Sauvignon Blanc 2014
The grape variety that really started it all for Kevin and
ultimately led to Greywacke. A masterful wine that is a Marlborough benchmark.
Kevin likes the grapes to be ripe 'golden' when picked. Basically all about the
fruit - just a small portion of wild fermented juice makes up the blend. This is
a Sauvignon Blanc delivering texture from some time on lees and flavours heading
in the peach, citrus spectrum. No green or overtly tropical flavours here.
Wild Sauvignon 2013
the same pool of vineyards and fruit as the Sauvignon Blanc, the difference here
is in the winemaking. After crushing the fruit is added to older barrels and
left to ferment naturally. The ferment is warm and slow, almost stopping over
the winter months before re-starting in the Spring. Around 2/3 to 3/4 of the
barrels undergo malo-lactic fermentation as well. Almost a year later the wine
is racked off and left for a further 5 months on lees before bottling. Simple!
The new release 2013 shows plenty of sweet herb, floral flavours and hints of
sweet vanillia. Complex Sauvignon Blanc at its best.
Wild Sauvignon 2010 – From Greywacke
This has developed beautifully and has a smooth,
rounded textural quality and tropical fruit flavours.
As with many top NZ
Chardonnays, this has a high portion of Mendoza clone fruit, along with clone
95. Hand-picked fruit, naturally fermented in oak (20% new) and left on lees for
18 months with full malolactic. The higher natural acidity allows richness and
holds the 14.5% alc very well. Flavours of vanilla bean, cashew nut, sweet
grapefruit and some smokiness are all bound together into a powerful
Chardonnay that has seamless balance.
$43.99 Special $38.99
2010 – From Greywacke Cellars n/a
This shows much more of the
struck match, flinty characters along with grapefruit and melon. Still quite
fresh tasting with plenty of life ahead
Pinot Gris 2013
This is a very sophisticated wine, that stands well above the
mass of Pinot Gris on the market. Picked when the fruit is really ripe and soft
and the leaves are yellowing ( Kevin doesn't mind a bit of botrytis fruit in the
mix). 75% of the blend was naturally fermented in old oak with no sulphur and
allowed to oxidise a bit. Rich, luscious and off dry (10gms rs, 14% alc) there
is plenty of the nougat and pear flavour we all look for in Pinot
wine has the influence of naturally fermented juice in older oak. Around 50% is
fermented this way and the balance stainless steel with cultured yeast. This is
very European in style with a textural quality seldom seen in NZ Rieslings.
Although at 20 grams rs, this should taste medium, it actually tastes much
drier. It starts off quite luscious, but then this is pulled back by acidity and
fullnesss on the back palate.
$31.99 Special $27.99
The aromas just jump out of the glass here. Finesse is the
over-riding impression. Ripe black cherry, spice, and fragrant, almost floral
notes. This could be described as "feminine" in style - it isn't dense or heavy,
and is the better for that. Excellent wine
$48.99 Special $43.99
2010 – From Greywacke Cellars n/a
This is just starting to
develop some of the earthy, forest floor characters. Still fresh and balanced
and no hurry if you have some in your cellar.
Riesling 2011 (375ml)
The late picked grapes were picked in two
lots. The first on May 11th were ripe and botrytised, but a second pick on May
26th saw the sugar levels soar to 42 brix. The combination has resulted in a
wine with freshness combined with richness. The fermentation was stopped,
retaining 120 g/l residual sugar and an alcohol of 12.0%. The flavours are in
the citrus and marmalade spectrum.
$38.99 Special $34.99