Greywacke Wild Sauvignon Blanc

Marlborough, New Zealand

Kevin Judd's wild-fermented Sauvignon Blanc — fermented in aged French oak barriques and large format barrels with wild yeast. Full malolactic fermentation creates the creamy, complex texture that distinguishes this from conventional Marlborough SB. Dried herbs, wet stone, lanolin, preserved lemon, and white peach with extraordinary texture and length. Ages 5-8 years confidently. One of New Zealand's most complex white wines.

Pairing intelligence

• main: Greywacke Wild's complex Marlborough SB bridges the steamed greenshell mussels; a wild-ferment wine for the island's shellfish
• casual: Greywacke Wild's textured character bridges the whitebait fritter; a complex Marlborough white for New Zealand's most beloved seasonal delicacy
• main: Greywacke Wild in the clam broth creates a direct flavour loop; a wild-fermented Marlborough SB for a steamed shellfish tradition
• casual: Greywacke Wild's aromatic complexity bridges the tomato and mozzarella; a wild-ferment SB for a simple fresh summer salad
• fish course: Greywacke Wild's barrel-ferment complexity bridges the sole; a textured Marlborough SB for a delicate flatfish preparation
• cheese: Greywacke Wild's textured Sauvignon bridges the aged goat cheese; the wild ferment adds a complexity the fresh chèvre can carry
• starter: The wild-fermented complexity and creamy texture of Greywacke Wild SB provides the textural bridge that conventional Marlborough SB cannot — the lees richness mirrors the cauliflower purée while the inherent SB acidity cuts through the scallop's sweetness.