100% Sauvignon Blanc from various premium sites in the Southern Valleys and the central Wairau Plains of Marlborough.
Fruit was harvested into and tipped directly into tank presses. Lightly pressed and cold-settled prior to racking into mostly old French oak barriques. Underwent spontaneous indigenous yeast fermentation, the tail-end of which continued for over 6 months. Occasional lees stirring and approx two thirds underwent malolactic fermentation. Transferred out of oak, typically left on yeast lees for approx. 5 months.
A unique style of Marlborough Sauvignon Blanc with a difference: fermented in old oak with wild yeasts, this wine has taken on a more complex character, with bold passionfruit and asparagus notes on the nose, a medium-bodied, creamy palate with intense peach and melon lasting well on the long finish. Complex, sophisticated and utterly delicious.
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