Strawberry, rose petal, dark spice and a whiff of oak lead the nose and follow through to the robust palate along with steeped black cherry and a vanilla note. Firm tannins grip the finish. You'll also notice the warmth of alcohol on the close.
Strawberry, sagebrush and graphite show on the nose. The palate offers red fruit that fades quickly into a more sour style, with dried citrus peels.
Strawberry, tea and sandalwood aromas make for an interesting, unusual bouquet. This is a fresh, young wine that shouldn't solicit much contemplation, but will register positively due to its light, smooth feel. It's medium in depth, with airy finishing notes of mushroom and cherry.
Strawberry, vanilla and smoke overlay deep blue fruit in this seamless, velvety wine. Light-bodied, it wields vibrant acidity and moderate, spicy highlights.
Strawberry, white pepper and blue flower aromas segue over to the bright palate along with juicy wild cherry and a hint of clove. It's straightforward and savory, with smooth tannins. Drink soon.
Strays too far into the kitchen-herb spectrum for this taster. Big and creamy, with a mocha finish that lingers, but the fresh-cut thyme, parsley and basil make for an eccentric mouthful.
Streaked with acidity as well as rich, sweet fruits, this is a full and rounded, yet balanced wine with fresh flavors of honey and apricot. This wine could age, so drink now and until 2019.
Streaks of anise, vanilla and toast linger from nose to finish in this punchy, fresh wine. Crisp red cherry and raspberry flavors are puckery but pleasant, framed by fine, firm tannins and a lingering kiss of caramel. Drink now through 2020.
Streaks of blossom, citrus and pear can be discerned on the nose. On the palate, these aromas are taken up by zesty, bright and pure citrus notes. A slight spritz adds to the notion of utter briskness. This wine is fresh, easy and clean.
Streaks of citrus, berry and cracker are integrated with light berry flavors. This is a smooth, balanced, easy-drinking Syrah, with light hints of tea leaves.
Streaks of honey and apple-cider spice reverberate through this ripe, intensely concentrated Chardonnay. While fermented with indigenous yeast and unoaked, full malolactic fermentation gives it a creamy, almost palate-coating richness. It's a uniquely muscular Chardonnay from Long Island.
Streaks of honey and bee pollen extend from nose to finish in this deft off-dry Riesling. Tart tangerine and grapefruit flavors are vital and crisp, but also spicy, earthy and a bit rustic. The finish is long and intensely citrusy.
Streaks of lanolin and honeycomb lend a waxy richness to stark lime and lemon flavors in this dry, medium-bodied wine. While slightly austere in style, intense minerality and sharp acidity create stately elegance.
Streaks of lanolin and petrol lend a savory, mineral intensity to this off-dry wine. Concentrated yellow peach and nectarine flavors penetrate deeply on the palate, but the moderately long finish reflects its earthier, spicier side.
Streaks of lime and tart green apple lend an acidic edge to this light-bodied Pinot Grigio. Dry in style, its concentrated palate suggests savory apple and pear edged with earth and bramble.
Streaks of stem, bark and stone dominate this wine, with barely ripe fruit well in the background. Tannins are stiff and dominant, and the overall finish feels a bit green. It's a serviceable rather than sexy style.
Streaks of sweet cream and caramel accent delicate peach and apricot tones in this Chardonnay-dominant ice-style wine. Plush and yielding, it may come off a bit confected, but it's appealing nonetheless.
Streaks of wax and lanolin meld into tart pineapple and white peach notes in this dry, elegantly mineral Pinot Gris. The palate balances juicy, fresh fruit with a steely, focused acidity that's refreshing and invigorating.
Streamlined and bright, this offers the aromatic intensity and complexity one should expect from Roero. Aromas include chopped mint, cola and wild berry.
Streamlined and racy, this nonvintage wine is succinct and to the point. Cranberry and brambly raspberry tones are fresh and lively yet shortlived in this everyday sipper.
Streamlined and tart, this is a citrusy version of Chardonnay that showcases unadorned lemon and pineapple flavors.
Streamlined, citric freshness dominates every delicious aspect of this wine: the fresh, zingy nose, the ripe and supremely juicy palate with its swirls of both ripe and tart apples, and the extended finish. This is mouth-watering stuff. It's cushioned but extremely sleek, apple-fruity, very moreish and so very pure.
Strength characterizes this 100% Cabernet, at the expense of finesse. It's eruptive in blackberries, currants, cola and sweet oak, and the flavors intensify in the mid-palate to the point of jam. As rich as it is, it feels overworked. Drink now–2016.
Streppaticcio is 60-40 Montepulciano and Sangiovese with simple fruit tones followed by slight accents of white mushroom, crushed mineral, black olive and caper. It ends with smooth richness.
Stretched and woody on the nose, with not much fruit. It feels wide, grabby and tannic, with leathery, herbal berry flavors. Grabby on the finish, this is still quite tannic and a bit tough on the palate.
Strident apple and lime aromas are pure and pretty in this wine. This isn't a complex or complicated white, but rather friendly and easy to like. Flavors of peach, apple and apricot finish minerally and clean. This is a textbook quaffing wine.
Strident aromas of licorice, herbs, berries and mint make it interesting, while the palate is light and fresh, with raspberry and red currant flavors. There's not a lot of heft, extract or depth to the wine, but it's likable and unhindered by excess oak and such. Enjoyable due to its unchallenging simplicity.
Strikes a middle-of-the-road pose, combining a nice apple and watermelon fruitiness with a little softness, a little sweetness and enough acidity to make it balanced. It's an easy wine to like and to pair with casual foods.
Strikes a nice balance of ripe berry and chocolate flavors, firmed with softly smooth tannins, and a deep earthy-spiciness suggesting sweet tobacco, anise and sage. Turns lush and intricate toward the finish. This is a really nice Zinfandel.
Strikes a welcome note in California white wines with its extreme dryness and crisp, minerally freshness. With tart flavors of citrus, apricot and Asian pear, it's a great restaurant wine.
Strikes an interesting balance between richness and austerity. Will fascinate true connoisseurs for its mineral-laden suggestions of dried lemons and kaffir limes, and the way sweet oak elaborates them. Crisp acidity provides the final balance of mouthwatering tartness. A true Chablis-style Chardonnay, at a fair price.
Strikes just the right balance between Pinot Noir's cherried richness and the sauve elegance you want in a rosé. It's dry and crisp in acidity, with rich notes of orange peel, vanilla and toast.
Strikes of lime cut through rich honey and tangerine flavors in this dry, revitalizing Riesling. Hints of smoked nuts, pollen and dusty mineral lend savory complexity to the midpalate, but the finish is pristine and perfumed, lingering on a lovely honeysuckle note.
Striking a balance between full-bodied fleshiness and refreshing acidity, this white is generous in pear skin, peach and lime, with noticeable oak supporting the fruit. It finishes light and bright, all the while exuding a bouquet of honeysuckle.
Striking acidity adds freshness to more rustic characteristics of cooked red fruit, caramelized sugar and hay on this medium-bodied Pinot. Brambly on the palate with hints of mushroom and foliage, it finishes clean with just a trace of tannins.
Striking acidity lends tartness to ripe blackberry and plum flavors in this Bordeaux-style blend. It's boldly structured with firm slightly tacky tannins and stylish layers of vanilla, spice and smoke.
Striking and sincere Sauvignon Blanc. One whiff, one taste and one swish across the palate and you'll know that this is elevated stuff. For starters, the bouquet delivers honest bell pepper, melon, passion fruit and apple aromas; and along with the fruit there's nuance, structure and balancing herbal notes. Full, long and regal. Drink now to capture this wine's powerful essence.
Striking aromas of cassis, tobacco and fresh-ground coffee introduce this excellent new edition of JRG. The grapes were sourced from the excellent Alder Ridge, Klipsun, Canoe Ridge, Champoux and Seven Hills vineyards. It has a full midpalate, which is buoyed by juicy acidity. It could age for another five years or more, but drink it young to enjoy it best.
Striking aromas of lavender, incense and kirsch are intense on the nose. All of these characteristics carry through to the palate and are joined by fresh berry components. Light in body, this wine contains silky tannins and a bright lift. The finish is soft and subtle.
Striking lemon-lime acidity penetrates through this zesty, dry-style Riesling. It's spry and lean, marked by crisp green apples and pears and finishes briskly, accented by layers of dusty minerals. Drink now–2016.
Strikingly aromatic of plums, briar and menthol, this is a brisk, elegant Pinot Noir with concentrated but crisp red-fruit flavors. Tones of granite and penetrating, velvety tannins add structure and style.
Strikingly fresh blueberry and blackberry flavors light up this dry, medium-bodied wine.Relatively light on the palate, it's leaner than most of its peers.
Strikingly golden in color this tightly holds very ripe yellow pear fruit and dark honey. With time in glass, fresh and ripe pineapple tantalizes. The palate is concentrated and has a pleasantly bitter phenolic edge, stony definition and a core of freshness. The undeniably ripe fruit is still tightly corseted and will need cellaring to express itself. Drinks as of 2018.
Strikingly pungent on first take, with crackling aromas of cactus, nettle, lime and grapefruit. Feels zesty, deep and layered, with an even mix of tropical fruit flavors, stone fruits and green notes. About as right as it gets for Chilean Sauvignon Blanc.
Strives for Champagne in the deeply toasted, yeasty nose and complex texture and flavors, but in the end the fruit’s a little too forward, the wine a little too full-bodied for Champagne. But in its own right it’s delicious. You can taste the sweetness of sun-ripened grapes in a way only California can achieve.
Strives for power in every way, with massively ripe, extracted pineapple, orange and peach flavors, as well as lots of oak. The barrel aging brings butterscotch and caramel notes.
Striving for complexity with plenty of cedary, toasty wood over cherry fruit, this Castilian Tempranillo–Cabernet blend aims high. It falls short of its aspirations, turning lean and somewhat astringent as green tobacco, herb and puckery, tart red fruit flavors take over. Finishes short and slightly raspy.
Strong's Symmetry almost qualifies as a Cabernet Sauvignon, with 71% of that variety, and the rest consisting of Merlot, Malbec and Petit Verdot. The Meritage labeling identifies it as their supreme bottling of a Bordeaux-style wine. Easily the best Symmetry ever, it is a great wine. Dry and somewhat astringent in tannins, it has an impressively deep core of blackberries and currants, with an array of sweet herbs, chocolate and tobacco. It's delicious now, and should slowly develop bottle complexities over the next 10 years.
Strong-like-bull blackberry flavors  follow dirt, oak and a little pepper on the nose—all of the above appear on the finish. It's not terribly lush or complex, but it gets the job done.
Strong-minded with a tannic bite, this Cab has soft red fruit and a menthol quality to it that doesn't seamlessly mesh together.
Strong , complex aromas, with notes of tropical fruit and coconut. In the mouth, it's oaky and spicy, with penetrating, bright, effusive flavors that you might go so far as to call racy. The alcohol content is high and it drinks a little soft, but this is a very seductive wine. A crowd-pleaser, for sure.
Strong and aggressive, this dark and almost syrupy Syrah crosses the line from high-toned to volatile. The California-style, grapey fruit flavors of plum and blueberry should warrant a higher score, but for some tasters the volatility will be too much.
Strong and awkward in winemaker interventions, this Chardonnay is dominated by buttered toast and popcorn flavors. Pineapple jam shows up, accented with crisp acidity.
Strong and direct in licorice, cassis, cocoa and smoky cedar flavors, the wine is balanced with adequate acids. It's also thoroughly dry, a good thing. Could use a bit more polish in the tannic structure, which is on the jagged side. Decant, or age for two or three years.
Strong and eccentric, this tastes like the grapes from this fine vineyard had a hit of botrytis. But it's not sweet; the end result is dry, with apricot and honey flavors.
Strong and oaky but not particularly subtle or complex. It's impressive for its sheer power, offering blasts of buttered toast, butterscotch, pineapple and orange jam and vanilla, wrapped up in a creamy texture.
Strong and potent, this Zin leaves little to the imagination. It instantly rocks with blackberries, cherries, currants, prunes and black pepper, wrapped into firm tannins, and finishing dry, with a chile-pepper heat from alcohol.
Strong and punchy in orange, pineapple, peach, apricot and green apple flavors, this unoaked wine has a honeyed sweetness that makes it taste like fruit punch.
Strong and ripe and oaky. Not showing much subtlety, but a very good example of the modern California style. It's a clean, vibrant Chardonnay starring massive flavors of pineapple tart, Meyer lemon custard and tangerines, brightened with zesty acidity.
Strong and ripe with Zinny flavor— intense wild berry and cherry fruit as well as a briary, brambly mouthfeel. High alcohol gives it a glycerine richness.
Strong aromas and flavors like buttered toast and caramel make this full-bodied wine an extrovert. The texture is broad and soft, and candy-like flavors keep coming on the finish.
Strong aromas and flavors like smoke and bacon seem heavy in this medium-bodied but tannic wine. A dish with bacon might bring it around.
Strong aromas and flavors of vanilla and dill overwhelm the variety's cherry and green herb. There are some good things going on but the wood gets in the way.
Strong aromas of blackberry extract, cedar, nose-tickling herbs and a bit of bacon fat mark the nose of this release from a winery whose 84-year-old namesake died in October 2014. The flavors balance tartness with ripe berries, roasted fennel, emergent tannins and purple flowers that linger into the finish.
Strong aromas of blueberries and blue flowers show on this rich and penetrating wine from the eastside of Paso Robles. Thick and chalky tannins coat the palate, delivering more blueberry and ripe grape flavors, cut by a strong acidity.
Strong aromas of blueberry paste, cracked peppercorns and concentrated lilacs prepare the nose for a powerful sipper. The palate falls in line, proving rich and full, with flavors of stewed blackberries, plums, a bit of licorice and an herbal twist between dried mint and dill.
Strong aromas of cassis, cocoa nibs, fresh mint sprigs, black currant leaf and licorice are the first things you experience with this wine. After that, the creamy mouth provides loads of black berry, plum and anise flavors that stay through the finish. A firmly structured and well-balanced Bordeaux-style blend.
Strong aromas of charred oak and equally boisterous smoked meat flavors give this wine a rowdy personality. It has medium body but full-throttle aromas like rubber tires and flavors like Concord grapes.
Strong aromas of mulberry syrup, exotic strawberry, allspice, cardamom and fresh cola combine for a deliciously rich nose on this attention-grabbing wine from Grenache-focused winemaker Mikael Sigouin. It's soft on the palate before the tannins tighten up, full of cherry mousse and strawberry-foam flavors that are leveled by bay leaf and garden herbs.
Strong aromas of new wood are confirmed by the palate, where wood flavors dominate. This is a structured wine, showing fruit acidity under the wood and sufficient weight of red berry fruits to come through in another six months.
Strong aromas of pear cider, ripe apples, honey and a slight nuttiness show on the nose of this bottling. That cider flavor continues into the sip, where browned apples and sour-lime flavors show most prominently.
Strong aromatics introduce an oily-textured wine, very typical of this grape. The flavors are of bergamot, superripe lychee and sweet spice. This is definitely exotic.
Strong barrel-driven aromas of clove and wood spice sit atop ripe berry fruit scents. This Pinot Noir is chewy, plump and on the heavy side. Oaky berry and plum flavors come with spicy clove notes that don't quit on the finish.
Strong berry and horsey aromas set the stage for a fruity palate braced by a shot of acidity. Blackberry flavors are a touch funky and finish hot and big.
Strong blackberry aromas come with hints of wood smoke, graphite and minerality. On the palate, it is high in acidity and a touch scouring, but also fresh and lively. Common blackberry and toasty oak flavors end fresh and crisp, but short.
Strong blueberry and black-cherry aromas mesh with cedar spice and tobacco ash on this rather elegant nose. A balsamic blueberry reduction flavor shows on the palate, where fine-grained tannins also present smashed vanilla flavors.
Strong blueberry and black-currant fruit tones meet with concentrated lilacs on this wine's elegantly presented nose. The palate is more tart, with caramelized plum skins, black pepper and lavender elements.
Strong but pleasant oak-based aromas of sandalwood complement lightly herbal plum and berry notes. This feels wiry and intense, with rugged tannins. Herbal, oaky berry flavors finish with scratchy tannins and a distant note of green.
Strong butterscotch aromas and rich, seemingly sweet caramel and melted-butter flavors give this full-bodied wine a syrupy character. The balance is quite soft and oaky components overwhelm the fruity ones.
Strong caramel aromas lead to a wine that is rich, vanilla-flavored with some attractive ripe strawberry flavors. It's soft and full in the mouth, revealing its acidity only at the end.
Strong cedar and cooked cherries alongside purple flowers and fresh tobacco characterize the nose of this wine from the expected-to-be-approved Willow Creek district. The tannins are very pronounced but not dominant, revealing sanguine flavors of iron and bloody game.
Strong cedar notes greet the nose alongside charred red bell pepper, crushed gravel and elderberry fruit. Pencil shavings are prominent on the very full and complex palate, giving nuance to black plums, roasted beef, charcoal and dark chocolate.
Strong char, toast and barrel aromas are at the fore, getting way out in front of the fruit. The fruit flavors are tart and considerably more elegant than the aromas might suggest. There seems to be a bit of disconnect between the two.
Strong cinnamon and mocha scents illuminate this wine, and the fruit shows some pretty cherry qualities. A bit of dill creeps in too, showing the effect of this cooler vintage on a cooler site. —P.G.
Strong citrus fruit flavors come through in this surprisingly tart and acidic wine. Given its low alcohol, one might expect more sweetness, but here the juicy fruit sings of lemon, orange and pineapple. No reason this couldn't work nicely with fresh-shucked oysters.
Strong classy oak aromas lead blackberry and baking-spice scents on a potent but textbook RDD nose. This old-vines wine from a benchmark year is tight-fisted and linear in feel, with lemony acidity. Fully oaked flavors of blackberry and cassis sit comfortably on a bed of herb and spice notes, while this is oaky, spicy, steady and integrated on the finish. Drink through 2027.
Strong cola, fresh pomegranate, pressed strawberry and dried spearmint notes show on the nose of this blend of 40% Tempranillo, 32% Petite Sirah, 18% Zinfandel and 10% Cabernet Sauvignon from east of Los Angeles. Very intriguing, extremely minty flavors pop on the palate, spicing up the baked blueberry and meaty beef elements.
Strong currant aromas, soft in texture with hints of caramel and toast as well as a more steely texture. The wine is fresh, light, deliciously ready to drink. Screwcap.
Strong elements of black pepper and smoky oak beg for steak to be paired with this 100% varietal wine. It showcases sizable weight and a solid tannic structure, with supple expressions of black cherry and chocolate that linger long on the rich finish. This bold beauty should hold well through 2023.
Strong flavors of clove and mint dominate this unusual Riesling. It's quite dry, with good penetration, though a world apart from most of its peers. With the right food (Thai?), the potent flavors might prove complementary.
Strong flavors of raspberry, cherry and oak dominate, with a hint of mushroom in the background. It will appeal to those who like a light, lean style of Pinot Noir. It's ready to drink now.
Strong grassy aromas and flavors come with an almost sweet feel in the mouth in this medium-bodied, rather soft-texured white wine. It's blended from Viognier, Chardonnay and French Colombard, and it's hard to say which one it resembles most.
Strong gravel, slate and other rocky mineral elements show on the nose of this wine, which also boasts black-cherry compote aromas. The palate is also earth-driven, with wet clay and flint flavors holding throughout the sip. It's distinctive if only on one strong note.
Strong Gravenstein and red apple and fleshy Asian pear aromas show on the sweet-leaning nose of this bottling from two vineyards in Arroyo Seco and one in Santa Lucia Highlands. Crisp apple and pear-cider notes lead into flavors of browner stone fruit, poached pear and drying apple blossoms.
Strong herbal aromas continue to the palate, with green fruits plus a tangy acidity that is fresh and hints of more tropical fruits to come. It's a rich wine that has great potential, so drink from 2019. This is one of several properties owned by Bordeaux vigneron André Lurton.
Strong impressions of bold fruit flavors partner with enchanting new oak nuances. Aromas offer cedar, tobacco and clove, while flavors resemble black cherry, currant and dark chocolate. This is robust, packed with opulent fruit and framed by a layer of fine tannins that needs time to soften. It will be best after 2020.
Strong in alcohol aromas on the nose, this shows tobacco, cigar, pipe smoke and brandy-like notes. The palate is extremely sweet and treacly, with fig and prune flavors.
Strong in black cherry, red currant, cola and licorice flavors, this wine shows Pinot's silky texture as well as crisp Central Coast acidity. Drink now.
Strong in black currant, raisin, blackberry pie and oaky flavors, this full-bodied effort has thick tannins. It's pleasant for drinking now with barbecue and roasts.
Strong in flavor and smooth in the mouth, this soft, juicy Syrah is like velvet made of blackberries, blueberries and chocolate. It is, in a word, delicious, and while it's somewhat sweet, the acidity and minerality balance it.
Strong in flavor, showing the ripeness and crispness of all Bjornstad's Chardonnays, with lemondrop, lime tart, vanilla and buttered toast flavors. Very good, but doesn't quite have the elegance and refinement of the vineyard bottlings.
Strong in fruit and acidity, this Pinot Noir swamps the palate with gigantic flavors of raspberries and cherries that taste like they were baked into a pie. That includes the pie crust, with it's spicy, vanilla smokiness. It's all a bit in your face, but it's flashy.
Strong in fruit and powerful in oak, made in the popular California style. Impresses with pineapple jam, buttered popcorn and vanilla flavors, in a creamy texture. Needs greater complexity and nuance.
Strong in fruit, this is a high octane Pinot that floods the mouth with ripe flavors of cherry and blackberry Life Saver candy, Dr. Pepper and sweetly toasted cedar. It has an elegant structure and a silky mouthfeel that make it especially attractive. This should develop complexity over the next 6–8 years.
Strong in gooseberry flavors that are unripe, with those notoriously green, sour feline elements. Despite some citrus and apple flavors, it's a hard wine to warm up to.
Strong in oak and ripe fruit, this tastes overworked. It's dominated by buttered toast, butterscotch and pineapple jam flavors. It will satisfy legions of Chardonnay lovers who like this popular style.
Strong in primary fruit now. Overwhelms with the ripest blackberries, cherries and red currants, with lots of toasty oak, and a hint of herbs. The tannins are dusty and soft. Fine if you like your Cabs young, but should benefit from 3–5 years in the cellar.
Strong in those feline pyrazines, so if you're sensitive, move on. Otherwise, it's a bone-dry, crisp wine, with a modest oak note to the grapefruit and lime flavors.
Strong iron, rosebuds, wet gravel and a touch of hibiscus show on the nose of this bottling, which seems ready to unfurl but remains quite reserved right now. The palate starts rather tarry, with more iron and some graphite as well as pine needle and touch of cranberry fruit.
Strong lime and lemon zest flavors dominate this attractive, zingy wine. It has a strong texture that brings out the acidity and citrus flavors. It remains bright and crisp on the finish.
Strong minerality with crisp, clean almost mouth-puckering green fruits that show structure. It is full-bodied and rich, but also with an edge of austerity.
Strong mint and menthol aromatics give way to intense fresh-cut cedar flavors.  There's just too much wood for this woodchuck to chuck.
Strong mint and menthol aromatics give way to intense fresh-cut cedar flavors. There's just too much wood for this woodchuck to chuck.
Strong mint aromas hint to the wood aging in this wine. Currently, they tend to dominate, accompained by bitter wood notes and dark-edged tannins. The wine is firm and needs time express its fruit.
Strong new-wood aromas lead to a palate that is layered with firm tannins, a polished toast character and a sufficient ripe blackberry flavor to balance. This 2010 bottling shows that this is a chateau to watch.
Strong new wood and black fruit aromas suggest the power and character of this full, rich wine. From a single parcel, it has concentration, density and a wonderful mix of smooth wood-based flavors and more rugged fruits and tannins. Age this wine and don't drink before 2017.
Strong notes of lemongrass and pineapple jam mark this Sauvignon Blanc. It has a nice cut of acidity. While it's not particularly subtle, this is ready to drink now as a cocktail.
Strong now in fruity flavor and oak, with potent mountain tannins, this tiny-production Cab wants some time to knit together. It's rich and extracted in blackberry tart with the sweet smoky crust, black currant jam, blueberry, dark chocolate, anise and cedar flavors that finish in a complex swirl of dusty spices. Try after 2013.
Strong oak-driven aromas of toasted brioche, vanilla cream and sweet spice dominate the nose. The lush, creamy palate is filled with more of the same, but is supported by peach and mushy pear fruit flavors. A decadent choice that's a good match for salmon or rich seafood.
Strong oak aromas and flavors wrap around this full-bodied, rather tannic and bold Merlot. It shows ripe fruit flavors and a gripping texture that makes it appropriate to match with red meat. Blended with 20% Cabernet Sauvignon.
Strong oaky and smoky tobacco-like aromas and flavors make this wine dramatic, while a firm, appropriately tannic texture supports the spicy oak as well as deeper ripe black-cherry and blackberry notes. It has a very good combination of strong flavors and full body.
Strong oaky, smoky, peppery aromas and flavors define this robust, assertive, high-alcohol wine. It will appeal to some consumers more than others, and those who like lots of seasoning on their steak will love it.
Strong pencil shaving aromas open this 80% whole-cluster wine by James Ontiveros and Paul Wilkins, along with the dusty scents of raspberry fruit and violet petals preserved in pages of an old book. It's light and lean once sipped, with cranberry and raspberry fruits dancing across the tongue alongside green tobacco leaf, olive tapenade and peppery spices.
Strong raisin and prune flavors give this wine a late-harvest character, while fruit acidity and tannin makes the texture grippy.
Strong scents and flavors of oak and spice mask the fruit. It feels a bit flat on the palate, as if heading toward early oxidation. The oak and butterscotch flavors carry through onto the finish. Two bottles tasted.
Strong scents of cola and chocolate come up quickly from the glass, and those flavors notes override the light strawberry and cherry fruit. With a bit of breathing time they all combine gracefully, crafting a full forward wine with a pleasing creamy texture.
Strong scents of cola and root beer introduce this estate-grown Pinot, which adds spice and black cherry as it rolls across the tongue. It's light and leaves an impression of soda pop, without the sweetness.
Strong scents of grass and grapefruit leap from the glass; this could pass for Sauvignon Blanc in a blind tasting. The flavors follow, sweetly grassy, hinting at melon and yellow fruits, with plenty of natural acids and alcohol at a moderate 13.5%.
Strong scents of hay and grass; it's a bit like old-vine Zin but with more grapey fruit flavors. Grapey, slightly foxy, there is also some loganberry fruit, lots of acid and a good long finish.
Strong scents of mint and spice frame a burst of black-cherry fruit. It's followed with highlights of vanilla, coffee, cedar and mocha—suggesting that some innovative barrels were combined here. Overall, it's a potent and quite flavorful wine, ready to enjoy now through 2020.
Strong scents of oak and butter come rushing out of the glass, with a medicinal edge. Though it has had some bottle age, this wine has not yet knit together. The ripe, soft, banana-flavored fruit and the forceful oak components are distinct and separate. Try it with pasta or poultry in a rich cream sauce that can pull everything together.
Strong scents of vanilla and fresh-baked pastry inform this wine, with a floral, lightly soapy character to the aromas. It is pleasant enough, but fades quickly.
Strong scents of yellow stone fruit, grapefruit and a touch of light baking spice open on the nose. The full-bodied palate shows apricot, yellow peach, mineral and a hint of nutmeg alongside lively acidity that leaves a tangy finish.
Strong spicy meaty aromas and equally assertive oak and char flavors threaten to overwhelm the fruity aspects of this dry wine but it has enough concentration to match the firm tannins. Best after 2020.
Strong spicy, meaty aromas and equally assertive oak and char flavors threaten to overwhelm the fruity aspects of this dry wine, but it has enough concentrated blackberry and blueberry stuffing to match the firm tannins. Best after 2020.
Strong sweet raisin flavors give fruitiness. It is bright, with a streak of acidity that brings out red fruits as well as soft tannins. The aftertaste has a burnt quality, with intense acidity right at the end.
Strong tannins are a given with varietal Petite Sirah, and they are here in force, along with dark, deep notes of licorice, vanilla and cassis fruit. It's a big wine throughout, with very ripe fruit that never veers into jammy flab. Just plain delicious all the way through the long finish.
Strong tannins dominate this wine. It comes from a good vintage, but it is quite extracted. It could soften, although it may remain a tough wine.
Strong tarry and asphalt notes show on the nose of this wine, with a touch of boysenberry. Similar elements play into the somewhat rough palate, where tarry tannins interplay with tart boysenberry, bolstered slightly by a touch of soy.
Strong veins of licorice, vanilla and tobacco run through this wine. Light plummy fruit, supporting acids and smooth tannins roll into a finish with more heat than the listed alcohol suggests.
Strong white flower aromas, from honeysuckle to jasmine to tuberose, meet with fresh apple blossoms and tropical elements of banana and coconut on the nose of the bottling, a blend of 60% Marsanne, 38% Roussanne and 2% Grenache Blanc. There's a sharp and sizzling acidity on the palate, where apple flesh and red pear flavors dance across the tongue with gusto.
Strong wood-aging flavors give a spice and bitter chocolate character. The result, though, is that the wood softens the potentially stalky fruit and helps accent the underlying red berry flavors with attractive acidity. Drink now.
Strong wood aging and toasty flavors dominate this wine. They give a hard extracted edge which takes away from the black-currant fruitiness. While this will soften, the fruit in this vintage should have been allowed more expression. Drink the wine from 2020.
Strong wood aromas and flavors dominate the wine at this young stage. Good fruit and a steely texture lie behind the toast. As those yellow fruits develop, it will become a delicious, while always structured wine. Drink from 2016.
Strong wood aromas are more than compensated for by the ripe fruits and generous character of the wine. It is a solid effort, full of both fruit and rich texture. Drink from 2016.
Strong wood aromas continue to the palate of this firm, dry wine. Underneath, there is enough juicy fruit to bring richness as well as structure. It still needs time. Drink from 2016.
Strong wood aromas follow through to the wood-dominated palate. The juiciness comes from wood as much as from the ripe apricot fruits. It's a wine that needs to integrate better, hopefully from 2015.
Strong wood aromas lead to a wine that is still very young. The smoky wood character dominates the red berry fruits and typical acidity of the vintage. It does have the weight to develop well, so give this structured wine until 2017.
Strong wood aromas show in the toasty edge of this spicy wine. Ripe yellow fruits are full in the mouth, with a crisp, bright aftertaste to give a final lift.
Strong wood flavors dominate the red berry fruits. It is tough at the edges, but the heart does show some potential fruitiness. It will need time to round out. Drink from 2017.
Strong wood flavors dominate this wine. While there are hints of the juicy red fruits, the burnt toast is too strong. While that will soften, it seems likely that woodiness will be with the wine a long time.
Strong wood flavors have smothered the fruit, leaving vanilla, spice and milk chocolate as the main flavors. Gérard Laurent blends 65% Cabernet Franc and 35% Malbec from biodynamic and organic vineyards in egg-shaped Apollo flexitanks where the wine matures for a year.
Strong wood smoke and grilled meat aromas lead to equally assertive oak and dried herb flavors, giving this wine extreme personality. It has medium body and rather soft tannins and texture to balance.
Strong yeasty notes emanate, reminiscent of earth and soy, with a slight, barely perceptible mentholic lift. The palate mirrors these flavors but is focused around a central ray of bright acidity.
Strong, almost overpowering in fruit, which dominates at the cost of balance. Shows massive blackberries, currants and cherries, as well as sweet oak, but you wish there were more subtlety.
Strong, attractive apple aromas also give the flavor profile of this fresh and fruity wine. It has a light tangy, zesty texture, fresh acidity and a bright, mineral aftertaste.
Strong, candied flavors of cola, cherries, rhubarb pie and persimmons mark this Pinot Noir. While it has a good structure of acids and tannins, and the alcohol isn't too high, it would benefit from greater subtlety and restraint.
Strong, caramelized oak stars in this dry, rather one-dimensional Cabernet. Despite some black currant, anise and mocha flavors, it's like drinking toothpicks.
Strong, concentrated honey flavors dominate this wine that is maturing well. It has a firm edge of dry botrytis to accentuate its rich orange and spice notes. Hints of acidity lend balance, although more would be welcome to provide relief from the richness. Drink now.
Strong, dark aromas of blackberry and cassis are tight and dense. This concentrated, voluminous wine has tangy acidity and flavors of savory spice, chocolate and baked berries. An herbal finish with olive and leathery flavors comes with a racy, tangy feel. Drink through 2018.
Strong, dusty, stringy herbal notes run right through this wine, contributing to an overall impression of thin not-ripe-enough-for-prime-time fruit. Tart and hard, it's principally cranberries and bitter herbs, with a tannic finish. It helps to give it a lengthy decanting and/or aeration.
Strong, earthy and herbal, this dances in wild strawberry and dark cherry that's concentrated in texturally pleasing layers leading up to a potent, spicy finish.
Strong, full-bodied, tannic and muscular, this 50-50 blend of Cab Sauvignon and Cab Franc seduces you with sweet berry fruit, backed with stiff tannins and well-modulated streaks of iron and earth. For Cab freaks this is a gold mine of flavor, but it will need decanting or cellaring. It should keep for a decade or more.
Strong, rich and extracted fruits are concentrated around a firm tannic core. The wine does have fruit, black currants and dark plums that give a more juicy side. Drink this still-young wine from 2016.
Strong, ripe fruit and oak characterize this opulent young Chardonnay. It's flavors of pineapples, oranges and mangoes are rich, dry, honeyed and accented with a note of buttered toast. Drink now.
Strong, slighlty overripe blackberry and currant flavors combine with high alcohol to give this Zin a raisined note and Port-like heat. WIth some glycerine sweetness, it's definitely a barbecue wine.
Strongly aromatic of black pepper, this blend of Syrah, Zinfandel, Cabernet Sauvignon, Merlot and Cab Franc is herbal like Cab and slightly sour-sweet on the finish.
Strongly aromatic, this wood-aged wine is perfumed with both toast and smokiness. The palate has fruit, but the acidity both from that fruit and the wood dominates, suggesting the wine needs to age. Drink from 2016.
Strongly briny and raw on the nose, with an insistent aroma of tomato sauce, this cool-region Pinot is austere at first, then dry, raw and snappy by the midpalate. Racy red plum, currant and spice flavors finish dry, with blazing acidity.
Strongly dominated by its wood aging, this is a toasty, licorice and dark-coffee-flavored wine. It does have some black-fruit weight that should allow the wine to balance out. So wait until at least 2019 before drinking.
Strongly flavored and rustic in the mouth, with harsh, not quite ripe tannins framing jammy flavors of cherries, coffee and spice. This tough wine needs rich, oily meats and cheeses to balance it.
Strongly flavored by the barrel fermentation and extended lees contact, this rich and textural Chardonnay opens with toasted coconut, banana cream pie, pear tart and other pastry-like delights. It is not fruit-deficient, however, and there is plenty of snappy acidity under all the goodies.
Strongly flavored in wild berries, tobacco and cola, this also has a vegetal note lurking around the edges. It's likeable for its dryness and firm tannins, which should perform well with a steak.
Strongly flavored, this Chardonnay marches to its own beat. Some will object to the apricot, golden currant and butterscotch tastes as atypical, but they're quite complex and original. It finishes thoroughly dry and crisp. Drink over the next 3–4 years.
Strongly flavored, with jammy raspberry and cherry pie flavors accented with sweet vanilla, cinnamon spice and smoky cedar wood. A good, tasty Pinot Noir meant for drinking soon.
Strongly herbal while also rich, this tangy, zesty wine shows no concessions in its expression of Sauvignon Blanc. Ripe and full of green plum and gooseberry flavors, it's smooth and ready to drink now.
Strongly herbal, peppery and showing more than a hint of stem, this raspberry and root-beer style of Pinot hits the palate a bit sharp, and does a quick fade.
Strongly herbal, this Sauvignon Blanc-dominated wine is fruity and crisp, with a good depth of flavor. Refreshing acidity adds a tight edge to this young wine. Drink from late 2017.
Strongly herbal, with thin, very tart, acidic cranberry flavors.
Strongly mineral in character, this is a crisp, tight wine that is still young, bright with acidity and citrus flavors. The touches of wood are just right and give an extra dimension to this fruity wine. Drink from 2017.
Strongly mineral in texture, this structured wine from vines growing in gneiss (dense, schist-like rock) soil needs some time. It has intense acidity and citrus flavors along with a crisp edge and tight aftertaste. Drink from 2016.
Strongly minty with a streak of wintergreen, this barrel selection comes from the right AVA for Oregon Tempranillo, but does not fully capture the varietal flavors. It's an earthy, tart, generic red wine, with drying tannins and a short finish.
Strongly oaked, but fresh, young and healthy in the nose. The smell of coconut and lemon curd is friendly and soft, while the palate is loaded with more lemon, coconut, pear and nutmeg. The texture is rich, and, for now, the acidity is bright. A solid Chardonnay for current drinking.
Strongly perfumed and packed with both acidity and sweetness, this is a memorably refreshing and delicious wine. With its honey, lemon zest and apple flavors, it is bright, light and ready to drink. Screwcap.
Strongly perfumed with new wood, this polished wine is rich, structured and packed with fruit. It has a fine, tannic character balanced by red berry fruit and fine acidity. Drink from 2020.
Strongly petrolly and slaty, with those powerful elements backed by apple and pineapple notes. It's plump for a kabinett, weighing in at 10.5% alcohol, but balanced and easy to drink now.
Strongly tannic, this is a firmly structured, wood-aged wine. The wood shows as dark toast that dominates the rich fruit that still needs time to show strongly. It's a complex wine, full of spice, acidity, and with a dry, dense core. Drink from 2018.
Strongly wood-aged, this is a ripe, toasty wine. The citrus and creamed apple fruits are still working their way through the wood flavors. It's going to be richly fruity wine with a round texture that is cut by acidity. Give it time and drink from 2018.
Strongly woody at this stage, this wine does have the potential to reveal ripe fruits and a generous structure. Smoky flavors are beginning to balance with broad red fruits and acidity. Drink from 2018.
Struck flint and crushed mineral tones reverberate through this bristling Kabinett. While zesty and linear in style, it boasts revitalizing sweet-tart grapefruit and lime flavors. Drink now through 2021.
Struck flint and slightly smoky aromas give way to flavors of honeyed peaches and toasted nuts—not full on, like a Chardonnay might be, but restrained yet lush at the same time. In only a few years, this has quickly become one of New Zealand's best Pinot Gris.
Struck flint and smoke lend exotic shadows to brighter notes of yellow peach and quince in this particularly mineral Kabinett. Tart tangerine and lime acidity bristle the palate, leading to a long finish marked by tangs of dusty saffron and salt. It's ready to drink now but should improve through at least 2021.
Struck flint and smoke lend shade to exuberant pineapple, mango and citrus flavors in this sprightly, honey-kissed Auslese. It's an approachable but elegant wine invigorated by whiffs of fresh green herbs and a touch of bitter pollen on the finish. A fantastic bargain find.
Struck flint and smoke notes permeate this lithe yet deeply complex auslese. The palate boasts concentrated tangerine and cantaloupe fruitiness, but shaded in savory tones of pollen and dusty mineral. It's tightly wound still, closed and unyielding, but should ease and open beautifully from 2020.
Struck flint and tomato leaf notes add welcome complexity to this wine's grapefruit aromas and flavors. For a wild-ferment Sauvignon Blanc, it's reasonably clean, with moderate body and a long, dry finish.
Struck flint and tomato stalk on the nose lead into a medium-bodied wine with strong citrus overtones. White grapefruit and green leafy notes linger on the dry finish.
Struck flint, fig and melon aromas lead the way, followed by similar flavors, plus a strong backbone of mixed citrus. It's pleasantly light in weight, with a long, crisp, citrusy finish.
Structure and finesse come together nicely on this sleek red. It opens with aromas of baked earth, underbrush and blue flowers while the palate delivers ripe plum, dried black cherry, mint and tobacco. Firm, fine-grained tannins and fresh acidity carry the savory flavors. Drink through 2018.
Structure defines this wine. It has a great architecture of tannins, acids and oak, with a firm, dry finish. That stands it in stark relief to today's modern cult style of fruity softness, and to the wine's credit. It's Bordeaux-like, with cherry, currant, herb and cedar flavors, and should develop over the next decade. A winery to watch.
Structure goes with red berry fruits in this light, crisp wine. It has a tendency to a tight texture and lean tannins. Ready to drink.
Structure keeps this firm, dry wine solidly closed. It is tightly wound at this stage, only hinting at a brighter, fruity future. Drink after 2015.
Structure may be the Holy Grail in Oregon, even trumping terroir. This wine has an abundance of both; the Dundee Hills fruit brings rich flavors of blackberry and black cherry, along with interesting notes of iron and earth. But the lovely structure—a perfect balance of fruit, acid, oak and alcohol—takes the wine into a more complex dimension. It moves gracefully through the palate, adding a note of spice or a new fruit as it goes, then lingering in a taunting, teasing finish.
Structure, acidity and mineral-tinged fruits star in this wine. It has a fresh, fruity black currant character with tannins and a dense core of dry fruit skins. Age another year, but it's also ready to drink now.
Structure, minerals and lees mark this elegant Chardonnay. You'll find ripe pear and tropical fruits that taste like they were baked into a pie, but ripe fruit is easy to achieve these days. It's the architectural integrity that makes this wine so fine.
Structure, rather than richness, stars in this wine that is based on Cabernet but contains other classic Bordeaux varieties, plus a splash of Syrah. The tannins provide the architecture, and the acidity gives zest to the flavors, which could use more concentration.
Structured and alluring, this opens with yellow stone fruit, tomato vine and chopped herb aromas. The enveloping palate doles out juicy yellow peach, grapefruit and savory thyme notes while tangy acidity lends balance.
Structured and also rich, this wine is full of dark berry fruits as well as tannins. It's dense with ripe Merlot and delicately perfumed by the Cabernet Franc, offering a delicious, juicy black-fruit aftertaste. The vineyard is on the flat plain of Saint-Émilion that leads to the river Dordogne. Drink from 2017.
Structured and at the same time fruity, this is a wine with good potential. Its tannins and its acidity are balanced to give a warm wine that will be fine to drink from 2019.
Structured and austere, this is firm, dark and dry. The black currant fruit flavors are edgy, with juiciness only coming through right at the end.
Structured and balanced, this opens with aromas of dark berry, violet, menthol and spice. The focused palate doles out juicy black cherry, ripe strawberry, ground pepper, anise and chopped herb against a backdrop of closely-knit, refined tannins. Drink 2018–2028.
Structured and balanced, this wine has great fruits that go with the tannins and rich texture. There is an unusually low amount of Merlot (60%) with 25% Cabernet Sauvignon and 15% Cabernet Franc for the area, yet there is a strongly juicy feel to the wine that gives a generous side. It is developing well; drink from 2016.
Structured and built for the long haul, the densely packed aromatics hint at the power within. Blackberry, earth, fruitcake and cinnamon are all there, and the palate delivers a similar mix with added coffee, cocoa and licorice elements. Great texture and weight, and a lengthy finish with dry, even tannins. Best if cellared four to six years, and will keep for ages.
Structured and concentrated, it has a silky richness that is very Volnay, while at the same time giving the bright fruits of the year. The final tastes are smoke and crisp acidity.
Structured and dark-hued, this powerful wine is dense with tannins as well as black cherry fruits. It is initially tough, but behind the solid exterior lies a warmer wine, full of delicious fruit waiting to come out. Drink from 2018.
Structured and dark, this wine's warm fruits are enmeshed in the firm tannins. It has richness and weight, with good sweet berry fruit flavors, and a juicy plum note on the finish.
Structured and delicious, this opens with aromas suggesting underbrush, leather rose petal and a balsamic note. The juicy palate doles out raspberry compote, ripe red cherry, cinnamon and a sprinkling of white pepper. Firm velvety tannins provide the framework while a licorice note closes the lingering finish. Drink 2019–2025.
Structured and dense with tannins, this is a big wine with a big future. Its black fruits, acidity and solid texture all point to its weight and richness. It is going to be a rich fruity wine. But wait until 2023.
Structured and dense, the wine is dominated by its tannins. With a dry core and only the hints of real fruitiness, it is likely to take a while to develop. Final acidity provides hints of a fruitier future. Drink from 2018.
Structured and dense, this bold Brunello offers big color, density and extraction. On the nose, it is characterized by elegant oak tones of vanilla and spice that are married to bright cherry after tones.
Structured and dense, this has a solid feel to it that still preserves its attractive, fragrant character. Black plum notes provide a twist of acidity as well as a perfumed finish.
Structured and dense, this wine comes from the remains of a quarry on the hill of Corton. From the Louis Latour domaine, it is powerful and packed with black fruits, rich while still with the freshness of the year. It has a good future, so don't drink before 2023.
Structured and dense, this wine revels in its tension and tight texture. While there are plenty of black fruits, the dry core of tannins and the rich, perfumed character show this wine's best quality. It is well balanced and ripe while guarding all the freshness of the vintage. Drink from 2022.
Structured and dense, with layered tannins and an austere edge. At the same time, the fruit packs concentrated strawberry flavors, acidity and complexities from textured wood.
Structured and elegant, it opens with a fruit fragrance of black plum, wild berries and prune accentuated with hints of leather, tilled soil and spice. The juicy palate delivers wild cherry layered with cinnamon, white pepper and carob alongside big, velvety tannins. Delicious now, it will also develop complexity. Drink now–2022.
Structured and elegant, this blend of 60% Cabernet Sauvignon, 30% Merlot and 10% Petit Verdot offers aromas of blackberry, red currant, blue flowers, clove and oak. The concentrate palate doles out black cherry, plum, sage, anise and tobacco alongside a backbone of fine-grained tannins. Drink 2016–2022.
Structured and elegant, this lovely Pinot Grigio opens with delicate scents of white Alpine flower, citrus and a whiff of herb. The bright palate offers creamy white peach, crisp green apple and juicy nectarine while a mineral note backs up the finish. Bright acidity provides lift and balance.
Structured and elegant, this offers aromas of strawberry, mint, forest floor and an earthy note of leather. The savory palate delivers juicy wild cherry, mineral and baking spice alongside firm, polished tannins.
Structured and elegant, this opens with aromas of blue flower, tilled earth, leather and a balsamic note. The multifaceted palate delivers wild cherry, raspberry, orange peel, menthol and cinnamon, while youthfully austere but fine tannins provide support. It already shows nice depth but hold for complexity. Drink 2016–2025.
Structured and elegant, this opens with aromas of yellow flower, acacia, Mediterranean herb and just a slight whiff of petrol. The palate delivers mature green apple, citrus, mineral, oregano and aniseed balanced by bright acidity.
Structured and elegant, this opens with scents that recall beeswax, honey and almond. The vibrant, balanced palate offers white peach, fresh orchard fruit and a saline note alongside bright acidity. Drink now or hold for even more complexity. Drink through 2023.
Structured and firm with balancing red berry fruit, this is a solid, chunky wine that reflects the concentration of the vintage. It has weight, solid tannins and hints of pepper and spice. Age for 2–3 years.
Structured and firm with fine red fruits and acidity, this is a wine that brings out all the structure of the appellation. It has acidity and red cherry and berry fruits that are shot through with a crisp texture. Drink from 2020.
Structured and firm, this dense wine shows strong tannins, dark black fruits and very ripe flavors. With weight, concentration, it is now mature.
Structured and firm, this has perfumed acids and solid tannins. A fruity character surfaces, lending a round finish.
Structured and firm, this is a dark chocolate and black fruit-driven wine with solid tannins and enormous density. It has a mineral texture with a dry core surrounded by juicy berry fruits. A powerful wine, it promises a long-term future. Drink from 2018.
Structured and firm, this is a dry wine with the potential of fine fruit in the future. Acidity cuts through the texture promising the freshness of black currants and berries. It's a perfumed wine that can still age. Drink from 2016.
Structured and firm, this is a solid, chunky wine. With its black fruit flavors merging with a more dry and tannic core, it is both dense and ageworthy. Acidity leavens its rich character. Age for 3–4 years.
Structured and firm, this is a tight wine with powerful, youthful acidity as well as a dense structure and dark tannins. It has weight as well, indicating a wine with excellent aging potential. Drink from 2016.
Structured and firm, this is a wine that is full of tannins. Luckily the fruitiness is there as well to show the wine's potential. With a couple of years of aging, it should do well. Drink starting from 2018.
Structured and firm, this wine has more in the way of dry tannins than of fruit. It presents a fine skeleton without much flesh, leaving a wine that is tight and extracted. It needs plenty of time, so drink from late 2016.
Structured and firm, with dense, dry tannins, this wine also has plenty of fruit. Black cherry flavors envelop its dry core, feeling rich and ready to drink from 2021.
Structured and focused, this gorgeous wine offers enticing scents of pressed violet, woodland berry, baking spice, tilled soil and leather. The firm palate delivers ripe black cherry, licorice, mint, tobacco and ground clove alongside youthfully assertive but refined tannins. Give this time to fully develop—it should blossom into a beauty. Drink 2018–2026.
Structured and fragrant, this offers aromas of mature plum, violet, smoke, graphite, grilled herbs and baking spice. The palate delivers dried black cherry, raspberry, licorice and black pepper alongside lithe tannins and firm acidity.
Structured and fragrant, this wine offers aromas of tilled soil, forest floor, blue flowers, rose and dark berry. The savory palate delivers mature black cherry, ripe plum, orange peel, Asian spice and anise alongside supple tannins and vibrant acidity.
Structured and fruity, this has plenty of minerality to pair with the crisp citrus flavor. The wood influence gives it extra depth, while the crispness is preserved by a final steely thrust. This structured wine should age for four years or more
Structured and fruity, this is a wine that shows the delicate perfumed character of the Hautes Côtes. The wine has bright raspberry fruits, balanced acidity and just the right amount of structure for aging for a year.
Structured and fully developed, this showcases the strong 2009 vintage, the Oppenlander Vineyard and the brilliance that is Baxter. Marked by bright black-cherry fruit and a heady perfume of rose, this carries itself with elegance and a light touch. This is Pinot Noir purposely made to pair with food.
Structured and grippy, this small-production wine offers the appellation's dusty tannins around coconut, vanilla, plum and dark cherry. Medium in body and length, it shows the ripeness and instant likability of the vintage.
Structured and lean this is wine that seems to have lost its fruit. It will likely remain dry because of the tough extraction.
Structured and loaded with finesse, this opens with a bouquet of blue flower, perfumed red berry and a whiff of cake spice. The silky, focused palate delivers creamy red cherry, ripe raspberry, cinnamon, licorice and mineral tones set in a framework of supple tannins. Drink through 2020.
Structured and loaded with finesse, this stunning red opens with scents of perfumed berry, rose petal, baking spice and a balsamic note. The focused palate delivers juicy black cherry, ground pepper, anise and tobacco alongside firm but refined tannins. It has great length, closing on a mineral note. Drink 2018–2028.
Structured and mineral, this is great Wachau Riesling. There is a core of steel that powers through, giving concentration and intensity to the perfumed fruit. On the finish there is some softness and roundness, but the wine needs time.
Structured and minerally, this has citrus fruits that sit prominently over the tight acidity. A vanilla note is there to round the wine out. The crisp fruits and steely acids are intense and impressively balanced. Age for at least 5 years. Screwcap.
Structured and perfumed, this is a great expression of Touriga Nacional. It brings out a mineral character, with a severe edge to go with the dry tannins and black currant flavors. For aging over 4–5 years.
Structured and polished, this opens with aromas that recall dark berry, leather, blue flowers, toasted oak, mint and spice. The firm palate offers ripe black cherry, espresso, cedar, menthol and licorice alongside assertive but refined tannins. Drink 2016–2021.
Structured and powerful, it features aromas of underbrush, leather, spice, plum cake and subtle oak. The concentrated palate delivers juicy black cherry and red raspberry accented with notes of espresso alongside tightly packed tannins and fresh acidity. Give it time to unwind. Drink after 2020.
Structured and refined, it discloses restrained aromas of white rose and exotic fruit. The rich but lively palate delivers mango, apricot, white peach and grapefruit. It's more polished and less flamboyant than many of its peers.
Structured and refined, this opens with aromas of mature berry, a hint of leather, savory herb and cooking spice. The focused palate delivers black cherry, raspberry, black pepper and licorice alongside youthfully austere tannins. Give this time to wind down and develop complexity. Drink 2018–2024.
Structured and ripe with black fruits, this wine has some firm tannins along with rich, spicy flavors and acidity. The wine was fermented in open tanks a technique that gives an extra richness and color to the wine. Wood aging has added a final, smoothing touch.
Structured and ripe, this wine achieves balance between sweetness and fruit. It shows ripe cherries and apricots that contrast with a fresh aftertaste.
Structured and round, this Syrah opens with aromas of earth, game, underbrush, ripe black fruit and spice. The robust palate offers ripe blackberry, crushed raspberry, ground black pepper and a gamy note alongside smooth tannins. Drink through 2016.
Structured and savory, it offers a floral fragrance of honeysuckle, elderberry and crushed tomato vine. The juicy palate delivers tropical fruit, white peach and pineapple while crisp acidity brightens up the creamy texture.
Structured and savory, this opens with aromas of prune, baked plum and cake spice. The full-bodied palate doles out ripe black cherry, raisin, white pepper and mocha accompanied by round, chewy tannins. It closes on a licorice note.
Structured and savory, this opens with heady aromas of yellow flower, nut and dried stone fruit. On the concentrated but poised palate, notes of nutmeg and ginger accent a core of mature peach, baked apple and juicy citrus. Bright acidity energizes the rich flavors.
Structured and savory, this opens with scents that recall black berry, blue flower, chopped herb, menthol and moist soil. The chewy, textured palate offers mature Morello cherry, black raspberry, grilled herb and clove accompanied by densely packed, fine-grained tannins. Drink 2018–2023.
Structured and savory, this polished wine doles out aromas and flavors of mature plum, crushed black cherry, violet, black pepper and clove. Firm but fine-grained tannins provide the framework. Drink 2016–2021.
Structured and soft, this wine is also delightfully juicy, bright and succulent in red berry with a side of crumble, topped in milk chocolate and brown sugar. Full bodied, it remains balanced on the palate.
Structured and sophisticated, it offers creamy green apple, pear, citrus and white peach sensations. The juicy fruit palate is restrained by subtle notes of white pepper and mineral alongside fresh acidity that leaves a focused, lingering finish.
Structured and still dense, this will need aging to bring out all the fruit. For now, it has a dark, textured character, full of tannins and minerality. It just hints at the juicy acidity that will follow. Drink from 2015.
Structured and still dry with young tannins, this concentrated wine has the potential of fresh black currant fruits. For the moment, it is dark, showing some bitter chocolate flavors that need to soften. Drink from 2017.
Structured and still firm, this is a wine with some good potential. It's full of blackberry fruit and ripe tannins. Juicy acidity gives it a crisp edge, lifting the solid texture. Drink from 2020.
Structured and still remarkably young, this vibrant wine delivers aromas and flavors of ripe black cherry, cinnamon and licorice. It's balanced with bright acidity and youthfully austere tannins that need time to mellow out. Drink 2018–2033.
Structured and still very young, this is a dense and fruity wine. The tannins and the spice and licorice from wood aging show strongly, although they are just beginning to soften and integrate. Expect a rich wine, layered with fruit and ripe tannins as it develops. Drink from 2023.
Structured and still very young, this richly exuberant wine is bursting to get beyond its tannins. The black fruits and dark texture are piled high and laced with intense acidity. It has the mineral character that seems often to appear in wines from the remote, mountainous Beira Interior, giving the potential for considerable aging. Drink from 2018.
Structured and tight, this is a powerful wine, dominated by wood aromas and white fruit, with spice, wood and green herb flavors. There's a smokiness that comes from the soil, and to finish, very pure green fruits.
Structured and tight, this mineral-driven wine is still in its initial stages of development. It has crisp acidity, layers of spicy wood and a rich palate. Apples and white peach emerge from the firm, young structure. Drink this wine from 2018. The vineyard is next door to the Grand Cru Montrachet vines.
Structured and tight, this shows more texture and acidity than fruit. It has a hard edge that suggests extraction and gives a bitter, too-acid aftertaste.
Structured and vibrant, this opens with aromas that recall rose, iris, woodland berry and cake spices. The firm palate offers black cherry, red currant and licorice alongside bright acidity. Drink through 2017.
Structured and with a strongly crisp and textured character, this wine also has a touch of toast from wood aging. Ripe green and yellow fruits are part of the concentration and dense flavors. It is still young, so wait until 2018.
Structured and with solid tannins, this is a wood- and spice-laden wine. Its fruit lies somewhere behind all this structure and is likely to remain there.
Structured and, very firm, hinting at the black fruit potential. This solid, foursquare wine, is chunky but not without some elegance. The dry tannins come through strongly on the dense finish.
structured Brunello, it opens with aromas of forest floor, black berry, crushed flowers and mint. The palate delivers restrained wild cherry accented with clove and Mediterranean spices alongside bracing, tightly knit tannins that need to unwind. Drink 2016–2021.
Structured but accessible, it opens with aromas of mature black cherry, raisin, leather, cake spices and coffee. The round, soft palate delivers fleshy black plum, cinnamon, clove and licorice layered with a milk chocolate note. It's not the most complex Brunello out there but it has succulent fruit and firm tannins. Drink through 2018.
Structured but elegant, it discloses delicate aromas of Spanish broom and Granny Smith apple. The savory, creamy palate delivers juicy Bartlett pear, citrus, nectarine and melon brightened by crisp acidity.
Structured but elegant, this polished wine opens with scents of tilled earth, dark-skinned berry, dark baking spice and a delicate note of toasted almond. The smooth, full-bodied palate delivers juicy black cherry, crushed raspberry, cinnamon and white pepper while velvety tannins and fresh acidity lend balance and finesse.
Structured but elegant, this weaves together sensations of tilled earth, forest floor, black cherry, raspberry, orange peel and nutmeg alongside supple tannins. It's vibrant and drinkable. Even though it will age moderately well, enjoy over the next few years to capture the fresh berry fruit.
Structured but poised, it opens with balsamic aromas of menthol, red berries, blue flower, Asian spices and a hint of new leather. The succulent palate offers dark cherry accented with notes of mint, lemon sage and chocolate alongside polished tannins and just enough freshness. It's delicious and already approachable so enjoy soon.
Structured but polished, this vibrant wine has aromas of dried hay, honeydew melon and a touch of balsamic herbs. The succulent palate delivers juicy white peach, white grapefruit and mineral alongside fresh acidity.
Structured but sleek, this has aromas of ripe blackberry, raspberry and ground cooking spice. The full-bodied palate delivers juicy black cherry, black pepper, anise, wild herb and tobacco while ripe, polished tannins provide support. It nicely blends structure and elegance.
Structured but straightforward, it opens with a pretty fragrance of white flowers, yellow apples and a whiff of bread crust, all of which carry over to the ripe, round palate.
Structured despite its impermeable presence of power and alcohol, this wine also sings in crisp red fruit, some of it jammy, but self-possessed. An accompaniment of anise and baked bread play on the sturdy palate.
Structured from the start, this wine provides succulent boysenberry and blackberry around a full-figured body that's otherwise steeped in vanilla and coffee, the toasted oak quite prevalent. It finishes slightly tart in dried herb and mushroom.
Structured in firm tannins, this seamless wine offers juicy red cherry and strawberry most significantly, followed by dried herb and hits of baking spice. Layered without being overly concentrated, it's made and owned by Chris Pittenger, who also makes Rhône-inspired wines for Skinner Vineyards in El Dorado County. The name honors wife Sarah's rounded belly while expecting the couple's first child.
Structured in tight red-fruit character, this wine—from a two-acre, dry-farmed vineyard—is floral and nicely adorned in acidity, making for an elegant take on the variety. It is also not overdone in oak, letting the vibrant black cherry and just-picked blackberry dominate.
Structured in young tannins, this wine has a nice mélange of leather, blackberry, clove and black tea that provide substance and flavor, with additional savory specks of graphite. Light bodied and soft, the acidity behind the fruit suggests further aging, through 2020.
Structured tannins dominate this blend of Blaufränkisch, Merlot and Cabernet Sauvignon right now, but dense yet sleeping plummy fruit and oaky spice are waiting in the background for their time to shine. This will relax into something slinky and fruitful if you have the patience to wait a year or two; drink after 2016.
Structured wine with 30% of Cabernet to give shape to the very ripe Merlot. The wine has both acidity, some firm tannins and a concentrated, dry core. It's likely to age well over 3–4 years.
Structured wine with a severe edge from the dry, concentrated tannins. It's serious, stalky fruit layered with a more juicy element and tight acidity. The wine does need aging to soften its austere character.
structured wine, it's loaded with sensations of juicy nectarine, grapefruit, ripe peach and mineral. Racy acidity adds balance and the lingering finish ends on an almond note.
Structured wine, with firm tannins as well as a light touch of wood aging. It's a fruity wine, raspberry fruit cut with taut acidity. It can be drunk now for its fruitiness, but would be better allowing the tannins to soften. So drink from 2015.
Structured with a core of tannin, this is a ripe wine. It has layers of red fruit and attractive acidity, showing the potential to last a few more months before drinking.
Structured with a strong mineral character, this is a full rich wine. Its density comes from the fermentation in stone lagars giving richness and opulence. The wood aging has added to the smoothness that is balanced by the intense acidity of the black currant fruits at the end. Drink from 2018.
Structured with firm, sticky tannin, this wine is built to age and impress over time, dusted with mocha and spicy black cherry flavor. Moderate in oak, it strikes a balance between its fruit and savory elements, softening in the glass.
Structured with green plums and currants, this delicious, limpid wine envelops the palate with citrus and pure, crisp fruit flavors. A great expression of terroir-driven Riesling, with a mineral and steely structure to support the fruit.
Structured with tight, dry tannins, this has a definite edge of austerity. The fruit is red berry, with cranberry dryness, showing a layer of pure juice and obvious acidity. The finish is long and smoky, with the acidity subsumed into tannins.
Structured with typical tight Douro tannins, this wine is still very young. Red fruits are backed by tough tannins and a juicy aftertaste. Fresh and fruity. the wine has enough tannin to age. Drink from 2016.
Structured yet elegant, this blend of Sangiovese, Sagrantino and a drop of Cabernet Sauvignon delivers a medley of sensations including crushed blue flower, black cherry, blackberry, ground white pepper, savory herb, graphite and cinnamon-spice. It's impeccably balanced with fresh acidity and firm but refined tannins. Drink through 2020.
Structured yet refined, this opens with lovely, understated aromas of red berry, violet and a whiff of exotic spice. The palate is more expressive, delivering mouthwatering black cherry, vanilla, mocha and black pepper alongside a firmly tannic backbone. It closes on a licorice note. Drink 2016–2021.
Structured, complex wine that is only just beginning to hint at considerable depth of powerful, rich flavors. The structure is dry, a little lean, but with dense tannins. The fruit, rich plums and stone fruits is just coming through. Age for 10 years.
Structured, concentrated wine, showing the firm texture of the vintage with firm tannins balancing intense acidity. The wine has power—witness the alcohol—but this is contained in a more elegant texture. Best to age this wine for 4–5 years.
Structured, concentrated, a wine that shows power from both fruit and tannins. The opulent strawberry flavors are paralleled by firm, dry tannins. As the combination comes together, this will become a glorious wine.
Structured, dense and packed with black fruits, this is complex wine. Yet with all of its ripeness, it offers a great line of freshness and a smoky wood flavor, with blackberry-like acidity on the finish. Age for five years or more.
Structured, mineral and tense, this is a classic Pouilly Fuissé. It has lemon and crisp sliced white fruits, very linear in character with a bright, tight texture. The wine is young and could age until 2016.
Structured, ripe and with great fruit, this is a bold warm wine. It has plenty of rich berry fruits, ripe tannins and layers of spice and toast. With its concentration, this is going to be a rich wine. Drink from 2022.
Structured, smoky and full of black cherry fruits, this is a wine whose appellation of Villages brings out just that extra bit of weight and richness. It's still fruity, ready to drink and fresh on the finish.
Structured, this offers earthy aromas of ripe berry, game, leather and anise. On the palate, notes of licorice, white pepper, clove and grilled herb add depth to the black cherry core. Firm tannins and nervy acidity provide an age-worthy framework. Drink 2020–2035.
Structured, this oozes blackberry fruitiness as well as a balanced layer of dry tannins. The wine is fruity and rich while keeping its elegance. A core of tannins and fresh acidity in the fruit promise that this wine will age. Drink from 2017.
Structured, tight and mineral, this wine comes from a selection of old vines in a northwest-facing vineyard on the Rimauresq estate. It offers a tang, along with a firm structure and concentration. A fruitier aftertaste will show through more strongly by late 2016.
Structured, with a juicy backbone of fruit, this full-bodied, 100% varietal wine features aromas of baked bread joined by a taste of blackberry jam. Jolts of cedar and green herb provide a classical touch to the lengthy finish. Drink now through 2020.
Structured, with years to go to take on added complexity and personality, this wine is also a study in immediate gratification, as it's presently so juicy and easy to enjoy. It comes from an east-facing block, planted to a suitcase clone. Exotic, rich red and black berry and cinnamon form an alliance of balance and mouthwatering seduction. The oak and tannin are fully in sync, while a salty, meaty finish provides additional decadence.
Stuhlmuller's regular 2008 Cabernet, released a year ago, was quite good. This one's even better. It has all the hallmarks of a superior Cabernet, with rich, delicious blackberry, cherry, licorice, Dr. Pepper cola and oak flavors, framed into soft, intricate tannins. With a pleasant minerality, it should age well through 2016, gradually losing fruit.
Stumbles where Santa Barbara Cabs have historically fallen, with green, unripe flavors and tannins and a dry, bitter finish. This wine was not helped by the cool vintage.
Stunning and fragrant, this elegantly structured wine opens with a fragrance of pressed violet, perfumed red berry, leather, white pepper and a whiff of mint. The vibrant, silky palate offers black raspberry, wild cherry, cinnamon and licorice alongside firm, refined tannins and bright acidity. It's loaded with finesse and already has great depth but hold for more complexity. Drink 2018–2028.
Stunning and sophisticated, it leads with intense aromas of elder flowers, tropical fruit, spice and hay. The structured but elegant palate delivers creamy peach, melon, and exotic fruit accented with notes of spice and energizing mineral purity alongside vibrant acidity. Throughout, it shows impeccable balance and depth.
Stunning and sophisticated, it opens with intense aromas of stone fruit, tomato vine, pear and nut. The creamy palate offers juicy white peach, green apple and mineral accented with notes of bitter almond alongside fresh acidity. Drink now or hold a few years for more complexity.
Stunning aromas of amazingly prominent fresh cracked black pepper, dried violets, teriyaki and bloody red meats form a memorable nose on this wine from an extremely coastal vineyard near Cambria. The palate shows roasted pork, more pepper and a boysenberry-balsamic reduction sauce.
Stunning aromas of rose, violet, licorice, Asian spices and mature dark-skinned fruit waft out of the glass. The juicy, savory palate offers wild cherry, crushed raspberry, orange zest, anise, clove and chopped herbs alongside bright acidity and soft, supple tannins. A fantastic Barbera.
Stunning aromatically, with a veil of smoke and petrol that lingers over fresh, clean Honeycrisp apple aromas. Semidry in style, with a simple, slightly sugary attack, it finishes with just a tinge of green pepper in the backdrop.
Stunning is the only word that does justice to this exceptional wine. It's fragrant and compelling, from the first sniffs of almond paste, butter cream and apple pie, right on through a magnificent palate loaded with well-balanced fruit, pastry and nut flavors. Rich, complex, and beautifully proportioned, it rolls into a seamless, toasty finish.
