Cloudy Bay's Sauvignon Blanc was the New Zealand shot heard around the wine world. Today, they still prove to be leaders with the grape. Drawn from the Wairau Valley, if you like Marlborough Sauvignon Blanc, it's hard not to be captivated by Cloudy Bay's. Explosive and beaming with its audacious greenness, the wine shouts of oregano, green pepper, thyme, tomato leaf, and most every other classic flavor you can associate with New Zealand SB. Cloudy Bay's still got it - and with the 2017 you can taste their mastery. — 4 years ago
Another crowd pleaser when I can find it on the menu. Oakville has so many amazing examples, and this is definitely on my favorites hit list. Love everything about it, as it exemplifies the region. Rich soil producing a strong structure, sweet tannins, bold fruit and earthiness that does not overpower. Of course this can lay down for a longer time, but I have so little time and so little patience. — 5 years ago
Last blind red for my father’s 53rd birthday. We tried four 2014s, two were Cabernet Sauvignons and two were Bordeaux Blends.
Completely coats the glass, dark purplish red. Super dark and rich on the nose with baking spices, black fruits, gravel, and dark chocolate. Heavy tannins (7.5/10) and full bodied. Tight and rough palate to start. After a 3.5 hr decant it started to open up nicely with a layered richness. Notes of black currants, berries, cinnamon, dark cocoa and spices. Long and lingering finish. Drink till 2037. — 4 years ago
I look forward to this wine all year, every year. It's about half Grenache with smatterings of Grenache Blanc, Mourvèdre and Carignane. The light pink color is very Provençal, and the nose falls into line with it. Aromas of strawberry and watermelon are in the forefront, with plenty of herbal influence. On the palate, it drinks more red than pink, with cherry, currant and licorice on display. The acidity is plainly perfect, and a nutty savoriness just peeks through and lingers on the finish. — 5 years ago
Quite dark redblue color for a PN; the nose is full of raspberries and dark cherry but also has some savoury forest leather/game type of aromas; taste contains all from the nose plus high spicy acids, some oak flavours and weak small tannins. Very well made NZ pinot, paired with Montana intenso cheese, Chianti salami, and Shostakovich's 8th quartet. — 5 years ago
Two Pinot Noir lovers, Adam and Dianna Lee, founded Siduri Wines in 1994, producing only four and a half barrels of Pinot Noir that first vintage. Now they make over 10,000 cases of Pinot Noir. Dark Ruby with dark fruit aromas and sweet spice. On the palate blackberry and ripe cherry flavors with sweet cacao and fragrant spice. Focused soft tannins, balanced acidity on lingering finish, very nice! — 5 years ago