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 11.8%
Residual Sugar 18 g/L
pH 2.88
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Region Marlborough
Soil Gravelly clay-loam soils
Harvest Dates 5 April 2024, morning
Sites Ashmore Vineyard, Fairhall, adjacent to the mouth of the Brancott Valley
Vine Age 28
Fermentation Vessels Stainless steel and old French oak barriques
Pressing Method Whole-Bunch Pressed Using A Very Low-Maceration Press Cycle
Indigenous Yeast Yes
Oak Types French oak
Used Oak Only Yes
Bottling Date Late January 2025
Production Details The organically certified, two-cane-VSP vineyard was shoot- and fruit-thinned. After pressing, the juice was cold-settled; half was inoculated in stainless steel with cultured yeast and half underwent spontaneous indigenous-yeast fermentation in old French oak barriques. Near the end of fermentation, all wine was transferred to stainless steel and fermentation was stopped. The blend then spent a further six months on yeast lees in old barrels. The producer reports finished-wine “acidity” of 7.6 g/L but does not specify its acid-equivalent analytical basis, so it is not represented as unqualified total acidity.
Tasting Notes White nectarine, clover honey, orange blossom, fresh mandarin, tarragon, lemon meringue, crunchy apple, ripe melon, honeysuckle, candied ginger and sea salt; richly textured, zesty and off-dry with lively acidity.
Vintages
2023 Technical Specifications
Alcohol 12.0%
Residual Sugar 19 g/L
pH 2.86
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Region Marlborough
Soil Gravelly clay-loam soils
Harvest Dates 18 April 2023, morning
Sites Ashmore Vineyard, Fairhall, adjacent to the mouth of the Brancott Valley
Vine Age 27
Fermentation Vessels Stainless steel and old French oak barriques
Pressing Method Whole-Bunch Pressed Using A Very Low-Maceration Press Cycle
Indigenous Yeast Yes
Oak Types French oak
Used Oak Only Yes
Bottling Date Late January 2024
Production Details The organically certified, two-cane-VSP vineyard was shoot- and fruit-thinned. Juice was cold-settled; half was inoculated in stainless steel with cultured yeast and half underwent spontaneous indigenous-yeast fermentation in old French oak barriques. Near the end of fermentation all wine was moved to stainless steel and fermentation was stopped, after which the blend spent a further six months on yeast lees in old barrels. The producer reports “acidity” of 7.1 g/L without specifying its acid-equivalent analytical basis.
Sources: greywacke.com ↗ · Compare this vintage
2022 Technical Specifications
Alcohol 12.1%
Residual Sugar 19 g/L
pH 2.98
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Region Marlborough
Soil Gravelly clay-loam soils
Harvest Dates 20 March 2022, morning
Sites Ashmore Vineyard, Fairhall, adjacent to the mouth of the Brancott Valley
Vine Age 26
Fermentation Vessels Stainless steel and old French oak barriques
Pressing Method Whole-Bunch Pressed Using A Very Low-Maceration Press Cycle
Indigenous Yeast Yes
Oak Types French oak
Used Oak Only Yes
Bottling Date Late January 2023
Production Details Organically farmed fruit from a two-cane-VSP, shoot- and fruit-thinned vineyard was cold-settled after pressing. Half the juice was inoculated in stainless steel with cultured yeast and half underwent spontaneous indigenous-yeast fermentation in old French oak barriques. All wine was subsequently transferred to stainless steel, fermentation was stopped, and the blend spent a further five months on yeast lees in old barrels. The producer reports “acidity” of 7.6 g/L without specifying its acid-equivalent analytical basis.
Certifications BioGro
Sources: greywacke.com ↗ · Compare this vintage
2021 Technical Specifications
Alcohol 11.7%
Residual Sugar 18.6 g/L
pH 2.89
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Region Marlborough
Soil Gravelly clay-loam soils
Sites Ashmore Vineyard, Fairhall, adjacent to the mouth of the Brancott Valley
Vine Age 25
Fermentation Vessels Stainless steel and old French oak barriques
Pressing Method Whole-Bunch Pressed Using A Very Low-Maceration Press Cycle
Indigenous Yeast Yes
Oak Types French oak
Used Oak Only Yes
Bottling Date March 2022
Production Details Organically farmed fruit from the two-cane-VSP vineyard was cold-settled after pressing. Half the juice was inoculated in stainless steel with cultured yeast and half underwent spontaneous indigenous-yeast fermentation in old French oak barriques. All wine was transferred to stainless steel near the end of fermentation; fermentation was stopped and the blend spent a further six months on yeast lees in old barrels. The producer reports “acidity” of 7.6 g/L without specifying its acid-equivalent analytical basis.
