Category Archives: Wine by Varietal

2010 Carpineto Chianti Classico Riserva

Wine Tasting Notes:

2017 Carpineto Chianti Classico Riserva

Chianti Classico, Tuscany, Italy

I really enjoyed this wine! Great mix of old & new world styles. Blackberry, raspberry and a touch of mint on the nose. The palate is of blackberry, raspberry and black currant in a rich, fruity style more reminiscent of Brunello, than Chianti Classico. This is my kind of fruit forward, mouth-filling and structured Sangiovese. No finesse here. If you like some tannin in your reds, drink now. If a softer wine is your speed, give it another 3-5 years in the bottle. With medium-high acidity and medium-high tannins, this will easily mature well. Pair this wine with red meats and red sauces. The value in Italian wines is undeniable!

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Filed under Chianti Classico, International Wines by Region, Italian Wine, Sangiovese, Toscana, Wine Tasting, Wine Tasting Notes

2008 Antinori Guado al Tasso Bolgheri Superiore

Guado Pic

2008 Antinori Guado al Tasso Bolgheri Superiore

Bolgheri Superiore DOC, Tuscany, Italy

Wine Tasting Note:

Deep, dense purple color with brownish hue around the rim. Would have guessed older than 8 years in the bottle. Closed and limited nose on open. Not much coming through yet except alcohol, bitter chocolate and watery texture. Sampling until ready… about 45 mins. hitting its stride. Still ample freshness and has become fruit forward as opening. Plum, boysenberry, blackberry in front. Minimum mid-palate, with a medium length finish of subtle dark chocolate. Tannins are grippy and high, with high acidity. The texture has improved, adding a bit of mouth-feel and volume. Great structure, but the fruit has become subtler than an earlier bottle. Fruity enough to be drunk on its own still, but perfect for a pairing with red sauce and meat dishes. Antinori has delivered another quality Tuscan blend with versatility and some aging potential. I enjoyed a few glasses prior to dinner, but this would be even better with food. If you enjoy aged wine flavor profiles, this should be best drunk 2017-2018. If you aren’t concerned whether your wine is fruit-forward, the tannins should resolve somewhat in another 3-4 yrs. If you’re like me and you prefer some noticeable drying tannins, this wine is perfect now. A nice middle-ground between old and new world flavor profiles.

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Filed under Bolgheri, Bordeaux/Meritage Blend, International Wines by Region, Italian Wine, Toscana, Wine by Varietal, Wine Tasting, Wine Tasting Notes

2009 Clos Du Val Cabernet Sauvignon Napa Valley

Clos

2009 Clos Du Val Cabernet Sauvignon Napa Valley

Napa Valley AVA, CA

Tasting Note:

Still fresh on the nose with plum, blackberry, graphite and a touch of alcohol. First pour, closed with a minimum of fruit. You can tell this wine needs time to open. After 30 mins, fruit-forward with subdued plum, black currant and blackberry and a mid-palate of subtle dark chocolate with a very short finish. The acidity is medium-high, but it is the tannin that is interesting. Softer than when young, although chewy and strangely mouth-filling without being very drying. Not unpleasant, but past its prime drinking window. Great value Napa Cab Blend when young. Losing a couple of rating points with age. Drink-up!

As I continue to drink more aged Napa Cab/Cab Blends at all price points, I am able to fine-tune a feel for drinkability and age-worthiness. Hind-sight is always 20/20, but this was a wine meant to drink in a 2012 – 2015 window (3-6 years of age). Looking back, there was not enough balance in the structure to go 10… I am finding the lower cost Napa Cab blends tapping out at around 5 years. The more recent higher quality releases have been hitting a wall at around 10-12 years of age. I have only tasted early 90’s wines that have lasted well, in a 15-20 year window.

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Filed under Cabernet Sauvignon, Napa Valley, U.S. Wines by Region, Wine by Varietal, Wine Tasting, Wine Tasting Notes

2009 Tobin James Zinfandel Blue Moon Reserve

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2009 Tobin James Zinfandel Blue Moon Reserve

Paso Robles AVA, California

Tasting Note:

This wine is improving with age. You don’t often find a zinfandel that can hold up to much bottle age, maybe Seghesio, Ridge… This was a surprise. Before we start, this is not an Old World influenced red wine. It is a California bomb! Completely fruit forward nose of dried red and blue fruits with alcohol and mineral notes. The fruit explodes on the palate. After seven years in the bottle, this zinfandel is very uncommon. The palate is all dried fruit: raisin, prune, boysenberry, blueberry… not as much sweet, as intensely fruity. Touch of dark chocolate on the mid-palate and a very long fruity finish. Silky, medium-low tannins still, with a beautiful mouth-filling texture. The high alcohol is evident, but not overpowering. Not a wine for food. Enjoy as an apertif, or digestiv. One of the most well-made California fruit-bomb style wines I have ever tasted!

