Wines and Beyond

Red Wine by Nicolas Potel from Burgundy, France - regions. Good medium red. Captivating tangy aromas of red cherry, rose petal and minerals. Concentrated, dense and lively, conveying an impression of subtlety and class. Quite broad and uncompromisingly dry. A seriously structured wine with intense, persistent sappy fruit and firm tannins. This should give pleasure on the early side but also age gracefully. -International Wine Cellar 92-94

Red Wine by Nicolas Potel from Burgundy, France - regions. Saturated ruby-red. Aromas of blackberry, black cherry, licorice, bitter chocolate and pungent spices. Offers a penetrating, sappy kirsch flavor on the palate, in a rather dense, powerful style. This is powerful without coming across as heavy. Finishes very long and spicy, with terrific freshness. -International Wine Cellar 92-94 Deep ruby. A strongly reduced nose gives up little but the well-muscled flavors are big, robust and very powerful and possess the class young Clos de Vougeot youthful austerity. This is very primary and awkward yet the quality of the raw material is clear and this should reward 10 to 15 years of cellar time. 91-94 points Burghound

Red Wine by Nicolas Potel from Burgundy, France - regions. Saturated, full red. Slightly sauvage but highly nuanced aromas of black cherry, licorice, minerals and game. Then juicy, fresh and firmly built, with intense black cherry and menthol flavors complicated by fresh herbs. Finishes with building tannins and very good length and lift. -International Wine Cellar 90-92

Red Wine by Nicolas Potel from Burgundy, France - regions. Nicolas Potel is one of a new breed of vinificateurs who are redefining the meaning of negociant in Burgundy. With his father, the highly respected Gerard Potel, who was manager of a well-known domaine in Volnay, he began a negoce house in July 1996. Upon his father's sudden death in October 1997, Nicolas left the domaine and took over the negoce business full time. In January 1998, Nicolas began to purchase fruit and post-fermentation lots of wine from prestigious domaines. His own relationships with growers and the legacy of his father helped open doors to some of the greatest domaines, even those who normally sell little or nothing except under their own label. As early as 2000, Clive Coates MW was writing that Nicolas was already a super-star. Medium red-ruby. Tangy raspberry, mocha, coffee and minerals on the nose; needs a racking. Sweet, pure flavors of raspberry and minerality. This has more volume than the Clos-Saint-Denis but also seems quite reserved. -International Wine Cellar 91-93

Red Wine by Louis Jadot from Burgundy, France - regions. Charred meat, black currant, and wet stone characterize the bouquet of Jadot's 2005 Clos Vougeot. Savory, salty, brightly-fruited and invigoratingly juicy on the palate, this displays more energy and acidity than I would have expected from the appellation. For all of the clarity and juiciness of this wine's fruit, grilled meat and stony earthiness combined with the emergence of formidable tannins and subtle but persistent cyanic and iodine notes to turn its formidably long finish somewhat austere. But this is going to result in an exciting rendition of its terroir if left in the dark for at least 6-8 years. -Wine Advocate 93-95 Good bright ruby-red. Black cherry, licorice, minerals and flowers on the expressive nose. At once powerful and juicy, with lovely floral perfume and lift in the mouth, along with a note of smoky oak. Not a particularly fleshy wine but focused and fine. Youthfully tight grand cru, with the firm structure for long evolution in bottle. -International Wine Cellar 91-94

Red Wine by Faiveley from Burgundy, France - regions.

Red Wine by Craggy Range Winery from Martinborough, New Zealand. Craggy Range Te Muna Road Pinot Noir is highly colored with bright ruby red in colour. Savoury spice notes are accented by perfumed aromas of violets, red cherry, blackberry and ruby grapefruit on the nose. Complex flavours of cherry, root spice, smoke and florals predominate the textural and creamy palate. The finish is long with redfruit and spice drawn out by the fine, silky tannin structure. Delicious with poultry, game and lamb dishes. Drink now through 2011.

