Off the Beaten Path: High Value Old School Wine

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Picture Credit: Chris Yarzab/FlickrChris Yarzab/Flickr

When I look for high quality wines under $25, I find it hard to beat imported wine. The usual suspects that come to my mind include Cotes du Rhone, Rioja, Piedmont and Kamptal. Each of these offer many great options in that price range, whereas, while one can find great wines under $25 from nearly anywhere in the world, the wealth of options tend to be more limited elsewhere.

However, I’ve received a few samples of what I found to be high value wines that come from slightly off those beaten paths I mentioned above, yet still in the Old Word style, despite a set of them coming from New Zealand. So, I decided to wait until I had tried them all to run a piece on value old school wines from off the beaten path. Below are the reviews, and if you’re so inclined, each is hyperlinked to their wine-searcher.com page.

Of all of these, the two clear standouts include the 2012 Bodegas Godelia Mencia, which gives any wine in the world a possibly winning challenge for best value, and the 2013 Domaine Ostertag Pinot Gris Barriques, which just crushes the texture category. What’s more, finding wines that are six and five years, respectively, post-vintage at these prices is insane. They’ve clearly benefited from the aging, and frankly a gift that the wineries are offering them at these prices. If I were recommending a white and red for a big event like a wedding, I’d happily suggest these two as both are not only stellar values, but suggest wide adaptability in food pairing and seemingly universal appeal.

Bierzo, Spain:

2015 Bodegas Godelia Bierzo Blanco – Quite the aromatic nose, it offers high toned yellow and green citrus, honeysuckle and peach pit. The body is medium in weight, with a lushness entering early and a more streaky acidic finish coming out towards the end. There’s a undercurrent of bitter greens to go with Meyer lemon, stony minerality, white peach and vanilla. It’s a pretty easy drinking, easy enjoying wine. 88 points. Value: B

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2012 Bodegas Godelia Bierzo – Made from the Mencia grape. It begins to blossom from the first pour, but it does benefit from decanting. The nose is a cornucopia of berry aromas, featuring crushed blackberry, raspberry, dark cherry and brambleberry. The bouquet also offers hints of sweet tobacco, pastel Spring flowers and black pepper. It strikes a medium weight on the palate, and despite some age still offers thorough fine grained tannin to go along with juicy acidity. There is a similar berry flavors that is augmented by strong orange juice and black plum, darker tobacco, moist soil, slight mushroom and strong cocoa. This is a compelling, strong wine and that is drinking beautifully. The value is off the charts. 92 points. Value: A+

Wairau Valley, New Zealand:

2016 Wairau River Sauvignon Blanc – Classic modern sauvignon blanc nose: racy minerality, lemon-lime, cantaloupe, white smoke, white pepper and just a hint of mint. The body strikes a crisp and lean profile, with nice acid and some grit offering some texture. Flavors touch on bitter lemon, apricot, white peach, buttered white bread toast and gravel. 87 points. Value: C-

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2015 Wairau River Pinot Gris – The nose, moderate in strength, is stoney and mineral-driven with slate, smoky flint, under ripe white peach, sour lemon, parsley and marzipan. The body has nice weight and balances creaminess and acid with skill. It brings Meyer lemon, white pepper, apricot, lime zest, salty minerals and just a bit of honeysuckle. A nice, serviceable, lean and crisp pinot gris. 89 points. Value: B+

2015 Wairau River Pinot Noir – No mistaking this as anything other than a Marlborough pinot. The nose is very high toned with red plum, bitter cherry, orange rind and fungal underbrush. The palate is fairly slight but the flavors are deep enough. There’s slightly sour cherry, cherry pit, huckleberry, orange rind, dandelion green and a bit of rose. A nice, easy drinking pinot that is very food friendly with its bright acidity and slightly grippy texture. 88 points. Value: B+

Alsace, France:

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NV Domaine Allimant-Laugner Crémant d’Alsace Rosé – Fairly delicate bubbles for a cremant, it pours a very pale pink. The nose is clean, crisp and reticent. Bit of lees on the nose along with crushed raspberry, white pepper, dandelion greens and fresh Spring flowers. The palate is medium bodied with crisp and slightly bitter acid that harmonizes well with the slightly sweet fruit. Raspberry, huckleberry, cranberry and strawberry. There are hints of lavender and rose as well as a nice streak of limestone minerality. Overall a fun bubbler that is sure to be a crowd pleaser no matter the room. 89 points. Value A

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2013 Trimbach Gewurztraminer – An extremely aromatic wine, the tropics burst out of the glass: pineapple, mango, papaya, starfruit and guava. Vanilla custard, white florals and some slate. The body is medium in stature, the acid is lean but crisp and balances the modest residual sugar. Clean minerality forms the core of the straightforward profile, which is filled out with tart pineapple juice, bitter apples, bitter greens and white pepper. It starts out sweet and finishes bitter, though the variance isn’t entirely resolved. A fine and perfectly pleasant simple table gewurztraminer. 87 points. Value: C-

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2014 Louis Sipp Pinot Blanc Nature S – Pretty quiet nose, offering white peach, Granny Smith apple, lime zest, white flowers and loads of slate. The palate is very fresh with juicy acidity, offering Granny Smith apple, starfruit, grapefruit, sweet Meyer lemon, slate, white pepper and dill. Overall a very pleasant, enjoyable wine with an interesting, if not relatively simple, profile. 89 points. Value: B+

2013 Paul & Phillippe Zinck Riesling – No fooling anyone with the nose, this is all riesling. It kicks tennis ball can gas, straw, cut grass, pineapple, sweet lemon and honeysuckle. The body is medium and the acid very, very bright and sharp. There’s plenty of heft to the structure. It boasts flavors of Meyer lemon, white pepper, Evergreen, dandelion, peach and apricot. Overall a really nice, bright riesling with a sneaky personality – the more you engage it, the more it gives you. 89 points. Value: B+

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2013 Domaine Ostertag Pinot Gris Barriques – This has plenty of life ahead of it, it’s just coming into its own. Driven by minerality, the nose offers flinty crushed gravel, chalk, lemon zest, smokey white pepper and dandelion. The palate is full bodied with a lushness that belies the lean nose, though there’s a just a bit of chalky texture that adds depth. The texture takes center stage, and that’s a good thing. The juicy acid is nicely integrated and cuts any mount of residual sugar that might otherwise show it’s sweet face. The flavors boast big guava, mango, pineapple, Meyer lemon, creamy Granny Smith apple and honeysuckle. A very fun wine, this has the stuffing to evolve for a few additional years into a serious wine. It already has an immense friendliness with food. 91 points. Value: A-

