Wednesday, December 16, 2015

TENNESSEE… The New Frontier?

My father, the acclaimed wine appraiser and consultant, William H. Edgerton, couldn't contain his glee. "When you're home from tour on layoff, I have this wine you have to try. It's from Tennessee." The minute he said it, I could tell he regretted spilling the beans; he would have much preferred tasting me blind and then dropping the origin bomb.

Wineaux, you know I champion wine from less-than-usual locales — and I did have an eye-opening experience in Arizona — but typically, I expect wine produced in the "outlier" states to be thin, forgettable, mostly sweet hybrids not really worth a review.

And then I tried a pair of offerings from Reedy Creek Vineyards, the Fallen Oak Alchemy (white) and the Fallen Oak Prophecy Reserve (red).

(It is winemaker Michael Reedy's philosophy that sales are better if he doesn't vintage designate his wines, or varietally label them either. Since he manages 50% of his sales in his tasting room, I can't argue with that methodology, but after tasting them, I certainly believe that these wines can compete in a broader market, and interested Wineaux will absolutely want vintages and varieties on those labels at some point soon.)

The (2013) Alchemy White is a Sauvignon Blanc, grown on slate and schist soils. I found it exceedingly quaffable, with appropriate white grapefruit, lemon curd, straw and floral notes, and not overly acidic. Would I confuse it with a similarly-priced SB from New Zealand or the Loire Valley? Probably not, but it's from Tennessee, people. And it heralds a LOT of potential. ~$21

The (2012) Prophecy Reserve is a blend of 75% Cabernet Sauvignon and 25% Petite Verdot. This knocked me off my feet! Complex flavors of red berries, cassis, cedar, smoke, and violets. Fairly acidic (which masks its tannins) and a good length. Quite tasty, and again, even more impressive from young TN vines. Also bodes extremely well for what may come next. ~$26

For now, Reedy wines are only available at the Tasting Room and at about twenty retailers across Tennessee itself. I, for one, would definitely be interested in a visit, as Reedy also has a Tempranillo, some Viogniers, a Riesling, Syrah, and even a "Port" made from Tennessee Touriga Nacional on his list. (What the what?!)

An email request for an interview went unanswered, but from conversing with my father (who visited Reedy at the winery,) it seems that Reedy saw the growth in neighboring Virginia's wine culture and speculated Tennessee might share enough in climate and terroir to also be a successful growing area. However, it also seems that he is far and away making the "best" wine in TN at the moment, as other winemakers continue to produce the "outlier state" versions I mentioned above; Reedy imagines that TN is several decades behind VA in regional success.

Savvy Wineaux have been aware for a long while that the growth of education, information, and techniques have led to an elevation of quality winemaking in many parts of the world. It seems time to turn the wine world's eyes to Tennessee, and see what kind of evolution Michael Reedy is sparking there!


Thursday, December 3, 2015

TOP 20 UNDER $20 OF 2015!!

Wineaux, you wait all year for this post, I know you do. So let's get to it! In no particular order, but grouped by color/style, here are my TOP 20 UNDER $20 WINES of 2015:


2013 Charles & Charles Red Blend, WA: 68% Cab Sauv, 32% Sra. Inky dark, dense ripe red sweet fruit. Purple florals. Smoke, herb liqueur. Very big, very ripe. Dense fruit finish. Not overly structured, but still a biiiiig boy. ~$12.

2011 Chateau La Grange Clinet Grande Réserve Côtes de Bordeaux, France. Hands-down favorite at a recent general tasting. Excellent cassis, blueberry fruit, with pepper and earth, perfectly structured tannins. ~$13. 

2012 Bonny Doon Contra, CA (Rhone style field blend — 56% Carignane, 17% Sra, 15% Grenache, 11% Mourvèdre 1% Cinsault.) Smoke, licorice, graphite, macerated blackberry nose. Tart and brighter than expected, lifting acidity with more dense red berries (cassis, pomegranate, bing cherry,) in mouth. ~$18.

2011 Tineta Avante, Ribera del Duero, Spain: 100% Tinto Fino (tempranillo) Medium plus ruby color. Smoke, licorice, blackberry, whiff of savory meatiness. Tasty rich dark berries, with a lot of acid and tannic structure, looooong length.  ~$11.

2010 Bodegas Norton Privada Malbec, Argentina: blueberry, bramble fruit, nice balance of high tone fruit and mocha velvety richness. Luxe but elegant. ~$19.

2012 Esporão Assobio, Portugal: Inky maroon, cedar vanilla blackberry, dense rich and super smooth, violets, graphite, a lot going on! Supple, rich, v integrated and smooth tannins. (This was featured in Wine Spectator and sold out quickly; I may have snapped up the last of this in NYC! but keep your eyes out for Esporão, they have MANY excellent values.) ~$13.

2011 Palacio Quemado Los Acilates, Spain: cured meats, rose potpourri, absolutely intriguing! Tobacco notes, well-structured, long-lived. Yes. ~$15.

