Made entirely with Chardonnay, this opens with aromas of toast and whiffs of banana and mango. The aromas carry on to the palate along with a creamy hint of butter.
Made entirely with Chardonnay, this opens with delicate aromas of mature orchard fruit and a whiff of yellow wild flower. The soft rounded palate offers ripe pear, yellow apple and a hint of juicy citrus.
Made entirely with Chardonnay, this opens with enticing scents of ripe orchard fruit, yellow flower and a whiff of dried herb. The elegantly structured palate delivers Golden Delicious apple, tropical fruit and citrus zest while a hint of ginger adds depth. Fresh acidity gives it balance and lifts the lingering finish.
Made entirely with Chardonnay, this pretty sparkler opens with aromas of white flower, peach and citrus backed up by a whiff of bread crust. The vibrant palate delivers Bartlett pear, mature apple, lemon zest and toasted almond alongside a soft perlage.
Made entirely with Ciliegiolo grapes, this opens with fruity aromas of red raspberry and red cherry that carry over to the easy-drinking palate along with hints of vanilla and cinnamon. It's already accessible and enjoyable, with smooth tannins.
Made entirely with Ciliegiolo, this opens with aromas of red berry, violet and allspice, while the approachable palate doles out morello cherry, raspberry and baking spice. Supple tannins and fresh acidity provide balance. Drink soon to enjoy the juicy fruit flavors.
Made entirely with Colorino, the restrained nose eventually reveals red berry and scorched earth. The simple palate delivers blackberry and white pepper alongside somewhat fleeting tannins. Enjoy soon.
Made entirely with Corvina, this opens with aromas of black currant, pressed blue flower and forest floor. The medium-bodied palate offers dark cherry, pomegranate, clove and nutmeg alongside polished tannins and freshness.
Made entirely with dried Traminer grapes, this offers aromas of honeysuckle, lychee and mango. The aromas follow over to the sweet rounded palate together with acacia honey notes.
Made entirely with Friulano (formerly called Tocai Italico), this vibrant white conveys aromas of white flower, citrus and nut that carry over to the palate along with a slight metallic note. Bitter walnut marks the close.
Made entirely with Friulano, this stunning wine delivers dried apricot, candied nectarine zest, baked apple, almond and dried herb sensations. A mineral vein weaves through the elegantly structured palate, adding both depth and complexity. Drink through 2023.
Made entirely with Garganega, this offers aromas of maple syrup, pressed white flower and candied orange zest. The round palate doles out dried apricot and tangerine while a hint of orange blossom honey backs up the finish.
Made entirely with Gewürtztraminer, this opens with aromas of rose petal and tropical fruit. The full-bodied rich palate is loaded with ripe tropical fruit, apricot, acacia honey and candied ginger alongside the warmth of alcohol.
Made entirely with Grechetto, this opens with scents of acacia flower, citrus and hay. The savory palate offers yellow peach, cantaloupe and an almond note while crisp acidity gives it a clean finish.
Made entirely with Insolia, this opens with subdued aromas of tropical fruit and white spring flower. The bright, linear palate offers passion fruit, peach, nectarine zest and a hint of ginger alongside crisp acidity.
Made entirely with Lagrein, this offers aromas of blackberry, graphite and a whisper of culinary spice. The concentrated palate offers ripe black plum, clove and a note of black pepper alongside firm fine-grained tannins. Drink through 2020.
Made entirely with Müller-Thurgau grown in high mountain vineyards, this opens with aromas of toasted hazelnut, fennel and mature orchard fruit. The round bright palate delivers creamy yellow apple, white peach and a juicy orange zest note while an energizing mineral note lifts the finish.
Made entirely with Magliocco, a native grape from Calabria, this has aromas of black currant and Mediterranean herb. The straightforward palate delivers prune, cinnamon and tobacco alongside dusty tannins. Enjoy through 2019.
Made entirely with Malvasia Nera, this has subtle aromas of red berry and baking spice. The fresh palate delivers juicy red plum and white pepper along with a hint of cocoa framed in round tannins.
Made entirely with Malvasia Nera, this opens with aromas of black cherry, ground pepper and cocoa that carry over to the straightforward palate. Close-grained tannins grip the finish.
Made entirely with Marzemino, this has subtle aromas of ripe black-skinned fruit and a whiff of cake spice. The concentrated monolithic palate delivers prune, vanilla and a hint of bitter almond alongside assertive tannins. You'll also notice the heat of evident alcohol. Drink soon.
Made entirely with Merlot, the shy nose eventually reveals notes of black-skinned fruit and clove. The dense palate delivers cedar, espresso and leather alongside gripping tannins.
Made entirely with Merlot, the shy nose eventually reveals whiffs of violet and clove. The medium-bodied palate offers prune, vanilla and French oak alongside chewy tannins and rather modest acidity.
Made entirely with Merlot, this densely extracted wine opens with aromas of toasted oak, black currants and vanilla. The tightly packed palate delivers dried blackberries, tobacco, espresso and licorice alongside raspy wood tannins that leave an astringent finish. It lacks the fruit richness to stand up to the heavy oak influence.
Made entirely with Merlot, this full-bodied red opens with aromas of menthol, dark berries and cooking spices. The firm, savory palate offers ripe plum, juicy black cherry, cinnamon, clove and dark chocolate alongside velvety tannins. Drink through 2020.
Made entirely with Merlot, this full-bodied wine opens with aromas of ripe berry, coffee, vanilla, exotic spice and a whiff of grilled herb. The concentrated palate doles out fleshy black cherries, juicy raspberries licorice, chocolate and tobacco, while velvety tannins provide the framework. A note of dried sage closes the finish. It's already approachable but will continue to age well for several years or more. Drink through 2023.
Made entirely with Merlot, this has a shy nose that tries to hide suggestions of plum and bell pepper. The straightforward palate provides plum with hints of vanilla and clove alongside grainy tannins.
Made entirely with Merlot, this isn't very expressive, offering aromas and flavors that suggest black-skinned fruit along with whiffs of tangerine and baking spice. It's extremely simple, with loose-knit tannins. Drink soon.
Made entirely with Merlot, this offers aromas of black-skinned fruit and baking spice. The straightforward approachable palate shows black plum, tobacco and a vanilla note framed in supple tannins. Enjoy soon.
Made entirely with Merlot, this opens with aromas of black cherry and caramel that follow through to the dense palate along with a hint of cedar. Clenching tannins leave a mouth-puckering finish.
Made entirely with Merlot, this opens with delicate aromas of black-skinned fruit and a whiff of baking spice. The mature palate reveals prune and vanilla alongside rather evolved tannins. Enjoy soon.
Made entirely with Merlot, this opens with subdued aromas of ripe plum and vanilla. The aromas carry through to the robust palate, together with tobacco and clove. Round tannins provide soft support. Drink through 2019.
Made entirely with Merlot, this opens with subtle aromas of black-skinned fruit and cocoa. The straightforward palate delivers ripe plum, vanilla and clove alongside close-grained tannins that clench the finish.
Made entirely with Montepulciano, this opens with earthy aromas of tilled soil along with notes of black fruit and espresso. The linear palate delivers bright red cherry, notes of mocha and somewhat astringent tannins. Straightforward and simple, this should be enjoyed soon.
Made entirely with Montonico, this has subdued aromas of white peach, pear and hay. The aromas carry over to the informal, abrupt palate alongside fresh acidity. Drink soon.
Made entirely with Moscato Rosa, this boasts heady scents of rose petal, wild strawberry and a hint of lavender. The silky palate delivers raspberry jam, candied orange zest and a hint of cake spice. Refreshing acidity nicely offsets the sweetness.
Made entirely with Moscato, this has a rather inexpressive nose but the palate delivers dried apricot, grapefruit, citrus zest and marzipan.
Made entirely with native Gaglioppo grapes, this vibrant rosato offers a delicate fragrance of white rose and red berry with a light anise note. The savory, refreshing palate delivers red raspberry, morello cherry, orange zest and white pepper brightened by tangy acidity. It's so fresh and easy drinking, you may need two bottles.
Made entirely with native grape Arneis, this refreshing white has pretty aromas of white spring flowers and pear. The palate offers creamy apple, pear and mineral notes along with crisp acidity that give it a clean finish.
Made entirely with native grape Greco, this sparkler from southern Italy features aromas of lemon blossom, chamomile and yeasty notes of bread crust. The creamy palate delivers nectarine, citrus, lemon cream pie, honey and mineral alongside an elegant mousse and crisp acidity.
Made entirely with native grape Nascetta, this opens with aromas of white spring flower and a whiff of hay. The straightforward, rather lean palate offers tropical fruit, lemon zest and a hint of toasted hazelnut alongside refreshing acidity.
Made entirely with native grape Nerello Mascalese, this opens with aromas of red berry, wild flower, Mediterranean herb and a hint of white pepper. The bright linear palate presents tart red cherry, strawberry and a saline note alongside crisp acidity.
Made entirely with native grape Trebbiano Spoletino, this conveys aromas of chamomile, candied fruit and a hint of acacia. The round palate offers dried fruit and a honey accent alongside soft acidity.
Made entirely with native grape Zibibbo, this opens with aromas of sage, tangerine zest and Mediterranean herb. The aromas follow through to the lively palate alongside brisk acidity and a saline note.
Made entirely with Nebbiolo from Alto Piemonte, this boasts alluring aromas of ripe black-skinned berries, dark cooking spices, cut roses, new leather and tilled earth. The taut, elegant palate is loaded with flavor and finesse, delivering mature black cherries, cranberries, licorice and tobacco framed in youthfully assertive but polished tannins. Fresh acidity provides balance. Drink 2019–2031.
Made entirely with Nebbiolo grown in the mountain vineyards of northeastern Italy, this opens with enticing aromas of wild rose, bright berry and Alpine herbs. The polished, structured palate delivers wild cherry, crushed raspberry, exotic spice, vanilla bean and toasted oak. Firm, silky tannins provide structure. Drink through 2024.
Made entirely with Nebbiolo, this offers aromas of pressed rose, sunbaked earth, flint and a hint of anise. The palate is firmly structured, offering ripe red cherry, raspberry and a rusty iron note alongside firm tannins. Give this a few more years to let the tannins unwind.
Made entirely with Nebbiolo, this opens with aromas of French oak, vanilla, licorice, and underbrush. The aromas follow over to the palate along with dried cherry while fine-grained tannins provide support.
Made entirely with Nebbiolo, this unique table wine is entirely vinified and aged in terracotta amphora. Lithe and vibrant, the aromas change continuously in the glass, opening with intense scents of ripe raspberry, blue flower and baking spice that segue into aromas of tilled soil, leather and balsamic notes of eucalyptus and menthol. The savory palate offers tart cherry, cinnamon, licorice, white pepper and mineral alongside glossy tannins that give it a smooth polished texture.
Made entirely with Negroamaro, this opens with aromas of underbrush and roasted coffee bean. The mature palate seems older than it is, showing prune, raisin, espresso, and licorice alongside astringent, fleeting tannins. Almost all the fruit richness has dried up.
Made entirely with Nerello Cappuccio, this reveals aromas of raspberry compote, tilled earth, ripe berry and grilled herb. The juicy palate delivers fleshy black cherry, licorice, white pepper and a hint of sage alongside bright acidity and smooth tannins. It's already accessible. Drink through 2019.
Made entirely with Nerello Mascalese, this charming rosato offers delicate but enticing scents of Spanish broom, aromatic herb and a whiff of Mediterranean scrub. The bright savory palate doles out wild cherry, strawberry compote, aromatic herb and a saline note alongside refreshing acidity.
Made entirely with Nerello Mascalese, this offers aromas of scorched earth, ripe berry and clove. The lithe palate delivers juicy cherry, crushed raspberry, ground white pepper and a mineral note alongside polished tannins.
Made entirely with Nero d'Avola, this offers aromas of black-skinned fruit, tilled earth and cake spice. The concentrated but also focused palate shows ripe black cherry and crushed raspberry while nutmeg and carob add depth. Lithe tannins and lively acidity provide the framework.
Made entirely with Nero d'Avola, this offers aromas of violet, leather and baking spice. The round palate displays mature blackberry, dried cherry and licorice alongside smooth tannins. Drink through 2019.
Made entirely with Nero d'Avola, this opens with aromas of red berry and Mediterranean herb. The vibrant straightforward palate delivers red cherry, raspberry and baking spice alongside fresh acidity. Drink soon.
Made entirely with Nero d'Avola, this opens with aromas of ripe black-skinned fruit and exotic spice. The straightforward, accessible palate delivers black cherry, ground pepper and a hint of star anise while dusty tannins lend a firm finish. Enjoy soon.
Made entirely with Nero d'Avola, this round, chewy red offers ripe wild cherry, crushed raspberry, cinnamon and vanilla flavors. Smooth, velvety tannins support the juicy flavors and give it a polished texture. It's savory and accessible and will offer pure drinking enjoyment over the next few years.
Made entirely with Nosiola, this opens with aromas of dried apricot, crème caramel and a whiff of orange jam. The rounded palate delivers orange blossom honey, fig and a hint of toasted almond.
Made entirely with old Nerello Mascalese vines between 80 and 100-years-old, this has aromas of blue flower, ripe berry, exotic spice and a whiff of French oak. The elegant linear palate delivers red cherry, raspberry, chopped herb and star anise alongside fine-grained tannins and vibrant acidity. A mineral note closes the finish. Drink 2018–2025.
Made entirely with organic grapes, this delicately sparkling wine boasts enticing scents of white spring flower, beeswax and pear. The vibrant, ethereal palate is loaded with finesse, offering Rennet apple, lemon and mineral alongside crisp acidity and a light, elegant perlage.
Made entirely with organically farmed Rebo grapes, this easygoing red has subtle aromas of cassis and baking spice. The straightforward palate shows ripe red berry and a vanilla note framed in round tannins. Enjoy soon.
Made entirely with organically farmed Sangiovese, this opens with aromas mature black-skinned fruit, French oak, exotic spice and a whiff of blue flower. The vibrant palate is both elegant and structured, delivering juicy black cherry, pomegranate, mocha, licorice and a potpourri of cooking spice. It's well balanced, with bright acidity and fine-grained tannins. It already dazzles, but hold for even more complexity. Drink 2018–2028.
Made entirely with organically grown Sangiovese, with no added sulfites, this medium-bodied red opens with earthy aromas of tilled soil, underbrush, game and black-skinned fruit. The lively palate doles out ripe black plum, wild cherry and crushed raspberry accented by subtle notes of white pepper and clove.
Made entirely with Petit Verdot, this has aromas of cedar, graphite and Mediterranean scrub. The polished palate doles out black currant, black pepper and a tobacco note alongside smooth tannins.
Made entirely with Petit Verdot, this opens with aromas of ripe black-skinned fruit and cooking spices. The straightforward palate shows black currant, vanilla and nutmeg alongside firm tannins. Enjoy soon.
Made entirely with Pinot Nero, this boasts apple, bread crust and toasted hazelnut aromas that follow through to the smooth silky palate along with an orange-zest note. Crisp acidity lifts the creamy flavors. Delicious.
Made entirely with Pinot Nero, this bright sparkler delivers wild raspberry, cherry and cake-spice sensations along with a hint of baked bread. Fresh acidity lifts the finish.
Made entirely with Pinot Nero, this elegant sparkler delivers aromas and flavors of ripe apple, citrus zest, baked bread and toasted hazelnut. Vibrant acidity and a refined perlage provide the radiant setting.
Made entirely with Pinot Nero, this elegant sparkler offers aromas of rose and red berry. The vibrant, focused palate delivers cherry, strawberry and a hint of cake spices alongside bright acidity and an elegant perlage.
Made entirely with Pinot Nero, this inviting wine opens with aromas of raspberry, underbrush and a hint of vanilla. The fragrant palate delivers sour cherry, strawberry jam and a touch of cake spice alongside supple tannins. Enjoy through 2018.
Made entirely with Pinot Nero, this lively sparkler offers aromas of woodland berry and toasted almond. The crisp palate doles out watermelon, apple and a mineral note alongside fresh acidity and a firm perlage.
Made entirely with Pinot Nero, this offers strawberry and tomato aromas. The round and ready palate provides raspberry, green tea and a touch of vanilla alongside smooth tannins. Enjoy soon.
Made entirely with Pinot Nero, this opens with aromas of black cherry, raspberry and a balsamic note. The refined sleek palate offers strawberry, Alpine herb and graphite while supple tannins provide the polished framework. Enjoy through 2019.
Made entirely with Pinot Nero, this opens with aromas of raspberry, Alpine herb and a balsamic note. The juicy palate doles out ripe strawberry, mineral and a hint of baking spice alongside supple tannins. Enjoy soon.
Made entirely with Pinot Nero, this opens with aromas of red cherry, underbrush and pomegranate. The palate is both concentrated and elegant, delivering raspberry, strawberry jam and notes of chopped mint. Velvety tannins provide support and finesse. Enjoy through 2021.
Made entirely with Pinot Nero, this opens with aromas of rose, McIntosh apple and red berry. The palate offers up raspberry, cranberry, nectarine and candied ginger backed up by brisk acidity. It ends on a walnut note.
Made entirely with Pinot Nero, this opens with delicate aromas of rose petal, citrus peel and freshly baked bread crust. The refined palate delivers Gala apple and strawberry alongside crisp acidity and an elegant perlage.
Made entirely with Pinot Nero, this opens with delicate aromas of woodland berry, apple, Alpine herb and a whiff of bread crust. The creamy palate offers cherry, strawberry, candied nectarine zest and a note of baking spice alongside a soft, persistent perlage.
Made entirely with Pinot Nero, this opens with intense aromas of thyme, sage, citrus peel and toasted walnut. The aromas carry through to the palate, along with ripe apple and a hint of bread crust that are offset by crisp acidity and a creamy, refined perlage.
Made entirely with Pinot Nero, this salmon-colored sparkler has delicate aromas of McIntosh apple, citrus zest and a whiff of honey. The bright palate offers strawberry, bread crust and a note of toasted hazelnut alongside an elegant mousse.
Made entirely with Pinot Nero, this salmon-colored sparkler opens with aromas of toasted nut, McIntosh apple and red berry. The creamy palate delivers ripe red cherry, raspberry, toasted hazelnut and a hint of cake spice alongside a soft mousse.
Made entirely with Pinot Nero, this straw colored Metodo Classico opens with subdued aromas of nut and a whiff of bread crust. The palate is more expressive, offering white peach, citrus zest and pastry notes alongside a creamy mousse. An almond note closes the finish.
Made entirely with Pinot Nero, this stunning sparkler from Piedmont opens with delicate aromas of wild berry, bread crust and a whiff of cake spice. The vibrant palate is loaded with finesse, doling out red cherry, strawberry, vanilla and cinnamon. Tangy acidity brightens the creamy flavors.
Made entirely with Pinot Nero, this stunning wine offers aromas of rose, small red berry and pastry. The silky palate offers strawberry, baked apple, nectarine zest, bread crust and nut alongside an elegant, persistent perlage.
Made entirely with Pinot Noir, this opens with aromas of pressed rose, toast and a whiff dried exotic fruit. The palate offers notes of ripe red-apple skin and bread crust alongside crackling acidity and rather large bubbles that leave a brisk finish.
Made entirely with Raboso, this opens with subdued aromas of ripe plum, vanilla and a whiff of licorice that carry over to the dense one-dimensional palate. Round tannins provide the framework. It's already accessible so drink soon.
Made entirely with rare native grape Uvalino, this opens with aromas that recall ripe black plum and vanilla. The dense robust palate delivers prune, clove and a dusting of cocoa alongside assertive tannins. Enjoy through 2018.
Made entirely with Refosco, this robust red has a shy nose that eventually reveals prune and a whiff of ground green pepper. The dense palate offers mature plum, vanilla and a hint of cocoa alongside the heat of evident alcohol and evolved tannins. Drink soon.
Made entirely with Ribolla Gialla, this has aromas of Abate Fetel pear and white spring flower. The fresh savory palate offers yellow peach, lemon zest and a pleasant note of bitter almond alongside bright acidity.
Made entirely with Sangiovese and aged in large Slavonian oak casks, this is a delicious and traditionally crafted Chianti Classico, showing a classic varietal fragrance of violet, berry and tobacco. The vibrant palate delivers a tight core of wild cherry layered with black pepper and cinnamon accents. Refined and perfectly balanced.
Made entirely with Sangiovese and without any added chemical sulfites, this wine leads off with earthy aromas of wet soil, leather, fragrant blue flower and red berries. The one-dimensional palate opens with sour cherry accented with a hint of cinnamon-spice alongside chewy but fleeting tannins. It's a bit diluted and finishes abruptly.
Made entirely with Sangiovese, and fermented and aged in amphora, this racy wine has aromas of wild berry, moist soil, blue flower and clove. The vibrant palate delivers black cherry, raspberry, white pepper, anise and mineral alongside a backbone of firm acidity.
Made entirely with Sangiovese, it has aromas of ripe black fruit, tilled earth, toasted oak sweet vanilla and a hint of leather. The rich palate offers toasted oak, black berries, espresso and coffee alongside dusty, drying tannins
Made entirely with Sangiovese, the nose reveals red berry and French oak aromas, while the palate offers unripe strawberry, clove and cedar. Rather astringent tannins leave a mouth-puckering finish.
Made entirely with Sangiovese, the shy nose eventually reveals red berry and a hint of thyme. The straightforward easygoing palate delivers red cherry and clove alongside smooth tannins. Enjoy soon.
Made entirely with Sangiovese, this brisk wine has subtle aromas of violet and clove. The vigorous palate doles out strawberry, cinnamon and a hint of orange peel alongside raspy, rather fleeting tannins. Drink soon.
Made entirely with Sangiovese, this earthy wine leads off with aromas of red berries and wet soil. The juicy palate delivers wild cherry lightly accented with notes of white pepper alongside smooth tannins and fresh acidity. It's an ideal match with a variety of dishes, including pizza. Enjoy soon.
Made entirely with Sangiovese, this easy-drinking wine opens with subdued aromas of toast, espresso, aromatic herb and a whiff blue flower. The round straightforward palate offers dried wild cherry, walnut and star anise alongside supple tannins. Drink through 2018.
Made entirely with Sangiovese, this easygoing, friendly red opens with aromas of fresh plum and crushed blue flowers. The juicy palate offers up fleshy black cherry, raspberry and a hint of Mediterranean herb alongside round, soft tannins. Enjoy soon.
Made entirely with Sangiovese, this fresh wine opens with aromas of black cherry and freshly ground pepper that carry over to the palate along with notes of black raspberry and a hint of orange rind. Racy acidity and supple tannins provide the framework. It's easy-drinking, so enjoy soon.
Made entirely with Sangiovese, this has a restrained nose that eventually reveals aromas of black-skinned fruit and leather. The straightforward approachable palate offers roasted coffee bean and dried cherry alongside round tannins. Enjoy soon.
Made entirely with Sangiovese, this has a shy nose that eventually reveals red berry and vanilla. The evolved palate offers French oak, toast and cinnamon alongside teeth-coating tannins. Drink soon.
Made entirely with Sangiovese, this hearty red opens with aromas of ripe berry and toasted oak. The dense solid palate delivers black cherry, French oak and white pepper alongside chewy tannins but the heat of evident alcohol dominates the finish.
Made entirely with Sangiovese, this highlights earthy aromas of leafy underbrush, tilled soil and dark berry. The savory palate offers black cherry, nectarine zest, clove and a hint of Mediterranean herb alongside assertive tannins.
Made entirely with Sangiovese, this linear red opens with inviting aromas of pressed violet, iris, dark-skinned berry and a whiff of cake spice. The taut elegant palate offers succulent wild cherry, cranberry, white pepper and chopped herb set against firm refined tannins and fresh acidity. Drink 2018–2023.
Made entirely with Sangiovese, this offers aromas of blue flowers and wild berries. The firm palate delivers black cherry, black raspberry, white pepper and clove while a note of orange zest lifts up the finish. Firm, fine-grained tannins deftly support the juicy flavors. Drink 2016–2020.
Made entirely with Sangiovese, this offers aromas of forest floor, tilled soil, violet, woodland berry and a whiff of leather. The structured but elegant palate doles out juicy black cherry, licorice, tobacco and ground pepper alongside velvety tannins. It's already delicious but hold for more complexity. Drink 2016–2026.
Made entirely with Sangiovese, this offers aromas of spicy plum, violet, blackberry, toast and a whiff of oak-driven spice. The firmly structured palate delivers black cherry, clove, anise and a note of grilled sage alongside assertive tannins that leave an astringent finish. Give it time to unwind. Drink 2017–2025.
Made entirely with Sangiovese, this offers aromas of truffle, underbrush, dark berry and fragrant purple flower. The bright, juicy palate doles out succulent Marasca cherry, black raspberry, clove and a hint of game while supple tannins provide balance and lithe support. It's not loaded with complexity but it is delicious. Enjoy through 2018.
Made entirely with Sangiovese, this offers lovely aromas of iris, fresh violet, perfumed berry and a whiff of sweet baking spice. The elegantly structured palate doles out juicy black cherry, crushed raspberry, mocha, white pepper and cinnamon while firm, velvety tannins offer support. It closes on a tobacco note. It's already delicious but hold for complexity. Drink 2016–2021.
Made entirely with Sangiovese, this offers scents of blue flowers, ripe berry and mocha. The simple, forward palate delivers fleshy black cherry, vanilla, chocolate, oak and a confectionary note alongside velvety tannins and the warmth of alcohol. Drink now.
Made entirely with Sangiovese, this opens with aromas of black-skinned fruit, underbrush and a whiff of menthol. The lithe palate offers black wild cherry, crushed raspberry and white pepper alongside firm but polished tannins.
Made entirely with Sangiovese, this opens with aromas of black cherry, blue flower and baking spice. The straightforward palate delivers red plum and clove alongside firm tannins. Enjoy soon.
Made entirely with Sangiovese, this opens with aromas of blue flower, crushed strawberry and moist soil. The bright palate delivers ripe black cherry lightly accented with notes of black pepper and clove. Not an ager so enjoy soon.
Made entirely with Sangiovese, this opens with aromas of blue flower, mature black fruit and subtle oak. The ripe, one-dimensional palate offers fleshy black cherry, coffee, espresso and oak. It closes on an astringent, tannic note.
Made entirely with Sangiovese, this opens with aromas of mature dark-skinned berry, violet and a whiff of baking spice. On the bright silky palate, notes of pipe tobacco, chopped herb and a hint of game add depth to the red-berry core.
Made entirely with Sangiovese, this opens with aromas of new oak, leafy underbrush, exotic spice and steeped plum that carry through to firm palate along with notes of dried black cherry and coconut. Grippy tannins give it an astringent, teeth-coating finish.
Made entirely with Sangiovese, this opens with aromas of scorched soil, used leather and game. The aromas follow over to the funky palate along with mature plum and black pepper. It's already accessible, with evolved tannins. Enjoy soon.
Made entirely with Sangiovese, this opens with aromas of wet leaves, underbrush, leather and prune. The palate offers dried red and black cherry, grilled sage and a confectionary note alongside lithe tannins. Drink soon to capture the remaining fruit.
Made entirely with Sangiovese, this opens with aromas that recall red berry, mint, tilled soil and a hint of game. The structured, elegant palate offers juicy wild cherry, clove, tobacco and a licorice note alongside firm, fine-grained tannins. This will benefit from a little more aging. Drink 2016–2021.
Made entirely with Sangiovese, this opens with black plum and clove aromas that carry over to the palate together with notes of toast and smoke. Gripping tannins leave a mouth-drying finish.
Made entirely with Sangiovese, this opens with delicate aromas of black cherry and clove that continue to the no-frills palate together with a hint of white pepper. Firm tannins provide support.
Made entirely with Sangiovese, this opens with delicate aromas of violet and baking spice. The simple easy-drinking palate offers wild cherry and chopped herb alongside round tannins. Enjoy soon.
Made entirely with Sangiovese, this opens with earthy aromas of underbrush, baked earth, black-skinned berry and a whiff of menthol. The palate delivers black cherry, clove, white pepper, grilled herb and tobacco alongside chewy tannins.
Made entirely with Sangiovese, this seven year-old is showing some age. It opens with aromas of prune, resin, toast and vanilla that all carry over to the dense palate along with blackberry extract and oak-driven spice. It lacks fruit richness while astringent wood tannins leave an abrupt, drying finish.
Made entirely with Sangiovese, this straightforward wine offers aromas of forest floor, violet, red berry and spices. The juicy palate delivers ripe black fruit accented with notes of white pepper, cinnamon, black tea and clove alongside firm but ripe tannins. Enjoy this now through 2018.
Made entirely with Sangiovese, this structured wine opens with fruit and spice aromas of blackberry, raspberry, white pepper and clove alongside hints of leather and tar. The juicy palate delivers a core of vibrant black cherry accented with white pepper and cinnamon-spice. Bracing but refined tannins carry through to the long finish. Give this time to fully develop complexity. Drink 2015–2022.
Made entirely with Sangiovese, this stunning elegant wine is initially closed but then blooms in the glass to reveal red berry, iron, blue flower, underbrush and dark spice. The focused, radiant palate delivers bright cherry, star anise, white pepper and mineral alongside vibrant acidity and polished tannins. A hint of orange zest graces the lingering finish. Hold for more complexity. Drink 2018–2028.
Made entirely with Sangiovese, this wine starts with scents of blue flower, plum, leather and spice. The palate delivers juicy black cherry and raspberry layered with vanilla and dark chocolate notes that add to the depth of flavors. The firm tannins are ripe and round, giving this structure but also a smooth texture.
Made entirely with Syrah, this concentrated wine delivers plum, black pepper, cocoa, coffee, fleshy black cherry and notes of bay leaf. It's plush, soft and savory but it also seems shy on vibrancy and essential energy. Drink sooner rather than later.
Made entirely with Syrah, this has aromas of mature black-skinned fruit, French oak, leather and cedar. The full-bodied palate offers cured meat, dried blackberry, ground pepper and anise alongside firm, fine-grained tannins.
Made entirely with Syrah, this has subdued aromas of blackberry and a suggestion of sandalwood. The dense palate offers dried black cherry, black pepper and oak alongside round tannins. Drink sooner rather than later to capture the remaining fruit.
Made entirely with Tempranillo, this opens with aromas of red plum, leather and violet. The smooth, easygoing palate delivers black cherry, ground pepper and a hint of exotic spice. Fine-grained tannins and fresh acidity provide support. Drink through 2020.
Made entirely with the Corvina grape, this brawny wine conveys aromas of blackberry, mocha and baking spices. The smooth, dense palate offers up blueberry extract, grilled herbs, chocolate, vanilla and licorice alongside velvety, enveloping tannins. Enjoy through 2018.
Made entirely with the native Coda di Volpe grape, this lean, linear wine has citrus peel and flinty mineral sensations alongside fresh acidity.
Made entirely with the native grape Bombino Nero, this informal light-bodied wine has subdued aromas of wild cherry and a hint of crushed herb. The aromas carry over to the über-simple palate along with a hint of pink grapefruit.
Made entirely with the native grape Negroamaro, this opens with intriguing aromas of Mediterranean scrub, dill and red berry. The vibrant palate shows sour cherry, strawberry, tangerine and dried herb alongside crisp acidity that lends a refreshing finish.
Made entirely with the native grape Timorasso, this structured elegant white opens with aromas of acacia flower and hay. The bright palate delivers apricot, lemon zest, hazelnut and a touch of ginger while a mineral vein energizes the finish. Enjoy through 2025.
Made entirely with the native grape Trebbiano Spoletino, this opens with aromas of acacia flower, chamomile and a whiff of tropical fruit. The round medium-bodied palate offers ripe honeydew melon and nectarine zest alongside fresh acidity.
Made entirely with the rare grape variety Rebo, this hearty red opens with aromas of wild blackberry and cassis. The robust straightforward palate delivers =red berry and blackberry jam alongside round tannins. Enjoy soon.
Made entirely with Timorasso, this opens with aromas of acacia flower, lemon peel and a whiff of hazelnut. The vibrant palate offers citrus zest, McIntosh apple and a touch of raw almond alongside bright acidity. Drink 2016 through 2022.
Made entirely with Trebbiano and vinified in oak, this opens with aromas of mature orchard fruit, citrus, chopped herb and a whiff of toast. The linear, rather lean palate offers toasted almond, coffee, oak and green pear.
Made entirely with Trebbiano di Soave, this vibrant white offers enticing aromas of white flower and citrus blossom. The linear palate delivers juicy yellow peach, pear, kiwi and mineral alongside firm acidity.
Made entirely with Viognier, this has delicate aromas of white grapefruit and orchard fruit, while the straightforward palate delivers apricot and citrus. Enjoy soon.
Made exclusively from Pinot Noir grown in the best parcels of the Josselin vineyard, this Champagne has richness along with hints of maturity. Fruity with citrus and green apple flavors, it has a crisp texture that is just about to soften. Drink from 2018.
Made exclusively from Pinot Noir, this is a rich and highly textured wine. Red fruit aromas yield a ripe impression on the palate, while at the same time, it is dry and crisp in tangy acidity, with a zesty lemon flourish. This food-friendly wine is ready to drink.
Made exclusively from Sangiovese, Cipresso is a lively, brilliant red with pretty fruit intensity and a solid, bright finish.
Made exclusively from Sangiovese, this bold wine opens with intense aromas of underbrush, blue flower, oak and leather. The palate offers black cherry, vanilla, espresso and black pepper notes. Soft and ready to drink, with round tannins, it ends on a licorice note.
Made exclusively with Merlot, this opens with aromas of cedar, mint and dark berry. The straightforward palate offers dried black cherry, espresso and a hint of grilled bell pepper alongside somewhat raspy tannins that cut off the finish.
Made following the principles of biodynamic agriculture, this bright, savory sparkler offers aromas of white peach, green apple and chopped herbs. The palate doles out ripe Bartlett pear, lime, ginger and sage alongside zesty acidity and a foaming mousse. A note of candied nectarine closes the finish. This would be perfect for toasts or as an aperitivo.
Made following the principles of biodynamic viticulture and with natural yeasts, this offers aromas of turned soil, blue flower, leather and crushed black cherry. The savory, smooth palate delivers layers of black plum, blackberry, clove, cinnamon and black pepper alongside firm tannins and fresh acidity. It has impressive depth and the long finish closes on a licorice note. Drink 2016–2025.
Made for aging, this wine is structured and firm. It has a dense texture surrounded by ripe white and yellow fruits. With a touch of spice and a pepper character, it is rich, impressive and full-bodied. Drink from 2017.
Made for almost 40 years—since 1962—this edition of 389 sports lots of spicy American oak, and displays black fruit and tobacco aromas and flavors. The mouthfeel is big, the texture rich and the full, spicy finish is long and tannic. It's drinkable now, but really needs a few years to unwrap a bit, and the oak mantle will probably always be heavy. Satisfying, though somewhat one-dimensional.
Made for broad release, this wine impresses for its rounded, approachable layers of dried herb and anise, the tannin and oak lightly applied. Blended with 10% Merlot, it finds a jolt of richness on the finish, a showcase for notions of chocolate, cherry and blackberry.
Made for early drinking, this bright wine delivers red berry fruit lightly accented with sage and baking spices. It's not an ager so enjoy now through 2020.
Made for Fleming's Prime Steakhouse and Wine Bar, this bottling is the winery's first release from this vineyard, set near the town of Petaluma. The barrel imprint is significant, rounded out by plum, earthy mushroom, fennel and ripe strawberry. Brooding, this wine offers a dark and dense underbelly of bittersweet chocolate.
Made for Oops by VIA Wines, this oddball Chardonnay features 14% white Carmenère, meaning there's red fruit (without the skins) added to the blend to give bulk and texture. The result is a slightly waxy, sticky white with peach pit aromas followed by basic apple and citrus flavors. You don't taste any red fruit, but you do know that it's not 100% varietal Chardonnay. Drink now.
Made for the Chumash Casino-owning tribe by descendant Tara Gomez, this 54% Merlot, 18% Cabernet Franc, 18% Petit Verdot and 10% Cabernet Sauvignon shows black plum, blueberry, turned loam, minty chocolate and the slightest touch of oregano on the nose. The palate is framed by silky tannins, conveying blackberries with mocha, purple flowers and beef char. It's built to last, so drink 2017–2028.
Made for the first time in this vintage, this young wine is tight and brambly, with tart, peppery berry fruit. Chewy tannins denote its youth, and the finish delivers outstanding depth. If it follows the path of other Ayoub Pinots, this will benefit greatly from further bottle age.
Made for the long haul, this 100% Cab was fermented in 100% new French oak. Right now, it's a hard, tannic wine, with little to relieve the astringency. The dominant flavors are of primary fruit black currants and sweet, charred wood. The score reflects the current drinkability, but it's a wine that could improve dramatically over the years.
Made from 100-year-old Nerello Mascalese vines, this bold wine is loaded with flavor and complexity. It's endowed with layers of smoky mineral sensations, underbrush, mature black and red berry fruit, leather, blue flower and Mediterranean spices alongside fresh acidity and bracing tannins. This is still young and needs time to develop fully and come together. Drink after 2020.
Made from 100% Barbera, this has perfumed aromatics and flavors of raspberry and peach. It's sweetness is in check—ideal for food with some heat, like Thai or Mexican.
Made from 100% Cab Franc, this is a soft, rather one-dimensional wine. It has complex flavors of cherries, red currants, cola, white pepper and herbs, but is short on structure and interest. Drink now.
Made from 100% Cab, the grapes once again show what the vineyard, in the hills east of the Silverado Trail, can do. The French oak was 90% new, which would swamp a lesser wine, but not this one. It's rich, full and concentrated, with excellent structure and balance. Drink now, after careful decanting, and through 2020.
Made from 100% Cab, this wine is boldly fruity with flavors of black cherries and currants, along with toasted, caramelized marshmallows. The tannins are refined and there's good acidity for balance.
Made from 100% Cab, this wine pours inky black, and feels softly ripe in the mouth, with pie-filling blackberries, cherries, mocha, plums, tobacco and sweet dusty spices. Shows a tannic astringency that strongly suggests cellaring, although it's flashy now. Best after 2011 and beyond.
Made from 100% Cabernet Franc, this dry wine does not entirely skirt the challenges that the grape poses for rosé. Tart and stiff, it mostly tastes of underripe rhubarb, green herb and citrus. Best drunk with food, perhaps roast chicken.
Made from 100% Cabernet Franc, this richly extracted wine offers fragrant aromas of Indian spice and sandalwood followed by black fruit, cinnamon and cardamom. It's plush, rich and firm, with a dense tobacco aftertaste.
Made from 100% Cabernet grapes grown in this highly regarded vineyard that straddles Atlas Peak, this is dry, full bodied and softly rich in tannins. It has a fruity essence and a toasty sweetness that's driven by the oak, making it delicious.
Made from 100% Cabernet grown in a hilly part of the valley, this wine is tight and dry in tannins. It's so astringent, it's nearly impossible to enjoy now. Yet it's extraordinarily rich and explosive in blackberry tart, black cherry pie and cassis flavors, and feels dramatic in the mouth. Should easily improve over the next decade. Hold until 2013.
Made from 100% Cabernet grown in the Beckstoffer Georges III Vineyard, and aged in mostly new French and American oak, its tannins are tough as nails. Yet there's a vast core of blackberry and black cherry fruit that's just yearning to break out. With modest alcohol (the official reading is a mere 13.2% by volume), it's a natural choice for the cellar. It should begin to blossom by 2016 and continue to develop beyond 2020.
Made from 100% Cabernet grown on the valley floor north of St. Helena, this shows ripe, velvety flavors of blackberry jam, cassis and dark chocolate, wrapped into firm but soft tannins, with a pleasing warmth from the alcohol. Drink over the next four years.
Made from 100% Cabernet Sauvignon and aged in 50% new French oak barrels, this is a flamboyant wine. It's enormous in blackberries, cola, sweet licorice and cedar flavors, and the tannins are very refined. Forward and jammy, it's a flashy wine to drink over the next several years.
Made from 100% Cabernet Sauvignon and aged in mostly new French oak, this is a very elaborate wine. It's quite good, a full-bodied, powerful Cab with a molten core of blackberries and black currants and, of course, a thick, dry layer of firm tannins. It does not seem to have quite the depth of vintages from certain earlier vintages, but it should develop nicely in the cellar over the next decade or longer.
Made from 100% Cabernet Sauvignon, this is a full-bodied wine. It has a light tannic character over intense acidity. A caramel underlay cuts down on the freshness and adds some richness. Drink now.
Made from 100% Cabernet Sauvignon, this is bright and intense, and it shows notes of dark fruit, spice, leather, prune, rum cake and tobacco, plus aged aromas of black licorice and cured meat. Fine, dusty tannins mark the close.
Made from 100% Cabernet Sauvignon, this reserve comes from a three-acre block of an estate vineyard. Dark, fleshy plum and soft, supple tannins give it a fruit-tinged structure and lushness, alongside plenty of full-bodied chocolate, tobacco and a hint of mint.
Made from 100% Cabernet Sauvignon, this wine was grown in the Vaca Mountains above the Silverado Trail, within the Rutherford AVA. It's very dry and very tannic, making it undrinkable now. Yet it has a potent core of blackberries and black cherries, and is classically structured. Seems to have everything it needs for the cellar. 2012–2018.
Made from 100% Cabernet, an interesting, complex wine, showing cool climate notes of mint, cassis, cloves and blackberries. Lots of sweet ripeness underneath the tannins, and a coating of sweet, smoky oak. Decant and drink now.
Made from 100% Cabernet, this is a classic Napa Valley wine. It's dry, but the fruit is sweetly ripe, and it has firm, supple tannins and balancing acids. The rich flavors are of dark chocolate and black currants, with a heady note of summer blueberries. This will evolve over the years, but it's best enjoyed soon for its sheer deliciousness.
Made from 100% Cabernet, this is a fine everyday wine. It's dry, full-bodied and satisfying in blackberry, cola and currant flavors, with a nice kiss of oak. The alcohol level is nice and low. Ready to drink now.
Made from 100% Cabernet, this is a great house wine for the price. It's dry, full-bodied and tannic, with proper black currant, blackberry, mocha and oak flavors. Easy to find, with 20,000 cases produced.
Made from 100% Cabernet, this is a worthy followup to the extraordinary 2006 and 2007 vintages. Feels fine in the mouth, with rich tannins and dry, elegant flavors of blackberries, cassis, dark chocolate and French oak. The tannins are pure Napa, smooth and complex. Not ready to drink now, but give it a good six years, and it could develop over the next fifteen.
Made from 100% Cabernet, this wine is very soft and somewhat sweet in pie-filling blackberry, cherry, chocolate and spice flavors. Drink now.
Made from 100% Cabernet, this wine shows the intensity of fruit that Mount Veeder is capable of expressing. It also has excellent acidity. But the tannins are astringently strong, giving a numbing sting to the palate. This certainly needs time. Give it until 2022 and beyond.
Made from 100% Castelâo, the local grape of Setúbal, this wine is attractively fruity, with a crisp texture. Warmer, ripe red-berry fruits contrast with the acidity, leaving a balanced wine that is ready to drink.
Made from 100% Chardonnay grapes, this bubbly is dry, elegant and will take some bottle age. It has rich and complex, but subtle, flavors of grilled peaches, pears, brioche, vanilla and smoke, with a spicy finish. Give it a few years for the edges to smooth out.
Made from 100% Chardonnay, this bubbly shows Schramsberg's ease of producing rich, clean and elegant sparkling wines. It's delicious now in vanilla, yeast, lime and Asian pear flavors, with some sweetness from the dosage, but try giving it 5–6 years in the cellar.
Made from 100% Chardonnay, this has unusual medicinal aromas that recall Band Aids. The palate shows the same medicinal sensations, along with restrained citrus notes and hints of oak.
Made from 100% Chardonnay, this opens with aromas of apricot, hazelnut and citrus. The bright palate delivers white peach, lemon zest and a note of just-baked vanilla cookies alongside accents of cinnamon and nut. Small, continuous bubbles give an elegant texture.
Made from 100% Chardonnay, this shows lemon, apple and nectarine on the nose with hints of croisant. Spritely bubbles quickly fade, leaving honeydew, green apple, nectarine and a hint of pastry. The finish is fresh with lemon juice and tart apple.
Made from 100% Chardonnay, this sparkler is just delicious, a versatile wine to have by itself, with savories, sushi or the most elegant meals. Crisp and balanced, it has rich flavors of pineapples, peach jam, brioche and vanilla, with a smoky edge.
Made from 100% Chardonnay, this sparkling wine is absolutely delicious to drink now. It has vanilla, cream, lemon, lime and yeast flavors, accented with crisp acidity, and the bubbly mousse is soft and fine.
Made from 100% Chardonnay, this wine is marketed to celebrate wedding anniversaries. It's as light as a feather, with a fine, silky mousse framing orange, lime, vanilla, honey and yeasty sourdough flavors. Delicious and elegant, it's a wine to toast with almost anything, including wedding cake.
Made from 100% Corvina, this shows the great potential of this native grape. It boasts rich blackberry, plum and licorice flavors, beautifully balanced and velvety smooth. This shows great depth and, while delicious now, hold for a few more years to allow additional complexities to develop.
Made from 100% Demeter-certified biodynamic grapes, this wine has a bouquet of baked strawberry tart that makes it unique and full of personality. Amidst that is great peppery and earthy spice as well as a hint of dust, with a long-lasting finish.
Made from 100% dried Zibibbo grapes, this classic dessert wine opens with intense raw apricot, date and orange marmalade aromas. It's fresh, full-bodied and elegant on palate, with layers of ripe fig, tangerine zest, chestnut honey and eucalyptus flavors that persist long into the finish.
Made from 100% estate grapes, this wine is shy in aroma but happily light and bright on the palate. It's delicate yet framed by firm tannins, showing blueberry and toasty oak flavors and nuanced acidity.
Made from 100% Gamay, this is a crisp wine with attractive acidity, red currant fruit and a spicy aftertaste. Drink now.
Made from 100% Grenache grapes, it was made in a tiny amount of 50 cases. It offers an almost grenadine-like flavor amidst a core of peach intensity. Softly textured, it's super enjoyable and would go well with a bowl of fruit, eggs and bacon at brunch.
Made from 100% grenache Gris, this soft rosé opens with scents of powder, sweet pea, white cherry, watermelon rind and Anjou pear. The light-weight palate is direct and easygoing, with subtle flavors of cherry and melon flesh that finish abruptly.
Made from 100% Lake County-grown Riesling grapes, this opens with sweet aromas of nectar and golden honey. It's pretty and off dry (30 g/L residual sugar), remaining balance because of its crisp acidity.
Made from 100% Melnick this garnet-colored wine has aromas of black cherry, blueberries and rolled tobacco leaf. In the mouth there are flavors of cherry, cassis and blueberry before the firm tannic finish.
Made from 100% Merlot grapes, this boasts ripe red berry, cassis, espresso, vanilla and chopped mint aromas. The densely concentrated palate doles out ripe cassis, licorice, tobacco and sage flavors, blanketed in velvety tannins. Drink through 2022.
Made from 100% Merlot, this is a sort of junior, less expensive version of Blackbird's Illustration bottling. It's ripe in cherries and forward in smoky oak, with charred wood dominating the fruit. Feels simple and candy sweet in the mouth.
Made from 100% Merlot, this shows the enormous fruit of Mount Veeder. The cherry and blackberry flavors are concentrated and pure, and there are liqueur-like notes of cassis and anise, plus a sweet toast accent from the oak. It's dry and quite tannic, but not to the extreme that it can't be consumed now.
Made from 100% Montepulciano, this delicious, friendly wine is loaded with mouthwatering black cherry layered with mint, nutmeg and black pepper. It's round, ripe and extremely approachable so enjoy soon. Pair with everything from hearty pasta dishes to barbecue fair.
Made from 100% Montepulciano, this opens with aromas of blue flower, blackberry and espresso. Juicy fruit notes take center stage on the palate, along with notes of vanilla and chocolate, yet ends on a dry, tannic note. Not much complexity here so enjoy this soon.
Made from 100% Montepulciano, this opens with aromas of rubber, coffee and espresso. The palate offers black fruit sensations, alongside slightly bitter tannins. This is simply structured and already accessible, so drink soon.
Made from 100% Montepulciano, this opens with unusual aromas of tire rubber. Dense black fruit flavors are accented with hints of white pepper alongside astringent tannins. Already approachable, the palate is straightforward and one dimensional. Drink soon.
Made from 100% Mourvèdre, this is a soft, simple wine, with a modest cherry and sweet oak flavor. It's dry and has nice tannins.
Made from 100% Muscat di Canelli grapes, retaining 9.5% residual sugar, this is a perfumed dessert wine, reminiscent of Gewürztraminer in its lychee aromas. It remains balanced and light on the palate, not overly sweet.
Made from 100% Nebbiolo, this wine is copper-orange in color, with a sense of candied peach, melon and orange peel on the front palate. Slightly spritzy and vibrant in acidity, it finishes dry and crisp, ready for another sip.
Made from 100% Nerello Mascalese, this has delicate McIntosh apple, white pepper and eucalyptus scents. Fresh acidity balances raw red cherry, orange peel and clove flavors on the straightforward palate.
Made from 100% Nero d'Avola, this has ripe blackberry, tilled earth and clove aromas. The juicy palate offers blueberry jam, vanilla and leather touches alongside velvety tannins. Drink through 2020.
Made from 100% Nero d'Avola, this offers ripe red berry and Mediterranean herb aromas. It's straightforward, with red cherry, raspberry and baking spice flavors, framed by smooth tannins. Drink soon.
Made from 100% Niellucciu (the Corsican name for Sangiovese), this attractive wine is ripe and softly textured. It has plenty of acidity, but its fruitiness is smooth—full of strawberry flavors and a tangy aftertaste. Drink now.
Made from 100% Pecorino, this offers floral aromas of acacia and jasmine. On the palate, it shows tropical fruit flavors of pineapple and banana, accented by notes of thyme, mint and a hint of vanilla.
Made from 100% Petite Sirah grown in the estate vineyard, this is a massive wine. It's as big as Petite gets, filled with blackberry, blueberry, chocolate, black currant and new oak flavors. So ripe, it turns porty in the finish, but it's a good portiness, rich and heady. The official alcohol is 14.9%, but it tastes higher than that.
Made from 100% Pineau d'Aunis (a local grape that originated in Saumur in the 11th century) this is a soft wine. With attractive acidity, red-berry fruits and a gentle texture, the wine is ripe while keeping a backbone of mineral texture. Drink now.
Made from 100% Pinot Noir grapes left for more than two years en tirage, this is a dark reddish-pink wine with an intensity of strawberry and raspberry that falls a tad flat midway through and into the finish. With a tiny amount of sugar, it veers slightly sweet.
Made from 100% Sagrantino, vinified and aged in steel and concrete tanks, this surprisingly easy-drinking selection offers aromas of black cherry, vanilla, toast, anisette and fennel. The palate delivers flavors of black cherry, blue berry and mineral, with polished tannins and bright acidity.
Made from 100% Sangiovese, grown on the shores of Lake Chelan, one of Washington's newest and smallest AVAs. The extra year in bottle has softened and opened the aromas, which bring exceptional complexity to what might appear to be a more simple wine. Not just fruity, though there is plenty of tangy strawberry nectar, along with hints of orange peel and chai tea. The complexity here is remarkable.
Made from 100% Sangiovese, this opens with a lovely floral fragrance of violet and iris. Ripe sour cherry dominates the palate accented by toasted notes and black pepper. Even though it's not complex, the juicy fruit and smooth tannins make this friendly and delicious.
Made from 100% Sangiovese, this shows bright berry nuances that are simple and clean. Notes of cherry and raspberry, plus a touch of bitter almond, are recognizable. The palate feels crisp and bright.
Made from 100% Sauvignon Blanc fermented and aged in stainless steel tanks, this wine shows why Dry Creek Valley has achieved such a fine reputation with this variety. Totally dry and brisk in acidity, it has savory flavors of lemons and limes, passionfruit, gooseberries and white pepper. Awesome with Vietnamese, Ethiopian and Indian fare calling for white wine.
Made from 100% Sauvignon Blanc, with a light touch of oak, this is an easy-drinking wine with crisp acidity and ripeness making it a natural partner for Asian fare. It has intensely ripe apricot, orange, peach and vanilla flavors, with a note of gooseberry.
Made from 100% Syrah and aged in 100% new French oak, this wine is currently hard, astringent and oaky, with caramel, vanilla and buttered toast aromas and flavors. The actual Syrah itself is clean and pure in ripe blackberry jam. Might do something over the years, but probably best now, with a decant.
Made from 100% Syrah and aged in half new French oak, this brawny Syrah hails from a vineyard known for its mix of power and finesse. Sanguine and smoky, the fruit leans toward blueberry and the texture to leather, a streak of graphite in the background. Tannins are firm and sizable, with a balanced finish.
Made from 100% Syrah grapes, this rosé is the color of a light Pinot Noir, deeper red than pink, with flavors of cranberry, rhubarb and orange. Medium to fuller-bodied in weight, it's dry and textural, with a compelling bouquet of rose petals.
Made from 100% Syrah sourced from the cooler climes of Oak Knoll, this light, easily quaffed wine offers lots of personality and complexity. Luscious watermelon, strawberries and cream are bound within a dry, balanced body. Aromas tend toward the rose garden, with the tiniest, worthwhile suggestion of dried herbs.
Made from 100% Syrah, this dry, succulent wine is copper-colored and bursting in watermelon, cranberry and bristling acidity. Seamless, it's medium bodied and has plenty of texture to offer around a crisp, meaty finish. The label is a second offering from David Ramey, who makes this wine.
Made from 100% Syrah, this wine is dark red and intense, offering flavors of baked strawberry-rhubarb and savory cranberry and pomegranate. Perfumy in jasmine, it finishes ripe and succulent.
Made from 100% Syrah, this wine shows Zaca Mesa's house style of exceptionally ripe, heady fruit flavors tucked into a balanced, dry wine. It's as lush as velvet in the mouth, with complex flavors of blackberries, anise, cocoa and black pepper. Feels soft and light and yet powerful and insistent at the same time. Drink now–2013.
Made from 100% Tempranillo grapes that are left to dry for about four weeks before fermentation, this densely concentrated wine is a bit shy on the nose. The structured palate is more expressive, revealing dried black cherries, leather, cocoa, tobacco and licorice that provide enough richness to support the hefty alcohol. It's balanced by velvety tannins. Drink 2016–2022.
Made from 100% Touriga Nacional grapes, this wine is very perfumed and fruity while also structured. It is still young, showing its tannins and acidity as much as its berry fruits. It is not for long-term aging, so drink from 2015.
Made from 100% Touriga Nacional, this is a dark-pink-colored rosé. The fruit is full while also crisp. Extra Brut suggests a dry wine, although in fact the ripeness of the fruit means it is soft and full. This sparkling wine is ready to drink.
Made from 100% Trebbiano di Soave, this has a shy nose that eventually reveals white spring flower and white stone fruit whiffs. The palate is lean and dilute, offering hints of peach, bitter almond and citrus peel, alongside racy acidity.
Made from 100% varietal grapes, this vineyard-designate offers minty eucalyptus and leather in a medium- to light-bodied package, with streaky tannins and low oak. The fruit is elusive behind the savory meat and flinty gunpowder.
Made from 100% Vranec, this wine has aromas of sour cherry, black plum and black pepper. It is full bodied with flavors of tart cherry, blackberry, and leather.
Made from 20% of each major red Bordeaux variety, this wine is rich with cedar, resin and a ripe plum notes. Tart acidity offsets the fruitier aspects, dotted with black pepper and leather flavors.
Made from 30-year-old vines, this dense wine has considerable acidity that gives a fresh edge along with spice and a juicy black-currant character. It will age quickly, so drink from 2017.
Made from 30% Cinsault, 30% Grenache, 20% mourvèdre and 20% Syrah, this offers direct cherry, watermelon, peach and citrus notes on the nose and mouth. Light weight and balanced, it's a refreshing and easygoing quaff that finishes briskly.
Made from 30% dried grapes in the Amarone method, this delicious wine is loaded with mouthwatering black cherry, carob and fig flavors, with touches of mocha and nutmeg. It's silky smooth, with polished tannins, fresh acidity and depth that offers effortless drinkability and pleasure.
Made from 35% Mourvèdre (concrete aged) and Syrah (500L French oak), with the balance Grenache (neutral French oak), this inaugural offering is captivating, with expressive notes of roasted coffee bean, dark fruit, peppery spices and chocolate. It's rich and densely flavored while still retaining some deftness, with mouthwatering acidity and enough tannic structure to lay down in the cellar for a decade or more.
Made from 35% Obeidi, an indigenous grape usually reserved for Arak production, 35% Clairette, 15% Sauvignon Blanc and 15% Chardonnay, this wine is medium straw in the glass and has a nose of peach, Turkish delight and lilac. It is full in the mouth, offering flavors of ripe summer peach, rose petal and eucalyptus. The final moments are punctuated by a delightful blend of soft peach and strong mint flavors.
Made from 40-year-old vines, this structured white opens with aromas of pressed chamomile, Spanish broom and a waft of dried apricot. The full-bodied palate offers baked apple, mature peach and dried herb. This shows some of the heat of the vintage, so enjoy soon to capture freshness.
Made from 40-year-old, bush-trained vines, this opens with earthy aromas of charred earth, smoke, grilled sage and black spice. The concentrated but elegant palate delivers mature blackberry, dried black cherry, allspice and pipe tobacco alongside velvety tannins.
Made from 40% Cabernet Sauvignon, 40% Petit Verdot and 20% Cabernet Franc, this has inviting aromas of ripe black-skinned fruit, forest floor and a whiff of cedar. The dense, polished palate delivers ripe black cherry, clove, licorice and tobacco. Firm, refined tannins provide support.
Made from 40% Grenache Noir, 40% Syrah and 20% Cinsault, this coppery rosé is freshly fruited and quite floral, with aromas of ripe stone fruit, strawberry and orange blossom. The palate is approachable and balanced, with ample acidity and a short but clean finish.
Made from 40% Grenache, 30% Syrah and 30% Cinsault, this Minervois rosé offers layered, complex scents of orange blossom, peony, ginger and red currant. Flavors of peach and taut currant unfold on the medium-weight palate, with refreshing acidity to lend lift to the mouthfeel and brighten the finish.
Made from 40% Syrah, 30% Grenache, 20% Mourvèdre and 10% Carignan, this Roussillon rosé opens with elegant notes of green pepper and savory herbs that frame the tight red cherry and underripe melon fruits. Medium in weight and a touch plush in feel, red cherry and berry tones dominate the palate, but finish bright and with a slightly bitter, fruit skin-like edge on the close.
Made from 40% Syrah, 40% Grenache and 20% Mourvèdre, this rosé leads with herbal scents of garrigue herbs and peppercorn that dance atop fruity tones of ripe red cherry and plum skin. The soft, round palate offers richer tones of watermelon candy and peach preserves, while ample acidity lifts the finish and provides a clean close.
Made from 40% Syrah, 40% Grenache and 20% Mourvedre, this offers medium-intense aromas of medicinal cherry and raspberry, with a white chocolate accent. Fleshy and round, there's a heaviness to the midpalate, while cherry skin and sweet spice tones grace the finish.
Made from 45% Cabernet Sauvignon, 41% Syrah, 8% Petit Verdot and 6% Cabernet Franc, this blend has a rich nose of black cherry with strong touches of minerality. Flavors of black cherry, menthol, rose petal, violet and a whisper of clove are enmeshed in velvety tannins. The smooth finish is enhanced by a last-second dose of intense acidity.
Made from 47% Primitivo, 29% Zinfandel, 16% Syrah and 8% Petite Sirah, this offers a complex nose that mixes sanguine elements of iron, tar and black rocks with smoked meats. The palate is plush and smoky with decent grip, culminating with a bit of creosote funk on the finish.
Made from 50-50 Cabernet Sauvignon and Syrah, this blend is firm in tannins and stuffed with lovely flavors of blackberry, cherry, currant, grilled meat, pepper, exotic spice and cedar. Brisk acidity and bold tannins suggest pairing with rich, fatty meats and cheeses now and over the next five years.
Made from 50-year-old vines, this is a fine wine with a steely minerality. Partial fermentation in oak gives it complexity without detracting from it's elegant fruitiness. Floral notes and white and yellow fruits are balanced by a hint of toast. It's ready to drink now, but will improve over the next few years.
Made from 50-year old vines, this concentrated wine offers dense black currant and blackberry flavors that are layered with chocolate, black licorice, coffee, grilled red peppers, sage, oak and thyme sensations. The tannins are firm and drying; drink after 2018.
Made from 50% Cabernet Sauvignon, 25% Merlot and 25% other varieties, this offers aromas of dark fruit, blue flowers, sweet spice, pipe tobacco and cedar. The mature palate shows raisin, licorice, mint, menthol, grilled herb and dark chocolate alongside smooth, polished tannins. While it's already accessible, this should hold well for another four or five years. Drink through 2020.
Made from 50% Grenache, 30% Cinsault and 20% Syrah, this is a vibrant, floral rosé, offering upfront aromas of iris, lavender and laurel that complement the raspberry and strawberry-hull core. The fruity palate is bright and refreshing, with ample acidity and just a hint of orange blossom on the finish.
Made from 50% Grenache, 30% Syrah and 20% Mourvèdre, this is a thick, extracted exploration of strawberry and leather. Bright and brawny, it has supportive freshness and acidity beneath the power of its meaty ripe fruit.
Made from 50% Merlot with smaller amounts of Cabernet Franc, Petit Verdot and Cabernet Sauvignon, in that order, this reserve-level wine is thick in herb, cedar and pencil lead, classical in some ways, thick in chewy tannins otherwise. It finishes in a swirl of chocolate and caramel.
Made from 50% Nebbiolo and 50% Pinot Nero, this informal but savory sparkler starts with aromas of red berry, toasted nuts and pink grapefruit. The bright palate offers red cherry, strawberry, walnut and a hint of white pepper alongside fresh acidity and persistent bubbles.
Made from 50% Nero d'Avola, 30% Cabernet Sauvignon and 20% Merlot, this offers roasted coffee bean, cassis and Mediterranean brush aromas. It's both dense and assertively tannic, with ripe black currant, mocha and vanilla flavors. Drink 2019–2025.
Made from 50% Syrah and 50% Mourvèdre, this rosé offers direct notes of red cherry, currant and raspberry on the nose and mouth. Hints of savory herbs and underbrush add depth to the palate, finishing short and slightly bitter. Drink up.
Made from 50% Syrah, 40% Grenache and 10% Cinsault, this opens with ripe peach and red-berry aromas that are framed by mentholated herbal tones. The medium-weight palate offers a round mouthfeel and soft acidity, followed by a lightly pithy finish.
Made from 56% Pinot Noir and 44% Chardonnay and given multiple extra years in bottle, this wine offers a substantial body weight within crisp well-defined acidity. Apple skin, bread dough and a note of hazelnut combine to afford warm welcoming flavor. Zero sugar is added.
Made from 56% Syrah, 25% Grenache and 19% Mourvèdre, this wine currently has locked-up aromas, with notes of dark cherry, blue fruit, herbs and vanilla bean. The jammy red and black fruit flavors are considerably more expressive, with a palate-coating feel and plenty of intensity.
Made from 57% Sémillon, the rest Sauvignon Blanc, this proprietary, estate wine is 100% barrel-fermented and built to age, a studious take on sultry oak and viscosity. Golden Delicious apple highlights the taste experience, reaching rich, concentrated proportion, before the wine finds its balance on the finish. Drink now through 2020.
Made from 58% Cabernet Sauvignon, 22% Merlot and 20% Cabernet Franc, this rosé was made in the saignée method, cold fermented for six weeks, left sur lies and cold stored, producing an intense, structured wine thick in strawberry and raspberry flavor with just a hint of herbal amidst its complex layers.
Made from 59% Cabernet Sauvignon, 36% Merlot and 5% Cabernet Franc, much of the fruit from the Garvey Home Ranch, this wine impresses with its thick, rich red and black berry, tobacco and dusty gravel flavors. Well-integrated, it shows restraint without sacrificing body, its nuances developing slowly in the glass.
Made from 60-year-old vines from a property next door to Vosne-Romanée, this wine is both structured and rich. It has dark tannins, with juicy and jammy plum fruits that are layered with acidity. It is still firm, dense and needs time. Drink from 2020.
Made from 60% Cabernet Sauvignon and 40% Feteasca Neagra, this wine has a bright nose of black cherry and dark plum with just a whiff of mint. Flavors of blackberry and plum are joined in the mouth by a sophisticated touch of tobacco leaf that recedes with the arrival of the zesty finish.
Made from 60% Cabernet Sauvignon and 40% Merlot from Stillwater Creek and Conner Lee vineyards, this standout wine beautifully displays the strength of the 2012 vintage. Aromas of dark roasted coffee beans, café au lait, graphite and dark cherry lead to sweet, layered, persistent fruit flavors with a lingering, open finish. It's near-irresistible now but will peak from 2021 to 2025.
Made from 60% Chardonnay and 40% Pinot Noir grapes, this sparkling wine features a thick mousse and high-tuned acidity, textured in a yeasty character and tart apple. The finish is clean and crisp.
Made from 60% Chardonnay and 40% Pinot Noir, this is a young, light sparkler with developed flavors of honey, lychee and apple. The body is crisp and medium in weight, and it finishes tart in lemon.
Made from 60% Grenache and 40% Syrah, there's a delicate earthy character to the nose of this wine, lending interest to the ripe red-cherry and -plum fruit. The palate is soft and accessible, with juicy fruit flavors that finish clean but a touch short.
Made from 60% Inzolia and 40% Catarratto, this thoroughly enjoyable wine delivers aromas of Mediterranean brush and citrus. The tangy sensations carry over to the palate with a blast of nectarine and lemon zest alongside savory saline flavors. Bright acidity gives a crisp finish.
Made from 60% Nero d'Avola, 30% Alicante and 10% Nocera, this offers tobacco, violet and black cherry aromas. The savory palate delivers mature blackberry, carob and black pepper flavors alongside velvety tannins and fresh acidity. Enjoy through 2021.
Made from 60% Prokupac and 40% Cabernet Sauvignon, this Serbian red blend has warm aromas of brown spices, worn saddle leather, black pepper and red fruits. It's bold on the palate, with flavors of cranberry, spice and pomegranate.
Made from 60% Syrah and 40% Merlot, this wine offers aromas of cigar box, toffee, red apple and herb. It drinks a hair off dry, with medium-bodied fruit flavors and gritty tannins.
Made from 62% Grenache, 15% Syrah, 15% Mourvèdre and 8% Counoise, this perennial delight is Demeter-certified Biodynamic and tastes as fresh as a summer day. Orange, grapefruit and lemon give it a sizzling refreshment and high level of acidity, while the texture of the wine stays smooth and luxurious.
Made from 62% Viognier and 38% Roussanne, grown at the proprietor's Stagecoach Vineyard, this is a richly concentrated white, viscous in honey and graham cracker and a full-bodied encasing. Barrel-fermented in 32% new French oak, as well as stainless steel and neutral wood, it's a big expression of baked peach and vanilla.
Made from 64% Pinot Noir and 36% Syrah, this copper-tinged refresher is nutty and tangy with acidity. It offers deep grapefruit, mandarin orange and lime flavors that persist, please and quench on the palate, all in a compelling, complex light-bodied package.
Made from 65- to 80-year-old vines, this wine offers wood spice as well as apple and citrus fruit flavors. An underlying richness balances the acidity and crisp texture. The wine is ready to drink, although it will be better from 2017.
Made from 65% Cabernet Sauvignon, 25% Merlot and 10% Cabernet Franc, this opens with savory aromas of fennel, dark berry, bell pepper and cedar. The firm palate offers black currant, black cherry, clove and Mediterranean herbs. Assertive but fine-grained tannins add elegance.
Made from 65% Sangiovese and 35% Cabernet Sauvignon—organically farmed—this polished red opens with aromas of black-skinned fruit, violet and Mediterranean herb. On the full-bodied palate, tobacco and aniseed accent a core of ripe black cherry, while firm tannins provide support.
Made from 65% Syrah and 35% Grenache, this salmon-colored rosé is ripe and fruity, boasting attractive aromas and flavors of red cherry, raspberry and plum, all laced by a hint of white chocolate. The medium-weight palate is fleshy and flavorful, with a medium-length close.
Made from 67% Syrah and 33% Grenache, this is a thick wine with a straightforward approach to its burly flavors of dark chocolate and compressed wild berry. Touches of garrigue and white pepper slither through the midpalate.
Made from 68-year-old Nerello Mascalese vines and aged in terra-cotta amphorae, this ripe and powerful wine offers aromas of leather, tilled earth, game, truffle and black berry fruit. The juicy palate delivers mouthfuls of black cherry accented with clove and cinnamon alongside round, velvety tannins and the warmth of alcohol.
Made from 68% Pinot Noir and 32% Syrah, this ethereal wine is pillowy in candied aromas of lemon and lime. Pinkish-copper in color, it's light, bright and succulent, and then finishes dry and with brevity.
Made from 70-year-old vines planted by Christian Moreau's father, Guy, this wine shows extra concentration, certainly, but also the pure pleasure of ripe, delicious Chardonnay. It's initially tight, but the rich green fruits and toast soon come forward to give an impressively big wine, and one worth aging.
Made from 70% Cabernet Sauvignon and 30% Cabernet Franc, it has every hallmark of a young Napa Valley Bordeaux blend. It's dry, smooth and complex in tannins, with balancing acidity and an incredible array of flavors, including blackberry, black currant, cherry, chocolate, dried herb, smoky oak and spice. It has that important but hard-to-define quality of sophistication. It's delicious now, and it should develop in the bottle for at least 10 years.
Made from 70% Cabernet Sauvignon, 25% Saperavi and 5% Rara Neagra, this wine has a nose of leather, cherry, black raspberry, fig and black plum. Flavors of fresh fig, spice and black plum slowly dissipate on the enduring finish.
Made from 70% Chardonnay and 30% Pinot Noir, this is clean yet nuanced, with subtle suggestions of strawberry hull and freshly picked herbs to the white peach and Key lime core. Medium weight, with a mouthwatering finish; drink now.
Made from 70% Grenache and 30% Syrah, this opens with attractive notes of red cherry, plum and blood orange. Rich, yet balanced by ample acidity, this ends on a slightly bitter, pithy note. Drink up.
Made from 70% Pinot Noir and 30% Chardonnay, then aged three years, this wine offers a copper-pink color followed by dry, firm acidity and highlights of cherry, cassis and grapefruit zest. A gentle nudge of nutmeg closes in on the finish, giving the wine a salty air and complex ending.
Made from 70% Sangiovese and other red grapes, including Cabernet Sauvignon, this is a little rustic and wild. The palate is rich, full and offers plenty to chew on. Bold plum and black cherry flavors dominate. A nice woody accent graces the finish.
Made from 70% Syrah and 30% Grenache, both grown at the terrific Kick Ranch hillside site, this wine has a robustness of dark cherry and a red-brick color, soft, smooth and youthful in its seamless tannin and oak. Juicy dark blueberry and a touch of meaty spice form an enviable combination just ready for meaty dishes.
Made from 70% Syrah and 30% Grenache, this deceptively restrained wine shows a silkiness of texture wrapped around a brightness of soft, red berry and earth, managing to stay juicy and refreshing in the glass. Leather and black pepper play on the palate as it winds down.
Made from 70% Zinfandel, 17% Petite Sirah and 3% Alicante Bouschet, this is bocce-court wine, a nod to Sonoma County's vinous heritage that opens in forested notes and dried plum, blueberry and a hint of pine. Plush and full bodied, it holds on to its tannins without completely giving in to them.
Made from 71% Mourvèdre, 16% Grenache and 13% Syrah all aged in neutral French oak, this pops aromatically, with abundant black pepper, rare meat and garrigue. It's full bodied and richly flavored, with a supple feel.
Made from 73% Cabernet Sauvignon and 27% Merlot, this offers juicy blackberry and black cherry flavors, with a tart underbelly of acidity. Firm tannins and oak notes support the rounded, brightly fresh fruit.
Made from 74% Flora, 16% Pinot Noir and 10% Chardonnay, this is a light, semi-sweet and broadly structured sparkling wine, with subtle aromatics and flavors of citrus pith and stone fruit. Medium bodied, it's a good choice for spicy food, but may not work as well on its own.
Made from 75% Cabernet Sauvignon and 25% other Bordeaux varieties, this wine offers simple dark cherry fruit and chewy tannins, the oak firm and supportive, with a finishing touch of tobacco.
Made from 75% Chardonnay and 25% Pinot Noir, with detectable residual sugar, this wine is moderately complex in its mix of peach, cherry and citrus flavor. The acidity is simple and direct. The palate is thick and creamy.
Made from 75% Chardonnay and 25% Viognier, Una is thick in caramel and vanilla tones throughout. It conveys a distinct taste and aroma of burnt sugar, like pecans roasting over an open fire. Complex, it works as a well-adjusted, finely made sweet wine, ready to be paired with fruity desserts.
Made from 75% Merlot with the rest Cabernet Sauvignon, this wine saw just a 25% new French oak, putting the focus squarely on the fruit. Aromas of spice, prune, medicine cabinet and cherry cola are followed by luscious, full-bodied black-fruit flavors that bring some warmth on the finish. Drink now.
Made from 75% Sangiovese, 13% Barbera, 10% Pinot Noir and 2% Syrah, this is a fresh and lively rosé with bright notes of strawberry, raspberry and red cherry. A soft floral accent unfolds on the finish. Drink now.
Made from 75% Syrah with the rest Cabernet Sauvignon, this is barrel fermented and aged in 100% new French oak. A hedonistic wine, it offers notes of mineral, dark cherries, herbs, earth and smoked meat. It's supple, rich and creamy in feel, with abundant cherry flavors that show great concentration and intensity.
Made from 75% Syrah with the rest Malbec and a smidgeon of Cabernet Sauvignon, it brings notes of dried cherry, vanilla and barrel spices. The palate is luscious and rich with abundant cherry flavors and barrel accents leading to a cranberry-filled finish.
Made from 76% Pinot Noir and 24% Chardonnay, spice-tinged fruit aromas and toasted baguette complexity make a grand entrance on the nose. It then gushes bold and complex flavors, like toasted walnuts and almonds, poached pears and a touch of ginger. Although big and broad in flavor for a sparkling wine, it's very well structured and a good bet to age through 2022 or longer.
Made from 79% Cabernet Sauvignon, 13% Merlot and 8% Cabernet Franc, this wine shows a rich, full-bodied and juicy core of soft, baked plum, cherry and vanilla flavors, with a lingering streak of cinnamon. Not a vineyard designate, this is rather a selection of complementary wine lots and barrels.
Made from 80- to 100-year-old vines, this compelling, earthy wine initially opens with funky aromas that burn off in the glass to reveal leather, tilled soil, blue flower and ripe berry. The palate delivers black and red cherry accented by white pepper, cinnamon and black pepper. With firm but velvety tannins, give this a few more years to let it fully  develop; drink 2016–2026.
Made from 80-year-old Glera vines that have never been doused with herbicides or pesticides, this boasts an enticing floral fragrance of jasmine and honeysuckle. The elegant, reserved palate has a pristine quality, delivering green apple, lemon zest, nectarine, pastry cream, herb and mineral alongside a fine perlage. It finishes crisp and clean.
Made from 80-year-old vines from several parcels, this is a concentrated and dense wine. Red berry fruits give freshness, but it is the structure that counts. Drink from 2018.
Made from 80-year old Nerello Mascalese vines, this powerfully structured wine features aromas of ripe berry, allspice, anise and Mediterranean herb. The concentrated, warm palate offers ripe black cherry, raspberry, licorice, mineral and white pepper alongside the warmth of alcohol and firm, velvety tannins.
Made from 80% Cabernet Sauvignon and 20% Petit Verdot, this is a ripe and lush wine that boasts big, jammy black-fruit aromas and flavors. Touches of licorice and sage add depth to the palate, while a soft toasty accent lingers on the medium-length finish.
Made from 80% Cabernet Sauvignon, with the balance Cabernet Franc and Merlot, this wine is blue-fruit dominated along with notes of high-toned herbs and chocolaty barrel spices. It's medium bodied with astringent, somewhat bitter tannins.
Made from 80% Grenache and 20% Syrah this wine opens with a rich mouthfeel and flavors of tobacco and blackberry jam, layers of smoky meat in the foreground. At 15.9% alcohol it devolves into pruny territory, a tad hot on the finish. Drink now.
Made from 80% Pinot Noir and 20% Chardonnay, this dances in cherry and orange brightness within a construct of white peach. The pretty-in-pink color gives way to buzzing acidity and freshness before a medium-strength creaminess flows through on the finish.
Made from 80% Sangiovese and 20% Alicante, this opens with aromas of plum, black cherry and baking spice that follow through to the medium-bodied palate along with a hint of clove. It's easy drinking with firm but fine-grained tannins.
Made from 80% Sangiovese and 20% Cabernet Sauvignon and Merlot, this opens with aromas of tire rubber and sawdust. The lean palate offers espresso and roasted notes but it lacks fruit richness and intensity.
Made from 80% Sangiovese, blended with Cabernet Franc, Cabernet Sauvignon and Merlot, this straightforward wine offers sensations of raw red berry, white pepper, cedar and a hint of grilled herbs. The fruit is drying out, so drink soon.
Made from 80% Syrah and 20% Grenache, this starts off a touch closed and quiet, but with time reveals notes of black plum, blackberry, licorice, chicory, black pepper and leather. It is strongly textured, with firm tannins and black fruit-skin flavors that linger through the finish. Drink 2018–2021.
Made from 80% Syrah, 15% Grenache and 5% Riesling, this magenta-hued wine shows exuberant orange blossom and cherry flavors buoyed by moderate acidity and seaspray-like freshness. It finishes rich and fruity, bringing a creamsicle in summer to mind.
Made from 84% Cabernet Sauvignon and 16% Syrah, this up-front wine offers aromas of herbs, dried cherry and woodspice. The dark fruit flavors are rich, layered and focused, with the tannins tightly wound, seeming to need more time in the cellar to come into their own.
Made from 85% Grenache and 15% Syrah, both from Kick Ranch Vineyard, this salmon-colored quaffer was fermented in concrete, and is hard to describe aromatically, taking its time to open. Dry, it tastes of watermelon and a hint of clove-like spice, remaining fresh on the palate and lightweight.
Made from 85% Grenache and 15% Syrah, this is a straightforward and easygoing rosé that offers notes of ripe strawberry and cherry on the nose and mouth. The light-weight palate offers ample acidity and a pleasant astringency that lends some texture through the close. Drink now.
Made from 85% Sangiovese and 15% other red grapes, this pretty wine has a bright fragrance of red berries and a hint of violet. The straightforward palate offers sour cherry and hints of cinnamon spice. Simple but well made, it's thoroughly enjoyable and will work well with everyday fare, from pizza to barbecued meats.
Made from 85% Sangiovese blended with Alicante, Cabernet and Merlot, this opens with aromas of red and black berries with a waft of Mediterranean scrub. The palate delivers ripe, fleshy black cherry and plum with notes of spice and a hint of oak. Reflecting the vintage, it's shy on fresh acidity and rather tannic.
Made from 85% Sangiovese, 10% Malvasia and 5% Alicante, it features aromas of blue flower, ripe black fruit and espresso notes. The palate offers black cherry, black pepper, toasted oak and roasted coffee beans. It ends on a bitter, tannic note that dries out the mouth.
Made from 86% Cabernet Sauvignon and 14% Cabernet Franc, this shows brooding aromas of spice and black and red fruit, followed by ripe, concentrated, plump fruit flavors. The tannins are grainy, calling for additional time in the cellar or a long decant to mellow.
Made from 88% Grenache and 12% Viognier, this lilting wine abounds with dry, fruity and floral characteristics. Salmon-peach in color, it has texture and the requisite refreshment offered by its barely ripe strawberry and peach swathes. Although it delivers enough acidity and bite to pair with food, it might be hard to wait that long.
Made from 89% Cabernet Sauvignon, 7% Malbec and 4% Petit Verdot and aged in 100% new oak for 20 months, this is a burly red wine with impressive structure and presence. Tangy red fruit, recalling cranberry and currant, is spiced with clove, mountain sage, bay leaf and molasses notes.
Made from 89% of the indigenous grape Karasakiz and 11% Merlot, this wine presents scents of strawberry and orange blossom. It comes on bright with flavors of cherry and clementine, but as smooth tannins coat the mouth, notes of anise, violet and smoke join the chorus. The finish is also bright, with lingering flavors of smoke and flowers.
Made from 90% Chardonnay and 10% Pinot Gris, this lovely Blanc de Blancs brims with vanilla cream, lime and pear aromas and flavors, with the yeasty, baked bread dough toastiness that mark the best sparkling wines. It's basically dry and quite high in acidity, which gives it a brisk, clean finish. Drink this fine bubbly now and for the next 6–8 years.
Made from 90% Chardonnay, the remainder Pinot Gris, this light-golden sparkler is well-composed, with a maturity on the palate leaning towards flavors of almond and anise. Floral and creamy, it has buoyant acidity that gives an impressive lift.
Made from 90% Pinot Noir with the balance Chardonnay, this beautifully colored bubbly shows the integrity the house of Schramsberg brings to its sparkling wines. It's not truly dry, but the raspberry, cherry, lime, vanilla and brioche flavors are delicious.
Made from 90% Sangiovese and 10% Canaiolo, this hearty wine features earthy aromas of underbrush, tilled soil and mature black fruits. The juicy palate delivers fleshy black cherry, plum, nutmeg, espresso, black pepper and licorice alongside a solid tannic backbone. Drink through 2019.
Made from 90% Sangiovese plus other grapes, it opens with subtle aromas of blue flowers, black berries and toasted sensations. The juicy, dense palate offers ripe black cherry and raspberry spiced up with notes of black pepper and clove. Polished and extremely friendly, this is ready to be enjoyed soon.
Made from 95% Sangiovese and 5% Cabernet Sauvignon, the wine leads with aromas of violet and red berry. The juicy palate delivers layers of sour cherry, cinnamon and white pepper alongside firm but polished tannins. It has both structure and finesse and while it already has depth, it will develop more complexity over the next few years. Drink 2014–2019.
Made from 95% Sangiovese and 5% Merlot, this leads off with aromas of exotic spices, incense and blue flower along with toasted sensations. The palate delivers ripe black cherry, espresso, roasted coffee bean and black pepper along with a hint of orange peel. It's brooding and tightly tannic so give this a few more years. Drink 2015–2019.
Made from 96% Grenache Noir and 4% Syrah, this is a fresh, pretty and easy to like rosé, with attractive notes of peony, strawberry top, orange blossom and thyme. The mouthfeel is light, but flavorful, with a pleasant citrus-pith and watermelon-rind bitterness that lingers on the finish.
Made from 98% Cabernet Sauvignon, with no Merlot or Cabernet Franc for the first time, the '05 Rubicon tastes bigger and more impenetrable than any previous vintage. It's thick and heavy at this time, with furry tannins and undeniably ripe flavors of blackberries, black currants, cherries, violets, chocolate and cedar, and a tang of melted minerals. Desperately needs time in the cellar. Nowhere near ready for at least four years, and that may be conservative. Tasted three times, and better each time, a seriously good sign, and potentially a perfect wine.
Made from a 106-year-old vineyard in Napa Valley, this wine is usually referred to as Syrah, but its exact components are difficult to define, except to call the wine Rhône-like. It's luxuriously soft in the mouth, with complex flavors of black raspberries, cocoa, cola, herbs, peppery spices and sandalwood. Extraordinarily rich, the wine develops bottle nuances as it warms in the glass.
Made from a 50-50 blend of Chardonnay and Viognier, it features aromas of yellow peach, apricot and a hint of baked bread. The palate is less expressive however, with a thick honey-like consistency but not much flavor.
Made from a 50-50 blend of Merlot and Marselan, this budget-priced entrée to the wines of Domaine de la Mordorée features lovely spice and leather shadings and a wonderfully silky, medium-weight texture in the mouth. Let's hope that the Delorme brothers can expand this production without compromising quality.
Made from a 50-50 combination of old vine Gamay and Charbono, both grown in Calistoga, this wine opens in a nondescript way and offers a thick texture of tannin and density, becoming shyly fruity in the glass, a mix of cherry and strawberry.
Made from a 50-50 split of Pinot Noir and Syrah, this pinkish wine is medium bodied and intensely electric in acidity, a taste of wild strawberry and waxy apple at its core. Lemony, it remains dry on the palate throughout, with some girth on the finish.
Made from a barrel selection of Keefer Ranch grapes, this wine flirts in juicy grenadine and red licorice on the nose, before developing into a more complex expression of supple tannins and likable acidity. Ripe and blood-orange sweet on the finish, it delivers elegance and finesse without holding back on the appellation's exuberance of fruit.
Made from a blend of 40% Cabernet Sauvignon, 30% Merlot, 15% Alicante, 10% Sangiovese and 5% Cabernet Franc, this opens with aromas of black currant, bell pepper and clove. The palate offers mature black cherry, ginger and a hint of vanilla while firm tannins grip the finish.
Made from a blend of 60% Alicante, 30% Nocera and 10% Calabrese, this wine has aromas of violet, tilled earth, mature plum, prune and black cooking spice. The soft, savory palate delivers ripe black cherry and black berry, accented by black pepper and nutmeg. It's balanced, with velvety tannins and fresh acidity. Made for early drinking pleasure, so enjoy soon.
Made from a blend of 62% Grenache and 38% Syrah, this is a classically dry, refreshingly crisp rosé, pink-salmon in color that's intense yet soft, crafted in a Provence style. The grapes come from Rutherford, Atlas Peak and Sonoma County's Kick Ranch, tasting of fresh raspberry and spring flowers, a bite of wet stone on the finish.
Made from a blend of 70% Fiano, 20% Moscato and 10% Malvasia, this offers aromas of tropical fruit and citrus. The subtle, simple palate presents peach, pineapple and pink grapefruit alongside fresh acidity.
Made from a blend of 77% Cabernet Sauvignon, 12% Merlot and 11% Syrah this herbal Cab divulges peppercorn on the nose as well as cola, leather and cedar. With structured tannins that don't get in the way, it's food-friendly and yet hearty, well-priced for the quality, with a finish of ripe blueberry and raspberry.
Made from a blend of 80% Nero d'Avola and 20% Merlot, this hearty wine opens with aromas of underbrush, tobacco leaf, mature plum, bell pepper and black berry. The round palate offers notes of juicy blackberry, cocoa, vanilla and expresso.
Made from a blend of 85% Sangiovese and 15% Merlot, this ripe wine delivers soft plum, black currants, clove and cracked pepper sensations accented with coffee and espresso notes. A backbone of firm tannins give structure. Drink now through 2019.
Made from a blend of Cabernet Sauvignon, Syrah and Malbec grapes, aged six months sur lie in barrel, this dry wine has a pleasing ruby color and tannic, woodsy waves of waxy strawberry. It finishes clean and fresh.
Made from a blend of Corvina, Syrah and Oseleta, this savory wine is made by one of Amarone's leading producers. It offers red currant, bell pepper and black pepper flavors. It's tightly wound but fresh, and would pair nicely with grilled portobello mushrooms.
Made from a blend of every local red grape imaginable, this is a serious, impressive wine. Its aromas and flavors conjure up the wild mountain scenery around the vineyard, giving black fruits, dense tannins and acidity. The spice at the end is another reminder of its origins. Drink from 2017.
Made from a blend of Falanghina, Biancolella and Pepella, it conveys aromas of honeysuckle, chamomile and exotic fruit punctuated with sage and mint. The linear palate offers citrus, grapefruit and pineapple alongside fresh acidity.
Made from a blend of five indigenous grapes from Abruzzo and Puglia (Montepulciano, Primitivo, Sangiovese, Negroamaro and Malvasia), this is a soft and luscious wine, with generous aromas of ripe fruit, spice and moist tobacco. There's a sweet spot on the finish followed by thickly extracted but soft tannins.
Made from a blend of Gamay and Grolleau, this is a bright and fresh wine. There's no wood aging here, just fruit that is full of red-berry flavors and only a touch of tannin. The wine is ready to drink.
Made from a blend of Garganega and Sauvignon, this is an oddly resiny wine with a thick, glossy gleam and dense notes of butterscotch and maple. It would pair well with honey-roasted ham or glazed dishes. Open to the public for visits, Villa Cordevigo is a gorgeous 16th-Century property near Verona.
Made from a blend of grapes from the estate's top vineyards, this vivacious dry Riesling balances crisp mineral tones against ripe, tropical notes of mango, pineapple and melon. It's lusciously mouthcoating yet cut with strikes of tangerine and lime. Delightful now, but structured enough to improve through at least 2023.
Made from a blend of grapes, this is a serious and structured red wine that will need some aging. The tannins are solid, firm and show nice concentration on the palate. At the moment, the ripe fruit that is there is buried under this tannic edifice. This fine wine needs time—enjoy from 2018.
Made from a blend of Grechetto, Procanico and other varieties, this charming wine from central Italy opens with aromas of tropical fruit, ripe yellow peach and a whiff of smoke. The palate offers flavors of pineapple, golden apple, and citrus, with a bitter almond note that unfolds on the finish.
Made from a blend of Merlot, Cabernet Franc and Petit Verdot, this dense wine features aromas of black plum, bell pepper, cedar, mocha and toasted oak. The palate is driven by very evident oak, chocolate, vanilla and concentrated, almost sugary, blackberry. The sweetness is broken up by an astringent, drying note of wood tannins.
Made from a blend of native grapes Insolia and Grecanico, this is a light-bodied but refreshing wine that recalls lemon zest, peach and green apple. Fresh acidity gives it a clean, bright finish. Pair this with vegetarian appetizers.
Made from a blend of Nero d'Avola and Frappato, this gorgeous wine offers intense fragrances of blue flower, forest floor, pine sap and woodland berry. The smooth, juicy palate delivers concentrated raspberry and black cherry flavors, with hints of licorice and Mediterranean herbs.
Made from a blend of Nero d'Avola, Cabernet Sauvignon and Cabernet Franc, the 35th anniversary edition of this iconic wine opens with aromas of earth, leather, black currant and bell pepper. Black cherry, chocolate, cocoa and black pepper all weave together seamlessly on the elegant palate, alongside silky tannins.
Made from a blend of organically farmed Chardonnay, Grillo and 5% Viognier, this opens with delicate aromas of honeysuckle and stone fruit. The bright palate offers white peach, golden apple and a hint of citrus alongside crisp acidity.
Made from a blend of organically farmed Grechetto, Procanico and Sauvignon blanc, this charming single-vineyard selection offers up a floral fragrance of acacia flower accented aromatic herbs. The palate delivers ripe pear, mint and thyme flavors, with crisp acidity.
Made from a blend of Pallagrello Nero and Casavecchia grapes, this shows sweet aromas of chocolate fudge and maraschino, with lingering tones of tar, black licorice and almond paste. The wine is incredibly smooth, rich and long lasting.
Made from a blend of Ribolla Gialla and Malvasia Istriana, this rich but finessed wine conveys delicate aromas of hawthorne, stone fruit and slate. The succulent palate delivers apricot, tangerine and lime accented with mineral and bitter almond. An unusual, compelling wine.
Made from a blend of Sangiovese (85%) and Merlot (15%), this Morellino discloses aromas of incense and exotic Asian spices together with toasted oak. The palate shows raspberry and plum layered with espresso and coffee alongside astringent tannins. It closes on a bitter, drying note.
Made from a blend of Sangiovese, Colorino, Canaiolo and Ciliegiolo, this vibrant Rosso has sensations of black plum, ripe sour cherry, baking spices and Mediterranean herbs. The palate delivers brisk acidity and lithe tannins. Enjoy it soon with substantial first courses like pasta topped with meat sauce or four-cheese gnocchi.
Made from a blend of Sangiovese, Sagrantino and Colorino, this wine opens with aromas of forest floor, oak and toast. The palate is a bit flat and not very long, but offers notes of blackberry, red cherry, espresso and oak.
Made from a blend of various aromatic grapes, this smooth dessert wine delivers dry apricot, candied tangerine, hazelnut and Mediterranean herb flavors. It has a lingering, polished finish.
Made from a bunch of ­varieties, with a base of Viognier, this seems designed to appeal to the Moscato crowd. It seems almost as sweet as a dessert wine, with apricot, tangerine and vanilla flavors.
Made from a bunch of different varieties, including Viognier and Pinot Grigio, this white blend is off-dry, with a sweet edge to the orange and peach fruit.
Made from a clonal selection of the estate's best Cabernet Sauvignon, this cheerful red is concentrated and extracted with a seductively sweet-smelling nose. It is by no means simple: Background aromas of tar, root beer, espresso, chopped mint and bright berry speak to its Tuscan roots. It's still a bit thick and chewy in the mouth, so drink it after 2012 and give it time to open.
Made from a cool, steep site near the tiny town of Occidental, this white is lemony crisp and quite austere. A food-friendly wine suggestive of star fruit and just-ripe pineapple, it finishes somewhat spicy.
Made from a field blend of old vines to which some Tinta Roriz added, this powerful, ripe and fruity wine is both concentrated and superbly generous. It has swathes of black fruits, dark tannins and minerality, all striated with acidity and a firm black plum skin texture. This is a wine to age, drink from 2019.
Made from a field blend of old vines, this is a dense wine. Full of tannins and with a strongly mineral texture (you can almost taste the dirt), it is solid with rich fruit, acidity and hints of wood aging. This powerful wine needs to age another year, so drink from 2018.
Made from a field blend of old vines, this is an impressive wine. Oak aging still shows in the toasty character, although the weight and strength of the fruit and spice flavors are coming through well. It's complex, dark and with great richness and potential. The wine comes from the Foz Vineyard at the mouth of the Pinhão river in the heart of the Douro. Drink from 2018.
Made from a field blend of Sauvignon Blanc and Sauvignon Musque, this wine is given three months in French oak. Structured, it also has a decadence of vanilla cream and pear pie surrounded by briny aromas and plenty of citrus.
Made from a field blend, this Port is rich and packed with fruit. The tannins and juicy black plums are balanced by prune, spice and a hint of wood aging. Drink this wine from now and until 2022.
Made from a grape that probably hails from the Somontano region of Spain (where it is known as Parraleta) this is a tight, stalky wine that has acidity and black currant fruit in abundance. Its tannins are more restrained than the fruit, allowing a light structure to hold up the juicy acidity and crisp aftertaste. Drink from 2017.
Made from a grape usually used for blending into Bordeaux-style wines, Forlorn Hope's Petit Verdot is inky black, bone dry and very tannic. With massive blackberry and cherry flavors, it should age for many years.
Made from a majority Chardonnay with 23% Pinot Noir, this salmon-pinkish sparkler is a stunner, inviting in floral and fruity components and crisp acidity. Grapefruit, strawberry and a taste of subtle custard coat the palate, staying light and bright through a lengthy, delightful finish.
Made from a majority of 8% Merlot, the remainder Cabernet Sauvignon, this proprietary red is dry in severe acidity, with dusty tannins that overpower on the palate. Firm and ultimately light-bodied, it lacks in fruit.
Made from a majority of Cabernet Franc, complemented with a small handful of Merlot, the wine is aged in new French oak half barrels. Tannic and savory in cassis and cranberry, the wine also shows a trace of black tea and tomato leaf. The wine's oak remains extremely pronounced, which suggests some time in cellar, through 2020.
Made from a majority of Cabernet Franc, this wine is blended with 11% Cabernet Sauvignon and 1% Syrah. The fruit comes from the winery's estate vineyard in Rutherford as well as from Stagecoach Vineyard in Atlas Peak. Initially smoky, it reveals pockets of cedar and herb before unleashing juicy black cherry, chocolate and dusty, big tannins.
Made from a majority of Cabernet Sauvignon grapes, followed by Merlot and a curious 1% of Sauvignon Blanc, this penny-colored wine is herbal in jalapeño and not terribly fruit-forward. It's extremely low in terms of alcohol and finishes diluted.
Made from a majority of Cabernet Sauvignon with a handful of Merlot and Petit Verdot, this wine is on the cooler-climate side of the sensory equation, a note of pencil and olive here, a bit of juicy cranberry there. Chalky tannins complete the picture, the wine balanced and medium to light in weight.
Made from a majority of Cabernet Sauvignon with a sizable addition of Merlot and smaller amounts of Cabernet Franc and Petit Verdot, The Discussion is lovely in spicy black pepper and clove, full bodied and softly integrated in terms of tannin and oak. A brightness of red fruit shines through, along with a distinct taste of fig.
Made from a majority of Cabernet Sauvignon, this blend also holds 4% of Malbec and 4% of Merlot, a hearty yet elegant showing of the appellation. Herbal sage and cedar combine with a waft of peppercorn and tobacco leaf to make for an inviting entry, before soft, approachable layers of black fruit enter the scene. The finish all about dark chocolate.
Made from a majority of Cabernet Sauvignon, this bombastic blend also has Cabernet Franc, Merlot and Petite Sirah. A bouquet of cinnamon and clove invites, before intense tar, tobacco and bittersweet tannins make way for super-sized oak and a taste of bacon.
Made from a majority of Cabernet Sauvignon, this brawny, full-bodied wine evokes tobacco, coconut and cherry cola, the flavors commingling within a frame of taut structure and moderate acidity.
Made from a majority of Cabernet Sauvignon, this wine also contains a hearty amount of Syrah, along with smaller additions of Merlot, Malbec, Petit Verdot, Cabernet Franc and Sangiovese. Medium bodied, it's smoky, shy in tannins that build on the palate, with a lengthy, licorice-like finish.
Made from a majority of Cabernet Sauvignon, with small amounts of Merlot, Cabernet Franc and Malbec, this is a big, juicy wine with high acidity and a taste of crisp, red fruit. Substantial tannins suggest cellaring through 2018–2020 to elongate the young, puckering finish.
Made from a majority of Chardonnay, this Blanc de Blancs also holds 10% Pinot Gris. It's well made for the price, with simple layers of pear, honey and medium-tuned acidity. The finish is on the richer side.
Made from a majority of Merlot rounded out by other red Bordeaux varieties, this wine leans savory, featuring mushroom and leather within a suggestion of Martini olive water. The fruit is more shy, revealing black currant at best, with a flat, ghost-like finish.
Made from a majority of Pinot Noir grapes from several estate vineyards, as well as Chardonnay and a smidgen of Pinot Meunier, this sparkling rosé offers flavors of creamy strawberry and raspberry, the fruit ripe and succulent. A medium-size body and level of acidity keeps it steady on the palate, finishing with a flash of citrus.
Made from a majority of Pinot Noir, this reserve-tier wine lives up to its label, showing a dry swath of wild strawberry and orange preserve among a creamy center of integrated acidity and depth. It's a delight with complexity and crispness working well together.
Made from a majority of Roussanne, the remainder 15% Viognier, this is a savory and herbal white, aromatic in lemon and honey. Dry, with medium-bodied weight, it veers into almond and chamomile flavors, blending seamlessly on the palate before finishing smooth and fresh.
Made from a majority of Zinfandel with tiny amounts of Carignane and Petite Sirah, Gino's is big, rich and straightforward, with a touch of dried herb and dark plum surrounded by accents of oak. Powerfully robust, it'll need a rich meat dish to stand alongside.
Made from a mix of 58% Chardonnay and 42% Pinot Noir, this delivers sweet peach and homemade biscuit scents. A dry, seductive mousse gives it body, while moderate acidity—which presents as fresh lemon peel flavor—gives it lift.
Made from a mix of vineyards across the Napa Valley, this pays tribute to the early days of grape growing in the region and is a wine equally worthy of recognition. Exhibiting dark cherry stone and wild strawberry aromas, the palate is complex, tannic and round, a subtle suggestion of smoke on the finish balanced by bright acidity.
Made from a mountain vineyard close to the ocean, in an area that doesn't yet have its own appellation, this dry, crisp Pinot resembles a warmer Russian River bottling. It's ripe in jammy cherry and currant flavors that finish firmly tannic.
Made from a Portuguese variety, this Port-style wine has a residual sugar of 8%. The flavors veer toward blackberries and dark chocolate. It's also very tart. Yet it doesn't deliver enough richness, and it finishes hot. Your mouth longs for more fruit, richness, complexity. Drink now.
Made from a predominance of Pinot Noir, with 8% Chardonnay, this is a full-bodied, creamy-thick sparkler. Its bouquet mixes shy white peach and strawberry-vanilla, elements that follow on the palate.
Made from a selection of clones from the winery's large estate vineyard, this polished, very pretty wine is a classic Carneros Pinot. Dry and elegant, it has an herbal, tobacco edge to the cherry, rhubarb and spiced plum flavors. Very rewarding. Easy to find, with 17,000 cases produced. Drink now–2009.
Made from a selection of grapes dominated by Syrah, this is the more structured of the two rosés produced at the estate. Rpe red and citrus fruits are filled out with touches of apricot juice. Very much a wine for food, it has a dry, spicy aftertaste.
Made from a selection of grapes from old vines, this wood-aged wine is rich and concentrated. It has warmth from generous black-fruit flavors cut with a solid structure that gives power. Juicy acidity comes through at the end. Drink now.
Made from a selection of heirloom vines, this dense, concentrated wine opens in the glass to take on lighter, more delicate waves of pomegranate and cranberry. The oak is present but never overbearing, providing structure around an ashy finish.
Made from a selection of high-end vineyards otherwise sourced for single-vineyard wines, this is a stellar offering and a steal of a deal for the quality, a mix of funky, lightly spiced dark plum and black cherry that's unfussy in its approach. Mouthcoating, it'll please a wide range of palates and meals.
Made from a selection of premium parcels, this wood-aged wine still shows evidence of its toast and firm extract. So although there is plenty of fruit there, it's the dry core that is evident. It could still soften, so wait until 2017 to drink.
Made from a separate parcel of the Valandraud estate, this is a fruity, ripe wine. Dark tannins and flavors of dark chocolate combine with great fruit and acidity. It is still packed with tannins and will take plenty of time to come round. Drink from 2024.
Made from a several sites within the appellation, this wine is marked by full-barrel caramelization and an inviting nod to brioche. Toffee and cinnamon interweave within its rich, thick waves of texture. Tropical mango allows for a hint of fruit amidst the darker flavors.
Made from a single-vineyard source of Pinot Noir grapes, this lovely pinkish-red wine is a celebration of wild strawberry. Dry, crisp and refreshing, it offers a twist of citrus on the finish and a floral backbone of honeysuckle.
Made from a single clone, this exuberant effort zeroes in on pure cherry-pie and red currant flavors, enhanced by sweet-tasting, smoky oak. There's a slight funkiness that adds to the complexity. Easy to like now, and it will gain traction under proper cellar conditions for 5–6 years.
Made from a single clone, this wine delivers quiet explosions of clove, black currant and black pepper that flirt around a luxurious texture and unobtrusive oak, finding balance and integration amid plenty of complexity. Fully engaged and drinking nicely now, it'll stand up to further cellaring, through 2023.
Made from a single vineyard, this wine is both tasty and complex enough to stimulate the imagination. It smells like butter and cream, and tastes like ripe pear, toasted almonds and vanilla bean. Luscious yet a bit crisp, the texture feels great on the palate. Grenache Blanc, Piquepoul Blanc, Roussanne and Viognier all contributed.
Made from a site on the eastern edge of the appellation, along the Silverado Trail, this 100% varietal wine opens in smoky campfire and cigar. Perfumed in clove and wild sage, it remains smooth and full bodied on the palate, imparting an enviable richness and layering of juicy plum, black currant and berry.
Made from a slightly smaller percentage (81%) of estate fruit, with the intention of being approachable earlier, this wine has 19% blended in from Oakville Ranch, Knightsbridge and Young Inglewood, including 2% each of Malbec and Cabernet Franc. It jumps from the glass with yeasty black and red berry, a leathery, velvety mouthfeel and a fist of black pepper. Delicious now it should also age well, intense but bright in acidity.
Made from a third each of co-fermented Cabernet Sauvignon, Cabernet Franc and Merlot, all from the family estate, this is a dense, lovely wine, rich in red fruit, chocolate, clove and cedar, with a generosity of tannin that suggests aging. Drink now through 2020.
Made from a typical Gascon blend of Colombard, Sauvignon Blanc and Gros Manseng, this zesty wine is dry, herbaceous, fresh and crisp. Its full of citrus and green apple fruits, with a tangy finish. Screwcap.
Made from a very old clone of Falanghina (a grape whose history spans back to the Roman Empire), this bright and tonic wine bursts open with green notes of kiwi, lime and freshly cut grass. Those background citrus and white mineral aromas would make it perfect to pair with lightly fried calamari.
Made from a warmer inland area, and blended with some Syrah and Grenache, this is a soft, fruity wine that offers immediate pleasure. It floods the mouth with blackberry, cherry, chocolate, leather and coffee flavors that finish in a sprinkling of cinnamon, white pepper and nutmeg.
Made from a whole bunch of varieties—including Zinfandel and Cabernet Sauvignon—this is a soft, fruity wine. It has lush flavors of blackberries, cherries and spices.
Made from Aglianico grapes, this fresh rosé is a garnet-pink color, with savory aromas of forest floor, bramble, wild berry and white almond. A touch of sassy spice defines the finish.
Made from Alicante Bouschet, this is a wine for drinkers who like experiences. With tannins, a dry texture balanced by black fruit, it will be a fine sparkler with food, and a conversation piece.
Made from all five classic Bordeaux varieties, this is a rich, softly tannic and delicious wine. It brims with jammy blackberry, dark chocolate and sweet cedar flavors, in a sweetly chewy texture that hints at further ageability. Drink now–2015.
Made from all five classic Bordeaux varieties, this wine is overripe. Although it's dry and the tannins are fine, it's dominated by raisiny flavors.
Made from all free-run juice with no oak, this wine by 40-year veteran Frederic Brander shows candied lemon and lime peels on the approachable, inviting nose, along with fresh-cut apples and a growing passionfruit perfume. The passionfruit tang also shows on the palate alongside ripe limes and a lingering grassy note, held together by grippy acidity and pithy texture.
Made from all red grapes, including Pinot Noir, Gamay, Sangiovese and Zinfandel, this is an elegant, delicious sipper that has more elegance than you might expect at this price. It's dryish and crisply clean, with subtle strawberry, raspberry and yeasty flavors.
Made from all six Bordeaux varieties, this estate grown blend only hits a few notes but hits them persistently and deliciously with milk chocolate, dried cherry, and herbs. It's soft and silky and lingers on the finish.
Made from almost equal parts Pinot Noir and Dornfelder, this unusual dry rosé offers ripe (almost candied) cherry and raspberry notes juxtaposed against a refreshing mineral backbone. It's not deeply concentrated but thirst quenching and spry.
Made from an early picking of botrytized grapes from the Bernkasteler Lay vineyard, this is a sweet, plump wine, filled to the brim with lush tropical fruit flavors. The aromas show remarkably pure pear and pineapple scents, with just a touch of dried apricots but also a sense of slate-driven minerality. With 300 cases imported, it should prove relatively easy to find.
Made from an interesting blend of Frappato and Syrah, this Calanìca offers the bright, fruity freshness of the first variety against the bold, soft chewiness of the second.
Made from an Italian grape called Incrocio Manzoni 6.0.13, this fresh white wine opens with aromas of honeydew melon, peach, passion fruit and almond paste. It shows a silky, smooth feel in the mouth.
Made from an old vineyard with schist soil, this fine wine is rich and full. It has style though, the tannins of the Baga restraining the texture and giving a fresh lift at the end. The dusty tannins and the perfumed acidity both speak to aging. Drink from 2018.
Made from an unknown blend of grapes, this nonvintage red is good, dry and versatile. It has juicy flavors of blackberries and pepper, with some extra layers of depth that make it a good value for a restaurant by-the-glass wine.
Made from authentic Port varieties, this dessert wine is quite sweet. The residual sugar is about 9.5%, giving a honeyed finish to the blackberry and chocolate flavors. It doesn't have the complexity for aging, so drink now.
Made from Auxerrois, this delightful white has heady lemon zest and grapefruit pith aromas. The flavors expand on the palate to include lemon curd, guava and mango. It finishes bright and zesty.
Made from Beckstoffer's portion of To Kalon, this is exceptionally rich and decadent. Cabs don't get much riper. Blasts off with black currants, cassis, chocolate fudge and exotic spices. But the wine is soft and the alcohol is quite high, making it almost sweet. Would benefit from being drier and more structured.
Made from Biodynamic-certified grapes, this opens in tangy cranberry and orange, a refreshingly bright lift for the variety. Full bodied, it teases in leather, pepper and a touch of smoky oak, remaining in balance as it plays out on the palate.
Made from biodynamically farmed Bombino Bianco, this offers a creamy consistency, with clean notes of honey, apricot, almond and vanilla cream. Compared to other expressions of this grape, this is dense and rich.
Made from biodynamically grown grapes, this wine is remarkably floral, high-toned and rewarding—a complex commingling of anise, green apple and grapefruit flavors. A gravelly texture gives it context and supports the lingering, succulent acidity.
Made from both Cabernets, this light, fruity wine has attractive red-fruit flavors, refreshing acidity and a crisp, bright aftertaste. Ready to drink now.
Made from both grapes directly pressed into wine as well as bled off, this crisply complex offering is springtime in a glass, a soft and supple evoking of fresh-cut pineapple that remains dry and delicious without ever overreaching. Medium in body, with a hint of dried herb on the back palate, it offers structure and just the right amount of weight.
Made from both red and white native grapes, this offers an intense fragrance of white and red roses. The floral notes carry over to the palate along with crushed Morello cherry, raspberry jam and candied strawberry. Cracked white pepper and mineral add interest.
Made from Cab Franc, Merlot and Cabernet Sauvignon, in that order, this is a very flavorful wine, with rich blackberry, black currant, cocoa and cedar flavors. But it's very sharp in acidity, with a jalapeño pepper burn that limits its appeal.
Made from Cabernet Franc, this light sunset-pink-colored wine has a rounded character. A touch of caramel fills out the palate and cuts down on the acidity. Red fruits and an orange tang leave a fresh taste. Drink now.
Made from Cabernet Franc, this opens with scents of purple flowers, toasted oak, exotic spice and red currants. The firmly structured palate doles out blackberries, black cherries, ground black pepper, clove, vanilla and mocha alongside velvety tannins. Drink through 2020.
Made from Cabernet Sauvignon and Cabernet Franc, this soft wine opens with aromas of ripe red berries, plum, blue flower and toasted oak. The palate offers fleshy black cherry accented with notes of coffee and chocolate accompanying round tannins. It's already extremely accessible so enjoy soon.
Made from Cabernet Sauvignon and Merlot, this is a sweet, rustic wine. It's overripe and Porty, with caramel, blackberry jam and chocolate flavors.
Made from Cabernet Sauvignon and Petite Sirah, with slightly more of the former. It hinges on large swathes of barbecue smokiness and heaping grilled meat, with a baseline of licorice and vanilla-laced tannin that can sometimes overwhelm.
Made from Cabernet Sauvignon and Syrah, this interesting blend seems ready to drink now. It's soft and smooth in the mouth, with opulently ripe flavors of blackberries, chocolate, bacon, sweet oak, pepper and a touch of funk.
Made from Cabernet Sauvignon and Syrah, this is soft and rich. It's forward in blackberries, cherries, dried currants and mocha flavors, wrapped into firm tannins. Drink it now before the fruit fades away.
Made from Cabernet Sauvignon, Cabernet Franc, Merlot and a drop of Petit Verdot, this opens with aromas of red currant, cedar, toasted notes and a whiff of exotic spice. Black pepper, espresso and grilled herb accent the core of fleshy black cherry and cassis. Tightly wound tannins provide the framework and leave an astringent finish, while an anise note marks the close.
Made from Cabernet Sauvignon, Merlot and Petit Verdot, this Bordeaux blend is dry, with smooth tannins. It has complex blackberry, currant, raisin and smoky oak flavors, and is at its best now and for the next two years.
Made from Cabernet Sauvignon, Merlot and Petit Verdot, this is a good, smooth wine that shows its Napa origins in the ripeness of fruit and classy tannins. Floods the mouth with blackberries and oak. There's a certain sharpness that cuts through the richness and lasts through the finish, which may limit ageability, so drink soon.
Made from Cabernet Sauvignon, Merlot and Syrah, this red wine shows the full body, rich tannins and overall elegance of Baldacci's red wines. It's powerful in blackberry, plum, currant, bacon and black-pepper spice flavors, and the tannins are strong but ultrarefined. Drink now–2015.
Made from Cabernet Sauvignon, Merlot and Zinfandel, this blend is stylishly dry and smoothly balanced. It offers upfront blackberry, cherry, cassis, chocolate and licorice flavors for drinking now.
Made from Cabernet Sauvignon, Sangiovese and other varieties, this is a charming red wine for drinking now. It's definitely on the sweet side, like cherry pie with a toasty crust.
Made from Cabernet Sauvignon, Sangiovese, Barbera and a few other varieties, this is dry and complex. It has cherry, plum, red licorice, spice and cedar flavors.
Made from Cabernet Sauvignon, Sangiovese, Cabernet Franc and Petit Verdot, it's a little high in alcohol and astringently tannic, but it has deep flavors of red- and black-fruit liqueurs and new oak. It's a heady wine that would pair well with robust fare.
Made from Cabernet Sauvignon, this has funky, yeasty aromas of pink grapefruit and passion fruit that turn citrusy and briny if given time. On the palate, this recalls orange juice. Orange, grapefruit and generic tang proceed from the flavor profile to the finish.
Made from Cabernet Sauvignon, this is a caramel-dominated rosé, the red berry fruit some way behind. It is fresh, with some attractive acidity. Screwcap.
Made from Cabernet Sauvignon, this is a soft, rounded rosé, with red fruits right to the fore. With its attractive acidity, it is dry and very food friendly. Ready to drink.
Made from Cabernet Sauvignon, this wine is dark reddish-pink and unusual in its unadulterated cassis flavor and suggestion of charcuterie. Intense and slightly smoky, it's an interesting example of how Cabernet can be tamed to a rosé. It would pair interestingly with a cold steak salad.
Made from Cabernet Sauvignon, Zinfandel and Syrah wine that's been aged seven years in French oak and fortified with four-year-old Charbay Syrah brandy, this vintage selection is aromatically stunning in chocolate, tobacco and dried ginger candy notes. Balanced and rich, it finishes semidry, with a viscous taste of almonds and dried cranberries, both of which would make a good pairing, atop a selection of gooey cheeses.
Made from Caladoc, a grape variety created in 1958 by crossing Grenache and Malbec, this medium-bodied rosé is restrained in style, with ginger and citrus notes accenting strawberry fruit. It's dry and refreshing on the finish. Drink now.
Made from Carignan, Mourvèdre and Grenache, this comes from Chile's budding small-lot movement. It is floral but sweaty on the nose, while the palate is citrusy but also feral. Pink grapefruit and passion fruit flavors finish with a citric blast.
Made from Carneros-grown grapes, this Syrah strikes the palate as rather candied in blackberries and cherries. It's smooth in the mouth, and the oak brings a pretty layer of smoky cedar.
Made from Carricante grown on the steep slopes of Mount Etna, this opens with a fragrance of Spanish broom, lemon blossom, beeswax and citrus. The vibrant palate doles out nectarine, ripe green apple and toasted pistachio alongside bright acidity and an elegant mousse.
Made from Castelão grapes, this crisp wine has red fruits that burst out of the glass and give a lively aftertaste, with tight acidity. Drink now.
Made from Castelão, the local grape of the Setúbal region, this wine is as bright and clean as possible. The light texture makes it ideal for summer drinking.
Made from Catalanesca, a rare grape from Campania, this vibrant wine opens with delicate aromas of white flower, beeswax and white tree fruit. The easy-drinking but savory palate offers juicy pear, apple and a hint of hazelnut on the finish. Vinity Wine, Panebianco.
Made from Celilo Vineyard fruit, this has a sharp-toned bite to its aromas and flavors. Hints of tropical fruits can be found, but the core of the wine is citrusy. A suggestion of light caramel surfaces on the finish.
Made from Cerceal, this is a delicious wine, lifted by some wood flavors giving a creamed baked apple flavor, with white currants and a final, refreshing burst of citrus.
Made from certified Biodynamic grapes, this robust, 100% varietal red is lush and spicy, full bodied yet high in acidity and bright, fresh flavor. Red licorice, vanilla bean, baked strawberry and a hit of white pepper combine effortlessly for a satisfying experience.
Made from certified organic fruit, this impressively dark and tannic bottling is essentially the second wine of Huia. Dark cherries and vanilla finish firm. Drink it now with grilled meats, or hold it until 2018–2019 and see how it develops in the cellar.
Made from certified organic grapes, this is a medium-bodied blend of Syrah, Grenache, Mourvèdre and Merlot. Bay leaf and black olive aromas add earthy notes on the palate, giving this ripe, chocolaty wine an anchor in the south of France. Drink now.
Made from certified organic grapes, this wine is both savory and tannic, a tad muted on the nose and wanting in texture. Cassis and pipe tobacco stand out most.
Made from certified organically grown grapes, this wisp of a wine is made in a quiet style from a cool year and a relatively cool area of the Napa Valley. Pencil lead, peppercorn and cedar come to mind first and foremost, followed by light, juicy notes of classic cassis. Not overly oaked, the finish suggests chocolate.
Made from Chardonnay and Pinot Gris, this bubbly is light in body and elegant, with a cloud-like lightness. The palate is high toned with flavors of oranges, limes, honey and vanilla bean. The bubbles are scoury. Drink up.
Made from Chardonnay and Pinot Gris, this is fine and delicate, with citrus, flower, vanilla, smoke and doughy yeast flavors that finish crisp and dry. Drink now.
Made from Chardonnay and Pinot Nero, this sparkling wine has a fragrance of apple and almond, with a whiff of bread crust. The creamy palate delivers yellow apple and toasted walnut flavors, a refined bead and crisp acidity.
