58% Polishing ratio. 16%ABV. Light green/gold in color. The nose has a bit of coconut with pineapple and honeydew. On the palate, banana with some pineapple. Clean finish. This is made in Oregon (it is Vegan Freidnly, Gluten Free and Kosher).
This is made from old vines originally planted in the 1920's and abandoned.
This is made utilizing grapes from vineyards near Seneca Lake and Keuka Lake. Light golden in color, clear and bright. The nose is nice with limes, minerals and slight melon. Medium bodied. On the palate, moderate acidity with limes and minerals. Slight bitter note on the finish. This is dry. Very food friendly, this would work well with corn on the cob and other roasted vegetables. Drink over the next eight to ten years.
Take a grape like Pinotage (a cross between Pinot Noir and Cinsault) and grow it in Virginia and guess what, it's a very good wine! Purple in color, mostly opaque and bright. The nose is earthy with black cherries, mushrooms and slight clove. Light to medium bodied. On the palate, nice black cherry fruit with underlying damp earthiness. Some depth. Nice finish. This is slightly sweet but very smooth and easy to drink. It drinks nicely on its own and will work with meaty foods. Beef stroganoff would be a good choice.
This is a blend of Cabernet Franc, Merlot and Cabernet Sauvignon from the state of Maryland. Enrique and Felipe Pallares, originally from Ecuador, founded this winery in 2017. Good wines are being made all over these days. Garnet in color, mostly clear and bright. The nose is very earthy with a bit of barnyard, but also tobacco, dried cherries and black cherries. On the palate, there is some Brettanomyces. Not off putting but noticeable. There is also some black cherry fruit and underlying forest floor. There is some complexity here. It drinks well on its own and would work well wi
This is made in 375ml bottles. It is a blend of various Pinot Noir's that are bottled as single vineyard releases. This is of course still a bit young and while good, it seemed lacking a bit compared to prior vintages. Deep garnet in color, clear and bright. The nose has sour cherries and char. Medium to full bodied. On the palate, there is solid sour cherry fruit. Not much in the way of nuances but hopefully as it ages, it also develops more. It would be better with food. Salmon would work well.
One of the best Syrahs being made anywhere. Purple in color with a slight ruby hue, opaque and bright. The nose is great with black raspberries, slight burnt rubber, black olives, black pepper and slight bacon fat. Full bodied. Velvety texture. Juicy acidity. On the palate, lots of black raspberry fruit with some black olive notes and char. Deep and complex. Light tannins. Long finish. This is just getting near maturity. It drinks great on its own and would work well with beef stew or chili. Drink over the next ten to fifteen years.
This is from Washington state. Purple in color, ruby at the rim, mostly opaque and bright. The nose has black cherries, slight spice and dark chocolate with a bit of char. Medium bodied. On the palate, lots of black cherry fruit with some underlying char. Light tannins. Nice finish. This should be drunk in the next few years. It will work nicely with roasted chicken.
This is a blend of 49% Merlot, 38% Cabernet Sauvignon, 11% Cabernet Franc, and 2% Malbec. Purple in color, opaque and bright. The nose is nice with black cherries, cherries, slight floral/perfume note. Medium bodied. On the palate, this has nice black cherry and cherry fruit. Good acidity. Nice finish. This drinks well with lighter tannins. Drink over the next five to eight years. It will also work with food. Grilled ribs or burgers would be a nice choice.
This is a blend of 62% Cabernet Sauvignon, 26% Merlot, 6% Cabernet Franc, and 6% Malbec from a single vineyard in Washington. Purple in color, a bit flat and opaque. The nose is nice with black cherries, cherries, spice, tobacco and slight cedar. Full bodied. Full bodied. Firm tannins. On the palate, black cherries, cherries with underlying spice. Long finish. A bitter cherry note on the finish. This still seems to need some time or air; maybe a few more years. It should improve and then drink well for another seven to ten after that. It drinks well on its own and would work well
