Equiv £23.50 (Save £0.00)
Peter Richards, 21 Jan 11
Its aromatics show lovely toasty nutty hints, with a fresh lemon rind character. It has wonderfully
elegant texture and a glycerol richness. In fact, the wine is all about texture rather than obvious
flavour – it glides across the palate, with gentle resonance. Versatile and understated. A nod to
white Graves, but a successful and distinct style in its own right. 8.5/10 points.
94 points, Tim Atkin, 15 Jan 11
Sourced from eight different sites in the central Wairau and southern valleys, this is Judd’s very
successful attempt at a barrel- and wild yeast-fermented style. It’s not completely dry, but you
don’t notice the sugar. Savoury, mealy and almost Graves-like, this is the pick of Judd’s “dry”
Kevin Judd is intrinsically linked with the global profile of New Zealand Sauvignon Blanc. Born in England and raised in Australia he moved to NZ in 1983 becoming the founding winemaker at little known winery Cloudy Bay. Kevin played a pivotal role, directing the first 25 vintages until he resigned in 2008. By any definition he is the father of the inimitable NZSB style. Not only this Kevin has a parallel career as one of the World's great wine photographers.
Fruit for Greywacke SB is sourced from the small Judd Family vineyard in Rapaura and from mature Sutherland family plots in the Wairau Plains and Southern Marlborough Valleys – specifically Woodbourne and Renwick. The name derives from the indigenous Greywacke rock that is prevalent throughout the Marlborough region and was registered as a wine name by Kevin back in 1993 with the vague notion that he might one day want to produce a wine of his own. Today he is also producing a stunning Chardonnay, a full-throttle lees aged and lightly oaked 'Wild' Sauvignon, a Pinot Noir that has given critics serious cause to revise their view of Marlborough Pinot and a late harvest Gewurztraminer sweet wine.
The wines are made by Kevin at the famous Dog Point winery, a facility extended to him by long-standing friends and industry colleagues Ivan Sutherland and James Healy. Kevin’s famed ‘non-interventionist’ technique is leading to more and more great wines.