Greywacke was created in 2009 by Kevin Judd, chief winemaker at Cloudy Bay from its inception for 25 years and instrumental in the international recognition which Marlborough Sauvignon Blanc enjoys now. The name 'Greywacke' was adopted by Kevin for his first Marlborough vineyard located in Rapaura in recognition of the high prevalence of rounded greywacke river stones in the soils of the vineyard, a sedimentary rock which is widely found in Marlborough. Kevin Judd is also New Zealand's finest wine photographer and has recently published a book 'The Landscape of New Zealand Wine'.

Marlborough is New Zealand’s most prominent and internationally recognised wine region, accounting for around two-thirds of the country’s total wine production. Located at the northeastern tip of the South Island, Marlborough has built a global reputation, particularly for its vibrant and intensely aromatic Sauvignon Blanc.

The region benefits from a cool maritime climate, with long sunshine hours, warm days, and cool nights. This significant diurnal temperature variation helps preserve acidity and enhance aromatic development in the grapes. Low rainfall during the growing season and free-draining alluvial soils contribute to healthy, concentrated fruit and reliable ripening conditions.

Marlborough is divided into several key sub-regions, including the Wairau Valley, known for its classic tropical-fruited Sauvignon Blanc; the Awatere Valley, which tends to produce more herbaceous, structured styles; and the Southern Valleys, which are slightly cooler and gaining recognition for Pinot Noir.

While Sauvignon Blanc dominates, other varieties are increasingly important. Pinot Noir is the leading red, used for both still and sparkling wines, offering bright red fruit and subtle earthiness. Chardonnay, Pinot Gris, and Riesling are also planted, producing fresh, expressive wines with excellent balance.

Marlborough’s clean, fruit-driven style and consistent quality have made it the cornerstone of New Zealand’s wine industry on the global stage.

Sauvignon Blanc is a highly aromatic white grape variety that originated in the Loire Valley of France, where it still thrives in appellations like Sancerre and Pouilly-Fumé. Its name is derived from the French words sauvage (wild) and blanc (white), reflecting its vigorous growth and bright, zesty character.

Viticulturally, Sauvignon Blanc is an early-ripening variety that prefers cooler climates, where it retains its hallmark acidity and intense aromatics. It is sensitive to terroir, with soil and climate having a strong influence on flavour expression. The grape is prone to high yields and requires careful canopy management to preserve fruit quality and aromatic intensity.

Today, Sauvignon Blanc is grown globally, with significant plantings in France, New Zealand, Chile, South Africa, the United States (notably California), and Australia. New Zealand’s Marlborough region has become especially renowned for producing vibrant, intensely aromatic examples.

Sauvignon Blanc is known for its crisp acidity and lively flavours, typically showcasing notes of gooseberry, green apple, lime, passion fruit, and fresh herbs. In cooler regions, it leans towards grassy and citrusy, while warmer climates bring out tropical fruit. Styles range from unoaked and fresh to barrel-aged and textural, and it’s also used in sweet wines, such as Sauternes when blended with Sémillon.