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Producer: GreywackeGrape Varieties: 100% Pinot NoirOptimum Drinking: Within 6 yearsWine Style: Mid weight complex redAlcohol by Volume: 14%Closure: ScrewcapCountry: New Zealand
Greywacke was created in 2009 by Kevin Judd, chief winemaker at Cloudy Bay from its inception for 25 years and instrumental in the international recognition which Marlborough Sauvignon Blanc enjoys now. The name ‘Greywacke’ was adopted by Kevin for his first Marlborough vineyard located in Rapaura in recognition of the high prevalence of rounded greywacke river stones in the soils of the vineyard, a sedimentary rock which is widely found in Marlborough.Kevin Judd is also New Zealand’s finest wine photographer and has recently published ‘The Landscape of New Zealand Wine’, a large format, hardback book showcasing the best of his vineyard photography from throughout the country’s wine regions.
All fruit was grown in Marlborough’s Southern Valleys and principally sourced from the Yarrum Vineyard situated on the Brancott / Ben Morven ridge. Typical of this sub region, the wind-blown loess soils are comprised of clay-loams with varying degrees of gravel content. The vineyards are all hillside plantings trained to two-cane VSP (vertical shoot positioning) with a vine density of 3,788 plants per hectare.
A warm, dry spring and near perfect conditions during flowering resulted in one of the earliest and potentially largest harvests on record. Further warm conditions throughout the growing season and strict crop-thinning regimes pre-veraison ensured that the eventual moderate crops ripened evenly, well ahead of an average season. In mid-March, Fijian cyclone Lusi made a brief appearance bringing an inch of rain and a stiff breeze but harvest resumed a couple of days later. The following two weeks reverted to classic Marlborough summer with high sunshine hours, relatively warm temperatures and zero rainfall.
The grapes were hand harvested and chilled overnight prior to hand sorting. Most of the fruit was then de-stemmed into open-top fermenters, the majority of fermentations with partial whole bunch inclusion. The fruit was allowed to soak on skins prior to the onset of indigenous yeast fermentation, then plunged daily by hand. After fermentation the wine was pressed, racked and filled to French oak barriques (40% new). All individual clones were aged in barrel separately for 16 months prior to blending in August. Once in tank the wine was egg white fined for clarity. The wine was bottled in October 2013.
A seductively aromatic concoction of vine-ripened red and black berries lightly sautéed with dried oregano and some cloves. A highly perfumed, feminine style of Marlborough Pinot Noir with exotic fruit sweetness and a delicate smoky infusion. The palate is rounded with a fruit cake richness, considerable weight and classic cool-climate vibrancy.
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