Top 10 wines in the US press

2013 Maysara McMinnville Pinot Noir, Momtazi Vineyard, Three Degrees, Oregon

Eric Asimov of the New York Times starts this week’s collection of wine reviews with this “fresh, taut and penetrating” offering from Oregon, with “pretty aromas of flowers and red fruits, and tart, stony flavours.”

2013 Belle Pente Pinot Noir, Willamette Valley, Oregon

Next is a “lightly tannic” Oregon Pinot from Belle Pente, “with aromas of flowers and red and black fruits, and fresh, persistent flavours of fruit and iron,” writes Asimov.

2013 Kavaklidere Yakut Öküzgözü-Boĝazkere, Turkey

Dave McIntyre of the Washington Post begins review of this Turkish wine with one word: “Wow.”

“This blend of indigenous Turkish grapes is stunningly good for the price,” he writes. “And it only gets better after a day or more, so if you find yourself underwhelmed, try something else and come back to this one later.

“It is beautifully balanced and offers dark-fruit flavours and savoury earthiness, anchored with those grippy tannins that hold your palate and your imagination. Note to self: Stock up on this one before this review appears!”

2011 Stobi Vranec Veritas, Macedonia

Next a Macedonian offering from McIntyre. He writes: “Vranec is a deep-coloured red grape variety genetically related to California’s zinfandel and to Plavac Mali in the Balkans. This is a lovely, savory wine that cries out for charcuterie or a hearty beef stew.”

2012 Diren Öküzgözü Collection, Turkey

Another Turkish pour rounds up McIntyre’s contribution to our collection this week.

“Medium-light in weight, with a delightful fruitiness reminiscent of Beaujolais or Pinot Noir, this is an excellent foil for cured dried meats and sausages,” he writes. “It benefits from some Cabernet Sauvignon that gives it heft.”

2013 Yealands, Marlborough, Sauvignon Blanc

Rebecca Murphy of the Dallas Morning News is up next with this cool-climate Marlborough Sauvignon Blanc.

“Cool means the grapes maintain their acidity, plus they have a longer growing season to develop flavours,” she writes. “This Sauvignon Blanc is proof, with its pink grapefruit and lychee fruit layered with flavours of lime zest and fresh herbs.

“That luscious fruit is abuzz with vibrant, citrusy acidity. Enjoy it with fresh goat cheese, grilled shrimp or New Zealand green-lipped mussels.”

2014 Bodega Garzón Sauvignon Blanc Uruguay

Sandra Silfven of the Detroit News turns her gaze to two Bodega Garzón offerings, beginning with this Sauvignon Blanc. It displays “intense aromas of lemon-lime, grapefruit, passionfruit and white stone fruit are followed by vibrant, crisp-tart flavours streaked with minerality”, she writes.

“It’s fermented and aged in stainless steel. It’s perfect for pairing with light pasta dishes, seafood and cheeses. As an aperitif or food wine, it would be delicious.”

2012 Bodega Garzón Tannat, Uruguay

Next is its Tannat offering. “It’s dark as night, intense, dense, and packed with fruit,” she writes. “Think berries, plums and spicy black pepper, dark chocolate and espresso coffee.

“It’s fermented in those concrete egg-shaped fermenters that are trending in contemporary winery circles and aged in French oak.”

2013 Anaba Turbine Red, Sonoma Valley

Now Dennis Sodomka of the Augusta Chronicle invites us to consider this Sonoma blend.

“In this one I smelled plenty of ripe raspberries and blueberries with notes of cherry cola, violets and black pepper,” he writes.

“It is a medium-bodied, complex wine with flavors of plum, blueberry, pepper and a hint of smoke. It has a long finish”.

2011 Layer Cake Garnacha, Calatayud, Spain

And finally, Michele Parente indulges her sweet tooth with this Spanish Garnacha. It is “a deep garnet with powerful cocoa and concentrated black fruit aromas.

“In the mouth, it was all pronounced spice and earthy herbs, with an appealingly rustic, almost wild, character,” she writes.

“This is a solid wine that calls for hearty dishes, just perfect for this time of year. And don’t even think about pairing it with cake.”