https://www.wines.com/wineboard/ Sat, 18 Apr 2026 03:22:29 +0000 MyBB https://www.wines.com/wineboard/thread-22952.html Thu, 26 Jun 2014 16:25:10 +0000 winoweenie]]> https://www.wines.com/wineboard/thread-22952.html https://www.wines.com/wineboard/thread-22903.html Tue, 15 Apr 2014 19:54:45 +0000 Winefinder]]> https://www.wines.com/wineboard/thread-22903.html
What's encouraging about southwest wines? About 17 years ago I visited New Mexico's Gruet. Today it is one of the best sparkling wine producers in the U.S. Additionally one of the local wine shops ask if I would meet with one of their customers to identify grapes she had growing. It is cabernet sauvignon. I put the customer and an enology student together and I do believe, together, they made an award winning wine.

Now that I am here I'm discovering vineyards I didn't know existed, one growing excellent pinot noir. [u]Yes! In Arizona.[/u] Because we be in the mountains we're in a warm region one, cool region two. If I hadn't tasted these wines I would not have believed it possible.

The land of AZ will be factor in premium wines someday.
Winoweenie, you need to come to the area one of these days. There is even a drinkable carmenere nearby.]]>
What's encouraging about southwest wines? About 17 years ago I visited New Mexico's Gruet. Today it is one of the best sparkling wine producers in the U.S. Additionally one of the local wine shops ask if I would meet with one of their customers to identify grapes she had growing. It is cabernet sauvignon. I put the customer and an enology student together and I do believe, together, they made an award winning wine.

Now that I am here I'm discovering vineyards I didn't know existed, one growing excellent pinot noir. [u]Yes! In Arizona.[/u] Because we be in the mountains we're in a warm region one, cool region two. If I hadn't tasted these wines I would not have believed it possible.

The land of AZ will be factor in premium wines someday.
Winoweenie, you need to come to the area one of these days. There is even a drinkable carmenere nearby.]]> https://www.wines.com/wineboard/thread-21481.html Fri, 13 May 2011 04:36:53 +0000 ]]> https://www.wines.com/wineboard/thread-21481.html This was a gift to me from a man who used to work for Archery Summit and had seen my comments that my experience with the winery was that they buried gorgeous fruit with too much oak. He felt the winemaker had dialed back on oak treatment in more recent vintages and wanted me to give one of the wines another try.

Mostly Dijon clones 114 and 667, indigenous yeasts. Fermented in both wooden and stainless steel open-top tanks in a gravity-flow winery. Deep purple color, nearly opaque. First sniff of the wine seems to impart oak spice along with purple or black fruits. Plum and dark berries on the mildly tart side of the spectrum on the palate. The fruit is not "buried" in this wine but does have an oak "surround." Some elegance shines through. I admit I liked this, liked it especially on the fourth evening when I only had about 2 oz. left in the bottle. Shucks! I suggest a long decant or perhaps holding until 2013.
It definitely has some positive points but comes at a high price point. This vintage is currently available from the winery for $85 or $68 if you have joined the A-list (mailing list or online purchasing list.) The 2008 vintage of this wine sold out (92 points from WA).]]> This was a gift to me from a man who used to work for Archery Summit and had seen my comments that my experience with the winery was that they buried gorgeous fruit with too much oak. He felt the winemaker had dialed back on oak treatment in more recent vintages and wanted me to give one of the wines another try.

Mostly Dijon clones 114 and 667, indigenous yeasts. Fermented in both wooden and stainless steel open-top tanks in a gravity-flow winery. Deep purple color, nearly opaque. First sniff of the wine seems to impart oak spice along with purple or black fruits. Plum and dark berries on the mildly tart side of the spectrum on the palate. The fruit is not "buried" in this wine but does have an oak "surround." Some elegance shines through. I admit I liked this, liked it especially on the fourth evening when I only had about 2 oz. left in the bottle. Shucks! I suggest a long decant or perhaps holding until 2013.
It definitely has some positive points but comes at a high price point. This vintage is currently available from the winery for $85 or $68 if you have joined the A-list (mailing list or online purchasing list.) The 2008 vintage of this wine sold out (92 points from WA).]]> https://www.wines.com/wineboard/thread-21331.html Sat, 19 Mar 2011 04:59:33 +0000 ]]> https://www.wines.com/wineboard/thread-21331.html
Sokol Blosser name comes from Susie Sokol and Bill Blosser. The were the third family to plant Pinot Noir in the Willamette Valley of Oregon. There are now 417 wineries in Oregon. Sokol Blosser is in the top 10 of production among Oregon wineries and is certified organic. Their first Pinot Noir came on the market in 1971. Under Oregon labeling laws, a wine must be 90% of one variety to be called by that grape variety. Sokol Blosser was one of the wineries visited by Nancy Agasi as part of a Pinot Camp she attended as a member of the wine trade industry.