Stunning, dramatic, but nowhere near ready to drink. Dry and complex in mountain tannins, the wine displays massively deep flavors of blackberries and cassis, and the new oak is substantial and sweet. Try holding until after 2010, and should develop for an additional six years.
Stunningly good for an entry-level Pinot Noir, this new Tavola gets the sort of care generally reserved for reserves. Native yeast fermentation and almost a year in 20% new French oak is where it starts; then a barrel selection is made and it's bottled unfined and unfiltered. Deep flavors emphasize black fruits, with a dash of pepper highlighting the finish.
Stunningly good, this hits you with waves of fruit, acidity and spice. It reverberates across, down and through the palate, recalling clover, citrus zest and grapefruit, all underlaid by bracing minerality.
Stunningly good, this offers off-dry numbers (13g/L) but plenty of high acid tang. Honeysuckle, tart citrus, green apple and honeycomb start it out, and the wine kicks into more and more gears with superb concentration and depth. Lemon verbena and lemon-tea flavors come into the extended finish, with light tannins and superb details. Drink now through 2035.
Sturdy and basic, this Pinot Noir has vegetal aromas, modest fruit flavors, and a dry, lean texture. Aromas suggest tomato and herbs, while flavors are more rich.
Sturdy and flavorful, this is a well-made, dry and moderately tannic wine that smells beefy, salt-and-peppery, and tastes juicy like raspberries and cherries with a little bit of meatiness coming through for complexity. The texture has good grip and acidity so the wine will pair well with big proteins.
Sturdy and hard in tannins, brisk in acids, this Pinot will benefit from a year or so in bottle. It's extremely dry, with earthy, balsam and mushroom-inspired flavors of blackberries, black cherries and cola.
Sturdy and tannic, this offers subtle suggestions of rosewater and cocoa powder around pleasant plum fruit. Drink it over the next two or three years; decanting will help to smooth it out.
Sturdy and tannic, this seems to be the heaviest and thickest of the 2012 wines from Elizabeth Chambers. Black cherry cola and dark chocolate combine, with an earthy undertone. It was aged for 21 months in neutral oak.
Sturdy black plum aromas feed into a dense, juicy, secure palate, with deep flavors of blackberry and loamy plum. The finish is smooth, mature and pure, with lasting berry flavors and integrated oak. Drink now.
Sturdy in texture and a bit earthy in flavor, this medium-bodied wine has aromas like raspberries, core flavors like red cherries and a sense of good maturity for drinking now.
Sturdy on the nose, this has cherry and red berry aromas. The palate is juicy, lively and fun, with crisp, focused red-plum and cassis flavors. Easy to quaff.
Styled after the great white wines of Bordeaux, this is fresh and clean, with luscious mixed fruit flavors that emphasize apple and melon. A cooler vintage has produced a wine of low alcohol and real finesse, with a light dusting of toasty oak. Given its impeccable balance, it could be cellared for another 6–8 years.
Stylish and complex, with its fleshy pear fruit set in a frame of bracing minerality, this is a wine of lucid clarity. It conveys the depth of looking into a deep, transparent mountain spring, with that same tongue-tickling minerality.
Stylish and detailed, this exemplary effort showcases a subtle and elegant approach to the grape. Rather than fleshy fruit flavors, it offers focused notes of pear skin, citrus rind and an overriding minerality. It's drinking quite nicely already, and seems built to continue to evolve through 2020.
Stylish and fruity, this has red currant crispness and an attractive warm, ripe background. It's balanced and fresh, with intense fruitiness at the end.
Stylish oak aromas combine with rich fruit flavors in this full-bodied, velvet-textured wine. It smells like ripe black cherries, vanilla and caramel, with a fruit-forward palate. Made by the Lange Twins Winery.
Stylish wine, balanced, intensely elegant. It has freshness and also weight, encased in a structure that is poised, beautifully integrating black currant fruit and chocolate flavors.
Stylish, precise, elegant and evocative, the Jessie may be the best of an excellent single-vineyard lineup from Cristom in 2009. Light toast rims deep black-fruit flavors, with excellent concentration. The lengthy finish brings in streaks of espresso and clean earth. This has the balance and detail to reward significant cellaring.
Stylistically focused in its clear embrace of fruit and cool-climate acidity, this balanced white is honeysuckle-inflected, with steely pear and orange blossom elements, unfettered by oak.
Stylistically speaking, this oak-aged wine is very different from all of Borsao's fruit-first Garnachas. And that isn't exactly a full-out compliment. So while the wine has balance and structure, the oak seems dominant on the nose and palate, which lends more vanilla and cream than spice and character.
Stylistically, this is a racy, no-oak wine that smells of pineapple and tastes of citrus and passion fruit. The mouthfeel is citrusy, like fruit juice, with a lean, linear, citric finish that's bright in feel but tastes tangy and simple.
Stylistically, this Pinot is right in the middle of the big, blowsy style and the more austere, low-alcohol style. It's balanced, dry and rich in cherry and raspberry-pie flavors, with an opulent overlay of sweet, smoky oak. Drink now–2015.
Styria's trademark Sauvignon Blanc in its purest, freshest form. It has delicious acidity, pear and white peach flavors and a burst of grapefruit freshness. Drink now, or hold for a year. Screwcap.
Styring also makes a wine called Reckless, so you get a sense of where this unusual blend is coming from. Big cherry fruit is adorned with notes of citrus and pine needle, and one senses that the addition of 10% Petit Verdot has stiffened up the finish. If you had to describe it, it's Pinot Noir on steroids, with all that implies.
Styring releases their wines with plenty of bottle age and doesn't shy from high alcohol. The level of ripeness in this bottling is not for everyone, veering more toward Zin-like power than Pinot Noir elegance. It's lushly aromatic, with dominant pine needle and raspberry extract flavors. A dense, concentrated and pungent wine with a spicy top note.
Su Reimond is a soft and plush dessert wine with creamy foam, lemony mousse and loads of fragrant peach blossom, honey and sweet almond on the bouquet. You'll love the intensity but don't wait to drink this Moscato d'Asti: It has a short life ahead.
Suave and earthy juniper, red rose petal and dried-herb tones meet with concentrated red cherries and exotic Indian spice on the nose of this nicely bottle-aged wine. Lively acidity and a prominent sagebrush flavor kick off the sip, which settles into a violet-like groove enhanced by chopped thyme, black pepper, bay leaf, juniper and underripe berries.
Suave and interesting on the nose, this bottling packs in a lot of magic. Pepper, blueberry, violet cake, dust, Sichuan peppercorn and chipped slate show on the nose. Finely grained tannins provide a chalky texture, while a rising acidity presents flavors of elderberry, underripe blueberry, tobacco and powerful florality in this great varietal expression.
Suave and subtle, this medium-bodied wine will be fun to sip through an evening and see how it develops. It emphasizes moderate fruit flavors, subtle oaky spices and a lush texture that keeps the flavors lingering on the finish.
Suave aromas of bramble and red berries meet with chipped slate, a touch of anise and pressed lilacs on this nose of this blend of 37% Grenache, 29% Mourvèdre, 13% Syrah, 10% Counoise, 6% Cinsault and 5% Carignane. Bright cranberry and red cherry fruit pop on the palate, which is bolstered by fennel, black peppercorns and dried rose petals.
Suave aromas of browned butter, preserved lemons and seared nectarine surround alkalinity on this purely-for-the-love side project of Jim Clendenen. The edges of the palate are lush and rich with vanilla cream, roasted nuts and butter, but the center holds laser-tight to singed lemon acidity before a finish that shows some marshmallow and nutmeg spice. The wine seems to be peaking now.
Suave aromas of pepper, elderberry, lavender and a touch of snapped sagebrush show on the nose of this bottling. The palate offers slightly sour black fruits of tart plum skin and boysenberry, rounded by a savory soy component.
Suave blueberry-chocolate notes meet with light and delicate violet florality on the nose of this single vineyard bottling from the Bay Area-based producer. The palate is lively and tart with underripe blackberries, sesame oil and a sizzling acidity.
Suavia's base Soave Classico opens with an initial hint of sulphur but then finds purity in the form of peach, honey and herbal aromas. In fact, the wine shows very nice fruit characteristics on the close.
Suavia is one of the best producers of Soave wine. This expression shows beautiful fullness in the mouth with a bright citrus finished backed by endnotes of melon and peach.
Subdued acacia flower, toasted nut and dried aromatic herb aromas lead the nose while the palate offers yellow apple skin flavors and a hint of citrus zest. Bitter almond marks the lean finish.
Subdued and delicately ripe, this wine offers understated notions of leather, chocolate and blackberry bramble, with an electric undercurrent of fresh-squeezed citrus. Light and bright, this is a study in holding back, with complexity at its core.
Subdued and measured with a classic line, this wine offers blueberry, fresh raspberry and persistent notes of dried flower and lavender. The mouthfeel is bright and crisp and the wine definitely ends on a citrusy note. The blend contains 5% Cabernet Sauvignon.
Subdued aromas and rather tight fruit flavors make a modest impression, while full body and very firm tannins due to 15% Petite Sirah give a lot of structure. With astringent grip in the texture, this will taste best with juicy meat dishes and other rich proteins.
Subdued aromas convey strawberry with a whiff of green tomato. The palate offers crushed cherry, raspberry, oregano and black olive, while lithe tannins provide the framework. It closes on a tart note of rhubarb.
Subdued aromas include white spring flowers, pear and apple. The palate delivers green apple along with a hint of lemon peel and almond. You'll notice the warmth of alcohol on the close.
Subdued aromas of Alpine wild flowers, earth and mineral come with a whiff of hay. The reserved palate offers green apples, pineapple and mineral notes. It has nice weight and a smooth texture.
Subdued aromas of black cherry and Asian spice lead the nose while the straightforward palate offers up juicy plum and a hint of cocoa. Round tannins provide the easygoing framework.
Subdued aromas of blackberry, grilled herb and a hint of menthol lead the way. The straightforward, easy-drinking palate offers mature black cherry, coffee and a hint of brown spice alongside soft, round tannins. Enjoy through 2017.
Subdued aromas of citrus, acacia flower and a whiff of almond come together on this wine. The vibrant palate offers yellow apple, pear and lemon zest alongside bright acidity and a firm perlage.
Subdued aromas of dark-skinned berry, baking spice, truffle and leather slowly emerge in the glass. The chewy, delicious palate is more expressive, delivering juicy black cherry, raspberry jam, white pepper and a mineral note while firm, refined tannins provide youthful tension. Enjoy through 2020.
Subdued aromas of dried berry, toasted oak and scorched earth eventually emerge in the glass. A blend of Sangiovese, Colorino and Cabernet Sauvignon, the palate offers dried black cherry, anise, tobacco and roasted coffee bean alongside ample tannins. The fruit is starting to dry up, so don't hold on to this too long.
Subdued aromas of dried black fruit and baking spice set the tone in this wine. Its easygoing, straightforward palate offers mature Morello cherry and vanilla flavors alongside round tannins. Drink soon.
Subdued aromas of espresso, tobacco, cedar, tilled soil and mature black fruit waft out of the glass. Made entirely with Cabernet Sauvignon, the elegant palate offers raw red currants, dried black cherries, clove and anise alongside silky but rather fleeting tannins.
Subdued aromas of French oak, espresso, game and a hint of exotic spice come together in the glass. The palate delivers toast, licorice, roasted coffee bean, fleshy black cherry and oak-driven spice accompanied by fine-grained tannins. It's already rather evolved so drink sooner rather than later.
Subdued aromas of French oak, toast and acacia waft out of the glass. The rather lean palate offers oak-driven spice, chopped herb and a hint of citrus set against racy acidity. It's rather shy on fruit richness.
Subdued aromas of French oak, toast, tropical fruit and a whiff of dried herb carry follow over to the palate along with nuances of mature apple and citrus zest. A note of bitter almond closes the rather lean finish.
Subdued aromas of French oak, underbrush, espresso and menthol lead the way. The rather lean but polished palate offers tart sour cherry, vanilla and roasted coffee bean alongside vibrant acidity and firm tannins that grip the finish.
Subdued aromas of hay, pineapple and crushed stone eventually unfold in the glass. The reserved but elegant palate shows honeydew melon, peach, citrus and mineral alongside crisp acidity.
Subdued aromas of hay, tropical fruit and yellow bell pepper lead the nose. It's rather lean, with grapefruit, candied nectarine peel and hints of a confectionary note alongside bracing acidity.
Subdued aromas of jasmine, hawthorn and citrus lead the nose. The sunny palate offers yellow peach, pineapple and a hint of toasted almond alongside restrained acidity.
Subdued aromas of mature berry, leather and hint of toasted oak slowly emerge on the nose. The palate is a bit more expressive, showing dried black cherry, ground pepper and a hint of star anise. Fine-grained tannins offer support while a coffee note closes the finish. Drink 2017 through 2022.
Subdued aromas of mature black-skinned berry, spice and a whiff of leather lead the nose on this fresh, simple red. The soft, smooth palate shows juicy black cherry, blackberry and a hint of licorice. It's made to be enjoyed young so drink soon.
Subdued aromas of mature orchard fruit, honey and toasted nut follow the straightforward, rather evolved palate along with yellow-apple skin. A note of bitter almond closes the rather lean short finish.
Subdued aromas of melon and apple lead to medium-bodied fruit flavors. It comes off as a bit generic, with the variety seeming to get lost.
Subdued aromas of menthol, cassis, clove and sunbaked earth slowly unfold in the glass. The round, juicy palate offers mature black cherry, spiced blackberry, mocha and grilled herb alongside dusty tannins. Drink 2018–2024.
Subdued aromas of menthol, dark spice and a whiff of leather lead the nose while the full-bodied palate offers mature black cherry, star anise and clove. Tightly wound tannins give a solid finish.
Subdued aromas of moist soil, funk, ember and smoke are followed by supersmooth cranberry, cherry and savory flavors, along with abundant earth accents. It brings an appealing sense of texture, although it's quite reserved in style for a Rocks wine.
Subdued aromas of oak and citrus zest slowly take shape in the glass. The linear, svelte palate offers oak driven spice, lemon zest and yellow apple skin framed in racy acidity. A hint of toasted nut closes the finish.
Subdued aromas of pear and white spring flower lift out of the glass. The lean palate offers grapefruit, pear bitter almond and mineral alongside tangy acidity.
Subdued aromas of pear peel give way to fleshy pear fruit framed with grapefruit acidity. Harmonious and reined-in, the wine combines elegance with fruity concentration.
Subdued aromas of pear, toast and a yeasty note of bread dough lead the nose. The bracing palate offers Golden Delicious apple, lime and toasted walnut alongside sharp acidity. It finishes on a somewhat bitter note.
Subdued aromas of plum and a hint of violet lead the way. The easy-drinking, straightforward palate conveys black cherry, pomegranate and a hint of anise alongside soft, fleeting tannins.
Subdued aromas of pressed acacia flower, hay and beeswax take shape in the glass. The mature palate offers ripe yellow apple and a hint of citrus zest alongside a note of toasted almond. Drink soon to capture the remaining fruit and freshness.
Subdued aromas of pressed acacia flower, mature pear and nut lead the nose. The racy palate is on the lean side, offering subtle notes of dried citrus zest, mineral and toasted almond alongside brisk acidity.
Subdued aromas of pressed blossom, fennel and orchard fruit come together on this. The lean, rather diluted palate offers hints of green pear, citrus rind and a mineral note alongside tangy acidity.
Subdued aromas of red apple and melon are followed by a dry, medium-bodied palate with a tart, drawn-out finish.
Subdued aromas of red berry and rhubarb take shape in the glass. The reserved palate offers up crushed cherry, green tea and a hint of vanilla alongside fresh acidity and slightly astringent tannins.
Subdued aromas of red berry, dried meat and a touch of oak lead the nose. The palate discloses raw red cherry, thyme, anise and clove alongside biting, astringent tannins that dry out the mouth. Drink after 2017.
Subdued aromas of red berry, sweet baking spice, rose and a balsamic note lift out of the glass. On the tight, tense palate, bracing tannins frame wild cherry, white pepper, clove, powdered sage and anisette.
Subdued aromas of red plum, baking spice and a warm, yeasty whiff that recalls bread dough come together on this 90% Sangiovese and 10% Mammolo blend. The simple, lively palate offers tart sour cherry and orange peel accompanied by zesty acidity.
Subdued aromas of ripe dark-skinned berry, espresso and tobacco lead the nose while the soft, dense palate offers fleshy black cherry, blackberry extract, coffee and a hint of ground cooking spice. It's ripe and ready so enjoy soon.
Subdued aromas of ripe dark berry, violet, spice and a whiff of Alpine herb come together on this. The lively, straightforward palate offers up black raspberry, blackberry and nutmeg alongside velvety tannins. Drink soon.
Subdued aromas of ripe orchard fruit and pressed yellow flower slowly take shape on this. The big soft palate shows ripe apricot, candied lemon drop and a buttery note.
Subdued aromas of sawdust, dark spice, grilled herbs and dark-skinned berry slowly emerge on this blend of Sangiovese, Colorino and Merlot. The palate offers dried black cherry, menthol and clove alongside smooth tannins. Drink through 2018.
Subdued aromas of scorched earth, dark cooking spice, black currant and a whiff of game emerge in the glass. The ripe palate offers mature dark-skinned berry, vanilla, tobacco and toast alongside mellow tannins. Drink through 2018.
Subdued aromas of Spanish broom and brimstone float from the glass. The vertical palate offers yellow apple, citrus zest and mineral alongside crisp acidity.
Subdued aromas of spiced plum, tobacco and leather slowly take shape in the glass. The palate is more expressive, offering dried black cherry, crushed raspberry, clove and grilled herb alongside firm, fine-grained tannins. It closes on a licorice note. Enjoy through 2018.
Subdued aromas of spirits, raisin, menthol and resin emerge on this. The bulky palate shows blistering alcohol and a hint of raisin but it lacks fruit richness. Grainy tannins leave a raspy finish.
Subdued aromas of spring wild flower, hay and orchard fruit float from the glass. The vibrant palate offers lemon zest, sage, dried herb and a hint of saline framed in lively acidity.
Subdued aromas of stone fruit and yellow flower lead the nose on this informal white. The palate opens with yellow apple and citrus framed in zesty acidity but the finish is lean and abrupt.
Subdued aromas of strawberry, rose petal and toast come together in the glass. The palate offers bright red berry and a hint of green tea alongside polished tannins.
Subdued aromas of toast and red berry lead the way on this easygoing red. The simple, rather diluted palate offers sour cherry and a hint of spice alongside soft, fleeting tannins and fresh acidity.
Subdued aromas of underbrush, pressed violet, ripe berry and cake spice slowly emerge in the glass. Made entirely with Sangiovese, the palate offers dried black cherry, blackberry, ground pepper, licorice, tobacco and sage alongside assertive, grippy tannins. A note of grilled sage signals the close. It's still tightly wound and needs time to come together. Drink 2017–2022.
Subdued aromas of underbrush, toast, truffle and ripe black-skinned fruit emerge in the glass. The forward palate offers raisin, dried black cherry, espresso and oak-driven spice alongside dusty tannins that leave a drying, astringent finish. Drink sooner rather than later before the remaining fruit dries up.
Subdued aromas of violet, bilberry and mountain herb guide the nose while the easygoing palate offers fleshy black cherry, clove and tangerine zest. Soft, round tannins make this perfect for everyday enjoyment so drink soon.
Subdued aromas of wild berry and forest floor lead the nose of this easygoing red. The vibrant palate delivers crunchy red cherry, tart red currant and a hint of mint alongside zesty acidity and fine-grained tannins.
Subdued aromas of wild berry, scorched earth and roasted coffee bean slowly take shape on this. On the bracing palate, assertive, tightly knit tannins support dried red cherry, espresso, orange zest and a hint of grilled herb. Give the tannins another few years to unclench then drink to capture the remaining fruit.
Subdued aromas of wild red berry, sunbaked earth and dark baking spice emerge in the glass. The linear palate is a bit on the lean side, offering tart cherry, strawberry, clove and anise alongside bright acidity and lithe tannins. Showing vintage variation, this doesn't have the structure or complexity of previous years but still shows the firm's trademark finesse.
Subdued aromas of wild strawberry and red flower take shape in the glass. The light-bodied palate offers crushed red cherry and bitter almond alongside fresh acidity. Enjoy soon.
Subdued aromas of yellow flower, orchard fruit and a whiff of nut lift out of the glass. The palate seems rather evolved, offering suggestions dried citrus zest and a hint of baked yellow apple. It closes on a bitter almond note.
Subdued aromas of yellow stone fruit and a whiff of acacia honey give way to the round ripe palate, along with notes of apricot and citrus zest. Bitter almond marks the close.
Subdued aromas of yellow stone fruit and a whiff of cut grass lead the nose. The linear, rather slender palate shows grapefruit, tomato leaf and lime alongside brisk acidity.
Subdued aromas recall Alpine wild flowers and lychee. The fresh, linear palate offers Golden Delicious apples and citrus notes with a hint of wax alongside crisp acidity.
Subdued aromas recall blue flower and berries, but overall the nose isn't very expressive. The one-dimensional palate offers red cherry but it's lean and short on freshness. This is starting to fade so drink now.
Subdued aromas recall dark-skinned berry, moist earth and a whiff of menthol. The straightforward, medium-bodied palate shows dark cherry and clove alongside bright acidity and firm but not very persistent tannins.
Subdued aromas recall dried woodland berry, mint and a whiff of culinary spice. The juicy, straightforward palate offers raspberry, ripe cherry, clove and a touch of star anise alongside solid but well integrated tannins. Drink through 2019.
Subdued aromas recall leafy undebrush, red berries and grilled herbs. The brisk palate offers red berry, espresso, mocha and clove alongside fresh acidity. It's simple but well made and will pair well with everything from grilled vegetables to mildly seasoned cheeses.
Subdued aromas recall white flower and stone fruit. The muted palate reveals mature yellow apple skin, lemon zest and notes of nut butter alongside sharp bubbles. It has a tangy but fleeting finish.
Subdued aromas recalling grilled herb, orange peel and a hint of freshly picked rose come together on this. The palate offers sour cherry, mint and licorice alongside fine-grained tannins that leave a firm, rather astringent finish.
Subdued aromas suggest leather, dried tobacco leaf, prune and fennel. The hearty palate offers stewed prune, dried black cherry, licorice and a black pepper note alongside assertive tannins.
Subdued aromas suggest red berry and a hint of dried herb. The tight palate shows red raspberry, raw cherry and a hint of cinnamon while rather austere tannins and brisk acidity provide support.
Subdued aromas suggest stone fruit, citrus and thyme. The palate offers yellow peach, tomato vine and medicinal herbs alongside crisp acidity. It ends on a slightly bitter, nutty note.
Subdued aromas suggest underbrush, scorched earth and dark berry. The supple palate offers dried cherry, wild strawberry, graphite and a hint of white pepper alongside polished—almost delicate—tannins.
Subdued aromas suggest violet and ripe berry. The simple palate holds black cherry and blackberry alongside firm acidity.
Subdued aromas suggest woodland berry and underbrush. The palate is more expressive, offering red cherry, strawberry and licorice alongside supple tannins. Enjoy soon.
Subdued aromas suggesting black plum, game and moist soil come together on this. The thin simple palate offers morello cherry and a hint of brown spice alongside loose, fleeting tannins and zesty acidity.
Subdued aromas suggesting forest floor, leather, stewed plum and exotic spice lead the nose. The dense concentrated palate shows black cherry extract, prune and licorice alongside compact tannins. You'll also notice the heat of evident alcohol.
Subdued aromas suggesting stewed plum, mature berry, dried herb and scorched earth lead the nose. The straightforward, rather evolved palate offers dried cherry, cranberry, leather, clove and a green note of powdered sage alongside tightly wound tannins that clench the finish.
Subdued aromas suggesting underbrush, scorched earth, leather and dried herb lead the nose. On the medium-bodied rather straightforward palate, hints of baking spice add interest to a core of tart cherry. Drink through 2021.
Subdued aromas suggesting yellow apple and a touch of citrus emerge after a few twirls of the glass. On the tangy palate, a vein of mineral and crisp acidity underscore juicy tastes of nectarine, pear and a hint of crystalized ginger.
Subdued baking spice and black-skinned fruit aromas mark the nose of this wine. The simple palate delivers blackberry and white pepper flavors and round tannins. Drink soon.
Subdued but classic Nebbiolo aromas of red berry, crushed rose, scorched earth and a balsamic note emerge on this full-bodied wine. The tight palate offers wild cherry, black raspberry, chopped mint and licorice supported by a backbone of fresh acidity and firm tannins.
Subdued but promising apple-ripeness on the nose leads to a rounded, fully mature palate that rings with fresh and dried apple. There are hints of hay and and a wonderfully, clean core of lemon freshness that is supremely well cushioned on these rich, intense flavors. Drink 2016–2019.
Subdued citrus and crunchy apple unite in the fresh, easy-drinking palate that majors on the refreshing, appetizing aromas of Granny Smith apple with all their attendant, crisp freshness. Drink soon—possibly at a party where light, easy wine makes conversation and laughter flow. The wonderfully clean finish makes you want more.
Subdued citrus and pear notes on the nose find fuller expression on the rounded, very textured palate that almost seems to have a pleasingly bitter edge of earth and Bosc pear peel. This is generous and medium-bodied.
Subdued cranberry, crushed rose petal, lavender and sweet sage notes show on the nose of this clonal mash-up. Tightly wound cranberry and red plum skin flavors show on the palate, brushed with anise and a hint of white pepper. This will probably be much more complex in the years to come.
Subdued crushed stone and smoke aromas ease into a dramatically riper, richer palate full of lush tropical mango and melon flavors here. It's a deeply penetrating wine with scintillating lightness and a spine of tingling acidity. Gorgeous already but concentrated enough to improve through 2025.
Subdued currant aromas are met by a slight menthol note on the nose. The palate is slightly confected, with tart red currant leading to a richer cherry note towards the finish. Light tannins do little to prolong the short finish.
Subdued dried herb, vanilla and dill aromas mix with notes of baking spice. The red-fruit flavors are light and elegant, winnowing toward the finish.
Subdued earth notes precede the ripe freshness of red apple and mirabelle. A touch of residual sweetness boosts ripe fruit flavors of pear and orange, red apple and mirabelle plum. Lemon freshness brightens the palate and makes for an appetizing, zingy and refreshing finish.
Subdued floral aromatics open this delightfully complex, dry wine, lilting in lemon, green apple and stone. Beautifully balanced, it begs for inclusion at the table, ready to complement or contrast, lingering in orange blossom on the refined finish.
Subdued floral notes signal a restrained Gewurztraminer. The palate has ample freshness and gentle perfume, making for a subtle wine that plays down the fragrances but boosts the spiciness. It finishes fresh and wonderfully peppery.
Subdued florals and apple scents have a slightly dusty, chemical edge on the nose of Mazza's Reserve Pinot Grigio. Slight in body but it finishes briskly on the palate. Drink now.
Subdued herb, red fruit and spice aromas are followed by quite reserved cherry and berry flavors. It displays a lot of restraint.
Subdued hints of citrus point to a subtle, understated but no less delicious white. Soft notions of juicy yellow pear, very ripe pink grapefruit flesh and grated yellow grapefruit zest harmonize beautifully. A gentle but shapely and poised Grüner of immense elegance and a wonderfully cushioned midpalate.
Subdued hints of lily and jasmine rise from the glass. The palate offers restrained notes of peach and Mirabelle plum, with a rounded, off-dry finish focusing on blossom honey. It's a gentle, rounded and perfumed wine.
Subdued in just-ripe cantaloupe, this light wine dances in lemon, lime and grapefruit, skirting the line between delightful and sour. Midweight, it allows a touch of oak on the back palate to intermingle with the fruit.
Subdued in oak, this bright intriguing wine does a nice job showcasing tart tangy flavors of green olive and green apple, while still maintaining a freshness at its core. It is moderately structured and teased in a twist of lime.
Subdued lemon and forest fruit back up the bright, blush colour of this fruitful, almost fleshy rosé. While this is an easy-drinking party wine, it nonetheless finishes with real freshness and leaves you utterly quenched.
Subdued notes of blackberry and dark cherry, cigar box and undergrowth lead the aromas on this Bordeaux-style blend. It has a supple core, which is framed by sinewy tannins and balanced acids. The finish is medium in length and grippy, ending on a spiced-cherry flavor.
Subdued notes of butterscotch and flaky pie crust mark this Chardonnay's nose. It is a buttery, waxy-textured selection with tame acidity, and it would pair well with steamed lobster in a casual setting.
Subdued notes of clove and pepper mixed with tart cranberry make this an appetizing, fresh-faced red. The body is light but packs lots of flavor. What you see is what you get—in the most charming way possible.
Subdued notions of fresh white grapes on the nose get a lemony, fresh boost on the fruity palate. The body is light. An easy, fun wine for weightless drinking. Drink as soon as possible.
Subdued on the nose with hints of apple, pear and wet stones, this semi-sweet wine is stark and lean on the palate with flavors of pressed apple and lemons. It's refreshing and easy drinking with a tight, light-footed frame.
Subdued on the nose, almost to the point of being neutral, this smells like mild citrus and applesauce. A chunky but clean palate tastes of apricot, orange and sea brine, while this finishes with a mildly oily texture and steady tropical flavors.
Subdued on the nose, this has a good concentration of fruit and a strong structure, buoyed by firm acidity. The finish is long and lingering.
Subdued on the nose, this is a thick, juicy red made in small amounts that offers affordability within its bright streak of cassis and currant. A backbone of tannin provides strength and concentrated power.
Subdued on the nose, this wine still needs to stretch its proverbial muscles. Its flavors of cherry liqueur, rum cake, blackberry and forest underbrush give voice to a clean, traditional winemaking philosophy.
Subdued orchard fruit and white flower aromas lead the nose while the somewhat lean palate offers crisp red apple, crushed stone and chestnut notes. Zesty acidity gives it a fresh finish.
Subdued pear fruit is tightly coiled inside this rich and promising white. For now it has phenolic richness and wonderfully tangy acidity. In time the wine will show the luscious ripeness of this harvest. Drink as of 2016.
Subdued pineapple, lemon and orange blossom on the nose give way to similar notes on the palate, plus a slight guava note. Thin in feel, it does have a crispness that lasts through the tart finish.
Subdued red fruit is kept fresh by moderate acidity in this boldly dense and grippy wine rich in violet aromas. Soft, integrated oak adds a spiciness of black pepper and vanilla, while the overall experience is balanced and relatively lean.
Subdued scents of dark-skinned berry, grilled herb, chopped mint and a whiff of fragrant blue flower lead the way. The ripe, round palate doles out fleshy Morello cherry, star anise and a tobacco note alongside evolved, loosely knit tannins. Drink soon.
Subdued smoke and earth tones on the nose contrast the concentrated tangerine and crunchy peach flavors in this bristling Kabinett. Lithe and lean, it boasts a piercing lime backbone that is exhilarating to the senses. Delicate honey tones soften a lingering finish.
Subdued stone-fruit, jasmine and white-flower aromas lead to off-dry fruit flavors. It goes down easy.
Subdued underbrush, red berry and culinary spice aromas emerge in this tight, young red. The palate is bright and lean, offering tart cherry, dried sage and clove flavors, bolstered by taut tannins and racy acidity.
Subdued violet, plum and brown spice scents lead this 70% Sangiovese, 20% Ciliegiolo and 10% Canaiolo Chianti. Those aromas carry over to the palate, which is simple and mildly tanninic. Drink soon.
Subdued, ripe, yellow pear meets yeasty, almost soy-like savoriness head-on to create a palate full of interest. The wine conveys weight, concentration and a bit of alcoholic heat, but it's all carried of with peppery panache. Lovely now but will only get better.
Subdued, riper fruit has not yet come to the surface. Notions of Bramley apple are evoked on the nose; on the palate they show as the more rounded flavor of baked Bramley. Hovering above it all is grated lemon zest, pulling fruit, texture and freshness tautly together in a dry, fresh yet mellow finish. The more you taste, the more the still-underlying fruit yearns to rise to the surface. Best to give this some time so it can show its true, exciting colours.
Subertum is a blend of Merlot, Syrah and Petit Verdot that exhibits fine aromas of spice, smoked meat, leather, milk chocolate, coffee grinds, black fruit and plum. Tones of spice and leather are recognizable and the wine delivers chewy tannins and a somewhat rustic feeling.
Sublime and gritty in stony, gravelly texture, this wine surprises and awes in its commingling of salty lime, focused acidity and complex tones of apple, pear and fig. Medium-bodied, it unravels slowly in the glass, continuing to pursue different avenues of flavor and intellectual pleasure.
Sublime texture imprints this delightful, serious wine, floral in gardenia aromas and orange blossom. A bright, lengthy acidity supports mouthwatering flavors of Meyer lemon, tangerine and wild Tahitian vanilla, combining effortlessly on the palate to wow and refresh.
Substantial and authoritative, this ripe and tannic wine turns quickly to the dark side. Dark fruits—black cherry and cassis—are joined to barrel flavors of roasted coffee and dark chocolate. Yet it's never too heavy, and stays balanced through a medium-long finish.
Substantial and muscular, still quite tight and unyielding, this grudgingly displays purple fruits in a mix of roasted coffee beans, clove and black olive. If past releases are any indication, this will continue to evolve and expand as it gets a bit more bottle time.
Substantial and smooth, this full-bodied wine starts slowly with mild fruit and butter aromas, then turns up the volume on the palate with ripe pear, vanilla and nutmeg. It conveys a feeling of oak-aged richness although it was tank-fermented.
Substantial and varietally precise, this shows nicely focused red and black fruits with a concentrated backing of toast, coffee grounds, baking spices and chocolate. The fruit and barrel flavors are perfectly integrated, dusty and lush.
Substantial fruit flavors and a lightly sweet balance give this medium- bodied wine a decent drinkability factor. The mouthfeel is slightly tannic and the finish is brief.
Substantial in dense red plum and black cherry, this dry, chewy wine will benefit from a decant or time in the glass. It furnishes a high-toned kick of acidity on the finish.
Substantially tannic and robust in tar and tobacco, this wine smells and tastes big and broad, a good choice for generous cuts of meat, preferably grilled. Black cherry and blackberry expand in waves around the oak and tobacco.
Substantive flavors and a rich, tannic texture form a serious profile for this deeply colored, dry and full-bodied wine. It smells like raspberries, tastes deep and concentrated, and has a very firm and nicely astringent mouthfeel. Pour it with a big steak, chop or roast.
Substantive in oak and weight, this concentrated, estate-grown wine is impressive in velvety texture and a savory conjuring of tobacco and black tea. Dark, brambly blackberry and dark cherry join in on the fun, providing vibrancy amid all the sophistication. Finishing with a dash of cardamom, this wine will cellar nicely through 2020.
Substantive, with complexities on the bouquet, this has a lemon-lime aroma that is dry, chiseled and friendly. It feels tangy, citrusy and crisp, with tangerine and lemon as the key flavors. This is fresh and focused from start to finish. The addition of 15% Chardonnay brings it up a notch.
Subtitled Vin de Lune, moon wine, because the grapes were harvested at night. That has allowed the wine to preserve its freshness with lively acidity and fresh red currant flavors.
Subtitled Vin de Vinarchiste, this is a blended wine from organically grown grapes which include the local Fer and Périgord alongside Bordeaux varieties. It is a crisp wine showing some tight, almost green-pepper flavors as well as smoky acidity. It is young but will be ready to drink soon. Drink from early 2017.
Subtle Amarena cherry flavors play on nose and palate, where bitter chocolate, cinnamon and blackberry join in. Ripe tannins provide structure while fresh, tart-fruit flavors fill the medium-weight mouth. This is an accessible food wine that finishes with peppery spice.
Subtle and crisp in minerality, this Pinot Blanc has a rich texture and a taste of apple and pear with a savory, herbal element throughout. It would serve nicely as an alternative to Chardonnay, especially on the dinner table.
Subtle and crisp in profile, this not-quite-dry Riesling from Lakewood Vineyards is delicate in its soft, slightly underripe peach and apricot tones. Vibrant acidity and a clean, floral spray on the finish make it wonderfully refreshing.
Subtle and elegant, this opens with a smoky aroma that underscores delicate scents of orchard fruit, citrus and botanical herb. The aromas follow through to the linear palate along with a racy mineral vein. A note of cured meat closes the racy finish.
Subtle and fairly deep, with aromas of berry, pastry and cherry cough drop. It feels lively and good, with blueberry and plum flavors in front of a textured, medium-deep finish.
Subtle and minerally on the nose, this has bashful white-fruit aromas that are at the peak of freshness. It feels good, lively and complete, while flavors of apple, citrus and mineral are well balanced. Drink immediately.
Subtle and restrained, drawn in a more oxidative, less overtly fruity style. The palate is broad and unfocused but shows good depth of flavor and an intriguing thread of apricot. Ends with a nutty, almond note. Drink up.
Subtle and shy at first, exhibiting light aromas of rose petal, this wine unveils slowly to reveal complex elements of cinnamon, red and black cherry—a curious commingling that comes together nicely. From several vineyards, including Martinelli, it's medium bodied and lengthy, with plenty of earthiness to the finish.
Subtle and soft, this aromatic Bordeaux blend (54% Cab Sauvignon, 9% Carmenère, 9% Merlot, 10% Malbec, 18% Petit Verdot) is laced with herb and exotic and savory spices, woven through tight fruit flavors of blueberry and musky grape. This is a delicate, evocative and challenging wine that rewards your attention. Fascinating and complex, it needs time to breathe and good glassware to really open up.
Subtle and somewhat sweet aromas of honey, candied pecan, fresh-sliced honeydew and lemon balm show on the nose of this bottling by Greg Brewer from a brand new vineyard. The palate is clean and fresh, and the sip offers a great tactile sensation on the tongue, with grippy tannins revealing citrus and melon flavors.
Subtle and sophisticated, this opens with a floral and fruity fragrance of honeysuckle, peach and tropical fruit. The focused palate delivers creamy stone fruit, cantaloupe, citrus zest, mineral and a hint of candied ginger. It's impeccably balanced with fresh acidity.
Subtle and steely, this Pinot Gris is crisp and lemony. It has plenty of citrus amidst a core of herbs and flowers. The grapes are sourced from the organic vineyards of Guinness McFadden in the Potter Valley area of Mendocino County.
Subtle and sweet on the nose, it has aromas of honey, peach and melon. Standard nettle, gooseberry and slightly-mealy citrus flavors mark the palate. This finishes chunky yet easygoing. Drink immediately.
Subtle apricot and herb aromas, then juicy apple and apricot flavors characterize this straw-colored, sturdy wine. It is crisp and dry, with enough body to keep the texture smooth and the whole taste experience balanced.
Subtle aromas and flavors of crisp apple and cherry, a dry composition, fine texture and crisp finish make this rather reserved and well balanced. This reliable standby is the kind of bubbly to have on hand for spur-of-the-moment occasions.
Subtle aromas include crushed flower, forest floor, graphite, black berry and a note of menthol. The ripe palate offers red cherry-berry and a hint of cinnamon alongside muted but drying tannins. Drink through 2021.
Subtle aromas include fresh hay, exotic fruit and apples. The linear palate isn't very expressive but it reveals raw yellow peach, pineapple, light oak and a hint of mineral teamed with racy acidity.
Subtle aromas include white flower, pear and slate. The round palate delivers green apple and mature pear accented with mineral and hints of ginger. Fresh acidity gives a polished finish.
Subtle aromas include white flowers and pears. The linear palate offers tart green apple, grapefruit and energizing mineral alongside crisp, quenching acidity.
Subtle aromas of acacia and white spring flowers are accented by hints of stone fruit. The palate offers mature Bartlett pear and tart green apple alongside crisp acidity. It closes on a distinctly nutty note of bitter almond.
Subtle aromas of acacia flower and a whiff of almond lead the way. The round, easygoing palate offers pear, citrus peel and a hint of hazelnut alongside soft acidity.
Subtle aromas of apple skin, yellow flower and nut lead the way. The nervy palate offers citrus, acacia honey, green pear and a mineral note. It's racy and linear, but not quite lean.
Subtle aromas of beeswax, white spring flower and a whiff of pear mingle in the glass. The linear palate offers crunchy green apple, nectarine zest and ground white pepper alongside brisk acidity. It's very pretty and extremely refreshing.
Subtle aromas of black-skinned fruit and baking spice waft out of the glass. The straightforward palate evokes black plum, vanilla and tobacco while assertive tannins provide support. Drink through 2020.
Subtle aromas of blackberry, tilled earth and dark spice lead the way. On the straightforward palate, clove and a touch of white pepper add interest to black cherry while smooth tannins provide an accessible framework. Enjoy soon.
Subtle aromas of blue flower, perfumed berry and grilled herb waft out of the glass. On the palate, notes of mocha, clove and licorice add depth to ripe black cherry flavors. It's well balanced, with velvety tannins that give it a smooth texture. Drink through 2019.
Subtle aromas of blue flowers and red berry lead the nose of this easy-drinking blend of 80% Merlot and 20% Sangiovese. The round, fruity palate doles out red cherries and red currants alongside bright acidity and soft tannins. It's made to be drunk young, so enjoy now.
Subtle aromas of cherry and cinnamon spice are followed by an overly tart, acidic character on this wine from historic Brotherhood. Light and somewhat one dimensional, it does have a clean finish and its minerality will recommend it to food pairing.
Subtle aromas of chocolate, espresso and ripe bluish-black fruit lead the nose of this robust blend of 40% Cabernet Sauvignon, 35% Syrah and 25% Sangiovese. The concentrated palate delivers ripe plum, dried black cherries, clove and black pepper alongside bracing tannins. You'll also notice the heat of alcohol on the finish.
Subtle aromas of citrus, yellow apple and stone fruit are accented with a whiff of flint. The palate offers lemon zest, grapefruit, white spices and mineral alongside bright acidity. Omniwines Distribution, Astor Wines.
Subtle aromas of dark berry, espresso, exotic spice and French oak slowly take shape on this. The firmly structured palate offers sour cherry, cranberry, coffee and licorice while close-grained tannins provide an assertive backbone. Drink 2023–2033.
Subtle aromas of dark berry, tilled earth and baking spice lead the nose. The ripe, juicy palate doles out mature plum, cassis, anise and black pepper alongside round, solid tannins. Drink through 2018.
Subtle aromas of dark fruit and leather give this wine a measured and timid first approach. The intensity builds with each swirl of the glass and the wine shows that typical Sangiovese Grosso tightness and acidity on the close.
Subtle aromas of dried berry, Mediterranean brush, game and savory herb lead off this vibrant blend of Pinot Nero and Nero d'Avola. The sleek palate offers candied red cherry, cinnamon and thyme alongside fine-grained tannins.
Subtle aromas of freshly cut grass and crisp Asian pears make this clean, dry Riesling a refreshing sipping wine. A tingly acidity and citrus pith notes linger playfully on the palate.
Subtle aromas of grapefruit, citrus zest and kiwi float out of the glass. The radiant palate is more expressive, doling out juicy yellow peach, honeydew melon, nectarine and sage. A mineral note backs up the finish.
Subtle aromas of grilled bread, citrus curd and peach set the stage for a plump, medium-bodied wine that boasts restrained flavors of white peach, pineapple and lime. Drink now–2016.
Subtle aromas of leafy underbrush, leather, truffle and red berry come together on this while the full-bodied palate delivers juicy red cherry, raspberry compote, baking spice and grilled herb. Chewy tannins provide the framework while a note of star anise closes the finish.
Subtle aromas of lemon, lime and crushed stone intensify through the palate of this dry, strikingly acidic Riesling. The mouthfeel is lean and lithe, finishing savory, on a dusty pollen note.
Subtle aromas of marzipan and cola yield to overriding prune and raisin scents on this extremely ripe, almost overripe blend. Soft and spongy on the palate, with berry and prune flavors, this shows smoke and toast notes on a low-pulse finish. Drink now.
Subtle aromas of minerals, rose petal and red berry are not overdone. In the mouth, it has astringency, hard tannins and an overall narrow feel. Flavors of raspberry and red plum seem sharp and jagged, while oaky mint and heat rise up on the finish. Give this more bottle time and it may improve.
Subtle aromas of mulberry, mace and vanilla meet with more intriguing notes of animal blood, rust and iodine on the nose of this bottling by Jennifer Hoage. Snappy and tart raspberry pops on the palate alongside forest underbrush and sandalwood. It's a great, balanced and even-handed entry point for those looking to explore the less ripe side of the grape.
Subtle aromas of plum, blackberry and a whiff of baking spice emerge in the glass. The polished palate offers black cherry, clove and a hint of tobacco alongside sleek, smooth tannins. Drink through 2018.
Subtle aromas of red berry, brimstone and a floral note lead the way. The palate offers juicy red cherry black raspberry, cinnamon and clove while a mineral note signals the close. It's still young but balanced, with fresh acidity and firm, refined tannins. Drink 2018 through 2026.
Subtle aromas of red berry, new leather, forest floor and a whiff of tobacco lead the nose. On the straightforward, rather lean palate, firm polished tannins and fresh acidity provide the framework for red cherry, cranberry and a hint of clove. Drink 2019–2025.
Subtle aromas of red fruit and pepper lead on this easygoing red. The palate ffers a good balance of red fruit, spice, medium tannins and a zesty finish. An interesting alternative that will pair well with BBQ, grilled ribs. Imported by Racke USA.
Subtle aromas of smoke, Bartlett pear and Granny Smith apple carry over to the palate along with a citrusy note and a hint of raw almond.
Subtle aromas of sunbaked earth, toast, French oak and chopped herb slowly emerge in the glass. The aromas carry over to the round robust palate along with raspberry jam, dried black cherry, licorice and baking spice while velvety tannins lend finesse. You'll also detect the warmth of alcohol on the close. Drink 2018–2023.
Subtle aromas of toasted oak, pressed flower and dried orchard fruit lead the nose. The firm palate offers nectarine, lemon drop, dried apricot and ginger alongside bright acidity. Drink soon to enjoy the remaining fruit flavors.
Subtle aromas of tomato vine, chopped herb and gooseberry set the tone while the lean, direct palate offers white grapefruit, yellow bell pepper a saline note. Bracing acidity gives it a crisp finish.
Subtle aromas of underbrush, leather, blue flower, mature black-skinned fruit and ground pepper slowly emerge on this powerfully structured wine. The brooding palate delivers black cherry steeped in spirits, crushed raspberry, clove and licorice framed against tightly knit but ripe tannins. It's still austere and will benefit with more cellaring. Drink 2020–2031.
Subtle aromas of violet and red berry lead the way on this simple red. The lively palate shows sour cherry and a sprinkling of clove alongside brisk acidity and pliant tannins. Drink soon.
Subtle aromas of white flower lead to a straightforward palate that delivers yellow flower, lemon peel and a note of cream. Fresh acidity generates a clean finish.
Subtle aromas of white fruits, talc and powdered sugar are totally what they should be given that this is an extra dry Cava. The palate is a little sudsy and active, but the flavors of citrus and white pepper are balanced and not overly sweet or confected. Shows good clarity from start to finish.
Subtle aromas of wild berry, scorched earth and clove slowly emerge in the glass. On the palate, notes of allspice and cassis add depth to the black cherry core while chewy tannins provide the framework. Best through 2017.
Subtle aromas of wild flower and white stone fruit set the tone on this bright sparkler. On the fresh creamy palate, green apple, white peach and a note of candied nectarine zest reign.
Subtle aromas of wild strawberry, savory herb and fresh tomato carry through to the palate, with a green tea accent. It's bright and balanced with mouth-puckering tannins.
Subtle aromas of yellow peach, golden apple and honeydew melon lead off. However the palate is rather lean, with citrus and mineral notes alongside bracing acidity but not much fruit richness.
Subtle aromas recall crushed rose petal and wild strawberry. The palate offers dried red cherry, grilled rosemary and a hint of green tea, but drink soon before the fruit dries out.
Subtle aromas suggesting moist soil, violet, red berry and a whiff of leather come together on this light-bodied red. On the straightforward palate, lithe tannins and bright acidity provide easygoing support for juicy Morello cherry, clove and a touch of anise. Enjoy soon.
Subtle aromas suggesting ripe black-skinned fruit, pressed blue flower, earth and a balsamic note waft out of the glass. Made with 100% Sangiovese grown according the principles of biodynamic viticulture, the compact full-bodied palate offers black cherry jam, licorice, sage and espresso. Close-grained tannins leave a firm finish.
Subtle aromas suggesting scorched earth, black-skinned fruit and a hint of vanilla lead the nose while the straightforward palate delivers black plum, clove and a touch of cedar. Smooth tannins provide pliant support. Drink soon.
Subtle aromas suggesting toasted oak, acacia and grapefruit take shape in the glass. On the racy palate, yellow apple, bitter almond and a hint of lemon zest are set against vibrant acidity.
Subtle aromas vie for a place amidst bold swathes of toasted oak and leather in this concentrated, full-bodied wine. Plum and forest floor fill out the midpalate, striking a balance between ripe fruit and savory seasonings.
Subtle aromatics and a zing of acidity lift this steely, medium-bodied wine, buoyed by streaks of fresh-squeezed lemon and grapefruit. The majority of the grapes come from Alexander Valley, with additional components from Sonoma Valley and Knights Valley. Aging was done entirely in stainless steel.
Subtle aromatics of earthy rose petal surround this silky, light wine, steeped in acidity and a damp-forested quality. Spicy throughout in cinnamon, cardamom and grated nutmeg, the wine picks up a girth of thickness on the finish, a knot of tannin that gives it a swath of complexity and cellaring possibilities, through 2018.
Subtle aromatics ride a steely frame of straightforward acidity and subtle oak, the wine medium in build and layers. It finishes in a flourish of salty brine.
Subtle at first, this bottling starts to show sweet hints of roasted red cherry on the nose along with leather and strong tobacco scents. It's elegantly layered on the well-structured sip, offering dried raspberry, pencil shavings, cocoa, bittersweet chocolate and more leather.
Subtle berry and rooty aromas create an inviting nose. The palate is full and chunky, with grabby tannins that thicken up cherry, herb and spice flavors. A little bit rich in style, with chocolate and earthiness to the finish.
Subtle berry and wildflower aromas lead the nose of this bright, friendly red. The informal palate offers crushed wild cherry, raspberry and a hint of clove alongside soft, rather fleeting tannins.
Subtle black-pepper notes add an extra layer of complexity to smoke, earth, plum, blackberry and dried spices. This full-bodied, sturdy wine finishes with firm tannins and some lingering coffee notes. Should improve over the next 2 - 3 years. —J.C.
Subtle but alluring aromas of yellow spring flower and white almond lead the way while the fresh palate shows mature apple, sage and mineral alongside bright acidity. A tangy saline note signals the close.
Subtle but complex aromas, quietly seductive flavors and a svelte texture characterize this medium-bodied, elegant wine. Everything seems to be in place, with no elbows sticking out, and just enough tannic grip to keep it lively.
Subtle but enticing aromas of orange peel and orchard blossom carry the nose. The notes of fresh, aromatic blood orange zest are clearly written across the textured but slender palate. Freshness is everything here so drink soon and enjoy these enticing, unusual aromas on this rare Roter Traminer.
Subtle but enticing scents of pear, citrus zest, pastry and a warm whiff of freshly baked bread lead the nose. The smooth, creamy palate delivers juicy yellow apple, tangerine zest, aromatic herb and a spicy ginger note while tiny, persistent bubbles lend elegance. A bitter almond note closes the finish.
Subtle but friendly hints of yellow plum and lemon are very appetizing on this unusual blend of Grüner Veltliner, Chardonnay and Pinot Blanc. There is satisfying midpalate texture and a lovely fruit expression that combines tart and ripe pear with Mirabelle plum and fresh citrus. All is packaged in a light, easy-drinking, dry body. An ideal summer wine.
Subtle but luscious notes of Mirabelle plum, ripe greengage and peach lend a seductive touch to this taut, structured and beautifully textured wine whose palate is reminiscent of bot fresh apple peel and grapefruit zest. Covers of fruit are tautly spread across spokes of acidity, creating a wonderful tension that keeps you wanting more. Authentic in its appeal, it's delicious now but will drink well until at least 2025.
Subtle but persistent notes of ripe pear, sandalwood and mirabelle appear on the nose. The palate is powerful and concentrated, weighing in with bundled notes of ripe orange zest that lend bright structure to an abundance of pear and earth notes. This is a big ripe wine, full flavored and potent. It has barely begun its trajectory and will acquire even more spice and allure over the years. This really is one to lay down. Drink 2020–2030.
Subtle but pretty aromas of pressed flower, mature pear and honey mingle in the glass. The round, full-bodied palate offers dried apricot, Golden Delicious apple, lemon drop and nuance of cake spice brightened by fresh acidity.
Subtle but ripe berry aromas are earthy, leathery and hint at animal. The palate is fresh and focused, with authentic raspberry and blackberry flavors. A toasty, warm finish with a note of chocolate makes for a good close. This is entirely commonplace for Ribera but that doesn't mean it's not a nice wine.
Subtle but unmistakable white pepper flashes through this slender, lemony but oh-so-savory wine. Notions of ripe pear enter on the midpalate which comes across as complete, harmonious and long.
Subtle but very pure notes of morello cherry rise aromatically. The morello expression becomes even stronger on the toned, elegant and ever-so-slender palate with just the right amount of tender, tannic structure. This is effortlessly stylish and at the same time very honest and fresh-faced.
Subtle dark-skinned berry, brown spice, leather and truffle scents gently lift out of the glass. The palate is polished and full-bodied palate, with licorice, clove and white pepper notes underscoring a juicy black cherry core. Firm, refined tannins provide structure. Drink 2019–2027.
Subtle ember, umami, mineral, funk and black-olive notes are followed by an elegant, lightly styled palate full of savory and floral flavors. It stretches out on the finish with the focus on feel and elegance.
Subtle flavors and a great sense of balance will make this low-alcohol but medium-bodied wine versatile before or during a meal. The aroma is quietly fruity and the flavors take on more shape and a little weight, showing white peach and jicama as the texture broadens from a sharp first impression to more fullness on the finish.
Subtle flavors, great balance and some mineral complexity add interest. It is tangy, refreshing and just a bit restrained until the finish, where it opens up and stays with you.
Subtle floral aromas and whiffs of tropical fruit lead to a lean palate that offers peach, papaya and mango alongside bright acidity. Pair it with lightly seasoned seafood dishes.
Subtle floral notes accent apple and lemon notes in this refreshing, mineral-focused wine. Off-dry in style, it has soft lemony acidity and a mouth filling, juicy feel that's unabashedly thirst quenching.
Subtle floral notes of violet and carnation introduce the bouquet of this wine, supported by scents of blackberry, blueberry and cherry. The medium-weight palate offers fine but spicy tannins that frame the juicy black plum and berry flavors. Drink now.
Subtle fruit and baking spice aromas lead to expansive peach, pear and fig flavors riding on a wave of fresh, crisp acidity that keeps this lively through the finish, even though the texture is quite lush and creamy. The wine is almost a meal in itself, but will make a grand pairing with rich seafood dishes or even a cheese course. Delicious now through at least 2018.
Subtle fruit flavors mingle mountain berries, plums and cherries with enticing baking spices. There's a touch of herb, earth and tanned leather also, bringing complexity and texture into a lingering finish. Drink now through 2020.
Subtle green-apple aromas and rich, ripe pear flavors make a pretty convincing argument for this full-bodied but soft-textured wine.
Subtle green notes highlight concentrated fruit in this wine. Drilling down, it's something akin to celery leaf alongside nectarine and ripe citrus. It's plump in the mouth, with a long, balanced aftertaste. Well done, from start to finish.
Subtle green tones of fresh herb, lime and apple persist from nose to finish on this dry, medium-bodied Riesling. It's earthy and herbaceous but quite elegant. Zippy acidity carries a pristine, refreshing finish.
Subtle hints of cereal and grain permeate throughout this medium-sweet Riesling, lending a savory tone to honeyed grapefruit and apple flavors. While lacking great refinement, it offers fruit-forward refreshment for casual settings. Drink now.
Subtle hints of green pear meet yeasty pepperiness head-on. The palate is focused and concentrated and has a spine that tingles with crisp acidity and more pepper. This is inviting, moreish and very drinkable despite its comparative seriousness. Pepper and zest linger.
Subtle hints of ripe pineapple and peach hover over this delicate and very refreshing wine. Notes of lemon and citrus zest provide freshness and zing but the most remarkable aspect is its lightness. Dry, ultralight-bodied and super-refreshing this is a great choice for a summer party.
Subtle hints of ripe, winter-stored apple on the nose lead to an equally apple-dominated palate that shows soft pepper spice. A wonderful midpalate texture and baked-apple richness are countered by lemon freshness. This is very appetizing and cries out for soft cheeses.
Subtle hints of tart apples appear first, then there is the merest touch of quince, even a touch of lemon balm. The palate pans out aromatically, always in that apple and quince spectrum, and has a brightening crisp edge of freshness and absolute concentration and dryness. With more air, the aromatic lemon balm note adds its special perfume to this wine. This is invigorating and enlivening.
Subtle hints of toast, vanilla and spice add warmth to succulent black-cherry and blackberry flavors in this crowd-pleasing Bordeaux-style blend. It's boldly structured and textured on the palate, but balanced by brisk acidity and a veil of soft, finely-grained tannins.
Subtle hints of vanilla, lavender and spice lend depth to pristine peach and pear flavors in this judiciously balanced Chardonnay. It's fleshy and plump in mouthfeel but zesty lime notes keep the finish vibrant. Drink now through 2020.
Subtle honeysuckle, orange and apricot aromas lead to nicely tangy fruit flavors, medium body and good crisp acidity. This is a well-balanced, vibrant and refreshing wine.
Subtle in approach, in keeping with the Dopff & Irion house style, this wine shows good minerality on the nose and moderate intensity in the mouth. Not overpowered by superripe flavors—the themes here are apple and pear. The dry, citrusy finish makes this a good pairing for a meaty fish such as swordfish or tuna.
Subtle in aroma, this is nevertheless a luxurious wine that offers Anjou pear, honeydew melon and a touch of honey in the flavors. It has a wonderfully smooth texture and apparent sweetness on the finish.
Subtle in honey and grapefruit, this is a playful wine, vibrant in acidity and swirls of lemon zest that make it simultaneously refreshing and intriguing. Oysters are the obvious call.
Subtle leafiness accents pineapple and grapefruit aromas in this solid effort from an inconsistent vintage. Despite its age, it's still tight, offering coiled notes of tropical fruit and citrus and finishing with crisp acids.
Subtle lemon and apple on the nose belie the intense peachiness that awaits on the palate of this fruity dry Riesling. It's a shade rounder and richer on the palate than most Finger Lakes Rieslings from this vintage, but keenly balanced, finishing on a bracing lemon-lime note.
Subtle lemon hints and zesty freshness mellow a little on the creamy but nonetheless very slender, graceful palate. Elegance and purity are hallmarks here and it is depth rather than power that convinces. Very clean finish.
Subtle lemon spice and minerals on the nose lead into flavors of fresh lemon and orange, flowers and a touch of honeyed spice. The finish is spicy with a touch of bitter orange rind. A pretty wine with a refreshing character.
Subtle minerality lends finesse to pristine notes of lime, kiwi and grapefruit in this thirst quenching off-dry Riesling. It's pleasantly honeyed yet brisk, suggesting excellent pairings with spicier Chinese or Thai dishes. Drink now through 2020.
Subtle minerality lends surprising elegance to this otherwise buoyantly fruity wine. Succulent, soft yellow peach and apricot flavors are brightened by streaks of lemony acidity on the midpalate. The finish is refreshingly brisk. Drink now through 2018.
Subtle notes of both green, crisp Conference pear and ripe Delicious apples yield to some zesty grapefruit notes. There is structure and a resonant background of herbal spice, yeasty notes and fresh white pepper. The palate is streamlined and crisp yet cushioned. Ott once again shows his mastery of this variety—this time with all the freshness of a cooler vintage.
Subtle notes of bramble, smoke and raspberry entice on the nose of this dry rosé. While delicate in concentration, its supple silken mouthfeel and yielding acidity are approachable and comforting. The finish is bright and clean. Drink now.
Subtle notes of candied apricot mingle with barley sugar and light caramel in this splendid Eiswein. The palate reveals more intrigue, with pure lemon zest and aromatic inflections of crushed citrus foliage. While there is ample sweetness, this is cut by razor-sharp freshness and held in perfect poise. With time, ever more flavors join in: baked apple, candied orange peel and passion fruit. In its character, this would suit desserts that major on tropical, exotic fruit.
Subtle notes of clean, fresh lemon zest promise pleasure, the palate reveals a far riper aspect of fresh red apple and baked apples. The dry palate remains zingy and clean and provides ample textured freshness. The effect is that of fresh apple sorbet.
Subtle notes of concentrated rose petals and almost smoky honeysuckle come with a flinty aspect. The palate is defined by pithy lemon and bergamot interspersed with aromatic spices like lemon pepper and cardamom. It is the zesty core, however, that draws you in, with pithy grapefruit notes that last along with the fruity spice.
Subtle notes of crushed mineral and lime on the nose contrast the lush tangerine and orange flavors in this off-dry, concentrated wine. It's harmoniously sweet, balanced neatly by strikes of steel and acid that tighten the finish. Drink now through 2019.
Subtle notes of earth mix with summer blossom, along with hints of honey, quince and zesty, fresh lemon peel. These aromas dance and take turns on the dry, balanced palate that shines both with rich fruit and slender tone. Lemony freshness pervades everything with its brightness. This is lovely now but will be even lovelier over the years. Drink 2016–2030.
Subtle notes of orange meet freshly-cut pear flavors, amplified by some residual sugar. The richness of the palate is cut beautifully by a fresh and pure, citric acidity and a wrought phenolic structure which lends pleasant notes of subtle, enticing bitterness. There is something bittersweet about this that is touching and alluring.
Subtle notes of peach rise from the glass and gain full form on the palate where the flavors are boosted by gentle sweetness. The palate is round, fresh and off dry. Drink while aromas are at their peak.
Subtle notes of peanut shell, brioche, wet wool and apple juice form the nose, leading to a palate that veers toward the light side, tasting a bit washed out.
Subtle notes of tart red apple and red currant rise from the glass. They also feature prominently on the palate where their fruit expression is heightened by lively fine fizz. The body is light and inherently fresh, making this an ideal and very appetizing apéritif.
Subtle notes of toasted grain frame citrus and peach fruit in this well-priced offering. It's not the biggest, most robust Chardonnay, but it delivers intensity allied to length, turning lemony on the powerful finish. Drink now–2020.
Subtle notes of white currant, lime peel and Conference pear mingle on nose and palate, framed by a linear, tight and toned body. This comes across as elegant, straight-backed and poised, showing off breeding and refinement. Refreshing, pure and very long.
Subtle notes of white grapefruit and struck flint intensify on the palate of this off-dry wine. Fresh tangerine sweetness is subtle and integrated, offset by nervy acidity and a cool, steely finish.
Subtle notions of ripe peach circle above a compact, bundled palate of peach and spice: perhaps vanilla, perhaps pepper. The distinct but subtle sweetness on the palate is countered by a firm, focussed freshness which in turn contrasts with pleasant warmth. The dramatic palate draws you so far into its quicksand-like depth that you almost forget to notice the more ethereal, scented clouds of peach. Pure joy.
Subtle nutty aromas and flavors like untoasted almonds and cashews meet mild melon notes in this dry, full-bodied and viscous wine. It should pair well with dried, salty cheeses or prosciutto.
Subtle oak, toast, coffee bean and grilled herb are some of the aromas you'll find on this. The ripe, juicy palate offers raspberry compote, white pepper, clove and a hint of orange peel while fine-grained tannins lend polished support.
Subtle oak, toast, espresso and mature black fruit aromas lead the nose. The youthfully assertive palate displays coffee bean, crushed dark cherry, vanilla, black raspberry and black pepper alongside drying wood tannins. Drink after 2018.
Subtle oak, underbrush and leather aromas come together in this tart, astringent red. The palate offers sour cherry, orange zest, toast and sage flavors, framed by raspy tannins.
Subtle on the nose at first, this wine by veteran winemaker Ken Volk slowly opens to reveal aromas of mulberry, cola, licorice and clove. The palate is full of zesty but dark red fruits, with floral lift from rose petals and potpourri spice. This is a lightweight, fresh and bright Grenache.
Subtle on the nose, with coffee, mocha and berry aromas. The palate is built well and stirs up nary a gripe; it's full of cherry and cassis fruit followed by mild espresso-like bitterness on the finish. It's firm almost to the point of narrow, but for many that structure will be appreciated.
Subtle on the nose, with restrained berry, cherry and citrus peel aromas. The palate is a little grabby but mostly fresh in its approach, with flavors of fresh berry fruit. Light and mildly candied on the finish. A no-brainer that's easy as they come.
Subtle orchard fruit and spring blossom aromas lift from the glass. On the vibrant, mouthwatering palate, fresh acidity underscores white peach, Bartlett pear and juicy citrus notes.
Subtle peach, apricot and yellow melon dance in the bouquet of this medium-bodied wine. The palate is pithy and tart, leaner than the nose suggests, with nice vibrancy and a subtle spicy accent on the close. Enjoy now.
Subtle pear, orange rind and peach aromas lead this Riesling, along with a floral top note. It drinks off dry, with stone fruit and ale flavors that need more time in bottle to settle. It comes up a bit short on the finish.
Subtle pepper and undergrowth notes play as strongly of a role as the gentle red currant fruit in this understated, lighter-bodied but spicy wine. Made in a very traditional vein, it is an unobtrusive, versatile red for lighter lunches where its pepperiness will score extra points.
Subtle plum, blue flower and toast aromas come together in this red. The tightly wound, firmly tannic palate offers fleshy black cherry, star anise and clove flavors.
Subtle plum, toast, underbrush and violet aromas slowly emerge in this Riserva. The firm palate offers black currant, sour cherry, dried sage and espresso, while taut, close-grained tannins leave an assertive finish. Drink 2018–2023.
Subtle power and a structure built for aging lift this wine above the crowd. It has deep and concentrated black cherry and cassis flavors, an abundance of fine-grained tannins, velvety texture, and a tasty, lingering finish. Best after 2019.
Subtle red fruit aromas show a flash of lemon peel. This medium-bodied Malbec is regular in every way—the flavors are a touch earthy, with spice and plum notes. The finish hums along while offering nothing new.
Subtle savory mineral flavors and an impressive mouth-filling texture give a unique personality to this medium-bodied wine. An unusual blend of Sauvignon Blanc and Marsanne, it has tangy acidity offset by hints of richness while lemon and crisp apple flavors light up the palate.
Subtle scents and flavors of dark berry, cedar and spice make this Pinotage both embraceable and friendly, though it's still full of the distinctive Pinotage smoke and rubber that tend to divide drinkers when it comes to this grape. The wine has ample body and structure and will age nicely.
Subtle scents of buttered toast and candied citrus peel add interest to the fresh tropical-fruit core of peach, guava, fig and mango. Medium acidity gives the palate good lift, while the lime-zest finish is clean and mouthwatering. Enjoy now.
Subtle scents of white blossom, citrus and dried herb are delivered to the nose. The straightforward, refreshing palate offers pear and green apple alongside bracing acidity. A mineral note signals the finish.
Subtle scents of white flower and peanut shell meld with core aromas of tropical fruits. The palate feels viscous and open knit, and the residual sugar makes for a clingy finish.
Subtle scents of white spring blossom, white stone fruit, aromatic herb and a whiff of beeswax float out of the glass. The round, concentrated palate offers a wonderful depth of flavors that include juicy Anjou pear, lemon pastry, anise, honey and a hint of marzipan. Fresh acidity brightens the creamy flavors. Hold for more complexity.
