There’s a lot of pressure to give the right gift on Valentine’s Day, isn’t there? It can’t be too cheap, can’t be too expensive, it should be a token of your affection – but not too affectionate! Where do you even begin?
If you’ve been smart enough to fall in love with someone who enjoys a good glass of wine, you can relax. At Total Wine & More, we’ve set aside a collection of wines that are perfect for Valentine’s Day – this Sunday.
Whether you want a fun bottle that simply says, “Hey, I think you’re kind of cute,” something delicious to accompany a romantic dinner or a bottle of bubbly to celebrate how lucky you are in love, we have it ready for you. What do you want to tell your Valentine?
Skip the roses and reach for rosé instead.
I’m sweet on you. Pick a bottle of red wine that’s slightly sweet, easy to sip with flirty conversation and a box of chocolates, but substantial enough to enjoy with a good meal. Wink Risqué Red, from California, is a fun and fruity wine that offers a wink and a smile to your Valentine.
You are luscious! Sharing a yummy dessert with your Valentine? Pour yourselves glasses of Paradise Peak Sweet Riesling. This Washington wine, with decadent aromas of apricot and peach, balances rich flavors with a crisp finish. Try it with a fruit tart or cream-filled pastries.
You deserve a bouquet of rosés. Chill a refreshing, dry rosé from the South of France and serve with tasty snacks – olives, nuts, mild cheeses – that complement its Mediterranean style. Share the berry-scented Chateau La Tour Sainte Anne with a Valentine who appreciates an elegant wine.
I love you, and I made you dinner. You clearly have things under control! Now you just need a bottle of delicious Anakena Red Blend, from Chile’s Central Valley. Its jammy berry flavors will make a great pairing with a cozy spaghetti or steak dinner.
You’ve got that special sparkle. Rondel Gold Brut Cava, a highly rated bottling of Spain’s classic sparkling wine, is perfect to pop open when you feel like celebrating. In its shimmering, golden wrapper, it’s fun to share with someone who loves a touch of glamour.
Stop by any Total Wine & More stores this weekend, and we’ll help you find the perfect selection for the holiday. You can also shop online at www.TotalWine.com.
At Total Wine & More, we’re often asked what the difference is between Old World and New World wines. Although we hate to generalize about wine, there are a few key distinctions that often ring true when discussing what separates these two worlds.
In wine terms, the Old World constitutes Europe and the Middle East, areas that have millennia of winemaking history and often abide by age-old viticultural practices, many of which have been codified into law to ensure consistency and authenticity. While Old World wines are markedly different from one another, some attributes tie them together.
Morning vineyard view of the town of St.-Émilion, Bordeaux, France.
In comparison to New World wines, their flavors may seem less pronounced, lower in alcohol, higher in acidity and more tannic. These wines are best enjoyed with food. They’re frequently described as earthy or herbaceous, whereas New World wines are commonly associated with bold and fruit-forward flavors and aromas, often with the fuller body and flavors associated with aging in new oak barrels. As a result, Old World wines are typically considered more elegant and refined in style than New World wines.
Of course, you’d be hard-pressed to find a wine critic who would call a 1986 Caymus Special Selection Napa Valley Cabernet Sauvignon “unrefined.” In fact, Napa Valley’s remarkable wines were critical in legitimizing the New World wine industry.
In 1976, California wines trumped some of France’s greatest reds and whites in the Judgment of Paris, a now historic wine tasting that opened the door to the New World. Now, the New World is much more than Napa Valley. It most prominently includes the whole of the North America, Australia, New Zealand, South America and South Africa.
Although many of these countries have long winemaking traditions, serious commercial investment has only come in recent decades, which means much of the viticulture boasts state-of-the-art agricultural techniques. New World producers are often associated with a greater investment in technology, which allows for increased production and efficiency.
The view from Pritchard Hill at Chappellet Winery.
In contrast to the Old World, the New World is known for its drink-now wines, which are often assigned adjectives like big, lush, fruity and ripe. Many of the New World’s greatest winemaking regions are in warm climates that can produce wines with higher alcohol content and riper flavor.
And yet, the lines between one world and another may be fading. Old World wineries have begun producing fruit-forward, New World-style wines, while many New World wineries aim to produce lower-alcohol, unoaked wines that reflect a distinctly European style.
See how it all began and get a taste of the Old World by stopping by your local Total Wine & More or shopping online.
