This elegant yet complex, medium-bodied Pinot noir (from the lesser-known east side of the Willamette River) opens up immediately with ripe red cherries and raspberries. Keep swirling and discover layers of tobacco, rose petals and mint will come through. Slightly-read more-
Pinot noir can presented in a hundred different ways, depending upon clone, terroir, and the decisions of the winemaker. In this case, a small mountain vineyard, low yields, and 45% new French oak, and wine bottled unfined and unfiltered created-read more-
The Palate Press Wine of the Week, August 9 - 13, is:
Common wisdom often has it that to make its mark in the wine world, a region has to have a specific wine—often, a specific variety—that will be easily recognizable by average wine drinkers. A wine that provides a signature, a-read more-
Pinot noir can presented in a hundred different ways, depending upon clone, terroir, and the decisions of the winemaker. In this case, a small mountain vineyard, low yields, and 45% new French oak, and wine bottled unfined and unfiltered created-read more-
This is a very citrusy Riesling, sending out waves of tart citrus, lemon, lime, a touch of pink grapefruit, all wrapped in green apple peel. Flavors are reminiscent of Sauvignon blanc but the more viscous mouth-feel hints at Riesling. It-read more-
Passing through a guarded gate, my wife and I, on an anniversary trip to Spain, entered the bucolic 1000-hectare estate of the storied Vega Sicilia. This Bordeaux-style winery, founded in 1864, originally was a small village inhabited by the wineries’-read more-
The coffee finally started kicking in somewhere around the outskirts of Spokane. I had just spent the previous five days on a non-stop tour of wineries in Oregon’s Willamette Valley, then moved on to the Yakima Valley in Washington, followed-read more-