When winemaker Kevin Judd was still head honcho of winemaking at Cloudy Bay, he decided to register the name Greywacke, just in case. 

It turned out to be a foresighted thing to do and the brand has now taken off with his wide and rich experience translating into some of Marlborough's highest quality wines, both white and red - and sweet, as in this half bottle of deliciousness. This luscious Pinot Gris has lots of tasty botrytis, which adds a honeyed texture and rich layers of flavour. Think liquid marmalade and you're on the right track.

Looking for a treat? Here it is... with cheese or your favourite pud'.

Che Sara and Cabernet Sauvignon with French brandies. Deep in colour and rich in fruit aromas. Delicious sweet berry flavours with a dry brandy finish.

Made from riesling hand-picked from the same vines multiple times in late autumn, choosing only the most beautifully noble botrytic fruit on each occasion. Further hand selection was done in the winery retaining only the best berries. These were gently pressed and a small amount of very rich juice at 45 brix was obtained. It was allowed to settle and the clarified portion was then fermented over many months at low temperatures in order to help retain its special aromas and flavours. The juice was so concentrated that when the fermentation stopped it still had a rich, natural sweetness. It was made in the style of an Alsatian Selection de Grains Nobles or a German Trockenbeerenausl?sen.

The wine is a bright lemon-gold colour. The abundant aromas and flavours evoke impressions of ripe cantaloupe melon, mango, pineapple, lychees, and manuka honey. On the palate, the wine is rich and unctuous. Underneath this, however, there is a streak of minerality and fine acidity that keep it fresh, lively and refined, drawing out its lingering after flavours.

Source - Pegasus Bay

Dr John Forrest is a Riesling lover and that shines through in this deliciously honeyed lime zest and green apple tasting sweet wine. This luscious sweetie was made entirely from Riesling grapes which were late harvested and heavily botrytis effected. Botrytis is a form of rot, often known as 'noble rot' because it can make grapes and wines taste utterly succulent and delicious. It shrivels the grapes, concentrating the flavours of the juicy inside, creating less of it for winemaking but more intense flavours. Riesling works well as a grape for this purpose because it has naturally high acidity, which balances the flavours and sweetness of the wine. 

Hand harvested bunches of grapes with at least 30% noble botrytis were fermented slowly at cool temperatures in stainless steel to retain the bold, richly deep fruit characters and varietal purity of late harvest Riesling. Aromas span the range of limes, mandarins, peaches, cantaloupe melons and comb honey, with a hint of root ginger. While mouth filling and concentrated, it has a lively core of crisp acidity and minerality that provides a perfect foil to its lusciousness and draws out the lingering aftertaste. With careful cellaring this wine should develop extra complexity and depth over the next decade and live well beyond.