We purchased this wine during a Tobin James special event at the winery. Their reserve wines are not easy to find, but worth searching out. The general release wine reflects broader market ambitions and is just average for quality and value, so don’t judge the reserve wines by what you may find on the shelf at your wine retailer!

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Filed under Paso Robles, U.S. Wines by Region, Wine Tasting, Wine Tasting Notes, Zinfandel

Baldacci Family Vineyards Cabernet Sauvignon Stags Leap

Baldacci

Baldacci Family Vineyards

Black Label Cabernet Sauvignon

Stags Leap District, Napa Valley

Tasting Note:

Beautiful Napa Cab in the middle of its drinking window! Drinking Baldacci Stags Leap Cabs over the last 20 years, I am struck by how they always over-deliver at their price. This bottle cost $46 in 2010 and is drinking like a $70+ Napa Cab! Blackberry and black currant on the nose with tar and leather. Still fruit-forward after 8 years of aging, with blackberry and black currant in front, transitioning to a mid-palate of dark chocolate, leather, underbrush and tar. The wine has a lengthy, slightly hot finish. Gorgeous rich mouth-feel, full and sensuous. The tannins have resolved well and are just under the surface. The acidity is high, but this paired perfectly with a rib-eye steak. Without food, the acidity would have been a bit much. The signature Cab character of graphite and tobacco are missing, but regardless, my wife and I really enjoyed this bottle with steaks for dinner!

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Filed under Cabernet Sauvignon, Napa Valley, Stags Leap District, Wine by Varietal, Wine Tasting, Wine Tasting Notes

2012 Reynvaan Syrah In the Rocks

Reynvaan Pic

 

Reynvaan Family Vineyards – Walla Walla, Washington

Walla Walla Valley AVA

Wine Tasting Note

Do you enjoy Syrah from the Northern Rhone region? Cote Rotie AOC perhaps?

If you have enjoyed a quality bottle from the Northern Rhone and added it to your “wines of distinction” list (like I have) seek out a bottle of Reynvaan Syrah and experience a domestic producer that understands this style well. Everything about the Reynvaan wine speaks “Northern Rhone”… meatiness, earthy, floral. Many casual wine drinkers I have introduced to this style have had a difficult time wrapping their heads around it. My wife tasted this wine tonight and immediately said, “this is good… wait, I don’t think I like it.” This is that kind of wine – soft, supple, appealing… until the complexity shows on the palate… and you wonder, “is wine supposed to taste like this?”

Tasting this wine in the first hour after opening is a shame… the real wine doesn’t reveal itself and open until the 3rd and 4th hour. Tasting note after 4 hours open:

The nose carries strong raw meat aromas, with blackberry and mulberry fruit, floral violets and a touch of nail polish. The wine is fruit forward on the palate with blackberry and black currant, has a dark chocolate mid-palate and a floral violet with oily tar finish. After four hours, some of the freshness of the fruit is lost, but the classic Northern Rhone profile is revealed… that oily texture and tar finish. Wow, for 25% – 50% less than Cote Rotie, this wine can be acquired in the U.S. The wine has medium-high acidity, but only medium tannins. The lack of tannins throws the balance off a bit, but the plush, oily texture is right on. This is a well-made wine from a vineyard managed to produce fruit to match this style. The evolution of flavors and textures in the last four hours leads me to believe you should give this some time in the bottle to realize its true potential: peak drinking window 2017-2018. This is not a wine I would choose to experiment with for extended bottle aging.

Well done! If Matt Reynvaan could have squeezed a bit more tannins from the skins/stems, this would have been world class, at the absolute pinnacle of wines made in this style.

