Wine prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Producer priceRecommended retail price | 2025 / 750ml | ≈ $16.40Original NZD 29.00≈ €14.59 · £12.32 | greywacke.com ↗ |
2025 Technical Specifications
Alcohol 13.1%
pH 3.08
Total Acidity 6.8 g/L
Region Marlborough
Soil Young alluvial soils containing greywacke river stones at rapaura and renwick; older, Denser clay-loams in the southern valleys
Harvest Dates Picking commenced 24 March 2025 and continued over three weeks
Sites Marlborough Southern Valleys and central Wairau Plains, specifically Woodbourne, Renwick and Rapaura
Fermentation Vessels Primarily stainless-steel tanks
Pressing Method Lightly Pressed To Yield A Modest Volume Of High-Quality Juice
Bottling Date Early August 2025
Closure Screwcap
Production Details Fruit was harvested largely by machine during cool night-time conditions, then cold-settled and racked before fermentation, primarily with cultured yeast. Vineyard batches remained separate on lees until the blend was assembled in late May.
Tasting Notes White blossom, aromatic herbs, yellow peach, pear, lime, apricot, honeydew melon, white nectarine, crushed seashell, chalk and lemon-sherbet freshness
2024 Technical Specifications
Alcohol 13.5%
Residual Sugar 4 g/L
pH 3.17
Total Acidity 6.9 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties 100% Sauvignon Blanc
Region Marlborough
Soil Young alluvial soils containing greywacke river stones at rapaura and renwick; older, Denser clay-loams in the southern valleys
Harvest Dates Picking commenced 16 March 2024 and continued over three weeks
Sites Marlborough Southern Valleys and central Wairau Plains, specifically Woodbourne, Renwick and Rapaura
Fermentation Vessels Primarily stainless-steel tanks
Pressing Method Lightly Pressed To Yield A Modest Volume Of High-Quality Juice
Bottling Date Early August 2024
Production Details Fruit was harvested largely by machine during cool night-time conditions, then cold-settled and racked before fermentation, primarily with cultured yeast. Vineyard batches remained on lees until blending in late June. SAQ recommends serving this release at 6–8°C.
Tasting Notes Honeydew melon, orange blossom, herbs, lemon, cassis, pastis and wildflowers; textured, structured and deep
Food Pairing Fideuà; salmon tartare with green apple; avocado and shrimp verrines
2023 Technical Specifications
Alcohol 13.4%
pH 3.22
Total Acidity 6.8 g/L
Region Marlborough
Soil Young alluvial soils containing greywacke river stones at rapaura and renwick; older, Denser clay-loams in the southern valleys
Harvest Dates Picking commenced 27 March 2023 and continued for 16 days
Sites Marlborough Southern Valleys and central Wairau Plains, specifically Woodbourne, Renwick and Rapaura
Fermentation Vessels Primarily stainless-steel tanks
Pressing Method Lightly Pressed To Yield A Modest Volume Of High-Quality Juice
Bottling Date Early August 2023
Production Details Fruit was harvested largely by machine during cool night-time conditions, cold-settled and racked, then fermented primarily with cultured yeast. Vineyard batches remained separate on lees until the blend was assembled in late June.
Tasting Notes Cassis, lemon sorbet, green mango, white pepper, pear, baked apple, elderflower, yuzu and ripe citrus
Sources: greywacke.com ↗ · Compare this vintage
2022 Technical Specifications
Alcohol 13.5%
pH 3.24
Total Acidity 6.8 g/L
Region Marlborough
Soil Young alluvial soils containing greywacke river stones at rapaura and renwick; older, Denser clay-loams in the southern valleys
Sites Marlborough Southern Valleys and central Wairau Plains, specifically Woodbourne, Renwick and Rapaura
Fermentation Vessels Primarily stainless-steel tanks, with a portion fermented in old oak barrels
Pressing Method Lightly Pressed To Yield A Modest Volume Of High-Quality Juice
Indigenous Yeast Yes
Bottling Date Mid-August 2022
Production Details Fruit was harvested largely by machine during cool night-time conditions, then cold-settled and racked. Fermentation was primarily in stainless steel with cultured yeast, while a portion underwent spontaneous indigenous-yeast fermentation in old oak. Batches remained separate on lees until blending in late June.
