11/15/2011 - tvinoronquillo wrote:

Barrel fermentation in new and seasoned French oak and aged for 10 months, with regularly stirring of the "lees" in barrel with full malolactic fermentation. Pale lemon core with medium legs. The nose is medium intensity with youthful aromas of ripe yellow apple, pear, lemon curd, marzipan and minerals. The palate is dry, medium + acidity, medium alcohol, medium body, medium + flavor intensity of meyer lemon, cream, fresh peach, vanilla and apple custard and medium + finish. This is a very good quality California Chardonnay for the price and considering it is a fairly large production wine its a pleasant surprise. Nice balance between the fruit, oak, acid and alcohol components. Not too complex but just well done varietal Chard at a decent price. $20 US retail.

11/3/2011 - tvinoronquillo wrote:

100% Dolcetto from the Langhe hills east of Alba. Medium - ruby core with a pink rim and very light legs. The nose is medium intensity with youthful aromas of cherry, strawberry, dried flowers and a hint of black pepper. The palate is dry, medium + acidity, low ripe fine-grained tannins, 12.5% alcohol, light bodied, medium + flavor intensity of cherries, raspberry, cranberry, spice, minerals and medium length on the finish. A good quality Dolcetto, not overly complex but well balanced with regards to fruit, acid and alcohol. A great deal at around $10-$12 US retail.

10/24/2011 - tvinoronquillo wrote:

100% Gamay from 40+ year old vines farmed sustainably. The grapes are sourced from the slopes of an 1150-foot inactive volcano, vines face due south on a well pitched hillside of poor sandy soil. Grapes are vinified separately until time for the final blending and bottling. The must is macerated in temperature controlled stainless steel vats for 12-15 days and then aged for 1 month in a combination of new and used oak casks. Clear pale purple core and light legs. The nose is medium intensity with youthful aromas of blackcurrant, forest floor, meaty notes, fresh plum and fresh fall leaves. The palate is dry, medium + acidity, medium - slightly green tannins, 12.5% alcohol, medium body, medium + flavor intensity of black cherry, black berry, plum, chalk, slight tomato flavors and medium length. This is a good quality red with slightly unripe tannins and fruit though their is good acid and minerality to add a bit of complexity. Drink now or next 2-3 years.

11/3/2011 - tvinoronquillo wrote:

100% Garganega, hand-harvested, the grapes are soft pressed and the must is then immediately cooled. Thereafter, fermentation takes place in temperature-controlled stainless-steel tanks. The wine remains on its lees in steel tanks for another six months before bottling.

11/3/2011 - tvinoronquillo wrote:

This Grüner Veltliner is a blend of wines sourced from different terraced vineyards. The elevated terraces consist of stonier soils that bring fruit driven wines with mineral nuances and good aging potential. The vines from lower sited terraces grow partly on layered fertile loess and bring earlier maturing wines that are very expressive in their youth.

11/3/2011 - tvinoronquillo wrote:

A blend of 60% Jaen also known as Mencía in Spain, 25% Touriga Nacional, 10% Alfrocheiro and 5% Tinta Roriz also known as Tempranillo in Spain aged 6 months in French oak cask.

9/27/2011 - tvinoronquillo wrote:

100% Gamay from a small 3.5 hectare plot farmed organically. The wines are fermented with indigenous yeast during a cold, long, natural carbonic maceration period in cement vats and oak cask. The wines are then bottled unfined and unfiltered. Medium purple core with medium legs. The nose has medium + intensity with youthful aromas of black cherry, black raspberry, earthy forest floor and pencil lead. The palate is dry, medium + acidity, ripe medium fine-grained tannins, medium alcohol (13% abv), medium bodied, medium + flavor intensity of juicy black fruit, underlying earthy minerality, black currants and a hint of black pepper on the medium + finish. Overall a very good Beaujolais Cru from a quality producer. Great purity of fruit, concentration, and balance between the acid, fruit, and alcohol. The oak is barely noticeable and the wine is a good value at $17.99 US retail at the Bottle Barn in Santa Rosa. Perfectly drinkable now but it should improve and drink well over the next 4-5 years. Another impressive wine from importer Louis Dressner's portfolio.

