100% Sauvignon Blanc from prime sites in Marlborough’s Southern Valleys, the central Wairau Plains (Woodbourne, Renwick and Rapaura), and the upper Awatere Valley.
Fruit was picked into half-tonne bins, which were tipped directly into a tank press and lightly pressed. The resulting juice was cold-settled prior to fermentation in stainless steel, primarily using cultured yeast for cool, slow fermentation. A portion was allowed to undergo spontaneous indigenous yeast fermentation using slightly warmer temperature regimes.
An aromatic salsa-like fusion of ripe summer fruit and fragrant Asian spices. Nectarines and yellow peaches, rock melon, grapefruit and a splash of passionfruit - mingled with ginger and lemongrass, jasmine flowers and cassis. A deliciously ripe and zesty Marlborough Sauvignon, with a lemony, citrus thread that finishes crisp and dry.
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