Wine Reviews from the Wine School

Posted by Keith Wallace

Wine Reviews

These highly rated wines are both classy and gift-worthy.  For more, check out all our wine reviews. here.

Bodega Pujanza 2015 “Hado” Rioja

Bodega Pujanza 2015 “Hado” Rioja

2015 was an exceptionally warm year, with harvest coming in three weeks early than normal. The low pH and just-ripe skins offer an edgier style than most vintages.  Juniper and Belgian chocolate on the nose, with an undercurrent of fresh leather. The palate is an intriguing balance of crisp red fruit and the lushness of a  full-bodied red.  Red currant and licorice on the finish.

A note about pricing. The overlords at the PLCB claim this bottle was “Quoted at $30” which may be technically true. However, you can expect this bottle to be priced at $20 on the open market.

91 Points (Keith Wallace)

Ventisquero 2013 “Grey Glacier” Cabernet Sauvignon, Maipo Valley

Ventisquero 2013 “Grey” Cabernet Sauvignon, Maipo Valley

This is an atypical style for today’s New World Cabernet Sauvignon: It isn’t a brooding tannic monster. Rather, it’s closer in style to the more reserved Cabernets of Napa Valley circa 1984.

Fresh laurel, cardamom, and turmeric on the nose. Medium bodied with crystal-clear blackberry notes and a layer of chocolate, a layer of burnt mint, a layer of allspice, and a layer of graphite. It’s sewn up with round flesh black fruit and mocha-infused licorice. An excellent bottle and unique in the world of cabs.

In 2013, rains came early to the region, and the winery opted to not bottle the Enclave Cabernet. Instead, the grapes usually earmarked for the luxury bottling were diverted into the much-lest-expensive Gray Cabernet Sauvignon.

92 Points (Keith Wallace)

Zenato 2015 Ripassa Valpolicella Superiore

Zenato 2015 Ripassa Valpolicella Superiore

This is not the first time I’ve reviewed a Zenato Ripassa, but that was over seven years ago. I think the world is ready for another. On the nose, bitter chocolate and almond frame layers of extracted fruit, almost rasinated in its depth. Oak notes come forward quickly, with vanilla and whiskey lactones right glossing over the deep dark plums and blueberries. A note of jasmine and tobacco rise into the finish with a note of orange zest and tobacco in the finish. Full bodied with a medium level of acidity.

91 Points (Keith Wallace)

 Tenshen 2016 White, Central Coast” is locked Tenshen 2016 White, Central Coast

Tenshen 2016 White, Central Coast

The blend is are the classical Rhone varietals: Viognier, Roussanne, and Grenache Blanc. There is also a bit of Chardonnay, as well. Aged in old barrels and stainless steel, there are zero oak flavors on display here. The barrels were largely used for malolactic fermentation.

Instead of oak, this wine is an ocean of creamy fruit and salinity.  Aromas of ripe peaches and verbena are elegant and decadent as the Weimar Republic. The texture is lush and full-bodied, and flavors layered with complex earthy butterscotch (like a petri dish of Streptococcus anginosus, for all you science nerds out there). Burnt orange peel and peach notes rise into a mineral-deep finish that bid you farewell with a poof of exotic tree fruit.

90 Points (Keith Wallace)

Domaine Vetriccie 2017 White, Ile De Beaute

Domaine Vetriccie 2017 White, Ile De Beaute

A blend of Vermentino and Chardonnay, this bottling offers a deft balance of weight and freshness. It has a mineral kick that is perfect for scallops and oysters, it has the ripeness to hold up to roast chicken and fatty tuna. Aromas of wildflowers and chamomile with a kick of bright citrus. Flavors of ripe pear and melon round out this pretty bottling.

90 Points (Keith Wallace)

Old News

March 2019 Newsletter

This was originally our newsletter for March 2019. We counted this was issue 2736! The following is very out of date. We left it here for posterity.

Wine School Newsletter

A few interesting classes are coming up. Let’s start with the Great Ciders of the World. This is where some of the craziest, most interesting fermentaionalists are casting their black magic these days. It’s time to get up to speed, all you brilliant buzzhounds. 

I just released a new date for our popular Spain VS France class on Friday, May 17th. Sign up before it sells out!

Philly Beers School

The Philly Beer School is throwing down some serious flavor in The Hops Class. If you are as much of a hop junky as we are, this class will pump happiness right into your veins. 

The Core Wine Program

The top-rated sommelier course in America. From now till the end of March, you can get $100 off National Certification. Your coupon code is XDCORE19ZX. Expires on March 28th, 2019.  Register soon, as spots are limited.

Enhanced Spring Semester 

Accelerated Summer Semester

Fall Semester

The fine print: discount is valid only when taking the Core Program with National Certification.

Advanced Wine Courses

I have just released the Master of French Wine course for the Fall. The following three programs are currently available. Keep in mind there are only 5 spots left in the Winemaking program at this point. 


That’s it for now! Hope to see you soon!



Wine School of Philadelphia
109 S. 22nd Street
Philadelphia, PA 19103


Keith Wallace, Founder
Wine School of Philadelphia

Leave a Comment

Item added to cart.
0 items - $0.00