Mike Searby

8.9

Plums and menthol. Very quaffable. — 5 years ago

Rubychick

8.9

Soundtrack to the Summer #prettythings — 6 years ago

Alec Jeffery

9.1

Drinking beautifully, fruit driven with great tannins and crunchy acid — 7 years ago

Karn Singh

10

One of my favourites. Clean, delicious and full-bodied. — 9 years ago

Alec Jeffery

9.3

Oh yes, Margaret River at its best, big style but structure and complex palate, nutty nose, so moorish, — 9 years ago

Richard Kauffer

9.5

Loved it!! — 10 years ago

Rubychick

9.4

Zinfandel change, nice — 11 years ago

Aaron Steer

9.5

Amazing whiskey. Vanilla and pepper notes and very smooth. — 11 years ago

Jay Kline

9.5

And they call this their “second” wine. After McHenry in Santa Cruz, Seavey was an absolute show stopper for me on our recent trip to wine country. We had the opportunity to try five different wines with three bonus pours from recent and library wines and I tell you: All 👏🏼 eight 👏🏼 were 👏🏼 bangers 👏🏼. From their Chardonnay (which was sprung on us the moment we arrived, was acid driven and had the most delightful spine of minerals that I could have sworn it was GC Chablis), to their Rosé (which is a Cabernet Sauvignon/Merlot blend and bends what’s possible with the genre) to their Founder’s Reserve (which didn’t present much in the value dept. but was a killer wine nevertheless). Anyway, this 2005 Caravina is positively singing right now. Opulent amounts of plums, cassis, brambles, and sweet tobacco with secondary characteristics juuuuust starting to make their appearance: leather, truffle, and forest floor. Moderate acid. Firm tannins still! What a beauty...in a sort of masculine way. America! — 6 years ago

Robert Mackie

9.4

Delicious — 7 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. — 7 years ago

bharat

9.0

Great Lodi Zin with lots of fruit and spice. Very well rounded. Had it with Lucky and Andy at Surlas. Bought it at Mchenry village. Would definitely buy again! — 9 years ago

Laura N

9.4

Fine french oak and toasty brioche. Lovely balance — 10 years ago

C C

9.9

McHenry 10 year reunion — 11 years ago

Jay Kline

9.2

Another impressive PN from the Santa Cruz Mountains. I’m beginning to believe that this is, in fact, the best area for Pinot in all of California. Yes, even better than the Sonoma Coast. This wasn’t as interesting or nuanced as McHenry but it’s still distinctive in very positive ways. Good amount of wild strawberries and some darker forest fruits with some pie spice, forest floor and finishes with that characteristic acid that I absolutely love. — 6 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

Einar Vollset

9.8

This is an incredibly unique Pinot for CA. Unfortunately it can be hit and miss (VA, unreasonably often corked), but if you get a good one it is very nice indeed. — 9 years ago

Bob McDonald

9.4

Cape Mentelle was an early pioneer with Zinfandel in Australia with winemaker David Hohnen. This was easily the best of 4 masked Zins including 2 Californians which were admittedly younger but very lolly jelly beans. This has reawakened my interest in Zins. Brilliant wine. 18. — 10 years ago

Matté

Manager The Wine Cellars

9.0

Sweet cherry on the nose, pepper — 11 years ago

Evelina Bačianskaitė

9.9

Amazing 3 friends. Perfect combination for a perfect price. Very good. — 11 years ago