Treveri Sparkling Rosé

David Honig
Wine Reviews
1 min read
The aroma is a perfect blend of fresh-squeezed Indian River citrus, Ruby Red grapefruit and Valencia oranges. Citrus dominates the palate, too, leading with the Ruby Red, and moving toward the sweeter Valencia oranges on the mid-palate. Throughout the palate there is a strawberry and sage background, adding sweetness and

2012 Coté Mas Rouge Intense

David Honig
Wine Reviews
1 min read
Candied black raspberry and coffee grounds show on the nose. Black raspberry shows on the palate, too, with coffee, then red plum on the mid-palate. Tannins are medium-grained. The overall sense is juicy, rather than deep. Drink with a pork tenderloin sandwich. Recommended. 86 points. WHO: Coté Mas WHAT: Red Blend

2010 Kilikanoon “Oracle” Shiraz

David Honig
Wine Reviews
1 min read
A deep, inky mouthful of black, from blackberry to black licorice. Blackberry pie, smoked meat, and pepper aromas flow from the glass. Blackberry pie, rich with jammy fruit, vanilla, and buttery crust, leads on the palate. Layers of flavors build from attack through mid-palate, including black licorice, tar, pepper, coconut,

2009 Davenport Cellars “Continuity” Red Blend

David Honig
Wine Reviews
1 min read
Cabernet Franc has a big effect on aroma, and here it piles tobacco leaf atop plums and black cherries. Elderberry, black cherry, and tar open on the palate, with coconut and vanilla coming through on the mid-palate, where they are joined by red fruit highlights. Tannins are gentle and mild,

2010 Chateau de Sours

David Honig
Wine Reviews
1 min read
The nose releases aromas of black cherry, redcurrant, brambles, and mint. The palate shows redcurrant, plums, leather, brambles, and a bit of mint. Tannins are harsh, acids sharp. Drink with steak burritos. No Recommendation. WHO: Chateau de Sours WHAT: Merlot (85%), Petite Verdot (10%), Cabernet Sauvignon (5%) WHERE: France, Bordeaux Controlée

REDUX 2013 / Terroir: Do We Have Evidence?

Erika Szymanski
Features
2 min read
Palate Press has selected our favorite stories from 2013 and will publish Redux articles over the holidays, starting with a week featuring Palate Press Columnists. The editorial board hopes you enjoy these highlights as we look forward to bringing you the best stories for your palate in 2014. ••• t this point, its reasonably