Tasting Notes Cassis, passionfruit, guava, pear, white peach, pineapple, lime sherbet, elderflower and citrus blossom
Sources: greywacke.com ↗ · Compare this vintage
2021 Technical Specifications
Alcohol 13.5%
pH 3.16
Total Acidity 6.8 g/L
Region Marlborough
Soil Young alluvial soils containing greywacke river stones at rapaura and renwick; older, Denser clay-loams in the southern valleys
Sites Marlborough Southern Valleys and central Wairau Plains, specifically Woodbourne, Renwick and Rapaura
Fermentation Vessels Primarily stainless-steel tanks, with a portion fermented in old oak barrels
Pressing Method Lightly Pressed To Yield A Modest Volume Of High-Quality Juice
Indigenous Yeast Yes
Bottling Date Mid-August 2021
Production Details Fruit was harvested largely by machine during cool night-time conditions, lightly pressed, cold-settled and racked. Fermentation was primarily in stainless steel with cultured yeast, with a spontaneously fermented indigenous-yeast portion in old oak. Batches remained separate on lees until blending in late June.
Tasting Notes Golden peach, poached pear, baked apple, mango, rock melon, apple blossom, lemon sherbet and fennel-like herbs
Sources: greywacke.com ↗ · Compare this vintage
2020 Technical Specifications
Alcohol 13.5%
pH 3.14
Total Acidity 6.8 g/L
Region Marlborough
Soil Young alluvial soils containing greywacke river stones at rapaura and renwick; older, Denser clay-loams in the southern valleys
Sites Marlborough Southern Valleys and central Wairau Plains, specifically Woodbourne, Renwick and Rapaura
Fermentation Vessels Primarily stainless-steel tanks, with a portion fermented in old oak barrels
Pressing Method Lightly Pressed To Yield A Modest Volume Of High-Quality Juice
Indigenous Yeast Yes
Bottling Date Mid-August 2020
Production Details Fruit was harvested largely by machine during cool night-time conditions, lightly pressed, cold-settled and racked. Most juice underwent cool, slow fermentation in stainless steel with cultured yeast; a portion spontaneously fermented with indigenous yeast in old oak. Batches remained separate on lees until blending in late July.
Tasting Notes Golden peach, honeydew melon, nectarine, passionfruit, cassis and lime zest; concentrated, textural and crisp
Sources: greywacke.com ↗ · Compare this vintage
2009 Technical Specifications
Alcohol 13.4%
pH 3.19
Total Acidity 7.8 g/L
Region Marlborough
Soil Young alluvial soils with greywacke river stones at rapaura and renwick; older, Denser clay-loam gravels in the southern valleys
Sites Brancott Valley and central Wairau Plains, specifically Woodbourne, Renwick and Rapaura
Fermentation Vessels Stainless-steel tanks and old French oak barriques
Pressing Method Relatively Light Tank Pressing After Fruit Was Delivered In Half-Tonne Bins
Indigenous Yeast Yes
Bottling Date Mid-August 2009
Production Details Fruit was harvested largely by machine during cool night-time conditions and cold-settled after pressing. Most juice fermented cool in stainless steel with cultured yeast; a portion spontaneously fermented with indigenous yeast in old French oak barriques. Vineyard batches remained separate on lees until the preferred parcels were blended in July.
Tasting Notes Tree-ripened nectarine, tamarillo and yellow grapefruit; succulent and tangy with flinty minerality
Sources: greywacke.com ↗ · Compare this vintage
Producer Information
Website
Address
47 Kennedys Road, Hawkesbury, Omaka Valley, Marlborough 7272, New Zealand
Phone
+64 3 572 5425
Email
Owner
Judd family
Cellarmaster
Kevin Judd