2024 Greywacke Pinot Gris, Marlborough

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. Drink to 2029.

95 points Jane Skilton for The Real Review, October 2025

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. Drink to 2030.

93 points & Special Value Shanteh Wale for Halliday Wine Companion, April 2026

This has brine, stones and a touch of green bell peppers on the nose. It shows nerve with a touch of residual sugar. The wine is cohesive and balanced, though, with a pretty texture and concentration. Drink or hold.

92 points Jacobo García Andrade for James Suckling, March 2026

The Greywacke Pinot Gris from Marlborough is a textural, aromatic white crafted by Kevin Judd, one of New Zealand’s most celebrated winemakers and founding winemaker at Cloudy Bay. Since establishing Greywacke in 2009, Judd has become known for producing wines that combine fruit purity with layered complexity, and his Pinot Gris is no exception. Sourced from mature Marlborough vineyards, this wine is made in a style that balances vibrant aromatics with richness and savoury depth, reflecting both the region’s sunshine and its cool-climate freshness.

The name Greywacke refers to the hard, grey sandstone common in Marlborough soils, and this mineral influence comes through clearly in the wine. Fermented partly with wild yeasts and matured on lees, the Pinot Gris has a subtle Alsatian inspiration, showing both perfume and texture while staying true to its New Zealand roots.

In the glass it is pale gold with coppery tinges, a nod to the grape’s naturally pink skins. The bouquet is fragrant and expressive, with ripe pear, quince and stone fruits layered with honeysuckle, ginger and baking spice. The palate is medium-bodied and off-dry, with juicy orchard and tropical fruit flavours balanced by fresh acidity and a fine mineral thread. Lees ageing brings a silky, rounded mouthfeel, while a savoury, slightly spicy finish adds intrigue.

Food pairings highlight its aromatic and textural style: pork belly with apple, Thai green curry, roast duck with orange, or vegetarian dishes such as pumpkin and sage risotto. It also pairs beautifully with washed-rind cheeses. While vibrant and delicious in its youth, it has 5 to 7 years of cellaring potential, gaining more honeyed, nutty complexity with time.