{"id":4347,"date":"2021-09-18T06:13:33","date_gmt":"2021-09-17T18:13:33","guid":{"rendered":"https:\/\/winefolio.co.nz\/?p=4347"},"modified":"2021-09-18T06:39:51","modified_gmt":"2021-09-17T18:39:51","slug":"winemaker-series-kevin-judd","status":"publish","type":"post","link":"https:\/\/winefolio.co.nz\/?p=4347","title":{"rendered":"Winemaker series: Kevin Judd"},"content":{"rendered":"\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

I roll into Marlborough early one morning and make my way over to the Omaka Valley, to Greywacke<\/strong>, and a meeting with Kevin Judd<\/strong>. A legend and pioneer of New Zealand wine, having been the original winemaker at Cloudy Bay\u2019s inception \u2013 now since 2009, with his own family wine company producing a distinctive and exceptional range of wines. He\u2019s also a talented and well-regarded photographer.<\/p>

Kevin Judd<\/strong>: 2009 was our first vintage, and we made seven wines then and we make seven wines now, so it\u2019s a consistent portfolio so far. The only wine that has changed a bit is the botrytis wine. In its first release it was a Gew\u00fcrztraminer, second release was a Riesling, and then the third release was a Pinot Gris. Since then we\u2019ve mainly concentrated on Pinot Gris. Riesling makes a great sweet wine here, but everyone makes a Riesling and it\u2019s hard enough to sell as it is.<\/p>

The bulk of our business is the Sauvignon Blanc of course. Because it doesn\u2019t matter what we want people to drink. The world wants Sauvignon Blanc \u2013 from this part of the world. Particularly in places like the US. It\u2019s really difficult to convince people to look outside the Marlborough Sauvignon Blanc.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

Winefolio<\/strong>: Does it get you onto a list though, where you might then be able to leverage towards some other things?<\/p>

KJ<\/strong>: Sometimes. Sauvignon Blanc to Chardonnay is about 100-1 for us in USA though.<\/p>

WF<\/strong>: What would you say you\u2019re best known for in the domestic market here in New Zealand?<\/p>

KJ<\/strong>: We export 96% of our production and yet the biggest market on the planet for Chardonnay and Pinot Gris, for us, is New Zealand.\u00a0<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

We get really good response to the Chardonnay in New Zealand. If you added up the Pinot Gris and Chardonnay that we sell in New Zealand, it would be the same as the Sauvignon Blanc. Whereas in most markets it is totally different.<\/p>

New Zealand is a very important market for us. We don\u2019t export by preference. New Zealand gets whatever it needs. We\u2019ve got good presence and wide distribution. Lots of good restaurants and retailers. You\u2019ll find us in some supermarket locations, but not many because that\u2019s just a cut-throat business.<\/p>

For China it\u2019s frustrating because it\u2019s starting to increase. And they say \u201cI know it\u2019s a small vintage but could we please have twice as much next year?\u201d We can do a little bit more, but we can\u2019t do that. England and the U.S are really good, and then we have a whole bunch of markets that are about 10% of that \u2013 Singapore, Norway, Hong Kong, Sweden, Japan and China. Then a smattering of markets that will only take a pallet or two.<\/p>

WF<\/strong>: Sweden! That name crops up all the time when I talk to people about distribution.<\/p>

KJ<\/strong>: We love the Scandinavians, love going there. Wild Sauvignon, which although it is not our biggest production, we think of it as our \u2018signature wine\u2019 \u2013 the one we hang our hat on \u2013 and its biggest market is England. The second biggest market is Norway. Our importer there love it.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Greywacke\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

WF<\/strong>: I\u2019m not much of a one for business. My background is arts \u2013 I studied graphic design and I\u2019ve always loved photography, typography \u2013 things like books and magazines, telling stories on the page. I\u2019m lucky that what I wanted to do when I was sixteen, I\u2019m still doing now.<\/p>