Made from Chardonnay and Pinot Nero, this sparkling wine offers peach and melon sensations along with notes of bitter almond. It has a vigorous palate with a crisp, clean finish. Pair it with appetizers, salami or cheese.
Made from Chardonnay and Pinot Noir at about half each, this Reserve, which spent 18 months on the lees, is sophisticated, with great depth and complexity, and rich, dense swirls of golden honey and apple.
Made from Chardonnay and Pinot Noir, with a splash of Pinot Meunier, this bubbly is, in a word, delicious. It's so easy to drink, you can't put the glass down. Shows classic Champagne structure, with refined bubbles and brisk acidity. But the raspberry, strawberry, lime and apple flavors are pure California.
Made from Chardonnay and Viognier, this wine opens with peach and apricot aromas that carry over to the palate alongside notes of lemon peel and honey. While it opens strong, it finishes abruptly.
Made from Chardonnay from the Côte des Blancs, this intensely crisp and fresh wine is maturing well, although it's nowhere near ready to drink. It is a fine wine: tight, steely, mineral in character with citrus acidity balanced by warmer apricot and crisp apples. Drink from 2018. The Special Club is a group of growers who rate and taste each other's wines before release.
Made from Chardonnay grapes, this metodo classico opens with creamy aromas of apricot, honey, citrus and blanched almond. The wine feels smooth, rich and silky on the finish, with small, elegant perlage.
Made from Chardonnay grown in the Russian River Valley and Clarksburg region of the Sacramento Delta, this bright, clean wine has orange and pineapple flavors, with a yeasty influence and a honeyed finish.
Made from Chardonnay, Pinot Nero and Pinot Bianco, this wine offers a fragrance of lemon peel and yellow flower. The creamy palate offers apple, pear and pastry notes. A smooth texture balanced by fresh acidity yields a clean finish.
Made from Chardonnay, Sauvignon Blanc and Viognier, this fruity white shows lots of complexity for the money. It's crisp and off-dry, with citrus, peach, honeysuckle and spice flavors finished with a kiss of smoky, vanilla oak.
Made from Chardonnay, this is a dry sparkling wine, pert in acidity, with rich flavors of yeast and citrus fruits. It's a bit scoury in the mouth, with edgy bubbles. Drink now.
Made from Chardonnay, this pretty sparkling wine from northern Italy opens with a delicate fragrance of white fleshy fruit and walnut. The crisp, refreshing palate offers green apple and a hint of almond.
Made from Chenin Blanc, harvested at night, and with a delicate botrytis edge, this is a fresh wine, reveling in honeyed acidity, with quince and honey-and-lemon flavors. It's fresh to drink now, but will certainly age.
Made from Cinsault grapes, this is a reductive, salty and somewhat intense wine at first, that settles nicely into developed flavors of ripe strawberry, peach and vanilla. With substantive weight and breadth, it offers a pleasing texture and body without ever getting bogged down. This is a fine wine for the table.
Made from Clarksburg grapes, a small appellation near Lodi, this soft Merlot tastes a touch metallic and its blackberry and cherry notes finish a tad bitter.
Made from classic Bordeaux varieties with Syrah, it's dry, rich in tannins and complex, with flavors of blackberry, fresh herb and oak. But it's quite soft, with extraordinarily high alcohol that gives it a Cognac-like burn.
Made from Cold Creek and Wahluke Slope fruit, this pure Syrah is compact and dense, and it reveals blueberry and boysenberry flavors that are set in a frame of coffee-flavored tannins. The acids are suggestive of lemon verbena, and the 15.5% alcohol shows a little heat in the the throat.
Made from Cortese grapes from northern Italy, this bright and easy white wine offers drying mineral notes that frame a solid core of yellow fruit and citrus. The wine is light, lean and washes down beautifully.
Made from Dão's signature Encruzado grape, this has ripe almonds, yellow fruit and a seductive perfumed character. It's a rounded wine, the acidity well integrated into the ripe character. Drink now, but could age a year.
Made from dense, rich, perfumed Baga, this is a structured wine. Layers of wood aging and strong tannins give a dark, brooding character. The wine is balanced and almost ready to drink, but is always likely to be firm and dry. Drink from 2017.
Made from dried Albana grapes, this dessert wine opens with ripe yellow peach and apricot aromas that carry over to the savory palate together with acacia honey and toasted hazelnut notes. Fresh acidity balances the sweet flavors.
Made from dried Nebbiolo grapes, this full-bodied wine opens with aromas of spiced plum, dried flower, vanilla and nutmeg. The monolithic palate offers steeped plum, raisins, anisette, coffee and mocha alongside velvety tannins and the warmth of alcohol. The fruit is starting to dry up on this, so best to drink up over the next few years.
Made from dried Nebbiolo grapes, this structured wine weaves together plum, raisin, leather, earth, carob, balsamic and mineral notes. Combining power and finesse, it's well balanced but still young, with a firmly tannic backbone. Drink after 2017.
Made from dried Negroamaro grapes, this robust wine opens with earthy aromas of tilled soil, hay, leather, game and mature black fruit. The palate delivers dried date, bitter prune and licorice alongside astringent tannins.
Made from DuBrul Vineyard fruit, this has lush strawberry and raspberry flavors that dig deep into the core, supported by a base of minerality. The tightly-focused finish includes echoes of toasty barrel-derived flavors.
Made from eight vineyards located throughout this sprawling appellation, this wine showcases the art of the blend, and is an extraordinary achievement for its sheer opulence. Offers wave after wave of Pinot flavor, with superb tannins and mouthwatering acidity. The fact that this is Merry Edwards's least expensive Pinot Noir is amazing and makes it a special buy. Production was 2,370 cases.
Made from Elerding Vineyard fruit, this wine is aged in 100% new oak for 24 months. It's dark and concentrated, and it deals attention-grabbing barrel-derived flavors of dark chocolate, licorice and espresso. The black cherry flavor has the grip and power to handle the barrel influence, but the wine will profit from additional bottle age.
Made from equal parts Cabernet Sauvignon and Merlot, this wine is flamboyantly rich and opulent in fruit. The cherry pie and blackberry tart flavors finish sweet, with a bracing scour of tannins and acidity. Should hold in the bottle for some years in a good cellar.
Made from equal parts Cabernet Sauvignon and Petit Verdot, with an additional 20% Malbec, this is a spicy, sturdy, full-bodied wine rich in restrained red fruit, leather and a healthy dose of tannin.
Made from equal parts Greco and Fiano, Campanaro is Feudi's flagship white wine and exhibits fleshy tones of mature peach, honey and pear. Thanks to its crisp acidity, it would make an idea companion to cheesy pasta dishes. A wonderful wine overall.
Made from equal parts Grenache Blanc and Viognier, this wine shows tangerine jam, lime, honeysuckle and vanilla flavors, brightened with brisk acidity. It's dry, with refreshingly low alcohol. A good white wine to drink now with a wide variety of foods.
Made from equal parts of Cabernet Sauvignon, Cabernet Franc and Merlot, this is dry, tannic and oaky, and it offers blackberry jam and black currant flavors.
Made from equal parts Pinot Noir and Chardonnay, this still young Champagne is rich in the Taittinger style, with an elegant poise that is impressive. The wine, with its apricot and ripe apple fruit, is generously tempered by bright acidity and a crisp edge. Drink from 2021.
Made from equal parts Zinfandel and Petite Sirah, this blend seems to detract from the purity of both. The result is interesting and even dramatic in ripeness, but a little muddied, with hard tannins making it tough despite a rich center of blackberry and cherry jam.
Made from equal proportions of Pinot Noir and Chardonnay, this vintage sparkler is dry and doughy, with an inviting brightness of acidity. It sizzles in a lovely display of peach, nectarine and strawberry, with a slight nuance of vanilla and hazelnut, remaining dry and balanced through the lengthy finish.
Made from equal proportions of Tempranillo and Garnacha from the winery's estate vineyard, this young wine is barrel forward with notes of char, toast and mocha. The fruit flavors are light and juicy with cranberry and barrel spices extending through the finish.
Made from equal thirds Cabernet Sauvignon, Cabernet Franc and Merlot, varieties the are co-fermented and then aged in French oak for 22 months, 60% of the oak new, this is a dusty, leathery and earthy wine. Lightly styled, it shares a deep expression of blackberry, dark chocolate and coffee.
Made from estate-grown Dijon clones, this saw a touch of new oak. It's fruity and forward, as befits the ripe vintage, but stops short in the finish. There's also a light streak of vanilla and a suggestion of ginger.
Made from estate-grown fruit near the chilly Sonoma Coast town of Freestone, this is a fully layered wine, expertly balanced in acidity yet offering plenty of full-figured mouthfeel and viscous pleasure. It delivers an electric mix of Meyer lemon, minerals and brioche, and will please a diverse range of palates.
Made from estate-grown fruit sourced high in the Sierra Foothills, this is a black, true-to-type Petite Sirah. It's packed with dusty coffee, chocolate and tobacco.
Made from estate-vineyard fruit, this is a blend of three-quarters Cabernet Sauvignon, with Cabernet Franc, Merlot and Petit Verdot. Each new vintage seems to bring a bit more depth to the wine, and the flavors of berry and plum remain fresh, with a gentle kiss of new oak.
Made from estate-vineyard fruit, this Merlot is medium bodied, and it has a mix of red fruit flavors, plus grace notes of leaf and mushroom. The finish leaves an impression of dried toast.
Made from estate fruit, this wine offers tart blueberry and plum flavors along with drying tannins. The nose displays some volatile aromas, which carry onto the palate. Depending upon your particular sensitivity, this may or may not enhance the experience.
Made from estate grapes, this combines 54% Malbec with 38% Cabernet Sauvignon and smaller amounts of Syrah and Petit Verdot. Rich as cherry pie, highlights of clove and nutmeg dot the brawny, elongated tannins as the lengthy finish adds a hint of mocha.
Made from Falanghina, a variety native to Campania, this sparkler shows heady aromas of white spring flowers and Golden Delicious apple. The palate is vivacious and refreshing, featuring apple and pear layered with hints of nut and pastry dough.
Made from Fer Servadou, Duras and Syrah, this is a wine with a truly local pedigree and a modern style, with prominent new wood. There are aromas that talk of wild heather and a dry landscape and palate notes of spice, ripe berries and prunes.
Made from fifty-year old Sangiovese and Ciliegiolo vines, this wine has aromas of violet, cherry and earth with whiffs of tobacco leaf and smoke. The palate delivers black cherry, white pepper and nutmeg mingled with balsamic notes. It's smooth with fine tannins.
Made from foot-trodden grapes, this is a rich, structured style of Reserva Port. Higher-than-usual alcohol does give a burn on the palate. but get past that and there's an impressive array of dried fruits, ripe damsons and a structure that will allow the wine to age. It will drink at its best from 2017.
Made from Frappato, this opens with aromas of citrus and a yeasty note of bread crust. The palate offers apple, lemon zest, grapefruit and toast alongside vivacious bubbles and brisk acidity.
Made from free-run juice, this offers aromas of dried cherries, dessicated watermelon and clove. Plummy fruits and sour cherry show on the palate.
Made from Friulano, Pinot Grigio, Sauvignon, Malvasia and Ribolla Gialla, this blend represents the major white varieties in Friuli. It offers aromas of Spanish broom and lemon drop, with apricot and mineral flavors that finish long and clean.
Made from Friuli's classic white grape, this vibrant wine leads with aromas of honeysuckle, baked pear and flint. The elegant, linear palate delivers yellow apple, Bartlett pear and lime zest accented with notes of sage, clove and cinnamon. Fresh acidity gives a bright finish.
Made from fruit cultivated according to the principles of biodynamic viticulture, this leads with aromas of Spanish broom, yellow apples and light spice notes. The reserved palate offers tart green apple, pear, citrus and a hint of beeswax alongside crisp acidity.
Made from fruit from what many consider to be the finest site for growing Syrah in the state, this wine opens gracefully to reveal scents of plump berry, vanilla and tobacco. Briefly aged in a mix of one- and two-year-old French oak barrels, it offers concentrated berry and black cherry flavors that never turn syrupy. The crisp acidity suggests cellaring for up to a decade.
Made from fruit grown across the valley, including Chiles Valley and Calistoga, this wine also includes 14% Petite Sirah and 2% Cabernet Sauvignon. It is above all savory and relatively restrained, elegant in red fruit, soft mellow tannin and balanced acidity, with a lingering taste of wild blueberry.
Made from fruit grown at a high elevation and in volcanic soil, this is a leathery, full-bodied tannic Syrah. A taste of roasted coffee marks the finish.
Made from fruit grown both on Howell and Diamond mountains, this wine is powerful and concentrated, bursting in mountain tannins. Waxy plum, dried herb, graphite and pencil shavings provide a savory tangy underbelly of woody accents, met and complemented by robust black cherry and cassis, the palate rounded at the finish.
Made from fruit grown in the eastern reaches of the Vaca Mountains, a warm place for grapes, this 100% varietal wine delivers a voluptuously smooth experience, shining in baked cherry and plum. Amid its biting tension of ripeness awaits a swath of dark chocolate and tobacco.
Made from fruit grown in the Hudson Vineyard on the Napa side of Carneros, this Chardonnay is rich, creamy and soft. There's a touch of dried herbs to the orange, banana-cream pie and butterscotch. Opulent and dry, it's made to drink now with rich fare.
Made from fruit selected across this southern Burgundy appellation, this wine has a touch of minerality and more attractive white fruit. It's rich, soft, full-bodied and fruity. Drink now.
Made from fruit sourced from a parcel in Fourchaume, this fruity wine offers green fruit flavors that are cut by the minerally texture. It is crisp, taut and nervy, and it needs a few years to show its best.
Made from fruit sourced from a small premier cru that's located next to the famous Clos des Mouches, this is juicy, round and ripe, with a great swathe of soft, fleshy tannins.
Made from fruit sourced from McFadden's certified-organic vineyard, this bright Chardonnay is a zesty mix of kiwi, lime and fig flavors that are layered with acidity.
Made from fruit sourced from the mighty Ferrington Vineyard, this tank-fermented Gewürztraminer is crafted without oak or malolactic fermentation. The result is a light, lemony and floral wine, with moderate acidity and a note of chai tea on the finish that lends an exotic edge.
Made from fruit sourced from the well-known Paragon Vineyard, this 100% Albariño is smooth and spicy, and its brilliant acidity highlights the green apple, citrus and vanilla flavors. Try this as an alternative to Pinot Grigio or Sauvignon Blanc.
Made from fruit that's sourced from over 50-year-old vines, this is a rich, concentrated single-vineyard wine. It shows notes of tropical fruit and pear, with just the right amount of crisp acidity. A dash of pepper gives spice to the wine. Showing its origins in the cool region of Weinviertel, the wine ends with a crisp bite of lemon.
Made from fruit that's sourced from the Buçaco Mountains in the east of Bairrada, this wine is rich and elegant, and its juicy fruit provides a counterbalance to the structure. With its youthful fruitiness, this is worth aging for another 2–3 years.
Made from fruit that's sourced from the northern Côte Chalonnaise, this structured wine shows crisp acids and bright yellow fruits, with a sense of richness that comes from the vanilla and apricot flavors. The finish is laced with refreshing acidity.
Made from fruit that was sourced entirely from the 1.5-acre estate vineyard, this limited-production, Dijon-clone-based Chardonnay captures the essence of the Abeja style. Complex, stylish and buttery, it's a striking, fruit-laden wine. The long, clean finish mixes a flavor of citrus rind with a streak of butterscotch.
Made from fruit that was sourced from a 2.4-acre plot on the steep slopes of Vergisson, this is an intense, ripe, wood-aged wine. The acidity is allied to the spice and yellow fruit flavors. A concentrated wine of great purity, this is worth aging for several years.
Made from fruit that was sourced from Central Otago's Bendigo subregion, this is a ripe and concentrated wine that still manages to show a surprising degree of elegance on the finish. Black cherry fruit is framed by maple syrup and brown sugar timbering. The wine seems chunky and full at first, but it smooths out and turns supple by the finish. It should drink well for the next five years or more.
Made from fruit that was sourced from Olsen Vineyards, this Syrah's blackberry, cherry and pepper flavors and fine-grained tannins combine to make a wine with good length and a clean finish.
Made from Gamay on the granite soil of Beaujolais (hence the wine's name), this is a just pink colored wine that has apple and orange flavors. It's touched by an steely character that gives the wine texture and will allow it to age in bottle. Drink now, but better from 2017.
Made from Garganega grapes, this wine has intense aromas of stone fruit, crushed tomato vine and cantaloupe reminiscent of a Sauvignon bianco. The straightforward palate offers pineapple, peach and mint alongside fresh acidity. Peter/Warren Selections, Haw River Wine Man.
Made from grand cru Pinot Noir, this wine is beautifully balanced as well as fruity. Signs of maturity add flavors of croissants to the textured white fruits. The wine has concentration and a tight, tangy, mineral aftertaste that balances its riper side. Drink now.
Made from Grand Cru vineyards in Mesnil-sur-Oger on the Côte des Blancs, this beautiful wine is maturing well. The ripe, creamy pineapple and spice character has softened the natural minerality of the texture. Full in the mouth, ripe and rounded, the wine will age more, so drink now, or better, keep until 2017.
Made from grape must that is heated before fermentation, this is powerful and concentrated, with a rich and very dense character. Prune, dried fruit and fresh plum notes combine with an intense background of acidity. Age for at least five years.
Made from grapes grown in a coastal, cool-climate vineyard, this Chardonnay is gracefully minerally and acidic. It has all the tart, wet-stone tang you could want, along with intense quince, golden mango and Asian pear fruitiness. This lovely wine is worth every cent of its price.
Made from grapes grown in Santa Barbara County's oldest commercial vineyard, one of the region's winemaking pioneers presents aromas of citrusy meringue atop a core of toasting wood. The wood vanishes on the palate, leaving light and racy apple spritzer flavors with a grand show of minerality.
Made from grapes grown in the Ritchie Vineyard, as well as others, this rich, mineral-laden expression of the variety is balanced and savory, with a touch of salty brine. Golden-hued, it shows complexity and focus, with a nuanced palate laced with apple skin and pear notes.
Made from grapes grown in the Russian River, Alexander and Sonoma valleys, this yeasty, bread wine imparts flavors of dried plum and almost prune. It's ripe and full bodied with a taste of tar.
Made from grapes grown in the top vineyard site in Roero, this elegant wine entices with aromas of violets, perfumed berries and sweet cake spices. The juicy palate doles out lip-smacking cherry-berry fruit accented by mint, clove, and orange peel, accompanied by lithe tannins and bright acidity. Drink now through 2018.
Made from grapes grown on the Olivet Lane Vineyard, this wine features a ripe softness marked in sandalwood, cherry and earthy strawberry, the body and acidity levels moderate.
Made from grapes picked early specifically for rosé, this bone-dry wine keeps alcohol low and flavors rich. A pale copper hue, it offers flavors that mimic a cava, without the bubbles. Racy minerality underscores a juicy, fruit-driven palate of lemon, lime and orange. A hint of coffee and crème brulée pokes through the refreshing finish.
Made from grapes planted in 2006, this Syrah reflects its young-vine fruit in the form of light, primary, somewhat grapy flavors. It shows traces of herb and tobacco, which are balanced by tannins. All in all, this a promising start for this new vineyard block.
Made from grapes sourced from a single vineyard, this is an intensely minerally Champagne. It is dry and austere, with citrus fruits dominant. The wine needs to age to bring out all of the richness and toast flavor, but it will always be a structured Champagne. This is very much a food wine.
Made from grapes sourced from an inland Mendocino County appellation, this is at first forceful, tannic and dusty, with strong red-berry and blueberry flavors. A tad decadent, it settles down nicely in the glass.
Made from grapes sourced from Domaines Devillard's 12 acres of premier cru Mercurey vineyards, this rich, weighty wine has ripe red fruits that are layered with new wood and tannins. A structured effort that's meant to age for five years and more.
Made from grapes sourced from the Gebling Vineyard, this has broad, ripe yellow fruit and a touch of spice. With its rich mouthfeel, it is a serious wine, both complex and intense. Age for at least a year. Screwcap.
Made from grapes sourced from vines planted in 1902, this is a huge, powerful, minerally wine. It's currently tight as a drum, with solid tannins and great density that pair with ripe plum and wood flavors. The acidity that appears on the finish promises long-term aging.
Made from grapes sourced from vines that were planted in 1955, this is ripe and rich. The fruit is still reticent, but it will develop into a concentrated, full-bodied wine. Its density is balanced by a firm, minerally structure. Age this for 2–3 years.
Made from grapes that have been exposed to muffa nobile or botrytis, this lovely dessert wine boasts sensations of candied fruit, dried apricot, almond and ripe yellow peach. The rich flavors are balanced with freshness, making it an ideal meditation wine to sip after dinner or pair it with seasoned cheeses.
Made from grapes that were sourced from two parcels, this Pommard is firmly structured, and it shows fine red-fruit flavers that sit under the dark, dense tannins. It has a ripe yet minerally texture.
Made from grapes that were sourced from vines close to Vosne-Romanée, this has all of the structure of a Nuits-St-Georges, with the power and density of Vosne-Vosne-Romanée. Delicious, concentrated black fruits pair with the acidity and the core of tannins.
Made from Grecanico, fermented and aged in terra-cotta amphorae, this amber-colored wine delivers a great depth of flavors that include dried apricots, orange zest, cured meats, Mediterranean herbs, lemon drop and forest floor alongside energizing mineral. It would make a great vino da meditazione. Drink through 2021.
Made from Grechetto, a grape widely planted in parts of Umbria, this opens with aromas of apricot, tropical fruit and citrus. The delicious palate offers crisp acidity and flavors of ripe peach, cantaloupe, lemon zest, almond and thyme.
Made from Grechetto, Procanico, Pinot Bianco and Voigner, this opens with an alluring fragrance of lemon zest, golden apple, tropical fruit and spice. The palate offers pineapple, creamy ripe peach and pear flavors that are energized by mineral notes.
Made from Grenache and Mourvèdre, this is a soft, gently polished wine that's rich and sweet in cherry pie, mocha and spice flavors, with a touch of smoky oak.
Made from Grenache Blanc and Viognier, this pretty and enormously likeable white wine was barrel fermented. It has pleasant flavors of citrus fruits, raspberries, vanilla, white pepper, buttered toast and sandalwood. The finish is clean and zesty.
Made from Grenache Blanc, Roussanne, Clairette and Marsanne, this wine has a soft nose of white peach and lemon zest. It is slightly stiff on the palate, with flavors of white peach, fennel bulb, apricot and rye. The finish is marked by a slight touch of menthol followed by a burst of tangerine flavor.
Made from Grenache, Malbec, Pinot Noir and Tempranillo, this is a light, zesty and dry wine. Light copper-pink in color, it is high-toned in grapefruit, plum and peach, completely bright and refreshing. Easy to love from start to finish, it finishes with a twist of tart lemon.
Made from Grenache, Syrah and Mourvèdre, this is a simple, soft wine. It shows California-sweet raspberry and cherry flavors. You can even chill it a little bit.
Made from Grenache, Syrah and Tempranillo, this wine scores high on the ripeness scale with jammy raspberry and cherry flavors accented with vanilla and sweet bacon. Ready to drink now with umami-based fare like sausage, bacon or ham.
Made from Grenache, this fresh and deliciously fruity wine has a soft side from its ripe berry fruits and warm acidity. Produced in Languedoc, the wine has a sunny character, full of life and lightness.
Made from half Merlot and half Petite Sirah, and aged in French oak, only 30% of it new, this wine shows well in a dusting of mocha powder and blackberry, the flavors built around a thick, dense torso of soft tannins. Succulent, it's full bodied but well mannered and easy to enjoy.
Made from hand-harvested Chardonnay from certified biodynamic vineyards, this is a pure, crisply fruited wine. Delicious red apples dominate along with tangy, mineral acidity. As it ages, it will produce a ripe and creamy character. Drink from 2016.
Made from hand-picked grapes and unfiltered, this is a richly concentrated, full-bodied Merlot with an abundance of sweet, juicy black plum and freshly roasted coffee flavors. Two years of aging in French oak results in a supple, silky wine with beautifully integrated tannins and pleasant notes of darkly toasted wood. A great pairing with roasted pork tenderloin.
Made from head-trained vines planted where California winemaking pioneer Agoston Haraszthy first grew the variety 150 years ago, this lush wine offers intense aromatics of tar, brick and smoke, with briary blackberry secondary on the nose. The finish is topped by flavors of cocoa and a sprinkling of black pepper.
Made from Howell Mountain and St. Helena fruit, this wine is rich and savory, with black currants and cassis, a tang of minerality and plenty of rich, toasted oak flavor. The finish is dry, but the tannins are quite strong. This 100% Cabernet needs serious time in the cellar; hold until 2018, and it could go for another decade.
Made from Kiona Vineyards fruit, this Red Mountain Cabernet Sauvignon has the dark fruit and the dense tannins one might expect. But that meaty power is leavened by natural acidity. A highlight of orange peel accents the deep flavors of cassis and smoke. It turns a little chalky at the tail end.
Made from Lava Cap's estate grapes, with small amounts of Petite Sirah, Zinfandel and Cabernet Franc, this is a bright, earthy Barbera. Rustic and juicy with mouth filling plum and blackberry pie flavors, it's not shy, but entirely balanced, a treat for seekers of California Barbera.
Made from Loire Valley fruit, this has the tangy, herbal character typical of cool-climate wines. Drink now.
Made from Loire Valley fruit, this is a soft rosé—the word Dry indicates it is off-dry rather than Brut. It has sweetened strawberry juice and a jammy character, with little in the way of acidity.
Made from low-yielding, 70-year-old vines, this is a dense wine with an almost-dark structure and ripe red-plum flavors. Powerful, it obviously will be better with food and could even benefit from decanting before drinking. Age this concentrated wine until late 2016.
Made from Malbec, this is a full-bodied, dry rosé, with ripe strawberry fruit. It has the acidity that carries the wine, but is more of a food rosé than an apéritif.
Made from Malbec, this is a ripe, tangy wine. It is dry and fresh, crisp with acidity and red currant fruits. There is a round, smooth aftertaste. Drink now.
Made from Malbec, this lightly structured wine tastes rich while also fruity. Caramel flavors go over the red berry fruits and give a rounded, still fresh aftertaste.
Made from Marche's Passerina grape, this offers zesty citrus, apple, butterscotch and vanilla sensations. The mouthfeel is a bit rough because of hard-edged bubbles.
Made from Merlot and Cabernet Franc, this structured red offers aromas of black currant, toast, graphite and a whiff of cedar. The firm palate offers coconut, coffee, grilled sage and red berry alongside bracing tannins. Drink sooner rather than later to capture the fruit richness.
Made from Merlot and Cabernet Sauvignon in equal parts, this wine aims for the fences and largely succeeds. It's stupendously delicious and addictively drinkable, bearing blackberry and blueberry jam, mocha, anise and sandalwood flavors. It will probably pick up bottle nuances in a few years, but why wait?
Made from Merlot and Cabernet Sauvignon, this wine tastes like it was treated to the most modern winemaking techniques designed for maximum extraction. It's soft and gentle, with jammy, pie-filling flavors of cherries, blackberries, currants and black raspberries.
Made from Merlot grapes repassed, or fermented over, the pomace of previously fermented Petit Verdot and Malbec grapes, this powerful Merlot is imbued with a distinctly bold, textured mouthfeel and firmness of tannins. It's deeply, richly concentrated in black cherry and berry flavors, but there's also an intriguingly briny, umami element that reverberates through a long finish.
Made from Merlot, Cabernet and Syrah, it has a soft but elegant palate. Fleshy black cherry, blackberry and spicy blueberry are accented with notes of white pepper and clove alongside smooth, silky tannins. Enjoy this soon.
Made from Merlot, Cabernet Sauvignon and Cabernet Franc grown in the warm Happy Canyon region of the valley, this shows the greatness of the 2007 vintage. It's ready to drink, bearing soft, gentle tannins that frame flavors of blackberry and cherry jam, chocolate, vanilla and sweet, smoky oak.
Made from Merlot, Cabernet Sauvignon and Syrah, this has a rustic texture that frames raisin, currant and sandalwood flavors. It will pair well with beef ribs.
Made from Merlot, this blush is a bit on the heavy, fruity side. It has vanilla and caramel-infused flavors of cherry pie filling and spices that finish sweet and spicy.
Made from Montepulciano and Cabernet Sauvignon grapes, this has wild rose, citrus peel and Mediterranean brush aromas. The bright, informal palate offers sour cherry and crushed strawberry flavors accompanied by zesty acidity.
Made from Montepulciano grapes and Visciola cherries, this highly unusual dessert beverage has overly sweet aromas of rose, hand soap and air freshener. The palate offers dense cherry and almond alongside fresh acidity that saves this from being too gooey.
Made from Moscato di Canelli, this dessert wine is more like a still wine in bouquet, not exuding sweet as much as floral. On the palate, it's a different story, taking on richness and thickness around flavors of baked apple and nutmeg, finding a good balance on the finish.
Made from Moscato Giallo grapes harvested late though still at low Brix, this is meant to serve as a dessert wine as it is slightly sweet, with 78 g/L of residual sugar. The aromas are pure and fully expressive of jasmine in bloom followed by apricot and honey. Light in alcohol, it shows a slight sweetness in the midpalate. Otherwise, it finishes dry, making it serviceable as an apéritif or midday-in-the-garden wine.
Made from mostly Merlot grapes that went direct-to-press to preserve color and tannin, this is a dark, pink and nutty wine, full-bodied and somewhat intense. While dry, the fruit leans toward the tangy end of the spectrum. It's food friendly and thirst quenching.
Made from mostly Pinot Noir grapes, with an addition of 8.8% Chardonnay, this Méthode Champenoise wine is sultry in raspberry cream and crème brûlée, with enough acidity to keep it fresh in the glass. The finish offers a taste of toast with ginger jam.
Made from mostly Syrah and Cabernet Sauvignon, this is a compelling wine to drink now. It exudes concentrated flavors of raspberry and cherry that taste like they have been baked in pie crust and sprinkled with baking spice. Notes of bacon, licorice and sandalwood add further complexity. The structure is superb, with citrusy acids and supple tannins. All profits from the sale of this wine go to Jonata's vineyard crew.
Made from mountain grapes, this is an extraordinarily rich, concentrated young Cabernet Sauvignon. It's marked by classic varietal flavors of blackberries, black currants, dark chocolate and cassis liqueur. A minor quibble is that it's too soft and melted for further development, but it scores high on the deliciousness scale.
Made from native Cayuga grapes, this softly pétillant sparkler is pleasantly frothy, and features brisk, lemony acidity. Just a shade sweeter than brut, it's fruity and forward, with ample stone-fruit and blossom notes. Finishes with a dainty lacing of sugar. Drink now.
Made from native grape Caprettone, this savory wine beckons with inviting fragrances of white flowers, nuts, yellow apple, citrus and flint. The focused palate delivers nectarine, lemon zest, pear, mint and mineral accented with Mediterranean herbs. Crisp acidity gives a refreshing finish. Vinity Wine, Panebianco.
Made from native grape Catarratto, this easy-drinking wine opens with aromas of white flower and stone fruit. The palate delivers white peach and lemon zest flavors alongside fresh acidity, ending bright.
Made from native grape Friulano and fermented in large casks, this full-bodied, sophisticated wine opens with delicate aromas that recall lemon blossom, acacia and walnut. The linear palate offers Bartlett pear, lemon zest and golden apple accented with notes of bitter almond. This will develop complexity over the next few years. Drink through 2018.
Made from native grape Molinara, this opens with aromas that recall red cherry and a whiff of hay. The palate offers wild strawberry, crunchy apple, pink grapefruit and white almond alongside lively acidity.
Made from native grape Monica, this offers a fruit and spice fragrance. The palate delivers ripe cherry and black pepper with subtle notes of well-integrated  oak. With its smooth texture, fine tannins and fresh acidity, it's a perfect red for grilled fish.
Made from native grape Nosiola, this straightforward white has subdued aromas of Alpine flower and citrus. The crisp palate delivers lime, lemon zest and a hint of grapefruit alongside bright acidity.
Made from native grape Pallagrello Nero along with 5% Aglianico and 5% Casavecchia, this robust wine opens with aromas of black fruit, earth, game, leather and black spice. The dense palate delivers rich blackberry, black cherry and black pepper, with robust tannins and a solid acidic backbone. Drink after 2016.
Made from native grape Piedirosso cultivated in volcanic soil near Mt. Vesuvius, this savory wine opens with berry and spice aromas. The palate delivers rich flavors of juicy cherry, raspberry and black pepper along with supple tannins and fresh acidity. Made to be drunk young.
Made from native grape Susumaniello, this conveys aromas of charred earth, mature plum and a hint of coffee bean. The soft, dense palate offers juicy black cherry, pomegranate, licorice and a note of black pepper alongside ripe, velvety tannins. Drink through 2016.
Made from native Portuguese grapes, this Lodi-sourced Port-style wine has a strong, sweet nose of big-time ripe cherry and blackberry with a hint of meat, almost jamón. Balanced on the finish, veering slightly too sweet midpalate.
Made from nearly equal parts Cabernet Sauvignon, Merlot and Cabernet Franc, this adds a handful of Petit Verdot for good measure. Smooth, round and approachable, it offers a powerful grip and dense black fruit, finishing with balanced acidity.
Made from Nebbiolo aged in large casks, this garnet-colored wine offers lovely fragrances of rose petal and woodland berry. The elegant palate doles out crunchy red cherry, crushed raspberry, clove and mineral, alongside smooth, polished tannins. Fresh acidity adds vibrancy. Drink through 2019.
Made from Negroamaro, this coppery, peach-hued rosé is rather weighty, with flavors that run toward cherries and chocolate. You could serve it with rich seafood dishes, but it can also stand up to grilled beef.
Made from Negroamaro, this opens with aromas of red berry, apple and a whiff of wild flower. It's bright and refreshing, offering raspberry notes and a hint of white pepper alongside crisp acidity.
Made from Nerello Mascalese and Nerello Cappuccio, this shows bright berry aromas of blackberry and cassis, with cola, dried ginger and polished mineral notes. The mouthfeel is clean and bright, with a touch of chopped mint.
Made from Nerello Mascalese that was harvested in 2010 and 2011, this dry wine opens with bold aromas of berry, dried fruit and cassis. Tangy acidity gives the wine a bright and lively mouthfeel. Overall, it's silky, long and intense.
Made from Nerello Mascalese, this bright sparkler offers aromas of white and yellow flower and dried fruit. The palate doles out candied nectarine, toasted bread crust, ginger drop and a hint of walnut alongside tangy acidity.
Made from Nerello Mascalese, this opens with aromas of spice and black fruit. The palate offers black cherry, licorice, black pepper and subtle oak alongside bracing tannins. You'll also notice a subtle warmth on the finish.
Made from Nero d'Avola from old, pre-phylloxera vines, this opens with subdued violet, leather and underbrush aromas. The dense, structured palate evokes blackberry jam, vanilla and licorice. Enjoy through 2021.
Made from Norton, this Port-style wine is dark and brooding, with cooked-down blackberries, tar and sanguine tones on the nose and palate. Thick, tannic and astringent, this might be best alongside an equally rich fillet with blue cheese crumbles.
Made from old Douro vines, this wine is dark, almost black, with flavors as dense as its color. While rich, it is also fruity with blackberry flavor, sweet tannins and a cutting edge of acidity to give a lift at the end. Drink until 2020.
Made from old plantings of Touriga Nacional in the Alentejo, this is a structured wine. Perfumed and juicy, it's rich in dark fruits and powerful tannins. Like any great wine from this grape, it's ready for aging, still densely textured and immense. Drink from 2018.
Made from old vine Touriga Franca, this is an elegant, perfumed wine. There are firm tannins, but the fruit is juicy, spicy, layered with blackberry jam, but also good balancing acidity. To finish, the wine spreads out in the mouth, leaving richness, but always that elegance.
Made from old vines and aged in small barrels, this wine is dominated by oak. Opening aromas include wood, toast and a hint of butter and apples. Oak extract takes center stage on the palate which also reveals citrus peel and a hint of apricot and mineral, as well as firm acidity. It lacks fruit richness.
Made from old vines and aged in wood, this is a rich, dense, now mature wine. The bright red fruit is softened by the wood, rounded out, then balanced with tannins.
Made from old vines and partially fermented in wood, this is a complex wine, offering plenty of pure white fruits. It is very precise in character, crisp, tangy, the edge of wood just a hint.
Made from old vines and vinified in oak, this beautifully rich, very dry wine has both rounded apricots and quince plus a touch of toast. It is still young, fresh and needs to age. Drink from 2017 and the tense, youthful minerality will disappear and become richer and full.
Made from old vines growing in the cooler northern mountains of the Alentejo, this wine is structured and rich both with black plum fruits and from long wood aging. It is a stylish wine that bears its high alcohol well. The freshness of the wine is right there giving everything a lift at the end. Drink this still-young wine from 2018.
Made from old vines grown in a field blend, this is a finely structured wine, fermented in open stone lagares. With its fine tannins, ripe black fruits and concentration, it is an impressive wine that is still aging. The black fruits and tannins will soften and broaden if the wine is kept. Drink from 2019.
Made from old vines of Cesanese, this structured red offers an intriguing fragrance of violets, rose, red berry, scorched earth and a whiff of nutmeg. The bright, juicy palate delivers wild cherry, orange peel, clove and baking spice alongside supple, smooth tannins.
Made from old vines ranging between 100 and 120-years-old, this vibrant white opens with aromas suggesting citrus, orchard fruit, linden blossom, acacia and a whiff of beeswax. On the savory, radiant palate, a mineral vein underscores green apple, grapefruit, and aromatic herb. Give this a few more years to fully develop. Drink 2018 through 2025.
Made from old vines, this complex and structured wine brings out the richness and ripe tannins of 2010. It's firm although the fruit concentration is what shows most strongly. It's an impressive, juicy, red-fruited wine that will age. Drink from 2017.
Made from old vines, this concentrated wine has weight and a tight, mineral texture. Pears and hints of yellow fruits combine with acidity and a contrasting touch of honey. Drink from 2015.
Made from old vines, this is a blend of Syrah and Négrette, with some Cabernet Sauvignon to give extra structure. It has fresh juiciness, with red plum and berry flavors, a touch of sweet chocolate, the wood aging well judged to leave the clarity of the fruit.
Made from old vines, this is a fruity yet concentrated wine. It is rich and creamy, cut by sliced apple freshness. There is a typical Douro minerality that comes from the rocks of the region. Drink this wine from 2016.
Made from old vines, this is a powerful wine that is reminiscent of a dry Port. This gives the wine density and richness, along with firm tannins and flavors from the wood aging. The black fruits are still developing, showing youthful freshness. This intense wine has plenty of development ahead of it; drink from 2018.
Made from old vines, this rich rosé is full of fruit. It has fine acidity as well as wild-strawberry flavors. The texture, lightly mineral, gives the wine a crisp, tight shape. With a fresh aftertaste, the wine will be just right for food.
Made from old vines, this ripe and concentrated wine is smooth and creamy. Good acidity balances the rich fruits, giving flavors of apples, pears and apricots cut by a line of citrus. The wine is ready to drink, although it will be better from 2017.
Made from old vines, this ripe and firm wine is young and still developing. It has black fruits that are lifted by the juicy, concentrated acidity. Structure, spice, pepper and a generous, full palate all point to some aging. Drink from 2017.
Made from old vines, this stunning wine opens with heady aromas of ripe apple and fragrant white flower. Round and creamy, the palate delivers Bartlett pear, white peach and nectarine zest alongside fresh acidity. A white-almond note graces the persistent finish.
Made from old vines, this top wine from Cartuxa (the name means a rough, stony place) is revered in Portugal. Only nine vintages have been made since 1986, a selection of a selection. Figs, superripe black plums, dense tannins, and bitter chocolate are all here. An impressive wine; likely to age over 5–10 years.
Made from old vines, this Zin is still super tight with mouth-drying tannins, and peppery with a base of black fruit and leather.
Made from old Vital vines, this is a rich, beautifully balanced wine. The limestone soil gives the wine its mineral quality, while the freshness and poise comes from the cool Atlantic climate. This perfumed wine is ready to drink.
Made from one of Port's best grapes, this wine is sweet and simple. It has sugary raspberry and vanilla flavors, with a sting of heat from high alcohol.
Made from one of the classic Port varieties, this dry wine shows the possibilities of growing these grapes in a hot California climate. The wine is soft, rich and complex, with cherry, tangerine, cocoa, herb and spice flavors.
Made from one of the great white grapes of Portugal (perhaps in the world), this rich wine, with its floral character, ripe yellow fruits and touches of wood and toast, is impressive and opulent. It has intense fruit flavors and light acidity to give them freshness. The wine is still young now, so enjoy from 2017.
Made from one of the most widely planted varieties in Portugal (known as Tinta Amarela in the Douro), this is a soft wine with attractively juicy fruit that is made to drink young. Its gentle tannins and red-fruit flavors are open, lifted by some tannins and ready to drink from 2018.
Made from one of the star grapes of Vinho Verde, this is a ripe, creamy wine. It has hints of lemon zest, along with grapefruit and a herbal aftertaste. It is crisp and ready to drink.
Made from one of the vineyard's historic blocks, this is a lush, inviting and complex wine, defined by golden honey apple and nutmeg. The texture is contoured and structured, with the richness of lemon meringue, but the balance is what stands out most. A tang of white pepper flirts on the finish.
Made from only Grand Cru vineyards, this ripe, full and wonderfully textured wine is rich and complex. It brings out tangy orange and lemon zest, a tightly mineral texture, fragrant fruit and acidity. Dense and concentrated, the wine would benefit from some bottle age to bring out all its flavors.
Made from organic fruit, this Syrah opens with intense aromas of chopped mint, ginger, cola, black pepper and dried berry. The wine's complexity is impressive, and so is its freshness and persistence.
Made from organic fruit, this wine offers luscious cherry and blackberry flavors that arrive in thick, opulent layers. A veil of plush richness covers the palate.
Made from organic grapes and packaged in a 500-ml Tetra Pak, this Chard is made from ripe fruit with a toasty caramel molasses halo around it, and finishes sweet. It would be quite drinkable on a camping trip or tailgate party.
Made from organic grapes, Green Truck's Petite has not a lot going on aromatically and exhibits very little in the way of the variety's profile, tasting like generic red wine.
Made from organic grapes, Horse & Plow's Pinot Gris is earthy and austere, with finely honed acidity and lovely hints of apricot. Very balanced, dry, a tremendous version of this white wine.
Made from organic grapes, it offers aromas of pear, apple and citrus that carry over to the palate along with tropical fruit notes. The crisp flavors and quenching finish make this an ideal apéritif.
Made from organic grapes, it shows vibrant pear, apple and citrus flavors along with a hint of exotic fruit. With its fine, frothy texture and bone-dry finish, it's a quintessential apéritif.
Made from organic grapes, this bright red opens with violet, red-skinned berry and white pepper scents. The juicy palate doles out ripe raspberry, red cherry and star anise notes, with fresh acidity and velvety tannins. Enjoy through 2020.
Made from organic grapes, this estate wine from the high-altitude property is crisp and tightly fruity. It boasts great acidity and refreshingly bright red-currant fruitiness. This is ready now.
Made from organic grapes, this is a cheerful Prosecco with apricot, honey and butterscotch delivered in a simple and uncomplicated manner. The mouthfeel is thin and sharp.
Made from organic grapes, this is a lightly spicy wine with balanced acidity. It has fresh apricots, grated nutmeg and a crisp, tangy aftertaste. Drink now.
Made from organic grapes, this succulent wine delivers balsamic aromas and juicy black cherry flavors layered with cinnamon and white pepper. It's radiant and structured, with big round tannins and edgy acidity. Drink 2015–2025.
Made from organic grapes, this well-proportioned wine has light oak aromas, classic cherry and black plum flavors, and touches of black olive and herbs. There is something mouthwatering about the firm tannins and acidity, and these will help it pair well with food.
Made from organic grapes, this wine blends every variety grown in Gaillac. Everything gels together to give a concentrated wine that is both solid and powerful with a dry core. Rich berry fruits are complemented by a stream of acidity. It's a wine to age; drink from 2017.
Made from organic grapes, this young wine is all about fruit. Attractive apple aromas lead to a soft texture lightened by a citrusy tang. It's smooth and gentle, with good depth of flavor. Drink now.
Made from organic grapes, Yorkville's light-bodied Merlot is dry and herbal, with cedar in spades rounded out by elegant plum and chocolate softness. This vintage has 10% Cabernet Sauvignon as well, and would match well with lighter meats, like chicken.
Made from organic Nerello Mascalese grapes, this robust wine has sensations of mature black cherry that are accented by hints of balsamic herbs. It's not complex, but the ripe fruit offers easy-drinking pleasure.
Made from organically-farmed fruit, this Sicilian expression of Cabernet Franc is heavily marked by sour aromas of green vegetables and chopped dill.
Made from organically-farmed Nerello Mascalese, this simple wine does show true varietal characteristics of wild fruit, dark mineral and cola. The aromas are mild and the mouthfeel delivers medium intensity.
Made from organically-grown fruit, this wine opens with muddled aromas of cherry fruit and dillweed. Chalky, earthy tones appear on the close.
Made from organically farmed Ciliegiolo (one of the great indigenous varieties of Tuscany), this opens with cherry and cured meat notes, and it shows a bright, tart quality on the finish.
Made from organically farmed fruit, this bright Vermentino opens with pretty aromas of peach, honey, pear and Golden Delicious apple. The mouthfeel is smooth and silky.
Made from organically farmed fruit, this easygoing Nero d'Avola offers juicy blackberry and sour cherry lightly framed by a white pepper accent. It's simple but well-made, with bright acidity. Pair it with summer salads or pizza.
Made from organically farmed fruit, this wine has distinctive aromas of wild fennel and rosemary, backed by touches of forest berry, cured meat and bresaola. Firm but silky tannins are followed by smoked bacon and leather notes.
Made from organically farmed grapes grown in an estate vineyard, then cradled in American oak, this delivers subdued aromas of ripe, lusty lemon and big oak. Lurching toward the finish are flavors of caramel and bittersweet dried fruit.
Made from organically farmed grapes, it starts with aromas of mature black fruit, turned soil, blue flower and spice. The succulent palate delivers fleshy black cherry accented with notes of vanilla, Mediterranean herbs and cinnamon-spice alongside fine but tightly-knit tannins. Drink 2015–2021.
Made from organically farmed grapes, this bright blend of Sangiovese (90%) and Merlot (10%) starts with aromas of violet, iris and freshly tilled soil. The lively palate delivers black cherry and raspberry flavors, while notes of cinnamon-spice add some depth. It's enjoyable now, but hold until 2016–2017 to round out.
Made from organically farmed grapes, this bright Chianti shows good balance between its bright cherry flavors and crisp freshness. Pair it with creamy pasta with loads of grated cheese.
Made from organically farmed grapes, this delicious 100% Sangiovese launches with an intense fragrance of wild cherry accompanied by whiffs of Mediterranean herbs and aromas that recall meat juices. The succulent black cherry flavors are accented with notes of white pepper, cinnamon and clove alongside polished tannins. It's well-balanced and surprisingly fresh for the vintage. Chartrand Imports, Savio Soares Selections, Natural Wine Company.
Made from organically farmed grapes, this is a simple Merlot for everyday fare. It offers a pretty fragrance of red berry and white pepper accompanied by raspberry, cherry and red currant flavors with a hint of pepper.
Made from organically farmed grapes, this opens with an unusual fragrance of medicinal herbs and ripe black fruit. The palate offers flavors of dense blackberry, raspberry, vanilla and espresso, along with prune and raisin notes.
Made from organically farmed grapes, this opens with aromas of oak, toast and vanilla. The palate is better, delivering succulent blackberry, licorice, fennel and oak alongside teeth-coating tannins.
Made from organically farmed grapes, this savory wine opens with aromas of crushed violet, black cherry, wild raspberry, plum, white pepper and baking spices. The succulent fruit palate is supported by chewy tannins and fresh acidity. A licorice note marks the finish.
Made from organically farmed grapes, this sparkling wine from Central Italy has tangy citrus, apple and nutty sensations. Big, steely bubbles and vivacious acidity create a somewhat rough mouthfeel.
Made from organically farmed grapes, this structured wine opens with an intense fragrance of violets, iris, leather and Mediterranean herbs. The concentrated palate delivers layers of rich, wild cherry, mocha, white pepper and clove alongside bracing but fine tannins. This needs time to unwind and develop complexity. Drink 2015–2025.
Made from organically farmed Sangiovese grapes, with no added sulfites, this opens with black-skinned fruit, tilled soil and herb aromas. The lively palate doles out ripe black cherry, raspberry and white pepper flavors over a smooth tannic frame. Enjoy soon.
Made from organically farmed Sangiovese, Barbera and Sagrantino, this bold blend opens with notes of tilled soil, violet, rose and spice. The palate delivers lush blackberry and red cherry accented by cinnamon and clove. Delicious now, but will continue to develop; drink 2015–2021.
Made from organically farmed Verdicchio, this dessert wine opens with apricot, pecan, tangerine and honey aromas that carry over to the syrupy palate alongside citrus, tangerine and almond flavors.
Made from organically farmed vineyards, with native yeast and old barrels, this wine is a melting pot of bright cranberry and raspberry, smoke, toast, florals and sweet herbs. Medium bodied, with silky tannins, and plenty of terroir expression, it's well priced to boot. A win all around.
Made from organically grown Catarratto grapes that are native to Sicily, this delightful wine features aromas of citrus and tropical fruit. The palate offers peach, pineapple and lemon zest alongside a hint of sea salt and fresh acidity.
Made from organically grown Dolcetto grapes, this opens with violet, red berry and nutmeg aromas. It's savory on the palate, with polished tannins and black currant, clove and white pepper flavors. Drink soon.
Made from organically grown fruit, this wine is young, with ripe red fruits and a smoky, tangy character. Intense red fruits and acidity keep it fresh. Structured and with tannins that are still boisterous, this wine will develop. It needs time, so drink from 2017.
Made from organically grown grapes, a mix of 66% Merlot and 34% Cabernet Franc, this is a grippy, structured and full-bodied wine, youthfully exuberant in power and oak. Chocolate, black cherry and dried herb inform the flavors and aromas.
Made from organically grown grapes, it boasts a floral fragrance of chamomile, white flower, beeswax and tropical fruit. The structured, elegant palate delivers grapefruit, nectarine, peach and mineral accented with aromatic herbs. Can be held for more complexity; drink now through 2020.
Made from organically grown grapes, this attractive wine is creamy and fruity, with delicious acidity and a smooth texture. Finely balanced with a touch of toastiness, it's crisp on the finish and drinkable now. The name means “little vines,” a reference to the small quantity produced.
Made from organically grown grapes, this blend of 30% Syrah, 30% Mourvèdre, 30% Grenache and 10% Carignan boasts a pleasant balance of ripe black-fruit tones and earthy, herbal hints of garrigue. Hints of violet and lightly toasted oak add depth and interest throughout, with a lush, fruity finish of blackberry and boysenberry.
Made from organically grown grapes, this bone-dry Champagne is steely with a tight mineral character. It offers intense acidity as well as ripe apples with a generous squeeze of lemon juice. It's fresh in the mouth and crisp at the end.
Made from organically grown grapes, this bright wine offers sensations of peach blossom, green apple and white peach accented with hints of white pepper. Fresh acidity gives it a crisp finish while a saline note signals the close.
Made from organically grown grapes, this Chardonnay imparts a taste of beeswax and lemon. It's robust in acidity and structured with a sizeable finish. Small percentages of Muscat, Viognier and Riesling are mingled in.
Made from organically grown grapes, this crisp white flirts dangerously with herb and grass tones—what is often called gooseberry—before settling down. It's quite drinkable, if a bit heavy on the finish.
Made from organically grown grapes, this Dolcetto has ripe black-skinned berry and nutmeg aromas. The palate evokes ripe black cherry and clove. It's straightforward, with rounded tannins, and should be drunk soon.
Made from organically grown grapes, this impressive sparkler is made with no sugar or liqueur added. It has an expressive fragrance of white flowers and stone fruit, while the palate offers apple, citrus and roasted almond notes along with hints of spice. It's a perfect apéritif but will also pair beauitfully with shellfish.
Made from organically grown grapes, this is a new wine from Barton & Guestier, a fresh, very herbaceous Sauvignon Blanc. It is bright with pear and green fruits to go with a big twist of lemon. Screwcap.
Made from organically grown grapes, this is a ripe wine, very balanced and integrated. It conveys yellow fruits along with tangerine and juicy pear. The wine is ready to drink, although it will be better from mid-2017.
Made from organically grown grapes, this is crisp and clean. A straight line of bright red and citrus fruits is sharpened by acidity. It has a refreshing aftertaste.
Made from organically grown grapes, this opens with earthy aromas of tilled earth and ripe black fruit. The simple, one-dimensional palate delivers mature blackberry and plum alongside a fleeting note of black pepper. Enjoy soon.
Made from organically grown grapes, this Prosecco sticks out in a crowd. There are aromas here of apple skin, yellow candy and slightly awkward tones of piquant white pepper. It doesn't taste like textbook Prosecco, but cut it some slack because it is one of a handful or organic Prosecco sparklers in existence.
Made from organically grown grapes, this sparkling wine offers a delicate fragrance of white flowers. The palate delivers tropical fruit, white peach, toasted almond and vanilla flavors, and a hint of oak. The frothy palate is supported by fresh acidity.
Made from organically grown grapes, this wine boasts a refined bouquet of violet, iris and baking spices. The palate delivers a core of dark cherry and raspberry flavors with white pepper and a hint of herbs. It's elegant, with a bright, silky palate and nice length.
Made from organically grown grapes, this wine has great purity, with a line of lemon and sliced apple fruitiness. It is very fresh, just given another fuller character with a hint of honey. Drink now.
Made from organically grown grapes, this wine is rich and concentrated. Acidity lends a crisp edge, while not detracting from the black fruit and ripe tannins. With its impressive, dense texture it's a wine to age and drink from 2021.
Made from organically grown grapes, this wine is ripe and fruity. It's developing well, lending a nutty character to its otherwise crisp fruit. It's packed with the bright acidity of the vintage. Drink now.
Made from organically grown grapes, this wine is structured and still firm, with ripe berry fruits buried in the structure. As it matures, this rich wine will open out generously. Drink from 2019.
Made from organically grown grapes, this wine opens in grass and grapefruit pith, crisply inviting one in. Lemon zest complements the refreshing juiciness while the finish has a bit of a bite, giving an edgy complexity.
Made from over ripened Zibibbo grapes grown on the island of Pantelleria, this smooth, structured dessert wine opens with heady aromas of dried stone fruit and pressed elderflower. The concentrated but elegant palate offers dried apricot, vanilla, toasted almond and acacia honey that easily support the hefty alcohol.
Made from partially fermented grape must, this sweet (slightly effervescent) ruby red wine would pair with spongecake or strawberry shortcake. The mouthfeel is watery and thin.
Made from Pepper Bridge Vineyard fruit, this rich, deep Malbec is similar to pricey Argentine versions. It matches concentrated black fruits to generous new barrel-derived flavors of vanilla, cinnamon and Kahlua. The acidity keeps the palate propped up through the long finish.
Made from Petit Manseng—the grape that is used to produce the sweet wines of Jurançon in southwest France—this has dense scents of apricot, white currant and tea. The zest acidity cuts through this wine's sweetness and flesh, which keeps the finish feeling lively and fresh.
Made from Petit Verdot, Cabernet Franc, Cabernet Sauvignon and Merlot, this is an herbal wine marked mostly by cassis and cranberry. The palate is thick with dense tannins and a dusty oak note.
Made from Petite Sirah, Tempranillo and Tannat, this beautiy illustrates the type of blended red wine that is putting Paso Robles on the map. It's filled with cherry pie, cola and mushroom flavors that combine rich fruit with a subtle earthiness. Don't bother to age this wine, just drink it now with mushroom risotto or a rich lamb ragout.
Made from Pinot Blanc, allowed although rarely seen in Champagne, this is a crisp, stylish wine that has some bottle age. Baked apple and lemon flavors accompany tight acidity. The aftertaste is crisp and dry.
Made from Pinot Blanc, this is fruity and deliciously crisp. Flavors of apple and fresh fruit salad, with a touch of flower all add to the pleasure.
Made from Pinot Blanc, this wine is ripe yet still fresh and fruity. Sweet apples reinforce the generally off-dry nature. Acidity and an attractive steely aftertaste add balance.
Made from Pinot Gris, this dry white wine tastes too oaky in buttered toast, buttered popcorn and caramel. It finishes with raw acidity.
Made from Pinot Gris, this pale colored wine has just a blush of rosé. It is so fresh and perfumed, only lightly textured. A fine apéritif style, the wine has juicy red currant flavors, topped with orange zest. Drink now.
Made from Pinot Nero and Chardonnay, this delivers sensations of bread crust, toasted walnut, lemon drop and red apple. Vivacious bubbles and crisp acidity leave an invigorating finish.
Made from Pinot Noir and Chardonnay, this is one of the winery's best Pompadours of the last four years. It's rich and delicious, with yeasty flavors of raspberries, strawberries, vanilla, toast and honey. It's beautiful to drink now with pâté, scrambled eggs and smoked salmon.
Made from Pinot Noir grapes, this drinks drier than the producer's Whole Cluster rosé. A burst of Maraschino cherry flavor leads into candied fruit notes, finishing clean and simple. It's a good quaffer that should be drunk well chilled.
Made from Pinot Noir grapes, this is a somewhat reduced, concentrated wine, copper-orange in color, that's intensely meaty, with a suggestion of hazelnuts and earth. Despite its powerful palate, it finishes lean and dry.
Made from Pinot Noir grown in the Aube village of Les Riceys, this deep-colored rosé is rich with red fruits and as well as a more mature, toasty character. It's spicy, full in the mouth and ripe. The aftertaste continues the full, generous character of the wine.
Made from Pinot Noir vinified like a white wine, this fruity, fresh wine is a shade off dry. On the palate, hints of cherry and blossom, accent zesty grapefruit and lemon flavors. The finish is refreshingly dry. Drink now.
Made from Pinot Noir, this Blanc de Noirs offers a mix of apple, citrus and yeasty aromas along with a hint of smoke and barrel toast. This is medium in body, with citrusy acidity and flavors of grapefruit, pineapple and tangerine. A fresh, driving finish without any obvious yeast or weight functions as a palate cleanser.
Made from Pinot Noir, this blush is dry and low in alcohol, with a great burst of acidity. It's a fun wine, but the strawberry and watermelon flavors, unfortunately, are thin.
Made from Pinot Noir, this fresh and light rosé is packed with red berries and lively acidity. It is perfumed, dry and very fruity. Drink now.
Made from Pinot Noir, this is a dry, crisp young blush wine of some real interest and complexity. It has flavors of unsweetened orange pekoe tea, tangerine zest and vanilla, with a scour of dusty tannins.
Made from Pinot Noir, this is a dry, crisply elegant and full-bodied bubbly. You'll detect a sweetly ripe, mashed red cherry background to the yeast and vanilla flavors. Drink now through 2010.
Made from Pinot Noir, this is a simple, rather sweet blush wine. It has jammy raspberry and vanilla flavors.
Made from Pinot Noir, this is a sophisticated and soft wine, its acidity cutting through the richness. There are lemon and green apple flavors followed by a red fruit aftertaste. A delicious, high quality sparkling wine.
Made from Pinot Noir, this is an orange-tan color and offers dried, oxidized aromas of orange and tangerine. Foamy and coarse on the palate, with a sour-orange flavor, it finishes without much verve.
Made from Pommard and Martini clones planted in 1973, this wondrous wine shows black and white pepper, black slate, dried sage, rainy cement and touches of raspberry and blueberry on the nose. Pencil shavings hit the palate first, followed by rose petals and violets that open onto a sense of cherry-black olive compote over roasted pork. Expect more exotic spice and fruit to emerge 2018–2026.
Made from red grape Nero d'Avola vinified without skin contact, this full-bodied wine has sensations of red apples, pink grapefruit, mineral and white pepper. Crisp acidity gives freshness but the warmth of evident alcohol on the midpalate throws off the balance.
Made from Robert Young-cloned grapes, this wine is perfumed in exotic lychee and briny, salty oak. Fulsome flavors of apple skin are generously expansive on the full-bodied palate.
Made from Rosenmuskateller (a pink-tinted grape), this wonderfully perfumed wine is such a curiosity that it can only legally be table wine, a super Austrian. There are flavors of rosehip, ginger and a wondrous freshness.
Made from Roussanne and Grenache Blanc, this is an undeniably delicious, rather sweet white wine. This is so huge in orange, guava and nectarine flavors, but it's also a bit high in alcohol, which gives it a jalapeño-like heat.
Made from Roussanne, this is a very good example of the variety. It delivers floral and pineapple aromas, featuring plenty of weight on the palate without seeming heavy. There's lots of tropical fruit flavor, but that's balanced by a sense of minerality and freshness on the finish.
Made from Roussanne, Viognier and other Rhône varieties, this blend is dry, soft and heavy. But it is flavorful, offering waves of apricots, peaches and coconut-tinged macaroons.
Made from Sémillon and Sauvignon Blanc, this wine is luxurious and sweet, while maintaining great balance to keep from being too unctuous. It has a brilliant deep-gold color, generous aromas like toasted peanuts and marmalade, and flavors that are honeyed and floral. It feels nicely viscous, coating the sides of the mouth and helping the flavors linger for long moments on the finish.
Made from Sangiovese and a bit of Colorino, this has an earthy nose of truffle and underbrush, with a hint of iris and a whiff of leather. Reflecting the forward nature of the vintage, the palate is soft and warm, with sweet wild cherry, plum and round tannins. Drink soon.
Made from Sangiovese and Alicante, this doles out black cherry, plum, mint and menthol aromas that follow through to the medium-bodied palate along with a hint of clove. It's easy drinking and well balanced, with firm but fine-grained tannins. Drink through 2017.
Made from Sangiovese and the classic Bordeaux grape varieties, this is a lusciously ripe but ultimately simple wine. With jam, currant, vanilla and toast flavors, it's nice for drinking now.
Made from Sangiovese blended with 20% Cabernet Sauvignon and Merlot, this opens with aromas of sawdust, oak, exotic spice and a whiff of black currant. The palate displays toasted oak, roasted coffee beans, menthol, ground black pepper and dried black cherries alongside grippy tannins that leave an astringent finish.
Made from Sangiovese grown in high-altitude vineyards, this earthy wine features aromas of perfumed berry, leather, cake spice, blue flower and herb. The palate delivers juicy sour cherry, wild strawberry, white pepper, game, mint and orange peel alongside firm, fine-grained tannins and fresh acidity. A licorice note closes the lingering finish. It's still youthfully austere and needs time. Drink 2018–2030.
Made from Sangiovese selected from top sites in Carpineto's Poggio Sant'Enrico vineyards and aged in barriques, this wine opens with plum, underbrush and coffee aromas. The palate is youthful and well balanced, delivering restrained black fruit, spice, espresso and oak flavors. Drink after 2016.
Made from Sangiovese with 5% Cabernet Sauvignon, this straightforward wine conveys aromas of stewed prunes, plum and black spices. The palate offers fleshy black cherry and black pepper alongside soft, round tannins. Enjoy soon.
Made from Sangiovese, Cabernet Sauvignon and Zinfandel, this is one of Rock Wall's drier, lower-alcohol wines. It's high in acidity, with a silky mouthfeel. A little rustic, it shows cherry skin, tobacco and white pepper flavors.
Made from Sangiovese, this opens with delicate aromas of red berry and baking spice. The fresh simple palate presents red plum and clove alongside easygoing tannins. Enjoy soon.
Made from Sangiovese, this refreshing rosé has floral aromas of iris and white violet. The palate offers strawberry, crushed cherry and pink grapefruit flavors. Thanks to its crisp nature, this would work wonderfully with pizza.
Made from Sangiovese, this savory wine opens with earthy underbrush and berry aromas, accented by a whiff of spice. The palate offers bright cherry layered with licorice and espresso notes. Pair this with pasta topped with meat sauces.
Made from Sangiovese, with 5% Merlot and 5% Canaiolo and Mammolo, this features aromas that recall forest floor, wet leaves and baking spices. The forward palate offers vanilla, plum cake and baking spices but the fruit richness is starting to dry up. Enjoy soon.
Made from Sardinia's native Nuragus grape, S'elegas offers an enticing fragrance of yellow flowers, stone fruit and citrus. The delicious palate has rich flavors of peach and creamy lemon uplifted by fresh acidity.
Made from selected barrels of the winery's various vineyard sources, this bottling is one of the more powerful Zinfandels out there. It's concentrated in blackberries, cherries, currants and oak, with wonderfully complicating notes of grilled meat, black pepper, violets and mu shu plum sauce. The wine will undoubtedly age for many years, gradually shedding primary fruit and picking up sweeter notes.
Made from selected barrels, this reserve wine is serious, dark and dense. It's strongly influenced by the richness of the blackberry and dark plum fruit flavors that roll through the firm structure giving waves of richness. Keep this impressive wine and drink from 2018.
Made from selected lots of Testarossa's various vineyards up and down the state, hence the California appellation, this is also the winery's most expensive Pinot Noir. Right now, it's not showing terribly well. There's something closed and stubborn about it. Partly that's the tannins and acidity, but mostly it may be because these scattered lots simply haven't come together yet to make nice. Give it 3–4 years.
Made from selected parcels of Gamay, this structured wine offers both fruit and fresh acidity. It has a dry core, giving a solid wine with some aging potential. Aromatic and fresh red fruits complete a wine that will be better from 2016.
Made from selected parcels, this wine is structured and firm while not losing sight of rich red berry and cherry flavors. It's a dense wine, the tannins still developing and filling out to balance the fruits. Drink from 2017.
Made from several high-class sites, including Hyde Vineyard and Beckstoffer's Carneros Lake/Las Amigas Vineyard, this is a cooler-climate, 100% varietal wine. Juicy in crisp red fruit, it also has elements of pencil lead and cedar, giving an edginess of savory complexity that's interesting and long-lasting.
Made from Sierra Foothills Zinfandel, this smells of grapes dried in the sun. This is delicately balanced, with just the right level of thickness and sweetness. Enjoy with plummy desserts or dark chocolate.
Made from single (777) clone, organically-grown grapes, the Blackjack Block Pinot Noir is focused and complex. The mid-palate shows flesh and fat, ripe berry and cherry fruit, with a backing of citrusy acids. Its middle is its strength; it would benefit from blending to add more depth to both front and back.
Made from some great vineyards, but tastes ordinary, with over-oaked flavors of citrus and tropical fruits. Strongly flavored, but coarse and sweet.
Made from Spanish varieties, this dessert wine is very sweet in residual sugar, but it lacks richness. Shows modest flavors of blackberries and chocolate.
Made from superripe grapes from old vines that have aged on lees, this is a rich, concentrated wine. Full-bodied yellow fruit and ripe pear flavors are sustained by the tight, steely mineral texture and the tangy aftertaste. This dense wine deserves to age until 2018.
Made from sustainably-grown mountain grapes, this is a fruit-forward Cab Franc with smaller percentages of Petit Verdot and Cabernet Sauvignon blended in. It's subtle in the variety's classicly herbal qualities, but has a juicy softness and a whiff of coffee on the finish.
Made from Syrah and Grenache grown in four Monterey vineyards, this is quite a nice red wine for drinking with roasts. It's fresh and dry, with berry, tobacco and spice flavors. Ready now.
Made from Syrah and Grenache, this blend shows the strengths and weaknesses of its style. While it's forwardly delicious and complex in cherry, licorice, bacon, black pepper, mocha and sandalwood flavors, it's rather soft.
Made from Syrah and Grenache, this is a big, powerful blush wine, with jammy strawberry and raspberry flavors. It's sweet on the finish, almost a dessert wine. If this is your style, it's for you.
Made from Syrah and Grenache, this rosé is nicely crisp, with low alcohol. It's a little heavy in cherry and raspberry fruit flavors, but easy to like over a burger.
Made from Syrah from one of the producer's oldest estate blocks in the Petaluma Gap, this wine has breezy lightness, a delicacy that compels. Cherry, vanilla and strawberry center around tingling acidity and a meaty underbite, finishing dry and balanced.
Made from Syrah grapes with purpose, not as a saignée, this is an alluring wine, its aromatics exuberant in wild strawberry and rhubarb, with a pithy, textured vibe. With just the right amount of power and body, it's vibrant and yet has body and weight, retaining substance through the long finish.
Made from Syrah that was grown on the steep, blackened slopes of Mt. Etna, this is round and plump, with aromas of blackberry and spice backed by black olive, bacon fat and crushed white pepper. It's silky, long and smooth.
Made from Syrah, Grenache and a splash of Viognier, this wine is in a transitional state. The raspberry, cherry and blackberry fruit flavors are just turning the corner from primary to more aged bottle characteristics. Notes of mushrooms and beef carpaccio are beginning to emerge. You can drink it now, but it will be fascinating, if a little risky, to see what the wine does in five years.
Made from Syrah, Grenache, Mourvèdre and Counoise grapes grown at the producer's 95-acre estate, this is a dry, simple wine with tart yet ripe strawberry and peach notes.
Made from Syrah, Merlot and Zinfandel, this is a toughly tannic, rustic wine. It has berry, earth and spice flavors.
Made from Syrah, Mourvedre and Grenache, this is a fairly ordinary red wine, with cherry, currant, smoke, spice and herb flavors. Drink now.
Made from Syrah, Petite Sirah and Grenache, this robust, tannic blend has sweet-tasting jam and cola flavors, plus a note of peppery spice. It's a little hot due to the high alcohol, and it has a touch of green vegetable on the midpalate. Drink up.
Made from Syrah, Petite Sirah, Dolcetto and Malbec, this wine is bone dry and acidic yet tastes overripe. Although the alcohol is refreshingly low, it has a raisiny flavor and bitter raisin-skin-like tannins.
Made from Syrah, Petite Sirah, Mourvèdre and Grenache, this is a hot, heavy, full-bodied wine. It shows berry, cherry, raisin, currant and spice flavors that finish sweet and spicy.
Made from Syrah, this is a heavy, fruity wine that offers cherry, orange and mushroom flavors. It's very dry, with pleasant acidity.
Made from Syrah, this is a zesty, dry and medium-bodied wine, soft and thirst-quenching in waves of strawberry and raspberry. Undertones of dried herb and citrus mark the finish.
Made from Syrah, this pink-colored rosé is ripe and full. Full-on strawberry flavors have a bitter edge as well as acidity. It needs to be drunk now.
Made from tank-fermented Pinot Noir and Cabernet Sauvignon, saignée-method, this wine is lightly floral and crisp in acidity, subtle in ripeness. Cherry and vanilla flavor meld together well, providing understated refreshment.
Made from Tannat and aged in new wood, this is a dense and tannic selection that boasts jammy fruit and an opulent feel. Vibrant and complex, it can be aged for 4–5 more years.
Made from Tannat with added alcohol to stop the fermentation, this is a sweet, deliciously rich wine. It shows a fine balance between fruity acidity, red-fruit jelly flavors and layers of tannin from the Tannat. It will certainly age over many years.
Made from Tempranillo and Syrah grapes from Stagecoach Vineyard, this inaugural release is unctuous yet light. Six months of aging in mostly French oak has added complexity and a touch of weight. Its orange and peach flavors are juicy and substantial.
Made from Tempranillo, Cabernet Sauvignon, Syrah and Grenache, this lovely wine proves that unusual blends are Paso Robles's strength. The wine is delicious, with blackberry, cherry, cassis, chocolate, licorice and bacon flavors, wrapped into smooth, gorgeous tannins. High alcohol suggests drinking this wine now for maximum richness.
Made from the Aleatico grape, this opens with intense floral aromas reminiscent of air freshener. The palate offers strawberry, berry and grapefruit flavors that finish slightly off-dry. It's one dimensional, but would would make a fun apéritif.
Made from the Arinto grape, this wine has a lively, vibrant, lifted green fruit character, very crisp like apple skins, deliciously fresh, with just some caramel edges to round it out. To finish, it shows some structure from the crisp acidity.
Made from the best four barrels of the vintage, this bottling shows an intriguing nose of soy and hoisin sauce, fresh-pressed blackberries, star anise and sandalwood. A similarly Asian-spiced character shows on the delicious palate, where nutmeg and clove meet with more blackberry fruit, black pepper, crushed herbs and a touch of caramel.
Made from the Códega do Larinho grape (also called Síria), this is a refreshingly rich wine. It's full in the mouth yet it retains its natural freshness, with a touch of pepper, tangy acidity and great depth of flavor. The finish bears notes of citrus, pear and green apple.
Made from the Chambourcin grape and aged in Bourbon barrels from the A. Smith Bowman Distillery, this fortified red wine has bold notes of baguette, blackberry and brown spice, plus a mushroom inflection. Medium to full bodied, an oxidative tone of apple juice surfaces on the palate and predominates with time. The alcohol becomes fiery on the second half of the palate.
Made from the classic Bordeaux varieties, this polished, supple wine is pretty tannic, but it's fine for drinking now. It shows a concentration of blackberry and black currant flavors, with a liqueur-sweet intensity that leads into a long finish.
Made from the clone that UC Davis extracted from Australian Shiraz, this is all about intense fruit. Aromas of licorice and blackberries give way to a palate lush with smoked blueberry, mocha, chocolate pudding, black rocks and a minty midpalate. The tannins will last awhile but this is ready now.
Made from the Coda di Volpe grape, this polished white from southern Italy opens with aromas of peach, citrus and yellow flowers with a whiff of flint. The palate blossoms with time in the glass, showing ripe yellow peach, pear and lemon drop along with mineral notes.
Made from the coolish Bennett Valley region of Sonoma County, this Pinot is marked by acidity and some sharp, herbal flavors suggesting tobacco. Yet it has enough cherries, raspberries, red currants and cola to provide richness. Drink now.
Made from the denomination's premier white grape, this sleek wine has aromas of mature pear, white flower, dried hay, stone fruit and nut. The palate delivers creamy white peach, yellow apple, lemon zest and mineral balanced by refreshing acidity. It closes on a note of white almond.
Made from the Dijon clone called 777, this wine is pretty on the nose, floral in black pepper and clove, a solid, softly textured effort from two vineyards, Leras and Pleasant Hill. Forested in pine, dried herb and cola, it closes out in round waves of juicy acidity.
Made from the Domaine's oldest vines, this is a generous concentrated wine. With its ripe black fruits and firm tannins it is also a wine to age. It has perfumed black-cherry flavors that are enhanced and lifted by the acidity. Drink this wine from late 2017.
Made from the estate's highest vineyards, ranging between 800 and 1,000 meters high, this boasts balsamic aromas of wild Mediterranean herb, leather, menthol and dark spice. The palate is youthfully austere, offering dried cherry, licorice, espresso, clove and tobacco. Assertive, fine-grained tannins and firm acidity provide backbone and an age-worthy structure. Drink 2019–2029.
Made from the estate's oldest vines, this silky blend of 95% Schiava and 5% Lagrein opens with a fragrance of wild berry and alpine herb. The vibrant palate doles out layers of sour red cherry, juicy raspberry, mandarin orange and a light almond note alongside fine-grained tannins and bright acidity. Enjoy soon to capture the delicious fresh fruit flavors.
Made from the estate vineyard high up on Mount Veeder, the wine has a brilliant intensity and near-perfect balance. It's big, but not in the usual California style. Rather, it maintains an elegantly supple and wonderfully balanced character. The taste is of mineral-inspired tropical fruits, complexed with Burgundian technique.
Made from the folks behind Tangent, this blend of Grenache Blanc and Albariño is rich in orange, white flower and roasted almond flavors, brightened by zesty Edna Valley acidity. The oak brings a smoky creaminess and also some caramelized sweetness.
Made from the grape of the same name, this Freisa from Piedmont offers fragrances of blue flower and berry. The palate delivers ripe raspberry and tart cherry along with a hint of spice. Pair it with savory quiche recipes or grilled chicken.
Made from the Gros Manseng grape, this pineapple and mango flavored wine is dry, but so fruity. The acidity just floats in the mouth, while the slight fruit-skin texture adds an edge to a wine that's delicious.
Made from the Kerner grape, which is a hybrid of Trollinger and Riesling, this silky wine begins with aromas of apricot and grapefruit, with undertones of nutmeg and clove. The crisp palate delvers white peach, pear and mineral alongside fresh acidity.
Made from the little-known Cagnulari grape, this wine offers a cured meat accent, backed by blackberry and plum notes. It feels tight and raw on the palate, with integrated acidity on the finish.
Made from the local grape Duras (or Braucol), this is a soft, ripe wine. It has strawberry flavors that are lifted by a orange zest acidity. It's all fruit, fresh and ready to drink.
Made from the local grapes Bogazkere and Öküzgözü, this wine features aromas of black cherry, white chocolate and orange peel. A bright cherry flavor with notes of orange zest is set against a more complex backdrop of cooked cherries with touches of mocha and eucalyptus. Smooth, long-lasting tannins linger on the palate, joined by a final burst of pomegranate.
Made from the local Sciaccarellu grape, this is a delicious, light and perfumed wine. It has tight acidity to go with the red currant flavors and the crisp texture. The wine is poised and refreshing.
Made from the Manzoni grape, which is a cross between Pinot Bianco and Riesling, Santi Angeli has a lovely fragrance of pear, apple and stone fruit that carry over to the palate along with citrus and spice. It 's long and linear with a crisp finish.
Made from the Moreto grape, this light and fruity wine is a perfect summer rosé. It is crisp with red currant and raspberry fruits, with a delicious layer of acidity. Drink now.
Made from the Négrette grape found in Fronton near Toulouse, this wine has a light structure to balance its dry acidity and citrus crispness. It's packed with clean, forward red currant fruit, ready to drink now.
Made from the native Albanello grape, this concentrated wine has yellow flower and exotic fruit aromas. The dense, slightly sweet and one-dimensional palate offers lemon drop, mature apricot and nectarine flavors that end on a sugary note.
Made from the native grape Nerello Mascalese grown on Mount Etna, this salmon colored rosato offers bright red cherry, juicy pink grapefruit, nectarine, white pepper and mineral sensations. The savory palate is balanced by vibrant acidity.
Made from the native Pecorino grape that is being revived in central Italy, this wine offers aromas of white and yellow flowers accompanied by citrus notes. The palate delivers flavors of pineapple, tangerine peel, lemon zest and a hint of butterscotch.
Made from the native Pecorino grape, this has pretty floral aromas that mingle with bright sensations of tropical fruit and citrus. It's simple but well constructed and enjoyable.
Made from the native Refosco grape, this opens with scents of blueberry, kitchen spice and herbs. The palate is not very expressive but reveals raspberry, red currant and spice tones along with astringent tannins.
Made from the native Sirica grape, this young red opens with wild berry and black pepper aromas. The smooth, vibrant palate offers a great combination of fruit and spice, doling out juicy Morello cherry, crushed raspberry and clove flavors, bolstered by polished tannins. Drink through 2020.
Made from the oldest vines on the estate, this ripe and fruity wine is ready to drink. Its tannins are already integrated, leaving a smooth-textured wine that is accompanied by spice and red plum fruit flavors.
Made from the oldest vineyard in the appellation, first planted in 1905, this wine shows a cooler-climate vibe of dried fruit and leather, accented definitively in white pepper. Smoky oak provides a sultry backdrop against which riches of berry pie, cola and brown sugar play.
Made from the Pisapola vineyard in the village of Verduno, this elegantly structured wine opens with aromas of pressed violet, wild berry and sweet baking spice. The linear palate offers sour cherry, raspberry, crushed aniseed and white pepper alongside youthfully austere but polished tannins. Drink 2018–2026.
Made from the rare Pallagrello Bianco grape, this unfolds with aromas of toasted oak, mature apricot, acacia and beeswax. These carry over to the palate with candied lemon and apple. It's concentrated but rather one-dimensional, and finishes on a sugary note.
Made from the rare Pugnitello grape, this wine opens with aromas of black fruit and espresso. The palate is one dimensional but offers dense blackberry with hints of spice and licorice alongside polished tannins.
Made from the same blend as the dry Orvieto, in this version fermentation is stopped before all the sugars are converted to alcohol. A moderately sweet wine, it boasts apricot, honey and almond notes, with just enough acidity to avoid a cloying finish. Pair it with cream cheeses or almond cookies.
Made from the same blend of grapes in Amarone, this dessert Recioto is a dark and thickly extracted wine that tastes much sweeter than it smells. In fact, the bouquet is redolent of hearty dry wine aromas such as black fruit and Indian spice. Residual sugar and refined tannins make for a powerful combination in the mouth.
Made from the same vineyard as Babcock's "Loin" Cabernet, only the addition of Merlot makes the wine richer, fatter and more complex. More feminine, too, despite firm tannins. It's sweet in cherries, blackberries, vanilla, mocha and cinnamon spice. Very fine, one of the best Santa Ynez Valley Bordeaux blends, and a wine to drink over the next several years.
Made from the Spanish grape Tempranillo, this is light salmon in color, restrained in style and just slightly sweet. Fruit nuances do come out on the palate and finish, adding interest.
Made from the Thracian Valley's indigenous Mavrud grape, this wine has an enticing aroma of leather, blackberry and tobacco. The flavor is savory and spicy—rich with tobacco. Moderately complex with aging potential. Pair with rich, savory meat dishes.
Made from the Turbiana grape, this conveys aromas of jasmine, honeysuckle and citrus with a whiff of walnut. The palate offers juicy nectarine, kiwi and lemon zest accented by a hint of almond.
Made from the Turbiana grape, this dessert wine conveys aromas of apricot, mineral, toasted breadcrumbs and vanilla. The rich palate delivers ripe but restrained yellow peach, honey, roasted almond, and candied ginger alongside fresh acidity that gives this a clean finish.
Made from the Turbiana grape, this easy-drinking wine opens with aromas of peach and pineapple. The lively palate offers tart green apple and citrus alongside bright acidity. Sip as an apéritif or pair with vegetable quiche.
Made from the two Cabernets, Merlot and a drop of Petit Verdot, this is a gentle wine with some true complexity. It has interesting cherry flavor with a deeper stream of cassis liqueur.
Made from the two Cabs plus Syrah, this bottling shows its typicity in the rustic mouthfeel and exuberant berry, spice and cocoa flavors. It's a dry, lusty red that will happily wash down savory stews and roasts.
Made from the winery's little vineyard on Atlas Peak, this 100% Cabernet needs time to come around. It doesn't show the voluptuous approachability of the 2005 or the 2007, which will be released next year. It's fairly acidic and tannic. But there's a luscious core of blackberries and black currants. Try after 2012; it might be a very long-lived wine.
Made from the winery's vineyard in Calaveras County, this white wine is dry and crisp to the point of tart, in the manner of a Pinot Grigio. Offers flavors of citrus fruits, white peach and spices, with a tangy bite of nasturtium flower.
Made from the younger vines at Tenuta San Guido, home to the legendary Sassicaia, this bright wine delivers vibrant red cherry, fleshy raspberry and blackberry; notes of white pepper give some depth. It has polished tannins and is made to be enjoyed young, so drink soon.
Made from this smallish appellation in inland Monterey, and you can taste the cool climate in the less than ripe flavors. They suggest asparagus and mint.
Made from three-quarters Merlot and one-eighth each Cabernet Sauvignon and Mourvèdre, this new version of The Spinner seems to be surfing a wave of spicy berry that's about to smash into a wall of chocolate. But it never crashes, instead it just sails on through a gorgeous midpalate into a lingering finish that features caramel and mocha highlights.
Made from three of the prominent grapes grown in Virginia—Chambourcin, Cabernet Franc and Petit Verdot—this dry, spicy red blend is energetic and packed with red cherry, pepper and cinnamon. Friendly and accessible, it's a great everyday sip. The wine pays tribute to service dogs and their work with disabled people.
Made from three parcels of vines, this blend of Grenache, Syrah and Cabernet Sauvignon is deeply colored and structured. Dark tannins show alongside the smooth and polished texture from new-wood aging. With the structure come rich black currant and dark plum fruits and acidity. The wine will be best aged until 2017.
Made from three selections of Pinot Noir and aged in one-year-old barrels, this is a forward Pinot Noir, rich in raspberries, cherries, spicy bacon and smoky sandalwood flavors. It's a dazzler, and best now for its youthful appeal.
Made from three vineyards within the appellation, this displays exemplary blending. Slightly reductive now, in its youth, it effortlessly melds together dark blackberry, strawberry and chocolate flavors, with a surly shock of pine forest-like earthiness. Decadent and velvety.
Made from Touriga Nacional, this is a deliciously light, crisp and clean strawberry-flavored wine. It has lively acidity and a real summer feel. Screwcap.
Made from traditional Port varieties, this wine is very sweet, and unfortunately there's not a lot going on beyond that. The blackberry and chocolate flavors need a lot more concentration to stand up to the residual sugar.
Made from traditional Portuguese varieties, this is one of the best California Port-style wines out there, which is no surprise coming as it does from sweet wine specialist Quady. It's tremendously rich and sweet in chocolate truffle and blackberry-infused flavors, with near-perfect acidity and tannins for balance. A great success at a good price for a full, not a half, bottle.
Made from two vineyards in the appellation, this shows black cherry, cedar and tobacco, with a graphite element not far behind. Sticky tannins provide grip and weight, as full-bodied richly ripe blue fruit and plum form a continuum between hits of clove.
Made from two vineyards, Windsor Oaks and Rockin'B, this wine offers delightfully floral aromas of rose petal and grenadine syrup before expressing a fuller-bodied structure of tannin and oak. Still, it finishes lean in black cherry and plum.
Made from undisclosed grape varieties, this wine is simple and candied. It tastes like red cherry jam, spread on buttered white toast and sprinkled with brown sugar and cinnamon.
Made from undisclosed varieties, this is a toughly textured, rugged wine. It has sweet, jammy flavors of red berries, cola and spices.
Made from ungrafted Nerello Mascalese vines planted in 1930, this compelling wine offers intense blackberry, black cherry, tilled soil, blue flower and Mediterranean spice sensations. It's big and powerful, with gripping tannins and layers of depth. Give this time to develop complexity. Drink 2017–2027.
Made from unknown heritage clones, this bottling lays down a cran-raspberry base and then lavishes on the herbal components of thyme, bay leaf, sagebrush and pine resin. That underbrush character is strong on the sip too, from oregano to incense, ensuring that this wine will bring plenty of nuance to any dish served, from light fish to steak.
Made from unknown varieties, this is a big, sturdy, tannic and dry wine, made from a high mountain vineyard in this Lake County appellation. There's lots to like in the blackberry, cherry and red currant flavors, with their edge of dark chocolate and bacon. The wine is a bit sharp, but that could be a function of youth. Give it a few years in the cellar. A wine to watch.
Made from various vineyards scattered around this huge appellation, MacRostie's '09 Chardonnay offers brilliantly etched fruit brightened by crisp, coastal acidity. Strikes a nice balance between ripe pears and sweet, vanilla-scented oak.
Made from Vermentino Nero, this unique red recalls a structured white wine thanks to its fragrant aromas of blue flowers and fresh fruit.
Made from very old, ungrafted, bush-trained vines cultivated close to the sea, this suggests Mediterranean sea breezes, brush and herbs along with dark cherry and ripe black fruit. The palate offers mature black cherry, mineral, licorice and saline alongside polished tannins. Enjoy soon to capture the fruit.
Made from very ripe grapes harvested as late as November, this Grüner shows us depth despite its light, fresh palate. Creamy notes of yellow plum have the softest touch of vanilla. This has a pliable, sinuous body and is a more thoughtful, rounded but still very fresh rendition of this enduring Austrian favorite.
Made from vines at a 3,000-foot elevation by a Zin master, this wine is flavorful, round and rich. It shows plenty of fruit in the aromas and on the palate, serving raspberry and strawberry on a light bed of tannin, with plenty of body to back them up.
Made from vines between 20 and 40 years old, this wine is both fresh and ripe. Apple as well as citrus flavors give it a tangy streak. Made from organic and biodynamically grown grapes, it is all fruit, bright and with an attractive, perfumed aftertaste.
Made from vines in Tedeschi's steep Monte Olmi Vineyard, this is a structured, well-balanced Amarone, with an intense fruit-and-spice fragrance. The palate delivers black cherry, mint and nutmeg flavors, with a hint of tobacco. It has great depth, with a velvety mouthfeel supported by fresh acidity.
Made from vines more than 55 years old, this opens with aromas that recall pressed spring flowers, orchard fruits and beeswax. The delicious, vibrant palate offers juicy white peach, ripe Bartlett pear, nectarine and mineral. It's well balanced, with refreshing acidity. A hazelnut note signals the close.
Made from vines nearly 30 years old, this ultra-ripe Sauvignon Blanc was oak-aged in neutral barrels, and comes across with Chardonnay-like richness. It's viscous, rich to the point of liquorous—not for all palates, but done well in its way.
Made from vines planted in 1890, this is a combination of mostly Zin, field-blended with 13% Alicante Bouschet and 7% Petite Sirah. Ripe in raspberry and blackberry, this also has sleek traces of vanilla and brown sugar. Soft and juicy on the palate, it ends in a dusting of cinnamon.
Made from vines planted in 1948, this brawny wine opens with aromas of toasted oak, espresso, black plum, violet and a whiff of leather. The palate offers coffee, chocolate, sage, toast and a hint of black cherry alongside drying wood tannins.
Made from vines planted in 1965, David Hill's estate Riesling is aromatic and textural, with an interesting, nuanced character that brings apples, peaches, pears and passion fruit flavors in profusion. Despite 1.8% residual sugar, it has plenty of acid and alcohol, finishing with a creamy, lemony fade.
Made from vines planted in 1978 and 1983, this is a clean and fresh wine, a bit under-ripe with celery stalk, green apple and lemon flavors. Residual sugar is barely noticeable at 8g/L.
Made from vines planted in 1983, this is dry and textural, with crisp and complex lemon, tangerine and orange peel flavors. It's persistent and fleshy, finishing with a touch of minerality.
Made from vines planted over a century ago and fermented in open lagars, this is a powerful and magnificent wine. With great tannins forming the base for opulent fruits black fruits and a serious structure, it should age for many years. Drink from 2020.
Made from vines planted several decades ago, this wine shows its worldly sophistication with pungent, smoky earth and gravelly texture. The overall impression is sensual and seductive, enriched by bright blackberry and raspberry flavors and appreciable acidity.
Made from vines that are between 30 and 60 years old, this radiant white opens with aromas that recall white spring flower, mint and pear. The elegant, linear palate delivers concentrated flavors of juicy apple, creamy pear and zesty citrus, with firm acidity. The lingering finish closes on a mineral note.
Made from vines that are over 55 years old, this refined wine has concentrated flavors of white peach, citrus, yellow apple, exotic fruit and white spices alongside energizing mineral accents. The creamy palate is brightened by firm acidity. It closes on an almond note.
Made from vines well over 100 years old on the Kunde Estate, this wine is tight and youthful in dry, dusty and grippy tannin, with thick, extracted flavors of red berry and cherry. A streak of pencil lead and fig provides further intrigue and complexity around a full-bodied elegance.
Made from Viognier grown in the Gaillac region, this is a rich wine with tropical and yellow fruit flavors. The wood aging shows gently through the fresh fruit and attractive acidity. The wine is ready to drink, but will improve until 2018.
Made from Viognier, Roussanne and Grenache Blanc, this blend has plenty of ripe, fruity flavors. It brims with orange, apricot and pineapple jam, with touches of sweet vanilla and honey.
Made from Viognier, this wine has apricot and spice aromas. The palate delivers yellow peach, citrus and honey notes and has a dry, nutty finish. Pair this with lobster and mildly seasoned fish dishes.
Made from what Californians call the Pommard clone, this has a light, traditional garnet color. Fresh and lively fruit aromas resemble cranberries and red cherries, followed by tangy fruit and cinnamon flavors of medium intensity, supported by firm acidity and moderate tannins.
Made from Xynisteri, a white Cypriot variety, this fresh, fruity wine is both easydrinking and food friendly. The nose offers citrus, flowers and melon, with like flavors that are both light and balanced. A terrific warm weather sip.
Made from yet another up and coming white grape from Central Italy, this opens with a pretty floral fragrance of wisteria and jasmine. The linear white peach, pear and citrus flavors are balanced by bright acidity.
Made from young vines from the Vaulorent portion of the Fourchaume vineyard, this is an open, rounded and lively wine with white fruits and weight, just lifted by acidity.
Made from young vines in the Monteiro family vineyard, this rich, smoky wine is packed with fruit and wood aging flavors. It has red berry flavors and an almost sweet character from the ripe fruits. The end brings in more freshness with a lifted, bright finish. Drink now.
Made from young vines, this is the second wine of Suduiraut. It has young, honeyed character, with a ripe, opulent texture that lays bitter orange fruits over drier noble rot flavors. It is so delicious now, but will be better from 2017.
Made from Zinfandel and Cabernet Sauvignon, Don Giovanni is a full-bore wine. Its more Zin than Cab in flavor and personality, with bursts of berry and vanilla throughout.
Made from Zinfandel, Cabernet Franc and a few other varieties, this is a terrific wine for your house red. It's dry and lusty, with berry, spice and tobacco flavors that have a touch of raisining. Production was 6,300 cases.
Made from Zinfandel, Carignane, Petite Sirah and Mataro (Mourvèdre), this hearty wine currently is sweet and full in primary cherry, blackberry, plum and cedar flavors, with a touch of raisins in the finish. It should slowly develop over the next 4–6 years before heading inexorably downhill.
Made from Zinfandel, Malbec, Sangiovese and Pinot Noir, this tastes rich in cranberries, watermelons and strawberries. The acidity is refreshingly tart, but the ripe fruit flavors make it somewhat cloying on the palate.
Made from Zinfandel, Merlot, Syrah and Cabernet Sauvignon, this wine has simple flavors of pink bubblegum and white sugar.
Made from Zinfandel, Petite Sirah, Carignane and Alicante Bouschet, this is an old-style wine, easy to drink with everyday fare. It's soft and sweet and fruity.
Made from Zinfandel, this darkly colored blush wine is heavy and sugary sweet in cherries, vanilla and cinnamon spice.
Made from Zinfandel, this wine has dark color and an intensity of weight, but also enough of a high-toned taste of fresh tangerine to remain captivating in the glass, refreshing and substantial.
Made from Zweigelt, this has a soft feel along with lively acidity. Its raspberry flavor is paired with a note of orange peel while the wine finishes with a touch of spice. Scewcap.
Made full-throttle Burgundian style, this Chardonnay is easy to drink now, yet has complexity. The citrus and tropical fruit flavors are touched with sweet toast from oak and creamy, yeasty notes of lees.
Made half in stainless steel and half in neutral oak, this comes from 34-year-old vines. It's quite dry, with interesting nuances of sweet grass, clover and green apple. The acids are borderline sour; try this with a bit of prosciutto and a salty cheese.
Made in a balanced and graceful style, this light-bodied red comes from vineyards in both Oak Knoll and Oakville. Tart cherry, plum and coconut shavings are supported by light oak and firm tannins. The finish is complex and spicy.
Made in a balanced, light-bodied style, this wine is rustic in its earthiness, with aromas of compost and a forest full of mushrooms. Subtle black pepper, mint and cinnamon season mild layers of cherry, raspberry and strawberry.
Made in a big style, this keeps its balance from the aroma through the finish. It has a dark color for what can often be a lighter-colored wine. Aromas recall dark cherries and black pepper, while flavors resemble blackberries. The tannins are firm but the texture is satisfyingly broad and generous.
Made in a big, bold, full-bodied style, this blend is showy in juicy blackberry, cedar and currant, flavors that are surrounded by firm, integrated tannin. A taste of cigar and chocolate gives the end note a nightcap kind of feel.
Made in a big, ripe style, this is Gypsy Canyon's best Pinot Noir in years, but it will require some time in the cellar to soften. It's all forward, in-your-face jammy cherries now, with brusque tannins and lots of unintegrated new, smoky oak. Give it until 2013 to begin to come around.
Made in a bone dry, acidic style, what this Chardonnay lacks in richness it makes up for in elegance. Fans of sweet, buttery Chards won't like it, but true aficionados will appreciate the austere citrus and mineral flavors.
Made in a careful, non-intrusive, natural style, this combines wild strawberry and peppery herb flavors. It offers moderate tannins and a strongly herbal finish.
Made in a Chablis style, this Chardonnay is bone dry and crisp in acidity. The pineapple and peach flavors are integrated with stony minerals. It's not a complex wine, but is super-clean and zesty, a nice complement to shellfish, mushroom risotto or a perfectly roasted chicken.
Made in a clean, refreshing style, this is a medium-bodied wine that bursts with aromas and flavors of pear, melon and ginger. A pineapple note on the finish adds zest and freshness. Drink now.
Made in a completely different style from Uvaggio's typical Primitivo, this is meant to be a reserve-tier bottling, with seven months in new and once-used oak. Crisp berry flavor, along with a hint of cranberry, makes this juicy and balanced. It finishes softly on a slightly nutty note.
Made in a complex style rather than simply fruity, this smells like toasted almonds and vanilla bean. Tastes suggest not-quite-sweet Bosc pears, butter and walnuts. While the texture is luxurious the body is actually light, and the wine is not at all cloying.
Made in a convincing dry style, this medium-bodied wine starts off with hints of lime and kerosene, then adds peach kernel and citrus flavors on the smooth-textured palate. Finishes long.
Made in a cool part of Napa Valley in a cool vintage, this Syrah is very dry and tough in youthful tannins. It's too astringent to offer much pleasure now, but has a great heart of ripe blackberry, dark chocolate, leather, tobacco, anise and pepper flavor that should sweeten and emerge as the wine ages. Try holding until after 2009.
Made in a cooler, lighter-bodied style, this wine appeals with cedar and wild strawberry, integrating the oak and letting the tannins mellow in the background.
Made in a crisp linear style, this is picked at a modest level of ripeness. The result is a relatively low alcohol wine, but one that lacks generosity, instead offering one-dimensional notes of tart grapefruit that linger on the finish.
Made in a crisp, dry style, this is leaner than many other New Zealand Pinot Gris, marked by its taut texture and subtle notes of almond skin, barely ripe melon and tart citrus. It makes for a refreshing sipper, or a fine foil to delicate fish dishes.
Made in a crisp, zesty style, this vibrant white delivers tart green apple, Bartlett pear and lemon zest. Bright acidity gives it a clean finish.
Made in a deliberately moderate-alcohol style, this is a medium-bodied wine with no bells or whistles. Leafy notes hint at fresh greens, while the flavors are more green fig and white grapefruit. Drink now for zesty refreshment.
Made in a deliberately trim and delicate style from Rhône grape varieties, this wine has a pleasant light pink-peach color and canteloupe aromas that lead to a crisp palate of light body and fresh, tart lemon and cranberry flavors.
Made in a delicate style, with a silky texture housing cherry jam, red currant and anise flavors. Drink up.
Made in a delicious, dry style, this has a vivid yellow-gold color, lemon and butter aromas, a touch of honey in the Bosc pear flavors and a creamy texture that leads to a long finish. Not much of this variety is made in California and the acreage is dwindling in Livermore Valley, so this bottling is a rare treat.
Made in a deliciously oaky style, this smells like melted butter and toasted baguette, tastes like ripe pears drizzled with crème anglaise and feels almost sweet. The toasted oak component adds a touch of bitterness to balance the richness, and it all works beautifully for this approach.
Made in a direct style to appeal now, and succeeds. Dry, soft and silky, the wine seduces with lush black cherry, raspberry, red currant, mocha and spice flavors that are deeply satisfying. Not an ager, but nice now through 2010.
Made in a directly appealing style, this Syrah is soft and slightly sweet. It offers flavors of blackberry and cherry jam and milk chocolate, with notes of anise and tangerine rind. Drink now.
Made in a drier, earthier and perhaps slightly less ripe style, this balanced Pinot Noir features cherry, herb tea, anise and cola flavors. It's very light and gentle in the mouth. Great with pepper steak, lamb with rosemary and garlic.
Made in a drier, earthier style than most Oakville Cabs, this one emphasizes structure over fruity power. It's a sleek, elegant wine, brimming with tannins and acids that frame blackberry, currant, mineral and dried herb flavors, with a touch of raisins in the finish.
Made in a drier, leaner and earthier style, with herb and tobacco-infused blackberry, currant and cherry flavors. A touch of stylish oak adds a fine note. Not a blockbuster, but balanced and elegant. Drink now.
Made in a drier, more elegant style than many other Napa Cabs, this polished bottling can be described as Bordeaux-esque. Its blackberry and currant flavors are grounded in a cedary structure of earth and herbs. Great for a wine list. Drink this fine wine now and through 2014.
Made in a drier, tarter style than the winery's Russian River bottling, this Chard favors elegance over opulence. It's streamlined and crisp, with subtle notes of green apples, kumquats and honey, gently touched by smoky oak.
Made in a drink-me-now style, this Bordeaux-style blend is delicious, with black cherry, licorice, mocha and cedar flavors. It's soft and gentle in the mouth, with tannins that are firm, but yielding.
Made in a drink-me-now style, this is a delicately balanced wine, rich in oak, with a wealth of raspberries and cherries. It's soft, delicious and a little high in alcohol.
Made in a dry, austerely tannic style, this Pinot Noir is very elegantly constructed, with notable acidity. It's dense and young, but very concentrated in black cherry jam, cola, beef jerky, olive tapenade, sandalwood and spice flavors. Needs time to resolve. Better after 2011.
Made in a dry, earthy style, this wine chooses elegance and structure over dazzling opulence. And that's just fine. It has a good core of blackberry and currant fruit, and the balance suggests some time in the cellar. Give it 3–4 years.
Made in a dry, tart, minerally style, this is the kind of Chardonnay you can call Chablisian. It has an intricate structure of citrus and apricot fruit, and the oak application is modest but tasteful, providing hints of buttered toast. Understated but elegant, it's a fine, bracing Chardonnay to drink now.
Made in a familiar style for those who enjoy easy and fresh Pinot Grigio, Borgo Crosaris is appropriate for informal summer lunches on the patio. Citrus, peach and cut grass are the most obvious aromatic elements.
Made in a family winery based in San Francisco that sources fruit mainly from Lodi, this Sauvignon Blanc is rich with fig and Nilla Wafer notes, with a pretty, floral nose.
Made in a fine, accessible style, this 100% Cab is delicious now with blackberry jam, chocolate and cassis flavors. It has classic Napa Valley tannins that are rich and ripe. This is a fancy wine, that's soft yet complex, and at this price, a good investment.
Made in a firm, dry style that will appeal to Cabernet drinkers, this smells like black cherries and blackberries and tastes full and fruity. It feels moderately tannic, well-balanced, and lingers a bit on the finish.
Made in a firm, solid style, this wine shows considerable potential. Pure berry flavors are prominent along with the dense tannins. It is a good wine for the difficult vintage and will be ready to drink from 2020. The estate is in the process of converting to biodynamic methods.
Made in a forward, drink-me-now style, this Bordeaux blend contains 1% of Petite Sirah. The jammy flavors of blackberries and cherry and joined with vanilla, smoky cedar and spices. Drink this direct wine before 2012.
Made in a forwardly delicious style from older vines, the XXXV designation is for Sausal's 35th anniversary. The aromas and flavors range from briary blackberries and cherries through carob and licorice to cedar, sweet candle wax, bacon, black pepper and soy sauce. Should develop over the next 6 years.
Made in a frankly commercial, off-dry style, this is dangerously quaffable. Pronounced apple, pear and melon flavors are balanced by moderate acidity and a hint of ginger on the finish. Drink now.
Made in a frankly sweet style, this blend of Pinot Noir and Chardonnay has jellied flavors of raspberries, cherries and toast. It's a little rough in texture.
Made in a fruit-driven style with an undercurrent of stony minerality, this medium-bodied blend of Grenache Blanc and Roussanne hints at pear and citrus. Drink now.
Made in a fruit-forward way, with jammy blackberry, cherry and currant flavors that finish in a swirl of chocolate and spices. It's a heartily tannic wine for drinking now. Good with slow-cooked meat stews and barbecue. Zinfandel, Petite Sirah, Charbono and Syrah.
Made in a full-bodied and fleshy style, this comes from an estate vineyard long owned by the producer. Cloudy, with a distinct fresh cherry aroma, it opens with leathery tannins and pronounced oak notes before its bright, citrus-like acidity settles in.
Made in a full-bodied style with a density of firm tannins, this wine offers a mix of ripe black cherry and black licorice notes, the core succulent and strong.
Made in a full-bodied style, this estate wine is generous in blackberry, black licorice and dark cherry, with classic cola spice dancing around its edges. Smooth and memorable, it is made from a handful of vineyards, including Nicole's, Bow Tie and Robert Thomas, all vineyard-designates of their own for the producer.
Made in a fuller-bodied style, this wine remains nonetheless balanced, the acidity subtle but offering structure and freshness. On the nose, tropical coconut and orange zest is suggested, while the palate remains soft and mouthfilling in juicy black cherry, an intensity of oak rising on the finish.
Made in a German style, this Riesling is off-dry. Crisp, zingy acidity provides balance, and the flavors, of green apples, pineapples, honeysuckle flowers, vanilla and spices, are clean and deep.
Made in a grand style, this offers a full body, ripe fruit flavors and plenty of supportive tannins and acidity to liven up the mouth. It brings a sense of concentration with sophistication. Aromas suggest exotic dried fruits, while the ripe, full flavors are almost like Port. The finish lingers.
Made in a heady, voluptuous style, this wine conveys quality from the fruit to the oak, one-third of it new French. Golden honey and apple blossom combine for a floral, powerful and hearty expression on the palate, finishing in crème brûlée.
Made in a heavy, dense style, with extracted fruit flavors and lots of oak, this Cab is immediately flashy in chocolate, blackberry jam and toast. It delivers in richness, yet lacks a certain vitality. Drink now.
Made in a high-alcohol, extracted style, this Petite is explosive in blackberry jam, currant and spice flavors. The tannins are brisk, as you'd expect with this variety, while a pleasant streak of acidity cuts across the richness and gives the wine zest. Drink now.
Made in a honey-sweet style, but the acidity is excellent, and balances the richness so that the finish is dry and clean. The flavors are very ripe in peaches, Key lime pie and vanilla custard. A nice cocktail sipper.
Made in a late harvest, sweet style, this has good dimension and intensity with layers of stone fruit, honey and spring flowers. The wine is bursting with exotic fruit and is sweet and chewy in feel.
Made in a leaner style than many Napa Valley Cabernets, this shows lots of blackberry and cherry fruit. If you enjoy wines with structured elegance, this could be for you.
Made in a leaner style, with modest in alcohol, this swaps power for elegance. It's streamlined, brisk and bone dry, with complex flavors of sour cherry candy, cola, dusty spice and sandalwood. With decanting this can be enjoyed now, but try cellaring it for 5–6 years and see how it evolves in the bottle.
Made in a leaner, acidic, minerally style, this bone-dry wine feels ultra-clean and distinguished in the mouth. It's austere, but you'll find a core of pineapples, apples and limes. Great with a shellfish-inspired risotto. Elegant and food-friendly, it should develop over the next 4–5 years.
Made in a leaner, crisper style than many Chards nowadays, this Chardonnay trades power for elegance. It's almost like a Sauvignon Blanc, with citrusy acids framing flavors of limes, pineapples and green apples that have a minerally edge. New French oak adds just the right touch of richness.
Made in a leaner, drier style than many, this Cabernet's blackberry and cherry flavors have an edge of mint and tobacco. Turns quite tart on the finish. Drink now.
Made in a leaner, racier style than most California Viogniers, this has mineral, tangerine and apricot flavors, with considerable acidity.
Made in a light-bodied, cooler-climate style, this wine has grip and tension yet is delicate on the palate, nuanced in lavender, blueberry, dried herb and a sprinkling of white pepper. Food-friendly, it's a good choice for the table.
Made in a light-bodied, lower-alcohol style, this Pinot feels silky and gentle in the mouth. It really delivers when it comes to flavor. Displays big, impressive notes of raspberries, cherries, Dr. Pepper cola, red licorice, beef jerky and smoky sandalwood that are complex and satisfying, and that finish entirely dry. Drink now and over the next four years.
Made in a light but complex style, this is a delightful Merlot to drink with just about anything that calls for a full-bodied red wine. It's dry and elegant, with an herbal tinge to the cherries and tobacco.
Made in a light style, this has a silky texture that's marked by high acidity. It's dry, with sour cherry and raspberry candy flavors. Ready to drink now.
Made in a light, pleasant style, and the drily tannic balance makes it food-friendly. Shows cherry, red currant, cola and oak flavors, with an earthy edge of herbs.
Made in a lighter style, but showing true Williams Selyem elegance and complexity. With pretty cherry, cola, spice and sandalwood flavors, it has bright acidity, and is a very nice Pinot Noir to drink now.
Made in a lighter style, this Pinot comes from the cooler Napa side of the Carneros. It's light- to medium-bodied and dry, with a silky texture and pleasant flavors of cherries, exotic dusty spices and sandalwood. Elegant and moderate in alcohol, it's a wine to drink now.
Made in a lighter style, this Pinot is as easy to toss back as a glass of cherry cola. It's delicious and savory, for drinking now.
Made in a lighter style, this silky Pinot Noir has crisp acidity accentuating flavors of cherries, red licorice and cola. It's an elegant wine for drinking now.
Made in a lighter, more accessible and candied style, this Pinot has pleasant cherry, raspberry, cinnamon sugar and sandalwood flavors. Easy to find, with 5,000 cases produced.
Made in a lighter, more delicate style than many of its brethren, this is nevertheless fresh and flavorful. Pear, melon and white peach notes are framed by hints of toasted brioche, which takes on a slightly mocha-like character on the finish.
Made in a lighter, more elegant and accessible style, this is very fine and impressive Syrah, at a good price. Thoroughly dry and moderate in alcohol, it shows rich, smooth tannins that frame interesting flavors of blackberries, currants, sour cherry candy, tobacco, leather, crushed black pepper and smoky sandalwood. Ready now.
Made in a lighter, silkier style than most Sonoma County Zins, this wine has the weight, mouthfeel and flavors of Grenache. It's all about cherries and red licorice, dusted with baking spices and cocoa powder. The comparatively low alcohol makes it an easy sipper.
Made in a lighter, slightly more rustic and less ripe manner, with herb-infused black currant and licorice flavors. A vigorous young 100% Cab elaborated with plenty of new oak. Drink now through 2013.
Made in a Méthode Champenoise style from well-farmed vineyards, this Blanc de Blancs is sharp in acidity and biting flavors of green apple and lemon zest. Crisp and fresh, it's also complex and slightly brooding, weaving in waves of brioche and almond as it goes.
Made in a méthode Champenoise style, this is crafted from estate-grown fruit, the color crimson pink, the flavors high-toned strawberry and fresh citrus. Light on its feet and dry, it features bubbles that form a rich mousse counterpointed by crisp natural acidity. On the finish is the suggestion of fennel.
Made in a mild ripasso style, this wine is miserly on the nose and hot on the finish, but what comes in between is very nice. Sweet flavors of brandied cherries, plum and chocolate blend with spice and pepper accents as it rolls forcefully across the palate. As said, it burns late, something that may resolve with bottle age. Drink now through 2011.
Made in a modern, more accessible style, with a stunning nose of mocha, singed meat, roses and coffee. Earth and violets prevail in the mouth and carry over to the long finish. The refined tannin structure tempts early consumption but a few years cellaring will add to the complexity.
Made in a more extracted, fuller style, this is overwhelmingly earthy and intensely aromatic. Its time in oak has not quite shaken off entirely, and its fruit expression veers on the darker side, with notes of black cherries and blueberries standing out the most. An herbal aura lingers around.
Made in a more forward style than it used to be, Calera's '07 Jensen appeals for its lush raspberry, cherry, bacon, vanilla and sandalwood flavors. The acidity is just fine, and the tannins are soft and intricate. Lovely now, with a brief decant, and should develop for 6–8 years.
Made in a more full-bodied style than many other Russian River Pinots, this one's a little heavy and soft. But it is delicious, offering tiers of raspberries, cherries, cola, licorice, brown sugar and toasty oak. Drink now.
Made in a more popular style than Calera's Mt. Harlan bottling, this Chard features lush flavors of pineapple and orange jam, honey and vanilla. The acidity is bright and mouthwatering.
Made in a more reductive style, this bottling conveys a tremendously intriguing sense of yogurt and Brie cheese rind on the nose, with orange rind, guava skin, green pear, tuberose and graphite notes. The palate grips with a pear skin and lime-zest tang, and that dairy note holds strong.
Made in a more savory style, this shows hints of nutty, putty-like aromas alongside cantaloupe and citrus. It's medium in body, with a dry, earthy finish.
Made in a mouthfilling, supple style, this cheerful blend is easy to like and easy on the pocketbook. Black cherry and vanilla notes are perhaps a little simple, but carried along by a rich, creamy mouthfeel and a lingering finish, they make for a satisfying glass of hearty red. Drink now-2014.
Made in a New Zealand-esque grassy style with plenty of herbal notes, this wine is seriously tart, with a stony texture and a strong taste of briny lemon rind.
Made in a New Zealand style, which is very dry, crisp in acidity, minerally and rich in citrus flavors, with a sour, green note of gooseberry. A brisk Sauvignon Blanc that will love goat cheese.
Made in a New Zealand style, with strong gooseberry, lemongrass and lime flavors, this wine is bone dry and exceptionally crisp in acidity. It gets the tastebuds watering.
Made in a popular style of crisply acidic, clean and slightly sweet flavor, with plenty of orange, pineapple, green apple and apricot fruit, this is a fine drink-me-now wine. It's good as a cocktail sipper, or with everything from Asian food to fried chicken.
Made in a popular style, this is a soft, slightly sweet and very fruity Cabernet. It has candied cherry, roasted almond, honey and spice flavors, wrapped in a smoothly tannic framework.
Made in a powerful and thick Paso Robles style, this unique bottling offers cherry syrup, nutmeg, rhubarb and crushed graphite aromas. Baked blueberry pie flavors show on the palate, loaded with mace and spice cake notes. Its tannic texture builds over time, adding to the depth.
Made in a powerful, almost dry style with 12% alcohol, this is not a typical kabinett. The aromas boast admirably pure pear and pineapple scents, but the flavors show slaty, spicy complexity—this is much more than simply fruity. The texture is creamy and the lingering finish shows off more spice and stones. Might age, but it's so impressive now, why wait?
Made in a rather austere style, with minimal time in oak, this wine offers crisp texture and body complemented by a tartness of Golden Delicious apple that finishes with creamy lushness.
Made in a rather ripe style, this bottling hits the nose with yellow-apple custard, banana chips, bubblegum and mango-candy flavors. The palate is also quite ripe and a tad sweet, with apple blossoms, tropical candy and apple-soda flavors.
Made in a ready-to-drink style, this is a slightly creamy-textured Cabernet that hits the right notes: cassis, vanilla, black olive and a hint of menthol. It's a fruit-driven wine that lacks a bit structure, but will please most palates through 2020.
Made in a ready-to-drink, approachable style, this would be a fine introduction to Hawke's Bay/Gimblett Gravels Syrah. Blueberries, mulberries and spices abound, while hints of espresso and dark chocolate appear on the softly dusty finish. Drink this medium-bodied wine now through 2020.
Made in a relatively light-bodied, soft style, this wine has a weedy, herbal element at its heart, and could use more fruit to balance out. It ends in a taste of bittersweet chocolate and espresso.
Made in a relatively restrained style, this is a dark, juicy and smoky wine from Dry Creek and Alexander Valley area vineyard sites. Lengthy and smooth, it takes a decidedly medium-bodied route, with traces of leather pouch on the nose and a soft layering of milk chocolate on the finish.
Made in a restrained style, this has savory black-fruit sensations. The palate delivers plum and raspberry flavors, with hints of bitter almond and tobacco that are supported by fresh acidity. Tellitalia Imports, Tradizione Imports.
Made in a restrained, elegant style, with modulated blackberry, currant and herb flavors balanced with oak. Dry, supple and polished, this young wine needs a year or two in the cellar to gain complexity.
Made in a restrained, perhaps age-worthy style, Leeuwin's 2008 Art Series Shiraz offers up cassis tinged with hints of mint and tobacco. The tannins are silky in texture, while the wine never strays past medium weight. Drink now–2020.
Made in a rich, opulent style for near-term consumption, Yangarra's Roussanne features exotic notes of toasted hazelnuts, bananas Foster and ripe pineapple. It's full-bodied without being overly heavy, with a long finish redolent of tropical fruit and citrus.
Made in a rich, ripe style that perhaps favors power over elegance, this is delicious from start to finish. It's a big, intense wine, massive in blackberry and mocha flavors, with a bacon meatiness that's part Syrah, part smoky oak. While it's a little obvious in its appeals, it does show Syrah at its flashy Napa best.
Made in a rich, ripe style, this Chenin Blanc-based blend has enough acidity for balance. It offers rich golden mango, orange and honey flavors.
Made in a richer-than-usual style, this wine shows floral and melon aromas, medium to full body, dry honeydew melon flavors and a smooth rather than crisp texture.
Made in a richer marzipan-laced style, this bottling shows browned butter, butterscotch and baked apples on the nose. The palate is a tad oily with strong browned-butter and green-apple flavors, but also very balanced, with the unctuous custard elements cut by tart citrus peels.
Made in a richer style, it is bone dry and with a creamy texture, apricot fruit flavors as well as the right, crisp acidity. The wine is fresh, fruity and, of course, needs to be drunk now.
Made in a richer, riper style, this Zin brims with flavors of raspberries, cherries, red currants and brown sugar, like a Christmas fruitcake. The alcohol is quite high. Drink soon.