At Total Wine & More, we’re kicking off a two-week celebration of Old World wines in stores and online. While big names like Bordeaux and Chianti may immediately come to mind, we strive to educate our customers on how big the Old World really is, and how much it has to offer.
When we talk about Old World wine, we mean Europe – countries such as France, Italy, Spain and Germany – which are home to some of the world’s oldest and greatest winemaking regions. In short, “Old World” is often applied to places that are known for their age-old winemaking practices, but it can also describe the soil, climate and topography – or terroir – of Old World regions.
And while we love wines from marquee areas (Bordeaux will always hold a place in our hearts), the Old World has so much more to offer.
France has more than 400 officially designated wine appellations, or appellation d’origine contrôlée (AOC), and many are often overlooked. Alsace is a perfect example. Nestled on the border between France and Germany, the area achieved AOC status in 1962.
Much like France, Europe’s other wine titan, Italy, boasts hundreds of winemaking appellations, and many have a similar story to Alsace—producing great wines that are too often overlooked. While Chianti and Barolo share the limelight, the country has so much more to offer, from Lambrusco and Asti, party-perfect sparkling wines, to Dolcetto and Nero d’Avola, red wines that are easy to fall in love with.
And then there are Old World countries like Spain, Portugal, Austria and Germany, where the wines are coming into their own in the modern era. Thanks to Cava, Tempranillo and Garnacha, Spain is no longer the sum of its Sangria. With the rise of Riesling, Germany and Austria have received much-deserved attention, and Portugal’s Douro Valley has become a hot spot for exceptional red blends.
The Old World is a big place and we want to help you explore it. Stop by Total Wine & More or shop online and you’ll have it at your fingertips.
From holiday parties to New Year’s countdowns, the season’s state of wine is typically all things bubbly. And while we love Champagne, Prosecco and everything in between, we think it’s important to give America’s most popular wine type its proper due. So let’s toast the red-hot reds of Total Wine & More’s top 10 red wines for 2015. Whether you’re taking a break from last-minute shopping, writing up your resolutions or curling up in front of a roaring fire, our list has a red wine for every occasion.
Cabernet Sauvignon is one of the world’s top wine grapes and for good reason. Aficionados love the wine’s rich and delicious flavors. Winemakers love it for the same reason, and it doesn’t hurt that the hearty skin of the grape makes it resistant against rot and frost and more accommodating to a variety of climates. While it first achieved acclaim in Bordeaux, Cabernet Sauvignon has enjoyed equal if not greater success in California, helping wineries like Caymus and Stags’ Leap become titans in the industry. This year, our top red is Montoya Cabernet from the famed Napa Valley. Like all great Cabernets, Montoya offers an abundance of dark fruit flavors, including blackberry, plum and currant. It’s perfect for a hearty winter meal of grilled steak.
Why do so many people love Pinot Noir? Thanks to its traditionally light-bodied nature, it’s very easy to drink. Its typical flavor profile of red fruits, such as cherry and cranberry, only add to its drinkability. And last, but certainly not least, it pairs well with just about any food, from beef to poultry to fish. The second spot on our list belongs to Domaine Loubejac Pinot Noir, which hails from the Willamette Valley, one of Oregon’s most talked-about wine-producing regions. With flavors of black cherry, raspberry, sweet herbs and rose petals, it is a delight to drink from start to finish.
Rounding out the top three, we chose a wine that is a testament to the winemaking power of South America. The Malbec grape made its way from France to the Andean foothills of Argentina in the 19th century and has been dominating the country’s wine industry ever since. Flichman Malbec Tupungato represents the extraordinary value Malbec wines have to offer. An intense, full-bodied wine, it boasts big flavors of black fruits, licorice and pepper with a spicy finish.
Our list also showcases great reds from Marche, Italy; Rioja, Spain; Bordeaux, France and other world-class wine regions. So this holiday season, stop by Total Wine & More and make room in your cart for our favorite reds.
This Saturday, December 5, marks the 82nd anniversary of Repeal Day, which brought an end to the 18th Amendment and 13 years of Prohibition in the United States. At Total Wine & More, we believe there’s no better way to celebrate such a momentous occasion than with cocktails that defined the era.
