Wine prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Producer priceRecommended retail price | 2023 / 750ml | ≈ $22.05Original NZD 39.00≈ €19.62 · £16.57 | greywacke.com ↗ |
2024 Technical Specifications
Alcohol 14.0%
pH 3.22
Total Acidity 6 g/L
Grape Varieties Sauvignon Blanc
Region Marlborough
Soil Predominantly older, Dense southern valleys clay-loams with varying gravel; woodbourne sites range from young alluvial deposits rich in greywacke river stones to heavier clay-loams
Sites Various vineyard sites in the Southern Valleys and central Wairau Plains near Woodbourne
Fermentation Vessels French oak barriques
Pressing Method Lightly Pressed To Obtain A Modest Volume Of High-Quality Juice
Indigenous Yeast Yes
Oak Types French oak
Bottling Date September 2025
Production Details Some parcels were machine-harvested during cool or cold nights and others hand-harvested by day. Juice was cold-settled; a small percentage of the French oak barriques was new. Spontaneous fermentation continued for well over six months, with occasional lees stirring and approximately two-thirds malolactic fermentation. The wine left oak before the following harvest and remained on yeast lees for a further six months.
Tasting Notes Fresh peach, elderflower, lemon oil, dried mango, honeycomb, shortcrust pastry, green papaya, cantaloupe, preserved citrus, pink peppercorn and oyster-shell salinity; bright, textured and long
Sources: greywacke.com ↗ · Compare this vintage
Vintages
2023 Technical Specifications
Alcohol 13.5%
pH 3.2
Total Acidity 6.2 g/L
Grape Varieties Sauvignon Blanc
Region Marlborough
Soil Predominantly older, Dense southern valleys clay-loams with varying gravel; woodbourne sites range from young alluvial deposits rich in greywacke river stones to heavier clay-loams
Sites Various vineyard sites in the Southern Valleys and central Wairau Plains near Woodbourne
Fermentation Vessels French oak barriques
Pressing Method Lightly Pressed To Obtain A Modest Volume Of High-Quality Juice
Indigenous Yeast Yes
Oak Types French oak
Bottling Date September 2024
Closure Screwcap
Production Details Some parcels were machine-harvested during cool or cold nights and others hand-harvested by day. Juice was cold-settled; a small percentage of the French oak barriques was new. Spontaneous fermentation continued for well over six months, with occasional lees stirring and approximately two-thirds malolactic fermentation. The wine left oak before the following harvest and remained on yeast lees for a further six months.
Tasting Notes Rock melon, ginger, lime zest, toasted coconut, lemon curd, tangelo and oyster-shell notes; lush, textural and full-flavoured
2022 Technical Specifications
Alcohol 13.5%
pH 3.24
Total Acidity 6.2 g/L
Grape Varieties Sauvignon Blanc
Region Marlborough
Soil Young alluvial soils with abundant greywacke river stones at rapaura and renwick, And older, Denser southern valleys clay-loams
Sites Various Southern Valleys and central Wairau Plains vineyards, specifically Woodbourne, Renwick and Rapaura
Fermentation Vessels French oak barriques
Pressing Method Lightly Pressed To Obtain A Modest Volume Of High-Quality Juice
Indigenous Yeast Yes
Oak Types French oak
Bottling Date September 2023
Production Details Machine-harvested night parcels and hand-harvested day parcels were cold-settled before barrel fermentation; a small percentage of barriques was new. Fermentation continued for well over six months, with occasional lees stirring and approximately two-thirds malolactic fermentation. The wine left oak before the next harvest and remained on yeast lees for another six months.
Tasting Notes Lychee, mango, white flowers, tarragon, thyme, gooseberry compote, tangelo, linseed, lanolin, sandalwood and saline notes
Sources: greywacke.com ↗ · Compare this vintage
2021 Technical Specifications
Alcohol 14.0%
pH 3.19
Total Acidity 6.1 g/L
Grape Varieties Sauvignon Blanc
Region Marlborough
Soil Young alluvial soils with abundant greywacke river stones at rapaura and renwick, And older, Denser southern valleys clay-loams
Sites Various Southern Valleys and central Wairau Plains vineyards, specifically Woodbourne, Renwick and Rapaura
Fermentation Vessels French oak barriques
Pressing Method Lightly Pressed To Obtain A Modest Volume Of High-Quality Juice
Indigenous Yeast Yes
Oak Types French oak
Bottling Date September 2022
Production Details Machine-harvested night parcels and hand-harvested day parcels were cold-settled before barrel fermentation; a small percentage of barriques was new. Fermentation continued for well over six months, with occasional lees stirring and approximately two-thirds malolactic fermentation. The wine left oak before the next harvest and remained on yeast lees for another six months.
