Wine prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Producer priceRecommended retail price | 2023 / 750ml | ≈ $24.31Original NZD 43.00≈ €21.63 · £18.27 | greywacke.com ↗ |
2023 Technical Specifications
Alcohol 14.1%
Residual Sugar 2 g/L
pH 3.2
Total Acidity 6.2 g/L
Calories 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Region Marlborough
Soil Young alluvial soils rich in greywacke river stones near renwick; gravelly clay-loam soils in omaka valley
Sites Central Wairau Plains near Renwick, plus two Omaka Valley blocks
Grape Clone Primarily Mendoza, with clones 95 and 548
Fermentation Vessels French oak barriques
Pressing Method Whole-Bunch Pressed Using Very Low-Maceration Press Cycles
Natural Yeast Yes
Indigenous Yeast Yes
Oak Details 20% First Fill New Oak
First Fill New Oak20%
Oak Types French oak
Bottling Date October 2024
Contains Added Sulfites Yes
Closure Metal Screw Cap
Production Details Hand-picked vineyard lots were whole-bunch pressed separately; some juice went directly to barrel and the balance was lightly settled before barrel transfer. Natural indigenous fermentation took place in French oak barriques, 20% new, with occasional lees stirring and complete malolactic fermentation. The wine left oak after 11 months and was bottled in October 2024.
Certifications Sustainable Winegrowing New Zealand
Tasting Notes Citrus, crème anglaise, praline, flint, lemon curd, brioche, tarragon, stone fruit, toasted oak and zesty acidity
2022 Technical Specifications
Alcohol 13.5%
pH 3.34
Total Acidity 5.7 g/L
Region Marlborough
Soil Gravelly clay-loam soils in brancott valley and fairhall; young alluvial soils rich in greywacke river stones in renwick and rapaura
Sites Lower Brancott Valley and Fairhall, with Renwick and Rapaura
Grape Clone Primarily Mendoza, with clone 95
Fermentation Vessels French oak barriques
Pressing Method Whole-Bunch Pressed Using Very Low-Maceration Press Cycles
Natural Yeast Yes
Indigenous Yeast Yes
Oak Details 20% First Fill New Oak
First Fill New Oak20%
Oak Types French oak
Bottling Date September 2023
Production Details Separately hand-picked lots were whole-bunch pressed; some juice went directly to barrel and the balance was lightly settled before transfer. Natural indigenous fermentation occurred in French oak barriques, 20% new, followed by occasional lees stirring and complete malolactic fermentation. The wine left oak after 11 months and was bottled in September 2023.
Tasting Notes Brown sugar, vanilla custard, lemon curd, golden peach, caramelised fig, flint, hay, roasted nuts and woodsmoke
Sources: greywacke.com ↗ · Compare this vintage
2021 Technical Specifications
Alcohol 14.6%
pH 3.33
Total Acidity 5.9 g/L
Region Marlborough
Soil Gravelly clay-loam soils in brancott valley and fairhall; young alluvial soils rich in greywacke river stones in renwick and rapaura
Sites Lower Brancott Valley and Fairhall, with Renwick and Rapaura
Grape Clone Primarily Mendoza, with clone 95
Fermentation Vessels French oak barriques
Pressing Method Whole-Bunch Pressed Using Very Low-Maceration Press Cycles
Natural Yeast Yes
Indigenous Yeast Yes
Oak Details 20% First Fill New Oak
First Fill New Oak20%
Oak Types French oak
Bottling Date October 2022
Production Details Separately hand-picked lots were whole-bunch pressed; some juice went directly to barrel and the balance was lightly settled before transfer. Natural indigenous fermentation occurred in French oak barriques, 20% new, with occasional lees stirring and complete malolactic fermentation. The wine left oak after 11 months and was bottled in October 2022.
