The One

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Varietals Produced by The One View all

  • Syrah

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

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The One on Snooth

  • Dr.Heidemanns-Bergweiler Bernkastler Badstube Riesling Kabinett 2013


    Haven't heard much about the 2013 vintage from Germany but this wine is a winner with rich fruit, good acid balance, mineral, traditional perfume nose and a long finish. Residual sugar probably 3%. The freshness of fruit is amazing in this wine. One in a long string of great Kabinetts from this producer (with the exception of the 2012). My ratin... Read More

    Wine review by Zuiko

  • Chateau Tayac Cuvee Larauza Margaux 2007


    I bought this bottle of wine for £10 from the website .Margaux is the largest AOC on the Medoc peninsular and the home of 18 cru classe in the famous 1855 classification although Chateau Tayac is not one of them but a Cru Bourgeois estate. There are 37 hectares and it has been owned by the Portet family ... Read More

    Wine review by duncan 906

  • I am very new to wine! Fell in love with the red wines in Paris. Still searching for that smooth, almost like water, quality to a red wine without breaking the bank.I'm kind of annoyed with the spicy/cinnamon finish to wines I've tried lately. I don't care for sweet, but I don't care for dry, either.  Thank you for letting me on! Susie Read More

    Forum post in the topic Hello Snooth!

  • DMCKER, Also to answer your previous post: o Isaac, how many roadtrips do you guys take out of Berkeley on a weekend or three (or better yet weekday)? Any personal connections going already with winemakers in Napa, Sonoma, Marin, Mendocino, Lake Counties, down in the Santa Cruz mountains and the Pinnacles, or even up in Lodi?Ha! We don't get to ... Read More

    Forum post in the topic HELP! Conducting a Survey for...

  • Tint Red Blend California 2011


    A Tasting Room Quarterly Selection and offered on Lot 18.Here are the tasting notes from Lot 18:'This is remarkably approachable and surprisingly complex for a wine at this price point. This wine reveals jammy red fruit on the nose, with black cherries, spices and toast. The palate is dry, with flavors of dark fruits, coffee bean and cassis supp... Read More

    Wine review by puhnner

  • There are tons (literally) of Rieslings from Washington under 20 bucks.  Look for Ch. Ste. Michelle.  I think they are they biggest producer of Riesling in the world.  Seriously!There are a bunch of other great Washington Wineries making Riesling.  Look for wineries that are making Riesling (and other white wines) with grapes from the Ancient La... Read More

    Forum post in the topic Dry Riesling

  • Yesterday I finally published a rather extensive look at the Barberas tasted during my visits to Piedmont earlier this year. In that review I mentioned how wonderfully Barbera pairs with grilled veggies, even the most simply prepared recipes. I love the zing of Barbera's acid with grilled vegetables and fine olive oil but perhaps the best partne... Read More

    From the article Great Grilled Eggplant

  • Vinovino - I think that's exactly the same problem emark identified - people want the same experience in MacDonald's whether in Peoria or Shanghai and the same wine when they buy that brand.DV - I don't know, you make barrels from trees of different vintages although I'm surprised that some enterprising cooper hasn't tried to market barrels from... Read More

    Forum post in the topic Zinfandel for a Beginner

  • Just to be clear, by 'NG' I was referring to one of our members, NapaGirl, who lives/works in the area. I didn't necessarily mean it was all NoGood.  ;-) Read More

    Forum post in the topic Any advice for wineries in...

  • You can use red, you can use white (one of my favorites is peeled-and-pitted halves of ripe peaches in a big carafe of falanghina or greco di tufo--or any acidic white you might otherwise have lying around) or rose or mix any or all of the above. Try it with any fruit you have handy until you learn the balance between acid and sweet. Small batch... Read More

    Forum post in the topic red sangria

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