Top 10 wines in the US press

2012 Zolo Reserve Malbec, Mendoza, Argentina

Michele Parente of the San Diego Union-Tribune starts off our round-up this week.

“It was a treat to find the 2012 Zolo Reserve Malbec. My first taste of Zolo came on a trip to Mendoza in 2006, staying at the winery’s chic boutique sister property, Club Tapiz, and I’ve been impressed by their consistently well-made, balanced wines ever since”, she writes.

“Fitting from the country that brought us tango, this wine is appropriately brooding and dramatic, with lots of smooth moves.

“When pairing with food, it’s got the power to stand up to a juicy grilled steak yet the delicacy to complement herb-crusted lamb chops. I’d have it with crusty bread and chunks of manchego and call it a meal.”

Jackson Estate Outland Ridge Pinot Noir, Anderson Valley, California 2013

Sandra Silfven of the Detroit News is up next, picking two wines from the Kendall-Jackson group.

“This Pinot is off a remote vineyard on a high ridge in Northern California’s Anderson Valley where the thin, rocky, powdery soils are similar in profile to the famous Goldridge soils of the Green Valley in Sonoma’s Russian River Valley AVA.

“It’s a Pinot with veiled muscle and powerful fruit that will wake up your senses with intense aromas and 15% abv. Dark and red berry fruit penetrates  aromas and coats the palate with supple tannins and flavours of cherry, raspberry, blackberry, dark plum and brown cooking spice.”

Jackson Estate Hawkeye Mountain Cabernet Sauvignon, Alexander Valley, California 2012

“These grapes are sourced from a site high above Sonoma’s Alexander Valley on a west-facing slope with volcanic soils,” Silfven continues.

“Large temperature swings at this elevation build complexity and give elegant muscular strength to the wine.

“Soft, velvet tannins caress the palate. Flavours are dark cherry, red currant, dark plum and molten dark chocolate.”

Château Villa Bel Air 2011, Graves, Bordeaux

Dave McIntyre at the Washington Post takes his readers on an affordable trip to Bordeaux this week, kicking off with this Graves offering.

Château Villa Bel Air is owned by the family of Jean-Michel Cazes, which also owns Château Lynch-Bages, a leading classed-growth chateau. So the quality here is no surprise. This is lovely, with considerable depth and style.

Le Pigeonnier de la Vaisinerie 2013, Puisseguin Saint-Émilion, Bordeaux

“From Bordeaux’s right bank, where Merlot and Cabernet Franc dominate the blends, this is a stylish wine appropriate for any hearty red meat dish”, McIntyre continues.

Château La Mothe du Barry 2014, Bordeaux Supérieur, France

“This delightful, inexpensive selection exemplifies what Bordeaux is all about: wine that speaks to a style and place of origin,” McIntyre continues.

“Yet it isn’t intellectual, complex or expensive. Try this with your casual weeknight burgers. Made from organic grapes.”

Jacques Selosse Champagne Grand Cru Blanc de Blancs Brut Initial NV 

“A rare cult Champagne producer at a retail price” is how Eric Asimov of the New York Times describes this sparkler.

Domaine Pierre Morey Meursault Perrières 2001

Next, is this French drop – a “Terrific price for a top Meursault from a fine producer”, Asimov continues.

Domaine André-Michel Brégeon Muscadet Sèvre et Maine Sur Lie Réserve 2004 

“Muscadet ages beautifully; here’s a chance to drink a rare old bottle”, Asimov writes. 

Brander, Santa Ynez Valley, Sauvignon Blanc, California 2014

And finally, Rebecca Murphy at the Dallas Morning News is full of praise for this Californian pour.

“Fred Brander has been specialising in growing and making Sauvignon Blanc since the mid-1970s. After studying enology at California’s U.C. Davis, he and his father created the Brander Vineyard in the Santa Ynez Valley of Santa Barbara County. Brander felt this was a great environment for Bordeaux grapes, like Cabernet Sauvignon and Sauvignon Blanc,” he writes.

“His devotion to this grape is evident in this elegant and succulent wine with its flavours of melon, peach and Meyer lemon accentuated with wisps of fresh herbs and flowers.

“The ripe roundness in the mouth is offset with crisp, citrusy acidity. It will enhance grilled tuna or chicken breast sautéed with lemon butter.”