Certifications BioGro
Sources: greywacke.com ↗ · Compare this vintage
2020 Technical Specifications
Alcohol 11.8%
Residual Sugar 19 g/L
pH 2.89
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Region Marlborough
Soil Gravelly clay-loam soils
Sites Ashmore Vineyard, Fairhall, adjacent to the mouth of the Brancott Valley
Vine Age 24
Fermentation Vessels Stainless steel and old French oak barriques
Pressing Method Whole-Bunch Pressed Using A Very Low-Maceration Press Cycle
Indigenous Yeast Yes
Oak Types French oak
Used Oak Only Yes
Bottling Date November 2020
Production Details The organically certified, two-cane-VSP vineyard was shoot- and fruit-thinned. Cold-settled juice was divided equally between cultured-yeast fermentation in stainless steel and spontaneous indigenous-yeast fermentation in old French oak barriques. All wine was moved to stainless steel near the end of fermentation, fermentation was stopped, and the blend spent a further five months on yeast lees in old barrels. The producer reports “acidity” of 7.7 g/L without specifying its acid-equivalent analytical basis.
Sources: greywacke.com ↗ · Compare this vintage
2019 Technical Specifications
Alcohol 11.8%
Residual Sugar 19 g/L
pH 3.05
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Region Marlborough
Soil Gravelly clay-loam soils
Sites Ashmore Vineyard, Fairhall, adjacent to the mouth of the Brancott Valley
Vine Age 23
Fermentation Vessels Stainless steel and old French oak barriques
Pressing Method Whole-Bunch Pressed Using A Very Low-Maceration Press Cycle
Indigenous Yeast Yes
Oak Types French oak
Used Oak Only Yes
Bottling Date December 2019
Production Details The organically certified, two-cane-VSP vineyard was shoot- and fruit-thinned. Cold-settled juice was divided equally between cultured-yeast fermentation in stainless steel and spontaneous indigenous-yeast fermentation in old French oak barriques. Near the end of fermentation all wine was transferred to stainless steel, fermentation was stopped, and the blend spent a further five months on yeast lees in old barrels. The producer reports “acidity” of 8.0 g/L without specifying its acid-equivalent analytical basis.
Sources: greywacke.com ↗ · Compare this vintage
2018 Technical Specifications
Alcohol 12.5%
Residual Sugar 19.5 g/L
pH 3.05
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Region Marlborough
Soil Gravelly clay-loam soils
Harvest Dates 29 March 2018
Sites Ashmore Vineyard, Fairhall, adjacent to the mouth of the Brancott Valley
Vine Age 21
Fermentation Vessels Stainless steel and old French oak barriques
Pressing Method Whole-Bunch Pressed Using A Very Low-Maceration Press Cycle
Indigenous Yeast Yes
Oak Types French oak
Used Oak Only Yes
Bottling Date November 2018
Production Details Organically farmed fruit from the two-cane-VSP, shoot- and fruit-thinned vineyard was cold-settled after pressing. Half the juice was inoculated in stainless steel and half spontaneously fermented in old French oak barriques; the inoculated batch was transferred to barrel after fermentation. Both batches spent an average of four months on yeast lees in barrel before blending in October 2018. The producer reports “acidity” of 8.1 g/L without specifying its acid-equivalent analytical basis.
Sources: greywacke.com ↗ · Compare this vintage
2017 Technical Specifications
Alcohol 11.8%
Residual Sugar 16 g/L
pH 2.99
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Region Marlborough
Soil Gravelly clay-loam soils
Harvest Dates 11 April 2017
Sites Ashmore Vineyard, Fairhall, adjacent to the mouth of the Brancott Valley
Vine Age 20
Fermentation Vessels Three old French oak barriques
Pressing Method Whole-Bunch Pressed Using Very Low-Maceration Press Cycles
Indigenous Yeast Yes
Oak Types French oak
Used Oak Only Yes
Bottling Date March 2018
Production Details The organically certified, two-cane-VSP vineyard was shoot- and fruit-thinned. Following a cellar accident, a tank containing 80% of the juice was excluded from the blend. The remaining juice was fermented in three old French oak barriques: two underwent spontaneous indigenous fermentation and one was inoculated with cultured yeast. The barrels spent an average of nine months on yeast lees before blending the following January; only 50 dozen bottles were produced. The producer reports “acidity” of 7.8 g/L without specifying its acid-equivalent analytical basis.
