Greywacke Marlborough Sauvignon Blanc

£19.95

A vibrant combination of fresh basil and spicy tomato leaves, with tangy nashi pear and mandarin, sprinkled with a little lemon zest. A highly perfumed wine with blossom-like floral aromas and a subtle flintiness that alludes to an underlying core of minerality. A mouth-watering, refreshing style with a deliciously crisp, yet luscious finish.

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Description

A vibrant combination of fresh basil and spicy tomato leaves, with tangy nashi pear and mandarin, sprinkled with a little lemon zest. A highly perfumed wine with blossom-like floral aromas and a subtle flintiness that alludes to an underlying core of minerality. A mouth-watering, refreshing style with a deliciously crisp, yet luscious finish. Greywacke was created in 2009 by Kevin Judd, chief winemaker at Cloudy Bay from its inception for 25 years and instrumental in the international recognition which Marlborough Sauvignon Blanc enjoys now… The name ‘Greywacke’ was adopted by Kevin for his first Marlborough vineyard located in Rapaura in recognition of the high prevalence of rounded greywacke river stones in the soils of the vineyard, a sedimentary rock which is widely found in Marlborough. Kevin Judd is also New Zealand’s finest wine photographer and has recently published a book ‘The Landscape of New Zealand Wine’. Sauvignon Blanc was harvested during the cool (often cold) conditions of night. The grapes were pressed relatively lightly and the resulting juice was cold settled prior to fermentation. The majority of the juice was fermented cool in stainless steel tanks using cultured yeast and a portion was filled into old French oak barriques, where it was allowed to undergo spontaneous indigenous yeast fermentation. All individual vineyard batches were left on lees and kept separate until late July, when the blend was assembled. The wine was bottled in August and September. Food Recommendation:- Goes well with tart sauces and dressings, Goats Cheese, asparagus, shellfish and chicken.

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