Five clones of estate-grown syrah are blended together to produce a wine full of nice, tarry fruit. Balanced by good acidity, this wine is hearty from nose through palate to finish. Yet it has a touch of florals throughout as well, which add both a hint of delicacy and another
Cows and sheep trekking down from the mountains have nothing to do with the “Transhumance” name of the wine; instead it’s the winemaker himself who makes the journey from the Northern Rhone down to the Languedoc region in the south of France. There, he has produced an earthy, smoky, syrah-based
This is a single vineyard, Clos Devant,white Burgundy from Chassagne Montrachet. It is translucent, with a light golden hue. The noise has an apple pie and caramel sweetness with a lovely white flower bouquet. The palate offers up rich flavors, starting with baked apples, adding creme brûlée and Meyer Lemon
Elisabetta Foradori is a darling of the biodynamic/natural wine community. Renowned for her Granato, a remarkable cuvée made from the Teroldego grape, she converted to biodynamics in 2000 and gradually changed her winemaking to a more minimalist, "natural" approach. This is apparent in the 2010 Fontanasanta, made from a vinifera
This opens with very nice dark fruit aromas on the nose. Blackberry, with hints of cedar and eucalyptus, lead on the palate, turning to jammy fruit with black pepper on the mid-palate. Complexity is interesting, acid zippy. There is an underlying mocha throughout, showing most on the finish. It is
This opens with blackcurrant and cherry, showing both black and red fruits from the blend of Bordeaux varietals. It moves toward blueberry on the mid-palate. Tannins are a little light, allowing it to be paired with less hefty meats like pork. Drink with stuffed pork chops. Recommended. DH WHO: Yorkville
An interesting wine, still very young, with acids and tannins that need to date a few more years in the cellar before they’re ready to marry and settle down. Dark sour cherry and white pepper, with a vanilla background, are on the nose. On the palate, tart black cherries covered
In cooler winegrowing areas, one could easily think that the appearance of a warm, dry, sunny vintage would always be greeted with enthusiasm and happiness by winegrowers and winemakers. The reality, however, is more nuanced: very hot years can be as much of a challenge as cool, wet ones. It