I used to be the kind of wine drinker that would absolutely shy away from Riesling. That is until I met a new sommelier-friend who showed me that many Americans have a misconception about what Riesling really is, what it tastes like, and how versatile it can be—especially when it comes to German Riesling. Since that time I’ve been more open minded, tasting Rieslings from both abroad and at home and have been impressed what our New World winemakers have to offer. What I love about this expression of Riesling is that it tastes, for lack of a better expression, naked. As if I’m really tasting, not just the grape, but the vineyard—the dirt, the surrounding fields, the river that runs through it all. There are wines that you drink and then there are wines you experience. Experience Kobza Wines 2016 Wirz Vineyard Dry Riesling with me…
Tag: wine
Kobza Wines 2016 Wirz Vineyard Mourtaou Rosé
There’s a running theme when you drink Kobza Wines. Ryan Kobza, winemaker of his eponymous private label crafts wines that are not just elegantly restrained, speaking of vintage and vineyard, he makes wines that are just down right gluggable.
Open a bottle of anyone of his wines and you’ll find yourself looking at an empty bottle in no time asking, “Where’s the wine?” But I encourage you not to, actually, glugg this, or any, of his wines. I urge you, instead, to sip and savor. Because wines like this don’t come around too often. Enjoy.
Kendric Vineyards 2016 Pinot Noir
I was so glad when a friend gifted me this wine. Mostly because I’ve previously reviewed this little-known winemaker and think he’s one of northern California wine country’s best kept secrets. Managing his own 8.5 acre vineyard site in Marin County, winemaker Stewart Johnson can now proudly claim the Petaluma Gap AVA on his bottles, since it became California’s newest AVA about 6 months ago. All of that put together, I was eager to “catch up” with Stew via his wine…
Jamieson Ranch Vineyards 2016 Reata Chardonnay
There are so many expressions of Chardonnay. And while I’ve known that in theory for quite some time, it seems to me that lately—within the last two years even—winemakers are taking advantage of what that really means. Any where from round and doughy to crisp to fruit forward, and the whole spectrum that spreads between. Get a good Chardonnay from a reputable winemaker, and he or she will only use the techniques that will showcase the vineyard and vintage. That is the direction Chardonnay is going: while its tastes and textures are still nearly 100% reliant on the winemaker, winemakers seem to be working with the grape, instead of just completely…working the grape.
Duckhorn 2017 Sauvignon Blanc
Duckhorn Sauvignon Blanc is a classic, am I right? And when you’re craving it, there’s just nothing else like it. Distinct in both flavor profile and texture due to the use of both the blanc and musqué clones, the winemaking team also utilizes just a small percentage of oak in their aging program to help lift the flavor and mouthfeel.