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This wine shows an array of fruit characters, ranging from citrus through to tropical notes. This is complemented by some secondary characters from the natural yeast ferments and also some barrel aging. The palate has an elegant structure with a creamy, textural mid-palate and a long finish.

The aroma is very floral and complex offering ripe pear, dried herbs and flint. There is excellent fruit weight and texture on the palate, where the full ripe pear flavours lead to a fresh, spicy and long finish. Our Pinot Gris is made from fruit grown on our Tiger and Sinclair vineyards in the Parkburn area of Cromwell. All the grapes are hand harvested and fermented in small lots in stainless steel tanks helping to retain fruit purity and finesse. The wine is full, dry and textural, it displays excellent fruit structure, intensity and mineral length.

This vintage Riesling was harvested from the Central Otago wine region. It has an alcohol level of 8.4% and the colour of this medium-sweet white wine is a glittering pale white gold. Primary fruit aromas of nectarine, apricot, honey-crisp apple, citrus, spring blossoms and plum flow off the nose, with underpinned fragrances of honeycomb, ginger and clove. The palate features flavours of apple, pear and mineral nuances, with a touch of honey that fills the mouth and leaves a fresh taste. The mid-palate is filled with notes of tangerine and lime. The balanced sweetness and fine acidity are brought to fruition by a long and cleansing finish. This wine is best served at 43°F. Here are a few food suggestions: honey-roasted pork with braised vegetables, stir-fried shrimp with bacon, fried semolina dumplings with apricots, and snapper with charred tomatillos.

An exotic Middle-Eastern mélange of poached quinces, sticky dates and tree-ripened figs, laced with vanilla bean, cardamom and hints of black licorice. This is a ripe, opulent expression of the pinot gris grape in a voluptuous off-dry style that has considerable concentration and a long, luscious finish. The three clones were hand-picked separately at high ripeness levels and whole-bunch pressed using very low maceration press cycles. The resulting juice was cold settled, then racked to fermentation vessels. Most of the juice went through a natural indigenous yeast fermentation in old French oak barriques and the balance was fermented in stainless steel tanks using cultured yeast. Towards the end of fermentation all the wine was transferred to stainless steel tanks where the fermentations were stopped, retaining 10 g/l residual sugar. The wine then spent a year on yeast lees (seven months in old barrels and the remaining time in stainless steel tanks) prior to blending and bottling. Kevin Judd is one of Marlboroughs pioneer winemakers whose career is intrinsically linked with the global profile of New Zealand wine. Kevin was born in England and grew up in Australia, where he studied winemaking at Roseworthy College and first made wine at Reynella in South Australia. He moved to New Zealand in 1983 and joined Selaks Wines. Subsequently, he became the founding winemaker at Cloudy Bay, a pivotal role during which he directed the companys first 25 vintages. In 2009 he established his own label, Greywacke, named after New Zealands prolific bedrock. The Name: New Zealand does not have a designated national rock, but if one was ever chosen it would have to be greywacke (pron: grey-wacky). This drab grey stone is found everywhere in New Zealand on the mountains, in the rivers, on the beaches. It consists of layers of hard, muddy grey sandstone alternating with thinner layers of darker mudstone (argillite). Technically the term greywacke refers to the sandstone (wacke is a German name for a type of sandstone), but it is also used as a general term for the entire rock.

Good things grow in unyielding places. Places like the Awatere Valley. For all its raw beauty, it is home to unforgiving soils, cool winds and some of the driest conditions in the country.Layers of citrus peel & tropical fruits upfront, evolve to show blackcurrants, elderflower & dried herbs. The palate is concentrated, textural & tight with good mid palate weight. The wine is pulled through a long finish with a focused acid line & a salivating saline minerality.

Complex and enticing grapefruit, citrus and white peach characters are complemented by struck-flint, spice and vanilla. In the glass the wine is loaded with texture. Stone fruit and citrus are underpinned by a flinty mineral flavour and toasty complexity. The Bouldevines Vineyard is located at the entrance to the Omaka Valley, inland from the coast. This vineyard sits in the Southern Valleys, with soils that are stony, alluvial, and free draining. The inland location is cooler, allowing the Chardonnay grapes to achieve optimum ripeness and expressive fruit flavour, while retaining vibrant acidity.