Floral and herbaceous on the nose - almost like a Spring Walk. Dry with sweet fruits like kiwi and leechy on the palate. The lasting impression from this wine is its smooth finish. A good aperitif with scallops or a salad.
This, in my opinion, was not a wine that is typical of Adelsheim. It was flabby, one-dimensional and just plain uninteresting, much like Pinots I have tasted from lesser wine regions (such as the NY Finger Lakes). I\'m willing to give Adelsheim another chance... but I\'ll be cautious about my next purchase.
Pineapple, grapefruit, caramel and a suprising amount of vanilla. I prefer Viognier that is aged in neutral French oak instead of new French oak barrels, but maybe that\'s just me. Still, it\'s great to see Washington wineries branching out the Rhone whites.
This Cab tasted just like the other two Whitman Cellars reds that I tasted, except with less earthiness. The flavors were good, with a profile of super-extracted black cherry, blackberry and dried currant with chocolate, caramel and smoke. But this wine tasted too manipulated, the extraction level was too high and it just didn\'t taste unique. Drink now.
Stewed blueberry, huge amounts of fresh tobacco, high alcohol, super extracted fruits and chocolate. I liked this Merlot a lot, and felt that the tobacco notes were really indicative of a Walla Walla Merlot. One of the few Washington wines I\'ve tasted recently that taste like they were from Washington (i.e. not trying to be something they\'re not). My only complaint was that the wine was too extracted.
This was a good Tempranillo, much like the California Merlots I used to drink, which were great with Tuesday night dinner with the family. The fruits included pomegranate, blueberries and bing cherries with notes of tobacco, cedar and cinnamon. The finish was all oak -- hefty tannins that left me licking my chops just to get a little saliva back.
I like the fresh acidity shown through the lemon and grapefruit notes on this wine. It also shows pronounced minerality, with subtle notes of fleur de sel and Bucheron. Great with pasta topped with goat cheese and spinach.
Loved this wine. Finally, a real California Pinot Noir. I thought they didn\'t exist anymore now that all Pinots are super-extracted, high alcohol Zinfandel wannabes. True to Pinot in flavor, texture and aroma.
The nose says, "Cheese, cheese and more cheese." And I loved it. I found this at a wine bar and it was lovely with our cheese plate of Stilton and Humbolt Fog. Wow. Complex, integrated, cheesy, smoky, and great berry flavors. For $24 it was a damn fine wine.
I purchased two bottles of this Beaujolais and it was corked both times. I've never had a problem with other vintages of Louis Jadot Beaujolais, so I was surprised to find this problem back-to-back.