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Filed under Cool Climate Wine, Syrah/Shiraz, Walla Walla Valley, Wine Tasting, Wine Tasting Notes

A Tale of Two Red Cities

In the USA, Walla Walla Valley AVA is fast approaching premier status as a red wine producing region. The highest accolades are coming from Merlots and Syrahs, but the area produces well-made Bordeaux Blends too. From a critic’s perspective, this area is a serious alternative to the Napa Valley region… especially, if you prefer the Napa wines produced before the mid 90’s. Now, there is a choice between two premium “red” producing cities in the U.S.

The over-arching theme in Walla Walla is the pursuit of Old World styles of Cabernet Sauvignon, Merlot and Syrah. If you enjoy the popular New World style of heavily-oaked, fruity Cabs coming from Napa (like Caymus and Silver Oak) very few of these Walla Walla wines will find their way into your cellar. Syrah aside, I have chosen three of the oldest producers in Walla Walla as effective examples of the diverse styles of Bordeaux Blends that represent this growing region: Walla Walla Vintners, Seven Hills Winery and L’Ecole #41. I visited all three last month and was fortunate enough to do a deep-dive with each.

WWV Pic

Walla Walla Vintners

The flavor profile across all releases at Walla Walla Vintners (WWV) had the most dissimilar flavor profile in the area. I met with Bill Von Metzger the winemaker and we discussed the winery founded in 1995 in depth.  Their vineyards (and immediate neighboring sites) located at the Eastern edge of the valley contain the only dry-farmed vineyards I was able to find in this AVA. They originally prepared these estate vineyards for irrigation, but have yet to experience a growing season requiring the additional water. Although, if the Washington drought continues, they expect this may change next year. The WWV 2015 vintage validated once again the impact of dry-farming on my palate. All wines tasted tended to be more concentrated and textured, perhaps squeezing more out of the terroir.

Bill is a locally educated and trained winemaker. In my experience, this can be an impediment to good winemaking. Exposure to a broad sampling of world winemaking styles tends to develop better winemakers. Although in this case, Bill transcends his background… I think, primarily due to his keen curiosity and desire to experiment. I thought Bill showed a deft hand at pursuing the Napa Valley style… at half the price. Of my twenty (or so) tasting appointments in the area, this was the only winery embracing the challenge and successfully producing this style in a cooler Walla Walla climate.

If you enjoy Napa Cabs, try these wines. They may not quite reach the level of the premium Napa producers, but my goodness, not at $75+/btl either. The quality is good and the value is undeniable.

SHW pic

Seven Hills Winery

Seven Hills is the preeminent Old World French Bordeaux style producer in Walla Walla and one of the first wineries founded in the area in 1988. I met with Erik McLaughlin, an executive and manager at the winery. Erik and I discussed the history of wine growing in the region, their philosophy and the resulting growth. Seven Hills produces wines that compare very favorably to Bordeaux labels. All their wines have a lighter, sometimes silky texture with a good acidic and tannic backbone. Refined, balanced and built for aging, but approachable enough when young to be an excellent companion to a steak dinner. The tasting room is in a very urban setting at the winery, with the atmosphere from the 100+ year old building enhancing the tasting experience.

I talked briefly to Casey McLellan the winemaker and founder and I heard from both of them their total commitment to this wine style, regardless of the popularity of New World style California wines over the last decade. A great story and I believe a good business decision. These wines are some of the best of what I call “restaurant style” wines, made to accompany food and at the right price to be fairly affordable after the three tier distribution system delivers it.

If you enjoy red wines originating in Bordeaux France, try these wines. Again, these do not quite reach the level of premium Bordeaux producers, but comparable quality is sold at half the price (or less) of their Old World competitors.

Schoolhouse photo

L’Ecole #41

L’Ecole is the most notable example of a winery in the region that best walks the fence between New & Old World styles. Founded in 1983 in an abandoned school house, they have grown substantially into a large commercial winery. I have been drinking their wines since the early 2000’s and do miss the hometown, small business atmosphere from those early days. Is it OK to be nostalgic for the old building facade, before the face lift? Then again, I also preferred the previous cute label too. Yes, (begrudgingly) I understand the idea – “Time and Tide stops for no man”. I met with Ben Dimitri the tasting room manager and we talked about L’Ecole history and past vintages.

