Greywacke Marlborough Pinot Noir 2013
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Decanter
Elegant with concentrated red cherry, violet, mixed spice and coffee flavours. Sweet fruit is balanced by fine tannins which help drive a lengthy finish. A taut, thoroughbred that needs time to unlock its obvious complexity.
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James Suckling
A bright, crunchy and slightly earthy pinot that comes from the Southern Valleys of Marlborough, this has a spiced red cherry and smoky edge, raspberry and red plum too. The palate's very composed and settled, the 20% whole bunch use is really nicely worked into the wine, tannins are assertive and yet smooth. The red cherry fruit has center stage, succulent, textural, clay soils deliver the right tannins here. Drink now and for 5+ years.
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Wilfred Wong of Wine.com
Wildly superior, the 2013 Greywacke Pinot Noir rocks in a world in which so many wines simply don't cut it. This one stands tall on the global stage. Pair with a slowly grilled leg of lamb infused with fresh rosemary sticks and punctuated with garlic cloves. Medium to dark ruby, garnet color; boysenberries and strawberries in the nose, fragrant, delightful and fine, excellent depth, flowers; medium bodied, nice weight on the palate, some sweet tannins here; dry, nice acidity, well balanced; bright strawberries and boysenberries in the flavors; long finish, rich aftertaste. (Tasted: March 29, 2016, San Francisco, CA)
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Robert Parker's Wine Advocate
Pale to medium ruby-purple in Color, the 2013 Pinot Noir has a beautifully fragrant nose of crushed cherries and cranberries with lavender, violet and dried leaves suggestions. Medium-bodied, the palate offers great concentration with tons of red berry and baking spice flavors supported by finely grained tannins and finishing long with a herbal lift.
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Wine Enthusiast
The 2013 vintage was a solid one for Pinot Noir in just about every corner of New Zealand. This is medium-bodied and slightly creamy-textured, with dark notes of cola, mocha and plum, spiced up by hints of cinnamon and clove. The lengthy finish is supple and velvety. Drink now–2025.
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Wine Spectator
Focused, supple and bright, with juicy berry, cherry and pomegranate flavors and details of cedar and hibiscus. Nutmeg and herb flavors gain momentum on the finish, where the velvety tannins become more apparent. Drink now through 2030.
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One of Marlborough’s pioneering winemakers, Kevin Judd’s appreciable career is intrinsically linked with the global path of New Zealand Sauvignon Blanc. Kevin’s personal venture, Greywacke (pronounced “grey-wacky”), was unveiled in 2009, fulfilling a long-held dream for himself and wife Kimberley.
Named after New Zealand’s prolific bedrock, Greywacke was originally adopted as the name of the Judds’ first vineyard in Rapaura, whose soils had an abundance of these river stones. Now living in the Omaka Valley overlooking Marlborough’s striking patchwork of vines, Kevin sources fruit from mature vineyards in the central Wairau Plains and the Southern Valleys.
Alongside winemaking, Kevin’s talent for photography has seen his evocative images appear in countless publications worldwide, and inevitably, take pride of place on the labels of his solo winemaking venture –– the synthesis of his dual passions.
Thin-skinned, finicky and temperamental, Pinot Noir is also one of the most rewarding grapes to grow and remains a labor of love for some of the greatest vignerons in Burgundy. Fairly adaptable but highly reflective of the environment in which it is grown, Pinot Noir prefers a cool climate and requires low yields to achieve high quality. Outside of France, outstanding examples come from in Oregon, California and throughout specific locations in wine-producing world. Somm Secret—André Tchelistcheff, California’s most influential post-Prohibition winemaker decidedly stayed away from the grape, claiming “God made Cabernet. The Devil made Pinot Noir.”
An icon and leading region of New Zealand's distinctive style of Sauvignon blanc, Marlborough has a unique terroir, making it ideal for high quality grape production (of many varieties). Despite some common generalizations, which could be fairly justified given that Marlborough is responsible for 90% of New Zealand's Sauvignon blanc production, the wines from this region are actually anything but homogenous. At the northern tip of New Zealand’s South Island, the vineyards of Marlborough benefit from well-draining, stony soils, a dry, sunny climate and wide temperature fluctuations between day and night, a phenomenon that supports a perfect balance between berry ripeness and acidity.
The region’s king variety, Sauvignon blanc, is beloved for its pungent, aromatic character with notes of exotic tropical fruit, freshly cut grass and green bell pepper along with a refreshing streak of stony minerality. These wines are made in a wide range of styles, and winemakers take advantage of various clones, vineyard sites, fermentation styles, lees-stirring and aging regimens to differentiate their bottlings, one from one another.
Also produced successfully here are fruit-forward Pinot noirs (especially where soils are clay-rich), elegant Riesling, Pinot gris and Gewürztraminer.