The Greywacke Wild Ferment Sauvignon Blanc Archive Release 2016 is a rare glimpse into the evolution of one of Marlborough’s most distinctive wines. Crafted by Kevin Judd—renowned founding winemaker of Cloudy Bay and the creative force behind Greywacke—this cuvée has always pushed Sauvignon Blanc beyond the region’s classic citrus‑driven style. First released in 2009, the “Wild Sauvignon” is fermented entirely with indigenous yeasts in old French oak barriques, a slow and unpredictable process that builds texture, savoury complexity, and remarkable age‑worthiness. The 2016 Archive Release shows just how beautifully this alternative expression matures with time in bottle.

Now, nearly a decade on, the wine has developed a rich, layered bouquet that moves well beyond primary fruit. Aromas of shortbread, quince, apricot, and lemon zest mingle with honeysuckle, vanilla bean, and tarragon‑like herbs, while a faint whiff of wood smoke adds intrigue. On the palate, it is succulent and intricate, with ripe stone fruit and citrus notes interlaced with ginger, Asian spice, and a savoury flintiness. The texture is generous and mouth‑filling, yet the finish remains crisp, long, and dry, leaving a lingering impression of both fruit purity and savoury depth.

This Archive Release is a testament to Greywacke’s philosophy: that Marlborough Sauvignon Blanc can be more than exuberant aromatics—it can be complex, textural, and cellar‑worthy. For collectors and adventurous drinkers alike, the 2016 Wild Ferment is a chance to experience Sauvignon Blanc at its most expressive and unconventional.