To be frank, I wasn’t sure what to expect with this as I don’t know all the areas of Italy yet. It was a nice wine, nice nose, fruit – I thought maybe a little pear. Nice tasting wine as well. I was a little surprised at the level of tannins, more than I was expecting. I’m enjoying drinking this Rosso di Montalcino but at the price, would I buy it again – probably not. It didn’t have a hook that grabbed me, imposing itself on my memory (and wine fridge). Next time I’m in that section of the wine shop and see it, I’ll recall that it was pleasant then try something else.

Now a few words from the pros, giving you some grammar that I lack.

via Cellar Tracker

Straightforward, well-made rosso. Too bad it doesn’t sell for $15. Acidic, noticeable tannins, pleasant fruit. I would happily drink this every day.  - 89

via Independant Wine Review

I’m a very happy camper when I feel like I had my money’s worth after drinking a bottle. Nothing worse than spending $20 only to drink a $15 wine. Hewitson’s Miss Harry was worth every penny, offering good value for the cost. I’m going to take a slightly different tangent with this site. Although I know when I like a wine, I feel I don’t yet have the expertise or experience to play the expert. When I find a wine I like, or even one I don’t like for that matter, I’ll play the curator and find more on the topic. I’ll let the real experts do the talking. That being said please trust me when I do offer an opinion – my own feeling for a wine won’t be swayed by other articles I read. If I say I like it’s because I do.

Miss Harry 2010 Barossa Old Vines

From K & L Uncorked

Perhaps my favorite of the bunch, the 2010 Miss Harry’s Blend, a stunning Rhone style red made from Grenache (44%), Shiraz (39%), Mourvèdre (8%), Carignan (4%) and Cinsault (4%). The fruit is all from 110+ yr old vines. Aged for 12 months in neutral French oak, no racking. A wine of richness, authenticity and complexity. Very very good!

From the LCBO

(made from a blend of grenache, shiraz, mourvedre, carignan and cinsault): Bright ruby. Aromas of blackberry, candied cherry and Asian spices, with suave floral and anise nuances adding complexity. Juicy and broad on the palate, offering intense dark berry flavors lifted by zesty acidity. Becomes spicier with air and finishes with excellent clarity and persistence, leaving fruitcake and cherry-cola notes behind. Score – 91. (Josh Raynolds, International Wine Cellar, July 2012)

and finally from Dan Murphy’s

Raspberry rope, summer berries, florals and spice – a pretty wine. It’s evenly weighted and lively with light faintly gritty tannin and a little dried herb on the finish. Smashable now, but I reckon it will be better again in a year or two when it builds a little more complexity and savouriness.
Vintage: 2010 Score: 91 points

Miss Harry goes for $23 here in Quebec which of course surely means it’s a little cheaper where you are. Go ahead and give ‘er a try. A very nice wine for the price.

All of that experience doesn’t make me an expert though. My Finger Lakes
Riesling vintage experience only spans 2008 to 2011, with the majority of my
tastings from the 2009s and 2010s. While 2009 and 2010 were definitely
different growing seasons, the limited perspective a focus on just these two these
years offers is very much a place to start. I have learned a few things however.

Structural acidity is a term you might hear bandied about
for some types of wines, with well made dry Rieslings being one of those types.
I’ve had a few German Rieslings in my wine drinking life, but never enough to
really understand what this term could mean. Try enough dry Rieslings from the
Finger Lakes and guarantee you will get it firsthand. A robust thread of
acidity is a hallmark for the best Finger Lakes Rieslings, even the sweeter
styles that benefit from the balancing affect it has. These wines are great
because the acidity defines, structures and holds the fruit and minerality in
place as well as giving purpose to the finish. With food the acidity in many of
the Finger Lakes Rieslings really allows the wines to shine. Paired with
cheeses, savory dips, salads, chicken, pork as well as moderately sweet
desserts, these wines can help make the sum total greater than the parts. Just
last night I was enjoying the Keuka Lake Vineyards Falling Man 2009 Dry
Riesling with Ocean Spray gummy fruit snacks. As silly as this sounds, you’d be
surprised at how the acidity provided an excellent counter balance to the
sugar, making the fruit flavors pop.

