Wild berry, grilled herb, aniseed and a hint of vanilla are some of the aromas you'll find on this attractive red. The linear, elegantly structured palate offers ripe black cherry, raspberry, licorice and grilled sage while a tobacco note closes the firm finish.
Wild berry, grilled herb, violet and rose aromas come together in the glass. The full-bodied, savory palate doles out ripe, red cherry, crushed raspberry, white pepper, sage and mocha accompanied by velvety tannins and surprising freshness for the vintage. An orange zest note bolsters the finish.
Wild berry, herb and rhubarb aromas precede a wiry, grabby palate with generic berry flavors, herbal accents and spice. Juicy, tartaric-feeling acidity creates a tangy impression on the finish, yet there's enough body and good flavors to hold things together.
Wild berry, iris, rose and a potpourri of culinary spice aromas emerge on the nose of this stunning red. Radiant and full bodied, the palate is young and primary at this stage but already evokes morello cherry, licorice, pipe tobacco and aromatic herbs. Bright acidity and taut tannins provide impeccable balance and an impressive, age-worthy structure. Drink 2025–2043.
Wild berry, iris, tilled soil new leather and a whiff of Asian spice unfold on this radiant red. The palate has elegant structure and balance, offering black cherry, chopped mint and star anise framed in firm, fine-grained tannins and bright acidity. Drink from 2018–2023.
Wild berry, iris, toast, coffee and vanilla aromas come together in the glass. The dense palate shows more oak influence, offering roasted coffee bean, toasted oak, coconut and dried black cherry alongside astringent tannins that give it an abrupt finish.
Wild berry, leather, tobacco, tilled earth, aromatic herb and floral aromas meld together on this impressive red. The full-bodied structured palate delivers black cherry marinated in spirits, dried plum, chocolate and licorice alongside a backbone of firm velvety tannins. Drink 2018–2026.
Wild berry, licorice and plum aromas are solid but quiet. This Cabernet is built on leathery, tough tannins and roasted, savory flavors of saucy berry and plum. A spunky, savory tasting finish is tomatoey and leathery, with leftover sauciness. Drink through 2020.
Wild berry, mature black plum and orange zest aromas lead the nose on this brawny wine. The palate delivers black cherry, mushroom, black pepper, tobacco and licorice alongside big but rounded tannins. It's not an ager so enjoy soon.
Wild berry, Mediterranean brush, blue flower and aromatic herb aromas slowly take shape on this. The smooth juicy palate presents wild cherry, raspberry, licorice and nutmeg framed in polished refined tannins. Drink 2018–2027.
Wild berry, moist earth, crushed violet and a whiff of dark baking spice meld together on this. The polished palate delivers succulent Marasca cherry, white pepper and a licorice note alongside firm, polished tannins.
Wild berry, moist soil and a hint of menthol lead the way. The silky, easy-drinking palate shows polish and charm, offering juicy wild cherry, white pepper and a hint of anise alongside sleek tannins and bright acidity.
Wild berry, new leather and menthol aromas meld together on this. The elegant, direct palate shows dried cherry, white pepper and chopped herb alongside austere, close-grained tannins and lively acidity.
Wild berry, new leather and thyme are some of the aromas you'll discover in this savory Brunello. The palate doles out juicy black cherry, ripe raspberry, white pepper and tobacco notes, while firm, polished tannins offer support. Drink 2018–2025.
Wild berry, new leather, iris, dark spice and crushed herb aromas carry over to the elegant palate along with juicy Marasca cherry, raspberry, clove and white pepper. Firm fine-grained tannins and bright acidity lend balance and structure. Drink 2023–2035.
Wild berry, pepper and hoisin sauce notes carry onto the medium-weight palate, which comes with sinewy tannins, succulent acids and a long finish. A savory wine that craves to be paired with barbecue.
Wild berry, red rose, baking spice and a balsamic note meld together in the glass. The structured, savory palate doles out juicy wild cherry, crushed raspberry, anise, cinnamon and tobacco. Bracing but refined tannins provide the framework. Drink 2018 through 2026.
Wild berry, savory herb and balsamic aromas take center stage in this medium-bodied red. The round palate offers ripe black cherry, crushed raspberry and a hint of orange zest. Modest acidity and soft tannins make it extremely accessible.
Wild berry, sunbaked soil, chopped mint, leather and menthol aromas meld together on this on this impressive wine. The bright, juicy palate doles out ripe wild cherry, crushed raspberry, mint, anise, clove and a hint of tobacco. Fresh acidity and velvety tannins offset the chewy fruit flavors and lend balance. Drink through 2023.
Wild berry, tilled earth, new leather and truffle aromas lead the nose of this vibrant red. The linear palate offers tart cherry, cranberry, white pepper and clove flavors, framed by tightly wound, polished tannins and firm acidity. Give it time to fully come together. Drink 2020–2033.
Wild bilberries abound on nose and palate and scent the entire drinking experience. The palate is fresh and vivid, as befits the slender red vintage of 2014. This has been handled with great care and turned out into a wine of elegance with poised, pure fruit and gentle structure.
Wild blackberry fruit and savory, dried-leaf highlights take hold here. The tannins are drying, tea-like, and there's a pleasant, earthy note carrying into the finish. The wine is 60% estate fruits, and spent nine months in 30% new French oak.
Wild cherry and sagebrush show on the nose of this fairly restrained bottling that doesn't rely on any new oak. Thyme and pepper spice show on the sip against a well-woven black-cherry frame. The acidity is balanced and the texture is soft, but the complexity is low.
Wild cherry, ripe strawberry, graphite, clove and licorice sensations emerge in this elegant red. It's well balanced and already enjoyable thanks to supple tannins and fresh acidity. It will provide easy-drinking pleasure over the next few years. Enjoy through 2017.
Wild cherry, rose, spice and chopped sage aromas come together on this round, savory wine. The juicy palate offers fleshy black cherry, raspberry, star anise and a coffee note set in a framework of polished tannins. Drink through 2018.
Wild cherry, strawberry and a hint of white pepper take center stage in this easy-drinking blend of 90% Sangiovese, 10% Merlot and Colorino. The bright, fruity palate is one-dimensional but highly enjoyable. Pair it with hearty pasta dishes or lightly seasoned cheeses.
Wild cherry, violet, underbrush and spice aromas lead the nose on this bright red. The palate is still tight and tannic but offers juicy black cherry, raspberry, white pepper and cinnamon alongside vibrant acidity. Best after 2015.
Wild earth and forest floor surround elements of truffle, black tea and cardamom in this vineyard-designate, a savory and wholly compelling wine. Crisp orange blossom and orange peel buoy the minerality and sensation of crushed rocks and rose petals.
Wild flower, apple and citrus aromas lead the nose. The lean, racy palate offers lime, grapefruit and unripe pear alongside brisk acidity and vivacious effervescence. It finishes crisp and clean.
Wild flower, dried jasmine, wild berry, hazelnut and ginger open the beautifully fragrant bouquet. The mouthfeel is tight, elegant and silky with polished tannins and fresh menthol overtones. Give this wine 10 more years.
Wild flower, ripe orchard fruit and a whiff of aromatic herb are some of the scents you'll find on this. The foaming linear palate doles out apple, pear, lime and a hint of lemon drop alongside fresh acidity and a soft mousse.
Wild flowers and a touch of rubber make for a bouquet that at first is hard to appreciate. With air things improve, and the palate that follows is full of tart gooseberry and citrus. Racy acidity really drives the citrus onto the finish, so much so that the wine leaves you with a one-dimensional impression: that of citrus and acidity.
Wild flowers, stone fruit and citrus mark the nose of this very characteristic Prosecco bubbly. Pretty mineral notes fill in the background and the wine manages to be drying in the mouth and slightly sweet at the same time. This sparkler shows a deft hand when it comes to elegance and balance.
Wild in barely ripe strawberry, grapefruit and a hint of mint, it hails from great ground, the Bucher Vineyard along Russian River Valley's Westside Road. A tinge of orange blossom and orange playfully intermingle on the nose and on the palate. Midweight and layered, it's a lovely wine.
Wild notes of game and curing spice add depth to the raspberry and cherry fruit core of this wine. Creamy and smoothly textured, the clean fruit flavors are lifted by bright acidity and transition seamlessly into spicy notes of white pepper and whole baking spice on the finish. Drink now–2018.
Wild red berries, crushed pepper, lilacs and a frame of asphalt show on the exuberant nose of this bottling. The palate is loaded with meat, smoke, cedar, charcoal and easy boysenberry flavors, the perfect pairing for a hamburger. It is a tad light in body, especially since it hasaged for so many years.
Wild red berry and crushed flower aromas lead the nose on this lively red. The juicy palate doles out sour cherry, raspberry, almond and a lightly balsamic note. It's nicely balanced with bright acidity and soft, polished tannins.
Wild red berry, dark baking spice, tilled earth and balsamic aromas slowly emerge in the glass. The round, juicy palate delivers ripe black cherry, spiced plum, nutmeg and star anise framed in velvety, enveloping tannins. A tobacco note closes the finish. Drink 2018–2025.
Wild red berry, new leather and violet scents take center stage in this bright, young red. The palate is taut and linear, offering crushed raspberry, dried cherry, sage and clove notes, while fine-grained tannins provide the framework.
Wild roses and forest undergrowth wrap their persistent tendrils around ripe cherries and just a hint of toast on the nose of this complex and seductive offering. Finishes with enough structure to suggest trying again in a couple of years, once the midpalate has filled out.
Wild strawberry and a soft layering of fresh earth form the core of this blend, based mostly on Cabernet Sauvignon, with a healthy dose of Merlot and then smaller supporting handfuls of Cabernet Franc, Malbec and Petit Verdot. Blackberries come to fore as the wine develops, along with a swathe of bittersweet chocolate.
Wild strawberry and a thicket of dense tannin belie a powerfully strong and elusive wine, still very much tightly wound, indicative of the vintage. A portion (35%) of the grapes were whole-cluster pressed, from tight-spaced, low-yielding vines. A little more oak was used than in most of the producer's other wines, helping to impart a spicy finish.
Wild strawberry and alpine herb aromas mingle in the glass. The bright palate delivers crushed red cherry, cinnamon and green tea alongside firm but polished tannins and fresh acidity.
Wild strawberry and plum mix with subtle yet sultry notes of nutmeg, mace, loam, graphite and game on the nose of this bottling. Sizzling acidity leads the palate, carrying cherry, plum and red apple flavors, followed by layers of eucalyptus and pine forest.
Wild strawberry flavors dominate this ultrafresh rosé. The wine, based on 90% Chardonnay and added Pinot Noir, is so fruity and ripe, while keeping a strict line in acidity.
Wild strawberry, cardamom and clove vie for attention around boysenberry and blueberry ripeness. Intense oak dominates at first, before bowing down to the layers of soft violet and rose. Let this wine open or cellar it away until 2019.
Wild thyme and moss blaze a savory trail before honeyed sweetness, cut by wonderfully precise, lemon-sharp acidity. This is linear and superclean, and that wonderful sweet-acid contrast should make this BA a winner both with the dessert trolley and the cheeseboard.
Wild, black cherry mixed with ripe red plum and wonderfully crunchy, fresh tannins make this exuberant and vibrant. The fruit is so frank, you almost forget that there also is a great structure and pleasing freshness. This blend of Zweigelt and Merlot is deceptively easy to drink and so attractive.
Wild, edgy and hot on the nose, which breaks up fast. The palate is narrow, sweet and pruney; stewed up on the finish and grapey throughout.
Wild, tropical fruit aromas are marked with saffron and pollen on the nose of this zingy, extroverted Riesling. Off dry in style, the palate is thirst quenching with sunny tangerine and peach flavors lifted by a vein of lemon acidity. Finishes moderately long on a sweet, honeyed note
Wildflower and ripe apple aromas lead the nose while the palate offers mature pear fruit and fennel touches. A pleasant bitter almond note signals the close.
Wildflower, citrus and grapefruit color the aromatic profile of this easy, no-fuss Grigio. It has soda-like flavors of lemon and lime and is an easy and quick-drinking wine overall.
Wildly complex aromas show on this blend of 72% Grenache, 16% Mourvèdre, 10% Tempranillo and 2% Alicante Bouschet. Ripe raspberry and eucalyptus run into notes of soy sauce and dried lilac. Flavors lean toward purple fruit and ripe raspberry, with bergamot and pencil lead working their way in as well.
Wildly expressive aromas include maple syrup-laced chamomile tea, root beer extract, wild raspberry and menthol. The palate continues the excellent array: red fruits with oregano, thyme, even basil, some sanguine flavors, some coffee. It would be a perfect companion to roasted pork or turkey, or anything that needs some extra spice.
Wildly herbal Chardonnay that has a ripe core surrounded by fennel and thyme flavors, topped by toast. There is a juicy quality to the plum flavors. It needs a year or two in the bottle.
Will age for quite a while, gradually shedding fruit and tannins, but you're best off drinking it soon for savory youthful pleasure. Dry and balanced, it's showing lovely blackberry, currant and oak flavors.
Will appeal broadly to many Pinot lovers for its soft, lush array of flavor. Raspberries, cherries, red currants, licorice and bacon all lead to a long, spicy finish. Trades complexity for immediate appeal, so drink up.
Will it age? That's the question for this Cab, from a winery better known for Monterey Chardonnay. Right now it's a bit sharp and obvious, with ultra-ripe, jammy berry-cherry and chocolate flavors and firm tannins. But the balance seems to be there. If you don't want to cellar it, enjoy with barbecue.
Will satisfy Chard fans who like ripe fruit and plenty of oak. Shows pineapple marmalade, orange fruit cake, vanilla, buttered popcorn and smoky oak flavors, finished with brisk acidity.
Will satisfy Chardophiles with its oaky, creamy flavors and notes of pineapples, lemons and limes. Finishes dry and crisp in acidity.
Will satisfy fans of the modern, popular Chardonnay style of upfront, sweetly ripe pear, peach and apricot jam flavors, a honeyed, creamy texture, and plenty of sweet, toasted oak.
WillaKenzie's most affordable estate-grown Pinot, this opens with a truly lovely bouquet of rose petals, raspberries and dusty chocolate. Soft and smooth upon entry, it's a light, detailed and sophisticated vineyard blend that spent 10 months in 20% new oak.
Willamette Valley Vineyards' vintner Bill Fuller planted the Draper clone vines that go into this wine at his Tualatin Vineyards in 1973. Buttery barrel flavors are immediately apparent—highlights of butterscotch, vanilla and spice around a core of ripe apple fruit. It seems to gather strength throughout the sip, with a lingering finish. Drink 2019–2030.
Willful is the reincarnation of Daedalus, launched with this 2012 vintage. All Pommard clone and 95% estate-grown, this aromatic, welcoming wine brings nuanced black cherry and cola scents and flavors into focus. Lightly spiced, rather soft and open, it's a lovely example of the strengths of the 2012 vintage.
Willful is the reincarnation of Daedalus. The grapes are picked at low yields and fermented with native yeast. Here the Northridge vineyard fruit offers tart blue plum and black cherry flavors, with stiff tannins that carry some stem and herb character. Decanting or aerating helps to open it up and pull out more fruit.
Willful is the successor to Daedalus. Still quite tight, the regular Dundee Hills bottling has medium concentration and well-ripened strawberry, raspberry and black cherry fruit. Some rose petal aromatics and a streak of cherry cola add complexity and depth.
William Church has outdone itself with this new Viognier, a mix of fruit from Conner Lee and Gamache Vineyards. A leesy, yeasty, textural underpinning complements the tangy lemon, lime, grapefruit and tangerine flavors. It's superfresh and delicious.
Williams  Selyem's track record with this bottling is excellent. While this 2012 has notes of raisins, they're more of a seasoning than the main ingredient. It's a robust, lusty wine, filled with blackberries, dark chocolate, anise and pepper, yet balanced. It will age through 2024.
Williams Selyem is now playing the unoaked game, and with their fruit sources, wow. Most winemakers would kill to put oak onto these grapes. The wine is tremendous in pineapples, pears, papayas and kiwi fruit. It's so rich, you won't even notice the absence of caramel and all those oaky influences.
Wilson's red wines tend to be simple and forward in sweet, sugary fruit, and so is this wine. It shows jammy or pie-filling flavors of raspberries, cherries and currants.
Wilting apricot and nectarine aromas are pithy and lead to a dying palate. Flavors of citrus rind and papaya show some acidic kick, while the finish is tropical in flavor and fading. Wait for the 2013.
Wilting white flowers, tangerine and jasmine aromas are followed by light but sweet fruit flavors, with the sugar providing much of the appeal.
Winderlea is the most limited and most expensive of the winery's single vineyard series. This vintage remains tight and compact—a youthful purple in color, with fruit flavors of plum and sour cherry. Subtle layers unfold as it breathes, adding citrus peel, minerality and a touch of malt as well.
Windthrow is a southern Rhône-style blend consisting of 55% Syrah, 22% Mourvèdre and a mix of Grenache, Counoise, Cinsault and Viognier. There's a whiff of truffle and pine resin, along with tart red fruits and supporting acidity. It's balanced and moderately long.
Windthrow is a southern Rhône-style blend—66% Syrah, the rest a mix of Mourvèdre and Grenache. Dense, dark and smoky, it's got a peppery nose, followed by bright raspberry fruit and an accent of roasted game bird. The wine has both lift and length, with sharp acidity.
Windy Oaks' 2012s are lighter in color than their vintage compatriots, yet not lacking in aromas, which include sage, tomato, black olive and curry. The leaner palate begins a bit light before emerging with olive tapenade and crushed herbs. It would pair well with a burger, roasted chicken, or gourmet burrito.
Wine doesn't come much more buttery, luscious and creamy than this! It smells like melted butter and butterscotch, tastes rich, smooth and almost candylike, with a soft, gentle texture, apparently low acidity and lots of creamy viscosity.
Wine doesn't get much bigger than this. Bold and opulent, with a whopping 17% alcohol, this over-the-top bottling is aged in oak for two years and delivers masculine, chewy aromas of blackberry jam and Indian spice. Pair it with wedges of aged pecorino cheese.
Wine doesn't get much more specific than this single block, single clone 100% Cabernet Franc from Weinbau Vineyard. Unfortunately the wood (100% new French) gets in the way of the herb, cherry, and floral aromas and flavors.
Wine geeks like to poke fun at Yellow Tail, but there's a lot to like about this offering. It's full-fruited, with plenty of grapy cassis, chocolate and tobacco aromas and flavors, complemented by a thick, velvety texture. Drink now.
Winemaker Aaron Pott saignées nearly equal parts Merlot, Cabernet Franc and Cabernet Sauvignon to craft this impressively complex, light-bodied and ethereal celebration of cranberry, strawberry and grapefruit. It shows more tartness on the finish as it pushes a final, refreshing suggestion of mandarin orange.
Winemaker Adam Henkel inherited this vintage's barrels, but puts together a tasty blend, showing cracked peppercorns, obsidian-like rocks, layers of blackberry and a slight hint of green pepper. Pasilla chile opens the palate, which unfolds with boysenberry and blackberry, staying evenly balanced the entire sip.
Winemaker Adam Lee goes big on this bottling from the vineyard planted by the two Garys (Pisoni and Franscioni), showing bacon fat, blackberries and graphite on the nose. Once sipped, it veers more tart, with cranberry and just-ripe raspberry picking up some complexity from thyme herbs.
Winemaker Adam Lee notes that only two Oregon Pinots were made in 2011, as all fruit was declassified. Indeed, this is a thin, peppery wine, with highlights of orange peel and grapefruit, and just a short slice of red berry fruit.
Winemaker Adam Lee presents aromas of pressed elderberries and ripe black cherries on this single-vineyard bottling, boosted by hints of licorice and a touch of wet tobacco. Dark but not particularly ripe berries power the earthy palate, which also benefits from eucalyptus, sagebrush, mace and a hint of juniper.
Winemaker Adam Tolmach has achieved a real success, crafting a fresh, delicious wine that's moderate in alcohol by California standards, yet fully ripe. Cherries, black raspberries, rhubarb pie, spicy pomegranate, pumpkin pie and licorice flood the mouth. Best now for its youthful vibrancy.
Winemaker Alana McGettigan is an associate of Matt Thomson (Saint Clair, Delta), so it's no surprise this Sauvignon Blanc overdelivers. Hints of tomato leaf garnish passion fruit and citrus flavors in this wine, which reveals a certain amount of austerity and restraint on the palate, a silky texture and a long, grapefruit-driven finish.
Winemaker Alison Crowe does it again, managing to provide delicious and interesting wine at a tremendous value. Deep red strawberry, black pepper, graphite, black plum, chocolate, licorice and dried chiles show on the nose. The sip brings rounded black cherry fruit lifted by anise, dark chocolate and a touch of olive flavors.
Winemaker and owner Chris Pittenger dips into his Campbell Ranch and Baranoff vineyard sources to make this fresh, light style of deliciousness, spiky in acidity and earthy in dark cherry. Additional hits of citrus compel on the palate and nose, before fresh-cut roses take their cue.
Winemaker Anna Monticelli coaxes soft, leathery layers of graphite and red cherry from this 100% varietal vineyard-designate Cab. Aged in French oak, 67% new, it shows ripeness and density, with a pleasant structure and good length on the finish.
Winemaker Anna Monticelli spent a harvest at Cheval Blanc in Bordeaux and worked under Philippe Melka at Seavey and Bryant Family. She leaves her own mark on this structured, silky, robust and rich Cabernet, bright in red cranberry and clove. Firehouse Vineyard is on the winery estate and given to floral and herbal notes, both of which suggest themselves slowly here.
Winemaker Anthony Nappa describes Anomaly as a Pinot Noir vinified like a white wine. Bone dry, with understated black-cherry flavor, it's bracing with acidity and an intensely chalky, minerally palate. It's refreshingly quaffable, yet lingers long, sip after sip.
Winemaker Anthony Nappa sources grapes from Finger Lakes notable Sheldrake Point to make this beautifully textured off-dry Riesling. It's fragrant and fresh, with hints of waxy lemon skins, tangerines and white blossoms, and the palate is rich, with lush stone-fruit and a deliciously astringent tea-leaf finish.
Winemaker Barbara Tamburini is a rising star, and her l'Rennero Merlot is outstandingly juicy and succulent. Notes of ripe fruit such as black cherry and blueberry are backed by sweet spice and a rich, plush mouthfeel. The wine is powerful and chewy but also elegant and balanced at the same time.
Winemaker Bill Brosseau hits a single vineyard home run with this bottling from one of the Central Coast's oldest sites. It shows exotic plum, tangy cranberry, pine needle, juniper and pencil shaving scents on the nose. The palate is steeped in mulberry, marjoram and curry-like Indian spices, proving dynamic and delicious in the most compelling ways.
Winemaker Bill Brosseau tapped into his family's vineyard to produce this light and delicate wine. Its aromas suggest white flowers, key lime and chalk, while its flavors are high-toned and tight, recalling chilled pear, lime and pomelo pith. A graphite-like minerality adds complexity.
Winemaker Bill Brousseau taps his family vineyard for this bottling that leans toward a more delicate style, offering light white flowers, yellow melon, tangerine peels, kumquat, Asian pear and a hint of clove and cinnamon spice. A baking-soda energy pops on the palate, where lemon blossoms and pink-grapefruit rinds collide for a tart chorus.
Winemaker Bill Brousseau works to restrain the powerful ripeness that can come from one of the more famous vineyards in the appellation. This offers a nose with wound-up cranberry fruit, touches of hibiscus and rosebuds, and chipped-slate aromas. The palate shows juniper and pine-needle spice across a juicy black-cherry and black-plum core, with strong acidity and solid structure extending into a savory finish.
Winemaker Bill Owen (the ‘O' in O•S) has a knack for making white wines from red wine vineyards. This pungent, ripe, stylish Sauvignon Blanc/Sémillon blend is a fine example. The fruit flavors are thick and juicy— pineapple, golden apple, citrus—and the herbaceous nature of the grape has been transmuted into a sweet grassy streak, supported with mouth-searing acids. It's a roller-coaster ride, and delicious all along the way.
Winemaker Bill Owen consistently produces one of Washington's most stylish Rieslings. High in acid and low in alcohol, the sweet-tart balance of the wine is exciting and perfectly rendered. Despite a change in vineyard sources, this remains rich, round and juicy, with flavors of peach, apricot and a hint of fresh cream.
Winemaker Billy Wathen blends 60% Merlot and 40% Cabernet Franc into this blend that's named after the U.S. Geologic Survey's name for Happy Canyon. A nose of dried oregano and thyme has a Bing cherry backdrop, with a palate of green peppers, blackberries and tomato leaf.
Winemaker Billy Wathen is steadily perfecting this appellation, and this wine shows blackberry, black pepper and roast beef crust on the nose. A very savory and interesting palate mixes Bing cherries and dried berries with peppered beef jerky, oregano and even roasted garlic, making for an elegant and delicious wine.
Winemaker Billy Wathen makes so many single-vineyard wines that he's able to play around with styles, and uses this bottling to explore the lower alcohol side of Pinot Noir. Extremely floral aromas of rose petals, hibiscus and carnation meet with light raspberry on the elegant nose, while the lighter-bodied palate mixes slightly sour red fruit with cedar, thyme and oregano.
Winemaker Blair Fox loves this single-clone bottling, and for good reason. It's intensely dark in color but not overextracted, with soil, eucalyptus, black plum and baking spice aromas. Rounded strawberry and raspberry fruit shows on the medium-bodied palate, with star anise and white pepper accents.
Winemaker Blair Walter has dialed up the intensity in this powerfully concentrated bottling, which packs ample black-cherry fruit and sturdy notes of hickory smoke, cured meat and dark coffee. Despite the wine's considerable weight, the tannins are supple enough to make it approachable now.
Winemaker Bob Cabral's three 2010 Chardonnays are possibly the greatest he's ever made. This bottling shows fabulous complexity and sheer deliciousness, offering intricate notes of butterscotch, tropical fruit, pear tart, golden apricot, vanilla cream, buttered toast and exotic spice, with perhaps just a trace of honey. Its brilliant acidity and a tangy minerality provide the balance that pushes this wine off the charts.
Winemaker Bradley Brown manages to capture all of the redwood forest-like spice of this region in his lithe bottlings. This one offers fresh pomegranate and rose petal on the nose, plus woody touches of sandalwood and cedar. Bright acidity kicks off the sip, dropping into pencil shavings, thyme and cola, with dried raspberry fruit that runs from end to end.
Winemaker Brent Marris (formerly of Wither Hills) has turned out a medium-bodied, creamy_textured Chardonnay that combines peachy fruit and finely tuned nuttiness. Drink it over the next 6-12 months.
Winemaker Brian Loring's take on this coveted vineyard shows rhubarb, pencil lead and a very clove-y cinnamon aspect on the nose. Raspberries mark the core of the palate, but the edges are speckled with strong herbs, from oregano to juniper. It offers a great mix of fruit and spice.
Winemaker Bruno Corneaux keeps a tight grip on alcohol levels, without sacrificing ripeness, flavor or balance. This aromatically compelling wine jumps up with scents of sea breeze, toasted nuts and buttered popcorn. Flavors follow, with apples, vanilla and toast coming to a full-bodied lingering finish. There's ample length and tension to age gracefully for another decade.
Winemaker Carl Bowker delivers a great-smelling wine on this blend of 64% Tempranillo and 36% Grenache, with aromas of purple fruit, violets and a pepper-crusted bacon. The palate suggests a very flavorful pork roast in plum sauce, showing hoisin, ripe blackberries and grape candy, proving simultaneously playful and elegant.
Winemaker Chris Camarda is antiformulaic; his wines in 2008 feature radically different blends from the 2007s. This is a third each Merlot, Cabernet Sauvignon, and Cab Franc. It reflects the vineyard's penchant for tart berry fruit set atop astringent, mineral-driven tannins. It's tight and dense, with vertical power. Flavors roll gracefully into a medium-length finish.
Winemaker Chris Pisani used small American oak barrels to age this well-made, generous wine, which opens in a sweetness of vanilla bean, grilled peach and toasted oak. Richness and concentration make friends with a decent level of minerality and plenty of length, the wine made in a full-bodied style.
Winemaker Christian Roguenant makes a strong series of affordable white wines from the Niven family under this label. This Sauvignon Blanc delivers aromas of lemongrass, wet stone, lime zest and white pepper. Flavors recall sipping ice-cold creek water, with refreshing notes of cut grass, honeydew melon, ripe apple and lime juice.
Winemaker Clive Jones has been steadily improving the wines at Nautilus, and the 2010 Sauvignon Blanc may be his best yet. Leafy, capsicum notes arise on the nose and persist through the finish, backed with just enough grapefruit to see them through. Lithe and refreshing.
Winemaker Colin Murphy is in the midst of focusing on the health of this property's many old Cabernet vines, but this makes for a very promising starting point. A powerful black licorice aroma meets elderberry, volcanic rock, dill and olive on the nose while the palate combines dark red fruit with strong acidity and a solid tannic structure.
Winemaker Collin Cranor is superexcited about Casa De Vinas, a vineyard much talked about in the Livermore Valley. His Petite Sirah is clearly not petite, but everything PS lovers will love: oaky, dark and ripe, with smoke, chocolate and textured tannins.
Winemaker Dan Lee selected lots of Chardonnay so rich on their own, they didn't need oak. And you'll hardly miss that barrel influence with all the intensely concentrated tropical fruit, nectarine, green apple and vanilla flavors. Shows a freshness that captivates now.
Winemaker Dave Potter heads to his old haunting grounds around Rancho Cucamonga to source fruit for this fun bottling, which shows wet soil and sour cherries on the nose. The palate is very down the middle and built to please, with flavors of cherry and baking spice.
Winemaker Dave Powell is no longer with Torbreck, but the 2007 RunRig is one of his finest efforts. The complexity is almost overwhelming, as the aromas range from peppery spice and roasted meat to blueberry and tappanade. It's mouth filling and expansive, yet retains fine acids and just the right amount of slightly dusty tannins on the long finish. Approachable now, but capable of lasting at least though 2020.
Winemaker David Galzignato is making bold but layered wines from the Willow Creek district, including this blend of 94% Cabernet Sauvignon, 4% Merlot and 2% Petit Verdot. It offers aromas of cherry-vanilla cream soda with wild mint in the background. Solid tannins frame the palate, which boasts rich flavors of blackberries, root beer, black dirt and port reduction sauce. Drink 2018–2024, perhaps beyond.
Winemaker Denis Malbec has created a brilliantly delicious, crisp, dry yet richly textured version of the variety that opens with golden honey, dried apricot and lychee on the nose and mouth. Very minerally, the wine has a steely finish with smoky, oaky edges.
Winemaker Dennis Martin puts grape grower Stephen Miller's signature on this wine, a nod to the importance of this historic vineyard. The wine shows bright strawberry and raspberry with touch of savory wood smoke as well as hibiscus-laced pastry and a pinch of thyme. Earthy sagebrush and wild herb flavors frame the palate, where cooked cherries and cranberries are spiced by cardamom and dried ginger spice.
Winemaker Doug Boeschen has but one acre of this variety, and he puts it to tremendous use here, in this tamed, food-friendly expression of a robust grape. This vintage is his first single-bottling of PV. Soft, integrated tannin supports juicy black currant and a svelte layering of dark chocolate, punctured by an arsenal of beautiful violet aromas.
Winemaker Doug Meador says this is not a “California Fats” Chardonnay, by which he means he went light on the oak and allowed the fruit to speak for itself. It's pretty fruit, with the smell and taste of apples. However, that slight touch of oak adds just the right amount of vanilla and cream to the mix. —S.H.
Winemaker Ed Kurtzman manages to bring restraint to this often very ripe region. This bottling shows subtle white-flower buds and the slightest hints of coconut cream on the nose. Delicate flavors of honeysuckle and Key lime are subtle and will intensify with time.
Winemaker Elisabetta Geppetti is a beautiful and dynamic woman, with a firm grasp on Sangiovese and Scansano. Her riserva offers ripe fruit, wonderful softness and hints of wild brush and scrub oak in the background.
Winemaker Eric Laumann, who was recently hired to head up the quality-at-good-price Castle Rock team, focuses on obscure varietals, this time taking on the deep-red German grape Dornfelder. The nose combines cinnamon, black currant, pure black cherry, pipe tobacco, and chocolate cake, while the palate delivers ripe plum, cherry pie and licorice.
Winemaker Eugenia Keegan has a long and impressive track record with Burgundian grapes, and her skill shines through on her first release for Gran Moraine. Sappy and focused, this offers pinpoint fruit flavors of apple and pineapple, with pretty accents of toast and nut oils from barrel fermentation and monthly battonage. Drink through 2024.
Winemaker Fintan du Fresne nails the combination of richness and freshness in this bottling. The nose offers clean lines of wet cement, lemongrass, Gravenstein apple and a slightly exotic spice. Chilled Asian pear flavors kick off the sip, but then comes a buttery, macadamia nut warmth that's hedonistic and delicious.
Winemaker Flint Nelson co-ferments this unusual Mourvèdre with Syrah and Grenache, yielding a wine with unusually smooth integration of flavors. Multifaceted and supple, this has layers of ripe fruit, spice, lead pencil, cedar and clean earth flavors, which continue smoothly onto the medium-long finish.
Winemaker Francesco Spadafora shows his deft hand with Syrah in this easygoing wine. It has intensity and complexity, with layers of spice, red cherry, leather and black pepper.
Winemaker Francisco Olazabal, from Quinta do Vale Meão is behind this ripe, fruity and stylishly fresh wine. It's a classic blend of Douro grapes with the addition of Sousão (apparent from the dark color and high acidity). It's a wine that would be worth aging a few months, so wait until late 2016 to drink.
Winemaker Francisco Olazabal, from Quinta do Vale Meão, produces this ripe, smoky wine from vineyards above the Douro River. Lab (as in Labrador) is fruity, with a cool element that brings in tannins as well as immediately attractive red fruits. Drink now.
Winemaker Gaetano Bertani has shaped a sophisticated expression of Chardonnay with thick notes of honey and toast achieved with eight months of oak aging. The wine is soft and creamy but has the right level of acidity to keep it pleasantly refreshing and enduring.
Winemaker Gary Robinson named this brand after the San Andreas Fault, which caused the appellation that birthed this aromatic display of blueberry, lilac and hummingbird sage. Dense purple fruit flavors consume the hedonistic palate, which is bolstered by bacon fat, licorice and a strong and lively acidity.
Winemaker Gavin Chanin's co-effort with Durell owner Bill Price aims to show vibrancy and freshness of fruit and succeeds on both counts in this light-bodied, complex wine. Clove, rich, dark cherry and bright acidity combine for a fresh take on a typically voluptuous vineyard, finding the layers of rocky minerality that lie beneath.
Winemaker Greg Graziano's Saint Gregory wines are intended to represent the cool regions of the spread-out Mendocino County, and this Pinot Blanc does it well. With aromatics of honeysuckle and honey, this is medium bodied and balanced, with lingering tastes of pear and mango. Pair it with something spicy.
Winemaker Greg Morthole plays all the bells and whistles on this Burgundian-style Chardonnay. Barrel fermentation brings toast and sweet vanilla to the tropical fruit and green apple flavors, while the full malolactic fermentation adds notes of buttered popcorn. The acidity is racy and clean.
Winemaker Gustavo Gonzalez left Robert Mondavi to do his own thing, and what an auspicious start. He's taken fruit from this historic Carneros vineyard and crafted a big and bold yet balanced Pinot filled with lusciousness. The flavors are enormously complex, ranging from fresh raspberry jam and cranberries to red currants and persimmons. Earthy cola, mushroom and forest floor notes add complexity. The acid-tannin balance is just about perfect. Good as it is, this compelling Pinot should develop well over the next six years.
Winemaker Hank Beckmeyer goes where his vinous muses take him and this new wine of his is a perfect example of his “why not” attitude. It contains 56% Nebbiolo from the Sumu Kaw Vineyard as well as 30% Syrah from the same, 9% Mourvèdre, 2.5% Viognier and 2.5% Roussanne. It's jam-packed in a lilting way with fresh, bright strawberry and intense aromas of perfume and freshly picked herbs.
Winemaker Hank Beckmeyer presses Syrah and Mourvèdre to make this rosé, hoping that in the process he'll best preserve the wine's aromas and also keep it tasting fresh. He's created a nutty wine that's dominant in strawberry and stone fruit flavors. It's very light and dry, leaving you with the impression of having just bitten into a piece of watermelon.
Winemaker Heidi Barrett was making Moscato way before the current craze started, so you can call her a visionary. Her 2011, an unusual blend of fruit from Napa Valley and Paso Robles, is a real crowd pleaser. Tasted in May of 2012, it's a little spritzy, which gives a nice, clean edge to the orange, vanilla and white flower flavors. While it's dry, there's a rich edge of honey. The alcohol is a refeshingly low 12.8% by volume.
Winemaker Helen Masters is trying to get a bit more texture into her Sauvignon Blanc by incorporating a small portion that's been fermented on the skins. It adds a bit of richness to the already ripe flavors of fig, nectarine, melon and pineapple. Drink now.
Winemaker Isabelle Meunier (ex-Evening Land) has carefully selected a handful of sites for her first release of single-vineyard wines under this new label. This is perhaps the most elegant, with exceptional texture, color and overall finesse. Fruits are delicate and detailed, showing watermelon, salmonberry, strawberry and a bit of spice. The 30% new French oak aging adds a gentle kiss of cocoa. Drink now to 2030 and beyond.
Winemaker J. P. Valot, who is from Argentina, shows a confident touch with this grape. Mixed fruit flavors of red plum, golden raisin and fig bring a unique character to this well-balanced wine. Solid through the midpalate, it carries into a generous, lightly chocolaty finish.
Winemaker Jérémy Ducourt brings attractive grassy, herbal aromas that are followed by a crisp wine. It has tropical fruits as well as lime and lemon flavors. The texture is tight, perfumed and elegant. Drink now.
Winemaker Jacques Grange produces relatively small quantities of this blend of 70% Grenache and 10% each of Bourboulenc, Clairette and Viognier. It's moderately weighty, but also refreshing, with bright notes of pineapple, star anise and balsam fir. Drink it over the next six months.
Winemaker James Ewart's powerful bottling shows blueberry, vanilla, dark spice and scarlet-red roses on the nose, followed by an intriguing complexity on the palate. Flavors of blackberry jam and black pepper run through the sip, as does a touch of roasted beef, framed by bursting acidity.
Winemaker James MacPhail continues to refine his solo project with this Annapolis-sourced effort, a smooth layered expression of baked strawberry and rose petal herbaceousness. Lingering fruitiness makes it lovely to enjoy, as the oak remains a background player in full support of the succulence and ripe power. Still young, it should continue to open further over time.
Winemaker Jay Somers has done a nice job with this fruit, crafting a light, but elegant wine with a mix of cherry, cola, spice and milk chocolate flavors. The grapes come from recently-planted vines in the estate vineyard.
Winemaker Jeff Fink is unleashing a cross-section of clones in 2012, and this take on Pommard offers delicious aromas of berry-laced crème brûlée with bay leaf. There is a bitterness at first on the tannic palate, and it washes out quickly with tart cranberries.
Winemaker Jesse Katz combines 60% Merlot and 40% Cabernet Franc in this blockbuster of a deal, a flavorful, well-crafted wine that impresses in its voluptuous body and spicy seasonings. Raspberry syrup, tar and a mix of cedar and sage accent a grip of tannin that softens in the glass.
Winemaker Jesse Katz pulled out all the stops to craft this small-production Malbec, proving that the right fruit in the right hands can yield crazy-good results. Having spent time aging in 100% new French oak, the wine needs time to open, but once it does, look out. Concentrated swirls of wild blackberry and truffle are framed by soft tannins and measured acidity. Drink now through 2024, easily.
Winemaker Jim Law has fashioned a finessed Chardonnay that offers impressive purity and minerality, bearing Burgundian-like qualities. Notes of pear, green apple, kiwi and white currant are offset by a lemon-lime edge. It's all layered with streaks of blonde caramel and toasted hazelnut that add richness. The palate is clean, linear and vibrant, with a modicum of clove and a vein of liquid stone. The finish remains fresh and lifted.
Winemaker Joanne Duray taps the Garey Vineyard for this complex aromatic show of drying rose petals, dried cranberry, turned earth, iron, wet sage and dank mushrooms on the nose. The palate boasts a strong herbal front of oregano, thyme and marjoram, with tight cranberry fruit proving light, airy and refreshing on the palate.
Winemaker Joe Forest has brightened the fruit and livened up the mouthfeel by blending in 20% Grenache. Fresh raspberry flavors are wrapped into the earthier, herbal, lightly chocolaty character of the Syrah. Once-filled French barrels were used.
Winemaker Joel Aiken was lucky enough to source fruit from this famous Napa Valley appellation, and its mountain origins show in both the intensity of flavors and of tannins. The fruit is remarkably concentrated in cassis, with a tangy minerality that must come from the soil. New French oak, with its tannins and sweet toast, has been perfectly applied. The wine is vital, harmonious and young. Give it 10 or 15 years to begin to come around.
Winemaker John Benedetti relies on a single clone usually used for sparkling wine in this bottling from a 25-year-old dry-farmed vineyard at 1,700 feet. Aromas of buttered cherries, rhubarb, red flowers, cinnamon and milk chocolate give way to a palate that shows lots of slate and graphite as well as dried cherry, eucalyptus, dried mint and a touch of leathery gaminess.
Winemaker John Kinney blends 50% Cabernet Sauvignon from Galles Vineyard with 50% Del Arroyo Vineyard Petite Sirah, trying to take advantage of the Cab's floral, herbal notes and the Petite's concentration and wall of tannins. He has largely succeeded. This dark-black wine is very much full of intense cherry and structured tannins and leathery spice. Petite Sirah lovers will particularly swoon.
Winemaker Joy Merrilees got more oomph out of Two Bud Block in 2013. A deeper than usual color, darker than normal fruit flavors and a satisfying, dark chocolate and cappucino richness on the palate make this big, luxurious wine stand out. The flavors are fruity but distinctive, blending blackberry, black cherry and mocha.
Winemaker Jules Taylor is crafting a series of bold, expressive wines, including this one. It starts off a little shaky, offering hints of soap and cruciferous vegetables, but settles down to deliver black cherry fruit and hints of beets and parsnip. It's got a creamy midpalate, then finishes with sterner tannins than most Marlborough Pinots. Drink now–2017.
Winemaker Julie Voirin has vines in Cramant on the Côte des Blancs. This wine, perfumed with wild flowers and freshly picked almonds, is ripe and fruity while having a crisp, mineral texture. It is well balanced, soft and ripe at the end, and ready to drink.
Winemaker Justin Mund worked at Laetitia for four years, so he knows the blocks, and picks this one well. The nose shows blackberry fruit but the unique parts are the beef blood and gamy pork aromas. It's sanguine on the palate at first, then opens to Bing cherries and eucalyptus oil.
Winemaker Karen Cakebread has coaxed high-toned highlights of cherry, strawberry and currant from an underlying richness of baked bread and wild earth. Tingling acidity makes for a succulent palate and impressively long finish.
Winemaker Kathy Joseph delivers this seven-barrel ode to her father, who'd be proud of the tight blackberry, wet clay, shaved cedar and iron-rich aromas. The acidity is bountiful but not overpowering on the palate, where elderberry, dried lavender, wild mint and damp earth combine for a deep and lasting sip.
Winemaker Kenneth Juhasz sources fruit from the Ranch House Block within the larger Durell Vineyard for this wine. From Wente clones, it offers intensity and bracing acidity—a crisp, bright and stony celebration that's both lovely and sublime. Its gravelly texture recalls rock candy and apple sprinkled with spice.
Winemaker Kevin Mitchell has been gradually refining his style, pulling back on alcohol and oak without sacrificing fruit intensity. This is a fruit-driven Cabernet, loaded with black cherries and cassis and supported by restrained, just-right oak levels. It's medium-bodied, softly dusty yet firm, with a surprisingly long finish. Drink now–2025.
Winemaker Kevin Riley's fascination with resurrecting the Mission grape vines on his property is starting to pay off. This pink, which includes 18% Zinfandel and 7% Grenache, shows ripe watermelon and strawberry aromas. Red plum and red apple flavors show on the palate, enlivened by mandarin orange accents.
Winemaker Kim Crawford has crafted a dark, full-bodied Pinot Noir that could use another year or two of bottle age. The nose is slightly meaty and bacony, while the palate delivers dark flavors of black cherries, plums, cola and baking spices before turning firm on the finish. Drink 2018–2025.
Winemaker Kim Crawford has turned out a solid effort, ably combining the brash fruit of Central Otago with some measure of finesse. Smoky, campfire-like notes, roasted beets and greens accent black cherry and plum flavors. It's still a bit crisp and edgy on the finish, but look for the texture to smooth out by the end of 2016.
Winemaker Kim Engle's wines always stand out in a flight, and this curiously spicy, sepia-toned Gewürztraminer is no exception. Aromatic, with notes of orange rind, rose petal and potpourri, it's also intensely flavored with black tea and spice that are pleasantly astringent. Not a classic Gewürztraminer by any means, but uniquely delicious.
Winemaker Kirk Venge blends 52% Cabernet Sauvignon from both To Kalon and Kenefick Ranch with 36% Sangiovese from Benessere and 12% Petite Sirah from Kick Ranch. The blend makes for a bombast of juicy blueberry pie topped by vanilla ice cream. Tannins are rounded and velvety, and the wine comes across as big and bold.
Winemaker Kirk Venge coaxes orange blossom perfume from this otherwise velvety, concentrated and youthful white, toasty in caramelized oak. The concentration makes way for a taste of baked apple and pear within a cradle of nuanced acidity.
Winemaker Kit Singh has tweaked this Right Bank-style blend, but it remains solidly anchored in 49% Merlot and 29% Cabernet Franc, with a small amount of Cabernet Sauvignon and Petit Verdot. Tart, young raspberry and pomegranate fruit flavors are set against vividly crisp mineral notes. Tannins are supple and proportionate and the flavors beautifully defined. On the finish, a delightful detail of carpaccio appears.
Winemaker Kristy Melton continues to show a sense of restraint in her wines. This Merlot provides a classic example, concentrated in dusty red fruit and smooth, supple tannins, a sideways glance of cinnamon and clove flirting thoughout. Structure and elegance reign here over power and oak.
Winemaker Lane Tanner and proprietor Will Henry are conquering this grape with more finesse each vintage. Light pink grapefruit, Asian pear and fragrant lime blossoms are inviting on the nose, with crisp yet chalky aromas. The palate presents light stone-fruit flavors held together by a pomelo-led acidity and grippy mouthfeel.
Winemaker Larry Cherubino has crafted an excellent yet affordable Pinot Noir. Hints of cedar and vanilla accent the cherry fruit, while the texture is appropriately supple without being overripe. The oak is prominent, but the weight and texture hit the mark. Drink now.
Winemaker Larry McKenna is a proponent of age-worthy Pinots, and this 2011 reflects his muscular preferred style. It's chunky in texture, framed by firm tannins and tinged with mocha and dark cherry fruit. Drink 2017–2022.
Winemaker Larry McKenna now has 30 years of experience with Martinborough Pinot Noir, and its on full display in this blend assembled from various plots around the village. Aromas of flowers, tea and cola lead into flavors of blackberries, vanilla and spice, framed by ample tannins. Drink 2020–2030.
Winemaker Larry Schaffer proudly explores lesser-used varieties such as Cinsault, and makes compelling arguments in their favor. This bottling from Camp 4 Vineyard shows fresh and dried strawberry and slightly sour plum on the nose with a touch clove and dried ginger. The palate offers cranberry and hibiscus with red licorice spice, presented with lively acidity.
Winemaker Laurent Montalieu has outdone himself with the fruit from this heritage vineyard. Silky and deep, with a luscious mix of berries, it's a supple, seductive Pinot, wrapped in sleek layers of spicy, toasty oak.
Winemaker Laurent Montalieu really shines with Pinot Gris, and the vibrant nose and lush textures of his 2006 Soléna continue an unbroken string of successes. Packed with fresh pear fruit, annotated with pineapple and laced with vanilla, this delicious wine keeps resonating through the palate and into a lively, spicy finish. No malolactic fermentation, no oak. Just a lovely expression of great fruit.
Winemaker Leonor Freitas runs her vineyard just south of Lisbon. This soft, fruity blend is light in both tannins and acidity. It's fresh in character, giving a ripe wine that is ready to drink now.
Winemaker Lloyd Anderson is consistent and stylish in his winemaking, and his wines show well across the board. This captures the house style—extracted, dark, fruity and full-bodied, with the higher acidity and precision sculpturing of the Sangiovese grape. Lovely spice adds more highlights to the finish.
Winemaker Luca Paschina has crafted an aromatic patchwork of dark plum, cassis and tar, plus baking spice, mocha and turned-earth details. Medium to full bodied, this selection shows impressive finesse that is characteristic of Barboursville wines, and the balance between its flesh and tannin-acid framework is spot on. Stash this one in the cellar for a few years.
Winemaker Madeleine Jautard has produced a soft, juicy wine, packed with ripe fruits. There is a touch of spice as well to give the wine its structure. Drink this wine from 2018.
Winemaker Marie-Eve Gilla has a knack for making quality Chardonnay. This one brings aromas of crème fraîche along with pineapple and other tropical fruits. The palate shows restraint.
Winemaker Mario Pinheiro lived in South Africa and grew to appreciate Chenin Blanc. Returning to Portugal, he planted a vineyard. This wine is full of the most intense and beautiful fruit and acidity. It has a great tangy character that is balanced with apple and sweet pear fruits. The wine is ready to drink.
Winemaker Mario Pinheiro worked in South Africa and with the Chenin Blanc grape there. Bringing it to the Alentejo produces a surprisingly similar ripe, warm style of wine that's still fresh and citrusy while also having signs of bright pineapple and minerality. Drink from 2015.
Winemaker Markus Niggli is making remarkable whites from unusual, hard-to-find grapes, in this case a blend of 50% Kerner, 25% Riesling and 25% Bacchus. This slight, seductive white dances in acidity that's got an electric mouthfeel, with a bouquet of citrus and herbs that you'll be thinking about a long time.
Winemaker Matt Crafton embraces the winery's longstanding tradition of elegant Napa Valley Cabernet in this estate wine—a beautiful expression of exotic, savory characteristics wrapped in a seamless texture. Tomato leaf, meat and soy notes underscore deep layers of black pepper, black cherry and cassis, with grippy, dense tannins. Enjoy 2023–2033.
Winemaker Matt Dicey has crafted a winner, seamlessly combining aromas and flavors of toast, cherry, smoke and dried herbs into a relatively full-bodied, muscular wine. Although firm, it's approachable now, as the finish fades elegantly into dusty tannins laced with mocha and berries. Drink now–2020.
Winemaker Matt Dicey has teased out Pinot Noir's silky texture and ample complexity in this wine, one of his finest to date. Cherry fruit hints at rose petals and picks up subtle earth and spice shadings on the palate, finishing with elegance and class. Drink now–2012, although its balance may permit it to hold for several more years after that.
Winemaker Matthias Pippig brings Syrah to a whole new level with this stunningly dramatic bottling. Don't worry about the California appellation, a peculiarity of the winery's ownership. It's made entirely from Santa Barbara grapes, namely from Watch Hill in Los Alamos and Bien Nacido in Santa Maria Valley. The intensity of fruit defies description. It suggests enormous blackberry and creamy-sweet chocolate, larded with bacon and sprinkled with black pepper—and that doesn't even begin to describe the toasty sweetness of the 100% new oak barrels. This is the best California Syrah of the vintage, and one of the greatest Syrahs the state has ever produced. This opulence comes at a cost, however: The alcohol is high.
Winemaker Matthieu Finot deftly transforms this wine by keeping it on the skins for three weeks with a daily punch-downs, then allowing 100% malolactic fermentation during aging in neutral oak. This orange wine boasts a gorgeous bouquet of fresh apricot, orange blossom and rooibos tea. These aromas transition onto the palate where they taste concentrated and fresh. It's dry, with delicate tannins and a clean finish that lingers and evolves.
Winemaker Michael Haddox is exploring unusual, emerging grape varieties in Washington State. This well-made Malbec is just the start, showing dried cherry fruit, graham cracker toast, and hints of stone and graphite. It's chewy and muscular, an interesting debut for the winery.
Winemaker Michael McCay considers this white a field blend, listing Vermentino, Verdelho, Muscat and an improbable dollop of Pinot Noir as the varieties. Together they equate to deliciousness, a light, stainless-fermented statement of pineapple and guava, the Vermentino's salty head rearing just slightly.
Winemaker Mike Callahan's small Riesling project is packed with promise. This bottling shows tight yellow grapefruit pith, wet stones, crushed sea shells and richer Key lime notes on the nose. A touch of fresh oregano flashes on the palate, alongside chalk, white flowers and lemon oil laid upon a brisk but waxy mouthfeel.
Winemaker Mike Lee continues to prove his prowess with Sauvignon Blanc in this latest vintage of Patianna, Patti Fetzer's line of organically farmed wines from outside of Hopland in Mendocino County. Fermented entirely in stainless steel without undergoing ML or barrel aging, it delivers everything you love about the variety, inviting one in with melon and minerality, then following through with a surprising creaminess and almost decadent, mousse-like finish.
Winemaker Mike Mooney adds complexity with 16% Cabernet Sauvignon and 8% Merlot on this bottling, which shows blueberries, crushed black rocks and dark chocolate on the nose, but doesn't offer a lot of Cab Francness. The palate does offer some, however, with grippy tannins and dried oregano touches laid across rich black cherry, blueberry, fudge and espresso notes.
Winemaker Mike Mooney named this after his great-great grandfather, who settled in the Central Coast region in the 1840s. The wine is light and nearly green in the glass, with lime blossom and green banana aromas that verge on tropical. It's extremely juicy and ripe on the palate, with some citrus-rind bitterness offering balance.
Winemaker Mitch Cosentino blends 12% Merlot and 4% Cabernet Franc in this densely textured wine that opens slowly in the glass. Cassis, cherry and leather are bound by a solid frame that's structured to age.
Winemaker Molly Lyman takes a delicate approach to this 100% varietal estate wine, from a longstanding vineyard in the Chiles Valley. From a block named for a farming family linked to the site, Las Flores is sanguine in cranberry and graphite, food-friendly, with a lightness despite its pronounced plum, cassis and oak.
Winemaker Morten Hallgren harnesses a traditional Italian grape-drying technique called appassimento to create this richly concentrated but dry Chardonnay. Initial notes of smoke and roasted hazelnut skins fade on the nose and palate to reveal a clean, fresh apple and pear character, speckled with white flowers and a bright lemon-lime acidity.
Winemaker Neil Collins spends his time diving into the region's little known, dry-farmed old vines to deliver distinctive and delicate Zinfandels. This one shows wet riverstone scents, with smashed blackberry and lavender. The palate offers tart black plum, peppercorn and tar touches.
Winemaker Nick Elliott taps into the biodynamic vineyard planted by Syrah legend Bob Lindquist to deliver this rich bottling. It's full of roasted black fruit aromasl, with nori, soy and even organ meat touches on the nose. Peppery spice and charred beef flavors accent the lavish palate, while thick tannins frame ripe black-currant flavors on a bed of unwavering acidity.
Winemaker Nick Goldschmidt does wonders with this consistent vineyard source, coaxing out mocha-chocolate, black cherry and blackberry, never overpowering an earthy back note of tobacco. Medium-bodied and soft, it finishes in a swirl of smoke and is juicy and enjoyable now.
Winemaker Nick Goldschmidt has turned out a Shiraz that seems a bit conflicted. It's only medium-bodied, yet packs in overripe flavors of cooked berries laced with dark chocolate and espresso. The peppery notes on the finish give it enough verve to pair with steaks or burgers.
Winemaker Nick Goldschmidt is behind this wine, an aromatic study in campfire and toasty smoke amid a palate of back-of-the-mouth tannins. Dense and soft, the wine needs more time in the bottle to settle. It aged in French oak, 70% of it new, for 20 months.
Winemaker Nick Goldschmidt plies his trade mainly in California, but this effort from his native country is a winner, featuring a lush mix of nectarine, melon and tomato leaf that finishes long and harmoniously.
Winemaker Norm Yost's decision to release later than most of his neighbors pays off tremendously every vintage. The nose on this bottling is delicate but with tons of sexy, supple depth, mixing red cherry, hibiscus and pomegranate with iron and sweet bay leaf. Perfect red fruits decorate the lavish palate: the tartness of cranberry, the lushness of red cherry, the brightness of pomegranate, all cut by eucalyptus and expert acidity.
Winemaker Norm Yost racks up bundles of sagebrush, wild mint and all manner of fresh-cut chaparral on the nose of this stellar bottling, which comes from a vineyard on one of California's longest-held ranchos. The herbally driven palate mixes black and green olives with fresh raspberry juice and black pepper.
Winemaker Oded Shakked works with 57% Pinot Noir and 43% Chardonnay from multiple vintages, using pure cane sugar in a small dosage. Full-bodied richness underlies a crispness of tight acidity and fresh-squeezed lime and apple, finishing dry and vibrantly refreshing.
Winemaker Paul Clifton excelled in this vintage, finding the balance between the region's ripe fruit, natural acidity and powerful spice. Baked black cherry, hibiscus, earth, gingerbread and cola notes show on the nose. The palate is creamy and lush, but the acidity is persistent, carrying its dark red fruit and minty chocolate flavors into the finish.
Winemaker Phillip Corallo-Titus of Chappellet works here with the great Sangiacomo family to make an affordably impressive wine, from the oldest blocks he can get. He coaxes toasted oak and nougat from a darkly colored, viscous texture and intensity of ripe apple and baked apricot, the ending rich and rewarding.
Winemaker Rachel Silkowski takes cues from her mentor Brian Loring in her debut wine, which is brawny and lavish with nose-ticklingly spicy aromas of cloves and nutmeg laid across black plum, olallieberry and violets. Baked black plum and black peppercorn are lifted by Christmas spices galore, from allspice to dried ginger. It's an attention grabber.
Winemaker Randy Lewis made this wine, a showstopper in fleshy texture and supportive oak. Characteristics of charcuterie and spicy apple pie combine in a complex tension of savory and richly layered concentration, leaving a memorable impression as it traffics in nutmeg on the finish.
Winemaker Ray Coursen is a Vietnam Vet, and this wine is made to honor other veterans of foreign wars. Soft, round and approachable on the palate, it's made from a majority of Merlot, with smaller additions of Cabernet Sauvignon, Cabernet Franc and Petit Verdot. Cedar, currant and a sweetness of vanilla fan out on the palate.
Winemaker Rich Cushman notes that this is a “field blend” of Pinot Gris, Chardonnay and Sauvignon Blanc from this vineyard's single bearing acre. It is a delightful wine, and the three grapes all contribute to the mixed scents of grass, citrus and melon; and the fresh fruit flavors that run to cool green and yellow fruits and berries. A nice finish suggests fresh-cut cantaloupe.
Winemaker Rick Hill extracts tons of aroma and flavor from this vineyard, which in this bottling shows sagebrush, deep black plum, smoked thyme and light gingerbread notes. The flavors are hearty and rugged, with more sagebrush and smoke, strong mulberrry fruit, peppercorns and roasted meats. It's a rich and savory wine.
Winemaker Rob Folin scores again, crafting a silky and sleek Pinot from the Ribbon Ridge AVA. Fig, plum and chocolate flavors are wrapped into a smooth and supple wine that is already heading towards maturity. It's delicious now, so there is no reason to wait on this one.
Winemaker Ross Cobb, formerly with Williams Selyem and Flowers, did his best, but this Pinot tastes acidic and labored. It has lean flavors of strawberries and raspberries and new French oak. The wine isn't showing well now, seemingly a victim of the harsh vintage. Its future is problematic.
Winemaker Ryan Deovlet isn't afraid of prominent oak, so this comes on with a luscious butterscotch nose, and it immediately smells like it will be a silky wine. It is, with accents of vanilla and a touch of bitterness, but the overriding flavor is smokiness, reminiscent of the rustic Mexican liquor, Mezcal. This could easily handle pork carnitas.
Winemaker Sabrine Rodem strips wines down to their essence in her Ex Anima line, showing the savory side of this cool-climate Syrah. Black peppercorn, rosemary, cola and blueberry aromas show on the nose, while the palate packs cracked pepper, ripe olallieberry and dried beef flavors with tarry tension.
Winemaker Sabrine Rodems lays on exciting aromas of light pomegranate juice decorated by toasted sagebrush, charred fennel, pan-toasted peppercorns, graphite and pine ash. The herb-driven, very fragrant chaparral-like flavors show pine needles, rosemary, chemise and bay leaf against a cranberry juice background.
Winemaker Sabrine Rodems uses the winery's estate vineyard to show cinnamon, Bing cherries, root beer and mace aromas. The flavors of anise, raspberry juice and Earl Grey tea are spruced up by a generous acidity that gives the herb-leaning wine exciting zing.
Winemaker Scot Covington trained with Merry Edwards and his prowess with Pinot shows through in this spicy, structured release, adorned in plum and dark cherry fruit. The finish is grippy and marked by a pronounced and inviting nuance of earthy forest floor.
Winemaker Scott Hawley delivers deep and dark aromas of blueberry and mint against a backdrop of bacon fat and barrel smoke. The mouthfeel is rich and lush, with more blueberry plus anise, black licorice and a canvas of minty herbs that also reveal a touch of bitterness.
Winemaker Scott Klann combines with friend and fellow winemaker Marco Cappelli, the owner of Herbert Vineyard, to craft this celebration of elegant blackberry, jammy fruit, black pepper and licorice. Fine-tuned and elegant, it's also brawny, with substantial mouthfeel and texture.
Winemaker Simon Waghorn has been able to maintain this brand's quality even as production has ramped up to 100,000 cases, a remarkable feat. The 2008 features ripe, tropical fruit aromas of guava and pineapple that morph easily into flavors of nectarine and fig; expect some herbal notes to emerge by the time it reaches consumers. It's plump in the mouth, yet finishes with a mouthwatering, clean, crisp finish.
Winemaker Spencer Daley taps a long respected vineyard to craft a solid Syrah that shows lavender, boysenberry, white pepper and dried fennel on the nose. There is a tarry quality to the palate, with black peppercorn, violet and charred beef notes accenting the underlying elderberry fruit. A solid structure ensures ageability.
Winemaker Steve Gerbac got to work with clones 667 and 2A from this iconic vineyard atop the appellation, and the result offers black plum, crushed clove, nutmeg and vanilla cola on the nose. The palate shows a lighter touch, with elderberry and black raspberry fruit enhanced by dried violets, sage, juniper and orange rind-driven tension.
Winemaker Steve Goldfield brings the same deft touch he displays with Pinot Noir to this lush, elegant wine. It has the structure of a gentle Merlot, but with the wild cherry and raspberry, date nut cake, cocoa, pepper and clove flavors that make it so distinctive and savory. This is consistently one of the best Zins from the RRV.
Winemaker Steve Law hails from Scotland and honors his heritage with a nod to his “thirsty neighbors,” who will only gain further thirst after enjoying this Syrah. Pure to Law's cool-climate winemaking sensibilities, this offers a leathery tribute to peppery spice and bright fruit.
Winemaker Steve Law, a specialist in cool-climate Syrah, offers a barrel-fermented and barrel-aged Sauv Blanc named for his mom. It's completely herbal, dry, savory and complex, yet deliciously sippable.
Winemaker Tim Stevens' dark, subtle, beautifully proportioned wines glide across the palate like Apollo Ono dancing with the stars. The cool site brings out some of the floral and citrus accents often missing from Merlot, and the darker cherry and plum fruit flavors fill in right behind. Supple and sensuous, this is a wine to savor and, if possible, cellar for another decade.
Winemaker Tom Mortimer also produces the outstanding Aubichon wines; this is his own label, and it offers exceptional value. It's stylish, modern and elegant, with precisely-defined raspberry fruit accented with sweet ripe tomato. The wine has a crisp sculpted mouthfeel, and just the slightest suggestion of barrel toast framing the finish.
Winemaker Trey Fletcher is creating texturally tantalizing wines that are exciting to sip now but built to last for years in the cellar. This shows lemon blossom, lemon skin, almond and macadamia scents, with a chalky minerality that's evident even on the nose. Racy, laser-focused acidity frames the palate, where lime, grapefruit and apple flavors unfold. Drink now through 2024.
Winemaker Tyler Russell sources the fruit for this bottling from an extremely cool-climate vineyard. Tons of fresh-pressed boysenberries meet with wood ash, underripe berries, black olives, rosemary, roasted lamb and Mediterranean spices on the nose. Tart black-plum skin is layered with bay leaf, rosemary, thyme, crushed peppercorn and charred beef on the dynamic palate.
Winemaker Victoria Benavides has maxed out the ripeness but has avoided any raisin, prune or molasses characteristics, which we like. Her Gran sits heavier on the palate than the 2004 Crianza, with firm tannins. But it also lingers more solidly on the back of the palate. To admire its purity and power, it's probably best to drink over the next four years.
Winemaker Virginia Willcock's latest effort shows that top-flight Margaret River Chardonnay doesn't have to cost three figures. This is fine stuff, a bit funky at first, but opening up in the glass to reveal hints of brown-sugar-glazed pineapple and fresh citrus. It's medium to full in body, with a long, almost painfully crisp finish that brings all that fruit into bright, refreshing focus.
Winemaker Virginia Willcock has taken Vasse Felix's top Chardonnay to extraordinary heights this year. Chardonnay yields in the region were down, and this wine reflects an extra level of concentration and power as a result. Grilled peaches and tangerines provide ample flesh, yet the wine remains focused and refreshing through the long, mouthwatering finish. Drink now–2025.
Winemaker Zach Rasmuson did not produce a Narrows Vineyard bottling in 2005. Instead, those grapes went into the regular Goldeneye, to its great benefit. The wine is particularly rich and powerful in cherry pie filling, black raspberry, mocha, Dr. Pepper and smoky oak flavors, with a gorgeous, mouth-filling texture that's dramatic on the finish.
Winemaker/owner Alejandro Vigil keeps the hits coming with this complex but highly appealing blend of Cabernet Sauvignon and Cabernet Franc. Robust aromas of balsamic black fruits and licorice ease into a round lush tannic palate. Lightly herbal flavors of blackberry, cassis, pepper and baking spices end with spicy chocolaty oak and licorice flavors. Drink this whopper through 2024.
Winemaker/owner Chuck Mansfield is devoted to California Grenache, offering this gem from the Sierra Foothills' subregion of El Dorado County. Light in color and fresh in taste, its layers of slightly savory rhubarb and strawberry are boosted by firm acidity and an enticing finish of spice. At under $20 this is an exceptional deal for the quality.
Winemaker: Abrie Beeslaar. A seductive streak of pressed purple flowers adds depth to the lightly smoky and spicy blackberry, black cherry and plum fruit aromas. The ripe fruit flavors dominate the palate at first, with secondary flavors of char, black tea and sweet smoke that unfold and carry through to the lingering finish. The tannins lend good structure and grip, while ample acidity lends good balance to the fruit richness. This should develop and mature well, revealing more nuance and additional complexities with more time. Drink 2019–2024.
Winemaker: Abrie Beeslaar. Always a stunner, in both regular release as well as the CWG form, Kanonkop's Paul Sauer Bordeaux-style blend is bold and concentrated, with tremendous potential for long-term aging. Made from 74% Cabernet Sauvignon, 17% Merlot and 9% Cabernet Franc, it's brimming with notes of cassis, licorice root and black-fruit preserves, all buoyed by ample acidity and a pronounced mentholated-herb lift. Bittersweet cocoa, char and chicory unfold on the back of the black fruit-skin fueled finish. Robust, full and firm, drink 2020–2026.
Winemaker: Abrie Beeslaar. This is too young to fully appreciate now, though it certainly starts to make an impression with tight aromas and flavors of blackberry, cassis, leather, licorice and cigar box. The gripping tannins provide a firm structure and dry finish, though ripe black-fruit flavors of black plum and cherry help to flesh out the medium-weight palate. Lingering notes of pepper, wood spice and anise grace the long finish. Drink 2019–2025.
Winemaker: Abrie Beeslaar. This wine is currently in it's infancy, with concentrated yet reserved and tight notes of brambly black berries, plums, spiced cherries, licorice and toasted spice on the nose sand mouth. There's some serious muscle to the firmly structured palate, with solid, gripping tannins and medium acidity that expresses the wine's overall balance in strength across the board. A pleasant salinity, almost like licking a mussel shell, presides over the long finish. Additional elegance and earthy complexity will surely develop with time. Drink 2022–2027.
Winemaker: Adi Badenhorst. There's a distinct earthy, gamy funk to the nose of this wine, showcased in scents of woodland berries, cured meat, tree bark and damp leaves. It's supported by a core of ripe wild strawberry, raspberry and boysenberry, which flesh out the smooth, medium-weight palate. The tannins are gripping, yet well-integrated with the fruit, giving a pleasant grip and texture to the long, spicy finish. It's enjoyable now, but should continue to gain interest and complexity through 2023.
Winemaker: Andrea Mullineux. Named Trifecta for the three vineyards—one schist-based, one granite-based and one iron-based—the wine is sourced from, this is an expressive and layered Syrah. Initial notes of violet, iris and wild rose give way to fruity tones of wild strawberry, raspberry, game and smoky spice, all grounded by an earthy minerality. The tannins are silky yet structured, with tight berry-skin flavors and a lingering finish reminiscent of mocha and toasted oak. It's a baby now, so try it after 2019 and through 2024.
Winemaker: Andrea Mullineux. This is a rich and slightly oxidative expression of Chenin, with notes of dried straw, waxy melon, orange pith and toasted apple skin throughout. It's medium in weight, with an opulent, flat-feeling mouthfeel that's not quite fully lifted through the close. Drink now.
Winemaker: Andrea Mullineux. This is an interesting wine, made from a 40-year-old, dry-farmed vineyard on the Paardeberg. Pretty floral tones of white clover, honeysuckle and orange blossom dominate the bouquet, with subtly supporting white melon and pear fruits. The medium-weight palate is smooth yet fresh and balanced, with lingering accents of dried grass and soft baking spice that continue through the finish. Drink now–2020.
Winemaker: Andries Burger. Always a stunner, the 2016 Wagon Trail delivers impeccable balance, freshness and minerality that can easily translate in the wine being mistaken for one from another iconic Old World Chardonnay region, and probably at about five times the price. It's decadently ripe and toasty, with present yet refined notes of baked apple, lemon meringue and toasted hazelnut that leave you begging for more. The rich mouthfeel is immediately countered by superb, bright acidity and stony minerality before veering back into notes of toasted brioche and spiced citrus peel on the endless finish. A true stunner that will age well through 2028.
Winemaker: Andries Burger. An attractive and varietally correct Pinot, this leads with aromas of ripe red cherry, currant and strawberry fruits, all laced with hints of bittersweet cocoa, cola spice and sous bois. Silky in texture, with smooth tannins and ample acidity to keep the red fruit flavors fresh and lively on the palate. The finish transitions from just-ripe cherry to sweet spice and finally forest floor, with just a hint of savory mushroom on the very end. Drinkable now, but this will cellar well through 2023.
Winemaker: Andries Burger. Aromas of honeyed apple, Bartlett pear, buttered toast and popcorn all waft aggressively from the glass. The palate is similarly intense, with a full body and lush flavors of ripe peach, honeydew and sweet spice that carry through to the long finish. The midpalate is a bit flat, but ample acidity keeps the finish shining bright. Drink now–2020.
Winemaker: Andries Burger. There's a very fine balance in this attractive Pinot, offering both ripe red-cherry and forest-berry fruits that are graced with hits of bittersweet cocoa, cola spice and forest floor. It's silky and seductive, with well-integrated tannins and ample acidity to keep the palate fresh. Pleasant notes of earthy baking spice and cherry pit carry on through the close. An elegant and refined wine, this should age well through 2023.
Winemaker: Bartho Eksteen. Don't let the wooded name fool you—attractive aromas of guava, melon, lychee hard candy, rosebud and sweet clementine greet you on the nose of this fresh and lively Sauvy. The ripely fruited palate is balanced by bright acidity and flavors of orange zest and fynbos herbaceousness, with subtle wood-spice accents playing ever so delicately in the background. Well balanced and remarkably accessible, with the stuffing for positive short-term aging; drink 2017–2020.
Winemaker: Bartho Eksteen. This wooded Sauvy shows incredible restraint, harmony and balance. It opens with attractive notes of ripe gooseberry, apple flesh and green melon rind. The palate offers more just-ripe tropical-fruit tones, with a pleasantly pithy texture and lime-rind flavors that hang on through the lingering finish. Enjoy now for the bright acidity, though it should mature well through 2020.
Winemaker: Bernhard Veller. This is a surprisingly concentrated and wood-dominated Sauvignon Blanc, with initial aromas of yellow melon, grilled peach, cedar plank, orange cream and baking spice. It's full and round on the palate, with a smooth, somewhat flabby texture and forward oak flavors that overwhelm the fruit character.
Winemaker: Beyers Truter. A selection from Mr. Pinotage, this is somewhat closed and shy at present, but shows a core of tight black fruit, oodles of spice, a full structure and ample acidity to suggest this is designed for some time to age. Touches of char, tree bark and leather add earthy, gamy accents to the blackberry and boysenberry fruit tones. The plush texture, with firm but well-integrated tannins, is pleasantly balanced and easy to like. It's drinkable now, but should really chill for a few years; try after 2020.
Winemaker: Boela Gerber. A Bordeaux-style blend of 70% Cabernet Sauvignon, 15% Petit Verdot and 15% Cabernet Franc, this is dense and concentrated throughout. Lush notes of ripe blackberry, cassis and plum are laced with alluring hints of leather, cigar box and toasted spice. The velvety texture is accented by notes of bark and crushed cocoa nib that linger on the finish. Drink now–2023.
Winemaker: Boela Gerber. This is rich and oaky upfront, with forward scents of honeydew, orange creamsicle, pineapple cake and vanilla bean. Those notes carry through to the medium-bodied palate, alongside notes of wood-grilled peach and toasted walnut that are carried along by a bright seam of orange-flavored acidity. Some time in the cellar will allow the oak to further integrate with the ripe fruit tones; drink 2018–2022.
Winemaker: Bruce Jack. A blend of equal parts Shiraz, Malbec and Barbera, this leads with jammy yet fresh aromas of lush raspberry, cherry and plum, all hit with dustings of black pepper and chocolate. Rich berry flavors carry through to the medium-weight palate, framed by fine yet supportive tannins and ample acidity. The crushed velvet texture is complemented by final notes of licorice and toasted peppercorn. Drink now–2022.
Winemaker: Bruce Jack. A curious blend of 83% Tinta Barocca, 8.5% Barbera and 8.5% Monastrell, this is winemaker Bruce Jack's play on considering your, and his, "comfort zone." It's rich, robust and full, brimming with ripe black berries, boysenberry preserves, Baker's chocolate, tree bark, black tea and dried iris. Despite all this richness, there's remarkable freshness and mineral lift to the palate, as well as velvety tannins to lend supporting structure. Overall, it's big and bold, but balanced and promising; delicious now, but try after 2021 to see added maturity.
Winemaker: Bruwer Raats. There's a lot to like in this pretty, elegant and floral wine. It starts off with notes of bright red cherry, wild strawberry and currant, followed by supporting notes of pressed carnation, freshly turned forest floor and earthy minerality. The mouthfeel is like crushed satin, boasting fine, well-integrated tannins and bright acidity for overall balance. Hints of cured meat and baking spice unfold on the close. Drink now–2021.
Winemaker: Carl Schultz. A ripe and concentrated selection, with a touch of warmth throughout, this offers rich notes of black cherry, boysenberry, licorice, black pepper and game on the nose and mouth. The texture is plush and mouthfilling, with medium tannins and dense black-fruit flavors that finish spicy and chocolaty. Drink now–2022.
Winemaker: Carl Schultz. Initial scents of burnt popcorn and charred oak give way to seductive notes of black forest cake, raspberry and boysenberry that take center stage on the plush palate. Firm yet dusty tannins lend a solid structure through the close, which offers additional, lingering flavors of toasted spice, vanilla bean and campfire. The depth of fruit, solid structure and harmonious overall balance suggest this will mature well through 2024.
Winemaker: Carl Schultz. Plush, saucy red and black berry fruit takes centerstage on the nose of this plush, ripe Shiraz. Waves of vanilla and sweet spice add depth and decadence, continuing through the palate and medium-length finish. The palate is smooth and surprisingly accessible, with medium tannins lending ample grip and structure. Well balanced and enjoyable now, drink through 2022.
Winemaker: Carl Schultz. This is one well-balanced Cab, aged for 19 months in 75% new and 25% second fill French oak. It's warm and spicy upfront, leading with pleasant aromas of brambly berry compote, cassis, licorice root, charred tree bark and a touch of chocolate brownie. The palate is soft and smooth on entry, with rich, concentrated black-fruit flavors, but structured tannins pick up and lend serious grip to the long, spicy finish. A wine that should continue to develop well, drink 2021–2025.
Winemaker: Carl van der Merwe. A blend of 78% Grenache, 18% Syrah, 2% Mourvèdre and 2% Durif, this opens with a pronounced purple-floral character that rides atop a core of black raspberry, boysenberry and cherry fruit. Hints of toasted spice and tree bark add depth and interest, while smooth but present tannins lend structure to the medium-weight mouthfeel. A pleasant hit of smoky campfire lingers on the finish. Drink now–2021.
Winemaker: Carl van der Merwe. This is Winemaker Carl van der Merwe's first CWG auction wine (along with his Gravitas red blend), and it is a stunner right out of the gate. The nose opens with fresh yet ripe notes of waxy melon and peach, kissed by hints of dried fynbos and lightly toasted oak. The medium-weight palate is similarly concentrated and well balanced, with ample acidity and a subtle tannic texture that adds length to the long, evolving finish. While it's certainly delicious now, this will age well through 2023.
Winemaker: Charles Hopkins. De Grendel always produces stunning Sauvies, and Winemaker Charles Hopkins' CWG selection is another well-balanced and expressive selection. It leads with green gooseberry, orange pith and melon rind aromas, while the medium-weight palate shows a bit more concentration in banana and melon flesh flavors. Ample acidity lifts the ripe fruit tones and refreshes the finish, which lingers with faint hints of dried grass and toast. Drink now–2019.
Winemaker: Charles Hopkins. There are some meaty, gamy hints in the nose of this wine, partnered with tones of green peppercorn, red currant and cherry. It's tart and salty on the palate, with bright, almost spritzy acidity, though gripping tannins soon takeover and carry through the close.
Winemaker: Coenie Snyman. A blend of 60% Cabernet Sauvignon, 30% Syrah, 5% Merlot and 5% Petit Verdot, this opens with bright red-fruit aromas, pronounced in waves of cherry, plum and tea rose. The smooth palate boasts medium yet fine tannins, with ample acidity that complements the juicy red-fruit flavors. Drink now–2021.
Winemaker: Coenie Snyman. Deep, almost liquorous aromas of cassis, black cherry and raspberry sauce lead the nose of this concentrated wine. A blend of 60% Cabernet Sauvignon, 30% Syrah, 5% Merlot and 5% Petit Verdot, the ripe, lush palate offers ample tannic structure, but is lifted by vibrant acidity and a fruity juiciness that carries through to the finish. Hints of bittersweet chocolate and licorice root unfold on the back on the close. It's approachable now, and should continue to age well through 2022.
Winemaker: Danie Steytler. A blend of 45% Pinotage, 45% Cabernet Sauvignon and 10% Merlot, this isn't a shy or reserved wine, though it expresses overall balance and harmony in all its elements. Intense aromas of pressed purple flowers, wild strawberry and juicy muddled cherries abound on the nose, with a cinnamon thread weaving throughout. Serious tannins frame the ripe, concentrated palate, with rich fruit flavors that are ripe without being overly so. The finish is long and evolving, carrying you from the fruit to leather and earth and finally toasted spice. Drink 2021–2027.
Winemaker: Danie Steytler. Direct and clean aromas of Anjou pear, apple flesh, hay, citrus zest, lime leaf and wet stone greet you on the nose of this attractive old-vine Chenin Blanc. The palate boasts a pleasant weight and richness, but with lifting acidity and bright, citrusy flavors for balance. Notes of fresh hay and soft toast unfold on the finish. It's a joy to drink now, but this harmonious and well-balanced wine will age well through 2022.
Winemaker: Danie Steytler. This Cabernert Sauvignon-based wine, with 15% Cinsault, boasts a pretty, upfront floral character on the nose, expressed in waves of African violet and iris. It's supported by a core of ripe red-cherry and -berry fruit tones, and framed by medium tannins and moderate acidity that lends a crushed satin texture. Notes of incense, cocoa powder and sweet spice unfold on the satisfying finish. Drink now–2021.
Winemaker: David Finlayson. Dense and concentrated, this is a powerful yet sexy wine that will please fans of ripely styled Cab Sauvs. Intense scents of blackberry, cassis, boysenberry, cigar box and spice cake dance in the glass and carry through to the bold, full-figured palate. The tannins are strong yet supple, with a texture like crushed velvet and additional notes of singed leather, tree bark, cigar and roasted espresso that unfold on the long finish. You can drink this now after some time to air or decanting, or try it after 2021 and through 2026.
Winemaker: David Finlayson. The nose of this Viognier is fresh at the start, with vibrant notes of quince, melon and fynbos. The palate offers more weight and concentration, round and a bit flat in texture, with lush flavors of rich lemon, citrus peel and honeydew. It's an opulent style, ultimately, and is best enjoyed over the short term.
Winemaker: David Nieuwoudt. There's a lot of oaky influence throughout the nose and mouth of this smooth, lush Shiraz, but it works and is balanced with the wine's other characteristics. Aromas of mocha, sweet spice, vanilla bean and toasted oak layer atop the berry preserved, macerated cherry and plum sauce core. Hints of fresh herbs and graphite add lift to the medium-weight, silky palate, alongside ample acidity. It's a sexy little number that's delicious now but should also hold well through 2021.
Winemaker: David Nieuwoudt. This is an interesting Sémillon that's quite distinct and expressive of it's terroir, with prominent herbal notes of fynbos, fresh herbs and lime leaf grounded by green plum and fig fruit tones, all laced with a pronounced saline accent. The palate is light-plus weight and immensely refreshing, with mouthwatering acidity and more herbal characteristics that finish bright and clean. It seems to be in its infancy now, so hold it until late-2017 and enjoy through 2020.
Winemaker: David Nieuwoudt. This is quite liquorous and warm in character, with a dense black-fruit core that's accented by notes of purple violet, iodine, game meat and black tea. The mouthfeel is plush and velvety, with structured tannins and spicy notes of pepper and mocha that carry through on the finish. Drink now–2021.
Winemaker: David Trafford. A blend of 62% Syrah and 33% Mourvèdre, this is plush and floral, with upfront aromas of violet and iris that grace the black cherry and plum fruits on the nose. Additional hints of black pepper, licorice, dried herbs and mocha lend depth to the palate, while medium tannins lend ample structure but not too much grip through the close. Balanced and approachable, drink now–2021.
Winemaker: David Trafford. A blend of 67% Merlot and 33% Cabernet Sauvignon, this opens with warm, inviting scents of mulberry, blackberry and muddled dark cherry, all hit by spicy accents of fruit cake and cocoa. The medium-weight palate offers more rich, ripe fruit flavors before transitioning to notes of black fruit skin, woodspice and an earthy, graphite-like minerality that flashes vibrantly on the enduring finish. Well balanced, layered and complex, this will only continue to improve as it evolves. Drink 2020–2025.
Winemaker: Dewaldt Heyns. Big, bold and powerful, this is currently a bruiser, but one that has the components to age well through 2025, at least. Loads of dark blackberry and boysenberry are hit with accents of black pepper, chicory, char and cocoa shavings. The palate is rich and plushly textured, with structured tannins and mouthfilling black-fruit flavors that linger endlessly on the spicy finish.
Winemaker: Dewaldt Heyns. Dense and concentrated, this leads with scents of black fruit preserves, pepper and crushed purple violets. The palate is smooth and satiny, framed by plush, soft tannins and creamy fruit flavors. It's well balanced and approachable now, with lingering peppery spice on the close. Drink now–2021.
Winemaker: Dewaldt Heyns. This Shiraz-dominant blend, with 18% Grenache, 9% Mourvèdre and 2% Viognier, is spicy, structured and powerful. Intense notes of cigar box, leather, cured meat, licorice and anise frame the tight black-fruit core. Dense black berry, cherry and currant flavors unfold on the right, gripping palate, with a firm, spicy finish that lingers long. Despite its age, it comes from one of the best vintages in South Africa, and it has the stuffing to continue to age well through 2022.
Winemaker: Etienne le Riche. Pleasantly herbal tones of fynbos, mint, licorice root and violet grace the black cherry and boysenberry fruit core of this wine. The medium-weight mouthfeel offers gripping but not overbearing tannins, with ripe black-fruit tones that flesh out the palate. Final notes of bittersweet cocoa, wood spice and a touch of tobacco linger long on the close. It's mature enough to enjoy now, though it should continue to age well through 2021.
Winemaker: Etienne le Riche. There are layers of aromas and flavors in this complex wine, starting with attractive scents of pressed purple flowers, wild strawberries, blackberries and woodspice. The palate is seriously spicy, but grounded by dense—yet not overdone—black fruit flavors. Medium acidity and structured tannins, followed by a long, evolving finish, complete the package. Harmonious, well integrated and balanced, drink 2020–2024.
Winemaker: Etienne le Riche. This is a beast of a wine right now, begging for time in the cellar to further mature. Currently, assertive oaky tones of sweet smoke, cigar box and char are front and center on the bouquet, with supporting notes of cassis, blackcurrant leaf, brambly berry and plum skin to show the fruity core beneath. The palate is dark and brooding, with concentrated dark-fruit flavors and firmly structured tannins that beg for time to harmonize and resolve. Drink 2020–2025.
Winemaker: Frans Smit. This Bordeaux-style blend, made from 52% Cabernet Sauvignon, 40% Merlot and 7% Cabernet Franc, is warm yet bright, with high notes of red cherry, currant, rhubarb cake and vanilla bean. Aged for 24 months in French oak, it's plush and velvety in structure, with loads of sweet spice and baked cherry on the palate. An enduring cedar note graces the close. Drink now–2021.
Winemaker: Gary Jordan. A blend of 60% Cabernet Sauvignon, 30% Merlot and 10% Cabernet Franc, this leads with slightly liquorous aromas of crème de cassis, black licorice, mint oil and cigar box. The palate is smooth, yet boldly structured, with plush tannins and ample acidity to lend support of the lush dark-fruit flavors. Leather and peppery blackberry notes linger on the close. Drink now–2022.
Winemaker: Gary Jordan. This is a superripe and opulent Chardonnay, in line with Jordan's brand style. Notes of honeyed melon, creamed lemon and grilled apple abound on the nose and mouth, with additional hints of dried, spiced orange peel on the medium-length finish. A bit more acidity would have helped to lend better counterbalance to the wine's richness. Drink over the short term.
Winemaker: Gary Jordan. This is rich and ripe from the start, with intense aromas of cassis, black plum and berry that mingle with notes of charred meat, bacon and cigar box. Thick and mouthfilling but not overdone, it offers structured but ripe tannins and dense black-fruit flavors that are graced with hits of espresso and bittersweet chocolate on the finish. It's approachable now, but should age well through 2023.
Winemaker: Gary Jordan. This wine is a stunner, exhibiting superb balance between all the key elements–ripe fruits, bright acidity, integrated oak and a lush texture. Rich without being overdone, with attractive notes of toasted red apple and orange zest that are laced with hints of toasted nuts, salinity and chalky minerality. The palate is full and flavorful but not flabby or fat, with ample acidity that keeps the whole experience fresh through the long, toasty finish. Drink now–2022.
Winemaker: Gordon Newton Johnson. Herbal streaks of foliage and earthy spice frame the core raspberry, cherry and game tones of this pretty Pinot. It's lightweight and easy drinking, with soft tannins and ripe red-fruit flavors that are accented by notes of Dr. Pepper and forest floor. Though it's approachable and drinkable now, it should also cellar well through 2020.
Winemaker: Gordon Newton Johnson. This is such a pretty and elegant Pinot, certainly not what most would expect from a "New World" wine region. It expresses the masterful balance that South African Pinot can achieve in the New World style of ripe red-fruit character with the Old World finesse of bright acidity and an earthy, forest-floor dominance. Pressed floral tones are partnered with notes of red cherry, cola spice and sous bois throughout. Silky and smooth, it offers soft, fine tannins that somehow still manage to provide a present structure for overall balance and harmony. Drink now–2023.
Winemaker: Gottfried Mocke. If you like herbal, minty Pinots, then this wine is definitely for you. Intense aromas of eucalyptus, rooibos tea, pomegranate, fennel bulb and currant leaf are at the forefront of the bouquet and carry through to the lifted, mentholated palate. The medium-weight palate offers fine yet structured tannins and a long, herbal finish. Drink now–2020.
Winemaker: Gottfried Mocke. Spiced fruit cake, pressed carnation, cherry cola and subtle pepper dance on the nose of this layered, complex bottling. The lush, ripe fruit tones carry through to the medium-weight palate, which offers a crushed satin texture thanks to structured yet subtle tannins and ample acidity. There's a mocha decadence to the finish, but it's pleasant and enticing. Drink now–2021.
