A tangy combination of honeydew melon, yellow peach and pawpaw tossed with some red bell pepper, a sprig of spicy tomato leaf and a twist of grapefruit zest — this is an intensely aromatic, mouth-filling wine with a refreshingly crisp, flinty finish.
Ten percent of the 2010 Greywacke Sauvignon Blanc was naturally fermented in old French barriques. It offers pronounced notes of pink grapefruit, guava and lime slices with hints of fresh sage and chalk dust. Medium bodied with mouth-filling citrus and tropical flavors and a hint of silkiness to the texture, it has lively acidity and a long finish with some herbal nuances coming through. Drink it now through 2013.
The Greywacke portfolio is based on the Marlborough region's signature varieties, Sauvignon Blanc and Pinot Noir. The Sauvignon Blanc is crafted in two distinctive styles: classically pure Marlborough Sauvignon, and an alternative wild yeast-fermented, oak-aged Sauvignon. In addition, Kevin indulges his creative drive with small parcels of Chardonnay, along with aromatic varieties Pinot Gris and Riesling. When the season graces this idyllic region with ideal conditions, limited releases of late harvest wines from the aromatic varieties are produced.