• DR. VINO  |  TUESDAY, MARCH 9, 2010
    Paul Draper’s forty years and the making of Ridge Monte Bello
    But after tasting several dozen wines from vintages dating back to 1968, it’s clear to me that from vines grown on the fractured limestone, Ridge Monte Bello has been able to achieve this rare feat. Coopers had tried to bring the wood to California for aging but it was too dry in the summer for Draper’s taste.). had chosen. Gracefully.
  • BROOKLYN GUY LOVES WINE  |  THURSDAY, JANUARY 28, 2010
    A Conversation with Becky Wasserman - Part 1
    We moved from Philadelphia to Burgundy in 1968 for my husband's art. He was owed a debt and he asked if I would go to California to get the money from this wine maker. BW : I developed a small business as brokering sales between this cooper and California wine makers. BG: How did you get started in the wine business? Sorry.
  • DR. VINO  |  THURSDAY, JANUARY 28, 2010
    Mayacamas Vineyards – tasting notes and more, from John Gilman
    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. 1968 Mayacamas Vineyards Cabernet Sauvignon. Needless to say, it is a rather impressive and exciting mélange of flavors and aromas.
  • DR. VINO  |  WEDNESDAY, JANUARY 27, 2010
    Visiting Mayacamas Vineyards, Napa Valley [guest post]
    Now, a growing number of critics and consumers, including those in California, are openly wondering if the Napa Cabernet train has come off the rails: commentator Dan Berger, for one, last week dismissed California Cabernet as “little more than a parody of itself.”. This is how it was in 1968, and this is how it ought to be today.&#
  • ALICE FEIRING  |  WEDNESDAY, APRIL 23, 2008
    Alice Feiring - In Vino Veritas
    He can lead you to those wines," meaning those big, oversized, nipped and tucked California cabernets and Australian shirazes that may win beauty contests adjudicated by quick-sip critics but which she thinks have no authenticity. Among other additives are enzymes that deepen colour and boost "mouth feel." Then theres the hardware. Robert M.
 

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