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2010 Maysara Arsheen Pinot Gris

Clear, brilliant, gold color. Clean, medium to medium-full intensity aromas of prickly pear, pear, mango, tropical fruit, mineral, floral, and lime. Dry, medium-high acidity, and flavors of pear, lemon, lime, citrus peel, tart peach pit, tropical fruit, mango, medium-long finish. Pair with a bright salmon ceviche. Recommended.
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2010 Jean-Paul Picard Sancerre

The nose is very nice. Cut grass, lime, citrus flowers, and ginger, plus a touch of nutmeg, form a complex collection of aromas that offers several minutes of pleasure before the first sip. Tart citrus is more pronounced on the palate, but all the others flavors remain. The ginger is the most significant secondary flavor, like a lemon pie with a ginger snap crust. Some leafy herbs and grass show up on the mid-palate. The lemon comes back and lingers on the finish. Drink with garlic crabs. Highly recommended.
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2010 Goldwater Sauvignon Blanc

A lovely Kiwi exemplar of Sauvignon Blanc. Green apples, some pear on the nose. Luscious ripe citrus fruit on the palate, predominantly grapefruit. Not grassy as many others but still has that nice desired touch of minerality. The acids support the fruit nicely, and the package segues into a languid finish. Try with simple shellfish. Highly recommended.
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Palate Press Wine of the Week: 2010 Ghost Hill Cellars Pinot Noir Blanc

Clear, bright, medium-light straw color. Clean nose with youthful medium intensity aromas of mango, banana, fresh fennel, peach pit, and ginger. Dry on the palate, medium body, with medium-high acidity but a round texture. Flavors of pineapple, sliced yellow apple, cooked pear, candied lemon rind, and pink apples. Pair with pineapple and bourbon glazed salmon. Recommended.
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2010 Ghost Hill Cellars Pinot Noir Blanc

Clear, bright, medium-light straw color. Clean nose with youthful medium intensity aromas of mango, banana, fresh fennel, peach pit, and ginger. Dry on the palate, medium body, with medium-high acidity but a round texture. Flavors of pineapple, sliced yellow apple, cooked pear, candied lemon rind, and pink apples. Pair with pineapple and bourbon glazed salmon. Recommended.
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2010 le Jaja de Jau Ben Sauvignon Blanc

The nose is very aromatic, offering up tropical white flowers, sweet pink grapefruit, and a very light touch of gooseberry. The flavors tend more to citrus on the palate, lemons and white grapefruit lead the attack, adding white flowers and starfruit on the mid-palate. A distinct minerality and salinity underlie all the flavors, from start through the finish. A very strong backbone of acid runs through the wine, giving it very clean, bright flavors and the ability match up to the heaviest foods. Drink it with stuffed flounder. Highly Recommended.
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2010 Twomey Napa Valley Sauvignon Blanc

What an elegant bottle, clear and stylishly designed! When opened, the aromas are lightly herby, grassy and floral. The wine has a medium body, with a touch of honey on the end palate. The flavors are a bit more round than purely crisp, possibly due to the “touch of oak” during vinification, which moderates the presence of the acidity. The finish is not too dry. A mild and easy to drink wine. Recommended.
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2010 Viña Leyda Single Vineyard Kadun Sauvignon Gris

Your first reaction is probably “what the hell is Sauvignon Gris?” Think of it as a good, cool climate Sauvignon Blanc (in its citrusy, tropical, and herbal aromatics) meets a good, cool climate Chardonnay (in its creamy structure and full body), with a lemon-rind finish thrown in for good measure. The cooling breezes from the Pacific Ocean help this wine to retain its vibrant, acidic verve while still appealing to the Chardonnay lovers out there. Savuignon Gris might just be poised as the next “breakout” variety from South America.