The Riesling grape is a freaking chameleon! This statement
comes from tasting experiences where I came in contact with many different
flavors and textures but also from listening to growers & producers from
the region talk about how Riesling rides the waves of the weather better than
other grapes. As I tasted through the region I came in contact with Rieslings
that project lemon, orange, pineapple, apple, pear, peach, melon, apricot,
plum, tropical fruits, flowers, herbs, petrol and several types of minerality.
That pretty much runs the gambit for white wine aromas and flavors, and it
really speaks to the diversity that is available in fruit and the different
winemaking approaches being applied in the region.

These Rieslings shouldn’t take crap from anyone. Riesling
has a mixed perception in the wine world. So what of it? Yes, there still are
many volume produced sweet Rieslings out there that are often a gateway wine
for new drinkers. These wines aren’t typically flawed, but aren’t overly
exciting either. I’ve had them, and I have good memories from my early
consumption days when these wines were the drink of choice. Maybe these wine
make up some of the light beers of the wine world. Some people graduate. But
marring a whole segment of wine because of a few homely examples is ridiculous,
and the Finger Lakes Rieslings prove this. The best of these wines are well
made, delicious, offering plenty of nuance for wine lovers AND simple pleasure
those who just drink wine casually. So next time somebody mentions Riesling
make you sure you listen long enough to find out which ones they are referring
too. You might be pleasantly surprised!

Full story at: Ancient Fire Wine Blog - Be sure to pay them a visit for the completion of this story and tons of great wine info.

and a little more on Finger Lakes Rieslings from the New York Times

The picturesque Finger Lakes region in central New York State is soaring into prominence in the international wine world. Its producers and vineyard managers owe this overdue recognition to riesling, a white grape whose versatile wines are new favorites across North America.

Wine specialists are seeing Finger Lakes rieslings become synonymous with standard-bearers from Germany, Alsace, Austria and, increasingly, Australia.

The verdant slopes encircling the key lakes, Seneca, Cayuga, Keuka and Canandaigua, are home to 96 of New York’s 231 producers. The estates that cultivate riesling sell all they can make, and strive to plant more. Big upstate markets like Rochester, Syracuse, Buffalo and Albany buy much of it.

Riesling is found in dry, off-dry, sweet, still-wine, ice-wine and sparkling-wine styles. A visitors guide to wineries with dependable rieslings would highlight Atwater, Chateau LaFayette-Reneau, Dr. Konstantin Frank’s Vinifera Wine Cellars, Fulkerson, Glenora, Heron Hill, Hosmer, Hunt Country, King Ferry (Treleaven), Lamoreaux Landing, Ravines, Red Newt, Sheldrake Point, Standing Stone, Swedish Hill, Thirsty Owl and Hermann J. Wiemer.

(Bruce Hollingdrake/winewithbruce.com)

My very first impression of this was sensing something akin to cotton candy on the nose. Cotton candy and wood, bit of an odd mix. The first few sips I had I did not enjoy but as the glass emptied I began to appreciate it – funny how that works. I won’t say it’s a horrible wine, stay away – but if you’re not a fan of sweeter wines, well – stay away. For an everyday wine that’s fruity and sweet you might want to give this a try. Personally I won’t be buying any more of these. That being said, this California blend does have its fans. It’s easy to see why, it’s approachable, smooth, well made but a little ordinary. Could be good to serve up at a party where folks aren’t typically big wine drinkers.

Here’s what Mike Kopanski of cellar tracker had to say (and I agree).

We all know what’s going on here; residual sugar. To some, it almost works, and here I have bought a bottle (I reviewed the 2009 from a friend’s bottle) This is by no means a disaster, but just barely qualifies as a serious wine. The 2009 was a serious crowd pleaser, and this one probably is too. Might be a picnic wine. Food will show it’s simplicity and lack of acid and depth. Gets points for being clean and well made. The finish is sweet, sweet, and more sweet.

Do I drink this bottle of Menage a Trois wine Hubs has been saving for a real menage a trois? Hate to crush his dreams, but I’m thirsty.

— Lilly Hale (@LillyHale1) June 6, 2012

Take a peek at their Facebook page

I’ll just add a quick note about the quality. I wouldn’t be writing this is a cheap piece of plastic showed up in the mail. These are well made, have a nice bit of weight to them and have a very interesting look – mine happens to be mussel and lobster shells.

