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100% Sauvignon Blanc sourced from various prime sites in Marlborough’s Southern Valleys and the central Wairau Plains.
Fruit was harvested directly into half-tonne bins and tipped directly into a tank press. The grapes were pressed lightly and the resulting juice cold-settled. The majority was fermented cool in stainless steel tanks using cultured yeast. A portion was filled into old French oak barriques where it underwent spontaneous indigenous yeast fermentation.
A vibrant mix of nectarines, yellow peaches and cassis combines with the bright fragrance of lemon zest laced with musky, jasmine-like floral nuances. The palate is packed with ripe stone fruit, melons and mandarin creating a succulent tropical-fruited style with that classic Marlborough zing.
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91 POINTS - Decanter Magazine Review (James Button), Oct 2016