2009 Banfi Centine Rosé – Tuscany, Italy

An Italian blend of Sangiovese, Cabernet sauvignon, and Merlot would suggest a big bold rosé that might be too strong for some palates. The Centine is surprisingly fresh, balanced and delightful for rosé lovers. And, you can’t beat a nice light summer rosé for just $11. This wine was surprisingly light and enjoyable.

Rhone Rangers Tasting at Pier 59 Studios

“In a world of recognizable Cabernet Sauvignon and Merlot, Syrah ends up being a consumer’s third choice,” says Steffanie Anglim. Still a tough sell for wholesalers and restaurants, Syrah tends to sell well in the tasting room, a common observation among wineries. As a former wine bartender, this fact makes sense to me.

Palate Press Wine of the Week – 1997 Château Haut-Brion

Tasted with 1997 Cheval Blanc, Château Margaux, and Mouton-Rothschild, the Haut-Brion clearly stood out as the most balanced and complex of this fine lot. Minerality was remarkable. Wet gravel and scorched earth formed the base for red currant, sweet wood, and smoked meat flavors. Tobacco and mint added counterpoints to the mild fruit flavors, clearly giving way to the secondary flavors of a mature Bordeaux. This is ready now and in this down ‘97 vintage unlikely to improve with additional age. If you are in New York, take it to Keen’s, order the Mutton Chop, and pay the corkage fee. Don’t forget to offer a taste to your waiter (and the envious wine steward).

1997 Château Haut-Brion – Graves AOC, France

Tasted with 1997 Cheval Blanc, Château Margaux, and Mouton-Rothschild, the Haut-Brion clearly stood out as the most balanced and complex of this fine lot. Minerality was remarkable. Wet gravel and scorched earth formed the base for red currant, sweet wood, and smoked meat flavors. Tobacco and mint added counterpoints to the mild fruit flavors, clearly giving way to the secondary flavors of a mature Bordeaux. This is ready now and in this down ‘97 vintage unlikely to improve with additional age. If you are in New York, take it to Keen’s, order the Mutton Chop, and pay the corkage fee. Don’t forget to offer a taste to your waiter (and the envious wine steward).

2006 Honig Cabernet Sauvignon – Napa Valley

Nose of blackberry, cocoa, cinnamon, and even a bit of oil (but that is perhaps because I have BP on the brain). Immediately approachable with soft, not chewy, tannins – beef tenderloin as opposed to beef jerky – and plummy fruit. Silken finish, if a tad short. All in all, a stunning wine for the [...]

Palate Press Wine of the Week – 2005 Amista Cabernet Sauvignon

If you are tired of over-the-top Cabernet and are looking for something with less tannin, you will appreciate this release. Red fruit of blackberry, blackcurrant, plum clove, and berry on the nose. Soft mouth feel, excellent balance, and a pleasant lingering finish on the palate. Layers of complexity. Could be laid down a few more years but certainly approachable and highly drinkable now. For more visit Simple Hedonisms.

2005 Amista Cabernet Sauvignon – Dry Creek Valley, California

If you are tired of over-the-top Cabernet and are looking for something with less tannin, you will appreciate this release. Red fruit of blackberry, blackcurrant, plum clove, and berry on the nose. Soft mouth feel, excellent balance, and a pleasant lingering finish on the palate. Layers of complexity. Could be laid down a few more years but certainly approachable and highly drinkable now. For more visit Simple Hedonism

D.O. Madrid: A New Old Region Explored

When I went to a dinner featuring D.O. Madrid wines about two years ago, the wines were a mix: from overly fruity to international style to more sophisticated; some were old-fashioned and some seemed young and carelessly made. ut I saved a bottle of Tempranillo-based wine from that night and opened it a few months ago…

2004 Carmen Winemaker’s Reserve Red – Maipo Valley, Chile

Slightly vegetal green hints are clear tell-tales of wine from Chile, but they do not overwhelm the nose. It also has loads of menthol, black fruit, and a touch of coconut. Blackberries, menthol, tobacco and green pepper are bound by tight tannins. The second night, it still shows telltale Chile-green. Tannins are smoother but the additional time brought the wood, rather than the fruit, to come to the fore. Vanilla and brown sugar overwhelm blackberries and blueberries in a green pepper cup. Not recommended.

Palate Press Wine of the Week – 2007 DeLille Cellars Harrison Hill

The Harrison Hill was the top of the heap for me in our DeLille tasting (with the Doyenne and Chaleur Blanc close behind). Big and dark and tannic and complex, with a finish that lasted well into each next taste. A bit pricey at $75 a bottle, but this one I think is worth it. Read more on RJ’s Wine Blog.

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