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Please note: We review wine, beer, and spirits. We don’t sell it. Prices may vary significantly due to shipping fees and state taxes, and some items may be hard to find.

Recent Reviews - We haven’t seen any wine matching your search criteria in the last year. If you are the producer or marketer of this kind of wine, please consider sending in the current vintage for review. How to Submit Samples
Older Reviews - The following reviews were conducted 12 to 0.000000 months ago. Some wines may be hard to find or may no longer be available. Below are 1 through 4 of the 4 older reviews found.
94 • Domaine Carneros 2003 Le Rêve, Carneros $85.  Certified Organic 
Brilliant golden yellow color with a lively mousse. Rich aromas of lemon curd, peach cobbler and yeasty brioche follow through on a round, vibrant entry to a fruity-yet-dry medium-full body with superb depth and bright, balanced acidity. Finishes with a long, lustrous fade with a touch of minerality. A finesseful domestic sparkler that rivals some of the best Blanc-de-Blanc Champagnes. (tasted on Jun-18-2009)
87 • Gruet 2004 Blanc de Blancs, New Mexico $24.99.
Golden yellow color. Aromas of peach custard and candied lemon peel follow through on bold, bubbly entry to a dry-yet-fruity medium-to-full body with peach pie, cucumber, and talc notes. Finishes with a crisp, palate stimulating fade. A rock solid choice for spicy Asian cuisine. (tasted on Jun-18-2009)
86 • Biltmore Estate NV Blanc de Blancs, American $24.99.
Pale golden straw color. Aromas of apricot butter and Key lime custard follow through on a round entry to a dry-yet-fruity medium body notes of pewter and toasted nuts. Finishes with a tangy baked apricot and dusty lime peel fade. (tasted on Jun-18-2009)
84 • Biltmore Estate 2006 Château Reserve Blanc de Blancs, North Carolina $35.
Pale silvery yellow color. Mild aromas of baked lemon and apricot and pepper follow through on a racy entry to a tangy, tart medium body with dried lavender and chalk notes. Finishes with firm acidity, peach pit and nut accents. (tasted on Jun-18-2009)
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