It was interesting to discuss the story of the 2004 vintage in Walla Walla. It was the coldest growing season in memory for the area and few local vineyards were able to produce ripe fruit at harvest. 10+ years ago, Washington State was still a fledgling wine region and the largest producer in the state (Chateau St. Michelle) offered the early Walla Walla producers the opportunity to source fruit from their warmer Columbia Valley vineyard locations. What a generous and smart move…  missing a vintage in those early years would have seriously hurt the local industry and slowed their momentum in the market. The topic arose, because I mentioned enjoying a bottle of 2004 Ferguson (lost in my cellar somehow) last year. The bottle handled the 10 years of age well, but was at the outside edge of its drinking window.

If you enjoy red wines originating in Bordeaux France, but would prefer an easier drinking more approachable style… L’Ecole is your ticket. Once again, think half the price.

Diversity and Value

If you notice, there are two common themes here: diversity and value. Try these Walla Walla wines. If you are more than an occasional, casual wine drinker in particular, seek them out. These can easily become your choice for the value section of your cellar.

Wine Tourism

This area has a long way to go as a wine destination, but it was significantly more welcoming than my last visit seven years ago. Premier sous chefs around the country looking to venture out and start a premium cuisine restaurant, please consider Walla Walla. A well-run, properly promoted gourmet restaurant will succeed here, without the competition you would find in other top wine regions. Currently, the food is only slightly better than average, even at expensive establishments. With all the fresh fruit and veggies grown locally, this would be a perfect location for a farm-to-table concept. Producing world-class wines right in their backyard, Walla Walla has to be the next wine destination to hit the foodie scene. I look forward to my next visit and enjoying a much more vibrant restaurant scene.

Walla Walla Premium Bordeaux Style Producers

Leonetti Cellars and Woodward Canyon Winery are the two oldest wineries in the Walla Walla AVA. I have tasted their wines and they are excellent, but priced to match, or exceed their Bordeaux and Napa competitors. These wines are every bit as good, but I find it hard to see the value. Frankly, I would rather drink the established producers I know from Bordeaux and Napa, with much larger production and greater availability. This post was meant to highlight the value in Walla Walla. These producers do not fit into that category.

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Filed under Bordeaux/Meritage Blend, Cool Climate Wine, U.S. Wines by Region, Walla Walla Valley, Wine by Varietal, Wine Tasting, Wine Travel

Making #Wines to Drink Now, or Cellar?

The sun barely illuminates the land under a thick fog of red smoke as seen from Highway 97 just south of Okanogan Friday August 21, 2015.

What a crazy week to have scheduled a wine tasting adventure in Washington State! Forest fires everywhere! The entire state is one big campfire… Flying into Spokane, we descended through a wall of billowing smoke. Driving down to Walla Walla the smoke cleared somewhat.

Later this week, my wife and I will be joining trade tastings and interviewing winemakers, but today we wanted to relax and stop at a couple of wineries of interest – as wine tourists. We stopped in first at K Vintners and then Five Star Cellars today and two interesting questions came to light: (tasting notes coming in future posts)

  1. Should winemakers be producing wine to drink now, versus wines to bottle age?
  2. Does making wine specifically to be drunk with food play well in the broader U.S. market?

I will tackle the first question now and the second in a follow-up piece.

Drink Now?

I was floored today. These were two respected Walla Walla producers recognized by critics and neither was focusing on structured wines more capable of aging in your cellar.

K Vintners

After one tasting experience, I am quite sure I could recognize any of their wines blind. This is not meant to suggest I did not enjoy a few of these wines, but more to emphasize their singular dimension. All of the wines are quite clearly made in a single style, utilizing similar techniques: noticeable French oak, high to very high acidity, very light and a minimum of mouth-feel, minimal finish, low to medium tannins and fruit forward.

Five Star Cellars

We tasted two vintages of their flagship wine, a Bordeaux blend called “Stellar”. The 2008 was good, showing high acidity, medium tannins and a palate of plum, blackberry, apple pie spice, graphite and touch of earthy minerality… but the 2009 was so much better, similar to the 2008 – but adding higher tannins and a fuller mouth-feel. The owner David Huse actually apologized for the additional structure. After a few minutes of conversation, it was obvious he believed their goal was to make easy drinking wines and that 2009 just didn’t fit into that focus.

