Blog Archives

Restaurant Wine, Issues 160, 161, & 162

Restaurant Wine, Issues 160, 161, & 162

‘Screw cap. Excellent Viognier: full boded and fairly intense in flavor with good balance, a long evolution on the palate, and a smooth, persistent finish tasting of peach, guava, pear and honeysuckle. Great value. Unwooded.

Read More
San Francisco Chronicle, Top 100 Wines of 2013, November 2013

San Francisco Chronicle, Top 100 Wines of 2013, November 2013

“Miner has, improbably, been using John Simpson’s Viognier parcel in Madera County for more than a decade, and this latest version, fermented in steel, shows the pure, limpid aspects of Viognier: fresh honeysuckle, Meyer lemon and citron peel. It’s taut …

Read More
Wine Spectator, 2013

Wine Spectator, 2013

“Robust lime and sour green apple candy flavors offer good acidity and floral details, with a crisp finish. Drink now. 2,500 cases made.” -MW

Read More
Wine Spectator, 2012

Wine Spectator, 2012

“Extremely spicy, with pear and apple flavors, showing plenty of focus on the crisp finish. Drink now. 1.946 cases made.” -MW

Read More