Wine prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Producer priceRecommended retail price | 2023 / 750ml | ≈ $29.40Original NZD 52.00≈ €26.16 · £22.10 | greywacke.com ↗ |
2024 Technical Specifications
Alcohol 13.2%
pH 3.5
Total Acidity 5.6 g/L
Region Marlborough
Soil Wind-blown loess comprising clay-loams with differing degrees of gravel content
Sites Principally Yarrum Vineyard on the ridge between the Brancott and Ben Morven Valleys, with smaller parcels from Omaka Valley and hillsides around the mouth of Brancott Valley
Grape Clone Predominantly Dijon 115, 777 and 667, with smaller parcels of UCD5, 828, 943 and AM10/5
Fermentation Vessels Open-top fermenters
Indigenous Yeast Yes
Oak Details 30% First Fill New Oak
First Fill New Oak30%
Oak Types French oak barriques
Closure Screwcap
Production Details Hand-harvested fruit was chilled overnight and hand-sorted. Most was destemmed; most fermenters included an unspecified whole-bunch portion. Fruit received a pre-fermentation skin soak and daily plunging, then was pressed and racked. Individual clones matured separately in barrel for 11 months and were blended in January 2025. Bottling followed in June, with the year not expressly stated. Hillside vineyards were trained to two-cane VSP at 3,800 vines/ha.
Tasting Notes Damson plum, boysenberry, cocoa bean, white pepper, earth, dark cherry, chocolate, black liquorice and tobacco; bright acidity, chewy tannins and a long finish
Vintages
2023 Technical Specifications
Alcohol 13.0%
pH 3.65
Total Acidity 5.6 g/L
Region Marlborough
Soil Wind-blown loess comprising clay-loams with differing degrees of gravel content
Sites Principally Yarrum Vineyard between the Brancott and Ben Morven Valleys, with smaller parcels from Omaka Valley and hillsides around the mouth of Brancott Valley
Grape Clone Predominantly Dijon 115, 777 and 667, with smaller parcels of UCD5, 828, 943 and AM10/5
Fermentation Vessels Open-top fermenters
Indigenous Yeast Yes
Oak Details 30% First Fill New Oak
First Fill New Oak30%
Oak Types French oak barriques
Production Details Hand-harvested fruit was chilled overnight and hand-sorted. Most was destemmed, with an unspecified whole-bunch portion in most fermenters, followed by pre-fermentation skin soaking, daily plunging, pressing and racking. Clones matured separately in barrel for 11 months and were blended in January 2024; bottling was in June, with the year not expressly stated. Hillside vineyards used two-cane VSP at 3,800 vines/ha.
Sources: greywacke.com ↗ · Compare this vintage
2022 Technical Specifications
Alcohol 13.0%
pH 3.72
Total Acidity 5.6 g/L
Region Marlborough
Fermentation Vessels Open-top fermenters
Indigenous Yeast Yes
Oak Details 30% First Fill New Oak
First Fill New Oak30%
Oak Types French oak barriques
Production Details Southern Valleys fruit came principally from Yarrum Vineyard, with other Omaka Valley hillside parcels. Hand-harvested fruit was chilled, sorted, mostly destemmed and partly whole-bunch fermented after a skin soak, with daily plunging. Clones matured separately in barrel for 11 months before blending in February 2023; bottling was in June, with the year not expressly stated.
Sources: greywacke.com ↗ · Compare this vintage
2021 Technical Specifications
Alcohol 13.6%
pH 3.72
Total Acidity 5.3 g/L
Region Marlborough
Fermentation Vessels Open-top fermenters
Indigenous Yeast Yes
Oak Details 30% First Fill New Oak
First Fill New Oak30%
Oak Types French oak barriques
Production Details Principally Yarrum Vineyard fruit was hand-harvested, chilled overnight, sorted, mostly destemmed and partly whole-bunch fermented following a skin soak, with daily plunging. Individual clones matured separately in barrel for 11 months and were blended in February 2022; bottling followed in June, with the year not expressly stated.