Red Wine by Benton Lane from Willamette Valley, Oregon. This deep ruby colored wine exhibits classic aromas of cherry and blackberries, with complex underlying scents of plum, truffle, anise, cedar, and forest floor. Very ripe, fine tannins and balanced acidity create a rich, velvety texture that leads into an extremely long finish. The exquisite balance in this wine makes it a very versatile food wine.

Red Wine by Ata Rangi from Martinborough, New Zealand. The dream vintage of 2006 has produced a lively, fruit-expressive Pinot that reflects the strong Ata Rangi heritage. Selected barrel components kept separate during fermentation and maturation integrated unusually effortlessly on blending, immediately revealing a wine of deceptive power and grace - the ultimate reward for a winemaker, and the result of an exceptionally favorable season. Sleek, ultra-supple tannins support the vivid red fruits, fresh plum-stone and ripe black cherry notes. Dark chocolate and rose scents add intrigue and promise, as do the fine savory threads which run through the palate. Taut and restrained when young, this vibrant Pinot will in time reveal its wilder, earthier side, along with voluptuous fruit spun in a shawl of silky tannins. Consider decanting this wine when the wine is very young, for perhaps one hour before serving.

Red Wine by Archery Summit from Willamette Valley, Oregon. Scarlet red in color, the 2006 Premier Cuvee opens with lifted aromas of black cherries, rose petal, vanilla and a hint of savory spice. Pomegranate, currant floral notes notes mingle on the palate with mulling spices, anise, juicy plum and clean earth. The wine is sumptuous and bright with layers of mineral, flint and spice surrounding a seductive black cherry core. There is balance and good concentration; tannins are rich but restrained, revealing a wine with depth of flavor and clean lines. Succulent and focused, this wine is ready for enjoyment now, however may improve with proper cellaring over the next five to eight years.

Red Wine Pinot Noir by Loring Wine Company from Central Coast, California. Garys' Vineyard is a joint effort between Gary Franscioni and Gary Pisoni (of Pisoni Vineyard). Childhood friends, the two Garys decided to work together to create Garys' Vineyard after the success of Pisoni Vineyard. They took their multi-generation...

Red Wine by Belle Glos from Santa Maria Valley, California. Clark & Telephone Vineyard, located near the corner of Clark Avenue and Telephone Road in the Santa Maria Valley, is cooled by wind and fog that snakes in from the Pacific Ocean along a channel of the Santa Maria River. Now 35 years old, the Clark & Telephone Vineyard was planted own root to the Martini clone. This heirloom clone of Pinot Noir, one of the first to grace the California coastlands, has become something of a lost treasure, and is known for its brown spice (cinnamon, nutmeg and clove) and deep cranberry and raspberry flavors. The 2006 Clark & Telephone Pinot Noir exhibits rich aromas of spiced ripe plum framed by bright cranberry, toasted baking spices and deep caramel flavors. This is a full-bodied wine with refined tannins, firm acidity and a long finish.

Red Wine by Bouchard Aine & Fils from Burgundy, France - regions. Visual Aspect: Cherry red, limpid Nose: Complex, strong and fruity (citrus, cherries), spicy, woody and undergrowth notes. Palate: Strong and fleshy. Spicy with cherry, wood and spice flavors, and well-balanced tannins. Food Pairing: Beef Bourguignon, game, duck and cheeses

Red Wine by Penner-Ash from Willamette Valley, Oregon. Black cherry, cassis and black pepper aromas lead into a creamy, broad palate of fresh blackberry, red cherry and violets. A purity of both red and black fruits combined with round tannins provide a lingering finish of baking spice and vanilla.

Red Wine by Reynolds Family Winery from Carneros, California. Ripe raspberries, candied cherries, pomegranate and cinnamon join together in this New World Pinot that is long on velvety finish. Enjoy with grilled salmon or tuna.

Red Wine by Longoria from Central Coast, California.