KJ<\/strong>: I went to an \u2018open space\u2019 High School in Australia, where I was brought up. They had a dark room and I enrolled into Photography and Graphic Design. I was really into it, but got talked out of it as a career.<\/p>

WF<\/strong>: I\u2019ve only really concentrated on wine as such in the last couple of years. When I moved to New Zealand in 2003, it seemed obvious to me to get involved in Tourism. And that\u2019s gone well, but my interest has always been specifically in wine. I was part of the first Cycle Trail Guide that was done with Tourism New Zealand backing and the AA. Do you have a cycle trail here in Marlborough?<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

KJ<\/strong>: There is the \u2018Ride The Golden Mile\u2019 cycle trail which includes the Rapaura \/ Renwick wineries, but we could do with a more extensive trail like the Clare Valley wine cycle trail in South Australia.<\/p>

WF<\/strong>: Anyway \u2013 back to the wine! I like this one \u2013 I like that it is not too pungent. I did some judging this year, and when you walk into a room with 150 glasses of Sauvignon Blanc on the tables, you know about it!<\/p>

KJ<\/strong>: You don\u2019t need to tell me about it! Our aim with this wine is to make a subtle, textural, tuned-down, volume-down, drinkable Sauvignon Blanc. So what you\u2019re saying is correct! It\u2019s largely cultured yeast in stainless steel. 90-something percent. A little bit of wild ferment and barrel age. It\u2019s our interpretation of the classic Marlborough style. Something that\u2019s nice and ripe, not too acidic.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

WF<\/strong>: This is quite different from most. Do you use the regular clones of Sauvignon Blanc?<\/p>

KJ<\/strong>: There is no significantly different or interesting clones that I know of. Most of New Zealand Sauvignon Blanc is UCD1. They brought in some Bordeaux clones quite a long time ago that were all the rage. We had some at Cloudy Bay but they didn\u2019t really give anything different, and they were more botrytis prone. Our target tonnage per hectare is only ten. I look at some vineyards and I just sigh. Big walls of green and shoot tips growing in the late summer. Over-watered, too shady and they make pungent Sauvignon Blanc. We like to look at a vineyard and be able to see through the leaves, and they\u2019re generally not dark green. You make a different wine growing grapes that way.<\/p>

This wine is largely about the vineyard we source from. The way we grow and our aspirations for yield \u2013 things like that. When I\u2019m in the vineyard, sampling, I\u2019m making a decision largely on what I see, not the numbers. What I see, for me, when I walk out into the vineyard. We had a vineyard this year that just looked green. The fruit was green, and we got the sample back saying is 22.5 brix. You\u2019d say \u2013 well, you pick it. But I didn\u2019t pick it. We hung it because the fruit needs to have a slightly golden look to it. And when it does that\u2019s when you get that lovely stone fruit, and away from the really green flavours.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Greywacke\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

We do the same with both wines but the Wild Sauvignon is an absolutely and totally different winemaking technique. If you know someone who absolutely doesn\u2019t like Marlborough Sauvignon Blanc and you can convince them to taste this wine, then 99% of the time they say \u201coh yeah, that is good\u201d.<\/p>

We were talking about this yesterday, about how quickly you could get stuff on the market these days. Our 2020 Wild Sauvignon hasn\u2019t been filtered yet. It\u2019s just finished malolactic and its sitting in a tank, unsulphured and will be released early next year. You can\u2019t hurry that, when you\u2019re working with wild yeast. They just need time.<\/p>

WF<\/strong>: For a wine with the level of complexity that the Wild Sauvignon has, it\u2019s also very nicely balanced \u2013 it\u2019s already knitted together quite well. And I\u2019m thinking this would go for years? I like the range of wines that you can get from Sauvignon Blanc. I\u2019ve had a few of the skin ferment natural wines, and I love that savoury, oxidised, tannin character. It\u2019s really interesting. I love wines that have character. I know people who drink a typical Sauvignon Blanc from their supermarket, and that\u2019s literally the only wine they drink. Like an addiction, it\u2019s all they want and all they need.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