Like most drinks, the true origins of the French 75 are murky. Named after the French 75mm field gun of World War I, the cocktail first appeared in U.S. print in 1927 in “Here’s How,” one of the few mixology books to be published during Prohibition. While debate continues over when the cocktail first emerged, historians and mixologists largely agree that its modern form was first shaken up at the famed Harry’s New York Bar, which despite its name is actually in the Second Arrondissement of Paris. It achieved notoriety in the states after appearing at the Stork Club, one of New York’s legendary speakeasies.
Harry’s New York Bar opened in 1911 and has been attracting famous clientele ever since. Past patrons include Ernest Hemingway and F. Scott Fitzgerald. Photo Credit: Time Out
A gin and champagne cocktail, the French 75 may have earned its name because its “kick” was akin to the recoil of an artillery gun. However, the recipe has been refined over time, so you don’t have to be a battle-hardened soldier to appreciate it.
Pour the gin, lemon juice and simple syrup into an ice-filled cocktail shaker. Shake well, strain into a chilled flute glass and top with Champagne.
Like the French 75, the Bloody Mary was born and bred within the mahogany walls of Harry’s New York Bar, which remains one of the world’s most revered drinking establishments. By 1920, Russians fleeing the Russian Revolution had started to settle in Paris and began sharing their love for vodka. Ferdinand “Pete” Petiot, the bartender at Harry’s, began looking for ways to bring a little flavor to this flavorless spirit. He decided to experiment with canned tomato juice, which had recently made its way over from America. The resulting drink was first christened “Bucket of Blood” by American singer Roy Barton, in honor of an infamous gambling den and speakeasy in Chicago.
The evolution of “Bucket of Blood” into the mildly more appetizing “Bloody Mary” remains unclear, but Bloody Mary recipes began appearing in print by 1946. While the Bloody Mary may be one of the world’s most complex cocktails, it’s a drink that’s well worth the time and effort.
Combine tomato juice, vodka, Worcestershire sauce, horseradish, hot sauce, salt and pepper over ice in a highball glass. Then pour the drink into a second highball glass. Pour the drink back and forth between glasses several times to ensure the ingredients are properly mixed, and then lightly spray lemon juice over glass. Garnish with celery stick.
Get into the spirit of Repeal Day and stop by Total Wine & More or shop online to get everything you need to mix up some Prohibition-era favorites.
Between handling airport pick-ups and stocking up on essentials from cranberry sauce to ingredients for your great aunt’s famous stuffing, it’s tough to find time for wine. That’s why we’ve put together a list of last-minute favorites that will pair beautifully with your Thanksgiving dinner and impress even the most discerning in-law.
Photo credit: Dr. Heidemanns-Bergweiler
The Mosel is home to some of Germany’s very best Rieslings, and Dr. Heidemanns-Bergweiler Riesling QbA is no exception. Riesling and Thanksgiving are well-matched, since the wine’s lightness, acidity and fruitiness make it a perfect companion to sweet dishes like candied yams as well as rich sides like stuffing. Boasting an 88-point rating from Wine Spectator, Dr. Heidemanns-Bergweiler Riesling QbA offers great flavors of peach and ripe apple. Hints of cream and honey give this wine a delightful finish that will pair perfectly with your first, second and third helpings of turkey.
There are many reasons to love Pinot Noir. But one of its signature strengths plays a critical role during the holidays: It’s hard to find a food it doesn’t complement. This year, we’re toasting with Pinot Noir that hails from one of America’s hottest wine-making regions, Willamette Valley, Oregon. Kudos Pinot Noir Yamhill-Carlton District, Willamette Valley, is a perfect wine to give thanks with on name alone. It also happens to be a wonderfully flavorful wine with notes of black cherry and raspberry accented by aromas of white pepper, spice and rose.
And last, but certainly not least: Muirwood Chardonnay Reserve Zanetta Cuvee, a wine that often makes our recommendation list, given its incredible value and delightfully expressive qualities. Produced from two vineyards in California’s famed Monterey County, it possesses flavors of pear and peach with a finish of vanilla and spice that lingers on the palate. The ripe fruit flavors of the wine counterbalance the richness of many Thanksgiving dishes, as well as the savory, earthy flavors of turkey.
Between last-minute grocery store trips and wondering again why you decided to host Thanksgiving, stop by Total Wine & More, and we’ll be ready with the most essential ingredient when it comes to celebrating the holidays.
You can also shop our Thanksgiving selections online by clickinghere.
