Wine prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Producer priceRecommended retail price | 2024 / 750ml | ≈ $18.37Original NZD 32.50≈ €16.35 · £13.81 | greywacke.com ↗ |
2024 Technical Specifications
Alcohol 14.1%
Residual Sugar 9.2 g/L
pH 3.33
Total Acidity 5.4 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Region Marlborough
Soil Young alluvial soils with high proportions of greywacke river stones at the renwick blocks; gravelly clay-loam at falveys vineyard
Harvest Dates Hand-picking commenced at Restaurant Block on 15 March 2024 and concluded at Falveys on 4 April 2024
Sites River Block and Restaurant Block in the central Wairau Plains near Renwick; Falveys vineyard in the upper Omaka Valley
Grape Clone Clones 52, 53, 457, Lincoln Berry Smith and GM2-15
Fermentation Vessels Old French oak barriques and stainless-steel tanks
Pressing Method Whole-Bunch Pressed Using Low-Maceration Press Cycles
Indigenous Yeast Yes
Oak Types Old French oak
Bottling Date 28 Jan 2025
Production Details Hand-picked fruit was cold-settled after pressing. Most juice fermented with indigenous yeast in old French oak barriques and the balance in stainless steel with cultured yeast. All wine was moved to stainless steel near the end of fermentation; fermentation was stopped to retain sweetness. After blending, the wine returned to old barrels for a further six months on yeast lees.
Tasting Notes Peaches and cream, vanilla pod, demerara sugar, Turkish delight, creaming soda, white nectarine, stone fruit and minerality; fragrant, generous and off-dry with a long finish
Sources: greywacke.com ↗ · Compare this vintage
Vintages
2023 Technical Specifications
Alcohol 14.1%
Residual Sugar 12 g/L
pH 3.45
Total Acidity 5.2 g/L
Calories (estimated) 125 kcal / glass
150ml glass125 kcal
750ml bottle625 kcal
Region Marlborough
Soil Young alluvial soils containing high proportions of greywacke river stones
Harvest Dates Clones 52, 53 and 457 were harvested on 23 March 2023; the Waihopai block was harvested about three weeks later
Sites River Block and Restaurant Block in the central Wairau Plains near Renwick; one vineyard in the lower Waihopai Valley
Grape Clone Clones 52, 53, 457, 7A and 2/21
Fermentation Vessels Old French oak barriques and stainless-steel tanks
Pressing Method Whole-Bunch Pressed Using Low-Maceration Press Cycles
Indigenous Yeast Yes
Oak Types Old French oak
Bottling Date January 26 (year not stated in source)
Production Details Hand-picked fruit was cold-settled after pressing. Most juice fermented with indigenous yeast in old French oak barriques and the balance in stainless steel with cultured yeast. All wine was transferred to stainless steel near the end of fermentation, which was stopped to retain sweetness; the blend then returned to old barrels for a further six months on yeast lees.
Tasting Notes Nashi pear, gingerbread, crystallised orange peel, alpine honey, white flowers, mandarin marmalade and citrus; ripe, opulent and off-dry
Sources: greywacke.com ↗ · Compare this vintage
2022 Technical Specifications
Alcohol 14.3%
Residual Sugar 9 g/L
pH 3.48
Total Acidity 5.8 g/L
Calories (estimated) 125 kcal / glass
150ml glass125 kcal
750ml bottle625 kcal
Region Marlborough
Soil Young alluvial soils containing high proportions of greywacke river stones
Harvest Dates Clones 52, 53 and 457 were harvested on 28 March 2022; Lincoln Berry-Smith was harvested eight days later
Sites River Block and Restaurant Block near Renwick
Grape Clone Entav 52, Entav 53, Lincoln Berry-Smith and clone 457
Vine Age River Block 14 years; Restaurant Block predominantly 26 years, with a smaller young parcel
Fermentation Vessels Old French oak barriques and stainless-steel tanks
Pressing Method Whole-Bunch Pressed Using Low-Maceration Press Cycles
Indigenous Yeast Yes
Oak Types Old French oak
Bottling Date January 26 (year not stated in source)
Production Details Hand-picked fruit was cold-settled after pressing. Most juice fermented with indigenous yeast in old French oak barriques and the balance in stainless steel with cultured yeast. Near fermentation's end all wine moved to stainless steel, fermentation was stopped to retain sweetness, and the blend returned to old barrels for a further six months on yeast lees.