Subtle smoke and a touch of blueberry is all the nose gives away. The palate reveals more generous fruit reminiscent of ripe and juicy plum. While there is a pleasant, velvety density, the palate is not in the least weighed down by that and sloshes in harmonious joy with palpable but soft, supple and pliable tannins.
Subtle smoke hovers above earthy notes and the nose only holds the faintest suggestion of citrus. The palate comes forth with a vivid, leafy purity that suggests herbs, freshly turned earth and pure, lifted citrus. All we get right now are the flavors hovering above the core which is still firmly closed. A wealth of apple and citrus fruit is evoked which will awake with time, this is too young to be opened. Don't touch before 2018 and then drink until 2030 or even beyond. This is dry, delicate and yet powerful with a supremely clean finish.
Subtle smoke notes accent tangerine, lemon and lime in this invigorating dry Riesling. Fermented via ambient yeast, its refinement and restrained elegance sets it apart from Casa Larga's other Rieslings. The finish is lingering yet fresh.
Subtle smoke, mocha and cassis on the nose lead into an elegant balance of berry, vanilla oak and mineral. An assertive wine with tannins that can use aging, the wine has a masculine, complex character and a savory finish, but is not overpowering. Overall, a choice with finesse.
Subtle smoky notes add complexity to this ripe, full-bodied wine (the Roussanne component is aged in barrel). Combine that with Grenache Blanc, Clairette and Bourboulenc and the results come together in a whirl of honey, pineapple and citrus that is long, crisp and mouthwatering on the finish. Drink now–2020.
Subtle spice and mineral notes accent flavors of pressed apple, lemon and pear in this off-dry Riesling. It's an uncomplicated but refreshing wine marked by sharp lemon-lime acidity and a crisp, clean finish. Drink now.
Subtle stewed black-skinned fruit, grilled herb and licorice aromas lead the nose. The subdued, lean palate offers raw cherry and espresso notes framed by close-grained tannins that grip the finish.
Subtle strawberry and red-apple notes create a fruit opening on the nose. The frothy palate accentuates both fruit and inherent freshness with its lively fizz. An autolytic touch of yeast joins in on the dry refreshing finish.
Subtle toast and roasted cashew notes accent a wonderfully harmonious blend of stone fruit and citrus in this perennial favorite. It's medium to full in body and round without being fat or soft, long on the finish without being overly shrill or crisp. And it has a track record for aging well for up to 10 years or more.
Subtle touches of mineral oil lend richness and depth to spry white floral, lemon and lime notes in this light-footed dry Riesling. Bursts of white grapefruit flavor dominate the midpalate, marking a brisk, clean finish. Drink now through 2017.
Subtle vanilla and baking spices accent plum and blueberry notes in Colombo's entry-level Cornas. It's medium in body, with a brightness and freshness to it that make it approachable young. Drink now–2025.
Subtle whiffs of rose petal, spice and earth entice on the nose of this rustic but pretty Pinot Noir. Lush in body, the palate suggests ruddy plum and cherry flavors shaded in tones of leather, smoked meat and balsamic. Finely grained tannins frame a long finish.
Subtle whiffs of vanilla cream, apples and pear are enticing on the nose of this full-bodied Chardonnay. The palate is fresh and citrusy in fruit expression but delightfully creamy in texture. A touch of creamed corn lingers on the finish.
Subtle white fruit—think pale yellow-plum and pear flesh—mingle with fern and yeasty notes on the nose. The palate is zippy, light and easy to like, with fresh, bouncy fruit.
Subtle wood-aging flavors ally with rich, tropical fruits. The rounded texture is suffused with acidity as well as a warm, broad character. From the Dão's premier white grape, it is already delicious although it will improve through 2018.
Subtle yeast spice plays on the nose of this light-bodied wine and gains far more currency on the peppery, spicy palate. Fruit comes in the form of slender, lemony citrus but the peppery spice fizzes on beneath the surface creating an immensely lively and refreshing wine with real zip.
Subtle yellow flower and orchard fruit aromas blend while the linear palate offers pear, citrus zest, a hint of oak and mineral. Fresh acidity gives it a crisp, clean finish.
Subtle yellow peach and mineral tones on the nose intensify on the palate of this surprisingly tropical kabinett. Mouthwatering acidity pulses a laser beam through layers of sweet mango, melon and tangerine, extending a long, spine tingling finish. It's delightful now, but should keep drinking well through 2025.
Subtle yet decadent aromas of wild berry cobbler, dried flower, chocolate and smoked meat comprise the nose of this Bordeaux-style red blend. Medium to full bodied, this bears firm yet finessed tannins and composed acids. Added notes of leather and spice unfold on the lingering finish.
Subtle, alluring aromas of earth, cola, eucalyptus, fallen leaves, black cherry and cassis properly announce this saturated, well-balanced Cabernet Sauvignon-led blend. Dark, toasty, baked flavors of blackberry come with vanilla, herb and tobacco accents. The finish feels great while tasting integrated and complex. Drink through 2024.
Subtle, fresh, green aromas like celery and cut grass are followed by light cucumber flavors, a soft texture and short finish. It's a delicate wine at a good price.
Subtle, intricate aromas and equally sophisticated flavors of baking spices, tamarind and cherries make this a fascinating wine to taste. It's full bodied but lithe. Energizing acidity and firm tannins give it great structure and help carry the complex flavors through a lingering finish.
Subtle, nuanced aromas of ash, black pepper, crushed flowers and mineral are followed by a lithe, restrained palate mixing fruit and savory flavors. It shows a very pretty sense of balance and tension.
Subtle, rooty, expressive aromas of blackberry, raisin and tobacco are heady and pure, with magnetic pull. A full-bodied palate is loaded with ripe berry fruit and baked, peppery, spicy blackberry flavors that end long and sturdy, with integrated oak and balance between ripe berry and even riper black currant flavors. Drink through 2021.
Subtle, smooth and elegant on the finish, this is both approachable and distinctive. The wine is balanced with bright fruit and an underpinning of smoke and spice. A very versatile food pairing choice.
Subtle, spicy oak influences mingle beautifully with tasty Bing cherry and persimmon flavors in this medium to full bodied wine that has a silky texture, crisp balance and fine-grained tannins. Good balance and interesting complexity propel it more than fruit intensity.
Subtle, well-balanced and rich in texture, this full-bodied wine sneaks up on the taste buds, starting with mild Bosc pear and toasted-almond aromas, then pouring richer pear, honey and hazelnut flavors onto the palate. A slight reserve in the flavors is more than offset by a quiet complexity and lingering finish.
Subtle, with low earthy tones set against a backdrop of black cherry and plum. The palate is crisp and intense, with a soft dusting of tannins. There are nice cherry and raspberry flavors on the finish but they fade a bit too quickly. Drink now.
Subtlety and a savory quality help this wine stand out from the rest of the Goldeneye lineup. It has meaty, slightly peppery aromas along with subtle cherry scents, a plush, almost soft texture and delicious, moderately ripe flavors like pomegranate and black cherry.
Subtlety and reserve drive this full-bodied, round-textured white Rhône-style blend. The velvety mouthfeel is almost more notable than the subdued pear, melon and butter flavors. It's a wine for lingering over, because it reveals its best stuff after time in the glass. It leads with 49% Marsanne, plus Viognier, Roussanne and Grenache Blanc.
Subtlety is not the point of this powerfully flavored, full-bodied and spicy wine. It has aromas of toasted bread and poached pears, with lots of oaky, smoky spiciness as well. To complete the picture, the mouthfeel is viscous and lush.
Subtlety on the nose hides the hazelnutty softness of this pliable, pleasing and gentle wine that has a balm-like structure which almost comes across as soothing. With echoing nuttiness and an apricot core, this does not fit any particular mold, but is intriguing, authentic and totally convincing.
Subtlety paints an emergent nose of lemon zest and honeysuckle, given richness with dollops of cream. It's light and airy on the palate, but flavorful with lychee, roasted nuts, sea salt and buttered popcorn, ending in an oak-kissed finish. This will be fun to track over the years, so drink 2018–2022.
Subtly delicious flavors merge with a creamy, luxurious texture in this deceptively light-bodied and graceful wine blended from Marsanne, Roussanne and Viognier. It starts with butter and almond aromas then doles out light marzipan and vanilla flavors. While rich in mouthfeel, it has enough crispness for balance.
Subtly nutty on the nose with a hint of lemony perfume, this Chardonnay sparkler is pleasantly brisk but a little dilute on the palate. Small bubbles are soft and gently mouthfilling.
Subtly perfumed with black cherries and cola, this is nevertheless somewhat chunky and muscular on the palate. Dusty, substantial tannins frame flavors of mocha, black cherries and baking spices. Best 2015–2020.
Subtly scented with orange rind and spice, this dry Michigan Riesling has pleasant apple and orange zest flavors accented by brisk black tea notes that leave a pronounced astringency on the palate. An easy-drinking choice from an up-and-coming wine region.
Subtly scented, this opens with aromas of citrus zest, spring flower and wild berry. It's fresh and informal, with light strawberry and sour-cherry flavors supported by fresh acidity.
Subtly spiced peaches mark the nose of this medium-bodied, creamy-textured wine. There's a hint of bitterness on the finish that helps counteract the wine's overt fruit sweetness. Drink now.
Succeeds in playing the Chardonnay card just where consumers want it. With some new oak, it's packed with tangerine, apricot, green apple and peach flavors, made brisk by acidity, and finished with honeyed ripeness.
Succinct and to-the-point, this Viognier is bight in pineapple, citron and peach on the nose and palate. There's a decent weight and texture, however the flavors don't carry too long. Drink now.
Succulence is one thing this Cab Franc possesses in abundance. It's enormously rich and concentrated in cherry pie and blackberry jam flavors, with a streak of cured meat. The tannins are quite brisk, so you might want to decant for a few hours.
Succulent and complex, this wine offers substantial body and lush plushness on the palate, alluring in its layering of cardamom spice and orange, cranberry and cherry. Satisfyingly ripe, with inimitable balance, it shows the elegance possible in spite of the appellation's power.
Succulent and crisp; those two words are what you want in a California Pinot Gris, and you get them here. The pear, pineapple, peach and fig flavors are balanced with refreshing acidity, while a touch of oak and sur lie aging adds accents of smoke and creamy vanilla.
Succulent and juicy in velvety waves of black-cherry cola, this is a delicious expression of Durell, with intriguing teases of truffle, black tea and forest floor. Concentrated and full bodied, it offers additional seasonings of cinnamon and black pepper, which persist through a long finish. Enjoyable now, this wine is structured to cellar through 2020.
Succulent and leesy, it blends juice from five different sites, including the King Estate vineyard. Soaked in minerals and alive with pretty fruit flavors of citrus, pink grapefruit and Key lime, this reserve-level bottling is one of several limited offerings by the leader in Oregon Pinot Gris.
Succulent and linear, this structured wine opens with classic varietal aromas of underbrush, ripe berry, leather, grilled herb and balsamic notes. On the palate, a tannic backbone supports juicy Morello cherry, white pepper, clove, tobacco, sage and a note of menthol. Drink 2016–2024.
Succulent and opulent, with ripe pineapple purée, Meyer lemon tart, kiwi fruit, pastry crust and tangy mineral flavors, enriched with the buttered toast and caramel of new oak.
Succulent and thick, with generous fruit flavors of apple, peach, nectarine and pear, this almost-decadent take on Chardonnay breaks the mold for Oregon. With more than a slight nod to California, it brings massive fruit, vanilla cream and barrel toast to the forefront. Drink up while it is young and bursting with fresh flavors.
Succulent apricot and creamy vanilla add to the round, full-bodied expression of this robust white wine, the Sémillon blended with 15% Sauvignon Blanc from a single vineyard. A thickness of caramel and more vanilla rises on the finish.
Succulent black cherries and berries are accented by sweet-savory touches of Graham cracker and nut on the nose of this fruit-forward Malbec. The palate is juicy and primary but bright acidity and bold, slightly tacky tannins lend structure to the finish.
Succulent black cherry perfume is accented by hints of granite and smoked nut in this inviting Pinot Noir. The palate is fresh and approachable, boasting loads of ripe black cherry and plum flavors. Sunny acidity and soft, feathery tannins augment its easy, appealing feel. Drink now through 2020.
Succulent black cherry, clove and oak mingle effortlessly in this simple, straightforward and light-bodied varietal wine. It also shows a wealth of rose and sage perfume on the nose.
Succulent black plums and cherries flood the palate in this irresistibly juicy yet elegantly structured Cabernet Franc. Brisk acidity lends an electric jolt, intensified by waves of granite and green herbs. Its fresh demeanor and delicate tannins make it approachable in youth, but refinement persists.
Succulent blackberry, spiced blueberry, licorice, ground white pepper and carob all come together on this full-bodied, chewy red. Ripe, round tannins support the juicy flavors.
Succulent in red cherry and cassis, this wine has a surprising level of depth and grip. It finds its way with integrated tannins, soft layers of caramelized oak and a brightness of fruit and acidity.
Succulent in white peach, pear and apple, this is a nicely balanced, pretty wine. It offers just the right amount of richness on the palate, with a swirl of vanilla caramel suggested in the background amid an intriguingly unexpected salty, pretzel-like finish.
Succulent pomegranate, persimmon and raspberry flavors make this wine an instant delight. The richness is brightened by tart acidity, while oak brings just the right touch of buttered cinnamon toast. A lovely Pinot Noir for drinking now with upscale fare.
Succulent scents and flavors of cherry liqueur, laced with marzipan and a whiff of earthy funk define this new single-vineyard selection. Tannins are thick and offer suggestions of tanned leather.
Succulent scents of pink grapefruit and raspberries waft from this gorgeously composed wine. Just a shade off-dry, it's delectably juicy, but racy and on edge, with an acidic backbone that's taut and steely.
Succulent steak or breaded veal would make good pairing partners to this elegant Brunello. The wine delivers oak spice, red fruit, black pepper and balsam notes of dried ginger and cola. The wine is lively and delicate with some astringency to the tannins that will soften in a few more years.
Succulent wild cherry, black raspberry, rose, violet, licorice, chopped mint, ground pepper and tobacco are just some of the aromas and flavors you'll find on this delicious, structured Barolo. A backbone of firm, velvety tannins and bright acidity support the juicy flavors. Drink 2018–2030.
Succulent yellow peach and honeydew flavors stand at the forefront of this slick, juicy Riesling. It's a delightfully sunny, fruit-forward wine, yet elegantly balanced, struck by line of lime acidity. The finish is moderately long, accompanied by a delicious ripple of lime-zest astringency.
Succulent yellow plums and cherries burst from each sip of this gloriously honeyed Riesling. Semisweet in style, it juxtaposes a densely packed core of stone fruit against dazzling lemon-lime freshness. Layers of mineral, earth and pollen lend nuance to a long, ambling finish. Drink now, but also hold a few bottles back to mature through 2025.
Succulent, dense and syrupy, this dessert Riesling brings a lush midpalate of honey, blossom, tea, candied citrus, butterscotch and more. It's loaded with flavor, just a little high-toned, and falls on the soft side for Washington dessert wines. But delicious? You bet!
Succulent, juicy fruit flavors combine lemon drop and butterscotch hard candy, buttressed with vivid acidity. This irresistible wine is drinking beautifully already.
Succulent, sun-ripened mango and citrus flavors drench the palate in this fruity, unoaked Chardonnay. It's straightforward in style, but concentrated and punchy. Enjoy now for it's fresh, youthful exuberance.
Such a concentrated wine, with the intensity of red Burgundy but with the juiciness of Beaujolais. Swathes of smooth fruit wash around the palate, coupled with a touch of minerality and a dense texture. Age for 2–3 years and more.
Such a generous and ripe wine, with a dark core of tannins surrounded by opulent fruit. Black fruits, coffee, very concentrated flavors, a powerhouse of structure and richness. The warmth of the wine is palpable, as is the aging potential.
Such a tiny amount produced, yet the quality makes you wish for much, much more. The pale coppery rosé is wonderfully rich and toasty, with lovely raspberry and cherry fruit, a fine bead plus excellent concentration and finesse.
Such an elegant wine, with its attractive crisp apple skin and ripe pear juice flavors. It has a fine perfumed character, laced intensely with acidity. Drink now.
Such an elegant, ethereal wine, this orange-pink wine is dry and crisp with fruity raspberry flavor at the fore. This particular bottling could improve for a year, but makes a great food Champagne now.
Such are the tannins in this 100% Cab that it demands cellar time. It's really shut down and astringent in youth, which emphasizes the dryness. But it's very fine, with a solid core of ripe black cherry fruit that will express its sweetness when the tannins melt away. Winemaker Amy Aiken is really showing her stuff with this polished ager. Best 2013–2019.
Such breezy freshness, such citric concentration on a slender, very streamlined body. Bright, lemony flavors fizz everywhere and create a feeling of lightness, but with a firm backbone. A clean, taut finish.
Suddenly Washington vintners are awash in Chardonnay, many value priced such as this new one from Airfield Estates' Lone Birch project. Clean and simple, it's got moderately ripe apple flavors and no faux oak.
Suffers from the common new winery kinds of faults. Overpriced for the competition; there are odd, off scents suggesting hay, honey, and yeast. It feels awkward on the palate, disjointed and incomplete.
Sugar cookies dusted with saffron and blossom notes perfume this dancing, delicate sweet Riesling. It's so subtle and brisk on the palate, but wispy lines of stone fruit, pollen and honey build dramatically through a long, lingering finish.
Sugar saves the day in this dessert wine. It's very sweet and fruity, like a blackberry tart with the smoky crust, sauced up with sweetened espresso, shaved chocolate, candied orange zest and roasted coconut flakes.
Sugared apple aromas and semi-sweet Fuji apple and honeydew flavors make this wine simply appealing. It's good for very casual meals or big crowds.
Sugared lime, pineapple and gooseberry flavors mark this white wine. It's brisk in acidity, with a clean finish, but its fruitiness limits its usefulness with food pairing.
Sugared plum, spice, vanilla and herb aromas are followed by off-dry, soft blue-fruit flavors in this wine. It provides easy-drinking pleasure.
Sugarille (by Angelo Gaja) is among the top-scoring wines in Montalcino but this edition is weighed down by biting acidity that is characteristic of the 2008 vintage. Modern aromas of black cherry, chocolate and tobacco deliver intensity and power. But the freshness feels sharp and raw at the back of the mouth. Give this wine a few more years to evolve.
Sugary-sweet and glyceriney, way too much so for a table wine, with blackberry, cherry, orange, Dr. Pepper cola and chocolate flavors.
Sugary-sweet and Porty, with high acidity and flavors of candied blackberries and cherries.
Sugary and astringent, the unusual mix of flavors includes bark, brown sugar and grain. Nothing jells.
Sugary and fruity, this Viognier-based Rhône blend is almost as sweet as a dessert wine. The mango, lime and tangerine flavors fortunately are brightened with acidity.
Sugary and Porty. Okay in a pinch when you need something red and rustic.
Sugary and simple in candied cherry and blackberry flavors, this wine will go down easily at a barbecue.
Sugary and simple, with jammy raspberry, cherry and oak flavors that finish a bit hot and peppery.
Sugary and simple, with sweet cola, licorice, blackberry and cherry jam flavors. The tannins are very finely structured, but the wine is just too sweet.
Sugary and sweet, this bottling has tangerine, pear and vanilla flavors. For the price, it's a good party wine.
Sugary and thin, this has a light mix of citrus flavors—lemon and lime—and a hint of pineapple. It's a pleasant wine, but not up to previous efforts from Chateau Bianca.
Sugary flavors of orange and apricot jam mark this simple wine. It's oaky and creamy, with good acidity.
Sugary flavors of red-cherry jam and toasted, almost ashy oak mark this simple Merlot.
Sugary notes make this wine remniscent of a lemon-and-lime soda drink. It's oaky, with a bit of heat from unbalanced alcohol. A straightforward, simple wine for drinking now.
Sugary orange-jam and vanilla flavors are brightened by crisp acidity that gives this wine a clean finish. Lightly-oaked, it's easy to drink on its own, or with appetizers such as tempura, bacon-wrapped shrimp or toast with goat cheese and roasted peppers.
Sugary peach and a taste of stone surround a lifted, floral undercurrent in this wine that takes on a richer, creamier midpalate and hearty oak as it finishes.
Sugary sweet and cloying in raspberry jelly flavor. More of a simple dessert wine than a rosé.
Sugary sweet and medicinal, like cherry cough syrup.
Sugary sweet and simple in the modern style, with vanilla, caramel, buttered popcorn, orange jam and toast flavors.
Sugary sweet and simple, like an apricot, orange and mango fruit juice drink. The alcohol lends body and warmth.
Sugary sweet and simple, with dessert pastry flavors of pineapples, lemons and baked pie crust.
Sugary sweet and simple, with flavors like a blend of the juices of pineapples, apples and pears. It's also soft, which makes it a little cloying.
Sugary sweet and simple, with fruit juice flavors of pineapples, mangoes, oranges and peaches. Gets the basic Chardonnay job done.
Sugary sweet and simple, with pleasant pineapple, peach, pear, floral and vanilla flavors.
Sugary sweet and simple, with watermelon and watery raspberry jam flavors.
Sugary sweet and soft, with candied flavors of cherries and berries.
Sugary sweet and soft, with jammy raspberry, cherry, mocha, vanilla, cinnamon, clove and pepper flavors. It's a country-style Zin made for washing down barbecue.
Sugary sweet in berry-cherry fruit, with a cut of acidity that doesn't feel natural. An awkward wine, but passable.
Sugary sweet in lemon and lime, pineapple, papaya and vanilla custard flavors, with good, balancing acidity. Basically a dessert wine. Roussanne and Marsanne.
Sugary sweet, this blend has jammy flavors of raspberries and cherries, with a sprinkling of chocolate.
Sugary sweet, this robust Rosso delivers sensations of ripe—just short of overripe—black plum, cherry extract, vanilla-sweetened oak and espresso. It's forward and ready to drink now.
Sugary sweet, with flavors of cherry jam and LifeSaver raspberry candy.
Sugary, volatile, with flavors of prune and brown sugar. No finesse at all.
Sugary, with a chemical aroma and a sharp, volatile finish.
Suggestions of soft spice and bark jazz-up the dark fruit center of this blend, made with 75% Syrah, 13% Cinsault, 7% Mourvèdre, 4% Carignan and 3% Grenache. Mouthwatering black cherry and raspberry sauce flavors flood the mouth and stay through the solid finish. Drink now.
Suggestive of smoked duck, which would make a good pairing, this wine offers toasted oak around a core of raspberry-rhubarb compote, slightly complemented in herb. Velvety on the palate, it's well-composed, earthy and bright.
Suisassi is one of Italy's most interesting and unique expressions of Syrah. Made according to organic and biodynamic principles, the wine shows a hearty masculine side of ripe fruit and rich oak that is enhanced by subtle elegance and lingering power. It is definitely worth your attention.
Suitably light in body and elegant, this is a pretty, varietally correct Pinot Noir, with fruity notes of cranberry and tart cherry accented by shadings of earth and brown sugar. It's silky on the finish, with delicate hints of coffee. Drink now.
SuLei's Tanya Woodley ferments her Sauvignon Blanc in stainless steel, then ages it in a mix of neutral oak and stainless steel barrels. In this new vintage some residual sugar (just under 1%) remains, to soften the otherwise-searing acidity. It works well, crafting a fleshy wine loaded with citrus and honeydew. The finish lingers and has plenty of lift.
Sulfur and match stick are the early aromas on this standard Chardonnay. After that blows off, apple and peach scents are pitted against overt oak. The palate feels good, while flavors of pineapple, mango, apple and cinnamon are oaky and not elevated.
Sulfur and match stick aromas are less than pleasant and devoid of fruit. A flabby grabby palate deals oaky flavors of stale white fruits. A long but arduous finish doesn't help the situation.
Sulfur and matchstick on the nose is offputting, while what remains suggests oily green fruits. The palate is sharp and acidic, with green fruit flavors and a sharpness that suggests salad with vinaigrette. Doesn't click, really.
Sulfur shrouds this wine at first, but it dissipates with time to reveal mild notes of honeyed nut, kiwi, white flower and golden apple. The palate has balanced acidity and a slight oiliness, and the flavors seem a bit muted at the moment.
Sulfur, burnt matchstick and powdered sugar aromas make up the bouquet. This Malbec-derived sparkler is round and full, with a light bubble bead. Heavy, sweet-tasting stone-fruit flavors finish melony and sugary sweet.
Sulfur, match stick and apple aromas come before a plump, fruity, citrusy palate. Flavors of mixed citrus fruits are pithy and a touch bitter, while a lasting, round finish delivers another blast of pithy bitterness.
Sulfuric at first, then light and leafy on the nose. Smells like a cool-climate wine with jumpy, fresh, tight flavors of raspberry and cherry accented by mild woodspice. Mixes overt sweet and oaky flavors with a lean body.
Sulfuric, gaseous aromas of scrambled eggs sit on top of earthy, cool blueberry aromas. This feels blocky and tannic, while choppy flavors of stewed berry fruits and oak resin finish scratchy and woody.
Sulphuric at first, with citrus and air freshener aromas. The palate has a certain roundness and fleshy quality, while the flavors are sweet, melony and a little oily. Some almond-skin bitterness rises up late, most likely reflecting the 25% Viognier in the blend.
Sultry and inviting aromas of buttercream, custard and white peach are sliced by Meyer-lemon juice, salt and jasmine on the nose of this single-vineyard expression. It's finely tuned on the palate, delivering butterscotch and pecan flavors dissected by razor-sharp acidity and a chalky texture.
Sultry aromas of black plum, violet, lava rocks, smoke, caramelized beef, forest floor and star anise draw the nose into this hearty, well-rounded wine. There is both vibrant energy and tannic grip to the palate, with dense, dark cranberry, tangy fruit skins, a touch of vanilla and a minty fennel element on the finish.
Sultry aromas of dark berries and crushed violets show on the nose of this bottling alongside black sage, clove and fine-grained graphite aromas. Dark pomegranate and cranberry arise on the sip, lifted by white pepper and allspice.
Sultry black-cherry and berry flavors and ripe deeply integrated tannins are held upright by a strident backbone of acidity in this elegantly structured Cabernet Franc. Swathes of fresh peppery greens offset sweet spice and vanilla tones on the midpalate. It's an elegant, deeply textural wine that's lovely already but should only improve through at least 2025.
Sultry black cherry, clove and crushed graphite show on the nose of this single-vineyard study from Winemaker Paul Clifton. That baked black-cherry power arises strongly on the palate as well, with lots of allspice and star anise. The wine finishes crisp, wiping the palate clean.
Sultry blackberry, tobacco leaf, caramel and black pepper spice show on the nose of this well-integrated, brooding but fresh nose. The palate is rich, flavorful and vivacious, with lilac, lavender, boysenberry and olallieberry deepening into tar, char and smoked meats.
Sultry cooked red plum and mulberry fruit meld with rust, mace, sarsaparilla and a touch of wood smoke on the nose of this bottling from the oldest commercial vineyard in Santa Barbara County. Smoked pork loin aromas meet with deep red fruit and the sweet tang of cherry skins on the sip.
Sultry notions of honeycomb, pine sap and something more tropical—perhaps pineapple, perhaps passion fruit—converge in an incredibly concentrated and at the same time tight and light-footed palate. Passion fruit notes intensify on the palate and while this is very sweet, racy, zesty acidity holds wonderful sway. This expresses the much-lauded purity of Eiswein perfectly.
Sultry pear and baked apple are the stars. Lemony and creamy on the palate, this offers slight hints of honey and tropical fruit. It boasts a long finish and robust yet restrained oak that should relax in time.
Sultry spice lurks beneath the powdery scent of citrus peel. The palate offers the same intrigue and has welcome freshness, with a touch of oily charm and a dry, clean finish on which the indefinable but undeniable spice still lingers.
Sultry vanilla, smoke and bergamot notes thread languorously on the nose of this intensely perfumed Chardonnay. The palate is more subdued, showing zesty red apple and lemon anchored by a crisp acidic backbone. It's a touch woody now but could balance out with a few more years of bottle aging.
Sultry, silky and sexy on the nose with rich baking and red-spice notes, this appellation blend by Brian Loring also shows ripe but acidic raspberry fruit, rose buds and cooked berries. The palate is bursting with cranberry and black raspberries, enhanced by graphite, nutmeg and black peppercorns. It finishes tight and clean, with a camphor lift.
Sultry, smoky oak accents the ripe fruit core, full of apricot, peach and pear aromas and flavors. Notes of vanilla custard and orange oil add depth to the medium-weight palate, with brisk acidity that shines on the long, spicy finish. Drink now–2016.
Suma Kaw has been a vaunted vineyard source for some of the best Syrah in the Foothills. Opening with a gust of peppercorn and an herbal thread of pine, this Syrah dances on the edge of being overwhelming, with intense tannins weaving between the flavors of bright red fruit and smoky meat. It's enjoyable now, and will drink well in several years, too.
Summer blossom, honeysuckle, even rose petals appear on the aromatic nose. The slight and slender palate is poised and comes on very light feet. This is a breezy, easy summer wine to be drunk as soon as possible.
Summer flower aromas with touches of honey give an immediately attractive, fresh character. To taste, it's a crisp and steely wine, full of white fruits and a delicious juicy character. Drink now.
Summer fruit and fresh ripeness dominate: think red apple, yellow plum and breezy lemon freshness. This wine is really uplifting, light, fresh and friendly: it paints a picture of summer aperos under open skies. Drink soon.
Summer peaches and cantaloupes are fringed with a delicate mineral edge in this semidry spätlese. It's ethereal and gauzy in texture, but a puckering honey-finish packs punch and persistence. Drink now through 2025.
Summer where art thou? This zippy, simple but ultrarefreshing and light-bodied Grüner, with green pear crispness, is just the thing for hot days. Drink soon.
Summerland's new crop of Pinot Noirs is quite good, and while this is their least expensive and lightest, it shows their signature. Crisp and silky, its cherry, spice and sandalwood flavors make for nice drinking now.
Summers has been quietly perfecting Cabernet under the radar. The '04 continues a string of successful vintages. It's riper and more accessible than previous years, and rewards for expressive black currant flavors enhanced with lots of fine, smoky new oak. The tannins are so gentle, you can drink this wine now, but it should hold for a good six years.
Summers has struggled with Merlot, but may be getting a handle on this difficult variety. The '06 is dry and soft, with fully ripe tannins framing appealing currant, cherry, licorice and spice flavors.
Summus (a blend of Sangiovese, Cabernet and Syrah) is a brawny, powerful wine with meaty extraction and layered aromas of plum, blackberry and cherry. These fruity notes are framed by elegant mineral tones.
Summus is a beautiful Tuscan blend of Sangiovese, Cabernet Sauvignon and Syrah that opens with a drying, dusty mineral feel followed by loads of plump, ripe fruit. Great care was executed in the clonal selection of Sangiovese and that variety delivers the wine's distinctive territoriality.
Sumptuous and hedonistic, this perfumed single-vineyard bottling shines a spotlight on luscious grapefruit, guava and pineapple flavors. It's decadently fruity, but crisp acidity and a delicate crushed-mineral undertone keep it fresh and invigorating.
Sumptuous and rich, a fully gorgeous Chardonnay, with butter and citrus flavors combining with panache. The wine just fill the mouth, a succession of pineapple, soft toast, spice and mango flavors, finished with acidity. To drink now, but it is worth keeping for 2–3 years.
Sumptuous aromas of raspberry preserves and violets perfume this exceptionally lifted, pretty Pinot Noir. A deep core of fresh cherry and strawberry flavors penetrates the palate marked by complexities of tea leaf and potpourri, along with a firm frame of tannins. It's a lovely wine likely to improve from 2020–2025.
Sumptuous aromas of white peach and pineapple are tinged with rocky mineral tones on this powerful, penetrating dry Riesling. While moderate in alcohol, it's surprisingly ripe in grapefruit and peach flavors, bolstered by a thick, mouthfilling texture.
Sumptuous notes of fresh, aromatic red cherries are central to this wine. They are joined by a sonorous, soft and mellow oak spice and texture and sprays of fresh white pepper. There are hints of iron oxide and an intensely brooding flavor of pure, black cherry at the very core. This draws you in and just makes you want to savor. Lovely now, this will come out of its shell with some bottle age. Drink 2016–2020.
Sumptuous notes of sugar cookie and honeydew perfume this lavish, full-bodied bottling. It's dry on the palate with piercing white-grapefruit acidity, but balanced by a rich, almost creamy, mouthfeel. The finish lingers luxuriously with a murmur of lime-zest astringency.
Sumptuous oak flavors of cinnamon, blueberry notes and spicy pepper make for an impressive olfactory trio. The palate comes across as velvety but fresh, echoing these same flavors, emphasizing pepper and blueberry. The structure is big and bold and fully supported by oak, but the crunchy fruit freshness holds the balance. This has a fruity finish and would need some hearty meat to be drunk now. Otherwise drink 2019–2029.
Sumptuous on the nose with aromas of lychee, rose petals and honeycomb, this is a powerful, classically styled Gewürztraminer. On the palate, it's dry yet juicy with melon and stone fruit flavor. Enjoy now for its voluptuous exuberance.
Sumptuous peach comes across as almost overripe. There certainly is opulence on the rich almost oily palate. Flavors are very concentrated and have edges of caramel and barley sugar, but these are balanced by freshness and a pithy welcomed bitterness. This finishes medium sweet with lingering flavors of both zest and peach.
Sumptuous red cherry and berry notes are accented with hints of clay and tomato leaf on this rich, spicy, judiciously oaked wine. It's powerful on the palate with intense black cherry flavors and fine tannins on the finish.
Sumptuous red cherry, wrapped in velvety structure, presents a ripe and rounded Pinot Noir with earthy, autumnal edges. It offers lovely balance and constant glimpses of red fruit, oaky spice and soft yet crunchy midpalate mouthfeel. This will benefit from holding 2016–2017 in bottle.
Sumptuous, ripe and very full on the palate, this wine is dense and packed with notes of botrytis that give a strong sense of structure. This well-balanced wine shows potential to age, offering rich acacia honey and beautiful final acidity. Drink from 2020.
Sumptuously honeyed yet not at all cloying, this sprightly kabinett dances on the tongue, catapulted by lemony acidity and a crush of fresh pear and apple flavors. It's an enlivening sip that finishes on a lingering sweet kiss.
Sumptuously ripe fruit is held tightly in a structured, still crunchy body with a fine fault line of acidity. The tannins are fine but firm, and will take time to soften. This was made for the long run and should be kept at least until 2017–2018 when it will start to reveal its glorious fruit of red and black cherry and wild blueberry. This is juicy and promising, structured and unashamedly big.
Sun-baked earth and smoke tones lend savory complexities throughout this vibrant auslese. The palate is unctuously ripe, full of fleshy, sweet peach and apricot flavors, but it's keenly balanced with racy acidity and those earthy, dusty mineral tones.
Sun-baked pineapple and mango aromas abound on this ripe, tropical Riesling. The palate is juicy and a touch sweet with yellow peach and quince flavors. Despite it's dainty, sprightly body, it's slick and silken in texture with a lingering honey finish.
Sun-drenched and concentrated, this silken-textured dessert wine showcases a bounty of apricot, yellow-peach and orange-peel flavors. A Chardonnay-based blend augmented with Pinot Gris, Vignoles and Gewürztraminer, it's deliciously honeyed yet vibrantly balanced. A tinge of sweet corn on the finish lends to its summery, harvest feel.
Sun-dried raisin and plum notes give this full-bodied and soft-textured wine an easy, ripe and very fruity flavor. Brown sugar and vanilla hints lend a sense of sweetness, making it a great match for chocolate or aged cheeses.
Sun-kissed nectarine, tangerine and grapefruit flavors abound in this exceptionally light-footed Riesling. Off-dry in style, it's juicy and forward yet spine-tingling and racy. The finish is pristine, dry and intensely mineral.
Sun-kissed peaches and apricots burst from the nose and palate of this delightfully sweet-tart, off-dry wine. Despite its delicate footprint, it's lusciously concentrated, with a creamy, mouthfilling texture. The finish is long and vibrantly citrusy.
Sun-kissed, tropical fruit tones abound on this intensely aromatic medium-sweet Riesling. Round and rich on the palate, it's concentrated with flavors of pineapple, mango and peach touched by hints of honeysuckle and saffron. Finishes with dramatic length and penetration.
Sun-ripened apricot notes emanate from the glass, mingling with aromatic notions of ripe orange. On the precise palate, this beguiling fruit is joined by subtle, lifted hints of citrus foliage and zest. This is a wonderfully slender but profound wine, showing Riesling from its most charming bewitching side.
Sun-ripened apricots and yellow flowers perfume this lush, richly textured Chardonnay. It's fresh and primary in sunny tangerine and stone fruit flavors, yet deep and penetrating on the palate. It finishes long, with a chalky, briny, mineral tone.
Sun-ripened bramble and dried herbs lend a savory rusticity to this spry yet decadently ripened Cabernet Franc. It's not a brawny wine, but powerful in impact, full of black fruit flavors and jolted by veins of fine tannin and pert acidity. It's lovely now, but structured enough to continue to improve till at least 2020.
Sun-ripened bramble and fresh herbs lend freshness to sweet cantaloupe and peach flavors in this deeply fruity yet earth-inflected auslese. It's lusciously sweet yet taut and bristling with acidity. The finish is marked by mouthfilling, lingering nectar.
Sun-ripened mango and pineapple flavors lend a lavish, tropical feel to this off-dry Riesling. At the same time, there's a resolute core of acidity that gives it balance and grace. It's concentrated and fruity but maintains vitality and length.
Sun-ripened pineapple, mango and honey burst from the nose of this plush, fruit-forward wine. The palate feels creamy and dense, but the finish is brightened by crisp edges of lemon and lime acidity.
Sun-warmed ripe mirabelle notes beckon on the nose. The palate edges them with wonderful lemon zestiness. All is bright and luminous with citrus while more rounded peach and apricot notes appear on the slender, concentrated but absolutely full-fruited palate. The finish is whistle clean and lasting with pure lemon.
Sun ripened mirabelle notes entice the nose and continue on the palate, where they are joined by an earthy edge as well as a pervasive lemon freshness. This is slender and fresh, dry and very energetic. The finish is lip-smacking and moreish.
Sunbaked earth, black plum and dark baking spice aromas unfold on this vibrant red. The taut palate offers dried black cherry, licorice, orange zest and a hint of tobacco alongside youthfully austere tannins that leave a firm finish.
Sunbaked earth, mature black-skinned berry and brown spice aromas take center stage. The round easygoing palate doles out dried Marasca cherry, blackberry and a hint of star anise. Pliant tannins lend easy drinking support.
Sunbaked earth, mature black-skinned fruit, blue flower, tobacco and new leather aromas waft out of the glass. The juicy, chewy palate doles out fleshy black cherry, blackberry, cinnamon, white pepper and a hint of game accompanied by ripe, solid tannins. Drink 2017–2027.
Sunbaked earth, ripe berry, baking spice and a whiff of menthol meld in the glass. The juicy palate offers red cherry, pomegranate, star anise, mocha and a hint of tobacco alongside fine-grained tannins.
Sunbaked plum and currant aromas are a touch spicy. In the mouth, this blend of 50% Monastrell, 25% Syrah and 25% Cabernet Sauvignon is full, tannic and mostly well balanced. Dense spicy plume and black-fruit plum flavors finish with rubbery grabby tannins.
Sunbaked soil, new leather, forest floor and a balsamic note are some of the aromas you'll find on this. The smooth elegantly structured palate delivers morello cherry, black raspberry, dried herb, licorice and tobacco while fine-grained tannins provide polished support.
Sunflower-gold in color, this heady, hedonistic Chardonnay brims with aromas of toasted brioche, lemon and herb. Bright and completely balanced, it invites sip after sip until there simply is no more. Concentrated and complex it finishes dry, lingering in beautiful layers on the tongue.
Sunny and fragrant, this intensely concentrated auslese brims with flavors of lusciously ripe yellow peach and tangerine. It's lush in mouthfeel but delicately textured, the finish fading slowly into a kiss of honey and saffron. Delicious now but should continue to improve for decades to come.
Sunny and ripe on the nose, this has loads of yellow peach and apricot aromas, tinged with hints of dried, savory herbs. This dry, medium-bodied Grüner is subdued on the palate, but thirst quenching with its vivid acidity and clean, minerally finish. Drink now.
Sunny and ripe on the nose, with whiffs of honey, orange rind and yellow raisin, this dry, full-bodied wine is textured and broad. The palate is rich, as if streaked with mineral oil, but cut with searing lemon and tangerine acidity. It finishes moderately long, with a hint of floral flair.
Sunny and tart like a bushel of Maraschino cherries, this is a zippy, delicately composed Syrah. It's fresh and primary on the palate, with bristling cranberry acidity that drives a long, lean finish.
Sunny and warm on the nose with aromas of honey, roasted hazelnuts and a touch of petroleum, this medium-bodied dry Riesling surprises with an unexpected austerity in the mouth. It's an interesting transition, however, resulting in a sleek, steely wine with hints of chalk dust, bitter lime and canned pineapple flavors.
Sunny aromas of golden pear, caramelized red apples and toasted oak arise on the nose of this bottling from a winery near Morgan Hill. Dried grapefruits, smoked green apples and a jasmine-extract character show on the ripe palate.
Sunny berry aromas give way to focused black cherry and dark-chocolate flavors that ride a richly tannic texture in this full-bodied wine. Made from a blend based on Zinfandel and Carignane grapes, it delivers ample complexity and depth.
Sunny orange and apricot aromas are accented with hints of smoke and nuts on the nose of this spry dry Riesling. The palate turns a shade zestier, suggesting cutting grapefruit and lemon dusted with pollen. It finishes long and clean.
Sunny stone fruit and earth mingle on nose and palate of this user-friendly Chardonnay. The midpalate is plump with textured ripeness, red apple and yellow plum. A very fruit-forward, easy-drinking wine with lots of drive and presence.
Sunny tangerine acidity and white peach flavors brighten this earthy, smoky Riesling. Off dry, brisk and finely textured, it's a refreshing, yet juicy sip. Drink now.
Sunny tangerine acidity highlights the rounded, slightly creamy mouthfeel of this light-bodied dry Riesling. Bright grapefruit and quince flavors are forward and fresh, offset by stony mineral tones that linger on the finish. It's a delicate yet richly balanced wine to enjoy now though 2025.
Sunny tangerine acidity showers over plump honeydew and yellow plums in this lip-smacking, opulent spätlese. Refreshing grapefruit and green floral notes kiss the long, lingering finish. It's youthful exuberance shines, but it's likely to mature elegantly till at least 2025.
Sunny tropical fruit and honey on the nose contrast with the brisk mineral tones on the palate of this refreshing dry wine. Crisp and quaffable, it's an elegant introduction to this mysterious, slightly savory grape.
Sunny whiffs of Meyer lemon and peach turn zestier on the palate of this dry Riesling. It's a delightfully quaffable wine marked by cutting mineral intensity. Drink now through 2019.
Sunny whiffs of raspberry, melon and tangerine lend contrast to zippy lime and lemon on the palate of this steely, razor-edged dry wine. Bristling acidity lends lightness on the palate, but a mineral-oil cling amplifies its richness and depth. It's delicious already but should gain density and power over the next decade.
Sunny yellow peaches and cherries open this intensely concentrated, fruit-forward auslese. It's lush and lively, yet dazzling with minerality and fresh, cutting acidity. An impeccably balanced wine that's fully approachable now, but structured enough to withstand at least another decade.
Sunny yellow peaches, apples and nuts perfume this bright lemon-fresh Weissburgunder, or Pinot Blanc. A whisper of herbs lends savoriness to crisp apple, pear and citrus flavors on the palate. It's a straightforward yet refreshing and elegant wine.
Sunny yet spry, this invigorating Kabinett offers a crush of ripe tangerine, quince and yellow cherry flavors. Pert acidity cuts through all the fruity richness, extending a lean, sumptuously sweet finish. It's delightful already, but should develop well through 2025.
Sunny, peachy sweetness abounds in this light-footed Riesling. Off dry in style, it's breathlessly fresh and fruity, yet intensified by shimmering lime and mineral tones. Drink now for its youthful effervescence.
Suolo is 100% Sangiovese and this is one of the best vintages ever for this delicate, feminine wine. The purity and intensity of its aromas are outstanding and the wine's complexity makes it a pleasure to contemplate over a long meal. There's a distinctive Brunello-like touch to its soul.
Suolo is a beautiful accomplishment and one of the most pleasing and delicate expressions of Sangiovese to be found. What's so outstanding about this wine is its balanced elegance. Aromas include intense red cherry, light chocolate shavings and vanilla bean. This wine boasts a modern, international persona that translates into supple smoothness and a soft, velvety mouthfeel.
Super-concentrated and intense, this starts with a very deep color and aromas like espresso and smoked meat. Flavors suggest black cherry and cranberry shaded with spices. An earthy, savory thread runs through all the dark fruit and spices, lingering on the finish.
Super-dark in color, this extracted wine offers a reductive note on the nose, followed by a rustic tinge of hay and brick. Intensely flavored and oaked, it finishes unexpectedly herbal and dry.
Super-delicious, a mouthful of Chardonnay perfection. Really notable for the pure concentration of its flavors, such as fresh ripe white peach, mango, and spicy fig. Elaborately oaked, but not too much to support the huge fruit. The rich and creamy texture is a delight.
Super-delicious, a soft, luscious wine whose cherry, raspberry and cocoa flavors are wrapped into velvety tannins. Made even richer by the vanilla and toasty caramel of oak barrels. Defines ready-to-drink Napa Valley Merlot.
Super-fresh, this is tight, full of green fruit and crisp apple flavors. It has some concentration under all this freshness, a structure coming from the cool year. This is classic, but very superior, seafood-friendly Muscadet.
Super-fruity and ultra-soft, with flavors of raspberries, cherries, red currants, bacon, cocoa, cola and lots of peppery spices. It's a nice Zin to drink with BBQ.
Super-fruity in the mouth, like liquid, chilled apricot, pineapple, Meyer lemon and kiwi jam, with the heat of alcohol. It's fortunately crisp and clean in acidity. Will appeal to fans of slightly sweet white wines.
Super-fruity, a blast of pineapple jam, ripe peach tart, honeysuckle, vanilla custard and tingly spice flavors. So rich, it's hard to believe there's no oak.
Super-fruity, a real orchard, with pineapples, apples, Meyer lemons and even something tropical, like mango. In fact, a little too sweet, almost cloying on the finish.
Super-fruity, offering a blast of blackberries, cherries, chocolate, persimmons, red plums and bacon, finished with enormous spices. The wine is technically dry but tastes sweet with high-alcohol glycerine and smoky oak. Drink this strong, uni-dimensional Zinfandel now.
Super-fruity, offering a burst of chocolate-inspired cherries, raspberries and sweet, smoky vanilla and cedar. Fortunately, all this richness is balanced by fine tannins and acids. A lush wine to drink now, from a producer to keep your eye on.
Super-fruity, with a fantastic range of blackberry, cherry, currant, blueberry, chocolate and anise flavors. Could be firmer in structure, though, as the texture is overly soft and melted.
Super-fruity, with intensely concentrated blackberries, cassis and milk chocolate, while the oak is very heavy in sweet caramel and buttered toast. Not showing much now beyond sheer power. Could develop, but it's risky.
Super-fruity, with jammy flavors of pineapples, green apples, peaches and spicy golden mango. A bit sugary sweet, too.
Super-high in acids, almost sour, and tannic too, with dry flavors of bitter cherries. If this is your kind of wine, break out the rich meats, butter and cheese and enjoy.
Super-peppery, this full-bodied Zin also has grilled blackberry and plum, mocha, licorice, beef jerky and gingersnap cookie flavors. The rich tannins call for grilled steaks and chops.
Super-rich in tropical fruit, pineapple, apricot, pear and vanilla custard flavors, this is a useful, crowd-pleasing Chardonnay at an affordable price.
Super-rich in vanilla and smoky caramelized oak, and ripe in pineapples, peaches and apples, this is a powerful Chardonnay. It's dramatic now in sheer strength, but not an ager, so drink now.
Super-rich, this is an atypical wine, spice rather than fruit dominating. So enjoy the cinnamon, vanilla and cream flavors—the acidity is a minor element. The finish has exotic, spice-laden character. Screwcap.
Super-ripe wine that shows plenty of warm, aromatic Chardonnay fruits. White plums are balanced by intense spicy acidity with a more rounded core. The wine has a weight and richness that is cut by a grapefruit freshness. Screwcap.
Super-spicy, offering a blast of white and black pepper, briary blackberry, black cherry sour candy, cola and coffee flavors wrapped into vigorous tannins. Retains the basically rustic nature of Barbera, but it's one of the better ones out there. Try as a smoother alternative to Zinfandel.
Super-sweet, with an enormous blast of sugary blackberries, currants and espresso chocolate or Kahlua. Could use more flavor intensity for the sweetness level.
Super-tannic, one of those dry Napa red wines that makes you wonder why you opened it now. It's just so tough and astringent, offering more pain than pleasure, which leads to the question, will it age? Well, there's good cherry-blackberry fruit. But this is Merlot, not Cabernet. Risky.
Super-tight and not yet willing to charm, this presently gives little more than the heady spritz of ripe lemon peel, but the stony background, concentration on the palate and a haunting, zesty length all point to future reward. Be patient with this and it will repay you thousandfold, with honeyed richness, luscious peach and a strong mineral backbone. Drink from 2018.
Super-zesty in acidity, this unoaked Sauvignon Blanc also is dry and rich. It swamps the palate with lemon, lime, grapefruit, fig and green grass flavors that finish long and spicy.
Super aromatic, with apricot, orange marmalade and honey aromas. The wine is not as sweet as you expect, with residual sugar of 4%. It's also terrifically acidic. This creates imbalance. It's too tart for the sweetness or, conversely, not sweet enough. —S.H.
Super concentrated with blackberries and cherries, this is a fantastically ripe, jammy, fruity wine that pushes the boundaries of balance. Balance is fortunately provided in the way of soft, gentle tannins and a squeeze of acidity. Drink now.
Super dense and hard as a rock, with bacon and black fruit aromas that lead straight to a saturated, chewy, tannic palate that pounds away as it delivers blackberry, coffee, licorice and other huge flavors. As big, baked and heavy as they come, with gargantuan tannins. Includes 15% Syrah in addition to Monastrell.
Super dusty, leathery and big shouldered, this is also quite bright and drinkable. Made using grapes sourced from old vines planted within the Esola Vineyard.
Super earthy, this wine shows pomegranate, rhubarb and a touch of smoke, the aromas perfumed in rose petal. Medium bodied, it's balanced and elegant, with a streak of natural, lifted acidity.
Super fragrant, with lush scents of citrus, apple and a hint of vanilla, this excellent Auxerrois pushes confidently through the palate and into a well-defined, lengthy, slightly saline finish. Unique and delicious.
Super light in color, this Garnacha has a pretty nose of cassis liqueur and is bunny-soft with barely any tannic imprint at all. Pair with equally light fare like not-too-pungent cheeses, breadsticks and such, or drink while cooking the main meal.
Super light in color, with aromas of grape skins, nectarine and briny seashell, this rosé from Carmenère feels highly citric and shearing. Sour-leaning flavors of tangerine and lemon finish with tang and enamel-peeling acidity.
Super ripe, with vivacious, youthful plum and berry fruit. This Sangiovese/ Cabernet Sauvignon blend from near Scansano is solid and sassy, with lots of spunk. The finish is long and very fruity, with lively tannins. It can be drunk now, but it could probably use a couple of years to fully come together.
Super smooth and complete on the nose, with black fruit, toasty oak and earth notes rolled into a nice whole. It's lush, plump and balanced, with full blackberry, raisin, chocolate and spice flavors resting in front of a mellow, spicy finish. A pretty, balanced blend of 75% Tempranillo and 25% Cabernet Sauvignon that shows Jumilla at its best.
Super smooth and open, this loose and lovely Merlot coats the palate with pretty cherry and raspberry fruit, slathered in tasty milk chocolatey oak. Not a deep wine, but deeply enjoyable, and ready to drink right now.
Super tight, toasty berry and spice aromas are classic RDD. This is tannic as nails right now, but the future, albeit one that's down the road, is positively bright. Flavors of mocha, blackberry, espresso and toast finish hard and tannic. If ever a wine was made for long-term cellaring, this is it. Drink from 2019 through 2040.
Superb at every checkpoint, this is a world-class wine. Cherry, cassis and earth aromas are spicy and mellow, not bullish or loud. This feels creamy but with enough textural grit to keep things lively, while flavors of vanilla, tobacco and plum are nicely integrated. A mild, medium-long finish epitomizes elegance. Drink now through 2025.
Superb fruit highlights this tight, sculpted Syrah. It's extremely dense, with deep and intense raspberry and cassis fruit flavor, augmented with coffee grounds, smoke and iron filings. Complex, detailed, balanced and deep—what more can a wine give you? This is drinking very young and surely needs to be decanted. But already displaying amazing power.
Superb sculpture and definition in this compact and lightly funky evocation of pure Cabernet Sauvignon. The deep, dense, super ripe berry flavors are framed within a bouquet of dried herbs, pepper, mineral, astringent tannins, and a crisp mix of earth, wood and plant flavors. Superb length and ageability.
Superb, opulent, just wonderful. Hard to exaggerate the beauty of this 100% Cabernet Sauvignon. Fantastically ripe and rich in black cherries, currants, sandalwood and spices, with a grounding streak of herbs. Beyond the flavors is the near-perfect structure, marked by smooth, complex tannins. Finishes sweet but completely dry, the paradox of a great wine. Drink now–2015.
Superb, rich, fruited wine that has an intense creamy character to go with spice and ripe apples, peach and greengage. It has great elegance, a very stylish character, keeping the richness beautifully in balance. Age this wine for 3–4 years.
Superbly delicious, and packed with ripeness and style. Shows the characteristics of Donum's regular 2010 Carneros, with extra depth and complexity. Waves of raspberries and cherries, licorice, mocha, wood spice and vanilla wash across the palate, always changing in fascinating ways. Should age well for up to a decade.
Superbly ripe, this wine shows upfront botrytis and honey flavors. At its core, it bears opulence, with depth and concentration. The open character of the wine is shot through with lemon and orange zest flavors.
Superbly ripe, with gorgeous blackberry jam, crème de cassis and toasted oak flavors. It defines the modern style of Cabernet. Although it's very tannic, its richness will tempt you to drink it right away.
Superbly warm weather in 2015 gave an extra boost of sunshine to many of the Mosel's entry-level wines, and the RK is one of the best. Whiffs of freesia and tangerine peel waft from the glasss of this semidry Riesling. It's low in alcohol, yet so honeyed and ripe that flavors of grapefruit and peach seem to slick sumptuously on the palate. Zesty lime acidity freshens a lingering finish.
Superextracted in jammy fruit, this Bordeaux blend has flavors of cherries, blackberries, licorice, mocha and peppery spices. It's very rich, and probably at its best now and for a couple of years.
Superfresh and fennel-laced on the nose, this cool-climate Syrah shows underripe plums, raspberry, charcoal, lavender, pepper sauce, thyme and forest underbrush on the nose. It's impressively floral on the energetic, not overly dense sip, with lavender, rosehip and white sage touches enlivening the dark red fruit.
Superfresh raspberry aromas, rich cherry flavors and a texture that helps all that fruit cling to the palate make this medium-bodied wine compelling. It feels firm and structured due to good acidity, which supports the surprisingly bright and layered fruit flavors very well.
Supermodern in style, with mint, coconut, chocolate and huge black fruit aromas. Powerfully structured and thick-boned, with boysenberry, spice and chocolate in spades. Oaky, broad and layered on the finish, with tobacco, coffee and chocolate finishing notes.
Superoaky in vanilla, buttered toast, honey and smoky flavors, this Chardonnay stands up to all that wood power with ripe pineapples, pears and lemons. It's a delicious, New World wine meant to dazzle, and it largely succeeds.
Superrich and ripe, flooding the mouth with jammy flavors of raspberries, cherries, anise and pepper. A soft, rather simple wine whose lack of complexity is compensated by sheer deliciousness.
Superrich in pears, pineapples and green apples, and oaky, with butterscotch, buttered toast and buttered popcorn flavors. Massive and direct, but balanced with crisp acidity. Drink now.
Superrich in pineapple, lime, kiwi and tropical fruit flavors, this lovely Chardonnay has a rich, balanced overlay of sweet, smoky oak. A blend of Lynmar's various vineyards, the wine's brisk acidity and minerality shine through, making the richness bright and clean. A brilliant Chardonnay to drink now.
Superrich in tangerine, peach, lime, mango and honey flavors, this Rhône-style white blend is balanced with crisp acidity and a nice touch of minerality. It's a wine to drink now.
Superrich, but it works because of its mouthwatering acidity. The white fruit flavors are verging on tropical, the spice and new wood are here, but finely judged. And then there is a delicious green, herbaceous finish, which makes the wine both rich and lively.
Superrich, offering waves of pineapple, mango, buttered toast and vanilla flavors. The brilliantly crisp acidity of Edna Valley makes it all clean and brisk. Not much going on below the appealing surface, so drink now. Ahi tuna tartare comes to mind.
Superrich, ripe and flamboyant, if not particularly subtle. Dazzles for its tsunami of grilled pineapple custard, pear tart, golden mango and Key lime pie richness, accented with sweetly, caramelized oak, and brightened with brisk acidity. A racy, decadent crowd pleaser.
Superripe and dark, with black currant, black cherry and prune aromas. Jammy and deep in the mouth, but with enough acidity to preserve liveliness. Tastes sweet and ripe, then layered and medicinal on the finish. Pushes the envelope on ripeness.
Superripe and flamboyant, as you'd expect from the vintage, bursting with plum, blackberry, tobacco, sage and green olive flavors, and the tannins are a wonder. Velvety soft and luxurious in the mouth. A trace of acidic bitterness in the finish loses a few points.
Superripe and oaky in pineapple, white peach purée, pear tart, buttered toast and vanilla-infused crème brûlée, this Chardonnay is saved from mere richness by crisp coastal acidity and a fine spine of minerals. Exotic and delicious, it's at its best now.
Superripe and rich, very creamy, buttery and with a significant amount of toasty oak. The wine is open and generous, although retaining acidity and citric flavors.
Superripe berry and currant flavors veer into overripeness, with notes of shriveled raisins, in this blend of Syrah, Grenache and Mourvèdre. It's high in alcohol, with a hot finish. Drink up.
Superripe black cherry and dried plum aromas, generous and rich fruit flavors and a smooth texture make this appealing all the way through. Made from Tempranillo and four other varieties, it's boldly flavored but not especially full-bodied, and feels just grippy enough on the palate to go well with burgers and ribs.
Superripe fruit gives the wine weight and richness, toast and peach and pineapple fruits. Old vines give the concentration and opulent fruit. Worth aging 2–3 years.
Superripe fruit, befitting a hot year, suggests early consumption may be the best option for this supple, luscious wine. There's bits of spicy, leathery complexity to go with the intense black cherry fruit. Drink now–2013.
Superripe Grenache gives this fortified dessert wine (16% alcohol) distinctly chocolaty overtones, but there's also an overripe note of prunes. Despite that, it doesn't pack the alcoholic punch or massive weight of Port, making it relatively easy to drink, with an affinity for chocolate desserts.
Superripe in blackberry, red plum, cherry, mocha, fig and caramel flavors, this wine certainly scores high on the deliciousness factor. It could use greater structural depth and complexity but is good overall.
Superripe in cherries, red currants, persimmons and cola, this single-vineyard Pinot has a lightly silky texture, with the crisp acidity that Russian River terroir lends. It's a delicious wine to be drinking now and for a year or so.
Superripe in flavors of cherry pie filling and spice, this Pinot Noir is nice and dry. Brisk acidity accompanies the richness, balancing it and brightening the mouthfeel. It seems best now, so drink up.
Superripe in fruit and superoaky, this is a big, lush, powerful Chardonnay, but for all the size, it maintains balance and elegance. Potent in smoky, vanilla-accented pineapple brûlée, exotic date and stony mineral flavors, it shows the crisp acidity the vineyard is known for, and finishes dry and spicy.
Superripe in raspberries and cherries, with a strong coating of sweet, smoky oak, this Pinot Noir is a little lacking in subtlety. But it has excellent acidity, minerality and even some firm tannins, and that structure gives it elegance. A bit brusque now, but will be fascinating to watch it develop over the next six years.
Superripe Merlot has pushed up the alcohol in this wine. It gives a rich, opulent texture of blackberry jam flavors that are well balanced by the acidity and perfumed character. The broad, generous character gets a fresh lift from the final acidity. Drink from 2018. This Guinjard family wine is 95% Merlot, 3% Cabernet Franc and 2% Cabernet Sauvignon from a 19-acre vineyard.
Superripe mirabelles and the juiciest pears appear on the nose and fill the mind with heady perfume. The palate confirms this notion of sweetness with ample residual sugar. However, this is met with precise acidity to create unusual thrill. This just sits on a knife's edge between juicy ripe pear and mouth-watering grapefruit zest—a wonderful interplay of notions that makes this incredibly enticing. This is starting to develop and has way to go with its playful, medium-dry finish. Drink 2017–2030.
Superripe orange, lime, green apple and mango flavors mark this unoaked 100% Sauvignon Blanc. The acidity is bright and clean.
Superripe pear notes on the nose lead to a more slender, defined palate of green Conference pear flavors and lovely midpalate texture. This wine has freshness and a juicy, appetizing honesty, with an intriguing bitter-almond finish that is totally moreish.
Superripe pineapple, lemonade and apricot flavors, coupled with acidity, give this Viognier a candied sweet-and-sour taste.
Superripe Pinot Noir and a high dosage have produced an off-dry wine that both rich and well balanced. Soft and creamy, with a hint of smokiness and a final tang of crisp red currants, it is a fine apéritif style of Champagne.
Superripe tropical fruit aromas go through to the palate of this soft wine. Mango and pineapple dominate, giving a round, very ripe wine. Drink from 2019.
Superripe, almost sweet, this has good acidity and firm, fuzzy tannins that help balance the jammy cherry, raspberry and cola flavors. Good with a slightly sweet barbecue sauce on ribs and chicken.
Superripe, showing a direct, crowd-pleasing appeal with its array of oak-inspired blackberries, cherries, sweet currants and chocolate. The structure is gorgeous Napa, with near-perfect tannins and just-in-time acidity. Shows a juvenile fruity sweetness, but is not particularly subtle now, just all power. The gamble is in the cellar. Try after 2012.
Superripe, such that it's medicinal and pruny. The nose reeks of reduced blueberry and cassis, while the palate is soft, low in acidity and full of ripe, dark raisin, prune and spice cake flavors. If you like a dense wine, this is it. But expect it to be Port-like and on the liqueur-ish side. Drink now.
Superripe, with sweet black fruit, and ripe, soft tannins. The structure is here, but the acidity seems to have missed out with such richly ripe black fig flavors.
Supersaturated, so much so that it's opaque, with blackberry, horseradish and chocolate aromas. In the mouth, it's on the cusp of overextraction but manages to toe the line. Flavors of roasted berry, coconut and bitter chocolate are dark and lead to a tannic finish. Drink now through 2014.
Supersweet, but never cloying, with acidity, pear skin tannins and delicate sweet brown sugar and honey flavors. It is a great example of how Loire Chenin manages to keep its balance and freshness while still offering long-aging botrytis character. Keep for at least 10 years.
Supple and accessible, this Cabernet is bright in acidity and soft in tannins, yet amply structured. The palate is layered with flavors of cherry and cranberry, with a hit of nuanced oak on the finish.
Supple and alive in spice this is a softly rendered Zinfandel with plenty of density that's balanced by tastes of bright berry. It's well priced and from good land, a hearty accompaniment to meaty meals, laced with enough acidity to offset its big flavor.
Supple and balanced, this 100% Merlot brings ripe berries and cherries  matched to moderate acids and silky tannins. It's a ready-to-go, pleasant-drinking young wine, with a whiff of Earl Grey tea and light loam in the tannins.
Supple and bursting with ripe purple fruits, this is a real success. The grape's stemmy and green character is held in restraint, and the purple plummy fruit flavors come through in a sweet core, surrounded with flavors of espresso, dark chocolate and stem. Well balanced and firm, this is a wine to enjoy now through 2022.
Supple and delicious, this medium-bodied wine is not a blockbuster but has wonderful berry and black-cherry flavors, fine balance and a touch of fine-grained tannin in the texture. Light cinnamon and cedar notes come out with time in the glass and add complexity.
Supple and easy to drink, this cherry-fruited wine easily carries its veneer of toasty, caramelly oak. This would be a great restaurant Pinot; versatile with food and in absolutely no need of cellaring.
Supple and easy to drink, this is an example of the sort of wine that will win fans for Australian wine. Despite its approachability, it's savory in style, not jammy or confected, with hints of black olive and cola highlighted by red plum and cranberry fruit on the finish. Drink now.
Supple and elegant, with complex flavors of red cherries, cola, anise and smoky vanilla, and a sprinkle of orange zest in the finish. The mouthfeel could be a little firmer, but it's a pleasing Pinot for early drinking.
Supple and fresh, this informal but savory wine has aromas of dark berry and allspice. Crafted to be paired with fish, the silky, easy-drinking palate offers juicy red cherry, ripe raspberry and clove alongside smooth tannins and fresh acidity. Serve chilled for a perfect summer red.
Supple and fruity, this is bright with red fruits given a lift with spice. The wine is all about fruit with acidity to add a fresher character. Tannins are already integrating meaning the wine will be ready soon. Drink from 2016.
Supple and full-bodied, this wine offers ample aromas and flavors of ripe cherries, supported by hints of cedar and vanilla. It's not super complex, but is a bold, flavorful wine with a softly dusty, lingering finish.
Supple and inviting, from the nose of flowers and dark fruits, to the chocolatey tannins that lick the back of the throat, this is a fully-realized, smooth and most accessible red wine.
Supple and inviting, this mellow take on Cabernet Franc has soft cherry-pie flavors, a dash of pepper, and a smooth, chocolaty finish, with a pleasant, toasty, caramel aftertaste.
Supple and juicy, this young, purple, berry-loaded Cab includes small amounts of the other four Bordeaux grapes in the blend. It's a masterful blending achievement, with each grape seeming to contribute something to the nose, the mouthfeel, the length and the overall focus. Flavors are tightly woven—purple fruits, butterscotch, mocha, moist earth and baking spices—but nothing is overwrought. This will need considerable breathing time to unwrap, and years in the bottle to soften some of the hard edges.
Supple and layered, this nicely captures the scope and scale of this superb vintage. It's still young, tight and quite compact, but shows threads of tobacco, anise, stone and pencil lead, along with full, fleshy, plum and cassis fruit. Great structure and dense, ripe tannins. This is a perfect illustration of why Washington Merlot can claim to be the best in the world outside of Pomerol.
Supple and lightly toasty, this is an easy-drinking wine that seems more like a Merlot than a Cab. There's an herbal side, some green tea, light spice and broad, strawberry/cherry fruit. It's very pleasant in a lighter style.
Supple and muscular, with appealing bacon fat aromas, this round and spicy effort. A tightness in the midpalate suggests that further bottle age is in order.
Supple and powerful, this new Nysa brings potent purple fruits to the core, wrapped in notes of orange peel and citrus. Tannins are smooth and ripe, and there is a light touch with the new oak, adding a pleasant streak of caramel to the finish. Drink now through 2020.
Supple and rich, this medium-bodied wine is slightly sweet, blending berry and cherry flavors with milk-chocolate accents. The sweetness softens the texture and makes it feel broad and mouth-filling.