Made in a ripe style, this Sauvignon Blanc from Oregon-based Peter Rosback features hints of honey alongside nectarine and tropical fruit flavors. It's round on the palate; a ripe, easygoing wine for immediate consumption.
Made in a ripe, appealing style, this has rich flavors of pineapple jam, tropical fruit, vanilla and buttered toast, brightened by crisp acidity.
Made in a ripe, extracted style, this pleasant Cab-Merlot blend has flavors of currants, plums, cedar and spice. Seems at its best now and for a couple years.
Made in a ripe, oaky style, this 100% Cabernet has powerful blackberry and cassis flavors that are a little warm. Its 95% new French oak is evident in the smoke, vanilla, toast and caramel notes. It's a very tannic wine that locks down the palate with dry astringency. All indications suggest the cellar. Give it at least eight years.
Made in a ripe, rich style, this is a big, fruity wine. It's has a potent black-cherry jam flavor that's simply delicious. Atypical for Pinot Noir, but there's no denying how good it tastes.
Made in a ripe, soft style that's unusual for Howell Mountain, this Zin could almost be Grenache, or even a big Pinot Noir. The cherry pie filling, raspberry cream and Dr. Pepper flavors are wrapped into soft, gentle tannins. It's a luxurious, exotic Zinfandel whose heat from high alcohol adds a spicy element.
Made in a round, soft style, this is an atypically mouthfilling Sauvignon filled with notes of nectarines, honey and ripe citrus. It's a summer crowd-pleaser for the beach crowd.
Made in a savory, ageworthy style, the 2013 Covenant features aromas of tar, espresso and black olive. It adds intriguing red-berry notes on the full-bodied palate, along with dusty tannins that persist through the long finish. Drink 2018–2025.
Made in a seemingly off-dry style, this offers simple but pleasant apricot, peach and white flower flavors, with bright acidity. It's tastes similar to Pinot Grigio in many respects.
Made in a semisweet style, this smells almost dry, with notes of cheese and vanilla. On the palate, it's simple, where the sugary flavors quickly emerge before fading away to almost nothing.
Made in a similar fashion to Sherry with a solera that is topped up, this was aged outside for a year to concentrate the wine and its flavors. A sweet wine, it has a richly nutty, peppery character to balance the ripe plum fruits. Softly textured, just hinting at the alcohol used for fortification, this is a rare, fascinating and very drinkable wine.
Made in a soft, fruity style, this darkly colored wine brims with complex flavors of blackberries, red licorice, grilled prosciutto, coffee, black pepper and sandalwood. Drink with steaks, chops and stews.
Made in a soft, gentle way, this pretty Mourvèdre has chocolate-infused blackberry, currant, raspberry, licorice, cola and pepper flavors. It's very dry, and will drink well with a char-broiled steak.
Made in a soft, sweet style, this simple Syrah is very rich in black cherry jam, dark chocolate, toast and exotic baking spice flavors, wrapped into smooth, velvety tannins. It's a crowd pleaser.
Made in a soft, sweet style, this Zin has raspberry and cherry pie flavors. It's classic Dry Creek Zin in its own way, with a hearty rusticity that calls for barbecue, roasted chicken, pasta with lots of marinara sauce and cheese.
Made in a soft, user-friendly style, the 2008 DB Family Selection Petite Sirah offers up a flavorful mouthful of plum and baking spices. It's medium-bodied, with a silkiness to the structure that belies the grape variety, yet that same softness makes it immediately appealing. Drink now.
Made in a softer, gentler style, almost with the body of a Pinot Noir. But the flavors are intensely concentrated, suggesting blackberries, black currants, cola, mocha and pepper. It's an easy Zin to drink now.
Made in a somewhat restrained, focused style, this wine features hints of smoke combined with peach and pineapple notes to create the impression of grilled fruit aromas and flavors. It's linear and crisp on the palate, with admirable length and mouthwatering citrus notes on the finish. Ready to drink now.
Made in a spare, angular style, this has citrus zest, mineral and pear flavors, brightened by acidity. It's an elegant wine with a creamy, buttery texture.
Made in a stainless-steel, grassy style, this features a charming balance of peach and apricot buzzing in the background to maintain the fruit amidst the natural acidity. Delightfully drinkable, it finishes lean and crisp.
Made in a structured, traditional and dry style, this wine will be great at dinnertime. It has moderate and attractive spice and oak aromas, full body and ripe fruit flavors that don't go to extremes. The sense of balance, layered texture, reserved flavors and sophistication make it a winner.
Made in a style so ripe and direct in fruit and oak, it's almost simple, with spun sugar flavors of raspberries, cherries, anise and vanilla. Those flavors are delicious, yet the wine lacks structural integrity.
Made in a style that's lower in alcohol and earthier than your typical Napa Valley Cabernet, this bottling has plenty of complex elegance. The blackberry, tobacco and cedar flavors will pair well with steak. Drink now–2017.
Made in a style that will appeal to Cabernet Sauvignon fans, this full-bodied wine is thickly layered, packed in blueberry and plum with a slap of toasty oak on the backside. With a leathery, rounded texture, it sparks in spicy vanilla as it goes down.
Made in a style that will appeal to fans of both creamy, fruity richness and more austere notes of fresh grass, this wine is dry, herbal and juicy. It offers accents of vanilla and white plum, as well as the aforementioned fruitiness of peach and pear.
Made in a style to appeal to many Chardonnay drinkers, this one seems to have sweetness, with flavors of custard, vanilla, butter cream and orange jam.
Made in a style to appeal to the masses, this is a soft, sweet Chardonnay. It's rich in vanilla cream, pineapple and orange jam and buttered toast flavors.
Made in a style to appeal to today's Chardonnay fans, this has flavors of buttered toast, popcorn, vanilla, pineapple and Key lime pie, with crisp acidity.
Made in a Super-Tuscan style, this includes 12% Syrah and 5% Malbec. Young, tight and still a bit severe, it needs airing out. But the fruit has the right structure for Sangiovese which, though rare, does quite well in Washington. Tart and spicy, with cranberry and strawberry fruit flavors under a warm blanket of oak and acid.
Made in a super Tuscan style, this blend of Sangiovese, Cabernet Sauvignon and Syrah is lush and lovely. Lightly floral aromatics introduce notes of berry, plum and a whiff of leather. It xcellent balance and structure, with soft, yielding tannins. It was finished in 20% new oak.
Made in a superripe, dense, almost fudge-like style, The Ripper tastes like a plummy, chocolaty Christmas cake with slightly coarse tannins on the finish. It's Port-like in flavor, but without the heat from elevated alcohol. Drink it over the next few years.
Made in a supple, immediately approachable style, this is a nicely supple, slightly creamy, almost gulpable red. Raspberry and cherry fruit is buttressed by ample spice, then ends on a lingering note of star anise. Drink now–2018.
Made in a sweet, candied style, with flavors of pineapples, mangoes, roasted almond granola and vanilla. Could almost serve as a dessert wine. Drink now.
Made in a sweeter, more candied style, with lemon, pineapple and vanilla flavors, although crisp acidity provides much needed and drying balance. But it's still a fairly simple sipper.
Made in a sweetly ripe, oaky manner, this is a drink-me-now Pinot Noir. Easy to like for its jammy raspberry, cherry and Dr. Pepper cola flavors. The acidity and soft tannins define the modern Russian River style.
Made in a tart, citrusy style, like an elegant Chablis, this rich, balanced Chardonnay shows candied flavors of pineapples, lemon custard, Key lime pie and stony minerals. Brisk acidity provides a keen, bracing balance.
Made in a tart, juicy style, this well-structured Cabernet Sauvignon should be decanted. The acid-driven berry flavors carry a hint of gun metal. A few more years of bottle age would be advisable.
Made in a thick, oaky style, this shows burned caramel, fudge and hints of dried mint and oregano on the nose. The palate is rich with blueberry and dark chocolate, wrapped in a veil of oak smoke, with chunky, chewy tannins and a purple-flower nuance.
Made in a tighter, drier, lower alcohol style, this Cab shows a precision and control that riper, more opulent Cabs seldom display. It's also quite food-friendly. That's not a slap, it's a compliment. You'll find classic blackberry and currant flavors layered with oak.
Made in a tiny amount by consulting winemaker Kristy Melton, this 100% varietal wine is from some of the oldest Cab vines in the Napa Valley, still dry-farmed. Concentrated in cedar, blackberry and currant, it's soft and smooth, with shocks of dark chocolate and malt, its finish robust and grippy. Drink now through 2020.
Made in a toasty, richer style, this bottling shows cherry cola, blackberry brioche, oak-smoked plums and roast beef on the action-packed nose. The palate is dense, with black cherry, blackberry and black plum fruit layered across roasted-pork flavors.
Made in a traditional style with no evident new oak, leathery, meaty notes balance dusty earth and sour plums on the nose, while the palate is full, round and richly textured. Finishes with dark, savory notes of coffee and black olives. Drink now–2017.
Made in a traditional, gravity-operated cellar with 100% Merlot from a densely planted vineyard, this is an impressive wine that manages to tread a fine line between considerable richness and a more restrained, dry tannin and fresh fruit character. Although it does quickly fall apart with decanting or air, it is worth aging, for at least 3–4 years.
Made in a very big, heavy and ripe style, this Pinot Noir offers waves of grilled blackberry, cherry, raspberry and cola flavors, with sweet, smoky influences from oak barrels. It's delicious, but lacks delicacy and subtlety. Drink now.
Made in a very exaggerated, exotic style, this Viognier is almost dessert-wine sweet. It has flamboyant tropical fruit, crême brulée and caramel flavors, and is soft in texture, like a cream puff.
Made in a very fruity style, with upfront, sweet pineapple, peach, green apple and honeysuckle flavors. Acidity provides some cleansing balance to the flamboyant richness.
Made in a very respectable Chianti Classico style, the wine delivers freshness, with tart berry notes and a bright, streamlined feel. Medallions of veal, grilled sausage or roast chicken would all pair nicely with this Sangiovese-based wine (with small percentages of Cabernet Sauvignon and Merlot).
Made in a very ripe style, this wine's traces of raisiny character detract slightly from its velvety, suede-like texture and ample concentration. It's still admirable for its concentration and richness, but some will find it overripe. Drink now-2015.
Made in a very ripe, intensely concentrated style, this tannic young Cabernet is massive in blackberries, currants and cedar. It's a huge, impressive wine that needs at least 6–8 years in the cellar.
Made in a very ripe, supple style, this medium-bodied wine boasts plenty of dark cherry fruit. Hints of wind-blown dust give it a welcome non-fruity edge, while the silky tannins linger elegantly on the finish. Drink now–2020.
Made in amphorae made from Georgian clay, this “Classica” expression of the Vitovska grape opens with a intense copper-ornage color and deeply nutty nuances of pine nut and almond backed by honey, butterscotch and candied fruit (there's not much in the way of fresh fruit here). Thanks to its inherent tannic structure, the wine drinks more like a red than a white. It will be fascinating to watch it age ten more years.
Made in an accessible, fruit-forward style, this medium-bodied wine features ample blackberry fruit and just hints of vanilla and cedar. Perhaps because of the Viognier component, it's already supple on the palate, yet the finish displays tart acids and some dusty astringency. Drink now–2020.
Made in an appealing popular style, this Chard has ripe flavors of pineapples, pears, peaches and figs, with oak barrel notes of creamy vanilla and smoke.
Made in an approachable style, light-bodied and yet showing an attractive level of richness, there's melon, oak and honey at this wine's core, accented by pretty floral notes of apple blossom and pie.
Made in an assertive, firmly tannic style without being too high in alcohol, the reserve-tier wine from one of the oldest wineries in California layers spicy, toasty oak flavors from French and American barrels over a base of ripe cherry. A bold wine for a bold meal. This should age well; perhaps best from 2015–2020.
Made in an attractive, drink-now style, this light- to medium-bodied Pinot Noir showcases pretty raspberry and strawberry fruit that is framed by  fresh-cut cedar and soft tannins.
Made in an earthier style. Not that there aren't exuberant flavors of apples, pears and peaches, but they're conjoined with notes of tobacco and herbs. Not especially oaky, but the smoke and vanilla complexities are just right.
Made in an easy-going style, this Chardonnay has ripe, forward flavors of orange jam, buttered toast and vanilla flavors. Fine acidity provides balance.
Made in an elegant, filigreed style, this wine delivers understated hints of smoke, pear and melon. Given time in the glass, some peach notes emerge. Pleasantly plump on the midpalate, the flavors and textures tighten on the crisp finish.
Made in an exaggerated tutti-fruity style, with candied raspberry and mocha flavors. The mouthfeel is nicely silky, with a brisk flourish of acidity. Drink now.
Made in an exaggerated, oaky style that's dominated by caramel, butterscotch and vanilla flavors, with undertones of pineapple crème brûlée and ultra-ripe peaches.
Made in an exceptionally ripe and strongly oaky way, this wine is rather heavy right now. The Cabernet was blended with some Syrah and Petit Verdot grown in a Calistoga vineyard. There's no questioning the richness, but it's so ripe that the blackberries veer into dark chocolate and prunes. See what it does over the next eight years.
Made in an exceptionally ripe manner, this Pinot brims with cherry and raspberry pie filling fruit that's so rich, it's almost like a dessert, except the finish is dry. Oak adds delicious complications of sweet, caramelized vanilla and char. This is quite a good wine, but it's a little on the young side. Give it 2–3 years to begin to come around.
Made in an exotic style that will divide purists into opposing camps. It's dark, rich and almost heavy, with the weight of a Grenache. Yet it's utterly delicious, dazzling in wild raspberry and cherry essence, thyme, cola, pie spice and sandalwood flavors. A fascinating wine that should do interesting things in the cellar.
Made in an exotic style, this Zin is ultra-concentrated in fruit and rich in tannins, in the way of a Howell Mountain red wine. It's complex in spicy currants, Dr. Pepper, Tabasco, chocolate and anise. A little soft in acidity, but should mellow out for years.
Made in an immediately appealing style, this dry Pinot has a silky elegance that makes it easy to savor the cherry, currant, cola, pomegranate and pepper flavors. Best now and for a few years.
Made in an immediately appealing style, this Pinot is soft and lush and vast in fruit and oak richness. It floods the palate with cherry and raspberry pie filling, vanilla, cinnamon and sandalwood flavors, and the texture is silky and elegant.
Made in an immediately appealing, oaky way, this Chard has appealing peach, pear, green apple and honey flavors that taste like they were baked into a pie. Easy to find, with more than a million bottles in circulation.
Made in an inexpensive Aussie style, this Shiraz is dry and rich in blackberry, currant, tobacco, Dr. Pepper, mocha and peppery spice flavors. At this price, it's great for barbecues.
Made in an interesting way, with no oak but aged on the lees and put through malolactic fermentation. The result is crisp, clean and tasty, if a little sweet, with citrus, fig, green melon, vanilla and spice flavors.
Made in an obviously oaky style, this has spicy, smoky vanilla and nutmeg aromas, plus equally high-intensity and almost sweet flavors. A relatively smooth texture accompanies the full body. Generous and ripe fruit flavors come out with each sip and add depth.
Made in an off-dry manner, with residual sugar of 3.5%, this blend of the Flora grape and Chardonnay is rich and fruity. It has flavors of golden mango, tangerine tart, vanilla cookie and honey almond granola.
Made in an off-dry style, the Villa Wolf 2007 Gewürz boasts classic musky aromas of lychee and spice and even develops some rose-like notes on the palate. It's medium-bodied, finishing soft and mellow.
Made in an off-dry style, this Riesling has honeyed flavors of a fruit juice blend of oranges, peaches and apples. It's simple, but crisp acidity contributes vital balance.
Made in an off-dry, almost sweet style, this polished Riesling is marked first and foremost by ripe fruit. Green apples, tangerines, Key lime pie and golden mangoes flood the mouth, made bright and clean with citrusy acidity. The alcohol is a refreshingly low 13%.
Made in an old-fashioned Paso Robles style, this is pretty sweet, soft and simple. There's not much complexity, but it has plenty of ripe blackberry, cherry and spice flavors.
Made in an old-fashioned way, this is the kind of wine the immigrants probably drank. It's soft, fruity-raisiny and simple, with enough tannins and acids to combat tomato sauce and garlic.
Made in an overtly oaky manner, this wine imitates the big barrel-fermented style pretty well. It has smoky, buttery aromas, good pear and peach flavors and a smooth, soft texture.
Made in an oxidized style like a Sherry from Spain, ROX is meant to be drunk as an apéritif with raw oysters or hard, stinky cheeses and cured meats. An interesting almond-flavored take on Sierra Foothills-grown Roussanne grapes for sure.
Made in an unctuous style, it's fragrantly rich in cinnamon and clove, and medium-weight, with soft, moderate tannins. With smaller percentages of Petite Sirah, Zinfandel and Merlot it finishes with a pronounced taste of vanilla oak.
Made in an understated classic style, this wine has a woody persistence of dried herb and mountain sage amid a grip of dusty tannin. Pencil shavings and red currant provide a yin and yang of structure and subtle character.
Made in barrels that have acacia wood on the heads, this bottling initially shows aromatic lemongrass and cut-grass greenness before offering riper peach, pear and almond oil on the nose. It tightens up on the sip, where tart apple skins, green pear and light honeysuckle flavors arise.
Made in collaboration between Frescobaldi and prisoners of the Gorgona penal colony, this offers delicate aromas of ripe orchard fruit, white flower and a whiff of Mediterranean scrub. The round palate offers dried apricot and citrus before a savory finish.
Made in collaboration with Beringer's Ed Sbragia, this super Tuscan blend of Merlot (75%), Sangiovese and Cabernet Sauvignon is loaded with smoky tones of oak, leather, spice and chocolate fudge. The fruit is in there (behind the wood) and is redolent of blackberry and dried currant.
Made in Dry River's hallmark Pinot Gris style of ripeness and lush fruit, this is a broad, fairly sweet wine that suggests honey, ripe melon and peach. The richness on the palate shows ample concentration, while the finish lingers, long and sweet, hinting at cinnamon and clove. 15 cases imported.
Made in equal parts Sangiovese, Merlot and Cabernet Franc, this opens with aromas of black plum and espresso. The palate delivers dried wild cherry, mocha and vanilla with fine-grained, somewhat drying tannins. Enjoy soon.
Made in even smaller amounts than the vintage before it, this combines 90% Petite Sirah with 10% Cabernet Sauvignon from old head-pruned vines. The winemakers succeeded in coaxing fruity raspberry and blackberry around a fully brazen acidity that explodes on the palate. Softly textured, the wine is incredibly fragrant and inviting in white pepper.
Made in fairly large quantities for a wide swath of palates, this wine is grippy in tannins and possessed of sizable weight and power.
Made in honor of Christian Moreau's father, Guy, this is produced from 70-year-old vines that bestow serious concentration and density. It has as much yellow fruit ripeness as citrus and minerality. Put together, these elements give an ageworthy wine. Drink from 2018.
Made in large-enough quantities to be widely available, as well as at a rare price point for the appellation, this is a bit of a find. Juicy in red-fruit tones yet supported by drying tannins, this is pleasurably perplexing, with a hint of mint on the nose. Full bodied, it finishes with tobacco and fig. Cellar through 2020.
Made in large quantities from estate vineyards as well as one sourced site in Rutherford, this wine shows a richness of red fruit and a kick of heat around prominent notes of oak.
Made in large quantities, this is juicy and complex, offering soft, leathery layers of mocha and blackberry, with plenty of oomph and body to please a variety of palates. Approachable and easy to enjoy, the tannins are firm and the finish brief.
Made in limited quantities by consulting winemaker Paul Hobbs, this is 100% varietal from a single vineyard, aged entirely in new French oak. Soft and malleable tannins manage its tangy, succulent blue fruit, supporting all that full-bodied ripeness and girth.
Made in méthode champenoise style from Chardonnay grapes, this offers an entirely appropriate simplicity of lemon-lime citrus and green apple, with balanced acidity. It finishes slightly sweet.
Made in minuscule amounts, with fruit sourced from the Martinelli family's Charles Ranch, this is a fulsome, come-hither white. It's ripe in apple caramel and butterscotch, beautifully unctuous on the palate in all the right ways. Finding a balance beneath the generosity, it ends in crisp lemon and lime.
Made in open lagars, this is a full, ripe and very fruity wine. To balance this opulence, there is a strong element of wood aging, spice, dark tannins and a dense texture. This impressive wine has weight, concentration and aging potential. Drink from 2016.
Made in robust style, then blended with 11% Petite Sirah and smaller amounts of Syrah and Petit Verdot, this old vines wine is a juicy core of brick, tar, blackberry and smoked meat, with an undeniable girth of oak and tannin. It's well-made in a bigger, bolder package.
Made in Sbragia's muscular style, a ripe, flashy wine, with briary blackberry, currant, mocha and oak flavors. The tannins are strong but soft, and the overall impression is complex. Fine now with steak, barbecue, but should gain bottle complexity over the next 5–6 years.
Made in sizable quantities, this impressive wine should please a wide range of palates in its mix of restraint and hearty structure. Thick red berry and currant dance around integrated oak and leathery tannin, building richness on the palate as it opens in the glass.
Made in small amounts, this floral, tangy and richly textured white wine offers a depth of honey and caramel that overpowers the prettier, more mineral-driven aspects lurking in the underbelly of body. Youthful, it should come around.
Made in small quantities, this block-specific wine is lush and juicy in black cherry and raspberry, offering a classic expression of the appellation. Round and enticing, it suggests cola spice and black tea in undulating layers, finishing with a taste of creamy vanilla.
Made in small quantities, this Pinot is light in color and gorgeously rendered in earthy, forested notes of Bing cherry and strawberry. Lean and buoyant in acidity, it was given 30% new oak, providing subtle depth and complexity without masking the wine's balance of fruit and earth.
Made in small quantities, this wine opens in a decadence of gingerbread and graham cracker aromas before a medium-bodied texture supports a supple ripeness of green apple, melon and pear.
Made in smaller amounts than its sister label, Starmont, this wine has more complexity and layering of flavors and textures. It opens juicy and exuberant, almost brawny, in black cherry and berry. Oak, currant and clove provide a spicy flair midway through and on the finish.
Made in stainless-steel tanks and a mix of French and American oak barrels, this new, low-priced, low-in-alcohol white is straightforward in its rich layers of butterscotch and tropical vanilla, with a roundness that many will find attractive.
Made in tanks with no wood aging, this wine from classic Portuguese grapes is all about fruit. It has soft, ripe tannins that sustain the big berry and black currant flavors. With its juicy acidity and a light dry core, it will be ready to drink from 2016.
Made in the Aussie Shiraz style, a sharply jammy wine with sweet-and-sour Lifesaver candy flavors of blackberries, cherries and cola.
Made in the Aussie style, this is a big, exuberant Shiraz filled with jammy cherry, cola and spice flavors. With its smooth tannins and crisp acids, the wine is clean and balanced. Great with barbecue.
Made in the Bonterra style of exceedingly pure fruit, this Chardonnay brims with delicious tangerines and pears. It has pretty acids that make it feel clean in the mouth. A delightful wine made even richer with a touch of new oak.
Made in the buttery style, this is a vanilla- and toast-flavored Chablis. Tropical fruits dominate the ripe, fruity palate, and there's not a touch of minerality or steeliness in sight.
Made in the California style, with very ripe pineapple and apple fruit, elaborated by French oak barrels, malolactic fermentation and sur lie aging. The result will appeal to many, even if it's a bit obvious and direct.
Made in the charmat method, this has a light mousse and subtle notes of tropical vanilla, lemon, lime and Golden Delicious apple. Semi-dry, the richness is offset by healthy acidity and a long finish.
Made in the classic Clos du Val style, this Cabernet is less ripe, drier and more acidic than many of its Napa Valley neighbors. It's also very tannic. Currently, it's an aloof, austere wine, but it has a deep core of blackberries. This wants at least eight years in a proper cellar, and should age well for another decade beyond that.
Made in the earthy style this pioneering winery is known for, showing mushroom-inflected wild strawberries, spices and sandalwood. The acid-tannin balance is such that this Pinot could age up to 6–8 years.
Made in the easy, crisp and affordable style that has made this variety so popular, this Pinot Grigio has fruity flavors of peaches, apricots, apples, pineapples, tangerines and vanilla, with a spicy, honeyed finish.
Made in the Edmeades style of high alcohol and exceptional ripeness, this is a powerfully explosive Zin. Fully dry, it's packed with black currant, cassis, plum jam, dark chocolate and spice flavors that are wrapped into hard tannins. Will soften in time. Best now through 2012.
Made in the extracted New World style, this Chard has jammy apricot, pineapple and pear flavors liberally drenched in butterscotch-scented, smoky oak. The grapes come from Santa Lucia Highlands and Paso Robles.
Made in the familiar style that is K-J Vintner's Reserve, this Chardonnay shows pineapple, lemondrop, mineral and spice flavors balanced with crisp coastal acidity.
Made in the fruit-forward, balanced and delicious style that is Siduri's, this is their basic Santa Lucia regional blend. It's quite a good wine, rich in currant, cherry, root beer, chocolate, mint and pepper flavors. Best now and for a few years.
Made in the full-blown, barrel-fermented and -aged style, this wine shows off the cooper's art in its bold toasty-caramelly-vanilla aromas and flavors. Some peach fruit manages to sneak through the wooden stockade, providing a hint of balance.
Made in the JC style, which is rather high in alcohol and strong in fruity extract. In this case, the flavors are lush in blackberry and cherry mocha-choca frappucino. All this ripeness comes at the expense of structure. The wine is a bit soft and sweet.
Made in the Kynsi style, this is direct and delicious, made for drinking now. The wild raspberry and cherry flavors have a brightness and acidity that make them savory.
Made in the labor-intensive “classic method” (in which secondary fermentation occurs in the bottle), this sweet Asti sparkler is one of a kind. From the only producer to utilize this method, De Miranda offers longevity and yeasty tones of bee's wax, peach and apricot.
Made in the méthode Champenoise style from a blend of traditional Georgian grapes, this is a delicately effervescent sparkler with a delicious bouquet of brioche, white flowers and sugar cookies. Pleasantly dry with notes of fresh pears and pineapple, it's an elegant wine with vibrant acidity and a rich minerality throughout.
Made in the Mazzocco style of extremely high alcohol and Porty-sweet flavors of blackberries, raisins, chocolate and pepper. If you like this kind of high-octane Zin, it's for you.
Made in the Mazzocco style of high alcohol and superripeness, this Zinfandel, which contains a splash of Petite Sirah, tastes like Port. The flavors of raisins and currants dominate, and it bears glycerine sweetness and jalapeño-like heat.
Made in the Mazzocco style, this Zin is enormously high in alcohol, namely 16.1%, and is fully dry. Shows a Porty headiness, with berry flavors that veer into chocolate-covered raisins and prunes.
Made in the modern California Chardonnay style you'll either love or hate. It's enormously extracted in pineapple tart, crème brûlée and honey-drizzled buttered toast flavors, and the acidity is bright and clean. The superrichness would benefit from greater control.
Made in the modern California style, with very ripe, rather sweet pineapple jam, green apple butter and smoky oak flavors that are wrapped into a creamy texture.
Made in the modern cult style, this 100% varietal Cabernet is soft and lush. While it's technically dry, it tastes sweet, the result of ripe fruit, high alcohol and lots of charry new oak. Shows oodles of chocolate, black currant and plum flavors that end in a swirl of Asian spices. Now through 2012.
Made in the modern cult style, this Cab is soft, voluptuously oaky and extracted in perfectly ripe blackberries and currants, with spicy, oaky notes. It's refined and classically Napa and impressive, although it's not that much different from other Cabs of its pedigree.
Made in the modern cult style, this Cabernet is softly luscious, oaky and enormously rich. It shows ripe, almost sweet flavors of blackberries, raspberries and cassis, and ends with a spicy finish. A big, powerfully luscious wine that could pick up bottle complexities over the next few years.
Made in the modern cult style, this soft, ripely lush Cabernet is immediately likeable for its blackberry-pie filling, black currant liqueur, chocolate, licorice and smoky sweet oak flavors. It's California Cabernet at its heady, opulent best. Drink now.
Made in the modern Napa style, this Cab shows very ripe fruit, soft acids, buttery tannins and quite a bit of smoky new oak. The combination tastes like a blackberry and cherry pastry, with the sweet crust, but the finish is dry. Should do interesting things over the next six to eight years.
Made in the modern style of oaky creaminess and very flashy fruit, this Chardonnay erupts in a burst of oranges and rum punch, buttered toast and honey. It's rich and layered, if a little soft.
Made in the modern style of ripe fruit and elaborate oak, this rich, creamy Chardonnay features pineapple jam, peach pie and toasty vanilla flavors. It's a bit obvious, but lipsmackingly delicious.
Made in the modern style of soft, sweet opulence, this is insanely rich, with notes of cherry marmalade, red currant, milk chocolate and sweet cedar flavors that continue onto the long, smooth finish. It's a blend of the traditional red Bordeaux varieties, and while it was aged in 100% new French oak, it's not too oaky. Drink over the next six years for its youthful beauty.
Made in the modern style of superripe fruit and lots of oak, this Chardonnay is massive in the long hangtime tropical fruit, pear and peach flavors that the vineyard so easily achieves. It's not complex, but it sure is delicious, oozing with honey and spices. Drink now–2013.
Made in the modern style with buttered toast, buttered popcorn, butterscotch and pineapple jam flavors. Crisp acidity helps provide balance.
Made in the modern style, a predictable Chardonnay with too much oak riding on top of too thin fruit, finishing sweet and cloying.
Made in the modern style, this Cab is soft and creamy in the mouth, and fantastically rich. It oozes ripe, crushed blackberries, black currants and dark unsweetened chocolate, with the sweetness coming from natural fruit and caramelized oak. The tannins are as soft and complex as they come.
Made in the modern style, this Cabernet is dark in color, soft in acids and tannins, and enormously fruity. The flavors of blackberries, blueberries, mocha and roasted nuts suggest sweetened granola candy. It's a flashy wine that impresses for its sheer power. Drink now-2015.
Made in the modern style, this is a simple, sweet Chardonnay, with pineapple and pear jam, buttered toast, honey and vanilla flavors.
Made in the modern style, with fairly high alcohol, lots of sweet oak, and massively extracted cherry, berry and mocha flavors. It's smooth in tannins and complex, and is showing its best now and over the next few years.
Made in the modern style, with lots of upfront, jammy flavors of blackberries, cherries and raspberries. It's a drily tannic wine, with good acidity. Fully drinkable now after a brief decant.
Made in the modern style, with plenty of sweet oak and modest lime, green apple, persimmon and buttered toast flavors, brightened with acidity. Shows good varietal character for the price.
Made in the modern way of very ripe fruit and lots of oak, this Chardonnay certainly delivers plenty of pineapple jam, tangerine, Meyer lemon tart, vanilla and buttered toast flavors. It's fortunately balanced with crisp acidity. Designed for the Chard crowd that likes this popular style.
Made in the modern, ripe style, but with a greater degree of finesse than you might expect at this price. The wine is dry and crisp and minerally, with a clean mouthfeel, yet offers rich flavors of pineapples, green apples and peaches. Easy to find, with more than 12,000 cases produced.
Made in the modern, soft, cult style of extreme ripeness, this Cab is super-rich in pastry-filling blackberries, cherries and chocolate. It's at its best now.
Made in the New Zealand-style, this savory Sauvignon Blanc has bright acidity highlighting racy flavors of citrus, green melon and lemongrass.
Made in the Nickel & Nickel style, which is very dry and considerably more tannic than its peers in Napa Valley, this Merlot needs some time in the cellar to shed its astringency and let the cherries blossom. The vineyard is in a cooler, southerly part of the valley.
Made in the Novy style, which seems to get a little softer and sweeter every year. Nonetheless, shows an interesting interpretation of this difficult Italian variety. It's a light-colored, light-bodied wine, with high acids and cherry jam and mocha flavors.
Made in the Ojai style of modest alcohol, dryness and delicacy, this offers subtle citrus, tropical fruit and mineral flavors. It's not terribly complex, but it is streamlined and elegant. Drink up.
Made in the pale modern style, this has modest scents of melon and stone fruit. It's fully dry, with a zesty, clean finish that hints at lime and red berries.
Made in the Peachy Canyon style of great power and ripeness, this is one of the more assertive Zinfandels out there. Blended with some Petite Sirah, which gives it even greater heft, it's basically a nuclear blast of wild, briary summer berries and spices.
Made in the Peachy Canyon style, this Zin, which contains some Petite Sirah, is very high in alcohol. It's sweet, hot and soft. The blueberry, blackberry and chocolate flavors are almost in dessert wine territory, but it's a very good example of its genre.
Made in the popular Chardonnay style, this shows buttered toast, buttercream, pineapple, mango and exotic spice flavors. Drink this rich wine now.
Made in the popular modern style, this is a particular success. It shows ultraconcentrated orange, apricot, green apple and peach flavors that are wrapped into a creamy texture, and a strong coating of oak brings layers of butterscotch, buttered toast and vanilla. This richness would be excessive without the minerality and acidity that Sonoma Mountain brings. Don't drink this too cold.
Made in the popular style of ripe fruit, oak and soft creaminess. The pineapple jam, buttered popcorn and vanilla flavors are attractive, and brightened by crisp acidity.
Made in the popular style, this blend of Chardonnay, Riesling and Moscato has honeyed flavors of oranges, apricots and vanilla.
Made in the popular style, this Chardonnay features buttered popcorn, pineapple jam and buttered toast flavors. Turns cloyingly sweet on the finish.
Made in the popular style, this Chardonnay has flavors of buttered toast, pineapple jam, vanilla and cinnamon spice. At the age of three-plus years, it's soft and mellow. Not likely to improve, so drink up.
Made in the popular style, this Chardonnay has zesty acidity that gives brightness to the orange, pear, peach and tropical fruit flavors.
Made in the popular style, this Chardonnay is heavy in oak, with ripe, jammy orange, pineapple and creamy lees flavors. It's a good wine, if not particularly subtle or complex.
Made in the popular style, this Chardonnay shows simple oak, pineapple, mango and peach flavors. It finishes with notes of vanilla and honey.
Made in the popular style, this features flavors of Meyer lemon, orange, grass, vanilla and white pepper. Although it's sugary-tasting, it's brightened by acidity. Nice to drink with slightly sweet Asian fare or popcorn shrimp.
Made in the popular style, this features ripe orange, lemon, lime and guava flavors, highlighted by brisk acidity and made rich with a buttered toast note and creamy lees. It's an elegant, appealing Chardonnay for drinking now.
Made in the popular style, this has buttered popcorn, pineapple jam, lemon meringue pie and smoky vanilla flavors. It seems a little sweet, but brisk in acidity.
Made in the popular style, this has flavors of buttered toast, orange, peach, Meyer lemon and vanilla bean, which are brightened by crisp acidity. Drink now.
Made in the popular style, this has flavors of pineapple and orange jam, buttered toast and buttered popcorn. Its acidity and firm minerality save it from seeming sweet.
Made in the popular style, this will find plenty of fans. It's sweet and creamy in buttered toast, pineapple and pear flavors.
Made in the popular style, with flavors of buttered popcorn, toast, honey, pineapple and vanilla. Tastes rather sweet, but brisk acidity helps maintain balance.
Made in the popular style, with loads of sweet, smoky oak that dominate everything. Shows buttered toast and vanilla flavors plastered over the perfectly pleasant pineapples, lemons and minerals.
Made in the popular style, with rich, ripe tropical and citrus fruit flavors, and buttered toast from oak barrels. The acidity is fine, helping the wine finish clean and dry. Drink up.
Made in the popular style, with sweet vanilla, buttered toast and orange jam flavors. Proceeds from the sale of this wine go to animal shelter groups.
Made in the popular style, with sweetened vanilla cream and orange butterscotch flavors.
Made in the popular style, with vanilla oak, cream and sweet buttered popcorn notes dominating the pineapples, apricots and peaches. Production was 8,093 cases.
Made in the Pride style, this is a big, powerful wine that should age well. It's enormously ripe, with flamboyant cassis, cherry pie filling, milk chocolate, licorice and smoky oak flavors that are wrapped into thoroughly modern, softly refined tannins. Just beautiful, and should develop through 2012.
Made in the rich, buttery style, this decadent Chardonnay oozes honey, butterscotch, tropical fruit, vanilla and toast flavors. It also has a much-needed minerality that adds depth and firmness. The grapes come from Carneros, Oakville and St. Helena. Drink through 2016.
Made in the rich, forward, jammy style, this boasts a flavor of black raspberry jam. It's oaky, too, with a veneer of buttered cinnamon toast. This is a Pinot Noir that's easy to drink now.
Made in the rich, ripe, over-the-top style that winemaker Mark McNeilly uses for his own Mark Ryan Viogniers, this is a superconcentrated wine with more than a passing resemblance to limoncello. Along with that comes notes of Key lime, candied pineapple and a bit of alcoholic heat. Some will find it excellent, others a little too extravagant.
Made in the richly extracted, super-oaky and sweetly soft style of modern Napa Cabs, this wine trades structure for sheer deliciousness. The flavors are wildly extravagant: blackberries, blueberries, cherries, pie crust, cola, exotic spices, smoke, graphite. But what the wine really needs is greater architecture and more definitive dryness. Drink now–2012.
Made in the ripe, sweet, oaky California style, this barrel-fermented Chardonnay has flavors of pineapples, pears, peaches, buttered toast and vanilla cream, balanced with crisp acidity.
Made in the Siduri style of immediate accessibility, this is medium bodied and silky, with crisp, citrusy acids brightening the ripe raspberry and cherry fruit. It's complex and elegant enough to drink with great steaks and chops.
Made in the Sleepy Hollow style, extraordinarily ripe, almost botrytized in apricot and honey flavors like a dessert wine, except that it's bone dry. Really epitomizes this vineyard and corner of Monterey, where Chard ripens to beautifully while maintaining acidity.
Made in the slightly sweet German style, this Riesling shows crisp, high acidity that gives the sugary peach, pineapple, green apple and honeysuckle flavors a simple balance and harmony.
Made in the slightly sweet, crisp popular style, this Sauvignon Blanc offers easy flavors of pineapple, pear and apple juice, with the sweet vanilla of oak.
Made in the style of a classic Port, this powerhouse of a sweet wine combines opulent fruit flavors with richness and body, balanced by bracing acidity and a generous shot of fine tannins. With a little time, violet, dark chocolate, raspberry and fig nuances roll across the palate, blending with the boysenberry fruit for a complex and layered finish.
Made in the style of a southern Rhône blend (half Viognier and one quarter each Marsanne and Roussanne), this is lightly lemony, with a bit more fat in the middle. None of the three grapes overpowers the others, but the flavors feel a bit generic. Though fermented in stainless steel, it's gold in color and shows some hints of toast.
Made in the style of an old field blend, this Zin is at least 75% varietal, but the balance could be anything among 14 other grapes. The wine is tannic, peppery and rich in currant and chocolate flavors, with high alcohol. Seems a pace or two behind more recent vintages.
Made in the style of Monticello's 2008s, a ripe, softly delicious wine. It packs lots of berry, cherry, currant and chocolate fruit, with a savory earthiness suggesting green olives. Flashy enough to drink now, and could gain bottle interest over the next six years, if not longer.
Made in the sweet, crisp and fruity style that made Moscato catch on with so many consumers, this could double as a dessert sipper. It has flavors of orange meringue pie and vanilla honey.
Made in the sweet, simple way, with pineapple and orange jam fruit, buttered popcorn and vanilla flavors. However, the price isn't bad, and it will appeal to a lot of your friends at parties for its California richness.
Made in the sweet, sugary style that many consumers like, this is almost like an off-dry dessert wine. Tastes like a citrus and peach power drink, with alcohol.
Made in the traditional method for sparkling wine production, this dry, refreshing wine is easy to enjoy on its own, with light fare or on a picnic. A light expression of wild strawberry and lemon peel, it's balanced in acidity and approach.
Made in the traditional method, this is a blend of base wines from the 2011 and 2014 vintages. The freshness of the recent vintage is annotated with mildly mature flavors from the earlier one, creating a delightful wine with rich flavors of lemon, lime, pink grapefruit and a touch of honey. The posh fruit says New World, but the overall elegance nods gracefully in the direction of France.
Made in the velvety-soft, rather fruit-forward wine style that's so popular these days. It's got flavors of cherry jam, brown sugar and sweet buttered toast. The blend is of Rhône varieties plus Zinfandel.
Made in the white Burgundy style, this Chardonnay features enormously ripe flavors complexed with oak and lees aging. It offers a blast of pineapple tart, pear jam, crème brûlée, vanilla custard, buttered toast and cinnamon spice flavors, accented by high, crisp acidity. A blend of some of the best vineyards Pessagno accesses.
Made in the winery's classically savory style, this flagship Cabernet shows a touch of bricking at the rim and some maturing aromas and flavors of tobacco, cedar and earth. It's broad and mouthfilling, creamy in texture yet not obviously fruity, finishing with lush, soft tannins and a touch of hickory smoke. Drink now–2015.
Made in the winery's style, which is ripe, full-bodied and rustic. This one's extracted in jammy blackberries, plums and currants, with some raisins on the finish, which is dry and spicy.
Made in tiny amounts from a single vineyard, this is an impressive layering of dark cherry, vanilla and black pepper, retrained in texture. Bulky tannins paint a portrait of mountain power as the grippy texture holds on tenaciously.
Made in tiny amounts in a light-bodied style, its vineyard site in the cool Petaluma Gap, this wine opens in earthy soapstone and sandalwood, offering an aroma of dried flowers. Delicate acidity supports a funkiness of cranberry, rhubarb and nutmeg, while a suggestion of roses lurks in the background.
Made in tiny amounts, this wine blends 72% Mourvèdre with field-blended Petite Sirah, Syrah, Peloursin, Carignane and Alicante Bouschet. It comes from two acres in the heart of the appellation, representing historic varieties still hanging on for dear life. Raisiny leather, gunpowder and an intensity of blueberry give it life, atop an undeniable funkiness that's hard to resist.
Made in tiny quantities, this reserve-tier wine is smoky and robust in black cherry and vanilla flavors, supported by a density of oak.
Made in tiny quantities, this wine opens with aromas of crisp, just-peeled orange before unveiling silky tannins and a bite of oak. Light in color, it builds up layers of dark cherry, sage and mushroomy earth as it develops, with a substantial kick of texture and weight on the finish.
Made in what the producer calls a Right-Bank Tradition, this red wine combines 69% Cabernet Franc with 27% Merlot and 4% Cabernet Sauvignon to classy, restrained effect. Perfumed in cedar and pencil shavings, it has fine, integrated tannins and an elegance to the lengthy, cassis-kissed finish.
Made largely of Cabernet Franc, this wine has all the elements of first-rate Meritage: ripe blackberry and blueberry fruit, accompanied by a blast of smoky oak. It tastes good, too, with pure, sweet, supple berry flavors; yet, it's very dry, with ample acidity. It lacks the focus of North Coast claret-style wines, but is certainly among the best of the genre from the South Coast.
Made light and bright, this wine combines 56% Viognier with 22% Roussanne and 22% Marsanne. The three varieties are fermented in stainless steel to preserve the lean linear characteristics of lemon and lime that wrap around crisp tight acidity, the entirety buoyant in floral honeysuckle.
Made mainly from Cabernet Sauvignon, this is a big, massively structured wine. It offers an explosion of blackberries, cassis, dark chocolate and sweet, caramelized oak. It's really too immature to enjoy now, but has the inherent balance to ride out the next 10 years until it throws sediment and mellows.
Made mainly from Pinot Noir, this is a full wine, intensely fruity and ripe. Apple and sweet lime flavors give a rich feeling, while a touch of minerality adds the proper texture and balance. Drink now.
Made mainly with Syrah, this wine's flavors are potent in blackberries, cherries, black pepper and smoky, salty meats. The tannins are big, but negotiable. Feels rustic and hot, and at its best now.
Made mistelle fashion, with fortification taking place prior to fermentation to help preserve the variety's citrus and tea-leaf aromas and flavors. Honeyed orange and lemon flavors take on a leafy edge, showing a hint of bitterness on the finish.
Made mostly from Chardonnay, with a touch of Pinot Noir, this is so rich and creamy, it's like satin gliding across the mouth, carrying waves of lemon- and lime-infused buttercream, brioche and a smoky flavor. It feels classy and delicious from the first sniff to the seemingly sweet finish.
Made mostly from Chardonnay, with some Pinot Gris, this is a sweet, simple sparkling wine. It has sugary orange and lime flavors, and the mouthfeel is scoury.
Made mostly from Mendocino County fruit, this is a really good value in a Cabernet. It's dry, tart and grippy in tannins, and savory in blackberry, blueberry, espresso and cedar flavors.
Made mostly with Bordeaux varieties based on Cabernet Sauvignon, with a dash of Syrah, this is a fine wine. It's dry, full-bodied and packed with blackberry, cassis, bacon and spice flavors, leading to a long, impressive finish. Give it a decant and enjoy as it warms in the glass.
Made mostly with Chardonnay and aged in barriques, this full-bodied white leads with aromas of white spring flower, beeswax, honey and toasted oak. The vibrant palate offers mature Golden Delicious apple, dried apricot, lemon drop, vanilla and candied ginger. Firm acidity provides freshness and balance.
Made mostly with red grape Nerello Mascalese vinified as a white wine, this conveys a pretty fragrance of wild flower, dried herb and hay. The round palate offers tropical fruit, McIntosh apple, flinty mineral and rosemary alongside energizing acidity.
Made mostly with Sangiovese and topped up with a small amount of Canaiolo and Malvasia Nera, this offers aromas that recall red berry, dark spice, menthol and a whiff of moist earth. The easygoing, tangy palate offers wild cherry, orange zest and a hint of clove alongside zesty acidity. Enjoy through 2016.
Made near the coastal town of Orbetello in Tuscany, this bright white opens with tones of citrus, stone fruit, cut grass and crushed almond. There's a pretty dry note that recalls the sea salt and the shoreside breezes of the Mediterranean.
Made of 100% Çalkarasi, an indigenous Turkish grape, this coral-colored wine offers a bouquet of strawberry and pomegranate. It is both full on the palate and refreshing, with flavors of strawberry, pomegranate, aniseed, lavender and a hint of smoke.
Made of 100% Kalecik Karasi, this wine is deep garnet to the eye, offering aromas of cherry, shale and orange zest. It fills the mouth with flavors of raspberry jam, orange marmalade, chocolate, anise and smoke. Velvety tannins continue into the cool anise-laden finish, with a touch of lemon zest making its appearance at the final moment.
Made of 48% Sangiovese, 35% Montepulciano, 10% Merlot and 7% Cabernet Sauvignon, this has black-skinned fruit and baking spice aromas. The firm palate delivers black cherry, black currant and tobacco notes in a frame of fine-grained tannins. Drink through 2020.
Made of 50% Cabernet Sauvignon, 20% Merlot, 10% Cabernet Franc, 10% Syrah and 10% Petit Verdot, this has aromas that recall black-skinned berries, leather and Mediterranean herbs. The palate is just as lush: black currant, tobacco and baking spice flavors, framed by supple tannins. Enjoy through 2020.
Made of 50% Cabernet Sauvignon, 40% Syrah and 10% Teroldego, this boasts alluring ripe black currant and white pepper aromas, with a whiff of graphite. The firm palate offers juicy blackberry, black plum and tobacco notes, held together by polished tannins. Enjoy now–2025.
Made of 50% Sangiovese, 20% Merlot, 10% Cabernet and 10% Syrah, this opens with aromas of violet, red berry and a whiff of espresso. On the easy-drinking palate, a note of white pepper accents a core of juicy black cherry. It's balanced with fresh acidity and polished tannins. Enjoy soon.
Made of 50% Sangiovese, 25% Cabernet Sauvignon and 25% Merlot, this opens with delicate black-skinned fruit and tilled earth aromas. The straightforward palate delivers ripe black plum and exotic spice flavors, smoothed out by ripe tannins. Enjoy soon.
Made of 60% Cabernet Sauvignon, 20% Merlot and 20% Cabernet Franc, this has black-skinned fruit, game and scorched earth aromas. The dense palate delivers ripe black plum, toast and tobacco, its assertive tannins lending a rather astringent finish.
Made of 60% Cabernet Sauvignon, 20% Merlot, 10% Syrah and 10% Sangiovese, this offers black currant scents laced with cake spice. The round, juicy palate delivers blackberry jam, pipe tobacco and clove flavors as well as chewy tannins. Enjoy through 2021.
Made of 60% Malvasia, 30% Trebbiano and 10% Sangiovese, this opens with apricot and orange jam aromas. The warm, structured palate delivers toasted almond, chestnut honey and dried fig flavors. Drink through 2025.
Made of 60% Merlot, 20% Cabernet Franc, 10% Cabernet Sauvignon and 10% Syrah, this offers heady black currant, plum and clove aromas. The smooth, juicy palate delivers ripe black cherry, tobacco and licorice flavors, with smooth, silky tannins. Enjoy through 2020.
Made of 60% Trebbiano and 40% Malvasia, this opens with acacia honey, ripe Annurca apple and hazelnut aromas that carry over to the vanilla-inflected palate. Don't dip your cookies in this one; it's more of a vino da meditazione.
Made of 61% Syrah and 39% Cabernet Sauvignon, this wine has a nose of blackberry, tart cranberry and rosemary. Flavors of black cherry preserves, strawberry, fennel bulb and nutmeg mingle on the tongue, with a nice balance of fruit and spice amid smooth tannins. The spicy finish is characterized by a burst of tart cherry and a hint of mint.
Made of 65% Merlot, 25% Cabernet Sauvignon, 5% Syrah and 5% Petit Verdot, this has delicate black plum and baking spice aromas. The straightforward palate offers cassis, cocoa and a hint of vanilla, framed by firm, fine-grained tannins. Enjoy soon.
Made of 70% Sangiovese, 20% Cabernet Sauvignon and 10% Merlot, this has dark-skinned berry and herb aromas with a faint whiff of dark spice. The firm palate delivers ripe black cherry, leather and white pepper notes, while close-grained tannins provide the bracing framework. Drink through 2019.
Made of 70% Sangiovese, 20% Cabernet Sauvignon and 10% Merlot, this offers black currant and vanilla aromas. The dense, approachable palate delivers ripe black plum and toasty tobacco flavors, pulled taut by firm tannins. Drink through 2019.
Made of 70% Sangiovese, 20% Cabernet Sauvignon and 10% Merlot, this opens with black currant, leather and underbrush aromas. Black cherry, clove and white pepper flavors come forward on the palate, with a polished edge to the tannins. Enjoy through 2018.
Made of 70% Sangiovese, 20% Ciliegiolo and 10% Canaiolo, this has delicate black-skinned fruit and rose petal aromas. The simple palate offers easygoing tannins, plum fruit and a hint of baking spice. Enjoy soon.
Made of 70% Syrah, 15% Sangiovese and 15% Merlot, this opens with ripe black plum and tilled earth scents. The dense palate doles out prune, clove and game flavors, pulled taut by assertive tannins. Drink through 2018.
Made of 70% Trebbiano, 15% San Colombano and 15% Sangiovese, this savory dessert wine opens with fig, maple syrup and caramel aromas. The complex palate delivers chestnut honey, toasted almond and candied date flavors, while a hint of dried tangerine accents the lingering finish.
Made of 80% Cabernet Sauvignon and 20% Merlot, this opulent wine evokes black currant, underbrush and vanilla on the nose. The concentrated palate delivers cassis, toast, tobacco and a black pepper note, while close-grained tannins leave an astringent finish. Drink 2018–2022.
Made of 80% Sangiovese and 20% Cabernet Sauvignon, this evokes ripe strawberry and baking spice on the nose. The palate is accessible despite chewy tannins, delivering black plum and pipe tobacco flavors. Enjoy through 2019.
Made of 80% Sangiovese and 20% Cabernet Sauvignon, this opens with violet and underbrush aromas. The palate is easygoing, offering juicy red plum and ripe raspberry flavors with a blanket of smooth tannins. Enjoy soon.
Made of 80% Sangiovese and 20% Canaiolo, this recalls cassis and cooking spice on the nose. The palate delivers ripe red plum laced with vanilla, softly framed by tannins. Drink now–2019.
Made of 80% Sangiovese and 20% Merlot, this simple red opens with a whiff of black currant and brown spice. Informal and easygoing in structure, it shows plum and clove flavors on the palate. Drink soon.
Made of 80% Sangiovese, 10% Canaiolo and 10% Cabernet Sauvignon, this polished red opens with black-skinned berry and leather aromas. The smooth, medium-bodied palate evokes dried black cherries, cinnamon and white pepper, while fine-grained tannins provide elegant support. Enjoy through 2021.
Made of 80% Sangiovese, 10% Canaiolo and 10% Malvasia Bianca, this opens with red-skinned fruit and an earthy underbrush aromas. The fresh, straightforward palate evokes red cherry and chopped herb, framed by smooth tannins. Enjoy soon.
Made of 80% Sangiovese, 10% Canaiolo, 5% Cabernet Sauvignon and 5% Trebbiano, this opens with violet and underbrush notes. The light-bodied palate offers red plum fruit with a hint of brown spice, framed by simple tannins. Enjoy soon.
Made of 80% Sangiovese, 10% Colorino and 10% Cabernet Sauvignon, this has delicate aromas suggesting black-skinned fruit and tilled soil. The straightforward palate delivers prune, grilled sage and mochaflavors with a hint of leather. Enjoy through 2018.
Made of 80% Sangiovese, 10% Colorino and 10% Canaiolo, this opens with violet and redcurrant aromas. The straightforward palate delivers ripe black cherry and underbrush notes with a fine layer of smooth tannins. Enjoy soon.
Made of 80% Sangiovese, 15% Cabernet Sauvignon and 5% Merlot, this opens with black cherry and Mediterranean herb aromas. On the palate, black currant fruit feels wrapped in dark spice, supported by pliant tannins. Drink soon.
Made of 85% Sangiovese and 15% Canaiolo, this opens with violet and leather aromas. The savory, straightforward palate offers mature black cherry, sage and anise flavors, supported by lithe tannins. Enjoy through 2020.
Made of 85% Sangiovese and 15% Ciliegiolo, this has blue flower and underbrush fragrance. The earthy, straightforward palate delivers black cherry, thyme and white pepper flavors, held together with smooth tannins. There's lots to enjoy here, but drink soon.
Made of 85% Sangiovese and small amounts of Ciliegiolo and Canaiolo, this opens with subtle Morello cherry and underbrush aromas. The palate delivers black plum and tobacco flavors, bolstered by dusty tannins. Enjoy soon.
Made of 85% Sangiovese, 10% Merlot and 5% Canaiolo, this opens with subtle floral and black fruit aromas. It's a simple red, showing cherry and clove flavors, framed by relaxed tannins. Enjoy soon.
Made of 85% Sangiovese, 10% Merlot and 5% Syrah, this easygoing red has black-skinned fruit and baking spice aromas. The simple palate delivers red plum and leather flavors, supported by mellow tannins. Drink soon.
Made of 85% Sangiovese, 8% Merlot and 7% Cabernet Sauvignon, this offers black cherry and baking spice scents. Ripe black plum, cedar and leather notes form the palate, with a framework of supple tannins. Enjoy through 2019.
Made of 90% Sangiovese and 10% Canaiolo, this has black-skinned fruit and dark spice aromas. The simple palate delivers red cherry fruit and the slightest hint of white pepper with a frame of easygoing tannins. Enjoy soon.
Made of 90% Sangiovese and 10% Canaiolo, this has delicate black-skinned fruit and violet aromas. The simple palate offers black cherry and underbrush notes as well as smooth tannins. Enjoy soon.
Made of 90% Sangiovese and 10% Canaiolo, this offers black tea and mature plum aromas, while the palate evokes dried cherry, clove and star anise flavors. Firm, close-grained tannins generate an austere finish. Give it another few years to soften, then enjoy.
Made of 90% Sangiovese and 10% Canaiolo, this opens with plum and violet aromas. Mellow tannins frame a palate of red cherry and baking spice flavors. Enjoy soon.
Made of 90% Sangiovese and 10% Canaiolo, this opens with rose and baking spice scents. The straightforward palate shows red plum and clove flavors, held firm with solid tannins. Drink through 2018.
Made of 90% Sangiovese and 10% Canaiolo—organically farmed—this opens with violet and underbrush aromas. The palate delivers juicy red cherry and raspberry fruit, blanketed in smooth tannins. Enjoy soon.
Made of 90% Sangiovese and 10% Merlot, this has subdued black-skinned fruit and underbrush aromas. Assertive tannins frame a palate of prune, tobacco and black pepper flavors. Drink soon to capture the remaining fruit.
Made of 90% Sangiovese and 10% Merlot, this has subtle black-skinned fruit aromas with an herbaceous edge. The palate is simple and informal, offering berry and cinnamon flavors. Enjoy soon.
Made of 90% Sangiovese and 10% Merlot, this opens with subdued black-skinned fruit and underbrush aromas. It's built for early drinking and delivers ripe plum and cinnamon flavors with supple tannins.
Made of 90% Sangiovese, 5% Canaiolo and 5% Colorino grapes, this shows blackberry, underbrush and tilled soil aromas. The palate doles out juicy black cherry, clove and anise flavors with both bright acidity and sleek tannins. Drink through 2019.
Made of 90% Sangiovese, 5% Colorino and 5% Merlot, this opens with black-skinned fruit and Mediterranean herb scents. Black plum fruit with a tinge of cinnamon leads the straightforward palate, structured by smooth tannins. Enjoy soon.
Made of 95% Sangiovese and 5% Colorino, this opens with blue-flower fragrance and a whiff of thyme. The savory palate delivers juicy black cherry and white pepper notes, framed by fresh acidity and firm tannins. Drink through 2022.
Made of 95% Sangiovese and 5% Merlot, this elegant, structured wine opens with spicy red berry and underbrush notes with a hint of toast. The firm palate offers dried black cherry, clove and mocha flavors, framed by assertive but polished tannins. Drink 2018–2025.
Made of equal parts dried Trebbiano and Malvasia grapes, this dessert wine has intense toasted almond, maple syrup and caramel aromas. The dense, structured palate delivers acacia honey, dried fig and toasted hazelnut flavors.
Made of equal parts ultraripe pineapple and exotic lime fruit, coupled with sweet, smoky crème brûlée and buttered toast from oak and lees stirring, this is a super-rich Chardonnay. Don't drink it too cold; it matures and knits together as it breathes in the glass.
Made of Kalecik Karasi, an indigenous Turkish grape, this wine has aromas of strawberry and orange rind that are a pleasant prelude to flavors of tart and ripe summer cherry, pomegranate, vanilla and a whisper of salinity. Tongue-coating tannins fade into the smooth, bright finish.
Made of Kinali Yapincak, a grape native to Turkey, this deep-straw colored wine does not give up much on the nose beyond a touch of apricot and just-washed cotton sheets. It does not seem wholly integrated on the palate, with chewy tannins overpowering flavors of melon, toast and white flower.
Made of Sangiovese, Canaiolo and Mammolo, this opens with French oak, coconut, espresso and prune aromas. The palate is lean, offering star anise, dried sage, raisin and orange zest notes rather than juicy fruit. Grainy tannins give it a bracing finish.
Made of the two Cabs plus Petite Sirah, this red is soft, sweet and simple. It has jammy blackberry and cherry flavors with a rich finish of milk chocolate and mint.
Made off-dry, with a sugary edge to the citrus, apple and flower flavors. The acidity is tingly. Okay for an everyday sipper if you like your white wines sweet.
Made only from free-run juice, this is a light, intensely fresh style of rosé. It just hints at the raspberry, red berry and green apple flavors.
Made only from grand cru vineyards, this latest release from Taittinger is in a crisp and dry style, profiting from ripe fruit, lifted with citrus and kiwi fruit flavors, a pure line of acidity and a hint of soft toast.
Made only in exceptional vintages, and in minuscule amounts at that, this estate-grown concoction is gorgeous, big, bold and sizable in terms of fruit and oak, with a bite of leathery tannin midway through the full body that softens on the finish. Complicated and concentrated, it also offers a seizure of minerality and lushness that's divine. Drink now through 2022.
Made only in optimal years and from a mysterious blend of varieties (most likely Petite Sirah-based), Opportunity is strong in coffee, leather and baked plum, balanced but exuberant in a luxurious texture with a nutty finish. It is fortified with grape brandy and made in a tawny style.
Made only in small quantities, this newest addition to Bisol's sparkling line up is indeed impressive. Refermented in the bottle and made with no added dosage, it offers ripe apple, bread crust, chopped herbs, mineral and citrus sensations. It seamlessly combines elegance, structure and depth with sheer drinking pleasure.
Made only in the best vintages, Cuvée Annamaria Clementi is Ca' del Bosco's flagship wine. This sparkler offers aromas of white flower, pastry, stone fruit and a hint of oak. The palate delivers apricot, peach and candied lemon layered with subtle oak notes. The wine closes on a dry note of toasted almond.
Made only in the best years, this flagship wine from Herdade do Zambujal is powerful, solidly tannic and packed with dark, brooding fruits. Big and dense, it has weight as well as layers of wood aging balanced against the opulent fruits and acidity. It still needs to develop, so drink from 2018.
Made only in the best years, this wine is a full and generous expression of Alicante Bouschet. It is structured while also ripe in blackberry fruit and dark plum-skin tannins. Rich and juicy, this is an opulent wine that can be drunk from 2016.
Made partly from purchased wine, Lingenfelder's Hare Label Gewürztraminer shows varietally correct aromas and flavors of roses, lychees and spice, but also a touch of alcoholic warmth on the finish. It's a round, soft, ample wine that verges on fatness. Not imported.
Made partly from ungrafted Chenin Blanc planted in 1979, this is an astonishingly opulent wine. It has spice, white currants and acidity, with a tight texture underlying the super-ripe fruit.
Made partly with late-harvested grapes and aged in large casks, this ripe wine leads with aromas of fragrant white flowers, lychee, pear and a delicate note of vanilla. The round palate offers juicy tropical fruit, golden apple and lemon pastry with a flinty, mineral finish.
Made predominantly from Cabernet Franc, this includes Malbec, Cabernet Sauvignon, Merlot and Tempranillo as well. It's close in style to the winery's other reds, from its aggressively dark, roasted aromas to its charred wood and roasted coffee flavors. It delivers a hint of dark chocolate as well, and its tannins are heavy, with a bitter edge.
Made predominantly from Chardonnay and Pinot Bianco, this opens with delicate white flower and orchard fruit aromas. The bright palate offers yellow apple, lemon and rosemary flavors, set against fresh acidity.
Made predominantly from grapes that were left until they became overripe on the vine and 5% from grapes dried on wooden racks, this has aromas of nail polish remover, resin and raisin. The palate offers prune, dried black cherry, medicinal herb and hint of orange peel alongside hearty tannins.
Made predominantly from Nero d'Avola with the addition of Cabernet Sauvignon, Merlot and Syrah, this offers black-skinned berry, graphite and baking spice aromas. The easygoing, rounded palate yields juicy black cherry, prune and black pepper flavors alongside smooth tannins. Enjoy through 2020.
Made predominantly from Pinot Nero and with no added dosage, this sparkling wine delivers aromas of acacia flower, toasted almond and honey that carry over to the palate. It has a fine perlage and a bone-dry finish.
Made predominantly from Pinot Noir, this is an easygoing, approachable sparkling wine, offering dry creamy layers of green apple, pear and strawberry. It also has a rich inviting mousse embedded with vanilla and marzipan.
Made predominantly from Sangiovese with 8% Canaiolo, this wine begins with aromas of toasted oak, spice, mature black berries and just a whiff of rubber. The palate offers black cherry, white and red pepper, espresso and roasted coffee bean alongside youthful, astringent tannins that need a few years to unwind.
Made predominantly from Sangiovese, the balance in Syrah and Merlot, this opens with red cherry and Mediterranean herb aromas. The palate is vibrant with raspberry, red currant and white pepper flavors, tempered by crisp acidity. Enjoy soon to capture the juicy fruit.
Made predominantly from Sangiovese, this has delicate black-skinned fruit and brown spice aromas. The palate is simple, with vanilla-laced black plum fruit and laid-back tannins. Drink soon.
Made predominantly from Tempranillo, with 10% Pinot Noir and a splash of Syrah, this is a simple, generic red wine, with light berry flavors and touch of cracker but no specific varietal character.
Made predominantly from the winery's best barrels of Cabernet Sauvignon, this blend also contains Malbec, Merlot and Petit Verdot. Game, cinnamon, burly, brambly blackberry and tar are robustly wound around a big-boned structure, with hints of vanilla and smoke.
Made predominantly of Sangiovese grapes, this easygoing wine offers inviting violet and red berry aromas. The straightforward palate delivers raspberry and spiced cranberry notes, with a polished tannic structure. Drink soon.
Made predominantly with Chardonnay and partly fermented in oak, this elegant wine unfurls with aromas of chamomile flower, Golden Delicious apple, Mediterranean herb, honey and a whiff of toast. The vibrant palate offers white grapefruit, crisp apple, toasted hazelnut and lemon drop. It's well balanced, with bright acidity.
Made predominantly with Chardonnay, this opens with aromas of lemon zest, acacia honey and a toasted note. The lively elegant palate offers yellow apple, apricot, vanilla and a touch of baking spice. It's well balanced, with bright acidity.
Made predominantly with Negroamaro, this offers aromas of blackberry, smoke, tobacco leaf, game and clove. The lean, mature palate displays dried black fruit, licorice and allspice but the fruit richness has dried up, leaving an astringent finish.
Made predominantly with Sangiovese and small amounts of Cabernet Sauvignon and Merlot, this offers pretty aromas of blue flower, red berry, menthol and dark spice. The bright straightforward palate offers dried red cherry, clove and a hint of espresso alongside lithe tannins.
Made predominantly with Trebbiano and Malvasia, along with Pinot Bianco, Pinot Grigio and Riesling Renano, this has inviting aromas of ripe orchard fruit and citrus. The round fruity palate doles out ripe apricot, orange zest and juicy pineapple.
Made primarily from Sangiovese, with some Malvasia and other white grapes, this offers aromas of red berry and a yeasty whiff of bread dough. The bright, enjoyable palate offers ripe cherry and hint of pastry cream while a note of honeydew melon marks the close.
Made principally from organically-farmed Aglianico grapes, this delivers steady aromas of ripe fruit, prune, tobacco and cured meat. The mouthfeel is lean, bright and slightly bitter.
Made principally from Touriga Nacional, this is a rich wine with attractive acidity and strawberry fruitiness. It is ripe, touched with caramel and finished with wild raspberry flavors.
Made solely from old-vine Carignan, this wine does stand out as being unique among a flight of Costières de Nîme wines. It's slightly pruny, marked by dried fruit, leather and clove, turning a touch metallic on the finish.
Made solely from old-vine Grenache, this stands out as a horse of a different color in a flight of traditional Châteauneuf-du-Papes. It does boast a lovely suppleness and silky texture, but the aromas and flavors are strange—a sort of medicinal cherry meets boiled vegetables.
Made solely with Pinot Nero, this offers aromas of dried apricot, citrus zest, toasted almond and bread crust. The aromas carry over to the palate along lemon drop and a mineral note accompanied by a firm, persistent perlage.
Made solely with Sangiovese, this opens with aromas of roasted coffee beans, toasted oak and blackberry jam. The warm, jammy palate offers black cherry extract, licorice, clove and black pepper alongside massively stringent tannins that leave the palate feeling roughed up and dry.
Made solidly in the modern cult style of fruity ripeness, softness and rich oak shadings, this inaugural red from Gary Heck is a Cab-based Bordeaux blend with a splash of Sangiovese. It has complicated layers of blackberries, cherries, currants and milk chocolate. Quite delicious in primary fruit flavors, it could well be an ager.
Made solidly in the Novy style of ripeness, power and sheer yummy deliciousness. The tannins are very big but finely ground, so you can drink it now, with decanting. Flavorwise, it's all about currants, chocolate, licorice, cola and black pepper. Compelling, and should develop for a good six years.
Made the way Pinot Grigio should be. Bone dry and zesty in acidity, it has citrus, mineral and floral flavors that finish with a scour of peppery spice. A brilliant cocktail sipper that will also complement savory appetizers.
Made to appeal to the modern taste for sweetness, this blend of Sauvignon Blanc, Chardonnay and Viognier is simple in jammy apricot, citrus and tropical fruit flavors. It has bright acidity, which helps balance it.
Made to appeal to the Moscato crowd, this blend of Chardonnay and Muscat Canelli is simple, with orange and dough flavors.
Made to be affordable and easygoing, this is indeed a simple wine, showing light, bright flavors and aromas of apple, cucumber and lime.
Made to be approachable, this full-bodied red is juicy with black fruit and tart cherry flavors, with a savory side of gunpowder and tobacco. Firm, integrated tannins behave well in the background.
Made to be consumed young, this is fresh and fruity. It has a layer of tannins that support the red berry and plum fruit tones. The aftertaste is fresh and fruity. Drink now.
Made to be drunk young, this is a fruity red berry flavored wine. It has a bright crisp edge to its fruit as well as light tannins and acidity. It is quite ready to drink.
Made to be drunk young, this is a soft, ripe and fruity wine. It has a juicy blackberry flavor, plenty of acidity and a soft, smooth aftertaste. Drink from 2017.
Made to be drunk young, this surprisingly soft Malbec is ripe and full of smooth fruit. Juicy red berries come strongly through the light tannins that are accompanied by acidity and a fresh, fruity aftertaste. Drink now.
Made to be drunk young, this wine gives a burst of ripe red fruit. The tannins are soft and open, balanced with acidity. The aftertaste is smooth and generous. Drink now.
Made to be enjoyed young, this ripe wine has soft tannins, ripe red plum and damson fruits and plenty of refreshing acidity. The structure and the smooth texture all say drink me now.
Made to benefit restoration efforts devoted to Steelhead trout and Coho salmon, this wine is earthy, bounded by straightforward flavors of rhubarb, cranberry and black tea, dense and oaky enough for those who like a fuller-bodied wine. Made by Hugh Chapelle of Quivira, it finishes in oak.
Made to benefit the exploratory organization, this high-toned stunner exudes flavors of Gravenstein apple followed by a slight richness of marzipan. Moderate acidity and weight makes it a fine companion for the table, finishing with a sense of welcome fullness.
Made to benefit the Wente Foundation for Arts Education, this wine is made in small quantities. It is juicy and leathery, soft, structured and medium-bodied with a long finish of tar and tannin.
Made to celebrate their 30th vintage, the Cazottes have produced a ripe, full-bodied wine that is still smooth and rich. Raspberries and fresh acidity give fruitiness with a delicious juicy aftertaste. Drink this wine soon, from early 2016.
Made to commemorate the sparkling wine the winery produced for the Reagan-Gorbachev Summit Meetings in the 1980s, this blends 74% Pinot Noir and 26% Chardonnay in a richer style, still dry, and just recently disgorged in July 2014. Complex and creamy, it offers a seductive nose of ripe apple and custard, the flavors following through in a medium-weight, mellowed way.
Made to commemorate the winery's 20th vintage, this smooth and polished effort combines choice lots from the Shea, Freedom Hill, Temperance Hill and Vista Hills vineyards. Sweet cherry fruit carries interesting suggestions of ash, smoke, anise and toasted almond, buffed and buttressed by crisp acids.
Made to drink young, this fruity, softly structured wine is ripe with blackberry fruits. There is a touch of spice from the wood aging and a lining of attractive acidity. Drink now.
Made to pair with halibut on the winemaker's annual trip to Alaska, this blend of 68% Viognier, 16% Marsanne and 16% Grenache Blanc shows beeswax, seared pears, caramel corn, apple syrup and peach crème brûlée on the nose. It's light and playful on the palate, with ripe lemons, rounded stone fruit, honeysuckle and citrus zest.
Made to please, the fruit for this wine comes from Watmaugh Ranch, farmed by the Sebastiani family. Aged eight months in a majority of French oak, it shows flavors of apple skin, butter and olive amid a richness that's balanced by zesty acidity.
Made up of 56% Cabernet Sauvignon and 36% Tempranillo, this wine offers an intensity of leather and dark plum, a whiff of smoky tobacco hanging in the background, too. With a pronounced tannic structure and big finish, it's a burly wine made for burly barbecue-inspired meals.
Made up of 82% Cabernet Sauvignon, 15% Malbec and 3% Petit Verdot, this is a still-tight expression of raspberry and cassis that veers into graphite and cedar, earthy on the back palate. Shining in Rutherford's classic dustiness, this wine can develop further in the bottle and in the glass, so let it open.
Made up of equal parts Syrah and Mourvèdre with the balance Grenache, this has notes of burnt embers and smoked meat. Though only 20% new oak, the wood still seems at the fore with notes of sawdust and toast that distract.
Made using 50% Barbera and 50% Alicante Bouschet, this wine is fragrant and full-bodied, with notes of toasty oak and leather. The blend spent more than a year in new French oak, and it shows, both in terms of taste and structure. Should be an interesting wine over time.
Made using a custom crush facility based in Santa Barbara County, this Napa Valley Cabernet is dry and jammy-sweet in cherry and blackberry. The finish is sharp, and the wine isn't age worthy.
Made using an adaptation of a Cahors tradition of warming the must before fermentation to increase stability as well as color. Immensely powerful tannins, chocolate density, with a youthful bitter edge at this stage.
Made using an aromatic clone of Malvasia, this is a slightly sweet sparkler that would work beautifully with appetizers or tapas. It shows a light hay color and aromas of peach and honey.
Made using Ciliegiolo, a native grape, this boasts obvious oak, coffee and tobacco leaf aromas. The dense palate offers rich plum and espresso flavors. It'd be interesting to see this aged in large neutral casks instead of barriques to have the complexity but less obvious wood sensations that muffle the grape.
Made using classic Port grape varieties, this is rich and sweet, with chocolate, coffee, orange, plum and spice flavors. Crisp acidity provides needed balance. It shows a complexity that lifts it above the ordinary. Drink now–2015.
Made using fruit from one of the top Kamptal vineyards, this perfumed wine has great texture, with tight acidity and notes of green plum skin and lemon zest. With its depth of flavor and nervy, minerally edge, it will age for at least four years.
Made using fruit sourced from 40-year-old vines, this elegant and detailed Pinot does not shy away from flavors of leaf and herb. But they are anchored in pure and expressive fruit, with old-vine flavors of bramble and pepper. What is most exceptional is the delicacy and length of this wine, two characteristics shared by all the Kelley Fox wines.
Made using fruit sourced from a parcel of vines more than 60 years old, this is a dense, dark wine, with herb, dark fig and plum notes. Solid and concentrated, it has a firm texture, and the dusty tannins match well with the ripe fruit. Age for 7–8 years.
Made using fruit sourced from the high-elevation Haute-Serre estate, this wine is surprisingly elegant despite the high alcohol. It has a fresh blackberry flavor, with acidity that's balanced by the stewed-fruit richness. The tarry texture and firm tannins all promise long-term aging.
Made using fruit sourced from vineyards on the highest terrace above the Tarn River, this fruity wine is made to be consumed young. It has a touch of minerality and some firm tannins, but the red berry fruit and flower note is already attractive. A blend of Négrette, Syrah, Cabernet Sauvignon and Malbec.
Made using fruit that was sourced from 100-year-old vines, this has a dark color, firm tannins and minerality, plus a solid black-plum flavor. This will age for several years.
Made using fruit that was sourced from 30- and 40-year-old plantings, this has captivating flavors of black cherry and cassis, wrapped in brambly hints of herb. It shows plenty of intense power, with many more layers surfacing with breathing time. In fact, it's just as good on its second day.
Made using fruit that was sourced from vines planted in 1939, this wine shows the great concentration low yields and old vines can give. It has Gamay's natural freshness, with firm, dry tannins, a spice note and a fragrant finish. It's drinkable now, but it will be better in two years.
Made using grapes from the celebrated Montegradella cru, this easy red offers quality fruit aromas of black cherry, cassis and jammy blackberry. On the finish, a spice note and a light shade of tobacco are recognizable.
Made using grapes from the Fumane subzone of Valpolicella, this shows simple lines that are nonetheless balanced and clean. Berry and spice aromas add heft to the medium weight and persistency of the mouthfeel.
Made using grapes grown high in the Mayacamas Mountains, this is extremely concentrated in pineapple essence, peach custard and tropical fruit flavors. It's extravagant, with 50% new French oak playing a strong role in contributing notes of buttered toast, crème brûlée and butterscotch to the flavor profile.
Made using grapes grown in Jarvis's mountain vineyard, this is a strongly flavored Merlot. It's brilliant and intense, with flavors of red cherry pie, red licorice, grilled Canadian bacon and sandalwood. The tannic structure is a joy—soft, furry and complex. There's lots of oak, too, which lends a smoky edge. Probably at its best now, so drink up.
Made using grapes sourced from a high valley between the Russian River and Napa valleys, this wine is rich in tropical fruit, lemon, honeysuckle and vanilla flavors. Brisk acidity helps to keep it from seeming cloying.
Made using Mondeuse grapes that were farmed on the slopes of Mt. Etna, this shows an elegant, etched quality, with a mineral nuance that's backed by cassis, licorice, tobacco and dark fruit. The tannins are tight and polished.
Made using Moscato Rosa, this is a unique dessert wine that opens with a deep ruby color and bright aromas of wild berry and white chocolate. Smooth, sweet and thick, it also shows a touch of tannic firmness on the close.
Made using organic fruit, this has aromas of pineapple, apricot and candied lemon. There's a sensation of stickiness on the palate that resembles ripe fruit and honey.
Made using organically-farmed Primitivo grapes, this features aromas of licorice, crushed granite and candied fruit. The acidity is bright and lively.
Made using organically farmed fruit, this blend of rare indigenous grapes from Puglia opens with a dusty mineral shading, plus notes of ripe blackberry, prune and cigar box. It is sweet and chewy on the finish.
Made using organically farmed fruit, this fresh value white opens with bright tones of citrus and green apple. Pair this wine with grilled vegetables or curry chicken salad.
Made using organically farmed fruit, this is a fresh, steady and youthful expression. It boasts simple lines, with loads of lemony freshness on the finish.
Made using organically farmed fruit, this is a simple and fruity red that would pair with chicken curry or pork roast. The flavors are reminiscent of wild berry, cola and chopped herb.
Made using organically farmed fruit, this wine opens with spicy aromas of dried herb and basil, followed by tones of wild raspberry and cassis. The palate's freshness would pair with cheese-based appetizers.
Made using Pinot Noir skins to color the wine, rather than the more usual Champagne trick of adding red wine, this is a well judged, ripe wine. With its red fruits and light tannins it still tastes young. Acidity and a balanced dosage make for a wine that will be better from 2017.
Made using Raboso grapes native to northern Italy, this brightly pink sparkler shows sweet aromas of raspberry and strawberry, followed by sweet fruit flavors. Like any good frizzante, the effervescence is soft, creamy and not too intense.
Made using skin contact to give extra intensity to the fruit flavor and structure, this is a ripe and full wine. It has creamed apple and pineapple flavors, with tangy acidity that bursts like berries on the palate. Drink this impressive wine from late 2016.
Made using techniques employed in crafting Pinot Noir, this wine has 5% Viognier blended in. It conveys a rustic sense of leather and black pepper, with waves of high-toned cherry, plum and brooding blueberry that combine in flavor. Its concentrated structure is lifted by a lilt of acidity on the finish.
Made using the fragrant Pinot Nero grape, this cheerful rosé sparkler shows a pretty pale-pink color, with delicate aromas of wild berry, cranberry and fresh raspberry. It shows bright, bubbling and persistent perlage.
Made very much in the modern cult style, this is an enormously rich, soft, immediately delicious wine, with a milk chocolate edge to the blackberry, cherry and new oak flavors. It's not an ager; drink now.
Made with 100% Cabernet Moravia (an indigenous crossing of Cabernet Franc and Zweigelt) this wine has an interesting bouquet of ripe red fruits marked by eucalyptus and a heavy vegetal note. Fruit flavors, especially dark plum, shine through on the palate, while greener herbal notes make their presence known on the invigorating finish.
Made with 100% Chardonnay, this creamy sparkler opens with aromas of hawthorn, peach and a whiff of bread crust. The palate reveals candied nectarine zest and golden apple alongside a soft perlage. It ends on a note of white almond.
Made with 100% Chardonnay, this creamy wine delivers golden apple, Bartlett pear, bread crust and pastry cream sensations. Vibrant acidity brightens the juicy palate while the fine perlage adds elegance.
Made with 100% Chardonnay, this opens with a delicate fragrance that recalls white flower, ripe apple and a whiff of breadcrust. The creamy palate offers white peach, candied citrus and white almond alongside a soft, persistent mousse.
Made with 100% Chardonnay, this opens with aromas of acacia flower, ripe yellow apple skin, citrus peel and a hint of honey. These notes follow through to the palate, which additionally carries a toasted walnut note. Bright acidity and persistent bubbles provide the framework.
Made with 100% Chardonnay, this opens with aromas of toast, oak, acacia flower and orchard fruit. On the palate, oak-driven sensations compete with yellow apple, citrus and bitter walnut. Even though it has an abv of 13.5%, you'll notice evident alcohol on the close.
Made with 100% Chardonnay, this Sicilian sparkler opens with yeasty aromas of toasted bread crust and whiffs of fragrant flowers. The vibrant palate delivers citrus and yellow apple alongside a polished mousse.
Made with 100% Chardonnay, this sparkler opens with aromas of yellow apple, toasted nut and breadcrumb. The bright palate offers pear, citrus and walnut alongside small, vivacious bubbles.
Made with 100% dried Zibibbo grapes, this complex dessert wine offers aromas of fresh apricot, tangerine jam and a hint of sage. The rich palate doles out mature yellow peach, candied fig and a touch of lemon peel while bright acidity lends freshness and balance.
Made with 100% dried Zibibbo grapes, this elegant dessert wine offers intense aromas of ripe apricot, lemon jam and acacia honey. The fresh balanced palate doles out juicy layers of tangerine zest, candied fig and a touch of cinnamon.
Made with 100% dried Zibibbo grapes, this generous dessert wine offers aromas of fresh apricot, lemon jam, sweet spice and whiff of eucalyptus. The enveloping palate doles out mature yellow peach, candied date and a touch of cinnamon while bright acidity lends freshness and balance.
Made with 100% Garganega grapes, this rich wine offers aromas that suggest tropical fruit, citrus and a whiff of light spice. The ripe palate offers mature apple, candied orange zest, apricot and a hint of ginger. Mineral notes weave throughout, giving precision and elegance.
Made with 100% Garganega, this amber-colored wine features floral aromas of dried white spring flower, peach blossom and stone fruit. On the palate, rosemary and honey accents add interest to ripe yellow peach. It closes on a note of white toasted almond.
Made with 100% Glera grown inside a walled vineyard, this stunning wine boasts unusual depth and structure. It delivers aromas and flavors of ripe yellow apple, pear, lemon drop, chopped sage and a ginger note while the foaming, silky mousse lends it a creamy, elegant texture. A recent vertical tasting back to 2007 proves this wine can develop more complexity after several years in the cellar.
Made with 100% Grenache, this is fermented in neutral oak before being transferred to tank. It has substantial weight and spiced cherry flavor. Full bodied for a rosé, it can stand up to a variety of cured meats, pasta dishes and even salmon.
Made with 100% Grillo and aged for seven years in oak, this opens with intense aromas of dried apricot and stewed prune. The velvety, robust palate delivers fig, candied date and walnut.
Made with 100% Grillo grapes, this opens with aromas of crème brûlée, caramel and sweet pipe tobacco. The aromas follow through to the warm palate along with licorice root and vanilla notes.
Made with 100% Grillo, this full-bodied dessert wine opens with aromas of apricot jam and candied date while the rich palate offers cooked plum, white almond and a hint of caramel. It has just enough freshness to offset the sweet flavors and lend balance.
Made with 100% late-harvested Syrah, this opens with subdued aromas of blackberry jam, cedar, ground pepper and a smoky note. On the moderately sweet palate, nutmeg accentuates both dried prune and fig.
Made with 100% Merlot, this has subdued aromas suggesting ripe red berry and dark spice. The one-dimensional palate isn't very expressive, offering hints of dried plum and clove alongside rather evolved tannins.
Made with 100% Moscato dried grapes, this offers aromas of mature apricot, tangerine zest and fennel. The aromas follow through to the palate along with orange blossom honey, date and pistachio. Fresh acidity brightens the sweet flavors. Pair it with cream-filled pastry or vanilla ice cream.
Made with 100% Moscato grapes, this opens with scents of dried fruit, pressed white flower and a whiff of Mediterranean scrub. On the full-bodied palate, white almond accents candied orange peel, apricot and a note of dark honey. Just enough fresh acidity prevents it from being cloying.
Made with 100% native grape Carricante, this offers delicate aromas of honeysuckle, broom, brimstone and a note of stone fruit. The vertical palate offers green apple, citrus peel, mineral and rosemary, while aging in casks adds a layer of complexity. It's impeccably balanced with bright acidity.
Made with 100% native grape Cortese, this opens with aromas of apricot, white spring flower and a hint of beeswax. The medium-bodied palate delivers white peach, honeydew melon and a hint of white almond alongside bright acidity.
Made with 100% native grape Erbaluce, this offers delicate aromas and flavors of ripe pear, green apple and citrus. A salty mineral note closes the crisp, clean finish.
Made with 100% Nebbiolo, this elegant sparkler opens with aromas of orchard fruit, spring wild flower and an unusual balsamic note of eucalyptus. The dry palate delivers wild berry, peach, citrus fruit and baked bread alongside a refined persistent perlage.
Made with 100% Nebbiolo, this Gattinara shows nicely evolved aromas of dried fruit and spice beyond a surprising bright and vibrant appearance. The tannins are silky and smooth and the wine is ready to drink now.
Made with 100% Nerello Mascalese, this crisp savory rosato boasts aromas and flavors of red cherry, crushed strawberry, baking spice and juicy tangerine. A flinty mineral note lingers on the bright finish.
Made with 100% Pinot Nero, this delivers a fragrance of rose and perfumed red berry. The lively palate offers wild strawberry layered with raspberry, pink grapefruit, light spice and white almond alongside bright acidity and a persistent perlage.
Made with 100% Pinot Nero, this lively sparkler offers sensations of red berry, tangerine, a hint of pastry dough and a dash of cake spice. Crisp acidity lifts the creamy texture.
Made with 100% Pinot Nero, this offers tart apple, lemon rind and roasted hazelnut flavors alongside bright acidity and small, persistent bubbles. It's subtle and refined with a dry finish.
Made with 100% Pinot Noir, this opens with fragrances of violet, rose and perfumed berry. Cinnamon-spice and a pastry note accent the juicy strawberry and wild cherry flavors while a soft mousse lends an elegant finish.
Made with 100% Sangiovese, fermented and aged in terra-cotta amphora, this elegant red opens with alluring aromas of sunbaked earth, leather, blue flower and a balsamic note. Bright and polished, the palate delivers juicy red cherry, a sprinkling of baking spice and an energizing mineral vein. Lithe tannins and fresh acidity provide the framework.
Made with 100% Sangiovese, this conveys aromas of violet, vanilla, pressed powder and perfumed berry. The vibrant, structured palate delivers juicy wild cherry, licorice, black pepper and toast alongside firm tannins and fresh acidity. It finishes on a mocha note. Drink 2015–2022.
Made with 100% Sangiovese, this easygoing wine has subdued aromas of blue flower and strawberry. The straightforward palate shows crushed red cherry, leather and a sprinkling of cake spice.
Made with 100% Sangiovese, this offers aromas of dark-skinned berry, exotic spice and French oak. The firm palate displays dried red cherry, tobacco and toasted oak but it doesn't have quite enough fruit richness to balance the evident wood sensations.
Made with 100% Sangiovese, this opens with aromas of new wood, roasted coffee bean and menthol. The tired palate offers oak-driven spice and coconut but the fruit has completely dried up, leaving only evident alcohol and bitterly astringent tannins.
Made with 100% Sangiovese, this savory red delivers aromas of black cherry, scorched earth and chopped herb. The palate offers crushed blackberry, juicy cherry and black pepper. Fine-grained tannins provide support.
Made with 100% Sangiovese, this stunning but reserved wine opens with multifaceted aromas of underbrush, violet, black berries and just a whiff of leather. The delicious, structured palate delivers vibrant black cherry and ripe raspberry alongside notes of black pepper and grilled rosemary. It's impeccably balanced by fresh acidity and a tannic backbone. It's still young so give this time to fully develop. Drink 2016–2022.
Made with 100% Schiava Gentile, this conveys subdued aromas of red berry and fragrant blue flower. The vibrant palate offers wild cherry, nectarine and a nutty note alongside bright acidity and sleek tannins. Enjoy soon.
Made with 100% Schiava, this has a subdued nose that eventually reveals red berry and iris. The palate offers crushed raspberry and a hint of marzipan alongside somewhat drying tannins and brisk acidity.
Made with 100% Trebbiano, this has fresh scents of white spring flower, orchard fruit and citrus. The vibrant palate delivers green apple, lemon zest, mineral and a hint of saline alongside an elegant perlage. It finishes bone dry.
Made with 15% Cabernet Franc, which adds a welcome cherry tart richness to the earthy blackberries and herbs, this Merlot is priced well for an elegant restaurant wine. It's dry and crisp and smooth, and so easy to drink with a fine steak.
Made with 16% Merlot to soften it, this is an unctuous, fully satisfying wine, restrained and complex, grown on the family's Chiles Valley estate. It opens with ripe red berry and currant as well as a suggestion of vanilla, the oak providing structure and texture. Enjoy through 2025.
Made with 19% Merlot, this Cabernet's tannins are quite hard and firm, giving it a tight astringency. Even so, the underlying fruit is so powerful, it breaks through in a mouthburst of blackberries, black cherries, black raspberries and an oaky, smoky richness that's almost chocolaty. A very fine, intense and ageworthy wine that should develop bottle complexity over the next decade or more.
Made with 21% Cabernet Sauvignon, 4% Malbec and 1% Petit Verdot, this estate-grown wine is made in small lots and offers aromas of baked bread and red fruit from the get-go. The Cabernet shows its presence, and there's a wealth of bitter, leathery tannin offset by soft, approachable oak.
Made with 24% Cabernet Franc, 22% Merlot, 15% Cabernet Sauvignon, 14% Petit Verdot, 14% Sangiovese, 6% Alicante and 5% Syrah, this opens with subdued aromas suggesting ripe black-skinned fruit, toast and coffee. The palate offers black cherry jam, espresso and oak-driven spice alongside polished tannins. It's a bit shy on freshness, so drink soon.
Made with 24% Petite Sirah, this dusty, bold and highly structured wine from an historic vineyard site is intensely concentrated and extracted, exuding rich red berry. Cinnamon and black pepper dot the lengthy finish.
Made with 25% Mourvèdre, this blend benefits from that grape's intense perfume and structure. It is rich with red fruits and tannins, both of which suggest a wine that could age a few months. It is full bodied and does need food to be fully appreciated. Drink at its best at the end of 2016.
Made with 30% Cannonau, 30% Carignano, 30% Cabernet Sauvignon and 10% Syrah, this offers aromas of black currant, cedar and a whiff of cooking spice. The firm palate delivers black cherry jam, clove and a hint of tobacco framed in chewy tannins. Enjoy through 2019.
Made with 34% Merlot, 33% Cabernet Sauvignon and 33% Colorino, this has a restrained nose, eventually revealing aromas of black-skinned fruit and baking spice. The one-dimensional straightforward palate offers suggestions of plum, oak and a hint of coffee alongside fleeting tannins. Enjoy soon.
Made with 40% Cabernet Sauvignon, 25% Merlot, 20% Cabernet Franc and 15% Syrah, this has subtle aromas of red berry and bell pepper that carry on to the dense palate, along with a note of mature plum. Soft tannins provide the round, easygoing framework. Enjoy soon.
Made with 40% Merlot, 30% Cabernet Sauvignon and 30% Cabernet Franc, this opens with subtle aromas of black currant and baking spice. The palate offers red plum and vanilla alongside grainy tannins.
Made with 40% Merlot, 30% Cabernet Sauvignon, 25% Sangiovese and 5% Petit Verdot, this offers aromas of black cherry, leather and green bell pepper. The firm palate shows mature plum, vanilla and cedar alongside tightly wound tannins.
Made with 40% Nero d'Avola, 30% Cabernet Sauvignon and 30% Merlot, this suggests aromas of toast, espresso, pressed violet and baked plum. The straightforward palate offers dried black cherry, black currant and a hint of cake spice alongside fine-grained but not very persistent tannins. Drink now to capture the remaining fruit.
Made with 40% Sangiovese, 25% Cabernet Sauvignon, 20% Merlot, 10% Syrah and 5% Petit Verdot, this offers aromas of red currant, cedar and cooking spice. The firm palate delivers anise, white pepper and dried aromatic herb alongside assertive tannins. Drink 2017–2021.
Made with 40% Sangiovese, 30% Merlot and 30% Syrah, this informal red has subdued aromas of strawberry and orange peel. The easygoing palate offers red plum and a hint of brown spice alongside soft tannins. Enjoy soon.
Made with 40% Sangiovese, 40% Cabernet Sauvignon and 20% Syrah, this has a subdued nose that eventually reveals black-skinned fruit and baking spice aromas. The simple but enjoyable palate delivers black cherry and clove with round tannins. Enjoy soon.
Made with 40% Sangiovese, 40% Merlot and 20% Syrah, the nose has subdued aromas of red berry and cinnamon. The simple palate offers morello cherry and toast alongside evolved tannins. Enjoy soon.
Made with 45% Cabernet Franc, 45% Cabernet Sauvignon and 10% Colorino, this opens with subtle aromas of black currant, ginger and a hint of star anise. On the mature palate, notes of vanilla and licorice accent ripe plum while polished tannins provide the framework.
Made with 45% Sangiovese, 45% Merlot and 10% Cabernet Sauvignon, this has a restrained nose that eventually reveals aromas of cassis, toast and leather. The polished palate shows mature red plum, tobacco and vanilla alongside assertive, fine-grained tannins and somewhat soft acidity.
Made with 50% Cabernet Sauvignon and 50% Syrah, this opens with delicate aromas of cassis and sandalwood. The palate delivers dried black cherry, toast, licorice and black pepper alongside gripping tannins.
Made with 50% Cabernet Sauvignon, 35% Petit Verdot and 15% Cabernet Franc, this opens with aromas of bell pepper, violet and a whiff of graphite. The concentrated palate gives raspberry and black olive alongside teeth-coating tannins.
Made with 50% Merlot, 30% Cabernet Franc and 20% Syrah, this offers aromas of red plum, black currant and clove. The savory palate delivers black cherry, blueberry jam and licorice alongside smooth silky tannins.
Made with 50% Merlot, 30% Cabernet Sauvignon and 20% Sangiovese, this opens with aromas of bell pepper and clove. The aromas carry over to the straightforward palate together with red berry and a hint of leather. Enjoy soon.
Made with 50% Merlot, 35% Cabernet Sauvignon, 10% Syrah and 5% Petit Verdot, this has subdued aromas suggesting underbrush, clove, dark-skinned berry and French oak. The smooth vibrant palate delivers red currant, unripe cherry, mocha and dried sage alongside fine-grained tannins. An orange zest note closes the finish.
Made with 50% Nero d'Avola and 50% Syrah, this presents aromas of dark berry, allspice and Mediterranean herb. The firm palate offers dried black cherry, black pepper and clove alongside fine-grained tannins.
Made with 50% Sangiovese and 50% Malvasia Nera, this offers aromas suggesting black plum, underbrush and cooking spice. The palate reveals black cherry, ground pepper and anise alongside firm, polished tannins.
Made with 50% Sangiovese and a blend of Cabernet Sauvignon and Merlot, this vibrant red opens with lovely aromas of dark-skinned berry, plum and cake spice. The smooth, vibrant palate doles out black cherries, crushed blackberries, dusty cocoa and aniseed. It's nicely balanced with racy acidity and polished tannins. Drink through 2018.
Made with 50% Sangiovese and the rest Cabernet Sauvignon, Merlot and Syrah, this easygoing wine opens with aromas of tilled soil, dark-skinned berry and a whiff of game. The soft palate doles out black cherry, ground pepper and a hint of licorice framed in round tannins. Enjoy soon.
Made with 50% Sangiovese, 25% Merlot and 25% Cabernet Sauvignon, this opens with aromas of red cherry and vanilla. The palate delivers red plum, tangerine and a hint of clove alongside bracing tannins.
Made with 50% Sangiovese, 25% Merlot and 25% Syrah this has aromas suggesting black cherry and Mediterranean herb. The round palate offers black currant, licorice, white pepper and a note of espresso alongside smooth tannins.
Made with 50% Sangiovese, 30% Merlot and 20% Cabernet Sauvignon, this has aromas of blue flower and red berry. The easy-drinking palate offers black cherry, black currant and ground pepper while mellow tannins offer soft support. Drink soon.
Made with 50% Sangiovese, 30% Merlot and 20% Cabernet Sauvignon, this straightforward red opens with aromas of fragrant blue flower and wild berry. The easy-drinking palate doles out juicy black cherry, black currant and a hint of white pepper framed in mellow tannins.
Made with 50% Sangiovese, 30% Merlot and 20% Syrah, this has subdued aromas of black-skinned fruit and dark baking spice. The simple palate shows black cherry and a hint of cedar alongside round tannins. Enjoy soon.
Made with 50% Trebbiano, 20% Grechetto, 10% Verdello, 10% Malvasia and 10% Drupeggio, this has aromas of ripe peach and apricot. The aromas carry over to the rather sweet, lively palate together with a hint of almond. Enjoy soon.
Made with 54% Merlot and 46% Cabernet Franc, it spent 23 months in one-third new French oak. The overall structure is impressive, with firm acidity and streaks of iron and mineral around tight, taut black fruit. It will get even better with ample breathing time and/or further cellaring.
Made with 55% Cabernet Sauvignon, 25% Cabernet Franc, 15% Merlot and 5% Petit Verdot, this opens with aromas of black currant and baking spice. The evolved palate provides mature plum, oak and toast alongside gripping, rather drying tannins.
Made with 57% Syrah and 43% Petit Sirah, this aromatic brooder offers aromas of cherry, dried herbs, baking spices and freshly tilled soil. The flavors are full bodied, rich, layered and tightly coiled, needing extended time in the cellar or a day-long decant to show their best. Drink after 2021.
Made with 58% Cabernet Sauvignon, 28% Merlot and 14% Cabernet Franc from one of the state's top vineyards, this wine displays aromas of mocha, herb and dark cherry. The coffee and cherry flavors show a mixture of fruit and barrel (72% new French) that carries through the finish.
Made with 60% Cabernet Sauvignon and 40% Merlot, this delicately fragrant wine offers alluring scents of dark-skinned berry, purple flower and a whiff of cedar. The bright light-bodied palate offers red currant and star anise framed in racy acidity and lithe tannins.
Made with 60% Carricante and 40% Catarratto, this opens with aromas acacia flower, white peach and a yeasty whiff of bread crust. The linear savory palate delivers tart green apple, lemon zest, Mediterranean herb and a hint of mineral alongside bright acidity. It closes on an almond note.
Made with 60% Corvina, 20% Rondinella, 10% Corvinone and 10% Negrara, this opens with subtle aromas of black-skinned fruit and underbrush. The savory easy-drinking palate doles out black currant, clove and a hint of tobacco alongside round tannins. Enjoy through 2021.
Made with 60% Friulano and 40% Sauvignon, this has aromas of toast and citrus. The aromas carry over to the palate alongside notes of vanilla and chopped herb. Drink soon.
Made with 60% Friulano, 30% Sauvignon and 10% Malvasia, this opens with aromas of ripe Golden Delicious apple, vanilla and hay. The straightforward palate offers pink grapefruit and toasted almond alongside fresh acidity.
Made with 60% Grechetto and Procanico, 35% Sauvignon and 5% Sémillon, this offers heady aromas of dried peach and sweet almond. On the enveloping palate, notes of acacia honey and orange peel add depth to dried apricot.
Made with 60% Merlot and 40% Cabernet Sauvignon, this has a shy nose that eventually gives up whiffs of plum and scorched earth. The simple and zesty palate delivers black-skinned fruit and a hint of cedar. Enjoy soon.
Made with 60% Merlot, 20% Cabernet Sauvignon, 15% Cabernet Franc and 5% Petit Verdot, this offers aromas of underbrush and prune. The dense palate delivers dried black cherry, espresso and a hint of licorice alongside chewy tannins. Drink through 2018.
Made with 60% Merlot, 30% Sangiovese and 10% Cabernet Sauvignon, this opens with subdued aromas suggesting black-skinned fruit and cooking spice. The lean, simple palate offers suggestions of plum and a hint of clove alongside easygoing tannins. Drink soon.
Made with 60% Nero d'Avola, 30% Syrah and 10% Nocera, this opens with aromas of black-skinned fruit, espresso and cocoa that carry over to the straightforward palate together with a hint of caramel and smooth tannins. Enjoy soon.
Made with 60% Pinot Bianco, 30% Chardonnay and 10% Sauvignon Blanc, this boasts appealing aromas of acacia flower, nectarine and Alpine herb. The elegant palate delivers juicy Gala apple, yellow peach and a touch of ginger alongside fresh acidity.
Made with 60% Pinot Bianco, 30% Chardonnay and 10% Sauvignon Blanc, this opens with aromas of acacia flower, orchard fruit and Alpine herb. The juicy palate delivers white peach, yellow apple and a hint of lemon alongside fresh acidity.
Made with 60% Sangiovese and 40% Montepulciano, this opens with subdued aromas of woodland berry and pomegranate. The fresh easygoing palate offers raspberry, sour cherry and a hint of cedar alongside pliant tannins. Drink soon.
Made with 60% Sangiovese and 40% Vermentino, this offers delicate aromas of red berry, white peach and a hint of Mediterranean scrub that carry on to the palate. It closes on a refreshing citrus note.
Made with 60% Sangiovese, 25% Cabernet Sauvignon and 15% Merlot, this opens with delicate aromas of black currant, leather and toast. The accessible palate doles out mature black cherry, vanilla and tobacco alongside chewy tannins and modest acidity.
Made with 60% Sangiovese, 30% Cabernet Sauvignon and 10% Merlot, this has a rather shy nose that slowly reveals aromas of fresh red berry, chopped herb and a whiff of espresso. The palate delivers black currant and white pepper notes accompanied by fine-grained tannins.
Made with 60% Sangiovese, 30% Merlot and 10% Cabernet Sauvignon, this opens with delicate aromas of black-skinned fruit and a whiff of baking spice. The no-frills palate shows mature red plum, toast and a hint of bell pepper alongside rather astringent tannins.
Made with 60% Sauvignon Blanc and 40% Sémillon, this vibrant wine offers aromas of pressed white flower and white stone fruit. The lively, elegant palate delivers white peach, grapefruit, nectarine and chopped herb alongside racy acidity. A mineral note closes the clean, crisp finish.
Made with 60% Syrah from Monterey and 40% Cab from Santa Cruz, this blend shows blueberry, black plum and smoked beef on the nose, as well as touches of black pepper and lilac. The palate is plush and soft, with purple fruits enhanced by licorice, espresso, bitter cocoa and beef char notes, all laced with fresh acidity.
Made with 63% Syrah and 37% Cabernet Sauvignon from Red Willow and Shaw vineyards, this appealing offering brings notes of plum, smoke and blue fruit. It's full bodied, plush and ripe in feel, with silky tannins supporting coffee and blue fruit flavors. A guaranteed crowd pleaser.
Made with 65% Cabernet Sauvignon, 19% Merlot, 10% Malbec and 3% Petit Verdot, this lightly colored wine offers aromas of freshly brewed coffee, cocoa and herbs. Flavors are elegant yet concentrated, with black fruit on the finish.
Made with 65% Chardonnay, 15% Sauvignon, 10% Pinot Grigio and 10% Pinot Bianco, this elegant white offers aromas of white flower, tropical fruit, mint and whiffs of toasted oak. The structured palate delivers Golden Delicious apple, vanilla, oak and lemon zest. A mineral note closes the lingering finish.
Made with 65% Nebbiolo, 20% Vespolina and 15% Uva Rara, this polished red from Piedmont offers aromas and flavors of dried red cherry, clove, baking spice and rust. It's well balanced, with silky tannins and fresh acidity while a graphite note closes the finish.
Made with 65% Sangiovese and 35% Foglia Tonda, this fragrant full-bodied red offers aromas of new leather, purple flower, espresso, exotic spice and a balsamic note. The round polished palate boasts structure and elegance, delivering ripe black cherry, blackberry, cinnamon and licorice framed in velvety enveloping tannins. Drink through 2023.
Made with 65% Sangiovese, 20% Merlot and 15% Cabernet Sauvignon, this has subtle aromas of black-skinned fruit and thyme. The easygoing palate delivers black cherry and cinnamon alongside smooth tannins.
Made with 70 and 80-year-old Nerello Mascalese vines planted at high altitude, this opens with delicate but enticing scents of leather, menthol, iris, red berry and thyme. The elegantly structured palate doles out juicy black cherry, raspberry, mocha, cinnamon and licorice. Polished tannins, bright acidity and a mineral vein provide the framework.
Made with 70% Cabernet Sauvignon and 30% Sangiovese, this supple, easy-drinking red offers pretty scents of fragrant purple flower and red berry. The round easygoing palate offers wild cherry and a hint of a red currant alongside bright acidity and soft tannins. Drink now.
Made with 70% Cabernet Sauvignon, 15% Merlot, 10% Petit Verdot and 5% Cabernet Franc, this bold wine opens with aromas of black currant, cedar and exotic spice. The concentrated palate delivers blueberry jam, graphite, anise and clove alongside assertive tannins that leave a firm finish.
Made with 70% Cabernet Sauvignon, 15% Merlot, 10% Petit Verdot and 5% Cabernet Franc, this has aromas of dark-skinned berry, cedar and a whiff of exotic spice. The dense palate delivers black cherry and white pepper alongside round tannins. Enjoy soon.
Made with 70% Carricante and 30% Catarratto, this elegant wine features aromas of tree fruit and white peach. The focused palate delivers tart green apple, citrus and mineral accented with savory Mediterranean herbs alongside crisp acidity. It closes on an almond note.
Made with 70% Carricante and 30% Catarratto, this elegantly structured wine has enticing aromas of Mediterranean herb, fragrant yellow flower, citrus and a whiff of acacia. The fresh, savory palate shows juicy lime, ripe pear, chopped herb and mineral alongside tangy acidity. The lingering finish closes crisp and clean.
Made with 70% Catarratto and 30% Viognier, this has aromas suggesting honeysuckle, yellow stone fruit and a savory whiff of tarragon. The soft, round palate shows pear, citrus and a hint of apricot while a note of bitter almond closes the finish.
Made with 70% Corvina, 25% Rondinella and 5% Molinara, this opens with inviting aromas of red-skinned berry and baking spice. The easygoing juicy palate delivers red cherry, raspberry and a touch of white pepper alongside smooth tannins fresh acidity. Enjoy soon to catch the fruity richness.
Made with 70% Grecanico, 15% Grillo and 15% Sauvignon Blanc, this offers enticing scents of fragrant yellow flower, honeydew melon and citrus. The creamy, enveloping palate offers grapefruit, peach, tropical fruit and note of chopped Mediterranean herb.
Made with 70% Inzolia and 30% Chardonnay, this opens with scents of white flower, Mediterranean herb and a hint of orchard fruit. The linear palate offers lime and yellow apple accompanied by bright acidity.
Made with 70% Nebbiolo and 30% Pinot Nero, this savory sparker offers aromas and flavors of wild cherry, juicy strawberry, orange zest and a hint of cake spice. Fresh acidity and a vibrant but refined perlage provide the backdrop.
Made with 70% Nebbiolo and 30% Vespolina, this vibrant red offers enticing, ethereal scents of perfumed berry, fragrant blue flower, aromatic herb and a whiff of cedar. The mid-weight, luminous palate delivers crushed red cherry, raspberry, cinnamon and white pepper. Racy acidity lifts the finish while polished tannins provides support.
Made with 70% Nebbiolo, 20% Croatina and 10% Vespolina, this has enticing scents of rose, pressed violet, wild berry and a hint of menthol. The bright, silky palate delivers juicy red cherry, crushed raspberry and white pepper alongside polished tannins. Drink through 2021.
Made with 70% Nerello Mascalese and 30% Nocera, this has enticing scents of mature red berry, pressed blue flower, tilled soil and a whiff of crushed stone. The vibrant palate doles out juicy black cherry, raspberry compote, orange zest and bitter hazelnut. Bright acidity and well-integrated tannins provide balance while a mineral note gives it depth. Drink 2020–2030.
Made with 70% Nero di Troia plus other varieties, this features aromas of ripe dark berry, bell pepper, game and tobacco. All of these carry over to the palate along with clove and ground black pepper. Assertive but drying tannins provide support. Drink through 2019.
Made with 70% Petit Verdot and 30% Cabernet Franc, this offers aromas suggesting new leather, graphite and mature black-skinned berry. The concentrated savory palate doles out blueberry jam, spicy plum and licorice alongside polished tannins. Drink through 2024.
Made with 70% Piedirosso and 30% Aglianico, this has aromas of red currant, ground pepper, cedar and a balsamic note. The palate shows blackberry jam, toasted oak and roasted coffee bean but it lacks the fruit richness needed to stand up to the overwhelming oak-driven sensations.
Made with 70% Pinot Nero and 30% Chardonnay, this salmon-colored sparkler opens with aromas of woodland berries, pastry cream and baking spices. The palate offers mature yellow apple, grapefruit and white pepper alongside a fine perlage and bright acidity.
Made with 70% Sangiovese and 30% Cabernet Sauvignon, this offers aromas of baked plum, espresso, and baking spice. The robust palate opens with black fruit, chocolate and licorice alongside gripping tannins. You'll also notice the warmth of evident alcohol on the close.
Made with 70% Sangiovese and 30% Cabernet Sauvignon, this opens with subtle aromas of black cherry jam and vanilla. The dense palate shows black currant, oak and mocha alongside firm rather drying tannins. It's a bit shy on freshness, so enjoy over the next few years.
Made with 70% Sangiovese and 30% Merlot, this easy-drinking wine has aromas of violets and vanilla. The straightforward palate delivers sour cherries and aromatic herbs alongside zesty acidity and lithe tannins. Enjoy soon.
Made with 70% Sangiovese, 10% Cabernet Sauvignon, 10% Merlot and 10% Syrah, this opens with aromas of black-skinned fruit, underbrush and baking spice. The straightforward palate delivers ripe plum, clove and a hint of rosemary alongside smooth tannins.
Made with 70% Sangiovese, 15% Ciliegiolo and 15% Montepulciano, this simple wine opens with subdued aromas of leafy underbrush, nut and dark-skinned fruit. The lean diluted palate offers dried berry set against evolved tannins. Drink soon.
Made with 70% Sangiovese, 15% Merlot and 15% Cabernet Sauvignon, this opens with delicate aromas of red berry and baking spice. The easy-drinking palate delivers mature plum, espresso and vanilla. Enjoy soon.
Made with 70% Sangiovese, 15% Sagrantino and 15% Merlot, this opens with subtle aromas of red berry and underbrush. The straightforward palate delivers black plum, clove and tobacco alongside smooth tannins. Enjoy through 2018.
Made with 70% Sangiovese, 15% Sagrantino, 10% Merlot and 5% Colorino, this has subdued aromas suggesting black-skinned fruit and a hint of cinnamon. The straightforward palate offers ripe black plum, clove and a touch of vanilla alongside smooth tannins. Enjoy soon.
Made with 70% Sangiovese, 15% Syrah and 15% Merlot, this opens with aromas of black currant, freshly cut grass and a whiff of thyme. The easygoing palates doles out juicy black cherry, clove and a hint of smoke set against smooth tannins. Enjoy soon.
Made with 70% Sangiovese, 20% Cabernet Sauvignon and 10% Merlot, this has aromas of red plum and a whiff of cinnamon. The rather lean palate offers strawberry and vanilla along with a smoky finish. Enjoy soon.
Made with 70% Syrah and 30% Grenache, this opens with aromas of ripe black currant, cedar and white pepper. The robust palate doles out blackberry, licorice and a note of exotic spice alongside smooth tannins.
Made with 70% Vermentino and 30% Viognier, this opens with aromas of beeswax, white spring flowers and apricot. The juicy palate offers ripe yellow peach, succulent citrus and candied lemon.
Made with 75% Cabernet Sauvignon, 20% Sangiovese and 5% Cabernet Franc, this opens with aromas of black currant and a whiff of brown spice. The palate doles out blackberry jam, clove and a toasted note alongside gripping tannins that leave a firm finish.
Made with 75% Corvina and 25% Corvinone grapes—organically grown and dried for 90 days—this opens with aromas of raisins, ripe plum and black pepper. The robust palate offers black currant, licorice, nutmeg and tobacco alongside close-grained tannins. Drink through 2022.
Made with 75% Merlot with the rest Cabernet Franc, this wine commands attention with aromas of dried and fresh herbs, black fruit, toast and flowers. The dark fruit flavors are rich, layered and tightly coiled, captivating attention with spot-on balance.
Made with 75% Merlot with the rest Cabernet Sauvignon, Cabernet Franc and Petit Verdot, this wine brings aromas of café au lait, toast and red fruit. It's full bodied, with coffee and cherry flavors that linger.
Made with 75% Sangiovese, with the rest Cabernet Sauvignon and Barbera, this wine has aromas of barrel spices, coffee, dark raspberries and herbs. It's medium bodied with plump fruit flavors, tart acids and a lightly chalky feel.
Made with 75% Syrah and 25% Nero d'Avola, this silky, easy-drinking red delivers aromas and flavors of spicy blackberry, juicy wild cherry and crushed black raspberry. Notes of leather and ground pepper accent the fruity core.
Made with 80% Cabernet Sauvignon, 10% Cabernet Franc and 10% Merlot, this opens with aromas of black currant, cedar and a whiff of bell pepper. The firm palate delivers black cherry, licorice and white pepper alongside fine-grained tannins. Drink 2018–2023.
Made with 80% Cannonau, 10% Carignano and 10% Bovale, this rich dessert wine opens with subdued aromas of raspberry jam, mocha and Mediterranean brush. The sweet, full-bodied palate offers fig, candied date, clove and hazelnut.
Made with 80% Carricante and 20% Catarratto, this deeply hued white opens with aromas of pressed chamomile, orange zest and a whiff of flint. The round palate offers golden apple, mineral and a citrus note alongside bright acidity. A hint of white pepper accents the finish.
Made with 80% Chardonnay and 20% Friulano, this amber-colored wine boasts more fruit richness than many other wines from the orange wine movement. Loaded with ripe apricot, candied citrus zest, dried herbs and crushed stone, this is brightened by lively acidity on the palate. A perfect introduction to the genre; Drink now–2016.
Made with 80% Grenache Blanc, this is a wine intended for early drinking. It's already beginning to show some evolution toward increased breadth on the palate and almondy nuttiness but retains enough honeydew and citrus intensity to remain very enjoyable over the next few months.
Made with 80% Malvasia-Trebbiano and 20% Sangiovese, this amber-colored nectar reveals aromas of dried stone fruit, hazelnut and a whiff of clove. The rich but balanced palate delivers mature apricot, toasted hazelnut and citrus zest brightened by just enough fresh acidity. Pair this with classic Tuscan almond cookies. Wine Warehouse, Polaner Selections.
Made with 80% Malvasia-Trebbiano and 20% Sangiovese, this classic Tuscan dessert wine conveys aromas of pastry and nut. The palate delivers chestnut honey, dried apricot, citrus zest and a smooth, lingering finish. Imported by Wine Warehouse, Polaner Selections.
Made with 80% Nasco and 20% Vermentino, this offers delicate aromas of marzipan, dried apricot and wildflower honey. On the sweet, full-bodied palate, notes of white almond back up acacia honey and tangerine zest.
Made with 80% Nerello Mascalese and 20% Nerello Cappuccio, this opens with aromas of black fruit, subtle oak, toast and vanilla. The palate offers juicy black cherry and raspberry flavors that are lightly accented by notes of clove and chocolate. The tannis are polished.
Made with 80% Nerello Mascalese and 20% Nerello Cappuccio, this opens with enticing scents of fragrant blue flower, new leather, dark-skinned berry and aromatic herb. The luminous, elegant palate delivers juicy red cherry, baking spice, anise and mineral wrapped in an almost weightless structure. Drink through 2023.
Made with 80% Nero d'Avola and 20% Syrah, this opens with aromas of mature black-skinned fruit, toast, leather and Oriental spice. The firm palate offers ripe black cherry, raspberry jam, vanilla and oak-driven spice alongside fine-grained tannins.
Made with 80% Pinot Nero and 20% Chardonnay, this sparkling rosé has bright aromas of rose, berry and spice. The palate shows bitter cherry on the front, with a note of toasted almond and mineral.
Made with 80% Sangiovese and 20% Cabernet Sauvignon, the shy nose eventually reveals notes of plum and baking spice. The lean straightforward palate doles out fresh cherry and clove alongside drying tannins. Drink soon to capture the remaining fruit.
Made with 80% Sangiovese and 20% Canaiolo, this offers aromas of mature dark-skinned fruit, menthol and dried herb. On the straightforward palate, notes of star anise and eucalyptus back up a core of dried black cherry while dusty tannins leave a drying finish.
Made with 80% Sangiovese and 20% Colorino, Ciliegiolo and other native grapes, this vibrant red offers ripe black cherry, licorice, clove, black pepper, espresso, Mediterranean herb and a balsamic note. It's still young but well balanced with youthfully assertive tannins and fresh acidity. Drink 2016–2022.
