Red Dust


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Varietals Produced by Red Dust View all

  • Pinot Noir

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

  • Syrah

    The irony here is that Syrah’s origins could give Carmen Sandiego a run for her international wallet. Syrah’s deepest...

  • Cabernet Sauvignon

    “King of the Red Wine Grapes.” The colonizer of the vineyards, pushing native wine grapes into its shadows. The Caber...

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Red Dust on Snooth

  • Eric Banti "Carato" Toscana IGT 2012

    Snoothrank:

    Wonderful blend. After sitting for awhile it has married completely to a smooth, effortless wine to drink (I like those.) . A combination of red and dark berry fruit overtones combine with Tuscany dust and minerality, mellow tannins and acidity creating a juicy aftertaste. A good red meat sauce and pasta food wine. Drink now. Paul 88 points Read More

    Wine review by rckr1951


  • A few days ago I participated in a tasting/pairing event that featured white wines. One of the wines was Chablis, and, while discussing this one, the facilitator stated that it was fermented in steel and had never seen oak.  I asked if that was common for the region and he responded that it was absolutely the case, and was so for all white wines... Read More

    Forum post in the topic White Burgundy Question


  • Looking forward to trying these wines. Pick-up is May 1st. Joel going back to his roots and old school production methods for these small lot wines.    The EssentialsFor this first release, Once & Future wines will be sold on a first come, first served basis. We have no idea what the demand might be for these wines, but the volumes are small tha... Read More

    Forum post in the topic Once & Future Wines - The...


  • Hi Snooth! Hopefully you can guide me to the best red wines! Life is short, wine is good! Read More

    Forum post in the topic Hello Snooth!


  • Growing up fishing from boats off the coast of Santa Barbara/Ventura/Oxnard/Port Hueneme used to catch lots of what we called red snapper, rock cod, barracuda, sharks and sometimes ling cod and sea bass. If we were going deeper, groupers and rockfish and scorpion fish. Off the pier was perch and seasonal fish like bonito and sometimes more bass.... Read More

    Forum post in the topic Lingcod and Cooking Fresh Fish


  • Going back to the Lingcod story I hinted at in the other thread, here's how that went...I just remember trying Lingcod years ago at some place like King's fish house, and then never seeing it again. I'd even read fish reports in the newspaper and hardly see any caught except sometimes a few in Oxnard, etc. Seems like they are mostly caught off o... Read More

    Forum post in the topic Lingcod and Cooking Fresh Fish


  • Everyone wants a good deal. It doesn’t matter what you’re buying, we all like to save a buck. In the wine world there are several ways to save money and get a good bottle of wine. One in particular is to shop in categories that aren’t as popular, well known or highly scored as some others. There are a multitude of reasons a particular category m... Read More

    From the article The World's Most Undervalued Wines: Chilean Pinot Noir


  • Well, I guess we couldn't escape from Phoenix unscathed.  Today, Mrs. EMark woke up with a sore throat.  She felt it coming on, yesterday, but she held up hope that her scratchy throat was from sucking up dust for three days.So, I am downgrading tonight's dinner and tonight's wine.  I had a Bdx. Blend planned for tonight, but, since Mrs. EMark i... Read More

    Forum post in the topic Whatcha drinking tonight?


  • Secret Santa 2015 was a success!  We eventually figured out who the senders and recipients were based on past drinking habits and assorted sleuthing.  Some bottles were consumed quickly but others are in storage awaiting the right moment to enjoy them.  Thanks to everyone for participating.  Final pairings are listed below:JONDERRY - received bo... Read More

    Forum post in the topic Secret Santa 2015


  • Emark - what you describe is exactly what you would do when you present your wines to Robert Parker or another critic who doesn't taste blind. You open a half dozen or more at say, six, five, four, three, two hours before and taste to see which one is best and that's the one you show if you want to get the best score. Actually, you will have don... Read More

    Forum post in the topic Newbie Wino with a lot to share!


  • We built our own cellar underneath our kitchen deck like 15 years ago. It doesn't have any cooling system. The temperature in the 60's degrees. Now we are having a problem. There is some humidity in one of the walls, and all the bottles and floor are covered by this red dust. We cleaned everything, and the dust is coming back. Any ideas wh...

    Comment by 834773Mirthag 834773 Mirthag


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