Editor’s note: We sat down with the Julie Brown, the winemaker for Bloom Vineyards in Seattle, WA. If you’ve never tried a Bloom Vineyard wine, they’re great – and we found the winemaker to be pretty impressive herself! Read on:
What inspired you to join the wine industry?
You know, that’s a really funny question. I grew up in Los Angeles and if you had asked me what I was going to do, I would have said mechanical engineering. That was my plan until it was time to actually go to college. I went into business management, deciding I wanted to be the CEO of some business; didn’t know and didn’t care what kind. Then I moved to Washington and knew NOTHING about the wine industry. I was offered a job as a wine club manager which, after I figured out what it was, made sense with my business management background. So I said “why not?” That harvest, the winery threw me into the cellar to help out and I decided there was no way I was ever going to leave. Not only did it touch on the paperwork tracking/business side of my brain that I liked, but also the creative art side of my brain that I LOVE! Good news: as it turned out, I wasn’t half bad at it. The rest is history.
Having worked in so many different wine regions of the world, do you have a favorite?
I actually don’t. Every varietal grows so differently in every region that I have favorite regions for particular varietals and wine styles, but that is about it. Living in Washington, the Columbia Valley will always hold a major place in my heart but it still isn’t a blanket favorite.
I love to make blends. I look at it like painting. You get all these fantastic colors that on their own are gorgeous but then you get to see how they fit together and express your style. You end up making an art piece that is so different from everything you started with. Because of that, I love to try other winemakers’ blends. Through blends, you get an inside look at their true styles when they aren’t limited to a varietal or wine region style. However, if I’m sitting down for a glass of wine, it depends on what I’m doing or eating. Inside in the winter, curled up reading a book, I love a nice bold Cabernet. Outside on the patio, I’m grabbing that Pinot Grigio without hesitation. BBQ-ing, I’m leaning more toward a Chardonnay or a lighter Red Blend (I normally BBQ pork).
When you’re not making wine, what do you like to spend your time doing?
Anything and everything. I tend to have TONS of hobbies—some I’m good at, most I’m not—but I figure if you can’t laugh at yourself every once in a while, you’re not living right. I try to go on adventures with my friends like trying to find Mt. Rainier (unsuccessfully…it’s a long story), or hanging out at a local bar with my friends.
How do you “Bloom”?
I “Bloom” by painting and drawing. It was my first passion in life and something I will always do! In high school and college I took every studio art class I could take. My favorite past time is sitting on the deck (at my grandma’s house because I don’t have her view), looking over the river with a glass of wine in one hand and charcoal pencil in the other, headphones in my ears, and listening to music loud enough so that nothing else in the world existed but me, the wine, the pad of paper, and Mother Earth ahead of me!
Let the wine speak for itself. If you start with great grapes, you end with great wines, and I like to let the wine tell me what it wants. During fermentation, if you taste the wine every day it will tell you what to do. After fermentation, don’t fuss with it so much. Take a step back and let it happen. I’m a big believer in tasting your wines to figure out what they want, not relying on numbers like pH or sugar levels so much. That being said, you do have to look at some numbers, just don’t put everything in them. I like to think about it like this: when you make lemonade from scratch at home I’m sure you have a basic recipe with so much sugar, so much lemon juice, and so much water, right? But when you add all that in, do you just assume it is perfect and serve it or do you taste it? It’s the same idea: taste it and see what it needs.
What are some of your favorite “wine moments” when you either discovered the magic of wine or gained a new level of appreciation for it?
My first harvest I remember walking through the vineyards with the winemaker, absorbing everything I could possibly learn from him and tasting everything. I did not know ANYTHING about what I was looking for but I tried my best to remember and hold onto that information all throughout harvest. The next year, walking through the vineyards again and tasting things, all of a sudden I knew what he was talking about I could taste the differences in the grapes. I could taste and understand what most likely would stay and what would go away as the wine developed. I thought that was the most amazing thing ever! Every year as I walk through the vineyards tasting, I pick up more and it’s the most beautiful thing.
What would people be surprised to know about you?
I moved straight from Los Angeles to Prosser, Washington. And no, not for a guy. I did it all on my own accord.
Which is your favorite Bloom wine from the current vintage and why?