Nancy Agasi is talented at pairing food and wine and the "2009 SOKOL BLOSSER PINOT GRIS", Oregon was a great match with Sarig Agasi's poached pears with baked farmer's cheese, toasted almonds and arugula with a drizzle of reduced sauce from the Pinot Gris and the pear juice. Good for its type but Pinot Gris/Pinot Grigio is not usually one of my favorite varieties of grape. Others commended this wine.

Sarig brought in Oregon salmon and Oregon mushrooms for the next course--wild sockeye salmon with wild rice and 3 types of mushrooms (chanterelle, trumpet and ?). This was paired with the "2008 SOKOL BLOSSER PINOT NOIR, DUNDEE HILLS", Willamette Valley, OR. (Some grapes from a neighbor are included in this non-estate wine.) Sokol Blosser uses their best grapes for this cuvee, not holding them back to make a reserve Pinot or single-vineyard wine. They use small oak vessels (they buy from 14 different coopers for their different wines). Sara says the Pinot combines the three elements you expect in Oregon Pinot Noir--earth, fruit and acid. The Dundee Hills have maritime volcanic soil that is unique (the red hills of Dundee.) She says the winery seeks to make refined wines that "slip your socks off--not knock them off." I asked her to comment on the vintage and she said that while good winemakers make good wine in any vintage, it is true that 2008 was special--a near-perfect vintage. This was my wine of the night--a pretty dark cherry color. Cherry flavored and very attractive cherry nose with a suggestion of earth. Not too earthy. I like this style with refinement or finesse or subtlety.

The "2007 SOKOL BLOSSER ESTATE GROWN PINOT NOIR, DUNDEE HILLS" was served with herb-crusted rack of lamb (rosemary) with creamy risotto and dried cherry sauce. Sokol Blosser picked their grapes before the area was hit with over nine days of rain which occurred while some were still harvesting. The wine is a little more extracted , tannic and spicy than the 2008 Pinot we had and some prefered it but I prefered the 2008. Both were nice. Fortunately for me, the 2008 was also less expensive so I ordered two bottles to be picked up later (at $37 each.)

The "2007 SOKOL BLOSSER LATE HARVEST RIESLING, WILLAMETTE VALLEY" paired very nicely with an Alsatian almond tart with custard and apricots. A layer of almost paste covered the bottom crust and sugar, vanilla, cider went into the custard. The wine is bottled in 500 ml. bottles. It was transparent and a medium gold color and has some resemblance to Eiswein/ice wine. They do pick the grapes in the middle of the night. 11% alcohol by volume. A peachy sweetness complemented the almond and peach dessert without being cloying. I also ordered a bottle of this for later pickup.

Again I was able to find something in common with others at the table besides our appreciation for good food and wine. Jenny's husband and stepsons were involved with wrestling at Duke University and my oldest nephew was captain of the Duke wrestling team about 20 years ago. Amy and Brendan are going on the trip to Tuscany that I am taking late summer to celebrate my pending retirement.

I will miss the upcoming Hendry dinner at Zely and Ritz (coming too close on the heels of this dinner) but have reserved for a cheese dinner in early April.]]>
Sokol Blosser name comes from Susie Sokol and Bill Blosser. The were the third family to plant Pinot Noir in the Willamette Valley of Oregon. There are now 417 wineries in Oregon. Sokol Blosser is in the top 10 of production among Oregon wineries and is certified organic. Their first Pinot Noir came on the market in 1971. Under Oregon labeling laws, a wine must be 90% of one variety to be called by that grape variety. Sokol Blosser was one of the wineries visited by Nancy Agasi as part of a Pinot Camp she attended as a member of the wine trade industry.

Nancy Agasi is talented at pairing food and wine and the "2009 SOKOL BLOSSER PINOT GRIS", Oregon was a great match with Sarig Agasi's poached pears with baked farmer's cheese, toasted almonds and arugula with a drizzle of reduced sauce from the Pinot Gris and the pear juice. Good for its type but Pinot Gris/Pinot Grigio is not usually one of my favorite varieties of grape. Others commended this wine.

