by Ray Johnson | Mar 28, 2013 | Albariño, Alsace, Alto Adige, Andalucia, Barbera, Barbera d'Asti, Barolo, Bordeaux, California, Chardonnay, Cinsault, Dealcoholized, Fortified dessert, France, Gewurztraminer, Graves, Italy, Jerez, Madeira, Malmsey, Malvasia, Marlborough, Merlot, Napa County, Napa Valley, Nebbiolo, New Zealand, Palomino, Pessac-Leognan, Piemonte, Pinot Noir, Port, Portugal, Provence, Rosé, Russian River Valley, Sancerre, Sauternes, Sauvignon Blanc, Semillon, Sherry, Sonoma County, South Africa, Spain, Tawny Port, Var, Vinho Verde, Western Cape
Staying ahead of flaws in the cellar and quantifying perceptual differences and consumer preferences are critical to a winery’s bottom line. Following our return from New Zealand, Sonoma State’s Wine Business Institute will partner with VESTA to again offer this...
by Ray Johnson | Apr 15, 2010 | Bordeaux, Cabernet Franc, Cabernet Sauvignon, France, Graves, Merlot, Pessac-Leognan
Chateau Smith Haut Lafitte, Pessac-Leognan 2006 The smells in the nose include raspberries, cherries, leather and the sweetness and toastiness of oak. In the mouth it is earthy and smoky, exhibiting complexity and a supple texture – very approachable. The grapes...
by Ray Johnson | Jul 29, 2009 | Bordeaux, Cabernet Franc, Cabernet Sauvignon, France, Merlot, Pessac-Leognan
Chateau Smith Haut Lafitte, Pessac-Leognan 2005 The nose smells of leather, earth, smokiness, horse blanket and a host of descriptors that get at a sense of brettanomycees as complexity rather than a flaw. That said, I know that this level of brett would be too much...
by Ray Johnson | Nov 20, 2007 | Bordeaux, Cabernet Sauvignon, France, Pessac-Leognan
Chateau Smith Haut Lafitte 2004 The previous bottle of 2004 tasted earlier in the year was full of toasty oak with brett complexity. The brett was a nice touch but too much for some. Also the mouth was laced with velvety tannins. Though obviously different vintages,...