Tasting Notes Yellow quince, kumquat, ripe orange, tangelo zest, brown sugar, gingerbread, crème brûlée and jasmine; opulent and off-dry
Sources: greywacke.com ↗ · Compare this vintage
2021 Technical Specifications
Alcohol 14.4%
Residual Sugar 9.3 g/L
pH 3.32
Total Acidity 5.6 g/L
Calories (estimated) 125 kcal / glass
150ml glass125 kcal
750ml bottle625 kcal
Region Marlborough
Soil Young alluvial soils containing high proportions of greywacke river stones
Harvest Dates Clones 52, 53 and 457 were harvested on 13 March 2021; Lincoln Berry-Smith was harvested ten days later
Sites River Block and Restaurant Block near Renwick
Grape Clone Entav 52, Entav 53, Lincoln Berry-Smith and clone 457
Vine Age River Block 13 years; Restaurant Block predominantly 25 years, with a smaller young parcel
Fermentation Vessels Old French oak barriques and stainless-steel tanks
Pressing Method Whole-Bunch Pressed Using Low-Maceration Press Cycles
Indigenous Yeast Yes
Oak Types Old French oak
Bottling Date January 2022
Production Details Hand-picked fruit was cold-settled after pressing. Most juice fermented with indigenous yeast in old French oak barriques and the balance in stainless steel with cultured yeast. All wine moved to stainless steel near fermentation's end; fermentation was stopped to retain sweetness, and the blend then spent a further six months on lees in old barrels.
Tasting Notes Golden pear, fig, dried apricot, poached nectarine, chamomile, lanolin, spiced quince, rock melon, lychee and lemon zest; lush and off-dry
Sources: greywacke.com ↗ · Compare this vintage
2020 Technical Specifications
Alcohol 14.2%
Residual Sugar 9 g/L
pH 3.38
Total Acidity 5.6 g/L
Calories (estimated) 125 kcal / glass
150ml glass125 kcal
750ml bottle625 kcal
Region Marlborough
Soil Young alluvial soils with abundant greywacke river stones near renwick; gravelly clay-loam at wrekin terrace
Sites A vineyard near Renwick and Wrekin Terrace Vineyard in the Brancott Valley
Grape Clone Lincoln Berry-Smith and Selection Ovaille
Vine Age Both vineyards over 20 years old
Fermentation Vessels Old French oak barriques and stainless-steel tanks
Pressing Method Whole-Bunch Pressed Using Very Low-Maceration Press Cycles
Indigenous Yeast Yes
Oak Types Old French oak
Bottling Date November 2020
Production Details The vineyards were hand-picked separately. Juice was cold-settled; most fermented naturally in old French oak barriques and the balance in stainless steel with cultured yeast. All wine moved to stainless steel near fermentation's end, fermentation was stopped to retain sweetness, and the blend returned to old barrels for a further five months on yeast lees.
Tasting Notes Nashi pear, golden quince, wildflower honey, rosewater and nutmeg; ripe, concentrated, textural and off-dry
Sources: greywacke.com ↗ · Compare this vintage
2019 Technical Specifications
Alcohol 14.5%
Residual Sugar 9 g/L
pH 3.33
Total Acidity 5.5 g/L
Calories (estimated) 125 kcal / glass
150ml glass125 kcal
750ml bottle625 kcal
Region Marlborough
Soil Young alluvial soils with abundant greywacke river stones at riverbrook; gravelly clay-loam at wrekin terrace
Sites Riverbrook Vineyard in Rapaura and Wrekin Terrace Vineyard in the Brancott Valley
Grape Clone Entav 52 and Selection Ovaille
Vine Age Both vineyards about 20 years old
Fermentation Vessels Old French oak barriques and stainless-steel tanks
Pressing Method Whole-Bunch Pressed Using Very Low-Maceration Press Cycles
Indigenous Yeast Yes
Oak Types Old French oak
Bottling Date December 2019
Production Details The two vineyards were hand-picked separately and yielded an average 6 tonnes per hectare. Juice was cold-settled; most fermented naturally in old French oak barriques and the balance in stainless steel with cultured yeast. All wine moved to stainless steel near fermentation's end; fermentation was stopped, and the blend returned to old barrels for a further five months on yeast lees.