Winemaker: Jacques Borman. There's a ton of herbal, earthy tea-like tones to the nose of this wine, supported by notes of black plum, cherry and currant. The palate is smooth upon entry, with satiny tannins and plush, ripe fruit flavors that finish rich and spicy. It's delicious and decadent, though the complexity reigns on the nose as opposed to the palate. It's accessible now, but should hold well through 2022.
Winemaker: Jacques Borman. Young and fairly tight at the moment, this opens with direct notes of blackberry, plum skin and bramble, while accents of licorice, tree bark and char hide beneath. The medium-weight palate is currently tightly wound, with structured tannins and notes of black tea and spicy cedar that unfold on the finish. Truly an infant, so try from 2020–2025.
Winemaker: Jan Coetzee. A prominent sanguine character rides atop the fruity scents of tart cherry, rhubarb and small white strawberry on the nose of this wine. A touch sharp and acidic on the palate, it offers soft tannins and tart cherry and currant flavors that are partnered with touches of bramble and game. Drink now–2020.
Winemaker: Jeff Grier. This Cab Franc is remarkably pronounced in purple floral characteristics, presented in bold waves of crushed violet and iris that are grounded by raspberry, cherry and strawberry preserves. The smooth palate offers ample tannic structure to frame the lush, ripe fruit flavors, followed by loads of baking spice and cigar ash on the long, intriguing finish. Drink now–2022.
Winemaker: Jeremy Walker. Pressed African violets, boysenberry, black berry and cherry all flood the nose of this attractive wine, with hints of licorice and black tea for added interest. The palate is plush, big and bold in fruit intensity and structure, but all in equal measure and overall harmony. Lingering notes of Baker's chocolate, leather and earthy spice carry on through the close. Drink 2020–2024.
Winemaker: Johan Joubert. Notes of peach, apricot, melon and orange preserves abound on the nose and mouth of this rich, yet not overdone, wine. There's a bit of weight to the midpalate, countered by ample acidity and toasty woodspice that picks up the medium-length finish. It's certainly approachable and delicious now, but should continue to hold and develop well through 2022.
Winemaker: Johan Joubert. This is a big, bold and bruising Cab, rich and pronounced in concentrated black berry, plum and cassis tones that are hit with good doses of cedar spice, pressed violet and church incense. The crushed velvet texture boasts gripping tannins and decadent flavors of black fruit skin, cigar box and espresso that carry on through the long finish. Drink 2020–2025.
Winemaker: Johan Malan. A blend of 66% Roussanne, 28% Grenache Blanc and 6% Verdelho, this opens with pretty scents of tangy orange zest, crisp pear and melon rind, all framed by hints of fresh hay, savory herbs and a chalky minerality. The medium-weight palate is round and soft, yet enlivened by bright acidity that carries through to the finish, alongside notes of clove-spiked orange and toasted oak. Drink now–2020.
Winemaker: Johan Malan. This mature beauty still has plenty of life left in it, as vibrant notes of orange peel, apple skin and wood-grilled peach are met with complementary tones of honeycomb, candied ginger and toasted challah. The palate is full and creamy, but very bright, with mouthwatering acidity that cuts through the rich baked apple, pear butter and toasted sweet spice flavors. Drink now–2020.
Winemaker: Johan Malan. This Rhône-style blend of 60% Roussanne and 40% Marsanne leads with ripe aromas of yellow apple, melon rind, lime zest and hints of toast and flinty mineral. Medium in weight, the palate shows good balance between the rich fruit flavors and ample acidity to cut through the finish. A lightly toasty, peach pit accent unfolds on the close. Drink now–2021.
Winemaker: John Loubser. A blend of 62% Chardonnay and 38% Pinot Noir, this MCC is bright and lively, with forward scents of toasted apple, fresh hay, spiced orange and a touch of honeycomb. The creamy and full-bodied palate is balanced by bright acidity and brisk effervescence, with a final note of toasted brioche that lingers on the close. You can enjoy it's youthful vibrancy now, but it should age well through 2021.
Winemaker: Kevin Arnold. A Bordeaux-style blend of 70% Cabernet Sauvignon, 23% Cabernet Franc and 7% Petit Verdot, this is quite toasty and spicy upfront, with pronounced notes of baked mulberry, boysenberry and cassis that are dusted by earthy, rooty tree bark and woodspice. More ripe fruit flavors, medium-plus tannins and ample acidity result in a crushed-satin texture, finishing long and dry. Drink now–2024.
Winemaker: Kevin Arnold. Bright, clean aromas of cinnamon-dusted yellow apple, dried orange peel and a touch of honeydew unfold on the nose of this rich yet well-balanced Chardonnay. There's a pleasant creaminess to the medium-weight mouthfeel, though it's not overly fat or flat, enlivened by ample acidity and forward, lingering notes of baked apple and peach pit on the finish. Drink 2019–2022.
Winemaker: Kevin Arnold. There's a lovely oaky lushness throughout this wine, though it's not overdone and it's appropriately balanced by notes of yellow apple, pear, pressed flower and a touch of baking spice, as well as a vibrant seam of citrusy acidity. The palate offers more ripe fruit flavors, with a mineral edge and a lingering, soft spice accent on the finish. It's certainly delicious now, though this will age gracefully through 2021.
Winemaker: Kevin Grant. Under the Gavel is always a stunning CWG selection, and the 2016 continues to deliver. It's rich and ripe right from the start, with opulent scents of wood-grilled peach, honeydew and toasted brioche that entice and delight. The medium-weight palate is smooth and seductive, but ultimately balanced by a great cut of lemony acidity and a saline minerality that refreshes the finish. It's powerful, but not overly so, with all the elements in balance, meaning it should age gracefully through 2025.
Winemaker: Louis Nel. This Cab-Shiraz blend is somewhat closed at present, with muted dark-fruit aromas that suggest blackberry, boysenberry and plum. Mouthfilling, gripping tannins produce a tight, firm structure, while hints of blackcurrant liqueur, bittersweet chocolate and cigar box softly unfold on the close. This should develop and become more pronounced with some time in the cellar; try after 2020.
Winemaker: Louis Nel. This fun-named, 50-50 blend opens with lifted aromas of balsamic-drizzled blackberry, cassis and cherry, all dusted with notes of cocoa and Chinese five-spice powders. The medium-weight palate offers fine but surprisingly gripping tannins that linger endlessly on the finish. Ripe black-fruit flavors give way to final notes of mocha and pepper on the close. Drink 2019–2023.
Winemaker: Louis Strydom. A blend of 60% Cabernet Sauvignon, 30% Shiraz and 10% Cinsault, this wine is an infant right now, with closed but concentrated dark-fruit aromas and flavors of cassis, black plum, Bakers chocolate and oak spice. Black plum skin, currant and char flavors unfold on the palate, framed by firm, gripping tannins that linger through the long, dry close. Give this time for the tannins to resolve, allowing the fruit to shine a bit brighter. Drink 2021–2025.
Winemaker: Louis Strydom. This Cabernet Sauvignon-dominant blend, with 30% Shiraz and 10% Merlot, opens with a lovely mélange of just-ripe aromas of blackberry, cassis and black plum, laced with notes of licorice, blackcurrant leaf and toasted whole spice. The mouthfeel is robust and full, with assertive tannins that lend a firm structure and perfectly frame the ripe black-fruit flavors. Flavors of plum skin, wood spice and bittersweet cocoa hang on endlessly to the finish. It's delicious now, but still a baby, with plenty of maturing and evolution ahead; try after 2020 and through 2026.
Winemaker: Marc Kent. A blend of Syrah from Kent's Porseleinberg's Vineyard and an old Stellenbosch vineyard, this is a gripping and young Syrah, begging for some time to mature. Initially, aromas of church incense, fruit cake, licorice and fynbos lead the bouquet, with ripe black cherry and berry fruit at the core. It's rich and robust, with aggressive tannins that lend a gripping texture to the mouthfeel and a bittersweet cocoa astringency to the finish, alongside notes of char and black olive. Drink 2021–2026.
Winemaker: Marc Kent. The bouquet of this attractive Syrah offers a pleasant interplay between floral tones of crushed violet and iris and fruity notes of ripe blackberry and blueberry. The medium-weight palate is plush and seductive, with a texture like crushed velvet and brambly, spice-accented flavors of black cherry and forest berry. Hints of bittersweet chocolate shavings and subtle char grace the elegant finish. Cellaring will encourage additional depth and complexity; drink 2020–2025.
Winemaker: Marc Kent. Though perhaps better known for his classic Boekenhoutskloof Syrah or Semillon, do NOT underestimate the power and beauty of Marc Kent's Cabernet. This is a real stunner, packed full of well-balanced and -composed power that suggests this is a wine indented for the long haul. It's loaded with ripe, dense black-fruit aromas and flavors, expressed in waves of black plum, berry and cherry that are accented by pleasant hints of green pepper, licorice root and charred bark. It's bold and firmly structured on the palate, with robust tannins that linger long on the chewy, cigar-box spiced finish. Drink 2022–2028.
Winemaker: Miles Mossop. There's beautiful concentration yet ample freshness to the ripe wood-grilled apple, pineapple, melon and lemon-curd aromas and flavors in this wine. A hint of toasted brioche adds depth, while accents of fresh herbs and pressed yellow flower add an earthy elegance. The palate is full and round, yet not overly so, with ample acidity to lift the mouthfeel while lingering flavors of apple pie and spiced orange dance seductively on the finish. Drink now–2022.
Winemaker: Morné Vrey. A new addition to the CWG lineup, this selection shows great balance and magnificent control over ripeness and freshness. Aromas and flavors of honeydew, clementine and pineapple are balanced by ample acidity to cut through the concentration and add verve through the finish. Hints of citrus pith and lightly toasted oak add complexity through the close. Drink 2020–2025.
Winemaker: Neil Ellis. A blend of 70% Tempranillo and 30% Grenache, this leads with forward scents of pressed carnation, small strawberry, raspberry sauce and licorice, with a subtle hit of fudgy chocolate. The palate is big and powerful, with firm tannins and tight black-fruit flavors that suggest some aging would be of benefit. Notes of black-cherry skin, black tea and espresso hang on tightly to the chewy finish. Drink 2020–2026.
Winemaker: Nicky Versfeld. The bouquet of this wine is currently a bit closed and restrained, with only delicate notes of fresh herbs, fig leaf, peach and sweet citrus to be discovered upon deep nosing. The palate is rich, full and smoothly textured, as oaky tones of sweet spice and honeyed nuts overwhelm the delicate fruit profile. A bit more integration and harmony should come with some time; try after 2017.
Winemaker: Nicky Versfeld. The only 100% Sémillon in the CWG lineup, this is a treat. Upfront, the bouquet is rich and decadent, with toasty scents of cedar-grilled apple, peach pit and spiced orange peel as well as a touch of lemon verbena that subtly shines through. The palate is creamy and full, but countered by bright acidity and citrusy freshness that holds on alongside the oak spice on the lengthy finish. It's approachable now, but would really benefit from a few years of maturity; try after 2019.
Winemaker: Niels Verburg. There's a funky note of cured game and smoky tire to this Shiraz-based blend, made with 4% Cabernet Sauvignon and 4% Mourvèdre. The black plum and berry fruit is hit with a strong dose of toasted hazelnut and peppery spice in the velvety mouth, carrying through to the medium-length finish. Drink now–2021.
Winemaker: Niels Verburg. This Shiraz-based blend, with 9% Cabernet Sauvignon, is big and bold. It opens with dark, brooding aromas of cassis, blackberry and boysenberry that are spiced by leather, licorice and gamy tones. Firm tannins and dense, concentrated black-fruit flavors yield a firm and powerful mouthfeel, while notes of leather, cigar box and cocoa linger long on the spicy finish. It's a beast that's best not disturbed now; try after 2019 and through 2025.
Winemaker: Pierre Wahl. This is a ripe and decadent expression of Pinotage, which is not uncommon from Rijk's. It leads with seductive notes of black forest cake, baked brown sugar and brambly berries, all of which continue on to the smooth, silky palate. The medium-length finish boasts notes of raspberry sauce and spied chocolate-berry compote, with just enough acidity to keep it from feeling overly done or heavy. Drink now–2020.
Winemaker: Pierre Wahl. This wine is 100% barrel fermented and aged 14 months in new and second-fill French oak, but it holds it's wood well. It's rich and toasty at first, with scents of toasted brioche, apple skin, peach pit and pressed yellow flowers that carry through to the plush palate. Flavors of orange and melon rind, as well as superb acidity, help to cut through the wines richness alongside a subtle tannic texture. A wine that begs for food, this should age well through 2022.
Winemaker: Rianie Strydom. A blend of 60% Cabernet Sauvignon and 40% Shiraz, this is currently young and tight, with clamped aromas and flavors of cassis, blackberry, licorice, leather and black tea leaves. It's gripping and firmly structured, with aggressive tannins that linger long on the dry finish, alongside notes of toasted wood, espresso grinds and black cherry skin. Try after 2020 and through 2025.
Winemaker: Sebastian Beaumont. Initial aromas of barely ripe honeydew, green plum and lime pith are assertively laced with hints of fynbos and salinity on the nose. The palate is fresh and zingy, with green plum, apple and citrus fruit flavors that persist through the finish. A nice evolution unfolds on the close, transitioning from lively green fruits to citrus peel and finally ending on a subtle oaky-spice accent. It's young and nervy now, but should show more nuance and elegance with time; enjoy the ride through 2021.
Winemaker: Sebastian Beaumont. It's hard not to like this wine. Initial aromas of clean yet ripe melon, yellow apple, sweet citrus and peach tones are upfront on the nose and carry through to the satisfying palate. The sweetness is countered by great acidic lift, with a saline minerality that lingers on the long, mouthwatering finish. It's hard to resist now, but it should continue to age well through 2022, and likely even beyond.
Winemaker: Teddy Hall. Ripe, brambly scents of raspberry and cherry lead the bouquet of his plush and friendly wine. Notes of black pepper and game lend additional depth, while fine yet structured tannins provide good grip and length to the finish. Glimmers of chocolate-covered cherry, baking spice and char grace the close. Drink now–2020.
Winemaker: Teddy Hall. This is a rich and opulent Cab, with upfront aromas of vanilla, sweet oak spice, cherry preserves and raspberry compote that seduce you into the glass. You'd expect the palate to be slick and heavy, and it is quite soft in ripe fruit flavors, but it's just structured enough, thanks to velvety tannins and lingering spice on the medium-length finish. Given the judicious oak and plush flavors and feel, enjoy this over the short term.
Winemaker: Teddy Hall. This is a superrich and opulent expression of Chenin, with loads of woody influence throughout. The bouquet offers oodles of wood-grilled apple and baking spice  aromas, which carry through to the toasty, mouthfilling palate. Flavors of spiced orange peel and creamed melon help in fleshing out the palate, while the finish reverts back to endless oaky spice.
Winemakers Anthony Riboli and Arnaud Debons crafted this blend of 36% Cabernet Sauvignon, 28% Malbec, 21% Petit Verdot, 11% Petite Sirah and 4% Syrah to celebrate the winery's 100th year, with big and tasty results. Ripe blackberry, black currant, blueberry, caramel and dried herb aromas show on the nose, while dark elderberry, lavender and thyme flavors mark the palate. The package is rich and powerful, yet spicy and structured.
Winemakers Dan Rosenberg and Bob Bossi have dialed this wine in. While not very deep in color, it packs an incredible amount of spicy, meaty notes into the aroma and an even greater amount of ripe, luscious fruit and spice flavors into the palate. It's a gentle giant that oozes with oak accents recalling cedar, cinnamon and vanilla that sink nicely into its plump cherry and plum flavors.
Winemakers fight to get fruit from this coveted vineyard, which famously produces ageworthy Pinots. Siduri's 2012 vintage is surprisingly versatile with lovely raspberry, cherry and cocoa flavors, accented with sweet oak. The balance is impeccable, with fine acidity and soft, refined tannins. You can certainly enjoy it now, but it should also develop well through 2018.
Winemakers Greg Morthole and David Ramey showcase this vineyard site well, a special spot in the heart of the appellation. Rich and spicy, the wine features tastes of black tea, deep dark fruit and zesty minerality, all layered by toasty oak. Full bodied and luxurious, it finds its way to a bright, fresh finish.
Winemakers Hélène Garcin and Patrice Levêque have coaxed a ton of character from 70-year-old Malbec and Cabernet vines, and the result is juicy but dark, with asphalt and tar aromas sitting in front of tight but generous black fruit (cassis and blackberry). Finishing notes of coffee, mocha and char leave you happy.
Winemakers James Ontiveros and Paul Wilkins tease awesomeness out of the legendary Bien Nacido Vineyard with this Pinot Noir—and Ontiveros should know how, since he worked for the vineyard for years. On the nose, there's sea salt, caramel, cotton candy and pepper-teriyaki steak. Although it's leaner on the palate, it still features ripe raspberries, milk chocolate and sweetened coffee.
Winemakers Mark Shannon and Elvezia Sbalchiero have crafted a light blend of Fiano and Greco with loads of lemon and lime flavors at the front. The palate is superlean and bright.
Winemakers: Adi Badenhorst & Duncan Savage. The counterpart to the Love Boat Red is this kitchen sink white blend of  28% Sauvignon Blanc, 21% Grenache Blanc, 21% Roussanne, 15% Semillon, 9% Chenin Blanc and 6% Viognier. There's a ton going on, with new layers of aroma and flavor with each sniff and sip. Ripe scents of pineapple, melon, honeycomb, honeysuckle and spiced apple dance in the bouquet and transition through to the medium-weight palate. Medium acidity keeps the ripeness in check, lending verve to the lemon curd and baked apple fueled finish. It's delicious now, but should age gracefully through 2022.
Winemakers: Adi Badenhorst and Duncan Savage. A blend of 65% Shiraz, 27% Grenache and 8% Cinsault, this blend made by two friends is bright and vibrant, much like their personalities. The bouquet is brimming with fruity character, expressed in waves of boysenberry, blueberry and raspberry, all hit by accents of pressed purple violets and fresh fynbos. The medium-weight palate is full in body and flavor, with a texture like crushed velvet and lingering flavors of spiced berries and chewy chocolate brownie on the long, evolving finish. A baby right now, though delicious, it should age well through 2026.
Winemaking at the aristocratic Santar estate is run by Global Wines. This rich wine, dominated by the high-quality Encruzado grape, is poised between crisp apple fruitiness and toast from wood aging. At two years old, the wine is just ready to drink although it will be better from 2018.
Winemaking team Alex MacGregor and David Ramey have produced a beautiful Sauvignon Blanc here, from organically farmed grapes grown in several vineyards throughout Mendocino County, including owner John Fetzer's Kathleen's Vineyard, named for his mom. Barrel-fermented but having not undergone ML, the wine is deliciously fresh and vibrant with lots of minerality to recommend, as well as depth.
Winery Block is four acres situated around the producer's winemaking facility, a small band of sandy soil. The resulting wine is tart in cherry and pomegranate, with tight acidity and plenty of freshness on the palate. Highlights of citrus and cola spice interweave effortlessly within.
Wines at 15.5% alcohol suggest too much of everything. This wine is no exception, with its heavily extracted character, bitter chocolate and wood perfumes. It should soften in 2–3 years, but will always be overweight.
Wines from Morey-Saint-Denis should be opulent in 2005, and this wine has opulence in spades. It fills the mouth with rich red plums, red cherries and some cranberry juice to give an edge of dryness. Maybe complexity is edged out by all this juicy fruit, but the tannins do firm up the wine, which should certainly age 10 years or more.
Wines from Plan de Dieu are rarely seen in the U.S., but this is an attractive offering from the Quiot family's holdings in that region. It's dark in profile, with aromas and flavors that veer from black cherry toward black olive and coffee. It's medium bodied, with some fine, slightly dusty tannins on the finish. Drink it over the next few years.
Wines from the Berardenga area in the southern part of the appellation tend to show extracted fruit flavors because of the clay soils and extra heat. Tenuta di Renieri reflects the region, and it offers bright cherry and chocolate notes.
Wines from the extinct Vulture volcano in the deep south of Italy tend to show a linear, elegant side, with etched mineral notes of smoke and crushed granite. This wine offers all those characteristics, but does so with a modern twist, showing notes of spice and plush red fruit.
Wines from this great producer have developed a tendency towards too much alcohol for a wine from Beaujolais. It is a shame because otherwise this is a generous structured cru wine that is finely balanced. With tannins and delicious acidity, the wine is ready to develop further. Drink from 2018.
Wines like this are why Americans can't get enough Marlborough Sauvignon Blanc. Passion fruit and nectarine are joined by spicy hints of jalapeño, creating a fine balance of round, tropical fruit with peppery piquancy that leaves the mouth watering.
Wines like this are why Argentina would be best served sticking to reds. This has no bouquet to speak of, and the palate is dilute, tangy, citrusy and sharp. Acceptable but that's it.
Wines like this are why Yarra Valley has achieved a certain reputation for Chardonnay. It starts off with wonderfully complex aromas of spring flowers, honey, ripe peaches and citrus fruits, then crams honeyed hints of truffle and oranges into a full-bodied but dry expression of the grape.Finishes elegantly, with a dusting of dried spices.
Wines like this have defined and propelled Malbec mania. It's ripe, bold and firm, with welcoming berry aromas and a powerful but healthy palate of ripped black cherry, berry and cola flavors. In the mix and on the finish you'll find coffee and mocha. Drink now and over the next two years.
Wines like this make a strong argument for the future of Pinot Noir grown in this region. The blend includes 10 percent Pinot Meunier, which pumps up the color. It’s a spicy, plummy wonder that’s soft and ready to drink. It tastes of spiced apples and cinnamon, with a hint of violets in the smooth finish.
Winfield is up-valley in Calistoga, on the lower slopes of Mount St. Helena, where volcanic soils rule. Rich and grippy, this beautiful wine is savory and elegantly bold, a mix of black pepper, leather saddle and blackberry compote, its concentration complemented by streaks of acidity and lurking freshness. It should do well in the cellar for the patient who can painfully wait.
Wins the darkest wine of the decade award. Absolutely black, except for a gleam of purple at the edge. Smells big, deep and oaky, with berry and chocolate scents. In the mouth, similar to Cabernet, with blackberry flavors and rich, thick tannins. Interesting as an alternative-type wine, and an ager. An ancient grape from the north of Italy and Austria
Winter spices like cinnamon, clove and nutmeg waft from this full-bodied and complex wine, joining gentle black-cherry flavors on the palate. The texture is smooth and caressing, and its richness lingers on the finish.
Wipe away all Pinot preconceptions based on Burgundy, Oregon or elsewhere. This is the Tuscan version, and it has its own character, which is ripe, forward, hot and spicy, and overall much closer in style to the native Sangiovese than to typical Pinot. Racy acids pump loads of cranberry fruit, backed by a forest of spice-laden vanilla oak.
Wiry and abrasive on the nose, this smells a lot like licorice and white gumdrops. In the mouth, this feels clipped and slightly artificial. Flavors of plastic, vanilla, chocolate and cherry come mostly from sketchy oak, while the finish is somewhat hot, with a plastic-like oak flavor.
Wiry and high-toned on the nose, this Tempranillo-led blend is fresh and smells of plum and raspberry. Edgy and lively in the mouth, with flavors of plum and cherry, this finishes long, juicy and with a hint of milk chocolate.
Wiry and volatile aromas of vinegar and saucy berry fruits fail to impress. This Monastrell-Tempranillo blend is hard and tannic, with murky berry flavors that are also a bit weedy. Heat and a lack of ripeness mar the finish.
Wiry aromas of berry and spice are tempered by a touch of oaky vanilla. On the palate, there's a blend of creamy oak and sharp acidity, while flavors of plum and boysenberry are tart overall but again softened by barrel-driven vanilla notes. Snappy acidity makes for a moderately sharp, pointed finish.
Wiry aromas of berry fruits settle upon airing to show a more earthy and toasty side. This Malbec feels chewy and fat, with oak resin making things grabby. Flavors of hickory and oak grain outmuscle generic black-fruit notes, while this suggests beef jerky on a cured-tasting finish.
Wiry aromas of red plum and cherry are offset by deeper, more baked and stewy notes. This drills away with hard tannins and punchy acidity, while cherry, plum, mint and earthy flavors finish with baked, chocolaty power. The blend is 40% each of Malbec and Cabernet Sauvignon, with 20% Merlot.
Wiry berry aromas are jacked up with spice as well as stalky notes. There's a fair amount of astringency to the palate, while flavors of plum and red berries finish juicy but also briny and a touch horsey in flavor.
Wiry berry aromas are overripe. This wine feels heavy, sticky and tannic. Flavors of baked berry fruits end mulchy and stalky, much like the nose. Tempranillo with 10% Syrah.
Wiry berry aromas come with a touch of sweet plastic. This feels hard and tannic as well as fleshy. Herbal, lightly weedy and salty plum and berry flavors finish with lively acidity and foxy, jammy berry notes.
Wiry cherry and berry aromas are a bit medicinal and soapy. This is named after the grape, region and town, all called Cariñena. It's a pinched wine with raw rubbery tannins and salty flavors of plum and berry fruits. A crisp tough finish is the close.
Wiry cherry and berry aromas include a note of olive. This value Cab is lean and light in body, with leafy red-fruit flavors. An inoffensive finish with no new flavors struggles but holds it together.
Wiry cherry and herb aromas are fresh and reedy. This Rioja feels crisp and mildly astringent. Quick, punchy flavors of plum and wild berry fruits turn more oaky prior to a finish that's fresh and forward, with hard tannins. Drink through 2021.
Wiry cherry and herbal aromas create a raw bouquet with controlled ruggedness. Things follow that track in the mouth, which feels snappy and acidic on the midpalate, while flavors of herbal plum and spicy currant take over. A solid finish with a good feel and fresh, herbal berry fruit flavors is good.
Wiry cherry aromas are a touch cheesy and also medicinal. This is pinched and astringent, with a choppy mix of buttery red-berry flavors and vanilla. Like most 2008s, this finishes hard and abrupt, with staunch tannins.
Wiry currant and plum aromas show a touch of oak in this value-priced wine. It feels somewhat chunky on the palate, with scraping tannins. Herbal plum flavors finish gamy and with a mild note of oaky clove.
Wiry herbal aromas of blueberry and currant lead to an acidic citrusy palate that's choppy and a bit rough. Quick-hitting plum and currant flavors are herbal before hollowing out on a zesty, tannic finish.
Wiry on the nose, with herbal, punchy, slightly strained red fruit aromas that suggest rhubarb. The palate is amorphous and standard, with lightly baked, mildly stewy blackberry and herbal flavors. On the finish, it's pure tobacco, chocolate and coffee. Syrah, Carignan, Carmenère and Petit Verdot.
Wiry plum and earthy cherry aromas announce a lively, medium-bodied Tempranillo with plum and raspberry flavors. A light, solid, adequately fruity finish is clean and tasty.
Wiry plum and green-tobacco aromas transition to red-fruit scents as this breathes. A fresh, forward palate is medium in body, while a mix of spice, green herb, olive, plum and berry notes comprise the flavor package. A tight, juicy palate maintains the wine's core flavors.
Wiry plum and oaky aromas are powerful. This is fresh, racy and medium-bodied, with dry spice, vanilla, plum and cherry flavors. Peppery spice notes, dry oak and red-fruit ending flavors make for a straight-ahead, modest finish.
Wiry plum and raspberry aromas are jumpy and a touch candied. This feels bulky and grapy, with an obtuse body. Salty lightly herbal plum and berry flavors end with a touch of heat along with herbal leftovers.
Wiry raspberry and plum aromas put this in the red-fruit category. A loud, tannic, expansive palate blazes with acidity, while fully toasted oak gives this a burnt element to match raspberry and red-plum flavors. Hard tannins and bold acidity make for a long, rugged finish.
Wiry red-berry aromas are lean and stalky smelling. This feels tight with little excess weight or body. Flavors of peppery red fruits come with a broadside shot of oak in front of a short finish.
Wiry, briary currant and herbal aromas announce a hard but juicy wine with buttery oak, salty red fruit flavors and a loud herbal angle. This is both briny tasting and a touch weedy on the finish.
Wiry, fiery and full of Prima's usual cherry and black-currant aromas, this bottling from a very cool vintage is tough as nails on the palate. Berry, mocha and chocolate flavors finish with power but also rock-hard tannins that scrape and grate.
Wiry, herbal aromas of raspberry and plum are slightly stalky. This feels tight, choppy and prickly, but also alert and racy. Flavors of herbal raspberry and plum finish with additional herbal notes, a touch of chocolate and snappy acids.
Wiry, narrow aromas of red fruits and bell pepper lead to a grabby, tight palate. Flavors of spicy plum and green herbs are slightly bitter, while the finish feels raw and tannic.
Wiry, pinched aromas of berry fruits are forward and direct. This feels chunky and a touch jammy, while herbal berry, plum and peppery flavors end with heat, power, rawness and medicinal berry notes.
Wiry, rugged aromas of cassis and blackberry are a bit green and pyrazinic. Chunky, tannic and sticky in feel, this tastes of baked black fruits. Stewy, syrupy and creamy on the finish, the wine gets better the longer it sits.
Wiry, scratchy blueberry and black-currant aromas come with an odd soapy perfume. This feels choppy, with outsized acidity and oak making their presence felt. Salty, briny plum flavors are cutting, while the finish feels raw and astringent.
Wiry, scratchy raspberry aromas are a touch herbal but stop short of veering toward green. This blend is full, rubbery and a touch sticky in feel. Flavors of blackberry, oak and mint finish with heavy tannins and a resiny, grabby feel.
Wiry, slightly grassy aromas of raspberry and plum come with a touch of oaky vanilla. This Malbec feels downright hard and choppy due to tough gritty tannins. Plum and berry flavors come in blips rather than a harmonious whole, and this tastes of lactic oak and rubber on the finish.
Wiry, slightly volatile aromas of blackberry and cassis come with rooty notes and a mild shot of vinegar. This feels solid and creamy, with lactic oak creating chewy weight. Flavors of blackberry, vanilla and caramel are roasted and salty, while the finish tastes toasty, minty and oaky, with hard tannins.
Wiry, withdrawn plum aromas are a touch floral. A jagged palate feel with high acidity and hard tannins frames plum flavors. This is bullish overall and a bit fiery and hot on the finish.
Wisps of apricot perfume seem to concentrate on the palate of this spry semi-dry Riesling, melding into riper, summery tones of peach and nectarine. It's a sunny, approachable fruity wine that finishes on an invigorating lemon-lime note.
Wisps of cocoa powder and cinnamon lend a warm, spicy tone to this rich, berry-toned wine. Ripe black plum and blackberry flavors are lipsmackingly fruity but calibrated neatly by crisp acidity and fine, chalky tannins. The finish is long and lingering.
Wisps of green herb and grass lend freshness to bright red-cherry and berry aromas on this full-bodied wine. On the palate, fruit tones are riper and richer, bursting with cassis and dark cherry. It's elegant yet accessible, with a lingering finish rimmed with soft, feathery tannins.
Wisps of smoke and char add nuance to tart red cherry and violet notes on this aromatic wine. It's juicy and fresh on the palate, yet amasses bitter, velvet tannins that blanket the finish. Enjoy now with a good decant, or better yet, hold back till at least 2016.
Wisps of smoke and crushed rock imbue this dry, broadly textured wine. Lemon and lime acidity strike the midpalate like a laser before melting into the mineral-rich sheen that extends the finish. It's remarkably bold for a Mosel Riesling, yet never loses it's elegant appeal.
Wisps of smoke and crushed stones lend complexity to fresh apple and pear notes on this delicate, lace-textured wine. Electric lemon-line acid strikes a mean chord on the palate, but hints of sweet peach and apricot even out the finish.
Wisps of smoke and dusty mineral introduce this delicately framed Sauvignon Blanc. Tasted in late May of 2017, its still tightly wound and requires some time and aeration upon opening, but its lemony vitality is refreshing.
Wisps of smoke and earth lend a dark, mysterious tone to flavors of fresh apple, melon and pineapple on this delicate off-dry Riesling. Lemon-lime acidity pierces the palate, driving a long, honey-kissed finish.
Wisps of smoke and honeycomb thread enticingly amidst fresh lemon and lime in this nimble-footed dry Riesling. Lean and rather linear in style, its penetrating citrus flavors are bolstered by an invigorating streak of acidity. The finish is zesty and bold.
Wisps of smoke and slate extend savory, mineral contrasts to sun-kissed grapefruit and tangerine flavors in this penetrating dry Riesling. It's nervy and brisk, anchored by strikes of lime and lemon acidity and a lingering, steely finish. It's a powerful wine that should continue to improve through 2025.
Wisps of smoke and spice lend an earthy tone to bright red cherry and plum flavors on this smooth, richly textured Cabernet Franc. The palate is velvety plush with layers of fine, soft tannins and soft berry acidity. Easy going but satisfying.
Wisps of smoke and toast accent fresh, juicy black cherries and berries in this unusual sparkling wine made from Teroldego grapes. The palate balances fresh, primary black-fruit flavors with warm hints of caramel and spice. The mousse is a mouth-filling blanket of thick, rich foam but dissipates into an elegant finish.
Wisps of smoke meld into fresh apple and lemon notes in this dry, light-bodied Pinot Blanc. It's not robust in flavor or complexity, but refreshing and lively on the palate.
Wisps of smoke offer a savory introduction to this semi-sweet Riesling full of honey and yellow peach flavors. It's straightforward in style, yet unabashedly tasty with ripe, lush fruit countered by a shock of tangerine acidity. Finishes moderately long with lingering hints of pollen and honeysuckle.
Wisps of smoke, toast and dusty mineral accent fresh lemon and apple flavors in this dry, medium-bodied Weissburgunder (more commonly known as Pinot Blanc). Overall, it's fresh and zesty, but a touch of hazelnut richness on the midpalate lends weight and texture.
Wisps of thyme and sage lend herbaceousness to this otherwise plump, densely fruity wine. It's chock full of luscious black-cherry and plum flavors, held taut by firm tannins and crisp cranberry acidity. Velvety and smooth, it's a pleasurable wine to savor through a long spiced Graham-cracker finish. Enjoy now through 2025.
Wispy hints of cherry and clove kick off this good deal wine. Tastes range from juicy red fruit up front with some crushed purple flowers to a very tight vanilla-laced finish.
Wispy hints of stonefruit and clementine mingle with savory notes of nettle and dried herb on this characteristically grassy, brisk Sauvignon Blanc. The palate is delicately flavored, with a dusty mineral note that lingers.
Wisteria and hawthorn aromas lead the way alongside a note of chopped herbs. The herbs note follows through to the palate and accents crisp green apple, pear and citrus peel, while vibrant acidity and persistent bubbles provide a zesty backdrop.
Wisteria, orchard fruit, aromatic herbs and citrus zest aromas lead the nose on this vibrant sparkler. The linear, focused palate offers pear, lime and apple alongside bracing acidity and an invigorating perlage. It boasts a crisp, quenching close.
Wisteria, peach blossom and a whiff of peach lead the nose. On the linear palate, bracing acidity frames apple, pear and dried thyme notes alongside vibrant, persistent bubbles.
With  this bottling, Kenneth Volk has produced the quintessential cool-climate, unoaked Chardonnay. The grape  variety reveals itself strongly, with classic peach and tropical fruit flavors that are very ripe, almost apricoty. The Santa Maria Valley's chilly climate shows up in brisk, mouthwatering acidity, while the finish is thoroughly dry. Additional richness was provided by sur-lie aging, which brings creamy notes.
With 10% each of Viognier and Chardonnay added in, this Torrontés is tropical and citrusy on the nose, then tangy and juicy on the palate. Flavors of orange and other citrus fruits come with plenty of life and acidic kick. As a whole this is fresh and a tad sweet on the finish.
With 10% Malbec, this estate red is lightly spiced with clove and cinnamon notes, while fresh cherry and blackberry flavors develop on the palate. Moderate in tannin and oak, it reveals its balance as it opens.
With 10% Petite Sirah, this dark, full-bodied wine is overtly sweet and rustic. It's made in a popular style meant to wash down ribs, pork and chicken dripping with barbecue sauce.
With 10% Petite Sirah, which seems to give it a tannic essence of dark fruit intensity, this Zin is enormous in jammy blackberry and cherry fruit, with cola and caramel notes. It's full-bodied and dry and, once again, those tannins are center-stage.
With 10% Syrah blended in, this wine offers high-toned notes of herb, kirsch, crushed flowers and cherry, bringing a wild element along with it. The black cherry flavors are pure and vivid, showing a sense of purity that captures the attention, with a lengthy finish that kicks it up a notch.
With 10% Viognier added to this Chenin, there is a forward, earthy character to this wine, like a mix of honeysuckle and citrus-scented fynbos. The medium-weight palate shows melon and tropical fruit flavors while a lemon-lime accent freshens up the close.
With 100 g/L residual sugar, this is a pleasantly sweet Moscato, with opening aromas of rose water and jasmine that delve into sweet peach and apple on the palate. Light and soft, it will satisfy as an accompaniment to strong cheeses or salumi.
With 100% Touriga Nacional, this is a finely perfumed, ripe yet elegant wine. The wood aging still shows in the spice and vanilla, although this will certainly diminish as the wine ages further. This small production wine just needs a few more months and will be ready from 2018.
With 11% Petit Verdot, this hearty, full-bodied red shows crunchy, high-toned cranberry and elements of black pepper, pencil shavings and dried herb. A toughness of leather dives into the tobacco-laden finish.
With 11,000 cases imported, this crisp, clean Steen should be easy to find and well worth the price. Light weight but filled with ripe pineapple and Key lime flavors accented by crushed white flowers. Drink now.
With 11.1% residual sugar, this is a sweet wine, but it's also a little simple. That brown sugar and honey sweetness is delicious, by definition, but the underlying flavors are a little disappointing.
With 12 months in French oak, the Reserve Barrel Fermented Chardonnay is a rounder, more spice-infused Chard than Macari's regular Estate Bottled offering. As big as it is, the nose is somewhat muted with soft notes of pear and yellow flowers and the palate shows more as a result of the oak (spice, toast) than the fruit.
With 12 months in wood, the wine has a smooth, ripe character. The tannins are well integrated into the spicy black fruits from a blend of Touriga Nacional, Touriga Franca and Trincadeira. Juicy acidity and fresh black currant fruits give the wine a lift at the end. Drink from late 2016.
With 12 months in wood, this is a firm wine, with a rustic, funky character that masks the black-currant fruit. The smoky wood contrasts with the acidity while leaving a dry aftertaste. Drink from 2017.
With 12 months oak of aging, this is a rich wine, still showing spice and toast from the wood. That character is finely balanced by the rich black fruit and the acidity. It is a fine wine, ripe and still developing. Drink from 2018.
With 12 months of oak aging, this is a ripe smoothly textured wine. It has black fruits, rich tannins and a jammy, generous texture. The wine is fruity and will be ready to drink from 2017.
With 12 months wood aging, this powerful wine has managed to keep a great sense of balance. Solid tannins are tempered by a more dusty texture, smooth black plum fruits, rich, concentrated acidity and juicy final fruitiness. Drink from 2018.
With 12% alcohol, you might expect this to be on the dry side, but it's not. Instead, it's sweet and oily, with ripe apple, pear and peach fruit vying with notes of crushed stone. Lingers a bit stickily on the finish.
With 12% Sémillon in the blend, this is a lovely, fresh, almost exuberant Sauvignon Blanc. Bracing and textural, with good varietal character but no excessive herbaceousness, it's loaded with fruit flavors of melon, grapefruit, kiwi and apple. A fine mix of precision and length.
With 12.9% alcohol, this Riesling is absolutely dry and fascinatingly complex. High acidity frames citrus fruit, green apple and mineral flavors. Should develop in interesting ways over the next six years.
With 135 acres under vine, this is a large estate. The high percentage of Merlot in the blend gives this rich wine its ripe blackberry smoky fruits. It is juicy and really fruity with just enough tannin to give the wine shape. Drink this wine from 2020.
With 14 months in new oak and a whopping 16% alcohol, you might think this wine is going to be too big and over the top, but while it's ripe and rich it's also well made and balanced. Berry preserves mixed with fennel seeds and coffee grinds dominate the profile, with a solid black pepper kick to keep things lively on the lengthy finish.
With 14 months oak aging, this structured, spicy wine shows considerable toast. A strongly smoky character is freshened by the red currant and blackberry fruitiness. Acidity gives the wine a lift and also promises aging. Drink from 2017.
With 14 years age, this Champagne shows plenty of beautifully mature fruit. At the same time, its petrol and toast aromas and flavors are balanced by soft richness, a rounded citric and pear flavor and a gentle, ripe aftertaste.
With 14% Malbec and Syrah thrown in, this Carmenère is fresh, tightly wound and balanced. It starts with controlled herbal-vegetal aromas along with cherry, raspberry and tarragon. The palate has olive and spice to accent deep black fruit, and the finish is a little oaky but not what you'd call overdone or drying. Full-bodied and textbook for the variety and appellation.
With 15 months in French oak, this blend of 80% Syrah and 20% Grenache starts off rich and lavish, as creamy mocha notes infuse the deep plum, blueberry and black cherry fruit core. Iris florals add lightness to the otherwise dark and concentrated mouth, as the crushed velvet texture transitions into a long finish loaded with roasted espresso and toasted fennel seed flavors. Drink now–2015.
With 15 months of wood aging enhancing the natural richness of old vines, this impressive wine is both spicy and packed with fruit. It is young, still with its bright baby fruit and with acidity that needs to soften. The wine, with its pepper toast flavors as well as its rich apple and citrus fruits, will be best from 2018.
With 15% alcohol by volume, this is the headiest of Foxen's new 2011 reds. A blend of Grenache and Mourvèdre, it's fruity almost to the point of sweetness in raspberries and cherries, but turns dry and crisp on the finish. A delightful red wine to drink now with almost anything, and you can even put a little chill on it.
With 15% residual sugar, this dessert wine is decidedly sweet in apricot, pineapple, pear, honey, vanilla fudge and smoky flavors, with a brisk minerality. It maintains a zesty balance, with crisp acidity.
With 15.4% alcohol by volume, this is arguably Lail's ripest, hottest Cabernet ever. It certainly has flashy blackberry and cherry jam flavors, with plenty of toasty oak, but there's a raisin-and-prune, overripe finish. Could age, but it's more likely that the heat will pinch in within six years, crushing the fruit.
With 15.5% alcohol, this wine is too hot for balance. It also tastes unnecessarily sweet, with sugared raspberry, cherry and blackberry flavors.
With 16 months in French and American oak, it should not be a surprise that this wine is as rich and wonderfully wood-spiced as it is. Earthy spice by way of clove, cinnamon sticks, anise root and cigar box bring the typical dark fruit flavors to another level. Balanced and drinkable now with a finish reminiscent of a tanned hide.
With 16 months in French oak, this is a big wine with big flavors. Fleshy black plum guts, black cherry, crushed African violet petals and a touch of tobacco appear in the bouquet, while cherry pit, pepper and cigar spice fill out the palate. Medium weight and lush in the mouth with solid tannins and acidity, this is a good choice now with strong meat dishes or a candidate to hold onto for a couple more years.
With 16 months spent in 100% new French oak, this is a powerhouse of a wine. At first a bit overripe on the nose with notes of berry jam, kirsch, cigar box spice and a hint of smoke, the mouth shows similar concentrated dark fruit flavors but is lifted by supporting acidity, aggressive tannins and a tight structure. Dark chocolate-covered roasted espresso beans flood the long finish, and while the wine is good now, with five-plus years in the cellar it will be stellar.
With 17% Cabernet Franc added in, this wine is leathery, rustic and tightly tannic, with a sizable presence of oak. Soft, it finishes in a thickness of black cherry and stewy plum.
With 18 months in French and American oak, this wine is structured with concentrated tannins under its bright, juicy blackberry fruit. Still young and brightly acidic, it's drinkable now but will be better from 2019.
With 18 months in French oak and another 18 months in bottle before release, this is a developed and complex wine with serious cassis and blackberry flavors accented by notes of menthol, tea leaves, cocoa nibs and black currant leaf. Structured and firm with velvety tannins and a long finish, this will continue to develop if cellared.
With 18 months spent in oak, the wood influence is certainly apparent, but it's balanced by the deep black plum and cherry notes. The mouthfeel is lush but lifted, with dense black-fruit flavors on the palate that persist through the close. Vanilla and sweet smoke flavors lend a decadent feel to the finish.
With 18% Cabernet Franc in the blend, this has some stiff, muscular tannins under firm, compact cherry fruit. The cooler vintage brings herbal flavors and lemony acids, but the warmer site keeps the fruit up to par.
With 19 months spent in French oak, this is a big and powerful Cab based wine (with 18% Merlot) that has the drive and stuffing to hold nicely through 2015. Black fruit dominates with supporting notes of licorice, fruit cake, coffee and Asian spice. The velvety texture and firm structure make this an ideal choice for pairing with hearty meat entrées.
With 19% Cabernet Sauvignon, this is a deeply flavored, youthful wine, precocious and sharp with acidity, and fresh as newly crushed grapes. The dominant fruits are blackberries and plums, with a hint of bitter chocolate. The tannins are soft and creamy. It's a bit rough around the edges but is well made and gets the job done.
With 2,000 cases imported, here's a value white composed of 80% Chenin Blanc and 20% Sauvignon Blanc. Green apple flesh and orange rind are lifted by notes of crushed yellow flowers, while green plum flavors flesh out the medium-weight mouth. Drink now.
With 20-year-old vines, this estate has the ability to produce open fruity wines like this. This wine, that is now almost mature, has black-currant fruit, juicy acidity and a layer of tannins to allow it to age further. Drink this attractive wine from 2017.
With 20 acres—the smallest of the Margaux classified growths—Ferrière has produced a 2010 of considerable weight and structure. It's dark and serious, with a solid flavor of black plum skin and dense acidity on the finish. Keep this wine for at least seven years for it to start softening.
With 20% barrel fermentation, this wine is surprisingly rich and spicy for a low-end Chard. The aromas and flavors bring to mind pears and golden-delicious apples, before turning tart on the finish.
With 20% Garnacha, this Navarran Merlot carries a green and lactic streak that makes it a tough go. The palate is gigantic and oversaturated, which makes the whole clumsy and rough.
With 20% Malbec, this wine is layered in refined complexity, swaying from juicy blueberry to herbaceous cherry and currant. Restrained in oak, with the slightest notion of vanilla on the palate, it finishes in mouthwatering dark chocolate—the tannins firm and structured.
With 20% Merlot and 5% Cabernet Franc, this wine is muted yet robust, speaking with a loud voice of tannin and power. Simple and soft, it's ready to enjoy now.
With 20% of Cabernet Franc in the blend, this is a finely perfumed wine. It has a firm texture along with juicy black fruit and some lively acidity. The 70-acre vineyard faces Saint-Émilion across a small valley. Drink from 2018.
With 20% Petite Sirah blended in and aged in a mixture of American, French and European oak, barrel notes of vanilla and sweet spices play nicely against plump, jammy red fruit aromas and flavors, with the oak leading the way on the finish.
With 20% Petite Sirah blended in, Andis's Barbera is juicy, balanced and perfumey. It's a beautiful wine with cranberry, vanilla and cherry aromas and flavors. Pair with your favorite pasta, pizza or grilled meats.
With 20% Pinot Gris in the mix and a percentage of French oak-aging, this white is thirst-quenching and medium bodied, expressive in grassy pea shoots and apricot. On the palate, it offers texture and fruit-forward likability, finishing in crisp pear.
With 20% Sémillon in the blend, this wine has some richness as well as plenty of herbal character. It is light, refreshing and crisp, with plenty of acidity and gooseberry flavors. The wine is ready to drink.
With 20% Semillon, this is a very rich wine, partly barrel-fermented and aged on the lees. It's packed with ripe, fruity peaches, pineapples, green apples, melons, figs and dates. It's a little sweet, but zesty acidity comes to the rescue to provide balance and elegance.
With 2006 the main year in the blend, this is a wine with a fine waft of dry fruit, and balance between the fresh citrus and creamy apple palate and the soft, light finish. The character is attractive, smooth but not heavy.
With 21% residual sugar, this is an enormously sweet wine, one of the most honeyed of the vintage. A little sugar goes a long way, of course, but this wine also charms with rich, powerful apricot, peach and vanilla custard flavors, perfectly balanced with crisp acidity. With consistently high scores over the years, Tears of Dew has taken a place in the front ranks of California dessert white wines.
With 22 to 24 months in new French oak, there's a lot of richness to this wine in the form of raspberry sauce, milk chocolate and balsamic reduction. There's plenty of fruit to support those heavy flavors, though, with vibrant cherry and plum flavors in the medium weight mouth. Cola and spice add interest to the close.
With 22% Merlot blended, it's direct and appealing with notes of black tea, cherry, leafy greens and bittersweet chocolate. The palate is on the lighter side of medium bodied with a pleasing sense of balance and a slightly gritty feel to the tannins.
With 24% Cabernet Franc, this is a perfumed wine packed with juicy fruit and a fine smoky character. It offers black currant flavors and youthful spiciness. Drink from 2019.
With 250 cases imported, this Reserve is easier to acquire, half the price and almost as satisfying as the brand's Limited Release offering. Loaded with influence of the surrounding garrigue, including bay leaves and sage, aromas and flavors of black cherries, plum skin, violets and tar also abound. Velvety in texture and full in the mouth with a long, evolving finish that ends on a divine mocha note.
With 26 months in small oak barrels, aromas of coconut cream, finely ground sawdust and cherry stems ride over condensed black cherry and currant. The medium-weight palate has a plush feel to it, offering a balance of ripe berry fruit and zesty streaks of minerals.
With 3% Syrah, this wine has a leathery, gamy character to it, the grapes grown at high elevation. Blueberry and blackberry notes provide a robust backdrop of fruitiness, as chewy, smoky tannins support concentrated black cherry flavor on the finish.
With 30% Grenache Gris, 40% Bourboulenc and 30% Rolle (or Vermentino), here's a ripe, lush white blend from the South of France. Aromas of peach, roasted red apple, jasmine and a kiss of honey fill the bouquet, while the round, full mouthfeel shows more toasty cedar notes. A big, developed wine that has lots to offer.
With 30% new oak, the wood stands out, giving the wine vanilla and buttered toast notes. Crisp acidity kicks in right away, giving sour candy flavors of pineapples and lemons, while the underlying Arroyo Grande terroir gives this Chard a minerally tug. Dry and elegant, it's a wine to drink now, with decanting.
With 30% of the harvest aged in new oak, this is a spicy, toasty wine. That shows through in the firm tannins that back up the rich black fruit. Produced from 30-year-old vines, it has concentration and a fine, solid texture. Drink from 2022.
With 30% of the local Abouriou grape in the blend, this is herbal and spicy. It has a round character that is beefed up by the weight and tannins imparted by the addition of Malbec. Red fruits dominate, making this ready to drink.
With 35% Chardonnay in the blend and some wood aging, this is a ripe wine with its rich soft texture brightened by a cut of acidity. It is beautifully balanced, with great yellow and citrus fruit. Drink the wine from 2018.
With 35% new French oak, this wine is dominated by the vanilla, buttered toast and caramel of wood. Underneath all that are pineapple, lemon and pear fruit flavors.
With 35% Sauvignon Gris in the blend, this wine is attractive to drink now. Perfumed white fruits with hints of apricots—it's lively and light.
With 39% Petit Verdot, this is a rarity in Bordeaux. It is certainly reflected in the dark color of the wine. It has spice and a densely concentrated structure, firm and chunky. There are the Bordeaux tannins and the acidity of 2008, filled out with a bitter chocolate and black berry character.
With 4% co-fermented Viognier, the aromas bring subdued notes of flowers, dark fruit and barrel spice. The cranberry and cherry flavors are tart and focused, trailing toward the finish.
With 4% Merlot, this Cab is aged just over two years in French oak and given almost as long in bottle before release. The result is satisfying, a swirl of savory black pepper, espresso, black cherry and tar smoothed out by dry tannins and restrained, toasty oak. The artist featured is Sonoma-based painter Keith Wicks.
With 4% Petit Verdot added for body and color, this Cab is otherwise on the brighter side of red fruit and acidity, nicely balanced and approachable in cranberry, cassis and a wink of violet. It's not as meaty and robust as the winery's Morisoli, a tamer version of a similar beast.
With 4% Petite Sirah blended in, the Big John Zin is bright in dusty red fruit, briary and brambly, with a hint of spice and nutty almond. Focused and textured, the finish is fully satisfying, the spice piquing interest again.
With 4% Petite Sirah, possibly for color, this wine shows a preponderance of caramel-vanilla oak and big bones of body and concentration. Unfussy, it softens in the glass, showing cherry-cola flavor and a dash of herb.
With 4% Viognier giving this wine a distinct floral lift, it's aromatic with notes of nectarine, pear and toasty barrel spice. It's creamy, almost oily in feel, with an assortment of stone fruit flavors that carry through the finish.
With 4,300 bottles produced and only 110 cases imported, this is a gorgeous small production Cab that should be grabbed up when you find it. It's all dark fruit and sweet spice with notes of black currant, fig, plum, leather and cigar box. With firm tannins and a medium-full weight, this is a big but balanced wine that's easy to enjoy now or can be cellared for a couple of years.
With 4.5% residual sugar, this Riesling falls into the shadowy realm between an off-dry table wine and a dessert wine. You could have it with trout almondine or with a fruit tart. Either way, it's crisp in acidity, with complex flavors of Meyer lemons, limes, pineapples, peaches, pears, buttercup flowers, honey and cinnamon spice. It's also a good buy.
With 40% Grenache, 40% Syrah, 20% Carignan and no oak aging, this is a fresh and juicy wine with characteristics of black cherry, black berry, thyme, Asian spice and cola. Solid acidity and a medium finish make this an easy pleaser.
With 40% new wood aging, this is a polished wine. Along with its smooth texture and juicy black fruits, it has a core of dry smoky tannins. The 53% Cabernet Sauvignon in the blend gives a fine fruity, black-currant aftertaste. Drink from 2020.
With 45% Mourvèdre and 35% Cinsault this has turned into a highly flavored and aromatic wine. It has great fruits and a rich texture that has a herbal edge. It is certainly a food rosé and with its up-front fruit, it could do with a few months to calm down. Drink from late 2017.
With 45g/L residual sugar, it drinks quite sweet but doesn't have the acidity to hold together its notes of green grapes, jasmine and stone fruit.
With 49% Chardonnay and 51% Pinot Noir from grand cru vineyards, this well-balanced wine is just coming into its best years. Crisp and dry, following the Lanson style of no malolactic fermentation, the wine is full of white fruits, citrus and hints of toast, based around a tangy, mineral texture. Drink now and until 2025.
With 5% Riesling in the blend, this bone-dry Sauv Blanc gains just a touch of roundness and spice. Clear, crisp flavors mix celery, gooseberry and tart melon fruit. It's very fresh, almost delicate.
With 5% Viognier giving it an extra boost, this richly aromatic wine suggests apricot and dried mango. It drinks quite sweet with abundant stone-fruit flavors. Enjoy as an apéritif or digestif.
With 5% Viognier, this is a dense and layered wine sourced from a cool, coastal site off the Sonoma Coast and from the warmer Alexander Valley. It offers a strong taste of grilled meat and baked plum, finishing on violet and black pepper notes.
With 50% fermentation, this is a ripe, toasty wine, the wood balanced by a great citric swipe. Bright white fruits and wild flower perfumes give the wine a great lift.
With 50% Mourvèdre in the blend, this is an aromatic, ripe and complex wine. It has a sense of structure, with tannins as well as zesty orange and layers of spice. The aftertaste is more floral and fresh, although there is a touch of pepper right at the end.
With 50% new oak aging, the wood stands out now, showing caramelized and buttered toast flavors. Under that is a dry, tannic wine, filled with raspberries, cherries and spicy pomegranates. Complex and pedigreed, it wants some time in the cellar. Better after 2014.
With 50% new oak aging, this is a rich and spicy wine that also has layers of dense toastiness. Black currants and blackberries come together with the structure and fine acidity to give a rich, concentrated wine that should still age further. Drink from 2018.
With 50% new oak, there's a lot of buttered toast and smoky vanilla on this Chard, but the fruit easily handles it. Fabulously rich in pineapple, honey and crème brûlée. Soft and fat in the mouth, maybe with a touch of botrytis. Very fine, extraordinary opulence. Drink now.
With 50% of Arinto in the blend, this is rounder and richer in taste than many Vinhos Verdes. It does also have a crisp edge that comes from the citrus tang. The general effect is bright while full in the mouth from the delicious fruit. Drink now.
With 58% Mourvèdre, 20% Syrah, 20% Grenache and 2% Counoise grapes from the dry-farmed, head-pruned Old Oak Vineyard (formerly Sheep Camp Creek), this wine shows dried black cherries, pencil lead, uncrushed cloves and nutmeg on the nose. The palate is flatter, with cooked cherries as well as other dried purple and red fruits.
With 6 Rhône varieties, including Viognier, this is a fresh, fruity wine meant to be consumed within the next five years. It's strong in cherry, blackberry and other berry flavors, with the smoky vanilla of oak.
With 60% Merlot in the blend, this wine is packed with red fruits and crisp acidity as well as richer fruitcake flavors. It has some structure as well as its red-berry flavors. It is ready to drink.
With 60% Mourvèdre, this blend is rich and spicy. It has great acidity, still fresh and accented by red and citrus fruits. Minerality and an herbal element come from the garrigue that surrounds the vines. The wine has certainly benefited from a year's aging.
With 60% of the Chardonnay in this wine coming from the vineyards of the Montagne de Reims, it is no surprise that it is rich and full in the mouth. The wine has weight along with a crisp minerality. Taut and tense, the aftertaste suggests that the wine will improve in bottle for a few months.
With 60% Shiraz and 40% Cabernet Sauvignon, this is a concentrated and intense wine with plenty of berry and plum fruits. Suggestions of cocoa nibs and sweet spice add interest, but the finish falls a little fast.
With 62 acres of vines, this estate, which was created by the monks of Cluny, is one of the largest in the Mâcon region. This soft and fruity wine is immediately attractive. Apricot fruits are freshened by green plum and lemon. It is light and ready to drink now.
With 62% Cabernet Sauvignon and 38% Merlot, this wine offers reserved notes of vanilla, cherry, herbs and dill. The fruit flavors are elegantly styled, dry, focused and sweet with fine-grained tannins.
With 7% Malbec, this hearty red is tightly wound in youthful tannins and a smoky cloud of complex flavor. Leathery and earthy, it traffics in plum, blackberry and chocolate, intertwining the rich ripe fruit into a harmonious whole that pleases the palate.
With 7% Muscat Canelli boosting the aromas, it has notes of flowers and apple skins. It drinks dry with an oily, rich feel and a bitter note that distracts on the finish.
With 7% residual sugar and 11% alcohol, this is a Riesling to enjoy with spicy noodle dishes. Sweetness notwithstanding, it's a substantial wine with grip and definition. Melon and peach flavors roll smoothly into notes of caramel and honey. This is rich and delicious.
With 70 g/L residual sugar, this 100% varietal wine drinks quite sweet, with notes of peach, sage and dried Nestea Iced Tea.
With 70 hectares of vines and many generations of family management, Piazzo Armando is a steady and consistent producer of Barolo and other traditional wines of the Langhe. This is the winery's top product and its quality shows thanks to delicate aromas of wild cherries, light cinnamon and pressed blue flowers.
With 70% Cabernet Sauvignon, this is a structured wine, firm with tannins that contrast with the black-currant fruits. Still full of young tannins, it will develop well over the next few years. Wait to drink until 2019.
With 70% Cabernet Sauvignon, you might expect this five-varietal Bordeaux blend to taste pretty much like Cabernet, and it does. Although there's plenty of toasty, cedary oak, the cassis fruit shines through, dressed up by vanilla and chocolate notes. Not as deep as in the best of vintages, but a classy crowd-pleaser nonetheless.
With 70% Mourvèdre, this rich, concentarted wine is packed with dark, tarry tannins and juicy black-plum fruits. A strong, spicy, character goes with the powerful tannins that still need to soften. Drink from 2018.
With 75% Corvina Veronese, 15% Rondinella and 10% Sangiovese, this Amarone stands out thanks to its dramatically different aromatic profile. The Sangiovese component must be responsible for the wild strawberry, cherry candy, pressed blue flowers and white licorice. It's fresh too, with a sweet, but crisp close.
With 75,000 cases of this wine now coming to the U.S., it has to be one of the more ubiquitous New Zealand offerings. Thankfully, the quality is very good, with ripe nectarine aromas and flavors touched by just a slight varietally correct grassiness. Long and mouthwatering on the finish.
With 8.1% residual sugar, this is a sweet wine. Honey flavors dominate, with underlying notes of apricots, tangerines and golden mangoes. It could be more concentrated and intense, but the sweetness is attractive. Drink now.
With 80% Alicante Bouschet, the wine is concentrated and firm. Its powerful tannins and dense texture along with the solid plum and juicy black-fruit flavors make for a rich and intense wine. It is going to need time. Drink from 2019.
With 80% Chardonnay barrel-fermented and 20% Pinot Noir from vat, this prestige cuvée is ripe, with the fruit softening towards a more mature character. A tang of orange zest gives a crisp texture that contrasts with the spicy, rich aftertaste. The wine from the family's small vineyards in the Marne Valley is still developing; drink from 2018.
With 80% Chardonnay in the blend, this is a mature-tasting wine, much of which comes from the Côte des Blancs. It has an enticing toasty character that has changed the initial fruitiness of the wine to one where the secondary flavors dominate. It is ripe, intense with acidity, a tangy texture, spice and almonds. Drink now.
With 80% of the blend comprised of Cabernet Sauvignon, supported by every other major red Bordeaux variety, this wine offers dusty tannins around soft, integrated oak, sharp black fruit and dried herb. Robust and ripe on the finish, it should mellow in the cellar, through 2022.
With 80% Petite Sirah and 20% Zinfandel, this is a juicy, lush red with a solid structure, moderate gripping tannins and a long finish. Red plum, cherry and milk chocolate fill the bouquet while sweet spice and vibrant red fruit dominate the palate. Drink now.
With 83% Sémillon in the blend, this wine has weight as well as richness. At the same time, it has a crisp edge, a smoky character from wood aging and the fine balance between citrus and more exotic fruits. It is a wine to age for many years. Drink from 2022.
With 9% residual sugar, this Chardonnay is distinctly sweet. It's also very Chard-like, with pear, peach and buttercream flavors. It's a bit simple, but very tasty.
With 90% Merlot and 10% Cabernet Franc, this is an unusual blend for a Haut-Médoc wine. The result is a wine that's light and already soft. Fresh red-berry flavors are lightly underlined by tannins. It will develop fast, so drink from 2017.
With 90% Merlot, this is a full supple wine from the eastern end of Saint-Emilion. There are tannins that support the perfumed blackberry fruit and the balanced acidity. The wine is ready to drink now, although it will be better from 2017.
With 94% Syrah and 6% Viognier and coming from the Rocks District, this wine brings aromatically expressive aromas of green olive, fresh violet, sea salt, black pepper, orange peel and earthy funk. The palate is soft and silky in feel, showing an appealing sense of balance and restraint. It delivers a sense of elegance.
With a beautiful honeysuckle nose, this dessert offering of 100% Moscato di Canelli is simply divine. Bright acidity balances against bold waves of honeycomb and gingerbread, alongside pear compote. It should be mandatory to serve it over ice cream.
With a beautiful purple color, this wine quickly exhibits classic Cabernet aromas of black currants and cedar. In the mouth, it's full bodied and concentrated, showing powerful, sweet blackberry fruit. It's incredibly refined, impressively structured, massive, impeccable and frankly delicious. This should develop over the next 20 years, at least.
With a beautiful, newly inaugurated winery in place, Rocca di Montemassi's Sangiovese-based Le Focaie will be a wine to watch in the future. This vintage showcases sweet, plump cherry, vanilla and well-integrated oak nuances. A plush, velvety feel characterizes the mouth.
With a bit of air, ripe and mellow apple notes appear. These seem to be burgeoning and rich, ready to spill and splash along with notes of peach and dried pear. A phenolic, rich texture and fresh acidity keep them all in check. There is lots of interesting conflict in this glass. Let the drama play out on your tongue.
With a bit of Merlot, Petit Verdot and Malbec, this Cab is marked by hard tannins and blackberry and cherry jam, black currant and oak flavors. The finish is gripping, however, it's pretty tart, and you have to wonder if that sharpness will ever age out. Decant and drink up.
With a black color and deep, resiny aromas of licorice, baking spices and black fruits, this is a big, Tempranillo with plenty of size and tannic bite. Flavors of earthy, oaky, loamy plum and blackberry finish with licorice, spice and baked notes. Drink through 2018.
With a blackberry flavor and a juicy character, this is a wine that has a bright, fresh feel and soft tannins.
With a blackness that coats the glass, this is a huge wine, even before tasting. The palate, with its hugely dry tannins and immense structure, confirms this. It is dark in character, brooding almost, demanding many years to age. Drink from 2018.
With a blend that's dominated by 75% Touriga Nacional, this wine is superrich, perfumed and dense with tannins as well as fresher fruit. Black berries and dark plums push through the dry core that is solid and needing to age. This is a very fine wine which will be ready to drink from 2018.
With a blend that includes Cabernet Sauvignon, this wine is ripe, with a tannic structure. There is fine, juicy acidity coming through the dry shell of this young wine. With another year, it will fill out and be ready to drink. Drink from 2017.
With a blend that includes the Encruzado grape better known in the Dão region, this is a full-bodied, wood-aged wine. The acidity contrasts with the toast and ripe yellow and citrus fruits. Drink this wine from late 2017.
With a blend that is half Cabernet Sauvignon, half Merlot, this is as rich as the year. The weight of fruit is borne by sweet tannins and layers of wood toast. There is a very dense dusty texture along with fine acidity and final blackberry fruit. It is for aging over the next 4–5 years.
With a bouquet of dark plum and toasty oak, with an earthy barnyardy note, this wine from this older Bordeaux grape still cultivated in Chile has medium weight and some plum and caramel flavors. In the end, the wood is a bit much for the fruit, and it is not dissimilar to some Barberas from Italy's Piedmont that wear an overweight of oak.
With a bouquet packed with pure blackberry, boysenberry, chocolate, baking spice and minerally aromas, this immediately registers as excellent Malbec. The palate, like almost all Cobos heavyweight Malbecs, is smooth and layered. Flavors of meaty blackberry, exotic spices and chocolate yield to a polished, elegant finish that's earthy and delicious. Drink now through 2017; 275 cases produced.
With a bright cherry color and juicy flavors, this is a well-integrated blend of Zweigelt and Blaufränkisch. The wood aging is obvious but not dominant, and adds pleasant spice to the fruit. A firm structure promises aging, so drink from 2015. Screwcap.
With a bright pink color, sweet flavors and a soft texture, this will make a nice change of pace as a dessert wine. It smells like cherries, tastes like sugared strawberries and doesn't let any tartness show through.
With a bright pink color, this shows slightly heavy aromas of watermelon and red apple skins. It is medium to full in body but fresh, with candied red-fruit and citrus flavors. A fresh, properly acidic finish does the job.
With a bright purple color and integrated but potent aromas of oak, mineral, schisty earth and black fruits, this is a rock-solid yet approachable and delicious wine. A structured palate is firm and braced by fine acidity, while flavors of wild herbs, licorice and blackberry finish with a touch of molasses as well as brown sugar and anise. Drink through 2019.
With a bright purple tint, this opens with aromas of raw oak, pencil lead, lettuce leaf and black currant. It's pinching and tannic on the palate, with lightly green, juicy blueberry and cassis flavors. A rubbery feeling, tannic palate is potent and calls out for a pairing of steak or lamb. Drink through 2019.
With a bright red Vespa on its label, Rapido Red is a racy little wine (with a screwcap) that delivers tight, compact aromas of wild berry, currants and red licorice. The wine is clean and easy in the mouth and is absolutely perfect for pizza night.
With a bright violet color and jammy boysenberry and black-cherry aromas, this amounts to a fruity, chunky blend of Malbec, Cabernet Sauvignon and Merlot. On the palate, blackberry flavors run inky and come with a lot of oak and vanilla. A round, creamy finish is chewy and lush. Drink through 2019.
With a brisk fizziness, this dessert Muscat is fairly sweet, with orange, vanilla and butterscotch flavors. It would benefit from being sweeter and more intense.
With a buoyant percentage of Sonoma Coast fruit added to that of Napa Valley, this is a minerality-driven wine, vibrant in the glass from start to finish, softly layered and generously expressive. Amid the suggestion of ocean salt, it offers a mix of lemon citrus and chiffon, teetering between bright and ripe.
With a burnished gold tint, this oak-aged, mature Godello offers dry citrus aromas, hard spice and barrel notes. The palate is structured and holding its own, while oaky, oxidized flavors of orange and peach end with almond, wood resin and mature citrus flavors. Drink this interesting but unusual white now.
With a buttered popcorn aroma and butterscotch flavors, this wine is flashy with oak character. Soft in texture, it's low in acidity and full in body.
With a buttery, creamy texture, this Chardonnay has oak-inspired flavors of Meyer lemons, sweet limes, honey, vanilla bean and buttered toast. The acidity is key, providing a central zest to the richness.
With a caramel character and light, bright acidity, this is a soft, not-quite-dry wine. It has a warm, open and accessible feel to it, light and fruity on the finish.
With a cheerful label that resembles a newspaper headline, Wine Philosophy is a thin and brambly Dolcetto with aromas of wild flower, forest floor and white cherry. There's a tiny touch of light effervescence that leaves a spicy prickle on the tongue. Pair this wine with sliced mortadella.
With a clarity of fruit and minerality, this wine is brightly floral and noticeably stony, with highlights of melon, lemon and green apple.
With a collection of apple blossom, acacia, peach and flint aromas, this fairly full-bodied Albariño offers a mix of plumpness and alluring flavors, namely nectarine, apple and white peach. Complex notes of sea brine, minerality and saline propel a sophisticated finish. Drink through summer 2016.
With a color akin to the soft pink of ripe peaches, this low-alcohol wine has aromas of peach, apricot, watermelon and vanilla. Drinks fruity and simple but clean and zesty, too, with adequate acidity. Off-dry, it gives the impression of some sweetness.
With a color more red than gold, this is an intensely rich wine, with flavors of jellied plum, honey and bottled cherry. The tannins give the wine structure as well as sweetness and richness. In the end, acidity offers a pleasant counterbalance.
With a color somewhere between salmon and mauve, this offers a boozy bubblegum nose, reminiscent of fermenting strawberries. The flavors are also driven by strawberry, but with lemon rind bitterness and minerality present as well.
With a color that would do a Provence rosé proud, this Pinot Noir-based wine from Sancerre and neighboring vineyards is fragrant, deliciously crisp and with a tight, mineral character. Drink now.
With a combination of jammy red plums, berry fruits and a farmyard edginess, this is ripe, warm-climate Pinot Noir. Its texture has some tannin, but it's mostly soft and rounded. For aging over 3–5 years.
With a concentrated bouquet of black cherry and leathery earth, this straddles the richness of California fruit with an Old World layering of savory sumptuousness. Built with structure and subtle acidity, it is meant to be enjoyed at the table, a pork tenderloin or mushroom quiche among the pairing possibilities.
With a confectioned finish and sweet mocha notes on the nose, this might have seen a little too much wood in its 16 months in new French oak. Lovely notes of small red berries, sous bois and pepper appear in the bouquet, while sanguine notes overpower the soft mouth. Overall, it's easy to drink but a little disjointed.
With a couple of extra years already behind it, this Oregon Riesling is drinking well, but should be consumed now. It has the body of a Chardonnay, rich and round, with mixed stone fruits and a hint of bitter citrus rind. Quite dry and already mature.
With a creamy mouthfeel and ripe flavors of tangerines, tropical fruits, honey and sweet oak, this is a flashy effort. It will appeal to fans of the variety, and rightfully so, delivering a dry complexity that lifts it way above the average.
With a crisp nose of brisk green apple accented by lime rind and yellow florals, this is a beautiful Limoux Chard with great expression. Mineral notes drive the palate, with ripe apple and lime juice flavors lingering through the softly spiced finish.
With a dark color and full body, this dry, tannic wine is useful at the table with big roasts, barbecue and rich beef and game stews. It has grapy, earthy flavors of blackberries, black licorice and black pepper.
With a dark color and full body, this isn't very subtle. It's almost a red wine in itself, shows raspberry, strawberry and vanilla flavors that are sweet on the finish.
With a dark enough color to be a red wine and ample cherry and plum flavors, this Grenache bottling is not simply an apéritif. It's full-bodied, rather rich in texture and will pair nicely with meats and cheeses.
With a dark oak profile, this wine blends Merlot with Malbec, the two combining to offer cinnamon, clove, cedar and herb. The fruit tends more red than black, and is friendly but a touch puckering and dry.
With a dark purple hue and rubbery, horsy aromas of black fruit, leather, dried beef and coffee, this full-bodied blend of 95% Syrah and 5% Garnacha delivers plump, chewy flavors of dark plum and ripe blackberry. There's also a lot of animal, earth and leather to the rustic finish.
With a dark red violet color and aromas of black cherry and fennel, this wine has flavors of black cherry, mint and clove. The scale tips in the direction of cooling herbs over fruit, and the warm finish is a bit one-dimensional.
With a dark ruby-garnet color and loads of aromatic personality, this is the style of ripe and plump Ripasso you could pair with succulent cuts of grilled steak. The wine is soft and smooth in the mouth and it imparts bright aromas of black cherry, exotic spice, cola, barbecue smoke and toasted almond.
With a dark, weird red-orange color, this rosé feels heavy and candied in raspberry and orange fruit. It's a little sweet.
With a dash of Petite Sirah, this wine, made from century-old vineyards, is extraordinarily rich. It explodes with blackberry, cherry, raspberry, chocolate, anise, vanilla fudge, pepper and clove flavors. The wine is a little on the sweet side, but not too much.
With a deep-pink color, this is a soft wine full of fruit. Well balanced between acidity, red fruits and ripeness, it's a delicious Champagne for apéritif drinking as well as with food. The bottling is ready to drink.
With a deep amber color and luminous copper highlights, this Moscato-based dessert wine from central Italy boasts pretty aromas of caramel, chestnut honey, pinecone and candied orange. There are well-integrated toasted or nutty notes in the background. It's a full and sophisticated wine with a masculine, brooding personality and lightly candied fruit on the close.
With a deep golden color, this late-harvest Riesling has rich flavors of apricots and pears. It's a little on the soft side, lacking the crispness to give balance to the sweetness. Drink now.
With a deep red color, enticing spiced-fig aromas and rich, ripe flavors, this is a full-bodied but well-tamed wine. Aromas of black cherry, blackberries and cinnamon lead to ripe but not sweet flavors that seem juicy and fresh. The texture is firm enough, with tannins to balance the ripeness and make another sip tempting.
With a deep, dark color and broad aromatic delivery, this is a wine that evolves beautifully in the glass. You are greeted by ripe tones of black fruit, plum cake, prune, leather, licorice stick and Spanish cedar. The tannins are polished and bright, rendering a touch of elegance on the close.
With a deep, shiny color of copper and peach blush, you can tell this sparkling wine will be somewhat full-bodied and rich. And it is. Made from Chardonnay and Pinot Noir, it's a big, flamboyant bubbly, rich in raspberries, limes and yeast. Yet it retains the delicacy and elegance of a fine sparkling wine.
With a definite wood aging character, the wine is ripe and rounded. It also has an attractively steely minerality that gives texture to the ripe pear and peach flavors. The aftertaste is more citrus.
With a degree more alcohol than Moorooduc's 2013 Robinson bottling, this is a riper, even more richly textured example of Chardonnay. There's a hint of warmth on the finish as a result, but overall it keeps a fine sense of balance. Toast, brown sugar and caramelized pineapple notes lead the way, backed by hints of melon and citrus. Drink now.
With a delicate, silky mouthfeel and bright acidity, this wine fulfils Pinot's basic requirements. It has raspberry, persimmon and mushroom flavors, and also is quite tannic. Drink now, after decanting it for a while.
With a demi-sec, off-dry wine, balance is the key to success. This wine is balanced between the bright fruit and the softness from the high dosage. Pear and yellow-fruit flavors are smoothed out by the sweetness of the wine. Drink now.
With a density of nearly 7,000 vines per acre, and consequent low yields, it is not surprising this is a concentrated, intense wine. It has quintessential herbaceous flavors, rounded out with a creamed apple element and a tight, steely texture. Age for 3–4 years.
With a depth of ripe cherry flavor, Sean Thackrey's Wentzel Clone 777, shows concentration and weight, with a riper, fleshier and bolder character than its clonal companions grown in the same vineyard block.
With a distinct pop of gas as it is opened, this light, fruity and lightly sweet wine is a classic summer refresher. Citrus and green apple fruits abound. Screwcap.
With a dollop of Carignane, also from old vines grown organically in Mendocino County, Carol Shelton's Wild Thing ZIn is a fun ride, rich, robust in juicy raspberry fruit, fragrant in vanilla, balanced and approachable. In screwcap, it's a good bottle to grab on the way to a picnic or barbecue.
With a dominance of Cabernet Sauvignon in the blend, this structured and firm wine has a dry, dusty character lightened by black currant fruitiness. The aftertaste, with its good mix of fruit and acidity shows a wine that's likely to be ready to drink from 2016.
With a dominance of Chardonnay (70%), this is a smooth and creamy wine. It is ripe, lightly citrus with stronger apricot flavors and a smoky character. The aging on the wine's lees has given it extra richness. Drink the wine from 2018.
With a dominance of Clairette in the blend, this wine has a rich, lightly salty character as well as juicy green-plum flavors. It comes from organically grown grapes in one of the small parcels that make up the vineyard. Ripe and fruity with just a tang in the air, it is ready to drink.
With a dominance of juicy Negrette in the blend, this is a soft, fruity wine. Red fruits with layers of acidity are softened by some wood aging. Tannins come from Cabernet Sauvignon that delivers a more robust aftertaste. Drink now.
With a dominance of Merlot in the blend, this Saint-Émilion-classed growth has ripe, jammy fruits and softening tannins. It is dense and concentrated with big blackberry fruits that have a touch of spice and pepper from the alcohol. The wine is rich and ready to drink now and until 2024.
With a dominance of Mourvèdre, this is big and rich. It has weight, with intense fruit flavors and a dense texture. Structured and concentrated, this is a food-friendly rosé.
With a dominance of Pinot Meunier in the blend, this soft, attractive wine offers apples and crisp citrus, with a light, lively texture. The wine, with its fresh aftertaste, is refreshing and bright.
With a dominance of Tinta Roriz, this is a smooth, ripe wine that has spice and blackberry fruits. It is dense and rich, packed with juicy fruitiness as well as some firm tannins. There is a burn at the end from the alcohol that does spoil the aftertaste.
With a dry and full-bodied approach, this wine combines good fruit flavors, intriguing oak spiciness and appetizing acidity. The crisp character and high alcohol combine with fine-grained tannins for a liveliness that keeps the cherry and raspberry flavors dancing through the finish.
With a dull nose not making any promises, this wine turns out to be a velvety, full-bodied explosion of packed dark-cherry flavor and cola-vanilla, with moderate acidity and structure.
With a dusty core of black plum, cassis and clove, this is a straightforward, softly approachable wine made to be enjoyed now. Medium bodied, it enters into a realm of creamy vanilla on the finish.
With a dusty, cola-like quality, this flirty Mourvèdre gets better and better over time in the glass, unveiling layers of floral, earthy and wild raspberry notes sprinkled with a suggestion of gamy meat. With firm, chewy tannins and a mouth-coating texture, it showcases El Dorado's decomposed granite soils and the prowess of the winemaker with these grapes.
With a few months aging, the baby freshness of this wine has turned into ripe fruit with fresh apricot as well as citrus flavors. It's a bright wine, of course, full of lively acidity while having this extra layer of richness that comes from ripe Alvarinho. Drink now.
With a few years in bottle, this is maturing well. It has ripeness, the tannins beginning to soften into rich spice and damson jelly flavors. The acidity is still very present as is the dry core.
With a few years of age and three years in wood, this wine has become rich, full of concentration and delicious. It has weight and opulent black fruits to go with its fresh acidity. It's an elegant, smoothly textured wine, finishing with some dry tannins. Drink now.
With a fine balance between some rigorous tannins and a more generous black-fruit character, this is a wine both to appreciate now and to age. The wine is perfumed, with spice from the wood aging and mint and thyme aromas. This serious wine is just ready to drink, but that would be a shame, so wait until 2018.
With a fine spicy character, the wine from this estate is richly endowed with blackberry fruits as well as a firmly tannic core. There is no wood aging but the fruit gives the wine an approachable character. Drink from 2018.
With a firm, almost granite structure, this is a terroir-driven wine, from a quinta named after the River Mondego that flows through the Dão region. It has a dense, tannic character based on ripe berry fruits and concentrated juicy black currants. The wine is intense and still needing to age. Drink from 2018.
With a firmly tannic structure, this is a bright and ripe wine packed with black fruits. It's not a wine for aging, so drink now and until 2018.
With a fluorescent pink color, this Syrah-based rosé opens with cherry, raspberry and plum aromas. As a whole, it's basic but spunky on the palate, with adequate structural support. Raspberry, plum and citrus flavors finish firm and fresh.
With a fresh but earthy nose of flowers, honey and herbs, this approachable white begs for food pairing. Simple but balanced and with a flirty character, it has a summer sipping kind of appeal.
With a fresh, jammy, blackberry flavor, this is a nice Syrah to drink now. It's a big wine, full bodied, tannic and bone dry. On its own, it's a bit tough, but pair it with rich, oily lamb, beef and game dishes and it will rise to the occasion.
With a fruity-sugary finish, this Zin will appeal to folks who like their red wines a little on the sweet side. It has pleasantly ripe flavors of black cherries, raspberries, red currants, root beer, mocha and pepper.
With a fruity exuberance of crisp cranberry and red cherry, this wine delights in touches of nuanced herb and earth. Light bodied and refreshing, it maintains elegant complexity and depth, a lovely example of site and winemaking.
With a generous bite of acidity, this fine Chardonnay is extremely flavorful. Traditionally one of the winery's top Chards, it's explosive in pineapple, Asian pear, crème brûlée and roasted marshmallow flavors. Finishes in a swirl of creamy, buttery spices.
With a gold-meets-tan color, this is showing cidery aromas as well as toasty oak. The palate is good but chunky, while flavors of green fruits and light vegetal notes finish briny, with a pinch of sea salt.
With a gold color and heavy, pithy aromas that are becoming oxidized, this is a mature, highly stylized Albariño. It's also a touch flat, with flavors of bitter citrus and nectarine pit. Overall this is more leesy and mature than vital and outwardly delicious.
With a gold glint and put-together aromas of peach, candle wax, mineral and citrus, this is very nice Albariño that's now fully ripe, mature and drinking at its best. The palate pits juicy melon against dry papaya; it's big, ripe, full and the perfect foil for all sorts of white-friendly foods. Only 1,000 cases made of this reserve-style wine.
With a Good & Plenty candy nose of anise, this is a warm, thick, rich and concentrated white wine, intensely crafted to highlight crème brûlée and baked pear. The style is full-bodied and ripe.
With a good depth of flavor, this is a rich wine, showing a touch of toast to go with its grapefruit flavor and apple skin texture. It's a wine that tends towards dry, with a bright acidity and a lively burst of mousse on the finish.
With a good mineral character, this is a successful Blanc de Blancs. It has a good zing of fruit while also having complexity from almonds as well as fine texture.
With a good sense of structure, this bottling, formerly called Vieilles Vignes, comes from 55-year-old vines. It is textured, with some firm tannins as well as ripe plum flavors and acidity. The wine is still developing and will be better from 2016.
With a good structure, this is a solid wine from a small vineyard. It is dense with tannins as well as dark berry fruits and fresh acidity at the end. The wine will age well over the next few years, so drink from 2017.
With a great balance between fruit and acidity, this is just what a 10-Year-Old tawny should be. Ripe fruits are cut by acidity and given a shot of wood aging. Spice and old gold flavors lead to a delicious fresh aftertaste.
With a handful of 24% Sémillon, this is a crisply rich Sauvignon Blanc with tempting aromas of crème brûlée and vanilla bean and a taste of tart grapefruit and lime. Easy to drink, it's complex and layered with a long finish, soft and balanced.
With a handful of Malbec, this red is spicy in Red Hots-like cinnamon, both on the nose and initial palate. From there, it shows bittersweet tea, dried herb, cedar and forest floor, lightly layered in red fruit as it opens. Approachable, soft and structured, it manages the tannins to be firm and defined.
With a handful of Pinotage in the blend, this Petite is hearty in oaky tannins and blackberries, smooth and straightforward with a suggestion of earth and tar.
With a handful of Sémillon in the blend, this is a fleshy, full-bodied style of white wine, offering darker tones of caramel and oak. Well made, it features a tangle of vanilla and butterscotch on the big finish.
With a handful of Viognier blended in, and nine months spent in new French oak, this wine offers deep layers of melon and peach surrounded by a wall of floral aromatics. Delicious and ripe, the wine holds enough structure to hold well for another couple of years.
With a handsome percentage of whole-cluster fermentation in the mix, this wine shows a funky undercurrent of marshmallow and mushroom. It never quite finds its voice amid a light-bodied texture and disjointed body.
With a heady bouquet of berry and peppery spice, new Edmeades winemaker Ben Salazar is showing great talent with Mendocino Zinfandel, producing a fairly large-scale bottling full of intense spice and soft tannins. Graham crackers and oak play gingerly in the background. This is a wonderful wine and a new beginning for Edmeades.
With a healthy 17% Malbec in the mix, this is the producer's top-tier still wine, from a range of vineyard blocks above its winery. Named for one of its founders, Jack Davies, it does him proud, combining spicy clove, cinnamon and black fruit around a fulsome, tannic and concentrated body with structure to age. It finishes with elegance and peppery spice.
With a healthy whack of Merlot (22%), this drinks a bit more like a Bordeaux blend than a varietal wine. It enchants with aromas of high-toned herbs, coffee, toasty oak and red cherry. The cherry and black fruit flavors are layered and tightly wound, with a pleasing mouthfeel. The tannins need time to unwind.
With a hefty case production, the wine is light and thin, but there are pleasant enough flavors. It's average Chardonnay, with just enough appley fruit, oak and sweetness to satisfy. It's clean and well-made, and there's not much more you can say about it.
With a high bite of acidity and bright, focused fruit, this Pinot Gris defines the white wines of the Edna Ranch, and the wider Edna Valley. The wildflower, lemon, lime, green apple, sage and white pepper flavors have a honeyed edge, but the wine is bone dry.
With a high percentage (67%) of Chardonnay in the blend, this is a crisp and steely wine. It has a fine elegant balance between acidity and the texture, giving delicious red fruits their place. The wine is definitely more of a food Champagne. Drink now.
With a high percentage of local Jacquère in the blend, this fruity wine has high acidity and cool, fresh feel. It is as light as a feather, highlighting bright fruit with a fresh, crisp aftertaste.
With a high percentage of Malvasia in the blend, the wine has an attractive floral character that softens and fills out the mineral texture. It is crisp while ripe, finishing with vibrant acidity. Drink now.
With a high proportion (60%) of Merlot, this is a ripe wine while also being structured. It has a dense character that comes from the still young, firm tannins. Behind these are the ripest black-currant fruits, crisp and juicy, packed with flavor as well as acidity. Drink this wine from 2019.
With a high proportion of Cabernet Sauvignon, this is a structured wine, the freshness coming from intense blackberries. Spice and bitter coffee flavors mingle with the tannins, promising some good aging for the vintage.
With a high proportion of Cabernet Sauvignon, this wine has both structured and superbly rich fruit. The tannins are firm, but show a sweet, enticing edge to them, giving a full body and classic, fresh black currant acidity. An impressive wine, which definitely needs to age—five years or more.
With a high proportion of Chardonnay, this is a ripe, full-bodied and lightly toasty wine. It's rich in the mouth and rounded with the crisp green acidity playing a good supporting role. This bottle shows some maturity, giving a complex aftertaste.
With a high proportion of generous Alicante Bouschet in the blend, this is a big, bold wine. It has smoky flavors showing a meaty character that's enhanced by 12 months wood aging. Generous tannins give a rich, structured character. It could still do with some aging, so drink from 2017.
With a high proportion of Mourvèdre in the blend, the wine is structured and finely perfumed. It has some firm tannins that are well integrated into the red-berries. While the wine is richly textured, it is also bursting with fruit at the end. Drink from 2018.
With a high proportion of Pinot Meunier in the blend, this is ripe, warm and accessible. Fresh apple and ripe pear flavors are cut by grapefruit acidity. The texture is soft, ripe and very ready to drink.
With a high proportion of Pinot Noir in the blend, this ripe wine has a sense of structure as well as fruitiness. Rich pear and apricot flavors are balanced by the fresh, crisp aftertaste. The wine is rounded and ready to drink.
With a high proportion of the local Rolle grape in the blend, this is a lightly perfumed wine with a strong herbal element. It is a ripe finely structured wine, with great acidity and orange flavors. A style of wine that will be better for a few more months, it should be drunk from late 2017.
