Category: Tasting Notes

Inky black-dark ruby color; olive, dark berries on the nose; dark cherry, liquorice, balsamic flavors on the palate. Continue reading →

Vivid pink-red color; big strawberry on the nose with riffs of rose; strawberry, red berries on lively body, nice finish. Continue reading →

Light, luminescent pink rose color; delicate nose of peach, strawberry, flowers; subtle peach, raspberry, strawberry on the palate; Continue reading →

Dark ruby color; plum, blackberry, mulberry on the nose; smooth, supple on the palate with black fruits, dark cherry, plum, blackcurrant tang on the finish. Continue reading →

Beautiful golden-yellow color; apple, white fruit, slate on the nose; white pear, passion fruit, citrus on the palate; dry, but not flinty or steely; medium body, velvety smooth, nice acidity (3.40 pH), long tasty finish with spice hints. Continue reading →

Bright yellow-green color; floral nose with hint of honey; light in the mouth green apple, grapefruit, lemon-lime; brisk acidity, fresh, lingering tartness-saltiness on the finish. Lively, balanced.  Continue reading →

Lovely translucent ruby color; cherry, raspberry on the nose; medium body with tasty ripe red fruits, hint of earth, spice; silky tannin, bright acidity, a classic Oregon-style, palate-pleasing pinot noir.  Continue reading →

Dark garnet-red color; blackberry, chocolate, violets on the nose; big and viscous in the mouth with jammy blueberry, black cherry, plum, chocolate on the palate; Continue reading →

Bright, light yellow color; honey, nectarine on the nose; medium-plus with peach, lemon, green apple on the palate. Sleek, dry, medium acidity (3.57 pH), admirably restrained oak and malo butteriness still delivers some oak smoke; really smooth, drinkable, elegant pour. Continue reading →

Deep gold-yellow color, very tiny bubbles; light citrus-green apple nose; light body, zingy acidity (the best feature), lemon, pear on the palate, creamy ripe pear finish with touch of tartness at the very end—a tart exit is common with cavas. Almost bone dry. Appealing, well-priced step-up from average Spanish cavas: 55% macabeu, 40% paralleda, 5% xarel-lo grapes. Continue reading →