I tend to really enjoy Chilean red wines from the Colchagua D.O. because the good producers usually produce wines that are of considerable quality and show a defined sense of place with their character. I love the typical black pepper and eucalyptus notes that these wine often bring to the table. The terroir is unique, and for this reason I really love to explore the wines of Chile.

The 2009 Montes Classic Series Merlot is composed of 85% Merlot, and 15% Cabernet Sauvignon, and was aged for six months in American oak barrels.

On the nose I get aromas of black pepper, eucalyptus, earth, blackberry, dark chocolate, and just the slightest hint of dill. It's quite an intriguing bouquet and one of the most interesting and complex profiles you can find on a $10 wine.

On the palate the wine is juicy and fruit forward, showing flavors of black cherry, dry blackberry, pepper, spice, herb, and a touch of oak. It's a medium-bodied wine that finishes with a touch of dry tannin and some dark chocolate and anise notes.

Overall I'd say this bottle is a true value for the dollar. No, it's not going to change your world.... However, I think that it works wonderful as a solid daily drinker! 85 points

Click here to find out more about this wine

Yesterday I received a sample of a new wine related product that is now out in the market. It's the solution to purple teeth when your out drinking dark and inky red wine! Basically it's a special little towelette that is designed specifically for cleaning red wine stains off of your teeth and lips.

So, what I'm going to attempt to do is try the product out to see if it works. I'm going to drink a glass of dark red wine, either Cabernet of Syrah and find out if the towelette works! Sorry if this grosses you out!

Here's a picture of my teeth before the red wine:

Here's a picture of my teeth after drinking the glass of red wine:

Finally, here's a picture of my teeth after using Wine Erase:

Ok, now that I have grossed everyone out wine my close up dental pictures, you can definitely see that this product does indeed accomplish the task. I'd take a picture of the wine stained towelette too, but I fear many of you may never drink wine again if I get much more explicit!

For more information on the product just visit their website: www.wineerase.com

First of all, this wine may be the perfect reason for us to actually regulate the term "reserve" on a wine bottle. I just find it a little weird that a $13 bottle of wine from Chile, that is obviously marketed heavily upon the label, can be termed as a reserve selection. I mean....do they even have a non-reserve Cabernet??

Anyways, I'll try to keep my labeling bias away from how the actual wine tastes!

Like I'm mentioned previously, this wine is from Chile's Valle Central D.O. and as far as I know it's 100% Cabernet. The website didn't offer any specific information on the barrel regimen nor the exact varietal breakdown. Once again, this wine is obviously marketed on having a bottle called "CIGAR BOX", and not so much on the actually juice in the bottle.

On the nose I get aromas of blackberry, green bell pepper, cedar, and some dirty smelling soil. It really quite honestly smells a bit cheap and vegetal.

On the palate I get flavors of cherry, red raspberry, dried herbs, cedar and just a touch of earth. It's quite light and finishes with a touch of bitterness and alcohol.

I definitely have had worse wines than this, however I have tasted literally hundreds of wines for half this price that show much more quality. It's quite simply just a gimmick wine and really doesn't fall into the fine wine category. 78 points

Click here to find out more about this wine

This Sonoma County Chardonnay is produced from a variety of Chardonnay clones such as Wente, Hudson, Dijon 76 and 95. The wine was aged in French oak barrels for a total of 14 months.

On the nose I get aromas of creamy lemon curd, golden delicious apple, toast, caramel, and subtle hints of mineral. The bouquet is clearly reminiscent of the "new world" with it's round and luscious fruit character that is beautifully ribboned with caramel and buttery oak.

On the palate the wine has a round and waxy texture and shows flavors of lemon pie filling, baked apple, bees wax, toasted oak, and hints of nutmeg. The finish is medium-long in length and has some spicy oak notes and a dash of yellow apple and lemon curd.

Over all it's not a bad bottle of wine, however I think it lacks depth. I feel like I've literally tasted two to three hundred Chardonnays exactly like this. It's rich, round, and flavorful, but it is kind of boring and predictable. I think it lacks a bit of focus and acidity, and to me it seems like this style can just be mimicked by anyone with some above average fruit and a few new French oak barrels. 86 points

Click here to find out more about this wine

Last night I had the pleasure to attend an amazing wine seminar with Georg Riedel. I have always used Riedel stemware simply because I really love the thin crystal and how it feels on my lips as I drink wine. However, I hadn't always been completely convinced that the shape of the glass actually makes that much of a difference in the tasting experience. Most of the time I would just use a standard Vinum series Cabernet glass for most of my tasting.

During this tasting Georg and his team provided us with three different shaped glasses for our comparative tasting. We tasted from the Vinum XL series Pinot Noir, Syrah, and Cabernet Sauvignon stems. They provided three wines for us as well which I think were a Arrowood Cabernet Sauvignon, Hartford Court Pinot Noir, and some kind of Aussie Shiraz.

Pretty much what the tasting entailed was to taste each wine out of all three shapes and to notice the differences of how each wine performed both on the nose and on the palate. To be completely honest I was blown away by how each specific shape seemed to completely crush the other competing shapes with the varietal they were specifically designed for. The Pinot Noir smelt and tasted brilliantly out of the Pinot Noir designed wine stem, but when tasted out of the other to shapes it was completely different. In most cases the wines tasted like completely different wines out of the wrong shape.

I'm still slightly oblivious of how the specific technology works and how they find the exact shape that goes the best with each varietal, but Georg hinted at the fact that they had done an amazing amount of trial and error sessions in order to find which shapes complimented each wine perfectly. He also stated that the most important elements in determining how the glass performs are the size of the bowl and the opening at the rim of the glass.

After the event was finished I must say that I was, and still am 100% convinced that using these wine stems with the wines they were specifically designed for dramatically enhances the tasting experience. In Fact, I might have trouble having guests over for wine without having the exact stems I need for each wine. It may sound a bit over the top, but I promise that it makes that much of a difference.

Click here to find retailers that sell Riedel Stemware

Unity is a wine that is produced by the Fisher family who have been growing and producing wines in both Napa Valley and Sonoma County since 1973. It's a blend of 80% Napa County fruit and 20% fruit from Sonoma County. The varietal breakdown is 85% Cabernet Sauvignon, 5% Merlot, 5% Malbec, and 5% Cabernet Franc.

On the nose I get black cherry, black raspberry, spice, creamy milk chocolate, raspberry licorice, and some wild flower notes. There's also a good dose of spicy French oak and hints of scorched earth.

On the palate I get flavors of rich black raspberry, chocolate, black licorice, spice, oak, and cassis. It's got a great savory chocolate essence on the finish and the tangy licorice note that is very nice. There's also a bit of toasted oak on the finish that adds an extra touch of complexity. It's a very nice wine with lots of heavy and dark fruit characteristics, but I just worry that it's just slightly over done. The alcohol seems to spike just a touch on the finish.

