Greywacke Wild Sauvignon Blanc 2014



Imagine an almond cake full of white nectarine, blood orange and melon – laced with linseed, tarragon and lightly smoked tea. This is an alternative style that is both intricate and textural, a concoction created by fermenting entirely with naturally occurring yeast.

Fruit was sourced from various vineyard sites in and around the Brancott Valley and the central Wairau Plains,  specifically in Woodbourne,  Renwick and Rapaura.  Soil types vary from the young alluvial  soils of Rapaura and Renwick,  which contain high proportions of greywacke river stones, to the older and denser clay-loam gravels of the Southern Valleys. The majority of the vineyards were trained using the divided Scott Henry canopy management system, with the balance being on two or three cane vertical shoot positioning.

A warm, dry spring and near perfect conditions during flowering resulted in one of the earliest and potentially largest harvests on record. Further warm conditions throughout the growing season and strict crop-thinning regimes pre-veraison ensured that the eventual moderate crops ripened evenly, well ahead of an average season. In mid-March, Fijian cyclone Lusi made a brief appearance bringing an inch of rain and a stiff breeze but harvest resumed a couple of days later. The following two weeks reverted to classic Marlborough summer with high sunshine hours, relatively warm temperatures and zero rainfall. Magnificent, ripe Sauvignon Blanc rolled in the door under clear skies and cool nighttime conditions at the start of April.

Some vineyards were harvested by machine and others by hand, all into half-tonne bins, which were tipped directly into a tank press. The grapes were pressed relatively lightly and the resulting juice was cold-settled prior to racking French oak barriques, the majority of which were old. The juice was allowed to undergo spontaneous indigenous yeast fermentation, the tail end of which continued for over six months. The wine had occasional lees stirring and approximately three quarters of the barrels underwent malo-lactic fermentation. It was transferred out of oak during the following harvest and left on yeast lees for a further five months. The wine was bottled in October 2013.

14% abv
Greywacke Wild Sauvignon Blanc 2014
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  • Greywacke Wild Sauvignon Blanc 2014