Supple and round with lusciously forward honeydew and apple flavors, Casa Larga's French Oak Chardonnay balances layers of fruit and white florals with a dusty, dried herb and fresh-cut wood character. Dry in style but generously composed.
Supple and scented with a sweet mix of fruit, coffee and mocha, this expressive red blend (53% Cabernet Sauvignon, 31% Merlot, 8% Cab Franc, 8% Syrah) tastes of bright black cherry fruit, coffee grounds, some grainy tannins and a long finish that brings in pepper, spice and chocolate. Very accessible and full-flavored, it is built for immediate drinking rather than cellaring.
Supple and seamless, this lightly spicy wine is a good all-purpose white. The clean, crisp fruit touches on kiwi, pear and a hint of green banana. Vinified in stainless steel, it's a refreshing wine that should be enjoyed soon.
Supple and silky, this expressive, seductive wine offers ripe plum and cherry fruit matched to polished tannins. It's finished with tasty barrel flavors of coconut, butter pecan and toast, and it is thoroughly, irresistibly delicious.
Supple and stark aromas of black raspberry pressed into a thin juice along with sanguine iron elements greet the nose on this bottling. The palate shows bloody meats with anise seed, smoked raspberries and purple sage, yet the iron-driven minerality is most dominant.
Supple and structured, this delicious red offers scents of Mediterranean scrub, mint, blue flowers and ripe berries. Made with 55% Cabernet Sauvignon, 25% Merlot and 20% Alicante, the juicy palate delivers Morello cherry, cassis, mocha and wild aromatic herb notes. Supple tannins carry the savory flavors. Enjoy through 2016.
Supple and sturdy, this beautifully structured blend of 75% Cabernet Sauvignon and 25% Syrah, which uses fruit sourced from the estate vineyard, utilizes the best assets of both grapes. The Cabernet gives it both firmness and depth, while the Syrah pipes in vivid, juicy, berry flavors. Still young and primary,  the best is clearly yet to come.
Supple and velvety, with a ripe, creamy texture, this shows textbook Cab flavors: cassis, tobacco and some vanilla from new oak. It deftly avoids the common Barossa problem of excessive size and weight, just could use a touch more persistence on the finish. Imported by AUSA Pacific, LLC.
Supple and very lightly toasty, this pleasant Chardonnay offers green banana, pear and peach fruit flavors. All are modest in scale and well-integrated, with a lick of toffee from aging in 20% new French oak. It thins out quickly through the finish.
Supple at first, with brown sugar and prune flavors that seem sweetly ripe, but this full-bodied wine firms up substantially on the finish, where it turns a bit leathery in flavor and coffee-astringent. Drink now, before the fruit fades.
Supple at the core, this wine is framed by a medium amount of chewy tannins that give traction to the high-toned flavors of tobacco, vanilla and earthy spices.
Supple but structured, this is only the third vintage for Felton Road's Cornish Point Pinot and it is really starting to hit its stride. Touches of hickory smoke and mocha accent the dark plum and savory fruit, finishing long, spicy and with a note of brown-sugar sweetness.
Supple in juicy blackberry and plum, this light- to medium-bodied Merlot contains 10% Cabernet Franc and offers a mouthful of dry, dusty tannins before finishing in a punch of black peppery spice.
Supple pink papaya, underripe tangerine and bubblegum scents make for an intriguing combination on the nose of this bottling. The palate is tightly woven and full of citrus-driven acidity, with waves of light red fruit that ripple through the midpalate.
Supple purple fruits with hints of game, coffee and pepper demonstrate the validity of Mourvèdre as a stand-alone variety. Excellent definition and a character more sleek than Syrah, more gamy than Cabernet.
Supple white-fleshed fruits, from pear to cherimoya, touch the nose, as do aromas of lemon rind, struck match and dried apple on this blend of 90% Sauvignon Blanc and 10% Viognier. A gravelly, pencil lead minerality on the palate is boosted by sliced lemon wedges, cut grass and gooseberry notes.
Supple, almost silky in the mouth, this slips into lush flavors of mocha truffle, with a core of raspberry fruit. It remains a bit tight through the finish, with light streaks of coffee and fresh herb. Delicious already, it seems destined to improve further with a bit more bottle age. Drink now through 2025.
Supple, dark, and laced with licorice, cassis, and clove, this well-crafted Bordeaux blend does not scream high alcohol, though it tops 14.6%. What keeps it focused and precise are the vivid acids and sculpted tannins. It's the work of a young winemaker who is improving dramatically with each new vintage, even as his vineyard puts out better and better fruit.
Supple, nicely balanced, but less meaty and full than the Merlot. The tannins are very well managed, and surprisingly smooth. Not satiny, given the wind beating that the vines take in the Horse Heaven Hills, but polished and ripe. Flavors of black olives and green tea come in behind the blackberry and cassis. There's a firm, Bordeaux-like profile.
Supple, round and ready to drink, this blend features hints of tomato leaf, watermelon and clove layered over ripe cherries. Drink now–2016.
Supple, spicy and loaded with tangy stone fruits, this outstanding offering shows that Pinot Blanc can develop some pleasing fleshiness when handled well in Oregon. This offers well-blended streaks of pear, apple, white peach and tangerine. The fruit is plush and nicely supported with crisp acids. A resonant spiciness carries the finish.
Supposedly Doña Paula's top selection for 2005, and while the wine shows some earthy darkness and plenty of fruit on the bouquet it doesn't follow up with the mouthfeel or overall balance that it should. It's ripe for sure, but also aggressive, with a disjointed acid-to-tannin ratio and an almost syrupy mouthfeel.
Supposedly set on an ancient burial ground, this vineyard is well placed halfway up the slope of Chassagne. It has almond and spice flavors as well as a tighter, steely texture. The wine, with its wood-aging flavors, is still developing. Drink from 2018.
Supremely dense, with plum and berry jam, charred beef and molasses on the nose. The flavors go straight to blackberry, vanilla and chocolate, while the feel is full-bodied and probably a touch more tannic than desirable. Flush and even more tannic on the finish. Needs food and/or time in the cellar.
Sur lie aging and battonage were extended for 22 months on this wine. It displays aromas of corn silk, almond milk and lees that are followed by an elegant creamy mouthfeel and abundant stone-fruit flavors. The finish lingers.
Sur Peaux translates to “on the skins”—a maceration process that gives this wine its burnished copper hue. More importantly, it's crazy good: soft, supple, delicately spicy yet bone dry, with a buttery mouthfeel.
Sure is easy to like this Chardonnay, with its rich flavors of honey, pineapples, peaches, crême brulée, vanilla and cinnamon spice. It seems almost sweet, but zesty acidity and minerality pull it back into dryness and elegance.
Sure it's a bit simple and fruity—the flavors run toward berries and citrus—but it's also cleanly made, with a slightly creamy mouthfeel and a soft, easy-drinking finish.
Sure it's oaky, but it's good oak, contributing complex aromas of burnt sugar, smoke and bacon fat to an otherwise straightforward peach-and-pear-flavored Chardonnay. The disparate elements converge in a harmonious finish that invites you back for another sip.
Sure it's oaky, but it tastes good, with the subtle menthol and bold vanilla flavors serving to highlight bright cherries. The silky texture is a highlight, then the finish shows off juicy fruit and fine tannins.
Sure to please any wine-geek, this orange wine is a blend of seven grapes including Sauvignon Blanc, Vermentino, Reisling Italica, Glera, Fruilano, Pinot Gris and Pinot Blanc. It's aged for three years in large wooden vats and has aromas of dried nectarine, dried peach, apricot and freshly ground black pepper that lead to luscious flavors of apricot nectar and honeycomb.
Sure, cedar and chocolate are the dominant aromas and flavors, but there's enough blueberry fruit to stand up to the oak rather nicely. It doesn't hurt that the oak is high-quality stuff either, as the elements blend together in a harmonious whole. A little oaky, but shows a degree of finesse not often found in Chilean wines at this level.
Sure, it starts out a bit toasty and cedary, but that wood will surely integrate with the potent plummy, meaty fruit given a few years' time. It's full bodied and a bit coarsely textured for the moment, but finishes long and will clearly benefit from cellaring. Drink 2018–2025.
Sure, this wine is full bodied and lush, filled with ripe raspberry fruit, but there is also a sense of underlying structure, and some lovely herb-spice complexities, like rhubarb, cedar, cinnamon, vanilla and cracked pepper. Drink it over the next 2–3 years.
Surely there is no other Syrah-Tempranillo-Merlot-Dolcetto-Graciano-Petit Verdot-Nebbiolo-Cabernet Franc-Grenache-Muscat-Viognier-Tannat-Malbec-Cabernet Sauvignon in the world? What's it taste like? Well, red table wine is as good a description as can be offered. Racy red fruits, mineral, bitter chocolate, good grip, spicy tannins—bring on the burgers.
Surely, not many wine lovers have heard of the Cococciola grape from Central Italy. Here's your chance to taste it. Fresh and fragrant, the wine offers lush aromas of honey, jasmine and exotic fruit.
Surface-level lemon and tropical fruit notes give way to a fresh, clean palate. Powdery, melony flavors of green banana and papaya finish slightly oily and bitter, which is normal for the grape type. Drink immediately.
Surh Luchtel knows how to make a great Cab. The '05 is a beautiful wine, softly complex and layered, with black currant, cherry, mocha, sweet oak and spicy flavors. But it's tannins that really mark this wine. They're so fine, so authoritative. Drink now–2010.
Surprise! This is a legitimate, true to the variety Pinot Noir from southerly Bío Bío Valley. The wine has dryness and balance, a little wood, and pure aromas and flavors of raspberry, cherry ice tea and chocolate. It's lively and streamlined on the palate, so it will work with food. A definite winner in an emerging category that is Chilean Pinot.
Surprising and delightful, this blend of Syrah and Merlot brings a complex mix of botanical highlights to a base of citrusy red-berry flavors. Notes of black pepper and granite-like minerality add more interest. The depth and persistence are remarkable in a wine at this price.
Surprising density and smoothness characterizes this structured Pinot Grigio. The wine is redolent of peach, melon and mature grapefruit with a touch of nutty almond on the close.
Surprising scents of clover and mint rise up from the glass, leading into a round, fruity, substantial wine with good cherry fruit and some earthy tannins from the 5% Cabernet Franc in the blend. The wine has not completely knit together, but a good steak could fix that.
Surprisingly austere for a Beaujolais-Villages, the wine has a firm, dry character that hides the natural fruitiness of the Gamay. Dense tannins and acidity give a cool feel to this stalky wine. It has red fruits, intense and tight acidity and a perfumed aftertaste. Drink now.
Surprisingly bright for the vintage and displaying Gaja's trademark elegance, this offers aromas of blue flower, perfumed berry, cake spices and a whiff of leather. The ripe palate delivers mature black cherry layered with white pepper and cinnamon alongside supple tannins. Drink 2016–2026.
Surprisingly complex, yet accessible and appealing, this semisweet Riesling showcases plump yellow peach flavor offset by lemon-lime, saffron and pollen. It's sunny and ripe, yet nuanced with earth and mineral tones. Delicate in body, it finishes moderately long with a touch of honey.
Surprisingly dry and crisp for a Dry Creek Valley Viognier. Usually these wines are fatter and sweeter, but not this one. It's streamlined and elegant, with savory apricot, Meyer lemon and slightly underripe white peach flavors. A nice food wine as an alternative to Sauvignon Blanc or Pinot Grigio.
Surprisingly dry, this has richness rather than sweetness, and intense, powerful botrytis. The honey is intensely perfumed, along with baked apples and spice. Certainly a long-aging wine.
Surprisingly firmly built, with crisp acids and firm tannins framing plummy, blackberry fruit and vanilla, cinnamon and clove notes. Good now with rare meats, or cellar through 2010 to round off today's rough edges.
Surprisingly fresh and vital despite having a few years under its belt. Here's a round SB with a sweet nose of pear, vanilla and butter. The palate is forward and almondy sweet, with a hint of banana peeking in there. And the finish is round and soft. This wine is at its peak now.
Surprisingly full bodied, fruit loaded and instantly appealing, this new Chardonnay from Hogue mixes generous flavors of apple and butter, toasted almonds and a little spice.
Surprisingly full bodied, lush and expansive given its moderate alcohol level, this is a whirlwind of tropical fruit and buttered nuts on the nose. It then grows more refined and understated on the palate, where the flavors are white peach, melon and citrus.
Surprisingly lean and light bodied, this doesn't show typical characteristics of a late harvest wine, but its a clean, refreshing dessert wine evocative of dewy, fresh wildflowers, melon and lemons with just a hint of petrol. Bitter lime pith and pleasant notes of slate and stone add some complexity as well.
Surprisingly light for the vintage, this has a wood note and intense acidity, with a crisp, almost green, raspberry flavor. The finish is juicy.
Surprisingly lightweight for the vintage, this is a red fruit-flavored wine, with tannins, acidity and a fresh aftertaste. Not for aging.
Surprisingly lithe for a Napa rosé that's made from Merlot, Cabernet Sauvignon and Cabernet Franc. It's pretty dark in color, but feels fresh and clean, with penetrating raspberry jam, red currant and vanilla flavors. You could drink this on a hot summer evening with barbecued steak.
Surprisingly mature in both color and flavor development, this mixes a flavor of rhubarb pie with brown sugar accents. Soft and approachable in style this should be consumed soon.
Surprisingly multifaceted, this lovely Sauvignon Blanc counters sweet, ripe stonefruit and gooseberry on the nose and palate with elegant hints of fresh tarragon and bergamot. Dry and medium bodied in style, it's a refreshing wine with brisk acidity and balanced alcohol.
Surprisingly open for a 2005, this shows wood through its intense green fruit. It is rounded, generous, almost opulent with tropical fruits as well as plums, and shot through with citrus. This will develop faster than other Brocard Grand Crus.
Surprisingly rich and complex for this price and the statewide appellation, a full-bodied wine with glorious flavors of blackcurrants. Coats the mouth and lasts through a long finish. The tannins are soft and intricate and add to the enjoyment.
Surprisingly rich and nuanced for such an inexpensive wine, it has balanced aromas and flavors of blackberries, pepper and earth. Has the finesse and complexity of red wines costing a lot more. —S.H.
Surprisingly ripe and dense for the vintage, this opens with aromas of plum, vanilla and chocolate that carry over to the palate along with espresso and coffee. It has a forward nature with tame acidity and soft tannins that make it already accessible. Drink 2015–2025.
Surprisingly shy and reserved in nature, this offers subtle aromas and flavors of apple core and spiced orange peel. Soft and accessible, it's direct and clean, yet short on the finish. Drink now.
Surprisingly shy in aromas at first, this eventually releases pleasing elements of mace, nutmeg, star anise and red cherry. The palate is softly lush and earthy, with black rocks, heavy black plum, hoisin sauce, boysenberry and a cola character. With quite strong structure, this will smooth and grow more delicious with time. Drink 2018–2028.
Surprisingly silky on the palate, this approachable but elegant Pinot Grigio is a great value. Its punchy tangerine and lemon flavors are crisp and widely appealing, but there's also a nuanced slick of minerality on the midpalate. Drink now through 2019.
Surprisingly smoky and toasty upfront, but balanced by ample apricot fruit and hints of honey, pineapple and citrus zest. Despite its ripe, oaky nature, there's plenty of crisp acidity to provide structure and prolong the finish. Drink now–2016.
Surprisingly soft and seemingly sweet for this vineyard, which comes from the cooler Freestone area of the western Russian River Valley. It's delicious in cherry, cola, mocha and spice flavors, but it feels heavy.
Surprisingly soft for a Cabernet, this is a rich, generous wine with very ripe black fruits and a minimum of tannins. It is dense and ready to drink.
Surprisingly soft, with an easy-drinking roundness to the midpalate, this is a bit of a butter cookie Chardonnay despite the INOX (stainless steel) moniker. The pretty fruit is the highlight.
Surprisingly subtle, yet maddeningly complex, this is a rare treat to unravel slowly, sip by sip. Sweet and honeyed on the nose with scents of freesia, orange peel and stone fruit, but accented with just a hint of sun-dried hay. The palate is deeply concentrated with undulating waves of honey, beeswax and fruit, but balanced with striking tangerine acidity. Remarkably long on the finish.
Surprisingly tannic, considerably more so than the wonderful '05. There's a sting of astringency that shuts down the palate and emphasizes the dryness. Underneath are the blackberries, black currants and grilled meat of a fine red wine. The blend is Cabernet Sauvignon, Syrah, Merlot and Malbec. Now–2012.
Surprisingly tannic, this juicy wine shows intense structure and a smoky character from wood aging. It feels as though the tannins and extract have smothered the natural fruitiness of the wine. It will need time to come round, so wait until 2017.
Surprisingly thin for an Alexander Valley Cabernet, especially at this price. It's clean and proper, being dry and softly tannic, but the cherry and blackberry flavors taste watered down.
Surprisingly tight for such a ripe and generous vintage; decanted if you plan on drinking it soon. The fruit is concentrated and pure: raspberry, cherry and cassis with a chaser of lemony acid. The acids are not quite integrated yet, and the oak seems unusually restrained. Looks set to evolve in interesting ways; purchase it in quantity, then check on it regularly to see what it's doing.
Surprisingly tropical, with concentrated notes of pineapple and guava, this dry, fruity Silvaner is elegantly structured, with zesty lime acidity. It's brisk and delicate on the palate, making it an excellent choice to pair with salads or vegetarian entrees.
Surprisingly unripe for an Amador County Zinfandel. Smells like dried twigs, turns obscure and heavy in the mouth, with sweet cherry pie and prune flavors, framed in hard, green tannins.
Surprisingly, given that this is the reserve-level red wine in the lineup, it seemed to further accent the herbal nature of the grapes, veering into vegetal. Chewy, sour and rather dull, it's best consumed in the near term.
Surprisingly, in the blind lineup, Ingleside's regular bottling of Merlot fared slightly better than its Reserve bottling of the same vintage. Overall, this is a supple wine, with flavors of chocolate-covered cherry and clove as well as a note of pear drop that cuts through the core.
Surprisingly, in this excellent vintage where the Pinot ripened quite nicely, this is a strongly herbal wine with a grassy aroma as well. Black cherry fruit is grounded in a chalky, earthy finish.
Surprisingly, this blend of 65% Chenin Blanc and 35% Sémillon is quite rich and oaky with prominent aromas of butter, wood-grilled red apple and walnut skin. The mouth offers more creamy nutty flavors of buttered popcorn and peach pit, but a bit lacking in the fruit department.
Surprisingly, this is the producer's first blended Cabernet from the appellation, though it has long made vineyard-designates there. Combining fruit from the Bosche and Sycamore sites, it opens expansively in sizable tannin and dusty oak, before interweaving spicy black pepper, leather and soft infusions of blackberry and cherry.
Surprisingly, this Red Mountain Merlot is rather light and tart, showing cranberry fruit with a streak of smoke. The tannins are peppery and earthy, with a hint of stem; a European style, with poise and good balance.
Surprisingly, this seems quite light at first, with strawberry and cranberry fruit flavors, and a fair amount of acidity. Give it a few hours of breathing time and it gains flesh. The wine spent 19 months in a combination of American and French oak (two-thirds new).
Sushi, fried calamari, grilled vegetables or barbecued shrimp would all make perfect companions to this fresh, easy Sicilian white wine. It ends with citrus, lime and herbal aromas.
Suspicions of pineapple send teasing signals. The ripe yellow plum fruit of the midpalate is streamlined by zesty freshness.
Susumaniello is a little-known indigenous grape of Southern Italy that shows great promise and persistency. This expression boasts modern aromas of soft toasted oak, vanilla, Spanish cedar and pipe tobacco, The wine is thick and velvety with slightly sweet flavors of chocolate fudge.
Susumaniello is symbolic of the rise of southern Italy's little-known indigenous grapes. This expression shows austere, aged aromas of candied fruit, prune and worn leather. The mouthfeel is marked by bright acidity and gritty texture.
Svelte, focused and very appealing, this block selection has a slightly roasted aspect, with flavors of plum and cherry. There's a sweet spicy coating around the finishing tannins. It was fermented with native yeast, and aged 15 months in one-quarter new French oak.
Swanson does a good job of crafting a dry, crisp, mouthwatering Pinot Grigio with little or no oak influence. The acidity is juicy, making the apple, citrus and wildflower flavors savory. Good white with today's wide range of ethnic fare.
Swanson employs former winemaker Marco Cappelli to make this nonvintage dessert wine, working with Mission grape vines in the Shenandoah Valley that were planted in 1856 and reside at a 1,300-foot elevation. Cappelli fortified the Mission wine with Brandy, let it all sit in barrel for six years, and used the solera system of blending in four different vintages over time. The result is delicious, a strong essence of cherry, dried fruit and molasses perfectly sippable and balanced.
Swanson has a great track record with this wine, which is always in need of time on release. The 2005 shows classic Napa structure, with hard but near-perfect tannins and lush, oak-sweetened black currant, cherry and dark chocolate flavors. Brilliant, but will benefit from a good three or four years in the cellar. Should evolve well beyond 2012.
Swathes of botrytis reveal themselves seductively on this sweet wine. It is rich in flavors, but still vibrant with acidity. Fine balance and intense flavors of apricots, honey and spice give it potential to age well. Drink from 2015.
Swathes of bramble, dried herb and toast meander enticingly through this elegant but slightly savory Bordeaux-style blend. Crisp black-cherry and berry flavors are taut and restrained, augmented with refreshing acidity and persistent but fine tannins.
Swathes of evergreen lend elegance to this piercing, steel-toned Riesling. On the palate, touches of honey lend a sunny sweetness to cutting lemon and lime flavors. A slick of honeycomb extends the finish.
Swathes of floral and berry tones accent this blossomy blend of Pinot Noir and Chardonnay. It's aggressively foamy and frothy, but racy, vivacious acidity keeps the palate fresh.
Swathes of fresh green herbs and florals refresh tart yellow plum and peach notes in this racy, light-footed Riesling. Juicy stone fruit flavors are accented with long streaks of wax and lanolin that lend density and viscosity to the long, long finish. Gorgeous now, but likely to improve through 2025,
Swathes of fresh tarragon lend a green, herbal tone to cassis and black plum flavors in this pretty wine. Penetrating, grippy tannins are jolting on the finish, underlining a tight, brisk finish.
Swathes of freshly cut herbs and blossom perfume zesty grapefruit and honeydew flavors in this dry, deftly balanced wine. Bracing acidity invigorates and amplifies its crystalline demeanor, extending a long, mineral finish. It drinks well now, but should improve through 2025.
Swathes of fruit come across this ripe wine. To balance, it has a gritty structure that is firm in its tannins. It's a ripe, lightly perfumed wine that will age. Drink from 2017.
Swathes of green herbs add a blast of freshness to ripe, rich stone-fruit and quince notes on this bone-dry, single-vineyard Riesling. It's remarkably complex, with layers of crushed-stone minerality, lime and lime-pith notes that reverberate on the finish.
Swathes of lemon verbena, smoke and minerals lend a mysterious air to this dry, vivacious wine. It's lean and steely, yet deeply concentrated in lime and lemon flavors. It finishes briskly.
Swathes of ripe fruit dominate this full wine that verges on being too alcoholic. While the acidity gives it freshness and the perfumed Cabernet Franc in the blend lends lift, the wine seems weighed down by its own richness.
Swathes of ripe fruit over a broad layer of wood, a generous, opulent character, ripe, the spice from wood giving a good, rich final character.
Swathes of savory dried sage lend earthiness to deep, rippling cherry and raspberry flavors in this dry, Cabernet Franc rosé. It's zesty and bright, with a dancing, delicate mouthfeel.
Swathes of tarragon and lavender add lift to this stately Bordeaux-style blend. The palate is bright with sweet-tart black plum flavor, but supple and round, showing well-integrated oak notes and a fine layer of tannins on the finish.
Swathes of violet and lavender scent this pretty Spätburgunder, or German Pinot Noir, highlighting a rich, sultry black cherry palate. Tart cranberry tones brighten the midpalate. Subtle tones of oak and spice, with a flurry of soft tannins accompany a moderately long finish.
Sweaty and feral smelling, with just a tad of the pleasant lychee and melon this grape is known for. Feels heavy and oily, with barely any acidity and pithy, oily, citrus flavors. Clunky stuff for new Torrontés.
Sweaty and murky smelling, with leather, horse and earthy berry aromas. The palate is big and dense, with grabby tannins and then herbal, roasted berry flavors with green notes. Finishes peppery and mildly green. An herbal, old-style Carmenère.
Sweaty and pickled at first, although airing reveals some hidden dark fruit aromas. The palate is grapy and accented by black plum, yet it finishes salty and cheeky, with grabby tannins. Has it good points but lacks direction and elegance.
Sweaty and pruney in the nose, this hot and disjointed wine could be almost any red grape; there's no varietal character. It's volatile and thins out quickly, leaving green tannins in the back of the mouth.
Sweaty and pungent, loaded with overtones of crushed tomato leaf, this is an assertively herbal wine that requires careful food pairing, or a healthy preference for that style. It's not terribly weighty, but shows nice leafy complexity and a hint of curranty fruit. Try it with mussels steamed with lots of fresh herbs.
Sweaty and pungent, this is an aggressively aromatic wine with ample intensity. Fresh greens and passion fruit flavors finish dry, even a bit austere, without excessive weight or ripeness. Drink now.
Sweaty and sharp on the nose, with punchy, oily, green aromas. The palate is wet and basic in feel, with nettle, grapefruit and passionfruit flavors. Good in terms of core qualities but not all that intense or layered. A basic wine for general consumption.
Sweaty aromas of gym bag, nettle and grapefruit come in front of a citric, astringent palate with grapefruit-like acidity. Heavy, pithy citrus flavors finish similarly.
Sweaty citrus aromas are neither focused nor friendly. This feels flat and greasy, while it tastes like chicken fat and bitter citrus fruits. Nothing on the finish brings it around.
Sweaty feline aromas of citrus and pyrazines introduce a minerally palate with acidic cut. Sassy green-fruit flavors of lime and gooseberry hold firm on a juicy, citrusy finish.
Sweaty leather, stewed berry, green herb and earth aromas set up a fresh, tomato-like and raw palate. On the flavor profile, this deals equal parts earth, dry spice, green peppercorn and red-fruit notes. A simple finish is adequately dry and spicy.
Sweaty, austere and tannic, this wine has more depth and mass than the other reds from Goose Ridge, but still falls away quickly, leaving residual flavors of leaf, chalky acids and an unpleasant sweatiness.
Sweaty, briny aromas are borderline offputting. This is plump on the palate, with flavors of pickled citrus fruits. The same can be said for the finish, which is also bitter, resiny and overoaked.
Sweaty, nutty aromas of popcorn and nettle lead to a chunky, somewhat soft palate. Flavors of mango, bell pepper and sea salt are fair, while the finish is ripe and relatively soft, with mild cut. Drink now.
Sweaty, pinched aromas are more alarming than inviting. The palate of this three-grape blend follows the nose and is angular and sharp. Flavors of green fruit and sour white grapefruit finish with borderline scouring acidity.
Sweaty, pinched aromas of feline essence and nettle are unusual for Godello. This is fizzy, with flavors of candied green fruits that finish mealy.
Sweaty, raw, sour aromas are harsh. The palate is flat and chunky in feel, with pithy grapefruit, nettle and bitter green flavors. Pyrazines and bitterness ride roughshod on the finish.
Sweet-leaning aromas of apple, nectarine and mandarin orange are cut by a wet-cement aroma on the nose of this bottling. It's light and easy in style on the palate, with lime rind and chalk flavors. It's altogether quite mellow but very refreshing and quaffable.
Sweet-leaning aromas of black cherry, cola and anise show on the nose of this appellation blend. The flavors are much more subtle, with touches of cherry, cranberry and gravel.
Sweet-leaning aromas of pineapple, ripe red apples and white lilies show on the nose of this bottling. The palate starts with nice texture of Meyer-lemon pith, then settles toward ripe pears and apples, with hints of coconut and pineapple flavors.
Sweet-leaning red berries meet with touches of cinnamon and vanilla on the nose of this affordably priced wine. There is decent acidic zest on the palate, which frames the tart cranberry and dark strawberry fruit and is leveled by pencil-lead flavors. It's fairly simplistic overall.
Sweet-pea and citrus flavors are pleasant, along with a welcome touch of creamy oak for richness. But there's also hints of green, unripe fruit in this dry, crisp Sauvignon Blanc.
Sweet-pea vines and green herbs add freshness to the perfumed flower and luscious peach-nectar notes. A classically-styled Pinot Gris, this is dry yet mouthfilling and rich. It finishes long, with notes of stone fruit and black tea leaves.
Sweet-seeming aromas and flavors dominate this full-bodied, ripe-tasting wine—not unusual for a Rhône-style blend that leads with  Grenache. A spicy, smoky influence is delicious in its own right, but has a tasty component of fresh blackberry and boysenberry to back it up.
Sweet-seeming fruit and maple flavors give a candy-like quality to this medium-bodied, ripe and soft wine. The vanilla and maple flavors meld nicely with rich raspberry and sweet cherry notes.
Sweet-seeming oak aromas and flavors match well with the full body and ripe cherry and berry notes, giving a broad, mouthcoating texture and sense of warmth. Winemaker Elizabeth Grant-Douglas aged the wine in French oak barrels, 30% new.
Sweet-seeming oak aromas and flavors mingle with ripe fruit notes in this full-bodied, soft-textured and well-priced wine.
Sweet-seeming oak aromas and spicy-sweet oak flavors bring excitement to this full-bodied wine. It smells like cedar and cinnamon, and tastes like blackberry jam on toast. A moderately tannic texture supports all that richness.
Sweet-sour and soft, like a cough medicine, this Malbec has nothing to do with the real Argentinian stuff.
sweet-tart candy, vanilla, and pineapple scent this Traminer and Chardonnay blend. It's zesty in the mouth, tasting of grapefruit and lemon zest.
Sweet-tart Maraschino cherry and bitter bramble notes meld in this punchy, primary red wine. Cranberry acidity hits the midpalate with a spine tingling force and lingers through a moderately long finish. Drink now.
Sweet-tart pineapple and apple tones contrast leafy swathes of fresh herbs in this savory Tocai Friulano. Dry and full bodied, it's luscious and silky on the palate but finishes briskly.
Sweet-tart raspberry and cranberry aromas are lifted and spry on this fresh, aromatic Pinot Noir. The palate is markedly riper and richer, boasting dark cherry and berry flavors and heady spice tones that linger. Tannins are a bit craggy and bitter but finely grained.
Sweet-tart red cherry and raspberry flavors cling lusciously on the palate of this dry yet buoyantly fruity wine. It's easy-quaffing yet elegant, marked by vibrant cranberry acidity on the finish.
Sweet-tart tangerine and quince are shaded in deep folds of smoke, crushed slate and pollen in this nuanced wine. Savory spice and earth tones are prominent now, but a core of pristine honey and citrus notes pulse from within. Concentrated and composed with radiant lemon-lime acidity, it's likely to improve with bottle age. Hold till at least 2020.
Sweet-tasting blackberry-jam, cassis liqueur and chocolate flavors abound in this oaky Cabernet. It's a little one-dimensional and high in alcohol, so drink soon.
Sweet-tasting flavors of black plums and wild strawberries give this wine its initial charm. The tannins provide a firm structure under the attractive surface. It's rich, ripe and already a pleasure.
Sweet-tasting fruits dominate this wine. With its black currant flavor, it's a wine that expresses the fresh character of the vintage without losing its own sense of richness. Charming already, it will certainly age.
Sweet-tasting, jammy raspberry and cherry flavors abound in this Grenache-based blend. there are also notes of orange zest, grilled prosciutto, black pepper and sandalwood. The mouthfeel is simple, and the finish is a bit hot and heavy with glycerine.
Sweet-tasting, jammy raspberry and cherry flavors abound in this Merlot. It should be easy to drink with burgers, enchiladas or ribs slathered in barbecue sauce.
Sweet accents of vanilla bean and cedar spice up the red plum and raspberry core of this wine. Creamy and round in the mouth with soft tannins and a medium-length finish, this is a wine that's easy to enjoy now.
Sweet and a bit choppy on the nose, with aromas of wood shavings, mocha, fine herbs and spicy black fruits. Flush, lusty and big across the palate, but juicy and clean, with subtle bush berry and spice flavors. Finishes clean and subtle, with floral accents and a touch of heat. Drink now through 2013.
Sweet and a little foxy on the nose, with secondary aromas of air freshener. The flavors are a touch brambly and herbal, while the palate is flush and chewy but also a little tannic and choppy. Doesn't seem as thought this is as structured and serious as it was, say, four or five years ago.
Sweet and a little grassy on the nose, with lemon-lime aromas. The palate has a solid, regular, friendly feel along with sweet flavors of white nectarine, apple juice and tarragon. Perfectly quaffable, dry in feel despite being semisweet, and balanced. For the price, what's not to like? Imported
Sweet and acidic, with strong gooseberry flavors that veer into ammonia.
Sweet and baked smelling, with foxy core aromas that suggest wet dog fur. The palate is loud and wild, with foxy, unsettled flavors of wild berry and cherry. Runs low on layering, structure and body, but it is lively.
Sweet and bracingly tart at the same time, with racy acidity framing sweet orange and lime flavors. Flourishes of bergamot and cinnamon add complexity on the nose and reprise on the long finish.
Sweet and brambly, Heron Hill's Ingle Vineyard Cab Franc is fragrant with aromas of cherry pie filling, vanilla spice and dried, ripe wood. The palate is dry and lean, but quite concentrated in fruit with a pleasantly tart raspberry finish.
Sweet and broad, with obvious spice, lychee and rose-petal aromatics but a disappointing lack of follow-through on the finish. It's good, but could use more vibrance and length.
Sweet and candied on the nose, it has a touch of citrus and melon to the flavor profile. It has an okay mouthfeel.
Sweet and candied, like a dessert pastry, with sugary flavors of currants, chocolate and anise. The structure is fine. Will appeal to red wine drinkers with a sweet tooth.
Sweet and candied, this Zin, which is a blend of Mount Veeder and Oakville fruit, is obviously superripe in blackberries, cherries, raspberries, mocha and dusty baking spices. It's sweet in fruity essence but nicely dry on the finish. Drink now with barbecue, baked ham, soft cheeses.
Sweet and candied, with lemon, lime, pineapple, fig and vanilla flavors. Crisp coastal acidity helps provide a savory, cleansing quality.
Sweet and candied, with pie-filling cherry and blackberry flavors. Tastes almost like a dessert wine or inexpensive Port.
Sweet and candied, with pineapple and tangerine jam, vanilla cream and buttered toast flavors. Interestingly, the oak is from Hungary.
Sweet and cheery, this plush, easygoing Dornfelder boasts bright raspberry and plum flavors accented by a blossomy flair. With sunny acidity and no perceivable tannins, it's a softly structured but enjoyable sip. Drink now.
Sweet and chunky, like Hawaiian Punch. This is heavy and unctuous at this stage of evolution, with raspberry and ripe melon flavors. Round and no longer edgy. Wait for the 2007.
Sweet and corny on the nose, and then soft and sweet in the mouth, with candy corn and cereal flavors. Finishes candied, sort of like a glass of corn flakes topped with a sparkle.
Sweet and crisp, but one-dimensional, with chocolate-covered cherry and cassis flavors that finish hot in alcohol.
Sweet and direct, this has blackberry, cherry jam, mocha and spicy sandalwood flavors. There's plenty of charm, but not much complexity. Drink now.
Sweet and direct, with honeyed flavors of pineapples, buttered popcorn, vanilla and cinnamon. Will satisfy fans of this ripe, oaky style.
Sweet and dry, this is a wine that shows its botrytis fruit character right up front. That's paired with orange marmalade and honey to give richness. The finish is light and crisp with acidity.
Sweet and easygoing from the start, with candied berry and floral aromas. The palate sits at maximum ripeness, meaning it's sweet and soft but still holds its balance. Flavors of baked berry and brown sugar are generous and smooth, while the finish is mellow and lush.
Sweet and extra ripe, this pushes the peach and apricot fruit to a rich and focused center, and keeps the impact of new French oak at just 20%. Which is plenty, adding just enough sweet and toasty vanilla to the extended, rich finish.
Sweet and extracted in pineapple, tangerine, lime and vanilla flavors, this Chardonnay also is generously oaked, which gives it even richer vanilla and buttered toast notes. It's flashy, yet would benefit from greater dryness and restraint. Size isn't everything.
Sweet and fantastically fruity, this blend of Gewürz, Riesling, Orange Muscat and Chenin Blanc erupts in jammy orange, pineapple, green apple, peach, pear, honeysuckle and spice flavors.
Sweet and fiery on the nose, with piercing aromas that burn right up your nasal passages. The palate is pinched and super tannic, with biting flavors of black licorice, blackberry and cola. Could be better with a softer, smoother mouthfeel but seeing that this is an '04 with six years behind it, it isn't going to soften up much.
Sweet and fizzy, with orange soda and vanilla flavors. Made to appeal to serve the low-cost Moscato craze, and does a pretty good job.
Sweet and floral with assertive aromas of crushed violets, dark berries and a touch of milk chocolate. Easy in the mouth with a medium weight, round texture and soft tannins. The finish is loaded with juicy black fruit flavors. Drink now.
Sweet and forward in pineapple, peach and lime flavors, this is a blend of Sauvignon Blanc and Chardonnay. It has good acidity and a clean, spicy finish.
Sweet and fragrant, floral and fruity, this Prosecco Extra Dry (with 10% Pinot Bianco) has a feminine, creamy disposition and excellent harmony of aromas and effervescence. It's very filling in the mouth with generous accents of stone fruit and honey; “47” marks the year the winery was founded.
Sweet and frothy, and made quite close to the Moscato style, meaning the nose is full of flowers and lime. The palate is a mix of crushed children's vitamins, mango and ripe melon.
Sweet and fruity in orange, pineapple, pear and lime flavors, with a good burst of acidity for balance. A rich, spicy New World-style Chardonnay for drinking now.
Sweet and fruity, this canned wine feels soft and syrupy, with sugary pear as the primary flavor on the palate. It's a basic white wine in a convenient package.
Sweet and fruity, this is a balanced, ripe wine. It brings blackberry fruit right up front, the tannins soft and warm. With its attractive edge of acidity there is just the right amount of freshness as a contrast.
Sweet and fruity, this rich wine hangs heavily. It has candied flavors without enough acidity to balance. The aftertaste is rich and full, easily in search for a cocktail. Drink now.
Sweet and full of raspberry aromas, foresty scents and sandalwood. Overall it's a well-made, intriguing Grenache with a fleshy, sturdy body and deep cherry, berry and chocolate flavors. It's a bit tannic, but that only helps the structure. Finishes nicely, with dry spice and vanilla notes.
Sweet and funky smelling, with a weird set of aromas that suggest Middle Eastern spice and hard-to-gauge fruit. The palate feel is barely acceptable, while the flavors are jumbled and overtly spicy and strange. Maybe it's the oak? Or maybe it's just not very good wine.
Sweet and generically fruity, this straightforward wine has sugary aromas and flavors and a very soft texture.
Sweet and heavily oaked, with candied fruit, loads of vanilla and milk chocolate-covered raisin aromas. Feels choppy on one hand and lactic on the other, with mostly oak-based, sweet flavors of maple, vanilla and mocha. Feels O.K. but creamy on the finish, and it tastes candied and artificial throughout.
Sweet and herbal smelling, then firm and tight in the mouth, with clampy tannins and generic, dark flavors of black plum and berry. Feels a little reduced and heavy on the finish.
Sweet and honeyed, but flat and cloying. Candied melon and citrus flavors run heavy and chunky, and the finish is more of the same. Big, ripe, sticky and sweet but definitely not elevated in class.
Sweet and honeyed, but with enough tongue-tingling acidity to keep it almost in check, this is a well-made sweet table wine. Aromas and flavors blend tangerines and ripe apples.
Sweet and honeyed, this dessert wine has tangerine, apricot and peach flavors. It has a good burst of acidity to give it balance.
Sweet and jammy fruit flavors suggest canned cherry and plum. That sweetness is offset by the drying, earthy tannins and flavor of dried herb.
Sweet and jammy in cherries, with hard, angular tannins and lots of acidity. The result is awkward, but pasta primavera will help.
Sweet and jammy in youth, with robust flavors of raspberry and cherry jam. The sweetness is balanced by crisp acidity and firm tannins, as well as a minerality that must come from the terroir. A feminine wine, Calera's '08 Jensen should gain in the bottle over the next eight years or so.
Sweet and jammy on the nose, then clampy and grabby on the palate, with woody, tight-grained flavors of pepper and clove. Turns more narrow and even more clove-dominated on the finish. Has its merits and good structure, but the fruit is blanketed by forceful clove and hickory flavors.
Sweet and jammy, with pie-filling flavors of blackberries and black cherries, spiced up with cocoa, anise, cinnamon and brown sugar. This soft, tasty Cab is probably at its best now and soon.
Sweet and light bodied, this wine has plenty of jasmine aromas, peach and pistachio flavors, and a rich, soft texture.
Sweet and light smelling, with sugar cookie and blueberry aromas. The palate is medium in weight, with snappy acids and dry, lightly herbal flavors of raspberry and red plum. Mostly fresh on the finish, but with little volume or follow through.
Sweet and lithe, this is a wonderfully clean and pure expression of Riesling eiswein. There's no botrytis, only sweet pineapple, apple and citrus flavors that finish on lingering notes of orange and lemon. This should last a while in the cellar, but there's really no reason to delay gratification.
Sweet and luscious, with powerful raspberry and cherry fruit. Made from 100% Syrah grown in the Moorman Vineyard, it was aged for nearly two years in French oak, much of it new. The alcohol is fairly high, giving the wine a full-bodied, glyceriney mouthfeel.
Sweet and lush in the house style, but lighter on its feet than many of the other bottlings from Dr. Pauly-Bergweiler, this kabinett shows some intriguing fumé-like notes on the nose, then delivers ripe melon and pear fruit on the palate. Finishes long.
Sweet and medicinal, with candied apricot and honey flavors balanced with crisp acidity.
Sweet and mild aromas are highlighted by a touch of fresh prune. The mouthfeel is buttery, with plenty of toffee/coffee flavors poking through. Although it's a tad simple and straightforward, as a whole there is nothing not to like about this easy-to-drink Port.
Sweet and mildly candied on the bouquet, and then it clamps down firmly in the mouth with hard Cabernet tannins and lightly herbal, candied flavors of medicinal black cherry. Decent but not special; finishes sticky and candied.
Sweet and oaky, and a little bit forced, but even so this is a natural, full-bodied Chardonnay with a chunky palate and tropical, sweet flavors. As it opens it goes more into the banana, vanilla and papaya field of play, and it finishes decidedly creamy and round. Very good stuff from Tamaya.
Sweet and oaky, this Chard tastes like a vanilla and caramel cream soda, with alcohol and a squirt of pineapple essence. Defines the superripe, opulent style, without much complexity.
Sweet and oaky, with buttered toast, tangerine and apricot jam flavors. A simple and easy Chardonnay, in the modern style.
Sweet and oaky, with butterscotch, vanilla cream, pineapple crème brûlée and cinnamon spice flavors.
Sweet and oaky, with orange, pineapple and pear jam, buttered toast and vanilla flavors. Plays it safe down the middle by appealing to the popular taste.
Sweet and open on the nose, with blackberry and pure grape aromas. The palate has a tight, drawing texture but rewarding flavors of spice and roasted berry fruit. Long and flavorful on the finish, with bite and tannic residue. A wine with positive components but a rough young feel.
Sweet and plump in the nose, with a hint of caramel corn, burnt sugar and char. Flavors of walnuts, dried apricots and citrus peel carry the palate, while the lasting and tasty finish delivers the works in terms of toffee, mocha and raisins. More fruity than many, with a touch of mushroom.
Sweet and powerful in toasted oak and ripe fruit, this Chardonnay brims with pineapple jam, lemon custard, buttered toast, caramel corn and vanilla bean flavors, in a creamy texture.
Sweet and pretty on the nose with scents of honey, lemon and pressed apples, there's an interesting white pepper spice enhancing the warm, apple cider palate. There's a hollowness in the midpalate, however, that could use a boost.
Sweet and pretty with a bouquet of florals and confectionary sugar on the nose, this light-bodied wine a shower of lychee, fresh rose petals and sugared black tea. Off-dry and a bit lush on the palate, it's a juicy, refreshing, easy-sipping wine.
Sweet and properly ripe, with just a touch of medicinal mint on the nose. The palate is concentrated and clean, with solid blackberry and plum flavors. Mellow and relatively smooth on the finish. Perfectly appropriate for everyday consumption; 50% Malbec and 50% Cab Sauvignon.
Sweet and rich in fruit and smoky oak, with thick tannins and the rustic mouthfeel of a youthful Petite Sirah. The flavors are of jammy blackberries, cherries, leather, coffee and black pepper. Should age for a long time without necessarily gaining elegance.
Sweet and rich, this is a wine that combines honey with a touch of toast and smokiness. The mid palate is filled with apricot and fresh lemon flavors. There is a fine acidity on the finish that gives a delicious lift.
Sweet and rich, verging on heavy, this is a rather soft kabinett, filled with ripe fruit flavors of pineapple, honey and melon. There's some slatey minerality hanging around the fringes to add complexity.
Sweet and ripe in aromatics, with notes of maple and inky black fruit scents. The palate is rock-solid and thick, with a good texture, tannic grip and flavors of cassis, berry and leather. Composed and medium-long on the sturdy finish. A mix of 85% Cab and 15% Syrah.
Sweet and ripe while powerfully structured, this is a wine with the concentration for a long life. Solid tannins and ripe berry flavors come together into an intense and dense wine. The finish brings out just a hint of freshness.
Sweet and ripe, with intense flavors of apples and pears. Decent acidity keeps it from becoming cloying, but this comes close to being dessert-sweet.
Sweet and rounded, this is a very satisfying wine. Packed with fruits, ripe strawberry flavor and balanced acidity, it also has solid tannins to give weight and structure. The fruit, full of juice, hangs from thE structure, making it round and rich on the finish. Drink from 2017.
Sweet and savory go hand-in-hand in this intensely smoky, yet penetratingly fruity wine. It's a deeply mineral Spätlese, marked by dark, dusty streaks of slate, yet brimming with vibrant tangerine and peach flavors. A spike of electric acidity leads a long, long finish.
Sweet and simple in apricot and pineapple flavors, with a heavy coating of caramelized oak. Drinkable, but disagreeably fruit-juicy.
Sweet and simple in vanilla custard and buttered popcorn flavors, with a blast of pineapple jam. If you like fruity sweetness, it's for you.
Sweet and simple, like a blend of lemonade, limeade and grapefruit juice, with a squeeze of peaches. Good, if you like your white wines this ripe.
Sweet and simple, like a blend of pineapple juice, pear juice and lemonade. But the wine is clean and crisp.
Sweet and simple, like pineapple, orange and mango fruit juice from the supermarket.
Sweet and simple, tastes like that syrup they pack canned peaches in, except of course it has good acidity. Make that super acidity, which is its saving grace. The acids get up under the fruit and push it, saving the wine from being insipid. —S.H.
Sweet and simple, this easy blush wine has strawberry, brown sugar and vanilla flavors.
Sweet and simple, this features fruit-juice-like flavors of orange, pineapple and apricot. A great big burst of lemony acidity saves it.
Sweet and simple, this soft wine has sugary berry and cola flavors.
Sweet and simple, with buttered popcorn, orange and pineapple juice and caramel flavors.
Sweet and simple, with candied orange, pear and pineapple flavors, wrapped into a syrupy-soft texture.
Sweet and simple, with chocolate, blueberry jam and caramel flavors.
Sweet and simple, with flavors of apricot and pineapple jelly.
Sweet and simple, with flavors of apricot, pineapple, peach and pear juice.
Sweet and simple, with flavors of buttered toast, popcorn, white sugar and pineapple jam. Crisp acidity helps for balance. It's not really a dry table wine, but it's a good example of its style.
Sweet and simple, with jammy orange, apricot, apple and honeysuckle flavors that finish in a spicy swirl of cloves. Balanced with crisp acidity.
Sweet and simple, with jammy raspberry and bubblegum flavors.
Sweet and simple, with jellied blackberry and cherry flavors, harsh tannins and a sugary finish.
Sweet and simple, with milk chocolate, cherry and caramel flavors. Needs greater depth and complexity.
Sweet and simple, with pineapple and apricot jam flavors.
Sweet and simple, with pleasant peach, apple and spice notes. Fresh and clean on    the finish.
Sweet and simple, with pleasantly exotic flavors of pineapples, green apples, pears, honeysuckle flowers, minerals, spices, vanilla, brown sugar and smoky oak. Easy to drink.
Sweet and simple, with strong, honeyed flavors of pineapples, peaches, green apples, vanilla and buttered popcorn. Crisp, coastal acidity fortunately provides balance.
Sweet and simple, with sugary flavors of blackberry and cherry jam and smoky vanilla. Almost like a dessert wine.
Sweet and simple. Shows crisp acidity, but tastes like melted apricot and pineapple jelly.
Sweet and simple. Tastes like a supermarket fruit juice blend of mango, peach and orange.
Sweet and slightly viscous in texture, this wine lacks some aromatic flourishes, sacrificing complexity for purity of its pineapple, apple and citrus flavors. Yet because of its balanced, crisp acidity, the wine still sings, finishing long and mouthwatering. Drink now–2030.
Sweet and smoky on the nose, with prune, hickory and spice aromas that come together well. The palate on this four-grape blend is saturated and meaty, while the flavors of blackberry, coffee and dark plum are lush and finish with toast and spice. Always one of Chile's best values; an overperformer year after year.
Sweet and smoky to start with, and with its mild roasted nose it draws you in. The palate is big, boisterous and generous, but also under control as it delivers pure boysenberry, blackberry and chocolate flavors. Toasty and long, and impressive for an $11 wine.
Sweet and smooth, this features flavors of milk chocolate, black cherry pie, anise and smoky oak that are rich and delicious. It's a pretty wine to drink now.
Sweet and soft as syrup, this cherry-berry flavored wine has a smoky overlay of vanilla-accented oak.
Sweet and soft in vanilla, buttered toast, golden apricot and lemon honey flavors. Turns cloying after a sip or two.
Sweet and soft, although it does show enough concentrated apple, melon and citrus fruit to warrant recommendation. Finishes with the barest hint of minerality.
Sweet and soft, like melted jam, this Barbera has plush blackberry, cherry and raspberry flavors. Given its tannins and acids, it will probably age for a long time.
Sweet and soft, this has pineapple, orange and vanilla flavors. The firm acidity helps to maintain some balance.
Sweet and soft, this is full of tropical fruit, with attractive, accessible acidity adding a crisp touch.
Sweet and soft, this light-bodied wine tastes faintly like peaches and strawberries, but sugar delivers most of the flavor.
Sweet and soft, this simple Chardonnay has flavors of oranges, pineapples, vanilla, cream and buttered toast. It's made in a style to appeal.
Sweet and soft, which gives this Viognier a candied lemondrop, pineapple and butterscotch taste. Needs to be drier and better structured.
Sweet and soft, with cherry pie, date and toffee flavors dominating. You could almost drink it as a dessert wine.
Sweet and somewhat disjointed, this 100% Sauvignon Blanc offers ripe apricot and peach before becoming slightly sour and herbal on the finish.
Sweet and sour acidity marks this dry wine, made from a variety that's been out of fashion for decades. With just a touch of oak, its tart tangerine, citron, lemongrass and mineral flavors star. Drink as an offbeat, low-alcohol alternative to Sauvignon Blanc and Pinot Grigio.
Sweet and sour aromas amount to a prickly bouquet, while the palate has some flesh as well as freshness. Nectarine and spiced apple flavors are solid but pithy, and overall the wine is good but lacks concentration. Good for everyday quaffing.
Sweet and sour in apricot, orange and vanilla flavors, this simple Chardonnay is fairly priced for the quality.
Sweet and sour, with cherry and raspberry jam flavors finished with acidity that stings the palate, like vinegar.
Sweet and sparkling, this light, fresh wine is delicious on a hot day or as an apéritif. It is crisp with red berry fruits and a soft, sweet aftertaste that is cut with acidity.
Sweet and spicy on the nose with mouthwatering scents of honey, plum compote and anise, this Cab icewine is rich and syrupy on the tongue with a deep core of plummy flavors. Flashes of vibrant acidity add elegance and a clean, long finish.
Sweet and spicy on the nose, this semisweet Riesling is chock full of concentrated mango and pineapple goodness. Juicy and forward in a sunny, tropical way, it maintains an easygoing freshness with bright citrusy acidity.
Sweet and spicy, this medium-bodied Zinfandel-based wine smells like strawberries and tastes like vanilla, nutmeg and cherry syrup. It is soft in texture, low in acidity and characterized by spicy oaky nuances.
Sweet and sugary in pineapple, lime and green apple flavors, this Chardonnay has a strong overlay of sweet oak. Everything is too much. It lacks subtlely and complexity.
Sweet and sugary in raspberry, toast and vanilla flavors, this Zinfandel-based blend could substitute as a dessert wine.
Sweet and sugary, with flavors of pineapple, pear and apricot jam. Crisp acidity provides fresh balance.
Sweet and syrupy smelling, with maple-covered doughnut and muddled spice and tree bark aromas. The palate is more cutting and acidic than expected, with a sheer mouthfeel and heavy vanilla and oak flavors covering up underdeveloped red fruit notes. Hard, crisp and tannic stuff.
Sweet and tart notes—think maraschino cherry and citrus—start this opulent sip. Sweet-tasting cherry and strawberry flavors follow. Not overly complex, but a fun summer wine.
Sweet and tart, like a fruit juice drink you buy in the supermarket that's a blend of pineapples, peaches and mangoes, with a kick from alcohol. Simple, but this is a good price for a wine that will please many Chard fans.
Sweet and thin, showing sour cherry flavors and a prickly mouthfeel. Cabernet and Syrah.
Sweet and toasty, with overt oak, sarsparilla, raisin and coconut aromas. It feels supersaturated, with monster tannins. Flavors of black coffee, chocolate, spice, pepper and licorice are rich and deep, while the finish is chewy, meaty and long. Drink now.
Sweet and tropical on the nose, with lychee and melon aromas that are like a nice air freshener. The palate has a good, clean feel to it and flush, sweet flavors of ripe nectarine, lychee and melon. Tame and not too thick, cloying or grabby on the finish.
Sweet and viscous, this ratchets up the level of sugar and concentration beyond that of Weil's 2009 auslesen. Dried apricots rule, but nuances of musky spice and candied pineapple play supporting roles. Unctuous enough to pair with dessert if need be, but better on its own, or perhaps with aged hard cheeses.
Sweet apple and peach aromas set up a foamy, simple palate with short, basic flavors of applesauce and generic citrus. Round on the finish, with a lasting impression of cider and apple pulp. Good for a standard quaffer.
Sweet apple aromas are highly regular, leading to a round palate without a whole lot of sparkle. Tastes tropical and candied, and there's not much to the mild finish.
Sweet apple aromas are probably the most defined thing coming off the innocuous nose, while the palate is forceful and citrusy, with jangly pineapple, peach and lemon flavors. Amplified white wine with a vague Viognier identity.
Sweet apple blossom scents combine with a botanical element on the nose of this bottling, which also offers a grassy note. The crisp palate offers lemongrass at first, opening into riper pear flesh flavor and finishing with a touch of salt and candied lime tang.
Sweet aromas and flavors of peach and lychee are accented by a hint of fresh rose petals. A soft spritz in the mouth cleans up the finish. Drink now.
Sweet aromas of almond paste and stone fruit, as well as green apple, mark this wine fermented in stainless steel tanks. It has a slight effervescence and a hint of lime and Asian pear on the finish.
Sweet aromas of berry pastry and black licorice are moderately convincing, while the palate is reduced and chunky, with thick but dull prune and roasted berry flavors. The finish is more of the same: baked fruit flavors and sweet.
Sweet aromas of black raisin and licorice are a good indicator of what's to come. This is one thick, jammy, softer-bodied wine that's ready to drink now. Flavors of saturated blackberry, mocha and black pepper are attractive, and the finish ends with molasses sweetness and espresso bitterness.
Sweet aromas of cherry, blueberry, cinnamon and nutmeg appear at first but slowly give way to more complex aromas of toasted almond, cola and cedar. You'll enjoy the smoothness and suppleness of this Merlot that would pair with milk-marinated pork or sweet barbecue baby back ribs.
Sweet aromas of jasmine jump from the glass in this vineyard-designate, followed by palpable acidity that makes the wine fresh and refreshingly dry. A finish of grapefruit pith provides for a citrus-tinged end.
Sweet aromas of leather and caramel seem murky and tired. The palate comes without snap, and that's despite some plum and raspberry flavors. The finish is lean and basic, and overall it's a simple wine that doesn't really taste much like Syrah.
Sweet aromas of orange blossoms and honey emerge from this bottling, along with a more nuanced sense of quinine and botanicals. The sip is drier than expected yet still a tad sweet, with rounded orange cream, lemon peel and dried white-peach flavors.
Sweet aromas of stone and passion fruits characterize this lightly fragrant Prosecco Extra Dry. The wine is harmonious and balanced and has flavors of lemon and lime on the finish.
Sweet aromas of wet clay and latex give way to spicecake and standard berry and cassis. Feels layered and round, with good density and balance to go with berry, cassis and mild herbal flavors. Holds steady on the finish. A regular but solid Cab for everyday purposes.
Sweet aromas of white peach entice one into this lively wine, a profile that carries through to the delicate palate. A refreshing apéritif that finishes dry, the wine is light in alcohol and body.
Sweet aromas that verge on syrupy set up a sweet and easy palate of black cherry and cassis. This has a nice texture as it shows good body, feel and fruit quality. Maipe means “lord of the winds” in a native language, and while this Malbec won't transport you anywhere, it's good for the price.
Sweet as a dessert wine and too soft in structure for true balance, this Bordeaux blend is saved by delicious flavors of cassis, cherry pie, white chocolate and smoky oak.
Sweet as sin on the nose, with a ton of barrel-driven spice, resin and vanilla. The palate is full, creamy and resiny in feel, with more oak than anything on the flavor profile. There's baked apple and spice too, while the finish is severely oaky.
Sweet barrel flavors set off pretty fruit, a generous mix of cherries and berries, with juicy underlying acidity. This wine needs quite a bit more time to unfold. For the moment, all the components are right but the integration is not complete.
Sweet basic cherry aromas are candied at first and then darker with airing. The palate is bold, juicy, a little aggressive and herbal, with ample berry and plum fruit at the base. Oaky and long on the finish, with a peppery, herbal ending.
Sweet berry and cherry aromas are fruity and a little heavy, while the palate is solid in feel and features flavors of sweet plum and berry fruit. Chewy on the finish, with good mouthfeel. Exactly what you'd want from a wine in this price range.
Sweet berry aromas are a bit warm and herbal, while the palate has good feel and soft, earthy flavors of herbs and generic berry fruit. Light on the finish, with a slight leafy note. Has good mouthfeel and doesn't overdo it.
Sweet berry aromas blend with dark chocolate and leather on the nose. The palate is proper feeling and well balanced, with oak-driven chocolaty flavors supporting berry fruit. Finishes with a dry, spicy aftertaste.
Sweet berry aromas offer touches of marzipan and leather. The palate is ripe, vibrant and grabby, with full tannins framing plum and berry flavors along with accents of tobacco and earth. Lightly oaky on the finish, with a vanilla note and dryness. Shows good weight and clarity; Drink now through 2015.
Sweet berry flavors are matched to darker notes of smoke, black olive and moist earth, softening out in a finish that hints at chocolate malt.
Sweet berry, wet cement, plastic and creamy oak aromas lead to a palate with plenty of grip. Flavors of oaky, roasted berry and vanilla finish sweet but also peppery and chocolaty, and with some heat.
Sweet black fruit aromas come with notes of animal hide, brown sugar, prune and fern. Feels good but a touch scratchy and acidic, with dark spice, ample barrel influence, vanilla and blackberry flavors. Tastes minty and fades quickly on the finish.
Sweet black plum, licorice and anise aromas are soft yet nice. The palate, however, is more clacky, with jammy, reduced flavors of syrupy berry and sappy tannins. Jammy and saturated on the finish as well; tons of berry and size, but not perfectly balanced.
Sweet black raspberry and cherry fruit marks this likeable Cab. It has a soft mellowness that makes it easy to drink now.
Sweet blackberry and black cherry aromas are accented by mint leaf and woodspice, while the palate is slightly more narrow and snappy than you might expect, with cherry, raspberry and cough drop flavors. A little high in acidity and snap, with medicinal cherry on the finish.
Sweet blackberry aromas come with floral edgings, and the whole is impressive. Full-bodied and balanced, with healthy, ripe black cherry and dark plum flavors. Finishes spicy, with a note of bitter espresso. 90% Tempranillo with 10% Cabernet Sauvignon. One of the best wines from Valencia.
Sweet blackberry aromas veer toward kirsch and crème de cassis, while the palate is perfectly ripe and solid, with medium-deep berry flavors and lots of chalky grab to the fairly tannic finish. For a young, basic Toro wine, this exhibits modest signs of elevation and class.
Sweet blackberry jam, currant and toasty oak flavors mark this softly tannic Cabernet. It's similar to the high-scoring 2009, with ripe blackberry, cherry and currant flavors, accented with new oak. But it's less complex, and the alcohol is considerably higher. Drink soon.
Sweet blueberry and floral/lilac aromas give this a more elegant, fragrant opening than many of the oak-ladened blockbusters it competes with. The palate is ripe and mixes in flavors of blackberry, cappuccino and bitter herbs. Feelwise, all is calm and lush. And best of all there's continuity from front to back. Only 1,000 cases made.
Sweet blueberry, dry wood, sawdust, vanilla and toast aromas lead to a chunky palate with jammy berry flavors accented by fairly forceful oak. Finishes similarly, with ample barrel influence, vanilla and medium length.
Sweet but not overdone, with attractive aromas of lychee, peach and rose water. Medium weight, with a fruity but somewhat thin finish. Drink now.
Sweet but not too sweet for some entrées, such as spicy Thai food, this brings a fruity mix of pear, pineapple and orange-creamsickle flavors. It's smooth and soft, not at all sugary, and framed with fresh acids.
Sweet but thin fruit flavors follow floral, spicy aromas in this light-bodied wine. The texture is smooth and the finish short and lean.
Sweet butter and caramel notes linger amidst smoke and char on this unabashedly oaky, full-bodied Iowa Seyval Blanc. Savory pressed apple flavors are pleasant but subdued.
Sweet buttered toast and vanilla bean flavors dominate this Viognier. It has pineapple and orange jam fruit, brightened by crisp acidity, and leading to a sweet, honeyed finish.
Sweet buttered toast, buttered popcorn and fruit-cocktail flavors are what you get in this Chardonnay. It has a brisk hit of acidity, but remains simple.
Sweet buttered toast, vanilla, pineapple jam and cinnamon spice flavors mark this simple little Chardonnay. It's made in the popular style that's delicious at first, and then palls.
Sweet candied apple overpowers this oddly textured and flavored wine.
Sweet cantaloupe and yellow apple flavors lend a plump, voluptuous feel to this sweet Riesling. Soft acidity accentuates its broadness on the palate. The finish lingers on a sunny tropical note. Drink now.
Sweet caramel, a touch of mintiness, and some earth-tinged cassis grace the nose. That's followed up by simple fruit flavors and a corpulent mouthfeel held together by some light tannins on the finish.
Sweet caramelized flavors of crème brûlée dominate in this wine that is showy in oak with sharp layers of green apple, melon and lime.
Sweet cedar aromas kick off this attention-grabbing bottling, with elderberry and black plum scents combining for an Old World feel in which the structure can be sensed on sniff alone. Wood and graphite notes pop on the palate, where a loamy riverstone minerality courses through black currant flavors, finishing on chocolate cake.
Sweet cedar meets with dried blueberry, baked black currant and toasted pastry on the nose of this bottling. Dried pine needle and forest underbrush flavors show on the sip, spicing up the dried plum and cocoa-spice flavors.
Sweet cedar, cinnamon and plum aromas are followed by plush and pretty flavors of black cherry, raspberry and plum. The wine offers a good acid balance and a spicy, bright finish. This should pair well with tomato-based dishes and lamb.
Sweet cherry-vanilla rolls off the palate in this concentrated, lush and velvety Pinot Noir that offers all the aspects of classic Russian River Valley fruit. The texture is seamlessly integrated around firm, supple tannins and bright, earthy red fruit.
Sweet cherry and baking vanilla aromas are followed by layers of plum, raspberry and spice in this kosher Bordeaux blend from Israel. The wine offers firm tannins and a lingering finish.
Sweet cherry and raspberry flavors, with soft tannins. The acidity melds into the ripe fruits, in a wine that is rounded and ready to drink.
Sweet cherry and vanilla aromas are most noticeable in this soft, juicy Cab, with streaks of cassis playfully integrated throughout. Dry tannins and diesel oak build up steam on the finish, which is medium in length.
Sweet cherry aromas turn medicinal on the nose. A bright and lively palate has a fast pulse, while forward berry flavors fade with spice and mild chocolate notes.
Sweet cherry cola, root beer, leather, dried tobacco and toasted oak emerge from the nose of this blend of Cab Sauvignon, Merlot and Petit Verdot. The wine has a powerful center and refreshing crispness on the lengthy finish.
Sweet cherry, red licorice, violet, cocoa and new oak flavors make this wine drinkable now despite firm tannins. Cabernet Sauvignon's role is relatively muted, with Cab Franc taking a starring role, and Merlot also a strong component of the blend. The window of drinkability extends at least through 2019.
Sweet citrus-flavored wine, with a good intensity of flavor from the ripe Malvasia grapes. There's a delicious perfumed character, pineapple and tangerine. The acidity is a fine part of this rich wine.
Sweet corn, melon and citrus flavors coat the mouth, leaving a slightly oily impression.
Sweet cream, butterscotch and vanilla flavors give this wine immediate appeal. Fortunately, it also has a good core of lemons, limes and tropical fruits. The richness is balanced with crisp acidity.
Sweet floral notes open the way for soft flavors of peach, apricot cream and honey. This Prosecco sparkler offers foamy, creamy peach flavors backed by well-balanced levels of sweetness and acidity and impressive complexity. This is one of the best Proseccos on the market today.
Sweet flower and cherry aromas perfume this dry, berry-tinged Sauvignon Blanc. It's refreshing and quaffable, and it offers bright acidity and just a hint of green that lingers on the finish.
Sweet fruit dominates this attractive, spicy wine. It has ample acidity, giving a fine, fresh black-currant character and tannins that are already melding into the wine. For medium-term aging of 3–5 years.
Sweet fruit, coupled with a core of firm tannins form a wine that is dense and juicy. It has fine layers of acidity, with black plum and chocolate flavors and a finish that's smooth yet still firm.
Sweet fruit, pure and crystal clear defines this single-vineyard effort from King Estate. It's a crisp, tight Pinot with firm fruit and a concentrated, spicy middle. Nothing jammy or over the top, but well made and knit together. This is the third year they have made the wine, though just the second “official” release.
Sweet fruits dominate this wine. It still has all the right black tannins and berry fruits, but it also has great ripeness, the wine spiced with vanilla and all-spice. It finishes with mouthfilling juiciness.
Sweet graham cracker abounds, wrapped around a tart, lightly spicy note of apple. It's an interesting combination, a bit unusual, but it works.
Sweet grapey high-toned fruit flavors are the best things here. But along with the fruit come volatile aromas, leathery, bitter tannins, and a residual impression of balsamic vinegar.
