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Steininger Gruner Veltliner
Austria’s biggest wine growing village, Langenlois, is in the valley of Kamp River – they call the valley Kamptal and it’s easily the most famed of regions for both Grüner Veltliner and Riesling. The wines here are rich but dry and often searingly so, though the Steiningers are too skilled to make one-dimensional wines. This Grüner is from three certifiably organic vineyards around the town of Langenlois and reflects Karl’s expertise.
Type, Body & Flavor
Stoneleigh Sauvignon Blanc
Marlborough Sauvignon Blanc remains a singular wine: herbal power in battle with citrus intensity. Sadly, the region is being overplanted so it's more important now to buy from the best producers and the best part of the region.
Type, Body & Flavor
T. Solomon Wellborn
I am willing to put my professional reputation on the line here and tell you that this may be the best sub $40 Pinot Noir you are ever going to try. Ever.
Type, Body & Flavor
Tentadora Malbec
Salta, little known outside Argentina but heavily touristed by the Argentines themselves, is famous for its resorts and mountain air. It also produces a Malbec unlike any other: there is something about the 5000+ foot elevations and skinny soils that offer a Malbec that is less blowsy and generous than what we see from Mendoza. Instead, what we get are wines of structure, with equal measures of power and finesse.
Type, Body & Flavor
Terrasses de la Mer
So, is it okay if I predict that Sauvignon Blanc becomes the world’s most widely planted grape in the next decade? In southern France, with the collection of hills, valleys, and plains rolling down to the Mediterranean, it thrives. Sure, the plains are not where you grow Sauvignon Blanc, but there are plenty of other spots where you do. There these wines are vibrant, expressive and tangy – and it’s rare that those three descriptors go together.
Type, Body & Flavor
The Pessimist
When the Daou Brothers took their tech dollars a-shopping in Paso Robles they only bought the best: the old Hoffman Mountain Ranch. Founded by Dr. Stanley Hoffman in 1964, this was the site of some legendary wine. I can tell you about the 1976 and 1977 HMR Cabernet, but then that would be rude bragging. Let’s just say that Daou wines have an excellent and established pedigree; this one is a powerful Syrah blend.
Type, Body & Flavor
Tinazzi Corvina
Tinazzi makes excellent Veronese wines; which means they are masters at Amarone, Valpolicella and the like. This “family selection” is made from dried grapes, as is the tradition with Amarone, but here it’s made into a dry wine, and the alcohol isn’t as lofty as with Amarone. So it’s like baby Amarone, made 100% from Corvina, the best grape of the region.
Type, Body & Flavor
Verraco Ridge Pinot Noir
California has had several Pinot Noir moments. There were some vineyards in Napa in the 70s and 80s - then people got smart and headed closer to the Pacific Ocean. Like Monterey. Open to the ocean, where vineyards are hot and sunny in the morning and cold and windy in the afternoon - these sorts of conditions make for brighter fruits in the red wines, many of them crisp and even slightly tart, you know, like Pinot Noir is. Like this wine is.
Type, Body & Flavor
Wind & Grace Cabernet
let’s see…Foley Family…they own, hmm, Chateau St Jean (former Number One Wine Spectator producer), Ferrari Carano (great Sonoma wines), Chalk Hill (at times, considered California’s benchmark Chardonnay), among other estates elsewhere. They probably know what they’re doing when it comes to California Cabernet Sauvignon at reasonable prices.
Type, Body & Flavor
Z/N Zinfandel
I know, I know, Zinfandel is the same grape as Italy’s Primitivo. But is it? Even the best Primitivo doesn’t have the fruitiness, the power, the sheer intensity of California’s best Zins. And how do we describe that fruitiness? I always find that it has something like more red fruits than black fruits, with a little hint of red currant jelly right at the end that is part of the easy friendliness of the grape.
