Top 10 wines in the US press

2014 Trivento Argentinian Blend Cabernet Sauvignon-Malbec Reserve, Mendoza, Argentina

Sandra Silfven takes a look at two Argentine offerings from Trivento this week.

“This 50-50 blend is a medium-bodied wine with flavours that pop — red berry, cherry, spice and subtle oak with a sturdy backbone of acidity,” she writes.

“It’s a quaffer – the wine you pour with pizza or burgers or a grilled steak. The balance sets it apart from wines at this price point – it has the right marriage of fruit, acidity and oak.”

2014 Trivento Malbec Reserve, Mendoza, Argentina

“Flavours of raspberry jam, dark plum, strawberry, spice and vanilla are complemented by supple tannins, a good spine of acidity and good weight”, Silfven says of this wine.

“Notice that streak of dark chocolate in the midpalate and finish. It runs on all cylinders.”

2013 Maysara McMinnville Pinot Noir Momtazi Vineyard Three Degrees 

Next, the New York Times wine writer Eric Asimov takes a look at Oregon’s favourite variety, Pinot Noir.

“Fresh, taut and penetrating, with pretty aromas of flowers and red fruits, and tart, stony flavours”, is how he describes this offering.

2013 Belle Pente Willamette Valley Pinot Noir

This Willamette Valley wine is given similar praise, being described as: “Lightly tannic, with aromas of flowers and red and black fruits, and fresh, persistent flavours of fruit and iron.”

2013 Archery Summit Willamette Valley Pinot Noir Premier Cuvée

“Complex, intriguing flavours of flowers, earth, dark fruit, herbs and iron” sums up this wine for Asimov, earning three stars out of three.

2012 Colliano, Goriska Brda, Slovenia, Collio Border Region, Estate Bottled, Sauvignonasse

This Slovenian Sauvignonasse “has dusty, lemon zest aromas with citrus and green apple flavours that are round in the mouth”, writes Rebecca Murphy of the Dallas Morning News.

“Citrusy acidity adds brightness to the flavours, making the wine a suitable companion for a tuna salad or Vietnamese salad rolls,” she continues.

2013 Siegrist Blanc de Noir, Pfalz, Germany

“Simply put, the 2013 Siegrist Blanc de Noir is a wine that will rock your world”, enthuses Michele Parente in the San Diego Union-Tribune of this white wine made from Pinot Noir grapes.

“This Pinot Noir behaves in the glass a lot like a Chablis, with a flinty minerality that makes it a solid match for shellfish,” she writes.

“Yet, there are subtle red fruit aromas on the nose and a richness in the mouth that remind you this wine has a darker side. Drinking it is a singular experience.”

2012 McKinlay Pinot Noir, Willamette Valley, Oregon

Next, S. Irene Virbila of the LA Times picks up on yet another Oregon wine, which she describes as a “sweet little Pinot Noir from a small family winery”.

“McKinlay Pinots have the delicacy of Burgundies,” she writes. “Tasting of bright, juicy cherries and gentle spices, the 2012 is silky and balanced – ready to drink now or to tuck away for a rainy day.

“Winemaker Matt Kinne works with native yeasts and has a very light touch with oak. He also bottles unfined and unfiltered.”

Tenute Cisa Asinari dei Marchesi di Gresy Martinenga Barbaresco 2011

“This is an outstanding Nebbiolo from Piemonte” writes Dave McIntrye of the Washington Post. It is “lush with dark-fruit flavours, tobacco, cloves and mushrooms.”

Nicolas Chemarin P’tit Grobis Beaujolais-Villages 2013

And with the final choice this week, McIntrye recommends the Nicolas Chemarin P’tit Grobis Beaujolais-Villages 2013.

This Beaujolais “speaks of earth, rock and shadows”, he writes. “At first sip, you might stare at your glass for a moment, but the wine will let you return to your conversation.