With a higher proportion of Merlot (92%) than usual, this is a round, ripe wine released at just 20% of normal production. The generous texture and tannins are well integrated into the rich fruit. It's juicy, broad and showing the typical acidity of the vintage. With its tannic structure, the wine will age well. Drink from 2020.
With a hint of minerality, this wine has structure to go with its soft, generous fruit. There are almonds, toast, peaches and an attractive rounded texture.
With a hint of rubber and asphalt, the bouquet on this value wine is generous and topped with blackberry and dark plum aromas. The palate is grabby, with clampy tannins and black-fruit flavors mixed with chocolate and spice. The earthy, lightly herbal finish with rubbery nuances is nice.
With a hint of yellow color, this fuller-bodied Torrontés presents classic aromas of bath oils, white flowers and tropical fruits. The palate is plump and melony, with modest acidity that says “drink me now.” Flavors of melon and lychee finish soft and creamy.
With a honeyed edge of sweetness to the pineapple and lime flavors, this wine also has a zesty acidity that makes it finish with mouthwatering cleanness. It's easy to like, a nice late afternoon cocktail sipper, and good with baked ham or pot stickers.
With a hot-pink color and aromas like a light red wine, this rosé has enough heft in the texture and complexity of flavor to substitute for a Pinot Noir or Sangiovese at lunch or dinner. It's medium bodied, has red-cherry and raspberry flavors and a smooth rather than crisp mouthfeel.
With a large dose of Russian River Valley grapes, this delirious and delicious white is dark gold in color, medium to almost full bodied, with a richness overridden by bright floral notes of apple blossom and pear. It finishes in a flurry of oak and vanilla, and was aged in new and used French and American oak.
With a light caramel taste, this is a fat while still fruity wine. Salmon pink in color, it has acidity that fits behind the ripe red plum flavors. It should be drunk now.
With a light layer of tannin, this structured wine comes from the heart of the Beaujolais Villages area. It has black cherry and red-fruit flavors balanced by the right amount of acidity. Drink now. The Colonge family has been growing grapes in Beaujolais since 1789.
With a light prickle on the tongue, this is a fresh and fruity wine that has sweetness balanced by a citric edge. It's crisp and ready to drink.
With a light red color, tantalizing oak and raspberry aromas, bright cherry flavors and a firm texture, this wine discloses a lighter, leaner style than many. It could match with salmon as well as meat, pasta and poultry.
With a light salmon color and aromas of citrus, apple, spiced pumpkin and minerals, this is tangy and citrusy on the palate, with flavors of orange and pink grapefruit. A fresh, solidly composed finish provides for a healthy conclusion.
With a light structure and some minerality, this is an attractive, textured wine. Flavors of apples, citrus fruits and a note of caramel pair with its zesty character that lends an attractive finishing bite.
With a light tan color and yeasty, briny aromas of vanilla and nectarine, this blend of Macabeo (Viura) and the obscure Merseguera grape delivers a wet, simple palate with citric and malic acid. Pithy citrus flavors of grapefruit and tangerine finish long for a basic, unoaked wine.
With a light touch of spice and some richness, this is a dry style of Pinot Gris. It has a kiwi fruit flavor along with white fruits, and finishes with pepper. Screwcap.
With a light, silky mouthfeel and easy flavors of red currants, spicy plum sauce and cola, this Syrah provides nice drinking now. It's a good, elegant wine, and the winery hasn't raised the price in many years.
With a light, silky texture, this Pinot glides over the palate, carrying rich fruit and spice flavors. They include raspberries, pomegranates, cola, red licorice, cinnamon and pepper. It's lovely in many respects, but it's also notably sharp in acidity, a problem that's unlikely to go away.
With a light, smooth texture and nicely jammy fruit character, this wine delivers good flavor impact and a generous mouthfeel.
With a little airing, this wakes up to reveal dark red cherries held in a taut and firm body that nonetheless has a generous core. There is some gentle grip and frank, firm acidity. It's a very honest wine without any baroque frills—but bags of forthright appeal.
With a little bottle age, this dry Champagne is balanced and ripe. It has attractive apple and lemon flavors cut by minerality, acidity and a crisp edge of grapefruit. It's a fruity wine backed up by its texture. This bottling is ready to drink.
With a little extra bottle age, this wine shows great charm and style. The dense fruits are finely restrained, but have all the solidity of a juicy Malbec, spiced with the driest tannin and a core of powerful minerality. For further aging, 3–4 years.
With a little oak giving the wine a toasty, buttery mouthfeel, this Chard is brisk in acidity. It has ripe, flashy tropical fruit, tangerine, apricot and pear flavors.
With a little Petite Sirah and Carignane blended in for depth and complexity, this is a nice Zinfandel for everyday drinking. It's dry and full-bodied, and while the tannins are strong, they're perfect for busting up rich barbecue. Shows all the fruity spiciness you expect from a lusty Zin.
With a little time in the glass, this eventually reveals subtle aromas of toasted almond, pressed yellow flower, beeswax and a whiff of honey. The honeyed note follows over to the enveloping palate, along with candied citrus peel, marzipan and mineral. Fresh acidity brightens the rich flavors and provides balance. It's already enjoyable but hold for more complexity. Drink through 2023.
With a long winemaking history that spans back to 1908, the Germano family has played an important role in the evolution of Barolo and Langhe wines. The Vigna Rué cru expression is an incredible wine with beautifully focused aromas of wild berry, cola and mineral. The mouthfeel is equally impressive thanks to the polished and drying nature of the tannins.
With a majority Cabernet Sauvignon, this wine also blends in 15% Cabernet Franc, 5% Petit Verdot and 5% Malbec. Austere in crisp red fruit and dried herb, it's lean on the midpalate before developing a more pronounced grip of leather and tar on the finish.
With a majority of Cabernet Sauvignon in the blend, the wine is finely structured and filled with intense black fruits. It has a dry core that will allow it to age slowly and gently. The wine has juicy acidity, a tightly tannic core and great potential. Drink from 2021.
With a majority of Chardonnay from Grand Cru vineyards, this finely sculpted Champagne has crisp apple fruit and a steely, tight texture that suggests the need for bottle age. A light softness at the end rounds out this elegant wine.
With a majority of Merlot in the blend, this is a smooth and ripely rich wine. It has sweet berry fruits, soft tannins and good juicy acidity. At this stage, the wood shows strongly, but the fruit will soon develop. Drink from 2016.
With a majority of Pommard clone in this wine contributing to its undeniable breadth and depth, this rich, rewarding wine will benefit from further time in bottle. Sultry baking spice accents kirsch and strawberry, with understudies of tar, rose garden and tannin, all framed by moderate acidity. Cellar through 2023.
With a medicinal hint, this is a wine that is all potential. At the moment, it is firm, dry and darkly tannic. The weight gives the promise, offering rich fruitiness in the future. Drink this impressive, concentrated wine from 2016.
With a melody of earth, ripe strawberry, dried leaves, iron, and coffee tones on the nose, the palate of this wine is backed by silky tannins, plush red fruit and a long meaty finish. Drink around a campfire on the first chilly night in fall.
With a mere 422 bottles produced, this review is barely more than academic, as it will be near impossible to track down some of this. Lucky/persistent lotto winners will experience a medium- to full-bodied red with a velvety mouthfeel, cassis, vanilla and cedar notes and something akin to charred tomato.
With a mildness to the body and texture, this is big, burly red wine at its most bombastic, an explosion of berry pie and vanilla ice cream that lingers in spicy cinnamon. Ripe and robust, it delivers plenty of flavor and smoothness.
With a mix of graham cracker, coffee, herb and jammy, unfocused berry aromas, this lacks cohesion on the nose. A fat, wide palate offers no point of focus, while herbal flavors of cassis and olive finish with green notes of tobacco and oregano.
With a mix of melon and cucumber flavors, this is not-quite-ripe tasting. Clean and quaffable, it has a hint of alcoholic warmth on the palate.
With a motto of “affordable luxury,” Layer Cake sources Chardonnay fruit from the fringes of pricey appellations. In this case it draws from Monterey County vineyards near the Santa Lucia Highlands and Santa Barbara County vineyard between the Santa Maria Valley and the Sta. Rita Hills. The results are solid for the price, with expressive aromas of honeydew and vanilla soda, and a palate of juicy melon and toasted oak. It is slightly boozy, so very much in the cocktail style, and is not for those afraid of oak.
With a name like this, it should come as no surprise that this is 85% Carmenère (with 15% Malbec and Syrah). This smells like pencil lead, plastic and blueberry. In the mouth, it's chunky but flat, with flavors of plastic, lactic oak and herbal berry fruits. A minty, green finish is oaky and adequate.
With a nice opening of plum, black cherry, floral notes and mocha, this captures the essence of quality Mendoza Malbec. The palate is generous and round, if a bit warm, and the flavors of blackberry, prune, spice and coffee are what we want from this type of wine. Drink throughout the winter and into 2010.
With a nose approaching butterscotch but expertly cut with acidity and cinnamon spice, this is the best Testarossa single-vineyard Chardonnay of 2012. On the palate, there are lovely flavors of salted caramel and yellow peach, and the wine manages to be simultaneously spicy, sharp and smooth. The finish lingers extra long.
With a nose full of buttered popcorn and vanilla, it's clear that much if not all of this wine was barrel-fermented and aged, maybe a tad too much. The vanilla and toast flavors partially obscure pretty white peach fruit.
With a nose of cherry and smoked meats, this wine offers flavors of black plum, blackberry, cranberry and a touch of summer farm stand. Healthy tannins compensate for a sense of tartness by adding weight and volume to the palate.
With a nose of citrus and mineral and a fresh palate, this is nothing but pleasing. Flavors of grapefruit, tangerine, lime and green apple are direct and lively, while the finish is long and fruity. This is how Verdejo should be.
With a nose of soft floral notes, this Chardonnay is pretty on the palate too—floral, fruity with a touch of spice. Though not terribly complex, the wine has a fun and delicate character that gives it solo sipping appeal.
With a nose of spicy green herbs—notably tarragon—and flavors of lemon and pink grapefruit, this no-nonsense blend of 50% Sauvignon Blanc and 50% Sémillon goes down easy and clean. The crisp finish is a good palate-cleanser.
With a nose of strong plum and baked raspberry, Miro's blend of 67% Grenache, 25% Mourvèdre and 8% Syrah is strong in Grenache's perfumed rose petal and bright fruit flavor, fairly priced and sure to be enjoyed with food.
With a nose of toffee, dried apricot, cocoa powder and rancio, this is classic off-dry amontillado. It feels fresh and active, then tastes rich and moderately sweet, with flavors of hazelnut, caramel, toasted banana, orange and spice. Nutty and smooth on the finish.
With a notable orange tinge, the aromas offer notes of flowers and orange peel, seeming to show a touch of oxygen exposure. It drinks off dry, with abundant orange-rind and smoke flavors.
With a nutty flavor fresh apples and pears and a touch of honey, this is a delicious wine. It is full of ripe fruit that has not lost its crisp, cool character. The wine has a mineral edge that gives it a fine tang as well as a tight texture. It's fresh although there are indications of bottle age which means it is ready to drink.
With a palate-drenching fountain of peach nectar, grapefruit and orange blossom notes, this Finger Lakes standard packs a surprising punch in the 2014 vintage. Dry, yet intensely ripe, it boasts long, lingering streaks of honey and fruit offset by zigzagging daggers of lime zest and lemon. It's penetrating and deliciously persistent.
With a pale color and a light, silky mouthfeel, this Pinot feels fine in the mouth. The flavors are pretty simple, suggesting sour raspberry and cherry candies. More proof that, with Pinot Noir, you get what you pay for.
With a pale color and mouthwatering acidity, this delicately structured Pinot goes well beyond its immediate flavors of raspberry tea, pomegranates, persimmons, orange peel, exotic spices and oak to offer a Burgundian touch of earth and mushrooms. There's also a firm, stony minerality on the palate. This gorgeous Pinot was produced in tiny quantities of 300 cases and will drink well over the next six years.
With a pale copper color, this is a full-bodied sparkler whose orange, raspberry and vanilla flavors offer plenty of satisfaction. It's a little sweet, but fine acidity and a scour of bubbles provide clean balance.
With a pale coral color and flavors like strawberry and watermelon, this wine is bright and appealing. It is medium bodied and has a hint of sweetness.
With a pale straw color, this brut is properly dry and crisp, although it does have a honey-sweet richness. It shows citrus and pear flavors, with the yeasty, doughy earthiness of a good sparkling wine. A little scoury and fairly priced, it's a fine bubbly to drink now.
With a part of this wine fermented in wood, it is rich and toasty yet still fruity at this stage. The layers of spice go with the ripe, creamy fruit and the mineral, tight texture. All these elements suggest successful aging, so this will be best drunk from 2017.
With a perfumed nose of rose and toasted oak, this wine is thick in red fruit, dense oak and a welcome undercurrent of bright acidity that helps keep it fresh in the glass. Small amounts of Merlot, Petit Verdot, Cabernet Franc and Malbec are all within.
With a persistence of lightly-toasted oak, this youthful wine offers intense luxury. A gritty, stony texture complements its delicious aspects of lemon rind and anise. Green apple, ocean spray and an underlying streak of dried herb provide additional complexity and length.
With a pink-meets-tan color and funky aromas of mustard, grass and citrus, this is challenging but ultimately modest. A lean, light body is home to leesy, mustardy flavors of passion fruit and nectarine, while the finish is citrusy but also mildly bitter.
With a pink-orange color, this rosé tastes tired and oxidized, like a bottle that was opened and left standing out on the shelf for a day or so.
With a pink color so deep that it borders on mauve, the exotic notes play a leading role, with passionfruit, papaya, and guava hitting the nose first. On the palate, it's full and flavorful, reminiscent of a Mexican agua fresca made from strawberries and watermelon. This is beach wine at its finest.
With a pinkish hue, this wine has a healthy 21% addition of Sémillon. This contributes thick creaminess to its texture, built around well-defined flavors of vanilla, papaya and pear.
With a portion of proceeds going to Seattle University's general athletic fund, this Viognier with a dash of Roussanne (8%) has notes of canned pear and mandarin orange slices sprinkled with green tea. Fermented and aged in stainless steel, it is broad and textured with a streak of acidity stitching it all together.
With a predominance of Chardonnay, this tightly crisp wine has a steely, mineral character. It is tight, tense and nervy while not losing sight of lemon and white fruit flavors. Finely structured and impressive, it has a well-balanced dosage to round things out at the end.
With a preponderance of Touriga Nacional and Tinta Roriz, this ripe, smooth wine comes from the central Douro in Pinhão. It is fruity, with attractive red fruits and acidity. Tannins are gently in the background, leaving the fruit right up front.
With a pretty pink-salmon color, this Pinot Noir-based blush is rich and full-bodied. It has considerable weight for a bubbly, but the acidity and freshness and yeasty tang lift it up to Champagne elegance. Impossible not to fall in love with this raspberry-scented beauty, but why wouldn't you want to?
With a pronounced sensibility of caramelized apple and toasted brioche, this wine opens with a memorable lushness and richness that finds its balance in stony minerality. The highlights of flavor lean into golden pear compote and lemon zest, with a delicate seasoning of ginger.
With a proportion of premier cru grapes in the blend, this wine has weight and structure as well as the ripe red-fruit flavors that are typical of Santenay. It's richly textured and full in the mouth. The finish is fruity and soft.
With a rare if tiny showing for the Blaufränkisch grape (3%), which this estate grows on their Los Olives property, this is a tangy, tart and lean Syrah, with bright cherry fruit, coffee, light menthol, tobacco and cedar on the nose. Aromatic wood flavors of pipe smoke and cigar box show on the palate, along with red cherry fruit, vanilla and sagebrush elements.
With a reductive quality and prominent oak, this is a thick, concentrated wine built on unwavering tannins. The fruit is elusive and shy. Clove and cola eke out of an earthy element that's part rose garden, part smoke and eucalyptus.
With a rich nose of toasted oak and caramel, this wine, sourced from the Sangiacomo Vineyard, takes on more brightness on the palate—a medium-bodied celebration of green apple flavor with squeezes of tangerine and lime.
With a rich palate and dense spicy black fruits, this is a full-bodied wine. Showing a balance of fresh berries, vibrant acidity and structured tannins, this is a classic Douro blend of Tinta Roriz, Touriga Nacional and Touriga Franca. Drink now.
With a rich, caramel-teased nose, this is a full-bodied and voluptuous Chardonnay that evolves in the glass to display much greater sophistication and concentration. It finishes light and lemony, rounded out by juicy stone fruit.
With a rich, dense texture, this is an opulent, generous and ready-to-drink wine packed with black fruits. Tannins are now well integrated into the fruit and a touch of wood aging smoothes it all out. It's a bountiful wine, ready to drink now.
With a rich, velvety texture and flavors of black cherries, green olives and smoky cedar, this is a very nice Merlot for drinking now. Drink this with upscale fare.
With a richly sweet, honeyed finish, this partially barrel-fermented wine has ripe flavors of citrus fruits, figs and smoky vanilla. The acidity is high, which gives it a clean, bright mouthfeel.
With a richness to the nose, this wine possesses a medium-sized body and moderate acidity, showcasing ripe apple, pear and tropical elements. The finish is focused in simple notions of preserved lemon and pineapple.
With a riper profile than the 2014, this vintage of this wine is instantly delicious and bursting with sweet cherry fruit. Full flavored and fruity, it finishes on lasting milk chocolate, sweet herb and cola notes.
With a ruby-clear color and a light mouthfeel, this low-alcohol Pinot also is a little light in flavor. The cherries and red currants are compromised by a problematic mushroom taste.
With a ruby-crimson color, this sparkling wine is as full-bodied as a Pinot Noir, but with bubbles. It has flavors of strawberries, vanilla and yeast, and is dry and clean. Nice with ahi tuna tartare.
With a ruby color and loud aromas of berry fruits, vanilla and graphite, this value Syrah pumps up the volume with plenty of berry fruit, mild buttery oak, herbal hints and wiry acidity. This is more generic than “varietal,” and it's juicy, bright and clean.
With a rusty color and leafy aromas of earthy berries and tar, this wine is fading. Hailing from a subpar vintage, it is acidic, with oaky resin on the mouthfeel. Flavors of herbal plum, tomato, vanilla and tobacco break up, while the finish brings stalky notes.
With a rusty salmon color, this Pinot Noir Cava offers citrus and red-fruit aromas along with earthy funk. The palate is generally well balanced, while smoky, earthy flavors of red fruits and citrus finish mild.
With a salty oak entry, this wine invites, showing a touch of reduction and strong barrel presence. Crème brûlée and baked apple give it a richness and length that presents as juicy and fleshy.
With a sense of structure and balance between honey and fruit, this is an attractive, food-friendly wine. It is off dry although the spice core gives a drier edge. Allow the wine a few more months in bottle; drink from late 2015.
With a sense of tannic structure and a dry background, this is a firm wine. It has some weight, although the texture and the black currant fruits are light and stylish rather than dense. Drink from 2016.
With a sensual mouthfeel, but firm tannins, this is just what you want a Merlot to be. The cherry, red currant, violet and mocha flavors are complex and easy to drink now, especially with a great steak. At the age of four-plus years, it's soft and mellow.
With a significant proportion of Cabernet Sauvignon in the blend, this is a solid, tannic wine. It is also rich, complex and fruity. Fermentation in open lagares gives extra fruitiness, soft extract and great acidity. Drink from 2017.
With a silky texture and mouthwatering acidity, this is a polished Pinot Noir. It's dry and spicy, with raspberry jam, Dr. Pepper, red plum and sandalwood flavors that finish with an earthy touch of mushrooms. Makes for lovely drinking now, and should age well for eight years.
With a silky, delicate texture, good acidity and simple, pleasant pomegranate and cherry flavors, this is a decent Pinot for drinking now.
With a simple nose of citrus fruits, this wine has flavors of lemon, apple and freesia. It is a bit stiff at first, but opens on the palate, offering an apple-tinged finish.
With a sizable presence on the nose and a palate evocative of black cherry, strawberry compote and orange peel, this wine speaks volumes in terms of texture and body. Its full-bodied concentration is supported by generous oak. Despite all that power, the tannins remain demure and relatively well behaved.
With a slight hint of orange coloring at the rim, this beautiful Brunello delivers impressive concentration and aromatic intensity. There are evident oak tones of vanilla and spice that already showing signs of smooth integration. It offers sophisticated fruit and cherry flavors on the long fade.
With a slight prickle on the tongue, this off-dry wine is crisp, fruity, packed with citrus and with fine acidity. It is zesty, tangy and a pleasure to drink with its bright flavors and texture. Drink now.
With a slight sweetness to the raspberry, cherry, pink grapefruit, clove and pepper flavors, this blush is balanced by crisp, citrusy acidity. If you like to drink wine with sushi or Chinese food, this is a good bet.
With a slightly chemical smell, this is an intensely spicy, relatively dry wine. It's not abundant in acidity and freshness, so drink soon.
With a small amount of Tannat in the blend, this is a severe, tannic wine that will age. It has plum skin fruits, great weight and concentration, a dark, brooding structure, firm and solid. Age for 4–5 years.
With a small percentage of Merlot for extra softness and plushness, this beautiful Sangiovese-based wine opens with amazing intensity, red cherry, chocolate, spice and leather. The rich, round mouthfeel would pair with creamy porcini mushroom risotto.
With a small percentage of whole-cluster fermentation, this is a prized, sultry and cohesive wine, nutty in aromas and a sizable pinch of oak that speaks to its youthfulness. Raspberry jam and bitter tea ride over soft waves of integrated tannin and a fierce earthiness. Drink now through 2024.
With a small percentage of whole-cluster fermentation, this tight, cranberry-infused Pinot offers bright layers of cherry and citrus that are savory and well-adjusted in acidity. Softly textured it's a good one to enjoy with pork tenderloin adorned in dried cherries.
With a smidgen of Petit Verdot, this dark, tight and leathery wine is exalted in tobacco, graphite and tar, still youthfully awkward and shy. The flavors lean savory into meaty aspects of currant and clove, waiting to find companionship in fruit. Drink now after a decant, or cellar through 2023.
With a smoked char aftertaste, this wine is lacking in fruit and fairly simple. A weediness could be interpreted as cedar or dried herb, but teeter-totters on the borderline.
With a smooth, soft mouthfeel, this wine has flavors of cashews, lanolin, citrus fruits and white flowers. It's dry, but there's a honeyed taste through the finish. It's a little heavy in oak. Try as an exotic alternative to Chardonnay or Sauvignon Blanc.
With a sniff of noble reduction, this is a well-made robust wine, indicative of its historic estate and small-production values. A juicy core of broad plum, dark cherry and pomegranate wrap seamlessly around a fresh streak of minerality and rich texture.
With a soft mouthfeel and sweet, ripe raspberry, red currant, cola and oak flavors, this is a Pinot to drink now. It would be a mere candy bar, except for an earthy, grounding quality.
With a soft mouthfeel and upfront cherry, blueberry and blackberry flavors, this Cabernet puts all its chips on sheer deliciousness. It's a winner, but not an ager. Drink now.
With a soft, expressive mouthfeel, it has classic Cabernet flavors of black currants, plus oaky, chocolaty notes, and finishes dry. The tannins are pretty strong, but it's not likely that this is an ager. Drink through 2016.
With a soft, heavy mouthfeel and hot, candied raspberry and cherry flavors, this Reserve Pinot is a disappointment. It's okay, but tastes like a simple little Pinot Noir for drinking now.
With a soft, silky mouthfeel and a great big burst of black pepper, this is a classic Sonoma Zin. It's ripe in blackberries and currants, with a briary taste of anise and wild chamomile. Good now with barbecue.
With a soft, simple mouthfeel, this lightly-colored Pinot Noir isn't an ager. But it does provide pleasant drinking now, with raspberry and cherry pie, cola, cinnamon and brown- sugar flavors.
With a soft, velvety mouthfeel, this bi-county Cabernet offers lush blackberry, blueberry, chocolate and spice flavors that are gently touched by smoky oak. This earns extra points for elegance and sipability.
With a softly tannic mouthfeel and appealing cherry, mocha and spice flavors, this is a nice Merlot to drink now. Gets better in the glass as it airs and warms. This should pair well with lamb.
With a splash of Viognier, this aromatic white is dark in color and exudes a touch of candied ginger alongside white flowers. Young and fresh, it's also smooth and somewhat intense, with a finish of chamomile tea.
With a steady portfolio of above 90-point wines, you can count on Moccagatta for elegant, territory-driven expressions of Nebbiolo. Bric Balin Barbaresco is a beautiful wine with seamless integration of berry, smoke and spice flavors.
With a strange pink color and powdery nondescript aromas, this is shapeless and lacking in structure. Weak bitter flavors are completely fruitless; overall this seems to be going nowhere good.
With a strong element of new wood, this has pear flavors, and feels very round and soft. The acidity is there, but subordinate to the ripe, full fruit and the gently rounded structure. Imported by Michael Skurnik Wines.
With a strong foundation of oak, this well-made wine broods in grippy tannin and black cherry fruit, imparting muscular highlights of leather and tobacco. As it finds its way to a seamless lengthy finish, accents of chocolate-covered espresso beans play on.
With a strong undercurrent of bell pepper, this soft Petite Sirah has tense shadings of peppery spice and leather. Ready to drink now.
With a strongly juicy character and high acidity, this wine brings out the tannic character of the two grapes in the blend rather than the fruit. There's a spicy character and red fruit acidity at the end.
With a structure that runs between acidity and dark smoky tannins, this is a wine with potential opulence. It's very rich in character, dense and dark. The black plum flavors are dominant, along with excellent acidity. For the long-term.
With a suggestion of New Zealand-style grass, this is a widely distributed Sauvignon Blanc with layers of racy acidity that's all in all snappy and cleanly linear. The taste is mostly grapefruit rind, crisply rendered. A great wine to have on hand for large gatherings.
With a sweet core of cherry fruit, plenty of tobacco and coffee nuances and other fine touches, this meritage blend hits the right chords and shows just the right weight. Deep, handsome, and fairly seamless; some light oak is applied skillfully, and in general the final product sings a pretty song.
With a sweet dosage, this is soft Blanc de Blancs. Pears, hints of apricots go with some crisp acidity. It still tastes young and needs time to integrate, but will always be on the sweet side of Brut.
With a sweet finish, this easy white wine has ripe flavors of oranges and limes. Brisk acidity helps keep the finish clean and zippy.
With a sweet finish, this wine is filled with polished flavors of pears, pineapples, guavas, nectarines, honey and dusty spices. Crisp acidity provides balance.
With a sweet nose of honey, malt and Golden Delicious apples, this is a fairly weighty Chardonnay from an unheralded appellation. The slightly oily herb and peach flavors pick up more butterscotch on the finish, yet remain crisp and clean.
With a sweet, flowery nose, this blend of Viognier, Pinot Grigio, Malvasia and Gewürztraminer has plenty of acidity to balance out its subtle sweetness.
With a swirl, this wine's enticing new leather, eucalyptus, woodland berry and herb aromas unfold in the glass. The taut and savory palate offers sour cherry, crushed strawberry, star anise and white pepper notes. Refined tannins and firm acidity provide balance while a hint of coffee signals the close. Drink 2020–2029.
With a tan tint and aromas of banana, undefined stone fruits and slight chemical, this is not all that inviting. The palate is on the flat side, while pithy flavors of melon and citrus finish with a bitter note of almond skins.
With a taste of fresh blueberry cobbler and pie crust, this well-made wine is from the producer's mountainous estate. Powerful yet soft, it offers further concentrated flavors of cinnamon, clove and smoke, with just a touch of violet on the nose.
With a taste of white sugar and honey, this Chardonnay can't really be described as dry. But it is clean and vibrant in acidity, with rich pineapple jam and green apple flavors, and the underlying tang of minerals helps to ground it.
With a tiny bit of breathing room, this wine opens up magically into dark earth, crushed asphalt, blackberry jam, cappuccino and mocha on the nose, which predict a tarry texture. Indeed, the structure is firm and fine-tuned, yet vibrant with boisterous acidity, showing layered flavors of dark fruit enhance by cedar, sandalwood and incense notes. Drink 2017–2033.
With a toasty character, this is a classic of its kind, with ripe fruit and an attractive slice of lemon. A mineral edge to this spicy wine gives a fresh texture at the end. It should age a few months, so drink from 2016.
With a touch more depth and complexity than Six Sigma's other offering, this wine has ripe melon and fig flavors, full body and a creamy texture that make it a standout. It's a far cry from the tangy, herbaceous sstyle of Sauvignon Blanc, bringing plenty of depth and a mouthfilling texture to the table.
With a touch of apricot fuzz and fresh-cut grass, the wine is high in acidity and clean, bright and layered.
With a touch of barrel reduction on the nose, this wine unfolds into layers of crisp, stony minerality and bold flavors of lemon and pear. Balanced in both ripeness and texture, its acidity carries it to a long, spicy finish.
With a touch of caramel and honey, typical of the vintage, this wine is ripe, generous and ready to drink. It has a light texture, with orange zest and apricot fruit flavors. The aftertaste is fresh, crisply acidic while remaining ripe and full.
With a touch of cedar on the nose, this blend of 65% Grenache, 20% Mourvèdre and 15% Syrah offers intense tannin and leather amid an earthy core of gamy spice. Enjoy with cassoulet, the perfect Rhône-inspired pairing.
With a touch of green grass and gooseberry, this refreshing Sauvignon Blanc features richer flavors of pineapples, lemons, limes, honeysuckle and vanilla. It's a streamlined, elegant wine, at a very good price.
With a touch of herbaceousness and a rounded texture, this is a simple and fruity wine. Light chalkiness in the texture indicates the only complexity.
With a touch of honey and ripe white-peach flavors, this crisp wine has a warm side. It is also certainly fruity, lively with acidity and citrus. This is an easy wine, refreshing for the summer, ready to drink now.
With a touch of initial mineral austerity, this still-young wine offers tannins and a solid structure as well as black cherry and dark plum fruits. Beautifully balanced, it will develop slowly, leaving its minerality and rounding out.
With a touch of oak, this friendly Chardonnay is a very nice wine for everyday drinking. It's dry and brisk, with pleasant apricot, tangerine and mineral flavors.
With a touch of raisins and some heat in the finish, this is a pretty ripe Zinfandel. It's not for the faint-hearted. But it's classic California Zin, offering huge blackberry, cola, mocha and black pepper flavors that go on and on into a long finish. Demands rich fare, especially spicy, saucy barbecue.
With a touch of red currant and cedar, this straightforward, inexpensive Zin otherwise offers smoke, especially on the finish.
With a touch of reduction from its 18-month maturation in new French oak, this wine is concentrated and youthful, still unwinding. Tangerine and peach flavors contrast with the more expected bite of apple, while moderate acidity brings freshness to the full-bodied nature of this rich, rewarding white.
With a touch of reduction, this is a rustic, complex and light-bodied wine. It's soft on the palate, layered with gunpowder, meat and lavender notes. Used French oak plays a supportive and unobtrusive role.
With a touch of smoky, honeyed oak, this Chard has forward peach, pear and tropical fruit flavors, balanced with a crisp streak of acidity. Nice and versatile, it's a good Chard at a fair price.
With a touch of spice from the wood, this wine is full of yellow and apple fruits yet with a cool thread of acidity. It is a lively, bright wine, filled out with fruitiness. Drink from 2017.
With a touch of those famously green New Zealand gooseberries that give it a tart bite, this Sauvignon Blanc is relieved by California richness. There's no oak involved in the winemaking process. What you get is pure apricot, orange, lime, lemon and pineapple fruitiness, brightened with acidity.
With a touch of toast and plenty of spice, this is a wine in which crisp fruit is just one of many flavors. Typical of the vintage, it's warm, rich and ready to drink.
With a touch of wood aging, this is a bright yet toasty wine. Its fruitiness shows as citrus, pineapple and pear, with a tangy edge. There is aging potential here, to round out the wine and bring out its softer side. Drink from 2015.
With a translucent ruby color and silky texture, this could be a Pinot Noir. But it's a blend of Sangiovese, Voignier, Mourvèdre and several other varieties, and shows its own unique profile. Dry and crisp, the flavors are fruity, floral, herbal and spicy. Raspberries, cherries, thyme, white pepper, bacon, oregano and smoky sandalwood only begin to describe the complexities. They change by the second in the glass, but always finish dry.
With a translucent ruby color, this wine shows nice Pinot Noir character. It has a light, silky texture and flavors of sour cherry and raspberry candy, Dr. Pepper cola and sandalwood.
With a tropical nose of guava and fleshy texture on the palate, this wine is unfussy and straightforward in approach and style.
With a twist of mushroomy earth upon opening, this inexpensive Cabernet is strong, hearty and a bit thin on the finish—fine but not a standout.
With a typical Coteaux d'Aix blend that includes Cabernet Sauvignon, this is fruity while also textured and aromatic. It has a good concentration, minerality and a rich, red-fruited aftertaste.
With a typical cream and spice flavor, this rich Pinot Blanc is soft and flavored with ripe mirabelle and pear flavors. It is ready to drink, warm and accessible.
With a typical touch of fizz, this wine is fruity, light and bright. It is dry, very fresh, full of apples and lime juice. Refreshing and ready to drink.
With a vegetal note, some cocoa and berry on the nose and its simple, rather flat flavor profile, this Cabernet suffers from both vintage deficiencies and over-oaking. Dry and woody on the back end.
With a veritable bouquet of honeysuckle, fresh herb and freesia, this is one fragrant Riesling. Crisp and clean on the palate, it's sweet-tasting and easy-drinking, with ultraripe stone fruit and a prickle of lime-skin astringency on the finish.
With a very light, almost water-like color, this offers expectedly light aromas of honey and a tiny bit of nectarine flesh. It's also quite dainty on the palate, with lemon blossom water elements emerging mid-palate that evolve toward lemon pith, Japanese pear and a lingering finish. Altogether, it's quite interesting.
With a very mineral texture, this is a wine with as much tannin as fruit. It does have a bitter cherry character that gives some freshness, while the aftertaste combines both the dryness and the acidity.
With a very pretty nose of perfumed pear, green apple and lime, this unoaked Chardonnay is nicely soft and easy to drink. Made from organic Chardonnay and a touch of Viognier, this smells and tastes of summer. Even without a hint of oak this retains plenty of richness and a fresh vibrancy on the finish.
With a very slight spritz, this offers lots of zesty flavors that create a savory midpalate amid white pepper and yeast. Riper hints of green and yellow pear await in the background. There is immense concentration on the palate, which finishes almost with a kind of saltiness.
With a vibrant orange-gold color, giant nut, honey and alcohol aromas and very full body, this bold, late-harvest-style wine compares to a rich style of Spanish Sherry. It begs for roasted, salted almonds or Serrano ham as a pairing.
With a vineyard planted in the traditional Beaujolais style of individual bushes rather than trained on wires, this is a light, soft and fruity wine. It has attractive tannins and fresh red fruits. Drink now.
With a violet color and charred aromas of oak, shoe polish and black fruits, this amounts to a very good, woody blend of Carignan and Garnacha that's as healthy as an ox but hits like a bull in a China shop. Blackberry, burnt toast and dark chocolate flavors finish spicy and hot, while rubbery tannins esure that this has a grabby grip. This should improve with additional bottle aging.
With a vivid golden color, bold and buttery aromas, and rich, almost nutty flavors, this is a full-bore rendering. It is full bodied and brings out the most flavorful aspects of the grape. The texture is rich and almost thick, and the buttery nuances linger on the finish.
With a vivid mousse, this ripe wine shows tannic structure as well as bright red berries. It is lively with a touch of spice as well as acidity. The aftertaste is soft and ripe from the relatively high dosage.
With a weaker nose compared to other Zins, this offers faint hints of pressed strawberries and black olives. It's also light and watery on the palate, which makes for easy although not very distinctive drinking, with flavors of cranberry and plums more prevalent.
With a wealth of cherry, cassis, mocha and sandalwood flavors, this is one of the best Dry Creek Cabernets in recent memory. The rich flavors are wrapped into firm, dry tannins that give the mouthfeel a fine grippiness. There's no reason to age this beauty, but it will hold for a good six years.
With a well-balanced but firm tannic structure, this is a wine that reflects the freshness of the vintage and also gives a feeling of richness. Berry fruits dominate, supported by a dry core that promises aging. Drink from 2014.
With a wine from every cru in Chablis, La Chablisienne is able to bring out the character of each. This cool Côte de Léchet is typical in its tight, mineral character, revealing its edgy nature. It's a wine with some aging potential, so give it 2–3 years and more.
With a wine like this, you can see the connection between table wine and Port in the Douro. It's dry, but with its dried raisin flavors and structured tannins, it shares a Port-like character. The fruit is highlighted by the structure, giving a final juicy character that still needs time to develop. Drink from 2017.
With a wine this finely constructed, the question is always ageability. There's no question about the immediate deliciousness. It's thrilling with raspberries, strawberries, orange rind and cola, and complex notes of minerals and earth. The mouthfeel is absolutely beautiful, comprised of silk and satin brightened with acidity. So should you drink it now? Yes. Will it age? For the next six years, yes.
With a year's age, this wine has softened its intense fruitiness and ripened with a rich, soft texture and well-integrated acidity. A structure gives a dry edge to the red currant and cherry fruits that are rounded out with a perfumed aftertaste.
With a yeasty aroma, this Vignobles Siozard wine is ripe with hints of yellow fruits as well as a smooth texture. It is soft, with just a final tang of acidity.
With a yellowish color and round melony aromas that are suggestive of candle wax, this feels oily and a touch viscous, but not fat or out of shape. Dry, slightly salty melon flavors finish strong.
With abundant floral and stone-fruit notes on the nose and palate, this New York sparkler is on the sweet side of brut. Brisk in acidity and surprisingly pétillant, this $9 sparkler is an irresistible weeknight bubbly.
With acrid matchstick aromas and little else, this wine gets off to a rough start and never finds solid footing. The palate is chunky and grabby, while the flavors are burnt and stalky, with bitterness to the finish.
With additions of Syrah and Pinot Noir, this blush wine is full-bodied and a little heavy. It has flavors of raspberries, cherries and tangerines, with a needed bite of acidity, and the finish is sweet.
With advice from consultant and Bordeaux University professor Denis Dubourdieu, Batailley has improved immensely in the past few years. This 2010 reinforces that trend, revealing a wine that is structured with Cabernet Sauvignon and is attractive with black currant fruitiness. Age for the medium-term.
With age, this 2002 has become fascinating, still showing sweetness while also offering dried fruits, prunes, figs and spice. A nutty character suggests the wine can still age for many years.
With alcohol at an astounding 16.5%, this Zin tastes hot and peppery. Some high alcohol wines have a fat sweetness that makes them delicious. This one's bone dry, with dried blackberry and cherry flavors that finish with a burn.
With alcohol at just 12.7%, this is one of several under-13% Pinots tasted recently that seem to be setting a new trend in Oregon. The elegance is welcome, and gives the flighty grape some room for nuance and even terroir. Light berry, watermelon, hints of earth and a fine balance make this an excellent quaffer.
With alcohol in the low-moderate range, this immaculately fresh wine is flush with juicy gooseberry and grapefruit. It carries the varietal hallmarks of fresh herbs, notably chive, and a balancing lick of minerality.
With alcohol just 12.5%, this high-toned, fruit-driven Riesling has some residual sugar, but does not taste all that sweet. The extra ripe fruit suggests tropical candy—pineapple, papaya and lemon sours.
With alcohol under 13%, this spicy, well-constructed Pinot Gris is decidedly cut in a European mold. Grapefruit and fiddlehead fern flavors combine, with surprising concentration and length. For food matches think along the lines of what goes best with a spicy, grassy Sauvignon Blanc.
With all five of the Bordeaux red grapes in this blend, this shows a good concentration of dark bramble and spice on the nose. Medium-bodied in feel, with grippy tannins, dark shades of currant and plum meet a zippy core of granite on the palate. Specks of tarragon and black pepper mark the finish.
With all fruit coming from Dineen Vineyard, this wine shows alluring aromas of honeysuckle, melon, pear and zesty spices. It drinks almost dry, with the flavors tapering slightly toward the finish.
With all of the buttered toast, buttered popcorn and butterscotch flavors, this Chardonnay's fruit isn't allowed to speak. It has brisk acidity and rich tangerine and mango flavors, but the winemaker's hand feels heavy.
With all of the fruit coming from Dineen Vineyard, this wine brings aromas of vanilla, herb, cherry and slightly dried-out fruit. It's medium bodied, with cherry flavors on the finish.
With all of the fruit coming from Gamache Vineyard, this wine brings aromas of lees, butterscotch and butter. It's elegant in style with a lightly creamy feel and flavors that linger.
With all the freshness given by the Négrette, this is a red fruit dominated wine, its acidity ripe, touched by candy and strawberries. This is a wine to drink now, with all the crispness of 2004 still in place.
With all the freshness of the vintage, this fruity wine shows good balance between tangy acidity and crisp apple and green-plum fruits. Subtle touches of wood give a spicy, nutmeg flavor to complement the bright fruitiness. Drink from 2018. The vineyard is next door to the Grand Cru Montrachet vines.
With all the qualities needed for long cellar time—structure, freshness and fruit integrity—this already shows its considerable pedigree. It delivers tobacco, leather, black fruit and a touch of dried herb on the finish.
With all the signature acidity of the 1996 vintage, this shows plenty of aging potential. The wine is thirst-quenchingly fresh, with the flavor of just-squeezed lime juice, but also has a depth of complex tannins and texture. Drink now but age for five years or more.
With almost 2% residual sugar, you might expect this wine to taste sweet. It does—to a point. The strong lime-like finish provides a balancing counterpoint that makes this floral wine very drinkable with food. Clove and cinnamon notes add complexity to ripe pear fruit.
With almost a quarter-million cases imported, this wine will provide a solid, medium-weight introduction to Marlborough Sauvignon Blanc. Herb and cut-grass notes accent the fig and melon fruit, backstopped by a lime-ridden finish.
With almost five years of aging on its lees, this is now a rich mature wine. It has a toasty, spicy character to balance the still-vibrant white-fruit flavors. The acidity is a foil to the richness of the wine, cutting through and giving a crisp, always mature aftertaste.
With almost four years aging, this wine has developed a softer, nutty quality, while retaining good freshness. It is relatively light in character, a fine mix of green fruits, a more mature almond paste flavor and a fine, tangy edge.
With almost half of this wine aged in new French oak, it's barrel forward with notes of char and caramel along with tropical fruit. This fruit expression helps to retain a sense of elegance that carries through the finish.
With almost no color, this Chardonnay smells simple and sulfuric, sort of like a match box. Lean and monotone across the palate, this offers pithy, slightly bitter citrus flavors in front of a similar tasting finish.
With almost no color, this spritzy rosado is prickly and feline on the nose, like Sauvignon Blanc or Verdejo. The palate is lightly bubbly, with bounce and tart tangerine and herbal flavors. Txomin Etxaníz has never made a commercial rosé prior to this. This makes you wonder why they did.
With almost zero dosage, this is dry but it doesn't feel at all unbalanced because of the ripe, fragrant fruitiness. The wine is full in the mouth, with lively acidity. It is ready to drink, particularly with food.
With ammonia, green pea, gooseberry and pink grapefruit flavors, it defines a grapy, dry, acidic style. Tasted in January, the wine was still a little bubbly from the fermentation process.
With ample power under its engine, this Ferrington Vineyard Pinot is rich in cranberry and red cherry, soft and lilting in texture yet nuanced in toasty oak. Big on the finish, it'll beautifully withstand a few more years on its own before opening, the acidity lively enough to keep flavors vibrant yet mellowed.
With an abundance of deep black-cherry, molasses and leather aromas, this is dynamite in terms of intensity and concentration. In the mouth, it's smooth and stylish, with a tight black-fruit core and a suave finish. Built like a house with a very dark interior; it'll be alive and kicking through 2008.
With an addition of 3% Petit Verdot, this wine sources from Andy Beckstoffer's Missouri Hopper Vineyard in Oakville and Benessere in St. Helena. It impresses in brown sugar and berry pie, the underlying foundation succulently fruity as savory touches of clove and pencil shavings begin to show amidst the firm tannin.
With an alcohol reading of only 13.3%, this Pinot offers a refreshingly light alternative to darker, heavier bottlings in California. It's silky in the mouth, despite some firm tannins, with subtle, complex raspberry, red currant, tobacco, mushroom, balsam and spice flavors. Lovely now, and should have no trouble developing in the bottle over the next eight years.
With an alluring bouquet of fresh-cut jasmine and citrus, this is a light, vibrant wine, bristling in acidity that's fruity and briny in equal measure. Clean, crisp and fermented in stainless steel, it offers everything one wants in a refreshing quaff.
With an amazing alcohol level of 16.6%, this Merlot is as hot as a chile pepper. But the flavors are enormously rich and flamboyant, suggesting ripe cherry and raspberry jam. Ready now.
With an amazingly large case production, you should have absolutely no problem finding this well valued Italian sparkler at the retailer nearest you. It offers toasted bread, lemon curd and toasted almond on the fresh finish.
With an aroma like buttered toast and mouth-filling flavors like pear juice, this medium-bodied wine is generous and satisfying. The texture is soft and smooth, coating the mouth in a good way after each sip.
With an aroma like cherry cola, and fruity, almost sweet flavors, this medium-bodied wine is easy to drink.
With an aroma like prosciutto and melon, a soft texture, and attractive floral and ripe peach flavors, this is a fun and affordable wine to drink at lunch or before dinner.
With an aroma like sweet vermouth and rich, chocolaty, smoky flavors, this Rhône-style blend exerts an exotic influence on the palate. The mouthfeel is smooth and graceful, with mild tannins, while the lingering finish echoes opulent fruit and spice notes. The winemaker used 48% Mourvèdre and lesser amounts of Grenache and Syrah.
With an aroma reminiscent of peardrop and a zesty, easy and fresh palate, this wine is light on its feet and almost weightless. A whisper of zesty vigor on the finish makes it clean and refreshing.
With an astonishing 1.5 million cases produces, this historic red sparkling red wine from central Italy offers a sweet palate with easy raspberry and cherry aromas.
With an attractive fresh prickle on the palate, this is a crisp wine with a red fruit flavor, acidity and a soft, sweet finish.
With an attractive pink color and soft acidity, the wine is fruity with red berry flavors and a soft, caramel texture. It's ready to drink while it is still so fresh.
With an attractive toasty aroma, this wine is rich and delicious. It is one of this producer's nonvintage blends, a very superior marriage between Grand Cru grapes from the Côte des Blancs and Montagne de Reims. With apple, toast and lemon flavors it is dry and ready to drink.
With an attractive touch of toastiness on this ripe wine, this is balanced and very ready to drink. In the house style, it is rich with a comparatively high dosage that gives it a soft character. Plenty of acidity and hints of red fruits provide a vibrant contrast. It is ready to drink.
With an average age of 45 years, the Chevreau family's vines bestow intensity and richness. This is a generous wine, the green fruits lifted by good acidity and a taut mineral texture that comes from the chalk in the soil. This wine is young but very ready to drink.
With an earthiness that weighs down the cherry, cola and currant flavors, this Pinot tastes a bit heavy. It's properly dry, with good acidity and modest alcohol.
With an edge of sweet red currants and slightly sugared herb tea, this Zin can't really be called completely dry. But the tannin-acid balance is very fine, and makes the wine balanced and enjoyable. Should be great with pasta with a marinara sauce.
With an edge of tannin and with sweet strawberry fruits, this Doublet family clairet is an attractive wine. Dark pink in color, it appears and tastes rich. With its peppery aftertaste, this has to be a wine designed for food.
With an electric pink color and candied aromas of watermelon and cherry, this is a spunky rosé that's juicy, lively and pleasant. Flavors of raspberry and plum come and go quickly, and the finish is just acidic and crisp enough.
With an equal blend of Merlot and Cabernet Sauvignon, this firm wine has a juicy background, nurtured by consultant Hubert de Boüard (of Château Angelus). Chocolate and spice notes mix with the dry wood-aging character, while black currant flavors develop in the background. Give this wine until 2017.
With an exotic, tropical edge, this wine takes time to develop, like a flower closed up overnight. Medium in body and length, it teases in honeysuckle, white peach and fresh pineapple, before delivering a tartness of lemon zest and well-defined minerality on the finish.
With an extra-deep color and intensely concentrated fruit and spice flavors, this wine is impressive. It has many layers of dark fruit, plus nuances of dark chocolate and baking spices like clove and nutmeg. These enhance the generous, ripe fruit that is the essence of this wine, filling the mouth and lingering on the taste buds long after each sip. It will be best after 2019.
With an extra-deep color and smoky-sweet oak aromas, this wine doesn't taste like its peer group, but seems to be going for commercial appeal as a spiced-up generic red. It's full bodied, almost thick in texture and firmly tannic.
With an extra year's age, this wine is rounded, full in the mouth and rich. It has plenty of the classic Muscadet acidity and mineral texture, although both are now well integrated into the apple and pear flavors. The wine is ready to drink.
With an extra year in bottle compared to the regular bottling of this wine, the wine has gained some extra depth and richness. It has spice, firm tannins and a juicy background of berry fruits. It's developing well and will be ready to drink from 2017.
With an eye for all the commercial sweet-spots, this is a Rosato sparkling wine made primarily with the fragrant Moscato grape (with 15% Malvasia). The wine is sweet in a saccharine, artificial way.
With an intensity of almond paste and charcuterie at first sniff, this nice Pinot Grigio from the Sangiovese specialists at Vino Noceto is light in color but rich in mouthfeel, with a flowery, apricot flavor. Its finish is smooth and a smidge sweet.
With an inviting strawberry sundae nose, this bright pink rosé of Syrah from the longtime organically minded team at Buttonwood is all about summertime hedonism. There's creaminess on the palate, with some apple tartness in the middle and, again, long strawberry elements on the finish. Pair with beef sliders on soft, sweet rolls that are adorned with gourmet condiments and cheeses.
With an off-putting orange color, this Rhône-style blend seems sweet, with orange, apricot and vanilla flavors.
With an oily, viscous entry, this wine is refreshing in wild golden raspberry and almond flavors and an abundance of floral aromas. Made in a full-bodied style, and definitely varietal, it finishes with a thickness of pineapple.
With an ominous rusty orange color and saucy, rubbery aromas, you'd think this would be over the hill, or even DOA. But in the mouth, this is juicy and holding steady. Light flavors of apricot and tangerine finish zesty, dry, citrusy and a touch bitter. Drink immediately.
With an opaque brick color and notes of toasty French oak, this wine announces its lofty ambitions. The fruit is subsumed by the oak right now but there is enough stuffing here to warrant aging for several years to allow for more integration. Smooth tannins suggest a lighter meat dish such as shepherd's pie.
With an opaque color and huge aromas of graphite, blackberry, cassis and creamy oak, this epitomizes modern Argentinean wine. The palate on this Malbec-and-Cabernet-Franc-driven blend is weighty, relaxed and deep. Flavors of baked blackberry, cassis and plum come with herb, chocolate and spice accents. Look for additional oak and chocolate on the chewy but smooth finish. Drink through 2018.
With an opaque purple color and boysenberry aromas that include notes of raisin and prune, this obtuse, chunky Malbec shows hard tannins and deep, dark flavors of black olive, fig, prune and roasted meat. A toasty, slightly hot finish with licorice notes is bullish. Drink this concentrated, ripe Malbec through 2020.
With an opaque purple color and grapy, full aromas of blackberry Kool-Aid and cassis, this ripe Bordeaux blend is plump, chewy and a touch soft on the palate. Toasty but largely generic black-fruit flavors finish blackened, with a note of creosote, heat and drawing tannins. Drink through 2019.
With an opaque purple color and gritty, reduced aromas of grapy black fruits and hot stones, this hard, tannic, impermeable Tinto Fino tastes of lemony oak, baked blackberry and herbs. A dark, charred finish with notes of shoe polish and licorice is intense. Overall, this is fully extracted, concentrated and on the cusp of overdone. Drink through 2020.
With an opaque purple tint and brawny, gaseous aromas of raw oak, bacon, black olive and blackberry, this old-vine Cabernet is blocky, tannic and bullish. Intense, toasty flavors of herbal blackberry and baked plum finish muscular, blackened, herbal and a touch bitter. Best from 2017–2022.
With an opaque purple tint and super-concentrated aromas of blackberry and violet petals, this is an in-your-face Malbec that pulls no punches. The “Enemy,” which is really your friend, pushes blackberry, licorice, chocolate and floral flavors on a frame that expands as it airs out. Drink now through 2019.
With an opening scent of freshly crushed raspberries and cherries sprinkled with black pepper and drizzled with anisette, this is an inviting wine. A Grenache-based Rhône blend, it turns soft and a little sweet and simple in the mouth, but is very easy to enjoy.
With an opulent texture, this is ripe and packed with yellow fruits. There is just a hint of the wood aging along with great acidity and citrus flavors. Although full-bodied, the wine finishes crisply fresh.
With an orange-pink color, this is really a rosé wine. It's sweet and sugary, with raspberry and watermelon flavors that are balanced by cleansing acids.
With an orange leaning to its pink tint, this is struggling to maintain its fruit and freshness. Flavors of peach and apricot pits finish round and soft.
With an over-oaked taste and sugary flavors of peach, pineapple and apricot jam, this Chard is more like a dessert wine.
With an underlying current of power and tension, this wine offers a wealth of chocolate, dust and tobacco leaf flavors, its texture softly layered with integrated tannin and oak. Complex and long on the finish, it continues to unravel in the glass.
With an unusually bright gold color, pineapple and honey aromas, and lively lemon and grapefruit flavors, this wine shows a lot of personality. The effect is refreshing and fruity, but not wimpy. It should pair well with lots of different salads, appetizers and seafood.
With an unusually high proportion (nearly 17%) of Petit Verdot in the blend, this is both darkly structured and dark in color. It is weight, intense youthful acidity and black-currant fruits. It's also rich, full of tannins and in need of several years. Drink from 2021.
With Anselmo Mendes, the Vinho Verde master, as consultant, this is a coastal Lisboa wine that has plenty of the crisp texture that comes from the Alvarinho in the blend. There is a perfumed touch from Viognier, giving the wine crispness as well as a rich background. Drink this wine from 2018.
With apricot and citrus flavors, this Riesling tastes off-dry, with a honeyed sweetness. It's a little green around the edges, which detracts from the pleasure.
With apricot and floral perfumes, this is a ripe wine, full in the mouth and with a subtle mix of fresh acidity and rich yellow fruits. It is still a little young and will be better from late 2016.
With apricot, orange, honey, butter cream and vanilla flavors, it's a simple wine at a fair price.
With apricot, orange, peach, lemon and lime flavors, this is one of the richer Sauvignon Blancs out there. But it's totally dry, with brisk acidity and a clean, elegant finish.
With Arbane and Pinot Blanc, two of the rarely used Champagne grapes in the blend, this is a fascinating small-production wine. Grown in the village of Celles in the Aube region, it is ripe with rich yellow and spicy fruit as well as good acidity. It is just mature and can be drunk now.
With aromas and flavors like wild berries and black pepper, this full-bodied wine offers plenty of good fruitiness but also savory touches that lend complexity. Its smooth texture and easy drinkability make it a pleasure to sip.
With aromas and flavors that range widely from grilled meat, espresso and black olive to dried herbs, cracked pepper and blueberry, this is an enormously complex wine. It's full bodied but balanced by ample acidity, which imparts terrific length to the finish. Drink now–2017, possibly longer.
With aromas dominated by minty new wood, this is a modern style of wine, the wood on the palate very dominant. There is enough black currant fruit to promise a rounding out of what at the moment is a dry, densely structured wine. Keep for 4–5 years.
With aromas like Bartlett pears and butter cookies, and rich flavors that almost turn sweet, this is a full-bodied, soft-textured confection. The crispness factor is rather low to support that richness fully.
With aromas like boysenberry and blackberry jam and flavors that fill the mouth and linger on the finish, this wine is pure, dark and delicious. Not that it's soft and sweet, but instead is dry, very firm in texture while very friendly and concentrated in flavor. Best to drink from 2018 to 2023.
With aromas like butter and custard, and flavors that suggest ripe apple and crisp lemon, this is both refreshing and multifaceted. It feels light bodied and has a bit of a sweet-tart balance going for it.
With aromas like sweet strawberries and red cherries, and flavors as ripe as the aromas, this medium- to full-bodied wine is tempting, smooth and polished. It tastes refined but still lets loose a lot of fruit power. The balance is on the soft side, with mild tannins and subdued acidity.
With aromas like sweet vanilla and candied cherries, and similarly syrupy flavors, this might make a better after-dinner wine than a table wine. The acidity and tannins are very subdued, so the overt fruitiness and oaky sweetness take over.
With aromas like wood smoke, cardamom and black pepper, this is a beefy, spicy wine. It is full bodied, quite oaky in flavor, and almost tastes like pepper steak in liquid form. Ripe and satisfying dark-fruit flavors kick in and linger on the finish.
With aromas of black cherry and smoke, this inky garnet-colored wine features flavors of raspberry, pomegranate, clove, and coffee bean with a whiff of eucalyptus. Modest tannins offer a backdrop for a medley of fruit, spice and herb flavors that come to a head in a bracing finish with a touch of smoke.
With aromas of black fruit, earth, rubber and tomato leaf, this fits the bill for Carmenère. The palate is snappy and lively, with drying, rubbery tannins. Flavors of zesty plum and berry are herbal and spicy, and it finishes with vitality and a scouring scrub of acidity and tannic clamp.
With aromas of blueberry and Kool-Aid, this feels raw and pointy, with basic plum and dry red-fruit flavors. An abrupt finish is as expected.
With aromas of cherry and lavender, this inky garnet-colored wine delivers flavors of blackberry, black plum, eucalyptus, anisette and iodine with a touch of salinity. There is a nice interplay of fruit and cooling herb flavors amid firm tannins that come to a head in a minty finish. Mevushal.
With aromas of cherry cough syrup and expensive oak, this is a big, rich, flashy Shiraz. Fine-grained tannins, balanced acidity and plenty of plush fruit mark the palate, but the oak is a little too much in the fore.
With aromas of honey, papaya and white flowers, this dry Moscatel from Málaga announces its ripe character. In the mouth, this is weighty and creamy more than racy and direct. Flavors of sweet melon and bitter peach pit come with anise and nutmeg, while the finish is long and offers a candied orange flavor.
With aromas of milk-chocolate-covered cherries and forced oak, this smells overtly sweet and candied. This feels choppy and juicy, with red fruit flavors and buttery oak in the background. It turns sweeter and more buttery on the finish, but doesn't offer much complexity.
With aromas of salsa, chili peppers and tomato, this Cab Franc almost smells like the food it might go with. In the mouth, it's ripe and full of sweet cherry, plum and spice flavors. On the backside it shows milk chocolate, candied berry notes and modest tannins. Good with churrasco or roast pork; made with 20% Merlot.
With aromas of strawberry and blueberry, this wine is tart at first sip, but then opens to rich flavors of slightly savory black cherry, strawberry, thyme and aniseed.
With aromas of superripe fruit, this wood aged wine has a rich, toasty and lightly oxidized character, which in this case adds complexity. It is tangy and aromatic, with pear and citrus flavors that harmonize with the spicy wood accents. It is ready to drink.
With aromas of the apricots that ripen so well in the Wachau, this is a fragrant, perfumed, intensely fruity wine. It is stylish with white fruits, a mineral texture and bright acidity at the end. It's worth aging a year or two. Screwcap.
With aromas of violet, tilled soil and red berries, this blend of Sangiovese and Merlot recalls sunny Tuscany. It's loaded with wild cherry flavors accented by white pepper, cinnamon and vanilla. The palate is uplifted by vibrant acidity and fine tannins.
With aromas of warm earth, cedar, tobacco and meaty black fruit, this covers the basics of Ribera. It feels plump, round and maybe a bit flat, with rich, ripe blackberry, prune and spice flavors. It's harmonious and full-bodied on the finish.
With aromas of wet clay, cinnamon, dry spice, vanilla and earthy berry, this Cab Franc-led blend delivers a chewy, oaked-up palate with powerful flavors of mint, chocolate, baking spices and berry fruits. It's a bit hard and tannic, but it's a generous wine with tons of flavor.
With aromas of wood aging, this is a tropical fruit and spice flavored wine. It displays a strong sense of texture and freshness. It is already showing richness as well as a good sense of style. Drink from 2015.
With aromas reminiscent of moist soil after a summer rain, this wine also offers notes of dark coffee, cola cherry, black licorice and herbs. It's tightly wound, with dark fruit and coffee flavors and a hyperextended finish. Its best days are still in front of it.
With aromatic touches of haystack and vanilla in addition to green apple and mineral, the nose is inviting. On the palate, it's nice and lemony, with green apple acids offering a modest scour. Cleansing and ideal with simple finger foods. Very nice for the price.
With attractive acidity, this perfumed wine has a bright character and plenty of black-currant flavors. It's not a concentrated wine however it does have an attractive fruitiness. Bordeaux Sciences Agro school uses this 55-acre vineyard for training and experiments.
With attractive lemon flavors within a smooth and rich wine, this is both bright and ripe. It's aromatic and full in the mouth, showing apple, peach and mineral tones. Drink from 2015.
With attractive maturity, touches of lemon, pear and pink grapefruit and a ripe finish, this wine proves the aging potential of top Muscadet.
With attractive melon and other tropical aromas, this is a Torrontés that rises above the masses. It smells great and tastes like a pure blend of lychee fruit, tangerine and honeydew melon. The palate feel is smooth and round, and the finish is dry, clean and healthy. It's everything that Torrontés should be. Drink now.
With attractive mint aromas, this polished wine balances structure and fruit. New wood shows through but it doesn't dominate the black fruits that give weight and ripeness. It shows the typical juiciness of the vintage. Drink from 2017.
With attractive red fruits and soft acidity, this is a fruity wine. It is ripe with a lively crisp texture. Produced by the daughter of Jean-Luc Thunevin of Saint-Emilion's Château Valandraud, the wine is bright and ready to drink.
With attractive wood aging and lemon flavors, this is a delicious, rich wine. It needs a couple of years, while already developing well. Acidity enlivens green plum and red apple flavors.
With attractive wood aromas, this is rich and bright, with touches of butteriness. It has weight and plenty of ripe fruit. The acidity at the end is fresh and crisp.
With attractive wood flavors, this is a wine with spice, toast and citrus flavors. Orange and yellow fruits come through the lime acidity and zesty texture. Drink from 2017.
With attractive yellow fruits and a soft texture, this wine is immediately drinkable. It has a touch of toastiness (although there is no wood aging) and almond flavors that balance fresh acidity and succulent fruitiness. Drink now.
With attractive, authentic aromas of lemon, lees and radiator dust, this Albariño is one of the best you'll find outside of Galicia. The palate is round, layered and citric in the middle, with melon, orange and pineapple flavors. A clean, free-flowing finish is on the money. Drink now.
With attractive, juicy fruit, this wine has as much freshness as it does structure. The palate is warm and open with blackberry fruits that are rounded and soft. Spice and some tannins show through on the finish. Drink from 2017.
With Baga in the blend, this is a firm, ripe and tannic wine. It has a rich, tarry character, with dark plum and blueberry fruits. With its solid structure, this should age over 2–3 years.
With baked apple aromas, this is a soft, sweet, creamy wine, remaining fresh, with hints of white fruits and honey, finishing with lively acidity.
With balance and grip, this lightly effervescent wine rolls from a pretty pear flavor into a light tropical fruit note. It's hard to beat at this price.
With balanced fruitiness, this is a taut, mineral wine with juicy pear and apple flavors as well as a touch of spice. Perfumed, fruity and ready to drink, it is a fine, terroir-driven wine.
With barnyard aromas, this is a rustic wine. It does have some red fruit flavors and acidity but these are compromised by the earthy texture.
With big holdings in the appellation, the Château de Santenay produces a range of wines. This single-vineyard bottling is typically rich and rounded. It cushions the tannins with ripe fruit and gentle acidity. Developing well, the wine will be ready to drink from 2017.
With big tannins and dark fruits, this powerful wine has weight, a rich character and solid structure. For the moment, it is dry and tough. From 2016, it will show its black fruits as well as its tannins.
With big, fruity flavors, this is a ripe while also crisp wine. Delicious green and citrus fruits give plenty of acidity along with a sense of richness. Drink this wine now.
With big, ripe fruits, this powerful wine oozes rich plum and spice flavors. It is dark and intense, concentrated with both acidity and wood aging. A line of freshness gives this dense wine an impressive lift of raspberry and red currant flavors. Drink from 2021.
With bitter cherry flavor and a light touch of tannin, this is a fruity, spicy wine. It has a cool climate feel of acidity and tight texture, while also being light and fresh. Drink now.
With black cherry fruits, spice and a leathery character, this is a firm, tight wine. It does have plenty of fruit and acidity to go with the tannins. There's a chunky feel to it, the acidity waiting to come through on the finish.
With black cherry, blueberry, milk chocolate and balsamic reduction offsetting the light dill herbaceousness, this wine offers surprising depth for the affordable price. The texture is soft, yet the tannins stand up to the black cherry, charcoal and black-pepper flavors.
With black currant fruits dominant, this is an inherently fruity wine. The juicy feel makes the wine seem light, not yet quite connecting between fruit and a very dry tannic texture. Give it until 2016.
With blackberry, blueberry, currant and tobacco flavors that finish dry and smoothly tannic, this is a sound Cabernet for drinking now. For the quality and price, this is an attractive selection for entertaining.
With blackberry, tobacco and oak flavors, this is a sound Cabernet to drink with everyday fare. It's dry and smooth through the spicy finish.
With blend of fruit from Gamache (55%), Champoux (33%) and Ciel du Cheval vineyards, the herb, cherry, vanilla, green-tea and green-pepper aromas are followed by bunched-up-seeming tannins. It doesn't appear to have fully ripened.
With both soft and red fruits, this is a gentle, easy wine that has only a hint of tawny character. The acidity is enough to keep it light and perfumed at the end.
With brick-colored edges and gritty aromas of turned earth, raw oak, asphalt and berry fruits, this blend of Cabernet Sauvignon and Merlot feels tight, with rubbery tannins. Oak-infused flavors of herbal blackberry, mint and anise finish with notes of licorice and chocolate as well as a touch of heat. Drink through 2021.
With bright acidity and balanced structure, this brisk Pinot Noir is ready to drink now. It has a silky texture along with fine flavors of raspberries, rhubarbs and sandalwood.
With bright fruit and intense acidity, this is a crisp, perfumed rosé. Clean, fresh lines of red and citrus fruits are cut by the tight, mineral texture. It is both delicious wine and refreshing.
With bright fruitiness, this is an attractive black-currant flavored wine. It has fine acidity that cuts through the wine's gentle, tannic character and leaves a lively, fresh aftertaste.
With bright lemon freshness, this wine positively zings through its ripe melon and pineapple flavors. The balance here between the acidity and richness gives a delicious tension.
With bright red fruits and acidity, this shows structure, piles of red cherry flavors, followed by firm tannins.
With bright, zesty acidity, this Sauvignon Blanc is clean and vibrant in orange, pineapple, lime and gooseberry flavors. If only it finished drier, it would be superb.
With brisk acidity and a tight, minerally feeling, this Pinot Noir is very dry, showing robust cherry flavors. It seems like an ager, but some raisiny overripeness might compromise it.
With brisk acidity and upfront fruit, this is ready to drink. The pineapple, pear and oak flavors are housed in a creamy mouthfeel.
With brisk acidity, a bone-dry finish and some dusty tannins, this is an interesting Pinot Noir, with a silky texture and cherry jam, pomegranate and cranberry flavors that are ready to drink now.
With brisk Edna Valley acidity and intensely pure Chardonnay fruit flavors of tangerines, limes and sweet Meyer lemon sour candy, this is a pleasant sipper with roasted or grilled salmon, or a barbecue chicken or pork skewer with pineapples, green peppers and onions.
With broad, ripe fruit this is a rich, generous wine. The acidity gives fresh support to the warm cherry and red plum fruits. Underneath, tannins offer a dry core to the wine, allowing it to age. Drink from 2016.
With brooding aromas ranging from wild crushed berries to clove to wet clay, the palate features layers upon layers of flavor, and the wine coats the mouth like silk. Cherries, cola and other savory elements come with a slight tannic grip that ensures a few more years to enjoy this wine.
With brown sugar notes giving the raspberries and cherries a candied sweetness, this Pinot is ready to drink now. It has fine acidity and a delicate, silky texture.
With buttered popcorn scents and flavors, underscored with pretty, toasty oak, this marries those flavors to a more restrained body, balanced with good acidity and showing fruit flavors of green apple and banana cream pie. Not a complex wine, but forward and flavorful.
With buttered toast and vanilla cream flavors, this Chardonnay also has underlying notes of tropical fruits, pears and limes. It's rich and simple.
With Cabernet Sauvignon in the blend, this is a strongly structured wine. It is dark and tannic, acidity laced with dark plum flavors. This firm wine is still young and should be aged for at least a year, so drink from 2017.
With can't-miss aromas of vanilla, dill and leathery cherry, this starts out in textbook form for a Rioja crianza. The palate is just round enough, with initial dark-berry flavors followed by numerous waves of bold oak that finish in a pool of dill, mint and spice flavors.
With Carmenère and País in the blend along with Carignan, this shows a lot of “old country” character, namely a saucy, savory nose with herbal red-berry hints. Herbal plum and peppery flavors fade on an undistinguished finish.
With cassis and plum aromas, this mid-weight Cabernet Sauvignon from the Foothills has a taste of licorice and vanilla, particularly on the finish, testament to its 33 months in new American oak.
With cedar and tobacco aromas, and vivid black cherry and black currant flavors, this full-bodied red has lots of fruit character and complexity to match its firm tannins and bold texture. A welcome spice component from oak aging starts in the aroma and continues through the finish.
With Chardonnay from Provence the dominant partner in this blend with Burgundian Chardonnay, this wine is soft and unoaked, with melon and yellow fruit flavors. It has light acidity, enough to give the wine freshness. It is ready to drink.
With Chardonnays this thin and one-dimensional, price is all important. This bottle is okay in pineapple and buttered toast flavors, but it's pretty simple.
With cherry aromas, some cedar and a perfectly clean, unmuddled palate, this is what an affordable Chianti should be like. Simple and easy to drink, it will go fine with basic fare.
With cherry Life Saver candy flavors and lots of zingy acidity, this has a sweet and sour taste that makes it savory. It's delicately structured and silky in the mouth, and it will be good over the next six years or so.
With cherry, black raspberry, red currant and licorice flavors wrapped into an elegantly light body, this Merlot may appeal to consumers who find Cabernet Sauvignon too heavy. It's an easy commercial wine to drink now.
With cherry, green herb and mint flavors, this Cab Franc is elegantly structured, but lacks the richness you want in a California Bordeaux-style wine.
With chocolate as well as fruit flavors, this is a structured wine. A bitter edge gives the juicy damson fruit a jolt. However, it should develop well to give a ripely textured wine from 2016.
WIth cinnamon-tinged lushness on the nose, this Petite is inviting from the start. It delves satisfyingly into raspberry and blackberry flavors with bits of toast and tar, especially on the finish. Soft and layered with a tannic bite, it's ready to drink now or lay down for several years.
With classic raspberry, cherry and sandalwood flavors, wrapped into a delicately crisp mouthfeel, this is a classic Russian River Pinot for drinking now. Everything about it suggests beef, whether it's in a taco or a full-fledged steak.
With classy aromas of cedar, dark berry, aged balsamic vinegar and spice, this blend of Tempranillo, Malbec and Cabernet Sauvignon is layered and holds onto its freshness and kick. Heady flavors of baked black fruits, coffee and spice finish long, with mocha notes and a creamy texture. Drink through 2017.
With clean citrus and tropical aromas as well as a touch of almond skins, this is nice on the bouquet. On the palate, it's round feeling and citrusy, with weighty peach and citrus flavors that hollow out on the finish.
With complex aromas of cedar, tobacco, tree bark, herbs and blackberry, this lush, tightly packed Syrah gets off to a fine start. A mouthfilling palate with baked but controlled flavors of boysenberry, leather and chocolate finishes long, minty and with classy herb flavors. For a modern, oaky Syrah, this is excellent. Drink now through 2017.
With concentration and a sense of structure, this is a solid wine with great potential. It has firm tannins under the attractive raspberry fruits. The wine is dense and certainly needs aging. Drink from 2018.
With considerable acidity, this has a taut line in citrus, the greenest apple and just a touch of spice. It is not for aging, drink now.
With considerable acidity, this wine shows as much black currant fruitiness as it does structure. Fruit on the palate is accented with just a touch of toast and light tannins. This is an attractive wine for early drinking.
With considerable botrytis, this wine is intense and rich. It's still tight at this stage, structured with layers of spice and fruit. Drink from 2021.
With considerable depth of flavor, this is a rounded, smooth wine. Its green apple flavor is laced with notes of pink grapefruit, crisp pear and a touch of peppered kiwi. It's ready to drink but also worth aging for a few months. Screwcap.
With considerable new wood flavors, this is a ripely opulent wine. It has weight, rich tannins, a smooth surface as its skims over the black fruits. The acidity, sweet black plum jelly, both give a warm, ripe character to the wine.
With considerable spicy, smoky wood, this is a rich, while extracted, wine. It does have some juicy fruit that shows potential so it should soften and become less bitter. Drink from 2017.
With cool, herbal aromas of cola, pine, juniper, fine oak and savory berry fruits, this is a fine Carmenère. The palate is full, deep and still fresh after several years in the bottle. Flavors of stewed cherry, baked plum and cassis come with no shortage of savory support, while the finish is saucy in taste, with raciness, gravitas and length. Drink through 2018.
With creamy Encruzado and perfumed Malvasia in the blend, this is a deliciously full-bodied wine. There is a smoky character as well as a creamy texture. The wine is young and fruity but ready to drink, although it will be better from 2018.
With crisp acidity, a bright, creamy texture and rich flavors of lemons, limes, tangerines, peaches, pears and honeysuckle, this is a delightful white wine. Dry, yet with a sweet, spicy finish it's perfect as a cocktail sipper.
With crisp acids and a dusting of tannins, this young Pinot could develop additional bottle complexities over the next six years. Right now, it has rich flavors of red currants, cherries, sweet leather, cola and spice.
With crisp black berry fruits, this is pure juice in a glass. It has fresh acidity, a light layer of tannin and a sweet underlay to the attractive fruitiness.
With crisp citrus aromas, this is a fresh and fragrant wine that shows a cool aspect to the hot Alentejo. Fruit-forward, with subtle hints of wood, a dry texture and some aging potential. Drink now, or hold and try after 2015.
With crisp fruit well to the fore, this is a bright, lively wine. Its fruitiness is balanced by firm tannins that lie in the background, lending structure. It should be aged a little longer, so drink from 2018.
With crisp, mouthwatering acidity, this simple wine has a creamy texture housing mango, tangerine and apricot fruit flavors.
With crushed strawberry and caramel flavors, this is relatively light wine, though elegant and pierced with acidity. Milk chocolate and soft tannins complete an attractive ensemble.
With damp earth and crusty leather aromas, this is a heavy wine with baked fruit, a syrupy mouthfeel and flavors of mocha, carob, leafy berry and earth. On the finish, it's full bodied and soft, with ripe black-fruit flavors that register as thick and a touch raisiny. Drink now.
With dark-berry aromas and pointed toughness, this is a solid wine with creamy oak, some stickiness and a lactic element. Flavors of herbal dark fruits and minty oak lead to a dry, minty, hot and spicy finish with more than enough residual oak flavor.
With dark aromas of prune, black tea and baked earth, this is a ripe, modern wine with sound balance and depth of flavor. It deals a nice mix of fresh berry fruit flavors blended with oak, while the finish rings on with spice, mint and proper acidity.
With David Baverstock, winemaker for Herdade do Esporão, in charge, this is a dense rich expression of ripe Alentejo wines. It has smooth tannins, with just a touch of dryness to give it shape. It also balances the black fruits with acidity and the smooth texture of wood aging. Drink now.
With decent blackberry, cherry and oak flavors, this is an everyday Cabernet for drinking now. It's dry and tannic, and the finish is clean and spicy. The price makes it a good buy.
With deep color and generous, ripe fruit aromas, this gives a first impression of being a big wine—which it is. Flavors are deep and rich, like black currant jam and black cherry juice with hints of mint and nutmeg. The body is full, the tannins firm enough to back up that gorgeous flavor, and the texture stays velvety through the finish.
With delicate aromas of orange blossom and lime, this wine takes on a viscosity of texture on the palate, offering plump flavors of peach and guava. Refined and well made, the finish is a combination of vanilla and caramel.
With delicate aromas of yellow flowers and notes of exotic fruit, this is a classic, bright Soave. The juicy palate offers subtle peach, apples and honeydew melon and a hint of almond alongside fresh acidity. Sip as an apéritif or pair with light first courses and appetizers.
With delicious texture and concentration, this Lake County blend of Grenache, Syrah and Mourvedre from the 3,000-foot-high Fore Family Vineyard is intensely good, a deep reddish-purple blueberry-tinged infusion of earth and clove spice with dry, tight tannins and even a little lavender that'll linger. This one'll age, but is so convincingly reminiscent of the Northern Rhône right now, it'll be hard to wait.
With dense tannins and already generous and opulent fruit, this wine has great structure plus fine black-currant fruit and acidity. Its perfumes are balanced, with an elegant character. It should be ready to drink from 2026.
With distinct aromas of field herbs, asphalt, gritty mineral, herbal berry and burnt toast, this is a challenging blend of Cabernet Sauvignon, Syrah, Carmenère and Petit Verdot. The palate hits hard with aggressive tannins and abrasive acidity, while flavors of baked black fruits and coconut announce loud oak. This finishes hard and gritty, with a mule's kick.
With distinctly sweet flavors that cross over beyond off dry, this pleasantly tart Moscato is best thought of as a dessert wine. It has savory flavors of oranges, honey and vanilla.
With dry tannins, this 100% Gamay also has plenty of fruit that will give acidity and red-cherry flavors. For the next few months, it needs to soften and round out. Drink from 2016.
With dry, spicy, leafy aromas, this is pure, varietal Maturana, a grape only a handful of Rioja wineries are using. This version is lively, big and spirited, with reedy, leafy, black-fruit flavors and a long, spicy, full-bodied finish.
With dusty gravel at its mineral core, this Cabernet Sauvignon layers rich red currant, cassis and clove flavors, suggesting French toast drizzled with compote. It has a juicy midpalate and a lingering finish that reverberates toasted, spicy oak.
With dusty white flower aromas, this is a perfumed wine with a tight texture and fruit. Still too young to drink, it does have a lively, fresh character that comes from the bright green fruits. As it softens, it will be better balanced, so drink from 2016.
With dusty, candied aromas, the bouquet on this semisweet Cava is scattered all over the map. In the mouth, it's inoffensive, however the wine's candied, melony flavors are cloying and overtly sugary. This is too clumsy and candied to be taken seriously.
With each new vintage of Cuvée Elena, the blend of grapes and vineyards grows more complex, the vines older, the flavors more compact and captivating. A sophisticated and penetrating mix of strawberry and raspberry preserves, highlights of herb and spice, a dash of clean earth, and a lingering and detailed finish make this a wine to savor immediately while tucking away a few bottles to watch it evolve.
With each successive vintage, winemaker Gus Janeway has slowly but surely moved this wine to 100% Malbec. It's a bold step, because pure varietal wines do not have the advantage of filling in holes with blending. But for those who want to glimpse the future of Malbec in southern Oregon, this is a touch point. Delicate, balanced, herbal, mixing a wash of light fruits with nuances of herb, this very drinkable wine has appealing delicacy and verve.
With each vintage this estate improves, but at the top of the Albariño price tier it should be at least this good. There are lemon, almond and creamy aromas preceding apple, pear and melon flavors. The finish is clean, a little dusty and shows a hint of cider. Intricate enough, with fine overall balance.
With earthy, rustic aromas that translate onto the palate, this wine seems to miss out on some of the fruitiness normally associated with rosés. A few more months in bottle may help.
With easily enjoyed flavors of cherries, raspberries and cola, and a nice coat of sweetly smoked sandalwood, this is a pleasant Pinot Noir to drink now. The light body, and some sharpness on the finish, argue against ageability.
With easy raspberry, cherry and sandalwood flavors, this has the softness you want in Merlot, although it lacks some complexity.
With eight years of age on it, this wine is at a beautiful point in its evolution with delicate elegance, refined perfumes and special accents on cinnamon, mineral tones and bright fruit. It's sophisticated and persistent, with silky tannins and sweet spice on the close.
With elaborate oak, concentrated fruit, dense tannins and exquisite balance, this tiny production Cabernet—the winery's first-ever reserve—demands to be cellared. It's completely dry and rich in blackberries, black currants, baking chocolate, anise and minerals. It feels dramatic from the start, like the opening notes of a great symphony or rock song. Cellar it for at least eight years, and it could age well beyond that.
With Encruzado and Malvasia in the blend, it is no surprise this wine is deliciously perfumed. It has fresh acidity as well as ripe apple and pear flavors. The wine is fruity, crisp and ready to drink.
With enormously high alcohol, this Zin tastes as sweet as a dessert wine. It's soft and simple, with raspberry and cherry flavors.
With entrancing smoky aromas, this is a ripe, intense and powerful wine. The tannins are dry, contrasting with the black fruit-juice flavors, black chocolate and a dry final taste. For long-term aging.
With equal parts earth and fruit, this richly composed kabinett offers plump, cushiony peach and apricot flavors, offset by zesty acidity and dusty, earthy complexities. It's an approchable yet elegantly balanced, nuanced wine.
With excellent concentration and a firm, dry texture, this is a serious wine that's tempting to drink now but will be better after 2018. It smells slightly cedary and black-cherry-like, and tastes deep and ripe but not at all sweet. It will be waiting in the cellar for a good occasion with a choice cut of meat.
With exceptional dryness, acidic crispness and minerality, this Chardonnay can be described as Chablis-style. The structure is certainly noble, and nobody would ever accuse it of being a fruit bomb despite the rich pineapple tart and lemon drop flavors. Hard to predict its future, but probably best over the next four years.
With experience making Sangiovese in Italy, it's no wonder that winemaker Alessio Carli shines with the grape from this vineyard planted in rocky limestone 25 miles east of Monterey Bay. Aromas of leather, sour plums and cranberry lead into soft flavors of raspberry fruit, tar and espresso. Leathery grip gives it a slightly rustic feel as well.
With extra aging on the lees, this creamy wine shows delicious green apple and pink grapefruit flavors and a layer of yeasty ripeness. It's certainly crisp at the same time, but the extra age rounds out the concentrated fruitiness.
With fairly muted fruit flavors and a hint of green pepper, this lighter-bodied and easy-drinking wine will pair well with most meat or chicken entrées. Flash-pasteurized and mevushal, this is a blend of 50% Cab, 30% Merlot and 20% Shiraz.
With feline aromas of juniper bush, grass and sweaty citrus, this is true Sauvignon Blanc. Oak aging has lent an easiness to the mouthfeel, which shows good acidity. Flavors of green fruits, melon and pithy bitterness end in chalky clarity. This is one of Argentina's best Sauvignon Blancs.
With fermentation aromas in full view, this sparkling ruby red wine offers aromas and of raspberry, strawberry and sweet almond milk. Bright berry notes follow through to the palate.
With fine acidity and firm tannins, this is a solidly structured, rich and ripe wine. It is full, fruity and has a smooth texture that already offers pleasure. On the finish there is delicious juicy fruit.
With fine acidity, grippy tannins and a tangy minerality, this Pinot offers complex flavors of sour-cherry candy, red currant, Dr. Pepper and spice that are laced with notes of dried herbs and white pepper. Turns dramatic on the midpalate, where the weight sinks in. Delicious now, this should develop over the next 6–8 years.
With fine concentration and crisp fruit, this is a young wine with a future. Ripe apples and lemon zest are balanced with a strongly mineral texture as well as spice. The wine is rich, and will develop over the next two years. Drink from 2018.
With fine tannins, ripe berry fruits and a good cut of acidity, this is an attractive wine that deserves some aging. It has weight along with its strawberry and red currant flavors. Drink from 2016. Made by UNIVITIS Producers.
With fine, dusty tannins, this rich and juicy wine wears its fruit on its sleeve, all black plums and blackberry flavors. The acidity of the year is almost sweet with the fresh ripeness of the fruit. It is developing well, showing a medium-term future. Drink from 2018.
With firm acidity and big tannins, this Cabernet is nowhere ready to drink. It shows an almost old-time Howell Mountain aggressiveness. It's also relatively low in alcohol, the kind of wine that Napa doesn't produce much of anymore. All signs, including an intense concentration of blackberries and stone fruits, are that it's an ager. Cellar until 2017.
With firm dry tannins, the wine gets its balance from the ripe black-plum skins and fine acidity. It is a fruity wine although with plenty of structure. It is ready to drink, balanced but firm.
With firm tannins allied to smooth wood flavors, this young wine is going to develop its fruitiness over the next year. It has a ripe body, black fruits in the back waiting to come forward. Wait to drink until 2016.
With firm tannins and generous blackberry jam, crispy bacon and black pepper flavors, this wine is California ripe all the way. It's pretty upfront, but has some complex mineral and floral notes. Drink through 2019.
With firm tannins and ripe, balanced fruit, this is a success for the vintage, profiting from the dry conditions during harvest in Saint-Estèphe. Blackberry fruits and rich tannins give the wine shape and aging potential. Keep the wine until 2019.
With firm tannins as well as juicy black-currants, this is an attractive wine. It has plenty of acidity which is balanced by the ripe fruitiness. Drink from 2018.
With firm tannins, rich berry fruits and more typical red cherry flavors, this has weight and a ripe juicy core. It's ready to drink, but could be kept for another year.
With firm, smoky tannins and a dark bitter-cherry flavor, this is a dense wine. It is fully ripe and rich, with a firm kick at the back. Tough and age worthy, it expresses the schist soil of the region.
With five years' bottle aging, this Champagne is just beginning to show some attractive signs of maturity. The toasty aroma is followed through on the palate and this toastiness has softened the tight mineral texture of the wine. Drink this balanced wine now.
With five years bottle aging, this is a wine that shows great balance, along with a blossoming maturity. The wine is dry with brisk acidity, intense minerality and a taut profile, but rich and concentrated with apple flavor. It's likely to age for several more years.
With flavors of black pepper, sweet charred meat, blackberry jam and toasty oak, this is a seriously good wine, reminiscent of the Northern Rhône. There's a streak of tart red cherries and cola that make this luscious wine enjoyable now.
With flavors of buttered toast, vanilla, sweet mango and orange jam flavors, this is as rich, ripe and oaky as they come. Finishing with a honeyed accent, it's made to appeal to consumer's who enjoy the popular style.
With flavors of grass, grapefruits and tropical fruits, this is a lovely wine to drink now. It's dry and savory, with a brisk hit of acidity.
With flavors of grilled meat, sweetly charred bone, blackberries, black pepper and other zesty spices, this is a fine Syrah to enjoy with lamb or beef. It's very dry, with tannins that are strong, but refined. Drink now.
With flavors of ripe raspberries along with a tannic structure, this is a wine that shows both freshness and strong minerality. It has tangy orange flavors as well as intense acidity. The wine is ready to drink.
With flavors of vanilla and caramel, this is rounded and full in the mouth. It passes up on a steely, edgy texture in favor of a warm and rich character. The result is a wine that is soft and needs to be drunk now.
With flavors of wild blackberry and cherry, pepper, cinnamon, currant and heady cassis, this is a classic example of warm-climate Zin. It's high in alcohol and a little soft, but it is delicious. Serve it at a barbeque with burgers, ribs, chops, chicken and sausages.
With flavors of wood aging in the background, this is a rich while structured wine. It has firm tannins, spice and layers of acidity that come from the mineral texture. Drink this ripe and concentrated wine from 2016.
With floral aromas mixed with darker notes of asphalt, mineral, leather and berry fruit, this opens well. The palate is rubbery in feel but structured. Flavors of bold berry fruits, chocolate and herbs end chewy, warm and chocolaty. For a basic Carmenère-Cabernet blend, this is on the money.
With floral aromas, toasty oak notes and solid berry fruit, this bottling is the best among Trapiche's 2007 single-vineyard Malbecs. The palate features smoky berry fruit but also high acidity and some scour. Fortunately it's also layered and structured. Will do best with meats and fatty foods. Drink now through 2015.
With floral violet aromas, leather and meaty notes, this smells bold and ready. A firm, slightly reduced-feeling palate offers blue and black flavors of blueberry, prune and bitter chocolate. The finish is a bit hot and narrow, but shows power and intensity.
With forward pineapple jam, apricot, buttered toast, vanilla and smoky oak flavors, this will satisfy Chard lovers. It's dry, with a creamy mouthfeel.
With fragrant violet and red-fruit aromas, this is an enticing wine. Its structure and its concentration bring out its richness and dense black fruits. The wine is elegant, on the dry side of Ports with some firm tannins as well as fine ripe fruits and acidity. Drink this now or (better yet) wait until 2020.
