Kevin Judd’s ‘Greywacke’ wines continue an inexorable climb to fame, and while the output may never overtake that he oversaw at Cloudy Bay, his reputation is quickly gaining ground to equal what he had then. Kevin’s take on the wines he makes now seems much more adventurous and the difference is no doubt part of his self-expression and point of difference. He’s not averse to building in layers of interest, even funkiness, and greater textures.
Fermented entirely with naturally occurring yeast – this is an alternative style of sauvignon blanc that is both intricate and textural. A succulent combination of yellow peach and brown pears, rolled into rich, short pastry with a sprinkling of a caramelised almonds. The palate is full of lemon curd and vanilla custard with a touch of dried herbs and a lingering grapefruit finish.
Decadent patisserie aromatics - brioche, homemade apricot jam and lemon curd, layers of nectarine, yellow peach and ripe pineapple – infused with herbal nuances of tarragon and thyme. Fermented entirely with naturally occurring yeast, this is an alternative style of sauvignon blanc that is both intricate and textural with a rich, generous palate.