This intriguing rosé started with three days skin contact, followed by a very slow three-month fermentation. Progression on the palate is fascinating, as if the wine changed from white to red from attack to finish. It opens with a great-read more-
This deeply opaque Syrah blend spent 30 months in very tightly grained new French oak. It is already terrific and has years ahead of it. Tannins are very sweet. Flavors comes in waves, with tremendous depth. Blackberries are the lead-read more-
This is a well-balanced and luxurious Chardonnay. It is made with 25% in stainless steel and 75% in new medium-toast French Oak. It does not undergo malolactic fermentation. The wine was rich and creamy but clean, with good acids and-read more-
The palate shows sweet black cherries made tart with flavors of rhubarb an unripe strawberry. Oak treatment is apparent and the aftertaste slightly artificial, like licorice strings. This is juicy and simple, not bad for the cost, but a little-read more-
Less than a hundred feet away from my desk a handful of young Frontenac and St. Croix vines are entering their third year here in Salt Lake City, and maybe they aren’t the only ones around. A few industrious pioneers-read more-
On the left, a glass of 2007 Zuccardi Q Mendoza Malbec. On the right, a glass of 2004 Château Lagrézette Cahors—also a Malbec. The Zuccardi is fruitier, with slightly jammy overtones and good structure (though the acidity seems a little-read more-
As a part-time manager of a wine retail shop in British Columbia, and a full-time marketer, I’m bringing a level of analysis to our business that is treading new ground at the small, independent store level in wine retail while-read more-
Clear, medium ruby to garnet. Aromas of cherry, pepper, oak, cedar, spice, red fruit, currant, violet, vegetal. Dry, medium tannin, medium-high acid, medium-full body, cherry, strawberry, anise, soft oak. WHO: Bodegas Beronia WHAT: Tempranillo, Garnacha WHERE: Rioja, Spain WHEN: 2006-read more-