Greywacke Sauvignon Blanc 2010 Front Label
Greywacke Sauvignon Blanc 2010 Front LabelGreywacke Sauvignon Blanc 2010 Front Bottle ShotGreywacke Sauvignon Blanc 2010 Back Bottle Shot

Greywacke Sauvignon Blanc 2010

  • RP90
750ML / 13.6% ABV
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750ML / 13.6% ABV

Winemaker Notes

A tangy combination of honeydew melon, yellow peach and pawpaw tossed with some red bell pepper, a sprig of spicy tomato leaf and a twist of grapefruit zest — this is an intensely aromatic, mouth-filling wine with a refreshingly crisp, flinty finish.

Critical Acclaim

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RP 90
Robert Parker's Wine Advocate
Ten percent of the 2010 Greywacke Sauvignon Blanc was naturally fermented in old French barriques. It offers pronounced notes of pink grapefruit, guava and lime slices with hints of fresh sage and chalk dust. Medium bodied with mouth-filling citrus and tropical flavors and a hint of silkiness to the texture, it has lively acidity and a long finish with some herbal nuances coming through. Drink it now through 2013.
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Greywacke

Greywacke

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Greywacke, New Zealand
Greywacke Winery Video

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.

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Marlborough Wine

New Zealand

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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.

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Capable of a vast array of styles, Sauvignon Blanc is a crisp, refreshing variety that equally reflects both terroir and varietal character. Though it can vary depending on where it is grown, a couple of commonalities always exist—namely, zesty acidity and intense aromatics. This variety is of French provenance. Somm Secret—Along with Cabernet Franc, Sauvignon Blanc is a proud parent of Cabernet Sauvignon. That green bell pepper aroma that all three varieties share is no coincidence—it comes from a high concentration of pyrazines (herbaceous aromatic compounds) inherent to each member of the family.

YNG672821_2010 Item# 115294

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