With fresh green-apple aromas, and juicy apple and citrus flavors, this is a lively, crisp and well-balanced wine. Instead of going for overt oaky, buttery flavors and a fat mouthfeel, it stays nicely lean and refreshing, even with relatively full body.
With fresh, grassy aromas and flavors and a subtle character on the palate, this friendly white is simple but enjoyable. Pair with grilled seafood or spicy Asian cuisine.
With fresh, jammy blackberry and cherry fruit, this Cab tastes like it's right out of the fermenting tank. It's bright in acidity and simple, but gets the job done.
With fresh, pure fruit flavors, great balance and very full body, this wine will be great at the table. It has a dry but velvety feel, moderate tannins and good acidity, all of which lift up the great cherry and boysenberry nuances and give an overall impression of freshness.
With fruit coming from the Ancient Lakes appellation, this pungent wine has aromas of flowers, tire rubber, berries and herbs. The floral and plum flavors are sweet with a plush feel.
With fruit drawn from all over Burgundy, this is a light, bright and refreshing wine. It has light acidity, spice and apple flavors and a bright, tight aftertaste. Drink now.
With fruit from coastal Leyda in the blend, this Curicó wine surprises with crisp, focused understatement. The mouth is fresh but basic, with juicy, perky apple and citrus flavors followed by a crisp, slightly pithy finish. Overachieves in the context of  Echeverria's past Sauvignon Blancs.
With fruit from Funk, Dugger Creek and Watermill Estate vineyards, this delivers funky peat, olive and fresh tobacco aromas. The flavors are light, soft and palate-coating, gliding into the finish. A subtle rendition of the variety.
With fruit from the Aube and from the Côte des Blancs, Drappier has been able to put together a blend of Chardonnay from four different vineyards. In taste, warmth dominates—this is not a hugely crisp wine, the richness prevailing. But the warm pear and peach flavors all come together, a wine that is in the Drappier pure fruit style.
With fruit from The Benches (71%) and Canoe Ridge vineyards, this wine offers aromas of toast, pineapple, peach and pear, with barrel notes (100% American) providing accents. Flavors are creamy in feel with a finish that lingers.
With fruit from the chalk vineyards of the Côte des Blancs, this wine named after Alain Thiénot's son Stanislas is tightly textured, mineral-driven, steely and crisp. Apple skins and lime juice feature along with a continuing freshness despite the wine's age. It can be enjoyed now, although it will be better from 2017.
With fruit from the Hames Valley AVA, this Morgan Hill-based winery delivers distinct aromas of pomegranate-glazed mushrooms and red pepper spice. Cracked black pepper and a hint of green herbs carries the palate, which holds a bittersweet cranberry note through the finish.
With fruit from three Portuguese regions including Dâo and Douro, this herbal and mint- dominated wine is a blend of Touriga Nacional and Syrah. It has elegance, a touch of spice from wood, sweet juicy damson fruits and a lingering finish.
With fruit hailing mostly from Sonoma (83%), this Overlook also sources from Monterey (11%) and Santa Barbara counties (6%) to craft a barrel-influenced wine that's intense in caramel, lemon and vanilla sugar, rich yet balanced.
With fruit harvested from 650 meters above sea level on the slopes of Mount Etna (making this one of the highest altitude vineyards in Italy), this bright red blend shows small berry nuances, with tangy almond, crushed clove and menthol notes. Drying mineral notes bring up the rear.
With fruit harvested from the beautiful Brunate cru located just a short distance away from the Barolo castle, this wine from Marcarini will delight you. The aromas here are full, generous and recall wild berry, cedar, smoke, licorice and cherry cola. Tight, firm tannins and bright acidity make the wine both cellar worthy and food friendly.
With fruit mostly from Northridge Vineyard along with Katherine Leone and Clifton Hill, this wine displays aromas of herbs, vanilla, mocha and green wood. Coffee and cherry flavors are sweet and high octane with light squeeze of tannins.
With fruit picked on January 7, 2009, this superrich wine shines with acidity that picks out the fuller honey flavors. It has an almost unctuous texture, very smooth, with orange zest and peach giving a fresh side to the wine.
With fruit selected from a single-vineyard site, this riserva does a nice job of portraying a fresh cherry flavor within an elaborate framework of oak spice, leather and tobacco notes. The wine is propped up by tight wood-derived tannins, which gives it a firm structure. It could use a few more years of cellar aging
With fruit sourced from Barbaresco, Treiso and Neive, this elegant wine will surprise you with its aromatic intensity. Bright aromas of cinnamon, clove, black pepper and mature currant pop out on the nose. Subtle shades of licorice, prune and tobacco appear in the background and the wine is bright, firm and enduring in the mouth.
With fruit sourced from some of Barolo's best vineyard crus, this beautiful wine offers fullness, character and longevity. Textbook Nebbiolo aromas include wild berry, blue flower, white pepper, cola and tar. The mouthfeel is spicy, fresh and well structured. Pair this wine with steak au poivre (in 5–10 years or so).
With fruit sourced from the excellent Hyland Vineyard, this blends a pair of Dijon clones and was aged in half new French oak for 15 months. Black cherry and cola syrup flavors combine in a sappy, concentrated midpalate. Highlights of underbrush and balsamic add flavor interest, and the dry, polished tannins frame the flavors perfectly. There's every reason to believe this can age well, but why wait?
With fruit sourced from the Neive, Alba and Treiso areas, this Barbaresco shows loads of tradition and typicity with small berry nuances, tar, asphalt and granite mineral notes on the close. The mouthfeel is tight, sharp and long-lasting.
With fruit sourced from various vineyard sites, this dark and fleshy Barolo offers ripe fruit aromas with tar, licorice, smoked ham, toasted hazelnut and moist pipe tobacco. Prunotto offers a well-made wine on the extraripe and dense side that ends with an opulent, fruit-driven close.
With fruit sources split between Wallula and Canyon Vineyard Ranch vineyards, this off-dry (3.6 g/L residual sugar), enjoyable Pinot Gris is medium bodied with notes of lime, pineapple and petroleum jelly.
With full-force aromas of leather, blackberry and licorice, this Levante blend is an aggressive wine with a tight, acidic body and racy flavors of cherry and tart plum. It's forward and pushy, with rawness, plenty of acidity on the finish, and flavors that take on a dark character.
With full black-cherry and bacon aromas, this affordable wine comes across well on the nose. Thick and full-bodied in the mouth, this has flavors of blackberry, creamy oak, chocolate and vanilla. It feels broad and just bright enough on the finish.
With full body, very ripe aromas and flavors and a gripping, tannic texture, this could almost be a Port. It tastes like dark chocolate, dried figs and blackberry and has plenty of power on the tongue and on the finish. Pairing with blue cheese would be a good idea.
With full oak and pineapple aromas along with a big mouthful of spicy apple and pear fruit, this is no weakling. On the contrary, it's full and meaty, with a lot of texture and extract. The feel is healthy even if the acidity is on the low side. A very good wine to drink now; it probably won't age that well.
With full ripeness, density and concentration, this keeps its superb balance at just 10.8% alcohol and 5% residual sugar. The dynamic tension plays out beautifully, and doesn't veer into any sort of sugary slackness. This has the sort of weight and complexity you would expect in a $30 wine.
With generic berry, cherry and chocolate flavors that are rich and ripe, this soft, simple red blend is O.K. for everyday drinking.
With gentle tannins and juicy red fruits this is a ripe wine that is developing fast. It is beginning to get secondary flavors: mushrooms with undergrowth aromas. The fruit is still there, of course, giving red berry and acidity. Drink this wine soon, certainly from late 2017.
With glittering diamonds encrusted in the glass of the bottle, Diadema would make a beautiful presentation at an elegant dinner. A blend of Sangiovese, Cabernet Sauvignon, Merlot and Syrah, this opens with modern tones of black fruit, chocolate and spice. The mouthfeel is smooth, long and rich.
With good acidity, this is a crisp, dry style of Pinot Gris. Plenty of spice and tropical fruits give richness to this fresh wine.
With good concentration as well as stalky tannins, this is a wine that has acidity and a touch of black jelly. Fresh at the end, well balanced.
With good concentration, this still-young Riesling has potential. It's aromatic, with hedgerow aromas, summer fruits and bright acidity. There is a juicy background along with a more textured character that is ready for that aging. Drink from 2016.
With good density, this is a success for the vintage. It has ripe, smooth fruit, flavors of black berry, the tannins well integrated. Age for a year.
With good structure and some firm tannins, this wine will age. Plenty of plums and dark black cherries add freshness to the ripe wine. Let it age another year and drink from late 2016.
With good tannins and acidity, this wine has potential for improvement. Sulphur notes still show prominently at present, giving the palate a bitter character. Once it blows off with age, however, this will be an attractive wine. Give it two years.
With good wood-aging aromas, this is a more mature style of aged tawny. The wood flavors come through strongly, bringing out acidity, coffee and dried raisins. Well balanced, it finishes with great acidity.
With grapefruit and orange aromas, this is on the ripe side, but the feel is fresh and flavors of citrus, white pepper, arugula and briny melon get the job done. Drink this quaffer soon and it will satisfy; hold it too long and it will lose its fresh character.
With grapes coming from southern Burgundy, this is a ripe, full wine. Its fruits are right up front along with almond and light toast flavors. Pineapple and peach fruits show the warmth of this rich wine. Drink now.
With grapes coming from the Mâcon region in southern Burgundy, this is ripe, fresh and roundly crisp. With attractive acidity and a sweetened lemon character, it's all fruit, ready to drink now.
With grapes coming from the Marne Valley, this wine is rich with ripe grapes. At the same time, it has a balance with an acidity and soft aftertaste that makes it immediately drinkable.
With grapes coming from Weinbau, Klipsun and Ciel du Cheval vineyards, among others, this wine offers brooding aromas of dark raspberries and bittersweet chocolate. The oak (half new French) provides a perfect complement, with flavors of coffee and spice mixing with dark fruit. It's hard to put the glass down.
With grapes from 40-year-old vines, this is a dense and concentrated wine. Yellow fruit as well as crisper citrus flavors give a balance between richness and freshness. It has high alcohol that shows in the light pepper edge although this doesn't detract from the fruitiness of the aftertaste. Drink from 2017.
With grapes from long contracted growers, this wine represents the structure as well as the ripe fruit of the appellation. It imparts a smoky character from wood aging as well as a tense layer of tannins that give it a dry edge. Drink from 2021.
With grapes from the estate vineyard, Minnick Hills, this promising effort opens with concentrated, dark berry fruit, backed with rich tannins. The fruit and muscle hold down the center, but the finish gets a bit chalky, and the tannins are not quite fully ripe. The best is yet to come from this estate.
With grapes from Upland Vineyard and aged in neutral French oak, this wine offers aromas of nori, cherry and tire rubber. It's supple and lithe in feel with explosive, concentrated umami flavors that shimmer with intensity, with olive notes on the finish. The aromas and flavors don't entirely marry at present but the feel simply dazzles.
With grapes from Yountville, this Bordeaux blend, which is mostly Cabernet Sauvignon, has a very fine structure. It's firm in tannins and acidity, with a bracing minerality. The flavors are already quite advanced, suggesting jammy cherries, blackberries and cassis. Drink now for sheer deliciousness, after decanting.
With grapes sourced 60% from Sonoma County and 40% from Mendocino County, this is a soft, floral wine with a bright finish. A sister brand made by Martin Ray, it's priced affordably and will offer a pleasant experience for most palates.
With great acidity, this wine that comes from vines close to Château Pavie, is ripe with fine tannins and a generous structure. It is fruity with red-berry fruits and a crisp texture. The wine, with its tannins, will take time to develop. Drink from 2022.
With great fragrance and just a touch of spiciness, this is full-bodied ripe wine. Along with the more exotic flavors, it has intense apple and nectarine fruit, and a bright, tight texture. Drink now, or age for a year.
With great freshness, this is an attractive, fruity wine with final ripe berry flavors that are delicately leavened and given weight by tannins. There is already a drinkable balance from the fruit, although the wine needs more time to be in harmony. Drink from 2018.
With great green plum, gooseberry and pink grapefruit flavors, this is a delicious fruit salad of a wine. It has lively acidity, a bright texture and an attractive tangy feel. It's ready for drinking now.
With great richness, almost opulence, great ripe red fruits are folded into a powerful dark structure. The tannins are right up front, long-lasting and very structured. The final acidity offers freshness to a wine that will need aging.
With green apple aromas, a bright freshness and a light touch of toast, this is already a balanced, delicious wine.
With green, herbal notes of oregano and fresh cut grass mingling with lemon zest and a good lick of acidity, this wine ticks all the boxes when it comes to a solidly made, refreshing sipper.
With half of the fruit coming from Kelly Vineyard in The Rocks region of the Walla Walla Valley, this leafy offering of the variety has notes of green herbs, cherry and vanilla. It's dazzling in feel, coating the palate from end to end with velvety soft cherry flavors that linger on the finish. Some may find the aromas too green on this cool-vintage wine but the flavors and feel will make others swoon.
With half the blend Chardonnay, this has a crisp and steely character. It also has richness and the first signs of maturity. It is full in the mouth, an elegant Champagne that would be good to drink now, but will also develop further.
With hard tannins, sharp acids and dry, somewhat austere mouthfeel, this wine, blended with a drop of Malbec, distinguishes itself for its complexity. Blackberries, black currants, cassis liqueur and espresso flavors combine for interest. Yet the wine doesn't seem to be an ager. It needs rich, fatty meats and cheeses to balance the astringency.
With hard, cutting tannins and watery fruit, this Cab is notable for astringency and acidity. There's very little going on, except it is dry.
With heavy notes of botrytis and oak, this is reflective of the European style of sweet whites. The palate is fleshy but not terribly precise, while flavors of caramel, butter and baked apple finish modest and shy on acidity.
With high acidity making for a stinging mouthfeel, and 1.3% residual sugar giving some, but not enough, soft relief, the result is a compromise between a sweet and a dry wine, which will satisfy fans of neither. Still, it's ultraclean, and the apple and honeysuckle flavors are appealing.
With high acidity, touches of new wood and dense tannins, this is a very wine-like vintage, Port. It has weight, formidable berry fruit and a slightly rustic finish.
With high alcohol and 100% new French oak, this wine could easily be clumsy, but it isn't. It defines the ripe California style. It's a little hot, but so massive in flavors of pineapples, lemondrop candy, crème brûlée and sweet buttered toast, you can't help but be impressed. A winery and wine to watch.
With high alcohol giving it body and heat, this Zin defines the ripe, exuberant Paso style. It's deep in blackberry, tobacco, black pepper and raisin flavors that finish dry and clean.
With high alcohol, this blend of Zinfandel and Syrah has a hot, peppery mouthfeel. The flavors are of slightly burnt, pie-filling blackberries and cherries.
With high alcohol, this mountain Zin is robust and a little hot, with a pricky pepperiness. But it's awfully good. Really delicious in ripe, briary blackberries, black cherries, licorice, chocolate, anise and tobacco, the flavors sink into the tongue and spread throughout your head. Really defines the powerhouse style of Sierra Foothills Zinfandel.
With high alcohol, this wine smells and tastes like Port, with caramelized flavors of black currants and dark chocolate. Finishes hot.
With hints of almond and touches of honey, this is a deliciously fruity wine. The palate is lightly textured with crisp acidity wrapped in rounded, ripe fruit. The aftertaste balances acidity and delicate fruit. Screwcap.
With hints of barnyard and graphite accenting lush notes of blackberries, cassis and ceder, this distinctly Old World-style Cabernet is fascinatingly complex, yet undeniably simple in style. It's austere on the palate with layers of fine, yet penetrating tannins and a finish that's just a tad astringent.
With hints of minerality typical of any wine from the Dão, this has tight, yeasty notes that contrast with its crisp, bright apple fruit. Drink now.
With hints of mint, and a firm structure from wood as well as tannins, this is a flattering wine. The tannins are rich, layered within the jammy black berry fruits. This is a wine for aging, but is deceptively attractive now.
With hints of pineapple and peach flavors, this is a ripe wine with a refreshing juicy character. It's a food wine thanks to its mineral texture and tangy acidity. It could age a few more months, so hold until 2016.
With hints of vanilla as well as black currants, this wine still needs to come into balance. It has attractive fruitiness along with tannins, but it is still young. Drink from 2027.
With his background in Bordeaux, François Lurton knows how to handle Sauvignon Blanc to good effect. This wine is crisp and herbal, suggesting the cooler vineyards of the southwest in its style. It is packed with citrus and spice flavors. Refreshing and delicious, this is an immediately drinkable wine.
With his focus on Cabernet Sauvignon, Etienne Le Riche is able bring deep knowledge to this varietal. His skill shows in this wine which manages to combine great fruitiness with all the right tannins, dryness, along with just a touch of austerity. The bramble fruit flavors give the wine a lift just when it needs it.
With honest PN aromas of cherry, rhubarb, currant and spice, this registers as something Pinot drinkers can relate to. There's modest weight and good acidity, with spicy, tea-influenced flavors of plum and raspberry. Dry with some cocoa on the finish. Surprisingly nice for a $9 Chilean Pinot.
With honeyed flavors of peaches, pineapples, wildflowers and spices, this single-vineyard Viognier has fine acidic crispness that balances its slight sweetness.
With Hubert de Bouärd (whose family owns Château Angélus in Bordeaux) as consultant, this estate has produced a ripe wine that has the crispest, purest fruit flavors. Red berries and apples shoot through the lightly tannic texture. The wine will be better from late 2016.
With huckleberry and other blue fruit aromas and flavors, this wine doesn't seem varietally correct, but it's hard to ignore its lightly sweet, soft-feeling appeal and chalky tannins. It's not profound but still makes you reach for another sip to ponder it.
With huge amounts of graphite, toast, wood grain, blueberry and blackberry aromas, this Cabernet Franc-led blend (with Malbec and Petit Verdot) is solid as granite, with a layered structure. Flavors of blackberry, chocolate and herbs dance together, while the finish is long, dark, minty and chocolaty. Best from 2016 through 2022.
With immediately attractive white flower aromas, this is a delicate, fruity and lightly textured wine. The trio of flavors includes citrus, lime zest and squeezed pink grapefruit, with fresh juicy acidity that gives a clean, bright aftertaste.
With initial weightiness and fullness on the palate, this wine ultimately delivers crisp, cool peach and melon flavors, a lingering lemon zest note adding to its freshness.
With inky black color, thick tannins and dry, juicy flavors, this Malbec succeeds. The blackberries and black currants are rich and spicy. What a nice wine to drink with grilled steak and a good restaurant by-the-glass wine.
With integrated aromas of balsam wood, cassis, cherry and mixed spices, this smells elegant and inviting. A concentrated palate is slightly narrow in feel, while flavors of baked plum, cassis, black cherry and hard spices finish with toasty oak and chocolate notes. Drink through 2017.
With integrated leather, dried fruit, and tomato aromas, this is just what textbook Brunello is all about. It's sly, deep and complex, albeit a wee bit tight and tangy. Time should soften it up, and then it will deliver all the goods. Drink in 2007.
With intense acidity, this is a firm and tannic wine, unusual for a Brouilly. The tannins give the wine weight, an almost severe feel, the acidity cutting right through the juicy berry fruits.
With intense acidity, this wine has both good structure and red currant and raspberry fruits. It is bright, fresh and almost crisp in character. In the background, the tannins show the dense texture of the wine. It will need to age, so don't drink before 2019.
With intense banana aromas, this is a tight wine with high acidity. It has crisp red-currant fruits that are not quite ripe. Tangy and shot through with banana flavors, the wine will be better from 2016.
With intense, mineral aromas, this is a complex, tight and nervy wine. It has great concentration, serious amounts of acidity and a final series of herbaceous flavors that give a totally dry, steely aftertaste. Age until 2015 to round it out.
With inviting Dr. Pepper-like aromas, this Terra d'Oro Deaver Vineyard wine is structured like a building, with lots of savory layers over sweet. It's big alcohol-content wise at 15.5% but is a good example of Deaver's intriguing blend of power and finesse.
With it's brisk acidity and tangy minerality that gird the Asian pear and tropical fruit flavors, this wine expresses its coastal origin as well as the cool vintage. It feels streamlined and elegant.
With its 10% alcohol, bright fruit and lush, round mouthfeel, this is more mainstream (and main meal) than the late harvest label would suggest. The sweetness is perfectly balanced against firm acids, and the fruit flavors combine citrus and peach with light streaks of honey.
With its 10% Muscadelle, the wine has an attractive perfumed edge that lifts the citrus fruit. The wine is floral, fruity and crisply ready to drink.
With its 50% Sémillon, this ripe wine has the potential to be rich. It has a perfumed, fruity character at this stage, emphasizing flowery fruits along with citrus. As it develops, it will fill out comfortably. Drink from 2016.
With its 58% Cabernet Sauvignon, this is a wine that is structured while marked with intense black currants. It has firm tannins and just a touch of wood. It is classic upright Bordeaux with its fine acidity and dry tannins. It will need to age, drink from 2024.
With its addition of 10% Syrah, this is a deliciously rounded wine, the Cabernet firmness mellowed into mature, ripe fruit. The acidity gives it shape, the tannins act as a focus for the rich fruit.
With its ample body and complex touches of chocolate, plum and spice, this is clearly a serious attempt at rosé, just one that seems a bit tired at this stage of its evolution. Drink up.
With its appealing toast and fruit aromas, this is a rich wine. It does keep plenty of steely texture while allowing the yellow fruits, ripe pear and toast to shine. In style it hovers halfway between the ripe, buttery Meursault of the past and the crisper style of today, a fine compromise and ready to drink now.
With its apricot and bitter orange flavors, this wine has great concentration, botrytis character and richness. Acidity lends balance to all its beautiful honey notes and intensity. Drink from 2023.
With its apricot and honey flavors, this is an attractive, fruity dessert wine. There is some dryness from botrytis to add complexity. At the end, the wine offers a delicious fruit salad finish.
With its apricot and honeyed flavors, this is a rich wine. It has intense, ripe fruit and layers of spice and botrytis. A dry core gives it its great richness and aging potential. Drink from 2024.
With its apricot and ripe pear aromas, this is a full and rounded wine. It has a good balance between acidity and ripe fruit. It is floral, smooth and ready to drink.
With its arm-breaking, heavy bottle, this is a wine obviously meant to impress. Old vines do give concentration, and heavy tannins promise aging. The wine is packed with ripe plums and black currants, but leathery notes and a feathered texture suggests the wine is already evolving.
With its aromas of citrus and honey and its exuberant flavors of tropical fruit and toasted spice, this is both pretty and playful. Sweet but full of finesse, the wine has floral element that adds to its allure.
With its aromas of smoke and cracked pepper, this shows more Rhône-ish qualities than many of its Barossa brethren. It's also less weighty than most, with an appealingly silky texture that fades just a little too quickly on the finish. Drink now–2015.
With its aromas of tropical fruits, this is a rich wine. There is also a fine streak of minerality, spiked with lemon juice and textured with green plum skins. It is fresh, full and very dry.
With its aromas of very pure, crisp fruits, this ripe wine from the great 2002 vintage is so complete. It has flavors of dried fruits, apricots and pear, and a texture that fills the mouth with a tight, mineral character. Impressive now, it does need to age, or even be decanted before serving.
With its attractive aromas and flavors of ripe cherries and subtle notes of pine and dried mint, this wine is immediately accessible without being simple. Likewise, in terms of texture, it's sturdy enough to last a few years, but not so tough as to be off-putting. Complex, flavorful and supple, it should be at its best through at least 2016.
With its attractive red-fruit flavors, this is a light, perfumed wine. It has spice, fine acidity and a smooth texture that is just lifted by tannins. Drink now.
With its attractively decorated bottle, this is a crisp, fruity and lively apéritif wine. It sparkles easily with bright red currant fruits, light acidity and a bright, fresh aftertaste.
With its balance of sweetness and acidity, this is a delicious wine that hints at honey as well as pear and ripe melon. There is a touch of wood in the background to give the wine further complexity.
With its beautiful burst of lemon aromas, this is a really fresh wine, very crisp, very bright. The wine has a tangy texture that tingles with lively acidity. Screwcap.
With its beautiful pale pink color and bright fruitiness, this delicious wine also has a good depth of texture, mineral strength and tight acidity. Even though it is now six years old, it is showing no sign of maturity, so drink from 2016.
With its beautiful rose color and delicate flavors, this continues the elegant tradition of Amour de Deutz. It's one of the Champagne house's three prestige cuvées and the most refined. This crisp wine, with its soft acidity, ripe strawberry fruits and tang of citrus is ready to drink, although it will age in bottle for many years.
With its big fruit, and hearty tannins, this is a powerful, ripe wine, having great sweet blackberry flavors, a touch of smoke and a black fruit core. Round and opulent, this is a generous wine already.
With its big, fat mouthfeel, but very little fruit to back it up, at this stage this wine seems to be about wood, spice and richness without balance. The Reserva from the property seems to have a better focus.
With its big, hard tannins, this is one for the cellar. There's a certain austerity that suggests the rocky soils of this mountain vineyard. But the fruit, packed into a dense core, is ripe and suggestive of blackberry and cherries. The youthful brawniness softens after some time in the glass or decanter, but you're best off aging it until 2019 or so.
With its big, ripe chocolate, raising and dark plums flavors, this is a deliciously perfumed wine, its tannins a firm motif around the rich fruit. At the end, it exhibits the freshness of the year.
With its bitter cherry flavors and light, smoky tannins, this perfumed wine has a richer juicy element in the background. Lightly textured, it's more about fruit that is up front and refreshing. Drink now, although the wine will be better from 2017.
With its black pepper aromas and dry, hard tannins that make the mouth pucker, this is an atypical Rutherford Cabernet. But it's a very good, even a noble one. As tough as it is, it possesses a rich core of black currant that lasts through a long finish. Unusual and distinctive, it should hold its own for a decade.
With its black pepper, cassis, beef jerky and Provençal herb flavors, this Syrah offers rich, complex drinking at a fair price. Fully dry, its tannins are thick, but very finely ground. Shows class and elegance through the long, spicy finish.
With its blast of briary, brambly wild berries and black pepper, this is a classic Zin. The lusty flavors range through blackberries and cherries and mulberries to cola and root beer. Despite the hefty tannins, it's ready now with grilled meats or pasta with tomato sauce.
With its blend that includes perfumed Mourvèdre, this is a solidly tannic while also aromatic wine. It tastes of the garrigue and wild plants that surround the vineyards, giving both tannin and rich dark plum fruit flavors. It needs to age, so drink from 2016.
With its bold aromas of cotton candy and two-cent bubblegum, this is just too tutti-frutti to rate higher. That said, if you like the style, it's a solid, well-made example, filled with bouncy fruit while finishing dry and refreshing.
With its bold, jammy blackberries and a hint of black pepper on the nose, this wine is all about delivering a flavor punch. Straightforward berry fruit is tinged with licorice in a bulky but satisfying package.
With its bone-dry, peppery, black currant and black cherry flavors, this is undeniably a Bordeaux-style wine, but it's all Merlot, not Cabernet, in its broad palate appeal. Despite the sizable tannins, it has an immediacy that makes it pleasurable now with steaks and chops.
With its bouquet of black plum, leather and dried herb notes, this lean Zin has good berry fruit. However, its attributes are balanced by a note of volatile acidity on the nose, and it shows some definite heat in the mouth. The narrow, rather angular structure of the wine seems to constrain the blackberry and spice flavors here. Closes with full, fairly even tannins.
With its briary flavors of fresh-picked mountain berries and exotic clove, nutmeg and pepper spices, this Zin defines a more elegant Foothills approach to the variety. The texture is light and silky, not at all heavy, a supple, polished wine of great appeal.
With its brick color, this wine appears far older than it is, a common trait of this difficult vintage. It opens with aromas of forest floor, dried tobacco leaf, mushroom and ripe berry, all of which carry over to the palate along with subtle cherry and a hint of cinnamon. However, this wine is already tired, with evolved tannins. Drink soon.
With its bright cherry fruits, this is a warm and ripe wine. It has soft tannins and strawberry acidity. Drink now for red fruit pleasure.
With its bright pink color and fruity acidity, this is a candy-flavored, crisp wine. It is as bright in its flavors as it is in its color. It is light and ready to drink.
With its bright pink color and fruity aromas of cherry, strawberry and raspberry, this wine is more good than bad. The palate feels fresh, balanced and juicy, while flavors of plum, cherry and red licorice finish clean.
With its built-in ageability and instant flavor appeal, this bottling may be the favorite of all the 2010s from Bergström. It's complete and delicious, with muscle and depth—a mouth-pleasing mix of berry, cola, sandalwood and earth, plus exotic accents of incense and myrrh.
With its chocolate-brown color, this PX is full of prune, fig and moderate volatility. It's heavy, sticky and syrupy on the tongue, with fig, dried date, salt and caramel flavors. The finish rings of ripeness, but overall this is more sweet and rich than distinct and complex.
With its classic blend of Douro grapes, this is a serious, structured wine from the heart of the valley. It has a leathery edge from dry tannins along with dense black fruit and wood aging flavors. It still needs cellaring, so drink from 2017.
With its classic blend of Grenache, Cinsault and Syrah, this wine is crisp and bright with peach and citrus flavors. The acidity is lively and perfumed with summer blossom. It finishes with fruit and freshness.
With its classic mineral edge, dusty tannins and firm, dry structure, the wine has a core that weighs well with the severe texture. As a contrast, the fruit underneath is ripe and juicy. A wine for several years' aging.
With its compact nose of blackberry and cassis aromas, this wine comes across as ripe and modern. In the mouth, it's round, bouncy, tannic and exuberant, but not overdone. Flavors of blackberry and fig are smooth, while the finish is rich and ready. Drink through 2017.
With its compelling label art, this wine offers intense ripeness and lingering vanilla- and cola-like sweetness. Softly textured, it's unfussy in its expression of baked cherry and blackberry fruit.
With its concentration and dark tannins, this is a wine that will need many years of aging. It is a serious combination of great style and great power. From one of the top Douro vineyards, this is a wine with an impressive, long-lasting sense of presence.
With its creamy texture and ripe apple fruits, this is a rich, rounded style. It is certainly fresh while also having yellow and white stone fruit flavors cut by acidity and citrus. Coming from the southern Côte de Bar, this is an open fruity Champagne that still has plenty of the proper steely aftertaste. At nine years, the wine is ready to drink.
With its crisp and strongly mineral character, this is true terroir wine. It is stony, steely, very textured, with the apple skin and strong pink grapefruit citrus flavors pushing through to give a fresh character at the end. The structure shows the wine needs to age, so drink from late 2015.
With its crisp pear, apple and citrus flavors, this lightweight wine would work well as an apéritif. Some orange-blossom notes on the nose and a slight bitterness on the finish give it additional dimension. A small amount of Riesling boosts the aromatics further.
With its crisp red-currant fruits and strongly herbal character, this is a ripe wine with intense acidity. It is crisply textured and concentrated. Drink now.
With its crisp texture, this wine is bright and fruity, with good acidity and a complex background of spice, vanilla and yellow fruits. The wine is deliciously balanced and ready to drink.
With its dark color and firm tannins, this dense wine from 2,000-foot-high vineyards belies its light alcohol to give rich structure. It is fresh as well, with black currant juiciness coming through the spice and structure. It's still young, juicy and needs to age. Drink from 2015.
With its dark color and rich fruit, this is instantly approachable. Tannins are well integrated into the ripe plum and black cherry fruits. With fresh acidity and a core of dry tannins at the end, the wine could age. Drink from 2016.
With its dark pink color, this is more red than rosé. It has a tannic edge, along with red plum acidity and fruits. It's clean, allowing space for freshness while also being structured.
With its day-glo pink color, this smells stalky and lacks the aromatic freshness one seeks in rosé. The mouthfeel is reasonably lively and grabby, with briny, pickled citrus flavors in front of a briny tasting finish.
With its deep garnet color and aromas of blackberry, black cherry and coffee, this wine signals early on that you are in for something special. Flavors of black cherry, blueberry, anise and caramel play across the palate amidst fine tannins, right through the bright orange-peel finish.
With its deep pink color, this wine enjoys a fresh strawberry flavor, with some sweetness and a fruit candy freshness. In the mouth, it is full, the mousse is tight and the acidity is not completely balanced with the fruit, which will almost certainly need more time to blend together.
With its definite spritz, this is light, just off-dry Vinho Verde. It has vibrant green fruits, although the yeast character is perhaps too dominant.
With its delicate layers of garrigue, black tea and black pepper, this wine hails from a vineyard on the edge of the ocean west of Occidental. Intriguing, it's light in its approach and texture, but completely beguiling and complex.
With its delicate onion-peel color and rather subdued aromas, this rosato appears older than it is. The palate is a bit more expressive and slightly fresher, offering suggestions of tart apple and sour cherry before finishing on a bitter note.
With its delicious petillance, this is an apple-fresh, dry Vinho Verde, with lively acidity as crisp as possible, ready to drink.
With its dense color and sweet fruits, this is wine that works well, with a great rich, soft texture. There is a concentrated juicy and jammy character, with final approachable spice and acidity.
With its designer white bottle, this is obviously a statement wine. Yet, it's also deliciously fruity and crisp. With bright red fruit and a citrusy tang, it's lively and perfumed.
With its distinctive black label, this reserve is set apart from the winery's expanding lineup of Pinots. It shows more oak-derived flavors, along with ripe plum and cherry fruit. Streaks of espresso, vanilla and chocolate come through, suggesting it will only improve with a hearty decant or additional bottle age. Drink now through the mid-2020s.
With its distinctive flower bottle, this is an immediately recognizable Champagne, both in its looks and its distinctive Perrier-Jouët elegance. Lively white fruits play with acidity and a tangy backbone of apple skins. Age this for 4–5 years and maybe more.
With its distinctive herbaceous edge, the wine has a grapefruit-and-citrus character that offers a bright acidity. It has density and richness, fruity and forward.
With its distinctively briary, herbal edge, this wine stands out in a crowd. Ample cracked pepper spices up chocolate and plum flavors in this medium-bodied 60-40 blend of Grenache and Syrah. Drink now–2016.
With its dominant Pinot Noir, this rich, full wine has texture as well as crisp white fruit and citrus flavors that give an edge. The dosage balances the fruit and acidity well. The bottling, just hinting at toast, is ready to drink.
With its dried herb, parsley, cherry and spice aromas, this could only be Cabernet Sauvignon. Its cherry and raspberry flavors are bright yet subtle, carrying long into the finish.
With its dry earthiness, this is classic Jordan. It shows blackberry and black cherry flavors, with an herb note. The tannins are gentle. It will age for years, softening and gaining earthy complexities.
With its dry, tight texture, this is an austere wine. The fruit is full of piercing black currant acidity, structured with firm tannins. Smoky wood does give an extra dimension, but the wine needs several months more in bottle.
With its dryness and firm tannins, there's lots of structural integrity in this Cab. New oak adds the right suggestions of toast and wood spices. It's an elegantly streamlined wine whose nuanced berry, cherry and currant flavors won't overwhelm a beautiful cut of beef.
With its dusty tannins and bright fruits, this fully represents the vintage. It has a texture that is open, relatively gentle, powered by black currants and very accessible. The acidity gives a light lift at the end.
With its dusty tannins, this is a structured wine first, a more fruity wine second. It has density, juicy acidity and hints of blueberry and black currant fruits. It's typical of 2011 at this stage, still very firm and tannic. Give it until 2017.
With its dusty, leathery components that are wrapped in sweet tannins this tastes typical. However, it's a little austere in terms of fruit.
With its earthy aromas and soft palate, this is a rustic wine, the sort designed for pairing with grilled meat. It has black plum flavors along with spice and bright red fruits. Drink now.
With its enticing perfumes, sweet plum and damson fruit flavors, this is initially a seductive wine. But at the same time, the vivid acidity and the strong tannic element suggest good aging potential.
With its evocative image of the surrounding Alps on its label, this is the crisp, ski-friendly wine par excellence. Its light apple and citrus flavors are immediately attractive and perfumed, with a touch of spice at the end. Drink now.
With its excellent carbonation and full, dry body, this is an easy-pleasing sparkler with notes of lime, ripe green apple and a hint of chalky minerality. The crisp, clean finish makes this a good option for an apéritif or to serve with casual appetizers.
With its excellent concentration of pure fruit power, this is like taking your mouth through a 100 yard dash of raspberry, blueberry and black cherry fruit, right down the heart of the throat. Along the way you find a tight wrapping of rock and espresso, but it's the snappy, sappy fruit that really shines here. Great length.
With its expressive notes of espressso and black olive, this Shiraz is on the savory side, but it still carries enough plummy fruit to provide balance. It's mouthfilling and generous, while a bit of tartness on the finish serves to highlight the coffee and earth flavors. Drink now-2017.
With its extra-dark rosé color, Clairet is an unusual style. This wine is juicy with some acidity alongside fresh raspberry fruits. At the end, the wine seems heavy.
With its extra richness, this has lost some fruitiness and acidity, lending a fat feeling. The red fruits are still there, however, coupled with an orange zest note. Screwcap.
With its extra touch of richness and a feeling of maturity, this remains a benchmark nonvintage Champagne. It has flavors of ripe white fruits, balancing acidity with just a touch of final softness.
With its extraordinary texture, bright personality and complex medley of aromas, this is a lovely Merlot. The aromatic layers here include red cherry, earthy tones, exotic spice and cinnamon. The mouthfeel is smooth and gorgeous with delicious softness and opulent richness. Drink after 2015.
With its few years' aging, the wine exhibits a Chenin Blanc nutty quality backed by the greater weight of Chardonnay. Full-bodied, ready to drink. Screwcap.
With its few years of aging, this is now a ripe and broad wine rich in yellow fruits that are cut with pear juice. It has nutty overtones, and a bright, crisp aftertaste.
With its fine aged-wood and fruit character, this is a sweet yet complex wine. Toast, almonds, a hint of spirit and the palate and delicate acidity all combine easily in a harmonious wine whose closest comparison is with a great amontillado.
With its fine tannic structure, plum juice sweetness and beautifully ripe fruits, this is a wine that combines structure with a rich velvet coat. The acidity gives a fine lift, bringing out strawberries and a final piercing freshness.
With its fine tannins and touch of acidity to lift the berry fruits, this is a stylish, wood-aged wine. It is ready to drink with its spice and ripe fruit character.
With its firm structure and strongly steely tendencies, this wine will repay aging. Orange citrus is woven into the texture of the wine, showing acidity and a taut, tangy aftertaste. It will need time to come together, so drink from 2018.
With its firm tannins and structure, this is a wine that's made in the traditional Nuits-St.-Georges style. But it's also packed with ripe red fruit, and it has a jammy character and an open feel. There is no doubt that this is a wine to age for at least five years.
With its firm, black fruits, this is a very chunky wine, mineral in character. It has tension, with tannins layered with intense flavors, very structured. It needs aging. One of a series of single-vineyard wines created by Jean-Luc Baldès.
With its firmly tannic core, this is a rich and structured wine. It has a dense, fruit-driven texture, full of very fresh black plum and berry flavors. The tannins provide a dry counterpoint. It's a wine that will age; drink from 2018.
With its firmness and juicy red-fruit flavor, this wine is delicious to drink now, but it will also age for at least six years. This bottling demonstrates the structure and generosity of one of Beaune's most famous premier crus.
With its flamboyant aromas of oranges, tangerines and apricots, this screams “Muscat” at the top of its lungs. The plump flavors of tropical and citrus fruits make it easy to like and easy to drink. Great as an apéritif.
With its flavor that edges toward oxidative, this is the antithesis of easy, fruity white Bordeaux. That makes it an edgy, exciting wine, with spice, ginger and lychee flavors adding to the caramel wood over green plums.
With its flavors of baked fruit and mushroom, this wine already tastes old and tired.
With its flavors of butterscotch, vanilla, pineapple and peach jam, this is a rich wine that will appeal to fans of creamy, oaky Chardonnays.
With its flavors of raspberry and cherry soda, this a simple Pinot Noir. A slight grassy note comes through on the finish.
With its flavors of spice, dark fruit and a hint of herb, plus its touch of rusticity and tense acidity, this is classic Blaufränkisch. Its juicy berry flavors emerge through the tannic texture, revealing a final flavor that is elegant while also rich. Screwcap.
With its floral rose motif, the bottle is attractive in itself. The rosé inside comes to life with crisp red fruits and lively acidity. This wine has a real freshness with a tangy texture, spice and a perfumed aftertaste.
With its forward acidity, this shows its fresh side before revealing its ripe red-berry flavors. Tannins form a firm, solid base that dominates the finish.
With its fragrance of wild flowers and red berries, this wine is as attractive as its unique, square-based bottle that allows for more contact between the yeasts and wine during secondary fermentation. Made with Pinot Noir, the crisp, savory palate boasts crushed raspberries, mineral and baking spices alongside a silky mousse. Extremely elegant.
With its fresh black-currant fruits and ever-present acidity, this is a wine that sums up the vintage. The tannins are there, giving a sense of dryness to this fragrant wine. On the finish, there is also an attractive juiciness.
With its fresh fruits, this wine emphasizes its cool origins. The spice is discreet, but the soft tannins go well with the light black currant fruits. It is a wine driven by its acidity and fruit. Give it an hour to open out before drinking, it deserves it.
With its fresh prickle on the tongue and off-dry character, this is an easy, lemon-candy flavored wine that is best drunk young and well chilled. The finish is fresh and crisp.
With its fruit and acidity well in balance, this lively, bright wine shows fresh cherry flavors as well as some firmer tannins. The structure is light with fragrant aromas and a touch of spice. Wait until 2015 for this wine to be its best.
With its gold bottle designed by Adriana Karembeu, this rich wine is full of rounded fruits and ripe, juicy apples. This fruitiness is balanced by a more structured character that introduces a steely edge of minerality. The wine is mature, ripe and balanced with a bright, fresher aftertaste.
With its gold color and mature, toasty flavors, this is possibly the greatest Winston Churchill ever. It has weight and richness, with a dense, full and rich texture. It's in perfect balance, bringing together maturity and crisper apple and green plum fruit flavors that are cut with lemon. A mineral edge gives a nervy character that will allow this magnificent wine to age further.
With its good bottle age, this bone-dry Champagne from Roederer has gained impressive complexity. The wine is certainly dry, but toast, vanilla and ground almond flavors add to the fruit. The apple skin texture holds this delicious wine together.
With its great acidity and delicious citrus and peach flavors, this is a ripe wine. Its texture gives a touch of minerality and a swathe of rich fruitiness that is both delicious now and will age. Drink now, but the wine will be better from 2018.
With its great richness, the wine is opulent, generous and full of powerful fruits. The wood aging and the toastiness have done nothing to diminish the yellow fruit and crisp apple flavors. It's an impressive and concentrated wine that will age for many years. Drink from 2020.
With its green-fruit aromas and ripe citrus flavors, this is a wine that moves generously from cool and crisp to rich and full. Its citrus is balanced by white peach and green-plum flavors. The finish adds an orange-zest tang that is both refreshing and gives a tight texture. Drink now.
With its green edge, this is not a ripe vintage wine. Certainly, the fruit is dense and sweet, but there is always the feeling of astringency, black currant juiciness that does not suggest aging.
With its green, herbal aromas, this wine could come from New Zealand. It's crisp with intense gooseberry and packed with citrus and green apple flavors. Drink now.
With its grey/pink color, aromas of cherry and raspberry and its fresh fruity flavor, this is a great apèritif rosé. The taste shows some caramel and sweet-ness, crispened with acidity.
With its head-turning aromas of honey, truffles and ripe peaches, this is a knockout offfering from Tardieu Laurent. In the mouth, it's broad yet focused, with layers of rich, nuanced flavors that coat the palate before ending in a long, mineral-inflected finish. Drink now-2020, and possibly beyond that.
With its herb and green olive aromas, this is not a typical value-priced Australian Shiraz. It's surprisingly complex, adding just enough red berry fruit into the mix while staying on the savory, herbal side of the tracks. The tannins are supple, fading into an ashy touch on the finish. Drink now and over the next few years.
With its herbal, traditional aromas, this New World Cabernet could impersonate and Old World model. The palate is tight and firm, with lively tannins and bracing acids. The flavors run toward plum and chocolate, and there's a bitter hint on the back palate. The finish is plummy and dark.
With its high-toned sparkle of lemon zest and orange, this lovely wine evolves to show rich oak and apple pie notes, evoking baked Gravenstein apple, cinnamon and nutmeg. Medium-bodied, it wears its concentration of flavor and texture well, finding a well-earned balance through the lengthy finish.
With its high-toned, herbal and toasty style that sets it apart from the crowd, this distinctive Chardonnay may not be to everyone's taste. Shows lots of oak and powdered dry spices on the finish to accent the custardy-lemony fruit. Should age well and might surprise you in five years.
With its high abv, this monster Cabernet Franc is quite an anomaly in the Finger Lakes. It's intensely aromatic with notes of black cherry and berries accented with bramble and forest floor. The palate packs a punch with big, concentrated black plum flavors layered in spicy oak and tannins. It's brawny and bold and sure to get attention on the dinner table.
With its high acid and licorice aromas, this is a wine whose fruit is lean, very fresh black currant, with a high spice content from wood, finishing tart and very juicy.
With its high elevation, it is logical that Chiroubles produces some of the coolest Beaujolais cru wines. This is fruity with a tang of acidity and a mineral texture that is enhanced by a crisp character. The wine has light tannins and a final juicy finish.
With its high percentage of Cabernet Sauvignon (60%), this gives an initial serious structure, topped with rich, ripe black fruit flavors. The tannins are calmed by this richness, with spice, blueberries and blackberry juice much more dominant.
With its high percentage of Champagne's third grape, Pinot Meunier, as a result of the growing conditions of 2003, this is a great wine that is developing fast. It has more toast, less fruit, although its richness and weight are finely in balance with a yeasty cookie dough character.
With its high percentage of Merlot (65%), this wine is ripe and full-bodied. It has red-berry fruits that are rich and are already smoothing out. Concentrated and juicy, the wine is going to be ready to drink in the medium term. Drink from 2018.
With its high proportion of Cabernet Franc (45%), this is a finely perfumed rich wine. It has great tannins, a smoky character that comes from the wood. The tannins are quite marked, giving a tight firm edge to the wine that otherwise has generous fruitiness. This is a complex wine, impressive, and likely to age over many years. Drink from 2028.
With its high proportion of Cabernet Sauvignon, this second wine of Mouton-Rothschild is packed with black currant fruit as well as the intense acidity of the vintage. The fruit is rich, ripe and dark with tannins and black plum flavors. There is spice and toast from the wood aging that will soften as the wine ages. Drink from 2023.
With its high proportion of Chardonnay, this revels in its crispness, green fruits and a youthful, yeasty character. There are minerality and pink grapefruit flavors as well as a full mousse. The finish is deliciously crisp, rounded. An elegant Champagne.
With its high proportion of Merlot, this is a slinky, rich wine, smooth and ripe. Yes, there are tannins, but the jammy fruit softens the dark corners. It should age, but is not for the long-term.
With its high wood aromas and high toast on the palate, this is a wine that has leached out the fruit for the moment. It is austere, mineral, leaving the black fruits very secondary for the next three years. The finish, though, has promising juiciness.
With its highly mineral aroma, this is almost like smelling chalk. It's an austere wine, with high acidity, crystal clear on the palate, full of grapefruit flavors and flint texture. Age this wine at least 4 years.
With its highly perfumed character, this wine is intense with ripe tannins and delicious acidity. It almost needs to hold back on its ebullient aromas and fruitiness to balance out. The tannic structure could help, with a dry aftertaste that hints at the fruit to come. Drink from 2026.
With its hint of acidity along with the textured fruit, this is a fruity wine that is balanced between richness and crispness. It has a light tannic structure that gives the wine its shape and ability to age for a few more months before drinking. Drink from mid-2017.
With its honeyed aromas, this is a warm and rich wine. It has some ripe, buttery flavors alongside more fruity apples and pears. It is smoothly textured, feeling ripe and ready to drink by 2015.
With its honeyed character, this wine seems initially sweet. Then the crisp acidity and mineral texture come to the fore to give a well-balanced wine. Produced from biodynamically grown grapes, the wine is deliciously crisp, with apple fruitiness and a flinty structure. Drink now, although the wine will age well until 2023.
With its hot, sugary finish, this will appeal only to those who like an overripe style; sweet as raspberry jam.
With its initial toast flavors, this is a wine that is made for aging. It has weight and opulence to go with the structure and sweet fruits. The peaches combine with citrus in a delicious counterpoint to the structure. Age for 3–4 years.
With its inky black color and intense, dense aromas of black fruits, leather, spice and herbs, Almirez is a poster child for Toro. The palate is firm but offers cushion, while flavors of toast, wood, roasted berry, cassis and licorice finish long, wild and leathery. Drink through 2019.
With its integrated nose of violet, spice and berry, and its balanced flavors of pepper, mocha and coffee, this wine has an ageable appeal. It's a touch dry, but the tannins are sturdy, the finish long and the overall package impressive. Pair with venison, veal or even cioppino for added value.
With its intense acidity, refreshing citrus fruit and lime zest-like texture, this is a lively, bright and crisp wine. It's balanced with a firm backbone of acidity to keep everything brisk and delicious. Drink now.
With its intense acidity, this wine is still too young to drink. It has plenty of fruit, a cool texture and a crisp, berry fruitiness. Give it until mid-2015 to round out and be less acidic.
With its intense black color and perfumed aromas, this is a superb wine. The palate is firm, solid, still tannic, with the fruit just coming into balance. Nineteen months of wood aging has rounded the wine without dominating. Give this seriously ageworthy wine 5–6 years.
With its intense red fruits and acidity, this initially seems so fruity. Slowly the powerful structure comes into play, yielding a concentrated, cellar-worthy wine.
With its intense scents and flavors of orange candy, Muscat is often made in a sweet style, but here it shows its dry side, and to good effect. Bright and penetrating scents and flavors hit on the entire spectrum of oranges, with excellent weight, precision and concentration. A touch of candied ginger adds further interest.
With its intense spice and rich texture, the wine seems bigger than it is. In fact, it is fresh while soft and very aromatic, with a pale salmon color. It's delicious, smooth and ready to drink.
With its inviting apple blossom aromas, this wine is fleshy and bright, showing balance and complexity from start to lengthy finish. Lemongrass, nutmeg and wild vanilla flavors tease in the background.
With its joyous red color and ripe fruits, this is a balanced and lively wine. It is fresh but has a light structured character, full of cherry fruit flavors and fresh acidity at the end.
With its juicy, citrus, melon and strawberry aromas and flavors, this dry rosé is mouthwatering and a food winner. Good minerality, fresh fruity character and a spicy finish give it added appeal. Crisp and refreshing, with layers of complexity to give it character.
With its juicy, concentrated peach, nectarine and apple flavors, the Célèbre is Dr. Frank's more approachable, easy-going sparkling. It's fruity, forward and delicately sweet yet maintains steadfast acidity and a soft, foamy mouthfeel.
With its juicy, strawberry-like acidity, smoky character and firm tannins, this is already well developed and delicious. The finish brings out crispness and fragrance.
With its keen acidity and mineral-dominated flavors, this currently tastes a bit austere. It also has a core of orange, apricot and mango flavors that are sweetened by oak. Don't drink it too cold, and allow it to breathe before consuming.
With its knockout nose of blackberries and baking spices, this is an instant stunner. It follows that overture with complex flavors in a similar theme. It's full bodied and mouthcoating in intensity. The only question mark is whether the firm tannins will help it mature gracefully or leave it with a persistent drying quality on the finish. Imported by Wine Brokers Unlimited.
With its label depicting the Queen of the Night in Mozart's Magic Flute opera, this is a huge and dry wine, despite its 20% botrytis. A wine to admire for its concentration, it demands attention as well as aging.
With its laser focus on black fruit flavors, this firmly structured wine has a distinct personality. Generous tannins and a good dose of fruit acidity provide plenty of grip on the palate. Each sip reveals more depth and layers, suggesting it's a good bottle to lay down for future consumption. Best after 2022.
With its layers of toast and ripe green and yellow fruits, this is both a warm and a structured wine. It has richness and a hint of vanilla, and the most tangy orange zest. The acidity at the end is intense but very refreshing. Age for at least four years.
With its layers of wood, the wine has weight. Herbaceous characters are mixed with ripe pear flavors. There is a good, tight final texture.
With its light color and cool feel, this well-balanced wine comes from a parcel of 30-year-old vines. The smoky tannins and intense acidity give a wine that will develop well and slowly. It's still young with its red-berry fruits and fresh aftertaste. Drink from 2018.
With its light color, minerally nectarine aromas and Provence leanings, this is a good facsimile of Old World rosé with peach and raspberry flavors, a smooth finish and integrated acidic cut.
With its light color, this is a soft and fruity wine that is now beginning to mature. Its red berries are acquiring a more barnyard character, while acidity is merging into the ripe texture. It's ready to drink.
With its light dosage, this is an excellent apéritif style of Champagne. From premier cru vineyards in the Montagne de Reims and Côte des Blancs, it is a full, white fruit and citrus-flavored wine that is ready to drink.
With its light prickle on the tongue and mineral texture, this is a crisp, dry wine. It is floral with pineapple and bright apple flavors. The acidity and the tangy orange zest all add to the freshness of the wine. Drink now.
With its light prickle on the tongue, this is as fresh as possible. It's clean, packed with green and citrus fruits, and boosted with some textured richness. Drink at once.
With its light prickle, this crisp strawberry-flavored wine is medium sweet but with acidity to balance. It's easy, fruity and ready to drink.
With its light prickle, this off-dry wine has a candied flavor, a tangy texture and a crisp, light aftertaste. Drink now.
With its light touch and fresh acidity over the delicate honey flavors, this is an immediately delicious dessert wine that doesn't dominate by knock-out richness, but by its finesse. Acidity goes hand in hand with the ripe pineapple and peach flavors. Worth aging, maybe 4–5 years. Glass stopper.
With its little seasoning of Muscadelle in the blend, this is an attractively perfumed wine. It has bright acidity, plenty of herbaceous flavors and a final pear and crisp apple aftertaste. Drink from the end of 2015.
With its lively mousse and crisp acidity, this red-currant-flavored wine is fresh and tight. The fruitiness is still right up front. Another few months in bottle will soften and round it out very well. Drink from 2016.
With its lively mousse, this is a bright wine, fruity and stylish. Citrus dominates, along with pink grapefruit that is shot through with lime. There is just a light, more mineral, texture with a dry, crisp aftertaste.
With its lively mousse, this is a perfumed, ripe wine. Warm apricot and green apple flavors are rounded out with a balanced dosage, making for a soft, full wine that is ready to drink.
With its lively mousse, this wine is initially all about fruit. Gradually, the richness and well-balanced texture show themselves, giving a structured wine where the fruit is a delicious contrast to the hints of toast and tight acidity. Drink the wine now.
With its massively concentrated blackberry fruit framed in ample new oak, this bears a bit of resemblance to some Australian Shirazes. It's mouthfilling but supple, with nuances of Christmas spices like cinnamon, clove and anise that linger on the long finish. Drink 2014–2023.
With its mature orange, onion skin color, this is a soft, toasty wine. It is losing fruit and gaining a wide range of mature flavors while keeping tight acidity. The wine tastes drier than previous vintages, a crisp aftertaste allowing the texture to shine and the more mature elements to develop well. Drink now, although the wine will age longer.
With its maturity, this wine shows great balance between ripe yellow fruits and toastiness. It provides extra richness and roundness without losing that typical Jura acidity. Drink now.
With its memorable squat bottle, this is a classic 20-year old tawny. It retains memories of fruitiness but is focused on concentrated acidity, dried-fruit flavors and textural richness. Drink now, but it can be kept for a few weeks after opening.
With its mineral character, freshness and tight, taut structure, this is a promising wine, flavors of green fruits giving some richness but more crispness.
With its mix of citrus, stone and tropical fruits, this appealing wine is just a touch past bone-dry. Sourced entirely from estate vineyards, it's supported by just the right amount of acidity. Drink through 2020.
With its Mourvèdre content, this is a big-hearted wine. It is finely balanced between its rich yellow and red fruits and spice and acidity. This is a great food rosé, textured and ripe.
With its mouthwatering, crisp, fresh fruit flavors and minerality, this wine layers acidity and its tight yellow fruits. It could be austere, but for the rich pineapple and apricot flavors and the full, ripe finish. An impressive wine, it would certainly repay aging.
With its name going back to 16th-century stag hunting by King Francis I, this chateau offers a perfumed, deliciously ripe wine that is light and poised at the same time. An herbal touch partners with the red fruits for extra freshness.
With its new wood and mint flavors, this is a smooth, polished wine, full of delicious ripe black fruit flavors and acidity. The wine is elegant, the wood already well integrated into the fruit. Age for 3–4 years.
With its nose offering toasty oak and leather notes, this shows a bit of depth. Light but full-flavored, as Pinot may be, the dark cherry and oak flavors are simple and rustic.
With its notes of button mushroom and mineral, this bottling has earthy appeal. Browned apple and toasted baguette scents complete the bouquet. Medium bodied and broad in feel, the palate offers a note of toasted almond that adds a touch of bitter tension. The acidity is mild on the attack, but it gains some vigor as the wine progresses across the palate.
With its off-dry tango of sweet, tart and mineral components, this is a standout among a large range of Rieslings from Chehalem. Apple and white peach, citrus oil and wet stone are in play, with some grippy tannins adding a taste of orange pekoe tea. The residual sugar, listed at 16 g/L, is off-set with balancing acidity.
With its off dry character and richly spiced fruit, this is a wine with some weight and density. There is a good synergy between the tropical fruit and the dry spiciness. It is maturing well, and will be ready to drink at the end of 2014.
With its onion-skin color, this already shows age. The palate, with its mature reflection and beautiful rounded texture, confirms this. Rich, well balanced and gently mature, it has retained enough red fruits to keep an element of freshness. It is a food wine, rich and full in the mouth.
With its orange-pink color, this rosé is showing the good results of nearly a year's bottle age. That has filled out the fresh red fruits and given the lively texture a touch of toast. It is drier than it used to be, a structured and ripe wine that is ready to drink. As with its white counterpart, this Cuvée de Moins Brut is designed as a food wine.
With its origins in the 17th century, this estate has 50 acres. This red with its ripe tannins and juicy red-berry fruits has the weight to give richness as well as fruit. A good structure supports the fruit while remaining discretely in the background. Drink now.
With its pale color, this looks like a Provence rosé. It's soft and fruity, with spice, juicy red currant flavors and fine acidity at the end.
With its pale gold color, this wine has acacia honey aromas and a great balance between acidity and rich yellow and mango fruit flavors. It's developing quickly, maintaining its acidity and crispness while bringing out rich apricot and botrytis notes. Drink from 2020.
With its pale sunset color and light raspberry flavors, this is a fresh, crisp wine. The tang of lemon zest and acidity is part of the fruitiness without dominating. Drink now.
With its patented blend of ripe plum and berry aromas matched against notes of wood smoke, herbs and leather, this is ripped and focused in the mouth, with strong but manageable tannins. Flavors of buttery oak, schist, blackberry and cassis culminate with mocha, vanilla and an overall sense of greatness. Drink from 2017 through 2025.
With its pear and apricot fruits, this has a delicious full-bodied character, and the the grapefruit acidity keeps it fresh. Screwcap.
With its peppery spices and briary, brambly notes of ripe wild berries, this wine tastes more like Zinfandel than Merlot. It's not true to the variety, but it is a solid red wine, dry and full-bodied.
With its perfumed aroma, this is an immediately attractive rosé that's made from the pink-skinned Moscatel Roxo. Its flavors are crisp; its acidity is touched by yellow peach and rosewater flavors. Drink now.
With its perfumed aromas, this is a wine that has richness and sweetness, with soft velvet power. It has an intense wood element that needs to blend into the rest of the wine, but the sweet black currant and freshness provide a good balance. This is a seductive wine, with a fine solid character.
With its perfumed fruit and bright acidity, this dances across the palate. Flavors include spice, peach, grapefruit and lemon zest, which all meld into a light, refreshing whole. Screwcap.
With its potent mixture of intense fruit and equally concentrated structure, this wine is an obvious candidate for long-term aging. Showing ripe yellow fruit, almond hints and a strong mineral texture, it will develop slowly and be best from 2022. This vineyard, one of the most familiar of Puligny-Montrachet's premier crus, is also one of the highest on the slope.
With its pretty pale peach color and strawberry, orange peel and herb aromas, this is dry and broad. Tart citrus flavors provide backing.
With its pretty, delicate fragrance of white flowers, this Arneis shows that Piedmont can also make interesting whites, especially from native grapes. On the palate it delivers pear, green apple and a hint of mineral along with a smooth texture and crisp acidity. Saranty Imports, Pleasure Elite.
With its prominent new wood, here is a wine that goes for spice, caramel and high toast flavors. It has great power, a wine that is currently all structure, leaving the fruit to gain in richness at a later stage.
With its proper tawny red color, this is an attractively balanced 10-year old, with plenty of fresh fruits as well as wood and almonds. It's delicate, fruity and tastes even better lightly chilled.
With its pungent scents of cracked pepper and potent berry aromas, this is not a shy Shiraz. On the palate, it delivers an intriguing blend of vanilla and berries, marked by more sauvage elements of peppercorn and grilled beef, all wrapped in a sturdy, well built package of ample weight, adequate acidity and dusty tannins. Drink now–2020. Imported by Tom Eddy Wines.
With its pure, clean scents and flavors of green apple, lime and mineral, slightly creamy texture and long, mouthwatering finish, this nearly dry Riesling offers a lot to like. No, it's not that complex, but it is admirably concentrated and eminently satisfying. Imported by Chapin Cellars, LLC.
With its raisiny aroma that hits the nose first, this lacks desirable freshness. On the light- to medium-bodied palate, a strawberry note surfaces, which leads into the short-lived finish.
With its red berry flavor and touch of citrus, this is very fruity. It's attractive, crisp and open.
With its red currant fruit, this wine is softly structured and round with richness, finishing full-bodied and leathery.
With its refreshing green and white fruits at the start and crisp acidity at the end, this wine seems deceptively simpe. In between, however, the wine has complex layers of spice, lime juice and minerality that promise some good aging over three years. Screwcap.
With its relatively high alcohol, it is logical that this should be a rich wine. It has juicy blackberry fruits cut with acidity while having weight and density. It is almost pure Merlot which gives the wine its fruit and concentration. Drink from 2019.
With its reliance on old-vines vineyards, Renacer often comes out with great wines. This is one of them. Smoky, leathery berry aromas are inviting, while the mouthfeel is silky and plush. Oaky flavors of chocolate, smoked meat and vanilla accent ripe berry flavors, then clove and baking spices pour onto the finish.
With its reputation for sweet wines, and its big range of reds, it's not surprising that Feiler-Artinger should come up with this wine. It is a curiosity, vaguely like a young tawny Port in its flavors, the tannins of the grapes clashing with the sweetness of the botrytis fruit. The acidity, though, helps, along with the apricot and plum compote flavors.
With its restrained fruit, this wine is more food accompaniment than stand-alone quaff. The smoky, weedy aromas and flavors positively demand a juicy burger to bring out the underlying cassis and tobacco. —J.C.
With its rich chocolate and spice flavors, this rolls around the mouth like velvet, its fruit so well-integrated with the wood and the vanilla that it is seamless. A delicious wine that deserves 3–4 years aging.
With its rich fruit, this is an immediately attractive wine. It shows the ripeness of the year in Saumur, bringing together apricot and cantaloupe melon flavors, the acidity a necessary and balancing adjunct to the full-bodied texture. Drink now, or age for 2–3 years.
With its rich texture from aging on the lees, this is a Sauvignon Blanc that goes more to the tropical and pineapple fruit direction. It has refreshing acidity along with weight and concentration. The lemon acidity kicks in in the aftertaste.
With its rich texture, this could almost be a Chardonnay. The acidity and the steely texture makes the difference. It gives the wine an open fruitiness—very citrus and sliced green apples. The wine is fresh and deliciously crisp. Drink now.
With its rich toasty aroma and ripe creamed apple palate, this is a rich Champagne reflecting the vintage. It is well balanced, with toffee softness and lime juice acidity. Not for aging, but currently very enjoyable.
With its rich, ripe blackberry-jam flavor and soft tannins, this is an immediately accessible, fruity wine. The tannins provide structure that accompanies the ripeness, although this is not a wine to age for many years.
With its rich, tropical fruit, citrus and vanilla flavors, accented by crisp acidity, this is a nice Chardonnay to drink now.
With its richness and complex wood and spice character, this is an ageworthy wine. It has weight and concentration, with a series of flavors that go deep into the powerful interior. Tropical fruit notes balance with the wine's herbal edge.
With its ripe acidity, this is a wine that is ready to drink. It shows strong Cabernet Sauvignon ripeness, with a structure that is now soft and generous, along with cushioned tannins and an opulent feel. This is a wine to savor.
With its ripe and perfumed character, the wine is not quite dry. It's already maturing, with its fruity acidity muted by almonds, ripe pear skins and a tight, mineral texture. This intense wine will be ready by 2015.
With its ripe berry and plum aromas, plus its background tones of spice and dark chocolate, this is a pure expression of Malvasia Nera. A touch of sour cherry gives the wine a bright, fresh finish.
With its ripe flavors of blackberry and cherry jam, red currant, cocoa, anise and smoky oak, this demonstrates a certain degree of complexity. Sweet and simple, this is showing its best now, and it should drink well for the next 2–3 years.
With its ripe fruits, rich texture and layers of toast, this is a great wine. It shows the quality of the great 2002 vintage brilliantly. It's complex and concentrated with an array of mature fruit flavors that combine to a structured whole. It will improve with age, so drink this great Champagne through 2025 and perhaps longer.
With its ripe red fruits and crisp acidity, this has a brightness that exudes charm and freshness. The aftertaste brings out a more textured character from a tangy orange zest flavor.
With its ripe strawberry-jam flavor, this demonstrates classic Pinot Noir juiciness. It has dry tannins as well, yielding a ripe, concentrated wine that needs five years of aging.
With its ripe tannins and soft, juicy black fruit, this is an immediately drinkable wine. It has a crisp layer of acidity, giving it a light touch. Drink now.
With its ripe texture and delicious red-fruit flavor, this wine has a tangy mineral edge and a fine balance. It offers softness (because of that balance) that veers towards dry. It is a fine apéritif style, rich and ready to drink.
With its ripe, yellow fruit flavors, this is a gentle, soft, open wine, which offers immediately pleasure. There is more: the spice from the wood and the pear skin and nutmeg element adding complexity. That suggests aging for 2–3 years, possibly more. But also enjoy now.
With its roundness, this wine shows the character of the Loureiro grape. Giving a tweak to the softer element is a burst of fine acidity, a lime juice note and a fresh aftertaste.
With its sea salt, lemon peel and fresh-fruit aromas, this wine offers focus and finesse from the beginning. On the palate, bright lemon and lime peel flavors and a pronounced mineral edge are beautifully integrated. This is a terroir-driven white that's made for fresh fish and vegetarian dishes.
With its searing crisp character, this is a wine for food. Very textured, apple skins cut through the citrus acidity, creating a taut, nervy wine, although finishing with a richer, more yeasty character.
With its signature herbal aromas with tangy, grapefruit-like acidity, this wine is light, fruity and ready to drink.
With its silex soil, this vineyard is able to produce a distinctly mineral wine. This is crisp, tightly woven with acidity and herbal characteristics. That is balanced by the refreshing lemon and grapefruit flavors. Drink now.
With its silver embossed label and wax capsule this is a luxury cuvée from the Plaimont cooperative. The wine is firm, and still quite youthful after four years, integrating its tannins with the concentrated fruit. Wait for at least five more years for this impressive wine to show its best.
With its slight vanilla aroma, this is a broad style, with ripe acidity, a fresh green fruit character, rounded by the toast edge. There is a good final crisp texture.
With its slightly sweet notes of pineapple pie, dates and vanilla, this zesty Sauvignon Blanc is nice to sip as a cocktail. It will also pair well with a smoky ham sandwich with Dijon mustard.
With its slightly sweet orange, pear, green apple, honeysuckle and vanilla flavors, this will appeal to the Moscato-sipping crowd. The bubbles make for easy fun. A blend of Chardonnay, Sauvignon Blanc, Muscat, Riesling and Gewürztraminer.
With its slightly sweet, jellied flavors of cherries, black raspberries, anise and vanilla bean, balanced with smooth tannins, this is a fun wine. It's easy to enjoy with almost anything that wants a medium-bodied red.
With its small proportion of Aligoté in the blend, this crisp, fruity wine is lively with acidity. Citrus flavors are given an extra fillip by a zingy aftertaste. Drink now.
With its smoky aromas, this early-drinking red is soft, light and full of red berry fruit. That dominant fruit is backed by light tannins and plenty of succulent acidity. Drink this crisp wine now.
With its soft acidity, silky mouthfeel and very ripe raspberry, cherry, currant, mocha and pepper flavors that finish almost sweet, this is a classic Paso Robles Zinfandel. It's a little hot in alcohol, but not too much.
With its soft bouquet and friendly but easygoing melon and apple flavors, this ranks as a good but chunky SB with maturity and moderate oxidation already showing. It's good, tasty and easygoing, but it lacks the sizzle and snap Chilean SB is known for. Drink immediately.
With its soft texture and rounded character, this is a generous wine. Acidity and crispness are some way behind the ripe green and white-stone fruits. The wine, though, is certainly balanced and ready to drink.
With its softness and medium-dry character, this is a great food wine for pâtés or blue cheese. It is finely in balance, its acidity giving a lift to the tangerine, peach and dried fruit flavors. The aftertaste is perfectly clean, creamy, lifted by acidity.
With its solidly dry tannins, this is a powerhouse, very dark in texture, very structured. The fresh fruit is just showing from all this intensity. Still very youthful, this is an impressive wine for aging over many years.
With its spice and mint aromas, this wine shows its 30% new wood aging strongly. On the palate, the mint flavors balance with rich black fruit and a strong, firmly tannic backbone. Rich and full of potential, it will be ready to drink from 2020.
With its spice and wood flavors, this wine is rich and deliciously concentrated. It has a bold yellow fruit and spice character that is warm and rounded. The wine is ready to drink.
With its spice, generous tannins from wood aging and ripe black plum skin and berry flavors, there's no doubting this is made from Sciaccerellu. Packed with juicy acidity and dark tannins, it needs aging. Drink from late 2018.
With its spice, white pear and nutmeg flavors, this is a rich wine, round, full-bodied, packed with apple skin tannins, and a welcome and balancing freshness. The alcohol does show, however, in the pepper feel to the aftertaste.
With its stalky edge and red fruits, this crisp red wine has acidity, some tight tannins and a juicy aftertaste. It is ready to drink young, possibly slightly chilled.
With its sticky tannins and hard finish, this wine wants a few years in the cellar. It's quite good, showing a crisp spine of acidity that firms and tones the ripe black currant, cherry liqueur and cedar flavors.
With its straw color and wood aging aromas, this is rich, bearing yellow peach and pear fruits, along with a toast note and juicy acidity. It's already impressive but should drink well for another three years at least.
With its strawberry flavor and tight acidity, this is an attractive, clean sparkling wine. It has just the right balance between acidity and bright fruit, leaving a textured aftertaste.
With its striking (and heavy) square white bottle, this wine will certainly make a statement on any table. The wine itself, with Hubert de Bouärd (whose family owns Château Angélus) as consultant, is impressively ripe and concentrated, but still retains its crisp, fresh poise. The acidity at the end is intense and tight.
With its strong aromatic character, this wine layers firm tannins and intense acidity. Underneath all this, there is some fine fruit potential, evoking ripe blackberries. Drink from 2020.
With its strong initial impression of dryness, this is obviously a structured wine. It is dense, rich and concentrated with fine tannins, spice and a strong orange-zest character. Refreshing acidity gives a lift to this ripe, full wine. Drink from 2019.
With its strongly mineral-textured base, this is a complex, impressive wine. It has fruit weight with lychees, mangos and spiced pears along with acidity that gives the wine just the lift it needs. Power and style go hand-in-hand in this wine. Drink from 2019.
With its strongly Pinot Noir character, this dry Champagne is crisp and with enough fruit to give a full character that is fruity and textured at the same time. The wine is perfumed and structured with a light tannin and mineral touch.
With its structured, mineral character, this is a serious, ageworthy wine. It has a sense of coiled power and steel and a dense, complex texture that brings out both its ripe, pure fruit character and its intensity. Age this wine for at least 5–8 years.
With its stumpy, old fashioned bottle and cork, this is an LBV for aging. It is perfumed and smooth, with a core of solid tannins and a firm texture. Black fruits and just the right amount of sweetness balance the dryness of the spirit. Keep for several years, or drink now.
With its sugary flavors of oranges, guavas and vanilla, this will appeal to those who favor sweet white wines. Brisk, clean acidity fortunately provides balance.
With its sugary, baked blackberry fruit, this Merlot is simply too soft and sweet, especially at this price.
With its sunset pink color, this is an open, soft, full wine that edges towards dryness, but equally picks out red berry fruits, lifted by forward light acidity. It's young, fruity, with hints of minerality.
With its superb tannins, the wine has a great solid core of structure. Over it is an edifice of direct black berry fruits, elegant texture and intense acidity. Impressive, a wine for aging.
With its superripe aromas of honey, melon and spice, this is a mouthfilling, sweet wine. It's round, without any sharp edges, yet maintains German Riesling's unique minerality and cut on the long, mouthwatering finish. Drink now–2020.
With its superripe, jammy fruit, this is lush and opulent. It does have a fine structure as well as bitter chocolate and dark tannins. A hugely powerful wine.
With its supple tannins and expansive mouthfeel, this wine has some real positives working for it, but there's also a definite clove and rubber edge to the aromas and the flavors show more leather and spice than fresh fruit. Turns crisp on the finish.
With its sweet wood, dense fruit and jammy character, this is a rich wine. It has some solid tannins, but they are almost lost in the welter of soft strawberry, nutmeg and juicy red berries. Typically with 2005, this is a wine whose opulence appeals now, but those tannins do suggest some good aging.
With its tangy acidity, touches of green peppercorns and edgy tannins, this is a rustic wine. Fortunately, it has a lot of blackberry and dark chocolate flavors, with that distinctive briary character of Dry Creek Zins. Drink now with roasted or grilled meats or a vegetarian lasagna.
With its tannins, the wine is firm, tight and dark. The black fruit flavors are just beginning to come through. It has power and structure and certainly needs to age. Drink from 2017.
With its tannins, this is initially a firm wine, but then ripe berry fruits emerge, followed by great acidity and freshness.
With its tight acidity and crisp texture, this young wine needs a little time to develop. Citrus and spice are coming together with the richer pear and apricot fruits. A refreshing wine, it will be good to drink from 2017.
With its tight minerality and vivid green fruits, this is a fine representative of the freshness and richness of 2006. While Bouchard Père is generous with the wood, it does not dominate because the fruit flavor texture and finishing freshness are so important.
With its toasty nose of baked apples and popcorn, the wine gives off a barrely welcome. The palate is a touch resiny in feel, but it's stout and solid, with tropical flavors of pineapple and melon. Falls a little flat on the finish as banana notes enter the fray. Drink now.
With its tough tannins, this solid wine also shows dark fruits and black plum skins, finishing with fresher acidity.
With its tough, gritty tannins and forward cherry, red currant, orange and raspberry flavors, this light-bodied Merlot will pair well with something savory and fatty.
With its tropical melony aromas and crisp palate, this comes across as rock-solid Torrontés. It's tight and tastes of lime and pineapple. There's an exactness to this wine, sort of like savoring a perfect lime. Not complicated but very satisfying; drink immediately for maximum freshness.
With its typical light color, this is a strawberry-flavored wine that has light acidity and a jammy feel. With an attractive crispness to the texture, it is a wine to drink now.
With its typical perfumed fruit and firm tannins this is a ripe structured wine. It does suffer from the one-dimensional character that can come with a mono-varietal Touriga Nacional. That keeps the wine firm with good fruit although without great depth and complexity. Drink from 2017.
With its typical prickle on the tongue, this is a medium sweet wine. It's clean, crisp and citrusy, with sliced apple and orange zest flavors. Drink now.
With its upfront, ripe apple and pear flavors, this wine is immediately attractive. Behind the fruitiness, there is a firm, structured character of minerality and a steely edge, which makes this a Chardonnay to age for 3–4 years.
With its vanilla buttercream and spicy, smoky overtones, this Chard also shows underlying fruit flavors of pineapples, peaches, pears and green apples. It's a crisp, supple young wine, and this is a good price to pay.
With its vegetal smell and saccharine-sweet, medicinal fruit flavors, this is not a successful Zinfandel.
With its vinicultural eye on New Zealand, this full-bodied and rich wine offers a mouth-filling mix of citrus and tropical fruits. It's lush and forward, dense with fruit and highlighted with lemon verbena. The overall effect is like sipping on a vinous lemon-drop cocktail. Quite delicious!
With its violet, berry, spice and leather sensations, this savory blend of 90% Sangiovese and 10% Cabernet Sauvignon/Merlot displays the quintessential perfume of a youthful Chianti Classico. The juicy wild cherry and ripe raspberry flavors are accented by notes of cracked black pepper and hints of grilled herbs that add depth. Refined and delicious. Drink 2014–2018. Trilussa Wine, J.W. Sieg Wines.
With its warm and fuzzy nose of vanilla, buttered toast and freshly cut apples, this is a wine that's easy to like. The moderately intense palate shows some candied orange peel notes and fades to a moderate finish infused with lemon balm.
With its well-handled new wood treatment, this wine instead has gone for full-bodied richness. The wood is definitely an important element, but its ripe, smooth black plum juice and blueberry flavors share the honors of this delicious wine equally. In 2–3 years, this will be a wine for luxuriating.
With its well-integrated scents of cedar, plum and tobacco, this is a medium-weight wine whose hallmark is its balance. Vanilla and dried spices meld nicely with cherry and plum fruit, finishing smooth, with modest tannins. Drink now-2008.
With its well-recognized yellow label, Rotari's Brut Talento (based on Chardonnay grapes) offers value and quality with toasty aromas of roasted almond, freshly baked bread and yellow fruit. The wine is creamy and smooth with a touch of citrus freshness on the close.
With its white fruit, lively acidity and delicious ripeness, this is very ready to drink. It's an opulent, rounded wine, with hints of spice to go with its fruit character.
With its winery close to the Chardonnay heartland of the Côte des Blancs, it is no surprise that this massive cooperative can produce a fine Blanc de Blancs. This vintage iteration is mineral and full of tangy orange zest acidity. It also has a softer element from the dosage that comes through at the end to leave a balanced wine. Drink now.
With its wire caged bottle, the wine appears as though it is Spanish. The flavors, though, are all Portuguese. Dominated by Touriga Nacional's distinctive perfumed and dry tannin character, with the addition of the powerfully juicy Alicante Bouschet, the wine is dark, solid and still coming together. It is concentrated and rich, shot through with acidity. Drink from 2017.
With its wonderful poise between dark structure and intensely fragrant fruit, this is firm, dry and packed with ripe blackberry fruits. It has great potential, as befits a concentrated wine from Vosne-Romanée, and is certainly not ready to drink before 2020.
With its wonderful, heady aromas of red fruits and sweet jelly, this is already a delicious wine before the first sip. Then the exuberant fruits kick in with flavors of red berries, strawberries and sweet plums. As a balance, there is firm structure, minerality and fine finishing acidity.
With its wood aging and rich, concentrated black cherry fruits, this is an impressive wine. Aged for 18 months in wood, it is a special selection that brings out rich fruits, a ripe structure and some aging potential. Drink from 2016.
With its wood aging, the ripe and concentrated Malbec adds an extra dryness to the rich flavor of black plums. The wine is dense, balanced with toast. It could be aged, but is ready to drink now.
With its zingy acidity and ripe raspberry and cherry flavors, this Pinot Noir has a sweet-and-sour quality that's reminiscent of Chinese sauce for pork or chicken. Drink now.
With jammy flavors of blackberries, cherries, raspberries and smoky oak, this easy-drinking Petite Sirah shows the peppery notes and thick tannins of the variety. Drink now.
With judicious wood aging, this is a rich wine. Red berry and red-currant fruits dominate the acidity, giving a wine that is ripe and juicy. The aftertaste brings in attractive red cherries and acidity. Drink from 2017.
With juicy acidity and tart flavors of cranberries and sour-cherry candy, this is a Pinot Noir to drink now. It's dry and a little austere, but rich beef and lamb dishes will coax out the fruit.
With just 1% each of Cabernet and Merlot, this wine is darker in color, and offers pretty while dense aromas of concentrated violet, hot brick and boysenberry juice. It's dense and grippy on the palate, but quite lively with flavors of dried blackberry, pepper spice, black slate minerality and, on the finish, semisweet chocolate.
With just 10% new oak, this wine takes on slightly overripe aromas around a taste of ripe plum and vague red fruit. A simple, straightforward expression of the variety, it finishes in a touch of bitter tea.
With just 2% Syrah, this is a Bordeaux-style blend, feauturing mostly Cabernet and Merlot. The rich entry features berry, chocolate and espresso, with a round midpalate and polished tannins. A hint of tar runs through the finish.
With just 49 acres for the whole appellation, Marcillac is a little-known area in the southern foothills of the central mountains of France, planted entirely with Mansois. This wine is smooth with a aromas of spice and tobacco, stalky tannins and black currant fruit. It can easily be drunk now, although this young and fruity wine will be better from 2018.
With just 8% Syrah in the blend, this is a fine example of the distinctive flavors found in the best Washington state Mourvèdre. The vines are still young, the raspberry/blackberry fruit flavors bright, focused and forward, but the penetrating minerality of the grape and the region is also in evidence. The Syrah brings a hint of pepper into play in the finish.
With just a handful of Malbec, this wine takes time to open before becoming juicy, herbal and elegant, expressive in tobacco and black tea. The tannins fine and dry.
With just a handful of Merlot, this wine is dense and juicy, exhibiting warm layers of black currant and blackberry around old-school tobacco and tar. Medium bodied, the dusty tannins are well integrated and finely calibrated, giving the wine an age-worthy profile. Cellar through 2019.
With just a hint of a pink color, this is a crisp and fruity wine. Citrus, tangerine and lemon flavors carry a light touch of red currants. Drink this bright wine now.
With just a hint of lemon and earth on the nose, the slightly dilute palate gives clean-cut freshness and easy, citric charm.
With just a hint of ripe yellow pear on the nose, this proves to be a plump, rounded white with an incredible realm of food pairing options, if you need to please many and have varied dishes, this is an ideal offering as well as a very good example of the indigenous Austrian Zierfandler.
With just a tiny touch of oak, this wine's fruit and acidity star. It has flavors of Meyer lemon, lime, green apple, vanilla, honey and white pepper, brightened by zesty acidity. A nice cocktail wine to drink now.
With just a touch of bitterness and structure, this is a finely textured wine. It has plenty of fresh red and white fruit flavors, a lively, busy mousse and a tight acidity on the finish.
With just a touch of bottle age giving a toasty character, this impressive wine is already showing some maturity. That said, the apple and citrus character, the mineral tight texture and crisp acidity promise some aging. The wine conveys a sense of elegance, intensity and richness. Drink now, but the wine will also age.
With just a touch of Merlot in the blend, this juicy, big-boned red tastes of tar, blackberry and cedar, with a suggestion of mossy wood. Integrated in terms of oak and tannin, its highlights include cherry and vanilla among a straightforward complexity of texture that finishes mildly.
With just a touch of oak, this is a pretty good Sauvignon Blanc. It's a little sweet in fig, citrus, passionfruit and melon flavors, but those Monterey acids are brisk and provide a clean balance.
With just a touch of pepper, this is a warmly spiced wine, ripe in character and full of soft apple and pear flavors. The fruit is right up front, full of ripeness as well as acidity.
With just a touch of yellow fruits, this is a ripe, concentrated wine. It has something of the Chablis minerality that is combined with intense fruits and acidity. The wine is young but very drinkable now, although likely to age at least until 2020.
With just over 75% of the fruit coming from Seven Hills and the rest from the winery's young Ferguson vineyard, this wine offers a lot of enjoyment. Aromas suggest herb, cocoa, mineral and an assortment of blue fruit. The flavors are simultaneously luscious yet restrained, backed by firm tannins that should benefit from additional time in the bottle.
With just over a half-ton harvested per acre due to the drought, this is a potent wine, with nose-tickling dark boysenberry, asphalt and wet stone aromas and brighter lifts of dried sage and raspberry. The soft palate combines vibrant acidity with raspberry and mulberry flavors and a hint of dried herbs.
With just that extra bottle age, the wine shows ripe quince and apricot flavors, with a suggestion of artichoke and a rounded texture. Soft and open, this is ready to drink.
With just that extra touch of concentration from old vines, this is a ripe, full and creamy wine, its acidity rounded out and given extra depth from the rich fruits. It has some weight and density at the end.
With just the right amount of bottle age, this is a vintage to drink now. It has light, sweet pastry flavors, some toast and yellow peach and strawberry flavors. Delicious, but not for keeping.
With just the right amount of bottle aging, this almost bone-dry Champagne is tight, steely while also hinting at the beginnings of toastiness. It is also full of crisp apple, lemon and pink grapefruit fruitiness, well integrated into the taut texture. Drink now for freshness, age for even more toastiness.
With just the right amount of wood aging, this is soft, rich and smooth. Tannins are already well integrated into the blackberry fruits, giving a wine that is fruity, juicy and good for medium-term aging. Drink from 2016.
With just the right black currant character, this is a rich, structured wine. It has weight and richness of course, but it is the solid tannins and tight texture that distinguish it. The wine is not quite ready to drink, so wait until 2017.
With just the right weight, this is a warm, rich and ultimately deliciously refreshing wine. Creamed apples, a tangy texture of clean acidity. Good as an aperitif, also with food. Screwcap.
With just the tiniest amount of residual sugar, this wine presents as thick and heavy on the palate. A woody, herbal, nutty tone underplays fruitier aspects of peach and pear.
With layers of coffee, spice and cedar enveloping scents of ripe black fruit and bramble, Hazlitt's Cab is beautifully composed on the nose. It's lean in style and body, however, with a black plum palate marked by whiffs of sweet tomato and green leaves on the finish.
With layers of honeyed botrytis, this is an open, generous sweet wine. Melon and creamed apple give a fresher side to what is a seductively opulent wine.
With layers of new wood and spice flavors, this wine is highly structured without much fruit to balance. It will develop into a dry, firm wine, showing light black fruit flavors surrounded by textured tannins.
With layers of nutty, toasty oak flavors lingering in the background, this is a Sauvignon Blanc with lushness to its core of melon, guava and grass notes.
With layers of ripe tannins and generous red fruits, this is an attractive, fruity wine that is ready to drink. It has a smoky, meaty character that contrasts with the fine fruits. Drink now.
With layers of wood, this is a structured wine, driven as much by tannins as fruit. It will need time for the dark plum fruit flavors to come through—St.-Estèphe is always likely to be firmly textured.
With layers upon layers of spicy saffron, peach, honey and caramel to be enjoyed on the nose alone, this heady botrytized Riesling is pure hedonism. The sweet-tart palate is deft and spry yet deeply lusciously penetrating in flavor. Spine-tingling acidity darts through a honeyed, waxy slick that extends the finish endlessly. It's already a heart-stopping wine but will continue to improve for decades to come.
With lees aging to give extra richness, the wine is fruity with a fine mineral texture. Apricot and raspberry fruits are right up front along with the intense acidity. Drink this attractive ripe wine now.
With lees aging, this wine has gained richness, balancing crisp acidity with ripe flavors. Aromatic and with a flinty texture and citrus flavors, the wine is concentrated. The finish shows more of the herbal Sauvignon character.
With lemon-lime and lemongrass aromas, this Cava is slightly exotic on the bouquet. The palate feels good but not terribly interesting or complex, with flavors of dusty apple, peach and vanilla. With a short finish, this vintage sparkler is fine but not as good as in the past.
With lemon, orange, apricot and green melon flavors, this is a fruity wine, with tart notes of green gooseberries that make it savory. There's a lot of honey on the finish that makes you wonder if it's truly dry or flirting with off-dry.
With less of the generosity of Meursault and more of the structure, this is a complex and concentrated wine that deserves aging. Yellow fruits and their acidity dominate what is also a toast-laden wine. It has weight, richness and potential.
With light flavors of ripe red fruits balanced by fresh acidity, this rosé sparkler is full in the mouth and deliciously fruity. A lively mousse gives lift to the fresh aftertaste.
With light fruits and a dry texture, this mature wine is very ready to drink. It is light in texture and the bitter chocolate tannins are just starting to dominate. Drink now.
With light herbal and earthy aromas, and crisp citrus flavors, this is a mouth-cleansing, appetizing and refreshing drink. Tangy grapefruit, lemon and tart apple notes make it vivid and the ample acidity carries everything through to a lingering finish.
With light plum and strawberry aromas and almost sweet strawberry and marshmallow flavors, this medium-bodied red may be best with semisweet food like ribs in barbecue sauce or pulled pork. The balance and texture are on the soft side.
With light spiciness, this is a full-bodied wine, dominated by tropical fruits. It is rich, rounded, soft, with touches of honey.
With light tannins and herbal fruit flavors, this is a crisp, tight wine. Red-berry flavors show through along with a greener character and tannins that are not quite ripe. Drink now.
