Greywacke is the venture of Kevin Judd, former winemaker at Cloudy Bay for twenty five years and in the process established it as the world's most famous Sauvignon Blanc producer. The Greywacke wines are made by Kevin at Dog Point Winery in the lower Brancott Valley, a facility extended to him by long-standing friends and industry colleagues, Ivan Sutherland and James Healy.
Fermented entirely with naturally occurring yeast, the 2018 Greywacke Wild Sauvignon Blanc is an alternative style of sauvignon blanc that is both intricate and textural. A sweet-scented fusion of fragrant summer fruit and pastry shop perfume, peaches and nectarines, apple custard and lime meringues - all mingled with a dill-like herbal quality and a faint hint of wood smoke. The palate is fleshy and brimming with stone fruit and citrus, finishing crisp and juicy with a long, flinty dryness.
"95 Points. Fermented in mostly old oak barriques using indigenous yeasts then matured in barrel for one year and a further six months in stainless on the yeast lees. The result is a rich, textural savvy with a funky reductive influence, baguette crust, citrus and nectarine characters."- Bob Campbell MW, Gourmet Traveller Wine, April / May 2021.
"94 Points. This has a clever, complex nose, offering aromas of gunflint, herbs and lime peel with a grassy edge. The palate has a very textural and layered feel with rich peach and pear flavors that lead to a dry, satisfyingly long, tropical-laced finish."- Nick Stock, jamessuckling.com.
As you would expect from the founding winemaker of New Zealand’s most famous wine, the quality throughout the Greywacke range is exceptional. Not satisfied with being one of the country's most influential winemakers, Kevin is also one of the world’s premier wine and vineyard photographers.
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