2013 St. Amant the Road Less Travelled Tempranillo, Amador County CA: 13th vintage. Earthy, black cherry, coffee grounds, mocha. Delicious red fruits, raspberry, smooth and integrated, subtle tannins, (nose is classic Rioja, funnily enough!) balanced acidity. ~$18


2014 Monte del Frá Bardolino Chiaretto, Italy: very pale onion skin/pink, bruised red berries, a little funky, pine, really intriguing, slightly tart and lip-smackingly tasty.  ~$16.


2011 Taltarni Tache Sparkling Rosé, Tasmania: Méthode traditionelle, onion skin color, tart strawberry, red cherries galore, nice minerality, excl acidity, good balance. ~$17.

NV Gruet Extra Dry, New Mexico: 100% Chardonnay, bottle aged a minimum of 18 months, it had notes of marzipan, white peach, rose petals and honeysuckle. Slightly higher dosage than Brut, but slight sweetness is amazingly balanced with its acidity. ~$16.


2014 Troupis Fteri Moschofilero, Greece: just lovely, with lemon citrus, pear and jasmine notes, good spice, and a well-balanced structure. ~$13. (Try other Moschofileros if you can't find this; many are very quaffable and delicious.)

2014 Kato Sauvignon Blanc, Marlborough NZ: vibrant tropical fruit nose. Bruised fruits and grass, lime on palate. Excellent balance and weight, loooong length. A textbook NZ SB with a lot goin' on. ~$15.

2013 Fronton de Oro Semiseco, Canary Islands: basil!! Mint!! Lemon curd, white flowers (gardenia,) great balance, zippy acidity, but chewy to balance. Minerally. Wow. ~$20

2013 ViNO Pinot Gris Charles Smith/K Vintners, WA. When did I ever expect a PG on here? Usually value PGs are eehhh. But this has stunning florals, spice, excellent acidity - wow. impressive. ~$12.

2013 Trivento Torrontés Reserve, Mendoza, Argentina: very pale greenish-yellow. Lemon/lime and peony florals on the nose. On palate, spice, key lime pie, ripe pear, herbs, grass, yellow apple. Great flavors, zippy acidity. ~$11.

2014 Jim Barry "The Lodge Hill" Dry Riesling, Australia: wild white flowers and lime zest on the nose, in the mouth, those flavors are balanced by minerality and a spicy finish. Very dry and clean. (Can also age—I had the '99 at the same tasting and it was amaaaaazing!) ~$17.

2013 Oro de Castilla Verdejo, Rueda Spain: tangerine citrus, fresh tangy minerality, bit of grassiness, melon, light yellow florals with great weight and loooong length. ~$16.

2013 Bellangelo Semi-Dry Riesling, Finger Lakes NY: lime, peach, lemon peel, grapefruit — a citrus salad with its off-dry nature balanced beautifully by Riesling's signature acidity. ~$17.


2012 Château Les Pins AOP VDN Muscat de Rivesaltes: This is a Vins Doux Naturel from the south of France, could be a dessert wine, but could also pair well with savory dishes! Medium gold color. Nose of litchi, honeysuckle, orange marmalade, and pear; those notes with peach, chamomile, and spice (white pepper, cinnamon,) on the palate. Delish! Noticeable sugar but good acidic balance. Verrrry spicy. 50% Muscat des Petit Grains, 50% Muscat d'Alexandria ~$18.

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There you have it, Wineaux: a little something for everyone this year: 9 different countries, 4 different US states, white, red, pink, bubbly, and fortified. I love when that happens! I know not all of these wines will be readily available to you, but take this list to your local wine shop and see if your merchant can order them, or make similar suggestions. 

And if you find a sub-$20 wine you love, PLEASE comment below, I would love to know!


Tuesday, October 6, 2015

QUICK SIPS: Columbus, Ohio's THE PEARL Restaurant

Sorry, dear Wineaux… when the Minx starts touring, it takes a few weeks to get oriented… and this new road job happened so fast… at any rate, who cares, let's get to it!

I find myself bringing the magic that is Kinky Boots to the fine people of Columbus, OH this week. When I tour, I try and make the most of my ONE free evening (Monday, our travel day,) and find a restaurant I can actually dine and sip at -- hopefully a fine foodie find in each city.

The Short North neighborhood of Columbus has always been a welcome haven and tonight I stumbled across another new fave; the original place my friend and I had hoped to visit was closed for a private party — our second choice had a 35 minute wait, but the third -- and glorious -- choice was THE PEARL.

We were seated immediately amidst modern yet rustic decor (the beer-bottle chandeliers are sublime and perfect.) Our waitress was like a good friend, steering us gently or firmly as the occasion or question demanded toward choices we felt we were destined to make. I had the spinach salad with Humboldt Fog cheese and candied almonds with a bacon vinaigrette. Perhaps the vinaigrette was a little heavy-handed, but I ate every single bite while my friend Tom slurped down a trio of delicious oysters.

He loved his Arctic Char entree (my bite, with the roasted cauliflower and cauliflower puree, was scrumptious,) and I had to smack the table numerous times in rapture over my tuna crudo appetizer (that I had with the homemade tater tots as my entree.)

We split the "crack pie" -- it's not officially called that any more for trademark reasons (!) -- I can't really remember exactly what was in it, but I'm still coming down from the rapturous sugar rush 5 hours later. Soooo gooood.

