Very nondescript, kitchen sink blend of Pinot Grigio, Viognier, and Sauvignon Blanc. If anything, the wine shows the Viognier character the most (musk, perfume, oily texture) to go along with the very fruity profile. 11.6% abv

An undrinkable, messy blend of Zin, Merlot, Cab Sauv, Barbera, Syrah, and Petite Sirah. 14.3% abv, volatile acidity, and absolutely no flavor profile. This is the kind of wine we would make at the end of a big tasting party by combining the dregs of remaining bottles.

Hard wine to pin down, but definitely interesting as it has a spicier grip on the back of the palate than your normal pink wine. Outside of the lingering finish, it's not all that much.

The final of my four bottles and, by far the best. This fully mature wine is a pure expression of Howell Mountain Merlot - Dried plums and berries, fig, violet, bay leaf, mint, truffle, coffee, cocoa, leather, tobacco, cedar, baking spice, and dried herbs. Some unresolved tannin is still prevalent on the long, long finish. Would recommend decanting only to remove sediment and to drink within 30-60 minutes. This fades quickly.

Compared to Rias Baixas Albarino, I found this quite reticent on the nose - truly having to dig deep for flavors of peach, mango, and honeysuckle. The ripe nectarine and beeswax viscosity are well balanced by crisp acidity on the palate. There is a slightly bitter almond flavor on the finish.

Truly enjoy the savory, earthy, leesy/cheesy wild flavor of this wine. Burgundian take on ancient Verdejo vines (80-100 years old) that were never affected by Phylloxera due to being planted in sandy soils. Concentrated berries are fully fermented then aged on lees in stainless steel tanks for 9 months. However, a small portion was fermented and aged in barrel and large barriques to give the wine added complexity. Native yeasts give off those wild, savory flavors. Elegant and rich.

Tasted blind, incorrectly identified as Central Valley Grenache Blanc.

Focused and polished, this displays juicy citrus, pear, and peach flavors combined with rich floral aromatics of honeysuckle, citrus blossoms, and lilies. Smooth in the mouth, a lower acid makes for a more approachable varietal take compared to Italian versions. This had a lot of fans.

Compared to many other Barbera d'Asti, this was quite drinkable with a noticeably softened acidity due to spending 12 months in barrel and 6 months in bottle before being released. Unfortunately, there just wasn't much complexity or intensity.

Tasted blind. Incorrectly identified as an old-vine North Coast Carignan.

Floral, stemmy, cherries, roasted plums, cranberry... riper red fruit. Cinnamon and allspice from a kiss of oak. Youthful, but hints of earth and leather. Higher acidity (but not Burgundy high) and lower tannin. Definitely made to enjoy now.