There’s a crunch of leaves underfoot and a tinge of wood smoke in the air. Monarch butterflies, little jags of flame, meander in a big cerulean sky. Fall’s upon us here in New England. Gone are the high summer patio days that found me grilling quick suppers at 8:30 p.m.
Clear, bright, medium-pale gold. Clean medium-full aromas of grapefruit pith, fresh grass, juniper, star fruit, and gooseberry. Has an herbal or white tea note. Dry on the palate, medium-high acidity, medium body, medium alcohol, medium-long finish. Bright, medium-full flavors of grapefruit, lemon, chalk, green herbs, tart green apple, and lime
Terrific bright red fruits backed by anise. Cherries, earth, black tea and a field of violets are all restrained by huge but smooth tannins demanding cellar time or enthusiastic decanting. This is jut a baby, a declassified Barolo that will be approachable in half the time of its big brothers.
Smooth and buttery, with obvious but not overwhelming wood effects. Apples and pears open on the attack, with minerality shining through on the mid-palate. Acids are high enough to offer good balance to the buttery wood. This is a very pleasant food wine. Drink with roast chicken. Recommended (88). DH
This New Zealand Sauvignon Blanc hits the mark with the real taste of gooseberry, bright and acidic, and not a hint of litter box. Lemongrass, lime, and melon join the gooseberry. An acidic palate cleanser, pair this with rich seafood. Drink with stuffed flounder. Recommended (88). DH WHO: Brancott Estate
The wine is very light almost white/clear, in color. The nose offers light tropical fruits and a touch of citrus. The feel on the palate is soft, slightly viscous, and leads with pears, mangos, and fresh-cut grass. It adds citrus and Key lime on the mid-palate. The finish lingers. The
With temps out here on the East Coast tipping routinely into three digits, this Greek wine is a really nice summery quaff. Quite citrusy nose of lemon and grapefruit from this indigenous Greek varietal. The grapefruit follows thru on the palate, with additional flavors of peach and apple, even a
When I moved to the Willamette Valley in 2009, I had little knowledge of a simmering disquiet, obscured by rolling hills of pinot noir vines. In a region renowned for elegant red wines the cause for such fuss was, surprisingly, a white Pinot Noir wine—though, one produced using red grapes.