One of the more successful rosés of the year, this wine looks to Provence for inspiration. It has a pretty partridge-eye color, and is light-bodied, dry and crisp in acidity, with complex herb, citrus, apricot and vanilla flavors. It will pair deliciously with fish stews, ham or pesto pasta.
— S.H.
(12/1/2012)
Malvasia is an aromatic variety, like Riesling or Muscat. This wine is bone dry and brims with mouth-cleansing acidity. Flavorwise, it’s all oranges and tangerines, with hints of honeysuckle and white pepper. There’s something tangy and layered that makes it terrifically interesting. Try as a refreshing alternative to tart wines, like Sauvignon Blanc or Pinot Grigio.
— S.H.
(12/1/2010)
A delightful wine made from this increasingly popular variety, and a great followup to the 2009. Bright acidity frames fresh flavors of oranges, white flowers especially gardenias, and cinnamon. The finish is rich in honey, but somehow manages to be totally dry.
— S.H.
(12/1/2011)
Although it’s rich in honey-like flavors, the dry finish makes this more table wine than dessert wine. With extraordinary acidity and flavors of tangerine and vanilla, it’s delicious, but there’s a complexity that sommeliers will find wonderfully challenging to match with food.
— S.H.
(12/1/2012)
An acidic wine that doesn’t offer much richness, but has other things going for it. It’s low in alcohol and bone dry, with red cherry, tobacco, clove and pepper flavors. Grows on you for elegance. Drink with ahi tuna, steak tartare, ham, Chinese spare ribs.
— S.H.
(12/1/2011)
With an eye of the partridge color, this is a nice, dry and crisp blush wine. Made from the grape varieties Cinsault, Grenache and Rolle, it has savory flavors of tangerines, peaches and white flowers.
— S.H.
(12/1/2011)
Pretty good for the price, although in Pinot Noir, the old adage of you-get-what-you-pay-for remains true. It’s simple, with a flavor of oak-infused raspberry jam and lots of zesty acidity.
— S.H.
(12/1/2012)