Clear, medium-deep intensity lemon yellow. Clean on the nose with heady aromas of sweet cooked apples, macerated pineapple, vanilla, clove, and candied ginger. Medium-dry on the palate with full body and slight residual sugar. Medium alcohol, medium acidity, rich texture, with lush—almost over the top—flavors. Stewed yellow apples, spiced Turkish
Great Napa vineyards? Check! Low yield? Check! Dry hot summer and fall? Check! Nearly two years in 80% new French oak? Check! More than 90 points in the big magazines? Check! Okay everybody, it's Cult Wine Time! Let's sell this stuff for $175 a bottle! That was a great plan in 2008, when the
The nose opens with white flowers, pears, and a background of lemon zest. On the palate the acids are positively zingy. Pears, tart apple, and lemon all play over a background of ginger snaps and white pepper. Drink with fried tenderloin. Recommended. DH WHO: Sybille Kuntz WHAT: Riesling WHERE: Germany,
This chardonnay is the product of grapes from an exceptional vineyard, yes, but also of a high-powered alliance between Rajat Parr (wine director for the Mina Group of restaurants, including RN74, in San Francisco), Charles Banks (former owner of Screaming Eagle, no less), and Sashi Moorman (a winemaker who worked
Having had a delightful lunch on the terrace at Chateau de Parenchère last fall, I was pleased to see their 2008 Bordeaux Supérieur had recently arrived in the States. I opened it before dinner one night. I inhaled, I sipped -- and I just wanted to drink it, not analyze it. It's a well-made wine with
In a previous article, here on Palate Press, I wrote just how impressed I’ve been with the sparkling wines from Nova Scotia, in Atlantic Canada. After visiting the province in August, while judging at the Canadian Wine Awards, I discovered many other good bubblies, as well as the Tidal Bay
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The nose is striking, different, confusing, the sort with aromas that make you tear through the spice rack trying to identify them. The smells are grassy, dry, piquant, and they proved to be basil, rosemary, and a light powdering of cardamom. On the palate it was very different. The herbal