Greywacke Wild Sauvignon 2022

Greywacke Wild Sauvignon is produced in the Marlborough region of New Zealand, specifically in the Southern Valleys and central Wairau Plains. Marlborough is internationally recognised as the home of New Zealand Sauvignon Blanc, renowned for its expressive fruit profiles and crisp acidity. The region's alluvial soils, ranging from the stony riverbed deposits of Rapaura to the clay-loams of the Southern Valleys, contribute to the wine's distinctive complexity. The cool maritime climate, with warm days and cool nights, enhances the balance and aromatic intensity of the grapes.

This wine is made exclusively from Sauvignon Blanc grapes, crafted in a wild-fermented style that departs from the more typical clean, fruity Marlborough Sauvignon Blanc. Greywacke Wild Sauvignon is known for its textured palate and layered complexity, offering a richer, more intricate expression of the grape, balanced by bright acidity and subtle savoury nuances.

The grapes are harvested from a mix of machine- and hand-picked vineyards, processed with minimal intervention to preserve their natural character. After gentle pressing, the juice undergoes indigenous yeast fermentation in French oak barriques, with a small proportion of new oak. The fermentation extends for over six months, followed by occasional lees stirring and partial malolactic fermentation (approximately two-thirds of the wine). It spends additional time aging on lees for six months, contributing to its unique texture and depth, before bottling​.

The 2022 Wild Sauvignon is a complex wine, opening with a bouquet of lychee, mango, and white floral notes, interwoven with herbal hints of tarragon and thyme. The palate is vibrant and succulent, with flavours of gooseberry compote, tangelo meringue, and underlying nuances of linseed, lanolin, and sandalwood. A bright acidity and subtle salinity provide excellent balance, leading to a long, textured finish with generous layers​.

This wine complements a range of dishes, from herb-crusted white fish and seared scallops to grilled asparagus and goat cheese tartlets. It also pairs well with lightly spiced Asian cuisine, such as lemongrass chicken or coconut-based curries. Serve chilled at 10–12°C.