I would strongly recommend that this wine be drunken on it's own. I tried it with a variety of foods and I think it gets just a bit to alcoholic when it's paired with food for some reason. Keep it away from spicy foods and I would suspect that some heavy duty cheeses might just smooth this baby out a touch. 89 Points

Click here to find out more about this wine

(April 27, 2011) – St. Francis Winery & Vineyards, a Sonoma County producer of hand-crafted fruit forward varietal wines, launches their first nationwide virtual tasting featuring Merlot on Thursday, May 19, 2011. As the first Sonoma County winery to plant and produce Merlot, their virtual tasting will salute the varietal they pioneered since their first vintage in 1983.

Wine lovers across the country can participate in St. Francis #Merlot Day by signing up, free of charge, at www.stfrancismerlotday.eventbrite.com and opening a bottle of their favorite Merlot. The 24 hour tasting starts at 12:01am with participants sharing tasting notes and images of their favorite Merlot on Facebook and Twitter using the hashtag #Merlot. Even better, participate by visiting the winery and attending the KJZY radio station Happy Hour from 5:30 to 8:00pm and meet Winemaker Tom Mackey. An exciting new app from CrushWire technology will be available on iPads allowing participants to share their experiences online directly from the tasting room.

St. Francis’ winemaker Tom Mackey, heralded by the press as the ‘Master of Merlot’, is excited to participate and share his love for the presently underappreciated Merlot varietal, “Twitter and Facebook are easy ways for fans to share opinions about wine. The best way to communicate the taste and quality is old fashioned word of mouth – even when it’s delivered virtually on a smart phone.”

About St. Francis Winery & Vineyards:
For over 35 years, St. Francis Winery in Sonoma has hand-crafted fruit forward, luscious and full-bodied wines from superior mountain and valley vineyards in Sonoma County’s best appellations. While most renowned for its red varietals, including its Zinfandel (all old vines 60 - 110 years old), Merlot and Cabernet Sauvignon, St. Francis also produces a noteworthy Chardonnay. St. Francis Sonoma County wines are bursting with flavor and are recognized globally for outstanding quality and great value. Visit us at www.stfranciswinery.com

The “Malbec Top Design” contest, organized by WineSur, has successfully concluded. More than 200 Malbec labels were assessed by an international jury and 12 of them, were awarded a Gold, Silver and Bronze Medals.

During April, the Argentinian website WineSur.com carried out "Malbec Top Design", a wine label contest aimed at spreading the image of the Argentina’s signature varietal around the world, and which joined “Malbec World Day”, celebrated last 17th April all over the world.

More than 100 Argentinian wineries took part in the contest with their labels in four categories: artistic, classic, innovation and modern. All labels have been displayed in WineSur.com, where people may find an image of each, as well as their technical characteristics and their creator’s data. Besides, some comments made by the "Malbec Top Design" jury also appear there.

The winning labels

“Séptimo Día Malbec” of Bodega Séptima won Gold Medal in the artistic category. Designed by Zemma & Berton Moreno, it depicts an angel taking a break after the Creation. Undoubtedly, it is an innovative image for a Malbec, “it is as strong and surprising as the wine varietal”, this way Liz Thach, international judge of the contest, described this label.

“Aya Malbec” of Bodegas Bórbore was also awarded a Gold Medal in the classic category. “Aya” means soul or spirit and the label design, created by Boldrini & Ficcardi, reflects the spirit of lands giving birth to wine.  Fabricio Portelli, member of the jury, considered it “modern, attractive, with a sober classicism perfectly achieved.”

In the innovation category, “Siete Vacas” of Las Arcas de Tolombón winery received a Gold Medal. The story of this label is about an old sheepherder who, when he was a child, dreamt about seven cows following him in the middle of snow and white wind, at a height of 3,000 meters. The illustration was performed by Alexiev Gandman and the design made by Dizen studio. The expert Edgardo Castro pointed out: “the dreamlike evocation is the original way of describing this wine.”

In the modern category, “Kaiken Mail” of Bodega Kaiken also achieved a Gold Medal. Mai means “first” in the Pehuenche dialect of the first inhabitants of Mendoza. Created by Williamson & Cox, this label is “an interesting label which appeals”, Mariano Braga, member of the jury, highlighted.

The Silver Medal-winning labels were as follows: “Manos” of Bodega Trapiche in the artistic category; “Finca Remota” of Mendel Wines in the classic category; “Ramanegra” of Casarena winery as an innovation and “Séptima Malbec” of Bodega Séptima as a modern label.

Finally, the 4 labels which achieved Bronze Medal were: “Urban” of O´Fournier (artistic), “Benegas” of Bodegas Benegas (classic), “Antucura” of Antucura winery (innovation) and “Alfa Crux” of O´Fournier (modern).

The jury

The jury of the Malbec Top Design contest, gathered by WineSur, consisted of a multidisciplinary team of professionals. The aim was to have different opinions about every participating label in order to enrich the final assessment through several points of view.

The judges were the following: Liz Thach, professor of Managment & Wine Business in Sonoma State University, Wine Business Institute; Debra Meiburg, Master of Wine and one of the most popular wine experts in Asia; and Paul Wagner, president of Balzac Communications & Marketing in the United States; Fabricio Portelli, director of El Conocedor magazine; Andrés Rosberg, professional sommelier, president and co-founder of the Argentinian Sommelier Association; Adriana de la Mota, consultant of foreign wines; Mariano Braga, sommelier and Communications graduate; Edgardo Castro, industrial designer specialized in Graphic; and the team of Design and Communication Departments of Área del Vino.

In order to see all the participating labels and comments, please go to http://www.winesur.com/malbec-top-design.

Amid the hubbub surrounding the Friday, April 29, wedding of Catherine Middleton and Prince William, one detail is not to be missed: the happy couple will be honoring tradition by serving Champagne at the reception.

England is the second largest consumer of Champagne, after France and ahead of the United States, according to the Comité Interprofessionnel du Vin de Champagne (CIVC), the trade association comprised of all the grape growers and houses in Champagne. By choosing Champagne to celebrate their marriage, Catherine and William are following the custom of many other royal weddings, including that of Prince Charles and Lady Diana Spencer in 1981.

“Champagne only comes from Champagne, France, but it is consumed around the world at celebrations large and small,” said Sam Heitner, director of the Champagne Bureau, the U.S. representative of the CIVC. “Given the prestigious nature of the occasion, it is fitting that guests at the royal wedding will have the chance to toast to the couple’s good fortune with a glass of authentic Champagne. For those of us who will be watching at home, enjoying the event with a glass of Champagne is a lovely way to join in the celebration.”

Champagne is only produced in one unique region, which covers less than 80,000 acres and lies 90 miles northeast of Paris. The grapes are handpicked and processed in accordance with strict regulations and an intricate hands-on method, carefully developed and cultivated over 300 years. While there are many other good sparkling wines produced around the world, only Champagne is the traditional wine of royal weddings and coronations.

