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[ Home > Wines Rated 90+ (Any Publication) Under $20 ]
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|  | | Many of us fondly recall a time when music albums consisted of an “A-Side” and a “B-Side”. Like generations of fans, B Side was inspired by the creativity and innovation found on the flip-side of their favorite albums, and chose to create a wine that is a reflection of those hidden treasures. B Sides are rare, unconventional, often less marketed releases. They are produced from the reverse, or sharply contrasted side of old-school music albums and in this case, renowned wine regions. Stylistically these releases are a departure from the status quo, often preferred by those “in-the-know,” and the few lucky enough to stumble across them. The inaugural release of B Side Cabernet Sauvignon features grapes from vineyards on the flip-side of Napa Valley. These vineyards are nestled in rural areas or rolling hills, just a few miles from of the high-priced glamour wineries featured along Highway 29.
For the 2005 vintage, these growing areas benefited from outstanding harvest conditions. According to the Napa Valley Vintner's, "Warm, nearly perfect conditions arrived with an Indian Summer making for a later than average harvest, providing winemakers with fruit with extended hang and ultimately realizing excellent sugar development and balanced acids..." This dark brick red colored wine has classic Bordeaux aromas of currant and ripe plum with pencil lead and earthy, clay notes followed by scents of new leather and black olives. The palate is very supple with a core of cassis and black cherry fruit, layered with hints of wild strawberry and yellow plum. The finish is silky with refined French oak flavors intermingled with vanilla and subtle oak char. This wine is the quintessential pairing with braised short ribs with horseradish and parsnip mashed potatoes. Try it with Miso glazed black cod over steamed rice with spring onion dim sum, or arugula salad with fresh strawberries, goat cheese and black pepper.
| | |  | | BenMarco means “son of Marcos” in Hebrew. Pedro produces his wines as an homage to his father, Marcos who taught him how to plant, tend, and love the vineyards. The row of grapevines illustrated on the label is modeled after the beautifully manicured vines that Pedro looks after on the winery’s estate vineyard.
Beautiful deep red color with perfumed aromas of ripe black cherries, strawberries and roasted cocoa beans. This wine is full-bodied and incredibly lush for a young Cabernet. It explodes on the palate with red and black fruits, then shows baking spices on its way to a mouthwatering finish. Pedro blended in some Merlot for greater complexity and to achieve better balance. Pairs well with a wide range of foods including beef, sausages, spiced or grilled pork, veal, rabbit, medium-strong cheeses, and meat-based pasta sauces.
| | |  | | | | |  | | Blended from highly regarded vineyards in the Willamette Valley. Dark opaque, unfiltered, the scents, upon opening, are of black raspberry and spice. Flavors are juicy, with big black fruit. Blackberry and a bit of black cherry are refreshing, with a racy natural acidity. Ready to drink, approachable, but balanced, this wine will age for 2-5 years. This is a unique concentrated and satisfying value wine, exceptional for the price.
| | |  | | The 2006 Katherine’s Vineyard Chardonnay is bright with citrus, apple, peach, and vanilla aromas. Rich, mouth-filling flavors of grapefruit, citrus blossom, white peach, and sweet oak lead to a crisp finish with a lasting impression of spicy oak.displays ripe pink grapefruit, tangerine, and lemon-lime flavors complimented by a delicate oak-spice. In the mouth, lush flavors of peaches, pears, pineapple, tangerine, grapefruit and green apple lead into a nicely textured mid-palate. Lingering notes of vanilla and citrus offer a balanced and crisp finish.
| | |  | | Cantina Terlano Pinot Bianco has wonderful aromas of apple cider, chalk and lemon zest, this clean and focused wine expands on the palate to reveal warm apple crisp, clove and quince nuances. Possessing a long, concetrated citrus finish, this wine pairs perfectly with roasted pork, shellfish and egg-based sauces or a a charming cocktail beverage.
| | |  | | | | |  | | The property is situated in the village of Capcanes and served for several years as the village cooperative. In the 1990’s, the co-op began making kosher wines for the Jewish population of Barcelona, and from that exposure in the much larger city, the property began to attract a greater level of interest. Eric Solomon approached Capcanes and asked for a custom cuvee to be made from some of the better vines of the property. This was just the beginning of a strong partnership!