Our wine was a 2012 Pio Cesare Arneis. I love love love Arneis! And it was perfect; good acidity and interesting flavors of celery and quince, balancing citrus, nice mid-weight -- it paired well with all of our dishes, and was super-quaffable in its own right.

Good wine, good meal -- a good start to our week in Columbus!


Saturday, August 8, 2015

2010 CRU BOURGEOIS: Bordeaux Without Breaking The Bank

How to properly describe "Cru Bourgeois"... well, forgive the lack of nuance, but it's basically Bordeaux you can afford! 

A brief history: in the 1700s, merchants in Bordeaux, France, were finally allowed to own Châteaux, and they became the Cru Bourgeois. By 1824 there were 300 different Cru Bourgeois properties, and, in 1850, they were divided into three levels of quality. In 1932, the designation became "quasi-official," and in 2003, it became, well, "official-official." Currently there are 247 Châteaux, and three levels: Cru Bourgeois, Cru Bourgeois Superieur, and Cru Bourgeois Exceptionnel. Unlike the Bordeaux 1855 rankings, these were reviewed every ten years, and there is currently an annual "assessment of quality." At a relatively low price point, around $20-50, these are great opportunities to drink wines from Bordeaux that are a stone's throw from many of the legendary Bordeaux properties, at a fraction of the cost!

I quite enjoyed the 2010 Château Lalaudey: medium-ruby color, nose of minerals and red berries. Really tasty (esp. for the price!) with bright red fruit, a bit of dusty earth, smooth and integrated—solid effort. ~$15

The Château Vieux Robin was a medium-plus garnet, with lots of floral perfume and earth on the nose. Strong fruit, compact flavors. ~$17.  

You all know I like my "sexy" wines, and the 2010 Château Arnauld fits the bill! Opaque ruby color, very floral nose, with brick dust and chalk and rich cassis. Tasty, sexy, and luxe. Excellent balance. A bit spicy and peppery. ~$35

The 2010 Château Caronne Ste. Gemme was a medium-plus ruby color, with a little pizza sauce-y nose, earthy, spicy, smoky, with toasted wood and rose petals. Smooth, good flavor expression, cassis comes through, grippy tannins. ~$25

Perhaps the most "Bordeaux-like," in my opinion, was the 2010 Château Capdet. Almost opaque garnet, with a nose of cassis, clay, violets. In the mouth, purple fruits and flowers, dense and intense, earthy. I wrote, "DELISH." ~$27.  

Finally, the 2010 Château Paveil de Luze was an opaque garnet, with cherry, clay, toasty brioche, liquid herbs, smoke and minerals on the nose. I found it somewhat tight in the mouth compared to the opulence I was expecting from the bouquet, but it was smooth and elegant, with a clear pedigree. ~$40

So, Wineaux, seek out some Cru Bourgeois, and let me know what you think!

Thursday, June 25, 2015

Argentina's TRIVENTO—Value & Flavor!

Wineaux, it's time to pepper the ol' blog with some shorter missives... I know a lot of you prefer getting info in smaller sound bytes, so welcome to QUICK SIPS, a series of posts short and to the point!

First up: a pair of wines from Trivento, in Argentina. These retail for about eleven dollars (though some places have them for $7-8!!) and are truly incredible bangs-for-the-buck. 

You are undoubtedly familiar with the quality of Malbecs coming out of Argentina, but check out this white made from Torrontés (Argentina's signature white grape,) and a very quaffable Cabernet Sauvignon:

2013 Trivento Torrontés Reserve: very pale greenish-yellow. Nose of lemon and lime and softly-perfumed peony florals, a bit of spice comes through in the mouth, with key lime pie, ripe pear, bitter herbs, grass, and yellow apple on the finish. Great flavors and zippy acidity. ~$11 WM: 88

2013 Trivento Cabernet Sauvignon Reserve: opaque ruby color. Nose of rosemary, mint, currant liqueur, blackberry. Pepper and spice notes join on the palate, with loads of dark fruits. Long, smooth finish. Delicious and very approachable! ~$11 WM: 89

Winemaker Maximiliano Ortíz also makes a Malbec and a Malbec/Cab Sauv blend in the Reserve line, so seek those out as well. Trivento is one of the largest wine estates in Mendoza, and takes prime advantage of its placement high up near the Andes for excellent winemaking conditions.

These are great wines for summer too—BBQs, Fourth of July, patio cocktails—and pair well with a range of dishes. The Torrontés will match grilled poultry, seafood, or Thai, and the Cab Sauv is fantastic with burgers, other red meat, and red pasta dishes. Break these out when you break out the grill! You can't afford NOT to.


Friday, June 12, 2015


On one of the first real summer-like days recently, I was sipping al fresco at the charming Terroir on the Porch wine bar off the High Line here in NYC. With a dependable and diverse selection of great wines on their list, I'd been stuck on what to order. Riesling? Rosé? And then my eyes landed on something that made me shut the menu with a bang and gleefully shout, "Moschofilero, please!"

Moschofilero is a white Greek wine variety, typically with grass, citrus, and white floral characteristics. This one was medium-bodied, but crisp and zingy enough to refresh in the heat.

