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 from the Trousseau grape in the Jura, France's smallest wine region.  Pale ruby in color, clear and bright.  There are many Rose's that are darker in color.  A very unique wine.  The nose has cherries, confectioner's sugar and a slight herbal note.  Medium bodied.  A very soft texture yet also tart acidity.  Lots of cherry and strawberry fruit with a white pepperiness to it.  Can a wine be elegant and rough at the same time?  This one seems to be.  Complex.  It works better with some food to tame the acidity.  It should probably be drunk over the next five to ten years.  This w

This is from western Georgia (the country).  The grape is 100% Otskhanuri Sapere that is fermented with the stems in Kvevri (Amphorae).  Very dark purple in color, opaque.  The nose is very earthy with black raspberries, pomegranates, and sour cherries.  Firm tannins.  On the palate, black cherry fruit, high acidity and the robust earthiness comes thru.  Long finish.  This smoothed out a bit with some air.  Very different profile.  It drinks much better with food to help with the tannins and the acidity.  Drink over the next three to five years.  A nice match for lamb chops.  

This is Grenache, called Cannonau in Sardinia. The Riserva designation indicates two years ageing before release including at least six months in barrel.  Ruby in color, clear and bright.  The nose has nice cherries with slight herbal notes.  Medium bodied.  On the palate, there is a slightly bitter note on the attack.  Lots of cherry fruit.  Medium tannins.  Slightly thin on the finish.  This drinks nicely on its own but works better with food.  A classic pizza wine.  

This is labelled as a Vin de Pays des Bouches-du-Rhône Terre de Camargue from the southern part of France near Arles.  It is made from the Marselan grape which is a crossing of Grenache and Cabernet Sauvignon.  Fermented in stainless steel with indigenous yeasts, no sulfites were utilized.  Purple/ruby in color.

This is a dry wine made from mostly Furmint in Hungary.  It is actually a blend of 85% Furmint, 7% Hárslevelű, 5% Yellow Muscat and 3% Kabar.  Pale golden in color, clear and bright.  The nose has nice peach notes with a bit of a floral quality.  Medium bodied with a slightly oily texture.  On the palate, the peach comes thru with a strong but balanced acidity.  Some depth.  Tasty.  Long finish.  One of those wines that seems familiar but not quite.  drink over the next couple of years.  At under $20, it is a nice value and a strong buy for summer sipping on its own or with lighter foods. 

Fascinating wine.  This is Vin Jaune (Yellow Wine) from the Jura (near the Swiss border in France).  It is made in a dry, oxidative style utilizing late harvested Savagnin grapes.  The wines are made similar to Sherry where a blanket of yeasts forms over the top as the wine is ageing for a minimum of 60 months.  This does not appear to be fortified as the label lists 14% abv.  It comes in a .625L squat bottle known as a Clavelin with a yellow wax over the cork.  Supposedly, this size allows the winemaker to start with 1 Liter which after the minimum of six years before release has reduced (

This is 100% Syrah.  Inky purple in color, opaque and bright.  The nose is nice with black raspberries, black pepper and slight black olives.  Full bodied.  On the palate, black raspberry fruit with some underlying char.  Nice texture.  Light tannins.  Good finish.  Drinking well now and should continue for another eight to ten years.  A nice match for Indian food.  

Lovely Barolo at a great place.  Purple in color with ruby hues, mostly clear and bright.  The nose has cherries, tar, slight roses and dust.  Medium bodied.  Medium to light tannins.  Layers of fruit and tertiary notes.  Cherries, and forest floor.  Nice balance.  Long finish.  This is nice on its own but really needs food.  Pasta with truffles or mushroom in a cream sauce would be great.  It is at peak but there should be another 5 to ten more years of peak drinking.  

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.