Medium ruby with flecks of violet; exotic aromas of liquor like cherry, spicy cake; vanilla; toast; ripe and nicely concentrated but not over-matured; very Garnacha in character; a lot of fruit; medium finish with ripe, sweet tannins.
| | |  | | The famous Robert Young Vineyard is located in the north central Alexander Valley. The Chardonnay plantings are in alluvial clay soils. Robert Young saw an opportunity to custom tailor a Chardonnay clone that was best suited for his vineyard site. Using the best selection from his original plantings of the Wente clone, Robert Young had his “Robert Young Clone” certified in 1989.
Fresh aromas of yellow stone fruit, lemon zest and hints of honeysuckle and vanilla introduce the nose of this single vineyard Chardonnay. A medium-bodied entry fills the mouth with notes of melon, clove and wet stone minerality and ends with a lasting lemon oil finish. The wine has a creamy texture with bright acidity, making this an excellent food wine.
| | |  | | The name ‘Stump Jump’ doesn’t relate to the English game of cricket (jumping over the stumps at the end of the game), nor the breeding of livestock held in the stumps but relates to the significant South Australian invention – the Stump Jump plough. The plough soon became a worldwide implement for ploughing fields because of its ability to ride over stumps and gnarled “mallee” Eucalypt roots and snags, saving valuable time and resources by not stopping the draught horse.
This wine is the combination of many
individual parcels of wines that flowed
down from the many senior wines in
the d'Arenberg stable including parcels from a
range of new growers. Their red
winemaking is very traditional and
simplistic. All the reds are
fermented in traditional headed-down
open fermenters prior to being pressed
in traditional basket-presses, then
matured prior to bottling.
| | |  | | On the nose you will find aromas of blackberries, smoke, pressed meats with BBQ spices, blueberries and vanilla. Deep, full flavors of blackberries, chocolate, boysenberries and black licorice will lead to a long lingering finish.
| | |  | | Four Graces Pinot Blanc opens to billowing aromas of honey, white peach, apricot and soft vanilla, this Pinot Blanc also enchants on the palate. The soft, creamy texture carries flavors of ripe lychee, golden delicious apple and tropical fruits, brought together in the bold, mineral-laden finish attributed to quality Pinot Blancs. More than two months of cold fermentation in stainless steel contributed to perfect balance and crisp acidity.
| | |  | | Clos Galena is an aged wine which has developed its own character during the 12 months in French and American oak barrels. Its excellent bouquet is due to the Red Garnacha (40%), Carignane (20%), Syrah (20%), and Cabernet Sauvignon (20%) grape varieties used.
Red intense coloured. The initial aroma is fresh with ripe black berry fruit and citrus notes, opening the way to the balsamic ones mixed with sweet species, very mineral. Intense mouth-filling, powerful and supple, very long with an elegant fresh end of tannins.
| | |  | | Bright, fresh, clean and crisp. The perfect wine for lighter seafood and chicken dishes, green salads or serve as an Apéritif. Aromatics and flavors of freshly cut green apples, pink grapefruit and gooseberry with a subtle waft of grassiness on the nose.
| | |  | | Dark plum and cherry aromas are edged with notes of licorice, and unfold gradually to subtle, smoky oak. Soft and luscious on entry, with bright, almost sweet flavors of ripe stone fruit. The medium weight and stylish finish are typical of Napa Valley’s finest Merlot.
| | |  | | It has the structure of the ‘07s with the maracuja and bergamot of the site; a nice yin yang of stone and wisteria and quetsch (purple plums); good length for an entirely attractive and characteristic Mosel wine.
| | |  | | Layered aromas of green apples, peaches, honey and vanilla balance flavors of baked apples, lemon, pineapple and mango. A hint of spiced nuts and a suggestion of toasted oak round out the lingering finish.
| | |  | | Sauvignon Blanc from New Zealand is widely regarded as setting a global standard for this variety. A combination of dry and moderate climates gives near perfect cool climate growing conditions and assists with the intense varietal characters unique to Marlborough.
Deriving from the French word sauvage (“wild”) and blanc (“white”) theirs is a crisp and powerful, well balanced wine with intense aromas of gooseberry, passion fruit and citrus flavours. This light to medium bodied aromatic wine to match with salads, seafood and vegetarian dishes and a perfectly acceptable quaffer!
