Mike Obley

9.3

Drinking bueatiful — 3 months ago

Kristin Cancellieri

8.9

Softer Cabernet full of mellow dried herbs and cherry. Loving it with grilled pork tenderloin. — 4 years ago

Dave Chambers

8.9

Cracking open this Coyote Bowl Series Chard from Church and State to go with baked Mac & Cheese and Asparagus — 5 years ago

with Heather

Bill Morgan

8.9

Crisp white peach — 5 months ago

George Hesse

9.0

This is another blend. But this time it’s Cab, Syrah and Mourvèdre. — 4 years ago

Bob McDonald

9.3

Earthy aromas with ripe plum notes - a very Otago nose albeit in the lighter spectrum. Same notes transfer to the medium bodied sappy palate. Not as full bodied as I was expecting. Quite Burgundian in weight and texture. Made by the equally earthy Nick Mills, owner and winemaker who made his presentation at Pinot NZ 2018 in Wellington in bare feet. Rippon is biodynamic and chemical free. I subsequently had a nice chat with him - a genuine bloke. Must be one of the prettiest vineyard scenes anywhere in the world sloping up from Lake Wanaka. Whilst this is classed as Central Otago this is not as full bodied as the Bannockburn/Felton Road district. — 5 years ago

Shawn Thompson

9.1

Rich violet hue with elegant legs. Nose is smoke, cured meat, vegetal, with tobacco but densely sweet blackberry at the center. Invitingly lush warm and supple palate with some tobacco and stewed fruit. Very yummy. Paired with bbq cheese-burgers — 5 months ago

Akshata Singh

9.3

Velvety without being dry. — 5 years ago

Keith Crump

9.0

Go Gisborne — 5 years ago

Richie Davies

9.3

Really enjoyed this - dangerously easy to drink — 6 years ago