9/25/2011 - tvinoronquillo wrote:

100% Syrah from 10-15 year old vines grown on rocky clay and limestone soil. No chemicals are used in the vineyard, vinification is done with indigenous yeast and the wine is bottled unfiltered. Deep purple core with light legs. The nose has medium + intensity with youthful aromas of brambly black fruit, violets, ripe plums, earthy minerality and slightly meaty. The palate is dry, medium + acidity, ripe medium plus coarse tannins, medium alcohol (13% abv), medium bodied, medium + flavor intensity of, tart blackberry, liquorice, black cherry with hints of savory, gamey meatiness, the finish is medium +. This a very good quality Syrah based wine, very balanced with great concentration and length despite its youth. Should improve the next 4-5 years and drink well for the next 6-8. A great value at $17.99 US retail from the Bottle Barn in Santa Rosa. The Importer is Louis Dressner.

9/18/2011 - tvinoronquillo wrote:

100% Grenache Blanc grown biodynamically in Salinas Valley. Bright medium gold core with a watery rim and moderate legs. The nose is fully developed with medium + intensity of baked golden apples, honey, stewed apricots, dried pineapple, lees and minerals. The palate is dry, medium acidity, medium + alcohol (14.5% abv), full bodied, medium flavor intensity of grilled pineapple, baked peaches, honey, ginger, and toffee notes with medium + length on the finish. A good quality white which shows concentration, complexity and length. I would say this is a varietally correct wine that has reached its prime. Drink now or the next 1-2 years. Bought it at a closeout price of $12 retail at the tasting room in Santa Cruz.

9/11/2011 - tvinoronquillo wrote:

This is multi vintage blend of Zinfandel from Sonoma Valley fruit from 2004, 2005, and 2006. Like all Coturri wines, they are made only with naturally occurring yeast, no chemicals or preservatives and the wines are bottled unfiltered and unfined. Medium + garnet color with bricking towards the rim and long thick legs. The nose has medium + intensity and developed aromas of baked black fruit like plum, red cherry, and blackberry, with other notes of nail varnish remover and sweet spice. The palate is off dry, low acidity, high alcohol (16.5% abv), coarse ripe medium tannins, full bodied, pronounced flavor intensity of unctuous dried red and black fruit with cooked and baked flavors. This was a tough wine to drink and it was just so out of balance, big jammy stewed fruit and very high alcohol without much acidity or finesse mixed with the residual sugar. My wife though it was a fortified wine and could not even drink it and I got a headache after two glasses. I hope this was a just a bad bottle or an off bottling. I'm gonna see what else Coturri has to offer. Only 216 cases bottled. $24 US retail.

8/29/2011 - tvinoronquillo wrote:

I don't know very much about this wine, probably a blend of Verdejo Negro, Carrasquín, Mencía and Albarín Negro, all local indigenous varieties. The label states its aged 8 months in barrel. Pale ruby color with a watery rim and moderate legs. Medium intensity on the nose with youthful aromas of violet, raspberry. red cherry, cloves, nutmeg and light toast. The palate is dry, medium + acidity, slightly green fine-grained tannins, medium - alcohol, light bodied, medium flavor intensity of fresh cranberry, red cherry, raspberry, tomato and earthy minerality. A bit thin and angular with some stemmy notes and medium - length on the finish. An acceptable wine made competently with tart red fruit from a cool-climate region. Slightly unbalanced with stemmy vegetal notes and high acid compared to the alcohol and fruit. Drink now, unlikely to improve. About $20 US retail.

8/21/2011 - tvinoronquillo wrote:

A blend of Touriga Nacional, Alfrocheiro, Jaen, Tinta Roriz and Tinto Cão from the old vines of the Pessegueiro (Peach Tree) Vineyard. Aged 14 months in French oak barrels and bottled in July 2005. Medium + garnet color with a narrow pink rim and moderate legs. Medium intensity on the nose with developing aromas of brambly fruit, baked plum, kirsch, cedar and earth. The palate is dry, medium + acidity, medium ripe tannins which are well-integrated, medium alcohol (13.5% abv), medium + body, medium + flavor intensity of baked blackberries, dried cherry, earth, gaminess and toasty oak. Concentrated and powerful yet elegant with medium + length. A very good quality premium wine. Rich and powerful yet elegant and harmonious. There is ample acidity and tannin to balance the generous fruit which are starting to develop tertiary flavors and consequent complexity. The oak is subtle and well-integrated. The acidity is rather dominant although there is plenty of fruit to balance this over time. It's entering its drinking window now but should improve for 2 to 3 years and hold for 5+. This was on a closeout sale at K&L Wine Merchants Redwood City at $15 US retail which is a steal as the normal price is $30.