Colour: Pale green.
Aroma: Lifted aromatics of tropical fruits combined with the traditional nettle and herbaceous aromas of Marlborough Sauvignon Blanc.
Palate: Firm acidity is surrounded by tropical fruits and herbaceous notes with hints of citrus sneaking in. A whopping mouthful of Marlborough.
| | |  | | "The 2007 release of our Sonoma Coast Chardonnay bursts with vivid citrus and fresh green apple aromas, laced with subtle notes of honeysuckle and clove. On the palate, flavors broaden into rich spiced apple and crisp lime zest, with vanilla and caramel tones adding richness and texture on the finish." - Melissa Stackhouse, La Crema Winemaker
| | |  | | "The inaugural vintage of Monterey Chardonnay shows exotic floral and tropical fruit on the nose, punctuated by appealing butterscotch, lemon peel and spice notes. The palate expands into bright peach, grilled pineapple and honeysuckle with subtle toast and caramel adding richness and beautiful texture on the finish." - Melissa Stackhouse, La Crema Winemaker
| | |  | | A solid structured wine, with firm tannins and integrated oak nuances. This Zinfandel is balanced with forward fruit flavors of blackberry and plum, and accompanied by a hint of black pepper spice.
The grapes for this wine were crushed and fermented warm, pumping juice from the tank bottom over the cap of floating skins on a regular basis for maximum color and flavor extraction. The wine was pressed off the skins and racked to 60 gallon French and American oak barrels. The wine was barrel aged for a total of 18 months. The wine exhibits black fruit flavors and fresh ground pepper notes. Its Dry Creek pedigree shows in its supple mouth filling qualities and its lingering finish.
| | |  | | The ten acre, valley floor, Genevieve Vineyard block sits a quarter mile east of the Langtry House on fairly shallow, gravelly clay loam soils with high magnesium and low nutrient content that limits vine vigor and crop levels. Very cool nights extend hang time, producing excellent acidity and rich, fully mature fruit.
The 2006 Genevieve Chardonnay has complex layers of tropical fruit, sweet oak and hints of butterscotch. The rich flavors and supple texture precede a finish that goes on for miles.
| | |  | | Calatayud benefits from a continental climate with vast temperature differences between
night and day. Harvests are much later than in other parts of Aragon (the region
in which Calatayud lies) and the acidity/maturity/alcohol ratios tend to be more balanced.
As most of the vineyards lie on what was (thousands of years ago) an old river
basin, the soil is comprised of brown limestone and loam over slate and gypsum. This
particular soil is also quite good for production of olives, cherries, and other fruits.
The talented Jean-Marc Lafage (of Domaine Lafage in France’s Roussillon) is responsible
for the majority of the bottlings imported by European Cellars including the Las
Rocas cuvees. Working in concert with Eric Solomon, Jean-Marc has helped to convince
the directors of the coop to bottle some of the extremely old-vine material separately
and has helped enormously with attaining proper maturity levels, extraction, and
balance.
| | |  | | | | |  | | This wine is made from premium grapes sourced from one of the great Shiraz producing areas of South Australia namely McLaren Vale . A significant proportion of this wine is handmade using traditional methods i.e. small two tonne open fermenters, hand plunged and basket pressed prior to spending 10 months in older French and American oak Hogsheads. The wine shows its youthfulness with purple/red tinges on the rim. Sweet red berry fruits with some lifted oak characters dominate the bouquet. The medium weight palate reflects the bouquet, with its red fruits and soft oak flavours; sufficient acid and tannins provide structure and balance without being overbearing. The softer tannins and minimal use of oak, approx 10mths in total with 10% being new oak, makes for a fresher earlier drinking style. However this wine can safely be cellared for 2--4 years depending on the amount of bottle age you desire. 15.0% Alc/Vol Drink now or cellar for more complexity.
| | |  | | The 2006 Sonoma County Cabernet Sauvignon was crafted from several of Sonoma County’s most prestigious appellations and blended seamlessly to bring together the unique characteristics of each, creating a superbly balanced Cabernet Sauvignon. The wine offers many layers, featuring aromas and flavors of red cherry, blackberry and fresh sage with an underlying dry creek dustiness. Subtle herbal notes are complemented by additional layers of chocolate and vanilla, resulting in a complex, yet easy drinking, wine.
