Greywacke Chardonnay 2018

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Greywacke
Chardonnay 2018

Vintage : 2018
Country : New Zealand
Region : Marlborough
Subregion
Type : White
Style Medium Bodied Aromatic Dry
Format : 75cl
Alcohol : 14°
Grappes : 100% Chardonnay

An enticing combination of pink grapefruit, burnt orange and white nectarine interwoven with aromas of smoked almonds, hazelnut, and freshly cut hay. The savoury notes carries through onto the rich, textural palate, evidence of this wine’s low-intervention winemaking. An intricate bone-dry style that is highly concentrated with a distinct flintiness, tight structure and crisp, citrus finish.

Experts		Score	Vintage
BC	Bob Campbell MW	94	2016
JS	James Suckling	94	2016
DCT	Decanter	93	2016
VN	Vinous (Antonio Galloni)	93	2016
RP	Robert Parker	92	2016
WS	Wine Spectator	90	2016
WE	Wine Enthusiast	90	2015
JR	Jancis Robinson	17.5	2013

More information on wine critics and ratings

Description
Reviews
From the same producer

Kevin Judd’s Chardonnay is an alluring combination of peaches and yellow grapefruit, with aromas of nougat, vanilla beans and marzipan. Savoury on the palate with great complexity, texture and concentration.

Bob Campbell MW (BC) : 94 Points (2016)

Elegant, lively chardonnay with ginger, toasted nut, white peach, citrus-lime and some struck flint savoury character. A clever interplay of fruit and winemaking artefact. (2/2020)

James Suckling (JS) : 94 Points (2016)

This has cleverly curated aromas of peach and grapefruit with flinty, winemaking complexity and hazelnut-like oak notes. The palate has a smooth, supple and fresh core of ripe-peach and lemon-curd flavors. Concentrated. Drink now.

Decanter (DCT) : 93 Points (2016)

This is fast becoming a benchmark Marlborough Chardonnay to counterpoint the Greywacke Sauvignon Blanc. Grapes come from two clones planted on two distinctive soil types: gravel/clay loam and alluvial. The juice is fermented and aged for 18 months on the lees in oak barrels (20% new). A commanding nose of confected orchard fruit, then lovely palate weight where the delicate oak integration adds a classy richness. Brisk lime acidity leads to a mineral, almost saline finish.

Vinous (Antonio Galloni) (VN) : 93 Points (2016)

Rich and flavorsome, this is starting to open up and hit the early stages of its drinking window. Wild-fermented in barrel, of which 20% were new, this offers an array of intriguing aromas from white flower and talc, to flint and smoky bacon. A combination of two clones, Mendoza and 95, it boasts complex layers and an assertive, lengthy finish.

Robert Parker (RP) : 92 Points (2016)

Struck flint and hints of sweet corn and toasted grain accent white peaches and ripe pineapple on the nose of the 2016 Chardonnay. It's medium to full-bodied but comes across as fresh and lively, with a crisp, mouthwatering finish.

Wine Spectator (WS) : 90 Points (2016)

There is a wonderful purity to the peach cobbler, marmalade, candied citrus peel and vanilla pudding flavors, with a fresh thread of acidity weaving in and out, and a spicy note of clove on the finish. Drink now. 150 cases imported.

Wine Enthusiast (WE) : 90 Points (2015)

Like the previous vintage, this is a full-bodied Chard charging out of the gate with toasted nut and smoke aromas, threaded through with soft pineapple and stone fruit and vanillin oak. The palate is more restrained while still being rich. It's creamy in texture, with yet more nutty, smoky, ripe fruit and wood spice flavors balanced by crunchy acidity. Drink now–2027.

Jancis Robinson (JR) : 17.5 Points (2013)

Tasted Feb 2016 - Two-thirds low-yielding Mendoza clone, the rest clone 95. Fruit was sourced from the lower reaches of the Brancott Valley and Fairhall, grown in gravelly, clay-loam soils, the remainder coming from Rapaura, grown in young alluvial soils containing high proportions of New Zealand’s ubiquitous greywacke river stones. Vineyards hand-picked separately at high ripeness levels and whole-bunch pressed using very low maceration press cycles. The resulting juice was settled and racked to French oak barriques (20% new, medium toast). Half the wine was left on full solids. Spontaneous, warm and slow indigenous-yeast fermentation, full malo. 15 months in oak. TA 7 g/l, pH 3.39. Smoky and toasty on the nose but really tight and crisp on the palate - impressive freshness with such ripe fruit, deep and long. (JH)

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