Price Point, Wine Quality and Structure

I get it. Wineries have to sell their wine and in case you haven’t seen the numbers, somewhere between (depending on the study) 80 to 95% of all wines purchased in the U.S. are drunk within a week of purchase. Since we are throwing out statistics, how about this:  90% of all bottles purchased in the U.S. cost less than $12 USD. The wines we were tasting today all retailed for $40-$70/btl. Where am I going with this? Are these wineries correct in thinking that the majority of wine drinkers spending over $12/btl. want drink now, easy drinking wines? I have spent the last 20 years listening to feedback from wine enthusiasts and while very few are looking for the other end of the spectrum – rustic, cheap Chianti style wines, MOST do prefer red wines with good structure. How else could Napa Valley be able to sell so much Cabernet Sauvignon at an average price of $64.77/btl (2014 Wines & Vines) direct-to-consumer? It is certainly not because these wines are easy drinkers!

Winemaker’s View?

So how does the winemaker feel about this issue? I ask this question during interviews all the time. The answer too often is: “business sometimes dictates we make a wine for broad appeal”. At some wineries, this discussion is a non-issue. The winemaker makes a wine profile focused on quality in the classic sense and they find their market. Others I have interviewed, spend time with their customers and really understand the product their clientele wants… and then there are those that “think” they know what the average consumer wants. The perceived pressure to produce easy drinking wines in the U.S. is huge. For large volume wineries over 50,000 cases of production this discussion is irrelevant, but for the 60% of wineries in the U.S. that produce less than 5,000 cases, it is THE discussion to have. There is a place for all styles of wine in the market. My surprise came from visiting recognized, critically acclaimed wineries with this kind of thinking.

Wolf howling

Howling at the Moon!

If there is one thing I can definitively take exception to in the industry, it is this idea that wine enthusiasts (spending more than $12/btl) want flavor in red wines and don’t care about structure. Okay, I agree there are not many folks like me in the U.S. who will maintain a large enough cellar to buy young structured red wines and regularly drink 5-10 year old vintages. At the risk of boring readers by saying this again: STRUCTURE is what differentiates good wine! Red wine can taste like black, red, or blue fruit, have earthy minerality, or even exotic flavors like tobacco and tar, but these matter little without the primary structural components: Acidity, Alcohol, Tannins, Phenolic Development, Mouth-Feel (texture) and Balance. When wines are missing any of these elements, they can be unpleasant to drink, or more commonly – just boring.

Tasting note for the Five Star Cellars 2009 Stellar (Bordeaux Blend) that was supposedly not as “good” as the 2008:

The nose hints at the level of extraction with blackberry, plum and currant fruits, a touch of alcohol, fresh tobacco and earth. The palate follows with a dense fruit-forward attack that is very lively in the mouth, with high acidity and high tannins.  The vanilla comes through from the oak, but doesn’t overpower. The tannins have a plush, granular texture producing a big mouth-filling wine with a very long finish. This wine is fast approaching its optimal drinking window of 2016-2018. It is only missing a defined mid-palate… a 91 score without. This would have earned a 94-95 score with more complexity.

A grand effort by a small Washington State winery. I sincerely hope they change their focus to making more wines like this…

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Filed under Bordeaux/Meritage Blend, Walla Walla Valley, Wine by Varietal, Wine Cellar, Wine Collecting, Wine Education, Wine Industry, Wine Tasting, Wine Tasting Notes

Pax Cuvee Keltie Syrah North Coast

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Pax Wine Cellars

2004 Cuvee Keltie Syrah North Coast

California, North Coast

Wine Tasting Note:

Initially, this was too hot and closed directly out of the bottle. After a one hour decant: blackberry and mint on the nose. The nose had a bit too much alcohol to enjoy. 11 years in the bottle and still plenty of structure with medium-high tannins and acidity. As you would expect, the freshness of the fruit is gone. The palate is of blackberry, black currant and bitter dark chocolate with a short finish. The alcohol is evident, but not over-whelming. The big winner here is the mouth-feel. A beautiful Northern Rhone kind of character that starts a little oily and finishes with mouth-coating, grainy tannins that were a little to the rustic side of velvetty. This wine has the structure to sit in the cellar much longer, but the fruit will not last. Best drinking window is/was probably 2012-2016. I have seen other recent tasting notes that describes a fruit-forward wine with a sweet finish. This bottle was very dry and had a subdued fruit character.

All-in-all a nice effort to produce an age-able, structured Syrah with a Rhone feel. This would have been a 95+ wine, if the alcohol component had been more balanced against the total profile.