Sources: greywacke.com ↗ · Compare this vintage
2016 Technical Specifications
Alcohol 12.0%
Residual Sugar 19 g/L
pH 2.96
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Region Marlborough
Soil Gravelly clay-loam soils
Sites Ashmore Vineyard, Fairhall, adjacent to the mouth of the Brancott Valley
Vine Age 19
Fermentation Vessels Stainless steel and old French oak barriques
Pressing Method Whole-Bunch Pressed Using A Very Low-Maceration Press Cycle
Indigenous Yeast Yes
Oak Types French oak
Used Oak Only Yes
Bottling Date April 2017
Production Details Organically farmed fruit from the two-cane-VSP, shoot- and fruit-thinned vineyard was cold-settled after pressing. Forty percent of the juice was inoculated in stainless steel with cultured yeast; the balance underwent spontaneous indigenous-yeast fermentation in old French oak barriques. The batches spent an average of seven months on yeast lees in barrel before blending in January 2017. The producer reports “acidity” of 7.7 g/L without specifying its acid-equivalent analytical basis.
Sources: greywacke.com ↗ · Compare this vintage
2015 Technical Specifications
Alcohol 12.5%
Residual Sugar 20 g/L
pH 2.93
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Region Marlborough
Soil Gravelly clay-loam soils
Sites Ashmore Vineyard, Fairhall, adjacent to the mouth of the Brancott Valley
Vine Age 18
Fermentation Vessels Stainless steel and old French oak barriques
Pressing Method Whole-Bunch Pressed Using A Very Low-Maceration Press Cycle
Indigenous Yeast Yes
Oak Types French oak
Used Oak Only Yes
Bottling Date February 2016
Production Details Organically farmed fruit from the two-cane-VSP, shoot- and fruit-thinned vineyard was cold-settled after pressing. Half the juice was inoculated in stainless steel with cultured yeast and half underwent spontaneous indigenous-yeast fermentation in old French oak barriques. All wine was moved to stainless steel near the end of fermentation, fermentation was stopped, and the blend spent a further six months on yeast lees in old barrels. The producer reports “acidity” of 7.2 g/L without specifying its acid-equivalent analytical basis.
Sources: greywacke.com ↗ · Compare this vintage
2014 Technical Specifications
Alcohol 12.5%
Residual Sugar 20 g/L
pH 2.95
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Region Marlborough
Soil Gravelly clay-loam soils
Sites Ashmore Vineyard, Fairhall, adjacent to the mouth of the Brancott Valley
Vine Age 17
Fermentation Vessels Stainless steel and old French oak barriques
Pressing Method Whole-Bunch Pressed Using A Very Low-Maceration Press Cycle
Indigenous Yeast Yes
Oak Types French oak
Used Oak Only Yes
Bottling Date January 2015
Production Details Organic fruit from the two-cane-VSP, shoot- and fruit-thinned vineyard was cold-settled after pressing. Half the juice was inoculated in stainless steel with cultured yeast and half underwent spontaneous indigenous-yeast fermentation in old French oak barriques. All wine was transferred to stainless steel near the end of fermentation, fermentation was stopped, and the blend spent a further six months on yeast lees in old barrels. The producer reports “acidity” of 7.8 g/L without specifying its acid-equivalent analytical basis.
Sources: greywacke.com ↗ · Compare this vintage
2013 Technical Specifications
Alcohol 12.0%
Residual Sugar 20 g/L
pH 2.95
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Region Marlborough
Soil Gravelly clay-loam soils
Sites Ashmore Vineyard, Fairhall, adjacent to the mouth of the Brancott Valley
Vine Age 17
Fermentation Vessels Stainless steel and old French oak barriques
Pressing Method Whole-Bunch Pressed Using A Very Low-Maceration Press Cycle
Indigenous Yeast Yes
Oak Types French oak
Used Oak Only Yes
Bottling Date December; year not specified in source
Production Details Organic fruit from the two-cane-VSP, shoot- and fruit-thinned vineyard was cold-settled after pressing. Half the juice was inoculated in stainless steel with cultured yeast and half underwent spontaneous indigenous-yeast fermentation in old French oak barriques. All wine was transferred to stainless steel near the end of fermentation, fermentation was stopped, and the blend spent a further five months on yeast lees in old barrels. The producer reports “acidity” of 7.7 g/L without specifying its acid-equivalent analytical basis.
