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2007 Domaine La Bastide Syrah

This is a real Old World Syrah, dark garnet in color and notes of earthiness, leather, and smoked game. On the attack the fruit is all blackberry, but it softens into raspberry and cherries on the mid-palate. The finish has a lingering smokiness. There is a very slight off-putting mothball odor on the nose, but it does not translate to the palate. It may blow off over time, and it did. Very interesting. Drink with a thick, rare, sloppy burger.
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2007 Sartori di Verona Regolo

The dominant grape in Valpolicella, Corvina becomes a better-than-average table wine from Sartori di Verona. The winery, located in northeastern Italy, gives this wine an ample dose of oak at 12-24 months but the tannins and finish remain smooth. There is a lovely hint of cherry on the palate which evolves to sour cherry on the finish. It is a medium-bodied wine that comes in at 13.5% alcohol. Pair with simple pasta dishes, pizza, or mild stews.
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2007 V. Sattui Winery Cabernet Franc

Another star of the Palate Press Grand Tasting, earning a consensus four out of five stars and introducing many of our guests to Cabernet Franc. It was a lean, powerful Cabernet Franc, exhibiting the typical tobacco under clean blackberries and light but clear tannins. This will continue to age nicely for several years. Drink with New York strip steak. It is a particularly good choice for those who prefer their meat medium or more, rather than rare.
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2007 Domaine de Monpertuis Cuvée Counoise

Originating from Domaine de Monpertuis, a winery located in Châteauneuf-du-Pape, this Old World counoise is deep amethyst in color and exhibits a “hot” nose and high acidity that mirrors the minerality of its terroir. Dry and earthy, this bottling offers a generous amount of tannins. However, allow it to open up to experience ripe, red fruit that elevates its Old World characteristics to a wine that ideally compliments a fatty and substantial fish like halibut. I owe my friends at Liner & Elsen a big thank you for performing the seemingly impossible task of locating a 100-percent Counoise import from France for less than twenty dollars.
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2007 Rencel Josko Terrano Negra

From grapes left to dry until Easter, this sweet Terrano evokes the richness of aromas and the body of a Porto wine. The colour is dark violet, nearly dark brown, but the nose is fresh, with aromas of dried orchard fruits, nuts, dried figs and a lot of dates. In the mouth, there’s coffee cream, dates, dried figs again. A very tasty wine which can be paired with chocolate, and also with some cold cuts if you like.
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2007 Domaine Bordenave Jurançon Sec Souvenirs d’Enfance

This uncommon varietal wine is quite aromatic, redolent with sweet tropical fruits and ripe flowers, fried plantains, lychee, and orange blossoms. The palate is a fascinating blend of Riesling and Sauvignon Blanc profiles, lime, grass, and Indian River white grapefruit plus white flowers and a distinct petrol flavor. Drink with chicken well-rubbed with spices and roasted.
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Palate Press Wine of the Week: 2007 L’Acadie Vineyards Prestige Brut

Sparkling wine from Nova Scotia? There is actually some logic to it: crispness and high acidity are key to making a pleasant sparkling wine, and that is something that is easy to get when you're winegrowing on the edge as one does in this Atlantic Canadian province. Winemaker Bruce Ewert, who started his career making award-winning sparkling wines in British Columbia, is consistently producing solid bubblies in his new eastern digs. A traditional method wine that won a gold medal at the 2010 Canadian Wine Awards, this is crisp and clean, with fine, lively bubbles, lovely apple and white fruit notes, mineral accents and great length. The most surprising thing about it is that it’s made from a hybrid called L'Acadie, a hardy grape that grows well in cold climates. If I told anyone this was a blanc de blanc from 100% chardonnay, nobody would be the wiser.
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2007 L’Acadie Vineyards Prestige Brut

Sparkling wine from Nova Scotia? There is actually some logic to it: crispness and high acidity are key to making a pleasant sparkling wine, and that is something that is easy to get when you're winegrowing on the edge as one does in this Atlantic Canadian province. Winemaker Bruce Ewert, who started his career making award-winning sparkling wines in British Columbia, is consistently producing solid bubblies in his new eastern digs. A traditional method wine that won a gold medal at the 2010 Canadian Wine Awards, this is crisp and clean, with fine, lively bubbles, lovely apple and white fruit notes, mineral accents and great length. The most surprising thing about it is that it’s made from a hybrid called L'Acadie, a hardy grape that grows well in cold climates. If I told anyone this was a blanc de blanc from 100% chardonnay, nobody would be the wiser.