Made with 80% Sangiovese and 20% Merlot, Canaiolo, Mammolo, Colorino and Cabernet Sauvignon, this has aromas of espresso, scorched earth and ripe berry. The firm, rather evolved palate offers dried black cherry and clove alongside moderate acidity and drying tannins.
Made with 80% Sangiovese and 20% Merlot, this offers subtle aromas of violet and damp underbrush. The palate is rather simple, offering red cherry and a leather note. Drink soon.
Made with 80% Sangiovese and 20% Merlot, this opens with aromas of prune, scorched earth, toast and a hint of black currant. On the structured palate, notes of grilled bell pepper, espresso and dried herb accent a core of dried black cherry alongside fine-grained tannins that give it a firm finish.
Made with 80% Sangiovese and 20% Merlot, this opens with subdued aromas suggesting red plum and baking spice. The aromas carry on to the straightforward palate, together with a hint of hazelnut. It's easy drinking, with fresh acidity and round tannins.
Made with 80% Sangiovese and 20% Syrah, Merlot and Petit Verdot, this has aromas of underbrush and scorched earth. The evolved palate shows dried black cherry, raisin and clove alongside rather tired tannins. Drink soon.
Made with 80% Sangiovese and 20% Syrah, this has aromas of red berry and green tea leaf. The scents carry over to the fresh palate, along with black currant, cinnamon and white pepper. Supple tannins support the juicy flavors.
Made with 80% Sangiovese, 10% Cabernet Sauvignon and 10% Merlot, this offers aromas of ripe plum, wild berry, underbrush and espresso. On the palate, notes of mocha and grilled herb add depth to the core of dried black cherry while fine-grained tannins provide the framework. Reflecting the heat of the vintage, it's evolving quickly and is already accessible.
Made with 80% Sangiovese, 10% Ciliegiolo and 10% Cabernet Sauvignon, this has subdued aromas suggesting espresso and toast. The palate is rather lean in terms of fruit richness, offering red currant, clove and a hint of vanilla alongside close-grained tannins that lead to a mouth-puckering close.
Made with 80% Sangiovese, 10% Mammolo and 10% Canaiolo, this offers subdued aromas of red cherry, chopped mint and a hint white pepper. The breezy, easygoing palate shows crushed raspberry and orange zest underscored by lively acidity.
Made with 80% Sangiovese, 10% Merlot and 10% Cabernet Sauvignon, this opens with subtle aromas of red berry and leather. The smooth palate doles out mature black cherry and clove alongside chewy tannins.
Made with 80% Sangiovese, 10% Merlot and 10% Canaiolo, this opens with subtle aromas of blue flower and baking spice. On the fresh palate, teeth-coating tannins support wild cherry and white pepper. Drink through 2016.
Made with 80% Sangiovese, 10% Pugnitello and 10% Colorino, this savory, firmly structured wine offers aromas that recall baked plum, prune, resin, blue flower, leather and a balsamic note. The chewy, concentrated palate delivers juicy black cherry, mature blackberry, vanilla, cinnamon and mocha. Dusty tannins provide support. Drink through 2021.
Made with 80% Sangiovese, 10% Syrah and 10% Cabernet Sauvignon, this offers aromas of forest floor, scorched earth, roasted coffee bean and dark spice. The firm dense palate offers blackberry jam, dried cherry, licorice and espresso alongside substantial close-grained tannins that give the finish grip.
Made with 80% Sangiovese, 15% Cabernet Sauvignon and 5% Merlot, this offers aromas of cassis, toast, grilled bell pepper, menthol and a whiff of cedar. The mature palate shows raisin, dried cherry, espresso and a hint of black pepper alongside puckery tannins that dry out the finish. Drink soon to capture what fruit remains.
Made with 80% Sangiovese, 9% Cabernet Sauvignon, 9% Merlot and 2% Cabernet Franc, this opens with aromas suggesting blueberry jam and a whiff of coconut. The round palate doles out mature black cherry, vanilla and cedar alongside smooth tannins.
Made with 83% Cabernet Sauvignon and 12% Merlot accompanied by 5% of the indigenous variety Feteasca Neagra, this wine offers a fruit-heavy bouquet of black cherry and damson plum. Dark plum and height of summer cherry flavors continue on the palate, aided by a refined note of graphite. A fine network of velvety tannins retreat as a splash of brightness makes its appearance on the finish.
Made with 85% Cabernet Sauvignon and 15% Petit Verdot, this shows subtle aromas of blackcurrant, bell pepper and a whiff of black olive. The round, straightforward palate shows black cherry, toast and a hint of vanilla. Drink through 2018.
Made with 85% Carignano and 15% Syrah, this boasts aromas of mature black cherry, raspberry and Mediterranean herb. The soft palate doles out ripe black currant, licorice and black pepper alongside velvety tannins.
Made with 85% Carignano, 10% Cabernet Sauvignon and 5% Merlot, this open with aromas of black-skinned berry, cedar and oak. The soft, round palate offers fleshy black cherry, black currant, licorice and ground pepper alongside soft acidity and smooth, silky tannins. Drink through 2020.
Made with 85% Corvina, 10% Rondinella and 5% Corvinone, this opens with aromas of red-skinned berry, clove and a hint of smoke. The savory, easy-drinking palate offers red currant, raspberry jam and white pepper. It's meant to be enjoyed young so drink soon.
Made with 85% Grechetto and 15% Trebbiano Spoletino, Caprai's fresh Anima Umbra (“the soul of Umbria”) would taste great with bruschetta with chopped tomato and basil. The wine is fresh and simple with citrus and pear overtones.
Made with 85% Merlot and 15% Cabernet Sauvignon, this opens with aromas of black currant, anise and leather. The firm palate delivers blackberry jam, cedar and toast alongside assertive tannins while a hint of vanilla marks the firm finish. Enjoy through 2020.
Made with 85% Merlot blended with varying amounts of Petit Verdot, Sangiovese and Cabernet Sauvignon, this opens with aromas of truffle, underbrush, baked plum and dark cooking spice. The palate delivers licorice, roasted coffee bean and blueberry extract alongside astringent tannins that dry out the palate. While the tannins are still aggressive, the fruit richness is starting to dry out.
Made with 85% Montepulciano and 15% Aglianico, this accessible wine opens with aromas of brooding dark fruit and baking spice. On the ripe, round palate, supple tannins balance mature black cherry, baked plum, cocoa and a hint of licorice. Enjoy soon.
Made with 85% Nerello Mascalese and 15% Nerello Cappuccio, this radiant red boasts a beautiful fragrance of blue and red flower, ripe berry, cake spice and aromatic herb. The radiant, delicious palate doles out layers of juicy black cherry, raspberry compote, cinnamon, white pepper and clove while a mineral note backs up the lingering finish. It's young but balanced, with bright acidity and tightly wound but refined tannins.
Made with 85% Sangiovese and 15% Cabernet Sauvignon, this opens with aromas of black-skinned berry, underbrush and bell pepper. The straightforward palate shows black plum, tobacco and baking spice alongside round tannins. Drink soon.
Made with 85% Sangiovese and 15% Ciliegiolo, this vibrant wine doles out black cherry and ripe raspberry. Hints of white pepper add depth while supple tannins and bright acidity give it an easy-drinking, refreshing quality.
Made with 85% Sangiovese and 15% Colorino and Canaiolo—all organically grown—this straightforward red opens with aromas of violet and black cherry. The vibrant, simple palate offers raspberry and a note of white pepper alongside chewy tannins and nervous acidity.
Made with 85% Sangiovese and 15% Merlot and Canaiolo, this shows aromas of dark berry and a whiff of orange peel. The simple, rather thin palate offers dried black cherry, prune and a cedar note alongside fleeting tannins.
Made with 85% Sangiovese and 15% Merlot, this has a shy nose, eventually revealing whiffs of black-skinned fruit and scorched earth. The subdued rather evolved palate suggests dried black cherry and a hint of baking spice alongside mellow tannins. Drink soon to capture the remaining freshness.
Made with 85% Sangiovese and 15% Merlot, this has aromas of violet, black-skinned berry and a whiff of baking spice. The round, chewy palate offers ripe morello cherry, red currant, white pepper and a hint of game. Supple tannins and bright acidity give it an easy-drinking vibe.
Made with 85% Sangiovese and 15% Syrah, this easygoing wine doles out aromas and flavors of dark cherry, white pepper and lightly toasted notes. It ends on a note of toasted almond.
Made with 85% Sangiovese and 15% Syrah, this offers aromas of black currant and aromatic herb. The fresh, easygoing palate doles out red cherry, thyme and a hint of ground pepper framed in round tannins. Enjoy soon.
Made with 85% Sangiovese, 10% Alicante Bouschet and 5% Merlot, this savory red delivers aromas and flavors of underbrush, black cherry, licorice and a hint of Mediterranean herb. It's easy drinking and balanced with lithe tannins.
Made with 85% Sangiovese, 10% Cabernet Sauvignon and 5% Merlot, this shows subdued aromas of dark berry and cooking spice. The straightforward palate doles out crushed plum and clove alongside assertive tannins.
Made with 85% Sangiovese, 10% Merlot and 5% Syrah, this opens with aromas of brimstone, allspice, dried black-skinned fruit and a whiff of olive brine. The full-bodied palate delivers ripe black cherry, plum, vanilla and white pepper alongside chewy tannins.
Made with 85% Sangiovese, 5% Alicante, 5% Cabernet and 5% Syrah, this opens with aromas of violet and Mediterranean brush. The juicy palate doles out black cherry, licorice and black pepper alongside supple tannins. Drink through 2019.
Made with 85% Sangiovese, 5% Ciliegiolo, 5% Merlot and 5% Alicante, this informal red has aromas suggesting prune and scorched earth. The aromas carry over to the simple palate along with a resin note. Drink soon.
Made with 85% Sangiovese, 5% Merlot, 5% Petit Verdot and 5% Alicante, this easygoing wine opens with aromas of blackberry and a hint of graphite. The simple fruity palate delivers red plum and a hint of cedar alongside smooth tannins. Enjoy soon.
Made with 85% Vermentino, 10% Viognier and 5% Sauvignon, this has aromas of Mediterranean scrub and yellow peach that carry on to the round fresh palate. It closes with white almond.
Made with 88% Sangiovese, 10% Merlot and 2% Alicante, this opens with whiffs of violet and tilled earth. The simple palate offers red cherry and clove alongside soft tannins. Enjoy soon.
Made with 90% Cabernet Sauvignon and 10% Cabernet Franc, this boasts aromas of black currant, mature plum, black pepper and clove. The ripe palate delivers fleshy black cherry, blackberry, licorice and Mediterranean brush accompanied by firm, fine-grained tannins.
Made with 90% Cabernet Sauvignon and 5% each Cabernet Franc and Petit Verdot, this wine offers a bouquet of black cherry, green pepper and toast. There is a nice balance of fruit and cooling herb flavors, featuring blackberry, eucalyptus, anisette and espresso bean. Lingering, velvety tannins continue on the palate until a final burst of cranberry on the finish.
Made with 90% Chardonnay and 10% Pinot Nero, Rotari's Brut sparkling wine can be relied upon for consistency and value. The wine is festive and bright with citrus zest, mineral tones and a pristine mouthfeel that ends with clean freshness.
Made with 90% Corvina and 10% Sangiovese, this opens with subtle aromas of black currant and forest floor. The medium-bodied palate offers ripe black cherry and nutmeg alongside smooth tannins. Enjoy soon.
Made with 90% Merlot and 10% Alicante, this easygoing red opens with delicate aromas suggesting red currant and baking spice. The straightforward palate delivers red plum and clove alongside soft tannins. Enjoy soon.
Made with 90% Nasco and 10% Malvasia, this full-bodied dessert wine opens with intense aromas of tangerine zest, dried fruit and a whiff of baking spice. The rich palate delivers mature apricot, roasted hazelnut and orange-blossom honey. A vanilla note closed the lingering finish.
Made with 90% Nebbiolo and 10% Vespolina, this elegantly structured red offers a fragrance of crushed rose, wild berry, tilled soil, baking spice and iron. The sleek, focused palate boasts juicy red cherry, crushed raspberry, star anise and white pepper backed up by a vein of energizing mineral. Bright acidity and polished tannins provide balance. Drink through 2017–2030.
Made with 90% Nero d'Avola and 10% Nocera, this opens with earthy aromas of black plum, Mediterranean herb and a whiff of game. The straightforward palate displays black plum and carob alongside smooth tannins. Enjoy soon.
Made with 90% Perricone and 10% Nerello Mascalese, this hearty wine delivers aromas of red berry, Mediterranean brush, grilled herb and a menthol note. The palate offers dried cherry, espresso, mocha and peppercorn alongside firm but fine-grained tannins.
Made with 90% Picolit, 5% Sauvignon and 5% Friulano, this opens with aromas that recall toasted almond and candied stone fruit. The lingering, creamy palate delivers dried apricot, baked pear and chestnut honey.
Made with 90% Sangiovese and 10% Cabernet Sauvignon, this has aromas of blackberry, tilled earth and dark spice. The firm palate delivers cassis, cedar and tobacco alongside chewy tannins. Drink through 2020.
Made with 90% Sangiovese and 10% Cabernet Sauvignon, this has shy aromas that recall violet and red berry. The simple palate shows suggestions of sour cherry and black tea alongside fleeting tannins. Drink soon.
Made with 90% Sangiovese and 10% Cabernet Sauvignon, this has subdued aromas of toast, underbrush and sunbaked earth. The round approachable palate offers mature black cherry and hints of cake spice.
Made with 90% Sangiovese and 10% Cabernet Sauvignon, this opens with funky aromas of leafy underbrush, scorched earth, toasted oak and a whiff of barnyard. The rustic palate displays game, leather, dried black cherry and bitter prune alongside astringent tannins.
Made with 90% Sangiovese and 10% Cabernet Sauvignon, this red offers subdued aromas of black cherry, blue flower and baking spice. On the palate, notes of vanilla and roasted coffee bean accent black plum while firm tannins provide mouth-puckering support.
Made with 90% Sangiovese and 10% Canaiolo and Colorino, this medium-bodied red opens with aromas of black-skinned fruit, licorice, wet earth and a whiff of toast. The firm palate offers black cherry, ripe plum, espresso and clove alongside fine-grained tannins and fresh acidity. Drink through 2018.
Made with 90% Sangiovese and 10% Canaiolo, this opens with earthy aromas of wet soil, underbrush and a whiff of barnyard. The simple palate offers overripe black cherry and a funky note of game alongside soft tannins.
Made with 90% Sangiovese and 10% Canaiolo, this opens with pretty aromas of crushed berry, violet and a whiff of menthol. The juicy palate offers black cherry, white pepper and licorice alongside firm but fine-grained tannins.
Made with 90% Sangiovese and 10% Canaiolo, this simple wine shows subdued aromas of purple flower, moist soil and dark berry. The palate delivers black plum, sour cherry and a hint of spice.
Made with 90% Sangiovese and 10% Ciliegiolo, this opens with blackberry and Mediterranean brush aromas. The easygoing palate delivers red cherry and clove alongside chewy tannins. Enjoy soon.
Made with 90% Sangiovese and 10% Malvasia Nera, this vibrant red opens with aromas that recall underbrush, grilled herb, graphite, new leather and ripe berry. On the elegantly structured palate, firm, fine-grained tannins and nervous acidity support juicy wild cherry, tobacco and clove. Drink 2017–2023.
Made with 90% Sangiovese and 10% Mammolo, this shows aromas of black cherry, grilled herb and a whiff of orange peel. The soft, easygoing palate offers red plum and a hint of clove alongside rounded tannins.
Made with 90% Sangiovese and 10% Merlot, this is a wine to pour with casual meals. It's on the lean side, with raw cherry-berry sensations, soft acidity and angular tannins. Drink soon.
Made with 90% Sangiovese and 10% Merlot, this opens with aromas of black-skinned berry, underbrush and cooking spice. The savory palate offers black currant, clove and a whiff of white pepper alongside smooth tannins. Enjoy soon.
Made with 90% Sangiovese and 10% Merlot, this opens with aromas of forest floor, blue flower, black fruit, graphite and a balsamic note. The juicy palate delivers crushed black cherry, white pepper, clove and licorice alongside polished tannins. Drink through 2018.
Made with 90% Sangiovese and 10% Merlot, this opens with aromas of prune and baking spice. The straightforward palate offers dried black cherry, raspberry jam and toast alongside fine-grained tannins.
Made with 90% Sangiovese, 4% Petit Verdot, 3% Merlot and 3% Cabernet Sauvignon, this has restrained aromas recalling mature black-skinned fruit and leather. The approachable palate delivers ripe plum and cedar alongside smooth tannins.
Made with 90% Sangiovese, 5% Colorino and 5% Mammolo—all organically cultivated—this lively wine opens with aromas that recall fresh plum, blue flower and a balsamic note. The bright palate offers red cherry and ground white pepper alongside supple tannins. Drink soon to enjoy the juicy fruit and freshness.
Made with 90% Sangiovese, 5% Merlot and 5% Colorino, this straightforward, savory wine opens with aromas of ripe berry, tobacco, blue flowers and a whiff of cedar. The bright, accessible palate delivers crushed black cherry, licorice and white pepper alongside supple tannins and fresh acidity. It's made for sheer drinking pleasure so enjoy over the next few years.
Made with 90% Schiava and 10% Lagrein, this approachable wine conveys subdued aromas of red berry and underbrush. The palate offers crushed strawberry, sour cherry plus hints of tangerine and almond. Soft tannins and bright acidity provide the framework.
Made with 91% Cabernet Sauvignon and 9% Syrah, this wine offers notes of dark coffee, bittersweet chocolate, barrel spices and cherry. It's supple in feel, dense yet reserved, showing a lot of elegance and restraint to the coffee flavors along with a very pretty sense of balance. Its best years are in front of it. Drink from 2022 to 2030.
Made with 95% Garganega and 5% Chardonnay, this has aromas of maple syrup, dried white flower and candied orange zest. The round palate doles out dried apricot, candied tangerine and acacia honey.
Made with 95% Malvasia and 5% Sangiovese, this opens with aromas of resin, dried fruit and flaky pastry. On the sweet but rather fresh palate, clover honey and pine nut accent a core of mature apricot.
Made with 95% Malvasia delle Lipari and 5% Corino Nero grapes that are sun dried on reed mats, this opens with aromas of dried fruit, Spanish broom, oregano and Mediterranean brush. The palate delivers toast, golden raisin, dried apricot and a hint of chestnut honey.
Made with 95% Sangiovese and 5% Cabernet Franc, this has aromas of black currant, forest floor and a whiff of graphite. The straightforward palate shows black plum, raspberry jam and a whiff of licorice accompanied by smooth tannins. Enjoy soon.
Made with 95% Sangiovese and 5% Cabernet Sauvignon, the nose reveals aromas of black cherry and leather. The concentrated palate displays red plum and a touch of anise alongside somewhat evolved but still mouth-puckering tannins.
Made with 95% Sangiovese and 5% Canaiolo, this brawny red opens with aromas of black-skinned fruit, violet and baking spice. The robust but polished palate doles out juicy red cherry, plum, cinnamon, mocha and vanilla while fine-grained tannins provide the framework. Drink through 2023.
Made with 95% Sangiovese and 5% Merlot, this has earthy aromas of dark berry, tilled soil and a whisper of violet. The straightforward, enjoyable palate offers black cherry, crushed plum and a hint of clove. Enjoy soon.
Made with 95% Sangiovese and 5% Merlot, this opens with aromas of French oak, blackberry, coconut and a whiff of dark spice. The medium-bodied palate doles out plum, roasted coffee bean and a hint of licorice alongside fine-grained tannins. Enjoy through 2019.
Made with 95% Sangiovese and 5% Merlot, this opens with delicate aromas of red currant and baking spice. The straightforward palate offers raspberry jam, clove and white pepper alongside rounded tannins. Enjoy soon.
Made with 95% Sangiovese and 5% Merlot, this straightforward wine has restrained aromas of red berry, menthol and a hint of earth. The palate is a bit more expressive, offering mouthwatering Morello cherry and eucalyptus. Bright acidity and mellow tannins underscore the juicy fruit.
Made with 95% Sangiovese and 5% Syrah, this easygoing red opens with aromas that recall red berry, dark spice and blue flower. The fresh palate offers juicy strawberry, cinnamon and a white pepper note alongside bright acidity and silky tannins.
Made with 95% Schiava and 5% Lagrein, this sleek red opens with aromas of red currant and crushed violet. The vibrant palate delivers sour cherry, mandarin orange and almond alongside silky tannins and fresh acidity. This is all about easy-drinking pleasure so enjoy soon.
Made with 95% Schiava Grossa and 5% Lagrein, this bright wine conveys aromas of red currant and violet. The savory, easy-drinking palate doles out crunchy red cherry and baking spices. It's balanced with crisp acidity and soft, smooth tannins. Enjoy soon.
Made with 98% Sangiovese and 2% Ancellotta, this has aromas of black-skinned berry, baking spice and a whiff of new leather. The concentrated palate delivers blackberry jam, toasted oak, roasted coffee bean and a hint of licorice framed in fine-grained tannins. You'll also notice the heat of evident alcohol. Enjoy through 2021.
Made with a 50-50 blend of Grillo and Catarratto, this presents aromas of Spanish broom and ripe orchard fruit. The refreshing palate tastes of juicy lime, unripe pear and mineral alongside zesty acidity.
Made with a bit of skin contact, this pale copper-hued wine boasts scents of dusty earth and cantaloupe. Melon and apple-skin flavors mingle easily on the palate, ending with some light tannins and mouthwatering acids. Drink now–2011.
Made with a blend of 50% Trebbiano and 50% Malvasia, this delivers aromas of Tuscan almond cookies, citrus and dried apricot. The concentrated palate offers layers of candied nectarine zest, fig and toasted almond. Pair it with seasoned cheeses or cantucci.
Made with a blend of 85% Falanghina and 15% Pallagrello Bianco, this opens with citrus, graphite and stone fruit aromas. The linear palate offers white peach, yellow grapefruit, lemon zest and mineral alongside lively acidity.
Made with a blend of Corvina, Oseleta and Cabernet Franc, this offers concentrated black fruit flavors layered with spicy pepper notes and a hint of tobacco that are backed up smooth, round tannins. Pair it with hearty risottos or semi-seasoned cheeses.
Made with a blend of diverse aromatic grapes from Sicily and beyond, this golden Passito is redolent of candied orange, dried apricot, honey, almond marzipan and loads of sweet, raw honey. The wine is dense and creamy and extremely sweet tasting on the finish.
Made with a blend of Falanghina and Coda di Volpe grapes, this amber-colored passito opens with aromas of white raisin, maple syrup, honey, toasted almond and sweet marzipan. It's a creamy, rich wine that would pair with aged cheese or sweet desserts alike.
Made with a blend of Friulano, Chardonnay, Sauvignon and Pinot Grigio, this opens with aromas of toasted oak and vanilla. The lean palate offers yellow apple skin, pineapple and mineral alongside brisk acidity.
Made with a blend of Mediterranean and Caucasian grape varieties, Jassarte shows a green note of medicinal herb with forest berry and bramble. The wine is tight, bright and nicely acidic on the close.
Made with a blend of native grapes Ribolla Gialla, Malvasia and Friulano, this opens with scents of mature peach, baked apple, candied citrus zest and aromatic herb. The structured palate offers yellow apple, ripe apricot and toasted almond underscored by a touch of ginger. A mineral note closes the finish.
Made with a blend of Nerello Mascalese from different vineyard sites, or contrade, as well as various vintages, this special "Vigna Alta" Etna red shows elegant tones of small berry, black pepper and crushed stone. The wine represents the best of a natural, biodynamic and organic winemaking tradition that is taking hold in Sicily.
Made with a classic blend of Sangiovese, Canaiolo and Colorino, this offers quintessential Chianti aromas of wild berry, forest floor, leather, savory herb and game. On the palate, notes of licorice, sage and white pepper accent a core of juicy black cherry. It's quickly approaching its ideal drinking window so enjoy soon.
Made with a classic Champagne blend of Pinot Noir and Chardonnay, this is the simplest of Iron Horse's bubblies. It's elegant, and should be consumed in its youth.
Made with a drop of Cabernet Franc, this Merlot is rich, smooth and bone dry. With modest alcohol, it brims with flavors of black and red currant, licorice, anise and white pepper, as well as a subtle touch of sweet, smoky new oak. The grapes come from the cool Soda Canyon area of Napa Valley, at the base of Atlas Peak.
Made with a high proportion of Pinot Meunier, this is elegant, fruity, with plenty of good acidity and a wonderful floral character. It is so fruity, fresh, a wine for real enjoyment.
Made with a little Gewürztraminer, this pretty white wine has citrus, floral, peach, apricot, vanilla and spice flavors, offset with crisp acidity. It's a nice wine for drinking as a cocktail or with passed around hors d'oeuvres.
Made with a little oak and a drop of Petite Sirah, this is a Shiraz-style Zinfandel, with explosive, jammy cherry-berry and chocolate flavors that taste like they're fresh from the fermenting tank.
Made with a minimal-intervention mind-set, this marries classic French winemaking to tight, almost steely Willamette Valley fruit. It's a taut, tense wine, focused on raspberry/cherry fruit, with firm, chocolate-tinged tannins. Highlights of malted milk and tobacco sneak into the extended finish.
Made with a mix of indigenous grapes, this satisfying white wine from Sardinia would pair well with shellfish, grilled vegetables, exotic spicy dishes or Italian kitchen classics. The wine imparts aromas of stone fruit, honeysuckle and white almond.
Made with a splash of Cabernet Franc, this wine is soft, a little sweet and oaky. Fifty percent new French barrels shows up in the form of butterscotch and vanilla, while the underlying grape flavors of blackberries and cherries are tasty. Drink now.
Made with Aglianico, this shows red-berry, wildflower and Mediterranean herb aromas. Fresh and straightforward, the palate gives juicy morello cherry and a light note of dark spice. Bright acidity gives it a clean, refreshing finish.
Made with air-dried Passerina grapes in central Italy, this special dessert wine shows characteristic aromas of butterscotch, crème caramel, dried apricot and honey. It's sweet but not too heavy and would pair with dried cookies or sponge cake.
Made with air-dried Tocai Friulano grapes (now simply called Friulano), this golden wine opens with apricot tones, peach, candied fruit and honey. It's a simple, clean sweet wine with a crisp touch of acidity on the finish.
Made with air dried grapes, this fruity blend of Merlot, Cabernet Sauvignon and Corvina (a native grape of Veneto, northern Italy) opens with raw notes of cherry, blackberry and exotic spice. It's smooth and rich with a powerful blast of cherry on the close.
Made with Albana grapes fermented in Georgian amphorae, this opens with intense and unusual aromas of resin, dried stone fruit and candied orange zest. The palate is structured and dense, offering honey, mineral and walnut alongside racy acidity. You'll also feel some heat on the finish.
Made with biodynamic and organically-farmed fruit, this cheerful vineyard-designate Prosecco Superiore sports the traditional string closure instead of a sparkling cage and capsule. The contents of the bottle shine bright with a lively, bubbly appearance and simple aromas of citrus and peach.
Made with biodynamically grown Moscato grapes, this fragrant white wine opens with honey, white flower and stone fruit aromas. The mouthfeel is creamy and rich, with a touch of sweetness on the finish.
Made with Bordò (a biotype of Grenache) in limited case production, Kupra is a special wine that is clearly designed to showcase the potential of winemaking in the Marche, Central Italy. The wine is crisp, clean and elegant with a long assembly of aromas that span from cherry and cinnamon to crushed white stone and white pepper. The close is smooth and elegant.
Made with botrytized Grechetto and Trebbiano grapes, this conveys subtle aromas of peach and saffron. On the dense palate, sweet almond adds interest to the core of dried apricot and sticky honey.
Made with botrytized Grillo grapes, this dessert wine opens with aromas that recall dried peach and citrus zest. The rich, sweet palate offers lemon honey, candied tangerine slices and toasted almond.
Made with bush-trained vines that give very low yields, this delivers concentrated flavors of spiced plum, ripe blackberry, nutmeg, orange peel and black pepper. It's vibrant, smooth and balanced with firm, velvety tannins. The lingering finish closes on a licorice note.
Made with Cabernet and Merlot, this offers scents of cedar, black currant, graphite and aromatic herb. Notes of licorice, ground pepper and tobacco accent the core of crushed blackberry and black cherry while polished tannins provide the framework. The lingering finish ends on a tobacco note.
Made with Cabernet and Sangiovese, this pale simple rosato offers subdued aromas of dried red berry, scorched earth and an unusual hint of paraffin that eventually burns off. The aromas carry over to the ripe, informal palate along with a touch of toasted nut. Drink now.
Made with Cabernet Franc and Cabernet Sauvignon in equal parts, this offers subtle aromas of black currant and licorice. The concentrated approachable palate provides plum, vanilla and French oak alongside chewy tannins.
Made with Cabernet Sauvignon, Cabernet Franc, Merlot and Petit Verdot, this presents a subdued nose of dried blueberries, leather, espresso, oak and a whiff of exotic spices. On the palate, lithe tannins balance out blackberry, graphite and licorice flavors. Drink through 2016. Alliance Beverage, Terravino.
Made with Cabernet Sauvignon, Cabernet Franc, Sangiovese and a drop of Petit Verdot, this has aromas of stewed plum, exotic spice, raisin, purple flower and a balsamic note. The concentrated palate offers cassis, dried blackberry, oak-driven spice, bitter cocoa and espresso alongside close-grained tannins that leave a firm grippy finish.
Made with Cabernet Sauvignon, Merlot and a drop of Petit Verdot, this deeply colored wine offers aromas black plum, dried cherry and clove. The round, ripe palate doles out mature black cherry, blackberry, licorice and black pepper alongside firm, chewy tannins.
Made with Cabernet Sauvignon, Merlot, Cabernet Franc and a drop of Petit Verdot, this polished linear red has aromas of black-skinned fruit, bell pepper, coconut and toasted oak. The vibrant, elegantly structured palate offers black currant, chopped herb, clove and licorice alongside fine-grained tannins.
Made with Cabernet Sauvignon, Merlot, Cabernet Franc and a drop of Petit Verdot, this structured red opens with aromas of exotic spice, pressed flower, dark berry and graphite. The concentrated palate offers black cherry, crushed plum, espresso and licorice. Round, smooth tannins balance the rich flavors.
Made with Cabernet Sauvignon, Merlot, Syrah and Sangiovese, this opens with aromas of black currant, toast and graphite. The straightforward palate delivers wild cherry, espresso and anise alongside chewy, rather astringent tannins.
Made with Carricante from the slopes of Mount Etna, this opens with a floral fragrance of Spanish broom and ripe pear. The linear palate offers Granny Smith apple, citrus and Bartlett pear alongside fresh acidity. It has a bitter, nutty finish.
Made with Catarratto, this bright sparkler opens with scents of pressed white flower and a whiff of sea breeze. The racy palate delivers lemon and nectarine before finishing crisp and clean.
Made with century-old, ungrafted vines, this structured red offers aromas of mature black plum, dark spice, tobacco and a whiff of blue flower. The generous, enveloping palate doles out layers of juicy black cherry, blackberry, anise, cinnamon and clove framed in densely packed but ripe tannins. Give it time to unwind and fully develop. Drink after 2020–2030.
Made with certified organically grown grapes, this value blend of Sangiovese (80%), Merlot and Cabernet Sauvignon opens with jammy fruit tones of cherry or blackberry confiture and plush spice and tobacco notes. There's a moist, chewy quality to this wine and a subtle touch of sweetness, too.
Made with Chardonnay and a small amount of Pinot Nero, this elegantly foaming sparkler has delicate scents of white flower, orchard fruit and a whiff of pastry. The bright refreshing palate doles out golden apple, tangerine zest and a hint of almond alongside crisp acidity.
Made with Chardonnay and Pinot Nero, this has a shy nose but eventually reveals medicinal herb and toasted bread crust. The rather lean, bitter palate offers walnut, yellow apple skin and a hint suggestive of adhesive bandage alongside firm acidity and sharp, brisk bubbles.
Made with Chardonnay vinified in wood and old-vine Pinot Noir, this strongly flavored rosé has a tannic edge as well as red fruits. It is full bodied and rich, ready to drink.
Made with Chardonnay, Pinot Nero and Pinot Bianco, this sparkling rosé opens with a pretty fragrance of white flower, strawberry and white cherry. The palate is subdued, revealing delicate flavors of apple, berry and pink grapefruit. It finishes on an almond note.
Made with Chardonnay, Ribolla Gialla and Sauvignon, this opens with aromas of beeswax, acacia flower and yellow apple. The bright palate offers peach, pear, nectarine zest and mineral alongside vibrant acidity. It's racy but balanced.
Made with Chardonnay, this opens with aromas of yellow apple, flint and medicinal herb. The somewhat lean, racy palate offers pear, mineral and lemon peel alongside brisk acidity that gives it a refreshing finish.
Made with Chardonnay, this straightforward sparkler opens with aromas suggesting ripe orchard fruit, dried chamomile flower and a whiff of hazelnut. The bracing palate offers Golden Delicious apple and toasted nut alongside a brisk perlage.
Made with Chianti Classico tradition in mind, this compelling Riserva has measured tones of blueberry, cherry, almond paste and root beer. It exhibits medium-intensity notes of fresh forest fruit on the close. It's simple but extremely genuine overall.
Made with Cortese grapes, this white from Piedmont has a delicate fragrance of white and yellow flowers accented with whiffs of stone fruit. The palate offers crisp apple and pear along with hints of citrus and peach.
Made with Corvina, Corvinone, Rondinella and Molinara, this offers aromas of violet, red-skinned berry and nutmeg. The bright, straightforward palate offers red cherry, raspberry and clove alongside silky tannins and refreshing acidity. Enjoy soon.
Made with dried Garganega grapes, this has delicate aromas suggesting dried white flowers, ripe fig and a whiff of cake spice. The rounded palate offers mature apricot, acacia honey and light touch of cinnamon.
Made with dried Garganega grapes, this opens with heady aromas of passion fruit, dried nectarine slices and candied lemon. Concentrated and juicy, the delicious palate doles out peach jam, acacia honey and pastry alongside bright acidity that adds freshness.
Made with dried Graganega grapes, this opens with aromas of pressed wild flower, white and yellow stone fruit. The palate doles out ripe peach, dried apricot and acacia honey. It closes on a toasted almond note.
Made with dried grapes—67% Malvasia and 33% Trebbiano—this meditation wine opens with intense aromas of maple syrup, carob and crushed raw almond. The concentrated palate doles out dried apricot, chestnut honey and toasted hazelnut while fresh acidity balances the sweet flavors.
Made with dried grapes—95% Malvasia delle Lipari and 5% Corinto Nero—this opens with delicate aromas of dried stone fruit, walnut and a hint of sweet spice. The intense palate shows mature apricot, fig and hazelnut set against a background of acacia honey. Just enough fresh acidity prevents it from being too sweet.
Made with dried Grillo grapes, this opens with subdued aromas of citrus peel and a whiff of yellow peach. The palate is more expressive, offering dried apricot, fig and a hint of candied lemon zest.
Made with dried Malvasia and Trebbiano grapes, this offers intense aromas of candied fruit and maple syrup. The concentrated palate doles out dried apricot, caramel, pine nut and lavender honey. Fresh acidity brightens the sweet flavors and lends balance.
Made with dried Mantonico grapes, this opens with aromas of orange zest and dried apricot. The apricot note carries through to the full-bodied palate along with fig, lemon honey and sweet almond. Fresh acidity brightens the concentrated flavors.
Made with dried Nebbiolo grapes and aged in new barriques, this bold wine opens with aromas of baked plum, resin, nutmeg and grilled herb. The warm palate offers ripe black cherries, steeped prunes, espresso, black pepper, licorice and mint chocolate alongside velvety tannins. You'll detect the warmth of alcohol on the mid palate, but it doesn't dominate the rich flavors.
Made with dried Nebbiolo grapes grown in high mountain vineyards, this robust wine opens with aromas of ripe black fruit, spicy plum cake, Alpine herbs and a hint of prune. The full-bodied palate doles out black cherries marinated in spirits, clove, savory herb and ground black pepper alongside assertive but velvety tannins.
Made with dried Nebbiolo grapes, this offers aromas of pressed rose, mature dark berry, leather, baking spice and a balsamic note. The concentrated, forward palate doles out mature black cherry, carob, date, clove and tobacco alongside firm, fine-grained tannins.
Made with dried Verduzzo and Riesling grapes, this sweet wine offers aromas of ripe apricot, baked apple and pressed flower. The palate delivers dried orchard fruit, orange zest and vanilla. It ends on a note of acacia honey.
Made with dried Zibibbo grapes, this savory dessert wine opens with aromas of citron zest, fig and dried Mediterranean herb. The concentrated palate doles out dried apricot, lemon honey, vanilla, toasted almond and candied citrus peel.
Made with enough skin contact to yield a gentle coppery hue, this medium-bodied wine features aromas of cantaloupe, cherry and citrus. Cherry fruit on the palate is accompanied by vaguely Pinot Noir-like notes of dried bracken and moss, then glides to a long, silky finish. Drink now.
Made with equal parts Lagrein, Cabernet Sauvignon, Merlot, Petit Verdot and Syrah, this offers aromas of black currant, ground pepper and a whiff of graphite. The firm palate delivers ripe black plum, roasted coffee bean and allspice alongside chewy tannins. Drink through 2022.
Made with equal parts Lagrein, Merlot, Syrah, Cabernet Sauvignon and Petit Verdot, this structured, balanced red boasts aromas of black pepper, black currant, toast and a whiff of bell pepper. The firm palate delivers mature plum, roasted coffee bean and allspice accompanied by chewy tannins. Drink through 2021.
Made with equal parts Merlot, Cabernet Sauvignon, Cabernet Franc and Petit Verdot, this opens with aromas of red berry, mint and a whiff of kitchen spice. The forward palate delivers black currant, graphite, licorice and tobacco alongside firm, polished tannins. Best 2016–2019.
Made with equal parts of Cabernet Sauvignon, Merlot and Alicante, this has earthy aromas of black-skinned fruit and game. The dense palate delivers prune, toast and tobacco alongside gripping, rather drying tannins.
Made with equal parts Sangiovese and organically grown Cabernet Sauvignon, this opens with fruity aromas of red cherry and raspberry. The aromas carry over to the easygoing palate alongside tangy acidity and smooth tannins. Enjoy soon.
Made with Fiano, one of Campania's most noble white grapes, this bright, balanced wine is loaded with citrus, exotic fruit, grapefruit, pastry cream, smoky mineral, almond and spice sensations. The lively acidity gives a clean, refreshing finish.
Made with Frappato, this lively sparkler conveys a refined fragrance of rose and red berry. The bright, savory palate offers red cherry, strawberry, a hint of pink grapefruit and a cinnamon note alongside crisp acidity and elegant effervescence.
Made with Friulano, Chardonnay and Sauvignon, this offers aromas of white flower, tropical fruit, tomato leaf and citrus. The bright linear palate offers yellow peach, candied lemon zest and dried herb alongside tangy acidity.
Made with Friulano, Chardonnay and Sauvignon, this offers scents of wildflower, beeswax and ripe orchard fruit. The structured palate offers bitter almond, yellow apple skin, acacia honey and mineral. It still has fresh acidity but drink soon to capture the remaining fruit richness.
Made with Friulano, Pinot Bianco and Sauvignon, this opens with aromas of pressed flower, ripe orchard fruit, nut and a whiff of citrus. The linear palate offers toasted oak, mature apricot and candied orange zest. It closes on a note of bitter almond.
Made with Friulano, Pinot Bianco, Sauvignon, Malvasia and Ribolla Gialla, this structured white opens with enticing aromas of candied citrus zest, light oak, chopped herb and almond. The firm palate offers baked apple, nectarine, coconut, toast, vanilla and a confectionary note.
Made with from organically grown grapes, this blend of 85% Sangiovese, 8% Canaiolo and 7% Merlot has aromas of pressed flower and sour berry. The fresh, simple palate offers sour cherry and raspberry alongside vibrant acidity. Drink soon.
Made with fruit from old vines, this deliciously oak-aged Soave Classico is rich and opulent with lovely tones of stone fruit, dusty mineral, melon, dried sage and vanilla spice. The roundness and fullness of the mouthfeel promises five years or more of cellar aging potential.
Made with Garganega grapes and fermented in large casks and barriques, this features aromas of toasted oak and candied fruit. The palate offers baked yellow apple, dried apricot, butterscotch and nectarine peel alongside soft acidity.
Made with Garganega grapes, this is a more saturated expression of Soave Classico with a deeper golden color and bright aromas of melon, peach, apricot and dried herbs. The wine shows very good richness and consistency on the finish.
Made with Gewürztraminer and a drop of Sauvignon grapes that are left to dry for four months, this opens with aromas of nectarine, rose petal and baking spice. The rich, lingering palate delivers dried apricot, orange zest and candied fruit. Fresh acidity balances the sweet flavors.
Made with Gragnano grapes from sunny Sorrento, this sparkling red wine opens with aromas of dark chocolate, blackberry, smoked ham and Band-Aid. It's a strange combination for a bubbly wine that sees firm tannins awkwardly placed within its creamy perlage.
Made with grapes cultivated with organic and biodynamic methods, this opens with aromas of pressed white flower, honey, toasted hazelnut and mature orchard fruit. The vibrant, linear palate doles out mature yellow apple, honeydew melon and white almond alongside bright acidity.
Made with grapes from 50-year-old vines, this has a lush veneer of caramelized cherry lavished on top. Aromas include blueberry, leather and exotic spice; it's hard to imagine what to pair this sweet wine with other than aged cheeses.
Made with grapes from the Steinbeck, Wine-Bush and Cocavin vineyards, this Zin is packed full of baking spice, dark strawberries, smoked beef, black pepper and gingerbread on the rich, inviting nose. The palate shows a tad more restraint, but offers juicy black plum, rounded cola, dried thyme, peppercorn and pencil lead flavors.
Made with grapes sourced from 40-year-old bush vines, this Chenin boasts savory herb notes alongside the creamy peach, fig and sweet lime fruit. The medium-weight palate shows well-integrated oak notes that complement the earthy, herbal character. The texture is somewhat nervy now, but this should really start to shine from 2014 on.
Made with grapes sourced from both California and Washington states, this Pinot Gris delivers dry, concentrated Meyer lemon and lime flavors, accented with mouthwatering acidity. There's no oak at all, leaving the wine clean and vibrant.
Made with Grecanico, this amber-colored wine offers aromas suggesting candied nectarine zest, sea breeze, tilled soil and Mediterranean herb. The linear palate delivers dried apricot, mineral and bitter almond alongside bright acidity. A hint of tangerine closes the finish.
Made with Inzolia, this has subtle aromas of white wild flower and orchard fruit while the fresh, linear palate delivers nectarine, lemon zest and mineral. A saline note wraps up the finish.
Made with Italy's popular and historic Falanghina grape and aged on the lees for 14 months, this classic method sparkling wine represents a new turn for southern Italian winemaking that has traditionally shown little interest in bubbles. The results here are promising, with fresh tones of field flower and stone fruit that would pair perfectly with appetizers.
Made with just 10% new oak and in both American and Hungarian barrels, this wine celebrates both juicy red plum and raspberry, offering sizable power in an elegant package. Soft tannins and measured acidity maintain a freshness in the glass, with a nuanced, easygoing finish.
Made with late-harvest grapes left to partially dry on the vine, this conveys aromas of honey, chamomile flower and dried herb. The palate offers mature peach, lemon drop, dried apricot and white almond alongside fresh acidity.
Made with late-harvest grapes, this strange dessert wine shares the sweet, syrupy characteristics of a passito and the resiny, caramel-like intensity of Marsala. The wine opens with a dark amber color, aromas of butterscotch and candied chestnut, followed by a sweet, sticky mouthfeel.
Made with late-harvested Garganega grapes, this opens with aromas of pressed Spanish broom, ripe yellow stone fruit and candied citrus drop. The aromas follow over to the soft, rounded palate along with a toasted almond note.
Made with late-ripened grapes (85% Vermentino and 15% Viognier), this has aromas suggesting beeswax, pressed yellow flower and a whiff of honey. The aromas carry over to the round palate along with suggestions of apricot and nectarine.
Made with late ripened Vermentino, this gorgeous wine opens with an alluring fragrance of citrus blossom, white wild flower, ripe orchard fruit and a hint of wild herb. The rich palate boasts depth and complexity, delivering layers of succulent nectarine, honey, yellow peach, flint and ginger. A white almond note closes the long, lingering finish.
Made with Malvasia grapes from the beautiful and rustic island of Salina (off the northern coast of Sicily), Capofaro's luscious dessert wine is richly redolent of honey, dried banana, apricot and dried flowers. This is a gorgeous wine with syrupy but smooth density and tangy candied fruit flavors.
Made with Malvasia grapes that have been dried for 40 days, this intense, savory dessert wine opens with aromas of dates, dried apricot and a hint of thyme. The persistent aromas carry over to the velvety, concentrated palate, along with candied citrus and orange honey. The long, lingering finish closes on a toasted almond note.
Made with Malvasia Toscano and Trebbiano grapes (unlike the slightly more complex Occhio di Pernice Vin Santo, which is made from Sangiovese), this is a delightfully rich and concentrated sweet wine that boasts unreal levels of intensity and personality. The wine is smooth and round with lingering notes of brown sugar, roasted almond, melted sugar, dried apricots and figs.
Made with Malvasia, Ribolla Gialla and Friulano, this offers aromas of toast, oak, white flower and almond. The linear palate delivers lemon drop, vanilla and Golden Delicious apple accompanied by bright acidity.
Made with Merlot and Cabernet Sauvignon, this opens with aromas of purple flower and red berry while the simple palate doles out dried cherry, cranberry and a confectionery note. A bitter almond note marks the close.
Made with Merlot and Nero d'Avola, this opens with aromas of redcurrant, bell pepper, vanilla, coffee and blackberry. On the palate, notes of espresso and ground pepper add some depth to the black cherry core while firm tannins provide support.
Made with Merlot, Cabernet Franc and Sangiovese, this offers subtle aromas of dried black cherry, mocha and cedar. The firm mature palate offers black currant, espresso and tobacco alongside smooth tannins.
Made with Merlot, Cabernet Sauvignon, Cabernet Franc and Petit Verdot, this has aromas of black-skinned berry, violet, toasted oak and a whiff of dark baking spice. The soft palate offers black currant, espresso, French oak and a hint of dried sage alongside fine-grained tannins and bright acidity.
Made with Montepulciano and Aglianico grapes, this is a very fragrant and intense rosé with intact berry notes and a wonderfully full and vibrant personality. More berry flavors appear in the mouth and the wine offers a touch of sour almond on the close.
Made with Montepulciano grapes, this has fruity aromas of crushed berry and citrus. Reflecting the nose, the light easygoing palate offers suggestions of sour cherry and tangerine zest alongside bright acidity.
Made with Moscato, this sparkling dessert wine opens with aromas of fragrant white flower, apricot and a note of chopped herb. The foaming palate offers dried apricot, yellow peach and candied nectarine zest while a lemon drop note signals the close.
Made with mostly Merlot, with smaller percentages of Petit Verdot, Cabernet Sauvignon and Cabernet Franc, this expertly blended red delivers a bright assortment of penetrating aromas: Exotic spice, cola, black peppercorn, leather, espresso and blackberry work together in beautiful harmony. Fine mineral accents that add yet one more interesting layer to this streamlined wine.
Made with mostly Sangiovese, Belnero says more about the territory of Montalcino than it does any one grape variety. It's a silky, elegant wine, with bright berry notes followed by cola, cassis and lightly toasted nut. Dark and finely textured.
Made with native grape Arneis, this delivers aromas of tart green apple, citrus and yeasty bread crust. These carry over to the palate alongside a persistent effervescence and bright acidity. It finishes on a walnut note.
Made with native grape Catarratto, this sleek white offers aromas of chamomile, lemon drop, herbaceous notes and a whiff of cake spice. The firm palate doles out nectarine, lemon zest, sage and hint of mineral alongside bright acidity.
Made with native grape Cortese, this Gavi has pretty aromas of citrus, pear and sage along with delicious yellow peach and lemon zest flavors. The fruit richness is balanced by zesty acidity that leaves a clean finish, making this is a classic wine to pair with most seafood and fish dishes.
Made with native grape Durello and with no dosage, this offers aromas of white spring flowers and red apples. The palate delivers citrus peel and almond alongside crisp acidity and a vibrant mousse. It finishes bone-dry.
Made with native grape Insolia, this savory wine has floral aromas of jasmine and orange blossom as well as a distinct nutty sensation. The palate offers lemon-lime and restrained tropical fruit alongside fresh acidity.
Made with native grape Magliocco, this structured wine conveys aromas of scorched earth, spiced plum and vanilla. On the palate, touches of white pepper, tobacco, toast and licorice accent the core of juicy black cherry, while racy acidity and assertive tannins provide the framework. The finish lingers, closing on a coffee note.
Made with native grape Picolit from Italy's Friuli region, this dessert wine delivers concentrated apricot, candied ginger, oak, vanilla, honey and dried exotic fruit. Pair it with seasoned blue cheeses or sip as a meditation wine.
Made with native grape Prié blanc grown in high vineyards in Valle d'Aosta, this lively sparkler offers a pretty fragrance of hawthorn flower and nectarine peel. The fresh, refined palate doles out citrus, tart green apple and white almond alongside steely bubbles and crisp acidity.
Made with native grape Turbiana and with no added dosage, this pretty sparkler opens with a delicate fragrance of white flower and citrus. The palate offers lemon-lime and white almond alongside brisk acidity and small, fine bubbles.
Made with native grape Zibibbo, this offers aromas and flavors of rose petal, peach, orange zest and a hint of sage. Refreshing acidity brightens the savory palate while a touch of sea salt signals the close.
Made with native grapes Aglianico and Piedirosso, this offers aromas of fig, mature plum, vanilla and scorched earth. The ripe, round palate shows dried black cherry, chopped herb, cocoa and a minty note while firm, fine-grained tannins provide support.
Made with native grapes Carricante, Catarratto and Minnella, this has delicate enticing scents of yellow wild flower, citrus, orchard fruit and aromatic herb. The bright ethereal palate shows yellow peach and lemon drop alongside crisp acidity.
Made with native grapes Corvina, Rondinella e Oseleta, this wine has a fragrance of black fruit, raisin and spice. The smooth palate delivers ripe plum and blackberry layered with pepper notes and a hint of cocoa.
Made with native grapes Nerello Mascalese and Nocera, this bright wine delivers aromas of perfumed berry, blue flower and a whiff of cake spice. The sleek palate delivers wild cherry, crushed strawberry, clove, cinnamon, orange peel and thyme alongside firm, polished tannins. It finishes on a mineral note. Drink through 2018.
Made with native grapes Ripoli, Fenile and Ginestra, this concentrated, lumbering wine opens with aromas of oak, citrus and dried apricot. The dense palate offers oak extract, candied lemon, toast, and dried stone fruit. It finishes on a sugary sweet note of rock candy and butterscotch.
Made with Nebbiolo and Pinot Nero, this delivers freshness and structure. Intriguing aromas suggest rose, tilled earth, red apple, berries and a whiff of cake spices. The palate offers wild cherry and cinnamon alongside an elegant, persistent mousse and crisp acidity. Enjoy through 2018.
Made with Nebbiolo planted in the high vineyards of Valtellina, this vibrant fragrant red opens with aromas of rose, wild berry, Alpine herb and a tarry note. The linear palate delivers red cherry, star anise and mineral while taut fine-grained tannins and racy acidity provide an elegant, ageworthy structure. Drink 2020–2030.
Made with Nebbiolo, this conveys the grape's trademark aromas of violet, rose and red berry. A touch of cinnamon adds interest to the wild cherry and crushed raspberry flavors while zesty acidity leaves a tangy finish.
Made with Negroamaro and 10% Malvasia Nera, this straightforward, enjoyable wine offers aromas of wild berry, violet and a whiff of tilled soil. The easy-drinking palate doles out juicy Morello cherry, clove and bitter almond alongside chewy tannins.
Made with Negroamaro and Malvasia Nera, this bold wine opens with aromas of graphite, black-skinned fruit, cracked pepper and espresso. The concentrated palate doles out spicy plum cake, blueberry jam, blackberry, vanilla and nutmeg. Brawny and high-toned, it boasts firm tannins and surprising freshness.
Made with Negroamaro and Malvasia Nera, this concentrated wine conveys aromas of perfumed berry and cake spice. The ripe, round palate offers crushed raspberry, wild cherry, clove and licorice alongside firm, velvety tannins.
Made with Negroamaro and Malvasia Nera, this informal red opens with aromas of blue flower and wild berry. The simple palate offers juicy blackberry and Morello cherry alongside soft, fleeting tannins. It's made to be drunk young so enjoy soon.
Made with Negroamaro, this offers aromas of coconut, toasted oak, plum cake and brown cooking spice. The one-dimensional palate delivers oak extract, roasted coffee bean, licorice, steeped plum and dried blackberry alongside firm, drying tannins.
Made with Negroamaro, this zesty rosé opens with aromas of red berry and Mediterranean brush. It's bright and juicy, with Marasca cherry, raspberry and hint of crushed aromatic herb flavors.
Made with Nerello Mascalese and 5% Nerello Cappuccio, this structured but elegant wine opens with aromas of underbrush, mature black fruit and graphite. The balanced palate delivers black cherry, Mediterranean herb and mineral that are supported by a tannic backbone.
Made with Nerello Mascalese and a drop of Nerello Cappuccio, this offers earthy aromas suggesting ripe dark-skinned berry, tilled soil, game, truffle and leather. The gamy note follows through to the firm palate, along with mature Marasca cherry, anise and clove. A licorice note wraps up the finish.
Made with Nerello Mascalese grown along the high slopes of Mount Etna, this radiant sparkler boasts aromas of small red berries, Spanish broom, bread crust and crushed stone. The luminous palate delivers strawberry, apple, Mediterranean herb, citrus and mineral alongside bright acidity and an elegant perlage.
Made with Nerello Mascalese, this opens with aromas of flint, ripe orchard fruit and a whiff of baked bread. The dry palate shows red apple, flint, lemon drop and Mediterranean herb alongside bright acidity and a persistent, elegant perlage.
Made with Nerello Mascalese, this opens with aromas that recall dried rose petal, magnolia and berry. The palate offers pink grapefruit, raw strawberry, saline and an herbaceous note alongside brisk acidity.
Made with Nero d'Avola and aged in wood, this unusual rosato opens with aromas that recall mature red fruit, cake spice, chopped sage, oak and a balsamic note. The smooth, round palate offers candied red cherry, tangerine zest, toasted almond and a note of candied ginger alongside bright acidity. It has a tutti frutti finish but the overall array of flavors gives it some depth.
Made with Nero d'Avola and other grapes, all bush-trained, this opens with subdued aromas of dark berry and toast. The dense palate offers dried blackberry, oak-driven spice and a chocolate note alongside firm tannins. Drink sooner rather than later to capture the fruit flavors.
Made with Nero d'Avola and other Sicilian grapes, this offers fruity aromas of dark berry and a whiff of dark spice. The straightforward palate shows ripe black cherry and blackberry while notes of ground black pepper add interest. It's easy drinking so enjoy soon.
Made with Nero d'Avola and Perricone, this offers alluring aromas of red berry, spice and a floral note. The bright, immediate palate offers succulent wild cherry, crushed raspberry nectarine zest and a hint of baking spice alongside zesty acidity that leads to a crisp, clean finish.
Made with Nero d'Avola grapes that were partially left to wither on the vine, this offers aromas of fig, date, prune and vanilla. The soft, one-dimensional palate doles out ripe blackberry, mocha and a confectionary note alongside smooth, round tannins.
Made with Nero d'Avola, this bright, pretty wine offers juicy red cherry, strawberry and blackberry sensations along with notes of black pepper and mineral. Fresh and savory, this is made to be enjoyed young.
Made with Nero d'Avola, this opens with funky aromas of leather, game, overripe plum and barnyard. The aromas follow through to the rustic palate, along with fleshy black cherry, a confectionary note and bitter walnut skin. I tried two bottles, same notes.
Made with Nero di Troia grapes, this has aromas of wild rose, citrus peel and a whiff of Mediterranean brush. The bright informal palate offers sour cherry and strawberry accompanied by zesty acidity.
Made with no added sulfites, this has aromas suggesting resin and balsamic notes. The palate is almost overripe and rather evolved, offering dried apricot and crystallized ginger while a note of candied nectarine zest marks the close.
Made with no dosage, this is a blend of 70% Chardonnay and 30% Pinot Nero. Ripe apple, toasted walnut, lemon zest and bread dough flavors are backed up by crisp acidity. The refined perlage adds softness and elegance.
Made with no oak, this pretty wine stars fresh fruit and clean acidity. With orange, honeysuckle, melon, mineral and vanilla flavors, it has a mouthfeel midway between a crisp Sauvignon Blanc and a creamy Chardonnay. Production was low, only 559 cases, but worth a search.
Made with old vines, this soulful red opens with aromas of ripe black-skinned fruit, game, baked earth, wild herb and a smoky note. The ripe, round palate doles out ripe black plum, black cherry, grilled rosemary and wild fennel alongside solid, velvety tannins. Concentrated and accessible, it will offer several more years of sheer drinking pleasure. Drink through 2021.
Made with only 30% whole-cluster, this bottling by Bradley Brown allows lusher red-cherry fruit to show on the nose, alongside slate, mint and sandalwood notes. Those same red-cherry elements meet with cranberry on the palate, growing more complex as layers of graphite, bay leaf, pine needle and turned forest floor arise.
Made with organic grapes and no added sulfites, this delightful blend of Merlot and Cabernet has aromas of spice and berry. The palate is fresh and bright, with red currant, blackberry and white pepper notes. Meant to be enjoyed young, this would be perfect with pasta topped with a simple tomato sauce.
Made with organic grapes and without added sulfites, this has subtle, earthy aromas of ripe black plum and tilled soil. The straightforward palate doles out orange zest, red currant jam and clove alongside polished tannins. Enjoy through 2021.
Made with organic grapes, the nose offers oak, toast and espresso. The bracing palate shows dried cherry notes alongside raspy tannins that grip the finish. It doesn't have the fruit richness needed to stand up to the oak.
Made with organic grapes, this charming young red has a delightful fragrance of blue flowers and woodland berries. The zesty palate doles out crunchy red berry and a hint of white pepper accompanied by lively acidity.
Made with organic grapes, this conveys enticing aromas of jasmine, Spanish broom, dried herb, pear and a hint of beeswax. On the palate, bright lemon zest and crisp acidity energize the juicy core of crunchy Bartlett pear and tart Granny Smith apple.
Made with organic grapes, this easygoing Merlot is designed for health-conscious vegans and vegetarians. The wine offers sharp berry and cherry flavors with a thin, citrusy close.
Made with organic grapes, this four-square Cabernet Franc offers lush, juicy black cherry and cassis flavors off set by savory tones of bramble, spice and herb. Deeply concentrated yet approachable and spry, it finishes with fine, feathery tannins that linger luxuriously.
Made with organic grapes, this fruity blend of 90% Sangiovese and 10% Canaiolo/Colorino begins with aromas of ripe red berries, spice and espresso. The dense palate delivers fleshy black cherry, black pepper and balsamic herbs supported by youthfully aggressive, chewy tannins. Drink 2015–2020.
Made with organic grapes, this has subtle aromas of red cherry, leather and blue flower. Solid and fresh, the palate offers tart cherry, star anise and clove framed in supple tannins.
Made with organic grapes, this internationally-styled wine is still very much on its oak and is dominated by toasted wood, coffee and espresso sensations. Although the palate also shows a ripe plum flavor, it has an abrupt finish from drying wood tannins.
Made with organic grapes, this rosé is a blend of 30% Grenache Gris, 30% Grenache Noir, 30% Merlot and 10% Cabernet Franc. It's a dainty and floral selection, with forward scents of sweet pea, lavender, laurel and white tea. The palate offers some tart white cherry and currant fruitiness, with medium acidity and a subtle sweet-spice accent on the close.
Made with organic grapes, this savory wine delivers flavors that include crushed strawberry, sweet black cherry, clove and white pepper. It's straightforward and balanced with a vibrant mouthfeel and firm tannins.
Made with organic grapes, this shows violet and toasted aromas of coffee and carob. The palate delivers dense, dark fruit with hints of orange peel, herbs and well-integrated oak. It's tightly knit, with lithe tannins.
Made with organic grapes, this straightforward wine opens with plum aromas and a whiff of cinnamon. The round easygoing palate doles out black cherry and a hint of cake spice accompanied by mellow tannins.
Made with organic Sangiovese grapes, this has delicate aromas of red berry and vanilla. The palate offers red plum, a hint of clove and a toasted note framed in tight, somewhat raspy tannins.
Made with organic Sangiovese grapes, this offers subtle aromas of red berry and underbrush. The straightforward palate shows plum, toast and red cherry while accents of white pepper and clove add interest. It's structured but easy drinking, with seasoned tannins.
Made with organic Sangiovese grapes, this opens with aromas of red berry, new leather and a whiff of violet. The bright juicy palate offers crushed raspberry, red cherry, sage and a hint of clove alongside fine-grained tannins. Enjoy through 2019.
Made with organically-farmed Catarratto grapes, Beleda is a fragrant white wine with aromas of dried flower, kiwi, mango and lime. There's a sharp, tonic, zesty quality to the mouthfeel.
Made with organically-farmed fruit, here's a warm climate Sauvignon (its name translates as “the dwarfs and the ballerinas”) that shows heavy aromas of honeysuckle, exotic fruit, candied apricot and lemon curd. There's a waxy texture in the mouth followed by more yellow-fruit flavors.
Made with organically-farmed fruit, Il Giglio is a blend of Inzolia (75%) and Grillo. It opens with a clean, straightforward bouquet of citrus, cut grass, green apple and exotic fruit. The wine is easy and tight in the mouth.
Made with organically-farmed fruit, Rasula opens with sharp and somewhat sour aromas of white cherry and bitter almond. It's a simple, no-fuss wine for informal occasions.
Made with organically-farmed fruit, this Cabernet Sauvignon offers a hint of spice and natural rubber at the outset that is followed by black fruit, red cherry and cola. There's a raw or sharp feel in the mouth.
Made with organically-farmed fruit, this Sicilian Grecanico opens with nice fullness, density and creamy aromas of lemon mousse and tangerine skin. The wine would make a perfect match to raw fish or sushi.
Made with organically-farmed fruit, this simple Pinot Grigio shows easy melon and citrus backed by yellow candy and a slightly waxy feel on the close.
Made with organically-farmed Glera grapes, this sparkling Prosecco Superiore opens with subtle tones of lemon or almond blossom with slightly more sweetness than you usually get with a Brut sparkler.
Made with organically-farmed grapes, Ius Naturae represents a new school in the production of Prosecco Superiore—a wine more often associated with winery technique rather than vineyard practice. The results are very satisfying, with bright citrus and lime followed by brisk effervescence.
Made with organically-farmed grapes, this Valpolicella blend offers meaty aromas of ripe cherry, moist pipe tobacco and light shadings of dark spice. It delivers medium length and intensity with a very crisp, almost bitter fade.
Made with organically-farmed Viognier, this is a unique, slightly awkward white wine with muddled aromas of kiwi, green fruit, green leaf and wild caper. The mouthfeel is thin, compact and fresh.
Made with organically cultivated Corvina and Rondinella grapes, this spicy red boasts aromas and flavors of Marasca cherry, clove and ground pepper. It's smooth and juicy, with supple tannins. A tobacco note signals the close.
Made with organically cultivated fruit, this opens with scents of ripe red berry, dark spice and an earthy whiff of tilled soil. The smooth, easy-drinking palate offers juicy morello cherry, crushed raspberry and a hint of white pepper alongside bright acidity.
Made with organically cultivated grapes, this opens with aromas of orange blossom, orchard fruit and nuts. The savory, medium-bodied palate doles out layers of juicy nectarine, lime zest, ripe pear and mature yellow apple alongside a note of candied ginger. It finishes on a tangy note.
Made with organically cultivated grapes, this opens with aromas that recall game, scorched earth, leather, grilled herb and a whiff of barnyard. The dense, concentrated palate delivers mature black cherry, plum, mocha and a confectionary note alongside round tannins.
Made with organically cultivated grapes, this savory white offers alluring aromas of yellow stone fruit, pear and white spring flower. Juicy and delicious, the creamy palate doles out succulent yellow peach, golden apple, nectarine and a savory saline note. Tangy acidity lifts the creamy flavors while a hint of white almond graces the finish.
Made with organically cultivated grapes, this vibrant white offers a refined fragrance of yellow flower, orchard fruit, beeswax and nut. The aromas follow through to the palate, along with mature apple and a a note of clove. Bright acidity balances this out, while bitter almond signals the finish.
Made with organically cultivated Primitivo grapes, this has enticing scents of red berry, wild flower, Mediterranean scrub and a whiff of pastry dough. The juicy delicious palate presents succulent morello cherry, raspberry, cinnamon and tangerine drop. It's a great example of why Puglia's rockin' the rosato scene in Italy.
Made with organically cultivated Sangiovese, this full-bodied dessert wine boasts aromas of maple syrup, apricot, candied ginger and dried clove. The palate doles out candied nectarine, maple syrup, white almond and glazed brown sugar.
Made with organically farmed Aglianico grapes, this single-vineyard expression spends nine months in oak to shape a dark, austere and smoky wine. It's not terribly complex or layered, but it does offer upfront blackberry and spice aromas over firm texture.
Made with organically farmed fruit, this blend of Grillo and Viognier shows zesty freshness and floral richness. The palate shows creamy heft and cleansing acidity.
Made with organically farmed fruit, this blend of Sangiovese, Cabernet Sauvignon and Colorino opens with an inky, dark color and savory aromas of ripe fruit, prune, plum, leather, tobacco and exotic spice. It's firm and well structured, with a velvety feel to the tannins.
Made with organically farmed fruit, this bright blend of Grechetto (80%) and Malvasia offers easy aromas of citrus, grapefruit and a touch of mature pineapple. The wine is fresh, lean and compact.
Made with organically farmed fruit, this bright Vernaccia di San Gimignano would pair with appetizers or elaborate salad lunches. It's a lively, crisp expression with aromas of kiwi, green apple and dried grass.
Made with organically farmed fruit, this hearty Chianti Superiore opens with a muddled bouquet that sees overlapping fruit, almond and earth aromas. The mouthfeel, however, is rich and penetrating.
Made with organically farmed fruit, this is bright, fresh and linear, with forest berry and black cherry notes, backed by almond and dried tobacco leaf.
Made with organically farmed fruit, this is light and easy, showing aromas of citrus, white flower and peach. The mouthfeel is creamy and slightly viscous on the finish.
Made with organically farmed fruit, this is redolent of honeydew, jasmine, white peach and rose. It has a soft, foamy quality to its effervescence.
Made with organically farmed fruit, this opens with aromas of brown spices, tilled earth and black-skinned fruit. The vibrant, medium-bodied palate offers blackberry, dried cherry, licorice and orange zest alongside zesty acidity and round tannins.
Made with organically farmed fruit, this opens with aromas of ripe berry, baking spice and a violet note. The palate offers red cherry, strawberry and ground white pepper alongside fresh acidity and silky tannins.
Made with organically farmed fruit, this opens with aromas of ripe plum, tilled earth, leather and spice. The dense, warm palate delivers crushed blackberry, blueberry extract, oak, black pepper, espresso and cinnamon alongside big, velvety tannins. It's flamboyant but it's shy on freshness and the burn of searing alcohol throws it off balance.
Made with organically farmed fruit, this opens with dark aromas of licorice, plum, coffee and blackberry. It shows tight tannins and some astringency on the finish.
Made with organically farmed fruit, this richly structured wine opens with aromas that recall spiced plum, underbrush, tobacco and a hint of espresso. The savory palate doles out ripe black cherry, nectarine zest, baking spice and mineral, while velvety tannins provide support.
Made with organically farmed fruit, this shows simple lines of citrus, peach blossom and crushed granite. The finish is dry and tonic thanks to the firm and steady perlage.
Made with organically farmed fruit, this wine opens with an enticing fragrance of white flower and stone fruit. The savory palate delivers juicy white peach, saline and mineral sensations alongside bright acidity.
Made with organically farmed fruit, Tiamo sparkling Prosecco opens with steady bubbling and a bright straw-gold color. The bouquet delivers honey, butterscotch and lemon soda.
Made with organically farmed grapes and fastened with the traditional string (spago) closure, this frizzante Prosecco opens with a luminous color and ripe peach and apricot aromas. The mouthfeel is rather flat and dense.
Made with organically farmed grapes, this appealing white offers aromas of fragrant white flower and ripe orchard fruit. The savory succulent palate delivers white peach, citrus, honeydew melon and a mineral note. Fresh acidity brightens the creamy flavors while a hint of bitter almond adds depth. It's an incredible value.
Made with organically farmed grapes, this blend of 60% Sangiovese, 30% Barbera and 10% Sagrantino opens with aromas of tilled earth, blue flower, ripe berry and spice. The dense palate doles out fleshy black cherry, crushed plum, black pepper and tobacco alongside firm but velvety tannins. It finishes on a succulent note.
Made with organically farmed grapes, this blend of Sangiovese and 10% Merlot highights earthy aromas of underbrush, moist earth and dark berry. The lively palate offers ripe black cherry, nectarine zest and a hint of ground pepper while ripe tannins provide the framework. Enjoy through 2016.
Made with organically farmed grapes, this charming, easy-drinking red is delicately scented with red berry and spice. The luminous, silky palate offers crushed strawberry, juicy cherry and white cinnamon alongside fresh acidity. Serve slightly chilled for the perfect summer red.
Made with organically farmed grapes, this crisp, savory white opens with aromas of wildflower, stone fruit and an earthy whiff of flint. The linear, vibrant palate offers fresh peach, crunchy Granny Smith apple and a citrus note. It's balanced by tangy acidity and closes on an almond note.
Made with organically farmed grapes, this delicious white opens with aromas of citrus blossom and white stone fruit. The tangy, medium-bodied palate offers a lovely depth of flavors that include juicy tangerine, lime, white peach, bitter almond and mineral. Crisp acidity brightens the rich flavors and carries through to the clean finish.
Made with organically farmed grapes, this has aromas suggesting acacia honey and toasted nut. The aromas carry over to the palate along with mature yellow apple and a marked note of bitter almond. Zesty acidity lifts the finish.
Made with organically farmed grapes, this lively base Valpolicella presents a colorful aromatic playlist that includes dried apple skin, cookie dough, chocolate, graham cracker, sweet spice and candied fruit. There's a touch of citrus or orange zest as well.
Made with organically farmed grapes, this offers aromas of tropical fruit and white stone fruit. The round, juicy palate doles out white peach, yellow apple and a mineral note with a pleasantly bitter almond finish. Tangy acidity brightens the creamy flavors.
Made with organically farmed grapes, this offers enticing aromas of juicy black fruit, spiced blueberry, graphite and violet. The round, savory palate delivers layers of ripe dark cherry, white pepper and mineral alongside firm but polished tannins.
Made with organically farmed grapes, this opens with alluring scents of honeysuckle, hawthorn and white stone fruit. The silky palate delivers white peach, nectarine and green apple framed in bright acidity and a delicately foaming mousse.
Made with organically farmed grapes, this opens with aromas of honeysuckle and peach blossom. The palate doles out juicy peach, tart apple, white almond and a mineral note. It's balanced with bright acidity.
Made with organically farmed grapes, this opens with aromas of tilled earth, leather, truffle and mature berry. The chewy palate doles out juicy Marasca cherry, licorice, clove and aromatic herb framed in velvety tannins. Enjoy through 2018.
Made with organically farmed grapes, this opens with aromas that recall dark-skinned fruit, blue flower and an earthy whiff of game. The straightforward, juicy palate delivers red cherry, raspberry and a cinnamon note alongside smooth tannins. Drink soon.
Made with organically farmed grapes, this opens with delicate aromas of citrus, acacia flower and honey. The bright palate delivers nectarine zest, white pepper and a saline note alongside bright acidity.
Made with organically farmed grapes, this opens with earthy aromas of ripe black fruit and whiffs of barnyard. The rustic palate offers fleshy black cherry, crushed raspberry and gamey notes alongside rather fleeting tannins.
Made with organically farmed grapes, this opens with pretty aromas of crushed rose, violet, perfumed berry, leather, truffle and a balsamic note. The warm palate doles out fleshy wild cherry, stewed plum, cake spice, anisette and savory herb alongside velvety tannins. It closes on a licorice note and the heat of evident alcohol. Drink 2018–2025.
Made with organically farmed grapes, this opens with subtle aromas of red berry, clove and blue flower. The easy-drinking palate offers black cherry, mint and a hint of anise alongside polished tannins and racy acidity.
Made with organically farmed grapes, this opens with subtle aromas of red berry, clove and blue flower. The easy drinking palate offers black cherry, mint and a hint of anise alongside polished tannins and racy acidity.
Made with organically farmed grapes, this opens with tutti-frutti aromas that recall Juicy Fruit gum. It has very ripe—nearly overripe—yellow peach and tropical fruit flavors.
Made with organically farmed grapes, this pretty Pinot Grigio offers floral aromas of white spring flowers along with creamy green apple and citrus notes. It has crisp, clean finish. Sip as an apéritif or pair with lightly seasoned fish dishes.
Made with organically farmed grapes, this pretty Tuscan blend of Cabernet Sauvignon and Merlot offers a deliciously succulent taste profile with aromas of smoked meat, leather, tobacco and loads of black fruit. It performs majestically in the mouth thanks to its smooth, rich texture.
Made with organically farmed grapes, this rustic wine opens with funky aromas of game, wet animal fur, scorched earth, overripe berry and a whiff of barnyard. These carry over to the palate along with underbrush, licorice, and toasted almond notes but not much fruit. Tried twice with identical notes.
Made with organically farmed grapes, this simple, rustic rosato conveys aromas of red berry, game and a whiff of cellar must. The palate offers crushed wild cherry alongside zesty acidity.
Made with organically farmed grapes, this vino naturale opens with bright aromas of citrus, hay, cut grass and grapefruit. The wine shows a lean, compact feel in the mouth, with bright acidity on the finish.
Made with organically farmed grapes, this wine starts with an unusual nose that recalls Asian spices, curry, rosemary and citrus. The palate is less exotic, offering lemon-lime and grapefruit lightly accented with clove.
Made with organically farmed Nero d'Avola, this opens with aromas of toast, oak-driven spice and blackcurrant. The palate offers up prune, anise, oak extract and coffee alongside drying, fleeting tannins.
Made with organically farmed Pinot Nero, this vibrant wine delivers pure strawberry, cherry and cake spice flavors backed up by mineral and a hint of pastry. It's framed in an elegant, lively perlage while fresh acidity provides impeccable balance and a crisp finish. Delicious!
Made with organically farmed Sangiovese, this pretty red delivers savory aromas of spice, cola and steak sauce, with cool, fruit intensity and bright acidity on the finish.
Made with organically farmed Trebbiano and Traminer Aromatico, this offers floral aromas and fragrant fruit tones, with nice crispness and medium intensity. Pair this with fried shrimp or spicy Thai food.
Made with organically grown Catarratto and Pinot Grigio grapes, this offers intense honeysuckle aromas that recall room freshener. The lean, simple palate offers tart green apple and a hint of citrus.
Made with organically grown Chardonnay, this opens with aromas of chamomile, acacia and exotic fruit. The soft, round palate offers ripe yellow apple, vanilla and a hint of baking spices alongside a subtle mousse.
Made with organically grown Corvina, Rondinella and Molinara grapes, this opens with aromas suggesting black plum, baking spice and a touch of ginger. The vivacious palate shows raspberry jam, clove and white pepper alongside rather assertive tannins. Enjoy soon.
Made with organically grown fruit, this structured white has a shy nose at first but aromas of pear, flint and dried herb eventually take shape in the glass. The linear palate offers lemon zest, yellow apple and a mineral note alongside crisp acidity.
Made with organically grown grapes and refermented in the bottle on its lees, this features aromas of honeysuckle, almond and ripe apple. The dry palate delivers yellow peach, tart green apple and nectarine zest alongside sharp acidity.
Made with organically grown grapes and using EU-certified organic cellar practices, this delicious rosato opens with aromas of fragrant wild flower, woodland berry and baking spice. The fresh savory palate offers strawberry, yellow peach, cinnamon, herb and a hint of fennel alongside crisp acidity. A salty mineral note drives the finish. More about mineral energy than fruit, it's a rosé for grown-ups.
Made with organically grown grapes and with no added sulfites, this opens with earthy aromas of black-skinned fruit, ground pepper and a whiff of truffle. The lively, simple palate offers black cherry and clove alongside vibrant acidity.
Made with organically grown grapes, and harvested rather late (end of October) from vineyards in the Horse Heaven Hills, this is a surprisingly substantial, earthy offering. Raspberry and cherry fruit flavors are laced with graphite and iron ore, and some black olive herbal character adds interest to the finish.
Made with organically grown grapes, Pizzolato's ruby-colored Merlot starts off easily enough with focused aromas of wild berries, wet earth and spice. The wine's appearance is thin and simple, and so is the mouthfeel.
Made with organically grown grapes, this 100% expression of Nero di Troia offers cheerful aromas of cherry, blackberry, spice and tobacco. The mouthfeel is dense and sandy because of the firm nature of the tannins.
Made with organically grown grapes, this blend of 85% Sangiovese, 10% Alicante and 5% Ciliegiolo has aromas of underbrush, spiced plum, blue flower, menthol and leather. The palate delivers juicy black cherry, clove, carob, star anise and a tarry note alongside supple, smooth tannins. It's an earthy, intriguing expression from Scansano.
Made with organically grown grapes, this has a focused almond fragrance punctuated with a citrusy note. The aromas carry over to the racy palate along with yellow apple peel, a flinty sensation and brisk acidity.
Made with organically grown grapes, this is a nicely textured Vernaccia with a supple, creamy feel and vibrant tones of stone fruit, melon and honey. Pair it with Indian food or fish.
Made with organically grown grapes, this juicy Rosso boasts sensations of tilled earth, violet, crushed black cherry, red currants and graphite. It's savory, fresh and unpretentious.
Made with organically grown grapes, this opens with aromas of dark berry, violet, truffle and leather. The round chewy palate offers juicy black cherry, cinnamon and a balsamic note alongside soft acidity and supple tannins.
Made with organically grown grapes, this opens with aromas of French oak, mature black-skinned fruit, kitchen spice, menthol and a whiff of cured meat. The full-bodied straightforward palate offers mouthfuls ripe morello cherry, star anise and chopped sage alongside a backbone of fine-grained tannins. Drink 2018–2023.
Made with organically grown grapes, this opens with aromas of ripe dark plum, crushed flower and a whiff of vanilla. The juicy palate offers black cherry, game and a licorice note alongside fine-grained tannins.
Made with organically grown grapes, this opens with aromas of white flower, citrus and tropical fruit. The juicy palate doles out nectarine, exotic fruit, dried apricot and a hint of vanilla alongside racy acidity.
Made with organically grown grapes, this ripe, simple wine delivers crushed black plum, prune and dark cherry flavors layered with notes of black pepper, nutmeg and licorice. It's already evolved so drink now to enjoy the juicy fruit.
Made with organically grown grapes, this single-vineyard bottling opens with enticing scents suggesting pressed violet, woodland berry, a potpourri of culinary spices and a balsamic note. Round and juicy, the smooth palate offers fleshy morello cherry, cinnamon and star anise alongside polished tannins. It's not very complex but it is delicious.
Made with organically grown grapes, this tawny-colored Chardonnay is ready to go. It shows well-evolved flavors of ripe apple and pear, with a cidery finish. Despite the Columbia Valley labeling, it is from Horse Heaven Hills.
Made with organically grown Pinot Nero, this opens with a fragrance of perfumed red berry and cream-filled pastry. The elegant palate offers creamy strawberry, wild raspberry and spice alongside bright acidity and a soft mousse.
Made with organically grown Sangiovese grapes and without added sulfites, this offers aromas of blackberry, black tea and thyme. The juicy savory palate tastes of blackberry jam, raspberry and clove framed in smooth, supple tannins and fresh acidity. Drink soon to enjoy the succulent fruit flavors.
Made with organically grown Sangiovese grapes, this structured red has subdued aromas of mature black cherry, blue flower and baking spice. The soft palate offers prune and sweet vanilla alongside rather fleeting tannins.
Made with organically grown Sangiovese, this has an overripe quality, opening with aromas of nail polish remover and stewed prune. The mature, evolved palate displays dried plum and clove alongside drying tannins and modest acidity. Drink soon.
Made with overripe Garganega grapes, this opens with aromas of baked yellow fruit, lightly toasted oak and roasted almond. The round palate offers candied citrus zest, mature apple, dried apricot, a confectionary note and a hint of liqueur. Soft acidity accompanies the rich flavors.
Made with partially dried grapes, Tal Lùc is an extraordinary dessert wine. It offers unlimited generosity and lush tones of honey, butterscotch, marzipan and dried apricot. It has thick, sweet density and ends with piquant crispness. Pair this wine with pâté or foie gras.
Made with Piedirosso and Aglianico, this young juicy red opens with aromas of fragrant purple flower, dark berry, clove and a tarry note. The fresh easy-drinking palate doles out mouthfuls of red cherry, raspberry and brown pepper alongside soft tannins. Enjoy soon.
Made with Pinot Grigio, Chardonnay and Sauvignon, this leads with subtle aromas of celery, mature yellow apple, vanilla and toast. The palate offers pink grapefruit, toasted oak, lemon drop, celery, and butterscotch. It's still has fresh acidity but the fruit richness has started drying out so drink soon.
Made with Pinot Nero and Chardonnay cultivated in Piedmont's Alta Langa, this begins with a fragrance of white flowers, pastry and honey. The creamy palate offers nectarine peel, yellow apple and a grapefruit note alongside a smooth, soft mousse.
Made with Pinot Nero, this conveys subtle aromas of red berry and a whiff of bread dough. The palate offers dried cherry, raspberry and a note of bitter almond husk alongside vigorous bubbles and sharp acidity.
Made with Pinot Nero, this delivers a fragrance of rose, violet and woodland berry. The bright palate offers red cherry, strawberry, white pepper and a note of bread dough. A soft perlage lends elegance.
Made with Pinot Nero, this fresh, elegant sparkler offers delicate scents of berry, orchard fruit, chopped herb and bread crust. The smooth, refined palate delivers red apple, tangerine zest, strawberry and mineral alongside a soft, persistent mousse and bright acidity.
Made with Pinot Nero, this is an incredibly delicate and feminine wine with encouraging notes of rose petal, cranberry and bramble. It has good intensity in the mouth, however, thanks to its solid texture and firm crispness.
Made with Pinot Noir, this elegant sparkler starts with a delicate fragrance of rose petal and red berry. The vibrant palate delivers creamy wild cherry, crunchy strawberry, spice and a note of freshly baked vanilla cookies backed up by crisp, refreshing acidity. The soft mousse carries through to the almond finish.
Made with Pinot Noir, this opens with aromas of toast and roasted walnut. The palate offers ripe apple skin, dried berry, vanilla and pastry accompanied by a creamy perlage.
Made with prolonged contact between the grape skins and the must, this copper-colored wine has pronounced aromas of orchard fruit, spring blossom and wild berry. The bright medium-bodied palate delivers McIntosh apple, white cherry and tangerine zest alongside tangy acidity. Dried herb signals the close.
Made with Prugnolo Gentile, the local name for Sangiovese, and Canaiolo, this easygoing but delicious wine delivers juicy flavors of wild cherry, crushed raspberry, cinnamon and vanilla. It's fresh with a moderately tannic structure. Drink through 2016.
Made with Raboso grapes, this foamy pink sparkling wine  offers feminine tones of rose, raspberry and cranberry. Closed with a silver string, the spago argento, it is a delicately sweet and feminine wine.
Made with rare native grape Centesimino (organically farmed) and fermented in amphora, this has intense, alluring aromas that recall dark-skinned berry, violet, rose and dark baking spice. The bright juicy palate delivers ripe morello cherry, red currant, clove and graphite alongside tangy acidity and lithe tannins.
Made with red grape Nero d'Avola and vinified as a white wine, this opens with aromas of white lilac, orchard fruit and cherry blossom. The vibrant palate offers white cherry, apple and nectarine zest alongside tangy acidity.
Made with Ribolla Gialla, this shows simple perlage followed by plush aromas of yellow fruit, melon and fresh citrus. The unique grape variety used lends a sensation of structure and firmness.
Made with rich Encruzado, full of apricot and creamed pear flavors, this is a full-bodied wine. Its smooth texture is matched by a lift of acidity and an orange-zest flavor. The wine is going to be ready to drink from 2018.
Made with ripe Nero d'Avola grapes, this inky red wine offers density, richness and milky aromas of chocolate, blueberry and creamy berry. There's a touch of bitter spice on the close and the wine tastes chewy and soft.
Made with Sangiovese and 10% Cabernet Sauvignon, this offers aromas that recall floral air freshener and a whiff of mature berry. The simple palate is rather muddled, showing overripe black cherry, a bitter accent of powdered sage and a confectionary note.
Made with Sangiovese and 10% Cabernet Sauvignon, this opens with aromas of red berry, plum, violet and whiff of cedar. The elegantly structured, savory palate delivers juicy black cherry, clove, ground pepper and grilled herb alongside fine-grained tannins and fresh acidity. It's well balanced and already accessible.
Made with Sangiovese and 10% Canaiolo and Colorino, all organically farmed, this savory red opens with aromas of perfumed berry, blue flowers, new leather and a balsamic note. The juicy, delicious palate delivers black cherry, plum, licorice, clove, menthol, sage an earthy note of game alongside a backbone of fine-grained tannins and firm acidity. Enjoy through 2018.
Made with Sangiovese and 10% Canaiolo, Colorino and Ciliegiolo, this boasts an alluring aroma of red berry, fragrant iris, anise, underbrush and a balsamic note. The bright palate offers ripe black cherry, menthol, baking spice, grilled herb and a tobacco note. It's nicely balanced, with ripe tannins and freshness. Drink through 2020.
Made with Sangiovese and 10% Canaiolo, this offers aromas of ripe red berry, fragrant blue flowers and grilled herb. The straightforward palate delivers dried black cherry, clove, black pepper and a hint of espresso. Fine-grained tannins and fresh acidity make it enjoyable now.
Made with Sangiovese and 10% Merlot, this informal wine opens with aromas of violet and red berry. The easy-drinking palate offers black cherry and a hint of white pepper alongside soft, fleeting tannins. It's already extremely accessible so enjoy soon.
Made with Sangiovese and 10% Merlot, this opens with aromas of blackberry jam, iris and a whiff of new leather. The zesty palate shows black cherry and a hint of clove alongside brisk acidity and drying tannins that leave a sharp finish.
Made with Sangiovese and 10% Merlot, this opens with aromas of red currant and a whiff of exotic spice. The straightforward palate offers dried black cherry, clove and a hint of grilled herb alongside smooth tannins. Simple but well made, it's is made to be enjoyed young so drink soon.
Made with Sangiovese and 10% Merlot, this opens with aromas of toast, espresso, sunbaked earth and mature plum. The structured palate offers black cherries marinated in spirits, vanilla, toasted oak and coffee, while firm, fine-grained tannins provide the framework.
Made with Sangiovese and 10% Montepulciano, this has aromas of dark-skinned fruit, tilled soil and a hint of graphite. The simple, straightforward palate offers dried berry, black cherry and a hint of thyme alongside round but not very persistent tannins.
Made with Sangiovese and 10% other varieties, this offers scents of dark berry, purple flowers and a whiff of allspice. The firm palate delivers black cherry, toasted oak, espresso and white pepper alongside fine-grained tannins.
Made with Sangiovese and 15% Cabernet Sauvignon, this features earthy aromas of underbrush, ripe berry and a touch of Mediterranean scrub. The lively palate offers black cherry, cedar and white pepper alongside fresh acidity and fine-grained tannins.
Made with Sangiovese and 3% Cabernet Sauvignon, it opens with aromas of plum, berry, spice, leather and a hint of toast. The palate holds fleshy black cherry accented with notes of cinnamon and clove alongside aggressive, dusty tannins that overwhelm the finish. It closes on a drying note.
Made with Sangiovese and 5% Cabernet Sauvignon, this opens with aromas of violet, blackberry and a whiff of baking spice. The fresh, easy-drinking palate offers juicy black cherry, clove and a hint of ground espresso alongside supple tannins.
Made with Sangiovese and 5% Canaiolo, it opens with aromas of wet soil, meat juices, spice and black fruit. The palate holds black cherry and white pepper but it has a short finish and lacks complexity. On the other hand, it's easy-drinking and thoroughly enjoyable now.
Made with Sangiovese and 5% Canaiolo, this medium-bodied red initially opens with rather funky aromas that eventually burn off in the glass to reveal dark berry, tilled soil and a whiff of baking spice. The ripe palate offers juicy wild cherry, ground pepper, dried aromatic herb and an earthy note of game alongside smooth tannins.
Made with Sangiovese and 5% Colorino, this wine has aromas of ripe berries, blue flower and incense. The one-dimensional but juicy palate delivers black cherry accented with notes of white pepper and espresso alongside chewy tannins.
Made with Sangiovese and 5% Merlot, this opens with aromas of dried plum, scorched earth, exotic spice and a whiff of cedar. On the palate, ground black pepper, clove, mocha and espresso accent a core of dried black cherry. Firm, fine-grained tannins provide the framework.
Made with Sangiovese and 5% Merlot, this opens with scents underbrush, scorched earth, cedar and baked plum. The palate offers dried black cherry, ground pepper, licorice and a confectionary note supported by assertive, fine-grained tannins. A grilled herb note signals the close.
Made with Sangiovese and 5% Merlot, this wine begins with typical Sangiovese aromas of tilled soil, leather, spice and ripe berries. The structured palate delivers dark cherry layered with black pepper, clove and cinnamon alongside solid tannins and fresh acidity. It's starting to show tertiary flavors of flint and fig but will maintain well for another few years at least. Drink through 2018.
Made with Sangiovese and a dollop of Cabernet Sauvignon—all organically farmed—this opens with aromas of violet, perfumed berry, cake spice and a hint of leather. The rich, concentrated palate doles out crushed black cherry, ripe raspberry, clove, white pepper and savory herb alongside firm, velvety tannins. It closes on a licorice note. Drink 2016–2026.
Made with Sangiovese and a small percentage of Cabernet Sauvignon, this opens with aromas of coconut, toast and oak-driven spice. The evolved palate offers coconut, clove and ground black pepper but the fruit richness has almost dried up entirely, leaving an astringent finish.
Made with Sangiovese and a touch of Colorino and Canaiolo, this easygoing wine offers pretty aromas of violet and red cherry. The soft, enjoyable palate doles out crushed raspberry, clove and a touch of orange peel. Enjoy soon.
Made with Sangiovese and Cabernet Sauvignon in equal parts, this opens with aromas of violet, cedar, and underbrush. The medium-bodied palate delivers red currant, black pepper and anise alongside smooth tannins. Drink through 2020.
Made with Sangiovese and Canaiolo Nero, this charming wine opens with fruity aromas of wild red berry and a whiff of dried herb. The bright, easygoing palate offers juicy wild cherry, crushed raspberry and clove alongside lithe tannins. It's made for pure drinking pleasure so enjoy soon.
Made with Sangiovese and Canaiolo, this friendly wine opens with aromas of mature black plum and crushed blue flower. The one-dimensional and forward palate offers black raspberry accented with notes of clove and a hint of white pepper. Pair it with medium-seasoned cheeses or dense Tuscan bean soup.
Made with Sangiovese and Merlot, this soft, fruity wine offers juicy black cherry, raspberry and the faintest hint of baking spice. It's easy-drinking and accessible, thanks to fresh acidity and round tannins. Drink now.
Made with Sangiovese and small amounts of Cabernet Sauvignon and Merlot, this opens with aromas of blackberry, grilled herb, cedar and toasted oak. The palate offers raw cherry, vanilla, anise and a hint of espresso alongside dusty tannins that leave a drying finish. Drink sooner rather than later as the fruit is drying up.
Made with Sangiovese and small amounts of Colorino and Mammolo, this Vino Nobile riserva offers berry and cinnamon aromas with hints of oak. The palate delivers ripe cherry layered with chocolate and vanilla but the tannins and acidity are already evolved so drink soon.
Made with Sangiovese and small amounts of Malvasia Nera, Colorino, Merlot and Cabernet Sauvignon, this opens with aromas of dark-skinned fruit, fragrant purple flower and dark culinary spice. Bright and juicy, the easygoing palate doles out succulent wild cherry, cinnamon and clove set against supple tannins. Drink through 2019.
Made with Sangiovese blended with 10% Ciliegiolo and 5% Alicante Bouschet, this savory wine opens with aromas of underbrush, ripe berry, tobacco leaf and Mediterranean herb. The vibrant, refined palate doles out juicy black cherry, crushed raspberry, orange peel, licorice and white pepper alongside supple tannins. It closes on a mineral note. Enjoy through 2020.
Made with Sangiovese, 5% Canaiolo and 5% Colorino, this opens with aromas of dark berry, grilled herb, menthol and a whiff of leather. The savory palate doles out juicy cherry, black raspberry, licorice, clove and mocha. Firm but polished tannins and fresh acidity hold it all together. Drink through 2018.
Made with Sangiovese, 5% Canaiolo and Malvasia Nera, this offers earthy aromas of truffle, scorched earth, crushed violet and baked plum. The ripe, savory palate delivers juicy black cherry, raspberry, licorice, white pepper and tobacco. Chewy tannins provide the framework. Drink through 2018.
Made with Sangiovese, Cabernet Sauvignon and 5% Cabernet Franc, this offers aromas of toasted oak, cedar, mocha and plum. The fresh palate delivers juicy blackberry, black cherry, vanilla, dark chocolate and tobacco alongside fine-grained tannins. A licorice note tops off the lingering finish.
Made with Sangiovese, Cabernet Sauvignon, Merlot and Syrah, this opens with aromas of raspberry jam and underbrush along with whiffs of coffee and vanilla. The medium-bodied palate delivers mature plum, vanilla and white pepper alongside smooth tannins.
Made with Sangiovese, Ciliegiolo, Foglia Tonda and Pugnitello, this offers delicate aromas of black cherry and cinnamon. The aromas cross over to the easygoing palate together with a hint of thyme and smooth, pliant tannins. Enjoy soon.
Made with Sangiovese, Locorosso has an intense fragrance of wild cherry and underbrush accented by tobacco and spice. The palate is dense and delicious, delivering black cherry layered with carob, coffee and white pepper notes. It's already enjoyable so drink soon.
Made with Sangiovese, Merlot and Cabernet Sauvignon in equal parts, this opens with aromas of red berry, leather and tobacco. The juicy approachable palate doles out black cherry, vanilla, toast and graphite alongside fine-grained tannins.
Made with Sangiovese, Merlot and Sagrantino, this opens with subdued, earthy aromas of leafy underbrush, tilled soil, berry and a hint of clove. The palate offers juicy wild cherry, raspberry, nutmeg and white pepper alongside mature and rather fleeting tannins. Drink through 2016.
Made with Sangiovese, Pugnitello and Colorino, this beautiful wine has an intensely floral fragrance of violet and iris, with undertones of dried tobacco and forest floor. The palate delivers vibrant wild cherry, white pepper and mint along with firm yet elegant tannins.
Made with Sangiovese, Sagrantino, Barbera, Merlot and Cabernet, this wine opens with dominant oak aromas that carry through to the palate alongside subdued notes of prune and fig. It lacks fruit richness and freshness to support the oak.
Made with Sangiovese, this shows ripe berry and black pepper aromas with a whiff of tobacco leaf. The bright palate delivers a tight core of black cherry accented with mint, white pepper and a hint of cocoa. Pair this with barbecued meats and grilled vegetables.
Made with Sangiovese, this vibrant red opens with aromas of fresh violet, woodland berry, underbrush, new leather and a balsamic note. The linear, elegant palate delivers crushed raspberry, wild cherry, star anise and a hint of white pepper. It boasts youthful tension, with taut polished tannins and bright acidity that give it an ageworthy structure. Give it a few more years to come together. Drink 2019–2028.
Made with Sauvignon cultivated in high mountain vineyards, this vibrant, firmly structured wine presents aromas of tropical fruit, crushed tomato vine and a whiff of hay. The linear palate offers passion fruit, alpine herb and fennel alongside brisk acidity that leaves a pristine finish.
Made with Sauvignon, Chardonnay, Ribolla Gialla and Friulano, this opens with aromas of toast, hazelnut, mature stone fruit, Mediterranean herb and a whiff of coffee. The firm palate boasts both structure and finesse, offering ripe yellow apple, pear, crystallized ginger and lemon drop. It closes on a note of bitter almond. Drink through 2021.
Made with skin contact and whole berry maceration to give extra flavor, this is a structured wine with a strong texture along with orange zest and light honey flavors. It is dense and concentrated. Drink from 2016.
Made with skins to add color, this dark-orange-pink wine has fine red-berry aromas. It is dry and crisp with lively acidity as well as red-currant flavors. Drink this attractive wine now.
Made with slightly overripe grapes, this has aromas of menthol, exotic spice and baked plum. The structured palate offers dried black cherry, clove, star anise and a tarry note alongside firm tannins and fresh acidity.
Made with southern Italy's most noble white grape, this structured wine conveys subtle aromas of white and yellow spring flowers accented by whiffs of beeswax and slate. The juicy palate delivers white peach, cantaloupe, pink grapefruit and mineral alongside fresh acidity.
Made with superripe fruit and scads of oak, this Chardonnay tastes like pineapple jam squeezed onto buttered popcorn. Somebody will like it, and it's okay in its own way, but it exemplifies the worst of the New World, oaky style.
Made with Tempranillo, this opens with aromas of black-skinned berries, cured meats and herbaceous notes. The fresh medium-bodied palate offers blackberries, currants and a hint of sage alongside close-grained tannins that leave a firm finish.
Made with Teroldego from three different vineyards, this offers aromas of truffle, leather, scorched soil, black plum and a whiff of game. Aged and fermented in wood, the savory palate offers ripe blackberry, spiced blueberry, earthy notes of Mediterranean herbs and dark cooking spice. Firm but fine-grained tannins provide support. Drink 2016–2026.
Made with the Albana grape, this opens with scents suggesting thyme honey, yellow stone fruit and a whiff of toasted nut. The bright, medium-bodied palate offers dried apricot, lemon drop and bitter almond while a mineral note adds energy.
Made with the Cortese grape, this fresh sparkler opens with scents of pressed wild flower and bread crust. The bright palate offers mature peach, hazelnut and mineral alongside an elegant perlage.
Made with the Durello grape, refermented in the bottle and left on its lees, this lightly frothy wine has delicate scents of fragrant wild flower, citrus and a whiff of crushed stone. The vibrant palate doles out lime, grapefruit, pear and energizing mineral alongside bright acidity. It finishes crisp and refreshing. The sediment at the bottom of the bottle adds even more flavor to the last glass.
Made with the Friulano grape (with small percentages of international varieties), this is a freshly floral and intense Italian white with lingering tones of peach and honeysuckle. It shows creamy richness in the mouth.
Made with the Friulano grape—formerly known as Tocai Friulano—this white offers lemon peel and mineral aromas that carry over to the palate. It's long and linear, with a crisp finish.
Made with the indigenous Garganega grape (the same variety that makes Soave), this richly extracted white wine opens with an off-gold color and ripe notes of apricot and peach nectar.
Made with the indigenous Negroamaro grape found in southern Italy, this bright rosato shows sweet aromas of pink rose, grapefruit and crushed mineral, followed by a linear texture and fresh forest-berry endnotes.
Made with the involvement of Hubert de Bouärd of Château Angélus as consultant, this wine is superrich and packed with dark fruit. Despite its high alcohol for a Bordeaux, it is balanced and fruity with tannins the are comfortably cushioned by the fruit and freshened by acidity. Drink from 2021.
Made with the Lambrusco di Sorbara grape, this conveys aromas of crushed violet, dried red berry and toasted hazelnut. The lively palate offers raspberry, nut and pink grapefruit alongside persistent bubbles and brisk acidity. Panebianco, Golden State Wine.
Made with the little-known Ruché grape that is believed to be native of the Asti area of Italy's Piedmont region, this bright and ruby-colored red wine offers floral and simple berry aromas. It shows freshness and structure, making it a good pairing partner to pasta or quiche lorraine.
Made with the native Carricante grape, this elegant effort shows a dusty mineral nuance, backed by subtle tones of citrus and stone fruit. It shows structure and acidity that will help it age for more years to come.
Made with the native grape Aglianico, this fantastic, lightly hued sparkler offers aromas of Spanish broom, acacia, woodland berry, red apple and Mediterranean herbs. The firm, intense palate delivers wild cherry, raspberry, citrus zest and bread crust Notes of bay leaf and thyme ride alongside a refined, persistent perlage.
Made with the native grape Asprino, this wine offers mineral sensations alongside racy acidity but it lacks fruit richness.
Made with the native grape Gaglioppo, this soft, friendly rosato from Calabria has delicate raspberry, cherry and strawberry sensations accented by a hint of cooking spices. Pair it with appetizers, grilled vegetables or cold cuts.
Made with the native grape Nerello Mascalese, this structured wine opens with aromas of coffee, espresso, black berries and subtle oak. The palate offers  up ripe black cherry and licorice, alongside bracing tannins and evident alcohol.
Made with the native grape Perricone, this opens with fruity aromas of woodland berry, dark spice and a whiff of violet. The sleek, easygoing palate doles out mature black cherry, cinnamon and a white pepper note balanced by polished tannins. Drink through 2018.
Made with the native grape Piedirosso, this opens with aromas of red berry, cracked pepper and a hint of orange peel. The palate delivers plum, black cherry, toast and espresso alongside drying wood tannins that cut the finish short.
Made with the native Nasco grape, which is usually reserved to make sweet dessert wines, this dry, full-bodied white opens with an attractive floral fragrance of Spanish broom, chamomile and a whiff of tropical fruit. The rich, creamy palate delivers ripe yellow apple, apricot and candied ginger while a note of toasted almond closes the finish.
Made with the native Raboso grape, this sports a dark, inky color and smoky aromas of exotic spice, wood shaving, nutmeg, dark fruit, tobacco and prune. The sugar content is high, although this wine doesn't taste too heavy or syrupy. In fact, it boasts some nice crispiness as well.
Made with the traditional governo method of refermenting the wine with partially dried grapes, this exceptionally smooth offering opens with aromas of prune, plum cake, raisin, spice and graphite. The palate delivers ripe black cherry, plum, cinnamon-spice and a balsamic note alongside velvety tannins. It's structured, soft and already accessible, so enjoy soon.
Made with the up-and-coming Pecorino grape, this savory wine opens with a fragrance of jasmine and mature orchard fruit. The racy palate offers yellow apple, pear and candied citrus alongside crisp acidity.
Made with the Verdicchio grape, this vibrant sparkler doles out creamy yellow apple, pear and citrus zest flavors while a hint of walnut closes the finish. A soft mousse and fresh acidity lift the finish.
Made with the Vermentino grape, Vento is a bit inexpressive but eventually reveals subdued floral and exotic fruit aromas. The palate offers banana, pineapple and peach flavors accompanied by bright acidity.
Made with the Vitovska grape, this fascinating “orange” wine opens with a beautiful amber-copper color and offers thick aromas of pine nut, resin, candied fruit, Vin Santo and dusty mineral or crushed stone at the back. Thick streaks of glycerin run down the side of the glass and there's a touch of tannic firmness in the mouth.
Made with Turbiana di Lugana grapes native to the Italian lakes region in northern Italy, this bright sparkling wine shows a touch of butterscotch followed by floral aromas of yellow rose and honeysuckle. The mouthfeel is dry, crisp and tonic.
Made with Turbiana grapes grown near the shores of Lake Garda, this pretty white features delicate aromas of white flower and orchard fruit. The bright palate offers juicy yellow peach, nectarine and apple alongside brisk acidity.
Made with undisclosed grape varieties, this rustic, softly sweet wine has apricot, honey and herb flavors.
Made with ungrafted 80-year-old vines, this gorgeous wine opens with an enticing bouquet of perfumed berry, fragrant blue flower, baking spice, leather and a whiff of Mediterranean brush. The concentrated enveloping palate is still young but already offers blackberry extract, raspberry jam, licorice, dried sage and tobacco. Firm fine-grained tannins offer age-worthy support and a velvety texture. Drink 2020–2032.
Made with Vermentino, Malvasia di Candia Aromatica and Petit Manseng, this easy-drinking white has aromas of fragrant white wild flower, citrus and white stone fruit. The ripe round palate offers apricot, lime and a hint of saline.
Made with Vermentino, this has typical varietal aromas of white spring flower, yellow stone fruit and citrus. Soft and round, the easygoing palate offers yellow peach and a note of candied tangerine.
Made with Vermentino, this opens with aromas of apricot, tropical fruit, pressed yellow flower and dry hay. The palate offers juicy yellow peach, banana, nectarine, crunchy celery and savory herb. Fresh acidity brightens the rich flavors.
Made with Vernaccia Nera grapes, this pink rosé sparkling wine is redolent of sweet fruit, raspberry, dried sage, honey and lemon soda. Tight, tonic effervescence and fresh acidity keep the palate clean.
Made with very old, ungrafted vines, this intense wine opens with aromas of toast, leather, espresso, ripe blackberry, spice and tobacco. The concentrated palate delivers ripe black cherry, dried plum, clove, leather and licorice alongside solid tannins and the warmth of alcohol.
Made with white vinification of Aglianico grapes, this has aromas of dried-up chamomile flower and overripe citrus fruit. The simple palate offers crushed white currant alongside zesty acidity.
Made with wild yeasts, this gorgeous, unfiltered wine delivers intense flavors of ripe pear, juicy green apple, mineral, wild fennel and thyme. Fresh acidity brightens the creamy texture.
Made with Zibibbo and a smaller percentage of Malvasia grapes, L'Ecrù is a fabulous Sicilian Passito dessert wine with unique aromas of candied fruit, orange zest, apricot, honey and a touch of natural rubber. The thick, syrupy mouthfeel is loaded tight with more apricot flavors.
Made with Zibibbo, this refreshing white offers floral and fruit aromas suggesting white rose and yellow stone fruit. The lively palate tastes of apricot, lemon zest and a hint of aromatic herb alongside bright acidity.
Made with Zinfandel and Syrah, in equal amounts, this wine shows how compatible the two varieties are in a blend. The wine is full-bodied and dry, with oak-inspired flavors of red and black currants, black pepper and bacon. Decant it for an hour or two before drinking.
Made without added sulfites and with no dosage, this opens on aromas of acacia and honey that lead to the lean palate, along with yellow apple and citrus zest. Racy acidity provides the backbone while a hazelnut note claims the finish.
Made without adding the customary sweetening dosage, this elegant blend of Chardonnay, Pinot Bianco and Pinot Nero opens with floral aromas of passion fruit, ripe pear and walnut. The subtle palate delivers citrus, Golden Delicious apple and toasted walnut alongside brisk acidity and a fine mousse.
Made without any added sulphur, this sparkling wine shows maturity, a pleasant hint of oxidation, as well as spice and ripe apple flavors. It is rich with a forward, bright, fruity character.
Made without oak fermentation or barrel aging, this wine is the essence of Santa Ynez fruit. It's savory and rich with lemons, limes, kiwis and oranges, as well as a touch of tart gooseberry.
Made without oak, this Riesling is slightly sweet with sugary orange and peach flavors. It lacks the acidity to balance the sweetness, which makes the finish cloying.
Made without oak, this wine is brisk with acidity, with citrus, gooseberry and white pepper flavors. A touch of ammonia makes it challenging.
Made without oak, this wine stars its natural flavors without barrel interference. And what a nice wine it is, with racy acidity and a stony minerality undergirding ripe flavors of lime, pink grapefruit, kiwi, white peach, apricot, chamomile tea and wildflowers. Finishes clean, spicy and wonderfully dry.
Made without the added dosage used to enhance sweetness in traditionally crafted sparklers, this wine proves that with great fruit no corrections are needed. Flavors include ripe McIntosh apple, bright nectarine, toasted almond and vanilla alongside an elegant perlage. It finishes dry in flavor, with tangy acidity.
Made without the addition of sulfites, this has untamed, raw aromas of tangerine skin, honey, ripe melon and yellow rose. The fruit was organically farmed.
Made, unusually, by skin contact rather than adding red wine, this rosé is dark in color, with tannins as well as fruit. That gives it a rich character, full in the mouth and certainly putting it in the food-friendly category. It's an acquired taste because it is different.
Made, very unusually for the Douro, from Sémillon, this botrytis affected wine gives ripe dried apricot and white fig flavors, boosted by the dry core of botrytis, and finishing with acidity. Definitely unexpected, but it succeeds well.
Maderized and brownish-gold in color, this is oxidized on the nose, palate and finish. Heavy, chunky and dull in feel, it has sherried flavors and a clumsy, weak finish.
Maderized and stalky smelling, with a scratchy palate and grassy, pickled flavors that lean toward strawberry and raspberry.
Maderized aromas of applesauce and dust are not terribly welcoming. Meanwhile, the palate is mild and tastes nutty, like soft apples and spice. This is acceptable barrel-fermented Viura but it lacks freshness and character.
Maderized in color, this Viognier shows powdery aromas of lychee and tropical fruits. The body is round, plump and soft, while flavors of pear, almond paste, lychee and chemical turn more flat and bitter the longer this sits.
Maderized in color, this wine has a yeasty, creamy nose with baked white-fruit aromas and caramel. It's OK in feel, with pickled, mildly briny flavors of apple and apricot. The finish is showing some oxidization, leading to a chunky, fleshy feel.
Madonna del Piano Riserva's rich elements of barbecue smoke and spice add background nuances to black fruit and mature cherry. But what really sets this Brunello apart is the smoothness of its silky texture.
Madre is a 50-50 blend of Sangiovese and Cabernet from one of Montalcino's best producers. It delivers a full rack of spicy aromas as well as fresh fruit and forest berry. However, in this vintage the emphasis is placed on the wine's solid structure.
Madre is the name of a beautiful vineyard parcel on the Poggio Antico estate, with views that extend from Montalcino to the Mediterranean Sea. This hearty blend of Sangiovese and Cabernet Sauvignon is intense and rich, with long-lasting notes of blackberry, smoke, spice and black pepper. The mouthfeel is lush and velvety.
Maduro cigar and cherry brandy aromas power the nose on this heavily extracted, single-vineyard Sangiovese that Dave Corey makes under his Turchi label. Nothing like Chianti, aside from the decent tannins and acidity, this is all prune and plum soda on the palate. Serve with herb-crusted steak.
Maduro cigars, cedar, beef char and pipe ash highlight the nose on this blend of 48% Cabernet Sauvignon, 32% Cabernet Franc and 20% Merlot from a longtime producer. It's relatively lean and light on the palate, with black peppercorns and roasted pork elements. The Cab Franc shows strongly.
Maestro opens with fruit and balsamic aromas of red currant, grilled pepper and Mediterranean herbs. The palate is still quite tight and closed, but reveals soft flavors of plum, black cherry, espresso and nutmeg. This needs a little more time to open up, so give it a few more years in the cellar.
Magalanne's top wine is a wood-matured blend of 40% Syrah, 30% Mourvèdre and 30% Carignan. It's nicely balanced and spry on the palate, easily moving from raspberry, cherry and citrus to leather, spice and herb before ending on some stony, dusty notes. Drink it over the next year or two.
Magenta-colored, berry loaded and fresh, all of which help what could be a pedestrian wine reach a higher plane. Sweet cherry and plum flavors mix with snappy acidity and good structure, and overall you get a refreshing, satisfying wine with genuine appeal.
Magenta-tinted and ready to go; that in a nutshell is this easy, no-oak blend of Tempranillo and Grenache. It's fruity to the max, with aromas of boysenberry and black cherry as well as similar flavors. Ripe and easy to drink.
Magnetic aromas of woodsy spice, fine cedar and pure berry fruits are singing a pretty song. This is fresh, ripped and juicy on the palate, with zero excess weight. Rooty, earthy, woodsy blackberry and cassis flavors finish long and with fig, chocolate and toast notes. Hold this world-class red for a few more years, if possible. Drink through 2025.
Magno Megonico, from Calabria in the deep south of Italy, is an edgy, sharp wine with a pointed vein of acidity that carries through the end. That natural freshness and 14% alcohol helps underline the wine's aromas of raspberry and forest fruit. Pair this wine with a fatty food cooked with butter or cheese.
Magno Megonio offers beautiful mineral notes behind a curtain of pulsing berry fruit and cola. This wine, made from the promising Magliocco grape, really does have character and exhibits fine winemaking in Calabria, a harsh and often overlooked region of southern Italy. Those drying minerals give the wine balance and persistency on the finish.
Mainly Cabernet Sauvignon and Merlot, this is a soft, easy wine for drinking now. It has fruit-forward flavors of blackberries and cherries, with a strong dose of sweet, smoky oak.
Mainly Cabernet Sauvignon, this complex wine offers layers of blackberries, black currants, blueberries and sweet oak. The tannins are smooth, and the acidity just fine. The overall impression is a little ripe and obvious in its appeals, but it does have a certain fanciness.
Mainly Cabernet Sauvignon, this shows off Cabernet's cedary, leafy qualities to advantage, using them to accent its cassis fruit. It's a nicely balanced, medium-bodied Cab, with a smooth texture and chocolate and cedar accents on the finish. Ready to drink now, but it should hold for at least another few years.
Mainly Cabernet Sauvignon, this wine was grown on the warmer slopes of Sonoma Mountain, a less known but respected part of Sonoma County. It's dry and firm in tannins, with rich flavors of blackberries, currants, mocha and oak. Flashy and delicious now, it should gain in the bottle over the next six years.
Mainly Cabernet Sauvignon, with 7% Syrah and 6% Merlot, this presents wonderfully pure, expressive notes of mint, cassis and vanilla. It just lacks that extra touch of textural richness to put it in the top category. A prebottling sample of the 2007 was more impressive.
Mainly Cabernet Sauvignon, with some Cabernet Franc and Merlot, this wine is exuberantly rich and sweet in ripe blackberry, black cherry and chocolate fruit. Smoky oak plays a crucial role, in both flavors and texture. It's a very pretty, polished wine, elegant and balanced and ready to drink now. Production was a hefty 11,000 cases.
Mainly Cabernet Sauvignon, with some Franc, this opulent, flashy young wine is made solidly in the modern cult style. It's soft and rich in new oak, offering massive blackberries, currants, cassis, violets and smoky cedar wood. The tannins are firm, but not hard, giving the wine structural support through the long, spicy finish. Needs time to show its stuff. 2012–2018.
Mainly Cabernet Sauvignon, with the balance Merlot, this is a delicious wine for drinking now. It's rich and succulent in berries, cherries, currants, dark chocolate and cedar, and the tannins are soft and refined. Given Monte Bello's history of extreme ageworthiness, you might want to cellar it for an extended period of time.
Mainly Cabernet Sauvignon, with Zinfandel, this is a rustic wine. The fruit is strong and ripe, and the firm tannins and dusty spices suggest pairing with robust grilled meats and poultry.
Mainly Cabernet, it shows the variety's hard tannins and and black currant and dark chocolate flavors, but 21% Cabernet Franc adds easier notes of sweet cherry jam. Still, it's pretty tannic, and suggests aging until 2021–2022.
Mainly Chardonnay, with a drop of Pinot Noir, this dry bubbly has intricate flavors of lemons, limes, tangerines and honey, with a rich yeastiness. It's a little scoury in texture, but pretty good for the price.
Mainly Chardonnay, with the rest Pinot Noir, this brut is forward in oranges, vanilla and yeast, with hints of raspberries. The finish clearly shows the sugary dosage. Seems like it wants time in the bottle to let all the parts knit, so give it until 2018 to see what it's doing.
Mainly from Castelão with a little Cabernet Sauvignon, this is a ripe, full-bodied and complex wine. Tannins shoot through the solid black fruits, while acidity laces the texture. Flavors of chocolate, spice and final freshness promising short-term aging. Drink from 2015.
Mainly from century-old vines in Lodi, here's a dark, rich, almost syrupy wine, packed with wild-berry flavors. It's big, but the tannins are creamy and soft, and the acidity is low, so it's immediately drinkable. There's a lip-smacking quality to it. It's a saucy wine, delicious.
Mainly from grand cru vineyards in Cramant, this is a ripe, smooth, creamy wine whose minerality is subordinated to rich white fruits and a pure, dense structure. Despite its relative youth, the richness means this wine is ready to drink now.
Mainly from vineyards within the Oak Knoll District, and blending in 10% Merlot and 4% Petit Verdot, this wine is yeasty and firm in tar, graphite and soy. Leathery on the palate, it sings in blackberry and black cherry around oaky clove. Drink now through 2020.
Mainly Grenache (80%, the balance is Syrah) aged entirely in tank, this wine features loads of superripe dark cherries and plums, yet with a savory, olive-and meat-tinged aspect as well. Full-bodied, with a velvety texture and a long finish, it should drink well through at least 2016.
Mainly Grenache and Syrah, co-fermented with Viognier. It's a massively rich, dense wine, erupting in raspberry and cherry pie filling, cassis, blackberry liqueur, sandalwood and spice flavors. A real crowd pleaser, forward and dramatic, if a bit high in alcohol. A great steak wine.
Mainly Grenache, this is a full, rich, velvety Rhône blend. Toasty oak, vanilla and baking spices dominate the youthful aromas, backed by black cherry fruit on the palate. It's warm and plush on the finish. Drink now–2025.
Mainly made from the local star Négrette, this is a rounded ripe wine. It has spice and attractive caramel flavors as well as plenty of fruity acidity. Made to drink young, it is ready for the summer.
