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This is a generous, handcrafted, plum and red-berry scented New Zealand pinot, with very fine well-integrated oak supporting a great core of fruit and spice long onto the finish.
Product Code: NZ10611
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Greywacke is a new Marlborough label by Kevin Judd who was the founding winemaker of Cloudy Bay. Born in England, Kevin grew up in Australia where he studied winemaking at Roseworthy College before moving to New Zealand in 1983. Greywacke is made by Kevin at Dog Point Winery from grapes sourced from mature vineyards in and around the Brancott Valley and the central Wairau Plains.
Still a baby when compared with other regions, New Zealand has quickly earned a reputation for top-quality wine. New Zealand might be a relative newcomer to the wine world (in 1960, the country had fewer than 400 hectares of vine) but its rise to pre-eminence is extraordinary. The precise, pure flavour of its wines has captured the attention of wine drinkers; Society sales certainly reflect this.The country’s two islands cover a vast area from north to south (it is often quoted in wine books that if New Zealand was in the northern hemisphere, the country would stretch from North Africa to Paris). The maritime climate is influenced by the strong prevailing winds of the Pacific Ocean and the striking mountainous terrain. These factors give the islands a wide range of growing conditions; broadly speaking, the regions of the North Island tend to be warmer than the cooler South Island.The cool New Zealand climate offers real opportunity for aromatic varieties like sauvignon blanc, riesling, pinot gris and gewurztraminer . Of the latter three, young plantings mean many styles rely more on sugar than fruit, which we avoid buying. But the very best share the intensity and palate weight of great Alsace examples with vibrant, lifted flavours. South Island’s Marlborough region is the benchmark setter for the former, and there are many pungently aromatic sauvignons that are stunning. Look out, too, for some of the exciting sub-regional wines – the Awatere is Marlborough’s coolest valley, now making really attractive, delicate and grassy wines, and Nelson across the hills is yielding superb wines from quality conscious producers like Neudorf. The first sauvignon blanc vines were planted in Marlborough around 30 years ago, when most farmers were raising cattle or growing fruit. The wines have since taken the world by storm. Farms have been replaced by vineyards, and today, chardonnay and pinot also flourish in Marlborough’s cool climate. The choice is sensational, so is the consistency in quality. However, Marlborough is not only about sauvignon blanc and there are crisp, juicy chardonnays and ripe but balanced pinot noirs of excellence.Further south is Central Otago, in the centre of the island. Pinot noir is something of a speciality here, though on the wrong site it can have difficulty reaching full maturity in this continental climate. The best seasons produce the country’s most dazzling examples of the grape, full-flavoured and superbly pure, and the greatest wines of this scenic region are in high demand around the worldThe north island also boasts excellent wine regions. North of the city of Auckland there is the Bay of Islands where a unique microclimate helps winemakers produce some wonderful reds, and the Brajkovich family’s Kumeu River Estate, specialising in rich but elegant chardonnay, can be found just north-west of New Zealand's biggest city. Waiheke Island, just off the coast close to Auckland, also produces some excellent wines.Hawkes Bay on the east coast of the North Island covers an extensive area of rolling hills, a sweep of coastline and the sharply dominant Te Mata Peak. The warm climate successfully ripens red grape varieties, the very best grown in the gravelly alluvial soils of the Gimblett Gravels appellation. Syrah is now adding its name to the roll call of successful varieties like cabernet and merlot. Chardonnay is well established here too, and the area makes some of New Zealand’s fullest and ripest examples.Close to Wellington at the southern tip of the North Island is Martinborough, arguably New Zealand’s most exciting area for pinot noir. The long growing season is particularly suitable to the slow, gradual ripening that this Burgundian grape so enjoys.
Overall, New Zealand's harvest totals were up 20-30% on the very small 2015 vintage, but did not exceed the record sized 2014. However, the additional yield in 2016 will help towards the shortfall created by a growing global demand and the smaller 2015 harvest. In Marlborough the vintage went reasonably well, without any major climatic issues through spring and summer. Summer was reasonably dry allowing for good concentration and full ripeness, although rain at key times helped maintain vine growth and healthy yields. There was a little rain towards the end of harvest, but the producers that we work with were finished well before the trouble. 2016 is a classic Marlborough vintage, perhaps without the intensity of the 2015, but plenty of charm.In Central Otago the vintage was warm and dry in comparison to 2015 and 2014. This has led to some excellent fully ripe pinot sites, and expectations are very high for the quality of this vintage. Hawke's Bay has had a successive run of very good vintages, in 2013, 2014 and 2015, but 2016 was a little trickier. With slightly cooler than average conditions the best grapes came from the warmer, more protected sites.
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