“It’s… outsized. We get big tannins, big fruit, big acid, and big extraction.” That’s how Calcareous Vineyards winemaker Jason Joyce describes the types of wines that the Paso Robles region is naturally calibrated to produce. Even by New World wine standards, Paso Robles has climate conditions that some might consider Read More
One of the main statistical canards about wine is that smaller yields equal better quality. This is so widely believed in Europe that wine seminars become predictable. If a winemaker is on a podium talking about a wine, the first question is never about philosophy or intention, but "What was Read More
When traveling throughout wine country, food and tasting experiences continue to pop up as a theme in tasting rooms around the world. But not all food and wine or tasting experiences are alike. From cheese and almonds to full course meals, standard bar tasting to a sit down private flight, Read More
A Brit writing on Napa Cabernets, for an American wine magazine – isn't that a bit bloody minded? A tad “coals to Newcastle”, if you will? Stay with me, it might get interesting. California's Napa Valley has nothing left to prove – the 1976 and 2006 Judgments of Paris are Read More
I believe in the Tolstoy theory of history: great men don't really influence nations, but surf a tidal wave of societal change that was coming anyway. Thus it is with Robert Parker. Wine lovers spend a fair amount of time complaining about his malign influence. We want things he ignores, Read More
This is billed as an “Old World meets New World” wine. It might be more correctly labeled as a “French wine aimed directly at cutting into the American market.” There are some nice blackberry nuances around the nose but they-read more- Read More