winery

Greywacke

Marlborough, New Zealand

Philosophy

Non-interventionist minimal handling defines Greywacke. Indigenous yeast fermentation—sometimes wild, often blended with cultured—brings savour, texture, and personality to wines that express Marlborough's cool-climate terroir. Kevin Judd crafts with restraint: stainless steel for the classic Sauvignon, old oak and spontaneous fermentation for Wild Sauvignon, 100% wild yeast for Chardonnay and Pinot Noir.

Reputation

Established in 2009 by Kevin Judd, Cloudy Bay's founding winemaker of 25 vintages, Greywacke represents a deliberate return to handcraft. Named for the ubiquitous greywacke sandstone scattered through Marlborough's alluvial soils and river beds, the label honours place and expresses terroir through minimal intervention.

AllocationGreywacke is not a traditional estate: Kevin Judd sources ~75% of fruit from Sutherland family vineyards (Dog Point owners), remainder from handful of long-term grower partnerships 'on a handshake.' Wines made at Dog Point Winery, not own facility. Brand name registered 1993 while at Cloudy Bay; label launched 2009. SWNZ certification confirmed as Category 2 (sales >200,000 litres/year); most vineyards in conversion to organic (BioGro-NZ pathway), not yet fully certified organic. Wild Sauvignon is flagship/cult wine. Production volume ~200,000 bottles annually (per SWNZ classification threshold). Total Beverage Solution acquired Greywacke from Old Bridge Cellars distribution in October 2025. UK distribution via Liberty Wines confirmed as of February 2026. No confirmed Japan-specific importer found in search results; wines distributed globally via own direct channels (winenz.com) and multiple markets. Family succession: Kevin and Kimberley Judd; Alex Judd (son) joined winemaking team 2019; Richelle Tyney manages winemaking programme since 2021. No vineyard acreage figure disclosed; does not own vineyards.

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