Fermented with 40% whole cluster in 10-15% new French oak. This showed darker fruits typical of 2008 Willamette Valley, getting more tart and adding citrus peel and spice on the mid-palate, Spanish orange and cloves. Minerality and some smoky meat-read more-
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Offering just the tiniest tickle, this has less fizz than most Vinho Verdes. It is vibrantly acidic, with light flavors of fresh peaches and lemons. Pears make an appearance on the finish. Alcohol is moderate, at 11.5%. Like all the-read more-
I was recently the guest of the Portland Indie Wine Festival, a very interesting event you will read more about later this month. It was my first trip to Portland and I was absolutely dumbfounded at the quality and variety-read more-
Clear, bright, pale gold color. Clean nose with aromas of pear, apple, soft citrus, and tropical fruit. Dry on the palate, medium-low acidity, medium body, simple flavors of pear and yellow apple, with a medium yeasty finish. Drink with grilled-read more-
This sparkler opening with loads of apples of every kind. On the palate apples were also prevalent, along with buttered brioche, turning to caramel as it moved to the finish. It has 1.2% residual sugar and a fine backbone of-read more-
Achaval-Ferrer is famed for producing extremely complex—and extremely expensive—Malbec, but their Quimera blend (made from malbec, merlot, cabernet sauvignon, cabernet franc and petit verdot from varying locations and in varying percentages) is a steal even at forty bucks. Quimera is-read more-
Golden with a greenish tinge, this Chardonnay has enough flavors of crème brûlée, vanilla, golden apples and apricot preserves—along with enough gorgeous, mouth filling complexity—to get Napa winemakers in a nervous sweat. It’s a steakhouse worthy Chardonnay, built for potatoes-read more-