Zalto something

From the Cellar

Just because I started a website called OntarioWineReview.com doesn't mean it's All-Ontario-All-the-Time. When I kick back at night my mood (and sometimes my curiosity) decides my wine of choice. And the title should read, "Uncorked and Un-Screwed Tonight" ... but that just sounds wrong.

Pinot Plus (New Zealand / California / Australia)

14 Apr 2019

 

William Wright PN(December 22, 2018) ... It's a night of a couple of Pinots in Michigan over the holidays, plus we added a few other treats into the mix ... Starting with a Seaside 2016 Pinot Noir (New Zealand) - It's a simple, easy drinking Pinot with juicy notes of red currant, which was very much in contrast with the William Wright 2016 Pinot Noir (California) which was a very approachable black currant, earthy, spiced plum, but mainly a fruit forward core ... I found this to be a well structured California Pinot with lots of great flavour, it was a funny little wine I picked up at Aldi's in Michigan.

Lazy Bones 2015We then opened a bottle of Lazy Bones 2015 Cabernet Franc (California) ... There is a sweet note to the fruit, but that's California, plenty of blackberry, black tea, black currant, white pepper, and black raspberry. Not what I'm used to in my Franc, but certainly a style that will be loved by others.

Stalking Horse 2008Finally this one I pulled from my cellar and brought along: Stalking Horse 2008 Shiraz (Australia) a bruising 15% alcohol, but a well-aged Aussie Shiraz that wasn't just full-on fruit: licorice, black cherry, kirsch, spiced x-mas cake and rich plum, plus hints of red cocoa and bittersweet chocolate, all with an herbal and vanilla finish.

 

Lockwood 2004 Cabernet Sauvignon (California)

20 Mar 2019

Lockwood Vineyards

 

(January 15, 2019) ... Having visited Monterey in the past I know they pride themselves on being a "cool climate" region within California's warm climate, and this wine shows that in this "cool" part of the state you can still grow and age some nice Cabernet. This is a nice piece of winemaking here and it really surprised me at how well it held on: dried dark fruit but with great acid punch that really helps show the wine off in a good light, while still managing to keep it fresh - there's even hints of anise and new leather swimming around in here; the only thing that really gives away its age is the amount of sediment it threw in the bottom of the last glass.

 

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