Mainly Merlot, with a drop of Cabernet Franc and Petit Verdot, this wine aims at the fences, and hits a single, maybe a double. It's tries too hard to be flashy, with massively extracted, jammy fruit and oak flavors. Drink up.
Mainly Petite Sirah, this wine has a hot, baked taste, like cherry pie filling that burbled out of the crust and got burnt and caramelized in the oven. Drink now.
Mainly Pinot Meunier, as befits a producer in the Marne Valley, this Champagne is soft and creamy. With its edge of acidity, baked-apple flavor and zingy texture, the wine is ready to drink.
Mainly Pinot Noir with a shot of Chardonnay, this is developing into an impressive wine. It has ripe fruit with hints of tropicality as well tighter lemon zest. The toastiness is just beginning to develop and the wine will be at its peak from 2016.
Mainly Pinot Noir with a touch of Gamay, this is a crisp red-currant flavored wine. It comes from northern Burgundy giving a cool character to this fruity wine. The acidity and the orange zest at the end are really refreshing.
Mainly Pinot Noir, with just 15% Chardonnay, this full-bodied bubbly has notes of seemingly sweet raspberries. The mouthfeel is slightly coarse. Still, it shows plenty of elegance, and if you're toasting the wedding couple, it's just fine.
Mainly Pinot Noir, with some Chardonnay for brightness and citrusy zest, this brilliantly clean wine has an incredibly fierce mousse. It seems to boil in the glass, and the followup mouthfeel is as creamy and refined as any California sparkler in memory. The Pinot asserts itself in delicate touches of raspberries and strawberries. Delicious and compelling now. Try with sushi.
Mainly Rolle, this is a plump, melon- and peach-scented white that also features hints of almond and licorice. The fruit is almost honeyed at times, yet still retains a sense of freshness, with some chalky minerality on the finish.
Mainly Shiraz (87%), this is a meaty, savory and plummy red at a reasonable price. Hints of vanilla and cola impart additional complexity, while the mouthfeel is creamy, cushioned by ripe tannins. It drops off just a little on the finish, but it's still a very good drop for near-term consumption.
Mainly Shiraz, this is dense and earthy on the nose, filled with dark fruit aromas. The flavor profile is similar, but this medium- to full-bodied red turns tart and lemony on the finish. Drink now.
Mainly Syrah, with a little splash of Viognier, this opulent, sensual wine floods the mouth with flavors of blackberry and blueberry pie filling, chocolate-raspberry truffle, red licorice, black pepper, clove and vanilla oak. Made in the modern, cult Cab style, it has high alcohol and is soft.
Mainly Syrah, with Cabernet Sauvignon. The wine was made with free run juice, which gives it very pure, strong fruit flavors and almost none of the earthiness you might want for balance in a complex red wine. It's also very new oaky. The result is massive cherry, raspberry, cola and bacon flavors that are jammy and sweet.
Mainly Syrah, with lesser amounts of Grenache and Mourvèdre, this is a very soft, sweet, fruity wine. It tastes like a dried raspberry, milk chocolate, brown sugar and nougat candy confection, with enormously high alcohol.
Mainly Touriga Nacional with 30% Cabernet Sauvignon, this is a structured wine. The perfumes of the Touriga are balanced by the tannins of the Cabernet to give a wine that's dense and firmly full in the mouth. Wood-aged, it has stylishness and a good promise for aging. Drink from 2018.
Maison Bouachon is an old négociant house based in Gigondas. It's now owned by the Skalli family who is trying to raise the level of the wines. This Côtes-du-Rhône cuvée is a promising effort, boasting plenty of black cherry fruit to go with hints of leather and game. The fruit shows a hint of sur-maturité, yet remains fresh, while the mouthfeel is round yet not unstructured. Drink now–2010, possibly longer.
Maison Louis Jadot's Willamette Valley project continues to bear fruit and has increased the production of this entry-level cuvée. A lovely, chunky mix of purple and black fruit, it's beautifully proportioned, with plenty of power, lacking only the depth of the older estate vines. It finishes on a lacy note of minerality.
Maison Louis Latour doesn't make this pricey Pouilly-Fumé, but is responsible for its commercialization in the U.S. Slightly grassy nuances accent gooseberry and grapefruit aromas, while the palate picks up a pleasant creaminess and weight. The crisp finish is dry and flinty, garnished by fresh green herbs.
Major olive and charred aromas ride on top of herbal black-fruit scents. This is loud on the palate, with probing acidity and mild tannins. The flavor profile is herbal, with stewed plum and blueberry accounting for the fruit components. On the finish, this feels solid and tastes minty.
Make no mistake—the model for this wine can be found among the classified growth white wines of Bordeaux. The barrel influences are many and varied, layering in a mix of smoke, caramel and cracker; and the fruit is supple and beautifully blended. White raisins, Asian pears, pineapple and peaches blend together gracefully, and the alcohol remains at a moderate 13.8%.
Make room in the cellar for this heavyweight! Talk about a monster wine; but there's also finesse, character and style to it. Alabaster is the top wine from the Eguren family's new Toro winery, and it's big, tannic and loaded with spice, molasses and syrupy black fruit flavors. Rich, long and fierce on the finish, with tannins and heat to resolve. Best from 2012 through 2020.
Make this wine a little drier and the score would rise. As things are, it's just too sweet and one-dimensional in jammy raspberries and cherries, while oak brings buttered toast and roasted coconut flavors that are candy sweet. Good as it is, it palls after a while.
Makers of textbook Prosecco, Mionetto's extra-dry sparkler is lush and pulpy with aromas of lemon blossom, melon, beeswax, pear and oats. Count on good freshness in the mouth. reinforced by lemon candy flavors.
Makes a strong statement for the potential of Chardonnay in Chile, with powerful toast and hazelnut aromas playing opposite fruit comprised of peaches and Granny Smith apples. It's barrel-fermented and aged, but stayed only a relatively short time in wood, so you can still taste the fruit and all of the nutty, leesy complexities. Editors' Choice.
Makes an interesting contrast with the J.J. Prüm bottling from the same site, weighing in at a full 1.5% less in finished alcohol, and showing mineral-inflected passion fruit flavors and a touch of vanilla. The sweetness is finely balanced by mouthwatering acidity on the finish.
Makes for nice drinking right now, because of the abundance of forward, jammy blackberry and cherry fruit. On the other hand, the tannins are considerable, and the acidity is evident, so it could age over the next six years.
Making a vintage only from Chardonnay, the Gimmonet family is able to bring out the best of the year. This wine retains its crispness, minerality, almost chalky texture and fresh pear flavors. Its freshness promises aging potential.
Making Pinot Noir this sensually delicious is only half the effort. The challenge is to provide balance. Winemaker Jenne Lee Bonaccorsi succeeds wildly with this wine. The vineyard is planted entirely with the Dijon clone 115, and the wine shows the purest raspberry and cherry fruit—focused and intense. Yet there are all sorts of earthy, mushroomy, oaky complexities. Gorgeous now, and will hold for at least six years.
Making strides for admittance to the Big Boy’s Club is Fetzer, with reserve wines like this. A plush, complex, elegant beauty, with classic Bien Nacido notes of sun-dried tomatoes, hard spices and black-cherry fruit, with the required French oak influences. It’s a young wine that needs a year or so to open up.
Making the best use of the privileged land around Mount Sainte-Victoire, this is a rich full-flavored wine. Produced by the major Rhône house of Chapoutier, it has a fine pedigree. That heritage leads to rich fruit that is scintillating with acidity and lifted by a light herbal edge. The wine will be ready to drink from 2018.
Making top-flight Marlborough Pinot Noir wasn't easy in 2014, so this is an especially notable effort from Kevin Judd. Classic savory, forest-floor notes frame black-tea and plum flavors in this concentrated, richly textured wine. Drink now–2022.
Making wine since 1936, Marsuret's San Boldo Brut opens with sharp notes of white pepper and dried hay followed by citrus, peach and white flower. The wine shows thin lines with a watery consistency.
Making wine since 961, Pietrafitta presents a crisp, fresh Vernaccia that shows the best characteristics of this historic white wine from Tuscany. Lemongrass, kiwi and peach aromas rise to the front of the bouquet.
Malbec (46%) makes up most of this blend followed by 23% each Cabernet Sauvignon and Merlot and finished with Cabernet Franc. It offers aromas of dark plum, currant, cocoa and spice that are followed by generous, textured and full blue and black-fruit flavors that bring a lot of hedonistic appeal. Coffee flavors linger on the finish.
Malbec and Bonarda are the lead grapes in this four-variety blend that shows improvement from the 2004, which was tough. Loads of ripe, dark fruit lead the way, with chewy, dense berry flavors coming next. It's bolstered by warm, oaky hints that settle on mocha and spice, so it fits the familiar style of what is good Mendoza wine.
Malbec and Petit Verdot are the other two grapes in this juicy, toasty blend. There's plenty of black cherry fruit, and equally generous flavors of mocha and toast, all wrapped together around ripe, slightly grainy tannins.
Malbec and Petit Verdot each make up 37% of this wine, with the balance in Cabernet Sauvignon. The Malbec pops aromatically, suggesting clove, spice and plum. The palate is well balanced, with supple black cherry flavors and a persistent finish. It brings a lot of appeal.
Malbec and Syrah both make up just under a third of this wine, with the balance Mourvèdre, Sangiovese and Tempranillo. It shows some reduction out of the gate, along with barrel spice, herb and blue and black fruit. The flavors are soft and supple, showing a pleasing sense of balance.
Malbec from Chile may not seem as natural as from Argentina, but you will not go wrong with this stocky, soft, lightly baked offering. The palate has a touch of herbal lift to accent the black fruit, while the finish is firm, comfortable and consistent.
Malbec from Marmande, between Cahors and Bordeaux, is softer and smoother than Cahors. It has the same ripe, juicy black fruits, with tannins that are already well integrated into the wine. The finish brings out spice and light acidity.
Malbec is an extreme rarity in this tiny appellation. This one brings quite light cherry and spice aromas followed by quite sweet cherry flavors. It brings appeal but one wants more aromatically.
Malbec is likely to become a signature red for àMaurice, as for a number of other young Walla Walla wineries. This excellent bottle proves the point. It's fragrant and deep in color, with verve, tangy blackberry and currant fruit, polished slightly grainy tannins and a seductive, mouth-coating finish. Just the right touch of earth, herb and licorice to give it added interest through the finish.
Malbec is on the list of allowed grapes in Bordeaux but is rarely found now because it used to be difficult to ripen. This rich, structured wine shows that the situation has changed. It's ripe, full of black fruit and likely to mature well. Drink from 2018.
Malbec is probably the most under-rated Washington red, but a wine such as this may change that. It's beautifully styled, tight in the midpalate, but with a broadly fruity entry that mixes berry and plum, cassis and chocolate, with a vein of mint. Winemaker Chuck Reininger has a masterful touch with tannins, and as with the rest of his reds, this is smooth and seductive, without harsh edges but with firmness and flesh. Young and primary, it looks to be a wine that can age for up to a decade.
Malbec is relatively new and rare in Washington, and it is still some years before most of the vines are mature, but the potential is there. This is 100% varietal, quite light, with forward fruit suggesting cherry, plum and berry. It's balanced with good acids, but there is not yet much depth or detail.
Malbec makes up 73% of this blend, with 17% Cabernet Sauvignon, 8% Merlot and 2% Cabernet Franc. Dried herb and cedar give it an herbaceous character. Soft, moderate acidity provides a backbone against larger-sized tannins and a touch of bitter tobacco.
Malbec makes up just over two-thirds of this blend, with the balance Cabernet. Aromas of bay leaf, plum, green herb and barrel spice are followed by sweet lush fruit flavors that bring a sense of layering and density. Give it some time to open up.
Malbec makes up just under half of this wine, with the balance Cabernet Sauvignon, Petit Verdot and Merlot. Despite its young age, it seems quite evolved with aromas and flavors of raisins and dried cherry.
Malbec makes up just under two-thirds of this wine, with the balance Syrah. Quite pure fruit-forward aromas of blue fruit, herb and clove lead to a sweet plush rich palate that shows good midpalate density. The finish lingers.
Malbec may well be the next red grape to emerge as a star in Washington State, once the young vines have a few more vintages behind them. This is 100% varietal. Light and elegant, it's nicely detailed with a peppery, floral character and a welcome persistence. Take the best qualities of Beresan's Merlot, Cabernet Franc and Syrah and mix them into a single, more delicate varietal, and you have this lovely Malbec, which glides along to a finish with chocolaty, satiny tannins.
Malbec on its own doesn't always express much in California but this wine has a huge personality and a lot of varietal character, with its heady aromatics of blueberry pie and baking spice. Medium in body, it remains spicy across the palate. The finish is long lasting, with a note of dried plum.
Malbec with 30% Merlot; Numina starts off with dark mineral and crude oil aromas that give way to floral scents before flavors of cherry, blackberry, chocolate and pepper. There's a lot going on and overall this attempt at a high-end, powerful red blend is successful. It's much better balanced than many of Salentein's “bigger” wines, including Primus.
Malbec, Cabernet Franc and Petit Verdot are the building blocks of a grippy, chalky and bold red wine, strong in blueberry, blackberry and leather. Around those more concentrated layers are contrasting accents of cedar, dried herb and red currant.
Malbec, Cabernet, Tempranillo, Petite Sirah, Grenache and Mourvèdre are all here. Fruity and forward, this shows the same strong streaks of vanilla, tobacco and chocolate flavors as the rest of the Milbrandt reds.
Malbec, Merlot and Petit Verdot are included in this wine that's black-purple in color, with a thick density to its dusty black fruit. Cedar, tar and tobacco weave in between blackberry and currant, finishing in a powerful grip of tannin.
Malbech Gli Aceri is a smooth and refined wine with elegant consistency and vibrant aromas of cherry, pomegranate and small berry fruit. It makes a light but fresh impression in the mouth and leaves long- lasting mineral tones. The winery is located where the Veneto and Friuli meet in northern Italy.
Maldonado is set in a fairly cool area of the Napa Valley, almost as far south as one can go. This resulting wine reflects that tension of minerality and crisp mouthfeel while providing a decadence of spiced apple and lime. Light and sublimely textured, it's subtle and sophisticated.
Malolactic fermentation and oak aging have made this wine sweetly buttery and rich, with underlying waves of mangoes, Meyer lemons, pineapples and papayas. It's a big, flamboyant Chardonnay.
Malolactic notes and spice lead to plentiful stone-fruit flavors. Barrel notes provide accents.
Malty, earthy aromas of cassis and prune are the opening. The mouthfeel is creamy at the edges, with vitality in the middle. Flavors of pastry, chocolate-covered malted-milk balls and raisin finish with a low pulse. Drink now.
Malty, earthy, roasted berry aromas become more chocolaty as this wine breathes. An oaky, resiny palate is saturated and shows spicy, peppery black-fruit flavors along with some heat. This Bobal-Merlot blend sizzles on a full-throttle finish that's not shy on oak.
Malvasia is an aromatic variety, like Riesling or Muscat. This wine is bone dry and brims with mouth-cleansing acidity. Flavorwise, it's all oranges and tangerines, with hints of honeysuckle and white pepper. There's something tangy and layered that makes it terrifically interesting. Try as a refreshing alternative to tart wines, like Sauvignon Blanc or Pinot Grigio.
Malvasia is one of the workhorse grapes from southern Italy that never gets enough respect. This expression from Molise offers mature aromas of yellow fruit, summer flowers and pear. It has an easy disposition and cheerful character with a lean texture and sweet fruit flavors.
Malvasia is widely planted across Italy with clones that vary in aromatic intensity. Despite the grape's deeply historic roots in this country, it is rare to find it vinified in the manner of this vineyard-designate expression. The wine opens with a deep golden color and bright aromas of exotic fruit, pineapple and sweet summer peach. The mouthfeel is rich and soft with just a playful dab of sweetness that would pair with country pâté.
Man O' War's 2008 Dreadnought put the winery on the map, and, although not quite as dramatic, the 2009 is a worthy successor. Aromas are lifted, peppery and cherry-filled, while the flavor nuances include smoke and pepper-cured meats. The wine is medium bodied and is marked by silky tannins and crisp acids. Drink now–2018.
Managing to be both brisk and rounded on the nose, this bottling by veteran Rick Longoria shows ripe nectarine, sea salt, white peach and lime rind aromas. The palate is quite flinty at first, then opens to light Meyer lemon juice, Gravenstin apple flesh, sea salt, white sesame, chive and jasmine flavors. Excellent now, but will drink excellently all the way through 2024.
Mancini has 20% Carignane field-blended within, and shows burly, thick black fruit at its core. Integrated oak supports black cherry and pepper. A dustiness on the palate that finishes ripe.
Mandarin-orange zest, cut Asian pear, lemon blossom and slight beeswax show on the fresh nose of this bottling by young winemaker Mike Callahan. It's extremely dry on the palate, like licking limestone, with hints of nectarine blossom and lemon-skin flavor.
Mandarin orange and orange-blossom aromas leap up from the glass. It drinks sweet with abundant orange flavors that linger.
Mandarin orange Creamsicle, Cool Whip with vanilla bean and lemon-butter aromas show on the nose of this richer bottling from a winery that overlooks both Silicon Valley and the Pacific Ocean. Vanilla and butter also entertain the palate, but not in an overpowering way, boosted by cotton candy and a touch of dill-like herbs.
Mandarin orange, jasmine and honeysuckle aromas leap up. It drinks medium dry with a broad feel and a floral lift on the finish. The palate wants a bit more acid but this wine is appealing.
Mandarin peel flirts with the aromatic zest of Seville orange. The concentration of flavor is immense and has the verve, drive and linearity of a jet-engine on on takeoff. The palate slows down the motion and captures the nuanced flavors of Seville orange—tinged green, bitter, juicy and tart at the same time. This will not reach its finish line for years but will provide racy enjoyment all the way. Drink 2018–2030.
Mandarin zest and the tenderest suspicion of rose petals hold lots of promise. This satisfying aroma continues on the medium-sweet palate where sweet citrus flesh meets spicy, aromatic orange peel. Lightness of touch marks this as a paradigm of subtlety, and its purity lingers.
MandraRossa's well-priced Fiano  offers Golden Delicious apple, banana and almond skin. The wine has a candy-like quality overall, but it's also genuine and simple with an easy approach.
Mandrarossa is the flagship wine of the all-women team at Bortolomiol. This Extra Dry style strikes a perfect balance between fruit and floral sweetness and cleansing acidity. Serve this beautiful wine at cocktail hour.
Manene is a very attractive Cerasuolo di Vittoria (a blend of Nero d'Avola and Frappato) with loads of blueberry and wild berry followed by almond, cola and spice. It tastes light, crisp and tonic and would pair with lightly fried sardines or calamari.
Manfred Felsner obviously enjoys the spicy character of Grüner Veltliner, because, like all his wines from this varietal, this has spice in spades. But it also has good fresh acidity, which emphasizes the green fruit character of the wine, bringing out the crispness of the year. Screwcap.
Manfred Prüm's 2009 Wehlener Sonnenuhr Kabinett is a bit bigger than usual, and perhaps a bit drier as well at 9% abv, but it still displays hallmark notes of slate, lime and apple. Fruit, mineral and gingery spice notes linger on the finish.
Mango and melon blend with crushed vitamin on the nose of this Viura-Malvasia-Garnacha Blanca blend. This feels wide and fairly full, with modest acidity. Resiny flavors of sawdust shade apple and vanilla notes, while this is oaky and nonaggressive on the finish.
Mango and peach aromas offer immediate attraction. With ripe fruits, light minerality and crisp acidity, it's almost ready to enjoy. Drink from the end of 2014.
Mango aromas and flavors give a sense of the sweetness of the wine. It is rich and full bodied, with spice and pepper notes just hinting at acidity. Keep the wine for 3–5 years.
Mango aromas bring out the tropical character of this superripe wine. It is soft and creamy, maybe too much so, since it lacks a crisper edge. It is ready to drink.
Mango aromas drive this rich wine, full of honey as well as spicy fruits. It is not so much weighty as intense, with a sense of warmth. Now mature and ready to drink, it still retains a youthful fruit character.
Mango, citrus and candied white-fruit aromas set up a weighty yet vital palate with melon, apple, citrus and gooseberry flavors. On the finish, mellow flavors of stone fruits and mild acidity create a pure, solid ending. Drink immediately.
Mango, grass and dusty aromas lead to a fresh mild simple palate. This tastes of pithy citrus fruits and stone-fruit pit, while the finish blends slight bitter notes with slightly tropical ones. It's 70% Verdejo and 30% Sauvignon Blanc.
Mango, papaya and vanilla aromas are lightly tropical and chunky. The palate is plump and fair. Flavors of green melon, papaya and mixed tropical fruits finish steady and with a reprise of leesy, yeasty vanilla.
Mango, presumably, is the dog pictured on the label. This is a heavily-extracted, somewhat bitter Merlot, with fruit flavors of blackberry syrup, alcohol at 15%, and still a fair amount of green bitterness to the tannins. Notes of iodine and anise come into play in the finish.
Manincor's fragrant Sauvignon delivers passion fruit and honey framed by drying mineral and ash. The mouthfeel is compact and crisp with a spicy touch of milled white pepper at the end.
Mannina gets some nice accolades for its Sangiovese, and is planting its new vineyard with several different Italian varieties. This new release shows Chianti-like structure, color and texture. It's ripened to pretty strawberry fruit flavors, with suggestions of tobacco leaf and plenty of acid. Neutral barrels were used, allowing the fruit to remain in focus.
Mantele is a bright and luminous Sauvignon with immediate aromas of mango, kiwi and pineapple. The winemaking approach here puts an emphasis on purity, elegance and straightforwardness.
Mantonico is among the most cherished native grape varieties of southern Italy, and this luminous expression by celebrated Calabria producer Librandi offers an interesting mix of elegance and power. The wine boasts thick natural density and there's a bright note of zesty spice on the close.
Mantus, a 100% Merlot from the Montalcino area of Tuscany, shows territory-driven aromas of mineral and white stone backed by plush fruit and loads of cherry. It's a fine, elegant wine without that extra ripeness or jamminess you sometimes see with warm climate Merlot.
Manuel Olivier has an obvious interest in this lesser-known white grape. And with this wine— fresh, crisp, lively—he brings out all the green apple and bright, nervy acidity.
Many 2000 Barolos are showing signs of retreating into their shells, none more so than this. This was initially very dumb, and only after a good deal of swirling and plenty of time in the glass did it begin to show anything. At last, dark fruit,  earth, rose petal and road tar began to emerge. On the palate it was tannic and again took its time to open, but again it showed some complexity, with a medium finish. A wine that needs a decade in the cellar.
Many are now playing with the low-alcohol, nervy side of Chardonnay, but Doug Margerum succeeds more than most. This bottling is light in the glass, with clean and crisp Asian pear, nectarine and mandarin pith aromas. The palate is tightly wound and energetic, showing sharp citrus and rounded strone-fruit flavors. Drink now–2030.
Many of Oregon's best winemakers are scrambling to acquire Shea grapes. This small-scale producer does a fine job. Its Shea designate is a captivating wine loaded with blueberry, blue plum, black raspberry and a touch of violets. One-third new French oak brings a vein of chocolate. The balance is impeccable. Drink this with enjoyment immediately, or cellar it through 2025.
Many Okanagan wineries turn out respectable Gewürz, but this one has more precision, focus and complexity than the rest, with a detailed mix of citrus and apple fruits, immaculately set against bracing acids. There is some sweetness, which serves to pump up the midpalate, but the acids rule.
Many people feel Fiano represents southern Italy’s most promising white grape, and after tasting this rendition, who can argue? The flavor package is pineapple, citrus and wet stones. The structure and mouthfeel are what many Italian whites strive for but never reach. An elegant wine.
Many things happen here at once: there are rose petals, clear blossom honey, ripe yellow pears, bitter orange, roasted hazelnuts and green tea—unlikely companions that unite surprisingly well in this complex, nutty and layered wine with pleasing concentration and length.The wonderful seam of acidity lifts everything onto a different plane.
Many vineyards were sourced for this dry rosé, made from a selection of Pinot Noir clones. Beautifully pale rose petal color, its aromas and flavors lean herbal before fresh notes of raspberry and strawberry set in. The finish is intense.
Many vintners are now using stone and concrete vessels to craft part of their blends, but this Niven family project goes all the way by bottling their stone-aged wine solo. Light in the glass, the wine shows aromas of honeysuckle, Meyer lemon pith, Bosc pear skins and crushed limestone. The palate's grippy texture carries bright, acid-powered flavors of Granny Smith apple, nectarine and Mexican lime.
Many wineries have dipped into this Petaluma Gap-grown vineyard for grapes, and now MacPhail does. The wine shows the cool-climate crispness of the region, with zesty acidity. It's bone dry and minerally, a Chablis-style Chardonnay with tangerine fruit and some new oak sweetness.
Many wineries source fruit from this exceptional vineyard, but few make a better wine than this. Fragrant, elegant and smooth, it's tight and detailed, with a toasty edge to pretty cherry fruit. It flows gracefully into a finish laden with milk chocolate highlights and a streak of cola.
Manzwine, which is based in the Lisboa region, also has vines in the Douro. This wine is now mature, ripe and full. It has great concentration balanced by a silky texture and fine, soft tannins. Blackberry fruits and final acidity are just touched by a hint of pepper from the alcohol.
Maple-syrup aromas and a practically syrupy texture make this full-bodied wine taste sweet, while baking spices like cinnamon and vanilla accent the deep, ripe blackberry and black-cherry flavors. It's a very tasty wine for oak lovers.
Maple-tinged oak aromas are huge and frame equally massive black-fruit scents. A tight clampy palate needs time to soften and expand; it's hard and unyielding now. Flavors of black fruits, coffee, chocolate and heavy oak finish firm and peppery, with a reprise of grabby, grating tannins. Drink from 2020 through 2030.
Maple and cinnamon aromas and sweet-seeming flavors come with a soft texture in this simple, entry-level wine that has an atypical personality for a Cabernet.
Maple and clove aromas scream of oak, and not toasty, spicy oak. Following suit, this is creamy and less than fluent on the palate. Furthermore, this tastes of clove and creamy oak more than actual fruit.
Maple and sweet spice aromas are followed by medium-bodied fruit and barrel flavors. Baking-spice flavors linger on the finish. The oak stands out.
Maple syrup, coffee and dried peppered meat lend this wine a distinctive aromatic profile. It feels medium in weight, offering bright acidity and fine, chalky tannins for support. A flavor of toasted popcorn kernel surfaces on the finish.
Maple, black fruit and cocoa aromas lead to lighter styled dark-fruit flavors. The barrel influence at times seems a bit heavy, with the flavors not able to stand up to it.
Maple, brown sugar, caramel and cinnamon powder aromas portend sweetness. In the mouth, this is fairly heavy and syrupy, with moderate acidity. Caramel and mushroom flavors finish fragmented but with potency.
Maple, mocha and raisin aromas announce an oaky, fully ripe wine with roasted tomato notes. The palate is saturated with mixed berry, spice and chocolatey oak flavors, finishing with heavy residual tannins. Drink this oaky powerhouse through 2028.
Maple, toffee and citrus-peel aromas are appealing. This is a touch soft when it comes to the mouthfeel, while flavors of maple and brown sugar finish with a distinct flavor of sautéed mushroom and white pepper.
Maple, toffee and leather aromas combine nicely on a nutty, driving bouquet. The palate feels narrow and compact, with pointed flavors of saline, nuts and dried apricot. Finishes with power. Made from the Pedro Ximenez grape, not the more common Palomino.
Mar de Palha (seaweed) is a reminder of the closeness of the ocean to the Chocapalha estate. This is a rich, wood-aged wine, full of dark plum and berry fruits with almost-sweet tannins. It's ready to drink in a rich, young fruit way, although it will be even better from 2016.
Maray Chardonnay is crisp and mineral-driven on the nose, but not overly fruity. This is lean-bodied, with cidery, tangy acidity and dominating flavors of limestone-influenced citrus and stone fruits. It's a modest Chardonnay with finesse but not a whole lot of flavor.
Marc Beyer has succeeded well, with a crisp, mineral style of wine that can marry well with so many fish and seafood dishes.
Marc Mondavi, who is the eldest son of the late Peter Mondavi, has a reputation as a bona fide water witch, hence the name of his wine project. This is his first venture into Oregon, and it's a welcome addition to the growing ranks of value Pinots from the Willamette Valley. Elegant and affordable, it's loaded with soft, accessible cherry and chocolate flavors, smooth as silk.
Marc Piro broke away from his day job at Au Bon Climat to produce this first vintage of his own delicious wine. Cranberry and pomegranate aromas meld with sagebrush, thyme and peppercorn on the nose. Bright energy pops on the palate, showing cherry, cranberry, sage and bay leaf flavors.
Marc Piro continued to hone his craft under Jim Clendenen at Au Bon Climat, and that expertise shows in this bottling, which combines Presqu'ile and Bien Nacido Vineyards to produce a wine that's both zesty in the underripe style yet full of fruit as well. Aromas of wild oregano, thyme, tapenade and red cherry lead into a palate full of tantalizing acidity, with tart Montmorency cherry, tangy tomato and fennel spice.
Marche's Passerina grape is known for making easy-drinking and enjoyable wines like this one. It has delicate pear and tropical fruit flavors, with a restrained mineral note on the finish. Perfect to match with light, everyday fare.
Marchesale is an excellent Syrah with an inky, black appearance and intense aromas of blueberry, plum, prune, black pepper and crushed stone. The wine shows incredible richness and density and lasts long on the palate thanks to its firm, succulent tannins.
Marchesi di Barolo delivers a rich, concentrated expression from the Serragrilli cru with mature cherry and candied fruit aromas along with bright nuances of Spanish cedar, barbecue spice and cigar box. The wine is astringent at this young age, but has the pulp and heft for a long aging future. Drink after 2017.
Marchesi Fumanelli delivers a spice-forward Amarone with great intensity and a broad, far-reaching approach. There are aromas of cherry, blackberry cardamom, cumin and cinnamon. The wine is slightly raw and very sweet in the mouth.
Marcillac is a tiny appellation tucked away in the France's elevated Massif Central region. Made from the local grape Mansois (also known as Fer Servadou or Braucol in neighboring Gaillac), this wine is finely perfumed and ripe with berry fruits. With a cool, tannic structure, the wine is firm while fruity. It is not going to take long to be ready to drink, so just wait until the end of 2016.
Marcillac is one of the more remote French regions located in the hills of the Massif Central. Mansois is the local red grape, and here it has produced a perfumed wine, with red berry fruit that's lined with herb and lavender notes. It has a tense streak of acidity that cuts through the palate, leaving a balance of fruit and dry tannin.
Marco Felluga's creamy Chardonnay is exactly the kind of wine you'll want to pair with butter chicken and mashed potatoes or lobster. There's great consistency and density here and the wine is redolent of yellow rose, apricot, exotic fruit and light almond shadings.
Marco Felluga's Mongris Riserva Pinot Grigio is a sophisticated and complex white wine that has been enhanced by creamy oak tones. Aromas here include dried apricot, toasted almond, vanilla and baked bread. The wine's texture is rich, dense and very satisfying. Pair this wine with lobster or crab.
Marega offers a broad and thick expression of Sauvignon with creamy density backed by fragrant aromas of yellow rose, melon and pink grapefruit. The wine sits firm on the palate thanks to its silky texture.
Marginally better than the regular Chardonnay, this offers thin flavors of sour apple in a wash of acidity.
Marginally fresh on the nose, with aromas of black tea and compost, this is sugary and confected. Hickory and syrup-like flavors end with the tang of barbecue sauce.
Marginally riper and plusher than Rusack's other two Pinots, but not by a lot. This is still a lean, earthy wine, short on flavor and long on acidity and tannins. Sift through the herbal, bay leaf and sage tastes and you'll find a note of cherry. Aging may help.
Marianne's is made from Syrah grapes grown in the vineyard of the same name, the grapes pressed and resulting juice fermented on its own, making for a relatively meaty style of rosé, dry, with aromas of tart raspberry and an almost apricot fuzz, Sauvignon Blanc quality. Pair with stinky cheeses.
Marie-Amélie is the daughter of the Henriets and her cuvée is a fine blend of ripe fruits from the difficult 2010 vintage. It has a crisp element as well as fresh acidity and delicious apple juice and ripe pear flavors. A crisper element gives a balanced wine that has soft acidity at the end.
Marimar's Don Miguel Pinot Noir typically starts out as a tannic, fairly closed young wine that needs some bottle age. The '05, from a cool vintage, accentuates that tightness, offering a slightly bitter wine housing cherry, currant, cola, mocha and oak flavors. It's very dry and complex, and will easily age for many years.
Marimar's first Albariño is unquestionably one of the best ever to hail from California. Made without oak, it's modest in alcohol, giving it a light, transparent mouthfeel that transmits pure, bone dry flavors of peaches, grapefruits and guava, with a touch of Sauvignon Blanc-like gooseberry and enough acidity to make the palate whistle. A real beauty, especially with Asian fusion fare.
Marimar Torres frankly calls the planting of these 2 varieties in her estate vineyard, which had previously been to Pinot Noir and Chardonnay, experimental. Much work needs to be done to perfect them. The wine, as it stands, is dry and acidic and one-dimensional in cherry and currant fruit. It requires greater levels of complexity and nuance.
Mario Battaglio offers a truly fantastic expression of Nebbiolo from the hot 2007 vintage that is packed tight with intensity and larger than life aromatic opulence. In a surprise twist, the wine also boasts a feminine side thanks to delicate aromas of wild flowers, licorice and light graphite or mineral shadings.
Mario Marengo's Barolo offers spicy notes of clove and nutmeg at the back of bright berry, cola and coffee. The wine boasts generous fullness and depth thanks to its ripe tannins and long, silky feel. Drink in 5–10 years
Mario Schiopetto and his sons, Carlo and Giorgio, draw astonishingly intense flavors from the lees contact this wine has until bottling.It is powerful with rich, spicy fruit and flavors of pepper, vanilla and apricot.
Marion produces some of the best Amarone available today, but this expression from the 2007 shows a touch of green fruit on the nose. Notes of dried sage and olive segue to a sweeter, plusher sensation in the mouth. In fact, the finish is extremely chewy and long.
Marked by a great big burst of ripe fruit, this Merlot is distinctly New World in origin. You can taste the sunshine in the purity of the blackberry, cherry and plum flavors. With complex but soft tannins, it's so polished, you can drink it by itself.
Marked by a lean minerality, this Chablis-style wine is not one of those fat, opulent Chards that dazzles with sheer richness. It's more subtle than that, and more acidic. Structure, in fact, is the name of the game here, with its lemon and lime flavors that barely break into green apples. Fine now, if not served too cold, and for the next 2–4 years. Beyond that, wines of this kind go quickly downhill.
Marked by a strong oak taste, this is a pretty common wine. The underlying flavors are of blackberries and chocolate.
Marked by a taste of salty caramel pretzel and baked apple, this is a full-bodied, robustly concentrated wine underpinned by sharp acidity. Peach, pear and melon flavors take turns playing supporting roles.
Marked by a touch of nail polish on the nose and a slight pickle-brine note on the palate, this is otherwise a medium-bodied, cherry-fruited blend of 70% Grenache and 30% Syrah.
Marked by a touch of struck flint on the nose, this wine delivers Sherwood's customary fresh nettle-like aromas and flavors. It's grassy and pungent yet light and zesty in style, with enough citrus fruit to help the greens go down easily. Drink now.
Marked by acidity, strong tannins and powerful fruit, this Cabernet is a three-way playoff. The fruit is the obvious early victor, flashy in plums, blackberries, cassis and cedar. But the astringency makes it difficult to enjoy now. Cellar for six years, and see what happens.
Marked by aggressive acidity and some dusty tannins, this Pinot is not showing well now. It's just too hard and tart. But the flavors are enormously ripe, and the finish is dry and silky and long. It all suggests cellaring to let the cherries, black raspberries and Dr. Pepper cola emerge from their tomb. Better after 2011.
Marked by an enormity of ripe, classic Syrah flavor, but also lots of intense mountain tannins that make this wine austere and hard in youth. Give it 2–4 years to begin to soften and allow the blackberries and cocoa to emerge.
Marked by aromas of raspberry liqueur, this is a sweet, listless Grenache. Sourced from a good site in Mendocino.
Marked by beautifully smooth, rounded tannins, this supple, polished Merlot offers very ripe flavors of cherries, red currants, violets, anise and sandalwood. If you like your wines when they're all primary fruit, drink it now. Otherwise, stash it away for three or four years.
Marked by both reduction and oak, this wine feels lifted with acidity, opening in a vibrant shock of strawberry and Mandarin orange. Velvety layers subtle tannin carry a spicy finish of clove and salty sea air. A beautifully balanced, complete wine.
Marked by bright acidity and jammy raspberry, cherry and cola flavors, this Pinot is nicely silky, but a bit one-dimensional. It has a long, spicy finish. Drink over the next 2–3 years.
Marked by brisk, citrusy acidity, this Pinot Grigio has orange, Meyer lemon and sweet green-grass flavors. It would pair well with Chinese and Vietnamese food.
Marked by brisk, cutting acidity, this Chardonnay is bone dry, with a steely, stony cut of mineral that's relieved by lemon and lime flavors. It's a severe wine by itself, but it should be food friendly.
Marked by chocolate, leather, tobacco, espresso, dark licorice and loads of pretty blackberry fruit, this is a defined, focused wine with a crisp, pristine personality.
Marked by crisp acidity and mint-infused cherry pie filling flavors, this Pinot finishes a bit sharp. It needs rich fare to soften it, like Ahi tuna or lamb.
Marked by crisp, zingy acidity that gives the lemon and lime fruit a mouthwatering tartness, this voluminous Chardonnay is perfect for drinking now, as a cocktail or with rich shellfish dishes. It's really elegantly constructed and stylish, a great restaurant wine.
Marked by crunchy, just-ripe cherry fruit and some slightly herbal shadings, this nonetheless offers solid value. Thyme and bay notes add nuance, as does the silkiness on the finish. Ready to drink.
Marked by deep, delicious flavors of chocolate, blueberries and blackberries, this is a lovely Cabernet to drink now. The tannins are firm, the finish long and spicy. Shows real Napa class.
Marked by dryness and crisp acidity, this Chardonnay has intricate flavors of pineapples, Meyer lemons, Asian pears and sweet, smoky oak, with a fine minerality. Classic and complex, it should develop in the bottle for up to six years.
Marked by dryness and rich acidity, this light- to medium-bodied Sangiovese has ripe flavors of red cherries and orange rind, with a tarry, asphalt or pine cone smoky spiciness. Good with steak and lamb chops. Drink now.
Marked by dryness and some heat from alcohol, this wine also has a rich core of ripe cherries. It's very strong and powerful, not a Zinfandel that's shy or apologizes for its brashness. But that's the essence of Rockpile. Drink this sturdy wine now, and the ideal food pairing is barbecue.
Marked by enormously ripe, powerful fruit flavors, this wine explodes with jammy blackberries, cherries and red plums. Oak adds even richer notes of toast and sweet caramel. Drink this deliciously soft wine now.
Marked by exceptionally rich, fruity flavors that finish candy sweet, this Merlot-based blend has cherry jam, blackberry, mocha and spice flavors and soft tannins. Drink it over the next 2–3 years.
Marked by excessive heat from high alcohol, with a jalapeño pepper burn all the way through. If you can get past that, it's dry and smoothly tannic, with rich berrry, currant, cocoa and spice flavors.
Marked by excessive oak, with toasty-sweet caramel flavors dominating the ripe blackberry and cherry pie flavors. Nice tannins, though. Drink now.
Marked by extreme dryness and tannic astringency, this 100% Syrah might benefit from time in the cellar, although there can be no guarantees with an unknown producer. It has a good core of black currants, black pepper and baker's chocolate. Try after 2009.
Marked by extreme oak, with charred, vanilla-infused aromas and spicy wood flavors. The underlying fruit is hard to discern under all that wood, but seems to veer toward peaches. Slightly sweet, with good acidity, it will please those who think oak and Chardonnay are synonymous. —S.H.
Marked by extreme ripeness, this Pinot is a blast of red cherry pie filling, red licorice and cola flavors, with a smoky note of bacon fat. Delicious, but a bit soft and simple in texture.
Marked by flamboyant oak, this wine is dominated by buttered toast and sweet butterscotch flavors. Down under all that is pineapple and mango fruit. Will appeal to fans of this oaky style.
Marked by flavors of white-sugared raspberry jam and buttered cinnamon toast, this is almost a dessert wine. It will satisfy fans of sweet red wines.
Marked by forward flavors of raspberries, strawberries, cherries and brown sugar, this blend is easy to drink. It has good acidity, and finishes clean and off dry.
Marked by fragrant plum aromas, this silky-textured wine adds cherries, anise and vanilla to the mix on the palate. It's medium in body, but round, with a long, complex finish. A delicious Shiraz to drink over the next 2-3 years.
Marked by fresh fruity acids and primary tastes of raspberries, cherries and cola, this is a pleasantly dry Pinot Noir. It's an everyday type that shows the silkiness of the variety.
Marked by fresh, sleek acidity and firm, dusty tannins, this is a Pinot to stash in the cellar for a while. It's just too tough and hard now. Give it 4–6 years to soften, and let the black cherries, red currants and cola mesh with the oak and transform with the magic of bottle age.
Marked by gritty tannins and a tang of acidity, this non-vintage Bordeaux blend turns rich in blackberry and black currant flavors on the midpalate. It's very dry, despite the sweet fruit. You can drink it now, but it's tannic enough to hold over at least the next eight years.
Marked by hefty tannins, this Cabernet is a little too astringent to drink now. With blackberry, currant and mineral flavors, it should develop for a while, but it could go downhill quickly, so it's a gamble. Production was 13,500 cases.
Marked by high acidity and stony minerals, this is an austerely elegant Chardonnay. Its natural lime and Meyer lemon flavors have been enriched with sweet oak. Shows the pedigreed finesse of its chilly climate estate origin. Drink now.
Marked by immediately likeable fruit in the form of raspberries and cherries, this pleasant Pinot has a rich coating of sweet, smoky oak. It's the most accessible of Williams Selyem's new releases.
Marked by its five months in wood, this warm, ripe and spicy wine is packed with rich black fruits and light generous tannins. It is a chunky wine, solid with its dry core while full and warm with its fruits. Drink now.
Marked by jammy citrus and tropical flavors and crisp acidity, this is a standard Chardonnay. It shows the oaky, caramelized notes that Americans love in this most popular white wine.
Marked by jammy fruit and high acidity, this Syrah is strong in cherries, raspberries and oak. It's not especially subtle, but it is pretty and polished, and could even acquire bottle complexity over the next 3–4 years.
Marked by modest apple and pear fruit on the nose, this is a fairly richly textured but dry example of Pinot Gris. It's not the most complex wine, but it fills the mouth with ripe tree fruits and a slightly warm finish. Drink now. 500 cases imported.
Marked by oak and thick, dark blue fruit, this wine also conveys a buoyant softness and prettiness. The study in yin and yang characteristics starts with a bang and develops complexity in the glass.
Marked by passion fruit and pineapple, with a bit of honey included in the mix, this is beginning to broaden out and lose a little bit of its vitality yet still remains attractive. Drink this medium-bodied wine before the end of 2014.
Marked by penetrating acidity that's almost stinging, this Chard is balanced with a creamy, buttery texture framing rich flavors of pineapple tart, Key lime pie and smoky butterscotch. Good price for a wine of this depth and complexity.
Marked by potent aromas of green apple and lime sherbet, this is an intense, flavorful Riesling that just lacks that little bit of finesse. It's dry and medium-bodied, with a slightly oily, slightly coarse texture. Drink it young.
Marked by powerful oak influences and sur-lie aging, this Kunde offering features strong, forward aromas of the ripest pears and apples, but maintains a light quality on the palate.
Marked by pronounced oak on the nose and entry, this wine unwinds slowly in the glass, though the intensity of toasted notes and richness never lets go. Along the way, there's a sour tang of salt and lime atop thick flavors of baked apple.
Marked by red berry fruits and soft tannins, this has a juicy character, with touches of wood aging that are already integrated. The aftertaste, with its fresh currant acidity and rounded fruit, shows that this will be ready to drink soon. Drink from 2016.
Marked by rich acids and tannins, this is a youthful Pinot that needs brief time in the cellar, or decanting, to let it soften and mellow. The tightness doesn't prevent the massive cherry, black raspberry, vanilla, cola and Asian spice flavors from shining through. Give this high quality wine until the summer of 2009.
Marked by rich, ripe fruit, this Cabernet explodes in blackberries, cherries and cedar. There's an earthy-sweet richness, like milk chocolate, and the tannins are thick, but soft, like velvet. Ready to drink now.
Marked by ripe blackberry and cherry pie flavors, this offers plenty of pleasure. It's clean, robust and tannic, and finishes with an array of spices. This should appeal to those who like Zinfandel on the soft, sweet side.
Marked by ripe flavors of raspberry and cherry jam, blueberry pie with the crust and black pepper, this Zin's fruit is the star. It's a little on the soft, direct side, but sure is delicious. Drink now.
Marked by ripe orange, apricot and mango flavors, this Sauvignon Blanc is rescued by brisk acidity that lends it a clean finish. A touch of oak adds hints of vanilla and buttered toast.
Marked by savory cranberry and raspberry, the wine is high in acidity with a soft texture and long finish. The palate is underlined by an herbal component rounded out by a hit of tar. Aged mostly in American oak this wine is ready to drink now.
Marked by simple pineapple and citrus flavors, this plump, fleshy-textured Chard turns unexpectedly crisp and slighly metallic on the finish.
Marked by strong acidity and minerality, this is an austere Chardonnay for drinking now. With a citrus flavor and a dry, honeyed richness, this sits on the elegant side of the Chardonnay spectrum.
Marked by strong, bright citrus and vanilla aromas, and a waft of freshly kneaded bread dough and toast, this charming wine has limeade flavors with a toasty finish. It’s dry and has class and refinement.
Marked by strong, ripe fruit, this Cab is a bit one-dimensional. It offers waves of blackberries, cherries, raspberries and chocolate, with a rich coating of sweet, smoky oak, and has a soft, melted mouthfeel. Seems at its best now.
Marked by struck flint and petrol notes on the nose, this medium-bodied wine is the most richly textural of Franklin Estate's three single-vineyard wines. Crushed stone and citrus notes linger through the finish.
Marked by substantial fruit, this Zin offers a burst of ripe blackberries, blueberries and black cherries, spiced with cinnamon and cloves, and clothed in smoky, sweetly toasted oak. Mountain tannins give it a thick, astringent mouthfeel. A very fine Zinfandel that's a little high in alcohol, but it doesn't feel hot.
Marked by sugary orange, apricot, lemon and vanilla flavors, this Viognier is a bit simple on its own. Balanced with crisp acidity, it will pair well with slghtly sweet Asian fare.
Marked by superripe, jammy blackberry and currant flavors that taste like they were baked into a pie, this Cab also has plenty of sweet, caramelized oak. It leaves little to the imagination. Good, but would benefit from greater nuance and complexity.
Marked by sweet, jammy fruit and oak, this wine is quite good, but doesn't show much complexity. It's smooth and silky, with pie-filling flavors of blackberries, raspberries and cherries, wrapped into firm but fine tannins. Could develop bottle complexity down the road, but it's a gamble.
Marked by the crispness of the acidity, which makes for a tingly feeling on the tongue, this dry bubbly has citrus and yeast flavors.
Marked by two things, a very great spiciness and a robust body, this Zin comes from vines that are more than 80 years old. The crushed black pepper, anise and cinnamon notes frame soft, jammy flavors of berries and chocolate. Good price for a Zin this interesting.
Marked by zesty acidity and dryness, this Chard shows long hangtime, ripe flavors of pineapples, lemons and sweet green apples. Minerality grounds the fruit, making the wine savory and clean. Gets better as it warms in the glass, a very good sign.
Marked by zingy acidity, this Malbec shows Cabernet-like black currant flavors and strong, rich tannins. Bone dry, it needs a good steak to punch through the astringency.
Marked on the nose by scents of berry, rhubarb and leather, this wine morphs on the palate to offer flavors of prune, chocolate and date. Although the tannins are supple, the wine's substantial alcohol (15.8%) shows through on the finish. Probably best consumed in its youth.
Market Vineyards wines take their names from the financial world, which leads to the question... Merval? Turns out it's the common name for the Argentine stock exchange (not a blend of Merlot and Valium). This is a fine, Washington-style Malbec, the tannins ripe and slightly grainy, with fruit flavors of strawberry compote, cassis and blueberry. Ground coffee permeates the finish.
Markham has been a reliable Petite source over the years, and succeeded even in the difficult '98 vintage. Rich blackberries and blueberries are dusted with black pepper. The one indication of a tough year is the dry, tannic finish, but it should work fine with a rare steak. —J.C.
Marks a welcome return to the magnificence of the 2002, although more recent vintages haven't exactly been slouches. The '05 is amazing, a densely structured, deeply flavored Bordeaux blend that's mainly Cabernet Sauvignon. Shows classic notes of cassis, currants and black cherry liqueur, while 70% new oak adds enticingly rich layers of sweet toast and smoky vanilla. The tannins are pure, classic Napa, very refined and ripe, offering solid structural support with no trace of astringency. Beautiful now, and should slowly develop for many years.
Markus Huber manages to get great ripe, full flavors from his Grüners. That's the main character of this wine, from a single vineyard, that offers rich creamed pear and nutmeg flavors along with a shot of acidity to contrast. Screwcap.
Marlargo's wide range of wines includes this big-boned, rather chewy offering from Heathcote. Mint, chocolate and cassis flavors are pretty standard fare, but well executed, with a dusting of dry tannins on the finish. Drink now–2016.
Marlargo appears to be a reasonably successful attempt at fashioning a pan-Australian brand, sourcing fruit from different parts of the country. This Clare Riesling starts with scents of talcum powder and lime sherbet, then follows those up with similar flavors. It's muscular and taut, even a bit austere, clocking in at only 11.4% alcohol. May develop through 2015.
Marmalade, raisin and a hint of tropical fruit are balanced by the dry botrytis of this rich wine, which is based on the same grape varieties as Sauternes. It is elegant and ageworthy, but is also ready to drink now.
Marmandais is on the way to Cahors from Bordeaux, and the Malbec grape seems to have stopped off to produce this firmly tannic wine with its dark fruits and dense structure. A juicy, spicy character leaves a firm, solid aftertaste.
Marmorelle, a blend of Chardonnay and Malvasia Bianca, delivers an awkward, slightly thorny bouquet of chopped sage and mint. You'll also get background notes of white stone and drying talc powder.
Marred by a vegetal taste, this has hot, thin cherry and oak flavors. The blend is Mourvèdre, Zinfandel and Grenache.
Marred by aggressively hard tannins and acids, this Syrah's berry-cherry flavors finish thin and bitter, with a green edge. The chilly vintage took its toll. Drink up.
Marred by the faults that can and do plague Zin. Uneven ripening resulted in green, stalky aromas and flavors that are lean and tannic on the finish. Meanwhile, a cloying residue of sweetness marks the middle palate. Unbalanced and awkward.
Marred by unripe asparagus notes, this Syrah is tough to like despite its smooth tannins and some good blackberry and chocolate fruit.
Marrenon's luxury cuvée aged in oak is 90% Grenache and 10% Syrah and is full-bodied without being tough or overly muscular. Cherry preserves are wrapped in a coat of coffee- and chocolate-tinged oak. Drink now and over the next couple of years.
Marrying cranberry fruit to a stiff, herbal spine, this offers sensory highlights of hemp, thyme and oregano. Though reticent aromatically, this wine earns your interest with its nicely-threaded herbal elements and substantial, albeit stiff, finish.
Marshmallow sweetness and oak aromas give it a confected nose, while the mouth is weighty, concentrated and sappy, with mildly raspy berry and plum flavors. More spicy than herbal, with sweetness and forward oak on the finish. A full-force wine, but one that's fairly basic.
Martella's Hammer Syrah, which is a statewide blend, consistently is as good as, if not better than, its more expensive bottlings. As in the past, the '06 is very dry, crisp and somewhat tannic. What it lacks in fruity richness it more than makes up in structural balance and elegance, but you'll find enough cherry, currant, tobacco and sweet oak flavors to satisfy.
Martha Clara's Riesling is dry in style yet soft on the palate with sweet tones of honeyed apples and white peach. Fresh and juicy with a mouthwatering acidity, it finishes on a puckery lemonade note.
Martin & Weyrich continues to struggle with this difficult variety, just like everyone else who tries it in California. The wine retains its naturally high acids and hard tannins, and the cherry and leather flavors have a Paso-style sweetness that makes the finish sugary.
Martin Mittelbach rolls out this intense, concentrated wine, which packs spice, ripe pineapple and apricots and a final floral character that fills the mouth. A wine to age for at least four years. Screwcap.
Martin Ray has done a great job combining vineyards from multiple counties to produce this supple, polished, affordable Cabernet Sauvignon. With some Merlot and Cab Franc for complexity, it has flavors of black currants, cherries and smoky oak, and is fully ready to drink now.
Martin Woods wines are aged in Oregon oak, mostly neutral. This is exceptionally fragrant, with whiffs of violets, mint and body powder. Supple on the palate, those scents connect directly to flavors of rose petals, raspberries and red plums. The finish is as smooth and soft as the entry, with a gentle dusting of cocoa powder.
Martini goes big with this flashy, splashy, small-production Cabernet. Made in the modern cult style, it's soft as velvet, with ultrarefined tannins and a brisk hit of acidity for balance, plus flavors of blackberries, black currants and dark chocolate. Really pleasurable now, and it should reward up to 10 years in the cellar.
Martummè is an austere Taurasi-style Aglianico (from the Sannio region, however) that places emphasis on richness, elegance and sophistication. Deep and penetrating in the mouth, it delivers a long succession of spice, leather, tobacco and black fruit aromas. Very nice.
Marvelous details of tea, honeysuckle and lemon mark the entry of this exceptional Riesling. It's vivid and textural, with terrific acidity, backbone and length—cellar worthy for sure.
Marzemino imparts both freshness and crisp fruit flavors. This expression of the grape offers forest berry, blueberry and almond skin. The wine would pair with light pasta or risotto dishes.
Marzipan, marshmallow, cotton candy, churned butter and pie crust show on the very buttery but fascinating nose of this bottling, made by a winery that likes lots of bottle age. Broad, hearty, ripe and delicious flavors of butter, meringue and vanilla are leveled by sour yellow apple touches and an intriguing chive and Maui onion element.
Mas de Monistrol always seems to please. This rosado is dusty and smoky on the nose, with lightly roasted fruit aromas peeking through. The flavors are more in the cherry and cranberry field, so in terms of mouthfeel it leans toward tangy, racy and pulsing. And who would want it any other way?
Mas des Bressades is one of the standard-bearers of Costières de Nîmes, and this rosé is a perennial favorite. Red berries and cherries lead the way, wrapped around a core of citrus acidity. It's light to medium in body, with a pleasantly silky feel to the finish.
Masaréj is Castello del Poggio's top expression of Barbera d'Asti, but this vintage shows warm characteristics of earth, smoked bacon, bresaola, prunes and plums. It doesn't seem to have what it takes for long aging, so drink up.
Masculine and brawny, this is tightly packed with bold aromas of cured meat, tobacco, blackberry jam and toasted oak. It's thickly extracted and modern, with a luscious, sweet, plush finish.
Mashed berry aromas are joined by toasted notes on the palate. Sprightly bubbles form a foamy mouthfeel, with sharp acidity driving to the finish.
Massara is a gorgeous, seriously beautiful expression of Barolo with dark concentration that follows straight up to the wine's rim. Opulent aromas are of forest fruit, cherry cola, licorice, mesquite shavings and root beer. The wine has all the qualities for a long aging future including acidity, tannins and pulpy fruit tones.
Masses of black cherries and blackberries ultimately come across as a bit simple, but satisfying. There's plenty of flavor in this medium-bodied red, and the fruit is fresh rather than confected, with a hint of cocoa on the finish. Drink now–2020.
Masses of cherries and raspberries in this single-vineyard wine, and also lots of acidity. It cuts across the palate like a squeeze of lime juice, tart and mouthwatering. Oak shows up in this equation as sweet buttered toast. Altogether, it's a complex, elegant, delicious wine that will develop bottle bouquet over the next 10 years.
Masses of dusty spices mark this balanced, delicious Zinfandel. It has the polished balance and rich tannins of a Napa Valley Cabernet, but with Zin's wild berries, cherries, currants, briary, brambly tones and textures, and of course all those savory spices.
Masses of lemondrop candy, pineapple tart and mashed ripe pears in this marvelous wine, but that's not all. Buttered toast, crème brûlée, bananas sautéed in butter and brown sugar are some of the additional complexities. That makes the wine sound sweet, but it finishes dry. High in alcohol, but balanced, this flamboyant Chardonnay is best enjoyed now.
Masses of sweet blackberry jam give this Cabernet an easy deliciousness. The fruit and oak are balanced with fine tannins and a gentle scour of acidity. Not one for the cellar, but it will benefit from an hour or two in the decanter.
Massive and dark up front, with gritty aromas of herb, cola and black olive. It feels chunky, ripe and full bodied, bearing an herbal, minty flavor and notes of black fruit, licorice and earth. A chocolate/carob flavor marks the finish.
Massive blackberry, cherry, currant and mocha flavors characterize this dry, potent Syrah. At the age of five, it's round and mellow in the mouth, with firm tannins and a gentle scour of acidity. Just beginning to show its stuff. Drink now–2018.
Massive blackberry, vanilla and marshmallow aromas are voluptuous. A just-right mix of lushness and tannins determines the palate, which hosts toasty flavors of chocolate and blackberry. A smooth finish with firm but manageable residual tannins is intense but not rough. Drink through 2028.
Massive chocolate, black cherry and cassis flavors mark this Cab, not to mention a liberal quantity of sweet, toasty oak. Although it's dry, it tastes as sweet as a dessert pastry. Not an ager, it should be opened by 2016.
Massive essence of Cabernet Sauvignon, a triumph. Shows huge waves of blackberries, black currants and cassis, dark chocolate, earthy minerals and considerable oak, which is tasteful and unobtrusive, With its dryness and perfect balance, it will easily negotiate the years. Should be fine well past the year 2020.
Massive fruity extract characterizes this Cabernet. With noble tannins and explosive black currant, cassis and dark chocolate flavors, it defines the modern Napa cult style of soft, delicious complexity. Good to go now, but you're better off holding it for 8–12 years.
Massive in structure and very generous in flavor, this wine has light vanilla and nutmeg aromas, but dark and potent blackberry and espresso flavors smothered in a thick layer of fine tannins. There is no denying the wine's richness but it holds everything in a dry, firm texture to achieve great balance. Best to drink from 2018 to 2028.
Massive, decadent. Opens with extraordinary aromas of cedar, black currants, cherries, chocolate, sage, pepper and anise, with hints of roasted game. Feels very round, smooth but powerful. Almost sweet in red and black currants and chocolate. So refined, absolutely delicious. Beautiful, lush, complex, soft. Should age.
Massive, dramatic, beautiful, intense, but young and firm in tannins, with a cut of fresh acidity. Shows concentrated blackberries, black currants, violets, minerals and cedar, leading to a long, penetrating finish. Very great Cabernet, vibrant and potent, just tremendous in structure. Potentially a near-perfect wine with 4–6 years in the bottle.
Massive, flamboyantly rich, a real treasure in the mouth. Just dazzles with the intensity of cherries, black raspberries, Dr. Pepper, plums, sweet vanilla-scented sandalwood and a wild array of savory spices. The wine is a small-production barrel selection from the estate vineyard, which is in the heart of the Green Valley. Drink now and through 2013, at least.
Massive, opulent, oozing in pineapple créme brulée, honey, buttered toast and cinnamon spice flavors. Totally decadent, and fortunately set off with brisk, citrusy acidity. Calling all lobsters, and don't forget the drawn butter. Sheer hedonism in a glass, at a fantastic price.
Massive. Made from 100% Cabernet, and lavish in new French oak, it's an impressive wine, but not one you want to open now. Everything is on steroids, with a heart of blackberries and currants just waiting to emerge. Cellar through 2011 and try again.
Massively fruity and oaky, this is an atom bomb of a Chardonnay. You either love this style or you hate it. The pineapple tart, apricot, pear, peach, crème brûlée, buttered toast, vanilla cream and cinnamon spice flavors go on and on. Beyond the utter richness is firm acidity and a bracing minerality. Defines California-style decadence, but drink now, as the wine will quickly go downhill.
Massively fruity, this is an apple/pear bonanza, fleshy and almost lasciviously delicious. The huge fruit flavors convey an impression of sweetness, though this is not identified as off dry. It has tremendous density and length.
Massively oaky aromas of spice and clove dominate the nose on this blend of Monastrell, Syrah and Garnacha. It's tannic and burnt on the palate, with little but creosote and clove for flavors. An all-oak finish brings bitterness.
Massively rich and ripe with blackberry jam, chocolate, anise and spice flavors, this Zin doesn't leave much to the imagination. You can taste the California sunshine and heat in every potent sip. The alcohol is very high, yet the wine wears it well. Drink now.
Massively rich and ripe, a big, glamorous Chard that caters to the contemporary style. It's front-loaded with white sugar, tropical fruit and oak flavors. Sometimes less is more.
Massively rich and sweet in blackberries, cherries, cola and oak, this Cabernet trades complexity and dryness for sheer razzle-dazzle. It's an impressive, show-offy wine, but if you want to cellar it, you're a gambler.
Massively rich with flavors of raspberry and cherry jam, chocolate, anise and oak, this soft, easy blend is mostly Grenache and Syrah. It's a bit soft in style, but the tannins are fine. Drink up.
Massively rich, with pronounced, sweet, smoky oak flavors and a rich vein of tart, creamy lees highlighting the underlying fruity ripeness. Shows flavors of grilled pineapples, tropical mangoes and pears, balanced with crisp acids. Tremendously delicious and compelling.
Massively ripe in pineapples, limes, green apples and lemons, this Sauvignon Blanc is clean and brisk in acidity. It's an upscale, fancy white wine that finishes just a little sweet in jam.
Massolino's Parafada Barolo is a stunningly beautiful wine with bold, confident aromas of black fruit, tobacco, cigar box, cherry cola, clove, nutmeg and vanilla bean. The mouthfeel is bright, lively, velvety and, generally speaking, the 2006 vintage represents a big jump over 2005.
Massolino delivers a beautifully compact and elegant Nebbiolo with soft layers of spice and red fruit enhanced by bright intensity, menthol layers, licorice and cherry cola. Thanks to the wine's structure and persistency, you could try a pairing with crispy roast pork.
Masterfully puckering tannins greet the palate, challenging the taster to discern the hidden waves of blueberry, vanilla and black licorice behind the wall. Full-bodied, it needs plenty of time and air before enjoying.
Mastroberardino's Radici (Italian for “roots”) is one of the best Fiano di Avellinos you can find. The wine is luminous and crisp with well-defined mineral notes that shade notes of citrus and stone fruit. Try it with fish or vegetarian foods.
Mastroberardino has created an easygoing Aglianico with defined aromas of wild berry, spice, resin and black pepper. The wine is lean and compact in the mouth with a streamlined feel and a crisp, bright finish.
Mastroberardino offers a linear and crisp Greco that unveils a sure mineral vein of chalk and brimstone backed by citrus, pear, apple and fleshy white peach. The mouthfeel is thin and compact, yet the natural freshness leaves a lasting impression.
Matariki's 2008 is a medium-bodied, slightly grassy effort, with ripe passion fruit and nectarine flavors framed by subtle hints of smoke and herb. It's concentrated but harmonious at the same time, making it very easy to drink.
Mataro is another name for Mourvèdre. The wine tastes like a good Zinfandel, very dry, not too alcoholic, with savory, black pepper-infused flavors of wild black and blue berries, licorice, gingersnap cookie, and sweet leather. The feeling in the mouth is just fine, a smooth, full-bodied caress of sturdy tannins and brisk acidity.
Match stick and oily white-fruit aromas come in front of a round, somewhat fat palate with warm, oily flavors of lychee, banana and spice. This falls off toward ripe banana and blandness on the finish.
Match stick and sulfur notes fade into citrus and kiwi on an O.K. nose. Kind of late in its life already, this smells big and pulpy. Apple and bitter-melon flavors finish citrusy. Drink immediately.
Match stick, tropical notes and green banana aromas make up the nose. This is dilute in feel, with a hint of generic tropical fruit. Drink now.
Match this easy wine with brick oven pizza on sourdough crust or juicy grilled sausage. Made with the Dolcetto grape, the wine is loaded with bright fruit tones of blueberry and black cherry and offers a thick, creamy mouthfeel.
Matching tart red fruit to the vineyard's characteristic gun-metal minerality, the wine cloaks itself in a light coat of ash and stone. Crisp acidity puts a tight focus on the stylish, resonant finish. Delicious now, it's built to age. Drink now–2030.
Matchstick and cider scents are the key aromas on this fresh, citrusy, medium-bodied Cava. Punchy flavors of nectarine and orange finish mellow and fresh, with clarity and length.
Matchstick and flint arise out of the bottle before blowing off to show off a mix of herb and jalapeño around a well-oaked, robust white wine. The stronger, more savory characteristics evolve pleasantly into a fresher, rounder taste of tangerine that provides a freshness to the finish.
Matchstick and green pepper lead the aromas of this sweet-and-sour Moscato. Canned-fruit flavors bring some fruit to the palate but finish a bit syrupy.
Matchstick aromas are joined by a fleshy tropical character that defines this wine, which is aged in stainless steel drums, neutral French oak and a touch of new Acacia. Robust and ripe, it offers a boldness of vanilla and melon.
Matchstick sulfur and background red-fruit aromas lead into a simple palate that's wet and lively but doesn't offer a lot to latch onto. Generic citrus and cherry Lifesaver flavors finish with a note of briny salt.
Matchstick, mushroom and licorice nib aromas add character to this fading but textured wine that struggles to offer peach and nectarine flavors. Expect additional softness with each passing month, and along the way you should only hope to salvage some citrus, white chocolate and melon notes.
Matetic makes a clean, tropical, racy style of Gewürz that's a lot like Torrontés from Argentina. The palate is fresh with kick, while flavors of lemon-lime, lychee and passion fruit are true to the grape and set up a medium-length finish with exotic spice notes. This is perfect for Asian foods.
Matiú Brut is a very beautiful Prosecco with delicate floral and peach aromas offset by fresh, tonic effervescence. Pair this wine with crab cakes or shrimp cocktail.
Matias Riccitelli keeps the hits coming with this concentrated, extracted Malbec that looks like crude oil and smells like baked black fruits. Chunky, tannic and massive on the palate, this tastes of prune, black tea and licorice. A ripe medicinal finish with controlled heat is tannic and a bit tough to wade through. Drink through 2020.
Matriarch often measures up to the level of BOND and Harlan Estate itself. It is a blend of various BOND components. The '06 is a classically structured Napa blend, fat and flashy in youth, offering complex waves of blackberry and cherry tart, black currant, cola, licorice and sweet, spicy oak. There's a savory meatiness reminiscent of salty bacon. But the tannins are significant. Drink now through 2018.
Matthew Loso makes excellent Sauvignon Blanc, and this is no exception. Smooth, lush and creamy, it's bursting with concentrated fruit flavors of apple, peach and papaya—definitely not a grassy style by any measure. Everything points to barrel fermentation, including the lick of fresh cream in the finish.
Matthias Pippig delivers a brilliant bottling on this smoky and ripe expression, with aromas of bacon grease, black pepper, violet and plump mulberries. The palate is thick and juicy, with lots of pork fat and dark fruit, though with the acidity and tannins required to provide balance.
Mature already, with aromatic notes of berry, lemony oak and root beer. The flavor profile is at first medicinal, but it opens to reveal cherry, chocolate and cassis. The chewy finish is aggressive and forward, and all told the wine is round if a bit candied.
Mature and a little waxy on the nose; this is a plump, fruity, semisoft wine with apple, pineapple and melon flavors. It's round and fairly mild, with plenty of taste, width and drinkability. Drink soon before it softens even further.
Mature and smooth up front, this is showing rooty, earthy black-fruit aromas that are loamy and ripe. A shot of lively acidity creates good flow, while flavors of ripe, baked, toasty berry fruits are dark in nature and suggest espresso and bitter chocolate. A crisp, peppery, lightly burnt-tasting finish is smoky and long. Drink through 2019.
Mature and smooth, showing brown sugar and caramel sweetness alongside tobacco and soy. Drink now.
Mature and sound on the bouquet, but more snappy and sharp overall than you might anticipate for a 2001. Aromas of tobacco and bramble lead to flavors that you'd expect: more tobacco, dried plum, sour cherries, etc. Long and lean on the palate and finish, with pulse but a shortage of richness. It leaves you wanting more body and fruit.
Mature and with swathes of ripe fruit, this is a concentrated wine. Tannins give a firm core to the velvet-textured blackberry fruits. Richness and a sense of power are aided by the spice, pepper and dry aftertaste. Drink from 2018.
Mature apricot, Spanish broom and a hint of candied citrus aromas lead to the extremely ripe dense palate along with honey and a confectionery note. A taste of almond backs up the rather bitter finish.
Mature aromas of dried blackberry and cured meat immediately waft from the bouquet, while secondary scents of raspberry, macerated cherry and sweet spice follow shortly behind. Medium-plus in weight, with fine yet gripping tannins that linger long on the pepper-spiced finish.
Mature berry aromas carry a strong sidenote of raisin. This Tempranillo from the Granada area is tightly wound, with crisp, dry flavors of prune, vanilla and raw oak. Overall this seems a bit cooked and past its prime.
Mature berry, black plum, truffle and dark spice aromas take center stage. The chewy palate doles out crushed raspberry, tart cherry, licorice and clove flavors. This is fresh and balanced with firm, refined tannins. Drink 2018–2026.
Mature berry, blue flower, toasted oak and a whiff of cake spice lead the nose. The ripe, full-bodied palate offers stewed cherry, raspberry jam, vanilla, espresso and a licorice note alongside assertive, close-grained tannins that leave a drying finish. It closes on a raisin note.
Mature berry, dark cooking spice and blue flower are some of the aromas that emerge on this firm red. On the palate, ground pepper, clove and licorice accent a black cherry core while brisk acidity provides the racy framework.
Mature berry, new leather, spice and balsamic aromas lead the nose. The bold palate doles out baked cherry, black raspberry, white pepper, clove and grilled herb balanced by firm, refined tannins and fresh acidity. A tobacco note closes the finish. It's already almost accessible but will drink well for years. Drink 2017–2026.
Mature berry, pressed rose petal and exotic spice pave the way on this easygoing red while the medium-bodied palate boasts juicy black cherry, clove and a hint of coffee. Round tannins provide support. Drink through 2018.
Mature berry, toast, espresso, fennel and a balsamic note lead the nose. The firm palate doles out Morello cherry, raspberry jam, powdered sage and white pepper framed in assertive, fine-grained tannins.
Mature berry, underbrush, leather, fennel and a whiff of grilled herb meld together in the glass. The firm, vibrant palate shows ripe wild cherry, black raspberry, licorice, coffee and a balsamic note while bracing, fine-grained tannins provide the framework. Give this a few years to come together. Drink after 2020.
Mature black-skinned berry, licorice and white pepper aromas lead the nose of this fresh, juicy Nero d'Avola. The palate recalls fleshy blackberry and black cherry jam, rounded with smooth, ripe tannins. Enjoy soon.
Mature black-skinned berry, ripe plum, baking spice, violet and a whiff of earth are some of the aromas you'll find on this impressive red. The structured palate doles out juicy black cherry, crushed blackberry, vanilla and a dusting of cocoa framed in velvety tannins. Even though it's already accessible, it will continue to evolve and age well for years to come. Drink through 2028.
Mature black-skinned berry, ripe plum, menthol, leather and tobacco are just some of the aromas that emerge on this full-bodied red. The firm, spicy palate delivers dried black cherry, blackberry, ground pepper, clove, espresso and licorice alongside a backbone of youthfully assertive but refined tannins. Give it time to fully develop. Drink 2020–2035.
Mature black-skinned fruit, forest floor, leather and dark spice aromas come together on this hearty red. The full-bodied, assertive palate offers dried black cherry, prune, licorice and pipe tobacco framed in firm, fine-grained tannins. Drink 2017–2024.
Mature black-skinned fruit, menthol and dark spice aromas carry over to the savory, full-bodied palate, joining juicy black cherry, raspberry compote and dried herb flavors. Firm, fine-grained tannins and fresh acidity offer support and a seamless feel. Drink 2019–2027.
Mature black-skinned fruit, new leather, Mediterranean herb and dark spice are some of the aromas you'll find on this big, bold red. The brawny monolithic palate doles out ripe plum, black cherry marinated in spirits and cake spice alongside chewy tannins and the warmth of evident alcohol. Drink 2018–2025.
Mature black-skinned fruit, raisin, crushed purple flower and baking spice are some of the aromas you'll find on this bold wine. The chewy full-bodied palate offers dried black cherry, black currant, ground pepper and pipe tobacco alongside firm velvety tannins. An espresso note closes the lingering finish. Drink 2018–2025.
Mature black-skinned fruit, raisin, leather and a hint of menthol come together on this structured wine. The firm palate delivers dried black cherry, blackberry extract, clove, espresso and a hint of dried herb. Assertive, fine-grained tannins provide support but also an astringent finish.
Mature black-skinned fruit, truffle, underbrush, tobacco and leather aromas lead the nose on this powerful wine. The chewy, full-bodied palate doles out layers of juicy wild cherry, black raspberry, cinnamon, licorice and nutmeg, all framed in ripe, velvety tannins. The succulent fruit richness seamlessly supports the hefty alcohol. Drink 2017–2022.
Mature black cherry, leather, grilled herb, ground pepper and balsamic notes are just some of the aromas and flavors of this stunning Nebbiolo. It's well balanced with bracing, noble tannins and bright acidity but it still needs time to come together. Drink 2018–2035. Giuliana Imports, PDX Wine.
Mature black fruit, leather, wild berries and balsamic notes waft out of the glass. The solid palate delivers red cherry, toast and a whiff of orange peel alongside bracing tannins.
Mature black fruit, spice, underbrush and tobacco aromas lead the nose on this full-bodied wine. The round, robust palate delivers spicy plum, blackberry, ground black pepper and licorice alongside big but velvety tannins. The heat of alcohol is evident.
Mature black fruit, toast and spice aromas lead the nose. The firm palate is still tightly wound, offering baked black cherry, licorice and espresso balanced by youthfully assertive, taut tannins. Drink after 2019.
Mature black plum, roasted coffee bean, sunbaked earth and vanilla aromas emerge in the glass. The structured concentrated palate offers dried cherry, raspberry jam, espresso and clove alongside fine-grained tannins. A touch of cinnamon closes the finish. Enjoy 2018–2024.
Mature black plum, tobacco, crushed violet, cake spice and toast aromas mingle together in the glass. The taut full-bodied palate delivers dried black cherry, prune, espresso, orange peel and licorice alongside a backbone of close-grained tannins. This is still extremely young and tightly wound, so give it time to fully develop. Drink 2019–2029.
Mature blackberry, cherry and oak sensations are in the forefront of this Montepulciano and Sangiovese blend. The palate delivers ripe fruit along with espresso, mocha, licorice and spice, alongside firm tannins.
Mature blackberry, juicy cherry, smoke, coffee, mocha, clove, anise and tobacco come together on this fresh, savory wine. Bright acidity and supple tannins provide the polished framework.
Mature corny aromas of tortilla chips are particular and require a lot of air and swirling to show their best. This barrel-fermented old-vines Verdejo shows lightly oxidized flavors along with oak and apple. On the finish, this is plump, oaky and a bit bready tasting. Drink now.
Mature dark-skinned berry, forest floor, spice rack, chopped mint, eucalyptus and graphite are some of the aromas you'll find on this structured red. The chewy, full-bodied palate doles out black raspberry, juicy wild cherry, licorice and dried herb alongside tightly packed but ripe tannins. Best 2019–2026.
Mature dark-skinned berry, forest floor, truffle and chopped herb aromas unfold in the glass. The chewy palate doles out juicy black cherry, blackberry, licorice and an earthy hint of game alongside firm tannins.
Mature dark-skinned berry, leather, forest floor, eucalyptus and dark cooking spice aromas come together in the glass. The delicious palate doles out juicy black cherry, blackberry, white pepper, clove and licorice alongside round, chewy tannins.
Mature dark-skinned berry, leather, underbrush and dark spice are some of the aromas that emerge on this fantastic red. Made from ungrafted vines between 150 and 200 years old, the powerful yet polished palate delivers mature black cherry, crushed raspberry, cinnamon, licorice and white pepper alongside firm, velvety tannins. This still needs time to fully develop. Drink 2018–2031.
Mature dark-skinned fruit, aniseed and aromatic herb aromas play in the glass. On the firm palate, fine-grained tannins support bright red cherry, mint, rosemary and toast. Drink after 2019.
Mature dark berry, cake spice, baked earth, leather and a whiff of game are just some of the aromas you'll find on this impressive wine. The chewy palate offers ripe black cherry, crushed raspberry, cinnamon, white pepper and aromatic herb alongside a backbone of firm, ripe tannins and racy acidity. Drink 2019–2031.
Mature dark cherry and black currant aromas meet cola and vanilla on the nose. This medium-bodied wine saw 10 months in American oak, yielding a palate of dark blackberries, toasted almond and sweet pie spice.
Mature for Cariñena, but it's still a hard wine with juniper and other narrow aromas. The palate is almost sour, with tight tannins and noticeable astringency.
Mature fruit aromas of candied cherry and ripe blueberry are followed by drying minerals and talc powder. There's an interesting chewy sensation here that is flowed by luscious berry flavors on the close.
Mature fruit is veneered with oak and kissed with dusty cocoa and dry earth. Although this is losing freshness, it comes off as elegant and the tannins suggest that it may age for just a year or two longer.
Mature mealy apricot aromas lead to a spent palate with unfocused cidery flavors that taste old and demanding. This finishes heavy, pulpy and without much point or pleasure. Albariño is meant to be fresh and friendly, but this is neither.
Mature notes of dried apple skin, orange marmelade, toasted nuts and popcorn unfold on the nose of this rich, savory wine. There's a pleasant richness to the medium-bodied mouthfeel, with a smooth texture and final hints of apple core and cloved orange rind that linger long on the finish.
Mature orchard fruit and toasted nut aromas lead the nose of this wine while the ripe, medium-bodied palate delivers exotic fruit, yellow pear and candied lemon drop flavors. It closes on a confected note.
Mature orchard fruit, lychee, citrus zest and a balsamic note lead the way. The savory palate shows citrus zest and an unusual salty hint of cured meat alongside fresh acidity. A toasted note marks the finish.
Mature peach and stone fruit, honeysuckle and pine nut come to mind as do dried Mediterranean herbs. These aromas are forthcoming and generous, but also a bit muddy on first impact, which is why this wine hasn't scored higher.
Mature plum and a whiff of cake spice lead the nose on this straightforward wine. The ripe easygoing palate doles out black cherry extract and a hint of cinnamon accompanied by dusty tannins.
Mature plum, aromatic herb and a whiff of cocoa lead the nose. The dense palate offers toasted oak, blackberry extract and espresso alongside fine-grained tannins that leave a firm, drying finish.
Mature plum, baking spice and tobacco aromas lead the way on this structured red. Made with late-harvested grapes, the dense, enveloping palate offers black cherry extract, mocha, licorice and a confectionery note alongside velvety tannins. It closes on a dark chocolate note.
Mature plum, cake spices, baked earth, leather and a balsamic note all come together on this full-bodied, single-vineyard offering. The forward, savory palate delivers mature black cherry, clove and licorice alongside ripe, assertive tannins.
Mature plum, nutmeg, new leather and thyme aromas lead the nose. On the chewy palate, notes of licorice and clove accent a juicy core of ripe wild cherry while tightly knit polished tannins lend firm support.
Mature plum, ripe berry, baking spice, underbrush and a balsamic note are some of the aromas you'll find on this full-bodied wine. On the chewy palate, notes of cinnamon, clove and licorice add depth to dried cherry and raspberry. Velvety tannins give it just enough tension and texture. Drink 2018–2024.
Mature plum, scorched earth, grilled sage and a whiff of oak-driven spice aromas lead the nose. The soft, easygoing palate offers juicy black cherry, vanilla, clove and a hint of game alongside rounded tannins.
Mature plum, vanilla, toast and toasted oak sensations lead the nose. The palate opens with juicy black cherry and plum layered with coffee, dense chocolate and bitter espresso that slightly diminish the impact of its Nebbiolo pedigree and purity. It's already accessible but should also age well.
Mature smelling, with citrus peel, tobacco and molasses on the nose. The palate is a bit lean and acidic 10 years after harvest, with little expansiveness and driving, citrusy flavors of raspberry and red plum. Juicy but clampy on the finish.
Mature winter apple, oatmeal and the intricate aromas of dark pine honey give a complex, rich nose to this crémant. The honeyed notes become more pronounced with air and create a thrilling counterpoint to the streak of lemony freshness that pervades the palate. The mousse is integrated, fine and soft while the autolysis lends layers of brioche, oatmeal, earth and yeast. It has backbone, character and a beautifully long finish.
Mature woody aromas of foresty berry, cigar box and vanilla set up a palate that's mature but still fresh. Spicy oaky flavors of cherry and plum come with a hint of chocolate, while this ends with integrated notes of coffee and mocha. Drink through 2025.
Mature, definitely dry in character, with attractive wood acidity. Dark gold in color, it has just enough sweetness, but the style is certainly a sipping Port, not a mixer, giving an intriguing finishing austerity.
Mature, earthy and soft on the nose, with roasted, spicy, integrated berry aromas. Full but baked feeling, with maturity and monotone flavors of sweet berries that don't vary. It remains roasted and warm on the finish. Drink soon.
Mature, gritty and tight, this Montepulciano offers warm-climate aromas of ripe berry, spice and tobacco. It's soft and smooth on the palate, with a long, cherry-driven finish.
Mature, integrated scents of leather, undergrowth and cigar box veil the underlying dark cherry and plum fruit. The lissome palate becomes firmer toward the finish as the medium-grain tannins become palpable.
Mature, oily aromas of melon and sweet potato lack vivacity. This blend of Albariño, Caiño Blanco and Loureiro feels mature, with lightly oxidized stone-fruit flavors. A plump, dry-tasting finish indicates that it should be drunk right away.
Mature, ripe aromas of raisin, caramel, tobacco and fine oak form a pleasing, inviting bouquet. Drawing, edgy and still quite tannic in feel, this tastes rooty, baked and lightly stewed, with just enough berry and plum fruit to prop things up. On the finish, chocolate, prune and baked notes of pastry and cake are potent and delicious. Drink through 2027.
Mature, ripe aromas of rooty berry fruits mix with tobacco scents on a soft, raisiny nose. This is easygoing in feel, with jammy roundness. Raisin, cocoa and ripe berry flavors finish heady, soft and chocolaty. Drink now.
Mature, solid and alluring on the bouquet, with cigar box, dried leaves, citrus peel and mature berry fruit aromas. Stylish, lifted and fresh in the mouth, with herb, tobacco, caramel and dried fruit flavors. Composed throughout, with coffee and mocha on the finish. Drink now through 2014.
Mature, toasty aromas give this wine an immediate sophistication. It is full in the mouth, showing almonds, ripe toastiness, coffee and tight acidity. It's ripe and full-bodied while keeping a more nervy character that allows it to finish with a great lift. It's ready to drink.
Matured 18 months in French oak, this rich, velvety-textured Shiraz shows plenty of vanilla influence as a result. But there's also plenty of ripe blackberry fruit, and the overall impression is of a lush, fruity wine that would make a lovely steakhouse red.
Matured for 12 months in oak, this wine is full and ripe. It has juicy black currant fruits, plenty of firm tannins to balance and the typical minerality that comes from Douro schist. Drink this impressive wine now.
Matured in 50% new French oak, this wine offers medium concentration and appealing scents of rose petals, apples and cranberries. The tangy fruit is juicy and firm, and nicely balanced for cellaring.
Matured in 70% new French oak for six months, this is quite different from most Margaret River versions of this blend. It's more like a white Graves, with a silky mouthfeel and ripe, restrained fruit notes of fig and melon that linger on the finish.
Matured in large wooden vats, this is a wine that is so ripe and rich. With great fruit allied to an opulent texture, it is both spicy and full of tropical fruit flavors. At the moment, it is just bursting with fruit and will need time to calm down, so wait to drink until 2019.
Matured in used French barriques, this nevertheless shows touches of toast and cedar alongside tart, fruit notes of cranberry and raspberry. It's full bodied and richly tannic, with crisp acids that accentuate the tannins on the finish. Drink 2020–2030.
Matured on its lees for eight months in barriques, this wine offers aromas of crushed tomato vine, evident oak and vanilla. The palate boasts cantaloupe and green melon flavors, along with vanilla and bitter wood sensations.
Maturing well, this is a rich Champagne. Its fruit flavors have gained a golden glow of toast and almond flavors, while retaining a taut, textured acidity. Ready to drink now.
Maturing well, this ripe red-berry flavored wine is soft and rounded. It has just a hint of tannins and wood along with generous ripe fruitiness. The wine is full bodied, likely to be ready to drink from 2018.
Maturing well, this wine shows 2005's combination of richness and structure. It is built around firm, dusty tannins and big black-currant flavors, with a fine perfumed character from the wood aging. Ready to drink in a year, but it should age for several more.
Maturing well, yet with plenty of aging ahead, this is a firm and fragrant selection. It has a ripe berry flavor and a hint of truffle, with sweet acidity and a dense, rich structure.
Maturity comes slowly to a Sauternes, but this wine is almost there. Its fine sweetness is balanced by a lemon curd-like acidity while its rich botrytis is finely integrated with the opulent texture. Drink now.
Maturity gives a bruised apple aroma to the generous mellowness of ripe pear on the nose. The palate is more taut than the nose leads you to expect, but there is concentration and richness and more bruised apple skin texture. Fruit, evolved flavors and freshness make for an intriguing wine. Drink soon.
Maucamps is situated in Macau, just south of Margaux, giving it a stylish character. It has weight, of course, but this is given perspective by the structured black fruits and supporting tannin. A dry core will allow the wine to age. Drink from 2018.
Maucoil's 2013 is a sturdy, full-bodied wine. It's plummy, dense and earthy, with nuances of cracked pepper and mocha showing themselves on the palate. The finish—long, firm and peppery—bodes well for aging. Drink now–2025.
Maurigi is a young, dynamic estate located on the blackened slopes of Mount Etna. This hearty Cabernet Franc shows tertiary aromas of leather, tobacco, licorice and inky dark fruit.
Mauro Sebaste has produced a creamy, elegant Moscato d'Asti with lovely notes of white flower and soapy foam. Sweet flavors of peach and honey are followed by a touch of zesty lemon.
Mauro Sebaste is an up-and-coming winery to watch with a full range of Piedmont wines. This pretty Barbera from Alba shows big oak tones that need more time to integrate within the folds of the dark berry and sweet spice tones that are typical of this deeply beloved native grape.
Mauro Veglio's estate is a small, family run affair that turns out excellent results year after year. A deep understanding of the Nebbiolo grape results in wines that are distinguished by signature aromas of wild berries, mesquite, white truffle and fragrant cedar. Tight tannins feel polished and dry in the mouth and this Barolo should age nicely for many more years.
Mauro will always show you a lot, but frankly this 2005 seems soft and chunky. It has rich, baked, black-fruit aromas and then a mildly syrupy palate with huge blackberry and cassis flavors. The finish is wide and rich, but where are the tannins and structure that this wine is known for? Drink now for best results; it may not improve in the cellar. A Europvin, Christopher Cannan selection, imported by multiple importers, including Michael Skurnik Wines.
Mauve in color, this cold-fermented pink wine shows crystallized watermelon, effervescent pink lemonade and berry-lime sangria elements on the nose. It's very flavorful once sipped, with pomegranate and rose petal notes, proving ripe and tasty yet not overdone.
Mauve in color, this wine—an ode to Hearst Ranch architect Julia Morgan—shows strawberry pie and pink rose petals on the nose. Mouthwatering acidity on the palate is a touch boozy, with flavors of ripe strawberries, raspberries and lemon zest.
Mavrud and Rubin are both indigenous Bulgarian grapes. This wine conveys aromas of black cherry, dried cherry and eucalyptus, with flavors of tart cherry, cranberry and pomegranate juice. It is well balanced and has a long finish.
Max Reserva is the easiest, most fruity of the Errazuriz Chardonnay lineup for 2014. Aromas of vanilla wafer, barrel toast, smoke and white fruits announce a smooth but simple palate. Peach, melon and toasty oak are the key flavors, while this finishes a touch salty.
May be getting old but still welcoming and mostly fresh. Citrus, melon and mango flavors are flush and clean, and the finish is racy and fluid. Normally Albariño is a one-year wine, meaning you should drink it in the year immediately after harvest. Here's an '05 that's hanging in there and still showing kick. Drink now for best results.
Maybe a little more ripe and heady than some of its Chilean buddies, but this SB from Montes offers freshness, zip and good citrus, tarragon and other green-herb flavors. The feel is good, the character fresh, and the finish long and clean. Offers maybe a little more green-leaf character than some might like, but overall this is another fine value SB from Chile. Drink immediately.
Maybe a tad off the pace from the excellent 2008, but still a wonderfully rich, complex wine. Pale in color, it tastes fresh and lively, with raspberry and cherry sour candy flavors accompanied by a burst of zesty acidity. Enjoyable now, and should gain bottle complexities over the next six years.
Maybe it's the name, but there does seem to be a hint of saffron in the lovely bouquet. Finesse and complexity are the stated goals of the winery, expressed beautifully here in an elegant mix of black cherry, mocha and coffee flavors. The mouthfeel, texture, and smooth finish make it a pleasure to drink.
Maybe it's the Viura, becuase this $9 wine seems cleaner, rounder and slightly better than the winery's higher-priced pure Verdejos. Look for generic but fresh peach and citrus aromas and then lip-smacking citrus flavors. Finishes composed and clean, with lasting grapefruit flavor. 60% Verdejo and 40% Viura.
Maybe southern Oregon is too hot for white wines; at least it appears to be based on this flat, rather lifeless offering. The nose is like applesauce, while the palate is bland and lazy, with only a modicum of grapefruit working in its favor. A little banana and citrus pith on the finish save it from a worse fate.
Maybe the friendliest Hirsch bottling, this wine has wonderful complexity, medium body and a broad supple texture that make it a pleasure to taste. It has spicy lightly earthy aromas, plenty of raspberry, red cherry and rhubarb for fruit flavors, and a good sense of layering on the palate, followed by a long finish.
Maybe they took all the leftover wine and mixed it together?. A Rhône-style blend based on Petite Sirah, it's dry, tannic and jammy.
Maybe this wine needs some age, but right now it's strong in sweet jammy raspberries and cherries, and the oak sticks out, like a caramelized, sweet vanilla coat. Yet it has good acidity and a fine, silky structure. If only it finished drier and firmer.
Maybe you've seen the cool yellow wrapper with a shapely woman that   adorns this versatile Cava, but what's inside merits attention as well. After melon, banana and spice aromas the palate takes over with citrus and mango   flavors. Distinguished due to its solid mouthfeel and good natural carbonation. Pour on its own, with food or in a mimosa.
Mayo knows how to make sweetish Zins that should be dry. Here's their effort at an outrightly sweet Zin, and it ain't bad. Curranty, raisiny aromas lead to cassis and blackberry jam flavors that are immensely ripe, and the sugar level is dessert-high. It's warmly satisfying. Try with, or over, vanilla ice cream, and be happy. —S.H.
Maysie is a small Berkeley-based producer aiming to shake up the world with its take on single-vineyard Italian varietals and this rosato from certified-organic Sangiovese grapes is a great start. It's refreshing and light and dry as a bone.
Mazuelo is almost always a blending grape for a reason: it's limited in depth and weighty. So it's no surprise that this opens with leather, prune and bullish jam and liqueur aromas. The palate, however, is kind of sharp and lacking depth, while the flavor profile is juicy, herbal and folds in cassis and berry. Snappy and acidic for an expensive varietal wine.
Mazzei, operating from the beautiful Castello Fonterutoli estate at the heart of Chianti Classico, consistently delivers top-shelf wines and this expression upholds this proud tradition. The bouquet is rich and intense, with forest berry, chocolate, cigar box and spiced rum cake. Freshness, brightness and polished tannins appear on the close.
Mazzei, the family behind Fonterutoli in Chianti, is the maker of this 100% Sangiovese, which offers a strong, piercing nose of earth, leather, red fruit and oak. If given time in the glass, the muscular palate loosens its stern grip, unveiling a nice underlay of plum, berries and oak. Far better than pedestrian, this is a sturdy, well-made Tuscan red.
Mazzocco's style has settled into high alcohol, in this case 15.8%, sweet, jammy pie-filling fruit flavors, and soft tannins. If this is the kind of Zin you enjoy, it's for you.
Mazzocco's Zins are dependably superripe and high in alcohol. This '07 is a big, strong wine, offering flavors of blackberry and blueberry jam, spread onto buttered white toast and sprinkled with anisette. It's delicious and heady.
MBV's Te Tera bottling is “essentially a declassification,” says Paul Mason, the winemaker. It's certainly much more supple than the classic bottling, with attractive layers of black cherry, cola and spice. Drink this medium-bodied, slightly creamy-textured wine from now–2020.
McCay's Westside Zin, Trulux, opens with a strong bouquet of red and black fruit along with a suggestion of anise. Inviting, it's structured and smooth in tannins, with a bite of oak on the finish. Earthy and with great acidity throughout, it makes for a great food wine.
McCay is a producer to watch in Lodi and this wine is a perfect example of why. A blend of four different Zinfandels and Petite Sirah, it opens with a nose of baked blackberry clafouti with a bit of hazelnut and almond, a still-tight wine that with air shows a ton of structure and layered tannins.
McKinley Springs vineyard has provided the grapes, and Joe Gunselman has crafted a spicy, forward and aromatic Syrah, co-fermenting it with 5% Viognier. The light fruit flavors of raspberry and pie cherry—remain clear and fresh through the mid-palate, but fail to add to that slender strength in the finish. In fact, the wine turns a bit chalky, and feels prematurely dried out, without the complexity that made the glorious 2005 so memorable.
McKinley Springs vineyard sourced this outstanding blend of Cabernet Franc (45%), Cabernet Sauvignon (36%) and Merlot (19%). A complex and inviting, dusty bouquet of herb, olive and tart fruits introduces a wine with smooth moves and subtle details. A perfect mix of Washington fruit with a Bordeaux grip.
McManis excels at making good wines at competitive prices and this is a prime example. It's smooth, easy-drinking Pinot Noir, with cherry-vanilla layers from start to finish. Pair with roast chicken, turkey meat loaf or simple burgers; a nice quaff at a nice price.
Meager and slightly thin, this offers red fruit, herbal cedar and tobacco, though the flavors are subtle and hard to make out.
Mealy apple and orange custard aromas set the stage for this ripe, fleshy white. There's a roundness to the mouthfeel, as those notes continue through to the palate, though the finish offers a pithy citrus astringency that helps to enliven the experience.
Mealy apple aromas lead the nose. This basic brut has a soda-like feel and candied flavors of lemon and lime.
Mealy aromas of compostable white fruits lack freshness. This is high in acid but low on body. Briny flavors scream sauerkraut, while the finish tastes pickled and feels caustic.
Mealy aromas suggest that this wine is past its peak. The palate is unbalanced, with flavors of bell pepper and green fruit, showing hints tropical fruit. Drink now.
Mealy white-fruit aromas are lacking in clarity and freshness, while the flavor profile is based on pineapple. The finish is broad and heavy.
Meandering streaks of mineral oil and petrol hint at the developing maturity of this otherwise sunny, tangerine-scented Riesling. Dry in style, with a lush, expansive mouthfeel, it's balanced by a crush of wet stones and bitter white-tea notes on the finish. It's an elegant, complex wine to enjoy now through at least 2020.
Meandro, named after the horseshoe bend on the Douro that surrounds the Vale Meão vineyard, is the second wine from this quinta. In its own right, it is a fine wine, solidly based around smooth, rich black berry fruits and spice. Age for 5–6 years at least.
Meaning “from the vine,” this 100% whole-cluster bottling presents black cherry, tart pomegranate, graphite, baking spice and sage bark on the nose. There's lots of dark herbs and dark fruit on the palate as well as black-olive depth and black-slate minerality. With the density of herbs, it's a bit like chewing on sage and eucalyptus.
Meaning “The Thief,” Il Ladro blends 90% Sangiovese, 5% Cabernet Sauvignon and 5% Merlot. A silky smooth blockbuster of a wine, it dances in acidity with bright cherry, clove and spice throughout. The tannins are well-behaved and in the background, the finish exceptionally long.
Meant by the producer to be drunk all year (Quat'Saisons means four seasons), this ripe and rounded wine will go as well with a light summer lunch as with turkey at Thanksgiving. The fruit shows gently, warmly and with just the right amount of fresh acidity.
Meant to impart the meaning of the “true” Sonoma Coast, this bottling hails from Campbell Ranch near Annapolis. It impresses with its lush complexity: cherry grenadine and forest floor scents, with cardamom spice and a hint of orange peel. It's full-bodied and densely powerful.
Meant to provide value, this wine also offers big oak, smoke and a bittersweet taste of black-tea tannins. Shy in fruit, this has a slightly reduced effect on the finish.
Meant to reflect the three elements of terroir, nature and man, this small-production wine is well represented in compost, dried herb, mild tannin and oak. The acidity is moderate and in some ways disjointed, while the finish features highlights of vanilla and currant.
Meant to showcase the producer's classic style, this is made from 74% Pinot Noir and 26% Chardonnay, the lots chosen for their fruit forwardness. Succulent peach speaks quietly around bright floral aromas, while a richer undertone of hazelnut biscotti comes into play on the smooth palate.
Measured acidity lifts the generous green apple, pear, key lime and nutmeg flavors in this well-crafted vineyard designate from the cooler outskirts of Napa Valley. Subtle oak and weight allow the fruit to speak, seasoned with coconut flake accents.
Measured aromas of wild berry and exotic spice are followed by smoky flavors of cured beef in this easy, crisp Ripasso. Offers more depth in the mouth than it does the nose.
Measured oak cradles spicy pepper and a richness of vanilla-kissed black cherry and blackberry in this bold, full-bodied wine, that yes, would pair deliciously with wild boar.
Meat and bacon aromas introduce a wine that is taut, structured and high on the acidity. It has a lean, slightly dirty taste, which is not attractive.
Meat, bacon and plum skin aromas are followed by dense, ripe tannins, piled on by black, solid fruits. This is a powered, intense wine, with superrich fruit, but encased in dry tannins.
Meat, compost and leather notes mark the entry of this Syrah blended with smaller amounts of Mourvèdre and Petite Sirah. Light black pepper and red fruit flavors are sustained by a soft, round texture and lingering finish.
Meaty and also jammy, with popcorn and cedar aromas. Dry and complex, typical of the winery's style, and mildly astringent. The tannins are starching at this point, but should fade. Given time, the red fruit should emerge and conquer the youthful astringency.
Meaty and dense, this full-bodied red is expansive on the palate in well-defined layers of leather, blueberry and black pepper flavor.
Meaty and dusty, this wine from a Vineburg-based site is full bodied, ripe and voluptuous with a light dusting of black pepper and clove. Within its cradling of dense concentration, an underbelly of acidity allows for freshness within the power.
Meaty and full-bodied, with molasses, roasted blackberry and cola aromas. This is a fine example of affordable Toro; it's rich and balanced, not overripe or raisiny, with tannic grip, a chewy texture and lasting flavors of prune, blackberry and chocolate. Drink now through 2013.
Meaty and full on the nose, and convincing overall. The palate is a touch scratchy and raw, but it houses nice cassis, cherry and raspberry flavors. Some grit and bite to the finish is followed by flavors of caramel and sweetness, and overall the wine seems well made and natural. Drink now.
Meaty and intense, this Cornas shows some of the appellation's savory side, highlighted by streaks of raspberry fruit. It's medium to full in body, with a rich, velvety texture and a supple finish tinged with tossed coconut. Drink now–2025.
Meaty and leathery on first blush, with chunky dark-fruit aromas leading to a beefy palate with pure plum and blackberry flavors. Thick, layered and relatively deep, with a good DNA and commendable purity and overall quality. Very close to top-level Cab from Chile, with 15% Carmenère and 5% Petit Verdot.
Meaty and leathery opening aromas bring spice, herbs and a bit of everything. It's clacky and tannic on the palate, which shows good acidity and lightly herbal flavors of tomato, red berry and spice. Turns more herbal and oaky on the dry finish. Very nice and solid, but a bit herbal tasting.
Meaty and leathery, with sweet, salty bacon notes meshing with intense wild blackberry fruit, this Syrah is delicious and sexy. The tannins are wonderfully plush and refined, like satin. It's perfect to drink now with short ribs of beef or any kind of beef or lamb stew.
Meaty and roasted on the nose, with rubbery plum and blackberry aromas. This is a full-force wine with clacky, firm tannins and herbal flavors of cassis and dark berry. Finishes roasted, with an herbal character. Lively but coarse feeling.
Meaty and rubbery smelling, this has a wide and dilute mouthfeel. It tastes stalky and a little burnt, with red fruit flavors on the fringe. The finish is herbal, with some heat.
Meaty and rubbery, but that's young Bonarda. This is a sound wine with dark berry flavors, raisin and pulsing acidity. Still, there's modest roundness to the palate and length to the finish. Overall, it's tasty, full and borderline raisiny. Drink now.
Meaty and savory in style, with Syrah clearly playing a big part in the blend (70%; the other 30% is Grenache). This wine delivers authentic Southern Rhône Syrah flavors of asphalt, tapenade and espresso, devoid of any overt wood, remaining firm on the finish. Drink now–2014.
Meaty and savory with balsamic notes, it will need hearty food to tone its wildness and size. At 15.4% from a great vineyard, there's heat on the finish, that again food might tame.
Meaty and savory, this is surprisingly full-bodied and supple for a Yarra Valley Syrah. Blackberry and spice notes balance out the meatiness, imparting a bright, mouthwatering juiciness to the long finish.
Meaty and seemingly ripe up front, with plum and strawberry aromas. The palate has a tight, firm feel along with flavors of plum, raspberry and bramble. Healthy and forward for sure, with a tight finish based on tannins and slight bitterness. A good food wine but one that's limited in complexity.
Meaty and spicy, this wine is in an early stage of development. It has dark tannins that have an extracted, tough character. However, the weight of ripe fruit is all there, promising a rich and concentrated wine for the future. Drink from 2020.
Meaty and substantial on the palate, this wine comes from several vineyard sites and was fermented in stainless steel tanks. It has a juicy note of sweet, ripe red fruit that's inviting.
Meaty and very oaky, with resin, mocha and milky aromas that amount to a wood cutter's dream. Not surprisingly, the mouthfeel is more shocking and acidic than the oaky bouquet suggests; flavors are racy and tart, and then a bitter lactic quality comes on strong. Too much going on, with nothing pulling in the same direction.
Meaty aromas and scents of stewed red-berry fruits are rustic. This feels hard and high in unabsorbed acidity. A strong smear of buttery oak rests on top of edgy currant and red-plum flavors, while this is spicy and oaky on the finish.
Meaty aromas lead on the nose of this hearty wine supported by notes of black cherry, raspberry and espresso. These carry over to the palate along with toasted coffee bean, vanilla and black pepper. It's a tad shy on freshness and still tightly wound with bracing tannins that leave a drying finish.
Meaty aromas lead on the nose of this wine, with additional supporting notes of red cherry, black pepper and curing spice. It's easy on the palate, with medium yet fleeting tannins and balanced alcohol. The finish is fully loaded with spice, ending quite peppery.
Meaty aromas lead on to a fresher palate. There is intense acidity, crisp apple flavors and a touch of toast and lemon zest texture. The wine leaves a fresh, crisp aftertaste.
Meaty aromas of beef jerky and roasted game meet with licorice, black peppercorn and black raspberry on the nose of this bottling of a rarely used grape. The palate delivers lots of pepper and quite a bit of tannic grip, though flavors aren't too deep, with gamy elements the most prevalent.
Meaty aromas of blueberry and dark strawberry pair nicely with roasting pork, violets and teriyaki on this wine's elegant and complex nose. The palate combines beef jerky with milk chocolate, blueberry and blackberry, simultaneously savory with smoky meat and juicy with lavish fruit.
Meaty aromas suggest baked berry, prune and other ripe fruits. The palate is almost soupy in its richness, while flavors of molasses, berry and toast are ripe and concentrated. A roasted-tasting finish features notes of cooked brown sugar.
Meaty in the nose, with leathery aromas. The fruit flavors are in the plum class, and there seems to be a poached-fruit element there as well. The finish feels hefty and disparate; it has no real direction. Which basically describes this wine. It's full and tannic, yet it doesn't seem to have a goal, much less a path to travel upon.
Meaty in wild berry and leather, this is a high-toned wine with a gritty texture that evolves to become velvety in the glass. Generously ripe and rich in body, it's intense and fresh in equal measure, showing a complement of balanced brawn and beauty.
Meaty plum and Band-Aid aromas are less than exact but not bad or false for Pinot Noir. This feels a bit thick and gummy, while dense, spicy plum flavors finish mildly bitter as this winds its way down.
Meaty, brawny and substantial in every way, this powerfully robust and full-bodied wine is softened somewhat by floral notes of violet and lavender on the nose. Tannin and oak overpower the licorice and blueberry that lurk, finishing bittersweet.
Meaty, condensed and full of understated plum and berry fruit. This is a nice bargain Merlot with currant, plum and pepper for flavors, and then a dash of mellow coffee on the finish. With solid core flavors and an integrated mouthfeel, it ranks as a positive wine for the money.
Meaty, cuddly and kind is the best way to describe this big-boned, ultra ripe Toro. What makes it great is the price ($20 is a steal for this) and the complete lack of fierceness. It's easygoing but complex, with pulsing blackberry, plum and chocolate flavors. With modest but measurable tannins, it should age nicely for at least five years and maybe more, making it a bargain hunter's dream.
Meaty, dark and concentrated, with a smoky bouquet that shows spice and berry aromas. The palate is soft, lush and deep, with heavy flavors of blackberry, tea, spice and pepper. Finishes easy and chocolaty, with good length and drive. Drink now through 2012.
Meaty, dense and rich aromas, with driving scents of prune, licorice, blackberry and cola. The palate is healthy and rich, and it keeps in step with flavors of blackberry, dark plum and savory spice. Finishes lightly roasted and dark, with a saucy aftertaste that separates it from the masses. A lusty Malbec to drink now.
Meaty, dense, savory and extremely oaky and dark on the nose. Feels tannic and tough, with intensity to spare and tons of black-fruit flavor that turns more toasted, roasted and barbecued as the wine unfolds. Finishes with burnt meat and mint flavors along with grinding tannins. Needs another 3 or 4 years, and even then it may not be a soft, friendly Mencía.
Meaty, dry and balanced yet big, this is a substantial mouthful of Rosé. Made from Dry Creek Zinfandel with 12% Syrah, it's brooding in dark berry and peach fruit and can be paired much as a full-bodied red wine would be.
Meaty, dry, lightly herbal berry aromas are reserved and not too pushy. This is choppy feeling on the palate, with pointed acids. Flavors of herbal berry, dark plum, coconut, chocolate and oak finish fresh, long, juicy and oaky.
Meaty, dusty aromas of leather, cigar box, old books, roasted lamb, tobacco smoke and purple flowers make for a compelling nose on this wine. The palate is quite leathery, with beef crust, wood smoke and incense ash flavors, delivered in a smooth manner.
Meaty, earthy aromas of mixed berry fruits show a fair amount of wood. The palate is ripe and blocky, with black-fruit flavors, primarily blackberry and plum, accented by a noticeable herbal element. Toasty and spicy on the finish, this is a commendable value-priced Carmenère.
Meaty, funky aromas raise questions about fruit quality. A tight, hard palate isn't much for complexity or structure, while this tastes of plum and rubber. A dry finish leaves a sense of heat.
Meaty, gritty aromas of earth, animal hide and horseradish introduce an intense, chewy, saturated but slightly clumsy palate with blackened berry, plum, carob and vanilla flavors. An oaky, medicinal tasting finish is potent but not very complex.
Meaty, herbal and foresty on the nose, all of which are typical aromas for this Salta-bred Malbec. Linear in the mouth and acidic as it tastes exotic due to herbal notes and eucalyptus. On the other hand it's full of blackberry and chocolaty richness. Crisp and nicely built on the finish.
Meaty, herbal aromas are a bit rooty and mossy but with time they offer up berry fruit and spice. The palate is full and plump, and also a little hard and tannic, while the flavors suggest prune and cassis. Spicy and with good feel to the finish.
Meaty, herbal aromas are savory and suggest baked black fruits. The palate is short in the middle and scratchy, but lively as far as Cabernet goes. Herbal red plum, cassis and mint flavors lead to a finish with good feel and flow.
Meaty, minty scents accent core cassis, jammy blackberry and oaky aromas. In the mouth, this benchmark Argentinean Malbec is tight and structured, with no flab or excess weight. An exotic mix of blueberry, cassis and Middle East spices finish long, with oak-driven lemony snap. Drink through 2020.
Meaty, plummy and dark, this is very different in character from Two Paddocks' other bottlings. While it's still only medium bodied, it comes across as chunkier and less ethereal. Give it until 2016 or so, then drink it over the following decade.
Meaty, rubbery aromas of berry fruits come with hints of minty green and lemony oak. This feels wide and tannic on the palate, with ripe, oaky flavors of berry, cassis, vanilla and licorice. A creamy palate is healthy and completes the wine in fine fashion; drink through 2020.
Meaty, rubbery aromas open it up, and it evolves into a dark, chunky, aggressive type of wine. The palate is big and round, with medium tannins and dark, slightly burnt flavors of blackberry and licorice. The finish shows coffee and extract, but not much length or refinement. Husky and ripe more than sleek and elevated.
Meaty, sanguine and flat, this wine shows a reduced whiff of burnt rubber and tar. Red, brambly fruit attempts to make itself heard amidst a din of powerful ripeness.
Meaty, savory aromas, and lush, dense cherry and berry flavors put a lot of personality into this medium-bodied, ripe and luxurious-feeling wine. It's effusive enough to fill the mouth and satisfy the taste buds, but still dry enough for great balance.
Meaty, slightly earthy aromas are tempting, and the flavors expand with gobs of rich black plum and blackcurrant. This wine from a rising star in the Sierra Foothills has serious structure and full body, blanketed in fine tannins and encouraging the flavors to linger on the finish. Drink after 2018.
Meaty, smoky aromas and equally meaty, smoky, peppery flavors give an untamed personality to this full-bodied blend made with Syrah, Petite Sirah, Grenache, Mourvèdre and a touch of Viognier. An emphasis on savory elements clearly separates it from the pack of simply fruity wines, so it's a fun little adventure in a bottle.
Meaty, smoky aromas and good, high-amplitude fruit flavors give a robust personality to this full-bodied, dry and firmly tannic wine. It will make a good pairing with pasta, roasted birds or grilled meat.
Meaty, smoky aromas include whiffs of black coffee, tire rubber and blackberry. A tight, rubbery palate shows full but elastic tannins along with blackberry and oaky flavors of vanilla and wood resin. Ripe and muscular, the blend shows strong barrel influences. Drink through 2019.
Meaty, smoky flavors mark this dark and full-bodied wine, adding a layer of interest to the ripe blackberry and black-pepper notes underneath. The color is extremely dense and the tannic texture stops just short of extreme.
Meaty, spicy accents enliven this full-bodied and ripe-tasting wine, adding a layer of interest and depth. The aromas and flavors show blackberries and black pepper, while the texture is smooth and a sense of richness on the lingering the finish.
Meaty, tarry aromas get reduced to simple darkness and shoe polish as this Merlot opens. A full-bodied palate is home to oaky, minty, chocolaty flavors of generic berry and herbal flavors. A crisp finish is nothing but ordinary.
Meaty, thick and grainy in texture, Quercegobbe (“crooked oaks”) is a brawny, well-extracted Merlot that tastes more like a California Syrah. It's an immediate and generous wine with thick layers of plump prune and plum, barbecue sauce, black peppercorn, molasses, maple syrup and spice.
Meaty, woody aromas carry along some cherry and cinnamon, but those scents are distant and slightly artificial. The mouth is chunky and big, with plenty of buttery oak along with nondistinct red fruit. The feel is sharp, courtesy of strong acids, so there's a tangy, astringent final impression. –M.S.
Medicinal and feral on the nose, then heavy, thick and extremely creamy and soft in the mouth, with bland, flat flavors of milk, carob and vanilla. Short on fruit, acidity and purpose.
Medicinal and leathery, this has an iodine aroma that takes the luster off the fruit. It feels short and choppy, with medicinal, gritty flavors of vitamin, red berry and red licorice. Juicy but edgy; tasted twice.
Medicinal and saline aromas lead the nose. The medicinal—almost chemical—sensation carries over to the lean palate while raspy tannins leave a grainy finish.
Medicinal aromas of berry fruits and latex are woody and floral. Flavors of plum and currant are more raw than lush, while this tastes of tomato and feels crisp on the finish.
Medicinal berry and chocolaty oak flavors come in front of a high-acid, tartaric palate. This everyday Tempranillo tastes of oak, chocolate and slightly weedy plum. Overall, it's good enough to warrant a glass or two.
Medicinal berry aromas are outweighed by a strong blast of clove. While this feels wide and chunky, it's also acidic. Following the nose, this tastes heavily of clove along with plum, currant and raspberry. On the finish, there's no shedding that dominant oak-based clove character.
Medicinal berry aromas show a touch of nail polish. Tight and high in acidity, this deals limited plum flavors with earthy undertones. A short finish is grapy in flavor but doesn't last long despite acidic push.
Medicinal black cherry aromas turn heavier and more prune-like with air. The palate is reasonably solid and healthy in feel, but monotonous and devoid of layering. Tastes tangy, zesty and mostly clean, with slightly baked flavors and a spot of heat.
Medicinal black fruit aromas are a little burnt and brambly, while the palate is snappy, acidic and tannic, with tomato, raspberry and oak-driven creaminess. Finishes dry, with a lasting flavor of vanilla that tempers overriding acidity.
Medicinal blackberry and beet aromas introduce a jammy, full-sized palate that's a bit out of shape but not a complete mess. Heavy black cherry and cassis flavors finish with a hint of licorice, yet lack a bit of complexity and structure.
Medicinal cherry and plum aromas are smothered in milk chocolate scents that turn more animal and leathery with airing. The palate is chunky but dull in feel, with generic red-berry flavors covered with candied oak and herbal notes.
Medicinal cherry and plum aromas set up a palate with clipped, hard tannins. Forced flavors of oak and carob are more obvious than the wine's plum and cassis notes. Oak dominates the creamy, charred finish.
Medicinal cherry and plum scents come with a grassy, minty persistence. This feels tannic and syrupy, with some heft, accompanying sweet black-fruit flavors that are green and herbal at the core. It finishes chunky, with a minty aftertaste.
Medicinal cherry and red-plum aromas come with a whiff of latex. This feels plump, chunky and grabby. Medicinal candied-berry flavors end with racy acidity. This seems like a full step down from the 2014 version.
Medicinal cherry aromas are a touch herbal and green, but also floral. This red-tinted Malbec is jammy on the palate, with lightly herbal plum and currant flavors. The zesty finish brings a cool-vintage green character into play.
Medicinal herb and lime lead the nose and carry over to the lean palate along with bitter walnut and yellow apple skin. It's dominated by brisk acidity.
Medicinal red-fruit aromas are mildly baked and sweet. This feels a bit heavy, with cheek-scrubbing tannins. Medicinal cherry and berry flavors extend onto the finish of this everyday Garnacha.
Medicinal, earthy aromas of cherry, raspberry and plum are encouraging. This blend of Malbec and Cab Franc is tight and sinewy, with good acidity. Cherry, plum and chocolate flavors rest comfortably in front of a ripe, full finish.
Medicinal, grapy berry aromas come with a hint of latex and Band-Aid. This flush, fruity Toro feels grabby and tannic. Uncomplicated, bold flavors of plum, blackberry and cherry are brash on the finish.
Medicinal, herbal wine, with attractive white fruit aromas. The palate is rich and soft, with fresh honey and sweet fruits. Definitely sweet, it is still balanced with the fruits and the spirit underlay.
Medicinal, pungent pine-needle scents continue into the main palate. This shows barely any trace of varietal character.
Medicinal, rubbery, oaky berry aromas are ripe by Leyda Pinot Noir standards. This is full in body and offers much-needed grip and structure. Beefy, maximum-ripe flavors of cherry and plum finish earthy, leathery and a touch salty.
Medicinal, soupy and not fully clicking. The nose is fishy and the palate has a grating feel and flavors of dried fruits, cola and caramel. Finishes with a toffee-like sweetness and wayward buttery flavors.
Medicinal, sweet and short on complexity for a wine of this price. The palate has a choppy, rough feel and then comes an onslaught of medicinal berry flavor that leads to a tight, biting finish that's big on acid and low on depth of flavor and intracacies you might expect for $80. More of a novelty wine; 160 cases made.
Medicinality, animal notes and rubbery scents interfere with this magenta-colored Monastrell's berry aromas. Scratchy and somewhat abrasive on the palate, with high acidity, this tastes of herbal plum and medicinal raspberry, with a gripping finish.
Medicine cabinet, coconut, woodspice and red apple aromas lead to simultaneously sweet and tart cherry and cranberry flavors supported by drying tannins. It doesn't all come together, with the wood showing prominently throughout.