Red Wine by Longoria from Central Coast, California. This wine is slightly lighter in color than previous vintages but no less concentrated or complex. Longoria's dedication to maintaining the high level quality of Fe Ciega Pinot Noir required them to go through numerous blending trials to determine the best possible blend from the four lots they had to work with. As a result, a substantial portion of their Dijon 115 lot was declassified, and thus became the majority of their Santa Rita Hills Pinot Noir released in November 2006. This 2005 vintage of Fe Ciega Pinot Noir has complex aromas of Asian spices, sandalwood, sage, plums and black walnuts. On the palate the wine is medium bodied, and initially seems subdued and restrained. However, as the wine breathes in the glass it begins to open up and with each sip the wine expands a little more in the mouth to reveal the complex flavors and layers that has become the hallmark of Fe Ciega Pinot Noir. The wine is beautifully balanced in terms of oak integration, acidity and silky tannins. Enjoy this wine with salmon, duck, and holiday turkey.

Red Wine by MacRostie from Carneros, California. The grapes for this Pinot Noir came exclusively from Wildcat Mountain Vineyard. Here, the vines dig into the sparse volcanic soil and stand firm against the strong winds that race in off of the Pacific Ocean most afternoons. This fog-shrouded mountaintop vineyard is a classic Sonoma Coast site, cool and challenging, and produces wines of great distinction. From its dark, dense garnet color, to its multifaceted aromas of roasted cranberry and espresso-with just a hint of cola, this is a rich and expressive Pinot Noir. Full and satisfying in the mouth, it delivers a veritable explosion of ripe black cherry and baking chocolate flavors, all wrapped in subtle, but notable toasty oak. With nice structure and a complex, persistent finish, this is a wine that should age very well.

Red Wine by Rodney Strong from Russian River, California. The Russian River Valley is well established as one of the premier pinot noir growing regions in the world, and we have been growing pinot noir here for over thirty years. Jane's Vineyard, a more recent planting of pinot noir named in honor of Tom Klein's mother, provided an incredible opportunity to take advantage of the newest technology, nursery material and other modern viticultural advances. Soft and rich, with layers of intense cherry, cola, caramel and earth, this impressive, full-bodied wine is aged in 100% French oak, wich adds a distinctive toasty vanilla character. Enjoy this sensuous pinot now and over the next 1 to 5 years.

Red Wine by Hartford Court from Sonoma County, California. Complex aromas of ripe cherries, violets and cedar are followed by flavors of perfectly ripe, firm black cherries and mixed red and black berries. Allspice and coffee notes complement a long, multi-faceted finish in this True Sonoma Coast Pinot Noir.

Red Wine by Joseph Drouhin from Burgundy, France - regions. Gevrey-Chambertin, a large wine-producing village in the Northern part of Cote de Nuits, has one of the greatest areas covered by vines in the whole of Cote d'Or. The soil is chalky, with a good covering layer of clayey marl which gives the wines their strength and roundness. Gevrey-Chambertin A.O.C.(Appellation d'Origine Controlee) can only be a red wine, with Pinot Noir the only grape variety. Gevrey-Chambertin wines are deep-coloured and possess intense aromatic bouquet reminiscent of blackcurrant and other red and black berries. The wines are renowned for their power wich is always in harmony with a certain dose of smooth tannins. The structure of a Gevrey-Chambertin is such that it will last a long time: 5 to 15 years Gevrey-Chambertin could be served with boeuf bourguignon, coq au vin, grilled meat and great cheeses. The Drouhin 2005 Gevrey-Chambertin displays aromas of black cherry, fennel, black tea, and singed roasted meats, comes onto the palate bright and invigorating and with more obvious structure and tannic chew to it than Drouhin's other wines, and finishes with low-toned bitter suggestions and savory meatiness... This year's collection radiates class from top to bottom. Even Drouhin's ubiquitous, 25,000-case generic Laforet displays tender, ripe cherry fruit, a silky palate and iodine-like minerality. -Wine Advocate

