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Oregon: Beyond Pinot Noir

United States: Oregon, featured

Josh Raynolds, Jan 2017

Pinot Noir dominates Oregon’s wine production to the point where wine lovers are often totally unaware of the rising quality of many of the State’s other varieties. Most of these wines are produced in small quantities, but in many cases a search of the market is more than worth the effort, and pricing is often favorable as well.

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Cellar Favorite: 1990 Domaine Drouhin Oregon Pinot Noir

Cellar Favorites, United States: Oregon

Kelli White, Jan 2017

A friend recently blind tasted me on a bottle of 1990 Domaine Drouhin (Oregon) Pinot Noir, and while the variety was immediately obvious (always a good sign), the country of origin was not.

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Napa Valley Trilogy: 2014, 2015 & 2016 - Parts 1-3

United States: California, featured

Antonio Galloni, Dec 2016

Napa Valley delivered another exceptional vintage in 2014. The wines are bright, energetic and focused, with tons of character and pedigree. Even better, the 2014s will be easier to drink young than the 2013s that preceded them. This article focuses on the bottled 2014s, although I tasted many 2015s and some 2016s as well.

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Vinous Table: 8 1/2 Otto e Mezzo - Bombana, Hong Kong

Vinous Table

Ian D'Agata, Dec 2016

8½ Otto e Mezzo-Bombana in Hong Kong is the only Italian three star Michelin restaurant outside of Italy, and it deserves every single one of those stars fully. This was easiest one of my top four or five meals of 2016.

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Donnafugata's Mille e Una Notte: 1995-2011

Verticals & Retrospectives, Italy: Center & South, featured

Ian D'Agata, Dec 2016

Donnafugata’s Mille e Una Notte is one of Italy’s most complex and refined red wines, admirably showcasing the high quality Nero d’Avola can attain. My recent vertical tasting of every vintage released to date revealed many riveting bottles, still with years of life ahead of them.

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Marquis d’Angerville: Volnay Clos des Ducs 1920-2010

France: Burgundy, featured

Jay McInerney, Dec 2016

This past July I organized a vertical tasting of d’Angerville Clos des Ducs. It’s a wine I’ve loved and followed for many years. I’ve been tasting at the estate and collecting Clos des Ducs for a number of years. When Guillaume d'Angerville told me he was going to be on the East End of Long Island I decided it was time to conduct a vertical. One of the qualities demonstrated by our tasting was remarkable consistency.

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Cellar Favorite: 1974 E. Pira e Figli Barolo

Cellar Favorites, Italy: Piedmont

Ian D'Agata, Dec 2016

There are many delightful things about this wine. Its pretty label is noteworthy, for it spells out the Nebbiolo vineyards in which the grapes were picked (Cannubi, S.Lorenzo, Prea, Vignane and Via Nuova), a rarity, as hardly anyone thought of making such info available back then.

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Vinous Table: Uliassi, Senigallia, Ancona, Marche, IT

Vinous Table

Ian D'Agata, Dec 2016

Brother and sister Mauro and Catia Uliassi opened their restaurant in 1990 and have essentially never known anything but success. Located right on the seashore of Senigallia, in the Marche region, Uliassi offers a modernist take on old classics, but there is a solid mastery of traditional techniques and real knowhow in every dish that emerges from the kitchen.

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Oregon Pinot Noir: The Exceptional 2014s and Often Surprising 2013s

United States: Oregon, featured

Josh Raynolds, Dec 2016

Two thousand fourteen heralds what by all indications will be an unprecedented run of three exceptional vintages for Oregon Pinot Noir. Now that I’ve had the chance to taste finished 2014s from most of the best producers, I can say with confidence that this is the strongest and most consistently pleasurable vintage, overall, that I’ve tasted in my 31 years of following Oregon Pinot Noir.

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Bubbles Ahoy!: Prosecco and Lessini Durello, Veneto’s Knockout Sparklers

Italy: North, featured

Ian D'Agata, Dec 2016

Veneto is a source of world-class bubblies suitable for all palates and pockets. While wine lovers think of Prosecco as a simple quaffer, better examples are anything but that, and require long work hours per hectare to make what can be outstanding wines of uncommon balance and complexity. Also noteworthy are Veneto’s deep, multilayered but perhaps little-known Lessini Durello sparklers made by secondary fermentation in the bottle.