Sweet grass and soft baby powder notes mingle with the ripe gooseberry and lime aromas and flavors. Brisk and lively with a soft prickly sensation on the palate and a mouthwatering finish.
Sweet green apple, lemon and lime notes meld in this off-dry Riesling, somewhat evocative of green Jolly Rancher's candy. Whiffs of smoke and nuts add a savory dimension to this brisk, easy drinking wine. Drink now.
Sweet honeysuckle, lime blossoms and honeydew show on the very flowery nose of this bottling from a newer property near the old mining town of Pozo. The sip tightens up smartly with Anjou pear and honeysuckle flavors, but it's the powerful acidity that makes for a compelling palate.
Sweet in apricot, orange and vanilla flavors, this Moscato should appeal to many consumers.
Sweet in apricots and vanilla, sharp in minty, catty aromas and tastes, this white blend can best be described as rustic.
Sweet in blackberry, blueberry marmalade and cassis flavors, this has notable acidity that provides a scouring mouthfeel. It's a bit rustic now, especially with its jagged tannins, but the finish is dry and long. Sometimes these wines mellow and age well, but this one doesn't seem destined to benefit from cellaring.
Sweet in caramelized oak and vanilla, with ripe pineapple tart, guava fruit and honey flavors, this Chardonnay is pretty sweet. But it's saved by crisp acidity and a good scour of minerals.
Sweet in chocolate-covered cherries and crème de cassis, but turns a bit thin on the finish, and could use greater concentration, especially at this price.
Sweet in fruit and oak, with simple, candied flavors of pineapple jam and vanilla custard.
Sweet in fruity oak and soft in structure, this easy wine has flavors of red cherries, raspberries, red currants and vanilla honey. Drink now.
Sweet in jammy apricot and tangerine fruit, with lots of sweet caramel, honey and buttered toast flavors from oak, this Chardonnay is a good example of the modern style of ripeness.
Sweet in jammy apricots and oranges, it has a creamy mouthfeel and a good burst of acidity for balance.
Sweet in jammy apricots and pineapples, with even richer notes of smoky vanilla and buttered toast. Crisp acidity fortunately provides some balance. From Venge Vineyards.
Sweet in orange and papaya fruit flavors, yet lacking the vital acidity needed for balance. The result is cloying.
Sweet in sugary pineapple and lime flavors, with the caramel and buttered toast of oak, this is a simple Chardonnay made in the popular style.
Sweet in vanilla oak and buttered toast flavors, this Chardonnay also offers a good hit of pineapples, oranges and pears. At the equivalent of $4.50 a standard bottle, it's a good buy in a bag.
Sweet it is, but given the price it is good wine with mass appeal. Apple, pear and mellow citrus aromas and flavors feature zero funk or mealy character, and the finish offers a dab of butterscotch. Shows mild residual sugar but many consumers will like that.
Sweet juicy fruit flavors dominate this concentrated wine. It is rich, soft in texture, showing heat even though well-balanced. It could age for several months given its firm texture.
Sweet lemon-curd aromas are laced with hints of petroleum and smoke on the nose of this brisk, sprightly spätlese. Intensely ripe stone fruit flavors dance delicately on the palate, laced with white blossoms and lemony acidity.
Sweet lemon blossoms and fresh-pressed tangerines provide the juicy core to the nose on this appellation blend, which gains aromatic complexity from the sharper orange rind and slate minerality. Sea salt and Meyer-lemon flavors meet with white peach on the palate, which is framed by a chalky grip and is very mouth-watering.
Sweet marmalade, orange rind and mango notes perfume this beautifully extracted, full-bodied Chardonnay from the Hudson River. It's dry, but quite lush in fruit and flavor, with just a twinge of dark smoke and racy acidity to keep things in check.
Sweet meets earthy, with aromas that recall grilled beets, cola and sassafras. The bottling comes from the father-son team of Tondré and Joe Alarid, who planted their vineyard in 1997 and combined have nearly a century's worth of farming experience in the Salinas Valley. Homemade cranberry sauce wins the palate, and the wine has more tannins than most Pinot Noirs of similar age. Enjoy now or cellar until 2016 for even more emerging flavors.
Sweet melon and apple aromas fall off to cheesy. The palate has some jump in it, but the flavors are generic and sweet, suggesting mealy citrus and banana. A rudimentary wine with a gimmicky name.
Sweet melon and peach aromas are candied. In the mouth, this is awkward, fizzy and cloying. The flavor profile has little positive to offer, while the finish turns bitter and grassy tasting.
Sweet melon, peach and vanilla aromas come with a tropical leaning. The mouthfeel trends toward flat, while modest flavors of apple and melon are supported by soft, melony acidity. While this is good, it's on the flat and flabby side.
Sweet mocha and coffee notes overwhelm the bouquet of this Pinot, with red raspberry and cherry skin notes providing support. Lively acidity and a satiny texture fill the mouth, while white pepper spice lingers on the finish.
Sweet mocha is the heart of this wine, with stemmy fruit flavors of black cherry and mashed raspberry providing the supporting frame. A glimmer of hickory smoke accents the long finish. Drink now.
Sweet new oak stands out, giving this Cabernet caramel aromas and flavors. But the oak is perfectly in keeping with the wine's massive power. Underneath the wood char is a dry, tannic wine with rich blackberry and currant flavors. It's a bit disjointed now, needing time for everything to mesh together. Could be really something around 2015.
Sweet new wood goes with rich plum skins in a wine that has a firm structure. The richness of the wine revolves around sweet cherries and juicy acidity. With the wood still dominant, it needs at least five years to settle down.
Sweet oak-driven notes of vanilla, chocolate and spice shape a modern Taurasi with a soft and supple side. The wine is dense and chewy with thick, dark tannins and loads of mineral intensity to fuel a long-lasting finish.
Sweet oak and jammy berry aromas are a touch syrupy but solid. Surprisingly, the palate runs narrow and fresh, yet likable. Flavors of peach, tangerine and cherry are definitely lean but not sour, while the finish is fresh and elegant. Highlights the leaner side of red wine. Imported by USA Wine Imports.
Sweet oak and jammy fruit dominate this Chardonnay. Made in the popular style, its buttered toast, orange marmalade and honey flavors—all brightened with acidity—will find widespread appeal.
Sweet oak and lightly tropical fruit flavors characterize this young, tight, full-bodied Chardonnay. With another year or two in bottle, the fruit should emerge from behind the new oak flavors and enhance the overall balance. In the meanwhile, decanting is a good idea.
Sweet oak and rich cherry jam combine to make this blend distinctly candied in nature. It's a straightforward, simple with smooth tannins.
Sweet oak and toast are the lead aromas; underneath you'll find regular cassis and berry notes. The palate is healthy but low in depth and complexity. Tastes woody, spicy and infused with vanilla, while the fruit character is average and the finish a bit resiny.
Sweet oak and upfront raspberry- and cherry-jam flavors mark this Pinot. It's not particularly complex, but it is delicious, and the brisk acidity make it shiny and clean in the mouth.
Sweet oak and vanilla aromas are front and center on a jammy bouquet that also features black plum and blackberry scents. This blend of Malbec, Petit Verdot and Tannat feels full, lifted and balanced. Ripe, enticing flavors of wild berry and cassis are backed by toast, chocolate, vanilla and coconut notes as well as heat and burn. Drink through 2019.
Sweet oak aromas of vanilla extract, pencil shaving and cocoa butter flood the nose, overshadowing any pure fruit character. Soft and broad in texture, it has plum spice and sweet wood flavors that fade fast on the close.
Sweet oak aromas, ripe fruit flavors and a firm texture make a complete and enjoyable package in this full-bodied wine. It has a toasted oak flavor, tasty plum and cinnamon nuances, good acidity and supportive tannins.
Sweet oak dominates, making it taste like buttered toast dipped into wine. The pineapple and orange fruit underneath all that wood is just fine.
Sweet oak notes are followed by cherry, chocolate and vanilla. This is a rich Cabernet Sauvignon with a modern and very pleasurable approach that puts emphasis on power, softness and intensity. Vibrant cherry flavors last many long minutes on the palate.
Sweet oak notes of almond, vanilla and honey edge over a portion of the fresh fruit. They also provide a modern approach that will go down well with the international palate. At the same time, the wine has background notes of blue flowers and delicate perfumes that remind you of the beautiful Tuscan territory.
Sweet oak on the nose results in creamy, chocolaty aromas, along with herbal notes, plum and berry. Feels tight but expansive, with solid tannins, bright acids and solid flavors of herbs, berry fruit, cassis, toast and chocolate. Keeps it together on the finish.
Sweet oak perfume comes from 25% new French barrels. The oak influence is well integrated with ripe fruit, firm tannins, good concentration and medium-full body. They add up to an enticing, complex and delicious wine that is very lively, a bit lean, and will age through at least 2019.
Sweet oak shadings are lavished over a solid core of cherry and black currant in this blend of Cabernet Sauvignon, Cabernet Franc and Merlot. Dig deeper and you'll encounter exotic spice, tobacco, sweet red fruit, natural rubber and chocolate yogurt. It boasts chewy, tart tannins over long-lasting cherry flavors.
Sweet oak tones come to the forefront of this bright Barbera d'Alba and add tones of vanilla, chocolate and cinnamon spice. There is enough fruit here, however, to balance out the wood tones and the wine is smooth and rich in the mouth.
Sweet oak tones frame the black cherry and currant fruit in this wine, with notes of mocha and raspberry sauce atop. The velvety texture offers good tannic grip, while ample acidity helps to keep the palate fresh and the finish lifted. Drink now.
Sweet oak tones of cinnamon, ripe cherry and raspberry are delivered via a beautifully intense bouquet. This is a Brunello with tight tannins, fresh acidity and solid structure.
Sweet oak, berry fruit and clove aromas lead to a palate centered on racy acidity. Salty plum and red berry flavors conclude with drying tannins, feeling bold and fresh. Drink through 2022.
Sweet oak, buttered toast and buttered popcorn dominate this Chardonnay. It has a creamy texture with underlying flavors of orange and pineapple jam.
Sweet oak, buttered toast and caramel flavors dominate this Chardonnay, overwhelming flavors of tropical fruits at the core. The palate feels soft, making the oak even more pronounced.
Sweet oak, vanilla, plum, violet and mocha aromas lead the nose on this structured wine. The oak influence carries over to the palate together with ripe black cherry, leather and baking spice. The tightly compacted tannins need time to unwind. Drink 2020–2035.
Sweet on the bouquet, with aromas of coffee, mocha, berry jam and cherry extract. Broad and saturated on the palate, with ripe blackberry, cassis and chocolaty flavors. Finishes smooth and easy, with ripe tannins. Very nice but ordinary as full-bodied, extracted Malbecs go.
Sweet on the nose but also a little green, with minty aromas of herb mixed with blueberry. It feels typically tannic and tough, with roasted blackberry and chocolate flavors. The finish is tannic, with spicy, chocolaty flavors that last for quite a while. Drink now. USA Wine West.
Sweet on the nose with honeysuckle, golden honey, apple syrup and a touch of cement minerality, this wine is aimed at pairing with Asian food. The palate may be a touch too treacly for that, with rich honey-orange-vanilla elements.
Sweet on the nose, with a lot of mocha, vanilla and candied fruit. The palate is tannic and very oaky for a wine of this level. Flavors of toffee, cocoa, mocha and generic berry fruit show more oak than purity. A good wine but heavy handed with the oak. Contains 15% Syrah.
Sweet on the nose, with marshmallow, Nestle's Quick and generic dark fruit aromas. The palate is more snappy and alert, with good but regular berry flavors mixing with chocolate and herbal notes. Juicy and lively across the palate but herbal on the finish.
Sweet on the nose, with scents of pink grapefruit skin, rose petals and lychee fruit, Glenora's bottling screams classic Gewürztraminer. Waxy lanolin notes and black tea notes on the finish add a touch of complexity to this slightly off-dry sip.
Sweet orange and ripe melon notes fill the nose and plump mouth, while additional accents of apple skin and soft toast carry through to the clean finish. Drink now.
Sweet orange soda, vanilla and buttered popcorn flavors mark this one-dimensional Chardonnay. It's fortunately brightened with crisp acidity.
Sweet pea blossoms and fresh apples make this dry, medium-bodied Chardonnay quite floral on the nose, but the palate is decidedly savory with a pleasantly creamy palate marked by brisk apple flavors, bright acidity and a smoked nut finish.
Sweet pea blossoms, stone fruits and red raspberries perfume this lovely dry rosé made predominantly from Cabernet Franc and Cabernet Sauvignon. Sparkling acidity and an astringent tea-leaf note add structure to the ripe, supple red-fruit and berry flavors.
Sweet peach and poached pear are balanced with steely and chalky minerality on the nose of this wine. The palate is very sour right now, with bitter apple skins, lime pith and a strong malic acid presence. It may mellow with time but would be great with shellfish now.
Sweet peach nectar and fragrant white flower open the nose of this lush Gewürztraminer. The wine feels slightly sweet and sticky on the palate with rich density and a waxy finish.
Sweet pear perfumes announce a ripe style of white wine. It is on the soft side, its acidity well under the pear and melon flavors, aided by nutmeg and tangerines. The finish is juicy, ripe, always soft.
Sweet pink grapefruit and cherry aromas and flavors abound in this Sonoma pinkster. Fizzy and soft, it tastes slightly sweet and low in acidity. Ends with decent length, and is better for near-term easy drinking. Will be enjoyed by those who don’t enjoy dry, crisp bubblies.
Sweet pipe tobacco and red cherry open the nose of this plush Syrah from Maremma, Tuscany. Soft, chewy tannins make this inky red wine appropriate to pair with grilled porcini mushrooms or veal in cream sauce.
Sweet plum and pie cherry fruit highlights a bright and spicy style. The young vines push all the flavor up front, then hold on for dear life as the midpalate lingers on a note of lightly chocolaty plum. The tannins need some softening; there is a stemmy flavor that slightly mars the finish.
Sweet plum juice and strawberry flavors, a typical wine of the vintage. Acidity and tannins are well integrated into the ripe character of this delicious wine.
Sweet pure fruit, starring grapefruit flavors, is rounded with a more creamy character, and additional flavors of pear and fresh sliced melon, finished with pepper.
Sweet red-fruit aromas are mild and earthy. This feels rough on its own but will drink well with food. Flavors of plum, berry and chocolate lead to a similar-tasting, medium finish.
Sweet red berry fruits come through the firmer tannins. An unusual blend of Pinot Noir and Touriga Nacional, it has plenty of acidity, delicious juiciness and touches of wood at the end. It's not for long-term aging, ready to drink now.
Sweet red cherry fruit melds with whiffs of graham cracker crumb and leather on this ripe, full bodied red from Bogati. There's a thin vein of green that trails throughout, but the palate is nicely structured with a dose of warm pepper notes and mouthcoating tannins on the finish.
Sweet red cherry, strawberry and smoky charred oak figure most prominently in this robust, full-bodied wine, which opens in a yeasty, baked bread note, and which comes across as somewhat undeveloped.
Sweet red fruit aromas have a chemical artificiality to them. The palate is underdeveloped, thin and tastes medicinal. Drying and hollow on the finish.
Sweet red peach flavors combine with honey in this soft, accessible wine. It has a layer of botrytis and just a hint of dryness. Drink now and over the next few years.
Sweet red plum aromas are candied and jumbled. The wine is clacky in the mouth, with a lot of acidity and narrow, sweet cherry flavors. Shows heat and burn on the finish. 50% Tempranillo-50% Merlot.
Sweet red wines are hard to come by but Lescombes in New Mexico offers up this passable Beaujolais-like example. Scents of cinnamon spice and blueberry flavors in the mouth complete the unique profile.
Sweet ripe fruit and sweet oak combine to make this Cabernet as rich and tasty as a dessert pastry. It's on par with recent vintages of Signorello Cabernet, an easy wine to like, but a bit lacking in dry substance. Probably best now.
Sweet roasted red pepper, black plum, black cherry and delicious apple aromas lead to a palate of simple red to black fruit, toast and dried herbs. Finishes long with a touch of pepper and grilled meat. The structure provided by balanced tannins and acidity suggest a reward for aging.
Sweet rosé from the Vinho Verde region, this has some fresh raspberry and a light prickle to make it just that extra bit refreshing.
Sweet rosé, soft crushed strawberries with crisp, clean balanced acidity. The wine is fruity, fresh and great as an aperitif or with a fruit dessert.
Sweet scents of apple, tropical fruit and sweet butter are layered amid nuances of smoke and toasted oak on this full-bodied, savory Chardonnay. While smoky and dark in profile on the palate, it's maintains crisp apple and lemon flavors through the finish.
Sweet scents of candied cherry and plum belie a palate that's actually quite dry and refreshing. It's easy drinking, with an abundance of crisp red-plum flavors and a pretty floral tone on the finish. Drink now.
Sweet scents of cherry and cola lead into a juicy, fruit-forward Pinot that mixes strawberry jam and raspberry pie. It sags a bit in the midpalate, then regroups and lays on some chewy tannins. The (apparent) acidification feels chalky and not quite resolved, but overall it's a tasty bottle of wine.
Sweet scents of powdered sugar and guava juice waft ebulliently from this full-bodied Pinot Gris. The palate is soft with luscious, ripe pommelo and white peach flavors but balanced by a dry finish with a refreshingly astringent note.
Sweet scents of sun-kissed watermelon and raspberry perfume this irresistibly zingy wine. The bright berry palate is deeply concentrated, but also shaded by tones of bramble and mineral that lend depth and substance. It's satisfyingly full in body with a thirst-quenching finish.
Sweet scents of toasty oak introduce this Syrah-based red wine. Soft and accessible, it has plenty of vanilla and tobacco notes, along with easy-drinking, light plum fruit.
Sweet smelling notes of cherry pie and spice introduce this rich, concentrated Pinot Noir full of slightly ruddy redcherry and plum fruit. Vibrant acidity and soft tannins add backbone and composure.
Sweet smelling, but welcoming and true to the cream style. Feels creamy and soft by Sherry standards, with prune, raisin, caramel, toffee and chocolate flavors. Turns a touch bitter on the finish, with a final dose of raisin, honey and toffee.
Sweet spice and dried lavender accent blackberry and cherry aromas on this lush, lavish Pinot Noir. It's rich in body and fruit, but nuanced by shades of granite and dried leaves, as well as a nervy streak of acidity. Supple and warm on the palate, it finishes with a fringe of soft, delicate tannins.
Sweet spice, rum cake and dark plum open the nose of this dark and savory Primitivo. It is chewy and dense, with loads of ripe black-cherry flavor on the finish.
Sweet spice, sage and oregano accent this gorgeously complex, penetrating Cabernet Franc. It's satisfyingly plump with black fruit, but also brambly, herbaceous, and accented by deep, rich soil notes. Brisk acidity and a fringe of fine-grained, persistent tannins lend tautness and structure to the palate. Drink now through 2023.
Sweet spices and fresh raspberry flavors combine with a lightly tannic and lively texture in this medium-bodied wine. It's lighter, fresher and a touch more crisp and tangy than a typical Merlot or Cabernet.
Sweet spring flowers and citrus highlights characterize this generous Prosecco Brut with creamy effervescence and mature peach flavors. The perky sparkler has a drying finish with lingering mineral tones.
Sweet strawberry and cherry fruits are the soft cover to this intensely tannic wine. That structure shows its power, concentration and ageworthiness. Keep for three years and the richness will be fully revealed.
Sweet strawberry and red-melon fruits show on the nose of this bottling along with clove, star anise and a touch of herbs. The boysenberry flavors on the sip are laid across fine-grained tannins and a decent acidity.
Sweet tangerine, tropical fruit and honey flavors mark this Chardonnay. It was wise on the winemaker's part to avoid the malolactic fermentation, because the fresh apple acidity livens up the richness. With a touch of buttered toast from new oak barrels, it's a savory wine to drink now.
Sweet tannins and an extracted, concentrated sense of brambly blackberry make for a robust wine, puckering in weight and oak. Rustic, leathery overtones dominate the bouquet and finish.
Sweet tannins support this wine's cassis and cherry flavors, accented with sage and dried herb. With a dry, puckering mouthfeel, it's boldly ripe and brawny, showing persistent toasty oak scents.
Sweet tannins wrap around a robust flavor profile of plum, cherry and leather saddle in this vineyard-designated wine. Softly textured, it remains generous in oak and power as it winds to a finish dusted in black pepper and tobacco.
Sweet tobacco and overripe cherry open the nose of this thick, jammy Amarone. The wine exhibits a syrupy, bold mouthfeel with lingering tones of smoke, beef jerky and spice on the finish.
Sweet tones of peach and nectarine are backed by honey and yellow rose. The sweetness in this dry expression from the Cartizze cru is very evident and the wine does a nice job of showing creamy effervescence to render more volume and richness on the finish.
Sweet tones of prune, ripe cherry and moist pipe tobacco give this wine appeal and personality. The palate shows soft tones of chocolate and cooked cherry.
Sweet vanilla and toasted almond are backed by mature notes of berry fruit and exotic spice. The aromas are bold and penetrating but the wine falls short in the mouth because of its firm, bitter tannins.
Sweet vanilla mingles with ripe cherries and plums on the nose and palate of this supple, soft Long Island Merlot. Bright acidity and a hint of green, leafy herbs add freshness on the palate. Finishes on a slightly grippy, tannic note.
Sweet vanilla oak gives this full-bodied, tropical wine its signature, a luscious taste of fruit-forward approachability that risks becoming overdone. From Vine Hill Ridge Vineyard in the heart of the appellation, it exhibits the power and warmth of the vintage.
Sweet vanilla, buttered toast and caramel dominate this Chardonnay. It does have some peach and tropical fruit flavors, and is nicely smooth and creamy, but the oak stands out.
Sweet vanilla, oak, espresso, coconut and plum aromas lead the nose and carry over to the palate. The sugary vanilla and toasted oak flavors mask the Nebbiolo purity, while bracing tannins leave the mouth feeling dried out.
Sweet vanilla, white sugar and orange jam flavors mark this Chardonnay. It has excellent acidity, and some stony, minerally notes. Despite the esteemed vineyard source, it's too oaky, and lacking in subtlety.
Sweet with 30 g/L of residual sugar, Sorelle's Muscat Canelli is light on its feet, and easy to enjoy in a picnic setting or leisurely coast through the California Delta through Lodi. At only 12.2 percent alcohol, it'll make you happy without a headache.
Sweet with a burnt aftertaste, this wine cannot be highly recommended.
Sweet with brown-sugar aromas, but the nose lacks more than that. Citrus and other sweet aromas are solid but common, while the feel is good and the finish brings back brown sugar and mocha. Standard; not designed for complexity.
Sweet with raspberry jam, cherry liqueur and vanilla cream flavors, this is a good dessert wine. But it could be a lot better if it were more intense. The finish trails off a little.
Sweet with the aroma of ripe, red plum preserves and a touch of green herbs, this is a lovely blend of Cab Franc, Merlot and Cabernet Sauvignon with hints of toasted oak. Soft and lush with a cherry pie filling palate, it's an easygoing, medium-bodied wine with a pleasant, fruit-forward profile.
Sweet yet simple aromas of milk chocolate, candied cherry and vanilla set up a fair and balanced palate with oak, medicinal and raw red-fruit flavors. A slightly hot, semisweet finish is just good enough.
Sweet yuzu, tangerine and black tea leaves perfume this intriguing off-dry Gewürztraminer. Melon, lychee and citrus flavors are voluptuous and ripe, but bright acidity and spice notes on the midpalate keep it in balance.
Sweet Zibibbo grapes are dried under the sun for concentration and power. Abraxas makes one of the most traditional interpretations with a dark amber color and pure aromas of raisin, dried apricot and chestnut honey.
Sweet, a bit candied and creamy on the nose, with marshmallow and other oak-driven aromas. The palate has a common, regular, comfortable feel as well as vanilla and boysenberry flavors. Dark and savory late; well made in the “value” class.
Sweet, but not very, and lacks the rich opulence you want in a dessert red wine. Shows plenty of raspberry and cherry flavor, but would benefit from greater intensity and sweetness.
Sweet, candy-like aromas of raspberry, rose and white chocolate characterize this easy-going Riserva from southern Italy. The wine ends with spice and sour notes and offers lean consistency accented by piquant zest.
Sweet, caramel and oak tones and lush, ripe cherry and blackberry flavors gives this wine a chocolatey deliciousness. It's as rich as any Syrah out there, with complex notes of meat, pepper and mushrooms. Strongly recommended with savory stews.
Sweet, delicious aromas of boysenberry and maple syrup, flavors like blackberry jam and a broad, generous texture turn this into a blockbuster wine. A touch of sweetness would make it great with something spicy and sweet like pork ribs.
Sweet, earthy and dry smelling, with tobacco and savory soy aromas. Tomatoey acids pushing raspberry, plum, vanilla and tobacco flavors. Oak-based vanilla and tomato flavors are also present on the finish, which is fresh and lively. Only 250 cases made.
Sweet, floral and delicate, this fresh Moscato d'Asti opens with fragrant aromas of white flower and honey followed by stone fruit and honey. It offers full, generous mousse on the finish.
Sweet, floral aromas of plum, candied berry and sugar beet are friendlier than the palate, which is a bit piercing and high in acidity. Cherry and tart plum flavors finish with choppy, bright acids and citric flavors.
Sweet, forward aromas of mocha, blackberry, cotton candy and vanilla signal a rich wine. The palate is round and chunky, with a spot of elegance but more size and force. Flavors of chunky blackberry are slightly salty and salinic at the edges, while overall it's thick, fruity and black in nature. Drink now through 2012.
Sweet, frothy and very pink, this is a strawberry-jelly rosé, light and fruity. The touch of acidity at the end is very welcome.
Sweet, grapey fruit, plum and cherry, enhanced with peppery spice. The tannins are a bit ashy, but well integrated; with not too much oak. Overall, a balanced and elegant approach.
Sweet, grapey, raspberry fruit is smothered in sweet spices, with flavors of spun sugar candy.
Sweet, grapy, raspberry-candy fruit flavors are set against suggestions of dried leaf. Tannins are grainy, with a rough, earthy finish.
Sweet, jammy and friendly on the nose, with a bit of herbs, olive and leather. The palate is firm and healthy, with some oaky residue along with jammy, grainy blackberry, baked plum and bitter chocolate flavors. Sweet and chewy in terms of feel, with a nicely baked overall character.
Sweet, jammy aromas of blueberry and cassis suggest ripeness to the max. For confirmation, the palate is rich, plump, soft and a bit heavy, with prune, baked berry and cassis flavors that end in a chewy, warm, fully ripe finish. Drink this beefy, ripe Malbec now through 2015.
Sweet, jammy berry aromas are a nice opening. The wine is tight in the mouth, with smacking tannins that draw down red berry and herbal flavors. For the most part this is a complete, standard type of Rioja with juiciness and crisp acidity.
Sweet, jammy fruit with spice from wood aging give a rich and soft wine, packed with ripeness, red cherries and blackberry. At this stage, the wood is major, and needs time to integrate.
Sweet, juicy blueberry scents are elevated with teriyaki, beef jerky and vanilla-bean aromas on this dense blend of 45% Petite Verdot, 28% Cabernet Sauvignon and 27% Malbec. It's thick and rich on the palate, as the nose indicates, showing dark purple fruits, charred beef and a bit of pepper spice.
Sweet, light and floral, but not fruity. Lemon and orange flavors yield to a zesty finish. Simple and very high in acidity.
Sweet, lush and harmonious, with almost decadent honey, apple and citrus flavors balanced by scents of crushed stone and just enough acidity to keep things vibrant.
Sweet, minty and confected, with marshmallow and candied berry aromas. The mouthfeel is tangy on the surface and hollow down below, while the palate has average size along with vanilla-infused berry flavors. Lean on the finish. More than 300,000 cases produced.
Sweet, musky aromas are immediate and generous and come on the heels of mature peach, apricot and exotic fruit. This is an easy, simple wine that goes down beautifully at cocktail hour.
Sweet, nutty aromas are akin to banana bread and candle wax, while the palate is creamy and resiny, with oily flavors of baked apple and vanilla. Full-bodied, thick, creamy and sticky; your typical tropical-leaning Chilean Chardonnay.
Sweet, rich and generously sunny peach notes on the nose and the tongue have top notes of honeysuckle. On the palate, the lusciousness is countered and given direction by orange peel freshness. This is all primary and still opulent, brimming with flavors. The finish is medium sweet.
Sweet, rich and oaky, marked by flavors of buttered popcorn, toast, pineapple jam and ripe apricots. Made in the modern style that will be liked by many, but not particularly sophisticated.
Sweet, rich, dense, very much of its year. At the same time, there is the Barton touch that leaves some fine elegance, to go with the smoky fruits and richness, while acidity gives it a fine lift.
Sweet, ripe and black in style, with good structure and a little bit of heat and weight. The mouth offers ripe tannins, depth and balance, and the flavors of cassis, black cherry and fine herbs work in tandem. Smooth, with an easy dusting of cocoa on the finish.
Sweet, ripe and healthy, with a slight touch of fresh herbs accenting the nose. The palate shows a roundness and good balance, and the flavors of cola and blackberry are simple to understand and enjoy. Smooth, easy stuff, with a kiss of oak and light but present tannins.
Sweet, ripe and intense, with vibrant acidity brightening lime, kiwi, orange, pear and pineapple flavors. It's long-hangtime Edna Valley fruit, pure and simple.
Sweet, ripe cherry pie and smoky oak flavors mark this wine, which also has some grippy mountain tannins. It's not an ager, but it's rich and complex enough to drink now with steak or lamb. Decant it for an hour or two.
Sweet, ripe pineapple jam, honey, vanilla and buttered toast and popcorn flavors characterize this simple Chardonnay. Production was 32,000 cases.
Sweet, ripe tannins are embraced by a soft texture and touches of black pepper in this multiple appellation wine. Robust, if not bordering on crazy ripe, it needs food to find itself fully.
Sweet, ripe, rich and a little baked on the bold bouquet, with a good mouthfeel, layered blackberry and plum fruit, and then a long, robust and clean finish. As value-priced Garnacha from Spain goes, this is on the dot.
Sweet, simple and fruity, this light-bodied wine smells floral, tastes appley and feels soft and sugary to sip.
Sweet, simple and fruity, with peach and apricot jam flavors. The finish is bitter in fruit pit tannins.
Sweet, smoky oak and ultraripe flavors of tropical fruits mark this Chardonnay. It's strong and obvious in its appeal, but bright acidity and a stony minerality ground it, and the finish is thoroughly dry.
Sweet, smoky oak marks this Chardonnay, lending it buttered toast and charred wood flavors that challenge the orange, apricot and pineapple fruit. It's an impressively powerful wine, if a little overworked.
Sweet, soft and candied, with black cherry and raspberry jam, Dr. Pepper cola and cedar flavors. Seems pricey for what you get.
Sweet, soft and delicious, this is a rich Zinfandel to savor with barbeque. It's tasty in blackberry, cherry and blueberry fruit, with a coating of smoky oak. Earns extra points for a long, exotically spicy finish. Great now and over the next four years.
Sweet, soft and jammy, with raspberry, bacon and bubblegum flavors.
Sweet, soft and simple to the point of insipid, with jellied apricot, orange and vanilla flavors.
Sweet, soft and simple, this has candied lemon and pineapple flavors.
Sweet, soft and simple, with blackberry jam, sugared berry tea, carob and spice flavors wrapped into firm tannins. Drink now.
Sweet, soft and simple, with jammy apricot, green apple and pineapple flavors. Crisp acidity helps to balance the sugariness.
Sweet, soft and simple, with medicinal flavors of cherries and oak.
Sweet, soft and simple, with melted cherry jam and chocolate flavors. A blend of Tempranillo, Petit Verdot and Malbec.
Sweet, soft and vegetal, with asparagus and pineapple jam flavors.
Sweet, soft tannins inform the entry to this 100% varietal wine, a decadent exploration of dark chocolate and graham cracker. Powerful and intense, it smoothes out as it opens, revealing plush layers of blackberry and plum.
Sweet, sparkling and pink, this no-fuss dessert wine would pair with strawberry shortcake or frozen yogurt with wild berries. The wine is soft and plush with creamy foam at the back.
Sweet, spicy fruit, with nicely matched toasty oak framing it. Everything balances out; this actually has the best balance and most seductive fruit of the three Lolonis bottlings, and certainly represents the best value.
Sweet, strawberry jelly aromas lead to a wine that shows ripe, spiced and red plum flavors lifted by definite wood characters. The acidity is a constant right through this attractive wine.
Sweet, surprisingly soft for its age, this shows light wood tannins, spice and dried fruits, followed by just an edge of the spirit. It is fresh, elegant, a pleasingly perfumed wine, but not exciting.
Sweet, tannic and superfruity, this blend of Dolcetto, Zin, Merlot, Tempranillo and Carignane is rustic and clean. With its flood of blackberry, cherry, chocolate and spice flavors, it will happily wash down simple fare, like cheeseburgers.
Sweet, tart and simple, like the filling on a black-cherry pie. Not much else going on. Drink now.
Sweet, thick and plump, this Morellino Riserva shines. It shows thick layers of cherry, blackberry, leather and spice. Pair it with pasta shells stuffed with ricotta and spinach.
Sweet, toffee aromas lead to an equally sweet wine. It has richness, a very smooth, soft texture that coats the mouth with toffee, treacle and only a hint of blackberry fruits. Dried fruits come through in the aftertaste.
Sweet, tropical aromas lead the way, followed by notes of melon and vanilla. It feels fresh, with citrus and lychee flavors. The finish is tropical and green tasting, with nervy acidity.
Sweet, verging on honeyed, this lush wine features plenty of superripe apples balanced by just a dash of citrus and a hint of bitterness on the finish. Could use more complexity.
Sweet, warm tones of mature cherry and blueberry preserves make for a thick and concentrated wine that leaves a long trail of luscious fruit on the palate. The wood tones are overt and bring notes of vanilla, toasted almond and leather to the wine. Ready to drink now.
Sweet, with flavors of sugared buttercream, pineapple, vanilla and spice. If you like your Chards basically off-dry, it's for you.
Sweet, with flavors of tropical citrus fruits, flowers, candied ginger, bread dough and spices. Feels a bit rustic. Made from a blend of Flora and Gewürztraminer.
Sweet, woody tannin supports a bright layering of red cherry in this youthfully ripe bottling, blended with 16% Merlot and smaller additions of Petit Verdot and Malbec. Cedar and graphite accent the fruit-forward palate, with flourishes of dark chocolate on the finish.
Sweet, yes, but not intensely so, more a sweet apéritif sweet wine for blue cheese or ham. The botrytis gives the wine a drier character, while the honey element leads straight into citrus.
Sweet, yes, but so light that it has no time to be cloying. This is a balanced wine: acidity playing off the honey and apricot to give a wine that will make a great apéritif. Fruity and crisp at the end, it is ready to drink.
Sweet/tart with a sugary core, this simple Riesling is a good, all-purpose bottle, but does not show much complexity. Lemon and lime sour candy flavors dominate.
SweeTART candies and green Jolly Rancher aromas are like a punch in the face. Green apple-cider flavors carry the flabby, sweet palate.
Sweetened tannins highlight a depth of chocolate and blackberry in this 100% varietal wine made in small amounts. Soft and juicy, it crafts a balance of richness and density around elegant spicy clove and cinnamon.
Sweetened with a concentration of juicy, ripe pineapple and tropical fruit on both the nose and palate, this is an uncomplicated and fruity off-dry Riesling. A tart, zingy acidity balances the sweetness on the finish.
Sweeter and more medicinal than Morandé's basic Pionero Cab, but more or less on the same quality level. The mouthfeel is solid with slightly rough tannins, while the flavor profile revolves around medicinal cherry and cassis. Finishes similarly.
Sweeter aromas of citrus, chopped Gala apples and a little bit of melted butter make for a familiar nose on this well-priced bottling by Brian and Stephy Terrizzi. Clean flavors of white peach, lemon butter and ripe yellow pear make this bottling likeable for all types of Chardonnay fans.
Sweeter notes of honeysuckle and peach meet with dried lime peel on the nose of this widely available bottling by the Niven family. Rounded honeydew and key lime flavors ride a steely structure on the tongue, making for a solid weeknight sipper.
Sweeter smelling than the usual Chard, with peach preserves, lychee, pear and pink florals unfolding in the bouquet. The mouth offers more oak-driven balance, with notes of cedar plank and spiced pears filling the cream-textured mouth. Seals the deal with a lingering, toasty finish.
Sweeter than in the past, this blend of Cabernet, Merlot, Sangiovese and Cab Franc has overtly sugary flavors of blackberry and cherry pie filling that are not appropriate in a table wine.
Sweeter than most classic Lake County Sauvignon Blancs, this small-production bottling is sugary in lemon, lime and pineapple flavors, but is fortunately balanced with crisp, citrusy acidity. Good with sweet and sour sauced foods, like Chinese pork and chicken dishes.
Sweeter whiffs of milk chocolate, baking spice and graham cracker accenting black fruit on the nose are replaced by more herbaceous tones of herb and bramble on the palate of this red blend. It's a juicy intensely ripened wine with brisk acidity and bold penetrating tannins on the finish. Drink now through 2021.
Sweeter, more developed aromas of caramel, candied red apple, Boston baked beans and honeydew develop on the nose, while the mouth shows more typical Chard notes of baked apple and hazelnut butter. A touch round and flabby, but ends with a long, delicious, vanilla-kissed finish.
Sweetish and simple, but ripe and lusty in berry and spice flavors, this is a bistro-style wine for everyday drinking. Production was high and the alcohol level is low.
Sweetly aromatic of jasmine, this Chardonnay has a core of honey, apple and caramel, and is pleasantly crisp and balanced. Accessible and well-priced, it's a solid and friendly go-to white for just about any occasion.
Sweetly attractive in raspberry and cherry jam flavors that are bright and zesty, while smoky oak brings spicy-sweet notes of vanilla bean and buttered cinnamon toast. Despite all the sheer lusciousness, this Pinot finishes dry. Drink now.
Sweetly baked strawberry aromas open this vineyard-designated wine, grown from a steep site. Earth and oak intermingle on the palate among firm, smooth tannins, finishing with a bittersweet, herbal end.
Sweetly caramelized, smoky oak, with all of its vanilla and wood sap flavors, dominates this wine, although it does have a considerable framework of raspberries and cherries. Feels a bit one-dimensional, but it's a pretty Pinot Noir, from a good address.
Sweetly extracted fruit and oak star in this rich Pinot Noir. It has flavors of raspberry jam, cherry pop tart, vanilla, buttered toast, brown sugar and cinnamon. All this richness is balanced by brisk, mouthwatering acidity.
Sweetly floral, this concentrated and penetrating wine, from some special old-vine plantings on Snipes Mountain, smells and tastes like fancy perfume in a wine bottle. Though not sweet, it could certainly be served as a dessert wine, given its exotic character.
Sweetly forward in blackberry, cherry and raspberry fruit, this Cabernet's buttered oak adds to the impression of candy. It's a tasty wine, and it wants to accompany foods that have a sweetness to them, like pork or beef with caramelized onions.
Sweetly fragrant, with hints of pear and melon. The palate is wet, lean and acidic, which helps push the lychee and melon flavors. A clean, light, mild refresher with sharper-than-expected acids. Nothing more than that.
Sweetly fruity and brisk in acidity, this Chardonnay shows savory pineapple, orange and mango flavors that taste like an upscale fruit-juice drink. Oak gives it a toasty, buttery note, while the alcohol brings warmth and full-bodiedness.
Sweetly overripe with a briny backwash of green olive, this is a plain, weighty white wine that's indistinct.
Sweetly rich in cherry, red currant and chocolate flavors, with a peppery edge, this Sangiovese is soft in structure. The bright acidity can cut through tomato sauce with cheese.
Sweetly rich wine, with soft tannins giving a light structure. There is some toffee, sweet juicy plums and black cherries. The wine is full, rich and ripe.
Sweetly ripe and oaky, with pineapple jam, kiwi, pear and green apple, and notes of vanilla, buttered popcorn and cream. Defines the fruit-forward, buttery style of Chardonnay in a soft, forward way.
Sweetly ripe and oaky, with pineapple marmalade, lemon custard, vanilla and smoky meringue flavors. The alcohol is a refreshingly low 13.9%.
Sweetly ripe on the nose, this is a meaty, full-bodied and somewhat oaky white wine. The majority of the fruit comes from Sonoma County, the rest from Napa. White peach and vanilla mark the palate, finishing fresh and round.
Sweetly ripe, this Syrah offers attractive flavors of blackberry and cherry preserves, mocha, anise, pepper and sweet vanilla and caramel, wrapped into rich, fine tannins. It's a lovely Syrah to drink now.
Sweetly satisfying and succulent, without being technically sweet, this robust, reserve-level wine offers a layered depth of red-cherry cola and leather that keeps it bright on the palate and impressively lengthy.
Sweetness and dried fruit intensity are the hallmarks of this smooth, soft, fortified dessert wine. Raisin and prune aromas dominate the nose while boysenberry and blackberry jam flavors are so rich they coat the tongue and sides of the mouth.
Sweetness is what has this wine going for it. Beyond the brown sugar, port and glycerine flavors, it's pretty simple.
Sweetness marks and compromises this Sauvignon Blanc. It has very ripe flavors of honey and pineapple and lemon jam, with brisk acidity that helps make the finish clean and bright.
Sweetness marks this wine, giving it a sugary finish. The flavors are jammy, of pineapples, oranges and apricots. A good hit of acidity provides vital balance.
Sweetness, softness and a little carbonation make this drink more like a Moscato. It would make a good dessert wine or accompaniment to cheese, and will be especially good for your non wine-geek friends. Light in alcohol, too.
Swirl this wine vigorously to get it to evolve quickly in the glass and be rewarded by pretty blueberry aromas and flavors, an interesting example of a Santa Barbara winery playing with Anderson Valley fruit (Burt Williams' no less).
Swirls of butterscotch lend a rich, almost lactic feel to this sumptuously full-bodied wine. It's unabashedly oaky, boasting deep layers of spice, nut and caramel, but maintains a stately, firmly structured elegance. Bright, lemony acidity and a strike of minerality mark the finish.
Swirls of char, smoke and vanilla envelop plush blackberry and plum notes on this perfumed blend of Pinot Noir, Dornfelder, Regent and Pinot Madelaine grapes. It's juicy and concentrated yet maintains a freshness of acidity and herbaceousness. Fine-grained, pert tannins lend a bit of edge to this approachable, enjoyable wine.
Swirls of honey melt into ripe, rich pink grapefruit and peach in this decadently fruity Riesling. Off dry in style, it's lip smackingly sweet-tart, anchored by a zesty streak of tangerine acidity. Drink now–2016.
Swirls of penetrating peach and honey flavors pack a mighty punch in this dazzling, sunny sip. Off dry in style, it's an easy going yet elegant wine accented by saffron, blossoms and reverberating tangerine acidity. Drink now through 2017.
Swirls of rich, ripe yellow peach and orange penetrate the palate of this finely textured spätlese. It's thrilling and zesty yet lusciously juicy, finishing long with a slatey, mineral tang. It drinks beautifully now but should maintain its fresh, fruity disposition till at least 2020 and gain elegance and minerality for another decade.
Swirls of smoke and freshly pressed apples entice on the nose of this lean, dry Riesling. On the palate, hints of chalk and wet stone meld with a shower of fresh white grapefruit flavors, finishing long with a bold smoke and honey note.
Swirls of steel and petrol cast a dark shadow onto crisp green melon and pear flavors in this interesting dry Scheurebe. Its brisk, tart style is inviting, but the finish is marked by a bitter, slightly stringent feel. Drink now.
Swirls of vanilla, sweet spice and cream cover more delicate flavors of yellow apple and pear in this yielding, richly textured Chardonnay. Sunny acidity and a ripe, rounded mouthfeel makes it easy and approachable in style. Drink now through 2020.
Syncline's winemaker James Mantone is putting out a fascinating lineup of single-vineyard 100%-varietal wines from unusual grapes like Grenache Blanc. Lime and grapefruit scents and flavors are evident, along with light Asian pear and jicama highlights. The cool vintage emphasizes a gin-like botanical flavor. This is a balanced effort, with a medium-long finish.
Synthesi is an Aglianico del Vulture that adopts a traditional style. It has sharp, raw tones of blackberry, cherry and spice and polished tannins that are followed by bright crispness and a polished feel. Minerals and ash come through nicely and link the wine to its territory.
Syrah-based, this is the Amoureuses cuvée most likely to be found on store shelves. It's full bodied and supple, with ample black cherry fruit and a savory side of cola and coffee. Long and smoothly textured on the finish, it's ready to drink now–2023.
Syrah-like aromas make this an attractive, soft wine. Its red berry fruit and balanced acidity are well in place for warm-weather drinking.
Syrah (37%), Grenache (24%) and Mourvèdre (19%) take the lead on this blend, with the balance Cinsault, Counoise, Cabernet and Viognier. Perfumed aromas of flowers, blue fruit and herbs lead to sweet, plentiful blue and black-fruit flavors that coat the palate from end to end. The finish lingers.
Syrah (40%) takes the lead on this blend with the balance equally split between Grenache and Mourvèdre. Aromas of dried herb, cranberry jam, olive, white pepper, vanilla and dill lead to bold full fruit flavors that hold nothing back. Barrel notes—at times a bit predominant—are speckled throughout.
Syrah (44%) takes the lead on this blend with the rest equally split between the two varieties. Aromas of flowers, blueberry, spice and herb are followed by ripe yet elegant flavors and a mocha-filled finish.
Syrah (48%) makes up nearly half this wine with the rest spread between Grenache (32%) and Mourvèdre. Ripe aromas of red and blue fruit, cranberry and black pepper are followed by a velvety palate that delivers the goods.
Syrah (51%) makes up most of this wine with the balance Merlot (35%), Cabernet Sauvignon (10%), Malbec (2%) and Petit Verdot. Vanilla, baking spice and plum aromas are followed by sweet blue-fruit flavors that go down easy.
Syrah (55%) along with a dollop of seldom-seen Counoise (28%) makes up the majority of this wine, with the rest Grenache and Mourvèdre. It's aromatically quite reserved, with notes of blue fruit, dried herb and baking spice. The palate is full with concentrated plum and berry flavors, finishing a bit short.
Syrah (61%), Mourvèdre and Gre-nache make up the bulk of this appealing wine. Bright aromas of strawberry candy, watermelon and orange rind are followed by mouthwatering citrus and cherry flavors.
Syrah (64%) takes the lead on this blend, which is fleshed out by Grenache (27%) and Mourvèdre. It comes from vineyard sources rarely seen in a bottle at this price, including Boushey, Olsen, Les Collines, Stoney Vine and Destiny Ridge. Aromas of sage and herbs lead to a panoply of sleekly styled fruit and savory flavors, showing a pleasing sense of balance.
Syrah (79%) takes the lead on this blend. The blue-fruit aromas seem a touch oxidized—a shame as this wine otherwise shows pleasing purity and persistence.
Syrah and Cabernet are at the heart of this blend, which is perfumed and bold, with olive, crushed earth and minerally aromas. Subtle on the palate, with dense but narrow plum and herb flavors. Finishes herbal, with good clarity, earth and character. Just shy of excellent.
Syrah and Cabernet Sauvignon are the principal components, with smaller amounts of Cab Franc and Merlot, all from one of the estate vineyards located in the Rocks (Walla Walla's soon-to-be newest sub-AVA). Strongly tannic, its core of cassis fruit is anchored in potent flavors of iron, earth and licorice.
Syrah and Cabernet Sauvignon make a warm, blend that is full, herbal and concentrated with black fruits and dark tannins. Spice provides a reminder that this wine comes from a warm climate. Drink now, although the wine will be better from 2016.
Syrah and Dry Creek Valley have long been good partners, and this dry, rich wine shows why. It's firm in tannins, but they're finely ground, giving the wine a nice grit to play against fine grilled beef or lamb. The flavors are textbook, suggesting black currants, black raspberries, violets, anisette and dark chocolate.
Syrah and Trincadeira, both known to be spicy, fit comfortably together in this generous, soft and fruity wine. Juicy black fruits and acidity come together with the tangy texture to produce a wine with an attractive pepper bite as well as great fruitiness. Drink now.
Syrah can be expressive even when slightly green, as it is here. Strawberry and raspberry fruit flavors are set amidst sharp, slightly chalky, citrusy acids. Best to drink this with grilled meats.
Syrah comprises more than half of this spicy, Rhône-style blend, which also includes Grenache and Cinsault. A scent of wild berry introduces this wine, which feels sharp and carries a hint of pickle barrel, though no American oak is indicated. The palate broadens to display a flavor of strawberry compote and a whiff of chocolate.
Syrah dominates the blend on this dry, complex red wine. It brings tannins and deep flavors of blackberries and charred meat. One-third of Grenache adds lightness and cherries, while oak contributes the perfect note of toast. The alcohol is high, but it never feels hot, just mouth-filling and warming. It's a polished and complex wine that brings to mind a perfect steak.
Syrah finds a perfect home in Sicily. The sea breezes and sunny weather help give ripe aromas of blackberry, cherry, tobacco and smoked bacon. It exudes a spicy touch of barbecue sauce, with gritty tannins that give the wine texture, richness and power.
Syrah from central Tuscany? Sure. The '98 version of Colvecchio, an offering from a hot year, is leaner than might be expected and short on dimension. It has lots of oak up front and an abundance of spicy, tart red fruit in the middle. The oak kicks up on the finish as well. The effort is there and the fruit seems sound, but tartness is the overriding impression it leaves.
Syrah grown in sandy soil just above the Tagus River produces a wine that is soft, spicy and fruity. It is well balanced, the acidity giving a lift to the dark plum skin and berry flavors. It feels rich, full in the mouth, spicy with hints of wood aging. Drink now.
Syrah has been one of Fenestra's better reds. The Livermore Valley heat has fully ripened the grapes, making for a soft, plush wine with forward flavors of cherry, blackberry and raspberry jam, chocolate liqueur, orange tea, dates, and licorice, leading to a dry, spicy finish.
Syrah in Washington can assume many shapes; here it shows many elements of the forest floor—dried leaves, moist earth, hints of mushroom. It seems to be locked down at the moment, the green tea tannins forming a shell around the tart fruit. Bound to improve dramatically with further bottle age.
Syrah is a core strength of Darby, and as with previous vintages, this is dense and aromatic, leading from floral scents into a dark, almost broodingly deep core of blackberries, cassis and pepper. Full-bodied and 14.4% alcohol, this captures the essential strengths of Washington Syrah, done as a fruit-driven, berry-laden style.
Syrah is not an approved grape for Douro wines, so the grapes from the small parcel at Romaneira go under the regional name. The wine is rich, generous and concentrated. Perfumed black fruits are laced with fine tannins and a ripe acidity. A wine for aging further, it will be ready from 2018.
Syrah is not new in Southern Oregon, but finding a consistent style has been a battle. Progress is being made. Tannins are tamed, alcohol is kept in hand, and the fruit is plenty ripe; maybe just a bit too ripe. Here the flavors are of strawberry preserves, leafy herbs, and lighter but still-astringent tannins. The wine fades fairly quickly, and should be consumed in its youth.
Syrah is quickly gaining popularity in Hawke's Bay and this is a good example why. Reminiscent of a Crozes-Hermitage, this wine's meaty, peppery aromas and blackberry-boysenberry fruit aren't overpowering, just nicely balanced and very drinkable over the near term.
Syrah is still finding its way in Washington, and a certain sameness affects many of these wines. This tastes like the product of relatively young vines; spicy, leafy and lightly peppery, with tart cranberry and raspberry fruit, it's balanced and similar to a lighter Zin from the Dry Creek Valley; tasty and fresh, without over-reaching.
Syrah is the best of the Script & Seal offerings, showing sharp-toned flavors of cassis, licorice, tobacco and ultra-dark chocolate.
Syrah is the lead grape on this blend, which also contains Cabernet Sauvignon and Garnacha. Spicy, gritty aromas are not uncommon for warm-climate Spanish Syrah, while a hard, tannic, dense mouthfeel and spicy, savory, tarry flavors finish peppery, with drying tannins. Drink through 2022.
Syrah makes up 39% of this wine, with the balance Mourvèdre (36%) and Grenache. Vanilla, dill and coconut aromas are followed by elegant dark-fruit flavors. The tannins bring some grit. There are some good things going on, but the oak is overwhelming.
Syrah makes up 70% of this blend—the rest is Cabernet Sauvignon. It's a fine, focused effort that's smooth and immediately drinkable, with flavors of dried herb, dark chocolate and pretty blueberry pastry. The soft, smooth tannins encourage near term consumption.
Syrah makes up just over half of this wine, with the balance Mourvèdre, Grenache, Cinsault, Carignan and Counoise. Perfumed aromas of fresh blue and purple fruit, spice and herb lead to achingly pure fruit flavors that persist effortlessly on the finish. It's a one wine charm offensive with a heart-stopping mouthfeel.
Syrah makes up just under two-thirds of this blend. Dark in color, it brings aromas of generous French-oak spices along with mineral, olive and dark fruit followed by a spicy top note. The palate is rich and dense, full of tightly wound cherry flavors that linger on the finish.
Syrah makes up more than half of this blend that also includes Zinfandel, Cabernet Sauvignon, Petite Sirah and Malbec. The combination is medium-bodied and mixed, with baked bread and tart cranberry competing for attention. Bay leaf and dried herb also play roles, before the whole finishes light.
Syrah makes up three-quarters of this wine with Grenache (20%) and Syrah accounting for the rest. It's fragrant with aromas of raspberry, cherry, herb and allspice that lead to plush, downright jammy fruit flavors that still show a deft touch.
Syrah master Novy has given us a beautiful Syrah to drink now with rich lamb, beef and pork dishes, or perhaps a Latin-inspired black bean soup. It's rich, softly lush and dry, and the blackberry, currant, mocha and sandalwood flavors have exciting edges of salty cured meats and freshly crushed black pepper. Really exquisite, but only 263 cases were produced.
Syrah meets two Portuguese grapes in this rich and ripe wine, smoothing out the tannins of the Touriga Nacional in the blend. It has black fruits that are broad and dense along with juicy acidity. Drink the wine now.
Syrah performs well in the hot, dry climate of Alentejo. This is a perfumed wine, richly tannic although the tannins are cushioned by the red fruits, spice and fresh acidity. It is ready to drink now.
Syrah seems to enjoy the Cortona area of eastern Tuscany and this version, from vintner Fabrizio Dionisio, is a prime example. The wine is plump and rich, with lasting flavors of black cherry, sweet spice, tobacco, cured meat and black olive.
Syrah shows different aspects in cooler vintages such as 2011, which has brought out the leafy, herbal and peppery notes in full force. However this wine is ripe enough to offer plenty of good flavor, with brambly berry fruit that sings out for thin-crusted pizza.
Syrah shows increasing promise in Long Island, but particularly with this gorgeously ripe, complex wine. It's robust in stature, plump with blackberry and cherry flavors, but also shaded by nuances of pepper, wet clay and mushroom. Fine pleasantly astringent tannins and zesty acidity frame a long penetrating finish. Drinks beautifully now but should improve from 2020.
Syrah Sodamagri opens with a dark garnet color and easy aromas of red cherry, natural rubber and spice. The mouthfeel is soft and yielding and the wine is informal and food friendly overall.
Syrah takes the lead on this blend followed by a healthy dose of Mourvèdre. It's the latter that is initially evident, with generous white-pepper and meaty aromas followed by fresh flowers, raspberries and a touch of coffee. The red- and blue-fruit flavors show a fine sense of balance, with plenty of hang time on the finish.
Syrah, Cabernet Franc, Merlot and a drop of Petit Verdot go into this quintessential bottling from the Tuscan coast. It opens with aromas of ripe black-skinned fruit, baking spice, aromatic herb, violets and a whiff of wet soil. The delicious palate doles out crunchy red cherries, crushed raspberries, mint, anise and minerality alongside fresh acidity and polished tannins. Drink through 2018.
Syrah, Castelão and Aragonez go into the blend of this rich juicy wine. It is so soft and ripe, just hinting at tannins and with red-berry fruit. The wine is round and smooth, ready to drink.
Syrah, Grenache, Mourvèdre and Cinsault are included in this blend, along with a splash of co-fermented Roussanne. As with all the Tranche releases, the aromatics are seductive, the mouthfeel smooth and textural and the fruit immaculate. Brambly berry and plum flavors link to a finish with veins of graphite and cola.
Syrahs are plentiful in Washington, but not in such quantities. Inevitably, some of the nuances of site and vintage have been smoothed over. What remains is a textbook version of the grape as it shows across the varied Columbia Valley. Smooth and supple, its satiny mix of blueberry and vanilla cream offer a fine introduction to the style. The tannins have grip and a hint of green tea flavor.
Syrahs can be exceptional at this biodynamic estate, but this one is merely good. Tight and herbal, it shows traces of blackberry fruit, but the earthy components dominate. It was fermented with roughly two-fifths whole clusters, and spent nine months in 40% new French oak.
Syrupy and dense, this is a burly wine, soft but powerful, that keeps coming back to the theme of blackberry syrup. Velvety tannins buoy the midpoint, before it finishes in a burst of intense ripeness.
Syrupy and dense, this wine is jammy in plum and vanilla, with indeterminate structure and plenty of oak. Ripe and full-bodied, it has accents of graphite and leather.
Syrupy and fruity, with flavors of peach and apple juice, spearmint and guava. The full-throttle flavors finish a little sweet, and the acid is low.
Syrupy and with a distinct taste of raisins, this 100% varietal wine is overdone in terms of ripeness, with a lack of structure. The highlight is its tight hold on black pepper.
Syrupy red-berry and cherry aromas are medicinal, while the mouthfeel on this blend is hard and abrasive. Berry and herbal flavors are on the sour side, while the finish does nothing to bring this around.
Syrupy red cherry, hibiscus and fruit-punch aromas show on the nose of this good-deal wine, along with touches of graphite and crushed potpourri. It's broad and a touch ripe on the palate, with pomegranate and marjoram notes.
Syrupy smelling on first take, with bacon, rubber and herb aromas. The palate has a healthy, full feel and a mixed bag of not fully connected flavors including herbs, spice, dried fennel and sweet berry fruits. A somewhat odd tasting blend of 55% Cabernet Sauvignon and 45% Merlot.
Syrupy thick at first, decadent enough for a king, this rich red is defined by vanilla French toast and blackberry jam aromas and flavors. It finds balance midway through on the palate, veering into crisper red tones of cranberry and rhubarb. Time will help mellow things out. Cellar through 2020.
T-L's 2007s from the Northern Rhône came out well, including this example from Saint-Joseph. Intense espresso, cracked pepper and black olive notes scream of cool-climate Syrah, while the feel in the mouth is supple, ending on a silky note.
T-L has three cuvées of Châteauneuf, and while this is the least expensive, it's also the most enjoyable now. A hint of sweaty horse blanket may put off some tasters, but this full-bodied, lushly textured wine features ample raspberry and cherry flavors, copious spices and a long, softly dusty finish. Drink it over the next 5–8 years.
TA firm minerality, like the tang of cold steel, derives from Spring Mountain's soil. That metallic note adds an interesting dimension to the wine's fruitier flavors of apricots, mangoes and peaches. The winemaker added some Oak Knoll fruit,  which contributes citrus acidity for balance.
Tagaris makes two Rieslings, priced just a buck apart. The “Reserve” may be just a stitch tighter, with more creaminess in the mouth, less in-your-face fruit.
Tageto shows a compact, elegant style with ripe cherry, cassis, rum cake and leather aromas. Sweet fruit and lively spice appear on the close.
Tahbilk's Marsanne is always difficult to evaluate young, as it's invariably rather neutral in aroma and flavor. Subtle notes of pear and marshmallow make a fleeting appearance before yielding to crisp, lemony finish. Drink now with oysters, or hold 5–10 years for greater weight, texture and versatility with food.
Tahbilk, one of Australia's historic wineries, has turned out a velvety-textured Shiraz named for one of the company's long-time winemakers. This is a medium-bodied, yet velvety-soft Shiraz that boasts plenty of intensity. If its blackberry, licorice and vanilla flavors develop more complexity over the next few years, the 89 rating may seem stingy.
Tai (made with 100% Tocai grapes) is a lively white wine with fragrant aromas of yellow rose, honeysuckle and passion fruit. A thick, creamy mouthfeel is loaded tight with rich honey flavors.
Taittinger's prestige cuvée epitomizes the Chardonnay predilection of this producer. This now-mature bottling is elegant and very stylish. Toast and a soft texture combine with great complexity to reveal a wine that is poised and ready to drink. But with the acidity in the background, it could still age, so drink now and until 2022.
Take a blend of five Bordeaux grapes, toss in some Syrah, and voilà—you have your 2011 Bramble Bump Red. Smooth and silky, loaded with purple fruits set against a backdrop of licorice and dark chocolate, this delicious wine finishes with a burst of coffee.
Take a cool year like 2010—which is tough to begin with—on a late ripener like Cabernet, and throw in a ton of char and burnt oak, and what you get is a wine that smells like a smoldering campfire. The palate is tannic, while roasted flavors of charred black fruits and burning wood end with molasses.
Take a few bucks off the price, and this would be a good value. As things stand, this Chardonnay, which is a blend of Santa Clara Valley and Santa Cruz Mountains fruit, is fairly standard. It's dry and crisp, with pleasant lemon-custard flavors that turn a little unripe on the finish.
Take a hot year like 2009 and combine it with a hot region like Toro and what you get is this rich, ribald wine. Heavy aromas of raisin and blackberry suggest maximum ripeness. A beefy, saturated palate houses dark flavors of prune, chocolate and baked plum, while the finish is dark, toasty, chewy and a pure reflection of the Toro region. Drink through 2018.
Take a walk on the wild side with this Rhône-style blend. It has wonderful, concentrated, meaty flavors backing up the wild, savory, slightly earthy aromas. Not too full-bodied, it is well-balanced in an appetizingly astringent way, complex in flavors and lingering on the finish. Blended from 76% Grenache, plus five other Rhône varietals.
Take a walk on the wild side with this Rhône-style red. The meaty, spicy, earthy aromas lead to enjoyable fruit, spice and mocha flavors that rest on a firm bed of fine tannins and good acidity.
Take an acidic grape like Sauvignon Gris and combine it with a cool year like 2011 and what you get is a tart, tight, steely wine like this. It's neutral on the nose, then sheer and scouring on the palate. Tastes of lemon and sour apple before ending in an acidic wash.
Take note, this could be the best wine Colomé has ever bottled. Cedary oak aromas grace ripe, almost desiccated wild berry notes that are slightly herbal and sauvage. A well-layered mouthfeel is ideal in power and precision. Requisite blackberry, cassis, toast and peppery flavors finish dry and long, with little heat or burn. Drink through 2021.
Take Souverain's basic Chardonnay, released last year, oak it up, and you get this reserve. Buttered toast, butterscotch, apricot, tropical fruit and honey flavors are prominent. Ready to drink now.
Take the bubbles out of Cava and this is pretty much what's left. The nose is light, with peach and banana aromas. Tangy flavors of orange and pineapple are lively but lacking, and the finish is ripe but simple. For flush flavors and just enough zap, this is good.
Take two somewhat obscure, often-overlooked grapes, make a 50-50 blend, and voila—magic. Peppery, fruity, grapey, loaded with berries and dotted with spice, this delicious bottle has “summer” written all over it. Pour it at any barbecue and wait for the applause.
Takes the bold ripeness of the regular Gunn Estate bottling and kicks it up by adding herbal, passion fruit and pineapple flavors to the mix. The rich, creamy texture is balanced by the freshness and minerality of the lingering finish.
Takes the popular route, with caramelized oak and ripe fruit that taste sweet. Almost like a dessert wine, showing tangerine, vanilla and buttered toast flavors that pall after a sip or two.
Takes time to unfold after an early blast of saucy spice, hoisin, chili powder and black fruit. The palate is forward and charged, with deep raspberry, cherry and sizzle. Typical of Priorat, there's a gritty ruggedness to the mouthfeel and heat on the finish, but it's by no means rocky. Best through 2011. A Europvin, Christopher Cannan selection, imported by multiple importers, including Michael Skurnik Wines.
Taking advantage of recent warm vintages, Boizel has joined other producers in taking its range drier. This extra brut is full of crisp apple and lemon flavors. It is dry, although the acidity is balanced by the ripe fruitiness and mineral aftertaste. Drink this bottling (disgorged January 2016) from 2018.
Taking advantage of the delicious fruit of 2006, this Branaire-Ducru shows a charming side. It brings out ripe, spicy black plums and black cherry spice to go with the lively, fresh tannins. That's not to say that there isn't structure, but today it is the fruit that dominates.
Taking an oxidized approach to the grape, this golden wine shows aromas of crushed almonds, hazelnut brittle, dried apricot mash and a bit of iodine. The palate is reminiscent of lemon preserves—salty, tart, rich and exotic—with a marzipan touch on the finish.
Taking his practice of bottling with as little sulfur as possible to its logical conclusion, André Drappier has bottled this wine with no sulfur at all. It's a brave wine, and one where the risk is justified. It is full, very pure in the mouth, full of delicious lemon zest and grapefruit, but rounded out considerably, the fruit right up there. Drink now, is Drappier's advice—not hard to take.
Taking its cue from the cool 2007 vintage, this Smaragd is very pure in its fine white fruit flavors, bone-dry with a definite fruit skin texture. It is crisp as much as rich, leaving fresh acidity to finish. Screwcap.
Taking its name from the Chevaliers d'Arce who guarded this land in the 12th and 13th centuries, the small property is now under the watchful eye of Sylviane Garcin-Cathiard. This wine is still young and just balancing out. Firm tannins are shot through with ripe berry fruits and with crisp acidity. It is a wine that is will mature well, so drink from 2019 and consider this property a rising star.
Taking off with a bright tangerine and lime nose, the citrus carries through to the palate, where grapefruit flavors take the varietal into curious yet compelling places. Acidity is at the forefront, thanks to the all-stainless-steel processing, but it feels strategically integrated.
Taking the best from each individual clonal selection, this blend shows both muscle and finesse. The chunky core of cherry fruit is fringed with orange peel, lifted with crisp acidity, and finished with a light touch of cinnamon. It's drinking well, and can best be enjoyed through 2020.
Taking the fashion for statement bottles to a logical extension, this wine comes in a spectacular triangular-shaped bottle. The wine inside is a fine aged tawny, poised between fresh and dried fruits. It is, like any aged tawny, ready to drink.
Taking the idea of its name from Sauternes producers, the second wine from Romaneira is rich, succulent and fruity. There are plenty of tannins, but they are soft, leaving the main flavors to black fruits, toast and spice.
Taking their cue from the old name for the local vineyards around Deutschkreutz in Mittelburgenland, the Reisners, who run the Igler winery, have fashioned a traditional style of Blaufränkisch. It's impressive, the density of the tannins never overwhelming the ripe, juicy, black fruit flavors. It is certainly a ripe wine, but the richness never overpowers the structure and the acidity.
Tal Lùc comes in an elegant little bottle that beautifully sets the stage for the fabulous dessert wine to follow. The color is deeply golden and saturated and aromas include toasted almond, dried yellow rose, candied fruit and apricot. The creamy texture would pair with something different than dessert, say a delicate sliver of duck liver pâté.
Talbott's style is always exotic and eccentric, with the grapes tasting so ripe, they have an almost botrytised, apricotty flavor. So it is with this '06, which also brims with grilled pineapple and sweet smoky oak. Best now.
Talc powder and white pepper appear at first and the bouquet opens to include additional layers of citrus and stone fruit. The perlage is sharp and toned.
Talcum powder and apple aromas accompany a big whiff of resinous oak. On the palate, it's tropical in both feel and flavors, with plenty of weight and aggressive tastes of pineapple and mango. Feels a bit sticky and not quite precise, with a chunky finish.
