Clear, ruby to purple color. Clean nose, earth, barnyard, vegetal, black cherry, and smoke aromas. Dry, medium body, tannin, and acidity. Flavors of mushroom and cherry with a medium-plus finish. Old world flare on new world juice.
The best to be said of this wine is that it is interesting. Chances are, neither you nor the person you pour this for will have had an unoaked Pinot Noir from Germany before. Once you have tried this thin, cherry-licorice flavored attempt, you will both be able to say you have.
This is a very citrusy Riesling, sending out waves of tart citrus, lemon, lime, a touch of pink grapefruit, all wrapped in green apple peel. Flavors are reminiscent of Sauvignon blanc but the more viscous mouth-feel hints at Riesling. It is a pleasant food-friendly wine, but not one that would stand out among similarly priced Rieslings, for it lacks any special Riesling qualities.
You may not recognize this wine as Chardonnay if you’ve only been exposed to the heavy oak and butter first popularized by some California wineries. Made without oak aging or malolactic fermentation, it is more like a new white varietal, and an alternative to dry whites such as Sauvignon blanc or Pinot grigio. This is pale, metallic, and straw-colored but quite clear. That color carries through in another sense on the nose with slight dry straw and additional citrusy hints. Grapefruit, pineapple, and hints of other fruits ranging from tangy to tropical in concert with mineral notes. On the palate it is fruity at the front, mouth-filling in the middle, with a crisp acetic flourish at the back. Leaving the wine in contact with its lees (yeast sediment) for four months gives this Chardonnay its pleasurable mouth feel. 239 cases produced. Read the full review on Simple Hedonisms.
Gorgeous translucent ruby color with clear edges, pure Pinot noir, with no tell-tale purple edges hinting at Syrah in the mix. When first opened it is a full plate of heavily smoked meat, like slow-smoked pork with a perfect pink ring. After a couple of hours of decanting, though, the red fruit comes through with nuances of tiny wild strawberries, Michigan cherries, and some cranberries. It is all shot through with a healthy dose of smoke (more mesquite than hickory), and a bit of the aforementioned BBQ pork, but far milder than when first opened. The finish is long. This is very good wine and a terrific bargain. Good luck finding it, though. Only 155 cases were made.
A knockout of a red wine from the somewhat obscure Jumilla region of Spain. Made from Monastrell, known in France as Mourvèdre, it is high in alcohol (15%) and presents a heady mix of lush and brawny characteristics. Lovely nose of crushed blackberries with tones of vanilla and Indian spice, primarily turmeric. It situates well on the palate with a solid tannic structure to hold it up. Finishes a bit hard, but that will likely soften with time. I really like this wine, and the price is right. Try it with classic Spanish tapas, like a nutty manchego with Serrano ham.
Pear and melon on the nose. On the palate, melon, peach, pear, and white pepper. It balances a round mouth-feel with bright refreshing acids. This has an excellent quality-to-price ratio. Pair it with a hot summer day and a bowl full of balls of honeydew and cantaloupe melon.
Very fruit-forward with mixed black and red fruit, mulberry and sweet cherry, with leathery tannins and a little black pepper. It is smooth, slightly sweet, a little young, and one-dimensional. There are no changes from attack to mid-palate and the finish drops off quickly.