The Wines of CVNE

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Rioja is not one of the easier wine regions to master, but it is well worth the effort if one takes time to explore it diligently. I’ve put attention towards Rioja on-and-off for years and have found it both frustrating and rewarding because of the evolution of the region. For centuries, Rioja was aged in American oak and coaxed into wine through long aging and very careful vinification. The approach produces significant complexity that centers around a core of Earth, leather, tobacco, cherries, oak, bright acidity and dense tannin., and creates a wine that benefits from decades of aging. While some producers still follow this method, the traditional approach is becoming rarer as many producers have reacted to the global phenomenon of the more approachable fruit-forward and ripe profile and changed how they make wine. This new style, dubbed “modern Rioja,” is treated differently in the vineyard and winery, and then aged in mellower and sweater French and Hungarian oak barrels, producing a softer, more round and fruity wine that requires significantly less aging to be approachable and rarely offers much of the Earthy characteristic famous to Rioja.

I’ve found myself roundly disappointed with modern Rioja. To be blunt, why go to Rioja for a style of wine that’s available from anywhere in the world? Traditional Rioja, now, that’s something unique to the region. If we want to drink Rioja, presumably it’s because we want its unique characteristics, so this modern thing seems disingenuous to me given Rioja’s centuries of winemaking history that focused, proudly, on the traditional profile until very recently. Though tempranillo remains the core ingredient of both styles, the whims of the vineyard manager and winemaker can churn out vastly different wines and, for consumers like me who prefer the traditional style, that means fewer options.

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CVNE HQ (Credit: Social Vignerons)

The differences between traditional and modern Rioja are not, however, binary; there is a range. I’ve had some very good Riojas that fall somewhere between the ends of the continuum. Though Rioja wineries typically don’t self-identify as traditional or modern, I’ve long identified CVNE (or CUNE) in that category of “tweeners” – wines bearing characteristics of both, and have enjoyed their wines. I was recently sent half a case of these wines to sample, and roped some fellow Rioja lovers into tasting them with me. The box included three wines from their CUNE line and three from the Viña Real line so that I could get a sense for what is the majority production of the CVNE portfolio. l’ve identified four important differences regarding the CUNE and Viña Real wines to cover before going into the reviews.

First, let’s tackled the name. CVNE..CUNE…what? For those uninitiated, CVNE produces CUNE wines, and the reason for the difference in spelling isn’t immediately apparent. This is the first question I asked when I had a chance to send questions off to the winery to provide some context for this review. I’m positive they’re tired of answering the question, but I didn’t know it, and why not take the opportunity when you’re speaking to the winery itself to get the real answer? The explanation is funny: though both are pronounced “coo-nay,” CVNE is an acronym that stands for Compañía Vinicola del Norte de España (The Northern Spanish Wine Company), which was established in 1879. The first wines were supposed to be labeled with the initials, but a clerical error turned the “v” into a “u” and since the first wines produced then were those with lesser aging, the name CUNE has been used henceforth for their line of wines meant for early consumption.

Rioja Alta

Rioja Alta (Credit: Wine Folly)

Now that the difference has been explained, let’s go right into the second difference. If CUNE wines are for immediate enjoyment, what’s the deal with CVNE’s Viña Real line, the latter of which aren’t sold at much different prices? After all, there are crianza, reserva and gran reserva bottlings for each. It might be what you imagine: quality and approach. Cune’s grapes come from the Rioja Alta, are vinified in stainless steel, aged in American oak and are made in a fashion meant for early consumption. Viña Real is sourced from the more desirable Rioja Alavesa, and made stylistically to benefit from aging. Viña Real consumers are rewarded by giving these bottles 5+ years of aging (I tend to prefer this style of Rioja with 10+ years on it).

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CVNE’s Rioja Alavesa vineyards and Viña Real winery (Credit: CVNE)

Third: crianza v. reserva. v. gran reserva. These are government regulated categories that come down to aging: wines aged 1 year in barrel and 1 year in bottle prior to release cab be labeled “crianza,” wines aged 1 year in barrel and two years in bottle qualify as “reserva” while those aged 2 years in barrel and 3 years in bottle are “gran reserva.”

And finally, what is the difference between 2017 CVNE and 1879 CVNE? Given the opportunity, I had to ask: “If someone from 1879 tasted the current releases blind, would they recognize them as CVNE? Would they even recognize them as wines from Rioja? Describe the evolution of the region and the winery.” I loved the thorough response, which I’m going to post nearly verbatim (with some grammatical editing for clarity) and in its entirety :

“Wow hard to respond. First, I think someone from 140 years ago, if they saw the vinification they would go crazy: stainless steel tanks?(!). Concrete tanks ?(!). However, as they moved into the winery they would find comfort – oak barrel aging, bottle aging, stone cellars – the same now as then.

“Regarding the style of wines, the grapes are the same, though they probably didn’t use as strong quality controls in 1879 to put together the blends. It was probably more random. Also, until the 1970s, the vineyards were planted 40% tempranillo, 40% garnacha and 20% the rest. However, starting in the 1970s tempranillo became the favored grape and vineyard plantings started changing. Now, it’s 70% tempranillo, 11% garnacha and 7% viura [these are the main varietals planted].

“Barrel aging has also changed, though CVNE has always used American oak. In our case up to the 1970s, 1980s, wines were aged closer to 6 years. Now, it’s reduced to 2 or 3 years. This puts the wines into the market earlier, and it’s probably that the first years of the wines taste significantly different now than before. 140 years ago they were much oakier upon release than they are today. However, as time goes on they evolve to become very similar.

“As a conclusion, a person familiar with CVNE in 1879 would recognize our wines today as Rioja, and they would recognize that the grapes and soils have not changed because the terroir was and remains the essence of our wines.”

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Wine aging at CVNE (Credit: Winederlusting)

On to the wines. Traditional and tweener Rioja offer very food-friendly acid and balance, and we enjoyed these over a long dinner featuring classic Spanish dishes and flavors. Like many Rioja, CVNE’s wines represent great values and, especially with the Viña Real wines, great upside for the patient collector.

