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April 2019

Our Monthly Newsletter
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Cabernet Sauvignon and its red cousins from Bordeaux along with white wines made from Viognier share this month's marquee. The considerable successes of each in the last several vintages continues without qualification, and, the remarkable rise of Pinot Noir notwithstanding, Cabernet's place as America's most popular wine is wholly justified.

Outstanding new bottlings from 2016 offer no let-up in the excitement generated in the vintages starting in 2012, but lest one forget about the past several harvests, there are still late-arriving offerings from 2015 and before that only add to Cabernet's current luster.

Merlot provides especially friendly drinking even when young, and, as April's quick look at a collection of affordable bottlings reminds, there is an abundance of fine values awaiting the discerning Merlot fan.

It seems like Cabernet Franc is drawing more winemaker interest with each passing year, and it is beginning to establish a much-deserved following of its own.

No longer spoken of only for its success in Argentina, Malbec looks to be finding a promising new home in the vineyards of the West Coast.

If an admittedly marginal player here in California, Petit Verdot is developing a small following among fans of stout and sturdy red wines.

Wonderfully expressive and rife with juicy fruit, Viognier has justly earned a place as one of California's more important white wines, and the better versions are not to be missed.

Veritable bargains abound in Syrah, Grenache and Sauvignon Blanc, and, in this outing, we reprise some of our recent favorites that significantly overachieve at the price.

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    Connoisseurs' Guide to California Wine
    P.O. Box 8
    Pinole, CA 94564-0008

    Connoisseurs' Guide to California Wine
    2691 Doidge Avenue
    Pinole, CA 94564

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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