Tagged Under Patricio Tapia

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Jerez Blanco (News & Features)

There was a time when Sherry was a white wine, unfortified. Patricio Tapia tastes with the producers bringing Jerez back to its albariza terroir, and the chefs offering fresh fish to match.{image_1} Back to the Future A decade ago, El Campero in Barbate was...Read Full Story

Old Vines, New Wines (News & Features)

On the so-called milla de oro (golden mile) of Ribera del Duero, along the Ruta Nacional 122 between Peñafiel and Quintanilla de Onésimo, you’ll find some of the region’s most important names: Vega Sicilia, Arzuaga, Matarromera, Alión and others that are directly responsible...Read Full Story

Carmenère Comes Out (News & Features)

First they thought it was merlot. Then they tried to make it into merlot. Now, a forward-looking group of vintners is exploring the true identity of Chile’s carmenère.It may be hard to find, but there is, in fact, a monument. In the middle of the Maipo...Read Full Story

Classifying Priorat (News & Features)

Patricio Tapia reports on new terroir-specific labeling proposed in Priorat.{image_1}Scala Dei’s Masdeu is one of the highest vineyards in Priorat. From its perch at 2,624 feet, the surrounding landscape looks like a mosaic. The mountains point in all directions, dotted with the green of vineyards, the black...Read Full Story

Fedellos do Couto 2015 Vino do País Bastarda (Wine Review)

Trousseau de Jura has its twin in Ribeira Sacra. Locally known as bastardo or merenzao, this grows on granite and schist soils in the valleys of Bibei and Sil. It is nothing more and nothing less than one of those wines I cannot stop drinking, a red (well, pink,...Read Full Story

Goyo García Viadero 2011 Ribera del Duero Finca Viñas de Arcilla (Wine Review)

The wines of Goyo García are more delicate, fruity and refreshing than most Ribera del Duero, thanks to his very old vines in the Roa area, in the province of Burgos, and his tendency to pick early. He limits intervention in his winemaking, using ambient yeasts, no new...Read Full Story

Tinto Negro 2014 Mendoza Finca La Escuela La Grava Malbec (Wine Review)

This is a blend of fruit from all four soil types at Finca La Escuela. It captures the freshness of the high-altitude site with floral notes and scents of ripe cherries and herbs, its sweet fruit contrasting the firm acidity of grapes refreshed by cold Andean breezes. The tannins...Read Full Story

Casa Marin 2015 Lo Abarca Cipreses Vineyard Sauvignon Blanc (Wine Review)

María Luz Marín and her son Felipe specialize in sauvignon blanc at their family estate in the remote coastal village of Lo Abarca. Cipreses is a steep hillside of granite and limestone facing directly west, exposed to the winds off the Pacific less than three miles away....Read Full Story

Cinsault | Itata’s Summer Red (News & Features)

On both sides of the Atlantic, vintners are reconsidering cinsault, embracing it for its ability to tolerate heat and drought. In Chile, Patricio Tapia finds great summer reds from Itata’s old vines, while in France’s Languedoc, Tara Q. Thomas discovers a host of...Read Full Story

Castro Martín 2014 Rías Baixas Sobre Lias Albariño (Wine Review)

From 50-year-old vines in Salnés, this wine aged for six months on its lees, developing an unusual combination of juicy pineapple flavor and stoniness. It’s nervous in acidity, tightening around the leesiness to create an intense, savage albariño. Far from the simple and creamy whites that...Read Full Story

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