From the smallest of the Beaujolais crus, this wine is structured, layering tannins with black fruits and acidity. It is a wine to age at least for a couple of years. Drink from 2018.
From the smallest of the Saint-Emilion satellite villages, this wine has swathes of black fruit aromas that go well with its firm tannins, dense blackberry flavors and concentration. Ripe Merlot dominates the blend, giving both structure and fruit. Drink from 2021.
From the Solano County Green Valley appellation just off San Pablo Bay comes this crowd-pleasing Syrah, a juicy, masculinely beefy and big version of the varietal with well-honed hints of baked bread, mocha and espresso.
From the somewhat cool 2010 vintage, this Boushey vineyard Syrah is moving into secondary fruit flavors of strawberry preserves. A leafy, lightly herbal component adds extra texture and length.
From the Sondrio area of northern Italy, this interesting Nebbiolo (also known as Chiavennasca in these parts) offers direct tones of current, cassis, licorice and tar. The wine feels sharp and fresh on the close and offers a very delicate and elegant read of the variety.
From the Sottocastello, “under the castle” cru, comes this silky, polished Barolo. The bouquet here is redolent of exotic spice and church incense and there's plenty of currant berry and forest berry to give the wine a vibrant, youthful personality. But elegance is also present and so are firm tannins that suggest longevity.
From the sought-after site on Westside Road, this wine delivers a nuanced, elegant expression of juicy red cherry, plum, pomegranate and light, compelling spice. With a depth of body and soft, integrated tannin, it's complex without being overpowering, finishing in a mix of sautéed mushroom and forest floor.
From the south-east facing Côte du Py, this is a powerfully structured wine. It is as full of tannins as of ripe red fruits. The wine with its dense character it likely to age well over several years. Drink from 2018.
From the south facing Côte du Py, this oak-aged wine is full of ripe fruit that is given a crisp edge by the acidity. Lightly textured, the wine is tight, mineral and likely to age. Jean-Ludovic Loron is the cru property's fifth generation. Drink from 2018.
From the south of Burgenland, this is a big, fruity wine. Wood aging shows in its toastiness, but there are prominent red fruits, a dry edge of tannins, and some good acidity as well. The structure is firm and solid with good depth and dense texture. Drink this wine from 2014.
From the south of Vinho Verde, close to the Douro, this is a lively and fresh wine, bright with acidity and lifted by its prickle on the tongue. It is dry, although a soft touch of baked apple gives a gentle, fruity aftertaste.
From the southern end of the Napa Valley, where temperatures tend to be cool, this wine is surprisingly intense in tannin and a deep taste of coffee, rounded out by spicy red plum and strawberry. The acidity holds tight through the finish, making this a friendly food wine.
From the southern part of Nuits-Saint-Georges, this small premier cru has produced a dark and structured wine with plenty of dry tannins that need to age. It is concentrated and firm, the tannins backed up by generous black-plum fruits. Drink this wine from 2022.
From the southern part of Nuits-St-Georges, this ripe while structured wine has considerable potential. With its acidity, intense red-berry flavors and a firm background of tannins, it is poised for long aging. The toasty character needs to integrate with the fruit. Drink this impressive wine from 2020.
From the southern reaches of Margaux, this is already a velvet-textured wine with delicious black currant fruits and a touch of wood that is still showing. It will mature quickly and enjoyably, so drink from 2017.
From the southern slopes of Bordeaux's Entre-deux-Mers, this is rounded, fleshy and packed with plum and smoke flavors. It has the vintage's richness and the soft tannins, making it already drinkable.
From the southern, cooler part of the valley, but on a sunny ridge above the fog, a fascinating study in contrasts. It has brilliantly crisp, citrusy acidity, but is a fat, fleshy wine, with mouthwatering flavors of black cherries, cola, mocha and gingersnap. The scour of dusty tannins on the finish suggests this wine will hold for several years.
From the southernmost part of the appellation comes this very deeply flavored Pinot Noir. It bursts in the mouth with mushu plum sauce and cherry fruit and the most marvelous feral notes of mushrooms, minerals, hung meat, forest spices and herbs. It's quite a tannic wine, giving it a brooding quality. Huge, massive, stunning. Should glidepath through the next 6–8 years.
From the St. Peter of Alcantara Vineyard in the Templeton Gap area, this blend of 62% Petite Sirah, 19% Grenache, 13% Syrah and 6% Zinfandel shows blueberry, boysenberry, slate minerality, uncracked peppercorns and a wild mint/woody shrub character on the nose. The palate offers dried black cherry and blueberry, tobacco, black loam, dried herbs and pencil lead.
From the start this has superb tannins and fine acidity that frame the ripe, complex blackberry, black currant and cassis flavors, finishing with elegance and class. It's hard to resist drinking now, but this should develop over the next eight years.
From the start, the aromas of cassis, dark cherry, leather and coffee grounds are medium in intensity, but with time they gain steam. Medium in body, this Merlot has firm tannins that are balanced by uplifting acids. The spiced plum flavor veers into the medium-long finish, which tastes like pink roses sprinkled with ground coffee beans.
From the start, this is a heavily roasted and fully oaked wine. The nose is charred and cooked, with black-fruit aromas lurking below the surface. The mouth is drying and shows black-fruit flavors along with burnt meat, licorice, lemon peel and herbs.
From the starting gun, this is a raisiny, candied wine with complexity issues. The palate is tannic and not the least bit varied; basically it just sits there. Flavors of raisin and red licorice finish sweet, medicinal and with a note of green peppercorn. This is flavorful but blocky and strange.
From the steepest, east-facing block of the estate vineyard, given 15% whole-cluster fermentation, this is a dense, brooding wine, spicy and concentrated in blueberry and black cherry. It has a tenacity of earthiness that never lets go, lingering on the full-bodied palate for days. Drink now through 2023.
From the Stonetree Vineyard, this supersaturated wine is so black that it looks impenetrable. The dark cassis fruit is drenched in astringent, tongue-drying flavors of smoke, asphalt and tar. Though true to its variety, it's a tough, chewy, somewhat chalky mouthful.
From the Stoney Vine (estate) vineyard, this has a fair share of the aromatic funk for which the Rocks section of Walla Walla is famous. It's a nose-teasing, mouthwatering mix of composted grass cuttings, soy sauce, bacon and berry, showing a touch of new oak as well.
From the Stoney Vine vineyard, this shows the effects of a cool vintage on young vines. There's a lot of citrus and pineapple throughout, and the berry fruit flavors, characteristic of Syrah, are present in the background. There are pleasing accents of carpaccio and peat moss, and just a hint of Bourbon from the third-use, Wisconsin oak barrels. This definitely needs extensive breathing time, or further bottle age.
From the stony Kritt vineyard, this is a concentrated, youthful wine. It combines fresh acidity with fruity richness with a dry, firm character. It's an impressive wine and certainly appropriate for aging further. Drink from 2015.
From the successful 2004 vintage, this beautifully evolved Barolo is just about ready to drink. The tannins show a fine, silky quality and the bouquet offers tones of plump black fruit, root beer and powdered licorice.
From the Suduiraut vineyard, this is a wine created to be drunk young. It has just the right amount of honey along with marmalade flavors. The texture is smooth, accessible and ready to drink. It combines opulence and freshness.
From the superelegant Cannubi Cru, this wine shows amazing finesse and texture. The aromas include blackberry, cherry, black licorice and dried rosemary. It closes with bright acidity and firm tannins. Drink after 2020.
From the sweet white appellation of the Bergerac region, this is a full, botrytis-dominated wine, opulent, layered with dryness to balance the citrus and honey flavors. Maybe without complexity, but certainly with all the right botrytis wine characters.
From the Tenuta Costa group (that makes wine across Italy including Barolo in Piedmont), this easy red blend from southern Tuscany offers ripe cherry and strawberry with easy spice and tobacco.
From the Thomas LaTour Vineyards on Mount Veeder, this wine is half barrel fermented and half aged in stainless steel, making for a balanced, full-bodied expression of the variety. Apple and stony mineral notes linger, with hints of butterscotch on the finish.
From the tiny Faro denomination overlooking the Strait of Messina, this cult red opens with earthy aromas of tilled soil, leather, dried berry, smoke, savory herb and a hint of game. Displaying compelling earthy elegance, the palate offers black cherry, raspberry, tobacco, truffle, tobacco, soil, graphite and licorice. It's still young but impeccably balanced, with firm but fine-grained tannins and bright acidity. Hold for even more complexity. Drink 2018–2025.
From the tiny island of Salina off the north coast of Sicily (where the Tasca family runs a beautiful boutique hotel called Capofaro), comes this excellent expression of Malvasia. This dessert wine shows exactly what this versatile white grape variety is built to do best: The bouquet is redolent of honey, golden vanilla cream, candied apricot and sweet almond marzipan.
From the Todi area of central Italy, this golden Grechetto opens with thick aromas of apricot, honey, butterscotch and mature melon. The wine sports a thick, creamy mouthfeel and would pair with pumpkin risotto.
From the top range produced at the estate, this rich wine is kept refreshing by the acidity. Peach and pineapple fruits balance with a squeeze of lemon giving the wine a light touch. There is a tangy, orange zest accent in the crisp aftertaste.
From the Treviso area of northeast Italy, this luminous Prosecco offers easygoing aromas of yellow flower and sweet peach. There's a zesty note of white pepper on the slightly sweet finish.
From the Treviso area of Prosecco, this luminous sparkler offers steely effervescence and sharp aromas of white flower and dried grass. There's also a touch of bitter almond on the crisp finish.
From the Treviso area of the Veneto, this fragrant and floral Moscato sparkling wine offers sweet and chewy tones of peach syrup and ripe fruit.
From the uneven 2005 vintage, this bright Brunello opens with aged aromas of tar, resin, black fruit, cassis and leather. The wine's consistency and persistency are very good considering the difficulties of the year.
From the up-and-coming Chianti Rufina area (an historic wine zone that is currently experiencing a revival of sorts) comes this plush and modern Riserva. The nose generously delivers aromas of black cherry, powdered chocolate and sweet spice.
From the up-and-coming Rosso Piceno appellation on the Adriatic coast of Central Italy, this is a thin and informal red wine with fruity tones of strawberry and blueberry in the spotlight. A touch of sweet coffee or mocha appears as a distant accent on the close.
From the Upland Vineyard, this sweetly fruity (3% residual sugar) wine bursts with fresh flavors of grapefruit and pear. The expansive, fleshy midpalate leads into a clean finish with excellent grip.
From the use of the term Shiraz (rather than Syrah) to the sweet, vanilla-and-tobacco-laden flavors, this seems to be aimed squarely at the consumer who loves a forward, round and rather soft Australian-style wine. It delivers ripe berry flavors, silky tannins and plenty of up-front pleasure for the price.
From the Val di Cembra valley hidden deep within the snow-capped Dolomites comes this blend of Sauvignon, Pinot Bianco, Manzoni bianco, Kerner and Riesling that has aged carefully in the bottle (for a late release). Tertiary aromas of candied fruit, dusty mineral, honey and ginger give the wine a smooth and elegant personality. This wine is part of a small elite of Italian whites that shows this impressive longevity.
From the Valcarlos winery, this Tempranillo has some berry aromas, earth and a bit of grain on the nose. The flavor profile deals plum, cassis and some green olive, while the finish is lean and toasty. The texture is nice, and, while it's not terribly packed with bold flavors or extract, it gets the job done and delivers a solid expression of the grape type and region.
From the Valpantena area, or the easternmost stretch of the Valpolicella wine zone, comes this very approachable and well-priced Ripasso from the historic Bertani winery. Aromas here include bresaola, smoked bacon, ripe fruit, plums, prunes and mesquite wood. The wine is more subtle and elegant in the mouth and ends with a playful touch of cracked black pepper.
From the Valpantena subzone of Valpolicella, this easy Ripasso opens with a thin ruby color and bright aromas of white cherry, raspberry candy and vanilla. The wine closes with a fresh, tonic feel and lively berry flavors.
From the very fine 2007 vintage comes this surprisingly tannic Cabernet. Even at the age of more than four years, it's still tough and astringent. It has a sweet core of blackberries, and it's tempting to recommend aging. But there's a troubling touch of raisins, so drink up.
From the Vieira family's Lisboa vineyard, this blend of Touriga Nacional, Tinta Roriz and Syrah is well balanced, offering elegant black fruits and delicious acidity. The structure is restrained and finely wrought. Drink the wine now.
From the village at the southern end of the Côte de Beaune, this wine is warm and ripe, with great berry flavors and a good sense of structure from tannins and wood aging. It's packed with fruit and likely to age well. Drink from 2021.
From the village just west of Puligny-Montrachet, this is ripe, round and creamy. A good value for white Burgundy, it shows a touch of wood and a generous character. Its acidity and fruit are already well in balance. Drink from late 2017.
From the village of Blagny, considered part of Meursault, this full, rounded wine has a generous character, full of ripe fruit. It is given a crisper side by good acidity, and shows both freshness and weight at the end.
From the village of Lantignié, rosé from this 1,300-foot elevation vineyard is fresh and light-hearted. Full of ripe strawberry flavors, the wine also has great acidity, giving a direct and fruity wine that is ready to drink.
From the village of Sisan in southern Istria, this wine has enticing notes of lemon blossom, Mediterranean herbs and white peach in its bouquet. In the mouth crisp acidity accompanies flavors of lemon curd and Granny Smith apple. A clean finish invites you in for another sip.
From the Villamont domaine, this is a soft, rounded, quite generous wine that is dominated by enjoyable bright red fruits. It's fresh, ripe, just lightly touched by tannins, and with a juicy, friendly aftertaste.
From the Vincent family of Château de Fuissé, this is a ripe wine, with its green plum and nectarine fruits giving it roundness. At the same time, there is a bright, attractive edge of crispness, with a citrusy finish.
From the vineyard's choicest blocks. There's so much going on here, it's hard to know where to begin. Explosive in grilled meats, blackberries, plum jam, licorice, coffee, chocolate, caramel, black pepper and Chinese 5 spice, yet bone dry, with smooth, rich tannins. Extraordinarily good now, and should develop in interesting ways. Certainly one of the best California Syrahs of the last few vintages.
From the vineyard around viticulturist Anne Moller-Racke's home planted to the Donum clone, this is a stunner from start to finish, an elegantly tousled expression of mint and bay leaf that's big-boned at first, yet completely lively and fresh on the palate, settling into a place of grace, bursting in brooding dark berry, cherry, cinnamon and clove all wrapped up in a sultry texture.
From the vineyard Ken Brown planted after a decade of experiments comes this complex wine, whose nose blends sour cherry, pine bark, black clove and pepper. It's lithe and bouncy on the palate, yet deeply flavorful too, with stewed raspberry flavors and a good tannic structure.
From the vineyard on the slope above Château Pavie, this is a beautiful, juicy and ripe wine. It has a mineral character with great swathes of black-currant fruit. This is a very fine wine, well delineated, ripe and with a delicious red-currant aftertaste. Drink from 2026.
From the vineyard once known as Alisos comes this wine, with aromas of soft clove, red cherry and a touch of sage. A strong ginger spice reigns over the palate, which is bitingly acidic, and shows dark strawberry fruit and dark thyme herbs. This wine is still quite wound up, but that acidity will prove mouthwatering for years to come.
From the vineyard owned by winemaker Bill Brosseau's family, this bottling shows black raspberry, strawberry, wet slate and rose petal scents on the nose. The palate is loaded with earthy black plum and other dark fruits, lifted by a star anise spiciness.
From the vineyard planted by the Pisoni and Franscioni families, this wine delivers bright raspberry and strawberry aromas with sweet star anise spice. The medium-bodied palate is lively and boisterous, with ripe cranberry, tangy red plum skin and sour cherry flavors, accented with a helping of dried herbs.
From the vineyard that helped propel the appellation's reputation into the stratosphere, this wine delivers both in terms of its historical significance, but also in present-day refinement and complexity. A flinty, earthy layer of black truffle and coffee open the aromatic profile of the wine before offering bold, brawny flavors of leather and black currant. The oak is well integrated and the tannins sizable yet behaved. This is a beautiful wine.
From the vineyards of the grand castle of Sancerre, this has rich red and black cherry fruits, a line of the purest acidity and just the right amount of tannic structure to allow it to age a little longer. It has weight and final ripeness.
From the Vinho Verde region in northern Portugal, this tightly crisp, bone dry wine is fresh, almost shockingly so. Red currant flavors dominate along with a lively, light texture. Drink now.
From the Vinho Verde subregion of Monção and Melgaço, this intense, bone-dry wine captures the richness of Alvarinho while not losing sight of its fresh lemon and crisp apple side. It has a tight texture that suggests the wine is still young, so drink from late 2016.
From the Vogelsang, or “bird song” vineyard, this wine sings melodiously. It has bright green and citrus fruits, lively acidity and a crisp, dancing feel. There is a youthful feel to the acidity that demands a year in bottle. Screwcap.
From the warm 2015 vintage, this is a soft and fruity wine. It's open with broad white fruit flavors, the acidity lighter than usual for Chablis, giving it a particularly ripe character. Drink now.
From the warm appellation, this wine offers moderate structure and undeniable ripeness—a deep, brooding expression of dark chocolate, plum and leather.
From the warm Chiles Valley portion of Napa, this Zin is solidly in the New World, cult Cab style of softness and extreme ripeness. The flavors of milk chocolate flood the mouth, with fruit notes of cherries, currants and plums, as well as a mélange of spices in the finish.
From the warm climate of southern Italy, this bright Fiano opens with a waxy mouthfeel and aromas of stone fruit, pear and Golden Delicious apple. That extra glycerin in the mouth is balanced by endnotes of tangerine and pineapple.
From the warmer 2005 vintage, this Riserva Chianti Classico is packed tight with mature aromas of black cherry, cassis, leather, black tobacco and a touch of drying graphite. The wine would pair with cheesy lasagna al forno.
From the warmer Aube vineyards in the south of Champagne, this wine is rich and full of creamy fruit. There's a touch of chalky minerality to its texture, giving it a tight edge. Aged in bottle to bring out a toasty aftertaste, it's ready to drink now.
From the warmer reaches of the appellation below Mount St. Helena, with vines that have been farmed by the same family since the 1920s, Falleri is a gorgeous wine. Horse saddle and leather give it an exotic edge, while bright red fruit and clove provide a well-crafted balance of fruit and spice. Relatively moderate in weight and ripeness, it may be the producer's most elegant species this vintage.
From the warmest vintage on record, ripeness was never the issue here. It's balance and freshness that are the litmus test, and this passes with flying colors. Firm polished apple and pear fruit anchors the wine, with highlights of citrus skin. It's got all you could ask for in an all-purpose, solid and tasty young white wine.
From the well-known Zinfandel producer, this floral Chardonnay is high in balanced minerality and marked by darker, riper pear and apple fruit. The finish is swathed in vanilla bean and toast.
From the western edge of Sonoma Valley, this robust, full-figured wine took on considerable power in this vintage. It exhibits elusive fruit before peeling back bittersweet layers of cranberry, orange peel and tea. After fresh rose on the nose, it adds an element of char to the finish.
From the wilds of Atlas Peak, this lovely wine is dense and concentrated in mountain fruit and lengthy tannin—the oak and weight well-integrated and complex. Pie crust, vanilla and clove provide a sultry luxury and invitation.
From the winemaking palate of Château Pégau, this is a traditionally styled Rhône red. There's already a hint of bricking at the rim, but it offers ample weight, a creamy midpalate and a soft finish to support pleasing notes of baked cherries and plums, leather and earth. Drink now.
From the winery's Annapolis Vineyard, at the cool, northern tip of the “true” Sonoma Coast, comes this chunky young Pinot Noir. Although the grapes were destemmed before fermentation, the tannins are significant, a reflection of the low yields and tough skins the berries develop. In fact, the wine is almost Zinny in its full body and spicy, briary fruit. It clearly needs time. Best after 2011.
From the winery's Bordeaux study series, this Merlot-based blend shows roast beef, smoke, lilac, violet, lavender and shy black-cherry fruit on the nose. There's more fruit on the palate, with blackberry paste. However, the rigid tannins don't open up easily. Notes of crushed volcanic rock, espresso, dried herbs and leather are subtle.
From the winery's dry-farmed vineyard comes this bottling with seamlessly integrated aromas of boysenberry, black-pepper sauce and black sesame. A tarry character kicks off the palate and then evolves into roasted lamb with lavender-pepper crust, dried mint and tarragon flavors. A soft and deftly sewn acidity hums throughout the sip.
From the winery's estate Bell Mountain ranch, a stretch of vineyard that reaches through Alexander Valley to the Russian River Valley, this is mostly Cabernet Sauvignon, blended with Merlot, Cabernet Franc and Petit Verdot. Tight in cranberry and puckering oak, it needs to air before enjoying.
From the winery's estate plantings above Seven Hills Vineyard in the new SeVein project, this wine is still closed aromatically, needing time or air to coax out its vanilla, toast, herb and dark cherry notes. The palate is dense, delivering layer upon layer of dark fruit flavors, with a compelling texture and impeccable balance. It has a long life ahead of it. Best 2022–2028.
From the winery's estate vineyard high on the mountain comes this young wine. Although it's tight in tannins and acidity, it's extraordinarily rich in blueberry, blackberry, chocolate and roasted almond flavors, like a granola bar. Alcohol of 15.3% provides a slightly hot, sweetly tart counterpoint to the fruit. A gorgeous Cabernet to drink now with a perfect steak.
From the winery's estate vineyard, on the eastern side of the Oakville appellation, this Cab is incredibly lush and delicious. It dazzles with rich blackberry, cherry pie, currant and cassis liqueur flavors, perfectly accented by sweet, smoky oak. It's soft in tannins, yet ageworthy. Drink now–2020.
From the winery's estate vineyard, this 100% varietal is lightly aromatic with cocoa, bittersweet chocolate, flowers and dark cherry. It's medium bodied with rich cherry flavors and firm, slightly dry tannins.
From the winery's estate, this wine opens in pretty floral notes of jasmine and orange blossom, following on the full-bodied palate with baked pear and vanilla. It finishes tart and dry.
From the winery's historic To Kalon Vineyard in Oakville, one of few sites in the state to nurture old-vine Sauvignon Blanc, this wine is complex and compelling. It balances between green olive, basil, thyme and crisp squeezes of lemon. Subtle in oak, it maintains buoyant acidity throughout.
From the winery's lightly oaked series of wines, this bottling is all about freshness. It shows pomegranate, dried fennel and sagebrush on the nose. The palate is zesty, uncomplicated and eminently drinkable, with sagebrush elevating the fruit-punch base.
From the winery's most pebbly five-acre section of vineyard atop Diamond Mountain, this is dark black-purple in color. The tannins are soft but powerful, eager to age through 2025–2027, while the fruit lies on the currant and plum side of things, with a bit of cedar lurking through.
From the winery's own Westside Road vineyard, formerly called Litton, comes this grandiose, if immature, Pinot Noir. In its youth it's all about primary, jammy raspberry and cherry fruit. On the edges are fine acidity, smooth tannins and a perfect appliqué of oak. Shows the hallmarks of this great, emerging vineyard, but needs serious time to come around. Try after 2015.
From the winery's Phinny Hill vineyard, the Columbia Rediviva is 48% Cabernet Sauvignon and 52% Syrah. Complex and satiny, it's a riveting wine, inky and bursting with a sensuous mix of berry, cassis, mocha, loam, cinnamon and spice. Tremendous density and depth; despite its youth the wine curls around the tongue like thick smoke, showing more and more detail.
From the winery's premier vineyard comes this inky, earthy wine with woodsy aromas. Flavors of plum and pie cherry dominate the fruit, along with a definite smoky, charred flavor, perhaps from overroasted barrels.
From the winery's Pritchard Hill estate, where it may be a little too warm for Chardonnay. This is a good wine, if a little soft, with herb, citrus, tropical fruit and oak flavors. Ready to drink now.
From the winery's signature vineyard and old Sauvignon Blanc vines, originally planted in 1959, this wine offers complexity and intrigue. Flavors range from crisp lemon to savory fennel and herb, a long, lingering finish sealing the deal.
From the winery most responsible in America for popularizing this style of Sauvignon Blanc, this vintage delivers savory, lemony goodness, within a light-to-medium-bodied frame. Integrated and round on the palate, it's a great wine for the table.
From the winery that first popularized Petite Sirah in California, this vintage has vivid black-pepper aromas and a deep, inky color. Rich and concentrated flavors suggest pomegranate juice, blackberries and clove. Lavish and layered tannins give the texture an almost thick viscosity that coats the mouth for a lasting impression.
From the Wits' End estate vineyard's best lots, this offers a complex fruit mix running from orange and pineapple into raspberry and cherry. A suggestion of Dr Pepper soda is in play also, and the wine shines with excellent texture and freshness.
From the Wittstrom Vineyard northwest of Paso Robles, this rich and accessible bottling shows lavender, lilac and violet potpourri on the nose, with black cherry and balsamic notes Baked blackberry and blueberry flavors show on the palate, where chalky tannins carry milk chocolate and Concord grape notes long into the finish.
From the Zamora region, this Tempranillo is dark, well oaked and dense. The nose is full of black cherry and charred oak that gives off a shoe polish scent. The palate is round and smooth, with oak-dominated black fruit and minty, spicy flavors. A modern, meaty wine by any measure. Drink now through 2020.
From this always dependable producer comes this lovely, supple wine. There are plenty of bright, ripe raspberry, black-cherry and cola flavors nuanced by smoke and spice notes from oak. If it’s not terribly complex, it more than makes up for it with the liveliness of the acids, the balance and the silky harmony.
From this appellation's tremendously rocky soils come aromas of golden pear and buttered toast. The palate is dominated by racy tones of lemon peel and fresh-cut yellow flowers, but rounded out with a slight vanilla buttercream on the finish.
From this Calistoga vineyard, a first rate Cabernet, sumptuous and elegant. The fruit straddles an interesting line between herbaceous, green olive notes and riper ones of blackberries. Feels just great in the mouth, plush and sensual. Unquestionably an ager.
From this estate founded in the 13th century comes a finely made wine. Its dryness combines well with great flavors of red currant, raspberry and lime. It is delicious with food or as an apéritif.
From this family-owned estate in the heart of great Port country, this wine is both richly structured and packed with fruit. It has solid black fruits that are laced with intense acidity to keep the wine bright and crisp. At the same time, the tannins and the firm texture will allow it to age. Drink from 2019.
From this famous old mountain vineyard, a dense and concentrated Zin that blows you away with deliciousness. It's very dark and young, with a flair of acidity and sweet tannins, and blackberry, cassis and mocha flavors that finish with a superripe raisiny note. But that slight Portiness is a seasoning element, and does not distract.
From this longstanding grape grower and Napa-based producer is a Mendocino-sourced Gewürztraminer that's beautifully gold in color and full of pretty tropical aromas. Balanced, with good acidity, this is a Gewürztraminer that's light on its feet and still retains the right amount of spice.
From this mighty vineyard hails this full-bodied and intensely robust wine, rich and smooth in sinewy texture and sure-to-please blackberry jam and vanilla bean.
From this old vineyard, producer Jean-Jacques Mélinand has selected the oldest vines to make this wine. The result is a solid, firmly structured wine that will take several years to fully develop. It is intensely textured, with layers of acidity and red fruits hinting at a crisper, fruity future. Drink the wine from 2018.
From this particular block all the vines are the Pommard clone, which keeps it distinctive from the other Shea cuvées. Smooth, silky, slightly smoky and showing a supple mouthfeel, this mixes brambly berry, nougat and caramel notes, with a finishing flourish of toasted hazelnuts.
From this powerful and structured vineyard comes a powerful and structured wine. It's very firm, dry and solidly concentrated at the heart. There is also a surge of rich, open fruitiness that complements the fine acidity. It's complex, perfumed and expressive. Age for seven years.
From this premier cru that is furthest down the slope of Puligny and close to the village, this ripe and generous wine sums up 2013 whites in Burgundy. With just a touch of honey, it has a rich character with yellow fruit flavors, cut with lemon and lime freshness. Drink this wine from 2018.
From this Rhône specialist, a nice sipping wine with powerfully fruity flavors in a delicately structured, light-bodied wine. The pretty wild-berry and oregano flavors are surrounded by velvety tannins and soft acidity, so it goes down like silk. It's dry as dust.
From this rich vintage comes this delicious, open wine. Flavors of tropical fruit and peach create an opulent and generous feel, with notes from having aged in wood offering complexity. It's concentrated and ageworthy, worth keeping for 4–5 years and more.
From this small enclave in the foothills of the Basque Pyrenees, this blend of Gros Manseng, Petit Manseng and Petit Courbu is crisp, cool and perfumed. White stone fruits and a ripe tangy texture are cut with acidity and a bright, tight aftertaste. Drink from 2018.
From this Southern California appellation, a spicy, rustic wine that's very dry and full of charm. Flavors of wild berries are strong and tannins are supple. It's not very varietal, but it's a nice, friendly wine.
From this Temecula producer, a barrel selection of plum and black cherry Zinfandel with good depth and structure that's still got some tannins to work out but is ready to drink now.
From this top Bergerac producer comes this powerful blend. With its 30% Malbec, it has intense tannins and a firm, solid structure, with dense and richly concentrated blackberry fruit. It does need to age for at least five years.
From this very high mountain vineyard in the Sierra Foothills comes this fine, although tannic, 100% Syrah. It certainly has Northern Rhône aspirations, in the peppery, leathery complexities that accompany the blackberry, currant and cedar flavors. Those aforementioned tannins are big-time, but a slice of grilled beef will tame them.
From this well-known Carneros vineyard comes this lighter lemon-lime SB with mixed citrus flavors and intense acidity. It's a medium-weight wine with a rather short pineapple finish. It has some creaminess to the mouthfeel, but overall it just doesn't ring the right bells to rate higher. Made by Mia Klein of Etude fame.
From this well-regarded Sonoma County appellation, a ripely fruity wine, brimming with plum, blackberry, tobacco and spice aromas and flavors. It's rich, but balanced by finely intricate tannins and very nice acids. There's a harmony and balance that make it fun to drink.
From this winery's young estate vineyard, this displays aromas of crushed rock, plum, raspberries and herbs along with coffee accents. It's rich and concentrated with layers of red and black fruit flavors. A firm squeeze of grainy tannins could use additional time to unwind. It will be best from 2020 to 2025.
From three cool-climate sites within the appellation, this is a floral, fruity wine with a zesty underbelly of acidity. Lemongrass, lemon peel and grapefruit flavors are the main event.
From three different parcels in this large Grand Cru vineyard, this wine is dense and concentrated. Powerful tannins will develop into rich fruits with great intensity. This wine, with its weight, needs time. Drink from 2023.
From three different sites, all within Green Valley, this is a block and barrel selection, a showcase of rich, ripe, robust baked black cherry and full-bodied gusto. The oak is tenacious and in support of the more delicate nuances of compost and rose.
From three plots holding 75-year-old vines, this wine offers yellow fruits, apples and crisp pears. Plenty of fresh acidity gives it a crisp character, while the ripe fruit makes it refreshing and very ready to drink.
From three vineyard sites, this wine benefits from the skill of its blender, who composed lemon and lime fruit crispness with more sultry full-bodied creaminess to the texture. Apple skin and herb complete the picture, finished off by a lovely accent of subtle spice.
From three vineyards, including Roberts Road, this wine impresses in floral honeycomb and a freshness that belies its medium-bodied weight and pithy texture, finishing in vanilla that never gets sweet.
From tiny production of 2.5 acres, there is a spicy, lightly toasty wine that brings out a richness in the Sauvignon Blanc and gives the apricot and pear fruit roundness. The wine is ripe, full in the mouth, tangy and zesty with a more refreshing herbal aftertaste. Drink from late 2016.
From Tramier's own vineyards, this is a soft, fleshy wine with a light touch. The tannins are already gentle and the red berry fruits are highlighted by crisp acidity. For short-term aging only.
From Trentino in northern Italy, this Riesling has delicate aromas of acacia flower, honey and pear. The lean palate shows hints of beeswax, honey and tropical fruit flavors that finish abruptly.
From Tuscany's celebrated Frescobaldi wine family, Brunello Castelgiocondo opens with dark, inky concentration and bold aromas of pressed rose, black cherry, exotic spice, leather and unsweetened chocolate. It is beautifully put together, with ample intensity, balance, complexity and silkiness on the finish.
From two blocks of a vineyard above Freestone that's strongly influenced by the ocean, this wine is marked by leathery pepper, baked cherry and an exotic mix of savory spice. Medium-bodied, it has a density that's both plush and lush.
From two blocks of the vineyard, this light, crisp, medium-weighted wine stays refreshing on the palate and remains complex in acidity. Nutmeg dances throughout its soft layers, while the finish burnishes in rich vanilla brioche.
From two different domaines on the Côte de Py slope, this is a dense, firm wine, very solid and powerful. The wine has opulence under its structure, with rich plum and sweet jelly flavors. Worth aging for another year.
From two estate vineyards, this wine is sleepy and subdued at first. Gradually warming in the glass, it becomes velvety and concentrated in black and red fruit, with dashes of clove and oak filling in the full-bodied palate. Structured and approachable, it also has a lengthy finish.
From two of the most coveted sites in the appellation, this wine showcases an elegant ripeness and rapturous relationship to fruit. Dried sage and forest overtones complement concentrated flavors of fig, orange and dried cherry. It offers ample structure and is beautifully put together.
From two parcels of old vines, this structured wine has peppery acidity that is crispened further by the tight citrus fruit. All these elements suggest a wine that needs to age a few months. Drink from 2017.
From two parcels, this open lagar fermented wine is structured and still tannic. It shows the firm character of the Jaen grape with no oak aging. Berry fruits will come through further as the wine develops. Drink from 2018.
From two sections of the producer's historic estate vineyard, this wine combines 53% Viognier, 33% Roussanne and 14% Marsanne, all fermented and aged in stainless steel. Together, they offer a dry balanced expression of green apple, Meyer lemon, tart pineapple and integrated oak.
From two separate parcels of vines, this balanced and fruity wine is already delicious. It does have the tannins for aging, but its main thrust is to fragrant blackberry fruits, touched by spice and given a brightness by the final acidity. Drink now, or keep for 2–3 years.
From two superb vineyard sites, Charles Heinz and Dutton Ranch, both on the cool edges of the Sonoma Coast and Russian River Valley, this is a thick, concentrated and delicious wine, which manages its richness with grace. Honey, vanilla and baked apple linger on the palate, finishing softly and with a note of nutmeg.
From two very good vineyards—Pahlmeyer's Wayfarer on the extreme Sonoma Coast and Hallberg in Russian River—this stellar wine is juicy, herbal and swimming in delightful acidity. With just enough concentration to give it some strength and structure, it's a nice balance between power and finesse.
From two vineyard sites and given thimblefuls of Grenache, Petite Sirah, Carignane, Malbec and Zinfandel, this wine is an ode to the winemaker's lifelong obsession with surfing, with a nod to the wildness of the California coast. Black licorice, dark plum and saddle wrap around tightly wound, powerful tannins and a pronounced minerality. Drink now through 2023.
From two vineyard sites, Martaella and Martinelli Frei Road, this lovely wine is built from the ground up, with elements of rich vanilla, toasted oak and baked pear. Big in style on the nose, it finishes crisp and focused, a mixture of complexity and lightness of being.
From two vineyard sources in Lodi, Uvaggio's Vermentino is always a delicious bet, with crisp, light melon fruit and a salty quality that calls out for food from the sea. Modest in alcohol, the texture is mouthwateringly addictive, a quality that follows through from first sip to last.
From two vineyards located in the warmer part of Santa Ynez Valley, this Sauvignon Blanc was mostly fermented in stainless steel, with a portion in neutal oak. The result is a nice, rich and creamy wine, slightly sweet in citrus, apricot and vanilla bean flavors, and balanced with crisp acidity.
From two vineyards on Howell Mountain, this is a well-made medium-bodied wine, rich in chocolate and a taste of blackberry cobbler. Coffee accents a soft luxurious tannin structure and thick concentration that finishes with a tart acidity.
From two vineyards on the eastern side of the valley, including one on Howell Mountain, this small-production wine offers whiffs of leather saddle and black currant around softened tannins and crème-de-cassis-like sweetness, especially on the nose.
From ungrafted vines, this is an off-dry wine, fresh, showing great currant and sultana flavors, as well as intense acidity from young Chenin Blanc. This is a concentrated, deliciously ripe wine that needs several years aging.
From up in the Chalone highlands, this is a fruity wine, filled up upfront flavors of cherries, raspberries, cola and spices. The structure is simple, with silky tannins and decent acids supporting the flavors without establishing any great depth or complexities.
From various sites across appellations, this well-made red offers soft, smooth tannins and full-bodied ripeness, the flavors defined by cherry, vanilla, oak and clove. It's ready for steak.
From Verdicchio's leading producer, this is the wine that started the denomination's renaissance into Italy's premier white. The '09 is beautiful, with an intense perfume of yellow flowers and stone fruits. The palate delivers concentrated peach, apricot and creamy lemon flavors, layered with mineral and spice accents. It already has stunning depth, but hold for more complexity. Drink through 2024.
From Verzenay on the Montagne de Reims this wine is rich, structured and concentrated. It has a rich texture plus spice as well as zesty orange and red-currant fruits. The wine retains some of the tannins of the red grapes although goes much more for a mineral texture. Drink now.
From veteran winemaker John Glaetzer, this Cabernet from Langhorne Creek is something of a throwback, spending some 28 months in American oak hogsheads. Yet there's clearly enough cherry and cassis fruit to support all of the vanilla and toasted coconut, and the wine finishes long and balanced. Drink 2010–2020.
From Vine Hill Vineyard, this wine is juicy in raspberry and vanilla, made in a fuller-bodied style with pronounced tannins on the finish. Let it open to express itself fully.
From vines aged between 40 and 80 years, this is a lightly wood-aged wine, with yellow fruits that go with the spicy toast. Full, ripe, and nicely cut with acidity, it has a creamy, smooth texture. Drink now.
From vines around the medieval castle, this wine has brilliant cherry flavors that give fruitiness and balancing acidity. There is a refreshing juicy character that is sustained by the subtle touch of tannin. Drink the wine now.
From vines around the village of Epfig (“E”), this is a wonderfully pure wine that's fragrant and crisp. It has apple and citrus flavors lightly blessed by honey. Acidity cuts right through the fruitiness, giving the wine a tight and steely aftertaste.
From vines around the village of Lancié (near Moulin-à-Vent and Fleurie), this ripe, warm rosé is full of red-berry fruits that have raspberry and tangy bitter orange flavors. It's rich, spicy and a rosé for food.
From vines at La Sambinerie in Romanèche-Thorins, this ripe fruity wine is rich and full-bodied. It has spice, light tannins and juicy black-cherry fruits. With acidity and structure at the end, it is a fine wine, ready to drink.
From vines at least 30 and up to 90 years old, this is the top of the Chablis range from La Chablisienne. Lightly wooded to bring out extra richness from the fruit, the wine has vanilla and honey as well as creamed apple and apricot fruits. The aftertaste is aromatic and fresh. Drink now.
From vines averaging 50 years of age, this is powerful, ripe and concentrated. It has dark black fruits, red berries that give acidity, and a richly fruity structure. It punches well above its village appellation. Drink from 2017.
From vines averaging 60 years of age in Jurassic chalky clay, this ripe, buttery wine has plenty of ripe apples, pears and a generous texture. An attractive touch of toast adds to the complexity. Drink now.
From vines averaging 95 years old, this is an impressive effort, in balance between savory, sultry overtones of peppercorn and espresso and a riper, juicier core of blackberry. Supportive acidity provides a freshness to the wine, which offers plenty of length and breadth on the finish.
From vines between 20 and 40 years old, this is a ripe, intense wine with great acidity. A good mineral texture enhances the white fruits, apricots and pineapple. The aftertaste is crisp and tight. Keep until 2017 for the wine to be at its best.
From vines close to the Czech border, this wine is soft and yeasty in character, with juicy fruit, a ripe texture, citrus and bell pepper flavors. Age for 2-3 years.
From vines close to the medieval castle of Numão in the Douro Superior, this wine represents the top of the range for this family-owned estate. Layers of new wood vie with the ripe fruit of this wine that offers spice as well as black-plum fruits and acidity. It is developing well, giving a rich wine that will be ready to drink from 2019.
From vines close to the premier crus, this is firm and solid while generous. It conveys power and structure along with a more delicious, perfumed side. Drink from 2017.
From vines close to the Sachets Premier Cru vineyard, this wine is powerful, structured and dense, despite the relatively low alcohol that gives it a lift of red fruits, acidity and perfume. It is still developing, a wine in progress, as its backbone of tannins softens. Drink from 2018.
From vines close to the Sainte-Victoire mountain, the wine is crisply textured, with tangy red currants. It is a bright stylish wine, finely balanced and lifted with acidity and fruitiness. Drink now.
From vines close to the sea, this wine does have a salty tang to its ripe soft fruits. Flavors of creamed apples and spice fill the glass, giving a smooth wine with just enough acidity. Drink now.
From vines farmed by Neumeyer for the local Hospices de Molsheim charity, this intense wine has a ripe character that is already rounding out its acidity. With minerality from the chalk soil, it's complex and will develop over several years. Drink from 2016.
From vines grown below the Roche de Solutré cliff, this is a tight wine with a mineral texture and steely acidity. The structure will soften to give a wine that is full and concentrated, with plenty of acidity as well as citrus flavors. Wait until 2017.
From vines grown in the upper Douro Superior, this is crisp while also having ripe apple and apricot fruitiness. It is a lively wine, tangy with orange zest and a touch of spice. Drink now.
From vines grown on flint soil, this is a perfumed, crisp wine, hinting at almonds and spice. The background is a reminder of the soil, very mineral and severe. The wine is ready to drink.
From vines grown on sandy soil close to the ocean, the wine is juicy, soft and fresh. It has attractive acidity, red-berry fruits and a generous open texture that makes the wine ready to drink now.
From vines in the Douro Superior, a soft, rich wine, polished with black cherry and wood. It is finely concentrated, flavored with spice, tarragon and a final solid, chunky structure.
From vines in the eastern section of Saint-Émilion, the Beaumartin family has produced a firmly structured wine that has both fruit and firm tannins. At this stage, the tannins dominate, giving the wine a dry character, but the juicy black-currant fruit is all there. Drink from 2018.
From vines in the Entre-deux-Mers, this is a cool wine although with fresh black-currant fruits and balanced tannins. Dominated by Merlot blended with Cabernet Sauvignon and Cabernet Franc, it has a juicy character that leaves a fresh taste as well as lively acidity. Drink from the end of 2016.
From vines in the far east of the Entre-deux-Mers region, this is a wine that is just red fruits, lightly tannic and with plenty of fresh acidity. The wine is surprisingly ready to drink.
From vines in the heart of the Dão, this is a blend of Touriga Nacional and Tinta Roriz. It is rich with both tannins and black fruits. The flavors of the wood aging are still there and need to soften out. Otherwise, this is a very fine that will repay aging. Drink from 2020.
From vines in the heart of the Entre-deux-Mers, the wine is fresh, fruity and light. It has red-currant flavors that are bright and crisp. It's perfumed by the Cabernet Franc that dominates the blend. Drink from 2018.
From vines in the heart of the Entre-deux-Mers, this 85% Merlot wine is rich with layers of young black fruit and spicy wood flavors. It is still a young, structured wine and needs time for the powerful tannins to soften. Drink from 2019.
From vines in the heart of this large appellation, this is a warmhearted and ripe wine. With wood and spice in equal balance with the white fruits, this is a juicy crisp wine full of great acidity and also with a ripe hint of yellow fruits. This fine wine will be best from 2020.
From vines in the Marne Valley, this soft, creamy and fruity wine is made to be drunk young. It has plenty of red currant fruits and a light touch of tannin all balanced by acidity at the end.
From vines in the north of the Nuits Saint-Georges, close to Vosne-Romanée, this is a structured wine. It has ripe berry fruits and acidity that are still developing through the firm, dry tannins. The wine is still young and needs to age, so drink from 2019.
From vines in the northeast corner of the Gers, this wine is fruity, fragrant and crisply perfumed. It is light on the palate, dancing with fresh acidity and a lightly herbal character. Drink now.
From vines in the northern part of the appellation, this ripe wine conveys peaches and apricots laced with lime. A vibrant, mineral wine with swathes of fresh acidity, it can be drunk now.
From vines in the plain between Corton and Beaune, this wine is full of ripe red fruits. Its soft, rounded character is spiced with acidity and the wood aging. Soft tannins fill the texture. Drink from 2018.
From vines in the Tua Valley, a tributary of the Douro, this is a rich wine, structured with dark and firm tannins. Although it is mature, the fruit is still fresh with black-plum flavors and a touch of dark chocolate. Drink the wine now and until 2020.
From vines in the upper Douro region (the Cima Corgo), this is ripe and soft. It has attractive juicy black fruits and soft tannins. There is a juicy, perfumed character from the Touriga Nacional in the blend. Drink the wine now.
From vines in the upper Douro valley, this is an intense wine that's still young. Its smooth, ripe black cherry fruits are followed by blueberry, spice from wood and bitter chocolate. This is a complex wine that finishes fresh.
From vines in the vineyards behind the Côtes de Nuits, this wine is warm, smooth and ripe. It offers yellow fruits as well as rich apple and enough acidity to give a crisp edge. It's attractive and will be ready to drink from 2018.
From vines inside the Les Clos Grand Cru purchased in 1904 from the Hospices de Chablis, this is a richly structured wine. It's dense with layers of flavor and great aging potential. Wood and smoky flavors are still calming down to give a wine that will be impressive and long-lived. Drink from 2023.
From vines just below the line of Grand Cru vineyards, this is a big and powerful expression of Pinot Noir. It is dense with firm tannins that are embedded in the ripe black fruits. It's a complex wine, serious while still fruity, and needing to age. Drink from  2018.
From vines just to the north of Nuits Saint-Georges, this firm and structured wine features ripe fruits, red berries and bitter cherry flavors. Both dark in texture and perfumed, it's powerful and does need some aging. Drink from 2017.
From vines more than 50 years old, this is a full-throated, concentrated wine. Solid tannins and rich black fruits combine with structure and a sweet, ripe aftertaste. The acidity at the end gives just the right lift. Drink this powerful wine from 2017.
From vines more than 90-years-old, this is a refreshingly restrained and elegant wine, earthy in grilled mushroom and cherry-berry juiciness, braced in firm acidity. Cocoa and nutmeg provide compelling seasonings that linger on the finish.
From vines nearly 30 years in age, this is Pinard's immediately attractive, drink-now wine. Fresh lemon and grapefruit flavors are lightly herbal in character. Juicy, lively and crisp, it's ready to drink.
From vines not far from Mont Sainte-Victoire, this fruity wine is full on the palate. A touch of spice accompanies the ripe strawberry flavors. It's rich with a soft aftertaste and light acidity.
From vines now a dozen years old, this unusual Walla Walla AVA Sauvignon Blanc is a brilliant straw color—aromatic with light scents of ripe grain and tangy fruits, and fills the mouth with delicious flavors of melon, white peach, lemon verbena and a dash of pepper. Complex and engaging, it finishes dry but leaves an impression of slight sweetness. Drink it slightly chilled.
From vines of this German grape planted by German ex-pats many years ago, Brian Loring makes a delicious wine. Dark and inky in the glass, it shows aromas of concentrated blueberry, vanilla, mint and grape candy on the nose. The palate is surprisingly medium bodied for such a dark wine, with a decent dollop of acidity along with lots of dried blueberry and juniper flavors.
From vines on the cool plateau above the Douro, this is a fresh and fruity wine. Light wood-aging is just noticeable, giving a little spice to the textured, steely fruit. Crisp apples and pink grapefruit offer freshness. The wine could age more, so drink from end of 2015.
From vines on the cooler left bank of the Serein river, this wine offers notes of toast, spice and ripe yellow fruits cut by tense, zingy lemon zest. It is textured, tense and full of minerality. Drink from 2017.
From vines on the Montagne de Reims, this Chardonnay-dominated Champagne has a ripe texture that contrasts with the mineral character of the Côte des Blancs across the valley. That gives a rich, apple- and white fruit-inflected flavor to this attractive nonvintage cuvée. Drink now.
From vines on the north bank of the Loire, this wine is in a soft gentle style. With attractive fruit, it is light in texture with an attractive spring in its step. Ready to drink now.
From vines on the plain of Saint-Émilion, close to the Dordogne river, this is a ripe fruity wine. The tannins are already well integrated into the berry fruits, leaving just a dry core that is typical of the year. Drink the wine from 2018.
From vines on the plateau to the west of the village of Saint-Émilion, this is a light, fruity wine. Its acidity and tannic structure lend a crisp texture to its black currant fruit. It will probably broaden as it matures, so drink from 2019.
From vines on the slopes above the River Cher, this steely wine has a tight texture that is restraining the natural fruitiness. It will open up, with its ripe yellow and green fruit flavors. Drink from 2016.
From vines on the slopes of Mont Saint-Victoire, this wine has a cool, bright feeling. Citrus fruits and attractive acidity integrate well with its more tangy texture. The wine is elegant, aromatic and ready to drink. The blend is a selection of Syrah, Rolle and Grenache parcels from vineyards at 1,000 feet.
From vines on the slopes of the Cher River this softly herbal wine has attractive gooseberry and lime flavors. Its young fruitiness is light, bright and ready to drink.
From vines on the slopes of the north-west corner of Lake Neusiedl, this is a broad, juicy wine. It has red cherry flavors, soft, generous tannins and attractively balanced acidity. It's not a wine for long-term aging and is likely to be at its best in three years. Glass stopper
From vines on the sunny side of the vineyard, this wine is richly textured and structured, full of generous yellow and white fruits, spice and layers of wood aging. It has a honeyed character, typical of 2013, with a tight, taut, crisp acidity at the end. Drink this strongly structured wine from 2019.
From vines owned by Château Giscours but outside the Margaux appellation, this ripe and structured wine is a great success. Its rich berry and black currant fruits are pushed forward by the firm tannins that are so perfectly judged. It's a wine to enjoy soon, so drink from 2017.
From vines owned by the Chanson family, this is a wonderfully rich wine, deliciously fruity at the same time. Apple and citrus as well as richer apricots come through powerfully. It's structured with a sense of opulence, richness that also has a tight texture. It needs to age; drink from 2019.
From vines planted as its name suggests on granite soil, the wine is structured and dense with rich juicy black fruits. Packed with perfumed fruitiness and acidity, the wine is developing well, ready to drink from late 2017.
From vines planted in 1893, this is an inky, concentrated Shiraz. The aromas hint at cracked pepper, vanilla and blueberries, while on the palate, this is superripe and full bodied. Although close to being fat and overdone, yet it's held back from the edge by its long, licorice-and-spice finish. Drink now–2020.
From vines planted in 1912, this has been an icon of South Australia Shiaz since 1952, when it was first bottled as a single-vineyard wine. Menthol and vanilla notes frame black cherries and cassis on the nose, while the palate reveals supple tannins and meaty, savory complexities. The finish is softly dusty, fine and long. Drink now–2030.
From vines planted in 1955, this is a ripe, fruit-packed and mineral-driven wine. It has succulent green fruits, laced with lemon zest and firmly textured. It needs to age for several years to reveal its full potential. Drink from 2018.
From vines planted in 1955, this is a rose-tinted Pinot with a woven, integrated bouquet of toast, mineral and berry fruits. There's more Burgundian character here than New World, so it pours on the cerebral scents and flavors of tea, rose hip, strawberry and raspberry. Reserved in style, but good to drink now and over the next few years. If $100 seems like a lot to spend on Argentinean Pinot, you should try to give this a taste at some point; you may be convinced otherwise.
From vines planted in 1958 in an appellation that straddles both Sonoma and Mendocino counties, this is an intriguing, interesting wine, mostly varietal, with 8% each of Mourvèdre and Syrah. Floral, it veers into leather and game, with a juicy backbone of red cherry and berry and earthy, textured tannins.
From vines planted in 1959 on old rootstock, this is an intensely concentrated wine, dense and meaty, with flavors of bouillon, cedar, leather and clove. Lengthy and complex, it offers structure and balance within ripe black fruit seasoned by peppercorn.
From vines planted in 1976, this aromatic wine shows the depth that old vines can bring. Strawberry, cola, butter (from 14 months in 50% new French oak), wild cherry and more come into focus, and although delicate, they last and last on the palate. The finish is spectacular.
From vines planted in 1982 comes this sturdy red, which features cherry and plum flavors, smooth tannins, and an herb-anise fiish. Fresh red fruit aromas are a nice beginning.
From vines planted in 1982, this delivers exuberant lychee, spice, rose petal and citrus zest aromas. It's dry and medium-bodied on the palate, with spice-driven flavors and floral notes that persist on the (slightly warm) finish. It drinks well on its own but really sings at the dinner table.
From vines planted in 1984 and 1990, this offers subtle, strawberry, raspberry and cherry flavors, accented with refreshing minerality. Its acidity a faint lime flavor, and as is true of all this winery's offerings, the overall balance is impeccable.
From vines planted in 1999, this nicely oaked effort shows full ripeness without sacrificing details of forest and mushroom. Cherry cola, iron ore and a palate-pleasing dose of barrel toast all contribute to the lengthy finish.
From vines planted in 2004, this wine celebrates daughter Francesca's 18th birthday and is a ripe impressive wine that is rich and smoothly textured. A blend of classic Douro grapes, especially Tinta Francisca, the wine is full of black fruits and ripe tannins. It will be ready from 2019.
From vines planted in the 1960s and 1970s, relatively old for St. Helena, this white was aged in entirely French oak. It holds on to a bristling level of acidity throughout, speckled in lemon, lime and grapefruit tartness. Light and effusive, its finish is all floral.
From vines planted in the 1960s, and given time in 100% French oak, this dry, unctuous wine is tropical in character. A mix of pineapple and nutmeg teases its way into notes of canned corn.
From vines planted in the Tour Bourdon plot in 1940, this concentrated wine is ripe and rich while still shot through with red-currant acidity. Its tannins come from the low-yielding vines, giving a firm edge. The aftertaste is all about fresher red fruits. Jean-Michel Dupré is a member of Terroirs Originels—17 producers on the hills of Beaujolais and Burgundy's Mâcon.
From vines planted more than a century ago, this richly concentrated, voluptuous wine blossoms with time in the glass, revealing aromas of brandied black cherries and dark chocolate. The tannins are creamy smooth, the length on the palate prodigious. But at 15.5% alcohol, this wine's warmth is noticeable; opt for drinking it over the next 10 years.
From vines planted to the west of Chablis, this is a soft, ripe and fruity wine. It has some tension from the minerality while keeping the white fruit flavors to the fore. Drink now or, better, from late 2016.
From vines situated just under the line of great Grand Cru vineyards, this is a structured wine. It is surprisingly under-powered for the appellation, although its balance is just right. So firm black-plum skins balance a combination of tannins and black-cherry fruits that are topped with acidity. Drink from 2020.
From vines situated on the plain below the Saint-Émilion slopes, this wine has firm tannins against a soft, fruity backdrop. Dominated by 80% Merlot, it's jammy and ripe, with plenty of red berry fruit and acidity on the finish. Drink from 2018.
From vines that are at least 25 years old, this wine is rounded and soft. It has red fruit concentration, a lively wine that is also full in the mouth. It is a wine that could age a few more months and will be better from late 2016.
From vines that are up to 70 years old, this is a single-parcel wine. It is rich, with some good concentration and a mineral edge. Ripe apricot and apple fruits are combined with a tight acidity that suggests the need to age. Drink from late 2015.
From vines that sit at 1,000 feet overlooking Monterey and the Carmel Valley, this wine only went through partial malolactic fermentation. It shows a tight nose of lemon-laced sour cream and grapefruit blossoms. Lime peels, more sour cream and stronger grapefruit-pith flavors mark the tight, tart palate that has firmness that will mellow with age.
From vines that surround the castle of Mercuès that crowns a rock above the River Lot, this wine is richly structured, packed with juicy black fruits as well as a firm dry core. It's a dense wine, dark with intense tannins. It is serious as well as opulently fruity. Drink this wine from 2020.
From vines that were 171 years old when the grapes for this wine were harvested, this is packed with dark berry fruit, then layered with vanilla, cedar and mint. It's full, plush and warm, just too big, intense and bulky for current consumption. Best from 2020–2030.
From vines that were 79 years old when the fruit was harvested, this is made in a deliberately lean style to encourage cellaring. Notes of lemon, crushed stone and apple skin are taut and dry, with a dusty, tactile sensation on the finish. Drink now, or hold through at least 2020 to allow for more development.
From vines to the east of Saint-Émilion city, this wine is structured and firm. It will take time for the black fruit to come through, so drink from 2019.
From vines to the south of the Côte des Blancs, this estate-grown Champagne has much of the same tight texture and minerality. It is taut and crisp while keeping plenty of room for apple and citrus fruitiness. This fresh wine could certainly take some bottle aging. Drink now, but better from late 2016.
From vines trained on the lyre system, here is one of the classics of Austrian wine. Its richness and concentration are present from the first taste. As the wine opens, it brings out perfumes and intense fruit flavors. A great wine that needs long-term aging.
From vines with an average age of 25 years, this concentrated wine is fruity and stylishly textured. With lively acidity balanced by tense minerality, it shows intense citrus and concentration. It will benefit from some aging, so drink from 2018.
From vines with an average age of 40 years old, this wine is the Duboeuf classic. It is soft, easy and fruity with its red fruits and gentle tannins. There is a dry edge to the wine, giving a touch of concentration. Drink this crisp wine now.
From vineyard holdings in Castiglione Falletto, this opens with alluring scents of new leather, ripe berry, blue flower, cake spice and a balsamic note. The full-bodied palate doles out black raspberry, fleshy black cherry, clove and tobacco. Firm, ripe tannins provide support and an age-worthy structure. Drink 2022–2032.
From vineyards across both Napa and Sonoma, this blends 67% Cabernet Sauvignon with 16% Petit Verdot, 15% Merlot and 2% Malbec. It's structured and herb-driven, with ample ripeness. Black fruit and cedar flavors dominate through the lengthy, peppery finish.
From vineyards across Burgundy, this soft wine is an attractive entry point to the region. It has red fruit and a soft character, with just some youthful tannins that melt as it opens. Drink now.
From vineyards around the Hardegg castle, this is a ripe, soft Riesling that has both delicious acidity and a round character. Lemon, pineapple and white fruits come together in a wine that only just hints at a steeliness. Screwcap.
From vineyards around the town of Rochecorbon on the banks of the Loire, this beautifully balanced wine is dry while full of honey and almond flavors. It is cut by the intense acidity of Chenin Blanc, just showing signs of developing toasty flavors. The aftertaste emphasizes green and citrus fruits.
From vineyards at 2000 feet elevation, this is a rich and spicy wine that has a pure streak of fruit freshness and a firmly tannic core. It is perfumed from Touriga Nacional in the blend, with red berry and black plum flavors coming through strongly along, balanced by acidity. It will be better from 2017.
From vineyards at 400 to 1,800 feet in elevation, this wine opens with an intensely aromatic nose of honey and caramel. Sultry and seductive, with full-bodied fruit concentration, it emanates spicy fig, pear and quince, finishing bright with stony minerality.
From vineyards at the south end of the Côte de Nuits, this is a fruity, crisp wine with attractive ready-to-drink fruit flavors. The aftertaste is tight and packed with acidity.
From vineyards at the top of slopes above the river Lot, this balanced wine moves easily between red cherry acidity and dark, young tannins. Still young, the tannic structure needs to mellow and will soften with time. Drink from 2018.
From vineyards at the western end of the Douro region, this is a densely packed wine, with a dusty and tannic texture that also keeps a firm grip on dark berry and stone fruits. The acidity is less apparent, giving a wine that should be drunk in the next 1–2 years.
From vineyards close to Juliénas, this is a bright wine full of cherry juice and fresh acidity. It does have a sense of structure with a background of tannins and minerality that will allow it to age, although it is delicious now.
From vineyards close to Saint-Estèphe, this wine has something of the dark tannins and dry character when young. Ripe fruit under the chocolate, coffee and new-wood flavors shows the potential for aging. Drink from 2018.
From vineyards close to Saint-Tropez on the Mediterranean coast, this wine has swathes of ripe, sunny fruits with just a hint of cooler breezes to bring out the acidity. It's an immediately attractive, fruity wine, refreshing and packed with orange and raspberry flavors.
From vineyards close to the winery in Chevannes, this wine is ripe and fruity. It has attractive acidity, recalling the freshness of the vintage, and tannins that hold it together, providing a firm background. Drink from late 2017.
From vineyards in a protected natural park, this wine is rich and full in the mouth. It is a touch herbal as well as fruity, adding spice and pepper to the mix. Lively acidity balances the ripeness of the wine.
From vineyards in both Alexander Valley and Bennett Valley, the grapes were fermented in French oak for eight months, a minority of it new. This is a medium-bodied, integrated wine rich in caramel apple and fresh-squeezed tangerine. Brisk and in balance, it finishes with a note of toasted almond.
From vineyards in both Santa Barbara and Monterey, this blue-bottled wine shows honey, candied apple, orange blossom and lime peel scents. The palate is quite dry, with the slightest suggestion of sweetness, offering orange sorbet and grapefruit rind flavors.
From vineyards in Oak Knoll and Yountville, this wine begins with a tranche of thick tannin and smoky barrel-influenced char. In the glass it evolves into a juicy, fruity delight, rich in dark plum and raspberry. Made to please Cabernet Sauvignon fans, it finishes in cedar and chocolate.
From vineyards in the Aube region, this soft and smooth wine has a fruity element that is shaped by a steely texture and fresh acidity. This attractive wine is balanced, full bodied and fruity at the same time and is ready to drink.
From vineyards in the Douro Superior, the high Douro close to Spain, this powerful wine reflects the dry climate with its dense tannins and concentration. A juicy element brings fresh black plums and acidity to the mix. The wine is an impressive work in progress. Drink from 2017.
From vineyards in the eastern Douro Superior region, this perfumed white is soft, smooth and finely balanced. The acidity is just right, giving the rich pear fruit a crisp edge and refreshing aftertaste. Drink now.
From vineyards in the Entre-deux-Mers region of Bordeaux, this Fontana family wine has a dry core surrounded by ripe, fresh fruit. It is still young and should age, certainly until 2017.
From vineyards in the far eastern end of the Douro, this wine reflects the huge ripeness that comes from that hot land. It is mineral-driven, packed with sweet plum fruits, very ripe, spiced with new wood and concentrated. Age for 3–4 years.
From vineyards in the high-desert Cuyama Valley comes this blend of 40% Cabernet Sauvignon, 25% Tempranillo, 20% Grenache and 15% Petite Sirah. On the nose, it shows chopped fresh mint, rose blossoms, fennel, black cherries and teriyaki beef jerky. Black pepper and soy mark the palate, along with blackberry juice and a slate-driven minerality.
From vineyards in the southern Minho, close to the Douro Valley, this blend of Loureiro and Arinto is rich and full in the mouth. It has spice from wood aging as well as crisp apple and pear flavors that are laced with pink grapefruit. Drink from 2016.
From vineyards in the southern section of Vinho Verde, this ripe Alvarinho is soft and fruity. It has a light texture that is balanced with crisp acidity and a juicy, perfumed aftertaste. Drink this wine now.
From vineyards in the upper Douro Superior, this single estate Vintage Port is dense and richly sweet. It has the right tannic structure, perfumed black fruits as well as a dense, concentrated character. It is just setting out on its aging, and will be best from 2025.
From vineyards near Bandol, close to the Mediterranean coast, this full and fruity wine has a lighter side with its fresh acidity. Red berry flavors are cut with a lemon zest texture, the aftertaste bright and refreshing with its acidity. The blend is 30% Grenache, 20% Syrah, 15% Cinsault, 15% Mourvèdre, 15% Carignan, 10% Rolle and 2% Ugni Blanc.
From vineyards near the dangerous Vesuvius volcano, this crisp white wine is direct, clean, easy-going and food friendly. It opens with citrus, tangerine and stone fruit aromas.
From vineyards north of the Douro River on the plateau, this wine shows both richness and a fine cool, elegant style. The wood aging has given the wine depth and extra richness, adding to the berry fruits with spice and hints of toast. It's a wine to drink soon, full of fruit and balanced tannins. Drink from 2017.
From vineyards on Diamond Mountain as well as Atlas Peak and Calistoga, this majority Cabernet employs 7% Petit Verdot, giving it a tad more weight and tannin. It otherwise is a high-toned and herbal wine, offering a taste of black tea amid chocolate and black cherry, finishing in fine-grained tannin and oak.
From vineyards on Howell Mountain and Oak Knoll, this wine is bristling in acidity, with a taste of lemon peel and grapefruit. Secondary characteristics of peas and pineapple confound as a stony texture adds breadth.
From vineyards on the cooler south bank of the Serein, this wine is crisp and tightly coiled despite the warmth of the 2015 vintage. It's built on a backbone of sturdy minerality, fleshed out with crisp, citrus fruit, and will be ready to drink from late 2017.
From vineyards on the east coast of Corsica, near Lake Diana, this bright Vermentino has a delicate perfume and a tangy edge. Pear and crisp apple flavors dominate the palate. Drink now.
From vineyards on the north-facing slope of the Montagne de Reims, this Champagne is a blend of different Grand Cru vines. It is dry, although an underlying richness gives the wine generosity and crisp apple and pear fruitiness. An elegant texture at the end is a good indication that the wine could age.
From vineyards on the north bank of the Douro, this is a rounded, smooth wine that has layers of black fruits and finely integrated tannins. It is bold, ripe, full of blackberry fruitiness and a perfume from the Touriga Nacional in the blend. It is drinkable now, but will be better from the end of 2016.
From vineyards on the slope above Cadillac, this is a tight, mineral-textured wine. With crisp lemon flavors, it is brightly lit with acidity and clean fruitiness. The wine is ready to drink.
From vineyards outside the main village appellations of the Côte de Nuits, this is a firm, almost austere wine. It has a dry extract character that is suppressing the red plum and berry fruit flavors. Give it time, although it is probably always going to be dry.
From vineyards overlooking the city of Vienna, this is a field blend of old varieties. It is crisp and spicy with an exotic ginger note along with its fruitiness, and fresh acidity. It's not for aging but will improve over the next year. Screwcap.
From vineyards owned by Paul Buisse, this is a ripe, tropical-fruited wine. It is light in texture, with herbal and grassy flavors on the finish. Drink now.
From vineyards owned by the Gagey family, this wine is ripe, easy to drink and full of fruit. Its strawberry and red cherry flavors are lifted by acidity and grounded in balancing tannins. It is made to be drunk young and will be ready from late 2017.
From vineyards owned by the producer just across the river from its home base in Sancerre, this wine has the rich intensity that is proper to a Pouilly Fumé. It has bold ripe fruits and a toasty edge along with a strong minerality from the flinty soil. Drink this wine from 2018.
From vineyards owned by the Van Zeller family in the narrow valley of the Torto River, this serious powerful wine is a mere baby. It was produced in open-stone fermenters with traditional foot treading and that gives the wine its extra opulence and richness. Tannins and immense black fruit are still developing. Save this bottle until 2020.
From vineyards planted between 1973 and 1976 comes this more southerly bottling from the Santa Cruz Mountains-based winery. Pithy and clean, the nose matches kumquat and pomelo with a touch of smoked chicken flesh. The palate leads with a citrusy edge, showing pear flesh in the midpalate and Marcona almond toward the finish. It's mouthwatering with a very full texture.
From vineyards ranging from 700 to 900 meters above sea level, Tasca's blend of Catarratto and Chardonnay offers fluid aromas of white flower, brimstone and stone fruit. It's an easy and refreshing wine that would pair perfectly with fried calamari.
From vineyards that surround the winery in San Martin, this wine offers stony aromas of black slate and earth but only the tiniest bit of plum fruit. Dark red-cherry fruits show on the palate along with cedar, and it's rather light in body though with grippy tannins.
From volcanic red soil, a deeply fruity wine. Even in this vintage they managed to wring some fine blackberry and cassis flavors from the grapes. Wrapped in rich, mellow tannins and backed by soft acidity, the wine spreads across the palate carrying waves of flavors.
From volcanic soil, this ripe, but tight style of Muscadet is one that needs aging. Even after two years, the acidity has not completely molded round the fresh grapefruit flavors. It's lively, very crisp, demanding food.
From western Paso Robles, a dark, full-bodied wine, with ripe, fresh cherries, blackberries, grilled meat and spices. An opulent, fleshy Pinot that finishes a little sweet and jammy, almost like Grenache.
From what's becoming one of the most heralded vineyards in the region, this bottling shows wet cement, baked plums, blackberry, thyme and black sage on the nose. Boysenberry fruit comes first on the sip, followed by tart orange peel, a touch of green olive and more fresh thyme flavors.
From what are considered as the highest vineyards in Europe, this vibrant, elegant white reveals lovely fragrances of honeysuckle, jasmine and alpine herb. The linear palate delivers yellow apple, citrus, thyme and a hint of mineral alongside brisk acidity.
From what is always the Grand Cru that develops most quickly, this is a gorgeous, already very drinkable, ripe wine, certainly fresh. Maybe there is a more mineral character than usual, allied to higher acidity.
From what is claimed to be the highest vineyard in Europe, at 3,000 feet, comes this surprisingly ripe, full-flavored Müller-Thurgau, with soft acidity and a fine, crisp, green finish.
From what may well be the most beautiful vineyard in Italy comes this gorgeous expression of elegance and power. Guardiola is a tiny plot on the slopes of Mount Etna with blackened soils, majestic fruit trees and religious shrines peppered between a jungle of gnarled grapevines. The wine delivers a steady stream of wild berry and mineral nuances, all backed by a firm, drying mouthfeel.
From what used to be known as the Premières Côtes de Bordeaux, this Merlot-dominated wine offers soft fruits laced with acidity and gentle tannins. It is not a wine for aging.
From White Hawk Vineyard near Los Alamos, this wine has a nose that is both edgy with tangerine rind and ripe with warmer crème brûlée notes. The palate plays the same trick, welcoming with broad white peach, Japanese pear and vanilla-cream flavors, yet clinging to a zesty line of lime pith throughout.
From winemaker Bryan Kane, who also makes the Howell Mountain Vineyards' wines, comes this tiny-production Cabernet Sauvignon from two separate Howell Mountain sources. A delight in black plum, licorice and peppery leather, it's soft and complex. Boysenberry highlights the fruit components, while the finish is deftly marked by wild vanilla.
From winemaker Heidi Barrett's own brand, this Cab is tightly wound in cranberry and tart cherry, before evolving in the glass into a textured, layered experience of toasty oak and a lush, silkiness on the palate. It finishes with a touch of cedar, and should cellar well, through 2021.
From winemaker John Kane, who worked for years with Kent Rosenblum, this wine is dense and decadently rich and concentrated, a jammy, thick flavor explosion of soy sauce, black olive and Dr. Pepper cola. Smooth on the palate, it threatens to overpower in ripeness before pulling back just enough to show complexity.
From winemaker Michael Zinke, this is yet another stylish Rhône-style blend. Aromas of boysenberry, plum, tar, black peppercorn and lavender delicately lay across the nose. The palate presents very judiciously and evenly, with dried purple flowers, black tea, slight teriyaki and just a touch of plum.
From winemakers Dave Lattin and David Ramey, this tremendous wine is sourced from both Coombsville and Yountville, with small amounts of Petit Verdot, Malbec and Merlot in the blend, the latter from Soda Canyon. Smoky cigar, tar and meat direct the nose, atop concentrated, dark, brooding fruit and leathery tannins. Cellar through 2020.
From Yakima Valley grapes, this is a solidly made Riesling with just a trace of sweetness. Citrus fruits, lemon oil and hints of tea and honey fill out the palate, which has a pleasing roundness.
From yet another block of the Frediani Vineyard, a favorite source of the producer, Rosedale is juicy in plum ripeness and soft texture. An easygoing expression of a warm-climate red, it's structured and succulent.
From young vines in Chambertin, this is big and generous, showing the richness of the year as well as its depth of fruit. Firm tannins help to give the wine shape.
From young vines on valley floor vineyards, this is a simple but delicious wine. Ginger, cinnamon and lime come together to give freshness with a twist. The finish is crisp. Screwcap.
From young vines, this has been cofermented with Viognier, and it is a firm—almost hard—and tannic wine, with good grip. Black fruits, pepper and some hints of stone can be found, but it hits a wall of tannins that will require some time in bottle to break down.
From young vines, this is a somewhat austere, ungenerous rendering of Pinot Noir. The tannins are a bit drying, offsetting the attractive flavors of cola, plum and fresh minty herbs.
From young vines, this is a sweet, slightly simple, but nicely balanced wine, displaying plenty of ripe apple and citrus flavors. The lingering, honeyed sweetness is balanced on the finish by just a trace of astringency. Drink now-2020.
From young vines, this wine offers up pretty scents of rose petals and lightly peppery strawberries. Just 5% Mourvèdre was included, but its presence brings a dash of extra spice and herb.
Fromm has nailed the texture of this Pinot, hitting just the right silky note. The aromas show an earthy, humus-like edge to the berry fruit and the touches of vanilla and maple syrup are maybe a touch too obvious. Cola and earth flavors mark the midpalate, while ripe berries come throughon the lingering finish, suggesting that this may even improve with 3–4 years in the cellar.
Fronds of leafy herb and violet perfume align in this vibrantly composed Cabernet Franc. It's equal parts earthy and fruity, showcasing ripe black cherry and plum flavors etched by savory shades of mineral and soil. Fine, penetrating tannins squarely frame the finish of this red.
Fronholz is from a single vineyard, a heady, perfumed wine with ripe, smooth undertones. While there is plenty of acidity, it's the opulent, ripe texture that comes right up front. A light touch of honey and melon roundness give a creamy aftertaste. Drink now, but better from 2017.
Front-loaded fruit has a strawberry soda pop flavor, but the wine gains a little extra depth from the tannins and barrels, which add texture, spice and a bit of salty chocolate.
Front-loaded with black cherry and blackberry jam flavors, this Merlot has thick tannins and good acidity. It's a simple wine, but easy to drink with everyday fare, like burgers and tacos.
Front-loaded with cherries, violets, red currants and mocha, this Merlot isn't just about flavor. It also has depth and length, in other words a complexity that lifts it above the average. It's already throwing some sediment, suggesting that even a year or two in the bottle will help it mellow.
Front-loaded with cherries, watermelons and pomegranates, with hints of violets, vanilla and spices, this is one of the richer, more full-bodied blush wines out there. Great picnic or beach wine.
Front-loaded with gooseberry and feline aromas and flavors, this Sauvignon Blanc will appeal to those who like those New Zealand-like notes. It also has richer flavors of Meyer lemons and limes.
Front-loaded with rich, ripe fruit and smooth tannins, this Syrah shows an elegant complexity that makes it a good companion now for upscale fare. The blackberry, cherry, cassis, plum, licorice and mocha flavors have an exotic, spicy edge.
Front-loaded with ripe, juicy blackberry, cherry, raspberry and mocha flavors, this Cabernet Sauvignon-based blend is a nice wine to drink now. It's flashy and flamboyant, if a bit direct.
Front-loaded with sweet blackberry, cherry and currant fruit, this Cabernet has some firm tannins that will play well against steak. Ready to drink now.
Fronton's Négrette grape is found in few other places. Made 100% from the single variety, this wine displays the grape's juicy character as well as the spice and violet aromas and damson flavors. The wine is made to be drunk young.
Frosted aromas of orange creamsicle, lychee and melon give this an elevated, unique sort of bouquet. Among Chilean Gewürztraminers, this is one of the more expressive ones you'll find. Pineapple, mango and other tropical flavors are pleasant, while the feel is forward and fun. Drink this summer with fish and salads.
Frothy (beware the cork upon opening), this sparkling Muscat is sweet in jasmine and vanilla that finishes clean and quick.
Frothy and foamy, this delicately fragrant Prosecco delivers a bouquet of white flowers and orange blossom. The wine has direct, palate-cleaning effervescence and keeps your mouth polished and refreshed.
Frothy and robust, this presents aromas of blue flower, ripe plum, fig and cassis that carry over to the palate, along with spicy blueberry. It's balanced with sharp acidity and hearty tannins.
Frothy cream and a thick white mousse cap this bright, sparkling Asti as the wine is poured in the glass. Floral and fruity aromas of jasmine and peach appear on the bouquet and the mouthfeel is silky and easy.
Frothy cream sets the stage and acts as a nice backdrop to fragrant aromas of peach, citrus, white flower and mineral. This is a clean and fresh bubbly to drink on hot summer afternoons. It has an easy, no-fuss mouthfeel but ends with a much-needed blast of citrus zest.
Frothy fizz carries fresh lemon and lime scents to the surface. The palate has the same citric flavor profile and is diffuse with lots of bubbles—which exaggerates the lightness of the dry palate even more. While there is not a lot of substance there certainly is lots of refreshment.
Frothy, fresh, lemony and light—this uncomplicated, slightly earthy crémant is ideal apéritif material with its easy-drinking, light-footed character. There's a lemony lift on the finish that's rather moreish.
Fruit's a bit thin, tending to tart green apples, grapefruit and lime, and oak plays a leading role, lending notes of smoke and vanilla and a creamy texture. Very well structured. You find yourself wishing there was more depth of flavor.
Fruit-bowl aromas, fresh but neutral flavors and a fairly soft texture make this light-bodied wine pleasant and easy to drink.
Fruit-driven, with pear and apple, but an interesting streak of licorice running down the spine of the wine. It has depth and good structure, so the now-dominant young fruit will have support as it ages. Worth sitting on for a couple more years.
Fruit-forward and appealing, this blend of Cabernet Sauvignon, Syrah, Cabernet Franc and Petit Verdot displays aromas of black currants, black olive and fresh raspberries along with high-toned herbs. Flavors are sweet and plump with a squeeze of dry tannins.
Fruit-forward and easy pleasing, this offers bright aromas and flavors of fresh peach slices, melons and yellow apples. A soft baking-spice accent and suggestions of walnut shells add interest to the medium-length finish.
Fruit-forward and generous, this expression of Nero d'Avola from western Sicily delivers chocolate, spice, espresso, blackberry, raspberry, barbecue spice and hickory. The wine is fresh and intense with a well-paced, spice-driven finish.
Fruit-forward and luxurious, this is an estate-grown wine. Savory and soft, it traffics in dried cranberry and cherry besides a taste of truffle and black tea. Fresh and vibrant on the palate, it ends in a flush of caramel.
Fruit-forward and simple, this wine's pleasant apple and citrus flavors begin to dull as the carbonation rapidly fades in the glass.
Fruit-forward and simple, with the sugared taste of black cherry jam. Very high alcohol shows up in the form of jalapeño pepper heat.
Fruit-forward aromas of blueberry, orange peel and spice lead to medium-bodied fruit flavors. It's respectable, though it's near impossible to peg it as Cabernet.
Fruit-forward is the best way to describe this juicy, totally accessible red. Rich berry flavors, just a faint meaty-leathery note for a touch of complexity, and a smooth even finish complete the package. Best Buy.
Fruit-forward, showing ripe, sweet blackberry, cherry, blueberry and cocoa flavors, elaborately uplifted by toasty oak. Made in the modern style, it's rich and delicious now.
Fruit-juice-like aromas of quince, pear and apricot lead onto the weighty palate. It tastes slightly off dry and succulent, and it deals bold flavors and juicy acids.
Fruit-juice sweet, like a pineapple, orange and peach drink, with high, almost sour acidity. Gets the Chardonnay job done.
Fruit-punchy aromas show on the seemingly sweet-leaning nose of this fun and easy wine, as do hints of pomegranate and hibiscus. The palate picks up strawberry and dried-lilac flavors. It's well made, but simple.
Fruit-salad aromas include a note of chewing gum. This feels basic, with tart vapid tomato flavors. A saucy-tasting finish is bland as a board.
Fruit and acidity dominate the initial impression. The wine certainly has power and richness, as it's full in the mouth, juicy and fruity. In the background, there is a darker element, solid and dense, promising long-term aging.
Fruit and barnyard flavors combine to give a wine that, while on the rustic side, still has an attractive juicy quality. It is full bodied; its acidity combines with a ripe plum flavor.
Fruit and barrel aromas intermingle, with notes of vanilla, coconut, wood spice, clove and red berries. The red fruit flavors are fresh and focused, with lightly grainy tannins providing the frame.
Fruit and barrel intertwine on this wine, with aromas of toffee, shaved coconut and spice leading to layered blackberry and cherry flavors. This wine is stylish and undeniably tasty.
Fruit and barrel mix on this wine, with aromas of mesquite, vanilla, spice and dark berries. The cherry flavors are wrapped in vanilla accents, with gritty tannins backing it all up.
Fruit and barrel mix together on this lightly colored wine with aromas of coffee, herb, woodspice and pepper. The cherry flavors are reserved in style, pulling up toward the finish.
Fruit and barrel vie for attention on the aromas. The black licorice and spice flavors seem compact, with the tannins bringing some astringency. It needs time in the cellar to come into its own.
Fruit and freshness are in short supply in this salty Pinot Gris. An angular palate is both chunky and acidic. After salty baked-apple flavors, bitterness takes over.
Fruit and more mature flavors are coming together, giving a structured wine with black-currant flavors balanced with mint, spice and a rounded texture. This stylish wine is almost ready to drink; just wait until summer 2016.
Fruit and oak are the duo that star in this rich, forward wine. The flavors of peaches and cream, pineapple meringue pie, butterscotch, smoke and vanilla will appeal to fans of luscious California Chardonnays.
Fruit and spice aromas show dark cherry, white pepper and toasted oak aromas of espresso and chocolate, with a hint of orange peel. The palate has fresh strawberry, coffee and citrusy notes but not much depth.
Fruit and spice star in this bone-dry Cabernet. It's very forward in blackberries, cherries, currants and dark chocolate, while the spice shows in the form of pepper, clove and star anise. The tannins are quite strong and rasping, and may never fully resolve. Give it 3–5 years in the cellar.
Fruit and tannins harmonize in this ripe, soft wine. Attractive red berry fruits and lively acidity partner with a smooth texture. It's not a wine for aging, and will be ready to drink from 2015.
Fruit and tannins play well together in this wine. The blackberry flavors are crisp and juicy while having some richness ready to develop as the wine matures. Behind that, firm, mineral tannins give a strong sense of structure. Drink from 2017.
Fruit and wood combine for a seductive intro: the sonorous, soothing notes of vanilla unite ripe, aromatic blueberry fruit, floral overtones and rounded spice. This is smooth and pliant with an all-velvet core on a fullish body. Blueberry echoes long after the last sip.
Fruit bowl aromas, then flavors like apple, pear and banana define this soft and medium-bodied wine made from a Spanish grape variety. It is a dry wine but the flavors are so fresh it seems almost sweet.
Fruit comes from three places for this wine, Bennett Valley, Alexander Valley and Knights Valley, exhibiting some good blending skill in the cellar. Red currant, clove, cedar and pencil all appear around a full-bodied, leathery texture and dots of black pepper and sage.
Fruit compote—plum and strawberry—is melded to light toast and coffee. The wine has juicy acids and a thickly satisfying midpalate whose fruit flavors linger on, adding a little peppery spice as the wine evolves in the mouth. Just a whisp of chocolate leaves you ready for the next sip.
Fruit dominates this bright, ripe wine. Cherries, red berries and a sprig of rosemary give freshness and fruitiness. The structure comes through with firm tannins that lie behind all this deliciousness.
Fruit fans will exult in this jammy Pinot Noir. It floods the mouth with raspberries, cherries and cola, with an elaborate coating of sweet, smoky sandalwood. The richness is balanced with fine acidity. Best now and over the next year or so.
Fruit filled aromas of fresh plum, herb and blackberry lead to forward, plush dark-fruit flavors. The tannins give a light squeeze, with a touch of sugar sweetening the finish.
Fruit flavors of blue plum and blueberry are matched to a light layer of chocolate from aging in 30% new French oak. It's smooth and polished, but feels a bit stripped as it fades out, leaving some orange-flavored acidity.
Fruit flavors of pear and peach roll into a soft, spongy midpalate. The finish brings in fermentation flavors of cracker and sweet grain, with some skin phenolics.
Fruit flavors of pineapple and lemon are pushed forward, followed by a pleasing touch of light butter. The wine was barrel fermented in half new, half used oak. It's a fine spring/summer quaffer.
Fruit for Casal di Serra is selected from the estate's best vineyards, near the Adriatic city of Ancona in central Italy, and the wine undergoes some wood aging for a fuller, more structured feel. The aromas are bright and intense and recall stone fruit, peach, vanilla and almond blossom.
Fruit for this Bordeaux blend (it's only 80% Cab) is grown organically in Maipo Valley's San Bernardo Vineyard.  Though the nose is a bit closed, black pepper, dried herb and toast aromas still peek through. A long, tannin-and-char finish punctuates the blackberry, cream and oak palate flavors. It's a little tight now, and will be better in a year or two.
Fruit for this wine comes from top sites Champoux, Sagemoor, Woodward Canyon Estate and Summit View vineyards. It brings classic Cabernet Sauvignon aromas of black currant, black cherry and herbs along with generous barrel spices. The black-fruit and coffee flavors are lush and full, bringing a real sense of hedonism and delight.
Fruit forward aromas of plum, black currant, herb and spice lead to lightly sweet blue and black fruit flavors in this wine. Grainy tannins provide support, delivering easy-drinking appeal.
Fruit from 900 of some of the planet's oldest vines goes into this wine, which gives it an interesting link to the past as well as being excellent. Cedary notes frame blueberry and blackberry fruit, picking up nuances of menthol, hickory smoke and mocha along the way. The supple tannins seem to gain grip as you sip, finishing firm enough to suggest cellaring up to 15 years.
Fruit from Martinborough and Hawkes Bay features in this value-priced wine. Despite ample weight and fleshy texture, it manages to finish dry and elegant, with shadings of fig, white grapefruit, fennel and pineapple.
Fruit from old vines go into this freshly fruity, black currant-flavored wine. There is some wood, but the tannins in this Cabernet Sauvignon-dominated wine come mainly from the fruit, leaving a wine which is light but with a dry core.
Fruit from Seven Hills, Los Oidos, and Les Collines make up the majority of this wine. Aromas of baking spice and jammy raspberry notes are at the fore. The red-fruit flavors are full bodied and intense, trailing a bit on the finish. There are a lot of good things going on here but they don't all entirely come together.
Fruit from six vineyards that comprise the winery's vineyard-designate series is blended into this village cuvée. At first it seems stiff, almost severe, remaining tightly wound for hours. Gradually the fruit emerges, with rhubarb, cranberry and raspberry notes, and highlights of citrus rind in a high-acid finish.
Fruit from the Cummings Vineyard and Thale's Vineyard is represented in this wine. A varietal expression of floral, fruity aromas and flavors, it's thick, concentrated and wrapped in smoky oak. Chocolate cherry makes it seem luxuriously ripe and lush.
Fruit from the Momtazi vineyard often has a strong herbal component, here matched to a tart cranberry base. This wine is young, tight, and slightly bitter in the finish, with a hint of pineapple in the acidity. Overall the winemaker's elegant hand lightens up the aggressive herbaceousness, but a bit more fruit would be welcome.
Fruit from the oldest blocks in this pioneering vineyard is sourced here. It's bright, spicy and focused, with forward citrus-scented Bing cherry flavors. The concentration and length are outstanding, with just the lightest suggestion of green herbs rounding out the finish.
Fruit from this 12-acre site has a well-rounded aspect, with nuanced flavors of pomegranate, marionberry, black cherry and cola. Hints of game and cured meat come through also, and the mouthfeel is sleek and wiry. It's drinking well but could certainly be cellared through 2024.
Fruit from this high-profile vineyard builds a velvety silky seductive wine that impresses immediately. It captures the ephemeral elegance of the grape, in a young wine with well-managed phenolics. The strawberry-centric fruit is lightly dusted with cinnamon, from 15 months in 50% new French oak.
Fruit from this Willamette Valley sub-AVA usually shows an herbal side, and here it is nicely melded into a fruit mix of melon, berry and pear. It sounds oddly like a white wine, but it's not; and the color and scents are clearly varietal. Penetrating and sharp, with excellent definition.
Fruit is harvested from the celebrated Rabajá cru, a short distance away from the town center of Barbaresco, and presented in a tight, more traditional expression. There's a nervous or sharp quality to the wine that is backed by immediate aromas of chopped herbs, soya sauce and spice.
Fruit is redder than it is black, with prominent plum, cherry and even raspberry fruit; one reviewer found an offputting hint of greenness. Smooth and supple in the mouth, it's a solid, well-built Cab that should be drunk sooner than later.
Fruit is sourced entirely from the Morisoli Vineyard for this impressive wine. The 100% varietal is tightly structured with chiseled features of red currant and dusty tannin. Full-bodied in style, it expands on the palate as it opens, revealing a beguiling richness and plush texture.
Fruit is sourced from a 23–year-old, organically farmed vineyard. With wonderful texture and mouthfeel, it offers a luscious mix of pear, pear skin, and grapefruit—tangy and refreshing. Such a juicy, spicy, lip-licking wine, you can't wait for the next sip.
Fruit is sourced from Bismark Vineyard in the Moon Mountain District. Compared with the winery's Winemaker's Cuvée, this combines Cabernet Sauvignon (83%) with a larger percentage of Malbec (17%). It spends the same amount of time—two years—in French oak, but slightly less of it is new. The flavors are more approachable, still dark, massive and spicy, the taste of oak slightly sweet.
Fruit is sourced from multiple sites, including Sangiacomo and Rancho Salina for this elegant wine which is slight in black and blue fruit with a subtle notion of leather. Structurally, it has a deep complexity of tannins that remains integrated on the back of the palate. It's ready for the table.
Fruit is the hallmark of this blend, based on Cabernet Sauvignon but with one-third Merlot. It's flamboyant in blackberries and cherries, so ripe and pure, while oak adds an equal measure of sweet toast and smoke. With firm, ripe tannins, this wine needs time in the cellar. Should begin to come into its own after 2015.
Fruit is the star of this crisp wine. It bursts with pineapples, tangerines, limes and honeysuckle flowers, with a savory touch of vanilla and buttered toast. Best of all is the brisk acidity that highlights the richness.
Fruit is the star of this wine. It's gigantic and forward in sweet raspberry and cherry flavors that taste wild, picked under a hot summer sun. Fortunately, there's a lot of acidity, and firm tannins provide additional structure. The finish is thoroughly dry. A bit in your face now, but could do interesting things over the years.
Fruit mixes with barrel, with aromas of plum, coffee and exotic spices along with a kiss of vanilla. This wine is richly flavored, with the tannins bringing some astringency and dryness.
Fruit on the palate is yellow but flat; you'll find more yellow fruit on the nose, where it shows a little more life. Finishes with some chalk and herb.
Fruit overload and gumball richness define the syrupy, super ripe nose on this Monastrell (Mourvèdre) Cabernet Franc blend from Valencia. This is big stuff, with blackberry, prune and chocolate cake qualities. It's thick, intense, tannic and will continue to be lively and drinkable for another six or seven years. A surprise wine; 100 cases produced.
Fruit salad aromas, simple apple and pear flavors and a soft texture add up to a pleasant wine. Light bodied, and balanced away from crispness, it is still enjoyable and refreshing.
Fruit sourced from Red Mountain's top vineyards––Ciel du Cheval, Klipsun and Kiona––comes on rich and fruity, with big and powerful black cherry and cassis interwoven with threads of smoke, coffee, graphite and baking chocolate. Deep, dark and dense.
Fruit sourced from three vineyards—Lange Estate, Freedom Hill and Yamhill—has been artfully blended into an aromatic wine, showing a pleasing mix of black cherry, cola and cocoa flavors. Open and broadly accessible, this is a balanced and quite delicious drink which will be best enjoyed over the next few years.
Fruit sources for this limited-production Walla Walla bottling of Northstar Merlot include Leonetti's Loess vineyard, and Windrow and Anna Marie in the Seven Hills. Thick, lush and richly evocative, it shows Napa-like density. Chocolatey black fruits and baking spices add to the rich midpalate, which qualifies for the often-abused word ‘hedonistic.'
Fruit stars in this dry, young Petite Sirah. It explodes with jammy flavors of blackberries, cassis, cherries, licorice and plums, with a generous dusting of cinnamon and cocoa. It's distinguished, while holding onto the variety's brawny rusticity.
Fruit stars in this young, rich Cabernet. It's as good as young, drink-me-now Napa Cab gets, offering waves of blackberries, cherries, plums, sweet oak and spices that go on and on into long finish. The tannins are perfectly ripe, the acidity fine and brisk.
Fruit tones of fig and raspberry are threaded with hints of sweat, turmeric, herb and cocoa. Medium in body, the palate has acids that feel slightly soft, with fine-grained tannins that add some support.
Fruit was picked later than normal and the Masseto Merlot does indeed show mature aromas of black cherry, ripe blackberry, earthy iron and polished stone. The intensity and purity are amazing and the wine is sophisticated, soft and very rich on the finish. It is already showing beautiful evolution in the glass.
Fruit was sourced from the Doc Stewart vineyard, one of the region's oldest, and fermented in American oak. Bright gold in color, it opens with rich scents of buttered nuts, stone fruits, and dusty spices. You will find a lot of flavor for the price, and the wine retains sufficient acidity to brighten up the finish with a lick of minerality.
Fruit, wonderful fruit flavors drive this rich and ripe wine from the first whiff to the lingering finish. Very little obvious oak intrudes on the vivid strawberry, cherry and black currant notes that are backed by a firm but velvety texture of fine-grained tannins and good acidity. Save this wine until at least 2018 if you can, to allow more bottle bouquet to develop.
fruits touched with caramel and soft tannin. It's well balanced, with fruit and acidity integrating richly on the finish. It's a fine summer wine but also good for Thanksgiving turkey.
Fruits, flowers and spice should lead the nose and bathe the palate with this Nebbiolo, but the wine falls flat, with bitter, sweet flavors that are astringent in nature and lack elegance.
Fruity-sweet and oaky, with buttered popcorn and pineapple juice flavors.
Fruity-sweet, like one of those fancy juice blends you buy in the market. It features pineapples, mangoes and grapefruits, with crisp acidity.
Fruity and a little one-dimensional, this blend of Sauvignon Blanc, Chardonnay and Viognier has citrus, apple, floral, spice and honey flavors that are balanced with good acidity.
Fruity and accessible, it combines wild berry notes with earthy, herbal ones and a meaty, leathery streak. It's dry, with negotiable tannins. Turns sharp and a little green on the finish. —S.H.
Fruity and almost off dry, this appealing wine goes heavy on flavors of spicy pear and apricot jam. A streak of honey runs through, and a hint of wintergreen. It's already drinking well, so dive in.
Fruity and apple flavored, it has a creamy texture, followed by an attractive hint of spice and a tight line of crisp acidity.
Fruity and aromatic, inviting and fresh—there is real zip and a spring in the step of this citrus-focused, slender Riesling. Zesty lemon and grapefruit peel take center stage on the streamlined palate and make for a super-refreshing finish.
Fruity and aromatic, this blend of Fernão Pires, Arinto and Sauvignon Blanc is fresh with attractive acidity and also riper tropical fruit and pear flavors. It has a mineral texture that gives the a fine structure. Drink now.
Fruity and attractively wood aged, this is soft and round, with a bright edge of acidity that brings out the taut, refreshing finish.
Fruity and balanced up front, this is juicy and fresh on the palate, and just the slightest bit rich and chewy. Loamy dark-berry fruit flavors are matched by chocolate and bitter coffee notes, while the finish is mellow, toasty and dark.
Fruity and balanced, with cherry, red currant, cola, anise, pepper and five-spice flavors. With its slightly sweet finish, it will be fine with soy and honey-glazed glazed Thai beef.
Fruity and big-boned, this opens well with pleasant plum and cherry flavors. It doesn't quite hold together, turning sour and leaving an off-taste in the finish.
Fruity and bold, this opens with direct aromas of cherry, strawberry and pomegranate that are accented by hints of sweet pea, violet and lavender. The medium-weight palate offers ample lifting acidity and a finish of tart red berries and watermelon rind.
Fruity and bright, this is a lightly textured wine. With lemon and pink-grapefruit flavors dominant and a pale color, it is the crispest possible interpretation of a rosé. Drink this attractive wine now.
Fruity and bursting with ripe red berries, this young Chianti offers freshness and simplicity. It tastes tart and firm on the tongue and imparts easy flavors of cherry, almond and spice.
Fruity and citrus flavored, this is a wine that combines plenty of acidity with a ripe strawberry character. It has a tight, firm aftertaste.
Fruity and citrusy, with a steely, mineral edge, this wine is mainly sourced from Meursault. It's crisp, lemony and very bright on the end.
Fruity and crisp, this bright wine offers flavors of lemon and fresh apple juice. A tangy lemon-zest texture gives great acidity and a refreshing aftertaste. Drink now.
Fruity and crisp, this is a ripe, refreshing wine. Lively acidity sets off the full strawberry and red-currant fruits. The aftertaste continues the fruity theme with tangy orange-zest flavors.
Fruity and crisp, this is an attractive lemon and pear-flavored wine from certified organic vineyards. With fresh, balanced acidity and a creamy texture, this 60% Sauvignon and 40% Sémillon blend is ready to drink.
Fruity and crisp, this wine hails from an estate owned by the Amorim family of cork fame, Red-berry flavors come through strongly along with spice and wood-aging flavors. The wine also has acidity, lightly toasty and with a core of tannins. Drink from 2018.
Fruity and dark, this Bordeaux-style blend is two thirds Cabernet Sauvignon and one third a mix of the four other grapes. The result is a wine with stiff tannins and excellent structure, with clean dark-fruit and forest-floor flavors alongside streaks of iron and caramel.
Fruity and dark, this is an excellent chugging wine. It's substantial without being tiring; the fruit is lively and has a somewhat earthy, wild edge to it. Immediately tasty, this is one to enjoy in its youth.
Fruity and dense in brambly blackberry, with a waft of smoky oak, this wine offers a lean, balanced entry before taking on complexity and concentration on the finish, softly layered as it goes.
Fruity and direct, this Rhône-style blend has flavors of cherries, red currants, chocolate, herbs and spices. It's very soft and fairly sweet. Grenache, Mourvèdre and Syrah.
Fruity and dry, with jammy cherry, raspberry, red currant, cola, tobacco and spice flavors and a crisp streak of acidity. Not especially complex, but a tasty, fashionable Pinot that will go well with a great grilled steak.
Fruity and earthy, with sly, narrow flavors of blackberry and chocolate. This has the ripeness and power that one would expect from a high-end Malbec, but also a bit more finesse and natural “redness” than many heavyweights from Argentina. Hints of herbs, pine, lemon peel and mocha grace the structured finish.
Fruity and easy to drink, but not a good representation of this famous mountain vineyard, at this price. The wine is sweet and simple in candied raspberries, blackberries, licorice and milk chocolate. Maybe it was released too early. Try cellaring for a couple years.
Fruity and easy, this soft wine has sweet flavors of apricots and caramel. Valdiguié, formerly known as Napa Gamay, is a red grape, and that accounts for the note of crushed raspberries.
Fruity and easygoing, this blend of 60% Sangiovese and 40% Syrah doles out crushed black cherry, blackberry, spiced blueberry, white pepper and clove. Supple tannins support the juicy flavors and give it a smooth texture. Drink now.
Fruity and exuberant, it's loaded with tropical fruit, yellow peach, apricot and honeydew melon sensations. The round, juicy palate is energized by fresh acidity.
Fruity and floral aromas of blackberry and violet lead the nose along with a trace of kitchen spice. The easygoing palate presents juicy black cherry, spiced blueberry and a white pepper note alongside polished tannins. Enjoy through 2017.
Fruity and floral aromas of wild red berry and freshly picked violet lead the nose on this bright, easy-drinking red. The zesty, no-frills palate offers crushed strawberry, orange peel and a cinnamon note alongside firm acidity and pliant tannins.
Fruity and floral on the nose, with plenty of sweet spice notes, balsam wood and depth. The palate on this five-grape, Syrah-led blend is full, with slightly edgy acidity that should allow it to age well. Shows core cassis, berry and plum flavors in front of a bullish finish with chocolate and vanilla.
Fruity and floral smelling, this has key aromas of Fruit Loops, orange blossom and apricot, with graham cracker and peanut shell subtleties. It tastes off-dry, with an unctuous feel, finishing with some cling and a zingy citrus-zest flavor.
Fruity and forward with ripe blackberry and cherry flavors, this Merlot-based blend is balanced with savory layers of dried herb and crushed granite minerality. Vibrant acidity and soft but penetrating tannins extend on the finish.
Fruity and forward, Nefarious Cellars has its first estate-grown Malbec. It's loaded with cherry fruit and darker notes of smoke, tar and chocolate. Give it plenty of breathing time and it opens up gracefully.
Fruity and forward, this is a pretty, approachable wine with bright berry and cherry fruit. There's a strong note of citrus, particularly orange flesh and rind, and it's the sort of no-nonsense, gluggable wine that one rarely finds associated with Pinot Noir. This will be best enjoyed by 2018.
Fruity and forward, with a spritzy mouthfeel, this is like a bowl of cherries, with a cherry candy finish. Highlights of orange and grapefruit come through also. Drink now through 2016.
Fruity and fragrant, this opens with aromas of red berries, violets and baking spices. Notes of white pepper and clove accent the crushed strawberry and wild cherry flavors that are supported by silky tannins.
Fruity and fragrant, this rich and complex wine also has a strong sense of acidity. Putting it all together, the wine has weight, aging potential and a fine, zesty, tight texture. It needs to age, so drink this fascinating wine from 2016.
Fruity and fragrant, this Savigny shows extra weight that makes it serious and age worthy. The wine's tannins are cushioned by the generous red fruits, which promise aging potential. Wood and spice flavors emphasize the finish.
Fruity and fragrant, this wine shows just a touch of toast suggesting it is approaching maturity. Crisp on the palate with a light twist of lemon, it boasts tight acidity and a mineral character. It's an solidly structured wine, with a fruitiness that lingers on the finish.
Fruity and fresh, it's full of grapefruit, lime and green apple flavors. It is crisp and ready to drink.
Fruity and fresh, this easygoing semidry Riesling offers heaps of sweet peach and citrus flavors. It's not complex, but is crisply balanced with a clean, refreshing finish. Drink now.
Fruity and fresh, this enjoyable red has aromas of red berry and dark spice. Mirroring the nose, the soft, bright palate doles out ripe red cherry and white pepper alongside smooth, supple tannins. Drink soon.
Fruity and fresh, this has aromas of red berry and pomegranate. The scents flow through to the easygoing palate along with raspberry and bright acidity.
Fruity and fresh, this is a delicate apéritif style of Crémant. It has light acidity along with touches of almonds and a light spiciness. They go well with the ripe red-apple and orange zest flavors.
Fruity and fresh, this is a sweet-smelling, but not over-the-top Prosecco Dry with measured aromas of chopped fruit salad, kiwi and citrus. The wine offers an easy, fresh approach and ends with a long trail of sweet fruit.
Fruity and fresh, this is Sauvignon Blanc at its most attractive. It shows a touch of minerality, but the citrus and crisp apple flavors dominate. With its light touch, it will make a fine apéritif wine.
Fruity and fresh, this medium-bodied wine has dark plum and blackberry aromas, along with ripe and almost sweet blackberry flavors. A lightly gripping texture helps make it appetizing.
Fruity and fresh, this opens with aromas of tilled earth, wild berry and cassis. The fresh, spicy palate doles out black cherry, white pepper, clove and a hint of green tea alongside velvety tannins. Enjoy through 2017.
Fruity and fresh, this opens with scents of apple orchard and a whiff of citrus zest. The refined, straightforward palate offers pear and a touch of mineral alongside bright acidity. It closes crisp and clean.
Fruity and front-loaded, with a tongue-tingling mouthfeel. The tasty black cherry fruit quickly fills the mouth with a burst of fresh fruit. The wine is designed for near-term enjoyment.
Fruity and full-flavored, this quaffable Riesling brings a full share of peachy fruit, honeysuckle and English breakfast tea. The residual sugar is just over 1%, and the acids compensate, giving it good balance.
Fruity and herbal all at once with aromas of kirsch and black cherry competing with notes of wet forest floor and wild game. Lightweight and drinkable with a clean, fruit-driven finish.
Fruity and herbal in flavor and generous in texture, this is medium to full bodied and quite smooth in mouth feel. It smells like currants, black olives and dried herbs, and tastes a bit savory and complex along with the plummy fruit flavors.
Fruity and herbal, this fresh wine suggests ripe apples and white peaches. The crisp texture brings out the perfumed character of the fruit. The wine is ready to drink.
Fruity and immediately accessible, this is a crisp and delicious wine. It is lively with citrus acidity and bright with a tangy texture. The wine finishes with a salty, mineral aftertaste. Drink now.
Fruity and intense, this is a very fine Vinho Verde from the northern vineyards of the region. It is full, packed with pear, lemon meringue and grapefruit flavors, feeling rich as well as crisp. A wine like this can age, so drink until 2017.
Fruity and jammy, this ripe wine has structure and acidity, along with a good depth of flavor. It will certainly age and shouldn't be drunk before 2017.
Fruity and juicy in blackberry and black cherry, this mountain-grown Zin has soft, integrated tannins and a backbone of spiciness, white pepper mostly, and dark black licorice, that winds its way through the finish.
Fruity and juicy, this attractive wine has delicious soft tannins that are already balanced with the ripe fruitiness, which suggests it will develop quickly. The wine comes from Pinhão the estate owned by the Bergqvist family. Drink from 2019.
Fruity and juicy, this has soft tannins and an open, gentle texture. It has red currant fruit that gives acidity, with only a touch of dry tannins on the finish.
Fruity and juicy, this is an approachable wine for short-term drinking. There are hints of new wood, along with bright black currant flavors. It's crisp and juicy, packed with fresh fruits and a balanced structure.
Fruity and juicy, this is an attractive blend of Sémillon and Sauvignon Blanc, giving a tight, mineral-driven wine. With its pink grapefruit and crisp green apple fruits, it is young and can age, although not for long. Drink from 2016.
Fruity and juicy, this is an immediately attractive cru wine. With its ripe berry fruits and soft tannins, it has a good depth of flavor that gives it richness. The wine, with its crisp fruitiness, is ready to drink.
Fruity and juicy, this showcases the accessibility of this estate, while also highlighting some of the tannic structure of its big brother, Léoville-Barton. There is a classic black-currant note that's balanced by the firm tannins of the vintage.
Fruity and juicy, this wine has light tannins and red-berry flavors. It is an accessible wine, softly textured, ripe and ready to drink.
Fruity and juicy, this wine is open and full of black-cherry flavors. The structure of Morgon waits behind the fruit, giving a dry core. This is a wine for medium-term aging. Drink from 2018.
Fruity and lemony, this is a bright and fresh wine with just a touch of steeliness. Almonds come through at the end.
Fruity and light, this is a Vinho Verde that is on the light, sweet side. It has ample acidity to go with the sherbet flavor. This ready to drink wine would be a good apéritif.
Fruity and lightly herbaceous, this has fine textured acidity along with a pink grapefruit flavor. The wine is bright and easy, and it will be ready to drink in a few months.
Fruity and lightly herbaceous, this is a crisp wine. Gooseberry and pink grapefruit flavors are rounded out with a fresh apricot and tightened with minerality. It's ready to drink.
Fruity and lightly spicy from wood aging, this wine has black fruit aromas. It's lightly tannic, with just enough structure to make it an early-drinking wine. Drink now.
Fruity and medium dry, this is soft, with citrus hits to balance the sweetness. The wine is bright and light in the mouth, better as an apéritif than with food.
Fruity and oaky, if a bit direct. It offers vanilla, buttered popcorn, pineapple crème brûlée and Asian spice flavors. Drink now.
Fruity and oaky, with pineapple cream, tangerine sorbet and buttered toast flavors. Made in a ripe, opulent California style.
Fruity and oaky, with rich flavors of pineapples, pears, buttercream, vanilla cookie and toasty meringue. Crisp acidity provides clean balance.
Fruity and off-dry, this has light touches of sweet strawberry and vanilla to go with the orange zest acidity. Screwcap.
Fruity and off-dry, with jammy lemon, lime, pineapple and honey flavors. With no oak, the fruit stars in this crisp wine, which contains a drop of Sauvignon Blanc and Gewürztraminer.
Fruity and open, it has some steely texture but the dominant character is ripe citrus and yellow fruits that burst out of the glass. It should age until 2015 but is already delicious.
Fruity and perfumed, this is already an attractive wine. Dusty tannins are working with the black-currant fruitiness to produce a fresh, lightly structured wine. Like many wines of the vintage, it will develop quickly, so drink from 2018.
Fruity and perfumed, this is an attractive, fresh wine. It has crisp acidity, along with an herbaceous touch accenting apple and lime-juice flavors. There is a textured, tangy aftertaste that adds bite to the finish.
Fruity and perfumed, this is an attractive, juicy wine. Red berry and red currant fruits from the 27-acre estate give the wine freshness, gently underlined by the tannins. Drink from 2017.
Fruity and polished, this broadly appealing red blend is two thirds Cabernet Sauvignon, 20% Cab Franc and the rest Merlot, from a quartet of Walla Walla Valley vineyards. Smooth and mellow, it's already aging gracefully, with light barrel flavors of toast and caramel.
Fruity and rather soft, this already shows maturity. It's an attractive, red-fruited wine that's light and fragrant. Not for aging.
Fruity and ripe, almost overripe, with jammy, grilled cherry pie filling and red licorice flavors and a Porty sweetness. Drink now.
Fruity and ripe, Casalferro is a hearty blend of Sangiovese (70%) and Merlot that doles out thick layers of plump red fruit, blueberry and spice overtones. You'll get blackberry preserves in the mouth backed by chewy tannins.
Fruity and ripe, it also presents a fresh feel that cuts through the jammy red fruits and gives an edge to the weight and velvet texture. It's almost ready to drink but will be better from 2015.
Fruity and ripe, the wine also has some solid structure to give it a core of dark tannins. The black-currant fruits are developing well, bringing their crispness to the party. Drink this wine from 2018.
Fruity and ripe, this is a spicy wine, with red cherry and berry flavors, livened by dried raisins. There is a rustic edge that puts it simply in its place, but the acidity is fine and so is the dry tannic core.
Fruity and ripe, this is a tight, very fresh wine. The crispest apples and brightest lemon give a refreshing shock to the palate. The wine should probably age for a few years, so drink after 2014.
Fruity and round, with apple and banana flavors, this simple, easy-drinking wine enters and leaves softly all the way.
Fruity and rounded, this has attractive, citrus-like acidity that cuts through the caramel and apricot flavors. There is a delicious, forward orange-juice flavor that adds to the fresh feel of the wine. It's ready to drink, although it will also age.
Fruity and rustic, this blend of Zin and other grape varieties has forward berry, cherry, currant, mint and spice flavors. Fully dry, it has an everyday quality that suggests sandwiches, chicken and simple Italian fare.
Fruity and rustic, with a rough mouthfeel framing ripe cherry-berry flavors. Okay for everyday fare such as barbecue and pizza.
Fruity and seemingly sweet, this blend of Rhône-style varieties has orange jam, Asian pear and vanilla flavors. Good but simple, this should be versatile with picnic-type fare.
Fruity and simple, a mélange of thorn bush berry and tree fruit flavors encased in silky tannins and adequate acids. A good candidate for a tutorial on Pinot Noir.
Fruity and simple, this easy wine has flavors of cassis, cherries, blackberries, cola, licorice and pepper. It has the weight and dryness of a nice Merlot.
Fruity and simple, this Merlot tastes like the wine equivalent of a candied dessert pastry. It may not be technically sweet, but it's so extracted in raspberries, cherries and caramelized oak that it seems sweet.
Fruity and simple, with jammy flavors of blackberries, cherries, currants, cocoa and sweet, smoky oak. Made in a soft, modern style to appeal now.
Fruity and simple, with pie-filling blackberry, cherry and raspberry flavors that have been generously oaked. Almost sweet, a fruit bomb. Doesn't seem likely to age.
Fruity and simple, with pie-filling flavors of pineapples, apricots, peaches and honeysuckle. Shows good coastal acidity, but could use greater depth and complexity.
Fruity and slightly candied flavors make this wine taste fresh and soft. One of very few vineyard-designated white Zins, it has strawberry and raspberry jam flavors, relatively full body and a rich texture.
Fruity and slightly effervescent, this is a classic California Sauvignon Blanc. Balanced and lingering in crisp melon and tropical fruit, it provides enough creamy texture to go well with food.
Fruity and slightly herbal aromas and flavors give a tasty character to this light-bodied and slightly sweet wine. It has an agreeable, uncomplicated fruitiness and a soft texture.
Fruity and smoky, this has muddled aromas of ripe fruit and exotic spice. The palate is bright and intense with fresh acidity and firm tannins.
Fruity and smooth with bright red fruit and the lightest touch of tannin, this Castelão-dominated blend has a shot of acidity to keep it all crisp. Drink now.
Fruity and soft, this appealing wine is ready to drink. Lemon juice and lime zest give freshness along with bright acidity and a light sense of mineral texture.
Fruity and spicy, this is a finely wrought wine. Structured and concentrated, it will develop well, giving a solid wine with tannins as well as blackberry fruits. Drink this Sébastian and Nicolas Carreau wine from 2019.
Fruity and spritzy, this fragrant, screwcapped Chardonnay is scented with apples, pears, a hint of grapefruit and spice. It's front-loaded, nicely balanced at 13% alcohol, and best enjoyed lightly chilled.
Fruity and structured, this strongly wood-aged wine is packed with toast. That dominates the fresh apple and pear fruits that are underneath all this spice and toastiness. Rich and full bodied, the wine is still developing, so drink from 2016.
Fruity and tangy, this is a light and fresh wine. It has crisp green apples patterned with citrus fruits and a tight, bright texture. Ready to drink.
Fruity and tannic, this has a dry character that dominates the red fruit underneath. It's full bodied, with a nervy edge of acidity and a smoky flavor that comes from having been aged in wood.
Fruity and tasting of lemon, melon and pineapple, this clean and fresh Pinot Gris offers fair value for the price. It tastes slightly off dry.
Fruity and textured, this offers flavors of yellow and white fruits. It's crisp, herbaceous and light with attractive acidity and a full, ripe aftertaste. It's clean, beautifully fresh and ready to drink.
Fruity and with fine tannins, this wine is already tasting good. It has juicy acidity, lots of ripe tannins and black-currant fruitiness. Drink this wine from 2018.
Fruity and with plenty of acidity, this is a crisp wine, still exposing the tight mineral texture. The red-currant and raspberry fruits are prominent, shot through with acidity. Drink from 2023.
Fruity aromas of black-skinned fruit and a whiff of damp earth lead the nose on this simple red while the easygoing palate doles out juicy plum, fleshy blackberry and a hint of brown pepper. It's easy drinking, with soft supple tannins. Drink now.
Fruity aromas of blackberry and red forest fruit take a back seat to penetrating oak-driven notes of cedar and vanilla, although the end result is not unbalanced. You'll also detect hints of asphalt, licorice and plum delivered over smoky, dusty tannins and long persistency.
Fruity aromas of blueberry and red cherry lead the way along with violet and a whiff of mint. On the fresh, densely pigmented palate, chewy tannins offset ripe plum, blackberry and clove.
Fruity aromas of blueberry pie, raspberry and Cran-Grape Juice are palpable. Flavors in the same vein are jammy and spicy. Mouthwatering acidity manifests itself in this full-bodied fruit bomb.
Fruity aromas of dark berry and scorched soil lead the nose on this informal red. The simple easygoing palate offers morello cherry and a hint of dried herb alongside soft, fleeting tannins.
Fruity aromas of fresh strawberry mash mix with touches of slate and a twist of dried mint on the nose of this bottling by winemaker Rick Hill. The palate relies on light black-raspberry flavors that are lifted by black-tea leaves and a touch of orange-rind tang.
Fruity aromas of fresh, dark cherry and a whiff of leafy underbrush lead the nose of this blend of Sangiovese, Colorino and Merlot. The soft, simple palate delivers juicy black cherry and a gamey note alongside delicate, fleeting tannins.
Fruity aromas of mature berry mingle with notes of dark cooking spice and chopped herbs on this savory, medium-bodied red. The round, concentrated palate offers juicy black cherry, crushed raspberry, clove and tobacco framed in firm acidity and a velvety texture.
Fruity aromas of nectarine and red plum lead to a citrusy palate with flavors of pink grapefruit and red apple. A chalky, grippy finish is basic in its citrusy, pith-driven character. Drink this refresher as soon as possible.