Medicine cabinet, licorice, leather and dried and fresh red and black fruit aromas lead to rich, concentrated flavors. The variety seems subsumed by the style but it's still pretty delicious.
Meditazione bursts out of the glass with a musky, vanilla-spice character that permeates the nose and palate. Fermented in oak with extended skin contact, this is an amber-hued wine that has bold, tea-leaf-like tannins and a gorgeous acidic edge. It's a fascinating effort to be enjoyed over the course of a long, meditative evening.
Mediterra opens with intense aromas of bell pepper, red currants, sage and black pepper. The round palate offers lush plum and blackberry layered with nutmeg, clove and pepper. Pair it with a variety of foods including cured meats and medium aged cheeses.
Mediterranean herb, black-skinned berry and baking spice aromas float out of the glass. On the firm palate, notes of anise and ground pepper accent a core of dried black cherries while aggressive, close-grained tannins grip the finish. Give the tannins a few more years to soften then drink up.
Medium- to full-bodied, it's very smooth, well polished and easy to enjoy. Not too ripe or too sweet, but sophisticated in style, it delivers moderately ripe raspberry and blueberry flavors, soft tannins and a lingering fruity finish.
Medium-apricot in the glass, this wine offers aromas of apricot, flint and clove. At first sip, a smoky flavor fills the palate, backed by summer fruit such as peach and nectarine with notes of smoked meats and orange blossom. Smooth tannins make their way around the mouth, culminating in a finish that is equal parts peach and flint.
Medium-bodied and a little viscous in the mouth, this value Chard is no fruit bomb, as are many others at this price. It's rather interesting—look for white stone fruit and floral notes on the palate, and peach and passion fruit notes on the nose. Finishes with a peppery-herbaceous bite.
Medium-bodied and easy drinking, this Cabernet opens with yeasty red-fruit aromas and a touch of smoky oak, before finishing clean. A very good Cabernet Sauvignon that should be fairly easy to find.
Medium-bodied and lush, powered by ripe fruit flavors of apple, peach and pineapple. There's a bit of a flinty note on the nose and a slight vinyl-like element on the finish, which add either complexity or detract from the fruit, depending on your perspective.
Medium-bodied and moderate in acidity, this earthy exploration of clove, cardamom and strawberry-rhubarb is complemented by a depth of black tea flavor. A well-composed, structured wine, it stays bright and fresh on the finish.
Medium-bodied and nearly completely dry, this is a stony, minerally expression of Riesling that even folds in some slightly earthy-peaty notes. Hints of citrus fall a bit short on the finish.
Medium-bodied and nicely integrated layers of cassis, black cherry and cola spice are on offer in this barrel selection of a single-vineyard designate. It's fleshy and velvety with a bite of acidity swirling throughout. It builds additional power and adds legs on the finish, and will cellar well, through 2022.
Medium-bodied and soundly structured, this offers all of the flavor components that one would expect from 100% Cabernet: cassis, blackberry and plum skins. A solid finish with subtle tannins.
Medium-bodied and thickly layered, this estate-grown wine shows more concentration and ripeness than it actually has, its acidity underlying a blanket of rich apple and banana flavor. It finishes crisp and clean.
Medium-bodied and well-priced for the quality, this Merlot is herbal in cassis and red cherry flavors, on the elegant side of the spectrum, and relatively low in alcohol. The tannins are firm and mellowed, the finish just fine.
Medium-bodied with a trace of vanilla-honey, this is a round, mouth filling white that that's viscous and rich on the palate, finishing in layers of tropical fruit.
Medium-bodied yet chunky in feel, this is a smoky wine, tinged with hints of roasted beetroot and mocha. Savory and earthy, it seems atypical for the variety and region.
Medium-bodied, crisp and firmly tannic, this Cabernet still needs a few years to come into full bloom. Cassis, leather and vanilla notes merge together on the finish, joined by dusty tannins. Cellar until 2020.
Medium-bodied, spicy and peppery, this offers dark plum and earthy leather, the fruit tasting quite ripe.
Medium-bodied, this delivers sensations of mature black plum, blue flower and sweet baking spices. The juicy fruit is supported by lithe tannins and just enough fresh acidity. Enjoy throughout 2015.
Medium-bodied, this has that appetizing tartness and slight tannic bite for which Barbera is known—perfect to frame the juicy black cherry and black plum flavors. It gives off cocoa and coffee aromas, then gushes on the palate with big fruit flavors.
Medium-bodied, this opens with a fragrance of crushed wild flowers, woodland berries, pine forest and a whiff of leather. The savory palate delivers dark cherry, raspberry, mocha and sweet baking spices alongside brawny but round tannins. Drink soon.
Medium-bodied, this wine's ripe fruit characteristics offer dark plum and golden raisin flavors. It will serve most basic wine needs.
Medium-crisp, this wine delights in stone fruit and lime zest, with a taste of fuzzy apricot dominant on the palate. Showing a balance of body and weight, it wraps things up with a layer of acidity.
Medium-gold in color. Complex and inviting nose layered with a strong earthy minerality, vibrant bright fruit and intriguing notes of petrol and honey. On the palate it is racy, taut and focused full of well defined ripe succulent citrus and stone fruit. Rich, viscous texture perfectly balanced by the wine's crispness and almost steely minerality. Very long, juicy, lingering finish.
Medium-gold in the glass, this wine has a bouquet of clementine and brioche. It is clean and crisp in the mouth, with flavors of lime sorbet, vanilla and toasted bread. It offers a good balance of citrus fruit and toasty notes right into the bright, lasting finish.
Medium-gold in the glass, this wine has aromas of apricot, melon and orange blossom. There is a soft sense of coolness on the palate, with flavors of apricot, marzipan, orange zest and guava.
Medium-gold to the eye, this wine has an interesting nose of grapefruit and coffee bean. It has flavors of pink grapefruit, almond paste, toast, vanilla and lemon curd and a slightly savory undercurrent on the palate that surges forward with notes of thyme and oregano on the finish.
Medium-gold to the eye, this wine has aromas of white peach and bitter almond. There is an almost beer-like flavor profile, including peach, apple, hops and floral notes. Ever-present but not overpowering tannins and a bright, lingering finish make for an appealing and interesting wine.
Medium-intense aromas and flavors of black berry and cherry are graced with hints of licorice and black pepper, lending depth and interest to the nose and palate. The mouthfeel is easy and vibrant, with ample acidity and approachable tannins. Drink now.
Medium-intense aromas of black cherry and berry appear first, followed by lovely accents of orange blossom florals and sweet licorice spice. A touch of leather unfolds on the finish. Medium weight and balanced with approachable tannins and an easy-drinking structure.
Medium-intense aromas of black plum, cherry and berry are upfront on the nose of this ripe wine, with supporting notes of woodspice, char and black pepper for added depth. The tannins are structured yet fine, with a firm hold and rich, grippy fruit-skin flavors that carry the close.
Medium-intense aromas of brambly berry, cherry and plum are coupled with seductive notes of milk chocolate and licorice root. The palate is clean and direct, with straightforward black-fruit flavors that are framed by moderate tannins and juicy acidity, finishing fresh and fruity. Drink now.
Medium-intense aromas of lingonberry, cherry and legume mark the nose. As the wine progresses across the palate, the acidity subjugates the fruit, and the palate turns tart.
Medium-intense aromas of pear, red apple skin and delicate sweet spice appear on the nose, while accents of toast and limey citrus unfold in the mouth. Vibrant and easy to drink with a clean, softly wooded finish. Try with grilled steak fish like swordfish or mahi mahi.
Medium-intense aromas of ripe pear and soft herbs transition into the mouth alongside developing flavors of apricot and clementine citrus. Medium weight with a good crispness and a clean but lingering finish. 5,400 cases imported.
Medium-intense notes of black plum, currant and cherry swirl in the bouquet, with supporting tones of wood spice and fudge. It's young and somewhat gripping now, with firmly structured tannins and full black-fruit flavors that linger long on the close. Try after 2018.
Medium-intense notes of golden apple skin, lime peel and wild yellow flowers are graced by a hint of gingery spice. The medium-weight palate is slightly round and creamy, but not overly so, with a generous wood-grilled-apple flavor that lingers on the toasty finish.
Medium-intense scents of black plum- and cherry-skin lead the way on the nose of this rich wine. The palate is dense, with mouthcoating tanning that retail their grip through the tight finish. The fruit is secondary to the structure.
Medium-intense scents of dark berries and black plum unfold in the bouquet of this wine, with soft hints of vanilla, toast and garrigue in the background. The mouthfeel is robust and gripping, with skin-driven fruit flavors and solid tannins that stay through the finish.
Medium-intense scents of dusty wax and vanilla buttercream compose the nose. Flat acids make the medium-bodied palate feel wide open, but the finish picks up a spark of acidity, which keeps the wine from feeling lethargic.
Medium-intense scents of honeydew, baked apple, peach pit and dried wildflowers are direct and forward on the nose, while flavors of citrus and melon fill the smooth but not flabby palate. Solid acidity lifts the mouthfeel and lends freshness through the finish, which is otherwise full of rich notes of apple pie, honeycomb and orange marmalade. Drink now.
Medium-intense scents of raspberry and red cherry lead the bouquet of this wine, while hints of curing spice and vanilla bean dance in the background. Structured tannins lend grip to the medium-weight mouthfeel, while earthy accents of bramble and bark give depth to the finish. Drink now–2018.
Medium-intense scents of ripe blackberry and raspberry unfold on the nose of this wine, with additional accents of garrigue and softly toasted oak in the background. Dark fruit flavors abound on the palate, with a solid sweet-spice flavor that stays through the lasting finish.
Medium-intense spice and game aromas inflect the ripe forest-berry and cherry fruits. This is accessible and easy, with low tannins and a clean finish.
Medium-light, with clean and fresh berry fruit flavors, sharp and tart. It starts out with some quick punch, then fades away in a fast finish.
Medium-pink in color, apple and berry aromas are followed by spritzy, moderately sweet fruit flavors. It goes down easy.
Medium-pink in color, this looks immediately vibrant and fruity. Scents of mealy plum, berry and watermelon fill the bouquet, while the palate offers more austere flavors of red currant and sour pomegranate. Tart and sharp in acidity, the finish is short and brisk.
Medium-ruby in color, with slightly tawny edges, this Bordeaux-style red blend shows underripe red currant, green peppercorn and anise on the nose. The light, lithe palate follows suit, with sharp acids peppering the tongue on the finish.
Medium-salmon in color, this sparkling rosé made from Marechal Foch offers raspberry and strawberry flavors and aromas, with a slightly toasted character. Creamy, nutty notes take over on the finish.
Medium-sized in build and body, this affordable wine offers dark cherry and hearty tannin amidst a fistful of earth and gravelly texture.
Medium-straw colored in the glass, this has a soft bouquet of guava and pineapple. It is slightly stiff at first, but tropical fruit flavors of guava and passion fruit with touches of lemon curd quickly wash across the palate. The citrus-laced finish offers long-lasting floral notes.
Medium-straw colored in the glass, this wine has aromas of lemon and Mediterranean herbs. Flavors of green apple, toast, and rose petal are not totally unified, and the slightly stiff finish is lifted by a short tart apple burst.
Medium-straw in color, this wine offers aromas of Asian pear, guava and juniper berry. Featuring flavors of Seckel pear, honeysuckle and anise seed, it is bright on entry, goes through a short cool phase, and then brings the brightness back with a finish that includes lingering notes of white peach.
Medium-strength, this wine opens with a bouquet of black cherry and raspberry, unveiling an intensity of smoke and heat as it goes. Cradled in oak, it flattens on the midpalate before rising in strength and length on the finish.
Medium-weight (more Gamay than Cabernet in the heft department) with a soft, subtle dusty texture, this Rapel Valley Cab offers red-berry and dried-spice aromas, and red plum and cedar flavors. Goes down so easily that you just might forget that wine has alcohol in it. Best Buy.
Medium-weight, with a touch of apparent sweetness, this tart-apple and lime-scented wine should prove versatile at the table. Pair it with anything from wursts and kraut to Thai dishes.
Medium-yellow in color, this wine has a bouquet of citrus fruits with a whiff of petrol. It is a little stiff on the palate, with flavors of lemon, custard apple and thyme.
Medium amber in color, this Muscat boasts scents of berries, pineapple and raisin to go with flavors of honey and spice. It's a lush, sweet style, with less complexity than some, but great texture and length.
Medium and smooth in the mouth, Jacob's Creek's top Chard (check?) has stone and star fruits at its core, and a sleek mineral quality. Creamy on the nose, but with a lively lime streak that keeps it crisp. Finishes medium-long with drying minerals.
Medium apricot to the eye, this rosé made from Syrah and Mourvèdre opens with a bouquet of strawberry and peach. Flavors of guava, anise and clove continue on to a spicy finish that may be too cool for some yet will be enjoyed by those who like rosé with a touch of sophistication.
Medium blush in color, this wine has aromas of guava, melon and strawberry. Cool herbal flavors meld with zesty fruit, notably anise, soft clove, guava and grapefruit with hints of butterscotch. The soft, lingering finish is equal parts smooth and bright.
Medium bodied and dry, this has a savory spiciness, with long-lasting flavors of cherry and smoky, vanilla-scented oak. A coating of finely ground tannins gives it enough bite to accompany steak. One of the best Cabernet Francs from the Russian River Valley in a long time.
Medium bodied and firm textured, this has smoke and white pepper aromas, rich tomato and plum flavors, and light herbal accents. It offers moderate tannins and a smooth mouthfeel, with a bit of tannic bite.
Medium bodied and firmly structured, this doesn't show the generosity of the 2009 vintage as much as some other Nothern Rhônes. Instead, it's a traditionally built wine with classic notes of smoke, herbs and black olives, and even some ash-like notes on the finish. Drink 2013–2018.
Medium bodied and fresh-tasting, this well-balanced wine emphasizes its apple and lemon flavors without much oak intervention. It has refreshing acidity and a clean finish.
Medium bodied and fresh, this opens with heady aromas of yellow flowers, herbs and stone fruits. The vibrant palate delivers yellow peach, nectarine zest and bitter almond alongside crisp acidity. It's balanced, with a refreshing finish.
Medium bodied and lean in profile, this wine starts with floral aromas, then brings in fairly tart cherry and pomegranate flavors and firmly tannic texture.
Medium bodied and not too tannic, this enjoyable wine has vanilla and cedar aromas, moderate plum flavors and an almost soft mouthfeel.
Medium bodied and refreshing, this vibrant wine—made with organically grown fruit—delivers baked apple, citrus zest and bitter almond flavors. Crisp acidity provides balance while steely mineral energizes the clean, linear finish.
Medium bodied and restrained on the palate, this wine offers a mix of caramelized lemon and Gravenstein apple. It ends lengthy with tastes of ginger and lemongrass that leave a refreshing finish.
Medium bodied and silky in texture, this is an unusually graceful and elegant Châteauneuf-du-Pape. Baked cherries and raspberries on the nose give way to a mix of red and black fruits on the palate, then finish fine, dry and savory. Drink now–2021.
Medium bodied and soft in texture, this wine has a pale, brownish-gold color, butter and vanilla flavors, and a lingering vanilla finish.
Medium bodied, quite ripe and fruity, and broad in texture, this pleasant wine fills the mouth with ripe cherry and tamarind flavors.
Medium bodied, this fruity vineyard-designate has a peppery spice note. A touch of dried herb and a hint of earth carry onto the finish.
Medium bodied, this has a bitter papaya seed note that threads the pliant core of tropical fruit and toast flavors. The acids gain some momentum on the finish.
Medium bodied, this sharply defined wine brings in plenty of notes of herb, root and earth around its light berry fruit. It captures the defining flavors of Wahluke Slope Syrah in a somewhat muted style, reflecting the abbreviated growing season.
Medium bodied, this wine has a loose-feeling entrance, but zesty acids quickly surface and invigorate the palate. The flavors of tropical fruit, nectarine and white strawberry are appealing, but they would benefit from increased concentration and focus. Try pairing this easy quaffer with light poultry-based dishes and simple preparations of white fish.
Medium bodied, this wine has layers of dark red fruits, plus touches of earth and tobacco, especially on the finish.
Medium body and an attractive earthy, oaky flavor profile make this wine a little different from the norm and a great value. It has complexity in the red cherry, rhubarb and sweet-spice flavors, and a supple texture with a touch of tannin.
Medium cherry in color with notes of raspberry jam, wet stone, mint and cherry. This wine is viscous in mouthfeel with sweet, focused fruit flavors that almost reach excessive but pull back just in time.
Medium cherry in color, this blend comes from a mixture of Williamson and the winery's estate vineyard. It's brightly aromatic with notes of cherry and strawberry, drinking medium bodied with good depth of flavors, though at times seeming a bit ponderous.
Medium dry in style, this is rich in spice flavor. Lychee and peppered pear notes dominate the flavor profile, producing a wine that is hugely rich and very rounded. Ready to drink.
Medium dry, this is a lightly fruity wine. It has sweet apple and light citrus flavors along with a zesty texture. It is soft and bright at the end.
Medium garnet in color, this wine has a bouquet of cranberry and chocolate. It is simultaneously bright and velvety, with an interesting flavor profile of fennel bulb, strawberry, lemon zest and coffee. The mellow finish has a lingering note of toasted coriander seed.
Medium gold color. Pronounced aromas of candied citrus and stone fruit. Only moderate flavor intensity across the palate with dominant citrus notes and hints of pear and peach. Simple, and slightly one-dimensional with a warm, shortish finish.
Medium gold in color, with a slight pink hue, this carries the aroma of canned tropical-fruit cocktail—tin and all. The peach-juice palate is viscous and round, almost oily, while the tart, tropical acidity struggles to bring balance.
Medium gold in the glass, this wine has a nose of Valencia orange, pear and kumquat. Flavors of lychee, kumquat and apricot mingle on the palate, remaining strong into the mineral-rich finish.
Medium in body and high in acidity, this wine from one of the great vineyard sites for the variety in California does it justice, showing both intensity and lingering succulence. Tangerine, quince and lemon meet a more layered depth of caramelized apple and butterscotch, the texture gravelly.
Medium in body yet with a slightly viscous texture, this entry-level offering shows some petrolly minerality and mirabelle plum tartness. It's a solid effort, just lacks the vivacious, forward fruit you might expect in a young Riesling.
Medium in body, this deals a slender peach flavor, bearing acids that become jumpy toward the finish.
Medium in body, this has pretty lemon-blossom and white peach flavors that are boosted by fresh acids, and that linger on the open-textured finish.
Medium in build and concentration, this perfumed Roero exhibits tones of pressed violets, tealeaf, forest fruit and wet earth. Pair this wine with buttery or cheesy foods that will benefits from the naturally high tannins and acidity.
Medium in build and high in minerality, this fruity, dark-cherry wine is tethered by sizable oak and tannin. It finds its balance midway through, before offering a substantial finish.
Medium in build and lengthy with layers of flavor, this vineyard-designate offers a wealth of rhubarb, pomegranate, cherry and black tea, the background built around strong notions of forest floor.
Medium in build, with soft, approachable layers of texture and tannin, this wine is big on blackberry and black olive, blending the sweet and savory successfully. It builds tension as it goes, finishing with a taste of smoky leather.
Medium in weight and body, this offers juicy black cherry fruit around a core of dry tannins. The overall texture is soft enough to enjoy now, the finish savory in clove.
Medium in weight and structure, this wine shows a tempting leanness at first, balancing its ripeness with complex notions of clove, cola and black cherry. Twisted in tannin and oak on the midpalate, its youthfulness on full display, it has a succulent finish.
Medium in weight, this offers a richness of plum and medium acidity surrounded by sizable tannin and oak. Cherry, dark currant and leather round out the characteristics, the wine aged in both French and American oak. The price is nice.
Medium in weight, with modest pear and melon aromas and flavors. It's clean and fresh, finishing with a delicate touch of citrus. Drink now.
Medium intense aromas of tangerine citrus and crushed yellow flowers transition to flavors of dried grass, red apple and a touch of mushroom powder. Drink now.
Medium intense notes of sweet grass, fresh red apple slices, green melon and lime citrus on the nose and mouth. Medium weight with moderate, supporting acidity and a clean finish. Drink now.
Medium purple in color, faint blueberry juice notes mark the nose. While the palate shows a bit more intensity in ripe fruit nature, it's a bit flabby in feel.
Medium ruby along the rim, with purple in the core, this Merlot starts off with ripe red cherry and plum on the nose, with fern and warm spice adding nuance. The palate is soft and plush, with grippy black-tea tannins supporting juicy red-fruit flavors.
Medium ruby in color with a purple core, this wine exudes dark bramble berries on the nose, anise and sweet baking spices adding nuance. The round, silky palate is supported by supple tannins which carry the core of blackberry and cranberry notes.
Medium ruby in color, this Pinot has an overripe bramble berry aroma, with a slightly stemmy quality in the background. The light-bodied palate boasts juicy red fruits, zippy acidity and sandy tannins.
Medium ruby in color, with already some slight bricking, this wine shows charred blackberry on the nose with ample green and black peppercorn. The palate follows suit offering a bit of structure from grainy, grippy tannins. Sweet herbs round out the finish.
Medium ruby in color, with slight bricking, the nose shows spiced raspberry notes with shades of darker brambles while sawdust and sweet baking spice tones add a bit of flair. Juicy Rainier cherry shows ample concentration on a palate lifted by soft tannins.
Medium salmon-colored in the glass, this rosé has a nose of tangerine and toffee. Flavors of tangerine, butterscotch and clove maintain a nice balance between spice and fruit flavors. The mellow finish features a dash of zesty acidity and a final wash of butterscotch.
Medium straw-colored in the glass, this wine offers aromas of orange blossom, white tea and seawater. There is a nice balance of smooth fruit and brightness, with flavors of ripe peach and pear that will cause a bit of a pucker on the side palate right into the lingering peach finish.
Medium straw in color, this white blend offers the unexpected fragrance of toast and espresso. It is an easy-drinking wine with flavors of apple, lemon curd, peach preserves and toast. Soft floral notes are present on the palate, and the finish is marked by white peach.
Medium straw in color, this wine has aromas of caramelized pineapple and Banana's Foster. It conveys flavors of tart apple cider and freshly sliced Honeycrisp apple. The finish is pleasantly acidic, with a bright splash of acidity in the post palate.
Medium straw in color, this wine has aromas of melon and white flowers on the nose. The palate is smooth, with moderate acidity and flavors of pineapple and rose petal that culminate in a lingering guava finish.
Medium straw in the glass, this wine has a nose of pineapple and white melon. Soft on the palate, it offers flavors of grapefruit, papaya and rose. Lingering brightness on the finish is bolstered by a hint of pear.
Medium sweet (listed at 24g/L residual sugar), this includes 7% Gewürztraminer in the blend. Lime and lime skin are the first sniff responders, with more citrus and wet stone flavors following. Despite the sugar, it's a rather tart tasting wine, suitable for a wide variety of spicy Asian fare.
Medium sweet and fruit forward, this is loaded with flavors of orange pekoe tea, candied lemon and peach marmalade. It's a fruit circus, with plenty of sweetness. It could be used as a dessert wine with a berry pie, or tried as an adventurous companion to a blue cheese.
Medium sweet in character, this is a rich wine that's driven by its rich terroir. The chalk and gravel soil of the Goldert vineyard produces great spiciness that is balanced by delicate acidity and the possibility of aging further. Drink now, but it will be better from 2016.
Medium sweet in character, this is a round, ripe wine. Its flavors show apricot, bitter orange and tangerine that are spiced with just a touch of honey. Pair this with a pâté or a fruit dessert.
Medium sweet in style, this igentle wine has attractive fruitiness as well as spice, giving lychee and quince as well as some good acidity. Drink now.
Medium sweet in style, this is as much about ripe tropical and pineapple fruits as about spice and richness. It's an opulent, full-bodied wine, showing its spice right up front. At the same time, it is well balanced, hinting at acidity at the end. Drink from 2015.
Medium sweet in style, this is spicy, fragrant wine with honeyed lychee and pear flavors. It's warm and rich with nicely lifted acidity on the finish.
Medium sweet, this is a rich, delicious, delicately perfumed wine. It has notes of candy and spice, along with floral notes, accented with lively acidity. It's not a wine to age, so drink until 2018.
Medium sweet, this wine has warm currant and stewed-pear flavors. It has weight to go with its sweet character. Soft and gentle, this is ready to drink.
Medium to dark pink in color, this semi-dry rosé has aromas of rose petals, freshly picked cherries and cherry blossoms. It has just the right touch of sweetness and flavors of early summer strawberries and dried rose hips. In the mouth it shows roundness and the finish shines with pronounced astringency.
Medium to full bodied, with nicely supple tannins, Wirra Wirra's Church Block is an attractive wine for near-term consumption. Flavors in this blend of 48% Cabernet, 37% Shiraz and 15% Merlot range from broiled tomato to tart berry, then pick up some dried fruit character with air, finishing with an unusually tart edge.
Medium to full in body and off-dry in style, this remains bright and refreshing on the finish thanks to vibrant acidity. Honeycomb aromas give way on the palate to hints of apple, pear, peach and citrus, yet hold onto a savory edge.
Medium to full in weight and opulent in texture, this is a buttery creamy wine that reflects its South Australian origin. Broad and rich, it's a throwback to a previous generation's style of Chardonnay.
Medium weight and nicely focused, this brings spicy fruit flavors of cranberry and cherry into play. There's ample tart acidity, and aging 16 months in 42% new French oak has not turned it into a walk through a lumber yard.
Medium weight and roundly fruity, this pleasant wine carries a touch of minerality. It's slightly dilute, and there is a suggestion of water cracker resonating through the finish.
Medium weight with a satiny smooth texture and great balance, this is a stellar Syrah with great complexity between the rich dark fruit flavors and forest spice. Aromatic accents of cured meat and crème brûlée linger in the back of the bouquet, while a strong coffee flavor stays strong through the finish.
Medium weight with soft, dusty tannins, this wine is easily approachable now. Juicy and jammy flavors of red berry preserves are complemented by nuances of iris. A straightforward wine that will pair nicely with most game-based dishes.
Medium weight, round and tangy, this shows a core of cranberry/cherry fruit, a whiff of cola and a suggestion of the tack room. It's a detailed and somewhat earthy Pinot Noir. From the estate vineyard, it's what you hope to find in Oregon— Pinot that is artisanal, a little quirky, distinctive and above all, enjoyable. Fades just a bit too quickly.
Medium yellow in color, this wine has aromas of tangerine and Turkish delight. It is soft on the palate, with flavors of pineapple, lemon and flint that lead to a lime zest finish.
Medium yellow in the glass, this wine features a nose of citrus, with a touch of floral notes. It is bright on entry, and then fills the mouth with soft tannins and flavors of grapefruit, guava and pineapple that lead to a bright citrus splash on the finish.
Mediumsalmon colored and lightly bricked, it's aromatic with notes of strawberry, orange peel and brown sugar. The smoky flavors bring a touch of sugar with the alcohol showing prominently.
Meeker has tinkered with Bordeaux blends for years, and this is their best so far. Based on Cabernet Sauvignon, it's rich and soft, with blackberry, currant and chocolate flavors and interesting notes of sage and sweet dill. Now through 2011.
Meffre's Laurus range includes a number of interesting wines, like this Côtes du Rhione white, a blend of 51% Viognier, 29% Roussanne, 14% Grenache Blanc and 4% Bourboulenc. It's perfumed and floral yet full bodied and richly textured, with apricot and ginger notes enhanced by hints of cinnamon and clove from time in barrel. Drink now.
Meffre's wines can be a bit variable, but this Condrieu is top shelf, starting from its seductive aromas of honey, apricot and truffle to its lingering, elegant finish. In between, it's lush and mouthcoating without being overblown. Drink now-2012.
Mejo shows great ambitions with oak-driven tones of spice and vanilla that cover some of the aromatic freshness of the grape. Peach, tangerine and apricot appear on the close.
Melini's Riserva, from a 98 acre vineyard in Radda in Chianti, is still firmly traditional in character. With its firm, dry bitter cherry fruit flavors and just a light touch of wood, it shows how classic Chianti winemaking still has a place, provided it is used in the right way.
Melis is a project backed by wine industry folks from California, but this blend of old-vines Grenache along with Carignan, Syrah and Cabernet Sauvignon is very European. It's heady but well balanced, with smooth edges and not too much fiery attitude, roughness or scratchy tannins. It's forward and big-boned, but there's enough creamy richness to make it friendly. Needs plenty of air time now; should hold well for five-plus years.
Mellow and composed on the nose, with a nice blend of earth, black fruit and toast aromas. If there's a fault here it's that the oak-fruit combination comes across lemony and narrow. But along the way it's fruity, bright, lively and will never be accused of sitting quietly in the glass. 900 cases made.
Mellow and floral on the nose, this turns loud and aggressive in the mouth. Candied lime and mango flavors finish rugged and screaming.
Mellow and melony up front, with a plump, bland palate featuring mealy melon and peach flavors. The finish has a touch of bitterness.
Mellow and pleasant aromas of nectarine, Bosc pear and Meyer lemon pith make for a very classically restrained Chardonnay on this bottling. There is solid zip to the sip, where high-toned and tightly wound flavors of citrus, honeysuckle and poached pear show.
Mellow and reserved at first, this clonal study shows wet river stone and key lime scents on the nose. The palate leads with slightly sour lemon and orange rind flavors, opening into a sweeter honeysuckle tone and finishing on ripe peach, melon and toasted nut.
Mellow and subtle, this is a soft-spoken but deeply flavorful special bottling from Navarro. It has great balance, reserved raspberry and black cherry flavors and an appetizing, firmly tannic texture. Save a few bottles until 2020 to see how well it develops.
Mellow aromas of Asian pear and guava meet with wet slate, tangerine and key lime on the subtle but fresh and inviting nose of this bottling. The crisp and clean flavors are subdued and easy to enjoy, with grapefruit and nectarine riding acidity that hits hard at first and then withers away. It's a perfect sunny day wine.
Mellow aromas of baked apple, mild oak and toast are balanced and harmonious. This feels round and a little creamy but not thick or gooey. Soft flavors of honeyed peach, pineapple and banana are tropical as a whole, while the finish is solid, ripe and tropical tasting.
Mellow aromas of lees and white flowers shade simple citrus and melon scents. This is juicy and fresh in the mouth, with citrusy acids pushing tangerine and white grapefruit flavors. A citric finish is fresh but basic.
Mellow balsamic-like aromas of herbal berry fruits, tobacco and vanilla lead to a juicy, easy-flowing palate. Flavors of licorice and anise accent blackberry and currant, with tobacco and vanilla notes providing support. A lightly spiced finish is fresh and medium in length.
Mellow but friendly berry aromas feed into a firm palate with tight red-fruit tannins and then ripe flavors of blackberry and chocolate cake. The finish is toasty, with a chocolate mint-chip note and acidic snap.
Mellow earthy aromas of mossy black fruits, vanilla and licorice feed into a smooth palate with moderate depth and layering. Blackened flavors of coffee and dark chocolate accent black-fruit and mushroom notes, while this finishes with prune, pepper and toasty flavors along with a glassy feel. Drink through 2019.
Mellow Golden Delicious fruit is tempered by bright, lemony acidity that shines a light on more subtle notes of orange flesh and tangerine. The mouthfeel and the lingering edges are shot through with an almost textural zestiness. This is lovely, fruit-driven, bright and dry.
Mellow inviting aromas of baked apple make for an attractive nose. The palate adds tart lemon freshness to these lovely and rounded apple flavors and thus creates a lovely contrast. This is dry and fruit driven, lemony and sleek.
Mellow notes of ripe apples pervade nose and palate with their subtle, tart but full-fruited flavors. The entire wine is marked by exquisite lightness of body and a weightless, fine-boned elegance with a delicate mousse which accentuates the purity of the apple fruit and the very mature dry finish. Simply delicious and long.
Mellow oak aromas work nicely with core apple and melon scents. This blend of Tempranillo Blanco and Viura feels tight and acidic, but also highly energetic. Flavors of light oak and generic citrus run long on the finish.
Mellow on the nose, with red fruit aromas, freshness, hints of tobacco and marzipan. Feels flush in the mouth and lifted by fine acids, while it tastes of dried berry and plum, with dark spice accents. Shows a touch of espresso bitterness on a long finish. A keeper to drink now through 2017.
Mellow on the nose, with sweet aromas of maple, raisin and sautéed mushroom. Just fresh enough in the mouth, with toffee, vanilla, butter, coconut and mature roasted berry flavors. Delivers a lot of mocha on the finish as it maintains elegance and freshness. Ready to drink.
Mellow peach and nectarine aromas come with a dusting of talcum powder. On the palate, this is citric and lemony, while a jumble of orange and stone-fruit flavors finish clean and crisp. Overall this is fine but undistinguished.
Mellow perfumes of peach and apple combine for a seductive intro. The palate adds a soft but spicy zestiness that makes the fruit flavors sing even more. This shows huge charm and balance, backed by structure and firmness. Drink this while its irresistible, fruity, zesty charm prevails. The finish is dry and full of apple notes.
Mellow sweetness on nose and palate suggests peach compote perfumed with rose water. The result is heady and sweet, oriental and opulent, yet not without charm. Aromatic echoes of honeysuckle and dried orange peel temper the riches pleasantly.
Mellow white-fruit aromas are nonspecific and oaky, but not overly so. This barrel-fermented Verdejo feels plump and chunky, with balancing acidity. Salty melon, apricot and apple flavors end steady and long. For barrel-fermented Verdejo, this is at the top of the pile.
Mellow yeasty apple aromas suggest good things to come. This feels full, easygoing and good. Toasty apple and spice notes control the flavor profile, while this finishes with an overall sense of completeness.
Mellow, ripe Comice pear on the nose leads into a soft, expressive yet light-bodied palate that has slight spritz, subtle, pear-scented flavors and a mellowing earthiness surrounded by overtones of dandelion and jasmine. At the center there is acidic verve. This is very elegant and very balanced.
Mellow, rounded and ripe notes of fresh and baked apples promise a rich wine. The palate is more sprightly and lends plenty of gingery, peppery spice to all the abundant apple fruit. This is wired and lively, dry but very fruity and unusually spicy with a fine backbone of bright, lemony freshness. Drink soon.
Mellow, smooth and lightly spicy, this wine is well balanced and polished. It shows lots of berry flavors plus a bit of cedar and cinnamon while cleansing the palate with good fruit acidity and light tannins.
Mellow, suave, complex and layered, this wine blends oaky spice flavors with delicious ripe fruit in a harmonious texture. It's medium-bodied, showing generous oak influence and a mouthfeel marked by firm tannins and acidity.
Mellowed with 20% Merlot, this full-bodied, structured wine shows supple tannin and dark cherry, blackberry and tobacco flavors. Oak-derived notes of vanilla, clove and smoke are also present, albeit in measured quantity.
Melograno is a 100% expression of Nero di Troia with loads of exotic spice, curry powder, cedar wood, bee's wax and church incense. The wine delivers lush, cherry flavors and a chewy feel in the mouth.
Melon and a green note of pole beans and lettuce set up a high-acid citric palate. Grassy notes of clover and lettuce infiltrate core citrus flavors, while this shows lemony punch and an herbal note on a juicy tangy finish.
Melon and almond skin aromas lead to pithy citrus on what amounts to a pretty good bouquet. Round, citrusy and fresh in the mouth, with orange, passion fruit and tropical leanings. Solid and well shaped for a $7 quaffer. 70% Airen and 30% Macabeo.
Melon and apple aromas are at first stony, then more mealy. This feels sturdy enough, with dry yeasty white-fruit flavors. On the finish, this turns increasingly bready, yeasty and less fresh.
Melon and apple aromas are on the flat side. This feels heavy and creamy, with only modest acidity. Flavors of sweet apple and melon come with a corny taste, while the finish is briny, melony and plump.
Melon and apple aromas are simple. This has a soft, melony mouthfeel and flavors of tropical fruits and honeydew. The finish is chubby, sweet-tasting and tropical-leaning.
Melon and apricot aromas are solid and clean. A juicy, stony, fresh palate with mixed citrus and mineral-like flavors finishes with a riot of citrusy acidity, which creates extended length.
Melon and candied aromas are sweet, and soon some toasty oak enters the fray. Flavors of candy corn, ripe apples and mango get a boost from the oak, and overall the feel is properly zesty and not too resiny or milky. Definitely a true-blue Chilean Chardonnay with tropical sweetness, so don't expect a facsimile of Burgundy when you twist off the screwcap.
Melon and cidery aromas are distant. This feels low on acidity, while pear, papaya and briny flavors taste bitter on the back end of the palate. A briny, pickled note marks the finish.
Melon and citrus aromas and flavors mingle easily in this cleanly made quaffer. It's a bit plump on the palate, yet refreshing on the lemon-lime finish.
Melon and citrus aromas are clean and easy, not pungent. This feels good, with limited but solid white-grapefruit and orange flavors. A dry juicy finish tastes mildly bitter but isn't too severe.
Melon and citrus aromas are yeasty and a bit sulfuric. This feels plump and juicy but not exact or well cut. Flavors of briny apple and nectarine turn bitter and salty on the finish.
Melon and citrus aromas get this soft, ripe and round wine going. The palate is full and plump, with bold citrus and tropical flavors and a welcome textural creaminess. The finish is smooth and supple, and as a whole this wine covers all the bases while showing itself to be a more than capable food accompaniment.
Melon and citrus scents blend with notes of crushed vitamins and lanolin. This feels round and smooth, with acidic kick that helps maintain balance. Melon and creamy flavors lead the charge, with a briny hint in the background. Drink now.
Melon and green apple aromas are solid and clean. The melony palate offers a plump feel and bright, sweet flavors of mango, pineapple and apple. This wine delivers a lot of fruit and liveliness on a regular frame.
Melon and green fruit aromas have a pinch of almond bitterness. This feels fresh but low in volume, with standard apple and green melon flavors. It finishes soft, with notes of mustard seed and fennel.
Melon and jasmine aromas abound in this light, refreshing Riesling offering glimpses of white peach, lime and slate on the palate. A hint of bitter almond adds complexity to the finish.
Melon and papaya aromas are a bit more flat than ideal. Following the nose, this feels plump but not all that exact or firmly cut. Simple melon and nectarine flavors finish soft and easy.
Melon and peach aromas are fresh and come with a touch of vanilla. This is a well-made, solid Chardonnay with good body and fresh acidity. Flavors of apple, melon and spice finish with a touch of oaky cinnamon and a somewhat waxy texture.
Melon and peach aromas start out fine but lose clarity. Citrus flavors that aren't quite full precede mild lemon and banana on the tail end. Nondescript and turns hot at the end. Kosher.
Melon and pear aromas are simplistic on the nose. A weighty palate with citric acidity sets up tangerine and nectarine flavors that turn pithy and bitter on the finish.
Melon and pear aromas lean in the direction of tropical. This pulsing Chardonnay emphasizes acidity and zest over oak and weight. A flavor profile built on tart green fruits and scallion is racy and ends with snap.
Melon and pear notes provide the flesh, while a citrusy element provides the backbone of this medium-bodied Chardonnay. It's round without being flabby, ending on a refreshing, citrusy note. Drink now.
Melon and pineapple fruit flavors offer something a little different from other white varieties, and while the wine is full and round in the mouth, it remains focused on the finish, a touch of honey balanced by citrusy notes. Drink now.
Melon and ripe pear flavors give some richness to this lightly citrus flavored wine. With attractive acidity, it is crisp, clean and tangy at the end. Drink now.
Melon and stone-fruit aromas are minerally and mild, with no overt fruit or oaky aromas sticking out. Crisp, citric and still a touch oily in feel, this tastes of briny citrus fruits, popcorn and salt. On the finish, this shows good body along with lasting salty citrus flavors.
Melon and tropical-fruit aromas precede a juice-like palate that struggles with mouthfeel. Flavors of mealy apple and peach finish with melon and green banana notes. Overall this is just good enough to enjoy as a quaffer.
Melon and tropical fruit aromas are restrained. This Elqui Viognier feels plump but also a bit dilute in the middle, with a mildly tannic sense of grape skins. Melon and citrus flavors are good, while this feels a bit yeasty and plump on the finish.
Melon and white-fruit aromas are more generic than specific. This has a lively, fresh mouthfeel, along with flavors of nectarine, melon and persimmon. A lasting finish has a racy feel but offers nothing more in terms of flavors or complexity.
Melon aromas are a touch mealy and suggest cantaloupe that's past its peak. A foamy palate is coarse, while tastes of burnt orange and red plum. On the finish, this dissipates quickly.
Melon, Animal Cracker and tropical fruit aromas lead to a plump but solidly fresh palate. A mix of stone-fruit and pink-grapefruit flavors is chiseled, and tastes a touch peppery on the finish.
Melon, apple and minerally aromas make this wine clean and steely on the opening. Lemony acidity combined with minerality gives this a Muscadet-like mouthfeel, while flavors of lemon, tangerine and lime are stony and sharp.
Melon, apple and peach pit aromas are dusty but that's about it. This feels flat, with little acidity or kick. Flavors of peach and apple cider end similarly, with no vitality to the finish.
Melon, apricot and leesy vanilla notes work the bouquet on this juicy, fruit-forward white. In the mouth, this perennial favorite is citrusy and tight, with less creamy lees action than in years past. Flavors of nectarine, citrus and pith finish with force.
Melon, banana and bath oil aromas announce a layered, citrusy palate, with simple flavors of orange and white pepper. The finish is citric in flavor but not overly sharp in feel.
Melon, citrus and green-bean aromas get a lift from some smoky oak. The thick, meaty palate is also a tad oaky, but it comes through with plenty of ripe melon, citrus and a hint of butterscotch—presumably from the oak. The finish is full and evolves in layers, always a good sign of a wine's overall quality.
Melon, citrus and herb notes are well balanced in this pleasing, refreshing, light wine. Bright and fresh to the end, it's perfect for summer quaffing.
Melon, mango and papaya aromas are tropical and lead to a smooth, creamy palate with sweet orange, melon and baking spice flavors. Nothing is complicated or edgy; this is standard Verdejo that's easy to drink.
Melon, nectarine and mild citrus aromas are clean and direct. This basic white is firm and balanced, while stone fruit, melon and white-pepper flavors end easy and fresh.
Melon, nectarine and minerally aromas are textbook as far as Albariño goes. The palate on this ready-to-drink winner is a bit fleshy, but with ample spine. Melon, lees and white pepper flavors finish clean and true, with firm malic acidity.
Melon, papaya and other chunky white-fruit aromas come in front of a peachy, basic palate. Flavors of peach, apple and papaya are melony and round, as is the finish on this fresh but generic white. Drink immediately.
Melon, peach and a delicate wisp of smoke are aromatic on this off-dry Riesling with bristling acidity. It's lean and light in style, but concentrated with juicy stone fruit and melon flavor. Finishes steely and long.
Melon, peach and dusty aromas give the wine a solid but flat bouquet. With soft edges and modest citric acid, it's a little dull and disjointed as it stresses melon and apple flavors. As Argentine SBs go, this is expensive for what it offers.
Melon, peach and honey are the driving forces behind this easy white wine. In the mouth, it delivers pretty fruit nuances and lean structure that closes on a high, fresh note. It's great for sipping by the pool in the hot months of summer.
Melon, peach and honeysuckle swirl together on the very ripe nose, thanks to the blend of 42% Viognier, 24% Marsanne, 21% Grenache Blanc, 11% Roussanne and 2% Picpoul Blanc. Tropical fruits also power the peachy palate, yet it finishes crisply with a mineral sharpness, smartly combining the warm climate yet unique soils of the appellation.
Melon, peach and tropical fruit aromas share the bouquet on this Malvasia-Xarello blend. A crisp, citrusy palate is lean, while tangerine, lime and melon flavors finish bright, with a moderate level of stony minerality.
Melon, peach and vanilla aromas don't display much oak while coming across clean and ripe. This feels juicy, with orange, tangerine and nectarine flavors. The finish is spunky and acidic but not overly deep or complex. This is 95% Viura and 5% Malvasia.
Melon, peach, leesy vanilla and mineral aromas are what you want from this type of wine. The palate is juicy and fresh, with nectarine, orange and pineapple flavors. A racy finish is confirmation of this Albariño's zesty character.
Melon, peach, passion fruit and yellow rose open the nose of this fragrant Sauvignon from northeast Italy. The wine is compact and fresh, with a tangy lemon aftertaste that would work well with fresh seafood or sushi.
Melon, pear and a strange note of mustard make for a challenging nose. This varietal Xarel-lo is drawing and lacking in body and structure. Mustard-like flavors follow the nose, while strong, musky flavors of field greens and mustard seed carry the finish.
Melon, pear and apple aromas are standard and sweet. The palate is soft, maybe a bit mushy, with banana, pear and tropical fruit flavors. Finishes easy and flat, with lasting tropical sweetness.
Melon, pineapple and apple aromas followed by a balanced, elegant combination of pineapple, melon and citrus flavors give this Chenin a fresh, zesty appeal. A lingering finish completes the package.
Melon, sea salt and white peach aromatics lean into a pomelo pith and wet concrete backbone on this crisp, nearly austere and completely impressive bottling. There is great lime peel and yellow grapefruit tension to the palate, which is linear and acid-driven, and possesses a chalky texture as well as warmer yellow pear flavors.
Melon, spice and a suggestion of papaya wrap into a medium-weight wine with a solid fruit core. A streak of vanilla and some slightly bitter phenolics finish it nicely.
Melon, wood spice and vanilla aromas are common for this level of Chilean Chardonnay. A plump palate is low on acidity, while this tastes of pear, oak and skins-based bitterness. A woody tasting finish is adequate.
Melon, yellow apple, yeast and celery swirl on nose and palate, creating a savory, spicy vortex. Nuances of watercress and something even more savory, like lovage, lurk in fruity ripeness. Take time over this lovely, original wine and it will reveal almost all its secrets. The length is wonderful and apple-scented.
Melony and green on the nose, with an asparagus note. The palate sports enough acidity to keep it afloat, but the flavors shift quickly from lime and melon to peas and asparagus.
Melony and sweet smelling, with sticky, strange flavors of chewing gum, melon and pickled citrus rind. Finishes weird, too. Overall, Indomita's wines are outside the lines and hard to enjoy.
Melony aromas and a simple mouthfeel render this an enjoyable Torrontés. Melon, apricot and lychee flavors all fit the bill, while the palate is round and viscous. Drink now.
Melony aromas are soft and friendly. This has youthful spritz to the palate and candied, tropical flavors of mango and dried, sweet pineapple. A sweet, citrusy character runs onto the finish, which goes pithy as it peters out.
Melony aromas come with a gritty, oily accent. Although the wine is still zesty on the palate, it is limited in elegance. Flavors of pithy green fruits turn bitter on the finish. The wine is at peak/past peak.
Melony aromas come with a heavy blast of brine. This feels oily and marginal, with salty, briny flavors of orange and lime that finish disjointed before falling off.
Melony floral aromas are friendly and easygoing. On the palate, this is clean and precise, with moderate weight and a touch of oak. Lime and kiwi flavors are a bit sweet, with a welcome oaky offset. On the finish, this Godello fades nicely, with core acidity extending the ride.
Melony fruit aromas with a heavy dose of sulfur and match stick are gritty. This is juicy and bright in feel, with flavors of briny citrus fruits and green melon. A heavily briny and lasting finish closes it out.
Melony, tropical aromas are clean and holding steady. This is on the full and oily side, with citric acidity creating a centerweight. Punchy citrus, melon and peach flavors finish with a light, pithy bitterness. Drink now.
Melted fudge and asphalt are draped on this young wine's bouquet. Given that opening, a palate of black plum and cassis isn't surprising. Feelwise, it's a touch rough and tannic, which is probably to be expected. Turns more herbal the more you sniff and swirl.
Mendocino's Anderson Valley is one of the best sources of Gewürztraminer in California, and this polished bottling shows why. The wine is brisk and clean, with potent flavors of tropical citrus fruits, flowers and a wild array of Asian spices, all wrapped into a creamy texture. It's a little sweet on the finish.
Mendocino's Navarro Vineyards hits it out of the ballpark with this truly stellar Sauvignon Blanc, its 20th year making SB. Partially barrel-fermented, this is an inviting wine of subtle jasmine aromas and touching minerality. An incredibly well-balanced version of the varietal full of lemon thyme and passion fruit. The acidity would cut nicely through a potato gratin.
Menetou-Salon is a near neighbor of Sancerre. Its wines are, like this, lighter and leaner than the better-known appellation. This wine displays a soft but herbaceous, grassy character with a steely edge. Drink now.
Menetou-Salon uses Pinot Noir for its rosés, like nearby Sancerre. The wine is in a fresh, crisp style, emphasizing acidity and red currant. It is light in feel and bright with red-fruit that lingers.
Menthol adds a lifted quality to scents of sweet cherry and plum on this pretty, light-bodied Pinot. On the palate, sweet berries and prune are edged with a frame of gentle tannins and a hint of bitterness. Finishes with a soft whiff of barnyard and forest floor.
Menthol and eucalyptus dominate over the indistinguishable fruit in this full-bodied, thick wine.
Menthol and pepper ride over dark cherry and spicy plum aromas. The palate is tight and restrained, offering dusty cherry and redcurrant flavors that succumb to an ultimately green, stemmy finish.
Menthol and savory herbs juxtapose rich black cherry and berry flavors in this off-dry Dornfelder. It's simple in style but enjoyable now for its juicy, fresh black fruit character.
Menthol and sweet grass are upfront on the nose of this herbal rosé, supported by notes of strawberry hull and black currant. There's a slight prickle to the palate, with a pithy astringency on the finish.
Menthol and sweet sage aromas leap off this wine from Steve Clifton. They spice up the black cherry and blackberry juice backbone that comes from this Nipomo vineyard, located seven miles from the Pacific. The palate shows lots of energetic verve, with flavors of dried cranberries, raspberries, licorice and slate, finishing long on a sagebrush-driven sense of chaparral.
Menthol, aromatic herb, purple flower and new leather scents meld together in this wine. On the firm, focused, palate, clove, star anise and espresso hints back up Marasca cherry and cranberry flavors while tightly knit but refined tannins and bright acidity provide support.
Menthol, blue flower, oak and a whiff of exotic spice emerge in the glass. The firm palate offers raspberry compote, mocha and a hint of cake spice alongside bracing tannins that clench the finish.
Menthol, camphor, pressed violet, crushed herb and toast aromas come together in this wine. The solid, chewy palate delivers crushed raspberry, red cherry, espresso, star anise and toast flavors alongside firm tannins.
Menthol, crushed flower, red raspberry and savory herb aromas unfold in the glass. The palate conveys juicy red cherry, white pepper and cinnamon alongside supple tannins. It's surprisingly accessible for such a young Barolo. Drink 2016–2022.
Menthol, dark berry, violet and cake spice aromas lead the way on this striking wine. It's still young and nervous, with tight tannins, but it also shows black cherry, white pepper, clove and mocha. Firm, velvety tannins and bright acidity provide the backbone. Drink 2018–2027.
Menthol, eucalyptus, violet, berry, clove and sage aromas all meld together on this savory wine. The bright, succulent palate delivers dense black cherry and crushed raspberry accented with mocha, cinnamon and vanilla alongside a backbone of brisk acidity and fine tannins. It's tempting now but will be even better after 2018.
Menthol, French oak, exotic spice violet and red berry aromas take center stage. The full-bodied, enveloping palate delivers dried Marasca cherry, raspberry compote, licorice, espresso and cinnamon framed in youthfully assertive close-grained tannins. Give this time to fully unwind. Drink 2023–2038.
Menthol, leather and underbrush aromas lead the nose while the dense palate offers raw sour cherry and dried sage. Bracing tannins grip the finish.
Menthol, licorice and woodland berry aromas follow over to the luminous, elegant palate, along with white pepper and wild cherry. Bright acidity and firm, refined tannins lend both balance and finesse. Drink 2020–2033.
Menthol, mature black currant, eucalyptus, espresso and clove aromas lead the nose. On the austere palate, ground pepper and licorice accent mature black cherry while assertive, close-grained tannins leave a firm finish. Drink after 2020.
Menthol, mint, leather, forest floor and a balsamic note lead the way. The firm palate offers dried cherry, anise, bitter chocolate, chopped herb and clove alongside assertive tannins.
Menthol, mint, sage, dark berry and rose aromas come with a balsamic note. Firm, fine-grained tannins support concentrated black cherry, crushed plum, mocha, vanilla and licorice flavors. Drink through 2022.
Menthol, new leather, blue flower and sage aromas lead this wine's nose, along with a whiff of toast. Taut and savory, it offers crunchy red berry, star anise, ground clove and a hint of tobacco on the palate. Youthfully assertive, fine-grained tannins and vibrant acidity lend structure.
Menthol, new leather, white pepper, fig and forest floor are just some of the aromas you'll find on this fantastic wine. Smooth and structured, the full-bodied palate evokes dried cherry, licorice, baking spice, raspberry compote and a salty mineral note. Firm polished tannins provide smooth seamless support. Drink through 2031.
Menthol, pressed rose, iris, woodland berry, chopped mint and a whiff of oak-driven spice take center stage. It's still tight, with youthfully assertive refined tannins but it also boasts layers of red cherry, raspberry compote, cranberry, licorice and vanilla alongside bright acidity. Thanks to its age-worthy structure, you'll need patience for this one. Drink 2028–2048.
Menthol, ripe berry, vanilla and mocha aromas emerge in the glass. The palate offers dried black cherry, coffee and toast but not much fruit richness alongside bracing tannins that leave an astringent finish.
Menthol, savory herb and dark-skinned berry aromas lead the nose along with a balsamic note. The full-bodied but accessible palate doles out black cherry, crushed plum, sage and soothing licorice alongside velvety tannins. Enjoy through 2016.
Menthol, scorched soil, toasted oak and plum aromas lead the nose on this blend of 80% Cabernet Sauvignon and 20% Syrah. On the palate, licorice, dried sage and espresso add interest to the black cherry flavors while firm, slightly astringent tannins provide support.
Menthol, violet, exotic spice and tobacco aromas take center stage in this wine. The firm palate shows red cherry, licorice and crushed herb flavors set against a backdrop of close-grained, grippy tannins.
Menthol, worn leather, moist earth, black plum and a whiff of Oriental spice aromas lift out of the glass. The taut, rather lean palate shows raw cherry, orange zest, mocha and white pepper alongside austere, fine-grained tannins and nervous acidity.
Menzies is the name of Yalumba's Coonawarra estate, which is almost entirely devoted to Cabernet Sauvignon. Like most of the Yalumba wines, the oak levels have been pared back in recent vintages, allowing this wine's cassis fruit to to shine. Hints of tobacco, bay leaf and sage bring complexity, while the tannins are fine, adding a softly dusty feel to the long finish.
Mer Soleil's Chardonnay grapes dependably get so ripe, they offer explosive flavors even without oak. You won't miss a thing without that barrel. The pineapple, orange and golden mango flavors are delicious on their own, and even offer a hint of vanilla. A mouthwateringly fresh squeeze of acidity makes everything bright and clean.
Mer Soleil Chards seem to get bigger, riper and oakier every year. Of course, this is the winery's style, and when it works, the results can be fabulously rich, but this caramelized wine seems a little top-heavy.
Merges Ojai's leaner, more elegant style of winemaking with the rich pedigree of this fine vineyard to produce a dry, complex and food-friendly wine. It's zesty in acidity, with intricate flavors of cherries, cola, minerals and dried herbs. Should do interesting things over the next six years. Give it a good decant after opening the bottle.
Meritage wines must be Bordeaux blends; otherwise, they can be all over the map. This is an all-purpose, affordable red blend of Merlot, Cabernet Sauvignon and Malbec. Black cherry and olive, smoke and some noticeable alcohol (14.4% is credited) define a sturdy red in wide distribution.
Merits its high score by virtue of the concentrated black currant flavors that are so intense and pure, they're the essence of Cabernet Sauvignon. Yet the wine is also very tannic, with a lockdown astringency that leaves the mouth all puckery after you swallow. Give it 5–6 years in a good cellar.
Merlot (32%), Sangiovese (31%) and Malbec (30%) make up the majority of this blend, with the balance Syrah, Cabernet Sauvignon and Cabernet Franc. Aromas of currant, plum and herb are followed by plump cherry flavors backed by lightly grainy tannins. It provides appeal and value.
Merlot (43%) and Cabernet Sauvignon (30%) take the lead on this supremely appealing blend that hails from a who's who selection of vineyards. Notes of black raspberries, currant and milk chocolate come with sweet, luscious fruit flavors.
Merlot (44%) and Cabernet Franc (30%) make up the majority of this wine, with the balance Cabernet Sauvignon, Malbec and Petit Verdot. Aromas of baking spice and blue fruit are followed by cocoa powder and blue fruit flavors. It comes off as quite dry.
Merlot (44%) takes the lead on this wine followed by Cabernet Franc (29%) and Cabernet Sauvignon (18%), with the balance of blend of Petit Verdot and Malbec. Alluring aromas of black plum, earth, flowers and green herb are followed by generous, palate-coating dark-fruit flavors. It brings a sense of texture that captivates.
Merlot (47.5%) and Cabernet Franc (35.5%) make up the majority of this blend along with Cabernet Sauvignon, Malbec and Petit Verdot. Aromas of coffee, cranberry, herbs, pencil lead and butterscotch lead to rich, textured sweet fruit and barrel flavors that linger. It displays balance throughout.
Merlot (48%) blends with Cabernet Franc (40%) and Cabernet Sauvigon on this earth-laden wine. Aromas of funk, earth, peat, savory herbs and dark flowers lead to soft, sweet, smoky flavors. The texture and richness keep the interest high.
Merlot (48%) takes the lead with no other variety making up more than 18% (Syrah) of the blend. It provides notes of bell pepper, dry chocolate, tire rubber and cherry. The feel is plush but with a sharp note running down the middle that distracts.
Merlot (53%) makes up the majority of this wine, followed by Cabernet Franc (31%), with the balance being other Bordeaux varieties. It shows whiffs of reduction out of the gate which are followed by aromas of blackberry and spice. The palate brings a mouthful of black-fruit flavors backed by lightly dry grainy tannins. Black and purple-fruit flavors persist on the finish.
Merlot (55%) and Cabernet Franc (41%) make up the majority of this blend, which is rounded out by Petit Verdot. Aromas of dried red fruit, herbs and woodspice lead to elegant, zingy, dried cranberry and spice flavors that linger.
Merlot (55%) and Cabernet Sauvignon (40%) make up the majority of this wine with the balance Malbec. Vanilla, barrel spice and dark-fruit aromas are followed by saturated black-fruit flavors that linger. The oak gets a bit out-front but the wine still has much to offer.
Merlot (56%) and Cabernet Franc (38%) make up the majority of this wine, with the balance Petit Verdot and Malbec. The aromas are all high toned and somewhat locked up, with notes of herb, dried flower, chocolate and cherry. The palate offers a sense of sophistication and restraint, showing a lot of polish.
Merlot (57%) takes the lead on this lighter-colored wine that offers raspberries, cherries, herbs and woodspice. The fruit flavors are fresh and elegant, with lightly chalky tannins.
Merlot (59%) takes the lead on this blend, which is balanced out by Cabernet Franc. Intriguing aromas of herbs, flowers, spice raspberries, café au lait and barrel spices lead to silky, polished fruit and barrel flavors that linger.
Merlot (63%) makes up the majority of this wine, with the balance Cabernet Sauvignon (25%) and Malbec. Brooding aromas of herb, pencil lead, vanilla and spice are followed by dry dark-fruit flavors. The midpalate seems lacking, and the tannins show a touch of astringency.
Merlot (63%) takes the lead on this blend followed by Cabernet Sauvignon (23%) and Cabernet Franc. The aromas seem somewhat wound up at present, with notes of wood spice, vanilla and fresh herb. The palate is über-smooth, showing a fine sense of balance and polish.
Merlot (64%) and Cabernet Sauvignon (34%) makes up the majority of this wine, which is topped off by smidgens of Cabernet Franc and Malbec. The aromas of raspberries, black cherries and milk chocolate are generous, while the palate brings a sense of smoothness and balance.
Merlot (64%) takes the lead on this blend followed by Cabernet Sauvignon (27%) and Petit Verdot. Light aromas of red and black fruit and herb are followed by sweet cherry flavors. It shows a lot of elegance.
Merlot (70%), Cabernet Sauvignon and Petit Verdot make for a smooth and rich wine with candied fruit, blueberry, spice and loads of sweet cherry. It's chewy and tight in the mouth, with polished, almost squeaky tannins and impressive length.
Merlot (71%) takes the lead on this blend followed by Cabernet Sauvignon (19%) and Petit Verdot. It opens with aromas of herb, plum, pencil lead, smoke and barrel spice. The palate packs a mouthful of red and black-fruit flavors, showing an impeccable sense of balance and styling, followed by an extended finish.
Merlot (73%) takes the lead on this wine, which is rounded out by Malbec (12%), Cabernet Sauvignon (7%), Petit Verdot (4%) and Cabernet Franc. Aromas of herb, barrel spice, pencil lead and red and black fruit are followed by plump yet elegant fruit flavors backed by chalky tannins. It shows a lot of restraint.
Merlot (78%) takes the lead on this blend, with the rest Cabernet Sauvignon (14%), Cabernet Franc (6%) and Petit Verdot (2%). Fragrant aromas of green tea, flowery herb, barrel spice and cherry aromas are followed by concentrated, silky-soft red- and black-fruit flavors and exquisitely integrated tannins.
Merlot (80%) is in the lead on this blend, with the rest rounded out by Cabernet Sauvignon, Cabernet Franc and Malbec. Cocoa, dark raspberry, vanilla and toast aromas lead to supple fruit and barrel flavors backed by grainy tannins that need some time in the cellar to smooth out.
Merlot and Cabernet Franc make up equal parts of this blend. Aromas are up front, with notes of baking spice, dates, anise and slightly dried-out fruit. Dark-cherry flavors bring a sense of concentration and enjoyment.
Merlot and Cabernet Franc make up the majority of this blend. Aromas of blue fruit, herb, pencil lead and barrel spice are followed by smooth plum flavors. Milk chocolate notes persist on the finish.
Merlot and Cabernet Franc make up the majority of this blend. The aromas of dried herbs, pencil lead, cherry and spice are subdued while the palate brings a somewhat elegant style, with the tannins seeming a bit bunched up.
Merlot and Cabernet Franc make up the majority of this wine, along with pinches of Petit Verdot and Malbec. It commands attention with aromas of flowers, herbs, freshly tilled soil, cherry, coffee and bittersweet chocolate. The palate is outrageously textured with a hypnotic mouthfeel and a finish that sails into the distance. Far from a blockbuster style, it's all about elegance and detail.
Merlot and Cabernet Sauvignon are equally represented in this soft, robust blend that also includes smaller amounts of Cabernet Franc and Petit Verdot. Juicy blackberry and plum combine with dusty, integrated tannin, as a length of dark cherry and sage weave in and out.
Merlot and Cabernet Sauvignon each make up 45% of this wine, with the balance Malbec. It comes off as quite green, with notes of bell pepper and green herb, along with unusual mesquite flavors. The alcohol pokes through on both the aromas and palate.
Merlot and Cabernet Sauvignon make up most of this blend. Aromas of vanilla, spice and red and black fruit lead to soft-feeling fruit and barrel flavors that put a focus on elegance.
Merlot and Cabernet Sauvignon make up the majority of this wine. Light aromas of herb, coffee bean and barrel spice lead to cranberry and cherry flavors that bring a lot of enjoyment.
Merlot and Cabernet Sauvignon take the lead on this blend, with the balance Cabernet Franc and Malbec. Aromas of toast, vanilla and red and black fruit are followed by generous fruit and barrel flavors.
Merlot and Cabernet Sauvignon take the lead on this Bordeaux-style blend that brings overt notes of vanilla, coconut and dark fruit, with the barrel notes riding high. It's full bodied and rich with the oak overtaking the varietal flavors but still offering appeal.
Merlot and Cabs Sauvignon and Franc are the base of this ripe, dense and rich Bolgheri blend. The intensity is impressive and so is the overall density and persistence of the finish. Pair this wine with hearty dishes, such as sausage and slow-cooked lentils.
Merlot and Nerello Mascalese make for perfect blending partners, creating a wine with cherry softness and bright fruit intensity, plus volcanic minerality and elegance. Polished and clean on the finish.
Merlot and Nero d'Avola are blended to produce an easy wine with good integrity of fruit and fresh berry flavors. This a soft, plush wine that would pair well with home-cooked pasta or risotto.
Merlot and Nero d'Avola form the base for this easy red wine that would pair with fettuccine and meat sauce or pork roast. The quality of the fruit is clean, bright and sharp.
Merlot and Sangiovese make up nearly equal parts of this wine, with smaller amounts of Montepulciano, Malbec, Cabernet Franc and Cabernet Sauvignon. Cola, vanilla and cherry are walled within full-bodied weight and tannin, with a simple structure and finish.
Merlot and Syrah are added to Portuguese varieties to give a solid and fruit-driven wine. Rich berries and generous tannins are dominant partners, with juicy acidity giving balance. It's a wine that is ready to drink, full of fruit and generous.
Merlot and Syrah join Tinta Roriz in this impressive wine. A fermentation in open lagars as well as time in oak give this blend richness and a deliciously juicy. Ripe and full bodied, it is ready to drink.
Merlot and Syrah make up the bulk of this wine, with the remainder pinches of Viognier and Cabernet Franc. Fresh flower, plum and milk chocolate aromas are followed by appealing sweet fruit and barrel flavors.
Merlot and Syrah make up the majority of this blend. Aromas of cherry, coffee, pencil lead and barrel spices are initially light and elusive while the plum and vanilla and flavors are much more generous.
Merlot comprises 53% of the blend, Cabernet Sauvignon 40%, and Cab Franc fills in the final 7%. Well built and satisfyingly complete, this tribute to grower Dick Boushey uses fruit from his oldest (25-year) vines. Scents of toast, mint and moist earth introduce varied fruit flavors of boysenberry, purple grape, cherry and plum. It's a big, bold wine that segues neatly into a finish of chocolate and butterscotch.
Merlot dominant with a balance of Cabernet Sauvignon, this wine shows aromas of vanilla, coconut and jammy red and black fruit, with the alcohol poking through. The fruit flavors feel supple, backed by gritty tannins.
Merlot forms the core of this blend, supported by smaller amounts of Syrah, Zinfandel, Petit Verdot and Cabernet Sauvignon. A note of black olive opens the wine, which is soft, full-bodied and tart in red plum, the tannins chewy on the finish.
Merlot from Chile is coming up fast and this shows why. The aroma and flavor package is on target with plums, coffee and chocolate predominating. The bell pepper note on the nose is not overbearing. The superb balance and long finish wrap it up nicely.
Merlot from the family's vineyard in Lovall Valley informs the majority of this blend at 44%, with 36% Cabernet Sauvignon and 20% Cabernet Franc in the wine as well. Dry and herbal, it sings in bold notes of red currant, cedar and anise, offering elegance around integrated tannins and a mouthcoating finish. Drink now through 2022.
Merlot gives this wine a broad and flavorful midpalate of mixed berry and currant and cherry fruit; it's got plenty of acid below and tannin behind, and it lays out beautifully across the palate. The finishing tannins are lightly earthy, lightly chocolaty, and suggest pencil shavings and a splash of anise as well. Excellent value.
Merlot hardly gets richer than this. Just explodes in the mouth with flavors of black cherry, blackberry and chocolate truffle flavors. As sweet as it seems, it's actually dry, with a wonderful edge of acidity. Drink now.
Merlot has long been a particular strength at Forgeron. Up front in this new release is a thick vein of chocolate around rich black cherry fruit. The wine dips a bit in midpalate, then re-emerges in a finish with chewy tannins and citrusy acidity. The odds strongly favor more improvement with further bottle age; try after 2016.
Merlot has long been Waterbrook's strong suit, and this offers the expected seamless blend of cherry/berry fruit, softly polished tannins and toasty barrel flavors. What are missing—at least for the moment—are the grace notes. Give it plenty of breathing time and you begin to detect traces of spice and earth, finishing with a lick of chocolate.
Merlot has never been Bell's strong point, and while this is a pretty good one, it's a little rough and sandpapery in the mouth. It has currant, blackberry, tobacco and green tea flavors, and is fully dry. Blended with 15% Cabernet Sauvignon, it wants to be opened soon.
Merlot has never been St. Supery's strong suit, and this wine shows the winery's continuing struggle. The cool vintage has produced a very dry, tart wine, with green olive, tobacco and herb flavors alongside the black cherry and oak tones.
Merlot heavily dominates this Right Bank-style wine, with Cabernet Sauvignon accounting for only 11% of the blend. That accounts for the softness and the domination of cherries, red currants and violets. The acidity is mouthwatering. It's an easy-drinking wine, with some aspirations to complexity.
Merlot is a variety that receives little respect—or accolades—in Australia, but this one is a cut above the rest. The complex nose is classic Chinese tea and herbs with some Shiraz-like tar notes that lead into plum and raspberry flavors in the mouth. Finishes a bit short but with a nice, coconut-infused acidic lift.
Merlot is at the center of this blend, combined with Cabernet Sauvignon, Petit Verdot, Malbec and Cabernet Franc. A bitterness of green tannins and black leather make for a hugely tannic, puckering effect on the palate.
Merlot is certainly one of the real strengths at Fidélitas, and two different versions are offered. This broad and flavorful effort has pretty cherry fruit backed with pleasing baking spices. The finish is focused and precise, adding streaks of cinnamon and chocolate.
Merlot is on the comeback trail and this is a very fun style made by respected vineyard manager Erik Mallea. Woody red and black cherry meet with cola on the nose, while the palate remains bright, fruity, refreshing and easy to quaff. Flavors of black cherry soda meet with a milk chocolate character, yet without any overdone richness.
Merlot is one of the benchmark wines at this winery, wholly-owned by the Osoyoos Indians. Roasted aromas of plum and cherry don't entirely disguise a bit of funk. A year in mixed oak adds flavors of mocha and dark chocolate to rather thin fruit.
Merlot is the principal grape here, with Cabernet Sauvignon and Petit Verdot filling out the blend. This is an elegant, sculpted wine, built upon a sturdy foundation of supple, ripe Columbia Valley fruit. Raspberry and cherry flavors get a spicy lift from the Petit Verdot, while the Cabernet adds focus and heft to the tannins.
Merlot is usually the best wine in any budget lineup of Washington reds, and this excellent entry from the new regime (Gallo) at Columbia is no exception. Polished and flavorful, it has textural, detailed flavors built upon black cherry, plum and cassis fruit. There is a light dusting of fresh herbs, and the wine has real grip and presence in the mouth.
Merlot leads the pack in this blend of six Bordeaux varieties with a dash of Syrah (5%). The fruit is taken from five different vineyards across Washington and Idaho. It has notes of candied cherry, licorice and ash, with tart flavors and dry, astringent tannins.
Merlot makes up 40% of this blend, with 30% Cabernet Sauvignon, 24% Petit Verdot and 6% Cabernet Franc as well. Smoky meaty characteristics ride a rounded, smoothly textured and full-bodied explosion of baked blackberry and cassis, the tannins chalky.
Merlot makes up 45% of this wine, with the rest Cabernet Sauvignon, Cabernet Franc, Sangiovese, Petit Verdot, Syrah, Zinfandel, and Tempranillo. Aromas of green herb, plum, freshly hewn wood and coffee are followed by smooth-drinking fruit and barrel flavors, with the tannins showing a touch of astringency.
Merlot makes up 55% of this blend, with the balance Cabernet Sauvignon (27%) and equal parts Cabernet Franc and Petit Verdot. The aromas of fresh and dried herbs and smoke enchant, while the palate expertly balances fruit and savory herb flavors, with tart acids providing the frame. It leans into the savory but with much to enjoy.
Merlot makes up 58% of this blend, with the balance Cabernet Sauvignon (33%) and Cabernet Franc. A blend of fruit from Anna Marie, Spring Valley, Loess, and Minnick Hills vineyards, the aromas are light, with notes of plum, raspberry, barrel toast and spice. The palate is soft and silky, gliding on the finish. It's all about delicacy.
Merlot makes up half of this blend, with the balance Cabernet Sauvignon, Malbec and Petit Verdot. Vanilla, pencil shaving and woodspice predominate on the nose and palate.
Merlot makes up half of this wine, with the balance Cabernet Sauvignon (40%) and Cabernet Franc. It announces itself with nuanced aromas of herb, dried leaves and flowers, along with black currant. The flavors are palate coating and textured, showing depth but also restraint.
Merlot makes up just over half of this wine, with Cabernet Sauvignon (39%) playing second fiddle and Cabernet Franc and Malbec rounding it out. It's expressive, with aromas of fig, golden raisins, eucalyptus and red fruit, with the aromas seeming slightly dried out. The palate is fruit forward and textured, while still showing restraint and length.
Merlot makes up just over three-quarters of this blend, with the balance Malbec, Cabernet Franc, Sangiovese and Petit Verdot. Bright aromas of cherry pie, blueberry, herb, plum and earth are followed by smooth polished blue-fruit flavors. It's a complete delight, focusing on elegance.
Merlot makes up just over three-quarters of this wine. Unusual aromas of brown stems, flowers and blue fruit lead to lightly sweet fruit flavors supported by dry puckering tannins. Overall, the concentration seems lacking.
Merlot makes up just under two-thirds of this wine, with the rest Cabernet Franc. The aromas display a medley of fresh green herbs and flowers and cherry, while the palate brings poised cherry flavors that show elegance and persistence.
Merlot makes up nearly two-thirds of this blend with the balance Cabernet Franc. Brooding dried herb, cocoa and dark fruit aromas lead to rich but well-balanced black-fruit flavors backed by a firm core of tannins.
Merlot makes up three-quarters of this blend, with the balance Cabernet Sauvignon (21%) and Cabernet Franc. It starts out a bit reduced, providing some initial distraction from its aromas of plum, herb, asphalt and currant. The blue-fruit and smoke flavors show a sense of plushness, with savory notes lingering on the finish. The tannins bring some grip. It provides enjoyment but the Merlot doesn't really pop and the smoky notes seem out of place.
Merlot makes up three quarters of this wine with the rest Cabernets Franc (17%) and Sauvignon. The Franc shows itself, with aromas of lightly leafy herbs that are followed by tire rubber, anise, vanilla and cherry. The cranberry and cherry flavors are sweet, with rustic tannins backing them up.
Merlot needs more concentration than this in order to really shine as a stand-alone varietal wine. This is thin, green, and simply generic. Pomegranate fruit peeks through, quickly overlaid with weedy tannins.
Merlot remains a challenge for most Oregon producers who attempt it. This does not rise past the impression of light and grapey soda flavors, with some stiff earthy tannins.
Merlot remains a solid strength at Dumas Station, thanks to the Minnick Hills and Birch Creek Vineyard fruit. Half the barrels were new, an equal percentage of French and American oak, lending a strong bourbon aroma, along with tobacco and vanilla components. The fruit remains a bit constrained, with black fruits leading into a core of cassis. Give this one a good decanting.
Merlot, Cabernet and Syrah form the core of this wildly successful red blend from Ste. Michelle Wine Estates. Soft and juicy, it's packed with flavors of vanilla, pipe tobacco and cola, while keeping the stuffing and structure of a substantial wine. An appealing red blend, especially for consumers new to wine.
Merlot, Cabernet Sauvignon and Syrah take the lead on this blend. Aromas of wood spice, café au lait, cherry and spice box are followed by tobacco and cherry flavors. There are good things going on but the wood gets a bit out front.
Merlot, Cabernet Sauvignon, Malbec and Petit Verdot inform the full-bodied flavors in this stunner. It shines in its luxuriously velvety texture, bright red fruit and intriguing elements of graphite and tar. Big and bold, it betrays its size with unexpectedly elegant tension and focus.
Merlot, Cabernet, Syrah, Cab Franc, Petit Verdot and Barbera are tossed into the blend. The result is a rather generic mish-mash, pleasant but unfocused, that turns vegetal and stemmy in the finish.
Merlot, Syrah and Cabernet Franc make up the majority of this blend. It displays directly appealing aromas and flavors of dried herbs, cherry, plum, woodspice and milk chocolate with a fleshy feel.
Merriam is concentrating on Cabernet Franc from various appellations, with excellent results. This Russian River bottling is terrific for drinking now. It's spicy and rich in red cherry jam, cherry liqueur and smoky sandalwood flavors that finish long and sweet. It would be great with Chinese-style roast pork.
Merry Edwards has figured out the magic trick of crafting Pinot Noirs so luscious right out of the gate, you want to drink them now, but that actually are ageable. This one, from the warmer Westside Road area of the valley, is enormously ripe and seductive now, with wild cherry, red licorice, bacon, cola, cocoa and cinnamon spice flavors. Yet the inherent balance of tannins and acids ensures it a long life. What a treat. Now–2016.
Merry Edwards has had a long relationship with this Westside Road vineyard, which has given her some very great wines. This 2010 continues her offering of delicious Pinots of early appeal, but whose structural integrity guarantees ageability. The wine is lush in raspberries, cherries and currants, yet is elegant and crisp in acidity. You can drink it now, but it will gain in the bottle after 2018.
Merry Edwards nailed this one. Lush and smooth as velvet, it shows enormously deep, ripe blackberry, cherry, raspberry, leather, cola, soy-splashed Portobello, vanilla and cinnamon spice flavors. But it's also a very young wine, to judge from the freshness of acids and tannins. Drink now, with decanting, and should age well for up to a decade.
Merryvale's '05 is very rich and balanced, and shows fine Napa Cabernet character in the intense focus of cassis, enriched with new French oak. It's not an ager, but showcases very high Napa quality for immediate drinking.
Merryvale's Profile remains a star year after year. The '04 is nearly all Cabernet Sauvignon, and stuns with its power. With a smooth, complex tannin structure, it's rich in currants, blackberries and cedar, but is too young to open now. Should hit its stride around 2010 and continue to develop for some years after. Tasted twice, with consistent results.
Merryvale has a terrific record with their Starmont Chard, and they haven't raised the price for many years. The ‘06 is right up there with the best of them. It's rich and creamy, filled with true Chard flavors of peaches, pears, honey, buttered toast and cinnamon spice.
Mesh is a partnership between famed Clare Valley Riesling producer Jeffrey Grosset and the Hill Smith family of Yalumba. The 2012 is a solid effort, relatively light in weight but concentrated in flavor, featuring potent notes of lemon and lime sherbet. Very tart and dry on the finish, it needs either oysters or plenty of time in the cellar.
Mesmerizing aromas of toast, roasted pumpkin and spice are followed by medium-bodied, lightly spritzy feeling flavors and a citrus-filled finish. This drinks young now and will benefit from some additional time in the cellar.
Mesnil sur Oger is at the pinnacle of Chardonnay in the Côte des Blancs of Champagne. This complex, rich wine is full and creamy initially. Then a dry core of pure grapefruit and lime kicks in, giving a line of purity and freshness that goes right through to the lingering finish.
Messapia is a solid and pretty expression of Verdeca, offering a supercrisp citrus note, followed by pear and white flower touches. Pair it with sushi or smoked salmon.
Metallic, stalky aromas open this big but shallow Pinot. Candied plum and raspberry flavors are herbal and heavy. On the finish, stalky berry fruit, herbal hints and animal notes are part of the package.
Meticulously farmed by Ulises Valdez, Silver Eagle is intensely spicy and pamperingly lush, offering a distinct, perfumed character on the nose. Structured and almost gamy and sanguine, it's a complex expression of the grape that will benefit from further time in the bottle, through 2020, or from an hour or so in the decanter.
Meursault can manage big and bold, and this wine definitely lives up to that reputation. The spice and wood are perhaps too much at this stage. I would certainly like to see more of the ripe white fruits that are there in the background. A wine to return to in a year.
Mexican lime, crushed chalk, light jasmine, daffodil and lemon-lime soda show on the nose of this bottling by veteran Steve Dooley. Tight cement and lime-rind flavors pop on the palate, where a sharp kumquat quality dissects the Bosc-pear warmth and the nuanced influence of damp dill and other green herbs.
Meyer-lemon curd, melted butter and salted peach show on the nose of this bottling from the Hahn family team. Sour lemon, tangerine skins and sharp green-apple flavors show on the sip, as does a savory salty element.
Meyer lemon and a hint of fresh herbs—lemon verbena, tarragon and cilantro—elevate this polished and textural effort. There's a nice long finish; a fine bottle, especially at this price.
Meyer lemon and ripe brown pear notes meet touches of macadamia nut and smoke on the nose of this bottling. The flavors are light but pleasant, recalling toast and lemon butter.
Meyer lemon pervades this wine, from the first aroma to the lingering finish. Rich and mouthfilling, there's toffee and butterscotch too. It shows the sweeter, more dessert-assortment side of Chardonnay, along with plenty of zesty apple and pear fruit.
Meyer lemon pith and grapefruit scents meet with sliced pear, chalk and wet slate on the nose of this bottling. The palate sizzles with acidity and tension—almost too much so—with lemon peel and tart kumquat flavors.
Michael David's big, juicy, crowd-pleasing red blend, with minority amounts of Syrah, Carignan, Cinsault, Tannat, Souzou, Cab Franc, Mourvèdre and Petite Sirah, was aged in French oak for over three years. Soft and ready to drink now, with a touch of sweet cherry cola.
Michael David's new Cabernet Sauvignon brand has the winery's signature toasted oak and coconut-kissed tannins. But it's interestingly tamed, bearing bursts of black cherry and blackberry that effortlessly hit your palate in between quiet gusts of vanilla spice.
Michael David continues to showcase some of the more unusual grape varieties. This Tannat is big shouldered, rich and decadent, and it tastes brambly, which Zinfandel fans will appreciate. It's full of jammy red fruit and leather notes, with a long finish.
Michael David is clearly having fun here, calling it Rapture and scrawling on the back of each bottle, “Don't be left behind!” The wine is fun for big oak, big tannin and big fruit as it's true to its MD style, all toasted oak and molasses, dry epic tannins and jam.
Michael David makes bombastically huge wines, but here they've mastered the style, making a black-as-night Syrah true to it's roots, with flavors of dark red fruit, bacon and toast, with a wall of vanilla and oak. It's juicy, jammy and surprisingly well integrated, a wine that's ready to drink now, preferably with a sizzling tri-tip.
Michael Gill goes for broke booze-wise on this hot number, but the rewards are worth the risk. Aromas of blueberry, mint, graphite, dried cherry, lilac and graphite get a sagebrush lift. On the palate, distinct black licorice accompany blackberry syrup and white pepper. There's a slight bit of alcoholic burn on the finish, but it doesn't drink as hot as you'd guess.
Michael Larner is making savory Syrahs to sit on. This one from 2010 offers perfectly ready black and white pepper scents along with blueberry, black licorice candy and violet flowers. It's viscous on the palate, with mace and all sorts of peppery flavors, picking up a bit of scorched lemon tartness and remaining a bit tannic. This may get even better in years to come.
Michael Mondavi's Folio Fine Wine Partners now offers an Oregon Pinot Noir, this one vinified by Rob Mondavi, a fourth- generation winemaker. Pale and elegantly styled, it shows refined winemaking skills and a European sensibility. Pungently herbal, this supple wine brings young fruit flavors of cranberry and raspberry, but shows ageworthy depth and persistence. It's the sort of subtle, classic style that rewards both time and attention.
Michel Laroche has been branching out of Chablis in recent years and his southern French effort has some chlorine notes along with aromas of mint and sweet wood. The power is up there, but there isn't suppleness to match. The palate pulsates while the finish is dark and sharp, with a burnt flavor.
Michel Redde makes some attractive Sancerres, like this wine, across the river from its base in Pouilly. It is crisp and light as the vintage dictates. Green fruits, a touch of herbaceousness and lively acidity are well integrated already. Drink from the end of 2015.
Michele Chiarlo's Cerequio is one of the important wines that defines Barolo, past and present. This historic bottle offers consistency and longevity thanks to its aromas of spice, cola, red fruit, cigar box and licorice. In keeping with Nebbiolo tradition, it offers a tight, streamlined feel.
Michele Satta's estate is located in the southernmost part of the denomination. This Sangiovese-based wine offers delicate nuances of blackberry, spice box and dried hay but also has natural rubber or Band-Aid notes that disturb an otherwise pretty picture. Drink now.
Mid-amber in color. Interesting nose showing bright citrus aromas, honey and hints of petrol. Tangy with blood orange, tangerine and orangeade flavors, that are a little one dimensional. Medium-bodied, fruity and easy-drinking. Medium length with a crisp citrus finish.
Mid-gold color, with strong waxy, earthy aromas. Dry with broad savory, earthy flavors, some bruised apple, melon compote and fusel notes. Mature with a fairly rich texture, but a slightly viscous finish. Moderate flavor concentration and length.
Mid-gold color. Pronounced and enticing aromas of ripe citrus and stone fruit, layered with honey and floral notes with a touch of sweet spice. Rich and creamy texture packed with sweet ripe juicy fruit, honey, spice and a twist of sage. Off-dry, deliciously smooth with fresh acidity and medium-body. An elegant wine with a long, creamy, spicy finish.
Mid-gold color. pronounced aromas of creamy apricot custard, ruby grapefruit and enticing hints of spice, rose-water and honey. Concentrated, creamy stone fruit flavors follow through on the palate intertwined with a strong earthy minerality. Medium-bodied with a smooth, rich texture yet fresh with bright acidity. Long, layered, smooth finish.
Mid-gold color. Subtle aromas of creamy stone fruit. Dry, medium bodied and fresh with bright acidity and ample fruit cocktail flavors with savory, herbal and spicy notes. Soft creamy texture and moderate length. Slightly warm and viscous on the finish finish
Mid-gold color. Very mineral driven with subtle aromas of bruised apple and stone fruit compote. Crisp, fairly taut palate showing strong minerality and ripe flavors of red apple, cantaloupe, sweet nectarine and spice. Taut and precise texture with a long, slightly austere finish.
Mid-gold in color, featuring broad, layered aromas of ripe yellow stone fruit, ruby red grapefruit and mineral notes. Concentrated flavors prevail across the palate showing crisp citrus fruits, nectarines, white peaches and hints of honey. Racy acidity balances the sweetness, as does its firm, taut texture, which gives the wine focus.
Mid-gold in color, this has a pronounced classic Gewürztraminer nose of lychee, rose petals, spice and ripe stone fruit with notes of earthy minerality. Sweet and richly textured, round mouthfeel with moderately intense flavors similar to nose with an added note of stem ginger and smoky spice on the finish.
Mid-gold in color, with attractive aromas of ripe stone fruits. Focused by earthy minerality, this is dry and crisp, with abundant fruit in the mouth: peach, apricot, orange peel and spice. Nicely balanced, with a long, minerally finish.
Mid-gold in color. Quite a broad bouquet - ripe stone fruit honey, white flowers and a strong stony mineral focus. Sweet, smooth, rich texture yet crisp, refreshing and brimming with lively flavors. Very long, persistent with complex layers that linger on the finish.
Mid-lemon hue. Nicely layered aromas of ripe store fruit, hints of petrol and an appealing earthy minerality. Bright and well defined flavors of peach, apricot, nectarine and spice with the minerality following through, adding complexity on the palate. Very fresh and juicy with a smooth texture and a moderately long finish.
Mid-weight and balanced in flavor and texture, this reserve-tier wine combines pungent jasmine aromas with flavors of crunchy green apple and Meyer lemon. The finish shows a toasty oak note, layered in a touch of salt.
Mid gold color. Slightly muted aromas of ripe stone fruit. Sweet, light to medium-bodied with ample flavors of ripe fruit, peach pie, caramel, apple crisp and soft brown sugar. Fresh, with lively acidity and a smooth texture. Medium length with a sweet, spicy finish.
Midlevel apple-based aromas are mild, as is a palate that's more basic than exciting. Oily tropical flavors of banana and pear turn slightly bitter on a finish that shows a green-leaning note of bell pepper.
Midnight purple in color, this has legs as thick as an elephant's. It smells like boysenberry jam, spice and bacon, then feels like motor oil on the palate, with flavors of black fruit, chocolate and boysenberry syrup. It lacks complexity, but it hits hard with concentration, power and sweetness.
Midweight in texture and on the palate, this evokes tropical pineapple and stone fruit amid a suggestion of anise. Delightful on its own, it would also be a good companion to light summer salads and seafood, especially dressed in citrus.
Might this be the best wine Marqués de Cáceres has produced? The vintage is one of Spain's greatest, and gran reserva is supposed to be Rioja in its loftiest form. So indulge in this beauty's rock-solid structure, lovely violet and raspberry aromas, and long, stout finish. Best from 2012–2018.
Mighty Klopp fruit is hard to get, and the tiny production of this wine reflects the coveted nature of these grapes. Justice is done; this beauty shows funky, soft and floral characteristics that persist on the palate, along a streak of black cherry and chocolate.
Mike Dobrovic, winemaker at Mulderbosch, coaxes a blend of open rich fruit with a spine of steel from his fruit. The wine is definitely New World in style with its creamy wood flavors, yet it also has the ability to age, which is more Burgundian in character.
Mike Sinor's lighter take on Syrah from his new coastal vineyard is refreshing though not quite as inviting as the Black Label. Black cherry, white sage and spearmint notes entice the nose, before the palate breathes in tart elderberries and black pepper, presented with tight tannins and brisk acidity.
Mike Sinor's pet-nat experiment scored big in 2016. This pink sparkler offers complex yeasty bread, crushed rock and turned clay aromas. Zingy and racy, it grabs hold of the palate. It's all about fascinating texture and refreshing acidity.
Mike Sinor ekes out every last ounce of richness from his extreme coastal vineyard for this bottling, which shows mulberry and dark plum aromas along with loamy soil and dried rose petal. The flavors are equally hearty, evoking mulberry and black plum, but underlying black pepper, olive and herbal notes keep that ripeness in check. Its tannins are dense and the finish minty.
Mike Sinor is taking his fans on an experimental ride through his new oceanview vineyard, here presenting a rich take on Syrah. It's lush on the nose with olallieberry and blackberry fruit as well as rich bacon fat, vanilla bean and milkchocolate notes. Concentrated black cherry thrives on the palate alongside caramel and vanilla cream.
Mike Sinor puts most of his Bassi Ranch fruit, which grows just 1.3 miles from the Shell Beach seafront, into this bottling, which shows ginger snaps, iron, cinnamon, strawberry fruit and black slate on the nose. The palate is tight, focused and driven by rocky minerals, offering just enough cranberry juice to keep it delicious.
Milagros means “miracles,” and the marvel is how good this wine is considering how rough in general 2013 was in the Ribera del Duero region. Oaky aromas of root beer and blackberry are smooth and heady. This wine is intense, with big tannins and firm acidity. Faith will be rewarded down the line with potent berry and chocolaty oak flavors. Bottle age should help this soften up; drink from 2020–2030.
Mild and appealing on the nose, with just enough citrus to convince you that it's Sauvignon Blanc. Solid and not at all spritzy or wild feeling, with gooseberry, lime and passion fruit flavors. Finishes pithy but true, with lasting citrus and green herb notes.
Mild and approachable up front, with apple, banana and tropical fruit aromas. Feels fresh and about average, with sweet, candied flavors of mango and melon. Turns slightly bitter and pithy on the finish.
Mild and powdery smelling, with inviting tropical undertones. The palate mixes flesh with freshness, and the flavors of lychee, green melon and white pepper are straight from the textbook. Finishes mildly bitter, which is natural for Mendoza Torrontés.
Mild apple and citrus aromas are simple and clean. A light, tangy palate with virtually no weight tastes of pithy citrus fruits and tropical papaya. Light on the finish, this fades away quietly.
Mild apple and mango aromas are a fair set-up for a round, peachy palate with flavors of nectarine, melon and citrus fruits. This feels tropical and melony on the finish, with an oily, slightly bitter aftertaste.
Mild apple and white-fruit aromas are a bit wheaty like bread. Conversely, the palate is tight, with pulling lemony acidity. Like the nose, this tastes wheaty and like stone fruits, while the finish is distinctly leesy.
Mild apple, pear and almond aromas give way to a plump but bland palate. Melon and papaya flavors are fair, while the finish is clean but light. This Verdejo-SB blend is a straightforward quaffer.
Mild applesauce aromas are reticent but clean. This feels fresh, stony, acidic and narrow on the palate. Briny, citrusy flavors are more generic than particular, while the finish tastes like briny citrus, with an aftertaste of salty tang.
Mild apricot, mineral and almond flavors combine for a quiet and dry approach. It is full bodied, rather rich in texture, but well balanced by acidity. A subtle toasted-nut nuance lingers on the finish.
Mild aromas of apple and generic white fruits are friendly enough. This has a monotone citrusy mouthfeel and flavors of tangerine and grapefruit. A bit of stalky corn and hay flavor rises up on the finish.
Mild aromas of apple cider bring no real aromatic gravitas. The feel is good but basic, with fresh acidity and wetness. Flavors of nectarine, peach pit and citrus finish dry, pithy and short.
Mild aromas of balsam wood and lightly spiced raspberry and plum are subtle and unforced. This deals ample body weight and lively acidity along with savory berry flavors accented by mild herbal and leather notes. Light spice and tomato flavors mark the finish.
Mild aromas of beeswax and honey announce a straightforward palate with good balance. Grapefruit and green-fruit flavors finish mild and dry, with a light note of white-pepper spice.
Mild aromas of butter, hay and sea water feed into a crisp fresh palate that's punchy and solid. Lightly salted briny white-fruit flavors are classic for a fino, while this offers hints of vanilla and white pepper on the back end.
Mild aromas of cherry and nectarine come across simple and sweet. Following the nose's lead, this is mellow on the palate, with raspberry and cherry flavors that are, once again, a bit sweet in character. A controlled, candied finish is consistent with what came before it.
Mild aromas of citrus cream and sea spray mark the nose. Broader stone fruit flavors give weight to the palate that doesn't seem to quite balance out by the sugary finish.
Mild aromas of dried stone fruit and maple syrup come together on this full-bodied dessert wine. The sweet, one-dimensional palate delivers dried apricot, acacia honey and a hint of toasted walnut.
Mild aromas of red fruits are pleasant but somewhat neutral. Flavors of black fruits come with herbal notes, and on the finish, this blend of several grapes has a good feel and solid flavors of minty berry and oak.
Mild aromas of tar, baking spice and charred meat lead onto the tannin-driven, muscular palate. It finishes with plenty of grip, which seems to clip some of the flavors.
Mild aromas of white flowers and white grapes are upfront on the nose, while the slightly foamy palate offers pickled, briny flavors of apple cider accented by wood spice that linger nively.
Mild berry and cherry aromas are standard and slightly oaky. The palate on this blend of Malbec, Merlot, Cabernet Sauvignon and Syrah is choppy and tannic, while earthy flavors of cherry and plum are pushed by firm acids. This finishes tannic, with coffee and herbal flavors.
Mild black cherry fruit languidly balances soft freshness and light tannins. This is a playful red for easy drinking and entertaining. Drink this while it's fresh and lusciously soft.
Mild but authentic Pinot aromas of saucy berry, tomato and spice set up a fresh palate with plum, cherry and peppery flavors. A spicy, dry finish holds form but never rises to a level of complexity.
Mild but honest plum and berry aromas lead to a slightly scratchy and grabby palate with fresh acidity. Toasty, earthy, spicy red-berry flavors are long across the finish, with spice and black-pepper notes. This is 75% Garnacha and 25% Syrah.
Mild citrus and grassy aromas are quiet, while this feels pithy and flat for a young wine. Tangerine and persimmon flavors are not on the money for Sauvignon Blanc, with a mildly bitter and pyrazinic finish.
Mild citrus and papaya aromas set up a fresh, nonaggressive palate with flavors of seltzer, nectarine and brown sugar. This rosé of Pinot Noir is calm and collected on the finish, but low on complexity and sophistication. Drink now.
Mild citrus and raspberry aromas are appropriate for this light-colored, light-bodied Pinot. A medium-sized palate is balanced and hints at elegance, while true-to-Leyda flavors of pie cherry and red plum are peppery on the finish, which brings hints of vanilla and wood grain.
Mild citrus and stone-fruit aromas include a note of crushed vitamin. This bright-pink rosé is wide but citric on the palate, with mild nectarine and white-grape flavors. On the finish, this is round in feel without much flavor.
Mild citrus and stone-fruit aromas include notes of strawberry and toast. Zesty on the palate, this tastes of orange and nectarine. On the finish, orange, toast and chocolate flavors are solid.
Mild citrus and tropical aromas are pleasant. The mouthfeel on this Central Valley SB is pulpy and full, with only moderate acidity, while flavors of melon, papaya and cucumber finish quietly.
Mild citrus aromas are aided by crushed mineral notes. This rosé feels chunky as it blows up on the palate with a cloud of foam. Apricot and orange flavors finish foamy and yeasty in flavor.
Mild citrus aromas are clean and fresh. A tight, pure palate of crisp acidity is par for good Cava, while this basic brut deals a sampling of white-fruit flavors rolled into one.
Mild citrus aromas come with green notes. This is a medium-level Sauvignon Blanc without a lot of acidic snap. Melon and grapefruit flavors are friendly, simple and chunky, while overall this shows characterisitcs of a warm, bland vintage.
Mild citrus aromas of grapefruit are offset by bready, leesy, yeasty scents. This has a citric mouthfeel with the suggestion of lime. Flavors of orange peel and gooseberry finish briny, with a puply feel.
Mild citrus, bath oil and tropical fruit aromas set up a citrusy palate with good but pithy flavors of orange, grapefruit and lime. Unlike French Viognier, this is distinctly citric, almost like Sauvignon Blanc.
Mild citrus, melon and peach aromas are clean. This wine feels solid and a touch plump, but with agility. Peach and melon flavors are simple, and it's fresh, tasty and fairly elegant on the finish.
Mild comfortable aromas of burnt orange and spiced pumpkin lead to a tight, focused palate of moderate weight. Dry melon and peach aromas are on the money, while this finishes clean as polished glass, with a touch of spice.
Mild flowery aromas suggest lilac and bath soap. This feels plump and chunky, with no distinct center point. Salty, yeasty but bland flavors lead to an oily feeling finish with early onset oxidation.
Mild fruit and vanilla flavors and a smooth, soft texture give this medium-bodied wine a soothing personality.
Mild hints of tropical fruit are less than convincing. The palate on this Sauvignon Blanc is round, weighty and offers quiet flavors of melon and spiced apple. The finish remains soft and a touch bitter.
Mild in fragrance, the nose offers hints of peanut shell, waxy melon and white peach, with a faint thread of orange zest. It feels soft and relaxed on entrance, but the acidity gains vitality across the palate, finishing zesty and light.
Mild leather and horse aromas blend with blackberry and cassis notes to form a familiar RDD nose. This feels grabby and tannic, but fair. Flavors of baked plum and cassis are a touch salty. It finishes with mostly ripe berry, tobacco, oak and vanilla flavors.
Mild lemon and apple aromas are compromised by a harsh, stalky element. The mouthfeel is basic and spritzy, while generic apple and green melon flavors end in tropical sweetness.
Mild notes of tomato leaf accent this wine's refreshing white-grapefruit aromas and flavors. It's medium in body and dry, finishing long and elegant. Drink now.
Mild peach and quince aromas come with zero zest or edge. This lacks shape on the palate and tastes jumbled, with bland peach and tropical fruit flavors. This finishes flat as a board, with almost no lasting flavor.
Mild peach skin and apricot aromas precede fresh and vivid white peach flavors in this dry, refreshing wine. It's well balanced, has enough concentration to keep it interesting and will be very versatile with food.
Mild peachy aromas are friendly but nothing serious or intense. This varietal Macabeo feels citrusy, while lightly bitter flavors of almond skins, citrus pith and green melon finish with simplicity and a note of nectarine.
Mild plum and berry aromas are smell a bit like aromatized soap. With cherry, raspberry and brown sugar flavors, this is a friendly wine without much Pinot character.
Mild plum and raspberry aromas are a bit weedy. This has a jammy but reasonably fresh mouthfeel and limited raspberry flavors that show an oaky accent of chocolate. On the finish, this tilts toward cloying and sticky.
Mild pungency with an oily edge describes the bouquet. It's lemony and slick in the mouth, with green papaya and lemon flavors. Dry and crisp on the back end, with white pepper notes and sharp lasting acidity.
Mild raisin, black cherry, anise and burnt tire aromas lead to a plump, balanced palate that's full but not overloaded. Earthy baked black-fruit flavors show a hint of oaky coconut, while this Tempranillo finishes with depth and density.
Mild raspberry and oak aromas make for a timid bouquet. The palate feels edgy and acidic, with herbal, oaky flavors of bramble and red fruit. It tastes resiny on the finish, with high acidity that creates an impression of sharpness.
Mild raspberry and tomato aromas precede a grabby-feeling wine with sandpaper tannins and flavors of medicinal plum and tomato. It comes across loud but raw and unrefined.
Mild red fruit is met by soft texture in this ripe, tart and moderately bodied wine. Cranberry and strawberry flavors are buoyed by fresh acidity and weight.
Mild salinic aromas bring lime and lychee. Feels standard and smooth enough, with sweet white fruit flavors that suggest peach. As a semi-dry, it always feels and tastes sugary.
Mild scents of cassis, coffee grounds and worn saddle leather mark the nose of this Petit Verdot. The palate is medium bodied and pliant, and though the alcohol only clocks in at12.5%, it feels warm. Faint tannins add a dust-like traction to the flavors of dried strawberry and spiced mocha.
Mild scents of honey-glazed apple, kiwi, flower and apricot preserves come with a citrusy edge. The palate feels rich and voluptuous, with supporting acids, but the strength of flavors is on the shy side, making the ratio of body to flavor intensity slightly off-kilter.
Mild strawberry and raspberry aromas show a touch of lactic-smelling oak. Zesty and energetic on the palate, this pumps out red-fruit and cocoa flavors in front of a juicy, fresh, slightly tangy finish.
Mild tannin leads to integrated oak and a burst of juicy red cherry and pomegranate, laced in aromas of roses in this light-bodied wine. It finishes quick and lean.
Mild tones of cantaloupe, pear and apple mark this watery, light-bodied wine. It's simple and enjoyable, perfect for less serious situations.
Mild tones of pollen, lemon, vanilla cream and sawdust carry the aromas and flavors. The palate is round and juicy, with appropriate balance of weight and acidity, yet the finish comes short. Perfectly enjoyable as an apéritif.
Mild tropical fruit and citrus aromas draw you right in. Medium weight, with bright acidity that keeps the flavors lively, the wine displays pineapple and spice on the palate and finish and has an appealing chalky, leesy feel.
Mild vinegar and full-fledged herbal aromas are typical of traditional Chilean Merlot, and while the palate is solid, it's also scratchy, with tart raspberry and semiweedy flavors. Finishes with burnt brown sugar, herbal flavors and grating acidity.
Mild volatility and dry herbal scratchy aromas of nondescript berry fruits lead to a somewhat soft palate. Flavors of generic berry fruits and chocolate finish ripe and chunky, with leftover notes of chocolate.
Mild white-fruit aromas are nonspecific but clean. This blend of Chenin Blanc and Chardonnay has a simple, citrusy palate feel and briny nectarine flavors. A briny flavor quality remains on the finish.
Mild white-fruit aromas come with notes of white pepper. This has a chunky, oily feel and pithy, lightly vegetal flavors of lime, peach and melon. A salty flavor rises up on the finish.
Mild white-fruit aromas come with overt oak scents. A theme of heavy oak is continued on this barrel-driven blend of Tocai, Viognier, Pinot Gris and Chardonnay. Woody flavors outweigh milder spiced apple notes, while this remains oak-dominated on the finish.
Mild with raspberry flavor and soft, integrated oak and tannin, this full-bodied wine is comprised entirely of Cabernet Sauvignon and imparts a characteristic Rutherford dustiness on the palate.
Mild, almost dilute aromas of strawberry and raspberry aren't fully convincing for Cabernet. In the mouth, however, this weighs in heavy and seeking balance. Flavors of berry and plum are baked, while candied sweetness and blueberry notes drive a jammy finish.
Mild, clean and peachy on the nose, with a pinch of sweet banana. It feels chunky but honest, with apple, sweet citrus and peach flavors. The finish is solid; a good wine for under $10.
Mild, clean aromas of dusty apple, lees and peach set up a creamy, full palate with low acidity and moderate definition. Papaya and melon are the lead flavors, while the finish is melony and oily, with low acidity and not much, if any, minerality.
Mild, clean white-fruit aromas are generic but good. This feels round, with medium-level acidity. Pithy melon and citrus flavors are more bland than vivid on the finish. Drink now.
Mild, compact and fresh, this ruby-colored Brunello shows bright aromas of crisp berry fruit backed by vanilla, toasted almond, cola and a touch of campfire. The mouthfeel is streamlined and tight, making for a less informal expression of this greatest of Tuscan reds.
Mild, controlled aromas of peach, apple and woodspice set up a cutting palate with noticeable minerality. Flavors of white pepper, apple and lime are slightly briny, while the finish feels fresh as a whistle but shy on flavors.
Mild, dusty cherry aromas set up a pulling, dry palate. Flavors of tea and spiced tomato lack fruit, and this wine is dry and somewhat abrasive on the finish. The blend is 80% Bobal with Cabernet Sauvignon.
Mild, fleshy aromas of dusty white fruits lead to a clenched, acidic palate with citrus and nectarine flavors. The finish shows little deviation and nothing more than basic white-fruit flavors of citrus, peach and apple.
Mild, innocuous aromas of white fruits are pleasant but undefined. This feels round and benefits from acidic lift, while flavors of orange and nectarine finish in a friendly manner. This is mostly Viura with some Verdejo and Sauvignon Blanc.
Mild, light aromas of apple, toast, mineral and petrol are solid before they evaporate, while the palate is easygoing and on target, with citrus and apple flavors. Without calling it overly exciting or complex, we like the mix of Chardonnay and Viognier because it's lively, fresh and perfectly drinkable.
Mild, melony aromas are friendly, but in the mouth, this wine is sharp and hard-edged, with sizzling acidity. Flavors of tart, underripe peach finish with over-the-top citric acidity.
Mild, melony aromas are tropical in nature and show an oily note of lanolin. This feels heavy, while pithy flavors of melon are full of skin-based pyrazines. Green, bitter flavors taste more of grape skins than fruit.
Mild, powdery and innocuous on the nose, this boxed wine is dilute and citrusy in the mouth, with tart orange and lime flavors.
Mildly abrasive berry and plum aromas are a bit rough and roasted. This feels good but normal for basic Malbec. Spice, mint and light green notes have a mild impact on cherry and plum flavors. It tastes peppery and persistently minty on the finish.
Mildly baked and raisiny on the nose, then more varietal in character in the mouth. There's sweet and spicy cherry as well as brown sugar flavors along with good acidity and medium-bodied elegance that pushes the wine along. Basic on the finish, with a hint of lasting candied sweetness.
Mildly baked plum and berry aromas are big and solid, while the big-boned palate revolves around plum and rhubarb flavors. Straightforward and a touch herbal, with sticky, chewy fruit to ponder on the finish.
Mildly fruity and very smooth in texture, this wine is quietly agreeable. It is medium to full bodied, feels rich on the palate and tastes ripe and subtle like honeydew melon.
Mildly gassy and barnyardy on the nose, with berry, vanilla and lactic flavors running second. This wine is on the soft, creamy side of the fence. It almost shows some cloying qualities before dialing things back. Still, it could use more definition and structure; as is, it's tasty but a little flat.
Mildly grassy in the nose, with accents of fig, melon and citrus rind. It's got some hay and funky earthiness to the otherwise tangy, citrus-driven palate. The acidity isn't overpowering, so the mouthfeel is a bit creamy. Overall it's a good mainstream wine unlikely to offend anyone.
Mildly grassy, barnyard aromas are balanced by ripe berry and cassis tones. This shows a playful palate of jammy blackberry flavors tinged with gravel. On the finish, it's earthy but a bit flat, with a heavy weight. Drink through 2016.
Mildly green and herbal on the nose, with bell pepper, oregano, black plum and berry aromas. Concentrated and tight in the mouth, with firmness, some burn and round, dark flavors of baked berry and toasty oak. Heavy and chocolaty on the finish.
Mildly horsey on the nose, with alfalfa, reedy fruit and grilled beef aromas. The palate is wet and lean, with good acidity and a dose of heat, while the flavors of cherry tilt toward medicinal and weedy without fully going there. Basic Tempranillo-Cab Sauvignon with a green streak.
Mildly intense scents of dark berries and ripe plum meld with warm aromas of vanilla and oak on this Sangiovese-based wine. It has a gripping mouthfeel with juicy black cherry, toast and cinnamon-spice accompanied by solid tannins that last through the finish.
Mildly lactic on the nose, with rhubarb and some leafiness. Gets better with airing as it offers chunky, rubbery black fruit and licorice flavors. Finishes thick and chewy, with grabby tannins. Not the most exciting, lively wine going but decent enough.
Mildly minty and woody on the nose, with grass, wintergreen and cheese aromas as well as red fruit. The palate is tight and grabby, with a blast of citric acid that gives the plum and raspberry flavors a tart, decidedly “red” personality. Snappy and crisp on the finish, making it a fresh, lean style of Cabernet.
Mildly overripe cantaloupe aromas set up a palate with a rip of malic acid. Short, slightly bitter and peppery citrus flavors don't add much to a modest finish.
Mildly pickled red-fruit aromas fail to convey freshness or ripeness, and so it's no surprise that the core flavors are a bit herbal and briney. Decent mouthfeel helps it along, while the finish is short and borders on medicinal.
Mildly roasted and leafy, with dry berry aromas. This is ripe and juicy on the palate, with berry, black cherry and mocha flavors. Finishes almost creamy, with honest structure and medium-range tannins. Drink now.
Mildly roasted berry and asphalt aromas set up clean berry and plum flavors that also feature accents of herbs and olive. Tastes good and clean, with nothing out of the ordinary. A little generic in the end, but fine for everyday drinking.
Mildly sharp and herbal smelling, with olive, plum and leather aromas. Healthy in the mouth, maybe a touch needle-like, but overall the wine's dry red fruit, pepper and herbal accents seem right for the category it's playing in. Good for under $10.
Mildly smoky and toasty aromas lead to a lightly oaked palate that's largely defined by black cherry and some rich berry syrup. It's a full, colorful Syrah with a chunky mouthfeel and a satisfying but short finish. Drink now.
Mildly snappy nettle, passion fruit and tangerine aromas are a nice entry to this spunky but basic SB. Lime and tarragon flavors quickly fall off on a light finish.
Mildly stemmy and rubbery on the nose, then grabby and chalky on the palate, with herbal, jumbled red fruit and earthy flavors. Dry, short and juicy on the finish, which is solid and average in length.
Mildly stewed berry aromas come with loud oak and a strong hint of green herbs. This Cab Franc feels syrupy and chunky, with baked flavors of berry fruits and oaky chocolate. That theme of oak and chocolate carries over to the finish.
Mildly toasty and buttery on the nose, then wet, zesty and citric in the mouth, but with boundaries and corpulent borders that maintain integrity. Finishes toasty with some vanilla, but also mildly pithy. A solid Chardonnay by New World standards.
Mildly tropical on the nose and pleasant overall, with a touch of match stick to the bouquet. The palate is lemony and sheer, with flavors of Meyer lemon, white peach and apple. Pointed on the finish but clean. Good but normal in the scheme of things.
Mildy green and drying on the nose, with bramble and leather along with distant red fruit. The palate is soft, light and fluid, with mild raspberry and plum flavors. Shows oak and resin on the finish, where fruit and structure are in short supply.
Mildy green tobacco aromas lead the way along with forest floor, fern notes and standard berry aromas. The palate opens with forceful acidity, while the flavors are a bit underdeveloped as they lean toward blackberry. Mild bitterness is also part of the picture as the wine flattens out on the back side.
Milk chocolate and brambly berry aromas leads to a jammy, reduced palate that doesn't come across as entirely dry. Saturated candied berry flavors finish sweet, chewy and a bit hot.
Milk chocolate and dark plum combine to nice effect in this majority-Merlot, blended with almost 25% Cabernet Sauvignon. Dry, savory and spicy in cinnamon and clove, the wine is substantially dense and thick on the palate.
Milk chocolate and oak aromas blend with lightly herbal berry scents. This is fresh and choppy on the palate, with red-fruit flavors of plum and pie cherry. Aggressive and slightly herbal on the finish, this comes around with airing.
Milk chocolate and pomegranate curiously mix in this mid-weight, lowly oaked nonvintage Cabernet, blended with 18% Merlot and 2% Petite Sirah. New American oak aged most of it, with a bit of French, too, only 25% of the whole new.
Milk chocolate and sweet cherry aromas appear alongside cured meat and plump black fruit. This is a straightforward Brunello with a creamy, soft close.
Milk chocolate is girded in a wall of firm sturdy tannin as this wine takes on complex elements of wood, herbed spice and raspberry pie. Sanguine, it opens slowly, adding layers of red cherry and dark cherry to the soft full-bodied palate.
Milk chocolate, blue berries, caramel sauce and sweet wood aromas create the impression of a somewhat reduced and confected Shiraz. But the palate comes forward with more vibrant and fresh fruit flavors of raspberry, plum and cherry to keep the sweetness from going overboard and overwhelming the wine. Overall, it's balanced and approachable with a solid, clean finish.
Milk chocolate, blueberry and black currant combine around a soft core of subdued tannins and classical weavings of cedar and dried herb in this mountain-grown wine. It finishes in puckering leather.
Milk chocolate, cherry and raspberry aromas lead to sweet, supple luscious fruit flavors. It keeps you coming back for more.
Milk chocolate, dark cherry, herb and floral notes are followed by silky smooth pit fruit flavors that linger.
Milk chocolate, grass and leafy red-fruit aromas open this snappy clampy Cabernet. Plum and currant flavors are herbal and leafy, while this is green, tomatoey and slightly bitter on the finish.
Milk chocolate, mocha, garrigue and mineral notes contribute to the fragrant nose. Full bodied with pronounced alcohol, the wine is surprisingly lacking in concentation on the midpalate. The tannins are round and easy, and the acidity is supporting, finishing short.
Milk chocolate, plastic and wet dog aromas improve with airing. It's abrasive and scratchy on the palate, with blackberry and milk chocolate flavors that lead to a finish with one last dosage of milk chocolaty sweetness. This contains 15% Garnacha.
Milk chocolate, toast and raspberry aromas are followed by quite sweet fruit flavors. It's unabashed in its easy-drinking appeal.
Milky chocolate and creamy almond paste open the nose of this ripe and rich Barolo. Shadings of citrus, spice, plum, licorice and root beer add to the complexity. This is a pure, elegant and traditional expression of Nebbiolo that needs another five to 10 years in the cellar.
Milla Handley's estate wine is firmer and more acidic than her Sonoma bottling. It is a racy wine that brightens the palate with a malic acid edge of mineral. The flavor profile is thoroughly tart green apple. This crisp young wine will pair well with a wide range of food.
Milla Handley is attempting to make an Alsatian-style wine that is indeed austere, with an almost almond-butter and earthy, mushroom nose that's well balanced between acidity and tropical sweetness and finishes smooth. A suggested pairing with sushi is right on.
Millbrook's unoaked Chardonnay shares much of the luscious tropical fruit and fleshy mouthfeel of the oaked bottling, but without the embellishment of oak maturation. It's still quite a creamy, indulgent sip with a lingering lactic finish.
Mille e Una Notte is a modern, thickly extracted Nero d'Avola-based red wine with elegant tones of blackberry, plum, spice, vanilla and clove. Its long finish ends with chewy tannins and excellent succulence. Donnafugata recently completed an ambitious Bordeaux-style underground cellar (among the biggest in southern Italy) for aging this showcase wine.
Mille e Una Notte is one of a handful of wines that defines the very best of Sicilian enology. Dark, luscious and penetrating, this sophisticated red blend shows deep layers of chocolate, cherry liqueur, dried sage, tobacco and leather. It's soft and silky rich on the long, delicious finish.
Millepassi (one-thousand footsteps) is an austere and sophisticated Bolgheri blend of Cabernet Sauvignon, Petit Verdot and Merlot. The wine is very ripe (just shy of being exaggeratedly mature or jammy) with bright aromas of strawberry, spice, blackberry and dense chocolate.
Millet's Bué vines are in one of the classic chalk terroirs of Sancerre, and this wine revels in the richness of the fruit and brightness of the acidity. It does have some grassy herbaceousness, although this is broadened by the warm fruitiness. Drink now.
Milly-Lamartine is a village in the hills just north-west of Pouilly-Fuissé. Its style is for juicy and fruity wine like this. With hints of minerality, citrus and pear, the wine has a rounded character that is cut with acidity. Drink the wine now.
Minearally and fresh on the nose, with hints of grass, lime and apple. Good and round in the mouth, with ample acidic punch and lively flavors of nopal, citrus and tarragon. Mellow and just zesty enough on the finish.
Mineral-driven and hard on the nose, this features toasty, smoky, chocolaty notes in addition to medicinal berry aromas. It feels juicy but also resiny and creamy, with plum and wood flavors that finish long. This is a ripe, fruity wine with plenty of oak, size and body.
Mineral and black pepper flavors help this dry and full-boded wine stand out from the pack. It has lightly earthy, smoky aromas and bold fruit flavors supported by firm tannins and acidity.
Mineral and citrus aromas are on the money. Peach and citrus flavors are clean and snappy on the palate, finishing with fresh acidity and a reprise of lime and minerally notes.
Mineral and flinty at the start, this young wine has an intense structure. Tannins and fruit skins give a strong, tight texture. At the same time, the acidity is just as intense, crisp and juicy, tight and needing many years to develop. Drink from 2018.
