Roasted and toasted, this heavily charred wine doesn't have the pedigree to take on such oak; what you get is a big ball of coffee, mocha and medicinal flavors but very little definition.
Spanish and South American Editor
Reviews wines from Argentina, Chile and Spain.
Michael Schachner is a New York-based journalist specializing in wine, food and travel. His articles appear regularly in Wine Enthusiast,
where he is a longstanding contributing editor responsible for South America and Spain. Schachner reviews more than 2,000 wines annually for WE
and regularly travels to Chile, Argentina and Spain to keep abreast of the constantly changing global wine map.