After 25 years at the helm of the winery that arguably forged the mould for contemporary New Zealand Sauvignon Blanc, you’d think that ex-Cloudy Bay Winemaker Kevin Judd would fancy a bit of a change of scenery… but, no.
He’s still in Marlborough, and he’s still making Sauvignon Blanc, albeit it with a some interestingly different approaches to the winemaking process.
Kevin was recently travelling through Toronto and so we sat him down for a natter about what he’s been doing over the past five years at his new winery, Greywacke.
Kevin’s Marlborough Pinot Noir should be available through the LCBO over the next month or so, and it’s certainly worth checking out.
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Edinburgh-born/Toronto-based Sommelier, consultant, writer, judge, and educator Jamie Drummond is the Director of Programs/Editor of Good Food Revolution… And he hopes to see more of Kevin’s wines in Canada soon. Great stuff.