by Ray Johnson | Nov 7, 2009 | California, Central Coast, Lagrein
Praxis, Central Coast, Lagrein 2007 My hat is off to Praxis for making wine from this grape, so celebrated in the Alto Adige yet almost unknown in California. The New and Old Worlds come together in the glass with ripe cherry fruit, a dusting of vanilla, a little...
by Ray Johnson | Sep 16, 2009 | California, Central Coast, Pinot Noir, Santa Lucia Highlands, Sonoma Coast, Sonoma County
MacMurray Ranch, Central Coast, Pinot Noir 2007 Give this wine a good 20 minutes of air and the perfume will come through in the nose, with candied fruit and floral notes. In the mouth this light-bodied wine has refreshing acidity with a nice glaze of sweet caramel. A...
by Ray Johnson | Aug 12, 2009 | Arroyo Seco, California, Central Coast, Monterey County, Riesling
Claiborne & Churchill, Central Coast, Dry Riesling 2007 Fortunately I had the opportunity to try this wine again after the corked bottled discussed previously. In the nose are stone fruits, flintiness and a bit of the petrol character we associate with Riesling....
by Ray Johnson | Oct 24, 2008 | Cabernet Sauvignon, California, Central Coast
Clos LaChance, Central Coast, Estate, Cabernet Sauvignon 2005 Sourced exclusively from the winery’s vineyard in San Martin. You knew them first from the days in Saratoga 14.5% $30 at the winery LaChance
by Ray Johnson | Sep 22, 2008 | California, Central Coast, Monterey County, Riesling, Santa Barbara County
Firestone, Central Coast, Vineyard Select, Riesling 2006 The smell of stone fruits and citrus greets you in the glass. In the mouth the wine is fresh, moderately acidic and graced by obvious residual sugar. The acid levels will seem faint to those who live on the...
by Ray Johnson | Apr 25, 2008 | Bandol, California, Central Coast, Cotes du Rhone, France, Grenache, Mourvedre, Uncategorized
Les Restanques de Pibarnon Bandol 2003 This is a good value offering from Pibarnon, showing ripe fruit overlaid with ripe tannins. This wine gets better each time I taste it. The complexity is there and the edges are softening when tasted August 27, 2008. Tasted again...