Tasting Notes Poached pear, cinnamon, brown sugar, candied lemon rind and honey; ripe, opulent, concentrated and off-dry
Sources: greywacke.com ↗ · Compare this vintage
2018 Technical Specifications
Alcohol 14.4%
Residual Sugar 11 g/L
pH 3.5
Total Acidity 5.5 g/L
Calories (estimated) 125 kcal / glass
150ml glass125 kcal
750ml bottle625 kcal
Region Marlborough
Soil Gravelly clay-loam at wrekin terrace; young alluvial soils with abundant greywacke river stones at riverbrook
Sites Wrekin Terrace Vineyard in the Brancott Valley and Riverbrook Vineyard in Rapaura
Grape Clone Selection Ovaille, Mission and Entav 52
Fermentation Vessels Old French oak barriques and stainless-steel tanks
Pressing Method Whole-Bunch Pressed Using Very Low-Maceration Press Cycles
Indigenous Yeast Yes
Oak Types Old French oak
Bottling Date November 2018
Production Details The vineyards were crop-thinned to target 7.5 tonnes per hectare. The three clones were hand-picked separately and the juice cold-settled. Most juice fermented naturally in old French oak barriques and the balance in stainless steel with cultured yeast. All wine moved to stainless steel near fermentation's end; after fermentation was stopped, the blend returned to old barrels for a further five months on yeast lees.
Tasting Notes Raspberry, strawberry, vanilla cream, Turkish delight, candied quince, fig and smoky mānuka honey; silky, rich and off-dry
Sources: greywacke.com ↗ · Compare this vintage
2017 Technical Specifications
Alcohol 14.4%
Residual Sugar 10 g/L
pH 3.3
Total Acidity 5.7 g/L
Calories (estimated) 125 kcal / glass
150ml glass125 kcal
750ml bottle625 kcal
Region Marlborough
Soil Gravelly clay-loam at wrekin terrace; young alluvial soils with abundant greywacke river stones at riverbrook
Sites Wrekin Terrace Vineyard in the Brancott Valley and Riverbrook Vineyard in Rapaura
Grape Clone Selection Ovaille, Mission and Entav 52
Fermentation Vessels Old French oak barriques and stainless-steel tanks
Pressing Method Whole-Bunch Pressed Using Very Low-Maceration Press Cycles
Indigenous Yeast Yes
Oak Types Old French oak
Bottling Date May 2018
Production Details The vineyards were crop-thinned to target 7.5 tonnes per hectare. Clones were hand-picked separately and juice was cold-settled. Most juice fermented naturally in old French oak barriques and the balance in stainless steel with cultured yeast. The wine spent one year on yeast lees: six months in old barrels and the remaining time in stainless steel.
Tasting Notes Baked fig, poached pear, crystallised ginger, mānuka honey and brown sugar; ripe, opulent, concentrated and off-dry
Sources: greywacke.com ↗ · Compare this vintage
2016 Technical Specifications
Alcohol 14.4%
Residual Sugar 10 g/L
pH 3.46
Total Acidity 5.5 g/L
Calories (estimated) 125 kcal / glass
150ml glass125 kcal
750ml bottle625 kcal
Region Marlborough
Soil Gravelly clay-loam at wrekin terrace; young alluvial soils with abundant greywacke river stones at riverbrook
Sites Wrekin Terrace Vineyard in the Brancott Valley and Riverbrook Vineyard in Rapaura
Grape Clone Selection Ovaille, Mission and Entav 52
Fermentation Vessels Old French oak barriques and stainless-steel tanks
Pressing Method Whole-Bunch Pressed Using Very Low-Maceration Press Cycles
Indigenous Yeast Yes
Oak Types Old French oak
Bottling Date April 2017
Production Details The vineyards were crop-thinned to target 7.5 tonnes per hectare. The clones were hand-picked separately and the juice cold-settled. Most juice fermented naturally in old French oak barriques and the balance in stainless steel with cultured yeast. The wine spent one year on yeast lees: seven months in old barrels and the remaining time in stainless steel.