Fruity aromas of peach, nectarine and cantaloupe are just dry enough. This feels fresh and a touch citric, with mild flavors of orange and nectarine. A gentle, slightly pithy tasting finish is a good ending to this everyday rosé.
Fruity aromas of pressed grapes and blackberry are repeated on the slightly sweet, informal palate. Zesty acidity keeps it fresh while it closes on a slightly bitter note.
Fruity aromas of red and black berry lead the nose along with whiffs of violet and dark cooking spices. The vibrant, supple palate doles out wild cherry, black raspberry, orange zest and ground pepper framed in racy, refreshing acidity.
Fruity aromas of red berry and a whiff of forest floor lead the nose of this medium-bodied red. The lively palate doles out tart red cherry, crushed strawberry and orange zest alongside racy acidity and polished tannins.
Fruity aromas of red berry mingle in the glass together with a light note of cooking spice. The easygoing but rather fleeting palate offers wild cherry, strawberry and grilled herb alongside bright acidity and loose knit tannins.
Fruity aromas of ripe orchard fruit and citrus zest mingle with fragrant spring blossom. The rather sweet palate doles out ripe peach, green apple and a confectionery note. A foaming mousse lends finesse while bright acidity lifts the finish.
Fruity aromas of ripe plum, crushed blackberry and wild raspberry follow through to the lively palate. It's off dry, with bright acidity and a light effervescence.
Fruity aromas of ripe red berry and mature plum are accompanied by whiffs of baking spice and fennel. The palate offers oak, espresso, licorice and toast framed by astringent, woody tannins.
Fruity aromas of white peach and green apple carry over to the straightforward palate along with a floral note. It's simple but well made, with fresh acidity.
Fruity aromas of wild berry meld together with whiffs of violet, tilled earth and dark spice on this young juicy red. The round savory palate doles out ripe black cherry, black berry, white pepper and a hint of licorice alongside supple tannins. It's easygoing and made to be drunk young so enjoy soon.
Fruity aromas set the scene for an appealing, balanced wine with wild strawberry flavors and light, bright acidity. This addition to the pink Port category is sweet while fresh and well balanced. Real Companhia Velho has the oldest wine cellars in the Port trade. Drink young, chilled or in cocktails.
Fruity aromas that recall blueberry and pomegranate carry over to the lean palate along with brisk acidity.
Fruity berry takes on jammy fullness on the palate in this supremely ripe wine. Dotted in leather, vanilla and cinnamon, its finish is a touch rough.
Fruity black currant aromas leap out of the glass in this wine, offering flavors that are fresh, young and fruity. It has soft tannins, cherry fruit and lively acidity. Not made for aging so drink now. Screwcap.
Fruity blackberry and black cherry wrap around sinewy leather in this seamless, supple, cool-mountain wine. Bright minerality winds through the tannin and power, allowing it room to breathe. Drink now through 2020.
Fruity but also showing saddle, game and vanilla aromas, this reserva from a top vintage sees its whole exceeding the sum of its parts. Full and creamy on the palate, this tastes of barrel toast and earthy plum and berry. Smooth and impressive, this is as welcoming as it is complex and age-worthy. Drink through 2025.
Fruity enough, with powerfully ripe blackberry, cherry, raspberry, currant, chocolate and licorice flavors that go on and on through the long, spicy finish. Could show greater structure, though, as it's somewhat soft, sweet and unidimensional.
Fruity flavors of oranges, nectarines and peaches star in this bright, crisply acidic wine. The winery doesn't say if there was any oak used, but if so, it was minimal. Lees stirring gives it a creamy, yeasty complexity. Try this interesting wine as an alternative to Chardonnay.
Fruity frills of strawberry surround a core of black New Mexican chiles, with cinnamon and clove emerging the longer one sniffs. There's nice tension between the fruit flavors and the nearly bell pepper greenness. Throw a chill on it and serve with barbecued pork.
Fruity hints of blueberry pie on the nose are juicy, ripe and enticing. The palate has the same generous fruit, joined by forest elements. It's a fruit-driven, juicy and ripe wine with a fresh counterpoint, a slight grip and a spicy finish.
Fruity in a grapy, plummy way, this is a substantial wine with deceptively sweet undertones that finishes dry and with a slight tang of black tea.
Fruity in black plum and ripe raspberry, it's structured and weighty on the palate, dark and brambly with firm, substantial tannins. The grapes come from both Rancho Carneros and the mighty Hyde Vineyard, both sites planted to relatively older vines, which show through in this wine's savory side.
Fruity in blackberry and cherry flavors, this is easy to drink, with a good acid-tannin balance.
Fruity in blackberry and dark cherry with a meaty undercurrent, Heritage blends 47% Barbera with 22% Petite Sirah, 18% Alicante Bouschet and 13% Carignane. Meaty and brisk in acidity, it has a brightness to it traditionally inspired field blends don't often have, amidst a core of power and follow-through. This is a great Lodi wine.
Fruity in flavor and nicely rounded in texture, this medium-bodied wine from Napa-based Mason Cellars incorporates grapes from around the state. It has a good balance between lively acidity and rather ripe apple and melon flavors.
Fruity in flavor, fresh and elegant in texture, this wine tastes pure and unmanipulated. The berry and candied-cherry flavors are delicious, and the mouthfeel is smooth. It finishes with a touch of black pepper.
Fruity in stewed plum and cherry, this is a robustly full-bodied, concentrated wine, with accents of violets on the nose. Integrated tannin makes way for a smooth texture dotted in black pepper and licorice staring at a precipice of overripe heat. Enjoy with meaty, grilled foods.
Fruity in style, offering a bubbly mix of cherries, raspberries and blueberries in a medium-bodied format. It's softly dusty on the otherwise fresh finish.
Fruity in wild strawberry and cherry, this is a straightforward, lightly spiced wine from a marquee old-vine site, complete with dusty tannin and softly integrated oak.
Fruity is the best way to describe this young wine that shows touches of weight and darkness but mostly simple, fresh, lightly candied berry aromas and flavors. There's crispness and intensity to the palate, while the finish is clean.
Fruity like grape jam and blackberry syrup, this is a rich, almost-sweet wine. It has a very dark color, impressive fruit concentration and a smooth texture.
Fruity notions of apple juice and fresh apple peel are signalled on the nose. The palate follows more softly than expected and shows a balanced, textured dryness in this very clean, almost taut Riesling.
Fruity on the nose, with a friendly mix of pineapple, apple, melon and powdered sugar aromas. Feels smooth and round but not heavy, with good acidity and likable, simple flavors of melon, banana and apple. There's a light note of toast on the finish.
Fruity plum aromas mingle with dark spice, chopped herb and violet notes on the nose of this full-bodied red. On the palate, fleshy black cherry, clove and anise flavors are set against chewy tannins and fresh acidity. It's already approachable but will also offer years of enjoyment. Drink 2018–2023.
Fruity red berry-flavored wine, with attractive light tannins, plenty of acidity and an earthy edge. There's a touch of pepper, the finish showing fine acidity.
Fruity red cherry, cocoa dust and crushed graphite combine on the nose of this cleanly made wine. The relatively lighter-bodied palate shows tart Montmorency cherries, pencil lead, black tobacco and a peppery spice. It's quite easy to quaff.
Fruity scents of cherry, cranberry, red currant and plum are hit with good doses of menthol and licorice on the nose of this Rhône-style blend. The medium tannins are fine yet fleeting, lending only a subtle structure to the direct plum and cherry flavors.
Fruity strawberry flavor leads this ripe and soft wine. The palate has a crisp edge to it, with touches of orange zest. The aftertaste, light and delicate, is laced with minerality.
Fruity strawberry flavors lead this ripe and soft wine. It has a crisp side to it, with touches of orange zest. The aftertaste, light and delicate, brings a more mineral edge.
Fruity up front, with a bit of Ribera's youthful funk thrown in for good measure. Shows leather, earth, aged cheese and dairy notes alongside ribald berry and cherry flavors. It's a solid wine with no leash; it wants to run so might as well let it. Finishes with power in the homestretch. Best in 2009–10. A Europvin, Christopher Cannan selection, imported by multiple importers, including Michael Skurnik Wines.
Fruity up front, with cherry cough drop, smoke, rubber and black plum aromas. Feels forward but resiny and creamy, with cocoa, vanilla, sawdust, plum and berry flavors. Juicy but drying and acidic late, with a lasting woody impression.
Fruity while also lightly peppery, this is Fournier's entry-level Sancerre. It is juicy and crisp, delicious with lemon and gooseberry fruit. Still young, the wine will be better from 2017 as its budding fruitiness softens.
Fruity while also structured, this is a solid wine. It has juicy acidity, ripe red fruit and layers of spicy toasty wood. Drink this wine from 2017.
Fruity while still solidly tannic, this is a ripe Merlot-dominated wine. It has a touch of bitterness, but the main flavors are of black currant, fresh berries and a strong line in acidity. Drink from 2017.
Fruity white peach and pineapple aromas follow through to the fresh palate, with orange zest and a hint of grapefruit. Lingering nutmeg spice marks the finish.
Fruity wine from one of the best produces of Gamay in the Loire. Cherry flavors, bright acidity and just a touch of tannin on this youthful wine.
Fruity wine, light, elegant with a touch of minerality, it shows a fine balance of green fruits and its spice. The wine is all about freshness, crispness, a touch of minerality to give texture. At the end, the fragrant acidity shines. Screwcap.
Fruity wine, packed with red berries, lightweight tannins and a stalky black currant fruit character. It's not for aging, it is a wine that has friendly acidity and an open, generous nature. Drink now.
Fruity wine, wild strawberry flavors that are cut through with juicy acidity. Touches of wood support the soft, ripe tannins of this structured, generous wine. Age for 3–4 years.
Fruity with apple and pear, this wine has light acidity and a light mousse. A touch of toast and delicious zesty orange texture give complexity. It makes a perfect apéritif wine.
Fruity with black cherry and cassis, this includes 22% Lemberger; both grapes sourced from Kiona. It's peppery and herbal, with a slightly pickly character, likely from aging in 30% new American oak.
Fruity with enough tannins to give support, this ripe wine has filled out well. Black currant and spice from wood dominate, leaving juicy acidity as the attractive aftertaste. François Bouquier bought this property in 1939. Grandson François now runs the property: 60% Merlot, 30% Cabernet Sauvignon and 10% Cabernet Franc on 40 acres.
Fruity, and crisp, it has citrus flavors balanced by an intense herbal character. It's fresh and juicy; the acidity gives a bright, lively aftertaste.
Fruity, aromatic wine, this is a few months too young to drink. Already, it is showing its attractive wild berry and rhubarb fruits and soft tannins. There is a juicy, open aftertaste.
Fruity, big, ripe wine, its tannins enveloped in the ripe forward fruit. There is sweetness here from black figs and berries, while red berries give acidity. Will it age? Yes, there are tannins to put it on the long road.
Fruity, buttery aromas are followed by a generously fruit-filled flavor, smooth texture and buttery aftertaste. It's a well-balanced and well-rounded wine of medium body, and has a tasty finish.
Fruity, clean, and on the sweet side, this is an everyday quaffer whose sugary flavors are just fine for a sunny afternoon with ripe peaches or apricots. ItÕs Cailfornia soft, a country style wine that will appeal to those who find some whites tart or sour.
Fruity, crisp with red-currant and citrus flavors, this is a bright, vivacious wine. There is a tight mineral edge that contrasts with the fruitiness and turns this into a food friendly wine. Drink now.
Fruity, crisp, this is a classic Provence rosé. It is packed with fragrant raspberry fruits, bright acidity and a bright, warm, sun-drenched aftertaste. Drink now.
Fruity, dry and immediately appealing, showing ripe raspberry, cherry, blackberry, cola, licorice, bacon and sandalwood flavors. Could use greater complexity, especially at this price. Cabernet Sauvignon, Petite Sirah, Syrah and Malbec.
Fruity, dusty and earthy aromas are gentle, clean and inviting. But the wine turns syrupy and saccharine-sweet, and soft and flabby to boot. You wonder what you could possibly pair this with at the table. A Rhône-style blend of Grenache, Mourvèdre, Syrah and Cinsault. —S.H.
Fruity, dusty and soft, a dark cherry and plum Graciano grown and made in Lodi with great depth, balance and earthiness. The grape is native to Rioja where it is usually blended with Tempranillo, but does deliciously here on its own. From Lodi Rules Certified Green grapes.
Fruity, floral and calm on the nose, with nothing aggressive or out of place. The palate is deep, flush and offers great mouthfeel, while the flavors run toward big, juicy berry, cassis and chocolate. Like most Catena high-enders, this Cabernet-Malbec blend features a toasty finish of coffee and mocha, and overall it's stylish and impressive. Drink now through 2014.
Fruity, floral and honeylike flavors give a lot of oomph to this wonderfully expressive, medium-bodied wine. It's as if honeysuckle and orange blossoms were soaked in fresh pear juice.
Fruity, floral aromas set the stage for rich watermelon and plum flavors in this medium-pink colored wine. The texture is soft, with a slight sweet-fruit flavor on the close.
Fruity, forward and quite refreshing, this has appealing black cherry fruit with a light candy flavor. The balancing tannins add sufficient depth and weight to allow this a few more years in the cellar.
Fruity, fresh and bone dry, this offers aromas of bright red berries and a hint of violets. The refreshing palate delivers intense strawberry and wild cherry accented with a hint of white pepper. Serve chilled and sip on the deck in summertime or pair with cold cuts.
Fruity, fresh and frothy, this savory red opens with a lovely fragrance of violet, iris and woodland berry. The tangy, refreshing palate doles out raspberry, strawberry, baking spice and a hint of nectarine zest.
Fruity, full-bodied wine, with tropical fruits, pear and sweet orange flavors. The acidity is just right, but richness is where this is going.
Fruity, immediately appealing berry flavors dominate this wine. It has an edge of wood, but that simply smoothes out the fruit rather than adding tannins. Lively, delicious, drinkable now.
Fruity, juicy and packed with red berry fruit, this is an attractive, easy-drinking wine. It is rich, with good dense flavors that are balanced by raspberry-like acidity on the finish.
Fruity, juicy wine, with some acidity pushing through the light structure. It is attractive, with a tangy, spicy edge.
Fruity, light-hearted wine that pushes forward its red fruits, its crisp acidity and its bright texture. There is a dancing character to this delicious, refreshing wine.
Fruity, light and strawberry flavored, this wine is just a touch off dry. Bright acidity gives it freshness and a citrus aftertaste. It's a wine for drinking this summer. Screwcap.
Fruity, lightly yeasty and with a caramel touch, this wine is rich and smooth. It has a generous red-fruit character as well as the right balanced acidity. The wine will be better from late 2017.
Fruity, minerally and nice, with aromas of pear, apple and pineapple that make you want to take a drink. The palate is juicy and fresh, with slate-driven green apple and citrus flavors. Quick on the finish, with a revisiting of the wine's mineral component.
Fruity, oaky and simple, with tangerine, vanilla, buttered popcorn and smoky flavors. Drink now.
Fruity, pure and smooth on the nose, and maybe more dry and leathery than the blasting Nicasia vineyard wine. The palate has a deep, classy elegance along with power, and the flavors run toward huge black fruits, coffee and chocolate. Finishes dark, long and minerally, and overall it's yet another awesome top-flight Malbec from this world-class winery. Drink now through 2014.
Fruity, rich and honey-sweet, with decadent flavors of peach and pear jam, apricot, pineapple, green apple and vanilla, enhanced with sweet, smoky oak. There's a good spine of acidity for balance.
Fruity, rich and satisfying. Shows a mélange of pineapple, pear and peach flavors, with creamy vanilla and spice notes, brightened with crisp acidity. Could be a tad drier.
Fruity, ripe and round, this is simple Chardonnay that gives pleasure from its warm texture and softness. The apple flavor leads to a gentle finish.
Fruity, ripe and yummy, this wine offers aromas that are spicy and slightly oaky from 14 months in mostly American barrels. The flavors are packed with ripe cherry and blackberry. Despite very full body in terms of alcohol, the texture is smooth, tannins are light and the finish lingers.
Fruity, savory and lightly oaky flavors are supported by moderate tannins in this medium-bodied and well-balanced blend of Merlot and Cabernet Sauvignon. Mint, cedar and thyme aromas give way to red cherry, raspberry and sage flavors on the palate, and the mouthfeel strikes a balance between suppleness and a light tannic bite.
Fruity, silky and simple, with jammy flavors of raspberries and red cherries, tobacco and spice. Feels light and pleasant in the mouth, but could use more stuffing.
Fruity, simple and lusty, this is made for barbecue. High alcohol gives sweet heat to the jammy cherry and currant flavors. It really wants to accompany charred meats slathered in sweet sauces.
Fruity, soft and candied, this high alcohol wine has blackberry and cherry pie filling flavors, with a rustic texture. Cabernet Sauvignon, Syrah and a few other varieties.
Fruity, soft and rather sweet, this wine smells and tastes like apple and pear juice. It has low acidity, medium body and a sugary finish.
Fruity, soft, with attractive green apple and pineapple flavors, a fresh, lightly sweetened style.
Fruity, spicy and brightly acidic, the Sol Duc represents the estate's best barrels. It's a generous wine, full bodied and lush, with cherry and cassis flavors. Light touches of leaf and herb come through as well.
Fruity, spicy and dry, with full-bodied flavors of blackberries, cherries, blueberries, mocha and crushed black pepper. Feels a bit hot and glyceriney-sweet from high alcohol.
Fruity, spicy, oaky aromas make an instant impression, and tasty, ripe fruit flavors deliver the goods. This full-bodied, lush-textured and quite flavorful wine is bold and dramatic.
Fruity, sweet and soft, this is immediately attractive. It shows red fruits as well as a light toffee character with the wood aging flavors in the background. For a wine in bottle for three years, it has excellent freshness at the end.
Fruity, sweet, a touch rubbery, and very much what you should expect from a good, ready, well-made Garnacha from Aragón. The palate is lush and full, with snappy blackberry, raspberry and plum flavors. Round on the finish, with size and texture. Drink now through 2012.
Fruity, with delicious apricot flavors and some weight from aging on the lees, this is a ripe, full-bodied Sauvignon Blanc. It is full of boundless fruit and fresh acidity and finishes rich but crisp.
Fruity, with pie-filling flavors of blackberries and cherries. Soft, too, with gentle tannins. It's a wine to drink now.
Fruity, with plum flavors soaked in a good dose of vanilla, this is an easygoing wine for casual entertaining or everyday use. The blend includes 8% Syrah.
Fruity, with scads of pineapple, green apple, mango and vanilla cream flavors, brightened with crisp acidity. It's made in the popular style, at a popular price.
Fruity, young and soft, this is an attractive Touriga Nacional-Syrah wine with strawberry flavors and just a touch of crisp red currant acidity. It's made for this summer, ready to drink.
Fuder is German for a large wooden vessel, used in this case for the fermentation and aging of wine. Hints of struck-match complexity mark the nose, giving way to notes of grilled nectarine. The wine is full and rich in the mouth, with a mouthwatering finish that marries stone fruit and pink grapefruit into a stunning finale.
Fudge, smoked blackberries and a shred of asphalt show on the nose of this bottling from the longtime Paso producer. The density is seriously thick but not overblown, with brighter cherry and fresh blueberry fruit elements that lean against a tannic edge, flecked with black pepper and espresso bean.
Fueled by loads of fresh fruit flavor, this is a full-bodied and generous-tasting wine. Tempting cedar and pine aromas lead to raspberry, cherry and blackberry notes that are almost sweet and last long on the finish.
Fulfills one of the main tenets of California Syrah, which is to feel velvety and vital in the mouth. The vineyard is better known as a source of Pinot Noir, and its cool-climate terroir lend brisk acidity, firm tannins and a cured meat note to the ripe blackberries and currants. Very delicious, and the price is great for the quality.
Fulget is yet another rock-solid Albariño from 2007, a cool year that favored balanced whites throughout Spain. Flower blossoms, apple and mineral aromas set it off. The flavor profile mostly settles on orange, and if there's a weakness it's that there isn't much variety or layering of flavors. Finishes with gusto. Imported by The Ravensvale Group.
Fuligni delivers a bright and sharp Brunello with medium build and tight forest berry aromas. The acidity leaves your mouth as clean as a whistle, and the wine imparts lingering tones of chopped mint, cola and dried ginger on the close.
Full-bodied and a bit soft, this is already showing some development, so it probably should be consumed over the near term. Baked apple and citrus aromas give way to poached pear and lemon flavors, finishing with a gentle sweep of fruit.
Full-bodied and a little forwardly sweet, this deeply colored blush bubbly has flavors of raspberries and cherries, accented with smoky yeast, vanilla cookie and peppery spice. Drink now through 2010.
Full-bodied and aromatic, this richly scented wine beguiles with a mix of brambly fruit and cola highlights. Firm, ripe tannins suggest a sturdy wine ready for the cellar, which nonetheless lets the fruit shine through the peppery finish.
Full-bodied and brisk, with an edgy mouthfeel framing flavors of raspberries, cherries, brioche and yeast. Drink now.
Full-bodied and broad in the mouth, this Marsanne delivers aromas of singed marshmallow, ripe melon and pear. Flavors follow in a similar vein, adding a bit of citrus on the mouthwatering finish. Drink now.
Full-bodied and broad, this is a big mouthful of barrel-fermented Roussanne. Modest florals highlight grilled pear and pineapple fruit, toasted marshmallow and honey, turning to stone fruit on the long finish.
Full-bodied and chewy, this blend of 60% Syrah, 30% Carignan and 10% Grenache is a spicy, garrigue-laden wine. Notes of cinnamon and cracked pepper accent black cherry fruit, turning to licorice on the dusty finish. Drink now–2018.
Full-bodied and concentrated, this opens with aromas of crushed black plum, spicy blueberry, vanilla and dried sage. The dense, warm palate delivers dried black cherry, blackberry extract, oak and black pepper alongside velvety tannins. The soft acidity shows the heat of the vintage, so enjoy soon.
Full-bodied and delicious, this opens with aromas of red berry, rose, underbrush, kitchen spice and a balsamic note. The structured palate doles out juicy wild cherry, crushed raspberry, clove, white pepper, grilled herb, vanilla and mineral alongside firm, fine-grained tannins. It already has nice depth but hold for more complexity. Drink 2019–2031.
Full-bodied and dry in style, this wine has a nice, gripping texture, plenty of fruit flavors, and accents like black pepper. It's built more for the dinner table than drinking alone, because the firm tannins and good acidity will be great with meat or fowl.
Full-bodied and dry, this has a very deep, saturated color and aromas of spicy oak, raspberries and cherries. With velvety texture, fine tannins and a lingering finish, it's well structured and youthful tasting. It should improve through 2017.
Full-bodied and earthy, this opens with funky aromas of game, new leather and a hint of barnyard. The hearty palate deliver crushed black cherry, baking spices and sweet vanilla. Ripe and round, this is already evolved so enjoy soon.
Full-bodied and elegant, it discloses aromas of white spring flowers, aromatic herbs and stone fruit. The juicy palate offers tart green apple, yellow peach, ripe cantaloupe, white pepper and mint alongside crisp acidity. The lingering finish closes on an energizing mineral note.
Full-bodied and elegant, this opens with aromas of mature orchard fruit, crushed stone and nut. The linear, structured palate boasts more complexity than most Pinot Grigios, offering ripe pear, toasted almond, mineral and dollop of acacia honey. Drink through 2020.
Full-bodied and embued with tannins supple to the point of creaminess, this dark-fruited Shiraz offers flavors of leather, cola, espresso and bits of black olive and tar. Ready to drink.
Full-bodied and expressively juicy, this is an enjoyable wine right now, rich, earthy and balanced between its notions of red cherry and blackberry fruit and exotic cardamom spice. Harmonious and layered, it finishes with aplomb.
Full-bodied and exuberant in lush tannins, this black Shiraz is concentrated and rich in hearty leather, espresso and black tea yet buoyed by lively acidity and beautiful streaks of black and white pepper. Enjoy now or through 2021.
Full-bodied and firm yet rounded in mouthfeel and generous in fruit flavors, this wine strikes a harmonious balance that makes it irresistible. It boasts blueberry, black cherry, dark chocolate and cinnamon flavors, its plush texture carrying them long into the finish.
Full-bodied and firm, it's loaded with blue plum and black cherry fruit, along with streaks of root beer and vanilla cream soda. The barrel aging brings in coffee liqueur highlights.
Full-bodied and firm, this dark-fruited Shiraz an be consumed now with rare beef or lamb, or cellared 2–3 years. Cola and blackberry fruit dominate, with notes of chocolate and cedar chiming in on the finish.
Full-bodied and firmly structured, this offers aromas of dark cherry, mocha, blue flower and a whiff of exotic spice. The concentrated palate doles out black cherry, raspberry jam, raisin, chocolate and baking spice alongside velvety tannins. Drink 2017–2023.
Full-bodied and firmly structured, this smells a bit peppery and roasted, then gives up dried cherry and blackberry flavors that fill the mouth and taste generous and soothing. It has benefited from the extra age since bottling, and is ready to enjoy.
Full-bodied and forward, this offers fruit flavors of spiced cherry, along with a broad streak of vanilla. The tannins hit hard and carry a slightly charred, slightly bitter aftertaste.
Full-bodied and fragrant this offers lovely aromas of rose, violet and ripe red berry. The delicious, structured palate doles out layers of succulent black cherry, raspberry, cake spice, licorice and chopped aromatic herb alongside velvety tannins. Well balanced and surprisingly weightless, the 15% abv isn't detectable.
Full-bodied and fudge-like, this is a big black chocolaty Shiraz. Hints of cracked pepper and dried fruit run through this rich, thickly textured wine. It's ready to drink now.
Full-bodied and generously flavorful, this is shaped and accented by oak influences, but still governed by rich, enticing flavors of ripe plum, dark cherry, blackberry and cinnamon. It features great depth of flavor, breadth in the silky texture and length on the finish. Best now through 2020.
Full-bodied and heavy in the Loring style, an extracted wine filled with exciting fruit and berry flavors, but lacking the delicacy and finesse you expect from Pinot Noir.
Full-bodied and heavy, with a soft texture framing red and black currant, leather, licorice and spice flavors. Would benefit from greater liveliness. Drink now.
Full-bodied and intense for a rosé wine, the Lekkerwijn offers complexity in a dry, concentrated delivery. Savory and spicy with an herbal spin, the wine finishes long. Pair with spicy food, duck, game fish.
Full-bodied and intense, this delicious wine opens with aromas of woodland berry, star anise, chopped herbs, underbrush and a whiff of light oak. The firm palate doles out ripe black cherry, licorice, sage and chopped mint alongside big, velvety tannins and fresh acidity.
Full-bodied and layered, this is a stellar example of the variety, exhibiting elegance beneath a broader exterior. Black pepper and blackberry wrap around dense tannins and a robust texture. The wine is co-fermented with Viognier to bring a floral note to the bouquet.
Full-bodied and loaded with finesse, this opens with aromas of ripe dark-skinned fruit, exotic spice, toast and a whiff of new oak. The firm palate delivers ripe black cherry, crushed plum, clove and ground pepper alongside fine-grained tannins. Drink 2017–2024.
Full-bodied and loaded with finesse, this wine opens with multifaceted aromas of ripe orchard fruit, candied citrus zest, pressed flower and mineral tones. The focused, elegant palate offers ripe apple, pear, tangy nectarine, lemon drop and flint. While enjoyable now, this will drink well through 2023.
Full-bodied and loaded with ripe, round fruits, this forward and juicy Sémillon shows some new oak flavors, but retains its varietal character and most importantly, its freshness. A mix of melon, pineapple and white peach, with some skin phenolics evident in the finish.
Full-bodied and lush in style, with aromas of cherries and spice. On the palate, it delivers waves of fresh fruit and hints of cocoa, but also enough complexity to hold your interest before finishing on a long, mouthwatering note. Drink now–2016.
Full-bodied and lush on the palate, this exuberant wine offers a brightness of red raspberry fruit followed by acres of lively clove and ginger spice. High in acidity, it has years to go before it sleeps, the finish savory in leather.
Full-bodied and lushly textured, this delicious Gigondas is a blend of 80% Grenache, 15% Syrah and 5% Mourvèdre. It's fragrant with hints of wildflowers and black cherries, but adds enough savory hints of black olive and coffee to avoid being a simple fruit bomb. A bit warm, but impressive; for early drinking.
Full-bodied and opulent, this wine boasts a smoky-toasty layer of oak over all the standard Condrieu goodness—honeysuckle, apricot and tropical fruit. Toasted coconut lingers on the long, plush finish.
Full-bodied and plush in texture, this offers plenty of apricot marmalade fruit and some nasturtium-blossom-like spice, making for a satisfying mouthful of flavor.
Full-bodied and plush yet vibrant and imbued with fresh fruit, this is simply superb. The oak is present but never dominant, adding brown sugar and cinnamon elements to blueberry, roasted meat, espresso and black olive notes. A hint of peppery spice also creeps into this impossibly complex wine. The finish combines power, length, freshness and dusty tannins, suggesting that while impressive now, it should age well. Drink now–2030.
Full-bodied and plush, this wine is clean, ripe and richly textured. The palate marries toasty oak with caramelized cherries and finishes long and velvety. Drink now–2020.
Full-bodied and refined, this offers aromas of mature plum, vanilla, exotic spice and French oak. The firm palate delivers dried cherry, black raspberry, chopped herb, licorice, ground pepper and mineral alongside tightly knit, fine-grained tannins. It's an impressive effort for this scorching vintage. Let the tannins unwind for another few years then enjoy sooner rather than later.
Full-bodied and refined, this opens with aromas of mature, spiced plum, violet, tilled soil and truffle. The firm palate offers up crushed black cherry, raspberry, ground black pepper and anise alongside a backbone of fresh acidity and firm tannins. A note of Mediterranean herb signals the close. It already has nice depth but hold for more complexity. Drink 2017–2025.
Full-bodied and resplendent in ripe apple and brioche, this well-crafted wine is layered and smooth. It would pair well with grilled salmon or herb-roasted chicken.
Full-bodied and rich, this is a traditional style of Barossa Shiraz, aged in American oak hogsheads. Faint menthol or dill notes and plenty of vanilla frame plum and mulberry fruit, while hints of green peppercorn and maple syrup add interest to the long finish. Drink now–2030.
Full-bodied and rich, this is full of pineapple fruit flavors and woody spice. The ripeness is allied to an herbaceous character, with almonds giving spice. It will develop quickly into a delicious wine.
Full-bodied and rich, this slightly orange-colored bubbly offers forward flavors of cherry vanilla and Chardonnay with mashed ripe strawberries. It's very good, an addictively drinkable bubbly that finishes clean, dry and yeasty.
Full-bodied and rich, this wine is ripe with peach, apple and pear flavors but wonderfully integrated with acidity. Edgy texture and toasty hints of wood aging give the wine depth and complexity. Like any Grand Cru, it needs to be aged so drink from 2017.
Full-bodied and richly fruity wine. It has good depth of flavor from the zest and red berry fruits. They give a nervy, almost-mineral poise to the wine. Warmth and ripeness come in at the end.
Full-bodied and richly textured, this is an example of a savory-style Shiraz, one whose flavors are based on pepper, black olive and meaty notes supported by black- and blueberry fruit and hints of vanilla oak. It's long, warming and complex on the finish. Drink now–2015. Imported by Margaret River Wines.
Full-bodied and richly textured, this isn't a prototypically delicate Côte Rôtie, but it's still very enjoyable. Clove and black olive notes are backed by plummy fruit, capped off by a long, dusty finish. Drink now–2025.
Full-bodied and richly textured, this more than delivers at its suggested retail price. Grilled plums, baking spices and mocha notes provide plenty of interest, finishing creamy and supple. Drink now–2020.
Full-bodied and richly textured, this ultradark, concentrated Merlot makes a statement. Toast and vanilla shadings mark the bold cassis fruit, which glides easily into a long, velvety finish tinged with mocha. Drink now–2020—and possibly beyond, as this should prove to be a long-lived example.
Full-bodied and richly textured, with Penfolds' hallmark weight and structure on full display, the 2008 RWT shows a touch of the vintage's characteristic warmth, but only a touch. The cassis and blackberry fruit is plush, velvety and superripe, ending with hints of tobacco, mint and vanilla. It should drink well for at least a decade.
Full-bodied and ripe, this is a rich, generous wine that shows complexity as well as subtle fruitiness. A blend of Viosinho and Verdelho, it's full of tropical fruit flavors, with ample weight and concentration. Spicy accents, a dense texture and a fine, long-lasting finish are all part of this stylish wine.
Full-bodied and ripe, this offers fruitiness that has been filled out with wood aging. It's a good expression of Chardonnay from southern Burgundy, with ripe yellow fruits and citrus and a juicy-toasty aftertaste. Drink now.
Full-bodied and robust, this has the tannicly rustic nature of an old-fashioned red. It is completely dry, with earthy flavors of dark stone fruits, currants, coffee, licorice, herbs and pepper.
Full-bodied and robust, with explosive flavors of blackberry and cherry jam, dates, chocolate, Tabasco and crushed red and black peppercorn. With a hint of sweetness, it will play well against grilled lamb, chicken or beef with barbecue sauce.
Full-bodied and rustic, a simple wine to drown pasta with sausages and marinara sauce. It's dry and gritty, with blackberry, mulberry and pepper flavors.
Full-bodied and smoky, this is a ripely fruity wine. The berry fruit is dominant, providing structure as well as richness. Strong spice and dark wood characters bring out the fruitiness of the wine, while the tannins come later.
Full-bodied and smooth in texture, this generous-tasting wine has lots of ripe plum flavors and sweet-seeming oak accents.
Full-bodied and smooth, this wine has weight, richness and a dense, rounded texture. There's some good juiciness as well, adding dark berry fruits to the soft tannins and rounded feel of the wine. Acidity at the end brings a sense of balance. Drink from 2014.
Full-bodied and supple in texture, this plummy Shiraz offers plenty of enjoyment at a realistic price. Vanilla and brown sugar notes frame blueberries and spice, with just a hint of bitterness apparent on the finish. Drink now–2012.
Full-bodied and surprisingly muscular for a Prima Donna, the 2004 features big plum and black cherry fruit, wrapped in hints of hickory smoke, mint and cola. Finishes with enough dusty tannins to suggest cellaring another year or two. Imported by Meadowbank Estates.
Full-bodied and sweet, this amber-hued fortified is one of the entry points into the Chambers universe. Dried figs and soy sauce mark the nose, while the flavors combine hints of mushrooms, roasted meat and maple syrup. The finish is long, with just a hint of scorched sugar.
Full-bodied and tangy in acidity, this wine is from a hillside site planted with some Sauvignon Musque. Refreshing, it offers a mix of salty green olive with exotic tropical pineapple.
Full-bodied and velvety, this opens with alluring aromas of baking spice, mature plum, violet, Alpine herb and a balsamic note. The concentrated palate is smooth and robust, but it also boasts a weightless quality, delivering dried black cherry, nutmeg, cinnamon, anise, dried date and pipe tobacco alongside firm polished tannins and fresh acidity. A mineral note closes the finish. This is the best Sfursat 5 Stelle I've tried so far. Drink 2018–2028.
Full-bodied aromas of vanilla, ripe blackberry, spice and cinnamon lead this assertive red from Drama. Rich, spicy and savory on the palate, the wine has a nice balance of minerality and layered fruit. The finish has a smoky spin.
Full-bodied but accessible, this delivers ripe dark cherry, plum, black pepper and clove flavors. Fresh and balanced with polished tannins, it's already drinking well. Drink through 2019.
Full-bodied but easy to drink, this well-modulated wine from a section of Lake County known for excellent reds combines nicely ripe flavors with a smoothly tannic texture. It has ripe plum and raisin notes, a lightly spicy, smoky oak accent and a lingering finish.
Full-bodied but easygoing, this opens with aromas of underbrush, meat juices and ripe berries. The soft, warm palate delivers juicy raspberry, crushed black cherry and baking spices alongside big, round tannins. It's extremely accessible so enjoy now. Petit Pois, Siena Imports.
Full-bodied but elegant , it leads with aromas of white spring flowers and stone fruit. The round palate delvers juicy white peach and citrus notes alongside fresh acidity.
Full-bodied but elegant, this conveys an attractive fragrance of blue flower, wet earth, exotic spice and black cherry. The juicy palate delivers black plum and crushed raspberry while notes of ground white pepper, clove and cinammon add depth. Thanks to fresh acidity and polished tannins, it's well-balanced and more accessible than most Amarones. Drink through 2020.
Full-bodied but refreshing, it boasts juicy green apple, white pear and mineral sensations. The creamy palate is brightened by fresh acidity, giving this a clean, fresh finish. Sip as an apéritif or pair with pasta topped with vegetable sauces.
Full-bodied for a bubbly and slightly sweet, with forward flavors of cherries, strawberries, vanilla and brioche. Balanced with crisp acidity.
Full-bodied for a rosé (as Tavel should be), this wine boasts plenty of cherry-berry fruit, but also appealing, complex notes of fresh thyme, ground clove and aniseed. Drink this blend of 60% Grenache, 20% Cinsault, 10% Syrah and 10% Clairette (a white grape variety) over the rest of 2017.
Full-bodied herbaceousness is the hallmark of this ripe wine. It offers great acidity while also having rich yellow and grapefruit fruits. Dense with fruits and acidity while also structured, this is a wine to age for a few years. Drink from 2017.
Full-bodied in apple and pineapple aromas at first, this Chardonnay with 5% Viognier blended in veers into marshmallow sweetness with a fatty finish.
Full-bodied red fruits typify this deep magenta rosé from Thema. The palate offers ripe flavors with a spicy finish. Good with fuller-bodied fish or poultry dishes.
Full-bodied ripeness and creamy oak combine for a forceful white wine, rich and textured, made from a selection of two vineyard sites, including Bow Tie, a vineyard-designate. Toasty spice adds complexity before the wine finishes in caramel.
Full-bodied rosé, giving plenty of ripe red fruit flavors as well as attractive acidity. It's dry, textured while still fresh and lively.
Full-bodied wine that is soft, washing easily over the palate. The downside is that it lacks definition, the tannic structure lost in the velvet texture. Drink now.
Full-bodied wine with ripe pear and red apple flavors, laced with delicate acidity. It's an elegant wine, a fine balance with a more mineral, tight texture as a counterpoint. Drink from 2014.
Full-bodied wine, but with an edge of fresh grapefruit flavor and bright acidity. This estate Muscadet balances ripeness with classic Muscadet lightness.
Full-bodied wine, rich and rounded. It has its edge of tannins underlying the ripe cherry fruits. There is a jammy character that seems to diminish any acidity, making this a wine for drinking soon.
Full-bodied wine, spiced with nutmeg and toast and give richness by sweet blackberry juice flavors. It is densely structured, rich with great fruit character as well as a powerful drive of rich tannins. Age this wine at least four years and more.
Full-bodied wine, with red fruits, an attractive bite of spice and a background of the crispest acidity. The wine has richness, making it food friendly. Screwcap.
Full-bodied wine, with textured and layering tannins as well as red fruits. The wine has weight, a complex herbal and spice character as well as final fruitiness and tense acidity. A wine for aging over six months to a year.
Full-bodied with a hearty presence of oak and tertiary wood flavors, this wine offers plenty of sour lemon and shy acidity.
Full-bodied, broad and a bit oily in texture, this concentrated old-vine Marsanne seems a bit evolved, with open aromas of honeyed fruit and truffle backed by citrusy fruit and a hint of anise. Long and intense on the finish. Drink now.
Full-bodied, broad and verging on fat, this is a corpulent white for immediate consumption. Toasted marshmallows and baking spices accent honeydew melon flavors, ending warm and soft.
Full-bodied, complex and delicious, with extraordinarily ripe flavors of blackberries, cherries, currants, chocolate, grilled meat, tamari, violets, sweet fresh herbs and black pepper. Quite dry and tannic now, with a youthful, primary fruit character that suggests ageability. Best 2010–2012.
Full-bodied, concentrated and richly textured, this is a succulent wine with refreshingly balanced oak. A floral note on the nose gives way to apricot and ginger-like spice, then finishes with a flourish of mouthwatering acidity. Drink now.
Full-bodied, creamy in texture and richly fruited, this is a fine example of Gigondas. Garrigue and black cherries mark the nose, picking up hints of chocolate on the long, silky finish. Drink now–2025.
Full-bodied, dry and robust, with flavors of berries, leather, tobacco and spices. It's a rustic, tannic wine, but this is a decent price for a double bottle.
Full-bodied, fruity wine that has wood aging flavors along with red plum and strawberry fruits. Smoky, perfumed, this is a wine that shows fresh fruit with a good depth of flavor. Age for 2–3 years.
Full-bodied, juicy, off-dry and forward. Immediately approachable and plenty flavorful, with streaks of tea, lemon and tangerine.
Full-bodied, lush and creamy in texture, this Merlot epitomizes the Marquis Philips style. There's a coating of charred oak, superripe fruit and plenty of size without much acid or tannin. Drink this slightly warm (16.5% abv) wine over the next 6–9 months.
Full-bodied, lush and supple in the mouth, this blend of 40% Grenache, 38% Shiraz and 22% Mataro is the Australian version of a barbecue wine, bursting with rich, ripe fruit. Chocolate, mocha and plum shadings dominate, ending on a soft, warm note. Drink now–2020.
Full-bodied, lush and velvety, the 2006 Ben Schild Reserve is ready to drink now and over the next 8 years. Hints of espresso and black olive impart complexity to the plum and blueberry fruit, and a licorice note chimes in on the softly textured finish.
Full-bodied, plush and ripe, this is a bit of a throwback style of Chardonnay, marrying peach, vanilla and mango notes into a delectable whole. Toasted oak gives a bit of structure without straitjacketing the luscious fruit. Drink now–2018.
Full-bodied, plush and velvety, this is smothered in fine French and American oak. As a result, the aromas and flavors all tend toward sweet and brown, ranging from brown sugar and maple syrup to mocha and caramel.
Full-bodied, rich and a bit sweet, this plump wine offers up hints of honey, cinnamon toast and ripe pear and melon. Drink it before the end of 2017.
Full-bodied, rich and chewy, this is a big, bold wine. Ample oak frames black cherry and cassis fruit, adding hints of vanilla and dark chocolate to the fudge-like impression. Warmth suffuses the palate, but doesn't quite progress to full-blown high-alcohol heat. There's no doubting its impressive intensity and ripeness. Drink now–2025.
Full-bodied, rich and slightly warm, this assertive Tavel boasts notes of raspberry, peach and melon. It's a bold, fruit-driven style that brightens on the finish, where crisp acids and a chalky feel add texture.
Full-bodied, rich and unctuous, this is an exotic, flamboyant white Châteauneuf-du-Pape for drinking over the next year. Grilled pineapple is drizzled with caramel and cinnamon, wrapping up long and lush.
Full-bodied, rounded and soft wine. It has plenty of ripe plum and spice flavors along with an edge of toast. Attractive, juicy wine for drinking now.
Full-bodied, soft and a bit woody, this wine's smoky, hickory-scented aromas end up slightly dominating the fruit flavors. After 20 months in French oak, the fruit has taken on a dried character, ending on a cedary note. Drink now.  Imported by Tom Eddy Wines.
Full-bodied, soft and ultra-ripe, this six-variety blend, based on Zinfandel and Carignane, is sweet and rustic. It has jammy flavors of wild berries, molasses, chocolate and pepper spice.
Full-bodied, soft in texture and loaded with peach and melon fruit, this is a tasty everyday Chard. Hints of custard and lime give it additional interest, while the finish ends on a citrusy (orange?) note. Drink now.
Full-bodied, soft wine, with pleasant, open flavors of melon, lime and ripe white figs. There is sweetness, emphasizing the softness of the wine. Pleasant and drinkable now.
Full-bodied, spicy wine. It has a ripe, toast and apple flavor and a smooth texture, with light acidity. The wine is dry while also soft.
Full-bodied, structured and leathery, it's characterized by a combination of plum and gamy meat, accented by a taste of black olive tapenade. It finishes smooth and toasty.
Full-bodied, tannic and imposing, this densely packed wine has ripe and bright cherry and berry flavors, a tannic texture that's rounded slightly at the edges, and a sense of depth that helps the fruit notes linger on the finish. Tannat, Malbec and Cabernet Franc make the blend.
Full-bodied, tannic, juicy-fruity and dry, this red blend has flavors of blackberries, plums, dark chocolate and anise, with spicy, earthy notes of tobacco. Made from Primitivo, Zinfandel and Teroldego.
Full-bodied, thick in the mouth, soft and a little clumsy, this Syrah is marked by cherry, berry, chocolate and oak flavors. It's not going to get any better with age.
Full-bodied, this conveys aromas of toast, scorched earth, espresso, plum and allspice. The hearty palate offers prune, blackberry extract and licorice alongside firm tannins.
Full-bodied, this wine shows really ripe, generous fruit flavors, touched by wood, very round and intense. As an indication of its immaturity, the wood comes through to dominate the fruit. Give it 2–3 years.
Full-bodied, velvety and rich, this is a big Hermitage for a big occasion. Espresso and dark chocolate notes lead the way, buoyed by baking spices, vanilla and plum. It's approachable now, but certain to go another decade in a cool cellar.
Full-bodied, with a rich character that adds to the fruitiness, this still needs to mature. Bright apples and citrus are caught up in a strongly mineral texture that gives a steely character. Wait until 2015.
Full-figured tannins wrap luxuriously around textured layers of cranberry and black cherry in this blockbuster wine. A subtle minerality forms in the background, represented best by the taste of orange peel, before it finishes densely concentrated. Drink now through 2021.
Full-flavored and assertive, this has vivid herbal and citrus flavors that pop in the aromas and continue on the palate. It's full bodied, tangy, and mouth-filling, great for creamy pasta dishes and seafood.
Full-flavored and textured, probably from the use of a Sauvignon Musque Clone for half of the wine, this is nonetheless a light wine, subtle in stone fruit, kiwi and lemon-lime. The acidity has an electricity and bubbliness that almost make it come alive. It's the right wine for fresh-shucked oysters.
Full-flavoured, almost heady notes of tart strawberry, crunchy red cherry and fresh lemon pervade nose and palate perfectly. This is a real mouthful of flavor, yet light and zippy. A very satisfying, grown-up rosé for countless summer days, lunches, picnics and parties. A real and delicious allrounder.
Full-forced berry and cherry aromas are clean and fruity despite accents of leather and heat. The palate offers a good feel, healthy kick and tasty black fruit flavors touched up by hints of chocolate and pepper. Narrow on the finish, with espresso and spice. A solid, good wine from older vines.
Full-fruited blueberry fills nose and palate with pure aroma. The body has perceptible but gentle grip while some notes of iron-oxide and ripe, red cherry creep in. There is liveliness, freshness and drive. Drink soon.
Full-fruited peachiness is tempered by tangy lemon acidity with texture and concentration. It's fruity and refreshing, but also very precise and delicious.
Full-fruited, expressive notes of ripe pear shine on nose and palate. This wine has lively, attractive fruit notes and bags of freshness and flavor. The palate is clean but has a soft, fresh richness at its core that makes it very moreish. Lemon notes linger beautifully.
Full-on banana aromas create a wine that tastes like an elderly nouveau. It does have some fruit and red cherries, but with a bitter edge, it really should have been drunk by now.
Full-on style of wine, packed with apricot and peach flavors, spiced up with cinnamon, layered with toast and finishing with delicious, open acidity. A wine that shows why St-Aubin is a village that is worth paying attention to.
Full-priced, full-bodied, and the full complement of just about all you want in a Rutherford Cab. Port-like aromas lead a pure and layered palate that features cassis, cherry, tobacco and cocoa. What an array of flavors, and then it finishes with dusty tannins and a tight grip. The gang at BV sure know how to craft Cabernet.
Full-throttle Burgundian technique marks this Chardonnay. It's explosive with buttered toast and popcorn and apricot and orange jam flavors. There's a fine streak of lime acidity. It's an exciting wine, as opulent as California Chard gets, if a little over-the-top, venturing beyond balance into opulence for its own sake.
Full-throttle Chardonnay, creamy and opulent, showing lemon custard, orange honey, buttered toast and cinnamon spice flavors, brightened with crisp, zesty acidity. Exceptionally rich and balanced, it's a beautiful wine for pairing with shellfish entrées.
Full-throttle lime, peach and strawberry aromas come through on the nose, with a trace of toast. It drinks as fruity as it smells. There’s some pretty toast and good acidity, and it finishes fruity and a little sweet.
Full-throttle oak, vanilla, tobacco and smoky blackberry aromas feed into a full, grippy but surprisingly fresh palate. Toasty oak, blackberry and spice flavors finish long and steady. Drink this excellent Tempranillo from a powerful vintage through 2025.
Full-volume cherry and cassis are in the lead on the nose. This blend of Cabernet Sauvignon, Cabernet Franc and Carmenère is robust and ripe. Raspberry, red plum, strawberry and pie cherry flavors cover the full red-fruit spectrum, while the finish remains fruity and bright, with a ton of energy. Drink through 2022.
Full and blowsy for Verdejo, with orange, grapefruit and minerally aromas. The palate is zesty, with orange, tangerine and passion fruit flavors. With pretty good fruit character, adequate acidity and a slick-feeling finish, this is a good effort that should be drunk right away.
Full and buttery, as befits a Meursault, the wine also has a fine-textured acidity, spice and toast. It is rich, although with a crisp citrus edge that balances out the ripe melon and honey flavor. Ready to drink, but could age for a few years.
Full and complex, this Syrah-dominated Rhône-style blend includes Grenache and Mourvèdre, and it's cofermented with a splash of Viognier. The luscious cranberry and raspberry flavors are annotated with citrus, red licorice and wet stone accents. Suggestions of tropical fruits, such as papaya and pineapple, add more interest.
Full and concentrated but also a little flat and pruney. This wine pushes ripeness to the max level, and the result is a heavy, tannic Cab with a lot of power and flavors of prune, chocolate, molasses and fig. Thick and chunky on the finish, too. Soft and dense enough to drink now through 2011.
Full and confident on the nose, with a wide range of berry aromas. The palate is medium in weight and power, but the flavors are entirely ripe and juicy, with an emphasis on raspberry and plum. Not overpowering but still it shows Chile's ability to produce wall-to-wall red wines at moderate prices.
Full and creamy, this is a ripe style of Blanc de Blancs. It may miss the style's minerality although it makes up for it with its rich, smooth texture and yellow fruit flavors. A gentle tang gives extra freshness at the end, while the aftertaste provides a reminder of the wine's generous character.
Full and dark, with aromas of bacon, crusty minerality, black fruits and spice. Balanced yet bullish, with integrated tannins and toasty, coffee-infused flavors that go straight to black. Long and showing additional coffee on the finish. Drinkable now.
Full and deep, with a very ripe, raisined, pruney character. The alcohol is listed at just 13.5%, but the wine tastes much, much riper. Yet in the finish it thins out, without the weight or burn that one would normally expect in such ripe fruit. Hard to know what the winemaker did to produce this wine, but the end result does not hang together as well as it should.
Full and expansive tannins emphasize this wine's mountain origins, the “crown jewel,” as the name indicates, of the winery's portfolio. Ripe cassis and black cherry flavors are accompanied by dill, coconut and vanilla hints. This is a wine for fans of a big style.
Full and fat, this has an oily, ripe fruit texture—a sign of its warmth and richness. It's a food style of wine, with apricot and pear flavors that are round and generous. Drink now.
Full and fat, this soft wine has broad, sweet apple flavors. The green plum acidity gives structure, aided by a fruit skin edge. There is a spicy finish to give the wine freshness. Screwcap.
Full and fleshy, with a tropical edge, this is creamy in its vanilla and almond paste flavors. With its layers of depth and richness, this is a crowd-pleaser.
Full and fruity, ripe and round, this value-priced Merlot is done in a surprisingly lush style. Perfectly ripe, clean flavors are backed by smooth tannins. Black cherry fruit carries a suggestion of spices, but it's the delicious fruit that wins you over.
Full and fruity, this has the ripeness to feel fleshy and lush, with a pleasant mix of pear, apple and peach flavors. Light touches of brioche and cinnamon add interest to the finish.
Full and fruity, this is already a delicious wine. A note of tangy citrus enlivens the apple and pear flavors. This has weight and an intense texture, with warm acidity and a touch of spice on the finish.
Full and fruity, this soft, generous wine brings out red berries, ripe tannins and a light touch of acidity. There is a drier core, but the wine is ready to drink, with attractive freshness at the end.
Full and generous, this Chardonnay has been shaped by oak aging. It shows an off-gold color, and it exudes notes of apricot, honey and vanilla. The palate feels creamy and smooth.
Full and generous, this has creamy peach and apricot aromas backed by a slightly spicy touch of vanilla bean and caramel. Pair this wine with coconut curry.
Full and generous, this succulent Barbera d'Alba is a true crowd pleaser. The wine is soft but dense in texture and it offers compelling aromas of black cherry, smoke, mesquite and cola. Pair it with roast chicken or pork.
Full and heady notes of iron-oxide and pepper are bound up in the fragrant blueberry nose. The light to medium body is translucent with flavour and highlights the pepperiness and the fresh berry fruit. There is the slightest tannin texture and ample freshness. This would even work as a chilled summer red.
Full and minty, and quite the bargain at five bucks. This bargain buster features some cherry liqueur and sucking-candy flavors, while the finish is not devoid of some class, as it offers coffee and chocolate notes. Yes, it's a bit like cherry soda without the bubbles, but what's not to like at this price, especially if the menu calls for burgers or London broil? If Two Buck Chuck is so popular, try giving this wine “hug,” the English translation for abrazo. Best Buy.
Full and overly chunky, but ultimately off-kilter. Too sweet and gummy.
Full and perfumed, this wine has a rich character, with ripe apples, green plums and lively acidity. With its wildflower aromas and touch of pepper, it is both delicious and evocative.
Full and piquant aromas of black fruit, purple flowers, asphalt and pepper make for a rich and flowery nose on this bottling. Concentrated flavors of black currant and black plum ride a relatively light and airy body all the way into a grippy tannin-laced finish.
Full and plush on the palate, this wine shines in spicy red and black cherry, offering both a juicy core and sculpted texture. Finishing long, it retains a freshness of acidity, fine tannin and seamless oak. A dark, earthy expression of the grape with a twist of spice.
Full and plush, with complex aromas of cassis, cinnamon, earth, cedar, coffee and cream. Low in acidity, it is large in depth of fruit and flavor, with black currants, earth and coffee reigning on the palate and into the finish. A sensuous texture and long finish with soft tannins complete the pleasure package. Very approachable; drink now through 2008.
Full and rich wine, its acidity brightening peach, melon and spice flavors. It is an expressive wine characterized by its ripe fruits, intense pepper and ginger. Screwcap.
Full and rich with thick concentration, this modern Aglianico offers generous tones of blackberry, blueberry, exotic spice, chocolate, mineral, vanilla, toast, clove and cardamom. It has a luscious and clean feel in the mouth backed by sweet cherry flavors and good length.
Full and rich, maybe missing some acidity, but replacing that with powered white nectarines. The pepper, though, causes the wine to fall short, giving it an edge. It needs time to develop properly—give it 2–3 years at least.
Full and rich, this has flavors of spice, juicy black currant and mulberry, with a fine tannin backdrop and a dry core. The wood aging has smoothed the fruity finish.
Full and rich, this is a beautifully concentrated wine. It's packed with apricot and citrus, but it also has a serious, mineral -driven side that gives it a taut texture. The acidity is intense, and it needs several months to soften and integrate. Keep this for 2–3 years or more.
Full and rich, this is ripe with red berry-fruit flavors. Orange-pink in color, the wine, despite its acidity, seems heavy. The aftertaste is soft and rounded, with strawberry flavors.
Full and rich, this single-estate wine is generous and ripe. Spice and yellow-fruit flavors are right up front, giving the wine generosity. Good balancing acidity offers the lift the wine needs. Drink now.
Full and ripe with broad aromas of jasmine, cooked apple and lilies, this wine gets a twist from brown spice on the nose. The rich palate reflects a touch of cinnamon sprinkled on baked apples, along with flint, sandstone, pineapple and a smoky character.
Full and ripe with rich fruit, fresh acidity and delicious layers of citrus and green plum flavors. It's a textured wine, showing fruit skin tautness as well as dense structure and the potential for aging. Drink from 2016.
Full and ripe, a rich wine that offers intense honey, tropical fruits, just a touch of spice that gives the wine an attractive, fragrant lift. It is deliciously ripe, still young of course, showing great full potential. Drink from 2018.
Full and ripe, certainly as befits Meursault from a great year, but this wine also has deliciously crisp acidity which adds an element of minerality, of poise, to the smooth toast and cream texture. An enticing, structured wine.
Full and ripe, classic Grüner. It has spice, with red apple and pear fruits and a rounded, just oily texture, giving zest with the taut acidity. Drink now, especially with food. Screwcap.
Full and ripe, the wine's lush texture demonstrates the dominance of Merlot. It also has a dense, tannic character that pushes through the rich fruit, lending balance and aging potential. Keep this for at least five years.
Full and ripe, the wine has smooth flavors of apricots, ripe apples and pears and a structure that includes wood tastes. It's a rich wine, hinting at spice and showing fresh, juicy acidity at the end. Drink until 2019.
Full and ripe, this balances round pear and peach flavors with intense acidity. It is a beautifully fruity wine, one that also has a sense of structure and a fine, elegant texture.
Full and ripe, this has a pure, fragrant fruitiness. Its structure and freshness add a delicious drinkability to this rich wine. Age for another year.
Full and ripe, this is a lemon and crisp apple flavored wine. There is a hint of toast from the six months in barrel that also adds a little pepper. Fine acidity and a tangy texture suggests it could age. Drink this wine from 2017.
Full and ripe, this is a rich wine. Its tannins are well cushioned by the ripe black fruits and generous texture. Fruity with balanced acidity, the wine is spicy and with an open aftertaste. Drink now.
Full and ripe, this is dominated by rich apple flavors that are cut with taut lemon zest. The wine is crisp, showing great acidity and a creamy aftertaste. It is ready to drink.
Full and ripe, this offers balance between rich white fruits and a smooth texture that is cut with acidity. The wine is in great harmony with itself, ready to drink while also allowing the possibility of bottle aging.
Full and ripe, this wine's dark plum fruit is lined with toast from the nine months it spent in new wood. It has a smooth, polished texture, and the finish bears sweet tannins and a touch of eucalyptus. Age this for 2–3 years.
Full and ripe, this wine also has good acidity that gives a lively edge to the yellow-fruit flavors. Along with the peach and apricot fruits, it presents refreshing crispness. The aftertaste delivers a great lift of acidity.
Full and ripe, this wine has the ease of the 2000 vintage but has integrated textured acidity and some powerful green and white fruit flavors. There is an attractive yeast element to add complexity.
Full and ripe, this wine offers thick meaty flavors of pineapple and peach, finishing in sweet vanilla oak.
Full and ripe, with a hint of toast, this wine embodies the richness of the vintage. Yet, it also has the cool character typical of this village. Those contrasting elements have produced an impressive wine, concentrated while tightly coiled. Drink from 2020.
Full and robust, but also brambly and a touch green and minty on the nose. The palate is thick, creamy and rough, with herbal berry and dry oak flavors. Finishes herbal and chocolaty.
Full and round, this accessible wine features fruit flavors of peach and apricot, wrapped in a caramel cloak. It's soft, open and fleshy.
Full and round, this is a rich wine, with a fine, tangy texture. There is a core of lime and other citrus flavors, with tight acidity. Age this for several more months before drinking.
Full and round, this is a ripe blackberry-flavored wine. It has a touch of licorice, followed by juicy fruitiness and some acidity. The aftertaste, with its flavors of wood aging, suggests it could mature through 2015.
Full and round, this is a smooth and rich wine. It brings out the creamy side of Alvarinho, with stewed-pear and yellow fruit flavors. There is ample length and acidity at the end.
Full and round, this Ribolla Gialla delivers stone fruit, melon and vanilla. It has pungent aromas of almond and a lean, compact texture, with power on the finish.
Full and round, this wine is fruity while smooth and rich. A layer of crisp acidity is surrounded by the generous white and yellow fruits, accented by a touch of toast and spice. Drink this wine from 2018.
Full and round, with snappy acidity that brings life and lift to the luscious fruit, this delicious wine is aimed at those who like a festival of green and yellow fruits in their glass. It has fine texture and length, with a defining mineral streak that elevates this well beyond just fruity. It has medium-term aging potential as well.
Full and rounded, the wine is rich and smooth, cut with acidity and a steely, mineral texture. With Arinto, Vital and Viosinho in the blend, pineapple and peach flavors are dominant and ripe. It's a full-bodied wine that is ready to drink.
Full and rounded, this has ripe apple and peach fruits that are contrasted with the taut, minerally line of citrusy acidity. It has weight and structure from the flavors of apple skin and orange zest. It needs to age at least four years. Screwcap.
Full and rounded, this is a rich wine with its perfumed and smooth character from the blend of Gros Manseng and Petit Courbu. There is a more delicate element that acts as a fine contrast to the otherwise ripe wine.
Full and rounded, this is a soft wine, more suited to food than as an aperitif. The apple and red currant fruits are textured and spiced with lemon zest and mandarin orange flavors, finishing with some richness.
Full and rounded, this warm rosé has some weight. A food-friendly selection, it has a dry, tangy character, textured red-currant flavor and tight final acidity.
Full and roundly lush, this is a big, bold wine from a specially selected site within an estate vineyard. It imparts smoked meat alongside rich, spiced plum, an undercurrent of rosemary and herbes de Provence whipping in between the fruit and generous tannin.
Full and rubbery on the nose, with berry, prune and foresty aromas. Quite tannic and biting on the palate, with espresso, stewed prune and bitterness to the flavor profile. Finishes hard and unyielding, with a lasting note of coffee-like bitterness.
Full and smoky at first, however as it settles the bouquet delivers ripe strawberry and additional red, jammy aromas. The palate has a healthy, very nice feel and diligent flavors of red berry fruit touched up by proper oak. Finishes creamy, with vanilla and spice flavors.
Full and smoky, with bacon, blackberry and tire rubber on the nose. This is a bit grating in feel due to full tannins and acids, with wild berry flavors, bitter oak, black plum and darkness. Lengthy on the finish.
Full and soft, this is a ripe and creamy wine, with generous melon and rich apple fruits. It is already delicious, though simple.
Full and soft, this wine is a rounded style of rosé. Ripe strawberry flavors are cut with crisper raspberries. The wine, produced at the Pessac-Léognan estate of Domaine de Chevalier, has attractive, refreshing acidity to complete a harmonious package. Drink now.
Full and softly fruity, it has a rich feel, heightened by ripe apricot flavors. It's generous, but needs to develop to give greater definition. Drink from 2015.
Full and stocky on the nose, with a mild pine and juniper accent. The palate features good feel and thickness, while the raspberry and plum flavors are complete and juicy. Dry and spicy on the finish, and correct within the global pool of Pinot Noir.
Full and structured, this has a spice note and a firm feel. Only on the finish does a more creamy character show. A few months bottle age would be a great benefit.
Full and sweet smelling, but also a little cidery. The palate is drawn, narrow and citrusy, with grapefruit, passion fruit and orange for core flavors. Finishes citrusy and a touch vapid; overall it shows flashes of elegance but not enough to rise above average.
Full and textured, this wine has a strong tangy, zesty character. Offering orange peel and red apple flavors, it's in the food-friendly category. It will be better in few months, so drink from the end of 2015.
Full and weighty, this vineyard-designate is salty and floral, offering whiffs of orange blossom around lime zest and brine. The minerality shines through despite the size, making for a food-friendly, yet hedonistic wine.
Full and wood-aged, this wine is smoothly textured. It's ripe and spicy, with apricot fruit and some minerality. Rich and worth aging for 2–3 years.
Full apricot and peach fruits give this wine a rich, warm character. It hasn't lost sight of its mineral, textured origins that shine through and give the wine shape. The fruit is pure on this impressive, ripe while structured wine. Drink from late 2015.
Full aromas of toasty oak, blackberry and vanilla feed into a saturated hard-pointed tartaric palate. Flavors of Christmas spice, oak and baked black fruits display hints of nutmeg and cola on a blocky hard finish. Drink through 2020.
Full barrel fermentation in French oak yields a delicious Chardonnay with fruit tasting of grapefruit and peaches. The buttery mouthfeel and streak of vanilla cookie match up well with the expected acidity from Okanagan grapes.
Full berry and hickory aromas come with a hint of burnt rubber. The palate is regular, if a bit gritty, with generic berry flavors and a spot of bitterness. It finishes quick, tannic and solid, with a lot of fruit character.
Full berry aromas are fresh but come with a lot of oak and spice. In the mouth, this Syrah (with 3% Viognier) is chewy and a bit syrupy, with minty, spicy flavors derived from loud oak. On the finish, it dries out and turns warm-to-hot as it fades away. A joint-venture wine between Trapiche and Joey Tensley of California.
Full berry aromas with spice on the side form a good opening. It's a full, tight wine on the palate with oaky, meaty, almost foresty flavors of blackberry, spice and mint. Racy, drying, tasty and good given that one finds few Syrah-Bonarda blends to pick from.
Full berry cocoa and pepper aromas on the nose open to solid black cherry and chocolate flavors. The mouthfeel is big, but there's fairly high acidity, too, and some big tannins with a decided bite on the back end.  The elements are there in this dense and chunky wine; only time will tell if they come into greater harmony.
Full blackberry and black-plum aromas come with controlled but obvious oak. This feels tight and direct on the palate, with ripeness and weight. Blackberry, cassis and chocolaty oak flavors finish woody and peppery, with drying tannins. This is a powerful, oaky Garnacha made for the modern palate.
Full blueberry and blackberry aromas can't overcome the off-putting, solvent-like elements on the nose here. Lots of alcohol, spice-cake and dark berry flavors, but not much finesse or texture mark this disappointing old-vine offering from this generally solid Zinfandel producer.
Full bodied and balanced, this conveys aromas of menthol, underbrush, savory herb, fennel, tilled soil and leather. The vibrant palate offers bright red cherry, crushed raspberry, clove, grilled herb, anise and a balsamic note alongside tightly knit but poised tannins and bright acidity. Drink 2018–2025.
Full bodied and bodacious, this is coyly suggestive at first in lemon and ripe pear. From the first come-hither notes, it's full steam ahead in vanilla and a huge expression of sweet oak.
Full bodied and bold flavored, this is not overwhelmingly dark in color nor pumped up in ripeness. It does emphasize aromas of anise and dried plums, adding flavors of blackberrry juice and a sense of alcoholic strength. It is moderately tannic, while the texture is mouthfilling and the finish rather warm.
Full bodied and brimming in vanilla and ripe peach, this white also offers big flavors of grass and lime zest, coming down in the middle in terms of acidity. Fermented in stainless steel, it's fresh and fruity, with a creaminess to the finish.
Full bodied and completely mature, this is saturated with ripe flavors. It has enough firm tannin for a gripping texture and brings a sense of completeness for something this bold. It tastes like sweet blackberries and boysenberries, yet is dry.
Full bodied and complex, this is a fleshy Pinot Noir with fruit flavors that run from mulberry to spicy plum. Streaks of Dr. Pepper and some black pepper add finishing highlights.
Full bodied and concentrated without being overly heavy or tannic, this is a stunning blend of Shiraz (92%) and Viognier (8%). Hints of roasted or grilled meat and black olive balance the bold blackberry fruit, leaving behind a lingering finish of warmth and dusty cocoa. Drink now–2020.
Full bodied and concentrated, this is a substantive wine with a deep gold color and intriguing lime and thyme aromas. Ripe, layered fruit flavors are shaded by butter and nutmeg, making it taste deep and powerful.
Full bodied and concentrated, with a long, chewy finish, this wine gets points for being complex as well. It's plummy yet savory, with touches of braised beef, coffee and black olive. Drink 2013–2023.
Full bodied and definitely fruity without being sweet, this wine from Fulcrum comes straight at the taste buds with opulent black cherry and tart raspberry flavors on a vivid texture. Having spent 15 months in French oak before bottling, it tastes a bit dense and muted at this point, and should be best after 2018.
Full bodied and dry, this attractive and bold-flavored wine has opulent dark-fruit flavors and woodsmoke and baking spice touches that add complexity.
Full bodied and firmly tannic, this bold wine has lots of berry and cherry flavors, tangy acidity and plenty of tannin, too. It tastes dry, almost tart, and leaves an astringent effect on the finish, so it needs to pair with rich fatty foods that balance it out.
Full bodied and fleshy, this is an approachable wine, richly concentrated in candied-peach flavor that pleases and finds a balance between power and grace.
Full bodied and fruity, the 2010 estate Syrah from Va Piano is rounder and less herbal than the 2009. Which style you enjoy is a matter of individual preference. Big and approachable, with lovely blueberry fruit, the 2010 seems to stop a bit short, but with more bottle age may reveal details that are currently in hiding.
Full bodied and full flavored, this barrel-fermented dry wine is bold and oaky in aromas, rich with ripe apple and pear flavors and accented by nutmeg, butter and vanilla. The texture is smooth but supported by good acidity, and it has mouth-filling viscosity that encourages a long finish.
Full bodied and fully concentrated, this estate-grown wine showcases black tar, licorice and black cherry, well-developed flavors that ride a luxurious texture of grippy tannin and toasty oak. Dark as night, the flavors are protracted and extensive through the finish.
Full bodied and gritty in texture, this wine smooths out in the glass, opening to slowly unravel layers of forest pine, black cherry and cola. With measured oak, it has a depth and breadth across the palate, revealing concentration within a graceful context.
Full bodied and heavily extracted, this is a dark, plummy wine with almost chewy tannins on the finish. Yet the aromas remain fresh and floral, nicely accented by coffee and spice. Drink now–2017
Full bodied and juicy, this forward, friendly version of Nebbiolo offers aromas of ripe berry, exotic spice, Alpine herb and a floral note. The chewy, no-frills palate delivers crushed raspberry, black cherry and licorice alongside solid tannins. Drink 2017–2024.
Full bodied and lavishly oaked, this wine boasts gorgeous shadings of brown sugar, clove and cinnamon layered over cassis and red berries. The plush finish lingers, folding in plum and vanilla. Drink now–2023.
Full bodied and lushly textured, this is a top example of an affordable Châteauneuf-du-Pape. Raspberry and briary notes mingle easily on the nose, while the palate adds in hints of garrigue, spice and vanilla. Long, velvety and spice-laden on the finish.
Full bodied and meaty, with its slightly creamy texture supporting ample spice and bright berry flavors. This easy-drinking, moderately complex Barossa Shiraz is probably best consumed over the next 2–3 years.
Full bodied and opulent in classic Meursault style, this ripe, yellow-fruited wine is full of ripe fruits layered in wood notes. There's a sense of power and generosity throughout. It's a wine that will develop over the medium term, so drink from 2015.
Full bodied and opulent in texture, this wine was grown at high elevation and relies more on its luscious mouthfeel than its subdued fruit flavors for appeal. While dry, the wine has attractive viscosity and a lingering finish.
Full bodied and opulent, yet remarkably refreshing at the same time, wines like this are why the commune of Laudun is so highly regarded as a white-wine terroir within the warm Southern Rhône. Honey, pineapple and stone fruit notes linger through the finish, balanced by hints of crushed stone and citrus. Drink now.
Full bodied and plush in texture, with extremely supple tannins alongside flavors of raspberry, plum and clove. The juicy beam of fresh fruit lingers nicely on the finish. Drink now–2018.
Full bodied and plush, with supple, velvety tannins that frame cassis fruit. At 60% Shiraz, it's mostly about the fruit, but the 30% Cabernet and 10% Merlot add herbal, tomato-like elements. Drink now–2018.
Full bodied and plushly textured, this is an opulent wine that's approachable now, but should last through 2025. It's tight and reticent when poured, then opens in the glass to reveal raspberry fruit, with subtle baking spice and cacao.
Full bodied and quite ripe, this wine has a taste of Good & Plenty licorice around a core of vanilla custard and toasty oak. It is 100% varietal.
Full bodied and rich in texture, this wine has ample toast and vanilla aromas, ripe pear and honey flavors, and low acidity. That adds up to a flavorful, almost sweet wine that is soft and syrupy.
Full bodied and rich with white- and yellow-fruits, this structured wine is still very fresh and fruity. There's a density of texture and concentrated flavors deep in the core of the wine that gives the palate weight and depth. Drink through 2022.
Full bodied and rich, this has a juicy core followed by firm, minerally tannins and intense acidity. Wood aging adds complexity to this impressive, ageworthy effort.
Full bodied and rich, this has a well-balanced structure, with a dry, tannic core. It's powerful and packed with a juicy black-fruit flavor. This can be aged for at least two years.
Full bodied and rich, this has flavors of apple and lemon, with a warm and ripe feel that is balanced by a final mineral character. It needs several months to come together.
Full bodied and rich, this has flavors of spice, red plum and caramel. It's quite heavy and dense, so drink it with food.
Full bodied and rich, this is a big, toasty example of white Châteauneuf-du-Pape. Grilled mango notes lead the way, with vanilla and toast framing tropical and stone fruit on the long, oak-lined finish.
Full bodied and rich, this is already showing its style and concentration. It is big and powerful with dark black fruits that show through strongly. The acidity and the dense structure promise good aging. Drink from 2016.
Full bodied and rich, with extravagant mint, chocolate, cassis, coffee and cedar notes that come close to going over the top, kept in check by muscular tannins that impart the texture of fine powder to the wine's lengthy finish. Drink 2012–2020.
Full bodied and richly layered, this wine opens aromatically with delicate rose petal, cranberry and rhubarb, which all continue on the palate. Tart and herbal, this holds additional earthiness at its core, defined by notes of forest floor and black tea.
Full bodied and richly tannic, Lehmann's 2006 Mentor is dark, chocolaty and intense, with further nuances of cassis and cigar box. The finish is chewy and juicy, simultaneously drying and mouthwatering. Drink 2015–2023.
Full bodied and richly tannic, this gives lie to the notion that all Grenache-based blends are easy quaffers. Dried spices and mixed berries include hints of clove and cracked pepper, finishing with some dry, chewy tannins. The assemblage is 49% Grenache, 29% Shiraz and 22% Mourvèdre. Drink 2020–2030.
Full bodied and richly tannic, this heavily extracted wine seems almost like too much of a good thing. Leather and cedar aromas give way to flavors of roasted meat, tapenade and asphalt and finish slightly warm. Maybe some time in the cellar will help dial this wine down.
Full bodied and richly textured, this is a generous wine, resplendent in tangy caramel apple and wild vanilla. Soft on the palate, it leans tropical, with a taste of pineapple, guava and even coconut, plus a slight suggestion of nutmeg-like spice at the end.
Full bodied and richly textured, this is a lush, velvety Shiraz that nevertheless seems to possess enough structure to age successfully. Cassis, molasses and vanilla all play roles in the aroma and flavor profiles, while a mocha note chimes in on the long finish. Drink now–2025.
Full bodied and richly textured, this is a terrific example of Barossa Shiraz. From its smoky aromas and intense, briary scents to its complex, earthy, spicy flavors with an undercurrent of blackberry, this is a complete package. The long finish is slightly chewy, suggesting that additional aging is warranted. Drink 2016–2025.
Full bodied and richly textured, this is a terrific value in Barossa Cabernet. And it's no simple fruity concoction, either. Instead, it delivers complex notes of grilled meat, coffee and black olive layered easily over a base of dark plums. Finishes long, velvety and mouthwatering; drink now–2020.
Full bodied and richly textured, this is an approachable wine that should nonetheless drink well through at least 2025. Toasted coconut accents cassis and blackberry fruit, folding in hints of vanilla on the long, mouthwatering finish.
Full bodied and richly textured, this wine stood out in a flight of southern Rhônes for its obvious oak. It's a toasty, cedary, vanilla-laden wine, but with enough fruit weight to support the wood. Drink it now if you like that style, or give it a few years' in the cellar and see if the fruit emerges over time.
Full bodied and ripe to the point of softness, this wine offers plummy fruit alongside hints of leather, mocha and dried fruit. It's soft and supple on the finish, a cuddly wine for a cool autumn evening. Drink now.
Full bodied and ripe, it has great fruitiness as well as a textured, steely character that provides both freshness and structure. A complex wine it has some aging potential, certainly until the end of 2014.
Full bodied and ripe, this Chardonnay is packed with yellow fruit and pear flavors, and it shows the steely, minerally character typical of Chablis. It has a youthful brightness on the finish, and it will fill out over the next few months.
Full bodied and robust, this wine is abundant in earthy mint, strawberry and rhubarb,. It is also fully infatuated with its cool-climate aromatics of sea breeze and morning fog. Cherry rules the day on the palate, taking on a richness across the voluptuous finish.
Full bodied and rounded in texture, this wine has lots of ripe fruit and good balance, without the herbal character typical of Sauvignon Blanc. Mild melon and apple aromas lead to rich melon and fig flavors and a generous, mouthcoating texture. A great value.
Full bodied and savory, this is a dark, complex wine loaded with notes of cured meat, black olive, espresso and plum. The tannins are ripe to the point of imparting a creamy texture yet the wine never seems overripe or jammy, maintaining a fine sense of balance on the lingering finish.
Full bodied and silky, like so many of the 2007s from the Southern Rhône, this has already reached maturity. Notes of dried cherry, cinnamon, clove and chocolate all come together in a very drinkable package.
Full bodied and sizable in intent, this wine successfully offers a length and breadth of tart red cherry, cranberry and earthy black tea, providing varietal character in spades. Additional elements of strawberries just pulled from the ground add to the feral, natural aspect of the wine.
Full bodied and softly tannic, this wine's fruit is front and center, wrapped in a subtle jacket of sweet oak. It dazzles with blackberries, cherries, raspberries, currants and chocolate flavors. Drink now for its sheer lusciousness.
Full bodied and stuffed with fresh fruit flavors, this dry wine made from grapes from three North Coast California counties smells and tastes like dark grape juice and ripe black cherries. The texture is lively but smooth, and the wine has a light tangy quality to balance its richness.
Full bodied and supple, this is a dark wine with ample fruit. Cassis and black cherry notes pick up hints of cola on the finish. Drink now–2020.
Full bodied and supple, this is one of the more opulent and open of d'Arenberg's array of single-vineyard wines. Notes of vanilla, maple syrup and bramble berries mark the nose, while the flavors add cassis and tobacco elements. It's a pretty, fleshy wine for drinking now–2020, although it may age well even past that.
Full bodied and supple, this nicely balanced Barossa Shiraz shows that value still exists even in big-name regions of Australia. Intense blueberry and spice aromas give way to mixed berries and vanilla on the palate, and if it's not overly complex, it's a still a concentrated mouthful of Shiraz at a bargain price.
Full bodied and supple, this wine shows an interesting array of sensory notes for Barossa Shiraz, with notes ranging from espresso, tar, mint and green peppercorn to dark chocolate and blueberry. Finishes long and softly dusty, suggesting the ability to age through 2020, although it's very drinkable now.
Full bodied and thickly concentrated, this is almost too much of a good thing, with nearly overblown orange, honey and truffle notes coating the palate. Shows touches of warmth and bitterness on the finish. Drink over the next few years.
Full bodied and thickly textured, this Southern Rhône Syrah combines cedar and vanilla notes from oak aging with notes of brandied cherries and a bit of asphalt. It's long on the finish, with a plush feel, then ends on a slightly bitter note.
Full bodied and very round in character, this has rich pineapple and white fruits that are cut with grapefruit-like acidity. A touch of spice surfaces from having been wood aged. This could age for 2–3 years.
Full bodied and viscous on the palate, the wine is balanced by bright acidity that gives it good focus. Peach, grapefruit, apple and spice notes are at the core here, followed by a lemony fresh finish. Quite fruity in style and fairly sweet. Try it as an aperitif or with duck and sweet sauces.
Full bodied and warm, this is a ripe, fruit-driven style that's made for immediate enjoyment. Grapy, plummy fruit adds notes of baking spices and chocolate on the supple finish.
Full bodied and well-oaked, this full-throttle Zin comes on with intense blackberry and vanilla aromas and flavors accented by cinnamon and chocolate notes. Ripe and even on the palate, the handsome fruit plays out on the lengthy finish with tart, dark berry and pepper notes.
Full bodied and well balanced, this wine has a broad, mouthfilling texture and enough concentration to carry its rich fruit notes into the finish. Cedar and black currant aromas meet black cherry and blackberry flavors, while a layer of fine-grained tannins frames the whole picture.
Full bodied and with good, gripping tannins to make the texture appetizing, this wine is very dry and nicely complex. Moderate cranberry and dark chocolate flavors are accented by hints of sage and black olive—classic Cabernet traits.
Full bodied but elegant, this opens with aromas of crushed tomato vine, exotic fruit and a whiff of bell pepper. The ripe, round palate doles out creamy white peach, juicy nectarine, pink grapefruit, celery and mineral alongside soft but refreshing acidity.
Full bodied but smooth textured, this is ripe and enticing. The color is like garnet, while the aromas resemble black cherry, black currants and rosemary. Flavors are complex, autumnal and inviting, making this a great discovery.
Full bodied with a creamy texture, this is a ripe, pear-flavored wine. It has weight, richness and warmth that contrasts a crisp edge of citrus acidity. With just a touch of spice, it's made to be enjoyed with Asian food. Screwcap.
Full bodied with a generously ripe black cherry and crème de cassis profile, this Petit Verdot (with just a hint of Merlot and Cab thrown in) is beautifully structured with a sturdy frame of tannins and minerality with shining tones of graphite and pencil lead.
Full bodied without being heavy and fruit driven without being confected, this is a well-made Châteauneuf-du-Pape imported in sufficient quantities to make it reasonbly available (2,000 cases). Plum and licorice flavors finish dusty and long. Drink now–2015.
Full bodied yet fresh and lively at the same time, this is an opulent white Hermitage that should make for delicious early drinking. Orange marmalade and honey notes are complemented by hints of truffle, adding an exotic edge. Drink it over the next few years.
Full bodied yet still fresh and vibrant, this is a blend of 30% each Bourboulenc, Marsanne and Viognier, plus 10% Clairette. Hints of lemon curd impart a lovely texture, while the aromas and flavors lean toward pineapple, melon and citrus. Drink now.
Full bodied, and firm textured, this wine emphasizes complexity and mouthfeel over simple fruitiness. It smells like ripe plums, tastes like cardamom and black cherry, and shows good balance between flavors, acidity and body.
Full bodied, but perhaps stretched a little beyond its limits, as the flavors of marmalade and honey seem to have difficulty covering the alcohol and bare stones. Drink up.
Full bodied, buttery and spicy in aroma and oaky in flavor, this wine has a big, bold personality from the first whiff through the lingering finish. Complexity and body are its strong suits rather than fruitiness.
Full bodied, complex, oaky and concentrated, this wine has a broad palette of flavors from spicy cinnamon-like oak shadings to ripe blueberry and dark chocolate. The texture is appropriately and moderately tannic.
Full bodied, creamy and lush, this is a prototypical Barossa Valley Shiraz from a longtime master of the variety. Smoke, cedar, mulberry and eucalyptus notes mingle easily on the nose, while savory notes of roasted meat and dried herb blend seamlessly into the fruit, ending long, velvety and rich.
Full bodied, creamy and rich, this wine will undoubtedly please Torbreck fans and provide another piece of ammo for critics. Tasted blind, I wrote, “Torbreck-like nose of lifted spice and stewed berries.” There's a hint of mint as well. Mixed berries and brown sugar notes mingle easily on the palate, while a touch of dried fruit (not a positive) creeps in on the finish. Drink now–2025.
Full bodied, creamy and supple, this wine offers textbook aromas of cedar, tobacco and cassis. It brightens slightly on the palate, where cherry notes join the fun, then finishes long and softly dusty. Drink now–2028.
Full bodied, creamy in texture and lush on the palate, this wine offers a thrilling mouthful of satisfaction. Menthol, vanilla and cedar notes frame ripe, plummy fruit, while the velvety finish features lingering spice. Drink now–2025.
Full bodied, dark and tannic, this is a big wine with aromas and flavors of grilled herbs, black pepper, wood and earth. It feels broad on the palate, has a firm, fine-grained texture and lingering peppery flavors.
Full bodied, dry and warmly fruity, this ripe-tasting and lush-textured wine has just enough tannin to add a little grip to each sip.
Full bodied, flamboyant and opulent, this is a ripe, exotic rendering of 100% Marsanne. Honey, apricot and mandarin orange notes ease slowly over the palate, finishing with a lush richness that suggests drinking over the near term.
Full bodied, full flavored and satisfyingly tannic, this bold wine smells like dark plums, tastes like black cherries and blueberries ,and feels smooth but gripping in texture. It will drink best after 2017.
Full bodied, lush and slightly liquorous in style, the 2008 Footbolt is also packed with peppery, slightly herbal blackberry fruit. There's also a hint of menthol. Drink it over the next 12 months.
Full bodied, muscular and intense, this brooding Shiraz is built for the cellar. Smoke and blackberries are crunchy with acid and primary fruit, finishing crisp. Drink 2018–2025.
Full bodied, quite flavorful and generous in texture, this wine will be a crowd pleaser. It smells like toast, vanilla and maple, tastes juicy and plummy, and has a lingering, almost sweet finish.
Full bodied, rich and carrying a bit of residual sugar, this is a fine example of the variety's potential in Marlborough. Smoky, grilled-pear notes add hints of honey and melon on the palate, where despite its richness, the wine soars into a long, velvety finish. Drink now–2020, at least.
Full bodied, rich and ripe, this wine has a minerally texture and is loaded with tropical fruit, citrus and apricot flavors. It's a serious selection that needs some aging. This is one of a series of single-vineyard wines from the Comte de Ternay estate.
Full bodied, rich and thickly textured, this is just a bit earthier and chunkier than Chambers' Rare bottling, while still remaining an outstanding sweet wine. The flavors are dark, earthy and intense, with lots of candied date notes and a lingering finish of molasses.
Full bodied, rugged and intense, this is an earthy Shiraz that could use 2–3 years of cellaring. Coffee grounds, black olives and savory plums are framed by hints of vanilla and firm tannins that turn a bit drying on the finish.
Full bodied, savory and retentive of tannin and oak, this is a robust, rich and ripe wine, with a tang of dark cherry, cola and vanilla. Youthful, it has ample acidity to keep it fresh in the glass, but allow it to open over time.
Full bodied, softly tannic and immediately appealing, this offering from Alain Jaume's négociant business is attractively priced. It's not the biggest or most complex Châteauneuf-du-Pape, but the ripe black-cherry and chocolate flavors and finely dusty texture are undeniably satisfying. Drink now–2018.
Full bodied, structured and tannic while also fruity, this is fine example of the 2010 vintage. It's all structure at this stage, but it's going to be a full and ripe wine, although the alcohol does show through at the end in a pepper-driven moment.
Full bodied, supple and warm, this is a ripe Shiraz loaded with dark plum, cola and earth flavors. The finish turns spicy, with a slightly grainy tannin structure.
Full bodied, this estate-made, 100% varietal wine is sinewy and dense, a combination of ripe, luscious blackberry and blueberry, akin to a compote, seasoned in lavender and black licorice. Weighty, it'll pair well with wintertime meals, finishing with a suggestion of vanilla bean.
Full bodied, this is saturated with color and tannins, ripe and generous in flavor. Aromas resemble dark chocolate, blueberries and cedar shavings, while flavors run to fresh blackberry, cinnamon and clove. The texture is astringent from tannins that will stand up to rich food, and the finish is surprisingly light.
Full bodied, this opens with aromas of vanilla, butterscotch, citrus and oak. The palate offers ripe golden apple, pear and lemon pastry, all layered with well-integrated oak. The rich flavors are balanced by fresh acidity.
Full bodied, very flavorful and well balanced, this wine offers concentrated plummy aromas that lead to dense, ripe blackberry and strawberry flavors. Along with the tangy, lightly tannic mouthfeel and lingering finish, it keeps bringing on delicious fruit notes.
Full bodied, with structured tannins and bright acids, this has flavors of black cherry, dark berry and dried flower. A note of spiced black fruit adds interest to the medium-to-long finish. This would pair well with softly spiced chili or barbecue.
Full body and powerfully fruity flavors make this sweet wine seem extra bold. It smells like toasted almonds and dried meat and tastes like poached peaches. A smooth but lively texture keeps the flavors zinging on the finish.
Full body and savory flavors set this apart from the crowd, bringing a melon and almond aroma and subtle flavors like fig and butter. With a dry feel, creamy texture and lingering finish it tastes more serious than the name suggests.
Full body, a broad texture and very ripe flavors give both heft and softness to this cedar- and brown-sugar-scented wine. The ample fruit flavors taste mature and fully ripe, like dried plums.
Full body, plenty of tannin and subdued fruit flavors make this a tight, savory rather than fruity Syrah. It is definitely a food wine, with all the appetizing counterpoints for indulgent steaks, ribs or roasts.
Full body, ripe fruit and good structure make this a fine example of a nearly dry Cabernet, despite its low price. Its smoky aroma and rich cherry and blackberry flavors make it satisfying to taste.
Full body, ripe grapy fruit flavors and a healthy pinch of spicy oak join with a smooth texture that is just slightly tannic. The feeling is mouthfilling, and the wine is dense enough with cherry and berry flavors to be satisfying. It's a blend of mostly Zinfandel and Syrah.
Full but fresh blackberry and plum aromas show a note of tea before turning a touch grassy. Chewy and full on the palate, this is leafy and herbal tasting, with blackberry and pepper notes. A spicy, chocolaty, lightly leafy finish seems right for Cabernet Franc; drink through 2021.
Full but not flabby, this shows ripe flavors of strawberry and cherry, with suggestions of tropical fruits—papaya, even a hint of banana. It's soft and palate-coating, with a very pretty, open structure.
Full dark berry aromas and flavors and classic pepper accents mark this very likeable wine. Cocoa and meaty elements add a bit of complexity not necessarily expected at this price. Kept lively by its brisk, but not sharp acidity, it finishes peppery with a tart-sweet profile.  This straightforward, delicious wine exemplifies how competitive California can still be, despite the trend to priciness.
Full flavored and full bodied, this big, expansive wine oozes ripe and dried fruit character from the aroma to the flavors and finish. It suggests blackberry and strawberry flavors, feels tannic on the palate rather than soft, and carries a bit of warmth.
Full flavored but also complex and seductive, this dark-colored wine has a lightly oaky, cinnamon-and-chocolate aroma. Mouthfilling, ripe blackberry flavors partner with the smooth, polished texture.
Full honey- and melon-flavored wine, with a soft-textured character. It is full of ripe red apples, well made, if internationally anonymous.
Full in flavor and body, this sturdy wine based on Viognier, Sauvignon Blanc and Pinot Gris with a dash of Chardonnay has crisp acidity to keep it lively. It smells like pears and honeydew melon and tastes dry but generous and a little buttery, and finishes clean.
Full in style, this is a lemon-scented, peach-flavored wine. It has some richness to it both from the ripe fruit and the textured acidity that gives a tight tang to the aftertaste. The needs to age for a year. Screwcap.
Full in style, with sweet aromas of black fruit. Feels chunky, with fatty tasting oak leading herbal, simple flavors of blackberry and dark plum. A ripe wine with a round mouthfeel but not much in the way of elegance or refinement.
Full in the mouth, laced with texture and acidity, this red currant-flavored wine is crisp, with an herbal character, ready to drink but could last over the winter.
Full in the mouth, rich with a mix of pastry fruits, fruitcake, baking spices, clove and coffee, this decadent pleasure is like drinking a Christmas cake. Raisins soaked in a Bourbon sauce come to mind, along with plum pudding.
Full in the mouth, round and rich, the wine is finely structured, fresh and ripe at the same time. Delicious.
Full in the mouth, spiced with new wood over ginger. The fruit is rich, showing apple and pear juice flavors touched by almonds. It is ripe, delicious, finishing very fresh.
Full in the mouth, the wine has ripe pear and lime flavors. It has a funky edge to it as well, with more rustic flavors. Give the wine six months to come together. Screwcap.
Full in the mouth, this blend of Chardonnay and Pinot Gris has a rich, spicy feel anchored in ripe fruit. Made at the Benedictine Göttweig monastery by the team from Weingut Stadt Krems, it is a fruity apéritif style with attractive ripe fruit weight.
Full in the mouth, this is a rich and easy wine, packed with jammy fruit. It is soft, the plum flavors rounded and only light brushed by tannin and acidity.
Full in the mouth, this is a rich style of rosé, with delicious red-berry crispness. It is ready for food with its tangy, textured aftertaste. Screwcap.
Full in the mouth, this is a rich wine with its yellow fruit and buried acidity. It is laden with wood and ripe fruit, and is dense and cushioned. A nutmeg flavor shows through slowly to add to the exotic, opulent aftertaste.
Full in the mouth, this is a ripe wine, showing wood, dark plums and a firm layer of tannins. There is a good black-fruit feel, brought out by the wine's acidity. This is serious and worth aging. Drink from 2017.
Full in the mouth, this is a ripe, currant- and gooseberry-flavored wine. It has a bright, forward, fruity feel that makes it delicious to drink. Very refreshing in character. Screwcap.
Full in the mouth, this is a ripe, rich wine. It has both delicious acidity and a smooth, creamy texture that suggests generosity. The acidity at the end gives great crispness, citrus flavors and a fine bite. Screwcap.
Full in the mouth, this is a ripe, rich wine. With acidity, spice and warm yellow fruits, it is generous and has a spicy undertone. Acidity and peaches blend together well at the end.
Full in the mouth, this is a soft caramel and orange zest-flavored wine. It has light acidity, although probably not enough to give a balance. The aftertaste brings pepper and spice.
Full in the mouth, this is a tight, caramel and red fruit flavored wine. It has tang and a textured character that suggests a light amount of tannin. With this nervy, mineral character, the wine could do with some aging. so wait a few months.
Full in the mouth, this is a warm style of wine. It has weight, ripeness and fruitiness with abundant apricot and pear flavors. It is enjoyable now although it will certainly age well. Drink until 2022.
Full in the mouth, this rich wine is dominated by yellow fruits and ripe apricots lifted by a touch of toast. Great acidity conveys a fresh and tangy character. The wine is still developing as the full fruitiness comes forward. Drink from 2017.
Full in the mouth, this ripe, spicy wine offers a fruit salad of flavors that are topped with some wood-aging flavors. Drink from 2016 for the wood to be fully integrated into the fruit. After the Jonck family's 350 years in South Africa's Western Cape, vineyard owner Johan Jonck and family decamped to Bordeaux in 2011. Consulting enologist is Eric Bardon.
Full in the mouth, well–structured, ripe wine, showing great bright white fruits, a vibrant acidity, layered with wood. Delicious.
Full in the nose, with leather and muted red and black fruit. The palate is big and oaky, with flavors of black plum and milk chocolate, and the finish is of modest length, with size and some tannins. This wine has all the typical Merlot characteristics, but in short order.
Full marks to Moncontour for indicating on the label that this is a dry wine (not always the case in Vouvray). In 2007, that dryness translates into a dominant acidity, fresh apple flavors and a texture of lemon zest. It is a crisp wine, either to be drunk now or aged for 4–5 years for the secondary flavors to develop.
Full of acidity and red-currant flavors, this is a wine that is light and fruity. It is crisp along with touches of wood. This is one of several Nicolas Thienpont properties, run by son Cyrille. Drink from 2018.
Full of acidity, this is also a really fruity 100% Sauvignon Blanc. Great citrus and green apple flavors go with a mineral edge and a final fresh, crisp aftertaste. Drink from late 2015.
Full of aromas of dark plums, bitter chocolate and a bit of spice, this is a powerful wine. It is warm, rich and juicy, with a fruity character that is balanced by dense, dusty tannins. For aging over 4–5 years.
Full of berry and spice aromas, this wine is full-bodied, dry, and grippingly tannic in texture, offering ripe blackberry and raspberry flavors that match its big structure. Gutsy and concentrated, it's made from estate-grown fruit.
Full of black currant and perfumed apple fruits, this is a wine that has filled out as it has matured while not losing its tight mineral character. It is a complex wine, tasting of the terroir, structured and fruity at the same time. Drink this impressive wine now.
Full of black fruits, the wine is solid, still very dense and young. Dark chocolate and coffee flavors give a bitter edge to the dense tannins, which need to be allowed to soften. Its black fruits and acidity are exuberant, and the wine will mature well. Drink from 2019.
Full of blackberry fruits and ripe tannins, this wine is spicy and with a perfumed character. It does have a dry core of structure to it along with rich fruits and the smoothing effect of wood aging. This is still developing and likely to be ready to drink from 2017.
Full of blackberry, black currant and oak flavors all wrapped into smooth, firm tannins, this is a pleasant Cab to drink now and for the next few years. It's as complex as any Cabernet you can find at this price in Napa Valley.
Full of both fruit and structure, this richly perfumed and spicy wine is impressive with solid tannins that are coming into balance with the rich black fruits. It still needs aging, so drink from 2018. The property is owned by a dedicated wine family that over the years tended the few remaining Malbec vines that survived phylloxera of late 1800s, were founders of the union to protect Cahors wines in the 1930s and helped revive the Confrérie des vins de Cahors. Alain Gayraud is the family's current owner.
Full of bright acidity, this is a crisp wine, with a taut texture and flavors of red plum and orange. This is a good quaffer with summer food. Screwcap.
Full of bright black-currant fruit, this wine shows its young fruitiness, backed by a dry core of tannins and ample acidity. With its structure and spicy wood flavors, it will develop into a complex, dense wine. Drink from 2019.
Full of bright yellow fruits, this is ripe, rounded and already delicious. Rich mango and peach flavors contribute an exotic edge to the more mineral texture. Drink now.
Full of butter notes, along with toasted oatmeal and Brazil nuts, this rich, oily Chard is all about New World power, yet allied to an Old World sense of balance. Honey and tropical-fruit flavors play out on the palate; toast and tangerines extend through the finish.
Full of buttery, tropical flavors, it also has a barrel-infused taste of petroleum and char.
Full of candied flavors of cherry pie and brown-sugar-baked yam, this is tasty, even if it's not particularly complex. With a firm jacket of tannins, it's made in a country style. Drink now.
Full of cherry and banana freshness, this is a simple wine that shows attractive fruit and acidity. It is good to go now, light, fragrant and bright.
Full of cherry, cola and plum flavors, this medium-bodied wine has an intense fruitiness shaded by baking spices from oak, and a nicely tannic texture. Aged for 20 months in French barrels, it's an attractive, well-aged, easy-to-enjoy wine.
Full of crisp fruit, this cru wine is bright with red-berry flavors. It is light and with a cool character that comes from the high altitude of the vineyards. There is an edgy texture that keeps the wine together. Drink now.
Full of dark tannins, this has bold black fruits, with acidity to balance. The wine is impressive with its weight, concentration, dense texture and spicy aftertaste. Drink this wine from 2019.
Full of delicious dark-fruit flavors, this is smooth and deep, comforting but sophisticated. The fruit flavors are ripe and satisfying, the texture is velvety and broad, the body is full but not heavy.
Full of fig and grapefruit flavor, this was never aged in oak. A small addition of Sémillon adds to its richness and long finish.
Full of firm tannins, this Juliénas shows solid structure and ripe red fruits. The fine acidity should help the wine age, and the juicy, fruity character should appear after a year or more.
Full of flavors and aromas of grapefruit and pear, this delightful Chardonnay is super-crisp, with restrained barrel influence. Like a freshly baked pie, it's bright and satisfying.
Full of fresh raspberries, laced with red cherries and given a lift by the acidity and minerality, it is both ripe and full of brightness.
Full of fruit, this also expresses a tight and mineral sense of terroir. Tangy, packed with white fruit and green plums cut with lime juice, this ripe, full-bodied wine is going to be delicious. Drink from 2018.
Full of fruit, this rich wine packs plums and cherries into a style that is sumptuous, with great ripeness. The tannins are soft, sweet and roll well into the rounded structure.
Full of jammy Merlot fruits, this is a smooth ripe wine. Dried fruits and tannins give the wine its varietal character. They are freshened by the acidity and black-currant fruitiness. The aftertaste allows the firm tannins to shine. Drink from 2017.
Full of lavender, lilacs and purple flower aromaics on the nose, this also shows touches of fennel, dill and a complex herbal array. The palate is also consumed by savory herbs and purple-flower flavors, with thyme, dill, graphite and cedar framing the tight elderberry fruit.
Full of mango and starfruit flavors to go with the nuts, spice and ripe texture. The wine, made from organic grapes, has richness as much as sweetness, the acidity an important element. For long-term aging.
Full of melon and pear flavors, with a good burst of acidity, this is a smooth, rounded wine, attractively fruity and ripe. There is some structure here to give the wine extra weight. The finish shows strong wood aging.
Full of new wood and tannic flavors, this is dense, dry, very firm. It does suffer from some licorice overextraction that gives the wine a bitter edge. At the same time, the wine has a full and firm character that promises a softening over the next several years.
Full of raspberry fruits but also with some structure, this is a ready-to-drink apéritif wine. Lively acidity give it a crisp aftertaste.
Full of red-fruit aromas, particularly plum and cherry. Feels raw, with wild berry, ample oak and a lot of acid-based tang to the palate. Lightly toasty, with a mild cherry flavor to the finish.
Full of red berries and acidity, this accessible wine has a layer of tannins that does not detract from the general fruitiness. Drink from 2019.
Full of red fruit, light and bright at first, then denser in flavor with savory notes amidst Zin's cherry-berry deliciousness. Grown on the Talmage Bench east of Hopland in Mendocino County, where a number of great Zins are born.
Full of red fruits and generous tannins, this is an immediately attractive wine. The red-berry fruits are balanced by good acidity and a crisp aftertaste. Drink from 2017 to allow the tannins to soften further.
Full of red fruits as well as spicy wood flavors, this is a rich wine that has a fine concentrated texture. It is firm at the moment, showing layers of toast and wood from a year in oak barrels. Allow the ripe fruit to come through and drink from 2019.
Full of red fruits, it also has a strong structure and firm tannins. For now, the wine is textured and dense. It needs to age and broaden out to give a softer feeling. Drink from 2018.
Full of red fruits, this solid and chunky, but juicy wine is ready to drink. It has a lightly tannic structure with notes of black-currant skin that brings shape to all of its forward fruitiness. Screwcap.
Full of ripe fruit, opulent and concentrated, this is a fabulous and impressive wine. It has a beautiful line of acidity balanced with ripe fruits. The wood aging is subtle, just a hint of smokiness and toast. This is one of those wines, from a great white wine vintage, that will age many years. Drink from 2024.
Full of ripe fruit, this wine is rich while also having a delicately perfumed character. With its spice, generous fruits and sense of poise, it will age well. Drink from 2027.
Full of ripe tropical fruits, this is rich and opulent. Apricot, mango and peach all feature along with spice from wood aging. All this ripe fruit is balanced by fresher acidity. It's a powerful wine touched with pepper, full in the mouth and packed with fruit and toast. Drink from 2015.
Full of ripe, tropical fruit flavor, the wine is already generous. Apricot and mango come through the fresh acidity, giving both richness and a more textured edge. It is ready to drink, but by 2015 will be even better.
Full of spice from wood aging and generous fruit, the wine is balanced and poised. It has a style to it, the Merlot perfumed with a touch of Cabernet Franc and made rich with its structure and density. The wine will age, and will be ready to drink from 2020.
Full of spice, ripe toastiness and rich apple flavors, this structured wine has good potential. Lively acidity brings out the citrus and freshness of the wine. Drink now.
Full of spicy wood flavors, this wine also has black currant fruit flavors and considerable acidity. It's well-balanced, fresh while also ripe and fruity. Drink soon.
Full of strawberry and cherry flavor, this semisweet wine was bottle-fermented. It has a beautiful pink color, tastes extremely fruity, and feels simply fizzy and easy to drink. The sweetness helps all that fruit linger on the finish.
Full of tannins and with the potential of ripe fruit, this wine is young, concentrated and powerful. The alcohol does show as a burn of pepper at the end, spoiling an otherwise well-balanced wine. Produced from a 200-acre vineyard in the Douro Superior, the wine should be ready from 2019.
Full of tannins at this stage, it shows power and density. It's a blend of more than 10 varieties, giving complexity as well as structure. There is acidity as well, bringing together the rich texture and a solid, wood and dark fruit combination. It needs to age a few years, so drink from 2016.
Full of the bright fruit typical of the vintage, this wine is made from 90% Merlot with a touch of Cabernet Franc. It's structured with still-young tannins and is dominated by red berry fruit, needing to age until 2021.
Full of the concentration lacking in so many Soaves, this single-vineyard wine is intense, with ripe toast and nut flavors. The fruit has a touch of honeyed botrytis, balanced with a light layer of acidity.
Full of the fresh acidity of the 2014 vintage, this light, bright wine has refreshing lemon and crisp apple flavors that are given richness by the lively acidity. Bursting with fruit, it is ready to drink now.
Full of the lushness that comes with this brand in all forms, this bottling shows vanilla cake, toasty oak, red fruit, abundant baking spice, molasses and a touch of freshly shaved pork roast. The palate is heavy duty with similar flavors and even some fudge, which albeit delicious, hides much of the grape's varietal beauty.
Full of tropical fruit flavors, this is rounded, ripe and very accessible. At the same time, its structure shows through in the tang of green apple skin, judicious wood aging and taut aftertaste.
Full of tropical fruits, this ripe, textured wine is rich in aromas and depth. Abundant peach and apricot flavors give immediate pleasure and attractiveness. Drink this opulent wine now.
Full of vanilla and nougat aromas, this has a creamy texture, almost-sweet flavors and soft texture. Fermented in stainless steel and only 15% aged in oak, it's practically a pastry in a glass.
Full of very ripe fruit, this is soft and smooth at the beginning, before showing a firmer structure. It has a plum flavor and ripe acidity. With its superrichness and roundness, this is likely to be ready to drink soon.
Full of violet, flowery aromas that descend into oak, blackberry and cigar, this is a muscular Tempranillo with a feminine side, big yet smooth with subtle blueberry sweetness. Grown from the Rolleri Vineyard above Angels Camp and given 18 months of barrel age, this would make a spectacular pairing with wintertime roasts and stews.
Full of warm fruit and light spice, this generous wine is rich with yellow fruits balanced by bright acidity and vanilla. The rounded texture and ripe fruit mean the wine is very ready to drink.
Full of yellow fruits, ripe apples and soft acidity, this is a rich wine with hints of spice and also attractive, perfumed acidity. It has a tangy, zesty character that is attractive and refreshing. Drink from 2017.
Full of yellow fruits, this is a ripe and lightly wood-aged wine. Great acidity and plenty of rich but lively fruitiness play well together, leading into a crisp aftertaste. It needs to age a bit more, so drink from 2018.
Full of young fruit in its 70% Merlot and 30% Cabernet Sauvignon blend, this wine is just starting out. It's bright with black-currant flavors and attractive acidity, with the fruit just supported by tannins. Drink from 2017. A member of Alliance Bourg.
Full on the nose, with heavy black plum and tea aromas that fall off towards herbal. The palate is big, clampy and tannic, with herbal berry and black plum flavors along with a hint of grass. Finishes with size and power. Made with certified organic grapes.
Full roasted-plum aromas outweigh any nuance the nose might hold, while this is medium to full in body, with enough viscosity. Flavors of spicy cherry and plum are barrel-driven, with notes of clove and cinnamon backing the wine's fruit. A finish based on toasty oak serves this well.
Full wine, soft on the palate, its berry fruits ripe and forward. It has some weight although the acidity is as fresh as it can be. The aftertaste  is clean, clear refreshing. Screwcap.
Full with dusty tannins from the intensely rocky Aux Cras vineyard, this wine offers rich and rounded fruits. Red berries come through strongly, offering an initially fruit-driven wine that then opens out into one that is dense, very structured and with aging potential. Drink this terroir-driven wine from 2018.
Full, chunky aromas of banana, vanilla and yeasty lees set up a plump, somewhat flabby palate. Flavors of citrus pith, papaya and melon end pithy and slightly bitter, with modest acidity. Drink immediately.
Full, classy and exciting from the first sniff to the last essence of the finish. Along the way is a largely flawless wine that bobs and weaves; at one moment it seems forward and modern; next, classic. Overall it's a beauty with structure and style. The real deal in newer-style Brunello.
Full, complex bouquet of dark berries, tobacco and smoke, with a cool pine note adding interest. Similar flavors follow on the palate, and the texture is lean and refined, with very good fruit-to-acid balance. The long, supple finish offers sweet black fruit buttressed by toasty oak and supported by brisk tannins. Oaky, in a Bordeaux manner, and very elegant.
Full, creamy and soft, this is a rich Champagne, very much a food wine. It has great ripe swathes of peach and pineapple flavors, rounded by toast. While 2000 is not a vintage for aging, this opulent Champagne may be the exception.
Full, creamy, lightly toasted aromas give way to a mature, mellow palate that's a bit flaccid. Nutty flavors suggest papaya and melon, while the finish is low on acidity and thus more flat than ideal.
Full, dark aromas of varied black fruits set up a rich, chewy palate that's stern but not too hard. Flavors of black fruits and oaky spice are meaty as a whole, while the finish is lush, round and only slightly gripping. This Toro amounts to a great value. Drink through 2020.
Full, dense and minty on the nose, with leather and a controlled sharpness. The palate is round and wide, with mouthfilling flavors of cherry, plum, resiny spice and leather. Finishes grabby and slightly herbal, with plenty of oak and chewable tannins.
Full, fat and fleshy, this wine has some weight, ripe fruit and green plum acidity. There's a light structure of fruit skins, giving a crisp aftertaste. Thirst-quenching acidity to finish.
Full, fat, ripe, perfumed wine that is full of rich red fruits, plums and strawberries. It also has a stylish structured with refined tannins as well as a dense texture. It's a wine for aging over at least 5–7 years.
Full, firm white wine that gives good green fruit and pear flavors, lifted with spice from wood. The wine is round, while still retaining crispness from grassy acidity, and offers a good depth of plum skin structure and flavor.
Full, fleshy and flavorful, this blend of the three estate vineyards offers pretty fruit flavors of strawberry and Bing cherry. It carries a whiff of white pepper, along with luscious, orange-tinged acidity.
Full, forward and loaded with ripe strawberry and cherry flavors, this immediately likeable wine offers plenty of fruit and spice. It's almost chunky it's so big, with a lick of chocolate highlighting the finish.
Full, forward, fleshy nose shows lots of bright, spicy fruit. Unlike a lot of lower cost Zins, this wine has a lot of sweet fruit, and enough body and weight to carry through past the nose into a big, satisfying finish. Nice toast, plenty of acid, a bit hot in the finish.
Full, fragrant and very perfumed, this is a beautiful ripe wine that is already showing signs of maturity. Its fragrant white fruit flavors are touched by minerality and texture. It could still be aged for another 2–3 years. The name recalls the local legend of the dragon who  fought the sun.
Full, fresh and bright Malbec with only the good stuff that has made this variety so popular. The color is lusty, the aromas fruity and clean, and the feel is forward with proper body and acids. Tastes like pure wild raspberry and black cherry, with hints of vanilla and oak. Appealing in every way.
Full, gorgeous and bright, this shows restraint and elegance, with lovely aromas of sweet cherry, blackberry pie, leather, tar and black licorice. In keeping with Valpolicella tradition, there is a touch of sweetness on the palate, but the quality of the fruit is clean and polished. Hold for 10 years or more.
Full, heavy, chunky wine with a powerful bouquet of black fruit and chocolate. The palate is about as full and concentrated as they come, but there's good balance and aging potential along with cassis, blackberry and mild herbal shadings. Savory and strong as it is long on the finish. Drinkable now but better from 2011–2014.
Full, highly perfumed wine, with peanut and tangerine flavors that work well with the fresh acidity and citrus crispness. There is a good structure from the whole berry pressing that gives shape to the wine.
Full, honest aromas of brandied cherry, woodspice and cola are inviting, while the palate is thorough and lively, with good acidity and tannic grip. Flavors of black cherry and cassis are correct and finish with an herbal note and a hint of black olive.
Full, intense blackberry aromas skirt complexity but score points via power and grit. Rubbery tannins and plenty of oak give this weight and strength, while flavors of blackberry, black currant and chocolate are ripe and good. A toasty, oaky finish reveals enough blackberry flavor to make this right.
Full, juicy and ripe, this is rich with black cherry and red plum fruits that are textured with tannins and spice. The wine, while drinkable now, will be much better from late 2016 as it broadens out.
Full, lusty and slightly floral smelling, with notes of leather, crusty berry and hoisin sauce. Feels thick, with body and weight along with flavors of berry, cookie dough and floral hints. Long, meaty and slightly herbal on the finish, with just enough complexity to nudge it ahead. Drink now through 2015.
Full, meaty berry aromas come with a savory character that suggests herbs, tar and rubber. Foxy, funky and herbal on the palate, then minty and slightly green late, this is a ripped, big, gangly wine made by Australians in Argentina.
Full, pushy aromas of stewed plum, tomato, herbs and heavy oak come in front of a high-acid palate with salty flavors of herbal red plum, oregano, basil and tomato. A saline character sits heavily on the wine's chunky finish.
Full, rich and fruity wine, enticingly aromatic, with strawberry fruits and an easy, just tannic edge. The wine is soft, ripe, the fruits finely balanced with acidity.
Full, rich and fruity, this is a ripe wine. It is finely poised between this richness and a more delicate, fruity character, lively and bright. Age for a few months, although you can drink the wine now.
Full, rich and on the dry side, this is loaded with ripe berry flavors, and it has a core of firm tannins and a touch of acidity. It finishes dry.
Full, rich and round, this is packed with ripe yellow-fruit flavors, layered with toast. It bears a spice note, delicious acidity and a concentrated, open finish. Let it age for 2–3 years, but it is also enjoyable now.
Full, rich wine that combines an aromatic herbal element with ripe red fruits. It's the wood aging that knits this dense wine together, adding the spice and the smoothing element. Still young, this wine should be kept and drunk after 2015.
Full, rich wine, both fruity and ripely textured. The wine has weight and concentrated red fruits, with a touch of citrus. Typically dry, its richness makes it seem soft, rounded and for food.
Full, rich wine, with a concentrated structure to go with the pineapple and apple juice flavors. Still young, the wine should age for a year, to fill out the structure and give final richness.
Full, rich, quite heavy in style, this is only just brut, with its crushed strawberry flavor and low acidity. It works, as a fine wine for a red-fruit dessert, the balance remaining right up to the very soft aftertaste.
Full, ripe and creamy, an unctuous Chardonnay from one of the largest private estates in France. The wine features melon, a line of citrus and pure, bright acidity. Screwcap.
Full, ripe and creamy, this rolls mellifluously around the palate. Pear and plum flavors dominate along with the crisp edge of lime. The finish is just as rich and smooth.
Full, ripe and fruity, this is Nouveau upfront. It has a delicious juicy character thats sustained with some tannins. It has a bright, crisp finish that's flooded with a cherry flavor.
Full, ripe and juicy, this has a flavor of fresh black-currant juice, which is balanced by the dry, firm tannins that promise aging.
Full, ripe and lusty, this has notes of licorice and grit on the bouquet. It feels fresh and lively, with enough richness and weight for balance. It tastes of balsamic-infused berry and spice, with an integrated herb note peeking through.
Full, ripe and roundly fruity, this is a good example of the natural opulence of 2009. It has rich black fruits, soft tannins, a dark hint of wood and generous richness. Powered by both its acidity and its structure, it is developing well. Drink from 2014.
Full, ripe and smoky, this well-balanced wine has a dense texture to offset the bright red fruits and acidity. Spice, smoky flavors and a fresh red fruit aftertaste give a ready-to-drink feel.
Full, ripe and so tannic in its present form that it's scratchy and hard on the mouth. Aromas of ripe berry and syrup hint at its core power, while flavors of blackberry, fresh raisin and chocolate are true and good. A powerpacked wine with a fierce mouthfeel; only time can bring it around. Hold until 2011.
Full, ripe and spicy, this has flavors of meat and wild strawberry. It is dense, with bright acidity and enough tannin for structure.
Full, ripe black-fruit aromas open this fine Casablanca Syrah. In the mouth, this is juicy and fresh, with good body weight. Black plum, blackberry, barrel spice and herbal flavors finish long, subtle and lightly herbal. Drink through 2019.
Full, ripe black berry fruited wine. Although young, it already has a soft and smooth texture bringing out richness as well as fruitiness. Spice and pepper add complexity. Not for long aging, this is ready to drink now. Screwcap.
Full, ripe wine, layered with fruits and a dry, more mineral core. The wine has good depth of flavor, strawberries, red currants and a citrus cut that keeps the wine fresh at the end.
Full, ripe wine, with flavors of peach, melon and with an intriguing nutty edge. Its texture is oily, with spice. There is a fresh, green aftertaste. Screwcap.
