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Greywacke Sauvignon Blanc Wild Sauvignon 2013
Greywacke Sauvignon Blanc Wild Sauvignon 2013
92 Points!  Bright, light yellow. Fresh tropical fruit and citrus flavors are lifted by a floral note. Boasts excellent sweetness to its citrus, white peach, honey, dried herbs and spice flavors, with a firm spine of minerally acidity providing support and grip and extending the finish. Like the 2014, this is a brilliant example of this richer, leesier wild-yeast style.  Stephen Tanzer, Vinous Media, May 2016
91 - 93 Points!  The 2013 Wild Sauvignon was a tank sample about to be bottled. It opens to a gorgeous and complex floral nose laced with clover honey and yeasty notes, plus hints of almonds. Medium-bodied, this elegant Sauvignon Blanc is yeasty and toasty, and shows long in the finish.  I met-up with legendary Marlborough winemaker and very talented photographer Kevin Judd in Central Otago this trip. Along with the new releases, he presented me with a vertical tasting of The “Wild Sauvignon Blanc” to demonstrate how it ages. Kevin Judd (who, I should probably point out, was one of the founders and the former winemaker at Cloudy Bay), was emphatically not looking to reinvent Cloudy Bay's Te Koko with this wine. And although it too is a barrel fermented style, this is where the similarities end. Produced from a sub-set of the batches that go into his straight Sauvignon Blanc label, for this wine he is looking for a riper cross section of batches with slightly higher alcohol. So ten different batches usually compose the wine. The real difference between these two styles is in the fermentations. With the Wild, it is wild, i.e. all natural fermentation and malo-lactic. He begins with clear juice so as not to produce too much of that (currently trendy) sulfide character. Fermented in oak - 7% new, Mercury French oak, lightly toasted - the wine is unsulfured until it comes out of barrel. 2/3 -3/4 of the barrels go through malo-lactic. It is then transferred to tank and stirred on lees in the tank. In contrast to Te Koko, which is in some ways more about the winemaking, with this wine Judd told me he wanted to show more of the Sauvignon Blanc fruit, and and is ultimately looking to forge a fresher, more varietally expressive style.  Lisa Perrotti-Brown, #216, December 2014
91 Points!  Succulent pear, peach and melon flavors show a lovely touch of fresh ginger, dried honeysuckle and nectarine flavors. Generous, sleek and juicy, with plenty of details and a long, lingering finish. Drink now. 700 cases imported.  MaryAnn Worobiec, Wine Spectator Magazine, October 15, 2015
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