BRUNELLO’S NOSE KNOWS….

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

New Wines For The New Year!

 

 

 

  

 

 

 

 

 

 

 

 

 

 

 

 

We here at Ed’s are happy you have been a part of another successful season.  All of the trade publications put out their annual “best of” lists of their top picks from the past year.  We carry many of these selections, but we thought it fitting to mention a  few new wines to the store, for the new year- so here are our top choices for new wines for 2020. 

 

Medivol Sparkling Brut Rose’ What better way to start your New Year’s Eve celebration than with some fine French bubbles?!  This newcomer to our store is 60% Chardonnay, 25% Chenin, and 15% Pinot Noir. Made only from the “coere de presse” or best of the pressed juice in the Methode Traditionelle.   The winemakers’ source from the best growers in the south of France.  The name, Medivol, comes from Medi- the Mediterranean where the grapes are grown, and  Vol, the French word for flight.  Subtle cherry and raspberry notes on the nose with nice rolling bubbles, elegant and delicate.  Affordable luxury.  I give it 3 bones!

 

Liquid Light Chateau St Michelle is probably one of the most recognizable wineries having put Washington State on the world wine map. The company is huge and has many wineries under their umbrella. St Michelle has hundreds of acres throughout the state and access to some of the state’s best vineyards.  Their latest release is a beautiful expression of Sauvignon Blanc called Liquid Light. This wine is a fresh blend of acidity and ripe tropical fruit. The aroma and palate is full of green pineapple, lime zest, and pink grapefruit. I give it 2 bones!

 

CRU unoaked Chardonnay We just brought in a lovely new selection from CRU winemakers- two long time wine industry friends Richard Spencer and Michael Conway, from Monterey, California collaborated.  This un-oaked Chardonnay comes from hand selected grapes and are handled in a sustainable winery. The fruit is sourced from two vineyards in the Arroyo Secco appellation. The wine is fruit forward and well balanced with flavors of white peach and lychee with notes of honeydew melon.  It’s like biting into pineapple, mango and green apple all at once. I give it 3 bones!

We have added a few new reds to the store – most recently our friends at Bogle Vineyards in California released a Hillside Select Cabernet Sauvignon with  a new name- Juggernaut.  The quality of the wine speaks for itself, and with the Bogle family heritage and connections to the land, a star was born.  Now the new Juggernaut Pinot Noir has been released- it shows red fruit flavors, sumptuous strawberry and ripe, red raspberry.  This red fruit is accented by vanilla notes from the use of oak aging, aromas of earth tones and crushed violet petals fill the glass.  I give it 2 bones!

 

The collaboration between Alex Guarachi and Joey Tensley – both winemakers and movers and shakers in the global wine world, produced a red and white blend you may be familiar with.  Now they have released a 2017 Tenshen Cabernet Sauvignon in the same big, bold style that made them both famous.  The fruit is sourced from vineyards in Paso Robles, California- dark fruit flavors of blackberry, black cherry, and  chocolate with sweet tannins and oak.  Full bodied and explosive on the palate. I give it 3 bones!

 

Our new selections for 2020 wouldn’t be complete without at least one new wine from Napa.  Scattered Peaks Cabernet Sauvignon is an elevated, artful spin on Napa Valley Cab, curated by two wine industry icons, Derek Benham and Joel Aiken. This wine consistently garners high points from the trade, offering aromas of black and red fruit, bolstered by hints of anise, cherry and cassis. Violets, black licorice and dark cocoa with a silky lingering finish.  I give it 3 bones!

 

We hope you continue to enjoy our tastings and events, or just stop in and say hi and give me a pat on the head or a belly rub, while you’re trying some new wines.

Cheers ya’ll and Happy New Year!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 By Brunello Giancola as told to CRBrown