The color is a clear, bright pale yellow, with a slight green hue. I had expected the Viognier to dominate the nose with its typical fragrant, floral aromas, but was clearly able to detect the Sauvignon blanc. The hints of-read more-
Just beginning to turn brick-red at the edges, but still tasting young. Secondary floral flavors, violets and dried roses are just starting to come out to play with the pencil lead, blackcurrant, and plums, all with a light background of-read more-
Cranberry color, slightly opaque. (A thankful break from the ridiculously dark Pinot’s being produced today by many.) On the nose, cherry, cranberry, with a pleasant touch of earthiness. On the Palette: elegant. Despite the youth of this release, it’s a-read more-
Entering the lobby of the august Hotel Monteleone in the French Quarter—conference headquarters—I found myself sampling drinks even before I checked in. Dashing to a seat in my first seminar, I heard the promising rattle of ice behind me, and-read more-
Except for the absence of tie-dye, the second annual Natural Wine Week in San Francisco could have been an event right out of 1967. It was as well-intentioned and disorganized as a Be-In because nobody was really in charge. It's-read more-
Rich with baking aromas, floral and and fruit flavors, all strung together on a wire of clean defining acidity. It's like a very thin puff pastry heaped with pears and starfruit, spiced with nutmeg, and dried key lime and tangerine-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-
Pale straw yellow and aromatic, with a salty, floral nose. On the palate it has brilliant acidity: citrusy, but with pear and basil, too. It tastes like jasmine in full bloom. It offers an herbaceous finish that's spicy but languorous. It-read more-