Top 10 wines in the US press

S. Irene Virbila recommends a “beauty” of a Chardonnay that is “elegant and food-friendly”, while Paul Gregutt picks out a “honey-drenched ice wine”.

Writing in the LA Times Virbila said of her pick: “Score one for California Chardonnay.” She added that the wine “combines the juice from five vineyard sites in the Santa Rita Hills, each one contributing a different expression of Chardonnay to the blend. The result is an elegant, food-friendly Chardonnay with aromas of melon and orange blossom”.

Gregutt’s choice for his readers in the Seattle Times was for one those who are “hankering for something sweetly decadent”.

Read through the following pages to find out more about these and other wines recommended in the US press over the last week.

2011 Neyers Evangelho Vineyard

Jon Bonné in the San Francisco Chronicle, picked out this wine, saying that it had a “smoky, ripe expression of the grape, redolent of toasted pumpernickel, violets and classic roasted plum fruit. It shows a nuance and suppleness that old Contra Costa soils can offer”.

2007 Coca I Fitó Montsant

In the New York Times Eric Asimov revealed that this wine rated highly in a recent tasting by his panel. He said that the wine was “structured, tannic wine with strong flavours of anise and menthol. The wine was 30% Garnacha, 20% Carignan and 50% Syrah”.

2009 Clos de Noi

Asimov’s panel ranked this wine, made entirely from Carignan, third in its tasting of Montsant wines. He wrote: “It was vibrant and alive wine with earthy, funky liquorice flavours, and, at $19, our best value.”

Adelsheim Vineyard Pinot Noir 2010

In the Washington Post, Dave McIntyre said this wine was “liquid silk – and tastes like Pinot Noir.” He listed a number of wines that he said “demonstrate what Oregon Pinot Noir can achieve when handled with restraint”.

Castillo del Baron Monastrell 2011

Michael Petersen from the LA Daily News, recommended this wine, he wrote: “Made from grapes grown in Spain’s Yecla wine region, this is a wonderfully dense wine that is overflowing with notes of violets, cedar and black fruits. It pairs perfectly with herb-roasted chicken.”

2010 Brewer-Clifton Chardonnay ‘Santa Rita Hills’

Also in Los Angeles, but writing for the LA Times, S. Irene Virbila is clearly impressed with this Chardonnay. She wrote: “It’s lean and focused, yet complex and long in the finish. This is a terrific entry-level Chardonnay at a great price for the quality. Drink it with seared scallops or steamed Santa Barbara spot prawns. It does nicely as an aperitif, too, with olives and toasted almonds or a little smoked trout.”

Bodegas Sierra Norte, Utiel-Requena DO, Pasion de Bobal 2009

Rebecca Murphy writing in the Dallas Morning News, said of this wine: “This black-ruby coloured, medium-bodied wine has loads of blackberry, strawberry and blueberry fruit. It is rich and smooth in the mouth and finishes with husky tannins. Serve it with grilled red meats or sausages.”

Waterbrook 2010 late harvest Semillon ice wine

This is the “sweetly decadent” ice wine that Paul Gregutt picked out in the Seattle Times. He added: “This honey-drenched ice wine matches its luscious mix of pear, peach and apricot fruit to the gorgeous, super-sweet flavours of grapes frozen on the vine. Yum!”

2011 Tenutae Lageder “Porer” Pinot Grigio, Alto-Adige

In the Miami Herald, Fred Tasker picked out wines from Alois Lageder, he describes the winery as being “synonymous with natural grape-growing and winemaking principles that, while showing great respect for the soil, also seek economic sustainability”. He described this biodynamic wine as, “light and crisp, with intense aromas and flavours of peaches and minerals”.

2011 Alois Lageder Pinot Bianco, Alto-Adige

Tasker also recommends this wine, writing: “Lageder’s white wines are light and lively, with pure fruit flavours and a crispness that goes nicely with food.

“They go well as aperitifs and with shellfish, seafood pastas and other light dishes.”

He added that this wine is “crisp and light, with apricot and golden delicious apple aromas and flavours”.