Wine Reviews

A methode champenoise blend of 85% Pinot Noir and 15% Chardonnay from vineyards in Napa Carneros and southern Napa Valley. A portion of the Pinot part of the blend is red Pinot Noir (riper, longish cold soak, punchdowns) to give the wine its full, darker rosé color. After aging en tirage, the wine is disgorged and dosed to 1.2% sugar. This gives it a richer brut finish that allows it to handle some spice in foods it is served with. Pink-garnet-salmon in color and fully sparkling; almost dry, me... Read More

Fresh and focused with a blend of Cabernet Sauvignon, Zinfandel, Petite Sirah and Merlot, aged eight months in French and American oak barrels. Offers fresh, dusty red and black fruit showing spicy cherry-berry character combined with gravelly earth terroir, dusty mixed oak, and accents of cedar, tobacco, black pepper, leather, and dark spice. Almost Sangiovese-like, this is an American red wine to serve as you would a Chianti. Try it with pizza, pasta and red sauce, lasagna, or eggplant parmigi... Read More

In an area best known for Pinot Grigio, Castellargo is producing one of the best quality white blends in the region without the use of its most popular grape. Albus is a blend of Chardonnay, Sauvignon Blanc and Friulano that is not aged in oak to preserve the freshness and acidity. This wine is refreshingly juicy from the first sip. Exotic flavors of elderflower, guava and lychee zing into medium-plus acidity. Notes of honeysuckle and jasmine quaff through the mid-palate with a backbone of we... Read More

The wine is one-third Cabernet, Merlot and Cabernet Franc. I tried this new vintage with Bear Dalton when we tasted through the 2015 vintage in Bordeaux. We were astounded at the pleasure this wine gave us all! I am an avid fan of dry Rosé and this wine is guaranteed to be at my table on a regular basis during the summer. Flavors of bubblegum dust, strawberry and juicy fruit sing through the palate with a core of medium, plus acidity on the backbone. The mid-palate offers hints of crushed ro... Read More

Sweet, but balanced 100% Riesling sourced mainly from growers in Bernkastel, Wehlen and Graach (with some Brauneberger, Zelting and others) fermented in temperature-controlled stainless steel without malolactic fermentation. Offers lovely classic apple juice and lime Mosel Riesling fruit with lots of minerals and a hint of peach. Super fresh and alive in the mouth. Great with shrimp or spicier appetizers. Quite refreshing. ABV: 8.5%

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Pale-gold-straw in color and fully sparkling; dry, medium-plus-bodied with acidity still fresh. A blend of Macabeo, Xarel·lo and Parellada (the classic Cava trio) together with some Chardonnay fermented using methode champenoise (same as the Perelada Cava Brut Reserva) but aged 27 months on the yeasts in the bottle and an extra three months after disgorging. Toastier with a yeasty earthiness and real depth to go with citrus and tree fruit plus some earthy red fruit. The richness from the add... Read More