Here is a pretty, luminous wine from old vines with ripe tones of stone fruit, apricot and honey that would pair very well with seafood or white meat. It has a thick, chewy texture and refreshing acidity on the finish.
— M.L.
(7/1/2008)
Here’s a creamy, sophisticated Pinot Grigio with a beautifully saturated golden color and pronounced aromas of stone fruit, honey, acacia flower and mango. It tastes smooth and round in the mouth with acidic accents that make for a good balance.
— M.L.
(7/1/2008)
This is a fantastic and confident Sauvignon with penetrating notes of chopped herbs, white peppercorn and mint backed by luscious exotic fruit. The wine is unreserved and direct and imparts a creamy, smooth feel in the mouth with a zesty, spicy finish.
— M.L.
(7/1/2008)
Plozner’s Malpelo boasts a very pretty copper color with pink and amber highlights and aromas of grapefruit, pear and peach. Pinot Grigio has a dark skin color so this wine represents the way the variety was made before it earned fame as a white wine.
— M.L.
(11/15/2008)
Malpelo is a ramato-style Pinot Grigio (which means it sports a copperish color) with a cool glass closure that has done a good job of locking in the wine’s fresh fragrances of citrus, rose, peach and white spice. Pair this wine with tuna steak or raw salmon tartar.
— M.L.
(8/1/2009)
Beautifully executed and delivered, this wine boasts density and structure with healthy fruit aromas to boot. The mouthfeel is streamlined and tight at first but that characteristic Friulano creaminess takes over and leaves a lasting impression in the mouth.
— M.L.
(8/1/2009)
This pretty ramato style Pinot Grigio (“ramato” refers to the copperish color you see here) delivers clean aromas of citrus, pomegranate, white cherry and a touch of cinnamon spice. Pair this wine with crab cakes or grilled Ahi tuna.
— M.L.
(11/1/2010)
Closed with an innovative glass cork, Moscabianca offers floral tones of honeysuckle and jasmine. It delivers rich density and a smooth, creamy texture and loads of fresh peach and apricot flavors.
— M.L.
(5/1/2009)