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Williams-Sonoma Wine Greywacke Wild Sauvignon Williams-Sonoma Wine Greywacke Wild Sauvignon

2010 Greywacke Wild Sauvignon

Varietal Region Type
Sauvignon Blanc Marlborough, New Zealand Soft Medium-Bodied White
Bright grapefruit and vanilla flavors are lifted by citrus-like acidity and bound up with a tangle of fresh herbal complexity.
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Greywacke Wild Sauvignon

Qty
$29.00 / each
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Featured Recipe Pairing
Goat Cheese and Shallot Toasts
Goat Cheese and Shallot Toasts
These easy hors d’oeuvre bites are garnished with crushed pink peppercorns, which add color and a bit of spice that’s offset by the creamy spread.
See the recipe
Additional Pairings
Grilled Fish Tacos with Green Cabbage Salad 

Additional Wine Information

Story
Greywacke (pronounced “greywacky”) is the personal wine label of Kevin Judd. One of New Zealand’s top winemakers, Judd was the founding oenologist at Cloudy Bay, the Sauvignon Blanc sensation that vaulted New Zealand wine onto the world stage. Greywacke, established in 2009, takes its name from the sandstone/ mudstone bedrock that underlies most of New Zealand. Located in the northeast of the South Island, Marlborough is one of the country’s sunniest and driest areas. Shallow, stony low-fertility soils reduce vigor, decrease yields and produce delightfully crisp, aromatic wines. The Greywacke Wild Sauvignon is fermented in old oak casks using wild yeast—both unusual techniques given New Zealand’s preference for Sauvignon Blanc made in stainless-steel tanks with controlled ferments. The wild yeast brings more complexity and a creamier texture, while the wood barrels provide the wine’s beautiful rounded shoulders.
Sense
Classic notes of gooseberry, guava and passion fruit mingle with aromas of thyme and vanilla.
Savor
Bright grapefruit and vanilla flavors are lifted by citrus-like acidity and bound up with a tangle of fresh herbal complexity.
Serve
The Greywacke Wild Sauvignon has the brightness, breadth and acidity to pair with the classic partners of a brisk white: crab, lobster and other crustaceans; oysters, mussels and other shellfish; light, flaky fish; and salads. However, the density of the wine and its creaminess allow it to hold up to heavier dishes like Cobb salad and even roast chicken. Because this wine’s flavor profile hovers between fruit and herbs, it is likewise a natural for raw or cooked green vegetables and fruit accents. Try the wine with dishes like Swordfish Steaks with Mango and Avocado Salsa or Grilled Chicken with Cilantro–Pumpkin Seed Pesto (recipes at williams-sonoma.com).
Serving Instructions
Serve well chilled: refrigerate the bottle for 45 minutes before serving.
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