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2011 Chateau Timberlay

David Honig
Wine Reviews
1 min read
Rich and deep, this offers quality that belies its moderate price. The nose shows black cherry, elderberry, and mulberry. Plum, black cherry, and mulberry lead on the palate, with a pop of chocolate on the mid-palate. Tannins are firm and grippy, and the finish is mid-length. Drink with lamb chops.

2011 Chateau Suau Blanc

David Honig
Wine Reviews
1 min read
This is a fresh, soft white Bordeaux blend that will pair well with white fish. The wine presents with a clear straw color. Those nose is sweet, suggesting key lime pie and a graham cracker crust. On the palate it has tropical fruits, dominated by mango, followed by zesty citrus.

2003 Chateau Bouscaut Blanc

David Honig
Wine Reviews
1 min read
A young ten years old, this is just starting to show its age with a rich golden glow. The nose is wonderfully floral- the aroma of peach blossoms leaps from the uncorked bottle, followed by the light scent of ripe peaches. It has a velvelty mouth feel and flavors of

2005 Chateau Pedesclaux

David Honig
Wine Reviews
1 min read
From the renowned 2005 vintage, this Fifth Growth has seen significant improvement in the past ten years as a result of a three year modernization program that began in 2004. The beginnings of the program, combined with a fantastic vintage, led to a bargain blockbuster in 2005. It is one of

Bordeaux Week: Hail Bordeaux (Or Not, Please)

Erika Szymanski
Feature Stories
6 min read
If you're at all interested in French wine, you've heard that parts of Bordeaux were smashed by multiple severe hail storms this past July, August, and September. While many of the swankiest appellations were spared, damage to parts of Entre-Deux-Mers, along with Sainte-Estèphe and Pauillac, was flabbergasting. Some vineyards lost

2009 Chateau du Lort

David Honig
Wine Reviews
1 min read
Grippy and well-made, this is a nice wine at a great price. Black currant and a touch of earth show on the nose. Blackberry, espresso, and unsweetened chocolate lead on the palate, adding licorice on the mid-palate, which lingers with the chocolate on the finish. Tannins are tight throughout. Drink

Going Wild in Alsace – Yeasts, Elegance and Spontaneity

Simon J Woolf
Features
8 min read
There's been a bit of a furore about wild yeast fermentation over the past month. The fires were stoked by new research published by scientists at the University of British Columbia and authored by graduate student Jessica M. Lange, summarized in Wine Business Monthly: “Regardless of which yeast started the