2014 CUNE Crianza – Though initially musty on the nose, time reveals a very ruby, ripe nose of cherries, huckleberries and general Earthiness. The body is medium in stature with precisely balanced acid. The strawberries, cherries and salmon berries are sweet, while smoke and fresh leather feature on the mid palate. The finish is a bit short, but overall it’s a very pleasant wine whose best feature is its seamless balance. 87 points. Value: B+

2013 Viña Real Crianza – The nose is deeper than the CUNE Crianza and dominated by oak at this early stage, offering toast, must, cocoa, cherries, moist Earth and Evergreen. The body features slightly grippy tannins and bright acid that comes through as slightly bitter orange peel and parsley notes. The slightly tart strawberries and cranberries are very bright, and supported by tanned leather. This has good depth and complexity and more regional typicity than the CUNE. It will begin to really emerge in two or three years. 89 points at the moment. Value: A

2013 CUNE Reserva – The nose boasts lovely huckleberries, crushed blackberries, cherries, hickory smoke and some hedonistic leather. It’s fuller bodied than either Crianza with bright, deep acidity. Though well-balanced, full integration of tannin, acid and alcohol will require some time. The fruits are strawberries and cherries, it offers black pepper, reserved leather and orange zest, the latter of which lifts the mid palate. It’s quite enjoyable now and drinking surprisingly well for its young age, I think this one ideally gets at least 3-5 years of cellaring. 90 points right now. Value: B

2013 Viña Real Reserva – Very deep aromas of toast and wet underbrush centered around concentrated brambleberry and blackberry. The body indicates just how young this wine is. Medium-plus in stature, the tannins are thick grained and very layered. The typicity is readily apparent here: tanned leather, bitter espresso, tart cherries, dried parsley and cumin. This one is quite nice, but with another 5-7 years of aging it will really reward, though it has the stuffing to improve over 10+ years. 92 points, but higher in the future. Value: B+

2011 CUNE Gran Reserva – Secondary aromas come through on the nose. There is coconut, smoke, blueberry and strawberries, though there is also clearly more awaiting their birth. The body is gorgeous in texture, ripe and round, though the harmonious acid and tannin are very much present. The balance of this wine is expert. The flavors include plum, strawberry, coconut, leather, tobacco leaf and Blood Orange juice. Very appealing now, with 5-10 years it’s going to be spectacular. 92 points with room for improvement. Value: B+

2010 Viña Real Gran Reserva – Dark, brooding and lush nose of crushed black and blue fruit, with big sea mist, hickory smoke, tanned tobacco and a nice spearmint kick. The full body offers dense tannins and bright acid. There are big hits of saline, leather and tobacco that lead delivery of red plum, huckleberry, strawberry, salmon berry and raspberry. When the finish rolls around, it’s bitter greens and salmon jerky. Very, very layered wine that evolves in the glass by the hour, it deserves 10-plus years of aging. 94 points with a ton of upside. Value: A

RINGER ALERT Our host for the dinner opened a bottle of 2010 Imperial Reserva from his cellar. Imperial is CVNE’s finest wine, situated above Viña Real in the portfolio. Undeterred by the infanticide being committed, I plunged into this wonderful wine. The nose is mostly savory at the moment with florals, smoke and red berries. The body was lush and well-integrated, and the layers went on seemingly indefinitely. Flavors delivered included Acai, sweet strawberry, sweet tobacco, pomegranate, Balsamic reduction and seaweed. This really deserves another ten years of aging, minimum, and will improve for at least another twenty.

I thoroughly enjoyed this study of the two lines of CVNE, which I recommend for the Rioja neophyte and well-studied alike because typicity, if slightly reserved, isn’t lost. Further, the values on each of these are good, and great for some, especially when cellar-worthiness is considered. If it’s time in your life for a Rioja exploration, you would do well to grab these six bottles from CUNE and Viña Real, a group of friends and some northern Spanish food. Arriba, abajo, el centro y pa dentro!

Two Great Wines from the Famous Land of Tomatoes

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So it turns out wine from the heel of Italy is pretty good. Specifically, San Marzano wine. I’ll admit to knowing next to nothing about wine from this part of Italy, this part being Puglia. When I hear Puglia, my mind goes back to Mario Batali’s old (and best) Food Network show, Molto Mario. My first culinary love was Italian food, and in my formidable teenage years I learned through the show the concept of what I can call “regionality,” which effectively means that how and what people cook varies by where it’s done. If this sounds a bit like terroir, that’s not far off, although it encompasses a bit more: in addition to how differences in land and climate affect the taste of the ingredients, it also includes methodology traditions, ingredient combinations, religious influences, past conqueror(s) influence, and more. One could make a case that terroir can encompass all of this as well, but I think that goes beyond the spirit of terroir’s focus on non-human elements.

Regardless, when I think of Pulgia and San Marzano, I think about food and the latter’s renowned tomatoes (though don’t let the grocery store packaging fool you). Until now, until these Talo wines. I tasted them over two nights, and had a neighbor over to try them on the second. Not a wino, he asked me to tell him about the wines and I found myself going down the rabbit hole of trying to explain the terroir of certain wines from Southern Italy and Greece, which I flippantly referred to as “Med wines,” a terrible term that doesn’t actually exist outside this world of one because it also applies to wines from, say, Israel, that offer little in similarity. In my mind, Med wines are driven by a peppery spice and loam-driven minerality that I can pick out of any assembly of wines from around the globe. Not having tasted San Marzano wine before, I could’ve called Med wine in a blind tasting but in a million years would never have placed them in the land of the world’s most famous tomatoes.

And what a pleasant surprise, because these are uniquely expressive and approachable wines that bring that “Med wine” edge that I’ve always loved and have never spent enough time getting to know. I’ll be reviewing a trio of whites from Greece in an upcoming post, and these two wines have made me a little more excited to do that. I had a lot of fun with these, reviewing them separately and then going back and forth identifying differences and themes.

On quality and approachability, they are comparable. Both benefit from an hour or so of decanting. Their textures suggest the same warm, dry climate, and they both deliver that peppery-loam energy I noted earlier. Beyond that, we’re talking about distinctly different wines that can still be thoroughly enjoyed by anyone liking either. That is to say, if you get to try one and like it, definitely seek out the other. Or better yet, just get both and drink them together.

The 2015 San Marzano Talo Malvasia Nera, made from the Malvasia grape, is the more fruit forward of the two. It’s dark, brutish nose bursts with bruised cherries, crushed blackberries, blood orange, tar, violet and crushed rocks. The palate is full bodied with saturated grainy tannin that never seem to settle in one place. The juicy, bright acidity keeps the wine from developing a cloying sensation, which is an important counter balance to the sweet fruit that comes in waves of boysenberry, strawberry, blueberry, Acai and bewildering big dose of grapefruit that I could never get over, or stop appreciating. There are streaks of loam, saline and sweet tobacco leaf as well. Overall, it’s a brilliantly unusual package of aromas, flavors and textures. I’m giving it 89 points with a value rating of A.

