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February 2016

Our Monthly Newsletter
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Pinot Noir takes the lead in this month's issue with over 150 new wines reviewed. 2012 has proven to be an exceptional Pinot vintage, and, as the wines from some of the best names in business come to market, it is clear that 2013 is another outstanding year for a variety that has become one of California's great success stories. Sauvignon Blanc makes an appearance as well, and our latest round of tastings of this too-often overlooked wine confirms our beliefs that not only do well-made Sauvignon Blancs have much to offer, those sourced from the top sites and crafted with care given are serious wines of compelling depth and range.

These are very good, arguably unprecedented times for local Pinot Noir, and the last couple of vintages has us wondering if it is possible to have too much of a good thing. There are so many accomplished offerings to choose from that choosing is not easy, and anyone who complains that finding superlative examples is in any way difficult is simply not paying attention.

When Sauvignon Blanc is talked about, it is generally discussed in terms of affordability and value. While we agree that it delivers lots to like at the price, it is far more than an inexpensive alternative to Chardonnay, and this month's top-rated wines from Grimm's Bluff, Dragonette and Sidebar are eye-opening renditions and important wines that demonstrate just how good Sauvignon Blanc can be.

Zinfandel, Chardonnay and Syrah are featured in our latest look at noteworthy wines that are particularly easy on post-holiday budgets, and they put a lie to the idea that genuine quality only comes at inflated prices.

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    Connoisseurs' Guide to California Wine
    PO Box V
    Alameda, CA 94501

    Connoisseurs' Guide to California Wine
    651 Tarryton Isle
    Alameda, CA 94501

Wineries may submit samples (two bottles of each please) to the above address. Please include information about price, cepage, residual sugar, total acidity, pH and production level. Please understand that all wines are tasted blind, often twice, and that we treat samples with the same respect as wines that we purchase at retail.


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