Bill Belanger

9.2

We had left this bottle in a closet for 18 months, and when we found it and uncorked it, we discovered that the Sonoma influence had grown. The blackberry and cherry flavors had deepened, along with greater acidity. It is drinking beautifully, especially with sharp cheese. — 2 days ago

Bill Belanger

9.0

Tart, crisp, and any other mouth-feel words. Went wonderfully with gazpacho and chicken. We would do it again. — a month ago

Bill Belanger

9.1

Wonderful — try it with heavy meat courses. — 2 months ago

Bill Belanger

8.8

Extra dry, for sure. But poking through the dryness are hints of peach and green apple. Wonderful with fish! — 19 days ago

Bill Belanger

9.0

Smooth, taste of green apples with a hint of peach. Terrific with heavy pasta and sausage, — a month ago

Bill Belanger

9.2

Wonderful minerality, Timorasso, the white Piemonte grape that has had a big comeback. The mouth feel adds a little bit of green apple and apricot, which gives it extra tartness. (I need to get back to Piemonte!) — a month ago

Bill Belanger

9.2

Lush, wonderful with food, cherry notes predominate. — 4 months ago

Bill Belanger

9.4

This chardonnay, produced by the Winemaker of the Year, has lemon, a hint of plum and peach. It is not lush, though, and it should not be uncorked without food at hand. Poppy Hall in Pacific Grove had the right menu for it. — 24 days ago

Bill Belanger

9.1

Apricots, full-bodied, great with pumpkin soup. If you love red wine, this is the white wine for you. The Cortese grape in the Gavi vineyards has high acidity, which gives it the full body. It is also well-priced for a Riserva wine. — a month ago

Bill Belanger

9.2

Pleasant acidity, with sour cherry and french prune. We visited Neive five years ago, and I can still visualize where the Barbera vineyards are, sloping down from the town. — 3 months ago