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
Classic notes of gooseberry, guava and passion fruit mingle with aromas of
thyme and vanilla.
Bright grapefruit and vanilla flavors are lifted by citrus-like acidity and bound up
with a tangle of fresh herbal complexity.
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).
Serve well chilled: refrigerate the bottle for 45 minutes before serving.
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