Greywacke Riesling

Greywacke (yes, it’s pronounced grey-wacky) is the family wine label of the Judds. You’ll find Greywacke HQ in Omaka, Marlborough producing world class Sauvignon Blanc, Chardonnay and Pinot Noir and other styles from organically farmed sites.

Head of the family is Kevin Judd – an absolute winemaking legend in his own right and pretty handy with a camera too! Kevin has pursued a parallel career as a photographer and has published several books including “The Landscape of New Zealand Wine”, “The Colour of Wine” and (our favourite) “Wine Dogs New Zealand”.

Born in England and raised in Aussie, Judd moved to NZ in 1983 and would later become the founding winemaker of Cloudy Bay and go on to produce the first 25 vintages.

“Keep it simple and hands-on” – that’s the Greywacke way of thinking. Trust us, the wines are anything but simple!

This is their 2022 release Riesling – and trust us when we say like pretty much every other Greywacke wine we’ve come across it’s oozing with class and style. It’s a drink now or cellar type wine, it’s a wine to woo the dinner party guests with, it’s a wine with wow factor!

95/100 (Bob Campbell MW, The Real Review)
“Vibrant, off-dry riesling with intense lime and oyster shell flavours. Sweet/sour interaction gives the wine an exquisite tension. I have little doubt that the wine will age well, although it is delicious now.”

92/100 (Stuart Knox, The Real Review)
“An off-dry style with a voluminous core of mango and apricot fruit.”

5 Stars (Michael Cooper)
“The 2022 vintage (5*) is a single-vineyard wine, grown at Fairhall. Hand-harvested, it was fermented in a 50/50 split of tanks and old French oak barriques, then blended and fully oak-aged for five months. Bright, light yellow/green, it is a full-bodied style of riesling, with concentrated, ripe, peachy flavours, showing excellent depth, delicacy and vigour, considerable complexity, gentle sweetness (19 grams/litre of residual sugar), balanced acidity, and a very harmonious, persistent finish. Already delicious, it should be at its best 2025+.”

Drink now to 2030.