Full, roasted and earthy on the nose, with only some coconut and berry aromas to sweeten things up. Tight, level and structured in the mouth, with roasted raspberry and plum along with oaky, buttery, smoky accents that confirm the wine's “roble” designation. Good but with some excess oak to process.
Full, robust layers of black cherry and peppery tannins figure prominently on the palate of this fruit-forward wine that also manages to be lively in acidity. Spicy clove, black pepper and toasted oak add complexity and depth.
Full, round and soft, this is an immediately approachable and likeable Shiraz, with clean, slightly jammy blackberry fruit and hints of chocolate and mint. The combination of bold flavors and early accessibility should make this a steakhouse staple.
Full, round aromas of berry fruits are oaky and appealing. In the mouth, this wine is ultradry, tannic and raw. Flavors of blackberry, plum and coffee finish hard and abrasive due to scraping tannins.
Full, rounded and creamy, this is a fine, green plum- and white berry-flavored wine that has some good depth as well as fine floral aromas. It is lively and fresh, but with some richness.
Full, rounded and rich, this wine shows some wood flavors as well as complex tannins and acidity. There's a funky edge to it that suggests a rustic character. At the end, though, the acidity of the vintage dominates.
Full, rounded, attractively fruity, this wine is light in texture. It is juicy and without great complexity, but with a generous, ripe feel. Screwcap.
Full, rubbery and robust on the nose, with earthy berry aromas. The palate shows cassis, cherry and raspberry along with spiky, zesty acidity. Herbal, savory notes accent the finish, and overall this is a medium bodied Cab with lively fruit and freshness.
Full, soft and rich, this has flavors of ripe yellow fruit and red apple, with a textured edge. The wine is round and layered with delicious acidity. While its already to drink now, it will age for 3–4 years.
Full, soft and round—and reaonably priced—this Shiraz should be a steakhouse staple. It offers dark flavors of plum and earth, dressed by hints of vanilla, coffee and dark chocolate.
Full, soft and rounded, this shows flavors of ripe strawberry and red plum. The texture is smooth, with just a tang of minerality. Nutmeg and pepper complement the acidity on the finish.
Full, soft wine, mouth-filling with its ripe quince, pear and white currant flavors. It shows some young structure, suggesting ageworthiness, while at the same time giving a delicious aperitif style of lifted freshness. Screwcap.
Full, solid and dishing pretty aromas of blackberry, dark plum and mild spice. Sturdy in the mouth, with nice balance and above-average mouthfeel. Tastes ripe, lightly toasted and it finishes smooth if a bit short. Textbook value Malbec; easy to like.
Full, textured nose mixes cherries and herbs, very clean and complex. The vines are almost 80 years old, and yield a briary, wild berry quality to the fruit. Balanced and complex wine, which unfolds in lingering layers through a long, satisfying finish.
Full, while still crisp, this strawberry and orange flavored rosé is ripe, dry with a touch of pepper and a rounded, smooth character. Screwcap.
Full, with lots of structure, this offers concentrated grape and blackberry aromas that open to black-currant and cedar-spice flavors. A fine fruit-acid balance on the full, even palate keeps it lively, even in its fairly youthful and closed state. Dusty tannins and sweet-and-sour black fruits on the long but tight finish close this appealing package.
Full, with mushrooms, toast and an earthy element on the nose, this example opens to a palate of toast, apple and baked-pear flavors. Displays a fairly rich mouthfeel, with an appealing texture and bead. Finishes long, dry and classy, with tart plum notes and a mineral complement.
Fuller bodied than the other Kumeu River 2010s, the Coddington Chardonnay displays subtle oak shadings on the nose, then explodes into an array of ripe mango and peach on the palate, underscored by just enough citrus to keep things fresh on the long finish. Drink now–2016.
Fuller in style, it boasts layers of coconut cream pie, fig and honey, with a swirl of vanilla lurking in there too. Mineral-rich, the finish revisits the creamy, baked fruit theme, lush and generous.
Fullish and broad in the mouth without going overboard, this is textbook Chardonnay with mass appeal. Peach and vanilla flavors persist nicely on the finish, pointed up with finely judged acids. Drink now.
Fully-botrytized grapes were harvested in December for this liquorous, smooth wine. Aromas of orange peel and wild-flower honey come together with the intense acidity. This opulent wine should age for many years. Screwcap.
Fully 25% of the wine is Syrah, which adds color and helps to bolster the fruit. Red berries provide a light base for a wine with plenty of barrel flavors of toast and coffee grounds.
Fully caramelized in oak, this wine shows flavors of ripe baked apple and pear within a full-bodied, concentrated style that's completely satisfying. Well made and tasty, it finishes in a swirl of Tahitian vanilla and crème brûlée.
Fully creamy and generous in crème brûlée and lemon curd, this dances in acidity and is balanced, the texture silky smooth. Highlights center on fresh-cut Anjou pear, a slice of which would go well with the wine, accompanied by Stilton.
Fully fruity right up front, this rounded wine has a crisp element that cuts through the richness. Peach and pear flavors contrast with orange zest and lively final acidity.
Fully integrated in oak and fruit, this medium-bodied vineyard-designate is fleshy in fig, anise and vanilla. Textured and dense, it expands on the palate to show a great generosity of expression and personality.
Fully mature, Jacob's Creek 2005 Shiraz-Cabernet features savory overtones to its sour plum and coffee bean flavors. It's medium-bodied and pleasantly round in the mouth, with balanced fruit, acid and alcohol levels and decent length on the finish.
Fully mature, oxidized aromas include a heavy note of popcorn and oak along with aged pear and apple. This wine is ripping with acidity, while flavors lean towards salty, lightly baked apple. A finish based mostly on acid means this should stay vital for years to come.
Fully mature, this calls to mind an inexpensive village Burgundy: one that is just a touch past its prime. Delicate secondary fruit flavors and firm acidity are in place, with residual hints of tomato leaf and flesh.
Fully mature, this flavorful, authentic-tasting Shiraz features scents of toast, molasses and vanilla, followed up by flavors of tobacco and cassis on the palate. It's a bit coarsely textured, but assertive and would pair well with roast beef or lamb.
Fully mature, this is a medium-bodied, creamy-textured sparkling wine that could handle main-course duties. Notes of brioche dominate, filled out by hints of pineapple and citrus, followed by a lingering finish.
Fully mature, this light- to medium-bodied wine shows an evolved color, modest cherry fruit and prominent notes of rusty iron and dusty earth. Drink now.
Fully mature, this light-bodied Pinot should be consumed before the end of 2017. Scents of cola and earth add interest to cherry fruit, ending with lingering acids.
Fully mature, this mouthfilling, supple Shiraz shows off Clare's savory side, beginning with beefy notes of bouillon and soy, then adding leather coffee and black olive to the mix. The long finish gracefully blends sweet and savory, then adds a dusting of fine tannins to keep everything in place. Drink now–2015.
Fully oaked plum and berry aromas are dense and inviting. This feels flush and full, with scratchy tannins. The flavor profile offers plenty of oak and related chocolate to go with blackberry and plum notes. Oak remains in the lead on the finish, which is stacked with blackberry, dark plum and wild-berry flavors. Drink through 2025.
Fully oaked, and you can tell via the aromas of coconut, resin, vanilla and latex that sit on top of tobacco and floral berry scents. Feels tight and high in acid, with herbal-leaning red berry flavors. Fresh and basic on the finish, with lasting acidity.
Fully oaked, candied aromas of maple, vanilla, wood grain and black fruits dominate the nose. The mouthfeel is ruled by sharp acidity and firm tannins, while flavors of chocolaty oak, herbal red fruits and spice exhibit sour tendencies. A layered but tannic finish suggests campfire. Overall, this is muscled up but low on elegance.
Fully ready to drink now, this dry brut shows the classy elegance of a fine Champagne. The Chardonnay contributes white peaches and apples, while Pinot adds a subtle note of cherries with spicy, yeasty nuances. At 80,000 cases, it's a notable achievement.
Fully revealing in brioche and preserved lemon, this wine shows a boldness of oak and body alongside an exuberance of ripe, tropical fruit that's lengthy and complex. This is classically Napa Valley in its luxuriousness and velvety texture.
Fully ripe and very aromatic yellow plum notes make for a welcoming nose. The ripeness intensifies on the palate where it is joined by fresh, pervasive lemon acidity. This is rounded and fresh at the same time and has the mileage to develop. The slightly phenolic hit lends more structure to the aftertaste. Drink 2015–2018.
Fully ripe aromas and flavors like prunes and raisins and a soft, lightly tannic texture make this a bold but not harsh wine. A touch of spicy oak adds complexity and full body helps the flavors linger.
Fully ripe aromas of blackberry, raisin, vanilla and wood grain set up a fleshy, bold palate that's tannic, but not tough or impermeable. Savory oak and ripe berry fruit flavors finish chewy and dense, with moderate complexity. Drink through 2025.
Fully ripe black-fruit aromas are rubbery and edgy. This feels jammy, heavy and simple. Flavors of syrupy blackberry and crème de cassis finish sweet and grapy with a sense of syrupy weight.
Fully ripe fruit flavors are accented by light toast and spice notes in this full-bodied and extremely smooth-textured wine. Dense ripe blackberry and dark chocolate flavors seem to coat the palate, and moderate tannins provide good grip.
Fully ripe, almost stewy aromas of raisin, prune and blackberry are soft and friendly. That's more or less the theme with this wine; the palate is cushioned and dense, while a loamy set of jammy berry and chocolate flavors finish with raisiny sweetness and a licorice note.
Fully ripe, estate-grown fruit, 100% varietal, starts it on solid ground. It's soft and plummy, with purple fruits in abundance, and brings flavors of light chocolate threaded through smooth tannins. Just a little more acidity would elevate it further. Drink soon and enjoy.
Fully ripe, extracted fruit dominates in this robust, heady wine, a mixture of red berry jam and vanilla that takes on a perceptible sweetness on the palate. From the mighty mountain vineyard, it also shows dustings of dried herb and brush, an herbal undertone that balances its overall intensity.
Fully ripe, juicy pears glow from the core of this balanced, rounded wine, with an edge of marzipan, bitter almond and a wonderfully textured center. The palate is rich but dry and stays on the side of restraint, despite the fullness.
Fully ripe, saturated fruit aromas lead to deep, lush flavors and a smooth, moderately tannic texture. The wine lets dried plum flavors shine through without a lot of oak tones, so it tastes focused and pure. It keeps improving with each sip. Best now through 2019.
Fully ripe, this opens with scents of hibiscus tea, mixed berry, plum and black cherry. The fruit flavors are bold and intense, right on the border of showing some prune character. Streaks of balsamic, tobacco and black olive make it a real potpourri. Drink up now through 2018.
Fully ripened in this exemplary vintage, this boasts fleshy cherry and plum fruit, with tasty confectionary highlights. Ten months aging in 25% new French oak contributes to those sweet notes, and a touch of sassafras and cola streaks across the finish.
Fully ripened, this shows spicy highlights of cinnamon and hot red pepper candy. Plums and cherries are also here in abundance, and the wine sails into a smooth, satisfying café crême finish.
Fully roasted, leathery and meaty on the nose, but there's also coffee, mocha and late-coming berry fruit. The palate is saturated, oily and pure, with a good mouthfeel and flavors of dark berry fruit and chocolate. Toasty and lightly burnt on the finish.
Fully rounded, and crisply dry, this has a great foamy, creamy texture, filled out with red apple skins, pink grapefruit and an open aftertaste. Is the aftertaste just a touch sweet? Perhaps, but that seems to be part of the balance, and not out of place.
Fulsome and voluptuous in red and dark cherry, No. 7 is meant to be “debonair, charismatic and seductive.” It is all those things, and stays well balanced between fruit, spice and oak, the weight and texture indeed silky and seductive.
Fulsome notes of ripe, juicy pear lead straight to a fluid, concentrated palate that holds a whole world of ripe pear flavors. This is still deep in its shell, ringing with primary fruit but burying many layers of spiced joy: think marzipan and gingerbread. This is one for laying down that will reward patient drinkers. The deep core of fruit, the concentration on the midpalate and the ultraclean finish all suggest a great future. Drink 2018–2028.
Fumé Blanc is just another name for Sauvignon Blanc, and this is a delicious one. Dry and racy in acidity, it has deep citrus, tropical fruit and gooseberry flavors. At this price, it's one of the best Sauvignon Blancs on the market. Relatively easy to find, with more than 30,000 cases produced.
Fun and cheerful, this bright and easygoing Chardonnay from Sicily opens with aromas of peach, vanilla cream and banana. The wine is both smooth and crisp on the close.
Fun and fresh, this informal white offers whiffs of white flower and pear. The straightforward palate presents notes of apple and peach alongside lively acidity. It's not complex, but it is well made.
Fun and informal, this extremely simple sparkler offers flavors of white peach, citrus and confectionery note. It's bright and foamy, with fresh acidity.
Fun and informal, this simple, lightly scented sparker has subtle aromas of apple that carry over to the racy palate along with a citrusy note. Brisk acidity gives it a crisp finish.
Fun and quenching, this crisp, informal sparkler delivers ripe green apple and pear flavors. Vibrant acidity gives it a clean finish.
Fun and refreshing, this über-simple sparkler offers green apple and grapefruit sensations. Racy acidity and vivacious bubbles keep it crisp and informal.
Fun and refreshing, this bright dessert wine has aromas of white spring flower and tropical fruit. The lightly foaming palate presents ripe apricot, peach and a hint of aromatic herb while a note of candied lemon drop closes the soft finish.
Fun and refreshing, this deep-hued, informal wine has ripe red grape and raisin hints. The aromas follow through to the zesty, frothy palate, along with dried cherry and blackberry notes. It's easy-drinking and enjoyable, with a dry, tangy finish.
Fun and refreshing, this frothy sparkler opens with scents of spring flower and white stone fruit. The lively palate doles out creamy white peach and green apple alongside fresh acidity.
Fun and refreshing, this lightly sparkling dessert wine offers aromas and flavors of ripe yellow peach, candied tangerine zest and a hint of aromatic herb. Modest acidity stops it from being cloying.
Fun and refreshing, this opens with aromas of spring wild flower, white stone fruit and a hint of citrus. The vibrant palate doles out white peach, green apple and lemon zest alongside bright acidity and persistent bubbles. It closes crisp and clean.
Fun and refreshing, this opens with aromas of tropical fruit and a hint of almond while the bright, fruity palate offers green apple and peach. It's simple but well made.
Fun and refreshing, this opens with subtle aromas of yellow apple, citrus, lemon pastry and hazelnut that follow through to the palate. It's fresh, with bright acidity and a persistent, frothy perlage.
Fun and refreshing, this vivacious sparkler boasts white peach, banana and pineapple flavors alongside invigorating bubbles. Vibrant acidity gives it a crisp finish.
Fun packaging and a simple, but pristine aromatic profile make this Prosecco a good choice for informal drinking opportunities. Dried grass, hay, citrus and white flower are subtle elements of the bouquet.
Fun, fruity and fresh—this stainless-steel Chard carries green apple and tart pineapple, centered around a lemon core. The acids are bright, almost sharp, but mellow on the finish.
Funk Estate (60%) and Watermill vineyards—both in The Rocks District—make up this wine. It's initially aromatically brooding with high-toned notes of stems, green herbs, coffee, funk and mineral, with generous floral notes providing accents. The palate is rounded and full, with fruit and savory flavors intertwining, showing a very pretty precision. The finish is lengthy.
Funky and feral, this is a dark, bacon-y Pinot that's alive on the palate, swarmed by silky tannins, the tension between oak and fruit resolved.
Funky and intriguing on the nose, this proffers scents of narcissus and farmyard, with touches of char and dark fruit. Medium bodied, this has an open texture, with integrated acids and malleable tannins. Flavors of tart blackberry candy, leather and Dr. Pepper surface on the palate.
Funky and odd smelling, with exotic aromas that are unfamiliar and not that inviting. Feels thick and soupy, with black fruit flavors, cumin, candy and some bitterness on the finish.
Funky and slightly sweet, this wine is somewhat flat on the palate, between soft and spicy layers of classic Russian River Valley cola-cherry and black tea. It finishes on the same theme, without much in the way of acidity.
Funky and smelling of pine and tarragon. That aromatic sharpness carries straight to the palate, where the feel is narrow and the flavors are short and tangy, with little to no big-time berry fruit. Simply an acceptable underperformer that's tough and sharp.
Funky and sweet smelling, with odd fruit aromas and unfamiliar spice notes. The palate has a snappy, clacky feel and flavors of red fruits, citrus, herbs, tomato and oregano. Sharp on the finish, and overall it tastes like pizza.
Funky aromas are sweaty, foxy and feline in nature. This doesn't have a lot of feel or texture, while the flavors on this brut nature are a bit weedy and grassy. The fruit character is quite short on the finish.
Funky aromas bring to mind wet fur, damp earth and a hint of barnyard. The palate offers sour cherry accented with notes of coffee bean and espresso. The fruit is dry and fading, leaving astringent tannins to dominate the palate.
Funky aromas including game, scorched earth, a whiff of barnyard and a note of pressed violet take shape in the glass. The aromas carry over to the palate, alongside a rustic, overripe quality. It closes on a bitter note.
Funky aromas of animal fur and lively berry are not that inviting. In the mouth, this has a narrow feel and high acidity. Herbal, tart flavors of plum and red currant are almost sour, while the finish is on the green and herbal side.
Funky aromas of barnyard eventually burn off to reveal game, animal, rubber, earth and leather. The palate displays porcini mushroom with raw cherry, prune, nutmeg and dried sage. There's not much complexity and it's not an ager so enjoy over the next few years.
Funky aromas of barnyard, burnt tire rubber and game lead the nose and follow through to the bitter palate along with overripe plums and a note of almond skin. Dusty, almost gritty tannins give it an abrasive but fleeting close.
Funky aromas of farmyard, overripe berries and plums, vanilla and oak all carry over to the palate along with wild cherry and cinnamon notes. It's shy on fresh acidity, while astringent tannins lead to a drying close.
Funky aromas of farmyard, tire rubber and fetid flowers waft from the glass of this Nero d'Avola. The muddled palate offers stewed prune, overripe black plum and oaky vanilla alongside bitter, green sensations of old sage. Panebianco, Vinity.
Funky aromas of game, leather, mature black fruit and a whiff of barnyard carry over to the rustic palate. Raspy, astringent tannins and prune sensations give it a bitter, mouth-puckering finish. Tried twice with consistent results.
Funky aromas of game, powdered herb and scorched soil lead the nose. The tightly wound palate isn't very expressive, but eventually shows raw cherry, thyme and a hint of star anise while astringent tannins leave a rough, mouth drying finish.
Funky aromas of game, truffle and a faint whiff of barnyard carry over to the medium-bodied palate along with black cherry jam, cinnamon and a hint of vanilla. A salty note closes the finish. It's surprisingly ripe for the vintage, with chewy tannins and an immediate if somewhat rustic charm.
Funky aromas of gumdrop and stale fruit are none too appealing. This lacks definition on the palate, while flavors of melon, candied berry and cotton candy are muddled. The finish lacks crispness.
Funky aromas of nutty, briny citrus fruits and apple come with a whiff of skunk. This is flat in feel, with sugary, creamy flavors of green melon. A foamy, flowery finish tastes candied and feels borderline cloying.
Funky aromas of red plum are leafy and come with an odd scent of clove. This feels grabby, while salty flavors of clove and dried-out red fruits finish mildly woody.
Funky aromas of scorched earth, game, cured meat, and a whiff of barnyard carry over to the palate along with overripe plum and a distinctly bitter note. Grainy, fleeting tannins leave an astringent finish.
Funky aromas of scorched earth, overripe plum, game and a whiff of barnyard lead the nose. The palate has a raw quality, showing unripe red berry, leather, cured meat and a hint of chewing tobacco. Overall, this is rustic and lacks fruit richness.
Funky aromas of underbrush, game and a hint of barnyard follow over to the tannic palate. It lacks fruit richness and has an astringent finish.
Funky aromas of wet dog, grapy berry fruits and hickory are sketchy. This feels more baked and flat than lively, while flavors of oaky, creamy berry fruits are mildly green. A thick, oaky finish is more gummy than fresh.
Funky aromas recall barnyard, wet earth and overripe black fruit. The rustic palate offers mature blackberry and gamy notes alongside fleeting tannins.
Funky aromas that recall game and farmyard carry over to the palate along with sweet vanilla and toast. Warm and forward, it ends on an overripe, overly sweet note.
Funky at first and simply not as smooth, pure and clean as Catena's Nicasia and Adrianna Malbecs, which are the components of this wine. Argentino in 2007 is deep and dark like always, with coconut and cassis aromas preceding a sweet, ultrarich palate that's teetering on candied. Quite oaky and chocolaty as well, with brown sugar and depth to the finish. Drink now through 2014.
Funky at first, with barnyard aromas giving way to roasted fruit, olive and rubber aromas. Chunky in the mouth, with leafy, roasted flavors that follow the nose. Finishes herbal, toasted and spiced, with adequate freshness.
Funky earth and a diluted body make for a generic experience with this wine, which simultaneously offers a large tannin profile plus a weedy, dried herb component.
Funky earth tones of forest floor, brown button mushrooms and aged beef rise as leading scents in this Rhône-style blend. The nicely rounded, velvety palate, which emerges steadily over the course of a sip, offers plum flavors and soft but present tannins, representing a wine that could last a few more years.
Funky flowers and dandelion fringe the citrus core of this rounded but precise Riesling. They hint at a ripe core of stone fruit that vies for attention with zesty acidity.
Funky green aromas ride high atop stewed plum, cardamom and coffee grounds. This wine feels saturated and jammy, as if it were spreadable. Herbal berry and juniper flavors are borderline weedy, and it tastes green on the finish.
Funky horsey murky aromas suggest compost and sweaty animal. A blocky grabby palate and disjointed woody and weedy flavors finish with foxy notes. Nothing about this organic wine impresses.
Funky in spearmint and a carbonic notion of freshness, this wine offers cranberry and barely ripe strawberry, adding to its sense of delicacy. Mild shakes of white pepper play on the palate, as the finish finds a bolder weight of tannin.
Funky notes of earth and wet hay join apple and grapefruit on the nose. They come together on a zesty palate that focuses on lemon and grapefruit peel, surrounded by rounder, richer elements of ripe stone fruit, hay and honey. Lovely and very individual, this wine simply grows on you.
Funky notes of yeast still dominate the nose, but there is an abundance of yellow, juicy pear and Russet apple once they blow off, framed by citrus freshness and underlined with a yeasty savoriness that recalls slightly pungent herbs like watercress and arugula. The finish is ultraclean.
Funky notions of yeast still cloud the nose. The palate gives us tense, concentrated lemon and tangerine zest at first but you feel that there is more strength, almost raw force, at the core of this that still needs to develop and work out its balance. This is a big wine, energetic and dry, intense and generous but not yet fully fledged. Drinking it now would rob it of its as of yet untapped essence. For now it is lemon purity that holds sway but there will be so much more. Cellar from 2022–2035, at least.
Funky on the nose in a good way, this wine is aided by 6% Viognier and 1% Roussanne. It shows roasted fennel, elderberry, grilled lamb, pencil lead and savory black pepper on the nose. The palate starts ripe with blackberries and blueberries, then evolves into thyme, oregano and marjoram, with roasted beef on the edges.
Funky on the nose, then tangy and briny in the mouth, with lemon, green notes and pickled flavors that lose clarity and fruit content with airing. This tastes green, ashy and stretched on the finish. Not a good value at $45.
Funky rubbery aromas include a note of compost. This feels grabby, with citric acidity. Briny salty slightly vegetal flavors leave you asking, “Where's the fruit?”
Funky smelling and unfamiliar, with sweet, candied spice notes and strange candied cherry aromas. Vibrant and bouncy in terms of feel, but follows the nose by tasting sweet and weird. Weak on the finish as well.
Funky smelling, with a mix of sweat, hot summer field and leather. It's more fresh in the mouth, with adequate acidity and stalky, slightly minty flavors mixed with mild berry notes.
Funky with prune and tobacco overwhelming any fresher fruit, this Livermore Zin is high in alcohol (15.8%), which coats the tongue for a long time after the wine goes down.
Funky yeast still holds sway on the nose. Underneath that are notions of ripe juicy pear and a soft hint of vanilla. The palate strikes a sonorous balance between smoky vanilla and gently peppered pears. There is concentration and promise. The finish is nutty and very long. This is still tightly closed and needs to unfurl, but will become a great gastronomic wine. Drink 2019–2025.
Funky, big and buttery, with an oily texture. This has some traditional Viognier qualities such as gardenias and stewed peaches, but it's also lacking that exotic edge. All totaled it's heavy and bawdy, but there's enough edge to make it worth a go. Imported by Baystate Wine Co.
Funky, earthy aromas dissipate in the glass to reveal mature black plum, espresso and vanilla. The forward, warm palate offers ripe—almost overripe—black cherry, layered with fleshy raspberry, coffee, and bitter chocolate sensations. It closes on a sweet, almost sugary note.
Funky, fishy and metallic smelling, this is tannic as nails. Herbal berry and buttery oak flavors finish green and hard.
Funky, heavily pickled aromas lack clarity, charm and cleanliness. This feels flat as a board, with bitter sour nutty flavors of spoiled citrus fruits. A sour, murky finish fails to help it along.
Funky, leathery and briny, the offers no clear fruit expression. The palate is heavy, hard and lacks finesse. Flavors of red fruits and citrus are tart and generic, while the finish is bitter and salty.
Funky, oaky aromas are low on fruit and fail to strike the high notes. Racy but heavy on the palate, this tastes oaky, earthy and lightly fruity.
Funky, off-base floral aromas and a sweet, cotton candy flavor profile. Feels flat and sugary to the end, with a nip of bitter almond.
Funky, unfresh aromas suggest clove and compost. A flat, wide palate is low on definition, while pithy citrus and apricot flavors finish bitter and bland, with a shot of acidity.
Funky, with mushroom and sweaty leather aromas that can best be described as Burgundian. But it's richly sweet in raspberries and cherries, and the smoky oak is nicely integrated with the fruit. A pleasant Pinot Noir to drink now.
Funky, yeasty aromas of cinnamon, spent lees and bread yeast dominate the nose. This feels foamy, with lightly vegetal flavors of apple that finish briny.
Funky, yeasty aromas seem forced and unnatural. This has a sketchy build and a flabby mouthfeel, while dry, melony flavors turn mildly bitter on the finish.
Furry berry and minty oak aromas are forced. This Cabernet-Malbec blend is saturated and intense to the point of being hard. Medicinal plum and berry flavors are basic, while a peppery shot of oaky mint returns on the finish.
Fuse's Cabernet has been better in the past, when the vintages were warmer. This '11, from the coldest vintage in years, is a hard wine to embrace. It's very dry and somewhat sharp, with bell pepper-infused blackberry and olive flavors. Drink now.
Fusion blends 79% Syrah, 15% Petite Sirah, 5% Zinfandel and 1% Alicante Bouschet a delicious case in point. Gamy, with flavors of dark earth, thick blackberry jam and dark plum, it's the tobacco kicker on the finish that'll bring you back.
Fuzzy apricot skin and peach form the backbone of this white that's stainless-steel and neutral-oak fermented, giving just a suggestion of barrel age. Tingly in acidity it's a balanced wine with oomph.
Fuzzy peach with a companionable co-host of Meyer lemon star in this medium-bodied, voluptuously appealing wine. It's balanced and easy to enjoy, its finish taking on added volume and likability.
Fuzzy stone fruit from apricot to peach dominate on the nose and palate in this straightforward, creamy and richer-styled wine. Batches of apple and lemon give it a crisp edge toward the middle before denser crème brûlée and vanilla take over on the finish.
Fynbos and lime leaf aromas are front and center on the nose of this wine, but are grounded by fruity tones of tart gooseberry and plum. The nervy palate boasts a soft astringency in lime rind and fresh herb flavors, framed by bright acidity and just enough fruit flavor to give subtle weight to the mouthfeel. Drink now.
Gérard Charvet took over Rosiers from his father in 1983 and remains focused on the art of vinification. A percentage (30%) of wood aging has give this ripe wine its dense texture. That contrasts with the generous black fruits that are still developing. This is a serious, dense wine that will age. Drink from 2018.
Gê is one of Chile's perennial best blends. It mixes Syrah, Carmenère and Cabernet Sauvignon into a lovable, complex whole. The nose is spicy yet suave, with cool berry, herb and olive aromas. It feels fresh, full and clean, with olive, pepper, cherry, cassis, coffee and chocolate flavors on the palate and finish. Only 452 cases made; drink now–2017.
Gaïa is this small domaine's luxury cuvée of 80% Grenache and 20% Syrah, matured in a combination of tank and wood. It's a creamy-textured, medium-bodied wine that remains slightly tannic without being hard while featuring notes of dried cherries and blueberries. Drink now–2015.
Gaglioppo is naturally light and lean in color and can be consumed a few degrees cooler than your standard red wine. This wine is an excellent example of the variety with clean notes of forest berry and cola. The wine is lean but determined and refreshing.
Gainey's basic Pinot is dry, dark in color and a little heavy. It has cherry, cola, licorice, white pepper and smoky oak flavors, and the tannins are thick. Lacks the vibrancy normally associated with this winery.
Gaja's classic Barbaresco is gorgeous in 2010, showing an intense perfume of violet, earth and ripe red fruits punctuated by balsamic notes. The palate delivers rich wild cherry notes layered with mint, cinnamon and eucalyptus. This is structured and elegant and will develop more complexity over time. Drink this after 2018.
Gaja's latest Barbaresco shows deep aromatic layers of ripe fruit, leather, black licorice, dried herb and savory tobacco. It is extremely velvety and smooth, with firm tannins and a richly extracted fruit finish.
Galatrona is one of Italy's top Merlots and 2004 is its best vintage yet. The mouthfeel is extraordinary, distinguished by spectacular smoothness and elegance: The wine drinks like a chiaroscuro painting where all elements are harmonious by design. And there's excellent dimension with vibrant tones of red fruit and sweet spice woven within its fruity fabric.
Gallo did a great job with this wine, producing 31,000 cases and yet making the wine smooth, balanced and delicious. It's quintessential Sonoma Zin, with briary flavors of wild cherries and raspberries, and coatings of chocolate, anisette, bacon and spices.
Gallo has held this Chard more than 4 years before release; the reason may be an acidic tightness that still dominates the wine. It's deep in mineral-infused apricot and quince fruit. The barrel regimen consisted of 100% new oak. It's a big, absolutely dry, almost rasping wine, and may be one of those rare California Chards capable of aging. See what it does after 2008.
Galoupet's vineyards are close to the sea, giving the wine a delicious freshness. It is crisp with layers of fruits and acidity. Full in the mouth, this is a wine with a great place at the table.
Gamay from the Beaujolais region is blended with 10% Pinot Noir in this light and fruity wine. It has gentle tannins and forward red-cherry fruits. The wine is soft and ready to drink.
Gamay is still fairly rare in Oregon but ripens well into a style more reminiscent of Zinfandel or Grenache than of Beaujolais. Robust and fruity, this has tart and spicy cranberry and cherry notes, with a nice acid/tannin balance that keeps the flavors moving along nicely through the finish.
Gamay often becomes more like Pinot Noir as it ages. That's true of this wine, which displays strawberry and spice flavors, as well as an element of minerality. The aftertaste has ripe blackberry jelly.
Gamay produces an attractive perfumed style of rosé, as with this wine. It has plenty of acidity balanced with raspberry fruit and a squeeze of lemon. It's ready to drink now.
Game, wood spice and smoke aromas lead to grainy dried-cherry flavors. It seems advanced for its age.
Gamey notes with red berry aromas set up a big, burly, tannic palate. This Monastrell-Syrah blend deals medicinal plum and berry flavors that come with a mildly salty aftertaste. This is drying and lightly herbal on the finish.
Gamy and mildly concentrated, this Tempranillo from the Hill Country brings to mind pork fat and peppercorns on the nose. The soft palate brings more fruit, with juicy red berries giving lift to additional notes of game and spice.
Gamy and somewhat sanguine, this fleshy, soft and evolving Zinfandel from a Napa Cab producer shows off Napa's worthiness as a place for Zin, both in terms of grape growing and winemaking. Plum jam and cinnamon play off one another with ease, combining in full force on the finish.
Gamy aromas give this wine a rustic character. The wine has a fruity style that is open and relatively light.
Gamy aromas lead to a sinewy, lean palate. This funky Cabernet tastes of creamy oak, plum and green herbs. It finishes a bit weedy, with savory offsets.
Gamy aromas of rare beef and raw lamb show on the nose of this bottling, with black peppercorn, teriyaki and a touch of caramel. The flavors are a bit primary, with Concord grape jelly, blueberry jam and candied lilac, as well as a vanilla-bean oakiness.
Gamy aromas of raw lamb, leather and beef jerky meet with sweet thyme, rose, vanilla and lilac. The palate of this obscure grape shows lots of iron and raw beef notes, with tangy red cherry, red plum and strong acidity.
Gamy aromas of wild berry fruits lead to a solid direct palate with good balance, cushion and acidity. Ripe flavors of black cherry and black plum finish firm, healthy and spicy, with touches of chocolate and toasty oak. This is 70% Monastrell and 30% Cabernet Sauvignon.
Gamy flavors distinguish this wine, giving it a Rhônish flair. There's a good, meaty mouthfeel, red berries and cherries, with lots of tang. The finish falls off quickly though, making for a fairly light impression overall.
Gamy roast lamb aromas meet blueberry and crushed bay leaf on the nose of this bottling—a shining example of Syrah from southern Santa Clara County. White pepper, thyme and graphite notes show on the palate, where a core of elderberry fruit core is enhanced by that feral, gamy quality.
Gamy, fascinating aromas of bloody beef, charred lamb chops and dank mushrooms meet with cracked black pepper and asphalt on the nose of this wine from a coastal vineyard near Cambria. Similar sensations show on the palate, including underripe boysenberry, dried lilac, lavender, black pepper, pencil lead and dry-aged meat.
Gamy, roasted berry and plum aromas are a bit leathery. This is full in body, with bracing tomato-like acidity. Saucy flavors of bacon and baked fruits finish a touch sticky.
Gamy, rubbery aromas mark this sizzler with major balance issues. Sour flavors of currant and lemon finish with nothing but acid.
Gap's Crown remains a magical site for Pinot producers and Fulcrum does justice to it, providing a subtle entry of soft oak on the nose before letting it open further into dark, brambly berry and earth. The backbone is strong and structured, and the finish is long and soft, with an ideal seasoning of exotic Mediterranean spice and herb that linger fully and invite one in for more.
García Figuero had a great year in 2010, as did many high-end Ribera del Duero wineries. This reserva is heady up front, with malty aromas of vanilla, barrel resin, tobacco, blackberry and cassis. This is huge but holds onto its balance, while flavors of baked black fruits come with vanilla, coffee, mocha and chocolate accents. This modern marvel finishes with vanilla, pepper and chocolate flavors on top of lasting black currant and blackberry. Drink through 2025.
Garden herb and forest floor aromas make a case for this wine to be considered the producer's “Finest Selection” (the “FS” in “OFS”). On the palate, wild strawberry, black cherry and berry are the story, while powerful spice adds intrigue to the velvety texture, roundness and full-bodied concentration.
Gardenia, apple blossom, guava and marshmallow aromas are lifted by lime-like tension in this blend of 28% Viognier, 23% Roussanne, 17% Grenache Blanc, 17% Marsanne and 15% Picpoul Blanc. The palate is bright and crisp, with lemon, honeydew melon and guava flavors.
Garganega, Trebbiano, Tocai and Cortese are blended to shape a rich and thick wine with loads of fruit fragrances and honeysuckle aromas. The feel in the mouth is smooth and rich and this well-priced wine would pair perfectly with white meat or risotto.
Garnacha is the lead in this five-grape blend, and overall it shows almost all of what's good about Catalonian wine. The nose offers sweet cherry and a whiff of hard dried cheese; the palate is racy at first and then thickens as blackberry, red licorice and fig flavors take over. A steady wine.
Garnet-ruby hue with slightly browning rim. Savory aromas of cured meat, cola, dried fruit and rum cake upfront, while warm earthy, tobacco and leather tones fill in the rear. Sophisticated and rich, reminiscent of a storied, nostalgic Brunello tradition. Generous, but with a firm, drying feel on the finish.
Garnet-ruby in color, this has fresh aromas of white cherry, plum, dried dill and rosemary. The mouthfeel is simple and clean, with fresh acidity on the close.
Garnet colored in the glass, this wine has a bouquet of cherry that is heightened by a striking note of bell pepper. It offers flavors of cranberry and pomegranate that meld into a zesty but persistent finish.
Garnet colored with a light brick rim, this opens with aromas of leafy underbrush, leather and a whiff of menthol. The palate is straightforward for a Brunello and already surprisingly accessible, offering dried wild cherry, licorice and a hint of baking spice alongside ripe tannins.
Garnet colored with brick tones around the rim, this offers aromas of underbrush, vanilla, leather and dried berry. The palate is still rather closed but displays dried red cherry, white pepper, clove and savory herb alongside austere tannins and fresh acidity. Drink 2017–2022.
Garnet in color with aromas of black cherry and cranberry juice, it has a strong acidic backbone with flavors of black cherry and red plums. A bit linear yet pleasant in the mouth, this wine would stand up to your spiciest stew.
Garnet in the glass, this 100% Kékfrankos has aromas of dark chocolate, black cherry, black plum and espresso. In the mouth, there are silky tannins and flavors of cherry, blackberry and nutmeg.
Garnet in the glass, this Hungarian Syrah has aromas of black plum, black raspberry, and black cherry and flavors of black plum, cherry and a whiff of menthol. The finish is bright and fruit filled.
Garnet long has been one of California's greatest entry-level Pinot Noirs, and it still is. Maybe the best. The '09 reflects the balanced vintage. It's a dry, silky, light-bodied wine, with pretty raspberry and cola flavors.
Garnet to the eye, this blend of 50% Cabernet Sauvignon, 35% Merlot and 15% Malbec has aromas of blueberry and fig jam with highlights of vanilla. Flavors of blueberry and dried plum remain on the palate for a satisfying interval beyond the sustained finish.
Garnet to the eye, this wine has a bouquet of elderberries and cherry preserves with a hint of autumn yam. Flavors of sweet cherry, pomegranate and baking spices make their home in a nest of silky tannins.
Garnet to the eye, this wine has a nose of black cherry, pomegranate, white chocolate and cigar box. Flavors of cherry and pipe tobacco with a hint of freshly zested orange wrapped in soft tannins remain on the palate through the final notes of chocolate-covered espresso bean.
Garnet to the eye, this wine has a zippy nose of cherry and cranberry. Flavors of pomegranate, cranberry and tart cherry are nestled into well-structured tannins that seem to dissolve in the palate as the bright finish takes hold.
Garryana is the winery's previous moniker; once this vintage sells through all wines will be labeled Martin Woods. This bottling mixes green, gold and botrytized fruit from a single vineyard, all picked on the same day. The result is intriguing, though a bit disjointed. Bright gold, pungent and waxy in the mouth, it mixes accents of honeycomb with green-apple fruit that almost tastes like straight cider. The finish is quite dry.
Gary Farrell's Bordeaux blend is quite good and well-made, but it isn't showing much complexity now. It's a big, tannic wine that impresses with its blast of fruit. Blackberries, cherries, plums, currants, cocoa all swamp the palate, along with smoky oak notes. Maybe it will do interesting things in the cellar.
Gary Farrell is one of the few wineries to obtain fruit from this coveted vineyard. As always, the wine is intensely concentrated in tropical fruits, green apples and pears, with such weight that it can easily handle lavish new French oak. The alcohol is refreshingly low and the acidity is brisk and mouthwatering. This gorgeous evocation of Russian River Chardonnay is flashy and delicious now, but the window of opportunity seems to be between 2014–2017 before the fruit starts to fade away.
Gary Figgins works his usual magic and adds layers of rich, buttery, nutty oak to the light, pleasant Sangiovese fruit. The oak doesn't overwhelm, it underscores, and the effect is exciting, sensuous and fat. The wine floats across the palate, with light fruit and buttery oak melding into a sinuous, delicious whole. Beautiful winemaking.
Gascony was the birthplace of the Alexandre Dumas hero, D'Artagnan. This blended wine comes from vineyards around his childhood home. It has a wave of apples, oranges and zest fruitiness, with a crisp, fresh aftertaste.
Gaseous and minerally on first blush, it has funky, earthy aromas of leaves and olive that could use a hit of freshness. It feels grabby and scratchy, with an olive flavor and a hot finish that has a latex-like character. This is a big wine that misses some elegance.
Gaseous and rubbery on the nose, this is overpowered by a tire aroma and heavily reduced berry scents. It feels thick and ultrajammy, with overwhelming berry flavors in front of a heavy, hot finish.
Gaseous and rubbery, with leafy compost aromas. Flat, chunky and murky in the mouth, with soft, muddled fruit flavors and a finish of syrup and leftover sweetness. Comes up short on character, quality and clarity.
Gaseous and scrambled at first, with leathery aromas that mask the fruit component. Better later on, although it remains sulfuric and leathery, with confused cherry and raspberry flavors. Not much grace or precision, but not an overtly poor wine either.
Gaseous aromas are thick and upfront, with a hint of lychee. This tastes and feels pithy, with a heavy skins component that causes bitterness. Amid that, this dry Muscat tastes soapy, with an oddly floral finish.
Gaseous aromas include notes of animal, burnt meat and muddy earth. The palate is gummy and cloying, with sweet, syrupy flavors of candied fruit. Shows a weedy character and a jumbled persona.
Gaseous aromas settle on saline, chlorine and gritty citrus. This is round and not overly acidic in feel, with pickled, briny, green-leaning flavors of lime, cucumber and bell pepper.
Gaseous berry aromas settle on pepper, oregano and earth tones. It feels tight, full and potent, with herbal, peppery flavors of black fruit and licorice. This turns more meaty and pumped up as it unfolds—much more rugged than refined.
Gaseous rubbery aromas are earthy. This feels solid but wiry and angular. Berry, plum, vanilla and mocha flavors finish with a shock of acidity and flavors of chocolate, cherry and cassis.
Gaseous smelling at first, then the nose transitions to rubbery plum and blackberry. Feels zesty and spunky, with tangy raspberry, pie cherry and tomato flavors. Feels racy and juicy, with a tomato-like flavor on the finish.
Gaseous smelling at first, this eventually shows almond skin aromas and papaya, but little more. The palate feels a bit cloying, while flavors of papaya and melon are lightly oxidized and mealy.
Gaseous, earthy, mossy aromas are not entirely inviting, and the palate is immensely thick and round, with big, grating tannins. But the plum, berry and meaty elements are good, and the finish of chewy tannins goes on for quite some time. An extracted wine with minor balance and aromatic issues.
Gaseous, oily and flowery on the bouquet, with lemon and apple notes. Feels round and adequately acidic, with stalky, burnt flavors of lemon and melon. Short and rough on the finish.
Gaseous, rubbery aromas are a fair introduction to an edgy, bouncy type of Malbec. Cherry and plum flavors finish candied and also a little spicy. There's also some heat to this jumpy style of wine.
Gassy and bubblegummy, like cheap Beaujolais, with candied raspberries and cherries.
Gassy and funky out of the chute, with spice, licorice and aromas that hint at both richness and oak. The palate is ripe, roasted and tilts toward dark berry, plum and raisin, while the finish is round, medicinal and warming. Very much like the basic Cúa 2003 Bierzo, with a little more precision. Seems a little fat and hollow, but it makes its point.
Gassy, bready apple aromas are dull and unfocused. This is flat in texture, with a low bubble bead. Flavors of yellow mustard, rhubarb and apple finish briny.
Gaston Chiquet's nonvintage offering features a toastiness that testifies to its bottle aging. Along with that feeling of richness, it also contains balanced acidity. Full, crisp and lively, the fresh and fruity aftertaste is delicious.
Gattinara (a pure expression of Nebbiolo) offers many of the aromatic characteristics one normally associates with Barbaresco and Barolo, two of Italy's greatest red wines. There are tones of small berry, cola, tar and licorice. The wine is tight and fresh overall and cleans the palate very well.
Gaudium has character and persistency and offers a very dry and mineral-driven interpretation of the southern Italian Fiano grape. The variety has good structure naturally and in this case it helps move the wine across the palate in a smooth and direct manner.
Gaudium is a radically unique expression of Fiano that might not appeal to everyone but that definitely shows careful craftsmanship and execution. The nose is redolent of crushed clove and exotic spice (aromas you'd almost expect to find in a red wine) closely followed by fresh melon, pear and peach.
Gavi is a white wine with delicate fruit aromas and drying mineral tones that help give it definition and staying power. This expression is particularly buoyant and feminine with pretty floral, kiwi and lime nuances on the nose.
Gavi is a wonderful white wine to pair with elegant seafood or light vegetable dishes. This expression shows a drying mineral note backed by fresh citrus, white peach and honeydew melon. The mouthfeel is silky and clean.
Gavin Chanin's take on this vineyard shows lots of dark but never heavy spice on the nose, with bergamot, white sage and damp eucalyptus forest complementing the raspberry fruit. The palate clings to a line of graphite minerality, with cooked raspberry torte and loamy earth flavors leading into a black-tea finish.
Gavin Chanin's wines manage to pack a stunning array of elements behind a veil of restraint, here showing sea salt, lemon skins, struck flint and smoked nectarine on the nose. The palate is alkaline and botanical in presentation, offering lime skin, chalk, dried butter flakes, cement and a salty acidity. The wine tastes like foggy sunshine.
Gavin Chanin has managed to make an Old World-styled wine with this bottling. More delicate than its boisterous Central Coast neighbors, it has an elegance that will appeal to Burgundy nuts. Pepper, pomegranate, cranberry and olive aromas lead into an extremely light palate of candied raspberry, red plum and uncrushed peppercorn flavors.
Gavin Chanin is expert at showing off individual vineyards, which is most evident in this bottling from a less iconic, larger site. Baked cherry, allspice, raw beef and light bay leaf show on the nose, while the palate carries ripe strawberry and a red-cherry core surrounded by zesty thyme, dill, mint and a touch of green olive. The light yet grippy texture is stunning.
Gavin Chanin makes this distinctive, interesting Chardonnay. Shows a ino Sherry-like yeastiness, and is minerally and streamlined. Zesty flavors of limes, kiwis and grapefruits round out the finish.
Gazza Ladra is a chalky, but almost sweet smelling expression of Fiano from southern Italy with aromas of candied lemon and honeysuckle. It's thin and compact with a bright touch of acidity on the close.
Gemtree's Obsidian Shiraz ratchets up the intensity from its usual offerings, adding structure and richness to straight-ahead aromas and flavors of cherries, coffee and vanilla. The wood sticks out a little on the finish, so give it another year or two in the bottle, then drink it over the next 10.
Gemtree places a lot of emphasis on their growing practices, which is wonderful. The fruit, however, sometimes get masked by winemaking technique, and in this case the culprit is oak. The wine is rich and plush, with sweet potpourri spices, ripe blue and red fruit, and oregano, but the oak overpowers. Drink now–2025.
Gen Yers and Baby Boomers will remember when Rosemount's ubiquitous Diamond Label wines represented great value. This Cab offers slightly confected cherry fruit, a whisper of mint and hints of vanilla. It's round in the mouth without being heavy, a fresh fruity wine for immediate gratification.
General Patton stayed at the Dampierre estate on his march towards Germany in World War II and this rich Chardonnay is made in his honor. It is a ripe, full-bodied wine that has a tight structure and tense citrus and mineral texture. It makes a strong statement, probably like its namesake.
Generally 88-pointers don't call for cellaring, but this one could gain style points with time in the bottle. Now it's dark and promising, with berry, cherry, earth and tobacco. It's also hard but manageable, with lightly herbal blackberry, cherry and brown sugar flavors. Finishes dark and toasty.
Generally considered the best of the best single vineyard Pinots from Sineann, this new Resonance is—to quote the late, great Robert Palmer—simply irresistible. Fresh fruit flavors of strawberry, raspberry, sweet cherry and more roll into a lingering aftermath with nuances of cinnamon, cola, chocolate, nougat, coconut and caramel. None of this is overwhelming; the fruit rules. But the finesse and length, which sneaks up on you, are impressive.
Generally regarded as one of the lighter vintages of the 21st century, the wine still has charm and attractive mature flavors like mushroom, as well as a leathery texture. The end still hints at freshness and attractive fruit.
Generally speaking, Errazuriz's progressive wines hit their marks. But this Chard seems to be substituting oak for substance. The bouquet comes straight from the barrel, and the palate is resiny as it houses lemony, baked apple flavors. Finishes as woody as it began. Too much oak, plain and simple.
Generally speaking, this a neutral wine that makes no impression. It shows pine and generic citrus on the nose, followed by equally generic apple and orange flavors. Waxy and drying on the finish, with limited scope and depth. Drink right away, if at all.
Generally this is a nice South American Chardonnay. The nose offers touches of apple, pear, peach and light oak, while the palate has bounce, acidity and tangy apricot, nectarine and apple flavors. Finishes lively but dilute, with citrus and lemon peel flavors. Hits the target.
Generally, some bottle age improves Pinot Noir by leaps and bounds, so 2011s like this are firing right now. In this bottling, from a longtime winery near Woodside just south of San Francisco, brings concentrated aromas of cherry-cola, crème brûlée and blackberry-vanilla purée. A soft creamy palate full of oregano, thyme, black cherry, graphite and pine needle precedes a mentholated finish.
Generic and monotone on the nose. The palate is nothing more than wet and chunky, while the flavors are soft, sweet and candied, with vanilla and toffee overriding any fruit. A creamy dullard with a lot of vanilla and hardly any pulse.
Generic apple aromas are short on intensity and length. This tastes of melon but not much more. A light, dilute finish with bready flavor notes ensures that this is O.K. for easy quaffing.
Generic berry and cherry aromas along with a note of asphalt open this Pinot Noir that struggles to define itself as Pinot Noir. Crisp in feel, this tastes of plum and cherry, but with little to no spice or earthy Pinot character. For quaffing purposes, this is good.
Generic berry and plum aromas come with sweet vanilla notes and a briney pinch. The wine feels fresh but clacky, with juicy acids giving drive to standard dark cherry and berry flavors. Peppery and lightly oaked on the finish.
Generic berry aromas are a touch gritty. This Malbec feels grabby and rubbery, while savory, lightly stewed and herbal berry flavors end with a light brushstroke of oak along with a lasting note of gamy meat.
Generic berry aromas combined with oak and bath soap scents set up a jammy, soft, chunky palate with baked berry, plum, loam and savory flavors. Licorice, baked berry and an overriding ripeness carry the finish on this ready-to-drink Malbec.
Generic berry aromas come in front of a medium-bodied palate with modest acidic chop. Cassis, raspberry and plum flavors are supported by a dash of chocolate, while that chocolaty character grows on a mildly spicy, moderately complex finish.
Generic berry aromas come with herbal, earthy accents and a lactic note. The palate on this Malbec-led blend is grabby, while flavors of saline, roasted plum and berry finish with chocolaty weight.
Generic berry aromas with a hint of tomato and bramble set this off as a different breed, which it is, considering it's 78% Tannat. The palate has biting tannings and toughness, while the flavors of raspberry and strawberry are snappy. Finishes strange, with pronounced butter and foxiness. Has its positives and negatives.
Generic berry, cherry and plum aromas are saucy and earthy. This everyday Cabernet feels rubbery and grabby. Slightly stewed berry, spice and herbal flavors finish bumpy, with hard tannins.
Generic black fruit aromas are accompanied by mocha, heat and lemony oak. Feels tannic and choppy, with herbal berry fruit flavors. Lively but pointed and jagged on the finish.
Generic but pleasant berry aromas are a touch powdery and dusty. This feels medium to full in body. Dry spice notes are intermixed with generic berry flavors prior to a slightly oaky, lightly minty finish.
Generic but solid aromas of cassis and rubber lead to a basic palate with plum, currant, spice and herbal flavors. Drying tannins, a touch of toast and good overall balance define the finish.
Generic Chardonnay but still pretty good, with oily, nutty, tropical aromas followed by a zesty, acidic palate that loads up on apple and citrusy orange-like flavors. Shows good length and clarity on the finish, and overall it outperforms the winery's so-called “reserva” Chard from the same year.
Generic cherry and berry aromas are lightly herbal, jammy and medicinal. This mid-tier Cabernet is fresh and fair, nothing more. Everyday red-plum and cherry flavors end with a touch of leafy greenness.
Generic from head to toe, this opens with a hint of wood and aromas that suggest cinnamon-spiced applesauce. The palate is plump but flat, while flavors of wood grain and mixed white fruits finish with a vanilla note and then lasting bitterness.
Generic in every way, but commendable for its freshness, green-fruit aromas and body. This wine offers nothing more than mid-level fruit flavors, but it's flush and nice enough on the palate. Some bitterness to the finish re-emphasizes its basic quality.
Generic melon and peach aromas precede a slightly forced and sweet palate with melony flavors and some tail-end bitterness. The finish is creamy and shows vanilla as well as peach and toast notes. Very basic Chardonnay given the price.
Generic mild citrus aromas come with a note of compost. This Macabeo feels round but basic. Dry limited flavors of papaya and citrus fruits finish slightly briny.
Generic on the nose, with undistinguished aromas of red fruits and candy. Feels plump and tastes a bit stalky, with generic red cherry, plum skin and candied flavors. Harmless and a touch sweet; drink well chilled.
Generic peach and apple aromas are light and easy. This blend of Merseguera and Macabeo feels pulpy and citrusy, while pithy flavors of peach and orange finish fresh, but with limited complexity.
Generic pear and apple aromas are simple but good. This wine runs light on oak and feels juicy and correct. Flavors of apple, pear and vanilla turn more briny and salty on the finish, which circles back with sweetness as it fades away.
Generic pear, citrus and vanilla aromas are well-thrown together, while the palate offers ripe banana and melon flavors. The feel is lively enough but is showing some signs of flattening out. Walnut is evident on the short, fast-fading finish.
Generic plum and berry aromas are borderline volatile and include a forced note of chocolaty oak. This Tempranillo is abrupt and choppy on the palate, with flavors of candied plum and milk chocolate. A chocolaty oak character remains on a blocky finish.
Generic plum and berry aromas are compact. On the palate, this is tight and blocky in feel, like a brick of cement. Raspberry and plum flavors are limited and dense, while this tastes of mild oak on a slightly hot and fiery finish.
Generic red-fruit aromas are accented by sage and thyme, while in the mouth the feel is wiry. Full-blooded raspberry and cherry flavors come with pronounced acidity and lighter-framed tannins, so there's some sharpness. All in all it's a no-frills red wine with minimal Cabernet character.
Generic red-fruit aromas set up a solid palate. This tastes of roasted plum and berry fruits, while a straightforward finish is grabby in feel and tastes the slightest bit herbal and green.
Generic red berry aromas show a stalky element as well. The palate is juicy and acidic, with a pointed quality that makes the feel a little hard. Flavors of standard red berry are sweet but undistinguished. Good but regular.
Generic red berry flavors turn bitter and astringent, while a chemical plastic note marks the final blow.
Generic red berry, licorice, baking spice and oak aromas set up a round, sticky, almost syrupy feeling palate. This multigrape blend tastes rooty and baked, with blackberry and stewed plum directing the flavor profile. Brown sugar and licorice flavors stick out on the finish.
Generic red fruit and milk chocolate aromas precede a tangy palate with a fairly high acid-to-body ratio. This tastes of tart red plum, with a hint of chocolate; it's short, crisp and quaffable. Novo Imports and Aidil Wines & Liquors.
Generic red fruit flavors are set in a light wine with a slightly chalky finish. In the nose there are hints of volatility and leather, but it's perfectly quaffable.
Generic red wine, with indistinct although ripe berry fruit, smooth tannins and bright acidity. Drinks rough at the edges, and is very dry, yet clean. —S.H.
Generic to the max, with simple white fruit and lettuce aromas. The feel is wet and juicy but nothing more, with simple green fruit flavors of melon, apple and kiwi. Bland but decent if well chilled.
Generic white-fruit and matchstick aromas are quiet in nature. This is creamy and not assaulting or sugary on the palate. Mango, melon, lychee and citrus flavors finish with lime notes.
Generic white-fruit aromas come with a modicum of zest. The palate is simple in feel but holds steady, while flavors of citrus and pith finish sweet, with distant notes of orange and passion fruit.
Generic white-fruit aromas of peach and apple are slightly pithy. This feels good but innocuous, while flavors of apple and stone fruits lose some of their snap and directness on a tropical-tasting finish.
Generic, mealy, bland and flat banana aromas and flavors. Not so bad that you can't drink it but impossible to get excited about.
Generic, neutral aromas hint at apple and peach. This shows moderate life on the palate, but that quickly slips away. Bland apple and apricot flavors finish with a note of oxidation.
Generic, slightly soapy tropical fruit and cured-meat aromas smell oily. This is not flabby, with soft flavors of melon, papaya and lychee. A mild finish with some bitterness doesn't offer much snap or zest.
Generic, this wine offers huge tannins and underwhelming fruit, finishing sour and somewhat tart.
Generic, yeasty white-fruit aromas are reasonably fresh and inoffensive but fall off with time in the glass. This tastes pithy and slightly bitter, with a grapefruit citrus character to the front palate and finish.
Generosity, expressed by the scent of sun-ripened Bosc pear peel, becomes immediately apparent. The ripe and luscious pear aromatics pervade the palate with their fruity, almost floral charm. There is some residual sweetness, boosting these flavors even more, but balance is struck by shining freshness and a pear-peel texture to finish with beguiling freshness. This is textbook stuff and utterly moreish.
Generous and aromatic,  this flavorful Merlot is a showcase for ripe black cherry fruit, accented with strong streaks of vanilla and tobacco. The plush, dark fruit leads into a tasty, toasty finish, with notes of licorice and smoke.
Generous and creamy perlage opens the stage for deeply fragrant tones of tangerine skin, white flower and peach. The wine is soft and soapy with load of bubbling in the mouth.
Generous and flavorful, this is one of the best California AVA wines available. It's concentrated and tannic, with medium-full body, a hint of sweetness and layers of dark cherry and plum fruit. Baking spice nuances linger on the finish. Best after 2019.
Generous and fruit-driven, this brings fully ripened black cherry and blueberry fruit into a thick core of flavor. Its tannins are coated with espresso, dark chocolate and a hint of baking spices. Flavors are solid and substantial, and the wine will continue to evolve nicely as it sheds its baby fat.
Generous and fruity aromas of baked blackberry and blueberry syrup show on this blend of 48% Merlot, 45% Zinfandel, 4% Primitivo, 2% Petite Sirah and 1% Cabernet Sauvignon, along with an underlying rockiness. A nicely tight structure boosted by strong acidity presents flavors of blackberry and black-cherry skin.
Generous and fruity in flavor and rich in texture, this is a wonderfully warm wine that's comforting to sip. It has mild tannins, a texture that seems to melt on the palate, and easy-drinking appeal.
Generous and inviting notes of peach and yellow plum make for an exuberant, almost festive, nose. The palate is equally rich with generous stone fruit: peach, plum and mirabelle plum. A spike of lemony freshness provides a balance on the frothily fresh palate. Full marks for fruit and joy.
Generous and layered, this wine smells like blackberries and tastes equally fruity until spicy cinnamon, clove and cedar nuances add complexity and depth. The texture is velvety and mouthcoating, helping all that flavor linger though the finish.
Generous and mouthfilling, this is a medium- to full-bodied wine with fruity aromas. Rich cherry, spice and earth flavors partner with a firm texture and a lingering, slightly tannic finish. While showing a lot of fruit up front, this wine will also age well for a few years; best to drink after 2018.
Generous and opulent, this is a wine that has both fine perfume and ripe black-fruit flavors. There is a deliciously juicy element to the wine, yet it's balanced with ample acidity. With its attractive, herbal edge, this is a wine that can age. Drink from 2016.
Generous and ripe, obviously extracted, this is a wine that is packed with tannins sharpened with black fruits. Spice, wood and acidity add to the depth of flavor.
Generous and ripe, this features flavors of blackberry and damson. It still shows plenty of youthful tannins, but these are maturing and softening into a cushiony texture.
Generous and ripe, this is a wine that is finely balanced and very ready to drink. Ripe tannins, soft texture and final acidity make for an easy-drinking wine.
Generous and rounded, this wine combines the opulence of Volnay with a strongly tannic character coming from the old vines. Together, it's a rich, fruit-filled wine that is backed by a dry core and fragrant red berry acidity. Drink from 2018.
Generous and sweet on the nose, this dry, light-bodied Bordeaux-style blend presents wafts of cherry pie fillings garnished with sprigs of fresh mint. By contrast, the palate is sheer with sprays of tart sour cherry fruit. It's a pleasant food wine but finishes with a touch of grape tannin bitterness.
Generous and very flavorful, this full-bodied wine resembles honey and pear in the aroma, and pear syrup in the flavor. While sweet-seeming, it has a dash of apple-like acidity to keep it lively.
Generous aromas like ripe berries and vanilla get this full-bodied wine off to a good start.Next, the flavors chime in with harmonious blackberry, black cherry and baking-spice notes. The texture is suave and nicely tannic, and a tasty, spicy effect lasts on the finish. The wine is made with 46% Merlot, plus Cabernet Franc, Cabernet Sauvignon and Malbec.
Generous aromas of apricot and peach come with a guava accent. It's full bodied and viscous in feel, with sweet stone-fruit flavors that linger.
Generous aromas of baking spice, clove and vanilla lead to quite tart, tangy cranberry and cherry flavors, with the oak and the fruit playing off each other.
Generous aromas of root beer, lemon, licorice, wood smoke, blackberry and prune set this off on a good course. The palate is sinewy and chewy, with baked, minty blackberry flavors that are peppery and toasty as well as savory, meaty and slightly stewed on the finish. Drink through 2019.
Generous aromas of rose petal and lemon zest meet dry but fruity flavors recalling crisp kiwi and apricot in this dramatic, flavorful wine made from the Symphony grape variety. The texture is crisp and tangy, and the flavors are vivid.
Generous barrel aromas of vanilla and wood spice are followed full-bodied, no-holds-barred fruit and vanilla flavors. There are good things going on but the wood steals the show.
Generous berry aromas smell floral. In the mouth, this is plump and soft in the middle but more tannic and stout on the edges. Baked blackberry, plum and cassis flavors finish with hard tannins and a sense of extraction. Expect a very full, chunky and ultimately satisfying Garnacha-based ride.
Generous Bing cherry and black plum flavors saturate this smooth and full-bodied wine, supplemented by subtle nutmeg, cinnamon and clove notes. It has a suave, mouth-filling texture, soft acidity and a warm spicy finish. Winemaker Greg Graziano blended in 14% Pinotage.
Generous black-cherry fruit anchors this barrel-aged wine that remains tartly acidic, with pretty accents of toast and mocha. Focused, young and fresh, it should drink optimally 2018–2028.
Generous black plum, dried purple flowers, sweet raisin and sarsaparilla spice show on the nose of this bottling. The flavors are rich and full with bright red plum and strawberry, but there is a rocky core and pinch of oregano as well.
Generous flavors of red and black cherry, and a nice, firm coating of fine tannins make this full-bodied wine good and substantive. Those dark fruit flavors are fairly deep and concentrated, and linger on the finish.
Generous flavors with a full body add up to a very likable, mouthfilling wine that will love a juicy steak or grilled lamb chop. Almost-sweet spices like vanilla and nutmeg come out in the aroma and persist through the fresh black cherry flavors and finish.
Generous floral and honeylike aromas lead to flavors of Fuji apples and Anjou pears with a rounded, fairly crisp texture. This wine is not typical for the varietal, but is tasty and enjoyable.
Generous fruit flavors of strawberry preserves are the focus of this full-throttle Pinot Noir. Stone fruits and anise, along with a butterscotch vein from barrel aging, add further interest. Drink this over the near term.
Generous fruit rises from the glass: Juicy pear and red apple, mellowed with a dollop of yeasty roundedness. The palate is supple, fresh and crunchy. Everything here is appetizing and moreish. This is easy but fun. Drink soon.
Generous herb, citrus and tropical-fruit aromas are followed by a full-bodied palate chock full of kiwi and other broad tropical-fruit flavors. It's unabashed in its appeal.
Generous in aromas of leather and chocolate-covered fig, this wine gets mushy in the middle. Thin with an earthy edge and a finish that's slightly herbal.
Generous in blackberries, blueberries and cedar, with a pleasantly meaty, smoky edge. Quite fine in its own way, but a bit angular at this time. Blame it on immaturity, and give this young Cabernet at least five years to mellow out.
Generous in brambly wild raspberry fruit and leather, this lush bottling has peppery spice to spare. Aromatically it's as fine as perfume, floral and pretty; in texture, it's soft, but with just the right tension and electricity. Savory and spicy, it will bring out similar characteristics at the table.
Generous in lemon custard and pear aromas and flavors, this is a fairly full-bodied style of Chardonnay. It offers roundness balanced by a minerally finish.
Generous in spicy clove and dark cherry fruit, a mark of its Middle Reach Russian River Valley clime, this wine is full of life and minerality. It offers good value for Russian River Valley, and the finish boasts a zesty pepper accent.
Generous in style, with great freshness. The flavors are rich, touched by caramel, ripe white currants and some spice. A fine, red apple skin structure comes through to finish.
Generous in toasty barrel characteristics of smoky oak and apple crisp, crème brûlée and caramel, this is true to its 100% barrel fermentation and big-boned style.
Generous in toasty oak aromas this Cab is otherwise rich in tar and black jam, its flavors muted by the overwhelming taste of wood.
Generous in white pepper, particularly on the nose, this Petite has tight, puckering tannins pleading for more time in the bottle. Soft flavors lean to the leathery blackberry and licorice side of things.
Generous notes of ripe pear has edges of blossom and peach on the nose. The palate underlines the peachy notes with a judicious boosting touch of residual sweetness. A pleasantly bitter edge, reminiscent of pear peel, adds welcome texture while lemony brightness provides freshness and verve. The finish is off dry and very appetizing with its lovely balance of fruit and brightness.
Generous notes of ripe, juicy pear lead on nose and palate of this wine. An earthy, slightly bitter edge lends definition and texture but undereath it all lies the purity of fresh-cut Conference pear and lemon. This wine is bone-dry and lip-smackingly refreshing.
Generous notions of ripe pear on the nose acquire an earthier, rounder aspect on the fresh palate. This is generous with fruit, yet fresh and somehow weightless. The finish is long and lasting.
Generous oak is reflected via aromas of hickory and smoke on the nose of this lusty but refined blend of Cabernet and Malbec. In the mouth, rugged tannins and high acidity suggest further cellaring. Flavors of plum, berry, chocolate and tomato sauce finish with dry, pulling tannins and a sense of acidic freshness. Drink through 2027.
Generous on the palate, this wine from the famous site is ripe with wild strawberry and pomegranate fruit and accented with the distinct spiciness of cardamom. It displays its youth through assertive tannins and oak-derived scents, layering the thick finish with cinnamon bark.
Generous orange and ripe, red apple meet with the zesty freshness of tangerine peel in this wine. It's dry but fresh, with bouncy, joyful fruitfulness. The super-clean finish is lip-smacking.
Generous ripe fruit is found on a wine packed with cherry and raspberry flavors. Hints of banana appear along with the vintage's signature tannic structure. Keep for 6–9 months.
Generous strawberry and cherry flavors make this medium-bodied wine taste fruity and fresh, and a gentle texture buoyed by light acidity seems to match their modulated intensity. It finishes dry and with a good touch of tannin.
Generous streaks of caramel and honey seem to glaze this delectably sweet late-harvest Riesling. It's lusciously ripe, dripping with autumnal flavors of freshly pressed apples and pears, but bright tangerine acidity offers balance.
Generous tannins and blackberry fruit, along with a smooth texture all contribute to the richness of this broad, ripe wine. The 79% Merlot in the blend lends a generous character and the likelihood it will age quickly. Drink from 2018.
Generous tannins give this wine power and weight, as bright bursts of red cherry and inviting vanilla notes give it a counterpoint of focus. Softly textured, it's an exploration of brambly blackberry flavors, baking in the summer sun.
Generous tannins surround a core of ripe, brawny blackberry fruit and a powerful imprint of dried herb in this wine, which is rich and concentrated. Earthy tobacco and chocolate seal the finish.
Generous tones of banana, mature pear and stone fruit shape a fragrant and broad white wine from Sicily (made with Catarratto grapes). The wine's flat texture is a bit fat and thick in the mouth.
Generous, abundant, ripe fruit flavors and a tasty touch of spicy oak make a fine combo in this medium-bodied, plush-textured wine. With repeated sips the fruit flavors taste even more intricate and interesting. The texture firms up nicely due to fine tannins and welcome acidity. While tempting to drink now, this will be best after 2018.
Generous, appealing melon, pear and apple aromas are followed by plump but still elegant while well-balanced fruit flavors. It's a bit one note but it hits that note well.
Generous, appetizing and juicy pear fruit dominates nose and palate. Flavors of ripe yellow Comice pear dance freshly, freely and fully expressed. The palate is compact, dry and juicy. The utterly inviting pear notes last and linger.
Generous, even opulent in the level of concentrated blackberry, dark chocolate and black cherry flavors, this also has a wonderfully broad texture that's both soothing and lively at the same time. The freshness of the fruit flavors and crispness of the mouthfeel are pluses.
Generous, fruity and rich, this ripe wine has black chocolate flavors to go with its soft tannins and rounded structure. At the end, acidity gives freshness and blackberry-jelly sweetness.
Generous, fruity and ripe, this unpretentious red blend based on Syrah lets the pure fruit flavors carry it rather than laying on heavy oak flavors. It is medium-bodied, broad-textured, very juicy and delicious.
Generous, fully ripe fruit flavors and an easy, melting texture make this wine easy to sink into. While it's full bodied, every sip delivers lively acidity and supportive tannins to give an appetizing grip and help the flavors continue through the finish.
Generous, juicy and ripe yellow pears are boosted by some residual sweetness that is well balanced by the midpalate texture. Drink soon for maximum fruit.
Generous, nearly fleshy notes of strawberry compote give this almost a confected edge. On the palate, this richness is checked by some lemon freshness and some bitter edges while the fizz froths in big, lively bubbles. Drink soon.
Generous, rich and ripe, this boasts black fruits and sweet tannins. With layers of new wood, this is a wine that shows attractive fruitiness now and has considerable aging ability.
Generous, sizable aromas of cassis, blackberry and violet are inviting. This is juicy, with slightly wiry acidity creating a racy mouthfeel. Flavors of berry and cassis are loamy on their own but ride comfortably on a wave of tartaric acidity, while the finish is lifted and lively, with black-fruit flavors.
Generous, sweet pear fruit tumbles out over palate and throat, held carefully in check by fresh zestiness. This is about easy fruit and simple pleasure, held in beautiful balance. Drink soon.
Generous, sweetly perfumed aromas of melon and lemon oil lead into a wine with precision and penetration. Spicy, candied ginger complements the citrus and tropical fruit, and barrel fermentation gives it a gently buttery mouthfeel.
Generous, with tertiary aromas of cured meat, leather and tobacco, this is a spicy and savory Brunello riserva that offers more in terms of black pepper, crushed mineral, licorice and prune than it does fresh berry fruit. But that's not a problem whatsoever because those beautifully aged flavors give the wine a sophisticated twist.
Generously filling and satisfying, this Bordeaux-styled blend is mostly Cabernet Sauvignon and Cabernet Franc. It's medium in oak and tannin, with a toasty character underlying red cherry, currant and cassis, the ending marked by cedar and clove.
Generously fruity, with mixed red and black berries, this Cab Franc/Cabernet Sauvignon blend is subtly layered with earthy flavors lightly hinting at barnyard and leather. Complex and focused, with soft tannins.
Generously oaked, with crème caramel and butterscotch from the barrels, this Chard also features very ripe underlying fruit flavors of golden mango and pineapple marmalade. It's fancy and generous, if a bit straightforward.
Generously ripe and creamy, it has layers of wood giving way to a beautiful, smooth texture. It's dense and complex, although a crisper citrus element gives a fresher side to this broad, rich wine. Drink from 2016.
Generously ripe notions of yellow plum and juicy pear fill the nose. The palate benefits from the same fruitfulness but adds a touch of pepper and herbal savor at its concentrated core. There is something joyful about this. Despite the generous fruit this stays streamlined and supercrisp. The finish focuses on that wonderfully spicy pepperiness.
Generously ripe yellow plums are ample on the nose and turn into fleshy, broad fruit on the rounded palate where welcome grapefruit spice adds direction and some drive. The finish is gentle and full fruited.
Genius Loci is an elegant and linear Sangiovese that opens with oaky notes of exotic spice and vanilla followed by cherry, raspberry and pressed blue flower. It's clean and crisp in the mouth with a long, but not overly dense or rich texture.
Gentil is used in Alsace to describe a blended wine. This is soft and smooth, making a great apéritif, with just an edge of crispness to go over the rich pear and green plum flavors. Finishes with a burst of pineapple.
Gentle and candy ripe, this Cab has pie-filling flavors of blackberries, cherries, red plums, licorice and chocolate, accented with toasty, spicy oak, wrapped into sweet, fine tannins. Too soft for the cellar, so drink up.
Gentle and elegant red cherry and plum smooth out the structured body of this concentrated, medium-bodied wine. Initially closed, this invites further inspection and conversation with the promise of plush fruit and a subdued, velvety finish.
Gentle and open, this is a ripe, apricot flavored wine. It has light acidity, its pleasure coming from the generous, full texture. It's ready to drink now.
Gentle and silky, this Pinot Noir has perfumes of rose petals, ripe red cherries, flat cola and sandalwood, plus a hint of grilled bacon. It tastes as sweetly delicious as it smells, and it feels round, supple and polished. So easy to drink now, but you might miss the complexity if you do.
Gentle aromas of apple and fresh citrus give way to some autolytic yeastiness. Altogether, this is a very restrained but elegant sparkler, with soft mousse and a refreshing streak of acidity.
Gentle but lovely hints of yellow mirabelle plum are just perceptible on the nose. The palate is light and lithe and meets the scented fruit of the nose with an earthier roundness.
Gentle friendly notes of yellow mirabelle plum play on the nose. The palate is equally fruity and appetizing, chock-full of fruit and freshness. Drink soon.
Gentle fruit and ripeness are apparent in the ripe pear notes that dominate on nose and palate. This is easy, light bodied, fresh and fruity. Drink soon while aromatics are at their peak.
Gentle fruit notes hint at yellow pear, cantaloupe melon and ripe apricot. On the palate, the fruit develops real drive and is edged by the yeasty spice so typical of Grüner, accentuated by appetizing apple tartness and citric lift. The more you savor, the more this gives.
Gentle fruit notes of creamy citrus signal a restrained style. The palate is a mix of peachy, juicy richness and mandarin-peel freshness. This is a mild, off dry, gently perfumed and balanced wine.
Gentle hints of fragrant orange and soft hints of ripe mandarin grace the nose and palate. Despite all the precision, there is a gentleness to the way these heady citrus flavors are expressed. The palate adds ample lemon freshness, a slender body and a clean finish.
Gentle hints of smoke and pine wood hover on the nose. The palate has the same spicy glint of pine and some oaky smoky spice. The fruit underneath is lovely and pure: tart cranberry and raspberry are expressed beautifully. The body is soft and fresh, undeniably supported by lots of oak but it manages to achieve an elegant poised balance. It is on the finish that vanilla makes another appearance.
Gentle hints of tangerine and lemon zest rise from the glass. These continue to charm on the broad palate. There is an earthy, pithy dimension to the midpalate flavors and ample freshness. The dry finish has a slightly bitter tang.
Gentle in texture and generous in flavor, this wine is medium bodied, rather soft in mouthfeel and has ripe strawberry and red-cherry notes that are direct and delicious, leaving a fruity, almost sweet finish.
Gentle lemon-peel freshness spells summer wine with the first whiff. The slender palate also continues on a friendly, superclean and superfresh lemon theme with just a very slight hint of fizz. Refreshment personified.
Gentle Mirabelle and lemon envelope nose and palate in a refreshing but soft embrace. This delicate wine combines lightness of touch with immense and sprightly citrus freshness. It works like a lemon sorbet: it cleanses, refreshes and tones. The lasting citrus flavors are a real bonus.
Gentle Mirabelle plum fruit charms on this clean, delicately balanced Pinot Blanc. Slight texture adds extra interest alongside ripe lemon freshness. Subtle, understated but very good.
Gentle notes of creaminess and ripe pears signal a soft, creamy wine with lots of texture and body. The rounded body carries some weight and is edged with a bitter marzipan note. All this is countered by fresh acidity, more creamy, nutty notes and a vanilla finish.
Gentle notes of Damask rose and honeysuckle shimmer teasingly above a balanced, just off-dry palate that features orange peel, juicy yellow peach and nectarine. This wine offers a charming but not overpowering and nicely balanced rendition of this grape.
Gentle notes of lanolin play amongst the ripe apple fruit, promising an evolving wine. The palate is taut and dry and shows great purity. This is straightlaced, willowy and slender and at that transition point from youthful freshness to evolving maturity. Lovely now, will drink well 2016–2020.
Gentle notes of red apples play above a balanced, concentrated but sprightly palate: zesty acidity brightens everything and counters the textured weight. Despite being rich, this is very appetizing and makes you long for more.
Gentle notes of rose and grapefruit peel on the nose also have a touch of honey. The palate is full of juicy rounded peach aromas—very fruity, very easy. A light dollop of sweetness makes for an off-dry but very balanced and fruity finish. Drink while aromas are at their peak.
Gentle notions of pear emanate from the glass. The palate is equally gentle: ripe pear fruit, balanced by lovely lemon freshness. There is an arresting interplay of residual sweetness and zesty acidity at the core. However, the full spectrum of glorious pear fruit becomes fully expressed on the incredibly long finish. This has immense depth and will hold its poise for a few years yet. Drink now through 2025.
Gentle on the front palate, this gorgeously rendered Cabernet Sauvignon, with smatterings of Petit Verdot and Cabernet Franc, develops weight and body as it goes, while retaining classic restraint. Cherry and cassis counterpoise layers of toasty oak, cedar and silky tannins, finishing balanced.
Gentle perfume of citrus with just a hint of yeast sets the scene. The palate is concentrated, a lot more yeasty and very citric. There is ample depth and a core of white pepper and fruit that yet has to open up properly. This is one for the long run—but with ample refreshment and elegant poise. The finish just lasts and lasts.
Gentle purity and fluidity characterize the palate. There is a vein of lemony, citric freshness but also a creamy note of yeast. This is sleek but comes with rounded edges and gentle citrus and yellow plum notes.
Gentle red-cherry fruit, soft and pliable tannins and fresh acidity combine to make this a simple and cheerful light red for drinking now.
Gentle scents of perfume, wild berry and cedar blend seamlessly on the nose. The palate is more punchy and tight, with heavy extraction creating narrow flavors of blackberry and cassis. A short, sinewy finish limits the wine's breadth.
Gentle spice and redcurrant notes promise a subtle wine. The palate does not disappoint and sings with translucent, light-footed elegance. This is all about charm and ease, about chiffon rather than velvet. Crisp freshness brightens and lightens everything. It's a mere whiff of a wine but a delicious one.
Gentle tannins and a streak of black pepper stand out in this well-crafted, powerful wine. It offers up pillowy texture and just enough grip to remain seamless and compelling on the palate. Moderate acidity adds structure and brightness to the concentrated black fruit.
Gentle whiffs of caramel and olive entice on the nose of this intensely ripe, nuanced wine. Offsetting the plushness of Merlot against more floral, herbal elements of Cabernet and Malbec, it's a deeply layered, satisfying sip. Fine, feathery tannins and an open fruit structure make it approachable now but it's solid enough to improve through at least 2021.
Gentle white blossom, white currant and Golden Delicious apple unite on an intriguing, subtly aromatic nose. Earthy, stony elements lend depth and resonance. This is so integrated that the delicious, ripe apple fruit is completely embraced by earth and subtle yet distinct autolysis. This is rich in style—aided by dosage—rounded and very elegant, with a sufficient structure for food pairing.
Gentle wood aging has given this single-vineyard wine its smooth texture. At three-years-old, it is ripe, balanced and rounded. The juicy red fruits are already delicious, juicy and full of bright flavors. It is ready to drink.
Gentle wood shavings add a layer of softness and concentration to this well-integrated Barbaresco. This is a pristine and ruby-colored wine with a playful bouquet of tart cherry, truffle and tar backed by firm tannins and zesty acidity that guarantee a long aging future ahead. Drink 2012–2015.
Gentle, aromatic notes of ripe apricot appear first, followed by a little smoke. The palate comes in like a clarion call of lemony, brisk, citric freshness. This wine is streamlined and crystal clear, with a defined outline and a stony, concentrated core. With all its power it is muscular but suave and ultraclean.
Gentle, restrained notes of blossom and peach on the nose lead to a medium-sweet palate flavored with the gentle roundness of clear blossom honey. Grapefruit pithiness balances that slight sweetness, leaving a harmonious, restrained and very elegant wine. The finish echoes with honeysuckle.
Gently fruited notes of green pear appear on the nose. The palate is more sullen with some bitter edges but shows rounded softness.
Gently fruity, the nose has hints of strawberry and orange zest. The featherlight palate carries notes of lemon and tart redcurrant with ease and freshness to finish dry and moreish. Lightness and ease are the virtues here.
Gently herbaceous with a character that also allows room for a creamy texture, this is a refreshing wine with a crisp edge, always in moderation. Drink this fresh wine now.
Gently perfumed hints of ripe pear almost seem to have a floral dimension. On the palate the mellow, generous and totally ripe pear fruit unfolds fully and gives glimpses of very juicy ripe, dried and baked fruit. All of this richness is countered by lemony freshness. There is an earthy textural element, and more shimmering fruit reminiscent of bottled mirabelle plums. This is generous and just off dry, with a concentrated, convincing and very moreish balanced richness.
Gently savory hints of yeast on the nose lead to an easy, refreshing palate. This is light, with notes of citrus and pear, but it has a concentrated core and comes with a clean, moreish finish and harmonious balance.
Gently soft and ripe, full of creamed pear and red apple flavors. There is a touch of structure as well to give an edge to it, leaving a warm glow of rich fruit on the finish.
Gently soft wine, with a creamy character. There are light white and citrus fruit flavors, hints of green herbs and just the right amount of acidity.
Gently wood aged, the wine is rich in tannins and with generous red fruits. It is ripe with pepper as well as red-fruit flavors. It will be ready to drink from 2018.
Genuine, clean and simple, this bright Rosso di Montalcino offers aromas of cedar wood and cherry cola over loads of wild berry fruit. There's a raw, simple quality to the wine and fresh fruit abounds.
Genuine, honest and straightforward, this ruby-colored Valpolicella Superiore from the Valpantena area boasts aromas of red fruit and blueberry with pretty accents of spice, leather and cola. It's smooth and velvety on the palate with a buoyant, cheerful touch of acidity on the finish: Pair this wine chicken or pork.
Georges Duboeuf follows this cru estate, owned by the Meziat family, and produces the wine. It is a ripe wine, shot through with young, juicy acidity. There is structure as well as minerality to give the wine shape. Drink from late 2017.
Gerbino is a blend of Cabernet Sauvignon, Merlot, Nero d'Avola and Syrah that offers an awkward bouquet of red fruit, bitter almond and tangy dill. A charred burnt note also appears on the close.
Gerin's lieu-dit wines from 2013 are both successful. Les Grandes Places is muscular but not musclebound, combining finesse and elegance with elements of roasted meat and grilled fruit. After 20 months in new oak, the nose reveals hints of baking spices, but those are balanced by blueberry and pepper elements. Drink 2018–2028.
Get a case of this and make it your house wine for easy drinking. It's dry and spicy, and has enough cherry, berry and cola flavors to satisfy your tastebuds.
Get beyond the yeasty aromas to reveal a fruity, creamy textured wine. It has ripe yellow fruits, an herbaceous element and a smooth, full mouthfeel.
Get passed the name and label and this is a typical fresh and fruity wine from Gascogne. It is light, herbaceous and immediately drinkable with its lemon and green fruits. Screwcap.
Get past the meaty aromas and the wine is smooth, caramel and spice flavored. The wood flavors are prominent suggesting the wine has been aged well. At the end, berry fruits and acidity come through.
Get past the pharmacy aromas and this is a pleasant, if rather fat, wine. It has some pear juice flavors along with a final light acidity.
Get prepared for another star wine from this Patagonian winery. Fresh berry, graphite, cola and toasty aromas lead to a big and smooth palate with supercharged black fruit, herb, toast and mocha flavors. It's spicy, dry, balanced and not the least bit out of shape. No matter how you cut it, this is an excellent Argentine Malbec to drink now through 2020.
Get through the dirty nose and there is plenty of red fruit and acidity. The wine is dry and fruity but spoiled by that rustic edge at the beginning.
Get to know the local red grapes of Gaillac that make up this blend: Duras, Braucol and Prunelard. Together, they create impressive structure, concentration and intensity. Acidity balances the bold red fruit and ripe cherry flavors. It's a serious wine with good potential and will be best from 2020.
Gets off early with fresh tomato, spiced red plum, tobacco and vanilla aromas. The palate is fine but tight, with herbal fruit flavors, pepper, tomato and sharp acidity. Finishes with olive and tomato notes. Not the sweetest or softest thing going, but good if you like Navarran wines and their patented herbal, red-fruit character.
Gets rolling with a blitz of dark berry, cedar, bramble and graphite aromas. It feels punchy for being a dark-style red, with meaty black-fruit flavors. On the palate, it turns juicier and more rugged as the acidity steps up, ultimately finishing thick but catchy, with peppery spice. A blend of Tempranillo, Cabernet and Merlot.
Gets the Cabernet job done with sweetish blackberry and black currant flavors, tinged with oak-like notes. But it's a fundamentally uninteresting wine, even at this price.
Gets the Chardonnay job done effectively, offering flavors of orange, papaya, buttered toast, caramel, cream and vanilla honey. Pretty simple, but the price is right for what you get.
Gets the job done with its rich tannins, crisp acids and solid blackberry, mocha and orange zest flavors. Easy to drink, and ready now. Production was 1,685 cases.
Gets the job done with modest tangerine, pineapple and cream flavors. Nice and crisp and dry, but it's pretty thin.
Getting past the giant blast of oak that dominates the bouquet is not an easy task, but the intrepid wood chopper will find another side to this wine, one that's full of bright, juicy black fruit and syrupy core sweetness. Of course, the oak is always present and with that comes mocha, coffee and vanilla notes. Imported by Gascon USA.
Getting past the heavy bottle, you find a structured and firm wine that has aging potential. Dark and firm, with rich black-plum flavor and a concentrated texture, the wine is developing into a ripe, impressive wine. The mineral edge will integrate well over the next year. Drink from 2018.
Getting quality Pinot Noir for $20 remains a tough trick to pull, but this succeeds with fresh raspberry, white pepper and wet rock aromas. The flavors are delicate, ranging from cherry to cedar to Italian herbs, with some noticeable complexity.
Gewürz can be dry or very sweet. This bottling is right in the middle. You'll find sugary flavors of peaches, tropical fruits and honey, with the variety's famous spiciness. The alcohol is nice and low.
Gewürz fans, including sommeliers, should buy this by the case. It's classic California, rich and zesty in acidity, with spice-tinged citrus, peach, vanilla and honeysuckle flavors. With an off-dry finish, it's perfect for Asian fare.
Gewürz is always the easiest of grapes to spot, and this wine has all the right varietal characteristics—the floral character, the lychee flavors and the surprising pink grapefruit and sugary acidity. It is not sweet, but is definitely rich.
Gewürz is practically an endangered species in California, and this wine does nothing to advance the cause. It's soft, simple and watery, with off-dry flavors of gingerbread, spices, oranges and vanilla.
Gewürztraminer has lost some popularity lately, but this is really a lovely wine. It's spiciness and slight sweetness, not to mention the acidity, suggest pairing with today's Asian-inspired fare, especially based around chicken, lamb and pork.
Gherardino offers tight fruit nuances of forest berry, white cherry and cranberry, wrapped within generous tones of almond, wet earth and blue flower. It's an easy-drinking Sangiovese, with bright acids on the finish.
Gia Domella scores with another fine Cabernet off this property, although this '06 is $7 more expensive than the '05. It's a dry, 100% Cab that shows an herbaceousness and soft tannins to the sweet oak and blackberry flavors. Now–2014.
Giacomo Vico presents a beautiful Barolo with gorgeous intensity and extremely elegant lines that characterize both the bouquet and mouthfeel. Aromas of cola, cherry, soya, tobacco and cedar are followed by firm, drying tannins.
Giacosa Fratelli (to be distinguished from the venerable house of Bruno Giacosa) tends to make good, solid wines but never anything really earth shattering. This proved to be one of his best, a lovely nose of dark fruit, chocolate, soy and smoked meat. Quite soft on the palate, but rich and layered,and although it showed a touch of mid palate hollowness, the finish was good if somewhat chunky. Needs 3-5 years to really come round.
Giall'Oro demonstrates that Prosecco Superiore does indeed show individual traits linked to the special territory that characterizes this corner of northern Italy. The wine is soft and creamy with pretty endnotes of ripe peach and melon.
Gianelli's first attempt with this Italian variety is all that one expects from an Aglianico that is meant to be deep, dark and dense, all chocolate and cherries, tight yet bright. Save it a few years for when you're next having osso bucco.
Gianfranco Bovio represents 20 hectares of vines planted to Nebbiolo, Dolcetto and Barbera. The Arborina cru has clay soils and its wines are, as a result, slightly more concentrated and darker in color. Aromas here recall blackberry, black licorice and cherry cola.
Gianni Brunelli's elegant Brunello opens with a bright ruby color and a lean, tonic appearance. Yet the aromas of cherry, anise seed and wild flowers are intense and beautiful. The mouthfeel is streamlined and compact.
Gianni Masciarelli has mastered the tricky art of growing Chardonnay in the Abruzzo and this sophisticated, barrique-aged wine shows his enormous talent. Dedicated to his wife, layered aromas here include vanilla extract, pineapple, honey and almond backed by elegant mineral nuances. Wood-driven flavors are underplayed in the mouth, allowing the quality of the fruit to show.
Giant and black, with extracted but pruney aromas that are sweet and raisiny. The palate is chunky, with raisin, fig and black plum flavors. Sweet but falls flat on the finish; has its good qualities but frankly it's an overripe wine.
Giant out of the blocks, this full-bodied, midnight-black bruiser delivers a heavy blast of graphite, vanilla, coconut, char and blackberry on the nose. A heavy, tannic, borderline syrupy palate is appropriate for flavors of toasted coconut, vanilla and oak. A chocolaty finish loaded with barrel resin is rich and heady. This is an extracted heavyweight from a warm year. Some will love it; others will find it too oaky and overripe. Drink through 2021.
Giant waves of blackberry and burly oak provide a density and richness on the palate, accented by barrel vanilla, mocha and cigar. Not for the faint of heart, it should be enjoyed with big food and bigger friends.
Gibbston is the coolest of Central Otago's subregions, and this wine reflects that in its delicate floral and herbal notes, even a touch of rhubarb. But there's also ample cherry fruit and a wonderfully lacy, silky texture. Long and crisp on the finish. Best from 2012–2018.
Gibbston Valley is one of the coolest parts of Central Otago, so its fruit is often blended with that from other regions. This medium-bodied wine is all Gibbston—tart, wiry and herbal, with pie cherry fruit and lemony acids on the finish. Despite all that, the tannins are nicely ripe.
Gifford Hirlinger's Stateline Red is perhaps the least-known best-value wine in the Walla Walla AVA. The blend changes radically from year to year—this is 83% Cabernet with splashes of Malbec, Tinta Cão, Tempranillo and Petit Verdot. Focused and concentrated, it has a streak of orange and cherry liqueur, and yummy highlights of coffee cake.
Gigante offers a not-so-giant expression of Chardonnay with nicely measured aromas of stone or passion fruit, pineapple and white almond. The wine is aged in both wood and stainless steel to achieve more length and density on the finish.
Gigantic, huge, enormously extracted Zinfandel. So strong, it's practically a food group. Offers tiers of raspberries, cherries, blackberries, black currants, raisins, dark chocolate and spices. The alcohol level is very high, giving it a hot finish. It's a classic example of this old vine, superripe style.
Gigantic, huge. Just erupts with the most intense cassis, chocolate and smoky new oak. Classic Howell Mountain structure, with dense, sweet young tannins and firm acidity. So immature, it's sappy and jammy now, and is sorely in need of cellaring. Don't touch before 2011, and should provide enjoyment for many years after.
Gigondas is Meffre's home turf, and this cuvée is impressive, boasting ample weight, rich tannins and massive extraction. It's dense and dark, combining asphalt, coffee, chocolate and licorice with black cherry preserves. Ultimately it leaves one wondering if it isn't trying too hard, but it seems worth putting a few bottles away until 2015 and seeing how they turn out.
Gilles Nicault, who oversees the Long Shadows portfolio, makes this pure Cabernet. If this had a Napa Valley label on it, it could sell for three times the price. The structure is full and fleshy, but with the vividly bright fruit that screams Washington State. Juicy acidity underscores the berries, cherries and plums; the generously applied new oak adds texture and layers of caramel, coconut and chocolate. A bottle that belongs with Washington's (and California's) best.
Gillmore is one of the Maule Valley's top producers of Carignan. This warm-vintage offering smells of cedar, balsamic notes, spice and dark fruits. In the mouth, it's a touch choppy, while salty plum, fresh tomato, herb and spice flavors end long, spicy and oaky. Drink through 2021.
Ginger ale and Sprite are the first things that come to mind when you give it a sniff. The palate shows ripe and sweet orange, tangerine and pink grapefruit, while the back end is lean and citrusy but far short of complex. Good in a standard way.
Ginger and saffron intensify the spicy mineral-toned complexities of this gorgeously silky nectar. It's lusciously fruity as well though, boasting cutting white grapefruit and lemon flavors that penetrate through a long, tea-stained finish. Drinks beautifully now but should only intensify through 2024.
Ginger, lemongrass and herbaceous aromas precede a zesty, citric palate with sharp acidity. This hints at sour lemon and grapefruit flavors while bringing in sweeter lime and melon notes. A cleansing, citric finish is tart to sour. 85% Torrontés and 15% Riesling.
Gingerbread and graham cracker provide this 100% Cabernet Sauvignon with a distinct warmth of character. Elegant, light and restrained, it opens with a prominent rose aroma. It then offers cherry and raspberry delicacy around subtle French oak and vanilla on the palate, all lingering long though the finish.
Gingery spice notes accent fresh pear and melon fruit in this medium- to full-bodied wine. It's round on the palate but not flabby, with a warm, spicy finish. Drink now.
Giorgia presents textbook Moscato d'Asti aromas of sweet flower, fragrant soap, jasmine, honeysuckle and peach blossom. This lively sparkler shows impressive intensity and subtle elegance with a smooth, silky feel in the mouth.
Giovanni Rosso's Barolo Serralunga opens with bright intensity and lively aromas of black cherry, raspberry, smoke, mineral, red rose, licorice and root beer. Those floral-rose nuances are especially beautiful and the wine should age at least five more years so that the tannins soften.
Girard's recent Petite Sirahs have been great, really defining a Napa approach to the variety, and their 2010 is right up there. It's fairly high in alcohol, but there's no trace of overripeness. You'll find delicious blackberry jam, black currant, grilled bacon and black pepper flavors that finish dry, spicy and above all, satisfying. Wonderful now, but it should easily negotiate the next 10 years in the bottle.
Girardet's Bush Vine series explores recent plantings of Spanish and Italian varieties. Tempranillo has already proven itself elsewhere in the Umpqua Valley, and this deeply aromatic wine is a promising newcomer. Black raspberries, black cherry, sweet grain and dark chocolate scents and flavors are well-balanced. The fruit is full-bodied and chunky, with a hint of cola.
Girardet farms its vineyards organically, does not irrigate, and ferments this wine in stainless steel. The result is a solidly made Pinot Gris, offering lush scents and tastes of ripe pear. Good texture and balance keep it from feeling one dimensional; puts the fruit front and center.
Giribaldi's Barbaresco is smoky and warm with layered tones of exotic spice, cola, leather, tobacco and leftover espresso grinds. It has gritty, earthy, hands-on appeal thanks to what can best be described as rustic charm (it is aged two years in traditional oak casks). Drink it with boiled meats and mint sauce.
Girifalco is an interesting expression of Sangiovese that shows a very bold and modern side to this characteristic grape from central Italy. Dark blackberry and prune are backed by thick concentration with lingering tobacco and chocolate.
Girlan's youthful and fragrant Pinot Bianco delivers aromas of honeydew melon and white rose. The wine is tonic and fresh in the mouth, yet has the staying power to pair with white meat or pork roasts.
Girlan is a quality-minded producer from the extreme north of Italy with a beautifully crafted and intense expression of Chardonnay. You'll get aromas of peach blossom, freshly churned butter and almond nut over a smooth and supple mouthfeel.
Girolamo is a Merlot from the southern part of Chianti Classico that does a remarkable job of being modern and delicate at the same time. On the one hand, you get rich notes of chocolate, cherry and coffee, but on the other, you get ethereal nuances of blueberry, spice and cola. Ready to drink.
Girolamo Russo has crafted a gorgeous wine with impressive elegance and complexity. Aromas recall ripe fruit, dark vanilla bean, smoked bacon fat and a touch of cedar wood. The wine's texture is smooth and fine and it leaves a lasting impression of forest berry fruit on the finale.
Girolamo Russo is an impressive winemaker and we are absolutely smitten with his elegant line of Etna wines. The Feudo cru offers an interesting medley of fruit, spice and mineral notes with playful dabs of smoked bacon. Try it with a thick cutting of pecorino cheese.
Gisborne wines are poorly represented in the U.S., but this is a good introduction. Mouthwatering scents of bergamot, hickory smoke and peach lead the way, followed by similar flavors on the palate in this medium- to full-bodied wine. Hints of cashew and underripe pineapple creep in on the crisp finish. Drink now.
Giscours shows an initial character of great style and elegance. The shining fruit and concentrated tannins follow, making it both a seductive wine and one with a long-term future.
Giuseppe Ciavolich presents a wonderful expression of Pecorino with a dark golden color and intense aromas of apricot and ripe melon. It has a soft, creamy quality and touches of caramel and butterscotch.
Giuseppe Nada and his son Enrico have produced an earthy and gripping Barbaresco, with floral, truffle aromas punctuated with Alpine herbs. The palate shows layers of dark cherry-berry fruit, balsamic notes of sage and mint, all backed up by a firmly tannic backbone. Best after 2016.
Giuseppe Rinaldi awes and amazes with the Cannubi-San Lorenzo-Ravera Barolo, but is slightly less successful with this wine from the Brunate and Le Coste crus. The wine is lively and fresh but is also less intense on the nose. The mouthfeel is dominated (at this early stage) by thick, bitter tannins that will no doubt soften with time.
Giustino B is a top-notch Prosecco with deep complexity that is rare to find in this category of sparkling wine. The wine is floral and delicate with pretty notes of jasmine, honeysuckle, acacia flower and a touch of wild sage. It's feminine and delicate on the nose and palate.
Give credit to Ballentine for sticking by this variety even when it's such a hard sell. It's a good wine, crisp and minerally, with sweet Pinot Grigio-like citrus, vanilla and spice flavors.
Give credit to cool Monterey for yielding a wine that's this dry, with acidic long hangtime fruit. It's this type of PG that has made the variety an overnight success. The acids perk up the palate, making the pineapple, peach, fig and wildflower flavors bright and tangy.
Give Grüner the chance to become really ripe and you end up with luscious, rich wines like this. It may be dry, but its texture is so unctuous and soft. Its peach, lychee and kiwi fruit acidity offer the chance for drinking soon, but also promise good aging over the next 2–3 years.
Give it air time and it'll give back floral raspberry and cherry aromas in front of a racy, forward-style palate that's got cherry and red plum flavors and integrated spice. Not overbearing; clean and dry on the finish. Atypical for a Carmenère-led prestige wine; it's more streamlined and red in character.
Give Prapò Barolo a few minutes to open in the glass. As it does, floral aromas evolve into tones of berry fruit, cola and smoked ham. The mouthfeel is compact, firm and crisp with a touch of menthol freshness at the end.
Give this 100% Cabernet just a little more time in the cellar. Even at six-plus years of age, its tannins are hard, although the primary blackberry fruit flavors are beginning to dry out and become earthy. It should approach its peak around 2015.
Give this a few more years of cellar aging to better integrate the oak spice and toast elements that appear on the bouquet. Nebbiolo's legendary aging potential shines through with tight tannins, bright acidity and a beautiful medley of balsamic and herb aromas.
Give this ageable Pinot time in the cellar. It's tight now in tannins, with fresh acidity perking up primary fruit flavors of cherries, raspberries and jam. Very fine in structure, very complex in depth, it should come into its own after 2010.
Give this blend extra credit for sheer power. It rocks the palate with intensely ripe, concentrated flavors of blackberries, cherries, currants, chocolate and oak. The flavors are so rich and fruity, but the wine finishes dry. Drink now.
Give this Bordeaux blend a good, long decant before you pour. It's tight and young in tannins and acids, and the blackberry, cherry and currant flavors have a jammy edge. It's a well-made wine despite the rugged mouthfeel. Based on Merlot, its future is entirely unpredictable.
Give this brisk, young Pinot 5–6 years in the cellar to mellow. It's clearly a very fine wine, clean and elegantly constructed, with rich tannins and a bright squirt of acidity framing ripe cherry, currant and licorice flavors.
Give this Cab credit for immensely ripe, fruit flavors of blackberries, cherries, currants and cocoa. Rich in oak, it finishes dry despite the opulence. It's hard to find anything particularly Rutherford-y, but it's delicious for drinking now.
Give this Cab extra points for the dazzle factor. It shows the most beautifully ripe flavors of blackberries and cassis, and a powerful but tasty coating of smoky oak. The tannins are so sweet and fine, but the excessive softness robs the wine of structure.
Give this Cabernet a brief decanting. After that, the aromas and flavors match up in cherries, blackberries and cassis, with a savory coating of sweet oak. Drink now.
Give this Cabernet high marks for sheer lusciousness. It's ripe in blackberries, black cherries and currants, with a veneer of sweet oak. Not a longterm ager, so drink over the next five years.
Give this Cabernet Sauvignon  time in the glass for initial rubbery aromas to subside,  revealing berry and cassis scents. The mouthfeel is round and balanced, with flavors of graham cracker, blackberry and chocolate. A mellow finish that's fresh and friendly seals this wine's quality position.
Give this Chard a year in the cellar to let the oak integrate with everything else. Right now, it shows a woody sappiness that dominates. Under that is a fine wine, dry, acidic and ripe in pears, Meyer lemons, green apples and golden mangoes.
Give this crisp young wine some time in a decanter, and it gets better as it warms up in the glass, evolving from being tight, acidic and closed to offering exotic flavors of raspberry jam, tangerine zest and baked cherry pie, complete with the smoky-sweet crust. Best now and through 2010.
Give this deliciously polished 100% Cab a year or two in the bottle to let all the parts come together. It's rich and forward in black and red cherries, red currants and licorice, with a generous overlay of sweet, toasty oak.
Give this dramatic young Pinot time to grow up. It's super-young in jammy cherry, raspberry, licorice, cola and smoky new oak flavors, and while the tannic-acid structure is first-rate, it's a little too unresolved for full enjoyment. Needs at least through the end of 2008 to come together. But should be magnificent, and capable of several years in the cellar.
Give this dramatic young wine a little time in the decanter or the glass to gain its stride. Right out of the bottle, it's tough as nails, but a bit of breathing softens it, bringing out a vast core of sweet black currant. Lots of new oak adds to the sweetness in the form of buttered toast. Should age well, if you're in the mood to cellar it, through 2017 or so.
Give this dry elegant Pinot 4–5 years in the cellar to soften and mellow. Right now, the tannins dominate, making it tough. Underneath are fascinatingly earthy flavors of cherries, cola, mushrooms and exotic spices.
Give this dry, elegant Pinot a couple of years to let all the parts knit together. Right now, the oak stands out, and the acidity seems out of balance with the rich raspberry and persimmon fruit. It's a remarkably complex wine, however, and should be even better by 2016.
Give this dynamic young Cabernet blend a good decanting or a little time in the cellar to mellow and let its edges round off. It's tannins are hard and astringent, masking the blackberries and black currants. Not one for the long haul, but 3–4 years should do the trick.
Give this fresh Pinot Noir some time to breathe, and then enjoy it for its brisk acidity and friendly raspberry, cherry and persimmon flavors. It has an earthiness that would pair well with mushroom risotto.
Give this gorgeous wine a few more years in the bottle so that the evident oak tones become tame and supple. You can count on the wine's aromas of cherry, blackberry and plum to carry it forward. At this young stage, however, those oak shadings are too evident and the wine is in its infancy. Drink after 2012.
Give this immature Pinot 3–5 years in the cellar to mellow. At just a year and a half, it's all fresh and raspberry jam-like, with brisk acidity that gives it a bite of cranberry tartness.
Give this lovely Pinot Noir a few hours in the decanter and serve now with your best lamb and steak entrées. It's dry, refined in the acid-tannin balance and deliciously complex, with waves of raspberries and cherries, pie crust, baking spices and toasted oak.
Give this lush young wine a year or two to come around. That should give all the elements time to meld. It's a juicy, ripe wine, bursting with jammy cherry and cassis flavors, with a strong note of white pepper and clove that dissolves into a tannic finish.
Give this lush, rich Syrah two or three years to soften and develop in the bottle. It's a very good wine, offering impressive blackberry, blueberry and cherry-pie filling flavors, wrapped into fine acids and tannins. But it's fresh and young and will get better. Better well into 2011.
Give this lusty young Cabernet a few years to let the parts mellow. Right now, it's tannic and sharp, with black currant and blackberry jam flavors, and the oak hasn't been integrated with the fruit. 2011–2014.
Give this Merlot some time to breathe before serving. Right out of the bottle, it's tough, gritty and tannic. It will never be a mellow wine, but it does have nice black-cherry and licorice flavors.
Give this oaky Amarone a few more years in the bottle to allow the wood elements to come into line. Cherry fruit does exist beyond the lavish layers of Spanish cedar and toast, and the wine comes together nicely in the mouth thanks to its velvety tannins and smooth feel.
Give this Pinot  Noir a couple of years to knit together. Right now it's a little acidic, and it offers flavors of Life Savers candy, raspberry and cherry. The mouthfeel is velvety smooth.
Give this Pinot credit for its rich, ripe cherry pie, red licorice, cola and baking spice flavors, which are savory and delicious. It's a bit one-dimensional, and doesn't seem like an ager, but it does show the elegance of the Santa Lucia Highlands.
Give this Pinot Noir a few hours in the decanter before drinking it. Right out of the bottle, it's tight and brittle, but air brings out the core notes of cherry, vanilla, red currant and cedar, and makes it develop a drink-me-now appeal.
Give this Pinot Noir some time to breathe and mellow in a decanter. Right out of the bottle, it's tough, tannic and jammy in raspberry and cherry flavors. But it doesn't take long for it to pick up some complexities. This wine's rich, sweet oakiness will pair well with steaks, lamb chops and mushroom risottos.
Give this Pinot two or three years in the cellar, and it could go a bit longer than that. In youth, it's tight in acidity, and the sweet oak and raspberry fruit flavors haven't come together yet. It shows a delightful silkiness and deeper complexities of mushrooms.
Give this polished Pinot an hour or two of decanting and serve it now with a good steak, or try prosciutto-wrapped dates for an exotic appetizer. It's dry, rich and spicy, with ripe cherry, red currant, cola and bacon flavors, edged with sweet, smoky sandalwood.
Give this polished young Pinot Noir some time in the cellar to come around. It's a seriously good wine, dry, tannic and medium-bodied, with a dense core of cherry and plum flavors. If you have to drink it before 2015, give it several hours in a decanter.
Give this pretty Cabernet a brief decant to let it breathe so the tannins can soften a little. It's too soft to age, but offers nice flavors now of blackberries, cherries, mocha, sage, cedar and spices.
Give this Sangiovese Riserva a few minutes in the glass to open. Once it does, this dense and richly concentrated expression offers raw notes of black cherry and spice with moist pipe tobacco at the back.
Give this soft, simple Cab a little time to blow off some unpleasant odors. After a while, it clears, and the wine turns acceptable in berry-cherry flavor.
Give this Syrah a few hours of decanting and drink it now. It's dry, full bodied and dense in blackberry, blueberry, bacon, pepper and oak flavors. Shows real elegance and class, but not an ager.
Give this Syrah a good decant to take the edge off the fresh tannins and acids. It's a gritty, resilient wine notable for its wealth of blackberry, black cherry, currant, beef jerky, anise and pepper flavors, accented with sweet, smoky, caramelized oak.
Give this Syrah another year or two in the cellar. Even though it's a 2009, the blackberry and cherry fruit remains startlingly fresh. Yet the acid-tannin structure is balanced. Should start picking up earthy, meaty notes by 2014.
Give this tough, young Cabernet a good long decant before serving. At first, it's dominated by sharp acidity and mouth-numbing tannins. But after some airing, it offers black currant flavors. This is likely not an ager.
Give this value-priced Pinot Noir its due given that production is nearly 300,000 cases. Aromas of baked cherry, cocoa and baking spices lead to a fresh palate with wiry acidity. Earthy, slightly salty flavors of plum and currant finish steady.
Give this wine 3–5 years in the cellar to let the parts come together. Right now, it's an unconnected mélange of sweet cherry pie, mocha, licorice, toasty oak and dusty tannins. By 2016 it should start to find its harmonious sweet spot.
Give this wine a brief decant, to let some off notes breathe away. The flavors are fine and dry, suggesting sour cherry candy and Dr. Pepper that are brightened with vital acids.
Give this wine a brief stay in a decanter to help blow off some of the tarry notes and it should be fine. It's full-bodied and creamy, with mocha and black-fruit flavors that finish plush and soft. Drink now.
Give this wine a few minutes to evolve in the glass. It is a beautiful expression of Taurasi that does a very faithful job of exploring the depths and horizons of aged Aglianico. It emits elegant aromas of resin, dried berries, cassis, tobacco, rum cake, cola and crushed stone. The tannins are firm but also show a softer, silkier side which makes the wine approachable now.
Give this wine a few minutes to open up, and once it does it's a lovely example of cool climate Chardonnay. Subtle notes of ripe lemon, stone fruit, butter, and smoke lead into a slippery textured, medium-weighted palate. More lemon and stone fruit mark the flavors, and toast and smoke show on the finish.
Give this wine a few more years in the cellar before popping the cork. The tannins are slightly astringent, and the palate is thickly layered with ripe fruit, red apple, tobacco and moist earth notes. There's depth and consistency in the mouth, along with a playful touch of sweetness.
Give this wine a year or three in the cellar, unless you like your Pinots a little on the tough side. Tannins and earthiness currently dominate the polished raspberry and cherry flavors. If you do drink it now, decant for a few hours, but not overnight.
Give this wine credit for consistency: in the three years it's been on the market it has scored the same each vintage. This offering is soft, fleshy and slightly green on the nose, with a wet, easy palate that gives mild citrus, apple and peach flavors. Good in the mouth, with just enough acidity to keep it kicking.
Give this wine credit for dryness, crisp acidity and intensity. It's rich and strong in sour black cherry candy, cola, bitter dark chocolate and herb flavors. It's also very tannic, so much so that it's practically undrinkable now. Give it 4–5 years in the bottle, decant, and drink with beef or lamb.
Give this wine credit for sheer exuberance. It's a mélange of cherries, root beer, sweet mushu plum sauce and smoky sandalwood, folded into soft, smooth tannins, and brightened with acidity. Textbook coastal Pinot Noir for drinking now.
Give this wine credit for the sheer power of its fruit. Swamps the palate with freshly crushed raspberry and cherry flavors, liberally enriched with sweet vanilla and caramelized oak. Other than that, it's a bit soft and one-dimensional, but the score reflects how delicious it is.
Give this wine more structure, and the score would soar. It's dry and smooth, with classic blackberry, black currant and cedar flavors that finish long and spicy. But it's so soft, it feels like it melted in the mouth. Ready now.
Give this wine some airing out to let the SO2 blow off, and it will reward you with a pleasant mix of orange peel, sweet citrus and honeydew fruit. The residual sugar is 1.35%, but it feels a bit sugary in the mouth—definitely in the off-dry camp. Some of the fruit is from a 1973 Sagemoor block, among the oldest Riesling in Washington.
Give this wine some time in a decanter, because right out of the bottle it smells a little dusty. After a while, that recedes into the background, and the flavors are very nice, suggesting ripe cherry and cola. Fine tannins and classic coastal acidity provide good balance.
Give this wine until 2020 in the cellar to let all the parts begin to come together. Tasted in March, it's all about tannins, unintegrated oak and fresh, ripe raspberry jam fruit. There's a good wine in there somewhere but it's hiding right now.
Give this wine your full attention and it continues to give back. Tart young strawberry and black cherry fruit flavors are set in a frame of light toast and juicy acid. With perfect balance, good length and emerging details, more complexity should develop as this wine ages. Suggestion: cellar until 2018–2020.
Give this young Cab time in the cellar to come around. Right now, it's fresh and tannic, with primary fruit blackberry and cherry flavors, and the sweet smoky oak hasn't been integrated. Should knit together over the next 4-6 years, at least.
Give this young Cabernet a good decant before you serve, because it's a big, brooding wine that needs some air to open up. Right out of the bottle, it's tannic and dry, and the blackberry and black currant flavors are buried under a blanket of astringency. But it's quite a good, well-made wine.
Give this young Pinot 3–4 years to begin to develop, and possibly far longer before the fruit fades away. Right now, it's tannic and closed, despite sweet, ripe cherry, raspberry and cola flavors. It shows firm acidity and a fine jacket of oak that has not yet been integrated with the fruit. So intense and powerful, it's hard to believe the alcohol is a low 13.2% by volume.
Give this young Pinot a few hours in a decanter to let it air. Right out of the bottle, it's tough and tight, with polished cherry and oak flavors. Drink now.
Give this young puppy a few years to shed its babyfat. It's a bit tannic and hard now, although the blackberry, currant and cedar flavors are just fine. But it's not a longterm ager due to some raisining.
Give this young wine a decanting to let some initial mustiness blow off. Afterwards, it's soft and earthy, with a sweet core of black cherries and oak. Should develop over the next 4–5 years.
Give this young, fruity wine a few years in the cellar. The flavors are all primary blackberry, blueberry and cherry jam. The tannins and a touch of espresso bitterness might easily help this Zin develop through 2012.
Give this Zin extra points for sheer power. The vineyard consists of two parcels in St. Helena that date to the 1930s or earlier. It's a tremendous wine, dry, full-bodied and strong in alcohol, with blackberry, blueberry, red currant, licorice, black pepper and cedar flavors.
Given 10 months in new French oak, this Dolcetto is firm and lush, imparting mouthwatering raspberry cobbler and smoky, cinnamon-cola aromas. Featuring resolved acidity, the texture is smooth and satisfying. It finishes leathery with a taste of earth.
Given 22 months in new French oak, this reserve Pinot Noir still brings the fruit front and center. Blackberries rule here, but there is a strong menthol/mint streak as well, which leaves the palate feeling as if a curiously strong breath mint has recently passed through. Kason seems to have great fruit sources, packaged in a rather rustic style, but offering quite delicious and bold flavors at moder prices.
Given a year's aging, this Chenin Blanc has lost its initial fruitiness while gaining a more nutty, complex series of flavors. It is rich, full and packed with both acidity and baked-apple fruit flavors. The wine has potential for aging over 2–3 years.
Given about a year in French oak, less than half of it new, this is a cohesive blend of 53% Grenache, 29% Mourvèdre, 12% Syrah and 6% Counoise. It's brawny in meat and leather, blackberry and tar, with a velvety mouthfeel benefiting from integrated oak.
Given additional structure from the addition of 21% Cabernet Sauvignon and 1% Petit Verdot, this well-made wine shows a wealth of plum and raspberry that's succulent on the palate. Soft supple tannin provides support and a touch of heat, the finish is awash in cinnamon and vanilla.
Given ample time in oak, this wine delivers size and strength, a feisty celebration of big blackberry fruit and muscular tannins, well representative of both the vineyard and the vintage. Strawberry, mushroom and truffle figure prominently, with a finish of black tea.
Given extended lees contact during barrel fermentation to add richness, this wine is rich and incredibly intense, a mix of crème brûlée, brown sugar and hazelnut aromas with a palate satisfying in pear puree. Despite its power and heady qualities, it finds a nice balance in the glass, ending round and lush, yet bright.
