The wine shows straw-pale yellow with consistent small bubbles. On the nose it is very yeasty, with tropical fruits, like banana bread with a pineapple topping. It is more tart on the attack, leading with soft lime and clementines. It-read more-
The nose was a little shy, showing some yeasty aromas. The palate was far more interesting, offering up red fruits, cherry and raspberry, with brioche on the finish. Drink with smoked duck and brie. Recommended. WHO: Argyle Winery WHAT: Pinot-read more-
This sparkler opening with loads of apples of every kind. On the palate apples were also prevalent, along with buttered brioche, turning to caramel as it moved to the finish. It has 1.2% residual sugar and a fine backbone of-read more-
Golden with a greenish tinge, this Chardonnay has enough flavors of crème brûlée, vanilla, golden apples and apricot preserves—along with enough gorgeous, mouth filling complexity—to get Napa winemakers in a nervous sweat. It’s a steakhouse worthy Chardonnay, built for potatoes-read more-
Alamos Chardonnay, made by the high-volume division of the Catena family’s Argentinean wine empire, is pretty good at being what it’s supposed to be. It’s a tasty Chardonnay, with a varietally correct profile of citrus, toasted bread, and vanilla. It’s-read more-
Clear, medium intensity, straw yellow color. Clean, medium intensity aromas, yellow apple, cooked tropical fruit, candied lemon peel, spun sugar, and caramelized pineapple; simply intoxicating. Dry, full body, medium acidity, medium-long finish, candied orange, peaches and cream, slight butter, roasted-read more-
An acid and mineral spike coated in soft wood, driven straight through the palate into the brain. Great fruit hangs from the spike, Meyer lemon and pear are followed by light toast and a hint of butterscotch. All the fruit-read more-
This has a pleasant combination of wood and fruit, richness and acidity. The nose presents the aromas of lemon chiffon and mesquite smoke. Flavors are deeper on the palate, tropical fruits, apple, and a bit of pie crust, followed by-read more-