Tasting Notes Pink grapefruit, lime, orange zest, ginger, mango, pineapple, earthy mealiness, dry flint and bright citrus
Sources: greywacke.com ↗ · Compare this vintage
2019 Technical Specifications
Alcohol 14.1%
pH 3.24
Total Acidity 5.9 g/L
Region Marlborough
Soil Gravelly clay-loam soils in brancott valley and fairhall; young alluvial soils rich in greywacke river stones in renwick and rapaura
Sites Lower Brancott Valley and Fairhall, with Renwick and Rapaura
Grape Clone Primarily Mendoza, with clone 95
Fermentation Vessels French oak barriques
Pressing Method Whole-Bunch Pressed Using Very Low-Maceration Press Cycles
Natural Yeast Yes
Indigenous Yeast Yes
Oak Details 16% First Fill New Oak
First Fill New Oak16%
Oak Types French oak
Bottling Date November 2020
Production Details Separately hand-picked lots were whole-bunch pressed; some juice went directly to barrel and the balance was lightly settled before transfer. Natural indigenous fermentation occurred in French oak barriques, 16% new, with occasional lees stirring and complete malolactic fermentation. The wine left oak after 11 months and was bottled in November 2020.
Tasting Notes Toasted brioche, grapefruit marmalade, lemon curd, lemon blossom, hazelnut, smoke, flint and dry savouriness
Sources: greywacke.com ↗ · Compare this vintage
2018 Technical Specifications
Alcohol 14.3%
pH 3.38
Total Acidity 6 g/L
Region Marlborough
Soil Gravelly clay-loam soils in brancott valley and fairhall; young alluvial soils rich in greywacke river stones in renwick and rapaura
Sites Lower Brancott Valley and Fairhall, with Renwick and Rapaura
Grape Clone Primarily Mendoza, with clone 95
Fermentation Vessels French oak barriques
Pressing Method Whole-Bunch Pressed Using Very Low-Maceration Press Cycles
Natural Yeast Yes
Indigenous Yeast Yes
Oak Details 20% First Fill New Oak
First Fill New Oak20%
Oak Types French oak
Bottling Date December 2019
Production Details Separately hand-picked lots were whole-bunch pressed; some juice went directly to barrel and the balance was lightly settled before transfer. Natural indigenous fermentation occurred in French oak barriques, 20% new, with occasional lees stirring and complete malolactic fermentation. The wine left oak after 18 months and was bottled in December 2019.
Tasting Notes White nectarine, pink grapefruit, candied orange, chestnut, brioche, linseed, woodsmoke and flint
Sources: greywacke.com ↗ · Compare this vintage
2017 Technical Specifications
Alcohol 14.2%
pH 3.35
Total Acidity 6 g/L
Region Marlborough
Soil Gravelly clay-loam soils in brancott valley and fairhall; young alluvial soils rich in greywacke river stones in renwick and rapaura
Sites Lower Brancott Valley and Fairhall, with Renwick and Rapaura
Grape Clone Primarily Mendoza, with clone 95
Fermentation Vessels French oak barriques
Pressing Method Whole-Bunch Pressed Using Very Low-Maceration Press Cycles
Natural Yeast Yes
Indigenous Yeast Yes
Oak Details 20% First Fill New Oak
First Fill New Oak20%
Oak Types French oak
Bottling Date November 2018
Production Details Separately hand-picked lots were whole-bunch pressed; some juice went directly to barrel and the balance was lightly settled before transfer. Natural indigenous fermentation occurred in French oak barriques, 20% new, with occasional lees stirring and complete malolactic fermentation. The wine left oak after 18 months and was bottled in November 2018.
Tasting Notes Pawpaw, pineapple, pink grapefruit, apple, roasted hazelnut, spices, pastry and lemon curd
Sources: greywacke.com ↗ · Compare this vintage
2016 Technical Specifications
Alcohol 14.2%
pH 3.3
Total Acidity 6.4 g/L
Region Marlborough
Soil Gravelly clay-loam soils in brancott valley and fairhall; young alluvial soils rich in greywacke river stones in renwick and rapaura
Sites Lower Brancott Valley and Fairhall, with Renwick and Rapaura
Grape Clone Primarily Mendoza, with clone 95
Fermentation Vessels French oak barriques
Pressing Method Whole-Bunch Pressed Using Very Low-Maceration Press Cycles
Natural Yeast Yes
Indigenous Yeast Yes
Oak Details 20% First Fill New Oak
First Fill New Oak20%
Oak Types French oak
Bottling Date December 2017
Production Details Separately hand-picked lots were whole-bunch pressed; some juice went directly to barrel and the balance was lightly settled before transfer. Natural indigenous fermentation occurred in French oak barriques, 20% new, with occasional lees stirring and complete malolactic fermentation. The wine left oak after 18 months and was bottled in December 2017.