Tasting Notes Quince, yellow apple, gooseberry, caramelised lemon, vanilla custard and toasted fennel; complex, textural, succulent and crisp
Sources: greywacke.com ↗ · Compare this vintage
2020 Technical Specifications
Alcohol 13.5%
pH 3.16
Total Acidity 6.3 g/L
Grape Varieties Sauvignon Blanc
Region Marlborough
Soil Young alluvial soils with abundant greywacke river stones at rapaura and renwick, And older, Denser southern valleys clay-loams
Sites Various Southern Valleys and central Wairau Plains vineyards, specifically Woodbourne, Renwick and Rapaura
Fermentation Vessels French oak barriques
Pressing Method Lightly Pressed To Obtain A Modest Volume Of High-Quality Juice
Indigenous Yeast Yes
Oak Types French oak
Bottling Date September 2021
Production Details Machine-harvested night parcels and hand-harvested day parcels were cold-settled before barrel fermentation; a small percentage of barriques was new. Fermentation continued for well over six months, with occasional lees stirring and approximately two-thirds malolactic fermentation. The wine left oak before the next harvest and remained on yeast lees for a further five months.
Tasting Notes Papaya, honeydew melon, quince, citrus blossom, orange oil, fennel and wood smoke; rich and succulent with a crisp, flinty finish
Sources: greywacke.com ↗ · Compare this vintage
2019 Technical Specifications
Alcohol 14.0%
pH 3.11
Total Acidity 6.2 g/L
Grape Varieties Sauvignon Blanc
Region Marlborough
Soil Young alluvial soils with abundant greywacke river stones at rapaura and renwick, And older, Denser southern valleys clay-loams
Sites Various Southern Valleys and central Wairau Plains vineyards, specifically Woodbourne, Renwick and Rapaura
Fermentation Vessels French oak barriques
Pressing Method Lightly Pressed In Tank Presses
Indigenous Yeast Yes
Oak Types French oak
Bottling Date December 2020
Production Details Machine- and hand-harvested fruit was delivered in half-tonne bins, tank-pressed and cold-settled before racking to mostly old French oak barriques. Fermentation continued for well over six months, with occasional lees stirring and approximately three-quarters malolactic fermentation. The wine left oak before the next harvest and remained on yeast lees for a further eight months.
Tasting Notes Apricot jam, vanilla cake, candied lemon peel, tarragon, meadow hay, flint, stone fruit and citrus; generous, crisp and dry
Sources: greywacke.com ↗ · Compare this vintage
2018 Technical Specifications
Alcohol 13.5%
pH 3.3
Total Acidity 6.4 g/L
Grape Varieties Sauvignon Blanc
Region Marlborough
Soil Young alluvial soils with abundant greywacke river stones at rapaura and renwick, And older, Denser southern valleys clay-loams
Sites Various Southern Valleys and central Wairau Plains vineyards, specifically Woodbourne, Renwick and Rapaura
Fermentation Vessels French oak barriques
Pressing Method Lightly Pressed In Tank Presses
Indigenous Yeast Yes
Oak Types French oak
Bottling Date December 2019
Production Details Machine- and hand-harvested fruit was delivered in half-tonne bins, lightly tank-pressed and cold-settled before racking to mostly old French oak barriques. Fermentation continued for well over six months, with occasional lees stirring and approximately two-thirds malolactic fermentation. The wine left oak before the next harvest and remained on yeast lees for a further eight months.
Tasting Notes Ripe summer fruit, fresh herbs, flowers, candied citrus peel, honeysuckle, shortbread, brioche, tarragon, lemon thyme and smoke
Sources: greywacke.com ↗ · Compare this vintage
2017 Technical Specifications
Alcohol 13.6%
pH 3.15
Total Acidity 6.4 g/L
Grape Varieties Sauvignon Blanc
Region Marlborough
Soil Young alluvial soils with abundant greywacke river stones at rapaura and renwick, And older, Denser southern valleys clay-loams
Sites Various Southern Valleys and central Wairau Plains vineyards, specifically Woodbourne, Renwick and Rapaura
Fermentation Vessels French oak barriques
Pressing Method Lightly Pressed In Tank Presses
Indigenous Yeast Yes
Oak Types French oak
Bottling Date January 2019
Production Details Machine- and hand-harvested fruit was delivered in half-tonne bins, lightly tank-pressed and cold-settled before racking to mostly old French oak barriques. Fermentation continued for well over six months, with occasional lees stirring and approximately two-thirds malolactic fermentation. The wine left oak before the next harvest and remained on yeast lees for a further eight months.