Tasting Notes Quince, dates, fig, vanilla bean, cardamom and black licorice; ripe, opulent, concentrated and off-dry
Sources: greywacke.com ↗ · Compare this vintage
2015 Technical Specifications
Alcohol 14.0%
Residual Sugar 8 g/L
pH 3.28
Total Acidity 5.5 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Region Marlborough
Soil Gravelly clay-loam at wrekin terrace and young alluvial soils at riverbrook
Sites Wrekin Terrace Vineyard in the Brancott Valley and Riverbrook Vineyard in Rapaura
Grape Clone Selection Ovaille, Mission and Entav 52
Fermentation Vessels Old French oak barriques and stainless-steel tanks
Pressing Method Whole-Bunch Pressed Using Very Low-Maceration Press Cycles
Indigenous Yeast Yes
Oak Types Old French oak
Bottling Date Mid-2016
Production Details The vineyards were crop-thinned to target 7.5 tonnes per hectare. Clones were hand-picked separately and juice was cold-settled. Most juice fermented spontaneously in old French oak barriques and the balance in stainless steel with cultured yeast. Barrel-fermented components remained in oak for seven months, during which a portion underwent malolactic fermentation; all batches then spent a further six months on lees in stainless steel.
Tasting Notes Fig, poached pear, quince, mulling spices and almond crumble; ripe, textured, rich and crisply finished
Sources: greywacke.com ↗ · Compare this vintage
2014 Technical Specifications
Alcohol 14.0%
Residual Sugar 8 g/L
pH 3.45
Total Acidity 5.3 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Region Marlborough
Soil Gravelly clay-loam at wrekin terrace; young alluvial soils with abundant greywacke river stones at riverbrook
Sites Wrekin Terrace Vineyard in the Brancott Valley and Riverbrook Vineyard in Rapaura
Grape Clone Selection Ovaille, Mission and Entav 52
Fermentation Vessels Old French oak barriques and stainless-steel tanks
Pressing Method Whole-Bunch Pressed Using Very Low-Maceration Press Cycles
Indigenous Yeast Yes
Oak Types Old French oak
Bottling Date December (year not stated in source)
Production Details The vineyards were crop-thinned to target 7.5 tonnes per hectare. The clones were hand-picked separately and juice was cold-settled. About half fermented in stainless steel and the balance in old French oak barriques; roughly 75% of all juice fermented spontaneously. Near fermentation's end all wine moved to stainless steel, after which the blend returned to old barrels for a further six months on yeast lees.
Tasting Notes Poached pear, red apple, quince jelly, honeysuckle, cardamom and herbal savouriness; supple, concentrated and just off-dry
Sources: greywacke.com ↗ · Compare this vintage
2013 Technical Specifications
Alcohol 14.0%
Residual Sugar 10 g/L
pH 3.38
Total Acidity 5.4 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Region Marlborough
Soil Gravelly clay-loam at wrekin terrace; young alluvial soils with abundant greywacke river stones at riverbrook
Sites Wrekin Terrace Vineyard in the Brancott Valley and Riverbrook Vineyard in Rapaura
Grape Clone Selection Ovaille, Mission and Entav 52
Fermentation Vessels Old French oak barriques and stainless-steel tanks
Pressing Method Whole-Bunch Pressed Using Very Low-Maceration Press Cycles
Indigenous Yeast Yes
Oak Types Old French oak
Bottling Date December (year not stated in source)
Production Details The three clones were hand-picked separately and juice was cold-settled. A portion was inoculated with cultured yeast in stainless steel; the balance underwent spontaneous indigenous fermentation in old French oak barriques. Near fermentation's end all wine moved to stainless steel, after which the blend returned to old barrels for a further five months on yeast lees.
Tasting Notes Quince jam, peach skin, brown pear, nutmeg and earthy richness; ripe, rounded, fleshy and concentrated
Sources: greywacke.com ↗ · Compare this vintage
2012 Technical Specifications
Alcohol 14.0%
Residual Sugar 10 g/L
pH 3.4
Total Acidity 6 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Region Marlborough
Soil Gravelly clay-loam at wrekin terrace; young alluvial soils with abundant greywacke river stones at riverbrook
Sites Wrekin Terrace Vineyard in the Brancott Valley and Riverbrook Vineyard in Rapaura
Grape Clone Selection Ovaille, Mission and Entav 52
Fermentation Vessels Old French oak barriques and stainless-steel tank
Pressing Method Whole-Bunch Pressed Using Very Low-Maceration Press Cycles
Indigenous Yeast Yes
Oak Types Old French oak
Bottling Date December (year not stated in source)
Production Details The three clones were hand-picked separately and juice was cold-settled. Half was inoculated with cultured yeast in stainless steel and the balance underwent spontaneous indigenous fermentation in old French oak barriques. Near fermentation's end all wine moved to stainless steel; after fermentation was stopped, the blend returned to old barrels for a further five months on yeast lees.
