Palate Press Wine of the Week A big, jammy wine, but balanced with a good streak of acid and very fine, firm tannins. Most of all, it is still very young, with many years of cellar improvement ahead of it.-read more-
Deep ruby red with ripe fruits and plum notes, this is a classic California Pinot Noir. Light, flavorful and beautifully balanced, the Heron Pinot Noir picks up on the savory flavors of the caper berries, olives and vinaigrette while being-read more-
I will confess I am partial to Bonny Doon’s wines, but the 2008 Vin Gris de Cigare is one of the finest rosés I’ve tasted. I keep several bottles well chilled at all times. A blend of grenache, cinsault, roussanne,-read more-
Most people can confidently pair wines with seafood, meat, or pasta—but pairing wines with salads can put even an avid wine drinker into a quandary. With the warm weather upon us, salads are about to take up more room at-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-
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-