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Wild Ferment Sauvignon Greywacke 2019
Greywacke is the winery of Kevin Judd, who was winemaker at Cloudy Bay for 25 years. In 2009 he set up for himself, and sources select parcels of grapes from growers around Marlborough. I reckon his wines consistently beat his famous alma mater for quality, interest and value for money. We met Kevin and his wife Beverley several times during our 2014 tours to New Zealand, and he has spoken at wine events I have run in the UK.
This Sauvignon Blanc is the result of a natural, ‘spontaneous’ fermentation. Rather than innoculating the freshly pressed grape juice with yeast cultures, the indigenous yeasts in the winery make their way into the old French oak barriques. Fermentation starts slowly, and can continue for well over six months. The lees are stirred occasionally to ensure fermentation is completed and the flavour benefits from the complex almost dairy-like flavours to evolve, along with peaches, and nectarines, and a hint of wood smoke. However, this is a dry wine with crisp acidity and a lovely flavoursome finish.
A great hit at our March 2021 Teddington and Richmond Wine Society tastings.
The perfect cheese for this wine is the Rachel goat’s cheese, from Teddington Cheese, and I love it with Tuna Nicoise salad.
Also available in half bottle.
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Strong goat's cheeses