Tasting Notes Nectarine, dried apricot, lemon, oriental spices, honeyed stone fruit, almond and shortcake; silky, rich and citrus-fresh
Sources: greywacke.com ↗ · Compare this vintage
2011 Technical Specifications
Alcohol 14.0%
Residual Sugar 10 g/L
pH 3.25
Total Acidity 6.2 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Region Marlborough
Soil Gravelly clay-loam at wrekin terrace; young alluvial soils with abundant greywacke river stones at riverbrook
Sites Wrekin Terrace Vineyard in the Brancott Valley and Riverbrook Vineyard in Rapaura
Grape Clone Selection Ovaille, Mission and Entav 52
Fermentation Vessels Old French oak barriques and stainless-steel tank
Pressing Method Whole-Bunch Pressed Using Very Low-Maceration Press Cycles
Indigenous Yeast Yes
Oak Types Old French oak
Bottling Date December (year not stated in source)
Production Details The three clones were hand-picked separately and juice was cold-settled. Half was inoculated with cultured yeast in stainless steel and the balance underwent spontaneous indigenous fermentation in old French oak barriques. Near fermentation's end all wine moved to stainless steel; after fermentation was stopped, the blend returned to old barrels for a further five months on yeast lees.
Tasting Notes White peach, golden apricot, nectarine, floral notes, apple pie, buttery pastry and cinnamon; luscious, textural and rich
Sources: greywacke.com ↗ · Compare this vintage
2010 Technical Specifications
Alcohol 14.0%
Residual Sugar 8 g/L
pH 3.37
Total Acidity 6.2 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Region Marlborough
Soil Gravelly clay-loam valley-floor soils typical of marlborough's southern valleys
Sites Wrekin Terrace Vineyard in the Brancott Valley
Grape Clone Selection Ovaille and Mission, 50/50
Fermentation Vessels Old French oak barriques and stainless-steel tank
Pressing Method Whole-Bunch Pressed Using Very Low-Maceration Press Cycles
Indigenous Yeast Yes
Oak Types Old French oak
Bottling Date November (year not stated in source)
Production Details Shoot and bunch thinning produced a crop level of 7.5 tonnes per hectare. The two clones were hand-picked separately and juice was cold-settled. Half was inoculated with cultured yeast in stainless steel and the balance underwent spontaneous indigenous fermentation in old French oak barriques. All wine moved to stainless steel near fermentation's end, then returned to old barrels for a further four months on yeast lees.
Tasting Notes Yellow apple, nectarine, fig, dried apricot and doughy wild-fermentation complexity; opulent, generous, textural and faintly sweet
Sources: greywacke.com ↗ · Compare this vintage
2009 Technical Specifications
Alcohol 14.5%
Residual Sugar 8.5 g/L
pH 3.67
Total Acidity 5.5 g/L
Calories (estimated) 125 kcal / glass
150ml glass125 kcal
750ml bottle625 kcal
Region Marlborough
Soil Gravelly clay-loam valley-floor soils typical of marlborough's southern valleys
Sites Wrekin Terrace Vineyard in the Brancott Valley
Grape Clone Selection Ovaille and Mission, 50/50
Fermentation Vessels Old French oak barriques and stainless-steel tank; all wine later transferred to old oak barrels
Pressing Method Whole-Bunch Pressed Using Very Low-Maceration Press Cycles
Indigenous Yeast Yes
Oak Types Old French oak
Bottling Date December (year not stated in source)
Production Details Shoot and bunch thinning produced a crop level of 7.5 tonnes per hectare. The clones were hand-picked separately and juice was cold-settled. Half was inoculated with cultured yeast in stainless steel and the balance underwent spontaneous indigenous fermentation in old French oak barriques. All wine later moved to old oak, finished slowly with intermittent lees stirring, and fermentation was stopped in July; it then remained on yeast lees for a further four months until blending in November.
Tasting Notes Baked pear, yellow apple, caramel, shortbread and pistachio; ripe, savoury, long, textural and faintly sweet
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