Soil in Turmberg is primarily loess and loam, becoming slatey/phyllite going deeper. This results in a focused/restrained nose full of minerality and peach. Off-dry on palate with refreshing acidity that will provide the vessel for long ageing. Concentrated with medium+ body and length. Ioannis Karakasis WHO: Weingut Robert Weil WHAT:
Dense and focused nose offering typicity with intense minerality and florality. Combines power and finesse in palate. Balanced with lively acidity, medium+ body and medium+ alcohol. Dense, well defined and well structured wine that will evolve over the next decade. Ioannis Karakasis WHO: Schloss Johannisberg WHAT: Riesling WHERE: Germany, Rheingau
Burgundy on the nose, restrained but high quality oak. Silky on palate with sophisticated tannins, refreshing acidity followed by medium+ body and slightly burning alcohol. Delivers fresh red fruit, backed by chocolate, coffee notes that reveal heavy toasting of barrels. Has the potential to age due to its dense and
While most classic wine regions of the Old World, such as Bordeaux, Rioja and Tuscany, focus on dry reds, the Rheingau, in Germany, is one of the very few classic regions producing primarily top-class white wines. These wines span sweetness levels from dry to off-dry to dessert. They are characterized
This golden chardonnay begins with a lemon vanilla nose, and vanilla can be overwhelming in a chardonnay -- but it isn't, in this case. There's apparently plenty of oak, but it's nicely integrated so it doesn't make the wine too sweet either. A strain of lively acidity runs through the flavor, with a hint
Only an hour away from downtown Boston, is a lovely, well-situated parcel of vineyards, situated between the East and West estuaries of Massachusetts’ Westport River. Westport Rivers Vineyards has more than 25 years under its belt producing wines, though the former potato and dairy farm has been worked by the
Tasting this remarkable, balanced and vibrant cabernet franc from the Basque country, in Southwestern France, I was impressed by how discreetly it is produced by the owner of this small, 4.5-hectare (10-acre) biodynamic domaine, none other than Jean-Claude Berrouet, winemaker at Château Pétrus from 1964 to 2007. Born in Basque
If you've never put your nose inside a few well-wrought barrels, it may be hard to understand just how excited winemakers can become about oak - and also, just how varied the contribution of oak to the profile of a wine can be. The range of smells, the different characters