"Say, can I have some of your purple berries, yes I've been eating them for six or seven weeks now, never got sick once, probably keep us both alive." Really beautiful aromas of black currant, black cherries, a slight gaminess but opening nicely with exotic flavors and clean acidity. Flavors from the earth, alive and well MORE >>

Sometimes when you least expect it, you open what may becomes your new favorite bottle of wine. Tonight I opened one of my remaining bottles of Finger Lakes wine purchased at my last tour in December. An Atwater Estate Vineyards , Cabernet-Merlot 2007. blend of 53% Cabernet Sauvignon and 47% Merlot. Can't do much better than that. Alcohol: 13.0% MORE >>

John Gilman, author of the newsletter A View from the Cellar , weighs in today with his thoughts on Mayacamas Vineyards. There is some duplication with Evan Dawson’s travel post from yesterday but there is also much new, including John’s tasting notes from Mayacamas Cabernet 2003, 1991, 1985, 1974, & 1968. 2015-2050. 2017-2050. MORE >>

The other day I was reading an excellent article in the current issue of The World of Fine Wine , an article that makes the case for Beaujolais as a "fine wine," the same way we think about Burgundy or Barolo, for example. cannot link directly to the article, as The World of Fine Wine doesn't publish content online, but you should subscribe anyway. MORE >>

We live at a time when there is lots of good wine on the market.  Modern technology and competition have respectively both enabled and forced wineries to make wines of high quality.  Even the cheap (budget) wines out there are drinkable.  But what about those are just plain bad?  As a wine writer and aspiring [.]. MORE >>