The grapes were harvested at optimal ripeness during September and October, then de-stemmed but not crushed upon arrival at the winery, leaving 20% - 30% whole berries in the fermenter. This process retains the grape's varietal character and minimizes bitter tannin extraction in the wine. Extended skin contact occurred for an average of 6–8 days for maximum extraction of color and flavor. A variety of yeast strains were used to ensure the development of desired flavor and
| | |  | | | | |  | | Grown in Merryvale's favorite Chardonnay vineyards in the Napa Valley, the fruit is carefully hand sorted and whole cluster pressed to preserve the fresh fruit character. The juice was 50% tank fermented and 50% barrel fermented. They aged the wine for 8 months ‘sur lie’ in French Oak (François Frères, DAMY), with 15% of the barrels being new. This light oak treatment gives a round mouth feel and improved complexity, while highlighting the fruit driven focus of the wine.
The 2007 vintage was one of the best in recent memory. After a normal bud break, the valley experienced mild weather through the growing season with a slightly cooler summer and warm September. This climate resulted in slow, even ripening with a crop just slightly smaller than normal, and the highly desired small berry size. Winemakers across the valley are very excited about the 2007 vintage.
Food friendly elegance and varietal nuance are the hallmarks of this 2007 Starmont Chardonnay. Bright notes of pear and crisp red apple are framed by spice, mineral, toast and vanilla bean. The wine is round on the palate with a long, easy finish. Their favorite food pairings include lemon and herb roasted chicken and sole meuniére.
| | |  | | Each parcel of fruit for Jester is fermented on skins for 5 to 6 days at a cool temperature to enhance the pure berry fruit. The wine is then pressed and undergoes partial barrel fermentation. A natural malolactic fermentation is completed before the wine is racked.
Dense purple colour and an almost black appearance. Dark chocolate, anise and allspice dominate the nose, supported by hints of French oak, cherries and coffee. A fresh and juicy mid-palate shrouds tannin and length. The wine has flavours of fresh cut plums and licorice with hints of blackberry and espresso. A long and lingering finish.
| | |  | | The only white wine produced by Mollydooker, it offers ripe fruit with lovely pineapple and citrus flavours.
| | |  | | A clear, crispy and fruity wine with light yellow-green color, bright and transparent. The aroma shows its power and super Sauvignon Blanc character, also showing the full potential of its cold zone origin, with morning fogs, low temperatures and long hanging period. Denomination of Origin: Leyda Valley.
| | |  | | An enticing, rather pronounced ruby red, edged with garnet. Its suite of fragrances exhibits considerable complexity, opening to dark fruit such as plum and blackcurrant, then enriched by a pungent spiciness that betrays cinnamon and clove. The attack offers dense, impressive pulp, and fine-grained tannins that marry beautifully with its alcohol; the result is a solidly-built, but not heavy or extractive, wine with a seamless, long-lingering finish.
| | |  | | The Columbia Valley is a diverse growing region that provides a wide range of fruit expression by variety allowing the winemaker to craft rich, multi-layered wines by blending grapes from unique vineyards throughout the region. Vineyard sources that give this wine its richness and complexity include our estate vineyard, Stillwater Creek, and such well-known Columbia Valley vineyards as Seven Hills and Red Mountain, among others. The Cabernet Sauvignon is aged 20-months in predominantly French oak barrels; both new, and one-year-old.
GRAPE VARIETY:
89% Cabernet Sauvignon, 9% Merlot, 2% Cabernet Franc
FOOD PAIRINGS:
Red meats, especially a juicy barbequed steak, grilled and smoked foods
TASTING NOTES:
A richly aromatic wine with layers of ripe plum, red currant and sweet black fruit. This is a classic, full-bodied Cabernet with firm acidity and a long-lasting, concentrated finish.
| | | | | | | |  | | | | |  | | Pillar Box Red 2007Displaying a dark color and a vibrant purple hue, the 2007 Pillar Box Red has bright aromas of blue and dark berry fruit entwined with licorice, spearmint and cigar box complexity. The palate is rich and fleshy, with flavors of fresh blackcurrant and blueberry fruit combined with orange rind, dark chocolate and spicy smoky oak characters. Whilst the tannins are full, the palate is round, soft and well balanced, leading into a lingering harmonious finish.
