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100% Sauvignon Blanc from various sites in the Southern Valleys and the central Wairau Plains of Marlborough, specifically Woodbourne, Renwick and Rapaura.
Fruit was harvested into half tonne bins 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 2/3 underwent malolactic fermentation. Transferred out of oak and left on yeast lees for 5 months.
Fermented with naturally occurring yeast, this is an alternative style of Sauvignon Blanc that is both intricate and textural. An inviting combination of fragrant patisserie-like aromas and fresh herbs; the sweet scent of lemon meringue and apricot friand meld with an aromatic herbal quality. The palate is succulent and packed with stonefruit and vanilla, finishing crisp and long with a flinty dryness.
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