6/16/2011 - tvinoronquillo wrote:

A blend of 50% Macabeo and 50% Muscat de Frontignan fermented and produced in stainless steel tanks. Light greenish lemon color. Very perfumed aromatic nose of white flowers, lychee, and melon. The palate is dry, slightly spritzy upon opening, 11.5% abv, light bodied, medium + acidity, bright tropical fruit and citrus on the palate with a bit of mineral backbone. An easy drinking summer wine to have as an aperitif or with light dishes and perhaps soft goat cheeses. About $17 US retail.

6/15/2011 - tvinoronquillo wrote:

A blend of 90% Viura and 10% Malvasía de Rioja sourced from vineyards in Rioja Alta. Some of the grapes picked are late harvest which may help to explain the slight sweetness of the wine. Fermentation is done in stainless steel tanks with no oak aging. Light straw color. Medium intensity aromas of baked apples, cider, slightly oxidized notes and peaches. Off-dry, medium + body, medium acidity, 12.5% abv, the wine is reminiscent of demi-sec Vouvray though not as complex, yellow apple, wax, honeyed peaches and mineral on the palate. I think this wine may develope another 4-5 years due to the ample fruit and acid components. This is a white style of Rioja that has lost favor to the light crisp wines many bodegas produce today but I like these types of wines and hope they make a come back. About $12 US retail so a pretty good value.

5/5/2011 - tvinoronquillo wrote:

100% Sauvignon Blanc grown on Kimmeridgian limestone, gray flint silex, and silacaceous (sandy) clay soil. Farming is done sustainably. The wine is fermented with indigenous yeast in stainless steel tanks with no malo-lactic fermentation and only lightly filtered. Bright medium lemon-green color with very light legs. Clean nose, medium intensity, some what youthful aromas of lemon zest, fresh herbs and cut grass with a flinty minerality. Dry, pronounced acidity, medium + bodied, medium alcohol (13% abv), and medium + intensity of grapefruit, lemon/lime pith, and mouthwatering minerality on the medium + finish. A great Sauvignon Blanc true to the Pouilly-Fumé terroir. Drinking exceptionally well right now and should continue to do so for the next year or two. About $24 US retail.

5/4/2011 - tvinoronquillo wrote:

A blend of 80% Tempranillo, 15% Mazuelo and 5% Graciano and sourced from the Monte Real estate in Cenicero, Rioja Alta. Aged 24-30 months in American barrique and 36 months in bottle before release. Medium brick red color with pronounced fading near the rim and very long legs. Clean nose, medium + intensity, developing aromas of blood sausage, dried meats, stewed plums, dusty dried cherries, spicy red fruit, cinnamon, leather and strong tobacco. Dry, medium + acidity, medium + body, medium alcohol (13% abv), ripe medium + dry chewy tannins, medium + intensity of dried red fruit, forest floor, dried mushrooms, spice and black tea. A heady intense Gran Reserva Rioja with lots of structure, depth and power. Not quite traditional or new world, it kind of straddles both lines and is modern yet recognizable. Probably needs another 6-8 years to really enjoy but it is drinkable now with some fatty roast pork butt, grilled lamb or pot roast. About $35 US retail, it's well worth every buck.