"James Halliday says of Padthaway, 'It is on the way to nowhere. If you can pass through Coonawarra without noticing very much, you can pass through Padthaway without noticing anything at all.' Be that as it may, this is where the Longbottoms added grape growing to their other farming interests and began Henry’s Drive Vignerons. It quickly became clear that high quality grapes could be grown in Padthaway (they became the foundation of the Marquis-Philips line) and, subsequently, The Henry’s Drive, Parson’s Flat, and Pillar Box labels have gained significant traction in the USA market over the last ten years thanks to their superb price to quality ratio." -Robert Parker
| | |  | | It's been more than twenty years since we began blending fruit from our county's historic Zinfandel regions — chiefly Dry Creek and Sonoma Valleys — to create this stylish wine, now considered our flagship bottling. Deep, dark, full and spicy, it exudes the power and complexity of its old-vine origins (including Carignane and Petite Sirah, Zinfandel's traditional field companions) but also brims with muscular balance and Zin's famous berry fruit, epitomizing the robust appeal of our favorite varietal. If you need to know why Sonoma County is renowned as the home of California's heritage grape, look no further.
Bright, flashy, ripe raspberry, blackberry and vanilla flavors are wrapped around a soft sweet fruit core highlighted by scents of cinnamon.
| | |  | | Designed to bring the sanity back into your life, Reilly's Shiraz is sourced from low yielding, dry grown vines on their elevated vineyard in Watervale. Hand picking at optimal ripeness and fermentation in open vats has resulted in a full flavoured classic Clare Valley Shiraz. Ripe blackberry, plum and peppery flavours with a hint of spicy oak!
| | |  | | Maturation has changed this wine from bright red to tawny. With this slow transformation in colour has come a change in flavour to the complex, rich and satisfying characters of a mature tawny.
Colour/appearance: Deep mahogany-tawny.
Aroma/bouquet: Bouquet of rich fruit cake with a touch of rancio.
Palate: Complex rich spicy fruit flavours. Hints of cherry syrup and sweet tobacco. Good palate length leading to a smooth finish with notes of rancio.
| | |  | | Rosemount's Show Reserve wines pay tribute to the great wine regions of Australia and their ability to produce defining examples of celebrated varietals. This range allows them to express the particular regional characteristics of each wine made in the true Rosemount style. Crafted from premium parcels of grapes these wines receive additional maturation in the winery cellars, enabling them to develop the distinctive bouquet and rich varietal flavors for which their region is renowned.
The palate is soft and elegant, combining sweet fruit with well-integrated vanilla and mocha oak, providing for a great balance of flavors. The Show Reserve Mudgee Cabernet Sauvignon is a medium-bodied wine with a long finish, supported by lovely, savory tannins.
| | |  | | The Viognier grape produces a wine that is both exotic and seductive. The grape originates from the tiny and very steep hillside appellation of Condrieu in the Northern Rhône Valley of France.
This Viognier possesses beautiful aromas of apricots and peaches gently touched by vanilla and cinnamon. A palate loaded with honeyed apricots, rich vanillas, subtle hints of tropical fruit and just a touch of toasted oak complete this elegant wine.
This wine is perfect as an aperitif; or will accompany grilled swordfish or frogs legs in cream sauce.
| | |  | | It derives from combining Sangiovese, Cabernet Sauvignon and Merlot from the vineyards of San Fabiano (250 m) and Cellole (450 m), facing west, south-west.
After a period of maturation in new barriques (15-16 months),
it is bottled and refined for 6-8 months.
| | |  | | This is a refined and wonderfully structured Chianti Classico Riserva that is brick-red and displays impressive aromas of crushed cherries with hints of cinnamon and tanned leather. Full-bodied with lush silky tannins and a solid core of ripe black fruit. The long finish is accented by rosemary and tobacco flavors.
