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2012 Paul Mas Estate Pinot Noir

David Honig
Wine Reviews
1 min read
A good French Pinot Noir for under $15 is a rare pleasure. Cherry, anise, and a touch of milk chocolate come through on the nose. Strawberry and redcurrant soar over star anise and milk chocolate, with a small strip of dried orange peel adding to the finish. Dusty tannins and

2011 Gascon Reserve Malbec

David Honig
Wine Reviews
1 min read
Jammy nose, blueberry pie and plums. The palate starts with sweet blueberry compote and plum, adds a tart zing of raspberry on the mid-palate, and ends with a flourish of vanilla and brown sugar. Sweet tannins and tart acids give it balance. Drink with portobello mozzarella burgers. Recommended. 87 points.

2011 Frei Brothers “Reserve” Pinot Noir

David Honig
Wine Reviews
1 min read
Cherry stones, vanilla, and cola show on the nose. The palate leads with black cherry and strawberry, with a tart raspberry twist. Some vanilla comes through on the mid-palate. The finish favors the tart over the sweet. Mouth-feel is soft, tannins mild. Drink with bacon-wrapped pork medallions. Recommended. 87 points.

2009 Plantagenet Shiraz

David Honig
Wine Reviews
1 min read
This is a big mouthful of wine, but bright and fresh, not jammy. The nose has aromas of blackberries and wood smoke. Blackberries lead on the palate, followed by smoke, vanilla, and bacon, which lingers with blackberries and vanilla on a lengthy finish. Acids are bright, tannins firm and slightly

2012 Alamos Cabernet Sauvignon

David Honig
Wine Reviews
1 min read
Put a small green pepper between fresh blueberry pie and cherry pie, and you'll get the aromas coming from the glass. The palate is similar, leading with sweet blueberry pie filling and vanilla-flavored crust, moving toward the same in cherry on the mid-palate, and ending with a touch of green

2011 Ghost Pines Cabernet Sauvignon

David Honig
Wine Reviews
1 min read
Cabernet for barbecue, and more. The nose shows black currant and tobacco leaf. The palate opens with black currants, plums, and vanilla. It adds cherry and spice box on the mid-palate, followed by a clear hit of eucalyptus. Tannins are dusty, acids zingy. Drink with dry rubbed brisket. Recommended. 88