2025 Technical Specifications
Alcohol 12.8%
Residual Sugar 130 g/L
pH 3.66
Total Acidity 7.1 g/L
Calories (estimated) 185 kcal / glass
150ml glass185 kcal
750ml bottle925 kcal
Grape Varieties Pinot Gris
Region Marlborough
Soil Gravelly clay-loam soils
Harvest Dates 3 June 2025
Brix at Harvest 35.0°
Sites Falveys Vineyard, Omaka Valley
Grape Clone GM2-15
Vine Age 22
Fermentation Vessels Old French oak barriques for 25% of the juice; stainless steel for the balance
Pressing Method Whole-Bunch Pressed Using A Very Long, Low-Maceration Press Cycle
Indigenous Yeast Yes
Botrytis Affected Yes
Oak Types French oak
Used Oak Only Yes
Bottling Date January 2026
Production Details Spur-pruned vines were trained on a vertical trellis. The juice was cold-settled before fermentation; 25% fermented with indigenous yeast in old French oak barriques and the balance in stainless steel with cultured yeast. Fermentation was stopped at the end of July. The entire wine was then filled into old French oak barriques and kept on yeast lees for a further four months before bottling in January 2026.
Tasting Notes Cinnamon, nutmeg, satsuma mandarin peel, stem ginger, baklava, sun-dried fig, apricot, honey, citrus
Sources: greywacke.com ↗ · Compare this vintage
2023 Technical Specifications
Alcohol 13.5%
Residual Sugar 92 g/L
pH 3.7
Total Acidity 7.8 g/L
Calories (estimated) 165 kcal / glass
150ml glass165 kcal
750ml bottle825 kcal
Grape Varieties Pinot Gris
Region Marlborough
Soil Young alluvial soils with high proportions of greywacke river stones
Harvest Dates 15 May 2023
Brix at Harvest 33.5°
Sites Restaurant Block near Renwick, central Wairau Plains
Grape Clone Lincoln Berrysmith
Vine Age 27
Fermentation Vessels Old French oak barriques for 25% of the juice; stainless steel for the balance
Pressing Method Whole-Bunch Pressed Using A Very Long, Low-Maceration Press Cycle
Indigenous Yeast Yes
Botrytis Affected Yes
Oak Types French oak
Used Oak Only Yes
Bottling Date January 2024
Production Details The vines were trained on a two-cane VSP trellis. The juice was cold-settled; 25% fermented with indigenous yeast in old French oak barriques and the balance in stainless steel with cultured yeast. Fermentation was stopped at the end of July. The entire wine was then filled into old French oak barriques and kept on yeast lees for a further four months before bottling in January 2024.
Tasting Notes Cardamom, crème brûlée, honeyed biscotti, poached quince, praline, dark-orange marmalade
Sources: greywacke.com ↗ · Compare this vintage
2018 Technical Specifications
Alcohol 12.0%
Residual Sugar 130 g/L
pH 3.7
Total Acidity 8.8 g/L
Calories (estimated) 175 kcal / glass
150ml glass175 kcal
750ml bottle875 kcal
Grape Varieties Pinot Gris
Region Marlborough
Soil Gravelly clay-loam at wrekin terrace; young alluvial soils with high proportions of greywacke river stones near renwick
Harvest Dates 18 April 2018
Brix at Harvest 33.5°
Sites Wrekin Terrace Vineyard, Brancott Valley (majority), plus a smaller parcel grown near Renwick
Grape Clone Mission (majority) and Berrysmith (smaller parcel)
Fermentation Vessels Old French oak barriques for 50% of the juice; stainless steel for the balance
Pressing Method Whole-Bunch Pressed Using A Very Long, Low-Maceration Press Cycle
Indigenous Yeast Yes
Botrytis Affected Yes
Oak Types French oak
Used Oak Only Yes
Bottling Date July 2019
Production Details Both approximately 20-year-old vineyards were trained to two-cane VSP. The whole-bunch-pressed juice was cold-settled; half fermented with indigenous yeast in old French oak barriques and half in stainless steel with cultured yeast. Fermentations had stopped by September. The wine was blended in October and remained on yeast lees for a further nine months before bottling in July 2019.
