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Chardonnay

Greywacke - Chardonnay 2016

New Zealand
White wine from Marlborough · New Zealand
Price: £30.95
Case Rate: £29.42
Ex Tax: £25.79
Country:
Wine Region: Marlborough
Winery: Greywacke
Wine Maker: Kevin Judd
Grape: Chardonnay
Grape Percentage: 100%
Alcohol Percentage: 13.5%
Unit Quantity (ml): 750
Best To Drink: Drink Now -2020
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Rating 91+ pts  Wine Advocate/Robert Parker
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Country:
Wine Region: Marlborough
Winery: Greywacke
Wine Maker: Kevin Judd
Grape: Chardonnay
Grape Percentage: 100%
Alcohol Percentage: 13.5%
Unit Quantity (ml): 750
Best To Drink: Drink Now -2020

Wine tasting notes

A seductive combination of mandarin and pink grapefruit mingles with the more savoury aromas of roasted nuts, freshly baked almond cookies and a whiff of smoky minerality. The savouriness carries through onto a rich, textural palate, evidence of this wine’s low-intervention genesis. It displays concentration and power, a core of citrusy fruit and a crisp, persistent finish.

Expert reviews

Wine Advocate/Robert Parker (2013) - 91+ pts

Dec 2015 - Lisa Perrotti-Brown - The 2013 Chardonnay has an understated, very classy nose of white peaches, fresh apples and lemon curd with hints of honeysuckle, almonds and baker's yeast. Medium-bodied, the intensity of flavors - both citrusy and savory - does not disappoint with gorgeous ginger and nut layers and a lovely long finish.


Vinous/Antonio Galloni (2013) - 90 pts

may 2016 - (a 50/50 blend of the high-acid Mendoza clone and clone 95, from hard-harvested vines on clay soils in central Wairau up to 20 years old; 50% of the juice goes straight to barrel; fermented in barrels with wild yeasts): Bright medium yellow. Very ripe yellow fruits complicated by a sulfidey, leesy complexity and a hazelnutty nuance. Tactile, concentrated and strong, with a note of oak char adding another dimension without overwhelming the grapefruit and stone fruit flavors. At once structured and delicate. The Mendoza clone is high in acidity, notes Kevin Judd, and this wine always goes through malolactic fermentation.


JancisRobinson.com (2013) - 17.5 pts

Tasted Feb 2016 - Two-thirds low-yielding Mendoza clone, the rest clone 95. Fruit was sourced from the lower reaches of the Brancott Valley and Fairhall, grown in gravelly, clay-loam soils, the remainder coming from Rapaura, grown in young alluvial soils containing high proportions of New Zealand’s ubiquitous greywacke river stones. Vineyards hand-picked separately at high ripeness levels and whole-bunch pressed using very low maceration press cycles. The resulting juice was settled and racked to French oak barriques (20% new, medium toast). Half the wine was left on full solids. Spontaneous, warm and slow indigenous-yeast fermentation, full malo. 15 months in oak. TA 7 g/l, pH 3.39. Smoky and toasty on the nose but really tight and crisp on the palate - impressive freshness with such ripe fruit, deep and long. (JH)


Wine Spectator (2013) - 93 pts

Aromatic and expressive, with smooth cedar, toasted hazelnut, baked apple and poached pear notes, graced by accents of nutmeg, lemon meringue pie, fig and chamomile. The finish goes on and on, showing juicy accents. Drink now through 2030


James Suckling (2013) - 93 pts

A bold, swarthy and complex chardonnay that has impressive flinty appeal, ripe citrus and peachy stone fruits, chalky nuances here too, quiet minerally. The palate's bold, concentrated and has plenty of phenolic power driving rich lime and melon fruit flavors deep and long; very assertive, drink now.


Wine Enthusiast (2013) - 92 pts

This is a fairly big, weighty Chardonnay, but one whose alcohol levels are balanced by crisp acids. Aromas of smoke and toasted grains lead the way, followed by hints of whole wheat toast and lemon curd. The long, mouth-watering finish brings the citrus elements back to the fore. Drink now–2018.


Wine Front (2013) - 91 pts

There’s a touch of alcohol warmth but it’s otherwise classy. Struck match, green melon, lime and white peach notes surge through the palate, where sweet/toasty oak awaits on the finish. In a good place.


Michael Cooper (2013) - 5 stars

The 2013 vintage (5*) was hand-picked in 'low-yielding, mature vineyards', and barrel-fermented with indigenous yeasts. The fragrant, complex bouquet leads into a mouthfilling, sweet-fruited wine with rich, ripe, vibrant, peachy, citrusy flavours and finely integrated oak. A powerful young wine, it's already delicious, but likely to be at its best mid-2016+.

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