Greywacke Marlborough Wild Sauvignon Blanc 2018 HALF (37.5cl)


White, Marlborough, New Zealand

In stock


This New Zealand Marlborough Sauvignon Blanc is unusual; it has plenty of typical fruity character of the region to suit lovers of this style, but with a herb and almond twist, and the faintest hint of woodsmoke from ageing in wooden barrels. The result is delicious. It’s made by Kevin Judd, who was known for his famous Cloudy Bay wines, before he sold Cloudy Bay to found Greywacke in 2009. He’s also a fantastic photographer. If you have time, take a look at his website below for a perfect blend of fine wine and fine photography! 13% ABV.

Additional information

Bottle size

Half (37.5cl)

Grape Variety

Sauvignon Blanc


New Zealand, Marlborough



Cork or screwcap



14% ABV

Who makes this and where is it made?

This wine was created by Kevin Judd, whose wine business prior to Greywacke was Cloudy Bay, that he founded over 30 years ago with David Hohnen. Cloudy Bay was sold to LVMH (French group Louis Vuitton Moet Hennessey) in 2003, and in 2009 Kevin founded his own project. Greywacke is the name of a particular vineyard at Rapaura, in Marlborough, that Kevin owns. To increase the production of this wonderful wine, Kevin purchases grapes from other growers around the Southern Valleys of Marlborough and the central Wairau Plains, particularly in Woodbourne, Renwick and also further Rapaura vineyards. The wine is actually made by Kevin in the cellars of Dog Point, another leading Marlborough wine producer.

Tasting notes

A delicious, distinctive Sauvignon Blanc from Marlborough, that has both typically fruity aromas plus a lovely herby complexity that marks it out from the pack. Lemon, passionfruit plus a touch of thyme and fennel are followed by a juicy, moreish palate. It's smooth in texture, 14% in alcohol and full-bodied without being clumsy or heavy. A wonderful wine.

Drink dates

Drink now or keep till Spring 2022

Ideas for drinking/ food matching

A perfect match to Asian cuisine, even at ease with chilli heat.



Technical Details

After a light pressing the juice was cold-settled before being racked into mostly old French oak barrels. Spontaneous indigenous yeast fermentation occurred for over six months. The lees were stirred periodically. Two-thirds of the juice experienced malolactic fermentation. The wine was taken out of the oak before the next harvest and left to mature on its lees for another 6 months.