"Blended with merlot, cabernet franc and petit verdot, the wine bursts with concentrated strawberry essence tempered by cedar and ripe fig. It's round and lush in the mouth, with tannins that tug gently. But the fruit clings to your tongue, your cheeks, even the roof of your mouth for a long, fruity finish."
92 Points Must-Try Fall Wines "From the folks behind Roederer Estate, its premier producer of sparkling wine, is this gorgeous still Chardonnay, clean, complex and crisp with a heady perfume of luscious pear and honey. Decadent and yet restrained, the mouthfeel is mellow, a touch decadent, with just the suggestion of its time in barrel."
90 points "Notable for high, stimulating acidity and purity of flavor, this lovely Chard brims with lime, mineral, white peach and apricot flavors, wrapped into a lush, creamy texture. It's elegant, classy wine that improves as it breathes in the glass."
91 Points "Bright aromas and vibrant fruit flavors combine for a very energized, beautifully balanced wine that will shine at the dinner table. It has rhubarb and sour-cherry aromas, red-cherry and cinnamon flavors, a lively texture and lingering finish."
91 Points Editors’ Choice "Lighter, leaner flavors like cranberry, rhubarb and tart cherry light up this wine from the first sniff through the tangy finish. Balanced on the fresher, crisper side of the spectrum, it has firm tannins, an appetizing dry texture and medium body. The focused fruit flavors and light spicy accents make it distinctive."
"Aroma: Ripe black cherry and spice, with toast and vanilla nuances from aging in new oak barrels. Taste: Wild strawberry and meaty black fruit backed by cinnamon, allspice, saffron and red currants, complemented by bright acidity and firm tannins on the finish. Ready to drink now. Affordable American pinot noir is a dead ringer for a premier cru Gevrey-Chambertin from Burgundy's Cote d'Or. Serve With Classic Burgundian dishes such as boeuf bourguignon, coq au vin or roast duck in cherry sauce, or with full-flavored fish, such as grilled salmon. Christian Roguenant grew up in Burgundy and makes his pinot using traditional regional methods, with small, open-top fermenters to bring out varietal character, minimal handling to reduce oxidation, and aging in French oak barrels to season with spice and toast flavors. On the Label Carpe Diem, Latin for 'seize the day,' signifies Roguenant's view that the time is right to make a great American pinot noir using Burgundian methods."
91 Points "Medium red. Bonnes-Mares-like aromas of raspberry, cherry, herbs, smoked meat and underbrush. Then juicy, tightly wound and firmly built, with sappy flavors of black raspberry and mocha. Finishes firm-edged, bright and persistent, but not dry. Very classy pinot."
90 Points "A smooth, complex Pinot whose silky texture is nicely balanced with rich flavors. Raspberries and cherries, Oriental spices, smoke, vanilla and toast coalesce into a gently fruity impression backed up by soft, ripe tannins. Perfect with roast chicken."
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