Tasting Notes Pink grapefruit, burnt orange, white nectarine, smoked almond, hazelnut, hay, mealiness and flint
Sources: greywacke.com ↗ · Compare this vintage
2015 Technical Specifications
Alcohol 14.5%
pH 3.3
Total Acidity 6.2 g/L
Region Marlborough
Soil Gravelly clay-loam soils in brancott valley and fairhall; young alluvial soils rich in greywacke river stones in renwick and rapaura
Sites Lower Brancott Valley and Fairhall, with Renwick and Rapaura
Grape Clone Primarily Mendoza, with clone 95
Fermentation Vessels French oak barriques
Pressing Method Whole-Bunch Pressed Using Very Low-Maceration Press Cycles
Natural Yeast Yes
Indigenous Yeast Yes
Oak Details 20% First Fill New Oak
First Fill New Oak20%
Oak Types French oak
Bottling Date December 2016
Production Details Separately hand-picked fruit was whole-bunch pressed, lightly settled and racked to French oak barriques, 20% new. Natural indigenous fermentation continued for many months, followed by occasional lees stirring and complete malolactic fermentation. The wine left oak after 18 months and was bottled in December 2016.
Tasting Notes Toasted brioche, roasted hazelnut, lemon curd, white peach, rock melon, smoke, flint and grapefruit
Sources: greywacke.com ↗ · Compare this vintage
2014 Technical Specifications
Alcohol 14.5%
pH 3.28
Total Acidity 6 g/L
Region Marlborough
Soil Gravelly clay-loam soils in brancott valley and fairhall; young alluvial soils rich in greywacke river stones in renwick and rapaura
Sites Lower Brancott Valley and Fairhall, with Renwick and Rapaura
Grape Clone Primarily Mendoza, with clone 95
Fermentation Vessels French oak barriques
Pressing Method Whole-Bunch Pressed Using Very Low-Maceration Press Cycles
Natural Yeast Yes
Indigenous Yeast Yes
Oak Details 20% First Fill New Oak
First Fill New Oak20%
Oak Types French oak
Bottling Date November 2015
Production Details Separately hand-picked fruit was whole-bunch pressed, lightly settled and racked to French oak barriques, 20% new. Spontaneous indigenous fermentation continued for many months, followed by occasional lees stirring and complete malolactic fermentation. The wine left oak after 18 months and was bottled in November 2015.
Tasting Notes Kumquat, peach, yellow grapefruit, almond nougat, vanilla, marzipan, char and smoke
Sources: greywacke.com ↗ · Compare this vintage
2013 Technical Specifications
Alcohol 14.5%
pH 3.39
Total Acidity 6.5 g/L
Region Marlborough
Soil Gravelly clay-loam soils in brancott valley and fairhall; young alluvial soils rich in greywacke river stones in rapaura
Sites Lower Brancott Valley and Fairhall, with Rapaura
Grape Clone Primarily Mendoza, with clone 95
Fermentation Vessels French oak barriques
Pressing Method Whole-Bunch Pressed Using Very Low-Maceration Press Cycles
Natural Yeast Yes
Indigenous Yeast Yes
Oak Details 20% First Fill New Oak
First Fill New Oak20%
Oak Types French oak
Bottling Date December 2014
Production Details Separately hand-picked fruit was whole-bunch pressed, lightly settled and racked to French oak barriques, 20% new. Spontaneous indigenous fermentation continued for many months, followed by occasional lees stirring and complete malolactic fermentation. The wine left oak after 18 months and was bottled in December 2014.
