Wine Reviews

An archive of all wine reviews
Norm Roby
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March 12, 2024
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 Kris Curran rose to fame as winemaker for Sea Smoke.  In 1997, she started her own label and has been offering a Grenache Blanc...
Roger Morris
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March 12, 2024
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 This is not the wine for people who like big, complex, fruity red wines that have some heft to them.  This is a wine...
Roger Morris
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March 12, 2024
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 From one of the pioneers of this southern Portuguese region, this is a very impressive wine both in structure and flavors, a blend of...
Roger Morris
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March 12, 2024
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 Domaine Bousquet has pretty much built its brand in America on wines made from organic grapes and brought to market at extremely affordable prices,...
John McDermott
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March 12, 2024
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 The Williams Rossi label is Frog’s Leap’s "reserve label."  The grapes for these wines are selected in field — only the best parcels of...
John McDermott
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March 12, 2024
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 I love to highlight producers that are making interesting and energetic Zinfandels, and Frog’s Leap’s 2020 Napa Zinfandel fits that bill.  Right from the...
John McDermott
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March 12, 2024
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 With one year of lees aging in concrete eggs, the 2022 Frog’s Leap Concrete Aged Sauvignon Blanc is a refreshing take on Napa Sauvignon...
Miranda Franco
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March 12, 2024
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 If Leah Jorgensen’s wines are not on your radar, they should be.  She is known for her dedication to Cabernet Franc, where she focuses...
Miranda Franco
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March 12, 2024
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 Envínate (Wine Yourself), a group of four friends, makes outstanding wines from different parts of Spain, focusing on the Canary Islands.  This 2020 Palo...
Miranda Franco
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March 12, 2024
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 Sadly, Daterra, the personal project of the incredibly talented Laura Lorenzo, has stopped the production of white wine.  So, the remaining bottles of Daterra...
Rich Cook
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March 12, 2024
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 This wine hits the mark for a Cali Franco offering just on the bold side of center thanks to the presence of Malbec and...
Rich Cook
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March 12, 2024
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 Concannon is a true California heritage label, and Petite Sirah has always been its main calling card.  I’ve tasted 30-year-old versions that are still...