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Roche Bousseau Anjou Rouge
The Château de la Roche Bousseau is first mentioned in the 15th century, but it was destroyed following the French Revolution. The Regnard family bought their first vines in 1791 around that time, now they own about 200 acres of vines. This is typical of what they produce: absurdly underpriced 100% Cabernet Franc from older vines with bright fruit and slightly herbal notes that are both fascinating and perfect for you to toss chicken on the grill.
Type, Body & Flavor
Roche Bousseau Saumur Brut
Pointless arguments about which grape is the “greatest” are stupid. But now that I’ve raised the issue, shouldn’t Chenin Blanc be in the discussion? It can be stunningly complex and long-lived as a dry wine, off-dry wine, sweet wine and even dessert wine. If that weren’t enough, the grape can also offer silky and complex sparkling wine. This has 20% Chardonnay to add to its richness. More character than you can imagine.
Type, Body & Flavor
Rocoiseau Viognier
More than a half century ago Viognier was forgotten; near extinct. In the 1980s things blew up, with acreages quintupling. There were a few successes, but most just didn't do justice to the grape. Winegrowers eventually found the ideal conditions, while the Viogniers of the Rhone have become pricey and sought-after. Elevated spots in the Pays d’Oc are this wine’s source; to a great degree this is the grape’s frontier now.
Type, Body & Flavor
Rombauer Chardonnay
Fruity. Buttery. Big. It's Rombauer, I don't think any further explanation is needed.
Type, Body & Flavor
Rosabelle Rose
For rose it doesn't matter as much what grapes you use, just the process. Though they need to be picked early and when they’re still tangy and tart. For Rosabelle that means Grenache and Cinsault. These days a paler style of rosé prevails, set by Provençal producers and Rosabelle is cut from that cloth.
Type, Body & Flavor
Saint Nicolas Pinot Noir
Everybody talks about how difficult Pinot Noir is to grow but, to be honest, it’s not that hard to grow it. It’s just hard to make it taste like Pinot Noir, rather than a generic red wine. You’ve got to grow it in a nice place where things cool off at night, as happens in this little spot of the Languedoc, protected from the afternoon sun. Maybe it won’t change your world, but it will taste like Pinot Noir that makes you want to drink some more.
Type, Body & Flavor
Saldo Zinfandel
The Prisoner Wine Company needs no introduction; current winemaker Jen Beloz knows Zinfandel like nobody (she was at Ravenswood for years); this Zinfandel is blended from vineyards “here and there” (or “saldo” in Latin) throughout Northern California.
Type, Body & Flavor
Schweiger Napa Cabernet
Type, Body & Flavor
Scout's Honor Red
As consumers look for less expensive offerings, Cali producers have been scrambling to try and show they can produce high quality wine at affordable prices. Venge Estate makes several top notch reds in the $50 plus range and are well known for their high quality wines. For those who think you need to spend a fortune to get a great red wine, this may change your mind.
Type, Body & Flavor
Sebastiani Cherryblock Cabernet Sauvignon
For decades Cherryblock has been the flagship wine for the Sebastiani family. Samuele Sebastiani emigrated from the Tuscany region of Italy in 1895 and started Sebastiani nine years later. He bought land in Sonoma County and made commercial wine for years; generations later, their oldest and most heralded vineyard is the Cherryblock Vineyard, most recently replanted in 1961. With about 8% Merlot, this is an expression of rich, old-vine Sonoma Cab.
Type, Body & Flavor
Roche Bousseau Anjou Rouge
The Château de la Roche Bousseau is first mentioned in the 15th century, but it was destroyed following the French Revolution. The Regnard family bought their first vines in 1791 around that time, now they own about 200 acres of vines. This is typical of what they produce: absurdly underpriced 100% Cabernet Franc from older vines with bright fruit and slightly herbal notes that are both fascinating and perfect for you to toss chicken on the grill.
Type, Body & Flavor
Pairings & Occasions
Roche Bousseau Saumur Brut
Pointless arguments about which grape is the “greatest” are stupid. But now that I’ve raised the issue, shouldn’t Chenin Blanc be in the discussion? It can be stunningly complex and long-lived as a dry wine, off-dry wine, sweet wine and even dessert wine. If that weren’t enough, the grape can also offer silky and complex sparkling wine. This has 20% Chardonnay to add to its richness. More character than you can imagine.
Type, Body & Flavor
Pairings & Occasions
Rocoiseau Viognier
More than a half century ago Viognier was forgotten; near extinct. In the 1980s things blew up, with acreages quintupling. There were a few successes, but most just didn't do justice to the grape. Winegrowers eventually found the ideal conditions, while the Viogniers of the Rhone have become pricey and sought-after. Elevated spots in the Pays d’Oc are this wine’s source; to a great degree this is the grape’s frontier now.
Type, Body & Flavor
Pairings & Occasions
Rombauer Chardonnay
Fruity. Buttery. Big. It's Rombauer, I don't think any further explanation is needed.
Type, Body & Flavor
Pairings & Occasions
Rosabelle Rose
For rose it doesn't matter as much what grapes you use, just the process. Though they need to be picked early and when they’re still tangy and tart. For Rosabelle that means Grenache and Cinsault. These days a paler style of rosé prevails, set by Provençal producers and Rosabelle is cut from that cloth.
Type, Body & Flavor
Pairings & Occasions
Saint Nicolas Pinot Noir
Everybody talks about how difficult Pinot Noir is to grow but, to be honest, it’s not that hard to grow it. It’s just hard to make it taste like Pinot Noir, rather than a generic red wine. You’ve got to grow it in a nice place where things cool off at night, as happens in this little spot of the Languedoc, protected from the afternoon sun. Maybe it won’t change your world, but it will taste like Pinot Noir that makes you want to drink some more.
Type, Body & Flavor
Pairings & Occasions
Saldo Zinfandel
The Prisoner Wine Company needs no introduction; current winemaker Jen Beloz knows Zinfandel like nobody (she was at Ravenswood for years); this Zinfandel is blended from vineyards “here and there” (or “saldo” in Latin) throughout Northern California.
Type, Body & Flavor
Pairings & Occasions
Schweiger Napa Cabernet
Type, Body & Flavor
Pairings & Occasions
Scout's Honor Red
As consumers look for less expensive offerings, Cali producers have been scrambling to try and show they can produce high quality wine at affordable prices. Venge Estate makes several top notch reds in the $50 plus range and are well known for their high quality wines. For those who think you need to spend a fortune to get a great red wine, this may change your mind.
Type, Body & Flavor
Pairings & Occasions
Sebastiani Cherryblock Cabernet Sauvignon
For decades Cherryblock has been the flagship wine for the Sebastiani family. Samuele Sebastiani emigrated from the Tuscany region of Italy in 1895 and started Sebastiani nine years later. He bought land in Sonoma County and made commercial wine for years; generations later, their oldest and most heralded vineyard is the Cherryblock Vineyard, most recently replanted in 1961. With about 8% Merlot, this is an expression of rich, old-vine Sonoma Cab.
Type, Body & Flavor
Pairings & Occasions