This barrel sample is wine in its infancy. Indeed, most of it is still resting in the comfort of its oaken womb. It was as high and tight as a Marine's boot camp hair cut, tart with unsweetened cranberry and-read more-
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This is a very pleasantly juicy, reasonably-priced meritage. Cherries overly blackcurrant flavors, while dark chocolate, tobacco, and eucalyptus appear on the mid-palate. Tannins and acids are well balanced, and moderate, and the finish has a pleasant mintiness behind the mixed-read more-
Megan Blankenship is a marketing professional in Portland, Oregon. Between visiting Oregon wineries and planning wine events, Megan blogs at MarketingMegan.com and hunts for the best happy hours in the city. Email your comments and questions to her at m.blankens[at]gmail.com.
This is simple, one-dimensional, jammy, and oaken. It is also cloudy, not something you see as often in these days of high-quality winemaking. The fruit is slightly peppery sour cherry and raspberry. The oak is not integrated, but seems to-read more-
You may be surprised to learn that West Coast wine regions are excellent sources for bottlings of 100-percent counoise—in fact, you may be surprised that such varietal bottlings exist. These enterprising ventures, often side projects of major growers and producers,-read more-
Fifteen percent new oak adds creaminess without overwhelming the fruit. Apples and tangelo (honeybell) and a touch of white pepper are matched with good acids. The finish falls off quickly, but that is not unexpected at this price point. This-read more-
When most people imagine visiting a winery certain things come to mind. Sunlight shimmering off rolling green hills covered in row after row of grape vines. Tastings of newly released handcrafted wines. Guided tours through rooms filled with rows of-read more-