Domaine de la Bégude is run by the seventh generation of the Tari Family, which hails from Château Giscours in Bordeaux's Margaux. As such, not only is this deeply-colored rosé typical of Bandol, it is also akin to the clairette style of rosé from Bordeaux. This Bandol Rosé is truly a rosé for all seasons.
Read MorePartners Leonardo Erazo, winemaker for Altos Las Hormigas, and Justin Decker, an American living in Chile, make energized wines from old bush vines near the Pacific. As the name suggests, this is Chile gone rogue. The wines and their labels are unconventional and thoroughly compelling, especially the Blanco.
Read MoreThis is the third Côté Mas that I have tasted in the last few years. The wines show clear familial style, but the 2019 is the most sophisticated yet.
Read MoreJoachim Splichal collaborated with his sons, Nicolas and Stéphane, and the winemaking team of rosé specialist Bruno Tringali to craft the fourth vintage of this estate-grown and decidedly Provençal pink. It is a highly inviting and complex blend of Grenache 48%, Cinsault 35%, Rolle (a.k.a. Vermentino) 6%, Syrah 5%, Carignan 4% and Grenache Blanc 2%.
Read MoreBarton & Guestier 2018 Côtes de Provence Tourmaline: …the wine tastes great, too. It starts with a refreshing blast of pink grapefruit and strawberry hull. Vinous and dry, there's a nicely pithy grip on the mineral-driven finish.
Read MoreI met Joachim Splichal when I was the National Wine Director for Smith & Wollensky Restaurant group. Smith & Wollensky was publicly traded and a hostile take-over was underway. His Patina Restaurant Group purchased the Smith & Wollensky restaurants outside of New York City, and I figured I'd never again cross paths with him.
Read MoreThese two rosés surprised me.
I expected the Arrogant Frog to be the less expensive and less complex wine. This was without knowing that the Côté Mas wine is to be marketing in 1 liter bottles – my sample arrived in a 750 ml. Yes, I succumbed to label bias. Happily, it was only briefly.
Read MoreI recently learned that Limoux was the second most-imported-to-the-USA French, traditional method sparkler after Champagne. Who knew?
Read MoreGenerous in youthful fruit and near lavish in minerality. Blackberries, cassis and sage mesh with asphalt and animale.
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