The 2015 San Marzano Talo Negroamaro, made from the Negroamaro grape which I’m not sure I’ve had previously, is also a real treat and my preference of the two if I’m forced to pick. The fruit is a bit more reserved than the Malvasia Nera, which allows more savoriness to come through. The nose is all about minerality and Earthiness, offering seasoned leather, tar, wet Earth, granite, Evergreen, saline and sour cherry. On the palate, it’s full bodied with lush, juicy acidity that really carries the flavors and round, fine grained tannin that keep things well-framed. The flavors strike an almost-elegant tone. The fruit is sweeter on the palate than the nose, boasting cherry concentrate and huge hits of black and red currants. Dusty mocha, loam, graphite and bright, sweet orange juice come through as well. I suspect this one might improve with a year of aging, but decant it for an hour and it won’t matter. This one deserves 90 points and an A value rating.

Since we’re less than a week out from Thanksgiving, I’ll answer the question: yes, these would work well for your feast. They also work well on their own, and I can imagine them pairing nicely with a big range of foods, even including heartier seafood. At roughly $15 each, they are some of the more interesting and unusual wines you’ll find in that price range. I’ll put it succinctly: there’s good reason to find and try these wines.

Gateway Duero: Abadia Retuerta Seleccion Especial

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Abadia Retuerta (Picture credit: ledomaine.es)

We like a good weeknight wine at Good Vitis. Something thirst-quenching, something fun, something that brings grace after a long, hard day. We also like a versatile food wine. Something with enough complexity to pair with a variety of food, something a bit acidic and juicy, something fun. A little bit of weight, real physical substance.

The wine at hand makes a compelling case for an elevated weeknight wine, a complex food wine, and, I think a good Thanksgiving wine. And, at ~$25, it’s well priced as a gateway to a prestigious wine region. The Abadia Retuerta Seleccion Especial from Spain’s Sardon de Duero region, which is part of the Duero valley located just west of the more well-known Ribera del Duero, provides more than a hint of the Duero profile and plenty of intrigue.

The Selectcon Especial is essentially Abadia’s field blend sourced from across the estate’s more than 500 acres and 54 unique plots that begin at the Douro river and cascade up the valley to altitudes as high as 2,800 feet. With such a variety of soil types, slopes and elevations from which to source fruit, Abadia is able to put together a blend each year that represents the best of what the winery believes it has to offer.

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The 2013, which I tasted, is three-quarters tempranillo, and is filled out with 15% cabernet sauvignon and 10% syrah. I sampled it over the course of several hours to see how it evolved, and enjoyed it at every stage. Upon initial uncorking, it was a big wine that showed mostly saline, fruit and tobacco. As it took on air, relaxed, and released itself, it developed a wider variety of flavors and aromas, showing a strong note of tomato that I found quite enjoyable. Not especially tannic at any point, it retained nice structured and good acid throughout, leading me to believe that it will stand up to hefty meals like a steak, pasta or barbecue.

The wine was provided as a trade sample and tasted sighted. Here is my formal note:

The nose offers hyper aromatics of tobacco leaf, crushed cherries, tomato leaf, scorched Earth and black plums. The full-bodied palate offers nice acidic cut while the alcohol is tamed and integrated. Tannins are nicely polished and round. Savory notes of iodine, saline and tomato juice kick things off and stick through the finish. The fruit department is stocked with strawberries, huckleberries and blueberries. Cigar tobacco, espresso beans and dusty cocoa play supporting roles. 90 points. Value: B.

While you can find the Selecion Especial at retailers around the country, Abadia is selling it on its website as well, offering vintages going back to 1995. With the structure of this wine likely giving it the ability to stand up to time, I imagine tasting through a range of vintages of this wine would be a fascinating experience. Whatever the vintage, though, it’s a wine worth trying.

A Study in Value: Argentina at $25 & Under

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Grapes of Bodega Santa Julia. Picture Credit: Bodega Santa Julia

America has pretty strong knee-jerk associations between countries and wines. New Zealand is sauvignon blanc. Australia is shiraz. German is riesling. And Argentina is malbec. The converse is sort of true as well, as people associate what the grape is supposed to taste like by where it’s from: sauvignon blanc is limey and tropical and lean, shiraz is big and fruity, riesling is sweet and malbec is dark and spicy. Sample a smattering of what’s available in a grocery store wine isle and these stereotypes hold pretty solidly. Pour a Safeway customer a Sancerre sauvignon blanc, Cote Rotie syrah, New York riesling or Cahors malbec and they’re likely to get lost based on their geographic associations with those grapes. It’s enough to drive a wine snob mad because terroir does matter, especially in the four examples I used above. Then add in price point associations and we’re now far off from what could be someone’s wine reality with a little adventure and knowledge.

I’ve fallen pray to some of these shortcut assumptions myself, and because I’ve never loved the standard NZ sauvignon blancs I haven’t looked into what the good ones might be, except for Greywacke’s Wild sauvignon blanc. I’ve spent a little more time on Australian shiraz and found gold with well-aged Kaesler and Kilikanoon. I still haven’t invested substantial time into German riesling, but certainly more than Argentinian wine which I don’t think I’d had for several years prior to the wines tasted for this article.

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Vineyards in Maipu. Picture Credit: Bodega Santa Julia

With this in mind, I tasted through ten different Argentinian wines sent as samples to Good Vitis. Two whites, eight reds, with suggested retail prices ranging from $10 to $25. The idea was to assess some of the wines available to the entry level wine shopper to see if there might be some diversity beyond the simple association people have of Argentina wine. I was hoping to find some variety.

There were three wineries represented among the ten wines: Santa Julia, Colomé and Amalaya. My favorites from the group included Santa Julia’s 2016 Organic Cabernet Sauvignon (90 points, Value: A), 2014 Valle Uca Cabernet Sauvignon (91 points, Value: B+), Colomé’s Torrontes (88 points, Value: A) and Malbec (91 points, Value: A) Estate bottles, and Amalaya’s 2016 Malbec (89 points, Value: A). Honorable mention goes to the 2016 Santa Julia Tintillo (88 points, Value: B+), a 50/50 blend of malbec and bonarda that would go well with red food (see pairing suggestions in the review below). These wines represent some decent variety, with some showing flavors beyond big, juicy fruit, and I would be happy to spend an evening with any of those mentioned in this paragraph. All were provided as trade samples and tasted sighted.

