Palmer Emmitt

Owner/Winemaker Judge Palmer

9.0

Holding up pretty well! — a year ago

Ted

9.0

Solid and no complaints. NZ SB has such a distinctive flavor profile. Would love to visit the place. — 3 years ago

with Jeni

Nichole Bosson

9.1

Excellent Bourgogne at Te Honu Iti, Cook’s Bay Mo’orea — 5 years ago

K Brooks

9.0

Quite tasty — 6 years ago

K Brooks

8.9

Very pleasant Sauvignon Blanc, light and dry and not grassy like typical Marlborough Sauvignon Blancs — 6 years ago

Darryl Robinson

9.5

I will buy more of this Rose as Summer comes closer. Wonderfully balanced — 7 years ago

Douglas Braun

8.9

Gotta think Hawkes Bay Syrah is going to get more attention this is different in style than the Te Mata - blueberry fruit good intensity spice roasted meat little bigger tannins and oak — 8 years ago

Phoebe Lowe

9.3

Very smooth, value wine, highly enjoyable and easy drinking with light palate foods — 2 years ago

K Brooks

9.0

Wonderful with Pat’s grilled swordfish ($23). Subtle oak barrel toast gives the wine a warm chardonnay feel without being overly oaky. Has a chalky flinty mineral mouth feeling. — 4 years ago

donat agosti

9.4

A discovery from NZ. Fullbodied. Well balanced as from condrieu. — 5 years ago

K Brooks

8.9

Quite pleasant Sauvignon Blanc ($23) — 6 years ago

Daniel P. Drake

8.9

Tonight I have opened the 2017 Te Awanga Rod McDonald Mister Sauvignon Blanc.

On the nose there is generous amounts of lime, guava, grapefruit, kiwi fruit, nectarine, white flowers, minerality and wet concrete.

On the palate I am finding nice citrus, lime, white peach, green apple, kiwi fruit, nectarine, celery, herbs and minerality.

This wine is medium bodied with medium + acidity that moves nicely into a long clean citrus finish. Have a continued great weekend and please stay safe. Nostrovia! 🥂🥂🥂🥂 — 6 years ago

Bob McDonald

9.4

Made in Martinborough NZ by Japanese perfectionist Hiro Kusuda. At vintage time he flies out a team of pickers from Japan who inspect each and every grape before crushing. A light to medium bodied Syrah with white pepper and ginger notes - also dried meat. On palate you can actually taste the pepper. Love this style of wine. Cannot see a long cellaring future however. Lovers of big Barossa styles may not like this. With a little more mid palate fruit I would have scored 96+. Very much like another Kiwi Syrah - Te Mata Bullnose from Hawkes Bay - one of my faves - also loads of white pepper. — 8 years ago

Tom Utheim

9.1

Fruktig og passet godt til mexikansk gryte på hyttå, med Christine — 8 years ago

Amy Hamilton

9.1

It is a decent Sav Blanc. Crisp, fruity, dry on the plate. Nice summer wine. — 2 years ago

GM Haggerty

9.1

I can imagine this peppery, herbally wine with Onion soup, crostini, strong cheese…. Or on its own with chocolate chip cookies. — 3 years ago

Peter Sultan

9.0

Deceptively simple?New Zealand syrah with a cool climate DNA. Waiting for day 2. And day 2: better, fuller, lovely. Smooth & velvety texture are the bywords.
— 5 years ago

Patrick Joyce

9.0

Quite tasty — 6 years ago

Adam Gäfvert

9.0

Seriös Merlot. Som väntat fruktdominant men med väldigt torrt avslut. Mörka bär, plommon, cigarr och svart te. Mediumfyllig kropp men väldigt snabbdrucket. — 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