Author: Stub

2009 Bodegas Couto Albariño Rías Baixas Serra da Estrela, Galicia, Spain

Albariño is grown primarily in the Galicia region of Spain.  The white wines made from the Albariño grape are known for their crisp acidity as well as their fruit and floral notes.  Albariño is sometimes likened to Viognier (for its fruit and floral notes) or Riesling (for its sometimes spicier notes).  This is an excellent varietal to serve chilled during… Read more →

2004 Chateau Chevalier Cabernet Sauvignon, Napa Valley, California

I decanted the Chateau Chevalier (with a horse right on the label) Cabernet Sauvignon from California’s famed Napa Valley for about an hour and a half before pouring. On the nose, I got some big fruit—blackberry, raisin, and maybe a little fig.  There was a little “earthiness” and some [wet] leather notes, as well.  The alcohol on this wine was… Read more →

2009 Real Sitio de Ventosilla Ribera del Duero Prado Rey Rosado, Castilla y León, Spain

The Predo Rey Rosado is a unique rosé blend (50% Tinto Fino/50% Merlot) from the Ribera del Duero appellation of Spain that is fermented in oak barrels. On the nose, I got some strawberry notes that were reminiscent of a pitcher of strawberry Kool-Aid made with not quite enough sugar.  There were also some nice wood and vanilla notes on… Read more →

2008 Linden Boisseau Chardonnay, Linden, VA

Popped and poured this Chardonnay from one of my (and everyone else’s) favorite Virginia winemakers. The nose showed some nice citrus notes—lemon, a hint of orange, and pineapple.  There were some stone/mineral aromas, as well, along with a slight (very slight) butter and herb and a hint of vanilla.  The Boisseau had a pleasant finish that lingered just short of… Read more →

2009 Twin Islands Sauvignon Blanc, Marlborough, New Zealand

Quick hit on this accessible, serviceable Sauvignon Blanc from New Zealand: The nose hit me with some green pepper (fairly characteristic of New Zealand Sauvignon Blancs), cut grass, and a little bit of citrus. The citrus came through well on the palate:  there was, most notably, lemon and/or orange zest, along with a little bit of grapefruit, maybe?  The acid… Read more →