KJ<\/strong>: Yes \u2013 would you like to try an older one? This was released late last year.<\/p>

WF<\/strong>: Oh, so it\u2019s not just a dusty old bottle you\u2019ve retrieved from an archive?<\/p>

KJ<\/strong>: (straight faced) We call it \u2018archive release\u2019. (laughs) it\u2019s a good idea.<\/p>

WF<\/strong>: Brilliant! Get me on the Marketing team.<\/p>

KJ<\/strong>: It\u2019s a wine that we bottled and released years ago, but we are re-releasing it and calling it \u2018Archive release\u2019 in 6-packs.\u00a0<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Yarrum\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

The volume is pretty small so you\u2019re not going to see it everywhere. It is commercial though \u2013 we\u2019re putting away a hundred or so cases every year for re-release to show people it does age. They last a long time.<\/p>

WF<\/strong>: Decades I would say. Seriously. I think you could definitely drink this in twenty years time. Gordon Russell and I had a chat about older Pinot Gris and he thinks the 2003 and 2004s he has in the library have outlasted his Chardonnay, for example.<\/p>

KJ<\/strong>: There\u2019s Pinot Gris and Pinot Gris though. What he\u2019s making and what we\u2019re hopefully making \u2013 they age surprisingly well. But there\u2019s a lot of stuff that won\u2019t age. James Halliday said making good Pinot Gris is like making a painting but only using white paint. You\u2019ve got to use texture.<\/p>

And if you ever hear that Greywacke has released a natural wine or an orange wine, you\u2019ll know I\u2019m dead. However – when I look back at the me that was \u2013 that started at Cloudy Bay – and the way I make wine now, there\u2019s no comparison. When I arrived from Australia and I started making Cloudy Bay, I was brought up in the days of Brian Crozier, Tony Jordan with modern winemaking \u2013 special yeast, gas cover, cold fermentations. Everything very precise, controlled and anaerobic.<\/p>

We employed James Healy at Cloudy Bay and he\u2019d been inspired by what Michael Brajkovich was doing. One day he said \u2018lets try some wild yeast fermentation in a Chardonnay\u2019 and he was persistent \u2026 So, in the end I said we\u2019ll do an experiment\u2026 and the winery stank of sulphides. I said \u2018this is just a waste of good juice\u2019 but then 8 or 9 months later these really, really interesting wines were evolving in the barrels. And I was like \u2018well, actually\u2026\u2019<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Greywacke\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

So up until that point, which was 1990, I\u2019d never used a wild yeast in my life, and now I\u2019ve got a whole range of wines that are all wild yeasts. Putting juice in barrels and not adding any yeast, or controlling ferment temperatures was so utterly abhorrent to the person I was in the late 80\u2019s.<\/p>

With this range of wines that we currently make at Greywacke, our ethos is to absolutely try and minimalize phenolic pick-up from skins. Our Sauvignon Blanc we pick by machine because it\u2019s got very thin skin, and very low phenolics. And it makes a lot of sense to do it that way because you can work really quickly and you don\u2019t have to have millions of pickers, it\u2019s just much more logistically possible.<\/p>

You couldn\u2019t make Chardonnay like this though, doing it that way. But all our other varieties we pick by hand and whole bunch press. We try to minimise the phenolics, so we\u2019re the opposite to a skin-contact ferment. The Chardonnay, Pinot Gris and Riesling we don\u2019t add any sulphur dioxide until after pressing which is also very foreign to the \u2018early me\u2019. In the early days in Australia, with Riesling you added not only sulphur dioxide, but ascorbic acid and you tried to exclude oxygen wherever possible. But now I\u2019m convinced that the opposite of that is the best way to go \u2013 by a country mile.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

We don\u2019t aspire to get a lot of juice per tonne. We don\u2019t press hard which keeps the pH lower, and we don\u2019t add sulphur until after pressing which helps in minimalizing the amount of phenolics in the wine. I like wine that ages well and I find that if you add sulphur dioxide early in the piece, then you find it will start increasing in colour rapidly in a couple of years.<\/p>