Mineral and leather aromas are a combination of the wine's rocky soil origins and heat and dryness from 15.2% alcohol. Evolves in the glass, going from tasting spicy/earthy to medicinal plum and berry. Finishes round, sweet, hot, herbal and syrupy.
Mineral and lime aromas are key on the bouquet. It feels wide, with fleshy but not flabby flavors of peach, nectarine and apple. This is quiet, clean and just juicy enough.
Mineral and slaty, this Riesling isn't particularly aromatic, but it does offer weight and breadth on the palate alongside flavors of pear and dried spices. Falls off a bit on the finish.
Mineral and wet stone are a pleasant entry into this wine, which continues into flavors of pretty pear, melon and citrus. The presence of oak on both the nose and palate is not overwhelming.
Mineral and young, this tight, nervy wine needs to develop. Apple and pear flavors are ripe while also bringing out attractive acidity. The texture is still firm and steely, needing time. Drink from 2016.
Mineral aromas of gravel, graphite and crushed slate show on the nose of this bottling, leading into baked black plum and oak notes. It's a refreshing example from an appellation that tends toward richer, jammy styles. The palate offers raspberry and dried thyme flavors, with a touch of eucalyptus.
Mineral aromas of sea brine, citrus and cactus are clear and fresh. This is medium in body, with good acidity and clarity across a palate that's dealing snappy citrus and white-pepper flavors. The mild-tasting finish is tangy and lively.
Mineral driven and enhanced by floral and fruity fragrances, this is an attractive wine in terms of appearance, smell and taste. Aromas include stone fruit and almond blossom and the wine offers drying notes on the close.
Mineral in tone with faint apple and blossom aromas, this wine is demure, yet refreshing. The palate is moderately concentrated with white grapefruit flavor accented by zesty lime notes and a clean, wet-stone finish.
Mineral intensity and concentrated primary fruit marry beautifully in this dry, elegantly composed Riesling. Crisp yellow cherry and grapefruit flavors are mouthwatering and lush, yet shaded by streaks of stone and dusty, slightly bitter minerals. Lime acidity extends a steady finish. It drinks beautifully now, but will be delightful for the next decade, at least.
Mineral notes on the nose build in intensity throughout this brisk, invigorating semidry Riesling. Spine-tingling lemon-lime acidity offsets a palate full of luscious yellow peach and honey flavors. Finishes long with a spray of lavender.
Mineral tones and oak tones will integrate with time. With the wine's other notes of black cherry, licorice, bresaola, white pepper and black currant. Beautiful harmony and intensity, with a firm, silky signature on the finish.
Mineral tones reverberate through this delicate, light-footed kabinett. It's sweet, with sun-ripened peach and apricot flavors, but ever-so-dainty on the palate, with refreshingly tart tangerine acidity. Drink now for its fresh, revitalizing feel with spicy Thai or Vietnamese fare.
Mineral tones, vibrant fruit, root beer and oak shadings are principal components of the wine's well-balanced nose. The mouthfeel is lean with medium intensity and bright fruit flavors on the close.
Mineral, cactus, citrus and green herbs share the bouquet, which is followed by a full yet spritzy palate of apple cider and citrus flavors. The slight effervescence makes the wine dance, yet there's something incongruous about the spritz matched against the natural weight of old-vines Verdejo.
Mineral, citrus and dusty aromas are textbook for brut Cava. A round, full palate shows good grip and acidity, while flavors of lemon-lime and nectarine finish with notes of lime and green banana. Nothing about this is overwhelming, but the sum of its parts add up.
Mineral, closed and very tight, this is currently the epitome of young, potentially very fine Riesling. Citrus, pineapple and apricots are just hints among the steely, tense acidity and tangy structure. Drink from 2018.
Mineral, dark spices, licorice and earthy cherry aromas form a solid, attractive bouquet. The palate is easygoing and chunky, but well built and structured. Flavors of toast and vanilla sit atop standard raspberry and plum, while the finish is dry and oaky, but clean and long.
Mineral, dried peach, lees and honeysuckle aromas lead to just off-dry flavors. Racy acidity frames it nicely.
Mineral, firm wine, although at the same time it has plenty of black plum fruits surrounding the core of dark tannins. The resulting wine is one that manages to combine the structure of Cahors while bringing out a fruity character.
Mineral, lime and crisp apple aromas give it a precise, pure nose. And that same character exists on the palate and finish, where white peach, green banana and melon flavors are full and forward. Shows good concentration and quality for a large-production bubbly at this price.
Mineral, mulberry, dried herb and black-fruit aromas lead to layered dark-fruit flavors that show intensity as well as exceptional balance. This has a delicious factor that is impossible to ignore.
Mineral, peach and apple aromas are straightforward and mild. Citric acidity gives life to an otherwise soft palate, while flavors of nectarine and orange finish with a chalky feel.
Minerality and passion fruit aromas control the bouquet. The palate is fresh and zesty, with grapefruit, lime and green apple flavors. Holds its form and tightness on the finish, staying juicy and fresh from front to back.
Minerality and raw citrus aromas create a true Verdejo bouquet. This is properly acidic and fresh, but a touch round and pulpy as well. Briny, borderline bitter flavors of grapefruit, lime, tarragon and scallion finish pithy. Drink now.
Minerality and stone-fruit aromas dominate the nose on this pointed, acid-driven Galician white. Tangy citrus flavors, particularly tangerine, dominate the palate, while the finish is just fleshy and round enough to make this friendly. Drink through spring 2016.
Minerality is front and center on this bottling, with concentrated pencil lead the focus, backed up by sandalwood and dried rose petals but no overt fruit. The palate offers ripe cranberries and buttered cherries, yet the graphite and iron mineral core remain prominent. Drink 2018–2028, allowing the fruit to blossom and slight star-anise warmth to emerge.
Minerality takes center stage in this light-footed but penetrating dry Riesling. While the fruit profile is zesty and green—suggesting tart, under-ripe lime, tangerines and melon rinds—the palate is gilded by slick layers of candlewax and petrol, lending a dense, voluminous mouthfeel. It's an elegant, stately wine to drink now through 2023.
Minerality takes center stage on the nose from Roblar's top-end line of wines, with limestone and wet slate getting boost from fresh squeezed lemon. On the palate, the crushed rock flavors continue with some pear as well, making for a mellow sipping experience. Serve with shellfish, white fish or a soft cheese.
Minerally and a touch earthy on the nose, this follows with toast and sweet fruit on the palate, which is both simple and friendly. Overall, the wine has an array of good, clean flavors and a zippy finish.
Minerally and dry smelling, with floral aromas along with the scents of white peach and apple. The palate feels good and clean, with roundness matched by nice acidity. Flavors of spiced apple and pith are supported by zestiness, while the finish is honest. Not many value-priced Viogniers can match this.
Minerally and firm on the nose, it bursts with blackberry and plum aromas. In the mouth, this is lively and medium bodied, while nice acidity allows it to roll over the palate while showing earthy flavors of black fruits and rubber. A saucy, leathery, meaty-tasting finish is friendly in feel.
Minerally and intense on the nose, this Riesling remains fresh and strident right through the palate and onto the long finish. Apple and citrus flavors seem to carry a hint of sweetness, but it could just be the ripe fruit coming through rather than residual sugar. Drink now.
Minerally and neutral on the nose, this tastes fresh and crisp like a green apple, with dry flavors of white fruit and bitter almond. It retains that almond character on the finish, which turns even drier and more bitter.
Minerally and structured wine with a serious and complex range of flavors. The wine is richly textured, layering black currant fruits, a very dry character with dense tannins and intense acidity. It shows the potential for elegance and balance. Drink from 2017.
Minerally and tight on the nose, this has a modest level of white fruit and flower aromas. It feels angular and light, with tangy acids pushing lemon and pineapple flavors. Crisp but lean on the finish.
Minerally apple aromas are dusty and yeasty, but straightforward. This feels juicy and a touch plump, with nectarine, citrus and green herb flavors that carry through to the finish.
Minerally aromas combine with red apple, prune, raspberry and dry spice notes to form a nice bouquet. This is fresh, crisp and a bit tangy in feel, with plum, red apple and citrus-like flavors. A fresh, comfortable finish solidifies this wine's value credentials.
Minerally aromas of crushed stone, schist and red-berry fruits feed into a tight palate with an iron grip. Plum, raspberry, cherry and cassis flavors cover the full spectrum of red fruits, while a chalky, minerally finish confirms the wine's intensity and structure. Drink through 2022.
Minerally as well as lemony and zesty on the nose, this is nevertheless neither pushy nor intense. The palate offers good acidity and razor-sharp clarity, along with flavors of pineapple and apple. Alert on the finish, this is a firm refresher.
Minerally black plum and boysenberry aromas set up a rubbery palate with medium weight and intensity. Generic but happy flavors of blackberry and cassis finish with dry spice and rubbery notes  as well as length and freshness.
Minerally blackberry aromas announce a tannic, firm palate. Flavors of dark, herbal berry fruits are earthy and stony, while a peppery, lightly herbal finish is solid and structured. This value-priced Monastrell-Syrah blend is fresh and well made.
Minerally cherry and raspberry aromas are as crisp as the black volcanic soil this varietal Listán Negro comes from. Bright in color, juicy and aggressive on the palate, with candied cherry flavors that are short on complexity, this Canary Islands wine tastes of berry residuals and brown sugar on the finish.
Minerally citrus aromas are the greeting on this high-end, pure SB. Stony minerality and citric acidity make for a fresh, polished mouthfeel, while flavors of lime, passion fruit and grapefruit are focused and smooth, and not at all soft. When people talk about fine cool-climate Chilean SB, this is what they should be referencing.
Minerally dark-berry aromas come with a touch of spice. In the mouth, this is lively with a bolt of acidity behind the mouthfeel. Black cherry and berry are the flavors, while a hint of cocoa arises on a short yet fresh finish.
Minerally grapefruit, white peach, lettuce and scallion aromas are clean, inviting and textbook for Verdejo. A fresh, racy, cleansing palate holds grapefruit, orange and briny flavors. This is crisp as a whistle on the finish, but light on flavor and complexity. Drink now.
Minerally in character, this is nervy, and tight. With its flavors of green apple, lime and a hint of spice, this is crisp and food friendly, with a refreshing, bright finish.
Minerally lemon and stone-fruit aromas set up a leesy, layered palate with delicious flavors of lemon cake, tangerine and apple. The finish is clear and fairly long, with some creaminess. This is totally uncomplicated and tastes great. For the price you can't ask for much more.
Minerally lime and peach-pit aromas set up a crisp, stony, elegant palate with lees-based flavors of vanilla that are softly matched by melon and papaya. Fresh and not too demanding, it's made from 70% Garnatxa Blanca and 30% Macabeo (Viura).
Minerally lime and wet-stone aromas are light but elegant. This varietal Xarello (called Pansa Blanc in Terra Alta) feels full but well balanced. Flavors of wet stones, melon and banana finish peachy.
Minerally melon and citrus aromas are good and lead to a nice, creamy feeling palate with a full mix of lime, melon, apple, green herb and spice flavors. This is round and lightly citric on the finish. Drink immediately.
Minerally notes accent bright berry aromas. Next up is a racy, high-acid palate that's so juicy it's almost citric. Lead flavors of boysenberry and raspberry are snappy, while pepper and a dash of cocoa come later. The finish is more cleansing and fresh than complex.
Minerally on the bouquet, with apple and oceanic notes. Turns citric and acidic on the palate, with pineapple, orange and tangy flavors. Shows astringency on the finish, but at least it's juicy and driving.
Minerally on the nose but also slightly pickled, with a wet but basic tasting palate that is a touch dilute as it deals grapefruit and lime flavors. Finishes clean, fruity and a bit sweet.
Minerally opening aromas yield to a tight collection of green herb and citrus scents that steer clear of anything feline or grassy. This offers shear, zesty flavors of gooseberry, lime and tarragon in front of a stony feeeling finish that's crisp but not grating.
Minerally peach and apple aromas are typical of the region and variety. A fairly racy palate with good weight brings standard orange and grapefruit flavors prior to a citrusy finish with a touch of pithy bitterness.
Minerally plum and raspberry aromas come with latex and Band-Aid notes. This feels tannic, loud and high in acidity. Rubber and iodine flavors come in front of plum and raspberry fruit, while the finish is juicy and fresh, but drawing.
Minerally power is the main theme to the bouquet on this Cabernet Sauvignon-led blend that comes with notes of seashell and even more briary berry and spice aromas. Chewy, round and full in the mouth, this delivers spicy, foresty berry flavors, herbal notes, mushroom hints and peppery spice on a good finish. Drink through 2018.
Minerally raspberry and cherry aromas come with a touch of latex and rubber. This is lively and scratchy on the palate, with spicy, oaky, peppery flavors of red-berry fruits that lead to a dry, juicy finish.
Minerally raspberry and plum aromas are smoky and woodsy in nature. This has a tannic mouthfeel and lightly medicinal, woodsy, briary blackberry and blackcurrant flavors that finish oaky and with a note of anise and/or licorice.
Minerally raw aromas brush up against harsh. This is razor sharp, with cutting acidity. Flavors of lemon-lime and tangerine peel lean towards sour due to high acidity. This turns more pickled and briny on the finish.
Minerally red-berry aromas suggest vitamins and latex. Like most RDD jovens, this is raw and rubbery in feel, with high-intensity plum and berry flavors. A loud, acidic finish is fresh as can be but entirely simple in terms of complexity.
Minerally slate and sultry apricot and peach start this elegant white. A waxy palate and soft, feminine flavors of honeysuckle and flowers—as well as a burst of fruit—give the wine a rich but pretty character.
Minerally white-fruit aromas are clean but generic. In every way, this is a modest but solid Verdejo with proper acidity and overall balance. Briny citrus is the key flavor, while the finish holds form and tastes citrusy and a touch salty.
Minerally white-fruit aromas lack specificity. This is fresh but standard in feel, with briny flavors of nectarine, apple, citrus pith and nut skins. A dilute finish is fresh but thin. Why this blend of Sauvignon Blanc, Airén and Verdejo costs what it does is beyond comprehension because it smells, tastes and feels generic.
Minerally, dry and clean white wine made from 60% Xarello and 40% Chardonnay. The nose is peachy, while the palate is spritzy and bouncy, with short, slightly creamy apple, melon and papaya flavors that are true to Xarello. Finishes smooth but a little flat.
Minerally, earthy aromas of plum and blackberry are oaky and attractive. This is round and well balanced, with cassis, blackberry, spice and herbal flavors settling on a spicy finish led by cardamom and clove notes as well as a smooth feel. Drink through 2017.
Minerally, oceanic aromas of sea shell, apple and nectarine are focused and fresh. In the mouth, this is easygoing and a bit plump, with good acidity pushing peach, citrus and apple flavors. A pithy finish with hints of almond skin is mildly bitter and tight.
Minerally, slightly dusty apple aromas lead into a well-balanced palate with body and zesty acidity. Peach, green melon and white-pepper flavors fade out on a pulpy finish with good acidic cut.
Minerals and earth lift the nose of this wine, with iron ore, rust and jet black soils alongside a touch of boysenberry fruit. The palate is sanguine as well, reflecting red volcanic dirts, with fruit trending toward violet and cranberry.
Minimalist winemaker Norman Beko has been letting his vineyard do the work since the 1980s, and this is a classic result. Crushed pecan and smoked almond aromas lead the nose, with a stunning honeysuckle- and plumeria-like floral quality. The palate follows suit with satisfyingly rich flavors, but lemony acidity delivers a refreshing lift.
Mining a rich vein of sweet black plum fruits, this is big and powerful while held together with firm tannins, very ripe fruit, a smoky wood character and a ripe, juicy finish. Age for 4–5 years.
Mint again, with earth and tobacco; one taster found traces of bell pepper. Coffee and brown sugar further soften a supple, mature mouthfeel. Drink now.
Mint and crushed mineral aromas mix with floral scents and barrel resin to form a solid bouquet. The palate is a touch racy and sharp, and thus there's tartness to the cherry and raspberry flavors. Not sour or underdone, but definitely tilts to the red-fruit side of things.
Mint and dark black fruit aromas lead to an elegant wine. It has solid tannins balanced by an open fruity character. The acids, tannins and touches of spice promise aging for at least another 4–5 years.
Mint and dill aromas turn to very concentrated and dense fruit and black-pepper flavors that unfold with extremely firm fine tannins to add a grand mouthfeel to this full-bodied wine. Time in the cellar will only improve the complexity of flavors while softening the stiff texture. Best after 2020.
Mint and eucalypt aromas set the scene for a modern, polished wine, packed with wood tannins as well as ripe black fruits. Currently, the tannins are winning giving a wine that is dark, structured and dry. So give it at least five years.
Mint and eucalyptus aromas set the scene for a wine that is polished and sophisticated. It has firm tannins and balanced acidity that are well integrated into the flavors of berry fruit and wood. The wine is impressive, likely to age for 2–3 years or more.
Mint and eucalyptus combine to offer a forest full of aromas and intrigue upon the entry of this wine. The presence of mild tannins makes for an elegant decadence that begs for food—the fruit as tart as dried cranberry and currant chiseled in bittersweet clove.
Mint and eucalyptus flavors show strongly in this wood-aged, polished, smoky wine. The fruit suggests black plums, damsons and berries. Give the wine 3–4 years.
Mint and graphite aromas make for a cool nose on this 50/50 Malbec-Cabernet Sauvignon. Rubbery tannins mixed with extracted berry flavors create more noise than poise on the palate. A spicy, herbal, chocolaty finish is punchy and borderline punishing.
Mint and herb aromas are followed by a structured and tannic palate. It has balancing acidity, with a juicy black-currant flavor and a dark, dry edge. Like nearly all of the 2010s, it needs to age.
Mint and jammy plum and raspberry aromas are a touch spicy. This is astringent in feel, with dry, oaky red-berry and tomato flavors. An angular, tart finish fades quickly.
Mint and licorice aromas combine to give a medicinal impression that fortunately is not confirmed on the palate. In the mouth, it's ripe and mostly fresh, with flavors of plum, cassis and blackberry. The finish is round and smooth, with more mint. Solid and racy if not overly stylish.
Mint and milk chocolate are the lead aromas, followed by cherry and herbal notes. The wine is basic, fresh and fruity, with choppy tannins, heat and lively red berry flavors with citrus undertones. Runs a bit rough and heady.
Mint and oak aromas mingle with berry tones on the nose. Upon entrance the wine feels flabby, however after a few seconds the juicy acidity kicks in. Flavors of underripe berry and olive dominate the palate, with a slightly oaky finish.
Mint and red-fruit aromas dominate this classic Dão wine, with its firm tannins and mineral structure. Spice, toast and dark-berry flavors give a feeling of weight to a wine that demands to be paired with rich red meats.
Mint and sage aromas give an instant herbal character. That's balanced by citrus fruits that cut through the texture to give great freshness and intense acidity. Drink from 2015.
Mint and sage hints in this wine's aroma give way to powerful oak and dark fruit flavors on the palate. A wealth of fine-grained tannin gives it plenty of grip, its fresh-cut oak flavors expanding with each sip, dominating the finish.
Mint and smoky aromas give this wine an attractive, juicy character. It is developing well and almost ready to drink. From Cahor's high altitude vineyards, the wine is bright and fruity with damson flavors and smoothed with wood aging. Drink from 2018.
Mint and tannins feature in the initial flavor, then it opens out to show delicious blackberry juice fruit. The tannins are dry but integrate with acidity to give more serious aspect to this balanced wine.
Mint and tarragon come to the fore aromatically in this vineyard-designate, a soft, approachable mix of juicy plum, red berry and chocolate. Fuller in style and ripe, it'll do well on a table of grilled and roasted fare, finishing with a kick of black pepper.
Mint and toast aromas suggest—and the palate confirms—that this is all about new wood, polished black plum fruits and dense, dusty tannins. A New World style of wine, the finish is dominated by cinnamon and wood tannins.
Mint aromas and flavors lead to an intense wine that is powered at this young stage by firm, serious tannins. It has great richness from the black plum fruits, and a spicy, herbal character that adds complexity. From consultant Luis Duarte, this is a wine for long-term aging; hold for 6–7 years or more.
Mint aromas and new wood flavors mark this smoothly ripe, polished wine. It has a good amount of black fruit, a dry but open texture and a rich, smoky character. The tannins and generous fruit power the wine forward.
Mint aromas and ripe berry fruit set the scene for an attractive, ageworthy wine. It is still structured with firm tannins and a dense texture, while the blackberry fruitiness is beginning to show well. It will be worth keeping this wine, so drink from 2017.
Mint aromas and spice give this wine a good start. It is full in the mouth with spice, toast as well as black-currant fruits. The acidity and the crisper aftertaste give the wine a fine lift. Drink this wine from 2018.
Mint aromas dominate notes of new wood aging on this wine. Toast notes are there, but blend harmoniously with berry flavors and acidity. Taken as a whole, this wine has weight and potential. Drink from 2015.
Mint aromas from new oak aging and spice and toast notes on the palate are part of this young, firm-structured wine. It 's powerful and dense, with great black fruit and acidity. A dry core of tannins indicates it will age. Drink from 2020.
Mint aromas hint at the wood, but more important is the massive Merlot fruit that is an essential element in the blend. The result is a wine that blends richness and power with an initially severe character. Slowly it opens to reveal opulent blackberry jam flavors, immensely ripe.
Mint aromas speak of new wood as part of the aging process in this wine from Bordeaux Vineam. It has plenty of spice, while also having fine red-fruit flavors and acidity. Drink from 2018.
Mint aromas speak of the wood used in aging this wine. With some burnt tannin character, it's perhaps not a wine that will show great fruit.
Mint aromas, followed by young, fresh fruit topped with firm tannins, make an impressively dense wine from one of Portugal's top winemakers. Flavors of mint and eucalyptus go with dark black fruits and concentration.
Mint flavors reflect the new wood aging in this smooth, ripe wine. It has a fine structure, ample acidity and blackberry fruit. This textured, structured wine is ready for 4–6 years of aging.
Mint flavors showcase the new wood used to age this wine. That wood balances well with the ripe, full, berry flavors and solid fruit tannins, yielding a structured and impressive wine worth aging over at least four years.
Mint marks the nose of this otherwise darkly attractive wine. Notes of mocha and plum nicely set up the wine, as do the supple tannins, but then there's a jarring edge of prickly acidity that cuts across the palate and disrupts the flow. There are some nice parts here that don't quite come together.
Mint notes accent blueberry and plum fruit, while hints of tar and black olive add a savory edge. This medium- to full-bodied Shiraz is creamy on the midpalate, but firms up enough on the finish to pair well with burgers or steaks. Drink now–2020.
Mint, anisette and red berry aromas lead the nose. These follow through to the palate along with licorice, espresso, coffee, toasted oak and black pepper. It's tightly framed with drying wood tannins, but the bright fruit stands up to the strong oak influence. Drink after 2020.
Mint, black cherries and mocha aromas and flavors swirl together easily in this full-bodied Shiraz. It's burly without being overdone, the tannins coming together in a silky vein on the long, mouthwatering finish. Drink now–2030.
Mint, cassis and tobacco notes frame this relatively restrained rendering of Barossa Shiraz. It's medium bodied rather than overly rich or fat, with lingering notes of oak and tobacco on the finish. Drink it over the next few years.
Mint, cedar and clove aromas are followed by pepper, clove and black fruit flavors. It's not overly complex, but it offers distinctive indigenous character, and it will pair nicely with grilled meat.
Mint, dill and parsley notes overlay the dark fruit aromas. The palate has a soft core, which is framed by medium-grained, slightly chunky tannins. The dill tone carries onto the palate, and it picks up dark cherry and turmeric accents.
Mint, leather and berry aromas result in a strong, warm bouquet with a note of just-run horse and saddle. In the mouth, this feels good and rich, with weight and acidity for balance. Flavors of carob, mint and herbs accent core black-fruit notes, and the finish is dark, with licorice and chocolate flavors.
Mint, leather and cherry notes form the bouquet of this crisp, medium-bodied Shiraz. It's smooth-textured and elegant, with flavors of espresso, chocolate, cherry and a hint of cracked pepper on the finish.
Mint, menthol, leather and wild berry aromas unfold in the glass, accompanied by a whiff of forest floor. The elegantly structured palate offers sour cherry, crushed raspberry, anise, white pepper and graphite alongside assertive but refined tannins and nervous acidity. Give this time to unwind and come together. Drink 2017–2030.
Mint, tea and light plum aromas are mild at best. Hard tannins make the palate grabby, then murky, stewy flavors take over. A grinding finish is not the best send-off.
Minty and bright, this is a well-distributed Pinot that's a fair value, soft and easy to drink. Amidst mellowed oak, expect dark cherry and buoyed acidity with a finish of darker, earthy tones.
Minty and dusty at first, with secondary floral aromas that make you take notice. The palate is juicy and jumpy, with sizable coconut and black raspberry flavors that indicate ripeness but also some heavy oak aging. Shows grip and a touch of fire on the medium-long finish. Only 250 cases produced.
Minty and earthy, with aromas of plum, rubber and herbs. The palate is straight down the middle in terms of feel, while the flavors turn brambly and herbal, something the finish matches. Basic and a little strained.
Minty and green, with pronounced gooseberry and feline scent aromas and flavors. This bone-dry, acidic wine needs rich food for balance, like goat cheese.
Minty and leafy, with fading fruit. The wine is still firm, the finish a bit sharp, but this wine isn't going to get any better than it is now.
Minty and lean on the nose, with tangy, borderline sour red-fruit flavors. There's a little toast, licorice and bitterness to darken things up, but by then the game is pretty much lost. Finishes sharp as well.
Minty and light, the fruit here does not seem to have obtained optimal ripeness, even for rosé. Scents and flavors suggest pine needle and wintergreen rather than any hint of berry or melon.
Minty and on the nose, this has notes of licorice, black fruit and a funky kick. It feels big, tannic, powerful and warm, with wild berry and boysenberry notes, plus a ton of dark spice, chocolate and mild heat. Toasty and extremely dark on the finish.
Minty and prickly on first take, with plum, herbs and jamminess to the nose. The palate is good but basic, with juicy acids, firm tannins and candied flavors of berry fruits. Finishes sweet and consistent, with a youthful, almost juvenile character.
Minty and raisiny on the nose, with Port-like elements of dried fruit and high (15.0%) alcohol. Still, it shows the variety's trademark delicate structure and silky texture.
Minty and sharp in acidity, and not offering much richness now, especially at this price, although it does feel stylishly dry and elegant. Shows proper cherry, cola and sandalwood flavors.
Minty and sheer on the nose, and that's a prime indicator of what's to come, namely high-toned, lean fruit flavors and an abundance of scouring, protruding acidity. Some oak lingers to soften things, but overall this is a sharp, underdeveloped style of Cabernet.
Minty and smelling of sawdust on the nose. This is oaky for a $10 wine, with berry aromas and flavors touched up by green notes, resiny oak and milk chocolate. The finish tastes herbal and feels chewy.
Minty and toasty upfront, this is layered with blackberry, licorice, leather and toast aromas. It feels raring and ready to go, courtesy of firm acidity and good overall framing. Flavors of wild berry are bright, with herb and oak accents. Long, toasty and solid on the finish.
Minty aromas go along with firm, barely bitter tannins. They dominate the wine, smothering the fruit and lending a burnt quality to the palate.
Minty aromas include whiffs of cola, bramble, animal fur and berry fruit. Feels creamy and solid, with standard berry fruit flavors, minty herbal notes and blatant oak. Finishes green and simple; a good representation of basic Carmenère.
Minty aromas reflect the new wood that was used to age this wine. Its red berry fruitiness recalls the vintage while its firm tannins will allow it to age for several years. It comes from the western end of the Entre-deux-Mers region. Drink from 2019.
Minty aromas rest on top of scratchy raspberry scents. This feels a touch raw and choppy, with grating tannins pumping up herbal berry flavors that come with a carob-influenced aftertaste. A short, lightly herbal finish feels good and solid.
Minty at first, and herbal, the way a Cabernet can be, this Petit Verdot from Lodi is juicy and well made with licorice and spice and plenty of tannin structure. Its limp finish could signal the need for a bit more time in the cellar, perhaps 2–5 years.
Minty bay leaf and leather define this wine in a savory, earthy way, with a strong notion of forest floor at its core. Firm tannins and subtle oak contribute a leathery aspect to the texture.
Minty berry aromas settle well and hold up to airing. This everyday Merlot is more than competent on the palate. Berry and spice flavors finish chewy, with standard ripeness and follow through.
Minty black cherry aromas give it a solid opening, but there's also some mild cleanser and paint scents to the nose. The palate is basic, snappy, fresh and carries good weight, while the flavors are sweet, berry-oriented and softened by vanilla. A good Grenache with good balance.
Minty blackberry aromas come with a giant scoop of oak and a touch of graphite. This is lively, ripe and a touch acidic, with dark-fruit flavors and freshness courtesy of ringing acids. The finish shows size and moderate sophistication.
Minty blackberry fruits mix with black loam and fudge on the nose of this wine from a winery in West Paso along Vineyard Drive. It's hearty on the palate, with dark chocolate syrup, extract espresso, black pepper beef jerky and deep purple fruits held together by lingering acidity.
Minty boysenberry aromas show modest minerality. The palate feels acidic and clipped, while angular berry flavors lead the charge. A minty, peppery finish comes with scouring acidity, so this needs food.
Minty cedar and red raspberry jam provide a freshness to this medium-built wine, subtle in spice and made in a soft, approachable style. Cherry and cinnamon round out the lengthy finish.
Minty cedar rides atop an expansive succulence in this estate wine that impresses in its ability to support grippy tannin and generous fruit. Blackberry and coffee highlight the flavor spectrum, reaching dark, brooding length on the finish.
Minty cherry aromas and a distant mineral note akin to crushed seashells set up an honest, slightly rubbery palate with medicinal cherry flavors that come with a touch of bitterness. A juicy, steady finish is fresh but straightforward.
Minty earth tones frame this wine from a dramatic vineyard perched high amid the redwoods and shale soils of this mountainous region that impart forest underbrush, dried lilac and olallieberry aromas. The dark blackberry fruit flavors on the palate are enhanced by marjoram, dark clove, crushed fennel and Christmas spices.
Minty eucalyptus takes hold of this wine and never lets go, contributing in not favorable ways with an otherwise sour and tannic experience of overripe proportion.
Minty fresh and significantly herbal, this is a lighter-styled, stemmy and earthy wine from a longstanding vineyard source that just shines from start to finish. Pomegranate, black cherry and tea combine to delicious effect, giving the wine enough body and soul to remain memorable through the long, tea-stained finish.
Minty green aromas blend with leathery red-fruit scents on what amounts to a gritty bouquet. The mouthfeel on this single-vineyard Malbec is rubbery, rugged and tannic, with a beam of tangy acidity keeping it moving. Flavors of rubber, salty berry and spice are sharp, and the finish is tannic.
Minty menthol surrounds red currant and berry in this blend of Cabernet Sauvignon, Merlot, Petit Verdot and Malbec. Savory black pepper dots a tightly structured texture and weight that mellows appropriately on the finish.
Minty new wood aromas are the theme in this wood-laden wine. It has a burnt character from high extraction and wood aging, making it hard to discern the fruit, although there is a juicy character at the end.
Minty new wood aromas on a wine that shows both great tannins and sweet wood. The fruit is still to show, but promises fresh plum flavors that will be delicious and juicy. This is a ripe, concentrated wine.
Minty oak aromas are the greeting on this herbal and foxy Malbec that feels crisp and chippy due to high acidity and grating tannins. Flavors of herbal berry and plum are oaky and a touch hot, while rubbery tannins and herbal berry leftovers drive the finish.
Minty oaky aromas include a strong whiff of clove and white gumdrop. A widegrabby chewy palate is a bit hot, while flavors of carob, mint and clove outweigh dark-fruit notes prior to a thick toasty heavily oaked finish.
Minty oaky aromas of baking spices share space on the nose with earthy black plum and berry notes. This feels tannic and resiny while the oaky spicy berry flavors finish with force and drying tannins.
Minty plum and berry aromas are herbal but ripe, with a note of chocolate and black tea. This is lush and layered, with top-end mouthfeel and herbal, floral flavors of berry fruits and plum. A smooth, herbal tasting finish is the finale to a well-made, flavorful wine.
Minty raspberries and chocolate light up the nose. Classy winemaking, with the plump fruit leading into a smooth, rich and extended finish with distinctly minty highlights.
Minty sage and cedar dot the aromatic profile of this wine that is holding on to tannin and oak with a fierce stubbornness. Tart cherry, pomegranate and blueberry give it a fruity mélange, accented by subtle rose petal and violet.
Minty strawberry hulls come to mind first in this wine, accented as it goes by a taste of grenadine and earth. Medium bodied and smooth in texture, it offers a big finish of black cherry and more of those strawberries.
Minty with ripe, black plum and cherry notes, this rich, opulent wine is still puckering in tannins, but shows measured acidity on the back palate and finish. Toasty oak makes its presence felt, providing flavor and fullness.
Minty wood flavors underline the fruitiness of this ripe wine. Structured and concentrated, it has density and some fine acidity to balance. Its fruit is backed by tannins that suggest a good future. Drink from 2020.
Minty, camphor-like aromas arise off of this bottling, alongside milk chocolate, tart berries and raw beef aromas. The mouthfeel is comparatively thin, showing peppery cherry juice, dried dill and other herbal flavors.
Minty, candied, wet-dog aromas announce that this is a young, basic wine. The mouthfeel is fresh and acidic, while the flavors of candied berry fruits come across dilute and with little depth.
Minty, creamy and as oaky as can be. Coconut, sawdust, carob and other barrel-based aromas steal the nose, with secondary black fruit and thick tannins composing the palate. This is a ripped, high-alcohol, almost soupy Syrah that in some people's eye may seem overdone and too woody. But the fruit is of unquestionable high quality, and if you give it time to air out you'll get the best results.
Minty, earthy and leafy, but with enough fruit that it seems honest. The palate is lively with thin-sided cherry flavors followed by a clean but lean finish. More like standard old-school Chianti than typical Chilean Cab.
Minty, earthy aromas suggest Christmas spice and fruit cake. This is saturated but a bit soupy and drying. Flavors of prune, plum, raisin and spices are a touch stewed, while this finishes ripe but short on freshness.
Minty, floral aromas veer toward darker notes of cola, forest floor and leather. The palate is medium-full, with grabby tannins and roasted flavors of blackberry mixed with herbs and spice. A regular, oaky style of Cabernet with a raw, grabby mouthfeel.
Minty, herbal and slightly grassy on the nose, and of course there's berry fruit to boot. The palate has normal feel and balance, with regular red fruit flavors from the currant and cherry family. Lengthy on the finish, but overall it's as basic as they come.
Minty, herbal, lightly stalky aromas of plum and cherry lead to a blocky-feeling palate with lactic flavors of resiny plum and vanilla. Creaminess on the finish creates an almost cloying feel, while berry fruit leftovers run sweet.
Minty, inky, oaky aromas rest on top of basic berry scents. This is juicy but also reduced in feel. The flavor profile is superficial, with hints of cassis and blackberry. The finish is loamy and heavy, with adequate lift and acidity.
Minty, leathery berry fruit aromas are herbal and foresty. This is flush and solid in feel, with controlled tannins. Roasted, herbal black plum and berry flavors are what you'd expect from Colchagua Valley Carmenère, while this feels meaty and tastes blackened on the finish.
Minty, menthol aromas and oaky sweetness create a flavorful profile for this medium-bodied wine.
Minty, oaky, smoky aromas of ripe blackberry draw you towards a saturated, full-bodied palate with hard tannins. Blackberry, cassis, pepper and chocolate flavors form a fine team, while this finishes with molten-chocolate richness but also heat and tannic clamp. Drink through 2028.
Minty, ripe and concentrated, this wine has notes of sweet plum and spice, with soft, forward tannins. This is likely to mature soon.
Minty, roasted berry aromas open this well-built Cabernet that's packed with plum, raspberry and wood-spice flavors. There's nothing complicated about this lively, oaky wine that runs long on the finish.
Minty, scratchy aromas of cherry and berry air out well. This feels chewy yet fresh in the mouth, with plum and cherry flavors matched by good overall intensity and balance. A controlled finish tastes dusty and loamy; drink through 2017.
Minty, this restrained Syrah is from a sought-after vineyard, a pioneer in Sonoma County Rhône-style wines. Here, the producer keeps things interesting in swathes of white pepper, mint and cranberry, as well as a strong sense of leather throughout. High in acidity, it needs time to come together; try after 2020.
Minty, with a strong menthol character, this wine is high in acidity and overtly earthy. It offers a smoky after-note of leather and clove.
Minty, with easy wintergreen, cherry and sandalwood flavors framed in stiff tannins. This blend of Dolcetto, Refosco and Nebbiolo needs rich beef dishes.
Minute quantities of these rare Viogniers are produced, which is a shame, because they are distinctive and enlightening. Deep gold and intensely aromatic with brilliant floral notes, this is a beautifully balanced wine, with the acidity and skin flavors to put a crisp frame around the ripe peach and apricot fruit.
Mionetto is a steady producer of clean, easy-drinking sparkling wine that is consistent and fun to drink year in and year out. This expression is ripe with sweet peach and lime.
Mirabelle is akin to Schramsberg's second label, but this brut is pretty good. Made from Chardonnay and Pinot Noir, it's rich and scoury with flavors of oranges, strawberries, limes and vanilla.
Mirabelle is the darkest, chewiest, most tannic of the three clonal selection Pinots offered by Vidon. It's a Pinot in Cab clothing. Chewy, dense, ripe fruit keeps it all in proportion, a thick black cherry core with rings of chocolate. Think Saturn in a glass.
Miraval Prosecco opens with a pungent tone that masks some of the initial freshness of the fruit. But give this luminous sparkling wine a few minutes to aerate and it delivers pretty layers of peach, citrus and honey.
Miso and yeast are met by lemon zest and pear peel. The palate is streamlined and slender and homes in on a central vein of beautiful grass and herb-scented freshness. This literally dances on and off the palate and leaves you with wonder that such lightness can have so much flavor.
Miso paste cuts through with yeasty, salty richness set against wonderfully sharp citric freshness lends serious thrill to this textured, layered Grüner. There is more to come on the aromatic front in future years, even though it will take a lot of resistance not to drink it right now.
Mission Estate is New Zealand's oldest winery, established in 1851 by French missionaries. The Syrah vines are young by comparison, but this wine is matured in tank, so what you smell and taste is unmarked by wood. The result is just a bit greenish—the cracked pepper and plum notes pick up hints of green olive and dried herbs on the way to a dusty finish.
Missoni is an oak-aged Cabernet Sauvignon that opens with soft, chewy fruit and aromas of cherry liqueur, rum cake, espresso and exotic spice. The mouthfeel is plush, round and driven by plump blackberry flavors.
Mistral is 80% Syrah and 20% Grenache, aged two years in 20% new French oak. A pleasing hint of funk envelops the ripe purple berry and cassis fruit. Savory herb and pepper highlights come into play, and the long, smooth finish shows clean earth and a pat of butter.
Mitans is one of the lesser-known premier crus in Volnay, and it has created a wine that shows the voluptuousness of Volnay. It has a smoky character, and it's laced with acidity and bright red fruit. It will benefit from 3–4 years of aging.
Mitch Cosentino used stainless steel fermentation to preserve the brilliant peach nectar fruit of this vin doux (sweet wine), then aged it in French oak to add a creamy mouthfeel. It's sweet and rich and delicious and shows another face of Viognier. —S.H.
Mitolo's top Shiraz offering from 2007 is its Savitar bottling, from McLaren Vale. This full-bodied, creamy, lush, expansive wine features aromas of toast and vanilla upfront, followed by mixed berries that seem to grow in intensity with every sip. Drink now-2020.
Mixed aromas of vanilla, Christmas spices and brandied black cherries give an almost dessert-like impression, although the wine is technically dry. The texture is creamy and luxurious, and the wine is very easy to drink despite its considerable weight, balanced by a tart edge of acid on the finish. Drink now–2012.
Mixed berries, cracked pepper and baking spices mark the nose of this red, a blend of 52% Shiraz with 48% Cabernet. It's full bodied and supple on the palate, with spice notes accenting mulberry and cherry leading into a softly dusty finish tinged with cocoa. Drink now through 2020.
Mixed berry aromas are perfumed and come with exotic notes of cinnamon stick. This feels a bit rough and bumpy, with choppy acidity. Oaky, candied flavors of raspberry are briny and medicinal, while the finish is resiny from the oak treatment.
Mixed berry fruit flavors have an over-ripe, pruney character. A dark streak of smoke, licorice and chocolate runs straight through the core and the tannins turn a little bitter and rough. Drink now.
Mixed berry, cola and cedar notes dominate the nose, while the palate is packed with cherry cola and leather flavors. The dense texture could use some time to open up, and that suggestion of ageability is reinforced by the finish's dry, dusty tannins. Drink 2010–15. Imported by Tom Eddy Wines.
Mixed in with the Syrah are small amounts of Merlot and Tempranillo. The structure is firm and carries generous acids, while the flavors suggest citrus and berry, vanilla and chocolate. It delivers a lot of pleasure for the modest price.
Mixed into the blend are smallish proportions of Muscat, Pinot Grigio, Riesling and Gewürztraminer, and this is not really trying to be Chardonnay. It's a dry, tart, all-purpose, everyday white wine, which you can serve with confidence and almost any style of white-wine food you can cook up.
Mixed white-fruit aromas are generic. In the mouth, this is full in body and grabby in texture. Flavors of jumbled citrus, salt and orange peel finish pithy and briny but with good feel. Overall, this feels better than it tastes or smells.
Mixing delicate highlights of dried leaves with generous flavors of ripe berries, this appealing, open, delicious Resonance Reserve is finished at just 13.8% alcohol. It is a pretty wine, balanced and lightly annotated with caramel and milk chocolate.
Moët's vintage, from the hot, low-yielding 2003 vintage, has an unusually high percentage of Pinot Meunier (43%), suggesting there is a distinct character to the year. It's certainly powerful and intense, soft initially, hinting at toast and yeast, the fruit almost sweet, even though the wine is a brut style. It is the rich strawberry flavor that's most surprising on a wine that really has integrated impressively.
Moët & Chandon's new prestige cuvée is a remarkable blend of three different styles of wine: young and fresh, wood aged and bottle aged. The oldest wine in this blend dates from 1993. It's superb—more wine than bubbles—with a patina of maturity that is also so fresh. Toast and crisp apples make a wonderful pair of flavors. It is complex, ripe and unforgettable.
Mocali's beautiful riserva opens with an inky dark appearance, thick concentration and savory aromas of leather and spice that add one more layer of complexity to an already very enticing wine. At the core, it is redolent of dark fruit and cherry, and the mouthfeel is thick and luscious. The richness of the color is beautiful as is the suppleness of the wine's texture. Hold 10 years.
Mocali's bright Rosso di Montalcino makes a great first impression thanks to its vibrant aromas of cherry, blackberry, spice and root beer. The wine is very rich and smooth in the mouth with impressive persistency.
Mocali's Fossetti estate delivers a fantastically crisp and easy white blend of Chardonnay, Moscato and Trebbiano with the natural creaminess, floral aromatics and freshness you'd expect of those three grapes respectively. It's the perfect fish or pasta salad wine.
Mocali's golden Moscadello represents a category of wine that was popular before the hearty red Brunello took the Montalcino spotlight. Sweet and syrupy with a lively golden color, pair this dessert wine with crème caramel or brûlée.
Mocali is a well-established estate in Montalcino and I Piaggioni is one of its super Tuscan wines. This youthful expression of Sangiovese offers hearty cherry aromas with loads of pretty spice and vanilla at the back.
Moccagatta's expression from the Basarin cru will blow you away. This thickly extracted Barbaresco opens with a rich, dark appearance and opulent aromas of sweet spice, leather, toasted almond, vanilla and ripe cherry fruit. This is a big, masculine wine that would pair with pork medallions and caramelized onions. The finish is soft and slightly sweet. Keep it in your cellar 10 years or more. A Marc de Grazia selection; various American importers.
Mocha and bitter chocolate are dominant on the nose, and while the body is rich, fresh acidity outlines the contours of a slender body. Blueberries follow later while soft tannins make this a versatile player on the table.
Mocha and chocolate welcome you in, but once you get in there isn't much to taste. There's generic red fruit, spice and leather, but the wine seems acidified and on the razor's edge. Not overly generous and the mouthfeel is sheering.
Mocha and coffee aromas preface a palate full of dark, earthy-briary character. Medium-bodied; closes with tangy, tealike tannins.
Mocha and cracked pepper notes accent earthy flavors of black olive and dusty plum. This is full bodied and creamy in texture, with a long, velvety finish that suggests early drinkability, from now through 2020.
Mocha and milk chocolate seem to waft from this ruddy, ripe wine made from Marquette grapes. Ripe cherry and strawberry flavors are soft and plush on the palate, brightened by a welcome streak of acidity.
Mocha and spice notes add to the warm, plush feel of this deeply fruity, cherry-pie preserve Merlot. The palate is ruddy and rich with ripe red fruit brightened by a soft sheen of sour-cherry acidity. Finishes silky smooth with just a touch of tannins.
Mocha chocolate and cherry pie scents linger on the palate of this plush, easy-drinking Cab Franc. Straightforward yet densely fruited with fleshy cherry and strawberry flavors, it finishes on a pleasant caramel note.
Mocha cream, pencil shaving and dried herb aromas are set against a backdrop of black currant fruit in this big but balanced bottling from the Daou brothers. It's soft on the palate, where the texture commands as much attention as the flavors, in a matrix of mouth-coating tannins that frame its cola, cocoa, black plum and cherry notes.
Mocha notes are upfront on the nose, with supporting fruit elements of raspberry and cherry flesh. Medium weight with a touch of bitter fruit-skin flavors in the mouth, and a short but clean finish. Easy and straightforward; drink now.
Mocha, baked plum and black pepper play equal roles in this stunning, full-bodied beauty from the famous site, all within a tightly focused, integrated experience of seamless texture and structure. Richly concentrated and yet able to find a balance of acidity and freshness within its voluptuous nature, this wine impresses from end to end and will do well in the cellar; enjoy best from 2023 to 2025.
Mocha, caramel and nutmeg lend complexity to a nose driven by blackberry and blueberry notes. The soft and dense palate shows lots of serious flavors, from fennel and asphalt to thick blueberry juice, with solid tannins that are chunky in a good way.
Mocha, coffee, leather, brandied red fruit and a grassy aroma define the bouquet on this sweet, ripe-tasting Cabernet that's full of cherry and candied berry flavors. A sweet, jammy finish has a little burn to offer.
Mocha, raspberry, sour cherry and spice are the focus of this plucky red from Skouras. The wine has focus and a masculine edge, and should pair well with dried meats, spicy pasta sauces and salty cheeses.
Mocha, vanilla, woodspice and cherry aromas are at the front of this barrel-forward wine. Flavors display a mixture of fruit and barrel, with the latter winning out on the finish. The variety seems a bit lost but it provides plenty of pleasure.
Mocha, violet, ripe black cherry, baking spices, espresso, subtle oak and orange peel are some of the sensations of this ripe, savory Rosso. The juicy palate is supported by round tannins. Pair it with spicy dishes like pasta all'arrabbiata.
Modeled after an Italian Pinot Bianco, this tart, citrusy wine sports fresh-cut green apple fruit flavors. It's done in stainless steel, nicely balanced but definitely made to go with spicy Pacific Rim foods.
Modeled on a Right Bank, Bordeaux-style blend, this is 75% Merlot. It's supple and fruity, with ripe, balanced tannins. The wine does not have as much weight and depth as many Red Mountain reds, but it's well-balanced and suitable for drinking over the next few years.
Modeled on a white Bordeaux, this is a lovely, lightly toasty blend of two-thirds Sauvignon Blanc and one-third Sémillon. The pretty fruit mixes candied lemon, peach and pear with streaks of butterscotch and a suggestion of hazelnuts.
Moderate acidity and a low imprint of oak allow the voluptuous fruit to speak in this vineyard-designated white, a show of pretty aromatics and ripe, succulent peach. Along the streaks of more fulsome vanilla appear brighter, crisper hints of lime zest and lemon meringue.
Moderate acidity buoys a rich note of caramel apple in this appellation wine, which is moderate in both ripeness and texture. It finishes clean and simple.
Moderate alcohol brings a streamlined elegance to a variety that can be blowsy. The acidity and minerality firmly ground the tropical fruit flavors.
Moderate alcohol leaves the palate feeling refreshed sip after sip, while the flavors remain concentrated enough to please and last. This wine brings elements of cracked green peppercorns, tart cherries and wood ash, while the finish picks up notes of chocolate and displays a silky, tea-like texture. Drink now–2025.
Moderate in oak and well-structured, this estate-grown wine is subdued and classy, with defined layers of green olive, juicy apple and lemongrass, a tiny hint of jalapeño adding a touch of spice. Food-friendly, it'll complement a versatile range of dishes.
Moderate in structure, full bodied and ripe, this wine is tightly wound in firm, strong tannin. Light flavors of cherry and orange integrate spiky accents of clove, tea and dried herb.
Moderate red cherry aromas are about as expressive as it gets, while the palate has a sharp scour to it even if the wine avoids outright tartness. Snappy and crisp at all check points, with a spot of lean, buttery oak flavor on the finish.
Moderately aromatic and appealing, this offers notes of soil, cherry, coffee, vanilla and flowers. The palate shows abundant vanilla flavors and surprisingly well-integrated tannins for the variety. Still, the oak seems a little heavy handed.
Moderately aromatic for the variety, this wine shows aromas of flowers, pear and mandarin orange. It drinks medium sweet with lightly spritzy flavors that need a bit more acid to hold them all together.
Moderately aromatic, this has notes of woodspice, dill, fruit leather and cherry. It's medium bodied with firm tannins and tart cherry and chocolate flavors that carry through the finish.
Moderately aromatic, this offers notes of pepper, spice and plum along with high-toned vanilla accents. It's medium bodied, with sweet blackberry flavors and dry, astringent tannins.
Moderately aromatic, this offers notes of red apple, jasmine, and peach. It drinks off dry leaning toward medium sweet, with abundant peach flavors with a creamy feel. It needs a bit more acidity to hold it all together.
Moderately bodied and spiced, this is a straightforward expression of the variety, a mix of pomegranate, red cherry and cassis, that has a deceptive richness on the finish, wrapped in oak.
Moderately complex but thoroughly inviting aromas of cherry, plum and oak lead to a pure, balanced palate with drying tannins. Flavors of cherry, kirsch, pepper and fresh herbs conclude on a still-kicking finish that's tight and elegant. Drink through 2020.
Moderately floral aromas of stone fruits and fresh carrot juice feed into a round palate that's balanced and well shaped. Nectarine and peach flavors are nice and easy. This wine is slightly leesy-tasting on a medium-length finish.
Moderately full and roundly fruity, with an undertone of mineral or concrete. This is a nicely managed blend, with the balance and grip to age for another five years.
Moderately herbal and tannic, with tight cranberry and pomegranate fruit tucked inside the leaf and stem flavors. That said, this perfectly captures the terroir of the Eola-Amity Hills AVA. If there is a classic Oregon style of Pinot, this would be it.
Moderately hollow on the nose, this shows wet slate and damp clay aromas, a bit of a miss for a winery whose recent vintages have been extremely impressive. Pomegranate and raspberry fruit mark the palate, underscored by wet clay earthiness and tangy acidity.
Moderately intense menthol, black licorice and African violets aromas on the nose. The mouth, full of ripe plum and dark cherries accented by notes of cocoa and fresh mint leaves, has a lovely balance and silky texture. Ends on a somewhat simple yet clean finish.
Moderately intense on the nose with dominating earthy, forest floor notes backed by red plum guts and cherry along with a hint of vanilla ice cream with raspberry sauce swirled in. Dusty tannins flesh out the palate and the finish offers some mild black pepper spice.
Moderately intense with notes of baked apple, peach, toasted brioche and almond milk on the nose and palate. The alcohol is a touch forward, but it's balanced by the ripe fruit and nutty, roasty flavors. A delicious hint of vanilla appears on the finish. Drink now.
Moderately leafy and brambly smelling, this is supported by its berry aroma. It feels edgy and juicy, with tangy, herbal raspberry and plum flavors. The finish is quick and snappy, with a hint of tomato and lasting green flavor.
Moderately ripe berry and cassis aromas show an increasing level of wood grain as this breathes. A jammy palate is plump and medium deep, while flavors of earthy berry fruits and stewed plum taste smooth at the start but herbal and mossy on the finish.
Moderately ripe white-fruit aromas of peach and melon come with a hint of buttery oak. This feels lean and citric, with more acid than body. A shot of citric flavor gives way to yeasty dryness, while the finish is juicy but bitter around the edges.
Moderately ripe, with decent varietal character, this light and tart single vineyard offering tastes of simple berry/cherry fruit, with hints of more herbal elements. The finish gets chalky.
Moderately soft, loose-knit, and lightly herbal, this pure, single-vineyard Cabernet is a modest but charming effort with warm currant fruit. The aging in French and American oak shows a little too aggressively at the moment, so decant.
Moderately stalky aromas of tomato and horsey plum lead to berry and plum flavors that are herbal and stalky, much like the nose. A roasted, stalky character is maintained on the finish.
Moderately sweet and viscous, without the intense concentration seen in some of the vintage's BAs, this remains a skilfully balanced wine, with candied pineapple, citrus and honey balanced by fresh acidity. Drink it over the next 25 years or so.
Moderately sweet, this wine has attractive and ripe plum and strawberry aromas, then a soft, plush texture and light, fruity flavors. Made with Barbera, Grenache and Petite Sirah, it tastes sweet and easy to swallow but has plenty of body and alcohol to go with it.
Modern and bright, this is a gorgeous red from Puglia with lush notes of spice, blackberry, cherry and cola. The wine has rich, chewy fruit and soft succulence backed by more berry fruit.
Modern and bulky, this has a lot of great things going on. It opens with aromas of mineral, graphite, sage and bold berry, with chewy, roasted black-fruit flavors. It's long, compact, chocolaty and spicy on the finish. Still not mature but it's drinkable—best from 2014 and on.
Modern and focused, but generous and intense at the same time, Ceppate (90% Cabernet Sauvignon with 10% Merlot) is a beautifully shaped wine with equal parts fruit and spice. It is soft and slightly sweet on the palate but also delivers extraordinary length and persistency.
Modern and oak driven, this has aromas of toasted almond, chocolate, tobacco and crushed clove. The fruit nuances tend to be on the dark and jammy side. It gains focus on the palate thanks to its firm structure and bright cola and licorice endnotes.
Modern and pleasing, this wine exhibits strong, sweet oak notes of vanilla and cream that infuse the rich red cherry and raspberry aromas and flavors. Creamy in the mouth with good balance and a medium-length finish. Drink now.
Modern day Romans love their Frascati wines and employ them nightly to wash down fried sardines, steamed artichokes or their favorite pasta dishes. This expression is crisp, clean and redolent of apricot, pear and melon.
Modern style of wine, with hints of polished wood, mint flavors and a strong sense of structure. Along with the blackberry fruit, still showing no signs of age, the wine has concentration and elegance. It's a wine for more aging over another 4–5 years.
Modern, polished fruit and new wood flavors blend well in this wine. The fruit is clean, ripe, bright with sweetness and flavors of black cherries. The wine is generous, full and opulent, with softer tannins than many Brunellos. Despite this nod in the direction of an international style, the wine still has the classic Brunello power and potential for aging.
Modern, soft and velvety in texture, Veneroso is a chocolaty Sangiovese-Cab blend with hints of Amaretto, soy sauce and pipe tobacco. The mouthfeel is exceptional with bright fruit tones, chewy consistency and long-lasting menthol freshness.
Modest and generally clean on the nose, this features little more than a touch of berry. It feels tight and juicy, with citrus flavor and not much complexity. A note of pink grapefruit shows up on the finish.
Modest apple and citrus aromas are clean and pleasant, and the same can be said of the flavors, which add hints of melon to the mix. The wine is plump and round in the mouth, but finishes long and crisp. This is a solid effort from this négociant house, which has never been a favorite here. Let's hope it's a positive indicator for the future.
Modest apple aromas are a bit sweaty. This feels standard, with acidic lift. Flavors of apple, peach and nectarine are jumpy and citric, while the finish is zesty and citrusy in feel but short on flavor and complexity.
Modest aromas of cut grass, white flower and citrus establish this as an easy-drinking white. The finish is marked with a touch of green lime. It should pair well with shrimp cocktail or basil pesto.
Modest black cherry and berry aromas are earthy and a touch flat. This is a full-bodied Malbec with baked blackberry as the lead flavor and oaky, savory, saucy side notes. Residual dark-berry flavors and chewy tannins drive the finish.
Modest cherry and plum aromas are weighty. This is holding onto its freshness, with flavors of citrus pulp and peel. Drink up now.
Modest cherry and strawberry notes appear on the nose and the palate, with some slightly herbal flavors as well. It's light in body, with soft acids and a relatively quick finish.
Modest citrus, earth and almond notes come up from the glass, and continue in the flavors of this smooth, rounded, and straightforward wine. The balance is on the soft side, and the body is quite light.
Modest flavors of peaches and limes characterize this bone-dry Chardonnay. It's clean, crisp in acidity, but too light to earn a better score.
Modest green-apple fruit is married to earthy grapefruit and lime flavors in this effort by Channing Daughters winemaker Larry Perrine.
Modest in alcohol, which is nice, but it comes at the price of richness. This is a lean, earthy wine whose acidity and tannins co-star with the cherries and tobacco. Drink now.
Modest leather, spice and black plum notes lead into a wine that's plump and dark fruited, not especially complex, but mouthfilling. The acids seem a touch low, so consume this soft, charming wine over the next few years.
Modest lemony aromas set up additional scents of balsam wood, dried cherry, plum and spice. The palate is forward, maybe a touch sharp in terms of acidity, with rustic, roasted, leathery flavors. It is a big wine that finishes lively and also a little rooty and roasted. Cabernet Sauvignon-Malbec-Merlot is the blend.
Modest notes of lanolin and nuts up front are followed by a rather thin, off-dry palate. Appealing toasty notes on the finish fade away rather quickly. Drink now.
Modest on the nose, and then very little after that. The flavors are basic lime and citrus, and the feel is tangy and lemony sharp. Generic, with little to no varietal character.
Modest orange and peach flavors are found in this oak-tinged wine. It offers the Chardonnay lover good pleasure.
Modest peach and apple aromas rise up on a quiet nose. Active acidity adds punch to a fairly standard palate that conveys stone fruits, tangy citrus and salt. A mildly briny finish runs heavy on malic acid.
Modest pear, pineapple and lemon oil scents mark the nose, while the palate suggests marshmallow, pear and melon. This is full bodied and slightly honeyed in style, with a long, plush finish redolent of ripe citrus. Drink now.
Modest plum and cherry aromas come with a touch of yeast and bread. This is crisp on the palate, and perfectly clean. Toasty influences can be found on raspberry and red-plum flavors, while this is direct, fresh and easy on the finish.
Modest red-fruit aromas are edgy, spicy and a touch horsey. Lean and juicy in the mouth, this new Pinot Noir from Santa Ema tastes of plum and herbal raspberry. Dry, spicy and peppery tasting on the finish; true to the variety.
Modest white-fruit aromas share space on the nose with seashell and briny notes. This feels tight and moderate in depth. Flavors of lemon and tangerine are mild, while this loses some clarity on the finish.
Modest, with citrus, spice and tobacco flavors, but nicely dry and crisp in acidity. You'll find tantalizing flavors of oranges, bananas, green melons and figs. A polished wine to drink now.
Modishly gray-pink in color, this is an attractive wine with fresh acidity and soft texture. The wine is off dry, giving it a gentle character that makes it an apéritif style.
Modus delivers velvety aromas of black cherry, chocolate, leather, exotic spice and pipe tobacco. This super Tuscan blend is comprised of Sangiovese, Cabernet Sauvignon and Merlot, and it does a very nice job of showing the soft side of those grape varieties, especially on the long finish.
Moi is an extremely floral and fragrant Verdeca from the Salento in the deep south of Italy with honey, fresh jasmine and white rose. It shows a crisp, tangy quality on the easy finish.
Moist soil, menthol, new leather and dark berry aromas take center stage. The bright, juicy palate offers Morello cherry, black raspberry, licorice and chopped herb accompanied by fine-grained tannins that lend structure.
Moist soil, menthol, new leather, violet and cellar floor aromas come together in this Rosso. The fresh, straightforward palate offers tart cherry and clove flavors, with both lithe tannins and brisk acidity.
Moist, mossy freshness frames the green pear fruit on this slender, zesty and very juicy wine. The light body makes for ultimate refreshment.
Molamatta is a blend of Pinot Bianco, Friulano and Ribolla Gialla that opens with a pretty golden color and rich aromas of creamy peach and vanilla mousse with pretty highlights of citrus and light spice. This feels rich and long on the palate.
Molamatta is a very successful blend of some of Friuli's best varieties— Friulano, Ribolla Gialla and Pinot Bianco—that earns high praise for both aroma and mouthfeel. Citrus, pear, peach and almond nut notes are backed by a dense, creamy texture.
Molasses, smoked bacon, beef jerky and loads of clove and exotic spice come to mind. Lamùri is a pure expression of Nero d'Avola that also offers plum, prune and blackberry. Despite the mature fruit flavors, the wine has good acidity and crispness.
Molasses, spice, chocolate and pure raisins define this as classic P.X. It's syrupy but not too much so, with maple, cinnamon and brown sugar flavors. For a sweet and candied dessert wine, it has excellent balance and persistence. A star among many in this category; these wines are hard not to like.
Molten black-cherry aromas are followed by a tight but limited palate with hard tannins and hard-driving black-fruit flavors that turn quickly to pepper and ultimately a slight bitterness. Teases you at first then ducks out.
Mon Rouge is a blend of Merlot, Refosco and Cabernet that opens with bright notes of red candy and cherry with delicate touches of herb and mint on the close. This easy-going wine could pair with oven-baked flatbread topped with spicy sausage and sun-dried tomato.
Monastrell (with 30% Cabernet Sauvignon) has rarely smelled this perfumed, rich and inviting. This is an ultraripe Levante bruiser, with a jammy yet defined structure and huge flavors of baked blackberry, exotic spice, dusty mineral and toasty oak. Herbs, espresso and toast flavors propel this rich red to a lush finish. Drink through 2017.
Monbazillac is the lighter cousin of Bordeaux's Sauternes. This wine with its apricot and marmalade flavors is given its richness by concentrated botrytis that adds a dry edge to this sweet unctuous wine. Drink now.
Monbazillac, with its impressive castle, is part of the Bergerac region that makes some beautiful dessert wines. This wine, with its refreshing balance between acidity and rich honeyed flavors, conveys Seville orange marmalade and lemon acidity, with a smooth, botrytis aftertaste. Drink now, or better age until 2017.
Moncalvina is a soapy, creamy expression of Moscato d'Asti that delivers sweet pulses of stone fruit, honey, acacia, melon and pressed flowers. Pair it with fruit-based desserts such as peach pudding, apple pie or custard.
Mondavi's best Pinot Noir in many years, this shows the chilliness of the vintage in its acidity and leanness, but it's a vital, beautiful austerity, like a fighter in training with zero body fat. At the same time, it proves to be flashy and elegant, with rich flavors of cherry and red currant. Drink it over the next six years.
Mondavi's done it again, produced another very nice Cabernet at an everyday price. It shows classy elegance, with blackberry, currant and mocha notes.
Mondavi Cabernet from Paso Robles? Well, yes, and a pretty good one for the price. It's dry and balanced, with juicy currant, blackberry and oak flavors. Shows quite a bit of sophistication. Drink now.
Mondeuse is a specialty at Plaisance Ranch, but this new vintage seems a bit dilute. The anticipated flavors of huckleberry and elderberry come through, with less concentration than previously. There are hints of cedar bark, and some spice to the finish.
Mondo Canaiolo is a sort of celebration of the Canaiolo grape (a little-known variety from central Italy). The wine is inky dark in color with aromas of ripe fruit, prune and wet earth. It's a simple wine but shows nice richness on the close.
Mongris is a Riserva Pinot Grigio that takes a good stab at rendering this easygoing variety in the most opulent and sophisticated way possible. The wine's aromas include peach, pink grapefruit and Golden Delicious apple and the wine closes with a thick, creamy feel.
Monolith is a Bordeaux-style blend, 75% Cabernet Sauvignon, aged in 100% new French oak barrels. Tart cherry flavor is layered with barrel spices and an impression of malt powder. The finishing tannins are quite astringent and chalky, suggesting that further bottle age is needed for optimal enjoyment.
Monolith is a Bordeaux-style blend—mostly Cabernet Sauvignon—that's dark, smooth and smoky. Citrus scents adorn the deep fruit, which resolves in earthy, substantial tannins. The wine spent 22 months in 100% new French oak, yet the barrel notes seem muted, and the intense fruit is certainly up to the challenge.
Monotone aromas of apple and citrus are stalky and suggest that this is in decline. Mild citrus flavors are stalky like the nose, while this finishes with pithy, bitter notes of lemon.
Monovarietal wines made from Sangiovese are a new concept for Sicily. The wine exhibits a dark ruby color, with sweet aromas of cherry and blackberry. A touch of white almond marks the finish.
Mont-Pérat is on slopes overlooking the Garonne river, offering great exposure. Maybe that's why this wine is so well balanced, its ripe fruits sliced open with acidity. The texture is smooth, given spice from judicious wood aging. This is a wine to drink this year.
Mont-Redon's Lirac is a medium-bodied, supple blend of 70% Grenache, 20% Syrah and 10% Mourvèdre. Cherry, cinnamon and leather notes all make appearances, backed by nearly creamy-textured tannins. It's a smooth, easy-drinking red for drinking now–2017.
Montée de Tonnerre is considered one of the richest premier crus in Chablis, and this wine lives up to that reputation. It's ripe and full of yellow fruit, while maintaining its acidity and tight texture. Still young, its intense fruit and crispness will allow it to age for many years. Drink from 2019.
Montagny is at the southern end of the Côte Chalonnaise before it merges into Mâcon. That gives this wine its warmth and ripe apple and peach fruits. It is crisp and fresh at the same time with great juicy acidity. The wine has a spicy aftertaste. Drink now.
Montagny produces wines that have a warm, southern feel. This full-bodied wine is packed with flavors of yellow fruits, and it offers ripe acidity and a touch of toast. The finish shows a limestone-like minerality.
Montana (sold as Brancott here in the U.S.) has been trying to make good Pinot at a good price for years, and they seem to be getting closer to their goal. The 2007 South Island Pinot blends fruit from Waipara and Marlborough into a soft, round, cuddly whole, redolent of root beer and beet root and ending with a flourish of tart cherries. Drink now.
Monte Antico—a blend of Sangiovese, Merlot and Cabernet Sauvignon—is a great value choice that shows medium build in the mouth followed by bright notes of cherry and wild berry. The mouthfeel is smooth and spicy, but largely driven by simple, red fruit nuances.
Monte dall'Ora is an easy-going wine that would pair with informal foods or appetizers. There's a note of sour cherry that appears on both the nose and in the mouth. The close is appropriately quick and crisp.
Monte Gradela is an extremely ripe and fruity Amarone with dark concentration and jammy aromas of blackberry, strawberry and raspberry marmalade. The full force of the fruit plus the power of its alcohol help offset some of those overripe elements.
Monte Gradella is an elegant and austere Valpolicella that represents the best of this traditional category of wine. The wine speaks highly of its territory, with aromas of maraschino cherry, cedar smoke and sweet aromas of vanilla bean and espresso. It shows firm, but polished tannins with sweet jammy fruit flavors on the close.
Monte Lodoletta Amarone is an exercise in extraction. The wine is absolutely black. Aromas are concentrated and intense and the wine is equally enormous in the mouth thanks to the extraction, oak, fruit and the hot climatic conditions associated with this vintage. Drink after 2020.
Monte Rosso red wines are always big, but this may be the most intense Cabernet ever to come from that mountain vineyard. It's in keeping with the Sbragia style of extreme ripeness and oak. Almost sweet, but really dry, it erupts in black currant, chocolate and smoky oak flavors, and needs time in the cellar to calm down. Best after 2011.
Monte San Piero is a thick, fatty expression of Soave that opens with a saturated golden color and dense aromas of apricot, honey and toasted almond.
Monte Tombole Valpolicella opens with easy cherry and blueberry aromas backed by light nuances of spice and sweet vanilla. The wine is fresh, lean and crisp on the close.
Monte Xanic puts out a number of solid wines at this affordable level. This blend features apple, citrus and mild sulfuric oiliness on the nose. The feel is correct and clean, while basic flavors of peach and apple carry onto a sweet-leaning finish where banana and pear notes linger.
Montecucco is a wonderful, largely unexplored wine territory in coastal Tuscan that makes some of Italy's best super Tuscan blends. This expression sees 70% Sangiovese with Ciliegiolo (for bright berry flavors) and Montepulciano (for darkness and structure). The results show balance and loads of easy berry fruit.
Montefalco Rosso is primarily Sangiovese with Sagrantino, with additions of other red varieties from central Italy. This delivers a strong berry personality with notes of cherry and dried raspberry, backed by notes of wet earth, leather and spice.
Montefalco Rosso is the less austere cousin of Sagrantino di Montefalco and although this blend of Sangiovese, Sagrantino and Cabernet Sauvignon offers all kinds of spice, cherry notes and firm tannins, it is too masked by heavy oak tones. The wine exhibits aromas that recall burnt wood or toast, making those oak tones too sharp and obvious to score higher.
Montepulciano Castronovo is a soft and layered wine with strata of black cherry, chocolate, spice and tobacco. The wine is loaded up with wood spice aromas followed by thick density on the close.
Montepulciano d'Abruzzo wines are making steady gains in popularity in foreign markets thanks to the softness and the creaminess of their fruit flavors. This one has soft and yielding tannins, with aromas that are intensely redolent of black cherry, coffee and tobacco.
Montepulciano grapes are aged six months in oak to render sweet nuances of cinnamon and toasted almond that rest over a dense core of jammy fruit. The wine is lush, soft and velvety on the finish.
Montepulciano, Sangiovese, Merlot and Cabernet Sauvignon grapes team up to produce this firmly structured but accessible red. The palate delivers ripe black cherry, red currants and tobacco lightly accented with oak-driven spice. It's balanced with firm, fine-grained tannins. Drink through 2016.
Monterey's cool-climate flavors of lemons and limes marry richer, more tropical Santa Barbara notes in this creamy smooth Chardonnay. Oak plays a prominent role, lending an edge of vanilla and buttered toast. This is a very good price for the quality.
Monterey Bay fog cools this vineyard at the appellation's northeastern tip. The acidity shines on this bottling, with refreshing aromas that are both ripe with honeydew melon and stark with grass and nectarine. Lime zest and yellow grapefruit spray power the nearly sour palate, making a perfect pairing for oysters and light cheese plates.
Montes' first Alpha Malbec is serious and healthy, with rubbery, leathery berry aromas and crusty, dark oak scents. This is full and fairly oaky on the tongue, with herbal black-fruit flavors, raw wood notes, espresso-like bitterness and heat on the finish.
Montes Folly is the benchmark by which all other Chilean Syrahs must measure themselves. Yes, it's entirely New World in its approach, but how can you gripe about such a potent brew of balsam wood, tanned leather, licorice, mineral and monster black fruit? The palate is big but balanced by live-wire acidity, and even at 15% alcohol it's harmonious. A real winner; one of the best Folly wines to date.
Montes tosses quite a few qualifiers at the name of this wine; i.e. “special cuvée” and “reserve,” but at the end of the day it's a basic Merlot with earthy notes and some obvious oak. The fruit flavors veer toward plum and blackberry, while below that there's a shot of woodiness.
Montesei shows authentic Soave Classico aromas of pear, stone fruit and dusty mineral at the back. Aged only in stainless steel in order to maintain its aromatic freshness, the wine feels smooth and richer than you'd expect on the palate.
Montessu is a gorgeous blend of Carignano, Cabernet Sauvignon, Cabernet Franc, Merlot and Syrah that shows full fruit flavors of plum and blackberry, followed by slightly green tones of curry leaf and rosemary. The tannins are firm and tight, with a fine, silky texture.
Montevetrano is an impressive blend of Cabernet Sauvignon (60%), Merlot and Aglianico that shows the enormous potential of red wines from southern Italy. It will age 10 years or more, and it already shows deeply sophisticated flavors of tobacco, dry fruit and spice.
Monteviejo, one of the Clos de los Siete wineries, has entered the unofficial “fun Malbec” category with Festivo, which has a stemmy, slightly burnt character that is present from start to finish. Along the way there are leathery black fruit flavors, herbal qualities and a good mouthfeel. Decent wine but decidedly herbal and stemmy.
Montoliva's Sierra Bella is a blend of Sangiovese, Teroldego, Dolcetto and Barbera. It's not quiet in tannins, but boasts layers of bright acidity and dark, mouth filling fruit flavors. Limited in production but a good value.
Montresor's base Soave Classico delivers a crisp, streamlined style with a fresh acidic component set against sweet aromas of ripe fruit and peach. The finish is characterized by white flower and talc powder aromas.
Montrose's second wine has something of the same gravity as the top wine from the estate. It shows firm tannins as well as black currant fruits. These flavors are followed by spice, leather and drying tannins. It does have a sense of elegance that promises well for its mid-term aging,
Monumentally detailed, this 100% Cabernet Sauvignon is impressive for its sheer volumetrics. Offers masses of blackberries, black currants, cherries and cassis.  Huge, dramatic, yet impeccably balanced and dry. Feels firm and ultrarefined in tannic structure, with graceful acidity offering a perfect counterpoint to the fruity richness. Just beautiful, and ageable for at least a decade.
Moon Mountain dropped the price on their basic Cab years ago, and with it, quality dipped. The concentration just isn't here. On the other hand, it's a nice, smooth, clean wine, with enough blackberry and currant varietal character to satisfy Cab lovers.
Moondrops opens with aromas of cut grass and citrus followed by background tones of peach and melon. Sweet fruit and soft, creamy effervescence appear on the finish.
Moorooduc's estate Pinot Noir is a solid value among the boutique offerings from the Mornington Peninsula. There's a supple cushioning of flesh wrapped around a firm backbone of acid, while the flavors run from black cherry and mint through earthier notes of brown sugar and roasted parsnip. Drink now through 2020.
Morópio Amarone beautifully reflects the traditional values of Valpolicella with delicate aromas of blueberry, root beer, red apple and Spanish cedar. The apple aromas are vibrant and enhance the fruit nuances, and the wine is very fresh and tonic to the end.
MorAle is an impressive value wine that delivers the freshness and clean straightforwardness you can expect of Sangiovese backed by the warmth and texture you get in sunny Romagna in central Italy.
MorAle offers tight and simple fruit tones with raspberry, blueberry and red rose petal. The mouthfeel is simple and clean with balanced freshness on the close.
Morandé's top Chardonnay is a single-vineyard offering from the oldest vineyard in Casablanca Valley, and is aged in French oak. Hearty buttery aromas give way to some mineral and banana notes underneath; toasty apple flavors in a rich, full mouthfeel are thankfully devoid of cloying creaminess. Oak is good, but still overshadows the fruit.
Morandé likes to dabble in Malbec, and we haven't been big fans in the past. This wine is much better; it is still a bit saucy on the nose, and there's a touch of that herbal essence that gets into so many Chilean reds. But overall it has fast-hitting black fruit, soy, spice and mocha notes that serve it well.
Morande is the biggest producer of Pinot Noir in Casablanca Valley, and this entry-level bottling is a good value to boot. Earthy, forest-fire aromas coat black cherry notes in the bouquet; the palate's bark, oak and bacon flavors come from time in old American oak barrels. Creamy and simple, but a steal.
Morar is a spicy Amarone with a fragrance of raisin, baked plum, tobacco and black pepper. The palate delivers lush black cherry and raspberry flavors mingled with intense white pepper, clove and nutmeg notes. It's smooth and rich with enough freshness to make this a perfect match for seasoned cheeses or roasted red meat.
Mordorée's Côtes du Rhône is a classic blend built around 40% Grenache and 30% Syrah, with smaller amounts of the other permitted varieties. The result combines scents of leather and roasted meat with cherries and dark overtones of cocoa and coffee. It's a nicely balanced, full-bodied wine, with just a touch of coarseness to its texture. Drink now-2016.
More aromatically restrained than its Oak Ridge Vineyard counterpart, the Atavus Vineyard wine brings notes of rose petal, herbs, lees and spice. The palate is textured with tremendous energy and tension to the fruit and savory flavors as they dance and tussle toward a long, graceful finish.
More assertive and full-bodied than many versions, this wine smells like snap peas and spring flowers, but gets richer on the palate as peach flavors come out and mingle nicely in the unusually rich texture.
More austere and lighter in weight than other Australian Cabernets in this price range, perhaps reflecting its coolish Coonawarra origins. Herb and cherry notes finish dusty and crisp. Might surprise in a year or two.
More austere and stony than many Marlborough Sauvignon Blancs, this is a light-bodied wine built around hints of pineapple and guava. It's a pleasant, well-priced change of pace from overly fruity and herbal versions.
More blossomy and mineral than ripe or ruddy, there's a demure elegance to this bristling off-dry Riesling. Crisp, almost crystalline flavors of tangerine and yellow peach accentuate and lengthen the palate. It's a deftly cutting wine to drink now through 2020.
More Bordeaux-style blend than varietal wine, this is a combination of Merlot (75%) from Conner Lee, Dionysus, and the Benches along with Red Mountain Cabernet and Wahluke Cab Franc. Aromas of ripe red currant, blackberry and violets are followed by full-bodied fruit flavors that pack a wallop. It shows the warmth of the vintage but still brings finesse.
More brains than brawn, the focus on this understated Cabernet Sauvignon-dominant blend is on old vines, with fruit coming mostly from early '70s and '80s Dionysus, Bacchus and Red Willow vineyard plantings. The earth, black cherry, peppercorn, currant and dried herb aromas start out tightly coiled. The flavors have laser-focused purity and a compelling sense of balance, with plenty of subtleties. It's all about nuance.
More briary and green than Torino's regular Don David Cab, with aromas of vinegar, lettuce, tomato and green pepper. Tannic, tight and juicy in the mouth, with green-leaning red currant and plum flavors. Tannic and grating on the finish.
More brooding in style, this deliciously rich bottling shows dense black cherry, black plum, blackberry and stewed strawberry on the nose alongside black cardamom, anise and curry spice. Layers of smoked meat and hoisin sauce decorate the purple flowers, dried red cherry and pencil-lead flavors of the palate.
More broodingly dark cherry is hardly possible. While the fruit is sumptuous, the palate remains toned and fresh. Because of the clean-cut fruit, one almost forgets to notice the subtle minerality plus a perceptible but gracious tannin structure with no heaviness. Just authentic fruit and wonderful poise.
More commonly found in coastal Setúbal, here, Castelão yields a fruity, soft and ready-to-drink wine. It has red berry and plum flavors and the lightest hint of tannins to give shape to the juicy core. Drink now.
More commonly found in the Dão region to the north, the Alfrocheiro grape seems to have found a good home in the sandy soils of Lagoalva de Cima. Rich, fruity and age worthy, this has dusty tannins and a texture that hints of mineral.
More commonly found in the Dão region, the Alfrocheiro is sometimes called the Pinot Noir of Portugal for its smooth, red cherry flavors and sometimes earthy character. Those attributes are found in this cherry-flavored wine with its bright acidity and fruitiness. The whole effect is spoiled by a green edge that shows tight tannins at the end.
More commonly found in the Lisboa region much further south in Portugal, the Arinto is full of acidity and fits well into the Vinho Verde profile. This wine is crisp with plenty of apple and spice flavors as well as a strong lime-juice freshness. It's an attractive, medium-bodied wine to drink now.
More complex and richly textured than most Provençal rosés, this wine is a treat, from its mineral-laden, smoky aromas to its ripe cherry-berry flavors and layered finish. Drink now, although it has enough stuffing to suggest it might last longer than just a single summer.
More complex than the winery's appellation blend, yet also requiring time to reach full potential, this shows delicate lemon slices, honeysuckle, surf wax, pink grapefruit and a touch of coconut on the nose. The palate is grippy in texture and sizzling with mouthwatering acidity, offering lemon rind, grapefruit spritz and petrol flavors. Expect inviting nut and honey-dust flavors to emerge. Drink 2018–2034.
More concentrated-tasting and intense than some of d'Arenberg's other 2011 single-vineyard Shirazes, this is still somewhat restrained. Some tobacco notes add nuance to the Ribena-like fruit, picking up hints of vanilla and earth on the finish.
More deeply colored than the current fashion for pale rosés, this wine also has plenty of flavor. It offers juicy red-berry fruits, orange juice, and a crisp, direct texture. It is meant to go with food.
More delicate and dainty in mousse than other bottlings from Château Frank, this blanc de blancs calibrates gossamer layers of pristine apple, pear and citrus flavors against spine-tingling acidity. It's breathlessly vivacious and penetrates long with a touch of sugar cookie crumbles.
More delicate in character than the Kiedrich Turmberg, this gossamer-light auslese balances slick honey, peach and yellow-cherry flavors against a backdrop of crystalline minerality. Nerve-racing acidity extends a long luscious finish.
More dry-farmed wizardry from this reliable producer, this blend of 61% Tannat, 15% Zinfandel, 14% Petit Verdot and 10% Cabernet Sauvignon shows violet, tobacco, beef char and dried purple flowers on the nose. The palate offers asphalt, rosemary-crusted lamb and complex gamy flavors.
More earthy and herbal than fruity, this medium-bodied wine from Calaveras County tastes rich and round on the palate and has a subtle savory character. With two-and-a-half years of aging before release, it shows the nicely mellowing effect of time.
More exotic than many Malbecs, with intriguing aromas of prune, moss and savory berry. The palate has a proper, likeable texture and jammy flavors of black cherry and herbs. Finishes a bit short and hollow, which may be a reflection of tough harvest conditions in 2008.
More extracted than any of the other 2010 Erath Pinots, this wine has a pleasing mix of cherry cola, clean earth and dark chocolate flavors.
More flavorful than the rather light color might indicate, this sophisticated wine has wonderful, complex aromas like leather, tea and chocolate. Vibrant flavors of raspberry and pomegranate partner with an appetizingly dry and slightly tannic texture. It is medium to full bodied.
More floral and blueberry driven than Bousquet's regular Merlot from '07 but not discernibly better or worse. The palate is round and the balance and feel are good. Flavors of floral blueberry follow the bouquet, and the finish shows a dash of sweet berry syrup and chocolate.
More floral and ethereal than the producer's reserve bottling, this delicately concentrated Gamay suggests juicy, crisp red cherries and strawberries. It's a pretty, subtly structured wine with softer, yielding tannins.
More floral than fruity, this white spent almost a year in French oak, a third of it new. Still, the oak doesn't overpower or overwhelm, allowing medium-bodied layers of stone fruit and apple to rise to the fore, finishing savory with a sense of dried herb.
More flush and generous than the Vertus 100% Tempranillo, this blend of 50% Tempranillo and 50% Cabernet is bold but not heavy, with a medium body and clean, direct flavors of red berry and plum. It shows dashes of pepper and spice on the medium-long finish.
More fragrant than herbaceous, this is a rounded, creamy wine. It has creamed pear, apricot and ripe lime flavors to go with the smooth texture and finish.
More fruit forward than most Washington Cabs, it nonetheless has the structure and depth of pricier wines. Blackberry, black cherry, cassis and coffee swirl into a substantial finish. Tannins are tight and add just enough depth, while the riveting acidity and moderate alcohol make this more of a Bordeaux than a California style.
More fruity than herbaceous, this is a green and citrus fruit flavored wine, crisp and bright. It has a fine, tight streak of acidity that also hints of more tropical flavors. Ready to drink. Screwcap.
More full-bodied than the past couple of vintages, the 2012 Estate bottling features fruit flavors of rhubarb and cranberry, a light sprinkling of peppery herb, and drying tannins, with a bit of clay in the aftertaste.
More herbal and plodding than prior vintages, with slightly pickled, briney flavors of blackberry, plum, olive and cough drop. Good in the mouth, with proper size and balance. Finishes a little green and peppery, but that's Carmenère, folks, like it or leave it.
More immediately accessible and affordable than the producer's great estate bottling, this wine invites the nose with petrol, smashed white flower, wet chalk, lemon curd and pink-grapefruit aromas. The acidity is finely pointed on the refreshing and bitter sip, with lime skin, mandarin-orange pith, quinine and pink grapefruit flavors.
More in the Champagne style, meaning the nose is yeasty and toasty, and the color is more gold than pale yellow. The palate offers wholesome apple, lemon and green herb flavors, and the finish is dry and peppery, with some bitterness. Strives for more complexity than most cavas, and it gets there for the most part.
More intensely mineral than the producer's other dry bottlings, this Riesling suggests tart, zesty fruit tones of white grapefruit and under-ripe peach. It's refreshingly concentrated, with a cool, lime-pith finish. Drink now through 2025.
More like an off white in color than actually pink, this 100% barrel-fermented, free-drained wine shows lemon blossoms, Pink Lady apple and lime zest on a very restrained nose. The palate is lively with tantalizing acidity, and fresh with light Meyer lemon zest and juice flavors.
More like the 2000 than the richer '97 or '99, J. Lohr's 2005 Hilltop Cab is very fruity, but a little too soft. The cherry, currant, chocolate, anise and spicy plum flavors have a melted quality. Drink soon.
More like Zin than Merlot, a peppery, full-bodied wine with some ripe to overripe blackberry, cassis and raisin flavors. But even if it's not particularly varietal, it's a pretty good wine, with a long, rich finish.
More like Zinfandel with its peppery, prickly mouthfeel, but not a bad wine for everyday purposes. It's dry and full-bodied and brisk, with blackberry, currant and herb flavors.
More lush and internationally styled than their La Pompadour, the Grande Cuvée offers rich notes of creamy vanilla, jammy raspberry and blackberry, crushed violets and orange peel all graced with a mentholated lift. Big and velvety in the mouth, the long finish reveals seductive notes of black pepper and soft sweet spice.
More mineral and savory than tutti-frutti, this wine offers scents of damp moss and wet stone. It's medium bodied, with a silky texture and a long, mouthwatering finish.
More mineral than forward or fruity, this light-bodied Riesling offers loads of pristine waterfall freshness accented by hints of tart tangerine and lime. Dry and vibrantly high-toned, it finishes with brisk, crushed stone intensity.
More mineral than fruit, this delicately concentrated rosé offers glimpses of tart cherry and citrus flavor augmented by a backbone of fresh acidity. It's invigorating and spry with a lean dry finish.
More mineral than fruity, this dry Riesling has an angularity and elegance that's distinct. Candlewax and smoke notes seep through concentrated flavors of tart tangerine and lime. It's approachable and refreshing yet quite refined. Drink now through 2020.
More mineral, perhaps even crystalline, in style compared to Thörle's Saulheimer Probstey Silvaner, this elegant bottling showcases pristine grapefruit and tangerine flavors. It's full bodied yet silky, uplifted by a swathe of freshly cut grass and mint that lingers long on the finish.
More minerally and tight than most, with a bit of brine and lettuce to go with tropical fruit aromas. The palate is citrusy and features a beam of bright acidity that props up melon and citrus flavors. Full and forceful late, with some burn to the finish.
More neutral than fruity or pungent, with vivacity and minerality on the bouquet. Feels lifted, medium-bodied and citrusy, with lime, tarragon, wet stone and green apple flavors. Level and chiseled on the finish.
More new oak shows here; it's packed with butterscotch and toasted, caramel-coated, apple-flavored fruit. It's tighter, spicier and oakier than the Elerding Vineyard Chardonnay from Januik, though at the moment it seems less complex in the finish.
More oak and color than the regular Calina Merlot, but that means more coconut, resin and char as well. Black raspberry and currant-like flavors are plump and medium-long, while the finish has some tannic grab and girth along with woody touches like vanilla and spice. With 20% Cabernet Sauvignon.
More oak than the wine can handle is what you get here, from the woody, buttery overtoasted nose through the soft, clumsy, creamy body.  It's a real challenge to find any fruit, so you had better like a fully wooded wine if you're going to take a crack at this one.
More oaky and resiny than in prior years, with a strong, undeniable scent of sawdust. This suggests faux-oak aging via tank staves, which results in a textured but resiny wine that lacks fresh fruit. Too much like a tour through the sawmill.
More of a Bordeaux-style blend than a straight Cabernet, the remaining 25% includes a mix of Merlot, Malbec and Petit Verdot. It's a thin wine, drying and tannic, with dried fruit flavors that lack freshness. Tannins are leafy and finish with a green edge.
More of a mauve color than pink, this wine shows strong cherry notes on the nose as well as seared orange rinds and a slightly boozy rum and coconut element. Mashed cherry pulp and grilled red fruit show on the nose.
More of a Zinfandel than a red blend, this has plenty of flavor and more tannin than usual. Containing 40% Petite Sirah, it offers a surplus of juicy plum and black cherry flavors, good balance and just enough grippy tannin to make it robust.
More of an orange shade of pink, this rosé of Syrah offers red plum, grapefruit pith and chalky minerality on the nose. The palate shows broad red-apple and tangerine-skin flavors, although the texture is lacking a bit of grip and acidic brightness.
More of that mountain intensity, with very ripe fruit buttressed with spicy, mineral elements. Brambly, briary, and spicy, leading into a fleshy, round, ripe, soft middle and a long, fruity finish. Good right now.
More often found in the central Dão region, this version from the Alentejo shows a ripe red fruit and blackberry richness. Surrounded by balanced spice and wood, the wine is young and fruity. It will be better from 2017.
More or less clean and neutral on the nose, with aromatic notes of peach and apple. The palate is juicy but sort of jumpy, with flavors of orange, pithy bitterness and roast corn. Good in this price range but seemingly on its way to being past its prime.
More orange or lightly blush than straw-hued, this is a fine single-vineyard wine. It's bone-dry, complex and sophisticated, with persistent pear and peach skin flavors, offering more detail and less obvious fruit than most Oregon Pinot Gris.
More people would crave Mourvèdre if it were done in this style, with light rather than heavy leather scents alongside purple fruits. Once sipped, it hits the tastebuds with blueberry soda, tobacco, licorice, black pepper and wild game, all restrained and juicy rather than brooding and thick.
More perfumed and floral than the other 2010 Pinot Noirs from Felton Road, the Cornish Point is a pretty, slightly delicate wine that nevertheless doesn't lack for intensity. It's medium in weight, with creamy tannins that finish like silk.
More Pinot Grigios should taste like this. A rich pear-like nose is followed by crisp acidity, a medium body and a viscous mouthfeel. The finish is long and redolent of pears and citrus. And all for $15!
More powerful and potent than the '04, this simply has more juice, more depth, more power and more detail than any previous Sheridan wine. The fruit is exceptional—dense black cherry and cassis, with a sense of compact layering that promises great aging potential. This was 30 months in oak but does not seem oaky in any way. It already has the balance, the polish and the length to justify long-term cellaring. Tannins are ripe and supple, bringing in hints of dried herb and black olive.
More pulpy and flat than ideal, but still this wine shows a lot of spirit and Rioja character. It starts with a jumbled nose of lacquer, shoe polish and licorice, while the palate is chewy and dark, with some briary notes. A good effort from a challenging vintage.
More red than dark, with semisweet aromas of candy, strawberry and a bit of grassy green. The palate is easygoing and creamy, with milk chocolate and berry flavors along with overt wood-driven spice. Finishes with drying tannins, another wave of oak and just enough snap to keep it moving in the right direction. Good but not great by Priorat standards.
More red than pink in color, this smells of berry jam and grass, which is alarming but not outright worrisome. Round on the palate, with low acidity, this tastes candied, while the finish fades away in sweet harmless fashion.
More restrained than the slightly fuller 2013, this Semillon is a bit quiet on the nose, but shows toasted hazelnut, white peach and melon notes on the palate. Give it another few month to smooth out the rough patches on the finish, but plan to drink up by the end of 2018.
More restrained—and therefore more versatile with food—than many other Marlborough Sauvignon Blancs, this wine combines hints of cut grass with citrus on the nose. Grapefruit and nectarine take over on the palate, while a hint of bitter greens emerges on the finish. Drink now.
More salady and green than you'd expect, with hints of vinaigrette and chunky berry on the nose. The palate is more syrupy and creamy than we'd like to see, with green-ish berry flavors followed by a finish of milk chocolate and bramble. Kind of mauling in terms of feel.
More Sangiovese (62%) is in the blend this year, with Cabernet and Syrah filling out the rest. It's dark and smoky, featuring an intriguing flavor mix of spun sugar and black cherry. It seems to hit a firm wall of toast and char that rounds out with some hours of breathing time. Certainly one of the best Saggi offerings to date.
More savory and spicy than fruity, this Sangiovese-Merlot-Sagrantino blend shows cured meat, tobacco, leather and black currant aromas. The finish is polished and firm.
More sharp and jumpy than many over-$20 wines from the region, but if you like a more racy, acidic style it may be up your alley. The wine offers blackberry flavors, spice and some herbal notes, while the finish thickens with mushroom and chocolate. A good but sketchy wine with a few loose ends.
More spice than ripe fruit characteristics here. There's a dark, savory note of smoked ham or bacon as well, with back-end notes of cola and root beer. Warm, wintery personality. Streamlined and polished in the mouth.
More structure and less fruit is the characteristic of this wine. A dry core is very present, giving a tough edge at this stage. There are the hints of red fruits and powerful acidity that will develop. With its weight, this is a wine for the long term. Drink from 2019.
More subtle at first than the 2010 River Turn, Stony Terrace, another of Black Kite's yearly single-block designates, is earthy, savory and dense. Mouth filling in its juicy red and blue fruit flavor, it's silky and entirely seductive. Well integrated and structured, it's another fine choice for the table and for cellaring another 5–7 years.
More sweet than semi-sweet, and very stylish. The nose offers a full blast of maple, citrus rind and honey, while the delicious palate overflows with dried apricot, fig, dates, pepper and chocolate. This is a sherry that excels in the area of mouthfeel: it's lithe, almost lean, but still packed and upright. And the finish, which is just spicy enough to offset the sweetness, goes on forever.
More syrupy and chunky than ideal, but still a good wine with grilled meat, root beer and berry extract on the bouquet. The body seems a little baked and heavy, with molasses and raisin flavors mixing with blackberry. Finishes with melted brown sugar and soft tannins. A full, deep wine that shows a few signs of being overripe.
More tannic structure than fruit at this stage, this is a firm, mineral-textured wine. A smoky, spicy character gives complexity, but also is still masks the red-currant fruits. Drink from 2016.
More tannic than in past vintages, Bella's '06 Belle Canyon shows the same briary, brambly flavors, with spicy wild berries and olive tapenade accented with fresh green sage, black pepper and rosemary. Drink this exuberant Zin soon, with spicy grilled meats.
More tannic than in previous vintages, and not as immediately rich, this Cab-dominated Bordeaux blend will benefit from decanting. It needs some air to open up and reveal its heart of cassis. Will develop with six or so years of aging, but doesn't seem like a longterm cellar candidate.
More tannic, drier and more acidic than most fine coastal Syrahs, this one from the Sierra Foothills is marked by its firm structure.The black currant, licorice, beef jerky and tobacco flavors are complex. Best now.
More tannin than fruit, this is an austere wine that will always be tough. It has a hard edge, very dry in style. Drink from 2017.
More Tardieu-Laurent than Côtes du Rhône, with hallmark exotic, nearly tropical notes suggestive of toasted coconut, vanilla and apricot. It's full bodied and plush in texture, with a long, cedary and velvety finish. Drink it over the next few years.
More tart than sweet, this delicious wine is packed with lemon drop, candied pineapple and tangerine fruit. The acidity is in perfect proportion with the slightly sweet palate, giving it a vivid mouthfeel that extends into the finish and offers versatility for food pairing.
More than 10 years following the harvest, this expression from Mt. Etna is on the decline. There are pungent apple aromas that keep it going and the wine's alcoholic power fuels persistency, but ultimately there's not enough natural fruit left.
More than 30 years of making dry Alsatian wines in the Edna Valley are on display in this classic bottling. The varietal's familiar gasoline nose picks up lightness from fresh apple, crisp nectarine and a macadamia-marzipan touch. The palate is based on very balanced acidity, with flavors of buttered pear and lemon strudel.
More than 75% of this wine comes from Ciel du Cheval vineyard, with the rest from Upchurch. A blend of 67% Cabernet Sauvignon, 23% Merlot and 10% Cabernet Franc, it's reserved at present, with light aromas of woodspice, coffee, assorted dried herbs and mineral. The cherry and cassis flavors show a mixture of richness and restraint, persisting on the finish along with enough tannins to go the distance. It will be best 2022–2027.
More than 90% Cabernet Sauvignon, this is a blend of grapes from 10 different vineyards. The wild interplay of such diverse sources works; the wine is maturing nicely, with a rough and tumble mix of pastry fruits, brown sugar, mocha, espresso and dried leaves. It's remarkably flavorful, distinctive and ready to drink now.
More than a hint of leather has bloomed in the bottle—actually in both bottles tasted. For some tasters, that's ok; for others, it deadens the fruit flavors and the finish. In either case, best drink this up soon.
More than a slight hint of blush color (suggesting extra skin contact) leads into this broad, spicy, flavorful wine. Highlights of ginger, cinnamon and sweet baking spices adorn rich, mouthcoating pear fruit. It offers an enjoyable, drink-now style.
More than a touch of green tobacco leafiness shows here. The berry fruit is light, the wine somewhat astringent. There's a touch of earthy complexity, but not much depth or length.
More than decent; this is good SB with no bells and whistles but lots of straight-ahead competence. The nose is dusty and plump, while the palate has roundness, weight and likable citrus, green melon and other common, fresh flavors. Sometimes the basics are more than enough; this is a casein point.
More than four years after this wine was bottled, it is mildly oxidized and waxy on the nose, with apricot and baked apple aromas. The mouthfeel is soft and resiny, while flavors of nutty white fruits finish creamy. This smells and tastes past its prime.
More than half Merlot with the balance Cabernet Sauvignon (39%) and Syrah (10%), it's immediately appealing and freshly flavored with notes of bittersweet chocolate, cherry and dried herbs supported by a backbone of grainy tannins.
More than half of the blend is Viognier, which no doubt accounts for its dramatic aromas and flavors of exotic tropical fruit, only just reined in by more citrusy notes. It's full bodied and round in the mouth without being at all flabby, with a crisp, clean, lingering finish. Drink it over the next year.
More than in the past, this vintage of Christina is showing a ton of oak up front along with vanilla, plastic and hickory aromas. Round, staunch and tannic on the palate, this single-vineyard Tinto Fino tastes toasted, blackened and minty, with blackberry, peppercorn and licorice flavors; hold until 2017.
More than just rich and sweet, this wine shows intense, complex flavors. It is full of ripe lychee and spice flavors, and boasts a rich, creamy texture with a finish that hints of dryness. It is maturing well and already ready to drink, but it will also hold for several more years.
More than most wineries, Bogle knows how to make fairly priced varietal wines that stand up to the competition. The wine has plenty of Chardonnay character, with oak-infused tropical fruit, green apple and pear flavors. With production at 600,000 cases, it's a remarkable achievement. The fruit is from Clarksburg and Monterey County.
More than three-quarters Cabernet Sauvignon and Syrah, the balance is Merlot and Cabernet Franc, with just pinches of Sangiovese (2%) and Zinfandel (1%), it plays on the savory and green end of the Cabernet spectrum, with notes of green olive and dried herbs along with cherry and chocolate and a tingly, gritty feel.
More than three quarters Syrah, this is made from young vines planted in the estate vineyard in the extreme western Yakima Valley. With such new vines it is difficult to point to specific varietal character. It's tart and lightly fruity, with a pleasant spicy edge.
More thickly structured and granular than the producer's vineyard-designates, this wine is medium in body and weight with a nice backbone of acidity. It veers into forest floor and sandalwood characteristics amid dense, dark cherry.
More toast than fruit even at this young stage, this is a ripe wine, showing big woody, toasty flavors that leave freshness behind. There are flavors of cream, caramel and wood here. Acidity appears on the finish.
More toasty than fruity at this stage, this is a finely made wine with vanilla flavors that dominate the ripe tropical fruits underneath. Give it a year and the wine will balance out richly and smoothly.
More traditional and Old World in style, with some light oak supporting aromas of rubber, smoked meats, leather and berry fruit. There's good life to the bouncy palate along with flavors of zesty plum and cherry. Snappy and crisp on the finish.
More traditional than modern in style, this has aromas of citrus, herb, dry oak and medium-weight fruit. It feels crisp and tightly focused, with a complex palate that offers notes of berries, chocolate and herbs. It finishes long, with a leathery, meaty element that lends gravitas to the wine. Drink now–2016.
More useful than rich, this Cab is dry and full-bodied, with blackberry, black currant, herb and smoky oak flavors. Drink now.
More yellow than Lustau's manzanilla, Jarana is a lovely, proper fino with a nose of iodine, lemon blossom and popcorn. The palate is staunch and doesn't back down; the high-toned nut and citrus flavors seem classic and elevated. And the finish is intense and frames everything in walnut oil and toast.
Morel, the general manager at M. Chapoutier, also has his own label, which includes this very attractive wine from Sign­argues, the southernmost villages appellation of the Côte du Rhône. It's full bodied and ripe without being flabby or unstructured, delivering blueberry and blackberry fruit, peppery spice and a long finish that reverberates with fruit and an espresso note.
Morellino di Scansano is a red wine on the rise and this beautifully balanced expression shows impressive intensity, freshness and quality of fruit. Those plump cherry nuances really hit home.
Morellino di Scansano is a soft, approachable expression of Sangiovese from southern Tuscany that pairs with grilled sausage and onions, baked beans or baby back ribs. This expression opens with bright cherry and subtle shadings of spice and tobacco.
Morellino di Scansano is an up-and-coming red wine from Southern Tuscany that is easy and fun to drink. This ruby-colored expression delivers fresh tones of cherry and red currants and it has a soothing, soft texture in the mouth thanks to one year of oak aging.
Morellino di Scansano is the perfect wine to pair with Italian dishes like ricotta-filled ravioli in meat sauce or fettuccine with porcini. It shows soft cherry and blackberry aromas, plus bright acids and spicy endnotes.
Morellino is a terrific red wine that is particularly food-friendly, easy-to-drink and delicious. This producer makes one of the best expressions available, characterized by bright blueberry, cherry and pulpy red fruit.
Morello cherry is the central note here—almost candied but wonderfully ripe—with a juicy, almost bouncy body of fruity freshness. The acidity is bright but buffered by plenty of fruit. This is huge fun to drink, with or without food.
Morello cherry, black raspberry, dill, spearmint, underbrush and cinnamon-spice sensations all come together on this round, easy-drinking wine. There's no complexity, but it's soft with attractive fruit and ready to enjoy now.
Morello cherry, blue flower, underbrush, white pepper, clove, cinnamon and a sprinkling of cocoa come seamlessly together in this savory and smooth wine. There's no mind-blowing complexity but it delivers just the right amount of fruit, freshness and structure for effortless drinking pleasure.
Morgan's been on a roll the last couple of years, now that they've figured out how to make this wine from fruit grown in a cool part of the Highlands. Aged in older oak barrels, the wine shows no wood at all, but has a creamy softness that modifies the crisp lemon, lime, grapefruit, pear and wildflower flavors. This is one of the best Pinot Gris in California.
Morgan's Hat Trick Chardonnay, from his own vineyard, was a hit right out of the block. Now, so is his Pinot Noir. It's elaborately flavored, a fairly soft, full-bodied wine that's stuffed with pastry-filling cherries, blackberries, currants and raspberries, with exotic additions of kumquats, cola, red licorice and vanilla. This extraordinarily complex wine should change in interesting ways over at least the next six years.
Morgante's Don Antonio is a wine that faithfully mirrors the growing success of Sicily. It's been around long enough to provide a model for younger vintners and it's quality remains excellent, thanks to a dense, inky texture and bright aromas of dark cherry and toasted almond.
Morgante is an excellent Sicilian estate that has shown consistency in quality throughout the years. This fruit-filled Nero d'Avola would pair well with veal encrusted with chopped pistachio or pork marinated in garlic and rosemary. Aromas here include wild fruit, cassis and black currant.
Moris Farms offers a very generous and intense interpretation of Morellino with remarkable integrity of fruit and a big, plump, juicy style. The wine could pair with roast pork or fried chicken. A small percentage of Cabernet Sauvignon and Syrah is added to the wine.
Mormoreto is an exceptional blend of Cabernet Sauvignon, Merlot and Cabernet Franc that produces a sensual, silky wine with gorgeous concentration and intense shadings of blueberry, cola, root beer, clove, cherry, chocolate fudge and moist earth. It boasts great complexity and a long, spice-driven finish.
Moroccan spice, coriander seeds and wet stones make for an alluring approach, while the palate shows good concentration, firm acidity and winds up on a lingering walnut note. Great choice for grilled fish. Drink now.
Morrison Lane's Sangiovese includes a little Syrah and Carmenère in the blend, giving it a light sprinkling of peppery spice. Tart red fruits fill in the rest.
Mortar and a taste of black-olive tapenade ride softly layered waves of leathery tannin and peppery clove in this richly balanced wine that features tension between notes of cedar and cured meat. Focused and full bodied, it'll do well in the cellar; drink now through 2023.
Moscabianca (“white fly”) is a fresh, easygoing white wine that would pair with sushi or grilled seafood. It's tight and crisp with a touch of citrus sweetness on the finish.
Moscatel grown on the high plateau above the Douro Valley proper is often forgotten when compared with Port. This honeyed, perfumed wine in its stunning clear-glass bottle is set to change that. It's rich and fortified, the alcohol giving body and spice to the wine, while the acidity conveys freshness. Hold the bottle upside down and look for the images in the punt.
Moscatel in the blend of this wine gives it a perfumed character. The wine is soft, gently ripe and with pleasing acidity. It is ready to drink.
Moscato-like with its jasmine and lychee aromas, but things fall apart in the mouth. It's overly foamy and active, with bland flavors that lack the powdery, floral elements that can make Torrontés good. Gaseous on the finish.
Moscato aromas leap from the glass, taking the form of shampoo, lychee and jasmine. Feels light but choppy, with dilute lychee and green melon flavors. Not too sticky or cloying.
Moscato d'Asti is such a wonderfully delicious wine and this expression from the folks at Ceretto offers sweet aromas of honey, peach blossom, white flower and acacia. The soft foaming feels lush and creamy in the mouth and those sweet honey flavors leave a lasting impression.
Moscato Giallo has the remarkable ability of appearing sweet on the nose, thanks to the intensity of its honey and yellow rose aromas, and dry in the mouth. In fact, the wine is polished, clean and crisp on the close.
Moscato Rosa is a crimson-colored sweet wine with dark ruby highlights that offers simple but fresh aromas of wild raspberries and blueberries. The wine's bouquet is fragrant, sweet-smelling and intense. Drink it as an apéritif or with fruit-based desserts.
Moscato Rosato is a sweet sparkling rosé with a bright raspberry color and tangy layers of forest fruit and lemon soda. There's a sharp, almost pungent aspect to the effervescence that removes the heaviness or cloying quality of the wine's natural sugar content.
Moss and citrus join the Conference-pear flavors on the nose. The palate tingles with citrus freshness and has edges of white pepper, savory yeast and salty soy. The flavors are mouthfilling but wonderfully light on a zesty, slender and refreshing palate.
Moss and wet earth aromas accent a dark, bramble berry core. The medium-bodied palate is supported by supple tannins and shows adequate concentration of cherry and blackberry tones, enlivened by a streak of granite.
Moss and wood notes mingle with violet and lavender perfume on this elegant, subtly nuanced Pinot Noir. Ripe, rich black-cherry and berry flavors are offset by a brisk acidity and a penetrating mineral backbone. It's lovely now, but structured enough, and still boldly tannic, to merit further cellar aging. Drink from 2020–2025.
Mossy and inky in smell, this has a firm palate. Flavors of berry, herb and chocolate set up a dry finish, with structure and background complexities. Spicy and herbal, it has a Chilean sort of character.
Mossy and quite woody, and maybe even bretty, but also rich and stout, with concentration. Aromas of cheesey black fruit are staunch, while the round palate has richness, thickness and flavors of molasses, baked berries and licorice. Finishes surprisingly quick.
Mossy aromas of prune and earth lead the way, followed by a juicy, almost edgy palate that houses herbal berry and toast flavors. Mildly creamy tasting on the finish, with herbs and red-fruit zest and acidity. Regular and herbal, but entirely drinkable.
Mossy earthy black-fruit aromas open this powerful laser-focused Mencía. Eschewing the ligh floral style that's common in Ribeira Sacra, this is ripped and intense. Toasty spicy blackberry and plum flavors show a note of lemony oak. The finish is like a spice cabinet of clove, mint, pepper, etc. Drink through 2025.
Mossy freshness and fragrance appear on the shy subdued nose. The wonderfully slender and sprightly palate is fresh and delicate. There is something subtle and lithe about this, which is very uplifting. The finish is refreshing and clean.
Mossy, balsamic aromas of baked berry fruits and root beer are soft and friendly. In the mouth, this is chunky and fairly tannic, with no glaring holes. Rooty flavors of baked berries and mocha finish with molasses and root beer notes.
Mossy, dank, forest-floor aromas of juniper, chaparral shrub, pencil lead and spiced porcini mushrooms mix with a cooked rhubarb character on the nose of this wine from single-vineyard specialist Bill Brosseau. Cranberry and tart cherry flavors are decorated with rainbow peppercorns, herb-crusted roast beef, bay leaf, eucalyptus and camphor, with layers upon layers of complexity.
Mossy, earthy and damp smelling, this has roasted plum and berry aromas that suggest savory things to come. It feels rich, with good acidity and a thick overall texture. Saucy plum, berry, tomato and herb flavors finish with barbecue, vanilla and tobacco accents. This is a blend of Monastrell, Syrah and Tempranillo, with 500 cases produced.
Mossy, foresty aromas are rugged and settle into blackberry. An intense, pushy palate is woody in feel, with hot, minty, oaky black-fruit flavors that improve with airing. Heat and toasty notes rise up on the finish of this bold Mendoza Malbec, a first from San Pedro (Chile).
Mossy, furry, leafy black fruit aromas are a reasonably good opening. Feels upright and alert, with bright acidity. Flavors of plum and berry blend with chocolate, herbs and spice in front of a grabby, slightly clacky finish.
Mossy, herbal, baked-berry aromas are accented by shades of green tones. On the palate, this is lively but a touch raw, with bold acidity. Blackberry, spiced plum, oak and herbal, grassy flavors finish snappy.
Mossy, lightly herbal aromas of blackberry and marzipan are attractive. This is rich, loud and racy in the mouth, with vanilla, tobacco, plum and berry flavors that finish long and ride elegantly on a beam of slightly sharp acidity. Drink this fine Carmenère through 2016.
Mossy, lightly herbal blackberry aromas are complex and include notes of cedar and licorice. This feels solid and gritty, with manageable but serious tannins. Flavors of ripe blackberry, cassis and peppery spice finish chocolaty and oaky. This is excellent New World Cabernet even if it's not charting any new pathways. Drink through 2021.
Mossy, spicy blackberry aromas are more encouraging than what comes after. This is rubbery and astringent, with blackened flavors of licorice and toasted oak.
Mossy, yeasty savoriness signals Grüner Veltliner on the nose of this Austrian sparkler. Soft bubbles burst on a creamy and frothy yet dry palate that offers up hints of spice and green pear peel. A lovely streak of freshness courses through this and lifts the dry finish.
Most 2006 Chilean Chardonnays are past their prime, but Montes Alpha still shows vitality along with rich aromas and flavors of pear, banana and barrel-driven toast. The feel is smooth and pure, while the flavors run straight to ripe apple, banana nut bread and buttered toast. Firm and holding steady on the finish, although it's probably best to drink immediately while the wine is still kicking.
Most Airfield Estate wines are single variety; this is their Bordeaux-style blend, made from five Bordeaux grape varieties. More than 50% Cabernet Sauvignon sourced from young vines, it's bright with fresh red berry and pomegranate fruit, set amidst a generous splash of brown spices. The wines spent two years in 50% new French oak, and should continue to improve over the next five years.
Most barrel-fermented Marlborough Sauvignons will set you back close to twice as much, making this a bargain. Awesomely pungent and smoky aromas leap from the glass, followed by complex flavors that range from saline to pink grapefruit and stone fruit. Drink this full-bodied, silky-textured wine over the next year or two.
Most Champagnes from the 2000 vintage are now mature, and this wine is no exception. It is soft, rounded with crisp fruits that have integrated with the crumbled-cookie tastes and fragrant acidity. This floral wine has just the edge of mineral texture and is ready to drink.
Most Domaine Serene single-vineyard wines are grown right on the Dundee Hills estate; this one reflects a different home, in the Eola Hills AVA. It's a delicious riot of red and blue fruits, with toast, chicory and a touch of licorice threaded through. The balance and muscle are there to keep this in fine shape through at least 2027, but it's delicious right now, so why wait?
Most everyone's first Bordeaux is back for another year, with fruity black-cherry aromas spiked with just a touch of vanilla and cedar. Juicy acidity keeps this crowd-pleaser lively through the lightly tannic finish. A good introduction to the genre.
Most Monte Xanic wines are well made and fall into this region on our 100-point scale. This Cab-Merlot blend begins with herbal tomato aromas, leafy touches and spice notes. It's a lot like basic Bordeaux, but with a creamy feel, rubbery tannins and more overt oak. This finishes with mocha, coffee, chocolate and peppery flavors.
Most of Saint Clair's Pioneer Block offerings are excellent, but the 2011 Block 16 from the Awatere comes across as a simple, fruit-driven Pinot Noir. A punched-up cherry note dominates, leaving little room for complexity or structure. Drink now.
Most of the action is on the outside of this gaudy bottle. However, this light and slightly sweet wine has appley, floral flavors and a soft, easy texture.
Most of the Douro's older vineyards produce field blends from the random planting of vines in the past. In this wine, some of the vines are over 80 years old. It makes for a complex wine, dense with tannins and packed with ripe red fruits and acidity. This impressive wine is still developing, and should not be drunk before 2019.
Most of the estate vines used for this blend date back to the mid-1970s. It emphasizes bright citrus flavors, like lemon and lime, with lemon verbena, cilantro and other fresh herb notes that add detail to the finish. A very fine value, it can also age for a decade or longer.
Most of the fruit for this wine comes from the esteemed Cold Creek Vineyard. It brings an aromatic medley of plum, cocoa, vanilla, milk chocolate and spice. The flavors are plush in feel, barrel heavy, but still bringing plenty of appeal.
Most of the fruit for this wine comes from this vineyard's 1975 plantings. It brings nuanced aromas of pear and mineral, drinking just a hair off dry, with more than ample acidity to balance out the fleshy flavors. The finish lasts a long time.
Most of the grapes come from the southern Central Valley, and they give ripe Chardonnay flavors of pineapples and pears. Oak, in whatever form it was applied, dominates with vanilla, buttered toast and caramel notes. If you like a little sweetness, it's for you.
Most of the grapes in this statewide blend came from Lodi and Paso Robles, and it has the character of a warm-climate Zin. Soft and delicious, the flavors are of cherries, black raspberries, chocolate truffle, licorice, cloves and smoky vanilla.
Most of the local grapes seem to have been blended into this smooth wine. It is soft, generous and fruity with ripe tannins contrasting with the stalky black fruits. The wine should age another few months, so drink from 2018.
Most of these grapes go into Antiquum Farm's estate wines, but Harper Voit has smartly snagged enough for a few barrels. Generous tannins frame ripe red and blue fruits, with streaks of artisanal chocolate and sea salt caramel. Zingy spices contribute to a complex, lingering finish. All the Harper Voit 2014 Pinots are built for immediate pleasure, so no need to wait.
Most of this Sauvignon Blanc was tank fermented, but a portion received oak. That gives a welcome layer of smoky richness and vanilla to the beautiful, underlying Meyer lemon, lime, pear and green apple flavors that are so rich and mouthwateringly tart. A very drinkable, dry white wine.
Most of this skin-fermented blend of 64% Semillon and 36% Sauvignon Blanc spent four months in new oak. The result is aromatically restrained, but full-bodied and a bit oily in texture. Hints of marmalade and white pepper appear on the palate, lingering through the long, dusty-with-tannins finish.
Most of this wine comes from esteemed Evergreen Vineyard in the Ancient Lakes appellation. It charms with aromas of green apple, Bosc pear and mineral. The flavors are medium bodied and pure, with a lightly creamy feel and a zing of acidity stitching it all together. The balance is spot-on.
Most of this wine hails from Force Majeure Vineyard, with Olsen in the Yakima Valley filling it out. Aromas of crushed granite, blackberry, wood spice and herbs are followed by vibrant red and black-fruit flavors that display depth and finesse. The finish carries.
Most of what this is showing on the nose, palate and finish reflects the patchy ripeness of a tough vintage. Saucy, savory, roasted berry and earth aromas precede a high-acid palate with flavors of tomato, red plum, vanilla and lactic oak. Its dry, jagged finish is wiry and raw.
Most of what this wine has to offer comes through its enchanting aromas of mint, cranberry, and toasty spice. The palate—light, delicate, and tart—can't quite deliver on this promise. Still, a varietally correct Oregon Pinot Noir at this price? Yes, please!
Most Pinot Noirs would kill to have this depth of flavor. Although it's the winery's most basic, non-vineyard-designated Pinot, it's a fantastic wine, rich, mellow and delicious. Offers wave after wave of cherries, currants, cola, pomegranates and persimmons that are as sweet as jam, yet the finish is thoroughly dry. The wine is a masterful blend of seven vineyards. Drink now–2014.