With light toast aromas, this is a wine that shows vanilla from wood aging more than its fruitiness. There is a barnyard edge to it that brings out rusticity. On the finish, acidity does bring some freshness.
With light touches of wood aging, this delicate, honeyed wine has all the poise and style of Jurançon, in the foothills of the Pyrénées mountains. Lightly stepping between freshness and rich, ripe, sweet fruitiness, the wine is full of apricot, sweet apple and lime acidity. It is delicious, but it would be a shame for the taste Sébastien and Isabelle Bordenave-Coustarret created not to age it, so drink from 2019.
With light vanilla aromas, this is a ripe style of wine despite its low alcohol. An attractive creamy texture gives it a round character, fresh with yellow fruits and orange peel. Drink now.
With light wood-aging flavors, this creamy wine is still young, with tangy orange and lemon zest as well as touches of vanilla. Let it develop further and drink from late 2017.
With light wood-aging flavors, this wine is both ripe and fresh. The touch of toast points up yellow fruits that are generous and rounded. Pineapple and peach are given an edge by the citrus acidity in the aftertaste. Drink from 2017. The family estate has been established since the 14th century.
With lilting lemon, grapefruit and pretty pineapple aromas and flavors, this is a good example of Lake County Sauvignon Blanc. It's light and bright, and the flavors on the finish veer into equally pleasing peach and apricot notes, with a touch of almond.
With little fruit to the nose, this cool-climate Chardonnay smells strained. A chunky palate has a canned-fruit character, tasting faintly of peach and mandarin orange. It lacks freshness, fruit and varietal correctness.
With little luster in the glass, this mild mossy-smelling Patagonian Malbec is saturated and pinching on the palate, with clamping tannins. Chunky incongruous berry flavors end full but rough, with a note of burnt brown sugar on the finish.
With little varietal character on the nose, this qualifies as a basic, plump white wine with mild fruit, oily notes and some bitterness.
With lively spice flavors and delicious red apple and white currant flavors, this is a spicy wine that just keeps cool and lively. There is some pepper and tropical fruit, but this is more about great, fresh, green fruits.
With loads of oak, pineapple and orange honey flavors, this sweet Chardonnay will appeal to those who like this heavy, over-the-top style.
With loads of sweet, smoky oak and superripe flavors of orange and pineapple jam, this Chardonnay offers consumers what they want. Good in a California way, but purists will expect something more nuanced.
With loads of white flower and honey notes, Zagra (100% Grillo) is fresh and clean, with lingering tones of almond skin, jasmine and orange blossom. The finish is crisp and lean.
With Lodi fruit dominating the blend, this Cabernet is soft, sweet and simple. It has blackberry and cherry flavors.
With lots of residual sugar, this white Zin is so sweet, it's almost a dessert wine. The sweetness makes the raspberries and cherries taste like candy.
With lots of spices and maple syrup notes, this smells and tastes rich, nearly sweet, smooth in texture and medium in body. It should be good with barbecue, because the perceived sweetness can soften spicy, peppery food.
With lots of sweet oak, this is a simple Chardonnay. It's marked by buttered toast, caramel, vanilla and pineapple jam flavors that will appeal to fans of this ripe California style.
With low alcohol and a clean minerality, this Pinot represents the new direction that the variety is taking in California, helped by cooler vintages. It's dry, crisply acidic and complex, with the cherry-berry flavors assisted with notes of earthy herb and mushroom. A lovely wine now, and should gently develop over the next six years.
With low alcohol and a sweet finish, this pleasant wine is packed with juicy flavors of tropical fruits such as pineapples, papayas and golden mangoes. It has a rich vein of wild honey that persists into the finish.
With low alcohol and an easy disposition, this is the kind of red wine you can enjoy with pizza. The bouquet is redolent of red berry, cola and dried apple skin.
With low alcohol, this Riesling has considerable residual sugar. It has sweetened flavors of apricots, tangerines and peaches, brightened with fine acidity.
With low yields after a hail storm, the wine is concentrated and dense. It has a touch of wood aging as well as dark black fruits. The tannins are firm in a wine that will age well over the medium term. Drink from 2023.
With luscious raspberry, cherry and vanilla flavors, this silky Pinot is ready to drink now. It has a good structure of tannins and acids, as well as lots of new oak, which it handles well.
With many Champy reds, the high toast extract is just a hint. Here it dominates. While there is acidity and a bitter cherry flavor, it is hard to discern through the barrier of wood. Maybe two or three years will help, but it is a question.
With many characteristics of the granite-soil based Dão, this is a dense, mineral and dark fruited wine. It has blackberry and plum-skin fruits as well as a firm, tannic core. Even though it's tightly structured now, it is drinkable, but would benefit from another year's aging.
With massive fruit and power, this low production (300 case) Zinfandel will make lovers of the Shelton style exult, while others might find it lacking elegance. But there's no doubting the potency of the wild berry, licorice, cola, cedar and spice flavors, which earn this wine its high score.
With maturity beckoning, this wine already emphasizes its petrol, its herbal fruit character. The aromas of white flowers are there, but the acidity is less fruit, more texture, surrounding toast and lime jelly flavors. Screwcap.
With melon and green apple aromas, this mellow, mostly sweet wine cuts the mustard. The palate has a good feel, while core flavors of mango, melon and lime set up a short, unassuming, no-issues finish.
With Merlot and Cabernet Franc dominating the blend, this wine is as perfumed as it is structured. It shows elegance through its rich blackberry fruit and firm tannins. Concentrated and ready to drink from 2021.
With Merlot and Cabernet Sauvignon added to 80% Sangiovese, this wine has a restrained nose that eventually reveals black-skinned fruit and charred earth. The straightforward palate offers berry, clove and a confectionery note alongside smooth tannins. Enjoy soon.
With Merlot softening the power of Brau-col, this is a full-bodied while rounded wine. Juicy acidity gives a fresh character, and red berry fruits dominate the firm tannins. Balanced and concentrated, it will repay some good aging. Drink from 2017.
With mild red fruit, baked plum accents and a lackluster structure, this wine, blended with 10% Merlot, is big and dense.
With mild white-fruit aromas, dusty notes and a hint of banana, this is appealing up front. In the mouth, it's solid and pure feeling, with freshness and punchy acidity propelling tropical fruit flavors and oak-based vanilla. Oak spice, length and a full body make the finish impressive. 600 cases made.
With mineral and apple on the nose, this qualifies as a pure and pleasing SB for almost any occasion. The palate is elegant and lithe, while the flavors of green apple, gooseberry and grapefruit are what they should be. Pure, sound and solid wine to drink right now.
With minerally, clean aromas of lemon-lime and seashell, this is ready for summer sipping. A tangy, citric palate offers pure orange, tangerine and lime flavors, with mango thrown in for moderate sweetness. A citrusy, cleansing palate is exactly as it should be.
With mint and black fruit aromas, this is a ripe, fruity wood-aged wine. Power and complexity come from the structure and the dark black fruits. Hints of licorice accent the strong tannins and fruit. Drink from 2018.
With mint gumdrop, graphite and black fruit on the bouquet, the invitation is open. Feels generous but a little sticky and grabby, with black fruit flavors, char, toast and licorice on the palate. Finishes toasty and dark, with lasting grabbiness. Drink now through 2014.
With minty wood flavors, this wine is smooth and polished. It offers berry fruits from the blend of 10 varieties in this old-vine vineyard. With spice and some firm tannins in the background, it is ready to drink.
With moderate alcohol and brisk acidity, this shows the elegance of the 2011 vintage, and it offers ripe flavors of cherries, cranberries and pomegranates. Drink now.
With moderate alcohol, brisk acidity and sturdy tannins, this blend of undisclosed varieties brings to mind something from the south of France. It has herb, blackberry and currant flavors that smack of the summer sun.
With moderate alcohol, this Pinot is silky and delicate in the mouth, with excellent acidity. Yet it's intense in sunshiney-ripe raspberries and cherries, as well as a hint of mushrooms that will become more pronounced with age. Defines the lighter style of California Pinot, in a gracious, elegant style.
With modest alcohol and an attractive herbaceousness, this Cabernet Sauvignon is blended with a little Petit Verdot. For those looking for a drier, more linear wine, it offers a viable alternative to a Napa Cabernet. It's a great example of the art of blending, selected from five different vineyards all over Paso Robles. It's rich in blackberries, currants and sage. This is the winery's best Cabernet yet for such a good price.
With more tannic grip than usual, and plenty of ripe black-cherry flavors, this is an enjoyable, full-bodied wine that will pair nicely with rich food. Made from Malbec, Petit Verdot and Petite Sirah, the wine's texture benefits from fine-grained tannins that balance the powerful fruit flavors quite well.
With more than 16% alcohol, this Zin has a hot mouthfeel, even for Dry Creek Zinfandel. Still, it's dry and smooth, with savory flavors of blackberry jam, chocolate, red and black currants, bacon and pepper. It's a good example of its type, and of Mazzocco's house style.
With more than a decade of careful aging under its belt, Vigneti di Osan Amarone offers sweet cherry flavors, dark concentration and bright aromas of vanilla and spice. The wine still makes a big impact in the mouth and is a delightful surprise overall.
With more than a quarter of million cases of this wine coming to the U.S., Nobilo's Regional Collection SB will turn up on a lot of tables over the summer—and justifiably so. It's a very good rendition of Marlborough Sauvignon, offering grassy aromas and flavors backed by lime and grapefruit. It's plump enough to have mass appeal, with a refreshingly crisp finish. Like almost all NZ Savvies, it should be consumed over the next 6–9 months.
With more than eight years of careful aging since the harvest, this opulent sparkler boasts a unique balance between elegance and power. The aromas are feminine and floral but the mouthfeel is intense and persistent with lingering tones of caramel and yellow rose.
With more than four years of bottle age, this Cabernet is soft, elegant and lovely to drink now. It has subtle but complex black currant, mocha and cedar flavors, along with rich tannins that will pair well with steak.
With more weight than its partner Vie Vité, this is a rich wine, with red plum as well as berry fruits. Almonds, vanilla and a mineral texture all contribute to its natural ripeness. Wait until the end of 2014.
With mouthwatering acidity, a stony minerality, modest alcohol and complex peach, green apple and tropical fruit flavors, this Chardonnay shows a Burgundian approach despite its California origins. Bone dry, it has a precise, chiseled elegance.
With mouthwatering crispness and a pleasantly bitter, minerally tone, this fine, dry white wine is versatile at the table. It has savory flavors of citrus fruits, honeysuckle flowers and white pepper.
With much more personality than past vintages, the wine's aromas include banana, yellow flower, peach and spice. There's good dimension and personality to this crisp, friendly white that would pair well with vegetables, fish and white meat.
With much of the freshness of 2006 now evolved into more mature flavors, this balanced if somewhat stalky wine has fine perfumed black currant fruit flavors, with a firm core of tannins and wood aging.
With nearly 17% alcohol, aficianados of high-octane Zin will love this bottling's wealth of black currant, blueberry jam, chocolate and anise flavors that finish dry and peppery.
With nearly 20% residual sugar, this wine is enormously sweet in honey and black cherry flavors, balanced by brilliant acidity. It's delicious and savory and so easy to like. For something unusual, try with a runny cheese, like a soft Gorgonzola.
With nearly 200 acres of vines, this is one of the largest Beaujolais estates. This Brouilly is ripe, raspberry-flavored, with fine sweet fruits and a tight core of tannin. The essential acidity is well balanced.
With new-wood flavors as well as ripe berry fruits, this will be an attractive wine. Warm, ripe and fruity, it has concentration and potential. Drink this wine from 2020.
With new wood aromas, this is as much table wine as Port. It does have great fruitiness—a powerful berry character—full in the mouth. It's ripe, with some dryness at the back, and is powered by its finishing acidity.
With new wood dominating this still young wine, it is concentrated and full bodied, packed with firm tannins and dark fruit. There is a brooding character, the wood and tannins still right up front. Give this structured wine at least five years.
With nine months of oak aging, the sweetness of this wine has been balanced with hints of toast. It is so fresh as well as sweet, the intensity of the acidity is almost shocking at what is still a young age. Drink this peach and apricot-flavored wine from 2019.
With no added sulfur, this ripe, young wine is broad with spice and some firm tannins. Its berry flavors are still dominated by the structure. Drink from 2018.
With no concession to fashionably pale rosés, this is a boldly colored wine. It has red-berry fruits, a soft caramel texture and crisp acidity to balance. Of course, it is ready to drink.
With no dosage and no added sulfur dioxide, this wine is bright and tightly crisp, but the ripe Pinot Noir from this southern region of Champagne gives richness. With this good balance, the wine is fresh and generous at the same time. Because it is so dry, a few more months bottle age will make it even better, so wait to drink until 2017.
With no dosage, this 100% Turbiana opens with aromas of walnut and medicinal herb. The lively palate offers citrus zest, apple skin, bitter almond and a light note that recalls adhesive bandages, all set against a backdrop of large, steely bubbles.
With no dosage, this wine carries a grassy, raw sort of nose. In the mouth, there's potent lemon, green banana and citric bite. On the plus side, the balance and character are commendable and the depth and power of fruit are solid. Detracting from that is a lack of subtlety. Fast and flavorful, but edgy.
With no indication on the label, it would be hard to know that this is a sweet wine. That is a shame, because the wine itself is ripe and opulent, layering honey and sweet lychee flavors. There's even room for an attractive edge of acidity.
With no new oak, La Sereinité is indeed serene, textured and round with vibrant acidity. The aromatics do the talking first, inviting one in with nuanced white peach, orange blossom and lime before the palate develops over time into richer, fuller flavors of crème brûlée. Throughout, the wine is balanced and expressive.
With no oak aging, there's a great freshness to the gutsy black fruit core of this wine as well as an intense garrigue herbaceousness and mineral streak expressed throughout the nose and mouth. Medium weight with approachable tannins and a lively, clean finish. Drink now.
With no oak aging, this wine offers black currants and stalky tannins. Juicy fruitiness and a ripe character reflect the vintage. The aftertaste, with acidity, is fresh and always fruity. Drink from 2016.
With no oak but aged in stainless steel on the lees, this 100% Sauvignon Blanc is bone dry and crisp in acidity. It offers vibrant flavors of lemons, grapefruits and limes, with a touch of sweet honey on the finish.
With no oak for makeup, this smells natural and a touch stalky, with melony fruit scents. The full, healthy palate is naturally creamy but also braced by bold acidity. Fresh flavors of citrus, apple and melon finish a bit salty.
With no oak influence at all, this stainless steel-fermented and aged young wine is crisp and clean in vibrant acidity. It shows lemongrass, Lifesaver lemon and lime, and vanilla spice flavors that are just a little sweet in the finish.
With no oak influence, this Cabernet Franc is chock full of pristine raspberry and cherry notes. It's quite concentrated on the palate with deep, ripe red-fruit flavor, but marked by tart cranberry acidity and a long, lingering finish and just a hint of leafy green notes.
With no oak influence, this Sauvignon Blanc was cool-fermented, preserving fresh fruit, and it did not undergo malolactic fermentation, so that the acidity is brisk. It was aged on the lees. That is a great formula for keeping prices low while crafting a wine of creamy interest. With citrus, lemongrass, melon, fig and vanilla flavors, it's a stunning buy for this price.
With no oak influences at all, this Chard is on the acidic side, with bright, clean flavors of green grapes, yellow apricots and fresh pineapples. It's dry, but rich in fruity essence.
With no oak to interfere with the fruit, this wine shows flashy tangerine, pineapple, Meyer lemon and tart lime flavors that are bone dry, and brightened by Edna Valley acidity. It's savory, refreshing and frankly delicious.
With no oak, the pure, brilliantly ripe Chardonnay fruit shines through in this rewarding wine. It's so rich in tropical fruit, peach, pear and citrus flavors, you won't even miss the barrel influence. Best of all is the cool-climate crispness that makes the finish so clean and vibrant.
With no oak, there's nothing but bright, searing acidity and pure, intense flavors of limes and kiwis in this dry Chardonnay. There's an undertow of minerals, like the tang of cold steel. A very clean and pure expression of Edna Valley terroir.
With no oak, this Chard brims with the flavors of crisp green apples, ripe buttery pears, white peaches, vanilla and spice. Fully dry, it's notable for its balance and elegant integrity, and is a bracing accompaniment to shellfish.
With no oak, this features straightforward lime, orange, nectarine and white pepper flavors. The acidity is bright and zesty, making it a versatile table wine.
With no oak, this wine's inherent fruit stars, showing citrus, melons and peaches. With crisp acidity, it's clean, brisk and entirely dry, despite relatively low alcohol. But it's strong in those perfumed pyrazines that turn some people off.
With no oak, this wine depends on richness of fruit to deliver. It offers orange, lemon and papaya flavors that are complex and spicy. There's a lot of acidity that really gets your mouth watering.
With no oak, what you taste is the purity of the grapes. It's a good Sauvignon Blanc, dry and crisp in acidity, with streamlined lime and grapefruit flavors, with a hint of sweet pea.
With no rough edges and quite a bit of silky appeal, this earns points for its dry elegance. The flavors are elusive: At first there is a fresh, ripe cherry note, then an olive tapenade element and a moment later a rich earthiness. It is fairly tannic, however, and unlikely to age for very long. Drink now–2014.
With no time spent in oak, this bright, simple Sauvignon Blanc has pear, grapefruit and gooseberry notes and a quick finish.
With no vintage or appellation other than Italy, this cheerful blend of Primitivo, Montepulciano, Nero d'Avola and Merlot represents a blend that's sourced from sites across southern Italy. The nose shows jammy raspberry aromas while the close is soft and chewy.
With no wood aging, the fruit speaks in this wine. However, it does have tannins and a stalky, young character, along with generous black-cherry fruit and a touch of spice. The wine needs to age a few months more, so drink from 2018.
With nonaggressive, lightly oaked aromas of raspberry, tea and spice, this bargain-priced Pinot gets off to a nice start. The palate is bright and has good flow, while flavors of tomato, red plum, raspberry and saline are full but reserved.
With notable sweetness, this Moscato should be considered a dessert wine. It has sugary flavors of apricots, tangerines and peaches. Crisp acidity provides clean balance.
With notes of green pepper, clove and ripe plum, this wine is super herbacious and stalky on the nose. Green pepper is heavy on the palate as well, and mingles with blackberry, currant, white pepper, black pepper and some baking spices. The tannins and acidity are well integrated and lend to a long finish that ends on a charred-oak note.
With noticeable wood flavors, this sophisticated wine is smooth, rich and creamy. It has enough fruit to sustain all this toast, giving a wine that has a fresh line that runs right through it, passing apples and fresh apricots on the way. Drink from 2016.
With notions of cherry and cinnamon on the nose and just slight fizz, this is a refreshing, fruit-driven sparkling rosé that's full of strawberry and cherry notes—it might just be the very definition of easy summer wine. It ends dry, yet refreshing.
With oak-based aromas of Graham cracker, vanilla and baked berries, this comes across as being ripe and generous. Baked black fruits, ample oak, mocha and vanilla are the key flavors, while the finish is woody and medium long. Drink now.
With oak-driven aromas of mocha, coffee, cedar and berry fruits, this blend of Malbec, Cabernet Sauvignon and Petit Verdot is effusive on the nose. Concentrated and huge, but well balanced, it offers high-volume berry, herb, chocolate and spice flavors—the lynchpins of excellent wines. Spicy, long and elegant on the finish, this is the real deal. Drink through 2021.
With oak-inspired blackberry, cherry, currant, anise and spice flavors that taste a bit jammy and direct now, this wine could benefit from a few years in the cellar. That could let all the parts meld together.
With oak aging providing a toasty top note, this dry, 100% varietal wine brings notes of apricot and spice. Despite the alcohol level, the concentration seems a bit wanting, and it doesn't all quite knit together.
With off-dry flavors of ripe lemons, limes and vanilla, accented with brisk acidity, this simple wine will pair well with sweet Chinese and Vietnamese foods, and the price is right.
With old vines from a single vineyard, this wine has some good weight and concentration. Ripe peach and pineapple flavors are supported by a touch of spice as well as a warm finish. Screwcap.
With only .01 residual sugar, this Gewurz really is dry, as the label says. With grapes sourced mainly from the well-known Ferrington Vineyard, it's very spice, with zesty lemon, pineapple, lychee and green apple flavors.
With only 10 cases imported to the U.S., one suspects that this terrific wine will largely be found in exclusive restaurants. If you can find a bottle at a reasonable markup, jump on it, for this is one of Victoria's finest Shirazes. Hickory smoke, espresso and herbal notes accent raspberry fruit, whose brightness gives the wine extra lift and dimension. It's creamy and lushly textured without ever seeming heavy, and boasts a long, silky finish that echoes with suggestions of cocoa powder and pulverized coffee beans. Drink now–2025.
With only 10% Shiraz, this wine shows off the exuberant fruit and supple tannins of Grenache. Blackberry and raspberry fruit is mildly tart, spiced with a dusting of cinnamon and cocoa. Good length on the finish marks this casual sipper with a touch of extra quality. Drink now–2010.
With only 100 acres of Chardonnay, Auxey-Duresses, which is located behind Meursault, is a small player in white Burgundy production. Yet the village creates distinctive wines that are rich and taut. This 2010 is structured and firm, and it has a fruity, crisp apple-skin flavor. It could age well for 1–2 years.
With only 12.5% alcohol by volume, this young-vine Chardonnay is one of the lightest, most delicate Chardonnays the winery has ever produced. But it's not shy on flavor, delivering waves of tropical fruits, peaches, vanilla and buttered toast. Long and sweet in honey, it finishes dry and racy. Defines the new elegant style of Chardonnay.
With only 2,940 bottles produced, this is a limited-edition wine that's worth the hunt. Vanilla and oaky spice aromas immediately waft from the glass, with the core of dark berries and fleshy plum fruit following shortly after. Heavy and bold on the palate, the firm structure complements the concentrated blackberry and cherry flavors. Nuances of cocoa powder and tea leaves linger on the close.
With only 30 cases imported, this clean and vibrant wine might be a tough find. The bouquet is surprisingly bright, with notes of garrigue and peppery spice dominating the plum, cherry and fresh fig aromas. Smooth and silky in the mouth, soft tannins and a mineral streak make this surprisingly approachable now.
With only 30 cases imported, this might be a tough find, but it's a great Terrasses du Larzac at an attractive price. Rich and concentrated dark fruit flavors of plum, cherry and boysenberry are infused with notes of chicory and herbal bark. The lush and creamy texture fills the palate, with a vanilla custard richness and a baking spice-flavored finish.
With only 30 cases imported, you might have to search a little to find this, but if you happen to stumble across some, don't hesitate. It's a very good Pinot Noir, with varietally correct aromas and flavors that range from flowers to cherries, all framed by hints of coffee and vanilla.
With only 336 cases imported, this Limited Edition red should be snagged up when seen. Herbal and fruity all at once with strong pepper and oregano aromas spicing up the black berry and cassis core. A touch of sweet cured meat, licorice, leather and roasted espresso appear on the finish, with assertive tannins filling the creamy mouth and lingering through the close. Drink now–2014.
With only 50 cases made, this offering is completely stainless-steel fermented, providing a wealth of acidity and clarity. From Rued clone vines planted more than 40 years ago, it's twined in white flower and lemon rind, finishing with a slight suggestion of tarte Tatin.
With only 56 cases imported, it may be a challenge to track down some of this full-bodied, slightly chunky Pinot Noir. The oak is a little too evident at this early stage, with toast and vanilla notes laying atop deeper notes of black cherries and spice, but give it 2–3 years and it shouldstart to sing.
With only 56 cases imported, this may be one of the hardest Saint Clair wines to find, but it offers a refreshingly austere alternative to some of the winery's other bottlings. It's only medium bodied, with delicate, leafy aromas and pristine white-grapefruit flavors. Convincingly dry and bracing on the finish, it would make a brisk counterpoint to rich fish dishes.
With only 6,000 bottles produced, this limited-production selection might be tricky to find, but it's well worth the effort. Layered and nuanced, ripe fruit provides a perfect backdrop for accents of game, spice and oak. The silky texture is complemented by black cherry and plum-skin flavors, and the finish ends on a black tea note that lingers. Drink now–2017.
With only 6.5 g/l of residual sugar, this weighty wine comes across as almost dry, allowing the emphasis to be on the bold notes of melon, pear and citrus. It's rich without being overtly sweet, then finishes clean, adding a touch of white pepper to the mix. Drink now–2012.
With only 7,525 bottles produced, this is one to snag if you happen to find it. Gorgeous aromas of black fruit guts and cassis are spiced by accents of violet florals and sweet smoke. Supple raspberry sauce and woody spice flavors fill the medium-weight mouth and lead nicely into the hickory smoke-saturated finish. It seems to all be in good balance now, so drink up soon.
With only 75 cases made, this is 100% Pommard clone Pinot in all its glory. Opening with a great red cherry nose, the wine is bright with a luscious texture, noticeable balance of acidity and depth and a long finish. A Mendo Pinot not from Anderson Valley that does the county proud. Made from biodynamic grapes.
With only 9% alcohol, this white Zin has some residual sugar, which makes it off-dry. It's thin in raspberry fruit.
With only the lightest texture, this wine almost tastes like a white wine. It has plenty of citrus character, partnered with apple and green-fruit flavors. At the end, look out for the bite of tannin that gives it a more rosé character.
With orange and peach flavors, this blend of Chardonnay, Muscat and Malvasia is a simple, sweet-tasting wine.
With organically grown grapes from both Lake County (58%) and Mendocino (42%), this showcases the best of both regions. It has a great mix of lemon, grapefruit, honeydew and kiwi freshness that remains balanced on the finish. It's a quaffable summer wine.
With over 16% alcohol and a splash of Petite Sirah, this Zin can be called generous. It has a rich, creamy texture, and the black currant, cherry jam, mocha and anise flavors are fully dry.
With over 50% Pinot Noir in the blend, this rich, dry wine is ripe at the same time. Apples and bitter oranges fill out the fruitiness, giving a crisp, taut while ripe aftertaste. This is the standard nonvintage Champagne from Boizel.
With over 80 apples used to produce each bottle, there's no question as to what the dominating fruit character is here. Aromas of apple skins, clove and ginger on the nose transition to flavors of candied apple, white grape and honeyed apricot in the sticky, viscous mouth. Long and lingering on the finish; a dessert wine sure to please those with a sweet tooth.
With overpowering pineapple and almost a flinty quality to its aroma, this wine is simply sweet.
With overripe flavors, this Pinot is extremely atypical of Testarossa's normally balanced wines. It has a raisin skin bitterness that won't age away.
With overtly sweet orange and apricot fruit flavors, this qualifies as a dessert wine. The honeyed flavors are fortunately balanced with bright, crisp acidity. Nice this summer on the beach, with fresh fruit and ham sandwiches.
With overtones of lemon, vanilla and oak, this fleshy Semillon tastes big and needs strong flavors to complement its heft. The finish features a lingering richness.
With overtones of reduction, this wine needs a lot of air at first but then proceeds to show an elegant, supple and soft Zweigelt. There are welcome edges of white pepper and very supple, soft cherry fruit, creating elegance but no heaviness. This is a very good and smooth choice to partner subtle dishes.
With partial aging in wood, this is a spicy, smoky wine that is also full of ripe red fruits. Its well-integrated tannins give shape to this wine. A crisp finish and the wine is ready to drink.
With partial aging in wood, this is a spicy, smoky wine that is also full of ripe red fruits. Well-integrated tannins give shape to this wine. A crisp aftertaste and the wine is ready to drink.
With patience, the appellation's seminal vineyard reveals layer after aromatic layer of of damp wood, hot raspberry syrup laced with cardamom cream, and a bit of anise. Fresh cranberry hits the palate first, then picks up tobacco ash in the mid palate along with recently plucked oregano, thyme and marjoram.
With perfumed black-currant and damson fruitiness, this is a juicy wine. That freshness contrasts with a firm texture, chocolate and smoky flavors and a tannic aftertaste. Drink from 2018.
With pert acidity and candied pineapple and lemon flavors, this wine has the taste of a sweet-and-sour cough drop. It straddles the line between dry and off-dry.
With petrol and peach-pit aromas, this is a tight blend of 70% Garnacha Blanca and 30% Macabeo (Viura). The palate is structured and healthy, while the flavors suggest banana, melon and papaya. It finishes crisp, chalky and lush, as if a dusting of powdered sugar were dropped in at the end.
With Philippe Ducourt tending the special Peyrou vineyard and Jérémy Ducourt in the winery, they produced a lively juicy wine that is full of red-fruit flavors. It is fresh, crisp and only lightly touched by wood and tannins. Drink this attractive wine from 2018.
With pictures of violinists, this is obviously a musician's wine. The wine is soft, full of red berry fruits, and attractive bursts of acidity. Drink this crisp wine from 2017.
With pink hints from the skins of the Pinot Gris this wine has honey and canned apricot syrup flavors. The spice and acidity complement each other at the end of this attractive wine.
With Pinot Noir, texture is everything, and this lovely wine is pure silk and satin. That makes it drinkable now, with its pretty flavors of raspberries, cherries, cola, cinnamon butter and sandalwood. But it's also tannicly tough, with a sandpapery scour. Seems like it should mellow over the next 3–4 years, although not much beyond that.
With Pinot Noir, the magic trick is to have it taste sweet and ripe, and yet to finish bone dry. Few wineries in California accomplish this as regularly as Hanzell, and here they come again, with this wonderful 2008. It's entirely consistent with their past history, being dry, a little tannic and tantalizingly rich in cherry, raspberry and cola fruit. Enjoyable now, with decanting, and should develop in the cellar over the next dozen years if not longer, based on the winery's track record.
With plenty of acidity and tannins, this wine is almost trying to be a young red. Drink it like that with food and it will be worth it. The aftertaste has pepper and attractive spice.
With plenty of citrus flavors, this wine is fruity while also tight and mineral textured. At this stage, it is all about acidity, so it needs to age for a few months. Drink from late 2017.
With plenty of estate-farmed vineyards, this producer is diving deeper into single blocks and clones with its 2012 releases, providing the opportunity to hone in on an array of tastes. Deer Gate is relatively warm, and the resulting fruit is quite ripe, yielding bold red and black cherry notes around savory dried herb and oak accents.
With plenty of new wood, the wine has a velvet character, smooth and round. Only gradually does a plum skin, bitter chocolate element come in, giving structure and weight. This is a wine that should age well.
With plenty of ripe fruit flavors and an apparent touch of sweetness, this tastes smooth, soft and thick in texture, and full in body.
With plenty of solid tannins to keep the structure firm, this is also based around fresh black fruits. The two elements have produced a wine that, as it matures, will become balanced and poised. It's not dense, but presents elegant structure that has enough richness. Drink this wine from 2018.
With plenty of tannins balanced by ripe fruits, this is a concentrated, dark wine. It is rich with density and weight. The red-berry flavors are developing. Drink this wine, with its good potential, from 2019.
With plenty of weight to support the ripe fruits, this is a balanced, perfumed wine. It has structure and tannins, along with fresh black currant flavors in the 80/20 Merlot/Cabernet Sauvignon blend. Drink from 2016.
With plenty of weight, but weight that is concentrated around a tight, firm tannic core. The wine has great ripe plum and black cherry fruits, brimming from the glass. The acidity is a strong presence, and with the tannin promises several years' aging.
With polished blackberry, cherry and oak flavors, this affordable Cab represents a good value. It's soft, dry and stylish, and easy to drink.
With polished, new-wood aromas and flavors, this is a smooth wine. Hints of mint go with the black plum notes and the firmer, bitter chocolate flavors. In a modern style, this is likely to age quickly.
With powerful new-wood aromas and flavors, this is a wine that is smooth and polished, yet fruity. This has concentration and a dark character that comes from the opulent, ripe fruit. Give it at least 10 years.
With production of more than 51,000 cases, this Cabernet will wash down lots of steaks and burgers. It's softly tannic in the mouth, with easy flavors of blackberry tea and oak.
With proper doses of orange rind, vanilla, minerality and melon on the nose, this opens in very good form. The palate is round, pithy and citric in feel, while flavors of white grapefruit, orange and melon finish with a mild oily mouthfeel and a touch of bitterness.
With pungent, hard-driving aromas of lychee, tropical fruits and scented baby powder, this is varietally correct on the nose. In the mouth, vital acidity affords cut, while the flavors are of tropical and citrus fruits. In general, Torrontés has its limits, but this example is fresh and well made.
With pure black-fruit aromas, modest minerality and violet scents, the bouquet is right on target. In the mouth, this is saturated and wide, with smooth tannins. Earthy flavors of blackberry, licorice and baking spices finish solid and toasty. This fits the bill and then some; drink through 2018.
With quite a bit of residual sugar, this Riesling is sweet, but balanced with crisp acidity that makes it clean and zesty. The flavors are of peaches, apricots, candied ginger, honeysuckle and vanilla. Low alcohol makes it easy to drink.
With raspberry, cola and pomegranate flavors, this Pinot is satisfying and even somewhat complex. It's soft and gentle in the mouth, and ready to drink now.
With raspingly dry, hard tannins, this is a difficult Cabernet to assess. It's impressively rich in blackberries and black currants, with a firm minerality, and the overall balance is good. Seems like it should develop over the next decade, maybe even longer, but those tannins might outlast the fruit.
With really ripe fruit and juicy black flavors, this is a rounded, warm wine. It tastes of sun, although there is also something more seriously structured about it. Acidity gives freshness, while the tannic structure suggests further aging. Drink now, but better in 2015.
With red berry fruitiness, this is an attractive wine. It has a light texture, some juicy acidity and it's ready to drink.
With red fruit aromas and soft tannins, this is a fresh and juicy wine. There is a touch of spice and smoke from wood aging, as well as a brisk black-currant acidity. The wine is completely ready to drink now. Screwcap.
With refreshingly tart blackberry fruit, this Zweigelt has some concentration and displays a good balance between light body, refreshing acidity and clean, lively fruit notes. A great party wine.
With relatively high altitude vineyards, Chiroubles can produce wines like this, with an austere backbone and high acidity. Together they make for a tight wine with red berries and a dry texture. Age for six months.
With residual sugar at 15 grams/L, this definitely drinks off dry. The fruit is spicy and bright, rounded off with a lick of honey. Apple, pear, lemon verbena and even a suggestion of breakfast tea come through.
With residual sugar at 200 g/L, this is much more concentrated than the average wine labeled Late Harvest. With enough acidity to stay focused and avoid any suggestion of syrup, it's an exceptional value. Deep peach and apricot flavors and a hint of caramel linger through a satisfying finish.
With residual sugar at about 1.35%, this balances the acidity without seeming sweet. Hand-picked and whole-cluster pressed, this immaculate, fresh, generous and stylish Riesling is always at the top of the list of Washington's best. Loaded with grapefruit, citrus and stone flavors, it cleans the palate and piles on the details as it rolls into a finish that lingers for well over a full minute.
With residual sugar measuring 17 g/L, this puts the emphasis on fruit flavors that are forward, round, ripe and slightly sweet. It's right down the heart of the plate in terms of Washington styles; apple and peach the main flavors.
With residual sugar of 15.2%, this is a very sweet wine, but crisp acidity gives it complete balance. The flavors are direct and appealing and, as the variety suggests, powerful in tangerines and honeyed oranges.
With residual sugar of 22.4%, this dessert wine has fantastically sweet flavors of apricot jam, tangerine marmalade, gingersnap cookie, vanilla and crème brûlée, balanced with crisp acidity. The alcohol is a refreshingly low 9.8%.
With reverberating notes of crushed stone, this dry rosé, made predominantly from Pinot Noir, suggests a more mineral expression of rosé. The palate offers delicate raspberry and cherry flavors and a surprisingly plump mouthfeel that clings nicely through the finish.
With Ribera wines there's an assumption of tannic presence, but this older vintage, while displaying a classy bouquet, is brutally tannic, with an acid-washed palate. Splashes of cranberry and plum flavors are cut by lemony acidity and drying sandpaper tannins.
With rich apricot juice, sweet red apples and a dry spiciness, it is complex and has aging potential. A mineral element in the texture emphasizes the dry yet rich nature of the wine. Drink from 2015.
With rich cherry fruits and a firmer underlying structure, this is a dense wine. It is still fresh and fruity but has also developed a broad, generous feel that gives weight. It is ready to drink.
With rich fruit that is balanced by tight acidity, this shows both the structure and the fragrant red berry flavor of the vintage. The acids cut through the wine to shape its freshness, highlighting its dark tannins. It needs to age for 4–5 years.
With rich fruits, this is a ripe and full-bodied wine. With ease and concentration, it handles considerable youthful acidity plus berry fruits and structure. It should be fully integrated by the beginning of 2015.
With rich melon aromas, ripe apple flavors and a soothing, almost soft texture, this wants some rich, sophisticated cooking to go with it, like sautéed fish with a classic French sauce. Subtle acidity keeps the notes of almond and apple lingering on the finish.
With rich pear and apricot flavors, this is a blend of old-vine Ugni Blanc and Rolle. Ripe and full bodied, it is pointed up with spice that balances the fresh fruitiness. The wine, tangy and with a warm aftertaste, is ready to drink.
With rich tiers of blackberries, cherries, currants and sandalwood, this Petite Sirah also has a salt and pepper meatiness to it, like a great hamburger. Its sturdy tannins will play well with roasts. Should hold for some years, but if you open it now, give it plenty of time to breathe.
With rich tropical fruits and a ripe, opulent feel, this is a full-bodied wine. It has weight, layers of toast and apricot and peach flavors. Soft and round, it could be drunk now, although it would be best to wait until 2015.
With rich, candied raspberry and cherry flavors, this Pinot is saved from simplicity by good structure. The tannins are rich and fine and come in equal parts from grapes and oak barrels. Acidity is pure cool climate. Give it a little more stuffing, and the score would soar.
With rich, honeyed flavors of apricots and oranges, this flashy, dramatic Chardonnay seemingly tastes as sweet as a pastry, but the amazing thing is that it's actually dry. It's brisk in coastal acidity, with complex nuances of toasty oak and a creamy mouthfeel. For drinking now.
With rich, ripe black and red cherry, mocha, cinnamon and sweet oak flavors, wrapped into a smooth, silky texture, this Merlot is a good followup to the winery's 2008 vintage. Drink it soon with a nice char-broiled steak.
With rich, sweet blackberry and cocoa flavors, this is a very nice Cabernet for drinking with a good meal. It's a little rough around the edges, with jaggy tannins. Ready now.
With ripe aromas of cough syrup, baked berry, cherry and smoke, this Malbec offers a bit of everything. The palate is full but has energy, and the flavors of boysenberry, blueberry and chocolate come in a big, pounding wave. Finishes chunky and jammy, with adequate freshness.
With ripe berry fruits, this smooth wine has a layer of balanced tannins. It is structured, jammy in character, full of black currant flavors and final acidity. Drink from 2016. The château's history goes back to the 14th century and became a ruin after the 1789 Revolution. It was completely restored after World War II.
With ripe blackberry and cherry flavors, the fruit of this dry wine stands out, making it enjoyable despite very tough tannins that currently make it astringently sandpapery. A good effort, although the challenge for Unti is to tame those fierce tannins.
With ripe blackberry, beef jerky and cassis flavors, wrapped into strong tannins, this is good to drink now with foods that want a dry, full-bodied and fruity red wine. It should hold in the bottle for a couple of years.
With ripe blackberry, blueberry, cherry, cocoa and oak flavors, and smooth tannins, this is a delightful wine to drink now.
With ripe blackberry, currant and cassis flavors accented with smoky oak, this Cab is a bit soft and direct in the mouth. It's a rich wine, but not particularly complex. Drink now.
With ripe cherry-berry and tobacco-spice flavors, this is a bit hot in alcohol and rustic in astringent tannins. But give it the right greasy food, such as barbecue ribs, and it will rise to the occasion.
With ripe fruit and a light layer of tannins, this is a fruity wine, packed with red fruits and black cherry flavors. It has a dusty background that will allow it to age for a few more months. Drink from the end of 2016.
With ripe fruit and caramel aromas, this is a rich wine (40% Grenache, 40% Syrah, 10% Cabernet Sauvignon, 10% Cinsault). The second rosé of Château Vignelaure, it's full of sunshine, with rich red berry flavors that are given a larger character by the touch of vanilla that makes it food-friendly.
With ripe fruits and balanced tannins, this wine is developing well. It has generous berry flavors, ripe black currants and refreshing acidity. The tannins are still prominent and need to soften. Drink from late 2016.
With ripe fruits and solid tannins, this is going to be a rich wine. It has plenty of acidity to balance this richness. At the same time, the tannins are going to allow it to age well. Drink from 2023.
With ripe fruits, this generous wine also has a great line of acidity. A touch of vanilla gives extra richness. At the same time, the balance with the fresh lemon flavors and ripe peaches is just right. Drink now.
With ripe Merlot dominating this fine, blackberry flavored wine, it is fruity and rich. The acidity gives a crisper edge to the wine while the tannins come from a dry core. It is a wine in progress, full of potential and likely to be ready to drink from 2018.
With ripe tropical fruit, peach, pear and green apple flavors and a nice creamy mouthfeel, this is a good everyday white wine made in the modern, fruit-forward California style. At the equivalent of $4.50 a bottle, it's a bargain.
With ripe yet oaky aromas, this is a basic Malbec to enjoy with simple foods. The palate is juicy but comes with a buttery, creamy feel. As for flavors, look for buttery oak riding on top of modest, quick-hitting berry. On the finish, it's oaky more than fruity.
With ripe, forward cherry, raspberry, cola and toasty oak flavors, this is a Syrah to drink now. The tannins are soft and velvety, and there's just enough acidity for balance.
With ripe, generic fruit flavors, a soft texture and slight sweetness, this is a very easygoing, easy-drinking, light-bodied wine.
With ripe, jammy blackberry and plum flavors, gently touched with smoky oak, this is a nice Cab for drinking now. Smooth and silky, the tannins will work well against grilled beef.
With ripe, spicy fruit, this is a concentrated, dense wine. It has young, firm tannins that are beginning to integrate with the juicy black fruits and fine, perfumed acidity. This is a serious wine, showing how well this estate is developing even in a difficult year. Drink this from 2022.
With robust aromas of cola, coffee, dry leaves and blackberry, this lusty blend of Cabernet Sauvignon, Malbec and Cabernet Franc outperforms its reasonable price tag. Despite being big and dark, the palate is juicy in feel. Flavors of cassis and black cherry are backed by chocolate and mocha, while the finish is deep and pure, with toasty notes and additional chocolate. Drink through 2018.
With roots spanning back to the legacy of Dante Alighieri, this special estate in Valpolicella has teamed up with Masi to make some of northern Italy's best wines. This offers dark concentration, with rich berry and spice aromas.
With round clove and dried herb flavors, this wine has a soft texture of integrated tannins and subtle oak, highlighted with pencil shaving and cedar notes. Its blackberry and black currant fruit is complemented by a tantalizingly dark, lush fig note.
With rubbery, slightly herbal aromas of generic red berry, this comes across standard on the nose. In the mouth, it's fresh but smacks hard with acidity, while simple raspberry and plum flavors end herbal and lightly baked tasting.
With rubbery, smoky aromas and mild berry scents, this light-framed Tempranillo is bright on the palate and easy to quaff. Berry, plum and a touch of bitter chocolate are the flavors.
With Sangiovese at its base, this Bolgheri blend opens with a dark, garnet color and overripe aromas of strawberry, candied fruit and spice. It's slightly disjointed, with medium intensity and staying power.
With saucy, herbal, briny aromas and a short, limited but fresh palate, this qualifies as a light, cool-climate Pinot Noir. Salty, briny red-plum flavors finish with citric tang and a note of sea foam.
With Sauvignon Gris and Muscadelle as part of the blend, this is an attractively perfumed wine. Apricot, pear and quince flavors are already well integrated. The texture is light, with just a touch of orange zest. Drink now.
With savory aromas of soy sauce and beef broth, this is not only fruity smelling, it's meaty on the nose. The palate is full and voluminous, but not thick. Flavors of boysenberry and blackberry are slightly leafy and green, while the finish shows a good texture and grabby tannins.
With savory, leafy, balsamic aromas, this is good but sedentary on the nose. In the mouth, it's full but a little flat, with a mild pulse and meaty, balsamic flavors of earthy berry and prune. A short, earthy finish closes it out.
With scents and flavors of chocolate-covered cherries, this pretty and accessible Pinot Noir promises a bit more than it delivers. The light cherry fruit turns a bit earthy and tannic as it winds into a quick finish.
With scents reminiscent of an early morning hike through a foggy forest, it features aromas of cola, sassafras and a damp, earthen funk. It hits the palate with a medium body, delivering some violet florals at first and, with enough swishing, finishing on sanguine flavors of red meat.
With scents that are high toned and slightly green, this sharp and leafy Cabernet includes smaller percentages of Malbec, Petit Verdot and Merlot that are sourced from the Alder Ridge Vineyard. Compact flavors of cassis, smoke and earth combine to form its core.
With searing, upfront acidity, this wine takes on a briny character that accents the high-toned lemon zest and melon notes on the palate. Aged only in old French oak and stainless steel, its fruit remains fresh and unencumbered through the finish.
With serious structure and a firm grip, this 100% Cabernet from Livermore's vaulty Concannon is a very impressive effort from a strong vintage that's easy drinking and well integrated, tasting great right now with plenty of rich tannins, pleasing blueberry and cassis with a shot of chocolate on the finish for good measure.
With seriously dense tannins, this shows great structure. Rich and full of ripe fruit, it also has a fresh streak that gives it a lift. The structure will allow the wine to age over many years while the fruit and acidity will give it crispness. Drink this impressive wine from 2027.
With seven years in bottle, this Cabernet Sauvignon-led blend is what it is. The nose is stewy and raisiny, with baked berry notes. Like the nose, it feels raisiny and heavy. Flavors of raisin, fig and chocolate keep the theme going, while the finish is herbal and earthy in flavor, with heat.
With seven years on lees before disgorgement, this wine already shows some maturity. It is rich while also having the intense acidity of the vintage. Turning to gold in color, it is balanced and dry as with all the Paillard wines, although with age that character becomes less obvious. Drink now for the fruit or until 2024.
With sharp acidity and pungent black currant, plum and raisin flavors, this muscular Cabernet is probably best to drink now. It's an interesting wine, with a spicy, tannic finish.
With sharp acidity, a hot mouthfeel and rich flavors of cassis liqueur and chocolate-covered raisins, this Cabernet Sauvignon-based blend tastes more like Port than a dry table wine. Lots of new French oak does not restore balance. Drink up.
With short wood aging, the wine has preserved its primary attractive blackberry juice flavor. It is solid and chunky, while keeping freshness. For drinking now.
With significant amounts of Mourvèdre (15%) and Grenache (8%) blended in, this drinks more like a GSM than a Syrah. Cranberry, herb and woodspice aromas are followed by tart, sleek fruit and smoke flavors that linger.
With signs of its wood aging that are balanced with firm tannins and concentrated black fruits, this is a solid wine, packed with tannins. There is a touch of dark chocolate as well as the ripe fruit. It is a fine wine, ready to drink from 2020.
With signs of new wood on the palate, this is a wine that maintains the polished feel of the wines from Pichon Lalande. It has a stronger presence of Cabernet Sauvignon in the blend than in the past, making it more structured than its predecessors, with a dominance of black currant flavor. It shows the soft side of the vintage, but is also meant for aging.
With six months in wood, this wine shows a strongly spicy character that gives a toast taste. The fruit is still developing, although it shows promise with its rich tannins and black-currant flavors. Wait until 2018 before drinking to let it live up to its potential.
With six months of oak aging, this wine has been smoothed, allowing the tannins to broaden out. Along with the blackberry-jelly flavor, the wine is rich while also structured. It needs a little time, so drink from 2017.
With six months of oak aging, this wine has both richness and spicy concentration. It is densely structured and solid with tannins. The black fruits are spreading through the wine, giving another element of richness. Dark and dense, the wine needs to age further. Drink from 2018.
With six years' aging, this is a delicious, soft and mature wine. The fruit and acidity have been subsumed into a balsam and spice flavored wine, with a touch of mint and sweet chocolate. It is delicious now, not for aging further.
With sizable additions of Petit Verdot, Merlot and Cabernet Franc and aged nearly two years in new French oak, this wine has lavender scents and soft, rounded edges. Mountain tannins and fresh acidity frame its chocolate and dark, spicy berry flavors. It finishes on a toasted oak note.
With sizable yet soft tannins firmly in place, this wine unleashes substantial flavors of raspberry and prosciutto-wrapped fig. Its seamless texture is dotted in vanilla and smoky meat, ending with plush, round knots of blackberry pie.
With slightly sharp, herbal red-fruit aromas, this representes the lighter side of Garnacha. In the mouth, it's choppy but fresh, while leafy flavors of plum, raspberry and peppery spice finish fiery and dry.
With slightly subdued aromas of spiced apples and lemon, this Gewürztraminer introduces itself a bit unusually. The round, full-bodied palate reveals more characteristic lychee and floral tones offset by soft lemony acidity. It concludes with a hint of alcoholic warmth.
With small additions of Petit Verdot and Merlot, this is a robust, full-bodied and affordable red that's thickly tannic at first before allowing a defined sense of vanilla oak and black cherry to speak in unison.
With small amounts of Carignane and Petite Sirah, this hails from the winery's estate vineyard in Dry Creek Valley, one of the great sources of Zinfandel in California. It is a very fine Zin, showing near perfect balance. Tannic and dry, the blackberry, blueberry, cherry, chocolate, sweet leather and spice flavors are enriched with the vanilla and smoky char of oak.
With small amounts of Petite Sirah and Petit Verdot, this likable, broadly appealing wine is well made, generously rich and softly layered in blue fruit, chocolate and integrated American oak.
With small percentages of Merlot and Malbec, this Cab offers distinct herbal notes, its body medium in weight and acidity. Clove and fig round out the profile.
With small percentages of Syrah and Viognier, this Petite Sirah is simple and has a pronounced smoky personality.
With smidgens of Viognier and Sémillon, this wine offers aromas of sweet jasmine and fig, and is bright with some heft on the palate. With suggestions of tropical fruit and apricot, the acidity is subtle.
With smoky aromas and strict tannins, this is initially an austere wine. The fruit remains firm and tight, very powerful, while the final acidity gives a delicious, more juicy finale.
With smoky aromas and structured tannins, this is still young and firm. Under those tannins, the black currant fruit is developing to give a ripe wine with fine acidity and structure. Drink from 2020.
With smoky aromas, this starts out as an enticing wine. On the palate, the fruit is surprisingly soft for a Nuits-St-Georges, with the wine's evident structure showing an open character, edged with wood and red plum and currant flavors. The dry tannins give shape, but do not dominate this big wine.
With smoky new wood aromas and delicate fruit flavors, this wine hasn't quite come together. The fruit is light, but the wood structure isn't. Red berry fruits do show, but they are easily lost in the spice and heavy toast.
With smoky tannins and tangy acidity, this wine is solid, dense and full of toasty wood. Over this structure, black currant notes are fragrant and attractive. Drink from 2018.
With smoky, ashy aromas and soft, slightly sweet medicinal flavors of cherries, root beer and vanilla oak, this Pinot might improve with age, but is currently a bit simple.
With so few Mallorcan wines on the market, Anima Negra operates in a vacuum. Thankfully the winery excels with this red made from the local Callet grape. Dry, light, spicy aromas of sandalwood, tobacco and cherry come in front of a medium-bodied, creamy and oaky palate. Flavors of ripe yet spicy cherry and plum finish with notes of wood smoke and baking spices. Drink this unique wine through 2024.
With so much intensity, botrytis and concentration, this is going to be impressive. It is still very young, at a closed stage, but the ripe currant as well as the honey dominate. Great wine.
With soft acidity, gentle tannins and candied raspberry fruit, this is an easy-drinking Zinfandel. The alcohol is high, giving it a glyceriney sweetness.
With soft acidity, this is already an attractive, warmly white wine. Orange and tangy citrus flavors are balanced by a light touch of wood aging that gives spice. It needs a few more months, so drink from the end of 2014.
With soft tannins and fresh fruits, this light, crisp wine has a red fruit-flavored character that is intense in its acidity. Drink now.
With soft tannins and ripe berry fruits, this is an immediately accessible wine. It has a fresh character, with a smoky edge and a ripe, smooth aftertaste. This would make a great barbecue wine for the summer.
With soft tannins and sweet red-berry fruits, this is a wine that is made for early drinking. It does have a firm core serving to give shape to this otherwise smooth, juicy, fruity wine.
With soft tannins, gentle acidity and herbal flavors of blackberries and cherries, this dry Cabernet displays classic Alexander Valley character. It's a little simple now, but should develop interesting bottle complexities over the years.
With soft tannins, this wine has a full, fleshy character that's laced with acidity. Black currant fruits and only hints of dryness suggest it is ready to drink.
With solid berry and plum aromas, the bouquet is friendly and nice. This is fresh and fruity in style, with hints of leather and chocolate accenting core berry and plum flavors. An earthy, warm finish with leathery notes is the final act.
With solid peach aromas and an otherwise clean nose, this llama is worth the ride. Peach and honeydew flavors are sweet but not cloying or mucky, and there's even a hint of spicy white pepper to give the finish character.
With some 30,000 cases produced, this well-distributed wine shows broad appeal with its bright cherry and blackberry aromas that are backed by touches of leather, tar, licorice and dried ginger. The wine is soft and supple on the finish, with a touch of chewy sweetness.
With some age, this bone-dry wine has softened and filled out. There's still a lemon aroma as well as crisp acidity on the palate, but they are less tight now, rounded and with a fine balance between fruit and acidity. It is still a year off maturity, so wait until 2018.
With some age, this is a gloriously ripe and toasty wine. It has a rich character emphasized by the round texture and the creamy mousse. It also has great concentration, bringing together acidity as well as dense secondary flavors. With its rich, mature character, it is best suited for food. It is ready to drink, but will hold well through 2025.
With some attractive bottle age, this pale rosé is warm and rich. Spice contrasts with crisp red fruits and acidity. The wine is ready to drink.
With some attractive perfume, this is a crisp sparkling wine that's brightly fruity and touched with spice and lemon acidity. It has a pepper edge and a tangy mouthfeel, and finishes on a bold, citrusy note.
With some attractive tannins and strawberry fruits, this wine has kept its light character. It is developing well into an attractively fruity wine that will be ready from the end of 2016. This is part of a larger estate, Château Haut Rocher, across the line from Castillon in Saint-Émilion. It has been in the family since the 17th century. Jérôme et Béatrice de Monteil took over both properties for the family in 2010.
With some barrel-aging at the back, this Pinot Nero-based sparkler shows a sassy and sophisticated side with apricot, honey, cinnamon and a touch of white pepper. Warm tones of baked bread and spice fill in the rear.
With some blackberry, cassis and oak flavors, this is a pretty good wine. It's a little green, and the acidity is sharp. Drink up.
With some bottle age, this nonvintage wine is beautifully integrated. Crispness accompanies a rounder, riper character, with green plum and lemon flavors cut by sliced apple and acidity. The blend brings together the three Champagne grapes in equal measure and reflects that in its well-balanced aftertaste.
With some Chardonnay in the blend, this is a ripe, yellow and white fruit flavored wine. It is soft, creamy and balanced between the crisper acidity and rounded fruit. Finishing with lemon zest, it is ready to drink.
With some Chardonnay in the blend, this is a wine that combines a toasty character with rich yellow fruit and green plums. There is a good tang of orange zest that brightens the aftertaste of this rich wine.
With some concentration and ripe green fruits, this complex wine has a mineral structure, tangy acidity as well as a bright, crisp aftertaste. It's going to develop into a serious wine over the next two years. Drink from 2016.
With some concentration from skin contact during fermentation, this is a wine with richness, spice and apricot character. The palate is full with hints of toastiness, with the ripeness laced by a fresher burst of lemon acidity, resulting in an overall well-balanced wine.
With some earthy aromas, this is a rich wine. It has weight, layers of wood and attractive strawberry flavor. The fruitiness is contained within a firm tannin shell that suggests the wine could age.
With some earthy, rustic flavors the wine seems to have missed out on some of its fruit. It is more about structure and firm tannins with only hints of juicy fruit behind.
With some extra weight, this is a solid, red currant and berry driven wine. Its fruit is right up front, backed by a mineral acidity that cuts through the richness. It's definitely a food wine, and equally an impressive wine that needs to age for up to a year.
With some fermentation in barrel, this wood-touched wine is rounded as well as fruity. Citrus and pineapple flavors give liveliness, with acidity cutting through the spice. Drink now.
With some firm structure behind the red fruits, this wine will have a good future. A dry core sustained by the acidity is waiting to burst out and give a ripe, fruity while always fresh wine. Drink from 2018.
With some firm structure, this wine also has great fruitiness. It offers plenty of raspberry fruits, good acidity and a solid texture of tannins. The acidity keeps the wine perfumed and fresh. Drink the wine from 2019.
With some firm tannins and considerable red fruit juiciness, this is a wine that combines a good fruity character with a solid structure. The balancing side is the acidity and very fresh finish.
With some firm tannins as well as solid structure, this is a dry wine that needs time to fill out. The fruit is there and will develop well over the next two years. Drink from 2018.
With some good bottle age, this is a soft, biscuit- and almond-flavored wine. There is a crisp edge from the grapefruit flavor underneath, making this a Champagne that's full of character and ready to drink now.
With some good concentration and hints of the wood aging, this ripe, full wine has both fruit and tannins. A stalky, black currant element adds texture as well as a fresh aftertaste. Drink from 2016.
With some good maturity, this is a rich, fruity Champagne. It comes from the southern Aube region, which endows a more tropical feel, bringing out melon and apricot fruit flavors as well as crisper citrus. A great apéritif style, it will also go with food.
With some good years of aging, this wine is smooth and generous. It still has all its black fruits and acidity along with some integrated tannins that are now a part of this ripe wine. It is ready to drink.
With some good, ripe fruit and a core of dry tannins, this wine benefits from wood aging and rich berry flavors. It is solid and chunky, with a fine edge of black currant acidity. It could well age for 2–3 years, but can be drunk now.
With some maturity, this is a rich, full-bodied wine. Its crisp fruitiness has been tempered with a more toasty, yeasty character that adds complexity. The wine has good depth, with spice and a steely minerality coming together with the fruit. Drink now.
With some new oak, this is an easy Sauvignon Blanc, with jammy oranges, pineapples and apricots. The acidity is just fine, giving a bright edge to the fruit.
With some oak aging, this is a naturally rich wine that has a rounded, full character. It's generous, opulent and full of yellow fruits, ripe red apples and the subtlest touch of toast. Drink now, or keep until 2015.
With some Pinot Blanc blended in for richness, this wine has a honeyed edge to the lemon, pineapple and pear fruit flavors. It's crisp with Monterey acidity.
With some richness, red fruits over wood and a full-bodied structure, this is a solid, dense wine. Acidity is present, while the ripe juicy fruits more than balance it. The tannins offer a firm structure and suggest aging.
With some richness, this is a drink-now rosé. The initial fresh fruit has diminished, leaving a rounded, caramel-flavored wine without acidity.
With some structure to go with the blackberry fruit, this is fruity and still light-bodied. With soft tannins and acidity, it is ready to drink.
With some sweetness, this is a fruity, juicy wine that's tasting very young at this stage. It's fragrant with a light touch of white currants and spice and a dominant presence of acidity.
With some sweetness, this is a ripe and full-bodied wine. It tastes of honey as well as creamed pear and apricot, all gathered within a soft texture.
With some sweetness, this red-currant-flavored wine gets its ripe feel from a hint of honey. The wine is rich, its acidity lying easily with the warm, open fruit.
With some tannins and a good balance between acidity and ripe red berry fruits, this is already an attractive, fresh and young wine. A light of touch of tannin keeps it well in order. Drink now until 2016.
With some tannins and structure, this is still a juicy, red-berry-flavored wine. Acidity and the lightly dry core give shape to the bright, ripe fruitiness. Drink now.
With some tannins and with bright red fruits, this wine is structured and has attractive acidity. A perfumed wine with a fruity future, it will be ready to drink from 2018.
With some tannins, even a touch of wood, this is a weighty wine, giving juicy plum flavors along with acidity. It is rich and concentrated, although ready to drink now.
With some tannins, this is a full-bodied and ripe sparkling rosé. It has strong wild strawberry flavors that give the wine a very fruity character. A sense of structure enhances the naturally rich nature of the wine.
With some tart pink-grapefruit and lime flavors, this bone-dry Sauvignon Blanc is fine to drink now. The acidity gets the tastebuds watering.
With some veggie and green, stemmy notes alongside tones of cherry and cola, this doesn't taste fully ripe. It's a very dry wine, with brisk acidity. Drink now, as it's unlikely to develop with age.
With some weight and attractive fruit richness, here is a wine that brings out all the red fruitiness of a Beaujolais cru, while not being unduly burdened with tannin or structure. Its fruitiness should be taken advantage of now.
With some weight behind it, this is a rich wine, spicy and ripely fruity. The red berry fruits offer a sweet edge, with a tannic character that turns the wine very food friendly. A rosé for cold weather.
With some weight behind it, this is a rounded wine, lightly flavored with apricot and lemon and a tang of bitter orange zest. The acidity is soft, an easy element in the texture.
With some weight behind the firm tannins, this is beginning to develop into a dense and powerful wine. It has black plum and berry fruits and a layer of fresher strawberry juice. Throughout there are dry tannins to hold the structure together.
With some weight, this has raspberry flavor to go with its sweetness. Berry fruits dominate in a wine that is full in the mouth.
With some wood aging in French oak, the wine seems to have smoothed out the fruitiness. It is soft with a light spice and hints of green apple. The wine is ready to drink.
With some wood aging, this is a toasty, perfumed wine. It has a stony, structured character with plenty of acidity as well as ripe apricot and sweet apple flavors. The crispness has been tamed by the wood aging to give a ripe, full in the mouth wine. Drink from 2017.
With some wood aging, this is an attractive, smooth and ripely fruity wine. The vanilla and spice wood flavor underlines the peach and apricot fruits that are still young and fresh. It could do with another few months in bottle, so wait until the end of 2014.
With some wood aging, this limited-production wine comes from 45-year-old vines. It balances the lightly spicy wood flavors with crisp citrus fruits. The wine is still young, still fully integrating and will be much better from 2017.
With some wood fermentation, this is a particularly rich wine. The wood gives roundness and extra richness that is balanced by the mineral and taut texture. The fruit is less important than the texture, a background of crisp apples and tight acidity. This bottling is ready to drink.
With spice and dark coffee flavors, this wine shows some wood aging. It also has considerable acidity and the brightest strawberry fruit. Lively and fragrant at the end, it can be drunk now.
With spice and layers of wood aging over the black-cherry fruit, this is a wine in progress. It has the bright character of the vintage, full of acidity and with the potential of great fruitiness. From the Vergennes sub-section of the Corton Grand Cru, it has a good future. Drink from 2021.
With spice and new wood balancing the generous black fruits (40% Merlot and 25% each Cabernet Franc and Cabernet Sauvignon), this rich wine has good potential. It is warm and generous, packed with both acidity and a solid structure. Drink from 2017.
With spice and wood right up front, this wine is toasty and rich. It has a creamy texture along with bright acidity and a generous body. The wine, with its smooth, ripe aftertaste, is of course young. Drink from 2017.
With spice as well as ripe fruit, this is warm, rich wine. It is tangy with acidity and lemon zest while being full with hints of yellow fruits. This generous wine is ready to drink.
With spice, a touch of toast and ripe fruits, this is an attractive, tangy wine. It has apricot and peach flavors as well as a full, rich texture. The wine should age a year before drinking.
With spicy aromas of kirsch and dark plum accented by cedar and tobacco, this blend of Carmenère, Cabernet Sauvignon, Syrah and Merlot is a whopper. In the mouth, it's thick and syrupy, with chewy tannins and bold flavors of baked berry and chocolate. On the finish, brown sugar and coconut enter the frame. This is ultraripe and aggressive, but it honestly exemplifies Chile at the high end. Drink now–2017; 250 cases made.
With spicy oak and very ripe fruit aromas, this wine is full bodied and mouthfilling, with rounded tannins and good flavor length on the finish. A very good example of the varietal, it's easy to enjoy.
With spicy orange, pineapple, candied ginger and honeysuckle flower flavors, this is a tasty Gewürz. It's not officially sweet, but so soft in acidity that the slight residual sugar is magnified, making it taste almost off-dry.
With spicy wood and mint aromas, the wine has ripe blackberry fruit, sweet tannins and some fine concentrated dark flavors. It is structured with a dry core of acidity and fruit skins. Ready to drink, but worth aging.
With stainless steel-fermentation and time in oak, this seamless, elegant white is stony in mineral notes and inviting in aromas of white flowers. Lurking golden-honey and crème-brûlée richness add texture and body, while the finish becomes clear and crisp.
With stalky fruit and black currant acidity, the wine starts out lean. Then a richer, smoky wood character gives weight and sweeter flavors. Give the wine a year.
With straw and white-fruit aromas, this tropical-leaning Chardonnay is ripe on the nose. In the mouth, it's dense and tropical in nature, with melon, mango, papaya and green herb flavors. It's chunky on the finish, so drink now.
With strawberry jam and pink bubblegum flavors, made keen by fresh acidity, this Pinot Noir is Beaujolais-like. It's easygoing and made for drinking now.
With strong aromas of banana and walnut, this smells like banana bread. With decent acidity and a medium body, the finish shows a nutty note.
With strong fruity aromas like lemon and lime, this wine starts off bold and then turns more mellow and smooth on the palate. It has light vanilla accents and a creamy texture.
With strong new-wood character, this wine has vanilla and toast flavors. The concentrated red-berry fruits are suppressed, giving a wine that needs time to develop. Drink from 2018.
With strong new wood aromas, this concentrated wine shows vanilla as well as black-fruit flavors. Acidity cuts the richness, giving shape to wine and focusing on the balance. With firm tannins in the background, it needs several years. Drink from 2016.
With strong wood-aging flavors, this is a full, very ripe and concentrated wine. Coming from old vines, it has depth of flavor, both fruity and rich. Peach and pear flavors dominate, along with spice from wood aging. The wine needs some aging, so drink from 2015.
With strong wood flavors giving structure to this otherwise fruity wine, this is a work in progress. It has delicious juicy peach and melon fruit, a full and rounded character and tight, refreshing final acidity. But wait until 2016 for the wine to be ready.
With strong wood flavors this is a wine that shows some good aging. It has spice, toffee and a rich texture. The wine is full, rich, mature and balanced.
With strong, upfront black currant, leather, black pepper and sandalwood flavors, this is a potent wine. The tannins are big, too, somewhat drying, but the fruit gives richness. Fine to drink now with beef, lamb and game.
With structure and fruit working well together, this ripe wine has good potential. It is still developing, with firm wood flavors as well as attractive acidity. Give it time and drink from 2019. The Philippe Starck-designed winery went into production in 2015; it's owned by developer Groupe Pichet.
With structure and some firm tannins, this wine is on the dry side. It has black fruits that will develop over time, and certainly show now with a juicy background. The acidity is refreshing even through the solid tannins. Drink from 2020.
With structured and ripe dark-berry fruits, this is a warm wine that has a good mineral edge. Fine tannins give a sense of shape to the rich fruit flavors. Drink now or age for 2–3 years. Screwcap.
With subtle wood aging, this is a smooth wine that has hints of toast over its delicious white and apricot fruits. Orange zest tang gives a delicious bite and texture, suggesting how well the wine will age. Drink this fruity wine from 2017.
With succulent cherry, red currant, herb and oak flavors, this is a tasty Cabernet. It's softly tannic and dry, with some real complexity. It might develop bottle complexity over the next six years.
With such pedigreed names as winemaker Aaron Pott and viticulturalist David Abreu, Bello's owners spared no expense in crafting this Cabernet. The result, while rich, is unexciting. It has ripe, flashy flavors of blackberries, cherries and new French oak.
With sugary blackberry and prune flavors, this tannic Zinfandel is pretty simple. It will pair well with burgers, tacos and barbecue.
With sugary, jellied flavors of cherry and berry, along with abundant oak-derived notes of sweet buttered toast and vanilla-cream, this is easy to drink.
With superripe flavors of prunes and chocolate-covered raisins, this Cab Franc lacks the cherried gracefulness you want in the variety. It turns porty in the finish, with high alcohol and caramelized brown sugar.
With superripe fruit, fat and glossy, with rich white fruits, round, dense and concentrated, this is a wine to ooze into the glass. It is perhaps not very Chablis, but delicious as a fine Chardonnay.
With swathes of delicious herbal and green Sauvignon Blanc fruit just delicately underpinned by the wood aging, this is a wine that is rich while remaining so crisp. It is the tangy grapefruit and crisp texture that will allow this wine to age. Drink from 2020.
With sweet-and-sour cherry and blackberry flavors, this Cabernet tastes a bit like menthol cherry candy. It's a straightforward wine, but good for burgers and everyday fare.
With sweet and sour grapefruit, peach, white flower and orange flavors, this wine has lots of acidity that makes the mouth water. It finishes a little off-dry, making it perfect for salty tapas dishes.
With sweet berry, cherry and spice flavors, this is a fine wine for drinking now with everyday fare. It's soft and a little sweet, with bracing tannins.
With sweet blackberry, cassis, anise and mocha flavors, this Cabernet is a flashy wine, but you'll find some overripe, raisiny notes toward the finish. Drink now before it goes downhill.
With sweet flavors of citrus and tropical fruits that are simple and syrupy, this Chardonnay is all right for drinking now.
With sweet flavors of honey, lemons and limes, this is a likeable Sauvignon Blanc. A fine burst of citrusy acidity provides needed balance.
With sweet flavors of honey, pineapple, mango and pear, followed by an oak-driven buttered toast note, this delivers more for the price than many Americans will expect. Zippy acidity keeps everything clean and balanced.
With sweet oak, buttered toast, vanilla, pineapple and mango flavors, this is an easy Chardonnay to drink now. The price is good for a Chard this rich and creamy.
With Syrah and Aragonez (Tempranillo) forming the blend, it's no surprise that this is an aromatic, smoothly tannic wine. The earthy aromas blow away to give a wine with structure, flavors of blueberries and raspberries plus a dense, tarry aftertaste. Drink from 2016.
With tangy acidity and complex flavors, this is easily the best of Baxter's three 2009 releases. The raspberry and cherry flavors vie with an earthier note of mushroom, and there's a savory edge of balsam and cola. The oak is evident, but has been adroitly applied. Dry and silky, this is capable of aging for several years in a cellar.
With tannins and new-wood flavors, this rich wine is also structured. A smoky character from the wood is shot through by perfumed red fruits. The aftertaste shows more of the wood flavors that need to integrate. Drink from 2018.
With tasty black currant, plum and prune flavors, this Cabernet is a little overripe, but it succeeds nonetheless in providing pleasure. It's bone dry, with a nice bite of astringency.
With taut acidity and a line of minerality, this is as fresh as possible but with a kick of structure and herbal texture. It's crisp, clean, well-made, with the fruit right in balance with the acidity. Screwcap.
With that extra concentration that comes from low-yielding old vines, this has great depth of flavor. It has an apple flavor and crisp, citrusy acidity as well as a more toasty character. Complex and certainly ageworthy, this should keep for at least five years.
With the '05, Bucklin is getting a handle on this old-vine field blend of two dozen varieties, which seems to do best in cooler years. It's a rustic-chic wine, with a brawny muscularity tamed by extreme dryness, and even though the alcohol is 15.6%, it doesn't feel too hot.
With the '06 Reserve, Beaulieu has crafted a dry, herb-tinged Pinot of great style and sophistication. The cherry, cocoa and tobacco flavors are restrained by California standards, resulting in a wine whose structure stars. Should age, too. Best now through 2012.
With the 2009 vintage, De Loach is at the top of its Pinot Noir game, and this one, from a chilly vineyard south of Sebastopol, is among its best ever. The crisp acidity, like a squirt of lime, that accompanies the raspberry, cherry and persimmon fruit is bracing. Meanwhile, a mushroomy earthiness gives complex layers that don't stop. It should age through the next decade.
With the addition of 15% Syrah, this is a meaty wine, compact in red fruit, leather and clove. Integrated oak girds a soft tannic structure that's approachable and easy to please.
With the addition of 20% Grenache, this pushes the rich fruit flavors front and center. Ripe blueberries are in the foreground, cutting through some astringent tannins. There is little evidence of the herbal character that many Washington Syrahs evoke, but it's a bold, fruit-driven wine that is immediately enjoyable.
With the addition of 24% Merlot, this big burly red is simple and soft in its elements of cedar, graphite and soy. The fruit is black and jammy.
With the addition of 8% Petite Sirah for color, this jammy bottling offers boysenberry and blueberry fruit, along with oregano and a touch of tar on the nose. Deep berry flavors and lava rock minerality lead the palate, with peppercorn and roasted herb notes adding depth, and a tannic backbone providing structure.
With the alcohol clocking in at 16%, the wine has a taste chili pepper, with raisin and plum notes.
With the amalgamation of Château Magdelaine into this one property, the estate is now a considerable 58 acres. The wine is now performing in top gear. Powerful tannins drive the mainly Merlot blend with 10% Cabernet Franc. It still shows signs of the wood aging and these will disappear to leave a richly endowed wine with a fine future. Drink from 2026.
With the appetizing scent of lemon-spiked pear sorbet, it delivers breezy refreshment. A tight, linear body is displayed against a mineral backdrop. The finish is softer than expected, like a caress.
With the blend consisting of 40% Grenache and equal parts Syrah and Mourvèdre, this wine hails from Lonesome Spring, Watermill and Sugarloaf vineyards. Aromas of milk chocolate, herbs, plum and peppery spices lead to a textured palate with a luxurious feel.
With the classic tongue-tickle of young Vinho Verde, this fresh, crisp and off-dry wine is immediately drinkable. It has ripe orange and sweet citrus fruitiness, and plenty of acidity.
With the concentration that comes from old vines, this is a rich wine intense with black-fruit flavors. It offers layers of wood and spice, with tannins and a dense texture that mean it is only just ready to drink. Rich and dark, it will be better from 2017.
With the delicious black-currant aroma of Cabernet Sauvignon, this is a stylish, fruity wine that also has a firmly tannic side. One of a range of wines produced by consultant Stéphane Derenoncourt, this wine exudes the attractive acidity and the forward fruitiness of the vintage.
With the dominance of Pinot Noir in the Aube region, it is no surprise to find a vintage Champagne that is 100% from that grape. With a round character from the Pinot, as well as a hot vintage, this is a full-bodied wine with vibrant fruit and lively acidity. Drink now.
With the exact same rating as the awesome 2004, this new vintage of Aurus is an unbridled winner. It's a little creamy and sweet on first blush, but time and air reveals its darker, more serious side. Flavors of blackberry, barbecued beef and fudge tell all you need to know about ripeness and richness, and among the new classics of Rioja, Aurus is one of the leaders. Drink now and over the next three years. It's not really for long-term cellaring.
With the extra concentration from the low-yielding old vines, this is a dense wine, with its acidity contrasting the rich red fruit. It is round and smooth, with well-integrated tannins and a soft, fruity finish.
With the extra crispness of the 2007 vintage, this wine has lost its usual opulent character, but it has gained a great definition of structured fruit and flavors of cream, caramel, spice and pear. A benchmark Grüner from its home territory.
With the extra years of aging, this wine has smoothed itself out. It has lost that instant freshness of a young Muscadet and gained riper yellow and spice flavors that give it a full, rich character. There's just the right amount of acidity at the end to finish on a crisp note. Drink now.
With the faux leather label and over-the-top carrying case, this Amarone emphasizes its packaging. The wine inside is very appealing, showing bright fruit and cherry notes that are enhanced by sweet tobacco and spice accents. The finish is long and silky.
With the few years of bottle age, the wine is showing ripe fruits, the tannins well integrated. The combination of juicy acidity and ripe fruit, with the dry core, are bringing the development of the wine on well.
With the first hints of maturity on the nose, this is already a rounded and steely wine. The fruit shows as spiced apples and black currants, cut with intense citrus. But the fruit is giving way to a very precise, crisp and nervy wine that could still age further. For its best, drink from 2018.
With the fruit coming from Pepper Bridge, Seven Hills and Yellow Jacket vineyards, this winery's inaugural Walla Walla Valley release displays complex aromas of coffee, smoked meat, mineral, blueberries, violets and licorice. The dark coffee flavors are concentrated and dense, coming in waves and leading to an extended finish.
With the fruit coming from Stillwater Creek Vineyard, the aromas offer notes of coffee, cocoa, smoke, vanilla and purple fruit. The flavors are elegant in style, with nubby tannins providing the frame.
With the goal of adding subtle aromatics and structure, this wine was given eight months in 50% new French oak puncheons, with the other 50% in neutral. The wine intrigues as much as refreshes, with crisp acidity and bright sparks of citrus prominent. Medium bodied, it has a complexity of baked apple and pear lurking in the background.
With the hand-painted word “Magma” across the front of the bottle, there's no mistaking this wine as a child of Sicily's menacing Mt. Etna. The wine (this is the 6th edition made) showcases bright fruit flavors with raisiny overtones of plum and prune. It ends on a dusty mineral note.
With the heart-stopping acidity and intensity of an ice wine, this is an orange marmalade- and honey-flavored wine. It has a poised freshness to go with that great fruit flavor, delicious to drink now but sure to age.
With the heat of very high alcohol, the taste of overripe, raisiny fruit and a sweet finish, this is not a successful wine. But then, Mourvèdre is notoriously difficult to control.
With the high alcohol typical of 2010 vintage, this is a ripe, jammy and full wine. Black plums ooze richness against a background of firm tannins and acidity that will allow the wine to age. It is dense, concentrated and powerful, needing some time. Drink from 2018.
With the high percentage of Pinot Meunier typical of the producer, this Champagne is already ripe and smooth. The acidity and dry edge that come from its low dosage are finely integrated, framing its ripe white and citrus fruit. Drink now.
With the interest in Moscato at all-time highs, this lovely wine should find a lot of admirers. A delicate orange-blossom scent rolls into flavors of pink grapefruit, lemon rind and rose petal. The acids keep the sugars in proportion and the finish refreshing.
With the largest production in the entire Northwest, it is important that this wine express clean, varietal flavors with characteristic brightness and focus. And it does. Lightly herbal, fresh and clean, its fruit flavors suggest lemongrass, orange and ripe apple. Excellent balance and persistence
With the light body of Pinot Noir, this rustic wine shows the cherry flavors and high acidity associated with Sangiovese. It's dry and tannic.
With the lightest, freshest tingle on the tongue, this is an off-dry wine that is crisp and fresh, combining citrus with sweetness. It is light-bodied, bright and ready to drink.
With the majority of the fruit from the producer's Calistoga and Oakville estate vineyards, as well as its Healdsburg property, this is a dry, citrus-laden wine, zesty and refreshing in lime and grapefruit. The acidity is dialed high, yet remains balanced by the density of fruit and body, the overall effect just right in terms of ripeness.
With the massive honeyed sweetness, this dessert wine is easy to enjoy, but it has more going for it than just that. There are also polished apricot, pineapple brûlée and vanilla custard flavors.
With the next two vintages both damaged by hail, 2012 is the most recent normal crop from Pommard. This structured and solid wine seems to have an excess of wood at this stage, although the ripe red berry fruits do give a more generous character. The tannins, typical of Pommard, kick in—although not enough to spoil the fruitiness. Drink from 2016.
With the normally more northern Alvarinho in the blend, this wine has considerable freshness. That is mitigated by the wood aging that has broadened the wine and brought out tropical and yellow fruit flavors. The wine is ready to drink.
With the number of really good dessert wines available for under $12 per bottle severely limited, this is a refreshing ray of golden sweetness. Dried apricots add enough citrus pith to partially balance out the intensely sweet flavors. Drink in the lusciousness over the next couple of years.
With the pale color and flavor of a peach just turning orange-pink and a delicate mouthfeel, this is a great example of blush bubbly made from Pinot Noir and Chardonnay. It shows a great deal of class for the price.
With the pale color of onion skin, this rosé has muted aromas of damp earth and dried rose petal. The lean, diluted palate reveals suggestions of red berry alongside brisk acidity.
With the palest pink color, this crisp wine is made from Pinot Noir and Chardonnay. It's fruity, layered with red currants and cherries that are tightly textured. The aftertaste, dry and fresh with a hint of spice suggests the wine could do with some more bottle aging.
With the potential of a good structure and fruit, this is a warm ripe wine that has concentration and dense black fruits. The acidity at the end gives it a lift. Wait until 2019 to drink this Hervé Lhuillier wine.
With the release of this hugely tannic wine, this serious chateau—under the direction of the Tesseron family, which also owns Château Pontet-Canet—continues its recent upward progress. The structure currently hides opulent fruit that holds great promise for the future. With both power and richness, there's a long life ahead.
With the richness of the vintage in mind, this wine makes a powerfully extravagant statement. There is nothing subdued about the concentrated tannins or the intensely rich black fruits. Even with 3–4 years aging, this will still be a bold wine.
With the richness of the vintage, the natural tannins of Tannat are tamed by the welter of intense black fruits, sweet berries and Arabica coffee. The structure is exhibited in the dusty tannins under all the fruit.
With the right intensity for a premier cru, this is a rich, lightly toasty wine. It has layers of chalky, mineral texture along with dense fruits and a sense of structure and potential. Drink from 2017.
With the same winemaking team as Bouchard Père et Fils in Burgundy, this wine is rich and generous. It has great red fruits and hints of the toast from the wood aging of part of the wine. It is a generous wine that will age well over the next year, so drink from late 2017.
With the same winemaking team as Château Pichon Longueville Comtesse de Lalande in Pauillac, Bernadotte has a good pedigree. The wine is full in the mouth, structured and balanced, with ripe berry fruits bursting out from the tannic shell. The wine will develop well over the next few years; drink from 2017.
With the scent of watermelon chapstick leading the way, this is a fruit-forward wine you want to kiss. Other aromas on the sweet-and-spicy nose include stewed plums and a dill-led herbal element. The flavors of red fruits and brown spice make for a completely delicious experience.
With the smooth Touriga Franca and Tinta Roriz making up the body of this ripe wine, it has a generous, fruity character. The tannins are a support to this fine fruit and rich aftertaste. Drink this young wine now for its fruit or wait until 2018 for it to soften and round.
With the snap and concentration of a tasty lemon-drop cocktail, this lovely Gewürztraminer pays homage to the floral aspect of the grape without drowning in it. Perfumed, not soapy, with superb fruit flavors of peaches and citrus, it's a sensational value.
With the structured influence of Cabernet Sauvignon, this is a wine that brings out the freshness of 2008, along with its firm tannins. It is still a young wine with acidity and tannins dominating the fruit.
With the tell-tale grape-flavors of fragrant Muscat, and an off-dry, completely fruit-driven palate, this is Austria's version of fizzy (carbonated) Moscato, very much in an Italianate vein—easy, fruity and simply fun. For immediate consumption. Also works great in fruit salads and makes delectable jellies.
With the two varieties co-fermented in concrete, this has no oak to interfere with its aromas of spice, pear and honeysuckle. It drinks off dry, seeming a bit sweeter than recent vintages, but still bringing the acidity that this region is known for.
With the typical blend of a Côtes de Provence rosé, this is pale in color and light at heart. Made by the well-known Châteauneuf-du-Pape producer, it has some weight as well as ripe red fruits. A touch of tannin in the structure gives it an attractive tension as well as a tangy aftertaste.
With the typical dark color of this red grape, this is a dense and firm wine. It has rich plum and berry flavors that are dark as well as juicy. Tannins lace the background to this already delicious wine, finishing with refreshing acidity. Drink from 2016.
With the typical intense acidity of 2010, this is a taut, fruit- and mineral-driven Chablis. Its fruitiness is balanced by judicious toast and vanilla flavors. Age for 2–3 years.
With the variety's signature dark black fruit, earthy tobacco and leathery accents going on, this is a good starter wine for those curious to try Petite Sirah.
With the velvet texture typical of the appellation, this smooth wine offers a good balance between the red fruits and soft tannins. A smoky edge mingles with the berry-fruit acidity to give a wine ready to drink from 2018.
With the vineyard's GPS coordinates emblazoned prominently on the bottle, this 100% varietal wine leads with aromas of blue and black fruit, with high-toned herb and graphite accents. The dark-fruit flavors are rich but maintain their balance, with a finish that lingers.
With the vineyards in the family since the 18th century, it was Jérôme and Béatrice de Monteil's turn in 2010. The wine is dry and firm with powerful tannins. It is still young and there is plenty of rich fruitiness there as well. That makes its future good, balanced and ripe. Drink from 2019.
With the weight expected from a 100% Pinot Noir wine, this is rich while also textured with tight minerality and tense acidity. It is dry, concentrated with the weight of two Grand Cru vineyards behind it. The wine is just ready to drink, although it will show well with a few more months in bottle.
With the whimsical name Paesi Tuoi (“your countries”), this youthful Barolo will definitely appeal to refined, international taste buds. The wine opens beautifully with loads of rose, violet and blue flower. In the mouth, it shows soft, silky tannins and bright acidity. Drink after 2015.
With the wonderfully crisp acidity and bright, laser-pure fruit Edna Valley is known for, this Syrah, Grenache and Viognier blush offers a wealth of tasty raspberry, cherry, citrus fruit and spice flavors. Dry and clean, it shows California rosé near its best.
With their '05 reserve, Reverie has produced possibly their greatest Cabernet Sauvignon ever. But be forewarned, it needs cellaring. Not a long time, just enough to soften and sweeten a bit. Right now, the tannins shove to the front of the line, pushing aside the delicious blackberries and currants. But the wine has Bordeaux-like elegance. Even a few years in the bottle will help resolve things.
With this 2008, Taz brings to the table a wonderful Chardonnay at a great price. It's dry and crisply acidic, with bright, perky flavors of oranges, peaches, Meyer lemons and smoky vanilla. Really nice and clean, a lovely wine and a good restaurant by-the-glass selection. Production was 9,000 cases.
With this Bordeaux blend, Beaulieu seems to be striving to create a softer, fruiter wine than their various Cabernets. They have succeeded. The wine is generous in blackberries, cherries and blueberries, with a strong coating of sweet, smoky oak. Plush and lovely now, and should develop bottle complexity through 2012.
With this bottling, Marimar Estate confirms itself as one of the two best, most consistent producers of Albariño in California, along with Longoria. The wine is brilliant, with brisk acidity, dryness, modest alcohol and complex flavors of citrus fruit and zest, minerals, white tobacco and ripe figs.
With this brut-style wine, Domaine Carneros competes against California's most serious sparkling wine contenders. It is certainly the finest Le Rêve ever, glamorous and provocative, massively flavored in lemon, lime and tangerine flavors, yet balanced and elegant, with the doughy tartness of Champagne. A great achievement.
With this fine Barolo, Marcarini cements its reputation for quality Barolo made with top-notch fruit. This beautiful wine shows elegant tones of black fruit, plum, cherry, spice, mesquite and smoked cedar wood. The mouthfeel is tonic and bright and the wine never seems heavy or overdone.
With this new line, Gallo once again strives to redefine itself, with positive results. Bearing Gina Gallo's signature, it's a fine Cabernet, soft, dry and complex, with flavors of blackberry, black currant and cedar. The structure is all about Napa Valley, showing ripe, smooth tannins and a good bite of acidity. Really a superior Cab, one to drink now and over the next six years.
With this thick, dark wine, the folks from EOS have pumped up the volume. It's super soft and supple, with velvety tannins and lots of black cherry, coffee, chocolate, herb, spice, vanilla, toast and earth flavors. The wine also has some high-toned qualities that bright up on the finish.
With this variety an extreme rarity in Oregon, this offering comes from 1972 plantings that were grafted over in 2006. It's medium bodied and drinks dry with notes of citrus and melon leading to a smoky finish.
With this wine that comes from the cool 2010 vintage, you have to strain to hear the notes of cranberry, herbs and orange peel. The style is light, almost faint though remaining well executed.
With this wine, Callaway takes a step away from its longtime Temecula appellation and toward the increasingly well-regarded Coastal designation. The wine is a little oakier than Callaway's previous bottlings and the fruit is lean, tending toward grapefruit and green apple. It's crisp and ultraclean, and a good value.
With this wine, Dolce cements its status as California's most consistently great dessert wine. This year's blend is 80% Sémillon and 20% Sauvignon Blanc, and the grapes were infected with the botrytis, resulting in the fantastic sweetness. Devastating in apricot, orange, pear, honey, vanilla and créme brûlée flavors, in an unctuous, viscous texture, with wonderfully clean acidity, it's certainly one of the greatest sweet California wines in memory.
With three acres out of 36 in this Grand Cru, Faiveley is one of the larger proprietors. The wine is firm and structured with solid tannins, while black fruits give acidity and freshness to this massive wine. Drink from 2020.
With three years' aging, this has developed into an almond- and toast-flavored wine that has softened and rounded the fruit. It has turned into a serious wine, its rich structure allied to the acidity. Ready to drink.
With three years aging in bottle before release, this is rich and full on the palate. Hints of toast show how well it is developing to give a ripe, complex wine that could still age further. To experience it at its best, drink from 2017.
With tight acidity and intense black currant fruits, this wine has a raw edge. It presents a full, fresh, crisp texture that's bright, with layers of acidity at the end.
