Sparkling wine from Nova Scotia? There is actually some logic to it: crispness and high acidity are key to making a pleasant sparkling wine, and that is something that is easy to get when you're winegrowing on the edge as-read more-
Medium mousse, with bright apple flavors and a toasted bread yeasty background. Soft citrus flavors, Meyer lemon and Valencia orange peel, appear on the mid-palate and surpass the apple on the finish. This is very pretty wine at a reasonable-read more-
Golden with persistent bubbles. A bright, lightly yeasty nose with fruit and a touch of toast in the flavor, which is creamy and even has a bit of anise. Medium-big body holds up well with foods. Lively citric finish, long,-read more-
Medium salmon-pink, fine mousse. Delightful light yeast, fruit, and toast in aroma which intensifies in the flavor. The finish is moderately long with raspberry and tart blackberry and mineral-citric edges. The fruit becomes more pronounced with food, especially with a-read more-
An everyday Tuscan Frescobaldi. Benefits from air, so open an hour before dinner, or swirl a lot in the glass at first. Pleasant, mild aroma with notes of cherry and caramelized fruit, opening to plumminess in the flavor. Not super-fruity—a-read more-
This is not a wine: this is an icon of Maremma Toscana! The grapes are mainly from old Sangiovese clones, with high density planting and extremely limited production, which give the wine ruby coloration in the glass, and a bouquet-read more-
A lovely Chianti Classico from a difficult year, this shines with bright acidity and cherry flavors. A hint of raspberry along with the cherry at the attack blends smoothly into darker blackberry flavors through the mid-palate. Tannins are smooth but-read more-
A far better offering than its sister Beaujolais Nouveau wine for nearly the same price. This one has nice hints of strawberry and even cedar on the nose. Diving into it (not literally, of course) yields more tannic backbone holding-read more-