About the Champagne Bureau
The Champagne Bureau is the official U.S. representative of the Comité Interprofessionnel du Vin de Champagne (CIVC), a trade association which represents the grape growers and houses of Champagne, France. The bureau works to educate U.S. consumers about the uniqueness of the wines of Champagne and expand their understanding of the need to protect the Champagne name. For more information, visit us online at www.champagne.us. Follow us on Twitter at ChampagneBureau.

The Votre Santé wines pay tribute to Francis Coppola’s paternal grandmother, Maria Zasa, who would toast with the traditional French phrase, "à votre santé," (to your health) each time she raised her glass. The wines are made in a traditional French style using Dijon clones and Burgundian winemaking techniques.

The 2009 Coppola Votre Santé Chardonnay is made using a split fermentation technique, where half of the fruit is fermented in oak and half is fermented in stainless steel. The wine spent 6 months in French oak barrels prior to being bottled.

On the nose I get beautiful aromas of pear that combine with toasted oak, cinnamon stick, and hints of lemon curd. The freshly sliced pear and toasty buttery aromas are quite mouthwatering and I'm dying to taste the wine.....

On the palate this wine continues to show it's very distinctive ripe pear character. There are also some nice flavors of granny smith apple, caramel, toast, lemon peel, and mineral. The style is very sleek and reminds me a lot of the chardonnays from Burgundy's Macon region. There's just a hint of spice and some toasted oak that accompany the finish. It's a very solid wine for the price. ($14)  88 points

Click here to find aout more about this wine

The d'Alessandro winery was founded in 2006 by Giacomo d' Alessandro. The winery is located just a few miles outside of the city of Agrigento on the southwestern coast of Sicily. Although the property is historic and has been in the family since 1820, the winery itself is state-of-the-art and is equipped with the most modern technology and has over 8000 square feet of solar paneling that help to power the operation.

The 2008 Nero d' Avola is composed of 100% Nero d' Avola and is matured in cement tanks for 3 months prior to bottling.

On the nose I get aromas of cranberry, tart cherry, soil, and hints of anise. It's a very light and somewhat understated bouquet, but there is some nice berry fruit aromas.

On the palate the wine shows rustic notes of blackberry, sour cherry, earth, mineral, and subtle hints of dried herb. The wine is made in a very light and food friendly style. I can see it pairing nicely with a big plate of stuffed ricotta shells! Oh, and I love the packaging....kudos to them for the stylish label. (It brought back my days of working in a bottle shop).

Click here to find out more about this wine

The days of the free cocktails and cheap buffets are coming to a close in the Casino gaming industry. Today many of the established and new casinos are starting to build their culinary and fine wine selections in order to entice the food & wine enthusiasts to become regular patrons. Building a resort-style casino has become the popular way to bring in the high-end consumers and to increase revenues both on the retail front and at the tables.

Top Michelin star chefs and sommeliers are now frequently found on the grounds of today's most stylish casinos. At the famous Bellagio casino and resort in Las Vegas they have a total of three Master Sommeliers amongst their restaurant staff and have a selection of over 60,000 bottles of wine!!

Jasmine Restaurant – Bellagio Casino Las Vegas

Today's "Thank You" economy is now demanding that business owners take the appropriate measures in order to build a personal relationship with their customers. Loyalty programs such as the infamous silver, gold, and platinum membership cards are only slightly effective ways to bring back continued business. Building a world class food and wine program is not only a way to improve the relationship with the current clientele base, but if offers a huge incentive for foodies and wine lovers from all over the world to come and partake of the festivities. Oh, and perhaps they'll play a few hands of blackjack along the way!

Another important reason casino owners are on a quest to build these fine wine and food programs is to gain publicity and to help their image in the community. Often when a new casino is built in a city or township many conservative residents tend to frown upon the fact that these sort of businesses take more than they give. By providing a full resort experience packed full of wonderful pass times such as golf, swimming, fine dining, concerts, and more, these casinos can give the impression that they are providing something far more positive then simply supporting the gaming industry.

For more information and articles about this and other things relating to the casino gaming industry just click here

I usually really enjoy a Napa Valley Cabernet with a little bit of age on it, and this wine is right at the point where it should be drinking really well now. I popped a bottle of this wine a few months back and it was either cooked or the wine just didn't age that well over the last 6 years. We'll see if that's the case with this particular bottle.

Eponymous is a wine made by the renowned vintner Robert Pepi. It began in 2000 with an opportunity to work with grapes that he felt would produce some of the best Cabernet in Napa Valley. The grapes come from vineyards located approximately 300 feet above the Silverado Trail and the Valley floor. This wine is 100% Cabernet Sauvignon and it was aged for 20 months in new oak (90% French and 10% American).

This darkly colored beauty is showing very little sign of age as far as color is concerned. It is quite opaque in the center of the glass and on the edges slightly fades to a deep ruby colored red.

On the nose I get gorgeous aromas of ripe blackberry, violets, peppercorn, cedar, soil, dried herbs, and coco. It's really just a fabulous bouquet and very typical of a top class Napa Valley Cabernet. I can already tell that this bottle is in perfect condition and that the previous bottle I had must not have been stored correctly.

On the palate this wine turns in a heavy dose of thick black currant, coffee bean, dark and heavily cacao'd chocolate, spice, cedar, black licorice, and subtle hints of nutmeg. This wine is showing absolutely beautifully and is as youthful as one could possibly expect from a wine with 6 years of age on it. The finish is long and flavorful, with ripe black currant and dark chocolate notes.

This is the type of wine that must be decanted because of it's powerful nature, and because it is clearly unfiltered. It's also the type of wine that I can see tasting even better the next day after being opened. Give this one another 5 years in the cellar and it should be even more breathtaking. 92 points

Click here to find out more about this wine

A showcase for the finest in the industry takes over the Scotiabank Convention Centre

NIAGARA FALLS, ON – While Niagara is known for its world famous wineries, the hidden gems of the region are the incredible local and award winning chefs working in Niagara’s top restaurants.

From May 27 -29, 2011 The Niagara Food & Wine Expo will be welcoming these chefs to the Scotiabank Convention Centre in Niagara Falls to showcase their talents and offer delicious samples to all show visitors.

“We’re so excited about the Expo because not only are visitors able to sample fantastic local wine, but with the Chef Stage and a huge variety of restaurants hosting their own onsite culinary pavilions, visitors can pair wine with delectable gourmet food,” said Jennifer Campbell, Show Manager of the Niagara Food & Wine Expo.

The Chef Stage is a unique opportunity for Expo attendees to learn industry secrets from award winning chefs and to try out new and different dishes that they may have never tasted before.

The star-studded array featured on The Chef’s Stage includes top talents from Vintage Hotels proprieties. Join Executive Chef Robin Little from Prince of Wales Escabèche and Executive Chef Randy Dupuis from the Pillar & Post’s Cannery Restaurant as they prepare some signature dishes at their onsite culinary pavilion.

