Soon after Santa Barbara County’s winemakers had figured out how to make the best wines in their AVAs, great winemaking began inching northward and Paso Robles was its next stop. Grape growers and winemakers in Paso started trying out a-read more-
“People think that crush is really poetic,” muses Luke Lindquist as he and his brother Ethan Lindquist take barrel samples in the cool quiet of their Santa Barbara County winemaking facility. “They picture beautiful women stomping grapes. But usually it’s-read more-
A big mouthful of licorice and purple fruits, with some unsweetened chocolate undertones, a real tooth-stainer, with a spicy follow-through. Tannins are solid, almost chewy. The finish falls off rather quickly, but the Quality to Price Ratio (QPR) is very-read more-
A creamy attack leads quickly to bright tart lemon with flinty Chablis undertones. As the tartness fades, melon and baked apples show through. A lingering finish makes a fool of the price point. Drink with Pompano en Papillote. WHO: Joseph-read more-
A rich, full nose begins with cherry and chocolate over hugely coffee underpinnings for a velvety effect. Promises made by the aroma are fulfilled by a big, beautifully chocolaty mouth-feel. Dense flavors of chocolate and coffee predominate, effectively lightened and-read more-
The heritage of the grapes that make our favorite wines has always been European, but will it remain so? Are there currently legitimate rivals to the vinifera monopoly that has ruled our palates? “Drink American” could be the slogan for-read more-
A beautiful and light vision of port, the 2007 Quinta Reserva is made entirely of pinot noir grapes fortified with brandy from the winery's own fruit, making it unlike other more traditional ports. This wine shows concentrated flavors of black-read more-
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