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 wine with a difference; surely one of the funkiest, most interesting expressions of Marlborough Sauvignon Blanc you'll ever taste! Fermented in old oak with wild yeasts, it takes on more complex characters - distinctively minerally, with bold passionfruit and asparagus notes on the nose. An intriguing, creamy and textural style with a lingering savoury finish.
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