"Odedi"

8.9

This is a nice and easy drinking Pinot Noir from Oregon. Showing fresh red fruits with wood, light earth, cocoa, spices, vegetables and peppercorn.

Medium bodied with medium acidity.

Dry on the palate and good right out of the bottle.

Very nice with a slight chill.

Would be nice to revisit it in 3 years.

13.5% alcohol by volume.

89 points.

$36. — 4 years ago

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

Alvaro Bustillos

9.6

John seller
Cody Campbell
Paul Foster — 6 years ago

Alvaro Bustillos

9.5

John seller
Cody Campbell
Paul Foster — 6 years ago

Madeleine Ray

9.3

There’s a phrase used when training for an equitation competition “put your shoulder’s back” - this wine’s shoulders are definitely back. A whiff of brett, a subtle volatility that blows off after the first seconds of pouring, then a graceful integration of silky tannin. Edges of blood orange and balancing acidity keep the structure more linear. Sappy and high toned red fruit, but much more reserved and sultry than the Campbell Ranch vineyard. Also, while it’s most certainly not a “thing”, I’ll suggest it anyways, that fog line altitude lends the wine a cool, cloudy, and almost gloomy character. Towards the end, fully open and rested, a gorgeous milk chocolate and dried lavender note softens the whole nose. Wonderful! — 7 years ago

with Gavin

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

"Odedi"

8.9

Pale lemon in color with a green hue.

On the nose citrus, vegetables, herbs, green apples, earth, minerals, and grapefruit juice.

Medium bodied with medium acidity. Crisp and refreshing with long legs.

Dry on the palate with limes, grapefruits, citrus, green apples, lemons, bitter herbs, earth and vegetables.

Tangy finish with limes and almonds.

This young Pinot Gris from Oregon is easy drinking and tangy, with a soft mouthfeel. Surprisingly good out of a can.

Earthier on the nose than on the palate. As it opens up, grapefruit notes show up on the nose, and nicer with some airtime, so be patient.

I had an older vintage of this wine, and it definitely is better with some age. I wonder how it would age in a can, though. For now, it is lemony and refreshing. A nice sipper by the pool.

Good by itself or with food. Will pair nicely with fresh seafood like oysters.

Aged in neutral French Oak barrels and stainless steel for 11 months.

13.3% alcohol by volume.

89 points.

$8. — 5 years ago

Alvaro Bustillos

9.5

John seller
Cody Campbell
Paul Foster — 6 years ago

Alvaro Bustillos

9.6

John seller
Cody Campbell
Paul Foster — 6 years ago

Steve Reiss

9.0

Drank at Tessora Campbell — 6 years ago

David Kline

9.0

Cantaloupe and lemon combine with Bosc pear and warm apples aromatically. Medium mouthfeel turns complex and heavier, exhibiting grilled lemon, tangerine pith, lemon toast, the taste of vanilla’s aroma, warm yellow apple and magnolia. #chardonnay #Soujourn #sonomachardonnay #sonoma #chard — 7 years ago

with Courtney

Kirk F

9.2

After an afternoon on the lake, we settled in for some pasta...and some Pinot. DFV seems to over deliver every time I pull a bottle. Beautifully textured, elegant and creamy raspberry and subtle earthiness. Fabulous blend from two distinct vineyards, Horseshoe Bend and Campbell Ranch. — 7 years ago

Bruce McKillican

9.0

Tastes like Christmas — 9 years ago

Ed Lehrman

9.3

Rockin wine, aromatic red fruits, mod-life. Wish I had more. — 5 years ago

Sean Vitale

9.1

Back to back Anthill night... The bird is taking a while to cook — 5 years ago

Alvaro Bustillos

9.2

John seller
Cody Campbell
Paul Foster — 6 years ago

Alvaro Bustillos

9.3

John seller
Cody Campbell
Paul Foster — 6 years ago

Tom Garland

9.4

Bond master class :
2003 Vecina
2006 Pluribus
2012 Melbury, 2012 Quella, 2012 St. Eden, 2012 Vecina, 2012 Pluribus.
With: Scott Gould(director. BOND), Lisa Perotti Brown (editor, Wine Advocate), Mark Bright (wine director, Saison). 3:00pm Bond tasting and next a Harlan wine michelin dinner at Saison.......I must have died and gone to wino heaven..what a day! — 6 years ago

with Brenda

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

Sipping Fine Wine

9.3

Freeman Vineyard & Winery is the fruition of a 20-year dream shared by Ken and Akiko Freeman to craft cool climate CA Pinot Noir and Chardonnay. Aged for 11 months in French oak (22% new), with grapes from vineyards Rayhill (46%), Campbell (29%) & Yu-Ki Estate (25%). Aromas of berry fruit and exotic spices. On the palate blackberry and cherry with tobacco and tea spice, smooth tannins, well balanced on lingering finish ending with earthy tones. Will keep in cellar for some time. Small prod. 1000 cases. — 8 years ago