Beer Reviews - Palate Press

2 min read

It’s not every day you walk into a vodka tasting and find winemaker Randall Grahm sitting at the table. But then, it’s not every day you taste vodka that’s been distilled from wine (Grahm’s Bonny Doon, naturally) and cut with water captured from real, live San Francisco fog. That’s the

What We’re Drinking – 2015 Martin Ray “Rosé of Pinot Noir”

David Honig

Wine Reviews

1 min read

Strawberries and cherries form the backbone of the dry, delicious Rosé. The pinot noir shines through, with hints of earth and depth. The mouth-feel is pure silk, the complexity charming. Drink with pork loin and enjoy. Highly Recommended. 92 points. DBH WHO: Martin Ray Vineyards & Winery WHERE: Sonoma County, California WHAT: Pinot

What We’re Drinking – Domaine des Hautes Glaces “Les Moissons”

David Honig

Wine Reviews

1 min read

This stunning French single malt whiskey is made from organic barley and aged in ex-Cognac casks, ex-white Rhone wine barrels, and some new oak. Malt just sings on the nose. On the palate it is silky soft, gently malted and buttery, incredibly round and mouth-filling, and bite-free. Warmth comes on

What We’re Drinking – Domaine d’Aurensan 20yr Ténarèze Armagnac

David Honig

Wine Reviews

1 min read

This wonderful Armagnac is made from four casks, from 1990, 1981, 1978, and 1973, and blended and bottled in 2015. Fig and toffee aromas absolutely fly out of the glass. On the palate, brown sugar, dates, and espresso flow seamlessly into deep earthiness, which lingers along with a nutty background. Warmth

What We’re Drinking – 2013 True Myth Cabernet Sauvignon

Becky Sue Epstein

Wine Reviews

1 min read

As soon as it’s poured into a glass, warm red fruits and a hint of chocolate greet the nose. With a hefty mouthfeel, some of the fruit and cocoa continue on the palate along with coffee and cedar. Big fine tannins appear in the finish, with bit of the fruit peeking through. A good

What We’re Drinking – 2013 Miner Emily’s Napa Valley Cabernet Sauvignon

Becky Sue Epstein

Wine Reviews

1 min read

Interesting aromas of herbs and grasses – a Mediterranean-style garrigue introduction to this Californian wine that continues on the palate where fruit takes second place to herbs and tannins. A hot, longish finish showing a little undeveloped tannin as expected. Because, though you can drink this now, it would be better to wait 1-5 years. RECOMMENDED (with age).

Santa Barbara… Cabernet? New AVAs fuel Bordeaux varieties

W. Blake Gray

Features

5 min read

You've seen Sideways. You know Santa Barbara County. It's for Pinot Noir, right? Santa Ynez Valley vintner Fred Brander thinks that will change. "I think in 10 years, Santa Barbara County is going to be better known for Cab than Pinot," he says. "Because that's where the money is. Around

What We’re Drinking – 2012 Jordan Vineyard & Winery Cabernet Sauvignon Alexander Valley

Becky Sue Epstein

Wine Reviews

1 min read

When first poured, the familiar Bordeaux-like aroma envelopes your senses. And sure enough, this wine is a blend of four of the main Bordeaux grapes – dominated, in this case, by cabernet sauvignon (77%). Both aroma and flavor exhibit refined red fruit against a backdrop of fine tannin. Well-balanced tannin, fruit and

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What We’re Drinking – 2015 Martin Ray “Rosé of Pinot Noir”

What We’re Drinking – Domaine des Hautes Glaces “Les Moissons”

What We’re Drinking – Domaine d’Aurensan 20yr Ténarèze Armagnac

What We’re Drinking – 2013 True Myth Cabernet Sauvignon

What We’re Drinking – 2013 Miner Emily’s Napa Valley Cabernet Sauvignon

Santa Barbara… Cabernet? New AVAs fuel Bordeaux varieties

What We’re Drinking – 2012 Jordan Vineyard & Winery Cabernet Sauvignon Alexander Valley