To many in the wine business Kevin Judd was Cloudy Bay. Together with founding partner David Hohnen, he established the iconic wine branch which literally launched the whole New Zealand wine industry. Now in his 25th year in Marlborough, he has started his new venture with Greywacke. In 1993, he struck upon the name Greywacke (the name of the local soil) and registered it thinking that he might one day want to produce a wine of his own.
Fruit for Greywacke is sourced from the small Judd family vineyard in Rapaura and from his old cohort, Ian Sutherland's plots in the Wairau Plains and the wine is made by Kevin Sutherland's Dog Point winery. But how do you follow Cloudy Bay? Apart from the vineyards which are known to be some of the best in the business (as only a veterin of 25 years fruit handling in Marlborough would know) Kevin has also adopted the on-trend ‘non-interventionist’ techniques using spontaneous wild yeast fermentation and ageing for a spell French oak barriques.
Most of the vineyards are being farmed organically and in conversion to becoming certified. Greywacke also makes its own composts for mulching, and sprays compost teas in the vineyards to maximise overall soil and vine health. Native trees and shrubs have been widely planted around many of the vineyards to encourage diversity in insects and birds.
The Greywacke Sauvignon is a beaut: dry crisp and nettley, to drink as an aperitif or with fish-based starters.