For most Wineaux, Greek wine has hovered at the periphery of our sipping. The grapes are hard to pronounce, the producers are not well-known, and a lot of people still think of pine-sap Retsina as the (unfortunate) benchmark of what the country has to offer.

But the inquiring Wineau will have a huge payoff if he or she takes a "trip" to Greece. Quality is rising—I personally have noticed an across-the-board elevation in consistency over the past five or six years—and the number of delicious available offerings is growing.

Kostantinos Lazarakis, Greece's only Master of Wine, says, "People are getting bored with homogenous wines. In Greece, we have a diversity you can actually taste in the glass." And trust me, seeking out diverse Greek wines is worth the effort.

For whites, try an Assyrtiko ("ah-SEAR-tee-ko") like the 2013 Assyrtiko by Gaia. With a wonderful nose of ripe peach and a little funk, it's very spicy in the mouth with a bit of straw, and is quite rich. "Yes!" I wrote. ~$30. Or the 2012 Santorini Assyrtiko Grande Reserve with its great melony-taffy nose, and herbs, straw, and tart citrus on the palate. Delicious. ~$28.

Then there's my friend Moschofilero ("mohs-ko-FEEL-er-oh"): the 2014 Spiropoulos Mantinia Moschofilero has a nose of white flowers, melon, and white peach. Lightly acidic, it's very quaffable, with an herby and lime pith finish. ~$17. Spiropoulos also makes a bubbly from Moschofilero (and you KNOW I love the bubbly.) The 2013 Ode Panos (Moschofilero) has a "soapy" nose, is very minerally and fresh, with good citrus and bright spice. ~$21. The 2014 Troupis Mantinia Moschofilero I describe as "sea breeze-y," and has spice, good acidity, nice round expression, with white florals. ~$17. The 2014 Troupis Fteri Moschofilero is also lovely, with pear and jasmine notes, good spice, and a well-balanced structure. ~$13.

Lazarakis said, "Outside of Greece, the white wines are the hero, gathering the spotlight. But we believe our red wines are our best wines." So my tasting moved on to some of Greece's red varieties.

First up, a grape I'd hardly ever heard of: Liatiko. From Crete, the 2013 Doulofakis Dafinios Red has a crazy aroma of raspberry-scented magic marker (remember those?!) with cranberry and bramble fruit. It shows a bright bit of sweet licorice, liquid violets, and is tart and cheeky with good balance and length. ~$13. And a red of some mysterious unknown ancient grape from Pangeon, the 2010 Biblia Chora Biblinos Oenos has a nose of raspberries and lilac, with a round depth of flavor, fresh herbs, integrated soft tannins, and a long length. Juicy. ~$45.

Next, a grape I'm finding more and more attractive, Agiorgitiko (ah-your-YEE-ti-ko.) I love the tasty 2013 Tselepos Driopi Nemea Agiorgitiko, with toast, florals, light berries, very cranberry crunchy on the palate, smooths out into present but integrated tannic finish. ~$20. Lazarakis said, "2013 was the best vintage ever in Greece—all regions." Good to know! The 2007 Gaia Estate Agiorgitiko has a flinty nose, with earth and florals. Lots of blue fruit in the mouth, very well-balanced, yum. ~$115/magnum. Showing how well this grape can age, the 2005 Papaioannou Microclima Agiorgitiko has a fragrant floral nose with ripe raspberries. Black fruits come forward in the mouth, with grapefruit zest. Smooth and integrated. ~$NA. The 2014 Troupis Fteri Agiorgitiko is also tasty, with lots of bright red fruit, cheeky, good balance and length. ~$NA. And the 2013 Tselepos Dryopi Nemea Agiorgitiko has a red licorice element, once again bright red fruit, an herby finish, and nice structure. ~$20.

No overview of Greece would be complete without Xinomavro (ksee-NO-mahv-ro.) To quote Lazarakis: "Xinomavro is a bitch." Dark, acidic, and tannic, Xinomavro often needs a strong guiding hand. There is a bit of a debate in Greece right now—to make this wine in a more modern, fruity style, or a more traditional, rustic version. I did love the 2012 Thymiopoulos Uranos Xinomavro, with its nose of blackberry and smoke. Bright, pure fruit on the palate, cheeky, sassy, good acidity, light tannins, "delish!" ~$25. The interesting 2008 Boutari Naoussa Grande Reserve Xinomavro has a delicate floral, earthy, feminine nose, but is very tannic and oomphy. ~$16. I was really looking forward to sampling the 1997 Kir Yianni Ramnista Xinomavro, but alas, both magnums brought to the tasting were corked. Bummer.

At this New Wines of Greece event, there were also interesting blends on hand, some using international varieties like Sauvignon Blanc, Syrah, and Cabernet Sauvignon, although I focused on indigenous grapes. So there's really something for everyone, including few rosés that were delectable: the 2014 Gaia 14-18H Rosé (Agiorgitiko) with its huge strawberry nose, bracing acidity, herb stems, and tomato water essence. ~$15. And the 2014 Moraitis Rosé (70% Aidani mavro, 30% Mandilaria) with rose petals, ripe strawberries, a bit of green stemminess, quite delish, not too acidic. ~$12.

