Randy Fuller

9.4

In my early days with wine, I paired a Viura with a Triscuit and sharp white cheddar. I thought at the time that it was the best taste I had ever experienced. I still think of that bite often, and I still like to pair Spanish whites with Triscuit and cheese.

This wine is tinted pale yellow and appears quite clear in the glass. Aromas of white nectarine, minerals, and a floral aspect are present, but very faint. The palate brings a savory taste, full of minerality. Acidity is fresh, yet the mouthfeel is full. — 3 days ago

Randy Fuller

9.4

This wine has a straw color with a greenish tint. Its clarity is crystal. The nose hits me as New World rather than Old. There is a lot of minerality, the scent of wet sidewalk, and grapefruit. The palate brings citrus minerals to the forefront. An herbal note follows. The mouthfeel is full, yet abundant with acidity. It is a fresh wine, ready for spring salads or shrimp cocktails on the patio. — 20 days ago

Randy Fuller

9.3

This wine has a straw color with light green highlights. The nose is unremarkable, with barely a hint of lemon and flowers coming up from the glass. The palate comes on strong, by comparison. There are notes of Meyer lemon, white nectarine, apricot, and peach., all readily available. The acidity is quite fresh, but there is quite a bit of oak spice. This surprised me, considering the exposure to oak was only six months. — a month ago

Randy Fuller

9.4

This wine is deeply tinted, indigo, in fact. The nose features aromas of blackberry, plum, black currant, smoke, and a minty herbal angle. On the palate, the black fruit dominates over savory oak tones. The tannins are robust, leaving a dry sensation in the mouth. Pair this with roasted meats, corned beef, lamb, and strong cheeses. — 8 days ago

Randy Fuller

9.5

This wine has a medium ruby color. The nose offers aromas of blackberry, plum, black currant, anise, and a hint of black tea. The palate is very smooth, and loaded with the dark fruit flavors. Tannins are quiet, and the finish is long and earthy. I would pair it with lamb, blackened salmon, or chicken salad. — 18 days ago

Randy Fuller

9.1

This wine has a golden-green tint in the glass. The nose has aromas of apples, pears, and mangoes. The palate offers up the same fruit salad, with the addition of lemony citrus minerality. Acidity is fresh and vibrant, and the oak spice is noticeable but not overpowering. It’s definitely not a bad wine, but it’s not an exceedingly great one, either. You won’t be disappointed unless you set the bar incredibly high. — a month ago

Randy Fuller

9.2

This pale yellow wine has a nose that bursts with citrus minerality and dried apricot. The palate brings a good level of acidity and flavors of Meyer lemon, apple, and orange zest. It’s a refreshing wine, one that will pair well with any sort of seafood, especially shellfish. — a month ago

Randy Fuller

9.2

This wine is clear yellow in the glass. The nose is rather faint, but there are some nice tropical fruit notes, notably pineapple and banana, along with some salinity. The palate is colored by hints of apricot, dried candy, mango, and almonds. The acidity is about medium intensity, while the finish is lengthy and savory. — 10 days ago

Randy Fuller

9.3

This wine is crystal clear with a golden-green tint to it. The nose is full of minerality, peach, and citrus, but there is a slightly funky herbal edge to the aroma package. It’s a good thing, though. Notable by its absence is a floral component. The palate is a complete joy. The acidity is there, but it’s not razor sharp. The flavors center on lemon and lime citrus, with a savory streak running through it. The mouthfeel is soft and round despite the nice level of acidity. — 14 days ago

Randy Fuller

9.4

This wine is very dark, with no light getting through in the glass. The nose is complex, with blackberry, black currant, and anise aromas. There’s even an herbal hint, which I take as eucalyptus. The palate is just as dark, with the fruit standing forward and a savory streak behind it. The tannins are quite forceful, while the acidity adds a bright counterpoint to the darkness of the other facets. I don’t know if the wine was made for brisket, but that’s how I’m pairing it. — a month ago