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Top 10 wines in the US press

Domaine Gérard Tremblay, Chablis AOC 2014

Rebecca Murphy of the Dallas Morning News kicks off our US press round-up this week with a Chablis from Tremblay which she says “is a beautiful example of precisely focused citrus, green apple and pear fruit with a light smoky, mineral character that some compare to fresh oyster shells.

“The vibrant tension between intense fruit and vivid acidity makes it the ultimate oyster-on-the-half-shell companion. It also pairs well with a spicy Thai stir-fry or a pasta with a creamy sauce.”

Casa de Piedra Espuma de Piedra Blanc de Blancs, Mexico

Next, Michele Parente of the San Diego Union Tribune introduces her readers to this interesting sparkler from Mexico.

“The Espuma de Piedra Blanc de Blancs? It’s 50 percent Chardonnay, 50 percent Sauvignon Blanc and 100 percent rebellious deliciousness”, she enthuses.

“With soft aromas and flavours of warm, buttered brioche and toasted nuts buoyed by big, sturdy bubbles, this is a luscious, complex and surprising wine.”

Donnafugata SurSur Grillo 2014, Sicily, Italy

The Washington Post‘s Dave McIntyre takes us through his top wines to toast the advent of Spring, beginning with this Sicilian drop.

“Grillo produces a crisp, citrusy, refreshing white wine, and Sicily is the predominant region where it’s grown”, he writes.

“This wine is a delightful companion to seafood, either in salads or from the grill.”

Netzl Rosanna Rosé Zweigelt 2015, Carnuntum, Austria

“Zweigelt is one of Austria’s major red-wine grapes”, McIntyre continues.

“This rosé is sharp and focused, avoiding some of the overripeness of European rosés from the warm 2015 vintage. Delicious.”

Gini Soave Classico 2014, Veneto, Italy

“Soave may be Italy’s classic white wine, and this fine example shouts of spring”, he writes of this Italian rosé.

“Try it with seasonal salads — even fresh asparagus, notoriously a wine killer/tricky pairing.” 

Graffigna Grand Reserve Malbec 2013, Argentina

Dennis Sodomka of the Augusta Chronicle chooses this Argentine Malbec as his wine of the week.

“The Graffigna Grand Reserve Malbec has an intense purple colour with bluish black hints on the edges”, he writes.

“The aroma is plums, cherries and blackberries with some floral notes. Those fruits are also in the taste, which is opulent and silky. You can feel the mature tannins, structured and soft at the same time. The aftertaste keeps going strong long after you swallow the wine.

“The grapes macerate on the skins for 20 days with seven days fermentation and a malolactic fermen­tation. The wine is aged 12 months in new oak barrels. This wine could age 10-12 years in the bottle.”

Monastero Suore Cistercensi Lazio Bianco Coenobium 2014

Eric Asimov of the New York Times also takes the chance to pick some light spring wines.

“This is a rare Lazio white with great character, a blend of Trebbiano, Malvasia and Verdicchio”, he writes.

“The grapes are grown by Cistercian nuns just north of Rome and made into wine under the supervision of Giampiero Bea of the great Umbrian producer Paolo Bea.

“It’s redolent of apples, herbs, citrus and volcanic soils, and has just the slightest pleasant tannic rasp, courtesy of longer-than-usual maceration with the grape skins.”

Ronchi di Cialla Colli Orientali del Friuli Ribolla Gialla 2014

“Ribolla gialla is one of the indigenous grapes of the Friuli-Venezia Giulia region in northeastern Italy”, Asimov continues.

“This is a straightforward version compared with some of the vanguard wines made in the region, but it’s delicious, with flavours of nuts, flowers and tropical citrus fruits along with mineral undertones.”

Ravines Finger Lakes Dry Riesling 2014

“Riesling has been a great success story in the Finger Lakes, and though it’s not the only winner in the region, it’s been by far the dominant grape there”, says Asimov.

“Year in and year out, Ravines’s riesling has been one of my favourites. It’s absolutely refreshing, with earthy, citrus and wet stone flavours.

“If you like this, try the Ravines Argetsinger Vineyard riesling, a firmer, deeper single-vineyard version.”

Giesen Pinot Noir “The Brothers” Marlborough 2013

And finally, Sandra Silfven of the Detroit News chooses this New Zealand Pinot Noir to round up our collection.

“The fruit is so gloriously dense and fleshy it’s like chewing cherries, currants and pomegranate with a kick of vanilla and a smidge of caramel, cocoa and brown baking spice.

“It’s like a liquid chocolate truffle with a cherry and alcohol in the centre. Flavours are persistent; tannins are smooth and round.”

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