The largest contingent came from Bodega Santa Julia, a winery in Mendoza founded less than thirty years ago.

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2016 Santa Julia Tintillo Malbec-Bonarda (50/50 blend) – Whole cluster fermented and designed to be consumed chilled, it pours with some translucence. I couldn’t confirm with a website search but I imagine there’s some carbonic maceration involved in the process. The aromas hit on macerated strawberries and huckleberries with whiffs of tar, tobacco leaf and white pepper in the background. The body is round and polished with little tannin and medium acidity. The fruit is a general consensus red variety, though strawberries and huckleberries do peak through. It has a really pleasant pluminess to it, along with some lavender and rose. This is a lovely, easy-drinking wine probably best alone or with something like margarita pizza, a simple red pasta or simple grilled meats. I’ve seen this one at DC-area Whole Foods stores. 88 points. Value: B+

2016 Santa Julia Malbec – The nose is a bit reticent at the moment, but suggests development of strawberries, blackberries and tar with extended air exposure. The body is quite round with fine grained tannins. The acidity is spot-on, making this red or white meat-friendly. The fruit is generally red and black, although cherries and plums dominate. There’s a bit of pepper and nice little dose of minerality. Solid if unspectacular. 87 points. Value: B

2015 Santa Julia Valle de Uca Reserva Malbec – Sourced from vineyards ranging from 3,130 to 4,600 feet above sea level. A lot of fruit on the nose, almost macerated or crushed strawberries, raspberries and blackberries. Loam and graphite as well. The palate is medium in body and polished with moderate acid. The fruit is just a bit sweet, offering boysenberries, huckleberries, strawberries and cherries. There’s great minerality on this along with tar, tobacco and smoke. The profile is really nice but it lacks the concentration I’d expect on a reserve. 90 points. Value: C

2015 Santa Julia Cabernet Sauvignon – The nose is more Malbec than classic cabernet sauvignon: macerated red berries and plums, not much else. The body is medium in stature, with a light dusting of grainy tannin. There’s also some serious acid on the back end. The fruit is similar to the nose, with the additions of loam and pepper. 86 points. Value: C

2016 Santa Julia Organic Cabernet Sauvignon – Nice Earth on the nose: wonderful mushroom funk, loam and wet soil goes along nicely with dark cocoa powder, overripe strawberries and cherries. Full bodied with bright acidity, this is a pleasantly juicy and floral wine with strawberries, raspberries, rose and Spring flowers. There’s some Sweet Tart going on as well. Fun, funky stuff. 90 points. Value: A

2014 Santa Julia Valley Uca Cabernet Sauvignon – A complex and funky nose with dark cherries, pork fat, smoke, chalk and brambleberry. The palate is pleasingly tannic, it has real structure and presence delivered with quality acid. Cherry crushes over limestone with lavender and thyme. It’s smokey and delivers nice saline as well. 91 points. Value: B+

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Colomé and Amalaya are part of the Hess Family collection of wineries. Colomé is the result of a three year “quest to find the source of an exceptional Malbec that [Donald Hess] had at a dinner in a small bodega in Salta.” The winery was founded in 1831 and grows its grapes at elevations ranging from 6,000 to 10,000 feet above sea level using biodynamic practices. Some of the vines are 160 years old. Amalaya is an attempt to highlight the weather and soil conditions unique to the Northern Calchaqui Valley, which is part of the foothills of the Andes Mountain range. Make no mistake, though, elevation is still significant: it ranges from 5,250 to 5,580 feet above sea level. The vineyards are sustainably farmed as well.

2016 Colomé Torrontes Estate – Lovely nose of honeydew, lime zest, pear, dandelion and a lot of chalk. This full-bodied wine offers crisp acidity on an otherwise soft palate. The fruit – lime sorbet, Granny Smith apple and cantaloupe – is bright and sweet, though the wine is dry. There’s also just a bit of hay, limestone minerality and white pepper. The finish is just a bit hot but is otherwise a very pleasant wine offering a lot of refreshment. 88 points. Value: A

2016 Colomé Malbec Estate – A blend of four estate vineyards ranging from 3,740 to 5,940 feet above the sea. Pouring a beautiful deep crimson, it offers up a high octane nose with strawberries, cherries, plums, smoke, loam, mushroom funk and an amount of blood that would bring all the vampires to the yard. The structure is set by polished tannins with real grip and well-placed acidity. It achieves a juicy full body while serving up juicy strawberries, cherries, blackberries and blueberries, along with aggressive cracked pepper, saline, graphite and just a hint of iodine. I’m a fan. 91 points. Value: A

2016 Amalaya Torrontes-Riesling blend – sourced from vineyards at 5,900 feet above sea level. The nose is a bit reticent at first but with air offers up a pleasantly sweet profile filled out by pear, big honeysuckle, mandarin orange, papaya and hay. The body is svelte, integrating classy acidity driven by the riesling with a bit of lushness. The palate offers Key Lime, a bit of petrol, bitter greens, underride orange, vanilla and coriander. Finishing a bit zesty, this isn’t a porch pounder as much as it’s a wine that will benefit from a conscious food pairing. 86 points. Value: B

2016 Amalaya Malbec – sourced from vineyards at 5,900 feet above sea level. Includes 10% tannat and 5% petit verdot. After aggressive swirling to blow off some barnyard (Bret?), it opens up with dark cherries, Spring flowers, blood, orange zest and a fair amount of black pepper. The body is full with nicely structured grainy tannin and juicy acidity that gives the wine a substantive presence not always found at this price point. It offers a cornucopia of sweet fruit: cherries, strawberries and loads of plums. Hints of smoke, tar, and black pepper augment the appealing flavor profile. Nicely done. 89 points. Value: A

Does Bordeaux Deserve its Reputation?

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Picture: Gateway to La Cases. Credit: Le Figaro

How does one begin to write about drinking the 1975, 1982, 1986, 1989, 1990 and 1996 vintages of Gran Vin de Chateau Leoville du Marquis de Las Casas with the Chateau’s managing director, a small group of serious collectors and industry professionals? Apparently by stating he really isn’t sure, and that’s probably because he’s never been as impressed by Bordeaux as its reputation suggests he ought to be, especially when factoring in price, and so he doesn’t have a wealth of experience in which to contextualize the experience.