5/4/2011 - tvinoronquillo wrote:

A blend of 80% Tempranillo, 15% Mazuelo and 5% Graciano sourced from vineyards in Cenicero, Sonsierra and Villalba de Rioja all located in Rioja Alta. Aged 24-30 months in American barrique with another year in bottle before release. Medium + ruby/garnet color with a faded rim and long legs. Clean nose, medium + intensity, developing aromas of stewed plum tomatoes, prunes, dried cherry and mushrooms, black olives and tea with a slight barnyard and leather component. Dry, medium acidity, medium bodied, medium alcohol (13.5% abv), ripe medium + well structured beefy tannins, medium + intensity of dried red fruit, plum compote, chalky minerals and earthy flavors on the medium + finish. A beautifully aromatic Rioja Reserva that just needs time to come together, lots of potential here but the tannins are still too rigid and the fruit needs to mellow a bit more. I'm guessing another 4-5 years in bottle and this wine will be incredible with many more years of drinkability after that. About $22 US retail makes this Reserva a very good value!

5/4/2011 - tvinoronquillo wrote:

A blend of 85% Tempranillo, 10% Garnacha and 5% Graciano and Mazuelo all sourced from Rioja Alta. Fermented in stainless steel tanks and aged 14 months in American barrique. Medium ruby core with a faded rim and medium legs. Clean nose, medium + intensity, developing aromas of dried cherry, cranberry, spice box, sweet tobacco and leather. Dry, medium + acidity, medium bodied, medium alcohol (13.5% abv), just slightly ripe tight medium tannins, medium intensity, more dried red spicy fruit, dried jerky and herbs, sweet spice and brown sugar notes on the medium finish. This is a classic crianza Rioja from a old traditional producer. Compelling aromatics, integrated oak and well balanced play between the acid, fruit and earthiness. At $16 US retail I consider this a great value and must buy if you like old school Rioja's.

5/4/2011 - tvinoronquillo wrote:

A blend of 50% Mazuelo known as Carignan in France and 50% Tempranillo all sourced from organically estate grown vineyards in Rioja Alta. Deep ruby purple core with light legs. Clean nose, medium intensity, youthful aromas of ripe black cherry, raspberries, rosemary and thyme and freshly ground black pepper. Dry, medium acidity, medium bodied, medium alcohol (13.5% abv), medium - ripe chewy tannins, medium intensity of dark ripe fruit, earthiness and sweet spice. Opened for the second day, as first yesterday the nose was very funky and earthy but much of that has blown off today. A good value organic Rioja wine which showcases alot of Mazuelo flavor. About $16 US retail.

5/4/2011 - tvinoronquillo wrote:

100% Tinto Fino or the local name for Tempranillo fermented in stainless steel tank and aged six months in French barrique. Deep ruby purple core with medium legs. Clean nose, medium + intensity, youthful aromas of ripe red fruit, touch of toasty oak, spice and new leather. Dry, medium acidity, medium alcohol (14% abv), medium bodied, medium + ripe grippy tannins, medium intensity, juicy spicy red fruit, cherry, ripe plums, minerals and slight bitter chocolate notes of the medium + finish. A very good entry level Ribera that shows a little bit more than just ripe fruit, its well balanced and lighter than most in its class. About $16 US retail.

5/4/2011 - tvinoronquillo wrote:

100% Garnacha from 30-40 year old vines with very low yields (2 tons per hectare) grown at 3,000 feet above sea level. Stainless steel fermented with no oak aging. Deep purple core with very light legs. Clean nose, medium intensity, youthful aromas of ripe red and black fruit, plums, cherries and raspberries. Dry, medium acidity, medium plush ripe tannins, medium + body, medium + alcohol (14.5% abv), medium + intensity, tons of ripe red berry and dark cherry fruit, cassis and a hint of anise and licorice. This is a pretty straight fruit forward Spanish red made for new world palates with new world packaging. Should be a guaranteed winner considering the price of about $10 US retail. A great wine for the masses but lacking some soul for me. That said its still heads and tails better than most mass produced wines made here in the US at the same price point.

4/30/2011 - tvinoronquillo wrote:

A blend of 40% Aragonez, 40% Trincadeira and 20% Alicante Bouschet aged 6 months in a combination of new American and French oak. Medium purple core, with medium legs. Clean nose, medium + intensity, youthful aromas of dark ripe fruit, plums, dusty black cherries, garigue, brown sugar and spice box. Dry, medium acidity, medium + alcohol (14.5% abv), dense ripe medium tannins, medium + body, medium + flavor intensity, dark ripe plums, licorice, earthy minerality and black berry with a medium finish. A very good new world style red from southern Portugal, lots of ripe lush fruit with enough nuance and earthiness to keep old world palates interested. About $18 US retail.