“Something that we’re really proud about is the diversity of the food offerings at the Expo,” said Campbell. “From classic French cuisine to pan-Asian delights, visitors will be able to enjoy new dishes as well as old favourites.”

Other notable master chef creations and restaurants to be found at the Niagara Food & Wine Expo include Executive Chef Cory Linkson’s AG Inspired Cuisine restaurant and Chef Shawn Murphy of Artisanal Palate.

Chef Linkson’s 20 years of experience in the culinary world and at AG Inspired Cuisine in the Sterling Inn has made his restaurant a popular venue in the Niagara region for its use of regional and seasonal foods in classic French cuisine.

Chef Murphy, known for bringing life to local cuisine, will be at the Expo working his magic incorporating the irresistible flavours of Thailand, China and Vietnam with his gourmet regional dishes. Chef Murphy can be found at the Artisanal Palate booth during the Expo.

Also not to be missed are the Brazilian cuisine experts from Brasa Steakhouse and Wine Bar, specializing in fire-roasted beef, pork, lamb and chicken dishes. For those looking for fresh, high quality seafood, be sure to stop by Rodney’s Oyster House, a Toronto and Vancouver favourite.

With world class food and wine, the Expo promises to be an extravagant culinary adventure for all visitors.


Scotiabank Convention Centre, Niagara Falls
Friday, May 27 - 2 pm - 10 pm
Saturday, May 28 - 12 pm – 10 pm
Sunday, May 29 - 12 pm – 6 pm
General Admission: $12, 19+ only
www.niagarafoodandwineexpo.ca

The Skalli family has deep roots in French viticulture and have been involved with grape growing in various regions throughout France. What's really neat is that in 1982 they established the very well known winery in the Napa Valley called St. Supery. Although for much of their history in France the Skalli Family was mostly making wines in the Languedoc and on the island of Corsica, in the early 2000's they decided to purchase a century old wine company (Maison Bouachon) in Chateaunuef-du-Pape, in the Rhone Valley.

The 2006 Cotes du Rhone Les Rabassiéres is composed of 60% Grenache, 30% Syrah, and 10% Mourvédre. (The Grenache in the blend comes from 70 year old vines) The wine was aged in French oak barrels for 9 to 12 months.

On the nose I get aromas of black raspberry, pepper, scorched earth, crushed rock, and a touch of black cherry. It's a typical bouquet from this particular region that shows it's deep fruit aromas and a somewhat rustic and earthy side as well.

On the palate the wine displays tart flavors of black plum, cedar-spice, black cherry, leather, and earth. The wine also has just the slightest hint of game that adds a special touch of needed complexity. It's a very nice wine that is quite simple in nature, but pairs fantastically with all sorts of Mediterranean cuisines. The body of this wine is very sleek and trim, and the wine relies heavily on it's razor sharp acidity to form the backbone of it's structure. 89 points

Click here to find out more about this wine

New Programs Continue Multiyear Carbon Reduction Campaign

As Earth Day approaches, the Comité Interprofessionnel du Vin de Champagne (CIVC)is furthering the Champagne region's leadership in environmental preservation with new initiatives to reuse woody biomass and wastewater from wine production.

The region has launched an appellation-wide program to transform the 150,000 metric tons of wood waste generated from vineyard pruning into energy, reducing pollution and helping replace fossil fuels used in wine production with a renewable source of energy.

Through this BIOVIVE (Biomasse Viticole) initiative, the Champagne region is working with local utilities to cut the current carbon dioxide (CO2) emissions by 10,000 metric tons per year, the equivalent of taking 5,000 vehicles off the road.

Similarly, wine production results in 600,000 cubic meters (m3) of wastewater and byproducts each year. Since 1990, when only five percent of wastewater was treated and reused, the Champagne industry has steadily increased its environmental stewardship; now 95 percent of wastewater is treated and 91 percent is recycled.

"Champagne only comes from Champagne. The distinctive land and climate of Champagne cannot be replicated elsewhere and the people of Champagne understand that they must be protected to preserve the region's centuries-old wine-making tradition," said Sam Heitner, director of the Champagne Bureau, the U.S. representative of the CIVC. "These efforts are just a few of the environmental initiatives that the Champagne region has undertaken as part of its campaign to reduce the region's carbon emissions 25 percent by 2020."

Champagne is not merely a type of wine; it is a unique region with a long history of winemaking expertise. Located 90 miles northeast of Paris, the region covers less than 80,000 acres. Only grapes handpicked in the carefully delineated plots inside the appellation can be used to produce Champagne. The CIVC, comprised of all the grape growers and houses in Champagne, has led these environmental initiatives to ensure that Champagne continues to focus on quality and preserve its unique wine-growing location.

The region's leadership in emission reduction began in 2002 with the first-ever wine region environmental impact assessment. Based on the audit results, the Champagne region set itself the goal of cutting carbon emissions 25 percent by 2020 and 75 percent by 2050.

To achieve this, there are currently more than 40 initiatives to reduce the region's environmental footprint. For example, after the CIVC determined that the production, packing and shipping of wine bottles accounted for 33 percent of the region's carbon emissions, it announced a new standard bottle in 2010 which, at more than two ounces lighter, will reduce the region's annual CO2 output by 8,000 metric tons, equivalent to the annual CO2 emissions of 4,000 cars. The new design consists mainly of changes to the neck of the bottle and was tested extensively to ensure that it maintains the performance, safety and character of the bottle historically used in the region.

"In 2002, the Champagne appellation showed true leadership by engaging in the most comprehensive environmental audit of a wine region that had ever been conducted," continued Heitner. "Introducing a lighter bottle, reusing wood waste and capturing wastewater are small steps that, when implemented throughout the region, help make a significant difference in the carbon emitted from the Champagne appellation."

Starmont as many of you might already know is a project done by the very well known Napa winery called Marryvale. The Starmont winery was officially opened on September 6th, 2006, but the wines if I'm not mistaken have been made for a bit longer than that. Anyways, Starmont is located at the entrance to the Napa Valley on the historic Stanly Ranch and is Merryvale's vision for a state-of-the-art solar power winery.

I couldn't find any tech data on this specific wine on the winery website, however I do know it's a rosé of Cabernet Sauvignon because it says so on the front label.

On the nose this wine is actually quite aromatic and displays lovely aromas of red raspberry, cranberry with orange peel, and subtle hints of crushed stone. It's a lively and fresh smelling summer wine!

