Aged in 20 months in barrel. All used oak. Large & small barrels.
The nose reveals; a touch of funk, sour notes on the fruit, blackberries, blue & purple fruits, black raspberries, black licorice, whiff of herbaceous notes, some white & black pepper, dark rich soils, black cherry cola, crush rocks, soft wood notes with; violets, lavender, red & purple flowers.
The body is medium with firm, tarry, chewy tannins. The fruits are bright and juicy and falls into dusty dark earthiness. Sour notes on the fruit, blackberries, blue & purple fruits, black raspberries, black licorice, whiff of herbaceous notes, some white & black pepper, dark rich soils, sandstone, black cherry cola, crush rocks, dry stones, soft wood notes with; violets, lavender, red & purple flowers. The acidity is high and waterfallish. The finish is leaner, nicely balanced & ripe.
Photos of; the entrance to Waterford, tasting patio, Waterford grounds and large tasting table.
— 6 years ago
Kevin and Carolyn’s - Delicious red fruit — 7 years ago
New Year’s Eve Dinner with Kevin & Sarah — 8 years ago
I really enjoyed the Southern Rhone style blend from this producer’s 2015 vintage. That said, I’m enjoying the Syrah even more. This shows amazing texture & nuance to add complexity to the dark fruit. The nose in particular shows savory, almost olive brine character to match the summer blackberries. Beautiful wine- a producer well worth checking out! — 8 years ago
Not a blend, 100% chardonnay. @Delectablewine — 5 years ago
Nothing complex. Just delicious WA state merlot and cab. It is well made. — 5 years ago
Lots of lime flavour, nice polish river style. — 6 years ago
Olivia’s recommendation, lovely. Roughly $30 a bottle $14 a glass at the Dock — 7 years ago
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. — 7 years ago
Stewed black plum and black cherry. Jammy and spicy. Really yummy — 8 years ago
Outstanding Chardonnay but a bit pricey! — 9 years ago
The “Cotes du Rhône”- style blend from @kevinwhitewinery . 57% Syrah, 24% Grenache, 19% Mourvèdre. The wine is lush and aromatic and this producer seems to make a conscious effort to keep the retail cost low. That sentiment follows this band and album perfectly. Total brilliance all around here. — 6 years ago
Leathery ripe red fruits with some nervy pepper notes. Good effort! — 6 years ago
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
Lots of ocean air minerality and oyster shell. Sweet spice. Bit sweeter than I would like but nice componentry. — 8 years ago
WOW!! Fantastic full bodied fruit driven cab sav. Hint of vanilla, and smooth, so smooth with virtually no tannins to speak of. Get me some more! — 9 years ago
Rigoberto Rangel
Definitely a smooth Cab. What one should taste like. Great by itself or paired with food. — 5 years ago