A musky fusion of sweet scented fruits - nectarines, peaches and nashi pears with a dash of orange zest - intermingled with a floral perfume reminiscent of star jasmine and citrus blossom. A generous palate with citrus and cassis flavours, deliciously ripe and succulent, finishing with that classic Marlborough zing.
Fruit was sourced from various prime vineyard sites in Marlborough’s Southern Valleys and the central Wairau Plains, specifically in Woodbourne, Renwick and Rapaura. Soil types vary from the young alluvial soils of Rapaura and Renwick, which contain high proportions of New Zealand’s ubiquitous greywacke river stones, to the older and denser clay-loams of the Southern Valleys. The majority of the vineyards were trained using the divided Scott Henry canopy management system, with the balance on a two- or three-cane VSP (vertical shoot positioning) trellis.
Sauvignon blanc was harvested largely by machine during the cool (often cold) night-time conditions. Fruit was harvested directly into half-tonne bins, which were tipped directly into a tank press. The grapes were pressed relatively lightly and the resulting juice was cold-settled prior to fermentation. The juice was fermented in stainless steel tanks, primarily using cultured yeast with a cool, slow fermentation. A portion was allowed to undergo spontaneous indigenous yeast fermentation using slightly warmer fermentation regimes. All individual vineyard batches were left on lees and kept separate until late July, when the blend was assembled. The wine was bottled in late August with alcohol 13.3%, pH 3.08 and acidity 7.1 g/l.
Greywacke is the exciting new venture of Kevin Judd, formerly chief winemaker at Cloudy Bay from its inception in 1986 until 2008.
The name "Greywacke" was adopted by Kevin and his wife Kimberley for their first Marlborough vineyard located in Rapaura, named in recognition of the high prevalence of rounded greywacke river stones in the soils of the vineyard, a sedimentary rock which is widely found in Marlborough.
Fruit was sourced from various vineyard sites in and around the Brancott Valley and the central Wairau Plains, specifically in Woodbourne, Renwick and Rapaura. Soil types vary from the young alluvial soils of Rapaura and Renwick, which contain high proportions of greywacke river stones, to the older and denser clayloam gravels of the Southern Valleys.
100% Sauvignon Blanc
Zesty Dry White Wines
Like a lightning bolt in your mouth, whites in this style are the wine equivalent to a refreshing lager. Generally speaking, they’re best enjoyed young, within a year or two of the vintage, to preserve the fresh fruity flavours and mouth-watering acidity.
Cool (44-57 °F / 7-14 °C)
Seafood, Sushi, Green Salads, Pesto, Fried Foods (like French Fries and Fried Chicken), Chicken & other Poultry
Thai prawn, ginger & spring onion stir-fry INGREDIENTS
200g raw, peeled tiger prawns from a sustainable source
1 green Thai Chilli, chopped
3 garlic cloves, 1 crushed and 2 finely sliced
1 bunch coriander, leaves and stalks separated
1 tbsp caster sugar
juice 1 lime
3 tbsp fish sauce
2 tbsp groundnut oil
3cm piece ginger
Ginger, finely sliced, then shredded
8 Spring onions, finely sliced
1 red pepper, thinly sliced
85g water chestnuts, sliced
1 tbsp soy sauce
Egg or rice noodles, to serve
Lime wedges, to serve
1. Put the prawns in a bowl. Put the chilli, crushed garlic, coriander stalks (snip these up using scissors first) and caster sugar in a spice grinder or small food processor and whizz together. Add half of the lime juice and the fish sauce, then pour this over the prawns.
2. Heat 1 tbsp oil in a wok, add the ginger and spring onions and fry for 1 min. Add the red pepper and fry for 1 min, until the pepper starts to soften. Add the water chestnuts and bean sprouts, and toss together until the bean sprouts start to wilt. Add the soy sauce and a really good grind of black pepper, then tip the lot into a serving dish.
3. Heat the remaining oil in the wok and add the prawns, lifting them out of their juices. Toss for 1-2 mins until they turn pink, add the marinade and swirl the wok quickly, then tip the lot onto the veg. Snip over the coriander leaves and sprinkle on the remaining lime. Serves over noodles with extra lime for squeezing over.
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