Kiwi


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Varietals Produced by Kiwi View all

  • Sauvignon Blanc

    Sauvignon Blanc is widely grown in California -- at over 15,000 acres, it’s now the third most planted variety -- and...

  • Chardonnay

    British wine writer and critic, Jancis Robinson, once noted that throughout the 80’s and 90’s in the United States, C...

  • Pinot Noir

    “With so voluptuous a perfume, so sweet an edge, they make the blood run hot,” Joel Fleischman, wine columnist at Van...

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Kiwi on Snooth

  • Lifted Central Coast Sauvignon Blanc 2013

    Snoothrank:

    A Tasting Room selection received in 2014. I do not care for the typical ... - ... - loads of acid, lemon lime kiwi with not much to smooth things out, but perhaps because this one is now so old, it goes into the glass as a chardonnay, golden, almost light amber/umber. Bits of lemon and lime, and then grass, lime, and ripe melon. Very smooth, ... Read More

    Wine review by puhnner


  • I recently had the chance to speak with Craig McAllister, La Crema ... clean and clear apple and kiwi notes, some oat straw around the edges and a lively oak spice on the finish, a bit of an herbal top note and a nice earthy roundness towards the finish.90 ptsLa Crema Pinot Noir Sonoma Coast 2014Blueberry and black cherry aromas with floral vio... Read More

    From the article Ask the Winemaker: La Crema's Craig McAllister


  • Robert Mondavi Fume Blanc 2015

    Snoothrank:

    Very pale yellow in the glass. Very pale. More fruity, but slightly flowery ... flavors suggesting peach, kiwi, green apple. Very crisp and refreshing. A super easy wine to drink on a hot dayand even though it is, technically, winter here in the Northern Hemisphere, it is pretty darned hot, here, today Read More

    Wine review by EMark


  • Did anybody look at the calendar, today.Beware the Ides of March.So, why would ... of peach and kiwi on the tongue.  Good crisp acid--slightly grapefruit..  Very refreshing.   While the East Coast is digging out of snow, today, I am sitting in my shorts in mid-80-degree temperatures here on the left coast, and this wine is hitting the sweet spo... Read More

    Forum post in the topic Weekday Wines - Post Pictures...


  • If you're looking for excuses to spend more money on the event, you can ... ... Translate that to even Kiwi pinot grigios if you must. Sparkling works, too. Ripe stone fruit, first choice peaches, then apricots and nectarines before plums, I would think. Skinned, with cuts down to the stone, or possibly halved off the stone, whichever way you... Read More

    Forum post in the topic Sangria


  • Favourite Daughter has set a Spanish theme for her 21stDoes anyone have a view of the perfect Sangria recipe Read More

    Forum post in the topic Sangria


  • Beacon California Chardonnay 2014

    Snoothrank:

    A recent Tasting Room quarterly selection. Great, simple, but seemed perfectly ... of acid. Bright citrus and kiwi, peach and pear and a background of flowers.. Easy drinking every day Chardonna Read More

    Wine review by puhnner


  • Bordeaux is different things to different people. To many seasoned wine lovers ... and tiny bits of Anjou pear. Kiwi, white pepper and lemon ice are all in evidence on the finish. Lively acid keeps things mouth-watering.Chateau Tire Pé 2012 “Diem” Bordeaux ($12)This is one hundred percent Merlot from vines with ten to fifteen years of age on t... Read More

    From the article Surprise! Bordeaux is Modern and Affordable.


  • Fat = flavor   ???????????The flavor comes from the meat, unless ... ... ... some grass-fed Aussie or Kiwi beef. Much more important to me what it's fed as opposed to having it turned into some obese deformity that can barely waddle around while it's still alive.  ;-)Do you eat much game, OT? Would you say it doesn't have flavor? How about eve... Read More

    Forum post in the topic Whatcha drinking tonight?


  • Thanks, Al, for giving me a New Years Day place to post this.For dinner, ... ... ... I'm getting papaya, kiwi, peach and lemon.  (I did say "fruity.")  There is some stoniness that gives it a neutral will-go-with-lots-of-food characteristic.  Acid makes it refreshing, but does not go anywhere near "tart."  : Read More

    Forum post in the topic New Year's Eve (2016) and New...


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