Enjoy with grilled veal chop with balsamic glaze, mushrooms, truffle pastas or risottos, grilled steak and lamb with rosemary or venison tenderloin in a pomegranate sauce.
| | |  | | Intense, dark ruby color with enticing aromas of ripe, black plums and black currants. The richly textured plum and currant flavors are joined by accents of dark chocolate and some vanilla-scented oak. The ripe, vibrant tannins give the wine beautiful structure and an amazingly long finish. This is a big wine for just a little money. Drink it now or over the next few years to enjoy the fruit flavors at their best. It will pair well with traditional Cabernet-friendly foods like grilled or roasted meats.
| | |  | | The grapes that make up the Ball Buster blend are sourced from different vineyard locations throughout the Barossa. Vineyard sites are chosen to ensure that the resultant fruit is intense and that cropping levels do not exceed 3.5 tones an acre; typically these are clay soils on the fringes of the Barossa. Each vineyard site is visited twice a week during the maturing season to ensure that the fruit is maturing slowly and that water is only applied when necessary. Picking is only done when the grapes are physiologically ripe.
Deep Black Purple. Intense aromas of blackcurrent, Stewed plums, Cherry, and chocolate. Full bodied berry palate with a sweet long lasting finish.
| | |  | | The 2006 harvest was a bit of a roller coaster ride, but making wine would not be as rewarding without the challenges faced each year. The winter rainy season started slowly, with well-timed storms from January through May. The moderate rainfall promoted healthy vine growth and ensured good nutrient uptake. Spring and early summer were a bit cool, followed by an unseasonably hot July. Taz's Cat Canyon Vineyard near Los Alamos saw some rare summer temperatures in the mid-nineties. Thankfully, robust canopy growth protected the grapes from the heat and sun. After that, temperatures moderated and we enjoyed a fairly normal growing season. A few raindrops fell in October, but they had the majority of the Chardonnay in by that time. The rain definitely caused more worries than damage to the fruit, and harvest went off without a hitch. The 2006 TAZ Santa Barbara Chardonnay is 100 percent barrel fermented in French oak (35% new), and undergoes a partial malolactic fermentation. They like the wine to have nice viscosity and mid-palate weight, but their main goal is to preserve the natural acidity and tropical fruit that has put Santa Barbara County Chardonnay on the map. This wine opens with aromas of citrus, pear and pineapple. The wine is creamy, but balanced with a refreshing acidity and lengthy finish.
| | |  | | Tin Roof 2005 Merlot was produced from a blend of North Coast and Central Coast grapes. Merlot thrives in these cool-climate regions, especially in moist alluvial soils where it develops the bright fruit and soft tannins that make the variety so appealing to premium wine lovers.
Boldly flavored, smoothly textured and unusually complex, Tin Roof wines are designed to please wine lovers seeking distinctive varietal character. Blended with small amounts of Cabernet Sauvignon and Petite Sirah, their 2005 Merlot was fermented in stainless steel tanks at warm temperatures to fully extract color, flavor and tannin, then aged in French and American oak to soften and mature its lush fruit flavors.
Tin Roof's 2005 Merlot offers ripe, luscious black cherry and plum fruit aromas and flavors characteristic of the Merlot variety, enhanced by hints of tobacco, herbal spice and chocolate. With smooth, supple tannins and a long, rich finish, it pairs especially well with grilled red meats, herb-roasted chicken, pork chops, red-sauced pastas and flavorful hard cheeses.
| | |  | | | | |  | | Since the early 1960’s, Wente Vineyards has been growing Pinot Noir in the Arroyo Seco region of Monterey. This wine was named after the creek that runs through the Estate vineyards. Arroyo Seco is the ideal region to grow this Burgundian varietal because of the long, cool growing season, which allows the grapes to fully ripen and develop deep fruit flavors. The gravelly-loam soils found here, rich with shale and limestone deposits, impart desirable earthy and mineral qualities to the wine. There are several blocks dating back to 1963, which are planted with the old Pommard and Martini clones. Neighboring these are much more recent, high-density plantings that include a variety of new clones. All of the fruit is hand picked and sorted.
This Reliz Creek Pinot Noir has aromas of cherry and vanilla, with hints of toasted oak, earth and cigar box. Flavors of black cherry and vanilla are followed by a smooth fruity finish, with undertones of earth and clove.
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