Given extended time on lees to add richness and texture, this wine succeeds on every level, showing a brightly exotic nose of floral citrus before allowing nuanced layers of spicy nutmeg, grapefruit, fig and fennel to slow dance on the palate. Rich, it retains enough acidity to remain fresh and lively.
Given extra time in bottle, this reserve-tier wine offers a generous layering of chocolate and blueberry flavor, the tannins soft and pillowy. Simple in its rich coconut and leather tones, it finishes without fuss.
Given extra time in the bottle, this wine combines a majority of Cabernet Sauvignon with Merlot, Cabernet Franc and Petit Verdot, aged entirely in French oak. The entry is sanguine and generous in red currant and denser blackberry, while elements of thyme lurk on the back of the palate. While the tannins remain sizable, they're silky, and should take on additional plushness in time. Cellar through 2020.
Given four months in concrete egg, this is an exotically crisp and textured white, lean and high in acidity with plenty of mouthcoating body to find its balance. Lemon, grapefruit and tangerine are the highlights, finished in refreshing layers of white peach.
Given four years in 100% new French oak and another year in bottle, this is a blockbuster of a wine. It's huge in every way, from its intensity of coconut, vanilla and milk chocolate to its dense, chalky tannins. It may need time to come around, its sheer weight impressively wrapped in blackberry and blueberry jam.
Given how cool and difficult the 2008 vintage was, this is impressive. Bold, oaky aromas of coconut, cola and mocha come with a blackberry backing. Vibrancy and hard tannins push the palate, which brings chocolaty flavors, spice and mocha along with core berry. Licorice, toast and other black flavors drive an oaky, hard finish. Drink through 2021.
Given its high-octane aroma of barrel and petrol, this Pinot is defined by its need to settle down, more disheveled teenager than the groomed adult it surely will become. The bones are there, dark berry fruit and lurking, earthy spice. There's a developing softness to the texture, the aromas still being worked out.
Given its modest price and weighty alcohol, this wine should find many admirers. Thick and tannic, it could pass for a heavier red than Pinot Noir, and it offers bulky, rustic fruit flavors, with some heat on the finish.
Given more than two years in all-French oak, this 100% Cabernet impresses in balancing juicy red currant and cherry fruit against more savory tannin and herb. Structured, it should gain traction and mellow in severity through 2020–2025.
Given more than two years in all-new French oak, this hearty, generous Cab comes from the winery's estate vineyard. With a taste and smell of bay leaf marking the entry, the juicy red ripe berry fruit is followed by chalky, grippy tannins.
Given more time in bottle, this wine is blended with 25% Cabernet Sauvignon. A smokiness permeates the bouquet initially, before a more floral, violet perfume weighs in. Tannic and concentrated, the wine is also subtle in herb and tobacco, with a layering of cassis and raspberry.
Given neutral oak, native yeast, passive carbonation and left unfined and unfiltered, this sublime wine, made by Pax Mahle and sourced from a windswept vineyard impacted by the Petaluma Gap, doesn't hold back in flavor or complexity. Gamy manure and white pepper mingle on the nose before opening the way to sultry, brooding waves of spicy, tangy orange and plum. This wine is pretty and powerful at the same time, while riding a low-wave of alcohol.
Given one year's aging, this fruity wine has blossomed out with pear and peach flavors that go beyond the initial youthful herbaceousness. It has a good depth of flavor, a wine that is both bright with acidity and rich with ripe fruit.
Given only 25% new oak, this is a very light, thin and foresty version of the variety, combining funky earth and savory cardamom-type spice with bright, tart red fruit that veers more pomegranate than cherry.
Given plenty of time in bottle, this wine is drinking beautifully now, balanced and pillowy in texture. Vanilla-cherry and clove sit atop a note of graham cracker, lingering around smoky oak and a lengthy finish.
Given slightly less new oak (60%) than the producer's Les Sommets bottling, this is an equally rewarding wine, blended with 12% Merlot. Red fruit dominates atop a soft grip of leather, pencil lead and cedar. The considerable density of the tannins and overall firm texture suggest this will benefit from further aging; drink 2018–2022.
Given St. Clair's track record, this has to be viewed as a bit of a letdown. That said, it's still a well-made, light- to medium-bodied wine, offering a blend of modest tropical fruit and some grassy, tomato-leaf notes.
Given sufficient time to open up, this cool-vintage wine brings notes of dried herbs, chocolate, anise, pencil lead and wood spice. The luscious chocolate and cherry flavors are soft, supple and concentrated, with enough tannins to benefit from additional time in the cellar. Drink after 2016 or give it a two-hour decant.
Given that 2009 was a hot vintage in Chile, it's not shocking that this old vine Cabernet is rich, ripe and syrupy. The nose is attractive and offers aromas of blackberry, tree bark, herbs and minerality. The palate deals gritty tannins and rich, raisiny flavors of cassis, blackberry, coffee and toast. This finishes a touch choppy and rough, with weight and power. Drink through 2016.
Given that Albariño doesn't age that well, this 2010 version is in pretty good shape. Aromas of stone fruits and wet stones lead to a plump, fleshy palate with chunky flavors of melon and lees. On the finish is where this shows its age; there's mild oxidation and bitterness along with a soft, fading feel.
Given that the package holds the equivalent of four regular-sized wine bottles, this delivers a fair quaff for the price tag. Slightly sweet, it has a candied, bubblegum character, light melony fruit and a granular, sugary aftertaste.
Given that this is Merseguera, a variety that normally doesn't rank that high, this is impressive. Aromas of honey, peach, apple and melon are more composed than loud, while the palate is layered and braced by fresh acidity. Flavors of apple and green plum are lightly oaked, while the finish is lemony and long.
Given that this is where Santa Barbara County's first Syrah was planted, it's no wonder that Zaca Mesa makes well-balanced expressions of the grape with stunning consistency. This bottling shows blackberry, black pepper, cola and purple flowers on the nose, leading into a tightly structured palate packed with tart black-plum skins, beef char and more black-pepper dust.
Given the $27 price, this “limited edition” Sauvignon is lacking in many places. The nose is challenging, with a strong scent of bathroom cleanser, while the palate delivers acid and citrusy flavors but no middle tier. On the finish, it's like scallions and tarragon, with cutting acidity.
Given the dearth of good Argentinean rosés on the market, this one from Cafayate (based on Malbec) is pretty tasty, balanced and interesting. The nose is succulent and not offputting, while the palate shows fresh red apple, cherry and length to the finish. Not complicated but racy and clean.
Given the difficulties of the 2010 vintage, this wine is a success. The tannins are young, thick and astringent, and then the acids kick in. After that initial assault, the palate begins to get more interesting complexities of black currants, blueberries, minerals and oak. The suggestion is ageability, but only limited. Give it until 2016–2017 years and drink with hearty fare.
Given the difficulties of this cool vintage, this is an excellent wine with dark berry, herb, spice and vanilla aromas. It's firm on the palate like most 2008s, with flavors of blackberry, chocolate and oak spice leading to an earthy tasting finish. Drink now–2016.
Given the diverse clonal make-up of the vines that go in to this Pinot, the aromas are somewhat muted and shy. Earthy, spicy fruit flavors are characterized by baked red raspberry and strawberry notes, with the wine taking on a denseness on the palate and finish.
Given the great potential of the 2015 vintage, it's reassuring to see that some big brands have scored successes like this. Explosive aromas of lime, tangerine and pink grapefruit burst from the glass, followed by ample citrus flavors. There's a hint of herbaceousness that grounds it in Marlborough, along with a long, passion fruit finish.
Given the high level at which Rioja is running these days, this green wine with aromas of pole beans and tobacco ash just isn't up to standards. Balance and elegance are nowhere to be found.
Given the lauded conditions of 2010 in Rioja, this wine's herbal minty grassy nose and raw tart pulling palate are surprising. Savory herbal tomatoey red-plum flavors finish minty, with lasting fresh acidity.
Given the limited sampling of what I've tried from Casa l'Angel, this is a winery to watch. This blend of Syrah and Tempranillo is fully ripe and clean, with blackberry, toast and minerally aromas. It's solidly built, ready to drink and offers satisfying flavors of cherry and blackberry in front of a warm, medicinal finish.
Given the local competition, this Pinot Noir-dominated sparkler is pretty good. It has a peachy color along with creamy aromas that might be a little oxidized but are soft and easy nonetheless. The palate feel is frothy, while the flavors are of peach pits and underripe cantaloupe. Finishes dry and lively.
Given the overall high quality of the 2010 vintage in Spain, this oaky, slightly volatile-smelling wine is just average. The palate is slightly stewed and cloying in feel, while ultraripe blackberry and raisin flavors come with a heaping spoonful of brown sugar and an echo of leather and herb stalks.
Given the paucity of quality Viognier (or any Viognier) for under $15, this is a notable achievement. Musky, melony and spicy, it marries ample weight and breadth with just enough life-giving acidity. Drink now.
Given the poise and complexity, it's hard to believe this is the firm's entry-level Barolo. It opens with alluring aromas of wild berry, forest floor, new leather, menthol and purple flower while the full-bodied palate delivers crushed raspberry, morello cherry, mint and star anise. Firm refined tannins and bright acidity give it a structured finesse as well as balance.
Given the popularity of the HBO series associated with this wine, it would sell like hot cakes no matter what it tastes like. Luckily, it's decent stuff, albeit a bit aggressive and youthful. Anjou pear, key lime, underripe guava and honeydew aromas lead into a sweet palate loaded with guava and bubblegum flavors. It finishes clean and very juicy.
Given the price this is pretty good stuff. It's plush and offers enough body and ripe fruit to offset the fact that there isn't a whole lot of structure or backbone. For a soft, tasty plum-and-herb style of Carmenère, however, it gets the job done.
Given the vineyard location, on the eastern edge of the Columbia Gorge, this is a unique take on Merlot, falling somewhere between the broad, fleshy Washington style, and the thinner, more herbal southern Oregon style. The layered flavors mix berry, citrus and red plum, in an open, easy-drinking wine that should pair well with a variety of transitional autumn entrées.
Given the vineyard sources (Kiona, Ciel du Cheval) and the AVA (Red Mountain), this pure Cabernet Sauvignon may come into its own with a bit more bottle age. Tasted prior to release, it's in a bit of a dumb phase, the fruit essentially in hiding. A hint of raspberry is there, cloaked in leafy notes, with a slightly chalky finish.
Given this Chandon-owned winery's success with Malbec, you might hope for more here. But this fading Chardonnay doesn't have much going for it. It's flat, with pleasant clove-like aromas and cider-like flavors. It also finishes flat, indicating a short lifespan ahead of it.
Given three years of barrel age and another in bottle, this mature wine offers baked fruit, cedar, clove and red-currant flavors, sizably robust in texture and weight. Thick tannins provide it with additional density.
Given time in both French oak and stainless-steel, this wine combines grapefruit with melon and stone fruit like apricot to offer an unctuous weight on the palate. It finishes dry and balanced with shy acidity.
Given time in stainless steel only, this is a crisp, lightly golden-colored wine forceful in apple, apricot and pear. Medium in weight and acidity, its vibrant refreshment lingers melodically on the palate.
Given time to ferment and age in a majority of neutral oak, this wine still offers thickness and viscosity. It's rich and lush in tropical pineapple, mango and sliced peach, buoyed by acidity and a focused approach.
Given time to ferment slowly in large oak casks, this wine offers golden color and a taste of baked apple and lemon pie. Tart in minerality, it's also fulsome in body and weight, finding a balance between flavor and buoyancy. It finishes with length and breadth.
Given time to settle in both used French oak and stainless steel, this is a nice effort from a well-respected vineyard that's big and juicy in grapefruit and melon. Made in a lighter style, it offers a bite of oak on the finish, leaving a substantial impression.
Givry is one of the unsung values in Burgundy. This ripe and structured wine shows why. It has weight, a firm texture and red plum and strawberry fruit flavors. All these elements are held together by a dark sense of tannin and fine acidity.
Givry, which is located in the Côte Chalonnaise, produces wines that have warmth and a firm edge. This wine fits the style with its juicy red fruits, ripe tannins and solid, chunky finish. This is not for aging, so drink now.
Glaring oak on the nose results in notes of clove, chocolate and spice to go with generic but ripe black-fruit scents. This blend of Monastrell, Syrah and Petit Verdot feels heavy and syrupy, while flavors of maple, toasted oak, chocolate and clove finish ripe, but also sweet and candied.
Glenora's Dry Riesling is intensely fruity with loads of juicy white peach and melon flavors, yet impeccably dry and crisp on the palate. Pure and pristine with a soft minerality that lingers from start to finish.
Glera (the main grape of Prosecco) is enhanced here with tiny percentages of Perera and Bianchetta (two other indigenous varieties of the Veneto) to produce a clear and light sparkler that is redolent of citrus, white almond and delicate spring flower.
Glimmers of game and pepper infuse the red-fruit-driven core of this wine. Plum, raspberry and cherry, dusted with notes of baking spice, flourish on the palate. Medium weight, with dusty tannins, this is reminiscent of crushed dried berries.
Glimmers of minerality lend elegance to zesty white grapefruit, lemon and pear notes in this dry, full-bodied Pinot Gris. A brisk backbone of acidity balances nicely against a mouthfeel that's succulent and satisfying. Drink now through 2016.
Glimmers of saline, nuts and smoke add dimension to the sweet apple and lemon flavors. Brisk with acidity, it has a bright, refreshing profile overall. Drink now.
Glimmers of spice and nuts lend a savory accent to this bright, bristling Riesling full of rich apple and pear flavors. It's dry and light in body, yet punchy and full of zest. Honeyed fruit tones extend through a long, long finish.
Glimmers of wet rocks and pencil shavings inflect the blackberry and cassis elements of this wine, adding depth and interest. Soft herbal characteristics and green tannins result in an overall austere texture, finishing tight and grippy.
Glimpses of bramble and spice, vanilla and toast lend nuance to ripe blackberry and and cherry flavors in this ripe, rich Cabernet Sauvignon. Juicy and concentrated, it's approachable yet stylish with a polished frame of acidity and fine tannins.
Glimpses of dark-roast coffee , smoked nuts and kindling cast a smoky veil upon ripe, sunny black cherry and berry flavors in this Cabernet Franc. It's supple and velvety in mouthfeel but the finish is dominated by firmly entrenched tannins.
Glimpses of golden ripe mirabelle plum and the slightest hint of lovage create a lovely nose and continue to feature on the creamy, finely foaming palate. The body is wonderfully light, framed by foamy autolysis and pervaded by citrus peel freshness. A totally individual but refreshing Austrian fizz.
Glimpses of maturity are evident throughout this wine. Slightly briny, savory aromas on the nose open to layers of ripe black cherries and autumn leaves on the palate. It's rich and supple, fringed just faintly with tannins. Drink now.
Glimpses of savory earth and pressed apple on the nose turn brighter and fresher on the palate of this exceptionally light, honey-kissed Riesling. It's an interesting wine that calibrates dark and light elements deftly. Bristling notes of lemon juice and pith lead a long pleasantly astringent finish.
Glimpses of sunny yellow peach and apple peek through layers of heady spice, vanilla and toast in this brisk but oaky Chardonnay. It's polished but spry, revitalized by a spray of zesty acidity through the midpalate and finish. Drink now through 2020.
Glints of ripe yellow plum lend a mellow air to this streamlined, fresh and citrus-clean wine. A concentrated core gains texture from pithy grapefruit notes. It's a clean, harmoniously balanced wine with staying power. Drink now until 2025.
Glints of spicy, salty soy sauce hover on the nose above a fresh cherry note. The palate is juicy and fluid, mouth filling and round, without being heavy. Cherry notes abound and play, pervaded by freshness and held within a frame of fine, ever so slightly crunchy tannins. The finish is refreshing, bone-dry, clean and moreish.
Glitzy notes of lychee, pink flower and yellow plum skin mingle on the luscious, pliable palate. A blend of Traminette, Vidal Blanc and Viognier, this is full bodied and a touch sweet, with exaggerated flavors that cling to the finish.
Globe-trotting Laely Heron's take on roughly 16-year-old vines in Monterey reveals aromas of Coca Cola, black cherry, ripe plum, sweet beet juice and a bit of tree bark. The palate is powered by anise-spiced cherries and pomegranate, fairly straightforward but quite quaffable.
Gloria Ferrer's 2005 dry Chardonnay and Pinot Noir were both really good, so why shouldn't this bubbly blend of them be? And so it is. Rich in raspberry, lime, vanilla cream, yeast and cinnamon spice flavors, it has a complex, silky texture, with very fine bubbles. Drink now.
Glorious and utterly enticing notes of peach hover on the nose. They are joined by a tart, aromatic citrus tang of bergamot and citrus foliage. The palate has that same alluring aromatic spectrum that unites utter freshness with exoticism. This seems light but also packs an incredible punch. There is energy and verve on the midpalate, which has an utterly compact, concentrated but fluid texture. Bright zestiness illuminates the entire palate. It's a most unusual and most beguiling Riesling with incredible appeal and potential. Drink 2017–2040.
Glorious apple freshness jumps from the glass, there is the slightest touch of honey, too. On the palate, the apple notions persist: there is fresh and baked apple, adding both crisp and mellow notes. Everything is brightened by lemony freshness on a concentrated but elegant and balanced body. Flavors last and have a long, clean and bone-dry finish. This is good enough to go the mileage. Drink now through 2030.
Glorious aromas of coffee, vanilla and exotic spices mark the nose of this very impressive red. Strapping tannins are the backdrop for dense mineral, tar and leather flavors which carry over to the lingering finish. This is a wine built for the long haul. The tannins should start to be approachable in 2012 while the fruit density will carry it to 2020 and beyond.
Glorious perfume emanates from the nose, suggesting that cologne-like blend of citrus with far more mellow notes of musk and pine. The palate reveals a repository of ripe, yellow plum, and of bouncy, fleshy juiciness. A fresh seam of acidity culminates in a lip-smacking finish on this perfumed, light-bodied Riesling.
Gloriously rich and decadently drinkable, but oh-so tannic. The fruit is dazzlingly good, flooding the mouth with the essence of ripe cherries, raspberries, mocha and red plums, while oak adds even richer notes. Somehow, the wine finishes dry and clean. But those tannins are sticky. Cellar it until 2015 or so.
Glossy and bright in appearance, this Vermentino is backed by notes of stone fruit, honey and dried herb. On the palate, it feels crisp, streamlined and zesty.
Glossy and structured, this opens with aromas suggesting acacia honey, toasted hazelnut, crushed stone and a hint of light spice. The smooth but firm palate offers mature yellow apple, tangerine zest and a honeyed mineral note while fresh acidity brightens the creamy flavors. Drink through 2020.
Glowingly ripe apricot and pear notes make for an enticing nose. These notions become even fruitier and more honeyed on the palate where they shine with ripeness and generosity. Beautifully bright and zesty lemon freshness counters this and creates a dry lip-smacking finish that celebrates all that is ripe, rounded and generous about this lovely clean fruit. Plumpness and freshness strike an absolutely delicious balance. The finish is zesty and long. At five years of age, this has barely begun to develop. Drink 2017–2030.
Glowingly ripe pear and juicy yellow plum make a great aromatic opening that continues onto the flavorful palate where it is tempered pleasantly by white pepper and lemon zest. Freshness, verve and drive characterize the concentrated palate. The finish is long and clean.
Go ahead, knock this wine for high alcohol, if you want. It's still one of the best blends of its kind in California. It oozes blackberry and blueberry jam, melted dark chocolate, bacon, anise and pepper flavors that are extraordinarily rich. Drink it soon for maximum freshness.
Gobs of fruit flavor are supported by firm acidity and fine-grained tannins in this full-bodied but well-balanced wine. It has classic raspberry and blackberry flavors, attractive floral nuances and a high degree of likeability.
Gobs of jammy blackberry and cherry fruit mark this dynamic young wine, along with enticing notes of spice, mocha and toasty oak. The tannins are thick, but velvety, making it drinkable now. The Knights Valley appellation is a kind of high-elevation bridge between Sonoma County and Napa Valley; the wine shows true Mayacamas Mountain intensity. Drink now–2020.
Gobs of ripe fruit flavor and a smooth texture make this medium-bodied wine delicious and appealing. It smells like molasses and boysenberries, tastes jammy, and has no harsh tannins.
Goes down so easy; if you can't get away to Cancun for vacation, this is the next best thing. This is a tropical Chardonnay if ever there was one, with pineapple and melon notes on the palate, and with pineapple and coconut on the nose. Finishes dry, with some citrus peel.
Going for structure as much as fruit, this is a cool wine with black currant flavors giving high acidity. It feels light, fresh, although there are tannins and spice to give some final weight.
Going more for stalky tannins, this is a youthful, but also austere wine. It has perfumed wood along with hints of black currant tightly encased in a severe outer shell.
Going through a tough patch, with the primary fruit beginning to fall out and drier, earthier notes marching in. The grapes come from the cool climate vineyards of Bien Nacido and Watch Hill, and the wine shows consequent dryness and acidity. A year or two ago, blackberries would have overwhelmed. Now, they're drying out, permitting charred meat, mushroom and herb notes to co-star. Drink up.
Gold as can be, with semioxidized aromas of butterscotch and candle wax. This is so ripe it's about to implode; it's too sweet as well. Like a bull in a china shop, it's a clumsy giant with no place to go. Imported by Orvino Imports.
Gold color, this is a delicious ripe wine from the small section of the Layon valley that also has the Quarts de Chaume vineyard. The honeyed character is cut through with dry botrytis, baked apples and brown sugar, balanced by intense acidity.
Gold in color and about as overoaked as a white wine can be. This blend of Viognier, Chardonnay and Riesling is all resin and barrel spice. It actually offers some sophistication in terms of mouthfeel, but overall it's grossly out of balance and brutally dominated by oak-based aromas and flavors.
Gold in color and heavy on the nose, this Catalonian white blend is woody but also smells mealy and a touch sweaty. The palate is round and plump, while flavors of banana and oak finish resiny before shifting toward bitterness.
Gold in color and heavy, with melony aromas and citrusy, melony flavors that end fast and veer toward bitter. Quite heavy and seemingly on the fade; there aren't many reasons to go here, chief among them the weird blend of Chardonnay and Sémillon.
Gold in color and ideal on the nose courtesy of alluring walnut, nutmeg and briny aromas, this elevated fino is both crisp as well as viscous. Flavors of almond skins, saline and dried apricot finish with purity and supreme confidence. This is fino taken to the next level.
Gold in color and lightly oxidized on the nose, and it's still young. Smells heavy and creamy, like hay. Feels flat, with pickled flavors and mealy apple on the finish. Runs plump, sweet and seems like an imposter for Chardonnay.
Gold in color and loaded with heavily toasted, resiny barrel aromas. The palate is lush and Burgundian, with lemon, baked apple, woodspice and white pepper flavors. Toasty and well structured for a barrel-fermented Spanish white.
Gold in color and unctuously sweet, this is a dense wine. The sweetness is cut with a dry edge and some fresh acidity. It tastes delicious now with flavors of wild honey and apricot skins, but it will certainly age well. Drink until 2024.
Gold in color then flat and oxidized on the nose, this chunky soft blend of Albariño, Treixadura and Loureira is over the hill. Oxidized stale yeasty flavors are fruitless on the finish.
Gold in color, the wine has honeyed botrytis aromas that translate to the superrich palate. It is very concentrated, full-bodied, the weight of the fruit bursting out into a seductive opulence. Acidity only shows through at the end.
Gold in color, then oaky and resiny, with a strong barrel element, honey and baked fruit on the nose. Full, sticky and catchy in the mouth, with resin, toast and baked apple and peach flavors. A unique style of mature, barrel-aged Viura. Not for everyone.
Gold in color, then soft and smelling of butterscotch, this comes across as having a low pulse. In the mouth, that's confirmed; it's a flat-liner with sweet, creamy, buttery flavors of baked apple and spiced pumpkin. On the finish, it's mostly expired.
Gold in color, then waxy and baked on the nose, this Verdejo seems a bit overripe and soft. Melony on the palate, with soft flavors of waxy citrus, melon and mango, the wine lacks kick come finishing time.
Gold in color, this beautiful wine combines intense spice and fruit with a fresh, mineral character. It is off dry, hinting almost at honey and botrytis. The acidity brings out all the complex textures and flavors. Drink from 2016.
Gold in color, this high-end Viura is cheesy, cidery and dense on the nose. Plump and resiny in feel, it offers woody flavors of baked white fruits. Hailing from a warm vintage, this goes back and forth between ripe, mealy and oaky and tense and nervy. If drinking now, expect more oak than fruit.
Gold in color, this is a concentrated, rich wine, now very mature. It is dominated by almonds, ripe spice and a intense tangy character that gives intense acidity to this complex wine.
Gold in color, this is a mature wine interesting for its roasted almond and spice flavors, very ripe and rich. Drink this full-bodied wine now.
Gold in color, this is a mature wine. A tight mousse gives just the right prickle, but its fruitiness is now changing to toastiness bringing a ripe, full aftertaste.
Gold in color, this is a wine with notes of spice, rich fruit and honey, which are all surrounded by intense botrytis. This is a wine that has great aging potential, and its superripeness develops slowly on the palate.
Gold in color, this is a wood-aged Port. Despite being 26 years old, it is still lively, almost fruity. The wood character does certainly show strongly, but so do the delicious caramel and toffee flavors, which are balanced by an intense acidity. Like all Colheitas, it is ready to drink.
Gold in color, this sweet, spicy wine is full of ripe, opulent fruits and textures. Very honeyed, it exudes richness from the apricot and spiced orange fruits. It is delicious now, but will be so much better, so drink until 2022.
Gold in color, this wine deftly balances the sweetness of the orange marmalade flavor with the dry edge that comes from the spirit and the slight tannic character. Ready to drink.
Gold in color, this wine offers a bouquet of pink grapefruit and juniper berry. There is a nice balance between fruit and savory flavors, with lemon-lime, rose petal and Mediterranean herbs at play on the palate. It is soft on the palate and features a fruit-filled finish.
Gold in color, with a chunky palate and pushy, reduced, mealy flavors of grapefruit. Vegetal on the finish. Tasted twice with identical results.
Gold in color, with a nutty, flabby nose. In the mouth, this is honeyed and mealy, while flavors of creamy oak, green herbs and stone fruits finish bland and soft.
Gold in color, with aromas of hay, melon and banana, this feels plump and round, with a fair amount of skins-based tannin. Nectarine and orange flavors finish full and snappy.
Gold in color, with aromas of turpentine and wood resin, this is entirely defined by barrel-based aromas, flavors and mouthfeel. Nothing but oak and related clove, resin and bitterness is making a mark.
Gold in color, with mineral, toast, baked apple and stone-fruit aromas, this Albariño is plump and mature on the palate. Flavors of peach, papaya and minerals finish long and peachy, with baked apple and minerally notes to the finish. This is showing its age; drink immediately or  wait for the 2012.
Gold in color, with oxidized aromas of straw, almond skins, butterscotch and baked apple, this PG is fading fast. Flavors of apple and briny stone fruits finish with almondy notes and bitterness.
Gold in color, with pineapple, lanolin and air-freshener aromas, this Treixadura-led blend feels round and creamy, with a shot of bracing acidity. Salty tropical fruit and flowery flavors finish plump in feel and briny in flavor.
Gold shows unexpected sophistication for the otherwise overtly bold and gregarious Sagrantino grape. Those prickly tannins you recognize from the variety are wrapped by layers of spice, cured meat and dried berry fruit.
Gold straw in color, this is a ripe and very soft wine. It revolves around red apple flavors that kept it warm and light. The wine should be drunk now.
Gold with copper hues, this opens with aromas of wildflower, tangerine zest and a whiff of crushed stone. The vibrant palate offers rennet apple, lime, ginger drop and a hint of mineral alongside mouthwatering acidity.
Golden-hay in color, this has a luxurious toffee-caramel imprint accompanied by apple and pineapple notes. Soft and medium in acidity, it's a bright, layered wine that follows through in flavor and tone on the finish.
Golden-honey and pear flavors combine effortlessly in this lovely wine from the famous vineyard, which neighbors this producer along the appellation's Westside Road. Moderate acidity freshens a bold full-bodied approach defined by its backbone of smooth integrated oak.
Golden-honey colored, this wine has toasty toffee oak and full-bodied richness, with a stark layering of citrus and baked apple. Concentrated and thick, it shows its youth and should benefit with time in both the glass and in the bottle.
Golden-yellow in color, this bottling of a rarely planted grape from Italy's Campania region shows soft chamomile and sliced yellow apples on the pleasant nose. Squeezed lemon, light mandarin juice and a touch of walnut oil show on the sip, where the acid rises late and lasts long.
Golden and restrained, this wine does not give too much away on the nose. But the spicily soft palate delivers with a brilliant, lemon-zesty acidity well couched in mineral midpalate concentration with an enduring finish.
Golden apple, butterscotch and white peach notes dominate this Chardonnay's nose. The bright acidity gives the creamy palate some lift, and the finish entices with its focused hazelnut flavor.
Golden brown in color, with smooth, almondy aromas along with apricot, cinnamon and toffee. The palate is full, round, smooth and satisfying, with a fine blend of weight, acidity and prime Sherry flavors. Overall this is a rich, heady style of dry Amontillado that finishes long and secure.
Golden caramel in color, this wine opens in a decadence of creme brûlée, a richness that subsides on the lighter style on the palate, marked by a saltiness of wet stone, pineapple and vanilla oak. Together, the light and heavy balance one another and the wine tastes complete.
Golden caramelized oak supports a fleshy, full-bodied sensation of pear and fig in this bold, rich wine. Resolved on the palate and possessed of moderate acidity, it finishes in a plume of nutmeg.
Golden color and hints of oatmeal on the nose signal some evolution. The palate rewards this notion with rounded harmony: there is the merest touch of dark honey to the autolytic notes of wholemeal biscuit. Rounded lemony freshness stirs through everything and is dispersed with all of the tiny bubbles bursting. Lovely, resonant, very integrated and lasting.
Golden colored, this is a clean, hedonistic wine, with a nose of rich coconut flake followed by caramel and baked apple. Enjoy with winter fare or as a gloomy day turns to night.
Golden delicious apple and pear aromas open this round, somewhat loosely knit wine. Tastes a bit sweet, and decidedly more ripe than anticipated, even a touch mature. Has a good bead and an orange note on the finish.
Golden Delicious apple is the star in this wine, accented with a touch of honey. Despite the appearance of rocky minerality on the back of the palate, it exudes a robust, full-figured personality, lush and plush with a persistence of ginger on the finish.
Golden Delicious apple meets tart Meyer lemon in this medium-bodied, expressive vineyard designate bolstered by 25% new French oak. A velvety texture enwraps its savory fruitiness and stony acidity.
Golden Delicious apple, stone fruit and honey star in this vineyard-designate, a showcase for baked apple seasoned in nutmeg. Gravelly texture supports full-bodied flavor and a strength of toasted oak lightly suggestive in vanilla.
Golden Delicious apples and yellow Mirabelle plums vie for attention on the nose of this focused, citrus-fresh Grüner. This is mineral and nervy, zesty and taut and very streamlined. While there is fine spritz, it is serious and sleek with complex yeasty notes woven in.
Golden hay in color, this clonal exploration imparts light-bodied peach, graham cracker and orange flavors, the latter showing prominently on the nose. Bright acidity keeps it youthfully refreshing, with both body and weight in balance.
Golden hay in color, this fragrant, vineyard-designated estate wine offers floral jasmine on the nose before delving into notes of minerality and savory herb. Substantial on the palate without becoming overbearing, it's both elegant and memorable.
Golden honey and apple aromas open the door to a fulsome, rounded and sensually textured vineyard-designate, with a fruity core laced in nutmeg. Medium bodied yet lush, it retains a lingering persistence of acidity that keeps it fresh and bright on the palate.
Golden honey and banana flambée aromas make for an inviting if quite rich introduction to this wine from Kamasutra-themed LXV. Baked apple and poached peach flavors meet with vanilla dust and salted caramel on the palate, which is rich and creamy with a balance of tension.
Golden honey in color and tone, this white is nonetheless crisp, adorned in orange blossom and a taste of white peach, the minerality never in question. Half of the fruit is estate grown, with 8% Marsanne blended in.
Golden honey in color, the Ramspeck Sassolini is lush with lemon flavor and high acidity that lingers on the palate, crisp and tart. Sourced from Lake County fruit, a fine place for crisp whites, this wine is balanced in alcohol and richness too.
Golden honey in color, this wine proffers a one-note nose of guava. Flavors of guava, apricot and flint culminate in a lightly floral finish.
Golden in color and showing some signs of browning, this wine is aromatic with notes of brown sugar, honey and dried pear. It's intensely sweet (194g/L residual sugar), with a layered feel.
Golden in color and slightly chunky on the palate, this is for fans of the variety only. A foxy, resin-like taste of tartness attempts to soften the with residual sugar.
Golden in color, this has bready baked-apple aromas. It feels plump and soft for a brut nature, with a maderized quality to the palate. It tastes extremely dry, like seltzer water blended with citrus, almond and butterscotch. It continues on the same flavor plane throughout the finish.
Golden in color, this honeyed wine offers full-bodied flavors of graham cracker and apple skin that maintain an intensity on the palate, fruity and thick.
Golden in color, this is a creamy voluptuous white wine, fermented and aged entirely in new French oak. Melon, spicy nutmeg and fig build flavor around a core of thick texture and concentration, finishing in buttery toast.
Golden in color, this Petit Manseng (with 10% Seyval Blanc) underwent carbonic maceration, giving it punchy notes of lemon, grapefruit and pineapple rind on the nose and palate. Rich in feel, almost to the point of being flabby, there's just enough acid to maintain balance.
Golden in color, this wine has a light presence on the palate, offering both floral and herbal highlights of jasmine and cinnamon. A faint squeeze of citrus is perceptible throughout, before the wine finishes in a flash.
Golden in color, this wine opens with a decadent nose of baked apple and raisin bread, and the sweetness of vanilla oak. Full bodied and round on the palate, it balances the richness and concentration with lengthy acidity on the finish.
Golden in color, this wine otherwise exhibits a low amount of well-integrated oak, letting the crisper elements of pear and lime shine through. Medium bodied, it's a tight, focused wine that finishes dry and complete.
Golden in color, this wine starts out lightly reduced, followed by aromas of clarified butter and pear. The flavors are creamy and full in feel, lingering on the finish.
Golden in color, with a nose of gardenia, green herb and lychee. This feels solid, but it's softening, with adequate grip despite no overt acidity. It tastes peachy and oily. Drink immediately.
Golden in the glass, this bottling shows intriguing aromas of dried lemon peels, scratched grapefruit, blood orange rinds, crushed chalk, sea salt and a touch of peach custard. The palate offers a touch of limestone minerality with seared orange, warm chamomile and vanilla toward the finish.
Golden liquid, a piercing nose, utter musk: these are the first impressions of this fragrant, botrytised win. A topnote of candied lemon hovers above the core flavor of beeswax, while bright, juicily luscious acidity makes the mouth water. This is a concentrated high-wire act, dancing between bundled sweetness and the piercing, enlivening freshness of Riesling acidity. Nothing is cloying; everything bathes in the freshness of the balancing acidity that sharpens the flavors. It's gorgous now, but will last well through 2040.
Golden orange in color, this wine shows honey, apple and pineapple, veering into a lushness of tropical proportion. Pronounced oak provides additional heft and the perception of sweetness.
Golden pear and citrus fruit shimmer in the glass. The palate is ripe and fresh, made taut by citrus but glowing with ripe juicy pear and red apple. There is a lovely textured midpalate that is reminiscent of chalk, shot through with freshness that underlines the ripe fruit of 2015 even more. This is tangy and refreshing, concentrated and dry with a lovely long and whistle-clean aftertaste.
Golden raisins, poached pear, caramel and butterscotch meld together in this low alcohol, intensely flavored icewine. The flavors expand to include candied pineapple, with tremendous viscosity and enough acidity to keep it aloft and penetrating.
Golden roasted nuts, shredded pineapple and white peach converge on the nose of this wine, which remains tight and even thanks to a wet-slate minerality. The palate is nicely textured with a bit of grip, showing golden apples, orange cream, lemon pith and vanilla dust on the finish.
Golden straw yellow in the glass, this twist-top bottling offers striking Meyer lemon pith and brie cheese rind aromas, settling into white peach, honeysuckle and a bit of buttered almonds. A sizzling acidity leads the sip, with flavors of lemon wedge, quinine, Asian pear and a bit of browned marshmallow on the finish, where the pithy grip extends.
Golden toast and spice tones lend warmth to crisp red cherry and cassis on this silken, supple wine. Bright and fresh on the palate, it boasts juicy berry flavor wrapped in soft, easy tannins. It's a straightforward, balanced red with wide appeal.
Golden yellow coloring and deeply perfumed notes of dried flowers and stone fruits are enticing hints to this wine's extended skin contact during fermentation. But the palate of this dry, light-bodied Riesling seems demure with pressed apple and pear flavors that struggle to penetrate through.
Golden yellow in color, this 16-year-old sparkler presents uniquely pleasant aromas of corn bread, chamomile and yellow flowers. It's not powerfully effervescent, but manages to strike up a rich bubbly cream on the palate, with flavors of corn tortilla and Meyer lemon making for memorable sipping.
Golden yellow in color, this aged, vintage cuvée is light and floral, with tastes of guava and fennel around a full, creamy texture and buoyant acidity. Disgorged in July 2014, it stays fresh and vibrant throughout the lengthy finish.
Golden yellow in color, this Slovenian wine made from the Ribolla Gialla grape shows pretty apple and pear notes, but a distinctly savory profile as well, with hints of smoke, toasted hazelnut skins and oxidization.
Golden yellow in the glass, this bottling from an iconic vineyard shows tight orange-rind aromas along with Asian pear, pan-seared apple and brioche on the nose. Crisp Meyer lemon and mandarin flavors meet with a sea-salt character and zesty acidity, which makes the mouth water on the finish.
Golden yellow, with notes of fig, apricot and mint. At 23% residual sugar, it's rich and sweet, but the concentration drops off on the back half.
Goldeneye's estate-grown Pinot, much of it from Gowan Creek Vineyard, this wine is intended to be the best blend from the best barrels. Powerful, with a ripe mouthful of blueberry, it is framed well by oak, giving it a roasted quality and suggestion of forest floor.
Goldridge honors the soil series so important in the appellation, offering floral aromas that lead into silky-smooth texture with tension. Earthy, it conjures notions of fresh-picked strawberry, black tea and kirsch, with an approachability that doesn't distract from its complexity.
Goldschmidt has held this single-vineyard Cabernet back for more than five years, an expensive proposition. And it needs even more time. Although it's magnificent, the parts haven't yet come together. It's massive in blackberry and cassis liqueur flavors, and the tannins are pure Alexander Valley—soft and herbal—but the oak sticks out like a sore thumb. Put it in the cellar until at least 2018, and it could go far beyond that.
Goldschmidt released their 2004 Vyborny Cab nearly 2 years ago, and it was terrific. This PLUS bottling has not been explained by the winery, but seems to be a reserve-style selection of the wine, and a lot oakier. The wine is extremely ripe in blackberries and cherries, while the oak adds sweeter vanilla and caramel flavors that do not really add to the original release.
Gone far away are the days when a Chinon normally clocked in at 12.5% alcohol. Now, as with this Clos de l'Echo, there is more power. Here, the power is put to good use, giving both a bold wine and one that has a sophisticated balance of firm, dry tannins and elegant black plum fruits. Age this wine for at least four years.
Good acidity and a firm minerality provide the backbone to this citrus and tropical fruit-flavored wine. But it's too sweet, turning cloying after the first sip.
Good acidity gives this Sauvignon Blanc a nice crispness. The flavors are of limes and green apples, with a stony minerality. It's an elegant wine, with a touch of wood. A little tough at first, it grows in charm in the glass.
Good acidity in this Chardonnay provides a brisk balance to the ripe pineapple, passion fruit, pear and spice flavors. Made in the modern style, it has a minerality that lifts it and provides interest.
Good acidity in this Gewürz, with spice, orange and wildflower flavors that finish clean and off-dry. With moderate alcohol, it's easy to drink now.
Good acidity on this Central Coast white, but consumers should know it's very sweet, and is better described as a dessert wine. The flavors are of sugared peaches, apricots and vanilla cream.
Good acidity on this clean, vibrant wine, with interesting pineapple, orange, pear and honeysuckle flavors. If you like your wines a little sweet, try it as an interesting alternative to Sauvignon Blanc or Pinot Gris.
Good and complex, but smells a little candied, like mint cherry-scented toothpaste, and tastes sweetly jammy in cherries. This all-Pommard clone Pinot may be going through a mute phase. Try holding for several months.
Good and delicious, but so ripe, soft and oaky, whatever terroir that Spring Mountain contributed has largely been obscured. With lip-smacking black currant, chocolate and anise flavors, the wine is made in an anonymous international style.
Good and dry, but awkward, with slightly vegetal flavors sticking through riper ones of blackberries and black currants. The acid-tannin relationship also is unbalanced. Redeems itself on the finish, with a flourish of chocolate.
Good and dry, with a firm scour of acidity and an earthiness to the pineapples and pears. This is a fine everyday Chardonnay at a fair price.
Good and dry, with rugged, dusty tannins and fine varietal flavors. Shows real elegance and class, with cherry, red currant, cedar and spice flavors. Drink now–2013.
Good and dry, with tough tannins that make it hard to drink now. With blackberry, currant, molasses and dark chocolate flavors, it seems like an ager, but may not have the concentration for the long haul. Try again in 2–3 years.
Good and dry, with very soft, refined tannins and complex flavors. Suffers a bit from arch acidity, but a nice steak should balance it. The delicious flavors include blackberry and cherry jam, licorice, charred meat and a hefty dose of freshly crushed black pepper.
Good and easy to like, but too oaky by half, with smoky char flavors dominating. Underneath that is a crisply dry, minerally Chardonnay, with fine orange and Meyer lemon flavors. It would be nice to try this as an unoaked wine.
Good and rich and classy, with excellently ripe blackberry, currant and herb flavors and a nice overlay of toasty oak. Tannins are as fine as can be, smooth and complex, although they're young and tend to stun the palate.
Good and rich, but a bit ungainly. Sharpness makes it tart, and the oak stands out, shoving the cherry, currant, plum and cola flavors aside. These may be the marks of an immature wine, but it is very difficult to forecast this Pinot's future. On the assumption that balance now equals balance later, it's probably not an ager.
Good and rich, but tastes too oaky, with the pineapple, nectarine and peach flavors swamped by vanilla, caramel and butterscotch. Other than that, there's a fine, crisp minerality to the finish.
Good and smooth, with complex Napa tannins and flavors of black currants and cedar along with a firm earthy minerality that must come from the soil. A bit tannic and distant, though. Needs some time. Better after 2011, but not a longterm ager.
Good and spicy, this well-structured effort shows some lightly ripened flavors of rhubarb, raspberry and hard cherry candy. A streak of jalapeño pepper runs alongside, delivering impressive definition and length for the price.
Good and well-structured, but sweet, with cherry, blackberry, chocolate and anise flavors that taste like they were baked into a pastry.
Good as this wine is, it's very rustic nature. The tannins are hard and brittle, the acidity is high, and the wine veers between leaner tobacco notes and superripe currants. But its heart is pure cherry. Will age forever, without gaining complexity, so enjoy it now with your favorite pasta and tomato sauce, and plenty of grated cheese.
Good balance and slightly lean fruit and spice flavors make an agreeable combo in this medium-bodied and nicely tangy wine. Whiffs of cinnamon and earth go with cherry and rhubarb flavors.
Good balance and vivid fruit flavors are the strong points of this well-put-together wine. Bright aromas like raspberries and red cherries are followed by rich but still attractively tangy flavors that ride on a very firm texture of fine tannins and appetizing acidity. This one will gain more complexity and interest with time, so it's best to drink after 2017.
Good balance between crisp lemon acidity and ripe yellow fruits gives this wine a rich, fresh character that is delicious and stylish. Working from vineyards In the family for more than 100 years, the current producer, Jean-Paul Dubost, says “wine is never made by chance.” Drink now.
Good balance throughout typifies this Columbia Valley Cabernet. The tart fruit suggests cranberry and raspberry, accompanied by generous acidity. A hint of herb runs through the finish, but the tannins are well-managed and smooth.
Good balance, firm tannins and plenty of luxurious black cherry and dark chocolate flavors make this a complete and satisfying wine. It's medium to full bodied and has a rich but firm texture. The ample fruit flavors linger on the finish.
Good balance, traditional flavors and a great price make this wine an easy-drinking gem. It tastes dry and slightly tannic in a good way that gives it texture, and has Merlot's typical plum and light herb notes.
Good berry aromas form a nice opening, and there are solid spice and herbal notes to boot. Feels juicy, well-cut and tighter than in years past, with blackberry, tea, spice and cured meat flavors. Oaky on the back side, but complex and showing potential. Hold through 2013, then drink.
Good berry, cherry, chocolate, tobacco and spice flavors in this Zinfandel, but it's too soft and flat in structure. It's also frankly hot, with 15.7% alcohol, and has a Porty finish.
Good black cherry, currant and anise flavors in this dry, full-bodied young Merlot. It's tannic and brisk in acidity, and has a nice edge of smoky oak. Doesn't seem like it has a future, though, so drink up.
Good blackberry fruit in this Cabernet, and it's fine for everyday purposes. But it falls apart in structure, being too soft and featureless.
Good blackberry, black cherry, cola and spice flavors in this Merlot. It's marked by the jagged, sandpapery tannins that often accompany Dry Creek red wines. You can call it rustic, but it's rustic-chic, an interesting wine with some real complexity.
Good blackberry, black currant, cocoa and cedar flavors in this Cab, and it's nicely dry, with firm, finely ground tannins. Turns rather sharp on the finish, and that tartness may never go away.
Good blackberry, currant and cedar flavors, and properly dry, with a good background of smoky oak. But it's way too soft, causing structural collapse.
Good body and a fair amount of richness here. The nose is on the heavier, rubbery side, and it dulls down rather than expands. On the palate, Huique is warm, sweet, figgy and a little syrupy, with soft fruit and a touch of bitterness on the finish.
Good but a step down from recent vintages. Big and brawny on the nose, with oak-based aromas of shoe polish, chocolate mint chips and mocha. The thick palate is deep, raisiny and chunky, with roasted black fruit flavors touched up by chocolate. Very good and likable, but not as thorough and alluring as it has been. 40% Malbec with 30% each Cabernet and Merlot.
Good but basic wine from southern Spain that shows cherry aromas with a citrusy twist. The mix is Monastrell with Syrah and Tempranillo, and as a whole it is composed, with berry, plum and other straightforward flavors. A plump, friendly sort of wine that isn't too complicated.
Good but common as Chilean Cabs go. It's a jumbled mass of bulky fruit, raw power, sweet oak and spice. The mouthfeel is tannic, grabby and big, while the flavors of black cherry and raspberry are nice but generic. Finishes with spice and a hint of hickory. 20,000 cases produced.
Good but limited Cabernet that opens with equal amounts of dark fruit, fine rubber and settled oak. The palate is meaty and thick, with plodding tannins giving support to black plum and berry flavors. Finishes a little short and roasted and without much juiciness. Best to drink soon.
Good but not excessively expressive on the bouquet, this reveals a milk chocolate element that emerges after the wine airs. The flavor profile starts with a lemony oak note, with notes of blackberry, herb and peppery spice underneath. The nice finish is modest, like the bouquet. Only 300 cases made.
Good Cab, maybe a touch herbal and light, but very solid. Early aromas of cola, leather and blackberry show some herbal, green notes. But the tomato leaf character is not dominant or unappealing, thus in the end this displays classic Chilean Cabernet qualities on a light, agile frame. Drink now.
Good Cabernet character all around. The nose is spicy and full, with tobacco, pepper and red berry fruit to start. On the palate, good tannic structure and a balance of big fruit, leather/tobacco and acid offer ageability and finesse. A good food wine—pair it with grilled beef this summer.
Good Cabernet for the price. It's pretty tough and hard in tannins, and very dry, but shows a fine, full-bodied structure, with classic blackberry and cassis flavors. Drink now, after a good decant.
Good Cabernet Sauvignon, spicy, full  bodied and fruity. It's a little gritty and rustic in the mouth, with the blackberry and cherry flavors turning jammy sweet. Drink now.
Good Cabernet, dry and complex, showing classic Napa character. The tannin structure is near perfect, while the flavors are ripe and juicy in blackberries, cherries, currants and cedar. Polished now and through 2013.
Good cherry and cranberry flavors lend a lot of fruitiness to this medium-bodied moderately proportioned wine. It has a touch of tannin in the texture and good balance overall.
Good cherry, cocoa and sweet oak flavors in this dry wine. It's too soft, lacking structure, but is a pretty good buy for the price.
Good cherry, currant and cola fruit flavors in this Rhône-style blend. It has some brisk tannins and is soft and dry. Bring on the burgers.
Good cherry, red currant and oak flavors in this Pinot, which is totally dry. But it's very acidic, with a scoury mouthfeel, and doesn't seem like it's going anywhere.
Good citrus fruit flavors, along the lines of grapefruits, limes and Meyer lemons, accompanied by zesty acidity mark this bone-dry Sauvignon Blanc. It really scours the mouth clean. Very nice with puff pastry mushroom appetizers, bruschetta with goat cheese and roasted red peppers, or crudités with a garlicky sour cream dip.
Good color, and the kind of flavor that many countries would kill for in so inexpensive a wine. It's ripely fruity, with firm tannins and dry acidity. Well-rounded and supple, this is an excellent value in an elegant dinner wine. —S.H.
Good color, tight, firm fruit, with some heft to it. There's cassis as well as cherry, and the wine has the weight of a Sonoma Zin, with good acids to give it lift. This is the first estate bottling from this exciting new winery. Unfortunately, just 28 cases made.
Good complex flavors, and nicely dry, with intricately layered black cherry tart, red licorice, cherry liqueur, milk chocolate, pepper and sandalwood flavors that finish long and spicy. Feels a bit too soft for aging, but nice now.
Good concentration and a classic Oregon Pinot mix of herb and fruit characterize this winning effort. Dried herb, thistle, berry, cherry and a Dr. Pepper streak are all in the mix, with hints of earth and stem.
Good concentration and a firm mouthfeel make this full-bodied wine a fine pairing for osso buco or mushroom risotto. It has robust ripe berry, anise and dark chocolate flavors, velvety tannins that seem to coat the palate, and a lingering, rich finish.
Good concentration and clear varietal flavors mark this excellent Washington Mourvèdre. The mixed red fruits are well integrated, with a strong vein of mineral, and a finishing wash of vanilla, coffee and chocolate. Lots of barrel flavors to be sure, but the fruit can take it.
Good concentration, which gives the fruit more plum and black cherry than red raspberry. It's deep and sinuous, with threads of graphite and smoke, but the fruit is the star here, and the wine has the concentration and acidity to cellar well for a decade or more.
Good concentration, with tight-knit purple and black fruit flavors, a streak of espresso, and the characteristic herb and mineral flavors of the vintage. Very fresh, clean, muscular and still compact, with concentrated blackberry fruit that pops up and broadens out in the finish.
Good dark colored, soft wine. It has great ripe fruits, sweet tannins and a delicious caramel and black fruit jam character. Ripe and balanced but not for long-term aging.
Good density and maybe a touch reduced, this is a cool syrah with cola and chocolate accents. It's concentrated and meaty, with chewy tannins and plenty of body. Call it a voluminous New World wine with ripe fruit and a distinct milk chocolate wave on the finish.
Good density for a young wine. There is weight here, dry tannins that integrate well with the berry fruits and the wood. Firm, still developing; keep for 2 years.
Good density here, with tannins that spring from bright berry fruits. The acidity is certainly present, but it has weight behind it, giving potential richness balanced by wood.
Good depth and a sense of complexity are this wine's strong points. It layers red cherry, black cherry and a moderate dose of spicy oak through the aromas and flavors, and has a nice harmony of different elements, plus firm acidity and tannins to give the texture a little bite.
Good depth of flavor and a nicely tannic texture make this hearty wine interesting and appetizing. Earth, oak and chocolate waft from the glass and turn to substantive red cherry and red-currant flavors on the palate, while firm tannins and good acidity give grip to the mouthfeel.
Good depth of flavor and a sense of layering makes this wine especially enjoyable. A big aroma pulls in wood smoke, black pepper, black cherry, generous fruit flavors, dark chocolate and smoky accents.
Good enough to be a reserve, this includes just 4% Merlot and the rest is all Cabernet. Smooth and supple, with lovely toasty aromatics, it layers rich cherry fruit against the lush barrel spices. A companionable wine, already drinking beautifully, but perfectly fine to cellar for up to a decade.
Good everyday Pinot. It's a bit rough in texture and thin in fruit, but gets the job done. Shows cherry, currant and cola flavors, boosted by bright Carneros acidity. Drink now.
Good evocation of a cool-climate Petite Sirah, in all its fruity glory. Dry, crisp and dense in tannins, the flavors are of jammy blackberries, tobacco and plums, with a spicy finish.
Good firm tannins, with ripe blackberry jam flavors, are followed by some spice from wood. This is a well-structured wine, its elements in place. The dry edge is finally dominant, and it probably needs 2–3 years aging.
Good flavor concentration and a sense of power help this stand out. A dark red color goes almost to the rim, with aromas that suggest blackberries and raisins. Flavors go deep into sweet oak and dark fruit. The tannins support the wine's overall richness, adding a little grip to the texture.
Good flavors of blackberries, currants and cedar in this wine, with a rich, chocolately edge. There are problems with the structure, though, that lead to a sharp, prickly mouthfeel. Drink now.
Good flavors of citrus, peach, spice and toast in this classic blend of Chardonnay, Pinot Noir and Pinot Meunier. It's dry, but rough in the mouth, with a scoury finish.
Good flavors of ripe berries, cherries and spices, with a dose of new smoky oak, but there's a certain flatness to the mouthfeel. Some of the life is gone, and the wine turns sweet and raisiny on the finish. Drink now.
Good flavors of tangerines, Meyer lemons and limes in this crisply acidic white blend. It's pretty dry, and very clean. A nice, inexpensive and versatile by-the-glass wine for restaurants.
Good for Argentine Chard but not worth the price. It starts with mellow peach and apricot aromas, which are followed by melon, papaya and banana flavors. Easygoing in terms of feel, with a creamy, sweet finish. A typical South American tropical Chardonnay.
Good for Burgess for holding this Syrah back for a little while. It's beginning to soften, just barely. The tannins are still strong, but you can taste those bright blackberries and cherries starting to show meaty hints of wild grilled portobello mushrooms. It will drink well in late 2014 with hearty roasts and stews.
Good for Cinnabar for holding this Cab back a while, to let it develop in the bottle. Although it's still pretty tannic, it has entered its drinkability window. Dry and full-bodied, it shows classic flavors of black currants and smoky cedar, with a long, impressive finish.
Good for drinking now, it's bright in acidity, with long-lasting flavors of Meyer lemon, cantaloupe, vanilla bean and honey.
Good for everyday drinking, but on the light side, with modest tropical fruit flavors liberally enhanced with butterscotch.
Good for everyday drinking, this Cabernet has smooth, dusty tannins. The black cherry, tobacco and herb flavors are ready to drink now.
Good for Fritz for holding this Cab back for a few years to let it mellow. It's still a pretty tannic, primary fruit-laden Cabernet, with briary blackberry, cherry, raspberry and red currant flavors. But judging by the firm tannins, it has an interesting future. Fine now, and should provide good drinking through 2012, at least.
Good for its apricot, vanilla and buttercream flavors, but really lacks the sweet richness that an expensive dessert wine needs. It falls apart mid-palate, and turns watery on the finish.
Good for simple everyday drinking, this wine is slightly sweet but crisp with delicate citrus, peach, vanilla and honey flavors.
Good for the price. It's rich and oaky, with lots of jammy fruit, cassis, vanilla, toast and spice flavors. With production of more than 14,000 cases, it's easy to find.
Good for the winery for producing a Cab Franc that's truly distinct and interesting. It doesn't have a vineyard designation, but it's from the highly regarded Truchard vineyard. With a firm core of dusty tannins and a heart of blackberries, black cherries, currants and black pepper, it's elegant, complex and ageworthy.
Good for Valdivieso that they are willing to experiment with a Mourvèdre-led blend that also contains Carignan and Syrah. This is racy and a bit tangy, with plenty of old-vines acidity making the wine a bit jumpy and scouring. Probably best with food; it's a bit astringent on its own.
Good fruit concentration and a velvety texture make this deeply colored, dry wine substantial enough for a special occasion. It smells like spicy oak and tastes like ripe black cherries and blackberries, with a smooth mouthfeel.
Good fruit concentration and mellow oak accents make a good combo in this full-bodied and plush-textured wine. The aromas resemble cedar and tobacco and flavors suggest ripe plum and raspberry.
Good fruit from the Riverbend vineyard brings earthy complexity to the wine. Sappy boysenberry fruit, soaked in barrel flavors of Kahlua and cinnamon, shows just a bit of alcoholic heat heading into the finish.
Good fruitiness and considerable structure make this medium-bodied wine a logical pairing with rich proteins. It rests straightforward cherry-berry flavors on vivid acidity and firm tannins.
Good grip and detail highlight this vineyard designate. Smoke, pipe tobacco, a whiff of cigar and a spicy edge bringing in cinnamon and clove are all well-matched to the ripe, plush fruit. Length and complexity make this a standout.
Good grip is immediately apparent, along with a burst of tangy citrus and cherry fruit. Sour plum comes up as well, and it's clearly the fruit, not the barrels, that are in the center ring. A high-acid finish keeps it fresh and lively.
Good growing conditions in 2007 helped shape this bright, berry-driven wine from southern Tuscany. You'll recognize aromas of cherry, blueberry and mineral backed by a firm texture and sour cherry flavors. This is a simple, easy-drinking expression.
Good idea, but the execution isn't there. Watery, thin and charmless; like orange candy diluted with lemon juice.
Good if you like a big-boned red wine with plenty of extract, tannin and depth. The dark color gives this one away: it's chunky and grabby but also ripe, flush and receptive to airing. Hints of the herbals confirm that it's Carmenère.
Good in many respects, from the dryness and rich, intricate tannins to the pepper-accented black currant, chocolate and anise flavors. But there's a touch of overripe, Porty raisins, and the wine is too soft for ageability.
Good intensity of fruit aromas and flavors are matched with a light, easy mouthfeel and clean finish. Aromas of guava, mango, yellow peach and sweet pineapple flood the nose and palate. Drink now.
Good intensity sets the stage and shapes a generous, extracted wine with a nice ruby color and well-integrated notes of red cherry, vanilla, toasted nut and leather. The wine has some notes of sour cherry and would pair well with pork or veal.
Good introductory Carmenère. It's a touch green, which is common for this quality level, but there's also some coconut and mild burnt aromas to wade through. Lively and clanky on the palate, with red fruit, bramble and herbal snap. Good if you're not expecting too much.
Good juice anchors this Cabernet blend, with the 13% Malbec and 10% Merlot filling in the flavors. Cassis and pomegranate notes hit first, followed by darker notes of cacao and coffee, dotted with black pepper.
Good old Navarro is outdoing itself with the 2013 and 2014 Pinot Noirs. In this one, vivid black-cherry aromas, tangy but deep cherry and cranberry flavors, and a nice, firm and appropriately tannic texture add up to a concentrated and nicely proportioned wine. It has the flavor oomph to pair with something as big as a roast, and the tangy texture to dissolve the richest salmon.
Good on the nose, with solid raspberry and nectarine aromas. The palate is spunky and alert, with juicy red-cherry, rhubarb and integrated spice flavors. It's mostly a clean, basic, easy-to-drink bubbly, but it's persistent, harmonious and commendable. Pinot Noir with Trepat is the grape mix.
Good party Chard. Nothing too complex or subtle, just mixed tropical fruit with a hint of wood and sweet fruit-cocktail flavors.
Good Pinot character, but dry and unyielding. If you search for richness, you'll find a core of raspberries and cherries. Die-hard Burgundians will like the earthy, subtle complexities. Drink now.
Good Pinot Noir for the price. It's a little soda-poppy, with raspberry and cherry pie flavors, but the acidity is brisk, and the mouthfeel is nice and silky.
Good Pinot Noir, dry and racy, with pleasant cherry, cola and spice flavors. Brisk acidity and a tug of tannins give it structural integrity. Could be more focused, but a fairly interesting specimen.
Good price for a brisk, clean and elegant rosé sparkling wine. With a pretty copper color, it offers rich raspberry, strawberry and toast flavors. The finish is dry and honeyed at the same time.
Good price for a Cab of this elegance and complexity. It's a dry, full-bodied wine, with proper varietal flavors of black currants and cedar. A great substitute for a more expensive Cab in this economy.
Good price for a Cab of this quality. It's full-bodied, dry and elegantly balanced, showing real varietal character in the blackberries, black currants and rich tannins.
Good price for a Cab this succulent. Shows lots of rich, upfront blackberry jam and cassis flavors, brightened with crisp acidity. A touch of oak adds a pleasant jacket of smoky-sweet char.
Good price for a Cabernet of this quality, and one that's been aged for four-plus years. It's soft and mellow and drinkable now, with enjoyable blackberry, currant, licorice, spice and cedar flavors.
Good price for a Cabernet this elegant and classy. It's not an something for the cellar, but offers everything it has now, with ripe blackberry, black currant and cedar flavors that are wrapped into sturdy, smooth tannins.
Good price for a Cabernet this rich and fruity. It's dry, tannic and full-bodied, with blackberry, black currant, dark chocolate and oak flavors made for drinking now.
Good price for a California Chard of this sophistication. It's dry, creamy and a little soft, with textbook Chardonnay flavors of peaches, pears, pineapples and smoky spices.
Good price for a Chardonnay that's as good as many others costing far more. It's rich in pineapple, pear and oak flavors, brightened with zesty acidity.
Good price for a Chardonnay this dry and acidic, yet rich. The upfront impression is all about tartness and minerality, yet there are ripe apricot, papaya and lime fruit flavors. Don't drink it too cold, as it gains traction and interest as it warms in the glass.
Good price for a Chardonnay this opulent. It doesn't pull any punches, offering full-throttle pineapple, Meyer lemon, butterscotch, toast and vanilla flavors, in a creamy texture. The richness fortunately is balanced with crisp, bright acidity.
Good price for a Chardonnay this rich and satisfying. It's oaky and ripe and flamboyant in orange and pineapple fruit, yet a brisk cut of acidity and minerality saves it from being too sweet.
Good price for a Chardonnay this sophisticated. It shows ripe tropical and citrus fruit, honey and oak flavors, with delicate acidity. Perfect with crab and buttered sourdough bread. Drink it now, but not too cold.
Good price for a crisp white wine that's this polished. Nice on its own for the savory citrus, spearmint and spicy vanilla flavors, and fine with everything from fried chicken to Cantonese.
Good price for a deliciously drinkable Pinot Noir. It's silky and a little sweet in raspberries, brown sugar and bacon flavors. Easy to drink and at this price, it can be your house Pinot.
Good price for a dry summer blush wine for drinking with barbecue, sandwiches or just about anything easy. With berry and spice flavors, it has a nice bite of acidity.
Good price for a dry, crisp and tasty Sauvignon Blanc that will nicely wash down a wide variety of foods. It's clean and savory, with lemon, lime, pineapple, vanilla and spice flavors.
Good price for a dry, crisp wine of this quality. Shows zesty gooseberry, citrus, green apple and honeysuckle flavors and a brisk, clean mouthfeel.
Good price for a dry, lusty Malbec that shows the variety's huge fruit, in a balanced, elegant package. While it's very tannic, the wine is softly drinkable now for its vast wealth of blackberry, black currant, dark chocolate, anise and sandalwood flavors.
Good price for a Napa Chardonnay this rich and balanced. It's enormously ripe in pineapples, oranges and golden mangoes, but grounded by zesty acidity and a minerality that comes from the soil.
Good price for a Napa Merlot this rich. It's a soft, fleshy wine, with silky tannins and red cherry pie, licorice, bacon, black pepper and sandalwood flavors. Drink now with beef.
Good price for a Napa Valley Cabernet this distinguished. It's rich and satisfying in blackberry, black currant and blueberry fruit, with a lovely coat of smoky oak. Shows lots of complexity, and the finish is dry and spicy. Could go the distance, but just to be safe, drink over the next six years.
Good price for a Napa Valley Petite Sirah this rich and balanced. It's not one for the cellar, but is nice for drinking now, for its soft, gentle flavors of raspberries, cherries, blackberries and toast.
Good price for a nice everyday Riesling. It's almost sweet enough to qualify as a dessert wine, but let's call it off dry, with orange, apricot and honeysuckle flavors, brightened with zippy acidity.
Good price for a nice wine that shows some real Pinot character. The mouthfeel is light and silky, and fine acidity gives a bit to the red stone fruits and berries.
Good price for a nice, dry Cabernet with so much fruit. It's forward in ripe blackberry, blueberry and cherry jam flavors, with a rich coat of smoky oak.
Good price for a nice, everyday Cab. It's made in a lighter, accessible style, with jammy pie-filling blackberry, cherry, blueberry and raspberry flavors, brightened with citrusy acidity.
Good price for a nicely complex Cabernet for drinking now. Dry and smooth in tannins, it shows ripe blackberry, cherry, licorice and herb flavors, with a kiss of oak.
Good price for a Petite Sirah that is perfect for drinking now with roasts, barbecue, Mexican food. It's dry and rustic in tannins, with strong blackberry, coffee and red currant flavors.
Good price for a Pinot Noir this elegant and delicious. It's dry and firm, with zesty acidity and some furry tannins. Flavors of raspberries, cola and buttered cinnamon toast lead to a long, spicy finish. Decant it an hour or two before drinking.
Good price for a Pinot of this quality. It's dry and silky in the mouth, with classic Pinot flavors of cherries, spices and cola, enriched with smoky oak.
Good price for a rich wine like this. It's big and potent in black cherry and black currant flavors, with a flashy coating of sweet oak. Feels elegant and balanced in the mouth.
Good price for a rich, spicy Zinfandel. It's as ripe as anything out there, with flavors of cherries and blackberries, while oak barrel aging shows up in the form of sweetly buttered cinnamon toast. Drink this exuberant wine with steaks and chops.
Good price for a rich, textured Syrah. Shows delicious cherry, black raspberry, chocolate, anise, pepper and sandalwood flavors, wrapped into smooth tannins. Drink this soft, fruity Syrah now.
Good price for a Santa Rita Hills Pinot Noir this good. Shows lots of zippy acidity and is very dry, with complex layers of raspberries, cherries, Dr. Pepper cola and dusty spices. Drink now.
Good price for a Sauvignon Blanc this brisk and clean. It's tart in acidity and dry, with rich lemon, lime, grapefruit, mango and vanilla flavors. It will partner well with Vietnamese or Thai foods that are spicy and a little sweet.
Good price for a Sauvignon Blanc this nice to pair with food. It's basically dry, although you'll find a honeyed richness around the lemon, lime and green apple flavors, as well as plenty of savory acidity that gets those tastebuds watering.
Good price for a semidry blush wine, crisp and clean in acidity, with such rich fruit. The raspberries and cherries have a minerally component that adds structural elegance.
Good price for a sophisticated Cab you can substitute for more expensive bottlings without apologizing. The wine is rich in black currants, blackberry jam and spicy oak, accented by savory herbs and spices.
Good price for a sparkling wine of this quality. It's smooth and creamy, with layers of Mandarin orange, peach, vanilla and smoky yeast that finish with a honeyed richness.
Good price for a sparkling wine this delicious and refined. Offers lots of bubbly pleasure, with orange, lime, vanilla, honey and yeasty flavors. Made from Chardonnay and Pinot Blanc.
Good price for a white wine this classy. At first it tastes a little sweet, with jammy apricot and pineapple fruit flavors, but the acidity is so good, it leaves behind a clean, dry aftertaste.
Good price for a wine that combines the acidity you want in a Sauvignon Blanc with plenty of ripe tangerine, lime, green grass and vanilla flavors. There's a honeyed finish, but the wine is fundamentally dry.
Good price for a wine this rich and balanced. It's honeyed, with orange and apricot fruit.
Good price for a wine this rich and pleasing. With masses of blackberries, cherries, currants, anise and cedar folded into firm tannins, it's ready to drink now. Just might be the best value you'll find in a Spring Mountain wine, red or white.
Good price for a zesty, sweet dessert wine. It's a nice way to finish dinner over something with white and yellow fruit, vanilla and custard ingredients. Shows rich, honeyed orange, apricot and honey flavors, with tingly acidity.
Good price for an elegant Chardonnay with such richness. The pineapple, lime and smoky oak flavors have a caramelized sweetness, but acidity is brisk, and there's a fine minerality that makes the wine finish dry.
Good price for an everyday Pinot Noir. It's not particularly complex, but shows a nice, silky texture, with good acidity and firm dryness. The flavors are of cherries and oak.
Good price for such a lush, likeable Merlot. It's soft and rich in cherries, red currants and licorice. This is easly the best Sebastiani Merlot in many years.
Good price for this dry, crisp and stylish Pinot Grigio. Easy to drink as a cocktail sipper, with lemon and lime sour candy flavors that sweeten toward the end with a hit of honey.
Good price, but the wine is green and unripe, with that unpleasant meow odor that turns many people off.
Good raspberry, cola, vanilla, sweet oak and spice flavors in this silky Pinot Noir. It's a little off in texture, though, with overly aggressive acidity. But it's a pretty nice Pinot.
Good red fruit on the opening and spicy. Ripe, intense and warming in the mouth, with a broad-sweeping wave of plum and raspberry. Feels a little creamy and then drying on the finish, with medium depth and lasting heat. Due to high alcohol and a related burn it needs food, i.e. anything off the grill.
Good red wine in a light, herbaceous style. Tastes fresh and clean as if it was made with good quality standards. Lacks much Cabernet character, however, but adds sufficient cherry and berry flavors to make it complete.
Good results almost always occur when J. Lohr, most of whose red wines come from Paso Robles, uses Cabernet Sauvignon from this Napa Valley vineyard. The 2009 is the best effort yet: It's very rich in black currant flavor, yet it is perfectly balanced, with fine acidity and smooth tannins. Drink this lovely wine now and over the next six years.
Good ripe and rich wine that shows some of the opulence of Meursault. It has a good balance between toast and broad yellow and white fruit flavors. With acidity an extra component, the wine is attractively complete.
Good ripeness and a sophisticated, complex character make this full-bodied wine interesting to drink. It has classic characteristics like bell pepper and black olive aromas, along with classy blackcurrant and light spicy, oaky notes. Drink now through 2020. (Available exclusively at restaurants.)
Good smoky wood aromas augur a medium-weight wine with attractive black fruits and light tannins. It's attractive, with fresh acidity on the finish.
Good structure in this Cab, with firm tannins and fine acidity, but it lacks richness, especially at this price. There's a minty green sharpness next to the black currant flavors, making it feel unripe and unbalanced.
Good structure in this Pinot, with firm tannins and fine coastal acidity. It shows jammy raspberry, cherry and cola flavors whose sweetness is echoed by the toasty oak. It's all a bit unresolved, but give it 5–6 years to knit together.
Good structure on this 100% Sauvignon Blanc, with crisp acidity and even some nice, dusty tannins. But the pineapple, Meyer lemon and lime flavors are too sugary sweet for a dry table wine.
Good structure on this dry table wine, with firm tannins and cleansing acidity. But there's not a whole lot of flavor, with watered-down notes of blackberries.
Good structure on this wine, with fine acidity providing clean balance. It sure is fruity, though, with massive pineapple, peach, apple and smoky oak flavors that could use a bit more finesse and subtlety.
Good structured fruit, with ripe sweet cherry flavors, appears alongside hints of raspberries. Fresh, but with some weight and solidity.
Good value in an everyday Merlot. Smooth and plush in texture, the ripe flavors include cherries, blackberries, mocha, dried herbs and peppery spices, with a touch of toasty oak.
Good varietal flavors of citrus fruits, wildflowers, gooseberries and vanilla in this wine, along with crisp acidity. On the downside is too much sugary sweetness, which makes it cloying.
Good vineyard sources and a flavorful mix of raspberry, cranberry and rhubarb characterize this aromatic and spicy Pinot Noir. Well-balanced and lightly herbal, it finishes with medium length and should be consumed over the next 3–5 years.
Good vineyard sources—Ranch at the End, Chandler Reach and Willow Crest—but the bitter, leathery flavors impact all these wines. Here it's less intrusive than in the Barbera, but it still fouls the finish with bacterial funk. Somewhere in here is some pretty cherry fruit.
Good winemaking lies at the heart of this wine, which also blends in smidgens of Cab Franc, Petit Verdot, Merlot and Malbec, the grapes from a range of estate-grown sites. Balanced fruit and dusty tannins accent a generously expansive palate that is rich but not overly concentrated, shining in berry, cherry and mocha tones.
Good wines sometimes come out of the woodwork, such as this Tempranillo rosé from the Granada area. It presents as candy apple, both in color and bouquet. But the palate shows nicely with raspberry and cherry flavors. Gets the job done and stirs some interest. Just 350 cases made.
Good wood, spice, ripe plum juice and balanced acidity. This is a wine with potential, balanced and rich.
Good Zins from this appellation are not common, which is too bad, considering how fine this one is. The fully ripened berry and spice fruit is married to intricate, lacy tannins, and the wine is dry. Despite the big flavors, it has an airy, feathery quality, anchored in crisp acidity.
Good, bright, spicy fruit, with fine balance and a silky, extended finish. There's lovely concentration in the back end, suggesting blackberries and loganberries and plenty of toast.
Good, but a bit tough and gritty, with a hard edge of tannins. On the other hand there also is dryness and extremely ripe, jammy blackberry and cherry flavors, as well as sweet oak. Not showing well now, but could benefit from some years in the cellar.
Good, but a little lacking in depth and richness. The cherry, cola and sandalwood flavors are compromised by thinner notes of wintergreen and even a veggie touch.
Good, but disappointing. Blackberry, mint, chocolate and black cherry flavors are pretty, but thin, and the weight on the palate, the way the wine feels, is light and watered down. This absence of depth lets the alcohol and tannins star. It's obviously well-made, but is not a wine for the cellar.
Good, but not without problems. It's dry and tannicly smooth in the mouth, with black cherry and mocha flavors. But there's a tart, sandpapery roughness that's just a little short of ripe. Drink now.
Good, but something of a letdown after the previous two vintages. Could it be the unusually chilly weather in 2011? The wine is delicately structured and dry, with crisp acidity framing subtle cherry and cranberry flavors. But it's a little lacking in depth. Drink now.
Good, classic blackberry, currant, oak and mineral flavors in this dry, full-bodied wine. It's also pretty tannic, with an astringent mouthfeel. Doesn't have the stuffing to warrant aging, so give it an hour or two in the decanter and drink up.
Good, clean and pleasant. The nose has pure apple and pear aromas along with a hint of vanilla and powdered sugar. It's fresh in the mouth, with lively apple, white peach and green banana flavors. Closes well and stays zesty and true from start to finish.
Good, crisp flavors of melon and pineapple are the focus here. The acidity keeps the wine fresh and lively, and a light touch of caramel runs through the palate pleasing finish.
Good, deep flavors of blackberries, currants and spices mark this dry wine. It has a coating of smoky new oak. The texture is a bit harsh, which is really its only minus. Otherwise, it's a nice Merlot to drink now.
Good, deeply extracted flavors in this darkly soft wine, with blackberries, plums and spicy, chocolaty chai tea. It's nicely dry. The tannins are a little off, with some ragged, green edges that won't age away, so drink now.
Good, dry flavors of red cherries, red currants, orange zest, Dr. Pepper and anise in this silky smooth, tart wine. It's a little off in texture, with some minty sharpness, so drink now.
Good, if a bit heavy and dull. Tastes like an older wine, with soft cherry, cocoa, licorice, spice and dried fruit flavors. Drink now.
Good, in a simple way, with Chardonnay personality that will appeal to lots of people. It's dry and creamy in texture, with bright acidity framing citrus and tropical fruit, peach, mineral and vanilla flavors.
Good, pure, dark and teetering on powerful, with strong, rich black plum aromas. The mouth is staunch and balanced, with full dark fruit flavors of blackberry along with bitter chocolate. Solid and clean throughout. A winner in its price range.
Good, rich and earthy, a dark, full-bodied wine with olive, earth, tobacco and plum flavors and dense but accessible tannins. Strikes a balanced note, not a hedonistic blockbuster, but elegantly drinkable tonight. Might soften and improve with a few years in the cellar.
Good, rich and spicy Zin from Williams Selyem winemaker Bob Cabral. It's not the most memorable Bacigalupi ever, with a somewhat soft, simple structure. But the raspberry, vanilla, toast and spice flavors are fine for drinking now.
Good, rich black currant, licorice and oak flavors provide plenty of drinking pleasure in this dry, full-bodied Cab. Fully approachable now, it wants pairing with sturdy roasted meats and stews. You might even decant it for an hour or two.
Good, rich Napa Cabernet in this bottle, packed with blackberry, currant, licorice and cedar flavors. The wine shows a firm, full-bodied texture. Best now and through 2010.
Good, rich notes in this blackberry, currant, dark chocolate, roasted meat and black pepper flavored wine, with its firm tannins. Loses points for excessive softness and heat, which gives it a rustic feel. Drink now.
Good, rich, fruited wine,with lively acidity and a pure fresh character. There is some maturity here, a wine with a fine texture, finishing with rich toast.
Good, solid fruit flavors fill out this light-colored but full-bodied Grenache. It has ripe plum, tart cherry and cedar nuances; a broad, firm texture helps flavors linger on the finish. It's the kind of wine that tastes better with each sip.
Good, standard Cabernet, properly dry and full-bodied, with blackberry and cherry flavors. The price is okay for the quality.
Good, tangy red fruit, with youthful vigor and zest. Nuances of citrus rind, cranberry and toast; it's compact and sleek, still young and tight, but perfectly balanced and precision-tuned.
Good, thick, black cherry fruit, dense tannins, with a dark, dense, chalky finish. This is manly Zin—muscular, balanced and heavy. Great for outdoor grilling.
Gooseberries and yellow plums mark the nose of this medium-bodied wine. Some grassy-herbal elements add freshness and nuance, while the finish is long, dry and filled with stone fruit. Drink now.
Gooseberry and feline aromas are true to the variety but a bit austere and sharp. The palate is plump like you'd expect from warm-climate SB, while flavors of nectarine, citrus and melon finish full, tangy and a bit heavy.
Gooseberry and hop aromas are atypical for a Chardonnay, yet they surprisingly meld well with vanilla biscuit and peach tones. The medium-bodied palate brings lemon curd and brûléed peach flavors that carry to a vanilla-cream finish. Snappy acidity—presumably from the addition of 7% Petit Manseng—keeps the palate lively and in check.
Gooseberry and lemon peel mix with a wet cement, stony character on the nose of this crisp sipper from the middle of Monterey County. It's light, bright and tart on the palate, with lime peel, grapefruit peel and grassy tones, all laid across a zesty energy and cement minerality.
Gooseberry and lychee candy pervade over subtle notes of lemon, lime and eucalyptus. Vibrant on the palate, lychee and gooseberry remain the stars but take on a bitterness. Racy acidity is prevalent and lends itself to a tart finish.
Gooseneck is based in Rhode Island but sources wines from around the world. This Pinot was produced at River's Edge, in the Elkton Oregon AVA. It sends out aromas of caramel and graham cracker, and enters the palate with a soft, silky mouthfeel and plum fruit. Though the vintage is recent, it drinks like a more mature wine, with granular tannins and flavors of coffee grounds running through the finish.
Gorgeous and authentic, this full-flavored, Port-style wine renders deep, flavors of black cherry and cassis liqueur. Dark veins of chocolate syrup and coffee liqueur pump through the mix, making it smooth as butter. It's a wine that could age—but why wait?
Gorgeous and elegant, this demonstrates Tuscany's sweetest side. Trebbiano, Sangiovese and Malvasia undergo long aging to obtain impressive thickness and intensity of flavor. The lengthy finish is driven by notes of candied fruit, honey and brown sugar.
Gorgeous and intense with beautifully seductive aromas of honey, marzipan, peach, dried fruit and honey, this is textbook Picolit (a little-known dessert wine from northeastern Italy). The wine has perfect density and extraction and is simply extraordinary overall. Drink it by itself.
Gorgeous and smooth, this elegant, 10-year-old red boasts aromas of new leather, tilled soil and pipe tobacco. The polished and structured palate delivers creamy black cherry, star anise and clove framed in refined tannins. It's a remarkable performance for what was an extremely hot vintage. Best through 2023.
Gorgeous and syrupy, this Passito dessert wine made with aromatic Moscato grapes is beautifully fragrant with ripe apricot, honey, peach and white almond. It's smooth, soft, rich and leaves a long candied fruit aftertaste.
Gorgeous aromas of peach, pear, flower and spice highlight this wine right from the start. There is an exotic, floral flavor running alongside the tree fruits, and suggestions of mint and rosewater. Excellent length and balance, with just a hint of sweetness.
Gorgeous aromas of toasted bread and caramel give way to a rich, buttery texture and flavors that layer ripe apple, honey, toasted almond and walnut notes on a smooth, softly bubbling background. It's showing the benefits of extra aging through the slightly nutty character, fine bubbles and seemingly sweet feel even though it's elegant and dry.
Gorgeous aromas of toasty oak, wood smoke, minerals and layered black fruits feed into a concentrated, thick palate that demands a knife and fork for dissection. Flavors of toast, vanilla bean, woodspice, bacon, mint and blackberry are lush. Give this beauty another couple of years, then drink through 2022.
Gorgeous aromas of white currant, spiced breakfast toast, caramelized macadamia and golden stone fruit are bold and unwavering. The palate feels malleable and finessed, with precise notes of pineapple and mango purée that lend an intense, exotic edge. The zesty acids are impressive, keeping the finish clean and elevated.
Gorgeous balsam wood and graphite aromas blend seamlessly with ripe berry and black coffee scents. It feels lively yet cushioned, tasting like a wicked brew of maple, tobacco, berry pie and fine wood shavings. This is smooth, long and comfortable on the tobacco- and resin-flavored finish. Drink now–2018.
Gorgeous color and concentration with brilliant ruby highlights make this a beautiful wine to contemplate in the glass. The aromas are broad and far-reaching with a high mineral component, small berry fruit, spice and a distinct soapy-lavender element. Chewy, firm and succulent, it's a mouth-watering bruiser that leaves a lasting imprint on the palate. Only 60 cases made.
Gorgeous fine-tuning has shaped a vibrant wine that is rich in complexity. Aromas include blackberry, cigar box, espresso bean and the wine ends with thick, chewy tannins. There is meat on this wine's bones yet it closes crisp and fresh, not heavy.
Gorgeous floral tones abound throughout this fruity, fresh, sparkling Riesling. It's a bit chewy and mouth-filling in foam, but pristine peach and apple flavors and spine-tingling acidity are enthralling.
Gorgeous foam leads this wine, a blend of 60% Pinot Noir and 40% Chardonnay. Golden peach in color with a dry, savory strawberry richness and smooth texture, it is buoyed by solid acidity. Estate-grown, this is a stellar California sparkler, incredibly well-priced and versatile.
Gorgeous from head to toe, this opens with cedar, maple, blackberry and the essence of schisty minerality. On the palate, it's tannic and firm but not overpowering. Flavors of blackberry, cassis, fig and vanilla finish with chocolaty notes and more than enough leftover berry fruit. Hold until 2017, then drink through 2024.
Gorgeous from head to toe, this saturated Toro heavyweight sets a new bar for this winery and the region as a whole. Ribald blackberry aromas are toasty and carry a strong note of crushed stones. Cassis, black plum and blackberry flavors are complex and inspired, while the finish tastes of chocolaty oak, blackened toast and a black-fruit potpourri supported by just the right amount of acidity. Drink from 2017–2030.
Gorgeous fruit aromas and flavors fill out this plush-textured and softly balanced wine. It offers ripe black cherry and raspberry tones and a full body, but has a delightful, light touch on the palate. The finish lingers nicely, too.
Gorgeous fruit aromas, generous and deep fruit flavors and soft, chocolate accents add up to a very flavorful but relaxed wine. Touches of clove and cedar pop up with the second sip, while some welcome tannins clean the palate. The fruit flavors come back on the finish. It is full-bodied but very smooth.
Gorgeous fullness and generosity characterize this bold Barolo as do its aromas of black cherry, spice, teriyaki and toasted hazelnut. San Giuseppe presents a classic expression of Nebbiolo that is especially evident in the fine, polished nature of the mouthfeel.
Gorgeous minerality is the underpinning of this estate bottling. Heaps of dry extract amplify racy lemon and lime flavors. Despite its low alcohol, this wine has exceptional concentration and power.
Gorgeous on the nose with aromas of honeyed apples and dried figs, this off-dry Riesling is surprising light on its feet with a dainty palate of sweet pea blossoms and white peach nectar. Bright lemon-lime acidity shines through to a pleasant bergamot finish.
Gorgeous rose petal, spice and stone-fruit aromas waft from this intensely aromatic wine. It's juicy on the palate with sweet lychee flavor but balanced with elegant tea tones. Round and rich in feel with powerful body and alcohol, it finishes with a bristle of astringency.
Gorgeous rose, plum and bramble notes perfume this exceptionally fragrant Merlot. Its complexity extends through the palate with bright cherry and plum flavors bolstered by savory nuances of olive and dried herb. Crisp acidity and fine persistent tannins guide a long finish.
Gorgeous sprays of blossom cascade upon layers of ripe blackberry and plum in this ripe yet elegantly structured red. The palate is intensely concentrated in black-fruit flavor, brightened by cranberry acidity and extending through a long vanilla-kissed finish. A neatly balanced, irresistible wine to enjoy now through 2025.
Gorgeous violet and spiced red-cherry notes are fragrant on this harmonious Pinot Noir. Elegant and brisk, this has tart, sour fruit flavors that are accented by loads of fresh green herb and a crushed-stone minerality.
Gorgeous, amplified aromas of wild berry, plum and fine herbs are crystal clear and magnetic. This beautiful Priorat is layered, smooth as glass and exemplary in every way. Flavors of mixed black fruits, cocoa, toast and schisty mineral finish in a swirl of chocolate, blackened toast, licorice and peppercorn. Best from 2015–2018.
Gorgeous, beautiful Brunello. Dark concentration and excellent intensity. Loads of complexity that peels back slowly layer after layer as the wine evolves. Rock-solid structure and freshness that point to a happy cellar evolution. Aromas of dark fruit, cola, cured meat, balsam, dried herb, tobacco and leather.
Gorgeous, deep dark-fruit aromas waft from the glass in this vivid, racy and pure wine. A concentrated but not heavy black-cherry note starts in the aroma, drives through the flavors and on to the lingering finish. Bracing acidity and fine but firm tannins add an elegant, appetizing mouthfeel. It will improve through 2022.
Gorgeous, deep, inky-black and intense. What sets this wine apart is the drying mineral tone of crushed granite that gives it direction and backbone. It's soft and plush on the palate, with round tones of ripe fruit and sweet spice. Nice density and structure, too, with a spicy aftertaste.
Gorgeous, elegant and ageworthy. With a softly tannic structure, it's drinkable now, but should age and gain complexity for 10 years. Dry and smooth, it has complex flavors of blackberries, black cherries, currants, red licorice, cola and oak. Give it some time to breathe. Now–2017.
Gorgeous, opulent and intense, Chardonnay Ciampagnis Vieris boasts a precise vein of dusty mineral or crushed stone that serves as the wine's backbone. Surrounding it are plusher tones of stone fruit, creamy vanilla and exotic fruit.
Gorgeous, rich Pinot flavors float over soft, ripe tannins. Strawberry-fruit flavors offer freshness and bright acidity. The dense texture is very evident, layered with wonderfully perfumed flavors from wood and fruit.
Gorgeous, soft and rich with velvety firm tannins, Balifico would pair with spicy marinated pork or slow cooked-beef. The plushness is what sets this wine apart as do its fine aromas of blackberry, leather and black cherry.
Gorgeous, with a golden apple nose, this wine is voluptuously rich, rewarding and full bodied, with creamy waves of vanilla and melon. Big and bold on the midpalate, it finishes in a twist of salty Meyer lemon. 100% Dijon 95 clone.
Gorgeously aromatic with notes of freshly pressed apple, wildflower honey and tangerine peel, this is a richly textured, almost creamy, ice wine. Intense flavors of honey and fresh apple ripple on the palate, with striking lemon acidity that lends a squeaky clean finish.
Gorgeously aromatic with notes of white blossoms and waxy lime and lemon skins, this dry, delicately composed Riesling is a stunner. Tart mango and and tangerine flavors are juicy on the palate, accented with lemon verbena and a lingering waxiness. It finishes remarkably long with a streak of lemon acidity and a zesty astringency. Delicious now for its youth and exuberance, but likely to develop well over through 2021–2024.
Gorgeously aromatic, this racy, light-footed wine wafts of lavender, peach and honeycomb. The palate is juicy with sweet, ripe grapefruit and apricot, yet zesty with acidity and minerality. Enamel-stripping acidity feels jagged on the finish now, but should meld out beautifully from 2019 on.
Gorgeously impressive wine, super-rich, balanced by acidity, juicy, concentrated red stone fruits, mulberries and dark chocolate. It is a powerhouse of ripe fruit, dark, ready to age for six years and more. One downside: high alcohol.
Gorgeously lifted notes of mint and crushed citrus foliage suggest immense purity with the very first whiff. The palate has the same lifted quality but is fleet of foot and more rounded than you would expect. It remains slender but charms with exquisitely pure lemon freshness and an essence of tart apple. Both intriguing and delicious, this drinks well now but will evolve. Drink 2016–2024.
Gorgeously lifted rich notes of orange zest fill the nose of this beautiful “orange” wine. Fermented on skins, it has all the elegance of white wine, combined with the tannic structure and backbone of red. Made from pink Pinot Gris grapes, this lends itself beautifully to this treatment and leaves us with an intriguing, concentrated, fresh and whistle-clean wine of great expression. Savor its salty orange-scented length.
Gorgeously lifted, fresh notes of lemon and mandarin peel make for a zesty opening. The midpalate fizzes with citric energy and is so tightly wound that this wine needs time in the cellar so the fruit can express itself. Drink 2017–2025.
Gorgeously perfumed, this blend of Sauvignon Blanc, Viognier, Chardonnay and Riesling poses bigger and bolder than it's delicate frame suggests. Blossom and peach tones are opulent on the palate, but it's refreshingly brisk and lemony with a steely, lean finish.
Gorgeously pure apple, both fresh and baked, immediately appears on the nose. Evolution is in progress here, slowly transforming fresh fruit notes into richer flavors. There is an edge of dried pear and dried lemon and orange zest. The body is slender and wonderfully dry and transparent. Savor this slowly.
Gorgeously purple in hue, this sharp, peppery Lemberger offers loads of concentrated blackberry and plum flavors. It's lavishly textured yet sharply balanced, marked by crisp acidity and fine tannins. Savory complexities of smoked meat and tobacco linger through a long, velvety finish.
Gorgeously ripe and rich, this powerful wine has a dark structure and layer after layer of juicy black fruits. It's still young and the mineral side of the wine is still showing, but its future is looking good with that beautiful fruitiness. Drink from 2018.
Gorgeously ripe fruit, full of pear, green plum and exotic spices. The wine is rich, with its smooth, rounded texture that is pierced with mouthwatering acidity and laced with steeliness. This is a wine with considerable aging potential.
Gorges is one of the recently created village crus or village appellations in Muscadet. The wine has richness and a dense character not always found in Muscadets. While it has some age, which has softened the intense fruit, it is still crisp, fruity and ripe with apple, lime and spice. Drink now.
Gossamer-light in texture, this delicate Gewürztraminer seems to whisper tones of apricot, blossom and peach on the nose and palate. A shade off dry, it's an elegant, mineral-toned wine. Drink now to enjoy its ephemeral beauty.
Gothic is the project of a New York-based restaurateur and sommelier team. This spent 10 months in 15% new French oak. Scents and flavors of rubber tire dominate, and the tannins are hard and harsh. Airing it out helps a bit, but the bitterness does not entirely disappear.
Gotta hand it to Trivento, Concha y Toro's Argentine operation: their wines are consistent from year to year. Once again, the Select Chardonnay features a smooth, buttery nose and a well-oaked but healthy palate. It's woody for sure, but there's lemony balance. We wouldn't call this stately or great, but it gets the job done at $11.
Gournier's rosé is a full-bodied, richly textured wine, filled with cherry-berry fruit and accented by hints of crushed stone on both the aromatic nose and lengthy finish. Drink up.
Goutorbe is a member of the Spécial Club grouping of grower producers, which tastes and approves each other's special cuvée. This 2005, with its ripe fruits and the beginnings of bottle age, is a worthy member. It has delicious apple and white peach fruits, lively acidity and a texture that is moving towards toastiness. The wine is ready to drink.
Gréine is a blend of Syrah and Petite Sirah, with a splash of Viognier. Earthy and herbal, it shows little sign of ripe fruit, and whiffs of pickle barrel come through some jarring flavors of vanilla. Perhaps more bottle time will help to knit this wine together.
Grüner Veltliner is an extreme rarity in the state. Sparkling offerings? Unheard of. This one brings appealing aromas of lime pith, white pepper, autolytic notes and citrus. The palate brings a big blast of acid, drinking quite dry. The acid is intense on its own but it will fit in nicely at the dinner table.
Grüner Veltliner is fairly new to the Finger Lakes, but Hazlitt's exemplifies the grape variety's promise in the region. Touched with honeycomb and lemon on the nose, it's ripe and rich on the palate with concentrated flavors of white peach, melon and apricot. Bright with acidity, it finishes long with hints of green herb and lime.
Grüner Veltliner, though still rare, shows good promise in Oregon. This is a big, sappy, ripe version that's borderline syrupy, with big flavors of peaches and apricots. But the supporting acids, and a lick of mineral, keep it from crashing.
Grace and elegance mark this Pinot, and so does plenty of power. It shows concentrated raspberry essence, cherry tart and drier, tart cranberry flavors, with oak adding richer, sweeter notes of buttered toast. Brisk acidity and soft tannins provide structure. Beautiful now, and should continue to develop over the next 6–8 years.
Grace Lane, from Terlato Wines, makes a grand entry into Washington Riesling with this stylish, medium dry effort from the excellent 2012 vintage. Lemon tea, hibiscus, blood orange and apricot notes swirl up from the glass, round, fruity and delicious. Drink now through the next few years.
Graceful acidity balances the big flavor and salty oak of this wine, awash in bite-worthy green apple, tart quince and lemon. The body is medium but expertly textured, providing intense length and weight on the finish.
Graceful and fragrant, this boasts alluring scents of rose, aromatic herb, flint, red berry and culinary spice. The elegant palate delivers red cherry, strawberry, white pepper and star anise alongside bright acidity and firm, refined tannins. Drink 2018–2026.
Graceful, and elegant, this offers achingly pure, tart cherry fruit, accented with notes of compost, butter and nutmeg. It's a fine example of a brilliant wine from a so-called “lesser” vintage.
Graci is a young, new player on Mt. Etna and the Quota 600 (with vines planted at 600 meters in altitude on the upper flanks of the volcano) is a bright and luminous wine with mineral tones and meaty aromas of smoked ham and bacon fat. The wine shows excellent power and structure without being overly dense or extracted.
Gracia de Chile is doing some good value varietals. This SB is one of them; it's peachy and citrusy on the nose, with melon and grapefruit flavors in wait. The palate has just enough weight and zest to be called balanced, and the finish lingers. Nice wine for by-the-glass.
Graciano is just getting started in Washington but this bottle shows much promise. It's aromatically generous, with notes of coffee and heaping amounts of black pepper along with citrus twist. The palate is silky soft in feel and shows elegance and restraint that keep you coming back for more.
Gradations of textures ripple on the palate of this full-bodied dry Riesling. It's unctuously rich and fruity, full of ripe peach and honey flavors, while also elegant, struck by tones of steel and lemony acidity. A touch of saffron persists through a long, lingering finish.
Graham cracker and lemon aromas weave into the brioche and porcini undertones. Graceful in weight, this bears a frothy bead that lends the palate tension. Aged on lees for 36 months.
Graham cracker, raisin, earth and leather aromas announce a level of richness. It feels prune-like and saturated but not flat, with blackberry and exotic spice flavors. It qualifies as a lush, ripe specimen with a long finish that stays the course. Syrah, Cabernet and Tempranillo are the components.
Graham Tatomer is bringing Austria to California with his exciting wines, in this case delivering aromas of tight banana, poached apple and guava along with steely gunmetal. There is great zing on the tip of the palate, with apple and pear as well as a lime zest backbone.
Grainy and leathery smelling, with medicinal plum and raspberry aromas. Perky but angular in the mouth, with freshening acidity leading to light but zesty strawberry and raspberry flavors. Shows drying tannins, vanilla and spice on the back end.
Grainy oak and green aromas rest on top of generic red-fruit scents. This feels chunky, blocky and tannic, with herbaceous medicinal flavors of tomato, oak resin and green herbs. A spicy saucy-tasting finish holds onto the wine's minty green herbal essence.
Grainy woody aromas of vanilla and pencil lead control the nose of this saturated blend of Malbec and Cab Franc. At a whopping 15.8% abv, one shouldn't be shocked by syrupy weight and head-to-toe sweetness. Additional flavors of maple, char and baked black fruits finish heavy, with notes of burnt toast and black licorice. Drink through 2021.
Grainy, oaky aromas of clove, cinnamon and wood spice sit atop minimal white-fruit notes. This feels lean and linear, with overriding resiny barrel influences. Savory and forceful oak flavors dominate tart apple notes, while this offers mostly resin and spice on the finish.
Grainy, resiny oak aromas share space on the nose with herbal black fruit and green scents. This is racy and fresh for Carmenère, with full-force tannins. Herbal, roasted black-fruit and chocolate flavors are long and oaky on the finish, with a mocha note. Drink through 2020.
Grainy, unfocused aromas start it off, and the wine just never gets back on track after that. The palate is bulky and overdone with plum and prune flavors, while the finish seems sweet and raisiny, and without a lot of harmony. As a whole it's chewy yet neither here nor there.
Gramolere (a vineyard in Monforte d'Alba with excellent orientation and soils) offers wide sweeping aromas of spice, cherry, red apple and white mushroom. There is some mature fruit here in the form of strawberry and raspberry and the wine offers a broader, wider nose than most. It carries weight and breadth in the mouth and will be ready to drink in a few years.
Gramona is known for yeasty, complex sparklers, and this falls into that paradigm. The nose is definitely yeasty, with apple and green melon aromas. It's a bit soft for Cava, but that's because it's an '05 that rested on lees for years. Flavors of toasted bread and apple are long on complexity and short on fruit, but once again that's what distinguishes Gramona from the masses.
Gran is a step up from Mora's crianza. The nose deals marzipan, blackberry, raisin and chocolate aromas in front of a smooth, layered palate with toasted berry, vanilla and chocolate flavors. There's a ton of oak on this wine, creating a vanilla and caramel character on the finish. Drink now through 2017.
Grand'Arte is the top range from DFJ Vinhos, highlighting wines that express the individual varieties. Labeled Shiraz rather than Syrah, this is a powerful, spicy, rich wine. Solid tannins and dark black fruits are layered with acidity and ripe plums. With its structure, it will age well for a value-priced wine; drink from 2017.
Grande in all senses, this wine comes in a powerfully heavy bottle. The wine itself is very structured with ripe and dense tannins and concentrated black, juicy fruits. It comes from selected parcels in Rocim, and is only made in top years. Age this powerful wine and drink from 2017.
Grande is one of the most historic vineyards in southern Napa, still presided over by the lovely Dorothy Rossi, whose father planted the oldest vines here in 1920, the year she was born. The location, farming and age work together to offer aromas of dusty leather satchel and a richness of juicy blackberry and cranberry. Powerfully elegant and integrated, it evolves in the glass in a myriad of ways, surprising with every sip.
Grande Reserva represents the very best selection from a vintage. This concentrated, dark wine has a brooding quality that shows both its quality and its aging ability. It is packed with plum and berry fruits that are still integrating with the solid tannins. It needs to age, so drink from 2018.
Grands Terroirs is a brand created by Cahors-based Château le Cèdre. This bow to its Bordeaux neighbor has produced a Pauillac that is classic, rich, structured and packed with blackberry fruit. It is still on the young side, although drinkable, a wine that will open and round in the next two years.
Granit is the sandy granite hillside soil of northern Beaujolais. The vineyard is a neighbor to the Fleurie appellation. This textured wine is rich with cherry and red-currant flavors that are rounded out and have just hint of tannins. The wine could soften even more so wait until early 2016.
Granite and red cherry notes are reminiscent of fine Beaujolais in this surprisingly tasty Hudson River Gamay. Cranberry and cherry flavors are tangy and revitalizing, nuanced by fresh herbs and leaves. It's elegant and sprightly through a moderately long finish.
Granite and schist soil planted with old vines has produced this impressive wine. It is softer than it probably was when younger, although it has not lost one bit of its fresh crisp fruitiness and perfumes. The wine is concentrated, rich and is ready to drink.
Granted, this is a young wine, but on first impression it imparts a raw, burly earthiness that's hard to completely embrace, with a sense of cooked mushrooms and sour cherry around soft, light-bodied tannins. Give it plenty of air.
Granular and punchy upfront, with heat and animal fur aromas on the nose. Settles with airing, revealing a heavy but solid palate with plenty of oak and candied red-fruit flavors. Falls off on the finish, with mint, resin and herbal notes.
Granular aromas of latex, plum and animal lead to a choppy piercing high-acid palate. Dilute flavors of generic berry fruits are candied on one hand and tart and weedy on the other.
Granular citrus aromas define the bouquet on this wine. It feels soft, with just enough acidity to avoid flabbiness. Banana and pithy citrus flavors set up a basic finish with lasting bitterness.
Granular, baked-fruit aromas are dominant, while the palate is soft and a bit hot, with sticky plum pudding flavors. Turns more sweet, candied and medicinal as it opens, while the finish is peppery and herbal.
Granular, earthy aromas of baked berry fruits come with a hint of raisin. Tight tannins are the framework for this Crianza, which tastes of toasty blueberry and cassis. Touches of mint and herbs can be found on a juicy but slightly hollow finish.
Granular, edgy and minerally like a daily vitamin tab, this is a sharp-sided white wine with cleansing pineapple, nectarine and lemony flavors in front of a high-toned, mineral-laden finish that is clean and tight. Very fresh, lively and a little more narrow than in the past.
Granular, raisiny and heavy on the nose, with jammy blackberry aromas. The palate then hits with a thud; it's chunky and low in acidity, which yields a thick flavor set of prune and coffee. Better once it breathes, but it's still a bit too sticky and syrupy for our liking.
Granulated berry and plum aromas are slightly reduced and come with an animal note on this Tempranillo and Cabernet Sauvignon blend. A flush, weighty palate is well balanced, while flavors of dark plum and cassis finish tannic and a bit rubbery.
Grape-jam aromas and ripe, sweet flavors make this wine attractive in its easygoing, accessible style. For a deep, dark red, it has a surprisingly soft, velvety texture and a mild amount of sugar.
Grape and blackberry aromas and flavors drench this full-bodied, smooth-textured wine in fruitiness. It's fat in texture and very easy to drink.
Grape and spice aromas give this wine a distinctive heady perfume. A rare style to find in the Wachau, it brings a fine balance between fruit and perfume with the textured nature of Wachau wines. Ready to drink, or age for a year. Screwcap.
Grape candy and black cherry aromas are edged by cedar. Chewy tannins dominate the palate, with dark chocolate and purple fruit flavors present as well.
Grape fruit leather, dense violets, black slate and a hint of barnyard aromas make for an interesting, purple-leaning nose on this wine. The palate is quite herbal, tinged with dried oregano as well as a berry-juice ripeness.
Grape growers since the end of the 18th century, the Dautel and Cadot families are based in the Aube area of Champagne. The family began making their own Champagne in 1971; now Sylvain Dautel works the vineyard by hand and makes the wine for this small maison. Full-bodied, this has touches of toast from the five years bottle age. The rich fruit also allows plenty of tight acidity into the mix. Drink this mature, well-balanced wine now.
Grape jelly, pipe smoke, lilac cologne, woody incense and a bit of tar show in the nose of this wine by Benjamin Silver, who's made wine for many years in a small warehouse on Santa Barbara's Eastside. Flavors of blackberry, wet tobacco, gamy meats and beef jerky are pleasantly rustic.
Grape soda, prune, leather, graphite, dust and black tobacco blend into an intriguing nose on this estate Malbec from Paso's Eastside. It's a little rustic around the edges once sipped, but pleasantly so. The mouthfeel is soft, the flavors are peppery and the tannins and acidity are built to last.
Grapefruit and feline aromas are typical of Casablanca Sauvignon Blanc. This feels zesty and citric, with herbal orange and grapefruit flavors that finish tart, tangy and long.
Grapefruit and grit show on the nose. A narrow palate with a hint of spritz delivers short green melon flavors that turn slightly bitter prior to a peppery-tasting finish.
Grapefruit and lemon aromas entice with this mouthwatering Sauv Blanc from respected producer Simonsig. Refreshing, balanced flavors follow and a spin of minerality gives the wine a food-friendly edge. Enjoy with grilled fish or salad.
Grapefruit and mint make for an interesting and attractive couple on the nose, while tart citrus and a bit of grass make up the flavor profile. It hails from Western Australia, and overall it gets the job done. On the down side, however, is a slight vinegar note.
Grapefruit and orange peel aromas are followed by a balance of white peach and lemon on the palate. Brisk but fuller-bodied, the wine has a viscous mouthfeel that finishes clean. This is a food-friendly wine to pair with fresh fish and poultry.
Grapefruit and other citrus aromas are zesty but standard. That's also how the palate comes across: citric and juicy, but average. Flavors of orange and tangerine finish fresh but continue the one-note theme.
Grapefruit and other citrus fruits come through the rich fruit. There is power and crispness here, along with a sense of structure from the mineral, flinty character that underlies the fruit. Hold for for 3–4 years.
Grapefruit and other citrusy aromas come with a dusty note. This shows peachy weight, then leesy flavors of stone fruits and mango that are soft and lightly oxidized.
Grapefruit and passion fruit aromas are muddled and not bright. This blend of Sauvignon Blanc and the juice of Carmenère feels wide but amorphous. Pink grapefruit and generic tang make for a simple but unexciting flavor profile.
Grapefruit and quince make for an exciting opening amidst some yeasty notes. On the palate, aromatic quince and plum notes reflect the generosity of the vintage while remaining dry and light-bodied. There is an ease here, of drinking and thinking, of sipping and being refreshed. This goes down far too easily on deceptively light feet. The finish is of refreshing lemon zest.
Grapefruit and stony aromas grace the nose in front of a lightly spritzy palate. Flavors of mixed tropical fruits show notes of bell pepper and white pepper dust, while nectarine and grapefruit flavors drive the finish.
Grapefruit aromas are a touch stale and harsh. This feels plump, with just enough acidity. Citrus and green-herb flavors roll onto a finish that feels oily and grabby.
Grapefruit aromas, bright kiwi and apple flavors and appetizing acidity make a lively, refreshing wine. This will be thirst-quenching on hot summer days and good with seafood, goat cheese and many other dishes any time of the year.
Grapefruit aromas, extroverted fruit flavors and a fresh, crisp mouthfeel make this medium-bodied wine easy to enjoy.
Grapefruit blossoms, lime zest, lemonade and chilled green apple slices show on the fresh and citrusy nose of this bottling. Tangy lime and richer pear flesh notes lead the palate, where a salty character cuts through the juiciness.
Grapefruit blossoms, Meyer lemon skin and faints hint of tropical, white peach-flavored crème brûlée unite for a sleek and dynamic nose on this bottling of four grape clones. Vanilla, lemon zest and flavors of limes cooked in butter show on the delicious palate.
Grapefruit blossoms, scratched pink grapefruit skin and Granny Smith apples show on the delicate nose of this blend of 54% Sémillon, 43.5% Sauvignon Blanc and 2.5% Orange Muscat. It's light, bright and easy on the palate, with cut green apple and lime juice flavors, making it perfect to pair with plenty of lighter foods.
Grapefruit comes to mind first upon sipping this bracing bottle. The minerality, with flavors of wet rock and an immaculate transparency, carries it along with a mix of citrus, pear and a slice of cucumber. This is a great shellfish wine.
Grapefruit flavor is the key to this attractive, fruity wine. Crisp and lightly herbaceous, it is fresh while also having a rounder background. Drink now, but better to wait until early 2016.
Grapefruit mixed with honey and some green veggies welcome you in, while the intriguing palate provides citrus, more honey, apricots and even some scallions. Simple and straightforward it's not; but it is fairly easy to drink. Served chilled on the front porch during the summer.
Grapefruit peel and ripe Mirabelle plums are just hinted at on this sleek white. Thrilling acidity counters alcoholic warmth and give poise to the concentrated body. It still needs to open up more but promises pleasure.
Grapefruit peel and tart lemon combine for a memorably savory beginning to this crisp wine. This one integrates its acidity with a medium weight into a clean, dry and lengthy package of flavor and bite.
Grapefruit peel, ripe apricot and zingy lemon spell freshness, while the palate is focused and precise, exhibiting some of the expected peppery notes. Very tangy with a clean, almost lip-smacking finish.
Grapefruit peel, salty miso and white pepper create a savory and appetizing nose. The palate is slender and zippy, full of these spicy notes and enlivened by fresh lemon and green pear. It's a wonderfully easy but exciting Grüner: light but authentic, with lasting pepperiness.
Grapefruit pith, green apple and sea salt make for a striking nose from fruit grown on one of the appellation's older vineyards. Rich flavors of apple cream, lemon curd and salty caramel carry the palate.
Grapefruit rind jumps out of the glass in this vivid, balanced and refreshing white that also carries a complex mix of lime, more grapefruit and the tiniest suggestion of fresh-cut grass. A creaminess to the texture rounds things out and soothes the edges.
Grapefruit rind, yogurt, sour cream and warm pear show on the nose of this bottling. There is great acidity on the sip, with a mango cream and tropical fruit touch, but those elements coalesce into a rich, roasted-almond-driven palate as the wine breathes.
Grapefruit scents and flavors dominate this tasty wine. Some will find it identifies more closely with something akin to New Zealand Sauvignon Blanc, rather than a seasalty Albariño from Spain. No matter: It's fresh and zippy and best enjoyed within a couple years of the vintage.
Grapefruit spiciness and a touch of yeast show on the nose of this wine. The palate revolves around zesty grapefruit flavors, its concentration and juiciness leading to a tingling, refreshing finish that's wonderfully clean.
Grapefruit spiciness and fruit is promised on the nose. The palate does not quite keep the zesty promise, diluting that freshness a little. But there is enough focus to take this to a dry fresh finish.
Grapefruit spray and gooseberry aromas jump from the glass initially, with an herbal tomato-leaf tone lingering behind. Lemon-lime acidity cuts through the medium-bodied palate of underripe peach and tropical fruit, leading to a talc-dusted finish. This is zesty, lively and perfectly enjoyable as an apéritif or paired alongside tangy cheese.
Grapefruit zest and chervil meet in a happy union that suggests riper fruit the longer this stays on the palate. There is a little heat but lots of acidity, as well as midpalate texture and layers of citrus interspersed with yellow plum. Intense, concentrated and age-worthy, with a lasting citrus finish.
Grapefruit zest and Conference pear peels are embedded in some creamy autolysis that comes across with a notion of baby powder. The palate is straight-laced, fresh and wonderfully light-bodied and dry without denying the pleasure of deeper notions of fruit. The fizz is persistent and soft.
Grapefruit zest dominates this wine right now, but ripe honeydew melon also is shining though. As the wine opens up, it also reveals peppery, tangy spice and a refreshingly clean finish.
Grapefruit zest, yeast and freshly cut kitchen herbs add to the enticing flavor of green pear on this light-footed, energetic wine. There is lots of drive, joy and ease. Yet there's nothing facile here—just the most nimble expression of clean-cut, refreshing Grüner.
Grapefruit, apple and walnut aromas lead the nose on this graceful blend of 80% Chardonnay and 20% Pinot Nero. The smooth, creamy palate offers pear, lemon zest and roasted almond alongside soft bubbles and fresh acidity. It boasts enough depth and complexity to age for several years. Drink now through 2018.
Grapefruit, citrus and flowers on the nose are followed by a lively, slightly sweet array of fun flavors in this “early” wine. Released young, it has an effervescent quality that makes it a nice choice for a warm weather sip or accompaniment to dessert. Not terribly complex, but appealing.
Grapefruit, crushed tomato vine, exotic fruit and aromatic herb are some of the aromas you'll find on this fragrant white. The elegant medium-bodied palate delivers green melon, citrus and white peach alongside a vibrant saline note that energizes the finish.
Grapefruit, exotic fruit and tomato vine scents lead the nose of this wine while its linear, medium-bodied palate shows honeydew melon and succulent citrus notes. Fresh acidity gives it a clean, bright finish.
Grapefruit, flowers and peach aromas and flavors are the hallmarks of this distinctive white. The wine offers clean fruit flavors and a soft finish. Good with seafood and fruit salads.
Grapefruit, grass and lime characters are woven together in this simple but solid example of Kiwi Sauvignon Blanc. There's a slight weight on the palate, with a chalky texture, refreshing acidity and a long, lemony finish.
Grapefruit, lemon and star anise aromas lead this refined but friendly wine. On the palate, lush, rounded flavors of melon and tropical fruit are supported by brisk acidity. Great combination with richer poultry or pork dishes.
Grapefruit, lime and leesy aromas feed into a healthy palate with adequate acidity and raciness. Pithy, briny citrus flavors of lime and orange finish with notes of grapefruit and scallion. Drink now.
Grapefruit, mineral and freshly cut grass aromas lead the way. On the palate, brisk acidity supports pink grapefruit, tangerine and a mineral note.
Grapefruit, orange and cherry mélange nicely together on the palate of this tantalizingly zesty wine, the acidity front and forward. Fresh and refreshing, the tang mellows on the finish, providing medium body and weight.
Grapefruit, passion fruit, cactus pad and stony aromas make for a textbook Verdejo bouquet. The palate on this fresh, crisp white is compact and clean. Flavors of nectarine and lime finish a touch salty yet refreshing.
Grapefruit, peach and flowery aromas amount to a pleasant wine. This varietal Macabeo feels oily but it also has citric snap. Pineapple, grapefruit and salty flavors finish lemony fresh.
Grapefruit, peach and melon notes cannonball from nose to palate of this bright, intensely fruity wine. Zesty lemon-lime acidity keeps it vivacious and spry, but the finish is long, marked by gentle touches of honey and hibiscus nectar.
Grapefruit, peach and nectarine aromas carry over to the racy palate along with apricot. Zesty acidity provides refreshing balance and a tangy finish.
Grapefruit, pear and vanilla mark this medium-bodied, moderately dense and youthful wine that also offers peeks of caramel and toffee midpalate. The weight and length give way to a zesty, pithy finish.
Grapefruit, strawberry and roses lead on the nose of this friendly pour. Cherry and flowers on the palate are playful and easy drinking. A great patio pour with a fun character.
Grapefruit, toast and white peach aromas give this wine a great start. It is not powerful but is deliciously balanced with fresh green plum and pink grapefruit flavors rounded out with just the perfect amount of wood. Drink 2010.
Grapefruit, toast, orchard fruit and crushed rock aromas all come together on this radiant wine. On the palate, crisp acidity supports yellow apple, almond, citrus zest and mineral.
Grapefruits and white blossoms linger from start to finish on this intensely aromatic Riesling, highlighting flavors of sweet peach and honey. It's off dry in style, but has a warm, caramelized tone that offsets brisk acidity.
Grapes are meticulously sourced from a range of sites, including Sonoma Mountain and Knights Valley on the Sonoma side, and Spottswoode estate, Hyde and Ink Grade from Napa. Opening with the aromas of grassy knoll, it develops in the glass to show juicy, fresh acidity and well-defined flavors of apricot and wet stone. Young and bright, the acidity is tenacious and supportive, making way for a final lilt of creaminess on the finish.
Grapes are sourced from both Stagecoach and Hyde vineyards in this wine that takes its time in the glass coming around. Funky brine and a tropical flourish open on the nose with a severity of oak that mellows slowly. Made in an opulent, full-bodied style, it'll pair well with buttery fare.
Grapes are sourced from Red Mountain and old-vine Yakima valley sites. Lovely aromatics highlight a mix of citrus, wild blueberry, brambly red fruits and a whiff of game. The structure and breadth lead into a smooth finish with veins of licorice and espresso.