Tasting Notes Peach, nectarine, apple custard, lime meringue, dill and wood smoke; fleshy, crisp, juicy and flinty
Sources: greywacke.com ↗ · Compare this vintage
2016 Technical Specifications
Alcohol 14.0%
pH 3.2
Total Acidity 6 g/L
Grape Varieties Sauvignon Blanc
Region Marlborough
Soil Young alluvial soils with abundant greywacke river stones at rapaura and renwick, And older, Denser southern valleys clay-loams
Sites Various Southern Valleys and central Wairau Plains vineyards, specifically Woodbourne, Renwick and Rapaura
Fermentation Vessels French oak barriques
Pressing Method Lightly Pressed In Tank Presses
Indigenous Yeast Yes
Oak Types French oak
Bottling Date November 2017
Production Details Machine- and hand-harvested fruit was delivered in half-tonne bins, lightly tank-pressed and cold-settled before racking to mostly old French oak barriques. Fermentation continued for well over six months, with occasional lees stirring and approximately two-thirds malolactic fermentation. The wine left oak before the next harvest and remained on yeast lees for a further six months.
Tasting Notes Shortbread, almond cake, quince, apricot, lemon zest, ginger, honeysuckle, vanilla, Asian spice, tarragon and wood smoke
Sources: greywacke.com ↗ · Compare this vintage
2015 Technical Specifications
Alcohol 14.0%
pH 3.2
Total Acidity 6.1 g/L
Grape Varieties Sauvignon Blanc
Region Marlborough
Soil Young alluvial soils with abundant greywacke river stones at rapaura and renwick, And older, Denser southern valleys clay-loams
Sites Various Southern Valleys and central Wairau Plains vineyards, specifically Woodbourne, Renwick and Rapaura
Fermentation Vessels French oak barriques
Pressing Method Relatively Lightly Pressed In Tank Presses
Indigenous Yeast Yes
Oak Types French oak
Bottling Date December 2016
Production Details Machine- and hand-harvested fruit was delivered in half-tonne bins, relatively lightly tank-pressed and cold-settled before racking to mostly old French oak barriques. Fermentation continued for well over six months, with occasional lees stirring and approximately two-thirds malolactic fermentation. The wine left oak before the next harvest and remained on yeast lees for a further six months.
Tasting Notes Brioche, apricot jam, lemon curd, nectarine, yellow peach, pineapple, tarragon and thyme; rich and generous
Sources: greywacke.com ↗ · Compare this vintage
2014 Technical Specifications
Alcohol 13.5%
pH 3.18
Total Acidity 6.2 g/L
Grape Varieties Sauvignon Blanc
Region Marlborough
Soil Young alluvial soils with abundant greywacke river stones at rapaura and renwick, And older, Denser southern valleys clay-loams
Sites Various Southern Valleys and central Wairau Plains vineyards, specifically Woodbourne, Renwick and Rapaura
Fermentation Vessels French oak barriques
Pressing Method Relatively Lightly Pressed In Tank Presses
Indigenous Yeast Yes
Oak Types French oak
Bottling Date November 2015
Production Details Machine- and hand-harvested fruit was delivered in half-tonne bins, relatively lightly tank-pressed and cold-settled before racking to mostly old French oak barriques. Fermentation continued for well over six months, with occasional lees stirring and approximately two-thirds of barrels undergoing malolactic fermentation. The wine left oak before the next harvest and remained on yeast lees for a further five months.
Tasting Notes Almond cake, white nectarine, blood orange, rock melon, linseed, tarragon and lightly smoked tea; intricate and textural
Sources: greywacke.com ↗ · Compare this vintage
2013 Technical Specifications
Alcohol 14.0%
pH 3.3
Total Acidity 6.4 g/L
Grape Varieties Sauvignon Blanc
Region Marlborough
Soil Young alluvial soils with abundant greywacke river stones at rapaura and renwick, And older, Denser southern valleys clay-loams
Sites Various Southern Valleys and central Wairau Plains vineyards, specifically Woodbourne, Renwick and Rapaura
Fermentation Vessels French oak barriques
Pressing Method Relatively Lightly Pressed In Tank Presses
Indigenous Yeast Yes
Oak Types French oak
Bottling Date November 2014
Production Details Machine- and hand-harvested fruit was delivered in half-tonne bins, relatively lightly tank-pressed and cold-settled before racking to mostly old French oak barriques. Fermentation continued for well over six months, with occasional lees stirring and approximately two-thirds of barrels undergoing malolactic fermentation. The wine left oak before the next harvest and remained on yeast lees for a further five months.