Red Wine by Neudorf from New Zealand. Neudorf Moutere Pinot Noir has cult status in NZ. It has depth, complexity and silkiness that makes you think of a top flight Volnay. -Wall Street Journal Youthful, purple hue in the glass with a complex nose of cracked pepper, dark summer berries, black cherry and chocolate, combined with visceral, earthy characters, dried wild herbs and excellent but unobtrusive supporting oak. Palate: Initial savoury / black fruit entry carries through a mouth filling, richly structured palate, the texture of soft leather. An underlying mineral acidity supports this richness, adding a certain juiciness and considerable length. Overall a wine of complexity and finesse. The delicious flavor of fresh-crushed raspberries form the center of this wine, intensified and focused by the structure. It's built on smoky tannins and peppery alcohol, neither element obtrusive. Delicate scents of roses and kelp add complexity to the substantial fruit. The wine feels complete and youthful, suited to several years of age, rich enough for roast sweetbreads. -Wines & Spirits

Red Wine by Louis Jadot from Burgundy, France - regions. The wines of Nuits-Saint-Georges are the sturdiest and longest-lived of the Cote de Nuits. They can appear closed and often inaccessible when young but remain full-bodied and tannic well into middle age - a perfect wine for aging. The result is a classic Nuits-Saint-Georges that is deeply-colored and vigorous, with ripe, robust fruit flavors and nuances of toasted oak in the bouquet. Generous red berry and dark stone fruit flavors and aromas mark this robust, masculine Pinot Noir, and are offset by earth and spice notes with direct tannic structure.

Red Wine by Gundlach Bundschu from Sonoma County, California. Aromas of black cherry, dried rose petal and black spice lead to broad, juicy dark fruit flavors with complex minerality and classic Burgundian character. This medium-weight Pinot Noir gets its supple mouthfeel from 35-year-old Heritage clone fruit and its concentration and weight from the younger Pommard and Dijon clone blocks, resulting in complexly layered flavors, elegant texture and a long, smooth finish. The 2005 Pinot Noir will benefit from cellaring 3-7 years from the vintage date.

Red Wine by MacRostie from Carneros, California. I love this wine. The vineyard is one of the coolest parts of Carneros, where the maritime influence has given crisp acidity boosting long hangtime fruit. The cherry, raspberry and cola flavors are gorgeous, while the earthier pomegranates and rhubarb are elevated to pie-filling sweetness. Yet the wine is entirely dry. What a beauty. -Wine Enthusiast Editor's Choice 95/100 The grapes for this Pinot Noir came exclusively from MacRostie's Wildcat Mountain Vineyard, owned by Steve MacRostie and his partners Nancy and Tony Lilly. Here the vines dig into the sparse volcanic soil and stand firm against the brisk winds that race in off the Pacific Ocean most afternoons. This foggy mountaintop vineyard is Carneros at its coolest and most challenging, but the vines produce fruit of great distinction. Dark ruby color, with aromas of black raspberry, clove, and coffee. In the mouth there's loads of ripe raspberry, plus a hint of cinnamon-laced cocoa, like good Mexican chocolate. Very full-bodied, weighty and rich, but still light on its feet. The finish turns slightly toward cedar, but the fruit goes on and on.

Ship a bottle for just a buck. Details at Wine.com.Red Wine by Byron from Santa Maria Valley, California. The 2003 Nielson Vineyard Pinot Noir is complex and richly layered, displaying aromas of dark cherry and rose petals with hints of brown spice and earthiness. The flavors are bold and reveal remarkable extraction and concentration with nuances of red and dark cherry, plum and brown spice.

Red Wine by Peregrine from New Zealand. The fruit for this wine came from the Cromwell basin (80%) and the Gibbston Valley (20%) The 2006 growing season provided the perfect growing conditions for premium Pinot Noir resulting in Peregrine's earliest harvest to date. The wine was pressed to French oak barrels (35% new) where it spent 10 months. The wine was racked from barrel and lightly filtered before being bottled. The 2006 Peregrine Pinot Noir has great depth of color. The nose has mocha, fresh fruit and spice while the palate overflows with dark fruits such as plums and cherries, spice and ample tannin to match the fruit and insure the wine will last for years to come.