A vegetal palate, green pepper, tobacco, some eucaplyptus, but most of all, just unripe "green," all flavored with enough wood treatment to call it an "oaksident." Tannins are slightly rough. The finish is tart, bordering on sour. Not recommended. WHO:-read more-
A few weeks ago, we asked Palate Press readers to tell us how they felt about rating systems. Did they prefer the 100-point system, stars, or badges? Or would they rather have no ratings at all? The result? I like-read more-
The 2007 Opus One is clearly aimed at the Bordeaux aficionado, offering a balance of dark fruits with spice and floral flavors, all with a balance of acid and tannins that suggest long cellar life. The primary fruits are dark-read more-
This is very rich wine, with loads of chocolate and bruised black fruit, a touch of cloves, and sweet dusty tannins. Wood effects are obvious, teetering on the edge but not quite tipping into the realm of an "oaksident." The-read more-
A vibrant Cabernet Sauvignon still has traces of tannin, but that's phasing out as raspberry takes over the flavor profile. Dark red color, touches of black cherry and a hint of leather in the aroma. Six Napa Valley appellations provide-read more-
The vast, dark room is filled with cobwebs, the stacks of wine barrels are ancient and the owner clearly hates us on sight: we are in heaven. Subconsciously, many of us (journalists) feel there’s a reverse correlation between the amount-read more-
Loads of red fruit, cherries, red currants, and some cranberry flavors are up front, but are augmented in the mid-palate by some eucalyptus, loam, and unsweetened chocolate. Tannins are dusty, almost gritty. Unripe green flavors come through and linger on-read more-
This wine marks the first time that winemaker Vinny Aliperti has decided to arrest fermentation instead of back-sweetening, and the results are outstanding. By picking slightly earlier than his colleagues, he allowed the grapes to maintain a crackling natural acidity.-read more-