Sources: greywacke.com ↗ · Compare this vintage
2020 Technical Specifications
Alcohol 13.5%
pH 3.68
Total Acidity 5.4 g/L
Region Marlborough
Fermentation Vessels Open-top fermenters
Indigenous Yeast Yes
Oak Details 30% First Fill New Oak
First Fill New Oak30%
Oak Types French oak barriques
Production Details Principally Yarrum Vineyard fruit was hand-harvested, chilled, sorted, mostly destemmed and partly whole-bunch fermented after a skin soak, with daily plunging. Clones matured separately in barrel for 11 months before blending in late February 2021. Bottling was in November, with the year not expressly stated.
Sources: greywacke.com ↗ · Compare this vintage
2019 Technical Specifications
Alcohol 13.5%
pH 3.7
Total Acidity 5.2 g/L
Region Marlborough
Fermentation Vessels Open-top fermenters
Indigenous Yeast Yes
Oak Details 30% First Fill New Oak
First Fill New Oak30%
Oak Types French oak barriques
Bottling Date November 2020
Production Details Hand-harvested, overnight-chilled fruit was sorted, mostly destemmed and partly whole-bunch fermented after a skin soak, with daily plunging. Clones matured separately in barrel for 11 months before blending in late February.
Sources: greywacke.com ↗ · Compare this vintage
2018 Technical Specifications
Alcohol 13.5%
pH 3.72
Total Acidity 5.5 g/L
Region Marlborough
Fermentation Vessels Open-top fermenters
Indigenous Yeast Yes
Oak Details 30% First Fill New Oak
First Fill New Oak30%
Oak Types French oak barriques
Bottling Date February 2020
Production Details Hand-harvested fruit was chilled and sorted, mostly destemmed and partly whole-bunch fermented after a skin soak, with daily plunging. Individual clones matured separately in barrel for 16 months and were blended in August.
Sources: greywacke.com ↗ · Compare this vintage
2017 Technical Specifications
Alcohol 13.5%
pH 3.64
Total Acidity 5.4 g/L
Region Marlborough
Fermentation Vessels Open-top fermenters
Indigenous Yeast Yes
Oak Details 30% First Fill New Oak
First Fill New Oak30%
Oak Types French oak barriques
Bottling Date November 2018
Production Details Hand-harvested fruit was chilled, sorted, mostly destemmed and partly whole-bunch fermented following a skin soak, with daily plunging. Individual clones matured separately in barrel for 16 months before blending in August.
Sources: greywacke.com ↗ · Compare this vintage
2016 Technical Specifications
Alcohol 13.5%
pH 3.63
Total Acidity 5.5 g/L
Region Marlborough
Fermentation Vessels Open-top fermenters
Indigenous Yeast Yes
Oak Details 30% First Fill New Oak
First Fill New Oak30%
Oak Types French oak barriques
Bottling Date November 2017
Production Details Hand-harvested fruit was chilled, sorted, mostly destemmed and partly whole-bunch fermented after a skin soak, with daily plunging. Individual clones matured separately in barrel for 18 months before blending in September.
Sources: greywacke.com ↗ · Compare this vintage
2015 Technical Specifications
Alcohol 13.5%
pH 3.65
Total Acidity 5.7 g/L
Region Marlborough
Fermentation Vessels Open-top fermenters
Indigenous Yeast Yes
Oak Details 40% First Fill New Oak
First Fill New Oak40%
Oak Types French oak barriques
Bottling Date March 2017
Fining Agents Egg white
Production Details Hand-harvested fruit was chilled, sorted, mostly destemmed and partly whole-bunch fermented after a skin soak, with daily plunging. Individual clones matured separately in barrel for 18 months before blending in December.