That’s actually not bad to start, but let’s tweak it just a bit and go with the following question as an introduction of sorts to how I approached my analysis of the experience: are six of the best vintages of the last fifty years of a storied chateau some consider worthy of first growth status really so good that it’s worth $150 per bottle at release and then two-plus decades in my cellar?

Two items of background before we start evaluating whether I’ve erred in marginalizing Bordeaux in my wine adventures thus far. First, Las Cases has a reputation for needing at least ten, if not twenty, years of age to begin revealing its best side, which means that these great vintages are well-suited for the experiment at hand. And second, Las Cases is made with the attention to detail and from similarly qualified terroir as first growths, so we’re dealing with sufficient quality in our test subject.

Let’s also establish a benchmark wine with which to compare the Las Cases. The week before the Leoville tasting I enjoyed a bottle of Baer Winery’s Actos cabernet sauvignon-dominant Bordeaux-style blend from Washington State. The vintage, 2010, was relatively unheralded but one of my favorites. Known for cooler temperatures and a little more rain than most desire, the vintage provided the raw ingredients for talented winemakers to produce a more refined style than Washington’s general reputation. When properly aged, like this particular bottle was, 2010 can offer quite a bit. While it may be an underdog, I rated the wine 94 points and because it retails for under $50 gave it a value rating of “A.” Here’s what I wrote about the Baer:

“Bountiful nose of juicy red, black and blue berries, very sweet tobacco, thyme and black pepper. The palate coats the mouth with lush, polished and sweet tannins. It’s fully integrated and gorgeous. Sweet raspberries, cherries and blackberries swirl around with undercurrents of tobacco, graphite, cassis, nutmeg, cocoa, black currant, and rhubarb. Absolutely fantastic and pleasurable profile, it’s in exactly the right place.”

While Washington doesn’t carry the same pedigree and panache as Bordeaux, I do think it’s reasonably accurate to say that Baer has a status in Washington comparable to what Las Cases has in Bordeaux. Not many would thrust Baer into the category of the state’s “first growth” wineries but many a Washington winemaker has called Baer a winemaker’s wine: deft winemaking that results in a product offerings many of the best elements a winemaker would want to detect. No frills and everything in balance, the wine speaks for itself and its terroir.

This further refines the central question: did I get sufficiently more satisfaction and enjoyment out of 20+ year old $150 Leoville Las Cases than I did a 7-year old $43 Baer to justify swapping a future Baer purchase or two for Las Cases?

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Credit: JW Wines

The evolution good Bordeaux like Las Cases goes through is described by its admirers as though it is a mystical creature itself, surrendering itself over the years to the simple confines of acid, tannin and alcohol to obtain total unity as it achieves a state of being that cannot be appreciated in its entirety by the vulgar human consciousness. I’ve heard people describe Bordeaux in effectively these terms, and I always smiled and wondered what, exactly, they were experiencing that made them describe it that way. To be fair no one at the Las Cases tasting promised such an experience nor talked their way through it in those words. But I went into the tasting, if I’m honest, hoping for some similarly-transcendental experience.

Such a moment was probably too much to expect, let alone hope for. The reality was something less than rendering my words unworthy of their subject, but something more than the simple dismissal that I’d rather have three Baer than one Las Cases every time. It was clear from first sip that there aren’t many places in the world where terroir could produce something as complex as these wines. Winemaking is an art and a science, but the central component – the grape – is agriculture. Winemakers, even if they don’t manage their vineyards, are farmers (and also soil nerds, amateur meteorologists, janitors, and a wealth of other profession quasi-professionals). You can do things to the ground to shift something in one direction or the other, but the base starting point is what nature gives you and if you want to retain character in your wine you cannot overwhelm it. The combinations of flavors in the Las Cases, as well as its ability to retain acidity and tannin over twenty, or even thirty, years, suggest that Bordeaux has earned its reputation for complex wines on the back of its soil. As much as I loved the Baer, and as special as its profile is, it simply does not offer as much diversity or depth of flavor, and I have a hard time believing it would dominate the test of such a long period of time as the Las Cases has. This in itself was the biggest takeaway for me.

That said, I’m not entirely sold. The tasting notes of the wines are below so you can read for yourself. Several of the wines were among the most complex and intriguing I’ve had, but none captured my imagination. None transported me to a forth dimension. It’s interesting that my generation has not latched on to Bordeaux the way previous generations have because it comes at a time where a number of other regions from the around the world are, or already have, caught up to Bordeaux’s general level of quality without demanding the same prices. I wonder if the rise of the rest that my youth has allowed me experience has had an impact on my openness to other regions and wines, and so the cost of Bordeaux has tainted my view of it despite its reputation.

Generational-Differences

Credit: Initiative One

At the same time, those who have been captured by Bordeaux and pay for and age wines like Las Cases seem to shun or discount many of these upstart regions. Washington State and our benchmark wine from Baer is a good example. I thoroughly enjoyed the conversations with those around me at the Las Cases dinner, and my old soul tends to identify with the perspective, more or less found at this dinner, that it takes more than a few generations for a winemaking region to earn its stripes. Washington State is again a good example of this, as many of its wineries subsist on the naiveté and simplicity of their clients. But I found myself wondering during the dinner, if I snuck the Baer in as a blind ringer, how would those around the table react to it? Objectively different than the Las Cases it would have stuck out, but it’s more than just hope that leads me to believe it would have been treated as a wine worthy of enjoying. And that’s what still gets me about Bordeaux: pedigree aside, is it necessary to prefer Bordeaux in order to be a real wine aficionado? If anything, this experience taught me that appreciation, rather than preference, is sufficient.

So, to the central question of did I get sufficiently more satisfaction and enjoyment out of 20+ year old $150 Leoville Las Cases than I did a 7-year old $43 Baer to justify swapping a future Baer purchase or two for Leoville? The answer is no, though I’m more open to it than I was before.

One final note. All of the wines we tried – the six Las Cases plus a bottle each from Domaines Delon’s other four estates and a “vin surprise” – came before the year that Pierre Graffeuille, Las Cases’ managing director, said climate change clearly began affecting the estate: 2009. Since then, the estate has seen a noticeable and impactful warming in the vineyards. As temperature has such a profound impact on the grapes, it would be a very interesting experiment in another twenty or thirty years to taste the before and after of appropriately aged Las Cases.

