Wine Reviews
An archive of all wine reviews
Gerald D. Boyd
|
January 17, 2012
|
At 17.5% alcohol, with loads of ripe slightly jammy flavors, this Maury VDN is a lot like a cross between a Late Harvest Zinfandel...
Gerald D. Boyd
|
January 17, 2012
|
Rimage is a Catalan word meaning “aged berry.” This Banyuls is made with no intended oxidation allowing the fruit of the Grenache Noir to...
Gerald D. Boyd
|
January 17, 2012
|
Grenache Noir provides the fresh plumy aromas that follow over to the grapy flavors with hints of ripe dark plums. The sweetness is balanced...
Michael Apstein
|
January 17, 2012
|
Colombo is a star producer in Cornas, a small appellation in the Northern Rhône. His Côtes du Rhône, dubbed Les Abeilles (the bees) is...
Michael Apstein
|
January 17, 2012
|
This blend from Ramón Bilbao, a leading Rioja producer, delivers a juicy mixture of red and black fruit flavors. Bright and robust, it has...
Michael Apstein
|
January 17, 2012
|
With this DOC Irpinia, DonnaChiara reminds us of the importance of place. Irpinia and Aglianico is a good marriage because the locale imbues the...
Michael Apstein
|
January 17, 2012
|
Aglianico, with its tough tannins, is difficult to tame. Yet DonnaChiara, a new producer–at least to the US–has done an admirable job with this...
Gerald D. Boyd
|
January 17, 2012
|
The 2008 Rimage was aged for three years and has an appealing concentration of fruit and roasted nuts. The flavors are dense and nicely...
Gerald D. Boyd
|
January 17, 2012
|
One of the few white Banyuls tasted during my recent visit to Roussillon, this has a bright tawny color and orange scents of Malvoisie. ...
Gerald D. Boyd
|
January 17, 2012
|
A sweet dessert-style Banyuls, with 16% alcohol and a trace of oxidation, it has good fruit, acidity and length, finishing with traces of ripe...
Robert Whitley
|
January 10, 2012
|
The Torres family moved a short distance south from its home base in Penedes to create this lovely red-Rhone style blend from Priorat. Easy...
W. Blake Gray
|
January 10, 2012
|
When I tasted this in Georges DuBoeuf’s lab, I didn’t know its history, and I still don’t now, but it appears that until a...