Wine Reviews
An archive of all wine reviews
Gerald D. Boyd
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April 6, 2010
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Bonarda, an Italian grape, is a widely-planted variety in Argentina, although some experts suggest that the Argentine version may, in fact, be more closely...
Gerald D. Boyd
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April 6, 2010
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The trio of Concha y Toro Chilean reds – Carmenere, Merlot, Cabernet Sauvignon — from the ‘Devil’s Cellar’ represent good value and pleasant drinking. ...
Marguerite Thomas
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April 6, 2010
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One of the interesting things about this wine is that the grapes have been sourced from three different California viticultural districts: 41% come from...
Gerald D. Boyd
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April 6, 2010
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Aged in American oak and stainless steel tanks, this deep purple hued Merlot shows up-front berry and herbal aromas with an earthy back note. ...
Gerald D. Boyd
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April 6, 2010
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Despite the addition of 10% Carmenere, which in theory should soften the Cabernet and brighten the overall character of the wine, I found this...
Michael Apstein
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April 6, 2010
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Beckman’s Estate Syrah rarely disappoints. This one certainly doesn’t. Beckman has combined the peppery and plumy aspects of this Janus-like grape into an intriguing...
Paul Lukacs
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April 6, 2010
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A blend of Grenache (42%), Syrah (20%), Counoise ((20%) and Mourvedre (17%), this offering from one of California’s preeminent Rhône Ranger wineries is certainly...
Paul Lukacs
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March 30, 2010
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Made with organically-grown grapes, this is a soft, light-bodied expression of Pinot Noir, without any of the heat or heaviness that mars so many...
Michael Franz
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March 30, 2010
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Frank Family Vineyards is turning out an impressive range of wines that seems to shine regardless of which grape variety is involved. This Pinot...
Michael Franz
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March 23, 2010
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Ripe and juicy and very tasty in a straightforward way, this Merlot shows very pure fruit notes recalling both black and red berries. Oak...
Gerald D. Boyd
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March 23, 2010
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Grapes for this Pinot Noir came from vineyards averaging 28 years. Winemaker Denis Valdenaire opted for oak aging with a slightly different angle from...
Gerald D. Boyd
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March 23, 2010
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This village wine from Rodet undergoes temperature-controlled maceration and fermentation in open-top vats, with cap punch down, followed by barrel aging, 15% new, for...