To many in the wine business Kevin Judd is Mr Cloudy Bay.  Together with founding partner David Hohnen (of the Margaret River) he established Cloudy Bay and voila the New Zealand wine industry was born.  Now in his 25th year in Marlborough, he is the last to jump ship since Cloudy Bay became a part of the French company LVMH (Moet Hennessy).
Kevin was always the quiet creative type, his photograph of the hills behind Cloudy Bay winery became one of the must have labels in the wine world.   In 1993, he struck upon the name Greywacke (the name of the local soil) and registered it thinking that he might one day want to produce a wine of his own.
Fruit for Greywacke is sourced from the small Judd family vineyard in Rapaura and from his old cohort, Ian Sutherland's plots in the Wairau Plains.
The wine is made by Kevin at Sutherland's Dog Point winery.    But how do you follow such an Sauvignon Blanc?  Apart from the vineyards which are known to be some of the best in the business (as only a veterin of 25 years fruit handling in Marlborough would know) Kevin has also adopted the on-trend ‘non-interventionist’ techniques using  spontaneous wild yeast fermentation and ageing for a spell French oak barriques.  All the various batches were left on the lees and kept separate until this July, at which time the final blend was assembled.
The Greywacke Sauvignon is a beauty, dry crisp and nettley, to drink as an aperitif or with fishy starters.