Top 10 wines in the US press

Cupcake Chardonnay 2014, Monterey, California, US

Dennis Sodomka of the Augusta Chronicle kicks off this week’s US press round-up with this Californian Chardonnay.

“The coastal influence of warm days and cool, breezy nights help the grapes ripen slowly, allowing them to develop maximum flavour and complexity”, he writes.

“In the glass, the wine is a beautiful pale straw color with aromas of vanilla, spice and toasted oak.

“The palate is rich and creamy, with flavors of peach, apricot, honey crisp apple, lemon and hazelnut. A crisp acidity nicely balances the buttery, creamy taste.”

Insurrection Shiraz/Cabernet Sauvignon/Merlot, South Eastern Australia, 2014

“This full-bodied red is a blend of 63 percent Shiraz and 25 percent Cabernet Sauvignon braced with 12 percent Merlot”, writes Sandra Silfven of the Detroit News.

“It’s a bold, dry wine redolent of red berries, cherry, spice, plum and vanilla with alcohol intensifying the aromas and infused in the flavours.

“It’s aged in 64 percent American oak, 36 percent French oak. The tannins are soft and supple and the acidity gives it balance.”

Gautheron Les Fourneaux Premier Cru 2014, Chablis, France

Next up, Dave McIntyre at the Washington Post takes us through his top Chablis.

“Les Fourneaux (“the ovens”) faces south and southeast, and it’s one of Chablis’s warmer sites, producing fuller, riper-styled wines,” he writes.

“This lovely wine is rich and full, though not buttery and oaky; it features ripe tree-fruit flavors and stony minerality to give it backbone.” 

Bernard Defaix Fourchaume 1er Cru 2014 Chablis, France

“This features stony, bright fruit with peach, apricot and red currant flavours and a long finish”, McIntyre writes. “A lovely wine.”

Gautheron Chablis Cuvée Émeraude 2012 Chablis, France

“It seems to defy gravity, although it does pour directly into the glass”, continues McIntyre.

“On the palate, it’s ethereal, with an entrancing lightness of texture and body, displaying red berry and stone-fruit flavours.” 

Peter Nicolay, Mosel, Halfdry Riesling 2011

Up next, Rebecca Murphy at the Dallas Morning News says “spring sipping wines don’t get better than this slightly sweet riesling from the Peter Nicolay estate.

“It’s got tantalising floral, dusty mineral, green apple and white peach aromas and flavours, in a gossamer light body with less than 10 percent alcohol.

“The light sweetness on the palate cedes to playful acidity, making the wine easy to drink but not cloying. In addition to being quite suitable for drinking on its own, it will play well with barbecued chicken or a salty cheese.”

2013 Cadence Coda Red Mountain, Seattle, Washington, US

Michele Parente of the San Diego Union Tribune gives readers an example of her favourite variety: “The Cab Franc dominated 2013 Cadence Coda is sexy and strong”, she says.

“Cadence, an urban winery from Seattle that uses grapes from the dry, eastern side of the Cascades, is a Cab Franc producer I’m always on the lookout for.”

Biondi Etna Rosso Outis 2013

Our final contributor this week, Eric Asimov of the New York Times, invites readers to try three Etna Rossos, beginning with this Biondi offering.

“It had a savoury, herbal element that combined with the lively acidity may be reminiscent of a, ahem, very good vinegar, which has a tart tang that is a long way from the acrid industrial versions,” he writes.

“Otherwise, I found the Biondi to be a typical example of an Etna Rosso, with earthy, tart flavours of sour cherries, a lean, graceful texture and a tight, focused aftertaste that fused fruitiness with a hint of bitterness.”

Benanti Etna Rosso Rossodiverzella 2013

“All of these qualities were even more expressive in the Benanti”, continues Asimov, “which seemed bright, fresh and almost nervous with flavours of tart cherries and herbs, an earthy, yes, bloody iron edge and that finishing twist of fruit and bitterness, setting up the mouth for another sip.”

Tenuta Delle Terre Nere Etna Rosso 2014

“By contrast, the Terre Nere seemed quite different, Asimov concludes. “The flavours of tart cherry, earth and balsamic vinegar (I said it) were similar.

“But both aromatically and on the palate, it seemed more forward and yet more tannic, which was not surprising as it was a year younger than the other bottles.”