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Vintage Point on Snooth

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  • Casas Patronales Carmenere 2014


    2014 vintage as impressive as 2013, medium to full bodied dry Chilean red with dark fruit, earth, and coffee notes, smooth finish for this price point $6 what are you kidding me all day, barefoot and yellowtail got nothing on this one, their Merlot is good too, 87 pts and six bucks at my store Read More

    Wine review by joebernardinoATyahoo

  • The majority of wines on the market these days are meant to be consumed within one to five years. This is a natural law. Producing wines that can sit in the cellar for decades is time-consuming and expensive. There is a time and place for wines that age and adventurous palates are required. Most all age-worthy wines will have high acid, tannin, ... Read More

    From the article Your Guide to Aged Wines

  • Wine is not becoming too industrial. However, to explore this concept one must first understand what the word industrial means. Industrial means “of an industry”. In that sense all wine is inherently industrial because it is part of the wider wine industry. The question of if wine is becoming too industrial is then what should be explored in dep... Read More

    From the article What Savvy Wine Consumers Should Know

  • Short trip. Will be very busy but not too so to taste the wine. At Boston Logan Aitport.  Read More

    Forum post in the topic It seems I am off to France

  • White wines are a summer classic, but it has been a long summer. There is a good chance that you are surfeit with white wine by now. Ultra-hip rosé and orange wines aren’t your only options. Be a true trendsetter and cozy up with a late summer red. Summer calls for diaphanous red wine grapes that allow fresh fruits to shine without the deep, dar... Read More

    From the article Superior Red Wines for Summertime

  • What are the secrets of a winemaker with over one hundred 90+ point wines across decades, appellations, and grapes? Perhaps it’s like any top chef: Add a pinch of this, a dash of that, and voila – you’ve got an award winning product. But decorated Murrieta’s Well winemaker Robbie Meyer doesn’t believe in recipes. Rather, he brings an intuitive c... Read More

    From the article All About Wine, Vine by Vine

  • This isn't so much an absolute no-no, but points to another issue with wine storage: ambient odors. In one sense a cigar thermidor and wine cellar have similar needs: sufficient humidity. But thermidors require even more than a wine cellar, and generally function well at higher temperatures. Anyway, my point is you don't really want the pungency... Read More

    Forum post in the topic How not to store wine

  • Foxall and I are getting together for a Burgundy and Barolo dinner in Oakland this Saturday. We may have a seat or two available for anyone willing to make some spur of the moment travel plans. Read More

    Forum post in the topic Burgundy - Piedmont Dinner in...

  • Something to digest: When one thinks of Barbaresco the names that most readily come to mind are Gaja and Giacosa. These producers have in many ways shaped how we've come to understand this sometimes inscrutable corner of Piedmonte. For years however, those in the know have been whispering the name of another producer who belongs among the top ec... Read More

    Forum post in the topic What have you bought lately?

  • Time to turn the amp up to 11, at least for the wine hype machine, thanks to James Suckling on the 2015 vintage of Chateau Margaux:"The greatest Margaux ever made. More than perfection. Full body, firm and ultra-silky tannins. Black currant, mineral and floral character. It starts slowly and seems almost endless on the palate. Seamless. I want t... Read More

    Forum post in the topic I'm More Than 100 Points With...

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