Grapes are sourced from St. Helena and Oakville for this light-bodied, tart and slightly herbal wine, blended with 8% Sémillon. Ripe and round, it's both floral and fruity, highlighted by melon and pear.
Grapes come from Alexander, Dry Creek and Russian River valleys to make this wine, first released in 1997. Oaky and mild-mannered on the palate, it shows touches of clove, black pepper and dried herb, while robust tannins play a supporting role.
Grapes come from both the Knights Valley and Napa County for this wine, named by former model and Real Housewife Brandi Glanville. Bold as Brandi, it shows a hit of oak around thick waves of anise, vanilla and melon, ready for anything.
Grapes come from heritage selection off the Osgood farm, and the wine shows licorice-berry-chocolate syrup aromas, as well as espresso with condensed milk and pipe smoke. The tannins coat the mouth and tickle the tongue in a pleasant way, offering rich plum fruit, graphite minerality and lifting mint, all balanced with strong acidity.
Grapes for this 100% varietal wine—the family's first estate Merlot under this name—are grown on the Grieve Family Vineyard in Lovall Valley, just above cool Carneros. Concentrated and showing integrated oak, it reveals cedar and dried herb around subtle fruit components of plum and cassis. It finishes soft and balanced in a flurry of cocoa.
Grapes for this wine are sourced from a wide selection of sites, from Poe Vineyard in Carneros to Bald Mountain Vineyard on Mount Veeder. Together they sing harmoniously, offering a lightness of color and plenty of perfume around a rich body marked in toffee and supportive oak.
Grapes for this wine hail from both the cooler Green Valley subsection of the overlapping Russian River Valley and Sonoma Coast appellations, as well as from the Petaluma Gap, which is affected strongly by fog and wind. The result is a wine that opens in ripe aromas of raspberry and cherry before offering black tea and savory herb around a light-to-medium body and finish.
Grapes for this wine were cool fermented in stainless steel and bottled quickly. Fresh as a wine can be, this is redolent of rhubarb and strawberries, with a lightly minty/peppery note. The attention to detail gives the wine body and length.
Grapes for this wine were sourced from mostly Sonoma and Lake counties, with an additional 22% brought in from San Joaquin. The blend holds Zinfandel, Cabernet Sauvignon, Syrah, Merlot, Petite Sirah and Primitivo. Here, the kitchen sink approach works well, offering classic elements of herb, leather and savory plum, with a streak of black pepper and tannins that soften in the glass.
Grapes for this wine were sourced from the new appellation known as the Moon Mountain District, the higher-elevation, eastern-lying range above Sonoma Valley. The bottling also contains small amounts of Merlot, Malbec and Petit Verdot. Light bodied and restrained, it's briary, dusty and tannic, with sour cherry and cranberry flavors that get juicier on the finish.
Grapes from Ciel du Cheval, Champoux and Dineen contribute to this attractive Bordeaux-style blend. Cassis and black cherry fruit are combined in a smooth, supple wine with generous coffee and licorice components.
Grapes from Grand Cru vineyards on the Montagne de Reims and Côte des Blancs go into this elegant wine. A crisp, tight, mineral character is balanced by the crisp apple flavor and fresh acidity. This bottling has some age so is quite ready to drink.
Grapes from the Riverbend and Lewis vineyards are often featured in far more expensive bottles. Here they create a 50/50 blend with bright boysenberry fruit and a generous dash of spice and pepper.
Grapes from the Sangiacomo Vineyard provide a richness and complexity win this voluptuous wine, married with others from the Poe Vineyard next to Hyde. Together they offer a creamy, full-bodied expression of butterscotch, apple pie dusted in nutmeg and Mandarin orange.
Grapes from the small village of Saint-Bris le Vineux west of Chablis are used in this attractive, crisp and fruity wine. It has a strongly mineral tang to its fruitiness with lemon zest and intense acidity. The aftertaste is softer, rounded and ready to drink.
Grapes from the vines around the 13th-century castle of La Bastide are sent to the Marmandais co-op for a separate bottling. This smooth and ripe wine shows plenty of rich mango and apricot flavors cut by lime acidity that gives a lift of freshness. Drink now, although the wine will age until 2018.
Grapes from this lesser known Premier Cru are often blended with those from Vaillons, yet La Chablisienne has bottled it as a separate wine. The coolness of the site translates beautifully into a crisp fruit expression that's tight with acidity and minerality, ready to age. Drink from 2019.
Grapes from this tiny AVA frequently deliver that something extra that catapults Pinot into a higher dimension. Here, solid cherry and berry tones bear almost indefinable traces of iron, mineral and sweet hay. Delicious already, this should continue to improve through 2020.
Grapes from three vineyards (estate, Hyland and Durant) and seven different clones are blended here, then aged for 14 months in 40% new French oak. At first sniff it's more steely than oaky, with chunky flavors of red fruits firmly underscored with highlights of earth and stem. There's a vein of black licorice also, and the wine leaves the impression that waiting until 2016–2017 will help bring out its best.
Grapes from two vineyards—Hyland in the McMinnville AVA, and Fortmiller in the Rogue Valley AVA—combine gracefully in a young wine with juicy citrus and ripe blackberry flavors. Eleven months in 40% new French oak adds dark chocolate around the typical earthy minerality of the Hyland fruit. There are substantial tannins, so give this extra aeration, or cellar for another few years.
Grapes grown at high altitude give the cool feel to this crisp wine. A light touch of oak is revealed in the vanilla flavor that is finely integrated into the citrus and apple fruit. The wine is fruity, ready to drink young.
Grapeseed, cola, concentrated plum, graphite and a touch of tar funk show on the nose of this bottling. There is a tangy raspberry-plum fruit character on the palate, with shaved pencil elements and decently grippy tannins.
Grapey and citrusy on the nose, this has an herbal twinge. It feels bouncy and simple, with juicy boysenberry and blueberry flavors that set up a grapey, standard-feeling finish. Fresh, juicy and best for simple sipping.
Grapey and foxy, with green, minty aromas and a hollow center. The palate is bulky, heavy and tannic, while the flavors are strained and grapey. Sweet and incomplete; grapey but not in harmony.
Grapey and fruit-powered, this easy-drinking Cabernet drinks like a fresh Zinfandel. Strawberry fruit is at the core, with light details of leaf and mineral. A good picnic wine.
Grapey and inky on the nose, this feels saturated and a bit hot on the palate, with a candied blueberry flavor leading to a grapey finish. Tasted twice, months apart, with similar findings; this score reflects both tastings.
Grapey and pinched on the nose, jammy smelling and unconvincing. Supernarrow in the mouth, tannic, lemony and sucks the life out of your cheeks and palate. And that's not even mentioning the price.
Grapey and potent as Rioja crianzas go, with a medium-to-full-sized palate that's full of bright acidity and standard but solid berry fruit flavors. It's the slightest bit creamy and thick on the finish, but overall it's about as middle of the road as any wine on the market.
Grapey and sappy, with almost candied cherry fruit, this is a young wine made to be consumed young. Try chilling it to give the cherry and chocolate flavors greater focus and quaff it with burgers this summer. —J.C.
Grapey berry aromas come with sweet, reedy notes and a brandied cherry component. It feels condensed but lively, with a mix of sweet, almost tropical flavors that hint at pineapple, wild berry and herb. Tasted twice; this score and note reflects both tastings.
Grapey blackberry aromas come across foxy. The palate is wet and high in acidity, leaving a semisour flavor profile with only a few hints of sweetness around the edges. Drying, herbal and salty.
Grapey on the nose with veins of bramble and black tea leaves, this Blaufränkish (Lemberger in Germany) is fairly tannic on entry but softens considerably with aeration. Give it some time, and it reveals a far more elegant profile with fresh black cherry fruit laced with a rustic, autumn leaf note and lively acidity.
Grapey, with an off-putting scent of alcohol mixed with tire rubber. Beyond that, the cola and menthol aromas are pleasant, with chocolate and orange peel underneath. It’s hefty, chunky and plummy in the mouth, with lots of sweet oak running onto the finish, leaving a long and lasting woody impression. 164 cases made.
Graphite and lead pencil aromas mix with toasty berry scents. It's solid and textured in the mouth, with creamy oak flavors alongside sawdust, milk chocolate and sweet berry notes. Deep and solid on the finish, but it trails behind Adrianna wines from recent vintages.
Graphite and vanilla aromas are offset by herbal, stemmy notes of hard spice and mint. The palate shows tomatoey acidity and flavors of pie cherry, tart plum, cherry tomato and vanilla. As might be expected given the precedings, the finish is cleansing and high in acid.
Graphite, black currants, mocha and spice aromas emerge from the glass. Made with Cabernet Franc, Merlot, Cabernet Sauvignon and Petit Verdot, the rich, smooth palate doles out ripe red cherry, crushed black raspberry, dark chocolate, espresso and licorice wrapped in soft, silky tannins. Drink through 2019.
Graphite, blackberry, cassis and toast aromas define the bouquet on this hard-smacking, wide-bodied Carignan. The flavor profile is dominated by rugged flavors, and the mouthfeel is bouncy. Loud on the finish at first, and then things go quiet.
Graphite, char, vanilla bean and cedar plank lay atop the black berry and plum preserve fruit core on the nose. The palate is creamy and mouthfilling at first, offering rich notes of vanilla-infused stewed berries and raspberry sauce that are then overwhelmed by aggressive, green tannins that hold the palate hostage through the long, woody finish.
Graphite, deep black fruit, earth and cola aromas make for a full-force, inviting entry. The palate feels lifted and healthy, with a thorough blend of tobacco, herb, barrel spice and ripe berry flavors. Toasty, spicy and long on the finish. High quality for $20 Cabernet.
Graphite, grilled herb, toast and leather aromas emerge together with a balsamic note. Showing structure and finesse, the full-bodied palate delivers mature black cherry, raspberry, licorice, coffee, toasted oak and a hint of Asian spice. Firm, fine-grained tannins grip the finish. Drink 2020–2029.
Graphite, lemon peel, cedar and blackberry aromas are lusty and high in quality. A flashy, fresh, slick mouthfeel is the perfect vessel for toasty, dark blackberry, coconut, vanilla and mocha flavors. The mocha note persists on the finish, which is juicy and fresh but also thick and chewy. Drink through 2018.
Graphite, maple and other oaky aromas dominate this lush, pitch-black Tinto Fino. A chewy, dense mouthfeel is rich as an oil baron, while oak-driven flavors of vanilla and baking spices accent blackberry and cassis. On the finish, this is monster-sized and full of blue-fruit deliciousness. Drink through 2020.
Graphite, molasses, foresty notes and briny leather are the prime aromas on this blend of Cabernet Sauvignon, Syrah, Carmenère and Petit Verdot. The mouthfeel is layered and fairly deep, with a firm structure and strong tannins. Roasted black-fruit flavors come with pepper and toast, while the finish offers even more pepper, olive and tobacco notes.
Graphite, rose petals, vanilla and a strong yet not over-exuberant black cherry quality pump up the nose of this decadent bottling by Brian Loring. There's great tactile texture once sipped, with chalky tannins unveiling ripe cranberry, red cherry, clay, cinnamon and baking-spice elements.
Graphite, tar, pine and smoldering campfire aromas show on the nose of this bottling, which only shows brief flashes of the grape's peppery, herbal core. There are forest floor hints on the palate, where dried mulberry flavors meet with pine and cracked pepper notes.
Graphite, tobacco, plum, fig and clove aromas come together in the glass. The dense, one-dimensional palate offers mature blackberry, blueberry extract, vanilla and a confectionary note, with the burn of evident alcohol.
Graphite, wood grain, spice and black-fruit aromas are full and a touch funky. Tight, crisp and direct on the palate, this Syrah sports a good mouthfeel and toasty, herbal flavors of blackberry and mixed hard spices. Baked berry fruit flavors and chewy tannins are wrapped in an oaky finish. Drink through 2018.
Grapy and floral smelling up front, this Bonarda smells reduced. A tight, rubbery palate is drawing but freshened by a mild shot of acidity. Savory oaky plum and berry flavors finish baked, minty and oaky.
Grapy and floral with loads of rose petal notes, this Moscato is perfumey on the nose and palate. Exuberantly frothy and mouth-filling, the palate is fleshy with sweet ripe grapes, with just a hint of stems and leaves on the finish.
Grapy and fruity, like it's fresh out of the fermenter. Also sweet and soft, with a melted jam consistency and taste. Drink this simple wine now.
Grapy and jammy smelling, this feels narrow and high in acid, bearing plum and tart cherry flavors that turn more sour with time. The finish is tomatoey and abrupt.
Grapy and lusty, this is a barbecue-style wine for easy drinking. It floods the mouth with freshly crushed berries, plums and milk chocolate. Good value for an everyday, big red wine.
Grapy and perfumed on the nose, this quaffable Garnacha is sound and fresh, albeit a bit acidic. Black-fruit flavors are common and show notes of earth and chocolate, while a grabby finish displays no glaring faults.
Grapy aromas and bold black pepper and blackberry flavors make this wine big and enjoyable. Full bodied, it has a mouthcoating texture and lingering finish.
Grapy aromas and tart fruit flavors make this a lean, edgy wine that's not overtly fruity or rich. But the smell of wood smoke and blackerries, and the tart black cherry flavors are vivid, energetic and mouthwatering.
Grapy aromas are candied and suggestive of a powdered fruit drink. This feels plump and pulpy, with plum flavors that carry a skin-related astringency. Herbal, rooty notes come up on the finish.
Grapy aromas are spicy and woody. This is a full, packed truckload of a Malbec with earthy, baked flavors of blackberry and prune. Licorice and a mild blast of bitterness replace the wine's dark-fruit character on the finish.
Grapy aromas of berry fruits and the dust of spearmint gum set up a loud, high-acid, seemingly electrified palate that tastes of black currant, blackberry and plum. Overall, this is a linear feeling Bordeaux blend with bracing acidity and minty oak. Time should only help it along. Drink through 2022.
Grapy aromas of black cherry are young and fruity but unsophisticated. This everyday Tempranillo is more superficial than deep in build. Sweet as well as peppery black-fruit flavors finish mild.
Grapy aromas of black cherry introduce a tight, rubbery but fair palate. Ripe berry, black cherry and bitter chocolate flavors finish with a note of toasty oak but also fiery burn. Let this aggressive Malbec air out and it will show best.
Grapy aromas of black plum and blackberry are balsamic and a bit herbal. This blend of mostly Malbec and Syrah is medium in body and somewhat juicy. Blackberry, plum and peppery flavors finish chocolaty and lightly herbal.
Grapy aromas of cassis and blackberry are fairly foxy, with a whiff of wet animal fur. An intense palate is held together by firm, rubbery tannins. Black cherry and dark-plum flavors are lasting on a finish that's ripped with intensity. Best from 2019–2024.
Grapy aromas of plum and pomegranate turn more wild with airing. Grabby, tannic and punchy across the palate, this wine tastes of herbal berry fruits, with a firm finish.
Grapy aromas of violet petal and blackberry are gritty and earthy. This feels outright tannic and edgy. Herbal, lightly green flavors of roasted black fruits settle on chocolate, spice and more herbs on a powerful but hot finish.
Grapy aromas seem simple at first, but with time tarry black plum and citrus peel notes emerge. This is very tannic, arguably a bit too much so. Plum, blackberry and chocolate flavors end with a reverb of hard tannins. For best results, give this as much air as possible.
Grapy aromas suggest minerals and iodine along with wet animal fur and plum. It's firm and tannic on the palate, with herbal, rooty plum and berry flavors and a tight finish.
Grapy berry and plum aromas set up a fresh tannic wiry palate. Popping plum and berry flavors are lively and toasty, while this Tannat, with its black pepper notes, tastes good and spicy on the finish. Drink through 2020.
Grapy berry and raisin aromas include notes of baking spices. This feels wide but wiry, with tartaric acidity at the core. Generic berry flavors end with a dry drawing finish.
Grapy black-fruit aromas are adorned with more than enough oaky vanilla. This is grabby and acidic. Flavors of cherry, wild berry, tobacco and vanilla finish in similar fashion, with brightness fostered by ultra high acidity. This is good and rugged but short on ease and flow.
Grapy blackberry and cassis aromas come with charred oak and pastry-like richness. In the mouth, this notoriously ripe Mencía is loaded with tannins. Spicy blackberry flavors can handle the classy oak this wine has seen, while flavors of tobacco, lemon and spice drape over a full-fruited finish. Drink through the 2020s.
Grapy but generic black-fruit aromas open this wide bulky Malbec that's high in acidity. Salty grapy flavors are plump but simple, while this finishes with a toasted element and blocky weight.
Grapy candied berry aromas mix with loud oak that smells like clove and mint. This has a narrow astringent mouthfeel and strange-tasting berry flavors that end with a rugged finish.
Grapy smelling at first, this is made from a vineyard located in a Spanish national park. It is tight, tannic and mildly astringent on the palate, with high-tension structure. Wild berry flavors are gamey in nature, with spice, tobacco and earth notes adding complexity. Drink this old vine wine now through 2022.
Grapy wild blackberry aromas and then a tough, tannic palate tell you most of what you need to know about this hard-knuckled specimen. Flavors of grape skins, plum and blackened spice finish bitter and peppery.
Grapy, balsamic aromas of blueberry and wild brush come with a hint of animal fur. Hard, edgy and compact in feel, this tastes punchy, with a note of vinegar and plum skins to an otherwise black-fruit flavor profile. Shallow, raw and tannic on the finish.
Grapy, jammy boysenberry and blueberry aromas are exotic, with integrated barrel and spice notes. This feels weighty but balanced; flavors of blueberry, currant and chocolate finish with plum-like juiciness and length. Drink through 2021.
Grapy, meaty aromas are loud and all over the map. The palate of this purple Cafayate Malbec is saturated and loaded with pulp, tannins and bulk. Roasted blackberry and cured-meat flavors finish mellow and soft, without much length.
Grapy, slightly pulpy tones of blackberry and cassis liqueur persist throughout this full-bodied Petit Verdot. Brawny in profile, it's rich and slightly viscous in texture, but accented by fresh acidity and a frame of fine, delicate tannins.
Grass and apple-flesh notes are wrapped in a slightly reductive, oily frame on this blend of 55% Sauvignon Blanc, 18% Loureiro, 15% Verdelho, 7% Grenache Blanc and 5% Chardonnay. The flavors are also a tad tarry, with green-apple peels, lime zest, candied pear and dried grapefruit.
Grass and apricot scents define the nose of this lively, refreshing wine—a simple study in vanilla and ripely sweetened peach that was fermented entirely in stainless steel tanks.
Grass and bell pepper aromas define the nose on this lithe white. Following the nose, the palate is tangy, angular and sharp. Lively flavors of lemon, scallion and tarragon finish long, with hard-driving acidity.
Grass and gooseberry are prominent on the nose and palate in this crisp SB, bright in dialed-high acidity. That sense of vibrant freshness mellows somewhat midway through the wine, allowing it to finish with a lushness on the tongue.
Grass and mango aromas show a note of fresh white mushroom. This SB is simple, modest and round in feel. Flavors of orange and passion fruit are direct, while a plump, citrusy finish keeps things lively and in tune.
Grass, citrus fruits, feline and canned green-vegetable aromas lead into a plump, round palate. Green bean, passion fruit, lemon-lime and bell pepper flavors end with strong influences of arugula and asparagus. This is coastal-driven and green, but good.
Grass, gooseberry and grapefruit wind their way around a light-bodied, crisp and ephemeral wine, aged mostly in stainless steel, with a small percentage in neutral French oak. Tiny bits of Sémillon and Sauvignon Musque make their way into the mix, for a wine that's textured and refreshing.
Grass, herb and passion-fruit aromas are followed by citrus and tropical flavors. It's pleasant but the concentration seems lacking.
Grass, wet concrete, bitter orange rinds, wet hay and rosemary elements show on the nose of this single vineyard bottling. There is a firm, cement-like texture to the sip, much like licking rocks, with fresh lime peel flavors. It retains freshness days after opening.
Grassy and almost feline on the nose, with lime and grapefruit flavors, this is a bit simple in some respects, but the power and intensity of this wine make a strong statement that lingers forever on the palate. Distinctive and well worth a try.
Grassy and borderline pungent in character, there's nevertheless enough white grapefruit to support the wine and give it a refreshing, citrusy core. It's not that rich or weighty, but boasts a pleasant silky texture and a bright, clean finish.
Grassy and dull, this white tastes diluted and is lacking in flavor. The few decipherable notes lean toward fresh-cut lime.
Grassy and floral, with a suggestion of hay, this wine has a smooth structure and slight perception of sweetness, built around a core of juicy peach fuzz and apricot.
Grassy and grapefruity, with sour, close to vegetal, flavors and a touch of sweetness on the finish.
Grassy and green-smelling, with hints of asparagus, green tobacco and sea air. This is true cool-climate white wine, and it shows its proximity to the ocean via aromas of green bean, asparagus and citrus. It's lean as can be, and tight as a drum. It's a terroir wine that has good freshness but could benefit from slightly more amplified fruit.
Grassy and herbaceous, this smoky wine is shot through with tannins. It is stalky, its red fruits layered with spice, a tight texture and acidity. It's best served lightly chilled.
Grassy and herbal berry aromas suggest beet root. This is gritty and severe on the palate, with bone-dry tannins. Blackened, lightly bitter berry flavors finish with drawing tannins and a charcoal-like burn.
Grassy and herbal notes are backed by mature aromas of melon and stone fruit. This is a classic interpretation of Friulano, with an emphasis on fresh, herbal notes and a streamlined, compact feel. The wine ends on a tangy, zesty note.
Grassy and herbal, rounded out by sweet pea notes and touches of honey and citrus on the finish, this is a medium-bodied Sauvignon Blanc with quaffing appeal. Chill it well to make up for its lack of cut on the finish.
Grassy and herbal, this might easily be mistaken for Sauvignon Blanc. There's plenty of acid evident, with lemony fruit that finishes short and tart.
Grassy and herbal, this wine is crisp, tight and mineral. It's delicate and bright in character, and ready for drinking now.
Grassy and oily smelling and then you'll find a thick, oily palate with honey and lychee flavors. Not very zesty, so it's kind of clumsy and dense, with a chunky finish and bitterness. Decent acidity is what keeps its head above water.
Grassy and pungent, with lime, citrus and white pepper on the nose. Tangy and simple across the palate, with basic pineapple and passion fruit flavors. Good but thins out on the finish, leaving leftover acidity.
Grassy and scattered on the nose, with alfalfa, mint, berry and a note of agave or Tequila. It feels sticky at first but solid, with an herbal, minty flavor that is copied on the finish.
Grassy and slightly pungent, showing the distinct aromas of underripe Muscat, but the delicate texture—it's lightly sparkling—and sweet flavors win out on the palate, balanced by a fresh, citrusy finish.
Grassy and sweet smelling, with apple and lightly candied aromas. Nice and normal in the mouth, with sweet, ripe flavors of white fruits, powdered sugar and pear. Turns a bit cloying on the finish. Seems sweeter and less complex than in the past.
Grassy and tonic with background shadings of white flower and stone fruit, this Ribolla Gialla offers aromas of white peach, kiwi and subtle hints of exotic fruit. The wine is crisp and lean in the mouth.
Grassy and tropical in papaya and melon, this SB has a creaminess that gives it substance, surrounded by fig and apricot flavors that finish crisply in lemon zest. Made from half Sauvignon Musque and half Sauvignon Blanc, the wine was mostly stainless-steel fermented.
Grassy aromas along with capsicum, nettle and green fruit aromas are pungent and exciting. The palate is spritzy and lively, while the flavor profile balances sweet, candied green fruit flavors with more driving, intense tastes of lime and green melon. Forward, fun and elevated; drink now for ultimate freshness.
Grassy aromas and a whiff of celery lead to a snappy palate with fresh but tart lemon, gooseberry and white-currant flavors. A juicy fresh finish with citrus flavors is typical of well-executed Txakoli.
Grassy aromas are suggestive of a cow pasture. This is hard and tannic in feel, with flavors that match the nose: green bean, green pepper and animal. This runs green and almost weedy on the finish.
Grassy aromas blend with notes of melon on a round, slightly flat bouquet. This is chunky in feel, with briny citrus flavors and a lively core acidity that keeps it moving along. Tangerine and bell pepper flavors on the finish are fitting.
Grassy aromas blend with tropical fruit notes to create a good but regular Casablanca bouquet. This feels lively and easy to take, while flavors of green herbs, grass and citrus finish a touch bitter, evidence of a cool vintage.
Grassy aromas feature a note of green banana and yeast. This feels round but hardly chunky, with reasonable core acidity. Flavors of citrus and apple are simple and clean, while a lemon-lime note and a hint of honey take care of the ending.
Grassy aromas include a note of crushed vitamin. This is basic at best, lacking at worst. There's not much to the palate, while salty grassy grapefruit flavors fail to stir excitement. An unfriendly note of onion appears on a tart green finish.
Grassy aromas include notes of citrus, apple, wheat and pool water. This feels fruity and a touch pulpy. Tropical, briny white-fruit flavors are pithy and finish light in weight, citrusy in flavor and ultimately a touch bitter.
Grassy aromas include notes of corn and apple. This feels fresh and citric, with moderate roundness. Salty citrus and kiwi flavors are lasting on a crisp juicy finish.
Grassy aromas lead the nose, followed by darker notes of licorice and candied black fruits. This feels fresh but also acidic; flavors of tart berry fruits are simple to process and finish briny and snappy.
Grassy aromas mark the nose. This is foamy and awkward on the palte, with briny apricot, lychee and papaya flavors finish.
Grassy aromas mix with whiffs of red licorice candy and cinnamon to create an odd nose. Hard on the palate, this blend tastes of rubbery plum and pepper, with a minty, green finish closing it out.
Grassy aromas of clover and mustard are a warning that this wine isn't hitting the high notes. Foamy and coarse on the palate, this tastes like applesauce, while woodspice and cinnamon notes come up on the finish.
Grassy aromas of field flower and dandelions are backed by discreet tones of citrus and passionfruit. This is a very good and easygoing cocktail wine. It's thin, simple and fresh on the close.
Grassy aromas of green melon and white pepper feed into a plump yet citrusy palate. Slightly pyrazinic and mildly bitter, underripe green melon and grapefruit are the lead flavors.
Grassy aromas of green tobacco and alfalfa come in front of a lightly abrasive palate. Herbal red-berry flavors are suggestive of minty cranberry, cherry and raspberry. This turns more fruity and less green on the finish.
Grassy aromas of red currant suggest cowhide. This has a grabby narrow palate with green-leaning raspberry flavors. Overall, this is fresh and wiry in style, with a choppy, mildly tannic finish.
Grassy aromas send you toward a lean and gappy-feeling palate with rudimentary cherry and plum flavors blended with medicinal, green undertones. Turns more green on the finish.
Grassy aromatically, this is a crisp, refreshing white that's slightly undefined in pear and melon. Light bodied and easy to quaff.
Grassy berry and light, leafy aromas define the bouquet. The mouth is a little tangy but mostly jammy, while blueberry, lemony oak and dilution define the flavor profile. A short, choppy, jammy finish comes across slightly washed out.
Grassy cherry and red currant aromas start out raw and turn more muddled and cheesy-smelling with time. A choppy, acidic palate is fresh but unrefined, while sour citrus and raspberry flavors finish with zest.
Grassy citrus aromas blend with sulfur and yeasty, dusty notes. A moderate acidic cut meets flavors of melon, quince and citrus fruits to finish quick and mild. Drink now before this turns for the worse.
Grassy citrus aromas rest comfortably on a mild, nonaggressive bouquet. A citrusy mouthfeel isn't overly bubbly, while pithy lime and tangerine flavors finish mild, with tangy acidity and a cleansing quality.
Grassy dill and citrus flavors give this Chardonnay a Sauvignon Blanc-style leanness, but it's balanced with notes of buttered toast and vanilla from new French oak. Brisk with acidity, it's the perfect wine to drink with scallops.
Grassy floral aromas are aromatic but unrefined. This sparkling Chardonnay tastes of lime and wild flowers, with bitterness to the back end of the flavor profile. A sulfuric note of scrambled egg rises up on a bitter finish.
Grassy green-fruit aromas blend with yeasty notes of white bread and croissant. This cava feels solid but a touch foamy. Dry, lightly briny apple and citrus flavors finish with notes of orange, lime and green herbs.
Grassy green hints play with faint tropical notes of passion fruit. The palate is taut and fresh and provides that wonderfully phenolic backdrop that makes Grüner such a success at the table. There is concentration and ample stores of fruit underneath that cool exterior, waiting to be plunged into.
Grassy herbal aromas offer a fresh, appealing start to this accessible Chenin/Sauvignon Blanc blend. On the palate, it's a mix of flinty and round fruit, and the finish is clean and lively. Simple, but good.
Grassy hints mingle with riper yellow pear notions. The palate turns out to be tenderly pear-fruited, with a core of warm ripeness and a slender, soft footprint of pear fruit salad. Incredibly elegant and fine-boned, notwithstanding its definition.
Grassy in style, this ripe, viscous white provides good value, bright and bittersweet in passionfruit and pineapple. Viscous, it ends full-figured.
Grassy lemon-lime aromas are alert and bright. A fresh, fruity palate is home to mild apple, pear and lees flavors. On the finish, this Cava is lasting, steady and ordinary in a welcome, textbook way.
Grassy lime, kiwi and crème brûlée provide succulence and substance to this wine, surrounded refreshingly by ebullient acidity. Fermented in stainless steel, it was then aged minimally in neutral French oak. The wood provides firm structure without getting in the way of the fruit.
Grassy notes of green conference pear with incredibly ripe overtones of yellow plum give a fruity but non-tropical spin on Sauvignon Blanc. A strident vein of acidity keeps everything superfresh and lively. Vibrant and full of fruit, this shows what Sauvignon Blanc can do in the right climate in the right hands. The lingering citrus and fruit finish just calls for another sip.
Grassy notes with overtones of nettle and elderflower are joined by rounder, yeastier notes on the palate that also make for a softer, toned-down texture that counters the greenish flavors beautifully. The interplay between those two poles, enlivened by citrus, makes for great, appetizing drinking that finishes in lemony zing.
Grassy on the nose, and for a brut nature this is decidedly flat in aromas, with ultradry flavors of lime and tangerine along with powdery vanilla. Super light on the finish, which dissipates in no time. Almost tart and lacking in the long run.
Grassy on the nose, then foamy and abrasive on the tongue, with a mix of oxidized flavors, bitter citrus and grassy accents. It finishes pithy tasting and citrusy.
Grassy overtones and freshly clipped boxwood turn this into an aromatic, fragrant wine with a lithe body but lots of aromatic depth, with hints of tropical passion fruit underneath. Drink now.
Grassy raspberry and cherry aromas are a bit leathery. This Carignan-Garnacha-Syrah blend feels saturated but not entirely comfortable. Jammy ripe mixed-berry flavors are chunky, candied and finish hot, with chocolaty oak.
Grassy raspberry and currant aromas are slightly volatile on this Monastrell that is choppy, raw and astringent on the palate. Flavors of cranberry are mildly green, weedy and sour in front of a choppy, tannic finish.
Grassy red berry and plum aromas lead to a lean, somewhat high-acid palate with herbal, oaky flavors of raspberry and plum that don't last that long. Fresh and healthy feeling on the finish, but tasting more of oak and spice than fruit.
Grassy stalky berry aromas lean towards green. This feels grippy, while spicy herbal berry flavors stay the course and finish with minty green notes on top of basic plum and berry.
Grassy strawberry and raspberry aromas smell false as well as floral. A blocky palate with jammy stickiness and rubbery tannins carries medicinal, resiny, candied berry flavors, with green overtones. This feels raw on the finish while tasting green and jammy.
Grassy to the point of excess, this wine's lean, herbal flavors and lemony acids are tart and mouthpuckering.
Grassy tropical fruit and melon aromas lead to chalk and lemon-lime rind flavors on the palate. It's lean in the mouth, for the most part. Stony-mineral flavors and a nice jalapeño note bat cleanup. 3,000 cases produced.
Grassy white-fruit aromas are basic. This feels soft and easy, with mild acidity. Basic white-fruit flavors are undistinguished and are mellow on the finish. Everything about this brut strikes as good but standard.
Grassy with green leaf and fresh-cut herb notes, this dry, easy-drinking wine boasts lively lime-juice acidity and pleasant apple flavor. Slightly dusty notes of dried herb and reed distract on the finish.
Grassy, compost-like aromas carry a peanut accent and not much vivid fruit. This pinches down on what amounts to a clampy palate, while crisp, mildly green berry flavors finish minty and peppery.
Grassy, flat aromas are inoffensive but don't bring much to the table. This feels citrusy and foamy, with generic flavors of brown sugar and melon. Touches of milk chocolate and bitterness work the finish on this Pinot Noir-led rosé blend.
Grassy, floral and herbal, this nice white comes from a well-regarded site devoted to the variety. Melon and fuzzy peach flavors highlight its dry, diluted palate, with moderate acidity.
Grassy, green aromas are dull and fruitless. The palate is citric at first but then it collapses. Flavors of citrus and tarragon finish bland and with vegetal leanings.
Grassy, green aromas give this a herbal, crisp taste. It is tight and tangy, with green fruit aromas and a fresh aftertaste. Drink now.
Grassy, herbaceous tones are a tad pungent, but they add freshness to this lusciously textured, easy-drinking Gewürz. It's off-dry, with loads of fleshy yellow peach, pineapple and melon flavors, with delicate tangerine-juice acidity. Drink now.
Grassy, herbaceous wine, with citrus and gooseberry fruits and a refreshing tang of acidity. It is light to feel, bursting with fresh fruits, very crisp and green.
Grassy, herbaceous, raisiny aromas are green and harsh. This is brutally tannic and out of whack on the palate, while green, weedy flavors finish thick, blocky and rough.
Grassy, herbal aromas contain little fruit, while this feels firm, with no give to the palate. Green, herbal flavors are low on fruit, and this ends with heat and scratchiness.
Grassy, herbal aromas rest on top of basic red-fruit notes. This feels choppy and hollow, with flavors of buttery oak, chemical and red currant. The raw hot finish doesn't have a lot of body or padding.
Grassy, herbal notes accent grapefruit and lime aromas, while riper hints of stone fruit sneak in on the palate, adding roundness and weight. Dusty, slightly chalky nuances on the finish give the impression of dry minerality.
Grassy, herbal notes accent pink grapefruit on the nose. There's ample weight without it ever seeming heavy, and a silky feel to the wine that lingers on the finish.
Grassy, herbal notes add an interesting edge and characterize this luminous sparkling wine. It offers nice, tonic bubbling and focused aromas of lemon, lime and white flower. It tastes lush and crisp on the close with creamy foam and soft bubbles.
Grassy, herbal tones are upfront on the nose of this bright Sauvy, with supporting fruity notes of grapefruit peel, lime, white melon and underripe peach. The palate is fresh and vibrant, with ample acidity and a mild, pithy bitterness to the medium-length finish.
Grassy, leathery aromas lack ripeness and concentration. In the mouth, this is high in acidity, with rough tannins. Leathery, lightly weedy plum and currant flavors finish herbal. This Tannat puts up noticeable green notes on the nose, palate and finish.
Grassy, lightly vegetal aromas of briny gooseberry and asparagus come in front of a citric palate. Flavors of citrus fruits, green bean and asparagus finish crisp but green, with scouring acidity.
Grassy, lightly weedy aromas set up a palate with sweet citrus and melony flavors. This is sticky and a touch mealy come finishing time, with a fleshy, unctuous feel and only modest structure and acidity.
Grassy, mildly sweaty aromas are yeasty and suggest Sauvignon Blanc or Verdejo. A fleshy, pulpy palate is round and solid, while nectarine and melon flavors get a boost from core acidity. A full-flavored, leesy finish is slightly fleshy and plump. Drink now.
Grassy, minty aromas, a juicy texture and tart cherry flavors add up to a medium-bodied, uncomplicated wine with good balance.
Grassy, reedy aromas accent core plum and berry scents. This feels tight and juicy on the palate, with a mix of raspberry, plum, savory spice and chocolate flavors. The finish is varietally typical, with herb, mint and olive notes.
Grassy, slightly green aromas are fresh and suggest cactus pad. This is easy on the palate, with flavors of citrus fruits and green herbs, such as tarragon and rosemary. A crisp finish is just solid enough to maintain integrity.
Grassy, slightly stalky apple and nectarine aromas feed into a fresh, citrusy palate that brings a mix of white stone-fruit flavors as well as green citrus. A solid, lasting finish is dry and fresh.
Grassy, stalky plum aromas are decent but not overly fresh. Without a lot of shape or body, this modest Garnacha is herbaceous and limited in red-fruit flavors. The finish is gone in a flash.
Grassy, straw-like aromas offer bits of lime and orange. This is light, juicy and tangy. Flavors of lime, tart apple, grapefruit and kiwi finish with stony minerality and lasting lemon-lime notes.
Grassy, this opens into pineapple and lemongrass flavors as well as lemon. It's got elysium (code for cat pee), too, but its racing minerality is worth seeking out, the wine simple, clean and balanced.
Grated lime zest on the nose leads to an uncompromisingly but refreshingly brisk palate. This has freshness and a stony, almost chalky depth and wonderful concentration and freshness. It's dry, brisk and invigorating.
Gratien & Meyer's top cuvée is aged in the caves dug in chalk cliffs outside Saumur. It is fruity, perfumed touched by toast as well as crisp creamed apple flavors. The wine is ripe, tangy with orange zest and with some attractive bottle age. Drink now.
Grauburgunder, aka Pinot Gris from warm vineyards, giving a rich, unctuous texture, a lightly perfumed character that also maintains freshness and attractive acidity. Keep for six months. Screwcap.
Gravel and red fruit show on the nose of this widely available wine. The body is thinner than some contemporaries, but offers brown spice and dark-red plum fruit. The tannins are quite sticky.
Gravel, asphalt and iron drive the minerally nose of this bottling, which also shows cigar box, cherry leather, stewed strawberry and chocolate-caramel aromatics. There is plenty of both tannic grip and vibrant acidity once sipped, with cherries, cranberries and oregano elements making for a saucy palate. Drink 2017–2025.
Gravel, chaparral, sagebrush, mulberry and fig aromas show on the nose of this bottling from a distinct row of grapes. The strong herbal profile on the palate ranges from oregano and marjoram to thyme, rosemary and a touch of juniper, all set against black-plum fruit. It's firmly structured, very dry and deftly restrained.
Gravel, dark red berries and a raw beef character show on the nose of this accessibly priced wine. The palate offers beet and dark cranberry juice flavors, along with black sage and camphor. Still tightly wound, it will get better with patience.
Gravelly aromas of wet slate meet with dark cranberry and baked red cherry on the nose of this bottling, which the Duckhorn crew sources from this historic vineyard. The palate is relatively light with very earthy flavors, showing tangy red fruit, thyme and wet soil flavors.
Gravelly texture and crunchy fruit combine for an intriguing experience in this wine, which offers pomegranate and cranberry tartness accented by forest floor and bay leaf. A bright streak of citrus is interwoven within.
Gravelly texture gives way to faint apple, preserved lemon and salt flavors in this medium-bodied, densely built white. An imprint of toasted oak barrel lingers on the finish.
Gravelly texture supports rich yet balanced baked apple and anise flavors in this hugely appealing wine from old vines in one of the producer's estate vineyards. As it opens, more floral components come to life, recalling jasmine and apple blossom, feeling high-toned and refreshing.
Gravenstein apple, crisp Bosc pear, seared lemon and a touch of flinty smoke show on the very approachable and delicious nose of this best-of-barrel bottling by winemaker Bill Brosseau. The palate is full-bodied yet zesty, crisp and fresh, with stonefruit and squeezed citrus flavors, as well as a sea salt character that rides deep into the finish.
Gravenstein apple, honeysuckle and jasmine aromas show on the relatively boisterous nose of this bottling from a large vineyard on Highway 46 east of Paso Robles. There is compellingly grippy texture to the sip, with ripe flavors of pear and honeydew melon. A salty acidity takes it to the next level.
Gravisano is a sun-drenched dessert wine from the Murgia area of Puglia in the deep south of Italy that offers candied fruit, honey roasted almond and butterscotch flavors. The wine is soft and chewy with a thick, sweet close.
Gravner's Breg (Sauvignon, Chardonnay, Pinot Grigio and Riesling Italico) shows Sauternes-like aromas of honey, candied apricot, butterscotch, caramel and almond paste. The wine delivers a pretty orange color with copper highlights (it is famously aged in clay amphorae) with firm but velvety rich tannins. The finish is long and smooth and there's a very beautiful touch of drying mineral on the close. Hold five more years at least.
Great acidity and minerality in this elegant young wine. Doesn't show the rich concentration of De Loach's single-vineyard Chards, but then again, it costs far less. It's actually a good value for a dry, minerally and complex Russian River Chardonnay. Don't drink it too cold.
Great acidity on this wine, with a squirt of lime juice giving it needed zest. The wine itself is simple, lush and fruity, with peach and pineapple flavors.
Great aromatic complexity and richly layered fruit flavors propel this full-bodied, sophisticated and deep wine. An array of cinnamon, clove and cedar notes blend with ripe black cherry and blackberry, while firm, fine-grained tannins seem to lift them up. Best to drink after 2020.
Great balance and a charming lighter character make this lightly floral wine especially enjoyable. The orange blossom aromas and ripe melon flavors are vivid but not heavy as they weave through a smooth yet crisp texture and linger on the finish.
Great balance gives this medium-bodied wine an easy appeal, as light spicy aromas combine with ripe red and black-cherry flavors for seamless, smooth sipping.
Great balance in this fruit-forward yet well-structured wine. It's not a monster, but firmly in the lunch and dinner wine category because of appetizingly fresh raspberry and strawberry flavors and good acidity. It's medium-bodied, firm-textured and dry.
Great balance, snappy acidity and concentrated fruit flavors make this grand wine especially appealing. The aromas of blackberry and red cherry are vibrant, the juicy, mouthwatering cherry flavors are dazzling and the finish lingers. It is balanced for good aging, so drink it from 2017–2020.
Great berry and plum fruits leap out of the glass. It has a solid structure, to be sure, but it is the ripe character of the wine, a delicious balance between great fruit and acidity that dominates.
Great bursts of red fruits come strongly through the tannins of this powerful and structured wine. It's fruity and ripe, although an herbal element suggests a more green aspect. Tannins need to finish softening, so wait until 2015.
Great concentration and textural density make this full-bodied and firmly structured wine stand out. Blackberry, black pepper and clove aromas fill the glass while the palate brings out layers of blackberry and dark chocolate notes. With all that structure and flavor, this will be interesting to age a few years. Best after 2021.
Great density here, with firm tannins and big fruit flavors, very generous and opulent, while also structured. The whole wine is suffused with black plum sweetness. It is also ageworthy.
Great depth and intensity are the hallmarks of this muscular, intense Cabernet. The mix of fruits, the overall balance, and the beautifully silky tannins are exceptional.
Great depth and purity of fruit. It shines with lovely violet and lavender accents. Very dark cassis, black plum, coffee and toasty oak flavors, with handsome herb and spice accents. The mouthfeel is excellent—big, but almost perfectly balanced between lush richness and solid tannic structure. A keeper needing four to six years.
Great depth of flavor with fruit and a layer of mature almond nuttiness. The wine shows some wood, but also dried figs, prunes and some mature acidity. Not quite dry, but edging in that direction.
Great depth of fruit characterizes this wine from its beautiful bouquet of ripe sour cherries, tar, taragon, earth and tobacco right through its solid palate where the rich dry cherry flavors open up and show some mineral accents.  Long and elegant, the finish has even, ripe tannins and a fine chalky note.  Deserves cellaring for two to four more years.
Great execution and delivery: This lively Brut layers on stone fruit, floral and mineral tones in well-measured doses. The mouthfeel is creamy and soft, gliding over the palate in an attractive and refreshing way.
Great for easy seafood or pasta dishes, this is fresh, with crisp acidity backed by notes of stone fruit, melon and yellow rose.
Great for informal occasions or as an apéritif before a delicious fish dinner, this tight and focused Brut Prosecco Superiore offers aromas of talc powder, white flower and a distant touch of honey.
Great for salads or spicy Thai appetizers, this easy white wine opens with aromas of white flower, honey, stone fruit and fresh peach. In the mouth, it is balanced and slightly creamy.
Great freshness and and almost grassy fruitiness join the yeasty autolytic notes. There is frothy liveliness and irrepressible fruit—red and green apple, a hint of pineapple and zesty lemon. This is one for those who prefer their sparklers full of fruit and life. Midpalate concentration makes this robust enough for food.
Great fruit concentration and depth give power to this full-bodied wine from Cakebread, better known for its Napa-grown Cabernet Sauvignon and Chardonnay. Not tricked up with too much oak, it tastes energized, deep and layered. Black cherry, rhubarb and cedar fan out across the palate, lingering a long time on the finish. Best from 2018.
Great fruit concentration and grace make this wine a winner. It feels medium-bodied despite its high degree of ripeness, showing that balance is attainable with significant power. It has ripe, plummy aromas, fresh red cherry and cranberry flavors, supportive tannins and excellent acidity.
Great fruit flavors and a lively, fresh texture come together for a very well-balanced and vivid-tasting wine. Just enough tannin and grape acidity provide an agile, appetizing structure to let the fresh red and black cherry notes stand out. Fermented with native yeast and aged in neutral barrels., it will be best after 2018.
Great fruit flavors, firm texture and vivid acidity make this an especially lively and dynamic wine. It bursts with red cherry, raspberry and black-grape flavors that wake up the palate and vibrate through the finish. It contains 30% Syrah and 30% Tempranillo, plus Grenache and Malbec.
Great juicy black fruits shine through this rich and complex wine that shows considerable style. The aftertaste is full of fresher acidity and juicy berry fruits. Drink from 2017.
Great now with lamb, this Pinot is softly complex and forward in fruit, with a silky texture. It shows cherry, raspberry, mocha, anise and smoky oak flavors. Best now and for a few more years.
Great nutty aromas come from the glass and follow into the palate of this sweeter style of white Port. It is rich, packed with almonds and a tangy orange zest edge.
Great Pinot Noir, dry, silky and crisp in acidity, yet with enormously complex flavors. The cherries and pomegranates have an earthy connection by way of minerals and sweet herbs. Only an infant now, this elegantly polished wine should develop over the next six years.
Great potential is evident in this young wine from a recently planted vineyard. Spicy cranberry and raspberry fruit shines forth, buoyed by natural acidity. The weight and fruit intensity are just right, and the wine shows excellent depth of flavor, with a finishing lick of cocoa.
Great price for a big production (5,000 cases) Chardonnay of this quality. It's dry and crisp and elegantly structured, with savory citrus fruit, peach, mineral and vanilla flavors. Easily as good as many Chards far more costly. From Don Sebastiani & Sons.
Great price for a big, powerful red like this. Tough in tannins now, it shows classic flavors of currants, mocha, anise and pepper, and will develop over time. Classy and impressive.
Great price for a blush wine this sophisticated. Lynmar manages to tame Syrah's power and exuberance into elegant sleekness, resulting in a dry, tart wine with vibrant raspberry, orange zest and vanilla richness.
Great price for a Cabernet this good. It's packed with classic varietal flavors of blackberries, cassis, plums and cocoa. The tannins are rich and ripe, with an elegantly pure Napa Valley structure. Not an ager, so drink soon.
Great price for a Cabernet this nice. It's dry, smooth and classic in blackberry and currant flavors, with a deft touch of smoky oak. Just a bit too acidic; a rich steak will help.
Great price for a Cabernet this smooth and tasty. Shows appealing blackberry and cherry flavors, with a sweet, smoky touch of oak. All five classic Bordeaux varieties constitute the blend.
Great price for a Chardonnay of this quality. The grapes come from cool coastal areas, and the wine brims with crisp, long hangtime ripeness, accented with toasty oak. Feels rich and creamy, with pineapple, tropical fruit and vanilla flavors.
Great price for a Chardonnay that tastes like it costs a lot more. Although it's unoaked, it's very rich in passionfruit, pineapple, peach and vanilla cream flavors, with a honeyed finish. Easy to find, with 5,000 cases produced.
Great price for a Chardonnay this good. This displays a creamy, buttery framework, with vanilla, lime, peach and mango flavors, highlighted by zesty acidity.
Great price for a Chardonnay this rich and tasty. It has a buttery, creamy texture, framing tart flavors of pineapples, peaches and vanilla oak.
Great price for a sparkling wine this refined, and the fact that it's a rosé makes it an even better deal. It's rich in strawberry, orange and lime flavors, with that savory yeastiness that marks the best bubblies. The blend is Chardonnay and Pinot Noir.
Great price for a super-drinkable Sauvignon Blanc. Brilliantly crisp and mouthwateringly clean, it delivers bone-dry flavors of lemons, limes and grapefruits, with a wildflowery spiciness.
Great price for a Syrah this good, from this esteemed producer. While it doesn't have the complexity of Novy's single-vineyard Syrahs, it's drily elegant, with complex blackberry, cola, herb and pepper flavors that shift in the glass as the wine airs. Drink now.
Great price for this unoaked white wine. It's smooth and crisp in mouthwatering acidity, with ripe flavors of citrus fruits, lemongrass, minerals and vanilla that finish with a honeyed richness. Easy to find, with production of 21,696 cases.
Great price on a Merlot this good. Most others would charge $25 or more, but Goldschmidt has held the line. It appeals for the soft tannins and easy flavors of raspberries, cherries, cocoa and sweet, smoky oak. Drink now.
Great ripe fruits here, peach and apricot flavors layered with intense white currant acidity. The wine has an edgy feel to it, its acidity bright and taut. Give the wine a year for its elements to blend together.
Great Southern is an underrated source for Cabernet Sauvignon, amply demonstrated by this wine. Expansive notes of cedar, brown sugar, vanilla and baking spices enrobe tart berries, while the wine's firm structure carries through to a crisp, tannic finish. Try in 2020.
Great spice, honey and tropical fruits are subtly combined in this delicious, elegant sweet wine. With acidity to add its fresher character, it is balanced, full in the mouth and already a very fine wine. It is better to age it, though, so drink after 2017.
Great steely, mineral wine, powered by startlingly fresh green fruits, vibrant, vivid acidity and delicious herb and plum flavors. This is lively, but also densely packed with flavor.
Great structure and balance, among the finest in the world, with all the pedigree that terroir brings to Cabernet. But vintage rules. This harvest, the wine is lean in fruit, with a pepper and sage profile.
Great structure marks this lush, young Pinot Noir. Crisp acidity and refined, firm tannins give it a solid framework, and the flavors are delicious. Shows pie-filling cherries, black raspberries, currants and mocha, with spicy cinnamon and anise. Will age for up to a decade.
Great structure meets abundant fruit flavors in this big but well-balanced wine. The aromas are like Bing cherries and dark-roast coffee, while flavors recall dark chocolate and boysenberries. While obviously tannic and robust in texture, it seems to melt in the mouth for a smooth and lingering finish.
Great structure on this Cab, with firm tannins and a fine hit of acidity. It's ripe and appealing with black cherries, cherry liqueur, vanilla and oak. Already throwing significant sediment, it should continue to evolve in interesting ways for a few more years.
Great structure, with crisp, supportive acids and a fine overlay of oak that seasons but doesn't overwhelm. The flavors are quite lean. The winemaker calls them mineral-like, but it's more like grapefruits and lemons. The main problem with this well-made wine is, in fact, this lack of flavor.
Great style here, a wine that sums up the white 2007 vintage's freshness well. On that is built a discreet structure of yellow fruits, pears, kiwi and spice from wood. Behind is the fresh herbaceous acidity of young Sémillon. Age for 2–3 years.
Great swathes of black fruit, coffee and sweet tannins give this ripe and juicy wine plenty of character and attractiveness. For immediate drinking.
Great swathes of fruit cross the tannic core in this impressive wine. Hints of wood aging peek out from beneath the sumptuous richness and spice. It is ripe, dense and obviously set for long aging. Drink from 2018.
Great swathes of yellow fruits here, a wine that has weight, richness and delicious texture. Final spice shows through from the wood.
Great value comes from this light-hearted wine with crisp fruitiness. A touch of tannin gives some shape, but the wine is above all attractive and bright with flavors of red fruits and citrus. It will make a fine summer apéritif.
Great value for the price, with blackberry marmalade, moo shu plum sauce, tobacco, leather and pepper flavors that turn richly tannic and spicy in the finish. Shows lots of elegance and finesse.
Great value, simple and fruity, this is a ripe wine without wood aging, just bursting with black fruit flavors. It's rich, slightly stalky and ready to drink now.
Great vibrancy and depth lift this medium-bodied wine above the crowd. It nearly bursts with ripe and vivid fruit in the aromas and the flavors, bringing red and black cherry, hints of mint and fresh raspberry kicking in on the finish. Despite all that generous fruit flavor, it also maintains a taut balance via moderate tannins and firm acidity. It will be best after 2020.
Great vineyards, great winery, great vintage: There's lots to like about this big, bold, fruity wine that manages to be complex and elegant at the same time. Masses of blackberry, black currant and violets, with smoke and vanilla from oak aging. What's hard to convey is the balance, richness, harmony and depth of flavor, which are really stunning. Age it for a few years if you want, but it's at or near its delicious best now.
Great wafts of sweet fruit and ripe tannins show this wine well. Its fruit is balanced, the power behind it well judged alongside the fresh juicy black currant flavors and acidity. The texture is certainly dense, and the wine needs time. Give it 4–5 years.
Great wafts of white currants come from this delicious—but definitely too young—wine. It is full of flavor, fruity and ripe. There's a good structure from green apple skins and tight acidity. Give it another year.
Great white fruits, hints of peach and tight citrus-zest texture all give this wine its great freshness. At the same time the texture suggests minerality and a nervy edge. Hints of the wood are just right for this intensely fruity wine.
Great wine and great value, too. The nose is a blend of floral, graphite and cassis aromas, while the firm and rugged palate is packed with sweet, friendly cookie, chocolate, coffee and berry flavors. If the tannins seem a little aggressive now, time should come to the rescue. Otherwise, there's very little to pick at and a lot more to praise.
Grecanico, Fiano, Chardonnay and Viognier comprise the blend, offering pretty floral aromas that are wrapped with tones of lemon and peach.
Grechetto makes for a wonderful alternative to Pinot Grigio for lovers of fresh, easy Italian whites. Citrus and stone fruit aromas are followed by drying mineral tones and a zesty, clean close.
Greco di Tufo is a spectacular indigenous grape and Di Meo's rendition delivers all the fresh and vibrant aromas associated with it. You'll detect peach, apple, pear, honeysuckle and a touch of talc powder or flinty mineral that is typical of wines from this part of Campania, southern Italy.
Greco di Tufo is one of the best white wines from southern Italy and this luminous expression makes that argument very well. The wine is fresh, tonic and generous with its aromas of mineral and stone fruit. You couldn't ask for a better partner to any fresh fish dish.
Green-apple and honeyed aromas are more simple and anonymous than special. This varietal white Grenache has a shearing linear acidic palate that fosters tart flavors of tangerine and lemon peel. A stony drawn finish is crisp and zesty.
Green-apple and white-peach flavors mingle with a lively, thirst-quenching texture in this charming, medium-bodied wine.
Green-apple skins and grapefruit rinds introduce the nose of this wine, followed by a bit of tropical papaya and melon. The palate show more apple skin and tangy lime as well as a tight minerality.
Green-fruit aromas and intense, tangy fruit define this wine. It is strongly herbal, bringing out a zesty character that is right up front. It is probably a few months away from being ready to drink, so wait until summer 2018.
Green-pear peel and a slight touch of bright lemon make for an understated, slender Grüner. The inherent, herbal freshness appears on the palate, with a hint of white pepper amid clean lemon notes.
Green-streaked barnyard aromas couple with black cherries and tobacco in this varietally true offering. Medium-weight on the palate, maybe even a bit low in acidity. Decent, but doesn’t truly sing.
Green and earthy in the nose, with more vegetal aromas than fruity ones. The palate is tangy and also vegetal, while full tannins and some bitterness dominate the finish. Parts of this wine seem to be in shape while others are not. As a whole, it lacks ripeness and overt appeal.
Green and focused on the nose, with a hint of fresh bell pepper. The palate is light and chiseled, with crisp flavors of white grapefruit, lime and passion fruit. Finishes elegant and fresh. An ideal quaffer to go with salads and shellfish.
Green and funky smelling, with a grassy, tomato character. Sticky and unctuous on the palate, with a strange, weedy set of red fruit flavors. Finishes creamy and weak; barely acceptable but still not fresh or well balanced.
Green and herbal, with a mix of jammy raspberry and weediness to the nose. The palate feels heavy and grabby, while the flavor profile holds onto the bouquet's herbal, tomatoey quality. Overly peppery and green throughout.
Green and invigorating peppery tones accent this lemony Sauvignon Blanc. It's not a deeply complex penetrating wine but is vivaciously fresh through the finish.
Green and lean Garnacha, with tobacco, celery and other vegetal aromas. Chunky in the mouth, but rather sour tasting, with grassy, green fruit and bite. Not a prime-time player.
Green and mint-like in scent, with a note that's reminiscent of grape stem, this Pinot Noir tastes hot from the high alcohol.
Green and spunky on the nose, with light citrus aromas and nothing forced, sour or funky. The palate is full and a little creamy, with just enough acidic kick. Tastes of green melon, lime and banana. Lasting acidity provides pulse to the finish.
Green and vegetal in aromas and flavors. The nose deals pea, green bean and asparagus tempered by lime and melon. The palate has weight and a mix of green, grassy flavors as well as apple, lime and pineapple. A jalapeño-like burn is prominent on the finish. Definitely a cool-climate SB.
Green and yellow apple notes play on the nose. They also fizz frothily on the fresh easy palate—almost weightless and totally dry. There are slightly bitter edges to the dry finish which are not unpleasant. With its litheness, this comes across as very refreshing and wonderfully pure.
Green and yellow apples mingle with yeasty savoriness. The slender palate rings with an earthy tang and lemon overtones. A central thread of lemony freshness sets a bright, friendly tone. This is aromatic, fresh and utterly gluggable. Nothing less than Vienna in a glass.
Green and yellow pear are subsumed into a savory whole composed of yeast and crushed kitchen herbs. There are highlights of Granny Smith apple and lemon rind, of lovage and white pepper, and all of these flavors are put into tight, peppery focus on the slender but concentrated palate. This fizzes with peppery spice and zest.
Green and yellow pear notes make an immediate appearance on the nose of this wine Its zippy, easy-drinking palate is enlivened with spritz and brings that characteristic savory, yeasty herb flavor to bear. Fresh, easy, dry and light, it finishes zesty and clean.
Green and yellow pear notes play on nose and palate. The rounded palate shows some definition, with an enlivening vein of freshness. This wine is easy and dry, with a clean and lasting finish.
Green and yellow pear peel notes accent this wine's yeasty, savory nose. The palate has spritz and, rather than amplifying those pear notes, leads with lemony freshness. Lovely, light and dry, it almost bounces with freshness.
Green apple and a whiff of crushed herb aromas carry over to the racy palate along with lemon zest. Crisp acidity and lively bubbles provide the refreshing backdrop.
Green apple and citrus aromas float out of the glass while the bright, straightforward palate offers Bartlett pear and juicy nectarine zest. Tangy acidity leaves a crisp finish.
Green apple and fragrant spring-blossom aromas leap out of the glass while the enjoyable palate delivers creamy white peach, citrus and pear. It's bright and charming, with crisp acidity and a foaming mousse.
Green apple and greengage on the nose turn into white peach and lemon on the palate. The mousse is frothy and lively and there is a wonderful depth to these tart fruit flavors that takes you to juicy, green pastures and white blossom. Glints of green apple flash at every corner and adorn the admirably dry finish. This echoes long and leaves the palate wonderfully clean.
Green apple and honeydew melon aromas carry right through to the fresh, fruity flavors in this light-bodied and round-textured wine. It has touches of butter and vanilla as well as all that fruit, plus a good balance between crispness and ripeness.
Green apple and honeysuckle aromas follow through to the fresh polished palate along with nectarine drop and white peach. Bright acidity lifts the rich flavors while a creamy mousse lends finesse.
Green apple and lemon zest make for a pungent touch of volatility that tickles the nose as you sniff this ruby-colored Amarone. The intensity and clarity is great, and the finish concedes more room to spice, dark fruit and almond flavors.
Green apple and lime aromas are well presented and clean. This has a citrusy feel to go with lime, passion fruit and grapefruit flavors. A mildly pithy and citric finish delivers plenty of youthful kick.
Green apple and ripe pear aromas follow over to the silky off-dry palate along with creamy white peach and a hint of candied nectarine peel. Fresh acidity enlivens the rich flavors.
Green apple and tangerine figure into this thin-layered wine that's sourced from estate vineyards as well as purchased Russian River Valley fruit. Straightforward and unfussy, the wine is ready to enjoy now.
Green apple appears amidst the more usual yellow and green-pear fruit and sets a fresh accent. The palate carries through on these vivid fruit notes and adds yeasty, savory spice: white pepper and arugula leaf create real interest. it's very refreshing and totally moreish.
Green apple is the lead aroma along with yeasty vanilla and a dash of white pepper. There's modest roundness to the palate and nonscouring bright acidity. Slightly candied lime and mango flavors feature controlled bitterness on the finish.
Green apple notes give way to grapefruit and melon, but tart lime and green apple flavors power this wine.
Green apple shines through in this light-bodied sparkler, which adds a note of strawberry midway through. Crisp and moderately complex, it's an enjoyable quaffer, that finishes in a flourish of vanilla and shortcake.
Green apple skin and lime peel are tart on the palate, but supported by a well structured mousse. The aromas are ripe, with green apple, peach, and a hint of birthday cake.
Green apple with a squeeze of fresh lemon makes for a basic and easy unoaked Chardonnay. While standard and simple, this is a perfectly enjoyable wine to pair with lighter fare.
Green apple, Bartlett pear and citrus aromas follow through to the bright, creamy palate, along with a stony mineral note. An elegant, balanced wine with a fresh, lingering finish.
Green apple, citrus and distant celery aromas feed into a fresh, peppy, citrusy palate with tangerine, lime and pink grapefruit flavors. The finish is citrusy like the palate, meaning it's bright, juicy and dry.
Green apple, flint and apricot are some of the aromas of this elegant, medium-bodied white. The smooth palate offers layers of juicy white peach, Mediterranean herb and mineral alongside refreshing acidity.
Green apple, peach and a touch of saline define the nose of this wine. It's fresh in feel, like drinking nectarine juice. Flavors of nectarine, green plum, peach and lime finish clean and minerally, with refreshing acidity.
Green apple, peardrop and Conference pear shine on the nose of this wine. The streamlined palate clebrates those fresh flavors, highlighting them with extra lemon spritz, a salty, yeasty fringe adding complexity. The finish is lip-smacking, moreish and dry.
Green apple, stone fruit and citrus aromas carry over to the palate with lemon-lime. This easy-drinking wine would make a nice apéritif or pair it with lightly seasoned pastas dishes.
Green apples and citrus flavors dominate this fresh, fruity wine with its finishing acidity. It's light, bright and ready to drink.
Green apples and pears combine harmoniously in this tart, mostly dry offering. Elements of vegetable oil and mineral add complexity.
Green apples and soft apple blossom scents mix with cut-grass aromas on this wine, which comes from rows near the entrance of the iconic estate. There is lots of apple-skin-driven grip on the palate, which also shows pears, more grass and a slight hint of passionfruit.
Green apples, apple blossoms, fresh Meyer lemon, tangerine skin and a bit of chalk show on the complex nose of this bottling, which is boosted by 5% Viognier. The flavors are fairly light, with energetic lime juice, apple flesh and tart apple skins in the midpalate.
Green aromas are at the fore, with notes of underripe herb, mint, plum and spice. In contrast, the palate is full of spritely cherry and plum flavors. The aromas and flavors seem disconnected but it still brings intrigue.
Green aromas blend with coastal-influenced passion fruit, while the palate is driven by citrus, pineapple, passion fruit and some unfortunate canned vegetable flavors. Acidic and racy, but not much nuance or character. Shows the Leyda style of SB but not in blow-out form.
Green aromas dominate the underlying strawberry scents. In the mouth, it's raw and acidic. As a result, the flavors are sour and the feel is scratchy.
Green aromas of herbs and tomatillo are harsh, rubbery and outweigh peach and other stone-fruit scents. This Tempranillo Blanco is plump and fair on the palate, while flavors of apple and peach are briny and finish with controlled bitterness.
Green aromas of lime and gooseberry are true to the winery, region and variety. This is round and not overly chiseled or cutting. Flavors of green fruits, passion fruit and lychee finish green, with hints of asparagus and bell pepper.
Green aromas of oregano and basil blend with tomato and red plum. It feels grabby and thick, with heavy flavors of carob and herb-accented red berry.
Green bean and bell pepper mark this wine that lacks flavor. It tastes watery and diluted, a faint hint of lemon lurking in.
Green bean and lettuce aromas run the tight, green nose straight into a lip-smacking, acidic palate with tart apple and green citrus flavors, i.e. lime. Crisp and acidic on the finish, with a minerally feel.
Green bean, lime leaf and fynbos lead the bouquet of this herbaceous Sauvy B. The fruit plays second fiddle throughout, though notes of green plum and gooseberry lend support to the palate, while decent acidic lift enlivens the close. Drink now.
Green beans and grapefruit mark the nose; nectarine, pineapple and beans appear on the palate. At just 12.6% abv, it's reasonably plump and a bit sweet-tasting, making for a slightly disjointed package.
Green beans and other vegetal notes combine with pineapple, rancid butter and wet wool in this rather odd Chardonnay. There's plenty of acidity and a creamy mouthfeel, but it's all a little out of balance.
Green beans and snap peas give this Sauvignon Blanc a green cast overall, but there's some citrus and gooseberry fruit as well. It's clean and refreshing on the finish.
Green bell pepper and cedar aromas lead the nose of this easy-drinking blend of Syrah, Merlot and Cabernet Sauvignon. The aromas carry over to the fresh palate, along with black currants and black cherries. Supple tannins support the juicy flavors.
Green bell pepper and gooseberry notes dominate this Sauvignon Blanc, although it does have notes of honey and Meyer lemons. It's bright in acidity, and the finish is spicy and clean. For the price, it's a good value.
Green bell pepper, red currant and dark spice aromas lead the nose while the savory palate offers ground black pepper, black cherry, dill and mineral. A blast of blood orange backs up the finish.
Green citrus is aligned with green apple on the nose. The zesty, crisp and utterly refreshing notes fill the palate while the soft mousse fizzes away, underlining the balanced, dry freshness even more. The body is light and the green apple and citrus notes, cushioned by lovely biscuit notes, last all the way to an echoing, dry finish.
Green Conference pear makes a quick appearance on the nose before yielding completely to grapefruit and lemon zestiness. The palate is streamlined, linear and very refreshing. This is mouthwatering and and totally clean-cut.
Green elements are often frowned upon in New World Bordeaux, but this wine shows why that's flawed thinking. Black pepper and sour cherry accompany vibrant jalapeño on the nose. That vivid herbaceous character extends to the palate, making for an intriguing, eye-opening drink. Why not pair with chile relleno?
Green floral notes and juicy, ripe white peaches perfume this complex medium-sweet Riesling. It's ethereal on the palate but penetrating with stone fruit flavors and a sunny, bright tangerine acidity. Finishes with a lingering slick of wet-stone minerality.
Green floral notes and lemon zest perfume this pristine, pretty kabinett. Zesty lemon-lime acidity lends a breathless elegance, brightened by sweet-tart streaks of mango and tangerine that pucker and delight. Drinks gorgeously now, but will continue to improve through at least 2020.
Green fruit aromas, grassy notes and hint of sulfur define the bouquet on this herbaceous wine from a cool vintage. Bell pepper, pea and green bean flavors finish with a hint of tropical fruit.
Green fruits and an herbal character give this wine brightness and freshness, balanced by riper tropical fruits that come in with their softer edge. Still young, the wine is ready to drink now although is likely to be better from summer 2016.
Green gooseberry and asparagus flavors blend with richer notes of Meyer lemons and golden mangoes. It's tart with acidity, but a honeyed finish adds balance.
Green gooseberry and freshly-cut grass lend elegant perfume to this ripe, full-bodied Sauvignon Blanc. It's silky in mouthfeel, with opulent Meyer lemon and honeysuckle tones, but balanced with a squeaky-bright acidity that cleanses the mid palate. Finishes with a lingering sheen of oyster-shell minerality.
Green gooseberry, underripe mango and pineapple core notes abound on the nose and continue on into the palate of this easy-drinking white. The mouth is a bit rounder than expected, but brilliant acidity keeps things balanced and lifts the close. Drink now.
Green grass and a hint of baby powder are paired with notes of green gooseberry and lime on the nose, while riper but similarly tart flavors of white cranberry and citrus take hold of the mouthwatering palate. Drink now.
Green grass and gooseberry flavors accent flavors of sweet spearmint chewing gum and Key-lime pie on this Napa Sauvignon Blanc. There's bright acidity, though, making it a good companion to Southeast Asian cuisine.
Green grassy aromas are modest and watery. This feels oily, but with decent acidity. Oxidized flavors of stone fruits finish wheaty, bland and eggy.
Green herb and crisp apple notes lend a refreshing kick to pretty white floral and honeydew flavors in this brisk, intensely concentrated wine. It's semi-dry in style with a delicate, honeyed sweetness that lingers.
Green herb and cut-grass notes lend a fresh purity to this Cabernet Franc rosé. Sprightly in body, with fresh, citrusy acidity, it would pair beautifully with herbaceous Thai or Vietnamese cuisine.
Green herb aromas are up front on this wine's slightly stale nose. Its plump melon flavors are short on zing, tasting dry and yeasty with a low-acid finish.
Green herb, barrel spice, clove and cherry aromas intermingle and lead to a highly structured palate, with supple fruit flavors. It might be a touch green for some tastes.
Green herb, dried tobacco and vanilla aromas are followed by light, easygoing fruit flavors. It comes off as quite green.
Green herb, flower, citrus and pencil lead aromas are followed by sweet plum flavors with lemony accents. Lightly grainy tannins round it out.
Green herb, wood spice, tobacco, black cherry, cocoa and lemon twist aromas lead to generous dark-cherry flavors. It shows a touch of astringency but still brings plenty of enjoyment.
Green herbs and grass add freshness to the sweet aromas of quince and peach preserves on this interpretation of the Georgian Rkatsiteli grape. Intense fruit flavors persist on the palate, highlighted by lemon-lime acidity and lime-pith astringency.
Green herbs and leaves add freshness to an intense white-floral perfume on the nose of this energetically feminine spätlese. It's ripe and lush, with stone fruit flavor intensified by whispers of bergamot and lemon acidity. Finishes just a shade off dry.
Green hints of moss and ivy play with notes of wet pebble. This is playful and lively, fresh and so easy to drink. Enjoy while the flavors are at their aromatic peak.
Green melon and lettuce aromas are fresh and clean. The wine feels solid and good, and there's a jumble of baked apple and melon flavors. Yeasty on the finish, it's made entirely from Macabeo grapes.
Green melon, lime and lemon flavors ring fresh and pure in this unoaked Chardonnay. It's anchored by a bracing backbone of acidity, but the palate builds in richness and mouthfeel, finishing on a riper, slightly tropical fruit note.
Green melon, lime peels and lime blossoms show on the nose of this racy wine from the historic regional producer. The green fruit flavors carry to the palate, where Granny Smith apples, green Anjou pear and lime juice mix with lemon peel and white rocks.
Green minty aromas come with a heavy shot of clove on this basic Pinot. Chunky and grabby in feel, this offers generic berry flavors and more than enough forced oak and clove.
Green notes lead the parade here: Grass, peas and tomato leaf march ahead of the lemon citrus notes, with an intriguing struck-match character taking up the rear. On the palate, the acidity is prominent but in check, and the slightly chalky texture is appealing. When it comes to flavor, however, it loses much of what the nose offers, finishing a little flat and bitter.
Green notes of jalapeño pepper blend with passion fruit on an extreme nose. The high-acid palate is bracing, with flavors of sour apple and citrus.
Green notes reminiscent of tomato leaves accent fig and melon flavors. It's only medium in body, but comes across as otherwise ripe in style, with a medium-length finish.
Green olive and a weedy back note make for a green, herbal expression of the variety here. None of this is helped by the oppressive tannin structure all around the palate, a power that dissolves quickly on the finish.
Green olive, green stem and fresh herb aromas are at the fore, with cured meat, peat, smoke and mineral notes close behind. The palate offers dense fruit and savory flavors that command attention, with smoked meat notes that just won't quit. The balance and length are mesmerizing.
Green pear and balm-like hints of aloe vera appear first on the palate then are followed by softly spiced and slightly peppery citrus notes that also provide some welcomed texture. A lovely, easy-drinking Grüner.
Green pear and flinty smoke announce a clean, mineral and linear palate. Slender and poised, it wins you over with a softer, textural core. It refreshes and soothes in equal measure and echoes with satisfying length.
Green pear and golden apple aromas lead onto the palate, which is edged by peppy acids.
Green pear and Granny Smith apple notes signal lightness and easy refreshment. The frothy mousse swirls the almost weightless body and brings out all the freshness. This is easy and uncomplicated, but superclean and invigorating.
Green pear and ripe lemon are the chief aromatic markers on nose and palate of this slender, refreshing wine. This has a spring in its step and a whole lot of zesty, lemony freshness with an ultraclean finish.
Green pear and soft citrus are the chief charms of this wine. The palate is clean, dry and easy to drink. It's a good all-rounder for a party.
Green pear and yellow Mirabelle plum are lifted by zesty lemon freshness on the nose, promising both fruit and refreshment. The palate gathers these flavors up in one juicy sweep with its slender body. The mouth tingles with citrus freshness, finishing dry and clean.
Green pear aromas are joined by a playful, floral note and lifted lightness; on the slender palate there is peppery arugula, too. A super-refreshing summer white.
Green pear peel and citrus zest promise refreshment, framed on a linear, focused palate with lots of citrus precision. Invigorating and clean-cut, this will shine on a hot day.
Green pear peel and flesh dominate nose and palate and make for a fruit-driven, slender but concentrated white. The melting texture is an added bonus.
Green pear peel and fresh pear flesh make for an inviting easy nose. Both reappear on the juicy, fresh and easy palate. The finish packs a warming punch.
Green pear peel mixed with ripe but tart yellow apples—think Cox Orange Pippin—comes across with a disarming purity. Spritz enlivens the slender, light body and makes for perfect refreshment.
Green pear peel, fresh cucumber and ripe, golden pears all unite to make a rounded, toothsome food wine that's also crisp and savory.
Green pear peel, some yeasty spice and a bit of lemon zest make for an invigorating nose. The palate comes with apt concentration and provides proper midpalate interest with zest and herbal notes. Lovely grippiness calls for food, but this slips down easily enough by itself.
Green pear shimmers with sherbet freshness on the nose. The superslender palate gives more hints of green pear peel and is very easy to drink in a thirst-quenching kind of way. Drink soon.
Green pear, candied lemon rinds, sharp lime pith and a bit of struck-match smoke arise on the nose of this appellation blend from the veteran winemaker, one of the few working inside the city limits of San Luis Obispo. There's lots of clean, fresh energy on the palate, powered by flavors of green apple skins, Mexican lime juice, a pinch of dill and a flash of butter on the finish.
Green pear, miso and soy sauce mingle spicily on the nose. The palate is a combination of rich, rounded yeastiness and fresh, zesty lemon. Sage and white pepper provide further layers. This is full of interest and freshness.
Green pears and ivy leaves, together with zesty lemon, bring a very slender and precise focus to this wine that promises refreshment and ageing mileage. Drink now or keep until 2015–2016.
Green pepper and tobacco aromas signal some of the sour fruit that appears on the palate. Tastes of beets and pie cherries and an oaky, disparate finish doesn't do much to shape things up. Too sour and scattered.
Green peppercorns give a hard edge to the blackberry, currant and anise flavors on this Cabernet. Despite firm tannins, the palate shows lots of finesse and has a rewardingly chewy mouthfeel. An interesting wine hinting at the promise of this appellation.
Green plum and tart gooseberry aromas and flavors lead the way of this lively selection. Linear and direct on the palate, it has refreshing notes of lime rind, sweet grass and a touch of white flower. Clean and balanced; drink now.
Green plum, apple and lemon-rind aromas and flavors are at the center of this dry sparkler. It's clean and refreshing, with medium carbonation and a brisk, mouthwatering finish. Drink now.
Green plum, mowed lawn, pungent green apple skins and a touch of candied peach ripeness make for a classic Sauv Blanc nose on this bottling from one of the region's oldest producers. The palate is zippy with persistent and penetrating acidity, showing tight green apple and well as riper pineapple flavors, with a flash of vanilla toward the finish.
Green plums and attractive spice combine in this easygoing wine. Its acidity and bright aftertaste emphasize its dry character and its place at the table. Drink now.
Green plums and ripe apples bring out the best in Arinto's range of flavors. This is a soft wine, with light acidity that's well integrated into the rich fruitiness. Drink now.
Green plums, freshly sliced melon and some pineapple all come together in this fruit-salad-fresh wine. It is ripe, but retains plenty of crispness, a light structure of orange zest giving shape and piquancy.
Green pyrazine-based aromas of briny fruits and bell pepper are typical of Chilean Sauvignon Blanc. This feels lively and punchy, with citric acidity. Lightly spicy, peppery notes accent core lime flavors, while this ends with a bright and lively acidic finish.
Green smelling, with lettuce, oregano and other herbal aromas. The palate is also green and starchy, while the structure screams hard, big tannins and fierce acidity. Does not mesh that well; too much green character and hardness to rate better. A blend of 67% Cabernet Sauvignon and 33% Syrah.
Green smelling. Feels thick, grabby and stewed, with herbal, saucy flavors of tomato and red berry. That same sauciness defines the herbal finish.
Green tannins mark this dry Pinot Noir, and the astringency accentuates the acidity, giving the wine a harsh mouthfeel. Although it has expressive cherry, pomegranate and cola flavors, it's a big disappointment, coming from this famous vineyard and block.
Green Valley vineyards figure prominently in this appellation wine, providing delicate, layered acidity and crisp, savory, succulent fruit. Cranberry, cherry and black tea flavors ripple through its bright texture, accented with clove, cola and cedar.
Green, grassy and not very appealing. There's a can't-miss murky, green, herbal character here that yields almost weedy fruit flavors and carob. Sweet, candied, green and just not that good for a Paul Hobbs-made wine.
Green, grassy aromas lead the bouquet, which then turns charred and oaky. In the mouth, clove and heavy oak notes are dominant, while the feel is rubbery and rough. This is rugged and oaky.
Green, herbaceous notes add dimension to flavors of sweet pineapple and peach preserves in this refreshing, brisk spätlese. Intensely nervy with stark, lemon-lime acidity, it would pair exceptionally well with creamy, soft cheeses.
Green, herbaceous notes of lemongrass accent this steely, slightly nervy Chardonnay. While satisfyingly full in body and alcohol, it's a refreshing wine with cutting lemon-lime acidity highlighting fresh apple and pear flavors.
Green, herbal aromas are varietally common and share bouquet space with plum and berry notes. Plump and chunky in feel, this tastes of oregano, rosemary, olive and wood resin along with plum and berry. An oaky, lactic finish is herbal, true to Carmenère and ultimately a bit green.
Green, herbal notes are prominent on this brisk, savory Riesling. Lemony acidity and hints of bitter lime pith add a stark, refreshing quality that would accompany rich goat cheese or cured meats quite well.
Green, inky, reduced aromas are less than inviting. A saucy palate with heavy tannins delivers flavors of inky blueberry and green herbs, much like the nose.
Green, lemony and murky on the nose, this young wine shows that a good vintage in a renowned region doesn't always amount to a good wine. This is a funky, earthy specimen with burnt notes and a grassy aftertaste.
Green, lightly vegetal aromas of pole beans and canned peas lead to a palate with moderate acidity and pop. A briny mix of citrus and vegetal flavors carries over to the finish.
Green, mildly vegetal and lightly tropical, with a tangy, acid-driven palate and citrusy, sharp flavors of grapefruit, tangerine and orange. Quick on the finish but sizzling, with an abundance of mouth-washing acidity. Very food friendly even toward the end of its prescribed lifespan.
Green, soupy aromas of tomato are blatant and harsh. This is decent in terms of mouthfeel, but it reverts to herbaceous, leafy flavors of bell pepper and grass that finish with nothing but pyrazines.
Green, unripe vegetal flavors mark this Pinot Noir. It does have some decent raspberry and cherry flavors, but turns sour on the finish.
Green, unripe vegetal notes se compromise this Pinot Noir. It's dry, crisp and elegantly structured, but the mint and broccoli notes diminish the cherry-berry fruit.
Green, vegetal flavors mar this wine. While it's nicely dry and crisp in acidity, and offers modest green apple and mango flavors, the unripeness is hard to like.
Greenstone's 2007 Shiraz is a medium-bodied, open-knit representation of Heathcote Shiraz. The alcohol level is moderate, just sufficient to give weight to the wine's pleasant mélange of fruity and savory elements, which range from vanilla and caramel to ripe berries and fine-grained leather. Probably best now and over the next few years.
Greenwood's Merlot-Zinfandel blend is a nod to vintner-in-chief Allan Green's Dragons baseball team and would be so fun to recommend to baseball lovers the world over if only it tasted better. There's some nice cherry notes buried in there somewhere, but otherwise the wine is overly tannic and its aromatics seemingly benched.
Greenwood Ridge often does a good job at Sauvignon Blanc, but not this year. The wine is irritating in unripe feline flavors and it's also off-dry, with 1.9% residual sugar.
Greenwood suggests cellaring this wine for four years but in the meantime it's more baked bread than earthy, red fruit and pretty high in acidity.
Greg Bjornstad brings his deft touch to this lovely wine. Hard to imagine a better restaurant Pinot for the wine list, with food-friendly bright acidity. It's light and silky, brisk in acidity, and compellingly rich. The raspberry and cherry fruit has earthy notes of mushrooms, giving the wine great complexity. Good as it is now, it will easily develop bottle notes over the next 5–6 years.
Greg Brewer and Steve Clifton's shared vision for this popular grape is distinctive and rather unfamiliar for those seeking a buttery style. This shows chamomile, dandelion greens, Japanese pear and petrol on the nose, with bittery flavors of grapefruit pith, lemon juice and nectarine skins showing first. Patience allows wet wool, stone, sliced apples and white peach elements to emerge. Drink 2017–2027.
Greg Brewer goes for full restraint on this bottling, which offers extremely tight aromas of citrus and wet rocks, only barely revealing that it's a Chardonnay. The flavors are similarly restrained, with lemongrass and guava barely peeking out. Yet the texture is sublime and tightly wound, lifted by a fresh acidity.
Greg Brewer resurrects his briefly shuttered brand to show what can be done on the floral edge of Chardonnay. This bottling that is very light in the glass offers tons of boisterous fruit displayed with delicacy, including tuberose, orange blossoms, lime and ripe pears. Guava powers the sip along with coconut, mango and apple-blossom flavors, wrapped in a tantalizing acidity. It would go great with sushi.
Greg Graziano's Chenin, grown in a 30-plus-year-old vineyard, among the last of its kind in Mendocino County, is crisp and nutty, supported by dried apple, honey and melon-tinged minerality. Fermented in all French oak barrels, the wine has a calming roundness amid its acidity.
Greg Graziano blends 81% Sauvignon Blanc and 19% Pinot Grigio for a dynamite combination of tropical guava flavor, bracing acidity, and a pronounced hit of grapefruit on the finish.
Greg La Follette shows his mastery with this Chardonnay from cool Manchester Ridge. Dark gold in color, this ethereal wine is punctuated by pretty floral and citrus tones on the nose. On the palate, expect a suggestive core of lemon, guava and lingering minerality, especially through a finish that's flush with acidity.
Greg La Follette, who made this wine, understands the Van der Kamp vineyard, where this wine comes from, better than anyone. It's a startling wine, rich and full-bodied, yet utterly delicious in youthful appeal. With a fine, dry structure, it offers enormous flavors of cherries, raspberries, currants, mocha, cinnamon and smoky oak, and the finish lasts for a full minute. Expensive, but all the proceeds are for charity.
Gregory Graham's first Lake County Chardonnay, this wine has notes of vanilla custard, lemon and toasty oak.
Grenache's essential fruity character is well-preserved thanks to the use of a whole berry press. Popcorn pink in color, it offers sweetly peachy flavors adorned by wild strawberry and tangerine. The wine light and minerally.
Grenache's main duty is to deliver cherry flavors, and this one over-performs in that category. It just brims with black and red cherries in their essence. The wine is dry and silky, even more light-bodied than some Pinot Noirs, and quite delicious in its own way. Drink now with a grilled steak and rosemary potatoes.
Grenache-focused Bay Area winemaker Adam Comartin adds 34% Syrah and 14% Mourvèdre to this blend that delivers aromas of black pepper, blackberry and plum. There's viscosity on the palate, with blackberry fruits, violet florals, whiffs of vanilla and black rocks. The tight finish wipes the mouth clean.
Grenache (38%) takes the lead followed by Mourvèdre (34%) and Syrah, with the fruit coming from Seven Hills and Les Collines vineyards. Blueberry pie, herb and spice aromas are followed by extracted blue and black-fruit flavors that bring some warmth along with them.
Grenache (52%) takes the lead on this wine followed by Mourvèdre (31%) and Counoise. Light in color, it displays aromas of strawberry, coriander, herb and baking spice. The palate brings plentiful cranberry flavors that possess a lightly creamy feel.
Grenache (53%) takes the lead on this Rocks District wine followed by Syrah (37%) and Mourvèdre. The use of stems is apparent with aromas of cooked asparagus and green olives followed by earth, smoke, herbs, mineral and cherry. The flavors are rich, focused and mesmerizing, with a velvety feel and a hyperextended, savory finish. It has a distinctive, love it or hate it style.
Grenache (56%) takes the lead on this blend, which also includes Syrah, Mourvèdre, Counoise and Cinsault. It offers aromas of celery salt, coffee and dark berries. The palate brings fruit flavors that display the best this vintage has to offer—richness without excessive weight. The finish persists.
Grenache (60%) makes up the majority of this wine, with the rest fleshed out by Syrah (28%) and Mourvèdre, all aged in used French puncheons. Expressive fruit aromas offer notes of boysenberry, raspberry, orange peel and spice. The flavors are velvety in feel and linger on the finish.
Grenache (70%) takes the lead on this blend followed by Mourvèdre (25%) and Syrah. The aromas draw you into the glass with notes of high-toned lightly green herbs, rose hips and raspberries. The ripe red-fruit flavors display a dazzling sense of purity, drinking like a bowl of fresh fruit, with a sprinkling of herbs and spices mixed in. The balance and texture are impressive.
Grenache and Syrah are the anchors here, with just a splash of Mourvèdre. Lush red fruits, long and balanced, capture a pleasing whiff of umami, along with nuances of cured meat, licorice and sea salt.
Grenache and Syrah are the mainstays here, with a splash of Mourvèdre completing the Third Man blend. For the first time, Uplands contributes some of the fruit. It's immensely fragrant, fruity, peppery and rich with flavors of strawberry, raspberry, cherry and plum. There is nothing simple here; scents and flavors compound and linger, and the more you look, the more you find.
Grenache Blanc is a newcomer to the Northwest, and what little exists is rarely offered in a varietal wine. Here it's spicy and phenolic, with sharp definition. Green apple and diverse yellow fruits are in the mix, with a hint of mineral and plenty of bracing acidity.
Grenache Blanc is an up-and-coming variety in the state. This standout example brings talc, flower, pear and citrus aromas. The medium-bodied palate is tart and lively, piquing interest.
Grenache is a terribly hard variety to make on its own. It's better used as a blender, which this wine proves. It's dry and silky, with one-dimensional cherry, blueberry and oak flavors. Drink now.
Grenache is being treated with more and more respect around Australia, which means more bottlings are reaching the variety's potential. Gentle herbal notes intertwine with bunches of black cherries and a hint of vanilla in this medium- to full-bodied example. Hints of red peppercorn capture a unique combination of fruit and spice, while the finish is long and crisp.
Grenache is not an easy grape to ripen in Washington, but this is just about perfect—juicy with fresh berry and rhubarb fruit, and added notes of marjoram, rosemary and cracked pepper. Full-bodied and pushing close to 15% alcohol, this is fine pizza wine.
Grenache isn't as common in the Clare Valley as it is in Barossa or McLaren Vale, but Reilly's is a consistent source. The 2005 is dense and chocolaty, packed with plum flavors that are on the edge of prune and featuring a touch of warmth on the long, fudge-like finish. Drink now.
Grenache makes up 60% of this wine with Syrah (30%) and Mourvèdre rounding it out. Light aromas of exotic barrel spice, herb and dark fruit are followed by rich lusciously textured cherry flavors that coat the palate from end to end. One wants a bit more aromatically but the palate more than makes up the difference.
Grenache makes up 70% of this wine with the rest equal parts Mourvèdre and Syrah. The aromas of raspberry and spice are brooding while the raspberry, cranberry and floral flavors are tart and lithe, with a finish that lingers.
Grenache makes up half of this wine with the rest equally split across Syrah and Mourvèdre. It brings aromas of herb, cherry, blueberry and raspberry that are followed by silky feeling red and blue-fruit flavors that linger on the finish.
Grenache makes up half of this wine, with the rest equal parts Counoise and Cabernet Sauvignon. Herb, cherry, clove and pencil-eraser aromas lead to plump yet delicate red-fruit flavors that linger on the finish. It's a very pretty wine.
Grenache makes up nearly three-quarters of this blend, with the rest Syrah and Mourvèdre. Bright raspberry, cranberry, rose hip and white pepper aromas lead to elegant yet high octane fruit flavors that taper toward the warm finish.
Grenache makes up over half of this wine, with the rest Mourvèdre, Counoise and Cinsault. Fresh fruit, raspberry and herb aromas are followed by sweet ripe red-fruit flavors. It hits the gong hard, showing some warmth on the finish.
Grenache makes up two-thirds of this wine, filled out with Syrah and Mourvèdre from Lonesome Springs, Sugarloaf and Elephant Mountain vineyards. It boasts rich raspberry, herb, orange peel and spice aromas. The palate is loaded with blue fruit and earth flavors, showing appealing texture and concentration. The balance is spot-on, kicking it up a notch.
Grenache takes the lead, making up 60% of this wine, which was co-fermented with Cabernet. Generous aromas of earth, white pepper, herbs, flowers, funk, smoked salt and crushed strawberry lead to a palate chock-full of smoked meat and savory flavors. It shows a beautiful sense of elegance and grace that belies the richness and length of the fruit and savory flavors.
Grenache, Cinsault and Syrah form a soft warm blend that is ready to drink. It has acidity and spice as well as red berries. It's a fine apéritif style with its light touch and final crispness. Drink now.
Grenache, Mourvèdre and Syrah combine for a tasty package that's budget-minded to boot. Opening with an intense earthiness and layers of tart cherry, it also offers brambly, gamy meatiness and a finish of black pepper. The majority of the grapes are Grenache, but the wine is as marked by the anise and earthiness of the Mourvèdre as anything else.
Grenache, which accounts for 31% of the blend, dominates the flavor, giving it the pure essence of red cherries. There's also a lot of Syrah, which brings darker tones as well as tannic weight and depth. It's quite a good wine, and shows mastery of the blend, with grapes coming from all over Central and Northern California. Drink now.
Grenadine and flavors of red cherry provide a brightness to this wine that is otherwise characterized by juicy texture and mild-mannered use of oak. Enjoyable and soft, it's priced well and is worth stocking up on for everyday meals.
Greppicante (a hearty blend of Cabernet Sauvignon, Merlot and Cabernet Franc) shows dark berry fruit, chocolate and toasted almond. Subtle oak spice adds softness to the overall picture and the wine's natural concentration and richness help fuel a long, luscious finish.
Grgich has struggled with this uneven bottling over the years, and the 2003 shows the problems that have plagued the wine. It combines sharpness with sugary cherry-berry flavors, making for a sweet and sour taste. There are tannins aplenty, but it doesn't seem like an ager.
Grgich Hills is better known for Chardonnay and Cabernet Sauvignon, but this is really a great Sauvignon Blanc, although they call it Fumé Blanc. The wine is dry, yet enormously flavorful in citrus and tropical fruits, with a mouthwatering, savory hit of green gooseberry followed by creamy, leesy richness.
Grifalco offers a light and elegant style with loads of spice and black fruit flavors. The wine is easy and approachable overall with fresh fruit notes that chime in on the close.
Grill a nice steak and wash it down with this richly textured, gentle Syrah. Dry and smoky, it has black pepper-infused flavors of blackberries, currants and singed bacon. Gives lots of elegant pleasure for the price.
Grilled-toast notes swirl around the bouquet of this cassis-scented wine. Leafy elements add complexity without being green, while a lifted cherry element brings vibrancy to the mix. This firm, structured wine features a long, mouthwatering finish that bodes well for cellaring. Try it after 2020.
Grilled aromas of fresh asphalt and slightly murky berry fruits improve with airing, as does a full-bodied palate with big tannins. Toasty, spicy flavors of herbal berry and cassis show good complexity but are far from tame. Finishing flavors of chocolate and pepper are dry and woody. Drink through 2027.
Grilled beef, slathered in BBQ sauce, will soften and sweeten this hearty red from the Sierra Foothills. By itself, it's tannic and hard-edged. Shows rich flavors of black currants, cassis, raisins and dark chocolate.
Grilled herb, dark spice, forest floor, toast and oak aromas lead the nose. The palate is dense, its mature black cherry, espresso, licorice and tobacco flavors drawn tight with close-grained tannins that leave a compact finish. Drink 2022–2027.
Grilled herb, dark spice, toast and leather aromas lead the nose. The palate is vigorous, marked by orange zest, dried cherry and thyme notes held together by tightly wound tannins.
Grilled herb, forest floor, ripe plum and leather aromas take shape in the glass. The brawny concentrated palate doles out ripe dark berry, tobacco, licorice and a hint of orange zest while firm, velvety tannins give the finish texture and grip. Drink 2020–2030.
Grilled herb, forest floor, scorched earth, cured meat and menthol aromas lead the way. The ripe palate offers juicy wild cherry, fleshy black raspberry, cinnamon, pipe tobacco and a confectionary note alongside firm, enveloping tannins. It's already accessible and will make fine near- to mid-term drinking.
Grilled herb, underbrush toasted hazelnut and stewed prune aromas meld together along with a floral note. The juicy, structured palate presents fleshy Morello cherry, raspberry, star anise, clove and a hint of orange zest alongside firm, polished tannins that give this a smooth mouthfeel.
Grilled mushroom and a gamy note define this wine, from the highest point of the winery's estate. It's velvety thick, smoky, concentrated and forested in flavor, with strong accents of dried herb.
Grilled peach and almond notes show on the nose, while the palate is tighter in profile, offering apple pomace and lemon rind.
Grilled peach meets exotic yuzu citrus on the nose. Lively yet rich, the palate houses bright notes of white cherry alongside buttered popcorn. The lightly textured finish is reminiscent of supple white tea.
Grilled pineapple and tropical fruits mingle easily in this uncomplicated but well made Chardonnay. It's medium-bodied, with enough weight to stand up to roast chicken breasts and the like.
Grilled pineapple, lemon zest and toasted hazelnut notes mark the nose. Time in French oak gives the palate a slightly charred entry, yet juicy stone fruit and tart tropicals offer life to this weighty wine.
Grilled porcini, camphor, forest floor and oak aromas lead the nose. The evolved palate has largely dried up, showing suggestions of dried cherry and powdered sage set against bracing tannins that leave a raspy finish.
Grilled vegetable, celery and camphor aromas lead the nose of this wine. The palate is raw, tight and tense, showing oak, roasted coffee bean and bitter sage flavors alongside raspy tannins.
Grilled yellow plum and anise aromas set the stage for this blend of 47% Roussanne, 40% Grenache Blanc and 13% Clairette. It's full and plump on the palate, with smoky notes that accent the plum and melon flavors on the lengthy finish.
Grilli del Testamatta is an elegant expression of Sangiovese that delivers blue flowers, bright fruit tones and touches of leather and spice. The wine is linear and long, fueled by fresh acidity.
Grillo and Viognier are blended to produce a rich and creamy white wine, with a pretty bouquet of white flower, stone fruit and citrus. This would pair beautifully with calamari stuffed with breadcrumbs and pine nuts.
Grillo is a native grape of southern Italy and this bright expression of the variety delivers a creamy, fatty texture and melon, apricot and Golden Delicious apple notes.
Grillo is a popular white variety planted in many areas of Sicily and once used as a blending component in Marsala. This expression is fresh, clean and marked by bright citrus endnotes.
Grillo Parlante (“talking cricket”) is a pure expression of Grillo with slightly oxidized aromas of butterscotch and caramel. Fresh fruit comes through as melon, apricot and candied lemon.
Grillo tends to oxidize easily during winemaking. Timpune does in fact show distant aromas of butterscotch and caramel that fit squarely within the aromatic profile of the grape. Otherwise, the wine ends with fresh peach, citrus and pineapple.
Grillo, Catarratto and Chardonnay are blended together to produce a rich and creamy white wine, with overtones of vanilla, apricot and honey. It is fresh, not at all heavy or flat.
Griottes are a type of bitter cherry used in cooking, and this wine shares some of that character. It is firmly structured with acidity and an edge of attractive lightness. Age for 2–3 years.
Grippy and robustly powerful, this wine has a plethora of pleasing cedar and red fruit that provide structure and definition. It finishes in classically dusty tannin and tobacco. Drink now through 2020.
Grippy and somewhat subdued and tightly wound, this wine black in color and profile. Blackberry and black licorice open the proceedings, before powerful hits of black pepper. Leather and game are in the mix, too, giving the wine a wild edge. Drink now through 2023.
Grippy and surrounded in a thick, leathery texture and aroma, it holds bright cranberry tones underneath the thickness, making this a palatable Cabernet.
Grippy blackberry and licorice wrap around an intriguing bouquet of Italian deli meats and spices, with sinewy tannins and unobtrusive oak. Given over a year in 40% new French oak, it proffers a subtle hit of pepper on the finish.
Grippy in big, dry tannin and a weight of oak, this is a plummy and rich red wine. The palate veers into dusty layers of vanilla and chocolate, finishing leathery and peppery.
Grippy in sizably powerful mountain tannins, this wine is at first difficult to penetrate and will benefit from further cellaring, through 2022. In the shadows lurk full-bodied hits of floral violet and earthy cedar, with a tease of beautifully bittersweet chocolate.
Grippy in tobacco and dark cherry, this affordable, well-distributed Cab delivers a lot to like, from its medium weight to soft, integrated tannins. Enjoyable now, it'll stand up to big, rich foods and please a wide range of palates.
Grippy in wound-up black fruit and black pepper, this is a ripe, bright and softly layered wine, completely in keeping with its old-vine status in dusty, complex notes. Spicy cinnamon and leathery pepper combine on the lengthy finish. Drink now through 2021.
Grippy leather and tobacco provide a gravelly texture and burly nature to this medium-bodied wine, which finds its groove in the glass. Concentrated and dense, it offers smoother elements of black currant, cassis and leather on the finish.
Grippy with tannin and firm structure, this warm-vintage wine shows rich red cherry, currant and spicy clove flavors. Tinged with a touch of reduction, it gains depth and mouthfeel from its prominent oak.
Grippy with tar notes and tannin, this full-bodied wine offers ripe blackberry, currant and licorice highlights before giving in to its richness with dark chocolate renderings.
Grippy, it has power and loads of chocolaty pepper, jammy blackberry and strawberry fruit, and a dull, toasty finish.
Gris Pinot Grigio Gris offers a sultry, sophisticated side to what is normally perceived as an easy-drinking white wine variety. This wine opens with aromas of peach, pineapple, white almond and honey. It follows to the mouth with a rich, creamy texture.
Gritty and corny on the nose, and frankly it's almost acrid.  Bitter; the only fruit that comes up is banana.
Gritty and dry, this rustic blend of Zin, Syrah and Cabernet has earthy flavors of cherries and spices. It's a fine everyday red to drink with everything from pasta or cold cuts to pizza and burgers.
Gritty and earthy up front, with generic plum scents, this feels hard, tannic and in need of more body. Roasted, oaky flavors of hickory and saucy plum finish dry, woody and hollow.
Gritty and harsh, with tart acidity framing flavors of sour cherry candy and cola.
Gritty and raisiny up front, this has notes of tar and jammy blackberry. It feels resiny and tough, with carob, chocolate, baked berry and roasted plum flavors. The chocolate element persists on the finish, which is big, tannic and lasting.
Gritty and raw with jammy fruit flavors, this Nergoamaro is very representative of the overripe, sweet style of Southern Italy. Aromas include hickory smoke, root beer, tobacco, leather and black pepper.
Gritty and rustic, with blackberry, prune and spice flavors. It's a dry, tannic wine, for drinking with simple foods, like burritos.
Gritty apple and matchstick aromas are not overly stable. This feels plump and sticky, while flavors of ripe citrus turn soft with time in the glass. A chunky, melony finish lacks the resolve and acidity Sauvignon Blanc is known for.
Gritty apple and pear aromas show a touch of wood and smoke. This feels round and fresh, with lime, orange and briny flavors. A long, tangy, juicy, citrusy finish holds onto the flavors that came before.
Gritty aromas of asphalt and black olive complement saucy berry notes. This feels full, rubbery and tannic, while the flavors are soupy and baked, with herbal elements folded in. On a long finish, herbal flavors of fennel and licorice are front and center.
Gritty aromas of asphalt, green peppercorn, saucy berry and hard spices precede a tight palate with grating tannins. This is oak-heavy, with sweet-and-saucy red-berry flavors. An oaky, tomatoey finish is rubbery in feel.
Gritty aromas of asphalt, herbs, tomato and plum make for a tough opening. This is syrupy and grabby on the palate, with creamy berry and cooked brown-sugar flavors. A sinewy finish tastes medicinal and a touch weedy.
Gritty aromas of asphalt, licorice and especially clove are off the beaten path. Flavors of dried clove, pepper and wood smoke are dominant and don't allow for any fruit to show through. A finish that tastes like pure clove is in its own zip code. Tasted twice.
Gritty aromas of berry fruits, wild herbs and leather are hardly shy. This has a lot of energy and acidity across the palate, while flavors of blackberry, plum and coffee finish ripe, baked and rich, with a slight raisiny note. Enjoy with grilled beef or lamb.
Gritty aromas of black olive and road tar rest heavily atop herbal berry scents. This mystery blend is tight and tannic as nails. Blackened flavors of gritty blackberry, clove and wood spice finish rough and scratchy.
Gritty aromas of charred beef and tar lead to a tight, drawing palate with hard tannins. Balsamic flavors of roasted plum, blackberry and green herbs finish tight, grating and with residual tannic bite. If you know Chilean Carmenère, this fits the mold.
Gritty aromas of compost, animal hide, burnt beef and leather set up a pinching palate. Like the nose, this Carignan tastes gritty, sharp, foxy and like tart plum. A salty finish with little ripeness is grabby on the way out.
Gritty aromas of creosote, campfire and road tar are dark, woody and oaky. A clampy, angular palate deals firm tannins and acid-driven flavors of plum, berry and minty oak. A tarry tasting, peppery finish is loud and rugged.
Gritty aromas of grilled beef and asphalt blend with savory berry scents. Frankly, this is rough on the palate, with abrasive tannins. Savory herbal green-leaning flavors are peppery and bitter on a grabby finish.
Gritty aromas of grilled meat, rubber and baked plum lead to a candied tasting, syrupy feeling palate that's sweet in flavor and mildly oaky. This results in a rich finish that's sticky, a bit hot and ripe.
Gritty aromas of herbal berry fruits and coffee grounds lead to a hard tannic, compact palate with loud acidity. Disparate flavors of burnt coffee, tomato and stewed plum finish with scraping tannins and herbal notes that reflect the nose and palate.
Gritty aromas of match stick and nut skins blend with light citrus aromas. This feels plump but also vaguely citric, with lime and grapefruit flavors that finish well.
Gritty aromas of olive, herbs and charred berry give this Montsant wine a Chilean-like bouquet. The palate is wide, blunt and tannic, with blackberry and stewed plum flavors. It mellows out on the finish, with earth notes. It's solid and sturdy, but feels tough. A blend of Garnacha, Merlot and Cabernet Sauvignon.
Gritty aromas of raisin and dusty earth are jumbled. This has a heavy, somewhat awkward palate, while raisiny flavors finish chunky, candied and slightly bitter.
Gritty aromas of red-berry and roasted fruit are not overly ripe. This feels firm, with high-toned acidic energy and a raspy afterburn. Oaky plum and currant flavors finish dry and hot. Not much cushion or softness here; requires food.
Gritty aromas of road tar share space on the nose with black cherry and dark plum scents. This feels hard and abrasive, even by Ribera del Duero standards. Plum, berry and integrated oak flavors finish savory and with a lasting note of dry oak. Drink through 2023.
Gritty aromas of saddle leather, horse hide and pickled berries filter into a choppy feeling palate with briny and herbal flavors. There's also notes of berries and salt. A chewy finish has weight, structure and saucy, pickled flavors of savory berry fruits.
Gritty aromas of severely baked berry fruits are tough to plow through. In the mouth, this Malbec is jammy, chunky and a touch flat. Flavors of stewed berries and prune finish thick and taste cooked. Ready to drink now.
Gritty aromas of stewed berry, lemony oak, green herbs and tin set up a tannic, chewy, highly extracted palate that's lacking in elegance. Flavors of chocolate, green herbs, blueberry, vanilla and plastic finish oaky and creamy, with lasting heat.
Gritty aromas of sulfur and matchstick come with citrus and field-like scents. A round but lively palate with lemon and sulfuric bitterness finishes green, briny and juicy. This wine is plump and oily, but with enough zest to maintain balance.
Gritty aromas of tire rubber, burnt meat and herbal black fruits introduce a grabby palate with lightly herbal but heavily oaked flavors of plum and berry. A firm snappy finish tastes a touch salty as well as minty. Drink through 2024.
Gritty aromas of tire, road tar and black fruits are common to Bonarda wines. This has a crisp firm angular palate braced by taught acidity. Raw flavors of tomato, red plum and hard spices are savory and finish with gusto.
Gritty aromas suggest burnt popcorn and match stick. This is a round oily style of Torrontés with briny tropical fruit flavors. A salty note of persimmon carries an O.K. finish.
Gritty berry and bacon aromas are forceful. Matching the nose, the palate feels raw and rubbery. Astringent tannins dry out plum and currant flavors. This Malbec-led blend is punchy, herbal and roasted tasting on the finish.
Gritty berry and olive aromas are woodsy and a touch flat. This feels full and grabby, while flavors of tea, herbal blackberry, salt and roasted meat finish blackened and peppery, with a toasty element that gets more pronounced the longer this sits. Drink through 2022.
Gritty berry and plum aromas are blocky. This feels choppy, almost rocky, while baked berry flavors ramble towards a spicy, sappy finish with stewed fruit notes and some residual heat.
Gritty berry aromas are solid but a bit underwhelming for a wine of this price. Heavy, sticky and tannic on the palate, this tastes of herbal berry fruits and a ton of oak. That woodiness reverberates on the finish via maple, resin and toast flavors, while hard tannins make this more about power than finesse. Drink through 2025.
Gritty berry aromas come with a strong dosage of olive, tobacco and old-school Chilean green herbs. The wine has a linear feel and herbal flavors of plum mixed with bell pepper and olive. Pointy acidity makes the finish a bit rough and scouring.
Gritty berry aromas come with notes of cheesy oak and road tar. This feels clunky and syrupy, but not unfriendly. Candied, reedy flavors of berry fruits and brown sugar finish jagged, with medicinal green notes.
Gritty berry aromas require airing. This is grabby, full and fresh on the tongue, with zesty acidity and overall good balance. A heavily oaked flavor profile includes mint and chocolate along with generic berry and plum. Resiny oak carries the finish.
Gritty black-fruit aromas come with notes of bell pepper and green herbs as well as coffee grounds. A snappy, tough, drawing palate delivers peppery, blackened spice and herbal berry flavors prior to a crisp, tight finish with fresh acidity.
Gritty but ripe and earthy dark-fruit aromas are spicy and alert. This Carignan from centenary vines feels angular and slightly acidic and tannic. Toasty oak flavors complement plum fruit, while this is bright, fresh and racy on the finish.
Gritty cassis aromas are oaky and challenging, which is what you can get when a wine spends more than three years in oak. In the mouth, this is wiry and rubbery. Foxy plum and cherry flavors finish clampy and herbal. Very good but with a few holes and pitfalls.
Gritty cherry and cranberry aromas and a bright red color announce a spunky, simple wine with little Cabernet character. Juicy and light-bodied, it conveys basic plum and cherry flavors.
Gritty cherry and plum aromas lead into a sheer, high-acid palate with citric burn and tart flavors of raspberry and plum skins. Finishes with limited flavor and leftover acid.
Gritty cherry aromas with a tarry background come before a snappy, juicy, racy palate. This is a quick, tart, slightly salty wine with mild but fresh plum and currant fruit. The finish goes so fast it barely registers.
Gritty citrus aromas are dialed down. This feels racy and fairly well balanced. Mild but fresh flavors of lime, lychee and tropical fruits finish citrusy and collected. This is nothing special, but it's true and good for Torrontés.
Gritty citrus aromas are oily but adequate. This basic SB tastes of citrus and green vegetables. Beyond that, it's mostly fresh in feel.
Gritty citrus aromas are tight and crisp. This is wet, basic and zesty on the palate, but lean. Flavors of citrus, green herbs and brine finish with a mix of bitterness and notes of tangy green apple and passion fruit.
Gritty earthy aromas come up short on freshness and clarity. This feels raw and pinching, with dry rubbing tannins. Gritty peppery berry flavors are oaky, while this finishes with savory berry, herb and tobacco flavors. Hammering tannins suggest decanting and/or service with hearty foods.
Gritty earthy nutty aromas announce a slightly stale wine that comes up a little short in terms of purity of fruit and freshness. A good mouthfeel is a positive, while flavors of tomato, spice and gritty, roasted berry and plum finish toasty, peppery and burnt. Drink now.
Gritty herbal aromas of olive, asphalt and compost announce a cool-vintage wine. This feels raw and massively tannic. Roasted barely ripe plum and berry flavors finish bone dry and pulling.
Gritty horsey berry aromas lead to a medium-bodied, basic palate. This tastes of blackberry and savory spices, while the finish is mild in flavor and short on length.
Gritty initial aromas of coffee grinds, balsamic vinegar and sassy berry fruits open this Cabernet-led blend that includes Petit Verdot, Carmenère and Cabernet Franc. Blackened flavors of berry fruits are offset by spice, olive and herbal notes. On the finish, oaky spice and modest acidity are lasting. Drink through 2020.
Gritty leather and cherry aromas pass quickly across the nose of this wine. It's chunky and meaty, with plum, berry and herbal flavors. A grippy, straightforward finish confirms it's well made but has limits.
Gritty leather and raisin aromas suggest overripe fruit. In the mouth, this wine shows an expected jammy, plump mouhtfeel that's almost mushy. Flavors of blueberry, stewed plum and licorice finish loamy in feel and candied in flavor, with chunky weight and mild heat. Drink through 2016.
Gritty leathery plum aromas are intense but also low on ripeness and charm. Par for 2013, which was quite cool and rainy, this wine feels racy, with abrasive tannins. Short standard black plum and berry flavors finish with controlled toasty oak notes.
Gritty like fruit leather, with a perceived sweetness of plum candy and red licorice, this wine is wide and expansive on the palate, with grippy, persistent tannins. The oak is dominant and pushy on the palate, unsettled somewhat in its integration.
Gritty marginally ripe plum aromas smell a bit like a wild field. This feels full but pushy, with roughness to the palate. Herbal plum and blackberry flavors finish minty and slightly green.
Gritty match-stick aromas come with grapefruit and citrus scents. This is lifted and entirely regular for Chilean Sauvignon Blanc. Flavors of lemon, lime and grapefruit are soft and mealy for such a young wine, while bitterness enters the frame on the finish.
Gritty minerally aromas of vitamins and medicinal plum and cranberry set up a full-bodied palate with creamy oak. Herbal spicy black-plum flavors finish oaky and a bit sticky and heavy.
Gritty on the nose, this has baked bean, mushroom, roasted plum and earth aromas. It feels blocky and tannic, with some cushion to the palate. Oaky tasting, with prune, vanilla and buttery notes that settle on baked fruit and chocolate. It comes on forceful and heavy and is arguably a little overripe.
Gritty plum and berry flavors are a touch rough. This is tight on the palate, but fair. Dry flavors of minty oak and clove are more out front than salty berry notes, while this is firm and tastes like roasted fruit, oak and salted tomato on the finish.
Gritty plum and currant aromas are basic but fresh. Ditto the palate, which shows acidic scratch but not too much. Prickly lightly oaked cherry and plum flavors end with scratchy freshness, lean tannins and lasting berry notes.
Gritty plum, peppery spice and herbal aromas lead to a tangy, fairly high-acid palate. The flavors are a mix of earthiness, pasty berry and red currant, while the finish is short, juicy and lightly oaked. For $10 it's a fair wine.
Gritty roasted aromas of burnt meat and herbal black fruits set up a grabby palate that feels rough and tannic. Flavors of salty, herbal, roasted berry fruits are strained.
Gritty rubbery aromas are low on fruit and suggestive of tire rubber. A choppy palate shows lean peppery spicy plum flavors, while this tastes herbal and slightly tomatoey on the finish, sort of like pizza.
Gritty rubbery aromas are slightly acrid, like asphalt. This is standard in feel, with generic berry flavors. Herbal spice and mild heat control the finish. Beyond that, there's not much to say about this simple Cab.
Gritty stalky aromas suggest that the original material for this Gran Reserva was not fully ripe. This feels wide chunky and grabby, with harsh tannins. Stalky flavors of herbal raspberry and plum come with oaky vanilla accents and tomatoey spice on the finish.
Gritty tarry slightly gaseous aromas of jammy black fruits are a bit less than precise. This feels flush but soft around the edges. Blackened berry and black-plum flavors are lightly charred and chocolaty, while this tastes of black pepper and shows some heat on the finish. Drink through 2022.
Gritty tomatoey aromas suggest rustic but underripe fruit. On the palate, this delivers a mix of freshness combined with a medium-full body. A mix of herbal berries and wood-based spice notes finish grabby and warm.
Gritty white-fruit and green aromas are more neutral than loud. This has a sharp, citric mouthfeel that's all about acidity. Tart flavors of citrus and mixed greens finish salty.
Gritty white-fruit aromas show a note of vanilla. This tastes of bland passion fruit, with a weedy note thrown in. On the finish, this doesn't give much at all.
Gritty, burnt, stalky aromas are shy on fruit and not that fresh. This is tight and rough in feel, with peppery, herbal flavors that run green and low on fruit. More oak and modest berry flavors carry the finish.
Gritty, charred aromas rest on top of core blackberry and cassis scents. This is a blocky, stout number with firm tannins and serious structure. Charred blackberry and dark chocolate are the lead flavors, while this big-boned Toro tastes of toast and mocha on the finish, which is drying and tannic. Drink through 2027.
Gritty, charred, spicy aromas muscle out black-fruit notes on a peppery bouquet. This feels acidic, while flavors of berry fruits come with oaky notes of carob and mint. A chunky, resiny finish closes this out.
Gritty, earthy aromas of hot tarmac and leathery plum give off a burnt character. Easy, smooth and flush across the palate, this blend of 70% Petit Verdot and 30% Malbec tastes peppery, spicy and of roasted black fruits. Toastiness carries over to the finish, which deals burnt, peppery spice notes and mild heat.
Gritty, earthy berry aromas lack refinement. This wine has a narrow, blocky mouthfeel and salty flavors of baked plum and carob. That same roasted, salty character carries over onto the finish.
Gritty, gaseous aromas are demanding. This SB offers up a citric, pulpy body and slightly bitter flavors of passion fruit, orange and tangerine. Citrus pith and related bitterness blend with citric acidity on the finish, but this wine is starting to fade.
Gritty, granular, medicinal aromas smell reedy and like crushed vitamins. A choppy palate and flavors of plum, grape juice and raspberry end with cutting tannins and the essence of raspberry.
Gritty, green aromas are not really ripe or friendly. This is high in pyrazines and tastes peppery and largely fruitless. A sour finish with sweaty notes are as expected given the nose and flavors.
Gritty, grippy and full of life, this full-bodied wine exhibits a generous swath of extracted cherry, plum and cedar flavor, with additional notes of graphite and oak. Well integrated and big-boned, it has structure and an underlying brightness that make it balanced and elegant within its size.
