Kevin Judd's stylish label gives great anticipation for what is to come. This is Sauvignon Blanc with a wild difference. It is full of exotic flavours and super rich fruit intricately wrapped in a deliciously creamy texture. Complexity from wild yeast fermentation and extended aging in older barrels complete the picture. Multi dimensional and long lasting, this release of Greywacke Wild Sauvignon Blanc rightfully deserves to sit alongside the other great proponents of this style: Te Koko and Section 94.
Winery notes (2017 Vintage)
"A sweet-scented fusion of fragrant summer fruit and pastry shop perfume, peaches and nectarines, apple custard and lime meringues – all mingled with a dill-like herbal quality and a faint hint of wood smoke. The palate is fleshy and brimming with stone fruit and citrus, finishing crisp and juicy with a long, flinty dryness. Fermented entirely with naturally occurring yeast, this is an alternative style of sauvignon blanc that is both intricate and textural.
Some vineyards were harvested by machine and others by hand, all into half-tonne bins, which were tipped directly into tank presses. The grapes were pressed lightly and the resulting juice was cold-settled prior to racking into mostly old French oak barriques.The juice was allowed to undergo spontaneous indigenous yeast fermentation, the tail end of which continued for well over six months. The wine had occasional lees stirring andapproximately two-thirds underwent malolactic fermentation. It was transferred out of oak prior to the following harvest and left on yeast lees for a further eight months."
5 Stars Michael Cooper (2017 Vintage)
"This is a leading example of Marlborough Sauvignon Blanc from well outside the mainstream. Fermented with indigenous yeasts in old French oak barriques, the highly refined 2017 vintage is fleshy, with impressively concentrated, ripe tropical-fruit flavours, showing excellent complexity, and a very harmonious, long finish. Already delicious, it's a drink-now or cellaring proposition."
Reviews for the 2016 vintage below…
19/20 Joelle Thomson, February 2019 (2016 Vintage)
"One sip of Kevin Judd’s Wild Sauvignon says it all: complexity (100 per cent barrel fermented) and ripe fruit (tropical flavours intermingle with aromas of green plums, gooseberries and citrus). This has been one of New Zealand’s most highly regarded Sauvignon Blancs since its first vintage in 2009. Judd uses 100 per cent wild yeast for the fermentation, which he says translates to the smoothness, power and pungency of this juicy white."
5 Stars & 95/100 Bob Campbell MW, The Real Review, August 2019 (2016 Vintage)
"Richer and more textural wine than the regular Sauvignon Blanc label with an artful influence of struck flint reductive character adding extra interest and complexity. It’s a stylish wine that takes sauvignon blanc to another level. Very impressive."
95/100 Cameron Douglas MS, August 2019 (2016 Vintage)
"Complex, focused and very engaging bouquet with a plethora of aromas suggesting smoky wet stone, lemon, grapefruit, ripe apple, preserved peaches and pressed white flowers. Equally complex and engaging on the palate with an equal focus on texture and fruit with concentration, flavour and style. Electric acidity, weighty with a long engaging finish. Drink now and through 2024+."
94/100 James Suckling (2016 Vintage)
"This has all the complexity seen in great white wines with plenty of savoury influence. Grilled nuts adorn biscuity and flinty lemon and grapefruit pith. The palate has punchy dried-peach and lemon flavours, as well as an appealing, very succulent and carefully layered texture."
93/100 Wine Spectator (2016 Vintage)
"This is vibrant, fragrant and generous, with honeysuckle, Key lime, lemongrass and fresh ginger notes that mingle with grapefruit and pear flavours. Impressive for the intensity, showing a smooth body, refreshing acidity and long, lingering finish."
93/100 Mike Bennie, The Wine Front, June 2018 (2016 Vintage)
"Perky perfume of green herbs, gooseberry, passionfruit, citrus. Zingy in the palate and almost feels riesling racy. Nice kind of feel. Some cracked honeycomb notes chime in faintly. It’s got a fair bit going on and still holds great freshness. Intriguing."
5 Stars & 19.0/20 (95) Raymond Chan, September 2018 (2016 Vintage)
"Bright, light golden-hued yellow colour with lemon-green tints and some depth. The nose is full and firm with gently packed and concentrated, layered aromas of green stonefruits with greengages and gooseberries entwined with a complex nutty oak and lees amalgam, unfolding notes of fresh herbs and minerals. Dry to taste and medium-full bodied, the palate has vibrant and lively green stonefruit flavours with greengages and nectarines, gooseberries and fresh herbs, melded with a layer of nutty oak and flinty lees detail with mineral elements. The complex flavours are integrated with plenty of presence and weight, and the fruit is underlined by a fine, phenolic-textured line with fresh acidity lending energy. The wine carries to an elegant and sustained finish. This is a vibrant and lively lees and oak-influenced Sauvignon Blanc with a range of complex stonefruit flavours on a fine-textured palate. Match with Mediterranean fare and seafood over the next 4 years. Fruit from sites in Woodbourne, Renwick and Rapaura, indigenous yeast fermented in seasoned French oak barriques to 14.0% alc., the wine undergoing batonnage and two-thirds MLF, aged a year in barrel and given a further 6 months on lees in tank."