Sarig brought in Oregon salmon and Oregon mushrooms for the next course--wild sockeye salmon with wild rice and 3 types of mushrooms (chanterelle, trumpet and ?). This was paired with the "2008 SOKOL BLOSSER PINOT NOIR, DUNDEE HILLS", Willamette Valley, OR. (Some grapes from a neighbor are included in this non-estate wine.) Sokol Blosser uses their best grapes for this cuvee, not holding them back to make a reserve Pinot or single-vineyard wine. They use small oak vessels (they buy from 14 different coopers for their different wines). Sara says the Pinot combines the three elements you expect in Oregon Pinot Noir--earth, fruit and acid. The Dundee Hills have maritime volcanic soil that is unique (the red hills of Dundee.) She says the winery seeks to make refined wines that "slip your socks off--not knock them off." I asked her to comment on the vintage and she said that while good winemakers make good wine in any vintage, it is true that 2008 was special--a near-perfect vintage. This was my wine of the night--a pretty dark cherry color. Cherry flavored and very attractive cherry nose with a suggestion of earth. Not too earthy. I like this style with refinement or finesse or subtlety.

The "2007 SOKOL BLOSSER ESTATE GROWN PINOT NOIR, DUNDEE HILLS" was served with herb-crusted rack of lamb (rosemary) with creamy risotto and dried cherry sauce. Sokol Blosser picked their grapes before the area was hit with over nine days of rain which occurred while some were still harvesting. The wine is a little more extracted , tannic and spicy than the 2008 Pinot we had and some prefered it but I prefered the 2008. Both were nice. Fortunately for me, the 2008 was also less expensive so I ordered two bottles to be picked up later (at $37 each.)

The "2007 SOKOL BLOSSER LATE HARVEST RIESLING, WILLAMETTE VALLEY" paired very nicely with an Alsatian almond tart with custard and apricots. A layer of almost paste covered the bottom crust and sugar, vanilla, cider went into the custard. The wine is bottled in 500 ml. bottles. It was transparent and a medium gold color and has some resemblance to Eiswein/ice wine. They do pick the grapes in the middle of the night. 11% alcohol by volume. A peachy sweetness complemented the almond and peach dessert without being cloying. I also ordered a bottle of this for later pickup.

Again I was able to find something in common with others at the table besides our appreciation for good food and wine. Jenny's husband and stepsons were involved with wrestling at Duke University and my oldest nephew was captain of the Duke wrestling team about 20 years ago. Amy and Brendan are going on the trip to Tuscany that I am taking late summer to celebrate my pending retirement.

I will miss the upcoming Hendry dinner at Zely and Ritz (coming too close on the heels of this dinner) but have reserved for a cheese dinner in early April.]]> https://www.wines.com/wineboard/thread-14410.html Sat, 08 Jan 2011 19:58:00 +0000 ]]> https://www.wines.com/wineboard/thread-14410.html 78% Cabernet Sauvignon, 7% Merlot, 7% Petit Verdot, 5.5% Malbec, and 2.5%Cabernet Franc

Really quite nice QPR here. Dark cherry, cassis and herb laced it's a rich, full bodied Washington State Cab that shows some juicyness on the persistant finish. Well balanced and just a touch of noticable oak. 13.5% Alc/vol. $15

Drew]]> 78% Cabernet Sauvignon, 7% Merlot, 7% Petit Verdot, 5.5% Malbec, and 2.5%Cabernet Franc

Really quite nice QPR here. Dark cherry, cassis and herb laced it's a rich, full bodied Washington State Cab that shows some juicyness on the persistant finish. Well balanced and just a touch of noticable oak. 13.5% Alc/vol. $15

Drew]]> https://www.wines.com/wineboard/thread-14464.html Sun, 12 Dec 2010 22:48:00 +0000 ]]> https://www.wines.com/wineboard/thread-14464.html https://www.wines.com/wineboard/thread-14461.html Wed, 08 Sep 2010 20:02:00 +0000 ]]> https://www.wines.com/wineboard/thread-14461.html Luis Torres was the wine educator presenting the seminar and acting as emcee of the weekend.
He first gave us a background on the geology of Washington State and the climate for grape growing (arid areas east of the Cascade Mountain range, lots of rainfall around Puget Sound and cooler climate.) He said most of the soil is sandy soil from ground-up rocks from the last Ice Age. He also mentioned Hogue as an early winery in the state and how the industry has grown in number of wineries, AVAs, and production.
We tasted seven wines from Hogue. 80% of Hogue wines come with screwcaps.