With tight acidity like a squeeze of lemon and a lightness of being, this Pinot can be described as elegant rather than opulent. The feral, exotic flavors of pine cones, wild herbs, tea, raspberries and cola suggest the Fort Ross area. There's an exciting complexity and challenge to this wine. It doesn't dazzle you, but makes you think about it, and will certainly reward pairing with serious foods, as it changes in the glass.
With tight, crisp aromas of berry fruit, toast, mineral and mint, this Cabernet Sauvignon blend is high toned—coming across racy and snappy. Jumpy, lively plum and raspberry flavors are backed by leafy, herbal notes and resiny oak. A spicy mint finish concludes this energetic yet oaky blend. Drink through 2021.
With time, fresh rose petals merge into heady Turkish delight notes on the nose. This is full-on Gewurztraminer with all the bells and whistles: utterly decadent rose water and honeysuckle notes are submerged in rich, indulgent sweetness. This is perfumed and full-on: a super-charged varietal expression with rich, powdery layers of rose, honey and caramel.
With time, initial smoky and rubbery aromas become more savory and fruity on the palate. This wine has ripe red- and black-cherry flavors, a crisp balance and a smooth texture that's low in tannin.
With tiny additions of Syrah and Petit Verdot, this thick, syrupy, full-bodied wine is black in color and brimming in bacon, salami and coffee, with smooth, tempered tannin. It's more meat and earth than fruit, with a baked quality throughout.
With toasty wood-aging flavors, this is a rich, spicy wine. It has a note of nutmeg to balance the citrus- and apricot-like acidity and the ripe depth of flavor.
With tobacco, molasses, spearmint and baked fruit aromas, this finds itself squarely in the old school forum. The palate shows straight-ahead red fruit with light herbal and pepper accents. Snappy and a bit thin, but it offers all the basics.
With toffee and sweet vanilla aromas, this is a wine that is layered with sweetness and soft but concentrated fruits. Big jam dominates, the acidity only a hint of freshness.
With too much smoky toast, this gives a hard, extracted feel with licorice rather than fruit. Tannins are dense and hints of juicy fruitiness only appear in the background.
With top consultant Stéphane Derenoncourt behind this one, the wine is fine and ripe with just the right balance between tannin and rich blackberry fruit. There is a juicy character that shines through the youthful structure. The wine will age well. Drink from 2019.
With touches of botrytis, apricot and bitter orange flavors and perfumed sweetness, this is a textured wine that has plenty of the acidity of the year. It is ripe, still with its primary fruitiness intact. Drink from 2019.
With touches of earth and integrated dark cherry flavor, this estate Pinot, a larger production than the winery's Block series, has pronounced oak that highlights this wine's herbal notes. Finishes quite long.
With touches of smoke, char, herbs and rooty black-fruit notes, the nose on this blend of 75% Malbec and 25% Cabernet Sauvignon is immensely inviting. Flavors of coffee, baking spices, blackberry, herbs and mocha finish toasty and impressive. Overall, this is a superb Mendoza wine; drink through 2024.
With touches of the typical minerality of the appellation, this is a young, tight wine. Crisp apple, lemon and spice add interest to this perfumed wine. It will be better to drink from 2017.
With touches of vanilla and caramel as well as ripe yellow fruits, this is a warm, generous Chardonnay. It has freshness from the citrus edge and a soft texture. Straightforward, it is an open and ready-to-drink wine.
With touches of wood and spice, this is round, soft and ready to drink. It has a core of red fruit flavor and an attractive touch of cool-climate acidity.
With tough, astringent tannins and crisp acidity, this Syrah is pretty locked down, even though it's nearly 4 years old. It has the generous fruit typical of Napa Valley, with polished black currant, black cherry, pomegranate and orange flavors, but those tannins put a straitjacket on the wine. Could come around in a few years, but it's hard to tell.
With tough, dry tannins and lots of fresh raspberry, cherry and cola flavors, this is a nice Pinot Noir to drink now. It's silky in the mouth and has refreshing acidity.
With tropical fruit richness, this is a full and rounded Sauvignon Blanc. It has weight, its spicy texture filled out with both opulent fruits and a crisper citrus acidity. Glass stopper.
With underlying pineapple and lime fruit, this wine is overoaked. It's all about buttered toast, caramel and butterscotch flavors, saved by crisp acidity.
With up-front spiciness, this is an attractive, light and fragrant wine. There is no complexity, just pleasant off-flavors of honey and lychees. Drink now.
With up to seven years' bottle aging, this is at a fine point between crispness and a fuller, more mature style. It is ripe with red fruits, cut with acidity and a hint of toastiness. Drink now.
With use of 30% new French oak and the remainder in neutral barrels, this wine offers aromas of brioche, lemon custard and white flowers on the nose. The ample, rounded body is carried by a citrus vein that leads to a buttered-popcorn finish. There's just enough acidity to keep things lively and balanced.
With vegetal notes taking center stage, this wine smells of green beans and grass over subtle notes of citrus, grapefruit and melon rind. It really comes alive on the palate: Notes of lemon-lime popsicle and green herbs are accompanied by a spritzy texture that make it perfect for easy sipping.
With Verdelho and Viognier in the blend, this attractive wine has a ripe perfumed character. It also has a crisp side with its lemon fruits that contrast with the spicy pear and melon. It is ready to drink, bright and crisp at the end.
With very good balance and impressive fruit concentration, this medium-bodied wine will be a good all-occasion wine to buy by the case. It offers focused red and black-cherry flavors, a zingy texture and light tannins so it won't get tiring on the second glass.
With very herbal aromas, this wood-aged red has a green quality that detracts from the riper red fruit flavors. Acidity and firm tannins do add structure. It needs time to fully integrate, so drink from 2015.
With very high alcohol, this is almost a dessert, Port-style wine. It's soft and hot, with sweet blackberry jam, milk chocolate and licorice flavors.
With very neutral aromas and flavors, this medium-bodied and reasonably crisp wine will be fine for everyday meals. Made from 60% Chardonnay and 40% Viognier, it is quiet and subdued. .
With very ripe fruit and firm tannins, this mountain Cab shows attractive flavors of cassis and cedar. It's pretty tough and astringent in youth, so decant it and drink with rich marbled beef.
With very ripe fruit from a well-exposed vineyard, this wine that is rich and smooth, packed with black plums, prunes, an open texture and opulence. With the background tannins, it will certainly age. Drink from 2015.
With very ripe pineapple and pear flavors, this Chard also has a taste like cheddar cheese-dusted buttered popcorn. Crisp acidity helps to provide balance.
With very slight oak, but aged on the lees, this Sauvignon Blanc has richness that outshines the underlying fruit, which suggests lemons and limes. The wine was not put through the malolactic fermentation, so acidity is brisk. Good job for a fancy wine at a decent price.
With vibrant acidity and a keen taste of mineral—like a lick of cold steel—this Sauvignon Blanc is also rich in citrus and tropical fruit flavors. A touch of oak and lees aging imparts a creamy, smoky yeastiness. More importantly, it has a seemingly sweet finish, so pair accordingly with appropriate fare.
With vibrant acidity and a silky mouthfeel, this is a good example of a coastal California Pinot Noir. The cherry flavors have an edge of tobacco, herbs and sweet oak. Drink up.
With vibrant aromas of green apple and lemon, this seemingly delicate Pinot Grigio turns out surprisingly brawny and bold. Apple and pear flavors are fresh on the palate, finishing moderately long with a hint of alcoholic warmth and a lingering bitter-almond note.
With vines between Fronsac and Bourg, this estate has produced a forward wine with the 2015 vintage. Black currants and acidity are sustained by a youthful tannic structure. It can certainly be drunk now for its fruitiness, although kept until later in 2017 it will be richer.
With vines close to Pauillac, the estate offers an unusual blend with 50% Petit Verdot. Great butts and intense black fruits as well as an almost black color are the result. The wine is solid, structured and likely to need time to be ready to drink. Keep until 2021.
With vines close to the Garonne river south of Bordeaux, this small vineyard has produced a light and fruity wine with red berry flavors. It's soft, just lightly tannic and ready to drink now.
With vines close to the sea, this estate has produced a strongly mineral wine with a firm edge as well as plenty of red-berry fruits. The wine is crisp and full-bodied without losing any of the balancing acidity. Drink the wine now.
With vines forming part of the 22-acre Jessiaume estate, this vineyard—one of the better known of the Beaune premiers crus—has produced a fine, rich wine in this vintage. Although there is plenty of young wood, the fruit is so rich and generous, with such fine potential. Give this opulent wine until 2022.
With vines in the Grand Cru village of Bouzy, this producer has a fine palette at its disposal. The rosé—crisp with Chardonnay yet bolstered with rich Pinot Noir—is full bodied and packed with raspberry and red currant fruit. Still young, it's lively with acidity and exuberant fruitiness. Drink from 2018.
With vines in the northeast of the Gers region, this winery produces impressively ripe red wines. This wood-aged and spicy wine is still young and needs time to integrate the wood with the red berry fruits. It does have weight and potential richness, so give it until 2016.
With vines in the south of the Vinho Verde region, the estate has wines with a warm, ripe character. This example shows a richer side of Vinho Verde while preserving the natural crisp edge. Tropical fruits are balanced with a citrus aftertaste. Drink now.
With vines in the village of Lamarque close to the Gironde estuary, this estate is well placed to benefit from the warmth of the water. The wine, a blend of 55% Cabernet Sauvignon and 40% Merlot (with the remainder Petit Verdot) is richly structured and dense. It has firm tannins as well as perfumed black-currant fruit. The wine will be ready to drink from 2021.
With vines on the Montagne de Reims, this producer has a good line in Pinot Noir, which forms 85% of the blend. The wine is rich while well balanced and ripe. Now with just the right amount of bottle aging, it is full in the mouth, showing attractive apple and ripe pear flavors. The aftertaste is soft and fresh.
With vines situated on the slopes above the Garonne River, this Terra Vitis bottling is rich and spicy, full of blackberry fruits and still young acidity. Sixty percent Merlot gives it its smooth character although it is the Cabernet Franc that adds its subtle perfumes. The wine will need time and should be ready to drink from 2020.
With vineyards at Maures in the heart of Côtes de Provence, this château has produced a rich, sunny style of wine. With ripe strawberry flavors and a soft texture gently cut by acidity, the wine is made for apéritif.
With vineyards close to the Gironde, this is a well-situated château. This 2012 is one of the best from the property for several years, giving ripe tannins, balanced wood and good black currant acidity. It's not for long-term aging, so drink from 2017.
With vineyards in Aÿ on the southern slopes of the Montagne de Reims, Goutorbe is well placed with grand and premier cru sites. This is a premier cru wine, concentrated and with bottle age. Touches of toastiness are balanced by the continuing fresh, fragrant acidity and crisp citrus. The bottling is ready to drink.
With vineyards in Lamarque close to the Gironde estuary, the wine has fresh acidity, bright berry fruits and a core of tannins. These are firm at this stage with prominent acidity to finish.
With vineyards in Oger, the Milan family specializes in Chardonnay. This crisp, intensely fruity wine shows ripe grapefruit and citrus, as well as apple. There's a touch of toast giving a little roundness, but the breathtaking intensity of the freshness is dominant.
With vineyards in the Marne Valley, this Champagne house has produced a ripe, soft style. Based on grapes from the 2011 harvest, it is still young, although the acidity is softening to bring in ripe apple and green-plum flavors. An underlying ripe fruit character makes it extra attractive.
With vineyards in the south of the Mâcon region, this estate has produced a simple, fruity and ripe Bourgogne that shows apricot and peach flavors. It is light, direct and immediately easy to drink. Drink now.
With vineyards in the southern vineyards of the Aube, Vincent Couche makes a rich style of Champagne. This 2002 vintage, now maturing well, is ripe—almost opulent—in character. Its peach and apricot flavors shine at the fore, extended on the palate with a brisk, nervy texture.
With vineyards in the west of Saint-Julien, Lagrange produces wines that are polished and elegant. In 2010, that style has been suffused with tannins while also delivering a black currant flavor. The wine is rich and ripe, with just the right amount of tannic structure for the fruit.
With vineyards located in the far southeast of the Bordeaux appellation, this wine is very crisp and clean, this is a fruity wine, packed with green plum, citrus and sliced apple flavors. It is ready to drink now with its bright acidity and lightly perfumed aftertaste.
With vineyards located in the small range of mountains known as the Alpilles (little Alps), this wine comes from a beautiful organic estate. The wine, with its full range of Provence grapes in the blend, is packed with red fruits. It has a tight texture that points up the fruitiness. Drink this finely structured wine now.
With vineyards on the south bank of the Vienne river, facing Chinon, the Charles Joguet style is firm and tannic, with a need for aging. This wine is proof, big, structured, very firm and concentrated. Tannins dominate now, but the fruit is all there, a panoply of ripe blackberries, impressively rich and succulent. Age this wine for five years and more.
With vineyards south of the Michelin tire city of Clermont-Ferrand, this producer is on the edge of the volcanoes of the Puy de Dôme. The wine, lightly fruity with fresh wild-berry flavors, is soft and fruity, ready to drink young. Just wait until early 2018.
With vineyards spread across the top sectors of the Fleurie cru, this wine is fruity and structured at the same time. It has a dry core that is surrounded by ripe berry fruits that also hint at black cherry. The wine needs time to soften, so drink from 2018.
With vineyards to the east of Saint-Émilion itself, this chateau has produced a structured, obviously wood-aged wine. It's a wine still in development, bursting with young black-currant and black-plum fruits as well as acidity. The wood is a strong background presence and will soften over the next few years. Drink from 2020.
With Viognier and Sémillon in the blend, this has the potential to be a ripe, smoothly textured wine. Acidity acts as a contrast and gives a tight lemon edge. The wine is still young, with its full fruitiness suppressed. Drink from 2016.
With watered-down tropical fruit and peach flavors, this Chardonnay shows a strong oak-like note, in the form of butterscotch. It finishes sugary sweet.
With watery flavors of oranges, buttered toast and white sugar, this is a very simple Chardonnay.
With waves of raspberry, cherry, honeyed cream, cinnamon and caramelized oak flavors, this defines the word delicious. The richness is balanced by crisp acidity and delicate tannins. Just superb to drink now; try pairing it with lamb that's been salted and peppered, seasoned with a hint of rosemary.
With waxy citrus aromas offset by stone-fruit scents, this Verdejo opens in clean, attractive form. The palate is easygoing and offers freshening acidity, while flavors of apple, lime and orange set up a fresh, cutting finish. Drink immediately for maximum freshness and expression.
With what seems a stylistic change, this 2005 version of Periquita is firm, tannic, structured, with dark fruits and plenty of dry tannins. It is impressive for a big brand, dark and concentrated.
With winemakers Anselmo Mendes and Diogo Lopes, there is a good pedigree to this wine. It shows in the dark tannins, the rich fruit and the concentrated structure. The wine is rich with great power although that is mitigated by the acidity and fresh aftertaste. The wine is, of course, still young and should be drunk from 2020.
With winemaking from Francisco Olazabal of Quinta do Vale Meão behind it, this is a ripe, powerful and concentrated wine. It has solid tannins, dark juicy black fruits and a balance between structure and acidity that will allow it to age. Drink this exemplary wine from 2017.
With wood-based aromas, this is currently a closed, taut wine. It has green fruits and minerality; it's nervy and under tension. The acidity is crisp while very light in character. This is for aging.
With wood aging and the rich flavors from lees stirring, this is a ripe wine, gently oxidative as well as full of yellow fruits. It is a broad wine, typical of the vintage, although happily with a crisper citrus aftertaste. Drink now.
With wood aging, the Sauvignon Blanc has developed vanilla flavors that are currently smothering the fruit. Ginger dominates, along with black pepper, giving a wine that has a tangy texture just hinting at juicy white fruits. Age until 2016.
With wood and black currant aromas, this is a soft, ripe and ready to drink wine. It has a rich texture, with a smokiness and black fruits that are smoothed by wood and lifted by acidity.
With wood and white stone fruit in fine balance, this is a ripe, full wine, the acidity lighting up the ripe flavor. The wine has a broad character, ready for drinking in a year.
With yeasty aromas of Animal Crackers, vanilla and pear, this is more warm, soft and sweet than in the past. The year's warm characteristics are draped all over the palate, which is soft and wide. Flavors of creamy white fruits and vanilla finish with lychee and grapefruit. This lacks some spine and vivacity but will be good through the end of the year.
With yellow fruit flavors and soft acidity, it's rich and fragrant. The wood aging shows at the end, along with some ripe pear flavors. Drink now.
With zero grams of residual sugar, this is wine is as dry as it gets, relying on the ripe fruit to balance the intense acidity. Crisp apple and tight acidity dominate. Like many zero-dosage Champagnes it needs to age, so hold this bottle for two years.
With zero residual sugar, this winning white comes as advertised: dry and delightful in its floral, fresh and fleshy character, vibrantly supported in acidity. Peach, lime and pear flavors find length and purpose along a medium-bodied texture that's just the right amount of plush.
With zesty acidity and plenty of upfront fruit flavor, this Pinot is ready to drink now and over the next two years. It's rich and vibrant in cherry pie filling, red currant, red licorice, bacon, cola, pepper and sandalwood flavors.
With zesty acidity, ripe raspberry and cherry flavors and just a touch of overripe raisins, this Cabernet-based blend is very oaky. It's not likely to age so drink up.
With zesty acidity, this Pinot shows all the marks of a wine that wants two or three years in the cellar. Right now, it's delicately structured, dry and tart, with cranberry, sour cherry candy and ripe tomato flavors. A few years in the cellar will bring out a mushroomy earthiness that will make the wine extremely satisfying.
With zippy acidity and a dry finish, this is a Pinot you might want to cellar until 2020. It's rich in oak-inspired raspberry, cherry, cola and pomegranate fruit flavors. The low alcohol gives it a light, silky texture.
Within a statement-sized bottle, this heavy, lush and aromatic Pinot Noir from a great vineyard could ignite debates about California Pinot styles. Aged about a year in all French oak, 65% of it new, it reveals an expanse of dark cherry fruit, velvety texture and plenty of structure amidst a leathery core and lengthy finish.
Within an enclave of adored cool-climate vineyard sites, just under five miles from the ocean, Taylor Ridge is planted to the Swan clone of Pinot Noir. In this bottling, the culmination of site and Swan comes together in complex, savory ways. Burnt orange meets blackberry tart in a brooding, tightly gripped wine that manages to hold on to a thicket of acidity, giving it balance and brightness.
Within an immensely heavy bottle lies a Chardonnay dark-golden in color and with barrel-fermentation written all over its body, which is hearty and nonlinear. The flavors tend toward coconut, pineapple and dried apple, concentrated and extracted in a big California way.
Within an intense cradling of oak, this wine offers big flavors of green apple and toasted vanilla. Full bodied and richly concentrated, it settles into a balanced mineral-laden place of gravelly texture.
Without any dosage, this bone-dry wine has shocking initial acidity that then opens up to allow the attractive white fruits and mineral character to shine. It is six years old, but it still tastes young and should be kept until 2017.
Without any new oak or lees stirring, this wine's sole focus is on the fruit. Pineapple, melon and peach notes are pure and striking, supported by just hints of vanilla and cream. This medium-bodied Chardonnay finishes in a flurry of tangerine and lime.
Without any sweetening dosage, this is a bone-dry wine, so crisp and laden with a citrus and mineral texture. With its intense acidity and clean feel, it brings out all the feeling of the soil of Champagne (hence the name of the cuvée, the mother rock). Drink with food.
Without any wood aging, the wine shows just the yeastiness from aging on the lees. That fills the palate with spice and a touch of pepper. The wine needs a little more time. Drink from 2018.
Without big oak or big fruit to make it ungainly, this is a real food-friendly Chardonnay. The delicate floral aromas and understated yet finely etched pear and almond flavors almost seem designed to show off that special weekend dish you just spent hours making.
Without doubt a wine that needs aging. The tannins from both wood and fruit are dense, concentrated, layering over the delicious fruit. When it is balanced out—give it a year—then this is going to be a powerful, but impressively elegant wine, a real step forward in Churchill's table wines.
Without doubt the most full and complete Chardonnay from Argentina that this critic has tried. It smells lush and toasty, with elegant apple and pear aromas. The mouthfeel is rich and balanced, while flavors of baked apple, vanilla cream and woodspice are endearing. Long and flavorful on the finish, and not overoaked. A serious Chardonnay to drink now.
Wohler contains the Wadenswil clone of the variety, one known for earthy aromatics. This wine is indeed floral and spicy, a mix of rose petals and tamarind. Enjoyable now, it's lush and meaty as well as supple on the palate, with buoyancy to its ripeness.
Wonderful aromas of orange blossoms and cream stay orangey right through to the long finish. Clove and cinnamon nuances provide complexity. Light on the palate and very refreshing; also very different—a unique style of wine. Best Buy.
Wonderful blackberry and ripe grape flavors fill up this big but smooth new wine under country-music star Zac Brown's label. It has a very dark color, jammy aromas, rather sweet flavors and a velvety texture with enough tannin to keep it appetizing.
Wonderful cedar and tobacco aromas, sophisticated cinnamon and dark-fruit flavors, lavish tannins and full body create a gorgeous taste experience. This wine is plush and generous in texture, and exotic and delicious in flavor. It should age well through at least 2020.
Wonderful flavors in this dry Syrah, ranging from blackberries and cherries through cola to dried herbs and anise. The tannins are gentle. The big problem is excessive softness, which mars the wine's structural integrity. Ready now.
Wonderful notions of ivy leaves, citrus peel and conifer greet the nose. The aromatic impression leads onto a slender, dry and fluid palate that still seems tightly coiled and closed. But those subtle aromatic hints and a concentrated, stony palate promise future pleasure. This will blossom into a perfumed marvel. Drink 2019–2030.
Wonderful old vines facing south and south-east give a powerfully tannic, structured wine. They also give great black fruits, spice and a toasty edge from the wood aging. This is a dense wine with a serious future. Drink from 2020.
Wonderful purity is on display in this mineral-driven, tart, racy and expressive Syrah from the estate vineyard. The bright and tangy berry flavors may strike some palates as a bit on the sour side, but there is more than enough ripeness here for most. This is succulent and classy.
Wonderful richness, depth and concentration make this full-bodied wine a standout. Rich berry and cherry flavors are densely packed within a velvety viscous texture that soothes the palate and clings to the sides of the mouth. A long finish completes the picture.
Wonderful rose-petal aromas and Anjou-pear flavors give this dry wine lots of personality, while the mouthfeel is smooth and luxurious. It also has an underlying crispness for good balance and a lingering finish.
Wonderful spice and ripe red fruits shoot through this rich while structured wine. Dark cherries, strawberries and a ripe texture have given a wine that will be beautiful, smooth and generous. The acidity and the core of tannins will allow it to age well. Drink from 2019.
Wonderful, spicy oak aromas and ripe flavors give this eye-opening, full-bodied wine a lot to like. It has hints of new leather, cedar and tobacco along with opulent plum-like fruit and a lavish layer of fine tannins to support all the richness. This is the third 90-plus showing in the last four vintages.
Wonderfully apple-scented, just like a freshly cut Cox Orange Pippin, this is dry Pinot Gris with extra verve from the 2014 vintage. Drink soon while its aromas are at their delicious peak.
Wonderfully aromatic and packed with flavor, this outstanding value opens lightly spicy with zingy raspberry fruit. It's like a tart jam, with citrus-peel highlights peeking through in the sappy finish.
Wonderfully aromatic fruit rises from the glass: blueberry with cinnamon and violet overtones, hints of plum and pepper and a pervasive elderberry note. This is a wonderfully elegant medium-bodied wine with a distinct but unobtrusive structure that lets the fruit speak clearly and honestly. Fresh and elegant now, it's sure to develop and evolve. Drink now–2025.
Wonderfully aromatic in Bing cherry, this is a soft, supple Pinot with an oaky, tannic backbone that's otherwise light in color and body. With just the right hint of rose petal happening, it's pretty, too.
Wonderfully aromatic, this sure-to-be legendary wine offers richness, ripeness, and pure yellow fruits, peaches and apricots, all alongside a structured strain of chalky minerality. It is a wine for long aging, the wood spice just becoming integrated, the fruit still in its first vibrancy. But even now, it fills the mouth with generous fruits, and a great finish of citrus.
Wonderfully balanced and structured, this is a wine that gives a complete series of flavors from chocolate, black stone fruits, layers of wood and finally the essential acidity. Its texture is grainy, dusty, firm and ready to age for several years.
Wonderfully balanced notes of green, yellow and red apples are subsumed beautifully into a taut, yeasty, autolytic strucutre. Dryness lets the fruit speak while the fizz dances woftly. This is immensely refreshing and has real grace—thanks to 95% Chardonnay and 5% Pinot Noir.
Wonderfully complex aromatics show a lovely floral note of fresh violets, married to scents of dusty tannins. Supple purple fruits combine with clove and other spices in a svelte wine with a full spectrum of flavors, from flower to fruit to cocoa powder.
Wonderfully concentrated and aromatic blueberry mixes with floral overtones of violet and smoky vanilla oak on nose and palate. The body is smooth but has a rather warm finish. But there is a huge amount of luscious, smooth and dense fruit with a natural, crunchy freshness.
Wonderfully concentrated notes of ripe mirabelle plums open up on the nose. There also is a heady lemon note. The palate is rich with the same fleshy ripe fruit but has a fault line of zesty orange at its core that provides focus and seems to illuminate clouds of ripe aromatic citrus at every turn. This shimmers with tangerine and clementine. The body is immensely concentrated but has total direction and drive. Enjoy 2020–2040.
Wonderfully crisp in juicy acidity, which lends a balanced brightness to the spicy peach, pineapple, green apple, vanilla and honeysuckle flavors. This is a dry, Alsatian-style Gewürz from Anderson Valley, probably the best place in California to grow the variety.
Wonderfully floral, brooding oak notes frame this inviting Sankt Laurent's red cherry fruit. On the palate, the oak comes across as vanilla, enwrapping the cherry fruit with richness. This is light on its feet but ripe and elegant with wonderful, lasting freshness.
Wonderfully floral, this wine is rich while also having great fruits, a fresher edge and tannins that caress. From the Croft home vineyard, it shows fullness and structure. The aftertaste is so fruity and fragrant, it's almost drinkable now. Wait, though, until 2020.
Wonderfully fragrant and pretty, this delicately-made Riesling mixes candied pineapple, honeyed lemon, and pekoe tea flavors to good effect. It's a perfect late spring porch pounder.
Wonderfully fragrant, with a full-on expression of dark, plummy, black cherry fruit, this is fairly substantial. Slightly smoky tannins grip and hold through a medium-long finish. Lovely texture, with a wash of cola running through the back end.
Wonderfully frothy in the glass, this round, rich sparkling wine smells sweetly of apple cider and buttered toast. This Pinot Noir/Chard blend has plenty of toasty, nutty flavors on the palate as well. Fresh apple and lemon notes make this a refreshing, uncomplicated sip with a pleasant walnut skin astringency on the finish.
Wonderfully fruity, this is a clean, crisp and food-friendly rosé. It poised and elegant, with a ripe fruit character that's balanced by taut acidity and lime zest flavor.
Wonderfully green aromas of nettle and herbal-tinged mint lozenge arise. The palate counters this with a sonorously rich but fresh palate. The finish could be longer but this certainly has impact.
Wonderfully heady hints of yuzu play about the nose. The palate, on the other hand, is characterized by ripe juicy mirabelle plums. This is plump and opulent, yet structured: a rounded and generous souvenir of the 2015 vintage.
Wonderfully heady notes of berries preserved in spirit, with vague hints of dried apple slices, strike a sonorous note, with a seemingly more grown-up sweetness, tempered by almost autumnal flavors of cinnamon. A rounded but totally precise body speaks of purity, which is only highlighted by glimpses of very ripe, yellow Mirabelle plums. A very elegant BA.
Wonderfully lively notes of fresh aromatic orange and citrus zest mingle together. The palate is bright and tight, fresh and concentrated. The body is slender and energetic, precise and fresh and has a lovely translucent quality with a beautifully clean finish. Drink now through 2025.
Wonderfully mellow and lifted flavors of ripe, aromatic apple rise from the glass. The same pure apple notes also play on the palate where they are pervaded by a zesty lifting freshness. This is precise and bone-dry, but the full expression of the tangy apple fruit gives this great richness and an clean finish.
Wonderfully pure and mellow Red Delicious notes are displayed on the nose, promising pleasure. The palate has an even stronger impression of this vivid fruit as well as a superfine, tender and creamy mousse that counteracts the inherent freshness. This is dry and elegant and brimming with pure apple flavors. The finish is mouth-watering and utterly moreish with its clean long echo of red apple.
Wonderfully pure apple freshness creates a totally fruity and appetizing nose. The palate is fruity and really fresh. This is full of life and primary aromas, backed by a lovely apple-peel texture. The finish is dry, whistle-clean and perfectly fresh. Drink soon.
Wonderfully pure notes of mandarin and tart apple on the nose are joined by richer hints of burnt sugar, candied orange and honey. These are shot through with arrows of clean, fresh and pure lemon acidity that highlight the richer, honeyed notes, and also make this wine finish dry. It's full of life and joy.
Wonderfully rich with lush dark chocolate and espresso notes, this is another lovely, highly drinkable Merlot from Comtesse Thérèse. There's a good amount of charred oak, but it's integrated seamlessly with concentrated black plum and berry flavors. The finish is long, and accented by pleasant astringency of walnut skins and tobacco.
Wonderfully rich, with a lush and luxurious mid-palate, this young wine is packed with berries and cassis, elevated with some citrusy acidity, and deep with notes of gravel and smoke. This wine is still hard and unresolved. Give it a lot of decanting, or just age for a few years.
Wonderfully ripe and pure red and green apple notes rise from the glass. The palate shines with the same full-flavored fruit, edged by freshness and a slight spritz. The finish is generously zesty and dry but fruity.
Wonderfully ripe flavors of juicy, yellow pear precede everything. With a little air, the palate gives us the full ultraspicy force of true Grüner: a real hit of freshly ground white pepper, leesy yeast notes and herbal tinges of chervil, arugula and watercress, all bound up in a smooth, concentrated but compact package with lasting, savory length and a seam of freshness.
Wonderfully ripe notions of juicy, yellow pear rise from the glass. The same fruity freshness is joined on the palate by a good pinch of white pepper. While this is fresh and linear, it has a pleasant midpalate weight and a rounded, fruity appeal with real depth and peppery, citrussy echoes.
Wonderfully ripe, with its sweet creamy white fruit flavors and delicious richness. A yeasty edge suggests it is still young, still a little shrill. Give it six months. Drink by itself or with cooked seafood. Screwcap.
Wonderfully smooth and layered, this medium-bodied wine smells like fresh berries, tastes fruity and mildly spicy and feels silky in the mouth. The components are beautifully balanced, as fresh acidity lifts the fruitiness and mild tannins add a velvety touch.
Wonderfully tart, fresh red cherry fruit expands on this wine's nose and palate. It's wonderfully poised and pitched just right between generosity and restraint. Its crunchy cherry fruit feels honest and elegant. The finish is lip-smackingly fresh.
Wonderfully zesty notes of lime peel are joined by savory hints of fern and riper notes of juicy, yellow pear. The palate is slender but expressive and adds more green pear notes alongside a lemony, easy freshness. This is concentrated and convincing.
Wood- aged, spicy and ripe, this is a generous wine. Its yellow and red apple fruitiness is balanced by the full-bodied perfumed character that is already delicious. It's not for aging, so drink now.
Wood-aged and almost black in color from the ripe, sweet berry fruit flavors and the velvet, opulent layers of polished wood and tannins. It's certainly a powerhouse of flavors, but the dry core keeps it from being out of balance, while the aftertaste is sweet and dry at the same time. Impressive.
Wood-aged and ripe, this is a full, generous blend of Alicante Bouschet, Touriga Franca and Touriga Nacional. Full of rounded black fruits and firm tannins, it needs further aging to bring out the full suppleness and richness. Drink from 2019.
Wood-aged and ripe, this is a solid, tannic wine. With mint over black fruits and firm new wood flavors, it will need to age. It is powerful on the palate from all the wood tannins and dense structure. Drink from 2017.
Wood-aged Arinto in the right hands, as here, gives an opulently ripe wine that hints at the richness of Chardonnay. Yellow fruit, pear skin and a touch of toast are beautifully combined to give a full and complex wine that can age. Drink from 2014.
Wood-aged Malbec, and yes, the wood is all there. There is some fruit, red berries and some sweetness, but the wood dominates at this stage. Give it two years. Very provisional as of now.
Wood-aged white Port giving the gold color and an aged toast character. The wine, aged for an average of 30 years in barrel has sweetness, but this has been transformed into maturity, richness and a final almond flavor.
Wood-aged wine that brings out layers of toast over the ripe peach and grapefruit fruit flavors. It is rich, full-in-the-mouth, spice and fruit given a good lift from acidity.
Wood-aged wine that shows pedigree and style. It has red berry fruit flavors, firm tannins along with acidity and a dry core. It's a serious wine, for aging over 4–5 years.
Wood-aged wine, showing both spice and ripe tropical fruits. Mango and pineapple combine with vanilla and coconut milk to give a full, rich wine, though with Sauvignon Blanc's fresh acidity. Age for 2–3 years.
Wood-aged wine, smooth and rich. Spice and toast combine with elegant soft tannins, sweet stone fruits and tight acidity. It feels rich, not heavy, its velvet texture gliding over the palate.
Wood-aged wine, very rich and opulent. It has great layers of spice, guava, sweet nectarine, along with a light citrus touch. It feels high in alcohol, which is a shame.
Wood-aged, sophisticated wine in homage to the present Countess of Santar. This is beautifully smooth with just a hint of oily texture, lime juice and sweet melon flavors. Worth aging another year to bring its great flavors together.
Wood-aged, this is a ripe-textured wine that has rich flavors of yellow and white fruits and toast. It has concentrated, intense fruit that bursts in the mouth. Delicious and impressive, this could be aged for another two years.
Wood-aging flavors have given this cru wine a toasty character that balances its natural fruitiness. The structure and linear character of the wine is prominent. The red fruits and acidity come through slowly at the end. Drink from mid-2017.
Wood-dominated wine, very structured. It is spicy, firmly dry, with juicy black currant fruit behind the wood. Give a year or two for the wood to soften out and the fruit to come forward.
Wood-driven aromas recall coconut, coffee and toast. The warm palate delivers espresso, licorice and vanilla confectionery alongside raspy, astringent tannins that dry out the mouth. It lacks the fruit richness to stand up to the oak.
Wood-driven tannins dominate at this stage, creating a wine that is structured and dense. The tannins are layered with the weight of the black currant and plum fruits. Lascombes is still finding its style, but is definitely on the upward slope.
Wood-fermented Muscadet is rare and this limited edition from 40-year-old vines is certainly unusual. The toast and spice have taken away the natural fruitiness of the Melon grape while adding a richer texture and a ripe, full-bodied ageworthy feel. Drink from 2017.
Wood-fermented wine, giving a ripe and honeyed character over toast, pear juice and golden apple flavors. The final tastes is deliciously citrus, with a light mineral edge.
Wood-grilled peach aromas mingle with notes of orange blossom and almond skins on the nose. Juicy and well balanced, the rich toasty red apple and orange creamsicle flavors lead into the long wood-spiced close. Drink now.
Wood-influenced aromas set the scene, with the wine's toast character partnered with ripe red fruits and taut acidity. It needs at least three years to balance out.
Wood-laden, spicy wine with some ripe black currant fruit and soft tannins. This is a warm, open wine that is likely to age over the next year.
Wood-spice aromas are at the fore followed by red fruit, with the wine also showing a fair amount of heat. The cranberry, raspberry and oak flavors are full bodied, seeming a bit boozy.
Wood aged and ripe, this is a structured wine that is full of fruit and still young. It has bright cherry flavors that have been softened and smoothed out by the wood aging. There is also a mineral edge to the fruitiness. It will be a rich wine but it needs more time. Drink from 2019.
Wood aged and serious, this is a finely balanced wine. Its spice and toast notes are beginning to come together with its young, exuberant fruit and acidity. Black currant flavors dominate, giving it a crisp, juicy edge. Drink this impressive wine from 2021.
Wood aged during fermentation, this rich generous wine is the top cuvée from this major Saumur producer. It is rich with apple and citrus flavors backed by a touch of toastiness. The wine is towards dry with a touch of spice at the end. Drink this fine wine now.
Wood aged for 12 months, this dense and structured wine comes from a small parcel of vines in the Clos de Vougeot. It is perfumed, ripe with a solid series of tannins as well as red-berry fruits. The acidity is typical of the vintage, and, along with the tannins, will allow this powerful wine to age well. Drink from 2022.
Wood aged for a year, this wine is now rich and smooth. It has the lightest touch of toast to balance the apple fresh acidity and squeezed lemon juice. The wine has a mineral, taut texture that will allow it to age longer. Drink from late 2016.
Wood aged, this has rich, perfumed and rounded fruits that give a beautiful, creamy texture. There is a light tang of acidity as well to give freshness. Still young, this fine wine should be drunk from 2017.
Wood aged, this is still dominated by its toast character, but shows potential in its rich black fruits and powerful tannins. Complex and ageworthy, give it at least four years.
Wood aging (hence the extra year before release) gives this wine richness and a smooth texture. It does take away some freshness but the ripe red fruits give a rounded character that puts the wine firmly in the food-friendly category.
Wood aging and ripe fruit combine to make a structured and rich wine that has good potential. It's solid, concentrated with all the minerality and texture of the Douro. With vineyards on the high plateau north of the Douro, the wine has a cool edge that keeps it fresh, despite the alcohol.
Wood aging does not help the richness of this wine. It brings out toast and covers the glorious sweet fruits. With acidity thrown in the balance is not there. Maybe several years will help, so don't drink before 2017.
Wood aging for 18 months has smoothed out the natural tannins of this Pommard while retaining the concentration of the 30-year-old vines. The wine is rich, soft, full of blackberry fruitiness and maturing well, ready to be drunk from 2015.
Wood aging gives this dense wine structure and polish. At this young stage, the wood masks some of the red cherry fruits, but the elements are all there and the wine is worth aging for 2–3 years.
Wood aging gives this ripe blend of Baga and Touriga Nacional its richness and density. It's full of black fruit, toast and a touch of pepper. With ripe tannins and crisp acidity, it can easily age another year. Drink from 2018.
Wood aging gives this ripe wine its toasty character. This texture is balanced by rich peach and apricot fruits, rounded and fruity. Old vines bring an extra concentration to this full, generous wine. Drink from 2016.
Wood aging gives this wine's aroma its eucalyptus character. That perfume follows through to the finely structured palate, where oak flavors balance its delicious black plum fruit. It's warm, ripe and stylish. Drink from 2020.
Wood aging gives this wine a rich, smooth texture, its tannins finely integrated with the solid, foursquare berry fruits. There is an herbal touch and perfumed character, making this an elegant wine that is just coming to maturity.
Wood aging gives this wine its weight and richness. Strawberry and blackberry fruits show strongly alongside the firm structure and considerable acidity. Drink from 2016.
Wood aging has added an extra dimension to this ripe wine. Spice comes from the toastiness while the yellow fruits add richness. Age this wine and drink from 2017.
Wood aging has given this a spicy feel. It's rich, full bodied and textured with a citrus tang. The texture is creamy, with pear and grapefruit notes. Age for another two years.
Wood aging has given this wine a decidedly spicy character. The balance comes from the ripe berry fruit, acidity and general brightness. The wine is ready to drink.
Wood aging has given this wine richness as well as a smooth texture. It is a ripe full-bodied wine, finely poised between fruit and more mature secondary flavors. The single vineyard wine is ready to drink.
Wood aging has given this wine some roundness and softness without taking away from the intense grassy, grapefruit flavors of Sauvignon Blanc. It has good richness as well as taut fruitiness.
Wood aging has imparted a slight bitterness to the ripe fruit. The juicy red-cherry flavor is melded into the firm tannins, and the finish is bright and round.
Wood aging has produced a well-rounded wine. It has a citrus flavor to go with the more tropical fruit, a good zing of acidity and a crisp aftertaste. Drink now, or age over the next year.
Wood aging has rounded out this wine's tannins and integrated its fruity character into something complex. It's big, rich and smooth, and with its tannins it will age several years.
Wood aging shows strongly throughout this wine. With its blend of Viosinho, Encruzado with a dash of Chardonnay, it has weight and richness. A creamy character comes from the wood and the ripe yellow fruits are developing well. Hold to 2015.
Wood and fruit balance in this rich and full wine. The yellow and citrus fruits give a good mix of ripeness and a fresher, more mineral character. The toast, just the right amount, gives the warmth and polish the wine needs. The result is a serious wine, still young, to be drunk from 2018.
Wood and fruit tannins push through strongly in this powerful wine. It has weight and plush fruit texture, and behind the tannins, dark chocolate and licorice flavors. It's dense and concentrated, needing several years, at least 5–6, to shine.
Wood and ripe fruit flavors drive this explosively fruity wine. Its richness is balanced by the acidity from green apple and lime fruits. Spice from the wood aging adds piquancy, leads to a final burst of textured minerality.
Wood and ripe fruitiness are the hallmarks of this open, rounded wine.Attractive apple and citrus flavors give a lemon zest character. At the end, the acidity comes in strongly.
Wood and smoke aromas precede ripe and dusty tannins lacing this red plum flavored wine. It has a rich texture, as well as being fruity, juicy, finished with taut acidity.
Wood and spice aromas lead to wood and rich yellow-fruit flavors, creating a warm character that's immediately attractive. With final acidity, this tangy wine is well balanced. Drink now.
Wood and spice flavors add extra richness to an already-ripe wine. Opulent and full, it's laced with toast and warm mango and peach fruits. A wine to drink young, it's ready now.
Wood and spice layer over fruit that has a creamy, Chardonnay-like character. There is herbaceousness, but the rich yellow fruits and exuberant nutmeg and pepper from the alcohol are dominant here. At this young stage, it needs to calm down.
Wood and spice, as well as ripe fruit, come together in this generous wine. It does have a tight texture that will soften as it ages. What is so attractive at the moment are the beautiful acidity and crisp apple favors. It's a wine with good aging potential, so drink from 2018.
Wood and toasted oak greet the nose at first, but are followed by soft chocolate, spice and cherry. Creamy and soft in consistency, with a bright, acidic close, this Cabernet Sauvignon would pair well with a long list of foods, from wild mushroom risotto to stewed meat.
Wood aromas along with ripe tropical fruits are the hallmarks of this fully ripe, marvelous wine. It is structured, rich, its fruit given a light cinnamon pinch from the wood. It is so delicious, it could be drunk now, but that would be a shame. Wait until 2017.
Wood aromas and flavors are happily balanced by the ripe berry fruits. So the firm structure is lifted by juicy acidity and fruit to give a wine that will be spicy, fruity and succulent. Drink from 2018.
Wood aromas and spice show strongly in this wine. On the palate, there is a toasty character that gives a bitter edge to the ripe red fruits. That needs to go, so wait to drink this wine from 2019.
Wood aromas are front and center on the nose of this lush Pinotage, with notes of berry preserves and cherry compote in the background. The smooth palate boasts ample acidity and ripe tannins that lend a spicy grip to the rich chocolate and jammy fruit flavors. Drink now.
Wood aromas are out front, with notes of vanilla, dill and char, making it hard to get at the fruit. On the palate, the oak almost completely obliterates any sense of the fruit underneath as well. The variety is completely lost.
Wood aromas are repeated on the palate with a dry bitterness. This wine should soften as it develops, although that over-enthusiastic use of wood could remain. This is one of several Bordeaux estates owned by André Lurton.
Wood aromas of cedar are expertly spliced with purple fruits on this blend of Cabernet Sauvignon, Malbec, Petite Sirah and Merlot. A touch of greenness on the palate gives those deep purple fruits some depth, but the tannins are quite gripping, and should release more with time. Drink 2018 onward.
Wood aromas provide a toasty character that dominates the fruit. It will take time for the apple and pear fruit flavors to show. Drink from 2020.
Wood dominates this wine, the wine itself relatively light, but finely composed. There are spicy tannins with intense acidity, crisp black currants, bursting through the overlay of wood.
Wood fermentation and aging have given this fine wine a strong, toasty character, complementing its natural perfume. It's rich, with layers of acidity, needing time to develop. Drink from 2019.
Wood fermentation has give this 85% Gouveio and 15% Rabigato wine a smooth character. That contrasts with the background fruitiness and tightly crisp acidity. The green fruits bring out a mineral texture as well as adding a fine zest to the aftertaste.
Wood fermentation still allows the Arinto grape to retain its natural crispness. At the same time, it gives it a perfumed spicy character that enhances the juiciness of the wine and brings out the zesty texture. It's fruity, fresh and ready to drink.
Wood flavors and bright fruits are combining well in this wine. It is a rich wine, bright and fruity at the same time. The structure is settling in to give a wine that has a good future. Producer Jacques-Henri Bravard identified 21 parcels (of different soils). All vines are certified organic. Drink from 2019.
Wood flavors dominate this young wine. It has structure and tannins, with concentrated toast and chocolate flavors. The extraction of the fruit gives the wine a bitter character. It should soften, so drink from 2019.
Wood flavors initially dominate this wine. Then the more fruity character shows through to give a toast and citrus character, rounded while tightly textured. The wine has some aging potential, although it could be drunk now.
Wood flavors smother the fruit. It has spice, a burnt smokiness and a bitter-chocolate character. The wine does show some juiciness and fresh acidity at the end.
Wood resin, raisin and briny berry aromas turn a bit flat with airing. The wine is full and ripe in feel, with blackberry, black cherry and toasty flavors. A long, meaty finish delivers satisfaction.
Wood smoke and charcoal aromas lead to flavors like cola, steak sauce and cherries in this dramatic, Rhône-style wine blended from notoriously meaty Mourvèdre plus Grenache and Syrah. A touch of sweetness and light tannins complete the picture of this wine made by a longtime Rhône variety specialist.
Wood smoke and grilled meat aromas are prominent in this full-bodied, oaky wine. It doesn't have much varietal character but is savory, smoky and moderately tannic to sip.
Wood sorrel and crunchy green apple are met with boiled lemon sweets on the nose. Lively, frothy fizz fills the mouth with exuberant, refreshing flavors and leaves behind that notion of sorrel and lemon candy.
Wood spice aromas are an indication this wine that has had serious oak aging. Along with the dense tannins and wood, there is, happily, some fruit that will develop as the structure softens. Drink this powerful wine with its rich berry fruit from 2021.
Wood spice, cherry and herb aromas are followed by luscious cherry flavors. It keeps you coming back for more with a high yum factor.
Wood spice, cherry, vanilla, coffee and exotic spice aromas are followed by herb and cherry flavors. The palate has a silky feel, accented by bright acidity and lightly chalky tannins.
Wood spice, herb, tangerine peel and blue- and black-fruit aromas are followed by a fresh, flavorful palate. The grip of the tannins makes the variety unmistakable and the balance is spot on.
Wood spice, herb, vanilla and dark-fruit aromas are at the fore. The palate is generously flavored and full, with abundant chocolate and cherry notes. The tannins bring some grit.
Wood spice, vanilla and dark-fruit aromas are followed by tart game and red-fruit flavors. The wood seems very primary.
Wood spice, vanillin and blackberry aromas are followed by rich, fleshy black-fruit flavors. The warm vintage shows but it's undeniable in its appeal.
Wood takes center stage on this wine. Char, dark roasted coffee, chocolate and vanilla are followed by sweet fruit and oak flavors backed by firm, dry tannins.
Wood tones of leather, spice and tobacco are folded within dark berry fruit, cassis and blue flower to create a well-rounded and balanced Roero Riserva. You still get those distinctively drying tannins on the close although this expression puts more emphasis on softness and succulence. A Marc de Grazia selection; various American importers.
Wood, ripe fruit and a tight texture give this wine a very complete feeling. It is structured, mineral-driven and packed with fresh apples and yellow fruit. The impressive structure and balance suggest the wine will age well; drink from 2024.
Woodbridge makes two styles of Chardonnay, and this is the richer one. Attractive layering of fruit, cream and hazelnut flavors on a nicely viscous texture makes this full-bodied wine something special. It has a good sense of concentration and depth, along with a lingering finish.
Woodenhead does Pinot Noir well, too, but here it shows its skill with Zinfandel, producing a structured, peppery and leathery version bright in briary blackberry and plum. With fierce minerality at its core, this is a distinctive Zin for those who prefer their wines savory and earthy.
Woodenhead makes a range of Pinot Noirs from both the Russian River and Anderson valleys and this one starts out with an earthy ring of raspberry, a lot of black tea and some herbal undertones. Still impacted from its time in oak, the finish is hard to pinpoint, slightly spicy and unresolved.
Woodland berry, balsamic herb, tilled soil and eucalyptus aromas lead the nose along with a hint of coffee. The full-bodied palate offers black cherry, raspberry jam, licorice and vanilla alongside enveloping fine-grained tannins. A hint of sage marks the finish. Drink 2019–2025.
Woodland berry, blue flower, dried mint and a whiff of sunbaked soil take center stage on this easy-drinking red. The straightforward palate offers ripe red cherry and ground pepper alongside round, supple tannins.
Woodland berry, dark spice, rose and balsamic notes waft from the glass. Vibrant, elegant and focused, it delivers crushed strawberry, red cherry and licorice flavors on the palate, with firm, refined tannins and bright acidity. Drink 2023–2033.
Woodland berry, forest floor, blue flower, tobacco and a hint of leather come together in the glass. The chewy, accessible palate offers juicy wild cherry, fleshy raspberry, cake spice and star anise accompanied by velvety tannins.
Woodland berry, forest floor, crushed iris, chopped herb, star anise and menthol take shape in the glass. The juicy, generous palate doles out ripe black cherry, cranberry, licorice, baking spice and a dusting of cocoa while fine-grained tannins provide a velvety framework. Drink 2018–2024.
Woodland berry, forest floor, leather, toast and eucalyptus are just some of the aromas offered by this vibrant wine. The firm palate doles out juicy black cherry and plum while notes of espresso, mocha, licorice and tobacco provide backup. It's balanced with assertive tannins and bright acidity. Drink 2015–2022.
Woodland berry, fragrant blue flower, camphor and exotic spice aromas take center stage in this wine. The linear, vibrant palate still shows its youth, offering juicy Marasca cherry, cranberry, white pepper and crushed herb flavors alongside fine-grained tannins that leave a firm finish. Bright acidity lends balance. Drink after 2024.
Woodland berry, new leather, dark baking spice and rose aromas are front and center on this radiant red. It's well structured and loaded with finesse, delivering morello cherry, wild strawberry, clove and star anise framed in firm refined tannins and vibrant acidity. Young and balanced, it will be even better with more bottle age. Drink 2023–2043.
Woodland berry, pressed violet, dark cooking spice, truffle and new leather aromas unfold on this brawny wine. The full-bodied palate doles out ripe black cherry, ground pepper, licorice and tobacco accompanied by velvety tannins. It closes on notes of menthol and the warmth of alcohol. Drink 2018–2028.
Woodland berry, tilled soil, cake spices and a whiff of game are some of the aromas you'll find on this fragrant, impressive wine. The full-bodied, elegant palate delivers juicy red cherry, black raspberry, clove, chopped herbs and a hint of cured meat alongside a backbone of firm, refined tannins and bright acidity. Drink 2018–2026.
Woodland berry, toast, sawdust, grilled herb and camphor are some of the aromas that emerge on this. On the rather slim palate, licorice, orange peel and rose add interest to fresh strawberry while assertive tannins provide the framework. It finishes on a slightly bitter note of dried sage.
Woodland berry, tobacco and cooking spice aromas emerge in the glass. The medium-bodied, already approachable palate doles out juicy black cherry, star anise and white pepper notes, with a frame of ripe, tightly knit tannins. Enjoy 2018–2022.
Woodland berry, wild rose and a whiff of crushed stone aromas come together on this luminous red. The vibrant silky palate offers tart red cherry, Alpine herb and a hint of white pepper alongside bright acidity and polished tannins. Drink through 2019.
Woodshop, camphor and oak-driven spice aromas lead the nose of this wine. The oak sensations carry over to the bracing palate, along with raw cherry, licorice and confectionary notes. Astringent tannins and firm acidity provide an assertive framework, leaving little room for fruit richness.
Woodsmoke, bramble and sharp raspberry sorbet aromas show on the nose of this appellation blend from winemaker Kevin Law and actress Challen Cates. Sour cranberry and tart plum skin flavors show on the palate, along with darker nutmeg-like spices.
Woodsmoke, flint and a textured midpalate reminiscent of crushed velvet, shot through with zesty lemon, make this a delicious, stylish Chardonnay, known in these parts as Morillon. This vintage right still fresh as a daisy and shows the aging potential of this grape that thrives beautifully in numerous places. Right here it benefits from the combination of brilliant sunshine and cool, continental nights. Ripeness and tension in unison.
Woodspice and composed black-fruit aromas are key components on a smoky dark nose. This blend of Malbec, Cab Franc and Merlot feels jumpy and alive, but also in balance. Lightly roasted plum and berry flavors are peppery and not overly oaky, while this resides squarely on the balance line across a long stable finish. Drink through 2022.
Woodspice and vanillin are out in front on the aromas followed by mocha, raspberry and dark fruit. The palate brings lush, concentrated flavors and a lingering finish. It drinks beautifully now sbut should have a long life ahead of it.
Woodspice, herb and coffee aromas vie for attention on this blend of Champoux (60%) and Ciel du Cheval vineyard fruit. The black-fruit flavors show a good sense of balance that lingers through the long, mesquite-accented finish.
Woodspice, herb and dark fruit aromas are out in front. The flavors show a lot of barrel influence, with the tannins providing some grit.
Woodsy and rich smelling, with sous-bois, ample spice, ripe berry aromas and weight. It shows texture and grip on the palate, followed by baked, smoky flavors of roasted black fruits and toast. Finishes foresty and warm. Appealing in every way. Drink now through 2013.
Woodsy and smooth smelling, with integrated spice and black-fruit aromas. It feels like a padded vise grip, with demanding tannins and blackberry, toast and coffee flavors that narrow down due to tannic astringency. Incredibly flavorful and potent; drink or hold.
Woodsy and thickly textured, this Weir Pinot is balanced in just-ripe cherry goodness that neatly scrapes the edge of sour-ness. Fine earth and herbal overtones show off its varietal qualities, more typical of its warmer climate than the Deep End of Anderson Valley.
Woodsy and warm on the bouquet, this has cedary, toasty aromas augmenting notes of milk chocolate and berry fruit. It feels heavy, with berry, leather and herb influences. This is big and oaky on the finish.
Woodsy at first, then more foresty and stretched. The nose is peppery and light on fruit, while the palate shows tight cherry and raspberry flavors alongside edgy, invigorating tannins and acidity. A lively wine with bite and modest offsetting sweetness to the overriding snap.
Woodsy cedar and spice tones swirl into layers of vanilla cream in this intensely oaky, yet enticing Chardonnay. Brisk lemon-lime acidity and fresh apple and pear notes freshen the midpalate.
Woodsy earthy berry aromas share the nose with fresh-cut oak scents. This Carmenère-Syrah blend feels lively and juicy, not heavy or flat. Dark spicy berry and plum flavors include notes of olive and oak, while the finish is spicy and tastes of olive and tobacco.
Woodsy notes are intertwined with cedar, rose and flowery aromas that evolve into rose petal and cherry flavors on the palate. While not concentrated, this wine is quite elegant and approachable in its youth. Drink now to 2014.
Woodsy raisin and cassis aromas are closed and a bit chemical. This feels solid, round and resiny, with wood-driven flavors of raspberry, plum and oak-related spices. Dry and resiny feeling on the finish.
Woodsy spice, clove and chocolate announce the oak that is the lead factor throughout the wine. The nose is creamy and resiny green, with vanilla yogurt, plum and berry flavors coming next. Solid in terms of acidity and feel, but a little bit lactic due to the wood treatment.
Woodsy spicy black-fruit aromas include notes of balsam wood. This is deep and layered but not too heavy; flavors of chocolaty oak, peppercorn and blackberry finish with a rich helping of oak-based mocha and coffee. Drink through 2020.
Woodsy, balsamic aromas of plum and wild berry set up a juicy, tightly wound palate with fair tannins. Racy black cherry and dark plum flavors offer a hint of chocolaty oak along with a fresh, cleansing finish.
Woodsy, briary aromas of leather, sagebrush and black cherry set up a firm, clampy palate. Flavors of vanilla, dill, raspberry and salt are honest and traditional for Rioja, while light oak and vanilla flavors along with scratchiness drive a crisp finish to conclusion.
Woodsy, cheesy, earthy aromas of berry fruits are a bit hot, jumbled and rooty in style. This is showing a mature, clampy, tannic palate with firm acidity, while earthy flavors of raspberry and plum are lightly baked. This tastes a bit raisiny on the finish. Drink now.
Woodsy, lightly floral raspberry aromas are mild. This wine revolves around a light-framed, dilute body, while flavors of cranberry, raspberry and dusty earth finish woody but shallow, with a preserving shot of acidity.
Woodsy, perfumed and light on the nose, this has rosebud and lemon peel aromas. The palate shows a touch of resiny oak, with flavors of raspberry and chocolate, ending with a hint of vanilla.
Woodsy, savory, plummy aromas and rather light cherry and black-tea flavors give this wine complexity. It's medium bodied, easy to drink and enjoy, especially at such a reasonable price.
Woodsy, spicy aromas form a solid opening. There's adequate acidity on the palate along with raspberry, red plum and mild herbal notes. Racy, spicy and just toasty enough to rate well across the finish.
Woodsy, spicy aromas of herbal plum and berry come with a light coating of chocolate. A round, rubbery palate is tight in the long run. Saturated plum and blackberry flavors are oaky in front of an extracted finish that runs long and doesn't hold back. Drink through 2022.
Woodsy, spicy top aromas announce plenty of oak, which is confirmed by minty notes. In the mouth, this is raw and clamping—harsh in a word. Sour, pinchy, leafy flavors are herbal and underripe. A hard-tannin finish is grating.
Woodward Canyon makes one of Washington's most interesting Chardonnays, blending fruit from the old vines at Celilo in the Columbia Gorge, with estate-grown grapes from the western end of the Walla Walla Valley. In this cooler vintage, the wine remains beautifully proportionate, round and fruity, with pretty apple, pear and peach highlights. There is a light dusting of spice, and a lick of caramel on the finish.
Woody and aromatic of muggy earth, this has a spicy, tannic finish and a big-time structure. Its aromas at first veer on the funky side, but then they swirl into tar and spicy, cinnamon berry.
Woody and baked up front, its cooked, rubbery aromas setting set up a surprisingly sheer and sharp palate that's short on substance and balance. Tastes generic, with linear acidity resulting in little cushion or mouthfeel.
Woody and dense at first, this smells bright and fruity as it opens. A solid palate houses lightly toasted flavors of blackberry that turn more peppery and toasty on a fairly oaky finish.
Woody and herbal, this full-bodied robust wine is approachably thick and round, with distinct characteristics of forest floor, mushroom and black tea.
Woody and smelling of sawdust early, this four-grape blend eases toward roasted berry, cassis, herbal plum and molten chocolate. It's massive and structured, with a big-boned skeleton and heat on the leathery, roasted finish due to 15.5% alcohol. Big, fiery, saucy and lusty, but short on refinement and elegance.
Woody and softly approachable, this dusty, tannic wine offers full-bodied layers of cherry and vanilla that enwrap its richly concentrated backbone.
Woody and toasty aromas overlay the broad dark fruit and black olive notes. Jumbled flavors on the midpalate lead to a chewy finish.
Woody aromas are obvious but not overdone as they dominate apple and banana notes. This Chardonnay is narrow and grabby in feel, with salty orange and popcorn flavors. As modest fruit flavors fade on the finish, oak resin takes over.
Woody aromas meet boysenberry, cedar, loam and char on the nose of this HBO series-endorsed bottling. There is a ripe berry flavor to the sip, a touch of vanilla spice and oddly sticky tannins.
Woody aromas of clove and spice clash a bit with jammy, stewy berry scents. This wine feels pushy and resiny, with high acidity that makes the palate feel tomatoey. Herbal, oaky plum and tomato flavors finish with a blanket of oak and related clove flavors.
Woody aromas of oak grain blend with scented candle wax and briny stone-fruit notes. This feels chunky yet high in malic acid. Salty flavors of popcorn and apple cider carry a strong barrel influence, while this finishes with resiny oak and briny white-fruit flavors.
Woody aromas of sawdust and maple take over a lightly herbal bouquet. Plum, raspberry and chocolaty oak flavors finish herbal and resiny.
Woody aromas of tree bark, forest floor and earthy, minty berry fruits lead to a full and stocky feeling palate with wiry, herbal, oak-heavy flavors of plum and mint. On the finish, this is tannic, with strong spice notes and a hint of green.
Woody aromas of vanilla complement ripe black-fruit scents. This wine feels dry, comported, mildly tannic and nicely structured. Flavors of cherry and blackberry are accented by oaky notes of vanilla and toast, while hints of baking spices lurk around the edges. A dry, classy, well-oaked finish seals the deal on this excellent Rioja; drink from 2020–2028.
Woody aromas of vanilla, blackberry, black plum and cassis are lactic and creamy. Concentrated and huge on the palate, but with enviable balance, this powerful, ripe Garnacha deals blackberry and dark-plum flavors prior to an oaky, spicy, chocolaty finish with peppery, blackened spice notes. This is a monster wine with 16.5% abv, but it can handle it.
Woody aromas smell much like warm cedar, and that's backed up by some nice cherry and cassis. There's plenty of pleasant red fruit on the palate, and not a hint of green. Some chocolaty earthiness makes it all the more cheerful. It's an easy drinker that delivers solid Cab character without a lot of fuss and heavy extraction.
Woody aromatics of myrrh and frankincense meld with crushed cinnamon, condensed hibiscus, red berries and black pepper on the nose of this bottling. Black cherry shows at the tip of the sip, then drops into incense, pine and juniper flavors, revealing cola and coffee notes toward the finish.
Woody berry and cassis aromas are inviting and strong. This feels high in acidity and maybe more racy than you'd expect for Luján. Dry, spicy red-fruit flavors flow on a stream of potent acidity, while this finishes tangy, herbal and spicy, with a zesty note of pie cherry. Drink through 2022.
Woody berry aromas are solid but standard. This blend of Marselán, Tannat and Merlot is hard as nails, with rubbery tannins. Saucy plum flavors are green and spicy, while this shows abrasive residual tannins on a firm but limited finish.
Woody blackberries meet with freshly plucked violets and lilacs on the snappy nose of this wine. The palate shows very tart berry fruit, but is driven more so by the asphalt and peppercorn elements.
Woody earthy blackberry aromas come with notes of latex and Band-Aid. This Bonarda is jammy in feel, with widespread hard tannins. Standard berry flavors finish with chunky weight before fading out.
Woody fruit notes of elderberry and bramble meet with graphite and sagebrush on the nose of this block-designated bottling from the longtime growing family. Plums and cranberries get a serious juniper and pine-sap twist on the palate, laid across lots of loamy earth. The grippy character will soften and protect this wine, so drink 2018–2025.
Woody fruits of elderberries and wild blackberries meet with toasted sage and scents of wildfire on this blend of 76% Grenache, 14% Syrah and 10% Mourvèdre. The palate blends baked cherries and other cooked dark fruit with oregano, thyme and an array of dried Mediterranean herbs.
Woody in aroma, this is an exceptionally light-bodied, floral and herbal white, marked most by its high-pitched acidity that threatens to veer into extreme territory. Instead, beeswax and white peach figure into the mix, finishing in a refreshing twist of lemon.
Woody in cedar and toasted oak, this mild-mannered red is juicy in red currant and plum, offering a lush and plush body and texture. Tannins coat the back of the palate as notes of clove and mocha spark the finish.
Woody lightly spicy aromas of red fruits are tame and suggestive of fresh mushroom. This is linear and wiry in structure, not deep. Snappy tomato, herb and spiced-plum flavors finish lively, with a salty afertaste.
Woody notes mix with leather and light brown sugar that carry to the palate with cedar, tobacco and meaty red plum. The oaking is well integrated, the meatiness is attractive and the wine is a great example of South Africa's Old World bent.
Woody oak shows the 50% barrel fermentation behind this wine, sourced largely from the Dry Creek Valley. Baked apple and vanilla cream accent a thickly concentrated frame of big flavor and soft lush texture.
Woody on the nose, with aromas of tree bark, pepper, cola and black fruit. The palate is tight but under control, with spiced black plum and herbal berry flavors. Toasty and healthy on the finish, but also slightly bitter tasting, with zesty lasting acidity.
Woody smelling up front, this is a thick, ripe Malbec with sweet plum and berry aromas and flavors. Despite feeling fat, this has adequate acidity to match resiny oak and jammy berry fruit. Wood spice is the dominant flavor on the finish.
Woody tannins bring astringency to this wine, which presents a smoky undercurrent of char and oak. Tart red fruit provides a nuanced fruit component.
Woody tannins support this full-bodied reserve wine's dark, brooding black fruit. Grippy on the palate, it combines forceful mocha, leather and cedar flavors with touches of sage and graphite.
Woody, brambly notes lend an earthy complexity to fresh blackberry and cassis notes on this bright, brisk Merlot. A shower of cranberry acidity jolts the palate and cuts through the fine, but penetrating tannins that fringe the finish. An elegant, refreshing example of a cool-climate Merlot.
Woody, creamy aromas of black fruits precede a sketchy palate with acidity akin to vinegar. Medicinal flavors of oak, mint and generic berry fruits finish with a pasty feel and herbal, oaky flavors.
Woody, earthy berry aromas are more elegant than overpowering. This crianza feels fresh, albeit a touch raw and scratchy. Earthy, lightly oaked flavors of vanilla, plum and cherry finish dry, spicy and with scrappy tannins.
Woody, exotic spice aromas blend with blackberry and raspberry notes. This has a sturdy but basic feel and proper flavors of black plum, peppery spice and wood grain. A grabby finish with salty black-plum notes closes this out.
Woody, heady black-fruit aromas are charred and minty. The palate is dense and tannic, while charred, earthy black-fruit flavors show herbal after tones prior to a dry and woody finish. A bit of time in the cellar should help this integrate and fully come together; drink after 2018 and through 2022.
Woody, herbal and integrated in oak and tannin, this wine comes from grapes grown in both Sonoma Valley estate vineyards and sites in Alexander and Knights valleys. Red currant, graphite and clove flavors highlight its medium-bodied density.
Woody, herbal and resplendent in forest-floor pine and sandalwood, this is a complex, earthy and medium-bodied wine. It's low in oak, and revelatory in cool-climate seductions of pomegranate, cranberry and rhubarb compote. The finish is all black tea, with still-developing tannin structure and power.
Woody, lightly oxidized aromas of Cream of Wheat and pool water give way to pure wood grain. This feels both resiny and briny, with unabsorbed, raw flavors of barrel oak, salt and sawdust. Lemony, tart notes enter on the finish, but overall this Viura-Malvasia-Garnacha Blanca blend is so woody it's like licking a fresh-cut plank.
Woody, savory, rich aromas of black fruits introduce a rich, creamy, modern palate with lush blackberry, chocolate and vanilla flavors. As a whole, this Malbec is dense, deep and round, with warmth and an overriding baked character. Drink through 2019.
Woody, toasty aromas announce this rich wine. With the ripe peach and nectarine flavors, this feels generous and opulent. However, there is always that push of a more steely, taut character to keep  firmly in its terroir.
Woody, toasty aromas are dominant here giving a full-bodied, spicy character to the wine. It is rich, but with plenty of acidity to give it good freshness. Bright while toasty, it will age. Drink from 2017.
Woody, toasty oak notes shade aromas of apple and lemon on this sparkling Chardonnay. Bristling lemon-lime acidity helps to balance out a foam of rich, thick, expansive bubbles.
Woody, wet herbs of oregano and thyme mix with bitter chocolate, a whiff of smoke and extract cranberry and blueberry on the nose of this winery's top-end bottling. Dark flavors of black cherries, blueberries and pencil lead show on the highly structured palate.
Wooly aromas of white orchard fruit and toasty peanut shell define the nose. On the palate, zesty acids propel the modest white-peach flavor, leading to a slightly short but clean finish.
Working with both Klipsun and Ciel du Cheval, winemaker Casey McClellan extracts the essence of both these great vineyards in his Red Mountain cuvées. Here is the raw power of 100% Klipsun Cabernet Sauvignon, full-throttle black fruits and mineral-soaked, chewy, dark tannins. It's all done in a wine with both length and precision; one that will surely age well over at least a decade.
Working with one of the most obscure grapes in the Central Coast, Bonny Doon-trained Nicole Smith makes a good case for it in this bottling, showcasing aromas of fresh raspberry, white pepper and red cherries. The palate is neither boisterous nor weak, with flavors of root beer, cola, vanilla and cherries.
Worldwide still the biggest-selling Champagne (28 million bottles a year), this well-made wine is ripe and full of fruit. Produced under the direction of chef de cave Benoît Gouez (Wine Enthusiast Winemaker of Year in 2013), it has flavors of almonds and toast, with crisp acidity. The aftertaste brings grapefruit freshness.
Worn leather, exotic spice, forest floor and narcissus notes carry onto the medium-bodied palate of this North Carolina red. Fine, sinewy tannins tug on your upper lip, lending the palate traction. The long, lingering finish emphasizes the wine's earthy qualities.
Worth the effort to find, this wine shows terrific balance in every respect. Subtle oak and spice frame ripe cherry fruit on the nose. Refreshing herb and spice elements add zest to cherry and cola flavors on the palate, where the wine is fleshy without being at all heavy. The ripe tannins on the finish are supple enough to make this approachable now, but it should also evolve gracefully for at least five-to-eight years.
Would have benefited from being held back a year or so longer before release, but you can compensate by cellaring it. Dry, very full-bodied for a Pinot Noir and rich in tannins, it shows robust blackberry and black cherry flavors. Should mellow and improve after 2015 or so.
Wound tightly, this burly, brawny bruiser comes out of its shell slowly to reveal soft, perfumy notes of violet and blueberry. Flavors of dark chocolate and jam sit atop powerfully rich, dense pockets of leather and black pepper. Drink now through 2023.
Wound up aromas of blackberry, roasted beef, damp forest floor and balsamic reduction show on the muggy damp nose of this bottling by Ruben Solorzano. The palate is redolent with eucalyptus, pine, tarragon and fresh rosemary, proving herbal without being vegetal, thanks to a core of elderberry and polished tannins.
Wound up aromas of blackberry, spice box and wood spice are followed by pitch-black black-cherry flavors. The tannins are tightly coiled and need some time to unwind.
Wound up like a drum, this wine opens to reveal hedonistic aromas of toast, barrel spice, blackberry and light meaty notes. It's made in a full-bodied, concentrated style, with wound-up tannins that would benefit from time in the cellar. Best after 2020.
Wow, here's a gorgeous Amarone that makes a rocking first impression. The nose is generous and round, accented by plump tones of chocolate fudge, moist pipe tobacco, mesquite spice, cola and Christmas spice or cinnamon. There's a proud boldness to the tannins and overall structure. Give the wine 5–10 more years.
Wow, is this sweet—tooth-achingly sweet. The aromas and flavors are relatively pure and free of botrytis; instead you get boatloads of ripe pear and melon flavors, huge thickness and weight, and decent acidity. Almost too rich and sweet for its own good.
Wow, it's hard to beat the aromatic intensity of this Passito Gewürztraminer from cool-climate Alto Adige in northern Italy. The huge bouquet is redolent of pressed yellow flower, jasmine, honey and candied fruit and Indian rose water.
Wow, this is a glorious bottle of Pinot Noir. It was designed to celebrate the winery's 10th vintage (hence the name, Dix) and is a barrel selection of Maresh Vineyard grapes. Textural, lush, smooth, supple and utterly delicious, its red and black fruits are dappled with dusty spices, dusted with coffee grounds, and glide into a silky finish. Yummy beyond words.
Wow, what a dynamic Viognier. One sip is all it takes for the wine to explode in tropical fruit, citrus, peach, honeysuckle, vanilla and buttered toast flavors. But it's no mere fruit bomb, balanced with acidity, dryness and minerality. Great price for a wine this rich and complex.
Wow, what a wonderful wine, delivering rich notes of black fruit, vanilla, cherry and spice. But the aromas are in no way obvious. In fact, this is an ethereal and elegant wine that pays attention to the little details,   like the light shadings of polished stone and violets that liven up the long finish. Drink after 2018.
Wow. An incredible (and affordable) example of what Mourvèdre can be in certain nooks and crannies of the Sierra Foothills and in certain hands. Here winemaker and owner Hank Beckmeyer has made a silk mountai wine out of a tough vintage, taking organically farmed Mourvèdre from the folks over at Cedarville (who have their own label too) and made a gorgeous, pure and rich Rhône with perfumed notes of plum, smooth spice and a good dose of earth, all easy on the palate with fresh acidity and a velvety texture. Very little sulfur was used.
Wow. Black Kite's River Turn, one of of its three annual block designates, is invigoratingly inviting, a heady mix of floral cherry pie, bright, full and ripe with a balanced backbone of acidity and a gentle hint of gingerbread. This wine is ready to enjoy this second, but if you can help yourself, it'll also hold up for several years in the cellar and no matter when you decide to drink it, pair exquisitely with a range of deftly mannered food.
Wow. Juicy, expansive and effusive, this wine is made from 100% estate-grown dry-farmed, relatively old vines of the variety, and introduces itself as a Cab-lover's version, with explosions of black pepper and plum that soften to a polished point on the finish. Mouth-filling, it wraps in complex notions of cedar, cigar and dark chocolate. Drink some now and some later; cellar through 2023.
Wow. This challenges the best of Canada for a great Gewürztraminer ice wine. A thrilling mix of flower, fruit, caramel, coffee (!) and honey, it is impeccably balanced and outrageously delicious. Just goes and goes.
Wow. This is an incredible wine, as always, but particularly soft and structured in this fine vintage, which deftly marries pretty aromatics and zippy acidity with darker, stormier elements of ripe fig and wood smoke. There's so much complexity and life going on, it'll be hard to wait on this one, though more time in the bottle should make everything that much more settled and complete. Drink now through 2023.
Wow—talk about contrasts. The nose is way over the top, a grotesque parody of a butterscotch sundae. The finish is multilayered and complex, featuring echoes of toast and white peaches. In between is a somewhat neutral-tasting wine. You may love it or you may hate it—it's that kind of wine.
Wrapped in a coat of oak that provides toasty character, this voluptuously concentrated wine is marked by deeply defined flavors of cola, blackberry and cherry, lifted and given a sense of freshness by spicy acidity.
Wrapped in an ethereal texture, this straightforward wine offers savory cranberry, strawberry and rhubarb around earth and spice. Medium bodied and robust, it finishes smooth and clean.
Wraps minty, pepper-infused cherry flavors into a very soft texture, giving a wine of considerable lushness and attraction. Right on the edge of the Merlot revolution going on in the warmer parts of Santa Ynez Valley, and a wine to watch.
Wreaths of smoke surround pretty raspberry aromatics. The red and plummy purple-fruit flavors continue, along with some tannic muscle and grip. This is a mix of 667 and Pommard clones—still young and a bit tight.
Writer Hans Christian Andersen lived in Portugal for a short time and this is a homage from the Danish owner of Cortes de Cima. It's a powerful wine with a dark side that's very suitable for those fairy stories. Big tannins, black fruits and a dense structure all promise aging. Drink from 2018.
Writes the book on how to make a wine filled with gigantic jammy fruit that's nonetheless dry, balanced and harmonious. The Cabernet contributes blackcurrants and structural tannins. The Syrah brings a peppery richness, while Merlot adds soft fruitiness. You can actually taste each varietal, yet the wine hangs together, dry and rich. Best Buy.
Wy'east is better than ever in this vintage, a divine balancing act with berry, plum, Asian spices and chocolate all in focus. From the opening scents, laden with complex and perfectly fused notes of blackberry, mineral, coriander and cacao, right on through the extended, captivating finish, this is a wine that is almost impossible to put down, yet will drink well at least through 2025.
X is for extra dry, and this is, made from 74% Pinot Noir, the remainder Chardonnay. It jumps out of the glass in an explosion of nutty, salty lemon peel, dry as a bone and rewarding in its full embrace of minerality. This sparkler begs for oysters and a skiff out to sea.
Yalumba's efforts with Viognier have trickled all the way down into a $10 version under the Oxford Landing label. Fresh herbs, apple and citrus mark the nose, while the palate delivers mandarin and melon fruit along with Viognier's hallmark oily texture. Drink now.
Yalumba's flagship Viognier is a broad, powerful wine, with pineapple and apricot flavors marked by hints of floral perfume and spice. Not quite as aromatically expressive as the Eden Valley bottling, it may be a touch denser and more concentrated, with potential to evolve through 2014 or so.
Yalumba's mastery of Viognier extends even to this botrytis-affected dessert style, which offers scents and flavors of honey, dried apricots and orange marmalade. It's not overly complex, but wonderfully concentrated yet balanced, with a long, honeyed finish. Drink it over the next few years.
Yalumba's western outpost has been steadily improving the quality of its wines, and the 2010 21 Barriques represents its top wine to date. The dark fruit flavors are accented by ample amounts of charred oak, but the fruit ultimately wins out. The result is a very drinkable, silky textured wine with a long, toasty finish. Drink now–2020.
Yalumba generally offers fair value up and down its lineup, and this is a good example at the low end. Wet stone and lime aromas mark the nose, while the palate is pleasantly plump without being overly weighty. Pear and melon notes avoid the vegetal side of Sauvignon Blanc entirely. Drink now.
Yalumba has been pushing the organic envelope in recent years, and this Shiraz is a winner. It's full bodied and supple nearly to the point of creaminess, but delivers mixed berry, vanilla and baking-spice flavors, all with a certain amount of elegance. Drink now–2022.
Yalumba has been working hard at this style of rosé, and the 2012 is very successful. It's medium in weight, with pretty red-fruit aromas and flavors of watermelon and strawberry. An undercurrent of minerality rides through the palate and finishes slightly chalky. Drink up.
Yalumba pioneered Viognier in Australia and the current crop of wines testifies to the company's efforts. This bottling is full bodied and rich to the point of being slightly oily on the palate, where it delivers bold flavors of honey, apricot and grilled pineapple. Drink now.
Yalumba seems to trying more than most producers to rein in high alcohol levels, and the 2014 Y Series Shiraz is a very good effort. There's enough weight to give it substance without seeming overly heavy. Dark chocolate notes frame raspberry and plum fruit, then finish slightly dusty. Drink now–2023.
Yarra Valley isn't really where you'd expect to find Marsanne, so this entirely barrel-fermented example is a treat. Only 10% new oak is used, just enough to lend a subtle note of toasted hazelnuts to the fruit, imparting silky texture and added complexity to the white peach, fig and melon flavors on the medium-bodied palate. Finishes long and citrusy.
Yates Conwill is next to the Resonance vineyard, which was just sold to Burgundy's Louis Jadot. This vineyard is really reaching its prime, showing lovely ripe flavors of raspberry, red plum and sweet cherry. Generous acidity keeps the wine in proportion and leads through a generous midpalate with highlights of black tea and dried herb. Drink now and over the next 10 years.
Yealands is based in the Awatere Valley, a subregion of Marlborough that offers generally cooler, later ripening than the main (Wairau) valley. This is a fresh, sappy, medium-bodied Pinot Noir, featuring notes of cherry, vanilla and herb. It should provide easy quaffing over the next few years.
Year after year this Syrah-led blend excels. This version is bright, clean and polished. Cherry and plum aromas are racy, with distinct minerality. Flavors of chocolate, leafy spice, earth and berry fruits finish with a final blast of vital berry flavors before fading in long, pleasurable fashion. Drink through 2020.
Year after year, Barefoot does a great job with Sauvignon Blanc. The wine is dry, mouthwateringly crisp in acidity, and appealing in citrus, tropical fruit and gooseberry flavors.
Year after year, Bonterra crafts splendidly pure varietal wines, from organically-grown grapes, and in large quantities that make them easy to find. The '06 Chard is delicious in pineapple, sweet Meyer lemon, tangerine, lime and caramelized vanilla oak flavors that finish clean and long. What a super value.
Year after year, Fuligni delivers some of the most attractive and richly complex wines from Montalcino. This year's interpretation, however, seems to put more emphasis on territory-driven notes of mineral and earth. You'll also recognize bright blueberry and pristine cherry notes that promise a long aging future. Drink now through 2015.
Year after year, IB bottles sunshine and fun in the form of this lightly sparkling, sweet pink wine. It's unabashedly exuberant, flashing floral aromas, then adding hints of Mexican chocolate, red berries and orange zest. There's just enough acid and fizz to keep it from being cloying on the palate.
Year after year, Lynch-Bages is able to produce sumptuous wines, typically rich, powerful and structured. This is solid, the blackberry ripe fruit enveloping this structure with a velvet sheen. This is developing into one of the successes of the vintage.
Year after year, the Yasmin line from Recanati proves itself to be a fantastic value, and the 2009s are no exception. This 60% Merlot-40% Cabernet Sauvignon blend is fruit-driven but appropriately spiced with a lovely mocha-infused finish. The silky texture offers approachable, dusty tannins integrated throughout the medium-weight mouth.
Year by year, Salentein's top wines are improving. Primum is truly a fine wine, right up there with the country's best. It's harmonious and inviting, with cola, mineral, floral notes and honest black fruit aromas and flavors. The feel is secure and tight but also well balanced, with a touch of molasses but mostly just deep, driving black fruit. Muscular, intense and long on the finish. Drink now.
Year in and year out this estate leads the way with so-called Baby Brunello. And this version may be one of the best yet. A pure-fruit nose sets things up and the palate, redolent with fresh raspberry, leather and spice, doesn't disappoint. It's both deep and light, medium-bodied but still pretty full.
Year in and year out this is a consistent wine that's dry, traditional and confident but also rather reserved. The palate shows classic but quiet cherry, raspberry and tobacco flavors, while the finish is warm and offers a dash of molasses and balsamic vinegar. Drink now.
Year in and year out, Dolce is one of California's greatest sweet dessert wines, and in 2005, it may stand supreme. It's an impossibly rich wine, mainly because the botrytis mold developed perfectly in this fine vintage. Shows fabulous flavors of apricot purée, vanilla-infused crême brulée, pineapple sorbet and candied ginger, balanced with brilliant acidity. The residual sugar is 12 percent.
Year in and year out, this around where this wine shakes out. The nose is clean and nice for an under-$10 white, with minerality and fresh white-fruit aromas. A light, focused palate offers up green melon, apple, herb and white pepper flavors in front of a crisp finish. This varietal Viura outperforms its price.
Year in year out, this wine is always one of the best Soaves and the 2013 is no exception. Elegant and impeccably balanced with vibrant acidity, it delivers crisp yellow apple, Bartlett pear, creamy white peach, almond and lemon zest sensations. Notes of saline and energizing mineral close the lingering finish. Drink through 2020.
Years ago Rívola was one of Spain's standout value wines; but over time it has devolved. This version is mulchy and muddled, with heavy roasted fruit and red pepper aromas. The palate is grabby, rubbery and roasted, and raisiny notes work their way onto the flavor profile and finish.
Years ago Rotta released a very fine wine from this rare variety they labeled Sherry, and this wine does have a sweet Amontillado, almost Oloroso taste. It's deeply colored in copper and gold, with overtly sweet, honeyed flavors of pineapple brûlée and vanilla fudge. The alcohol weighs in at 19%.
Yeast and chervil, lovage and pepper: these savory elements underpin this superspicy, smooth, ripe yet slender wine. Mature pear and stone fruit almost through come as a bous afterthought. This is the real package, showing tons of varietal character. The core is concentrated and punchy but remains toned. This is what you get from sunny days, cool nights and lots of love lavished on vines and grapes. Very impressive and utterly delicious.
Yeast and citrus, chervil and white pepper meet on the nose. The palate blends a streak of pure citrus into all of this and lends sharp aromatic focus to the spicy, almost salty core. This is taut and toned, linear and long without a spare ounce of fat. Exciting and racy.
Yeast and earth can be smelled as much as tart apple, ripe yellow plum and fresh lemon. In the mouth there is concentration and more of that expansive, savory yeastiness. A summoning streak of fresh lemon acidity provides a whistle-clean finish.
Yeast and mint mingle with green pear. This insistent freshness, amplified by zesty lime notes, pervades the entire wine and delivers one tidy bundle of pure refreshment.
Yeast and pear combine in a savory body that shows hints of lemon zest and fresh white pepper. With time in glass, a fruitier core appears that holds even more yeasty, herbal spice. More pepper on the finish. Very refreshing.
Yeast and pineapple with notes of juicy mango are signaled on the nose. There is an intriguing core of savoriness, spice and saltiness. Herbs and yeast speak as much as wonderfully pure lemon and tangerine peel—but that added spiciness evokes curiosity and appetite. Very invigorating.
Yeast still swings on the nose of this young, fresh Riesling. The palate, however, gives glimpses of what is yet to come: lovely notes of mandarin and plump citrus with lots of verve.
Yeast, apple and red-berry notes constitute the rustic nose of this pink pét nat. The fruit of the palate is juicy and fresh, recalling apple and berry coolers with a tinge of yeast. Light but full flavored, the body is supported by fine fizz. The wine finishes bone dry.
Yeast, lemon balm and sage notes mingle on the nose. The palate adds saltiness and ample green apple and citrus flavors. The body is slender, its slight spritz further accentuating the fruit freshness. A refreshing summer wine with real verve.
Yeast, lovage and yellow pear unite in an ultrasavory Grüner that honors the variety's nickname of pfefferl—the peppery one. The flavor base rests on green pear and fresh lemon, but the spice ratchets everything up a notch, and the lovely pepper lingers. Incredibly appetizing, this wine calls for light, savory dishes.
Yeast, scrambled egg, apple and lime aromas are elevated and improve with airing. On the palate, this is minerally and pure. Apple, briny citrus, persimmon and salt flavors finish tight, linear and briny in flavor, with an echo of sea salt.
Yeast, toast and bread dough characterize the austere but complex nose on this finely crafted wine. It’s quite dry, with impressions of earth, mineral, toast, and just the barest hint of lime. Quite full-bodied, it could even improve with a year or so in the bottle.
Yeasty and buttery like fresh-baked bread, this wine shows layers of high-toned cranberry flavor and soft, integrated tannin. Lightly dusted in black pepper and clove, it's bright and fresh, while allowing dense blueberry and raspberry to shine through its framework of structure.
Yeasty and dilute, this is a bit like drinking flat beer. There's little ripeness and no varietal impact.
Yeasty and fragrant with a fresh, wheat beer aspect, this delicate Riesling captures the gentle elegance of the grape's aromatics and mouthfeel. There's a nice mix of lemon tea, honey and mineral components, all in a low-alcohol but still quite dry style.
Yeasty and gaseous at first, then earthy and smoky. The palate is crisp, wet and fresh, with dry plum, cherry and a hint of cooked brown sugar. Finishes solid and sweet, and overall the wine elicits little to no complaints.
Yeasty and juicy, this is a very savory Grüner where peppery, herbal spice stands in the foreground with lots of citrus freshness. This is lip-smackingly fresh, lively and intense.
Yeasty and noticeably sweet, with frothing bubbles. Nice package; simple flavors.
Yeasty and powdery smelling, this is melony on the nose and just convincing enough as Verdejo goes. A reasonably upright palate delivers a shot of acidity, while this tastes of melon, generic white fruits and yeast.
Yeasty and smoky upfront, the nose on this brut is a bit sharp-edged, with a hint of applesauce. Lively and fresh in feel, this tastes of lime, apple and quince. A tangy tasting finish slowly fades out.
Yeasty and soda-like on the nose, this smells grassy but pleasant, with a hint of pool-water chlorine. Citric acidity and proper body weight make for nice palate, while lime and tropical fruit flavors finish with a green note of lettuce and tarragon.
Yeasty and woody after lengthy time in the bottle, this is a complex cuvée that's dry and savory more than sweet. Secondary flavors of apple and pear are crisp and developed.
Yeasty apple and melon aromas are offset by stony mineral notes. This feels fresh and just a touch leesy/creamy, with an overriding sense of quality to the palate. Peach, melon and minerally flavors finish clean and pure. Drink right away.
Yeasty apple aromas lead to a fair and balanced palate. Mixed citrus flavors come with a tropical leaning, while the finish is clean, mild and fades fast. Drink right away.
Yeasty applesauce aromas precede a full palate that weighs on the heavy and flat side. Obtuse flavors of apple finish solid and chunky but low on acidity and crispness. Overall this is good but slightly lazy on the palate.
Yeasty aromas accent pear and apple scents. On the palate, zesty acidity creates juiciness but also a sense of coarseness. Straightforward apple and lime flavors finish quiet.
Yeasty aromas and a tangy herbal character certainly make for an unusual Chardonnay. It is closer to the Jura's Vin Jaune than it is to any normal fruity wine. Drink now for its fascinating flavors.
Yeasty aromas are a surprise, the wine not showing freshness. The spirit is unbalanced with the red fruits, reflecting a wine that is split in its personality.