Outside with my friends and/or family on a gorgeous summer day, nothing beats a chilled glass of Bloom Pinot Grigio! Between the acid, fruit and clean crispness of the wine, you can’t go wrong. It goes with just about any food (especially a nice cheese plate) and is so easy to drink. Cheers!
We asked our friend Panos Kakaviatos of Wine Chronicles to recount his days this year at en primeurs week (or “wine futures” week) to help bring our readers to latest information on the 2014 vintage from Bordeaux, Burgundy, the Rhône Valley and Port. This is the final segment, in which he offers an overall assessment of the 2014 Bordeaux vintage.
The final numbers proved to meet expectations of UGCB president Olivier Bernard, who reported some 20,000 participants coming to taste 2014 barrel samples: the highest number of participants since the 2009 barrel tastings in 2010, he said.
Customers certainly have dollar signs in mind.
Bernard, who is also owner of Domaine de Chevalier, reiterated a call to chateaux to release wines at a “sensible price” for Eurozone countries, which should allow a favorable exchange rate to provide a discount for buyers elsewhere (including us in the United States).
“If Europe is a buyer, then the U.S., U.K., China and Japan will purchase 2014 futures,” Bernard said. Well, we shall see.
As for the quality of the vintage, it was good to read positive feedback from fellow wine writers across the globe.
Take veteran Danish taster Izak Litwar. He remarked that “not a single bad wine” was to be found in the Left Bank, with especially strong performances in Pessac-Léognan, Pauillac and Saint Estephe. Like others tasters, he appreciated the tonic aspect of the whites – both sweet and dry – given the high acidity of the vintage. And although the Right Bank was not as homogenous in quality, “some stunning wines have been made there.”
It is always reassuring to find fellow writers who agree with you, too. For example, the great Bordeaux-based author and critic Jane Anson agrees with me that two of the very best barrel samples were Vieux Château Certan in Pomerol and Montrose in Saint Estephe. And we both were impressed with Langoa Barton, in one of its best from barrel performances ever.
At a blind tasting of Margaux wines, almost everyone in the room – from over 10 different countries – marveled at the strong performance of Château Labegorce.
For veteran Swiss wine writer Yves Beck, 2014 comes off as a “very good year” with some “great wines”.
According to Paul Pontallier of the famous Château Margaux, “It is not quite as good as 2010, 2009 or 2005, but it is the best of the very good recent vintages.” Many observers agree with that notion.
Perhaps Niko Dukan of Croatia put it best: “Bordeaux certainly needed 2014, especially after the extremely difficult vintages before.”
As a lover of wines with vivacity and freshness, I particularly recommend the vintage and my message to Total Wine buyers is you can seek out 2014 with confidence. The team at Total Wine will work hard to get you a very broad selection, so you will be able to find whatever style (and price point) you want.
Halloween may still be a week and a half away, but that doesn’t mean you can’t get a head start on trick-or-treating. We’ve selected some of our favorite beers and wines that will satisfy all types of candy cravings. After all, there’s nothing more terrifying than an empty bar.
The hopivores at DRAFT Magazine gave this Lambic a 91-point rating, so it comes with credentials, which also include a gold medal at the 2013 U.S. Open Beer Championship. With a refreshing raspberry flavor and perfect balance of sweetness and acidity, this Lambic is truly candy for beer lovers.
Young’s award-winning Double Chocolate Stout is for those whose Halloweens often end with piles of candy bar wrappers. A combination of chocolate malt and real dark chocolate means this beer lives up to its name. Upon opening, you’ll be met with aromas of dark chocolate, mocha, caramel and vanilla, which are followed by delicious flavors of roasted malt and chocolate.
This Danish apéritif is rich and smooth, boasting a lovely tart cherry flavor that puts those trademark cherry lollipops to shame. If you’re looking to enjoy a pre-Halloween treat, add this cherry wine to club soda and serve over ice for a frightfully refreshing cocktail.
4. Red Decadence Chocolate Wine As the name suggests, this wine is truly decadent with flavors of black cherry, blueberry, plum and, of course, dark chocolate. A flawlessly balanced sweet wine, we couldn’t think of better company when catching up on our favorite horror movies.
Sometimes, there’s nowhere to rum. George Ocean Coconut Rum, one of our new favorite spirits, takes center stage in our White Ghost cocktail, which will satisfy even the most discerning poltergeists. With the inclusion of banana and orange liqueur, the drink’s flavors are reminiscent of the taffy candies we’ve come to know and love.