All of our Chardonnay juice goes straight from the press to barrel \u2013 so every wine is slightly different; our wines are made to a way that\u2019s specific to that wine. We don\u2019t have a \u2018way\u2019 of making white wines and they\u2019re all made like that.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

Our aspirations and the crop levels are different for each wine. Pinot Gris I want the grapes really, really ripe. As I said before when I\u2019m sampling I make a decision on what I see half the time. With Pinot Gris if the leaves aren\u2019t going yellow and the fruit is not going a little bit saggy, we don\u2019t pick it. Even if it\u2019s 25 brix. Well, that might be a slight exaggeration.<\/p>

WF<\/strong>: What\u2019s the residual sugar on that?<\/p>

KJ<\/strong>: That one \u2013 I think it\u2019s 10, they\u2019re always around 9 to 11.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

WF<\/strong>: That\u2019s very me, this style. I like how it\u2019s richer, not necessarily sweeter \u2013 that\u2019s a hard balance to achieve, I find.<\/p>

KJ<\/strong>: With Pinot Gris we\u2019re now running at about 75% wild ferment in old barrels. Then the balance is in a stainless-steel tank with cultured yeast. We combine it all in the end to give the wild yeast a bit of a boost from the cultured yeast. Often, they can be a bit funky and gangly, like a teenager, so we sulphur it and put it back to barrel for another 4-5 months, after it\u2019s stopped ferment; to let it open up and settle down.<\/p>

WF<\/strong>: I just noticed you don\u2019t do a ros\u00e9. Did you not get the memo?<\/p>

KJ<\/strong>: The one where someone said \u201cdon\u2019t you want to make money?\u201d We have a wine that keeps the accountants happy \u2013 don\u2019t worry about that.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

Another thing that drives me nuts is the amount of wine people and journalists that poo-poo Pinot Gris. There\u2019s a lot of dross out there but when it\u2019s good, it\u2019s good. There\u2019s a huge variation in clonal material in New Zealand. Some Pinot Gris are the Geizenheim clones and their bunches are massive. And if you allow it, a lot of the clones will crop really crazy high. And then some people go out there in the middle of the day and machine harvest it and pick these great big crops. You can make wine from it, but it\u2019s not going to be any good.<\/p>

I haven\u2019t done much on Instagram recently but last year I put up a series of photos of winemakers. Did you see any of those?<\/p>

WF<\/strong>: I liked every single one of them! Some of them were amazing portraits.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

I love photography. I\u2019ve got books and books on it. Do you remember that book \u2018Pictures on a Page\u2019 from the 70s? I can\u2019t remember the author but it\u2019s like a textbook \u2013 I bought it when I was studying graphics and it\u2019s about photo- journalism and photo editing \u2013 how photos tell a visual story. It just captures a single moment \u2013 a bit like wine does.<\/p>

KJ<\/strong>: Try this 2009 Pinot Gris.<\/p>

WF<\/strong>: OK \u2013 this doesn\u2019t have an \u2018aged\u2019 character at all. I wouldn\u2019t know how old it was if I had it blind. That\u2019s only got like a 10% development in colour for example from the current vintage.<\/p>

KJ<\/strong>: I opened one up the other day with Clive Weston. I opened a couple of the first vintage wines and hadn\u2019t tasted it for a couple of years. It\u2019s a good glass of wine. Not everything has aged as particularly well as that, but the Pinot Gris is good.<\/p>

The Riesling is 50% wild ferment. It\u2019s been made the same way since day one, pretty much. We pick it not particularly ripe, but not unripe- when it\u2019s still got some reasonable acid – around 21 to 22 brix. Hand-picked from a 30-year old certified organic vineyard. It goes into tank, and then half of it goes into old barrels and half of it into a stainless steel tank. About three quarters of the way through ferment we\u2019ll take it out of the barrel and blend it all together in the tank.<\/p>

