Greywacke

Named after New Zealand’s most abundant bedrock, Greywacke (pronounced greywacky) was established in ’09 in Marlborough’s Omaka Valley by Cloudy Bay’s founding winemaker Kevin Judd. Fruit for the wines – which include two sauvignon blancs, one made in a conventional style, and another which undergoes wild yeast fermentation in oak barrels, lees stirring, and partial malolactic fermentation; a pinot noir; and limited releases of chardonnay, pinot gris, and riesling, as well as botrytised examples of the latter two – is sourced from across the central Wairau and Southern Valleys. Kevin takes a hands-off, low-intervention approach to winemaking, preferring to let the fruit and sites shine. -ANNA WEBSTER