A big wine, a full, spicy mouthful of black fruit - blackcurrant and blackberry - and loads of spice - black pepper, white pepper, eucalyptus and toasted maple. Wood treatment is obvious, but the fruit is big enough to balance-read more-
Soon after Santa Barbara County’s winemakers had figured out how to make the best wines in their AVAs, great winemaking began inching northward and Paso Robles was its next stop. Grape growers and winemakers in Paso started trying out a-read more-
A rich, full nose begins with cherry and chocolate over hugely coffee underpinnings for a velvety effect. Promises made by the aroma are fulfilled by a big, beautifully chocolaty mouth-feel. Dense flavors of chocolate and coffee predominate, effectively lightened and-read more-
An Italian blend of Sangiovese, Cabernet sauvignon, and Merlot would suggest a big bold rosé that might be too strong for some palates. The Centine is surprisingly fresh, balanced and delightful for rosé lovers. And, you can't beat a nice-read more-
The Rhone Rangers visited southern California for a trade and public tasting this past Sunday, August 8 at Pier 59 Studios, Santa Monica. Over 400 guests attended, with about half consisting of trade and media attendees. Typically used for fashion-read more-
Tasted with 1997 Cheval Blanc, Château Margaux, and Mouton-Rothschild, the Haut-Brion clearly stood out as the most balanced and complex of this fine lot. Minerality was remarkable. Wet gravel and scorched earth formed the base for red currant, sweet wood,-read more-
Tasted with 1997 Cheval Blanc, Château Margaux, and Mouton-Rothschild, the Haut-Brion clearly stood out as the most balanced and complex of this fine lot. Minerality was remarkable. Wet gravel and scorched earth formed the base for red currant, sweet wood,-read more-
Nose of blackberry, cocoa, cinnamon, and even a bit of oil (but that is perhaps because I have BP on the brain). Immediately approachable with soft, not chewy, tannins – beef tenderloin as opposed to beef jerky – and plummy-read more-