2023 Marlborough Wild Sauvignon, Greywacke

• Style: Mineral-driven cool-climate Sauvignon Blanc
• Taste: Rock melon, lime zest, chalk and oyster shell
• Food: White fish, shellfish, oily fish, goat cheese, asparagus
• Occasion: Sunday lunch, date night, aperitivo
• Serve: Chilled; 13.5% ABV

In the Glass — Tasting Notes

Mineral-driven and structured, this 2023 vintage shows rock melon and lime zest framed by chalk and oyster shell. Cool nights and a long autumn ripening season locked in vibrant acidity and real complexity—the kind that sits comfortably in a glass for an evening, never tiring. This is Sauvignon Blanc with something to chew on, never soft or obvious.

The Winery — Greywacke

Kevin Judd, who shaped Marlborough's international reputation during 25 years as chief winemaker at Cloudy Bay, established Greywacke in 2009 to pursue his own regional vision. Fruit sourced from multiple vineyard sites across the Southern Valleys and Wairau Plains was harvested in cool conditions or by hand, then fermented spontaneously with indigenous yeast in French oak barriques. Six months on lees added texture without overwhelming minerality. About two-thirds underwent malolactic fermentation—enough to round edges, not enough to blur the stony character that defines this terroir.

At Your Table — Food Pairing & Serving

At 13.5% alcohol and pH 3.2, this wine is built for food. Pair with roasted chicken, asparagus with lemon, goat cheese, herb-forward dishes, white fish, shellfish, and oily fish. Vegetarian and vegan-friendly. Serve chilled for Sunday lunch, date nights, or as an aperitivo. This sits among the finest expressions of Sauvignon Blanc we've found, and it's worth exploring the rest of our Marlborough selection and broader New Zealand offerings to understand how much character this corner of the South Island can deliver.