2024 Greywacke Pinot Gris 750ml

Overview

A fragrant, generous and richly textured Marlborough Pinot Gris, combining ripe stone fruit, floral and confectionery aromatics with a distinctive mineral drive. The palate carries succulent white nectarine through to a long off-dry finish, while indigenous fermentation and extended lees ageing in seasoned French oak contribute additional texture and complexity.

Vineyard

The fruit was sourced from three Marlborough vineyards: River Block and Restaurant Block on the central Wairau Plains, and Falveys vineyard in the upper Omaka Valley. The Wairau sites are planted on young alluvial soils with high proportions of greywacke river stones, while Falveys is situated on gravelly clay-loam soils. All vines are trained on a two-cane VSP trellis.

Winemaking

Hand-picking commenced at Restaurant Block on 15 March and concluded at Falveys on 4 April. The fruit was harvested at high ripeness levels and whole-bunch pressed using low-maceration press cycles. After cold settling, most of the juice underwent indigenous yeast fermentation in old French oak barriques, with the balance fermented in stainless steel using cultured yeast.

Fermentation was stopped after transfer to stainless steel, retaining 9.2 g/L residual sugar. Following blending, the wine returned to old barrels and remained on yeast lees for a further six months. It was bottled on 28 January 2025.

Producer Tasting Notes

“Imagine the ultimate upside-down cake, with aromas of peaches and cream, vanilla pod and a sprinkling of demerara sugar. A richly scented bouquet with notes of Turkish delight and creaming soda adding further complexity. The lively palate is anchored by white nectarine, with succulent stone fruit flavours and a seam of minerality providing drive to the long, off-dry finish. Fragrant, generous and undoubtedly moreish.” — Greywacke

Critic Reviews

95/100 — Jane Skilton
“This is a restrained, detailed style of pinot gris with plenty of ripe stone fruit but also some subtle biscuit and baking spice that helps to create a more complex, aromatic wine. A touch of sweetness fleshes out the palate whilst the finish is long and savoury. Looks a touch unresolved right now but with a little time in bottle will be delicious.”
Tasted 14 October 2025

93/100 — Shanteh Wale, Halliday Wine Companion
“A flinty number with struck stone at the forefront. Poire William pear, grappa and pickled ginger. There is character and a strong sense of palate value here, with swirls of candied lemon, pomelo and pith. Some earthy oyster mushroom and white pepper. Plenty to ponder on. Some tactile skin tension adds further interest. A great wine for Thai and herby, salty dishes.”
Tasted 20 March 2026

93/100 — Cameron Douglas MS
“Subtle spice and wild flowers, ripe green pears, quince and apple then a stony soil idea. An off-dry expression with core textures and flavours of white pepper spice and apple, there’s a luscious cream texture, gently warming alcohol and core flavours of pomaceous fruits. Delicious and ready to drink from day of purchase through 2029.”
Tasted November 2025

Producer

Greywacke is a Marlborough producer owned by winemaker and photographer Kevin Judd, who rose to prominence during his previous career as winemaker at Cloudy Bay. Named after the greywacke stones prevalent in the region’s vineyards, Greywacke sources fruit from selected sites across Marlborough, with an important connection to vineyards owned by the Sutherland family. The wines are made at Dog Point Winery in the lower Brancott Valley.

Specifications

• Vintage: 2024
• Producer: Greywacke
• Grape Variety: Pinot Gris
• Region: Marlborough, New Zealand
• Vineyards: River Block, Restaurant Block and Falveys
• Harvest: Hand-picked
• Fermentation: Predominantly indigenous yeast fermentation in old French oak barriques, with the balance fermented in stainless steel using cultured yeast
• Maturation: Six months on yeast lees in old barrels after blending
• Residual Sugar: 9.2 g/L
• Alcohol: 14.1%
• pH: 3.33
• Acidity: 5.4 g/L
• Bottled: 28 January 2025
• Drinking Window: 2025–2030