It's true you'll have to seek these out; Greek wines, while growing in popularity in the U. S.,  are relatively rare—in a good year, the whole country produces under four million hectolitres of wine (the region of Bordeaux itself produces around 4.5 million hls.) But the values are certainly there; "Greek wines are cheap!" says Lazarakis, encouragingly. With retail prices generally in the $15-30 range, you can't disagree when comparing these wines with quality wines from other regions of the world. As always, talk to your merchants and somms and ask for recommendations. You'll be glad you did.

For a region steeped in 4000 years of winemaking history, Greece is really kind of having a renaissance, with no end in sight. As Lazarakis says, "The best is yet to come. We are discovering ourselves—our wines, our vines, ourselves—by the minute."


Monday, June 1, 2015


At first, the concept made me cringe. "Speed dating" with Australian wine producers? Ugh. Yes, it reminded me of a few actual cringe-worthy speed dating events in my past—but at trade tastings, I like the freedom to bounce around, to spend as much or as little time at a table as I'd like, and to leave before a winemaker launches into a dry spiel of how many months in what percentage of what age of what kind of oak.

But it ended up being a ball (save for the Pavlovian stress to hurry up and move tables when the bell rang,) and it was a great way to get an incredible overview of Australia's quality wine.

Australia's First Families of Wine is comprised of twelve winemaking families that have been crafting wine all over Australia for generations. They believe that their legacy and high standards of winemaking should earn them the same respect and renown as the other standout wine regions of the world like Bordeaux, Burgundy, and Napa. But with one exception (Penfolds Grange Hermitage,) Australia is mostly associated with punch-you-in-the-jaw alcoholic Shirazes and oaky-butter-bomb Chardonnays, or cheap-and-cheerful "critter" wines (named for the animals that dot their labels,) not elegant and pedigreed world-class stunners.

And that is just plain WRONG.

Eleven of the twelve families were on hand recently in New York City to share some wines from their personal cellars—some current releases, many not—and I had the very atypical experience of loving almost every single wine poured. (Normally my notes are dotted with the occasional star, but I had to stop drawing my stars after I had done six in a row.)

So join me for a moment, won't you, as I share with you my "speed dating" journey, (without the $!#*@% ringing bell.)

WAKEFIELD — Clare Valley, South Australia (with its heralded Terra Rossa soil.)
Self-described as "proudly New World winemakers but obsessed with Old World finesse."

2012 Wakefield St. Andrews Shiraz: Single vineyard. Spicy, smoky nose, with muddled cherry. Very silky and smooth.  ~$65
2009 Wakefield The Visionary Cabernet Sauvignon: Great black currant, blackberry nose. Rich and tasty, some tartness at finish. Bright vibrant cherry fruit on palate with balancing acidity and soft tannins. ~$200

BROWN BROTHERS — NE Victoria, slopes of Australian Alps.
Ross Brown says the goal of the family is to make "fine and elegant" wines. 

2010 Brown Brothers Patricia Chardonnay, Yarra Valley: Yellow apple and kiwi on the rich nose. Leaner in the mouth, minerally and citrus notes. Definitely trying to move away from the oaky/buttery style, Ross said, "we don't want oak to be a flavor. We want it to be a complexor." ~$40
2000 Brown Brothers Patricia Sauvignon, King Valley: Amazing nose, cassis, sweet cigar box, buttered toast, damp earth. Smooth, fine and elegant (see above, check!) Woody feel, herbs, and bright cherry to balance it out. ~$60

TYRRELL'S — Hunter Valley, New South Wales.
Another of Australia's prominent wine families, Tyrrell's has racked up numerous awards over the years. 

2010 Tyrrell's Wines Vat 1 Semillon: Varietal nose of wax, lanolin, and sour cream. Lovely white peach in the mouth. Clean and crisp. Winemaker Bruce Tyrrell said, "What you see there is what came out of the vineyard." ~$50
2011 Tyrrell's Wines Vat 9 Shiraz: Light red fruits and aromatic violet and rose florals. Medium-bodied, with zingy acidity, and bright, almost underripe fruit. ~$50

CAMPBELLS — Rutherglen, Victoria.
Colin Campbell is the current patriarch of this family winery dating back 145 years.

2006 Campbell's The Barkly Durif, Rutherglen: sumptuous violets and dark cherry perfume. Rich and smooth with blue and black fruits on the palate and integrated tannins. ~$55
NV Campbells Rutherglen Muscat: Dark copper color, very dense. Sweet cigar leaf, tangerine peel. Forest floor balances out the sweetness. ~$20/375ml bt.
NV Campbells Merchant Prince Rare Muscat: almost opaque molasses color. Incredibly viscous. Just stunning! Herbs, burnt caramel, bit of balsamic, great acidity. WOW. ~$85/375 ml bt.

YALUMBA — Eden Valley/Barossa Valley, South Australia.
 Founded in 1849, Yalumba is Australia's oldest family-owned wine company.