Talenti's Rosso di Montalcino delivers impressive intensity and aromatic complexity. You'll get notes here of cherry, wild berries, wet earth, violets and exotic spice. The wine is silky and rich on the palate and leaves loads of cherry flavors on the close.
Talenti's Rosso is an impressive expression of Sangiovese, with bold brushstrokes of ripe berry, spice, blue flower, toasted nut and dried herb. This is a compelling red wine from Tuscany that would pair well with lasagna or cheesy pasta.
Talenti delivers Brunello typicity with a long list of aromatic components that characterize this wine—dried ginger, cherry cola, dried rosemary, crushed granite and blue flower. The wine is elegant and smooth with a splash of acidity on the close.
Talk about a composed wine; this opens with pure, subtle scents of raspberry, cherry and licorice. Next up is a young but clean palate housing choppy, bright acidity. Wild berry, herb and carob flavors finish with breadth and grab; drink this varietal Monastrell through 2020.
Talk about a ripped, structured wine that could use more rest. This pumps out minerally blackberry and coconut aromas along with raw, inky intensity. The wine's texture is defined by a strong tannic backbone, while flavors of burnt toast, bacon, licorice and black fruits finish with graphite and energy. Drink from 2015–2023.
Talk about a sharp wine; this almost socks you in the nose upon taking a whiff. It's full of citrus and jalapeño aromas, which are backed by sizzling bell pepper, serrano chili and lime flavors. Expect a raw feeling and super crisp finish.
Talk about an assertive flavor profile, this smells vividly like black pepper and black cherries, then adds smoky accents on the palate. Firm-textured and medium-bodied, it is made from one of the Rhône Valley's wildest-tasting grapes and is unconventional, unadulterated and unusually satisfying.
Talk about an assorted but attractive bouquet: this has lemon, peach, dried herbs—even some honey. The flavors veer mostly toward citrus—predominantly lemon and orange. But there's a touch of sweet pineapple in there, too. The finish is spicy and maintains the citrus from the palate, but it does tail off a bit heavy and hot.
Talk about an incredibly ripe wine; this deals prune, marzipan, tobacco and sandalwood aromas along with loads of blackberry and cassis. In the mouth, it's tannic like nails, with enormous blackberry and chocolate flavors that narrow down on a fast-charging but ultimately short finish. You can equate this to a rough and bumpy road that takes you to a nice vista. Drink through 2020.
Talk about an overoaked wine. From the start, this struggles to keep it real. Aromas of shoe polish, vanilla and scorched oak are dominant. Firm and tannic in the mouth, this Carignan tastes almost entirely of wood resin and mint. That this is oaky and resiny on the finish is no surprise.
Talk about magnetic aromas of bacon, tobacco and bold black fruit, and then comes an oak-rich palate full of coconut, butter, chocolate and exotic berry flavor. Chocolate truffle and pastry work the finish, and overall this is a mile-deep beauty to drink from 2011 through 2017.
Tall Tales is a new designation for the winery's reserve Syrah. It's unfined, unfiltered and unabashed—a potent, powerful wine which teeters on the edge of bitterness. But within its compact and textural body are lively flavors of boysenberry and coffee grounds, tobacco and vanilla, cola and rock. It pushes deep into the palate and extends into a complex and long-lasting finish.
Talley's basic estate Pinot can be good, and it can be ordinary. The '06 is pretty tannic and direct. It's a hard, tough wine that's not particularly lush, although it's clean and properly varietal. You'll find cherry and currant flavors that veer into raisins.
Talley's Rincon bottling is a big, complicated Pinot that's quite unresolved in youth. The 2006 is typical. Dark and full-bodied, it has opulent flavors of black currants, with tart notes of coffee and tobacco, and is completely dry. It's also quite tannic. Should come into its own after 2010 and glide for several more years.
Talley produces some of the best Chardonnays on the Central Coast. Although this isn't one of their single-vineyard bottlings, it's a splendid wine, dry, crisp and silky. It shows complex citrus, vanilla and mineral flavors, and should pair with lobster, shrimp and scallops.
Talley Vineyards' bargain brand offers light lemon and chalk aromas before delivering a palate where brisk acidity is the primary player. White rocks, apple, lime and honeysuckle flavors linger in the wings.
Tamarack's Firehouse Red incorporates 12 different grapes in the blend, though most are in tiny percentages. Nonetheless the wine is focused and deep, with luscious boysenberry, licorice and dark chocolate flavors wrapping together in a complex and textural whole.
Tamarack blends grapes from an astonishing number of sites scattered across the length and breadth of the Columbia Valley, and yet makes wines that are distinctive, polished, generous, and focused. The 2008 Merlot includes 5% each Cabernet Sauvignon and Cab Franc. Its structure is firmly Cab-like, its fruit broadly displayed across the midpalate, a mix of ripe strawberries and cherries dusted with sweet baking spices and cocoa. It's a joyride from start to finish.
Tamarack does a fine job with its 100% varietal Cabernet Franc. It manages to be both muscular and elegant, with stylish, juicy boysenberry fruit set against a backdrop of earthy, granular, drying tannins, which provide excellent grip and length.
Tamas Estates' Nebbiolo Red Wine is 75% Nebbiolo, the remainder Petite Sirah. It's earthy with smoky bacon and cherry the stand-out flavors and it goes down smooth with a long, smoky finish, its tannins coating the throat along the way.
Tamaya seems to have turned the corner with its 2008 Cabs (the reserva is also very good). This wine is condensed and concentrated, with blackberry jam and other sweet berry aromas. The palate is pure and tastes of cassis and black fruit, while the finish has cola notes and a slight tannic bite. Generous for the price. Imported by Ecovalley Quality Wine Group and National Refrescos Import Company, LLC.
Tame black-fruit aromas are leathery, darkened by asphalt and tar notes. This wine feels good and round, with plum and berry flavors that accompany resiny oak. Fruity, nice and pleasant, it doesn't announce itself as special or elevated.
Tan in color and bland as a whole, with vanilla and pear aromas that do little to allure or entice. Strained and pickled tasting, with a heavy, overdone overall style. Pushes the definition of “acceptable.”
Tan in color and elegant beyond what's normal, this high-end fino shows full, complex aromas of honey, citrus, rancio, dried gouda cheese and nuttiness. It feels both easy and fresh, with dry, intense flavors of citrus and almond. Long and smooth on the finish, with zero burn or bite.
Tan in color and in the early stages of fading, this smells reserved, with aromas of turpentine, popcorn and bread. Rubbery and slightly pinched in feel, this tastes briny, nutty and melony, with plenty of oak in support. A lighlty oaked finish is short in length and complexity. Drink now.
Tan in color and only slightly tropical on the nose, this is narrow on the palate and not defined beyond the basics. Oily, tart peach flavors finish with a note of dried apricot and high acidity.
Tan in color and smelling fairly oxidized. Aromas of peach pits and blanched almond lack freshness, while the palate veers more toward applesauce than fresh fruit. There's some life left but not enough to make it a recommended wine. Tastes, feels and smells sort of jumbled.
Tan in color, this has fleshy, almondy aromas. It feels flat and creamy, with soft, lightly oxidized flavors of mealy apple and walnut oil. This is past its prime.
Tan in color, with dry lightly oxidized aromas as well as notes of white pepper and peach pit, this white Pinot Noir is low on fruit and feels tight, acidic and raw. Tart apple and sour lemon flavors include a note of fino Sherry, while this closes with a steady beam of sharp acidity.
Tan in color, with stale aromas of apple cider, this feels simple, like fruit juice. Plain and straight, this tastes sour and spent, while citric flavors mix with tart apple notes on the finish.
Tan in color, with uncomplicated but friendly melon and apple aromas, this feels electric on the palate due to high acidity. The mix of citrus and stone-fruit flavors is lean, tight and lasting on the finish.
Tan spice, like sandalwood, plays a leading role, along with a touch of Meyer lemon and marshmallow. Stone fruit notes are currently in the background, but may emerge more with time.
Tané is a beautiful barrique-aged blend of Nero d'Avola and Syrah from southeast Sicily that shows rich intensity and a velvety feel in the mouth. The fruit is dense and smooth, and the wine's bright flavors last a long time on the palate.
Tanca Farra is the name of the soil; the grapes are Cabernet Sauvignon (50%) and the Sardinian workhorse, Cannonau (50%). They work well together in this wine, which opens nicely to reveal black-fruit notes. The palate experience is ripe tannins, adequate acidity and a good mouthfeel. The finish is long, with cherry and plum notes.
Tang, mineral and a taut steely acidity, this wine is all about crispness. The lemon and sliced green apples are laced with acidity and with a concentrated texture. Drink this zesty wine from 2018.
Tangent's been on a roll with dry white wines from the cool appellations of San Louis Obispo. Here's a Pinot Blanc that shows real varietal character. It's marked by peach, mango and white pepper flavors boosted by the high natural acidity of its appellation, and is frankly a luscious, absolutely dry wine.
Tangent's white wines, which are unoaked, get better each vintage. This Grenache Blanc is exquisitely sculpted with sharp acids and pinpointed minerals, and offers orange, melon and vanilla-honey flavors. A delight to drink, at a great price.
Tangent makes the best, most consistent unoaked Sauvignon Blanc in California. The 2009 is another classic, offering brilliantly clean, crisp flavors of citrus fruits, green apples and gooseberries. Just beautiful.
Tangerine and a bite of candied ginger give an exotic edge, before extreme, fresh-squeezed lemon and grapefruit take hold. Soft and herbal, the use of oak is well-managed and unobtrusive. Most of the grapes for this estate, smaller-production Chardonnay come from the producer's Two Rock Vineyard.
Tangerine and apple notes are almost ruddy with ripeness in this concentrated spätlese. While off dry in style, vibrant acidity offsets sweeter notes of caramel and honey for a remarkably dry finish. Drink now through 2018.
Tangerine and citrus aromas give the bouquet an orangey element, and there's a pinch of oak and tarragon in there as well. The palate has a mild, buttery texture and creamy flavors of peach and apple. Honeyed and creamy on the simple finish.
Tangerine and mirabelle plum aromas combine on a very inviting nose. The palate is slender and fresh, framing the ripe mirabelle fruit in zesty refreshing brightness. This is dry and lemony, ripe and whistle clean. The tangy lemon flavors create a long and bracingly clean, utterly refreshing finish.
Tangerine and orange zest aromas are overcome by a peppery and stemmy quality. The palate feels underripe, offering tart citrus flavors and soapy floral tones.
Tangerine and pineapples scent this intensely ripe semi-sweet Riesling. The palate is fleshy with peach concentrate, but touches of dusty slate and mineral lend elegance. Sunny citrus acidity shines softly through the finish.
Tangerine aromas lose clarity the longer this sits. The palate is full but acidic, which creates tartness on a flavor profile that revolves around pithy citrus, particularly orange. A chalky finish is lively but tastes a bit sour.
Tangerine peel and citrus blossom are fragrant and fresh on this flirtatious off-dry Riesling. Straightforward and juicy in style, the palate is saturated with peach and apricot nectar. Zesty lime and touches of mineral add lift to the finish.
Tangerines abound throughout this intensely perfumed, concentrated wine. Dry in style, it's refreshingly citrusy, yet streaked with wet stone, petrol and struck flint. While deft and light bodied, it's persistent through a long, pleasantly astringent finish.
Tangy acidity is the star here. It gives structure and backbone to the lemon, lime, pineapple and fig flavors, and makes the wine a great cocktail sipper.
Tangy acidity marks this dry wine. It gives a prickly sensation to the pineapple, peach and pear fruit flavors, almost as if it were slightly sparkling. Not unpleasant, just offbeat.
Tangy and bright, this wine delivers a mouth-puckering blast of citrusy acidity, with a hint of bitter almond. Raspberry and peach notes help soften the finish.
Tangy and crisp in acidity, this easy-to-drink white wine has tangerine, lemon, kiwi fruit and Asian pear flavors. It's a little sweet on the finish, with a sugared lemonade richness.
Tangy and fragrant, this gives off aromas of red berry, white rose and a whiff of carob. The vibrant palate doles out juicy red cherry, red raspberry, mineral and a hint of baking spice alongside crisp acidity. It finishes crisp and clean.
Tangy and fruity, this is a lively, bright wine that has added weight from light wood aging. Citrus and apple flavors show strong and bright to give a crisp, textured aftertaste.
Tangy and intensely vibrant in citrus, this site-specific white sings in grapefruit pith and zest, layering those flavors atop spicy ginger and herb. It finishes bright and fresh on the palate, eager for food.
Tangy and juicy, this is a bright, still tight wine. A strong mineral character dominates the texture and suggests the wine needs time to allow the crisp citrus and acidity to come through. Drink from 2017.
Tangy and mineral, this is a crisp apple- and citrus-driven wine, full of fruitiness while also having a tight texture. Its acidity just adds to the generally ripe character of the wine. Drink now.
Tangy and showing some good aging, this is a ripe wine that has a bite of spirit and acidity making it dry, with touches of the old wood used in the aging. It's a well-made wine, classic tawny in character.
Tangy and somewhat austere on the nose, this wine is made from a majority of Cabernet Sauvignon, softened by Pinot Noir, Sangiovese and Zinfandel. Floral in rose petals, the flavors lean toward strawberry, cranberry and orange, the wine refreshing and substantial.
Tangy and textured, this is a wine that needs food. A tannic edge from the Cabernet in the blend gives the wine a tight, bright, refreshing aftertaste.
Tangy and varietal, this emphasizes some pleasing grassiness, with a touch of petrol in the nose. The fresh, herbal components are set against a mix of lemon, grapefruit and pineapple fruits.
Tangy and zesty, this crisp wine shows a strong sense of chalky terroir, with a mineral edge and tight acidity. These elements mean the wine will take time to age. Drink from 2021.
Tangy and zesty, this is a crisp wine. It has tight acidity and a strongly citrus character. There are bright gooseberry and herbal flavors that show strongly. The downside is it is one-dimensional: all herbal fruit and crisp acidity. Drink from 2020.
Tangy aromas of lemon curd meet with warmer touches of Marcona almonds and cider-laced popcorn on the dynamic nose of this bottling. The palate starts with a melted butter richness before tangy citrus peels and savory sea salts combine for a long finish, where both butterscotch and vanilla also make an appearance.
Tangy berry/black cherry fruit is backed with lots of acid and hints of earthy funk. It's not vegetal but it is definitely herbal, a complex and flavorful reserve that falls right between Balboa's regular Syrah and the Sayulita.
Tangy black cherry and cassis flavors are punchy and penetrating in this Bordeaux-style blend (with an emphasis on Cabernet Sauvignon). It's richly, densely textured, but uplifted by a strike of cranberry acidity and granite. It's a polished wine with a long, meandering finish.
Tangy blackberry and briary boysenberry drive this bus. Accented with an herbal note, the wine finishes with streaks of licorice, espresso and chalk.
Tangy blueberry fruit tones show on the nose of this bottling, with caramel and floral accents. There's snappy black fruit on the palate, where powerful acidity keeps the wine dancing across the tongue.
Tangy boysenberry and elderberry fruit shows on the nose of this sultry bottling, along with thyme, potpourri and licorice. The flavors are more cooked than fresh, recalling charred blackberry, dried blueberry, leather and licorice. It's a hearty wine that consumes the entire palate.
Tangy caramel and fruit drop flavors give a wine that's very drinkable. This is off dry, which gives a soft texture and great fruitiness. It would drink best as an apéritif.
Tangy cherry flavors and a lip-smacking texture give a lot of life to this medium-bodied, tight and balanced wine. Great vibrancy comes from fruit flavors that are not overly ripe, and from moderate tannins and lively acidity that keep the mouthfeel fresh. A wonderful creaminess coats the tongue on the finish. Best after 2018.
Tangy cherry flavors are framed in smoky, oaky flavors. Licorice-like at the  end.
Tangy citrus and crisp green apple aromas and flavors light up this snappy wine. It smells like lemon and grapefruit with a typical touch of grassiness, and tastes lively, similar to lemon and grapefruit zest, but not too tart. It's medium bodied and finishes smoothly.
Tangy cranberry and wild strawberry fruit, and spice and grip, highlights this clean, pure and fruit-driven Malbec. The addition of 20% Merlot may account for a sense of near-raisiny ripeness. The tannins carry a hint of dried leaf.
Tangy cranberry fruit carries light impressions of stem, in a compact frame. This single vineyard offering gains depth as it breathes, and shows enough stuffing for some mid-length cellar potential. Drink 2018–2024.
Tangy grapefruit and gooseberry flavors make this new wine from Jackson Family Estates lively, fresh and palate-cleansing. It has medium body, good concentration and bracing acidity.
Tangy green-apple aromas and flavors make this medium-bodied wine refreshing, crisp and palate-cleansing. The texture is vibrant and the finish lively.
Tangy in nature, this wine has heaps of ripe red fruit, cola, Moroccan spices and orange peel, with licorice root and tart cranberry woven into an elegant palate. There's power and ageability to this Marlborough Pinot, but it's also begging to be enjoyed with a tagine. Drink now–2024.
Tangy melon and citrus flavors and a steely backbone characterize Merrill's reserve Chardonnay. There's oak here—mostly present on the nutty, toasty nose—but there's not much of it rounding out the palate, which makes it feel a little disjointed. Still, a very good wine.
Tangy orange and zesty tangerine flavors take over nose and palate. They fill your mouth and nose, and send signals of acute pleasure to the brain. This amalgam of ripe flavors and tart freshness makes for a lip-smacking, very refreshing and appetizing wine. You will simply want more.
Tangy orange zest and lime are the dominant flavors of this bright, refreshing wine. There's almost a spritz here, very fruity, crisp, finishing with spice and pepper. Screwcap.
Tangy red fruit sits atop leathery texture in this dark, brooding wine, blended with 13% Petit Verdot and 4% Malbec. Violets and blueberries play on the palate while integrated oak and tannin lend body and power to the proceedings. The finish is smoky.
Tangy red fruits are the hallmark of this Cabernet/Merlot blend (there's also a tiny bit of Syrah in it). Juicy strawberry and cherry candy flavors meld with a touch of earth and darker streaks of coffee.
Tangy with a strong mineral streak, this wine is crisply fruity and still young. It has green fruits, a ripe character that comes from the warm vintage. There is also plenty of bright acidity to give the wine a tight, nervy aftertaste. Drink from 2018.
Tangy, citrusy aromas suggest sour plum and cranberry. In the mouth, this is shearing and high in acid, with sharp, tart flavors of currant and plum that finish with a distant hint of spice.
Tangy, dry and fruity, this opens with enticing red berry and citrus aromas. Mirroring the nose, the lightly sparkling palate doles out strawberry, cranberry and orange zest notes alongside vibrant acidity.
Tangy, fruity and cut through with smoky wood flavors, this is a well-textured wine. It has weight and good flavor depth, bringing the acidity and apple flavors right up through the wine. Drink from 2016.
Tangy, juicy, fresh and fun, this vineyard-designate, a consistent star in this producer's arsenal, is densely layered, supported by an oak structure. Black plum, black cherry and raspberry cross paths to offer a spark of ripe fruit before succumbing to several shakes of Asian spice.
Tangy, ripe and full of fruit, this is a sweet Port that tastes young. Its fruit is right up front, full of red-berry and sultana flavors. While it is sweet, it is also cut with attractive acidity to give a bitter-orange aftertaste.
Tank fermented, then aged in neutral French oak, this has a tawny cast to it and a soft, slightly woody flavor. The lemony flavor finishes with a mildly bitter fruit-skin note.
Tannat and Pinenc, both native to this region of Southwest France, give a ripe, juicy wine, packed with red-fruit flavors surrounding a more dense tannic core. It has a smoky flavor that gives an edge to the great fruit flavors. Drink in 3–4 years.
Tannat at its most expressive, this wine boasts dense tannins that roll deeply around the wine. But the fruit is of such an intensity that it keeps up a fine equilibrium. It is a seamless, impressive wine, projecting its power easily.
Tannat is a rarity anywhere in the USA, but especially in Oregon. Yet it does well at this southern location, producing a full-bodied and forward wine with a potent flavor mix of black fruit and leather, cedar and espresso. The highlights of smoke and charred wood are unrestrained, yet work well with the ample fruit packed into the core. This wine begs for a charcoal-grilled steak.
Tannat, with its high tannins, seems to lend itself as well to sweet fortified wines as do the Douro grapes of Port country. This is sweet, but firmly, solidly tannic, packed with wild berries and an edge of spice.
Tannic and acidic now, with a bite-down mouthfeel, although the overall texture is nice and silky, and shows the elegance of Pinot Noir. Give it a few years in the cellar to let the black cherry, currant, anise and cedar flavors mellow and develop.
Tannic and astringent at first taste, this wine opens up into a more complex and interesting play of dark fruits and darker flavors. Smoke, earth, char and espresso components are set against tight blueberry fruit, with lead pencil tannins. Those tannins might need a juicy steak to put them back in their cage.
Tannic and brooding in its big-boned structure, this high-elevation-grown Syrah will please Cabernet Sauvignon drinkers in its upfront oak and herb overtones. But it remains true to its varietal roots, offering bright Bing cherry, black plum and licorice, complete with loads of earthiness and ground pepper.
Tannic and chewy, this is dominated by flavors of char and espresso. Rather light red fruit peeks out from behind, but the oak absolutely dominates.
Tannic and chewy, this is simple, sturdy and solidly in the herbal camp. Flavors are short and the finish leans into veggies.
Tannic and closed now, this wine has a tough-as-nails astringency that brings to mind an older style of Howell Mountain Cabernet Sauvignon, one that required many years of aging. However, this wine is considerably riper and fruitier than anything the mountain used to yield, testimony to modern growing and extractive measures. It is, in a word, delicious, with deep, long blackberry, black currant, crème de cassis and smoke flavors. But, like the 2007, it needs serious time in the cellar. Try after 2018.
Tannic and concentrated, this is a powerful wine from its first moment. Ripe perfumes confirm the wine's richness, while acidity and density show strongly. Power and concentration match big berry fruit and finishing acidity.
Tannic and dry, it's one tough wine, stinging the gums. But it has plenty of ripe blackberry, coffee, pepper and toasty flavors, and should age well. Hold onto it until 2019.
Tannic and dry, this has cherry-berry flavors that finish with a touch of tobacco and spice. Ready to drink now.
Tannic and dry, this turns twiggy and earthy on the finish. There's a burst of acid-inspired black-cherry flavor on the midpalate.
Tannic and dry, this wine is beginning to show its age. It still has some juicy red fruits but they are covered by the firm structure and dusty character of the wine. It needs to be drunk now.
Tannic and drying, this offers simple black cherry fruit that thins out and finishes quickly. It's just a cut above generic.
Tannic and earthy, it falls on the dark, herbal side, cloaking its cassis fruit in flavors of tannin and stem. It's best drunk with grilled meats, or a good, greasy pizza.
Tannic and earthy, this is defined principally by flavors of stem and bark, with thin red fruits in the background. It might best accompany a rich, oily fish such as salmon.
Tannic and earthy, this is dominated by the scents and flavors of dried mushrooms. There are hints of fruit leather, and not much else.
Tannic and extracted, with gritty tannins and dark, almost dried fruit. This is powerful stuff, framed by hints of brown sugar and baking spices. Try pairing it against char-grilled steak or lamb.
Tannic and firm, yet fleshy, with cherries and cherry tomatoes mixing it up. Some pleasing smoke and toast notes come from aging in oak barrels. Overall, it’s elegantly styled but still on the young and tight side.
Tannic and fruity, with the taste of an energy bar. The flavors suggest ripe blackberries, anise, almonds, honey, pepper and dark chocolate. Drink now.
Tannic and hard around the edges, it has a woody character. The black currant fruit is there but spoiled by the rest of the flavors.
Tannic and powerfully built, Muscardini's Sangiovese veers into slightly sour-currant territory and offers a long, leathery finish.
Tannic and robust, this reserve-tier wine offers smoothly chiseled tannin and full-bodied flavors like brick, black cherry, leather and clove. It begs to be paired with hearty meat dishes.
Tannic and savory, this is more in the house style than a reflection of any European Dolcetto you may have experienced. Dark fruits, espresso and astringent tannins comprise the palate, with those tannins overtaking the fruit as it fades at the finish.
Tannic and slightly puckering, this blend of 49% Merlot with 41% Cabernet Sauvignon, 5% Petit Verdot and 5% Cabernet Franc is inexpensive and generic. Tastes approximate black plum and black tea.
Tannic and spicy, this wine settles in the glass to offer a glorious spectrum of medium-bodied black cherry, blackberry and rhubarb. Along the way it threads a savory undertone of forest floor and chamomile tea.
Tannic and structured, chunky in style and texture. There are smoky flavors, acidity, berry fruits and black cherries as well as richness. There is a certain severity here, the wine passing through a firm stage before developing further complexity. Age for another six years.
Tannic and structured, this combines 85% Cabernet Sauvignon and 15% Merlot, with a leathery, earthy fist-print of black fruit imprinted on the wine. It's big boned but not out of balance and can stand some time lying down, through 2018.
Tannic and structured, this is a firm wine that shows ripe black fruit at the core. While it's bodied and dense on the palate, there's a fine herbal elegance. Drink from 2017.
Tannic and tight, this shows some reductive scents of tar and rubber. Smoky cassis and strong herbal notes lead into a quick finish with some bitterness. Two bottles tasted.
Tannic on the entry, this wine evolves softly into balanced overtones of leather and cherry, representing the more restrained and elegant side of Syrah that's possible in cooler pockets of the Russian River Valley when the grapes are put in good hands. A peppery bite to the finish adds intrigue.
Tannic waves of tartness add to a complicated, slightly carbonic edginess in this wine, accentuated by ripe black fruit that almost seems baked. Spicy acidity and a hit of forest floor make it savory and substantially rewarding.
Tannic while also fruity, it shows the structure of 2010. It has a fragrant character with its black currant and berry fruits, laced with acidity. A wine that could age, it will be better drunk from 2016.
Tannic yet balanced wine with a great swathe of perfumed fruit as well as dense black flavors. There is a herbal character as well as dark plum and sweet fruit flavors. Age for 2–3 years, the wine will always be firm.
Tannic, alcoholic nose, with a softer, rosier color tending toward brick. Old vines, soft, sweet, ancient flavors. The wine feels a little bit pushed — the alcohol is too high, and the finish is harsh, tannic and hot.
Tannic, dry and acidic now, this doesn't offer much of the immediate opulence found in many California Pinot Noirs. The richness is in there, but it's buried. The sweet core of cherries, currants, exotic spices, mushrooms and minerals is just waiting for time to release it. Cellar this for 6–8 years.
Tannic, thick and mired in tar and oak, this estate wine has a lack of fruit that puts it off balance.
Tannicly hard and very dry, this austere wine has herbal flavors with just a bare suggestion of ripe cherries and bitter cherry skins. It's clean, but not showing much opulence, and not likely to age.
Tannins and a firm structure give this wine a firm character, but some smoky fruit offers a juicy alternative vision. With a ripe aftertaste, this wine will develop over the next few months. Drink from 2016.
Tannins and a red berry flavor combine in this soft wine. It has the structure of the vintage, with a firm core; the fruit and acidity developing slowly. Keep for 2–3 years.
Tannins and acidity exhibit a high level of teamwork in this smooth, mouth-pleasing wine. Aromas of lemon, white pepper and vanilla give way to flavors of lemon-lime, bergamot and vanilla custard. The finish is simultaneously lingering and bright.
Tannins and acidity hint to fine aging potential for this well-made, balanced wine. Acidity and freshness are dominant. Give this wine till 2016 to develop.
Tannins and acids make for a hard, resistant mouthfeel on this three-year-old Merlot. But the flavors are very rich, suggesting black and red cherries, red currants, violets and milk chocolate. Drink it with a well-marbled steak to break through the astringency.
Tannins and severe fruit flavors are the initial impressions of this wine. Behind the mineral, austere exterior, there is a richer, fatter core—its ripe red fruits waiting to surface. Keep for at least three years.
Tannins and strong smoky wood flavors dominate this wine.Very dark and dry in texture, its fruitiness hides behind all this hard structure and dense character.
Tannins and structure bring out the character of the 2010 vintage in this open, generally soft wine. It is already attractive, drinkable and fresh. Black currants dominate the natural fruitiness. Drink now.
Tannins are the star here, the tough, young, chewy mountain kind that straitjacket the wine in its youth. But experience shows that cellaring rewards. When the tannins fall out, the sweet, juicy blackberry and cherry flavors can do their thing. This beautiful Bordeaux-style Cab will be best between 2009–2013.
Tannins are what help great Italian Nebbiolo age for many years, and this Santa Barbara expression of the variety is loaded with tannins. So much so that they lock down the palate with fierce astringency. So is it an ager? There's a polished depth of cherry and leather flavor, but it may not be enough for the long haul. Call it a work in progress.
Tannins dominate here, the fruit offering some bright support. The wine is certainly firm, although it misses some concentration. But it is well balanced, berry fruits showing well against a drier core. The aftertaste offers freshness and acidity. Drink over the next year.
Tannins form a dark barrier to start this wine. It is still young, dense with chocolate as well as fruit flavors, showing the bitter, tough flavors that come from too much extraction. The fruit will hopefully come through and soften the tannins and bring out the richness. Drink from 2018.
Tannins give a dark, mineral structure. The black fruits, slowly coming through, are still part of this serious purpose, with wood flavors and dry fruits prominent. It still needs aging, so don't drink before 2016.
Tannins mark this big, dry Syrah. It shows Spring Mountain's intensity of fruit, in this case blackberries, but that tannic bitterness dominates, making the wine difficult to appreciate. It's hard to imagine it aging.
Tannins mark this tough, still young wine from beginning to end. The astringency envelops the fruit, giving the mouthfeel a hard, dry astringency. Even though there are some well-developed blackberry and currant flavors, the wine is unrelieved in harshness. Try cellaring until at least 2013, but it's risky.
Tannins mask the light fruitiness in this blend of 45% Merlot, 45% Cabernet Sauvignon and 10% Cabernet Franc. It seems extracted, with the producer attempting to get too much out of the fruit in a lean year.
Tannins predominate over fruit in this closed and tight wine. It should soften a little with time, so look for its red cherry fruit from the end of 2017.
Tannins weigh this Syrah down, making it toughly astringent, a wine that makes your mouth pucker. Through all that, you can taste the massive flavors of black currants, red licorice, violets, cloves and peppery grilled veal that are pure, dry and profound. Is it an ager? The pedigree suggests yes. The wine is a blend of the Caldwell, Stagecoach and Hyde-Oak Knoll vineyards. Stash it through mid-2009, if not longer.
Tannins, acidity, black fruit, everything is in its right place in this wine. It has the structure of the vintage, with a series of dry, smoky bacon flavors, the weight apparent.
Tantalizing aromas of cherry, black olive and oregano usher in flavors of blueberry pie, smoked meat, orange peel and thyme. Alluring on the palate, it demonstrates strong teamwork between savory and fruit flavors. Tannins and acidity keep up through the lingering finish.
Tantalizing aromas of toast, yeast, raspberry and freshly sliced green apple give way to fresh and tart lemony flavors. It brings a real sense of freshness and vibrancy that runs from head to tail, with smoky notes on the finish.
Tantalizing spice notes mix with aromas of quince and lanolin on this fabulous bargain Riesling. While intensely tropical on the palate, it's remarkably nuanced with hints of potpourri, white flowers, and a sharp, steely acidity. Perfect as an aperitif, or paired with spicy, herbaceous Asian cuisine.
Tantara's 2012 Pinots tend to be cloudy and light like this one, which delivers aromas of cranberry and allspice. It's very soft on the palate, with light chai flavors and the tartness of barely ripe pomegranate.
Tantara's nine new Pinot Noirs are all fabulous, but the Gwendolyn is their best. It is, in a word, gorgeous. Brisk in acidity, balanced in alcohol and oak, it displays a complex array of flavors, ranging from black cherries and cola to pomegranates, rhubarbs, persimmons and sweet currants. For all the power, it feels as delicate as a rose petal. Drink this lush wine now and over the next 10 years.
Tantara's take on the historic Chalone AVA, which is full of limestone marl and clay near the Pinnacles National Park, kicks off with dusty aromas of red earth, light menthol and raspberry-flavored Smarties candy. Strawberry, dried cherries, sage and herbs combine for unique, memorable flavors.
Tapestry's style is to blend bold fruit with ample oak, and that's the case here, with plum and spice cake notes framed by toast and vanilla. This is a full-bodied, creamy-textured Shiraz, showing some warmth on the persistent, fruit-driven finish. Drink now-2020.
Tapiz's best wine to date, and the first one to shoot higher than the basic or reserve level. Aromas of fresh balsam wood, ripe blackberry and cola are clean and deep. Feels just right, with rich, rewarding flavors of molten berry, chocolate and coffee. Finishes warm, toasty and with focus. Has it all; drink now through 2015.
Tapteil, Ciel and Cara Mia vineyard fruit, a blend of 35% Cabernet Sauvignon, 31% Merlot, 28% Cab Franc and 6% Petit Verdot. Young and tight, with the characteristic Cadence chalk and stone undertone. The fruit is pretty strawberry, with a peppery herbal streak, good length and fine balance.
Tar-tinged black cherry and blueberry lead to a concentrated palate packed with dark fruit balanced by ample frehsness. This very fresh wine balances the intensity of its crunchy, juicy fruit with more savory and earthy elements. At present, it is four years old and not yet at its peak but already drinking well. Drink now through 2020.
Tar and beef char kick off the nose on this dark and heavy wine, which offers asphalt, smoked meats and crushed elderberry. Caramelized beef, balsamic-blackberry reduction, tobacco and touches of smoke show on the palate.
Tar and black fruit emerge from the shadows of big tannins that pucker on the palate, begging for more time to soften. Robust and full bodied with a warm ripeness, it finishes flat.
Tar and black fruit loll on the full-bodied palate here, the wine well composed to highlight dark, leathery cigar and a hint of cedar. Smooth and round on the finish, it's a varietal rarity for the appellation.
Tar and cherries in the nose, and the follow-through shows thick, ripe, sweet cherry fruit with some dark, tarry underpinnings. Good concentration and a long finish. There is 11% Petite Sirah, which adds color and depth.
Tar and rich black cherries form the nose of this wine sourced from a vineyard planted in 1997. Luscious red fruit begins the palate, supported in the midpalate and finish by black pepper and fennel seed. It makes for a very approachable but complex, spice-driven wine.
Tar and smashed berries show on the nose, which seems dense yet remains a bit hidden. The palate clings to tar and tart elderberry flavors, with a slight show of lilac and lavender.
Tar and smoke add a note of intrigue to dark, dense plum, blueberry and black cherry fruit. Everything is still held back, still taut, still tightly coiled. There is fine structure and smoky-tinged spice. Medium-bodied midpalate weight is countered by freshness and an elegant structure, what echoes is spiced blueberry. A very classy bottle indeed.
Tar, baked blackberry and dusty, smoked oak define this full-bodied, 100% varietal wine that was aged in French oak, 85% of it new. The wood provides depth and breadth around velvety layers of juicy black-cherry pie and vanilla.
Tar, black licorice, pressed red rose and crème de cassis notes open the bouquet. It is aging elegantly, sporting a garnet color with an amber highlight. The mouthfeel is intense and bright, with smooth, silky tannins.
Tar, boysenberry and beef char show on this very dark expression of Syrah, which is still tightly wound. There is great intensity to the palate, where fire-roasted black plums and elderberries create a rustic quality.
Tar, crushed peppercorn, blackberry, blueberry and purple flowers show the standard Syrah aromas, though they are a bit more complex thanks to a tobacco-ash dusting. Tarry structure frames the fairly rich palate, where flavors of dried blueberry, beef char, lavender and sweeter purple flowers reside.
Tar, dried meat, olallieberry and sharp cedar aromas show on this blend of 51% Cabernet Sauvignon and 49% Merlot. Dried strawberries and plums mix with thyme and dried rose petals on the palate.
Tar, ink and rubber aromas dominate this Syrah's nose. Mouthfeel is thin and the palate is a bit hollow, with generic mixed-berry flavors plus a little earth. Finishes tannic.
Tar, tobacco and smoke can't mask the green tomato leaf characteristics on this ruby red Sangiovese. There are some interesting spice notes, but not a lot of ripeness or concentration in the fruit.
Taranta is the name of a modern Tarantella dance crazy sweeping across southern Italy at the moment. With this inspiration in mind, this bright rosato offers cheerful tones of bright flower, white almond and a touch of citrus. There's a sweet, heavy note in the mouth.
Targeted aromas of citrus, apple, grass and minerals precede a lemony laser-sharp palate that sweats the insides of one's cheeks with battery level acidity. Chiseled flavors of lemon and green apple finish long, pure and persistent.
Tarry and gritty smelling up front, this offers herbal black-plum notes on second and third takes. This is a wide load on the palate, with huge, pounding tannins. Peppery berry flavors finish dry and abrasive.
Tarry and potent, with inky tannins, this single-vineyard Petit Verdot has an array of Amarone-like, superripe, spice-laced fruit. There is a whiff of leather as well. Drink up soon.
Tarry aromas of blackberry and freshly applied asphalt set up a full-bodied palate with sandpaper tannins. Blackberry and toast flavors taste a little burnt, while an oak-based blackened element is present on a stout finish. Drink this blocky and lusty Malbec through 2023.
Tarry aromas of elderberry, teriyaki beef, soy and purple flowers combine for an umami-driven nose on this bottling from a newer vineyard in the region, with winemaking by Matt Dees. The palate packs vibrantly tart plum juice and dried lavender flavors, held up by powerful acidity, impressive for young vines.
Tarry berry aromas come with notes of olive, rubber and eucalyptus. A tight, racy palate is driven by acidity, while this tastes of herbal plum and lightly salted tomato sauce. Woody, herbal berry flavors are spicy and a bit green.
Tarry black-cherry aromas are a bit damp, oaky and scratchy, but overall this opens well. A solid, firm, edgy palate offers flavors of herbal blackberry and baked black plum, while the finish is meaty and a touch salty.
Tarry blackberry and plum aromas are good and lusty. This is a round, medium-bodied blend of Garnacha, Carignan and Syrah that's ripe but not overpowering. Flavors of berry and plum are red in nature and finish with spicy notes and a good feel.
Tarry blackberry aromas are piercing and a bit gritty. This feels ripe, plush and balanced, with blackberry, spice and herbal flavors. A moderate note of heat rises to the surface of a finish with herbal blackberry flavors.
Tarry dark-fruit aromas are piercing and slightly herbal. This is a staunch, rock-solid Cab with tannic bite and structural grip. Flavors of black fruits and oak finish spicy, with notes of licorice and woodspice. Freshness combined with ripeness and body weight conveys the wine's depth and overall quality.
Tarry grit and char are the lead aromas on this Tannat that contains 15% Ruby Cabernet, which is a cross between Cabernet Sauvignon and Carignan. This is rough in feel, with shearing tomato-like acidity. Tomato, red plum and herbal flavors finish dry.
Tarry upfront aromas of berry fruits, pencil lead and shoe polish announce plenty of oak. The mouthfeel on this young Toro is full and grabby, while flavors of blackberry, oak and related mint finish peppery and blackened, with residual minty oak.
Tarry, black-fruit aromas show a touch of oaky vanilla. This has a medium-bodied palate feel along with stalky, slightly horsey flavors of berry fruits and plum. A loamy finish sets out strong and settles on mild earthiness.
Tarry, briary, gritty aromas take some getting used to. This blend of Grenache, Mourvèdre, Syrah, Carignan and Marsanne conveys sharp, juicy acidity. Flavors of currant, red plum and spice finish on the racy and raw side, with herbal notes and a lasting peppery flavor.
Tarry, gamy aromas provide an intriguing entry into this bottling from pioneer Gary Eberle's winery, founded in 1982. The nose also conveys charred blueberries, thyme, rosemary and lavender. Leathery, rustic flavors show on the palate, alongside hints of boysenberry, cracked peppercorn and roasted venison.
Tarry, gritty, earthy aromas of tomato, herbs and cherry feed into a juicy, hard-driving, acidic palate. Flavors of boysenberry and tart currant finish peppery, with a hint of cocoa as well as modest heat and scour. This is racy and shows coastal brightness. Drink through 2017.
Tarry, gritty, spicy plum aromas are common for Carmenère. This contains some Malbec, and the wine feels wide, grabby and a bit lush. Foxy, gamy, herbal berry and olive flavors finish spicy, with notes of oregano and basil.
Tarry, rubbery aromas of blackened berry fruits lead to a full, wide palate, with ripe blackberry, plum and chocolate flavors. This is full of oak spice on a long, satisfying finish.
Tarry, rubbery cherry and chocolate aromas turn towards olive as this breathes. Raw, rubbery and mildly astringent in feel, this tastes like plum and tomato with herbs and salt.
Tarry, savory notes of dried beef, soy, charred lamb and underlying blackberry combine for a nose that screams umami. The palate carries a similar effect of grilled, lavender-covered lamb shank, black peppercorns and black sesame.
Tarry, stalky aromas fail to make much of a statement. This is high in acid and rugged in the mouth, with a mixture of herbal red-fruit flavors and distinct stalkiness. A grating finish is racy and hot.
Tart acidity provides freshness and succulence to the palate of this vineyard-designate—a well-resolved expression of plum, cranberry and red currant. Plush and soft, it does the variety justice, making the case for complexity and approachability in one glass.
Tart and acidic, this does not entirely disguise its green-bean scents with aging in French oak, 30% new. That sweet oak sticks out, but the tannins are chalky and the fruit hard to find.
Tart and angular on the nose, with sharp red berry and plum aromas. Crisp and acidic, with sweet-and-sour flavors in front of a tight, clean, short finish. Fresh but high in acidity and veering towards tart.
Tart and astringent, this young wine shows good structure but remains a bit tight. Light red fruits, a streak of citrus, and a strong base of cement and chalk-like minerality, this has persistence and complexity. It needs more cellar time to fully express itself.
Tart and brambly, this carries well-integrated streaks of earth and bark along with the light berry flavors. At first the tannins feel a bit rough, but the wine smoothes out and lightens up into a fresh, fruity finish.
Tart and bright, with an almost-jammy mix of raspberry and strawberry preserves, this concentrated, fruit-powered Merlot overdelivers for the price. Along with the luscious fruit are darker streaks of iron, coffee grounds and char, all in a classy, well-designed, four-vineyard blend.
Tart and bright, with pretty cherry candy fruit flavor, this crisply defined Pinot Noir is annotated with rosemary, thyme and pepper. There's even a hint of pine needle—it's definitely Oregon, not California fruit—but well-made with good structure.
Tart and citrusy, with distinct lemon and pineapple components that finish crisp and slightly musky. Fine as an apéritif or with light seafood. Drink now.
Tart and dry, this has a broad flavor that does not express much varietal specificity, with some notes of caramel and butter. Not yet knit together, this could improve significantly with further bottle age.
Tart and dry, with acidic flavors of cherries, currants, cola, mocha and spices. That sharp texture won't go away with aging, so drink up.
Tart and earthy, this unusual Pinot does not lack for flavor interest. Cranberry fruit, sharp acidity, a streak of cola, a hint of wintergreen and a slight bitterness to the finish keep the palate on its toes (if such is possible).
Tart and forward, with cranberry and raspberry fruit front and center, this is a tasty, acidic and lightly spicy effort that shows some nice precision. It's not a big wine, but balanced and based upon sharp acids that carry the fruit and cut through the finish.
Tart and fresh, with lovely aromas of grass, green plum and asparagus. Glimmers of stony minerality flash on the palate, with lime pith and plum skin flavors driving through to the mouthwatering finish. Brisk and slightly pricky texture.
Tart and fruity, this mixes strawberry and citrus flavors. There is some indication of stem contact, and the tannins have some grip to them. Drink now through 2020.
Tart and fruity, this Riesling bears flavors of apple and white peach, with an extra dimension of citrus rind. Balanced and lively, the fruit rules the day.
Tart and fruity, with cranberry flavors dominating. There is little or no depth or texture to this wine; it goes straight from fruit to tannin, with a bitter, astringent finish.
Tart and fruity, with young fruit flavors of spiced cranberry and sappy raspberry, this may be a touch too sour for some palates. But if acid is what you like, and you want a Pinot with some snap and verve, this will suit you just fine.
Tart and herbal in sage, this is a densely concentrated wine that wraps its head around black cherry, cranberry, pomegranate and black tea. A note of freshly baked bread pokes through on the nose and within the fruitier, savory flavors.
Tart and jammy, with acidic, one-dimensional flavors of pineapples, vanilla and butterscotch.
Tart and juicy, this Cabernet/Merlot/Syrah blend matches cranberry and plum fruit flavors to milk chocolate and nougat highlights. Well-crafted, with a pleasing florality (to coin a word) in the finish. An outstanding value.
Tart and juicy, this nicely balanced Riesling mixes fruit flavors of orange, Meyer lemon and tangerine. The acids are natural and tangy, and the overall balance is just right.
Tart and juicy, with crisply-rendered berry and plum fruit flavors. As with all the Smasne wines, the oak is a large presence, here adding a striking note of clove. The tannins hint at a slight green streak, but the overall balance is fine.
Tart and juicy, with wild raspberry fruit streaked with dried herb and just hinting at black cherry. This is a subtle yet powerful wine, with whiffs of smoke, licorice and coffee, but far less noticeable barrel influence than its companion reds. Focused and pure, with the structure to age.
Tart and leafy, this pure Malbec shows good grip and concentration. Sour raspberry fruit flavors and sharp acids are complemented with barrel spice from aging in once-used French oak. This tastes like a good wine from young vines; it may improve for a couple of years, but it's best for near-term drinking.
Tart and lean, this unusually brisk Tocai Friulano juxtapoes savory apple and citrus against a bounty of leafy green and herbal tones. It's refreshingly spry but vegetal in tone.
Tart and lemony, without anything to elevate it above the crowd. Some slight butterfat flavors hint at malolactic fermentation, but it falls flat in the finish.
Tart and lively, this lip-licking Chenin includes 9% Sauvignon Blanc in the blend. Strong citrus flavors—lemon and grapefruit—along with pineapple, provide the concentrated core. A perfect oyster wine, with sap, snap and tang.
Tart and lively, this medium-bodied Sangiovese was co-fermented with small amounts of Syrah and Viognier. The Viognier contributes scents of citrus and stone fruit, which add some welcome complexity.
Tart and nervy, this cool-climate Cabernet Sauvignon bristles with fresh cranberry and sour-cherry flavors. Concentrated with red fruit yet touched with complexities of granite and steel, it's an elegant choice for lighter chicken or duck dishes.
Tart and puckery, this is for acid-lovers. The aromas carry accents of pine needles, while the fruit is headlined with grapefruit and tangy citrus. Very refreshing.
Tart and racy, this sets up the palate for spicy fare with bracing acids and scents of citrus skins. It is the first-ever Riesling for A to Z, a nod perhaps to the growing demand for these wines, especially on the West Coast. Flavors mix citrus, white flowers, strawberries and spice, with a finishing lick of minerality.
Tart and racy, with a nice mix of apple, pear, orange peel and pink grapefruit. The fruit is juicy and firm, the acids plentiful. This feels more substantial, less floral and delicate than many Rieslings, and quite dry, despite relatively low (under 13%) alcohol.
Tart and ripe in grapefruit and lime, this is an easygoing quaff with buzzy acidity that will be enjoyable on a summer's day or at a casual gathering. Light, it finishes muted and fast.
Tart and sappy, this compelling wine wraps its bright raspberry and cherry fruit in a veil of citrus and caramel. The various flavors entwine gracefully, with excellent balance and length. It's still young and forward, with primary flavors, but has the potential to age over the next decade.
Tart and semi-ripe, this blackberry and cherry-flavored has a sweet-and-sour taste.
Tart and sharply-defined, this single-vineyard effort offers edgy flavors of melon, apple, pineapple and jicama. The vineyard's signature minerality is evident as well.
Tart and sleek, this estate-grown fruit  has appealing elegance. The fruit is almost transparent, but not invisible, with very clean, high acid flavors of green berry, apple and pear. There is a layer of butterscotch that fills in the finish, without taking away from the finesse.
Tart and slender, this is deceptive; at first it seems a little thin, but as it opens in the glass into a succulent, well-defined, racy wine with citrus and peach, mineral and herb. It's not delicate, but its muscularity is concealed behind elegant styling.
Tart and slightly bitter, this Lambrusco has all the right qualities to pair with fettuccine in cream sauce. Bright berry flavors are followed by creamy foam and fresh acidity.
Tart and snappy, the flavors of lime flesh and rind dominate. Some green pineapple pokes through, with crisp acidity underscoring the flavors. The wine was all stainless-steel fermented.
Tart and spicy, the latest release of Adelsheim's iconic Auxerrois opens with grapefruit and lemon zest, shows excellent grip and length, and moves into subtle details of lime, citrus, and ginger. A unique and interesting wine, crisp as a new dollar bill.
Tart and spicy, this artfully melds crisp lemon and apple fruit with accents of oak-barrel toast. It's a substantial, high-acid, young and tight wine, still knitting itself together, with a decade of life ahead, through 2025.
Tart and spicy, this brings tangy berry and pie cherry fruit into focus, buoyed by sappy acidity. The tannins are still young and chewy—a bit on the rugged side—and carry highlights of earth and sweet spice. Give it a good decanting or, better yet, a couple more years of bottle age.
Tart and spicy, this is loaded with flavors of raspberry and cherry pie, lightly dusted with accents of cocoa powder. The result is a pretty, slightly candied, ready-to-drink Pinot Noir.
Tart and sweet, like cherry and black raspberry Lifesaver candy, this blend of Italian varieties is distinctly rustic.
Tart and tangy in flavor and soft in texture, this is from a vineyard site high up in the Mayacamas Mountains. Aged in both neutral and new oak, it offers good grip on the palate and nuanced dried-cherry and -cranberry flavors.
Tart and tangy in orange and lime, this wine conveys an undeniable freshness that one won't soon forget, with a bright, focused acidity at its core. Mouthwateringly succulent in lemon custard and brioche as it develops and lengthens in the glass, it offers the best of vibrancy and voluptuousness.
Tart and tangy, these recently grafted Riesling vines deliver just-ripe flavors of Meyer lemon, lime, grapefruit and pineapple. It's close to a fruit bomb, but the significant acid underpinning keeps it juicy and gives it extra lift.
Tart and tangy, with cleansing acidity, this is a Pinot Gris ready for fresh shellfish, oysters, and mussels. The lemony fruit is marked by a touch of pineapple, showing good focus, concentration and length.
Tart and tannic, this has a sleek, almost steely character, with cranberry and black cherry fruit, razor's edge tannins, and supporting acidity.
Tart and tight, this mixes chalky, citrus-inflected acids with light fruit flavors of wild berries. There's a palate-drying minerality, and the sharp acids and ultradry tannins are tough to punch through.
Tart and tight, this puts a sharp focus on cranberry and raspberry fruit. There are ample acids and a hint of milk chocolate around light tannins.
Tart and tight, this young wine is still pulling itself together. The tart raspberry fruit turns quite sour, with a streak of Band-aid, then an unintegrated wash of caramel.
Tart and tightly focused, this single-block expression is pure green-apple fruit and acid.
Tart and tightly wound fruit flavors range from watermelon to strawberry, with a heavy infusion of citrus. It's sharply acidic, with some suggestions of toast from light barrel aging. A streak of cola runs through the finish.
Tart and tutti-fruity-sweet in raspberries, cherries and cola, and spiced with cinnamon, clove, nutmeg and white pepper that give it a savory edge. Gets credit for sheer ripeness, yet missing a certain depth and complexity. Drink now–2014.
Tart and zesty, with lime and cranberry aromas and flavors. It's light, clean   and refreshing.
Tart apple and lemon provide a zesty brightness and elegance in this straightforward wine, a celebration of minerality on the palate. Midway through, a taste of more developed stone fruit adds complexity and creaminess, with the wine finishing lean.
Tart apple scents on the nose become fully fledged on the frothy palate. Granny Smith flavors are met with some creamy autolysis notes of shortbread but the zingy tartness remains. The finish is dry, sprightly and clean-cut.
Tart apples and green pears create a refreshing opening. The palate fizzes with uncannily truthful yellow grapefruit peel and white pepper. This is fresh but also holds generous, delicious fruit flavours at its concentrated core. An ultraclean finish makes you crave more.
Tart aromas of sour cream, yogurt, candied lime and pressed quince show on the nose of this stylishly structured Chardonnay. The palate carries the theme forward, with pithy pink grapefruit notes, lime ade and brie rinds, showing firm tension on the tongue and bound-up energy that will keep this bottle alive for years.
Tart berries, a touch of maple syrup and some orange peel on the nose open into a dry black-cherry palate and lean mouthfeel. Sharply austere.
Tart berry and sour cherry fruit is set amidst a well-balanced, pure varietal expression of Cab Franc. A touch of stem, earth and coffee carry out the varietal flavors, with a firmness to the tannins.
Tart black-cherry fruit carries a load of earth and stem flavors, along with notes of bitter chocolate shavings and espresso grounds. It's tannic and tart, with a dash of sassafras threaded through the finish.
Tart black cherry and bramble give way to a cool granite minerality on the nose of this stately wine. Black fruit notes intensify on the palate, accumulating richness and ripeness, but the finish is a bit abrupt.
Tart black plum and cherry are accented by savory tones of bramble wood, toast and nuts in this blend that showcases both Cabernet Franc and Lemberger. It's refreshingly brisk and mineral, finishing spry with a soft touch of tannins.
Tart blackberry and black-cherry fruit is the focus of this medium-density wine with excellent aging potential. The tannins are dusty with black-tea flavors. Put this away for a bit, and drink 2018–2026.
Tart blackberry and vanilla flavors mark this bold Shiraz that shows its 14.5% alcohol. There's a rubbery note on the nose that's a bit distracting but should be taken care of by a quick decanting, while black olive and coffee notes emerge on the slightly warm finish.
Tart but full cranberry aromas meld with sagebrush and cardamom on the nose of this bottling from an increasingly popular vineyard in this appellation. Baking spice and dried ginger mark the palate, which is acid-driven and lively, accenting its core of raspberry and pencil lead flavors.
Tart cherry and cranberry flavors form a core of richly round fruit and texture in this late-released wine, which exudes both power and finesse.
Tart cherry and cranberry meet with woody cedar aromas, campfire and nettle on the nose of this widely available bottling. Cherry and strawberry flavors get hit with bittersweet chocolate and pine-cedar touches on the sip.
Tart cherry and high-toned acidity give this wine a tanginess around structured, well-heeled tannins. On the palate dense red and blue fruits combine to juicy effect, offering flavor without an overabundance of power.
Tart cherry aromas and flavors with tarragon accents are wrapped in oak in this medium-weight, mature red. The wine is evenly textured, but the oak sits well to the fore, really predominating on the very dry, tangy-in-a-woody-way finish. —M.M.
Tart cherry flavor meets firm tannins and chalky texture in this robust, ripe and brawny red. Full bodied and richly concentrated, it holds its ripeness in check.
Tart cherry meets with woody charred-cedar spice, dried earth and crushed rocks on the nose of this appellation blend. The lightly bodied sip offers flavors that are quite light, with evenly dispersed cherry and gravel.
Tart cherry pie, leather and a citrus twist show on the nose of this widely available wine. It's quite sour on the palate, with tart cranberry and unripe raspberry notes, with a touch of green orange and pencil lead to round it out.
Tart cherry supports seductive aromas of perfumed cola and cinnamon in this otherwise lean, sour and somewhat bitter-ending wine.
Tart cherry, baking spice and dried chaparral show on the nose of this appellation blend from pioneering vintner Richard Sanford and Nick de Luca, making for a soft and easy entry. It's light and refreshing on the palate, with a bit of tannic depth, offering dried cranberry, juniper and garrigue-inflected flavors. Lively and vibrant with herbal depth.
Tart cherry, ripe plum and black cherry flavors and barely a trace of detectable oak character make this a lively, fruit-driven wine. The aroma has touches of clove and black pepper, the texture is not too rich but braced with firm acidity and tannins that keep the fruit flavors zooming along through the finish.
Tart cherry, softened oak and firm tannin mark this 100% varietal wine most. It's fairly concentrated despite a leanness on the palate and finish.
Tart cherry, tobacco and leather present themselves on the nose, leading the way to fruit forward flavors of red plum and cherry pie backed by pleasant hints of vanilla.
Tart citrus fruit and earthy aspects unite in a taut, bright clean palate with a very clean-cut, dry finish.
Tart cran-apple fruit—some of it from 35-year-old vines—is at the heart of this vineyard-designated cuvée. It has a woody/earthy undertone, tart acids and some stiffening tannins.
Tart cranberry and boysenberry fruit takes center stage here, with substantial acids and astringent tannins backing it up. There are some off-notes also, a slightly sour, slightly sweaty aspect, that keeps this rating lower than it could be. Good fruit, but trouble in the cellar is the challenge to be overcome.
Tart cranberry and Morello cherries are layered with delicate tones of smoke and bramble wood in this bright, brisk Pinot Noir. It's delicately framed, yet penetrating and ripe. A crush of wet mineral tones carries through a moderately long finish.
Tart cranberry and raspberry fruit comes with a touch of caramel coffee. It's medium bodied and should be consumed within the next two or three years.
Tart cranberry fruit is the defining character here and is in tune with the tight, slender body and the refreshing acidity. This has ample elegance and a light touch.
Tart cranberry, black tea and dark plum characterize this earthy, soft and supple wine, made from grapes grown in a block at the crest of a knoll. Firm tannins give it an edginess, an unexpected complement to its warmth and depth of cardamom spice and blackberry.
Tart cranberry, orange peel, cinnamon stick, rose petals and mulling spices show on the nose of this bottling from the historic vineyard by longtime regional winemaker Jeff Fink. It's invigorating on the palate, where ripe strawberry meets with rose hips and eucalyptus oil, proving mellow and subtle in structure yet engaging on all flavor fronts.
Tart cranberry, wild thyme, olive and Indian spices show on the nose of this appellation blend, a great representation of the cool-climate styles this winery is known for. Kalamata olive and Mediterranean spices arise on the palate, with baked fig, orange rinds, preserved lemon and chaparral combining for a tagine-like expression.
Tart cranberry/raspberry flavors, found in many of these young Willamette Valley Vineyards Pinots, rule the palate here as well. Relatively high acidity and a restrained barrel regimen keep the oak flavors in check, but the tannins carry more than enough weight and grip for overall balance.
Tart elderberry, purple flowers, anise, bay leaf and other chaparral aromas show on the nose of this blend of 20% Carmenère, 20% Cabernet Sauvignon, 20% Cabernet Franc, 20% Merlot, 10% Malbec and 10% Petit Verdot. Forest-driven flavors power the palate, where firm but forgiving tannins present black cherry and dark chocolate shavings.
Tart green-apple flavors are joined on the palate by a touch of fresh berries. Clean and crisp; a good summertime wine that's the local version of a Provençal rosé (but made from a blend of Chardonnay and Merlot).
Tart green apple fruit flavors dominate, with high acids and perhaps a hint of light toast. Simple and straightforward.
Tart greengage plums join grapefruit and lemon in this fresh, light-bodied offering. Traces of yeast add some midpalate texture to a very refreshing, easy-drinking wine.
Tart in acidity and pure in jammy raspberries and cherries, this is a Pinot to drink now. It shows the variety's lightly tannic, silky texture. Hints of unripeness develop in the finish.
Tart in acidity and tight in tannins, this is a hard, dry Cabernet. It has black currant and dark chocolate flavors, accented with new oak. Not likely to improve, so drink up.
Tart in acidity, this has strong flavors of caramelized oak, pineapple jam, green apples and buttered toast. It will satisfy your Chardonnay sweet tooth.
Tart in acidity, with cranberry, sour cherry candy and smoky, sweet vanilla flavors. It's an easy wine, at an easy price.
Tart in acidity, with simple cherry flavors that taste baked into a pie. But the finish is fully dry. Tannic, too, with the result that the mouthfeel is hard as nails.
Tart in lemon peel and tangerine, this lively white also offers a magnitude of stony minerality that manifests as a gravelly complexion on the texture. Honeysuckle figures prominently on the nose.
Tart in Meyer lemon and lime flavors, with a touch of vanilla cream, this Chardonnay is pleasant and direct. It's a nice everyday sipper.
Tart lemon and green apple make this a refreshing quaff, followed by creamy, weightier overtones of papaya and pear. Well-integrated and enjoyable, it has tannin presence and structure, finishing with a backbeat of fennel.
Tart lemon verbena is highlighted in taste and aroma in this structured, elegant and zesty wine. Textured and medium bodied, it finishes with some graceful weight.
Tart lime and gooseberry aromas turn plush and plump on the palate of this lip-smackingly ripe spätlese. Apricot and yellow peach flavors penetrate deeply, catapulted by shards of lemon-lime acidity. It's breathlessly light in body, yet lingers long, leaving airy kisses of blossom and fresh herb in its wake. Irresistible already but should improve through 2025.
Tart lime and lemon notes brighten fresh apple and pear flavors in this light-bodied dry-style Riesling. It's a refreshingly nimble, spry wine, but hints of smoke and mineral lend complexity. Drink now–2016.
Tart Mandarin orange rind is woven into riper aromas of Anjou pear and honey butter on the nose of this wine. Its palate is Chablis-like, with lime, lemon and kumquat flavors, strung from a nervy, chalky spine, finishing with limestone and gravel touches.
Tart Montmorency cherry meshes with a cedary cigar-box note on the nose of this wine. The palate is fruit-driven with ripe cherries and blueberries, lifted slightly by anise and bay-leaf spices.
Tart Montmorency cherry, cranberry and pomegranate show first on the nose of this bottling, yet the black tea, cinnamon and ginger spice touches add richness as well. The palate intrigues deeply with Earl Grey tea, potpourri, dried rose petals and licorice enhancing the mulberry and other exotic red fruits.
Tart Morello cherries and black plums are accented with spice, cocoa and balsamic notes throughout this earthy, nuanced Pinot Noir. It's already showing signs of maturity, but elegantly so. Enjoy now through 2018.
Tart morello cherries exert a strong, moreish pull on the nose and palate. The fruitiness is central but partnered with serious structure and food-friendly acidity. Ripe red-cherry flavor shows on the palate, as do supple, ripe tannins that never overpower the fruit.
Tart now, with lots of acidity cutting across the blackberry and mineral flavors. As rich as it is, there's a taut elegance that makes the wine tense. Clearly too young, it should develop fine bottle complexity over this decade.
Tart passion fruit and spritzy citrus destine this for hot summer days. It's full of refreshing zing, packaged in a light, sprightly but concentrated body.
Tart pineapple and grapefruit tones contrast plump yellow cherry and peach flavors in this dry, nimble-footed Riesling. Zesty lime and mineral tones collide on the midpalate, lingering through a long, steely finish.
Tart plum, tanned leather and tobacco scents push right into the flavor palate, along with coffee grounds, smoke and charred wood. Tempranillo is ascendent in Southern Oregon, and this makes the case for a Rioja-style, with similar dried fruit and woody tannins.
Tart pomegranate and cranberry meet with strong sagebrush and mace on the nose of this fairly priced bottling. The palate shows nutmeg, pine needle and juniper seasonings, which give depth to the bright and crisp cranberry-orange rind backbone. Pencil shavings add to the complexity.
Tart raspberry acidity casts an electric vibe onto ripe blackberry and cherry flavors in this wine. It's vivaciously fruity and lushly textured yet firmly structured, held upright by fine-grained, penetrating tannins. The finish is brisk and clean.
Tart raspberry and blackberry are sharp in this medium- to light-bodied blend, with hints of vanilla and white pepper on the palate. Fleeting tannins leads to a tangy finish.
Tart raspberry fruit limned with orange peel provides excellent definition across the palate. It's bright and tangy, with the balance and construction to develop nicely over the next five to eight years. Drink now through 2025.
Tart red-berry and savory herb aromas lead the nose of this rosé made from 70% Barbera and 30% Merlot. The palate offers light tannins and red-fruit-skin flavors, ending clean and crisp.
Tart red apple and lemon make for an inviting, appetizing nose. The same flavors play on the easy, juicy palate, where they get more lift from a slight spritz. Light bodied, dry and juicy, it's made for easy and refreshing drinking.
Tart red berries like red currant and strawberry dominate the nose. They also play on the palate where frothy lively fizz foams and disperses the flavors across the light dry palate. This is vivacious and very refreshing.
Tart red berries spell freshness and fruity ease on this fruit-driven pink fizz. The frothy bubbles make the light body even lighter and add a touch of creaminess to the fruit. This is easy, dry and uncomplicated but huge fun—as well as very refreshing on the berry-scented, clean finish.
Tart red cherries and cassis are flecked with ceder and Graham-cracker crumbs on this lush, velvety red blend. It's opulent on the palate with warm tones of cassis liqueur marked by cocoa and spice, but balanced with pert acidity. It's a regal wine that should continue to show well till at least 2018.
Tart red cherries and plum skins are spiced by nutmeg, pepper and turned earth on this widely available bottling that packs decent Pinot punch for the price. The mix of ripe and tart plays hard on the palate, where red cherry pie toys with cranberry skins, and a dollop of vanilla carries the midpalate.
Tart red cherries mingle with notes of warm toast, cedar and menthol in this bold, richly bodied Cabernet Franc. Bright cranberry notes cut through the midpalate, which is fringed by fine grained tannins, leading to a lingering hint of savory umami on the finish.
Tart red cherry and fresh herb lend a crisp, cool tone to this elegantly composed Syrah. The palate is plush and concentrated in red plum and cherry flavors that are balanced by bristling cranberry acidity. Velvet tannins cap the finish.
Tart red cherry notes beckon on the nsoe and lead to a light, slender, translucent body of unpretentious fruit and freshness. This is the sort of easy-drinking, dry wines you absolutely must have in your picnic basket: uncomplicated fruit, freshness and joy.
Tart red currant and red apple mingle with tangy citrus on nose and palate. Very frothy lively mousse fizzes across the palate, making it refreshing and appetizing. The citrus and tart red-fruit notes appear again on the clean dry finish, making it moreish and long.
Tart red currant flavor glides along this light-bodied, 100% varietal wine's sinewy texture. Smoothly rounded, with power and grip, it has a dill-laced backdrop from aging in oak.
Tart red currant notes come with peppery, fresh verve on nose and palate of this delicate but lively wine, providing ideal refreshment. This rosé has the wonderfully tart citrus notes that go so well with food. The superclean finish provides a last, citric hurrah.
Tart red currant, rhubarb and strawberry come together in a very refreshing, rounded and appetizing fashion. The frothy, foaming mousse is exuberant and highlights these strawberry shortcake flavors brilliantly, while a totally dry palate makes sure that this stays classy. This is very satisfying, fun and fruit-driven, with a serious core and a bright, lemony finish.
Tart red fruit flavors, lightly spiced, reflect a mix of southern Rhône grapes. The tannins are rough and earthy, and the wine turns a bit green and sour in the finish.
Tart ripe pineapple is given a caramel flip of richness and concentration in this lush integrated wine, that is heady in oak and made in a voluptuous style.
Tart sour-cherry and preserved plum flavors add freshness to this bold, spicy blend of three Croatian grape varieties. Ruddy hints of chocolate, hay and leather combine with bold tannins on the midpalate, driving the finish that's surprisingly delicate and chalky.
Tart strawberries and cream are spelled out joyously on the nose, some ripe apple comes into play as well. There is a rich well of generously creamy autolysis at the core, rounding out and buttressing those tender strawberry notes. Structure and poise are inherent. This is utterly appealing and very, very moreish—despite all its seriousness.