We stop it with a certain amount of residual sugar. Most people guess that it has between ten and fifteen, but it\u2019s actually twenty. The thing about this wine is keeping the pH really low because that\u2019s the power of the acid and it gives the acid crispness. The low pH and the residual sugar really sort of counteract each other and give a nice juicy, mouth-watering sweet-sour thing. For me this shows quite a bit of wild character \u2013 what I would call a lanolin \/ linseed smell, somewhere in that vicinity. If we\u2019re doing a Greywacke dinner we normally serve this as an aperitif.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Greywacke\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

Our Pinot comes from hillside vineyards \u2013 some of it in this valley across here \u2013 Kimberley and I own one hectare on the hill. The principal source block is called Yarrum, and it is in the next valley over in the Brancott. If you look up you\u2019ve got the Clayvin at the top, and the Yarrum over that way. A mix of clones, mainly Dijon. This is the first we\u2019ve released from our new 12-month barrel programme. We used to leave it for 18 months.<\/p>

The barrels are quite heavy toast, so the barrels are quite charred and we only use one cooper \u2013 Tonnellerie Mercurey. Most cooperages will have different forests and different toasts, and there is a house style \u2013 which I like \u2013 obviously. For the Wild Sauvignon we use a very light toast.<\/p>

WF<\/strong>: It\u2019s a lovely, savoury wine. Quite brooding \u2013 dark fruit.<\/p>

KJ<\/strong>: It is quite a big wine, the 2018 was more delicate.<\/p>

WF<\/strong>: Some of the Pinot coming out of Marlborough is fantastic now. And you look at some of the vineyards and there\u2019s no wonder. The right place is so important.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

KJ<\/strong>: It took a while for Marlborough to get it right. We were making Pinot Noir at Cloudy Bay in 1990. But it was the wrong clones grown in the wrong place. People think of Marlborough as being flat, machine harvested, corporates\u2026 We do this Pinot Safari taking people along the back routes and show them the great scenery. All the great Pinot is coming from great sites and making stunning wines. But Marlborough is always going to make a complete set of different quality levels of Pinot Noir. It\u2019s not all created equal, and that\u2019s the way it is.<\/p>

WF<\/strong>: But that\u2019s the same in other places \u2013 you can find some stuff that comes out of Central that is pretty average.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

Kimberley Judd sorting Pinot Noir<\/em><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

KJ<\/strong>: This last wine is our botrytis Pinot Gris 2018. Heavily botrytised fruit, 50% wild yeast and barrel fermented. Never thought I\u2019d make a botrytis wine with wild yeast. We don\u2019t make very much \u2013 it\u2019s a very hard thing to sell.<\/p>

WF<\/strong>: You said the range has stayed the same throughout \u2013 do you have any plans for anything extra?<\/p>

KJ<\/strong>: We only do one level. No fancy single vineyard reserve wines. We actually do make single vineyard wines, but we don\u2019t call them that. And we don\u2019t have a Reserve wine, a pinnacle wine. We\u2019ve got the archive release series which includes some Chardonnay and Pinot. That\u2019s plenty of wine to keep us busy, and with the exports there\u2019s a lot of logistical work in our business. Normally we\u2019d travel for three months of a year. I miss it \u2013 I particularly love going over to England and Scotland and places like that.<\/p>

Would I like to make some other things? If I had access to some really good Syrah we\u2019d probably have a go.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Yarrum\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

