Dec 30, 2022
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Greywacke
| Owner(s) | Kevin Judd |
| Link to this site |
Kevin Judd made the wine that put New Zealand on the map. The 1985 Cloudy Bay Sauvignon Blanc from Marlborough was one of the first New Zealand wines to be widely exported and defined the Kiwi style of Sauvignon Blanc. He oversaw the winemaking at Cloudy Bay for over 25 years and became New Zealand's best known wine photographer.
The native of England's latest project is Greywacke, located in Rapaura. The name comes from the greywacke stones found in the soils in the region. The focus is Pinot Noir and Sauvignon Blanc.
Articles About Greywacke
Reviewed Wines
2010 Greywacke Marlborough New Zealand Pinot Noir
14.0% alc., pH 3.65,
TA 0.56, $35, screwcap. Released February 2012. This winery is named after
New Zealand’s prolific bedrock and the label displays the name of proprietor
Kevin Judd, one of Marlborough’s pioneering winemakers. Fruit is sourced from
mature vineyards within the central Wairau Plains and the Southern Valleys.
Predominately Dijon clones 115, 777 and 667, with smaller amounts of
Pommard and AM 10/5. Most of the fruit was de-stemmed with some whole
bunch inclusion. Indigenous yeast fermentation, hand punch downs, aged in
45% new French oak barrels for 15 months and fined for clarity before bottling.
The wine is made at Dog Point Winery in the Brancott Valley. Imported by Old
Bridge Cellars, Napa, CA.
·
Medium reddish-purple color in the glass. Nicely perfumed with aromas of dark
berry jam, spice, forest floor and a hint of black cherries. Earthy with flavors that echo the nose, becoming
richer and more enticing over time in the glass. Silky, with soft tannins and a good cut of acidity on the finish.
Still fine the following day from a previously opened and re-corked bottle. Very good and worth seeking out.
Reviewed October 2, 2012
ARTICLE »
2010 Greywacke Marlborough New Zealand Pinot Noir
14.0% alc., pH 3.65, TA 0.56, $35, screwcap. Released February 2012. This winery is named after New Zealand’s prolific bedrock and the label displays the name of proprietor Kevin Judd, one of Marlborough’s pioneering winemakers. Fruit is sourced from mature vineyards within the central Wairau Plains and the Southern Valleys. Predominately Dijon clones 115, 777 and 667, with smaller amounts of Pommard and AM 10/5. Most of the fruit was de-stemmed with some whole bunch inclusion. Indigenous yeast fermentation, hand punch downs, aged in 45% new French oak barrels for 15 months and fined for clarity before bottling. The wine is made at Dog Point Winery in the Brancott Valley. Imported by Old Bridge Cellars, Napa, CA. · Medium reddish-purple color in the glass. Nicely perfumed with aromas of dark berry jam, spice, forest floor and a hint of black cherries. Earthy with flavors that echo the nose, becoming richer and more enticing over time in the glass. Silky, with soft tannins and a good cut of acidity on the finish. Still fine the following day from a previously opened and re-corked bottle. Very good and worth seeking out. Reviewed October 2, 2012 ARTICLE »