4/30/2011 - tvinoronquillo wrote:

A blend of Grenache Blanc, Bourboulenc, Clairette, and Rousanne. Heavily oxidized and over the hill.

4/30/2011 - tvinoronquillo wrote:

A blend of Tempranillo, Mazuelo and Graciano aged in American oak. Deep ruby/garnet color with medium legs. Clean nose, medium intensity, developing aromas of dried cherry, mushrooms, forest floor, dried meat and dried wild flowers. Dry, medium acidity, medium body, medium alcohol (13.5% abv), medium slightly under-ripe chalky tannins, medium intensity, of dried red fruit, earthy minerality, spice and a touch of brown sugar and sweet tobacco. A good traditional styled entry level crianza Rioja with balance and food friendly acidity. This is not a cocktail wine so it shows much better with food like my red marinara pasta and ground pork. About $12-14 US retail. A good value.

4/30/2011 - tvinoronquillo wrote:

100% Baga from Luis Pato's estate grown vineyards located in Bairrada, Portugal. Luis uses the wider regional designation Vinho Regional Beiras to protest against what he deems are lax wine making regulations in Bairrada. Stainless steel fermented the wines then aged in very large neutral oak cask for 4-6 months before bottling.

4/30/2011 - tvinoronquillo wrote:

A blend of 57% Zinfandel, 38% Tempranillo and 5% Tannat from sustainably grown vineyards. The Tempranillo and Tannat are from Silvaspoons vineyard in the Alta Mesa sub-region of Lodi and the Zinfandel is from Vino Con Brio's old vines Locust Tree vineyards planted in the early 1940's. Each varietal is vinified separately and aged between 20-22 months. A small amount of new American oak was used but the rest is a combination of 2-3 year old American and French oak cask. Bottled unfined and only lightly filtered.

4/30/2011 - tvinoronquillo wrote:

100% Zinfandel sourced from the Sierra Foothill's, Lodi and Central Coast AVA's. Fermented in stainless steel tanks and aged 15 months in 3-5 year old American and French oak barrels.

4/30/2011 - tvinoronquillo wrote:

A blend of 55% Xarel.lo, 25% Macabeo and 20% Parellada made in the método tradicional where the second fermentation is done in the bottle, the cava is then aged 12-18 months on its lees before disgorgement.

4/30/2011 - tvinoronquillo wrote:

A blend of 40% Aragonez, 30% Touriga Nacional and 30% Trincadeira. Medium purple color with medium legs. Clean nose, medium + intensity, youthful aromas of ripe dark fruit, plums, black cherry, spice, and licorice. Dry, medium acidity, medium bodied, medium alcohol (14% abv), chewy ripe medium tannins, medium intensity of black cherry, anise, cola, dusty ripe plums, and medium + finish. A good quality wine for the price, leans towards the fruit forward new world style typical of the Alentejo region. About $12 US retail.

4/30/2011 - tvinoronquillo wrote:

100% Mazuelo aged 6 months in oak cask.

4/29/2011 - tvinoronquillo wrote:

100% Marsanne from the estate grown fruit of Purisima Mountain Vineyard located in the Santa Ynez Valley. Fermented and aged in neutral oak cask. Bright medium + gold core with medium legs. Clean nose, medium intensity, fully developed aromas of dried peaches and honeysuckle, toasted almonds and marzipan. Dry, medium acidity, medium alcohol 13.8% abv, full bodied, medium + flavor intensity, rich honey stewed stone fruit, baked yellow apples, touch of cream, toasted nuts and mineral notes on the medium length finish. A good quality wine that has reached its peak and maybe is in decline. For drinking right now. About $20 US retail. 950 cases produced.

4/24/2011 - tvinoronquillo wrote:

100% Moscatel de Setúbal aged over 3 years in small oak cask. Burnt orange color with medium legs. Clean nose, medium + intensity with developing aromas of dried orange blossom, sultana raisins, and candied peach. Sweet, medium acidity, medium + body, medium flavor intensity of dried apricot, canned peaches, raisins, toffee and orange blossom tea. A good quality fortified dessert wine, great quality to price point. About $18 US retail.

