I'm impressed. The immediate offering was an inviting bouquet of cloves, cherry and a bit of baked pie crust. After about an hour, the oak and brown sugar layer nicely with a slightly toasty finish, far more subtlety than I-read more-
With partial fermentation in air-dried Billon French oak and the rest in steel tanks, this Okanagan Sauvignon Blanc presents with green grass, citrus and lemon drops on the nose. On the palate, it has citrus, pineapple, green apple and a-read more-
This is a deeply opaque wine and surprisingly complex wine. The nose opened with blackcurrant and cedar, with a background aroma of vanilla cream, but very light, not overpowering wood-based vanilla. The palate shows blackcurrants and blackberries. Peppermint and eucaplyptus-read more-
There is an article posted for the staff at the tasting room in Carmel Valley, California, where I work on the weekends. It features a series of tasting room “no-nos” that are guaranteed to leave the customers with a bitter-read more-
On the nose I found cedar cranberry, pepper, smoke, boysenberry, pomegranate, chocolate, red fruit, and cherry. Loved the nose! The wine followed through in the mouth showing tons of red fruit. I got cherry, cranberry, red raspberry, pomegranate, cedar, and-read more-
The fruit has started to fade into the background, allowing secondary flavors and aromas to come to the fore. Violets and licorice blend seamlessly with cherry, followed by licorice and a touch of tar on the mid-palate. The mouth-feel is-read more-
This Chianti (which happens to be 90% Sangiovese and 10% Merlot) was clear and clean, showing a bright ruby (with just a hint of purple) color. On the nose, I found tobacco, spice, sour cherries and cherry pit. In my-read more-
There is a seismic shift happening in the wine world right now. Of course, there have been slowing sales as in many other industries. But the sales have only snagged on specific wine categories. Namely the high-end blockbuster wines. The-read more-