I roll into Marlborough early one morning and make my way over to the Omaka Valley, to Greywacke, and a meeting with Kevin Judd. A legend and pioneer of New … <\/p>\n","protected":false},"author":1,"featured_media":4348,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[7],"tags":[],"class_list":["post-4347","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-interviews-with-nz-winemakers"],"yoast_head":"\nWinemaker series: Kevin Judd - WineFolio<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/winefolio.co.nz\/?p=4347\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Winemaker series: Kevin Judd - WineFolio\" \/>\n<meta property=\"og:description\" content=\"I roll into Marlborough early one morning and make my way over to the Omaka Valley, to Greywacke, and a meeting with Kevin Judd. A legend and pioneer of New …\" \/>\n<meta property=\"og:url\" content=\"https:\/\/winefolio.co.nz\/?p=4347\" \/>\n<meta property=\"og:site_name\" content=\"WineFolio\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/wine.folio.1\" \/>\n<meta property=\"article:published_time\" content=\"2021-09-17T18:13:33+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2021-09-17T18:39:51+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/winefolio.co.nz\/wp-content\/uploads\/2021\/09\/KJ-by-JAMIE-GOODE-SRGB.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1800\" \/>\n\t<meta property=\"og:image:height\" content=\"949\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"David Walker Bell\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"David Walker Bell\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"17 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/winefolio.co.nz\\\/?p=4347#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/winefolio.co.nz\\\/?p=4347\"},\"author\":{\"name\":\"David Walker Bell\",\"@id\":\"https:\\\/\\\/winefolio.co.nz\\\/#\\\/schema\\\/person\\\/8b8706e15ba32f9782222c431fa75d9f\"},\"headline\":\"Winemaker series: Kevin Judd\",\"datePublished\":\"2021-09-17T18:13:33+00:00\",\"dateModified\":\"2021-09-17T18:39:51+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/winefolio.co.nz\\\/?p=4347\"},\"wordCount\":3375,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/winefolio.co.nz\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/winefolio.co.nz\\\/?p=4347#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/winefolio.co.nz\\\/wp-content\\\/uploads\\\/2021\\\/09\\\/KJ-by-JAMIE-GOODE-SRGB.jpg\",\"articleSection\":[\"Winemaker Series\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/winefolio.co.nz\\\/?p=4347#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/winefolio.co.nz\\\/?p=4347\",\"url\":\"https:\\\/\\\/winefolio.co.nz\\\/?p=4347\",\"name\":\"Winemaker series: Kevin Judd - WineFolio\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/winefolio.co.nz\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/winefolio.co.nz\\\/?p=4347#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/winefolio.co.nz\\\/?p=4347#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/winefolio.co.nz\\\/wp-content\\\/uploads\\\/2021\\\/09\\\/KJ-by-JAMIE-GOODE-SRGB.jpg\",\"datePublished\":\"2021-09-17T18:13:33+00:00\",\"dateModified\":\"2021-09-17T18:39:51+00:00\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/winefolio.co.nz\\\/?p=4347#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/winefolio.co.nz\\\/?p=4347\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/winefolio.co.nz\\\/?p=4347#primaryimage\",\"url\":\"https:\\\/\\\/winefolio.co.nz\\\/wp-content\\\/uploads\\\/2021\\\/09\\\/KJ-by-JAMIE-GOODE-SRGB.jpg\",\"contentUrl\":\"https:\\\/\\\/winefolio.co.nz\\\/wp-content\\\/uploads\\\/2021\\\/09\\\/KJ-by-JAMIE-GOODE-SRGB.jpg\",\"width\":1800,\"height\":949,\"caption\":\"OLYMPUS DIGITAL CAMERA\"},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/winefolio.co.nz\\\/?p=4347#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/winefolio.co.nz\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Winemaker