4/19/2011 - tvinoronquillo wrote:

100% Sauvignon Blanc from 25-35 year old vines fermented in stainless steel tanks. The soil is a combination of clay, limestone and silica. Pale lemon color with very light legs. Clean nose, medium intensity, developing aromas of cut grass, gooseberry, garden herbs, cat pee and minerals. Dry, medium + acidity, medium body, 12.5% abv, medium + intensity, lemon, lime, more gooseberry and mineral notes with a back ground of green herbs. Very good quality Sancerre, typical of the regional style. About $18 retail for the 1/2 bottle.

4/19/2011 - tvinoronquillo wrote:

A blend of 95% Tempranillo and 5% Mazuelo from Rioja Alta, specifically the boroughs of Rodezno and Labastida. After fining, it was transferred to 3.5 years old American oak casks in June, 2002, where it remained for three years. During this ageing process, it was racked six times using the traditional barrel-to-barrel method. It was bottled in September, 2005. Medium + garnet color with medium legs. Clean nose, medium + intensity, developing aromas of dried cherry and cranberry, dried herbs such as tarragon and sage, soft menthol notes, sweet spice and hints of oak and toffee. Dry, medium + acidity, medium body, 13% abv, ripe soft fine-grained tannins, medium + flavor intensity of dried red fruit, balsamic notes, sweet tobacco, caramel, cedar and cinnamon with a dusty earthiness, medium + length. This is a textbook example of a traditional style Rioja from a classic vintage, refined, complex, not overly concentrated but beautifully aromatic with a strong sense of terroir, soft tannins and eminently food friendly. This is what I love about Rioja. About $30 US retail. A winner!

4/19/2011 - tvinoronquillo wrote:

100% Chenin Blanc

4/19/2011 - tvinoronquillo wrote:

100% Assyrtiko from 80 year old vines from Episkopi, Akrotiri, and Pyrgos with very low yields of 21 hl/ha. Fermentation and aging is done in stainless steel tanks

4/13/2011 - tvinoronquillo wrote:

90% Morellino a clone of Sangiovese and 10% Cabernet Sauvignon and Merlot from the Poggio La Mozza area of Scansano. Fermentation is done in cement tanks then the wine is aged for 12 months in French oak with about 20% new. Clear medium purple core with medium + legs. Clean nose, medium + intensity, developing aromas of cassis, blackcurrant, sweet spice, black berry pie and dried flowers. Dry, medium acidity, ripe fine grained medium tannins, 14.5% abv, medium body, medium + flavor intensity of black berry jam, spicy dark fruit, dried herbs, medium + length. A good quality premium red which is new world in style, a little too much fruit and alcohol for me, lacking earthiness and distinction. Very well made but missing something. About $38-$40 US retail.

4/11/2011 - tvinoronquillo wrote:

100% Melon de Bourgogne from 35 year old vines sustainably farmed and hand harvested. The estate owned vineyards are about 26 acres and the soil is made up of granite bedrock full of mica and quartz. The wine ages on its lees 6-7 months before bottling. The wine is not fined and just lightly filtered. Bright, pale lemon green core with no legs. Clean nose, medium - intensity, youthful aromas of fresh lemons and bread, with a salty sea air character. Dry, medium + acidity, 12% abv, full bodied, medium + flavor intensity of lemons, grapefruit, green apple and crushed stone minerality with medium + length. A very good classic example of Muscadet, well balanced with mouthwatering acidity and intense flavor profile while being full and rich. This will go with just about any seafood especially fresh shucked oysters. About $14 US retail.

3/23/2011 - tvinoronquillo wrote:

A blend of 40% Arinto, 30% Roupeiro and 30% Antão Vaz grown in a mix of volcanic and schistous soils in the Alentejo sub-region of Reguengos. Each varietal is vinified separately with 50% of the blend fermented and aged in in French oak cask and the rest in stainless steel tank. Bright, medium + lemon color with medium + legs. Clean, medium + intensity, developing aromas of lemon curd, bartlett pear, grilled pineapple, toast, vanilla and cream. Dry, medium + acidity, medium + alcohol (14.5% abv), medium + body, medium + flavor intensity of marzipan, honey pears, meyer lemon, baked apples, and a bit of lees on the medium + length. A good quality oaked white that is balanced due to the higher acidity which helps to keep the alcohol and fruit components in check. This will likely improve the next 2-3 years and can probably drink for another 3. Should be a good substitute to new world chardonnay drinkers who like the addition of oak. The bottle is around $20 US retail.