Tart strawberry and fizzing, lemony brightness give verve and a real refreshment factor to this light-bodied, frothy little rosé. There is welcome dryness to the clean, taut flavors. Overall this is light-hearted, easy-drinking fun.
Tart strawberry fruit grabs the palate and doesn't let go; this is a straightforward, light, fruity Zin, with perhaps a whiff of pepper from the addition of 10% Syrah.
Tart tangerine and fresh herbal tones lend freshness to juicy lychee, jasmine and grapefruit flavors in this Gewürztraminer. Just a shade off dry, it's deeply concentrated on the palate and finishes with an exotic sizzle of ginger spice.
Tart tangerine and grapefruit notes seem to be glazed with honey in this simple yet fresh and easy-quaffing Riesling. It's off-dry in style with a brisk, thirst quenching gulpability. Enjoy now.
Tart to the edge of sour, this is made for hot weather drinking. Lemon, lime and sour orange fruit with plenty of acidity and a solid, clean, crisp finish.
Tart to the point of being flat-out sour, this might appeal to lovers of rhubarb pie. Rhubarb and sour plum flavors are matched with sharp acidity. The fruit seems underripe.
Tart white peach and plum notes are fresh and fragrant throughout this crisp, mineral-driven Chardonnay. It's satisfyingly plump in mouthfeel, yet vivacious and crisp on the finish. Drink now through 2016.
Tart with acidity but lush with fruit, this is a lovely Chardonnay to drink with shellfish dishes. Honeyed notes accompany flavors of tropical fruit, Meyer lemon and lime. Oak lends touches of vanilla and a creaminess that finishes clean.
Tart with crisp apples, this is a lean wine. It is more structure than fruit, tight and nervy in character. Drink from 2016.
Tart with melon, peach and lemon fruits, this was crafted in a mix of stainless and new French oak. Low alcohol notwithstanding, it drinks dry despite some residual sugar.
Tart yellow plum and red apples build in concentration from nose to palate. Sumptuously semidry, it's pleasantly honeyed with a subtle violet candy sweetness. The finish is moderately long.
Tart, acidic hard-candy fruit flavors come through, along with hints of sweet spices. But the wine quickly hits a wall, stopping abruptly in a short, tight finish with austere tannins.
Tart, acidic red fruit—pomegranate, sour raspberry—is given some sweet spice and sandalwood from barrel aging. The all-too-typical earthy/herbal aromas that plague so many Oregon Pinots are out in force. The wine sits in the mouth, sour and tight, without enough weight or texture to hint at future pleasure.
Tart, almost sour, in gooseberry and pyrazine aromas and flavors, and bone dry, with crisp, citrusy acidity. Finely structured and dry, but those feline tastes are pretty strong.
Tart, apricot/white peach flavors offer no real hint of varietal perfume, though classic Gewurz flavors can be found in the lightly floral finish. High acid wine.
Tart, barely ripe fruit flavors echo rhubarb and salmonberry. This acidic wine has some spice and lift, and finishes with scents and flavors of fresh pine needles.
Tart, bracing and a bit leesy, this has hints of rhubarb, jicama and starchy white vegetables. It's not vegetal in a green sense, just quite dry and a bit slender.
Tart, citrusy acidity backs up cranberry, pomegranate and spice flavors in this dry, silky young Pinot Noir. It's somewhat brusque right out of the bottle, so give it a brief decant before pouring.
Tart, citrusy fruit flavors with some herbal overtones contrast with this wine's ample weight, while the finish is crisp and zesty. Drink now.
Tart, clean and inviting, this rare find, from old vines no less, is a testament to what once was in the county, a long-gone variety that can clearly still shine. Savory and briny, this wine sings in aromatics of apple blossom and grapefruit peel, remaining crisp and light. Enjoy anytime at all with oysters.
Tart, clean and juicy, this has ripe flavors of apricot, citrus, tropical fruit and spice. With zesty acidity, it feels basically dry, despite the honeyed finish. A touch of oak lends vanilla and smoke notes.
Tart, dry and simple, this Cab will happily wash down tri-tip at your next tailgate party. The flavors are of grilled blackberries and dark, unsweetened chocolate.
Tart, firm and (for this lighter vintage) showing good concentration, this well-constructed effort is built around tangy cherry/berry fruit. With above-average length and depth, and naturally high acidity, this can continue to develop further refinement through 2026.
Tart, firm and simple, this wine lacks complexity and structure somewhat, providing quiet flavors of leather saddle and cedar amongst a soft rounded tannin profile.
Tart, fresh and a bit chunky and rustic, this blend of 60% Syrah, 20% Grenache and 20% Cinsaut features bold lime notes, scouring acidity and hints of crushed stone. Drink now.
Tart, juic, and peppery, with blackberry and boysenberry fruit. Though rather herbal and tannic, it displays good balance and moderate concentration.
Tart, leafy, with light strawberry fruit. This has little depth, just a pleasant strawberry nose and a simple, fruity palate.
Tart, lean red fruit aromas don't give much reason to plow forward, but if you do expect a high-acidity wine with a snappy mouthfeel and flavors of rhubarb, red plum and raspberry. Not much body or anything else, really.
Tart, penetrating notes of lime, green apple and greengage plum accentuate the cool, crisp quality of this dry Riesling. It's zingy and lean in constitution, but concentrated and complex in flavors, shaded with deep tones of earth and mineral that seem omnipresent in Bloomer Creek's 2013 vintage.
Tart, plump cherries show first on the nose of this great wine, with pressed violet petals, smashed eucalyptus, crushed menthol and fresh tea aromas playing background. The tip of the palate is soft with red fruit before a zesty kola-nut character invades on a wave of sharp, even ferocious acidity, finishing up on wild mint herbals.
Tart, sugar-frosted fruit comes to mind—candied red-currant and passion-fruit preserve. This is a wine on a tight-rope walk between tropical richness and lively tartness—it is thus just made for desserts that put equally tart fruits center stage. Alluring and different, with a lifted edge of pine resin, this is certainly a wine for felicitous experimenting.
Tart, tangy lemon flavor meets green apple and quince in this lush, oaky wine. Its texture is robust.
Tart, tangy, and herbal, this juicy wine mixes cranberry and strawberry fruit with tomato leaf, herb and peppery spice. If new oak barrels were used, they are not showing themselves at the moment. But the balance, length and detail are delightful.
Tart, tight and delicately spicy, this offers unusual depth considering the cool vintage. Give it extra breathing time as it opens up slowly, showing lemony acidity, cranberry fruit and remarkable persistence.
Tart, with an acidic mouthfeel that intrudes on the ripe cherry, red currant and cola flavors. Could be a bit more mellow. May develop for a few years, but that sharpness isn't likely to go away.
Tart, with brambly berry fruit, and even a bit of apricot. This was a cool year in Walla Walla, and the fruit flavors reflect that.
Tart, young and focused, this brings cranberry and black cherry fruit forward, with a lively, spicy mouthfeel. Flavors are battened down with bracing acidity and firm tannins. Give this an hour or more of breathing time, or decant.
Tartness and moderate tannins lend plenty of mouth-puckering grip to this medium-bodied wine, and that tartness comes off as a touch of raspberry vinegar on the palate. It has an appealing earthy, iron-like quality and a definite textural bite.
Tascante is a new brand from Tasca d'Almerita that is derived from the words “Tasca” and “Etna” spelled backwards. From the slopes of the mighty Sicilian volcano, this wine is loaded with mineral, dark spice, ginger, forest berry and dried herb. The mouthfeel is tight and lean, with age-worthy tannins.
Tassinaia is a perennial super Tuscan expression with lush layers of cherry and blackberry backed by soft spice nuances and toasty oak aromas such as baked vanilla bean and roasted almond. Dense, firm tannins lend a sturdy but velvety texture.
Taste history in this Rhône varietal made from the oldest vines in Lodi, and one of the few plantings of Cinsault in the state. It is so smooth and polished it could almost be a Pinot Noir. Full-bodied but soft textured, it offers ripe fruit aromas, generous and satisfying fruit flavors and a rich, lingering finish.
Taste that bright Sicilian sunshine: this Inzolia delivers ripe notes of exotic fruit, papaya and pineapple. The overall effect is creamy and smooth, making for a well-made wine with good staying power.
Taste this wine blind, and you'd never guess it was unoaked. It has delicious and savory notes of buttered toast and vanilla. The wine is huge in tangerines, golden mangoes, Meyer lemons and ripe peaches, brightened with crisp acidity.
Tasted along with a dozen other single vineyard selections from Ken Wright, this feels a bit thin, but only in relation to a portfolio of astonishing power and depth. Truffle, red berries and sharp acidity combine nicely, though the finish falls away rather quickly.
Tasted alongside far more expensive Napa Cabs, this 100% varietal performed well. It's front loaded with blackberry jam that's jacked up with sweet, smoky oak. With a production of 15,000 cases, it's easy to find this smoothly tannic wine. Drink now.
Tasted alongside far more expensive Napa Cabs, this one held its own proudly. It shows impressive blackberry, currant and mint flavors, with a smoky, ashy overlay of oak. The firm tannins suggest modest ageability. Drink this dry, balanced Cab now through 2010.
Tasted alongside the 2013, this is bigger, bolder, fruitier and more powerful, yet a touch less refined. The strawberry and cherry fruit is underscored with a pleasing minerality. The tannins are substantial and in proportion. A hint of chicken stock runs through the finish.
Tasted alongside the winery's Family Reserve, there was almost no detectable difference between the two wines. Same aromas; same fruit profile; same piercing acidity in the middle. But this Limited Edition bottling seems to have a tiny bit more roundness, a touch more complexity to the cassis and olive flavors, and a little more balance from front to back.
Tasted alongside the winery's light and elegant 2010 Pinots, this 2009 Reserve boldly stands out. The fleshy, black fruit flavors are bigger and fuller across the palate than those from the later vintage. The finish is streaked with a cola note and will leave you reaching for the bottle as soon as your glass is empty.
Tasted at the age of 38 months, Erba's Bordeaux blend is a dense, tannicly dry wine. It has well-ripened flavors of blackberries, currants, mocha and cedar. If you drink it now, decant. Best before 2011, before the fruit falls out.
Tasted at their regular release date less than a year after the vintage, the Tahbilk Marsannes aren't terribly expressive. The key is bottle age, and this Museum Release has it. Lemon custard and thyme are tinged with hints of toast and marmalade in this medium-bodied white. A touch of creaminess on the midpalate extends through a long finish.
Tasted barely six months past fermentation, this is as fresh as spring strawberries. It's juicy and forward, delicious and rather substantial at near 14% alcohol. Enjoy this chilled with cold salads and picnic fare.
Tasted blind alongside the 2005 and 2010 vintages, this bottling, which is Chad Melville's first for his family winery after years focused on the vineyard, carries the same persistent sizzle of acidity on the front of the sip. But it's fresher on the nose, with pear juice, lychee and vanilla dust, and more approachable on the tropical palate, where jasmine, exotic banana, papaya, plumeria and a touch of guava shine.
Tasted blind among wines priced three times higher, this Pinot more than held its own. Vibrant, well-balanced and medium-bodied, it blends generous fruit flavors, moderate tannins and restrained oak spice. It's elegant, mouthwatering and subtle, lingering long into the finish.
Tasted blind in a large group of Napa Valley Cabernets, this one stood out for sheer power and authority. It's absolutely delicious, dazzling showing blackberry tart, cherry pie with the sweet, smoky crust, cassis and baking spice flavors, wrapped into wonderfully thick, fine tannins. Pure California fruit, but dry, balanced and nuanced. A classic, but high-alcohol haters will find plenty to complain about. Drink now–2020.
Tasted blind, this wasn't particularly different from the other Rieslings in its flight, which were predominantly South Australian. It's got those same wet stone and citrus tendencies and is made in the same medium-bodied, dry, high-acid style. There's a touch of pineapple as well, plus a long, dry crisp finish.
Tasted five years after bottling, this profoundly elegant spätlese exhibits a minerality that penetrates through layers of fruit and honey. Struck flint and slate offer dark counterpoints to a lush, creamy palate full of ripe tangerine and apple marmalade flavors. It's a penetrating, deftly balanced wine that's both stimulating and thought-provoking. Drink now through 2021.
Tasted from a half bottle, the rich and complex flavors of Brut La Française show just that extra touch of maturity. The wine has peach and almond flavors that contrast well with the taut, nervy edge. It's full in the mouth and ripe, and works well both as an apéritif and a food Champagne.
Tasted from magnum, the wine shows youthful vigor, layers of wood and dark berry flavors. It has the relative lightness of 2007, with a tight edge that needs to smooth out. Give the wine in a 750ml bottle another 5–6 years, a magnum up to 10 years.
Tasted in a flight of great and famous Napa wines, this Cardinale stood at the head of the pack. Starts with a very fine nose of cedar, cassis, ripe blackberries and violets, then turns dramatic and refined in the mouth. Shows vast depth and length, with the finish a full minute of sweet fruits and spices. Marvelous tannins, so plush and elegant, so powerful yet refined. The grapes hail from Mt. Veeder, Howell Mountain, Stags Leap and Oakville, and the blend contains 14% Merlot. As good as it is now, it will improve for at least eight years.
Tasted in a flight of more expensive Pinot Noirs, this beauty did just fine. It's an absolutely lovely wine to drink now. Dry and silky, with refreshing acidity, it offers complex berry, cherry, cola, spice and oak flavors. Easy to find, with 4,700 cases produced.
Tasted in a flight of other '04 Rutherford Cabs, this one was a little leaner and greener. There's a pepperminty sharpness alongside the cherry and cedar flavors. Best now and for a few years.
Tasted in a flight with far more expensive wines, this Pinot stood proud. It's dry and richly complex, with the silk-and-satin texture you want. The flavors reward with cherries, cola, Canadian bacon, Indian spices and sandalwood. At this price, it's a steal.
Tasted in a group of wines considerably more expensive, including from Napa Valley, this Cab stood out for its purity, balance and restraint. Really impresses for its structure, so nicely tannic and firm, and the way the currant, blackberry and cherry fruit flavors marry seamlessly with smoky oak. Represents a real step forward in Paso Robles Cabernet Sauvignon.
Tasted in August, crisp acidity gave this Chardonnay a slight effervescence that may disappear by the time you taste it. The sparkliness, however, actually is a welcome balance to rich, ripe pineapple, peach, vanilla and buttered toast flavors.
Tasted in December, this Pinot was going through an awkward phase. It's like the cherry and currant fruit, new oak, acids and tannins are groping for each other in a dark room. Need time to show its complexity, and should begin to resolve well into 2009.
Tasted in early December, this Cabernet, which was blended with Merlot and Petit Verdot, was in a funny place in its evolution. It's not exactly fresh and fruity, but it hasn't evolved to the complexity of an aged wine. You'll find plenty of restrained blackberry, cherry, currant, violet, oak and tannic notes that require another 6–8 years to resolve and shine.
Tasted in early February, this Chardonnay had some secondary fermentation in the bottle, giving it a bubbly feeling. This major flaw may disappear in time.
Tasted in early spring, this Chard was still tingly with acidity, but by the time you read this, everything should have calmed down. It's terrifically ripe with green apple, nectarine and tropical fruit flavors that are so rich, you won't even miss the oak.
Tasted in Feb., 2009, this Cab still showed a lot of fresh, piquant primary fruit character. The jammy cherries and blackberries are brightened with crisp, citrusy acidity. Clean and balanced, but a bit rude now. Needs a couple years to knit together.
Tasted in February, 2014, this Pinot was showing a slight effervescence, not unpleasant, but considered a flaw. The spritziness might calm down with a few more months in the bottle. The wine itself is dry, silky and solid in cola, raspberry jam, orange peel and sandalwood flavors.
Tasted in late August, there was a spritziness that may well disappear by the time this wine is available on the market. That fizziness is by no means unattractive. It brings a bright, Champagne-like kick to the Meyer-lemon, lime, apricot and papaya flavors that make this Sauvignon Blanc so savory.
Tasted in May of 2012, this shows an immaturity, where all the parts haven't yet come together. It has a big, rich black-cherry flavor, with elaborate smoky oak, brisk acidity, firm tannins and heat from the alcohol all vying for dominance. Needs time; cellar it until 2015.
Tasted in May, this Grenache-based Rhône blend was still overwhelmingly vibrant and fresh in grapey, primary fruit raspberry, cherry and blackberry flavors. It's appealing, but really needs some time to settle down and mellow, so the fruit and oak can mesh together. By the summer of 2009, it should be a wonderful wine, retaining its balanced lushness through at least 2012.
Tasted in October 2013, this 100% varietal wine was jammy with flavors of raspberries, cherries and mocha, with a slightly grapey note like a Beaujolais fresh from the tank. Lay it down until 2017 or so to let it develop.
Tasted in October, 2010, this Pinot had a spritziness indicating some instability, making it hard to evaluate. That could calm down eventually, leaving behind a big, flavorful and dry red wine, brimming with berries, cherries and cola.
Tasted in October, this still-young Merlot is tannic and jammy. It shows fresh primary fruit flavors of raspberries, cherries and blackberries that are a bit one-dimensional. Give it until mid-2008 to develop some bottle complexity.
Tasted in September ‘07, this Cab was pretty high in tannins, giving it a tough astringency some folks won't like. But the wine is clean and complex, with blackberry, tobacco and sage flavors. It's the opposite of a cult Cabernet, which is to say it's more like a traditional dry Bordeaux than something out of Napa.
Tasted in summer, 2013, this Cab was so tannic it was basically undrinkable. The astringency locks down the palate, but through it are faintly discernible notes of the wine's richness, in the form of incredibly concentrated blackberries, black currants, dark chocolate and smoky oak. Give this wine at least eight years in the cellar, and it should be providing plenty of delicious pleasure for an additional decade beyond that, if not even longer.
Tasted in the late summer of 2010, this Cab was pretty tannic and acidic, despite some very rich and dynamic blackberry, black cherry, currant and licorice flavors. It will hit its peak sometime in the next 2–3 years.
Tasted just after bottling, the wine was a little bottle-shocked, but should be fine by Summer 2010. Rich and creamy, with complex tropical fruit, buttered toast, lemondrop candy and honeysuckle flavors. An amazing 111,000 cases were produced.
Tasted multiple times over a 24 hour period, this remained tart and thin. The strawberry fruit had a powdery quality, and the accents of pepper and dried herb dominated. The wine seems to be quickly drying out.
Tasted now, almost one decade after the harvest, this red blend from northern Italy is characterized by aromas of dried cassis, sweet cherry, cured beef, crushed stone and dark spice. There's a warm, earthy quality that is backed by fine-grain tannins.
Tasted pre-release, this is already extraordinary, especially for this challenging vintage. The fruit (from Heather Hill, Kiona and Sagemoor) is dense, dark and detailed—an immaculate and thrilling wine, loaded with cassis, smoke and chocolate. The concentration, balance and length put it among the best Washington Cabernets of the vintage.
Tasted pre-release, this is clearly ready for prime time. It's both compact and generous, with a core of wild berries soaked in minerals. The words lucid and crystalline come to mind—rarely applied to a red wine, let alone Cab Franc.
Tasted shortly after bottling, this needed some airing to blow off the sulfur. Once open it showed itself to be a palate-pleasing, round and spicy wine, elaborating its pear fruit with notes of orange peel and Meyer lemon.
Tasted side-by-side with the Neyen 2009, this younger wine is more vital and strapping. Spicy aromas of herbal berry and cassis come with a tree-bark accent. This is well cut but delivers good body and weight, while flavors of herbal plum and berry are spicy and finish earthy and loamy. Drink through 2020.
Tasted twice, with divergent results; the 86 rating reflects the average of both bottles. One bottle seemed overly heavy, with an odd mix of jalapeño peppers and honey. The better (and hopefully more representative) bottle showed richness without excessive weight, hints of cream and toast and penetrating citrus flavors, and would have rated 89 points on its own.
Tasted with over a decade of bottle aging, this late-release Spätlese is a heart-stopper. The core of this delicately honeyed wine is still vibrantly fruity, concentrated in luscious yellow peach and cherry flavors. Intonations of maturity show in glimpses of creamy cashew, dried mushroom and crushed rock that extend from nose to finish. It should maintain its spry, electric feel from now through 2021 at least.
Tastes a bit forward and simple right now in cherry pie filling, raspberry tart, framboise and orange datenut cookie flavors, with a silky texture and fine, ripe tannins. Could develop interesting bottle complexities over the next 6–8 years.
Tastes a bit medicinal, with a sweet-sour quality of lemons and pineapples, and is quite acidic. Lacks richness, but it's a decent everyday Chardonnay.
Tastes a bit old and tired for a Zin that's less than 4 years of age, but on the plus side is the light, silky texture and complex flavors of dried berries and red currants, cola, cocoa, anise and black peppercorn.
Tastes a bit on the sweet, sugary side, but with the crisp acidity, it's balanced and elegant. The cherry, raspberry, lemongrass, vanilla, peppery spice and smoky wood flavors will work well against Thai or Vietnamese fare.
Tastes a bit raw and herbal in the mouth, like a piece of celery, although there are also richer blackberry and cherry flavors. Yet it's a dry, elegantly constructed Cabernet. Best soon, before the fruit disappears.
Tastes a bit sharp and minty in the mouth, but you'll find some good new oaky vanilla and smoke flavors backing up pineapples, green apples and pears.
Tastes a bit stewed, with raisiny, pruny flavors, but on the plus side, it's dry and silky and possesses Pinot Noir's personality.
Tastes a bit sweet and jammy in sour cherry candy flavors, with high acidity giving it some sting. Doesn't seem likely to improve, so drink now.
Tastes a bit sweet and obvious now, with chocolate-covered cherry, blackberry jam, gingerbread cookie and smoke flavors. But it's pretty tannic, and well-balanced in acidity, so could develop bottle complexity down the road. Try after 2010.
Tastes a little hot, even though the official alcohol is only 14.7%, and that heated impression is compounded by blackberry flavors that veer into Porty raisins. Rich and dry, but a bit bitter in raisinskins.
Tastes a little simple and candied, but it's so delicious, you can hardly stop sipping. Rich and ripe in cherry and raspberry Lifesaver fruit and pie filling, with plenty of sweet vanilla and spice. Drink now.
Tastes a little sweet for a true brut, with sugary flavors of strawberries, raspberries and vanilla, and the finish is soft. The blend is French Colombard, Chardonnay and Sangiovese.
Tastes a little sweet, which may be from the extremely high (15.4%) alcohol. There's a soft, sugary mouthfeel to the pie-filling cherry and oak flavors. Firm tannins round out the picture. Not an ager.
Tastes a little vegetal and simple, with cherry jam, asparagus and sweet oak flavors. Not a success, and a particular disappointment compared to the winery's other 2010 single-vineyard Pinots.
Tastes almost as sweet and fruity as a minor Port, with milk chocolate, raisin and molasses flavors. It's a bit soft and warm.
Tastes and feels harsh and acidic, lacking Pinot's voluptuous nature, although there are serious, even complex, flavors of berries, cola, tobacco and spices. With Pinot Noir, texture is everything, and this wine is just a little off.
Tastes and feels rustic in the harshness of the tannins, which hint at unripeness, and the green, minty edge to the blackberries and cola. Ready now.
Tastes and feels too buttery to earn a better score, with awkward flavors of apricots and lemon peel.
Tastes and smells fresh and sweet, like freshly mown hay and nectarines. The overall impression here is one of freshness, really, from its crisp, summery flavors to its zippy mouthfeel. A very nice wine, and a fair price for a taste of a perennial Oz favorite.
Tastes and smells hot, with a burnt rubber note that persists through the tart, peppery finish. The wine is very dry, with little fruit.
Tastes as rich and sweet as a dessert pastry, with sweet vanilla oak, raspberry and cherry pie filling and cinnamon spice flavors. Somewhat one-dimensional, but tasty and smooth. Drink now.
Tastes as ripe, bright and spicy as it smells, with intense, pure flavors of raspberry, strawberry and cherry essence dusted with crushed white pepper, cinnamon and vanilla. Drink this light-bodied, savory young Pinot now and over the next year or two.
Tastes as sweet as a dessert wine, with caramelized new oak and sugary pineapple, orange and apricot jam flavors, brightened with crisp acidity. Will appeal to those who like this style.
Tastes as sweet as a granola candy bar, with raspberry and cherry fruit, roasted almond, honey and cinnamon spice flavors. Way too simple and sugary, especially at this price.
Tastes as sweet as jam, namely the raspberry, cherry and blackberry kind, with melted chocolate and anise stirred in for good measure. Fortunately, adequate acidity provides much-needed balance. Drink now.
Tastes as sweet as Lifesaver lemon and pineapple candy, with low acidity.
Tastes as sweet as raspberry or cherry jam, with a cut of citrusy acidity. This rustic wine also has some firm, furry tannins.
Tastes austere and aloof now, with the core of black cherry and blackberry fruit cut off by an encircling army of spear-tipped tannins. But very finely structured, dry and classic, just waiting to express its inner beauty. One for the cellar. Give it 6–7 years to begin to come around.
Tastes big, thick and full-bodied, with ripe fruit and new oak dominating. The particular flavors are of blackberries and black currants. The tannins are fierce and dry, making the wine barely drinkable now. Cellar it until 2015, at the very least.
Tastes both underripe and overripe at the same time, with some polished cherry flavors in the middle. Lots of acidity makes it sour. A dry, somewhat rustic wine that rich meats and cheeses will help fatten.
Tastes briary and brambly and peppery, almost like a Zinfandel, with flavors of black currants and cola and a hint of oak. This dry, well-structured and rustic wine will pair well with smoky tri-tip.
Tastes brittle and aloof in its youth, with a very dry mouthfeel dominated by acidity and tannins, although the texture is silky and smooth. You don't want to open this too soon. Given the core of cherries and pomegranates, it should develop, but no guarantees. The Freestone area is very cool and its possibilities are unknown but promising.
Tastes candied at this time, offering a myriad of raspberry and cherry jam, red currant and caramelized oak flavors. Based on Cabernet Sauvignon, with additions of Cabernet Franc and Petit Verdot, it's a rich, satisfying wine, but a little underwhelming for a Dominus wine.
Tastes candy sweet and hot, with Lifesaver cherry and black raspberry flavors. Drink now.
Tastes candy sweet, with cherry, raspberry, licorice, caramel and vanilla flavors. But the acidity and silky texture win points.
Tastes classically young and in need of cellaring, with gigantic, dry tannins and a fresh-fruit directness that hasn't meshed yet with the oak barrel influences. Give it until at least 2012, and it should hold for years after.
Tastes considerably fruitier and more full bodied than your typical Sangiovese, no doubt because winemaker Mitch Cosentino added Cabernets Sauvignon and Franc to the blend. The wine retains Sangiovese's acidity and sour cherry flavors, but the Bordeaux varieties bring layers of blackberries, cassis and chocolate to this dry, elegant wine.
Tastes constructed and manipulated, with sugary-sweet pineapple and mango flavors and an acidity that seems unnaturally tart. Finishes with a candy, granola sweetness.
Tastes direct and a little rustic, offering plenty of blackberry, cherry and black currant fruit that finishes dry. A very good, rich wine, but somewhat linear now, especially for the price.
Tastes direct and jammy, with pie-filling flavors of raspberries, cherries, red currants and cola.
Tastes direct and ripe, with pie-filling, almost sweet flavors of blackberries, black cherries and smoky oak. Could improve over the short term.
Tastes dry, bitter and tannic, like press wine, with green, stemmy flavors of berries and green peppercorns. Drink now.
Tastes fairly straightforward now, with fresh, vigorous blackberry, blueberry, cherry, anise and mocha flavors that have a minerally bite. The tannins are tough, gritty and dry, as befits a young Cabernet grown on Diamond Mountain. Needs time, and lots of it. Hold until after 2016, at least.
Tastes frankly sweet, with sugary flavors of pineapple marmalade, vanilla custard and butterscotch. It's clean in acids and spicy in the finish. If this is your style, enjoy.
Tastes fresh and acidic, like a Beaujolais, with jammy blackberries and cherries, and that sharp, tart finish. An everyday red to drink with ham, sausage, paté.
Tastes fresh and fruity with jammy raspberry and cherry flavors. Wants slightly sweet, spicy foods to accompany, like a sausage-based pasta.
Tastes fruitier and sweeter than past vintages from this winery, with sugar candy flavors of raspberries and cherries, dusted with vanilla. Rich, but lacks dryness and nuance.
Tastes fruity and tart in Lifesaver orange, lemon and apricot flavors, enriched with oak and brightened with beautifully crisp acidity. Feels strong and flattering now. Let it breathe in the glass.
Tastes grapey, with green table grape, pineapple, vanilla and spice flavors, and the finish is totally dry and crisp. It's a good, rich, savory wine, rather like a Pinot Gris, at a good price.
Tastes harsh and a little stemmy, although you'll find Pinot's silky texture and nice flavors of cherries, red currants and cedar. Drink now.
Tastes harsh and minty, like toothpaste, with some fruit flavors of cherries and blackberries. If you take the price into account, it's not bad.
Tastes heavy and soft, with syrupy black cherry and brown sugar flavors. There's some wintergreen in there, too, that provides a jarringly tart note. Doesn't seem like an ager, so drink up.
Tastes heavy and tannic now, but there's a big core of blackberries, currants, grilled meat and peppery spices, and it's totally dry. Already throwing sediment, it could age in interesting ways over the next 6–8 years.
Tastes higher in alcohol than the official reading of 14.5% abv, with some heat accompanying the raisin, cassis and sweet oak flavors. Doesn't conform to Ridge's house style, but it is a solid interpretation of Paso Robles Zinfandel. Drink now.
Tastes highly confected, with strawberry and raspberry aromas and flavors that come across almost like bubble gum or cotton candy. Dissappointing.
Tastes hot and enormously high in alcohol, with simple, sweet Porty flavors that are overripe, and veer into raisins and prunes.
Tastes hot and prickly in alcohol, which puts everything else off, including the black cherry, bacon, olive and herb flavors, which are actually pretty good. Drink now.
Tastes hot and strong, a heavy wine with earthy, tobacco flavors softened with a hint of briary berry. Totally dry, with an astringent finish.
Tastes hot as a chile pepper, and no wonder. The alcohol is 15.8%. Some red wines get away with it, but this one doesn't. The berry-cherry flavors are baked, and the wine is clumsy and inelegant.
Tastes its best now, with jammy blackberry, cherry and raspberry flavors, and a rich overlay of oak. The tannins and acids are soft and gentle.
Tastes jammy all the way through, with raspberry and cherry flavors that start and end sweet and sugary. The problem isn't the ripeness, it's the balance and control throughout the palate experience. This Pinot Noir should finish dry but doesn't, which makes it disappointing, especially at this price.
Tastes jammy and sharp, like a barrel sample, with acidic flavors of raspberries, black cherries and spices. The tannins are rich and smooth. A very good wine, but bristly and tough in youth. Give it a few years to mellow.
Tastes jammy sweet and bubble gummy, with the gassiness of a Beaujolais Nouveau. It's more full-bodied than that, of course, with black cherry flavors.
Tastes jammy sweet and oaky, with vanilla and caramel flavors framing pineapples and peaches. Gets the Chardonnay job done at a basic level.
Tastes jellied with LifeSaver candy flavors of blackberries and cherries. This one is good, but far less interesting, than Baldacci's '04 Cab.
Tastes just like a cherry coke, with the heat of alcohol and smoky spice of oak. That's a pleasant, even complex mélange of flavors, even though the structure is simple and direct.
Tastes like a Chardonnay, with tropical fruit, peach and green apple flavors wrapped into buttercream and vanilla. Ripe and sweet, but balanced by crisp acidity. A nice, rich white wine for drinking now.
Tastes like a cherry-berry fruit drink with lots of acidity, giving it a sweet-sour flavor. At least the alcohol is low.
Tastes like a cross between a flowery, fruity Pinot Gris and a ripe, oaky Sauvignon Blanc. The flavors are enormously rich, spanning the gamut from pears and tangerines to green melons, white peaches, pineapples and honeysuckles. Best in its youthful exuberance.
Tastes like a dessert pastry, with baked cherry, cassis, peppermint, milk chocolate and anise flavors that are a little sweet and honeyed. Pleasant, but not impactful. Drink now.
Tastes like a little country wine you came across while traveling the back roads. Rough in texture, with berry flavors, and very dry, it's a little like a rustic Cabernet.
Tastes like a rustic Zinfandel, with spicy, briary flavors of cherries, blackberries, currants and dark chocolate. The tannins are somewhat green and angular.
Tastes like a sugary peach, pear, mango and orange juice fruit drink you buy at the supermarket. Make it drier, and it would be a terrific Viognier.
Tastes like a supermarket peach, mango and pineapple fruit-juice drink, with the headiness of alcohol. There's a subtle hint of oak in this wine that finishes on the sweet side.
Tastes like a sweet and sour sauce mixed into white wine, with pineapple, sugar and lime flavors and an alcoholic buzz.
Tastes like a white Rhône blend, with tangerine, white peach, nectarine and mineral flavors, but surprise, it's Chardonnay. Crisp acidity provides balance, and the finish is clean and elegant. Great price for a full-bodied white wine this rich.
Tastes like an inferior Chardonnay, with overoaked flavors of tangerines, pineapples and buttered popcorn.
Tastes like an old wine that Nonno brought up from the basement in a carafe. It's supposedly a Bordeaux blend, but it could be anything red and full-bodied.
Tastes like apricot pie filling, mixed with vanilla, cinnamon and nutmeg spice, with the smoky pastry crust. Simple and direct.
Tastes like Chardonnay with bubbles and yeast. With a slightly sweet finish, this bubbly has flavors of limes, green apples and lees.
Tastes like fruit-based syrup, with cherry and spice flavors. Lacks vivacity.
Tastes like fruity soda pop or canned fruit syrup, with sugary pineapple and pear flavors. The oak is unnaturally sweet and strong.
Tastes like it's getting old, showing tired orange and apricot flavors that are dry and acidic.
Tastes like it comes from Edna Valley, with its dryness, great burst of juicy acidity and jammy Mandarin orange, lime, kiwi and Meyer lemon flavors. Great with crab cakes dressed in a mango salsa.
Tastes like it has residual sugar. Either that, or the enormously high alcohol is giving it a glyceriney taste. Maybe both. Whatever the cause, this Syrah is uncomfortably sweet through the finish, giving the blackberry and cherry flavors a candied quality. Ready now.
Tastes like it has some volatility, with sharp, unpleasant acids framing flavors of cherries and raisins.
Tastes like it was just bottled, with jammy red fruit, sweet licorice, vanilla and spice flavors and a fresh burst of acidity. Almost like it's been frozen in time over the years, but not likely an ager. Drink up with barbecue, ham or pork chops.
Tastes like orange juice with an extra hit of white sugar, sprinkled with cinnamon, vanilla and an oaky sweetness.
Tastes like orange, apricot and cherry sweet-and-sour sauce you get in a Chinese restaurant over pork or chicken. The flavors are of those fruits, with some white sugar and rice vinegar.
Tastes like sugared orange and apricot juice, with a bizarre hit of acidity. Lacks dryness and breed, especially at this price.
Tastes like sweet, spicy blackberry jam, with an overripe note of prune lurking in the background, which will limit the wine's age-­worthiness. It's fine in tannins and acids, with plenty of elegance, but it seems too sweet for true classic Stags Leap character.
Tastes like the chilly vintage took its toll on this blend of Syrah, Grenache and Viognier. It's a structurally sound wine, with fine acidity and firm tannins, but the blackberry and cherry flavors are compromised by vegetal notes.
Tastes like the grapes got a little too ripe in the heat, resulting in a distinct raisiny taste that would be more appropriate to Port than a Cabernet Sauvignon. The alcohol is nearly 15% by volume. Hard to see this Cab aging well.
Tastes like the grapes really struggled to get ripe in this chilly vintage. The wine is bone dry and tantalizing in acidity, with green flavors of chlorophyll and gooseberry that just manage to veer into Meyer lemons. Difficult on its own, but gains a few  points for elegance and a clean, steely minerality.
Tastes like the mashed pulp of ultra-ripe peaches, pears and limes, sprinkled with vanilla and cinnamon and brightened with crisp, zesty Central Coast acidity.
Tastes like the wine equivalent of a dessert pastry. It's soft and sugary sweet, with raspberry and cherry pie filling, white chocolate and vanilla flavors. High alcohol gives it a peppery heat.
Tastes like the wine equivalent of blackberry and cherry jam. It's extracted, ripe and fruity, with a hit of citrusy acidity. Oak adds the usual notes of sweet buttered toast. Lots of people will like it at this price.
Tastes like there's a great deal of residual sugar left over, giving the wine an overtly sugary sweetness that's almost like Sauternes.
Tastes like there's too much oak on this Chard. Although the new wood is only 20%, the wine oozes sweet, caramelized vanilla, with only modest expressions of fruit. The underlying wine just isn't powerful enough to support that powerhouse overlay.
Tastes like toothpicks, with buttered toast, butterscotch and vanilla flavors dominating everything else. Somewhere underneath is some tangerine and mango fruit.
Tastes like unsugared lemonade, with a splash of pineapple and cherry concentrate. Crisply acidic, it's bone dry. Clean and easy, a nice cocktail wine.
Tastes manipulated, with oak, honey and buttercream flavors dominating the underlying apples and peaches.
Tastes more acidic and brittle than past Cyruses. The flavors veer toward sour cherry and blackberry candies, with hints of blueberries, plums and fresh herbs. Not showing well now, but could be an ager. Try after 2017.
Tastes more like a full-bodied Pinot Noir than a Petite Sirah, a lightly silky, airy wine, with fine, smooth tannins and cherry, red licorice, cola and tobacco flavors. Even though it's not particularly varietal, it's still a very good, elegant wine.
Tastes more like a Zin than a Cab, with rustic tannins and a peppery, briary flavor of wild berries. The wine is dry, but way too soft for any development, so drink now.
Tastes more like a Zinfandel than a Cabernet, with a briary mouthfeel and flavors of black pepper and weedy green nettles. But there's lots of blackberry and black currant richness, and the wine is totally dry, with full-bodied, thick tannins. Unusual for a Cabernet, but a nice, complicated red wine for drinking with grilled meats.
Tastes more like a Zinfandel, with peppery flavors of wild blackberries and briary mulberries, edged with tobacco and balsam. Tannic, too, with a rough mouthfeel. Doesn't seem like an ager.
Tastes more like Cabernet, with black currant flavors and sturdy tannins, but the point is that it's a nice, dry, full-bodied table wine. The brand's been around for a while and is proving to be a consistent good value.
Tastes new-oaky and a bit overextracted now, even overripe, with black and red currant, caramel and vanilla flavors wrapped into firm tannins. Doesn't seem like the ambiguities will age out, so drink now.
Tastes oaky and ripe, with smoky, butterscotchy flavors of pineapples, candied apples and pear jam. Production was 3,232 cases.
Tastes of perfectly ripened pineapple, pear, lime and peach flavors. On the structural side is fine acidity and a tangy minerality, like a lick of cold steel. Oak is here, notable but perfectly integrated. Give this Chard a little time in the glass to breathe.
Tastes off-dry to sweet, with sugary flavors of apricots, peaches, pears, honeysuckle flowers and vanilla, with a touch of smoky oak. Crisp acidity helps provide balance.
Tastes off-dry, with a honeyed sweetness to the ripe peach and green apple fruit. Crisp acidity provides needed balance. If you like your Rieslings slightly sweet, it's for you.
Tastes old and tired, losing fruit and turning herbal, nutty and earthy, with dried apricot and orange flavors. Interesting from a connoisseur's point of view, but it's hard to tell why Mayacamas held back this wine for so long.
Tastes old, even though it's only from 2008, with some oxidized notes. It's a bone-dry wine, but those citrus and flower flavors are tired.
Tastes old, tired and vegetal, with modest berry flavors. It's also too soft and sweet. The alcohol seems higher and hotter than the official reading of 14.3%.
Tastes overly soft, too sweet and hot, with berry, chocolate-covered raisin and Port flavors. Not for everyone.
Tastes overly sweet, almost like a dessert wine, the result of residual sugar. The flavors of cherries, black raspberries and chocolate are wrapped in a soft texture.
Tastes overripe, showing raisin and prune flavors and lots of oak, with awkward tannins. On the plus side, it's dry, and the alcohol is a refreshing 13.6% by volume, giving it an elegant mouthfeel.
Tastes overtly sweet, with sugary raspberry and cherry candy flavors. It's a tasty country wine, but not really dry. Mourvèdre, Grenache, Syrah.
Tastes overworked and sweetly heavy, with super-extracted pineapple jam, orange tapioca and butterscotch flavors. A heavy hand has been applied here.
Tastes overworked, with superripe pineapple and tropical fruit flavors and very strong, new oaky notes of caramel and toast. There's a buttered popcorn quality, like something from the movie theatre.
Tastes pretty dry and tannic, with lots of astringency, and finishes hard and gritty. Not a wine you want to drink now. But there's a huge core of blackberries hidden below, accompanied by a burst of juicy acidity. Seems to have the balance for cellaring. The score reflects what this Cab will likely be in 6–8 years.
Tastes pretty sweet, with a sugar and honeysuckle richness. But the tangerine fruit flavor is deep and impressive, and the vanilla and buttered toast notes from oak are what consumers like.
Tastes raisiny, overripe and sweet in cherry jam flavor, with a harsh, peppery mouthfeel. Basically drinkable, but not going anywhere.
Tastes raw and overripe, with raisiny flavors. The raisin skin tannins accentuate the grape tannins, leading to a hard, astringently dry finish.
Tastes rich and flashy now, with a rich array of oranges, pineapples and peaches, accented with oak. The acidity is just fine. Hanzell Chardonnays have a history of aging, so try stashing it for six years and see what happens.
Tastes rich and forward, with cherry pie, blueberry and sandalwood flavors. The color is dark, and the wine is a little too soft, as well as hot in alcohol. Drink up.
Tastes riper and oakier than in previous vintages, giving it a somewhat flamboyant personality, but lovers of this California style will be impressed by the pineapple custard, butterscotch, crème brûlée and smoky oak flavors.
Tastes rustic and harsh, with acidity giving it a sting. The fruit is drying out and turning raisiny.
Tastes semisweet, like a lemon, lime and pineapple cough drop. But the acidity is brisk and cleansing, and lots of people will enjoy this affordable wine.
Tastes sharp in acidity and frankly sweet, with sugary blackberry and cherry jam flavors that finish in a swirl of baking spices. The blend is Syrah, Merlot, Cabernet Franc and Petite Sirah.
Tastes sharp in acidity, dry and difficult now. The cherry candy, currant and oak flavors are rich, but the gritty mouthfeel is hard to like.
Tastes simple and fruity-sweet and over-worked, with ripe, jammy black cherry fruit flavors and lots of sweet, caramelized oak. Will appeal to fans of this easy style.
Tastes so softly decadent, so rich in jam and chocolate flavors, that it's no surprise to learn the alcohol on this Merlot is a hefty 16.2% by volume. It's almost Port-like, but the finish is dry and clean. It's not for long aging, but with the right foods—Mexican mole beef or lamb comes to kind—this is a good marriage.
Tastes soft and a little tired at the age of six-plus years, with pie-filling raspberry, cherry and spice flavors. A certain dry complexity makes it interesting, but its lifespan is largely exhausted.
Tastes soft and almost sweet, with melted raspberry and cherry-pie-filling flavors. It's rich and oaky, but the palate lacks some grip, some structure, something to hang on to.
Tastes soft and high in alcohol, with flavors of chocolate, cherry pie filling and spice. An appealing wine that's for drinking now.
Tastes sour and bone dry, with grapefruit flavors.
Tastes strong and distinctive, with well-etched white pepper, black raspberry, tobacco and herb flavors. This earthy wine feels silky smooth on the palate, with crisp acids, but is a little one-dimensional for the price.
Tastes sugared, and the fruit is thin, making the alcohol taste hot.
Tastes sugary sweet and over-oaked in vanilla and toasted meringue, but some people will like that richness. The underlying flavors are of very ripe blackberries and milk chocolate.
Tastes sugary sweet, with a spritzy feeling like a sparkling wine and simple flavors of raspberries and vanilla. Technically, it's a flawed wine, but millions of people will love it.
Tastes super-jammy and extracted in cherries and raspberries, and pretty oaky, too, with a veneer of vanilla and charred wood. But it somehow lacks the structure to support all this richness. Feels a little flabby, and not likely to age well.
Tastes surprisingly ripe—even overripe—with dark chocolate, prune and caramelized oak flavors. Yet the tannin-acid structure is pure Napa—fine and elegant.
Tastes sweet and alcoholic, with vegetal flavors that barely break into berries and cocoa.
Tastes sweet and honeyed in pineapple and lemon Lifesaver candy, with a sharp cut of acidity that tastes almost unnatural. Feels overly manipulated, but will appeal to lots of people.
Tastes sweet and hot, like an inexpensive Port, with sugary cherry-berry jam flavors. The official alcohol is 16%.
Tastes sweet, almost like a dessert wine. Brings to mind a tart with smoky dough, pineapple, mascarpone cheese, apricot cream and orange liqueur flavors. Exotic, and probably better as a cocktail sipper than paired with food.
Tastes sweet, with citrus, white flower and green pea notes.
Tastes sweeter and fruitier than the 2009, which was dry, so if you like orange marmalade, pineapple tart and vanilla cookie sugariness in your Sauvignon Blancs, it's for you.
Tastes sweeter than past vintages, with flavors of oranges, peaches, honey and vanilla. But the acidity is brisk, providing balance. It's easy to like for its clean finish.
Tastes thick, heavy and sweet in youth, showing the fantastic ripeness of the vintage, with a flavor of cherry and raspberry marmalade. Oak shows up in the rich addition of buttered cinnamon toast. If that sounds good, it is, and you can enjoy it now. But it will improve with 3–4 years in the bottle.
Tastes thick, old and tired, losing cherry and raspberry fruit and leaving behind vegetal notes. Not going anywhere.
Tastes tired and flabby, with sweet oak and alcohol flavors and not much else going on.
Tastes tired, with dried out tannins framing blackberry and oak flavors. Interesting, but catch it now before it goes further downhill.
Tastes too oaky and extracted, making the sweet wood, butterscotch, pear jam, peach cobbler and pineapple custard flavors a little obvious. But it will satisfy fans of this style.
Tastes too over-oaked for what you get. There are modest cherry-berry flavors, but the wine is dominated by smoky char, caramel and butterscotch. Ready now.
Tastes too sweet by far, with sugared black cherry, currant, prune and tobacco flavors. The sweetness may be partially attributed to high alcohol. With thick tannins, this Zin is just too rustic to merit a higher score.
Tastes uneven, with sweet, jammy cherry and blackberry flavors side by side with minty, green ones. Rustic, but at this price, it's okay for a big party.
Tastes unevenly ripened, with blackberry and vegetal flavors side by side, and seems to have residual sugar. The sweetness is compounded with high alcohol.
Tastes unevenly ripened, with some wintergreen flavors side by side with raisins, although the middle is rich in cherries. On the plus side is silkiness and dryness. Drink now.
Tastes unevenly ripened, with vegetal notes alongside the berries. Also feels overly soft and hot in alcohol.
Tastes unnatural and manipulated, with sugary sweet orange and apricot jam fruit flavors, highlighted by uncomfortably sour acidity.
Tastes unusual soft and melted for a Santa Lucia Highlands Syrah, but the blackberry, licorice, cola and sweet oak flavors sure are delicious. The absence of structure makes the wine finish  quick, and will not allow it to age, so drink up.
Tastes unusually lush and soft for a Napa Cab. While it's officially dry, sweet, caramelized oak and raspberry-jam flavors, along with a slick, glycerine mouthfeel, makes it as rich as a candy bar.
Tastes vegetal and tired. The wine is losing its pineapple and pear fruit, and there's not much to replace it except alcohol and oak.
Tastes very hot, with a high alcohol peppery burn. The flavors that come through are of mint and bitter cherries.
Tastes way too oaky, with a plaster of sweet vanilla and caramelized charcoal. The underlying pineapple fruit just isn't strong enough to support all that wood.
Tastes young and acidic but weirdly ripe now, with jammy raspberry, cherry and cola flavors and a tart finish. The question is whether it will age. Unlikely, but you never know.
Tastes young and aggressive now, with black currant and oak flavors and hard tannins. But there's something rich and interesting, a depth and complexity that suggest time in the cellar. Give it a good six years, and try again.
Tastes young and drily tannic now, with an enormous core of blackberries and black cherries. A complex wine to take note of. If you drink it now, decant. Otherwise, give it 3–4 years to do its thing.
Tastes young and jammy now, with perky, tartly sweet flavors of blackberries, cherries and currants. Oak adds smoky complexities that bring to mind mocha, vanilla and buttered toast, with a sprinkle of cinnamon. Somewhat lacking in nuance, with plenty of flash, this Cab should develop over the next 6–8 years.
Tastes young and vigorous and almost rude in youth, offering strong, extracted blackberry, cherry and raspberry flavors. The tannins have sharp elbows, and the oak is entirely unintegrated. Seems altogether immature. Give it a good five years in the cellar, and try again.
Tastes young, sharp in acids and jammy sweet right now, with upfront cherry, raspberry and blackberry flavors. But after all, it is a California Barbera, and these puppies age forever. Give it some time, but don't expect it ever to become sophisticated.
Tasting a bit tight and candied now, this Pinot might just need a little time in the bottle to knit together. It has that jammy, young wine taste of fresh cherries and raspberries, and mouthwatering acidity. Give it until mid-2009.
Tasting a little on the sweet side, this is rich in citrus, apricot, pear and peach flavors. It will pair well with Asian fare, or with a savory salad of greens, goat cheese and grapefruit.
Tasting fairly dry at 16 g/L residual sugar, this wine exudes lemon and peach flavors. Made in a fuller style, it's got some meat on its bones, along with a drop of oak on the palate. Pair with full-flavored foods, where it'll shine more brightly than as an apéritif.
Tasting higher in alcohol than listed, this is a soft, somewhat jammy, simple wine. It offers raspberry preserves and chocolate around generous oak and sweet tannins.
Tasting kind of sweet for a Syrah, this has flavors of blackberry jam, coffee and spice.
Tasting light, almost dilute, this is a pleasant wine with white fruit flavors and a light textured acidity. The flavors come slowly and the final acidity is only fleeting.
Tasting like there's some residual sugar, this Barbera from Lake County's mountains seems off-dry, with jammy black raspberry and vanilla confection flavors. It's quite a good wine, with enough acidity to brace it, but it's not dry.
Tasting mature and mellow, this deceptively full-bodied wine has sun-baked aromas, prune and dried-cherry flavors, and a smooth texture. It's lightly tart on the finish.
Tasting mature for a 10-Year-Old tawny, this ripe wine has lost fruit but gained in spirit, wood and acidity. Balanced just right, it finishes dry and fragrant.
Tasting of lemonade, this Lodi Chardonnay veers sour in uneven layers, finishing in toasty vanilla oak. A perfect wine for casual get togethers.
Tasting of white grapes, this is fruity, lightly spicy and fragrant. It's a rare grape in Alsace which is a shame because its delicate, attractive fruitiness makes it a great apéritif wine.
Tasting off-dry, this has flavors of citrus, vanilla, buttercream, honey and spice, which are brightened by crisp acidity.
Tasting on the sweet side, this has notes of brown sugar, honey and vanilla. It's clean and vibrant in acidity, with rich flavors of pineapple jam and ripe orange.
Tasting quite sweet and soft, like a raspberry liqueur, this high-alcohol Zinfandel is wrapped in vanilla and cinnamon tones and would be difficult to pair with anything beyond barbecue.
Tasting rich and vital, this has a wealth of raspberry, cherry and cola flavors to the long, spicy finish. It's just what you want Pinot Noir to be: dry, silky and elegant. It doesn't seem to be an ager, so drink by 2014.
Tasting similar to Chardonnay, this has a buttery, creamy texture that frames orange, citrus and tropical fruit flavors. It gains extra points for delicacy and balance. The appellation is in San Benito County, about 25 miles inland from Monterey.
Tasting somewhere between dry and off dry on the sweetness spectrum, this has tropical fruit, white flower and spice flavors that make it a perfect accompaniment to modern Thai, Vietnamese, Chinese, Burmese and even Indian fare.
Tasting strongly of spicy wood, this wine is firm, with a tight, granitic texture. Tannins and acidity anchor its blackberry fruit, yielding a structured wine that is ready to drink.
Tasting sweet and hot, this sure is ripe. It has extracted flavors of jammy blackberry, cherry and cola. Drink now.
Tasting very ripe and a touch sweet, this deep pink wine smells like melons, tastes like cherry jam and feels smooth and soft on the palate.
Tasting young Hunter Semillons is fraught with peril, as often the wines that taste shrillest when young blossom nicely with age. In this case, the wine is five years past the vintage but still seems rather vegetal, showing ample green bell-pepper notes alongside tart citrus flavors.
Tasting young, with a stalky edge, this reserve Port shows black fruits, very berry in character. It is structured, on the dry side.
Tasty and dry, this offers typical smoky, black peppery aromas, dark fruit flavors and medium body. It comes off as elegant rather than big, due to the smooth texture, slightly subtle flavors and silky texture.
Tasty and easy to drink, this has blackberry, black currant and cola flavors that finish seemingly sweet and oaky. It's an intense wine that doesn't seem likely to make gains with age, so drink up after an hour or two in the decanter.
Tasty and full-bodied, this is a wine you might mistake for a Chateauneuf, with its plummy, blackberry and spice flavors. Heavy for a Pinot, with thick but manageable tannins, but still a good, rich wine.
Tasty and no-nonsense, this shows cherry and blackberry flavors along with leafy aromas. It is juicy, fresh, moderately tannic, firm-textured, appetizing and well made.
Tasty and rich, but the structure is more like a Rhône wine than Pinot Noir. It's dark and heavy, with cherry pie filling, cola and sandalwood flavors. Curiously soft for an Edna Valley wine. Drink now.
Tasty and rich, this unoaked Chardonnay is very ripe and crisp, with vanilla and honey touches to the candied lemondrop, pineapple and honeysuckle flavors. Drink now.
Tasty and smooth, this Cabernet Sauvignon includes 11% each Merlot and Syrah, and was aged in 100% Taransaud oak barrels. The fruit is ripe and pretty, the barrels bringing in plenty of lush, toasty accents. Drink now or over the next 5–6 years.
Tasty and smooth, this Rioja shows sweet black cherry fruit and licorice aromas and flavors. There's plenty of oak here, too, plus some tannins to lose on the even, dry menthol and leather-tinged close. Will benefit from a year or two in bottle, and may shine quite nicely if the fruit comes forward a bit more. Drink now–2007. Best Buy. —M.M.
Tasty and toasty, young and compact, this is a wine to cellar for a few more years at least. The bright fruit flavors run from berry to Bing cherry, not as dark as in some years, but vibrant and crisp. The new oak is not yet fully integrated, so give it some extra bottle age for optimal enjoyment.
Tasty and true to type, this wine smells like ripe plums and cherries accented by dried thyme, and tastes slightly meaty on top of all that fruitiness. It's a smooth-textured wine in which moderate tannins add a good bite to the mouthfeel.
Tasty and well integrated, this offers fresh fruit flavors married to subtle oak nuances. It's medium bodied and balanced in acidity, which bolsters the ripe fruit flavors, vanilla and baking spice accents.
Tasty and wonderfully drinkable. The basic flavors are cola and soy, with extra nuances of blackberries, cherries and quite a bit of smoky, sweet oak. Drinks very dry and spicy.
Tasty but mild cherry and cinnamon flavors framed in a smooth texture make this full-bodied wine easy to enjoy. Hints of cranberry and clove add complexity, while a good structure of mild acidity and fine tannins add a little grip on the palate.
Tasty but ultimately simple, with raspberry and cherry jam, orange rind and plenty of sweet, toasty oak flavors. Drink up.
Tasty enough, a deliciously drinkable wine with mouthwatering flavors of cherries and raspberries and a tangy sprinking of cinnamon, nutmeg and pepper. Very dry, but the fruity flavors are so ripe, the wine coats the palate with a honeyed richness. This is a jammy Pinot meant for early drinking.
Tasty flavors like Pippin apple and tangy cherry, plus a smooth and lively texture bring a lot of appeal to this light-bodied wine. The combination of crisp acidity, luxurious mouthfeel and bright but subtle flavors is a winning one.
Tasty fresh fruit, leaning toward grapefruit and pineapple, peach and lemon. Zesty and forward, it refreshes rather than fatigues the palate, and is perfect for sipping on a spring afternoon. Best Buy.
Tasty in a tart way, with licorice hints, this well-balanced, medium-weight red shows plenty of herb-tinged, sour cherry flavor. Good acidity and moderate tannins make this a good match for grilled veal. Think Claret, but from southern Spain. Drink now–2004. Best Buy. —M.M.
Tasty in the modern style, with ripe, forward pineapple, orange, peach jam and buttered toast flavors. There's good acidity, and even a hint of minerals, but the wine ultimately is lushly one-dimensional.
Tasty plum and red cherry flavors and an easygoing texture make this medium-bodied wine a pleasure to drink. The aromas are quite fruity and fresh, accented with oaky, spicy notes, and the flavors seem generous. A touch of tannin provides welcome structure.
Tasty tart fruit, leather and tobacco flavors in this taut, medium-weight wine are supported by quite racy acidity, rendering it somewhat astringent. The oak here, too, seems to bear heavily on rather light fruit. With tannins to lose, this may improve with age, filling out some, but will always be lean. Drink now–2006. —M.M.
Tasty touches of toasted oak, butter and almonds in the aroma and again in the flavor add depth to the ripe Anjou pear notes in this full-bodied, posh-textured wine. With all that flavor, it keeps its balance and has a lingering finish, too.
Tasty, balanced and substantial in body, this wine accents bold berry and black cherry flavors with hints of vanilla and nutmeg. The fruit flavors go deep, while fine-grained tannins frame them perfectly for excellent overall structure and harmony.
Tasty, generous and easy to enjoy, this full-bodied Zin smells like blackberries and tastes like strawberry jam. It gains a little sweet spiciness from oak and glides through the finish.
Tasty, medium bodied and well balanced, this offers gushing red cherry, plum and spicy oak in the aromas and a touch of red bell pepper in the flavors. A slight bite of tannin keeps it from being one dimensional.
Tasty, tart red berry flavors abound, from cranberries on up, with a suggestion of dried herbs. The finish turns a bit chalky.
Tasty, with pie-filling cherries, blackberries and currants accented with smoky oak, but a little on the soft side. Fully developed, so drink now.
Taurasi can sometimes be a gritty, raw wine with overdone power and heft. But this expression is soft and yielding thanks to its aromas of blackberry, vanilla, black stone and spice. The tannins are rock-solid and hard. A Marc de Grazia selection, various American importers.
Taurasi is a wine that flaunts a determined and powerful personality, and Fatica Contadina is no exception, thanks to its deep layers of spice, dark fruit, tobacco and cigar that it delivers to the senses. On the palate, it is austere and tightly structured.
Taurasi is one of the great red wines of Italy (sometimes dubbed “the Barolo of the South”), and this expression delivers amazing intensity both in terms of its bouquet and mouthfeel. Its aromas include ripe, chewy blackberry, pipe tobacco, toasted espresso and crushed granite. The mouthfeel is plush, rich and firmly textured, with polished tannins and a smoky aftertaste.
Taurasi is southern Italy's most noble wine, and Pago dei Fusi fits the bill with its combination of structure and elegance. It has an ample fragrance of dark fruit, incense, leather, spice and vanilla. The palate delivers layers of black cherry, tobacco and white pepper along with hints of licorice and espresso balanced by velvety tannins. Drink 2016–2028.
Taut and bracing yet unctuously concentrated, this blackberry-focused Bordeaux-style blend is worthy of holding for the next decade and beyond. Richly extracted black fruit flavors feel plush and pliant on the palate, framed by dense, big tannins and a lingering kiss of sweet spice.
Taut and cool with swathes of fresh tarragon and crisp melon rind, this elegant dry Riesling has a nervous vitality throughout. The palate is zesty and bright, highlighting tart flavors of tangerine and apricot before fading into a dusty mineral finish.
Taut and crisp compared to the softer, riper Magdalena or Josef Vineyard bottlings, this polished, steely wine is a showcase of brash mineral style. It's dry on the palate, but flavors of white grapefruit and lime seem kissed with a spray of honey. Drinks beautifully now but should continue to improve through at least 2025.
Taut and crisp, this has tight acidity and a lively green-fruit character. It's full of attractive fruit, with a mouthwatering finish. Ready to drink. Screwcap.
Taut and edgy, very steely in character, with almost an austere character in its youth. Its fruits are definitely on the citrus side of the spectrum, crisp yet rich as well. The acidity shoots right through the wine.
Taut and herbaceous, this has a refreshing line of perfumed pear and lime flavors. It's crisp, tangy and drinkable now with a clean, bright finish.
Taut and mineral driven, this is full in the mouth, with ripe apricot and red apple fruits. Acidity lines the edges of the wine, giving it freshness while also being smoothed out by a toast note. It could age for another two years.
Taut and mineral, this is currently a wine that is waiting to reveal its power and majesty. The fruit is on a tight rein of acidity, which only slowly opens up to show mango, pineapple, crisp citrus, layers of toast and a mouth-enveloping richness. Age for at least five years, preferably 10.
Taut and spicy, showing pear and savory tones, this is a slender but archetypal Grüner with a spring in its step. The palate is toned but full of verve with bundled citrus at its core. The liveliness belies the seriousness of the concentrated palate. This is a joy.
Taut and tense, this opens with aromas of red berry, crushed herb, clove and whiff of menthol. The firm, tightly wound palate offers bright cherry, licorice and ground black pepper alongside assertive tannins and nervous acidity. Give this time to unwind and fully develop. Drink 2019–2031.
Taut and textured, yet ripe and soft, this has a nectarine flavor that's balanced by a note of fresh lime. The finish is easy, nervy and zingy.
Taut and with its youthful acidity still up front, this wine has good potential. Its crisp acidity and lively, bright character all promise well. Drink from late 2017.
Taut and zesty, lip-smacking and dry: this Riesling is a successful combination of grapefruit and lemon, of zest and flesh. The dry finish makes the lemony qualities of this dry wine even more appealing. Serve this on a hot day.
Taut but complex aromatics of black plum, chocolate, soy, and cedar open this very dark-hued contender. The oak here is lavish, and the wine appeals with its dark-cherry and toast flavors. Closes with a dry, evenly tannic finish. The insistent heavy toast makes it perhaps a bit of a one-noter, but it's a good example of this popular style.
Taut citrus, cleansing lemon and brisk grapefruit show an uncompromsing, dry Riesling that majors in tense citrus and wet-stone flavors. There is a linearity and a very alluring purity that deserves to develop further. This is lovely and briskly refreshing now, but time in bottle will bring out more earthy, stony complexity. Drink 2017–2025.
Taut grapefruit and lemon zest are joined by a little herbal spice and come out in a bracing, brisk feast of citrus. Slender but concentrated, the linear freshness fizzes away on the palate and awakes all senses. Not an ounce of fat on a very slender, toned body and a total joy to sip.
Taut grapefruit zest on the nose relaxes into lovely mandarin fruit and zest on the palate. This is fresh and fruity, flavorsome and rounded by rich mandarin flavor as only a slender, willowy Riesling can be. Totally refreshing with a pristine finish. This dances and pirouettes like a ballerina.
Taut lemony freshness brightens nose and slender palate. This is lifted and pure, bright and sprightly and a celebration of lemon juiciness and zest. The finish is whistle clean and as refreshing as the first strokes in a cold pool of glistening water.
Taut, and closed, this is very structured. The green fruits, mineral structure and flinty character offer a severe, complex wine. Layered with a caramel note, this is set to age over many years. Screwcap.
Taut, light and crisp, this Muscadet boasts fresh citrus flavor and apple-skin structure. There is a youthful, yeasty fell to the wine at this stage and it needs a few more months to settle together.
Taut, mineral and also fruity, this expresses both the simple attraction of bright Sauvignon Blanc and its more structured, tangy character. Not for aging; enjoy this year.
Taut, stalky wine, very structured. There is fruit but it is herbal, green, missing ripeness. The tannins have the same character.
Taut, tannic and nervy, this has red currant fruit that gives a crisp sensation to this tight, precise wine. Give it a year to soften.
Taut, tart and tangy, this well-built wine was fermented in neutral oak. It's got a pleasant creaminess in the mouth, sharply defined citrus fruits, notably grapefruit and Meyer lemon, and supporting acidity.
Taut, tense, structured and tight-knit, this wine is almost steely in its direct line of taste. The fruit has some richness and flavors of pears and some spice, but this wine relies on its impressive structure.
Taut, young and laced with accents of bitter greens, the fruit is peppery and sharp, with plenty of backing acidity. Tannins are proportionate and well managed, while the finish is short, showing mostly acid and herbal components.
Tautly structured and lightly refreshing, this wine is an outstanding expression of high-toned stone fruit, lime and salt. The texture is seamless and round, with a lasting streak of juicy acidity.
Tawny copper in color, this starts out with a bit of spice that quickly disappears. It's thin without any fruit flavor at all, and finishes with a hint of plastic.
Tawny fruit leather and cooked red cherries scent this brick-rimmed wine made from Baco Noir. With flavors of dried leaves and figs, it feels overtly mature for its youthful age.
Tawny in color and wafting of potpourri and fallen leaves, this raspberry-inflected wine is already starting to show its maturity. Briskly concentrated and light on its feet, it makes an elegant sip to enjoy now before it loses its delicate, perfumed charms.
Taylor's (marketed as Wakefield internationally) seems to be on a roll. This is a complex, multidimensional Shiraz laced with nuances ranging from mulberry and plum to meat and spice and on to coffee and black olive. It's medium-bodied, with tannins that are supple enough to make it approachable right away.
Taylor Fladgate's vintage Ports are always among the legendary wines. This hugely structured wine keeps the dense, perfumed tradition very much alive. Along with the power, it also has wonderful fruit, bursting out with blackberry jam. Even with all the fruitiness, it needs to age for decades.
Taylors (exported under the Wakefield Estate label) is a top-notch source for Cabernet Sauvignon. The 2004 boasts a big nose of cassis, mint or eucalyptus and a touch of roasted peppers. It's mouthfilling, with plenty of soft tannins, then finishes with more cassis and a hint of coffee.
Tazzelenghe is a fascinating red varietal from northeast Italy that almost faced extinction before it was rediscovered just a few years ago. It offers density and richness that is enhanced by red cherry and blackberry spice.
Te Awa's 2007 Syrah is a ripe, chunky example, with chocolate and plum notes leading the way, followed at some distance by hints of baking spices. It's firm and slightly dusty on the finish, yet mouthwatering at the same time.
Te Mata's Bullnose doesn't receive nearly the media attention of its flagship Coleraine, but it's a benchmark for Hawke's Bay Syrah—the violets and pepper on the nose couldn't be mistaken for any other variety. This is a bit creamy in texture on the midpalate but not weighty at all, more agile or spry, with a fine, silky feel on the finish. Drink now–2023.
Tea and root beer aromas carry a slight rubber slant. A choppy, angular palate is home to savory oak, berry and plum flavors. On the finish, olive and herbal fruit flavors are propped up by live-wire acidity. Drink this long-laster through 2024.
Tea leaf, cherry and sweet vermouth aromas precede lightly tart cherry, rhubarb and herb flavors in this lean, moderately tannic and un-oaky wine. It's appealing and appetizing in an austere way, giving just enough satisfaction.
Tea, spice and modest berry aromas make for a reticent nose. This feels jammy and spongey, while medicinal, herbal berry and oak flavors veer towards minty green and resin on the finish.