2012 Yalumba The Virgilius Eden Valley Viognier: Meyer lemon, green leaves, panna cotta, ginger, stone fruit, very spicy. Attractive. ~$32
2012 Yalumba The Signature: About 50/50 Cabernet Sauvignon and Syrah. Very purpley, with loads of complex fruit. Warm and spicy, good acidity, soft, silky tannins. Rich and flavorful but finish lifts it. Doesn't smack you. Still a baby! Try again in 10, 20 (30?) years. ~$50

HENSCHKE — Eden Valley, South Australia.
Fifth-generation winemaker Stephen Henschke brought along some gems, the Cab named after his father, and a ten-year-old bottling of the iconic Hill of Grace.

2010 Cyril Henschke Cabernet Sauvignon: spicy, smoky nose, with plum, black pepper, violets, herbs, and cassis. Bright fruit, smooth mid-palate, components very well balanced, with a delicious and spicy finish. 84% Cabernet Sauvignon, 13% Cabernet Franc, 3% Merlot. ~$150
2005 Henschke Hill of Grace Shiraz: Aromas of baked red fruits, very smoky, sage and black pepper notes. ("Very Eden Valley aromas," agreed Stephen.) Somewhat savory note, like a tomato/oregano sauce. Just amazing—elegant, with fine tannins. Everything blends together in a warm bath of deliciousness. YUM. (Not your "big, ripe, jammy" Shiraz.) More, please. ~$600

DE BORTOLI — Victoria and New South Wales.
The De Bortoli family immigrated to Australia from Northern Italy in 1928, and their wines combine Italian family values and Aussie terroir. 

2014 De Bortoli Yarra Valley Estate Grown Pinot Noir: Verrrry berrrry nose. Full-bodied style, with very tasty complex fruit and soft tannins. Clean and delicious. Minerally finish with integrated acidity. Whole bunch fermentation. ~$25
2011 De Bortoli Noble One Botrytis Semillon: The Noble One wines were created in 1982, inspired by the 1975 Ch. Coutet Sauternes. Botrytis and caramel on the nose, nice acidity to balance, so a clean finish (not cloyingly sweet.) Kumquat, other citrus, bit of caramel. Lovely. ~$27/375 ml bt.

JIM BARRY WINES — Clare Valley, South Australia.
The late Jim Barry was an iconic figure in Australian winemaking. His son Pete Barry was on hand to share some of Clare Valley's star Rieslings.

2014 Jim Barry "The Lodge Hill" Dry Riesling: wild white flowers and lime zest on the nose, in the mouth, those flavors are balanced by minerality and a spicy finish. Very dry and clean. ~$17
1999 Jim Barry "The Lodge Hill" Dry Riesling: I can say I've never had a 16-year-old Clare Valley Riesling before... but now I want more! Medium-gold color, toasty, honey nose. Lanolin, petrol, with marmalade on finish. Still good acidic backbone. Wowzers. ~$30

D'ARENBERG — McLaren Vale, South Australia.
D'arenberg was founded by the Osborn family, and wins the Cheeky Award hands down. Winemaker Chester Osborn (who has a matching eclectic fashion sense) even brought props to help illustrate the way his wines get so creatively named. 

2012 d'Arenberg The Money Spider Roussanne: Named for the tiny "money spiders" that mysteriously covered the first crop of the 2000 vintage (believed to bring good luck via money.) Green and herby nose, delish fruit mid-palate, lemon curd, straw, key lime pie. Slurp. ~$25
2006 d'Arenberg The Ironstone Pressings: 70% Grenache, 25% Shiraz, 5% Mourvedre. "Only foot-trod once... yeah, we pretty much left it alone," says Chester. Incredible licorice on the nose, with smoke and cigar ash. Kind of a dry-aged-beef-char thing. Juicy but not overripe. Long (oddly lip-numbing?!) finish. ~$65

MCWILLIAM'S — Tumbarumba/Hilltops, New South Wales.
This six-generation company makes a variety of well-regarded, diverse wines. Scott McWilliam brought a pair of wines at a great price point.

2013 McWilliam's Appellation Tumbarumba Chardonnay: Nose of lemon and fresh herbs, with a light toastiness on the very long finish. Minerally and finessed. ~$25
2012 McWilliam's Appellation Cabernet Sauvignon: Rose petals! on the nose. Very herby and green, with berries—somewhat zingy and fussy at the moment, but like a kid in the "Terrible Twos," I think it'll evolve nicely. ~$25

TAHBILK — Nagambie Lakes, Victoria.
The oldest family-owned winery in Victoria, Tahblik also boasts a unique microclimate. Alistair Purbrick brought us a pair of mind-blowing Marsannes (one of which made me break out my stars again.)

2008 Tahbilk Museum Release Marsanne: A totally "YUM" nose of butter, marzipan, toast, cream puff, and honeysuckle. Wow. This drinks like a warm summer's day feels. Excellent weight, good length. Wow. Stars all over the page. ~$22
2006 Tahbilk 1927 Vines Marsanne: Intense perfumey nose, white and yellow flowers, warm and rich, viscous, sour lemon. Yet seems a wee bit schitzo as it's beautifully fresh and clean on the palate. Even though this was two years older than the prior wine, it tasted younger (due to totally different winemaking styles.) ~$35

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Wineaux, I tell you that even writing this post made me revisit my bliss and across-the-board delight at what these families had to offer. (So much so that I just ordered half a case of the '08 Tahbilk Museum Marsanne so I could prolong my joy even further!) And while the delectable Hill of Grace is up there, most of these astonishing wines are relatively affordable. It certainly is worth it to give Australia's fine wines the chance to measure up with the rest of the world's. 