Tasting Notes Lemon meringue, apricot cake, tarragon, smoke, stone fruit and vanilla; succulent, crisp, long and flinty
Sources: greywacke.com ↗ · Compare this vintage
2012 Technical Specifications
Alcohol 14.0%
pH 3.25
Total Acidity 6.7 g/L
Grape Varieties Sauvignon Blanc
Region Marlborough
Soil Young alluvial deposits rich in greywacke river stones at rapaura and renwick, And older, Denser southern valleys clay-loams
Sites Various sites in and around Brancott Valley and the central Wairau Plains, specifically Woodbourne, Renwick and Rapaura
Fermentation Vessels French oak barriques
Pressing Method Relatively Lightly Pressed In A Tank Press
Indigenous Yeast Yes
Oak Types French oak
Bottling Date October 2013
Production Details Machine- and hand-harvested fruit arrived in half-tonne bins, was relatively lightly tank-pressed and cold-settled, then racked to mostly old French oak barriques. Fermentation continued for over six months, with occasional lees stirring and approximately two-thirds of barrels undergoing malolactic fermentation. The wine left oak during the following harvest and remained on yeast lees for another five months.
Tasting Notes Peach skin, citrus blossom, lime cordial, saffron, white nectarine, dill and fennel; herbal, long, refreshing and flinty
Sources: greywacke.com ↗ · Compare this vintage
2011 Technical Specifications
Alcohol 14.0%
pH 3.15
Total Acidity 6.8 g/L
Grape Varieties Sauvignon Blanc
Region Marlborough
Soil Young alluvial deposits rich in greywacke river stones at rapaura and renwick, And older, Denser southern valleys clay-loams
Sites Various sites in and around Brancott Valley and the central Wairau Plains, specifically Woodbourne, Renwick and Rapaura
Fermentation Vessels French oak barriques
Pressing Method Relatively Lightly Pressed In A Tank Press
Indigenous Yeast Yes
Oak Types French oak
Bottling Date October 2012
Production Details Machine- and hand-harvested fruit arrived in half-tonne bins, was relatively lightly tank-pressed and cold-settled, then racked to French oak barriques, mostly old. Fermentation continued for over six months, with occasional lees stirring and approximately half of the barrels undergoing malolactic fermentation. The wine left oak during the following harvest and remained on yeast lees for another five months.
Tasting Notes Yellow peach, brown pear, pastry, caramelised almond, lemon curd, vanilla custard, dried herbs and grapefruit
Sources: greywacke.com ↗ · Compare this vintage
2010 Technical Specifications
Alcohol 14.0%
pH 3.2
Total Acidity 7.1 g/L
Grape Varieties Sauvignon Blanc
Region Marlborough
Soil Young alluvial deposits rich in greywacke river stones at rapaura and renwick, And older, Denser southern valleys clay-loams
Sites Various sites in and around Brancott Valley and the central Wairau Plains, specifically Woodbourne, Renwick and Rapaura
Fermentation Vessels French oak barriques
Pressing Method Relatively Lightly Pressed In A Tank Press
Indigenous Yeast Yes
Oak Types French oak
Bottling Date October 2011
Production Details Machine- and hand-harvested fruit arrived in half-tonne bins, was relatively lightly tank-pressed and cold-settled, then racked to French oak barriques, mostly old. Fermentation continued for over six months, with occasional lees stirring and approximately three-quarters of barrels undergoing malolactic fermentation. The wine left oak during the following harvest and remained on yeast lees for another five months.
Tasting Notes Apricot jam, lime marmalade, tarragon, dough, flint, citrus rind, mineral and grapefruit notes
Sources: greywacke.com ↗ · Compare this vintage
2009 Technical Specifications
Alcohol 13.3%
pH 3.25
Total Acidity 7.2 g/L
Grape Varieties Sauvignon Blanc
Region Marlborough
Soil Young alluvial soils rich in greywacke river stones at rapaura and renwick, And older, Denser southern valleys clay-loams
Sites Various sites in and around Brancott Valley and the central Wairau Plains, specifically Woodbourne, Renwick and Rapaura
Fermentation Vessels French oak barriques
Pressing Method Relatively Lightly Pressed In A Tank Press
Indigenous Yeast Yes
Oak Types French oak
Bottling Date August 2010
Production Details Machine- and hand-harvested fruit arrived in half-tonne bins, was relatively lightly tank-pressed and cold-settled, then racked to French oak barriques, mostly old. Spontaneous fermentation continued for almost 12 months, with occasional lees stirring and approximately two-thirds of barrels undergoing malolactic fermentation. The wine left oak during the following harvest and remained on yeast lees for another four months.
Tasting Notes Lemon crème brûlée, vanilla, thyme, toasted sesame and chalk; rich, creamy, savoury and opulent
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