Introduction: Greywacke is the personal label of Kevin Judd — founding winemaker of Cloudy Bay, where 25 vintages helped define Marlborough Sauvignon Blanc's global reputation. Established in 2009 with his wife Kimberley, the brand is named after the rounded river stones embedded throughout Marlborough's alluvial soils. The Sauvignon Blanc — made at Dog Point Winery in the Brancott Valley — is fermented primarily in stainless steel with fine lees contact, deliberately emphasizing ripeness and textural depth over the green, herbaceous style that once defined the region.

Terroir: Fruit is sourced from prime sites across the central Wairau Plains (Woodbourne, Renwick, and Rapaura) and the Southern Valleys — two distinctly different growing environments. The young alluvial soils of the Wairau Plains, dense with greywacke river stones, deliver aromatic intensity and freshness, while the older clay-loams of the Southern Valleys contribute structure, weight, and mineral complexity. Canopy management is intensive across all sites, with restricted yields and golden, fully sun-kissed fruit a non-negotiable standard for Kevin Judd. The 2024 harvest commenced slightly earlier than normal from March 16, with machine harvesting conducted during cool overnight conditions to preserve aromatic integrity.

Appearance: Pale straw with greenish highlights — brilliant clarity and a light, fluid viscosity in the glass.

Nose: Generous and aromatic — cassis, passionfruit, guava, and ripe peach open the bouquet with real presence, followed by lemon blossom, elderflower, green apple, and a delicate dusting of white pepper. A subtle thread of flint and saline minerality runs beneath the fruit, adding focus and keeping the wine's tropical exuberance grounded. Honeydew melon and candied citrus emerge with a few minutes of air.

Palate: Ripe, textural, and sleek — pineapple, lime sherbet, pear, and stone fruit flow across a palate of bright, mouthwatering acidity and fine lees-derived creaminess. The Wairau stones and Southern Valley clay-loams contribute a brininess and mineral grip that distinguishes this from generic Marlborough Sauvignon Blanc. Generous mid-palate weight with assured acidity through to the finish — the hallmark of Judd's signature ripe-fruit philosophy.

Finish: Crisp, mineral, and lingering — citrus blossom, green herb, and saline notes fading through a clean, focused close of medium-plus length. Mouthwatering and refreshing to the end.

Food Pairings:
🥩 Meat: Grilled branzino with lemon and herbs, seared scallops with pea purée, or steamed mussels in white wine and garlic
🥦 Vegetarian: Herb and goat cheese tart, green salad with citrus vinaigrette, or asparagus with a soft poached egg
🧀 Charcuterie Board: Fresh chèvre, young Brie, smoked salmon, cornichons, and sliced cucumber

Overall Impression: The 2024 Greywacke Sauvignon Blanc is Marlborough done with real discipline — ripe, textural, and layered in a way that places it firmly above the regional category average. Its multi-site sourcing, intensive canopy management, and lees contact all point to a winemaker who has spent decades understanding exactly what this region and variety can deliver at their best. Serve well-chilled at 46–50°F; drink now through 2027.

Alcohol by Volume (ABV %): 13.5%
Farming Practices: Sustainably managed vineyards (Sustainable Winegrowing NZ Category 2); yield-restricting canopy management; increasing proportion of certified organic fruit; no owned vineyards — fruit sourced from long-term grower partners in the Wairau Plains and Southern Valleys; machine-harvested at night under cool conditions
Producer Name: Greywacke (Kevin Judd and Kimberley Judd; winemaker Richelle Tyney)
Old World / New World: New World
Country of Origin: New Zealand
Region: Marlborough — central Wairau Plains (Woodbourne, Renwick, Rapaura) and Southern Valleys, South Island
Grape Varietals:Sauvignon Blanc 100%
Vintage: 2024
Wine Style: Dry White — Light-to-medium-bodied, aromatic, and textural, with a ripe, fruit-forward Marlborough Sauvignon Blanc profile shaped by multi-site sourcing and fine lees contact. Judd's signature emphasis on ripeness and depth sets this apart from the region's more herbaceous expressions.
Winemaking Techniques: Machine-harvested under cool night conditions; whole-bunch gentle pressing; cold settling and racking before fermentation; fermented primarily in stainless steel with cultured yeast; approximately 10% wild yeast contribution; all vineyard batches left on fine lees until late June; blend assembled and bottled in early August; no oak
Pack Size: 750ml
Container Style: Glass bottle
Closure Style: Screwcap