Sources: greywacke.com ↗ · Compare this vintage
2014 Technical Specifications
Alcohol 14.0%
pH 3.75
Total Acidity 5.2 g/L
Region Marlborough
Fermentation Vessels Open-top fermenters
Indigenous Yeast Yes
Oak Details 40% First Fill New Oak
First Fill New Oak40%
Oak Types French oak barriques
Bottling Date November 2015
Fining Agents Egg white
Production Details Hand-harvested fruit was chilled, sorted, mostly destemmed and partly whole-bunch fermented after a skin soak, with daily plunging. Individual clones matured separately in barrel for 16 months before blending in August.
Sources: greywacke.com ↗ · Compare this vintage
2013 Technical Specifications
Alcohol 14.0%
pH 3.68
Total Acidity 5.4 g/L
Region Marlborough
Fermentation Vessels Open-top fermenters
Indigenous Yeast Yes
Oak Details 40% First Fill New Oak
First Fill New Oak40%
Oak Types French oak barriques
Bottling Date November 2014
Production Details Hand-harvested fruit was chilled, sorted, mostly destemmed and partly whole-bunch fermented after a skin soak, with daily plunging. Individual clones matured separately in barrel for 16 months before blending in September.
Sources: greywacke.com ↗ · Compare this vintage
2012 Technical Specifications
Alcohol 14.0%
pH 3.65
Total Acidity 5.6 g/L
Region Marlborough
Fermentation Vessels Open-top fermenters
Indigenous Yeast Yes
Oak Details 40% First Fill New Oak
First Fill New Oak40%
Oak Types French oak barriques
Bottling Date October (year not stated)
Fining Agents Egg white
Production Details Hand-harvested fruit was chilled, sorted, mostly destemmed and partly whole-bunch fermented after a skin soak, with daily hand plunging. Individual clones matured separately in barrel for 16 months before blending in August.
Sources: greywacke.com ↗ · Compare this vintage
2011 Technical Specifications
Alcohol 14.0%
pH 3.55
Total Acidity 5.7 g/L
Region Marlborough
Fermentation Vessels Open-top fermenters
Indigenous Yeast Yes
Oak Details 45% First Fill New Oak
First Fill New Oak45%
Oak Types French oak barriques
Bottling Date October (year not stated)
Fining Agents Egg white
Production Details Hand-harvested fruit was chilled, sorted, mostly destemmed and partly whole-bunch fermented after a skin soak, with daily hand plunging. Individual clones matured separately in barrel for 15 months before blending in July.
Sources: greywacke.com ↗ · Compare this vintage
2010 Technical Specifications
Alcohol 14.0%
pH 3.65
Total Acidity 5.6 g/L
Region Marlborough
Fermentation Vessels Open-top fermenters
Indigenous Yeast Yes
Oak Details 45% First Fill New Oak
First Fill New Oak45%
Oak Types French oak barriques
Bottling Date Early November (year not stated)
Fining Agents Egg white
Production Details Hand-harvested fruit was chilled, sorted, mostly destemmed and partly whole-bunch fermented after a skin soak, with daily hand plunging. Individual clones matured separately in barrel for 15 months before blending in July.
Sources: greywacke.com ↗ · Compare this vintage
2009 Technical Specifications
Alcohol 14.0%
pH 3.66
Total Acidity 5.5 g/L
Region Marlborough
Soil Wind-blown loess comprising clay-loams with varying degrees of gravel content
Sites Southern Valleys fruit, principally from Yarrum Vineyard on the Brancott/Ben Morven ridge
Grape Clone Predominantly Dijon 115, 777 and 667, with smaller parcels of UCD5 and AM10/5
Fermentation Vessels Open-top fermenters
Indigenous Yeast Yes
Oak Details 45% First Fill New Oak
First Fill New Oak45%
Oak Types French oak barriques
Bottling Date Mid-November (year not stated)
Fining Agents Egg white
Production Details Hillside vineyards were trained to two-cane VSP at 3,788 vines/ha. Hand-harvested fruit was chilled, sorted, mostly destemmed and partly whole-bunch fermented after a skin soak, with daily hand plunging. Individual clones matured separately in barrel for 14 months before blending in May.
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