Very inexpensive with a smooth finish.

Oakey and smooth with lots of malolactic fermentation...

Vineyards: Estates located in Scala Dei, La Morera del Montsant, Poboleda, El Lloar and Vilella Alta. Vinification: Maceration – fermentation with the skins for 11 days. Fermentation at 22o to 28o C (with temperature control). Malolactic fermentation in the cask. Storage on fine lees for three months with final bottle aging for four months...

... the temperature throughout fermentation. Just before dryness, they cool the juices even further to halt fermentation and retain a smooth, lush mouthfeel and lingering finish...

After having the 2002 vintage, I put on my finest silk and prepared to be rocked. While this sucessor to my favorite Chardonnay is impressive, it is not the 2002. The secondary malactic fermentation was perhaps too much as the finish is a bit cloying...

This Chardonnay is from a single vineyard block in the Carneros appellation. 75% was aged in stainless steel and 25% was fermented and aged in New French Oak. It did not undergo malo-lactic fermentation. This Chardonnay features integrated oak and a rich, full mouth...

This vintage of Two Angels Sauvignon Blanc was hand sorted twice; once before de-stemming and once after. Then the wine went through extended cold fermentation (three weeks at 50F) to preserve the natural, vibrant fruit characteristics of the grape. Midway through fermentation, the wine was racked, resulting in a wine that displays a complex blend of melon, citrus blossom, fennel, and honeysuckle...

Producer's notes: Cold pre-fermentation maceration lasting about a week, followed by one week's fermentation at controlled temperatures. 25% of the final blend is aged in oak barrels for 6 to 9 months. Appearance: Dark colour, with ruby tints. Nose: Scents of red and black berries mixed with floral notes, together with hints of delicate wood and vanilla. Taste: On the palate, this wine...

85% Cabernet Sauvignon, 9% Syrah, 3% Merlot, 3% Cabernet franc Vinification : The grapes were lightly crushed to fermentation tanks where they were pumped over softly to extract color, ripe tannins and intense fruit flavors. The wine was pressed off to undergo malolactic fermentation, then racked into barrels. The wine was aged in French barrels over a 12 month period. Color : Dark purple red...

I'm starting my cork'd diary with a splash, by reviewing this wine that is altogether "good" but has a taste (actually more of an odor) that my unrefined palette can only describe as "toilety." I have noticed this smell in many wines before, and they're often pretty decent wines. It might just be a matter of taste, but I'm assuming it's a kind of gassy fermentation smell. It does a lot...