Tasting Notes Pink grapefruit, fig, baked apple, meadow hay, toasted hazelnut, buttered brioche and dry citrus
Sources: greywacke.com ↗ · Compare this vintage
2012 Technical Specifications
Alcohol 14.5%
pH 3.35
Total Acidity 7 g/L
Region Marlborough
Soil Gravelly clay-loam soils in brancott valley and fairhall; young alluvial soils rich in greywacke river stones in rapaura
Sites Lower Brancott Valley and Fairhall, with Rapaura
Grape Clone Primarily Mendoza, with clone 95
Fermentation Vessels French oak barriques
Pressing Method Whole-Bunch Pressed Using Very Low-Maceration Press Cycles
Natural Yeast Yes
Indigenous Yeast Yes
Oak Details 20% First Fill New Oak
First Fill New Oak20%
Oak Types French oak
Bottling Date December 2013
Production Details Separately hand-picked fruit was whole-bunch pressed, lightly settled and racked to French oak barriques, 20% new. Spontaneous indigenous fermentation continued for many months, followed by occasional lees stirring and complete malolactic fermentation. The wine left oak after 18 months and was bottled in December 2013.
Tasting Notes Brioche, roasted nuts, linseed, orange liqueur, ripe citrus and savoury yeast complexity
Sources: greywacke.com ↗ · Compare this vintage
2011 Technical Specifications
Alcohol 14.5%
pH 3.23
Total Acidity 6.9 g/L
Region Marlborough
Soil Gravelly clay-loam soils in brancott valley and fairhall; young alluvial soils rich in greywacke river stones in rapaura
Sites Lower Brancott Valley and Fairhall, with Rapaura
Grape Clone Primarily Mendoza, with clone 95
Fermentation Vessels French oak barriques
Pressing Method Whole-Bunch Pressed Using Very Low-Maceration Press Cycles
Natural Yeast Yes
Indigenous Yeast Yes
Oak Details 20% First Fill New Oak
First Fill New Oak20%
Oak Types French oak
Bottling Date December 2012
Production Details Separately hand-picked fruit was whole-bunch pressed, settled and racked to French oak barriques, 20% new. Spontaneous indigenous fermentation continued for many months, followed by occasional lees stirring and complete malolactic fermentation. The wine left oak after 18 months and was bottled in December 2012.
Tasting Notes Clementine, lime, honeyed florals, almond butter, flint, meadow hay, lemon, grapefruit and brioche
Sources: greywacke.com ↗ · Compare this vintage
2010 Technical Specifications
Alcohol 14.5%
pH 3.18
Total Acidity 7.3 g/L
Region Marlborough
Soil Gravelly clay-loam soils in brancott valley and fairhall; young alluvial soils rich in greywacke river stones in rapaura
Sites 60% lower Brancott Valley and Fairhall; 40% Rapaura
Grape Clone Primarily Mendoza, with clone 95
Fermentation Vessels French oak barriques
Pressing Method Whole-Bunch Pressed Using Very Low-Maceration Press Cycles
Natural Yeast Yes
Indigenous Yeast Yes
Oak Details 25% First Fill New Oak
First Fill New Oak25%
Oak Types French oak
Bottling Date December 2011
Production Details Separately hand-picked fruit was whole-bunch pressed, settled and racked to French oak barriques, 25% new. Spontaneous indigenous fermentation continued for almost 12 months, with occasional lees stirring and complete malolactic fermentation. The wine left oak after 15 months, then remained on yeast lees for a further four months before December 2011 bottling.
Tasting Notes Mandarin, pink grapefruit, roasted nuts, almond biscuit, smoke, ripe citrus and savoury texture
Sources: greywacke.com ↗ · Compare this vintage
2009 Technical Specifications
Alcohol 14.5%
pH 3.33
Total Acidity 7.1 g/L
Region Marlborough
Soil Wind-blown loess-derived clay loams with varying gravel content
Sites Majority upper Brancott Valley, with the balance from lower Brancott Valley
Grape Clone Mendoza
Fermentation Vessels French oak barriques
Pressing Method Whole-Bunch Pressed Using Very Low-Maceration Press Cycles
Natural Yeast Yes
Indigenous Yeast Yes
Oak Details 25% First Fill New Oak
First Fill New Oak25%
Oak Types French oak
Bottling Date November 2010
Production Details The two vineyards were hand-picked and whole-bunch pressed separately; settled juice was racked to French oak barriques, 25% new. Spontaneous indigenous fermentation continued for almost 12 months, with occasional lees stirring and complete malolactic fermentation. The wine left oak after 16 months, then remained on yeast lees for a further two months before November 2010 bottling.
Tasting Notes Cashew, smoky lanolin, lemon curd, shortbread, ripe citrus, dough and mineral freshness
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