Wine Reviews

An archive of all wine reviews
Michael Franz
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June 7, 2016
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Buying Pinot Noir from anywhere for less than $20 is an extremely dicey undertaking, but this wine shows that excellent quality can indeed be...
Michael Franz
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June 7, 2016
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A complex, broadly useful, traditionally-styled wine, this is an outstanding example of its type.  Emphatically “Old World” in character but totally free of any...
Michael Franz
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June 7, 2016
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When I find this wine, I’ll buy it… as one would be hard pressed to find this level of intricacy and harmony in a...
Robert Whitley
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May 31, 2016
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The Montepulciano grape is perhaps the most misunderstood wine grape in the world. Montepulciano the wine is often mistaken for the red wine from...
Robert Whitley
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May 31, 2016
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Australia continues to over-deliver when it comes to quality versus price. The Insurrection shiraz-cab blend is a richly layered red that offers aromas of...
Robert Whitley
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May 31, 2016
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Australia is famous for its so-called GSM red Rhone-style blends and Dandelion’s is one of the finest. It shows tremendous red-fruit purity from its...
Rich Cook
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May 31, 2016
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If you like your red wine with a nice smoky character in balance with the fruit elements, you’ve got a find in this bottle. ...
Rich Cook
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May 31, 2016
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Winemaker Amy Butler is turning into a rock star, and her continued championing of this variety is a big reason why.  This vintage may...
Rich Cook
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May 31, 2016
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Here’s a fruit-driven, brightly structured Cab that shouts its Alexander Valley origin, with lively red berry and cherry fruit joined by faint hints of...
Rich Cook
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May 31, 2016
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The brettanomyces argument rages on, with plenty of debate about whether or not the character that it adds to a wine helps or harms...
Rich Cook
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May 31, 2016
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V. Sattui doesn’t often include Merlot in its Reserve Stock program, but when they do, it’s always worth a look.  This vintage shows deep...
Rich Cook
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May 31, 2016
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Here’s a traditionally styled Chianti that’s fun and fresh, featuring lively cherry, spice and sage aromas and flavors and the acidity to cut spicy...