Going back to Thursday, Brother Lou dropped in with a whole bunch of wines, some familiar, some brand spankin’ new:
Santa Margherita Brut Rosé NV. Grade=Dull. Man, is this bland or what? Chardonnay and Glera (the new word for Prosecco) blended with a touch of Malbec for color. Just weird. Going for Avant Garde but missing the mark.
Goats du Roam Rosé South Africa 2010. Grade=Very Good. A blend of Syrah, Grenache, Gamay and Mourvedre, this is a pretty tasty rosé, showing off solid notes of wild strawberries, pomegranate and watermelon. Finishes dry and refreshing.
Bogle Sauvignon Blanc California 2011. Grade=Very Good. A great value in SB. Crisp, clean with lemon, lime and grapefruit notes.
Boutari Moschofilero Mantinia 2010. Grade=Very Good. Kind of a Greek take on Pinot Gris, this terrific, light-bodied white wine shows off melon, white flower and white grapefruit notes. Finishing with a hint of ginger zest and lime.
Goats du Roam White South Africa 2010. Grade=Very Good. Viognier, Roussanne and Grenache Blanc combine to give you a delicious, fruit-driven white with splaces of pear and lychee fruit, a hint of tropical fruits and slight blanched nuts.
Marius Blanc VDP 2011. Grade=Very Good. Interesting blend of Terret Blanc and Vermentino, this light-to-medium-bodied white possesses expressive peach and ginger notes, solid acidity and rather viscous, petrol stone fruit on the finish.
Marius Rouge VDP 2010. Grade=Very Good. A blend of Syrah and Grenache. Medium-bodied, with zesty red fruits, sassafrass and black pepper.
Goats du Roam Rouge South Africa 2010. Grade=Very Good. Syrah, Cinsault, Mourvedre, Carignan and Grenache. Loads of red and black berry fruits, zesty spices, black pepper, and smoky herbs.
Batasiolo Moscato Spumante Rose NV. Grade=Outstanding. Gorgeous, floral notes abound within this array of apricot, blood orange and honeysuckle notes.
Batasiolo Moscato d’Asti Bosc dla Rei DOCG NV. Grade=Outstanding. Orange blossom, apricot skin, white peaches and ginger candy emerge from this light-bodied, semi-dry sparkler. Low-alcohol turns this into a guzzler.