On the palate the wine is actually quite a bit more round and textured than I had expected. It's very mouth coating and actually quite full flavored. It has some red raspberry and cranberry notes to it, but the dominant characteristic of this wine is definitely citrus peel. The alcohol is a bit out of whack on the finish, which would be my only complaint with the wine. It's really quite honestly a red wine drinkers style of rosé, because it has big flavor and big alcohol.  86 points

Click here to find out more about Starmont wines

Recently I made a pass through a local Cost Co. here in Paradise Valley, Az and I was shocked at the wine selection. I guess I get a kick out of some of the wines in the set that were supposedly "highly allocated" or "restaurant only" wines that wouldn't have been caught dead in a Cost Co. just a few years back. A sign of the times for sure! Check out the quick video I shot:

For the last few years I've been lucky enough to participate in what I believe is an absolute renaissance in the world of wine. The emergence of "fine wine" in Chile over the last decade or so has been no secret to the wine world, however the production of "small lot" boutique wines that can compete with the best wines from Europe and the premium regions of the U.S. is really something to behold.

As with the previous Wines of Chile "Blogger Tastings" I was able to take part in an online group tasting of eight Chilean wines with a specific focus. This years event was called "RED RED WINE" - (Cool Climate Red Wines From Chile). Below is a picture of the line-up which included four cool climate Pinot Noir's and four cool climate Syrah's.

I must be frank is stating that this was one of the best tastings I've almost ever been through. Every wine was of considerable quality and 7 of 9 I thought deserved a ninety or better on the 100-point scale. What blows me away even more is that 8 of 9 wines are priced under $30. I must have told my wife at least ten times that I was absolutely blown away by the quality of these wines. Wow! I congratulate all 8 wineries on their amazing cool climate reds!

Here are my short tasting notes of each wine. If you want to read the full in-depth review of each, then just click on the linked title of each wine:

2009 Valdivieso Pinot Noir Reserve - Casablanca Valley

Nose: red raspberry, red currant, cranberry, chalky earth, and hints of dried herb

Flavors: red raspberry and black cherry flavors, hints of soil and leather, and a touch of dried herb

Notes: Fresh Acidity, Bold red fruit, hearty

Score: 91 Points

2009 Viña Casablanca Nimbus Estate Pinot Noir - Casablanca Valley

Nose: brambly raspberry jam, vanilla, oak, anise, and hints of sage

Flavors: blackberry, black currant, graphite, licorice, spice, and cedar

Notes: long finish, big dry tannin, cab-drinkers Pinot

Score: 90+ Points

2009 Veramonte Ritual Pinot Noir - Casablanca Valley

Nose: red raspberry, black cherry, red licorice, mineral, smoke, and toast

Flavors: red raspberry, black cherry, dark chocolate, mineral, and subtle hints of oak and spice

Notes: Firm, but very ripe tannin, structured, balanced acidity

Score: 90+ Points

2008 Cono Sur Ocio Pinot Noir - Casablanca Valley

Nose: fresh strawberry preserves, blueberry muffins, and chocolate covered raspberry sticks

Flavors: candied strawberry, blueberry, mineral, red-fruit driven

Notes: Delicious Factor! Sweet tannin, fruit forward

Score: 94 Points

2009 Tamaya Syrah Reserva - Limarí Valley

Nose: luscious black raspberry, blueberry pancake, acacia, potting soil, and barbecued meats

Flavors: black currant, cassis, touch of orange blossom, blueberry

Notes: rich, powerful ,well-made, complex, balanced oak, acid, and fruit

Score: 91 points

2006 Loma Larga Syrah - Casablanca Valley

Nose: black currant, cassis, dried herbs, mineral, soil, scorched earth, and dark chocolate truffle

Flavors: black fruit character, that combines with savory dark chocolate and a touch of rosemary

Notes: bold and aggressive tannin, age worthy, big black fruit, terroir

Score: 90 Points

2009 Undurraga T.H. Syrah - Leyda Valley

Nose: brambleberry, mulberry, vanilla, and hints of "hi-c fruit" almost candied and synthetic punch

Flavors: rich blackberry, creme de cassis, licorice, and graphite flavors.

Notes: slightly spiritous, Aussie-like, chunky tannin

Score: 86 Points

2009 Hacienda Araucano Syrah Reserva - Lolol Valley

Nose: earthy blackberry, eucalyptus, pencil led, and crushed rocks

Flavors: black cherry, rustic blackberry, spice, pepper

Notes: firm and dry tannin, rustic, terroir driven

Score: 89 points

Wines of Chile is an organization committed to promoting the quality and image of Chilean wine throughout the world. It has offices in Santiago, London, and New York, as well as representatives in Canada, Ireland, and Denmark, and also works closely with ProChile to develop and offer promotional and educational programs in Asia, Latin America and Europe. Wines of Chile’s 76 member wineries belong to Vinos de Chile and represent 85% of Chile’s bottled wine exports.

"Ritual" Pinot Noir is a selection of specific vineyard lots and barrel selections from 50 acres of Pinot Noir planted in the coolest sections of the 1000 acre Veramonte vineyard estate in Casablanca Valley. Dijon clones 115 and 777, planted at high density on selected rootstocks make up a large portion of the blend, which is complement with own-rooted older vines. - veramonte.com


The 2009 Ritual was aged in 100% French oak barrels for a period of 12 months.

On the nose I get beautiful aromas of red raspberry, black cherry, red licorice, mineral, smoke, and toast. It has a very fruit-driven bouquet and reminds me a lot of the Pinot's made in the Russian River Valley. There's big and ripe red fruit here and my guess is that if you brought it to a blind tasting many would be fooled into believing that it was a Californian wine.

On the palate I get very round and delicious flavors of red raspberry, black cherry, dark chocolate, mineral, and subtle hints of oak and spice. The tannins are very soft, but they definitely play a role in the structure and base of the wine. I'm again amazed by the balance of acid, tannin, and fruit in these wines from the Casablanca Valley. To me it's as if they have been making premium Pinot Noir here for a century, when in all actuality the production of these small lot Pinot's is a relatively new concept for the country. 90+ points

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In 2000 Francois Lurton bought the 200 hectare plot of land near the historic village of Lolol. It had never been used before to produce grapes, but with the mild climate that is heavily influenced by the proximity to the ocean, grapes were perfectly suited for the estate.

The 2009 Hacienda Araucano Syrah Reserva is composed of 100% Syrah from the Lolol Valley D.O.

This deeply colored red wine has a bouquet that displays aromas of earthy blackberry, eucalyptus, pencil led, and crushed rocks. I love the distinct terroir character that the wine exhibits, and in many ways it reminds me of some of the great Chilean Cabernet's I've had over the past decade. ( ie. Don Melchor)

On the palate the wine continues to show it's spiciness and peppery character, but the underlining black cherry, and rustic blackberry flavors are very nice indeed. The wine finishes nice and long, and has some firm and dry tannins.  Very nice wine for the $13 suggested retail price. 89 points

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Viña Undurraga was establish in 1885 and is among Chile's oldest and most historic wineries. The "T.H." wines are a special project made possible by the large selection of estate vineyards Undurraga has at it's disposal. T.H. stands for "Terrior Hunter" and the line inclides wines from many different regions throughout Chile such as Maipo, Maipo Alto, Colchagua, Leyda, Almahue in the Cachapoal, and Cauquenes in Maule.