Yeasty aromas are devoid of fruit, commitment and minerality, and instead smell oddly floral and unconvincing. A waxy, wan palate and oaky flavors of clove finish with resiny, pushy spice notes. This tastes overly oaky and resiny, like the winery's Rioja white called La Capellanía but without the goods.
Yeasty aromas are low on fruit and specifics. This Viura-Chardonnay blend is lazy in feel, with modest acidic cut. Sweet bland flavors quickly fall off and taste of powdered sugar on the finish.
Yeasty aromas are simple and low on both fruit and acidity. Flavors of almond skins and lightly salted stone fruits finish mellow, without much snap.
Yeasty aromas are suggestive of vanilla wafer and corn cakes, with apple and melon scents lurking. A plump, low-acid palate delivers pithy, lightly bitter citrus and stone-fruit flavors, while notes of melon and honey fail to make much noise on the finish.
Yeasty aromas give way to a ripe, plump palate. Varietally typical phenolic richness is kept in check by acidity.
Yeasty aromas include briny notes of citrus and stone fruits, while on the palate, this is tangy and tight. Flavors of briny citrus, pickle and kimchee are zesty on a finish. This is not clean like polished crystal; funk and brine are key players on this Cava.
Yeasty aromas indicate that early oxidation is setting in on this blend of Chardonnay, Pinot Grigio and Sauvignon Blanc. A lean palate with sizzling malic acid but little body deals bready flavors of generic white fruits. Oxidized flavor notes return on the finish.
Yeasty aromas lead to a mild palate with a modest bubble bead. In fact, this is so smooth and low on edge that it comes across more like a still rosé than sparkling rosé. Flavors of peach and nectarine finish round, pithy and yeasty.
Yeasty aromas lead to a wine that is bright with crisp apples and soft lemon-juice flavors. There is a hint of white bread roll, which rounds it out.
Yeasty aromas of banana and white bread feed into a round full palate that's not at all edgy despite this being brut nature. Bready, yeasty flavors of citrus and nectarine end with a flash of peach and excellent clarity, length and elegance. Both this and AA's Privat Mirgin prove that elevated Cava can compete with the world's best sparkling wines.
Yeasty aromas of bread crust and mature white stone fruit lift out of the glass. Rounded and refreshing, the vivacious palate shows ripe yellow apple and Bartlett pear alongside bright acidity and a firm perlage.
Yeasty aromas of bread crust, yellow apple, candied lemon and nectarine peel carry over to the palate alongside an elegant perlage. Made with no added dosage, it finishes crisp and bone-dry with a quenching close.
Yeasty aromas of bread dough, citrus and nut lead the nose on this 100% Chardonnay. The bright palate delivers yellow apple, tropical fruit and hazelnut alongside crisp acidity and small, persistent bubbles.
Yeasty aromas of bread dough, toasted hazelnut, pressed wild flower and an earthy whiff of brimstone follow over to the crisp palate along with citrus and yellow apple. Made with grapes cultivated according to biodynamic farming practices and fermented with wild yeasts, it's a fascinating expression of Prosecco.
Yeasty aromas of green melon and apple are clean and stony. This Garnatxa Blanca is juicy, fresh, well cut and minerally in feel, with citrusy flavors of lime and tangerine. The same goes for the finish, which is crisp, light and steady.
Yeasty aromas of sourdough bread blend with notes of white fruits, clover and flowers. An easygoing palate is short on tension. White-fruit flavors exhibit a hint of green, while pear and green melon notes are present on the finish.
Yeasty aromas of white flowers and ham don't stir much interest. This feels medium in body and fairly bland. Yeasty flavors of vanilla and white fruits are more nondescript than particular.
Yeasty at first, this Lodi Zin from Napa's Cosentino Winery is dense and on the clove and ultraripe blackberry side of the Zin spectrum, decently simple in its intensity.
Yeasty bread notes mingle with preserved cherry and raspberry tones on this dry, but fruity, Pinot Noir sparkling. It's quite bold on the palate with big, mouthfilling foam, and finishes with a touch of mushroom.
Yeasty bready aromas are more smooth and leesy than fruity. This has a round palate that's full but not creamy due to firm acidity. Melon, peach and vanilla flavors finish yeasty and dry, with moderate complexity. This is made entirely from Pinot Noir.
Yeasty briny aromas are a bit pickled and not very fruity. This rosé feels yeasty and not very tight or expressive. Flavors of tropical fruits and melon don't change much on a quick-passing finish.
Yeasty chunky aromas of vanilla and butter are not as fresh and precise as you'd like to see from manzanilla. This feels oily and grippy, while salty, yeasty flavors finish plump and a bit out of shape.
Yeasty citrus notes dominate the nose while the palate is savory with chervil, sage and more yeast. A vein of crisp citrus acidity pulls it all together. The aftertaste lingers long with lemon zest.
Yeasty floral aromas are a touch soapy and not all that exact. This Trepat-based Cava feels light, crisp and zesty, while flavors of tangerine and lime finish breezy and citric, with a distant hint of elegance.
Yeasty freshness swings along with the citrus, watercress, green pear and miso flavors, showing that this is made to last. Grüner's elementary savoriness is exemplified here with verve, weight and conviction. The length is stunning. the moreish flavors never seem to end. Drink as of 2017.
Yeasty funk hangs heavy on the nose and will need time to clear. The palate underneath, however, shines with a cool, composed and serene brightness. This is taut, and as beautiful and fresh as a shooting star on a cold night, brightening everything around it while sticking to its energetic course. Tart apple and ripe citrus are at the core and create a well of future pleasure. A cool bone-dry and slender but beguiling Riesling.
Yeasty funk hovers above rich beckoning peach. The dry palate then expands and comprises taut, translucent citrus, exuding a cool calm charm. This is slender and fresh and shows concentration but no heaviness. It's a wonderfully fine-boned delicate Riesling of subtle power. Impressive long and whistle-clean finish.
Yeasty funk initially plays over a whole mix of pink grapefruit, mandarin and lemon flavors. The citrus party continues on the palate, with zesty notes of citrus peel. Verve and freshness are kept only in slight check by a phenolic backbone and are driven on by the linear lemon freshness. While totally compelling now, the wine will become even more intriguing with bottle age. Drink 2015–2020.
Yeasty funk still clings to the nose. Underneath that there is a concentrated palate with lovely texture. Spicy pith with hints of grapefruit zest, almond peel and shy pear all play on the rounded powerful body. There is bundled force and energy here. Bright, enlivening and luminous freshness makes for a moreish, dry finish.
Yeasty funk still dominates the nose and only lets a touch of lemon zest through. The palate continues with the zesty background against which flashes of riper fruit appear: juicy pear and luscious tangerine. The fruit expression is ripe but utterly fresh. The taut dry palate is anchored in something cool and fresh, something that expands as texture and fills not only the palate but also the mind. This is fresh and luminous, elegant and fine boned. Drink now through 2030.
Yeasty funk still obscures the aromas on the nose. The palate, however, speaks of fluid freshness, of richness and power channelled into precision and softness. The palate is bone dry and we can thus witness the brightness of the fresh acidity counteract masterfully with the richness of a balm-like textured body, leaving a streamlined and elegant Pinot Gris. The length just gets you.
Yeasty in baked bread aromas with an integrated framework of soft tannin and oak, this clone designate offers bright acidity amidst a ripeness of red currant and plum. Coffee flavor and tobacco give it an additional complexity of savory tension.
Yeasty in character, this wine seems to have missed out both on fruit and texture.
Yeasty in style with a touch of bitterness, this Champagne's raspberry fruitiness is just a minor part of the equation. It shows tight, edgy character up front and a light toasty quality on the finish.
Yeasty like baked bread, this is a robust wine embodied by mint and dried herb, the tannins smoothly polished. The fruit speaks to edgy cranberry and red cherry, never getting sweet, yet still offering plenty of juicy flavor.
Yeasty melon and white-fruit aromas are a bit strained and gritty. This feels round but also a touch mealy. Oily flavors of nectarine and peach finish mild, with just enough juicy acidity to maintain shape.
Yeasty notes mingle among the rose petal scents of this red and green Traminer blend. With a little air, notions of orange peel appear and display the textured, structured but pliably soft core of this appetizing and unusual wine. Lemony freshness provides poise for the toned aromatics. The more you linger, the more facets you discover, including the long finish.
Yeasty notes of fermentation still swing on the nose. The palate is more evolved and shows the characteristic slenderness and freshness of the 2014 vintage. Green apples join a lemony zestiness while the palate adds peppery Grüner spice. The finish is ultraclean.
Yeasty notes of pear with floral hints provide a nose that is both earthy and ethereal. The savory yeastiness is stronger on the rounded, structured palate framed by a phenolic edge.
Yeasty notes of white pepper and herbal savoriness create a fine-boned, nuanced picture on a slender and light body with great freshness. This is pure and elegant.
Yeasty notes speak louder than citrus or pear and make for a thoroughly savory, rounded wine that has a light body. There's a lot of Grüner spice here, despite the easy-drinking nature of the wine.
Yeasty on the nose, this brut Cava offers a classic palate feel. Fresh flavors of green apple and white currant finish with citrus notes and accents of green-leaf lettuce and arugula.
Yeasty overtones dominate the nose, while the palate reveals creamy pear fruit and a rounded palate with savory Grüner spice. This will work very well with mixed cheeses.
Yeasty pear and apple aromas set up a palate of mild citric acidity and leesy weight. Briny citrus flavors feature herbal notes of basil and tarragon, while this mature vintage brut nature is dry and complex on a slightly bitter finish.
Yeasty pepperiness and savory spice pervade the lemony core of this zippy Grüner. The body is light but offers interest and refreshment. A very moreish, spicy little number.
Yeasty roundedness plays the leading role on the nose and palate. Amidst those rich leesy notes, hints of pepper and lemon appear and the overall impression is one of savory yeasty richness tempered by zesty freshness of lemon and grapefruit. This is full-on drama. Enjoy.
Yeasty roundness meets opulently ripe fruit: red-cheeked apple, yellow pear and juicy yellow peach. The spicy verve of grapefruit zest pulls it into focus. This interplay on fruit and freshness dominates the midpalate majestically and has a staying citrus-power.
Yeasty roundness on nose and palate plays host to subtle explosions of spice: white pepper here, soft soy there. There is an underlying, streamlined citrus freshness that provides balance. A food wine par excellence: there is both body and finesse.
Yeasty savor, tick. Fresh zestiness, tick. Lemon and pear flavors, tick. This must be archetypal, soft and fresh Grüner. This one has a fluid, supple body and goes down far too easily, leaving a wake of peppery pear behind.
Yeasty savoriness on the nose conjures up salty hints of miso and soy, alluringly so. The palate is even more salty and expressive, with waves of tingling white pepper. The fruit that lurks through is of green Conference pear and more greenish savor: think nettle and lovage, even watercress. A lemony fillip provides a fresh backbone. What a joy to drink. Lovely now but built to last. Drink 2017–2025.
Yeasty vanilla and mild vegetal aromas lead the way on this otherwise neutral-smelling SB. The palate is lively but more generic than specific; flavors of bell pepper and asparagus dot the picture, with lime and grapefruit also apparent. A salty, briny finish may stem from the ground water used to irrigate this desert-origin new SB.
Yeasty white-fruit aromas lead to a light-bodied affable palate. This blend of Viura and Chardonnay tastes as expected, meaning simple lemon-lime. A mild lees character surfaces on a standard finish.
Yeasty white-fruit aromas of melon and peach set up a narrow feeling palate with nectarine and peach flavors. This is straightforward Verdejo with no frills. The finish is lasting but simple in feel and flavor. Drink this fresh, quaffable wine right away.
Yeasty wine, with mature toast flavors, showing bitter almonds and old acidity. The wine tastes really mature, about to be too old.
Yeasty wine, with strawberry acidity and an edge of bitterness. The wine is light, frothy in the mouth, the fruit tight with a red currant finish.
Yeasty with aromas of beer batter, this is an interestingly robust wine, concentrated in blackberry and dark cherry with undertones of tar and bitterroot.
Yeasty, almost umami-like spice slowly yields to ripe, delicious apricot flavors. The generosity is toned by bright lemon freshness that runs right through this concentrated wine and provides satisfying length. There is a delicious aftertaste of crunchy apple.
Yeasty, bland, unconvincing aromas make for an unremarkable opening. This is flabby and broken on the palate, with yeasty flavors of canned peas.
Yeasty, bready aromas lack the citric kick and minerality that top Rueda whites deliver in spades. The palate is dilute but slightly creamy, while yeasty flavors are low on fruit and finish with a note of gardenia flower.
Yeasty, bready aromas of cantaloupe and citrus feed into an undefined palate that foams up on tongue. Citrus and melon flavors are bland, with powdered sugar and orange notes on the finish.
Yeasty, bready aromas of toast and apple set up a smooth, mature palate with good acidity. Apple, quince and dry yeasty, toasty flavors end with length, complexity and a mild note of baked apple. Drink now.
Yeasty, bready aromas reflect time in the bottle, although for a gran reserva this is still young. Depth and cushion are present on a slightly foamy palate, while this wine is less about ripe fruit flavors and more about sourdough and fermented citrus notes prior to a lasting finish.
Yeasty, bready aromas sit on top of mild tropical fruit scents. This has a soft, muddled feel and flavors of vanilla and banana.
Yeasty, bready notes blend with nectarine and baked apple aromas in front of a round, layered palate. This offers a complex set of flavors that include yeasty bread, baked apple and citrus fruits. On the finish, leesy richness is cut by a streak of sea brine and nectarine.
Yeasty, briary aromas are low on fruit. This blend of Bobal and Garnacha feels citrusy, with a moderate level of pulp to the palate. Flavors of yeasty citrus fruits turn bready on the finish.
Yeasty, briney and strange on the nose, this feels clunky, with oily citrus and nut-driven flavors. It's bitter on the finish, and it doesn't show much in the way of mouthfeel. A blend of Chardonnay and Macabeo.
Yeasty, briny scents define the nose on this smooth, round-bodied Cava. Flavors of apple, lime, tarragon and lemongrass veer towards green, while the finish is slightly oxidized, which results in a bready aftertaste and a soft ending texture.
Yeasty, candied aromas rest in front of a foamy palate that lacks polish. This tastes like 7-Up and fresh grass, with sweet, yeasty, green-herb flavors that dissipate quickly on the finish.
Yeasty, dusty aromas of apple and melon lead to a plump, almost flat feeling palate with generic flavors of peach, apple and melon. The finish has a soft, mealy, slightly creamy and flat feel along with modest flavors of white fruits.
Yeasty, floral aromas fold in notes of citrus and apple. This is more lifted and fresh than the newer 2014, which was a warmer vintage. Flavors of citrus and tropical fruits turn more yeasty and bready on the finish.
Yeasty, fresh-baked bread aromas, followed by an impressively fresh wine full of white fruits; white currants and pink grapefruit follow on the palate. It's well rounded with a soft aftertaste and well-balanced acidity, but there's no sign of maturity yet.
Yeasty, honeyed aromas are unfocused. This shows a combination of chunky weight and citric acidity on the palate along with oak-heavy flavors led by clove. Bland peach and apple flavors don't stand up to the wine's oak character.
Yeasty, like baked bread, this thick, leathery and peppery wine is surrounded by a wealth of burly tannins. The oak well integrated, it will nonetheless benefit from further aging to coax more of its dark raspberry and blackberry fruit. Cellar through 2020.
Yeasty, melony and smelling like yellow mustard, this Moscato is generally unappealing. Spritzy (but barely) on the palate, it has flavors of canned pineapple and mango, with a cloying finish.
Yeasty, melony aromas come with a note of sourdough bread. This feels round, citric and tight, with lime, orange and bready flavors. A crisp citrusy finish exudes a sense of elegance along with freshness.
Yeasty, miso-like savor dominates the fresh aroma, however, the palate adds wonderfully zesty lime notes and a rounder, more sonorous and richer component of yellow pear. All this comes together in an appetizing, refreshing and most satisfying package. The wine's punchy concentration is lightly worn, the finish is clean.
Yeasty, pyrazinic aromas are strained and less than clean. This feels chunky, with moderate acidic cut. Generic citrus flavors quickly turn bitter, while the finish is weak in constitution, an indication that this has nowhere to go but down.
Yeasty, rounded and almost earthy notes are conjured up on the nose. That almost soy-like yeastiness remains on the palate, where citrus zest cuts through the richness. Texturally this is creamy and buffered, but not without tone.
Yeasty, savory hints pervade nose and palate in an intriguing fashion, along with white pepper. The fruit is still subdued and lemony freshness is prevalent on the superlight body that nonetheless shows plenty of Grüner character. If you like zippy wines, you will fall in love with this.
Yeasty, slightly stalky aromas of melon, citrus and peach are simple yet fresh. This feels solid, pulpy and fleshy, but not flabby; flavors of melon, papaya and white grapefruit finish pithy and slightly bitter. Drink immediately.
Yeasty, sweet pastry notes are enticing on the nose of this intense, juicy, off-dry Riesling. It has a delicate structure and a creamy texture, and it balances brisk, lemony acids with ripe yellow-peach and grapefruit flavors.
Yeasty, toasty aromas come with notes of brown sugar and baking spices. Lively and good on the palate, this tastes of dry citrus fruits and nectarine. A fresh-feeling, citrusy finish is clean and firm.
Yeasty, with beery aromatics, this has slightly sweet, tangy flavors of grapefruit and soda pop. Give it more time in the bottle to meld together.
Yellow-apple notes are clearly expressed on the nose. They also appear with lovely purity on the balanced dry palate which has a rich backdrop of autolysis with hints of rye bread. The mousse is fine and creamy, the finish is dry and lasting.
Yellow-gold in color, with baked fruit, butterscotch, creamed corn and wood resin aromas. Forcefully oaked and massive in the mouth, with enough sporty acidity to prop up the woodspice, nutmeg and resiny flavors that render the fruit secondary. Much like chewing on an oak plank, structured and layered.
Yellow-ish in color, heavy on the nose, more oily than in the past, and with an aroma of cheap perfume. The wine has high acidity, a zesty bite, but not much in the middle, and thus the flavors of mango, melon and papaya are wan. Good for quaffing but not on a par with previous years.
Yellow and chunky, and definitely on the way toward the grave. Mustardy aromas are severely short on freshness, and the palate is just as flat, dull and mealy as the nose. A weird, low-acid blend of Chardonnay, Viognier and Chenin Blanc.
Yellow and green pear, leaves of lemon balm and juicy chunks of pineapple play on nose and palate. It's fresh, completely fruit-driven and provides lots of simple, honest joy.
Yellow apple and yellow Mirabelle plum shine through the creamy, yeasty, autolytic notes which also lend backbone to the palate. The soft bubbles fizz creamily the balanced, dry palate. Zesty freshness provides utter drinkability, with ample fruit shining through. This treads the very narrow path between hedonism and restraint with a well-trained step.
Yellow apple and yellow pear aromas follow through to the round, juicy palate, along with citrus and Alpine herb notes. Fresh acidity lifts the rich flavors while a flinty mineral note backs up the lingering finish.
Yellow apple, candied nectarine and a hint of butter come together against a backdrop of crisp acidity. This wine opens strong but finishes abruptly.
Yellow apple, pineapple and pear play off streaky minerality in this rich, robust wine, heartily defined by additional layers of lemon chiffon and butterscotch. The density and concentration work in its favor, complemented by a comforting tease of tangerine.
Yellow cherry and blossom notes soften the bracing lemon-lime backbone in this light-footed dry Riesling. Crisp honeydew and quince flavors are sprightly and bright, finishing brisk and clean.
Yellow flower and natural rubber come forward first and are followed by peach, apricot, pear and delicate mineral nuances. There's a creamy, warm quality to the mouthfeel, but this bright Inzolia ends clean and fresh.
Yellow flower, hay and orchard fruit aromas lead the nose. The bright, straightforward palate provides lemon, lime zest and a hint of pineapple alongside fresh acidity.
Yellow flower, Mediterranean herb, cut grass, crisp green apple, juicy citrus and intense mineral are some of the sensations offered by this structured and savory white. It boasts great depth and is impeccably balanced with vibrant acidity. Enjoy through 2021.
Yellow flower, ripe orchard fruit and aromatic herb aromas take center stage while the ripe, round palate offers mature yellow apple and candied lemon notes. A hint of bitter almond finish marks the close.
Yellow flower, tropical fruit and an herbal note are delicate but still take center stage. Racy acidity supports the crisp apple, grapefruit and bitter almond flavors while the finish is crisp and clean.
Yellow freesia and sweet peach abound in this deeply floral, fruity auslese. Feather light in texture, yet deeply concentrated in flavor, it's penetratingly sweet yet finishes with a flurry of crushed minerals and lime-pith astringency.
Yellow freesias, fresh apples and quince preserves perfume this lovely, medium-bodied Malvasia from Istria. Dry on the palate yet elegantly fruity, it balances bright, fresh apple and tangerine flavors with nervy acidity and a lemon pith astringency on the finish.
Yellow fruit and toast aromas set the scene for this soft, rounded wine. The apricot flavors are right there, lightly lifted by acidity. A gentle wine, it's ready to drink now.
Yellow fruit aromas promise richness. That's delivered with the apricot and mango flavors, balanced acidity and a ripe while crisp aftertaste. The wine is ripe, full in the mouth. It's still young, and will be better drunk from 2017.
Yellow fruit dominates the palate, which also has an unusual powdery mouthfeel. The yellow fruit on the finish is a little dilute. Nose is smoky, almost barbecuey, with a petrol note.
Yellow fruit nuances abound in this slightly sweet-tasting offering from an area better known for growing Cabernet. Pear, pineapple and lemon aromas and flavors predominate, finishing with a bit of heat and slightly rough acids.
Yellow fruits and apple juice combine in this fresh, mineral-driven wine. It's tangy, tight with acidity while allowing room for pineapple and tropical flavors at the end. It's ready to drink but will be better in 2016.
Yellow fruits and fresh aromas characterize this attractive, fresh wine. With a touch of citrus to add to the bright character, it's a fruity wine that can be drunk now–2017.
Yellow fruits dominate this gently sweet wine. It's the balance between the sweetness and the acidity that scores, along with a light touch that keeps the wine fresh and fruity. It can be drunk, but should be aged and will be best after 2016.
Yellow fruits lead off this sophisticated wine. With its creamy texture, overlaid by a more steely texture, it's a wine that has aging potential as well as present fruitiness for early drinking. So age for four years or give in to the freshness now. Screwcap.
Yellow grapefruit peel, crushed white peppercorns and fresh chervil paint a picture of a quintessential Grüner here: flavorsome but not heavy, concentrated but slender, easy to enjoy but never facile. More ripe pear fruit lurks temptingly at the core while that grapefruit theme is utterly convincing and captivating.
Yellow grapefruit pith, white Asian pear flesh, cherimoya and crisp stonefruit elements show on the nose of this bottling, which also offers the typical touch of petrol. The palate is very pithy and high-toned, showing lemon rind, sour orange and sour apple on the finish.
Yellow in color and chunky on the nose, which shows the common triple play of apple, banana and vanilla aromas. The palate is wide, with ample acidity and grabby, waxy flavors of orange and pineapple. Plump and soft on the finish. Drink right away or wait for the '08.
Yellow in color and heavy on the nose, this smells mostly of match stick and sulfur. On the palate, this is scattered, with no point of reference. Heavy, chunky flavors of nectarine, citrus pith and almond skin finish oily and bitter.
Yellow in color and thick in the bouquet. The nose is hard to peg, but there are notes of mustard and asparagus. The palate offers some orange and apple flavors, but also something similar to canned peas. It seems overripe and past its prime.
Yellow in color and waxy on the nose, this Viura is on the heavy amorphous side, with some burn to the palate. Bland flavors of green fruits are vacuous on the finish.
Yellow in color, blowsy on the nose, and chunky to the max in the mouth. This wine is big, forced and heavy, with orange, banana and melon flavors. Finishes soft and with no discernible oak or elegance.
Yellow in color, then fleshy and floral on the nose, with a hint of peach but also corn stalks. Feels full and clumsy, with sharp acidity and corny, cidery key flavors. Struggles to reach that next level.
Yellow in color, this blend of 80% Macabeo and 20% Sauvignon Blanc smells waxy, with notes of lanolin, peach and papaya. It's sharp and fairly austere on the tongue, with tart, lemony flavors that end pithy, citric and slightly bitter. Drink immediately.
Yellow in color, with a peachy, baked set of aromas. The palate hits with a blast of acidity but not much else, while the flavors are brash and lean toward green apple and green plum. Rounder and softer on the finish, but also short.
Yellow in color, with floral, citrusy aromas. Not a whole lot of definition to the palate; it's wet but dilute, with unrefined, nonproprietary citrus flavors.
Yellow in color, with heavy aromas of toasted oak and popcorn. There's oxidation and mealy qualities, and the fruit is baked while the acidity is high, and thus overall it's not well balanced. Saving graces include lemon, baked corn and a so-so mouthfeel.
Yellow in color, with heavy dusty flat aromas of apple and citrus, this feels low on acidity and thus flat. Cidery apple and lime flavors finish chunky and leesy with an oily texture.
Yellow in color, with mildly briny aromas of citrus fruits and sauerkraut, this Pinot Noir-Chardonnay feels round, with a sense of richness to the palate. Salty peach flavors end with stone-fruit notes and a hint of popcorn.
Yellow in color, with subdued aromas of apple and squash, this feels creamy and a touch flat. Baked and buttered apple flavors finish dry and salty. For oak-aged Albariño, this is well done. Drink now.
Yellow in color, with waxy apple and vegetal aromas, this varietal Xarel-lo feels heavy, oily and creamy. Vegetal-leaning flavors suggest canned peas and beans, while a green, oily character persists on the finish.
Yellow melon and yellow-peach aromas meet with a touch of honey, apple blossom and wet cement on the nose of this bottling. Pleasant and elegant on the sip, this shows poached apples and bright citrus flavors, with an Asian-pear warmth in the midpalate and a crispy tension.
Yellow mirabelle plums are just hinted at on the nose. They become clearer on the palate where they are joined by a generous dollop of white pepper and creamy yeast.
Yellow peach, apricot and tangerine aromas lead to the tangy palate along with notes of ginger and white pepper. Crisp acidity gives it a clean, crisp finish.
Yellow peach, honeysuckle and russet pear combine in a very inviting nose. The palate amalgamates these flavors even more, bathing them in tangy but sightly sweet orange notes. The result is a bullet of flavor and freshness, balanced, friendly and very moreish. The finish is off dry and wonderfully clean and spicy.
Yellow peach, lemon, Asian pear and citrus peels show on the nose of this bottling by Matt Villard. It's very light and reserved on the palate, which is what makes it refreshing, with flavors of ripe nectarine, pan-seared apple and cider. A sizzle of acidity runs through it.
Yellow peach, pear, mineral, Alpine herbs and almond jump out of the glass. The elegant but structured palate delivers a great depth of flavors alongside crisp acidity. It's already delicious but will also develop more complexity over the next few years. Drink now through 2016.
Yellow peaches, waxy white florals and honeysuckle perfume this intensely aromatic wine. Floral notes persist on the palate as well, but are elegantly balanced with soft mineral tones and an invigorating lime acidity. Distinctly elegant, it finishes with a lingering hint of tea leaves.
Yellow pear and plum tinged with savory yeast notes make for a spicy subtle opening on both the nose and the palate. The yeast flavors continue to add an extra flavor dimension to the fresh palate, which has all the generosity of the ripe 2015 vintage about it and a gentle acidity that is reminiscent of ripe Amalfi lemon.
Yellow pear skin, crushed pine needles and white rocks bolster traditional cat-pee aromas on this wine from the ancient river stone-laden Arroyo Seco appellation. Sharper grassy elements deftly integrate into the palate, with apple and pear flavors as well. Serve with vinaigrette-doused oysters.
Yellow pear, fresh-squeezed lime, light mint and wet-cement aromas show on the brisk nose of this bottling by veteran Adam Tolmach. A grippy texture and lively acidity frame the palate, where green apple and lime flavors show. It's clean, pure and easy.
Yellow pear, Golden Delicious apple and a dollop of honey create a fruitful, inviting and friendly opening, countered by lemony freshness that keeps things on the right side of fruity opulence. Drink this wine while its aromas are at their height.
Yellow plum and Amalfi lemon lead a merry dance on nose and palate. A yeasty edge pulls them down to earth, but their exuberance is evident, swirling and barely contained. This is lively, refreshing and totally invigorating. A celebration of ripe citrus draws a dynamic and dizzying fault line across the palate. Currently, minerality lurks in the background while the fruit dances. This will change intriguingly with time.
Yellow plum and fresh lemon seem to have an earthy tinge and some bitter edges on the palate. But this wine still offers lively enough fruit and some texture.
Yellow plum and mineral hints of wet pebble with an almost salty draw demand attention. The palate is fresh and full of appetizing, lemony zing and concentration. This is fun and satisfying, not to say completely delicious.
Yellow plum, sweet apple and juicy pear form an appetizing, aromatic trinity. Those apple flavors, some of them fresh, some bruised, some baked, become the central theme of the lemon-focused palate. With some time, honeyed notes come to the fore and suggest that many things still lie hidden in this fruit-laden Riesling. The finish is dry, the entire wine is focused and still taut. It's delicious now but will reward cellaring.Drink 2015–2025.
Yellow plums, juicy pear and ripe peach make for a fruitful, medium-sweet wine with lots of generosity, softness and warmth. Just enough freshness counters all the ripeness. Drink soon for maximum fruit.
Yellow rose, honey-glazed almond, tangerine peel and beeswax aromas combine for a complex nose in this bottling from a new label. It's quite dry and tightly wound on the palate, where waxy flavors of sour orange, lemon spritz and grapefruit peel leave a bittersweet impression, finishing with a hint of petrol.
Yellow rose, honeysuckle and fresh-cut mango scents fly on the nose of this pretty-smelling wine, which is a blend of Chardonnay, Marsanne, Roussanne and Viognier. It is soft and slowly reveals itself on the palate, with honey, spun sugar and an apple-oil edge, showing lots of buttery length and a marzipan finish.
Yellow skinned and Asian pears, jasmine flowers, lemon slices and a slight petrol note entertain the nose on this single-vineyard bottling from a part of the Parker family's estate that was planted in 1989. The palate is quite balanced between flavors of lemon-lime soda, tangerine juice and limestone minerality.
Yellow stone fruit, chopped herb and citrus scents lift out of the glass. On the creamy palate, fresh acidity brightens white peach and zesty nectarine flavors while an almond note leaves a pleasant bitter finish.
Yellow stone fruit, citrus and Mediterranean brush aromas float out of the glass. On the bright, tangy palate, mature apricot and nectarine flavors mingle with savory mineral notes and hints of chopped herb.
Yellow stone fruit, crushed herb and tomato vine aromas leap from the glass. The creamy palate boasts lively elegance, offering ripe peach, juicy grapefruit, chopped mint and stony mineral flavors before finishing on a tangy note.
Yellow stone fruit, pear and tropical fruit aromas lead the nose. On the zesty palate, bright acidity underscores yellow peach and honeydew melon flavors that linger into the crisp finish.
Yellow straw, oxidized, with dull and flat flavors showing hints of banana and dried apple.
Yellow Tail's sparkler is an aromatic blend of Semillon, Traminer, Viognier and Trebbiano that manages to be largely neutral on the palate at the same time it's perfumed on the nose. Frothy and off dry.
Yellow tinted, which announces that this wine was barrel aged. And that barrel character is huge on the nose, which smells of raw oak, vanilla and dried cheese. Feels creamy, but the acidity is lively as well. Shows flashes of brilliance but also fights to absorb all the wood that's been thrown at it. A quality wine but definitely not for everyone.
Yellow tinted, with toasty, creamy aromas of baked apple and pear. Feels round and fleshy but fresh, with peach and baked apple flavors blended with copious toasty oak. Toasty and long on the finish; a high-quality Chardonnay for sure.
Yellow wild flower and ripe orchard fruit aromas lead the nose while the bright palate evokes tangerine, golden apple and a juicy hint of pineapple. Fresh acidity gives it a tangy finish.
Yellow wild flower and white stone fruit aromas lead the nose while the enjoyable palate doles out white peach, juicy nectarine and a hint of sage. Tangy acidity brightens the ripe flavors while a note of honeydew melon backs up the finish.
Yellow wildflower and peach aromas follow through to the fresh, linear palate along with a nectarine note. It's zesty and balanced, with crisp acidity.
Yellow wildflower, white stone fruit and crushed rock aromas lead the nose while the lively palate offers mineral, almond and yellow apple. It's vibrant, with bright acidity.
Yellowing and leesy in character, with a deep, brooding style. Struggles to keep its pulse up; the core flavors are in the bland citrus category, while peachy, leesy secondary flavors turn pithy on the finish. Tasted twice with consistent notes.
Yellowing in color and smelling waxy and peachy. This has become fleshy and sweet, with a syrupy feel. Drink it now or wait for a fresher vintage.
Yellowish in color, a true indicator that this is on the way out. Tastes chunky and flat, with bland lychee and melon flavors. Short then bitter on   the finish.
Yellowish to tan in color, this young wine is already showing signs of age, but get it early and you'll find creamy but sturdy flavors of squash, kumquat and peach. There's oak in support and plenty of personality. Whether that personality is universally appealing, however, is doubtful.
Yering Station makes a regular Chardonnay and a Reserve Chardonnay as well; this is its entry-level Chard, and quite a good one. Bright pineapple notes and a hint of grilled fruit are clean and fresh if somewhat straightforward in this medium-bodied wine. Drink now.
Yes this is a big boy but its chocolate and espresso mixed with dark caramel are so well defined, so bold that anyone looking for a serious example of mountain Primitivo need look no farther. The wine's cherry flavors are vibrantly balanced between an intensity of layered darkness and complexity.
Yes, 1997 is the current vintage. Reviewers gave this wine's bouquet two thumbs up—it has lovely aromas of wheat biscuit, mint and cassis. Our biggest gripe here was the wine's weight—which, for a Cabernet from a good vintage, was pretty light. Still, it had some pleasant cherry, red plum and earth flavors.
Yes, a certain amount of acidity is desirable in Australian Riesling, but this one is exceedingly lean and crisp. Perhaps it will blossom with age, but for now it is simply intensely citrusy and rather skinny. Pair it with oysters, or put it in a cool dark place and hope for the best.
Yes, even for a California Pinot, this is a big, strong, full-bodied wine. Southing always is. It could almost morph into a Cabernet Sauvignon. But who cares? It's compellingly delicious, and isn't that what wine is all about? Flavorwise, it tastes of cherries, oranges, red currants, violets, raspberries, cedar and peppery spices, with 65% new oak. The tannins will help carry it across the finish line by 2012 or so.
Yes, it's a good price, but this SB from Mendocino has loads of green pepper and peach fuzz that overpower its otherwise varietally familiar acidity and texture.
Yes, it's dry, very dry. However, this well-made wine with its steely texture and tight character just needs some bottle age to give it the richness that is missing at the moment. It would be good with food now; give it at least a year in bottle after purchase to be even better.
Yes, it's from Da Coach, of Bears legend, and the wine lives up to its gluteus moniker. There's nothing subtle about this blend of Zin, Syrah, Petite Sirah and Viognier. It's big in brambly berry and citrus flavors, tannic, high in alcohol, rich in tannins, and made for tailgate barbecue.
Yes, it's gigantic in alcohol. But it's dry, creamy-smooth and softly delicious, with palate-caressing flavors of raspberries, cherries, red currants, mocha, cinnamon and pepper. Very nice by itself and will lift up short ribs or BBQ.
Yes, it's seductive in the softness and velvety texture that carry tasty flavors of blackberries, black currants, mocha, anise and cedar. Shows ultra-refined tannins, but would benefit from a firmer structure.
Yes, it has 2003 ripeness, but there is also some restraint here. The tannins are still defiantly young, the fruit packed with black plum jelly flavors. It promises 2–3 years' aging.
Yes, it is spicy, but this is also an elegant wine, balancing its honeyed sweetness and tropical fruits with a stylish acidity and sophisticated perfume. Warm and round at the end, it is ready to drink.
Yes, it is very dark colored, but this rich wine shows elegance as well as its dense tannins. Flavors of blackberries come through the coffee note and dry core to give a wine that will develop relatively quickly over the next 2–3 years.
Yes, that is the correct spelling, as shown on the wine's label. A blend of 10% Merlot, 56% Syrah, and 34% Cabernet Sauvignon, this is dark, plum-colored and dusty with scents of plum and prune. Soft and moving quickly into midlife, it drinks like an older wine, with soft tannins and a hint of supple leather.
Yes, that is the official name for this tannic blend. It features tart berry fruit; a bit Zin-like; the tannins are substantial but well managed, without the chalkiness often found in southern Oregon. A good summer BBQ wine.
Yes, the same Jacob's Creek that turns out vast quantities of drink-me-now wines at sub-$10 price points also makes this age-worthy Cabernet from Coonawarra fruit. The 2008 is a harmonious wine, blending notes of cassis, cigar box and vanilla into a richly textured, fairly tannic whole. Give it 4–5 years in the cellar.
Yes, the wine is perfumed, but the aromas are restrained, stylish and never in your face. That gives this Gewurztraminer a place at the table, fragrant while cut with acidity. It's ready to drink.
Yes, there are notes of sweet plum and pepper, but otherwise the wine is soft, with wafts of bacon and meat, the smooth tannins a tad dull.
Yes, there is some elegance here as well as rich fruit and sweet perfumed juiciness. It's attractively fruity, uncomplex. Screwcap.
Yes, this blend of Chenin Blanc, Chardonnay, French Colombard and Muscat Canelli is quite sweet, with sugary flavors of oranges, peaches, vanilla and toast. And yes, some people will turn their noses up at it. Too bad for them—it's an ideal wine for drinking at the beach or picnics, or celebrating just about anything.
Yes, this does not shy away from the herbal bite often found in Oregon Pinot. But that accent is nicely integrated into a firm, balanced wine with penetrating red fruits and darker notes of black coffee, black licorice and a whiff of fresh truffle.
Yes, this is a rosé of Merlot from high altitude vineyards in the south of France. It's medium in weight, offering hints of red berries, wild herbs and wet stones and a clean, refreshing finish. Drink now.
Yes, this wine comes from a village of Chardonnay in the Mâcon region of Burgundy. It's a typical, crisp, freshly green Chardonnay that zings on to the palate. No wood here, just light grapefruit and citrus flavors, rounded with a touch of apple. Screwcap.
Yes, this wine is supersweet, but it's also pristine in its clarity. Despite layers of honeyed richness, the aromas and flavors of lime and pineapple provide great energy and focus; there's even hints of slate-driven minerality on the nose and the long, mouthwatering finish.
Yes, this wine is tannic. To begin with it seems austere and mineral. But then the substrate of black berry juice asserts itself. The fruits are fresh rather than sweet, combining with leather, spice and a presence of new wood. Typical of Montrose, it is hard to appreciate this young, with those tannins needing to open out. But wait 10 years.
Yes, this wine treads deep on the side of informality with a lean, watery mouthfeel and subtle aromas of peach and pear. But there's also just enough territorial identity of Mediterranean herb and dried sage to make it interesting. The price is just right too.
Yet another example of the increasingly strong crop of rosé wines in recent vintages, this light-pink wine shows puréed strawberry and Big League Chew bubblegum aromas on the appealing nose. It's a lively wine on the palate, thanks to lime zest-powered acidity, with crisp pluot and just-ripe plum flavors as well as a touch more bubblegum.
Yet another example of where a producer's slightly cheaper appellation blends are just as stunning as the single-vineyard expressions. Steve Dooley's bottling offers black sage, dried tarragon, fennel, beet juice, cranberry, Earl Grey tea and smoked game on the nose. The palate shows smoked pork with a black-cherry rub, a touch of pencil lead and an intriguing red-sumac flavor.
Yet another extreme barrel-aged wine from Core Wine Co. Cherry syrup and heavy wood presence on the nose is followed by dark chocolate, cooked vanilla and other flavors dominated by wood and age.
Yet another fruit-powered, lip-smacking Riesling from Trisaetum, this brings a basket of yellow apples, tart limes, pears and a slice of pink grapefruit into perfect harmony. Leesy, textural, long and utterly refreshing, it finishes with a nice kick of bracing acidity.
Yields tend to be low in this dry-farmed vineyard, which especially struggles during a drought, but the quality is fantastic. Aromas of browned toast, popcorn, Meyer-lemon pith, honey pollen and a mineral herbal chamomile character show on the nose. A vibrant chalkiness reveals itself on the sip, with lemon blossom and grapefruit pith keeping the palate tight, grippy and texturally zippy.
Yogev (“tiller of the soil” in Hebrew) is a 50-50 blend of Cabernet and Shiraz. Bright and spicy with a medium mouthfeel and soft tannins, the wine is loaded with jammy red fruit flavors of tart raspberry and strawberry. Ends on a medium to long finish with good intensity.
Yogev, meaning “tiller of the soil,” is a friendly and easy-pleasing wine, with direct notes of cherry skins, fresh cassis and black currant leaf. Medium weight, with moderate acidity, fine tannins and a clean, fruit-driven finish. Drink now.
Yonder is principally Kiona vineyard Cabernet Franc, with 20% Klipsun Cabernet Sauvignon. A potent combo, it was aged in 60% new French oak, and it's oak that provides the sweet scents that greet you at first sniff. Ample blackberry, black cherry and cassis fruit is set amidst the toasty, roasty tannins, with layers of espresso and dark chocolate compounding the finish.
Yorba's Tempranillo is very masculine, briary and tannic, packed with earthy baked plum, raspberry and dark chocolate mocha, with a slight trace of black licorice. Concentrated and lush, it would stand its own against many a big slab of meat.
Yorba and 3rd Generation are the brands made by viticulturist Ann Kraemer of Shake Ridge Ranch. This wine is meant to serve as a second label, a blend of 84% Zinfandel, 10% Petite Sirah and 6% Tempranillo made by one of Ann's nephews. It's an impressive first attempt, robust and gamy in soft leather and ripe chewy plum.
Yorba is doing the world of Zin lovers a huge favor by holding its wines in bottle for longer than most producers, and what you get for all that waiting is a wine ready to drink that's still got plenty of structure and ageability. This Zin shows great depth, with subdued fruit and darker flavors of plum and coffee allowed to shine, rounded out by an intensity of spice.
York Mountain actually predates Paso Robles as an appellation, so it's great to see Neil Collins making such excellent wine from its nearly forgotten western slopes. This bottling shows stewed blackberry, balsamic fig, licorice spice and purple flower touches on the nose. The well-integrated palate uses sprightly acidity to deliver blackberry and blueberry flavors, with thyme, nettle, dill and graphite accents.
York Mountain is a little-known appellation in the western part of Paso Robles. This blend of two varieties is dry, tannic and hot, with complex blackberry, tobacco, plum and pepper flavors that are so ripe, they veer into raisins. Drink up.
Yorkville's Malbec has pleasing aromas of dark plum and fig and is medium-bodied. A good wine that's fairly low in alcohol.
Yorkville has been making this blend of Sémillon and Sauvignon Blanc (for this vintage it's 60% the first and 40% the latter), for many of its 25 years, and it achieves a nice balance, the Sémillon there for richness, texture and color, the SB for acidity and the wine's citrus and herb finish. Made from organic grapes.
You'd be hard-pressed to find another Oregon producer with both Tannat and Zinfandel. Troon does them well. Dark and bloody, this pure varietal bottling mingles brambly berries with road tar and some chewy tannins. It's a perfect everyday red for the onset of cold weather.
You'd be hard pressed to think of another Italian sparkling wine made from Ribolla Gialla grapes, a native variety of northeast Italy. This rare expression offers aromas of yellow flower and stone fruit followed by a smooth, fresh mouthfeel.
You'd likely never peg this as either Grenache or Alexander Valley. With a light, crisp mouthfeel and pure flavors of cherries and pomegrantes, it's likeable for its dry silkiness, and ready to drink now.
You'd never confuse this with a California Chard. Well, Anderson Valley, maybe. It's a cool-climate wine. Aromas of fresh, cold green apples, with what seems like an overlay of buttery oak. Brilliantly dry and crisp in the mouth. It's all about acidity here; flavors are secondary. Clean as a whistle, edgy, a nervously racy wine that practically cries out for shellfish.
You'd never guess that this was rocking it so hard with 16.3% alcohol, as this wine achieves balance in the face of such boozy contents. The nose holds a blackberry core with rusty, spicier edges of star anise. These are followed by a palate of black cherry and cedar, with enough tannins to ensure evolving drinking until at least 2018.
You'd swear this 100% varietal wine had some Viognier in it, but the orange-peel aromas and flavors are just a hallmark of Yakima Valley fruit. It also features abundant cranberry, mulberry, rose hip and savory notes. The supple feel with light meat accents is where this wine really shines, showing purity, texture and a lot of elegance. Those looking for big fruit, look elsewhere.
You'll absolutely love this wine. Barbaresco Santo Stefano offers intensity, harmony and imparts delicious aromas of sweet spice, wild berries, licorice, tar and light touches of smoke or graphite. It boasts a smooth, rich texture with bright acidity on the close. This is a very pure and pristine expression of Nebbiolo that will live long in the cellar.
You'll appreciate the harmony and cheerful personality of this luminous Prosecco. Riva dei Fiori is redolent of peach blossom and white stone and has a smooth, creamy quality with the staying power and persistence to stand up to leek quiche or other oven-cooked appetizers.
You'll appreciate the streamlined and compact character of this Cab-Merlot blend that ultimately helps establish its harmony and balance. In terms of aromas, it offers bright cherry fruit, forest berry, blueberry, spice and lightly toasted coffee bean. The oak element becomes more obvious in the mouth where the wine also showcases silky tannins and chewy fruit.
You'll barely notice a touch of oak on this dry wine. It shows the zesty acidity and varietal purity of all Edna Valley whites, with citrus, lychee, tart green apple and white pepper flavors that stimulate the palate and prepare it for food. A very nice job in a restaurant-style Sauvignon Blanc.
You'll detect aromas reminiscent of wood shop on this wine. Both the nose and the palate reveal heavy-handed oak sensations along with espresso, vanilla and a hint of burned rubber.
You'll discover alluring aromas of baked earth, black and red berry, sweet baking spice, crushed flower, vineyard dust and a whiff of leather on this impressive wine. The delicious, powerful palate boasts juicy red cherry, black raspberry, cinnamon, anise and tobacco while firm, fine-grained tannins provide support and lend finesse.
You'll discover alluring aromas of grilled herb, saddle leather, cured meat and ripe berry in this enticing red. The palate is succulent and juicy, offering red cherry, crushed raspberry, white pepper and clove flavors. It's buttressed by bright acidity and youthfully firm, refined tannins for balance and a structure built for ageing. Drink 2018–2028.
You'll discover aromas of leafy underbrush, grilled herb, raisin, new leather and a whiff of blue flower on this bold red. The syrupy concentrated palate doles out raspberry jam, stewed prune, anise and nutmeg framed in big chewy tannins. A confectionery note closes the finish.
You'll discover aromas of menthol, dark baking spice and a hint of leather on this firmly structured red. The full-bodied palate offers tart red cherry, grilled herb and licorice alongside compact, fine-grained tannins.
You'll discover earthy aromas of leather mature dark berry, flint and a whiff of brimstone on this solid, accessible red. The round, robust palate offers mature plum, ground pepper and clove accompanied by ripe tannins. Drink through 2017.
You'll enjoy the aromas of banana and passion fruit that emerge from the nose of this luminous Greco di Tufo. The wine has good density and pretty floral flavors that add a touch of femininity.
You'll enjoy the elegance and refined nature of this Barolo from the Serralunga d'Alba municipality. Bright aromas of cherry, vanilla, cola and ginger are carefully woven into the wine's bouquet and the mouthfeel is characterized by long, drying mineral notes.
You'll enjoy the heft and added creaminess of this fresh Prosecco Superiore. Peach blossom, white rose and almond skin emerge from the bouquet and make for an informal and friendly personality.
You'll find a nice, silky texture on this Pinot Noir, as well as lush flavors of cherries, raspberries, cola, sweet tobacco and dusty baking spices. There's some sharpness all the way through that detracts.
You'll find a rich vein of cherries, red currants and cedar, leading to a dry, spicy finish, but the velvety smoothness you want in a fine Merlot is what it lacks.
You'll find a silky elegance in this robust blend of Syrah, Petit Verdot and Malbec. The palate is robust with flavors of raspberry, cola, persimmon and baking spice, along with big, brawny tannins.
You'll find all the pleasing aromas that you normally associate with a no-fuss Chardonnay such as apricot, honey and white stone in this wine. This is an easy, quaffable wine that lacks great depth but that would pair well with light, casual meals.
You'll find alluring scents of black-skinned berry, baking spice, violet, a hint of leather and a balsamic note on this well-structured red. The chewy palate shows dense black cherry, raspberry compote, licorice, clove and pipe tobacco alongside velvety tannins and fresh acidity. A hint of cinnamon closes the finish. It's already approachable but also has great mid-term aging potential. Drink through 2023.
You'll find alluring scents of iris, blackberry and nutmeg on this blend of 70% Corvina, 25% Rondinella and 5% Molinara. The savory palate delivers ripe plum, black cherry, carob and a touch of licorice alongside fine-grained tannins. Enjoy through 2022.
You'll find an herbal note in this wine, suggesting sweet green peas and dried herbs alongside riper touches of blackberry and cherry. Although it's pretty tannic, it's soft, making it drinkable now. It could be ideal with shepherd's pie.
You'll find an unusual note of freshly crushed black pepper in this Pinot Noir. Not overwhelming, but enough to vie with the cherries, cola and sandalwood. It's an excellent wine, dry and silky, although not on a par with the magnificent 2007.
You'll find aromas of beeswax, white flower and a whiff of orchard fruit on this fragrant white. The lively palate offers crisp apple, nectarine, toasted almond and mineral alongside bracing acidity.
You'll find aromas of black locust flower and a whiff of beeswax on this. The beeswax note carries over to the straightforward palate together with pear and a hint of bitter nut alongside soft acidity.
You'll find aromas of dried herb, Mediterranean brush and red berry on this bright rosato. Made with Nero di Troia, the juicy palate offers raspberry compote, fleshy strawberry and marjoram before a sea salt finish.
You'll find aromas of dried orchard fruit, beeswax, Spanish broom, acacia and an earthy note on this spry nine-year-old. On the mature, waxy palate, fruit flavors have given way to tertiary sensations of honey, toasted nut, candied citrus zest and flinty mineral that carry through the to lingering finish. A saline note signals the close.
You'll find aromas of elderflower, hay, crushed rock and a whiff of exotic fruit on this linear white. On the bright palate, assertive acidity underscores grapefruit, green melon, chopped herb and mineral.
You'll find aromas of forest floor, leather, graphite, chopped mint and an earthy whiff of soil on this elegant red. The structured, medium-bodied palate delivers dark cherry, raspberry compote, star anise, espresso and a toasted note. It's balanced, with firm close-grained tannins and fresh acidity. Drink 2019–2028.
You'll find aromas of forest floor, toast, porcini mushroom, game and a balsamic note on this vibrant red. The smooth, dense palate offers tart red cherry, truffle, anise and a salty hint of cured meat alongside bright acidity and fine-grained tannins.
You'll find aromas of French oak, blackberry, exotic spice, menthol and a whiff of crushed violet on this glossy red. The palate shows both structure and finesse, offering juicy black cherry, vanilla, licorice and mocha framed in fine-grained tannins. Drink through 2020.
You'll find aromas of French oak, coconut, exotic spice and menthol on this brawny red. The bracing, robust palate offers raisin, prune and loads of oak-driven spice alongside assertive, grainy tannins that leave an astringent finish.
You'll find aromas of French oak, grilled herb and exotic spices on this. The palate offers dried black currant, sour cherry, coconut and oak-driven spice alongside close-grained tannins that leave a firm finish.
You'll find aromas of mature black cherry, dark cooking spice, mint, leather and a whiff of espresso on this full-bodied red. The firm palate shows dried black cherry, roasted coffee bean, oak and a licorice note supported by bracing, grainy tannins that leave an astringent finish. Drink after 2020.
You'll find aromas of mature dark-skinned fruit, cooking spice, tobacco, licorice and a whiff of mocha on this blend of Cabernet Sauvignon, Cabernet Franc, Merlot and Petit Verdot. The delineated palate offers ripe and dried black currants, ground pepper and dark chocolate alongside silky tannins that give it a polished texture. Drink through 2018.
You'll find aromas of mature wild berry, spiced plum, blue flower and a whiff of charred earth on this medium-bodied red. The savory easygoing palate presents Marasca cherry, crushed raspberry, clove and Mediterranean herb alongside pliant tannins. A hint of orange zest marks the finish.
You'll find aromas of menthol, mature plum, cassis and a hint of cedar on this structured blend of 85% Sangiovese and 15% Merlot. On the ripe, round palate, licorice and graphite accent the core of dried black cherry. Fine-grained tannins provide polished support. Drink through 2020.
You'll find aromas of raisin, wet underbrush, anise, oak and dried herb on this. The firm palate is robust but lacks fruit richness, offering licorice, the heat of evident alcohol, roasted coffee bean and a suggestion of dried-up black cherry. It also has a green note of powdered sage while raspy tannins leave an astringent, mouth-puckering finish.
You'll find aromas of red-skinned berry, aromatic herb and a whiff of exotic spice on this youthful red. Made to be enjoyed young, the palate offers sour cherry, unripe raspberry, sage and a hint of anise alongside racy acidity.
You'll find aromas of red and black berry, grilled sage, cedar and tobacco on this vibrant, elegantly structured blend of 70% Cabernet Sauvignon and 30% Merlot. The polished palate delivers red currants, black raspberries, white pepper and clove alongside firm, fine-grained tannins and fresh acidity. Drink 2016–2022.
You'll find aromas of red berry, underbrush and tilled soil on this savory red. The lively palate delivers raspberry, cinnamon and clove alongside smooth tannins. Enjoy through 2019.
You'll find aromas of resin, blue flower, spiced plum, leather and menthol on this boldly structured red. Densely concentrated and chewy, the palate delivers blackberry jam, black cherry extract, mocha, tobacco and a confectionery note alongside velvety tannins.
You'll find aromas of ripe dark-skinned fruit, espresso, brown spice and sun-baked earth on this medium-bodied red. The palate delivers dried black cherry, blackberry licorice, coffee and ground black pepper set in a framework of packed, fine-grained tannins.
You'll find aromas of ripe plum, underbrush, Porcini mushroom, earth and a floral note on this polished red. The bright, accessible palate offers mature black cherry, raspberry and a hint of cooking spice alongside fresh acidity and supple tannins.
You'll find aromas of scorched soil, roasted coffee bean, cedar and mature black-skinned fruit in this structured Syrah. The full-bodied palate delivers toasted oak, espresso, crushed Mediterranean herbs and dried black fruit alongside ample, polished tannins.
You'll find aromas of stewed prune, resin and nail polish remover on this ripe, robust red. The dense, brooding and extremely astringent palate offers raisin, game, anise and a dried herb. Abrasive tannins leave a rough, dried out finish.
You'll find aromas of tilled soil, leather and black-skinned berry on this forward red. The chewy accessible palate offers blackberry jam, star anise and a touch of vanilla alongside ripe, round tannins. Drink through 2020.
You'll find aromas of toasted oak, underbrush, ripe dark-skinned berry and espresso on this soft, medium-bodied red. The elegant if rather subdued palate offers dried back cherry, anise and a hint of baking spice alongside fine-grained tannins.
You'll find aromas of tomato leaf, passion fruit, crushed rock and green bell pepper on this radiant white. The bright, savory palate delivers tropical fruit, tangerine zest, dill, celery and mineral alongside tangy acidity. It's an extremely impressive showing for this challenging vintage.
You'll find aromas of underbrush, clove, red berry, blue flower and a whiff of toast on this elegant expression of the 2013 vintage. The bright, sleek palate delivers juicy wild cherry, ground pepper and coffee alongside fresh acidity and polished, fine-grained tannins.
You'll find aromas of violet, iris, red berry and baking spice on this savory blend of 90% Sangiovese, Merlot and Syrah. The vibrant palate doles out wild cherry, crushed raspberry, cinnamon and a hint of tobacco alongside polished tannins and bright acidity.
You'll find aromas of wild berry, violet and a touch of leather in this wine. Straightforward by Brunello standards, the medium-bodied no-frills palate offers dried cherry and dark baking spice alongside solid tannins. It has a rather abrupt finish. Drink through 2020.
You'll find aromas suggesting leather, mature dark-skinned fruit, moist earth and a whiff of game on this brawny red. The firm palate offers dried black cherry, raisin, licorice and tobacco alongside close-grained tannins that grip the finish.
You'll find aromas suggesting mature dark-skinned berry, violet, tobacco and an earthy whiff of game on this. The aromas carry over to the full-bodied palate, together with hints of dark spice and dried cherry. Chewy tannins provide support.
You'll find aromas suggesting underbrush, scorched earth, truffle, grilled herb and a balsamic note on this robust red. The brawny palate evokes dried black cherry, prune, licorice and tobacco alongside chewy tannins and the heat of evident alcohol. Let the muscular tannins unwind for a few more years then drink sooner rather than later to capture the remaining fruit.
You'll find aromas suggesting underbrush, wild berry, tobacco and a whiff of aromatic herb on this. The palate isn't quite as expressive as the nose and is still tightly wound, offering red cherry, cranberry and white pepper alongside a backbone of tense tannins and bright acidity. Give it time to unfold. Drink 2025–2035.
You'll find aromas suggesting weedy underbrush, porcini mushroom, raw oak and dried sage on this bracing wine. The medium-bodied palate shows toast, unripe cherry and star anise alongside extremely astringent tannins.
You'll find blue flower, exotic spice, truffle and camphor aromas in this firm, medium-bodied red. The linear palate shows sour cherry, cranberry, licorice and espresso notes held tight with fine-grained tannins.
You'll find blue flowers, blackberry, ground pepper and aromatic herb aromas on this smooth, poised red. The savory palate doles out blackberry, crushed plum, ground pepper and cocoa balanced by supple, fine-grained tannins.
You'll find bright berry notes followed by white licorice, forest floor and a distant touch of chopped herbs in this fresh, well-integrated Barbera from Monferrato. The mouthfeel is not too concentrated and the wine is naturally acidic (try it with cheese- or butter-based pasta dishes).
You'll find brisk, clean flavors of citrus fruits, vanilla wedding cake and yeast in this brut-style wine, which is totally dry. A bit scoury, but a good value in sparkling wine.
You'll find classic Nebbiolo scents of perfumed berry, rose, violet, tilled earth, leather and a hint of game in this striking wine. On the palate, notes of sage, white pepper and clove accent a core of red and black cherry. It's balanced with nervous acidity and gripping tannins.
You'll find crisp Monterey acidity on this wine, but otherwise, it's candied in style with flavors of raspberries and cola, along with raisins turning up in the finish.
You'll find delicious cherry pie, cola, rhubarb and spicy gummi candy flavors in this Pinot Noir, which makes it easy to drink especially with Pinot-friendly foods like lamb or even a gently grilled tuna steak. It's too soft for aging, so drink over the next year or two.
You'll find earthy aromas of leather, truffle, violet, ripe black cherry and a funky whiff of game on this. The approachable palate offers fleshy dark cherry, cranberry, clove and a hint of licorice alongside firm but not very persistent tannins.
You'll find earthy aromas of truffle, new leather, game and pressed violet and whiffs of menthol and toast in this firmly structured red. The taut palate shows red cherry, crushed cranberry, cinnamon and ground clove flavors set against fine-grained tannins and vibrant acidity. Drink after 2023.
You'll find earthy aromas of used leather, game and a slight whiff of barnyard on this soulful red. The funky aromas follow over to the palate along with fleshy black cherry, raspberry, cinnamon and a note of salted game. The rounded tannins are rather forward for such a young Barolo. Drink 2019–2025.
You'll find good, ripe and savory flavors of blackberry, currant and spice. A touch of oak and a sweet licorice note give this 100% Cabernet a candied appeal. It can't quite escape its rustic mouthfeel, but it's a nice glass of red wine.
You'll find it difficult to keep your hands off this gem, a block selection from the estate vineyard. The name, notes the winery, comes from an ancient Greek dance. Dark, smoky and toasty, this gripping wine is tight-knit and packed with raspberry and black cherry fruit, set against sweet baking spices. The balance is perfect, and this will drink well now through 2030.
You'll find light scents of apple, pear and a dose of wet rock on this brisk white that carry over to the rather raw palate. Racy acidity gives it a nervy edge.
You'll find lots of concentration in this dry, nicely drinkable wine, which opens with citrus and mineral aromas and an inviting waft of white chocolate. It's an earth-driven wine. The citrus flavors are strong but not overpowering. You get the impression of crushed fresh herbs: parsley, mint, cilantro. It's dry and crisp and an excellent white wine.
You'll find lots of fresh, ripe Cabernet flavor in this young, tannic wine. It's rich in blackberries, black currants and dark plums, with a juicy, oozing melted quality. However, those tannins are quite strong. You can certainly drink it now, but it's better to start enjoying it in 2018 and through the mid-2020s.
You'll find lots of ripe orange, pineapple, lemon and honeysuckle flavors in this crisp, acidic Pinot Grigio. It finishes with a hint of maple syrup.
You'll find lots of upfront blackberry, black currant, roasted meat and cedar flavors in this dry Malbec. It's a little soft, but easy to drink now, especially with beef.
You'll find lots to like in this dry, stylish Cabernet. It's full-bodied and tannic, but you can drink it now for the wealth of blackberry, black currant, cola, mineral and oak flavors.
You'll find lovely, complex flavors of raspberries, cherries, red currants, spices and smoky vanilla notes from oak in this dry, pleasant wine. It's also very tart, biting into the palate with a cut of acidity, which seems to be a trait of the vintage. Good now, if a little direct.
You'll find lush flavors of cherry pie, sweet dates and cola in this simple, soft Pinot Noir.
You'll find luxuriously ripe apricot, pineapple, white currant and peach flavors in this blend of Sauvignon Blanc, Viognier and Chardonnay. It's a bit stewed in fruit, though, and ready to drink now with sweetish fare.
You'll find oaky aromas and flavors of buttered toast, sweet vanilla and butterscotch on this Chardonnay. The underlying fruit is pure and intense, suggesting ripe apricots, green apples and limes, brightened by a streak of acidity.
You'll find plenty of blackberry, cherry, currant and oak flavors in this 100% Cabernet. Aging in 100% new French oak gives it that fancy veneer of sweet toast. At six-years old, the wine has green, almost vegetal notes that seem unlikely to resolve with further bottle age. Drink up.
You'll find plenty of crushed summer blackberries, black pepper and grilled meat flavors in this Syrah. It's dry in style and elegant in structure. The wine has a grip of tannins that suggests pairing with rich game.
You'll find plenty of fruit, in the way of ripe mangoes, peaches, green apples and limes, as well as a sweet coating of smoky oak. However, it's elevated by brisk acidity and a stony, tangy minerality that must come from the soil of this cool-climate vineyard.
You'll find plenty of Pinot Noir character in this wine, which is ultimately simple and for drinking now. It's silky in the mouth, with crisp acids framing cherry, cranberry, cola and oak flavors.
You'll find plenty of tart green gooseberries in this dry Sauvignon Blanc. Yet there are also ripe grapefruit, kiwi and papaya flavors. It's a refreshingly clean wine for drinking now.
You'll find plenty to like in this bubbly. The aromas are very refined and Champagnesque, with toast, lees, vanilla, spice, charcoal and a waft of citrus. The flavors are similarly of toast and mineral. This is not a fruit-driven wine. It's a little rough around the edges; the bubbles are scoury, not refined. But the price is great, and it is a good value. Should be easy to find, with 90,000 cases produced.
You'll find pretty scents of red berry, violet, pressed powder and a whiff of moist soil on this vibrant, savory red. The juicy, lively palate doles out tart red cherry, anise, cake spice and orange peel alongside zesty acidity and supple tannins. It's made to be enjoyed young so drink now.
You'll find ripe plum, forest floor, exotic spice, menthol and espresso aromas in this structured red. The palate is bright and linear with youthful tension, delivering red cherry, strawberry, white pepper and anise notes set against compact, fine-grained tannins. Drink 2020–2030.
You'll find savory blackberry, cherry, currant and cola flavors in this dry blend of Cabernet Sauvignon, Merlot and Cabernet Franc, as well as smoky, oaky notes. The problem is excessive softness. There's no proper structure, so it all collapses in mid-palate.
You'll find scents of honeysuckle, jasmine and yellow peach on this fun sparkler. The rich palate shows ripe apricot, candied citrus zest and a confectionary note alongside lightly foaming bubbles.
You'll find scents of red berry, chopped herb, clove and a balsamic note on this fragrant Nebbiolo, Vespolina and Croatina blend. The luminous palate delivers ripe cherry, juicy strawberry, white pepper, and menthol underscored by a mineral vein. It's elegant and intense but still austere at this stage, with a firm tannic backbone. Drink 2018–2031.
You'll find scents of spring flower, white stone fruit, citrus and bread crust on this bright sparkler. The firm palate offers mature yellow apple, yellow pear, citrus zest and a hint of roasted nut alongside a vibrant, persistent perlage.
You'll find some fancy elegance in this dry, balanced Cabernet. It's full bodied and tannic, as you expect a Cab to be, and offers a burst of fresh blackberry and cherry fruit. Good price for the quality.
You'll find some good cherry, vanilla, cola and sandalwood flavors in this dry Pinot Noir. It's on the light side, but is modest in alcohol, with an elegant mouthfeel.
You'll find some mint and vegetal aromas and flavors side-by-side with intense, sugary sweet blackberry jam ones in this Zin. It's unbalanced to that degree.
You'll find strong flavors of grilled blackberries and black cherries, tobacco, unsweetened baker's chocolate and black pepper in this dry, tannic wine. Made from Syrah, Mourvèdre and Counoise, it's rustic and high in alcohol. Makes you think of beef tacos.
You'll find strong, bitter tannins, despite the fact that it's more than four years of age. It's absolutely dry, and the flavors are rich and concentrated, suggesting summer-ripe blackberries, mashed and sprinkled with cocoa, dark chocolate, espresso, cassis liqueur and black pepper. Decant it and drink through 2016.
You'll find subdued aromas of leather, red currant and forest floor on this blend of 90% Sangiovese and 10% Merlot. The simple palate delivers mature plum and toast offset by drying tannins. Drink soon.
You'll find subtle aromas of red cherry, scorched earth and clove on this solid red. The full-bodied palate delivers dried black cherry, tobacco and walnut. Fine-grained tannins leave a firm finish.
You'll find subtle but alluring mature orchard fruit, dried herb, citrus zest and balsamic aromas in this rounded white. They carry over to the bright palate, along with a hint of hazelnut.
You'll find sweet and sour flavors in this wine, like in a LifeSaver lemon candy. The best part is the acidity, which is tart, and keeps the wine balanced.
You'll find the hard tannins associated with Diamond Creek's Cabs, as well as an iodine, metallic brittleness to this wine. The combination of the two makes this as tough as any young Napa Valley Cabernet could be. However, the core is potent, suggesting intensely concentrated black currants and blackberries, reduced to their elemental essence. Do not touch this wine before 2020, and it should still be going strong in 2030.
You'll find thick tannins and soft acidity in this wine, which offers direct, jammy blackberry and cassis flavors. It's quite a rich wine that seems best now and for the next few years.
You'll find this Pinot Noir drier, earthier, tarter and even more tannic than most coastal bottlings. It has flavors of cherry skins, black raspberries, cola, peppery spices and herbs. Drink now–2010.
You'll find tons of blackberry, cherry, raspberry, orange zest, chocolate and spice flavors in this dry wine, but it's no mere fruit store. With polished tannins and fine Carneros acidity, it achieves an elegant balance. Drink now.
You'll find tropical fruit flavors in this Chardonnay, but they're not strong enough to stand up to the weight of oak. It's a little too soft as well. Disappointing.
You'll find wild red berry, coconut, leather, dark spice and balsamic notes on the nose of this wine. They infuse the palate, accenting its espresso-like flavor. It's full-bodied, with a backbone of close-grained tannins that give the finish grip. Drink 2019–2027.
You'll get nutty aromas as well as honey and freshly baked bread in this fruit-forward expression of Chardonnay from northern Italy. Its texture is smooth and thick and the wine warms nicely over the palate.
You'll have to go far and wide to find a bigger, richer California Chardonnay. It's enormous, offering an explosion of tropical fruit, citrus and apricot, brightened by crisp acidity. Despite the power, the wine maintains elegance and balance. This is one of the few Chards that will take bottle age, gradually losing fruit. Drink now–2018.
You'll have to look in the very lower left hand corner of the back label to spot the vintage (2015) on this bottle. It's a light simple wine, with delicate flavors of melon and pear. The finish is soft and has a residual hint of paste.
You'll have to look in the very lower left hand corner of the back label to spot the vintage on this bottle (2014). The soft cherry fruit has a buttery mouthfeel. The wine is lightly toasty and eminently accessible. Drink now through 2020.
You'll love that extra fruity richness that this beautiful Barolo from the warm 2007 vintage proudly puts on display. Black fruit and plum is backed by licorice, cola, tar and a drying mineral sensation. The tannins are firm but polished and the wine promises a 10–20 year drinking window.
You'll love the brightness and liveliness of this wonderfully drinkable Cabernet. Sometimes these rich wines can be heavy, but this one combines tartness with its elaborate blackberry jam, anise and cedar wood flavors, which makes it sing. Perfect now with a great steak, and should age well for up to eight years.
You'll love the buoyant freshness and immediate intensity of this lively Brunello. The wine's aromas include blackberries, leather, root beer and wild berries. It's lean and tonic in the mouth, suggesting a pairing with cheese-topped pasta or lasagna.
You'll love the dark intensity and generous aromatic offerings of this savory riserva Brunello. Dark cherry, blackberry, spice, leather, tobacco and cigar box all meld into one and drive the wine's momentum. The mouthfeel is tight and compact with a long, polished close.
You'll love the delicate floral fragrances of this feminine, cool-climate northern Italian white. Acacia, jasmine and honeysuckle play a leading role with a supporting cast of stone fruit and pear. In the mouth, it's not particularly intense or thick.
You'll love the density and richness of this dark, velvety Ripasso. Bright aromas include mature berry, moist earth, tobacco and ground white pepper. It's a smooth, enduring drink with soft tannins and texture.
You'll love the easy, slightly sweet approach of this fresh Prosecco Superiore from the famed Cartizze cru. White flower, mineral and sweet peach appear on the foamy finish.
You'll love the elegant packaging, seals and silk ribbons that adorn this festive red blend from Piedmont. Aromas of ripe fruit, spice, leather and dark chocolate are followed by tight, sweet tannins and a lean mouthfeel.
You'll love the fresh cherry, almond and cola notes this cheerful Sangiovese-Mammolo blend exhibits. There is a linear, genuine quality to its essence that makes it approachable, yet elegant. The mouthfeel is lean, smooth and imparts lingering toasted notes on the finish. Closed with a cool glass cork.
You'll love the powerful richness and natural concentration of this beautiful Barolo. It boasts masculine renderings of cherry liqueur, carob pod, red rose and sassy cinnamon spice. The wine shows great aging potential (10 years or more) thanks to its firm tannins and fresh acidity.
You'll love the pretty garnet color of this riserva and the freshness of its fruit-driven bouquet. The wine delivers loads of fresh cherry and blackberry, with smoky aftertastes of leather and tobacco. The mouthfeel is round and generous, and there's a fresh touch of acidity on the close.
You'll love the smoked bacon and bresaola notes that emerge at the top of this deep bouquet. At the back are notes of ripe fruit, black cherry, dusty mineral and exotic spice. The wine offers a tight and compact feel with a long, smooth finish.
You'll love the succulent fruit in this wine and the deep intensity of its blueberry, almond and cola flavors. This is a brawny, modern wine with chewy density and big fruit flavors. Pair it with lamb or grilled beef.
You'll love the vertical delivery of this delicate Barolo. Aromas of cherry cola, cedar, truffle and anise go straight to the nose and are followed by subtle shadings of wild berry, clove, allspice and a hint of dill. Instead of intensity, this wine offers penetration and persistency with a bright and crisp mouthfeel.
You'll love the way this wine builds in intensity on the nose and on the palate. The blend is Sangiovese, Merlot and Cabernet Sauvignon, and together the varieties deliver bright berry flavors and firm structure.
You'll love this if you like your Zins sweet and intensely fruity. It shows flavors of chocolate-covered raisins, blackberry jam and savory spices, with high alcohol lending heat. Good with barbecue and beef stew.
You'll love this traditional expression of Barbaresco and its excellent balancing act between the elegance of its natural fruit aromas and the spicy oak-related tones that embellish it. There's a touch of raw fruit or citrus zest as well and the wine closes in a silky, smooth fashion.
You'll need lots of rich, gooey cheese and oily meats to eat with this wine, because it's pretty harsh and thin on its own. Something like a cheeseburger will help it a lot.
You'll need to give this young pup some years in the cellar, because as constructed, it's tough and hard. The acids and tannins stand out, while the fruit and oak have not been integrated. But it's an enormously rich, complicated Pinot Noir, offering tiers of cherries, currants, cola, pomegranates, licorice, orange peel and sweet smoky oak, and the texture is pure silk. Better after 2011 and through 2014.
You'll need to swirl the glass a few times to release the enticing scents of yellow stone fruit, Alpine herb and an intriguing smoky note. The savory vibrant palate is more expressive, delivering layers of crunchy green apple, zesty tangerine and juicy yellow peach set against crisp acidity. A flinty mineral note graces the lingering finish, lending even more depth. Drink through 2020.
You'll note the bubbles around the edges of the glass, some remaining CO2 that says “drink me, I'm fresh!” It puts a creamy edge on this fruitbowl of a Pinot Gris, with abundant green and yellow fruits and a slight impression of residual sugar. But what stands out are the flavors of ripe, juicy, just-picked pears. Credit winemaker Jesse Lange.
You'll really love this simple and clean white wine from sunny Tuscany. The aromas here are crisp and fragrant, recalling peach, apricot and pear. The wine is zippy in the mouth but it also awards enough natural structure for tuna or sushi.
You'll recognize this Sangiovese immediately thanks to pristine notes of blue flowers, chalky soil, sage and Mediterranean herbs. It has a thinner, delicate texture in the mouth but ends with bright, vibrant crispness.
You'll taste the 40% new French oak right away, followed by crisp, botanical flavors of lime rind and green apple. It's not a fleshy Chardonnay, instead it's the mineral and botanical flavors that stand out.
You'll want to age this Pinot for a few years. It's drily tannic and tart in acidity, which hides the polished black cherry, cola, beef jerky and spice flavors under an astringent coat. Try after 2011.
You'll want to age this wine for a good 6–8 years, because right now it's rather tough in tannins, and the fruit and oak have not married. Nonetheless it's quite a good wine. Shows complex layers of blackberries, currants and caramelized oak. Lifts Alexander Valley Cabernet above its usual level into noteworthy.
You'll want to age this wine for a while because the tannins and acids are juvenile, and the 85% new oak hasn't been integrated into the fruit. But it's a stunningly good wine whose most notable feature is brilliant blackberry, cherry and currant fruit, with notes of chocolate-covered raisins. Give it until 2009, and it should continue for another 3 or 4 years.
You'll want to cellar this one, because it's tight and hard in tannins, as befits a well-made Diamond Mountain Cabernet. Entirely dry, it has a strong heart of cassis. But the structure is impeccable, and all it needs is time. Best after 2011 and probably well beyond.
You'll want to enjoy this wine while it is expressing the freshness of youth. Fruit flavors pop out, a bright mix of apple, citrus and pear. A light suggestion of toast delicately frames the finish. It offers medium concentration and excellent balance throughout.
You'll want to give this vigorous young Cab time in the cellar to come around. It's tannic and closed now, and the blackberry and cherry fruit has a primary fruit jamminess that wants to develop some bottle-aged characteristics. Give it until 2017 to begin to come around.
You'll want to give this wine a little time in the cellar, because it's all teenaged gawkiness now. There's lots of sweet, cherry pie flavor, sweet new oak, crisp acidity and rich, ripe tannins, but it hasn't all come together. Best after 2009, but not a longterm ager.
You'll want to give this young Cab some time in the cellar, because it's locked down in tannins. Buried underneath the astringency is a wealth of sweet black currants and savory anise and sandalwood. Try after 2011.
You'll want to stash this young Cab away for a while because it's too closed and tannic now for enjoyment. But it has a very rich, concentrated core of cassis flavor and is dry and balanced in acidity. Should negotiate the next 6–8 years easily, and maybe longer.
You're in for a big, bold wine the minute you pour Il Brecciolino into the glass. This blend of Sangiovese, Merlot and Petit Verdot opens with a dark, inky color and intense aromas of ripe fruit, blackberry, rum cake and spice. It's soft, supple and rich.
You're not reading the vintage wrong: this unique release was just recently discovered lurking in the back of the winery warehouse. Talk about extended tirage! It's in remarkably good condition, biscuity and amazingly fresh. It does show some darkening of hue, and medium-bodied flavors of brioche, cream and toast.
You've got to dig for them a little, but eventually this wine offers aromas of ginger, white flowers and almonds with a whiff of green beans followed by a citrusy, pithy palate. The finish doesn't last as long as you'll wish it did. Nevertheless, this is a solid example of the region's flagship variety.
You've got to hand it to the folks at this estate: they make nice wines at low prices. This Sicilian Chardonnay is bright and creamy with aromas of orange blossom, almond, golden honey and mature apricot. The wine feels crisp and pristine in the mouth. Very nice.
You've got to like oak to appreciate this wine, which is presently dominated by scents of vanilla, mocha and toasted coconut. It's full bodied and velvety in texture, with hints of black cherry lurking in the background.
You've got to love the exotic aromas, great balance and firm texture of this complex Pinot. It's medium bodied, tangy and delicious due to good acidity and fresh, vibrant raspberry and red cherry flavors. It has appropriate fine tannins for a gripping mouthfeel, and a lingering finish.
You've got to love the name (there have been Henry II, III and IV's made, with different blends of grapes). This is 43% Cabernet Sauvignon, 24% Merlot, 19% Cabernet Franc, 9% Syrah and 5% Malbec. The nose shows earth and stem first, with some sweet grape and red fruits underneath. Balanced and fruit forward, with plenty of tart acids.
You absolutely can't go wrong with a wine like this plump, textured expression of Rosso di Montalcino. Pair this wine with pork chops or breaded veal as the fresh acidity nicely contrasts against those sweet cuts of meat.
You absolutely can't go wrong with a wine like this. Valpolicella Torre d'Orti is an easy, fresh wine that would pair with anything from lasagna to cheeseburgers. It's crisp and thin with a nice quality of cherry, raspberry and cassis fruit.
You almost have to classify this Riesling as a dessert wine, because it crosses the line from off-dry into frankly sweet. It's an easy sipper, with honeyed tangerine and pear flavors. Could be a little brighter in acidity, though.
You almost need to lean into the glass to perceive this wine's faint citrus, candlewax and herb aromas, which show some reduction. It's equally subtle on the palate and lacks concentration.
You are in for a treat with this subtle, fruitful Riesling which reveals its subtle charms rather slowly. The nose is shy but the palate shines with ripe, aromatic apricot fruit, accentuated by lemon freshness and centered around a concentrated core of fruit and zest. This is slender but generous, refreshing and lasting. A wine with utter charm to take time over.
You can't beat the low price and overall good cheer of this fresh Italian Chardonnay in a screwtop bottle. The golden-colored wine reveals a soft and smooth texture accented by pretty aromas of stone fruit, honey and almond nut.
You can't beat the price-versus-quality ratio of this lovely sparkling rosé from northern Italy. The wine is intensely fragrant and offers enduring tones of peach, almond and yeast. It has cooling freshness and a touch of spice on the finish.
You can't beat the price of this simple, quaffable red from Oak Lane, and certainly this is a wine that could make for very nice everyday sipping. A nose of wood spice and berry unfolds into flavors of toasted oak, bright berry and pepper. Though a bit one-dimensional, the wine offers structure and style.
You can't beat the price versus quality ratio on offer here. Yes, this is an easy and thin wine, but it also delivers just enough fruit freshness and personality to pair with easy vegetable dishes or salads. Great for pool side parties or barbecues.
You can't beat the sense of history awarded by this tangy, crisp Falanghina. Fruit is farmed near the ancient city of Pompeii under the menacing shadow of Mt. Vesuvius. The result is a sharp, tonic wine with kiwi, lime and grapefruit aromas.
You can't beat this low price. No wonder Vitiano is a constant feature on wine lists at restaurants across Rome. This blend of Merlot, Cabernet Sauvignon and Sangiovese offers spicy oak notes, with suggestions of ripe cherry, blackberry and spice.
You can't beat this price for a Pinot Grigio with natural freshness and pristine aromas of stone fruit and citrus. The nice thing is that it tastes Italian made, and not like many of the commercial, generic Grigios on the market today.
You can't compare Borobo to anything else because what else is a blend of Carmenère, Cab Sauvignon, Syrah and Pinot Noir? Overall, this is a polished wine with tobacco, balsam wood and cedary berry aromas. The palate is soft and rich, with mellow tannins. Flavors of spice, berry and plum are slightly baked, and the finish keeps the mellow, fruity vibe going. Drink through 2018.
You can't go wrong with a beautifully bold and structured red wine like this. Meant for cold winter nights and hearty meat dishes, this elegant Taurasi opens with luscious dark fruit, prune, spice and tobacco notes. The wine's texture is fine and silky, with polished, dusty tannins.
You can't go wrong with this Amarone from one of the area's most storied houses. It always shows consistent quality and the 2010 is no exception. It boasts ripe black cherry and white pepper notes, with hints of raisin and almond. Velvety smooth and round, it's also fresh and very drinkable. Enjoy after 2016 for additional complexity.
You can't help but fall in love with Brigaldara's delicious Amarone, especially if you love bold, dense wines. The aromas roll out slowly and with care, giving space to elements of cola, red cherry, blackberry, drying mineral and dark teriyaki sauce.
You can almost just smell this wine and be completely satisfied: its earth, black currant, flower, vanilla and sandalwood aromas are so intoxicating. A further venture, however, is rewarded. The dark fruit flavors are dense and full yet still fresh and lively with a finish that sails. It's a compelling example of Washington Cabernet that drinks beautifully now, but a few years (or more) in the cellar will be rewarded as well.
You can almost smell the minerals and acids in this Chardonnay. The flavors verify the aroma, adding fruitier notes of limes, sweet apples and white peaches, complexed with the creamy, smoky nuances of new oak and sur lies aging.
You can almost taste the stones in this gentle, complex, delicate wine. Beyond the minerality are layers of raspberry tart, cherry cola, orange zest, white pepper and sandalwood. This lovely wine is beautiful now after decanting, and will age effortlessly for at least 10 years.
You can almost tell from the look that this is dense and heavy. It has a huge bouquet of wet earth, spice and oak, but not much fruit. In the mouth, it is drying and on the flat side, although still-kicking tannins reach up and grab the palate. The finish is soft and losing life. Some oxidation and overripeness hold it back.
You can always count on Frog's Leap to produce a dependable Merlot. This 2010 isn't their best, but it is a great wine for drinking now. The palate is complex with flavors of black cherry, cola, herb tea and oak all wrapped up with strong tannins. It's not an ager, so drink up.
You can call this blend of Syrah, Petite Sirah, Mourvèdre and Grenache a Rhône blend, but it's like nothing that ever came from France. Distinctly Californian in softness and ripeness, it has jammy, slightly sweet flavors of cherries, blackberries and chocolate.
You can call this Pinot thin, or you can call it elusive. While it does show the lean profile of the 2011 vintage, it's quite complex, offering high acid-inspired flavors of raspberry sour candy, chamomile tea and cranberries, plus minerally, dried herb complexities. Drinking through 2020.
You can call this wine country-style because it's a simple little Zin, but it has a certain charm. Drink it with a nice pizza or meatball hoagie and enjoy the black raspberry and pepper flavors.
You can criticize this as being too full-bodied for a Pinot Noir. Some will find it Grenache-like, with its lush, jammy flavors of cherries, raspberries and oak. But what can't be denied is how delicious it is. The fruitiness, acidity and tannins suggest pairing with charbroiled lamb chops or steak. Drink now–2020.
You can feel and taste the cool weather during this vintage in the citrusy acids, steely minerals and sleek, streamlined flavors of Meyer lemons and nectarines. Barrel fermentation adds needed richness. Good price for a dry, sophisticated Chardonnay.
You can feel how this wine attempts greatness both in the thickness of the extraction and the intensity of the aromas. But there are those bitter and burnt notes that hold it back just a bit. Otherwise it delivers loads of bright red fruit and prune.
You can feel the alcohol the moment the wine goes in the mouth. It is heavy, powerful, monumental and way too much. Dark tannins and a density that overwhelms are the dominant characters, with only a walk-on part for the black plum fruits. Drink this tannic wine from 2018.
You can feel the richness of this wine as it rolls opulently around the mouth. The Grüner spice character is dominant, giving intense concentration to go with the yellow fruits. Acidity is a balanced addition to the mix on this impressive wine.
You can feel the unctuous, oily richness as soon as this wine reaches the tongue. It is dense and concentrated, with sweet green plums and a creamy texture. The old-vine fruit, enveloping the mouth, just leaves a hint of spice.
You can find aromas of purple flower, red berry and a hint of chopped herb on the nose. But the palate is thin and diluted, offering suggestions of sour cherry and a green note of powdered sage alongside fleeting tannins. It finishes on a bitter, acidic note.
You can literally smell the oak, right down to the wood's grain and resin. The palate is full and dense, with sweet, chewy berry fruit and lots of oak in support. Gets better with airing, but always holds onto the vanilla and cheese qualities that come straight from the barrel.
You can quibble with the price, but there's no doubt about the quality of this Zin. It's extraordinarily deeply flavored, offering waves of wild cherries, cola, anise, molé sauce, pepper spice and sandalwood, wrapped into profoundly fine tannins, and with a long, dry finish. Drink this near-perfect Zinfandel over the next six years.
You can really taste pure notes of dried or candied fruit here. Honey, almond, mature apricot and maple syrup characterize the nose. In the mouth, the wine is richly sweet and thick.
You can really taste that cool-climate Anderson Valley acidity. There's also a minerality to the citrus and sweet oak flavors. Finishes a little austere, but elegant. Drink now.
You can recognize the Sagrantino grape instantly, even when it is present in small quantities. This Montefalco Rosso is comprised of 70% Sangiovese, 15% Sagrantino and 15% Colorino and shows a dark color with rich berry and spice aromas. The fresh acidity would pair with pasta with cheese or cream.
You can smell a hint of ginger spice in the bouquet of this wine, presumably from the splash of Gewürz in this Chenin- and Chardonnay-dominant blend. Otherwise, notes of yellow peach, toasted brioche and ripe melon abound, with a good acidic lift to the close to keep things fresh.
You can smell the extreme alcohol level on this Syrah. It pinches the nostrils with heat, like a puff of white pepper. It's also overripe, with raisin and prune flavors. Drink up.
You can smell the Zinniness a mile away with the first teasings of wild berries, forest nettles, licorice, exotic spices, tobacco and dried currants. It's a rich, softly tannic wine, and quite successful, although it is a little ripe in the finish.
You can smell those distinctive notes from the muffa nobile, or botrytis, that has shaped a deep and layered wine with notes of peach fuzz, candied fruit, apricot and white almond. The wine is sweet, but not exaggeratedly so, and has a bright, elegant mouthfeel.
You can taste Marin's cool climate in the exotic, forest-scented pine needle, wild thyme and bitter cherry flavors of this elegant, complex young Pinot. It's completely dry and savory in acidity. An elusive, subtle, capitivating wine that should do interesting things over the next six years.
You can taste the age here in the wine's sophisticated and evolved aromas of butterscotch, caramel, dried fruit and pressed flower petal. In fact, this wine comes from the far away 2000 vintage but has beautifully maintained its fruit characteristics and overall crispness.
You can taste the California sun in every sip of this gorgeous Pinot Noir. It brims with luscious raspberries and cherries accented by brisk acidity and a hint of sweet, smoky oak. It's terrifically complex, with notes of mushroom, orange zest, cola, rosehip tea and persimmon. Dry and elegant, with a wonderful mouthfeel, it's gorgeous now, but will gain earthy complexity over the next 15 years.
You can taste the California sun in every sip of this rich, forward Cab Franc. It oozes ripe raspberries and cherries, drizzled with milk chocolate and sprinkled with toasted star anise and vanilla. Fortunately, a good structure of tannins and acidity provides needed balance. Drink now–2015.
You can taste the chilliness of the vintage in two ways in this elegant, dry wine. It's very acidic, and it's also a little green, with a minty edge to the strawberries and raspberries. Drink up.
You can taste the craftsmanship in this beautiful wine. The color is a brilliant light copper, the aromas and flavors remind you that the wine is made from 75% Pinot Noir, with cherry and cinnamon notes delicately coming through. A hint of fresh baked bread comes out on the palate and stays on the finish. Very tasty, and elegant in style.
You can taste the dosage on this Chardonnay, Pinot Noir and Pinot Meunier brut in the overt sweetness that accompanies the pear, citrus and raspberry fruit flavors. With noticeable residual sugar, it's not really a dry sparkling wine, but it is delicious.
