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-
Ezequiel Eskenazi, the down-to-earth founder of XumeK, is carving out a wine lifestyle destination a solid two hours drive northwest from Mendoza in San Juan, complete with a life size reproduction of a whale constructed by famed artist Adrian Villar-read more-
Winemaker Marcelo Retamal is developing a well deserved reputation as one of Chile’s visionaries, and this field blend red (made mostly from Malbec vines planted in the mid 1950s) shows why. This wine is the full package: tobacco smoke, meat,-read more-
Morandé’s winemaking director Pablo Morandé is often regarded as the godfather of Chile’s modern winemaking industry, and he’s not afraid of taking risky chances when the pay off is a result like this great wine, made from a variety that-read more-
Your first reaction is probably “what the hell is Sauvignon Gris?” Think of it as a good, cool climate Sauvignon Blanc (in its citrusy, tropical, and herbal aromatics) meets a good, cool climate Chardonnay (in its creamy structure and full-read more-
Toulouse, and the Rhone, and the French influence is remarkably clear in the blend of the red, which goes for elegant subtlety over big fruitiness. It offers up aromas of tomato leaf, supple blackberry fruit, and a hand-in-hand balance of-read more-
Joe Roberts is a Palate Press Contributing Editor. Joe is a Certified Specialist of Wine and can be found regularly roasting wine's sacred cows (and pairing them with a robust red) at 1WineDude.com.
It made my palate do a double-take head-fake. It’s a blend of Sauvignon Blanc, Ribolla Gialla, and Semillon. Yes, Ribolla gialla (even though I’m a Wine Century Club member, I still needed to look that one up). It’s a funky-read more-