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Filed under Cool Climate Wine, North Coast, Syrah/Shiraz, U.S. Wines by Region, Wine Tasting, Wine Tasting Notes

Stephan Vineyards L’Aventure and Friend

I decided to stand-up a couple of my favorites for my birthday and decided it would be a L’Aventure night!

I am a huge fan of red blends, especially Southern Rhone style. In my opinion, L’Aventure is the quintessential producer in this category in the USA. The winemaker and owner Stephan Asseo is a French ex-pat that moved to the U.S. to make red-blends from the fabulous Terroir on the West Side of Paso Robles. He was looking to escape the French limitations of the AOC laws and he has done it in a big way. L’Aventure wines capture the perfect balance of the big red Paso profile, while still maintaining elegance and balance. The Estate Cuvee in some vintage years, has easily made it into my top 50 list of best bottles of all time. If you like Robert Parker Jr. picks, you will adore these wines. If you enjoy Stephen Tanzer’s picks you will enjoy these wines and marvel at the finesse of wines with such power.

Mr. Asseo often uses Cab Sauv in his red wines and I appreciate this working outside of traditional boundaries. You don’t often see Syrah and Mourvedre blended with Cab Sauv and Petit Verdot in a wine, but in the hands of a master winemaker, the winery is able to encourage just the right contribution from each to make a harmonious whole. Mr. Asseo is also a block blender extraordinaire… with 58 acres separated into 40 blocks, each vinified separately, then blended… he has developed a system to coax the just the right character from each Micro-Terroir and has the palate to blend them properly. Virtually all L’Aventure wines are comparatively high in alcohol, but are well balanced and do not seem hot. L’Aventure wines are definitely priced within the premium space in the marketplace, but they are also one of the very few producers in this category that continually delivers on value.

I enjoyed these wines with friends and was unable to take detailed notes, so I will only be able to provide general impressions. The group had a wonderful time and enjoyed the wine immensely. In my mind, it is always preferable to share a special bottle at a romantic dinner, or with friends!

Plus 16

2009 L’Aventure Plus 16

California, Paso Robles

This wine was more “true” Southern Rhone in profile with 42% Mourvedre in the mix. A touch earthy in character (from the Mourvedre), with all of the beautiful blue and black fruit that they usually coax from their grapes. A slightly heavier mouth-feel, with great balance. A little lighter on the structure, even with 42% Cab Sauv. It is possible, the six years in a bottle have softened the tannins and acidity a bit. This wine is definitely in its prime drinking window, perhaps 2015-2017. If you have this in your cellar, don’t let this sit too much longer!

Estate Cuvee

2010 L’Aventure Estate Cuvee

California, Paso Robles

Another “Wow” moment with an Estate Cuvee. A big, powerful red, with more structure than the Plus 16. Less earthy with no Mourvedre here, instead – a liberal dose of 16% Petit Verdot. An unbelievable 15.7% alcohol and you can barely tell it is an adult beverage. Soft, plush texture and a nice backbone. Just a gorgeous wine, drinking beautifully at five years in the bottle. Drinking window of 2015-2020, depending on your feeling about tannic structure.

Viader

2007 Viader Syrah

California, Napa Valley

The Viader is a 100% Syrah blended from two different clones – Rhone and Barossa. I really enjoyed this wine, the others in the group, not so much. The drawback, the 14.9% alcohol was very evident. This Viader wine had a refined, silky texture that I thoroughly appreciated after the mouth-coating L’Aventure wines. This was right on its drinking window with wonderful black fruit, nice acidity and a good tannic backbone. Drinking window of 2013-2016. If not for the hot profile, this wine would have held its own against the two previously enjoyed. I will make an observation here that I have noticed many times previously. Napa premium wine producers better develop an understanding of the changing palate of the American wine drinker, or they will be left behind by other wine regions in the U.S. Hot tasting wines are losing their appeal. Realistically, the alcohol over-shadows any subtle flavors that might be experienced with the hors d’oeuvres, or an accompanying meal.

Conclusion

Balance in a well-made wine still wins the day. If the winemaker goes big… he/she better have a deft hand at counter-balancing the hedonistic character of the wine. The Estate Cuvee was a gem!

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Filed under Napa Valley, Paso Robles, Rhone Blend, U.S. Wines by Region, Wine Tasting, Wine Tasting Notes