37.5cl * 13.5% ABV * Marlborough, New Zealand
After 25 vintages, Kevin 'Cloudy Bay' Judd decided that he wanted to spend less of his day running reports and more time with wellies on! At Greywacke, he’s the winemaker, forklift driver, marketing director and admin assistant all rolled into one. Whoever thinks Sauvignon can’t be interesting clearly hasn’t tried this, which shows the sort of mineral complexity you only find in the best Loire Valley whites.
The Wild Sauvignon is fermented using native 'wild' yeasts, rather than anything cultured, in order to encourage more complex aroma and flavour development in the final wine. A portion of the wine is fermented in old French barrels and another portion undergoes malolactic fermentation in order to increase its textural creaminess. Toastier and funkier than the regular Greywacke Sauvignon Blanc, this shows some nutty reduction, lime juice and apricot, as well as a bit of spice.