Flavors of blackcurrant and a tiny touch of mint are quickly overwhelmed by cherries from the merlot and wood from the winemaking. It is sweet, red fruits ultimately dominating, with spices from the wood, cinnamon and clove. This is one-read more-
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-
credi•bil•i•ty- ˌkre-də-ˈbi-lə-tē n. — the quality or power of inspiring belief If I were less than honest as a critic, I think people would spot that right away, and it would destroy my credibility. —Leonard Maltin Robert M. Parker Jr.-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-
Historically, Sicilian culture was fascinating but routinely bloody. Thankfully, today the only red you’ll find flowing freely is the wine. This Italian island offers great wines, a richly diverse cuisine, and accommodations steeped in history. The true Sicilian experience begins-read more-