2007 HOGUE GENESIS UNOAKED CHARDONNAY
Lots of texture, chewy. Bone dry. Pair with fish dishes.

2008 HOGUE GENESIS RIESLING, COLUMBIA VALLEY
Slightly sweet on the nose. 1.9% residual sugar. I found tangerine and peach on the nose and that was echoed by Mr. Torres in his description. He said the wine should have acid/sugar balance and a consistent style from year to year, finishing with crispness. 2008 was a cool year and they brought the sugar level up a little by stopping fermentation early.

2007 HOGUE GENESIS SYRAH
Very ripe, even jammy nose (although Mr. Torres described as not jammy.) Muddled berries. Palate does reveal some bacon notes that I didn't pick up in the nose. Leggy on the glass. This was my favorite of the tasting along with an additional Syrah.
I tried to purchase on Sunday but it may have sold out at the Wine Mart.

2006 HOGUE GENESIS MERLOT, COLUMBIA VALLEY
Nose a little muted after the Syrah. Tasted a little thin or light-bodied but did have a lingering finish of cherries.

2006 HOGUE GENESIS CABERNET SAUVIGNON, COLUMBIA VALLEY
Pretty color, semi-transparent. Smooth with silky tannins, leggy on the glass. Mr. Torres says here you are looking for a less bright taste than the Merlot, a little heavier, with blackberries and cassis on the tastebuds.

2007 HOGUE GENESIS MERITAGE 49% Merlot, 44% Cabernet Sauvignon, 6% Malbec (I think this is what he said)
Slightly paler than the Cabernet Sauvignon. Good grip. Drinkable now but would benefit from 5-10 years of aging.

2007 HOGUE WAHLUKE SLOPE SYRAH Only a couple hundred cases on the market. Dark purple-red; nearly opaque. Less jammy nose than the first Syrah. Viscous. Well-balanced. Slight savory character. Lingering finish. Yummy. Only $25 through wine club or tasting room which makes it a good QPR but I don't want to have to join the wine club to make the purchase.

(Notes from other seminars as I find time to post.)]]> Luis Torres was the wine educator presenting the seminar and acting as emcee of the weekend.
He first gave us a background on the geology of Washington State and the climate for grape growing (arid areas east of the Cascade Mountain range, lots of rainfall around Puget Sound and cooler climate.) He said most of the soil is sandy soil from ground-up rocks from the last Ice Age. He also mentioned Hogue as an early winery in the state and how the industry has grown in number of wineries, AVAs, and production.
We tasted seven wines from Hogue. 80% of Hogue wines come with screwcaps.

2007 HOGUE GENESIS UNOAKED CHARDONNAY
Lots of texture, chewy. Bone dry. Pair with fish dishes.

2008 HOGUE GENESIS RIESLING, COLUMBIA VALLEY
Slightly sweet on the nose. 1.9% residual sugar. I found tangerine and peach on the nose and that was echoed by Mr. Torres in his description. He said the wine should have acid/sugar balance and a consistent style from year to year, finishing with crispness. 2008 was a cool year and they brought the sugar level up a little by stopping fermentation early.

2007 HOGUE GENESIS SYRAH
Very ripe, even jammy nose (although Mr. Torres described as not jammy.) Muddled berries. Palate does reveal some bacon notes that I didn't pick up in the nose. Leggy on the glass. This was my favorite of the tasting along with an additional Syrah.
I tried to purchase on Sunday but it may have sold out at the Wine Mart.

2006 HOGUE GENESIS MERLOT, COLUMBIA VALLEY
Nose a little muted after the Syrah. Tasted a little thin or light-bodied but did have a lingering finish of cherries.

2006 HOGUE GENESIS CABERNET SAUVIGNON, COLUMBIA VALLEY
Pretty color, semi-transparent. Smooth with silky tannins, leggy on the glass. Mr. Torres says here you are looking for a less bright taste than the Merlot, a little heavier, with blackberries and cassis on the tastebuds.

2007 HOGUE GENESIS MERITAGE 49% Merlot, 44% Cabernet Sauvignon, 6% Malbec (I think this is what he said)
Slightly paler than the Cabernet Sauvignon. Good grip. Drinkable now but would benefit from 5-10 years of aging.