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Credit: Domaines Delon

I did not score the wines. My scribbles that evening included a range of plus signs, from one to five, with five being the best, to track how each compared to the others. I’ve carried that “scoring” over here. Many thanks to Panos Kakaviatos and Pierre Graffeuille for this phenomenal, once-in-a-lifetime experience…hopefully we’ll do it again!

2009 Petit Lion du Marquis de las Cases: God that’s a gorgeous nose. Big, dark fruit (blueberries, blackberries), cassis, black current. Smoke and sweet tobacco. Cedar. The palate is full and rigid. Flavors of sweet tobacco, black pepper. Cherries and pomegranate seeds. Celery seed. Subtle, nice acidity. It’s a firm and fleshy wine with some structure left to release. ++

2005 Clos du Marquis: Modest aromatics of black currant, orange zest, mushrooms and raspberries. The body is medium in structure with juicy acidity and perfectly integrated thin grained tannin. Flavors of cranberry, raspberry, and huckleberry. Also undergrowth, oak vanillin and green vegetables. A nice and complete wine. +++

2003 Chateau Pontesac: A nose reminiscent of Red Mountain with graphite, iodine, dark cherries and Herbs de Provence. A huge hit of red fruit punch. Full bodied with bright acidity and unfocused, fleshy tannin. Dark smoke, graphite, juicy raspberry and blood orange provide the foundation with licorice dominating the mid-palate. Complete and well balanced, it becomes lost in the mid-palate. I wanted to like this more. ++

2001 Chateau Nenin: A sharp nose of black and blue fruit, very nice pluminess to go with a delicate amount of game and smoked red meat. It is full bodied and quite juicy with red fruit and green vegetables. It’s extraordinarily clean, actually so much so that it has very little personality. I wrote down “clearly well-made but…?” It is demonstrably better with food. +

1996 Gran Vin de Leoville du Marquis de Las Cases: The nose is still quite reticent and eventually produces some rubber. The body is medium in stature with the dominant element of structure being the acidity. The tannins are in good balance and provide a solid frame. The palate is quite herbal and vegetal with crisp red berries. It’s very elegant but still tight. The entire package is let down by the nose at this point. When the nose does bloom and the palate releases this will be a true gem. +++/+

1990 Gran Vin de Leoville du Marquis de Las Cases: A very woodsy nose with a lot of cedar. Smells like a musty log cabin. The palate is full, big and thick but kept light by a hit of acid. Cherries, cedar and a nice menthol kick to go with smoke and saline. Voluptuous in shape, it takes over the dance floor with big moves and doesn’t give space. I prefer more a little more finesse. +++

1989 Grand Vin de Leoville du Marquis de Las Cases: The nose has tertiary aromas all over the place along with tobacco, saline and big cherry. The body is full. I wrote down “magical.” It is still tannic but spreads and coats the mouth. Rich, sweet raspberries, huckleberries and salmon berries. (Incidentally, these are three berries we had in copious amounts on the property where I grew up, so this was memory lane of an afternoon of berry picking). White and black pepper. Smooth, bright acidity. Tobacco and cocoa. An elegant and masculine wine, it still has plenty of life ahead of it. ++++/+

1986 Gran Vin de Leoville du Marquis de Las Cases: Perfumed flowers on the nose along with spiced tobacco, cassis, cedar and peppermint. It’s a nuanced and special bouquet. The palate is extraordinarily pretty with rose water, lavender, cherry, white pepper, orange ride, sweet tobacco, smoked meat and cedar. All of this is integrated seamlessly in a dynamic profile. Wine of the night. +++++

1986 “Vin Surprise” Las Cases 100% petit verdot: Not yet released for public sale. Thirty years old but still hasn’t fully released its profile. A burley wine one diner aptly described as the “unshaved wrestler in the room.” Lot of pepper and game, not much else. An excellent demonstration of why petit verdot is an important, but small, component in the Gran Vin blend. +/+

1982 Gran Vin de Leoville du Marquis de Las Cases: The nose captures one’s attention. Dark fruit, rhubarb, cured red meat and minty tobacco. It leaves a ruby impression. The palate still appears young but is very complete. Frankly, too many adjectives come to mind to write down. This is an old soul’s wine. Close second to the 1986 for wine of the night. +++++

1975 Gran Vin de Leoville du Marquis de Las Cases: Aromas of freshly tanned tobacco leave, mint and chili pepper spice. Damp cardboard and just a bit of acetone. The palate has crisp acidity from which blackberries, strawberries and Acai spawn. The tannins are still present but in the background. It’s slightly minty as well. It’s quite round, but has a sturdy body and real depth. ++++

 

 

 

The Best Reds, Whites & Values of 2016

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Picture credit: Punjabigraphics.com

It’s January 3rd, 2017 and as a wine blogger it is my formulaic obligation to put together a list of the best wines I consumed in 2016. This isn’t a top-100 list compiled by an established wine blogger. Rather, it is a relatively short list and the pool from which they came is limited to the wines I sought out myself. Hence, I feel confident recommending them seeing as I put my own money into them. Click on the wines to see where they’re available.

The Ten Best Red Wines

1. 2000 Cameron Abbey Ridge pinot noir. I’ve written already in these pages that this is the most memorable wine I’ve ever had, and probably the best as well. I’m probably cheating Cameron by not also including the 2003 Abbey Ridge, which was barely one notch below the 2000, in the list but I don’t want to be redundant, especially since neither is likely to be available outside private cellar purchases and auctions. Full tasting note.

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Abbey Ridge Vineyard (picture credit: cameronwines.com)

2. 2007 Arns Melanson Vineyard syrah. The 2007 Arns Melanson syrah from California fleeced a group of wine collectors all in a blind tasting I participated in. We had a good number of syrahs from around the world lined up and paper bagged and the only unanimous guess was that this was Northern Rhone. It was also perfectly aged. Pure bliss, a top-5 all time wine for me. I didn’t take notes but it would’ve received at least a 95, and I just found another one to stash away for an important occasion in 2017.

3. 2009 Reynvaan The Contender syrah. Savory goodness, and this vintage is still around to be gobbled up if you look hard enough for it. A few Washington wineries are producing syrahs that balance classic Northern Rhone notes with Washington State’s dark fruit, iodine and graphite added it, and Reynvaan is as good as any. Full tasting note.

4. 1998 Chateau de Beaucastel Chateanuneuf-du-Pape. Proof that good CdP improves with extended cellaring, this delivered the best of what you find across the full range of CdPs all in one profile as smooth as a baby’s bottom. I’ve seen this up for auction and suggest you track one down. Full tasting note.

