Greywacke Sauvignon Blanc 2023

Reviews

Huon Hooke (The Real Review): 95/100. Light yellow-green with a fresh lifted gooseberry and feijoa bouquet that is bright and intense and very typical of the grape and region. Intense fruit with a penetrating quality and lingering length. Clean, dry finish without overdone acidity. A fine wine.

Bob Campbell, MW (The Real Review): 94/100.  Intense and quite aromatic wine with capsicum, guava, gooseberry, mineral, and citrus flavours. A powerful example of the Marlborough style.’

James Suckling (JamesSuckling.com): 92/100. Fragrant aromas of candied citrus, guava and orange blossoms followed by nettles, sage and box trees. Medium-bodied, mouthwatering acidity. Vibrant and aromatic.

Michael Cooper: 5 stars. Bright, light lemon/green…weighty, with intense, vibrant, tropical fruit flavours to the fore, a distinct touch of complexity, balanced acidity and a dry, lengthy finish. Already delicious…

Tasting Note

Enticing aromas of cassis, lemon sorbet and green mango, with a delicate dusting of white pepper spice. On the palate, juicy Winter Cole pear and baked apple pie notes are lifted by fragrant layers of elderflower, yuzu and ripe citrus. An elegant yet striking interpretation of Marlborough sauvignon blanc - textural and opulent, lifted and lingering.

Aromas and flavours:

Additional information

Wine type: White wine

Grape varial: 100% Sauvignon Blanc

Food match:  Serve as an aperitif, with seafood, salads and vegetables

Vineyards: Marlborough, New Zealand. Fruit was sourced from several prime vineyard sites in Marlborough’s Southern Valleys and the central Wairau Plains (specifically Woodbourne, Renwick and Rapaura). Soil types vary from the young alluvial soils of Rapaura and Renwick, which contain high proportions of New Zealand’s ubiquitous greywacke river stones, to the older and denser clay-loams of the Southern Valleys.

Winemaking: Harvested largely by machine during cool (often cold) night-time conditions, the sauvignon blanc grapes were picked at ideal ripeness over a 16-day period, commencing 27 March. Transported directly to our winery in the Omaka Valley, fruit was lightly pressed to yield a modest volume of high-quality juice. The juice was cold-settled and racked prior to fermentation, which was primarily carried out in stainless steel tanks with cultured yeast. All individual vineyard batches were left on lees until late June, when the blend was assembled. The wine was bottled in early August.

Alcohol: 13.5% vol

Wine style: dry

Total acidity: 6.8 g/l

Bottle size: 0.75l

Notice: contains sulphites

Cellaring potential: 2026+

Closure: Screwcap

Produced and bottled by: Greywacke Vineyards, Renwick Rd, Marlborough, New Zealand

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