Bob McDonald

9.6

Intoxicating aromas of apricot peach honey and nutty notes. An absolute mouthful of flavour of profound intensity also with a silky texture. This wine is irresistibly delicious and is #1 of 141 Pinot Gris tasted according to Bob Campbell MW, a New Zealand Master of Wine. I don’t drink a lot of Pinot Gris but after this gem from Martinborough I should rectify that and compare with some Alsatian versions. — 6 years ago

Susan Sangiacomo

9.2

Why not? — 8 years ago

Ted

9.0

Happy Mother's Day to @Janell, @Jeni and @Dana Kennedy. — 9 years ago

with Adrianne, Janell and 1 other

Ted

9.5

This was the middle wine @Dana Kennedy. Lots of different aromas and flavors. Cola @Todd Abrams was the first followed by raisins and cigars. Pretty damn good — 9 years ago

with Adrianne and Dana

Jason Fidler

9.3

Vanilla tobacco smoothness with Dana face and French oak — 9 years ago

Dawn Trent

9.6

Delicious! Thanks Dana! ❤️ — 9 years ago

Robert McCall

9.1

Really digging the scents of cherry, pie spice, and roses. Strangely similar to the potpourri pot on our powder room toilet, but that's where the similarities end and I'm truly enjoying this in a much different manner. Acids are in the forefront followed by some medium weight cherry/ripe strawberry pie spice. With time takes on enhanced complexities. Good stuff. — 9 years ago

Mike Blom

9.4

Still incredibly youthful. Jammy - blackberry, currants, framboise liquor. Black tea, toffee follows to sweet stem to stern power held above the palate with fine acidity. Great balance and longevity on the finish. — 10 years ago

with John

Rich Friedland

9.2

Medium acidity. Aromas of apple and honeysuckle. Long finish. — 10 years ago

Albert Villa-Real

9.6

Surprisingly lovely!! — 12 years ago

Alvaro Bustillos

9.5

John seller
Cody Campbell
Paul Foster — 6 years ago

Olivier Bellin

9.6

Chardonnay just the way it should be. No oak, no vanilla, no butter. Carroll is great at vinefication. Truely a marvel w/oyster... Drink it fresh to enjoy it mineral and crisp. — 7 years ago

Gia Atkinson

9.0

The fruit is still shining from this wine. The tannins had mellowed out and the texture was gorgeous. Perfect with grilled flank steaks. — 8 years ago

with Scott

Will Phelps

Joseph Phelps Vineyards

9.0

Intense concentration of fruit, lots of oak, really interesting. — 9 years ago

Bruce McKillican

9.0

Tastes like Christmas — 9 years ago

Dock Hooks

9.1

She snagged me unknowingly from behind spinning spices from both far and near barely dressed in burgundy satin and a slightly nasty soft silk which I feel, inhale, turning her my way, her eyes engage pulling me in close, then closer her lips on mine she drips then slowly touches, thoroughly seducing as her silk clings, clutches as her blueberry essence goes red - the music changes a note, then a riff, and then she dives her fingers gingerly wave reminding me to have another hit... — 9 years ago

Craig Sedmak

9.3

#idlehandsarethedevilstool @wondermentwines Beautiful wine! — 9 years ago

Hiroshi Otsubo

9.0

Miyazaki wine — 9 years ago

Kyunghan Lee

10

Absolutely Perfect. — 10 years ago

Carlos Paucar

9.1

Thank you so much Emmett and Dana!! — 11 years ago

Jack Badavas

9.0

NYE 2018 with Mark, Jules, Dana, Jeff and Alex! — 7 years ago

Isaac Pirolo

9.5

90° at 7pm calls for more Marlborough Sauvignon Blanc.
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Cloudy Bay was founded in 1985 by David Hohnen of Margaret River’s Cape Mentelle along with its first winemaker, Kevin Judd, who would go on to spend 25 years there before creating his own label, Greywacke. Judd is widely considered as the pioneer responsible for elevating New Zealand wine to its current status. Judd also happens to be one of the best wine photographers in the world (I highly recommend his ‘The Landscape of New Zealand Wine’).
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According to Master of Wine Bob Campbell “the genesis for Greywacke Wild Sauvignon was Cloudy Bay Te Koko; a funky, barrel-fermented sauvignon blanc that bent all the rules when it was made in 1992 and initially sold only through the cellar door. Greywacke Wild Sauvignon is a blend from 10 different Marlborough vineyards which are machine-harvested at night. After pressing the juice is settled before being pumped into mostly old barrels and fermented using indigenous yeasts (about 15-20 different strains). The wine undergoes a partial malolactic fermentation and lees stirring.”
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Incredible aromatics... an almost vibrant herbaceousness... red bell pepper, grapefruit zest, tangerine, apricot, and cucumber, with a silky smooth mouthfeel unlike most Sauvignon Blancs. Extraordinary. — 7 years ago

Ted

9.1

Interesting back story about this wine I love their amarone. Here is the last on you had today@Dana Kennedy. I will tag you on the middle one at dinner. Glad you guys stopped by — 9 years ago

with Dana

Paul Juster

9.0

Grant Family wines. Sonoma Coast. Dark black cherry, tobacco, spice. I think it needs time down, 2-5 years... Available now at the #Danville #Costco for under $20! — 9 years ago

CTBoulder

8.9

Bought with Audrey and drank with Dana😊 — 9 years ago

Neil Valenzuela

9.0

Full bodied, black fruit, cocoa and mocha hints with baking spices. Lingering flavor, rich and strong. — 9 years ago

elaine pp

9.1

20160426 @ DanA Gwangnyeon — 10 years ago

dan hammer

9.4

One of my wines of the year. — 10 years ago

Rose’s Cafe

9.2

Nice Pinot noir provided by our hostess in Campbell. — 11 years ago

Christi Schmidt

9.6

Thank you, Dana Schrick. This is divine — 12 years ago