根據香港法律，不得在業務過程中，向未成年人售賣或供應令人醺醉的酒類。貴客在購買酒類產品時，必須确定已年滿法定年齡。 Under the law of Hong Kong, intoxicating liquor must not be sold or supplied to a minor in the course of business. Customers must be at the legal age for any alcohol purchase.
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Amazing value
AK's Choice
From Kevin Judd (the winemaker who gave the world Cloudy Bay) there is some serious pedigree here.
Greywacke is the project from acclaimed winemaker Kevin Judd who was one of the main forces behind the ascendancy of Cloudy Bay and New Zealand Sauvignon Blanc as a whole! This texturally rich wine is fermented and aged in barrique, offering an intriguing alternative to the more typical stainless steel fermented style of Marlborough Savy. The wine was slowly fermented with indigenous yeast, and the lees were occasionally stirred to further enrich the texture. About half of the barrels underwent malolactic fermentation, and the wine was transferred to tank on the fine lees where it aged for an additional five months before bottling.
"Imagine a summer fruit salad of paw paw, honeydew melon and ripe, golden quinces – drizzled with citrus flower water and a squeeze of orange skin oil. A delicious floral fragrance and juicy tropical fruit, infused with a fennel-like herbal thread and a faint whiff of wood smoke. Fermented entirely with naturally occurring yeast, this is an alternative style of sauvignon blanc that is both intricate and textural, with a rich, succulent palate finishing crisp and long with a flinty dryness." Kevin Judd, Winemaker
Fermented in old oak using wild yeasts. Textural sauvignon blanc with red capsicum, gooseberry, nectarine together with savoury ginger, toasted nut and struck flint flavours. Great power and purity."95/100, Bob Campbell, The Real Review
If you want to be wild and do it with Sauvignon, I can't think of a better place to start. This cuvée undertakes a long, slow, indigenous fermentation in barrel and the result is a really smart, textural style. This is not a shy wine: it's funky with top notes of vivacious violets and a savory undertow of oatmeal. As much as two-thirds of this wine undergoes the malolactic conversion, so there's a
The Cellarmaster Wines score is given out of 100 and this can be seen in our badges throughout the site. This is our independant rating.
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Andrew Kemeny has been in the wine business for over 30 years and is the Cellarmaster of Cellarmaster Wines.
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If a wine has won any competitions or awards, or has recieved positive reviews from sommeliers, wine connoisseurs or publications, then these will be listed under Critic Awards tab on the product page.
