Contributed by: Joe Roberts
Wine experts love Spain's Rioja in part because the region's producers try to take the guesswork out of answering the question "when should I drink this?" Generally, Rioja wines are aged in wood and bottle until the producer feels that the wine is ready to drink. Despite the logistics and inventory costs involved, every once in a while Rioja surprises with an absolute bargain stunner of a red, such as with the Carlos Serres Gran Reserva. It's fresh and fruity, spicy (think dried herbs and cedar), and - despite the extended wood aging - doesn't lack for acidic structure.
Contributed by: Joe Roberts
Somewhat ironically, Chateauneuf-du-Pape has become the black sheep of the Southern Rhone crus, given its enormous critical success in the last two decades, primarily because this has driven prices into the stratosphere. If you're looking for tasty, accessible, and competent CdP that won't break the bank, consider Brotte's Domaine Barville. This producer has the benefit of Brotte's marketing power behind it, and the luxury of being able to blend fruit from 35+ year old vines grown on both stony and limestone soils. The result is an earthy, dark-fruited blend that is powerfully ripe while also retaining structure and poise.
Contributed by: Joe Roberts
Moscato has a reputation for being overly-affable, but that doesn't mean that it cannot also be a bit serious (and potentially age-worthy). Azienda Agricola Terrabianca's Vignot is one such serious take on the friendly Moscato grape and Asti's strict production methods of it. 55 year old vines produce the grapes that are used for this wine, and their full southern exposure means ample ripeness. This is a Moscato with great freshness, but a richer profile than you might expect, along with apricot flavors, floral and herbal aromas, and a delicious mouthfeel. As these wines age, they take on notes of white fig, toast, dried citrus peel, candied sage, and dill - in other words, there is serious winemaking going on here.
Contributed by: Joe Roberts
It is a find like the Pewsey Vale Dry Riesling from Eden Valley in Australia that make wine reviewing so fun. Delicious in its grapefruit and lime flavors, this is a Riesling that is deceptively complex. Its drinkable profile is enhanced by aromas of rosemary, pepper and exotic tropical fruits. What's most surprising, however, is that you can enjoy this single-site, single-vineyard little wonder for such a reasonable price.
Contributed by: Joe Roberts
Aaron Piotter, winemaker at Bear Flag, has pretty much nailed the California Zinfandel profile. Blending fruit from vineyards in the Sonoma and Dry Creek Valleys, he has put together a thoroughly "California" style Zinfandel - jammy, with blueberry compote and ample spice notes - that is at once both bold and composed, rich without being burly or overbearing.
Contributed by: Joe Roberts
The Australian island state of Tasmania is probably more famous for carnivorous marsupials than for sparkling wine, but thanks to producers such as Jansz, that situation is likely to change. The island's cool climate viticulture is a good match for sparkling wine production, as their Cuvee Rose shows. Made via secondary bottle fermentation, it boasts fine, delicous notes of red berry, rose petal, and toast.
Contributed by: Joe Roberts
Unless you're a native of Winters, CA, you have likely not considered Yolo County a bastion of fine wine production. But it happens to be the home of Berryessa Gap, which employs nearly two-decade veteran cellar-master Santos Del Torro, and young winemaker Nicole Salengo. Together, they are producing wines that combine the ripeness of California fruit with more nuanced, European-inspired touches. Such is the case with their Sauvignon Blanc, which is undeniably tropical, but possesses herbaceous, chalk, and lemon grass notes more commonly found in cooler-climate regions, and all wrapped in a package of relatively low alcohol and relatively high likeability.
Contributed by: Joe Roberts
Sometimes, our priorities as wine lovers intersect in interesting - and delicious - ways. California producer Bonterra is known as an organic farming pioneer, employing environmentally sound practices while also crafting widely available, budget-minded, tasty wines. Bonterra's dry rose is refreshing, full of watermelon and exotic fruit aromas and flavors, and would be hard to beat with Springtime picnic fare.
Contributed by: Joe Roberts
There's a reason that Segura Viudas' Brut Reserva Cava is a perennial entry on just about ever major wine magazine's Best Buy list; this Penedès label has, simply put, nailed the Cava formula. Their high production numbers allow for low prices, but they don't skimp on quality - this is a dry sparkler with nice refinement to go along with its citrus nose, tropical fruit flavors, and white flower aromas. All the more stunning is that it takes a full two years to produce a bottle of this Cava, from "grape to glass."
Contributed by: Joe Roberts
Chapoutier's Bila-Haut label is well known for providing over-achieving wines, but their L'Esquerda Syrah/grenache blend from Côtes de Roussillon takes the concept to another level entirely. They have worked wonders with the fruit from their granitic soils, crafting a red that is bold in its plum fruit flavors, expressive in its sense of violets, cedar, and lavender, and boasting a long, licorice finish. This is an impressive wine that likely should cost twice its price, and in its better vintages should reward the patient as it develops nicely in the bottle over four to five years.
