If you find a bottle of this wine lingering in a wine shop, buy it. According to my sources, it averages around $15 – if you can find it. This is a very good red wine made with Bordeaux varieties of grapes, and it won’t get any better so drink
At first, the aromas of this deep purple wine are of just-picked grapes and new wine, but it soon evolves in the glass to a dark fruitiness. And on the palate, the wine is light at first, but becomes bigger and then gives up dark fruit with accents of wild,
In a tasting of Finger Lakes Rieslings, this wine stood out because of its finesse and complexity. It has a classic Riesling aroma of minerals shading into honeyed pear. The flavor is somewhat crisp, layered and mineral, with citrus too. More tropical fruit and grapefruit appear as it warms in
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
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
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
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
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