The 2009 Undurraga T.H. Syrah is composed of Syrah that was sourced from a small vineyard located in Chile's Leyda D.O. The wine was aged in French oak barrels for a total of ten months. It's a total production of only 345 cases.

Immediately what's most noticeable about this wine is it fantastic dark purple and almost neon glowing color. On the nose I get aromas of brambleberry, mulberry, vanilla, and hints of that "hi-c fruit" almost candied and synthetic punch. It honestly reminds me of Aussie Shiraz in the way that it's very spiritous and liquor-like on the nose.

On the palate the wine has loads of rich blackberry, creme de cassis, licorice, and graphite flavors. This wine is heavily extracted, youthful, big, and bodacious! I think it's quite nice if you're into the palate-shellacking, and an almost clumsy style Syrah. The finish is chunky and long, and there's also a bit of alcohol that spikes on the end. It's fun stuff, just not my cup of tea. 86 points

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Loma Larga Vineyards is a family owned operation that has deep roots in the history of Chilean winemaking. The interest in wine in the Diaz family dates back to the 19th century where their grandfather personally brought French grape varietals home to Chile from his excursions in both Paris and Bordeaux. The family decided to continue in this rich history by replanting vines at their estate in Casablanca in 1999.

The 2006 Loma Larga Syrah is composed of 100% Syrah and was aged in French oak barrels for 14 months.

This darkly colored red wine is brimming with beautiful and rustic aromas of black currant, cassis, dried herbs, mineral, soil, scorched earth, and dark chocolate truffle. It's a complex bouquet that expresses quite a wide range of both fruit and terrior. The dried herb and peppery notes are both characteristics of the region and the varietal.

On the palate this wine has some serious black fruit character, that combines with savory dark chocolate and a touch of rosemary. The fruit is ripe and rich, and the tannins are bold, gripping, but surprisingly sweet. The finish is very long and slightly chunky.

This is very well made wine, but still needs quite a while in the cellar before it will drink with absolute harmony. The tannins are still quite aggressive, but I think the wine has the balance with fruit and acid for it to age with grace.         90 points

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Viña Tamaya is located in the Limarí Valley, which is 400km north of Santiago, Chile. The Tamaya estate is actually quite a large farm with 3000 hectares that produces everything from citrus to avocados. Currently the estate has 163 hectares planted with grapes vines.  The vines were planted in 1997 and the winemaking facility was constructed in 2001. The current winemaker at Viña Tamaya is José Pablo Martin, who is considered one of Chile's most exciting young winemakers and has worked with top Chilean and French producers.

The 2009 Tamaya Syrah Reserva is composed of 97% Syrah and 3% Viognier. It was aged in both French oak barrels and stainless steel tanks.

This dark ruby and almost opaque wine has an amazingly perfumed bouquet with aromas of luscious black raspberry, blueberry pancake, acacia, potting soil, and barbecued meats. It's textbook Syrah on the nose, and is very pure and delineated.

On the palate the wine has a big and rich mouthfeel, packed with loads of dark black fruits such as black currant and cassis. This is what I like to call a teeth-stainer, because I can almost feel the big, heavy, and tannin-rich wine turning my teeth purple. I just adore the lovely floral component that the Viognier brings to this wine. It's like the wine has a touch of orange blossom and blueberry, which adds to the complexity and depth on both the palate and the bouquet. It's a well made, powerful, and complex wine that holds balance between fruit, oak, acid, and tannin. 91 points

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Cono Sur winery was founded in 1993 and produces a pretty wide range of wines. Because I lived in South America for a few years, I got to know these wines and thought they were of considerable value for their price. The Ocio Piniot Noir is on the complete opposite spectrum in terms of price range for what I'm typically accustomed to from this winery. It rolls in at a whopping $65!!

The "Pinot Noir project" started at Cono Sur in 1999 and they have brought in an experienced Burgundian winemaker named Martin Prieur to help the current winemaking team with special vineyard management techniques and with the selection of certain terriors best suited for the varietal.

The wine is 100% Pinot Noir sourced from vineyards in Chile's Casablanca Valley and it was aged in French oak barrels for 12 months.

On the nose I get some quite amazing candied strawberry aromas. The wine smells like fresh strawberry preserves, blueberry muffins, and chocolate covered raspberry sticks. It's a fruit driven bouquet that quite honestly reminds me of some of the premium Oregon Pinot's because of it's purity of fruit and stunning delineation.

On the palate this Pinot Noir is amazingly ripe and brimming with the same bright candied strawberry fruit that I mentioned the wine had on the nose. There is also subtle hints of blueberry, and some mineral notes that accompany the red fruit flavors. To be completely honest this wine doesn't hold loads and loads of complexity. However, the "delicious factor" that it contains is way off the charts. The finish is medium-long in length and absolutely packed with ripe homemade strawberry jam.  94 points

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This single vineyard wine from Chile's Casablanca Valley D.O. is sourced from the Santa Isabel Estate which is located a mere 12 miles away from the pacific ocean. The wine was made by head winemaker Ximena Pacheco who has gained extensive experience working with world class winemakers (Paul Hobbs, Aurelio Montes, ect) on various projects around the globe. The wine is 100% Pinot Noir and was aged for 10-12 months in French oak barrels.

The 2009 Nimbus Estate Pinot Noir is dark ruby in color and displays aromas of brambly raspberry jam, vanilla, oak, anise, and hints of sage.

On the palate this wine is boldly extracted and has a rich and powerful body. Ripe black fruits take central stage displaying flavors reminiscent of blackberry, black currant, graphite, licorice, spice, and cedar. The finish is very long and literally tattoo's the palate with a huge dose of black currant, licorice, and some big dry tannins.

This wine is a meaty Pinot Noir and one that a typical Cab drinker would go gagga for. It's made in a style that is very dense and extracted, but at the same time the wine maintains impeccable balance. Great stuff - 90+ points

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Don Alberto Valdivieso founded his winery in 1879 and at first it was exclusively a sparkling wine house. They still produce sparkling wines today, however the winery is now equipped with all the technology to produce high quality still wines as well. The grapes for their wines come from a 250 hectare estate vineyard called "La Primavera" where they produce Pinot Noir, Chardonnay, Semillon, Viognier, Marsanne, Cabernet Sauvignon, Merlot, Syrah, Malbec, Cabernet Franc, and Carmenere.

The 2009 Valdivieso Pinot Noir Reserva is 100% Pinot Noir from Chile's Casablanca Valley D.O. It was aged in French oak barrels for a period of 12 months before bottling.

The wine is a lightly colored and translucent red and contains aromas reminiscent of red raspberry, red currant, cranberry, chalky earth, and hints of dried herb.

On the palate the wine is bursting with fresh red raspberry and black cherry flavors, hints of soil and leather, and a touch of dried herb. The finish is tart and fresh with flavors of raspberry and cranberry that linger along with a dab of tannin.

