Value, complexity compared to price, is the basis for our scores.

How wines are scored:
Wines are scored by several factors.

• Scores are based on a 1-100 point scale.
• Scores are value based.
       Price is one of the most important considerations when assigning a score (complexity is just as important). We generally do not score wines priced over $40 a bottle retail. We taste wines over $40 occasionally, to understand what wines over $40 taste like and, because there may be a wine over $40 that deserves to be acknowledged by redwhiteandrose.com because of its incredible value. We include wines at or below $100 if they are released only to restaurants. Value, complexity compared to price, is the basis for our scores.
• Scores are assigned for a wines ability to be drunk now.
  
     Nearly all wines are consumed within a few days of being purchased. We do not score wines on their ability to be cellared. (There are plenty of publications that focus on wines that need to be cellared in order to be enjoyed.) We will note when a wine needs to breathe. This is a very important portion of the review. We consider the impression of the wine for several days. We believe all wine improves with some exposure to air. Our score might not be viable when the wine is first opened, but rather, after the wine is exposed to air for a reasonable amount of time.
• A wine is compared against its peers.
       Higher scores are earned if a wine is a great example in its price, region, style, variety, blend, etc.
• A wine can be scored higher for being different than its peers.
• The wine should not be flawed.
        A wine is flawed if it is unbalanced, too tannic, too acidic, flabby (not acidic enough), under-ripe, over-ripe, lacks a mid-palate, lacks a finish, or is hot. Flaws are often subjective.
  If a wine is corked, cooked, over the hill, or oxidized it is disqualified.
  
• A wine must offer complexity.
        A wine must offer several flavor facets in order to earn 90 points or better. The more adjectives, flavors, and desirable descriptors attributed to a wine, the better the score.
• A wine should drink well for over 24 hours.
        We gas all open wines and taste them over several days. Many scores are added to on the second and third day the wine is sampled. Some wines are scored down the second night or disqualified.
• A wine is assumed perfect before it is opened.
        Every bottle of wine has the potential of earning 100 points.
• A wine is scored down for being overvalued.
• A wine is scored higher for being undervalued.
• We don't publish bad reviews.
        There are two main reasons we do not publish bad reviews:
  We understand a sample we are evaluating might be off. There may be no way of knowing this unless we get another sample and compare. This is not always practical.
  
  We also know the consumer does not remember vintages, but does remember labels. One bad review could sully the reputation of an otherwise great producer.
• Our reviews are free to use.
       Our reviews are free to use for point-of-sale, shelf talkers, signage, and other advertising. All quotes should refer to redwhiteandrose.com. All ratings property of redwhiteandrose.com. Online references should use a live link back to redwhiteandrose.com.
  
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  If you suspect redwhiteandrose.com has been quoted erroneously or fictitiously, please contact us. All ratings property of redwhiteandrose.com