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All tastings reported in the Buying Guide are performed blind. Typically, products are tasted in peer-group flights of from 5-8 samples. Reviewers may know general information about a flight to provide context—vintage, variety or appellation—but never the producer or retail price of any given selection. When possible, products considered flawed or uncustomary are retasted.
*Products deemed unacceptable (receving a rating below 80 points) are not reviewed.
The Pinnacle of quality
A great achievement
Often good value; well recommended
Suitable for everyday consumption, often good value
Can be employed
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Discover New Regions for Portuguese White
Stretching 250 miles south from the San Francisco Bay to Santa Barbara County is the Central Coast Wine Region, a coastal sprawl responsible for about 15% of California’s total wine production. In the northern parts of the Central Coast, Chardonnay tends to dominate the plantings, with Pinot Noir, Merlot and Cabernet Sauvignon also playing significant roles. The cool, maritime-influenced climate along with the fertile and gravely soil contribute to Chardonnay’s crisp acidity and citrus flavors, and the extended growing season yields concentrated Merlot and Cabernet. Some of the top northern Central Coast AVAs include, Santa Lucia Highlands, Santa Cruz Mountains and Monterey. South of Monterey, the Paso Robles AVA has garnered fame for its wines produced from Rhône varieties, Cabernet and Zinfandel. At the southern end of the Central Coast, Santa Barbara County (made famous as the backdrop for the…