Greywacke Wild Sauvignon Blanc 2019

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Greywacke
Wild Sauvignon Blanc 2019

Vintage : 2019
Country : New Zealand
Region : Marlborough
Subregion
Type : White
Style Medium Bodied Aromatic Dry
Format : 75cl
Alcohol : 13,3°
Grappes : 100% Sauvignon Blanc

Experts		Score	Vintage
JS	James Suckling	94	2019
WS	Wine Spectator	92	2019
WE	Wine Enthusiast	90	2019
DCT	Decanter	96	2018
VN	Vinous (Antonio Galloni)	92	2018
RP	Robert Parker	91	2016
BC	Bob Campbell MW	95	2015
JR	Jancis Robinson	17.5	2013

More information on wine critics and ratings

Description
Reviews
From the same producer

Fermented entirely with naturally occurring yeast, this is an alternative style of Sauvignon Blanc that is both intricate and textural. An inviting combination of fragrant patisserie-like aromas and fresh herbs – the sweet scent of lemon meringue and apricot friand seems to meld with a tarragon-like herbal quality and a hint of smokiness. The palate is succulent and packed with stone fruit and vanilla, finishing crisp and long with a flinty dryness.

James Suckling (JS) : 94 Points (2019)

A favorite sauvignon with sliced-pear, apple, smoke and flint aromas that follow through to a full body that is tight and well structured with tension and focus. Drink now.

Wine Spectator (WS) : 92 Points (2019)

Offers plenty of nuance and detail, with a vibrant thread of juicy acidity and supple and complex notes of candied ginger, dried honeysuckle and lemon curd. Drink now. 700 cases imported.

Wine Enthusiast (WE) : 90 Points (2019)

Fermented in old oak barrels with, as the name suggests, wild yeast, this bottling is always rich, concentrated and outside the box. It's aromatic, wafting guava and grapefruit rind with base notes of white spice, seashell and flint. It needs time in the glass for the oniony reduction to blow off. The mouthfeel is creamy and intense, with citrus that veers a touch sour on the finish.

Decanter (DCT) : 96 Points (2018)

Complex, flinty, mineral, wild and earthy. Aromas and flavours of peach and preserved lemon, tropical flowers and grapefruit, hay, fresh herb and fruit spice. Distinctive texture with a fine lees, brisk acidity and a mineral mouthfeel. Expressive and complex, lengthy and delicious. A fascinating wine!

Vinous (Antonio Galloni) (VN) : 92 Points (2018)

If you want to be wild and do it with Sauvignon, I can't think of a better place to start. This cuvée undertakes a long, slow, indigenous fermentation in barrel and the result is a really smart, textural style. This is not a shy wine: it's funky with top notes of vivacious violets and a savory undertow of oatmeal. As much as two-thirds of this wine undergoes the malolactic conversion, so there's also a subtle creamy element on the fine but firm finish. (RG) (11/2020)

Robert Parker (RP) : 91 Points (2016)

Kevin Judd's 2016 Wild Sauvignon features toasty accents to it layers of ripe nectarine and pineapple. It's medium-bodied, reasonably rich and textured on the palate, then it weakens a bit on the finish. Stronger vintages can age up to a decade or more, but I'd suggest drinking this by 2023.

Bob Campbell MW (BC) : 95 Points (2015)

Pure, flinty wine in a bone-dry style with citrus and subtle stone fruit flavours. Nice purity with bright acidity helping drive a lengthy finish. Good weight and a suede-like texture. Impressive. Tasted in a vertical back to 2009.

Jancis Robinson (JR) : 17.5 Points (2013)

Tasted Feb 2016 - Lovely light note of struck match but it doesn't obscure the rich depth of the fruit. Greengage more than grassy, with a long tangy finish and great presence without excess fat. Spicy aftertaste. (JH)

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