Greywacke Marlborough Sauvignon Blanc 2022

Description

Dry

• Dry style
• Guava & pear
• Elderflower
• Textural

"One of the best Sauvignons from the 2022 vintage I have yet tasted. It is ripe, concentrated, pure, and has impressive underlying power. Passionfruit, melon, guava and struck flint flavours are some of the more obvious descriptors"

"Struck flint reductive notes introduce the bouquet, and there is richness and excellent depth of fruit in the mouth, underlined by a little apparent sweetness, all resolved on the nicely balanced finish. Superb flavour: gooseberry, kiwi-fruit, passionfruit and other tropical fruits, and a long and satisfying aftertaste" Huon Hooke, Real Review, Jan 2023

Aromas of cassis and passionfruit are first to emerge, with guava, crisp pear and white peach adding a delicious fruit salad intricacy. On the palate, it's generous yet freshing, with ripe pineapple and a lime sherbert zing, layered with elderflower and hints of citrus blossom. A classic example of Greywacke's interpretation of the famous Marlborough style - ripe, textural and scrumptious - with the volume turned well down.

Fruit was sourced from severa; prime vineyard sites in Marlborough's Southerm Valleys and the central Wairau Plains (specifically Woodbourne, Renwick and Rapaura). Soil types vary from the young alluvial soils Rapaura and Renwick, which contain high proportions of New Zealand's ubiquitous greywacke river stones, to the older and denser clay-loams of the Southern Valleys. The majority of the vineyards were trained using the divided Scott Henry canopy management system, with the balance on a two or three cane VSP trellis.

Harvested largely by machine during cool (often cold) night-time conditions, the Sauvignon Blanc grapes were trucked to our wineryin the Omaka Valley, where they weere lightly pressed to yield a modest volumne of high-quality juice. The juice was cold settled and racked prior to fermentation, which was primarily carried our in stainless steel tanks with cultured yeast. A portion of the juice was allowed to undergo spontaneous yeast fermentation in old oak barrels.

All individual vineyard batches were left on lees and kept separate until late June, when the blend was assembled. The wine ws bottled in mid-August with alc 13.5%, pH 3.24 and acidity 6.8g/l.