If you’re looking for wine stoppers, coasters, picture frames, or need some unique tile for a renovation project, take a look at Eco Sea Tile. They have lovely gifts for anyone with a beach or lake house (or wine lovers like myself) and the company uses over 50% recycled material.

(Bruce Hollingdrake/winewithbruce.com)

I came across this review (for the 2007 vintage) that I feel describes this glass quite well. I honestly don’t know if there was a great difference between the 2007 and 2008 but I would easily give this one an 89 as well and find L.B.’s description to be spot on. [From some quick reading it would seem that both 2007 & 2008 were both good but not amazing years for South African wines].

Balancing foliage notes of sous bois, eucalyptus and purple florals mingle perfectly with the ripe blackberry and cherry flavors. Full and creamy with medium acidity and fine tannins. A touch of black pepper and roasted espresso graces the long finish.

— L.B. (3/1/2012) — 89

and from the winery..

The Wolfkloof Shiraz derives its balance and structure from the vineyards situation on the cool south-facing slope at the foot of the Langeberg Mountains, with its water-retaining Oakleaf soils. Careful vineyard management resulted in a harvest of small, concentrated berries. The farm has been owned by the Viljoen family, one of Robertson Winery’s 35 member families, since 1886.

click here for more notes on Wolfkloof Shiraz from the winemaker (.pdf)

(Bruce Hollingdrake / winewithbruce.com)

First impressions of Gretzky Estates Merlot, wow – fruit punch. Raspberries, fig and a hint of confectionery. A nice nose overall, leading me to think this wine might be worthwhile. The moment the Gretzky Merlot hit my mouth I felt nothing but jam. Not in a bad sense mind you, not sticky smuckers, more like an artisan jam, full of flavor, full of fruit and just a little sweetness. Is artisnal jam in the wine critics vocabulary – well it is now. Jammy on the front end then it balanced out a little, subtle tannins and a nice medium finish that hinted at a citrus note. I don’t see myself buying more of this, unless the Mrs. likes it. Fruit forward wines are not particularly my cup of tea but for those who like a lot of fruit, they should try this one out. It feels well made, is well priced ($18 bucks in Quebec) and ready to enjoy.

Gretzky Estates Winery

The nose shows a nice fruity tone, cherry, hint of cough syrup – leads you into the wine with optimism – but not excitement. You never get the feeling it will be great. And for a wine made by Fosters brewery maybe greatness isn’t what you should be chasing. At least not with the Yellow Label brand. I hear some of their higher end wines are quite nice. Of course at this price range you obviously aren’t looking for greatness – just reliability and that’s what you get. A nice reliable, have with your pork chops kind of wine. It’s a little tart for my liking. It starts with some nice fruit, a little light on the tannins but then midway on the acid comes flying out and doesn’t turn back. I don’t mind wines that are a little overly tannic but too much acid – not a fan. I saw a video of a fella reviewing the 2006 and his big takeaway was Meh. And that’s about where I’ll leave it. Nice fruit, subtle tannins, too much acid – overall, meh…

While we’re on Wolf Blass – here’s a little trip to the vineyard.

(Bruce Hollingdrake / winewithbruce.com)

I can’t say this is a favorite. In fact of the wines I’ve had recently I’d say this one lies pretty near the bottom. There are so many good wines these days, even at the lower end of the price scale that I just can’t recommend a wine unless it’s quite good. This wine is not quite good. I won’t say it’s quite bad but it does taste cheap. A little rough going down, flavors don’t entice you to explore your senses and certainly don’t leave you craving more.

I could mention that it only costs $11 dollars and it shows, but that would not be fair to other bottles in that class that aren’t bad. A recent one for me was the RH Phillips 2009 Syrah.

I won’t bother getting into any details with this wine, there’s no point. Steer clear.

But is it good? Yes, it’s quite good, crisp, dry, refreshing. If you’re in the mood for a crisp white but don’t feel like sucking on a mellon bomb – this might just do the trick. A touch of stone fruit but more vegetal than fruity (in a good way) and more stone than fruit.

(Bruce Hollingdrake / winewithbruce.com)

You know I often complain about not getting value in a $12 bottle. Well when I spend $30 I really want to feel the quality – and you do here. An excellent white Bordeaux and a great example of a quality wine from Pessac-Leognan that won’t break the bank.