The Golden Gate Bridge over the San Francisco Bay. (Flickr: James St John)

The San Francisco Chronicle’s Esther Mobley recently tasted the Perliss Estate Vineyards’ Corvus Pacificum, a $275 Cabernet Sauvignon from an esteemed Napa Valley winery that contained just a little bit of seawater from the San Francisco Bay. “Vineyard owner Anthony Perliss got the idea to make Corvus Pacificum after reading about the ancient Romans, who tended to mix water into their wines… The Romans likely prized the seawater for its preservative properties, Perliss proposed, “but it probably also helped with a softening, a mellowing of the wine.” That flavor enhancement is what inspired Perliss to give it a try.”

On JancisRobinson.com, James Lawther reports on Bordeaux’s labor shortage.

Elsewhere on JancisRobinson.com, Alder Yarrow looks at how the demand for California’s wine grapes is pushing prices to historic highs.

In Wine Enthusiast, Alexander Peartree explores the native grapes of Puglia.

In the New York Times, Eric Asimov recommends 20 wines under $20.

In the Wall Street Journal, Lettie Teague highlights good value white wines for summer, from Albariño to Soave.

Travel + Leisure spotlights the wines of Virginia’s Loudoun County.

In the Drop, David W. Brown explains how to protect your wine collection in the event of a divorce.