Gritty, heavily roasted aromas of peanuts and herbal berry fruits lead to a scratchy, tannic palate. This tastes of burnt oak, raw plum and currant, while the finish tastes briny and harsh. The 2012 version of this wine was much better. This is rough from front to back.
Gritty, heavily roasted aromas of stewed berry, coffee grinds and compost are less than appealing, although with airing things improve. This is wide and blocky in the mouth, with ripe, raisiny, roasted black-fruit flavors matched by bitter espresso. Molasses and heat drive the finish on this pricey wine that's not in great shape.
Gritty, herbal aromas of generic berry don't exactly draw you in. The palate on this rudimentary Cab is rather weak in structure, with herbal, slightly salty flavors of dry, generic berry fruits.
Gritty, herbal, charred aromas of black fruits accented by juniper open this blend of Cabernet Sauvignon, Carmenère and Syrah. Saturated, tight and tannic, with the potential to age and evolve, this offers flavors of blackberry, anise and both black and green pepper. An oaky, jagged feeling finish closes things out. Drink through 2020.
Gritty, intense, oaky and powerful from start to finish, this displays black-fruit aromas, hints of asphalt and an intense mouthfeel with a tight grip. A common duo of black-fruit and oaky flavors finishes with vanilla notes and a hint of coconut. Drink this structured, fully tannic RDD through 2028.
Gritty, leathery aromas register as less than fully ripe. In the mouth, this Cabernet is a touch biting. Limited cherry and plum flavors come with burnt, herbal notes, while an earthy finish tastes of salt and chocolate.
Gritty, lightly stalky aromas of herbal blackberry smell a bit roasted and/or burnt. This is medium-full in body, with drying tannins. Roasted, tarry plum and berry flavors finish with peppery spice and heat.
Gritty, medicinal, almost reduced aromas of blueberry are devoid of softness, while the palate is also kind of tight and tough. Seems more clipped and underdone than the 2005, with narrow tannins and a medicinal burn. Has its merits and its intentions seem true, but something's not quite clicking here.
Gritty, muddled dark-fruit aromas come with burnt overtones. This has a hard, grinding palate along with roasted blackberry and raisin flavors. A minty character and hard tannins drive the finish.
Gritty, muscular aromas of charred, smoky black fruits and asphalt give way to a medium-full palate with good acidity. Saucy, savory berry and plum flavors finish with notes of herbs and tobacco. For Rioja crianza, this is more than satisfying.
Gritty, narrow aromas of cherry and red plum smell rubbery, like latex. The palate smacks down with acidic bite along with sweet red fruit flavors, toast and heat. Feels lean and rough; tastes good enough.
Gritty, oaky aromas of black cherry and herbs come with a heavy covering of forced, fake-smelling oak. This is blocky and chunky on the palate, with flavors of mint, plum and herbal berry fruits. Raisin, green-herb and spicecake flavors control the finish.
Gritty, oily aromas are gaseous, rubbery and tough to dig into. The palate is heavy but acidic, with sulfuric notes and flavors of grapefruit and citrus pith. Tangy, grabby and tannic on the finish.
Gritty, oily matchstick aromas are followed by a blocky palate with apricot, peach pit and citrus flavors. On the finish, a lasting flavor of citrus rind is tough and pithy. Overall this is hard to plow through.
Gritty, oily, nutty aromas lead to a tight citric palate. Salty narrow flavors of passion fruit and grapefruit finish steady and briny. Overall, this is basic in every way.
Gritty, piercing aromas of herbal, leafy red fruits do little to set this wine on course. In the mouth, it's high-toned and acidic, and thus the flavors are tart, choppy and short.
Gritty, reedy, minty aromas overshadow this Tempranillo blend's hollow berry scents. Hard, tannic and drawn in, this wine tastes of rustic plum and berry fruits along with hard spices. Notes of tomato, green herbs and raw tannins create a rugged finish.
Gritty, roasted aromas of herbal black fruits come up a touch short of fully ripe and convincing. This feels flush, with manageable tannins. Flavors of salty, roasted blackberry and dark plum continue to the tannic finish.
Gritty, roasted berry aromas are rubbery and hint at Band-Aids. In the mouth, this is O.K. in feel, albeit a bit jammy and thick. Short, generic berry flavors come with minty accents and some green on the finish.
Gritty, roasted, oaky aromas out-muscle this Garnacha's fruit scents. A solid but aged mouthfeel and flavors of earthy, spicy plum and tomato finish desiccated and flat. Drink immediately.
Gritty, rubbery aromas seem underripe given how warm and generous 2011 was. In the mouth, this is gravelly and like sandpaper. Burnt gritty berry flavors are saucy, while this tastes of herbal berry fruits and oak on the finish.
Gritty, rubbery plum and berry aromas are also a touch smoky. This is solid in mouthfeel, with plum, cherry, spice and mild salty flavors. A dry finish with plenty of woodspice character is a bit hot.
Gritty, seemingly reduced aromas of berry and plum are herbal and come with an olive note. This is highly acidic, with a scouring mouthfeel and finish. Tart flavors of berry fruits lead to a finish with some bitterness.
Gritty, slightly grassy aromas are low on fruit. This is light yet composed on the palate, with mild stone-fruit and melon flavors. Modest acidity and equally modest fruit flavors make for a mild easy finish. Drink immediately.
Gritty, smoky aromas are slightly oxidized. This is foamy on the tongue, with flavors of mushroom, herbs and burnt berry fruits. The finish tastes herbal and rooty.
Gritty, spicy aromas of kirsch, dried cherry and cinnamon set up a narrow, high-acid palate that's fresh but grating. Baking spice, eucalyptus and tomato accent plum and red-currant fruit, while the finish tastes herbal, spicy and oaky, with lasting acidity.
Gritty, spicy, schisty berry aromas are composed, while this Garnacha-led blend feels saturated and layered. Spicy plum, herbal notes and black pepper make up the flavor profile, while this is strapping, peppery tasting and complex on the finish. Drink through 2022.
Gritty, stalky aromas are more muddled and earthy than fruity. This has a medium body and flavors of spiced currant, pepper and chocolate. A chunky finish offers a mocha flavor that helps cover lean core fruit.
Gritty, stalky aromas override the wine's plum and berry scents. This feels acidic and rough, with abrasive tannins. Thus the flavors are tight, juicy and narrow, with an emphasis on red fruits. Minerality and acidity drive the finish.
Gritty, tarry aromas are front and center on a hard bouquet. This Crianza feels brutally tannic. Gritty flavors of burnt berry and road tar reflect the nose, while this tastes like blackened creosote on a rough finish.
Gritty, tarry aromas of black fruits carry a certain sharpness. The mouthfeel is clampy and narrow, with raw acidity. Flavorwise, this is acid-driven, thus expect racy red-fruit notes with a stalky, burnt offset. The finish is peppery and lean.
Gritty, tarry aromas of black olive and raspberry lead to a hard palate with choppy acidity. Sizzling plum and currant flavors come with a burnt note, while a long finish is bolstered by preserving acidity. This is a patented Chilean Cab: expect a heavy herbal character centered around olive and eucalyptus.
Gritty, tarry cassis, licorice and toasted oak flavors lead to a full but grabby palate. This blend of 60% Cabernet Sauvignon and 40% Petit Verdot deals dark, toasty, peppery black-fruit flavors in front of an oaky, spicy finish with firm tannic bite.
Gritty, tarry plum and raspberry aromas are firm and good. This feels wide, fleshy and tomatoey. Plum, raspberry and currant flavors turn more oaky and toasty as they open, while the finish is lightly herbal and peppery in flavor, with zesty acidity.
Gritty, toasty and burnt smelling, with stalky aromas of burning hay and rubber. It feels solid, with herbal flavors of tomato and basil that are given heft via additional flavors of grilled beef and leather. This has a medium-long on the finish.
Gritty, uric, green aromas come in front of a round palate with little cut. Vegetal, bitter flavors of bell pepper and grapefruit finish with another wave of bitterness.
Gritty, waxy aromas of pithy citrus and vanilla feed into a fleshy palate with bracing acidity. Light, mild flavors of papaya and pear finish simple and short, with stone-fruit notes along with cantaloupe and peach flavors.
Gritty, wild aromas of leafy, herbal citrus fruits and compost lead to a foamy palate with solid acidity. Gritty, spicy citrus flavors are slightly bitter, and the wine falls off on the finish.
Gros Manseng takes the lead in this ripe and full wine with a fragrant floral character as well as great fruitiness. It's fresh while also having a creamy, smooth character. It is ready to drink, but will be better from the end of 2015.
Gros Plant (also known as Folle Blanche) is the second grape of the Pays Nantais region, better know for Muscadet. The grape produces a wine with intense acidity that is crisp, very light and traditionally drunk with oysters. It is vibrantly all fruit and ready to drink.
Groseilles is French for red currant, and there is a definite red-fruit character here, with a hint of smokiness and sweet tannins over layers of wood. The wine is still young and relatively soft, but offers aging over the next three to four years.
Ground pepper, Alpine herbs and spiced blueberry unfold in the glass. The evolved palate offers ripe red currant, dried blackberry, white pepper, anise and tobacco alongside polished, fine-grained tannins. It closes on a note of grilled herbs. The fruit is drying up so drink sooner rather than later.
Ground pepper, tilled earth and black-skinned berry aromas all come together on this generous, full-bodied red. The fresh, delicious palate doles out ripe black cherry, black currant, licorice and clove alongside vibrant acidity and polished, fine-grained tannins.
Grove Mill's 2009 Sauvignon Blanc strikes a pleasant balance between zesty citrus and ripe stone fruit. It's medium-bodied and plump in the mouth, with a crisp, clean finish that invites another sip.
Growing a little tired, with the raspberry, cherry and persimmon fruit beginning to dry out. Yet the wine is clean and sprightly in acidity.
Grown against all odds (and against all likelihood of economic viability) overlooking the Pacific Ocean atop Catalina Island, this Chardonnay is a success every vintage. It shows a broad spectrum of nutty aromas, from macadamia to cashew, with touches of honey and daffodil. On the palate, expect walnut, vanilla and oak smoke, with a butterscotch-like finish.
Grown along the Bay Area's Peninsula near the heart of Silicon Valley, this wine is brisk and energetic, with raspberry, pomegranate, dried ginger, sage, rose petals and lavender on the nose. Earthiness leads the slightly sour palate, with turned dirt, juniper and iron, finishing on a menthol sensation.
Grown at 1,800 feet in the dry upper Douro, this wine is full while retaining a cool, mineral edge. It was made entirely in tanks, giving primacy to the berry fruits and acidity. The tannins suggest it could age,  although it is very drinkable now.
Grown at 1,800 feet, the vines for this wine benefit from the cool conditions needed to develop aromatic intensity. With crisp acidity combined with spiced pear and nutmeg flavors, it's both tightly textured and very fruity. Drink now.
Grown at 2,400-feet elevation from Italian budwood, this Dolcetto, so common to Piedmont but almost unheard of in California, is muy grande, with mountainous tannins and flavors of coffee and toffee and bright notes of cranberry and cherry.
Grown at the winery's estate vineyard high up in Annapolis, where the ocean looms large, this is a tannic, smoky wine, densely layered in blue and black fruit. Cola, sage and black tea await in the background.
Grown in a celebrated vineyard, this Pinot isn't showing well at this point. It's heavy and soft, and the raspberry-cherry flavors are compromised by a vegetal quality. Decant and drink up.
Grown in a chalk and flint soil, this is a strongly textured, tight wine. It has a dense mineral character, steely and with layers of citrus. Very dry, very young, this impressive wine needs to age until 2015 before drinking.
Grown in a highlands plateau between Napa Valley and the Russian River Valley, this shows the varietal's bigtime tannins, but it's lighter in body than you might expect. It's delicious in blackberry, currant, grilled meat and sandalwood flavors. This is one of the more elegant and sophisticated Petite Sirahs of the vintage. It's showing its best now and will continue to drink well over the next few years.
Grown in a rather cool part of the Applegate Valley AVA, this offers aromatics of cured meat, peppery herb and a dash of iron ore. The fruit leans toward black cherry, and streaks of coffee and cola add to the complex finish. Drink now through 2025.
Grown in a single vineyard, this Pinot Noir exhibits the brisk acidity and clove spice of Santa Maria Valley. It's very ripe, with jammy cherry, sweet cola and vanilla sandalwood flavors. Drink this forward wine now.
Grown in a south-facing site on limestone soil a mile east of Carmel Valley Village, this wine is dark and silky in the glass, with thick but not overripe blueberry and elderberry aromas, enhanced with sarsaparilla, smoked beef and crushed walnut notes. The palate is lush but vibrant with acidity, blending dark berry flavors with toasted oak, earth and cocoa spice.
Grown in a vineyard atop the Palos Verdes peninsula on the Los Angeles coastline, this wine offers intriguing and focused aromas of lemon pith, hard apple candies and lime drizzled on white peach. The high-acid palate shows lots more fresh and bright lime elements, with a touch of honey rounding it out. The finishing zing goes on and on.
Grown in Calistoga, this is textbook Petite Sirah: It's black as a moonless night, bone dry, intensely tannic and enormously packed in fruit. Those tannins really lock the wine down in astringency, but they can't hide the massive burst of blackberry, cassis liqueur, mocha, crispy bacon and black pepper. Nowhere near ready to drink, it's a wine to be cellared for 5–6 years, at the very least. It should glide through the decades effortlessly, gradually losing tannins and growing more clean and pure.
Grown in Green Valley, this medium-bodied wine offers heady Asian spices seasoned over tart, tangy orange and cherry. Pretty aromatics ride shotgun over a depth of earth and soft tannin and smoky oak, the wine ultimately plush and lush.
Grown in high-elevation vineyards at 1,800 feet, this crisp white is a blend of five of the familiar Douro varieties, emphasizing brightness as well as soft fruitiness. Its acidity and white stone-fruit flavors are already well integrated, giving a balanced, lightly mineral wine. Drink from 2018.
Grown in one of the valley's best vineyards, it's eminently ageable. The flavors of black currants and minerals are intense and fine, complexed with new French oak. However, the strong tannins will jacket the wine for a long time before they begin to fall out. Don't even think of popping the cork before 2024, and it could be awesome in 2030.
Grown in red ironstone soil, this wine is dark and firm. It has solid tannins as well as succulent black fruits. Combined, the two give the wine its rich dense character. It's a ripe wine, likely to age for another few years. Drink from 2018.
Grown in Rutherford, this 100% Cab may strike some as old-fashioned. It's bone dry, firm in acids and tannins, and the grapes evidently were not left on the vines until they were partially shrivelled. You can tell, because there's an earthy, green olive edge to the blackberry fruit flavors. But that's what makes this wine so fine and food-friendly.
Grown in Santa Barbara County pioneer Rick Longoria's estate vineyard, this grabs attention with tobacco smoke and funky earth aromas. On the palate, the savory smells switch to bright acidity, with cranberry and barely ripe raspberry taking hold and evolving into a lasting finish. Stunning now, but it will emerge through 2019.
Grown in smallest of the so-called Saint-Emilion satellite appellations but within sight of Saint-Emilion's church, the wine is finely balanced and impressive. It has the fruit and the acidity of the vintage: ripe while also crisp with black currants. Drink from 2019.
Grown in steeply terraced mountain vineyards, this crisp, bright wine has aromas of white spring flowers, chamomile and ripe pear. The refreshing palate offers juicy green apple, citrus and a hint of mineral alongside zesty acidity.
Grown in the cooler Sebastopol Hills part of the southern valley, this Pinot is a great success for the vintage. It's refreshingly keen in acidity, with some firm tannins framing ripe, savory raspberry and cherry fruit flavors, edged with smoky oak. Delicious now, but give it until 2019–2020 in the cellar.
Grown in the famous Monte Rosso Vineyard, this rosé has the complex interest of a red wine, but it's a blush and is properly light-bodied and silky. It's dry and crisp, and shows bitter cherryskin, white tobacco and spice flavors.
Grown in the far eastern edge of Bordeaux, in the Entre-deux-Mers, this is a bright and fruity wine. It has tannins that just lift the juicy red and black-currant fruits.
Grown in the far north of Beaujolais, almost in Burgundy's Mâcon region, this full and ripe Chardonnay is full of spice and toast as well as rich yellow fruits. It is still young, with intense citrus flavors, so wait to drink until 2016.
Grown in the Happy Canyon section of eastern Santa Ynez, an area that one of these days will be an official appellation. It's warm back in that canyon, and this Sangiovese is sugary in sweet berries and cherries. Has nothing in common at all with Italian Sangiovese.
Grown in the High Valley appellation within Lake County, this is huge, black and packed with blackberry and blueberry flavors. It's decadent like a blueberry pie topped with chocolate sauce. Ready to drink now.
Grown in the mineral rich red soils of Istria, it has enticing aromas of fresh black raspberry, black cherry and black plum. Rich and full-bodied in the mouth, flavors recall fresh plums and ripe cranberries.
Grown in the Oakley area from (mostly) old vines, this Zin is dry, lush in texture and complex in flavors. It has lovely floral and mineral notes to the spicy raspberries, cherries, currants and cola. Great job at a good price.
Grown in the sandy soil of Tejo, far from the granite of northern Portugal, this Alvarinho is broad but light, and attractively perfumed. It has light tannins, lime and apricot fruit and a zesty aftertaste. Drink now.
Grown in the schist terraces of the Douro, this wine is a Touriga Franca-dominated blend. Thyme and eucalyptus flavors are balanced by richly structured red berry fruit and tannins. It will be ready from 2018.
Grown in the Sebastopol Hills area, this Pinot tastes very young and jammy and immature. Released at less than a year of age, it's thick and a little heavy, with cherry, currant and mocha flavors not yet meshed with oak. One wonders why the winery didn't hold it back another year or so. But it could develop in the bottle. Try after 2010.
Grown in the southern part of the Minho, close to the Douro, this Alvarinho is a ripe while still textured and tangy wine. It has fine, fresh lemon acidity that's rounded out by apricot and pear flavors. Drink now.
Grown in the southern section of the valley in the foothills of the Blue Mountains, this rare varietal bottling from this appellation shows aromas of cranberry, raspberry and citrus, along with some hints of oxidation. It's tart and full in feel, not seeming entirely varietally correct.
Grown in the upland vineyard of Pyrgos, this Assyrtiko offers citrus and spice aromas and a full-bodied flavor profile. Citrus, vanilla and minerals dominate the palate. Air with more robust vegetable or fish dishes.
Grown in the very cool central-southwestern part of the appellation, by Sebastopol, this Pinot features crisp, mouthwatering acidity. And, in this wonderfully long hangtime vintage, its flavors are extraordinarily rich and pure, brimming with cherries and raspberries. It shows layers of complexity, yet is too young, with the parts unintegrated. Give it 4–5 years in a cool cellar.
Grown in the winery's Nellaserra greenhouse vineyards, this Cabernet Franc and Merlot blend achieves warmer climate ripeness in one of Michigan's northern AVAs. Aged 24 months in barriques, inital oak aromas of toasted brown spices and vanilla pervade. The palate is round and silky yet structured by grippy tannins, with rich dark berries meeting specks of black pepper and rooibos.
Grown in what might be the coolest climate Syrah vineyard in the state, this bottling is ferociously peppery on the nose, where tar, elderberry and seedy huckleberry scents add to its dark aromatic profile. Pepper and tar show on the palate as well, alongside purple flower and espresso bean flavors, with a slight caramel touch on the finish.
Grown inland, away from the sea's influence, this wine has a full-bodied character. Acidity cuts through the ripe red fruits and caramel and spice flavor. The wine is rich and full in the mouth, soft at the end.
Grown on a family-owned vineyard and aged in 25% new French oak, this wine brings together lemon and lime zest with aromas of orange blossom. It then introduces soft, lilting waves of integrated texture, the oak understated with a taste of hazelnut.
Grown on Antinori's original property, high on Atlas Peak, although you'd never know it from searching the front or back labels. It's a very fine wine, dry and elegantly constructed, with little of the baby fat over-the-topness that affects some Napa Cabs. Within that firm structure are extraordinarily complex blackberry, black currant and spicy plum flavors. Delicious now despite the firm tannins, and should develop over the next 8–10 years, at least.
Grown on chalk soil, this has a steely core that cuts through the more rounded, ripe tropical fruits. It's full and rich, balancing acidity and the full fruits. The aftertaste combines toast and freshness.
Grown on clay and chalk soil, this second wine in a series of three from the Moinié estate is intended for medium-term aging. With its dark color and solid tannins, it certainly needs time. However, its rich black fruit and acidity already show through that structure. Give it until 2019, and it will be ready to drink.
Grown on dense chalky soil, this concentrated, tight and mineral wine is also rich. Pure acidity and rich apple flavors are cut by a nervy streak and textured with lively spice. This wine is worth aging, so drink from late 2017.
Grown on different parcels of chalk and clay soil, this soft, ripe wine is attractive to drink now. The smooth texture is nicely lifted by acidity and fresh citrus flavors. The aftertaste is fresh, crisp and fruity.
Grown on flinty soil, this strongly mineral-driven wine is structured, tense with acidity and white stone-fruit flavors. The initial crispness opens out into a concentrated, textured wine that will need to age further. Drink from late 2017.
Grown on granite soil that is shot through with quartz, this is the epitome of a mineral, structured wine. On top of that texture, the wine has ripe lemon and green plum fruits that are full of juicy flavor. The wine is so fresh it could do with a few months aging. Drink from late 2016.
Grown on gravel terraces that rise up from the Loire, this wine is both structuredand fruity. Fresh juicy black currant flavors bring acidity along with them, leaving a light tannic structure at the end. Drink now.
Grown on hills overlooking the Mediterranean, this wine sings of sunshine and warm days. It is fruity, fatter than in some previous vintages although still with good acidity and a lively aftertaste.
Grown on rocky subsoil, this ripe and fruity wine has good acidity and plenty of black-cherry fruit. A darker core of tannins gives the wine a rich texture. With open fruits and plenty of acidity, the wine is developing well. Drink from 2019.
Grown on sandy soils, this cherry-hued Grenache offers up juicy watermelon and red fruit notes, with vanilla, white pepper and a dash of green herbs. The supple yet elegant palate boasts drying tannins balanced by lively acidity and a savory finish.
Grown on southwest-facing slopes, this is a ripe, full wine with a natural warmth as well as a mineral texture. It is still tight and needs to age with its gooseberry and herbal edge as well as more flinty, smoky background. Drink from 2017.
Grown on the chalk soil, this fine wine has picked up saltiness and minerality to create its tight texture. It is also floral with plenty of white fruits and a light herbal character. The wine will need to age, so drink from 2018.
Grown on the east side of the Salinas Valley, opposite the Santa Lucia Highlands, this Chardonnay shows excellent Monterey acidity and dryness. The pineapple, green apple and peach fruit flavors are nice and streamlined, making the wine elegant and food friendly.
Grown on the estate in Oakville, this is a very tannic Cabernet. It's almost old-fashioned, a dark, full-bodied wine with earthy-herbal notes and a hard, astringent finish. There are complex flavors of blackberries, mocha, licorice, allspice, cloves, violets and cedar. Could do interesting things beyond 2011.
Grown on the higher ground near Anderson Valley, this wine has a rather light color with a transparent, tawny rim. It's a likeable, lean wine with vivid black tea, cranberry and red cherry in both the aromas and the flavor. Tannins are firm but light. It offers good astringency, medium body and a lingering spicy finish.
Grown on the plateau above the Douro valley, this wine is rich, generous and finely balanced. Green plum and citrus acidity are dominant, while ripe melon and spice grace the finish. Drink now.
Grown on the producer's 1,800-foot-high, dry-farmed property west of St. Helena from 40-year-old vines, this is a great wine, structured and elegantly designed to highlight cassis, clove and cigar. Thick, heady tannins soften in the glass, allowing room for enviable structure and a black pepper-dotted finish.
Grown on the sandy soil of Tejo, the wine is typically soft and open. It is very accessible—with black fruits and light tannins for this grape. It is ready to drink.
Grown on the shelf above the Tagus (Tejo) River, the wine is soft and ripe. It does have tannins that are well integrated into the spicy red fruits and dry core. The wine is rich, and the alcohol is noticeable in the pepper aftertaste. Drink now.
Grown on the slopes above the Garonne river, this is a crisp wine with attractive black-currant fruitiness. It has soft tannins that are well integrated into the fruitiness and acidity of the wine. The aftertaste is crisp and the wine is ready to drink.
Grown on two parcels of 60- and 80-year-old vines, this is a dense, impressively concentrated wine. It has rich white fruits cut with citrus, as well as a firmer, more mineral character that sets the wine on the road to aging. This structured wine will be best from 2019.
Grown only in Croatia, the Zlahtina grape is light, refreshing and redolent of lemon and citrus—akin to a Sauvignon Blanc. This one has a spicy lemon nose and a blend of lemon and orange flavors that stay light on the palate. Friendly and unique, it will pair with seafood.
Grown primarily in Chile these days, Carmenère can be akin to Merlot, though this version has the herbal qualities of a Cab Franc and is otherwise quite oaky.
Grown sustainably on land between the Santa Lucia Highlands and Carmel, this great-smelling wine shows light caramel apple and sea salt on the nose. There's a judicious touch of butter to the palate, where flavors of green pear and lemon zest leave the mouth watering with acidity long into the finish.
GSM means Grenache, Syrah and Mourvèdre, while the T stands for Tempranillo. On the nose, it's spicy and a touch stalky and roasted. The mouthfeel is full and balanced, while flavors of baked plum cassis, cocoa and tea finish mellow, with mild tannins.
Guado dè Gemoli is a 80-20 blend of Cab Sauvignon and Merlot that is enhanced by elegant mineral and slate aromas backed by wild berry, cherry, leather, licorice and cherry cola. There's plenty of sweet, chewy fruit in the mouth to give the wine staying power. The close is both succulent and smooth.
Gualdo del Re's honey-toned Vermentino offers rich saturation and density thanks to the Tuscan sunshine. The wine is thick and glossy with warm notes of peach, nectarine and apricot. The finish is creamy and rich and would stand up to cheese-based dishes.
Guardiavigna is one of those soft, pleasurable wines with lavish, intense aromas of chocolate mocha, sweet cinnamon and loads of mature fruit. That plush, soft feel continues over the long finish.
Guava-glazed beef ribs, smoky teriyaki, black peppercorns and black cherry fruit swirl into a luxurious nose on this lush wine by Michael Mooney. Very silky in texture, the palate shows pencil lead, concentrated elderberry, black pepper and light, varietally correct flashes of bell pepper, dried oregano and thyme.
Guava and caramelized honey scent this lusciously fruity yet dry Riesling. It's ripe and silken on the palate, but vibrantly structured, finishing on a mouthwatering crush of tangerine flavor. Drink now through 2020.
Guava/tropical fruit and spice lead the nose on this Cretan white. On the palate, it's direct and fruit-forward with a spicy oak edge. This is an easy introduction into Greek whites and a good everyday quaffer for myriad meals and flavors.
Guests of Castello Banfi in Tuscany on a hot summer day are sometimes greeted with a glass of this classic method sparkling wine. If ever there was a perfect pairing of wine to place, this lighthearted, fresh and smooth sparkler would be it.
Gufo means “owl” in Italian and indeed a cartoon of one is pictured on the label. A pure expression of Nebbiolo, this wine offers drying mineral or chalky notes with some cherry in the background over a crisp, clean style. Pair it with thick crust Chicago pizza.
Guidalberto (a 60-40 blend of Cabernet Sauvignon and Merlot) opens with dense, inky concentration and fresh tones of forest fruit and wild blackberry. The wine is bright and silky with a fresh cherry fade: Pair it with spezzatino di manzo (classic beef stew).
Guidalberto is a blend of Cabernet Sauvignon and Merlot, with soft tannins and a lingering spice flavor on the finish. The bouquet is marked by cherry, blackberry, leather and tobacco notes. The intensity is present but not overdone.
Guidoalberto is the “pocketbook-friendly” alternative from the same estate that makes Sassicaia. But for $60, you could ask for more. This is a chewy, succulent wine with good length on the close. The aromas are awkward in places with espresso, chocolate yogurt and a touch of cheese rind.
Guigal's 2009 entry-level Côte Rôtie comes across as a bit austere. Cool scents of crushed stone and black olive mark the nose, while the palate is firm and tight, only slowly giving up hints of espresso. Drink 2018–2024.
Guigal's Côtes du Rhône rosé is a blend of 70% Grenache, 20% Cinsault and 10% Syrah. It's a dark pink shade, rather full bodied and rich. Some earthy, savory notes help balance out the intense cherry-berry fruit, lingering on the finish.
Guigal's flagship Condrieu is always flashy, fleshy and opulent, and the 2015 is no slouch in those areas. Hints of toast and vanilla accent apricot-laden fruit, while subtle spice shadings linger on the long, mouthwatering finish. Drink now–2020.
Guigal's long-term aging in new barrels has left a sheen of oak on this wine, but the underlying material is excellent, with mocha and plum notes supporting cedar and vanilla. The finish is long and savory, with a distinct granitic edge to the flavors. Drink now–2020.
Guigal's luxury cuvée from Condrieu is a great success in 2008, marrying richness and power with hints of honeysuckle, toasted nuts and apricot. It's full bodied, creamy in texture and tremendously long on the finish. Drink now–2016, and possibly beyond.
Guigal customarily releases many of the firm's red wines after additional cellaring, so this 2006 is still on the market. It's nicely balanced for current drinking despite some slightly drying tannins on the finish, which only serve to accentuate the mouthwatering black cherry fruit. Leather and spice notes add welcome nuance.
Guigal is now making 40-45% of the entire Condrieu appellation, making the quality of this cuvée quite an achievement. Floral notes lead off, followed by hints of peach, apricot and honey, and the wine walks the requisite balance between round lushness and peppery, minerally spice. Drink now-2012.
Guigal is one of those firms that seems to handle whites, reds and rosés with equal aplomb. This white has a fair dose of Viognier, which gives it a floral, apricotty nose, a rich, creamy palate and a spicy, gingery finish. Drink now.
Gulfi regularly produces ripe, extracted wines that show a modern, intense side to Sicilian winemaking. This meaty Nero d'Avola offers thick aromas of exotic spice, black pepper and jammy blackberry. This big style will not appeal to everyone.
Gumball aromas yield to scents of spice and wet animal fur, while the flavor profile settles on tart and thin, with a watery mouthfeel. This is a lean, funky wine that doesn't have a whole lot of Rioja character.
Gumball, berry and horsey, rubbery aromas announce a hard, briny style of Tempranillo. Earthy flavors include stalky berry fruits and burnt coffee, while the finish follows with hard, peppery toughness.
Gundlach Bundschu shows how delicious a young Pinot Noir can be with this succulent 2011. It's softly rich and juicy in raspberries, cherries and cola, with a gentle touch of sweet, smoky oak. What a great, drink-me-now Pinot for a restaurant wine list.
Gunn Estate's 2009 is on the green side of things, offering hints of asparagus on the nose before balancing those out nicely with white grapefruit flavors. Despite the herbal overtones, it actually seems richly weighty on the palate before turning citrusy on the finish.
Gunpowder, charcoal, licorice, mint and exotic black fruits are all components of the nose. The palate is firm and drying, with rock-hard tannins that will likely never go soft. So drink this secure, structured Cabernet with food, and drink it now or over the next three or four years, and it will show you what true reserve-level Chilean Cab is all about. Imported by Orvino Imports.
Gushing with bright strawberry and raspberry aromas and flavors, this wine tastes fresh and delicious, lively and fun. It's dry, well balanced, moderately tannic, and has an appetizing, grippy texture.
Gutsy and full-bodied, this small-production wine offers more structure than usual, its bright acidity and ripe tannins in full support of the tasty red and black cherry flavors. With earth, beef and oak nuances, it will taste great with hearty proteins, especially after some cellaring. Best after 2020.
Gyles Webb, whose spectacular vineyards drench the slopes of the Simonsberg mountain, was once better known for his great-value Sauvignon Blanc and for his reds. But his Chardonnay is as good as the rest of the range, full of tangy marmalade flavors and a well-judged use of oak, which supports rather than dominates the delicious citrus character of the wine.
H&B;'s 2008 Faugères is rich and complex, with herbal garrigue aromas of lavender and laurel framed against the solid ripe dark berry and cherry fruit core. The mouth is brisk and lively, with vibrant acidity lifting the dark fruit flavors and carrying through to the chocolate- and espresso-flecked close. Good now, but hold for another two to five years for even greater enjoyment.
Höpler's entry-level Grüner is fresh, green, structured with crisp apple skins—a delicious, apéritif-style wine. It offers all the fruitiness of the grape, a lively acidity adding to the pleasure. Screwcap.
Haermosa is made with organically-farmed fruit. It shows milky notes of peach yogurt and white chocolate. But it also shows zesty crispness on the close despite the thickness and fullness of the wine's overall texture.
Hafner has a particular success with this Scheurebe sweet wine. Rich, with apricot flavors, the acidity brings out a delicious freshness. Honey dances around the liquid syrup texture, the botrytis giving the proper dry core.
Hafner has been a pioneer of Austrian ice wine. Not every one in their considerable range of ice wines work. This one does. It has just that right piercing acidity to give a heart-stopping lift to the sweetness of the wine. The sweet pineapple and peach flavors add extra richness.
Hail the first vintage of this international-style blend of Sangiovese, Merlot and Cabernet Sauvignon from a new quality-minded producer near Arezzo. It's deep with saturated blackberry and hints of dried citrus rind and smoked meat. The round, full-bodied, ripe-fruit palate is sure to please fans of big, modern wines.
Hailing from 11 different vineyards located across the Columbia Valley, this appealing, 100% varietal wine provides aromas of toasty spices, dried herbs, cocoa and jammy dark fruit. The cranberry, coffee and blackberry flavors are sweet and focused, backed by chewy, lightly dry tannins that need time to soften.
Hailing from 1970s plantings, this wine is directly appealing with aromas of corn silk, candy corn, caramel and spice. The palate is sleek in style with plump peach flavors. Try it with crab.
Hailing from 70-year-old vines in Cannubi, the most storied vineyard in Barolo, this stunning wine is intensely perfumed with rose petal, violet, sage and eucalyptus notes. The juicy palate delivers creamy black cherry, herb and mineral notes. It's beautifully balanced and has great depth, wonderful energy and ample complexity.
Hailing from a hillside estate of hand-tended grapes, this traditional Bordeaux blend begins with a menthol, roasted fennel and cinnamon-touched nose. On the palate, the herbals continue alongside ripening plum and gingerbread cake, followed by a lingering finish.
Hailing from a hot, dry year, this single-vineyard Rioja smells grapy and like cassis and fresh herbs. In the mouth, it's loud on the attack but doesn't sport the structure of previous vintages. Short black-fruit flavors pick up complexity and depth with airing, but a quiet, jammy finish confirms that this is up to par but not one of Artadi's standout wines. Drink through 2022.
Hailing from a precipitously perched vineyard above Carmel Valley on the coastal end of the region, this bottling offers baked red cherries, beets, rhubarb pie, cinnamon spice and a touch of iron-rich soil on the nose. There's a powerful chalky grip to the sip, with rising oregano and marjoram herbs laid across an earthy core of deep red fruit and peppercorns. The finish shows dried mint.
Hailing from a separate domaine whose wines are bottled by Henri Bourgeois, this is a soft, fruity wine. It has attractive citrus and pear flavors—a combination that gives both crispness and a rounded texture. Age for a year.
Hailing from a single-vineyard block planted in 1979, this wine is aromatically reticent with notes of pear and flowers. It drinks off dry with stone- and tree-fruit flavors.
Hailing from a single vineyard in Michigan's southern AVA, this is a Cabernet Sauvignon-dominant blend (77%), with Cabernet Franc, Merlot and Petite Verdot making up the difference. This has cooked-down bramble berry aromas on the nose, and also brings to mind twings and stems. The medium-bodied palate shows a bit more character, with juicy black berry and red currant flavors elevated over green peppercorn and medium-grained tannins.
Hailing from a very cool vintage, this is more neutral, stripped back and tough than usual. Lemony oak and generic black-fruit aromas feed into a tannic, fat palate with generic flavors of cassis and blackberry. This is big and fruity but not complex or showing a lot of character.
Hailing from a very warm vintage, this smells like buttered movie popcorn and baked apple. In the mouth, there's adequate acidity and a touch of minerality. Flavors of tropical fruits run sweet and woody, while the finish drips honey and banana flavors.
Hailing from a vineyard planted 900 meters above sea level, this Syrah-led blend is black as night, gaseous on the nose and loaded with heavy, ripe berry flavors. It's rich, chewy, dense and delivers a truck load's worth of blackberry, boysenberry, prune and chocolate on top of a rugged, brawny, saturated foundation.
Hailing from a warm region and a warm vintage, this is displaying maximum ripeness on the nose via raisin, prune, blackberry and fig aromas. In the mouth, this is loamy, chewy, a mile deep and rich as Bill Gates. Concentrated black cherry, blackberry, cassis, chocolate and mocha flavors conclude with baked notes, licorice and tobacco. So smooth, yet bullish. Drink through 2022.
Hailing from a warm vintage, this vineyard-designated wine from northern Michigan shows a vibrant and integrated nose of ripe cherry and raspberry, with hints of white pepper, dusty cedar and button mushroom. Don't let the light color fool you; this wine shows an intriguing depth of flavor and breadth to the palate. Juicy red cherry tones are sprinkled with tilled earth and red flowers, all supported by finely-grained tannins.
Hailing from a warm year, this smells heavy and raisiny, with crusty, toasty blackberry and plum scents. A wide, smooth palate shows soft but present tannins, while this tastes baked, with blackberry, loam and prune flavors. A toasty finish with a chocolate cake note confirms the wine's ripeness. Best enjoyed 2016–2022.
Hailing from a warm year, this wine is still a brute. Smoky, rubbery aromas of cassis and strawberry vascilate between ripe and candied. This is full-volume, even pushy, on the palate, with blazing acidity and rocky, spicy, peppery berry flavors. Let this rest at least another five years; revisit in 2019–2020.
Hailing from an emerging region northeast of Napa Valley, this SB is heavily oaked, and thus features big batches of butter and toast. Yellow apples and cantaloupe flavors are barely detectable under the veneer of thick oak. It's surely full-bodied, bordering on over the top. But it has positive qualities, including a rich and pleasant mouthfeel.
Hailing from an esteemed vineyard best known for its Syrah, this 100% varietal wine delivers notes of dried herbs, red fruit and milk chocolate. It displays a captivating, layered mouthfeel showing a lot of subtlety and balance leading to an extended finish.
Hailing from an extreme coastal vineyard, this 100% stainless steel aged bottling expertly captures that racy freshness. The nose offers rounder cider and apple juice notes, accented with brown pear and clove, but the palate is even more intriguing: nervy acidity, chalky, limestone-like grip and lean Asian pear flavors.
Hailing from Canyon Vineyard Ranch, this wine has aromas of milk chocolate, herbs, spice and leather. It's restrained in style, with citrusy acids, abundant vanilla and cocoa flavors, with firm, lightly dry tannins.
Hailing from chilly Casablanca, this Syrah shows a soupy, vegetal smelling nose that's mildly green and earthy. The palate feels pretty good and chunky, but the flavor profile runs green, with an herbal finish.
Hailing from Ciel du Cheval and Force Majeure vineyards, this aromatic wine offers pomegranate, dried leaves, mocha and crushed flowers. It's luxuriously creamy in feel with abundant red fruit flavors.
Hailing from coastal Leyda, this wine has a bouquet that comes with an oceanic edge, plus grass and green fruit aromas. The palate is crisp and lively, with good acidity bolstering citrus, lychee, melon and grass flavors. The finish is cleansing.
Hailing from Conner Lee Vineyard, this barrel-fermented wine was aged in two-thirds new French oak. It has aromas of toast, char, nut oil and lemon. The flavors seem faint by comparison, with the concentration not all there.
Hailing from Destiny Ridge, Double Canyon and McKinley Spring vineyards, this wine is lighter in color and shows subtle suggestions of vanilla, chocolate, woodspice and red cherry. It's reserved in style with coffee flavors and soft, plump tannins.
Hailing from Elephant Mountain Vineyard, this new offering—blended with 15% Merlot—brings aromas of fresh and dried herbs, pencil lead, mocha, potting soil and flowers. It's rich and flavorful with coffee and cherry notes backed by exceptionally integrated tannins, all leading to a lingering finish.
Hailing from high in the Pyrenees, this wine dances to the beat of its own drummer. Floral red-fruit aromas suggest hot stones and wild brush, accompanying leather and tomato scents on this blend of Bordeaux grapes. A tight, tannic palate is home to herbal plum and tea flavors. The wine is earthy tasting but a bit muddled on the finish.
Hailing from Korcula, the birthplace of Marco Polo, this Croatian white has aromas of lemon preserves and caramelized pineapple. There are flavors of dried apricot and vanilla on the entry, with a burst of green apple in the midpalate.
Hailing from McClellan, Seven Hills and Anna Marie vineyards, this wine opens with aromas of fresh and dried herbs, black licorice and dark cherry along with a toasty top note. It coats the palate with velvety fruit flavors, with the tannins combed to a fine sheen.
Hailing from old plantings in the Rocks District, this brings unique sagebrush, violet, blackberry, smoked meat, black pepper and wet stone notes. The palate is exquisitely pure and fresh, with abundant, layered blackberry and kirsch flavors. With its peppery finish and plush mouthfeel, it's swoon-worthy.
Hailing from old vines, this delicious blend of 70% Montepulciano and 30% Sangiovese is concentrated but elegant. Aromas of tilled soil, ripe blackberry, black cherry, black pepper and a hint of vanilla take center stage. The palate shows juicy sour cherry, accented with balsamic herbs and a mineral note balanced by freshness and supple tannins.
Hailing from Olsen and Elephant Mountain vineyards, this wine brings black currant, huckleberry and dark plum aromas that smell pure and sweet. The black fruit and smoke flavors display a mixture of concentration and restraint.
Hailing from one of the more popular vineyards for this varietal in the whole Central Coast, this wine by Bonny Doon vets Alex Krause and John Locke offers aromas of apple cider, mandarin spritzer and lemon rinds. The palate boasts the flavors but not tartness of ruby red grapefruit along with a subtle apple mousse, and a tension that hovers on a chalky, slightly bitter minerality.
Hailing from one of the state's most esteemed vineyard sites, this wine is half Cabernet Sauvignon and just over a quarter Merlot, with the balance Petit Verdot and Cabernet Franc. The oak (40% new French) is dialed back, allowing rich, layered notes of plum, herbs, licorice, toast and coffee to rise with a firm scaffolding of slightly dry tannins supporting them. Still young, it will be best after 2018.
Hailing from one of the state's most esteemed vineyards, this wine is a blend of Cabernet Sauvignon (42%), Merlot (33%) and Cabernet Franc. Jammy aromas of red and black fruit and licorice lead to plush but well-balanced flavors that linger.
Hailing from one of the state's premier Syrah sites, this wine leads with aromas of berry, coffee, chicory and violets. The flavors are supple, backed by lightly grainy tannins.
Hailing from one of the state's top Syrah sites, this wine offers reserved aromas of violets and raspberries along with whiffs of smoked meat and green herbs. The layered flavors are elegant yet intense, with vibrant acidity and a finish with plenty of hang time. The pleasure is as much about feel as flavor.
Hailing from one of the westernmost vineyards in the appellation, this wine offers aromas of plum wine-soaked cherries, graphite minerality and slightly rotting violets, like a florist's shop at the end of the day. The palate blends crab-raspberry fruit with licorice, iodine and black pepper spices.
Hailing from Phinny Hill, Two Blondes, Bacchus, Dionysus, Octave, Loess, and Old Stones vineyards, this Cabernet Sauvignon prototype brings aromas of fresh herb, dusty earth, cherry and raspberry, displaying an electric sense of purity. The flavors are elegant and layered showing an exquisite sense of oak and tannin integration. Far from a big bruiser, this is a thinking person's Cabernet that lingers and lingers.
Hailing from Puglia, this is made from native grapes Bombino (60%) and Aglianico (40%). Aromas of green apple, vanilla and peach carry over to the palate along with bread crust and a confectionary note. It has brisk acidity and sharp, vivacious bubbles.
Hailing from River Rock Vineyard in the Rocks District, this wine's black olive, green stem, potpourri, dark fruit and orange peel aromas are followed by silky feeling fruit and savory flavors. It keeps the interest high.
Hailing from Sagemoor, Oasis and Canyon Vineyard Ranch, this wine has aromas of toasty spices, peach, butter and corn on the cob. The flavors are lighter in style with a creamy feel and a pleasing sense of balance.
Hailing from Salta, this is a concentrated, fully oaked Tannat with deep red berry aromas topped with lemony oak, pencil lead and coconut. Feels tight as a box of nails, with zingy acidity framing tangy raspberry, currant, woodspice and peppery flavors. Aggressive stuff that requires airing and food.
Hailing from Slide Mountain and Dineen vineyards, this wine charms with aromas of flowers, toast, clove, cardamom and anise. The pillowy-feeling flavors show richness, depth and detail.
Hailing from some of the oldest blocks at this esteemed vineyard, this standout wine opens with aromas of toasty spices, herbs, coffee, dark cherry and earth. The palate is reserved with tightly wound fruit flavors and tannins that need some time to unfurl.
Hailing from Sunset Vineyard in the Ancient Lakes appellation, this wine starts out aromatically quiet, with notes of green apple, toasted Grape-Nuts and herb. The palate is sleek and lightly creamy, lingering on the finish.
Hailing from the celebrated Rabajà Cru, this offers plump fullness and beautiful aromatic intensity, with notes of black cherry, leather and a touch of chocolate powder. The tannins are solid and fine.
Hailing from the cool 2010 vintage, the notes of coffee, olive and cherry here are light and sweet, backed by dry, chalky tannins.
Hailing from the cool 2010 vintage, this 100% varietal wine leads with barrel aromas of vanilla and freshly hewn wood followed by medicine cabinet and dried cherry, seeming advanced for its years. The flavors are elegant in style with the concentration a bit wanting.
Hailing from the cool 2011 vintage, it's light in style with notes of red currant, herbs and olive with little apparent oak influence. A straight-forward easy quaffer.
Hailing from the cool 2011 vintage, this Cabernet—which includes healthy doses of Malbec and Syrah—is light in style with notes of herbs and currant. With the oak (21% new American) dialed back, it's fresh and direct.
Hailing from the coolest section of Colchagua's coastline, this is almost neutral on the nose except for some citrus and sweaty notes. The palate is full, chunky and noticeably more creamy than past vintages. Grapefruit, passion fruit and briny flavors finish full and citrusy. Drink now.
Hailing from the Danube Plain, this Bulgarian Chardonnay has aromas of citrus blossom and lemon curd that pave the way to zesty flavors of lemon and green apple in the mouth.
Hailing from the heart of the historic Cannubi vineyard, this polished wine opens with notes of black fruit, violet, leather and baking spices. The palate offers black raspberry, crushed cherry, clove and vanilla alongside brisk acidity and firm tannins. It's already accessible but will improve over the next four to five years and then evolve gracefully for decades. Drink 2018–2038.
Hailing from the hilltop Határi vineyard, this wine has a delightful aroma of freshly picked lemons and grapefruit leaf. In the mouth, it is creamy and full bodied with flavors of white peach, lemon curd and grapefruit.
Hailing from the hot plains of Extremadura, this is tawny in color, with odd aromas of honey, carrot juice and peach pit. The mouthfeel is flat, wide and heavy, while slightly bitter stone-fruit flavors finish chunky. Overall this is unfamiliar both in aromas and flavors.
Hailing from the hottest vintage in years, this is round, rubbery and showing sweet, rooty aromas of root beer, cola, mocha and stewed plum. Dense but soft, it has rubbery, savory flavors of barbecue sauce, herbal plum, tomato and carob. An earthy, loamy, chunky finish offers tobacco and baking spice accents. Drink through 2020.
Hailing from the interior Maipo Valley, this SB is oily up front, with an aromatic note of gooseberry and lime. A round mouthfeel matches the nose, while pithy lime and white grapefruit flavors finish melony and oddly honeyed.
Hailing from the Montalcino area of Tuscany, this Sangiovese-based wine offers crisp nuances of white cherry and cassis, backed by touches of savory spice and bitter almond. The palate is clean, polished and silky.
Hailing from the newly approved Ancient Lakes appellation, this wine has notes of lime, peach and minerality. It's frizzante, drinking medium sweet with a tart lick of acidity.
Hailing from the oldest vines on the Castello Nipozzano estate, this offers enticing aromas of fragrant violet, iris, perfumed berry, aromatic herb and baking spice. Made with Sangiovese and small percentages of Malvasia Nera, Colorino and Canaiolo, the silky, linear palate offers wild cherry, crushed raspberry, clove and a hint of licorice framed in smooth tannins and fresh acidity.
Hailing from the recently designated Paso Highlands subappellation, this hearty wine shows earthy aromas of nutmeg, iron, hot rocks, loam and cherry extract. It's lush and ripe with cassis and black cherry fruit, yet shows a more elegant chalkiness on the palate as well, rounded out by cocoa powder.
Hailing from The Rocks District, this blend of Mourvèdre, Syrah and Grenache charms with aromas and flavors of wet stone, black pepper, cooked asparagus, coffee, savory herbs and green olive. It's silky in feel, exhibiting depth and concentration.
Hailing from the southern Aube region, where Pinot Noir ripens well, this Champagne is rich and full, with hints of red fruit, zesty orange and lemon-tinged minerality. The acidity is bright and fruity, highlighting the wine's attractive texture. Drink now.
Hailing from the state's oldest Syrah vineyard, this wine displays aromas of pure blue fruit, assorted herbs and whiffs of smoked meat. The palate is dense and seamless, with fine-grained tannins providing support. Its best days are far in front of it. Best from 2022–2030.
Hailing from the town of Suvereto in the southern Maremma, this sophomore Cabernet-Merlot blend from the same owner as Bellavista and Contadi Castaldi in Franciacorta is flat-out awesome. One whiff of the bouquet says it all: earth, currant, blackberry and coffee. The palate is equally sensational—a magic carpet ride of plum fruit, pure oak and solid but forgiving tannins. Drink and enjoy any time through 2006.
Hailing from the very hot 2003 vintage, this wine is baked and full, with mature yet rich aromas. It feels thorough and weighty, with sweet berry flavors that are at their peak along with a chocolate note. This is warm, full and under control on the finish. Drink now.
Hailing from the vineyard that surrounds the historic Mt. Carmel monastery and vineyard, this weaves together aromas of buttered black cherries, Dr Pepper, black slate and the slightest tinge of dried herbs. From that hedonistic nose, the blackberry-laced palate tightens around pencil shavings, black-tea leaves, graphite, eucalyptus and sagebrush—an utterly balanced experience between savory and sweet.
Hailing from the volcanic soils of Tenerife in the Canary Islands, this blend of Pedro Ximénez and Listán Blanco opens with aromas of citrus peel and honey. A powerful palate is angular and smacking. Salty citrus flavors reflect an ocean influence, while the wine is strong on the finish.
Hailing from the winery's Arena Valley Vineyard, this wine has notes of dried cranberry and currant. Cranberry juice-like flavors are accented by oaky spice.
Hailing from the winery's Cave Spring Vineyard, it's dry in style with notes of notes of lime, slat, and mint backed by tart, mouthwatering acids that draw out the finish.
Hailing from the winery's estate vineyard, this wine offers aromas of baking spice, wood spice, milk chocolate and herb. The flavors are quite reserved in style, showing a sense of elegance, with barrel notes lingering on the finish.
Hailing from the winery's In the Rocks Vineyard, this wine opens with aromas of nori, black olive and blackberry that evolve into herb and plum. The dark fruit flavors are sweet and concentrated, lightly tacky in feel, backed by velvety-soft tannins.
Hailing from the winery's Los Alamos Valley Vineyard that lines Highway 101, this wine is quite light in color and shows delicate, clean honeydew, honey dust and apple-blossom candy aromas. It's light yet playful in the glass, with limestone, lime rind and green apple flavors. It's straightforward but well assembled.
Hailing from the winery's Minnick Estate Vineyard, this is an aromatic Riesling with notes of orange peel, ripe peaches, and jasmine. While listed at less than 10 g/L residual sugar, it tastes a good  bit sweeter, but the acid keeps the sugar in check.
Hailing from top sites Klipsun, Kiona and Ciel du Cheval, this wine is near equally split between between Merlot (49%) and Cabernet Franc (44%), with the balance Cabernet Sauvignon and Petit Verdot. Notes of dark raspberries and flowers with abundant oak accents lead to surprisingly silky tannins for this appellation and producer.
Hailing from Tudor Hills Vineyard, the aromas offer notes of padded butter, toast and spice. On the palate, the oak (70% new French) plays prominently, juxtaposed by full-bodied stone-fruit flavors that show some warmth.
Hailing from Two Blondes Vineyard, the aromas bring unusual, not entirely married notes of ham hock, bacon fat, herb and vanilla. The palate mixes smooth-feeling fruit and savory flavors. It's a unique wine, not for all tastes.
Hailing from Underwood Mountain, this is cool climate Riesling made in a warm vintage with notes of lime, guava and mineral. It has a healthy amount of residual sugar (37 g/L) but the acid (8.4g/L) creates a pleasing sense of tension and makes it seemingly drier.
Hailing from Verhey Vineyard in the Rattlesnake Hills, the Syrah from this Idaho producer has notes of cherry cola, chocolate, and medicine cabinet. It's full throttle with palate coating chocolate notes and tart fruit flavors along with a surprising amount of tannins.
Hailing from vines planted in 1918 when the Los Angeles area was the state's top vineyard zone, this bottling shows elegant blackberry meringue, lavender chiffon and hedonistic fudge on the nose. Purple flowers also show on the palate, as do Earl Grey tea, plum rinds and black-pepper notes.
Hailing from Weinbau Vineyard, it brings notes of chocolate, cherry cordial and herbs. It's quite tart—almost sour—with a dry, chalky feel.
Hailing mostly from renowned Les Collines (44%) and Lewis (41%) vineyards and rounded out by up-and-comer Stoney Vine, this wine isn't fully ready to reveal its aromatic charms. Notes of dried herb, green olive, licorice, earth and boysenberry are out in front of brooding blue and red fruit. The flavors, however, are in full bloom, with palate-coating, focused and almost creamy cherry and plum notes that persist on the finish.
Hailing principally from Two Blondes Vineyard, the aromas of cocoa, savory herbs, pencil shavings, anise and spice are followed by fruit flavors so soft and plush you just want to sink into them. The finish lingers. It explores the variety's more savory side.
Hails from Macul, so it exhibits some normal eucalyptus on the nose along with spice and pointed, slightly piercing berry aromas. The palate is chewy, sweet, modern and ripe, with chunky berry, herb, olive and particularly graphite flavors. Settles on big black fruit and depth. Outstanding Chilean Cabernet with individuality. Best from 2013-2016.
Half-and-half Alvarinho and Trajadura, the wine is dry, crisp and with just a touch of fizz. Grapefruit and lemon flavors mingle with softer apples to give a bright and lively wine that is just made for summer food. Drink now.
Half-and-half Arinto and Fernão Pires, this ripe wine has lemon and pineapple fruits, along with tangy acidity. A strong herbal character gives lift as well as crispness. Drink the wine from mid-2017.
Half-and-half Cabernet Sauvignon and Merlot, this is a dense and solidly tannic wine. It has a firm structure, ripe black currant juiciness and a dense texture. The flavors and richness promise good aging, so drink from 2017.
Half-and-half Chardonnay and Pinot Noir from premier and grand cru vineyards, this is a rich wine that has bottle age giving it a toasty character. It is full and ripe—still keeping acidity while bringing in mature flavors such as almonds and walnuts. This is a serious, complex and mature wine. Palmer is the brand name for a grouping of seven growers.
Half-and-half Chenin Blanc and Chardonnay gives a sparkling wine that is both fresh and creamy. Attractive apple and almond flavors are lifted by bright acidity and a tight, very crisp aftertaste. The bottling seems a little young, so drink from 2016.
Half-and-half Négrette and Syrah, this is typical blend for Fronton with its hints of the Mediterranean mixed in with a more Atlantic influence. The wine is soft and balanced with dusty tannins, red fruits and a perfumed aftertaste. Drink now.
Half-and-half Petit and Gros Manseng, this is a classic dry Jurançon blend. Soft and rich, it is a wine that is dry while demonstrating fine fresh fruitiness. The structure and strongly mineral texture both suggest the need for aging, so drink from 2018.
Half-fermented in puncheon with the rest in concrete, this thoroughly enchanting wine offers aromas of cardamom and baking spices. The flavors are broad yet supple, rich yet restrained, displaying impeccable balance and a finish that glides.
Half and half Merlot and Cabernet Sauvignon, this wine has ripe berry fruits that are layered with firm tannins. The structure shows the toast from wood-aging, which does not detract from the fruitiness that is developing. Drink from 2017.
Half and half Merlot and Cabernet Sauvignon, this wine is firm and tannic. It has a ripe character, benefiting from the good climatic conditions in Saint-Estèphe. Blackberry and damson flavors are lifted by youthful acidity that will calm down. Drink this from 2019.
Half and half Pinot Noir and Chardonnay, this Champagne is bone dry in the Lombard style. It is also rich and full of fruit that balances the dryness with a ripe character. Citrus fruit and a tight line of acidity give a crisp edge. It could benefit from a few more months before drinking, so wait until 2017.
Half and half Pinot Noir and Chardonnay, this elegant wine comes from Premier Cru vineyards. It's soft and creamy, indicating a high dosage. That is balanced by the crisp fruit and bright acidity that gives the wine a lift. It is a fresh wine, probably best drunk young and fruity.
Half barrel-fermented and half done in stainless steel, this classy effort seems to overdeliver. It starts with good fruit, but the feeling is that winemaker Jessica Munnell did everything right, and maxxed out the complexity. It's a sensuous mix of grape and barrel, steel and butterscotch, with a lively, lingering finish.
Half barrel fermented, and all oak-aged (roughly two-thirds new), this cloaks the lush fruit flavors of pineapple, peach and nectarine in a wash of caramel. The wine remains well proportioned, with acids and barrel toast playing a supporting role.
Half Cab Franc, the rest a mix of Malbec, Tempranillo and Cabernet Sauvignon, this simply turns generic. Flavors are diffuse and the balance tips toward the tannic, but it never comes into any clear focus.
Half Cabernet Franc and 25% each Tannat and Malbec, this rough-and-tumble red is tannic and earthy. That tannic stiffness might subside with further bottle age, but this wine may be best opened soon and served with spicy, hearty food.
Half Cabernet Franc, 37% Merlot, and 13% Cabernet Sauvignon, this is one of a handful of Cayuse wines that spends a few months in new oak (about 50%). Done in a Claret style, it's firm, lightly toasty, with explosive dark fruits, streaked with umami, saline sea scents, dried plum, fig, cassis, earth and herbs all entwined to create compelling aromatics that carry through to an impressive finish.
Half Cabernet Sauvignon from the Bacchus Vineyard, and one-quarter each Merlot and Cabernet Franc from the Weinbau Vineyard, this polished, dense blend reveals the complexity of old vines. A mix of perfectly ripened strawberry and raspberry is accented with a barrel flavor of coconut cream pie.
Half Cabernet Sauvignon with the balance Merlot along with just a smidgeon (6%) of Syrah, this wine provides aromas of smoke, plum, herbs and black currant. The flavors are broad and generous, with an appealing texture and a finish that lingers.
Half Cabernet Sauvignon with the rest Syrah, Merlot and Cabernet Franc, this Rocks District wine offers appealing aromas of tobacco, milk chocolate, herbs and plum. The flavors have an elegant styling but still have plenty of depth with firm tannins backing them up. It will be best after 2018.
Half Cabernet Sauvignon, and a quarter each of Cabernet Franc and Merlot, this wine is a smoky blend that's gamy and feral, while also pretty on the nose in violet and bramble. Red currant and red cherry fill out the midpalate with tart fruit.
Half Cabernet with the rest Syrah, Cabernet Sauvignon, Merlot, Mourvèdre and Petit Verdot, this wine opens with aromas of sweet barrel spices followed by dried red and black fruit. The palate is fruit-forward and flavorful, bringing you back for another sip.
Half Chardonnay and half Sémillon, this offers aromas of pear, apple and fig that are followed by lightly sweet fruit flavors that linger.
Half estate, half Pfeiffer Vineyard fruit, this is crisp and racy, with bright intense flavors of white peach and gooseberry. It's bracing, clean and thoroughly refreshing—great for a hot summer day.
Half fermented in neutral oak and half in stainless steel, this offers a bold, generous take on the variety. The fleshy, creamy taste of crème brûlée and Meyer lemon compote is full bodied and somewhat shy in acidity. It finishes tangy and somewhat salty.
Half fermented in oak with the rest in stainless steel, this wine offers lees, butter and vanilla, with a dry, medium-bodied feel.
Half Grenache, 40% Syrah and the rest Mourvèdre, all sourced from vineyards in the Royal Slope region. Exceptionally fragrant, with appealing plummy, juicy blueberry and cherry fruit. A hint of leather does not detract, though it seems to toughen up the tannins with a touch of bitterness in the finish.
Half Malbec and half Petit Verdot, the barrel notes of vanilla and pencil lead play off cherry and purple flowers with citrusy acidity and firm, dry tannins providing the frame.
Half Malbec, half Petit Verdot (hence Petit Bec), this rough and tumble red has plenty of earthy tannic power. Rustic and sharp, with barely ripe fruit, it is similar to a cru Bordeaux, but with a little more meat on its bones.
Half Malbec, this medium-bodied red lacks the definition of its cheaper companion, the Velo. Maybe a vintage difference, but this just falls into the generic red blend category, without any defining features.
Half Merlot and half Cabernet Sauvignon. The Merlot saves the day, rescuing the underripe Cab with rich flavors of cherries and red plums. Oak adds the usual notes of sweet buttered toast and spice. Drink now.
Half Merlot and half Tannat, this is a wine to drink young for its fruitiness. Blackberry flavors dominate over the gentle tannins and intense succulent acidity. The wine is ready to drink now.
Half Merlot, the rest a mix of Petite Sirah and Syrah, this has a bell pepper and jalapeño greenness that can't be avoided in aroma or taste. From there, the wine seems diluted yet finishes with a hit of heat.
Half of the fruit for this wine comes from Celilo Vineyard and half from Gamache. Light cloudy in appearance, it displays aromas of prickly pear, mineral, toast and lees. It's sleek with a lightly creamy feel.
Half of the fruit was sourced from the outstanding Lewis Vineyard, and the dense, dark, purple berry flavors are compelling. Highlights of black olive, smoke, and a bit of stem and earth add complexity. Give this one some breathing time, or cellar it for a few more years to soften the muscular tannins.
Half of the grapes in this wine were fermented on the skins for almost a month and aged in old barrels, offering something completely different from the producer's standard wine from this varietal. Indeed orange in color, it veers metallic on the palate, before relaxing into a mix of honey and preserved lemon—the texture somewhat unctuous despite a restrained level of alcohol.
Half of the wine was fermented with native yeasts, and 30% saw new oak. What shines is the juicy, fresh, delicious fruit—a jumble of raspberries and cherries—plus the finish, which hangs deliciously.
Half of the wine was whole-cluster fermented, and only native yeast was employed. It's got a tart and tangy quality, with pure fruit flavors of cranberry, strawberry and raspberry. The acids are clean and the wine crisply refreshing.
Half of this Bordeaux-style blend is Cabernet Sauvignon, the other half a blend of Merlot, Cab Franc and Petit Verdot. Pretty cherry fruit and sweet oak flavors are the two main threads here, but they have yet to meld together into a seamless whole. The wine opens with plenty of black cherry flavor, then hits a wall of tannin and astringent dried wood.
Half of this wine is Merlot, with the rest Cabernet Franc, Malbec, Petit Verdot, Cabernet Sauvignon and Syrah. Blueberry, coffee and vanilla aromas are followed by sultry plum flavors speckled with barrel accents before a mocha-flavored finish.
Half of this wine was barrel fermented in mostly new French oak; the other half done in stainless. Peaches and butter are the main flavors, with a soft, pretty finish that brings a streak of caramel.
Half of this year's Poet's Leap Riesling is sourced from The Benches, one quarter from old-vine plantings at Dionysus, and the rest from Yakima's Phil Church vineyard. Marvelous concentration and a panoply of lush orange, apricot, peach and papaya flavors carry this beautifully balanced wine through a long and satisfying finish. Delicious young, it could also be cellared for a decade or longer.
Half Sangiovese and one-quarter each Cabernet Sauvignon and Merlot all coming from the cool 2011 vintage, this is lightly flavored with notes of dried cranberry and sour cherry, backed by firm tannins.
Half Syrah and half Cabernet Sauvignon, with 40% new French oak, this wine draws you in with its notes of blackberries, milk chocolate and anise. It's broad and fleshy in feel, with abundant coffee and cherry flavors backed by ample acidity.
Half Syrah with the balance Cabernet Sauvignon, Merlot and Petit Verdot, it brings sweet barrel notes of vanilla and coconut along with dried cherry and blueberry. The palate is light to medium bodied with an interplay of chocolate and cherry flavors that keeps things interesting even as the concentration dips.
Half Syrah, a quarter Cabernet Sauvignon and the balance a mixture of other varieties, this wine offers fresh and dried black fruit accented by cocoa and vanilla. It's plush in feel with red and black fruit flavors that bring plenty of appeal.
Half tank fermented, half barrel fermented, this full-bodied and spicy effort marries apple and banana fruit flavors to a dash of piney herb. It strikes a different chord than most Willamette Valley Chardonnays, but has the suppleness and body to match most poultry dishes.
Half Tempranillo, 40% Barbera and 5% each Merlot and Sangiovese, this is dry and fully mature, but quite tasty. Musky scents of roses and orange peel lead into a tart palate with wild berries, and a touch of citrus oil. Drink now through 2018.
Half the fruit is sourced from the Carabella vineyard, half from the Hyland vineyard. This is a young, tense, tight wine, still melding itself together. Melon, green pineapple, green banana and Streaks of butter and toast suggest that all the right flavor components are in place. The wine remains steely and compressed; definitely a white wine that should be decanted.
Half the proceeds go to charity, but this Cab is not without problems, especially at this price. It's a country-style wine, rough in tannins and overripe in raisiny flavors. But it's dry, clean and finishes long and spicy.
Half Viognier with the rest equal parts Marsanne and Roussanne, it's aromatically expressive with notes of lime zest, honeysuckle, almond and white peach. The palate is flavorful yet delicate, showing an exquisite sense of balance that carries through the lingering finish. It's subtle but if you pick up its nuances, there are plenty to find.
Half Viognier with the rest equal parts Marsanne and Roussanne, this is aromatic with notes of pear, apples and apricot with surprisingly tart fruit flavors. The warmth of the vintage shows with the alcohol bleeding through, especially on the finish.
Half Viognier, 30% Roussanne and 20% Marsanne, this well-crafted Rhône-style blend is spicy with a bright mix of citrus fruits. Lemon/lime and orange scents and flavors dominate, with a fresh, forward palate impression.
Half Wadenswil and half Pommard, from a 1989 planting, this single-vineyard selection is taut and juicy, a mix of citrus and raspberry, remaining sharply focused even after 48 hours of breathing time. The bright fruit, proportion and precision are impressive, though it needs a bit more bottle age to open up completely.
Half was whole-cluster fermented, yielding dense scents and flavors with black olive, herb and a touch of mocha. Cranberry, raspberry and cherry fruit flavors are smooth and detailed, and the tannins firm and polished.
Half Z'Ivo and half Illahe vineyard fruit, this aromatic wine punches up its relatively light flavors of cranberry fruit with an array of side notes. Leather, cola, dust, chalk and brown spices come into play, as the finish tilts towards the rustic.
Half Zinfandel from Jack Rabbit Flat, half Petite Sirah, aged together in entirely new French oak, this is a weighty, brooding wine, rich in dark plum, blackberry, leather and black licorice. With a touch of espresso on the tightly tannic finish, it's a wine for cold nights and warm fires.
Hall hits all the right notes with this unusual white Rhône blend of Grenache Blanc, Roussanne and Piquepol Blanc. It's a fascinating wine, dry and crisp, with honeyed flavors of white peach, nectarine and Meyer lemon. Tastes really good and has that all-important extra touch of complexity.
Hall produces some of Napa's consistently most gorgeous red wines, and while this wine is one of their least expensive, it shows the house style of balanced power and deliciousness. A Bordeaux-style blend with 30% Syrah, it's high in alcohol, but wears it well, showing blackberry, cherry, chocolate and liqueur flavors. Drink now.
Hall struggles with Bordeaux-style wines, and no more so than in this hot vintage. Although the wine is fully dry, it's harsh, with very little fruit, and a hot, tannic finish.
Hall, which has gotten huge scores over the years, now has this Mount Veeder bottling, but the warning is that they're playing with fire. It's so massive in fruit, it risks being ridiculed as a bombastic pop wine. There's no denying the power of the blackberries, currants, chocolate and oak, but there's a case to be made for elegance and restraint. Easily earns its high score, but the hope is that the winemaker will be mindful with future releases.
Hallmark flavors of peach, pear, citrus and spice lead this Chardonnay from Ktima. Balanced and subdued, its white fruit, floral and citrus flavors will pair well with dishes that need a lighter, easygoing touch.
Ham sandwiches, fried chicken, potato salad and fruit salad are just a few of the things this rich, honeyed wine will complement. With flavors of lemons, limes, pineapples and vanilla, it's balanced with crisp acidity.
Hamilton Russell continues to lead the pack in producing consistent, elegant wines. Though pretty, the wine has a South African edge, but it adds character to the soft spice and red and black cherry flavors. Minerality and acidity add balance. Overall, a classic, collectible Pinot.
Hand-picked fruit from La Finca Estate in this case equals a real black beauty—one taster imagined that this would be difficult to drink without a hefty grilled steak. Smoldering smoke, ash and black fruit aromas make way for similar char, tar, licorice and blackberry flavors on the palate and on the finish. Drink from 2004.
Hand-selected bunches from the Porto Franco estate of DFJ Vinhos went into this complex wine. It has solid tannins and a firm black-fruit character. The wood aging shows well and is already balanced, melding the fruit and structure together. Drink now.
Hand-sorting and 18 months of aging is the key here. This 80% Merlot blend with 15% Cabernet Sauvignon and 5% Cabernet Franc offers a generously proportioned balance of tannins and black fruits. It has full-bodied character, packed with berry fruits and rich acidity. With all these elements, it will develop well. Drink from 2017.
Hand harvested from Block 15 of StoneTree Vineyard with a dollop of Cabernet Sauvignon from Block 14 (10%), it brings notes of coffee, cocoa and plum. The fruit flavors are elegant in style accented by barrel notes and mouthwatering acids. It doesn't seem to have fully reached its potential yet, with the tannins bringing a slightly gritty feel.
HandCraft has been consistently good with this grape, and this complex wine is another excellent example. Intriguing aromas of wood smoke and rosemary lead to concentrated fruit flavors like pomegranate and cranberry. The mouthfeel is layered and nicely tannic, and flavors seem to go deep.
Handfuls of Cabernet Franc and Petit Verdot figure into this wine, a lovely, medium-bodied beauty that finds balance in its measured use of oak. Vanilla, plum and bold jolts of pepper and cinnamon combine well on the lengthy palate.
Handpicked Moscato Giallo grapes are vinified as a dry white wine that opens with intensely fragrant aromas of peach, honeysuckle, papaya and mango. The nose is really beautiful and the mouthfeel is indeed dry and simple with a touch of zest and sour spice on the close.
Hands down one of Italy's best whites, this boasts alluring white flower and yellow stone fruit scents. The enveloping, delicious palate delivers white peach, mature pear, ginger and lemon drop flavors. Fresh acidity brightens the creamy flavors while a mineral note energizes the finish.
Handsome in packaging and content, this fresh Vermentino shows wonderful lightness, with notes of honey, yellow rose, stone fruit, pear and dried hay. Pure honey is the primary flavor on the finish.
Hang onto your hat; here's a very great Syrah. The aromas are hiding, now suggesting plum and blackberry, now black pepper, now freshly baked rhubarb pie. In the mouth, it knocks out with grace and power. It's soft as silk, but complex and layered, and the richly tannic finish suggests aging potential. Not too long, though.
Hannah is a particular block from the winery's Tualatin Estate, and shows cool-climate fruit flavors of rhubarb and pomegranate. A light dusting of brown spices and toasted walnuts add complexity. Overall, it's a fine effort in a difficult year.
Hannah is a particular block from the winery's Tualatin Estate. In 2012 it ripened to considerably higher Brix than the previous year, yielding a full 2% higher alcohol. Still the impression is of wood, earth, stem and hard red fruits that need further softening. The finish turns a bit chalky.
Hannah Nicole's Merlot is one of its better wines, tasting of red plum and vanilla-laced toasted oak, its tannins grippy, with plenty of dried herb flavors in the background. Smooth and big.
Hannah vineyard is a select block of Tualatin Estate, and carries the same set of herbal, pine needle aromatics. But the fruit is more intense, with deeper cranberry and raspberry flavors, more weight and a stiffer finish. The time in barrel adds clove and cinnamon to the mix. Tannins are ripe and hard, so give this some extra time to breathe.
Hans is not really a clone; it's a block in the vineyard. The clone is Pommard; the wine is deep, earthy, tannic and not afraid to show its wild, herbal, forest flavors. It's a classic Oregon style, a little bitter, but nicely sculpted and crisply defined.
Hanzell says this Sebella Chardonnay is meant to drink now, while their regular Chardonnay, which is famously ageable, develops in the cellar. That's strange logic, because the wine is so close to the regular Chardonnay as to be nearly indistinguishable. It's bone dry, crisply acidic and minerally, with citrus, green apple and pear flavors. Give it 3–5 years.
Happily the fumé has been discarded and it's simply labeled Sauvignon Blanc, as it should be. The blend includes 6% Sémillon, the wine is finished with a screw cap, and the flavors are crisp and quite refreshing. Melon, grapefruit, a little snippet of pineapple and overall a mouth-cleaning liveliness make this an excellent wine for sipping or with lighter entrées.
Happily, each new vintage of Bésoleil is a bit larger than the previous year, so more people can taste what a joy this wine is. In 2008 it's 82% Grenache, 9% Syrah and 9% Mourvèdre. As with all the Betz wines, it is intensely aromatic. The wine glass fairly explodes with scents of grape, plum, raspberry and cherry. In the mouth grace notes offer hints of leaf and fresh herb. Plush and irresistible.
Happily, production of Les Dijonnais has climbed to 800 cases, while the quality remains as good as ever. This smooth and supple wine is velvety in the mouth, with flavors of raspberry, blue plum and black cherry. Its palate-pleasing thickness carries a vein of licorice and dark chocolate. Drink now through 2025.
Haras is the base-level label for Haras de Pirque, and frankly this Chardonnay tastes, smells and feels like a base-level wine. There's a damp lack of clarity on the nose as well as sweet apple, cinnamon and spice flavors. Finishes fleshy and bland.
Haraszthy's old-vine wine has a good Zin nose and great mouthfeel and just the right balance of spice and plumminess. Medium in weight it's not heavy-handed the way old-vine Zin can often be, tasting of just-ripe blackberries, but the spice that's so nice throughout doesn't stick around for the finish.
Harbes' standard-label Merlot offers a plusher, more voluptuous expression of sun-kissed berries and cherries. Rich in body and textures, it's warmed by hints of Graham cracker and cinnamon and soft feathery tannins. Sunny cranberry acidity brightens the finish. Drink now through 2021 to enjoy its fruity forward nature.
Hard-coated cherry aromas are slightly medicinal and candied. A chunky but fairly bright palate delivers cherry, plum and spice flavors along with mild heat on the finish. This is good, standard stuff.
Hard-crusted, medicinal aromas give the llama more funk than we prefer, and the palate is generic and clampy. Shows a mild burnt flavor throughout and while it's okay, it doesn't taste a whole lot like the Shiraz we've grown accustomed to.
Hard-driving aromas of nettle, jalapeño, sea brine, wet stones and grapefruit set up a chunky palate with a ton of weight. Passion fruit, orange and controlled vegetal flavors are in harmony. Drink now.
Hard-edged aromas of cheesy oak, leather, wiry berry fruits and graphite are a bit hot when totaled up. Tight, fresh and juicy on the palate, this tastes of currant, plum and vanilla. A finish with heavy but integrated oak as well as residual heat and burn says drink through 2022.
Hard-edged tannins are the star on this wine now, but it does show an enormous heart of blackberries and black currants. Will it age? It is Howell Mountain, so the answer is, probably yes. Drink 2018–2020.
Hard-packed, concentrated black-fruit aromas are a signal of this rugged Malbec's character. It's blasting with toasty blackberry and pepper flavors, which are backed by spice, heat and a general sense of full but proper ripeness and high quality. Drink through 2019.
Hard-spice aromas rest on top of cherry and briar aromas. Fresh and snappy on the palate, this medium-bodied Rioja delivers fully oaked flavors of vanilla and butter along with strawberry and raspberry fruit. A distinct buttery flavor rides high on the finish.
Hard-topped aromas of raspberry and cherry along with dry oak lead to a mild palate with hard tannins. Baked, plummy flavors are short, while the finish on this Baja Nebbiolo is a bit raisiny, with lasting tannic grip.
Hard and capped on the bouquet, with plastic aromas, dry oak, milk chocolate and mint. Feels resiny and cloying, with wood-led flavors and resin. Tastes bland and overoaked for what it is.
Hard and charred on the nose at first, this sheds its tire-like aromas for cleaner berry-fruit notes with airing. A full grabby palate is a bit rough and awkward, while roasted berry, plum and oak flavors finish minty and resiny.
Hard and closed on the nose, but if you dig there's saturated yet generic dark-fruit aromas and a touch of creamy, lactic oak. The palate offers thick berry flavors and tomato, while the finish is beefy and chewy, with no shortage of tannins. Colorful and bold, but short on polish and expressiveness.
Hard and crusty on first impression, with smoky, leathery, meaty aromas along with hints of wild herbs and dark berry fruit. Feels racy and ultraslick, with cherry, plum and mineral flavors. Hits all the right notes while not pushing any buttons too hard or too often; long on the finish. Drink now through 2014.
Hard and dry in tannins, this Merlot has cherry and red currant flavors. It's properly clean, but the astringency is really tough, and the wine seems unlikely to age through it.
Hard and extracted, this is a tough number. The fruit seems lean and the bitter chocolate flavor is not promising much. It may work with food.
Hard and extracted, this wine shows little more than tannins. The fruitiness is hard to discern and may never come through.
Hard and fiery, with spearmint dominating the nose. Raw and jumpy in the mouth, with hard berry and coffee flavors. Not much else to say about this tough wine; it's a fighter not a lover. Imported by USA Wine Imports.
Hard and herbal on the nose, with cherry and a note of wet cement or chemical. Narrow and fairly choppy and tannic in the mouth, with forceful cherry, plum and buttery oak flavors. Sweetens up with time but remains tannic and hard.
Hard and herbal, this has sour, barely-ripe fruit and chalky tannins.
Hard and inky on first blush, with aromas of shoe polish and wild, aggressive fruit. A far more narrow and acidic wine than we expected to find, with racy, short, blue fruit flavors. Bright and choppy, with a short finish. Seems underdeveloped.
Hard and like a match on the nose, with sulfur and peach pit aromas. Has a good mouthfeel to support pithy peach and green melon flavors. Finishes creamy, but with a mild bitterness.
Hard and mossy, and not bearing much resemblance to Cabernet as we know it. This wine has thickness and a creamy definition, but also lean fruit flavors that hint at raspberry and cranberry.
Hard and showing an herbal edge, this single-vineyard Merlot will require some further bottle age and/or decanting. It drinks more like a Cabernet than a Merlot, with a green slant to the tannins.
Hard and tannic at first, this young wine grudgingly reveals a core of very tart cherry fruit, encased in flavors of stem and wood. A coffee-infused finish does not conceal the chewy, tough tannins.
Hard and tannic, this doesn't show much in the way of varietal character. There's a hint of red fruit, some tar and rubber, and a thin, somewhat stemmy finish.
Hard and tough in tannins now, with a dry astringency. It's a good, balanced Cabernet, with very rich blackberry, currant and chocolate flavors, but those gritty tannins are difficult. Give it a few years in the cellar.
Hard and tough to penetrate on the nose. The palate is crisp and a bit raw in feel, with narrow, dry plum and berry flavors. Finishes with buttery tasting oak and a crisp, acidic fade-away.
Hard and unyielding for Viognier, with lemon and mineral elements that seem a bit out of character for the variety. Nevertheless, it's a crisp refreshing white for the summer.
Hard aromas of road tar and herbal berry fruits are the definition of gritty. Leafy dry red-fruit flavors are light on ripeness, while this is spicy tasting and drawing on the finish.
Hard aromas of tire rubber and black fruits lead to a clampy palate with raw tannins. Blackberry and rubber flavors finish on the bitter side.
Hard around the edges, this wine does have some fruit, but this is masked by the bitter chocolate and burnt tannins. Juiciness surfaces in the aftertaste, but almost as an afterthought.
Hard as nails in tannins, with mouth-numbing astringency. But the powerful fruit explodes right through, offering an array of blackberry jam, dark chocolate, raisin and anise flavors. Try cellaring it until at least 2019.
Hard berry and plum aromas turn minty and grassy with airing. It feels tough and tannic, but fresh, with mild herb-tinged flavors of red berry and red plum. Finishes lively but rough, with a mint note and grabby tannins.
Hard black-fruit aromas are standoffish. A pinched, rubbery mouthfeel is driven by acids and tannin, while the wine's aggressive flavor profile features fiery red fruits, soy and sautéed mushroom on the finish. The 2009 crianza is a more friendly model for less money.
Hard candy and berry-extract aromas form the nose. This is slick in feel, with mulberry, raspberry, lollipop and olive flavors, a true mish-mash of tastes. A jammy sweetness drives the finish, which is short on structure.
Hard cherry and nail polish aromas rise up from the glass. The palate is high in acid and clampy, with tart, leafy, rubbery berry fruit flavors. Dry and reasonably fresh on the finish.
Hard cherry and spice aromas are varietally correct, while the palate is standard in feel, with toasty, creamy flavors of sweet berry. Has enough acidity and vibrancy to rank as juicy on the finish.
Hard cinnamon candies, cherry juice, pomegranate extract and a touch of balsamic vinegar combine for sharp, nose-tickling aromas on this organically grown wine from pioneering vintner Josh Jensen. The flavor-forward palate explodes with dark fruits, noticeable tannins and solid acidity, showing allspice, Vietnamese coffee and black tea elements.
Hard grape candy and melted dark chocolate show on the nose of this blend of 50% Cabernet Sauvignon, 25% Merlot and 25% Petit Verdot from a vineyard near Happy Canyon. It's boisterous and juicy on the palate with blackberry fruit, shows some beef char in the midpalate and finishes with a peppery spice and graphite minerality.
Hard gritty aromas suggest underripe raw materials. This feels O.K. but tastes like it smells: gritty and underripe. On the finish, it's more of the same but with no wetness to cut the grit.
Hard gritty tarry aromas of black olive and black fruits are fully charred. A saturated grabby tannic palate feels rough, while the wine's flavors match its nose, meaning this tastes peppery, tarry and charred more than fresh and fruity. A tight, tannic, toasty finish is consistent with the rest of this dark, crusty Crianza. Drink through 2023.
Hard in tannins and acidic, this is a pretty unrelieved wine when it comes to palate enjoyment. It's not offering much, but there is a big heart of blackberries and dark, ripe cherries, leading to speculations about ageability. Since this is Petite Sirah, it's likely to gradually soften and mellow for at least ten years.
Hard in tannins and bone dry, this Malbec needs rich beef dishes to balance out the astringency. It has a ripe heart of blackberries and currants, and is at its best now. Decant for a few hours.
Hard in tannins, with a baked, pie-filling quality to the blackberry and black cherry fruit, this bone-dry Syrah is made for drinking now with robust foods, like burgers or lasagna.
Hard mountain tannins characterize this Cab, which was grown above 2,000 feet in the Mayacamas. It's hugely deep in blackberries and black currants, with notes of dark chocolate and violets. Meanwhile, 100% new French oak adds an elaborate layer of smoky caramel and char that's entirely in keeping with the wine's volume. Impressive and flashy, but immature, this wine requires cellaring. Best 2012–2018.
Hard oak on the nose creates a pinched, chemical sensation. Give this time and that goes away, leaving minerally apple and peach aromas. In the mouth, this is firm and intense, with peppery flavors, Sherry notes and almondy accents. A bitter finish with nut skins and dryness registers as complex.
Hard plum and berry aromas come with brushy herbal scents and a strong whiff of asphalt. The mouthfeel is forward and direct, with loud acidity. Blackberry, plum, herb and spice flavors dominate, while the finish is peppery and tastes of minty oak.
Hard spice, blackberry and leather form a firm opening salvo, then oak, mocha and chocolate notes take over on the bouquet. The palate is firm and healthy, with minerally berry, spice, leather and chocolaty flavors. Long, alert, pure and driving on the finish. Drink now through 2016.
Hard spice, fresh-cut oak and dark berry aromas make for a serious, stout bouquet. This is bright and lively in the mouth, with mouthfilling tannins and flavors of boysenberry and vanilla. A quick, slightly hot finish is aggressive but sturdy.
Hard spice, juniper and minty aromas meld with chocolate and blackberry scents. This is chewy and full on the palate, with spicy, minty blackberry and black currant flavors that finish thick, with a woodsy, lightly green aftertaste.
Hard tannins and a brooding toughness mask the fruit on this wine, hiding the black cherry and currant under a cloak of dry astringency. However, it seems to have all the pieces in place to age gracefully. Should be fine by 2018–2020.
Hard tannins and overripe raisiny flavors compromise this wine. Inky black in color, it's an intense, big-boned wine that's better enjoyed with a meal.
Hard tannins currently lock this wine down. Although it's astringent, it's very polished and complex. Made from Cabernet Franc, Merlot and Cabernet Sauvignon, in that order, it's marked by black cherry, red currant and cedar flavors, and finishes totally dry. The vineyard is in the cool Oak Knoll District, which helps explain the acidity and tightness. Difficult to predict if it will age.
Hard tannins give taut astringency to this wine. But then, that's the signature of Three Palms, which always starts life tight and tough. Made since 1978 by Duckhorn, the wine has shown a consistency rare among Merlot single-vineyard bottlings. This 2010 shows Three Palm's hard tannins, but has such lush black cherry and mocha fruit that it's easy to drink now. It's a worthy followup to the magnificent 2009, but better structured. Drink now–2020.
Hard tannins make this wine difficult to approach now, as they usually do for young Duckhorn Cabs. But it's quite a success for the chilly 2010 vintage, showing lush blackberry and cherry fruits and fine acidity. As tough as the tannins are, they're well structured, a strong suggestion that the wine, which includes Merlot, should have an easy time aging.  Start drinking it in 2016.
Hard tannins, cutting acidity and a lack of richness conspire to make this bone dry Merlot austere. It has thinned-down flavors of cherries and red currants.
Hard tannins, dryness and brisk acidity can't hide the enormous core of blackberries and currants. It was clearly grown in a cool climate. The wine doesn't seem likely to develop, so drink soon, with barbecue to cut through the tannins.
Hard tannins, dryness and oakiness are the three horsemen that mark this young, vital Cabernet. Is it ageworthy? Absolutely. Once the fruit kicks in, which is pretty much instantly, it's devastatingly rich and spicy in blackberries, blueberries and cassis. Clearly a cellar candidate for at least the next decade.
Hard tannins, probably from the grape skins, mark this wine, the kind you usually don't find in a Syrah, especially one from a warm climate like Alexander Valley. Beyond the lockdown astringency, you'll find lush blackberry and cocoa flavors, but they may not last long enough for the wine to age.
Hard to appreciate, with its bite of acidity and jammy flavors. Good and dry, but this Cabernet lacks the richness and complexity you expect from Oakville.
Hard to beat the delicious flavors in this mountain Merlot. It explodes in the mouth with blackberry jam, cherry liqueur, melted milk chocolate, licorice and sweet oak flavors. Pretty good in the modern style, with a minor quibble that there's some sharpness throughout.
Hard to beat this Pinot when it comes to richness. It's so sumptuous and opulent, offering a flood of cherries, raspberries, currants, cola, pomegranates and smoky, spicy sandalwood, folded into a silky texture. Yet it never loses a sense of elegance. Now–2012.
Hard to believe the price on this. Yes, it's a perfectly good aged Ribera, but special it isn't. Bricky and roasted on the nose, with spiced cherry and plum aromas. The palate is healthy and comfortable, with cola, cherry and licorice flavors. Vanilla and length define the finish. Too regular to recommend at $325.
Hard to believe this Cabernet Franc-based Bordeaux-style blend is nearly six years old. It's still bitingly tannic. There's a huge core of blackberry and cocoa fruit that's slowly showing aged notes, but those tough tannins will never go away before the fruit fades. Drink up.
Hard to believe this came out of a vineyard as esteemed as Truchard's. The wine is candied, soft and simple, with raspberry, cherry and cola flavors. Maybe it was made from young vines.
Hard to describe the balance and elegance of this Cabernet Franc, although it's pretty hard in tannins. Below that is a fabulous core of blackberry, black cherry and mineral flavors. Rich, complex and dramatic, this is arguably one of the best Cab ernet Francs on the market. Drink now–2017.
Hard to exaggerate the beauty of this mountain-grown wine, which is based on Cabernet Sauvignon but contains the other four classic Bordeaux varieties. Although it's very tannic, those tannins are remarkably soft. Nearly all-new oak provides a framework of smoky caramel, delicious enough, but just an accompaniment to the blackberries, black currants, cherries and dark chocolate. A fantastic wine for drinking now, and should last for many years in the cellar.
Hard to explain why this Cabernet is so good at such an affordable price, but there you are. It's dry, smooth and complex in blackberry, black currant, mineral and oak flavors that are a joy to drink now with your best beef dish. Easy to find, with almost 31,000 cases produced.
Hard to get lushness and complexity into a Chard at this price, but this wine tries hard. It's a cool climate wine, to judge from the crisp, upfront acidity. Flavors veer toward apples and citrus fruits, and if there's any oak, it doesn't show. Finishes clean and lean.
Hard to imagine greater concentration in a Napa Cabernet than you'll find here. It's just insanely rich in blackberries and blueberries and liberally oaked, while the tannins are hard and potent. Nowhere near ready now, even though it's already more than five years old. Give it at least six years in a good cellar, and it could easily go another decade beyond that.
Hard to keep from falling in love with this wine. It's so luscious in bright, spicy wild cherry, raspberry and root beer flavors. With a satiny texture and brilliant acidity, it's stunningly drinkable now, but should hold and develop over the next six years.
Hard to know whether to classify this as a table or a dessert wine. It's off-dry and very crisp, almost spritzy, in acidity, with simple lemon and pineapple flavors.
Hard to like this dry, bitter wine. It's cutting and tannic in the mouth, with very modest blackberry fruit.
Hard to like this Pinot. It has flavors of beets, cola and asparagus, but it's drinkable.
Hard to like this sweetly cloying, simple Pinot. It tastes like a raspberry, honey and roasted almond granola candy bar, and is already feeling tired.
Hard to like, with very high, mouth-puckering acidity framing thinned-down cherry flavors. On the plus side, the wine is totally dry, with a silky texture.
Hard to say if this is a dessert wine or a rosé, because it's fairly sweet. Let's call it a rosé. And a pretty one it is, with savory orange, raspberry and vanilla flavors, balanced with acidity.
Hard to say just why this Chard isn't better. It's nicely dry, with decent acidity, good oak and a mineral background to the citrus and peach flavors. There's just a heaviness that keeps the wine from getting airborne.
Hard to say who this wine is made for; must be the old schooler who likes lightness and elegance. Starts with gritty, rooty, mature aromas of tobacco and leaves, with red fruit scents mixed in. The palate is light but right, with elegant cherry and raspberry flavors that are not dark or heavy. Fades with vanilla and tobacco notes. Drink right away.
Hard to tell the difference between this wine and a Pinot Noir. It's silky, brisk and lightly tannic, with savory raspberry jam, cola, sautéed mushroom and spice flavors. Drink over the next few years for freshness.
Hard, acrid and sweaty smelling, with a plump but dilute-feeling palate that shows flavors of bitter peach pit, white grapefruit and citrus. Hard and bitter on the finish. Harmony is questionable; overall quality is sketchy.
Hard, charred oak and cedar are the lead aromas on this woody Malbec, which also shows lemon peel and blackberry on the nose. The palate is tight and pushy, mixing flavors of toasty black fruits with raw oak resin and bitter chocolate. On the finish, there's heat and even more oak.
Hard, cool-climate aromas of asphalt and black olive are offset by stewy, savory notes. This Syrah is chewy and tannic in feel, with herbal, roasted flavors that suggest marginal ripeness. Earthy berry and salty flavors carry the finish.
Hard, dark and spicy up front, then clampy, tannic and aggressive feeling, with astringency and bitter, burnt, oaky flavors of black fruits. Finishes hard and tannic, with rubbery heat. A case of more being less; needs to be dialed down.
Hard, flat and slightly chemical smelling, with capped, herbal plum and berry aromas. Feels short and tangy, with mossy flavors running alongside green-inflected berry notes. Herbal and choppy on the finish.
Hard, lean and minerally, with mouth-tingling acidity and flavors of stone, herbs and citrus fruits. This is not one of your fat, hedonistic monsters, but will pair better with foods. The finish turns honeyed, with hints of peaches.
Hard, oily, prickly and not impressive by global Sauvignon Blanc standards. The palate deals semisour grapefruit and passion fruit flavors, and the finish is a monotone continuation of the primary flavors.
Hard, pickled aromas settle on leathery and burnt after airing. The palate is jammy and sticky, with sweet, heavy, roasted, burnt-tasting black fruit flavors. Resiny as well. Tempranillo with 10% Syrah.
Hard, roasted and rubbery aromas suggest compost and autumn leaves. The palate is tight and layered, but tannic, with black fruit flavors, heavy spice notes and herbal leanings. Finishes with leafy notes, licorice and bitterness.
Hard, rubbery aromas fold in some tomato and cherry, while the palate is bland and fails to show much other than mildly green and lean berry flavors. Acceptable but more hollow, soupy and herbal than ideal.
Hard, rubbery blackberry and black-currant flavors are herbal but settle with airing. This feels round, fresh and fair. Flavors of spiced plum, blackberry, carob and generic spices finish dark and foresty, with good overall balance.
Hard, rubbery cherry and berry aromas lead to a raw, underdeveloped palate. This wine made from the local Valencia-region grape variety Forcallà is outright tart and tomatoey, with a touch of red-plum flavor. An herbal, rubbery, tannic finish tastes saucy.
Hard, rubbery, leathery aromas are balanced off by black-fruit scents. This is tight on the palate, with condensed flavors of berry, plum and minty herbs. The finish holds onto that herbal character while showing solidity and adequate structure.
Hard, spicy and rubbery on the nose, with ripe, semi-baked flavors of rubber, black fruit and hardy oak. There's a ton of wood spice and clove as it opens, and nothing is finessed. Dark and chocolaty on the finish, with even more oak.
Hard, stringy tannins give a tough astringency to this 100% Cabernet. Partly they're from grape skins and partly from 100% new oak barrels. There's a huge core of black currants, however, and the finish is dry and balanced. Will it age? Almost certainly. Give it at least eight years in a good cellar, and it could go well beyond that.
Harder and more oily on the nose than desired, with white-fruit aromas that turn sharp. The palate has ample wetness and acidity, but the flavors are somewhat bitter, nutty and oily. It's also mildly bitter on the finish. Something's not quite right here, yet it doesn't seem flawed.
Hardly dry, this wine has an edge of bitterness and seems unbalanced. The citrus and red apple fruits are not in alignment with the nut and white plum-skin tanginess, leaving a sharp aftertaste.
Hardly in the same class as the more elevated Pargua, this second wine is roasted and murky, and frankly a little dirty. It's as if the ripe, healthy fruit went to the $40 Pargua I and the raisiny, heavy stuff to this. Hence, it's candied, baked, syrupy and hot.
Hardly run of the mill, this offering is just too much like fruit juice and not enough like white wine. Basic lemon and grapefruit flavors are offset by some herbaceous grassiness, and the finish is tart, almost sour. The balance isn't really there.
Harkens back to the value days of the Diamond Label—but the style has been updated to reflect more freshness and focus. Pineapple and melon notes display cool, citrusy overtones, picking up just a hint of caramel on the finish. Drink now.
Harmonious and smooth, this ruby-colored Nebbiolo from the 2001 vintage shows an excellent evolution of aromas. Fresh fruit notes have turned into dried berry and the smoke and wood elements are well integrated. The wine ends with polished tannins and bright acidity.
Harmonious and well balanced, Riserva Santedame offers a long range of aromas including elements of black fruit, cherry, spice, toasted nut and dried herbs. The mouthfeel is soft and yielding and the wine offers distinctive smoothness on the close.
Harmonious aromas of cassis, vanilla and mocha are inviting. The palate, however, seems narrow and high in acidity; it's grinding and choppy, with herbal, tangy flavors of berry and cassis mixed with tobacco and herbs. Finishes rough and scratchy, with a lasting olive flavor. A very good wine but not the best Le Dix by any means.
Harmonious but mild cherry and raspberry aromas are light and nice. This is substantive enough, with rubbery tannins and some chewiness to the palate. Generic flavors of raspberry and red plum finish mellow and easy.
Harmonious on the bouquet, this has aromas of berry, marzipan and nutmeg. It feels a little acidic but that adds freshness to the package. The flavors of earthy, roasted fruits are a touch salty, and the finish tastes briney and baked, with notes of coffee and toast. A blend of 65% Tempranillo, 20% Merlot and 15% Caberent Sauvignon.
Harmonious on the nose and palate with ripe black plums and cassis enveloped by a layer of char and smoke. Medium to full bodied with structured acidity, it's a straightforward but sound Merlot with powdery, soft tannins and a tasty black cherry and graham cracker finish.
Harmonium is a gorgeous, opulent wine with a generous bouquet that is packed tight with blackberry, cherry liqueur, dark mocha, toasted vanilla bean and bright touches of black licorice. It's a very pleasurable and elaborate interpretation of Sicily's number one indigenous grape.
Harmony and balance are the hallmarks of this full-bodied and vibrant wine in which everything seems well woven together. It smells like bright cherry, cinnamon and cloves, and tastes brisk and tangy like red cherries. A velvety texture complements the brightness of the fruit flavors.
Harrison's Cabernet is a bit hard in youth, marked by strong tannins that make for an astringent mouthfeel. It's also somewhat linear in varietal flavor, with ripe black currants and blackberries and a certain minerality. Not drinkable now, but all indications are for a good future. Better after 2012.
Harry's passion evidently is for sweet, soft, simple wines, to judge by this one. Almost totally devoid of balancing crispness and vitality, it has syrupy flavors of blackberry jam and melted chocolate.
Harsh and acidic and bone dry. Not much going on, beyond cherry and currant flavors, with lots of charred oak.
Harsh and disjointed, this Pinot has a hot, prickly feeling. It tastes unevenly ripened, with minty flavors side by side with Lifesaver candy, raspberries and red currants.
Harsh and dry in tannins and acids, with weedy flavors of cherries, herbs and mint. Has a nice, silky texture, but not going anywhere.
Harsh and dry, this Merlot has bitter cherry flavors with an edge of green unripeness. As a result the acidity is sharp.
Harsh and gaseous on the nose, with rustic aromas and no sense of polish. Tastes like burnt sugar and melted candy, with a soupy finish.
Harsh and hot in the mouth, with high alcohol and tough tannins. There's lots of rich cherry, berry and tobacco flavor, but the wine is too unbalanced to earn a higher score.
Harsh and hot, with chili pepper, mint and thinned-down blackberry and cherry flavors.
Harsh and hot, with sweet and sour flavors of oranges and mint.
Harsh and jammy, with thin flavors of cherries and pepper, accompanied by sharp acids. Okay in a pinch.
Harsh and nervy on the nose, with early aromas of horseradish and chemical that subside with airing. The palate is medium in size, with grabby tannins and dry, oaky flavors mixed with herbal berry notes. Finishes resiny and short.
Harsh and pruny, with overripe flavors that are like Port, except the wine is dry. Wildly over-priced for the quality.
Harsh and rustic, this Cab has disagreeably strong tannins and green flavors that barely suggest blackberries.
Harsh and rustic, with jellied berry and red pepper flavors. Feels soft, simple and sweet. The blend is Merlot, Cabernet Sauvignon and Syrah.
Harsh and sharp in tannins and acids, but this is a pretty good price for a dry, full-bodied red wine with blackberry and currant flavors. Drink with rustic fare, such as burgers or pasta with sausages.
Harsh and tannic now, with a flood of primary fruit blackberries and dark chocolate washed with black pepper. Despite the scour, it's a well-structured, bone-dry wine, with noble Napa tannins. And it is Petite Sirah. Give it at least four years in the cellar.
Harsh aromas are devoid of fruit. The mouthfeel is heavy and oily in texture, while the flavors are flat and suggestive of bitter melon.
Harsh berry and plum aromas are damp and rubbery. This feels rubbery as well, with rough tannins. Stewy, nondescript berry flavors finish tannic and dry.
Harsh berry aromas carry a note of horseradish. The palate is blocky in feel. Short, somewhat bitter black-fruit flavors finish stewy and suggest overripe raw materials.
Harsh in mouthfeel, this Cab has cherry, black currant and wintergreen mint flavors, wrapped into firm but fine tannins. For the price, it's not bad for everyday fare.
Harsh in the mouth, with sharp acidity and uneven tannins, this has a candied-berry flavor.
Harsh in the mouth, with tart acids giving a bite to thin raspberry and tea flavors.
Harsh red-berry aromas are strained. This feels flabby and clumsy, while weedy, medicinal berry flavors do nothing to elevate this shaky, hard-tannin Sangiovese.
Harsh texture, sharp acidity and green tannins. Won't age.
Harsh, fruitless aromas of green bean and ashtray come before a raw palate that's far from welcoming. Choppy, herbal plum flavors are grassy, while the finish offers nothing new or different.
Harsh, grassy, weedy berry aromas mix with a heavy amount of clove. In the mouth, this is screechy and way off balance. A clove-heavy flavor profile is oaky and messy on Kaiken's entry-level Malbec.
Harsh, resiny oak aromas are devoid of fruit. This is flat, creamy and mushy in feel, with flavors of melon, powdered sugar and raw wood. The finish is resiny and candied.
Harsh, rubbery black-fruit aromas include notes of mushroom and horseradish. A shallow palate with hard tannins doesn't offer much space for a soft landing. It tastes largely of hickory on a choppy finish.
Harsh, sulfuric aromas of matchstick and nettle are funky. On the palate, bright acidity provides pulse to an otherwise acceptable palate. Flavors of grass, tropical fruits and sulfur finish grassy.
Harsh, sweet and sour, this has a gluey texture that frames the cherry cough-medicine flavors.
Harsh, with rough tannins and sweet and sour cherry flavors.
Hartford's blended Zin is filled with exuberant aromas of jammy “Zinberry” fruit, baking spices like cinnamon and clove, bittersweet chocolate and black pepper. The vibrant mixed-berry flavors are rich and satisfying, finishing with a touch of warmth and softness.
Harvested according to the moon cycle, this wine is dense, complex and concentrated. With the dark color typical of the red grape Alicante Bouschet, the wine also has rich, smoky tannins and firm black fruits. It is going to need some more aging, so drink from 2018.
Harvested at 22.6 degrees brix, this bright and spicy Dolcetto does not reach too far. It's tart, with fruit flavors that suggest wild berries and pomegranate, and tannins that are firm but never green. A fine quaffing wine.
Harvested at 40.16 Brix and retaining a whopping 255 g/L residual sugar, this wine shows a complex medley of notes ranging from fresh baked apple pie to apricot and cinnamon. It's thick and rich in feel with stone fruit and dried orange rind flavors persisting through the long-drawn-out finish.
Harvested at a lip-smacking 42.5° brix, this seductive wine explodes on the palate with bright grapefruit and citrus flavors, highlighted with sharp acids and finishing with lingering notes of caramel and butter. Long and delicious.
Harvested at the end of October, this gently sweet wine has hints of botrytis along with ripe apricot and honey flavors. It is shot through with delicious acidity that gives the wine a great lift and final freshness.
Harvested from six different vineyard sites, this wine employed 10% stems and 10% new oak for a brooding sense of blue and red berry, the acidity plenty zesty and tannins softly measured.
Harvested in December, this marries opulent flavors of honey and orange marmalade with intense acidity. Ready to drink in its youth, but it's likely to age for many years. Screwcap.
Harvested in January 2007, this has the true purity and freshness of icewine. There is lightness and delicacy as the ripe apricot sweetness is pierced with floating acidity. There is a sweet, but fresh and clean finish.
Harvested in November 2011 from botrytized grapes which have benefited from the autumn mists, the wine is a fine combination of intense acidity and superrich honeyed flavors. It is ready to drink, although it will certainly age. The secret of the wine is its richness combined with fine acidity. Drink ideally from 2018.
Harvested in October, this gold-colored wine has a wonderful line of acidity that gives freshness. At the same time, there is richness, honey, ripe apricots and a hint of noble rot. Drink either as an apéritif or with fruit at the end of a meal.
Harvested late but not sweet, this decadently rich and fruity wine pairs well with cheese or an equally opulent dish such as osso bucco or red wine risotto. It has grapey, jammy aromas and late-picked flavors like fig, plum and black raisin that glide along the palate. The alcohol is high, tempered by a velvety texture and moderate tannins.
Harvested on December 15, this rich and sweet wine is light on acidity but heavy on concentrated apricot jam and honey flavors. It is opulent, intense, with a bright ginger spice aftertaste.
Harvested on January 3rd at a ripe 37.8 Brix, it brings an aromatic explosion of dried apricot, citrus, honey, apple and pear. It's full bodied, rich and luscious with well balanced acidity drawing out the finish.
Harvested on the night of the new moon (hence the name); this was aged in one-year-old French oak. The fruit stands out, striking for its dense purple shade, its meaty undertones and its pretty purity. It's overlaid with big barrel flavors of caramel and toast—delicious, but dominant. Let it breathe!
Harvested the year a princess became Queen Elizabeth II, this wine aged in oak until now. Bottled in 2016, this is a deep old-gold colored wine. On the palate, it is rich and sweet, with flavors of wood contrasting with the beautiful raisin and prune flavors. It is still impressively fresh and vibrant. It is, of course, ready to drink now.
Has a nice citrus-pear core, but the fruit wears a strange faux-sweetness (really, it tastes like saccharine) that was a little offputting. Still, it's a nice wine, with medium body and nice resiny and creamy notes on the nose.
Has a nice texture, like silk in the mouth, and lots of zesty acidity, just the way you want Pinot to be. Lots of ripe red and black cherry, cola, sassafras and persimmon flavors, too. It's tempting to rave about this wine, until a certain unripeness hits. It's subtle, but distracting, and destroys ageability.
Has a pretty copper-partridge color and is very dry, with crisp, mouthwatering acidity and a yeasty, leesy tartness. Flavorwise, this bubbly is about subtle raspberries, cherry skin, tangerine, brioche and vanilla. Feels a bit full-bodied and juvenile now. The suggestion is ageability. Try after 2012, if you can properly cellar.
Has a slight cheddar note from lees, riding over apple and lemon aromas. It drinks fruity and citrusy, and quite acidic, with a long, lemonade-flavored aftertaste. A clean, delightful wine.
Has a sulfur and funk aroma and taste that don't blow off even after plenty of decanting. The underlying wine is pretty good, but it's flawed by cellar influences.
Has a sweaty aroma that's that's hard to get past. In the mouth, the wine is simple, sweet and sharp, with raspberry-mint jelly flavors.
Has all your basic barrel-fermented Chardonnay character without being particularly complex. The wine is slightly sweet and oaky-creamy, with apricot, pineapple, peach and spicy mango flavors.
Has an old-fashioned, rustic quality, an acidic, bone-dry wine with sour cherry and dark unsweetened chocolate flavors that finish with some bitterness. Brings to mind those old-style Chiantis.
Has aromas of blackberries and plums, with an earthy note, and a medicinal streak. Flavors are fruity and it drinks dry, with an earthy roughness that time won't round out. Simple and pleasant.
Has bright, focused aromas, including lime and raspberry, with nutty, smoky bread dough and yeast. Very clean, with a pronounced kiss of sweet berry fruit. Finishes slightly sweet.
Has dense, heavy aromas of jasmine, cinnamon, rose petal, chocolate and citrus. Fruity and fairly sweet, with flavors of ripe peaches, nectarines and orange sherbet. Acidity is okay, but there's a heaviness, a thickness to the wine that makes it a bit awkward on the palate.
Has indistinct watery aromas of lemons and buttercups. Fresh and clean, but the flavors are weak and washed out. There's adequate acidity and alcohol, but your palate really has to work to ferret out the lemony flavors.
Has its work cut out for it. Fundamentally a one-dimensional, country-style wine, it's clean and soft, with earthy, berry flavors, and dry tannins. Would benefit from extra depth, complexity and concentration. —S.H.
Has peach, banana and vanilla aromas on the nose; palate shows light yellow fruit, plus a sour peach-pit note, both of which continue through to the finish. Body is medium, with some viscosity.
Has Petite Sirah's inky black color and strong, thick tannins, and is very dry, with blackberry flavors that could be a little more intense. Unless you like your red wines right out of the cradle, this one really needs cellaring through at least 2010.
Has slight but clean wildflower and peach aromas, and drinks light but fruity, with apple and peach notes. Seems a little off-dry, but with adequate acidity. Nothing wrong with this low-priced, everyday-style wine.
Has some overripe flavors of raisin skins, with bitter tannins, but the wine is fully dry, with enough black currant, coffee, black licorice and plum flavors to satisfy. Barbecue will be a perfect partner for this affordable Zin.
Has some Viognier and Sémillon for added richness, but there's still a pretty powerful blast of raw, green gooseberry that's less than ripe. There are also tiers of figs, melons and vanilla.
Has that pure appellation fruit taste of ripe green apples and sweet pears, framed in crisp acids. Feels bright and delicious in the mouth, accented with oak notes of vanilla and smoke. A creamy texture lends allure. This rich, hedonistic wine instantly appeals to the senses. Editors' Choice.
Has the extra depth of earthy meatiness you want in a Russian River Pinot. This is a big, complex wine whose flavors range from cherries through rhubarb, cranberry, cola and sweet heirloom tomato to sage, pepper and oregano. It feels great in the mouth, light and lilting but serious.
Has the luscious tannins and beautiful acids you expect from Napa, and some rich plummy, berry flavors. Also possesses a depth and weight that are appropriate for the price. There's a bit of roughness, though, that detracts.
Has the peripatetic Michel Chapoutier found his new Côte Rôtie? The aromas of this wine are simply intoxicating, combining peppery spice, raspberries and olives, while the flavors fold in bloody-meaty notes and blueberry fruit. Its remarkable complexity is packed onto a relatively light frame, with delicate, silky tannins suggesting early drinkability. Drink now–2012.
Has the richness, weight and texture of a barrel-fermented Chardonnay, but with spicier, tangier flavors. They range from green apples and nectarines all the way over to mangoes, papayas and vanilla bean.
Has the silky weight and flavors of a nice Pinot Noir, with pleasant orange rind and sour-cherry candy notes. But there's a green scouriness that cuts through the palate like a sharp knife.
Has the soft, easy but complex tannins that made the appellation famous, and bracing acidity underpinning blackberry, olive and herb flavors. Feels good and rich in the mouth. Try cellaring it for a few years.
Has this property been making strides, or is it just the superb quality of the 2013 vintage? Either way, this is a wine worth trying. The cherry and spice flavors are spot on, as is the medium body, silky mouthfeel and long, crisp finish. Drink now–2020.
Has this vineyard ever produced anything less than a spectacular Pinot Noir? Hitching Post's '06 showcases its exotic spiciness and the way its power is modulated with an elegant structure. Cloves, nutmeg, allspice and white pepper are just a few of the spices that tantalize the cherry, orange and cola flavors. The wine feels wonderful in the mouth, rich and long-lasting. Ageable, too, with a window extending beyond 2012.
Has to be one of the most forward, immediately drinkable Pisoni Pinots out there. It's enormously flattering in raspberries, cherries, currants and cola, with sweet toasty oak complexities. The acidity is gorgeous, the tannins soft. There's no reason to age this beautiful wine, so drink it now and through 2016.
Has typical Clare Valley Riesling elements of crushed stone and citrus, but also considerable petrol and hints of honey and ripe apple. It's medium-bodied and tart, with a metallic or slightly pithy note on the finish.
Has very tight fruit, but it's deeply appley, with opulent cinnamon, nutmeg, and ginger spice. Also drinks spicy and rich. Has a wonderfully deft, supple mouthfeel, and is quite dry. A fine example of a North Coast Chard that's clean and well crafted.
Hat Trick is the best of the best of Morgan's estate vineyard, which is in the chilliest northwestern part of the Highlands. Acidity stars, giving the wine a brilliant crispness that's so clean and fine. Barrel fermented in one-third new French oak, the wine is incredibly rich and leesy. The terroir has coaxed out complex layers of pineapples, Meyer lemons, limes, apricots and very exotic tropical fruits suggesting golden mangoes and papayas. The oak adds even richer layers of crème brûlée to this vastly enjoyable wine.
Hatched from the modern model, this dark, oaky Tempranillo is saturated in color, with flush, potent aromas of boysenberry, wood spice and lead pencil. It's lively and bringing the volume, while flavors of charred, savory blackberry and barbecue end in a crusty tasting finish with some heat. Drink now through 2018.
Hats off to Beaulieu for producing a Pinot Noir this good. The wine is dry, silky and crisp in acidity, with cherry, cola, spice and sandalwood flavors. With more than 100,000 cases released, this should be relatively easy to find.
Hats off to the Mazzei brothers for crafting this rich, pleasurable wine that mirrors the sunny warmth and softness of the region. The unusual blend is Sangiovese and Alicante, and it's redolent of lively red cherries, tobacco and chocolate fudge.
Hats off to the Zonin family for being among the first to offer a Viognier from southern Tuscany. This shows the thick viscosity that is characteristic of the variety, with floral notes of violets and lemon blossoms. There's a dusty touch of mineral or brimstone on the finish.
Haute-Serre is high on the plateau above the Lot river. It produces wines that are structured with complex tannins and an austere fruit character. This 2011 is in that mold. It has acidity as well as juicy black fruits, plus striated tannins that are in the process of being smoothed by the wood aging. Drink from 2018.
Have you ever tried varietal Baboso Negro from the island of Tenerife? Give it a shot and you'll likely be impressed, as I was. Cherry and plum aromas are in the red zone, while this wine feels crisp and fresh, with edge. Salty raspberry and plum flavors end with racy snap. This is a versatile and elegant food wine; drink through 2020.
Haven't seen this unusual combination of grapes in quite some time, and you know what, it's much better now than when we last saw it in 2001. This vintage has a nice, almost magnetic nose, while the palate is firm and well structured, with cassis, black cherry, coffee and licorice flavors. It's a bit boring on the finish, but the mouthfeel and length are just fine. Fruity, rich and balanced. 325 cases made.
Having admired the Squawking Magpie wines for several years, it's a pleasure to see they're now represented in the United States. This blend of Cabernet Sauvignon, Merlot and Cabernet Franc is full bodied, rich and velvety in feel, with aromas and flavors of mint, cassis and chocolate. It's plush enough to drink now, but should age well through at least 2030.
Having earned its reputation as one of Australia's finest Chardonnays, the challenge is then to maintain that level of quality. The 2010 Art Series certainly does that. Enticing aromas of woodsmoke, peach and pink grapefruit give way to intense flavors of citrus and stone fruit on the palate. It's full bodied, yet with great focus and length, ending crisply despite the wine's inherent richness. Drink now–2020, perhaps longer.
Having endured up to 8 months of oak aging, this offers modern touches of chocolate, spice and espresso bean that sit behind fresh aromas of black cherry and plum. The medium finish shows depth and length.
Having fermented on its skins, this wine is bolstered by delicate tannic traction, giving some foothold to the subtle white-apricot flavor. Lax acids give it an open-textured core.
Having liked the 2007 rosé from Los Vascos, this pickled, citric burner just doesn't cut it. It shows Sauvignon Blanc-like flavors and acidity, while the finish is sour and briney. Devoid of the charm and pleasantries that rosé should deliver.