Tasting Notes Roasted apricot, cumquat marmalade, toasted brioche, white-chocolate nougat, dried fruit, dates, wildflower honey
Sources: greywacke.com ↗ · Compare this vintage
2015 Technical Specifications
Alcohol 13.8%
Residual Sugar 105 g/L
pH 3.6
Total Acidity 6.6 g/L
Calories (estimated) 175 kcal / glass
150ml glass175 kcal
750ml bottle875 kcal
Grape Varieties Pinot Gris
Region Marlborough
Soil Young alluvial soils with high proportions of greywacke river stones
Harvest Dates 8 June 2015
Brix at Harvest 33.0°
Sites Vineyard surrounding Greywacke HQ near Renwick
Grape Clone Berry-Smith
Vine Age 18
Fermentation Vessels Old barrels
Pressing Method Whole-Bunch Pressed Using Very Long, Low-Maceration Press Cycles
Indigenous Yeast Yes
Botrytis Affected Yes
Used Oak Only Yes
Bottling Date July 2016
Production Details The vines were trained on a two-cane VSP trellis. The whole-bunch-pressed juices were cold-settled and racked to old barrels; 40% of the barrels were inoculated with cultured yeast and 60% fermented spontaneously with indigenous yeast. Fermentation was stopped in September. The wine then remained in barrel on yeast lees for a further nine months before bottling in July 2016.
Tasting Notes Dark-orange marmalade, tarte tatin, honey crème brûlée, lapsang souchong, poached quince, dried fruit
Sources: greywacke.com ↗ · Compare this vintage
2013 Technical Specifications
Alcohol 12.5%
Residual Sugar 110 g/L
pH 3.65
Total Acidity 6.4 g/L
Calories (estimated) 170 kcal / glass
150ml glass170 kcal
750ml bottle850 kcal
Grape Varieties Pinot Gris
Region Marlborough
Soil Young alluvial soils with high proportions of greywacke river stones
Harvest Dates 10 May 2013 and 5 June 2013
Sites Vineyard surrounding Greywacke HQ near Renwick
Grape Clone Berry-Smith
Vine Age 16
Fermentation Vessels Old barrels
Pressing Method Whole-Bunch Pressed Using Very Long, Low-Maceration Press Cycles
Indigenous Yeast Yes
Botrytis Affected Yes
Used Oak Only Yes
Production Details The two-cane-VSP vineyard was picked twice: the first lot on 10 May at 32 Brix and the second on 5 June at 34 Brix. The juices were cold-settled and racked to old barrels; half the barrels were inoculated with cultured yeast and half fermented spontaneously with indigenous yeast. Components were blended in July and returned to barrel to finish fermentation, which stopped in late October. Bottling occurred in December, but the source does not state the bottling year.
Tasting Notes Dates, sun-dried figs, Red Delicious apple, quince paste, rosehip syrup, Middle Eastern spices, liquored orange
Sources: greywacke.com ↗ · Compare this vintage
2011 Technical Specifications
Alcohol 14.0%
Residual Sugar 110 g/L
pH 3.55
Total Acidity 6.5 g/L
Calories (estimated) 180 kcal / glass
150ml glass180 kcal
750ml bottle900 kcal
Grape Varieties Pinot Gris
Region Marlborough
Soil Gravelly clay-loam soils typical of marlborough's southern valleys
Harvest Dates 23 April 2011 and 20 May 2011
Sites Wrekin Terrace Vineyard, Brancott Valley
Grape Clone Mission
Vine Age 14
Fermentation Vessels Old barrel for the first lot and stainless-steel tanks for the second lot; blended fermentation was primarily in old French oak barrels
Pressing Method Whole-Bunch Pressed Using Very Low-Maceration Press Cycles
Indigenous Yeast Yes
Botrytis Affected Yes
Oak Types French oak
Used Oak Only Yes
Fining Agents Light fining; agent not specified
Production Details The two-cane-VSP vineyard was harvested in two lots: 23 April at 25 Brix and 20 May at 43 Brix, with an approximately 36 Brix average reported for the harvest. The first lot was cold-settled and racked to an old barrel for indigenous-yeast fermentation. The second, botrytised lot was cold-settled with light fining and inoculated in stainless steel using cultured yeast. The batches were blended during fermentation, which occurred primarily in old French oak barrels. Fermentation was stopped in August, followed by a further three months on light yeast lees in barriques. Bottling occurred in December, but the source does not state the bottling year.
Tasting Notes Spicy baked pear, cumquat marmalade, persimmon, Middle Eastern spices, gingerbread, quince paste, orange zest
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