N.B. Not all of the above wines are readily available in the U.S., but I doubt it will take long to see more of them on our shores.

Friday, May 22, 2015

(VDNs = Vins Doux Naturels)

I fully admit that until recently, in my tiny Wineau mind, VDNs seemed the poor man's Sauternes or Madeiras—sweet dessert wines with little identifying character, fine in a pinch on a sparse wine list.

And now, my tiny Wineau mind IS BLOWN.

"Aha," you ask, "is this another article about how technology and advances in winemaking techniques have re-shaped a wine region?" Nope. The Roussillon in southern France (where VDNs are made) is a very old, historic region, with little-to-no modern innovation.

"Then is this about the discovery of a 'new' wine variety that truly shines in the locale?" Nope. There are over 20 classic red and white grapes used in making VDN, always have been.

"So what's the big deal?" You ask in exasperation. Calmez-vous, my dear Wineaux, and read on.

Like the Purloined Letter (except without the Poe-ian mystery,) Vins Doux Naturels are kind of hiding in plain sight. These are fortified sweet wines with such complexity of character, acidic balance, and relatively low alcohol that they are a revelation, especially when paired with food. And boy, do they pair with all kinds of food: from ceviche to Beef Bourguignon to a fig and hazelnut poundcake.

At a recent tasting led by Caleb Ganzer, sommelier at Compagnie de Vins Surnaturels in NYC, I got to taste six very different VDNs paired with a range of dishes at Corkbuzz Wine Studio. The entire experience left me gobsmacked, which doesn't happen very often. I rushed home to start writing, for as Caleb said, "No one's probably going to stumble on these by themselves—they need to be introduced to VDNs by someone in the know." So, as someone now in the know, here you go!

2009 AOP VDN Banyuls, Domaine de la Rectoire, Cuvee Léon Parcé: Very dark cherry/ruby color. Crushed raspberries, spice, rose petal perfume on the nose. Very tasty! Black cherry, raspberry, cigar leaf, sage, loooong finish. You sense the elevated alcohol, but it's integrated and smooth. Fresh and cheeky, with good acidity and minerality. 70% Grenache Noir, 20% Grenache Gris, 10% Carignan, from 50+ year old vines. ~$45/500ml

2012 AOP VDN Muscat de Rivesaltes, Château Les Pins: Medium gold color. Nose of litchi, honeysuckle, orange marmalade, and pear; those notes with peach, chamomile, and spice (white pepper, cinnamon,) on the palate. Delish! Noticeable sugar but good acidic balance. Verrrry spicy. 50% Muscat des Petit Grains, 50% Muscat d'Alexandria ~$18

2005 AOP VDN Rivesaltes Ambré, Domaine Singla, Heritage Du Temps: "Ambré" = started as a white wine and allowed to oxidize. Medium marmalade/copper color. Brittle and taffy on the nose, brown butter, liquid caramel, bit of spice, dark honey, carrot cake. Romantic and luxurious. The "sweetest" so far, but again, the acidity elevates it. 100% Macabeu. ~$N/A but around 45-50.

2000 AOP VDN Banyuls Grand Cru, L'Etolie: Medium-plus tawny brick color. Raisin, fig, prune elements, with a smoked meat/iodine savoriness. Pairs incredibly well with savory foods. Great balance of fruit/structure/sweetness. Finessed and complex. A fave. 75% Grenache Noir, 15% Grenache Gris, 10% Carignan, aged 10 years in old oak. ~$45

AOP VDN Maury, Domaine Pouderoux, Hors d'Age: Medium maroon-brown color. Light dried fruit, minerals, florals. Part oxidized, part reduced. Outrageous combination of flavors, smooth, pairs wonderfully with an array of foods, long finish and rich character. 100% Grenache Noir, aged 15 years. ~$40

1974 AOP VDN Rivesaltes Ambré, Constance et Terrassous: Medium brownish dark copper with red highlights. Very sherry-like nose, bit of bourbon, mountain florals, toasted nuts, caramel, toffee, dried fig. Whisky feel. Zingy acidity, but smooth and luxurious. Outrageously long finish. Somewhat Madeira-like. My notes say, "This is my boyfriend. I love him." 50% Grenache Blanc, 50% Grenache Gris. ~$150.

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Pique your interest? I hope so. How amazing to sip wines that are fortified and sweet—but are not necessarily "dessert" wines. They also blend well in a range of cocktails! VDNs will last quite a while after opening, so you can sample them with multiple dishes over time. And considering what you get in return, they are excellent values. So seek out some VDNs, and you will definitely impress your friends.


Saturday, May 2, 2015


Oh these glorious days, when winter's freeze at last releases its grip, the blooms appear in a riot of color, and afternoons seem to laze along under the warm sun. It's Spring! While we are all certainly rejoicing, many Wineaux may stumble over a little tricky problem; what wine goes with Spring?

