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Slideshow
Top 10 wines in the US press
Donnafugata, Sicilia DOC, Anthìlia 2013
Rebecca Murphy of the Dallas Morning News kicks off this week’s US press round-up, recommending this Sicilian offering.
“Anthìlia, made primarily from the indigenous Catarratto, is a fine example of how good Sicilian wines can be when the grapes are farmed for quality,” she writes.
“It radiates charm and elegance with aromas and flavors of peaches, melons and apples enhanced with floral notes. It is medium-bodied with lively acidity to keep your taste buds begging for more. Serve it with a seafood stew or Sicilian baked ricotta.”
2014 Zaca Mesa Estate Viognier, Santa Ynez Valley, California
Next, “Zaca Mesa’s 2014 Viognier is representative of a producer that’s focused and confident in what it does,” writes the San Diego Union Tribune‘s Michelle Parente.
“The typical floral aromatics of the grape are graceful, not overpowering. Bright lemon and peach flavors are softened by a creaminess in the mouth. It’s a polished wine, without feeling slick.”
Le Volte dell’Ornellaia, Tuscany, Italy 2013
Dennis Sodomka of the Augusta Chronicle takes us on a trip to Tuscany this week, as he introduces us to this great value cousin of the famous Ornellaia.
“The Le Volte dell’Ornellaia is made of 50 percent Merlot, 30 percent Sangiovese and 20 percent Cabernet Sauvignon. It is a beautiful wine, full of intense color, powerful aromas and fresh fruit. It is an easy drinking wine, with intense aromas and complex flavors,” he writes.
“The wine is a beautiful deep garnet in the glass, with powerful fruit aromas and spicy highlights. On the palate you get lush fruit flavours, especially ripe strawberries and currants, with a nice mix of tannins and acidity.
“Everything is in balance, although I suspect the wine will be even better in a year or two as the tannins mellow out. There is a nice long, fresh finish.”
Ar.Pe.Pe. Valtellina Superiore Inferno Riserva Fiamme Antiche 2010
“Rich and complex, with flavours of red fruit, liquorice and menthol,” is how Eric Asimov of the New York Times describes this Valtelline wine.
Aldo Rainoldi Valtellina Superiore Sassella 2011
Next, Asimov describes this wine as “pure and understated, with flavours of menthol, herbs and minerals.”
Mamete Prevostini Valtellina Superiore Riserva 2010
And finally, Asimov calls this wine “rich and deep, with lingering flavours of licorice, herbs and red fruit.”
Blandy’s Colheita 1996 Malmsey Madeira, Portugal
Next, the Washington Post wine writer Dave McIntyre is passionate for Port this week. “A Colheita is a wine from a single vintage, aged in cask for less than 20 years,” he writes. “Malmsey is the sweetest of the classic Madeiras.”
“This gorgeous wine tastes as though the winemakers macerated candied orange peel in the wine for a decade, along with a few pomander balls (more orange, but with cloves and cinnamon), then sprinkled it with a pixie dust made from roasted hazelnuts foraged at the far edge of the Garden of Eden.
“Well, okay, maybe it’s a little more down-to-earth than that. But not much.”
Broadbent Sercial 10 Years Old, Madeira, Portugal
“Sercial is the driest of the classic Madeiras” McIntyre continues. “This one is fine by itself, but it cries out for ham and other charcuterie, followed perhaps by a rich lunch and the promise of things to come.”
Kendall-Jackson Vintner’s Reserve Summation Red Wine Blend California 2013
Sandra Silfven of the Detroit News takes a look at Kendall-Jackson’s offering this week, beginning with this wine that boasts “bold red and black fruit, spice, sturdy acidity, supple tannins.”
“It’s a blend of mostly Syrah, Zinfandel and Merlot, with some Petite Sirah, Cabernet Sauvignon, Grenache and other varieties. The fruit is lush and rich, woven with spice and alcohol and wood.”
Kendall-Jackson Vintner’s Reserve Merlot Sonoma County 2013
And finally, this is a Merlot “you can almost chew”, Silfven writes. “The firm tannins; the concentrated fruit; the spicy, toasty oak; the balance from the acidity; and the alcohol that adds to the body.
“The Merlot is further braced with Cabernet Sauvignon and some Malbec and Petit Verdot. Imagine an intense jam made of cherries and plums, spiked with espresso.”