I love the fresh acidity and and bold red fruits. This is a hearty Pinot Noir, but that I think will age beautifully and become even more complex with a few years of cellaring. Amazing wine for the $16.99 suggested retail. 91 Points

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Here's a few video clips of the recent Robert Mondavi Discover Wine Tour event that took place in Scottsdale, Arizona last weekend. It was a fun event with lots of young people and plenty of information be to consumed about the winery and the Mondavi brand.

A lot of people are saying that the 2009 Beaujolais vintage is one of the best vintages the region has seen in quite some time. Even the village wines seem to be getting quite high scores in the wine press, so it should be interesting to taste this wine.

The color of this wine is like most fresh Beaujolais, very bright purple and a bit translucent.

On the nose I get some jammy smelling berry fruit and hints of soil and concrete. The fruit is quite hard to distinguish and kind of smells like a candied raspberry mixed with blueberry. It's kind of got a bubble gum type thing too, which to me is very common with Beaujolais. It's a very nice bouquet and one that's packed with ripe fruit flavor and other subtle complexities.

On the palate the wine is packed with ripe raspberry and blueberry flavors. The texture is quite light on the entry and mid-palate, but then on the finish there is a dose of tannin and a richness that kicks in and helps the wine to finish with a bit more substance.

This is obviously an exceptional effort for a Beaujolais-Village, and one that is vastly better than most the previous vintages I've tasting from this producer. It has an extra layer of depth and power that I don't usually find in the basic wines of this region. I've only ever seen this kind of complexity from the Cru wines of Beaujolias. 89+ Points

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FREEMAN WINERY RAISES $25,000 FOR THE JAPANESE EARTHQUAKE AND TSUANAMI RELIEF FUND

Sebastopol, CA, April 11th, 2011 — Freeman Vineyard & Winery’s proprietors, Ken and Akiko Freeman have raised $25,000 through the special sale of large format bottles of their Russian River Valley and Sonoma Coast Pinot Noirs. The Freeman’s generously donated 100% of the proceeds which will go directly to the Japan Society of Northern California Earthquake & Tsunami Relief Fund in coordination with Give2Asia (http://give2asia.org/japansociety), an efficient philanthropy that is working for short-term and long-term recovery projects in the affected communities in Japan in partnership with Japanese relief organizations on the ground.
 
The $25,000 donation was one of the single largest personal donations through the Japan Society of Northern California. Akiko Freeman states “this natural disaster has struck a personal chord, Japan is my home and we want to be able to help in some capacity”. Freeman adds “we wanted to find a significant way to raise funds for this tragedy and help to rebuild what was lost while also paying respects to those who lost loved ones”.
 
The Freeman’s are continuing to raise money for Japan with an event for Japan which was held at the winery Sunday, April 10th and is expected to yield and additional $10,000.


About Freeman Vineyard & Winery:
Founded by Ken and Akiko Freeman, Freeman Vineyard & Winery is dedicated to crafting elegant cool-climate California Pinot Noir and Chardonnay in a sophisticated Burgundian style. Believing in the vast potential of the Sonoma Coast and Russian River Valley appellations to produce wines of complexity and refinement, the Freemans work with a small portfolio of acclaimed partner vineyards including Keefer and Heintz ranches. In addition, the Freemans have a seven acres estate vineyard at their picturesque winery in Sebastopol and fourteen acres at their Occidental vineyard, Freeman Ranch – both are planted with Pinot Noir. These sites share many common elements that define excellence in cool-climate viticulture, including hillside locations with coastal fog, Goldridge soils, proper clonal selection and stressed vines producing extremely low yields of nuanced fruit.

A few years back I reviewed the 2006 Firesteed Pinot Noir and you can visit those tasting notes by clicking the link. It's interesting that I'm just now tasting the 2005 when I tasted the 06' a few years back. We'll see how this wine is holding up after 6 years. I've had aged Willamette Valley Pinot Noir in the past, but every producer and bottle is different so we'll find out how well this wine has aged.

The first thing to note is the color of the wine, which at the present is still quite red in color with only the slightest bit of discoloration towards the rim of the wine. There doesn't seem to be anything in the way of browning or brick tones.

On the nose I get some really cool vegetable notes that combine with a background of red fruits; like red raspberry and cranberry. The most noticeable characteristics right after pouring the wine are chalk, sage, and hints of spearmint. I love these aromas and to be perfectly honest they remind me of Pinot from Burgundy. I distinctly remember smelling this exact menthol and mineral bouquet on a Savigny-les-Beaune Premier Cru that I tasted a few years back.

On the palate the wine shows some delicate flavors of red raspberry and hints of bitter cranberry. There doesn't seem to be a whole lot of acid or tannin left in this wine and on the finish there are some earthy mineral notes and hints of sour cherry.

I really enjoy the bouquet of this wine a lot more than how it's showing on the palate. I find that when tasting older wines, many times the nose is a whole lot more interesting than how the wine actually tastes. It's ok though because for me over half the experience and joy of tasting fine wine lies in smelling them, which allows me to rewind the tape and remember some of the great wines I've had in the past.  88 points

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The 2007 Pezzi King Zinfandel from Sonoma's Dry Creek Valley is composed of 100% Zinfandel from the Pezzi King Estate Vineyard. It was aged in 20% New Oak, (60% French, 40% American).

This deep and purple colored wine shows aromas of brambly black raspberry, vanilla, smoke, hints of herb, chocolate, coconut, and perhaps just a touch of anise. Immediately what is very present on this wine is the oak characters and the obvious presence of American wood. I didn't even have to look at the tech data to know that this wine was aged at least partially in American oak barrels. It's that coconut and slightly herbal-dill component that is always so noticeable.

On the palate the wine has a tangy berry flavor that combines with notes of pomegranate, cranberry sauce, spice, and a huge wallop of oak. This wine is well oaked and on the finish it is extremely hot. The alcohol sits at 16.3% and it is very noticeable on the finish.

This wine is really just not my style and it's a bit disappointing because I'm used to a better quality wine from Dry Creek. Too much wood and too much alcohol make this wine very disjointed. 75 points

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Domaine de Nizas was established in 1998 by John Goelet the owner of Clos du Val winery in Napa. The 51 hectares of vines are situated between Caux and Nizas in the Languedoc region of France. This particular rosé is composed of 40% Syrah, 40% Grenache, and 20% Mourvedre. - AOC Coteaux du Languedoc.

It's interesting tasting a rosé that has just a bit of age on it. I actually don't agree with many of the people who say these blush wines need to be drunk right upon release. I sometimes really enjoy the extra subtle hints of oxidation that are imparted on these wines with a few years in the bottle.

On the nose I get an explosion of strawberry aroma that combines with cranberry, pink grapefruit, mineral, and wet pavement. There is just a slight nuttiness on the bouquet as well which I think is indicative of the 4 years it has spent in bottle.