3/23/2011 - tvinoronquillo wrote:

100% Maria Gomes grown on sandy soil from 35 year old vines hand harvested and fermented in stainless steel tanks. Maria Gomes is also known as Fernão Pires in other parts of Portugal. Bright pale lemon green color. Clean nose, medium intensity, youthful aromas of honeysuckle, peach, apricot, honey and a slight saline character. Dry, medium acidity, medium - alcohol (12% abv), medium body, medium - flavor intensity of nectarine, ripe red apples, quince and fresh mineral core, medium length. Good quality white which is fairly aromatic though more mineral on the palate with a touch of brininess and well balanced. A good value at $12 US retail. Drink now or within 1 year of the vintage.

3/23/2011 - tvinoronquillo wrote:

Bright, medium - amber color with medium + legs. Clean nose, medium intensity, developing aromas of chamomile tea, quince, cooked apple, sweet spice, and stewed peaches. Dry, medium + acidity, high alcohol (14.7%), full bodied, medium + flavor intensity of spiced apple cider, honey, pear, lees, marzipan and lemon custard with medium + length. A very good quality wine, with concentration, complexity and well balanced even with the high alcohol I felt the acidity and intensity of the wine matched the alcohol levels well. Not quite ready to drink, 3-5 years to hold and drink for the next 5-6 years. Was $23 US retail at K&L Wine Merchants.

3/9/2011 - tvinoronquillo wrote:

A blend of 80% Viura and 20% Malvasia from a dry farmed estate owned vineyards in Rioja Alta. Hand harvested and fermented in temperature controlled stainless steel tanks. Bright pale lemon color. Clean nose, medium intensity, youthful aromas of fresh pears, yellow apples, almonds and marzipan. Dry, lively medium + acidity, medium - alcohol (12%), medium + body, medium intensity of stone fruit, green melon and stony minerality with a fleshy medium length finish. A good quality white Rioja made in a modern style. Balanced with a bit of richness from the Malvasia but still some great food friendly acidity. A bottle will set you back $10, US retail, not bad considering all that's included. Drink now or the 1-2 years.

3/9/2011 - tvinoronquillo wrote:

100% Tempranillo from a dry farmed estate in Rioja Alta. The fruit is hand harvested and de-stemmed, in whole bunches, undergoing a 2 day cold carbonic maceration ala "Beaujolais Español" followed by a secondary fermentation all in temperature controlled stainless steel tanks. No oak aging and bottled only minimally filtered. Clear, medium - purple core with light fading towards the rim and long thin legs. Clean nose, medium + intensity, youthful aromas of wild strawberry, black raspberry, black cherry, and cassis with a hint of spice. Dry, medium acidity, low ripe grippy tannins, light bodied, medium flavor intensity of bright juicy red and black fruits and a touch of licorice. Good quality unoaked Rioja which showcases freshness, purity of fruit and mouthwatering acidy. A good choice for everyday drinking at around $11 US retail.

3/9/2011 - tvinoronquillo wrote:

A blend of 60% Alvarinho and 40% Trajadura fermented in stainless steel tanks. Bright medium - lemon green core with just a tiny bit of petillance. Clean nose, medium intensity, youthful aromas of jasmine flowers, fresh peach and nectarine and steely minerality. Dry, medium + acidity, low alcohol (11.5%), medium body, medium + flavor intensity of grapefruit, ripe stone fruit, citrus and wet stone like minerality with a medium length slightly effervescent finish. Overall a good quality Vinho Verde which is a little richer and drier no doubt do to the predominance of Alvarinho. Very balanced even though the acidity was high the purity and intensity of the fruit matched it well. About $10 US retail makes this a steal of a deal for me.

