Wine

Home
Wine

NV Champagne Henriot Brut Souverain

Becky Sue Epstein
Wine Reviews
1 min read
This is an impressive Champagne, especially as it’s the entry-level non-vintage for this Champagne House.  Medium-light straw-gold in color. A nice, strong yeast and toasted aroma, almost like Marmite but in a good way (if you can imagine that).  On the palate, more toast, fruit and lemon integrate into a

2012 Viña Santa Rita Reserva Sauvignon Blanc

David Honig
Wine Reviews
1 min read
This has a hugely grassy nose, with a background of sweet lemon and honeydew. The palate mirrors the nose, with big grassy flavor, some gooseberry, then sweet/tart citrus and melon. Toward the finish it adds a touch of toast. It is a pleasant wine with a lot going on for

Savvy Science: Reviewing The Science of Sauvignon Blanc

Tom Mansell
About
4 min read
New Zealand Sauvignon Blanc is distinctive, but why? The Science of Sauvignon Blanc by wine writer and plant science Ph.D. Jamie Goode explores a host of recent scientific research topics in many facets of sauvignon blanc prodcution. The book, funded by the New Zealand Winegrowers’ levy-funded research program, sets out to

2011 Masut “Block 1” Pinot Noir

David Honig
Wine Reviews
1 min read
The nose has deep, earthy aromas to complement its fruit, like Michigan summer cherries dropped in fresh-plowed black dirt. The same cherries lead on the palate. Tart flavors, cranberry and a touch of red currant, join on the mid-palate, along with a cabinet full of exotic spices. The tart flavors

Le Vieux Pin 2010 Syrah, Okanagan Valley

Remy Charest
Wine Reviews
1 min read
The emergence of syrah in Canada, and in particular in British Columbia's Okanagan Valley, has been one of the most pleasant developments of the last few years, in Canada, and this wine is one of the finest examples of what that grape can do in that particular region. Born of

2010 Viña Indómita Cabernet Sauvignon Zardoz

David Honig
Wine Reviews
1 min read
Hugely dark, no light can penetrate the wine's depths. Blackcurrants, vanilla, and black pepper show on the nose. A hint of green pepper shows for the briefest moment on the attack, giving hints of the South American origins, but disappears immediately. Blackcurrant and black pepper are joined on the mid-palate