Robert Young Winery Cabernet Sauvignon, Scion Estate in Alexander Valley
This is a classic. Aromas of Earl Grey tea and hibiscus are balanced with fresh mint and tobacco. The wine is rich and voluptuous, but that is just a framework. Flavors of sun-dried plum and fresh red fruit are accented by cedar and allspice. The finish moved toward chocolate and allspice but then rises into espresso and raspberry.
94 Points | Wine Report by Keith Wallace
King Estate Pinot Noir, Oregon
There are very few good Pinot Noirs from Oregon that cost less than $30. This is one of them: Forest floor and bright red fruits on the nose with a hint of toasted anise and orange zest. Light to the point of being ethereal, this bottle offers up varietal and regional correctness without any flash.
89 Points | Wine Report by Keith Wallace
Domaine les Evigneaux Rasteau
Sourced from ancient vines of Grenache and Syrah, this is a blockbuster. Aromas of forest floor fall into a huge blast of dark fruit. Cuban cigar and lavender notes drive into a deep flavor pit of licorice, chocolate, and blueberry preserves. Velvet tannins and a lush, full-body push this bottle into the stratosphere.
90 Points | Wine Report by Keith Wallace
Wynns “Black Label” Cabernet Sauvignon, Coonawarra
This wine drinks like a third-growth Bordeaux, with elegance and refined flavors balanced with a deep sinewy strength. Scents of dried roses and cigar ash on the nose are mixed into aromas of fresh dark fruit. The palate is underpinned with cigar boxes and finely structured tannins. Fruit flavors veer towards plum and cassis, while spice notes —cardamom, allspice, cinnamon– range from aroma to attack to the finish. Fresh mint rises into the finish and disappears into a final note of anise.
93 Points | Wine Report by Keith Wallace
Carneros Hills Pinot Noir Carneros
Like most Carneros vineyards, it is planted to old-school clones of Pinot Noir like Swann and Pommard. Those clones give Carneros Pinot its bright bay-leaf flavors, which some folks (incorrectly) attribute to terroir. Classic scents of porcini and fresh flowers on the nose, with a hint of burnt coffee. Cranberry and persimmon flavors are layered on a light-bodied frame with just enough tannins to keep the wine vibrant. The finish steps up into burnt earth and stone. A lingering note of cherry cola is quite delightful.
91 Points | Wine Report by Keith Wallace
Terra Corsa Rose, Corsica
Fresh and vibrant, this rose offers up scents of blood orange and basil. Melon and black pepper are delightful flavors that fade into fresh cherry and river rocks. The wine is mostly Nielluccio, which is a classic Corsican grape with strong genetic links to Sangiovese.
89 Points | Wine Report by Keith Wallace
Sokol Blosser Pinot Gris, Willamette Valley
This is the finest Pinot Gris this winery has made in a long time. The minerality of ocean air underpins the aromas of apricot stones and honey. The palate is a delightful balance of fat white fruit, and crisp acidity. Ripe pear notes and waxy pineapple have a counterpoint to racy grapefruit. Fresh and light with just the right amount of flesh, this bottle is going to be my go-to for West Coast oysters.
89 Points | Wine Report by Keith Wallace