This is made by a winery in Ohio from California grapes. It is a Zinfandel blend made in a lighter and easier style. Light ruby in color. The nose has candies cherries. On the palate, this is sweet and almost cloying. It reminds one of home made wines made in Italian communities often self referred to as "Dago Red". Not a style that I prefer but those who like a sweet red will probably enjoy this more. Food such as pizza or cheese would certainly help.
Urban Vintner is an Ohio winery making wine in Ohio from purchased grapes around the globe. Muddy Paws is their value line with $1 from every bottle going to the local animal rescue. The grapes for this wine are from Washington state. Light silvery green/gold in color. The nose has some peach and a bit of citrus. On the palate, this is slightly sweet with peach notes. There is also a bit of a minty quality on the finish. Not a lot of depth in this wine, but easy sweet wine. Those looking for this type of wine will probably like it more than I. Mostly a cocktail wine or with a nice
This winery is located just east of Cleveland Ohio. They purchase grapes from around the world and craft wines. Most wines are sold locally or at their tasting room. These grapes are from Clear Lake in Lake County, California. Light silvery/gold in color. The nose is a bit grassy with a slight melon note. A nice slightly oily texture. On the palate, this is light. Some melon notes. It's a bit flat but overall an easy, clean wine with no faults. This should be a popular wine at the tasting room on a Friday summer night.
This was being closed out at a local wine store for $45. It was part of a "natural" wine tasting. I thought it was the best wine of the tasting though the crowd was mixed. Ruby in color, cloudy and slightly flat in appearance. The nose has plums, cherries and a slightly sweaty quality. A very nice texture. On the palate, bright cherry fruit. Long finish. This is drinking quite well right now. It will go with most heavier and medium bodied foods.
This is a hodgepodge of grapes made in a "natural wine" style. Twenty-five percent Alicante Bouschet, Grenache, Cinsault, Mondeuse, and Zinfandel from one source; another 25% Valdiguié; and the rest Syrah, Tannat, St. Laurent, and Carignan made from vineyards across California. This was being closed out at a local wine store for $20. Ruby in color, clear and bright. The nose has a sweaty sock quality to it. Once you get past that, there are some cherries and pomegranate notes.
Tasted at a natural wine tasting. This is an interesting wine if not particularly something I wold want to drink again. Purple/garnet/dark brown in color. The nose is different. Starting out with an earthy/musty note, it cleans up with air showing some red berries which in turn are followed by a sweet tart and bubble gum note. Probably caused by carbonic maceration. On the palate, this has a tingly quality that could be some trapped CO2. It is very tannic for such a light bodied wine. Black cherries and mushroom with an underlying damp earthiness. Clipped on the finish. This was s
Tasted at a "Natural Wine" tasting at a local wine store. Pet'Nat is short for Pétillant-naturel (natural sparkling) and is also known as méthode ancestrale. It is a way that sparkling wines were historically produced having the wine bottled before the primary fermentation is finished, and without the addition of secondary yeasts or sugars.
A "natural" wine, whatever that means. It is an unusual take on Chenin Blanc. Tasted a wine store tasting, this was my second time getting an opportunity to try this and it seemed like it has improved (or this was a better bottle). Lighter in color than a previous bottle, so perhaps the first bottle had been oxidized a bit. Light gold, clear and bright. The nose is different with cardamom, and orange pith. On the palate, this has tart oranges. Strong acidity. 12% Alc. It finishes a bit salty which is different and probably makes it more food friendly. It was priced at $12 on close
My friend Charlie came by. Now Charlie likes his wines big and young and we both love Saxum. That sure seemed like a great opportunity to pull and young'un from the cellar and see what it was showing. The surprising thing was how good and accessible this was already. It's not at peak and will improve with cellaring, but if you have more than one, it's not a tragedy to open one now. 33% Grenache, 32% Mourvedre, 24% Syrah and 11% Counoise. Purple in color, slight ruby line at the rim. The nose is great with black raspberries, roasted meats, white pepper and slight floral notes. This
One of the best Cabs from Sineann I have had. This is classic Washington Cab. Purple in color with some ruby swirls. The nose is great with black cherries, slight fresh rubber and tarragon. On the palate, this is deep and intense. Black cherry fruit over spice. It unwinds in the glass. Firm tannins. Drank over three nights and it was best on night three. Long finish. This will work with a wide variety of foods. Probably needs about five to seven years and then should be good for fifteen after that. If opening now, decant for six to eight hours.