2007 HOGUE WAHLUKE SLOPE SYRAH Only a couple hundred cases on the market. Dark purple-red; nearly opaque. Less jammy nose than the first Syrah. Viscous. Well-balanced. Slight savory character. Lingering finish. Yummy. Only $25 through wine club or tasting room which makes it a good QPR but I don't want to have to join the wine club to make the purchase.

(Notes from other seminars as I find time to post.)]]> https://www.wines.com/wineboard/thread-14480.html Tue, 17 Aug 2010 00:15:00 +0000 ]]> https://www.wines.com/wineboard/thread-14480.html
The wine was in a fruit-forward style that does demonstrate some varietal nose and flavors. Soft on tannins. Some viscosity. Some black cherry/blackberry going on. It may not be the normal pairing for a C.S., but I enjoyed this with a hearty mac and cheese dish which I had as part of my meal. (I also had fried green tomatoes and a grilled chicken salad but couldn't find a white wine on the list that sounded halfway attractive.) The Beringer Zinfandel and the Columbia Crest Cabernet Sauvignon were about the best choices on the list. (Maybe they can be forgiven for a limited and limiting wine list as this is basically a brewery restaurant.)

Dim purple-red color with a pretty crimson rim; nearly opaque.

[This message has been edited by wondersofwine (edited 08-16-2010).]]]>
The wine was in a fruit-forward style that does demonstrate some varietal nose and flavors. Soft on tannins. Some viscosity. Some black cherry/blackberry going on. It may not be the normal pairing for a C.S., but I enjoyed this with a hearty mac and cheese dish which I had as part of my meal. (I also had fried green tomatoes and a grilled chicken salad but couldn't find a white wine on the list that sounded halfway attractive.) The Beringer Zinfandel and the Columbia Crest Cabernet Sauvignon were about the best choices on the list. (Maybe they can be forgiven for a limited and limiting wine list as this is basically a brewery restaurant.)

Dim purple-red color with a pretty crimson rim; nearly opaque.

[This message has been edited by wondersofwine (edited 08-16-2010).]]]> https://www.wines.com/wineboard/thread-14356.html Fri, 06 Aug 2010 00:52:00 +0000 ]]> https://www.wines.com/wineboard/thread-14356.html Maybe my first domestic 2009 wine? Blend of grapes from several vineyards. Entry level from Owen Roe. Purple color with deep scarlet rim and some transparency. Juicy ripeness, lifted note, penetrates nasal cavities with muddled dark berries. A nice alternative to more expensive Oregon Pinots. I had it with a ground beef/macaroni casserole (comfort food) and another night with deep dish pizza. This could be a good choice for a summer patio party. Usually under $20 a bottle--sometimes under $15.]]> Maybe my first domestic 2009 wine? Blend of grapes from several vineyards. Entry level from Owen Roe. Purple color with deep scarlet rim and some transparency. Juicy ripeness, lifted note, penetrates nasal cavities with muddled dark berries. A nice alternative to more expensive Oregon Pinots. I had it with a ground beef/macaroni casserole (comfort food) and another night with deep dish pizza. This could be a good choice for a summer patio party. Usually under $20 a bottle--sometimes under $15.]]> https://www.wines.com/wineboard/thread-14314.html Sat, 26 Dec 2009 20:25:00 +0000 ]]> https://www.wines.com/wineboard/thread-14314.html
This wine delivered one of the best matches to roasted turkey I've ever experienced! A beautiful concentrated syrah that highlights brightly, rich fruit with hints of raspberry, cranberry and herbs....who knew? Wonderful! 14.1% Alc/vol. $32

Drew]]>
This wine delivered one of the best matches to roasted turkey I've ever experienced! A beautiful concentrated syrah that highlights brightly, rich fruit with hints of raspberry, cranberry and herbs....who knew? Wonderful! 14.1% Alc/vol. $32

