Thanks for organising a fantastic tasting Nick.

My favourite wine was the Clos de Lambrays (lovely perfumed, haunting aromas of wild strawberry, exotic spices, dried herbs, with a dense, mineral-laced palate with fine, powdery tannins and a long, smoky finish), although I think the Clos de Tart will be the best wine in ten years time.

Best Kiwis for me were your Cloudy Bay Mustang (oaky at this stage, but plump with nice rich tannins) and the Escarpment Pahi (serious old vine richness, plush with fine-grained tannins).

Thank's again, Matt Deller

Many thanks to the 'Cloudy' team for a great couple of days and kudos to Nick for such a great line up. Favourite among the kiwis was the Mustang, floral, fragrant, powerful palate, plenty of structure giving way to a stylish finish and the Pahi, dense complex bq, plush, structured and long. My top wine was the Soter Mineral Springs, great New World fruit expression with lovely floral notes, plenty of drive, rich, concentrated, finishing with fine even tannins. Superb, as was Justin's lunch! thanks again, Al Morris

hey nick, cheers for a great experience at cloudy bay. my first visit but without a doubt not my last. with my experience of old world to new world about 100-1 my favourite wine for the day was the cloudy bay mustang vineyard pinot noir. i thought the nose came though with subtle cinnamon, chocolate and spiced fruit notes while on the palate delicious ripe red fruits came though. the length was spot on which was carried through by the soft but firm tannins. the valli waitaki valley was similar but didn't quite deliver like the mustang did. so much so i grabbed a case on my way out the door. paid for of course haha. cheers again nick and the team

After avoiding a volcanic dust cloud that grounded all airlines other than the extreme sport nation’s trusty Air New Zealand, we arrived in Wellington to change planes. We departed for Marlborough in true stealth style via an 11 seat sightseeing plane at night. Lucky I had a hip flask of Cragganmore to share.

The hospitality at Cloudy Bay was really great. Everything was paced so that we visitors could really enjoy ourselves as well as learn a lot about Cloudy Bay and Pinot Noir, and also meet such an interesting group of wine lovers from around the globe.

My highlights from the tasting were wines from New Zealand and Oregon. Although there was some discussion about the future greatness of the Burgundies (and I love aged Pinot) I find it difficult to recognize the potential while being overwhelmed by the dizzying experience of sitting in a room filled with oak barrels and with hundreds of poured glasses of wine filling the air with glorious pinot aromas. I was taken by what could be consumed now. Re-reading my tasting notes is fun. As if I was judging a cocktail competition, I wrote down my top 6 before the wines were announced; 15, 11, 19, 6, 9, 14

15. Felton Road; Dark cherry Rusty Warm-meaty Long

11. Mustang Warm Big & Juicy, great structure Long…..

19. Soter Very dark Bacon & egg pie Rich lush delicious

6. Kooyong Cherry Mushroom field Rainy autumn Elegant finish

9. Argyle Raw wood Dry grip fruit lacking – opened up Long…

14. Dujac Ruby Camphor Minty bold Long

My mother makes a great bacon and egg pie and Argyle required revisiting and I ramped up its score at the last minute. This is what I wrote about Clos de Tart; cold fireplace ashes, dry summer kitchen woodshed. Go figure? It was trying to take me somewhere, but I was caught in the now.

The lunch by Justin Quek was sensational. I enjoyed sea urchin for the first time. Thank you to Jane Skilton MW for introducing ‘tension’ into my tasting vocabulary, though I’m still not sure what it means. Am I seeing it in the meniscus, feeling it on my palate or tasting winemaker angst?

Thank you Cloudy Bay,

Vernon Chalker

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