series: Kevin Judd\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/winefolio.co.nz\\\/#website\",\"url\":\"https:\\\/\\\/winefolio.co.nz\\\/\",\"name\":\"WineFolio\",\"description\":\"A collection of writing about New Zealand Wine\",\"publisher\":{\"@id\":\"https:\\\/\\\/winefolio.co.nz\\\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/winefolio.co.nz\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":\"Organization\",\"@id\":\"https:\\\/\\\/winefolio.co.nz\\\/#organization\",\"name\":\"WineFolio\",\"url\":\"https:\\\/\\\/winefolio.co.nz\\\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/winefolio.co.nz\\\/#\\\/schema\\\/logo\\\/image\\\/\",\"url\":\"https:\\\/\\\/winefolio.co.nz\\\/wp-content\\\/uploads\\\/2019\\\/11\\\/WF_final_black.png\",\"contentUrl\":\"https:\\\/\\\/winefolio.co.nz\\\/wp-content\\\/uploads\\\/2019\\\/11\\\/WF_final_black.png\",\"width\":999,\"height\":389,\"caption\":\"WineFolio\"},\"image\":{\"@id\":\"https:\\\/\\\/winefolio.co.nz\\\/#\\\/schema\\\/logo\\\/image\\\/\"},\"sameAs\":[\"https:\\\/\\\/www.facebook.com\\\/wine.folio.1\",\"https:\\\/\\\/www.instagram.com\\\/winefolio\\\/\"]},{\"@type\":\"Person\",\"@id\":\"https:\\\/\\\/winefolio.co.nz\\\/#\\\/schema\\\/person\\\/8b8706e15ba32f9782222c431fa75d9f\",\"name\":\"David Walker Bell\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/8597b80119ac3781cc55cc862f5a0514b7945f701d24da2c585751e8ee210ba7?s=96&d=mm&r=g\",\"url\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/8597b80119ac3781cc55cc862f5a0514b7945f701d24da2c585751e8ee210ba7?s=96&d=mm&r=g\",\"contentUrl\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/8597b80119ac3781cc55cc862f5a0514b7945f701d24da2c585751e8ee210ba7?s=96&d=mm&r=g\",\"caption\":\"David Walker Bell\"}}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Winemaker series: Kevin Judd - WineFolio","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/winefolio.co.nz\/?p=4347","og_locale":"en_US","og_type":"article","og_title":"Winemaker series: Kevin Judd - WineFolio","og_description":"I roll into Marlborough early one morning and make my way over to the Omaka Valley, to Greywacke, and a meeting with Kevin Judd. A legend and pioneer of New …","og_url":"https:\/\/winefolio.co.nz\/?p=4347","og_site_name":"WineFolio","article_publisher":"https:\/\/www.facebook.com\/wine.folio.1","article_published_time":"2021-09-17T18:13:33+00:00","article_modified_time":"2021-09-17T18:39:51+00:00","og_image":[{"width":1800,"height":949,"url":"https:\/\/winefolio.co.nz\/wp-content\/uploads\/2021\/09\/KJ-by-JAMIE-GOODE-SRGB.jpg","type":"image\/jpeg"}],"author":"David Walker Bell","twitter_card":"summary_large_image","twitter_misc":{"Written by":"David Walker Bell","Est. reading time":"17 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/winefolio.co.nz\/?p=4347#article","isPartOf":{"@id":"https:\/\/winefolio.co.nz\/?p=4347"},"author":{"name":"David Walker Bell","@id":"https:\/\/winefolio.co.nz\/#\/schema\/person\/8b8706e15ba32f9782222c431fa75d9f"},"headline":"Winemaker series: Kevin Judd","datePublished":"2021-09-17T18:13:33+00:00","dateModified":"2021-09-17T18:39:51+00:00","mainEntityOfPage":{"@id":"https:\/\/winefolio.co.nz\/?p=4347"},"wordCount":3375,"commentCount":0,"publisher":{"@id":"https:\/\/winefolio.co.nz\/#organization"},"image":{"@id":"https:\/\/winefolio.co.nz\/?p=4347#primaryimage"},"thumbnailUrl":"https:\/\/winefolio.co.nz\/wp-content\/uploads\/2021\/09\/KJ-by-JAMIE-GOODE-SRGB.jpg","articleSection":["Winemaker Series"],"inLanguage":"en-US","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/winefolio.co.nz\/?p=4347#respond"]}]},{"@type":"WebPage","@id":"https:\/\/winefolio.co.nz\/?p=4347","url":"https:\/\/winefolio.co.nz\/?p=4347","name":"Winemaker series: Kevin Judd - WineFolio","isPartOf":{"@id":"https:\/\/winefolio.co.nz\/#website"},"primaryImageOfPage":{"@id":"https:\/\/winefolio.co.nz\/?p=4347#primaryimage"},"image":{"@id":"https:\/\/winefolio.co.nz\/?p=4347#primaryimage"},"thumbnailUrl":"https:\/\/winefolio.co.nz\/wp-content\/uploads\/2021\/09\/KJ-by-JAMIE-GOODE-SRGB.jpg","datePublished":"2021-09-17T18:13:33+00:00","dateModified":"2021-09-17T18:39:51+00:00","breadcrumb":{"@id":"https:\/\/winefolio.co.nz\/?p=4347#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/winefolio.co.nz\/?p=4347"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/winefolio.co.nz\/?p=4347#primaryimage","url":"https:\/\/winefolio.co.nz\/wp-content\/uploads\/2021\/09\/KJ-by-JAMIE-GOODE-SRGB.jpg","contentUrl":"https:\/\/winefolio.co.nz\/wp-content\/uploads\/2021\/09\/KJ-by-JAMIE-GOODE-SRGB.jpg","width":1800,"height":949,"caption":"OLYMPUS DIGITAL CAMERA"},{"@type":"BreadcrumbList","@id":"https:\/\/winefolio.co.nz\/?p=4347#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/winefolio.co.nz\/"},{"@type":"ListItem","position":2,"name":"Winemaker series: Kevin Judd"}]},{"@type":"WebSite","@id":"https:\/\/winefolio.co.nz\/#website","url":"https:\/\/winefolio.co.nz\/","name":"WineFolio","description":"A collection of writing about New Zealand Wine","publisher":{"@id":"https:\/\/winefolio.co.nz\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/winefolio.co.nz\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":"Organization","@id":"https:\/\/winefolio.co.nz\/#organization","name":"WineFolio","url":"https:\/\/winefolio.co.nz\/","logo":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/winefolio.co.nz\/#\/schema\/logo\/image\/","url":"https:\/\/winefolio.co.nz\/wp-content\/uploads\/2019\/11\/WF_final_black.png","contentUrl":"https:\/\/winefolio.co.nz\/wp-content\/uploads\/2019\/11\/WF_final_black.png","width":999,"height":389,"caption":"WineFolio"},"image":{"@id":"https:\/\/winefolio.co.nz\/#\/schema\/logo\/image\/"},"sameAs":["https:\/\/www.facebook.com\/wine.folio.1","https:\/\/www.instagram.com\/winefolio\/"]},{"@type":"Person","@id":"https:\/\/winefolio.co.nz\/#\/schema\/person\/8b8706e15ba32f9782222c431fa75d9f","name":"David Walker Bell","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/secure.gravatar.com\/avatar\/8597b80119ac3781cc55cc862f5a0514b7945f701d24da2c585751e8ee210ba7?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/8597b80119ac3781cc55cc862f5a0514b7945f701d24da2c585751e8ee210ba7?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/8597b80119ac3781cc55cc862f5a0514b7945f701d24da2c585751e8ee210ba7?s=96&d=mm&r=g","caption":"David Walker Bell"}}]}},"jetpack_featured_media_url":"https:\/\/winefolio.co.nz\/wp-content\/uploads\/2021\/09\/KJ-by-JAMIE-GOODE-SRGB.jpg","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/winefolio.co.nz\/index.php?rest_route=\/wp\/v2\/posts\/4347","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/winefolio.co.nz\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/winefolio.co.nz\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/winefolio.co.nz\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/winefolio.co.nz\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=4347"}],"version-history":[{"count":3,"href":"https:\/\/winefolio.co.nz\/index.php?rest_route=\/wp\/v2\/posts\/4347\/revisions"}],"predecessor-version":[{"id":4358,"href":"https:\/\/winefolio.co.nz\/index.php?rest_route=\/wp\/v2\/posts\/4347\/revisions\/4358"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/winefolio.co.nz\/index.php?rest_route=\/wp\/v2\/media\/4348"}],"wp:attachment":[{"href":"https:\/\/winefolio.co.nz\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4347"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/winefolio.co.nz\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4347"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/winefolio.co.nz\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4347"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}