3/7/2011 - tvinoronquillo wrote:

Clear medium - purple core fading to ruby with medium - legs. Clean nose, medium intensity, developing aromas of blackcurrant, blackcurrant leaf, stewed plums, and forest floor. Dry, medium + acidity, medium - stalky fine-grained tannins, low alcohol, medium - body, medium flavor intensity of, stewed tomato, wet tobacco leaf, blackcurrant, black olives and savory notes. An acceptable quality wine lacking in concentration and fruit, the acidity was a bit high without anything else to really balance out the wine. A simple red for food, nothing to get excited about. Probably won't improve drink now or next 1-2 years. About $8 US retail.

3/7/2011 - tvinoronquillo wrote:

100% Arinto fermented in temperature controlled stainless steel tanks. Bright medium lemon core fading to a watery rim and medium legs. Clean nose, medium intensity, developing aromas of dried lemon peel, cooked pineapple, hints of peach and steely minerality. Dry, medium + acidity, medium - alcohol, medium + body, medium + intensity of grapefruit, meyer lemons, apricot and passion fruit with bright underlying minerality. The quality is good and the wine is still surprisingly fresh with a bit of bottle age. If you like dry Riesling and Gruner Veltliner, unoaked Portuguese Arinto should be right up your wheelhouse. Aprox. $12 US retail. Should drink well for another 1-2 years.

3/4/2011 - tvinoronquillo wrote:

Jean-Claude Mouton and his family works about 2.2 hectares of Condrieu Viognier as well as some Côte-Rôtie. This white comes from his south-south-west facing Côte Bonnette vineyard located in the northern part of the Condrieu close to the border of Côte-Rôtie. The soil is largely decomposed granite. The wine is vinified in 50% stainless steel vats and 50% in 2-3 year old cask, with lees stirring and normally bottled in June.

3/4/2011 - tvinoronquillo wrote:

Jean-Claude Mouton own less than 2 hectares of vines in the southern most vineyards (Coteaux de Semons and Corps de Loup) of the Côte-Rôtie right on the border of Condrieu though he uses very little if any Viognier in his red wine. The soil is made up of loose granite. The grapes are almost always completely destalked and fermentation last about 3 weeks in stainless steel tanks with manual pigeage and pumping-over. The wine is then aged over 18 months in 225-228 liter cask, 50% of them are new and the others are 2-3 years old.

3/3/2011 - tvinoronquillo wrote:

A blend of Touriga Franca and Touriga Nacional from the 70 hectare Quinta da Fronteira estate located in the Upper Douro Valley. The wine is fermented in temperature controlled stainless steel tanks and aged 18 months in new French oak barrels. Bright deep purple core with a blue rim and long thick legs. Clean nose, medium + intensity, developing aromas of baked blueberry, black berry, black cherry, plum jam, sweet tobacco, baking spice and cocoa powder. Dry, medium acidity, medium + ripe dense tannins, medium alcohol, medium + flavor intensity, medium + length, with flavors of ripe jammy black fruit, vanilla, sweet spice, dark chocolate and kirsch. This is a very good premium quality Douro red that is still pretty young. Dense layered and fruit forward though balanced and not overly concentrated, very much like a young vintage port without all the sweetness . Needs another 4-5 years to really come together but all indications seem very promising. Aprox. $45 US retail if you can find it.

3/3/2011 - tvinoronquillo wrote:

A blend of 50% Touriga Nacional, 30% Touriga Franca and 20% Tinta Roriz from the 70 hectare Quinta da Fronteira estate located in the Upper Douro Valley. The wine is fermented in temperature controlled stainless steel tanks and aged 12 months in French oak barrels. Clear medium + purple core, slightly ruby towards the rim with long thin watery legs. Clean nose, medium intensity, developing aromas of dried violets, blueberry jam, toasty oak, sweet spice, dried herbs and earthy minerals. Dry, medium acidity, medium ripe well integrated tannins, medium alcohol, medium body, medium intensity of spicy jammy red and black fruit, cherry tarts and dusty earthy dried herbs. The length is medium + Overall a good quality red with just the right balance of earthiness and fruit which feels harmonious and elegant all at a great QPR. Drinking well now, though will probably not improve. Drink the next 2-3 years. About $10-12 US retail.