Byron C Mayes

8.6

This native Bulgarian variety is dark garnet purple in the glass. Nose yields violets, blueberries, and cola. The rustic medium bodied palate echoes adding red apple with fuzzy tannins (medium plus) and medium acidity surrounding it all. Medium long finish bumps up the QPR. A tasty fruity yet rustic red that will support a variety of dinner fare. Try it where you’d serve Pinot Noir or Gamay. Pork is a particular friend. — 3 days ago

with Jay

Byron C Mayes

8.8

Description and ratings from 18-August still hold. This time, we took it to a restaurant where it shone. A very nice food Pinot that’s at home with a wide variety of fares. We did it with Italian this time. — a month ago

with Jay

Byron C Mayes

8.6

Transparent ruby red. Black cherry on the nose. Echoed on the medium-bodied palate with black tea and surprisingly form tannins for a bottle at this price point. Finish is kinda shortish, but this is a food PN so in it’s proper place you wouldn’t notice so much. Rich foods are its friend. Meant to drink now, but I think five years wouldn’t hurt it. — 2 months ago

Byron C Mayes

8.8

This white wine is a star bright yellow gold. Nose and full-bodied palate of white flowers, white peaches, and underripe banana. Medium acidity brings the balance to the wine. This blend of the four major white varieties is an excellent entry into the world of white Rhônes, and a stellar accompaniment to the full range of “white wine” foods, from seafood to roasted chicken to pork. I’m enjoying mine with scallops. You take your pick and you’ll likely be quite happy. Decanting will be rewarded. Drink within the next year or two. — 11 days ago

Byron C Mayes

8.6

Bright straw gold. Shy nose of lemongrass, ripe fig, and satsuma. Echoed on the medium full-bodied palate with a medium long finish and that classic South African “oiliness” (that’s a plus, folks!). Personally, I find SA Sauvignon to be much more food friendly than its NZ counterpart, and this is no exception. Greens, roots, and flowers (think capers) will pair well as will standard white wine fare. — a month ago

Byron C Mayes

8.8

Star bright pale straw gold. Rapidly dissipating mousse, but persistent medium bubbles. Abundant nose of passion fruit and grassy fig. Echoed on the palate featuring bright acidity and a medium [sparkling] body. Finish is about what you’d expect from a sparkler. Clean and grassy, this is a very intriguing offering from New Zealand’s primary SB region. Ready for food, but a great drink on its own. It has the capacity to add complexity to the right meals. Sushi, salads with added protein (salmon, chicken, etc.), pork tenderloin, seafood bisque, and similar fare will sing with this. Or just have a glass of your new alternative fizz on its own. — a month ago

Byron C Mayes

8.7

Bright ruby red in the glass. Black cherry tea and a bit of brown spice on the nose and medium-bodied palate. Medium tannins and medium plus acidity make this a classic all-around food wine, but you’ll enjoy it on its own by the glass. And at this price (at which it overperforms), you can have a second! — 18 days ago

Byron C Mayes

8.7

Bright deep yellow gold. Shy nose matches the palate of baked quince with a citrusy essence. Charred cobbler crust comes through midpalate to the finish (which is kinda lengthy). Full body and medium acidity round out the picture. A solid all-around New World Chard that will compliment a wide range of “white wine” fare, from baked fish to pork tenderloin to Thanksgiving dinner. It *is* getting to be that time, after all. — a month ago

Byron C Mayes

8.8

Deep purple in the glass. Abundant nose of cassis and ripe blueberries. Medium full body envelopes a concurring palate. Well structured with medium plus tannins and medium acidity. A Cabernet Sauvignon that will appeal to the formal and casual crowds (that dollop of Petite Sirah works wonders). At home on both the picnic and dining room tables; burgers and porterhouse. QPR through the roof! — a month ago

Byron C Mayes

8.5

Bright but deep yellow gold in color. Very shy nose — even at cellar temperature and after aeration — of banana and white flowers. Body is quite big, filling the mouth with a palate of dried peaches, white flowers, and baked banana. Acidity is low, just barely appearing toward the back palate. Decidedly a white quaffer, but one with some potential with the right foods. Fresh fruit or ambrosia on the sweet end. Roast chicken or steamed lobster with butter in the savory side. A nice, simple drink that should have mass appeal. — 2 months ago