Sources: greywacke.com ↗ · Compare this vintage
2012 Technical Specifications
Alcohol 12.0%
Residual Sugar 20 g/L
pH 3.1
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Region Marlborough
Soil Gravelly clay-loam soils
Sites Ashmore Vineyard, Fairhall, adjacent to the mouth of the Brancott Valley
Vine Age 16
Fermentation Vessels Stainless steel and old French oak barriques
Pressing Method Whole-Bunch Pressed Using A Very Low-Maceration Press Cycle
Indigenous Yeast Yes
Oak Types French oak
Used Oak Only Yes
Bottling Date December; year not specified in source
Production Details Fruit from the organically certified, two-cane-VSP vineyard was cold-settled after pressing. Half the juice was inoculated in stainless steel with cultured yeast and half underwent spontaneous indigenous-yeast fermentation in old French oak barriques. All wine was transferred to stainless steel near the end of fermentation, fermentation was stopped, and the blend spent a further five months on yeast lees in old barrels. The producer reports “acidity” of 8.1 g/L without specifying its acid-equivalent analytical basis.
Sources: greywacke.com ↗ · Compare this vintage
2011 Technical Specifications
Alcohol 12.0%
Residual Sugar 22 g/L
pH 2.9
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Region Marlborough
Soil Gravelly clay-loam soils
Sites Ashmore Vineyard, Fairhall, adjacent to the mouth of the Brancott Valley
Vine Age 15
Fermentation Vessels Stainless steel and old French oak barriques
Pressing Method Whole-Bunch Pressed Using A Very Low-Maceration Press Cycle
Indigenous Yeast Yes
Oak Types French oak
Used Oak Only Yes
Bottling Date December; year not specified in source
Production Details Organically farmed fruit from the two-cane-VSP vineyard was cold-settled after pressing. Half the juice was inoculated in stainless steel with cultured yeast and half underwent spontaneous indigenous-yeast fermentation in old French oak barriques. All wine was transferred to stainless steel near the end of fermentation, fermentation was stopped, and the blend spent a further five months on yeast lees in old barrels. The producer reports “acidity” of 8.1 g/L without specifying its acid-equivalent analytical basis.
Sources: greywacke.com ↗ · Compare this vintage
2010 Technical Specifications
Alcohol 12.9%
Residual Sugar 20 g/L
pH 3.0
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Region Marlborough
Soil Gravelly clay-loam soils
Sites Ashmore Vineyard, Fairhall, adjacent to the mouth of the Brancott Valley
Fermentation Vessels Stainless steel and old French oak barriques
Pressing Method Whole-Bunch Pressed Using A Very Low-Maceration Press Cycle
Indigenous Yeast Yes
Oak Types French oak
Used Oak Only Yes
Bottling Date November; year not specified in source
Production Details Vines were trained to two-cane VSP and carefully shoot- and bunch-thinned to a crop level of 3 tonnes per hectare; this mass yield was not converted to hectolitres per hectare. Cold-settled juice was divided equally between cultured-yeast fermentation in stainless steel and spontaneous indigenous-yeast fermentation in old French oak barriques. Fermentation was stopped after transfer to stainless steel, and the blend spent a further four months on yeast lees in old barrels. The producer reports “acidity” of 8.4 g/L without specifying its acid-equivalent analytical basis.
Sources: greywacke.com ↗ · Compare this vintage
2009 Technical Specifications
Alcohol 11.5%
Residual Sugar 20 g/L
pH 2.95
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Region Marlborough
Soil Gravelly clay-loam soils
Sites Ashmore Vineyard, Fairhall, adjacent to the mouth of the Brancott Valley
Fermentation Vessels Stainless steel and old French oak barriques
Pressing Method Whole-Bunch Pressed Using A Very Low-Maceration Press Cycle
Indigenous Yeast Yes
Oak Types French oak
Used Oak Only Yes
Bottling Date December; year not specified in source
Production Details Vines were trained to two-cane VSP and carefully shoot- and bunch-thinned to a crop level of 4.5 tonnes per hectare; this mass yield was not converted to hectolitres per hectare. Cold-settled juice was divided equally between cultured-yeast fermentation in stainless steel and spontaneous indigenous-yeast fermentation in old French oak barriques. Fermentation was stopped after transfer to stainless steel, and the blend spent a further five months on yeast lees in old barrels. The producer reports “acidity” of 7.7 g/L without specifying its acid-equivalent analytical basis.
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