Bouquet is like freshly cut pineapple. Palate entry is sweet and fruity; by the midpalate it’s the viscous texture that’s as attractive as the intense pineapple flavor. Finishes sweet and fruity.
Made from Puerto Rican rum, lime juice and 100% agave Tequila. First sniffings are dominated by the tart perfume of fresh-squeezed lime juice; aeration heightens the lime juice intensity. Palate entry is dry, herbal; by midpalate, it’s obvious that the rum is merely a base for the Tequila-lime-juice combo.
Richly textured, but with a seriously tangy edge. The wine is brimming with spicy black cherry, blackberry, cinnamon, blueberry, toast, tar and herb flavors. The finish is long. An intriguing blend of Zinfandel, Syrah, Charbono and Petite Sirah. Made by up-and-coming winemaker David Phinney. —J.M.
Consistently the winery’s finest Pinot, the Roosevelt simply outperforms the rest of its siblings. There’s plenty of meat on these bones, with more than a hint of iron and mineral flavors. It is compact, clean and persistent. Like the rest of this brand’s lineup, it needs more time to really show well. —P.G.
One of the more evolved examples, Hamacher’s 2000 Pinot Noir should be consumed over the next year or two, although it’s possible other bottles may show differently (Hamacher felt there was something “off” with this bottle). Complex cherry, sous bois and mushroom notes finish on a drying note.
This classic English pale ale pours a clear, light mahogany hue with a small, coffee-colored head and a nice rim of lacing. A rich toasted malt core leads the way, with notes of caramel, raw sweet dough and baked apple adding complexity throughout. The medium-weight mouth is full and satisfying but remarkably clean thanks to assertive carbonation and a floral hop…
Animal aromas blow off to leave a nose full of dark earth, ash and black plums. On the palate, there are mushroom, coffee, pepper and char flavors over delicate black fruit. Leafy greens carry to the finish, with menthol and eucalyptus.—K.F.
This is Batasiolo’s “new wave” Barbera, matured in barrique to add a layer of toast and softness to Barbera’s naturally crunchy fruit. It’s a big, mouthfilling wine, filled with red plums and finishing with a hint of chocolate. Editors’ Choice.