Having never tried this producer's wines, we can only heap praise on this medium-bodied, more modern style of Rioja. Bacon, rubber and raspberry work the bouquet, while the palate is ripe and full as it pumps forth with pure red-fruit flavors. Firm and mildly tannic, with ample new oak leaving lasting flavors of vanilla, coffee and pepper. Hold for another year or so, if possible; 900 cases produced.
Having seen 20 months in French oak, the aromas of this wine are dominated by cola and rooibos tones. The light- to medium-bodied palate shows more fruit tones, with juicy red cherry and black currant taking on an almost candied flavor. Sandy tannins and a line of acidity give enough support to keep this Pinot in check.
Having spent 26 months in oak, this dark and sophisticated Sagrantino opens with savory aromas of toast, cured meat, dark chocolate and dried fruit. It shows a thick, velvety texture, with a touch of tannic firmness on the finish.
Having spent considerable time in bottle, this 2009 Zin is midweight and full of sweet plum, raspberry and strawberry tones, accented by a smoky finish.
Having spent five years en tirage, this impressive bottling is dry and minerally, with notes of wet stone and white flowers. Light and lively, it offers moderate acidity that allows the wine to build tension and texture on the palate, finishing in green apple.
Having spent many months in oak, this hearty bottling offers masculine aromas of chocolate, toasted nut, ripe blackberry, jammy fruit, spice and leather. The wine's heat and strength are followed by supple tannins.
Having spent multiple years in barrel, this iconoclastic producer's take on the variety is refreshingly real and different: big boned and yet sinewy and elegant in its way. Eucalyptus and bay leaf compete for attention on the nose around an herbal core of cedar and current. The wine is softly layered and well structured.
Having spent no time in oak, this crisp, clean white is resplendent in lemon curd and vanilla, joined midway by additional layers of just-picked peach. Medium bodied, with the right texture to hold up to a range of spicy foods, it offers a vibrantly lively finish.
Having spent only 12 months in barrel, this vintage of the producer's Claret is 55% Cabernet Sauvignon with 34% Merlot, 4% Malbec, 3% Syrah, 2% Cabernet Franc and 2% Petit Verdot. It opens in exotic floral and spice, with a juicy midpalate around soft, rounded tannins and smoothly integrated oak. It provides extraordinary value for the quality.
Having spent time in both oak and stainless steel, this wine offers intense golden toast flavor and focused acidity, the fruit recalling grapefruit pith and melon.
Having spent time in oak, this is a ripe and soft wine that is generously proportioned. The opulent texture is cut by bright acidity and juicy red berry flavors. Drink now.
Having tasted the 2002 through the 2005, the '04 seems bright by comparison, with aromatics that include forest floor, tar and lively berries. The palate, like all the Poesia wines, is mouthfilling and substantial; flavors of black cherry, boysenberry and mocha are knit together and don't skip a beat.
Having tasted two vintages of this value-priced Pinot, it seems this winery is doing things right. Spicy, earthy plum aromas set up a plump but balanced palate with good acidity. Plum and raspberry flavors turn more woody as this opens.
Hawk and Horse have managed to make a delicious Cabernet from a challenging vintage. Dark, earthy flavors of cedar, spice and blackberry, are enriched with plenty of smoothness and structure to give it that extra something special. Made by winemakers Dick Peterson and Scott Harvey from a certified-Biodynamic vineyard with rocky red soil at 2,200 feet above sea level.
Hawke's Bay isn't known for Pinot Noir, but this wine shows that it can be done, given proper site selection. It's supple in style and fully ripe, with an open-knit texture and velvety finish, yet boasts pretty cherry and floral notes. Drink now–2019.
Hawkes Bay is typically slightly warmer than Marlborough and its Sauvignons less green; this one bucks the trend, showing green bell pepper, herbs and lime, layered with warm apricot fruit. Lacks only a little cut to elevate it into the 90s, but that same softness makes it very approachable and easy to enjoy.
Hawley has been making this single-vineyard Pinot for years, and the wine has achieved real consistency. The 2011, like the 2010, is bright in acidity, with ripe raspberry, cranberry and sandalwood flavors. It's a fine Pinot to drink now.
Hawthorn, acacia and stone fruit aromas mingle together on this lovely sparkler. Refreshing and refined, the vibrant foaming palate doles out citrus zest and yellow apple offset by crisp acidity and elegant mousse.
Hawthorn, honeysuckle and white stone fruit aromas meld together on this mouthwatering white. The rounded medium-bodied palate offers ripe yellow apple, yellow pear and juicy tangerine alongside a hint of bitter almond. Fresh acidity lifts the creamy flavors.
Hawthorn, peach blossom and exotic fruit aromas take center stage. The rich vibrant palate doles out banana, melon, white peach and candied lemon drop. A foaming mousse provides softness while bright acidity refreshes the finish.
Hay and green apple aromas are about all that you can extract from the nose. It feels top heavy and awkward, with mealy citrus and maderized apple flavors. The finish is full, fruity and baked. Drink now.
Hay flowers and juicy yellow pear create an enticing nose and promise rich ripeness. The palate brims with wonderfully ripe pear fruit, countered by citric freshness that brightens and heightens the flavors. The mouthfeel is rich but defined. It is the wonderful streak of freshness that holds all of this rich fruitiness together. The finish is dry and refreshing.
Hay flowers, honey and ripe yellow pear create an alluring nose. The palate adds even more fruit, with juicy mirabelle and peach carried by boost of residual sugar. This richness is aptly countered by lemon and tangerine zest. This joyful exuberant medium-sweet wine has a tightrope balance and incredibly deep and rich dimensions of fruit. The finish is lasting and pure. Drink 2017–2037.
Hay stack, honey and rich apricot and peach aromas lead to a thick, unctuous palate that's basically viscous as syrup. But wow does it taste good; it's deep and delicious, with honeyed fruit, brown sugar and maple notes to go with lush stonefruit essence. Pour atop vanilla ice cream for an amazing dessert.
Hay yellow in color, with a wispy shade of pink in the core, this bubbly shows aromas of lemon chiffon, sourdough toast, white peach and a touch of quinine on the nose. Lemon peel and curd show strongly on the palate, laid across a salted cracker flavor—quite delicious and refreshing at once.
Hay yellow in the glass, this rosé isn't pink at all, but offers inviting aromas of seltzer, crushed chalk, light lemon peels and yellow apples. The palate is quite mellow, which is pleasing, showing flavors of cider apple, dough and grapefruit peel.
Hay, cabbage and pickles in the nose? That's not what most of us are seeking. The palate is overtly grassy, bordering on weedy. A slight spritz to the mouthfeel neither helps nor hinders it. Beyond that, there's not much else to say.
Hay, green plum and gooseberry lead off on the nose, while ripe hints of passion fruit and pineapple acidity flood the mouth. Lifted, with good cut and freshness, and a mouthwatering close. Delicious now, but should hold together nicely for another couple of years.
Hay, mint and grass add a green touch to the nose, which also features nectarine. Citrus, but nothing really defined, dominates the flavor profile. More citrus and zippy acids run wild on the finish. It doesn't offer any one thing for you to hang your hat on.
Hay, papaya and tomato vine aromas lift out of the glass. On the thin palate, you can find notes of grapefruit, mineral and a hint orange peel alongside bracing acidity.
Hay, pressed yellow flower and hazelnut aromas lead the nose in this deeply hued wine. The nutty note carries over to the evolved palate, with fennel and candied citrus zest flavors. It still boasts fresh acidity despite its age, but drink now to enjoy the remaining fruit.
Hay, straw, match stick and minerally aromas outweigh this wine's fruit scents by a measurable margin. This is chunky and a bit soft in the mouth, a reflection of 2012's heat. And while it's round as a ball, it's slightly vegetal and bitter tasting on the palate, with grapefruit and bell pepper flavors.
Hay, tomato leaf and stone fruit aromas waft out of the glass. The elegant palate is a bit more reserved than the nose, offering yellow peach and chopped herb. Crisp acidity brightens the flavors while a graphite note closes the finish.
Hay, tomato vine and grilled herb aromas follow through to the linear, structured palate, along with a citrusy note of grapefruit and a hint of white stone fruit. Fresh acidity lends a clean finish.
Hayflowers and savory lovage and arugula notes, inflected with piquant lime zest create an irresistibly spicy palate of such lightness and ease, there is a spring in the step of this light but intensely flavoured wine. If you want spicy refreshment, look no further.
Hayflowers and yeast make for more subdued aromatics. Meanwhile, the palate bursts with baked apples, a fresh roundness and textured layers.
Hayflowers, summer meadows and ripe pears are conjured up by this wine. The palate is toned with a harmonious interplay of textural power and streamlined freshness. Grapefruit zestiness and herbal savoriness complete the tableau.
Hazelnut and lemon can be sensed briefly on the nose. The palate adds bright lemon notes and riper notions of yellow Mirabelle plum, with an overall impression of freshness and stony depth on the midpalate texture. The finish is clean, dry and lasts long, with a pure lemon note.
Hazelnut, butterscotch praline and vanilla aromas are followed by a mellow interplay of nut, honey, candied ginger and cinnamon. Not overly complex, but certainly appealing.
Hazelnut, candle wax, dried apple and nectarine aromas show on the nose of this rich and nutty bottling. Similar flavors show on the palate, including dried apples, Meyer lemon, and a honeyed character that lasts into the finish.
Hazelnut, white pepper and dried apples come together in this oxidative wine with a yeast and toast edge. There is intense acidity in this wine that is bone dry, very crisp and tightly controlled.
Hazy aromatics of sautéed apple and baking spice mark the nose, with notes of toasted nut and dill that surface on the palate. It feels full, round and supple, gaining some lift toward the close.
Hazy layers of smoke and struck flint permeate amidst pristine gooseberry and white grapefruit in this late release bottling, lending an early glimpse into its development. It's a complex dry Riesling mingling elements of earth, fruit and flower into a silken tonic catapulted by jolts of zest and acidity. Lithe and lean, it finishes with a long, mineral repose. Alluring already but should drink well through 2030 at least.
he bouquet smells jammy and not that exciting. In the mouth, freshness takes over, but the acidity is hard. Flavors of wild berry are spicy and continue into the finish, with oak making itself known.
he nose on this Assyrtiko blend is feisty and spicy, followed a combination of tropical fruit, citrus and vanilla spice on the palate. The wine is fuller bodied but brisk on the finish. Appealing overall and a very nice week-day white.
Head-trained, century-old vines, provide intense scents with old vine herbal, herbaceous accents. Watermelon, hay and strawberries, intensely extracted and 17.5% alcohol. This is over-the-top winemaking, with powerful old vine fruit, and a big, extracted finish, with lingering toasty, hazelnut and vanilla highlights.
Heading nicely in the crisp and aromatic direction, this is a light and bright wine. It has a citrus flavor that is balanced by richer pear and plum fruits. The wine is ready to drink.
Headlining a most impressive debut lineup from this new boutique is this two-barrel reserve. Sourced from the Two Blondes (Andrew Will) vineyard, it's a thick and dense and delicious wine, packed with black cherry, chocolate and espresso. It belongs in the top ranks of all Washington Cab Francs. Yes, the alcohol is up there, but the smooth power of this wine more than justifies it.
Heady alcohol gives this Zin a jalapeño pepper heat that packs a real punch when combined with wild berry jam, dried currant and chocolate flavors. The tannins are thick and smooth and the finish rich with glycerine. Great with barbecued beef or short ribs.
Heady and concentrated notes of blackberry, cherry and plum are graced with additional glimmers of lavender and thyme. The layered fruit continues in the velvety mouth, and licorice stick, clove and nutmeg spice accents carry well into the finish. A nice expression with great balance; drink now–2014.
Heady and well made, Handley's Whispering Oaks, a certified-organic vineyard near the Ukiah Valley gets more heat than the winery's estate vines, giving this wine a fuller body and texture than its 2011 estate Chardonnay. With flavors of pear, apple and spice, it's crisp yet rich with just the smallest ounce of a barrel imprint, a match for roast chicken with herbs.
Heady aromas like wood smoke, black pepper and new rubber tire lead to equally peppery, smoky flavors and a firm, nicely tannic texture. The wine is medium to full bodied and well concentrated.
Heady aromas of acacia flower, pear and yellow stone fruit lift out of the glass. On the ripe medium-bodied palate, tangy citrus notes underscore creamy yellow apple while almond and a hint of mineral signal the close.
Heady aromas of black cherry, red and purple flowers and a strong cinnamon, Red Hot candy-like spice show on the nose of this bottling from a winery recently reinvigorated thanks to winemaker Colin Murphy. Spicy red fruit flavors pop on the palate, which is framed by firm tannins and also shows rosewater, hibiscus and crushed gravel.
Heady aromas of blackberry, licorice, raisin and prune are at max ripeness but don't go overboard. That's the theme of this Catalan blend of known and local grapes including Carignan and Garnacha. Bold yet bright on the palate, this deals a full-throttle, toasty mix of root beer, mocha and blackberry flavors. Additional notes of chocolate, toast and spice drive the finish and complete the package. Drink through 2023.
Heady aromas of citrus and orchard fruit almost jump out of the glass. The savory, medium-bodied palate tastes of ripe pear, mature apple and creamy peach interspersed with energizing mineral notes. Fresh acidity brightens the creamy flavors.
Heady aromas of citrus blossom, tropical fruit and yellow stone fruit lead the way. The fresh, enjoyable palate doles out apricot, pineapple, nectarine and a hint of chopped herb alongside lively acidity.
Heady aromas of Cointreau, licorice and black fruit are backed up by a rich palate of raspberry and tropical nuts. This readily likeable wine is moderately crisp and shows a fine tannin structure. Try with Swiss steak. Best now to 2011.
Heady aromas of cola and root beer come with notes of lemon peel, coffee and baking spices. This blend of 73% Malbec and 27% Cabernet Sauvignon is healthy as can be in terms of feel, with nothing ponderous or out of whack. Barrel char, coffee, graphite, licorice and cassis flavors finish smooth and silky, with a touch of heat. Drink through 2021.
Heady aromas of cola, blackberry and licorice set up a youthful choppy palate with hard tannins and a sense of skins. Blackberry, licorice and charred toasty oak flavors finish dry, spicy and with a strong note of dark chocolate. Drink through 2028.
Heady aromas of cut grass, yellow stone fruit, dill and a hint of tomato leaf are showcased on this fragrant wine. The bright, focused palate delivers yellow peach, yellow apple, sage, saline and mineral note. Toasted almond signals the finish.
Heady aromas of fragrant white flower, citrus blossom, chopped herb and yellow stone fruit almost jump out of the glass. The creamy, expressive palate doles out juicy apricot, lemon drop and sage while bright acidity and a frothy mousse lift the finish. There's a lot to like here.
Heady aromas of honeysuckle and orange blossom waft from the glass. The easygoing palate offers green apple and citrus alongside bright acidity. It closes on a note of bitter almond.
Heady aromas of honeysuckle, jasmine and white peach set the tone on this refreshing savory white. The bright creamy palate doles out green apple, yellow pear and white almond alongside tangy acidity. It finishes clean and fresh.
Heady aromas of honeysuckle, jasmine and white stone fruit lead the way on this round semisweet sparkler. On the silky palate, tangy acidity brightens ripe white peach, green apple and candied tangerine slice. A creamy mousse provides the polished backdrop.
Heady aromas of honeysuckle, orange blossom and yellow stone fruit lead the nose on this lightly sparkling dessert wine. The bright palate offers yellow peach, apricot and candied citrus zest alongside a foaming mousse.
Heady aromas of honeysuckle, peach and herb hint to the complexity of this dry-style Riesling. The palate is ripe and rich with yellow peach and nectarine flavors plus a creamy, mouthfilling texture. Lemon-lime acidity strikes through the finish, leaving the tongue with just a murmur of honey and spice.
Heady aromas of honeysuckle, white peach and green apple carry through to the vibrant palate along with lemon zest. It boasts crisp acidity and a lively perlage that lead to a dry refreshing close.
Heady aromas of lemon blossom, jasmine and orange peel draw you into the glass. A crisp backbone of lime zest is supported by healthy minerality and a refreshing finish.
Heady aromas of mango and yellow peach follow through to the zesty, full-bodied palate along with a mineral note. Bracing acidity brightens the flavors and leaves a tangy finish.
Heady aromas of maple and coffee grinds blend with herbal berry scents in front of a reasonably fresh and balanced palate. In terms of flavor, it's the barrel that leads and gives off dominating clove and spice flavors that outweigh this wine's modest raspberry and red-plum characteristics.
Heady aromas of olive and balsamic blackberry come with touches of rubber and road tar in front of a dense, well-groomed palate that doesn't bite or overpower. Ripe blackberry, toast and baking spice flavors end with warmth and clarity. Drink through 2019.
Heady aromas of passion fruit and herb leap from the glass. The round palate doles out yellow peach, nectarine, mint and a note of candied ginger alongside fresh acidity.
Heady aromas of peach and exotic fruit carry over to the refreshing palate along with a citrusy note. It has a lively perlage while crisp acidity gives it a clean refreshing finish.
Heady aromas of peach blossom and jasmine lead the way on this vibrant sparkler. The refreshing palate brings bright acidity and an invigorating perlage, with green apple and citrus notes.
Heady aromas of pine needles, beef char, pork fat, cooked cherries, pipe tobacco and leather greet the nose on this wine by the Vondrasek brothers. There is lots of zing on the palate, with flavors of purple fruit and cracked black pepper.
Heady aromas of pressed yellow flower, acacia honey and apricot follow over to the rounded palate along with yellow peach and nectarine. Fresh acidity provides lift while a bitter-almond note backs up the finish.
Heady aromas of ripe apple, white peach, baking spice and chopped herb lead into a fresh creamy palate. An energizing mineral note brightens the succulent flavors while a hint of pineapple lingers on the finish. There lots to enjoy here.
Heady aromas of rose petal, red berry and tropical fruit lend an unusual expressiveness to this delicately framed kabinett. Dainty and dancing, the texture is almost ethereal, finishing long, with a lacy swath of berries and blossoms.
Heady aromas of very ripe passion fruit as well as crackling, zingy acidity combine here to great, refreshing effect. Intense and very long with quintessential varietal character, it delivers a real dash of tropicality.
Heady aromas of white spring flower and mature apple carry through to the creamy palate along with ripe pear and citrus notes. It's balanced, with vibrant acidity and an elegant perlage that lead into the dry, refreshing finish.
Heady aromas of white spring flower, vineyard dust and white stone fruit lead the way on this delightful white. The juicy palate doles out ripe apple, pear and a hint of honeyed almond alongside fresh acidity.
Heady aromas of white spring flower, white stone fruit and crushed herb take center stage on this fragrant white. On the succulent palate, notes of white almond and thyme underscore white peach, lemon drop and yellow apple alongside fresh acidity. A savory mineral note suggesting saline graces the lingering finish.
Heady aromas of white spring flowers and orchard fruit lead the nose. On the palate, a delicate hint of nut backs up crisp pear and yellow apple while firm acidity and a vibrant perlage offer energized support.
Heady aromas of white wild flower, chopped herb and a whiff of honeydew melon lead the nose. The enjoyable palate offers ripe lemon and juicy nectarine that carry through to the tangy finish.
Heady aromas of yellow field flower, dried Mediterranean herb and a whiff of tropical fruit lead the nose. The juicy palate delivers ripe pear, peach, pineapple and wild fennel. Fresh acidity lifts up the creamy finish.
Heady aromas of yellow stone fruit, grapefruit and a touch of light baking spice lead the way. The full-bodied palate shows apricot, yellow peach, mineral and a hint of nutmeg alongside lively acidity that leaves a tangy finish.
Heady aromas suggest butter cookies with lemon custard and apricot. On the palate, ripe flavors of orange marmalade and yellow peach are lifted by just enough acidity and refreshing bubbles.
Heady aromas suggesting tropical fruit, honeysuckle and citrus zest lead the nose. Bright and refreshing, the lively palate offers mature white stone fruit, tangerine peel and a pleasantly bitter-almond note.
Heady aromatics create a signature on this wine, so floral in lychee, orange blossom and lemongrass. Light and dry, it's classically varietal, with grapefruit and tangerine jockeying for attention amidst plenty of minerality.
Heady but juicy Grenache dominates the blend of this wine, which also includes 30% Cinsault, 15% Syrah and 15% Mourvèdre. Concentrated deep fruit aromas of plum, blackberry and muddled boysenberry flood the nose, while a streak of minerality and moderate acidity keep things vibrant in the medium-weight mouth with a velour-like texture. Licorice and sweet spice stay well into the close.
Heady cherry and berry aromas are forwardly potent. This young, grippy Toro is tannic and taut on the palate. Gritty blackberry and burnt, toasty flavors finish rough, with grabby, pronounced tannins. Drink from 2017–2023.
Heady exotic fruit, tomato vine and chopped herb aromas jump out of the glass. On the generous, savory palate, tangy acidity balances white peach, honeydew melon and juicy grapefruit flavors.
Heady floral and spiced peach notes are enticingly aromatic on this well-priced wine. Off-dry in style, it's intensely concentrated on the palate with juicy, sweet stone fruit and lychee flavors. Sprightly lemon acidity drives a long, subtly spiced finish.
Heady floral and stone fruit scents are enticing, but a bit perfumy on this aromatic wine. The palate is bright and fresh with brisk lemon and tangerine flavors that are straightforward yet enjoyable.
Heady floral aromas of rose and lychee overtake the nose and palate. It's rich in weight, with very little acid to maintain balance.
Heady floral aromas of white spring flowers come with accents of exotic fruit and cut grass. The juicy fruit palate offers pineapple, mango and papaya. Crisp acidity leaves a clean finish.
Heady floral perfume is flecked with orange spice and potpourri on this aromatic, full-bodied Gewürztraminer. Unusually tart for the grape variety, the palate is puckery with lemon-tangerine acidity and a fringe of tannins on the finish.
Heady floral perfume, tropical fruit and delicate red berry notes burst from the glass. Dry in style, it's a light-footed sip with bracing grapefruit acidity and a concentrated, primary palate. Enjoy soon to maximize all its youthful exuberance.
Heady floral scents of wisteria, jasmine and hawthorn lead the way. The bright, frothy palate doles out crisp green apple, Bartlett pear and a hint of lime alongside a foaming mousse.
Heady freesia and tangerine zest perfume this fresh, lemony Grüner Veltliner. The palate highlights bright grapefruit and lemon flavors nuanced with pollen and smoked nuts. A brisk, deftly balanced dry white to enjoy now through 2019.
Heady in alcohol and dense in tannins, this Syrah has a mouth-filling richness of blackberry jam, plums, dark chocolate and pepper. It's absolutely delicious. A bit too soft for aging, so drink up.
Heady notes of black cherry, crushed espresso bean and spicy black pepper show on this bottling that is extremely dark and thick in the glass. A chalky structure frames the soft and full sip, where a deft combo of acidity and tannins unleashes flavors of black plum and roasted prime rib.
Heady notes of cedar and pine lend a woodsy undertone to plump blueberry and black cherry flavors in this slightly soft, yielding Merlot. Delicate acidity and whisper-light tannins add to its plush feel. Drink now through 2018.
Heady notes of chamomile and dried hay flower stream from the glass immediately hinting at a wine with some evolution. A touch of candied lemon peel makes the nose even more enticing. The palate is generous but dry, showing off the pristine pear fruit and wonderful phenolic texture that gives as much structure to this wine as its fine pure lemony acidity. Savored slowly, the full depth of pure pear fruit becomes apparent. This is a class act just coming into its drinking window now, with ample potential for further aging. Drink 2017–2035.
Heady notes of dried Damask rose petals rise straight from the glass. The palate has the same strong aromatic impact, countered with pleasantly bitter texture. This is an unusually powerful and highly concentrated Muscat and comes with a medium body. This is best showcased next to strong cheeses. The finish is clean.
Heady notes of dried pear mingle with pleasant notes of earth. The palate is totally fluid and concentrated, streamlined with freshness but characterized by a rich luscious vein of sweetness. This is a late harvest to be reckoned with. Concentration and length are impressive and are just now getting into their stride.
Heady notes of freshly milled white pepper meet with smoky blueberries on the nose. The white pepper theme deliciously also pervades the concentrated but svelte palate. This is unmistakeably classy and sleek. There is an exciting, enlivening energy at the core of this wine; you want to sip more just to get to the bottom of it.
Heady notes of lychee dominate nose and palate. The mouthfeel is plump and rounded with a slick oiliness. With more air, some tangerine peel makes itself felt and stays pleasingly on the dreamy finish. Notions of candied tangerine linger long after the last sip.
Heady notes of ripe pear and chalky stone entice on the nose. The dry, focused palate adds aromatic spice, some white pepper too, and glides along a faultline of pure, fresh acidity. Beautifully integrated, the elements of pear and citrus zest complement each other for grown-up, sustained fun.
Heady notes of saffron and pollen lend a savory spicy tone to honey-kissed chamomile and white grapefruit flavors in this dazzling auslese. Shocks of lemon-lime awaken the midpalate, leading to a long crystalline finish.
Heady oak aromas lead the nose of this silky, rich wine sourced from a cool site on the producer's own Big Ranch Vineyard at the southern end of the valley. Golden honey notes add to its luxurious nature, contrasting the linear infusion of tart lemon zest, orange peel and nutty spice flavors.
Heady peach is joined by a tart notion of citrus foliage. This exquisite aromatic quality of the nose carries throughout the taut but generous body. Despite dryness, luscious peach and red-cheeked mirabelle plums are evoked in a very pure honest fashion. This is the bounty of 2015 displayed with a very light touch, with finesse and elegance. Drink now through 2027.
Heady plum and dark berry aromas give a warning of size and ripeness, and indeed there's a ton of ripe fruit to the palate; but the wine is also raw, untamed and lacking in mouthfeel. It could stand to flow and finish better than it does.
Heady potpourri and rose-petal perfume announce this ice-style Gewürztraminer, leading to an unctuous palate brimming with caramel and honey-dipped apples. Soft, lemony acidity lends a cheerful, sunny feel to the finish.
Heady potpourri notes of rose petal and spice, lychee and melon abound on this high-impact but refined Gewürztraminer. Off dry and delicately framed, it's a refreshing sip marked by sunny squirts of tangerine acidity. Drink now through 2017.
Heady proportions of Cabernet Sauvignon lend a brambly, peppery edge to this classic Bordeaux-style blend. Rich, ruddy black currant flavors are luscious and juicy, lifted by a streak of cranberry acidity and fine, feathery tannins.
Heady raisiny aromas smell sweet, savory and a bit like animal fur. This is pinching and hot on the palate, which shouldn't surprise at 15.5% abv. Savory roasted blackberry and baking-spice flavors end with peppery heat and hard tannins. Drink this sizzling varietal Monastrell through 2023.
Heady scents of elderflower, ripe stone fruit and dried chamomile lift out of the glass. The medium-bodied savory palate delivers creamy white peach, mature apple, citrus and mineral. A nutty note wraps up the lingering finish.
Heady scents of forest floor, ripe berry, fragrant blue flower, grilled herb and a whiff of eucalyptus emerge on this superb wine. The elegantly structured palate offers juicy wild cherry, black raspberry, star anise, mint and baking spice while well-integrated tannins provide the framework. Balanced and already approachable, it also shows good mid-term aging potential. Drink through 2026.
Heady scents of fragrant jasmine, wisteria and white orchard fruit lead the nose, while the frothy, slightly sweet palate offers succulent yellow apple, pear and ripe white peach. Firm acidity and a creamy perlage provide the framework.
Heady scents of honeysuckle, acacia and yellow stone fruit lead the way on this radiant white. On the vibrant, elegantly structured palate, energizing mineral frames mature apple, white peach, fresh apricot and chopped mint. Hold for even more complexity. Drink through 2023.
Heady scents of jasmine, wisteria, chopped herbs and fresh orchard fruit lead the way on this delicious sparkler. The creamy palate doles out Bartlett pear, yellow apple and a hint of white peach alongside bright acidity and a soft perlage. One bottle might not be enough of this.
Heady scents of jasmine, wisteria, white peach and mountain herbs come together on this rich but racy wine. The aromas carry over to the palate of green apple, lime and a note of candied ginger offset by racy acidity and a refined mousse. The finish is clean and refreshing, and drier than one would expect from the Extra Dry category.
Heady scents of pressed jasmine, honey and candied orange waft out of the glass. The concentrated but elegant palate provides layers of mature apricot, lemon drop and ginger brightened by fresh acidity. It's vibrant and well balanced, with a persistent finish.
Heady smoky aromas of blackberry, prune, licorice and fine oak announce a tannic, deep and firmly built palate. Spicy, toasty oak notes blend with ripe blackberry and cassis flavors, while an oaky peppery toasted finish is potent and bodes well for the future; drink this Malbec-Cabernet Sauvignon combo from 2018–2026.
Heady tropical notes of guava and melon perfume this light-footed wine. Semidry in style, it's not deeply penetrating in fruit but offers refreshing citrus flavors and a lip-smacking honey finish. Drink now through 2019.
Heady tropical pineapple, melon and mango tones pulse through this palate-clinging auslese. It's lusciously sweet but not cloying, with spine-tingling acidity and pleasantly musky saffron notes that intensify on its long, lean finish. Delicious already, it will continue to improve through 2040.
Heady violet and stone fruit aromas are swathed in fresh, green herbs on the nose of this honeyed, elegantly fruity kabinett. Brisk acidity reverberates on the palate, where sweet fruit then mixes with a long, mineral-tinged finish. Drink now through 2014 to maximize its fresh, floral exuberance.
Heady white florals and tropical fruit perfume this charming Gewürztraminer. Full bodied and luscious with lots of fresh, white grapefruit juice and a mild, limeade acidity, the midpalate might feel a bit sluggish, but a pleasant grapefruit pith and white tea astringency kicks in on the finish.
Heady with aromas of rose petals, this wine has a thin, light-bodied texture and tastes of black licorice and black cherry. With a surprising ripeness of fruit, it ends without tension or nuance.
Heady yellow flower and honey aromas waft from this sunny, off-dry wine. The palate is concentrated with fresh apple flavors, but pierced with a streak of lime and lemon acidity. Finishes moderately long with a touch of lemon-zest astringency.
Heady, beguiling aromatics dominate and invite in this well-made, robustly full-bodied wine, which is spicy and tart in baked plum, cherry, cranberry and a twist of orange. Zesty acidity gives it a kick on the palate, buoyed by a moderate tannin structure.
Heady, gamy and thick notes of lanolin, blood, lamb, smoked wood, roasted fennel, pencil lead and peppercorn rise into intriguing coriander and cumin notes on the nose of this blend of 52% Grenache, 26% Syrah and 22% Mourvèdre. Those exotic spice notes carry to the palate, where a medium acidity and clean tannic structure present black peppercorn and cardamom notes atop a boysenberry backdrop.
Heady, high-class aromas of kirsch, balsamic-soaked blackberry and licorice get this off to a great start. At this stage, this is intense and restricted, but concentrated in a promising way. Toasty black-fruit flavors welcome coffee and chocolate accents on the finish. Give this powerful Cab Franc time; best 2018–2027.
Heady, oaky, pushy aromas of green-leaning red-berry fruits and coffee grinds are earthy and strong. This is concentrated in the mouth, and also pasty and resiny in feel. Flavors of lactic oak, cardamom and blackberry finish with vanilla sweetness and a lasting wave of wood.
Heady, rich, balsamic aromas fold in attractive notes of cedar, tobacco and black cherry in front of a fully ripe, superbly balanced palate that nails it in terms of structure. Mocha, espresso, fudge and blackberry flavors finish with spicy, mossy, dry notes and a final wave of blackened toast and tannins. Best from 2017–2022.
Heady, tight, piercing aromas are a good indication of the wine's style and sense of attack. The palate is firm, acidic and driving but ultimately more basic and generic than individual or exciting. It's tangy and focuses on raspberry and peppery qualities. Good and structured but also tight.
Healthy and lively fruit characterize this vibrant Brunello from Capanna. The wine offers cheerful buoyancy and pristine aromas of red cherry and exotic spice. It's tight and firm on the palate with a good balance of acidity and tannins and a luminous, polished feel overall.
Heaps of blueberry, blackberry and mocha flavors make up the palate of this dry, soft Merlot. A few drops of Petite Sirah, Malbec and Petit Verdot add layers of flavor and texture.
Heaps of crushed black pepper meet with fresh and caramelized boysenberry fruit and beef char on the nose of this wine by Doug Margerum, who co-ferments his most hopeful lots from around the county into this annual blend. The cracked pepper shines on the savory palate too, giving spice to blackberry paste and crushed lavender flavors.
Heaps of earthy compost provide seductive intrigue to the opening of this wine. It continues satisfactorily on the palate, a piquant expression of black cherry, black tea and lingering acidity wrapped in a medium, softly layered body.
Hearty Aglianico is blended with a small percentage of Sangiovese to produce a tight and straightforward red wine, with sassy spice and dark fruit aromas. Pair this value wine with pizza or grilled sausage.
Hearty and earthy aromas of elderberry, beet juice, smashed plums, black tea, chopped herbs and turned loam hit the nose on this blend of 75% Grenache, 12% Syrah, 10% Mourvèdre, 2% Carignane and 1% Counoise. Coffee leads the palate, but the deep purple fruits of boysenberry and olallieberry flourish alongside black pepper, leather and a beef jerky character.
Hearty and masculine, this has dark fruit aromas of blackberry and prune that are backed by notes of cured meat, leather and Indian spice. Those dark flavors add sensations of sweetness and richness to the overall mouthfeel.
Hearty and pleasantly astringent, this conveys a vivid splash of Tuscan character. It has a deep color, cranberry and leather aromas, and firm, chewy tannins along with crisp acidity, making it a great match for steak Florentine.
Hearty and plump aromas of plum and mulberry shine above the baked soil and cinnamon elements on the nose of this bottling from the Watsonville area. The texture is right down the middle, with even weight and expected acidity, allowing the flavors of anise and dark red fruit to arise.
Hearty and rustic, this is a blend of several varieties—including Cabernet Sauvignon, Merlot and Syrah—it's an all-purpose, slightly sweet red wine for drinking with spaghetti and meatballs, burgers and chili.
Hearty and rustic, this opens with a nose of crushed blue flower, ripe blackberry, mature plum, allspice and a whiff of barnyard. The aromas carry over to the palate along with ripe, chewy tannins.
Hearty and soulful, this offers aromas of tilled soil, leather, game and woodland berry. The meaty palate is still very tightly wound, delivering black cherry, plum, grilled sage, licorice and tobacco alongside bold tannins. Hold until 2018 then enjoy.
Hearty and thick aromas of raspberry, mulberry and sugar plums meet with a touch of bay leaf on the nose of this bottling from a famous vineyard. Woody and dark red fruits show on the sip, with juniper and sour cherry flavors most prominent.
Hearty aromas of baking spices, roasted fennel, ginger and light licorice give nuance to dried cherry, cranberry, beef bourguignon and sweet onion scents on this wine from the eastside of the Salinas Valley. The palate is all about exotic spice, from sandalwood and myrrh to oregano, thyme, marjoram and black cardamom, all hanging on a lush, dark-fruit core.
Hearty aromas of black cherry and mulberry meet with rustic iron, dark spice, crushed slate and dried sagebrush on the expertly woven nose of this bottling by a Southern California-based vintner. The palate balances bright acidity with upright tannins, allowing the dark-red fruit and mace spice flavors to shine.
Hearty aromas of blueberry, leather, uncrushed peppercorns, fresh violets and a touch of oak smoke greet the nose on this rich and delicious bottling. There is a deep density to the sip, where smoky flavors wrap around lavish black fruit, reminiscent of a pepper-crusted, teriyaki-soaked roast of beef.
Hearty aromas of plum and dried black cherries are bolstered by warm cedar tones, a touch of tar, crushed peppercorns and chopped garden herbs. The palate is complex, with lots of acidity and peppery spice, showing flavors of oregano and marjoram on a base of plum fruit. It's dense with flavors but medium in body, and very lively.
Hearty black-cherry notes meet with leather, black spice and loam on this powerful bottling from a longtime winery that's seeing new life thanks to winemaker Colin Murphy. Concurrent waves of fruit and spice splash through the palate, with black plum, gingerbread, clove and allspice flavors.
Hearty black plum, mulberry and blackberry notes show on the nose of this bottling, alongside scents of gravel, turned earth, dried sage and toast. Violet and blackberry flavors unfold on the dark palate, but vibrant acidity and a solid structure expertly balance the richness.
Hearty black plums, smoked beef and violets meet with rust, crushed rocks and a little dried sage on the nose of Russell From's blend of 45% Grenache, 35% Syrah, 18% Mourvèdre and 2% Tannat. Intense and dark blueberry-blackberry fruit shows on the palate along with elegant herbs and spices, from bay leaf and thyme to powerful black pepper. This wine is an attention-grabber for sure.
Hearty cranberry and chaparral herbs mesh with iron and sweet rose florals on the slightly rustic nose of this bottling from a historic vineyard. It's light in body, with decent acidity and bounce to the sip, showing hibiscus and pomegranate juice as well as floral lavender touches on the palate.
Hearty in red plum and raspberry, this smooth, structured Petite is ready to drink now, straightforward rather than complex.
Hearty in toasty vanilla, this softly textured Primitivo has a wealth of blackberry fruit and weighty texture that veers dangerously close to overpowering before pulling back and finding its balance. The finish keeps you coming back for more.
Hearty plum, deep rose petal, earthy juniper, a touch of charcoal and crushed graphite aromas show strongly on the nose of this bottling from a tiny block in this historic vineyard. The palate packs an awesome combination of tension, energy and power, like a clenched fist in a silk glove, with tangy olallieberry fruit and a menthol character that carries deep into the finish.
Hearty rhubarb, cranberry and cherry notes meet with copious spices, from allspice to cinnamon to vanilla, on the nose of this bottling that also shows dust and cigar box. It's boisterous with fresh flavors on the palate, where black raspberry and juicy strawberry flavors are cut by sharp spice and a pine-needle finish.
Hearty sagebrush, rust and dust meet with dried Montgomery cherry and tart pomegranate aromas on the nose of this bottling from a Healdsburg-based producer. It's luscious on the palate with ripe plum fruit and tons of baking spice, from cinnamon to clove cream, nutmeg and vanilla.
Hearty, full-bodied, definitely rich and deeply colored. The chocolate and oak aromas lead to plenty of ripe blackberry and boysenberry flavors that come out on the palate and linger on the finish. It tastes big and tannic, yet the gushing fruit flavors balance everything out, and the overall impression is smooth and polished.
Hearty, rustic and full throttle (at 15% alcohol), this is a bottle full of Sicilian fruits and flavors. Figs and dates, raisins and allspice, coffee and dark chocolate whirl through the palate, with the alcohol leaving a distinct trail through the finish. You might consider this in place of a dessert liqueur, served up with stuffed figs, walnuts and the bitterest of chocolate.
Heat and a touch of volatility are factors on an herbal, oaky nose that sees black-fruit aromas turn to road tar. A saturated, flush palate is braced by rock-hard tannins. Herbal plum and oak spice flavors finish dry, peppery and hot. After a number of years in bottle, this is still closed and hard.
Heat and earthy, leathery aromas are the initial blast here. This is a zesty, raw Pinot with punchy, tart raspberry and red plum flavors. Throughout this runs bright and juicy, with tangy acidity creating a citrus-like finish.
Heat and horseradish define the sharp, peppery bouquet. The palate is tannic and grabby, with leafy red-fruit flavors and an added dose of herbs and pepper. Finishes medicinal and peppery. At this price it isn't shining.
Heat and power emerge immediately from the nose of this slightly brownish Montepulciano. Dig deep and you'll find prunes, blackberry, tobacco and resin. The wine is simple overall with gritty tannins.
Heat from high alcohol gives the ripe raspberry, currant and mocha flavors on this wine a chile pepper heat, as well as a glycerine richness. The blend is Sangiovese and Petite Sirah.
Heat, spice, oregano and earthy black fruit aromas are granular and raisiny. The palate is thick like berry syrup, with creamy, sweet, gummy flavors that suggest blackberry candy and molasses. Roasted and herbal; strange on the finish.
Heavier and denser in every respect than the regular Sauvignon Blanc, this wine, a 60-40 blend with Sémillon, is also strongly leesy. The citrus flavors hit the palate with a strong dose of rich sour cream notes. The wine is dry and practically cries out for garlicky dishes.
Heavier and more baked than desirable, with chocolate-covered berry fruit on the nose. This is a sticky, hefty wine with some balance issues. It also tastes a bit peculiar, as floral, green notes interfere with the sweet, jammy red-fruit component. A little gummy and bitter as well.
Heavily barrel influenced on the bouquet, where sawdust and resin aromas render any fruit to the upper deck. Feels resiny and sappy, and never really moves off that feel. Tastes of oak, baked apple and banana, with resiny oak controlling the finish. Nice but not great.
Heavily charred and roasted plum and berry aromas become greener upon full inspection. This blend of Cabernets Sauvignon and Franc along with Syrah feels tight, with chewy tannins. Herbal plum flavors are peppery and spicy, with a green note popping up prior to a somewhat hot finish.
Heavily charred aromas are like a smoldering campfire. This is so drawing and dry on the palate that it borders on difficult. Salty oaky black-plum flavors are more savory than fruity, while this has no fruit left on the desert-dry severely tannic finish.
Heavily charred aromas throw a shadow over roasted, stalky red-berry notes. This feels tight, choppy and drawing, with no give to the palate. Roasted, salty plum and berry flavors end with a final round of hard, pounding tannins.
Heavily charred, with aromas of black coffee, earth, leather and dark-berry fruit. The palate has a starchy, firm feel and flavors of wild berry, toasted barrel, cola and herbs. Stays toasty through the finish, with minty, almost green/herbal notes closing things out.
Heavily dominated by Merlot, this is a generous and full-bodied wine. Wood aging has left its mark in the burnt, toasty character. The fruit, though, is generous, bringing out the richness of the limestone soil. This wine will be ripe and full-bodied. Drink from 2017.
Heavily dominated by new wood, the wine is toasty, with a burnt edge to it. The fruit shows some juicy character, but it is not given a chance with the wood.
Heavily dominated by wood aging, this wine should be showing its fruit by now, but isn't. It has bitterness, layers of spice and smoky wood. Only the aftertaste brings some freshness and acidity.
Heavily dominated by wood at this stage, a wine that will always be firm, laying tannins over the red berry fruit stalkiness. The wine needs two years.
Heavily earthy and rubbery smelling, then big and bulky but out of whack on the palate. Tastes buttery and gummy, with generic berry fruit flavors that finish oaky.
Heavily fragrant purple fruit, from baked blueberry to fresh boysenberry jam, meets with melted dark chocolate, black rocks and mint leaf-topped cola on the nose of this Tannat, Cab Franc and Petit Verdot blend. Blackberry juice, caramel cream and coffee flavors show on the palate that is laced with soft tannins and a ton of acidity.
Heavily herbal spicy leafy aromas are green like cool-climate Cab Franc, and then a massive bolt of oaky char takes over. This Cabernet Sauvignon is hard, drying and tough on the palate. Herbal roasted black-fruit flavors are smothered in burnt oak, while this is blackened but green tasting on the finish. Ripeness of fruit was clearly an issue in this cool vintage.
Heavily influenced by its two years in French oak, this dark and spicy wine seems just a bit flat in the mouth. Perhaps a bottle that was not optimal; here the fruit has been softened and perhaps prematurely aged by its barrel time.
Heavily oaked and charred aromas of saucy berry fruits and espresso lead to a choppy, astringent palate. Reedy plum and berry flavors are a touch herbal and saucy. It feels tannic and drawing on an oaky finish that sports a clove note. Drink from 2018–2026.
Heavily oaked and loaded down with butter and resin, this is a wine for those infatuated with the obscure. The blend is 90% Callet and 10% Fogoneu, and don't ask us to give you the history of these Mallorcan grapes. Suffice it to say that this wine is broad, a bit stewy and very different. It's not heavy like an anchor but it has its chunky shoulder pads to deal with. Only 25 cases made.
Heavily oaked and overtly toasty, this mature, barrel-aged Godello from Bierzo is round, creamy and braced by citric acidity. Resiny, oak-based spice, melon and peach flavors are consistent and lasting on the finish. Drink now.
Heavily oaked aromas are dominated by forceful notes of clove and spice. This has a dry raw mouthfeel and flavors that are far more woody and like a campfire than fruity. It's ultradry and pulling on the finish.
Heavily oaked up front, this smells of sweet spices, lactic berry fruits and hickory. The palate is fairly blocky and grabby, with resiny wood notes. Flavors of hickory and lactic berry match the nose on this oaky rendition of Malbec.
Heavily oaked, with aromas of popcorn and sawdust. The palate is a touch resiny, but underneath the oak veneer you'll find some ripe apple flavors. The creamy, long finish leaves a somewhat thick and bulky impression, but there's enough vital acidity to save it.
Heavily oaked, with lemon and coconut aromas. The palate is overwhelmed by wood, and that oak buries any fruit one might be able to dig up. Yes, the texture and feel are fine, but 90% of this wine's character is determined by the essence of the barrel, and that isn't an ideal oak-to-fruit ratio in anyone's book.
Heavily oaked, with peanut aromas masking the fruit. But in the mouth it has more accessible fruit—mostly cassis—and once again the full allotment of wood. It's no surprise when it finishes buttery, and with coffee flavors. A tough one to call now. Will the wood integrate? Will the fruit emerge?
Heavily perfumed Traminer that comes with the faintest pink tinge. The wine has a rich, fragrant character that is shot through with fresher acidity. Try this wine with spicy foods or as a vivid aperitif.
Heavily roasted at first, and then comes a distinct wave of root beer, olive and barbecue sauce. The palate is decent in feel, maybe a little astringent, with flavors of creamy plum and berry along with sweet, candied oak. Finishes minty and dry, like the dust from the gum that used to come with baseball cards.
Heavily roasted, leathery, earthy aromas slightly override the fruit tones. This has a grabby, tannic palate and burnt, herbal, earthy black-fruit flavors. Saltiness and blackened notes are to be found on a clampy finish.
Heavily stewed and raisiny, almost to the point of no return. And while the wine is definitely cooked and starchy, it rallies on the palate and finish to show some decent Priorat-style richness and flavor. But let's face it, the wine is 80% baked and won't last for much longer.
Heavily toasted and loaded with black cherry and blackberry aromas, this blend of Cabernet, Malbec and Petit Verdot pushes cola, chewy plum and black-fruit flavors. The back end is all about coffee, mocha and bitter chocolate, and as a whole this wine shows Argentina in a fine light. As for the winery, Chakana almost always gets it right.
Heavily toasted aromas promise strong wood flavors. The fruit, rich with pear flavors, balances that wood, although the wine does need a few months more integration.
Heavily toasted charred oak aromas meet maple syrup flavors in this sweet and full-bodied wine. It is heavy on the oaky elements and light on natural-tasting fruit flavors.
Heavily toasted oak aromas precede spicy, black fruit flavors in this full-bodied, tannic wine. It fires on all cylinders, from its intense smoky, charred aromas to its concentrated blackberry flavors to its mouth-coating, fine-grained tannins that grip the palate and help the finish linger.
Heavily vegetal and unclean on the nose, then pickled on the palate, as in sauerkraut. The only thing saving this from the flusher is decent body weight and mouthfeel.
Heavily wood aged, this wine is tough and dry, with aggressive toast flavors. The concentration is there but is not from fruit.
Heavily wooded, the wine is essentially toast with a touch of fruit. Of course, it is young, and the rich black fruits behind all this smokiness will come through. Drink after 2019.
Heavy-handed Champagne, and rather overblown. The fruit has flavors of ripe apples, with strong hints of sweetness from the dosage.
Heavy-handed oak on the nose is reflected through aromas of wet cement, char and wood resin. A grabby palate is full of oak tannin, while this tastes saucy and earthy, with savory berry and black-plum flavors. On the finish, the flavor of residual raw oak is strong.
Heavy accents of vanilla and black tea as well as sharp acids and drying tannins characterize this Petite Sirah. If you like your reds big, brawny and oak soaked, this is your poster child.
Heavy and concentrated vanilla-cherry cola and gingerbread spice notes power the dense nose on this blend of 45% Mourvèdre, 37% Grenache and 18% Syrah. The dried cherries and vanilla bean character extends to the palate, where it also shows Vietnamese coffee flavors mixed with creamy mocha.
Heavy and dark, with licorice, fruit syrup and blackberry pie aromas. The palate is lush, deep and chugging along at max ripeness, while the flavor profile pushes blackberry and prune flavors. Roasted and coffee-laden on the finish, with a ripe, ready personality. Drink now.
Heavy and dense in the mouth, with rich flavors of grilled blackberries, pepper and a lovely addition of toasted oak. Nice and dry, but a bit too soft, and would benefit from greater structure.
Heavy and dense up front, with dark, forceful aromas. The palate is crisp and tight, with firm plum and berry fruit in front of a short, basic finish. A good, standard wine with good depth and character; 100% Tempranillo.
Heavy and dense, with a soft texture and melted, thick tannins. Lacks structure and vitality, although the blackberry, currant, chocolate and spice flavors are very good.
Heavy and dull, like cherry pie filling, dusted with cinnamon and cocoa, without the pie shell. That baked crust provides the crunchy structure, which this fruit bomb lacks.
Heavy and dull, this dry Zin has overripe flavors of raisins and prunes, and is quite tannic. Drink now.
Heavy and dull, with a soft texture framing cherry, berry and spice flavors. Pinot's famously silky texture is there, but the wine isn't offering much else.
Heavy and dull, with berry, licorice and dark chocolate flavors that are without life and zest.
Heavy and dull, with extracted raspberry jam flavors.
Heavy and dull, with softly candied raspberry and currant flavors.
Heavy and extracted, with jammy berry-cherry flavors wrapped into firm tannins. Oak adds sweet caramelized vanilla. Drink now.
Heavy and fat, this dark-colored rosé has a bitter character along with vanilla and spice flavors. The almost-sweet texture is round and soft at the end.
Heavy and fruity, with soft blackberry and cola flavors. With solid fruit and a firmly dry finish, it's a good burger wine for a weeknight.
Heavy and full-bodied, a dense, soft Pinot Noir that seems too ripe for comfort. The cherry and currant flavors veer into raisins. The vineyard is from the warmest part of Russian River Valley, almost into Dry Creek Valley.
Heavy and globular on the nose, then mulchy, salinic and disjointed for the rest of the ride. Awkward and lemony feeling, with herbal berry flavors, tartness and just not much Pinot pizzazz. A jumbled wine that does not shine.
Heavy and gold in color, with aromas of browned butter, wheat and corn cakes. The bouquet and color are heavy, and so is the palate: There you get oak barrel and toast, but little to no fruit. Even the finish is woody, with just a hint of melon and banana. A good experimental wine for those eager to taste oak; otherwise steer clear.
Heavy and inert, with simple cherry Lifesaver candy and spice flavors and an aggressive texture. But it is dry.
Heavy and jammy for a rosé, with strong flavors of cherry, oranges and raspberries. Made from Cabernet Sauvignon and Nebbiolo.
Heavy and mealy on the nose, with stalky white-fruit aromas. The palate is weighty and sticky, with a cloying feel and sweet, baked flavors of apple and honey. Then it turns distinctly bitter and pithy on the finish. Generally speaking, Calatayud is not white wine country.
Heavy and needing air at first, the nose evolves from being dense with an iodine note to meaty and intriguing. On the palate this is tannic and mouthfilling but fair on the palate, with cherry, cassis, tobacco and herb flavors. A note of cassis remains on the finish, which goes out with gusto.
Heavy and oaky, this has toast and butterscotch flavors. This won't age, so drink up.
Heavy and oaky, with a full-bodied, soft mouthfeel. But it's rich and sweet in cherries, blackberries, plums, mocha and spices. Pretty good price for a nice, everyday Merlot.
Heavy and rich in the mouth, this has jammy raspberry, vanilla and white sugar flavors.
Heavy and rich, as Pinots from this vineyard tend to be. Also exceptionally ripe, with massive cherry marmalade and smoky, sweet oak flavors. Feels young and direct and easy to drink, with a fruity sweetness. Glamorous, but the price seems out of line.
Heavy and seemingly sweet, this has the taste of black raspberry syrup and melted red licorice.
Heavy and smelling a bit of creamed corn and wax. The palate is oddly spritzy and big, with sweet, chunky apple and pineapple flavors. Finishes with sweet pineapple as well, and overall it's probably too tropical and chunky.
Heavy and soft, this has cherry, mocha and spice flavors. The blend is mostly Syrah, with the rest comprised of Bordeaux varieties.
Heavy and soft, this is lacking in structure and vitality. It has some ripe flavors of blackberries, currants and spice. Drink up.
Heavy and soft, this Petite Sirah has sweet and sour flavors of cherries and mint.
Heavy and soft, with firm tannins. You'll find modest currant fruit, with a harsh, raisiny finish.
Heavy and soupy in its current state. This is one chunked-out white wine that is barely hanging on with flavors of papaya and dried-out peach. Has lost whatever freshness it may have had.
Heavy and stalky smelling, with burnt aromas. The leaden palate is weighty and short on freshness; tastes pithy and stalky, with some nectarine and plum thrown in. Seems to be fading.
Heavy and sweet in cherry and blackberry flavors, this blush wine shows why Cabernet Sauvignon is a challenging variety for rosé. While it's a sound wine, it lacks vivacity.
Heavy and sweet, almost sugary in blackberry, currant and chocolate flavors, with a smoky, hot finish. A good wine that will appeal to those who like its candied taste.
Heavy and sweet, this wine has melted cherry-jam and Dr. Pepper flavors and some heat from the alcohol.
Heavy and sweet, with apricot jam, tangerine, buttercream and caramel flavors. A sound everyday Chardonnay for drinking now. Production was 10,000 cases.
Heavy and tannic, with baked cherry-berry flavors and a sharp finish.
Heavy and waxy, with overdone varietal aromas that seem oily. Lots of pepper and cumin, but what about the fruit and acidity? Nowhere to be found.
Heavy aromas of baked berry fruits and raisin suggest a bit of overripeness. On the palate, that take is confirmed by chunky weight offset by natural acidity. Flavors of oak barrel, raisin and tart plum cover a wide spectrum, while this blend of Garnacha, Tempranillo and Carignan finishes long, with black-fruit flavors. Drink now.
Heavy aromas of burnt leaves, rubber and compost overshadow any berry fruit notes, while the palate is creamy in feel, with basic flavors of spiced, earthy cherry and berry. Fairly oaky on the finish and overall a step back in quality from previous vintages.
Heavy aromas of chocolate, exotic herbs and ripe black fruits stop short of clubbing you over the head. The palate, however, is not that subtle; it's thick and chewy in an overripe way. Oak-heavy flavors of clove and char dominate the flavor profile, while a heavy finish doesn't downshift even one gear.
Heavy aromas of herbal berry fruits and wood smoke are rustic. This wine feels resiny and edgy, while saucy, oaky flavors of pancetta and tomato finish with notes of sausage, fennel and bacon.
Heavy aromas of oak, char and syrupy berry fruits don't smell entirely natural. This feels tannic and scratchy, with missing parts. The flavor of candied, sweet, dominating oak is front and center, while mint, carob and stewed berry flavors finish this off.
Heavy aromas of raisin, oak and chocolate are copied on the palate that tastes of oak, vanilla and raisiny fruit. It has a woody finish.
Heavy aromas of vanilla rooibos, maple syrup and cooked cherries foreshadow what's to come on the palate. Thick in texture, jammy cherry flavors carry burnt sugar and toasted vanilla tones.
Heavy as dead weight, with a raisiny nose. Only dried out, semisalty plum flavors work the palate.
Heavy barrel aromas suggest sawdust, while a grassy, herbal accent brings a green character into play. Drawing and a bit high in acidity, this tastes herbal, with a pyrazinic note of eucalyptus. The minty finish is brightened by lasting acidity.
Heavy berry aromas are slightly raisiny, indicating modest overripeness. A plump, soft palate isn't surprising, while loamy, jammy berry and plum flavors are a bit herbal. A finish with jammy weight, spice and a recurrence of raisin marks the close.
Heavy berry, leather, mint and oak aromas show a bit of stalkiness in front of a regular feeling palate with mossy, earthy berry flavors. A chunky, savory tasting finish with fresh acidity and length keeps things moving in a positive direction.
Heavy butter, toast and caramel aromas and flavors give this wine a lot of impact, while the fruitiness is mild and the mouthfeel is soft.
Heavy butterscotch and crème brûlée aromas signal that this wine is in it for jam-packed flavor. But the nose doesn't translate to the palate, which instead becomes light and nondescript.
Heavy char and cedar aromas sit atop green-leaning black-fruit scents. This is tight, juicy, acidic and woody on the palate, with shallow black-fruit flavors that are largely covered by charred oak. A zesty, toasted and tangy finish is full of life but falls short on complexity and depth.
Heavy doses of char, rubber, graphite and hickory dance with black fruit aromas. Tastes big, rich, resiny and lemony, with a ton of barrel action forcing up chocolate, resin and dark spice flavors. Warm and long on the finish, with power to spare. 100% Garnacha.
Heavy duty purple aromas of blackberry chiffon and blueberry pudding are lifted by a strong dill element on this darkly layered bottling. Baked blueberries meet with black olives, more dill and cut oregano, held together by a strong tannic structure.
Heavy extraction has given the wine a dark, bitter-chocolate character along with a serious amount of toast flavors. The result is a wine that is tough and only hinting at the fruit. It will probably soften as it develops although that firm wood character will likely remain. Drink from 2018.
Heavy flavors of vanilla syrup coat the tongue, obscuring the fruit but not quite hiding the green tannins. Though such flavors are not unusual in many inexpensive Merlots, it's a little disappointing from a grower with such excellent fruit to work with.
Heavy for a Pinot Noir, it's almost unrecognizable. While it is a nice, rustic red wine, dry and spicy, with lots of berry fruit, it's just not particularly Pinot-esque.
Heavy fruit concentration meets thick, velvety tannins in this full-bodied, deeply colored and extremely flavorful wine. It's big enough to pair with big proteins, and concentrated enough to keep improving in the cellar. Best after 2019.
Heavy handed in ripe fruit and oak, with a soft, sweet mouthfeel. Will appeal to fans of the tropical fruit and buttered toast style of Chardonnay.
Heavy hayfield aromas are oxidized, and the flavors of almond peel, citrus pith and baked banana do nothing to impress. Not a fresh or healthy wine, if it ever was. Past its prime.
Heavy in alcohol and overripe, but entirely dry, and the black currant, chocolate and pepper flavors will play well against richly sauced barbecue.
Heavy licorice bombards the nose on this blend of 50% Cabernet Sauvignon, 20% Cabernet Franc, 14% Merlot, 8% Merlot and 8% Petit Verdot, but there is plenty of cassis, fudge, brandy and mint to add complexity. Solid acid and firm tannins grab the palate's attention immediately, allowing blackberry, dried herbs and a rocky minerality to converge cleanly.
Heavy new wood influence gives a creamy, toasty palate, the fruit lying under this smooth surface. It is juicy, packed with firm tannins. It will take several years for the wine to properly integrate.
Heavy oak-based aromas provide cover for the grassy, green scents. It feels clunky and grabby, with jumbled flavors of sweet oak and green-leaning fruit.
Heavy oak and caramel aromas are dominant, with suggestions of mocha and sawdust. This is tight and drawing on the palate, with wood-dominated flavors of resin, clove and distant berry fruits. This simmers with oak and clove on the finish, but should clean up with another year or so in bottle. Drink through 2017.
Heavy oak and herbal berry aromas start this old vines Garnacha. Give it some breathing time. Grabby, sticky and a bit narrow in the mouth, this tastes of woody blueberry with herbal overtones. Minty oak and strong tannins push the finish. Drink through 2020.
Heavy oak and lees were applied to this wine's rich, ripe flavors of tropical fruit, Meyer lemon, orange and lime. It's delicious, but it lacks nuance and complexity.
Heavy oak and marginal white-fruit scents make for a compromised nose. This feels chunky and resiny, with heavy flavors of clove and raw wood. Additional clove notes on the finish render this Chardonnay an underachiever.
Heavy oak and spice aromas are the primary greeting on this muscular, thick, well-made Malbec. Following the lead set by the bouquet, this tastes of spicy oak, chocolate and creamy blackberry. Clove, nutmeg and chocolate flavors drive the finish.
Heavy oak aromas are dominant in this wine. Drawing in feel and showing a high level of tartaric acid on the palate, this tastes woody and resiny, with blackberry flavors ending on menthol and heat.
Heavy oak aromas of vanilla, marshmallow and milk chocolate dominate the nose, flavor profile and finish on this candied, sticky blend.
Heavy oak aromas rest forcefully on top of plum and black cherry scents. This is fresh and proper in feel, with dominant oaky graininess and medicinal berry flavors that finish woody like a plank.
Heavy oak aromas sit atop wiry plum and spice scents. This feels tannic and tough, with up-front oak and herbal berry flavors. A dry tannic, spicy finish features palpable oak that tastes forced and like plastic.
Heavy oak flavors and a massive mouthfeel make this wine a little intimidating for the uninitiated, but those who enjoy spicy oak flavors like vanilla and nutmeg—as well as the smoky overtones that come from toasted oak—will enjoy it. Thick layers of drying tannins almost overwhelm the palate, but then the ripe fruit kicks back in to keep it controlled.
Heavy oak gives off sawmill aromas, with only touches of apple and stone-fruit scents lurking below the surface. This feels creamy, heavy and striving for balance. With a ton of oak flavor leading the charge, it tastes woody, candied and spicy, but also jumbled and unfamiliar.
Heavy oak gives this Tempranillo from Zamora an inky, resiny, charred set of aromas. Its muscular palate is softened somewhat by creamy oak. Woody mocha, blackberry, vanilla and spice flavors linger into the finish, feeling rich but also punchy and tannic. Drink through 2024.
Heavy oak greets you on the nose in the form of shoe polish and blackened aromas. This feels ripe, solid and woody, with good structure. Flavors of plum, mint and oak resin turn spicy and minty if given time, while the finish is driven by crisp acidity and plum and raspberry flavors.
Heavy oak is a front-row theme throughout this tannic, extracted, black-tinted Garnacha. Hot fudge sundae and sawmill aromas lead to a palate that's as tannic as sandpaper. Its charred, heavily oaked flavors finish chocolaty, with a lasting and overbearing taste of clove, lacking balance and clarity of fruit.
Heavy oak is a major theme on this full-bodied Malbec that's cool and woody to start, with aromas of vanilla and sweet plastic along with ripe blackberry and cassis. Wall-to-wall huge in mouthfeel, this tastes mostly of toasty oak, with blackened, charred berry, mint and peppery flavors in the backdrop. In time look for the oak to settle and the fruit to emerge. Drink through 2021.
Heavy oak notes with a slight chemical/turpentine scent crowds the nose on this basic Chardonnay. A resiny quality carries over onto the palate along with citrus and cinnamon spice flavors.
Heavy oak on the nose means aromas of pencil lead, wet cement and blacktop are in the lead. This wine feels resiny and tannic, with a similar woody flavor accenting herbal black fruit. Although this is a good Cabernet, it's quite oaky.
Heavy oak on top of cherry aromas results in a chemical-driven, woody bouquet. This feels high in acid, with an oaky, resiny offset. Sour plum, vanilla and resiny flavors finish short, lean and citric.
Heavy oak scents create a popcorn nose that leads to flabby flavors of peach and melon. The wine is woody and simple.
Heavy oak use is still evident (this wine is from the 2006 vintage so those toasted notes should be integrated by now) and takes away from the natural integrity of the fruit. Spice, tobacco and chocolate appear and the wine ends with fresh crispness.
Heavy oak, like the kind you get in a sawmill, is the opening on this Malbec-Bonarda blend, and that's supported by grapy aromas. Saturated, rough and bulky on the palate, this features massively spiced, lavishly oaked berry flavors that lead to a banging finish with scraping tannins.
Heavy oak, vanilla and lightly herbal black-fruit aromas are savory and border on soupy. In the mouth, this is rich, saturated and jammy. Flavors of maple, chocolate and toast accent fully extracted dark-fruit flavors. Full chewy tannins result in a pounding finish. Drink through 2022.
Heavy on the bouquet, with baked, rustic black fruit aromas that turn cheesy and leathery with airing. Chunky but layered in the mouth, with thick, ripe black cherry and blackberry flavors. Sweet, lightly herbal and heavy on the finish.
Heavy on the oak, this soft, rounded estate-made Merlot brims in red fruit and herb. A bit of a mouthful now, it should evolve in the bottle and in the glass, burning off some of the wood over time.
Heavy on the oak, with overpowering buttered toast and butterscotch flavors. Underneath all that are pineapple and peach flavors. The finish is sweet and heavy.
Heavy pear and apple aromas pound the olfactory senses, prior to citrus and Bosc pear flavors. In its favor, the acids are bright, which keeps the wine's weight and feel in balance. There's also an appealing flinty nuance, which will make it go well with shellfish and salads.
Heavy prune and raisin aromas are perfumed and rich, but arguably a bit overripe. Matching the nose, this feels thick, saturated and grapy. Flavors of black plum and blueberry finish chunky, with muscularity but also a rubbery flavor note.
Heavy sagebrush and chaparral spices meet with cherry fruit and a touch of asphalt on the nose of this bottling. The palate is earthy with loam and juniper flavors, all woven into dark cranberry fruit.
Heavy smoke aromas mesh with red berries on the nose of this blend of 69% Cabernet Sauvignon, 21% Merlot and 10% Petit Verdot. Smoked meat, blackberry fruit, the tang of anise and roasting herbs arise on the palate.
Heavy tannins, which accentuate the acids, lock this wine down now, making it astringently dry and tart. Underneath all that are deep, earthy flavors of blackberries, coffee and pepper. Doesn't seem to be ageworthy, so drink up.
Heavy toast aromas follow through to a wine that is packed with new wood and some fruit. It has a biting burnt edge that may soften.
Heavy wafts of petrol and oak dominate at first in this wine, before some air and some swirling in the glass reveal more lifted aromas and flavors of lemon candy, green apple and apple tart. A tale of two wines in some ways, it zigzags between crisp and luxurious, finding its balance in the glass.
Heavy white-fruit aromas have an almost “canned” quality. This is more like citrus juice than defined white wine, with hugely ripe tropical and citrus flavors culminating in creamy weight. This is 80% Godello and 20% Doña Blanca.
Heavy white-fruit aromas manage to stay fresh, while in the mouth this is ripe and chunky. Flavors suggest melon, creamy oak and banana. The finish is warm and sticky.
Heavy wood aging dominates this rich wine at this stage. That should integrate to leave an almost California ripeness from the 100% Merlot. It has a full and rounded structure, cushioned by generous fruits.
Heavy wood aromas are mitigated on the palate by the ripe fruit, making for a rich wine with black plum flavors as well as a core of tannins. It's going to develop well and quickly, so drink from 2016.
Heavy wood aromas from new French oak barrels show equally strongly as dark chocolate flavors on the palate from this 50/50 Merlot/Malbec blend. The wine, tiny production from 2.5 acres, is all wood, very firm and tough. Only the acidity suggests a potential fruitiness. This estate has been in the Noël family since 1800.
Heavy wood masks the fruit in this wine, leaving a dense and dry toasty character. Only underneath are there signs of fresher acidity and black-currant fruits. Wait until 2019. Denis Dubourdieu and Christophe Ollivier consult with manager Philippe Lacoste for the Beraud-Sudreau family.
Heavy, baked aromas of black plum, berry and rubber are dense and chunky. This is big, grabby and tannic in feel, with grapey flavors of blackberry and earthy tobacco. A minty, round, soft finish is plump and grabby.
Heavy, chunky and waxy, and really not that appealing. There's more than enough baked notes, corn and mealy qualities. Not much else to say.
Heavy, concentrated aromas of raw oak and related vanilla compete with blackberry and cassis scents. This is full in body, with pushy, grabby tannins. Toasty, creamy blackberry flavors are woody and inky, while the finish tastes baked and blackened. Drink through 2019.
Heavy, dense and dry, this Cabernet Sauvignon is stuffed with blackberry, currant, anise and licorice flavors, and it shows plenty of oak influence. It's also fairly tannic. Drink now.
Heavy, dull and sweet, this Chardonnay has one-dimensional apricot, orange and oaky flavors.
Heavy, generic cherry aromas are a touch volatile. This feels full and bouncy, with juicy acidity. Flavors of black fruits are ripe but lack complexity, while this is hot and raspy on the finish.
Heavy, grapy aromas are topped with forceful oak. This wine feels big but mostly fresh, with grapy, oaky flavors that suggest burnt hickory wood. A touch of char rises up on the finish of this Garnacha-Syrah blend.
Heavy, minty and smelling of shoe polish, barrel char and black licorice. The palate is chunky but overall it has pretty good structure. Meanwhile, the flavors of raspberry and plum carry a heavy oak influence. Spice and resin, additional reflections of the oak, dominate the finish.
Heavy, oaky and fruity now, but it's a young Cabernet, and all the signs point to ageability. The tannins are firm, in the way of Napa, the acidity is just right, and the core consists of massive black currant and cassis flavors, with a fine minerality adding to the structure. The winemaker is the brilliant Kirk Venge.  Drink 2017 and beyond.
Heavy, raisiny aromas carry heat and a whiff of vinegar. In the mouth, this is thick and almost syrupy. Earthy flavors of blackberry, raisin and prune finish chewy but flat. Look for a ripe, rich wine that's soft and earthy more than structured.
Heavy, raisiny aromas of cherry and chocolate are ominous. This feels thick, out of shape and awkward, with zero elegance. Weedy, raisiny, syrupy berry flavors finish fat, with a palpable note of cooked fruit.
Heavy, raisiny aromas open this stewed, overweight red with sticky flavors of prune and overbaked berry. A gummy finish shows no agility.
Heavy, raisiny, ripe aromas of prune and earthy blackberry set up a chewy, oaky, mildly tannic palate that's fully stuffed with woody, baked, almost malty flavors of blackberry, chocolate and toast. This is a rich, ripe number, with a loamy, toasty finish that shows black licorice and jammy cassis flavors. Drink through 2018.
Heavy, rooty aromas of stewed black plum, raisin and prune set up a thick, tannic palate that's jammy like the nose. Prune, raisin and chocolate flavors are oaky and very ripe, thus the finish is earthy, baked in feel and raisiny in flavor.
Heavy, rubbery aromas of iodine and damp cellar are earthy but not fully convincing. Like many Michel Rolland wines, this is huge, spongy and tannic, with maximum extraction. Massive, grapy flavors of black fruits and bacon finish herbal, minty and tannic to an extreme. Drink through 2019.
Heavy, soft and a little dull, but it feels lightly silky in the mouth, and is fully dry, offering good flavors of cherries, currants and herbs.
Heavy, soft and a little sweet, this lacks the vibrant dryness and zest a good Pinot should have. The blackberry and cherry flavors have a slightly burnt, pie-filling flavor. Domaine Chandon has done better with Pinot Noir in the past, and it can do better than this.
Heavy, soft and dense, like melted black cherry and raspberry marmalade, sprinkled with cinnamon, brown sugar and nutmeg. Rich, but lacks vitality. Drink now.
Heavy, sweet and super-oaky, like a liquid infusion of buttered popcorn, pineapple jam and vanilla meringue. Will appeal to many, but purists will find it heavy-handed and manipulated.
Heavyweight aromas of molasses and honey are friendly but flat. A dry, drawing palate holds nutty, salty walnut flavors that run only so deep before bottoming out. A tight, basic finish doesn't waver.
Hedges is one of a handful of Washington wineries producing top- caliber wines in significant quantities. This is their best deeply colored, elegant and Bordeaux-like in style and substance. Powerful, muscular black cherry fruit blends with dense, firm tannins, highlighted with elements of iron and earth. The wine, though young and compressed, is a perfect expression of Red Mountain Cabernet. About 20% Merlot is also in the blend. 2,100 six-bottle cases made. Editors' Choice.
Hedonistic aromas of hot red-cherry pie with buttery crust show on the nose of this bottling along with more intellectual touches of thyme and graphite. There's a strong herbal front to the palate, with bay leaf, mint and more thyme sprinkled atop boysenberry fruit. It finishes with a bit of earthy dust.
Hedonistic berry, raisin and fig flavors are complete. While this is tight and tough on the palate, it's solid as a boulder in terms of structure and balance. A ripe mix of black-fruit and mocha flavors finishes with all the power one could ask for. Drink this Bordeaux blend through 2027.
Hedonistic notes of hot cherry pie prime the nose on this wine, which gains complexity thanks to sagebrush, eucalyptus and black slate aromas. The palate is driven by cranberries and boasts firm, incense-powered tannins, with chopped herbs and pine sap elements as well.
Heftier than the producer's Platt Vineyard Pinot, this estate-grown wine features astoundingly bright acidity around dense black cherry fruit. It saw 10% stem inclusion during fermentation and was aged in 20% new oak for just over a year, a recipe that works to buoy the wine and give it plenty of complexity.
Hefty and a tiny bit herbal on the nose, with tomato, red berry and spice aromas. The palate is perfectly formed and balanced, with roasted berry, smoked meat and earthy flavors. Turns juicy and dry on what amounts to a tight finish. Excellent modern Rioja to drink now through 2015.
Hefty and concentrated in flavor, with a thick layered texture, this wine is made from two blocks of the famous vineyard. Mango, apple skin and substantial background oak give it a tension between sugar and spice.
Hefty and fruity, with depth to the black fruit nose. The palate is a bit sticky and tannic, but it's ripe and driving, with wild raspberry, black plum, tea and spice flavors. Finishes a hint herbal, but on the plus side the wine isn't overextracted or too jammy and sweet.
Hefty and rubbery on the bouquet, with black-fruit aromas and some dustiness. The palate is fresh feeling, with full acidity and a mildly stretched set of lively berry and roasted flavors. Comes up a bit short and hollow on the finish, but good all totaled.
Hefty tannins are resolved into a velvety texture by the intense fruit and cedar flavors in this full-bodied, beautifully made wine. Notes like blueberry, dark chocolate and cocoa powder coat the palate and linger on the finish. It's thick and tannic in mouthfeel, but those tannins feel rounded and generous.
Hefty, spicy aromas like black pepper, cardamom and wood smoke are followed by ripe, almost thick sensations of blackberry, blueberry and dried black fig. The mouthfeel of this wine is broad and soothing, the body extra full, and the finish lingers nicely.
Heidi Barrett makes this 100% varietal wine, coaxing lovely, fully ripe cherry and cassis notions from the intensely perfumed glass. A sizable tannic structure girds the fruit, adding graphite and tar accents. It finishes on a dried herb note.
Heinrich's Blaufränkisch is a concentrated and deeply tannic wine. It shows a mineral texture to go with the black plums and powerful structure. Intended for long-term aging, its acidity and dry core are already promising. Keep 3–4 years. Glass stopper.
Heirloom tomatoes, tomato leaf, green olives, wild berries and green peppercorns make for a very herbal though entirely compelling expression of cool climate Pinot Noir. The green-pepper and tomato character carries onto the sip, delivering a very interesting wine though one that many seeking a riper style will not enjoy.
Hekate is an amber-colored dessert wine made from a blend of overripe grapes in central Sicily. Its aromas recall apricot, orange peel and chestnut honey and the wine offers special floral notes that last long over its silky mouthfeel. Hekate is named after a Greek goddess who bestowed kindness and wealth and was a guardian of youth.
Hekate, made with a blend of aromatic grapes from Sicily, is a rich and decadent wine that opens with a luminous amber color and intense aromas of candied orange, sweet almond paste, dried flowers, peach and honeysuckle. The wine is thick and dense with crisp citrus flavors and would pair with crème caramel.
Held back all these years, this Bordeaux-style blend is just beginning to shed its fresh, primary raspberry and cherry flavors. In their place are drier versions of the same, with hints of mushrooms and violets. The wine is a little soft, but certainly delicious, and is drinking well now.
Held back and re-released in the spring of 2014, this is smooth and still fruity, the fruit rounding into secondary flavors. Not a big wine, it smoothes out quickly and seems to have a hint of leather, with the finish tailing into a vague fade.
Held back for almost five years, this GSM (plus a dash of Cinsault) is thoroughly delicious and drinking beautifully. It's toasty and dark, packed with black cherry and cassis fruit, along with strong streaks of wood smoke, graphite, black olive and mineral. Cellar until 2024 at least.
Held back for extra bottle aging, this a big wine. It has abundant aromas of spicy, smoky oak, rich flavors like blackberry and black pepper, and an almost thick texture that coats the mouth, helping that flavor linger on the finish.
Held back for five years, but it hasn't done the wine much good. Earthy, with funky aromas. The flavors aren't bad, veering toward blackberries, but it's still pretty tannic.
Held back for four-plus years before release, this Bordeaux blend has become softly gentle and approachable. It's rich in cherry, raspberry and cassis flavors, with a gorgeous, plump coating of sweet, toasted oak. Drink over the next five years.
Held back for four years before release, this Zin has achieved a creamy softness. The flavors offer a blast of peppery, briary wild red, black and blue berries and currants, with vibrant hints of bacon, cola and sandalwood. Great value in a Zinfandel this likeable.
Held back for four years, this Pinot still is a little gritty, with some sharp edges. The cherry, cola, oak and bacon flavors have a barnyardy funkiness. Ready now.
Held back for more than four years, this Cab remains tough in tannins and lush in primary fruits. It's as ripe as any '09 out there, with black cherry, currant, chocolate and roasted coconut flavors. A succulent sweetness runs throughout, despite the absolutely dry finish. Hold until 2018, and if you have more than one bottle, drink one every additional year.
Held back for nearly four years, the tannins in this bottling have begun to resolve, but it's still a tight, immature wine that needs lots of time. Enormously rich and concentrated with mountain blackberries, dark chocolate and minerals, its balance puts it right up there among the Napa players. Give it 6–8 years to show what it can do.
Held back for nearly four years, this Pinot still brims with acidity. Tartness is the shock that precedes columns of raspberries, cherries, pomegranates, persimmons and cola, bearing banners of exotic spices. A precise, intellectually pure wine, it should be decanted now, and will develop interestingly over the years.
Held back longer than most Chardonnays, this single-vineyard wine is beginning to pick up bottle complexity. It's a connoisseur's wine, not dazzlingly rich and sweet, but dry, acidic and minerally, with lemon and orange citrus fruit flavors. You have to appreciate subtlety to like this artisanal wine. Should evolve in interesting ways over the next six years.
Held back probably to tame fierce acidity, and it's still a young, lean, tart wine. Fresh, juicy flavors of lemons drink very clean and vibrant, but it's austere stuff. Try with goat cheese on toast.
Held back, for some reason, for more than six years, this wine is showing beautifully now. Exhibits really fine structure, with firm but soft tannins and good acidity framing blackberry, cherry, cola and sandalwood flavors that are just on the verge of turning complex in the way of old wines. Should continue to evolve in interesting ways over the next 3–5 years.
Hello alcohol and black cherry liqueur. A nicely made and compelling Syrah this is, although the alcohol is intense. The wine has mighty tannins and is very fruity, with an added note of black licorice. The peppery finish will make you want more.
Helped by extra bottle age, this Syrah is the best of the latest releases from Cliff Creek. Balanced and varietal, its spicy berry fruit is highlighted with grapefruity phenolics. Flavors penetrate and stand up well into a medium-long, balanced finish.
Hendry has a good track record with Cabernet, and although this isn't their best effort, it's an interesting, moderately ageworthy wine. It's pretty tough in tannins right now, but the astringency frames ripe blackberry and cassis flavors that linger in the finish. Needs time. Best 2008–2010.
Hendry has waited nearly four years to release this Zin, but it's not clear that age is on its side. The wine is dropping its raspberry-cherry fruit, but high, hot alcohol and hard tannins remain behind. Best now while it still has some richness.
Hendry Vineyard Zinfandels are among Napa's best. With this release, Rock Wall brings their high alcohol, lusty touch to the wine. It's a huge Zin, dry and tannic, with ripe blackberry, dark chocolate and crushed black peppercorn flavors. Drink it now and through 2021.
Henry estate, Scott Henry explains, “is more Alsace/Burgundy country, but we feel we are on the ragged edge of pulling these Bordeaux guys off.” A fair and candid assessment. This is a lean, but not too green, Merlot. It shows dark cherry fruit, some stem and wood, and fairly stiff tannins.
Henry Fessy's can-can dancer is with us again on this bottle of red cherry fruity wine. There is a texture of acidity, the fruit attractively integrated. Soft tannins complete this fresh, fruity wine.
Henschke is best known for its red wines, but the 2005 Louis Sémillon shows they know a thing or two about whites as well. It combines some toasty, smoky characters with herbal notes on the nose, then develops flavors of wax, spice and citrus, lingering elegantly on the finish. Tasty now, but might develop even more interesting complexities with additional age.
Herb and barrel spice aromas are light, with a high-toned berry top note. The black-fruit flavors are smooth and sultry. You want more from the aromas but the flavors quickly compensate.
Herb and barrel spice aromas lead to plump cherry and cranberry flavors. The tannins bring some grip.
Herb and candied plum aromas and flavors ride a rather light texture in this medium-bodied, fruity and slightly oaky wine.
Herb and citrus aromas lead to lightly spritzy, just off-dry tropical fruit flavors that linger.
Herb and clove wrap around strong, structured tannin in this pretty wine from a cool region of the Napa Valley. Blackberry and cranberry play off one another, allowing for a balance of savory and fruit, while the finish is peppered in integrated oak.
Herb and flower aromas mix with notes of coffee and dark fruit. The licorice and black-fruit flavors show intensity, with a lick of tannins in the background.
Herb and mineral aromas and flavors prevail in this dry, light-to-medium-weight sparkler. It has decent texture, but the flavors bear a medicinal quality ending with a slight bitterness.
Herb and mint aromas dance with lactic berry notes, and as it unfolds a mask of sawdust and forced oak rises up to smother things. The palate is woody, tart and lemony, with an angular feel and a resiny finish. Harmony is in short supply here.
Herb and olive aromas give this Malbec a slightly green nose. There's a lot of body and acid once it hits the palate along with flavors of herbal berry, mint and pepper. This is sturdy, fully oaked and minty on the finish.
Herb and red-fruit aromas are accented by light volatile notes. The cherry flavors are lush and full but can't make up the difference. Tasted twice with consistent notes.
Herb and spice aromas mix with volatile notes. The flavors are light and elegant, but seem a bit faint.
Herb and strawberry flavors shine through this rich, southern-feeling wine. It is ripe and smooth, with a bright, lively aftertaste.
Herb aromas and veggie flavors dominate this light-bodied wine. Not much fruit flavor peeks through the herb garden, but the lean white pepper notes and crisp texture are appealing.
Herb aromas mix with notes of blue and black fruit and sweet barrel spices on the nose, showing smoked meat in the background. The dark fruit flavors are broad in feel and linger on the finish.
Herb notes are at the fore, followed by red cherry, pencil lead and generous barrel spices on this aromatic brooder. The palate is fresh and lively, backed by firm but still well-integrated tannins.
Herb, anise, baking-spice, smoke and dark-fruit aromas are followed by medium-bodied fruit flavors surrounded by velvety tannins. The balance is just about spot on.
Herb, baking spice and exotic spice aromas are followed by tart luscious cranberry and cherry flavors. It comes off as a bit oaky but it still brings a lot of appeal.
Herb, black currant, blackberry and vanilla aromas followed by sweet plump dark cherry and coffee flavors with a squeeze of tannins. It provides a lot of immediate appeal.
Herb, cherry, smoke, cedar, vanilla and coffee aromas are out front, with the Cabernet Sauvignon blended in (18%) showing itself. The palate is rich but well balanced, with coffee flavors lingering on the finish. It doesn't seem entirely varietal but it brings plenty of appeal.
Herb, cherry, wood spice and vanilla aromas are followed by cherry and blackberry flavors backed by a squeeze of dry tannins. There are good things going on but the oak gets a bit up front.
Herb, coffee and cherry aromas are followed by the sweet ripe taste of café au lait. A light grip of tannins provides support.
Herb, currant, vanilla and tire-rubber aromas are at the fore. The blackberry flavors drink off dry, sweetening toward the finish.
Herb, dark raspberry and flower aromas take the lead on this young wine that saw just five months on neutral French oak. The cherry flavors are plush in feel, lingering on the finish. It's a very understated wine that appeals to the senses.
Herb, dried leaf, green pepper, tobacco and spice aromas are followed by plump yet elegant cherry and tobacco flavors. Smoke and savory notes linger on the finish.
Herb, flower and espresso bean aromas are followed by a silky textured palate that is still tightly wound. Fine-grained tannins provide the frame. Give it some time to open up.
Herb, flower and exotic spice aromas lead to broad creamy-feeling fruit flavors that persist on the finish.
Herb, grapefruit and passion-fruit aromas lead the way on this well-priced pleaser. The flavors are plush in feel but with plenty of acid backing them up.
Herb, medicine cabinet, leather and dried cherry aromas precede an unusual mixture of sweet and tangy flavors. It all creates a somewhat uneasy mix in the glass.
Herb, pencil lead, plum and vanilla aromas are followed by smooth, soft blue-fruit flavors. It shows a beautiful sense of balance.
Herb, plum, spice and black-currant aromas are followed by well-balanced fruit flavors. The tannins bring some dryness, needing time to stretch their legs. Give it a short decant.
Herb, red-berry, vanilla and cherry aromas are followed by reserved black-cherry flavors. It shows a lot of restraint.
Herb, red apple, copper penny and dark cherry aromas are followed by sweet, full dark cherry flavors. The tannins are firm, needing some time to soften.
Herb, spice, smoke and a whiff of roasted meat lead into a wine that is balanced and deep. This puts a focus on the dark side: black fruits, tar, coffee and smoke. It's grainy and tannic, and the tannins and toast may eventually outrun the fruit. But it's a good effort in a Washington style, that captures the black olive and herbal leanings of the Bordeaux grapes.
Herb, spice, wild berry and wood aromas set up a round palate that's bigger than medium but not huge in size. Definitive Carmenère flavors of herbs, wild berry and spiced plum finish with moderate bitterness and tannic support.
Herb, stem, green olive and floral aromas lead to generous fruit and savory flavors that carry though the finish. It shows a lot of finesse and a beautiful sense of balance.
Herb, strawberry, cigar box and orange twist aromas provide interest. The palate is broad in feel, with lightly styled fruit flavors that deliver.
Herb, toasty oak, mineral and berry aromas precede a snappy, crisp sort of palate that's showing mostly herbal, toasty flavors of red berry and plum. The wine is good but regular in its approach, with a dry, peppery finish.
Herb, wood spice, coffee and cherry aromas are followed by broad and generous black-fruit flavors. The tannins provide some grip and need time to settle in.
Herb, wood spice, dried cherry, coffee and clove aromas lead to palate-coating full-bodied cherry and bittersweet-chocolate flavors. It captures the attention, with the feel providing as much enjoyment as the flavors, though at times it seems a bit advanced for its age.
Herbaceous and aromatic with a touch of minerality, this is a crisply light wine. It is bright, cool and ready to drink.
Herbaceous and aromatic, this is a crisp, green-fruit- and citrus-flavored wine. Grapefruit and green apple dominate the texture with its zesty character. Not for aging.
Herbaceous and brambly on the nose and palate, Wölffer's Estate Merlot is concentrated in red plum and cherry fruit but lean in structure, with lively acidity and a softly tannic finish. It drinks well now, but it could benefit from decanting.
Herbaceous and brisk, this elegant, medium-bodied Cabernet perks up on the palate with its crisp red-fruit and acidity. Straightforward yet pleasantly accented with hints of violet and black coffee, it would pair well with a variety of earthy, fall braises.
Herbaceous and crisp, it conveys flavors of citrus and freshly cut apple. It's a simple, fruity wine that is ready to drink with its lively final acidity and tangy texture.
Herbaceous and crisp, this wine shows its steely side before it brings out the fruit. It's mineral in character along with a strongly zesty intensity and a bone-dry, very fresh aftertaste.
Herbaceous and earthy, this playfully ponders the juicy delights of soft, red raspberry and black cherry, the wine somewhat silky on the tongue. It finishes consistently and bright in acidity.
Herbaceous and fruity, this has a textured character, with an orange zest note and a strong lemon juiciness. It's fresh and ready to drink, but it will likely age for a few years.
Herbaceous and green, this is a crisp wine, still with fresh, tangy fruit after four years. It is light, bright with lemon and green herb flavors and a tight aftertaste. Drink now. This small Roux estate has been in the family for five generations; now guided by Romain Roux. the winery is solar powered.
Herbaceous and richly crisp, its acidity is tangy with mineral undertones and bright green- and white-fruit flavors. This is delicious and fruity, with a great final zing.
Herbaceous aromas and a whiff of blackberry take center stage on this 65% Merlot and 35% Cabernet Franc blend. The dense palate doles out raspberry jam, French oak and white pepper alongside close-grained tannins that grip the finish.
Herbaceous aromas and bright citrus flavors give an almost-electric charge to this light-bodied, crisp and appetizing wine. Aromas of snap peas, parsley and fresh-cut grass lead to lemon and grapefruit flavors and a tingly mouthfeel. It's a perfect summer-to-fall drink.
Herbaceous aromas and flavors dominate this medium-bodied wine. It shows assertive herb and savory aromas, pungent lemon and celery flavors and a very crisp, dry finish.
Herbaceous aromas are balanced against a strong core of black fruit and berries. A touch of anise and roasted espresso beans add intrigue to the bouquet, while accents of licorice sticks, clove and whole black peppercorns carry the finish. A very well balanced wine with solid weight and appropriate medium grain tannins.
Herbaceous aromas of black olive, tree bark and pickle brine lead to a chunky, grabby palate. Unfamiliar flavors of briny berries and citrus struggle to find their way, while this blend of Cabernet Sauvignon, Syrah and Petit Verdot is highly herbal on the finish.
Herbaceous aromas of hay and tomato leaf meld together with notes of stone fruit, citrus and flint. The round, medium-bodied palate offers white grapefruit, candied nectarine zest, white peach, aromatic herb and mineral. Fresh acidity brightens the rich flavors.
Herbaceous aromas of mint and catnip are heavy on the nose, which also gives off a note of licorice gumdrop. This Malbec is tight and raw in feel, while herbal, spicy plum and currant flavors finish somewhat green.
Herbaceous aromas translate to a crisp, citrus-flavored wine that's light and fresh. The wine is fruity, bright and ready to drink with its intensely green aftertaste.
Herbaceous berry aromas blend with a strong scent of burnt coffee. Astringent and clampy on the palate, expect flavors that match the nose and a green, raw-feeling ending.
Herbaceous in aroma, dry and lean on the palate, this wine offers refreshment more than flavor. Light bodied, it has a tangy texture.
Herbaceous in aroma, this crisp and dry wine tastes fresh and lean—typical for a Sauvignon Blanc. It smells like parsley and thyme, is lemony and medium bodied on the palate, and has a tangy finish.
Herbaceous in character, this a crisp, lemon-scented wine, still so young and fresh. With its tangy character, it could well age for several months more.
Herbaceous in character, this also shows a creamy edge. Notes of ripe apples blend with touches of citrus fruits. A yeasty note spoils the purity of the fruit, but it's likely to disappear as the wine ages for a few months.
Herbaceous in character, this is a tight and tangy wine with crisp, grassy fruitiness. It has a rich palate, but maintains a tight and nervy feel to it. Best kept for a year before drinking.
Herbaceous in flavor and firm in texture, it brings a freshness and tang with plenty of acidity to perk up fish, shellfish or chicken like a squeeze of fresh lemon.
Herbaceous on the entry, this Cabernet Sauvignon-majority blend has traces of each of the other red Bordeaux varieties. Blackberry and tobacco follow suit, building to a full-bodied experience of highly walled tannins that mellow to a smooth finish.
Herbaceous red-fruit and forced fiery oak aromas give this a spicy, almost Pinot Noir-like nose. Raw as nails on the palate, this tastes like herbal green strawberry and chemicals. Weedy on the finish.
Herbaceous, crisp and fruity, this fresh wine has citrus, juicy apple and a hint of yellow fruits as well as bright acidity. It's totally ready to drink.
Herbaceous, lemony and a touch green, this brisk light-bodied wine is made from Elbling, one of the Mosel's little-known other grapes. Dry on the palate, it's moderately concentrated with flavors of freshly-pressed apples and pear.
Herbaceous, lemony tones reverberate from start to finish on this elegant off-dry Riesling, accenting sweet, juicy peach and tangerine flavors. Hints of smoke and tea leaf add some complexity, along with a lime-pith astringency on the finish.
Herbaceous, with notes of fresh leaves, green florals and honeydew, this bargain eiswein is ethereally delicate on the palate. It's honeyed in sweetness, but briskly composed, with sharp lemon acidity.
Herbaceousness marks this wine, which doesn't seem to be ripe enough. True, there are some pretty black-cherry and chocolate notes in the aroma that carry through in the mouth. But it drinks thin, although not rough, and there's a green chlorophyll note that no amount of aging will get rid of.
Herbal accents of thyme and rhubarb and a dash of pomegranate molasses give this dark-fruited wine an exotic edge, although it finishes with hints of creosote and espresso. It's full-bodied and supple in texture, making for a wine that should drink well through 2025.
Herbal and appley aromas lead to soft apple and melon flavors in this lively wine. With another sip, a creamy texture and richness come out that add an extra dimension of interest to this inexpensive wine that's hardly a flop.
Herbal and briary on the nose, with green aromas of oregano and sage. Feels rather lean and abrasive, with high acidity and minty flavors of herbal plum and pie cherry. Tight, hot and spicy on the finish.
Herbal and chaparral-driven, this bottling from a specific estate block shows bay leaf, thyme, oregano and menthol notes against a ripe cranberry aromatic base. The earthy palate offers beet, rhubarb, oregano, marjoram and anise. Camphor, juniper and pine needle kick in toward the finish.
Herbal and citrus, this is a crisp, immediately drinkable wine. With its light texture and zing of orange peel, the wine is fruity—so fresh and bright.
Herbal and citrusy, this is a cleanly made Pinot Grigio that offers a modicum of complexity. Pear and citrus flavors mingle with notes of bitter herbs. Finishes with a hint of bitter grapefruit pith but also lingering apple notes.
Herbal and dill infuse the light flavors, and the tannins feel as if they've been softened up in the winemaking process. The wine does a quick fade.
Herbal and earthy up front, this blend of Cabernet Sauvignon, Syrah, Carmenère and Malbec brings notes of green tobacco and black olive to the front along with toasty oak. The palate is tight and crisp, with choppy tannins. Flavors of toasty oak and berry fruit compote finish resiny, with juicy, zesty acidity. Drink through 2021.
Herbal and earthy, this dry and tannic wine shows almost no hint of ripe fruit. It might be best with a burger or skirt steak to absorb the tannins.
Herbal and excessive in wood tannins, this has strong elements of jalapeño and pepper amidst a full-bodied expression of black plum and chocolate.
Herbal and foresty up front, this Bordeaux blend smells of fig, caramel and berry fruits. Big, tannic and chunky on the palate, this has toasty, chocolaty, burnt flavors and a blackened finish. This offers a lot of power and fruit but it's brusk.
Herbal and fresh, but balanced by bright cherry fruit, this is a supple, medium-bodied wine that would go great with grilled steaks or burgers, The slightly dusty finish has just the right astringency to stand up to those beefy flavors. Drink now–2017.
Herbal and fruity all at once with clean aromas of gooseberry, hard mango and green grass. Ctirus flavors dominate the lightweight mouth with crisp lime acidity charging through on the close.
Herbal and fruity at this young stage, this wine is bright with acidity, citrus fruits and a tangy texture. It is still young and almost too crisp for its own good, although it will likely develop into an attractively fruity, ripe wine with a fine weight of flavor. Drink from 2017.
Herbal and grassy, with aromas and flavors that veer close to green onion, then swing back toward pineapple and citrus. Drink this lightweight wine over the next few months.
Herbal and grassy, with lots of juicy apple and lemon flavors, this is a dry, yet round and supple Pinot Gris. Effortlessly enjoyable, this finishes quite floral, with just a hint of savory nut skin and smoke.
Herbal and green peppercornish, with dark berry flavors and herbal-vegetal notes. Light and crisp; complex for the price.
Herbal and juicy in acidity, this perennially well-made white is stainless steel-fermented with just a small percentage put in French oak. Voluptuously rich and full bodied, it offers strongly etched flavors of peach and pineapple that work alongside a spicy hint of lemongrass.
Herbal and juicy, this is a straightforward, larger-production wine with a grip of tannins supporting waves of coconut and red and black berry. It's well priced for the quality and is a good choice for everyday enjoyment.
Herbal and lean, with hints of sweet charred oak and tart cherries that combine to yield a slightly confected impression on the palate. Drink now.
Herbal and leathery smelling, with a grassy quality to the bouquet. Feels choppy and tannic, with jumbled, stewy flavors that turn more herbal and hot on the finish. Entirely underwhelming.
Herbal and loaded with tomato leaf on the nose, but that's mostly the first impression. The wine settles down to reveal black olive, berry and leather. The feel is smooth and silky, with nice tannins and flavors of herbs, vanilla, cream, plum and chocolate. Lengthy on the finish, with acidic snap throughout. Drink now through 2014.
Herbal and peppery, with a brambly character to the cranberry/raspberry fruit, this seems to be hiding the influence of aging in 25% new French oak. Extra time in the bottle could bump up the score.
Herbal and peppery, with secondary aromas of floral raspberry. Snappy and grassy on the palate, with generic red-fruit flavors at the base. Candied and fairly weak on the finish.
Herbal and raspy on the nose, with feral notes and briary red-berry scents. It's juicy and wild feeling, with briny, herbal plum and raspberry flavors. It finishes with a zap of blazing acidity.
Herbal and reedy like a Cabernet Franc. The oak presence on this Merlot is high and its tannins soft and thick without much to say by the wine's end.
Herbal and savory smelling up front, this cool-vintage Cabernet also shows plum, berry and mild green aromas. A tight, tannic palate offers flavors of herbal plum and cherry, while the finish is choppy, drawing and tannic, with herbal leftovers.
Herbal and scratchy up front, with spice, eucalyptus and raspberry aromas. The palate is concentrated and firm, with baked berry, olive and other warm, earthy flavors. Finishes toasty and tannic, with a chocolaty essence along with brown sugar. Made from Carmenère, Cabernet Sauvignon, Cab Franc, Merlot and Syrah in descending order.
Herbal and short, this offers a very light watermelon flavor, along with plenty of herb and tomato leaf notes. It's on the slender side, with a quick-to-fade finish.
Herbal and slightly bitter, this does bring some dark fruit flavors of black cherry and cassis into play. The finish has a slightly burnt character and a hint of rubber.
Herbal and somewhat harsh in tannin, this wine is plummy and forceful, blended with smaller amounts of Petit Verdot, Cabernet Franc and Merlot. It has a bitterness to the finish that's a mix of cedar, currant and leather.
Herbal and somewhat oaky, this wine is also spritzy and fresh in acidity, with tropical elements of pineapple that meet citrus-driven tones of grapefruit and lemon.
Herbal and somewhat weedy, this is a thin wine from a coolish year, offering faint amounts of cassis, cranberry and milk chocolate.
Herbal and spicy, here's an easygoing Merlot that's perfect for entertaining. Pepper and anise add character to the black fruit core, and the pronounced acidity keeps things lively and clean on the finish.
Herbal and spicy, this wine has bitter vegetal flavors that don't accord with the acidity or texture.
Herbal and spicy, with some rubbery notes to the nose and a bit of pickle to the flavors. The plum fruit on the palate is round and peppery, while the wine finishes warm and full. Decent fruit but not rich.
Herbal and stemmy (100% whole-bunch fermented), this is a bit of an outlier in the world of Australian Pinot Noir. It's light to medium in weight, with gentle tannins and tart cherry fruit. Oak takes the form of mocha on the finish. My initial impression was “simple but appealing,” but upon reflection perhaps it just needs more time to show its stuff.
Herbal and tart, this has light red fruits and subtle suggestions of chocolate, hazelnut and almond paste. It was aged in half-neutral, half-new French oak.
Herbal and thin, this is not the fleshy, fruity style typical of Oregon Pinot Gris. Dilute flavors of apple and melon are smothered in herbs.
Herbal and tight, with a whiff of burnt rubber in front of some tart fruit. There is some concentration, and with more bottle age the wine may yet flesh out a bit.
Herbal and toasty, this is a smooth, open and forward Pinot. It is showing plenty of barrel influence at the moment, but the fruit seems to thin out a bit in the finish. As it's young, it could certainly flesh out and balance itself with a bit more bottle age.
Herbal and walled off by dry tannins, this Sangiovese doesn't give off the sort of food-friendly vibe others do. Instead, at 15.9% alcohol, it's a bit of a mouthful that could have benefited from a slight easing of the brake at either ripening or oaking.
Herbal aromas bring a whiff of compost and leather. A wiry, dilute palate shows green tannins, while flavors of buttery, almost greasy oak and cranberry finish weedy and weakly.
Herbal aromas come with bell pepper and berry fruit notes, while the palate is solid in terms of feel but shows classic Navarran flavors of jalapeño and green pepper. Good texture and mouthfeel, but probably too green for a lot of people. Tempranillo with Merlot and Cabernet is the blend.
Herbal aromas give a crisp character. The fruit is not entirely ripe, so the wine relies on its tannins and acidity to get balance.
Herbal aromas give a grassy wine that is textured and tangy. This seems to miss out on real fruitiness, although the final acidity is attractive.
Herbal aromas give this young wine its freshness, with bright acidity and crisp texture. Green fruits are laced with a touch of minerality and freshness. Drink from 2017.
Herbal aromas infiltrate the nose, and the palate features midlevel red fruit with a strong herbal edge. The finish shows saline, chocolate and pepper, and never does it rise much above struggling.
Herbal aromas lead to a fresh, green and white fruit wine that sips easily with a definite herbaceous character. The wood aging adds a good nutmeg character, but it is the freshness that makes this wine so delicious. Age for another year.
Herbal aromas of bell pepper and pimiento include tree bark and eucalyptus notes. A choppy, raw mouthfeel makes for edgy flavors of tomato sauce, green herbs and olive, while a crisp finish tastes mostly of green herbs and chocolate.
Herbal aromas of cherry and currant are a touch grassy. This feels lean, racy and fresh, with spicy plum, berry and tomato flavors. Toasty oak notes rise up on the finish, which shows a note of chocolate as well as some heat.
Herbal aromas of cut grass, bell pepper and tomato vine mingle with suggestions of ripe pineapple and stone fruit. A 50-50 blend of Chardonnay and Sauvignon, the rich palate delivers baked Golden Delicious apple, mature apricot, tangerine zest and candied lemon drop. A mineral note closes the lingering finish.
Herbal aromas of fynbos and menthol lead the bouquet of this wine, with supporting notes of blackberry, boysenberry and Thin Mint. The medium-weight palate is well balanced, with ample acidity and fine yet structured tannins. Earthy licorice and sweet spice notes grace the medium-length finish. Drink now–2020.
Herbal aromas of green tobacco, black fruits and coffee grounds require some understanding of Carmenère to fully appreciate. A chunky, saturated palate is thick but balanced by tartaric acidity. Herbal, minty blackberry flavors are woody and show a hint of graphite, while coffee, carob and burnt toast flavors blend with green notes on the finish. Drink through 2020.
Herbal aromas of olive and eucalyptus are stronger than the wine's briary berry scents. Herbal berry flavors are savory and feature a lot of olive, while a roasted meat note is the closing act.
Herbal aromas of olive and sweaty leather require patience. In the mouth, this is firm and acidic, with a spiky feel and peppery flavors of mint and spice that outmuscle the wine's fruit component. A dry, acid-driven finish is the close.
Herbal aromas of tobacco and grass are light and spicy, reminiscent of Cabernet Sauvignon. A rubbery pinchy palate improves with airing, while this tastes of roasted black fruits and tomato. Herbal peppery chocolaty flavors are nice on the finish.
Herbal aromas of tomato and thyme blend with spice and red-fruit scents on the nose of this simple Garnacha. A raw, slightly choppy mouthfeel is fresh, while flavors of stalky berry and plum are mildly bitter and woody, with a note of sweet plastic.
Herbal aromas of tomato leaf and bell pepper are typical of Carmenère. This feels clipped and choppy, while flavors of herbal plum and berry turn in the direction of bell pepper prior to a raw, scratchy finish.
Herbal aromas of tomato leaf and earthy plum are a bit green. This feels chunky, with some grab. Herbal plum flavors are like the nose, meaning they lean towards green. Finishing flavors of olive, spice and herbs are common for value-priced Chilean Cabernet.
Herbal aromas of tomato leaf and thyme feed into a crisp raw palate. Leafy herbal flavors of tomato and dried green herbs finish with raw tannins that scratch. Think of this like you would basic Bordeaux.
Herbal aromas of tomato share the nose with spice, carob and berry notes. This has a clipped, tannic mouthfeel and gritty, spicy, oaky flavors of black fruits and herbs. The finish tastes green and minty, while the feel is chalky prior to evaporating.
Herbal aromas of tomato, spice and red plum are a fair announcement of what's to come, namely a sharp, acidic palate with sizzling plum and raspberry flavors. Blazing acidity and little body make for a long, tart finish.
Herbal aromas teeter on herbaceous, with bell pepper, rosemary and thyme scents running on top of raspberry and rhubarb. This is full bodied and a bit oaky tasting, with campfire, herbal berry and roasted flavors. A hot finish with bacon, mint and toast is the close.
Herbal aromas, a chunky palate and herbal cherry and plum flavors finish earthy and with a raisiny element. This is sort of amorphous and mealy on the palate.
Herbal berry and plum aromas are earthy at best and a touch green at worst. Salty plum and berry flavors are tomatoey and chunky, while drying tannins and herbal flavors drive the finish.
Herbal berry aromas are accompanied by scents of plastic and latex. On the palate, this feels round and basic. Salty, herbal black-fruit flavors finish chunky and obtuse, with mild bitter notes.
Herbal berry aromas are dry and foresty, much like Loire Valley Cabernet Franc. This is superficially creamy and a touch sticky, but otherwise not that deep or dense. Leafy-berry flavors finish with notes of spice, olive and herbal berry. This blend of Cabernet Sauvignon, Carmenère and Merlot is more old school than modern.
Herbal berry aromas are earthy and leafy. This is 50% Syrah, 30% Carmenère and the rest Petit Verdot and Cab Franc. In the mouth, this feels pulpy but dry. Leafy herbal plum and olive flavors finish firm but with continuous herbal flavors.
Herbal berry aromas are slightly green and leafy, with spicy oak notes. A lively palate is medium-bodied and balanced. Flavors of plum, tomato, herbs and spice are common for Carmenère, while a crisp, solid finish is a proper conclusion.
Herbal berry aromas are solid enough but less than impressive, while the palate is soft, full, round and regular. Full across the palate, with mildly green cassis and berry flavors, then soft, chunky and slightly herbal on the finish.
Herbal berry aromas come with a note of asphalt before veering toward eucalyptus. The palate is acidic, so much so that it pushes the wine's flavors toward salty and tart. Generic berry flavors pop up on the finish once the wine's tartaric acidity subsides.
Herbal berry aromas come with oak-based toast and maple notes. This feels pumped up and grabby, with rocky tannins and high acidity. Blackberry and chocolate flavors are forceful, while this Cabernet from a cool vintage shows lasting oak and herbal notes on a wiry yet bulky finish.
Herbal berry aromas come with plastic tones of latex and rubber band. This shows a gritty palate of hard tannins, with peppery, green-leaning, herbal flavors of black currant and black plum. A clampy, heavy finish gives this blend a lumbersome lasting impression.
Herbal berry aromas include a heavy dose of spent coffee grinds and oak. This has an edgy, hard mouthfeel and oaky flavors of plastic and vanilla that sit on top of herbal berry notes. A creamy finish maintains the wine's oaky theme.
Herbal berry aromas shift to outright green, horsey and soapy. This has no mouthfeel to speak of, and it tastes weedy and a bit spoiled. A minty, green finish is no savior.
Herbal berry aromas suggest density, and this is certainly dark full-sized and sticky. Pumped-up candied black-fruit flavors are thick and gooey, with cooked brown sugar, mint and toast flavors on the finish.
Herbal berry, cassis and mint aromas open this classic Maipo Cabernet. Racy acidity and firm tannins make for a structured mouthfeel, while plum, currant, spice and light herbal notes finish loamy. Drink now.
Herbal black-fruit aromas come with a lot of oak. This is full, chunky and meaty in feel, with green hints and blackberry flavors appearing before a blast of hickory smoke takes over. A high-toast, slightly bitter finish confirms the strong oaky character.
Herbal blackberry and jammy black-plum aromas are forceful and brutish. This Toro has a hard, collapsed, jammy palate and overripe berry fruit flavors. A dense, chewy, baked finish is solid but lacks elegance.
Herbal blackberry aromas include gritty notes of road tar and eucalyptus that are derivative of the Petit Verdot and Cab Franc that have been mixed into this Carmenère. Sandpaper tannins create a dry scratchy mouthfeel, while peppery, spicy, blackened berry flavors finish with massive tannins. Drink this bullish bomber through 2023.
Herbal blackberry, raspberry and leather aromas are solid and inviting on the nose. The palate is juicy and lithe, with a springy, bouncy mouthfeel and lightly herbal, earthy flavors of cassis and raspberry. Drink through 2019.
Herbal blueberry aromas blend with green and blue-fruit tones on the nose. The palate is disjointed in minty flavors of oak and berry fruits that finish thick.
Herbal briny aromas of black olive and roasted black fruits lead to a choppy raw palate. This tastes of herbal berry fruits and olive, with a touch of eucalyptus. Rubbery dry tannins result in scratchiness on the finish.
Herbal cherry and cassis aromas feature a note of tobacco. This comes across short on stuffing and structure, while generic berry flavors are bolstered by high acidity that creates tartness. A wiry finish is raw in feel.
Herbal citrus and asparagus aromas lead this plucky white from Spier. On the palate, fresh, clean citrus and slate mingles with grass and fresh fruit. An excellent warm weather sip: pair with seafood and poultry dishes.
Herbal cranberry-like aromas and flavors and moderate acidity and tannins make this wine leaner and drier than many red blends. It's built like a traditional table wine and will go well with a variety of different foods.
Herbal fynbos, sweet grass and lime leaf aromas are upfront on the nose of this wine, followed by supporting notes of Anjou pear, honeydew rind and honeysuckle. It's attractive and easy drinking, with refreshing citrus and green apple flavors that finish crisp and clean. Drink now.
Herbal garrigue notes accent tart raspberry fruit in this medium-bodied cuvée. Compared to its brethren, it seems lighter and crisper, but it's not without flesh. Cranberry notes linger on the finish. Drink now through the end of 2015.
Herbal garrigue notes take centerstage in this blend of 50% Syrah, 25% Marselan and 25% Mourvèdre. The palate is lifted and bright, with flavors of tart blackberry and plum. Not an ager, so enjoy it now.
Herbal hints of fynbos and white-floral accents frame the bright clementine-fruit core of this wine. Subtle notes of hay and toast add depth to the otherwise brisk and lively palate. This is well-balanced and drinking beautifully now.
Herbal in a shock of dusty sage and black tea, this is a layered, robust wine, deep in raspberry and vanilla flavor with a mineral-laden belly of stone. The finish is tannic and lengthy, showy in oak.
Herbal in cedar, this medium-bodied wine is simply layered, with a thickness of tannin and oak, its mouthfeel substantial yet smooth. Black fruit speaks loudest—a mix of black cherry, blueberry and blackberry jam.
Herbal in peppercorn and mountain sage, this light-bodied wine retains elegance, offering structure around vibrant flavors of raspberry and red currant.
Herbal in tobacco leaf and cedar, this is a medium-bodied, restrained and elegant wine, structured in robust tannin and mouthfeel with plenty of underlying acidity to keep it fresh and food-friendly.
Herbal jalapeño aromas invite one in initially, before the wine takes on a bright, lively acidity and components of dried fruit and nuts. Creamy on the palate while still maintaining that acid, it offers a lingering sense of fresh-squeezed lemon and grapefruit on the finish.
Herbal mint and strawberry counterbalance the density of oak and tannin that is the foundation of this wine. It hails from a handful of marquee vineyard sites, including Mardikian Estate, one of the producer's vineyard-designates. Right out the gate, it's a well-integrated tightrope of spicy fruit and acidity, with a tease of blueberry and cedar.
Herbal notes mingle with aromas of kirsch, violet, tobacco and tanned hide. Sweet spice and pepper unfold on the palate, integrating seamlessly with the black fruit flavors. The structure is firm but not too tough or unapproachable now, with medium acidity and a long, lingering finish.
Herbal notes of bark and soft spice mingle with red cherry and plum fruit aromas and flavors. This is bright and accessible now thanks to approachable tannins and a clean, easygoing finish.
Herbal notes of black currant leaf and bramble lend depth to the black plum and cherry center of this wine. The palate boasts ripe dark-fruit flavors, with medium tannins and ample acidity that lends freshness to the finish. Drink now.
Herbal notes of blossom rise from the glass, with a smoky, flinty accent. The palate presents a honeyed aspect, promising ripe fruit and lusciousness checked by citric pith and zest. It has a pleasant phenolic grip, with the spice of Demerara sugar and fir honey amid the citrus freshness. It tempts with a wild, exotic promise.
Herbal notes of fynbos, lime peel and green melon rind lead the nose and palate of this straightforward yet refreshing quaff. It's bright, lightweight and ready to drink now.
Herbal notes of pine and eucalyptus rest on top of a bedding of spiced cherry and cassis aromas. This Malbec blend is firm and structured, with no weaknesses around the edges or in the middle. Ripe blackberry, spice, mocha and molasses flavors finish toasty but alive. Drink through 2021.
Herbal peppercorn cradles a soft composition with an oaky, structured backbone to this wine comprised of 47% Merlot, 33% Cabernet Sauvignon and 20% Cabernet Franc. Medium bodied, the cranberry, tobacco and plum play on the palate through a lengthy finish.
Herbal peppercorn gives this wine an edge on the nose that speaks to grapes that were picked not overripe. The palate offers thick, smoky oak and perceptible sandalwood and cedar. On the finish is more of that herbal greenness. The wine is blended with tiny amounts of Malbec and Petit Verdot.
Herbal plum and berry aromas are gamy almost to an extreme. This multigrape blend has a lot of Syrah and Carmenère in it, and that shows. The palate is muscular in feel, and quite meaty and rustic in flavors, with tastes of olive and beef jerky. A blackened finish is more dark and oaky than fruity.
Herbal plum and berry aromas turn a bit green and herbaceous with airing. In the mouth, this is modest and regular feeling, with leafy flavors of wintergreen running alongside peppery cherry and berry. A short, herbal finish is the close.
Herbal plum and leather aromas are tight and earthy. This is juicy, with green-leaning plum and rhubarb flavors that have a peppery note. The finish is minty.
Herbal plum and olive aromas come with dry spicy oak notes. All in all, this holds up well on the palate, which offers herbal spicy plum flavors. A minty finish with a black-olive character doesn't hinder this easy drinker.
Herbal plum aromas are oaky and lactic on the nose. This Pinot is juicy on the palate, with cool-climate acidity. The flavor profile includes distant red fruit notes and a heavy topping of oak resin on the finish.
Herbal raspberry and leather aromas create an obtuse nose. This is round, not overly exact in feel, and mild in acidity. Peppery flavors of raspberry and cherry end in dry, standard fashion.
Herbal raspberry and strawberry aromas are raw and a bit green. This feels scratchy as well, with tomatoey flavors of red currant and plum skins. A modest finish is racy in feel but mild in flavor.
Herbal raspberry and tomato aromas are edgy and come with a note of oak-based sweet plastic. A saucy-feeling palate is moderately intense, while flavors of tomato, plum and green herbs finish short, with a salty aftertaste.
Herbal red-berry, tomato and cocoa aromas are strained and wiry. This feels tannic as a box of nails, with scraping astringency. Dry, tomatoey red-fruit flavors come with a smear of chocolaty oak prior to a raw, rough finish.
Herbal red-fruit aromas come across scratchy and suggestive of fresh field greens. The palate is tight and angular, with not much cushion and herbal-leaning flavors of currant and baked raspberry. This finishes herbal and warm tasting, a natural reflection of a hot year. Drink this blend of Cabernet Sauvignon, Cabernet Franc and Carmenère now.
Herbal red plum and raspberry aromas are jammy yet fresh. This feels a bit scratchy up front, then creamy on the back palate. Flavors of lactic plum and cherry emphasize oak, while the finish is bright but slightly abrasive in feel.
Herbal rubbery plum aromas are fully oaked, and thus there's a campfire/brush fire quality to the nose. There's energy on the palate, which holds steady and feels in tune. Spicy herbal red-berry flavors with a ton of secondary oak finish mild and dry.