Drew]]> https://www.wines.com/wineboard/thread-14438.html Wed, 23 Dec 2009 01:08:00 +0000 ]]> https://www.wines.com/wineboard/thread-14438.html Dark, inpenetrable color.
I've reported on this wine before. I still like it. Rich berry flavor suggesting black-berries at the forefront. Well balanced even with alcohol over 14%. Quite juicy. A fairly versatile wine. The first evening I had it with a vegetarian pizza but it would also pair with a meat-lover's pizza, beef brisket, barbeque pork ribs or grilled hamburgers.]]> Dark, inpenetrable color.
I've reported on this wine before. I still like it. Rich berry flavor suggesting black-berries at the forefront. Well balanced even with alcohol over 14%. Quite juicy. A fairly versatile wine. The first evening I had it with a vegetarian pizza but it would also pair with a meat-lover's pizza, beef brisket, barbeque pork ribs or grilled hamburgers.]]> https://www.wines.com/wineboard/thread-14453.html Wed, 29 Apr 2009 19:55:00 +0000 ]]> https://www.wines.com/wineboard/thread-14453.html Light burgundy color? (lighting was romantically dimmed.) Some transparency. Violets and cherries on the nose; also red currants or cranberries. Medium to full body. Long finish. Some elegance, some pepper, especially in juxtaposition to the potato salad (seemed less peppery without food, between courses.)

Had potato fingerling salad with asparagus, spring pea tendrils, grape tomatoes, artichoke, capers, chopped chives and dijon vinaigrette. (I was impressed with the artistry of the square white plate with four asparagus spears around the four sides of the dish and the potato salad, etc. in the center. I will have to purchase some square plates and do that for company.)
My entree was crispy Amish duck confit with pistachio puree, endive, melted onions, green beans and chard (some healthy items in there.) I asked for the sherry-rhubarb sauce on the side as I don't really like rhubarb, especially when drinking wine.
Indulged in a dessert of creme brulee with peaches and verbena. Expensive but very satisfying evening.]]> Light burgundy color? (lighting was romantically dimmed.) Some transparency. Violets and cherries on the nose; also red currants or cranberries. Medium to full body. Long finish. Some elegance, some pepper, especially in juxtaposition to the potato salad (seemed less peppery without food, between courses.)

Had potato fingerling salad with asparagus, spring pea tendrils, grape tomatoes, artichoke, capers, chopped chives and dijon vinaigrette. (I was impressed with the artistry of the square white plate with four asparagus spears around the four sides of the dish and the potato salad, etc. in the center. I will have to purchase some square plates and do that for company.)
My entree was crispy Amish duck confit with pistachio puree, endive, melted onions, green beans and chard (some healthy items in there.) I asked for the sherry-rhubarb sauce on the side as I don't really like rhubarb, especially when drinking wine.
Indulged in a dessert of creme brulee with peaches and verbena. Expensive but very satisfying evening.]]> https://www.wines.com/wineboard/thread-14492.html Mon, 23 Mar 2009 22:56:00 +0000 ]]> https://www.wines.com/wineboard/thread-14492.html 40% Merlot, 32% Cabernet Sauvignon, 11% Cabernet Franc, 9% Sangiovese, 8% Syrah
13.8% alcohol
Dark purple color and opaque in the glass.
Juicy dark berries and some oak on both nose and palate. Red licorice? and cassis or black currants also suggested. Pleasant in the mouth and on the finish. Good with red meat--in this case ground beef. Seems to have plentiful structure.]]> 40% Merlot, 32% Cabernet Sauvignon, 11% Cabernet Franc, 9% Sangiovese, 8% Syrah
13.8% alcohol
Dark purple color and opaque in the glass.
Juicy dark berries and some oak on both nose and palate. Red licorice? and cassis or black currants also suggested. Pleasant in the mouth and on the finish. Good with red meat--in this case ground beef. Seems to have plentiful structure.]]> https://www.wines.com/wineboard/thread-14384.html Wed, 21 Jan 2009 21:59:00 +0000 ]]> https://www.wines.com/wineboard/thread-14384.html https://www.wines.com/wineboard/thread-14487.html Fri, 09 Jan 2009 21:32:00 +0000 ]]> https://www.wines.com/wineboard/thread-14487.html 13.5% alcohol by volume
$14.99 at The Wine Merchant, Raleigh but I purchased 2 bottles at a charity event and either got a slight discount or a percentage went to the charity

Dark purple-crimson color; nearly opaque. Nicely balanced; on the juicy side but not fruit only. Seems to be a reliable red blend from year-to-year. Good companion to beef filet.]]> 13.5% alcohol by volume
$14.99 at The Wine Merchant, Raleigh but I purchased 2 bottles at a charity event and either got a slight discount or a percentage went to the charity

Dark purple-crimson color; nearly opaque. Nicely balanced; on the juicy side but not fruit only. Seems to be a reliable red blend from year-to-year. Good companion to beef filet.]]>