Type, Body & Flavor
Steininger Gruner Veltliner
Austria’s biggest wine growing village, Langenlois, is in the valley of Kamp River – they call the valley Kamptal and it’s easily the most famed of regions for both Grüner Veltliner and Riesling. The wines here are rich but dry and often searingly so, though the Steiningers are too skilled to make one-dimensional wines. This Grüner is from three certifiably organic vineyards around the town of Langenlois and reflects Karl’s expertise.
Type, Body & Flavor
Pairings & Occasions
Stoneleigh Sauvignon Blanc
Marlborough Sauvignon Blanc remains a singular wine: herbal power in battle with citrus intensity. Sadly, the region is being overplanted so it's more important now to buy from the best producers and the best part of the region.
Type, Body & Flavor
Pairings & Occasions
T. Solomon Wellborn
I am willing to put my professional reputation on the line here and tell you that this may be the best sub $40 Pinot Noir you are ever going to try. Ever.
Type, Body & Flavor
Pairings & Occasions
Tentadora Malbec
Salta, little known outside Argentina but heavily touristed by the Argentines themselves, is famous for its resorts and mountain air. It also produces a Malbec unlike any other: there is something about the 5000+ foot elevations and skinny soils that offer a Malbec that is less blowsy and generous than what we see from Mendoza. Instead, what we get are wines of structure, with equal measures of power and finesse.
Type, Body & Flavor
Pairings & Occasions
Terrasses de la Mer
So, is it okay if I predict that Sauvignon Blanc becomes the world’s most widely planted grape in the next decade? In southern France, with the collection of hills, valleys, and plains rolling down to the Mediterranean, it thrives. Sure, the plains are not where you grow Sauvignon Blanc, but there are plenty of other spots where you do. There these wines are vibrant, expressive and tangy – and it’s rare that those three descriptors go together.
Type, Body & Flavor
Pairings & Occasions
The Pessimist
When the Daou Brothers took their tech dollars a-shopping in Paso Robles they only bought the best: the old Hoffman Mountain Ranch. Founded by Dr. Stanley Hoffman in 1964, this was the site of some legendary wine. I can tell you about the 1976 and 1977 HMR Cabernet, but then that would be rude bragging. Let’s just say that Daou wines have an excellent and established pedigree; this one is a powerful Syrah blend.
Type, Body & Flavor
Pairings & Occasions
Tinazzi Corvina
Tinazzi makes excellent Veronese wines; which means they are masters at Amarone, Valpolicella and the like. This “family selection” is made from dried grapes, as is the tradition with Amarone, but here it’s made into a dry wine, and the alcohol isn’t as lofty as with Amarone. So it’s like baby Amarone, made 100% from Corvina, the best grape of the region.
Type, Body & Flavor
Pairings & Occasions
Verraco Ridge Pinot Noir
California has had several Pinot Noir moments. There were some vineyards in Napa in the 70s and 80s - then people got smart and headed closer to the Pacific Ocean. Like Monterey. Open to the ocean, where vineyards are hot and sunny in the morning and cold and windy in the afternoon - these sorts of conditions make for brighter fruits in the red wines, many of them crisp and even slightly tart, you know, like Pinot Noir is. Like this wine is.
Type, Body & Flavor
Pairings & Occasions
Wind & Grace Cabernet
let’s see…Foley Family…they own, hmm, Chateau St Jean (former Number One Wine Spectator producer), Ferrari Carano (great Sonoma wines), Chalk Hill (at times, considered California’s benchmark Chardonnay), among other estates elsewhere. They probably know what they’re doing when it comes to California Cabernet Sauvignon at reasonable prices.
Type, Body & Flavor
Pairings & Occasions
Z/N Zinfandel
I know, I know, Zinfandel is the same grape as Italy’s Primitivo. But is it? Even the best Primitivo doesn’t have the fruitiness, the power, the sheer intensity of California’s best Zins. And how do we describe that fruitiness? I always find that it has something like more red fruits than black fruits, with a little hint of red currant jelly right at the end that is part of the easy friendliness of the grape.
Type, Body & Flavor
Pairings & Occasions