Dolcetto’s reputation in some quarters as an easy-drinking, even insubstantial, wine is challenged here. This is an elegant example of what Dolcetto can be in the right hands. Perfumed, floral nose with black cherry and anise arising out of the glass. A complex mix that includes blackberry and a dusting
The nose offers up leather, raspberries, and black pepper. It opens on the palate with leather and raspberry, with a dusty mineral background. It moves from black raspberry to black cherry, then tart cherry, on the mid-palate. Medium tannins and juicy red fruits linger through a mid-length finish. This is
Pliny the Elder, the Roman author, was a fan of wines from the Rhône Valley. Something he wrote nearly 2,000 years ago struck winemaker Pierre Gaillard, a student of wine history, as a tip for finding something almost incredible today: unused Grand Cru-level terroir in the heart of French wine
A very expressive and complex Ribera del Duero wine, and the winery is not shy about it. The “MB” stands for “Muy Bueno” – “very good.” Spends 2 years in oak and another 2 in bottle before release. Chocolate, cigar box, and pepper on the nose carry through on the
Brian Mullaney and John Dawson at Zachy’s Wine and Liquor in Scarsdale, New York, are hoping a donation of 20 lots of incredible wines will help a family which has suffered for months from their daughter’s summer disappearance. Robert and Charlene Spierer’s daughter Lauren disappeared from Indiana University June 4,
At 143 years of age, the Original Grandpere Vineyard in the Sierra Foothills is the oldest documented Zinfandel vineyard in California, and it still produces wines of high quality. Its history is closely linked with that of California wine, and with United States wine consumption in general. The identity of
Five clones of estate-grown syrah are blended together to produce a wine full of nice, tarry fruit. Balanced by good acidity, this wine is hearty from nose through palate to finish. Yet it has a touch of florals throughout as well, which add both a hint of delicacy and another
“How do we farm in such a way that we actually contribute to the expression and the nature of our products?” asked Paul Dolan. This was one of the questions taken up by an all-star cast of winemakers from around the globe during an event organized by Canadian wine agency