We asked our friend Panos Kakaviatos of Wine Chronicles to recount his days this year at en primeurs week (or “wine futures” week) to help bring our readers to latest information on the 2014 vintage from Bordeaux, Burgundy, the Rhône Valley and Port. This segment is his top ten bargain picks from this year.
1. Château Haut Bages Liberal(Pauillac)
I recall a horizontal for Decanter Magazine a few years ago with other 5th growths for the 1990 vintage – including Lynch Bages and Grand Puy Lacoste. While Haut Bages Liberal was not quite as long as the two others, it was not far behind and better than most other 5ths. Same goes for 2014. Tasted blind at Château Phelan Segur with other journalists, the barrel sample gave off red and black fruit expressions. A bright and fresh palate with sustain, like a musical note that lasts a long time. Medium-plus body, high tannin, high acidity and medium alcohol. Quite savory overall and barrel age could well flesh it out to the higher end of the “points” spectrum. 91-93+
2. Château Pibran (Pauillac)
A superb effort from the team that makes the legendary Château Pichon Baron, this Haut Medoc is well worth your hard-earned money. It has Pauillac power but with a mini velvet glove delivery. Suave tannins and freshness on the finish with a long finish. What more can one want? 91-93
Image courtesy Laure Marie Ducloy
3. Château Tronquoy Lalande (Saint Estephe)
Savory and robust, with flavors of both red and black fruit, this barrel sample reinforced the idea for tasters of how well Saint Estephe did in 2014. Tannic and ripe Merlot (56% of the blend) with almost heady alcohol (14.3%) gives it a broad and full body. Along with Ormes de Pez, a top example from Saint Estephe in the moderate price category. 90-92
4. Château Lanessan (Haut Medoc)
This estate has a long, well-earned reputation for bringing fine price-quality ratios to savvy Bordeaux consumers. Once again in 2014, we have a smooth and savory palate, with more red than black fruit, medium-bodied wine, with a rich mid-palate and a long finish. 90-92
5. Château Quinault L’Enclos (Saint Emilion)
Just 12.6% alcohol. “Twenty years ago we were proud to have high-alcohol level wines and now we are proud to be low,” remarked estate consultant Kees Van Leeuwen. Very fresh, yet much sap and mid-palate concentration. Flavors include ripe plum and cherry. Medium plus body and smooth medium plus finish with lift, made from nearly 70% Merlot, but also Cabernet Franc and Cabernet Sauvignon. Delicious. 90-93
6. Château Fombrauge (Saint Emilion)
I recently wrote an article in Decanter about Saint Emilion and how Fombrauge counts among 15 other estates that were promoted to grand cru classé in the 2012 classification. It’s a well-merited promotion. Although I have a more classically-inclined palate, I think that the utter flamboyance of this estate can be irresistible – and such is the case in 2014. Tasted blind, it exhibited brambly red and blackberry fruit, with a modernist touch of oak spice, but well-integrated and the higher acidity of 2014 gave it needed balancing freshness. 90-92
7. Château La Cabanne (Pomerol)
Tasted blind with its peers and again at the Bordeaux négociant Vintex, this is a revelation because La Cabanne tends to under-perform. Not so in 2014. High acidity combined with rich and suave tannins lead to a focused and fresh mid-palate and linear and medium-plus finish. Barrel aging will soften the touch. Nice job! 90-91+
8. Château Carbonnieux (Pessac-Léognan)
Fine cedar aromas precede a palate marked by suave tannin and tonic freshness coming from the vintage. Medium-bodied, yet barrel aging will likely give it more mid-palate: a fine effort from a producer that offers quality at an affordable price. 90-91
9. Château Carbonnieux (Pessac-Léognan)
This is a wine I regularly served in my days as a wine steward on Nantucket Island’s famous Chanticleer restaurant. Tasted both at a trade tasting and at the château, the barrel samples were very smooth and savory, with grapefruit brightness and an almost velvety texture – a good example of a 2014 white that is not varietal in nature. 90-92+
10. Clos Floridene (Graves)
Tasted twice at two different trade tastings with consistent notes. This is textbook white Graves that should be a bargain for savvy white wine lovers. It gives off pure citrus and mineral notes, has a smooth texture with medium body and medium flavor intensity and ends with a bright finish. 90-91+