Randy Fuller

9.4

Petit Manseng This wine has a rich, golden color to it. The nose features apricot, lemon, grapefruit aromas, laced with plenty of minerals and a savory salinity. The fruit comes on so strongly that it hits my taste buds as almost sweet. The acidity is fresh and vigorous. On the long finish, that sweet aspect is just noticeable. Pair this wine with shrimp and grits.
— 7 hours ago

Randy Fuller

9.4

This wine is very dark. It has a fragrant nose, full of blue and black fruit, flowers, cedar, green pepper, and an underlying earthiness. The palate is fruity and rich, with blueberries, raspberries, and strawberries. There is a bright acidity matched with gentle tannins. The finish is medium long and carries the fruit as a lasting memory. — 13 days ago

Randy Fuller

9.4

This wine looks yellow-gold with a greenish tint to it. The nose is quite aromatic, displaying a floral note along with massive citrus minerality. The palate has lemon, lime and grapefruit flavors joined by a wonderful salinity. The acidity is very fresh, but the mouthfeel has, overall, a rather soft touch. It’s great to find a Vermentino of this quality that’s made in America. Virginia is for Vermentino lovers, I suppose. — 16 days ago

Randy Fuller

9.6

This wine is a dark purple in the glass. Its nose is amazing and complex. Blackberry and blueberry aromas meet with anise, tar, tobacco, earth and vanilla. The palate is deep with dark fruit and oak spice, while the tannic structure is firm. I made a killer tomato sauce with this wine. It goes to show that you should use the best available wine for cooking. — 2 days ago

Randy Fuller

9.4

This wine is a lovely golden color. The nose carries plenty of lemon, citrus minerality, and a touch of oak spice. The palate has a good bit of acidity, lemon, stone fruit, and vanilla. It finishes long, full of citrus and a bit of apricot. This wine is made for seafood, but will also fit well with chicken or lemony pasta dishes. — 5 days ago

Randy Fuller

9.3

This wine is a greenish yellow color, very clear. The nose offers sweet floral notes and a great helping of citrus minerality. The palate shows lemon and lime bathed in a nice salinity. The acidity is quite fresh. It finishes long and savory. Pair this one with roasted chicken, eggplant, or a Caprese sandwich. It will go plenty well with tapas, too. — 14 days ago

Randy Fuller

9.0

This wine is straw colored in the glass, and it pours up a bit frizzante. It smells wonderful, with notes of honeysuckle leading the way, followed by lemon, lime, and apple aromas. The palate shows delightful stone fruit, tropical fruit, and a hint of citrus. The acidity is not as fresh as I would like, but it serves the purpose of livening up the sip and affording easy pairings with a salad, a baked potato, or a Caprese sandwich. It is not a terribly complex wine, but for six bucks it will certainly do. — 20 days ago

Randy Fuller

9.5

This wine has a rich golden tint in the glass. The nose offers evidence of the oak vinification, but it also carries aromas of stone fruit and a nutty citrus minerality. The palate has an almost racy acidity on top of the apricot, peach, and nectarine notes. The wine finishes long and savory. It will pair well creamy pasta dishes, chicken, or a bowl of rice and beans. — 3 days ago

Randy Fuller

9.3

This wine has a rich, golden hue in the glass. The nose shows a pronounced oak effect. Aromas of white flowers are joined by peach, golden apple, and a buttery note. The palate has a bright acidity, along with the aforementioned fruit and floral aspects. The finish is quite long and carries that fruit to the wonderful end. I would pair this with roasted chicken, chicken salad, risotto, or any kind of buttery pasta or seafood dish. — 7 days ago

Randy Fuller

9.1

This wine is very dark in the glass. The nose is quite aromatic, with aromas of blackberry, plum, cinnamon, and vanilla coming through. It is the oak spice which dominates the bouquet, however. The palate displays plenty of oak, too, but with jammy, dark, fruit notes to help distract us from the aging process. Tannins are firm enough to pair with whatever beef you like. — 18 days ago