Herbal savoriness and hints of green pear on an otherwise neutral and clean nose promise sleek but uncomplicated refreshment. Ideal for entertaining.
Herbal scents of briary berry and forest floor mingle with notes of mulled boysenberry, raspberry, sweet smoke and cured meat. The finish is dry and gripping, with a peppery note that stays through the close.
Herbal scents of Kefir lime leaf and hay mingle seamlessly with notes of kiwi peel and gooseberry. The palate is bright and refreshing, with lively acidity and a clean, mouthwatering finish. Drink now.
Herbal spice and yeasty savor overlay shining, ripe and juicy pear flavor. This is a compact but complex blend of fruit and peppery punch. There is a fine seam of citrus freshness heightening and brightening every sensation, suggesting that there is more and more to come. While this is delicious now, it holds even more peppery fruit at its core.
Herbal tea, spiced berry and minty aromas are typical of Chilean Carmenère. This is solid but basic in feel, with oaky flavors of spiced berry fruits. A chewy, tannic finish tastes herbal and salty.
Herbal to the max, with can't-miss aromas of juniper, pine and foresty berry. The palate is big and syrupy in feel, with herbal flavors of olive, carob and tobacco. Sweet and leafy on the finish.
Herbal to the max, with strong bell pepper and pimiento aromas. It feels clacky, with salty, herbal flavors of blackberry and dark plum. Warm almost to the point of being hot on the finish, with burnt notes as well as acidic zip.
Herbal tomato and red-berry aromas are jumbled and fail to state much of a case for this multigrape blend. Herbal spicy tea and raspberry flavors finish jagged, with mild heat.
Herbal tones of bay and rosemary are upfront on the nose of this copper-pink rosé, grounded by notes of small red berries, currants and watermelon rind. It's light and easy, with fleeting flavors and a quick close. Drink up.
Herbal touches of chervil and dill combine with grapefruit zest and a slender but muscular body. Shades of pepper spice are revealed on the tight palate that culminates in a long, delicious and savory finish. Drink as of 2016.
Herbal up front, with pine aromas in addition to berry and plum. The palate is tannic and kind of gritty feeling, with medicinal cherry and candied berry flavors. Finishes sweet, with some burn.
Herbal, almost medicinal aromas set a complex scene for this densely structured wine. The flavors throughout, while rich, are also severe, a wrinkle on the otherwise ripe façade. That certainly suggests aging, and the dry tannins support this. In the meantime, it is a winter wine, its concentration needing rich meat dishes.
Herbal, brambly aromas mix with dark berry, mocha and vanilla aromas, while the palate is creamy and soft, with herbal, almost vegetal flavors and not much defined fruit or clarity. Finishes as herbal as it starts, with coffee and green tobacco flavors.
Herbal, briary berry aromas are minty and suggestive of olive. The mouthfeel is plump and juicy, while herbal blackberry and black currant flavors finish with a blast of toast and mint. This blend of Cabernet Sauvignon, Carmenère and Syrah is quintessentially Chilean in aromas, flavors and intensity. Drink through 2020.
Herbal, briary raspberry and plum aromas come with a green hint of eucalyptus as well as leather. This Syrah-led blend is grabby and showing tannic grip. Flavors of briny red fruits, herbal notes and olive end with roasted overtones and rubbery tannins.
Herbal, briary, spicy, earthy Pinot Noir, with some black-cherry fruit leading into a pleasantly bitter finish that features coffee and licorice nuances.
Herbal, brushy aromas of raspberry and plum include notes of leather, coffee and cedar. This Carignan is tannic, chunky and muscular, with lightly herbal, green-leaning flavors of plum and berry. A texturally sound finish holds onto the wine's mild green character.
Herbal, earthy aromas tell the story. The wine has heft and stemmy qualities, with sweet berry and coffee flavors along with mounting warmth. Turns more herbal and earthy as it airs out, with staunch acidity and a rubbery tannic grip.
Herbal, earthy plum and berry aromas open this drawing, tannic Cabernet. Toasty, blackened flavors of hickory smoke and berry fruits make for a woody palate, while a lasting forced-oak flavor on the finish rides over the wine's fruity notes.
Herbal, floral, soupy berry aromas are unfocused, unfamiliar and scattered. This feels chunky and a bit heavy, with cool flavors of blueberry that are green at the core. Olive, toast and herbal berry flavors are found on an unstructured, chubby finish.
Herbal, funky, rustic and green on the nose, this isn't terribly appealing up front. A clunky palate without much flow doesn't offer much help, while this blend tastes weedy and grassy.
Herbal, green-leaning aromas of red berry fruits and coffee grinds come in front of a tight, restricted, rubbery feeling palate. Flavors of red plum, herbs, spice and olive finish with green-tobacco notes and raw tannins. Drink this blend of Cab Sauvignon, Carmenère, Malbec and Cab Franc through 2020.
Herbal, green aromas suggest bell pepper and salad. This feels jagged, with zesty acidity and hard tannins. Flavors of herbal berry are pushed by racy acids, while the finish offers tobacco, green notes and a healthy-feeling fade.
Herbal, jammy aromas of raspberry and plum are spicy but reedy. This feels a bit heavy and out of shape. Stewy, baked blackberry flavors are interwoven with herb and spice notes, while this Malbec-Cabernet blend tastes mostly of chocolate, prune and herbs on a chunky finish.
Herbal, leathery aromas are horsey and sharp. This feels rugged and choppy, then tastes baked and herbal, like a mix of stewed fruits, oregano, cured meat and pepper. A grassy, herbal finish does little to bring it around.
Herbal, leathery aromas give way to a pretty strong blast of green that infiltrates the wine. Alongside the herbal, green core character is spiced chocolate, dark berry fruit and blazing acidity. This is full, saturated and masculine, with raking tannins. Cabernet Sauvignon, Syrah and Petit Verdot.
Herbal, olive-infused aromas of berry fruits and plum are restrained and typical of Chile. This feels round and nonaggressive, while roasted flavors of cassis and plum come with a hint of minty green. On the finish, bell pepper and black pepper flavors are familiar. This blend of Cabernet Sauvignon, Malbec, Carmenère and Cab Franc shows Chilean DNA from nose to finish. Drink through 2017.
Herbal, peppery and high-toned, with hairspray notes that detract from the ample blackberry and plum flavors. Disappointing.
Herbal, peppery aromas of tomato and green herbs are sketchy. This feels raw, juicy and citric, while flavors of briny, peppery, lightly bitter citrus fruits end similarly. This is made entirely from the Trepat grape.
Herbal, peppery berry aromas are spicy and push up against green. This blend of Cabernet Sauvignon, Carmenère and Petit Verdot feels gritty and choppy, with hollowness in the midpalate. Flavors of lemony oak, vanilla and tangy red-berry fruits finish herbal and oaky, with a lasting note of vanilla.
Herbal, punchy aromas start it off, and the palate has strong acids and rubbery tannins in support of herbal, red fruit flavors that suggest rhubarb. Strains to show much ripeness.
Herbal, saucy aromas of tomato and spice accent dark-berry fruit, while the palate carries a tight, fresh, crisp feel. This brings herbal, spicy notes along with berry and cassis flavors, while the finish rolls out in loamy yet short fashion.
Herbal, slightly leafy and roasted on the nose. Feels solid, juicy and a touch creamy from the oak treatment, with a spicy, quick-fading palate housing standard raspberry and plum flavors. Shows acidic scour, spice and modest fruit on the finish.
Herbal, slightly peppery notes spice up this wine's aromas, while blackberry, plum and black olive fruit rounds out the palate. This is medium bodied and supple, with a silky finish and hints of licorice.
Herbal, spicy and rubbery smelling, with mulchy berry aromas. Feels soft, creamy and confected, with more milk chocolate and vanilla flavor than legitimate fruit. Sweet and soft on the finish.
Herbal, spicy aromas are strange, like uncooked hot dogs. This is plump on the palate, with flavors of spiced tomato and little more. A grabby finish lacks refinement.
Herbal, spicy berry aromas are varietally correct. This has a chunky mouthfeel and also some flatness to the palate. Flavors of herbal berry, spice and lactic oak finish a bit green, with herbal, olive notes.
Herbal, spicy tomato and red-berry aromas come with oak-based coffee notes. This feels full, saucy, fresh and largely complete. The blend is Carignan, Cabernet Sauvignon and Cabernet Franc, with the wine's aromas translating to flavors of stalky berry and coffee. Spice notes and dry tannins push the finish. Drink through 2019.
Herbal, stalky aromas surround scents of asphalt and animal hide as well as generic berry notes. A lively palate holds flavors of herbal, leafy plum, raw wood and funk, while the finish is tangy in feel, with flavors of dry oak and hints of green.
Herbal, tomatoey red-berry aromas lead to a fleshy, fresh palate with barely any structure. Plum, currant and herbal flavors finish solid, with basic flavors of oak and spice.
Herbal, wiry red-fruit aromas kick this off, followed by a spunky, jumpy palate. Flavors of plum, raspberry and tomato are saucy and herbal, while the finish is good, with modest acidity keeping the wine stable and balanced.
Herbes de Provence, lavender soap and baked cherry scents meld with a background of desiccated black fruit. Medium to full in body, this bears brawny tannins and assertive acids, making it a great wine to pair with hearty dishes like sausage-studded Catalonian bean stew.
Herbs and spices dominate the nose, and the wine has an intriguing blend of 9% Petite Sirah, 2% Grenache and 2% Mourvèdre in it. Interesting and flavorful, though not entirely varietal in character. The mix of spices tastes a bit like a Provençal wine, and it's delicious for the price.
Herbs and toast play off the standard fare of blackberries and plums, creating a good whole. It's full, deep, and long—a thoroughbred. Another of those wines that everyone with a taste for California Cabernet should like. Charming and high in quality, if not necessarily ultracomplex.
Herbs, red berries and blue flowers come together on this zesty young red while the lean tight palate offers sour cranberry, unripe cherry and sage alongside brisk acidity. The somewhat grainy tannins leave a firm finish.
Herbs, spices and green fruit aromas show the freshness of this wine. On the palate, tropical fruits, apricots and lychees also appear, fleshing out a superb Sauvignon Blanc. With its edges of apple skin tannins, it could age for 2–3 years, but it already has huge concentration and elegance. Glass stopper.
Here'a a rather simple but well made and enjoyablewine. It has mouthwatering black-cherry flavors, with hints of bitter almond and espresso. This is easy to drink, so enjoy soon.
Here's a 100% Corvina (one of the grapes that goes into Amarone and Ripasso) that delivers feminine aromas of red rose, sweet almond paste, cola and chopped herbs. Pair this vibrant wine with lasagna or ravioli.
Here's a 100% expression of Sangiovese that opens with jammy fruit aromas of ripe blackberry and strawberry. There are spice, earth and smoke notes at the back but that mature fruit sits firmly in center stage. The mouthfeel is soft, easy and slightly sweet.
Here's a 2004 Chianti Classico (with a 15% component of Merlot and Cabernet Sauvignon for extra structure and smoothness) that delivers aromas of wet earth, white mushroom, blackberry, tobacco and leather. Drink it with stewed meats or game dishes.
Here's a “super Calabrese” blend of Gaglioppo and Cabernet that delivers spicy notes of clove, tobacco, plum, black cherry and light licorice shadings. Because Gaglioppo is naturally light and fragrant, those green, vegetal Cabernet notes really come through.
Here's a “wow” wine on every level, with incredible intensity and supple softness that builds momentum over many long minutes. A sweet cherry note at the core is surrounded by lush layers of tobacco, dark chocolate and spice, which promise to evolve gracefully over years to come.
Here's a “wow” wine you won't easily forget. Messorio is all Merlot, and happily delivers the softness, richness and overall opulence that we love in this noble grape variety. What elevates this particular expression and vintage is the true elegance and sophistication evident here. This is a huge wine, but it's not exaggerated and the finish is as long and smooth as they come.
Here's a balanced and bright Chardonnay from a cool climate region in northern Italy that shows crisp aromas of peach and citrus followed by light shadings of spice and bitter almond. The wine is silky and smooth with more citrus on the close.
Here's a Barbaresco with fragrant and floral aromas of violet, rose, ripe berry and oak. The palate still needs to open up, but already shows bright cherry, strawberry and white pepper. This is vibrant, with bracing tannins that need time to soften. Best after 2018.
Here's a Barbera from the Monferrato subzone (believed to be the birthplace of this popular indigenous grape) that offers bright, youthful fruit tones and an easy, informal style. The wine is aged in stainless steel to maintain its fruity purity and freshness.
Here's a Barbera with a cheerful level of complexity that is enhanced by extra tones of spice and vanilla. The aromas are well integrated and there's plenty of fruit freshness here to pair with oven-roasted pasta.
Here's a Barolo that harkens back to the 1990s thanks to its aggressive oak, which was once so in vogue. It's loaded with toasted oak, espresso and vanilla aromas, while the palate offers oak, coffee, plum and tongue-drying wood tannins.
Here's a Barolo that lives up to its “riserva” status thanks to aged aromas of old spice, leather, black mineral, root beer, tar and menthol-like intensity. There are some earthy, dusty tones on the finish and the wine imparts firm, ripe tannins in the mouth. Riservas are usually aged one more year than base Barolos.
Here's a basic Malbec with ripe plum aromas topped off by milk chocolate and vanilla notes. It's hard but bold in the mouth, with decent acidity and a forced set of oaky, chocolaty, berry flavors.
Here's a basic red wine, full-bodied and dry, with ripe blackberry, cherry, currant and oak flavors. The blend is Merlot-dominated, with Cabernet Sauvignon and Petit Verdot.
Here's a basic, Santa Barbara Chardonnay that shows off the region's cool-climate friendliness to the variety. It's dry and crisp and creamy, with pineapple, lime and oak flavors.
Here's a beautiful Amarone with aromas of black cherry layered with leather, underbrush, carob and sandalwood. The palate delivers a core of ripe blackberry flavor, along with raisin, chocolate, mint and hints of coffee and vanilla. This is brawny but it also has complexity and depth.
Here's a beautiful and well-executed Riserva Pinot Nero that shows balance, complexity and a wide array of wild berry, cola, spice and toasted-almond aromas. There's also a refreshing touch of chopped mint and basil on the crisp finish.
Here's a beautiful Barolo that exhibits a compact, streamlined style that would pair with lighter- colored meats such as pork or veal. There are pretty earthy notes of wild mushroom and dried fruit followed by ethereal tones of soy and cola. Drink after 2018.
Here's a beautiful Chianti Classico from Panzano's Conca d'Oro, or Golden Basin, one of the best areas in the denomination. It has compelling aromas of pipe tobacco, crushed cherry, smoke and leather. The palate delivers juicy black-cherry, plum, clove, carob and mineral flavors. This wine has a beautiful structure, elegance and mesmerizing depth.
Here's a beautiful dessert wine (made with Garganega grapes, native to northern Italy) that would marry a platter of mixed cheeses or a delectable slice of foie gras. The syrupy and sweet wine delivers rich layers of candied fruit, apricot and honey.
Here's a beautiful ensemble of bright cherry and blackberry set against savory tones of leather, moist earth and cured meat. A tangy touch of licorice and freshly ground black pepper gives the wine lift and immediate aromatic delivery. Drink after 2015.
Here's a beautiful expression of Barolo with finely textured tannins, bright acidity, drying talc powder or mineral notes and tons of fresh berry and cherry intensity. This is a particularly refined and elegant wine that, when aged a few more years in the bottle, will pair with veal, pork or beef.
Here's a beautiful interpretation from the 2008 vintage that shows balance, harmony and intensity all zipped up into one tight package. That seamless integration, followed by rich extraction, gives the wine momentum overall. Although this is a different wine from past vintages, the quality is just as high. Hold 5–10 years.
Here's a beautiful Pinot Noir to drink now with upscale fare, like steak, lamb chop or grilled ahi tuna. It's silky and dry and feels excellent in the mouth, with complex raspberry, cherry, cola and smoked meat flavors, sprinkled with cocoa powder and cinnamon. Delicious.
Here's a beautiful Riserva Pinot Bianco that delivers intense aromas of stone fruit, honey, melon and toasted almond. The wine rests on the lees for eight months for extra heft and density on its naturally rich texture. Pair it with shellfish or white meat.
Here's a beautiful Tuscan expression of Cabernet Sauvignon (with tiny percentages of Sangiovese and Merlot) that rolls smoothly over the palate thanks to the wine's natural richness, purity and overall intensity. Aromas include ripe berry, blue flower and exotic spice, but the wine is especially successful in the mouth thanks to the fullness of its texture.
Here's a beautiful wine fit for serving at elegant dinner parties or special occasions. There's a slightly aged quality of dry cassis or candied fruit that is followed by warming tones of toasted nut and dark leather. The overall effect is that of elegance and persistency.
Here's a beautiful, balanced wine to drink now. It's soft and rich and complex, with flavors of blackberries, cherries, currants and milk chocolate, accented with sweet, smoky oak. A Cabernet Franc-based Bordeaux blend with a splash of Syrah.
Here's a beautifully aged Amarone from an excellent vintage. Masi's Mazzano is a benchmark wine for Valpolicella thanks to its intriguing complexity of aromas: black cherry, dried fruit, porcini mushroom, dark chocolate, vanilla bean and dark resin like the kind you'd smell in an antique furniture shop. The wine has a slightly brownish hue and remarkable penetration.
Here's a beautifully aromatic Pinot Grigio from Alto Adige with delicate notes of white spring flowers, citrus and crushed stone. The wine is firm and creamy in the mouth with a pretty vein of minerality and acidity on the close.
Here's a beautifully chocolaty and rich blend of Cabernet Sauvignon, Merlot and Cabernet Franc, with plush layers of sweet cherry, Indian spice, tobacco and espresso. The wine is amazingly rich and long lasting, with silky, supple tannins at the very end. Keep it in your cellar 10 years or more, or drink it now.
Here's a beautifully colored rosato made from a blend of Merlot, Cabernet, Sangiovese and Aleatico. The bouquet is bright and deeply floral with rose and honeysuckle backed by forest fruit and wild strawberry. The wine shows depth in the mouth with a touch of soft fruitiness on the finish.
Here's a beautifully crisp and golden Passito dessert wine that seems to shine bright with Italian sunlight intensity. The velvety wine is redolent of dried apricot, peach cobbler and almond honey.
Here's a beautifully evolved Brunello di Montalcino (from Agricoltori del Geografico) that shows both elegance and harmony within layers of fruit, spice and earth. The wine articulates many of the most pleasurable characteristics associated with Sangiovese Grosso: elegance and liveliness.
Here's a beautifully evolved Brunello with notes of cherry, cola and spice backed by dark and penetrating notes of blackberry, plum and tar. This wine delivers thick, solid aromas and a bold, succulent style with smooth softness and intensity in the mouth. Very nice.
Here's a beautifully fragrant expression from northern Italy with bright aromas of sweet peach and honeysuckle. Gruppo La-Vis dedicates careful study and focus to Müller Thurgau and this pretty wine shows the impressive results that can be achieved.
Here's a beautifully fragrant Vino Nobile di Montepulciano with well-integrated oak aromas of spice and cigar box followed by blackberry and chocolate. This is a proud, modern wine with loads of intensity and personality. Pair it with lamb or pork roast.
Here's a beautifully gold-colored late harvest dessert wine born in the same territory that produces celebrated Brunello di Montalcino. Castello Banfi's expression is thick and luscious with a long fade flavored by apricot, honey and delicately toasted almond. Drink this wine alone after dinner in lieu of dessert.
Here's a beautifully pale and delicate rosé sparkler from Franciacorta that offers compelling aromas of wild berry, cranberry and cinnamon spice. There are citrus and pink grapefruit tones at the back and the wine is silky smooth in the mouth.
Here's a beautifully structured young Cabernet, blended with a little Merlot, that has turned soft and generous enough after five years to drink now. Yet it shows a complex depth that will enable it to age for a few more years. It is, in a word, delicious, with black currant, black cherry pie, orange zest, cocoa and spicy, smoky oak nuances.
Here's a beautifully well-balanced but easy Nero d'Avola that does a very good job of expressing the natural flavors of this native Sicilian grape. The wine's aromas include roasted almond, pistachio and black currant. It delivers power and strength that are both valuable assets if you plan to drink it with stews or roasted meat.
Here's a benchmark Sauvignon from the northeast of Italy that boasts pristine aromas of honeysuckle, sweet peach, green apple, white stone and dried herbs. The wine has an extremely attractive and supple feel in the mouth that is intense and elegant at the same time.
Here's a Best Buy white wine that would pair with salads, vegetable dishes and appetizers. It's crisp and luminous with lively aromas of citrus, lemon zest, stone fruit and melon. Pecorino is one of Italy's hottest varieties on the indigenous grape scene.
Here's a big-boned beauty of a Merlot. Impresses with the sheer size of its fruity-berry flavors and lovely, rich tannins. A layer of well-smoked oak overlays everything. This is a flamboyant wine and will reward careful cellaring.
Here's a big round white that opens with aromas of tropical fruit, hay and wet stone while the ripe full-bodied palate offers cantaloupe and green melon. You'll also notice the warmth of evident alcohol.
Here's a big, bold Pinot Noir that's almost like a Grenache in its full-bodied juiciness. It's very bright and ripe in black and red cherry, raspberry, milk chocolate and toffee flavors, with interesting spicy nuances of anise, cinnamon and pepper. Now through 2011.
Here's a big, bold Pinot of tremendous fruity extract. Although It's a bit heavy and soft, it's very delicious, offering waves of cherries, pomegranates and smoked meat, accented with sandalwood. Advances the cause of Pinot Noir grown in this southern Napa Valley region, which is almost in the Carneros.
Here's a big, bold Zinfandel that shows the variety's rustic, briary character. It's dry and tannic and rather high in alcohol, with flavors of wild, ripe forest berries, peppery spices, currants, bacon and sweet, smoky cedar. Nice now with BBQ.
Here's a big, bold Zinfandel, explosive in wild forest berries, perfectly ripe and picked under the summer sun. It's softly smooth, with rich tannins and a long, sweetly spicy finish. Ed Sbragia has mastered the difficult art of elevating Dry Creek Valley. Drink now–2015.
Here's a big, bold, lip-smacking Zin from Napa Valley. It shows ripe berry, cola, pepper, licorice and cocoa flavors, and is full-bodied and drily tannic. Great with pizza, enchiladas or Swedish meatballs.
Here's a big, dark, ripe and oaky Pinot Noir, brimming with cherry pie, raspberry Newton, oatmeal cookie and Asian spice flavors. It's a little soft in acids and tannic, but dry and silky. Try aging until at least 2011, and should develop additional bottle complexity through 2014.
Here's a big, flashy, cult-style wine if ever there was one. It offers masses of blackberries, black currants, coffee, spices and new oak. Vastly rich, it defines the Harlan Estate style, although, in this vintage, perhaps not quite at its highest expression. Nonetheless the wine is fat and unctuous and immediately drinkable, thanks to refined tannins. Yet it should age effortlessly through 2018.
Here's a big, fruity Cabernet. It's marked with strong blackberry, cherry and cocoa flavors that are almost candied, but the finish is dry and smooth. Tastes a bit simple now, but could develop beyond 2011.
Here's a big, fruity, jammy Cabernet. It shows ripe, candied flavors of cherries, raspberries and chocolate, with polished tannins and a dry, spicy finish.
Here's a big, gutsy Cab from bubbly specialist Chandon. It's dry and ripe, with a blackberry jam flavor. This finishes long and spicy. Drink now-2015.
Here's a big, hearty wine that opens with aromas of underbrush, tilled soil, truffle, stewed black-skinned fruit and a whiff of menthol. The palate offers blackberry jam, cherries marinated in spirits, coffee, mocha and a confectionary note alongside the warmth of evident alcohol. It's already rather evolved and accessible, with velvety tannins. Drink soon.
Here's a big, inky dessert wine, sporting a dark garnet, almost black color, with masculine aromas of mesquite wood, barbecue sauce, root beer, prune and jammy blackberry. Take your first sip and you are suddenly hit by the wine's tannic structure and mellowing sweetness.
Here's a big, juicy, imposingly rich Syrah that's so stuffed with primary fruit character, it needs time in the cellar to come around. Tasted in January, it's enormous in sweet, jammy blackberries, melted milk chocolate, licorice, cherry pie filling and all kinds of peppery spices. Better sometime in 2010, and could become quite dramatic after that.
Here's a big, lush Cab, appealing now for its jammy blackberry, cherry, currant and chocolate flavors. But the tannins make for an unsettled astringency that needs rich meats to cut through. Fine now with complex beef dishes, but better after 2010.
Here's a big, lusty Syrah, unapologetic for its lush, ripe flavors and easy deliciousness. It's so fruity in cherries, blackberries, cola and dark chocolate, it's almost a dessert wine, except that it finishes dry.
Here's a big, lusty Zinfandel. It leaves little to the imagination, swamping the mouth with sweetly ripe raspberries, cherries and mocha. Perfect for drinking with a great cheeseburger or plate of lasagna.
Here's a big, powerful, juicy young Pinot Noir that precisely shows the terroir of Santa Lucia Highlands and Garys' Vineyard, as well as the qualities of the vintage. The wine is massive in ripe black cherry, black raspberry, currant, cola, licorice and mocha flavors. As big as it is, it retains an elegant silkiness. Should slowly develop over many years.
Here's a big, rich Chenin boasting developed notes of honeydew, tropical fruit, peach preserves and soft spice. Medium-full in the mouth with good balance and a lengthy finish. The palate shows a hint of petrol along with fresh red apple slices sprinkled with cinnamon and honey. With 2,500 cases imported, drink now and, at this price, often.
Here's a big, rich, densely layered Syrah, the kind of wine that Cab or Merlot lovers who are looking for alternatives should discover. It's full-bodied, dry and oaky, yet with its cherry, chocolate, fig and licorice flavors, offers a whole different flavor profile. Brilliiant with pork tenderloin with a fruity sauce or stuffing.
Here's a big, rich, fruity Cabernet that satisfies for its array of blackberry, cherry, currant, mineral and oak flavors. It's dry and tannic, and the overall quality is quite high. The price makes it a good Buy. Drink through 2014
Here's a big, rich, lusty Zinfandel, the kind that packs plenty of flavor. It explodes in wild forest raspberry and blackberry fruit, accented with spicy thyme and chamomile tea, while extremely high alcohol gives it heat and a glyceriny sweetness.
Here's a big, rich, tannic Syrah that's full bodied and dense, and exploding with blackberry, currant, mocha, cedar and spice flavors. Notable for its tannin structure, it's clearly made from well-grown grapes, and balanced in structure. It's resistant now, however, holding its best under a cloak of astringency. Should begin to mellow around 2015 and really take off through 2020.
Here's a big, rich, thick Pinot that almost seems more like a southern Rhône wine, it's that dark and full-bodied. The flavors are ripe and jammy, of pie-filling black cherries, black raspberries, cola, anise and smoky oak.
Here's a big, ripe and dry Cabernet with flavors of blackberry, molasses and dark chocolate that seem almost overripe due to a touch of raisin. Tannic and full bodied, it's too robust to drink now, so give it 6–8 years in a cellar.
Here's a big, smooth, round wine, with tannins that are packed into the superripe fruit flavors. It is powerful and concentrated, and the wood influence is still prominent along with a touch of bitterness from overextraction. It needs time to fully integrate.
Here's a big, tannic Cabernet, stuffed with black currants, olives and cassis, with a lot of sweet oak. It's bone dry and elegant, and while it's not a cellar candidate, it does show fine character for drinking now.
Here's a big, tannic Zinfandel from a premier vineyard now owned by Gallo. The flavors are bigtime, offering an eruption of blackberries, currants, spiced rum punch, chocolate and licorice. Think of it as Zinfandel on steroids. Calls for equally hefty barbecue, but also has the structure to age interestingly over the next six years, at least.
Here's a big, thick, rich, jammy young Pinot Noir. With its eruption of berry, cherry, milk chocolate and anise spice flavors and dramatic tannic structure, it's not particularly subtle, but will excite fans of extracted Santa Lucia Highlands Pinot Noirs. Will probably age for many years.
Here's a big, tough, gritty Zinfandel that will please fans of the style. It's extremely ripe in jammy blackberries, currants, cherry pie filling, anise and pepper, and finishes sweet in fruity richness.
Here's a bigger, concentrated expression of Vino Nobile that delivers ripe fruit aromas of blackberry jam and spicy fruit. There's a touch of ripe strawberry at the back and although the fruit does taste mature here, you'll enjoy the softness and richness of the mouthfeel.
Here's a bigger, more sophisticated expression of Barbera with thick concentration and loads of plum, blackberry and spice. The mouthfeel is thick and meaty and the wine offers a long, crisp finish. Very nice.
here's a bitter mouthfeel to this wine, like the dried skins from raisins that are so tannic. The flavors also suggest raisins, along with black cherries and licorice. It feels hotter than its official alcohol reading. Call this wine rustic, and drink it now.
Here's a blend of 65% Sangiovese, 20% Merlot and 15% Sagrantino that features aromas of toasted oak, leafy underbrush and freshly ground black pepper. The palate offers up dried black cherry, espresso, roasted coffee bean, graphite and licorice alongside drying tannins. It's evolving quickly so enjoy soon.
Here's a blend of 85% Merlot and Cabernet Sauvignon that offers succulent plum, black currant and prune flavors layered with notes of oak, spice and cocoa. While rich fruit and smooth tannins make this appealing now, fresh acidity gives this some staying power. Drink through 2020.
Here's a blend of Chardonnay, Sauvignon Blanc and Gewürztraminer from Tuscany that has a pretty fragrance of white and yellow flowers. The palate offers apple, tropical fruit and pear notes, along with a soft texture and fresh acidity.
Here's a blend of Friulano, Ribolla Gialla and Malvasia Istriana that shows easy fruit tones of stone fruit and melon backed by a waxy, slightly chewy feel in the mouth.
Here's a blend of Merlot and Franconia (aged 48 months in oak) with straightforward aromas of cherry fruit and underbrush. The wine is smooth and offers slight sweetness followed by some sour notes on the close.
Here's a blend of Merlot, Sangiovese and Cabernet Sauvignon that offers aromas of ripe black fruit alongside toasted sensations of espresso and oak. This easy-drinking, enjoyable style delivers juicy plum, blackberry and spice flavors alongside velvety tannins.
Here's a blend of Montepulciano (75%) and Aglianico (25%) with big, ripe intensity and polished tannins. Aromas include sweet cherry, blueberry and spicy cinnamon or vanilla. It feels big and bold in the mouth and would make a statement with lamb or beef.
Here's a blend of Sangiovese and Cabernet Sauvignon that opens with aromas of cedar, ripe black-skinned fruit, grilled herbs and a whiff of mocha. The savory palate doles out fleshy plums, blackberries, chocolate, ground black pepper and licorice. Polished, ripe tannins support the juicy fruit flavors.
Here's a blend of Sangiovese, Canaiolo Nero and Ciliegiolo that opens with aromas of dark skinned fruit, underbrush and a whiff of leather. The easygoing palate delivers ripe Morello cherry, crushed black cherry, savory herb and a balsamic note alongside fresh acidity and smooth tannins. There's not a lot of complexity but it is delicious.
Here's a blend of Sangiovese, Montepulciano, Merlot and Cabernet that doles out refined notes of almond paste, cherry liqueur, toasted nut and graphite. Power, intensity and polished tannins suggest a pairing with wild fennel seed sausage.
Here's a blockbuster blend of Cabernet Sauvignon (65%) and Cabernet Franc that impresses on all levels. The aromatic intensity is outstanding, with deep levels of cherry, chocolate, tobacco and exotic spice. But what impresses most of all is the mouthfeel: It is rich, opulent, velvety and smooth.
Here's a blockbuster, biodynamic blend of Merlot, Sangiovese, Cabernet Sauvignon, Cabernet Franc, Syrah, Mouvèdre, Petit Verdot and Grenache. Together, these varieties create a dark, brooding wine with notes of mature black fruit, raisins, leather, spice and beautiful intensity. It's a chewy, rich wine with creamy glycerin in the mouth.
Here's a blush wine to wash down everything from cold cuts and fried chicken to a platter of fruits de mer. It's dark for a rosé, dry and full-bodied, with strawberry, persimmon, herb and spice flavors. The blend is the obscure grape Aleatico with Syrah.
Here's a bold and jammy Valpolicella with loads of power and alcohol that would pair with stewy meat dishes or game meat. You'll feel the heat on the nose followed by determined aromas of exotic spice, cherry maraschino and amaretto liqueur.
Here's a bold and modern Riserva that exhibits both grace and power. The aromatic layers are thick and intense and include cherry, smoked bacon, almond nut and dried blue flowers. The mouthfeel is bright with fine texture and smooth tannins.
Here's a bold expression of Cabernet Franc that leads with intense aromas of blackberry, tobacco and balsamic herbs. The richly textured palate delivers a tight core of black cherry, spice and graphite, with bracing but ripe tannins that need a few more years to tame.
Here's a bold wine that opens with aromas of underbrush, tilled soil and black plum. The juicy palate delivers ripe blackberry and rich black cherry accented by cinnamon, black pepper, chocolate and licorice. This is a big wine with enveloping, velvety tannins. The only drawback here is the evident alcohol, but the fruit is delicious. This at its peak so drink soon.
Here's a bold, full-bodied red that opens with aromas of mature dark berry, Alpine herb, wild flower, and a whiff of menthol. The firm, radiant palate offers bright red cherry, baking spice, licorice and sage alongside bracing tannins and vibrant acidity. It's still young and needs time to develop but already boasts classic Nebbiolo sensations. Drink after 2021.
Here's a bold, rich, powerful Syrah, marked by huge fruit. Sometimes with these fruity wines, the winemaker loses control and produces a bomb. Not here. Superb tannins corral the blackberries and cherries, and a tug of earthy leather and carob provides grounding. What a great value.
Here's a bold, ripe offering that delivers savory blackberry and black cherry flavors, with layers of white and black pepper. The brawny, tightly-knit tannins are balanced by vibrant acidity, giving this an ageworthy structure. Drink 2019–2029.
Here's a bone-dry, powerful young Syrah that's packed with hard tannins. The vineyard sourcing is interesting, ranging from the Sierra Foothills through Paso Robles and the Salinas Valley to the Santa Cruz Mountains. Combining the ripe fruit of warm climates with the acidity of cool regions, the wine has black currant, beef jerky, sour cherry candy, black pepper, anise and cola flavors that are quite complex. Not likely to age, but a lovely, full-bodied red to have now.
Here's a bone-dry, somewhat lean Cabernet. It has tobacco and blackberry flavors, framed in rich, furry tannins. Quite a nice sipper for drinking now with grilled steaks and chops.
Here's a bone dry, tannic, full-bodied Cabernet. It's packed with cassis flavors that define the essence of Cabernet. But it is very astringent. Will it age? The best guess is no, due to a certain thinness, so give it a long decanting and drink now.
Here's a Bordeaux-style blend to snap up if you're lucky enough to find it. It's a definite re-issue in that it was first released at $25 in 2006 but was put back on the market last year at $15. And what a bargain it is: Earth, tar and tobacco vie with dried cherry and raspberry on the nose and palate; the finish is long, elegant and dry. A mature, classy wine to drink now.
Here's a boutique winery that has pushed forward over the generations to offer beautiful expressions of Nebbiolo. Of its three Barolos, we especially love this wine from the Cannubi cru: it embodies delicate harmony and lingering flavors of wild berries, mineral and spice. The wine is dry and firm on the palate and leaves a lasting impression of freshness.
Here's a bowl full of fresh purple berries, plums and cherries. It's forward, fruity and just substantial enough, with supporting tannins, to age for another half decade or so. Drink now through 2020.
Here's a bracing sparkler that has aromas of mature citrus fruit and toasted bread crust. The sharp, vigorous palate offers yellow-apple skin, bitter walnut, oak, and a slight confectionary note.
Here's a bright and aromatic selection, with forward aromas of red plum, cherry and raspberry. Mouthwatering and inviting, ripe and juicy fruit flavors flood the palate. This is fresh, lively and extremely approachable now.
Here's a bright and delicious Morellino made from a blend of Sangiovese (85%) and Ciliegiolo (15%). It begins with a mouthwatering fruit fragrance of red cherry and strawberry with whiffs of white pepper that carry over to the palate. The juicy fruit flavors are accompanied by fresh acidity and supple tannins. This is made to be drunk young so enjoy soon. Vos Selections, Tosco Wine.
Here's a bright and delicious Pecorino, with sensations of white peach, pear, tropical fruit and lemon zest. The savory palate is uplifted by a vein of energizing minerality. Pair this with pastas topped with shellfish.
Here's a bright and delicious ripasso, loaded with notes of black cherry, exotic spice, white pepper and a hint of bitter almond. It has both freshness and structure, making this perfect to pair with savory stews, salami or grilled steaks.
Here's a bright and delicious wine made with the native grape Frappato. It opens with intense fruity aromas of crushed strawberry, Morello cherry and orange peel that continue on to the palate along with nutmeg, white pepper and vibrant acidity. Chill for 15 minutes for a perfect summer red.
Here's a bright and easy-drinking expression of Nero d'Avola that offers sour cherry, ripe blackberry and pleasantly tart cranberry. Pair this with hearty first courses like four cheese gnocchi.
Here's a bright and easy-drinking wine made from Trebbiano, Passerina and Pecorino grapes. It has sensations of acacia flower, lemon and peach alongside vibrant acidity.
Here's a bright and enjoyable wine that opens with aromas of yellow flowers and a hint of tropical fruit. The palate offers one dimensional apple and peach flavors, with crisp acidity. Simple yet well made and refreshing.
Here's a bright and fresh expression of Nero d'Avola that offers succulent black raspberry, sour cherry and ripe blackberry sensations, all accented by hints of cinnamon and spice. This easygoing style is made for sheer drinking pleasure, so enjoy now.
Here's a bright and fresh expression of Raboso with aromas of small berry, spice, forest floor and chopped herbs. Overall, this easy red wine from Northern Italy offers simple and genuine flavors that would pair with hardy, home-cooked meals.
Here's a bright and fresh Rosso that delivers notes of red cherry, raspberry and cassis. The wine has a smoky element on the finish that intensifies an otherwise smooth mouthfeel.
Here's a bright and plush Barbera d'Asti with a vibrant ruby color and smoke or spice notes that follow through to the palate. The wine offers bright acidity and a smooth, silky delivery.
Here's a bright and sharp rendition of Cabernet Sauvignon (and 10% Merlot) with background notes of wild berries, forest floor and vanilla bean. The wine is tonic and lean with a determined blast of freshness on the close.
Here's a bright and sweet-smelling Barbera d'Alba with cherry and cassis nuances followed by cinnamon, vanilla and spice. It offers a smooth, silky texture and this winemaker has done a very good job of taming Barbera's sometimes aggressive acidity.
Here's a bright and tonic Riserva Chianti (made with Sangiovese and smaller percentages of Colorino and Merlot) that opens with bright aromas of forest berry, river stone and dark chocolate. The wine offers good freshness and soft, tame tannins.
Here's a bright and very polished Riserva Barbaresco with clean and focused aromas of white cherry, cola, wild berries and dried currants. This expression from the Pora cru (known for its cellar-worthy wines) shows good acidity and drying tannins.
Here's a bright pink sparkling rosé with aromas of lemon drop, soda and berry bubblegum. This easygoing wine should be served at informal occasions like picnics or at boardwalk cafés.
Here's a bright Pinotage that offers aromas of blackberry and plum, as well as faint hints of dried herb and cured meat. The palate is light and easy drinking, with approachable tannins and a short but clean finish.
Here's a bright rosé with a pretty peach color and mature aromas of berry and stone fruit. It has a flat but smooth mouthfeel with some notes of bitter almond on the close.
Here's a bright wine that offers sensations of yellow and green apples accented with notes of ginger and citrus alongside lively acidity. The crisp palate ends on a clean, refreshing note. Pair with grilled vegetables or lightly seasoned seafood.
Here's a bright wine that opens with aromas of white field flowers, pears and a hint of nut. The straightforward palate offers yellow apple and a hint of bitter almond alongside fresh acidity.
Here's a bright young Chardonnay marked by the crisp, tingly acids that you so often find in Edna Valley wines. The fruit is vibrant, offering a burst of Meyer lemons, limes, kiwis and figs, and the finish is thoroughly dry. The alcohol level, by the way, is a relatively low 13.5%.
Here's a bright, buoyant style of Brunello that drinks easily but also delivers the sophistication and complexity you should expect of Montalcino. It opens with crisp, tonic aromas of cassis and wild berry with very subtle aromas of vanilla and toasted nut at the back.
Here's a bright, crisp white that delivers aromas of apricot, nectarine, white peach and a whiff of Mediterranean brush that all carry over to the palate. Mineral notes add energy to the juicy fruit flavors, while zesty acidity generates a clean, refreshing finish.
Here's a bright, crisp young Chard. It's bone dry and vibrant in Meyer lemon, tropical fruit, spice and vanilla smoke flavors, with a keen, tangy streak of minerality. Tremendously versatile as a food wine due to its balance and finesse.
Here's a bright, easygoing white that opens with a light peach scent. It's simple but well made, with delicate pear and apple flavors.
Here's a bright, exotically fruity Chard that satisfies all around for its lime, kiwi, butterscotch, fig, honey and toast flavors and brisk, cleansing acidity. Drink this yummy wine now.
Here's a bright, food-friendly bottling that offers raspberry, cherry and light spice aromas. The mouthful is lean and compact, and the wine shows a zesty vein of fresh acidity on the close.
Here's a bright, fresh and aromatic wine from northern Italy that offers aromas of honeysuckle, peach blossom and grapefruit. It's compact and clean with a fresh point of citrus on the close.
Here's a bright, fruit-forward Merlot with notes of small black berries, black cherry and cassis accented by soft fruit cake spice. Balanced and drinkable with soft tannins and a solid finish.
Here's a bright, fruit-forward red blend (with Cabernet Sauvignon, Merlot and Sangiovese) that offers tonic aromas of white cherry and wild berries. There's a slight touch of almond skin at the back and the wine cuts clean over the palate thanks to its acidity and fresh berry flavors. It is aged in stainless steel and cement for crisp, easy flavors.
Here's a bright, fruity red that delivers blue flower, wild cherry, black raspberry and tart red currant sensations. Vibrant acidity and round tannins give this a delightful, easy-drinking quality.
Here's a bright, informal red that offers sour cherry, red berry and a light note of cooking spice. Lively acidity and soft, rather fleeting tannins give it an easy-drinking quality.
Here's a bright, informal red that opens with aromas of candied berry, white pepper and savory herb that carry over to the palate. It's balanced with fresh acidity and soft tannins.
Here's a bright, linear wine that opens with alluring floral aromas that recall Spanish Broom and acacia, with just a whiff of beeswax. The juicy palate offers grapefruit, exotic fruit and pineapple flavors that are accented by energizing mineral notes.
Here's a bright, ruby-colored Barbera with a vertical and immediate delivery of aromas of red apple, forest fruit and white almond. Those apple notes appear again in the mouth and the wine is crisp on the close.
Here's a bright, ruby-colored Rosso di Montalcino with subdued aromas of forest floor, white mushroom and pressed wildflower. It's a delicate but territory-driven wine with good intensity of red fruit flavor in the mouth. Pair it with steak and wild mushroom cream sauce.
Here's a bright, simple and thoroughly enjoyable wine. It's loaded with blackberry and white pepper notes. While it's one dimensional, it's also robust and delicious. Pair this with hearty pastas topped with meat sauces.
Here's a bright, slightly sparkling wine, with fresh acidity and an off-dry, fruity character. It has attractive lemon-lime flavors and a salty, mineral aftertaste. Drink now.
Here's a bright, tart, wonderfully drinkable young Sauvignon Blanc with some real complexity. It's savory in citrus, gooseberry, green apple and vanilla flavors, with just a touch of creamy oak.
Here's a brightly saturated Pinot Grigio with toasted notes of almond, freshly baked bread and creamy butter. You can taste the influence of oak here and the wine is rich in flavor and intensity. The mouthfeel is dense, creamy and long-lasting.
Here's a brilliant Inzolia that is enhanced by sophisticated aromas of peach cobbler, creamy vanilla and yellow rose. The wine is fragrant and layered with a rich composition and a supple texture in the mouth.
Here's a brilliantly golden-colored Chardonnay from sunny Sicily with aromas of mature fruit, spice, roasted nut and even a surprising note of white truffle. The mouthfeel is creamy and smooth and the wine would taste great with risotto and wild mushrooms.
Here's a brisk young Syrah whose acids and rustic tannins suggest drinking now with roasted and grilled meats, the fattier the better. Shows an interesting mélange of forest berries, dried currants, cured meats and spices.
Here's a brisk, bright and very flavorful Chardonnay for drinking with rich fare, like crab, pork, scallops or chicken in a buttery cream sauce. It's strong in acidity, with honeyed, creamy flavors of kiwi fruit, limes, pineapples and vanilla.
Here's a brooding, earthy wine that opens with scents of blue flower, leather, berry and spice. The warm, tight palate delivers ripe black cherry and blackberry flavors accented by licorice, mint and black pepper notes.
Here's a Brunello that plays on the variety's subtle and refined notes of forest berry and boysenberry rather than ripe cherry; almonds or roasted chestnuts rather than obvious wood. It's a beautiful product with understated power and intensity that lets its elegant nature shine bright.
Here's a Brunello with a determined focus on sophistication and elegance. The wine is smooth and pristine and delivers delicate nuances of wild berry, graphite, smoke and Indian spice. The overall approach here is one that fully embraces Brunello tradition: the wine offers power and intensity but not in an exaggerated manner.
Here's a Brunello with nice complexity and emerging aromas of ginger, cola, cassis, cherry and dried Indian spice. Ultimately, this is a compact and elegant wine with tight tannins, bright acidity and a focused, clean style. Pair it with meat dishes or oven-roasted pasta.
Here's a Brut Prosecco with piquant notes of wild flower, white peppercorn and drying minerals. You'll get a distant touch of chopped mint or peppermint in the background for added dimension, whereas the mouthfeel is tonic and sharp.
Here's a buttery and creamy expression of the Friulano grape with rich density and good complexity. There's a slightly lactic note of fruit yogurt or crème caramel that doesn't disturb too much. It has fresh, fruity layers with candied fruit in the mouth and a crisp finish.
Here's a Cab that makes a play for supremecy in a very crowded field. The wine, which contains a drop of Merlot, is solidly in the modern, international, Napa cult style. Soft and appealing for its blackberry, currant, plum and vanilla oak flavors, it's drinkable now, but such are the tannins that it will be better after 2008.
Here's a Cab that needs food to round it off and polish its rough edges. Very dry and a bit angular in tannins, with a peppery bite and generous flavors of cherries and blackberries.
Here's a Cab with aromas of beef broth, cigar box and spice. It's distinctive nose is framed delicately by dusty mineral tones and black licorice, while the mouthfeel is fresh and vibrant.
Here's a Cabernet producer to keep your eyes on. The winemaker is Kian Tavakoli, who earned his stripes at Opus One and Clos du Val. The wine is sourced from three top vineyards, including To Kalon. It's a very ambitious effort, one that defines great Napa Cab. Softly tannic now in its youth, the blackberry, currant and smoky oak flavors are delicious and complex, offering waves of ever-changing nuances. Should develop well for several years.
Here's a Cabernet Sauvignon from northern Italy that shows some budding tertiary aromas of polished stone and black licorice now six years after the harvest. You'll also get black fruit, tar and simple, polished tannins on the close.
Here's a Cabernet to lay down in the cellar for 6–8 years—or even longer. Two things mark it: the extremely ripe, concentrated blackberry and black currant fruit, and the hefty tannins. Most people will probably open it too soon and miss out on what it could be, when the tannins drop out to reveal its sweet fruity essence.
Here's a caramel and red fruit-flavored wine that is soft and round. It is light and bright, with a light prickle on the tongue as well as a tangy, orange peel texture. Screwcap.
Here's a carefully aged expression of Montepulciano from Abruzzo that offers sultry aromas of spice, currant and dried raspberry, along with notes of leather, tobacco and smoke. It finishes with dry, polished sensations of wet river stone and root beer. Drink now.
Here's a Cartizze Prosecco that favors yellow fruit, pear and mature peach. But this brilliant sparkler is not at all heavy or too ripe: In fact, its elegance and fine workmanship is clear. Mineral notes, kiwi and exotic fruit appear in the mouth.
Here's a casual but extremely enjoyable wine made with 85% Sangiovese and 15% Merlot and Cabernet Sauvignon. It boasts ripe black cherry and red currant flavors accented with notes of mocha, white pepper and clove alongside silky-smooth tannins.
Here's a chalky, mineral interpretation of Barbera with drying sensations of granite and slate backed by a delicate impression of wild berry and cassis. The wine is crisp and tonic with a bitter finale that recalls white almond skins.
Here's a Chardonnay-based sparkler from Piedmont that opens with bright tones of lemon and sweet grapefruit followed by yeasty tones of freshly baked bread. There's some bitter almond as well, which adds tartness to the finish.
Here's a Chardonnay that makes no apologies for what it is. It's simple, direct and sweet, with apricot, orange and vanilla flavors. The price is right for what you get.
Here's a charming and fresh Barbera d'Asti with delicious cherry, raspberry and white pepper flavors. It's simple but well made, and is all about easy enjoyment. Pair this with mushroom risotto or hearty pasta dishes.
Here's a charming expression of Sangiovese that opens with delicate but alluring scents of purple flower, moist underbrush and woodland berry. The vibrant, immediate palate offers juicy red berry, white pepper and touch of mineral alongside bright acidity and silky tannins. Drink soon.
Here's a charming sparkler with delicate aromas suggesting spring blossom and red berry. Made from 80% Lambrusco Marani and 20% Lambrusco Salamino, it's vibrant and lightly sparkling, with fresh strawberry and cranberry notes illuminated by crisp acidity. It finishes clean.
Here's a charming wine that opens with delicate floral aromas of white flowers and stone fruits. The palate offers banana, pineapple and creamy white-peach flavors alongside freshening acidity. It finishes on a bitter almond note.
Here's a charming, friendly Sauvignon Blanc that will go well with a huge range of food. It's crisp and clean, with Meyer lemon, bosc pear, green apple, honeysuckle and vanilla spice flavors that finish with a bit of sweetness.
Here's a charming, savory blend of Sangiovese and 10% Canaiolo and Colorino that opens with aromas of red berry, violet and a whiff of sweet cake spice. The bright, juicy palate offers crunchy red berry, cinnamon, anise and orange zest while lithe tannins and fresh acidity offer support. Easy drinking and delicious, it's made for sheer drinking pleasure. Drink through 2018.
Here's a cheerful and approachable Montepulciano d'Abruzzo with a genuine approach that emphasizes fruit quality. The variety is naturally rustic, deep and rich in flavors and color. It also has cooling freshness that works nicely with its thick texture.
Here's a cheerful and beautifully aromatic blend of Pinot Grigio, Traminer and Riesling that boasts both freshness and complexity. The Pinot Grigio gives it weight and structure and the other two varieties create a fragrant bouquet of stone fruit and white flowers.
Here's a cheerful and bright Prosecco that delivers enticing aromas of dried hay, field flower, peach and light lemon zest. Tonic, lively bubbling would match fried finger foods.
Here's a cheerful but simple expression of Nebbiolo that opens with aromas of leather, dried fruit, earth and crushed white pepper. The tannins are smooth, fine and silky.
Here's a cheerful Chardonnay from Puglia that does a very good job of recalling the territory it comes from. You'll notice aromas of herbal butter, dried oregano, yellow fruit, honey and roasted almond that seem very specific to the southern Mediterranean. It's creamy and soft in the mouth with a fresh note of acidity on the close and is, generally speaking, easy and fun to drink.
Here's a cheerful Prosecco that doesn't offer much in the way of sophistication or complexity, nor does it pretend to. Its simple aromas include citrus, lemon soda and peach nectar. This wine is made by the Cantina Produttori di Valdobbiadene with organically grown grapes.
Here's a cheerful sparkler that offers subdued aromas of yellow flower with a whiff of banana peel. Pineapple and pear flavors greet the palate along with steely bubbles. This is simple but well-made and makes a fun apéritif.
Here's a cheerful vineyard-designate Valpolicella that would make a perfect partner to easy pasta or take-out pizza. The wine opens with zesty fruit and clean aromas of blueberry, raspberry and spice. The mouthfeel is compact and crisp with medium density.
Here's a cheerful, bright Morellino di Scansano, with jammy fruit notes of blackberry and cherry. The quality of the fruit is plump and round, and the mouthfeel feels chewy and seemingly slightly sweet.
Here's a cheerful, fresh and fragrant sparkling Asti with bright aromas of white flower, ginger, stone fruit and lemon soda. There's a zesty touch of fresh spice or white pepper on the creamy finish.
Here's a cheerful, no-fuss white blend from central Italy (with Trebbiano, Chardonnay and Sauvignon Blanc grapes) that would pair with informal rice or pasta salad. Citrus, floral and peach flavors wash over the palate.
Here's a chewy, chocolate-driven wine with some lactic notes and a powdery cover of cherry fruit and fresh blueberries. It has a smooth, chewy mouthfeel and bright acidity that is followed by tight, polished tannins.
Here's a Chianti Classico with a sweet-smelling nose that recalls red roses, almond blossom and Christmas spice. It has good intensity and rich notes of cherry and spice that liven up its smooth texture.
Here's a classic and fresh interpretation of Chianti Classico that is light and crisp without being too thin or sharp. In fact, ripe fruit tones of blueberry and cassis do a nice job of smoothing out the overall effect.
Here's a classic Barolo that shows impressive freshness for the 2009 vintage. Bright berry and floral aromas and lip-smacking cherry-berry flavors balance firm but fine tannins. Not much complexity, but lovely finesse.
Here's a classic example of why Americans are buying Pinot Grigio. The wine is marked by fresh, zesty acidity that cleanses the palate and is so compatible with things like goat cheese and grilled veggies. Very slightly sweet, it shows flavors of limes, Meyer lemons, pineapples and clover honey.
Here's a classic interpretation of Brunello with territory-driven aromas of forest berry, cassis, toasted almond, moist earth and blue flower. Le Bruciate does a very nice job of expressing the elegance of Sangiovese Grosso.
Here's a classic Prosecco Dry with a fragrant nose and generous layers of white flower, stone fruit, peach and talc powder. The bubbling is soft and creamy and the wine offers light sweetness on the close.
Here's a classic rendition of Central Italy's premier white wine. It has a lovely fragrance of yellow spring flowers and spice, along with tropical fruit notes. The palate shows nice depth, offering juicy peach, pineapple and tangerine notes alongside spice and dried herb sensations.
Here's a classic Sauvignon with intense varietal aromas of tomato vine, freshly cut grass and green melon. The linear palate delivers juicy cantaloupe and flint balanced by crisp acidity. It finishes on a note of roasted almond.
Here's a classically crafted Barolo with Nebbiolo's quintessential fragrance of rose, cherry and balsamic herbs. The palate is still tightly wound but shows wild cherry and spice, with firm but fine tannins. Needs time to develop complexity. Best after 2015.
Here's a classically crafted Brunello, with nuanced aromas of violet, iris, tobacco and clove on the nose. The palate delivers a core of black cherry flavor punctuated with nutmeg, eucalyptus and truffle. It's tight and tannic now, but should develop great complexity with time; drink 2016–2023.
Here's a classically crafted Chianti Classico that offers a multifaceted boiuquet of wild cherry, spice and leather, with a hint of meat juices and herbs. The palate shows a core of black-cherry layered with white pepper and rosemary. It's still young, briskly tannic and nervous so give this time to fully develop. Drink 2016–2025.
Here's a classically crafted selection, with a lovely floral and earthy fragrance. The palate shows dark-plum and black-cherry flavors laced with white pepper, mint and balsamic accents. While it has tame acidity, it's still tightly wound and needs just a few years to soften and develop additional complexity; drink after 2015. Vi Wines, J & J Importers.
Here's a classy Cabernet for drinking now. It's dry and smooth in tannins, with complex flavors of blackberries, currants, tobacco and cedar that finish soft and rich.
Here's a clean and fresh selection, with bright citrus, grass, melon rind and pineapple core aromas. White peach and nectarine flavors flesh out the medium-weight palate, with ample acidity to keep the finish crisp and lively. Drink now.
Here's a clean and tonic Moscato d'Asti from the Santo Stefano Belbo area of the Astigiano (a first-rate growing area) that shows lively aromas of honey, peach and white flower. It shows great harmony and personality and is capped by lovely, creamy foam.
Here's a clean and well-balanced rosé with a fresh bouquet of fruity and floral aromas, followed by a crisp, tonic mouthfeel. This is exactly the kind of wine that is appropriate to serve at outdoor picnics or with friends at lunch. Very nice.
Here's a clean expression of Barbera with sweet cherry and blackberry aromas followed by notes of cinnamon and crushed clove. The grape's naturally sharp acidity has been tamed thanks to 12 months of oak aging.
Here's a clean, brisk Sauvignon Blanc for pairing with Asian fare. It's spicy and overtly sweet, with lemongrass, honey and vanilla flavors.
Here's a clean, dry, light-bodied white wine with green-apple and celery aromas and flavors that are very mild. The first sip is crisp and refreshing, and it turns softer and leaner on the finish.
Here's a clean, everyday Merlot that offers pleasure for its fruity flavors and dry finish. The blackberries, cherries, currants, blueberries, tobacco, herbs and spices are wrapped into a smooth texture.
Here's a clean, savory Merlot for drinking now at a fair price. It's dry, tannic and smooth in the mouth, with blackberry, blueberry and tobacco flavors, subtlely enhanced with oak.
Here's a compact and easy Müller-Thurgau that shows medium aromatic intensity with citrus, peach and brimstone. The wine's crisp, dry close with its subtle touch of honey makes it perfect for fried finger foods or tempura.
Here's a compact, focused Amarone that shows detailed aromas of wild berry, mesquite, bramble, cola and Spanish cedar. It's lean in terms of extraction and intensity, making this wine a good pairing partner to white meat or honey-roasted ham.
Here's a complex and sophisticated sparkler with beautiful aromas of stone fruit, freshly baked bread, pressed flowers and crushed white pepper. The wine tastes rich and thick in the mouth and ends with piquant effervescence.
Here's a complex wine with bold flavors of lemongrass and peaches that are rich and honeyed, and yet it's tart and crisp enough to be your dry white wine of the evening. Combines the best of both worlds: round, sweet fruit and dry acidity that makes your mouth water, even as it's savoring the flavor. —S.H.
Here's a complex young wine, vastly ripe and expressive, yet with the balance to age. Marked by a squeeze of citrusy acidity, it's rich in cherry pie flavors that are wrapped into softly firm tannins. There's a touch of beetroot that gives it an earthy complexity. A very interesting example of Carneros that should improve for 5–6 years, if not longer.
Here's a complex, layered wine that impresses for sheer power. It floods the mouth with ripe flavors of black currants, blackberries, black cherries, dark chocolate, anise and cedar that finish deep and long. Delicious and dry, but quite closed now in tannins, and needs time. Best after 2009, at least.
Here's a concentrated and bright Barbera d'Asti Superiore with aromas of cherry, tobacco and tea leaf that are delivered in an intense and immediate manner. The wine is soft and velvety in the mouth thanks to the high extraction and despite the natural acidity.
Here's a concentrated blend of 62% Cab Sauv, 10% Malbec, 10% Petit Verdot, 10% Merlot and 8% Cab Franc with assertive notes of cassis, black plum, sweet smoke and spice on the nose and mouth. Firmly structured and a bit chewy with a long finish.
Here's a concentrated Valpolicella that opens with aromas of new leather, truffle, French oak and a balsamic note. The firm palate shows raisin, fig and oak-driven spice alongside close-grained tannins. Drink soon to capture the remaining fruit and freshness.
Here's a concentrated, ripe and surprisingly rich Rosso di Montalcino that mimics many of the fine characteristics of its big sister, Brunello. The wine is smooth and slightly sweet in the mouth with bursting notes of ripe cherry and succulent strawberry.
Here's a Conero Riserva from the estate's San Lorenzo vineyard that holds back nicely in terms of its aromatic intensity and delivers a drinkable, elegant experience instead. The mouthfeel is clean and polished with sweet cherry flavors backed by Asian spice.
Here's a confident and pristine expression of Fiano that bursts open with aromas of pear, white melon, acacia flower and honeysuckle. Those fruit and flower flavors build cheerful accents over an otherwise dry and polished mouthfeel.
Here's a Cortese-based white wine that rests on the lees for extra texture and richness. The wine is redolent of peach, apricot, honey and exotic fruit. It feels fresh and linear on the close.
Here's a country-style, rustic blend of Sangiovese, Canaiolo and Cabernet from the Maremma, and it fits the bill perfectly as an everyday red with some character. It's dry, full of cherry and plum fruit, and it finishes warm. Nothing too complex, but plenty to sink your teeth into.
Here's a creamy and sophisticated expression of Pinot Bianco from one of the best-suited territories for this particular grape. The wine offers layered tones of stone fruit, pear and white almond and boasts a very silky feel that rides long on the finish. It's an excellent wine.
Here's a creamy expression of Pinot Grigio with a saturated, golden color and dense aromas of cantaloupe, apricot, almond and yellow rose. The wine is rich and textured in the mouth with a dense, long-lasting finish and a slightly sour aftertaste.
Here's a creamy white that delivers aromas and flavors of white peach, pear and white almond. A mineral note and fresh acidity lift the finish.
Here's a creamy, foamy Prosecco with pretty peach nuances backed by mature pear and Golden Delicious apple. The wine has an extremely smooth texture with a bright, zesty close and lingering floral notes.
Here's a creamy, modern Chardonnay with a terrific balance between fruit and oak that translates into peach, vanilla essence and mature melon. There's a nice roundness to the wine and its chewy texture is reinforced by ripe fruit flavors.
Here's a creamy, opulent, caressing, Cabernet Sauvignon (with 10% Sangiovese) with thick, sweet juicy succulence and almost exaggerated aromas of ripe blackberry and plum. It's round and soft in the mouth. Drink after 2010.
Here's a crisp and perky white wine from the largely unexplored wine region of Liguria in northern Italy. It offers easy aromas of citrus, apple and brimstone.
Here's a crisp and refreshing Sauvingon that opens with aromas of stone fruit and a hint of crushed tomato vine. The crisp palate shows juicy white peach, green melon and mango, as well as a delicate mineral note.
Here's a crisp Chardonnay that gets those tastebuds whistling with tartness. Yet it's balanced out by extremely rich fruit and oak. Pineapple crème brûlée, white peach, green apple butter, vanilla and toasty sandalwood are the flavors of this delicious, complex Chardonnay. Drink now.
Here's a crisp, mineral-driven Sauvignon from northern Italy with background aromas of peach, honeydew melon and white peach. The wine shows medium consistency and good staying power with a dry, crisp finish.
Here's a crisp, no-frills sparkler that offers yellow apple and pear flavors. It's invigorating, with brisk acidity and vivacious bubbles.
Here's a crisp, refreshing SB that shows real elegance. It's dry and brisk in acids, with pleasant flavors of pineapples, dates, mangoes, vanilla and spices.
Here's a crisp, satisfying Tuscan white at a great low price. Occhio a Vento offers grassy notes of dried hay or garden herb backed by citrus, melon and Golden Delicious apple.
Here's a curious Recioto with aromas of green olive and caper backed by blackberry and some distant spice. Sweetness and succulence push the wine forward over the palate but those green, herbal notes appear once more on the close.
Here's a dark and brooding Barolo with thick notes of hickory, smoke, dusty earth, plum, prunes and dark fruit. It's an austere and, yes, “old fashion” wine with a beautifully polished mouthfeel and tight tannins. Hold onto this one for a few more years and drink with pheasant in a wild chestnut sauce.
Here's a dark and brooding Brunello Riserva with modern tones of succulent fruit backed by sophisticated notes of spice, toast, chocolate and cola. This is definitely a bigger style with a bold and determined approach that also offers elegance and harmony.
Here's a dark and well concentrated Brunello with aromas that recall wild berries and appleskin. The fresh intensity of those aromas suggest slight volatility, but this doesn't seem to distract too much from the overall picture. In the mouth, the wine is very polished and squeaky clean.
Here's a dark, concentrated and very ripe Pinot Nero from northern Italy that is redolent of blackberry preserves, wild berries, exotic spice and lavender flower. The wine offers dense concentration and a meaty, thick texture that is carried forth by more ripe fruit flavors.
Here's a dark, rich, ripe and full-bodied southern Rhône-style wine that personifies Paso Robles reds. A blend of Grenache and Syrah, it offers gobs of cherry pie filling, anise, bacon and peppery spices wrapped into soft tannins. Finishes a bit hot. Drink soon.
Here's a definite “wow!” wine with soft texture, dense extraction and a generous bouquet of ripe cherry flavors. The blend is Sangiovese, Cabernet Sauvignon and Merlot and the wine sees 12 months of oak that shapes warm notes of chocolate and spice. It's well aged and well priced.
Here's a delicate-smelling Prosecco Cartizze with subdued tones of stone fruit and white mineral over a sweet, creamy filling. Soda-like intensity in terms of its effervescence crackles and fizzes in the mouth and keeps the palate refreshed.
Here's a delicate white that's a nice poolside sipper, with soft suggestions of white florals, tropical fruit and sweet citrus. The palate is clean and balanced with pineapple-flavored acidity keeping things vibrant in the mouth.
Here's a delicate white that offers aromas of acacia flower, white peach and citrus zest that carry over to the palate. Moderate acidity brightens the juicy fruit flavors.
Here's a delicate, feminine Sangiovese with a thin consistency and mature aromas of forest berry, raspberry, black olive and spice. It's a bit thorny in places with sour notes on the finish but it would pair well with pasta or pizza.
Here's a delicately scented wine that offers aromas suggesting mature orchard fruit, botanical herb and wild flower. The subtle palate is a bit more reserved, showing yellow apple, nectarine, saline and a hint of bitter nut alongside bright acidity.
Here's a delicious Amarone, with aromas of spirit-soaked black cherry and spice. The palate is rich but refined, with succulent black cherry, raspberry and plum flavors all layered with nutmeg and white pepper accents.
Here's a delicious and bright wine that boasts plum, black cherry, white pepper and nutmeg sensations. It combines the freshness of Valpolicella with the ripeness of Amarone, and is very food friendly.
Here's a delicious and structured white that opens with an intensely floral fragrance of hawthorne and Spanish broom. The palate delivers flavors of fleshy white peach, apple and pear, along with a bitter almond note. The creamy fruit is brightened by crisp acidity that leaves a clean finish. Worldwide Cellars, Sussex Wine Merchants.
Here's a delicious and well-balanced ripasso that combines the freshness of Valpolicella with the structure of Amarone. It has lingering aromas of blackberry, licorice and graphite, with a whiff of moist earth. The palate delivers plum, prune, carob and nutmeg flavors, along with polished tannins and fresh acidity.
Here's a delicious blend of Sangiovese, Merlot and Sagrantino. It delivers high-tone aromas of pressed violets, red berry and spice. The palate offers succulent black cherry and creamy raspberry flavors that are brightened by white pepper and cinnamon accents.
Here's a delicious Cabernet for drinking now, although it may gain a note or two with a few years in the cellar. It's dry and full-bodied, with flavors of black currants, cassis, anise, dark chocolate and smoky oak.
Here's a delicious dessert wine made with dried Moscato grapes. It has an intense fragrance of orange blossoms, citrus and herbs. The dense palate delivers honey, lemon drop, sage and mint. Pair this with cream-filled pastries or fruit tarts.
Here's a delicious expression that's made from organically farmed fruit. It opens with aromas of acacia flower, honey and exotic fruit. The palate offers rich pineapple and creamy almond pastry flavors that are brightened by refreshing acidity.
Here's a delicious Gavi with aromas of white flowers, peach and tropical fruit. The palate delivers citrus and lime flavors along with a hint of pineapple and crisp, quenching acidity. Perfect for seafood. Saranty Imports, Pleasure Elite.
Here's a delicious late-harvested Verdicchio that offers an intense bouquet of yellow rose and tropical fruit. The palate delivers juicy pineapple and fleshy peach flavors, with hints of Mediterranean herbs, clove and nutmeg. This boasts lovely depth and complexity. Drink through 2017.
Here's a delicious Pecorino that opens with appealing if unusual aromas of tilled soil alongside more classic floral notes of Spanish broom and acacia. It boasts ripe white peach, juicy pineapple and lemon custard flavors, along with almond and mineral notes.
Here's a delicious red that opens with appealing ripe plum, blue flower, tobacco and baking spice aromas. Velvety tannins and fresh acidity provide structure and balance, while while juicy black cherry, raspberry compote and licorice flavors envelope the palate. Drink 2019–2032.
Here's a delicious ripasso, with mouthwatering aromas of black fruit, mushroom and white pepper. Mouthfuls of ripe black cherry, nutmeg and licorice flood the palate. Its velvety texture is uplifted by fresh acidity, making it perfect for rich pastas or steaks.
Here's a delicious Verdicchio that opens with a floral fragrance of Spanish broom and stone fruit. The savory palate delivers creamy white peach, apple and lemon flavors alongside mineral and saline accents. The finish boasts an almond note. Hold for two or three years to develop complexity. Peter/Warren Selections, Augustan Wine Imports.
Here's a delicious Zinfandel to drink now. It's very rich in wild raspberry and cherry fruit, sweet tobacco, bacon and spice flavors, wrapped into thick but gentle tannins. Alcohol is high, but in balance.
Here's a delicious, elegant sparkler that opens with alluring aromas of ripe pear, juicy citrus, toasted hazelnut and a hint of bread crust. The vibrant palate doles out crisp apple and succulent nectarine accompanied by an elegant perlage and lively acidity. A mineral note backs up the bone-dry finish.
Here's a deliciously ripe, forward Pinot. It's made in an accessible style, with flashy raspberry, strawberry and oak flavors. Yet it exhibits classic Pinot elegance. Could turn into something special in 6–7 years, if you're a gambler.
Here's a delightful and frothy dessert wine made from the aromatic Malvasia di Candia grape that expresses sweet peach, grapefruit, ginger and sage flavors. It has a silky texture and a refreshing finish. Pair this with pastries or Sunday brunch.
Here's a delightful and straightforward wine that opens with a delicate fragrance of white spring flowers. The palate offers notes of tropical fruit, lemon zest and a hint of clove. It has a clean, quenching finish.
Here's a delightful Montefalco Rosso that's made in an easy-drinking style. It offers upfront raspberry and cherry flavors, with hints of orange peel and black licorice.
Here's a delightful rosso, offering spicy and earthy fragrances of clove and pepper as well as whiffs of leather and forest floor. The palate offers delicious dark plum flavors layered with spice. This is enjoyable, very well balanced and is perfect to pair with salami or seasoned cheese.
Here's a delightful sparkling wine that offers berry aromas and a touch of flint. The palate opens with rather large bubbles, but delivers fresh strawberry, white cherry and pink grapefruit flavors that finish with a note of walnut.
Here's a delightful Valpolicella that offers immediate drinkability. It features succulent black cherry, red currant and white pepper flavors along with smooth tannins and fresh acidity. Pair this with rich pastas or spicy grilled chicken.
Here's a delightful wine to drink now, as a cocktail sipper, or with practically anything else that calls for something white, crisp and fruity. It's basically dry, but with rich orange, tropical fruit, white flower, honey and vanilla flavors, touched with sweet, smoky oak.
Here's a delightfully voluptuous and chewy Sangiovese from Montalcino in southern Tuscany that offers lavish layers of succulent cherry, plum, spice and natural rubber. Thick, ripe fruit aromas are elaborated by 15 months of oak aging that adds background dimension and renderings of vanilla, cinnamon and toasted almond. It's a soft, velvety wine with plush consistency and drying tannins that would pair beautifully with tender venison medallions, wild mushroom risotto or meat ragout.
Here's a dense and concentrated selection at an attractive price point, with direct aromas and flavors of black plum, boysenberry, bramble and violet. The palate is slightly lush and creamy, but texturized by medium tannins and spicy accents of licorice and toast on the close.
Here's a dense and thickly extracted Barbera from the excellent 2007 vintage with a brooding, black appearance and aromas of smoke, black fruit, cassis and leather. The oak elements you taste at the very end still need to integrate within the overall flavors of this wine. Give it two more years.
Here's a dense, dramatic young Syrah. It's potent in black currant, cherry, anise and dark chocolate flavors, with plenty of toasty new oak. But more notable is the structure. Fine, ripely sweet tannins, good acidity and moderate alcohol make it balanced and even ageworthy over the next 6 years.
Here's a dessert wine made with red Refosco grapes from northern Italy that delivers savory aromas of spice, leather, tobacco and dried berry fruit. You feel the sweetness in the mouth, however, followed by soft tannins.
Here's a direct Chianti Classico with attractive plum and vanilla aromas. The palate shows ripe—nearly overripe—black cherry and raspberry flavors that finish rather abruptly on the dry, tannic finish.
Here's a distinctive Prosecco with aromas of peach, pear and natural rubber backed by drying minerals and crisp citrus flavors. There's a clean and precise quality here that underscores the quality of the fruit used.
Here's a Dry Prosecco (in other words, sweeter) from the Cartizze cru that plays its sweet fruit flavors against attractive mineral notes. It's an elegant and balanced sparkler with an easy approach and cheerful notes of jasmine, honeysuckle and stone fruit. The mouthfeel is tonic and sharp with crisp acidity.
Here's a dry version of the Zibibo grape that opens with intense aromas of white rose, stone fruit and candied citrus. The palate delivers ripe yellow peach, apricot and honeydew alongside a touch of rosemary on the close.
Here's a dry, crisp Chardonnay. The tropical fruit flavors are grounded by herbs and minerals, elaborated by smoky oak. Drink now.
Here's a dry, crisp, apple-and-citrus Verdejo that's stony and good from head to toe. In the mouth, it's wet, juicy and biting, while the flavors of green fruits, lemon, celery, fresh lettuce and sweet bell pepper are tangy and fresh. Quite nice for a 100,000-case, $10 quaffer.
Here's a dry, crisply elegant Pinot Noir to drink now with fine fare. It's quite ripe, and retains a nice silkiness that frames black cherry, red currants, Dr. Pepper cola, raspberry preserve and smoky sandalwood. Best now–2012.
Here's a dry, elegant Grenache for drinking now. It has a silky texture, with slightly rough tannins and flavors of cherry pie, anise, mocha, pepper and herbs.
Here's a dry, mineral-driven rosé sparkler with wooly aromas of cotton flower, talc powder and subtle berry shadings. Thanks to its light, dry style, this wine leaves your palate polished and clean.
Here's a dry, rich, elegant Pinot Noir, brimming with cool-climate flavors of cherries, cola, cranberries, rhubarb and mushrooms. It's an elaborate wine, with a fine burst of acidity and a good grip of tannins. Now–2013.
Here's a dry, somewhat brawny wine that has some charm. It's filled with briary, peppery flavors, with fruits suggesting blackberries and cassis. Good value in an inexpensive steak and chops wine.
Here's a dry, stylish Merlot that will take a supporting role on the table, rather than trying to dominate it. It's fairly tannic but well-structured, with subtle flavors of dried cherries, red currants, pepper and violets. Drink now.
Here's a dry, very tannic young Zin, with exotic flavors of wild berries, pomegranates, plums, dark unsweetened chocolate, nutmeg, Chinese five-spice and tobacco, and the list could go on and on. Totally distinctive, it seems to capture a taste of its place. The vines are said to be 120 years old.
Here's a dryer, less aromatic Prosecco Extra Dry with a discernable mineral vein and measured fruit aromas of peach, vanilla cream and honey. To make up for the reduced aromatic intensity, the wine delivers generous, fruity flavors and a creamy, fresh finish.
Here's a dryer, more mineral-driven take on a Prosecco Dry with pretty floral notes and subdued notes of stone fruit and pear. The wine is easy and streamlined in the mouth with a full palate of fruit flavors.
Here's a fancy Pinot Noir from a great appellation. With a silky texture and modest alcohol, it shows a ripe balance rare in California. Impresses for its array of cherries, raspberries, cola and sweet sandalwood. Drink now.
Here's a fantastic addition to your cellar collection of Barolos. Gianfranco Alessandria's San Giovanni Barolo is at the top of its class. The wine is elegant and ethereal with dark, spicy concentration and loads of pulpy fruit, licorice, ginger, cola and leather. Open this bottle in ten years or so.
Here's a feminine and delicate rosé with subtle shadings of spring flowers and sweet forest berries. There's a green, bramble-like quality that gives the wine a fresh, menthol edge. It tastes slightly sweet and even has a tiny touch of effervescence.
Here's a find for lovers of big, buttery wine. Dripping with cream and butter, Tarara's darkly toasted, full-bodied Chardonnay screams new French oak. Rich and viscous, there's just a hint of fresh lemon and apple flavors hiding behind all of the oak.
Here's a fine expression of this grape, which has become the signature white wine for the Willamette Valley. This marries New World ripeness to Euro styling. Plump apple and pear fruit carries highlights of bee pollen and honey, with excellent grip and length.
Here's a fine Merlot that can stand beside a nice steak, and won't break the bank. It's drily tannic, with currant, cherry and licorice flavors that finish in a swirl of peppery spices. Drink now.
Here's a fine, complex Syrah for drinking now. It's dry and tannic, with soft heat framing ripe blackberries, cherries and chocolate. The complexity shows as the wine evolves in the glass.
Here's a fine, young Cabernet, rich in pastry-filling blackberries, cherries, black raspberries, cassis and sweet toasted oak notes. Already throwing some sediment, it should glide effortlessly through the next eight years, gaining bottle interest.
Here's a finely crafted and rich expression of Barbaresco with evident oak tones that are enhanced by mature berry fruit, cola and creamy vanilla. The wine shows very nice saturation, richness and persistency. It also has a sour note of astringency on the close at this young stage in its life. Drink after 2015.
Here's a firm red that opens with aromas of coffee, toast and black plum. On the dense palate, notes of roasted coffee bean and ground black pepper add interest to the core of dried blackberry. It's tightly wound, with bracing tannins.
Here's a firm young Cab that desperately needs time in the cellar. Its tannins push and shove the palate, stinging and shutting it down. But there's a deep core of terrifically ripe black currants, and the oak application is fancy. Only 150 cases produced. Best after 2011 and possibly for many years after.
Here's a flashy Syrah for drinking now. It does what California does so well, showing rich, sweet raspberry and cherry fruit, chocolate and white pepper flavors, generously oaked, and housed in ripely soft, complex tannins.
Here's a flatter, perhaps more neutral expression of the fragrant Sauvignon variety that offers citrus-like zest in the mouth and tonic aromas of exotic fruit, papaya and mango. Pair this wine with appetizers or finger foods—but avoid anything with lemon because the wine already has a strong citric side.
Here's a fleshy, well-proportioned Chianti Classico with bright, jammy notes of cherry and blackberry backed by softer aromas of vanilla and spice. Smooth roundness is capped by firm structure.
Here's a floral and delicate Cartizze with musky notes and a pretty embroidery of fruit salad. There are delicate mineral nuances that give it linearity and the pulpy fruit gives it texture and persistence.
Here's a foamy, frizzante rosato made with organically-farmed fruit from a little-known wine region in northern Italy. Wild berry and raspberry open the bouquet and although there is a trace of sweetness the wine could otherwise be classified as dry.
Here's a focused and sharp Sicilian white that shows bright aromas of citrus, cut grass, kiwi and stone fruit.
Here's a focused expression of Barbera (aged only in stainless steel) that opens with bright notes of cherry, cassis, blackberry and a touch of prune. Those fresh fruit flavors are backed by crisp acidity.
Here's a food-fiendly and easy-going Prosecco Superiore (in a dry or Brut expression) that offers aromas of crushed mineral, stone fruit and fresh citrus. This sparkler feels focused and sharp in the mouth.
Here's a food-friendly Aglianico that opens with pungent aromas of green herb, talc powder, crushed stone and dried fruit. It's a drying but not astringent wine that leaves a polished sensation on the finish.
Here's a forward and friendly selection, made from Sangiovese and other native grapes. It offers a floral nose of violet and iris, with delicious wild cherry and spice flavors. This is ready to drink, so enjoy soon.
Here's a fragrant and delicate Chardonnay from the far north of Italy that delivers aromas of honeysuckle, passion fruit and almond skin. The wine has fresh appeal and zesty spice on the close that makes it a natural companion to fish and vegetable dishes.
Here's a fragrant and fresh expression of Grillo that shows sharp, green tones of Granny Smith apple, kiwi, cut grass and lemon soda. The wine is clean and zesty, and will make your mouth pucker.
Here's a fragrant white that opens with aromas of spring blossom, orchard fruit and a whiff of brimstone. On the bright juicy palate, a savory saline note energizes yellow apple, Bartlett pear and lemon zest.
Here's a frail red that offers weak sensations of sour cherry and strawberry alongside zesty acidity and fleeting, gritty tannins. It's short and dilute.
Here's a fresh-tasting sparkling wine from northern Italy with pretty aromas of peach, stone fruit and even a touch of melted butter. It has a sophisticated and rich side that is accented by natural sweetness and intense peach flavors.
Here's a fresh and approachable selection, with notes of crisp citrus, green melon and apple. There's a hint of sweet lemon on the palate, followed by a brisk, mouthwatering finish. Drink now.
Here's a fresh and bright rosé from Central Italy with a delicate bouquet of wild flowers and forest berry. The wine is luminous, pristine and would pair with appetizers or light summer pasta or chicken curry salad. In the mouth, the wine tastes fresh, crisp and clean.
Here's a fresh and clean rendition of Vernaccia with distinct notes of passion fruit, citrus and honey. The wine offers vibrant spice and lively notes of citrus that would pair well with Thai peanut sauce.
Here's a fresh and clean value wine (made with 100% Trebbiano) that opens with cut green-grass aromas, citrus and honeydew melon. Pair this wine with fried finger foods.
Here's a fresh and crisp Pinot Grigio that offers many more layers of intensity and personality than your standard, supermarket-bought Grigio. It shows creamy layers of silky, ripe fruit.
Here's a fresh and easy Chardonnay from southern Italy with citrus aromas that are followed by notes of pear and peach. The wine offers ripe fruit aromas and a touch of creaminess on the palate.
Here's a fresh and easy Sauvignon Blanc that would pair with easy appetizers or a salad lunch. Crisp but simple aromas of citrus and green apple give the wine that food-friendly appeal.
Here's a fresh and easy Vermentino from Liguria (the northwestern coast of Italy) that delivers fresh aromas of chopped herbs, lime, passionfruit and honey. It is luminous and lightweight with a refreshing touch of acidity on the close.
Here's a fresh and easygoing Friulano that counts consistency, persistency and texture as its strongest features. The wine is thick with glycerin and heft and although it offers straightforward aromas of honey and peach on the nose, its mouthfeel is actually very elegant.
Here's a fresh and easygoing Nero d'Avola with light consistency and tonic aromas of berry fruit, cherry and almond paste. You can taste the ripe quality of fruit here and the wine is simple and genuine on the finish.
Here's a fresh and feminine expression of Pinot Nero with nuances of wild berry and white cherry followed by light touches of spice and almond skin. Balanced acidity and a lively finish make the wine very enjoyable indeed.
Here's a fresh and floral wine with an easy disposition and vibrant aromas of citrus and spring flowers. The body is light and lean—as informal Pinot Grigio should be—and the wine ends with a zesty blast of acidity. We like this vintage much more than 2006.
Here's a fresh and fruit-forward selection, brimming with bright aromas and flavors of white peach, clementine, yellow florals and a hint of fresh hay. Balanced and refreshing, the medium acidity provides good lift to the ripe fruit flavors on the palate and keeps the finish light and clean. Drink up.
Here's a fresh and fruity Ripasso that opens with lively aromas of black cherry, cassis, spice and dark vanilla bean. The wine also shows a touch of heat and jammy red fruit on the close.
Here's a fresh and lively super Tuscan blend that would make a fantastic companion to roasted lasagna with ground beef and hearty tomato sauce. The wine is soft, velvety and layered with mature aromas of red berry, spice, leather and tobacco.
Here's a fresh and lively unoaked Chard that's perfect for lighter fare like tabouleh salad or grilled chicken. Green apple and citrus mingle with a hint of lemon custard on the nose, while the medium-weight mouth offers more green plum and white nectarine flavors. Flavorful and refreshing; drink now.
Here's a fresh and luminous wine from Sicily to pair with fried finger foods and appetizers. The wine is crisp and bright and utterly easy-going on both the nose and palate.
Here's a fresh and simple Prosecco with sharp and clean perlage followed by citrus, peach, honey and even a touch of white peppercorn. This is a perfect aperitivo sparkler.
Here's a fresh and spicy Ripasso with cherry and intense black pepper and clove aromas. The palate delivers black cherry layered with spicy pepper and nutmeg aromas. This is for immediate enjoyment and will pair nicely with hearty pastas and stews.
Here's a fresh and tonic Prosecco with measured aromas of field flower, honey and stone fruit. The wine is light and lean in the mouth and washes easily over the palate with its fizzy effervescence. A bottle cap closure gives it a fun and informal twist.
Here's a fresh Chardonnay from Venezia Giulia that drinks like one of those delightful Italian whites that pair so well with fish and Mediterranean dishes. It's a simple wine with fresh acidity, stone fruit and citrus.
Here's a fresh style of Barbera with bright fruit notes that recall blueberry and raspberry. The wine is sharp and pointed in the mouth (the high acidity feels prickly on the tongue) and the body is lean and compact.
Here's a fresh, berry-driven Rosso di Montalcino with an emphasis on ease and drinkability. This is the kind of wine you can pair with oven-roasted pasta or pork dishes because it offers bright acidity and lean structure.
Here's a fresh, crisp and tonic Moscato d'Asti (packaged in an elegant, little bottle) that shows nice floral intensity and background aromas of peach and almond skin. It tastes sweet and smooth and those perky bubbles help refresh the palate.
Here's a fresh, delicious Nero d'Avola, loaded with juicy blackberry and black cherry sensations that are accented by hints of black pepper and nutmeg. It's a delightfully easy-drinking, fruit-forward style meant to be enjoyed young.
Here's a fresh, delicious Syrah for drinking now. It's lush and smooth in black raspberry and cherry purée, fennel, beef jerky and black pepper flavors, backed up with a juicy hit of acidity.
Here's a fresh, densely concentrated Barbera with a dark purplish hue to its ruby color and bright aromas of blueberry, raspberry and black cherry. There's not much complexity here, but the point of this wine is to be informal and a good partner to home cooked meals.
Here's a fresh, easygoing and accessible white, with bright aromas and flavors of green plum, orange, peach and pineapple. The palate is light and breezy, with bright acidity that carries the mouthwatering finish.
Here's a fresh, savory white made from Trebbiano and Sémillon grapes. It opens with aromas of pineapple, exotic fruit and white wildflowers that carry over to the linear palate alongside Mediterranean herb, yellow peach and lemon zest. Tangy acidity provides balance and generates a crisp, clean finish.
Here's a fresh, simple Barbera with a tiny touch of toasted almond that gives it slightly more complexity and intensity. The mouthfeel is lean and light with a short but satisfying finish.
Here's a friendly, accessible and value-priced rosé that's perfect for warm-weather entertaining. Ripe cherry, plum and raspberry flood the nose and mouth, with a soft dusting of cocoa that adds interest and decadence. The ripe flavors are full and jammy, but balanced by medium acidity that keeps the palate fresh and the finish clean.
Here's a friendly, fairly sophisticated Pinot for drinking now. It's dry, silky and crisp in acidity, with flavors of rich raspberry, cherry pie, vanilla and toasty oak.
Here's a fruit-forward Pinot Noir. It brims in raspberry, cherry and cola flavors, elaborated with the sweet vanillins and caramel of oak barrels, and is brightened with typical Highlands acidity. Seems at its best now.
Here's a fruit-packed white wine bursting with flavors of peach and pear. The blend of 62% Muscat and 38% Viognier works beautifully. If you want plenty of fruit, a bit of sweetness, but enough acid to support a food-friendly white wine, this is your bottle.
Here's a fruit forward and very drinkable red blend of 60% Syrah, 35% Mourvèdre and 5% Grenache. Jammy red berry preserves, boysenberry and blueberry all present themselves in the fleshy mouth, with a fruitcake spice lingering through the close.
Here's a fruity expression of Sangiovese that opens with aromas of blueberry extract, plum, resin and a confectionary note. The simple palate has fleshy blackberry, black cherry and a hint of clove accompanied by dusty, almost gritty tannins. Drink now.
Here's a fruity Sauvignon Blanc fllled with flavors of pineapples, papayas, lemons, limes, peaches and even a hint of wild white flowers and gooseberries. The strong flavors are lifted by good acidity. Try as a stimulating cocktail wine.
Here's a fruity wine that's full of juicy black-currant aromas and flavors. The tannins gives the wine a strongly earthy character on the finish.
Here's a fruity wine to drink now with barbecue. It's rich and ripe in blackberries and blueberries, sprinkled with cocoa and black pepper, and wrapped into firm tannins that want some sweetly grilled meat to tear into.
Here's a fruity, rather one-dimensional but flavorful blend to drink now. It's forward and spicy in cherries, raspberries, anise and cola. Syrah, Cabernet Sauvignon and Merlot.
Here's a fruity, soft, flamboyant Cabernet, packed with plum, blackberry, black currant, licorice, dark chocolate and spicy oak flavors. Delicious and savory, it's probably showing its best now, so drink up.
Here's a full-bodied blush sparkling wine that's rich with raspberries, strawberries, limes, toast and yeast. Mainly Pinot Noir, with 20% Chardonnay, it has a pale orange-pink color, and finishes slightly sweet.
Here's a full-bodied Pinot Nero that opens with aromas of ripe red berry, graphite, and a touch of mint. The elegant, accessible palate doles out juicy strawberry, red cherry, white pepper and a light vein of mineral alongside supple tannins.
Here's a full-bodied Pinot Noir that's a little high in alcohol, but that's the cost of all the richness. The flavors of raspberry jam, cherry pie, sweet date and smoky, buttery vanilla are frankly addictive. Lovely pairings would be grilled salmon steaks with a fruity salsa or lamb chops in a wine reduction sauce.
Here's a full-bodied Rosso that delivers succulent black cherry flavors lightly accented with notes of cinnamon-spice. It's straightforward, with a warm midpalate and is extremely accessible so enjoy it now.
Here's a full-bodied, deeply-flavored young Pinot that combines flamboyance with elegance, a very difficult feat for any wine. There's an exoticness to the fruits, spices and smoky, sweet oak. They all meld together into some impossibly decadent pastry, and yet the finish is firm and dry. Should evolve through 2012, at least.
Here's a full-bodied, dry, tannic Syrah that displays elegance and balance. The blackberry, currant, grilled meat bone, mocha and licorice flavors finish in a swirl of peppery spice. Could develop bottle complexities through 2010.
Here's a full-bodied, lusty Zin. With a rustically tannic structure and ripe, almost overripe flavors of blackberry and cherry jam and black pepper, it's a natural for a peppery flank steak.
Here's a full-bodied, succulent wine with a sunny character that opens with aromas of perfumed berry, blue flower and a hint of cake spice. The smooth, structured palate doles out juicy dark cherry, crushed plum and a hint of mocha alongside velvety tannins. This is already enjoyable but will age well for several years.
Here's a full-of-dynamite, small-batch Malbec that smells of bold berry fruit mixed with earth, smoked meats and mocha. The flavor set is pure, driving blackberry with mild herbal accents, and the finish is long, flavorful and lightly herbal. Expensive and a little fiery, but still excellent. Drink now through 2013. Only 250 cases made.
Here's a full and generous Barbaresco with tones of bold fruit, cola, leather, tobacco and cured meat. The alcohol adds to the overall muscle of this wine.
Here's a full, rich Taurasi that opens with a slightly raw note of fresh cherry, exotic spice and milky chocolate. The mouthfeel is plush, long and velvety.
Here's a fun and cheerful Merlot that should be consumed with informal meals at home. The wine is not aged in oak and consequently, you taste fresh fruit notes of cherry and blueberry. It's soft, easy and smooth on the close.
Here's a fun and easy-drinking Pinot Grigio (in a screw cap bottle) that delivers bright citrus, melon and dried hay. The mouthfeel is very simple with a smooth, waxy feel and a slightly sweet endnote.
Here's a fun and easy Sangiovese-based rosato that offers pretty tones of citrus and raspberry backed by a touch of bitter almond. It would pair with falafel or spicy eggplant purée appetizers.
Here's a fun and extremely floral Sauvignon Blanc from Tuscany with a lean, compact feel in the mouth and lingering tones of citrus, stone fruit and grapefruit. It's a crisp and tonic white wine that would serve well at outdoor parties or during cocktail hour.
Here's a fun and fresh Italian Pinot Grigio with piquant aromas of citrus and peach. The wine is informal and easy-drinking. A good food pairing would be chicken salad or lightly roasted fish. Screwcap.
Here's a fun and slightly less formal expression of Nebbiolo (especially when compared to the great wines of Barbaresco and Barolo) that offers tight fruit nuances of white cherry and forest berry backed by light shadings of spice and smoke.
Here's a fun and zingy white that offers aromas and flavors of white spring flower, tart green apple and a hint of mineral. It's simple but well made, with zesty acidity that gives it a refreshing finish.
Here's a fun bubbly with delicate aromas of white flower and a suggestion of rosemary. Simple but well made, the refreshing palate offers creamy yellow apple and a candied hint of lemon drop.
Here's a fun delightful sparkler that gives you yellow apple, Bartlett pear and nectarine zest flavors alongside steely, vivacious bubbles. Firm acidity gives it a crisp finish.
Here's a fun everyday rosé that offers delicate raspberry and citrus flavors alongside fresh acidity. It's simple but well made, with a clean finish.
Here's a fun informal white that has delicate aromas of yellow stone fruit and a whiff of wild flower. The simple but well-made palate offers yellow peach and a citrusy note. Enjoy as an apéritif or pair it with light first courses.
Here's a fun refreshing sparkler that offers delicate scents suggesting red berry and a whiff of candied citrus zest. The lively palate offers strawberry, red currant and apple alongside tangy acidity. It finishes clean and crisp.
Here's a fun rosé that opens with aromas of spring flower, wild red berry and a whiff of crushed stone. Made with Syrah and Vermentino, the bright palate doles out juicy red cherry, yellow peach and a hint of white pepper. It finishes fresh and clean.
Here's a fun sparkler made from Pinot Grigio that offers a delicate floral fragrance of white spring flowers and hints of tropical fruit. It has a quenching palate , with green apple and tangerine flavors along with a crisp, clean finish.
Here's a fun, informal sparkler that has aromas of citrus, orchard fruit and toast. The racy palate shows golden apple, pear, bitter almond and a lemon drop note.
Here's a fun, informal sparkler with green apple and lemon zest flavors. Crisp acidity and a lively perlage give it a crisp refreshing finish.
Here's a fun, screwcap Pinot Grigio that opens with peach, pineapple and lemon zest followed by light mineral shadings. It's fresh, easy and compact overall.
Here's a fun, simple dessert wine that opens with scents of sage and citrus. The aromas carry over to the frothy palate along with lime and apricot. This would be ideal to accompany brunch or summer picnics.
Here's a Gavi with a heady fragrance of wild flowers, apple and white cherry. The round palate delivers creamy, ripe pear, green apple and mineral with a hint of lemon and herbs. Pair it with pasta topped with sun-dried tomato pesto.
Here's a genuine and fresh expression of Barbaresco with loads of fruit-driven aromas including cherry, cassis, raspberry and fresh plum. There's great acidity and brightness too and the wine finishes with tart berry flavor on the close.
Here's a genuine and fruit-driven expression of Brunello with ripe notes of mature cherry and blackberry followed by a focused mineral tone of black stone or chalkboard. You'll also get interesting layers of eucalyptus, cola and dried herbs at the back.
Here's a genuine and straightforward Barbera d'Alba with good quality of fruit (this wine is neither too dense or extracted) and ripe tones of cherry and raspberry. The mouthfeel is compact and firm. This is your quintessential pizza or pasta wine.
Here's a golden-colored wine, with floral and fruit aromas of Spanish broom, peach blossom and whiffs of apricot. The palate offers ripe white peach and lemon zest flavors, with a hint of mineral supported by crisp acidity. The finish is dry and clean.
Here's a good buy in a big, rich, decadently delicious Syrah. Soft and dry, with refined tannins, it offers flavors of currants, blackberries, cherries, chocolate, licorice, Dr. Pepper cola, black pepper and spices. Easy to like, yet complex.
Here's a good Cabernet for drinking now with gourmet fare. It's richly tannic and smooth, with ripe, upfront blackberry, blueberry and sweet oak flavors.
Here's a good Cabernet to drink now. It's soft and gritty in tannins, with ripely forward blackberry, cherry and currant flavors, coated with sweet, smoky oak.
Here's a good everyday Chardonnay. It's rich and creamy, with forward fruit flavors of peaches, pineapples and ripe pears that finish slightly sweet.
Here's a good example of a value Chardonnay. It's clean and fruity, with spicy apple flavors, a focused and lengthy finish, and proper acidity. The whole is better than its parts.
Here's a good example of what's so disturbing about the rash of expensive Cabernets and blends that has possessed the minds of consumers. This is an awkward, cumbersome wine. Sure, the fruit is as ripe as anything on earth, but what good is extract if it doesn't have balance? The wine is excessively soft. It's cloying, and to add insult to injury, it's tannic. There are wines that cost one-fifth the price that are far better.
Here's a good Pinot to drink now from this esteemed producer. It's dry and easy to like, with raspberry and cherry flavors, wrapped into spicy oak.
Here's a good Sauvignon Blanc that will go well with a wide range of foods. Clean, crisp and a little sweet, it has pleasant pineapple, lemon, lime and vanilla flavors.
Here's a good, clean effort, not showing entirely bone dry but enough for the moniker. Mixed citrus, notably lime, green apple and spicy notes dominate, in a wine with excellent balance and a welcome touch of minerality.
Here's a good, dry and fairly complex Pinot Noir from the same estate as Calera's better and more expensive block bottings. It's light bodied and spicy, with earthy notes of tobacco, herbs, cherries and sandalwood. Drink now, after a good decanting.
Here's a good, dry, affordable Merlot that offers plenty of everyday pleasure. It's medium-bodied and crisp, with flavors of cherries and mocha that finish in a scour of tannins and spice.
Here's a good, easy drinking Cabernet for drinking now with Cab-friendly fare, like a barbecued flank steak. It's dry and full-bodied, with ripe blackberry, currant and spice flavors.
Here's a good, everyday-style Merlot. It's dry and medium-bodied, with pleasant flavors of black cherries, black currants and oak, finished with a savory edge of tannins. Shows class beyond its price.
Here's a good, everyday Cab if you're looking for a bargain. It's dry, tannic and earthy, with suggestions of currants and oak.
Here's a good, gutsy Cab that won't push Napa out of the spotlight, but offers sound drinking at a fair price. Dry and ready to drink now, it has the classic varietal flavors of black currants, black cherries and cedar.
Here's a good, lusty Zin that has real Sonoma character. It's dry and rich in tannins, with exuberant flavors of wild forest berries, mocha, leather, dusty spices and sandalwood.
Here's a good, rather standard Rhône-style blend that can serve as an everyday house red wine. It's rich in raspberry and cherry fruit, cherry liqueur and sandalwood flavors, and is easy to like.
Here's a good, rich Cabernet for drinking now. It satisfies for the elaborate layers of blackberries, cherries and plums, enhanced with spicy, smoky oak. Full-bodied and tannic, it shows lots of elegant complexity for the price.
Here's a good, rich, savory young Zin to get those tastebuds whistling. Clean acidity and smooth tannins frame Zinny flavors of wild berries, teriyaki and Asian spices. Drink now.
Here's a good, robust red wine. It's made in a country-style, with tobacco, cherry and spice flavors and a jagged mouthfeel. Drink it with tacos and burgers.
Here's a good, robust red wine. It's not particularly Merlot-like, with its pepper, herb, cherry, red currant and cola flavors, wrapped into sticky tannins. But it's very dry and elegantly structured, and the alcohol is moderate. Fine with a nice steak or chop.
Here's a good, rugged but dry and fruity Merlot for drinking now. It has pleasant cherry, berry, cola, herb and pepper flavors. Production was 5,000 cases.
Here's a good, soft, easy-to-drink red blend. It's dry and ripe, with berry, cherry and currant flavors.
Here's a good, sound Merlot that's fancy enough to serve with special fare. It's dry and rich in tannins, with oak-inspired black cherry, currant and pepper flavors. Easy to find, with 29,000 cases produced. The alcohol measures 16%.
Here's a good, useful Cabernet with some real elegance. It's bone dry and sturdy in tannins, with solid blackberry and currant flavors leading to a long, sweet finish. Drink over the next three years.
Here's a gorgeous Barbera d'Alba from the vicinity of Castiglione Falleto with a dark, concentrated ruby color and a multi-layered nose consisting of tar, licorice, blueberry and dried currant rounded off by a lovely accent of white truffle and moist earth. Spicy and tangy in the mouth with excellent acidity, this wine makes a good match to cream or cheese-based pasta sauces.
Here's a gorgeous Chianti Classico that shows great intensity, breeding and class. It opens with quintessential varietal aromas of leather, blue flower, berry and spice. The palate delivers juicy black cherry, white pepper, cinnamon and mint alongside bracing but refined tannins and fresh acidity. It already has compelling depth but is still young and needs time to develop even more complexity. Drink 2016–2030.
Here's a gorgeous Fiano that portrays the variety's natural fruitiness and structure very well. You'll get melon, pear and honey and the wine tastes chewy and creamy in the mouth. If you don't already know this terrific grape from southern Italy, here is a great introduction to the variety.
Here's a gorgeous Riserva expression of Pinot Grigio with a creamy, dense mouthfeel and prominent aromas of peach cream, apricot, almond paste and honey. Those yellow fruit flavors last long on the palate and would pair with shellfish or white meat. Very nice.
Here's a gorgeous sparkler made with Sangiovese that offers enticing scents of blue flower, perfumed berry, vineyard dust and a note of baking spice. The creamy, silky palate doles out juicy red cherry, crushed strawberry, McIntosh apple, tangerine zest and a cinnamon note alongside an ultrafine perlage. Watch out—this goes down beautifully!
Here's a gorgeous Vermentino (with small percentages of other white grapes blended in) that shows a luminous, golden color and bright aromas of white peach, apricot and dried hay. The wine makes an extremely clean, fresh and vibrant impact in the mouth.
Here's a gorgeous Viognier that is showing very well. Soft toasted brioche topped with baked red apple, ginger and orange clove spice aromas transition into flavors of spiced peach and orange oil in the full mouth. Well balanced with a long, spicy finish.
Here's a gorgeous wine made with Roviello, an obscure and nearly extinct grape from Campania. It opens with an alluring floral fragrance punctuated with citrus and spice. The elegant, structured palate delivers grapefruit, cinnamon and intense, focused mineral alongside crisp acidity. Hold for more complexity. Drink now through 2020.
Here's a gorgeous wine to pair with foie gras or pâté. A Riserva expression of Gewürztraminer, it opens with a bright golden color and segues to intense aromas of honey, candied peach, yellow rose, lemon curd and natural rubber. In the mouth, the wine is rich, opulent and long-lasting.
Here's a gorgeous wine with a deep, inky color and super extraction that is elegant but powerful at the same time. This is a balanced wine, but it's also an intense wine, with loads of ripe fruit, spice and tobacco. It feels smooth and rich, with a finely crafted texture that is velvety and supple.
Here's a gorgeous, delicious wine that's all about sheer elegance. It's loaded with alluring blue flower, creamy wild cherry and black raspberry sensations accented by notes of carob, clove and white pepper. This is impeccably balanced, with fresh acidity, silky, smooth tannins and a long, lingering finish. It already boasts great depth and complexity, but will continue to evolve for years.
Here's a grassier style of Prosecco Extra Dry with a broad, wide texture and aromas of banana and almond. The wine has a slight veil of sweetness and creaminess that gives it brilliance and personality.
Here's a grassy, green expression of Cabernet Franc from northern Italy with aromas of black fruit, caper and green olive. It shows a compact finish with medium body.
Here's a great deal for a soft, plush and easy-drinking Italian red that would pair with lasagna or fettuccine with meat ragù. You will detect fresh notes of blackberry and blueberry as well as dried aromas of cassis and candied raspberry.
Here's a great deal from central Italy. Dark with mature fruit and spice, this easy red wine would pair with pork or white meat. It offers a pleasing touch of rich sweetness on the close.
Here's a great Roero Arneis from northern Italy that offers so much more personality and regional character than your average Italian white. Fresh citrus and fruit tones are backed by dusty mineral shadings that give the wine a smooth and polished feel.
Here's a great Syrah from a vineyard not specifically known for this grape. It immediately impacts the palate with concentrated flavors of raspberry and cassis swathed in coffee liqueur, dark chocolate and a hint of red licorice. This has great concentration and length; drink it over the next 6–8 years.
Here's a great value option for those looking for a chilled summer sipper by the pool or at an outdoor picnic. The wine is light and lean, but it also shows a very lively mouthfeel followed by sharp perlage, honey and peach.
Here's a great value wine that opens with aromas of ripe plum and blue flower. The simple but well made palate offers juicy black cherry and a hint of vanilla alongside soft, round tannins. Drink now.
Here's a gutsy, fruity Cabernet. It fills the mouth with juicy raspberry, cherry and blackberry flavors and hints of chocolate. Nothing subtle, just a dry, rich red wine for drinking now.
Here's a hardy, meaty interpretation of Primitivo with thick aromas of tobacco, leather, earth and blackberry. It has ripe, mature notes of black fruit and berry and offers succulence and power on the close.
Here's a harmonious and well-balanced Barbera d'Asti Superiore with pretty mineral tones that are woven tight within a fabric of wild berry fruit and spice. The wine is tart and fresh on the finale with a long blast of blackberry and cherry on the close.
Here's a hearty blend of Sangiovese, Sagrantino and Merlot that opens with earthy aromas of tilled soil, truffle, tobacco and meat juice. The lush palate delivers juicy black cherry, blackberry, spearmint and thyme alongside rippling but refined tannins.
Here's a heavily oak-influenced Barbera with distinctive tones of spice, tobacco, wood, bramble and forest floor. There are red fruit notes in there, mostly masked by the wood. Give this wine two or three more years of bottle aging to find harmony.
Here's a heavily perfumed Aglianico from Southern Italy with aromas of sandalwood and incense backed by black fruit, prune and Indian spice. If you love thick, dense wines, this one is for you. Try it with pork chops in heavy barbecue seasoning. The mouthfeel is bright, sweet and you can feel the high alcohol at the end.
Here's a hefty, big expression of Nebbiolo with thick spice notes and touches of vanilla and cinnamon that sit over a core of bright fruit. The wine offers a soft quality of tannin, followed by tart freshness, resulting in a pleasurable sensation of richness and opulence on the palate. Drink now until 2018.
Here's a highly recommendable Sangiovese-based wine from Molise in Southern Italy. It's a well-made wine with soft and plush notes of black cherry and milk chocolate with a rich, succulent finish. It's perfect for stay-home family dinners by the fire.
Here's a highly recommended, everyday Ribera del Duero wine that starts with a full, round nose of charcoal, wild berry patch and oak. The oak, however, is tame (just three months of barrel time for this youngster) not forced, thus the cherry and raspberry fruit has vibrancy and balance.
Here's a hit from Tuscany that boasts rich concentration and thick layers of fruit, spice, cola, molasses and almond. The color is gorgeous and so is the mouthfeel that really comes alive thanks to the wine's delicate balance between fruit and tonic freshness.
Here's a home run from one of the best producers in Montalcino. With sun drenched, sea-facing vineyards (this is one of the only spots where you can see the shimmering Mediterranean from Montalcino), this dense riserva doles out lingering flavors of spice, cherry, leather and tobacco. The acidity is perfectly balanced against the wine's soft fruit.
Here's a hot, jammy Primitivo that has all the heat of the Southern Italian sun locked within. The wine boasts luscious dark concentration and a sweet, syrupy nose with spice, oak and tobacco. You can feel the heat in the mouth and the wine is soft and incredibly chewy to the touch. If you love big and bold wines, this is for you.
Here's a interesting white from southern Italy made entirely with the native Coda di Volpe grape that has a pretty fragrance of yellow flowers and citrus. The palate offers lemon zest and lime with a hint of kiwi.
Here's a jammy, overtly ripe expression of Aglianico that ultimately proves to be an easier and more immediate expression of this naturally tannic grape variety. Aromas include candied fruit, blackberry preserves, raw cherry and raisin.
Here's a jammy, syrupy and dense expression of Primitivo with chewy layers of black cherry, leather, spice and tobacco. There's a sweet, overripe note in there as well that recalls strawberry comfiture and the wine is dense and chewy on the close.
Here's a Kosher, sweet white wine from Puglia that opens with playful aromas of spring flower, honeysuckle, almond blossom and lemon mousse. The wine feels and tastes similar to Moscato d'Asti, but is a hair sweeter.
Here's a layered and sophisticated Pinot Grigio with aromas of white mineral, peach, pear and delicate overtones of baked bread and roasted almond. All this is backed by natural creaminess and richness that would pair beautifully with swordfish steak or chopped tuna tartare.
Here's a layered, sophisticated sparkling blend (50-50 Pinot Nero and Chardonnay) that shows citrus, peach and honeysuckle aromas backed by baked bread, bitter almond and candied fruit. Creamy mousse helps drive a very long finish.
Here's a lean, almost colorless, citrus-driven Grigio from sunny Umbria that has a bit of candy and cola on its sweet, fragrant nose. There are peppermint renderings and dried hay in the background. It's watery and lean in the mouth and would pair with appetizers or simple vegetable dishes.
Here's a less formal expression of Garganega that would pair with eggplant curry and fragrant basmati rice. Aromatically speaking, the wine is extremely floral with layers of lemon blossom and jasmine.
Here's a light-bodied casual wine that has subdued aromas suggesting white flower, orchard fruit and a hint of almond. You can find traces of the nose on the extremely simple diluted palate.
Here's a light and easy-drinking white with soft notes of green plum, citrus and melon rind in the nose and mouth. A hint of tropical fruit acidity unfolds on the brisk finish. Drink now.
Here's a light and easy Chardonnay with clean mineral notes backed by dried hay, sage, stone fruit and honey. The wine has good density and length and ends on a spicy, fresh note.
Here's a light and easy expression of Greco Bianco from Calabria with aromas of citrus fruit, honeysuckle and jasmine. The wine has a light and easy approach and ends with fresh notes of citrus and peach.
Here's a light and easy Grillo that opens with citrus, dried herb, stone fruit and honey. The wine feels fresh, compact and dry.
Here's a light and elegant Soave highlighted by pretty mineral notes and tighter aromas of peach and citrus. Fresh crispness keeps the palate clean and ready for the next delicious sip.
Here's a light and fragrant Sangiovese from Molise with delicate aromas of forest berry, white cherry and violet. The wine has light concentration and very fruity flavors with soft texture and an easy approach overall.
Here's a light and informal Ripasso that opens with bright berry tones, forest floor, mesquite wood and cedar. The wine's consistency is thin and bright and there are sour cherry flavors at the end.
Here's a light and refreshing Rosso di Montalcino with sharp notes of berry, cherry, wet earth and violets. You'll also get some distant mineral tones that add dimension and personality. Pair this easy-drinking wine with your favorite home-cooked pasta dishes.
Here's a light and tonic expression of Nebbiolo (in a specially designed curvy bottle) with pretty aromas of wild berries, moist earth and forest floor. The color is a light and luminous ruby and the mouthfeel is equally streamlined and fresh. Firm tannins and intense flavors of smoke and cedar build momentum on the palate.
Here's a light pink sparkling wine (made with Pinot Nero) that opens with a touch of matchstick that needs a few minutes to blow off. Otherwise, the bouquet is redolent of pink rose, raspberry and cranberry with a touch of baked bread.
Here's a light, easy Chardonnay from Friuli in Northern Italy that offers measured aromatic intensity and notes of stone fruit, flowers and white mineral. The wine would wash down an easy salad thanks to its lean consistency and fresh finish.
Here's a light, fragrant and bright Barbera (aged in large oak casks) that shows crisp acidity and lively aromas of red berry, cranberry and spice cake. Pair this wine with baked tomatoes stuffed with goat cheese and oregano.
Here's a light, less concentrated expression of Primitivo that manages to make room for delicate aromas of wild berry and white cherry that are rare to find in Southern Italy. The wine is sharp and crisp in the mouth with sour berry flavors on the close.
Here's a light, refreshing sparkler that evokes ripe pear, white peach and a confectionery note. It's easygoing, with bright acidity and a foaming mousse.
Here's a light, spicy, pretty red wine, mixing juicy and sweet plum and purple grape flavors with plenty of acid. You might pick up hints of tobacco, a little white pepper; the acids keep the wine fresh and the fruit is youthful and vibrant.
Here's a light, sweet and aromatic pink wine with a definite Moscato flavor. A slight spritz and welcome acidity keep the texture lively, and the floral, candylike flavors last on the finish. Should go well with appetizers or dessert.
Here's a lighter, less bulky expression of Recioto that opens with a dark ruby color and pretty aromas of wild berry and dark cherry. It tastes sweet and thick, ending with a slight tannic nod that is firm without being astringent.
Here's a lightly oak-aged Recioto di Soave that opens with an intensely golden color and beautiful aromas of raw honey, roasted almond and chestnut, backed by candied fruit and apricot.
Here's a likeable Chard, with peach, pear and fig flavors that have a distinctly herbal edge, like dried sage. Turns buttery and vanilla-y on the finish.
Here's a lively and fruit-driven Pinotage with a hint of fudgy brownie adding depth to the forward black berry and cherry fruit. The palate is light and easygoing with low tannins and a short but clean finish. Drink up.
Here's a lively Moscato made in a dry style that opens with heady scents of jasmine, citrus blossom and yellow stone fruit aromas. The vibrant palate tastes of apricot, tangerine zest and a note of botanical herb alongside fresh acidity.
Here's a lively red dessert wine with ripe black-skinned fruit and candied orange zest aromas. The medium sweet, frothy palate offers blackberry jam, cake spice and confectionary notes alongside fresh acidity.
Here's a lively Tuscan Merlot with soft layers of spice and cola lavished over a solid core of black fruit. The aromas are pristine and focused and the wine makes an equally excellent impression in the mouth thanks to its soft, yielding tannins and sweet cherry flavors.
Here's a lively, informal sparkler with aromas and flavors suggesting green apple, white peach and lemon peel. Crisp acidity gives it a clean invigorating finish.
Here's a lively, informal white redolent of green apple, peach and citrus, with vibrant acidity. It's simple but well made, with a crisp, refreshing finish.
Here's a lofty, noble Cab that boasts great power and intensity. The nose is redolent of black plum, spice, green leaf, molasses and a touch of cinnamon. Firm tannins and thick density back its penetrating effect.
Here's a look at an older vintage of Casalferro (Sangiovese and Merlot) that showcases the aging potential of this super Tuscan blend. Ripe fruit and spice is backed by ethereal tones of cola, licorice, herbs and resin. The mouthfeel is characterized by dusty tannins and a crisp close.
Here's a lovely Greco di Tufo with aromas of pressed flowers, peach and tropical fruit. The palate has structure and finesse, delivering ripe peach, apricot and pineapple flavors impeccably balanced by refreshing acidity.
Here's a lovely Grenache to drink now. It's dry and silky, with the light weight of Pinot Noir, and ripely succulent in cherries. Bright acidity adds the final note. The very high alcohol is hardly noticeable, but it will affect you physically.
Here's a lovely interpretation of Barbera Superiore from Asti with extremely well-integrated notes of spice, chocolate, black fruit and dusty mineral. The wine has all the aromas you look for in this type of wine and delivers a very clean and polished feel in the mouth with subtle hints of toasted oak at the very end.
Here's a lovely Morellino di Scansano set apart by a drying, dusty tone that recalls brimstone or crushed granite stone. There's fruit here—mostly cherry and blackberry—but it plays a supporting role.
Here's a lovely red wine, soft and appealing, and perfect for drinking now. It's dry and silky in tannins, with intricately layered cherry, smoked meat, pepper and sandalwood flavors.
Here's a lovely Rosso and a rare value wine from one of Tuscany's most prestigious wine-growing areas. Ciampoleto offers bright berry nuances, light shadings of exotic spice and a fresh, zesty finish.
Here's a lovely sparkling wine from northern Italy, with enticing aromas of freshly baked cookies, almond and apple. The palate is creamy, with a smooth texture and elegant perlage, offering flavors of ripe apple, lemon-cream pie, vanilla and bread crust, all lifted by crisp acidity.