by Ray Johnson | May 22, 2009 | California, Russian River Valley, Sangiovese, Sonoma County
Acorn, Russian River Valley, Alegria Vineyards, Sangiovese 2006 Cherry and vanilla mark the nose while the mouth features cherry fruit, Sangiovese’s characteristic acidity, a light dusting of tannin and a bit of creaminess – nice. The grapes for this wine...
by Ray Johnson | May 22, 2009 | California, Pinot Noir, Russian River Valley, Sonoma County
Balletto, Russian River Valley, Sonoma County, Estate Bottled, Pinot Noir 2008 Fruity and dry rose for the upcoming heat! P&B by Laguna Oaks Vineyards & Winery in Santa Rosa 13.6% $10.99 at Bottle Barn Balletto
by Ray Johnson | May 22, 2009 | California, Chardonnay, Russian River Valley, Sonoma County
Trione, Russian River Valley, River Road Ranch, Chardonnay 2006 The smell of this wine is quite rich and the mouth follows suit. Yet the rich buttery oakiness is balanced by a lemony essence, keeping it bright – delicious. The wine was barrel fermented and then...
by Ray Johnson | May 22, 2009 | California, Russian River Valley, Sauvignon Blanc, Sonoma County
Benziger, Russian River Valley, Shone Farm, Sauvignon Blanc 2006 There’s a pleasant grassiness to this wine with plenty of citrus. In the mouth it is bone-dry and very concentrated. This bottle that we’re tasting tonight has evolved a little prematurely....
by Ray Johnson | May 20, 2009 | California, Chardonnay, Pinot Noir, Russian River Valley, Sonoma County, Sparkling Dry
Korbel, Russian River Valley Champagne, Natural’ Méthode Champenoise 2006 As in previous vintages, there’s a nice sense of green apples through and through, making this arguably Korbel’s best and most refreshing sparkler. 70% Pinot Noir, 30% Chardonnay;...
by Ray Johnson | May 8, 2009 | California, Chalk Hill, Russian River Valley, Sauvignon Blanc, Sonoma County
Chalk Hill Estate Winery, Chalk Hill, Sonoma County, Estate Bottled, Sauvignon Blanc 2006 This wine is quite smoky and full of toasty notes. In the mouth, the impression is of richness, a wine that is quite viscous despite the suppression of malolactic fermentation....
