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GREYWACKE SAUVIGNON BLANC 2011

Kevin Judd became a wine making legend when he put New Zealand wine on the map with his Cloudy Bay Sauvignon Blanc. Kevin left Cloudy Bay in 2008 to start his own winemaking venture - Greywacke. This vivid and enticing Sauvignon Blanc is the result. This is the new vintage, the third, of what is fast becoming the finest Sauvignon Blanc from New Zealand.

VINEYARD
Fruit was sourced from various vineyard sites in and around the Brancott Valley and the central Wairau Plains, specifically in Woodbourne, Renwick and Rapaura. Soil types vary from the young alluvial soils of Rapaura and Renwick, which contain high proportions of greywacke river stones, to the older and denser clay-loam gravels of the Southern Valleys. The majority of the vineyards were trained using the divided Scott Henry canopy management system, with the balance being on two- or three cane VSP (vertical shoot positioning).

GRAPE VARIETIES
100% Sauvignon Blanc

VINIFICATION
The 2011 growing season was characterised by a summer of excellent plant growth, the result of timely early and mid-season periods of rain. From an even bud burst and favourable fruit set, vine condition
remained excellent through to harvest. The latter part of summer was marked by settled weather with mild temperatures and slightly warmer nights than usual, resulting in excellent flavour intensity and physiological ripeness across all varieties at lower than normal sugar levels.

Harvest commenced with Pinot Noir on the 19th March and the last intake of Sauvignon Blanc was on the 21st April, making it quite an extended harvest period of 34 days. 2011 was an excellent vintage for all varieties.

Sauvignon Blanc was harvested during the cool (often cold) conditions of night. The grapes were pressed relatively lightly and the resulting juice was cold settled prior to fermentation. The majority of the juice was fermented cool in stainless steel tanks using cultured yeast and a portion was filled into old French oak barriques, where it was allowed to undergo spontaneous indigenous yeast fermentation. All individual vineyard batches were left on lees and kept separate until late July, when the blend was assembled. The wine was bottled in August-September.

TASTING NOTE
A refreshing sorbet-like medley of fresh lychee, grapefruit and honeydew melon laced with flinty minerality and finished with an infusion of mandarin and lime zest. A lively, invigorating wine with persistent grapefruit flavours and a steely blackcurrant tang. Crisp with a long, enduring finish.

CLOSURE: Stelvin

ALCOHOL: 13.6% (10.2 units of alcohol)

Per Bottle £14.99
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