Greywacke Botrytis Pinot Gris 2013

Greywacke Botrytis Pinot Gris2013


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Red apple & quince greet you on the palate while the nose boasts elderflower & light spices. Great flavour, texture & acid.

Why we love it: 

An exciting & unique sticky wine.

Drink with: 

It stands alone perfectly.


Blend Info.
100% Pinot Gris
Alcohol by Vol.
Bottle Vol.
Serving Temp.
7 - 12 degrees
Screw cap



‘Greywacke’ is the exciting solo venture of New Zealand wine legend Kevin Judd who spent 25 years as chief winemaker at ‘Cloudy Bay’ - you may have heard of it? He was integral in the international recognition bestowed upon New Zealand Sauvignon Blanc that it still basks in today. Born in England but having grown up in Australia, Kevin made New Zealand his home in 1983 and the world of wine couldn’t be more grateful.

The name “Greywacke” (Pronounced Grey-Wacky) was selected by Kevin due to the prevalence of the smooth greywacke river stones located all around the soils at their Raupara based vineyard. ‘Greywacke’ grapes are sourced from mature vineyards all around the Brancott and Wairau Valley areas however the wine is actually made at ‘Dog Point Vineyards’, an offer extended to him by his longtime friend Ivan Sutherland and James Healy. All about the sharing down in good ol’ New Zealand.

The first vintage from ‘Greywacke’ debuted in 2009 in the form of a Sauvignon Blanc and was a knock out from the word go. It displayed all of Kevin’s hallmark winemaking styles: ripe fruits, great acid, balance and a real sense of varietal distinction. Since then he has only moved from strength to strength by making a ‘Wild Sauvignon’ which is a Specialist Cellars favourite. The Pinot Noir from ‘Greywacke’ is also a distinctly statement wine with limited releases of Pinot Gris, Riesling, Chardonnay and Gewurztraminer.

For more information on Greywacke and their wines, you can visit their website here.



Often overlooked, Gisborne is a powerhouse for New Zealand wine, contributing to roughly a quarter of the nation's output. Gisborne is not only blessed with being the first place in the world to see the light of a new day it also boasts a rich history such as being the first location in New Zealand that Captain James Cook set foot back in 1769. Over 80 years later in the 1850s, the first vines were planted in the region's predominantly loam, silt, and clay soil. In the early 1980’s Gisborne weathered the phylloxera outbreak New Zealand experienced, managing to damage via a mass of replanting. The region's soil favours aromatic varietals such as Chardonnay and Gewürztraminer, complemented by the regions remote easterly location and long sunshine hours making ‘Gizzy’ a favourite

Gisborne is comprised of three subregions; Patutahi, Manutuke and Ormond. Each region is quite distinctive from the others; Patutahu is notably warmer because of its geographic location, being further inland, the region retains more of the day's warmth and experiences relatively low rainfall and great drainage due to the sloping terrain and soils with heavy clay content. Manutuke is more coastal, its sandy silt-soils (with the heavier complex Kaitai clay in the hills to the west) still benefit from fantastic drainage making it well suited for Chardonnay. Ormond sits further north of the town. The slopes with high clay content and sandy topsoils made the subregion the top candidate for Gisborne's first commercial planting, as well as set the stage for the production of the regions top Chardonnays. 

The hills surrounding Ormond provide such effective shelter from the elements the Chardonnay ripens up to 6 weeks before their southern counterparts, however, the hills don’t always act in favour on the grapes. If conditions are particularly wet, vintners may experience problems with keeping the crop free of rot or disease.