On the palate the wine is round and opulent and exhibits soft flavors of red raspberry, cranberry, and citrus peel. On the entry and the mid-palate the wine appears to be a bit watery and perhaps devoid of flavor, but on the finish this rosé absolutely explodes with an intense rush of fruit, acid, and mineral. There is a really nice crushed-stone minerality that the wine expresses on the finish that really makes this wine interesting and quite complex. VERY long finishing for a rosé - 90+ points

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Recently I was able to attend an amazing rosé tasting with a group of wine friends and I thought I would just mention a few of the wines that I thought were standouts among the forty or so rosé's that were available. Here where the top five wines I tasted:

1. 2010 Crios de Susana Balbo Rose of Malbec - Great aromatics, bright and full red fruit, long finish

2. 2010 A to Z Rosé - Oregon - 100% Sangiovese, great color, crisp acid, long finish

3. 2010 Bonny Doon Vin Gris de Cigare - most complex wine of the tasting, light salmon color, citrus aromatics, very long finish

4. 2007 Schramsberg Brut Rosé - Best sparkler, very complex, bread dough, long finish

5. 2010 Van Duzer Pinot Noir Rosé - Great bouquet, good varietal character, soft and seductive

These were in my opinion some of the better wines of the tasting. Some of the French stuff was good too, but I honestly can't remember the names of those. Anyways, I highly recommend rosé during the summer time and have always felt that it's some of the best wine for pairing with a wide variety of foods.  I for one think they can be very complex wines and sometimes a whole lot more interesting than most Pinot Grigio's or S.B.'s. 

It's been quite a while since I've reviewed a Malbec and it should really be interesting to see if I hold the same impressions that I have had in the last few years. I never really understood where all the "rage" about Malbec was coming from. Yes, I have had my fair share of decent Malbec's, but to be completely honest a lot of them fall short of what I call "really good" wine and even fewer make it on my list of "classic" wines.
Anyways, we'll see how this wine does in the disparagement of my theory.

The 2009 Valentin Bianchi Malbec is composed of 100% Malbec and was aged for 6 months in 2nd and 3rd use American and French oak barrels. The grapes were sourced from vineyards located in San Rafael, Mendoza.

The color of Malbec is typically very dark and almost black at the core of the glass, and this wine is of no exception. It has a very dark purple color with only the slightest variation of a deep red around the rim of the pour.

On the nose I get aromas of creme de cassis liquor, candied and almost synthetic blackberry, black licorice, tar, and some earthy potting soil type notes. It's actually quite a complex bouquet, but I get the slight impression that some of the aromas I'm smelling won't quite translate to beauty on the palate......let's find out shall we!

On the palate the wine immediately impacts the mouth with flavors of black current, pencil lead, oak, and some herbal tones that linger on the mid-palate and finish. The finish is short to medium in length and the wine finishes with a touch of "cheap wine" wood-meets-welch's type thing. Actually as I revisit the wine and as it begins to warm to room temperature, I'm realizing that it's quite thin and somewhat disjointed on the finish. The alcohol spikes a bit and the woody tones are not so impressive.  Oh well, still in search of the under $20 Malbec that makes me smile.... 81 points

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I'm generally a huge fan of Cava and think that the quality versions coming from this DO in Spain are some of the most value driven wines in the world. Where else can you get sparkling wine made in the traditional Champagne method and from small estate producers for a mere $12?

The Poema Brut Cava is made from 40% Macabeo, 40% Xarel-lo, and 20% Parellada sourced from vineyards that grow on the hills surrounding Barcelona. The grapes are fermented in stainless steel tanks, the the lots are blended and secondary fermentation takes place in the bottle according to Metodo Tradicional.

On the nose I get aromas of citrus peel, green apple, and toasted bread. The green apple is very pronounced and the yeasty bread type aroma is very nice and brings a secondary note of complexity.

On the palate the wine displays some very nice apple notes that combine with hints of toast, chalky mineral, and just a touch of mandarin orange. The finish is dry, but very smooth and round in texture.

This is a very simple wine that doesn't need a lot of analyzing, but will pair well with oysters and other delicate seafood's. It's a great alternative to Pinot Grigio or Sauvignon Blanc and a wine that can be enjoyed  by the pool, at the dinner table, or served as an aperitif at your party! 87 points

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Bouvet-Ladubay was founded in 1851 by Etienne Bouvet and is the second-oldest sparkling wine-producing house in Saumur, France. They make their sparkling wines according to the traditional method developed by the Champenois, where the second fermentation of the still wine is carried in-bottle, following the addition of a small amount of sugar and yeast.

This lovely rosé is composed of 90% Cabernet Franc, and 10% Groslot. The color is imparted via "rapid cuvaison," a brief, delicate maceration on the skins, followed by a temperature-controlled fermentation in stainless steel tanks.

On the nose I get very pretty aromas of candied bing cherries, hints of bread yeast, toast, almond, and subtle soil characteristics. The cherry aromas are very elegant and almost reminded me of a dryer style Italian soda, rather than a cherry syrup type thing.

On the palate the wine continues to impress with it's bing cherry characteristics, but it's nice and dry. There are also secondary notes of toast, bread dough, and just a touch of citrus on the finish.

This is the perfect wine to pair with a light lunch such as a sandwich or a bread and cheese platter. I personally had it with a delicious caprese and prosciutto sammy! 89+ points

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Coudoulet de Beaucastel is often refered to as "baby Beaucastel" because the 60 acre Coudoulet Vineyard is located only about 5 kilometers away from the Châteauneuf du Pape appellation and is just to the east of the Chateau Beaucastel. The soils are also very similar on both properties consisting of a layer of marine limestone from the Miocene period, covered by a deposit of alpine diluvium.

The wine is composed of 30% Grenache, 30% Mourvèdre, 20% Syrah, and 20% Cinsault. It was aged for only a short period of time (6-8 months) in large oak barrels.

It's fantastic to be able to taste this category of wine after it has had the appropriate time to aged and mature in the bottle. I think as wine consumers we're so used to just going to pick our wine up at the local shop or grocer right before we have dinner. Most of the wines we consume are very youthful and don't always drink the way the vintner designed the wine to be drank. That is, most of the wine we consume is usually (especially European wines) meant to be aged a few years until the wine becomes more structurally balanced. Anyways, it's nice to taste a wine with a bit of maturity to it.

The color of this Cotes Du Rhone is still quite ruby at the core, but there is slight signs of discoloration towards the edges where the wine starts to turn to a lighter brick-red color.

On the nose I get some really intriguing aromas of Kalamata olive that combine with notes of tobacco, tea leaf, plum, sandalwood and very subtle notes of cinnamon. It's a very pretty bouquet and one where the influence of age is very noticeable and eloquently defining.

On the palate the wine is very soft and sensuous and displays flavor nuances of stewed cherries, overripe plum, unsweetened coco, leather, and just hints of the aforementioned cinnamon. There are some secondary dried herb notes that are particularly interesting, as well as a bit of earthiness. The Kalamata olive note also translates onto the palate.  91 points

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