5. 2010 Clendenen Family Vineyards Nebbiolo Bricco Buon Natale. I’m not an avid drinker of nebbiolo but this one has me wanting to try more. Impressively complex profile that hits on flavors and aromas from quince to Allspice to watermelon (seriously). Changing with each passing hour, it is an adventure that becomes increasingly engaging and enjoyable with each sip. The value on this one is out of this world, too.

6. 2001 E. Guigal Cote-Rotie Chateau d’Ampuis. I’ve listed two American savory syrahs above this one, but there’s no getting around the fact that older Guigal like this, the stuff done before the winery embraced the Parker profile, is as good a savory profile comes. Old World brilliance. Full tasting note.

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The Chateau d’Ampuis (picture credit: guigal.com)

7. 2013 Gramercy Cellars Cabernet Franc (wine club only). This was unbelievably good. It isn’t Chinon-styled funky cabernet franc, but it isn’t big fruit and no Earth California cabernet franc, either. It’s a nice tweener that was one of the more satisfying wines I had in 2016. Full tasting note.

8. 2012 Psagot Winery Cabernet Sauvignon. As many Israeli wine as I’ve had, and I’ve had more than a few, this wine was a revelation for me. I’ve found a lot of good and a lot of bad Israeli wines, and my complaint throughout is that the country’s wine industry still hasn’t developed a signature style that people want to seek out. This bottle from Psagot doesn’t solve this problem for me, but it provided the best counter argument yet that I should just shut up and enjoy what’s in the glass. This is world class cabernet and it won’t set you back much. Full tasting note.

9. 2011 Lauren Ashton Cabernet Sauvignon. From a difficult vintage this one far surpassed many Washington cabernets from better years. I ended my tasting note with “exactly what I hope for when I open a cabernet sauvignon from Washington.” This producer consistently turns out fantastic wines but this may be the best executed yet. Full tasting note.

10. 2009 Delille Cellars Harrison Hill. Always one of my very favorite wines, though this vintage didn’t blow me away (is still too young). Nevertheless, it still delivered on the best aspect of the Harrison Hill blend: it’s a master blending job by winemaker Chris Upchurch in the sense that the profile is always somehow so much more than combination of the parts. Full tasting note.

The Five Best White Wines

1. 2010 Eric Morgat L’Enclos Savennieres. I didn’t take tasting notes, but my memories of it remain stronger than many wines for which I do have tasting notes, which is why it’s #1. Aged chenin blanc from Savennieres in the Loire Valley has been one of the more profound wine revelations I’ve had because of its deep complexity, it’s ability to improve with age, the evolution it goes through in the glass and the way it balances richness with streaky acidity. Morgat consistently makes complete wines Savennieres and shouldn’t be missed.

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Monsieur Morgat’s vines (picture credit: Le Figaro)

2. 2013 Cameron Winery Abbey Ridge chardonnay. This was my first introduction to Cameron’s whites and it led to a frantic effort to buy up as many as I could find. It’s revelation was how it brought everything good about chardonnay into one glass, including, most impressively, the richness and depth of fruit and nutty flavors of Cote de Beaune with the nervous, tense streaks of a Chablis. I keep adding Oregon chardonnay to my cellar. Full tasting note.

3. 2013 Latta Roussanne. Often times 100% roussanne is singularly dense, rich and sweet. Andrew Latta, formerly of Washington legends Dunham Cellars and K Vintners, avoids all that in this bottle of what roussanne can and should be: a wine that fills your mouth with lush flavors but slowly surprises you with flurries of zesty citrus and stone flavors that liven up the malo-like hangover of this full bodied varietal. Full tasting note.

4. 2015 Penner-Ash Viognier. Your eyes are seeing (nearly) double: often times 100% viognier is singulrarly dense, rich and sweet. Penner-Ash avoids all that in this bottle of what viognier can and should be: a wine that fills your mouth with lush flavors but slowly surprises you with flurries of zesty acidity and streaky tension that livens up the prototypical “tropicallity” of viognier. Give this another 1-2 years and it’ll be even better. Full tasting note.

5. 2008 Francois Chidaine Montlouis-sur-Loire Clos du Breuil. Between this wine and the Morgat my next trip to France will include a few days in the Loire. What made this one stand out is the incredible promise it still holds at age eight for the ability to evolve into something even better. Full tasting note.

The Five Best Values of 2016

1. 2014 Barkan Pinot Noir Classic. If I had tasted this blind I would’ve called expensive California pinot. Instead it’s from Israel and it’s roughly $12. Check out these tasting notes: “Nose: very expressive. Blueberries, blackberries and boysenberries. Big rose petals and Spring pollen. Smoke, iodine. Fruit punch. White pepper. Freshly tanned leather and young tobacco leaf. Licorice root. Beautiful bouquet. Palate: medium body, medium acidity. Integrated, modest tannin. Fruit is tart blueberries, huckleberries and red plums. Blood orange. Tar, hickory smoke. Herbs de Provence. Celery.” All that for $12; buy this for big events. Full tasting note.

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A Barkan vineyard in the Negev desert where the grapes for its 2014 Classic pinot noir are grown (picture credit: Barkan Winery)

2. 2010 Fausse Piste Garde Manger syrah. Sadly this vintage isn’t available anymore, but that won’t stop me from trying the current release in 2017. For ~$20 it’s hard to find a syrah with this much complexity. What’s more, 2010 wasn’t an easy year, making this all the more impressive. Full tasting note.

3. 2013 Two Vintners Make Haste (unavailable). This 100% Washington cinsault elicited the biggest smile induced by a single gulp of wine in 2016, it was just so much fun; I can’t even stop smiling when I just think about this wine (it is literally impossible to can stop smiling). Full tasting note.

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Two Vintners and the sun makin’ haste over Washington, D.C.

4. 2012 Bergstrom Old Stones chardonnay. It’s $22 Oregon chardonnay and I didn’t want to share it with my girlfriend’s family, which I was supposed to do, after I had m first sip. All this for twenty three bucks: limestone, saline, Meyer lemon, vanilla custard, Starfruit and Granny Smith apple tucked into finely balanced medium bodied wine. Full tasting note.

5. 2014 Galil Mountain Viognier. Another impressive value from Israel, this is a go-to medium bodied viognier for $15 that has enough acidity to please the refined palate and enough sweet tropical flavors to please the Millennial drinker. Huge recommendation as a wedding wine. Full tasting note.