‘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.
Marlborough is New Zealand’s largest and most famed wine region. Early successes with the Sauvignon Blanc varietal rang far and wide, landing NZ on the international wine map. With vintners interest in varied terroir and varieties escalating the recognition of the region globally adding fuel to the fire. Soon enough winemakers took to the cooler sub-regions of Southern Valley’s and Awatere. Back in the 1980s as an understanding of the regions potential slowly unfurled, farmers and foresters alike made the switch to viticulture and the industry blossomed.
Resting to the east at the tip of the South Island, Marlboroughs enjoys long drawn out daylight hours, coupled with a clear, cool atmosphere at night. This union results in a long, leisurely ripening period, greatly contributing to the grapes intensified flavours while the chill of the night retains the acidity levels.
Consisting of the three sub-regions; Wairau Valley, Awatere Valley and the Southern Valley’s. Marlborough has a diversified range of terroirs, allowing for impressive variation in style, minerality, and flavour. As the name suggests, the Southern Valleys sit south of the Wairau Valleys and houses the Omaka, Fairhall, Brancott, Ben Morven and Waihopai valleys – Marlborough’s original sites. The southern location of these valleys and the soils relatively heavier clay content is a key factor in the regions ability to produce such a diverse range of wines.
Enjoying the slightly warmer north of the region, the Wairau Valleys sit more inland and benefit from the Wairau River running through, decreasing the need and frequency of irrigation. With each of the sites here having varying soil profiles consisting of alluvial gravel, wind borne loess and greywacke. Each vineyard will produce a unique wine, with flavour inherited from its unique soil composition. Although it must be noted, no matter how far a style strays, the rich fruit intensity that’s a hallmark of the region can always be found.
Close to the Coast lies Awatere, arguably Marlborough’s most distinctive sub-region. The windier and cool location means the vines have a lower yield, meaning the wines produced have an incredibly distinctive character as each abstraction and variation isn’t diluted. The Herbaceous and flinty minerality truly reflect the sub-regions unique Terroir, while the good aromatics one can find stem from a decrease in the vigour of the vines.
As New Zealand’s largest wine region, housing around 77% of the countries vines and producing over 75% of the Sauvignon Blanc, Marlborough has an upward trajectory and an exciting future.