While our love affair with the Sonoma winery, Arista, is primarily due to their stellar Pinot Noirs, we have been known to sample some of their other offerings like Chardonnay and even a rose made from Pinot Noir from time to time.
The rose from the Russian River Valley may not pack as much of a full-body punch as its intense-red siblings, but this rose wine from Sonoma checks the boxes for us all the same.
When we visited Napa, one of the first vineyards we made it to was Cakebread Cellars. Not only did we have a wonderful time at our tasting, we walked away with several bottles to enjoy at home. (You can read more about how we checked wine on a plane here.)
One such bottle was Cakebread's Pinot Noir Annahala Ranch 2015 and when we opened it in 2020 at five years old we knew we had found a gem- both for its flavor profile and its price point!
We've had many glasses of Cava in the past- some average, some good. But we had never had one that was absolutely stellar, that is until we had the Pares Balta Blanca Cusine 2011.
This is some stellar Cava, and for its price point (sub $40 per bottle at our local distributor) we absolutely couldn't ask for anything more. In being 78% Xarel-lo (with the rest being Chardonnay and Pinot Noir), we also were able to get a fonder appreciation for the grape in this one.
One winery we missed out on visiting when we explored the Finger Lakes was Heart & Hands. We had heard about wines from this vineyard for a while and were pretty bummed we couldn't make the stop happen.
Thankfully, while exploring a wine store in Ithaca we found a bottle of the Heart & Hands Pinot Noir 2018 and picked it up without hesitation to give them a try. While we would say this was a fairly representative Pinot Noir as far as the varietal is concerned, it was quite surprising that it came from the Finger Lakes!
Nicolas Feuillatte's Reserve Exclusive Champagne is an alluring bottle with a wonderful aroma, a slight funkiness, and strong flavors of lime and tropical notes on the palate.
Consider us pleased.
While we would typically like a bit more body and complexity in our reds, the Domaine Vincent Dureuil-Janthal Rully came through with a wealth of red fruit flavors as well as subtle undertones of clove and other earthy characteristics.
The steak we paired this one with was perhaps a bit too strong in the meat department, but the morel mushrooms as a side worked out beautifully.
