David Tropiano

9.5

Tom, Judd & Simon. 3.8.24. — 2 months ago

Riki Noar

9.0

Greywacke
Sharp, minerality, grapefruit — 6 months ago

Bryce Wiatrak

9.2

Another winner from Greywacke, Kevin Judd sources his Pinot Noir from the more clay-dominant Southern Valleys. The wine finds a more exotic profile for Pinot - macerated blood orange peel and pomegranate meet a dizzying array of spices and herbs - curry, saffron, smoke, spearmint, and thyme. Savory, well structured, and long. — 6 years ago

Isaac Pirolo

9.2

Cloudy Bay’s 33rd vintage. I’ve been a fan since their 12th. In fact, their 1996 was my epiphany wine; it was THE bottle that started it all. 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’). Cloudy Bay was acquired by LVMH (Louis Vuitton Möet Hennessy) in 2003. Production of the 2017 vintage was down due to Cyclone Debbie. All fruit that was not harvested prior to the storm was discarded. Lime oil and white grapefruit combine with lemongrass and apricot, and will have you bracing for a razor sharp acidity to come, but what follows is superb balance. There’s a ping of acidity that’s just enough, which allows the flavors to linger just a little longer than usual. Still a fan. — 6 years ago

Bob McDonald

9.0

One of the lighter bodied Cuvées from Ten Minutes. My favourite is the Judd vineyard for Pinot Noir. See previous Coolart Road notes. Mid crimson in colour. Red cherry, varnishy smoky nose. Barely medium weight palate but M plus intensity of flavour. My last 2015 Coolart Road. We had a great cellar visit and lunch just before Christmas 2023. — 4 months ago

Brian Ager

9.1

A delicious Cab Franc and Sauvignon dominate Napa Valley Meritage which has aged nicely over the past decade, but nonetheless improved with a 30-45 minute decant. Begins with delightful nose of stewed red fruit, savory dried herbs like oregano, and hints of cigar box & black pepper.  On the palate the tannins have mellowed but are still present and there's a bright acidity along flavors strawberry, pepper, and leather on the finish.  A stellar pairing with 24 hour dry aged Filet Mignon! [5/11/23] ($42) — a year ago

John Hebert

9.1

Has been in the cellar for over 12 years. Definitely needed some breathing. First taste is very interesting and really powerful first taste. Opens up with time. — 6 years ago

Bob McDonald

9.2

One of the great names in World Wine IMO. This is the time it takes to cross from one side of the Vineyard to the other, so it's a relatively small property. Of their single Vineyard Pinots I tried to taste and buy the Judd which had Sold Out. This is the Wallis which possesses good structure. A little firm at present. Put it in the cellar. Had another another bottle 6 years later in late October 2023. Still has a firmness to the wine overall which it may never lose. Still enjoyable with savoury red fruits and Sous Bois. Have the last one in a year or two. 90 points. — 7 years ago

Bob McDonald

9.5

I had the previous bottle 37 weeks ago and this was, once again, outstanding. Sous Bois is still there along with red fruited (cherry), red florals (roses) and confectionery. Evidence of whole bunch in the ferment. My daughter, Georgie adored it and said it was one of the best if not THE Best wine she has had in her Australian visit for the past 5 weeks. She has now returned to Copenhagen. Only 1705 bottles made. On Saturday my wife and I are having lunch at Ten Minutes by Tractor and need to restock their excellent wines. — 5 months ago

with Georgina

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. — 6 years ago