Most remarkable is the balance of smooth, complex tannins and acidity. The powerful oak is well balanced, keeping with the wine's volume. The cherry-pie filling, red currant and spice flavors are rich and complex. The wine will be best now through 2020.
Most rosé Champagnes get their color by the addition of red wine. This wine gets its hue from the skins of red grapes macerating before fermentation. It has a deep pink color and a lightly tannic character, making for a rich wine flavored with red currants and finished with acidity.
Most Vista Hills Pinots see only neutral oak, as is the case here. The emphasis is on high acid and clean red-fruit flavors. It's simple and fresh, but it seems as if a touch of new oak wouldn't hurt a bit.
Mostly a blend of Merlot (30%), Syrah (25%) and Cabernet Sauvignon (24%), this wine offers appealing, downright fruity aromas of red currant and raspberry jam. The lightly sweet cranberry and cherry flavors provide a lot of easy-drinking enjoyment.
Mostly Cabernet Sauvignon (74%) with the balance Merlot, Cabernet Franc and Petit Verdot, this wine starts out brooding, with aromas of coffee, spice, vanilla, plum, dark fruit and high-toned herbs. The cherry and barrel spice flavors coat the palate, backed by firm tannins that need time to soften.
Mostly Cabernet Sauvignon (94%) along with Malbec and Petit Verdot, it has the flavor of a Mounds bar with sweet notes of chocolate and coconut along with dark cherry, herbs, and moist soil. It's rich and full bodied with tannins adding a gritty mouthfeel.
Mostly Cabernet Sauvignon along with 10% each Merlot and Petit Verdot, this wine displays aromas of dried and fresh herbs, flowers, black tea, dark chocolate and cherry. The fruit and savory flavors are sweet and supple, backed by tightly coiled tannins that need time to unwind.
Mostly Cabernet Sauvignon and Merlot along with a dash of Malbec and Syrah, this red blend is on the lighter side of medium bodied with notes of tobacco, chocolate, cherry and fresh herbs.
Mostly Cabernet Sauvignon this wine also has small percentages of Malbec, Petite Sirah, Tannat and Petit Verdot thrown into the mix. The result is a smoky, barrel-influenced concoction emphasizing burly, tannic black- currant fruit.
Mostly Cabernet Sauvignon with four other Bordeaux varieties in the mix, this wine brings an aromatic medley of cherry cola, dark chocolate, and light medicinal notes. The flavors don't entirely meld with the oak showing a bit too prominently, offset by grainy tannins.
Mostly Cabernet Sauvignon, this approachable blend shows pretty cherry, strawberry, a touch of earth and barnyard, and a gently fading finish. Drink young for its freshness.
Mostly Cabernet Sauvignon, this is softened by the addition of 18% Merlot. Austere and slightly grippy, it is marked on the palate by leather and red plum, finishing in a clash of both.
Mostly Cabernet with 305 Sangiovese, Camartina is a thick, solid, streamlined wine that shows the highest level of winemaking expertise. Sweet cherry, bramble, espresso, plum, blackberry peel off layer after layer. The wine boasts chewy tannins and a bold mouthfeel. Drink after 2012.
Mostly Cabernet with smaller additions of Malbec, Petit Verdot, Merlot and Cabernet Franc, this wine opens with a toasty campfire aroma. It's otherwise marked by velvety tannin, tobacco leaf and cedar, remaining medium bodied through the finish.
Mostly Cabernet, with a bit of Merlot and Malbec in the blend, the new Electrum shows flavors of mixed berry, plum and a hint of prune. The acids are tart, giving the wine good presence, and the balance and length are spot on.
Mostly Cabernet, with a small percentage of the other Bordeaux varieties, this is a very rich, dramatically layered wine. It's notable for both its intensely smooth tannins and the lush fruit, which suggests waves of raspberries, cherries, red currants, licorice, rose petals and oak, courtesy of 100% new French barrels. Yet there's an underlying minerality that gives firmness and grounding. Feels ultrarich on the palate now, and should ride out the next decade with ease.
Mostly from Pepper Bridge and Seven Hills vineyards, this wine has aromas of cherry, green herbs, pepper and flowers, with the Petit Verdot (15%) showing through. It's brawny in feel, with coffee and cherry flavors, chewy tannins and mouthwatering acids.
Mostly Garnacha (with 12% Syrah), this Mediterranean-styled wine is locked and loaded on the nose: There's a ton of mineral, sunshine and earthy blackberry aromas. The palate is full with cherry and raspberry, and the acidity is strong enough to keep the wine stable. In the end it's almost lean and perky.
Mostly Grenache (88%) along with Syrah from River Rock and Northridge vineyards respectively, this wine is notably pale in color. The aromas of dried brown stems, white pepper, clove, tangerine peel, plum, fresh flowers and pomegranate are expressive. The elegant flavors display delicacy and complexity, while showing exceptional polish and balance. It's all about subtlety and nuance.
Mostly Grenache and Syrah along with pinches of Cinsault and Mourvèdre, this wine is unmistakably from The Rocks District, with aromas and flavors of earthy funk, coffee, crushed rock, dried herbs, plum and peppery spices. Considering the labeled alcohol level, the flavors are surprisingly sweet and rich, with a lightly tacky feel and a drawn-out finish.
Mostly Grenache, the aromas are vibrant, with notes of orange peel, stem, funk, smoked meat, white pepper, herb and crushed flower. It's light on its feet with abundant raspberry and earth flavors that draw out on the finish.
Mostly Lemberger, from a 1979 planting, this is an explosion of sweet berry and milk chocolate—what's not to like? Luscious and full across the palate, it's a raspberry truffle in a bottle. Not sweet, so not for dessert, but in a way it is dessert all by itself.
Mostly Malbec (34%) and Petit Verdot (32%), this nonvintage blend offers up-front oak notes of vanilla and dill. These are followed by cherry cola, green herbs and a whiff of volatility, along with sweet flavors and grippy tannins.
Mostly Malbec and Syrah topped off with Merlot and Cabernet Sauvignon, it's subtle with notes of freshly hewn wood, plum, cinnamon, and cherry pie. The palate's soft cherry flavors are juxtaposed against oak spices but the wood ultimately wins.
Mostly Merlot (51%) and Cabernet Franc (40%), rounded out by Cabernet Sauvignon and Petit Verdot, this wine opens with aromas of black cherry and dark fruit alongside floral and barrel--spice accents. The palate is focused and layered, bringing waves of fruit flavors supported by enough structure to go the distance.
Mostly Merlot (68%) and Cabernet Franc (26%) along with a smidgen of Cabernet, this wine brings aromas of toast, vanilla bean, red and black fruit and fresh herb. The palate is dense and full, with firm tannins providing the frame.
Mostly Merlot and Cabernet Franc, this wine from the cool 2011 vintage is light in color, with notes of raspberries, green herbs and flowers. It's on the lighter side of medium bodied—fleshing out over time—with abundant savory flavors and a firm handshake of tannins. It will benefit from additional time in the cellar. Best after 2018.
Mostly Merlot with a dash of Cabernet Sauvignon (11%), this wine hails from Bacchus, Ciel du Cheval and Elephant Mountain vineyards. It's immediately appealing, with aromas of toasty spices, herbs and red fruit followed by plump but well-balanced fruit flavors.
Mostly Merlot, this Bordeaux-style blend is aromatically thick and heavy with vanilla, pipe tobacco and cherry fruit components. It's a big wine, with ripe tannins and a streak of cola. More bottle age may help to soften the aggressive new-oak flavors.
Mostly Merlot, with 36% Cabernet Sauvignon and a splash of Malbec, this Bordeaux-style blend is broad, fruity, chocolaty and accessible. Enjoy it for its youth and immediate charm.
Mostly Merlot, with a balancing Cabernet Sauvignon, this is a soft, gentle wine, a little simple, but rich and satisfying. And at this price, a bargain for a full-bodied, Bordeaux-style wine.
Mostly Merlot, with some Cabernet Sauvignon, this blend starts out a bit angular, so give it some air before drinking. Although it's not an ager, it shows pleasantly ripe blackberry, cherry, mocha, herb and spice flavors.
Mostly Merlot, with Syrah and Cab Franc filling in the rest, this pleasant, everyday red has forward, clean, but simple fruit flavors. It adds light streaks of vanilla, cut leaf, and a suggestion of moist earth. A good companion for a simple burger.
Mostly Negroamaro (with 5% Malvasia Nera), this is a sweet-smelling wine with candy-like aromas of Christmas bread, allspice and plum cake. The wine delivers dense, firm structure with nicely aged fruit flavors on the close.
Mostly neutral aromas include a note of peach and citrus, and a hint of butterscotch. The body is full and the textue is good, while the overall balance is on the money. Creamy flavors of vanilla, coconut cake, toffee and baked apple finish similarly, with some heat and burn.
Mostly neutral aromas include hints of strawberry and chewing gum. This wine feels dilute, with tangy, tart flavors of pink grapefruit. Pointy, sharp acidity allows the finish to hang around.
Mostly neutral in style, but clean and properly made. The nose offers a shot of nectarine, while the pointed palate features pink grapefruit and other citrus flavors. Finishes citrusy then mildly bitter and pithy. Decent for a basic, inexpensive pink wine.
Mostly old vine fruit creates the exceptional Cabernet, which also includes small amounts of the other four Bordeaux grapes in the blend. The lovely bouquet is now starting to develop some secondary aromatics, expressive and complex. Delicious raspberry and cherry fruit flavors, crisply defined by firm acids, are nudged into hedonism with a wash of pretty chocolate and buttery nuts.
Mostly Pinot Noir and Chardonnay, this blend includes smaller percentages of Pinot Meunier and Pinot Gris as well. Light golden in color, it's a zingy, long-lingering taste of citrus and berry that's creamy on the palate with a floral nose.
Mostly Pinot Noir with some Chardonnay, this bubbly shows the pedigree of these two noble varieties in its balance and elegance. It has rich Champagne-like flavors of smoke, brioche, raspberry, lime and vanilla, and finishes dry and polished. This is a great price for a sparkling wine of this quality and sophistication.
Mostly Pinot Noir, with a few drops of Chardonnay and Muscat, this slightly sweet bubbly is a little scoury, with hard-edged bubbles. It has orange, lime and strawberry flavors, with the toasty yeastiness of Champagne.
Mostly Red Mountain fruit, this Bordeaux blend also includes about a third of the grapes from Alder Ridge in the Horse Heaven Hills, and a splash of Merlot from Pepper Bridge in Walla Walla. It follows the Hightower style of pretty fruit, ripe tannins and lots of chocolaty notes. In this excellent vintage it retains just a hint of fresh rosemary and black pepper, which contributes some snap to the finish.
Mostly rich and broad in mouthfeel, this offers light, savory aromas of dried herb and sunbaked earth plus solid plum and red berry flavors. It features a full body, firm texture and flavor complexity.
Mostly Sangiovese with a small dose of Petit Verdot, this has attractive vanilla, dark cherry and spice aromatics, but a green, stalky note that lingers throughout. Supple tannins mingle pleasantly with tobacco and smoke on the palate.
Mostly Sangiovese with smaller percentages of Merlot, Cabernet Sauvignon and Syrah, this informal wine offers freshness and simplicity. You'll recognize balanced aromas of red fruit, spice, leather and a touch of chewy pipe tobacco.
Mostly Sangiovese, this wine appears to have seen some oxygen exposure that interferes with its blue fruit and herb aromas. It drinks quite sweet with a mixture of chocolate and cherry flavors.
Mostly Sangiovese, with a touch of Cabernet Sauvignon, this “mini” Tuscan blends fruit from Chianti and Scansano in a spicy, lightweight red. Leather and chocolate accent the juicy finish.  White Wine
Mostly stainless fermentation, with 30% done in neutral oak, yields a wine heavily scented with fresh-baked bread. It's smooth and light, the green apple fruit flavors yielding to a finish that tails off again to lingering scents of bread.
Mostly Syrah, with just a dash of Petite Sirah (2%) and Petit Verdot (1%), this red from Sawtooth and Skyline vineyards brings light notes of smoked meat, chocolate, and flowers. The enjoyment here is mainly focused on mouthfeel, which is voluptuous and rich, leading to an open finish.
Mostly Syrah, with some Cabernet Sauvignon, this is a succulent rosé with a marvelous mouthfeel. Texture and length are its main charms, with nuanced notes of rose petal, hibiscus, watermelon and pie cherry. The vineyard sources are Klipsun, Boushey and Ciel du Cheval.
Mostly Thistle fruit, with some Hyland also, this is a blend of lots aged in one stainless barrel, one Champagne barrel, and the rest neutral. The mix works well, crafting a well-defined wine with some chicken-stock flavors modulating strands of lime, citrus and apple. It finishes with light toast and impressive length.
Mostly varietal, with 6% Cabernet Franc, this wine is leathery on the palate, with flavors of black licorice, blackberry and dried herb. Well balanced, it's concentrated and juicy, and worth cellaring through 2021.
Mostly Washington Sauvignon Blanc, with a 15% splash of Oregon Müller-Thurgau also in the blend, this dry, sippable, low-alcohol white wine has European finesse. Flavors of green berries and yellow fruits abound, along with melon and grapefruit. The bracing acidity fits the style beautifully.
Moulin's gravelly four-acre Merlot plot offered up plenty of fruit for a ripe and smooth wine. It has tannins that are under the red-berry fruits. Hints of wood aging and ripe fruitiness combine to give a wine with good potential. Drink from 2018.
Mounds Bar-like barrel notes dominate the plummy, slightly raisined-seeming fruit found on this 100% varietal wine. The lighter fruit flavors of the vintage can't match the oak's intensity.
Mounds of decadent chocolate and cassis round out a smoothly textured wine dotted in dried herb and black olive, coming together in firm tannin and integrated acidity. The finish is leathery.
Mount Eden's estate Chardonnay typically starts out life as a tight, nervous wine. It's marked by acidity and minerals, and you don't want to drink it too cold. The '04 is a lovely young wine, rich and dramatically complex, with layers of pineapples, Meyer lemons, limes, wet stone, creamy yeast and smoky oak, like an important Chablis. Brilliant now, it should develop additional bottle nuances over the next six years.
Mount Eden makes their estate Cab the old-fashioned way: to age. The '05 is quite tannic and shut down right now, with a hard astringency, especially on the finish. However, it's rich in black currants, mocha and cedar, and is a natural for many years in the cellar. The score could rise considerably after 2011.
Mount Etna's Don Peppino vineyard is responsible for some of the volcano's most precious and highest quality fruit. This wine opens with a light hue and delicate aromas of violets, white almonds, cranberries and fresh plums. The nose is polished and refined. It's hard to believe that sucha violent volcano can produce such a feminine wine.
Mount Veeder Cabernets usually have tough tannins, making the Cabernets ageworthy, but this 100% varietal bottling neither requires cellaring nor will reward it. Enjoy the tight astringency now for its upfront blackberry, black currant and cassis flavors.
Mountain-grown fruit gives this wine an exceptional intensity and purity of flavor. Tastes like the essence of blackberries, sprinkled with black pepper, anise and cocoa. As rich as it is, the finish is perfectly dry. There's a rusticity to the texture, but that's why Zinfandel is Zinfandel. Drink over the next six years, especially with barbecue or fine roasted meats and root vegetables.
Mountain fruit is the key to understanding this 100% Cab. By that is meant a unique combination of firm, astringent tannins and fabulously concentrated blackberry and currant fruit that absolutely demands aging. It's obvious that the terroir these grapes come from needs an appellation other than Alexander Valley, for there's nothing soft or herbal going on here. Hold until 2010, then should develop through 2014, at least.
Mourvèdre (39%) takes the lead, followed by Grenache (36%), Syrah and Cinsault. Pitch-black blackberry aromas are brightened by notes of raspberry jam, graphite and herbs that enchant the senses. It's fruit forward and flavorful with a fine sense of balance and an undeniable, warm vintage appeal.
Mourvèdre (40%) makes up the majority of this blend, followed by Grenache (37%), Syrah (19%) and Cinsault. It's locked up at present with brooding aromas of iron, cherry and dark berries that are followed by power-packed fruit flavors that show a pleasing sense of balance. It's bold but shows no shortage of detail.
Mourvèdre (42%) takes the lead on this blend followed by Syrah (38%) and Grenache. Oak aromas are initially in the lead, with notes of vanilla and barrel spice that are followed by lighter-styled cherry, cranberry and spice flavors. There's plenty to hold the interest.
Mourvèdre (45%), Grenache (31%) and Syrah (12%) make up the majority of this wine, which is fleshed out with Counoise, Grenache Blanc and Picpoul. Vibrant aromas of cracked pepper, raspberry, underbrush, dried violets, smoked meat and herb are followed by elegant yet still flavorful fruit and savory notes that show a pleasing tartness and generous mouthfeel.
Mourvèdre (47%) and Grenache (37%) are in the lead on this wine with the balance Syrah, Counoise and Picpoul. The aromas of red and black fruit, brown stems, green olive, coffee and spice are initially faint while the tart red-fruit flavors bring a sense of delicacy and restraint.
Mourvèdre (62%) takes the lead on this wine followed by Syrah (21%) and Grenache. It's aromatic and appealing, with notes of roasted meat, black pepper, herb and plum. The red- and black-fruit flavors are concentrated and bring a compelling sense of texture. Smoke and savory flavors linger on the finish. It's a standout at this price.
Mourvèdre (81%) makes up the majority of this blend with Grenache (12%) and Syrah filling it out. It leans into savory notes, with aromas of sage, dried herbs, white pepper and mineral. The flavors are plush and palate-coating, bringing a slightly tacky feel that softens over time. It will be best after 2019.
Mourvèdre (82%) makes up the majority of this wine, with the balance equal parts Cinsault and Grenache. A blend of fruit from McKinley Springs and Upland vineyards, it offers aromas of white pepper, herb and earth that leads to sweet pure fruit flavors that linger.
Mourvèdre and Grenache share the lead in this Rhône-style blend, with Syrah and Viognier filling in the rest. It's a bit amorphous, showing red fruits, baking spices and some heat in the finish. A decent quaffer, but no specific focus.
Mourvèdre and Syrah each make up a third of this wine with the rest Grenache and Viognier. The latter (12%) shows itself prominently on the aromas, with perfumed notes of purple flowers and orange peel that are followed by purple fruit, vanilla, coffee and spice. The palate offers elegant, yet sweet and flavorful pomegranate and cranberry flavors with pleasing spice accents.
Mourvèdre dominates the 2008 Lia, with Grenache, Counoise and Syrah filling in the rest. Fragrant and plummy, it's a mouth-filling Rhône-style blend, with smooth, lightly chocolaty tannins.
Mourvèdre is a very difficult variety to get right, but Venteux's 2010 is right up there with the state's best. It's dry and medium bodied, with complex cherry, mocha, licorice and bacon flavors, wrapped into smooth tannins. Might even gain some traction with 2–3 years in the cellar.
Mourvèdre is an awfully hard variety to get right in California, but Quivera has done an outstanding job. The wine is fully ripe, showing cassis, milk chocolate and pepperspice flavors, and it's also very soft, making it immediately drinkable. But it's the refined tannin structure that lifts it up.
Mourvèdre is the dominant grape (60%) with Grenache making up the rest. It's a riot of flavors, Bing cherry, green olive, some stem and herb, with the minerality of the Mourvèdre underscoring the finish. Very well done and quite tasty.
Mourvèdre may be the hardest variety to get right in California, but Villicana has succeeded admirably. What you need to know is that the wine is very dry and medium-bodied, and that highish alcohol gives it some heat. But not too much, and the wine really is marked by its complex cherry, red currant, licorice, tobacco and spice flavors.
Moutfilling though not necessarily nuanced, this Merlot offers blackberry, oak and earth flavors, and similar aromas. A great choice for casual circumstances or big gatherings.
Mouth-filling and firm in texture, this medium-bodied wine has plenty of black cherry, prune and spicy chocolate aromas and flavors. Blended from Cabernet Sauvgnon, Petite Verdot and Syrah, it has an appropriately tannic texture that melts on the finish and echoes the chocolate and spice notes.
Mouth-filling wine, with delicious creamy red apples, some tropical fruits and a fresh, green citric edge. It is rich, full-bodied, layering citric crispness with rich white fruits.
Mouth-watering blackberry and currant aromas are dusted with sweet spice and toast on the nose of this juicy Syrah. Its pristine fruity character is easy and approachable but pleasantly coarse tannins and bright acidity lend a tight finish.
Mouth-watering in its bright, pear juice freshness, this is a crisp and lemony wine, touched by cream with a tight texture layered by wood. The acidity is crisp, dominant.
Mouth-watering scents of Old Bay and black cherries emerge from the glass, but the palate does't quite live up to the early promise. It's ample in weight and well balanced by acidity, yet the black cherry fruit seems a bit simple and turns drying on the finish. Give it until 2015 or so and see if it comes around.
Mouthcoating, this is a full-bodied wine with small amounts of Merlot and Cabernet Franc. Tar, leather, cedar and black cherry stand out as characteristics, with added weight from the heavier, darker elements of chocolate and oak. Drink now through 2022.
Mouthfilling and round, this wine's savory notes of roasted meat, mocha and cracked pepper frame plummy fruit. Vanilla creeps in on the long, supple finish. Drink now through 2025.
Mouthfilling and round, without any sharp edges, but this wine remains extremely firm and dense, with several decades of life ahead of it. Dried fig, chocolate and black licorice flavors only hint at what lies ahead.
Mouthfilling and slightly jammy, this blend of 35% Syrah, 25% Primitivo, 20% Cabernet Sauvignon and 20% Cabernet Franc is showing its age. Hints of smoky, savory fruit and earth just barely linger on.
Mouthfilling and supple, this is a top-notch example of Barossa Shiraz. Despite the soft tannins, the fruit is bright and lively, with tart red plum and raspberry notes at the core, surrounded by hints of vanilla and mint. Long and vibrant on the finish, this is drinkable already, but should age well through at least 2025.
Mouthfilling, mouthcoating and full bodied, this dark-colored wine blends ripe but not sweet blackberry and black-cherry flavors with dark chocolate and baking-spice nuances for a complex and delicious taste profile. It's rich enough in flavor and viscous enough in texture that the abundant tannins seem to be absorbed, and the mouthfeel is soothing. Best from 2018–2023.
Mouthfillingly juicy and jammy, this is a big, muscular red blend, dense and concentrated in red and blue fruit. Approachable and accessible, with a mellow structure, it finishes thick in wild vanilla.
Mouthfillingly juicy red fruit opens this well-crafted and impressive wine from a marquee location for the variety. Measured and welcome acidity balances the larger aspects of brambly black fruit and leathery cinnamon spice.
Mouthfuls of black cherry, raspberry, nutmeg and cinnamon abound in this wine. It boasts a beautiful structure coupled with elegant freshness. Drink now through the next few years.
Mouthpuckeringly tannic at first, this rustic, leathery Montepulciano grown in the hills above Jamestown has a lot of soul, its Italian roots easy to trace and enjoy. Chuck Hovey makes the well-structured, full-bodied wine, a liquid bowl of ripe plums and raspberries, which could stand a bit of bottle age and a gigantic plate of food.
Mouthwatering acidity and berry freshness mark this muscular young Pinot Noir. It's gritty in tannins and brilliant in acids, with subtle flavors of sour red cherries, persimmons and cola, as well as a mushroomy earthiness to which oak adds exotic sandalwood notes. Very dry and fine, complex and provocative, a wine to let warm in the glass as it changes by the minute. Drink now–2015.
Mouthwatering acidity and streamlined flavors of green grass, Meyer lemon and grapefruit mark this dry Sauvignon Blanc. It's a versatile wine to drink now with everything from Asian-fusion fare to a simple roasted chicken.
Mouthwatering acidity brightens and heightens the lemon, lime, grapefruit and mango flavors in this zesty wine. It's lush and ripe on the finish, which makes it ideal for today's Vietnamese, Burmese and Cambodian fare.
Mouthwatering acidity combines with a sweet aftertaste to give a wine that could be unbalanced but, surprisingly, has an attractive soft texture and easygoing fruitiness. Drink immediately.
Mouthwatering acidity gives this white blend needed balance to the orange, grapefruit, lemon, lime and mango flavors. It's distinctly sweet, with a sugary finish.
Mouthwatering aromas of dark berry, cooking spice and cured meat lead the nose on this bold wine. The savory palate doles out layers of mature black cherry, blackberry, ground black pepper and savory herb alongside firm acidity and velvety tannins. Drink through 2021.
Mouthwatering aromas of tropical mango, melon and guava introduce this ripe yet deftly balanced spätlese. Brilliant lemon-lime acidity and a sheen of minerality lifts and lightens the midpalate, guiding a deliciously fresh, salty finish.
Mouthwatering aromas of wild berry, baking spice, toast and anisette take center stage on this vibrant wine. The fresh, structured palate delivers juicy red cherry, cinnamon, white pepper and sage alongside youthful, bracing tannins.
Mouthwatering fruit flavors and a firm, dry mouthfeel make this medium-bodied wine easy to appreciate. It smells like fresh cherries and raspberries, tastes ripe and has a fine-grained texture.
Mouthwatering, high-toned acidity and a pleasant lemon-lime bitterness keeps the honeyed apple characteristics of this semisweet style Riesling in balance. Elegant mineral and petrol notes lead to a lingering, puckery finish.
Move past the initial, yeasty simplicity of this wine. It's unusual, to say the least, a white wine made exclusively from this dark Bordeaux red. Skin flavors and light, lemony fruit are in play, with hints of cucumber, white peach and melon.
Movie popcorn is the first thing suggested by the nose of this wine, followed by firm, terse oak. Given time to unwind in the glass, the more delicate aspects of its personality start to appear, from crisp Asian pear to ginger spice.
Movie theater aromas of caramel candy, buttered popcorn and burned popcorn kernels converge on the nose of this classic Chardonnay from one of California's most historic vineyards. Despite the prominent nose, the flavors are elegantly restrained, with a brisk acidity surrounding warmer notes of caramelized pineapple.
Moving into maturity, this late release has softened tannins, secondary fruit flavors, and accents of leather and wet hay. Drink up.
Moving toward the floral side of Sauvignon Blanc, this fruity, rounded wine has ripe acidity, a tangy citrus flavor and a full-bodied feel. It's set to age over several years.
Moving toward the more tropical fruit spectrum of Sauvignon Blanc, this is round, with apricot and pineapple flavors. There is a fine streak of citrusy acidity that lifts the ripe fruit.
Moving towards medium-sweet, this is a honeyed, spicy wine, ripe and full of fruits. An easy, entry-level wine, it's deliciously rich and ready to drink.
Mt. Difficulty's Pinots have resisted the trend toward ever-softer textures, even in this, the winery's entry-level bottling. Instead, the wine is firmly structured. Savory, dark-skinned plum fruit is accented by plenty of briary spice. Drink from 2014–2020.
Mt. Difficulty winemaker Matt Dicey has made another fine Otago Riesling, this from a single vineyard whose name is Gaelic for "Hill of Gold." It smells of honey and marmalade, with strong citrus overtones and a sweet attack. Zesty acids on the long, crisp finish provide balance.
Much better than prior vintages, when it was known as Finca El Portillo. The nose is jammy and shows black fruit aromas, while the palate is complete and full but juicy, with plum and black cherry flavors. Pepper and toast flavors infiltrate the finish.
Much better than the 2009, this Malbec opens with menthol, leather and herb aromas along with notes of berries. It feels deep, with a medium body and sweet, friendly, flavors of blackberry, brown sugar and chocolate. The finish tastes slightly candied.
Much better than the watery 2004, this wine still seems a bit light and thin for its Reserve status. It's got some tart, sharp flavors of wild blackberry, but the herbal flavors suggest unripe grapes.
Much care goes into this blend, which was fermented both in neutral wood and in stainless steel. Just 10% went through malolactic. It's a light, clean, well-defined effort, offering accents of salad greens, celery and lemon verbena around crisp apple fruit flavors.
Much higher production than Noceto's Riserva and sourced more broadly, this Sangiovese is more rustic and earthy, its cranberry flavors bursting from the seams, and would be yummy with thin-crust pizza.
Much improved from past efforts, this firm and fruity Tempranillo has a lush core of boysenberry and black cherry fruit. It's finished with screwcap, and may require decanting to push it open, but it will reward your patience with a deep and focused wine that has some cellar potential.
Much improved over the unripe 2005, Fritz's 2006 is quite a delicious and sophisticated Sauvignon Blanc. Partially barrel fermented and with some Musque clone for complexity, it's richly textured and creamy, with a mélange of pineapple, Meyer lemon, Asian pear, lychee, fig and dusty spice flavors.
Much improved, with different vineyard sources than in 2004, this strong, varietal Cabernet mixes cassis, black cherry, light herb and hints of moist earth. Aging for 18 months in new French oak brings in coffee and chocolate, balanced and subtly displayed. Nice details of leaf and leather run richly into the tannins.
Much in the style of Leonetti Cabernet, with the richness of Napa Valley fruit, this deeply satisfying, superripe wine is 100% varietal. Notes of cassis, fig and a hint of prune are swathed in deeper flavors of espresso and dark chocolate.
Much in the style of the outstanding 2008, this elegant, Burgundian-like Pinot Noir is a finessed wine, with lovely details of rose petal and penetrating raspberry fruit. There's a pleasing transparency, keeping it light without losing focus or depth, and the finely rendered tannins put the perfect period at the end of the sentence.
Much is exciting about this boutique, Italian-varietal winery, including this lighter Nebbiolo, which offers juicy berry aromas along with incense and intense hibiscus. It's bright and lively on the palate, with pressed strawberry lifted by clove, nutmeg, orange peel and Christmas cookie spices, all set against leathery tannins.
Much leaner than the ‘99 vintage. This release shows mineral, slate, and citrus fruit  flavors and high acidity, and is very dry. Feels like liquid steel gliding over the palate, ultra-clean and tart. No creme brulee this year, but nonetheless a distinguished wine.
Much lighter in weight than many Pinot Gris on the market, this is a pretty, fruit-driven rendering of the variety, blending tropical fruit with ripe apples and hints of pink grapefruit. It's crisp and clean on the finish.
Much lighter than the winery's other bottling of this level, this wine shows cranberry, light olive and the slightest hint of eucalyptus on the nose. Cranberry, black pepper, pencil lead and earth show on the palate, which makes for a very nice wine, just not quite as stunning as the Bien Nacido version.
Much like its companion from the Revelation & Sorek Bloc, this offers well-endowed flavors of melon and white peach, along with a touch of citrus. There is a sense of higher acidity, along with lower listed alcohol, rather counter-intuitive as this is the reserve. Pick either one and you'll be pleased.
Much like its companion Rumba Pinot, this is light and tart, with sour cherry fruit. A whiff of smoke and streak of bell pepper come through in the finish, which is pleasant but quickly thins out.
Much like the 2006, this is an excellent effort, combining ripe melon and fig flavors with leafy notes of fresh garden herbs and crisp citrus. It's a touch viscous on the palate, finishing with superb length and freshness. Drink now.
Much like the other 2011 red wine releases from Cave B, this offers thin, tart red fruit, and strong herb and stem flavors in the finishing tannins.
Much like the previous vintage of La Violeta, this is a fabulous Malbec with depth, density and power to spare. The bouquet yields marzipan, cola, fine leather, char and rich berry aromas. That sets up a palate with impeccable structure and huge flavors of beef jerky, mocha, black fruits and spice. The finish is massive and loaded, with licorice and mocha flavors. Drink now–2018. Only 100 cases made, with 50 imported into the U.S.
Much like the regular bottling from 2012, this comes across as rather rough and tannic, with rustic, earthy, herbal characteristics. Nonetheless, if you think of it as a pleasantly unfussy country wine, it's a good companion to a hearty winter stew.
Much like the winery's Cabernet Sauvignon, this is a dark, dense, oaky effort, pushing the alcohol to near 15%. Dark veins of espresso, vanilla and Kahlua capture the core flavors.
Much like the winery's Pinot Gris, this estate-grown Pinot Blanc is built around mineral-infused fruit that is immaculately clean and vividly refreshing. Tart and juicy, with Asian pear, green apple, and lemon/lime acidity.
Much like this producer's Pinot Blanc, this wine offers apple and pear fruit, with just a little more flesh and a hint of cinnamon.
Much more accessible than the winery's 2006 Syrah, this mixes muscle and meat, highlights from smaller component parts (Mourvèdre and Grenache) and overall clever blending. While bringing in the tart red fruit, the composted leaves, the moist loam and light funk of Washington Syrah, it also shows some pretty baking spices and a tight, precise finish.
Much more acidic than most other California red wines, this Nebbiolo seems designed to cut through rich meats, tomato sauce and cheese. It has strong flavors of cherries, with the tannic skins, and additional earthy notes of coffee and tar. Will age for many years.
Much more fresh and perky than previous years, with grapefruit, nectarine and other citrusy aromas. Pink grapefruit is without doubt the lead player in terms of flavor, and otherwise it's simply a tight, citric wine with scour and poise. Drink now.
Much more Pinot Noir like in style, this single vineyard Grenache offers aromas of fresh sagebrush, black raspberry, crushed slate and the slightest bit of game. It's light and bright on the palate, yet bolstered by strong and persistently grippy tannins, allowing rose petal and light violet flavors to shine atop the structure.
Much of a piece with its companion releases, this is done in a lighter style, with plum and berry fruit, dried herbs and a short, simple finish.
Much of the fruit for this wine came from Alexander Valley and it represents the appellation well, combining the ability to be juicy and approachable with powerful tannins and the potential to age. Cassis, raspberry and black pepper are standout characteristics, and the wine is big, but balanced.
Much of the fruit for this wine comes from Napa's Mount Veeder, with additions from neighboring Sonoma County and other unidentified statewide sources. Even so, this shows a Napa-esque flair, bearing softly ripe blackberry and cassis flavors, with balance and richness. The winemakers and owners are the husband and wife team from Mount Veeder's Lagier-Meredith.
Much of the improvements made to the celebrated Pajé cru are thanks to the Roagna family that owns a large part of it. Here is a cellared Riserva with darker concentration and heft followed by broad aromas of tobacco, leather, spice and plummy fruit. Mineral notes and cassis play a part and the wine needs some time in the glass to fully open.
Much of the Malbec coming out of Washington starts at nearly twice this price, making this wine from Waterbrook a good opportunity to see what the fuss is about without breaking the bank. This bottle hits the grape's high notes with abundant aromas and flavors of white pepper, plum and herbs accented by soft tannins.
Much of the sweet-tasting fruit of 2009 is present in this wine, while it simultaneously features a firm core of tannins. The bright acidity is reminiscent of fresh black currants. Juicy, fruity and likely to age quickly.
Much riper than the previous vintage, this retains those complex aromatics, with cocoa powder, rose petals and chocolate highlights around ripe raspberry and cherry fruit. It is a graceful, precise and delicious wine, buttressed with fresh non-chalky acidity, baking spices and a hint of ginger. The long outstanding finish suggests tucking a few bottles away for enjoyment over the next decade.
Much riper, fatter and fuller-bodied than most Luganas, this offering boasts grapefruit and passion fruit aromas nicely balanced by sweet pear and melon flavors. Finishes short.
Much the same blend as Rulo's Syrca (64% Cabernet Sauvignon, 36% Syrah), this is softer and a bit further along the path to maturity, as it is nonvintage. The berry fruit is annotated with sleek streaks of graphite, toast and tobacco. It's just a bit chalky, so pair it with a fatty, juicy steak.
Much the same blend as the winery's ‘Red' wine, only here the Sangiovese is replaced with Cabernet Sauvignon. Light flavors of black cherry and herb characterize a rather flat-lining wine with lots of acid.
Mud House winemaker Nadine Worley has turned out an authoritatively flavored 2008 Pinot Noir, loaded with tart cherries and a hint of citrus zest. While this medium-bodied Pinot Noir could use greater doses of delicacy and nuance, it's still a flavorful mouthful of wine. Drink it over the next few years.
Muddled apple and spice aromas are o.k. and improve with familiarity. The palate runs narrow and tight, with sharp acidity and stalky flavors of lemon, green apple and lime. Finishes fresh and cutting, with controlled pithiness. 70% Chardonnay and 30% SB.
Muddled aromas break up with airing and fade from citrus and grass to vegetal and a bit dirty. The palate has gaps in it, while the flavors are a sketchy mix of bland citrus and mealy apple. Acceptable but not convincing.
Muddled aromas of seashell and earthy fruit fail to convey quality. This feels sticky and creamy, as if loaded with residual sugar and fake oak. Grainy, candied-berry flavors finish flat.
Muddled aromas of tangerine, grapefruit and papaya seem a bit soapy in character. The palate feels a bit underripe, showing milky florals upfront and unconcentrated citrus on the back.
Muddled aromas of yellow flower and beeswax come along with sensations that recall Band-Aids and antiseptic. The bitter medicinal notes carry over to the palate along with minerality and a hint of rock candy, and the wine lacks fruit richness.
Muddled at first, this wine comes around to reveal a strong, floral component of rose water and geranium, staying light and fresh on the palate, subtle yet flavorful. It finishes earthy in Asian spice.
Muddled blackberry and plum give this 70% Cabernet Sauvignon a warmth and complexity, accented by clove and herb. Smaller percentages of Merlot, Syrah, Petit Verdot and Malbec add softness and structure, as well as a layering of blueberry fruit, with a bite of pepper highlighted on the finish.
Muddled blackberry, black cherry and boysenberry are the initial aromas on the nose of this wine, with supporting notes of sweet spice, toasted oak, crushed lavender and bay leaf. The palate is plush and juicy, with ripe fruit flavors that are framed by accents of licorice, toasted peppercorn and mocha. Drink now–2018.
Muddled candied aromas smell uniquely unnatural and forced. This is choppy and jagged in the mouth, while a strange set of fake-oak and murky berry flavors are prominently on display.
Muddled citrus and a drizzle of artificial butter initially marks the nose and palate. Additional notes of bitter lemon peel and roasted pear carry the flavors to a slightly astringent finish.
Muddled citrus notes are the highlight of a somewhat lacking nose. The oily palate is more fruit-driven, with overripe peach showing full force.
Muddled in a waft of spicy cola and wet forest-floor aromas, this wine has a funkiness on the nose and palate and a warmth to the finish that's hard to fathom.
Muddled mixed berries meet strawberry Jell-O flavors on this streamlined blend of Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot and Malbec. The racing acidity offers a sense of juiciness to the palate, making this an easy-to-enjoy sipper.
Muddled notes of ripe berry on the nose come into sharper view on the citrus-focused palate. There is a vestige of tannin and pleasant dryness. Drink soon.
Muddled peach, apricot and vanilla cream carry the nose, while the palate is a bit more savory in character, with almond notes pervading over lilting flowers and tart apricot. There's a nice roundness to the palate and proper acidity to match. A Fuzzy white-tea tannin texture carries the nutty finish.
Muddled raspberries and shades of darker berries carry over a smoky background on the nose. The light-bodied palate shows a round, silky texture, with red cherry and savory, herbal tones. A persistent stream of acidity carries everything along to a lingering, fruit-tinged finish.
Muddled sensations of overripe lemon/lime, mature exotic fruit and smoked ham are accented with intense mineral and notes of balsamic herbs.
Muddled stone fruit aromas meld with overripe floral tones on the nose. There's a pop of pineapple and mango fruits on the front, with tangerine leading to a short finish. This is a straightforward but enjoyable fruit-bomb.
Muddled strawberry and watermelon aromas and flavors are partnered with an earthy streak reminiscent of wet leaves. The palate is similarly fruit forward, with ample acidity that lifts the fruity richness and results in a short but clean finish.
Muddled white-orchard fruit aromas carry onto the soft palate, which carries a trace of sweetness.
Muddled, murky initial aromas of earth and loam give way to leathery berry and stalky notes. The wine is tangy in the mouth, with red plum and berry flavors that carry aftershocks of minty oak and herbs. A modest, fresh, red-berry finish is, at most, medium in weight.
Muddled, oily aromas are funky for certain. This blend of Riesling, Albariño and Savagnin feels round and melony, but ultimately soft. Floral, pickled melon flavors come in front of a briny, tropical-leaning finish.
Muddy plum and berry aromas lead to a sharp, rugged palate. Tart plum and pie cherry flavors end raw, rough and bitter.
Muddy, earthy notes enter the fruity fray of peach on the nose. The palate comes across as clean and zesty. The body is fresh, fruity and easy with an off-dry finish.
Muffled, shy aromas are redolent of cherries, dried flowers and pear drops. Soft and rounded, the palate has a sweet quality about its core, with mild acids and a dusting of tannins.
Mula Velha, “the old donkey,” is a younger wine than its name suggests. Brisk and fruity, it offers firm tannins and layers of blackberry fruit. With a touch of oak aging, the wine is developing well and will be ready to drink from late 2017.
Mulberries and exotic plums mix with river rocks and hibiscus flowers on the nose of this very quaffable and inviting bottling, one of the best in the winery's Grenache study. It's broad and playful on the palate with flavors that perfectly reflect the aromas. With a slight chill, this would be a great red for brunch.
Mulberry, cherry, iron, raw beef and roasted pork aromas make for a gamy entry to this bottling, which also shows bay leaf and sage on the nose. Those sagebrush qualities are strong on the palate, which is reminiscent of an Asian-spiced meat dish, with rhubarb and pomegranate lending freshness.
Mulberry, crushed slate, turned earth and a touch of clove can be found on the nose of this bottling from a vineyard planted by the Franscioni and Pisoni families. The sip shows rusty rhubarb and beet juice, with some tart cranberry, sour cherry and graphite rounding out the flavors.
Mulberry, fennel and smoldering campfire aromas show on the nose of this bottling from a winery whose direction shows great potential. A gamy and sharply acidic palate offers dried cherry and bay leaf flavors, finishing sour.
Mulberry, wet rock and sagebrush show on the nose of this single vineyard bottling from a site owned by the Hahn family. The palate is tangy at first, revealing dark red fruit with a smoky kick as it opens, backed by hints of juniper and dust.
Mulchy and gaseous on the nose, this subsequently turns scouring and acidic on the palate, with a leafy, dry red-plum flavor. Herbal, dry and not very fruity overall.
Mulchy aromas are not uncommon for rosé from Penedès. This feels full, pulpy and citrusy, with fleshy weight. Orange and grapefruit flavors finish quick.
Mulchy aromas lack fruit and freshness. In the mouth, this shrieks of high acidity and hard tannins. Oaky flavors of vanilla and cream blend with spicy herbal green-leaning berry notes, while this shows an earthy essence on a muddled finish.
Mulchy aromas of tomato and tobacco lead toward a raisiny, sweet palate that exhibits more than a touch of burnt character. Later it evolves into a sweet, medicinal wine with no shortage of mealy flavors. As a 50th anniversary wine it's trying to be too much.
Mulchy on the nose, with compost, leather and purple fruit notes. There's decent body to the wine but the flavors are stalky and green, with burnt, stemmy leftovers on the finish. A blend of 60% Malbec and 40% Cabernet Sauvignon.
Mulchy, leafy aromas lead to a pinchy palate with salty, hard berry flavors that lack cushion. This is a rough wine with saltiness and bitterness on the finish.
Mulderbosch hits another home run with this lively, cheerful rosé. It starts with layers of cherry, flowers and strawberry on the nose, then offers a combination of fresh fruit and peppery spice on the palate Overall it has a zippy, clean character that is well balanced and substantial.
Mulled apple cider, ginger and candied orange peel aromas perfume this easy-drinking Riesling. Tart acidity and a kick of apple pie spice meld playfully with the semisweet palate. A nice wine for casual autumn entertaining.
Multi-dimensional and inviting, the nose offers a melange of cherry, spice, earth and gamy notes. A very supple mouthfeel follows with wonderfully firm, but not biting, acidity. Dark cherry and oak flavors hang on a handsome frame. Closes with a long, spicy finish with beautifully integrated tannins. Has great character; a most impressive example of the vintage and the Knight’s Gambit and Red Hills Estate Vineyards.
Multicastas, or many grape varieties, holds a blend of five grapes. It's a young, fruity wine that has ripe tannins and a soft texture, but still manages a dry core. It would be good to drink now for its fruit, but will be better from 2016.
Multifaceted and sophisticated, this nearly dry Riesling packs in crisp apple and ripe peach notes. Deft balance and a lingering finish mean there's a lot to like.
Multifaceted aromas of dark cherry, leather, pressed violet, iron, dark spice and a balsamic note take shape on this intriguing red. Despite its age, the wine still shows freshness, power and finesse, offering mature black cherry, white pepper and star anise alongside velvety tannins. A mineral note lifts the finish.
Multifaceted aromas of rose, iris, leather, cranberry, truffle and the barest hint of game lead the nose. The radiant palate offers creamy strawberry, ripe red cherry, orange zest, baking spice, dried herb and tobacco alongside firm but polished tannins. Fresh acidity provides balance while a mineral vein energizes the finish. With its smooth texture, it's already tempting but hold for even more complexity. Drink 2018–2026.
Multiple vineyards contribute to this standout blend. It feels open and accessible, yet carries the structure to age gracefully. You'll find interesting threads of freshly picked herb, lemon oil, pimiento and olive supporting citrus and fresh apple fruit.
Mumm's new generation of Cordon Rouge bottlings is a pleasure. The wine has depth and great full swathes of pear and red apple fruit flavors. It is well integrated, with initial softness tightened up with acidity and yeast flavors.
Mumm's nonvintage cuvée is a soft Champagne, although now drier than in the past with attractive apple and pear flavors that are cut by citrus. It is lightly textured, hinting at almonds and with perfumed acidity at the end. This bottling is ready to drink.
Murellaia is a modern and sweet-smelling wine with firm structure and intense aromas of sweetbread, candied fruit, vanilla, spice, black peppers and prunes. Try it with pork stuffed with stewed apricots.
Murky and dark in appearance, this older Bonarda smells soupy and too much like clove. Tannic and pounding, this is a stewy wine with an abundance of oak-driven clove flavor. There's sticky residue on the finish.
Murky and pickled on the nose, with dull fruit aromas. The palate is sheer and grating in feel, with snappy acidity, lean fruit and herbal flavors of tart raspberry. Scratchy and drying on the finish.
Murky and soupy at worst and “earthy” at best, this soft, beefy Carmenère is loaded down with green, herbal flavors that can't be saved by touches of mocha and coffee. The finish is downright green, and overall the fruit is weak.
Murky and stewy smelling, with no vitality and overt green accents. It's a bit heavy in feel, with salsa-like flavors of tomato, tomatillo, chili pepper and herbs.
Murky aromas of earth and black fruits introduce a hard, grabby palate. Heavy oak creates a hickory flavor to go with roasted, herbal black-fruit notes, while this finishes sticky, resiny and oaky, with heat and grabby residual tannins.
Murky aromas of herbal black fruits and coffee grinds are funky. A scattered mouthfeel and herbal, spotty flavors of plum and currant finish briny. Overall, this is interesting and good but odd, with can't-miss herbal notes.
Murky grassy berry aromas and a whiff of cinnamon make for a sketchy nose. This feels choppy, while quick-hitting flavors of forced oak, baking spice and murky berry fruits finish hollow.
Murky in color and like pure raisin juice on the nose, this alarmingly unbalanced, raisiny Cab holds mild enjoyment.
Murky mucky passion fruit and pineapple aromas are uncommon and uninviting. This feels watery and a bit citrusy, while strained mango and passion fruit flavors end bitter, pithy and lean.
Murky smelling, with nondescript berry aromas. Ultratannic and hard in the mouth, much like chewing nails. Meanwhile, the flavors run herbal and earthy, with dark fruit carrying things to a hard, tannic finish.
Murky, earthy aromas are suggestive of animal hide. Rubbery and bouncy in feel, this tastes like generic Carmenère, meaning blackberry, coffee grinds and herbal berry flavors dominate.
Murky, earthy aromas mark the nose—a blend of tomato, herb and meat notes. It feels good, with herbal-berry flavors and grapy thickness. It finishes with a flash of acidity, a note of coconutty oak and a final herbal blast.
Murky, earthy aromas of plum and red berry feed into a creamy, saturated palate that's adequately balanced but not perfect. Syrupy blackberry, cassis and chocolate flavors end with spice and herbal notes. This is 70% Cabernet Sauvignon and 15% each Merlot and Syrah.
Murky, muddled aromas of ground peanuts, worn leather and stewed plum are a good measure of what's to come. This Malbec feels wide, with zero structure. Heavy, loamy flavors suggest cooked blackberry and prune, while the finish is thick and chunky, with a continuation of strange flavors.
Murky, mulchy aromas of baked black fruits and coffee grinds set up a gritty, hard palate of barrel char and roasted berry fruits. The finish is more of the same—lots of oak, burnt coffee and baked black-fruit flavors.
Murky, stewy, soupy aromas deliver little to no freshness or fruit, while the palate is tannic and tastes bitter, mildly weedy and minty. Seems roasted and devoid of quality. Unclean and unimpressive.
Murno Pinot Grigio has an extra layer of depth in terms of its aromas: mineral, floral and fruit tones play off each other with ease. In the mouth, this creamy wine offers intensity and impressive staying power.
Murrieta's blend of 31% Sauvignon Blanc, 27% Viognier, 15% Sémillon, 11% Pinot Blanc, 8% Orange Muscat and 8% Muscat Canellii is well-made and likable, medium-thick and somewhat sweet in style with citrus and almond accents. Delightfully quaffable.
Murrieta's wines have been on a good run in recent years, as evidenced by this saturated, fleshy Reserva. The nose delivers berry and cherry aromas, with ample oak. The palate is a full-volume bonanza of berry flavors framed by briary spice and toasty oak. A naturally spicy, ripe finish confirms its excellence; drink 2018–2026.
Murrietta's Well is a partnership between Phil Wente and Sergio Traverso devoted mostly to Bordeaux varieties. This red blend, along with a sister white, called The Whip, are new this vintage. The result is sound and structured with notes of both blue and blackberry, a little licorice, a little chocolate and some oaky tannins.
Muruve is a label worth watching in Toro. The wines are not as brawny and robust as some, and instead they offer more reserved pleasures. This reserva shows coconut and black plum aromas, with very ripe but structured black fruit flavors. Coffee and vanilla flood the finish, and overall the wine is raring to go now and over the next few years.
Muscat's typical sweetness and delicacy give this an attractive balance of crisp acidity and ripe raspberry flavor. It's light, lively and intensely fruity.
Muscat Blanc is turning out to be one of Navarro's best wines. The '07, from a supercool vintage, is a little off the rich pace of the '06, but shows the same admirable qualities of dryness, racy acidity and complex flavor. It's like a taste of Meyer lemon zest and grilled peach flesh, with a sprinkle of white pepper and cinnamon.
Muscat comes through loud and clear, offering up aromas redolent of oranges, citrus blossom and spice. It's light in body and off-dry, with refreshing fruit flavors of oranges and nectarines. This would make a fine summertime picnic wine.
Muscat gummy and herb aromas are followed by dry tropical fruit and ale flavors that are lightly styled. Drink now.
Musclebound with an earthy, spicy character to the nose. The body is fleshy but pure, offering black cherry flavors accented by tar and licorice. It finishes smooth, with just the right touch of vanilla oak. It's a polished Brunello, good for near-term drinking, but also a candidate for the cellar.
Muscular and fruity on the nose, with coffee, mocha and smoky accents. The palate is concentrated and deep, with a jammy mouthfeel and flavors of black fruits, olive, exotic spices and sweetness. Not overly complex but nice in a bullish, black-fruit way. With 13% Carmenère.
Muscular and slightly austere, this wine does offer attractive notes of mint and blueberry. Some meaty nuances creep in, adding welcome complexity. Although firm, it's approachable now, yet should age well through 2025.
Muscular but not overpowering, this concentrated and full-bodied wine is packed with both lavish fruit flavors and layers of fine tannins that seem to coat the tongue. It's astringent, but this aspect is balanced by almost sweet blackberry flavors and a luxurious and spicy vein of oak.
Muscular in brambly black cherry and spicy cola layers, this lingers on the palate long after the initial sip. A fine example from what the Russian River Valley winemakers call the Laguna Ridge, a not-too-cool, not-too-warm section of the appellation with shallow Goldridge soils.
Muscular plum and black cherry aromas come with citrus peel and herbal notes. The mouthfeel is stout and healthy, with chewy tannins and lightly baked flavors of sweet blackberry darkened by pepper. Jammy and ripe overall; good Toro for under $20.
Muscular spice, deep red berry and blackberry and sturdy tannins give this strength and elegance. The fruit is assertive and delicious, the mouthfeel fresh and the finish lingering. Could use a few years of aging for extra character, but today, a robust and stylish choice.
Muscular tannins nearly mask raspberry and cherry notes in this structured red. The juicy palate leads to a fairly long, earthy finish. Drink with pepperoni and sausage pizza.
Muscular, earthy aromas of dark-berry fruits and raisin are savory and attractive. A sinewy, tightly wound palate features plenty of creamy oak, while savory, meaty berry flavors are up to the wine's vanilla-and-cream element. Quality berry flavors carry over to a chewy finish. Drink through 2021.
Muscular, mildly sweaty aromatics make this a little tough to get into, but the flavors are really elevated and complex. There's layered citrus, slate, licorice and spice all working together. The texture is nice, with spiciness coming on late. A bit of sweetness properly offsets the spicy, peppery quality to the finish.
Muscular, mouth-puckering tannins assert this wine's power. Tar, tobacco and generous baked blackberry and cherry flavors unfold in the glass, revealing a concentrated expression of mountain fruit.
Muscular, roasted aromas of earthy berry fruits and oak are stout. This hits with iron-clad tannins, while flavors of blue fruits, resiny oak and graphite end with a mildly raisin-like aftertaste.
Muscular, rubbery aromas of black fruits are minty and tough. On the palate, this is rough as nails, with pounding tannins. Lead flavors of coconut, vanilla and chocolate are oak based, while the finish keeps that profile going. This is a big, dark, oaky wine with generic black-fruit character.
Mushroom and charcoal dot the nose, but with that comes just a modicum of fruit. The palate is a bit bland even if it's far from offensive, and so is the finish. Some wines don't offend while they fail to impress. This is an example of that type of wine.
Mushroom and forest floor notes provide a welcome and rich earthiness on the nose of this wine, which delivers juicy acidity beneath its denser savory tones. Tobacco leaf and black currant and clove add underlying seasoning.
Mushroom and kirsch show through a wall of oak and thick tannin. This wine is still compressed and concentrated in flavor, with tea and tobacco providing a bittersweet end.
Mushroom aromas indicate a wine that is now mature. It's light, textured with hints of green herbs as well as tannins that are now dry. Not for aging, drink now.
Mushroom aromas signify the maturity of this wine. It is now smooth, ripe and rich, while also very dry. Firm tannins are integrated, allowing plenty of room for the black fruits to register. There is no need further to age this juicy wine.
Mushroom, cedar and smoke on the nose leads this Mandilari from Crete. Often used as a blending grape, here it offers approachable aromas of jasmine, anise and cocoa with flavors of berry, plum and spice. The wine has good structure and balance, and can age for several years.
Mushroom, tobacco, dried spice….this is a wine with unique character. It's distinctive but mellow on the palate, with red berry, pepper, cigarbox and smoke flavors. Pair with grilled meats, duck.
Mushroom, tobacco, leather and red berry aromas lead the nose. The palate is still closed, revealing game, barnyard and bitter, green tannins but not a lot of fruit.
Mushroomy damp earth and a streak of black currant open this wine that's also juicy in blackberry and high-toned acidity. Tingling spice rounds out the flavor profile in this not overly extravagant or extracted Cab, which is ready to be enjoyed now.
Mushy black fruit characteristics lead on the nose and mouth, and don't really subside until the slightly astringent finish takes hold. Medium weight with a firm structure; drink now.
Mushy citrus and papaya aromas are waxy and lack pop. Angular and lemony in feel, this varietal white offers a one-note flavor profile based on lemon. A ringing, citric finish affords for a hint of tropical fruit.
Mushy peach, mealy pear and soft melon aromas flood the bouquet, and are accented by a hint of honeycomb. A touch of citrus flavor unfolds on the round, flabby palate, followed by a short finish. Drink up.
Musk and herbal tones dissipate with air, revealing layers upon layers of plush white melon and peach flavors. It's dry and refreshing, cut with a spray of lime, but there's a plumpness in mouthfeel that lingers long on the finish.
Musk melons, limes and lemons perfume this crisp, cutting Sauvignon Blanc. The palate is refreshingly citrusy, offering brisk grapefruit flavor accented by swathes of green leaf and herb. Full bodied yet spry, it's a neatly balanced wine to enjoy now through 2019.
Muskat Ottonel adds its typical perfume to this smoothly rich wine. It has great density in its rich fruit flavors of apricots, sweet oranges and an exotic edge of rosewater.
Muskateller is a powerhouse Muscat grape, chock full of buoyant stone fruit, melon and floral aromas. It's an unabashedly fruity, flamboyantly forward grape, but this off-dry example is brisk and balanced.
Muskmelon and lime flavors start off tasting sweet, but are quickly reined in by brisk acidity, finishing chalky and tart. This is a fine Riesling, yet slightly disappointing in the context of previous vintages.
Musky aromas of lychee and orange are easy to peg as Torrontés. On the palate, there's zest and acid but not much substance. Tangy and tropical in flavors, and shallow in body, this is just o.k. Includes 5% Malbec for color.
Musky aromas of red apple skins and stone fruits are mild but mostly clean. This Shiraz-Cabernet blend feels solid and full for rosé. Peppery, leafy flavors of spiced berry, apple and olive finish chunky, dry and slightly bitter.
Musky aromas of white flowers and mustard come before a lean, lemony, restricted palate. Melon, lychee and lime flavors are tropical and slightly oily, with mustardy notes coming back on the finish.
Musky floral perfume accents fresher tones of crisp green melon and lime on the palate of this zippy Pinot Blanc. Dry in style with a delicacy of texture, it finishes brisk and spry. Drink now through 2018.
Musky floral, spice and cherry-blossom notes meld in the exuberant bouquet of this aromatic auslese. It's blossomy on the palate as well, and luscious, with sweet peach and yellow cherry flavors. It's unabashedly lavish, but balanced by a streak of citrus acidity and a long, lingering finish.
Musky hints of apricots mingle with honeyed botrytis notes. The palate reveals a luscious, mellifluous sweetness that is carried by a fine seam of pure, citric acidity. This Beerenauslese treads lighter than a TBA, making it suitable for the less rich, less sweet occasions. This is to be celebrated for its core of citric purity which makes all the apricot richness sing, echoing long after the last drop.
Musky in leather, tobacco and black tea, this wine is juicy in currant and cranberry before finishing a tad flat. From a robust mountain appellation, it's surprisingly resolved in terms of tannin and the oak is relatively restrained.
Musky notes of dried sage and white flower are followed by aromas of white peach and almond skin. There's a touch of white pepper on the close that gives the wine extra lift and intensity. The wine ends with a delicate touch of peach sweetness.
Musky orange and grapefruit aromas include asparagus and bell pepper scents. This is flat in feel, with mostly vegetal flavors of asparagus and green bean.
Musky pear aromas start things off, but the flavors are in sharper focus—a blend of pears and green herbs, finishing with a touch of anise. A bit sweet-tasting, so serve well-chilled as an apéritif. Best Buy.
Musky rose and melon scents meld into slightly confectionery pastry tones on the nose of this aromatic Riesling. The palate is brisk and dry, but nectarine and peach flavors penetrate deeply. Cool strikes of acid and minerality accentuate the finish. Drink now through 2019.
Musky rose petal and potpourri aromas perfume this elegant, full-bodied Gewürztraminer. It's not intensely concentrated on the palate, but fresh peach and tangerine flavors are brisk, bright and enjoyable.
Musky spiced pear and melon aromas lead off, backed up by lush ripe pear and melon flavors. Finishes with a tasty blend of tart pineapple and peppery, clove-like spice.
Musky tropical-fruit aromas carry the nose. The palate is exceedingly foamy and rough, while short flavors of clover, papaya and nutmeg turn bitter then hollow on the finish.
Musky violet perfume and dusty mineral tones collide on the nose of this slightly sweet Gewürztraminer. Deft body and fresh tangerine and grapefruit flavors are pleasing but the finish is a bit earthy and muddy.
Musky, floral perfume introduces this bright, candied Riesling full of sweet pink grapefruit and tangerine flavors. Crisp acidity freshens the mid palate but the finish is a touch caramelized. Drink now.
Musky, heady notes of ripeness move within the pear scent of this serious Federspiel. Their richness is countered by grapefruit peel that gives verve and nerve to the entire wine, corsetting its ripeness with delicious citric acidity. There is a phenolic dimension, too, but that fizzling citrus freshness is just so much fun. This will stay fresh and exciting for a long time. Drink from 2016.
Musky, herbaceous tones juxtapose against candied fruit flavors in this dry, sprightly wine. It's peachy, forward and simple, but fun for its carefree, flirtatious nature.
Musky, spicy and reasonably complex on the nose, this recent entrant into the ranks of realistically priced Riesling is a bit chunky in the mouth, but offers satisfying apple, melon and citrus flavors.
Musky, spicy notes of pineapple and clove set the stage, expanding on the palate alongside waves of cinnamon, vanilla and peach. It's relatively full in body, with a silky texture and a long, clean, refreshing finish. Drink now–2025.
Mustard-seed aromas pierce the nose, which otherwise is mostly apple and pineapple. Lemon, green apple and passion fruit flavors are accented by the lightest touch of oregano and basil. For a cru, it's rather simple, with extremely light fruit on the finish and very little length or substance to the back end.
Musty aromas of saddle leather combine with cherry soda on the nose, and the flavors prove a bit thin, with cherry, raspberry and blackberry present amidst tart tannins. The finish is quick.
Mute on the nose, but heavy in the mouth, with grapefruit and pickled flavors. Finishes pickled and pithy. Already old.
Muted and diluted, this wine is missing structure and fruit, leaving dullness to the palate. Black currant and blackberry do their best to shine, amid toasty oak.
Muted and simple, a Petite Sirah that's oaky and has some sage and blackberry going on but a bit of a bitter finish.
Muted aromas of blueberry and spice carry through into flavors that are equally tight-lipped. A charred-herb flavor imparts a bitter sensation, with bristly tannins framing the soft fruit core.
Muted aromas of red currant, raspberry and baking spice comes forth more on the structured palate. Flavors also evoke something woody and tobacco like, with hints of cinnamon.
Muted aromas of tart gooseberry and lime peel dance in the bouquet, while pithy flavors of plum skin, currant and citrus rind unfold on the lightweight, slightly astringent palate. Pleasant hints of fresh herbs and saline make a fleeting impression on the close.
Muted aromas of toast, oak, crème caramel and a hint of aromatic herb lead the nose. The full-bodied palate doles out acacia honey, dried fig and vanilla. It's rather shy on freshness and very sweet but not quite cloying.
Muted aromas of toasted almond, caramel and toasted almond carry over to the palate along with a note of honey. It's structured but also rather evolved without much fruit richness remaining.
Muted aromas rise from the glass to reveal wild strawberry and floral rose notes in this wine. Crisp, underlying acidity and strong, present tannins support its ripeness and concentration, the body medium and the oak well-integrated.
Muted aromas slowly unfold in this full-bodied, ripe white blended with 17% Sauvignon Blanc. A gravelly texture and mineral undertone curb its peach and fig flavors, which take time to open in the glass.
Muted aromas suggesting vanilla, cassis and dark spice emerge in the glass while the palate shows roasted coffee bean and dried black cherry. Dusty tannins give it mouth-puckering astringency. Drink through 2016.
Muted aromatically at first, pushing to impart rose, sage and violet, this red offers an edginess of tobacco leaf and peppery meat. Structured acidity provides appreciated support and a contrast to medium-sized tannin.
Muted aromatically, it has a light, bright core of cherry lurking in the layers of juicy spice. The grapes come from the Klindt and Wiley Vineyards. Let it breathe or decant before drinking, and enjoy it soon.
Muted aromatically, the wine is still generous in bright red fruit flavors, mostly strawberry-rhubarb and savory pomegranate, with accompanying layers of allspice. On the midpalate is the suggestion of vanilla before the finish delves into herbal, slightly sour territory.
Muted aromatics frame the entry of this wine, a concentration of baked raspberry and blackberry at its core. Smooth and soft, with minimal presence of oak, it's a fairly elegant expression of the grape.
Muted aromatics hide beneath thick, leathery tannins and a puckering structure of crisp red currant and cranberry in this full-bodied wine that will benefit from time. Cellar through 2020.
Muted aromatics slowly reveal a full-bodied gritty texture of minerality that becomes crisp in the glass. Floral apple blossom, green apple and vanilla combine for a juicy palate of fruit and succulence.
Muted aromatics tease on the nose before chewy texture and full-bodied weight enter the scene. Deceptively light and airy at first, the wine then delves into a hearty taste of marzipan and oak.
Muted at first, this wine opens up nicely with time. Sweet, ripe and easy on the finish, its core is full of black pepper and clove. The grapes are sourced from several distinctive vineyards in Mendocino County. Drink it with a steak.
Muted at first, this wine slowly opens, revealing a suggestion of oak, generous tropical fruit and honeydew melon. Medium to fuller-bodied in style, it holds back before going over the edge, maintaining a nice structure through the finish.
Muted berry aromas expand to show some cassis. Flavors of chocolaty oak and pepper blend with blackberry and cassis, while this finishes long and spicy. Nothing about this screams out for individual attention, but the sum of its parts amounts to something very good.
Muted black plum teases from the nose of this wine, a blend of 73% Cabernet Sauvignon, 16% Merlot, 8% Cabernet Franc and 3% Petit Verdot. Amidst a wall of dusty tannins still needing time to soften, you'll find clove, blackberry and a treasure trove of chocolate and vanilla.
Muted citrus and white-fruit aromas blend on the nose with briny sea notes. This offers a plump palate and flavors of bitter citrus, salt and pepper. A sense of citrus skins creates pulling tension on the finish.
Muted florals make way for a creamy, lush and moderately weighty white wine. The measured acidity supports ripe, fruity flavors of fig and Bosc pear.
Muted in somewhat floral sensibilities, this wine features a low dose of oak behind its blend of Merlot, Syrah, Petit Verdot, Cabernet Sauvignon and Malbec. Despite the preponderance of grapes, it somehow lacks fruit and manages to hit but one note, making for a soft, approachable and straightforward wine.
Muted on the nose and palate, with dusty notes of mealy apples, this full-bodied, dry blend of Cab Franc and Malbec finishes with just a whisper of dried cherry and strawberry flavors. Drink now.
Muted on the nose, this bottling eventually shows a root-beer-float aroma with touches of thyme and dill. Tart red-fruit flavors blend with vanilla on the thin palate.
Muted on the nose, this is a spicy, somewhat austere wine, shy in red berry fruit and soft tannins. From a 1,500-foot elevation vineyard, it lacks the power of some of its competitors, yet offers a balanced, less in-your-face take on the variety.
Muted on the nose, this light-bodied effort is velvety in texture, with a bite of tannin met by equal parts acidity and freshness. Cranberry and black tea highlight the appealing flavor profile.
Muted on the nose, this offers shy notes of anise and fennel that arises out of the glass over time, buoyed by a generous proportion of golden apple and honey. It veers briny around the full-bodied finish.
Muted on the nose, this soft wine co-fermented with 9% Petite Sirah offers rich red cherry, blackberry and layers of clove and lavender. Lush, it finishes in firm tannins and oak.
Muted on the nose, this tightly wound white is thickly textured yet light bodied in fruit and power. Apple and melon are the stars of the show, gently riding a wave of chalky tannin.
Muted on the nose, with flavors of apple and white gumdrops, and finishing with hints of butter and anise.
Muted scents of orchard fruit and a touch of almond lead the nose. The vibrant palate offers pear, citrus zest and mineral accompanied by bracing acidity.
Muted, broad orchard fruit and lemon flavors are etched with acids that become more lifted on the finish. An easy-drinking wine to pair with mild white fish, like tilapia.
Muted, soft scents of green apple, orange peel and underripe banana dance on the nose, while the zippy, prickly palate offers pithy flavors of citrus zest, ending slightly bitter. Drink now.
Muted, with a strong suggestion of chocolate and mocha, this is thin, indistinguishable red.
My bottle was sulfury on opening, but it blew off quickly. Then the wine revealed itself as very soft and somewhat simple, although dry. It shows modest flavors of ripe crushed summer blackberries and pepper.
My favorite 2014 Cornas from Jean-Luc Colombo, this boasts an intoxicating perfume of peppery spice, anise and blackberry-plum liqueur. It's elegant on the palate despite the ripe fruit, with silky tannins that belie the wine's intensity and length. Drink now–2030.
My favorite of Grant Taylor's 2008s, the Bannockburn bottling displays elegant lacings of vanilla and cinnamon over black cherries, then adds subtle meaty and herbal nuances. It's medium bodied and supple in texture, with a long, silky finish. Drink now–2015.
My favorite of the 2005 releases from Gypsy Dancer, this is a complex wine that seems to be holding back, like a fine race horse at the starting gate. It's got the concentrated core of cherry fruit, which leads into mixed berries, toast, spice and more. A light earthy streak supports notes of root and soil, and the midpalate is a bit subdued, but the flavors come roaring back at the end, gaining strength and suggesting that this is a wine to cellar for some years.
My least favorite of the 2005 CH Grenaches, the Blewitt Springs is still an impressive wine. Dark fruit aromas and flavors of blueberry, blackberry and plum are accented by hints of dried spices and pepper. It's creamy on the midpalate, then firms up on the finish, where a touch of heat is detectable. Drink 2010–2018.
My Moon is a thin and watery Sauvignon that offers just enough aromatic intensity in terms of peach, sage and honey to make it mildly interesting. Pair with with spicy Thai spring rolls.
My, how pricy wines from this vineyard have become. This release is rather herbal and earthy, with mushroomy, beet and black cherry flavors with an edge of sweet dried tomato. It's very dry and well-balanced, with considerable oak. Brims with young, firm acids and is a hopeful cellar candidate.
Mysteriously smoky on the nose, with an earthy sheen of crushed stones and steel. Just off-dry and fairly lean in style, it's surprisingly penetrating on the palate, with crisp lime and white peach flavors that linger.
Négrette gives its typical earthy character to this spicy, fruity wine. It's full in the mouth, aromatic with black fruits bolstered by a light tannic edge. Drink now.
Nabucco is a blend of Barbera and Merlot that offers a pretty dark appearance and fresh notes of cherry, blackberry tart and tobacco. The tannins are smooth and long and there's a pretty touch of acidity on the close.
Nacional Vintage Port comes from a small parcel of ungrafted vines on a series of terraces at the Noval estate. It is a legendary wine, produced only occasionally. This wine is still impressively young and shows that it will age for decades. With its dark black fruits and succulent tannins, it is powerful and concentrated. Drink this wine from 2021 and for many years.
Nadal is approximately 50% Grenache, 40% Syrah and 10% Mourvèdre. Like the 2009 Persia, it's a dark, intensely concentrated wine that's tight and ungiving but opens up to reveal notes of asphalt, earth, plum and espresso. It's full bodied and richly tannic, with a long, velvety finish. Drink now–2025.
Nadir is an impressive rendition of Syrah that delivers round, sweet aromas of blackberry, cherry, rum cake and smoked bacon. The high quality of the mouthfeel also sets this wine apart: It is soft, modern and very rich.
Naggiar has done a nice job here with its estate-grown Malbec, its aromatics plush with plum and black fruit, a touch of baking spice and vanilla capped off by a streak of anise and chocolate at the end.
Naggiar makes at least 15 wines from its estate vineyard, and really hit a home run with this classic that should have a long life ahead of it. The color is dark and intense right to the rim, while aromas blend a subtle spiciness with bold and complex fruit notes. Flavors convey concentrated dark chocolate, black cherry and espresso. It's enjoyable now with big proteins, but will be best after 2020.
Nail polish and mulchy fruit don't do a lot to help the wine along. The palate is sweet, cloying and creamy, with milk chocolate flavors on top of simple plum and cherry. Sweet and a bar-worthy red at best.
Nambrot (a Bordeaux-inspired blend) is characterized by thick density and ripe fruit flavors of blackberry, plums and dried currants. The mouth is firm and solid and the wine has thick, drying tannins and a very long finish. This is a beautifully evolved and elegant wine.
Nambrot features inviting aromas of sweet cherry, vanilla bean and espresso grinds. The wine is sweet and succulent in the mouth with blueberry flavors and a long, spicy finish.
Name and reputation get you only so far, as this underwhelming offering from a poor vintage proves. Compact stewy aromas of baked berry fruits and asphalt are the appetizer. A main course of chunky jammy stewy berry and prune flavors finishes with a desiccated essence. Unico is known to age for decades, but not this vintage. Drink now for what it's worth.
Name checking an old stretch of Lodi highway, this Cab has more red cherry fruit than black as well as a noticeable trace of cedar, lacking in structure and acidity perhaps but decent enough—and very fairly priced—to pop open with a midweek steak. The grapes used are Lodi Rules certified green sustainable.
Named “new world” to recognize Portugal's great contribution to discovery, the wine itself is more traditional. It is a ripe blend of local varieties, fully integrated with black currant fruits and just a hint of a dry core of tannins. Drink now.
Named after a blue butterfly that is found in the vineyard, this wine, made from organically grown grapes, is bright, crisp and possibly too young. It has a really fresh, mineral character, very tangy with lemon zest and pink grapefruit. It will be even better in a few months, so drink from 2016.
Named after a green oak (Eouve in the local Provencal language), this wine is brightly aromatic, with a caramel flavor and tight acidity. The 15% Cabernet Sauvignon in the blend has given the wine some structure, which needs to soften a little. Drink from late 2017.
Named after a grower who believed in allowing nature to speak in his wines, this rich, round and ripe wine is full of red berry and black-cherry flavors. It is lightly textured and can age, with its structure and acidity giving a youthful freshness at this stage. Drink from late 2016.
Named after a local aristocrat, this wine is soft, fruity and fresh. Red berry fruits are light and crisp. Behind them, gentle tannins give a hint of structure. The wine is ready to drink.
Named after a local landmark, this is rich for a Vinho Verde, a soft blend of Alvarinho and Trajadura that brings out white fruits as well as a more citrus character. It's very aromatic, fruity and worth keeping a few months.
Named after a local order of monks in the Middle Ages, the wine is rounded and easy. The gentle fruitiness gives the wine a zing of acidity. That's balanced by the open and smooth texture and flavors of creamed apple. Drink now.
Named after a local volcanic rock formation, this wine is a delicious blend of Aragonez (aka Tempranillo) and Touriga Nacional. It is rich and smooth with black fruits, soft tannins and an aftertaste that is lively with acidity. The wine is ready to drink.
Named after a mistress of King João V of Portugal, this beautiful, ripe wine is packed with apricot and juicy mango flavors as well as just the right amount of acidity. It's a rich wine, full in the mouth and generous. The finish has some freshness, although it is the broad flavors that stand out. Drink from 2016.
Named after a parcel of land that obviously appeals to blackbirds (merle in French), this is the entry-level rosé of this estate. It is produced from young vines that gives a simple, fruity character with plenty of acidity and a tangy orange flavor. Drink now.
Named after a parcel of vines, this youthful, fruity wine is on its way to being delicious. It has a proper steely character, shot through with acidity and minerality while the citrus character is strong and firm. Drink from 2015.
Named after a pioneer of wood-aged Sauvignon Blanc, this wine has toast as well as rounded fruit. The subtle wood focuses on enriching the fruit and bringing out its steel and citrus character. The wine can certainly age, drink until 2020.
Named after a Portuguese dance, this fresh, fruitcake and blackberry-flavored wine is easily ready to drink, a wine that powers through with its sweet, juicy fruit and final acidity.
Named after a property that Bill Foley's family owns in Texas, this kicks off with citrusy crème brûlée and tight honey elements on the nose. It opens softly with French toast on the palate, then tightens up with limestone minerality and lemon rind acidity. Just enough buttery vanilla lingers into the finish.
Named after a Roman centurion rather than a god of love, Saint-Amour produces structured Beaujolais. With its solid tannins and firm structure, this wine proves the point. It is concentrated, with acids and minerally red fruits dominating at the moment. It needs to age for 1–2 years.
Named after a traditional costume of the Wachau, the Kalmuck range of wines offers bright, crisp fruit and green berry flavors. There is an attractive touch of pepper, but this is more about primary, refreshing fruit flavors.
Named after a traditional Douro dance, this wine is ripe and spicy, with new wood flavors. It has a soft structure that allows the vibrant berry fruits to come through strongly. Both the fruit and the wood aging say this wine is too young, so drink from 2017.
Named after a traditional Portuguese dance, the wine is full of red fruits, soft tannins with a rich texture. It is made to be drunk young, its red berry and red-currant fruits well integrated into the structure and acidity. Drink now.
Named after a traditional Portuguese dance, this open wine is full of generous fruits and soft tannins. It has structure inevitable in a Douro wine, but its light touch makes the wine remarkably food friendly. Screwcap.
Named after a trail in the Grand Canyon, this Napa-made bottling shows Japanese pear and cracked vanilla candy on a complex nose. It offers ample amounts of minerality, from slate to chalk, on the palate, followed by smoked stone fruit in the middle and pencil-lead elements toward the finish.
Named after a work by the Chilean poet Vicente Huidobro, this spicy, earthy, slightly herbal blend of mostly Carmenère and Carignan offers aromas of tobacco, licorice root and anise. The palate is tight and fresh, but with padding. Earthy berry, hoja santa and tobacco flavors finish with a touch of oak and related graphite. Drink through 2023.
Named after a young goat in early Indo-European mythology, this full-bodied, ripe wine has yellow fruits as well as red-berry flavors. A pepper edge contrasts with the fruitiness and gives the wine a rich texture. The fruit and acidity come through strongly at the end.
Named after Alain Thiénot's daughter Garance, this is rich and full of delicious fruit. Well aged, it is just developing some secondary flavors that complement the ripe apple and crisp grapefruit flavors. The mineral tang on the finish adds a bit of levity. Drink now.
Named after an 18th-century French admiral, this wine is made by the Gilardi family. It's a ripe, dry and sustaining wine that has ripe spice and pepper, fresh red fruits and a keenly refreshing aftertaste. It is ready to drink.
Named after an ancestor of the present owner who became a saint, this wine is soft, spicy and smoky, although with excessive acidity. The wine is ready to drink.
Named after an ancestor of the present owners who became a Catholic saint, this wine comes from a vast aristocratic estate northeast of Lisbon. It's dense and fruity, full of tannins and dark plum flavor. Spicy and perfumed, it's drinkable now but will be better from 2018.
Named after an ancestor who pioneered using oak barrels for maturing Sauvignon Blanc, the wine is, of course, wood aged. It is also ripe with yellow fruits, spice and vanilla. Apricot is cut with more tangy orange zest and finished with acidity. This is a concentrated wine that is just ready to drink.
Named after an Arabic battle cry and now an expression that's shouted at wine festivals, the wine is lightly wood aged, ripe although with a stalky edge. It's easy and ready to drink.
Named after an old parcel of vines on the estate, the wine is ripe, and flavored with black currant and red berry. Its tannic character and tight line of acidity gives it a crisp and fruity finish. Drink now.
Named after Bill Foley's jingle-writing mother , this wine sings, starting with the starry shine in the glass. Aromas of light salmon brittle turn to apple blossoms, and then a sip reveals sea salt, lemon rind and poached apple, with a nutty macadamia paste note throughout.
Named after César the sculptor and not Caesar the Roman emperor, the wine has a strongly herbal character that seems to come from the superripe fruit as well as the landscape around Monte Sainte-Victoire. It is certainly rich, although the acidity balances out the spice and pepper character. Drink now.
Named after Danie de Wet's wife, this elegant Chardonnay balances smooth fruit with crisp acidity and a spice-and-toast finish. There have been better, more concentrated, vintages of this wine—notably the 1998 and 1993—but it will develop well over the next four or five years.
Named after David Moreau's mother, Simone, this old-vine wine is concentrated, with sweet-tasting fruit and spicy tannins. The tight acidity gives a delicious lift to the red berry flavors.
Named after Emile Boeckel's great-grandmother, Clos Eugénie is a parcel of vines on chalky soil, producing this rich, full-bodied wine. A good tranche of minerality gives the wine an edge while the lively fruits and acidity add brightness. Drink from 2016.
Named after enologist Benjamin Cooker, this wine was aged in egg-shaped cement tanks. Pure Malbec that is rich, rounded with spice and firm tannins, it has a generous, spacious character that is beginning to develop. With a dark background to the black-currant fruits, this needs to age. Drink from 2018.
Named after Etna's most infamous eruption that lasted for 10 years, this elegant wine offers aromas of rose, violet and red berry. The silky, subtle palate delivers wild cherry, raspberry and white pepper flavors alongside supple tannins. Drink through 2018.
Named after famed Horse Heaven Hills grower Mimi Nye, this wine brings aromas of toast, custard and pineapple. Fruit and barrel flavors weave together on the palate, carrying through the finish.
Named after family members called Maria, this is a limited-edition wine, very smooth and rich, offering its character slowly. It has complex acidity, smoky tannins and a hugely dense extracted texture. It needs aging over 5–6 years.
Named after fashion designer Alberta Ferretti, this oak-aged Chardonnay delivers layers of soft, ripe mango and pineapple. The mouthfeel is thick and creamy.
Named after founder Iris Rideau's mother, Olivia Daliet, this impressive bottling shows dense and initially shy aromas of blueberry, blackcurrant, charred rosemary and cola on the nose. There's a lot of charcoal amd zesty purple fruit to the sip, with juicy acidity presenting poppyseed flavors.
Named after historic figures and philosophers, the wine is a serious take on Muscadet. With its ripe fruits, it is dense and textured. Spice and pepper show alongside the smooth fruit. This complex wine is now properly aged and ready to drink.
Named after its winemaker, Domingos Soares Franco, this is a powerful, concentrated wine. Still very young, it is full of blackberry fruits that need time to fully integrate into the dry tannins and layered wood notes. It's a dense wine with great potential. Drink from 2016.
Named after Jean-Luc Thunevin's reputation as being the bad boy of Saint-Emilion (because he broke into the hallowed aristocracy), the wine is produced from his own vines. It is a rich wine, full of great ripe fruits and dark tannins, concentrated and with some aging potential. Drink from 2018.
Named after João Maria, born in 2004, this Cabernet/Syrah blend is a dark, solid wine, a powerhouse of new wood, dry tannins and a burst of juicy, black, intense fruits. It has a touch of pepper as well as perfumed, polished wood and final spice. Produced in half bottles and magnums.
Named after King Henri IV, this is a powerful, ripe and still-structured wine. Big, rich tannins push the structure forward and boost the full black-plum flavors. It is complex, dense and still needing time. Drink from 2018.
Named after Léonie  Duchêne, one of the founders of this producer, this wine is soft, although with a drier character than in the past. It has apple fruitiness that is enhanced by almonds and a touch of spice. Drink now.
Named after Léonie Duchêne, one of the founders of the company, this is a toasty bottling. It has an onion-skin pink color and delicate aromas of red fruits which show on the palate, along with a crisp and dry acidity. Ready to drink.
Named after Léonie Duchêne, one of the founders of the house in 1868, this pale-colored rosé is well balanced with a touch of almonds as well as red-berry fruit flavors. There is an attractive crispness to it and a mineral edge that gives the wine structure. Drink now.
Named after local nobility in the city of Borba, this is a popular brand in Portugal. In its white manifestation, the wine is soft, very clean, with pear and cinnamon flavors, the texture just moving toward fat, but working well as a food wine.
Named after Luc de Conti's father Albert, this is a structured and firm wine. It has juicy black-currant fruits that are concentrated by tannins and lifted by bright acidity. The wine is firm, impressive and aging well, although not yet ready, so drink from 2018.
Named after Madeleine Herbeau, co-owner of the estate, this wine is a balanced, clean and crisp. It has intense red currant acidity allied to warmer strawberry flavors. The aftertaste is packed with bright fruit.
Named after neighboring winery owner Mike Etzel (Beaux Frères), this exceptional wine is brilliantly focused and rippling with muscular depth. The palate is etched with blackberry and black cherry fruit, immersed in lush vanilla, coffee and caramel tones. It's instantly gratifying, impossibly seductive and exceptional in every way.
Named after one of the best vineyards of Moulin-à-Vent, the wine is dark and dense with ripe black fruits and a generous texture. It has blackberry flavors, laced with acidity and structured still with some tannins. Drink from late 2017.
Named after one of the fastest race horses to compete in Italy, Varenne is a tight and complex expression of Chardonnay with bright fruit tones and peach followed by cooling acidity and creamy thickness. A light passage in oak gives it extra staying power on the finish.
Named after one of the Merovingian kings of the Franks (7th century), this wine is somewhat more modern in style than that. In fact with its ripe red and black-cherry fruits and balanced, smoky tannins, it's a wine to drink now. It will age though, until 2020.
Named after one of the old names for the Mondego River (which flows past the estate), this blend of the red grapes of the Dão, is aromatic, with a touch of barnyard as well as red fruits. Light wood aging has smoothed some of the fruit tannins and added spice. Drink now.
Named after one of the Three Musketeers, this is a simple, rounded but dense wine, with hints of dry fruit topped by rounded, soft, black flavors. A great value, it has open flavors with spice and a juicy, smoky aftertaste.
Named after Roman emperor Probus, who allowed the replanting of vines in France, this finely mature wine is smooth, with a dry core. That structure supports secondary flavors and spice, which add to its juicy acidity and overall richness. Drink now.
Named after Rudolf and Anita Schwarzböck's son, this is a big—almost too big—wine. It is full of Grüner's pepper character but less of the fruit. So rich, ripe and dense, it offers a full mouth style that is likely to age quickly now. Screwcap.
Named after Siza Vieira, the architect of the modern Adega Mayor winery, this dense, darkly colored wine is hugely ripe, with great fruits and rich coffee and spice flavors. It's a wine that perfectly fits the adjective opulent, powered by great fruits and dense tannins, with fine aging potential. Drink from 2017.
Named after the 13th-century crusading Archbishop of Reims, this is Aubry's top cuvée. It is just coming into its own, filling out with ripe white and yellow fruits while keeping a tight, fresh edge. It is full in the mouth, creamy in texture and still able to age. Drink now and until 2022.
Named after the 13th-century house at the center of the estate, this is a rich, full-bodied wine. With citrus flavors at its heart, it also shows a texture that gives minerality from the granite soil, followed by juicy yellow fruits and finishing with intense acidity. Give this wine until mid-2015 to settle down.
Named after the 15th century owner of this estate, the wine comes from a selection of the best parcels. With impressive tannins, a dense structure and rich bold black fruits, this is a powerful wine. It is full of ripe fruit with a mineral texture and has a good future. Drink from 2021.
Named after the 18th Century Russian tsar, Peter the Great, this wine is tannic and structured, with a fine balance of black fruit. The Merlot in the blend, which softens the Malbec, has also added a strongly rich and fruity character. Drink from 2019.
Named after the 18th Russian Tsar, Peter the Great, this is serious, powerful wine. It's a powerhouse of ripe fruits, blackberries, dark plums and solid tannins. With a solid, firm background of wood and spice as well as acidity, it's concentrated and needing to age. Drink from 2018.
Named after the almost gold appearance of the Chardonnay vines at harvest time, this is a soft wine, with hints of the mineral tang that embodies Pouilly Fuissé. It has pear and white peach fruit flavors, soft and ready to drink.
Named after the barn owl (Tyto alba) that nests in the woods of the Lezirias estate, this has great tannins that give shape to the dense black fruits. With a powerful structure and so much of the Touriga Nacional perfumes, this is a wine for aging. Drink from 2018.
Named after the Bay of Biscay near Gascony, this wine is light, fruity and crisp. It has an herbal character, refreshing green fruit and lively acidity. Drink now.
Named after the blending of Steelhead Run and Ox vineyard blocks, this appealing wine is fresh and varietal with notes of ripe peach and herbs. Aged six months in stainless steel and coming in at a low 12% alcohol, the fruit concentration is lighter in style but still offers enjoyment.
Named after the boats that used to transport wine from the Douro vineyards to the cellars in Oporto, the wine is a smooth, ripe blend of Touriga Franca, Tinta Roriz and Touriga Nacional. It has rounded berry fruits and attractive acidity. Drink now.
Named after the chalky land where the grapes for this wine are grown, this is a ripe, red-fruit-flavored wine, It also has a tight, mineral texture that comes from the terrain, a crisp edge and packed acidity. Winemaker Charles Rouy has made what is almost a rosé to age and will certainly be better from the end of 2016.
Named after the chapel of Château la Gordonne, which is an historic monument, this wine is a rich rendition of ripe red fruits and a generous texture. It is concentrated, with a tannic edge that gives bite to the aftertaste. It could even age a few months and will be great with the Thanksgiving turkey.
Named after the cherry trees that edge this vineyard, the wine is rich and structured. It has concentrated butts and ripe black-cherry flavors. Full bodied and with an aging potential, this fine wine should be drunk from 2018.
Named after the church which is next to the Brocard winery, this crisp fruity wine is lively with acidity, lemon and apple fruits and a light tangy texture. The wine becomes more ripe as it opens up showing peach and apricot flavors at the end. Drink now.
Named after the Citroën 2CV car still sometimes seen on French roads, this lightly tannic wine has black fruits and a stalky structure that serves as a reminder that Malbec can produce structured wines. As a contrast, the fruit and acidity at the end give a lift, so that the wine is ready to drink.
Named after the city of Evora, capital of Alentejo and close to the winery, this is a finely made impressive wine. While it is rich, it's ripe, smooth and packed with berry fruits as well as balanced tannins. It is still developing and although it can be drunk soon, it will be better aged for several more years. Ideally, wait until 2018.
Named after the convent of Tomar, a home to the medieval Knights Templar (now a national monument), this is a ripe structured wine that benefits from the Cabernet Sauvignon and Touriga Nacional in the blend. Full and rich and with the ability to age, the wine is serious and full of fruit. Drink now.
Named after the creation of the estate in 1610, this is a big, rich and extracted wine. The tough tannins need to soften further, with a powerful core of dryness. As it develops, the wine will reveal more of the rich red fruits and juicy final acidity that are there. Drink from 2017.
Named after the crickets whose sound is heard in the Dão region in summer, this soft wine has a ripe texture and generous black fruits. Its acidity is balanced to give the wine weight. Drink now.
Named after the crickets, or cicadas, whose song fills the summer nights, this soft and lightly perfumed wine has citrus and apple fruit flavors, a tangy, flinty texture and plenty of acidity. Drink now.
Named after the crows that fly on the Campolargo estate, this is a warm, ripely fruity wine with sweet flavors and soft tannins. It is ready to drink, a delicious winter warmer.
Named after the current generation's grandmother, this wine comes from family vines. It is crisp with the strong mineral character typical of the vintage. The acidity and citrus fruits are up front and ready to drink now.
Named after the daughter of owner Alain Thiénot, this Champagne comes from the Montagne de Reims. Full and rich, it is mature with toast and almond flavors as much as fruit. The vanilla flavor is balanced by the acidity and tight, zesty aftertaste. Drink now.
Named after the daughter of owner Alain Thiénot, this elegant Champagne from grapes grown on the Montagne de Reims is just reaching maturity. It shows structure as well as ripe white fruits, with a citrus background. Drink now.
Named after the daughter of owner Cristiano van Zeller, this wine serendipitously has Tinta Francisca in the blend. It's a major statement of the quality of old vines on tough soil that marks the Douro. Big tannins and a dark, brooding character show the youth of the wine, while the powerful structure promises long aging. Drink from 2019.
Named after the daughter of the house, this wine comes from old Chardonnay vines on the Montagne de Reims. The palate is full of apple and citrus flavors, along with a rich apricot note. It has weight and richness to balance intense minerality. A deliciously full wine, it is ready to drink now but will continue to improve through 2022.
Named after the delicious perfume that wafts across the vineyards in the evening, Egarade is a fine example of how close in character Crémant de Bourgogne is to many Champagnes. It has just the right steely character, crisp and structured, a very mineral feel to the aftertaste.
Named after the district of Paris where the food and wine markets were located, this is an attractive, fruity wine. It has apricot, banana and spice flavors, lifted by some perfumed acidity. It is a warm style of Chardonnay that is ready to drink.
Named after the dovecote on the Vesuvio estate, this wine comes from low-yield vines. It is certainly concentrated while preserving plenty of open fruit. The black-cherry and blackberry flavors are combined with some firm dry tannins that will allow the wine to age further. Drink from 2019.
Named after the dry wind that blows through the Jurançon vineyards, this light, poised sweet wine has typical freshness, the botrytis never cloying but immersed in currants, fresh apricots. The wine has a lively, buoyant, sweet character.
Named after the endangered Black Wheatear bird that nests in the Duorum vineyards, this wine is seriously powerful and dense. It has a dark structure, tannins that will still take time to soften. Black plums and dark berries are lifted with acidity, showing the potential of this wine. Drink from 2019.
Named after the entry to the luxury Calçada hotel in Amarante in southern Vinho Verde, this fragrant, fresh and fruity wine is just off dry. It has a good balance of fruit, tangy texture and acidity. Drink now.
Named after the Estrela mountain range that lies on the east of the Dão, this structured, mineral-driven wine is firm yet packed with juicy red berries and currants that give a fragrant, juicy character. It needs more time, so drink from 2017.
Named after the famed vineyard's south-facing slopes, this vintage is expertly crafted, with aromas of ripe red cherry, sandalwood, black pepper, graphite, purple flowers and damp pine needles. It's complex, with dark red fruit and tickling cardamom spice set against fine-grained tannins. Quite precise and tight now, the violet and rose petal elements will expand beautifully with time, so drink 2019–2025.
Named after the family's grandfather, this blend of Cabernet Sauvignon, Merlot and Petit Verdot is still young, but quite delicious and elegant. Aromas of lava rock, dust and cracked earth meet with black-plum fruit on the nose. The palate is framed by sticky tannins, offering concentrated elderberry, rose petal, lilac, incense and wet-riverstone flavors. It has great potential for long aging.
Named after the family that owns Rocim, this wine is ripe with soft tannins and juicy black-currant fruits. A core of dryness is surrounded by the attractive acidity. Drink now.
Named after the first Dumangin to own vineyards (in the 17th century), this is part of a limited-release family-ancestor series. From a single parcel, it is a mineral, taut wine, full of white fruits with a lemon twist. It is fresh, bright and ready to drink.
Named after the follies that were built in past centuries on the Aveleda estate, this range of wines brings together some intriguing combinations. This ripe, full wine has acidity, white pear and spice and a smooth texture.
Named after the Fonseca estate in Alentejo, this wine is impressively rich and structured. It has firm tannins that are balanced by dense black fruits and crisp acidity. A blend of Grand Noir (the local name for Baga), Trincadeira and Aragonês, it's a very complete wine, fermented in clay amphora and stone lagars. It's still maturing, so drink from 2019.
Named after the fortress at Blaye on the banks of the Gironde, the wine is easygoing and approachable. It has generous black-currant fruits, shot through with acidity, and is given structure by some dense tannins. Drink this wine from 2017.
Named after the fourth art of Kama Sutra, this wine shows Juicy Fruit gum aromas as well as banana candies and a squeeze of lemon. There is a lime-pith tension to the powerful bubblegum ripeness alongside papaya, banana and yellow melon.
Named after the fourth Marques da Alorna, a Portuguese poet of the 18th century, this powerful wine (both in terms of the wine and the heavy bottle) is hugely dense, brooding and still very young. Its tannins dominate, giving strength to the fresh blackberry flavors under all this structure. Drink from 2018.
Named after the fourth Marquesa who was a noted poet, this dense and concentrated wine is all about power and intensity. It has dark tannins, bold black fruits and super-rich wood-aged flavors. It is made to age further, and will be better from 2019.
Named after the French author who came from Provence, this wine is a bright, fruity style with pepper and caramel flavors. It has plenty of red fruits and attractive final acidity.
Named after the French king who first said that Champagne had to be bottled (thereby allowing the bubbles to be retained), this dry rosé is rich, beginning to mature and full of ripe red fruits. Hints of toast and almonds add an extra dimension to the wine's complexity. It is ready to drink.
Named after the French practice of taking a cubitainer to a cooperative and filling it up “en vrac,” this is the sort of fruity, easy-drinking wine that those French would enjoy. It has red fruits, a gentle texture and great final acidity.
Named after the French soldier who served under George Washington, this is an attractive, upright wine. Acidity and fresh cherries come through strongly along with a dry layers of tannins. It's likely to age at least a few more months, so drink from 2016.
Named after the French word for inhabitants of the Loire Valley, this crisp, medium-sweet wine has a light caramel touch over crushed strawberry fruits. It is ready to drink.
Named after the grandfather (Aïeul in the local patois) of the current owner, the wine is concentrated and powerful. It is rich wine with a smooth character that belies the dense tannins behind it. Blackberry fruit and tight acidity give this wine aging potential. Drink from 2020.
Named after the grandfather of the estate's present owners, this is a weird and wonderful blend that mixes the grapes of Bordeaux, Gaillac and places in between. Bottled without sulfur, it's fruity and juicy, with a strong edge of pepper and a touch of barnyard. Drink now.
Named after the grandfather of the present Reynolds, this oak-aged bend of Alicante Bouschet, Trincadeira and Syrah is firm and solid. It has perfumed black fruits, generous tannins and a concentrated structure. Drink from 2017.
Named after the grapes in the blend (Negroamaro, Primitivo and Cabernet Sauvignon), this easygoing, savory wine doles out juicy blackberry, black currant, black cherry and a hint of licorice. Soft, round tannins provide the framework.
Named after the gravel (Cailloux) in the vineyard, this rich and concentrated wine has ripe blackberry fruits over the firm tannins. The quality of the vintage shines through, giving the wine a sense of power and longevity. Drink from 2018.
Named after the gravel soils in which the vines are planted (and the old quarry site), this Cab is well balanced and surprisingly approachable now with flavors of blackberry, black currant leaf, cola, sandalwood and a kiss of menthol on the finish. It's soft, silky tannins linger through the long finish.
Named after the highway that joins Paris and Provence, this a light and fruity wine, crisp yet with a soft aftertaste. It stays lively right to the end.
Named after the impressive 10-mile long Vasco da Gama bridge that spans the Tagus estuary, this wine is soft, rounded and fruity. It has delicious, ready-to-drink flavors of ripe cherries and juicy plums. The fruit is sustained by the dry tannins and fresh acidity. Drink now.
Named after the King of France crowned in 1429 by Joan of Arc in Reims cathedral, this is the counterpart of the Blanc de Blancs. It's a rich wine, soft with ripe quince and yellow plum fruits. Acidity balances with the rounded, fruity aftertaste.
Named after the King of France who was crowned in Reims cathedral by Joan of Arc in 1429, this cuvée with its rounded toast and yeast flavors is attractively mature and soft. It has baked-apple flavors and a ripe, perfumed texture. The acidity at the end is gentle and rich.
Named after the King of Sweden who was born in Jesi in 1194, this elegant expression of Verdicchio opens with a bouquet of dried Spanish broom, sage and stone fruit. The palate offers peach, lemon zest and tropical fruit flavors alongside savory saline and almond notes, all supported by vibrant acidity.
Named after the kingfisher bird, this wine has a warm, yellow-fruit and ripe character. It is perfumed, with a full texture and the richness that comes from aging on the lees. Drink this ripe wine now.
Named after the Knights Templar who were headquartered in the Tejo region of Portugal in the Middle Ages, this estate has produced a fruity, soft and rounded white wine. It has an attractively aromatic character from the inclusion of Riesling and Moscatel in the blend. Wait until the end of 2015 before drinking.
Named after the Laroche winery, L'Obédiencerie, this wine is a selection from the Blanchots Grand Cru vineyard. It is rich, but endowed with a taut minerality that cuts through the ripe green plum and crisp pear flavors. It demands aging. Drink from 2020.
Named after the last Duchess of Brittany, who died 500 years ago, this single-vineyard Muscadet is smooth and soft. Apple and pear flavors give a ripe character to this open and fruity wine. Drink now.
Named after the last private owner of what is now a charitable foundation, this ripe, full Chardonnay has enormous flavors. Wood, sweet caramel and vanilla aromas are balanced on the palate with tropical fruits, peaches, apples and creamy acidity to give it a touch of freshness.
Named after the late Antonio Mastroberardino, this stunning wine opens with aromas of underbrush, dark cherry, tobacco, exotic spice and blue flower. The radiant palate seamlessly combines structure and finesse, delivering mature black cherry, juicy raspberry, white pepper, clove and licorice while bright acidity and firm, polished tannins provide balance. Hold for added complexity. Drink 2018–2033.
Named after the lightning bugs (bellugues means spark) that lived in the nearby woods, this wine is all fresh fruit and soft texture. There is a hint of caramel to go with the bright acidity and red currant fruits. The wine is a great apéritif style.
Named after the little lizards that come out in the summer, the cru wine is attractive and fruity. With acidity as well as plenty of red fruits, it is soft and cool. Drink the wine now.
Named after the local vineyards, this wine is a firm and structured blend of two French grapes. It still has a Portuguese character with its rich, juicy black fruits and dense structure. With good acidity on the finish, it is ready to drink.
Named after the lords of Hattstatt—a word that evolved to Hatschbourg—this wine comes from selected grapes. It's a medium sweet, rich wine with a smooth structure and opulent texture. Lychees and yellow fruits are cut with lime acidity to balance ripeness and freshness. It's a wine to age, drink from 2018.
Named after the Lyre style of vine training, this wine comes from the far north of Burgundy, close to Chablis. It is soft, smooth and creamy, with a light minerality and perfumed acidity. It is just right to drink now.
Named after the many lighthouses which guide sailors on the French Atlantic coast, this soft and fruity wine is made from 100% Merlot. Crisp, with plenty of red fruit, it's light and ready to drink.
Named after the many panoramic capes along the Atlantic coast of southwest France, this fine blend of Colombard, Gros Manseng and Sauvignon Blanc is bright and crisp with lively acidity and a juicy, herbal character. Drink now, preferably near the sea.
Named after the matriarch of the De Martino family, this is a tropical-influenced wine with full banana, papaya and melon flavors atop lighter-weight aromas. The finish is equally tropical in style, with creamy oak mixing with ripe banana to create a sundae-like whole. The palate is chewy and satisfying as the wine tips the scale toward full bodied. Best Buy.
Named after the matriarch of the Riboli wine family, who founded what may be the first tasting room in California, this shows light yellow fruits on the nose. The palate combines lemon and apple with a slight hue of brown spice, offering plump fruit with a tang.
Named after the medieval rulers of the village, this cru wine is firm and structured in the solid style of the appellation. It has rich black cherry and black-plum fruits that come with juicy acidity. At the same time, the tannins and the dry core promise considerable aging. Drink from 2019.
Named after the mighty Republic of Venice, Serenissima opens with sharp effervescence and bright aromas of citrus and white flower. This easy effort is crisp and clean on the finish.
Named after the mistress of Portugual's King João V who lived at this estate, the wine is a super-ripe expression of the warmth of an Alentejo wine. It is a powerful, structured although the tannins are surrounded by ripe berry and damson fruit flavors. It is ready to drink.
Named after the mother of the current grower, this wine is a Rhône-like blend of Syrah and Grenache. The result is a fresh wine with an edge of tannins that give it structure. A ripe wine, it has also preserved its crisp, bright fruitiness.
Named after the Negrel family, owners of the estate, this is the top cuvée in their range. Aging in wood gives it a surprising series of flavors ranging from caramel to spice to buttery toast. While some of the fruit is lost along the way, the wine has a rounded, very complete character that is rich and made for food.
Named after the New York City neighborhood where owner Jack Messina's ancestors first immigrated, this blend of 55% Syrah, 27% Grenache, 17% Mourvèdre and a half-percent each of Viognier and Roussanne hits the nose with notes of violet, mocha, black cherry, slate and coffee. The tannins are mouthcoating, yet allow tart flavors of cherry and boysenberry to pass through, boosted by smoke and licorice on the edges. Drink from 2018.
Named after the Nez Perce name for the Clearwater River, this blend is mostly Merlot and Cabernet Sauvignon, with some Cabernet Franc and Syrah thrown in the mix. The aromas are light, with notes of berry and sweet spices. The cherry flavors are very soft, getting a bit attenuated on the back half on this otherwise pleasant red.
Named after the officials of the French Court who were responsible for the King's cellar, this intense wine is a blend of Pinot Noir and Chardonnay. With some age it is much about secondary flavors as fruit. Spice and yeast come together with textured apple and creamed pear. The wine is on the dry side of Brut, the ripe fruit adding richness. Drink this balanced wine now.
Named after the old road that used to bring vacationers from the north to the beaches of Provence, this wine is smooth and soft, with a definite touch of sunshine in its flavors. The acidity, well in balance, is light and bright, a breeze across the red fruit flavors.
Named after the original owner of some of the Cecchi family's prime vineyards, this is a touch overripe but still offers a lot of sweet, rich fruit. Heavy prune and tar aromas announce the soft, saturated black-plum flavor profile. The finish is also soft. It doesn't seem very ageworthy.
Named after the outcropping of gravel on which the vines are planted, this second wine of Fourcas-Dupré is Merlot-based. With its smoky tannins and strong flavors of wood, it needs to fill out with the blackberry fruits that lie in the background. That won't take long and the wine will be ready to drink from late 2016.
Named after the owner's daughter, this fairly priced wine offers steely aromas that are rounded by lime, honeysuckle, kiwi and apple flesh. It's sleek and minerally on the palate, with baking soda and lime flavors, as well as a bit of struck match smokiness.
Named after the owner of the estate in the Alentejo that the Fonseca family bought in 1986, this wine is packed with firm, generous tannins and ripe, juicy black fruits. It has some oak aging that has given the wine a polished feel. With its concentration, structure and final acidity, it will age well. Drink from 2018.
Named after the parcel from which this wine originally came, it is delicate and soft. The apple and citrus fruit is light, cut easily with some acidity. The wine is ready to drink.
Named after the patron saint of wine producers, this wine is properly balanced, structured and dense. It is not a wine for long aging with its soft tannins and juicy black-fruit acidity. Drink from 2017.
Named after the pheasant (Faisão), the wine is crisp enough to be refreshing. It is medium sweet and lightly textured with orange zest. Drink now.
Named after the pilgrim route to Santiago de Compostella in Spain, this is a structured, firm wine with strong signs of wood aging. That gives it a dry core of tannins that contrast with its rich black fruit. Drink from 2020.
Named after the pine-tree aromas that come from the trees around the Dão vineyards, this wine is perfumed with structured black-currant fruits and wild-berry flavors. Its tannins and balanced concentration are just right. Drink from 2018.
Named after the Pombal, or dovecote at Vesúvio, this is a soft, ready-to-drink wine. It has attractive acidity and black currant flavors. Layers of tannins offer support while not suggesting any long-term aging. Drink from 2015.
Named after the pomegranate orchard that existed before the vines, this is a powerful, dense wine, concentrated with fruit and dark tannins. Good spice, extreme juiciness and acidity give extra character. This is for aging over 4–5 years.
Named after the Pontac family which in the 18th century owned large swathes of Bordeaux and its vineyards, this estate is based around a former hunting lodge. The wine is ripe and full, finely structured and with tight still-young acidity. Drink from 2022.
Named after the poppy that blooms in May in the Alentejo, this wine is juicy and fruity, with a light touch of tannins. It is all red berries, with an easygoing juicy character, Drink now.
Named after the Portuguese word for the sommelier's tastevin, the wine is rich with juicy red fruits. It has a firm structure that emphasizes the wine's youth showing that it should develop. Densely textured at the end, the wine will be ready to drink from 2017.
Named after the quail that inhabit the vineyard, this intensely fruity wine is ripe and full-bodied. Flavors of truffles, spice as well as black plums and berries abound. This is a serious wine for aging; keep for at least seven years, although with its great fruit it could be deliciously drinkable sooner.
Named after the quay in the heart of Oporto, this light, simple wine is full of black fruit, balanced tannins and acidity. It will be a good barbecue wine. Drink now.
Named after the range of mountains close to the Roquevale winery, this wine is ripe, soft and offers an attractive series of red fruits and rich tannins. Drink this wine now.
Named after the rare Douro golden oriole bird (which obviously likes to eat figs), this is a bright, fruity wine with light tannins that give it a delicious fresh, red fruit character. It has a smoky edge from wood aging, finely balanced and ready to drink now.
Named after the red soil of the vineyard, this wine is rich and full of generous red fruits. They are cut with the acidity of the vintage to give a crisp edge to this full-bodied wine. Spice and hedgerow fruits finish a wine that still needs to develop. Drink from 2020.
Named after the redwood tank where the first Riboli family vintners stored their best wine a century ago, this blend of 50% Cabernet Sauvignon, 20% Merlot, 16% Petit Verdot and 14% Malbec shows blueberry and slate minerality on the nose, alongside licorice and mint spices. The palate is overwhelmed by tannins, though black pepper, tobacco and charred meat flavors emerge.
Named after the river that flows past Chablis, this is a ripe, fruity wine, with yellow fruit flavors and good ripeness. Unoaked, it has good concentration as well as richness.
Named after the river that flows through the Dão region, this wine is powerful, concentrated and serious. Still young and full of tannins, it also has ripe black fruits and balancing acidity. The structure brings out the granite soil of the region, with its dark, brooding quality. This is a fine wine that needs to age. Drink from 2018.
Named after the road on which the winery sits, this wine is a blend of Cabernet Sauvignon, Merlot and Syrah. Coffee, herb and cherry aromas are followed by black olive and cherry flavors with the Syrah expressing itself prominently.
Named after the Roman emperor who allowed planting of vines in Cahors (and elsewhere in France), this wine is a fine expression of rich, concentrated Malbec. It is powered by its tannins and young black fruits at this stage and needs several years to present its full, rich and concentrated potential. From 2019, this will be a serious wine.
Named after the Roman emperor who allowed vines to be planted in Cahors, this richly perfumed wine has huge tannins that are still controlled by the equally powerful black fruits and acidity. Wood aging is still prominent along with the dry structure. Drink from 2018.
Named after the Roman name for the village of Sury-en-Vaux, the producer's home, this wine is soft and rounded. Red-berry fruits are full and ripe, lightly spiced and with an attractive fruity aftertaste. The wine is tangy, fresh and ready to drink.
Named after the ruined abbey which the vineyard surrounds, this is a smooth, generous and beautifully opulent wine. The vines, owned by the Leflaive family, give a bold, spicy wine, rich in white stone fruits, intense acidity and a firm mineral texture. There is just enough toasty flavor to give the wine extra complexity. Drink this impressive wine from 2021.
Named after the sea just across the hills from Chocapalha, this is a forward, attractively fruity wine. It is all about red fruits, light tannins, refreshing acidity and immediate drinkability.
Named after the sector in the Morgon cru where this wine comes from, it is ripe and balanced with acidity and solid tannins as well as juicy blackberry fruits. The wine needs to age. Drink from 2019.
Named after the series of vineyard terraces that rise steeply from the Lot river, this wine is soft and easily accessible. It does have the Malbec structure although this is comfortably balanced by the black fruit and acidity. The wine will be ready to drink from 2017.
Named after the shells from sea creatures that are found in much of the chalk soil of Sancerre, this crisp, mineral wine is tangy, zesty and textured. Fresh apples and gooseberry are cut by the intense acidity and tight structure. Drink from 2017.
Named after the small grey lizards that are common in Beaujolais, this is bright and friendly wine. It is soft with red fruits and balanced acidity. Perfumed and fruity, the wine is ready to drink.
Named after the soft yellow stone that dominates the central Loire vineyards, this wine is firm, and still young. It is now delicious with ripe, perfumed black fruits and juicy acidity. But it will develop and deepen, and will be worth keeping, so drink from 2017.
Named after the stagecoaches that used to travel through the Médoc, this château has produced an attractive, fruity wine in 2011. It has some tannins and firm wood-aging flavors, while the fruit is light and fresh. Drink from 2016.
Named after the steep slopes that back the Bourgeois winery, this powerful, concentrated wine shows both wonderful white and yellow fruits and a mineral character that gives a superb tension. Packed with fruit and impressively textured, it can still age. Drink from 2017.
Named after the steeply sloping vineyard, the wine is cool, crisp with tight cherry flavors. It is lined with acidity and some tannins. The wine will need another few months to soften out and become richer.
Named after the stone blocks or menhirs which are a part of the Tannat vineyard, this a ripe, open and fruity wine. The Merlot does its job of softening the firm tannins of the Tannat and the blend gives a generous wine that has hints of the wood aging along with spice and acidity. Drink now.
Named after the stones in the vineyard, this tense, dense wine is still young. With steely acidity and a strongly mineral, chalky texture, it needs to age. Stone fruits, acidity and a strongly herbal character are just beginning to integrate. Drink from the end of 2017.
Named after the stones in the vineyards, this wine is all crisp fruit and steely acidity. The racy palate dominates, showing bright acidity laden with citrus fruits. Drink this wine now.
Named after the street number of the producer's winery, this Champagne is mineral and dry. It has fine acidity, along with citrus fruits and a crisp aftertaste. The texture is tangy, taut and gives the wine its food friendly character. Drink now.
Named after the street where the winery stands, this is jammy and ripe while also structured with some firm tannins. Rich and juicy red-berry fruits have both crisp acidity and a dense texture. It should be drunk from 2017.
Named after the Swedish royal family, this estate produces accessible wines. In 2013, the style continues with a wine that is fruity and softly tannic, emphasizing ripe blackberry flavors rather than too much structure. It will be ready to drink from 2018.
Named after the tower that dominates the buildings of Esporão, this wine is the pinnacle of achievement from the estate. It is a beautiful, silky textured wine that has dark tannins, a dense structure and intense black fruits. The sum is much more than the parts: a very fine, long-lived wine. Drink from 2019.
Named after the traditional boat used on the Douro River, this dessert wine, made from 50% Tempranillo, 34% Touriga Nacional and 16% Tinta Cao, is a muddy brown-red color and shows aromas of concentrated raisin and turned earth. Pipe smoke, prunes, kirsch and caramel flavors combine for a very lasting finish, allowing this to function much like Scotch and work well with cigars.
Named after the Tyto Alba, the barn owl that lives in the forests around the vineyard, the wine shows a tropical fruit side of Sauvignon Blanc. Mango and pineapple dominate the ripe character of the wine. It is aromatic, just hinting at something more herbal. Drink from 2017.
Named after the valley where the vineyard is situated, this red-fruited spicy wine is crisp. There are soft tannins and attractive acidity. Drink now.
Named after the village of Emeringes where the vineyard plots are situated, this wine offers both tannins and the freshest fruit. A red plum-skin texture gives a tight edge that also adds great freshness. The wine will develop over the next few months; drink from 2016.
Named after the vultures which fly in the Douro, this solid, structured wine is full of tannins as well as ripe fruit. It comes from a good red wine vintage, allowing the structure to develop richly with a good concentration. The wine still needs time, so drink from 2017.
Named after the wife of the previous owner, this top cuvée from Château de Cénac is powered by its structure and dark tannins. The rich black berries and plums are still working through the dense texture. It's a complex wine, still showing its wood aging. Drink from 2017.
Named after the winemaker's daughter, this bottling shows thyme-laced pomegranate-punch aromas on the nose that smells like the chaparral that surrounds the vineyard. Potpourri and sachet flavors arise on the palate, giving nuance to the tart red fruits of cranberry and pomegranate. Strong oregano, thyme and marjoram herbs add depth.
Named after the winemaker's emergency flight landing on the local interstate, this is an unusual blend of Landot Noir, Chancellor, Zinfandel, Syrah and Maréchal Foch, along with bits of Pinot and Gamay Noir. It brings brings aromas and flavors of green olive, tire rubber and sea breeze with mouthwatering acidity. It doesn't all fit but still piques the interest plenty.
Named after the winemaker's newborn son, Enzo is a bold unabashedly unique take on Finger Lakes Riesling in the hands of a Long Island producer. Made from grapes frozen on the vine and fermented via indigenous yeast in French oak, it's intensely spicy, wafting of caramel and candied orange rinds. The palate is unctuously honeyed but dusted by layers of earth and mineral. It's a far departure from a classic ice wine yet intriguingly complex and impeccably balanced.
Named after the winemaker, Amélie Couillard, this soft, rounded wine is smooth with creamed apple flavors while also having a proper tangy of acidity. That tight and tangy edge makes the wine refreshing now while also allowing it to age for a few more months. Drink now or from late 2016.
Named after the winemaker, Amélie Durand, this wood-aged wine is spicy and toasty without losing sight of the fruit. It has ripe blackberry fruit and acidity that will come to dominate the wood-aging flavors over the next few months. Drink from late 2017.
Named after the winery's cellar master, the nose of this wine is deep and brooding in black cherry punch and spicy blackberry, accented by sawdust and anise. Velvety tannins frame the medium-bodied palate, offering substantial grip to a mix of tart mixed berries, with coffee and violet on the finish.
Named after the winery owners' kids Niki and Kiara, this blend of 54% Cabernet Sauvignon, 16% Malbec, 14% Petit Verdot, 12% Cabernet Franc and 4% Merlot offers roasted game and subtle blackberries on the nose. It's more complex on the palate, with smoked plums leading into licorice and coffee in the midpalate, finishing on nice and easy tannins.
Named after the year 2008, when Provence's La Londe became its own appellation, the wine is an impressive selection from specific parcels in the dry coastal slip between Toulon and Saint-Tropez. It is textured, full of ripe fruit, red berries and a squeeze of lemon juice. The wine is full bodied, rich and likely to age for a few more months. Drink from early 2018.
Named after the year the estate was first recorded, this is a rich wood-aged wine. It has spice, stern tannins and layers of black currants and black plums that still need to have their head. The wine is dry as well as firm but will open up and soften to give a sumptuous wine from 2020.