Summer is easy: something light and refreshing, like a New Zealand Sauvignon Blanc, a Muscadet from the Loire, or a lightly spritzy Txakoli from NW Spain. Dead of winter? An inky Tannat from France, a Spanish Monastrell, or a Portuguese red blend will warm you up. But for Spring, you seek a middle ground—maybe a red that's not too overpowering, with good acidity to lift it, and elegant floral aromatics and fresh berries... LIKE CHIANTI!

Sure, Chianti makes a lot of us think of Hannibal Lecter and fava beans, or cheapo straw-wrapped bottles of yore, but this Sangiovese-based red from Tuscany can be delicious, food-friendly, and a perfect sipper during the Spring.

At a recent tasting sponsored by the Consorzio Vino Chianti, I had to wade through some head-scratchers and a couple of underwhelming offerings, but it was totally worth it to find a few real gems that were intoxicating, delicate, and delicious.

From Azienda Agricola Lanciola, the 2013 Az. Agr. Lanciola Chianti DOCG had a mild nose, but it had varied elements of florals and merde (or whatever "merde" is in Italian,) and was tasty and very quaffable. ~$15. The 2012 Az. Agr. Lanciola Chianti Colli Florentini DOCG had an exuberant nose of floral perfume and loads of blueberry, and was interesting on the palate, light but complex, with black fruits. ~$15. And the 2011 Az. Agr. Chianti Colli Florentini DOCG Riserva had another great nose of overripe berry salad and an appealing funk, still brightly acidic but balanced. ~$25.

I also enjoyed the 2010 Castello del Trebbio Chianti Rùfina DOCG Riserva "Lastricaro" for its spicy, woodsy notes, and a nice cherry flavor, with good tannins—a solid, well-balanced effort. ~$35. 

The 2011 Colognole Chianti Rùfina DOCG "Colognole" was made from 100% Sangiovese, had a nose of merde-y perfume, with cheeky red fruit on the palate, and had a good balance of flavors and structure. ~$25. And the 2009 Colognole Chianti Rùfina DOCG Riserva "Riserva del Don" was also 100% Sangiovese and had an incredible nose—so perfumey! ~$35.

I've long been a fan of the Pieve De' Pitti wines, and Caterina Gargari was on hand to share some fantastic offerings: the 2011 Pieve De' Pitti Chianti Superiore DOCG "Cerretello" had a luxe warm nose of berry/cherry fruit and spices which blossomed in the mouth, grippy, with good balance. ~$NA. And the 2008 Pieve De' Pitti Chianti Superiore DOCG "Cerretello" that she brought (in magnum—the last one she had!) had a nose of perfume and earth, was rich and voluptuous in the mouth with nice acidity, evolved, yet very quaffable. ~$NA. (Not available yet in the U.S.)

The 2012 Tenuta San Jacopo Chianti DOCG "Poggio ai Grilli" had great rose petals and red fruit on the nose, and was delish and tasty on the palate. ~$17. And the 2011 San Jacopo Chianti DOCG Riserva "Poggio ai Grilli" had amazing florals on the nose, and was full of rich blue and black fruits, violets, and was super smooth on the finish. ~$25.

Out of the 2013s I'd tasted, the one that presented the best was the 2013 Tenuta San Vito Chianti Colli Fiorentini DOCG "Darno," which had a gorgeous nose of berries and rose petals. But like most of the 2013s, it exhibited an unusual errant "spritz," a little secondary fermentation or something, perhaps (see "head-scratchers" above)—one producer speculated that as these were bottled quite recently it was just the nature of the wine settling down. This was not integrated yet by any means, but the nose speaks of potential… ~$NA. (Not available yet in the U.S.)

The Castelvecchio offerings were all solid, but my favorites were the 2011 Castelvecchio Chianti Colli Fiorentini DOCG "Il Castelvecchio," 90% Sangiovese, 10% Merlot, which was very funky with compote fruit, but bright and zingy with good balance ~$15, and the 2010 Castelvecchio Chianti Colli Fiorentini DOCG Riserva "Vigna la Quercia," 90% Sangiovese, 10% Cabernet Sauvignon, with spice box, good fruit, depth and structure (though I wondered if the Cab overwhelms a bit in the blend.) Still, tasty! ~$20.

Finally, the 2012 Tenute di Fraternita Chianti DOCG "Priore," a blend of 90% Sangiovese and 10% Cabernet Sauvignon, was grippy and spicy, with earth and dirt elements, but smooth with good integration ~$17, and the 2012 Tenute di Fraternita Chianti DOCG Riserva "Ser Mariotto" was stunning, very smooth and velvety. Gorgeous notes (like the cassis from the Cab,) balanced the earth and florals, grippy and just plain delicious. ~$NA. (Not available yet in the U.S.)

Yes, you might be frustrated with the fact that a lot of my favorites are still looking for U.S. distribution, but these relatively young producers are fighting for their representation by showcasing such lovely wines. To contrast, a very widely-distributed producer, Ruffino, was pouring two wines—neither which I found very appealing, to be honest. (See "underwhelming" above.)

You'll probably have to rely on the recommendations of your merchants and sommeliers to find the true gems, but definitly think of a 2009-2012 Chianti the next time you're stymied at what to drink this Spring. Those florals, fruit and earth notes, and pitch-perfect acidity will help you toast the change in season.