Greywacke Pinot Gris 2019 (6 Bottles) Omaka Valley, Marlborough

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Imagine a decadent sponge pudding, loaded with nashi pear and treeripened, golden quince. Oven-baked with a little wildflower honey, a dash of rosewater and the tiniest sprinkling of nutmeg. This is a ripe, opulent expression of the pinot gris grape, made in a luscious off-dry style, with considerable concentration and a long, textural finish.

Much of the fruit for this wine was grown near Renwick on young alluvial soils containing high proportions of New Zealand’s ubiquitous greywacke river stones and planted with the Lincoln Berry-Smith clone. A smaller parcel of the Selection Ovaille clone was grown at Wrekin Terrace Vineyard in the Brancott Valley, a valley floor site on gravelly clay-loam soils, typical of the Southern Valleys. Both vineyards are over 20 years old and trained to a two-cane VSP (vertical shoot positioning) trellis.

The two vineyards were hand-picked separately at high ripeness levels and whole-bunch pressed using very low maceration press cycles. The resulting juice was coldsettled, then racked to fermentation vessels. Most of the juice went through a natural indigenous yeast fermentation in old French oak barriques and the balance was fermented in stainless steel tanks using cultured yeast.

Towards the end of fermentation all the wine was transferred to stainless steel tanks, where the fermentations were stopped, retaining 9 g/l residual sugar. The blended wine was then filled into old barrels, where it remained on yeast lees for a further five months, prior to bottling in November 2020, with alcohol 14.2%, pH 3.38 and acidity 5.6 g/l.



About Greywacke Wines

Greywacke (pronounced Greywacky) is the Marlborough label of the Judd family and the name of New Zealand’s most abundant bedrock. These understated grey river stones are found throughout Marlborough’s rivers and alluvial vineyard soils. Established in 2009, Greywacke is truly a family affair and while the company now exports its wines all over the world, the ethos is very much ‘keep it simple and hands-on’ with a small, dedicated team running the company from Greywacke HQ in the heart of Marlborough’s Omaka Valley. The fruit is sourced from mature vineyards in prime viticultural sites to optimise the potential afforded by Marlborough’s sunny South Pacific climate.

All vineyards are sustainably managed with substantial and increasing proportions coming from organically farmed
sites. Crop levels are restricted to enhance concentration of flavour and a long, cool growing season produces fruit with incredible varietal intensity and bright, natural acidity. Meticulous canopy management regimes are employed to provide sufficient fruit exposure to deliver ripeness of flavour, textural richness and optimum acid balance. Greywacke is accredited with AMW status (Appellation Marlborough Wine), ensuring provenance, authenticity and integrity.

Each variety is grown and vinified using techniques aimed at achieving very specific wine styles, with a common
objective of delivering concentration of flavour and a harmonious balance of texture and acidity. Minimal intervention winemaking is adopted to create wines with personality and individuality, aiming for subtle, ripe, delicious-drinking styles. Wild (indigenous) yeast fermentations are used extensively to incorporate savouriness to the flavour profile and build on the structure and intensity of mouthfeel.

The Greywacke range is primarily based on two varieties, sauvignon blanc and pinot noir; the sauvignon being produced in two distinctly different styles. Limited releases of chardonnay, riesling and pinot gris complement the line-up.

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