2016 Marlborough Wild Sauvignon, Greywacke Archive Release

• Style: Textured, oak-aged Sauvignon Blanc
• Taste: Almond cake, white nectarine, blood orange, tarragon, mineral edge
• Food: Asparagus, goat cheese, poached chicken, shellfish
• Occasion: Sunday lunch, date night, aperitivo
• Serve: Now or cellar 3–5 years; 14% ABV

In the Glass — Tasting Notes

This Sauvignon Blanc rewrites expectation with textural sophistication rather than zippy tropical notes. Six months of indigenous yeast fermentation in French oak barrels followed by lees maturation in stainless steel builds genuine substance. Almond cake and white nectarine wrap around blood orange and cantaloupe, with tarragon and lightly smoked tea threading the mid-palate. The oak adds depth without dominating; wild yeast fermentation and extended lees contact deliver a creamy, mineral-edged character that distinguishes it from typical bright, grassy styles. At 14% ABV, it drinks with ease now and will develop over the next 3–5 years.

The Winery — Greywacke

Kevin Judd, who shaped Marlborough's international standing during 25 years at Cloudy Bay, founded Greywacke in 2009. His vineyard sits in the Central Wairau Plains and Southern Valleys, where rounded greywacke river stones permeate the soils—a sedimentary rock that imparts the wine's stony precision. The 2016 vintage benefited from classic Marlborough conditions: plentiful early rainfall, mid-summer stress, and an Indian summer allowing late-April harvest under clear skies, achieving full ripeness without haste.

At Your Table — Food Pairing & Serving

This is a wine for asparagus, goat cheese, and poached or roasted chicken—dishes where acidity and subtle herbal notes elevate rather than simply cleanse. Equally compelling with shellfish, oily fish, or vegetable-centred meals. The stony minerality and textural depth make it ideal for Sunday lunch gatherings, intimate date nights, or aperitivo moments. If you're exploring the broader range of New Zealand winemaking beyond the obvious, or seeking Sauvignon Blanc styles that reward patient tasting, this Archive Release offers a compelling alternative. Vegan and vegetarian friendly.