Druerne til Greywacke-vinene stammer fra Wairau og Southern Plains, som er to af Marlborough-distriktets bedste underområder. Her har Kevin Judd tegnet langtidskontrakter med en lille håndfuld af de bedste vindyrkere, som fremstiller druer i præcis den stil og kvalitet, som han søger. For Kevin Judd er det afgørende, at druerne er så aromatiske som overhovedet muligt, og at de har en syngende frisk syre til at afbalancere frugten. Druerne til Greywacke Pinot Noir er håndhøstet på Yarrum-marken i Southern Valleys. Kevin Judd går videnskabeligt til værks, og han anvender således fem forskellige Pinot Noir-kloner, som han høster og vinificerer separat. Vinen gæres på vildgæren og lagres på franske egetræsfade, heraf ca. 35% nye. Vinen har en indtagende bouquet af søde kirsebær og rose. Den silkeagtige, raffinerede bærsmag giver mindelser om god Bourgogne.
+ læs mere
Kevin Judd was the founding winemaker at Cloudy Bay and directed the company's first 25 vintages until establishing his own label in 2009. The grapes for this wine were grown in Marlborough's Pinot Noir sweet spot - the clay-loam- gravel soils of the yarrum vineyard on the Brancott/Ben Morven Ridge in Marlborough's Southern valleys. Judd makes his wine at Dog Point winery, owned by colleagues James Healy and Ivan Sutherland, also ex-employees of Cloudy Bay. This wine is the product of a fine vintage, sensitive viticulture and stellar winemaking.
A bright, crunchy and slightly earthy pinot that comes from the Southern Valleys of Marlborough. This has a spiced-red-cherry and smoky edge as well as raspberries and red plums. The palate's very composed and settled, and the 20% whole bunch use is evident but really nicely worked into the wine. The tannins are assertive yet smooth thanks to clay soils; they frame red-cherry fruit and engender a succulent texture. Drink now and for 5+ years.
A fragrant Pinot Noir with floral, violet, black cherry, a hint of wood smoke and spicy oak flavours. A supple, elegant and seamless wine in an accessible style, but with medium-term ageing potential. A wine with power that's delivered with subtlety.
All fruit was grown in Marlborough's Southern Valleys and principally sourced from the Yarrum Vineyard situated on the Brancott / Ben Morven ridge: wind-blown loess soils comprising clay-loams with differing degrees of gravel content. The various source blocks are cultivated to a mixture of Pinot Noir clones, predominantly the Dijon clones 115, 777 and 667, with smaller parcels of UCD5 and AM 10/5. The vineyards are primarily hillside plantings. Most of the fruit was destemmed into open-top fermenters, the majority of fermentations with partial whole-bunch inclusion. The fruit was allowed to soak on skins prior to the onset of indigenous yeast fermentation, then plunged daily. After fermentation the wine was pressed, racked and filled to French oak barriques (40% new). pH 3.68, TA 5.4 g/l. Deepish crimson. Fragrant, slightly floral aroma - as much dark fruit as red. More savoury and burgundian than the Marlborough norm, which I often find smells of very sweet red fruit, and less obviously oaky than many from Central Otago. Youthful, chalky tannins. Drink 2015-2020 .
Pale to medium ruby-purple in Color, the 2013 Pinot Noir has a beautifully fragrant nose of crushed cherries and cranberries with lavender, violet and dried leaves suggestions. Medium-bodied, the palate offers great concentration with tons of red berry and baking spice flavors supported by finely grained tannins and finishing long with a herbal lift.
The 2013 vintage was a solid one for Pinot Noir in just about every corner of New Zealand. This is medium-bodied and slightly creamy-textured, with dark notes of cola, mocha and plum, spiced up by hints of cinnamon and clove. The lengthy finish is supple and velvety. Drink now-2025.
Focused, supple and bright, with juicy berry, cherry and pomegranate flavors and details of cedar and hibiscus. Nutmeg and herb flavors gain momentum on the finish, where the velvety tannins become more apparent. Drink now through 2030. -MW
Kevin Judd der gennem 25 år var Founding Winemaker hos Cloudy Bay, startede i 2009 sit eget soloprojekt – det skulle vise sig at blive en sand anmelderfavorit