You can taste the oak and lees influence in this rich, full-bodied Chardonnay. With a creamy mouthfeel, it gets serious on the midpalate, with flavors of buttery peach, orange and nectarine fruit. Outstanding and elegant.
You can taste the racy acidity and minerality of the cool Sonoma Coast in this silky, bone-dry Pinot. The cola, cherry, raspberry and spice flavors are pretty and polished. This is a good price for a coastal Pinot of this elegance.
You can taste the sunshine embedded in this darkly concentrated Barolo. Ripe fruit aromas of blackberry and cherry liqueur open the bouquet and segue to notes of leather, spice and black licorice. The mouthfeel is plump, rich and well structured.
You can taste the warm Paso Robles sunshine in every sip of this exuberant Cabernet. It brims with jammy blackberries, black cherries and chocolate, yet the finish is dry. Be aware of quite high alcohol, though, that gives it prickly heat.
You can taste the warm sunshine in the spicy berry flavors of this Zin. It comes right up to the edge of overripe, with suggestions of bitter raisins, then pulls back to let the cassis and cherry liqueur shine through.
You can taste the wood in this red, fruity wine. It gives a spicy character to the cherries and red currants, adding both complexity and the potential for aging. The end shows the fresh acidity of the year.
You can technically call this a table wine, but it's really sweet, with orange and honey flavors.
You can tell a Dal Forno wine a mile away thanks to the overall intensity and concentration of his well-crafted blends. Three years of oak aging has shaped aromas of Spanish cedar, chocolate, cola, blackberry jam and cherry liqueur. The wine is so thick, it moves like molasses in the glass.
You can tell by its thin but still very vibrant color that this is a traditional Chianti Classico (90/10 Sangiovese–Canaiolo) that puts emphasis on delicacy and balance, not on thick concentration. It is that quality that makes this wine well-suited to most Italian and Mediterranean dishes.
You can tell the age from the color and the faded mushroom flavors on the palate. It does merit some passing interest as a wine from the very hot 2003 vintage, but that's about all.
You can tell this is a prestige cuvée by the weight and shape of the bottle. The wine does justify its packaging, a rich and smooth offering that's structured and textured without losing sight of generous fruitiness. Orange peel combines with red berries to give a full while fresh wine. Try aging it for a few more months and drink at the end of 2015.
You can tell this is going to be a top-of-the-range wine by the heavy bottle. Named after the apple orchard that was the original vineyard of the producer, it is powerful and concentrated, with blackberry fruits and a solid, firm texture that will soften. Drink from 2018.
You can tell this is going to be sweet by its gold color. And there's no deception, except along with that sweetness there is a surprising (and delightful) freshness, which comes from sweet apple juice acidity. The toffee is more obvious than the honey, but this remains a fresh, vivid wine.
You can think of this as a second label of Lancaster, the Cab producer whose estate vineyard the grapes come from. It's a pretty good Cab, strongly flavored and dry, with brisk tannins and a streak of herbs. The currant flavors taste a little overripe and raisiny.
You could almost classify this as a dessert wine because it's frankly off-dry. But strong, mouthwatering acidity restrains and balances the sugariness. The wine is a blend of Riesling, Gewürztraminer and Pinot Gris. It's a great summer wine.
You could classify this as an off-dry wine, but it's just sweet and honeyed enough to be a dessert wine. With pleasant acidity providing balance, it shows flavors of ripe peaches, diesel, nectarines, apples, vanilla and buttercup flowers.
You could describe this wine as linear and elongated. Everything about it seems to suggest length and longevity including its well-chiseled aromas of graphite, charcoal mineral, tar, licorice and black currant. It offers ash and smoke in the mouth but is not flat or tired. In fact, it tastes succulent, austere and important.
You could do a lot worse at the U.S. Open than to sip a glass of this. Keeping it well-chilled will help rein in the broad, weighty notes of peach and melon and allow hints of peppery spice to emerge on the finish. Drink now.
You could drink this easy Moscato with fish, chicken, even pork, but it's sweet enough to classify as a dessert wine. It shows flavors of honey, apricots, tangerines and limes.
You could drink this Frappato slightly chilled with white meat or fish. It's a delicate and fragrant wine with crisp acidity and simple berry fruit flavors.
You could get lost in the enticing fragrance of this wine thanks to wild berry, blue flower, baking spice, chopped herb and saddle leather aromas. The smooth, elegantly structured palate is just as inviting, doling out juicy black cherry, raspberry, cinnamon and white pepper flavors. Polished tannins and fresh acidity lend balance and support. An impressive effort from this winery—one of Montalcino's little known gems.
You could think of this wine as an exclamation. It is certainly rich and generous with its bold black fruits and dark tannins. There is a juicy component to the wine as well, spicy and full of berry flavors. It is ready to drink.
You could use this as a teaching tool for classic Sonoma County Zinfandel. It's full-bodied, dry and spicy, with briary flavors of wild berries, mocha, tobacco, leather and exotic spices. More importantly, it's absolutely delicious. The grapes come from Seghesio's best vineyards in the Alexander and Dry Creek valleys. At this price, it's an astonishing value, especially considering that production was nearly 80,000 cases.
You could use this wine as a textbook Dry Creek Zin. Ripe and delicious with briary blackberry, cherry, cola and currant flavors that persist through a long, spicy finish. The tannins are furry, giving it instant likeability.
You don't get sun-ripened Merlot from Monterey the way you do from warmer inland valleys, but this charming wine might surprise you. Yes, it's on the earthy side, with hints of sweeter black cherries and some smoky oak, but it's so well balanced, that it's really delightful. It's also very dry, with manageable tannins.
You don't get to taste the Foglia Tonda variety often. This blend sees 35% FT, with the rest being Sangiovese. The wine is rich in cherry and vanilla nuances.
You don't have to age this wine—Jarvis did it for you, holding it back more than five years before release, which is a very expensive proposition for a winery. It's a splendid Cabernet, with the tannins soft and velvety. The blackberry and black currant fruit flavors are as fresh and vibrant as the day the wine was bottled, an early indication of its ageability. This wonderful wine is so good, you can drink it now, but it will continue to evolve in the bottle for many years.
You don't hear much about Cab Franc from Chile, but this is one that is worth seeking out. The aromas are spicy and attractive, even if there's some lemony oak masking the fruit. In the mouth, raspberry, red cherry and red apple run the show, and then comes a fresh, lithe, balanced finish. Everything is generally in place here, including some bright, refreshing acidity. Only the heavy oak dulls it down a touch. Best Buy.
You don't look to Pinots from this vineyard for delicacy. You look for power, sheer butt-kicking audacity. And that's what you'll find in this '08 from Roar. It's almost Rhône-like in the dark color and full-bodied richness, with its chocolate and black cherry fruit. But that's Pisoni for you. Will age for the better part of a decade.
You don't see much Sauvignon Blanc in Sicily (the variety is usually associated with cooler climates) but when you do, they resemble Sinestesìa. There are ripe fruit and peach aromas with yellow rose, honey and jasmine.
You don't see much Syrah from the Veneto in northeast Italy, but Cicogna shows that the variety does have a future here. This expression is soft and plump with ripe fruit, blackberry, leather and tobacco. There's a point of bright freshness on the long finish.
You don't think of Livermore Valley as Pinot territory, but this is a pretty nice wine. It's medium-bodied and silky, with pleasurable flavors of cherries, red currants, cola, vanilla and smoke, and a long, sweetly spicy finish.
You expected fruity, flowery flavors? A little sweetness? Then go someplace else. This wine is one of the driest of the year, and offers no relief at all from alcohol and other winey compounds. If there's a single, solitary flavor, it's watered down lemon juice. But it might be pretty good with clams on the half shell. —S.H.
You finish a bottle of Champagne, and with the last glass the wine suddenly opens out. This Grand Cru Brut is just that style of Champagne. It is closed, tight and needs time to breathe. That's partly because the yeastiness gives it a young character, but also because the steely, citrus character needs the opportunity to broaden. Then it becomes a fine wine.
You get a lot of bang for your buck with this dry, complex young Syrah. Although the tannic structure is rich and sturdy, it shows a wealth of blackberry, black currant, grilled meat and pepper flavors. Drink now through 2010.
You get both apricots and honeyed botrytis aromas that are followed through by a dry core, very full-bodied with richness, the sweetness of the yellow jam fruits, apricots and mangoes gliding over the palate. Delicious, and certainly ageworthy.
You get decent value and plenty of intensity in this 90-10 Sangiovese-Cab blend. The wine offers bright tones of fruit and toasted nut, while the mouthfeel is simple and a bit thorny.
You get lots of bang for your buck with this Chardonnay. It's flashy in pineapples, oranges and peaches, with plenty of sweet, buttered toast and vanilla from oak. Yet there's fine, crisp acidity for balance, and even a touch of Carneros minerality.
You get lots of Zinny character for the money in this wine. It's dry and full-bodied, with currant, raisin, prune, smoked-meat and black-pepper flavors that make it ideal for pairing with barbecued meats slathered in sauce.
You get plenty of rich, ripe cherry, red currant, cappuccino and peppery spice flavors in this briskly tannic, dry young Merlot. The mouthfeel is a little rugged, though. Drink up.
You get plenty of ripe berry, cherry and currant fruit in this expressive young Cabernet. Smoky oak adds sweetness, making for a delicious wine to drink now and over the next several years.
You get what you pay for in this crisp, savory Sauvignon Blanc. It's tart and clean, with fruity flavors of pineapple, lemon and lime juices that finish a little sweet.
You get your money's worth with this Cabernet. It's dry and richly textured, bearing flavors of blackberries, currants and prunes, with a seemingly sweet finish.
You have to classify this as a dessert wine, because of the residual sugar sweetness. The honey, apricot, orange and vanilla flavors are balanced with refreshing acidity.
You have to classify this as a dry table wine, but it has enough residual sugar to qualify in the dessert category. With high, crisply clean acidity, it shows sugar-infused pineapple, pear, green apple and honeysuckle flavors.
You have to classify this Moscato as a dessert wine because it's so sweet. It shows sugared orange, lemon and vanilla flavors that are brightened and cleansed with brisk acidity.
You have to have a great deal of faith to buy this wine, because right now it's almost undrinkable due to the tannins. They're as hard and firm as a brick wall, and whatever fruit there is, and there's plenty, is effectively hidden from the palate's pleasure. Discerning tasters will detect massive blackberries and black currants, buried deep down like pirate's treasure. It should develop quite well over the next ten or fifteen years.
You have to love the '07 vintage. This is drinking beautifully right now, though official release (September) is still a ways off. Rich and delicious, full-bodied and aromatic, with exotic barrel scents and a lovely mélange of chocolate, mocha, caramel and spice. But the fruit is the main story, and it's full, ripe and substantial—cherry and cassis, licorice and just a hint of leaf.
You know you're dealing with a great Pinot Noir when it's this delicious right out of the bottle, yet will age. This wine is enormously rich and sweet in cherries, blackberries, blueberries and cola, a wine that almost everyone will find delicious. Yet with thick tannins and brisk acidity, it has the protective structure to evolve over at least six years, and possibly longer.
You may have to scour the country to secure some of this (only 14 cases were imported), but this is a treasure worth the search. It's full bodied without seeming overly rich or heavy, framing the lush notes of dark berries, grilled meat, mint and licorice with supple tannins. Spice-driven flavors linger elegantly on the lengthy finish. It's delicious now, but should age gracefully through 2030.
You may or may not fancy the blue bottle, but the juice inside is a good example of Yakima Valley Riesling. Tea, honey and lemon flavors are co-mingled; and the 5% residual sugar adds sweetness without becoming grainy or cloying.
You might almost think this is a Pinot Noir, it's so silky, crisply acidic and rich in raspberries, cherries, red licorice and sandalwood. That this is a nearly six-year-old Syrah is a surprise, but a pleasant one. It would not have been possible for this wine to taste this young if it weren't from a cool-climate appellation. Shows the potential of Santa Maria Valley Syrah capable of aging.
You might mistake this for a young coastal Pinot. It's crisp, light-bodied and silky, with cherry, cola, herb tea and spicy, smoky flavors. If only the wine were dry.
You might not know it from the name, but this is a bit of a critter wine, as Bulldozer is a nickname for the hairy-nosed wombat. In any event, it's a step up from much of the competition, offering sturdy cassis flavors tinged with pepper and herbs and a clean, mouthwatering finish. Imported by MHW, Ltd.
You might not know it from this wine's rather austere exterior, but this is actually from a warm site within the cool Yarra Valley. It's a restrained, slightly herbal blend of 62% Cabernet, 27% Merlot and 11% Petit Verdot that finishes with a tough mouthful of tannin. Hold it for another 3–4 years and hope that the fruit holds up.
You might think this was a big Pinot Noir, like a Santa Lucia Highlands, if you blind-tasted it. It's thick and forward in blackberry, currant and cherry flavors, with a firm tannic structure, and very dry. Shows enough balance to age for up to six years.
You might want to age this for a couple years, because it's a little tough in tannins, more so than you might expect from a Napa Merlot. But it's very rich in cherry, red currant, green olive and oak flavors.
You might want to give this 2–3 years in the cellar to meld. Currently, the palate is thick and heavy with jammy raspberries and cherries, with quite a lot of new French oak.
You might want to give this bottle a few years of age. Tasted in late October of 2008, it's heavy, with lots of sticky tannins. It's also a bit one-dimensional in red cherry, red currant and red licorice flavors.
You might want to give this intil 2020–2022 in the cellar to come around. Right now, it's pretty tannic, with herb-infused blackberry jam and tea flavors. Frisky acidity is accented by sweet, toasty oak.
You might want to lay this Syrah-based Rhône wine down for a year or two. Tasted in the early fall of 2010, it's sharp and fresh-fruity, which gives the cherry, raspberry and cocoa a jammy taste. The grapes come from Paso Robles and Santa Barbara County.
You might want to stash this Syrah away for a year or so to let it mellow. Right out of the bottle, it's tannic and fresh in red berry and stone fruit jam. Cool-climate complexities of pepper and grilled bacon enhance the pleasure.
You need to give this 100% Cabernet Sauvignon time in the cellar. It's nowhere near ready, even if you're used to tannins in your reds. It's hard as nails in astringency. This 2006 vintage doesn't have quite the concentration of the ‘05, but there are some lovely black cherry and black currant flavors, and they should begin to blossom in 4 or 5 years.
You need to think ahead here, because this wine is currently totally dominated by wood. The richness and classic, balanced structure that is normal with Haut-Bailly seems to have been put aside in favor of a highly polished, toast-laden style. Search for the fruit and there is blackberry,spice and fruit tannin. But it's hard. Wait 10 years at least.
You need to work hard to find the fruit in this 100% Merlot. It is tough, only hinting at acidity and black currant flavors.
You never quite know what you're getting with Barbera. Imagery's is absolutely dry and quite firm in dusty tannins, with a complex array of berry, herb, tobacco, cured meat and spice flavors. It's pretty much as sophisticated as California Barbera gets.
You pay, dearly, for quality, but rest assured you get it with Gaja. What sets this Barbaresco apart is the quality of its mouthfeel, which is lush, soft and penetrating without being one-dimensional or too obvious. The wine offers intrigue and complexity with seamless integration of fruit, mineral and toast. Drink after 2015.
You really can't beat the beauty of this Barolo. Rich, enduring and persistent, it offers a long array of blackberry, spice and cola-like aromas. The mouthfeel is spectacular thanks to a velvety texture that is backed by a pretty embroidery of cassis, licorice and spicy ginger flavors. Give this 10–15 more years of aging.
You really can't beat the purity and liveliness of this luminous Chardonnay. This is a pure expression of the grape in its essence. The nose shows little sign of winery intervention and the mouthfeel is creamy and rich in a very understated, elegant way.
You should give this some time in the cellar, because right now, it's all about juicy primary raspberry and cherry fruit and sweet, smoky oak. Nothing's come together. We know that Pinot Noirs from these southerly, north-facing slopes of the valley yield wines of longevity, and this well-made, tart one, from such a well-regarded vineyard, should reward after 4–6 years.
You should know what you're getting yourself into here, as the name definitely doesn't lie. So minty and herbaceous it's almost hard to believe, and it all mingles with notes of crushed violets and black currant leaf as well as a solid fruit core of cassis and black plum skins. It's firm and tight in the mouth but approachable after a little breathing time.
You want black pepper? You'll get plenty of it in this dry, interesting Rhône blend of Mourvèdre and Syrah. It has briary flavors of wild blackberries, with an edge of leather, tobacco and herbs, and is thoroughly dry. Pretty tannic, too. An interesting wine, and one to watch.
You want decadence, opulence and fabulosity in your Chardonnay? This one's for you. It's tremendous in ripe pineapple, pear, peach, mango, lime, tangerine and papaya flavors. So much fruit, while the oak application is never heavy handed, applying just the right touch of buttered toast. Where does all that vanilla honey come from? A magnificent example of a first-growth California Chardonnay, at a great price.
You want lush, plush and opulent in your California Syrah? Here you go. It's soft and intricate, with lacy tannins framing complex flavors of blackberries, black cherries, bacon, black pepper, anise and sandalwood. Just delicious now and for the next two to three years.
You want rich fruit, here it is. The wine is soft, with dense, sweet plum flavors followed by milk chocolate smoothness. Drink now. Screwcap.
You want soft, cult-style, wildly delicious Napa Cabernet? Here it is. The personal vision of Jeremy Nickel, of the Far Niente and Nickel & Nickel dynasty, this is rich and delicious in blackberry compote, black currant, chocolate, anise and sweet oak flavors. Blended with a few drops of Merlot, Petit Verdot and Malbec, this bottling now establishes itself at the forefront of Napa's most important Cabernets.
You want to give this wine 5–6 years in the cellar, at the very least, to let its components come together. At the moment, it's quite dry, acidic and oaky. Primary fruit flavors of raspberries and cherries should begin to develop bottle complexity by 2017.
You want to like this wine more than you do, because it's from a great vineyard and a great vintage. The problem is thinness. It's got great bones, superb texture and dry tannins, and it's easy to taste the quality of the blackberry, pepper-infused fruit because it flatters the palate. But everything is diluted. —S.H.
You will want to age this Cabernet—8 or 10 years of development is the only way to allow the hard tannins to begin to melt away, allowing the fabulous core of blackberries, currants and dark chocolate to emerge. It's hard to exaggerate the wine's depth; it's so elegantly pure, concentrated and focused. Don't even think of popping the cork before 2018, and it could still be providing pleasure 20 years from now.
You won't be disappointed with this attractively priced Saint-Chinian. Floral and herbal, with strong scents of lavender, licorice, laurel and menthol all infusing the black cherry, currant and boysenberry center. Rich and concentrated with a tecture like crushed velvet and fine but well-structured tannins. Hints of black pepper and bittersweet chocolate grace the close.
You won't find many $7 wines better than this Garnacha. The bouquet of fresh berries is like a bowl of black fruit. The palate is lively and a touch creamy, with medicinal, candied flavors of plum and cherry. This wine, like most Borsao reds, delivers above its price point.
You won't find many wines like this on the market today. The blend is Tai grapes with 30% Sauvignon. The bouquet is broad and intense with complex aromas of peach, apricot, cinnamon, passion fruit, toasted almond and butterscotch. In the mouth, the texture is long, creamy and soft.
You won't find many wines made with the Pugnitello grape (a native variety of Tuscany) and that's what is special about this bottle. The wine shows ripe fruit, blackberry and a soft, velvety texture.
You won't find much fruit in this Merlot, but you will find tons of white pepper. There is a flavor of sour cherry candy, and the palate is dry and austere.
You won't find much varietal character in this blend of Viognier, Riesling, Chardonnay, Verdelho and Semillon, but what you get is a medium-bodied white that should prove versatile at the table. Peach, pear and citrus aromas and flavors are carried by moderate weight and a slightly creamy texture.
You won't miss the influence of oak barrels at all on this Chardonnay because it's so rich in fruit. Dazzles the mouth with waves of pineapples, golden mangoes, ripe limes and sweet pears, balanced with crisp acidity.
You won't miss the presence of oak in this Chardonnay. It's brilliantly forward, ripe and savory, with orange, mango and lime flavors. Natural acidity and a creamy, leesy richness bring extra layers of appeal, and the finish is thoroughly dry.
You won't miss the taste of oak one bit, because this Chard is so rich and crisply stimulating on its own. It floods the palate with pineapple jam, peach pie, green apple butter, vanilla and cinnamon-honey granola flavors that are clean and pure.
You wouldn't call this wine “clean and polished.” It has some old country brett along with fig, earth, mushroom and liqueur on the nose. That said, it's dishing up heavy servings of chocolate and baked berry pie flavors. A big, bulky wine that's already losing clarity. This won't be for everyone.
You wouldn't know it unless you read the fine print on the back label, but this is from the estate vineyard of Rubicon, Francis Ford Coppola's winery. The wine is rich and complex and quite delicious. It has the mouthfeel of a fine Cab, but the flavor profile is all Zin: savory wild forest berries, tobacco, nettles, anisette, Dr. Pepper and a peacock's tail finish of Asian spices.
Young and boisterous, but nice and tasty. The color is violet, while the aromas are unchained and saturated. Flavors of black plum, ripe grapes and rubber make for uncommon richness, while the finish is sizable and real. Full tannins and some acidic punch ensure that it won't be taken lightly. Made by the people at La Legua.
Young and bony, with primary fruit flavors of blackberries, cherries, briary tobacco and cedar. With its dry finish and rich tannins, it's a candidate for limited cellaring. Best late 2009 through 2010.
Young and bouncy, and that's to be expected from this type of juvenile Tempranillo. However, should you like full-fruit young wines with force and no oak, it's not at all bad. Expect juicy black cherry and other runaway flavors.
Young and bright, this is loaded with fresh boysenberry and tart cherry flavor. At first sip, it seems concentrated with excellent structure and length; as it breathes some green tannins begin to show in the finish. Overall a good effort.
Young and compact, this well-made, single vineyard Pinot is layered with cranberry, raspberry and black-cherry fruit. Tannins remain a bit stiff, and the acids assertive, with a muscular, tannic finish. Give this a bit more cellar time, and drink 2020–2030.
Young and forward, this pleasant wine brings black-cherry fruit front and center—a good start, but it doesn't really develop any further. It just does a quick and quiet fade out.
Young and fragmented, this displays zigzag streaks of acid, purple plum, sour raspberry, citrus and wet rock. Time may well pull it together: at the moment it's a potpourri of not quite pulled together components.
Young and fresh in citrusy acidity, with forward fruit flavors of cherries, raspberries, pomegranates, cola, bacon and sweet oak. Good and dry and silky, but immature.
Young and fresh with an attractive prickle on the tongue, this medium-sweet Vinho Verde is well cut with acidity. Accented with apple and citrus, it is bright and ready to drink. Screwcap.
Young and fresh, Elk Cove's entry-level Willamette Valley Pinot is a well-made, fruit-forward expression of the grape. Hints of clove wrap around peppery berry and cherry fruit. It's a bright, appealing wine, drinking quite nicely already.
Young and fresh, it has excellent minerality. The fruit is light and lively, leaning toward grapefruit, green apple and a smidge of just-ripe melon. It's a lovely summer sipper, with a few good years of life ahead.
Young and fresh, this 100% Malbec has tight, spicy, peppery fruit that leads into a surprisingly long finish. It's not tricked up with oak, but the sharp young berry flavors evolve in the mouth and bring on clove, wintergreen and mint, which resonate through a lingering finish. Though the fruit lacks flesh, it doesn't hold back on pure flavor, and promises good things ahead for this new vineyard.
Young and fresh, this Chenin shows the stuffing to hold for another couple of years thanks to firm, tight acidity and a solid fruit core of pear, melon, guava and lime rind. The mouthfeel is round, but the palate isn't heavy. An attractive hint of sweet spice unfolds on the finish.
Young and fresh, this easy-drinking wine offers aromas of small red berry, violet and a whiff of moist soil. The light-bodied, enjoyable palate delivers juicy cherry, raspberry and a sprinkling of clove alongside bright acidity and soft tannins.
Young and fresh, this opens with delicate scents of red berry, pressed violet and tilled soil. On the bright enjoyable palate, notes of white pepper and dark spice add interest to a core of wild cherry. It's easy drinking, thanks to zesty acidity and silky tannins.
Young and fruit-driven, this straightforward wine opens with aromas of ripe black and red-skinned fruit accompanied by a whiff of spice rack. The chewy palate doles out juicy black cherry, blackberry, star anise and orange zest alongside vibrant acidity. Enjoy through 2016.
Young and fruity and with a light prickle on the tongue, this is an immediately drinkable wine. Freshly sliced apple and lemon aromas open to a crisp texture and a dry, bright aftertaste. Screwcap.
Young and fruity smelling up front, with a dusting of hard, dry spice. The palate is firm and juicy, with lightly medicinal red fruit flavors. Finishes with dryness, lots of spice and pepper.
Young and fruity, this a crisp, lightly acid wine. Its raspberry fruits are already delicious.
Young and fruity, this informal wine opens with aromas of dark berry, violet and a whiff of clove. The simple palate doles out tart cherry, raspberry, orange peel and a hint of white pepper alongside bracing acidity.
Young and fruity, this is a bright and wine for immediate drinking. It has hints of tannins, plenty of red fruits and no wood.
Young and fruity, this is a smooth, lightly textured wine. It has just enough acidity to give a fresh edge to the ripe quince and Rocha pear flavors. Drink now.
Young and fruity, this is a soft, citrus and apple flavored wine. Attractive acidity is enhanced by the light minerality and tangy aftertaste. Drink now.
Young and fruity, this is an attractive red- and black-currant-flavored wine. Its youthful stalky character will soften quickly to highlight the fruit. Drink from late 2016.
Young and fruity, this is fresh, with some tangy lemon flavors from aging on the lees. It has a good depth of apple and green plum flavors. This is a delicious wine to drink now.
Young and fruity, this smoky wine shows the natural crispness of the Aligoté. It has fine minerality, lively acidity and layers of apple fruitiness. Drink this wine now.
Young and fruity, this wine can be enjoyed now for its fruitiness or aged over 2–3 years. The attractive black-currant flavor is pleasant now.
Young and fully toasted, with exuberance mellowed by mossy leather aromas. Full-on in the mouth, with piercing tannins in front of a chocolaty, rich palate that's herbal and offers oaky vanilla for sweetness. Turns more herbal and sauvage on the finish.
Young and grapy, with plenty of heavily toasted oak, this is one Chilean red that could use a year or so to settle down. Right now the fruit is just too unformed and the charred oak too unintegrated, but the solid raw materials should knit together nicely in a relatively short time.
Young and herbaceous, it has lemon, peach and tight acidity that give a fresh, fruity feel. It's lively, ready to drink now.
Young and light, with a nutty coating around flavorful layers of pear and yellow apple, this wine has a crispness that remains balanced throughout. A good food wine, with enough acidity to stay refreshing, this is a fine, fairly larger-production white built to impress.
Young and lightly spicy, this brings crisp flavors of Asian pear to the forefront. It's a straightforward wine, with just a dash of white pepper adding an interesting flavor note.
Young and loaded with primary fruit flavors—fresh-picked cherries right off the tree, red delicious apples, just-made cranberry sauce—this is lovely now but built for the long term. The 13.6% alcohol listed is verified by the juicy acidity and just a touch of herb in the back of the finish.
Young and precise, this balances flavors of wild raspberries against a mineral foundation. Suggestions of wet stone and a dash of brown spices come through, with lots of supporting acidity. As it fades, there's a lick of chocolate from aging in 29% new French oak.
Young and purple colored, with elegant mint and polished black fruit flavors. The wine has a fine structure, never too heavy, but remains rich and dense. It's so smooth that it could be consumed now, but three more years of aging will do it well.
Young and racy, this has aromas of moist earth, red berry and chopped aromatic herb. The tangy, light-bodied palate offers strawberry, sour cherry, orange peel and a touch of clove alongside firm acidity and refined tannins. It cries out for food and would pair well with hearty pasta dishes topped with thick tomato-based sauces and savory soups.
Young and round on the nose, with black cherry, blackberry and dry spice aromas. Gets deeper and more exotic as it breathes, with ripe, full tannins and nice flavors of sweet berry fruit, black cherry, vanilla, fig and chocolate. Meaty and round on the finish; drink now through 2014.
Young and sassy, this wine is already showing lovely nuances of toast, spice, lees and mineral. Complex, vivid and beautifully balanced, with a lot of fresh leesy texture and the tangy fruit riding on top. Classy winemaking, elegant and sophisticated.
Young and sharp-toned, this shows a strong streak of oak with a bitter edge to it. More bottle age may help to soften it up a bit, but for now it's all about oak and apple without much else. Cellar it awhile or give it extra aeration.
Young and snappy with crisp green apple fruit flavors, this racy and nicely textured Pinot Gris shows excellent balance, concentration and length. Delicious now and should improve through 2017.
Young and spicy, this easy-drinking Pinot Gris still shows some bite and some bitterness, perhaps from skin contact. Give it a little more bottle age, and drink it chilled, to bring out the tart fruit and cut the phenolics.
Young and spicy, this is bursting with bright fruit flavors of cranberry and cherry. Flavors of cola and Dr. Pepper come through also, and the up-front freshness carries throughout. Enjoy this lovely wine now through 2018.
Young and spicy, this medium-bodied red offers fruit driven sensations of blackberry, black currant, crushed plum and ground white pepper. Polished tannins and fresh acidity give it focus and a drink-now vibe, but it has the structure for modest cellaring. Drink through 2018.
Young and stiff upon being opened, this is striated with flavors and scents of earthy beet, rhubard, raspberry and strawberry. The palate brings in accents of iron filings, mushroom and further complexity. It's a sturdy, medium-weight, earthy wine, with moderate aging potention. Drink now through 2023.
Young and still a bit yeasty, with the flavors still integrating. The toasty barrel and bourbon flavors are matched to medium acids and stone fruits. This needs more time in the bottle to show all its strengths.
Young and still coming out of its cocoon, this Home Ranch Cab is a wall of tannins waiting to break free into nuances of cassis, cherry, mint and dark chocolate. Plenty structured, it's made in small quantities and is worth aging until 2024–2034 for those tannins to soften around their edges.
Young and still integrating its lush barrel flavors, this savory Chardonnay should hit its peak in another two or three years. The fruit is full and fleshy, a generous mix of citrus, stone and tropical fruits. Creamy and nicely textural in the mouth, it has the grip and acidity to keep it poised and detailed through a long finish.
Young and still intensely oaked, this wine holds undeniable promise in its fleshy, viscous and smooth layers of stone fruit and guava—an untrammeled expression of the Napa Valley's ability for generosity and structure. The finish is bittersweet in Meyer lemon.
Young and still tightly-wound, this excellent example of Yakima valley Syrah combines fruit from both Boushey and Olsen, two of the best sites for the grape anywhere in Washington. Aged in 30% new oak, it's showing generous streaks of graphite, smoke and char, with accents of cured meat around the blackest of black fruits. Well-named and well-constructed.
Young and strong now, this has lots of primary berry and chocolate flavors. The oak hasn't been integrated into the wine, making it feel rustic, with an emphasis on the tannins and acids. Give it two or three years before opening, but not much more than that.
Young and succulent, this is fresh, with ripe flavors of blackberries, cassis, chocolate and herb, with a toasty overlay of oak. Powerful, but not overbearing, this shows an internal coherence that lifts it to a high level of elegant complexity. As good as it is, it will benefit from 8-12 years in a proper cellar.
Young and tart in cool-climate acidity, this Pinot needs time in the cellar. It's an exotic wine, spicy and peppery, almost briary, like a Zinfandel, except with flavors of wild forest raspberries, cherries, orange zest and a hint of pine cone. It's as cellarable a Pinot Noir as exists in California. Best after 2015.
Young and tight and not showing its best now, a cellarworthy wine that's the opposite of today's  flamboyant, drink-me-now style. Possesses elegance and finesse with its curranty flavors and dry, subtle tannins. Drink after 2006.
Young and tight, this is packed with bright berry fruit annotated with brown spices. There are streaks of sandalwood and mocha, and the flavors smooth out nicely as it glides into a lingering, delicious finish.
Young and tight, this new release from a founding Oregon viticulture family already shows good balance in a smooth, buttery, somewhat oaky style. The fruit flavors coat the tongue and roll into the seductive barrel notes. Let this bottle age until early 2016 and it will really shine.
Young and tight, this new release shows excellent aging potential. The fruit is compact and complex, a lush mix of pomegranate, raspberry and cherry, spiced gracefully with sweet baking spices. There is a delicate herbal note as well, and the overall balance is superb.
Young and tight, this requires aggressive aeration before it begins to show much flavor. It's worth the effort, as it evolves into a dense, delicious wine that marries its juicy stone fruits to a rich mix of vanilla, coconut and caramel components from the barrel aging. Drink 2018 to 2030.
Young and tight, this was fermented almost entirely in stainless, with a small percentage in neutral oak. Acids are true and bright, and the fruit a mix of apple, pear and white peach. There's a little heat in the finish; an indication that this is a substantial wine that can stand up to spicier dishes—something like tandoori chicken might be just the ticket.
Young and tight, this wine is scented with fresh raspberries and cocoa. The fruit flavors include red currant and spicy cherry as well, and it feels sleek and elegant, though confined. The way the wine spreads out across the palate is encouraging, as are the hints of pepper, herb and stone. Decant before drinking.
Young and tightly wound, this compact cuvée marries cranberry and raspberry fruit to proportionate tannins and a touch of acidity. There is a hint of clean earth as well.
Young and tightly wound, this wine from the family's Olivet Lane Vineyard is reduced and generous in oak and spicy dark cherry, its aromas resplendent in rose petal. Layered and soft, it's big on complexity and plush textures, with a lengthy, caramel-and cola-laced finish.
Young and unintegrated, this Cab is nowhere near ready to drink. The sweet oak sticks out, overpowering the ripe blackberry, currant and herb flavors. Needs time. Give it until after 2009, at the earliest.
Young and very much still developing, Sentinel Oak is Terre Rouge's single-vineyard Syrah, a spicy, smoky concoction of great depth, intensity and beauty, concentrated and eager to mature. This wine has a pronounced meaty quality to it, and will pair accordingly, particularly with smoked meat, which will accentuate its own smoky allure.
Young and vibrant in acidically fresh fruit and berries, this is a polished, silky Pinot Noir to drink now with upscale fare. It's dry and silky, with strong, ripe raspberry, cherry, cola and spice flavors.
Young and vibrant, but also medicinal and gangly. Dark as night and all black fruit on the palate, but also tannic, grabby and rubbery. Toasted on the finish, which simmers just short of being fiery.
Young and vibrant, this easy drinking red opens with aromas of red berry, violet, damp earth and dark cooking spice. The bright, refreshing palate offers tart cherry, red raspberry, orange zest, clove and a hint of star anise alongside racy acidity.
Young and vibrant, this is the winery's smaller production from a special selection of barrels. A soft, burly expression of strawberry, raspberry and ripe boysenberry, it is accentuated by generous portions of toasty oak and baking spices, a faint hint of dried herb on the finish.
Young and vibrant, this opens with aromas of red rose, wild berry and aromatic herbs. The bright, savory palate delivers black cherry, juicy raspberry, star anise and clove alongside racy, refreshing acidity.
Young and vigorous now, marked by tannins and dryness that mask the fruit, making the wine somewhat aloof. However, the fruit is huge. It's ripe and succulent in blackberries and black cherries, and you'll find additional notes of smoked meat and black pepper for complexity. A wonderful Syrah that needs 3–5 years to blossom.
Young and visibly spritzy, this appealing wine bursts forth with scents of lemon tea and orange blossoms, followed by flavors of orange soda, candied pineapple and stone fruits. It's round and fruity, definitely sweet, but kept lively with plenty of acid and that tongue-tickling spritz.
Young and with great potential., this is a powerful, firmly tannic wine, full of wood-aging flavors. It is The dark tannins are lifted by a juicy edge that will be attractive as the wine develops although the wood needs time to soften. Drink from 2021.
Young and yeasty wine, with the freshest raspberry flavor. It is a light style, floating with the fruit and acidity, the finish on the softer side.
Young and yeasty, this attractive Pinot Gris is beautifully textured and deliciously flavored. Scents of lemon verbena, a wisp of honey, and ripe fruit flavors of apple and pear combine in a fully satisfying, fruit-driven, ready-to-drink wine.
Young and yeasty, this is a style best consumed early. It refreshes like a light beer, quick and clean, with bracing acidity, but not much in the way of fruit.
Young and yeasty, this seemingly off-dry Viognier rounds out in the mouth with appealing scents and flavors of lemon, lime, jasmine and honey.
Young but already impeccably balanced and extremely elegant, this vibrant wine offers alluring scents of pressed rose, red berry, dark spice and a whisper of menthol. The firmly structured palate delivers cherry, juicy cranberry, licorice and crushed herb framed bright acidity and taut, noble tannins. Drink 2023–2038.
Young Cabernet Sauvignon vines are blended with older Merlot in this second wine of Léoville las Cases. That gives a wine which is warm, ripe and structured. It does have concentration while also having great freshness and a crisp aftertaste. Drink from 2022.
Young Hunter Valley Sémillon is one of the most perplexing wines to evaluate, and I suspect that in 8–10 years' time, my rating will seem overly stingy. Still, this light-bodied wine appears to lack depth, complexity and length, offering just some odd, resiny scents and waxy, citrusy flavors.
Young Moscatel de Setúbal brings out fruitiness and freshness as much as richness. So with this wine, you find a lemon and honey character, attractive acidity and a light texture. Delicious to drink now.
Young Pinot Noir can sometimes dazzle you with juicy expressive downright sensational fruit, as this does. Though tasted prior to its official release, the wine drinks beautifully, offering a big hit of citrus flesh and rind along with lovely raspberry and blueberry fruit. It's forward, fresh, balanced tightly against its lush acidity, and is already just about irresistible.
Young spring flowers, lemongrass, green melon and dandelion come to mind and color what is a fresh wine with an easy, no-fuss approach. There's no big complicated story here, but that's exactly the point.
Young Touriga Nacional vines produced this crisp, refreshing wine. With red currant flavor and a light touch of caramel, it's both fruity and full in the mouth. Drink now.
Young vine flavors of bright raspberry fruit shine through, backed with juicy, tongue-tickling acids. This is not a complex wine, but fresh, persistent and lightly spicy. Drink it while it retains its vibrancy, now through 2017.
Young vines and low brix equal a very light, pleasant quaffer. Mineral and melon elements are in play, with a clean, bracing, leesy mouthfeel.
Young vines give a fruity style of wine with attractive violet aromas and black-fruit flavors. The wine has powerful dense tannins, spice from the wood aging and a cooler, mineral texture at the end. It is a rich wine, just now ready to drink.
Young vines give this wine a bright, fruity character, while wood aging brings out complexity and ripe yellow and citrus fruits. It's juicy and lively, with just the right minerality and tight texture to allow it to age. Drink from 2021.
Young vines grown at heights of 1,200-feet give a cool character to this Touriga Nacional dominated blend. It is a structured wine, stylish with perfumed fruit flavors that have been smoothed by the oak aging. The wine is ready to drink.
Young vines have gone into this fruity wine. It is full and rich in the mouth, with juicy black currant fruits and smoky tannins. The attractive perfume from Cabernet Franc moves easily into final acidity. Drink from 2017.
Young vines, planted in 2007, give a fresh, fruity wine with attractive citrus and zingy orange flavors. It is ripe and deliciously perfumed with a touch of minerality and saltiness. Drink from 2019.
Young vines, the first release from estate-grown fruit. The vanilla flavors of the barrels are front and center at the moment, though there are darker fruits in the background, along with smoke, licorice and a hint of tar. Good long-term potential.
Young winemaker Collin Cranor's best Cabernet to date, intense and rounded by savory black cherry, still wound tight but already showing off its oak, sage and tobacco goodness. The wine is well-structured and rich in vanilla and blackberry, a testament to the winemaker's close workings with grower Julio Covarrubias.
Young, bright and easy, this offers pretty aromas of forest fruit and white cherry. The finish is characterized by a bitter almond note.
Young, bright berry aromas lead on this appealing red. Balanced red fruit, minerals and a touch of spice are friendly and appealing, though not terribly complex. A great everyday red.
Young, bright raspberry fruit brings fresh, forward flavors front and center. There's a touch of cherry Popsicle also. It's an undeniably pretty wine, ready to drink, though don't look for much in the way of either depth or concentration.
Young, clean, fresh Vinho Verde, ready to drink, with refreshing acidity. It has crisp apples and citrus, with just some sweetness to round it out.
Young, dense, tannic and oaky, a tough wine that resists the palate. There's a core of blackberry and currant fruit, and things may resolve themselves over the years. Yet it doesn't seem to have the integrity of Stonestreet's other '07s.
Young, elegant, spicy and still quite tight, this is showing lovely fragrances of rose and cherry. In the mouth it seems more elegantly feminine, less powerful than the Bruno's II blend. Syrah contributes black pepper, raspberry and red currant; the Bordeaux grapes put some tannic muscle into the back end.
Young, fiery and rugged on the nose, but with exotic notes that suggest Middle Eastern and Asian herbs and spices. Like all Cobos Malbecs, this is big, chewy, brawny and a touch medicinal, with powerful dark fruit flavors, particularly black cherry, and a good deal of licorice, chocolate and overall richness. Handles its 15% alcohol better than many heavyweights; drink now through 2013.
Young, forward and energetic, this brings a fresh mix of strawberry and raspberry with a suggestion of cantaloupe melon. Other grace notes bring coffee and cola, all well-integrated. A distinct flavor of chicken broth comes up and lingers through the finish.
Young, fresh and fruity, this wine is bright and attractive. It has a strong juicy element along with red-currant liveliness and only a touch of tannins. It will mature early, so drink from the end of 2016.
Young, fresh and jammy, this blend of Grenache, Petite Sirah, Dolcetto and Sangiovese has flavors of cherries, leather, anise and cedar. It's an easy, rustic wine to drink with BBQ.
Young, fresh citrus wine, with lively vibrant fruit, the structure just a hint under the bright fruit flavors.
Young, fruity and with potential, this is a perfumed while also structured wine. It has plenty of black-currant flavors as well as delicious acidity. The dry core keeps the fruitiness together. Drink from 2019.
Young, herbaceous wine, very fruity and lightly perfumed. It is crisp and delicate, with its citrus and pineapple fruits already lively and fresh.
Young, intense and briary, with summer herb notes of anise framing ripe, spicy blackberries. Oak adds a rich, deft touch of sweet char. The tannins are considerable and brooding, giving this dry young wine an astringent tightness. Shows all the hallmarks of ageability. 45% Merlot, 43% Petit Verdot 7% Cabernet Franc, 5% Cabernet Sauvignon.
Young, juicy and enjoyable, this round fruity red opens with aromas of wild berry, violet and a whiff of white pepper. With 80% Nebbiolo and the remainder being Vespolina, Croatina and Uva Rara, the savory easy-drinking palate doles out mouthfuls of ripe black cherry and crushed raspberry accented with hints of clove. Supple tannins give it a smooth texture. Enjoy soon.
Young, jumpy and slightly candied, but that's just fine given the price range it's playing in. To get old-vines Garnacha for a song is not uncommon, yet this wine's thick, fruity palate goes beyond the norm. And with a round mouthfeel built on light-framed tannins, it's easygoing as can be. Drink now, but don't put it under the microscope.
Young, rambunctious Toro is what this is. It's leathery and raw on the nose, with barrel char to boot. The palate is sweet, unctuous and creamy, with candied berry flavors and caramel. And the tannins are typically huge and grabby.
Young, sappy and still quite tart, this wine needs a bit more time in the bottle to really pull itself together. Cranberry and raspberry fruit is at the core, clean and lip-smacking, with strong streaks of smoke and char from aging in 50% new French oak.
Young, sharp, and spicy, with underlying layers of peach, apricot, Meyer lemon, butter and caramel. This clearly needs a lot more cellar time to reach its full potential, but it is already a lovely wine to sip at meal's end.
Young, sharp, oaky and wound up tightly, this is a focused wine of medium concentration. Green and yellow apples hold down the core of fruit, and trail out with a hint of butter on the tongue.
Young, spicy and forward, this immediately accessible wine is a bowl of cherry candy, backed with pineapple highlights from natural acidity. It's full in the mouth, still with primary fruit flavors, but the structure to age gracefully over the next five to eight years.
Young, strong and vigorous. Despite a plethora of ripe blackberries, plums and dark chocolate, this Cab seems to lack some breeding and elegance. Could surprise down the road. Try after 2014.
Young, supple and stylish, this mixes notes of berry, plum and cassis, demonstrating poise and richness. The barrel flavors are smoothly integrated; the finish is rich and dark, with a strong streak of cacao.
Young, tannic and acidic now, this is a gritty wine not offering lots of pleasure because of the toughness, despite some very rich blackberry, black currant, mineral and cedar flavors. You'll want to cellar it for four or five years. Its future beyond that is a question mark.
Young, tannic and juicy, filled with sweet blackberry, cherry and cassis flavors, and well oaked, having been aged in 100% new French barrels. Those are the raw facts. The wine itself shows the pedigree of this fine estate, and will no doubt pick up bottle nuances over the years. But it seems to lack the precision of the great 2001, 2003 and 2004 vintages. Try after 2012.
Young, tart and compact, this is still in the primary fruit phase of its development. Clean, impactful and nicely structured, its flavors run from cranberry to raspberry to light cherry, all running deep enough to suggest tucking it away in the cellar for a few more years.
Young, tart and racy, Lemelson's Stermer single-vineyard selection shows a pleasing mix of red fruits, set in sharp acids that crisply define the core flavors. Clean and focused, with a tight but persistent finish that leaves the impression of fresh, bracing cranberries.
Young, tart and tannic, this offers primary fruit flavors of cranberry and pie cherry. A hint of smoked meat wafts across the palate and through the finish.
Young, tart and tight, this displays primary fruit flavors of strawberry and raspberry, with sharp, lemony acids. Bottle aging through 2017 may help smooth it out further, but it's perfectly drinkable already.
Young, tart and wrapped up tight as a drum, this offers sharp flavors of cranberry and a bit of Campari. It has the heft and polish to open up further with some additional bottle age, but it isn't budging at the moment.
Young, thick in the mouth, and sweet in briary fruit, this Syrah could be a sleeper. It's really too jammy now, with its wealth of cherries, berries, currants, chocolate and pepper. Unless you like this kind of immediate fruity pleasure, give it a sleep in the cellar. Better after 2009.
Young, tight and compact, this is all about red fruits and red licorice. There's a dash of peppermint as well, on the way to a smooth, milk-chocolate finish. This seems sure to continue to improve through 2020 or more.
Young, tight and crisply defined, this offers peach skin, jicama and cucumber flavors, highlights of gin-like botanicals, and a refreshing, palate-cleansing finish.
Young, tight and primary, this stylish, astringent Cabernet includes 10% Merlot in the blend. Blueberry, cassis, black cherry and chocolate flavors mingle in this tannic, ageworthy wine.
Young, tight and sharp-toned upon first sniff, this broadens out and opens up with an hour or two of airing. The pinpoint focus brings black raspberry, black cherry and light hints of tobacco into play. The 30% new oak seems just right, although there is some burn in the finish from the high alcohol.
Young, tight and sharp, showing lots of black currant, along with pepper and spice. Maybe just a notch below the excellent 2004 L'Etalon Red. Tasted twice over a six month period, the wine remains stubbornly tough and chewy, despite appealing chocolaty spice and penetrating raspberry and currant fruit.
Young, tight and sharp, showing lots of black currant, along with pepper and spice. Maybe just a notch below the excellent 2004 L'Etalon Red. Tasted twice over a six month period, the wine remains stubbornly tough and chewy, despite appealing chocolaty spice and penetrating raspberry/currant fruit.
Young, tight, firm and somewhat acidic, this is one Pinot Noir that needs decanting. Like the other releases from Johan, it is a subtle wine that rewards your attention. Details of fruit, earth, rock and herb emerge slowly as the wine opens, suggesting that a few bottles should be tucked away in the cellar for future reference.
Young, tight, firm fruit, with nuances of blueberry dominating. Tannic, dry and tight, it's well made with excellent structure and balance. Tight right now, high-toned and tart, but with a good, long life ahead.
Young, vibrant and fresh, this wine's crisp acidity frames pineapple and tropical fruit flavors, with a slight hint of botrytis in the form of golden apricot and honey. There's lots of evident oak, creating a buttered toast note, while its minerality makes it complex. Vastly rich, if a little lacking in subtlety. Drink now.
Young, vibrant and juicy, this is a beautiful Pinot Noir to drink now with fine foods ranging from steak and lamb to tuna and salmon. It has a silky, dry mouthfeel made brisk with acidity, while the flavors veer toward red stone fruits and spices.
Young, yeasty, almost to the point of being beery, this thin Sauvignon Blanc recalls a Vinho Verde. Cucumber and fennel flavors dominate, along with plenty of acidity.
Younger is better when it comes to 1865 SB. Tasted alongside the older 2007, this wine is brighter, more focused, more balanced and ultimately more fun and flavorful to drink. It is direct and clean, with passion fruit, green pepper and freshness on the nose. The palate shows green fruit,bell pepper and grapefruit, and the finish is intense.
Your basic California Chardonnay, showing ripe tropical fruit, honey and oak flavors, brightened with acidity. Pretty simple, but not bad for the price.
Your basic California Chardonnay, soft, with oak-infused pear and orange flavors, brightened by pleasant Carneros acidity.
Your basic everyday Zinfandel, with candied raspberry and cherry fruit, toast and pepper flavors, as well as a streak of green unripeness.
Your classic Sonoma Coast flavors have a feral element, suggesting foresty mushrooms, pine cones and mineral things alongside the pomegranates and cranberries. That's just what you get in this bottling from Siduri. The chilly vintage has made it lighter and lower in alcohol than the rich 2007, but it's more elegance and complex. This is a very interesting wine, one to linger over as it breathes in the glass.
Your first and last impression of this wine is how tannic it is. It's almost old fashioned in this respect, numbing the mouth with hard astringency. However the flavors are ripe and intense, suggesting heady crême de cassis liqueur, and the overall feeling is dry and balanced. If you're a gambler, give it 10 years and see what happens.
Your first sniff of this wine reveals gooseberry notes, an impression confirmed when you taste it. It's bone dry, and that green, herbal flavor is relieved by riper lemons, limes and mangoes. It's a severe wine, dry and acidic, but deserves credit for elegance and varietal purity.
Your first take on this heavily oaked, natural-yeast Chard is that it's a three-alarm smoke alert. Few, if any, Chilean Chardonnays are this overtly oaky. But the wood is of high quality, and the more time you give it the more you find apple, citrus and spice. Yes, it's still resiny. But the balance and natural character of the wine are very good. Best if you like a New World style with plenty of barrel character.
Your immediate impression of this Syrah is power. It's a darkly colored, big, thick and intensely flavored wine, with furry tannins framing massive flavors of blackberries, teryaki beef, black pepper and smoky oak. Easily deserves its high score despite a certain rude assault.
Youthful and bouncy right from the get-go. The nose is bright and fruity, with no boundaries to its verve. Lively in the mouth as well, with fresh, forward berry and cherry flavors. A little racy and juvenile, but with lots of high-quality fruit and some aging potential. Drink now through 2011.
Youthful and bright, Oltremé gives a new perspective to the Susumaniello grape. This demonstrates an informal style, which emphasizes the integrity of the fresh fruit flavors—cherry, blackberry and plum—which are surrounded by a soft, velvety texture.
Youthful and bright, this shows the lean, bright side of the Famiglia Zingarelli line. You can really taste those Sangiovese characteristics thanks to lively tones of wild berry, raspberry, blue flower, wild mushroom and subtle spice. That zesty acidity makes the wine perfect for cheesy pasta or lasagna.
Youthful and compact, this shows a lot of unresolved oak aromas when first opened. Slowly more complexity emerges—rose petals, tart berries, anise, cedar and ground coffee. It's balanced, young and age worthy, but decant it if you plan to drink it anytime soon.
Youthful and compelling, this 100% estate Merlot comes with a seductive smoky note. The juicy berry flavor is rich and racy, while the barrel aging—50% new—hits exactly the right toasty note.
Youthful and exuberant on the nose with notes of melon, guava and blossom, this is an easy-quaffing off-dry Riesling. Delicately framed, it's brisk and bright with subtle flavors of apple and lemon.
Youthful and fresh, this opens with aromas of dark berry, moist underbrush and a whiff of violet. The bright, easygoing palate offers tart cherry, orange zest and a whisper of clove alongside zesty acidity and relaxed tannins.
Youthful and fresh, this ruby Valpolicella is thin and lacking in intensity. That said, it's an easy-drinking option that you could pair with appetizers of finger food.
Youthful and tangy, this new Le Chateau release of pure Petit Verdot reflects a positive change in the winemaking. The spiced-plum, blueberry and cherry flavors are pure and mouthcoating, and the barrel aging (22 months in 30% new French oak) wraps the fruit in vanilla, coffee, and dusty graphite, leading onto the long and satisfying finish.
Youthful lemony color with bright citrusy aromas and hints of smoke, honey and spice. Fresh, juicy, vibrant flavors of moderate intensity leading to a moderately long, soft finish. Good, easy drinking every-day wine.
Youthful lemony color. Moderate aromas of ripe stone fruit, red apple with hints of honey and petrol. Broad and warm on the palate with moderate intensity of sweet and  ripe apricot and peach. Subtle earthy minerality shows through. Medium length with warmish finish.
Youthful raspberry and strawberry aromas bring a little cotton candy as well, while the palate is round, a touch soft and shows bouncy berry and citrus flavors. Solid and tastes just about right, but a bit cloying toward the end.
Youthful tannins and ageability always characterize this Cab, which contains a splash of Syrah. Like its predecessors, it's very dry, with herb-infused cherry and currant flavors, and new oak plays only a supporting role. It's really an elegant wine and a great value at this price.
Youthful wine, full of rich berry and black plum flavors. It is concentrated while bursting with exuberant fruits, balanced with acidity. This is a true second wine of Malhadinha Nova, ready to drink now.
Youthful, bright and direct in its bold cherry and blueberry aromas. Vinous, chewy and raw with more evolution ahead. Chewy density with bold concentration and ripe fruit. Give it 4–6 more years.
Youthful, bright red color on this full-bodied, potentially rich wine. With its balance between acidity, black fruits and edgy tannins, the wine from the plateau close to Saumur has all the smoky, tobacco leaf and fragrance of cool climate Cabernet Franc.
Youthful, yet lush and voluptuous on the palate, this balanced wine shows a sublime layering of peach and tropical vanilla with hints of spicy nutmeg and fennel. The oak is subtle and supportive.
Youthfully exuberant in fresh-squeezed grapefruit, lemon and lime, this wine has zesty acidity and pillows of vanilla, ending clean and bright. This is the first national release of this variety for the winery.
Youthfully flippant, this block of the Wayfarer Vineyard is sitting largely in sandstone, where the grapes pull remarkably revealing minerality from the soil. Racy and flinty, this medium-bodied, structured and flirty wine dances in a generosity of rich red fruit, raspberry mostly, seasoned in clove and cardamom that's fresh and incredibly seductive. Still, it'll age; drink now through 2024.
Youthfully fruity now, with sweet, jammy flavors of blackberries, cherries, raspberries, licorice, vanilla oak and spices. Comes from the warm, southern part of Salinas Valley. Could develop, but it's a gamble.
Youthfully inexpressive on the nose, with just a hint of graham cracker showing at the moment. But in the mouth, there's plenty of weight and the fruit shines, blasting forth in cassis-laden glory. Try in 2010.
Youthfully wound up yet fleshy, this wine slowly opens to reveal a sense of crispness, wet stone-like minerality and a taste of fog from the nearby Pacific Ocean. Apple skin, Meyer lemon and key lime flavors provide upfront freshness; toasted oak and almond qualities add substance and weight.
Youthfully wound up, this wine celebrates the winery's founding in 1977. A waft of nutty marzipan opens the gate to a wonderland of lemon, apple, pear and pineapple, the acidity supportive in lending a refreshing backbeat to the fruit.
Ysios is a ripe, smooth wine with polished aromas of black fruit, charred meat and vanilla. The palate has black cherry, plum, bacon and chocolate flavors, and the finish is smoky. Throughout there's a nice grilled character to the wine, which isn't very complicated and isn't likely to improve much with age. Drink now through 2010.
Yummy is the first word that comes to mind, followed by sounds of lip smacking. It's a rich bundle of extracted cherry and raspberry fruit, driven deep with juicy acidity, and bound with ripe tannins. The penetration and vivid tartness are remarkable, and supremely satisfying.
Yummy, with ripe, plush berries running rampant across the tongue. The juicy acids and underlying minerality add lift and life, but the fruit, rolling from cranberry to boysenberry to blackberry, just won't let go. The structure suggests ageability for another decade of more.
Zaca Mesa was the first winery to plant Syrah in Santa Barbara County. This wine comes from that 3.5 acre block planted in 1978, and shows deep plum fruits, sweet tar and cedar on the nose. The palate offers asphalt, black rocks and cracked pepper that spice up a sour plum-skin fruit profile.
Zanna Riserva is a delicious wine with oak tones of chocolate and vanilla bean that are backed by touches of black fruit, currant, leather and spice. It finishes with soft, plump density and loads of black fruit and plum. Very nice.
ZD's reserve Chard is from Napa Valley. This California bottling is from Napa, Sonoma, Monterey and Santa Barbara. It's very ripe, with upfront pineapple jam, vanilla cream and butterscotch flavors. A crisp streak of cool-climate acidity permeates throughout.
Zelma Long's tradition of excellence continues with the Series M: Its deep chocolate, cinnamon and berry aromas and full, complex waves of delicious fruit and spice are exactly what a Bordeaux blend should be. Restrained but memorable, the wine has firm structure and will age beautifully.
Zenato's rich and powerful Recioto opens with a solid, impenetrable appearance of extracted fruit with dark garnet highlights. On the nose, this brawny dessert wine delivers enormous intensity and deep layers of chocolate powder, cinnamon, clove and roasted almond, backed by luscious tones of cherry liqueur and blackberry jam.
Zenato is a reliable producer of quality Amarone, producing wines that always show personality and intensity. This delivers bold fruit and background tones of polished leather and dry tobacco. The mouthful is very bold and thick, boasting a playful touch of sweet spice.
Zenith is the winery's estate vineyard, and represents a particularly fine value in a splendid lineup. The ripe, plummy fruit is swathed in rich brown spices, a sweet streak of molasses, and notes of tobacco and black tea. Decant and enjoy immediately, or cellar for another couple of years to let the flavors continue melding.
Zenith is the winery's estate vineyard, and this wine is a standout among St. Innocent's 2015 Pinots. It's firm, dark and toasty, with full-flavored black-cherry fruit accented with dense veins of espresso, charred nuts and bitter chocolate. The structure supports those dark notes, and the chewy tannins and lengthy finish amplify them. Drink now through 2028.
Zerba's crowd-pleasing Wild Z blends Merlot, Cabernet Sauvignon and Syrah about equally, with a splash of Cabernet Franc to finish it off. It's a ripe, full, forward, chocolaty mouthful. It keeps the red fruit tart and tantalizing, while loading in the barrel flavors (French and American) to round off the finish. A fine follow-up to the excellent 2006.
Zestier and more herbaceous than Thörle's other Spätburgunder bottlings, this bristling red offers loads of cool, crisp black cherry and cranberry flavors. Hints of smoked nut and mint lend depth to the mid palate, augmented by fine-grained, persistent tannins. It's a penetrating wine that still needs time but should improve through 2025.
Zestiness amid the rounded apricot and rose-petal flavors marks this out, while a pleasant, ever-so-slightly bitter phenolic edge gives just a little bite. The aromatics are subtly expressed and the real action happens on the textured palate.
Zestiness on nose and palate is reminiscent of freshly peeled lemon. There is a slender linearity that spells summer and joy, refreshment and verve. This is as clear and limpid as a mountain stream—and as deliciously bracing.
Zestiness on the palate pulls this rather subdued Riesling out of the ordinary. The lovely and bright acidity also gives an almost crackling texture and makes a lovely, refreshing summer wine.
Zestiness pervades nose and palate: this is so citric and fresh that grapefruit peel is the chief marker. This typical Thermenregion blend of its two indigenous white grapes, Zierfandler and Rotgipfler, shows briskness throughout and will deliver welcome, clean-cut refreshment on a hot day. Drink soon.
Zesty acidity and an enticing slick of honeycomb lend varietal character to this lavishly floral, peachy white. So spry and revitalizing, with a salty tang of minerality, it's surprisingly still the only Chenin Blanc grown in New York.
Zesty acidity and the flavors of green apples, pears and mangoes combine to make this Chardonnay attractive and food friendly. It has a creamy smokiness that adds to the richness. Drink it now with elaborate shellfish dishes.
Zesty acidity gives the perfect lift to this rich Chardonnay. It brims with flavors of pineapples, mangoes, limes, buttered toast, vanilla and cinnamon spice.
Zesty acidity lifts this sprightly yet concentrated spätlese. Crisp yellow plum and citrus flavors penetrate deeply on the palate, augmented by a delicate sheen of sweetness. It's an electric, impeccably balanced wine with a long finish.
Zesty acidity shines a spotlight on fresh citrus and mineral tones in this blend of Riesling and Gewürztraminer. It's not deeply concentrated on the palate, but a kiss of white blossom lends elegance to the finish.
Zesty acidity wraps itself around well-defined flavors of lemon and grapefruit in this mostly stainless-steel fermented white. The finish maintains the minerality, adding on a taste of fig.
Zesty and brisk, with notes of white grapefruit and fresh herbs, this dry, full-bodied Riesling is almost bracingly tart, with flavors of lime and lime-skin. A vibrant pairing with soft, creamy cheese or fatty pork dishes.
Zesty and fragrant with notes of grapefruit and citrus blossom, this is an endlessly quaffable white with wide appeal. Juicy and fresh with a focused edge of acidity, it finishes briskly with just a touch of minerality.
Zesty and fresh, this bristling Grüner Veltliner offers pristine tangerine, lime and melon flavors. While delicate in concentration, vibrant acidity and crisp lime pith notes reverberate on the finish. Drink now through 2019.
Zesty and full bodied, this has delightful aromas of freshly mowed lawn, lemon pith and grapefruit zest. It's clean, crisp and somewhat astringent on the palate, making this a great wine to pair with raw clams and oysters.
Zesty and lean, this exquisitely fine-framed Riesling builds in intensity. It's mineral and spry from start to finish, but juicy-sweet tangerine and honey notes add brightness and sunshine to the midpalate. It's enjoyable now, but likely to intensify through 2025.
Zesty and simple, this has fruity aromas of bright red berry and a floral note. The lean diluted palate offers suggestions of unripened sour cherry and a hint of orange zest. Sharp, bracing acidity dominates.
Zesty and spry on its feet, this light-bodied rosé offers more mineral than fruit. It's still quite closed in profile, but reveals delicate red-cherry and apple notes as it aerates.
Zesty and spry, this acid-focused dry Riesling is refreshing and lemony. Light bodied and stark in character, it's not deeply concentrated or complex, but accented with interesting touches of pollen and mineral dust.
Zesty and tongue prickling, this is fresh, fruity and ready to drink. It has a sugar sweety character which is tempered by acidity and a touch of red currant.
Zesty aromas of bramble and alpine strawberry are laid across an underlying chalkiness and graphite minerality, making for an inviting yet well-structured nose on this Grenache-based pink wine. Ripe strawberry and hibiscus notes show first on the palate, which rides a tense, chalky line, presenting flavors that are persistent but not overpowering.
Zesty aromas of fresh lemon and tangerine peel add vibrancy to this brisk, dry Riesling. It's elegant and fruity, and it offers loads of crisp green-apple and pear flavors that are accented by dusty minerality. A hint of lime-skin astringency surfaces on the finish.
Zesty aromas of grapefruit and tangerine skins perfume this bright, citrusy Grüner Veltliner. While dry in style with a thirst-quenching, juicy demeanor, the palate is marked by curious hints of pollen and fennel. Drink now.
Zesty aromas of just-cut apple, lemon-lime soda and tuberose meet a stony quality on the nose of this popular wine from the Edna Valley producer. It's fresh and crisp on the palate, with ripe apples, kiwi and sea-salt flavors.
Zesty aromas of lemon and tangerine are accented by musky, exotic notes of saffron and pollen on this beautifully multifaceted spätlese. Brisk, citrusy acidity adds zip to honeyed orange and tea notes on the palate, lingering long on with hints of blossom and herb.
Zesty aromas of stone fruit and fresh citrus characterize the pretty nose of this easy-drinking Pinot Grigio. There's a touch of creaminess in the mouth that would pair with chicken curry or spicy Thai rolls.
Zesty aromas of tart pineapple and tangerine, slate and chalk contrast the luscious peach and red apple fruitiness of this off-dry Riesling. It's a refreshingly crisp and thirst-quenching wine for youthful consumption.
Zesty blackberry and boysenberry are lifted by white pepper and a touch of thyme on this wine's deep and dark yet fresh nose. Steadily growing acidity frames the palate, where flavors of wet clay and olallieberry paste dominate.
Zesty cherry aromas are offset by powdery softness and floral hints. This feels solid and correct, with bright acidity. Flavors of red-apple skins and citrus fruits finish direct and clean.
Zesty evergreen and herb notes lend freshness to notes of Meyer lemon and nectarine in this delicate Riesling. The palate builds in floral, fruity intensity, with bright peach and blossom notes. Delicately sweet yet brisk in lemony acidity, with a long finish.
Zesty flavours of both yeast and grapefruit dominate the nose, they are joined on the palate by peppery, even more yeasty freshness. This is fresh and zippy, but generous, too, and fizzes ever so slightly.
Zesty Gala apple and squeezed tangerine aromas come through on this wine's citrusy nose, though it also shows riper nectarine, honeysuckle and chalky depth. The mineral flair continues onto the palate, where mandarin orange flavors meet with apple in the midpalate, bound together by a grapefruit pith texture.
Zesty grapefruit and tangerine aromas mingle with a waxy lanolin note on the nose of this intensely fruity, yet deeply complex kabinett. It's rich in stone fruit and mango flavors, but honed with steely minerality and citrus acidity that linger long after each sip.
Zesty green citrus with lifted notes of Conference pear strike out for a fruity opening. The palate follows up with concentrated spiciness and even more grapefruit zest. This is lively, taut, slender, refreshing and full of tension, with an appetizing edge of pepper.
Zesty in black pepper and luscious in blackberry, blueberry and raspberry, the grapes are from 90-plus-year-old hillside vines. Complex and structured, it offers a balanced point of view and plenty of intrigue, simultaneously fresh and brooding.
Zesty in citrus and waxy green apple, it offers texture and minerality with a long-lingering finish. Swirling in the background are suggestions of fig and vanilla. This will sing with salads and seafoods.
Zesty lemon accents toast and grilled peach aromas, leading to a lithe and zippy, citrus-driven palate. It's a great sipper to accompany barbecued chicken on warm summer nights.
Zesty lemon and grapefruit aromas awaken the senses in this sunny, dry-style Pinot Gris. Plump and pleasantly clingy on the palate, it's balanced with crisp, tangerine acidity and a bite of astringency on the finish. Drink now through 2019.
Zesty lemon and lime acidity takes center stage in this invigorating medium-dry kabinett. It's leaner and more linear than the producer's regular-label kabinett, but offers loads of cutting white grapefruit and red apple flavors. The finish is refreshing and penetrating, lingering on a note of sugar cookie.
Zesty lemon and lime aromas add elegance to unctuous white peach and apricot flavors on this delicate, yet remarkably complex wine. Off-dry in style, it balances a youthful fruit profile with nuanced shades of smoke and earth. Nervy citrus acidity drives a long, focused finish.
Zesty lemon and lime aromas mingle with tart white peach and apple on this dry, medium-bodied wine. It's stark and mineral on the palate, with nervous acidity that reverberates through the finish.
Zesty lemon and lime skins perfume this dry, steely Riesling. It's bold in body yet edged with razor-sharp acidity. The midpalate yields slowly with touches of quince and tangerine that linger nicely through the finish.
Zesty lemon and lime, with honey and blossom notes permeate this ethereally delicate semisweet Riesling. Despite it's diminutive frame, it's concentrated in citrus and stone fruit flavors. Finishes long on a honeyed saffron note.
Zesty lemon and yellow-peach notes are touched with lanolin on this dry, yet deeply fruity Riesling. Stone fruit flavors are intensely ripe, almost pulpy, on the palate, but accented with sharp lime acidity.
Zesty lemon paired with riper tropical notes of pineapple counter the racy acidity of this full-flavored wine. This takes time to open up but the intense palate is worth the wait. So serious it should be had with food.
Zesty lemon peel and blossom notes are invigorating and fresh on this dry, delicately framed wine. It's concentrated with tropical mango and melon flavors, yet zippy with lime acidity. It finishes long with an elegant mineral touch.
Zesty lemon, tangerine and orange aromas awaken the senses on the nose of this elegant dry Riesling. It's spry and lean on the palate but chock full of juicy tangerine and quince flavors. Zesty lime acidity and pleasantly bitter citrus pith notes linger on the finish. Drink now through 2021.
Zesty lemons and limes are perfumed with whiffs of orange blossom on this brisk, revitalizing dry Riesling. Tart tangerine acidity penetrates deeply on the palate, leading a finish that's crisp and clean.
Zesty lime-pith perfume introduces this squarely balanced off-dry Riesling. Concentrated flavors of pressed apples and pears are dusted in slightly savory tones of saffron and smoked nuts. The finish is invigoratingly crisp but meandering.
Zesty lime-skin notes lend elegance to this lavishly floral, fruity saprkling Chardonnay. It's brisk and clean on the palate, with startling citrus acidity that cuts through a thick, heavy mousse.
Zesty lime-skin notes lend vibrance to delicate apple and blossom aromas on this off-dry Riesling. It's steely and focused with acidity, but fleshed out on the midpalate, with intensely ripe mango and peach flavors.
Zesty lime and crushed stones lend revitalizing tang to this squeaky-fresh Riesling. Off dry in style, it's chock full of sweet peach and tangerine flavors. Forward and fruity, it's appealing yet elegant.
Zesty lime and floral notes accent penetrating grapefruit flavors on this delicate semidry Riesling. Zippy with acidity and brisk, wet-stone minerality, it's a fabulous find that's exceptionally easy on the wallet.
Zesty lime and fresh green herbs abound in this leaner, steelier expression of dry Riesling. Tart tangerine and orange flavors are concentrated but crisp, edged in cool, stony minerals. Drink now through 2021.
Zesty lime and green fern aromas rise from the glass. The palate merely adds a little green pear fruit to this refreshing and enlivening combo of utter cleanness and verve. The linearity and drive make this moreish, very exciting and totally lip-smacking. Echoes of pepper on the aftertaste make it even more intriguing.
Zesty lime and green melon notes resonate throughout this ethereally light but scintillating dry Riesling. Dusty mineral and pollen notes lend an earthen dimension to crisp, green plum and herb on the palate. It's spine tingling and revitalizing yet lingers persistently on the finish.
Zesty lime and lemon aromas are touched with wet slate on this dry, refreshingly lean Riesling. It's demure in fruit profile, but vibrant with acidity and a bristling mineral tone.
Zesty lime and lemon notes cut a razor's edge through this buoyantly fruity, floral dry Riesling. Bright peach, mango and melon flavors are lip smacking on the palate, nuanced by a hint of savory dried herbs. It's a refreshing, delicately framed wine to enjoy now.
Zesty lime and lemon notes lend a high-toned vitality to this dainty, off-dry Riesling. Tart yellow peach and tangerine flavors are thirst-quenching and crisp, finishing brisk and bright. Drink young.
Zesty lime cuts razor-sharp edges into this buoyant, fruity Riesling full of white peach, apple and honeysuckle notes. Delicately honeyed, it's piercing yet lip-smackingly juicy, finishing on a lingering spray of green florals. It's an elegant, tightly structured wine that's stunning now but will hold nicely through 2020.
Zesty lime pith and lemon notes abound in this lively off-dry Riesling. It's feather-light in body yet radiant, offering loads of pristine tangerine and apricot flavors. It's juicy and approachable yet effortlessly elegant. A widely appealing sip to enjoy from now to 2021.
Zesty lime skin and slaty mineral tones anchor this dry, fairly full-bodied Riesling firmly to the Mosel. A testament to a ripe vintage, it's supple and a bit dense in mouthfeel, but bristling tangerine acidity keeps it punchy and vibrant. It's attractive already, but it should gain complexity and harmony from 2020–2025.
Zesty lime skins meld with sweet honey and yellow florals on the nose of this semisweet Riesling. It's gorgeously concentrated yet elegant with a sheer, minerally midpalate and a hint of spice on the finish.
Zesty lime, lemongrass and green apple aromas are inviting on the nose of this dry full-bodied Riesling. It's slightly nutty and savory on the palate with flavors of pressed apple and pear. Crisp lime acidity freshens the finish.
Zesty limes and lemons brighten aromas of fresh pear on this irresistibly nimble-bodied Riesling. Ripe tangerine and peach flavors are semi-sweet on the palate, but zippy with acidity and a delicate fringe of minerals that lend complexity to the finish.
Zesty limes and lemons shine brightly throughout this brisk, cutting dry Riesling. It's medium bodied in style but a bit demure in concentration and length.
Zesty Monterey acidity gives life to this Pinot and lifts it above being a mere candy bar. Yes, it's sweetish and direct in cherries, raspberries and cola, but that tang makes it easy to enjoy.
Zesty notions of orange marmalade pervade the nose and palate, while overtones of passion fruit and faint spiciness hint at the aromatic nature of Scheurebe. It's broken up by more honeyed richness, while precise, lemony acidity brings all into a sharp, citric focus, with a clean-cut finish.
Zesty on the nose and pulsing with white-fruit aromas, and that opening is backed by a spritzy, lively body that brings lemon-lime and soda-like flavors. Melony and green on the finish, and good overall in a simple, tropical sort of way.
Zesty on the nose, with whiffs of orange rind, lemon and pineapple, this bright, zippy beerenauslese counters laser-focused acidity with creamy honey and marmalade flavors. Pleasantly astringent, it finishes on a bracing pink-grapefruit note. It's delicious now, but its honeyed citrus palate should gain complexity and dimension over the next 5–10 years.
Zesty orange and tangerine rinds are marked with honey and sweet spice on the nose of this exuberant off-dry Riesling. Ripe peach, melon and yellow-cherry flavors are lush and sweet on the palate, but countered with a jolt of lime and lemon acidity. It's a beautifully nuanced wine that's effortlessly tasty.
Zesty orange peels and apple notes abound in this sprightly, mineral-toned Riesling. Off dry on the palate, yet racy and lean, it's a refreshing, easy quaffer with wide appeal.
Zesty orange rind and apple notes take center stage in this unoaked Chardonnay, unadorned by trimmings of wood or spice. Full bodied and ripe, its easygoing style is approachable. Soft acidity marks a plush, slightly clingy finish. Drink now through 2019.
Zesty pepper and herb aromas accent this elegant but fruity Pinot Noir. Tart red cherry and berry flavors are crisply concentrated, fringed by fine tannins and a lingering murmur of briar wood. Drink now through 2019.
Zesty peppercorns, underripe berries, Kalamata olive, green olive and crushed thyme show on the nose of this bottling. There's almost a touch of effervescence on the sip, where tart berries, lavender, green peppercorns and more Kalamata olive make for a fresh and fruity experience, which isn't much like Syrah.
Zesty pink grapefruit, lime and lemon abound in this refreshingly spine-tingling wine. Delicately framed, it's sunny and tangerine-sweet on the midpalate, finishing spry and crisp.
Zesty raspberry meets warm cherry notes on the nose of this elegantly presented wine, which also shows aromas of beet juice, sandalwood, clove, mace and bergamot. The palate is a texturally driven, evolving experience, with flavors of earth, iron and pencil lead melding with sage scrub, wild berries and elderberry.
Zesty tangerine peel, apple and pear abound on this crisp, light-bodied Riesling. It's not a deeply concentrated wine but dry and spry. The finish is a touch earthy. Drink now.
Zesty white grapefruit and blossoms perfume this full-bodied Sauvignon Blanc. It's expansive and bold in mouthfeel, but swathes of freshly cut grass and crisp green plum lend freshness.
Zesty white grapefruit, green apple and lime form the core of this lithe, racy Riesling. Dry in style, it's feather light on the palate yet penetrating, honed by an edge of steel and minerality. The finish lingers long, yet refreshes thrillingly.
Zesty, fresh tangerine and grapefruit notes show on the nose of this textbook dry Riesling. The palate brings those fresh, aromatic citrus elements into full force. Though slender and streamlined in body, it's full of life, vibrant juiciness and verve.
Zesty, full-bodied and expansive on the palate, this is a wine that comes around in time, in the glass and in the bottle or decanter. Briny and dancing a fine line between brawn and beauty, it paints a picture of classic green and yellow apple and subtle vanilla spice, with a tropical flirtation happening in the background. Structured, it should cellar well, through 2020.
Zesty, grippy, dry and flinty are words that spring to mind for this straight-laced, very zingy white. It shows little more fruit than lime and Meyer lemon right now, but that makes it refreshing and a winner with seafood.
Zesty, peppery green notes lend freshness to ripe blackberry aromas on this zippy Cabernet Franc. It's crisp and quaffable yet elegant and serious, framed squarely with fine, firm tannins.
Zesty, superfresh citrus and apple notes set the tone of this light-footed, slender fizz that is dry, vivacious and refreshing, with just a little yeastiness. Its a classy little apéritif whose lightness of touch will make every conversation sparkling.
Zesty, tropical aromas are clean and approachable. This is a patio wine with juicy grapefruit and lime flavors. Lean notes of citrus grace a sharp, pointed finish.
Zesty, waxy aromas of lime peels and crushed stones belie the bright grapefruit and tangerine flavors in this dry, yet deeply mineral-laden Riesling. It's softly textured on the palate, with bright yet lenient acidity that leads into a lingering lemon-lime finish.
Zeta Dry, with a Zorro-style “Z” etched across the label, offers an easy-drinking sparkling wine experience with light shades of citrus, mineral and stone fruit.
Zibibbo is another name for Moscato, and this dry effort shows the beautiful floral aromas associated with the grape, which is often destined for dessert wines. Honey, white flower and jasmine notes blend with the crisp, clean mouthfeel. This is a perfect aperitivo.
Zibibbo is usually presented as a passito dessert wine, but this is dry. The natural floral fragrance of the variety emerges on the nose, while the mouthfeel and the honey and peach flavors are detailed with acids.
Zin doesn't get bigger or riper than this. Floods the mouth with flamboyant blackberries, cherries, currants, cola, black pepper, anise and sandalwood. It's tannic and dry, but so fruity it's almost sweet. High alcohol aids in the impression of sweetness. Oaky, too, in the way of a Cabernet. Delicious and classic Dry Creek.
Zin fans should pick up this winery's entire range of small-batch takes on the grape, as they are all fascinating. This one is lighter in color and offers fresh blackberry and chopped black-sage aromas. The palate is very easy to sip, with salt and cherry flavors creating a food-friendly version of an often overpowering grape.
Zin hardly gets riper or fruitier than this. Blended with a little Petite Sirah, which accounts for the tannins and depth, it's jam-packed with wild berries, currants, licorice, cocoa, black pepper and sandalwood, while high alcohol gives it a rich, glycerine mouthfeel.
Zin specialist Artezin gets into the Petite Sirah game with this enormously ripe, fruity wine. Shows a modern, cult interpretation of the variety, with blackberry jam, licorice, candied violet, mocha and pepper spice flavors wrapped into huge, but very finely ground, tannins.
Zin with a Pinot sensibility; it's bright, spicy and forward. Sweet, delicious fruit, with accents of cinnamon, cardamom and anise. This is an elegant and subtle wine, but unusually long and complex, with wonderful structure. Enticing, enchanting wine.
Zind-Humbrecht owns some great Grand Cru vineyards, perhaps none more so than the Clos Saint Urbain. This luscious, rich, sweet wine shows both power and intensity without losing any sense of structure. It's young, needing many years to show off its full potential. Drink from 2018.
Zinfandel's briary, brambly personality is front and center on this wine, which wears its slightly rustic cloak proudly. It's the quintessential California Zin, dry, complex and peppery, offering a profusion of wild summer berry, licorice and tobacco flavors. One of the great successes of the vintage.
Zinfandel (46%) takes the lead on this blend, with the rest Sangiovese, Blaufrankisch and Malbec. Aromas of jammy red fruit and herb lead to ripe, expressive fruit flavors. It brings a lot of appeal and has a lovely sense of balance.
Zinfandel by another name, this appealing wine has cola and cherry aromas, plus snappy cherry-candy and sweet prune flavors. It's full-bodied and has lively acidity, a silky texture and lingering finish.
Zinfandel combines the variety's classic flavors of spices, briary wild summer blackberries and raspberries, cola and licorice with Merlot-like silky balance and elegance. While there's a wonderful sweetness, the finish is dry. An absolute steal, and relatively easy to find, with 5,000 cases produced.
Zinfandel fans will celebrate this powerfully ripe, exuberant wine. It's classic Russian River Zin, dry, tannic, heady and enormously rich in black currants, raisins, prunes, beef jerky and exotic baking spices. The finish is so fruity, it's almost sweet, yet is actually quite dry, making it clean and zesty.
Zinfandel from old vines is rarely this light and refreshing, yet still exuberant in fruit. A mix of tart cherry and just-ripe blackberry comes with a lingering edge of citrus around the cinnamon and black pepper spice. Funky earth ripples through the middle, before a subtle take on leather finishes things out.
Zinfandel has been a Forgeron specialty for the past decade. Done in a ripe, though not too Porty style, it's more like a Dry Creek wine. Flavors of red and blue berries are annotated with a note of sweet grain, giving it a California twist, with Washington verve and acidity.
Zinfandel is joined by Mourvèdre and a few other minor grape varieties in this overtly sweet, high alcohol wine. It's soft and glyceriney, with cherry, blueberry, dark chocolate and pepper flavors. You have to give it credit for being true to its style.
Zinfandel is not usually a wine you have to age, but this one does need four years or so in the cellar. It's bone dry and quite good, with classic wild berry, tobacco, grilled meat and spice flavors, but it's pretty tannic. Has the depth and balance to blossom by, say, 2015.
Zinfandel makes up 58% of this blend, followed by 26% Cabernet Sauvignon, 7% Sangiovese plus smaller doses of Syrah, Petite Sirah and Alicante Bouschet. It presents as oaky and dusty in plum, with a full-bodied, fruity profile that's soft and lush on the palate, finishing with bittersweet tobacco.
Zinfandel, Petite Sirah and Mixed Blacks go into this sumptuous wine, velvety smooth in texture with dollops of blackberry, strawberry and chocolate combining for a decadent experience. The grapes are sourced from an estate vineyard and co-fermented together, giving the wine a seamless feel.
Zinfandels from the large Clockspring vineyard are made by a variety of wineries, and they vary in quality. This one shows very ripe blackberry, cherry, tangerine, cola and date flavors, and is dry. The tannins are intricate, with a jalapeño pepper finish.
Zingy and restrained Sauvignon Blanc, none of those tropical top notes but greenish concentration on the palate. The slender palate shows tingling freshness and verve reminiscent of grapefruit zest. Very refreshing.
Zingy and sort of floral on the nose, but fairly pickled, less than pure fruit mars the flavor profile. White wine from La Mancha has never been a Spanish strong suit, and while this wine isn't cloying, sharp or dead on arrival, it doesn't add up to much.
Zingy is a great word for this dry, crisp Sauvignon Blanc. The lemon, lime, grapefruit and spice flavors cleanse the palate. Nice with shellfish, goat cheese, grilled veggies.
Zingy lemon-lime flavors pierce the palate of this zesty dry-style Riesling. It's remarkably sheer in mouth feel with a crystalline briskness to the finish. Drink now through 2019.
Zingy lime peel keeps a tight handle on the more tropical fruit, while glimpses of flint and smoke shine through. This more subtle example of Sauvigon Blanc maintains a zesty, refreshing focus.
Zippy acidity balances soft sour-cherry and rustic earth tones on Millbrook's standard-label Pinot Noir. It's an elegantly subdued wine, with soft, gentle tannins and a hint of green herb that linger on the finish.
Zippy acidity drives this dry medium-bodied Riesling. Its fresh green-apple and lime flavors are delicate in concentration but refreshingly crisp. Drink now through 2020.
Zippy and brisk, this light-bodied, dry Riesling is strikingly racy in style. Hints of white blossoms and fresh herbs add some complexity, but it's a fairly straightforward wine enjoyable for its squeaky-clean demeanor.
Zippy and fresh in the mouth, well balanced, with eye-opening fresh green herb and lemon peel flavors. The same green herb, plus some petrol, shows on the nose. A gravelly, minerally finish brings it to a dry close.
Zippy and fresh with a gentle prickle on the tongue, this dry Riesling smells of sweet, fresh apples laced with just a hint of petrol. On the palate, soft apple and pear flavors are edged with slate and stones, and a shower of fresh lime on the finish.
Zippy and fresh, this wine also offers deeper layers of papaya and guava that provide a confectionery complement to the fruit. With a stony and gravelly texture on the palate, it spent time in both neutral French oak and stainless steel, and finishes up with honeydew melon flavor.
Zippy and fruity, bursting with bright, palate-cleansing grapefruit and citrus, this excellent effort is further bolstered by bracing minerality and a barely perceptible hint of sweetness. All in all a thrilling ride on the Oregon Pinot Gris roller coaster.
Zippy flavors of melon and new-mowed grass, nicely integrated and loaded with the sort of spicy herbs that might have come fresh from the garden. Note the relatively low alcohol, making this a perfect summer sipping wine.
Zippy lemon and grapefruit flavors are limned with honey and lanolin in this delicately off-dry Riesling. Vivacious and light-footed, it's a uniquely nuanced wine with a lingering slate-edged finish.
Zippy lemongrass and white grapefruit flavors penetrate this vibrant but richly mouth-filling Spätlese. It's juicy, forward and accessible yet elegant, finishing with reverberating lime and lemon-zest astringency. Drink now through 2020.
Zippy white grapefruit and lemon juxtapose more savory tones of crushed mineral, pressed apple and pear in this off-dry Riesling. The palate is sprightly and bright with a clean, moderately persistent finish. Drink now through 2019.
Zippy, fresh aromas of citrus and white fruit lead the nose. Ripe fruit balanced by good acidity and a lingering, luscious finish make this an exemplary Greek pour. Pair with poultry, grilled seafood or enjoy as an apéritif.
Zippy, fresh citrus aromas lead on this Pinot Gris from Hazlitt. Flavors of white pepper, apple and lemon are carried on a lively, spritzy backbone. A bit lean, but will be enjoyable with foods to balance: think creamier dishes and cheese.
Zippy, fresh conference pear fruit with just a little edge of white pepper and zingy lemon zest plays on this linear, light-bodied but ultrafresh wine. An almost-weightless lightness means that the wine will do well as an enlivening apéritif.
Zippy, with natural rubbery aromas. This is quite tart and has a personality defined by lemon. There's lemon torte up front, while at the end it's purely tangy and sharp. Not an astringent, scouring wine, but high acidity comes into play.
Zippy, zesty acidity balances the ripe pear, lime and tropical fruit flavors. There are also rich streaks of buttered toast and vanilla bean from having matured in oak, as well as a yeastiness from having aged on its lees. Dry and complex, this wine is meant to be consumed with crab and buttered bread.
Zisola is a Nero d'Avola that is aged 10 months in oak for soft sophistication and creamy aromas of red fruit and spice. The wine is evolved and layered and shows great depth and personality.
Zocker flies under the radar with this Austrian variety, but insiders understand. The winery consistently produces one of the best in California. The wine leans toward the style of today's dry, unoaked, low alcohol and crisply acidic white wines, with complex flavors of citrus fruit, nectarine, peach, honey and minerals.
Zonchera is Ceretto's more affordable base Barolo and it offers an excellent taste profile for those who are new to Nebbiolo. The wine opens with a dark, garnet-brown hue and segues to aromas of ripe berry, apple skin, vanilla, licorice and ginger. It's a fruit-forward wine with tight tannins and a polished mouthfeel. It's ready to drink now with fondue or grilled meat.
Zonin's 2006 Amarone opens with very ripe aromas of raspberry and strawberry jam followed by spice, leather and tobacco. Those raisin and dried fruit flavors appear again on the palate, pushed forward by the wine's thickness and soft sweetness.
Zorzettig's precious Picolit dessert wine delivers unique menthol- like tones over dried herbs, almond, honey, pine nut and maple syrup. It's very alive and bright in the mouth and has a distinctive powder-like texture with great intensity on the close.
Zucca has made a fragrant and floral Sangiovese Rosato here, dry like cherry jam on toast and a nutty finish. Pair it with tropically seasoned seafood.
Zweigelt can do easy-drinking styles but in the right hands, it can also turn into something more elegant. That's the case here: This exudes sophistication. Subtle use of oak supports the supple structure and gives the ripe red cherry fruit a more velvety spin. While this is ready now, it may well get even better with a year or two in bottle.