Tea, spice, tomato and dried-fruit aromas feed into a lightweight palate with slightly raw acidity. Snappy flavors of red currant and plum are clean, fresh and light. In a nutshell, that's what this Tupungato Pinot is about: freshness, femininity and dried red fruits. Drink through 2019.
Tea, tomato, baking spice and briny red-plum aromas lead to a creamy, almost candied palate. Flavors of plum and dried cherry carry plenty of oak plus pepper and spice notes. Finishing flavors of cocoa, nutmeg and clove are derivative of barrel aging.
Tea, tomato, raspberry and spice aromas are typical for Leyda Pinot. The body is a bit light and hollow, but that also means it's not heavy. Raspberry and spiced tea flavors control the palate, while plum, spice and light herb flavors work the almost dilute finish.
Teased in blackberry jam with a sizable structure and robust tannins, the wine combines 42% Petite Sirah with smaller amounts of Syrah, Pinotage, Primitivo, Zinfandel and other varieties into a straightforward package.
Tebavio Barolo from La Morra opens with a pretty garnet color and segues to bold aromas of sweet spice, clove, ground ginger, road tar, licorice and black fruit. It's a linear and dry wine with a brooding personality and tannins as tight as nails. It doesn't have huge volume in the mouth, nor does it need it. Drink after 2012.
Tech sheets hint at Stagecoach Vineyard being involved somehow in this Syrah, a chewy expression of coconut, smoke and game around a dense, concentrated body and well-integrated tannins. The finish is all about mocha.
Technically off dry, this has so much defining acidity that the sweetness is just detectable, serving principally to round out the lush fruits. Delicious, lingering flavors of tangerine, pink grapefruit and orange peel combine in a wine with a sensational yum factor.
Technically off dry, with 14 g/L residual sugar, this also boasts substantial acidity. The ripe fruits include spicy apple, Meyer lemon and orange marmalade, with a round, food-ready mouthfeel.
Technically proficient and showing a certain amount of style, this is a focused Cabernet with tart, tangy cassis and berry flavors. The barrel regimen adds bits of toast and mocha to the finish.
Technically, this Gewürz has a residual sugar of 0.8%. Taste-wise, that gives it a round, honeyed softness that nicely balances the high acidity, and makes the pineapple, guava and lychee flavors taste like they're baked into a rich, savory pie. An enormous blast of Asian spices kicks in on the finish.
Tedeschi's bright Ripasso offers vibrant tones of forest berry and bramble followed by sharp, crisp acidity that keeps the palate refreshed. The wine ends with medium, but persistent intensity.
Tedeschi's Ripasso offers unique aromas that recall forest berry, bramble, green spice and crushed bay leaf. It's a succulent and slightly sweet tasting wine with bursting fruit flavors and thick, chewy density.
Tedeschi is one of the benchmark producers of Valpolicella. This wine is bursting with fresh fruit intensity and lush background notes of spice, leather and moist pipe tobacco.
Tedeschi is one of the most respected winemaking families in Valpolicella but recently (over the past three or four years), they have adopted a much sweeter—and consequently more astringent—style of Amarone. It won't appeal to everyone, but the wine does offer bountiful aromas of dark fruit, herbs and green peppercorn.
Teetering aromas of apple, oak and mineral don't hold much sway, while the palate is both chunky and oversized, sizzling with acid. A muddled flavor of white fruit leads to a finish where nothing sticks out.
Teeters on the verge of complexity, with dry, spicy flavors of raspberries and cherries. Good Carneros acidity makes for a brisk mouthfeel. Should develop for a year or three in the bottle.
Temecula Valley-based Brookside Winery makes this nonvintage blend, a combination of Cabernet Sauvignon, Zinfandel and Petite Sirah. Moderately light in alcohol, it nonetheless imparts deep, dark fruit and a leathery juiciness, with Zin taking over on the finish.
Temecula veteran winemaker Phil Baily has cracked the code on making fresh whites in the region's hotter climes, and this blend of 64% Sauvignon Blanc and 36% Sémillon is a stellar example. Honeysuckle, candied lemon peel, fragrant chamomile and tart pear and apple scents show on the nose while the palate packs tangy honeydew, peach and citrus zest flavors. Bright acidity carries them into the finish.
Temecula vintner Phil Baily is one of this warmer region's strongest proponents for upholding complexity over ripeness. This bottling offers red currant, cedar, leather and minty chocolate on the nose, while the palate conveys lots of herbal influence, from peppercorn, licorice and dill to minty black raspberry and eucalyptus oil. All those elements need more time to integrate. Drink 2019–2023.
Temperance Hill grapes are sourced for this Pinot Noir project. Barrel spices dominate, with tart berry fruit in the background. It's a solid effort, though it thins out and feels a bit stripped in the finish.
Temperance Hill manager Dai Crisp and his crew make the wine they want to drink themselves. A bit of earthy rusticity informs the fruit-forward flavors. Tart and juicy black cherries are at the core, with a burst of citrus in the finish.
Tempranillo-dominant, there's also Grenache, Mourvèdre, Carignan and Syrah in the mix. Strawberry and red cherry pervade on the nose and palate, with sweet baking spice and pepper adding depth. Medium in weight, there's a decent tannic grip to offer support on the midpalate, transitioning to a soft, sandy exit.
Tempranillo and Cabernet Franc aren't often thrown together, but here the marriage works. The nose offers herbal, leafy aromas from the CF, while berry fruit and oak carry the rest of the show. The palate is slightly crisp and racy, but its lightweight character is welcome. This is yet another well-made, interesting wine from one of our favorite obscure Spanish labels.
Tempranillo brings its signature delicacy, acidity and cherry fruit. Syrah contributes the weight, black pepper, tannins and, in this case, a cool-climate note of roasted meat. The result is a beautiful and versatile wine, complex and dry, that will go with just about anything calling for a medium-bodied red.
Tempranillo could be an interesting variety in South Australia going forward. This rosé features hints of sous bois and cherries on the nose, then adds melon and spice notes on the palate. It's plump in the mouth, then finishes on a dry, silky note.
Tempranillo has become a mainstay red grape in southern Oregon, but it's a rarity further north. Light toasty fruit flavors suggest tart raspberry with a hint of wood from 14 months in 20% new American oak barrels. The low alcohol and high acid suggest that this wine should be consumed over the next two or three years.
Tempranillo is carving out an important role for itself in southern Oregon. This young wine has a strong mineral streak around flavors of wild berry, citrus oil, and chalk. A light and lovely tobacco scent adds interest.
Tempranillo is the most finicky major variety grown in California. It's almost impossible to get right, but when a winery succeeds, as Lee has with this bottling, the wine is delicious. It's brisk in Arroyo Seco acidity and bone dry, with a silky texture reminiscent of Pinot Noir, with which it might be confused for its cherry and persimmon flavors. The distinction is a sweet meatiness, like the char on the fat of a ribeye steak.
Tempranlillo is not the most common base for California rosé, but this might change some minds. It veers into the orange spectrum of pink color, and smells like a grapefruit spritzer. On the palate, there's lemon bar, almond paste, and bubblegum, but any perceived sweetness is wiped away by brisk acidity and a slightly bitter quality too. The layers of flavor are impressive.
Tempting aromas like fresh-baked bread and ripe figs lead to inviting lemon and pear flavors in this full-bodied and nicely layered wine.
Tempting aromas like vanilla and coconut lead to ripe, opulent plum and blackberry flavors and a sensation of sweetness in this full-bodied but smooth and gentle wine.
Tempting aromas of cherries, raspberries, earth and light spices precede lively flavors of cherry, cinnamon and clove. These partner with medium body and a gentle texture that has just a touch of crispness and tannin.
Tempting fruit and spice aromas come up with the finely textured bubbles. The flavors are layered, intricate and rich, suggesting red cherries, crisp apples, cinnamon and more. A light salmon color makes this look like a rosé but it's not labeled as such. It's generous, complex and delicious.
Tempting in raspberry, vanilla and spice, Wood's Clone 30 Cabernet Sauvignon is fully formed, rich, and slightly oaky with a finish of tobacco pipe.
Tempting oak flavors spice up this full-bodied, deeply colored and moderately tannic wine. It smells like clove, cinnamon and nutmeg, and these spices also enhance the black cherry and blackberry flavors.
Tempting oaky aromas and flavors in this full-bodied and tannic wine run the gamut from clove to nutmeg to cinnamon and wood smoke, backed by low-key dark-fruit flavors. It's a nicely built, complex and satisfying wine.
Tempting spicy aromas like cedar and clove lead to rich but bright fruit flavors shaded by smoke and black pepper. This wine has commendable complexity without going over the top, and a nice, firm texture of fine tannins and good acidity for balance.
Tempting vanilla and nutmeg aromas and ripe pear and pineapple flavors animate this full-bodied, smooth and delicious wine made with 75% Chardonnay plus Sauvignon Blanc and Viognier. The generous fruit and oak components are layered and creamy in texture.
Tempting, slightly nutty aromas and a firm texture characterize this light-bodied wine. With time in the glass, attractive doughy nuances and hints of caramel and toasted almonds join the apple flavors.
Temptingly ripe aromas and flavors make this a very generous wine. It also has some complexity due to a slight earthy, savory accent in the aroma that returns on the finish. Medium to full bodied, it will pair well with robust, meaty dishes and will be perfect for sipping after a meal.
Ten is Sea Smoke's biggest Pinot, a barrel selection chosen for sheer volume. It easily handles its 100% new oak coating. Needs decanting; even 15 minutes in the glass brought a unifying process, integrating the cedar and smoke with the explosive blackberry, cherry and chocolate fruit, and revealing the rich, dense, satiny texture. Should age well for up to eight years.
Ten months of wood aging has given this wine richness and fine spiciness. It is rich while still textured with minerality and tight citrus flavors. With its juicy acidity, the wine will age. Drink from 2018.
Tender apple and pear notes make for a fresh, crunchy toned-down palate. The fresh fruit is highlighted by lemon freshness; likewise the almost fizzy midpalate finishes with off-dry lemon hints.
Tender but rich notes of damask rose dominate the nose. They are joined on the palate by a textured, almost phenolic mouthfeel in which fresh citrus vibrates and swings along with just off-dry notes of ripe stone fruit. This lush but still toned wine will come into its own with rich, soft-rind cheeses or spicy Asian fare.
Tender hints of strawberry arise on nose and palate. This is slender but rounded and beautifully dry. It edges up towards elegance on the finish.
Tender notes of citrus appear at first through a veil of yeast. Their zestiness then fills out with subtle, earthy spice. On the light, dry palate, the true subtlety hits: wafts of lemon, aromatic wild thyme, Seville orange zest, fresh apple peel and wet stone. The delicacy of the concentrated body is astonishing, with a central vein of lemony freshness that provides a focal point. So subtle, so layered and alive: with every new sip new nuances occur.
Tender notes of elderflower fill the nose with an almost confected note. The palate is fresh, crisp and clean with the same aromatic swing. A summer wine to be drunk as soon as possible for fragrant refreshment.
Tender notes of freshly cut juicy pear appear on the nose. The palate portrays the same appetizing fruit on a taut easy palate. The slight residual sweetness just boosts fruit flavors but still finishes dry.
Tender notes of honeysuckle and rose rise from the glass. On the palate they perfume the generous peach and mirabelle plum fruit, supported by some residual sweetness. This strikes a very harmonious balance between tender opulence an sprightly freshness. The finish is intense, tangy, medium sweet and superbly balanced.
Tender notes of lemon and glorious freshness are first apparent on the shy nose but achieve their full expression on the slender, dry and incisive palate. The purity of the lemon zest notes tingles on the tongue and creates a streamlined, refreshing dynamic. This is clean and invigorating with its uncompromising bright freshness that lasts and lasts. This is lovely now but has huge promise. Drink 2017–2037.
Tender notes of lemon on the nose segue into riper citrus notes on the palate. This is a taut but textured wines which has a concentrated palate with an almost oily feel. Zesty lemon notes provide freshness. The finish is dry and lasting and this is sure to develop over the coming years. Drink 2017–2025.
Tender notes of orange peel and pear skin reach the nose. The palate shows a vivid note of orange peel, with an herbal hint of mint and a wonderfully light, fluid touch. There is concentration but also poise, absolute dryness and wonderful length. There is an elegant touch that makes this all the more seductive, especially on the tingling zesty finish. A total joy. Drink 2017–2030.
Tender notes of red apple skin and bottled strawberries are pulled into focus by zesty citrus. The bone-dry palate reveals more bottled but wonderfully tart strawberry flavors and finishes in a very linear, refreshing and light-footed fashion.
Tender notes of ripe Mirabelle plum play on the nose alongside an earthier element. The palate becomes fuller and fruitier, expressing more of that juicy Mirabelle on its lemon-toned and streamlined body with a zesty texture. The finish is lip-smacking and bright, echoing with lemony fruit.
Tender notes of ripe, juicy pear with more golden inflections of ripe yellow plum and peach on nose and palate close into a central seam of bright, sprightly and immensely toning acidity. Lightness, concentration and lip-smacking freshness are framed by rounded fruit. Structure and grace signal ageing potential. The finish is wonderfully dry and full of verve.
Tender notes of strawberry and lemon play on the nose of this wine. On the palate, the lemon note takes over, playing against frothy, fine fizz on a light but full-flavored, textured body. The yeasty backdrop is reminiscent of rye bread. Bright, pure lemon shines on the long, refreshing and dry finish.
Tender notions of ripe pear make for an enticing nose. The palate has apple freshness and a rounded earthy aspect, despite its lightness. Drink soon.
Tender pure peach and fine spicy notions of grapefruit zest unite to create a very inviting nose. The leafiness of fragrant citrus foliage adds extra charm. All these notions continue to play on the very zesty, thoroughly aromatic palate. Citrus flesh and peel shimmers and swirls across mind and palate, creating a dreamy, heightened cloud of fragrant freshness. The palate is just off dry and lip-smackingly bright and fresh. A triumphantly long finish adds the allure of blood orange to this seductive, aromatic wine and makes it utterly irresistible. Drink 2017–2037.
Tender, fresh notes of arugula, green pear and grapefruit on the nose acquire a creamier, softer aspect on the fresh, slender but very pliable and fruity body. Easy to drink and easy to like.
Tender, fresh yeasty notes play among citrus, insinuating stones and ripe, yellow plums that unfold completely on the slender but ripe palate. Lemon blossom and fresh lemon juice keep a tight hold around the burgeoning plum fruit. Underneath it all is comforting and grounding earthiness. While its aromas soar, this wine keeps both its feet firmly on the ground.
Tender, freshly cut yellow pears and yellow plums play on a rounded, rich and almost oily palate that remains dry but expresses richness in terms of texture and mouthfeel, edged with earthy and nutty notes. This finishes exquisitely clean.
Tender, friendly hints of juicy pear beckon. The palate follows with more oomph and lots of lemon freshness. There is a lovely textural element to the crisp midpalate and edges of peppery herbs everywhere that haunt you long after the lip-smacking finish.
Tender, teasing perfumes of ivy leaves and citrus with riper notions of pear, yeast and grapefruit peel make for a complete, spicy palate. The phenolic midpalate has a counterpoint in the zesty acidity. Good now, but will develop.
Tense and dark, this has firm, dry tannins that overlay black plum skin and black fig flavors. The wine shows richness but also a foursquare solid structure and weight that is balanced by a final sweet, satisfying juicy acidity.
Tense and firmly tannic, this wine is still very young. Berry and black currant fruit are still dominated by a dry character. The wine will take time toward its slow maturity.
Tense and full-bodied, Summit is from all Calera clone vines that deliver seductive elegance and earthiness. Cranberry and red currant follow aromatics of herb, dark cherry and classic Russian River cola spice. All the flavors develop further in the glass.
Tense and structured, this is a firm, concentrated wine from the top vineyard in the appellation. It has tight acidity as well as red-currant flavors. The structure is still firm and condensed, and the wine will need time. It has potential; drink from 2019.
Tense and tannic, it's very dry initially, before opening up to show its rich blackberry and plum flavors. The structure is impressive with wood spice layered with tight fruit tannins. Worth aging for 3–4 years.
Tense with acidity and dense in firm tannins, this fun, affordable wine needs time to unwind after opening. Once aired, it shares notes of black tea, licorice and a twine of leather around thick, shy fruit, most notably cranberry.
Tense, dry wine that brings out all the minerality of the Käferberg Vineyard. This is an impressive, ageworthy wine, dominated at this stage by citrus and green apple flavors. Likely to age over many years with its structure intact.
Tensely mineral, this is a tight, crisp wine. The palate ranges from pink grapefruit to a more steely, stony texture. The acidity shooting through the wine is well in balance with the fruits and structure. It could go through 2015 to be even better.
Tentative notes of pebble and strawberry show shyly on the nose, on the palate they dominate the light body with its barely-there tannins and slender frame. This is a light-footed Pinot Noir that brings you a welcome dollop of refreshing red fruit.
Tenuta Belguardo is one of the best wines from Maremma in southern Tuscany. It shows intense aromas of black cherry, chocolate, tobacco and spice. In the mouth, it's soft, supple, silky and shows great length.
Tenuta Cantalupi is an offshoot brand of Conti Zecca in the Salento area of Puglia. This lean wine delivers easy berry aromas and a slight touch of toasted almond, with fresh berry flavors on the finish.
Tenuta di Sesta is run by a perfect father-mother-daughter-son team and is located in one of the least-traveled corners of Montalcino. The 2007 Brunello delivers sweet oak tones that drive the initial bouquet and are soon followed by bright cherry, vanilla bean, sweet mocha and rum cake. Pretty balsam notes at the back will undoubtedly increase and evolve with age. Cellar this wine 10 years.
Tenuta la Fuga (from Tenute Folonari) shows the best of the 2008 vintage with dark fruit nuances of candied fruit, rum cake, pomegranate juice, cassis and blackberry. You'll also find polished mineral nuances, cola, ginger and Spanish cedar. It shows intensity in the mouth, firm tannins and bright acidity. Cellar this wine 10 years.
Tenuta Luisa brings us a crisp and fresh Sauvignon with bright aromas of passion fruit, tomato leaf and white flower. There's a slightly creamy or rich feel in the mouth that is characteristic of the rich vineyard soils of northeast Italy.
Tenuta Rapitalà steals the scene with this stunning warm-climate Chardonnay. The wine shows huge intensity and persistency, with lingering tones of apricot, vanilla, exotic fruit, pineapple and a touch of toasted almond. It's a sophisticated effort that raises the level of Sicilian winemaking.
Tenuta Secolo has aged beautifully over the years to culminate in the full, round and intense wine it is today. There's heft and brawn here supported by cola, cherry liqueur, black licorice, earthy tones and a distinct note of natural rubber or Band Aid that only adds to the complexity. It's full and tasty with a long finish of candied fruit.
Tenute Folonari has produced a Bordeaux blend that is definitely on the ripe side. The wine is a touch jammy, with mature cherry, strawberry, plum, blackberry tart, tobacco and chocolate fudge. The mouthfeel has a dense, gritty texture.
Tenute Silvio Nardi offers a subdued and elegant interpretation of Brunello with classic aromas of ripe berry, plums, black cherry, spice and lingering minerality. The feel in the mouth is streamlined and tight and this well-focused wine promises to pair with handmade pasta and gnocchi.
Teriyaki chicken and Chinese roast pork are just two umami foods that come to mind to pair with this spicy, fruity and exuberant young red wine. A Merlot-based Bordeaux blend with Sangiovese, it's rich in cherry, bacon and pepper flavors.
Terlato has mastered the art of crafting Bordeaux-style red wines that scream Napa Valley. The style is the modern one of exceptional ripeness, softness and sweetness, generously oaked and slightly high in alcohol. Here, you'll find deep flavors of blackberries, mocha, black currants, olives and toast. It's ready to drink now, and should develop in the bottle for at least 10 more years.
Terlo Ravera shows a pretty garnet color with ruby highlights and offers penetrating aromas of red fruit, spice, cola and chopped mint. There's a smooth and silky sensation in the mouth and the wine's solid tannins create a sturdy backbone.
Termes always delivers a full taste of Toro at an affordable price. This vintage smells deep, cool and full of cola, rooty blackberry and fine herbs. A flush mouthfeel is tannic but manageable, while ripe, baked flavors of blackberry are savory on the backside and finish lush and deep, with lasting hard tannins. Drink through 2020.
Teroldego is a fantastic red grape located in select areas of northern Italy. This expression opens with aromas of hearty blackberry, savory spice, leather, prune and tobacco. It finishes bright, bold and spicy.
Terpenes and other gritty aromas control a nose that's fresh but short on fruit. This blend of 85% Torrontés and 15% Riesling is made more vital by angular citric acidity. Mildly pyrazinic green flavors are offset by passion fruit and lychee notes prior to a crisp, racy finish.
Terra di Lavoro (a blend of Aglianico and Piedirosso) is packaged in a handsome bottle and opens with inky, dark richness. The well concentrated wine is redolent of espresso bean, rum cake, chocolate, leather and moist pipe tobacco. The sweet tannins are very astringent still so give this wine time to soften.
Terra di Siena is an easygoing Tuscan red that begs for a pairing with cheesy pasta or risotto. The fat element in those foods would be balanced by the wine's fresh acidity and easy berry flavors.
Terra di Vulcano is a base line of wine from Bisceglia. The Agliancio del Vulture offers aromas of raspberry, strawberry, Indian spice and although the wine is big on ripe fruit flavors, it doesn't taste jammy or cooked.
Terra is the less expensive red from Monteverro, made with a Bordeaux-inspired blend of grapes. This debut vintage shows green spice, black fruit, Greek olive and moist clay. It's an impressive wine, with a thick and determined style.
Terra Rossa (red earth) Riserva really does recall moist soil aromas with iron-rich notes of rust, clove and red berry fruit. Those warm, earthy tones are backed by mouth-freshening acidity.
Terra Rossa is a bright and polished Brunello with pretty aromas of spice, anise seed, blackberry, cherry and cola. There's a note of sour cherry on the close and the wine shows bright acidity that would pair well with succulent meat and cheesy pasta dishes.
Terra Rossa Riserva is a bright, compact Sangiovese-based wine with aromas of ripe berry, moist earth and pipe tobacco. That earthy quality is nice, and suggests a pairing with whole-grain pasta with cheese.
Terra Rossa Riserva shows structure, concentration and chewy fruit flavors that last long on the finish. This is the kind of wine you'll want to pair with succulent steak or pork chops on an open grill.
Terra Solinas is a genuine and straightforward Ripasso with aromas of black cherry, tar, moist tobacco and dried prunes. It offers density and long-lasting flavors of candied fruit and dried currants.
Terra Valentine's Pinot boasts fruit with long hangtime, and ripe flavors of raspberry and pomegranate. It's rather soft and oaky though so drink now.
Terraced vineyards with poor soil allow the Riesling to struggle as it ripens. This gives terroir-driven mineral tension to this tight, coiled wine, full of acidity and grapefruit flavors. The aftertaste is so fresh that the wine seems to just float away.
Terrae Dei is a simple wine with bright fruit and a clean, berry-driven palate. Pair this wine with spaghetti and sauce stewed with cubed bacon bits.
Terrae Dei is a value wine from Sicily with fresh aromas of citrus, almond and honey. This is an easy, no-fuss wine that would pair well with pasta salad.
Terrale Oro is a perfect pasta or pizza wine to drink on nights at home with family and friends. It delivers bright red fruit, blackberry and almond paste.
Terrale Oro is a simple, somewhat watered down expression of Nero d'Avola that would pair well with easy pasta dishes or take out pizza. Cherry, blueberry and almond flavors characterize the palate.
Terrale translates as “product of the earth,” and that’s about all one can say about this wine. The grapes used are Catarrato, a white variety indigenous to Sicily, and the ubiquitous Trebbiano. A light apple nose starts it off, and the structure is good, with adequate acids. However, the finish is short and lacks flavor.
Terrassen are the equivalent of hillside vineyards, producing the best fruit in the Kamptal. This delicious Grüner is balanced, heading toward rich but steering clear of too much. The white fruit flavors are spiced up with pepper, while the acidity keeps the whole thing crisp and fresh.
Terrassen means a blend of wine from different vineyards. This crisp example is lively with acidity and green fruit flavors. It is very pure, bright and ready to drink. Screwcap.
Terrassen wines are blends from vineyards across the lower slopes of the Wachau hills: the easy-drinking side of the region. This fresh, floral, crisply acidic Riesling exhibits the style well, with its tight texture over fragrant green fruits. There's delicious acidity to finish. Screwcap.
Terre di Giumara is a fresh and tight white wine with bright yellow fruit, peach and honey-roasted almond. The wine is full and ripe, with a touch of piquant spice on the close.
Terre di Giumara is a line of value wines. This Nero d'Avola offers bright aromas of berry, cassis, fennel, moist earth and almond that recall the natural fragrances of Sicily. The wine is simple, fresh and clean on the close.
Terre di Giumara shows dark concentration and savory aromas of forest floor, barbecue sauce, blackberry and button mushroom. Bitter almond appears on the close and there's a touch of tight astringency as well.
Terre di Tufi is a rich and substantial white wine from Tuscany that ventures far enough in its pairing capacity to match toasted crostini with truffle oil, chopped tomatoes or chicken liver paté. It boasts tones of vanilla, pineapple and toasted nut with loads of persistency and intensity to move it forward.
Terre Magre (“thin soils”) refers to the gravelly soils that characterize the Friuli Grave area of northeast Italy. This light and feminine expression of Sauvignon does deliver bright notes of lime, papaya, cut grass and wild sage.
Terre Magre is a tight and focused white wine with dusty mineral notes backed by peach, lemon and white flower. The wine is simple and easy with a lively fragrant quality that keeps it cheerful and light.
Terre Rouge's annual best of the best barrels is luxurious in leather and smoky oak, grippy tobacco flirting through the midpalate through to the end. Concentrated in brambly black fruit and a core of gamy meat, it'll expand its world in due time, the layers of complexity like an Escher sketch, with no discernible end.
Terre Rouge's Ascent is, as intended, indeed its best of the best, from a selection of worship-worthy sites strewn across the Sierra Foothills. With deep layers of black pepper, roasted game, leather and a mouthful of dust, it's structured, balanced and intense, and full of concentrated fruit. Give it 7–10 years or plenty of air before enjoying with a dish of herb-encrusted meat.
Terre Rouge's loftiest undertaking every vintage, this Ascent is a blockbuster. It's gorgeously spicy and floral, with dark notes of pepper, violet and herb that will live long and prosper in time. Grapes used for this bottling are sourced from cool, high-elevation vineyards, providing the wine perfect balance between big, bold fruit and provocative acidity.
Terre Rouge's yearly blend of Marsanne, Roussanne and Viognier is always a delightful wine with food. This vintage opens with a pleasant hit of pear followed by spring flowers and delves into creamy textures and layers of honeysuckle and orange rind in the midpalate.
Terredora is a dynamic, family-run winery with deep roots in Irpinia wine tradition. The Fiano di Avellino opens with mature yellow and exotic fruit aromas with background notes of dusty mineral and crushed granite.
Terrific Pinot Noir—balanced, dry and complex, showing exuberantly delicious fruit. The flavors of cherries, raspberries and mulberries are complexed with minerals and herbs, and the wine feels clean and silky. Should develop bottle nuance over the next 4–5 years.
Terrific structure on this well made wine. You'll be impressed by the rich tannins and fine acids. Caresses the palate with gentle smoothness. But be forewarned, this wine is lean on fruit. It's herbal and earthy. But it shows that a Napa red doesn't have to be fruit bomb to be elegant and delicious.
Terrific, from its nearly indefinable aromas akin to Cloud Ear fungus to its intensely sweet yet racy palate. Dried apricot, peach and pineapple flavors give it substance without excessive weight, finishing long and intense. Drink now–2030.
Terrine is a 50-50 blend of Sangiovese and Canaiolo with a sweetish note that characterizes its nose. Aromas of honey-coated almond, cocoa butter, caramel and cherries take center stage.
Terrunyo is arguably Chile's best SB. This vintage gets going with a touch of green bean but also plenty of passion fruit and pink grapefruit. The palate is ripe, crystal-clear and tangy, and the passion fruit and citrus flavors really drive it home. Expect a racy wine with dynamic pineapple and grapefruit as its cornerstones.
Teso la Monja is the new Toro winery from the Eguren family of Rioja fame (former owners of Numanthia-Termes in Toro), and it's proof that no beat has been missed since they sold out to Moët Hennessy. Expect dark, intense black fruit aromas and flavors mixed with heat, tannin, cola and spice. Some oak creeps out on the finish, but overall this is a lovely, bullish Toro. Drink now through 2014.
Teso la Monja picked a good vintage to introduce this entry-level Toro. Romanico is big and candied on the nose, with floral berry aromas, milk chocolate and a touch of raisin. On the palate, spunky berry fruit flavors blend with juniper notes, while the finish delivers herbal leftovers, a pinch more juniper and commendable length and smoothness.
Testarossa's annual best-barrel offering starts with broad aromas of violets, blackberry tea and anise on the edges. It's a lighter Pinot density-wise, very soft and expressive with purple fruits, black olive and a fennel-powered acidify on the finish.
Testarossa's single-vineyard expertise shines on this wine from Rosella's, which is fresh and alive on the nose with ripe nectarine and grapefruit peel. The acidity carries prominently on the palate, but the ruby-red grapefruit elements are not sharp, possessing both sweet and savory sides and finishing with some bitterness. Serve with honey-glazed seared scallops.
Testarossa's track record with this wine has been on an upward spiral. The '06 shows the winery's usual deft hand at crafting delicately structured, elegant but powerfully flavored wines. Cherries, black raspberries, currants and blood oranges flood the mouth, ending in a swirl of clove and anise. Best now–2010.
Testarossa blends this wine from grapes sourced from multiple vineyards. It's pretty tasty with a palate that's dry, silky and tart with acidity, along with flavors of cherry, cranberry, mushroom and lush oak. Drink up.
Testarossa has an incredible track record with Bien Nacido Pinot Noir, and in 2007, they've produced as fine a wine as they've ever done. It's dry, crisp, silky and just wonderful in the mouth, with rewarding flavors of cherries, currants, cola, licorice, sautéed wild mushrooms, balsamic and pepper. Terrific and complex now, and should slowly age for at least sic years.
Testarossa is better known for Pinot Noir, but their Syrahs, and particularly those from Garys' Vineyard, are some of the best around. This 2009 is delectable now for its sheer drinkability. It's rich and luscious in blackberry, blueberry, smoked meat, pepper and earthy tobacco flavors, wrapped into smooth, complex tannins.
Testarossa reserves their most expensive wines to a best-barrels blend that usually bears a statewide appellation, a practice that is rare if not unique among California wineries. The '07 Niclaire is vast in currants, rhubarbs, cola and cedar, with sizable but finely meshed tannins, and the tart acidity that marks all of the winery's 2007 Pinot Noirs. It's drinkable now, but just barely, so decant. But will benefit from up to six years in the cellar.
Tettineive Barbaresco shows nice integration of wood and fruit. The wine offers elegance over intensity and although all the aromas are clean and correct, there is a slight point of dried dill or chopped herb in the background.
Textbook aromas of lychee and quince jelly open this spritzy Asti-styled Moscato. Despite its bubble content, this is smooth and easy in the mouth. Creamy, sugary flavors of lime, lychee and melon finish easy. This should appeal to Moscato fans.
Textbook Brunello nose from a warm vintage. It grabs from a wide array of elements at its disposal, with balsam, cola and humus, backed by ripe fruit and dark cherry. More layers appear as leather, earth and cured meat. Great complexity and balance. Closes elegant, fresh and clean.
Textbook Duero Valley aromas of licorice root, cola, peppery spice, blackberry and vanilla are complete and cover all the bases. While this is medium to full in body and weight, it is racy due to pulsing acidity. Flavors of toasty oak and vanilla are compatible with tart berry and plum fruit, while this is lithe and bolstered by acidity on the finish. Drink through 2027.
Textbook entry-level Riesling, tightly coiled and medium-bodied, with lovely tension between sweet green-apple fruit notes, minerally hints of crushed stone and zesty acids that recall pink grapefruit. Drink now.
Textbook floral aromas take on both ripe tropical notes and a sharp citrusy-herbal character. This moderately sweet Muscat displays a supple, round feel in the mouth, with melon and orange-lime flavors and a slightly bitter finish.
Textbook fruchtig Riesling—but with the volume turned up to 11. The flavors of honeyed apple, nectarine and lime are sweet and the wine round and plump in the mouth, but then electric acids kick in, providing great balance through the long finish. Exciting to try now, but this wine should age 10-plus years without any trouble at all.
Textbook Howell Mountain Cabernet, classic in the volume of its tannins and the intensity of its fruit. Massive and delicious in blackberry, currant, dark chocolate and oak flavors that sink down into the palate and stay there. So good now, it's hard not to drink, but should develop bottle complexity over the next 10 years.
Textbook Jamet, with flamboyant swirls of cracked pepper, grilled meat, plum, berry, black olive and espresso finishing long and silky. It's not the biggest or baddest Côte Rôtie, but it remains a benchmark for elegance and balance. Drink now–2027.
Textbook Maipo aromas of herbal berry fruit, olive, tobacco and earth carry the nose. Feels good and tastes sweet and ripe, with herbal-leaning flavors of cassis and blackberry. Finishes smooth, with carob and more herbal character.
Textbook Moscatel aromas of lychee, honeydew and gardenia lead to a foamy, fresh palate, with coarse, heavy bubbles. Typical tropical flavors of lychee, banana and mango are sugary sweet, then quiet on the finish.
Textbook Napa Cab. It's dry, smoothly tannic and subtle, with blackberry, cassis and dark chocolate flavors nicely intrigued with herbs, tobacco and cedar. Just delicious now and for the next few years.
Textbook Napa Merlot. Flavors of green olives, blackberries,white chocolate and herbs, with a slight meatiness, are wrapped in delicate, fine tannins. The wine is very dry and feels great in the mouth. Has the stuffing to improve in the cellar for a few years.
Textbook Napa Petite Sirah—rich, smooth and insanely delicious. Chocolate blackberry jam, spiced plum pudding and toasty oak flavors, are wrapped into thick, velvety tannins. What a great summer barbecue wine, or with mid-winter short ribs of beef. Terrific now, and will age for a decade or more.
Textbook Rioja gran reserva in every way. It's light and smoky smelling, with brown sugar, fine cologne and cedary aromas. Generous but well-cut in the mouth, with fig, mushroom, raspberry and spiced plum flavors. Fresh on the finish, with light herb flavors and good weight. Drink now through 2018.
Textbook RRV Chard reveals green apple and intense spice, white peach and honey flavors, generously wrapped in smoky oak. Has a real richness and creaminess to the texture. Finishes too sugary, but has a lip-smacking quality many will admire. —S.H.
Textbook RRV Pinot Noir, a red wine for Cab and Merlot lovers who want to graduate to this great grape. Dry and full-bodied, it actually has some pronounced tannins, with currant and bitter cherry skin flavors and darker, complex notes of pine sap, balsamic and black pepper.
Textbook Russian River Pinot Noir, this is bone dry, elegant and lightly silky, with complex flavors of sour cherry candy, cola and sandalwood. Drink now–2015.
Textbook Russian River Pinot, an absolutely delicious wine that pleases every which way. Dry and crisp in acids, light and silky in the mouth, its flavors are complex, suggesting ripe, mashed cherries and raspberries, cola, vanilla, cinnamon spice and smoky oak. Drink now.
Textbook Russian River Zin, this is a big, powerful, lusty wine, with a briary, brambly profile. It's enormously complex in flavor, offering notes of fresh summer berry, cola, licorice, dark chocolate and leather that are delicious and savory. It's also a little overripe, which brings raisin and prune notes. It's a great barbecue wine.
Textbook Santa Lucia Highlands Pinot, big and bold, yet with great textural balance and complexity. Strikes the palate with concentrated cherry, red currant, licorice, orange zest, root beer, clove, cinnamon and pepper flavors that are totally dry, with a full-bodied weight.
Textbook Sonoma Petite Sirah, midnight black in color, high in alcohol and enormously thick in blackberry, cassis and chocolate, with a bacony, funky note of cured meat. It's delicious now with richly-flavored meats and cheeses.
Textbook Verdejo aromas of tangerine, passion fruit and grapefruit are simple and clean. A light, zesty, slightly spritzy palate frames flavors of grapefruit, lemon and orange pith. A mix of tropical and citrus notes drives a snappy but ordinary finish.
Textural and beautifully detailed, this offers front-loaded flavors of cola, cocoa, graphite and tobacco, wrapped around blackberry and black-cherry fruits. Despite the relatively steep alcohol, this drinks in a lighter, more elegant, yet quite showy style.
Textural and leesy, this refreshing Chardonnay also has a pretty, toasty nose. The mouthfeel and barrel notes compensate for the rather light, generic fruit.
Textural and spicy, this has a subtle mix of herb, salts, stem, leaf and wild berry flavors. It's fascinating and complex, with the sort of mystifying sex appeal that only Pinot Noir seems to be capable of. It spent 18 months in 30% new French oak to good effect.
Texture and spice are the main features of this concentrated white with citrus zest on the palate. The aromatics still need to wake up; with time, they will shine. For now, grapefruit zest will suffice.
Texture rather than aroma is the main appeal of this slender white. The nose is restrained but the palate has spicy hints of pepper. While citrus dominates, it also shows a riper notion of tangy passion fruit.
Texture rather than fruit is in the foreground. A peppery core is buffered by ripe phenolics and some creamy lees that make for a round and versatile white.
Textured and beautifully balanced pear fruit shows glimpses of marzipan and candied peel on a palate guided by sheer, zesty citrus acidity.
Textured and lengthy, this full-bodied reserve-level wine is soft and round on the palate, expressive in black olive, black cherry, mocha and vanilla. It offers impressive richness and leathery grit on the palate.
Textured and medium bodied, this wine has a simplicity of citrus and peachy stone fruit buoyed by bright acidity. Fermented entirely in stainless steel, it was aged in concrete, stainless steel and French oak. It displays the concentration of the vintage.
Textured and mineral, this crisp wine has some lively acidity as well as raspberry fruitiness. It's totally ready for the summer.
Textured and with a tight minerality, this is also a potentially generous wine, spicy and showing a creamy character from the wood. Lively acidity cuts through the texture with delicious fruitiness coming from behind to give a lift to this young, still very fresh wine. Drink from 2018.
Textured in bold cranberry and strawberry fruit, this older Pinot still offers plenty of fruit and weight, though neither will necessarily last much longer. It shows a softness, and streaks of herb and allspice, too. This wine offers a chance to travel back in time to a healthy vintage for Anderson Valley and see the intermingling of savory with sweet.
Textured richness with the flavor of juicy, yellow pears makes this a rounded but zesty Riesling with great, lemony focus.
Textured vanilla-cream and green apple appear initially in this wine, which offers plenty of weight and structure around a core of balanced acidity and fresh lemon zest. Cardamom and vanilla play at the edges alongside elements of savory brine and white flowers. The oak presence is subtle.
Textured wine, the crisp white fruits are tight against acidity and spice. It fills the mouth, broadening into a wine that becomes creamy, with wood and green plum skins giving structure. This is another example of how a lesser appellation can shine at the hands of a master vigneron.
Textured yet full bodied, this is a rich wine from a small 17-acre estate. The toast note shows strongly, but it's still in balance, resulting in yeast and croissant flavors as well as tropical fruits. For aging over the next 2–3 years.
Textured, dry rosé that reveals its rich character slowly. The Sumeire family, making wine at Coussin for 200 years, has mastered the production of a serious, food-friendly style of rosé.
Textured, full wine, ripe in character, full of fragrant apple and quince flavors, tightly layered. It's a concentrated wine, dense in character. The flavors go right down into the heart of the wine. Drink from 2016.
Textured, mineral and tight wine, its crisp acidity a refreshing feature. It's very fresh, terroir-driven, a wine that shows its origins right up front. Apples and citrus add to the bright, fruity nature of this wine.
Textured, spicy and exotically scented with red and black fruits, pepper, ground coffee, cinnamon, saffron and chocolate powder. It's a delightful and complex wine, just under 15% alcohol, balanced and showing lots of plummy fruit that is backed with polished tannins and natural acids.
Thank goodness for acidity. It rescues the ripe, orange and tropical fruit, vanilla and oak flavors of this wine and provides a modicum of balance. Fine for drinking now with Vietnamese fare, or a fried chicken picnic.
Thank goodness this rosé is bone dry for a change, when so many California blushes are sugary sweet. It also shows a bite of acidity and tannins. The flavors range from mineral and rose petal to cherry and herb tea.
Thanks to 36 months of careful oak aging, this hearty Brunello opens with a dark, inky color, deep extraction and intense aromas of black cherry, chocolate, rum cake, cinnamon, mesquite and wet stone. Pair it with hand-made pasta and shaved black truffles.
Thanks to a special clone of Sauvignon, Giorgio Colutta has successfully paired this international variety to his unique territory, creating a distinctively Italian wine. Fresh aromas include citrus zest, wild sage, chopped herbs and kiwi yet the sharp edges you might find in French or New Zealand versions are absent. The wine boasts good acidity and a bright, zesty finish that cleans the palate and would pair perfectly with vegetable based exotic appetizers. Fire roasted eggplant with cumin, potato samosa or red lentil patties would stand up to the wine's gentle aromatic intensity.
Thanks to careful clonal selection, this bright Vermentino shows a pristine quality. It is redolent of pear, peach and honey, and it shows a touch of dried herb on the finish.
Thanks to careful oak aging, Monte Zoppega is a dense, aromatic Soave Classico with lingering tones of butter, almond, melon and apricot. The natural density here would pair with chicken in cream sauce.
Thanks to eight years in Vin Santo's traditional caratelli barrels, this sweet blend of Trebbiano and Malvasia offers a dark, golden-amber color, bearing intense aromas of dried apricot, candied fruit, honey and toasted almond.
Thanks to having some of the highest vineyards in Montalcino, Biondi Santi was able to make a stunning Riserva in the hot and forward 2007 vintage. It opens with aromas of forest floor and dried rose petals. The palate showcases concentrated wild cherry and cinnamon-spice flavors alongside bracing tannins. The wine already boasts impressive depth and structure as well as remarkable freshness for the vintage, but give it time to fully develop. Drink 2017–2037.
Thanks to its bright perlage and sweet floral bouquet, this could be served at an outdoor summer cocktail party. This is an easy wine that expresses the cheer of Italian sparking wine.
Thanks to its buoyant aromas of field flower, green apple, pear and dried sage leaf, you could definitely describe this as a multidimensional wine with noticeable elegance. There are musky, sweet fruit flavors on the finish.
Thanks to its dense clay soils, the Brunate cru delivers wines with high color saturation and aromatic caliber. This Barolo offers layers of black fruit, plum, spice, tobacco, cola and dark chocolate. The wine is firm and finely textured with power, dimension and personality on the long finish.
Thanks to its large case production, this crisp Greco di Tufo should be easy to locate at your local wine store or supermarket. It offers a wonderful introduction to southern Italian, volcanic soil winemaking thanks to drying mineral tones, pear and apple.
Thanks to its many years of bottle aging, this savory offering shows a sweet spice aroma, with candied raspberry and cinnamon overtones. The structure is firm and steady, but there is a polished, smooth quality to the tannins.
Thanks to its plush and velvety nature, this is a wine with universal appeal. Barolo Bricco Sarmassa opens in big fashion with aromas of black cherry, Indian   spice, vanilla and dark espresso bean. It's tight and tannic in the mouth but, fundamentally, the wine's saving grace is that it's never too extracted or overblown.
Thanks to its silky mouthfeel and balanced acidity, this renders a sensation of elegance and finesse. There's pulp and dimension on the nose with layers of red currant and underbrush.
Thanks to its vertical aromatic delivery, you can enjoy this sparkler's upfront fresh notes of green apple, peach, crushed white pepper and mineral. Beyond those is an extra layer of honey and toast thanks to some oak aging; bubbly effervescence adds a piquant touch on the palate backed by sweet fruit flavors.
Thanks to long maceration and fermentation on the skins, this has heady aromas of Spanish broom, acacia, yellow stone fruit, grilled herb and a whiff of baked bread. Round, savory and fresh, the intriguing palate has an impressive depth of flavors including ripe yellow peach, mature yellow apple, lemon drop, toasted almond, flinty mineral and an earthy note of tilled soil. Tangy acidity brightens the finish.
Thanks to long oak aging, this hearty blend is packed tight with aromas of chocolate, ripe cherry, leather and tobacco. It's rich and thick in the mouth with a touch of bitter fruit on the bright close.
Thanks to long oak aging, this is extra spicy and zesty on the finish. Its thick, supple mouthful would pair well with chocolate- or almond-based desserts.
Thanks to new ownership and recent dynamic changes, the historic Fontanafredda estate is poised to bring us many beautiful surprises in the future. This gorgeous Nebbiolo from the opulent 2007 vintage delivers delicate floral aromas of red rose and violet in front of espresso, chocolate, cola and black cherry. Drink after 2018.
Thanks to the super tight and astringent tannins that are present in the Sagrantino grape, you'll want to pair this Umbrian red with succulent steak or a thick slab of aged pecorino. Powerful and bold, it delivers hearty aromas of exotic spice and dark fruit followed by rock-firm structure.
Thanks to the total dedication of owner Jean-Luc Vonderheyden, Monbrison continued to perform outside its class in 2000. Fragrant, perfumed aromas with suggestions of vanilla and lavender make this wine immediately attractive. It is soft, which suggests its aging will be fast, but the liquorice fruit flavors and ripeness will give pleasure after five years.
Thanks to the unique indigenous varieties used and the special double-fermentation process this wine undergoes, this delivers distinctive intensity and concentration, with spicy touches of cassis and toasted almond.
Thanks to wines like this, expect a bright future for this appellation, which is just south of the Santa Lucia Highlands. Aromas of ripe plums, brown spices, turned earth and black slate lead into a silky palate, where red fruits are cut with an emergent, cinnamon-y spice and slightly leathery tannic grip.
That 40-year-old Colombard even exists in the Russian River Valley is quite remarkable and so it's a worthy exercise to taste this wine for the sake of history and diversity alone. Happily it's also quite fresh in pineapple, pear and exotic lemongrass, textured throughout, dry and steely on the finish.
That ethereal herbal lift of fine Riesling is apparent with the very first whiff. These wonderfully herb-scented notions continue on the exemplary dry palate: Imagine a lick of scented, dried chamomile embracing notions of dried and fresh apple and citrus peel. A wonderfully harmonious synthesis of fresh and evolved flavors. If you need convincing of the mature charm of Riesling this is the wine to convince you: Elegant, understated and yet intense. The finish is dry, sustained and utterly moreish. Lovely and maturing now, but with further potential. Drink 2017–2030.
That friendly, familiar, cedar and cinnamon aroma that comes from oak barrels jumps out of the glass when sipping this full-bodied and deep-colored wine. It has gripping tannins that dry the mouth but will work well with pork, beef and lamb. And it blends in enough ripe fruit flavor for good balance. Best now through 2018.
That herbal, yeasty tang of Grüner is on display on the nose. The dry palate further brings out the earthy aspect with miso, stone, yeast and lemon. The body is light and balanced with a savory but diffuse finish.
That terrific Santa Rita acidity is there, and the oak regimen tastes very expensive, but the fruit doesn't seem up to the task. It's a pretty good wine, with pineapples, dates, crème brûlée and spices, but there should be greater richness and complexity from this esteemed vineyard.
That the Syrah performs well in the Alentejo is proved by producer after producer. Here it has produced a big, beefy wine, full of black, silky fruits, concentrated ripe fruits and floating perfumes.
That this small-lot Lodi producer has ventured out to the Russian River Valley for Zinfandel says something here and it says it with finesse, this being austere for Zin, not jammy, with enviable structure and a nice lift of black cherry, spicy cola and earth at the end.
That this wine is all Merlot is the reason both for its jammy richness and its high alcohol. It gives a wine that is out of balance, with pepper, spice and wood dominating the super-ripe black cherry fruits. It's unlikely to age for long.
That vintage date is not a typo. This winery held onto this wine for over a decade prior to release. After opening with aromas of leather, vanilla, mushroom and wood spice, the palate brings reserved, well-balanced fruit flavors. Drink now.
That vintage is not a typo. This 10-year-old wine is as lively as ever. The aromas draw you into the glass, with notes of candy corn, pumpkin spices, candle wax, lemon pith and almond butter—all completely captivating. The palate is lightly creamy in feel but still sleek with zingy tart high-wire acidity and a lingering finish. It's an accomplishment.
The '04 is close to the '03 in quality, but falls off in structure, no doubt due to the hot vintage. It's a little too soft to balance the cola and cherry-pie filling flavors. Still, it's elegant.
The '04 is considerably better than the '03, probably because the warmer vintage ripened the fruit and did away with the minty greenness. No unripeness here. It's all deliciously jammy blackberry, cherry and chocolate fruit, with an sweet, oaky finish.
The '05, as befits a cool vintage, is lean, with the alcohol showing through bare-bones citrus flavors. Even those who like their whites dry and flinty may find this Marsanne, Roussanne and Viognier blend a little thin.
The '06 displays bright and crisp flavors of currant and cherry. Tannins are substantial, with a satisfying earthy streak underscoring notes of graphite and olive. It's not a big wine, but it delivers a pleasing mix of New World fruit and Old World earthiness.
The '06 had a hard act to follow after the classic 2005. It's not as great a Pinot Noir, showing a tannic brittleness and heaviness despite a rich undertow of red currants, mocha and spices. As good as it is, it lacks a refined elegance, and its hope lies in the cellar.
The '06 vintage was kind to the winery's basic Sauvignon Blanc, providing a clean, crisp, dry white with flavors of lemon, lime, pineapple, nectarine and honey, and a zingy touch of tart gooseberry. Shows a complexity you don't usually find at this price.
The '08 Oro is Cab dominant while the '07 favored Shiraz, a difference that seems to be an improvement. Rich and concentrated with lovely dark plum, cassis and black raspberry components coupled with accents of tree bark, sweet spice and soft cigar tobacco. Fresh and lush all at once; easy to drink now or can hold for a year or two.
The $70 price tag is silly, but the wine itself is very good, combining soft tannins with ample cherry fruit and layers of dried spices. It's full and round in the mouth, long, warm and comforting on the finish. Drink now-2015.
The ??? Pinot from Ayoub is a true mystery wine, made with fruit sourced from unnameable but exceptionally high-end sources. Flavors are subtle and elegant, with lovely floral top notes over firm, well-balanced fruit and chewy tannins. Still quite young and compact, this wine needs another five years at a minimum to blossom. Drink 2020–2030.
The 1,800-feet high vineyards perched on scary-steep slopes in the upper Douro give the wine the cool character it needs. Winemaker Francisco Olazabal, a direct descendant of the Douro's Dona Antonia Ferreira, nurtures this unusual white wine (most Douro is red). It's perfumed, fruity and fresh. Acidity, tangy lemon and pineappletake center stage along with a steely inner core. Drink now.
The 10% Cabernet Sauvignon in the blend adds extra muscle to this toasty, sleek wine. It's light but polished, with pretty scents and flavors of rose water and raspberries. The generous acidity of the grape keeps it lively and fresh.
The 10% Petit Verdot stiffens up the tannins and has a lovely violet-scented floral component that counterpoints the cassis and black cherry fruit. It's a young, tight and beautifully crafted wine that has barely come out of the barrel; it's still shut down and shy. But all the right stuff is there for a long-lived, elegant and silky wine with great breed and style.
The 100 Hills is Wittmann's entry-level bottling, but it offers a deeply layered minerality, pristine citrus flavors and richness of texture often lacking in far more expensive wines. Its opulent, slightly slick mouthfeel is intensely satisfying, yet cut by a spray of zesty acidity that lifts and lengthens the finish.
The 100% new oak used in the aging of this wine was not a good idea. It has given too much woodiness and not enough fruit. Still young, it may soften enough to allow the generous blackberry flavors to come through.
The 11th vintage of Abacela's Albariño is a racy wine, with excellent varietal character. Fruit flavors suggest a mix of cucumber, apple, citrus and melon. There's a trace of oyster shell minerality and a bracing whiff of sea breeze on the finish.
The 12-months of oak aging has given this wine a fine structure, hints of mint and attractive tannins. Grown in vineyards south of Lisbon, it is ripe and sunny, while still firm. It is wine that is now ready to drink.
The 12 Hanging Delta Vineyard is a plusher, more decadent expression of grapefruit, mandarin orange and stone fruit flavors common to all of Fox Run's 2012 geology series. It's lip-smacking with sweetness and exceptionally light in body yet maintains an elegant, vibrant style. The finish is tinged by an earthier touch of smoked nuts and slate.
The 12 months of wood aging has left its mark on this wine, giving it a spicy burnt character. That makes it tough and unlikely to broaden out. It will likely remain dry and firm.
The 123-acre estate has been in the Rabarin family for 150 years, yielding both wine and market-garden produce. This is a delicious, crisp wine full of red-currant freshness with a tight, mineral character. It is concentrated with pepper overtones and a nervy, bright aftertaste.
The 12th-century Château de Grézels forms the backdrop to this ripe, perfumed and structured wine. It's solid, firm with layers of toast from the wood aging. The black plum fruits form the other component, giving the potential for a generous, full-bodied wine as it ages. Drink from 2018.
The 14 Hands Cabernet has more grip and authority than the Hot To Trot Red, but perhaps less immediate appeal. Black cherry and fig fruit are swathed in chocolate malt flavors, with a wash of mocha setting up the finish. Take your pick; either of these reds is sure to please.
The 14 Hands Cabernet is more tightly wound than its companion Merlot, but the flavors follow the same winning formula, with a heavy emphasis on coffee cream and cherry tobacco. A generous streak of kahlua runs down the spine.
The 14 months spent in oak lend this wine an earthy, sweet-spice-driven character that infuses the red cherry and currant aromas and flavors. The wood also contributes to the lush mouthfeel and smoky finish. But although it's oaky, it's not overwhelming, and the wine ultimately comes across as balanced and clean.
The 147-acre vineyard on a high chalk plateau in the east of Cahors was first planted in the Middle Ages. It has produced a structured, mineral wine, very textured and with firm, dusty tannins. Underneath the black currant fruits are developing and will give a fine juicy wine from 2019. Grands Vins de Seigneur is a group of growers who approve each other's wines.
The 15-acre Castellero vineyard farmed by Fratelli Barale lies directly northeast of the town of Barolo. This is a pleasantly sweet-smelling wine with generous aromas of Christmas spice, ginger and cinnamon behind wild berries and forest floor. It's a youthful and fun interpretation with firm tannins and a long, drying finish.
The 15% Viognier in the blend exerts outsize influence on the bouquet of this wine, which exudes notes of honey, apricot and spice. On the palate, this is a big mouthful of ripe tropical fruit, framed on the mouthwatering finish by hints of toasted oak.
The 15th-century tower of the governor of Monségur gives its name to this wine from the local cooperative. It's a solid wine that has firm tannins along with jammy plum fruits and a ripe character. Blackberries dominate allowing some room, maybe not enough, for the acidity at the end. Drink now.
The 16 months in French oak come through with strong aromas and flavors of coffee, chocolate and roasted coconut accented by black cherry, dark berry and cassis. The body lacks the structure to balance out the sweeter core, but the finish remains delectably loaded with mocha and sweet spice.
The 16 months wood aging has smoothed the wrinkles in this wine, giving solid tannins, a dry core and red cherry and wild strawberry flavors. It is a fine performance, dense but not losing sight of the varietal character.
The 16% by volume alcohol on this Zin is high even by Wilson's standards. It gives the wine a burn that it does not wear well. The body and flavors aren't rich enough to carry the heat, the way that a proper Port can. Richly-sauced barbecue is your best bet for food pairing.
The 16th-century chateau of Saint Lager is on the slopes of the local landmark hill of Brouilly. The wine comes from vines below. It has spice, cherry and blueberry fruits with attractive acidity. The wine, still with a strong tannic edge, will be better from 2017.
The 17-acre vineyard is situated right at the western end of the Cahors appellation, giving a fresh feel to the ripe blackberry fruit flavors. There is an attractive, juicy feel to this wine. Soft, dusty tannins and bright acidity contribute to a wine that is now ready to drink.
The 17.5% alcohol is a bit much, but the burning effect is dampened by the mouthfeel's extraordinary thickness and richness. It's big and bold, with intense aromas of toasted nut, vanilla, chocolate fudge, blackberry jam and exotic spice.
The 170 acre Rocim estate has produced a serious, dense and powerful wine. It is rich, powered by blackberry and dark plum and damson flavors. The acidity that's there is enough to contrast with the ripe fruitiness while the tannins and layers of wood flavors both promise considerable aging. Drink from 2018.
The 18-month wood aging has made this both a rich wine and a structured one. Black fruits are beginning to emerge from the dense texture. It is serious, complex and worth aging. Drink from 2018.
The 18 acres of Château de Grenouilles are a monopoly of the La Chablisienne cooperative. A huge, ripe wine, very fruity, with yellow peaches. The richness is balanced with a steely core of minerality. Lively acidity finishes this impressive wine.
The 18 months' barrel aging has given a strong toasty wood taste that smothers the black plum fruits. Six months could see better integration, but the juiciness is missing in the bone-dry tannins.
The 18 months of aging in 90% American oak really shows in the forward flavors and aromas of vanilla and mocha. Some black fruit shines through on the palate in the form of cassis and black cherry. Balanced and round, though generally light weight.
The 18th-century estate's second wine is bright, crisp and fresh with attractive acidity and a lively, juicy aftertaste. Drink immediately.
The 18th-century estate that was once painted by Cézanne has produced a ripe, full-bodied wine. It is rounded and rich, full of red berries and some tannins. Age this wine and drink, with food, from early 2016.
The 1994 vintage saw the largest production of Cherryblock yet achieved, at 2,500 cases. But could the selection have been more severe? The wine seems mature and ready to drink, with a pleasant blend of toast and cassis, coffee and some herbaceous notes.
The 19th edition (the edition numbers serve a similar function to a vintage date) of this popular blend uses eight varieties, mostly aromatic, with no oak influence. The result is just a touch off dry (10 g/L residual sugar), low alcohol, and loaded with scents and flavors of flowers and fruits. A whiff of body powder moves into a midpalate nicely focused on peach and citrus flavors.
The 20% Malbec in the blend helps to produce the spicy tannins and dark color of this wine. The other grapes in the blend add richness and firm structure, plus a blackberry-driven juiciness. With its bright acidity added to the mix, this is a serious wine with good aging potential.
The 20% of Cabernet Sauvignon in this wine gives structure, although a perfumed character dominates. This refreshing wine has pine and rosemary flavors as well as red fruits. It is ripe and concentrated, with intense acidity at the end.
The 200-acre Shea vineyard provides fruit to many of Oregon's best winemakers. Here is the estate's own brand, offering up a fragrant, appealing blend from various blocks. Floral highlights, dusty spices, a whiff of cocoa and a streak of nut butter all come into focus around pretty purple fruits. The finish is silky, long and lovely.
The 2001 vintage shows well in this expressive Barolo that does a great job of communicating territory and tradition. Mineral notes play against dried fruit, currants and exotic spice. In the mouth, the wine exhibits pulp and density with excellent power over a compact, lean feel. Drink it with important meat or pasta dishes.
The 2001 vintage was a good one for Gloria Ferrer, and this brut, made almost equally from Pinot Noir and Chardonnay, is exceptionally delicious. It was held on the lees all this time, giving it a creamy yeastiness in addition to savory lime, strawberry and vanilla flavors. Drink now.
The 2002 vintage Champagnes showcase a truly great year. This wine is no exception. It's very dry, but rich in character, with pristine citrus, apple and plum flavors balanced by hints of toast and maturity. It could improve with age, but it's good to drink now.
The 2003 Barbaresco is evolving well, if quickly. It shows mature flavors of smoky fruit, sweet plums, graphite and a touch of rubber. Soft on the palate, and delicious now, it should drink well for another five years.
The 2003 Cliff Edge Shiraz shows plenty of intensity: bright cranberry-raspberry fruit, bold notes of cured meat and overtones of cedary oak. Tannins are supple, the structural underpinnings reliant on crisp acids instead. Use that tartness to offset some of the richness of stews or roasts.
The 2003, though still just 13% alcohol, seems to have more stiffness to the structure, more tannin and more density than the 2002. It's harder, chewier, less open and more challenging. It may also age more slowly. Right now there is a certain stemminess and bitterness to the tannins that keeps the fruit at bay, though the aromas seem to promise more. It may profit from an hour or two of breathing.
The 2004 and 2005 vintages of this wine were priced at $15, which gives some idea how fast the supply of Marlborough Sauvignon Blanc has increased. Kono's 2008 is on the light side, but tart and zippy, with a refreshing aspect to its pineapple and grapefruit flavors and herbal overtones. Drink now.
The 2004 gives some easy aromas of milk chocolate, mint, herbs, olives and eucalyptus. As it opens, the tannins get stickier and the flavors of chocolate, plum, cassis and tobacco expand. On the finish, look for vanilla and good herbal length.
The 2004 is 89% Cabernet Sauvignon, 11% Merlot and 100% new French oak. There's plenty of fruit to back up the lavish oak treatment, but this wine needs 3–5 years to integrate its cassis fruit with the overlay of vanilla, chocolate and toasted coconut. It seems a bit coarsely textured at first, then smoothes out nicely with air, gaining length on the finish. Drink 2008–2015.
The 2004 Solaia is dense and concentrated with loads of character and defining aromatics: plump blackberry, chocolate fudge, exotic spice, peppercorn and smooth balsam notes. The real pleasure comes in the mouth where it delivers smooth elegance and an extra long finish.
The 2004 vintage favored Cabernet, and that quality has evidently trickled down to this bargain from Penfolds. Hints of brown sugar and raisin on the nose give an impression of great ripeness, but that's balanced by fresh black currant, coffee and black olive flavors. Tannins are supple, but finish on a slightly dusty note, giving the wine enough backbone to pair with steak.
The 2004 vintage is certainly mature, but with a light touch it is still attractive to drink. Mushroom and spice are lifted by juicy acidity. The dryness at the end shows it is ready to drink.
The 2004 was soft and immediately enjoyable. This '05 is tannic and better structured and needs some time. It displays a wealth of black cherry and currant flavors. Hold if you can until after 2008, and should develop well for an additional 4 years.
The 2005 and 2006 bottlings of this Cabernet were awesome. So is this 2007. At the age of more than six years, it's just beginning its long journey. It's still tannic, but with ripe, sweet tannins that frame gorgeous, deeply satisfying blueberry, black currant, mocha and cedar flavors. It drinks well now, and will develop further in the bottle over the next eight years.
The 2005 continues along the established path of this rising star winery. It's big, no holds barred, rich and jammy, and just a bit warm at 14.8% alcohol. The fruit is nicely woven together, brambly and dark, and coated with clean barrel flavors of coffee and chocolate. Everything is balanced and forward, but you get the sense that this wine is holding something back for the future.
The 2005 Doyenne Aix is 50% Cabernet, 48% Syrah and 2% Mourvèdre. The increased percentage of Syrah and the extra dollop of Mourvèdre ramps this up to a stiffer, more substantial wine than the 2004. It's a Cabernet-driven complement to the DeLille D2, replete with muscle and nerve. Dark and chewy, the wine has picked up a little Rhône-like savage-ness from the Mourvèdre, especially in the aroma. The tannins are chewy and a bit leafy, and need some airing out, but there's plenty of meaty flavor here.
The 2005 Inkwell wines are undeniably big, but they manage to carry their weight and ample alcohol levels with a surprising measure of balance and grace. This one clocks in at 15.7%, but doesn't seem hot or heavy, just mouthfilling and round. Blueberry and blackberry fruit lead the way, but they're joined by earthier notes of black olive, coffee and tree bark. Drink now–2010.
The 2005 Leonetti Reserve is all estate vineyard fruit—63% Cabernet Sauvignon, 17% Merlot and 20% Petit Verdot. It is saturated and dense. The fruit is dark, smoky, herbal, tight and loaded with licorice, tea leaf, black olive, hints of tar and graphite. Tannins are in perfect proportion, polished and ripe, with extra texture and weight. The finish is granular and detailed, but delicious accent flavors of almond candy and nougat keep piling into the extraordinary finish.
The 2005 Pinot Noir from Honeywood is a dead ringer for—guess what!—the 2004 Pinot Noir from the same winery. Soft entry, herbal and somewhat stemmy mid-palate, tannic, slightly hot finish.
The 2005 vintage of this Cabernet-Carmenère blend is dark as night, thick as a side of beef, and sweet like a dessert. Licorice, molasses, graphite and blackberry share the unctuous nose, while the palate is tannic, rich and tastes like baked black fruits, coffee and chocolate pudding. Bordering on syrupy in its ripeness, so drink sooner rather than later.
The 2005 vintage of this vineyard designate Nebbiolo scored an outstanding 94 points, but this edition of Barolo Vigna Rué doesn't quite live up to its predecessor. There are some sharper notes of red apple, carrot and raw spice here, and although the wine is rich and chewy in the mouth, it ends with gritty but firm tannins.
The 2005 vintage was a hot one, and this offers aromas of ripe fruit and savory spice, and the intensity is not overdone by any means. In fact, it shows elegance and restraint, with a thick, succulent quality to the firm tannins.
The 2005 vintage was exceptional, and this wine reflects the richness of the year while still preserving a fine fruity character. Fruit flavors range from pineapple to peach, with a fine line of acidity to cut through it all.
The 2005 vintage was kind to this wine, grown in the warmer, northerly Middle Reach section of the valley. While lacking the depth of the 2002 and 2003, it shows flavorful black currants, cherries and root beer, with a peppery finish. The tannins are rich and fine. Small additions of Zin, Malbec, Petite Sirah and other red varieties add complexity.
The 2006 Boundary is a full-bodied, concentrated Bordeaux-style blend, with plenty of cassis and vanilla apparent on the nose. There's a slight baked fruit component to the wine, and supple, slightly dusty-textured tannins on the finish. Drink it over the next 5–6 years.
The 2006 Chardonnay is another excellent bottle from this Oregon négociant, offering ripe and luscious fruit flavors of pear, apple, quince and kiwi. As the wine broadens out across the palate, streaks of spice, nutmeg, honey and graham cracker appear. It retains its acidic underpinnings through a generous, creamy finish.
The 2006 Chertsey is a blend of 49% Cabernet Sauvignon, 47% Merlot, 4% Cabernet Franc and 100% French oak. The oak's vanilla and cedar notes provide a foundation for the wine's cassis and plum flavors, cosseting them in soft tannins. Drink now–2018.
The 2006 d'Arry's Original offers a welcome combination of dark, earthy complexity with notes of cola, plum and black cherry. It's full in the mouth and expansive on the palate, leading into a long finish redolent of peppery spice. Drink now–2012.
The 2006 flagship Cabernet from Quilceda Creek is a massive wine that has just begun to emerge from its slumber. When first released the wine seemed to have entered a dumb phase, but six months later it responds to decanting and shows its muscle. Fruit flavors of black, brandied cherries, cassis and bourbon-soaked plums are wrapped in generous, layered oak. The wine is dusty, smoky, laced with streaks of licorice and brightened with sharp acids. It continues to expand further in the glass, adding flesh and spice to its frame, with a cedar/cigar box finish.
The 2006 is a richer vintage than this winery's 2005, showing more heat, more density and more of the milk chocolate in the finish. What it gains in weight it loses in elegance; it's a stand-off really. Winemaker Scott Shull does his usual careful job with the fruit, getting the most from the particulars of the vintage.
The 2006 Maté's Vineyard Chardonnay is the tightest and least evolved of KR's 2006s, showing slightly nutty, toasted-grain notes upfront, followed by crisp, taut flavors of pineapple and lime. Finishes long, with vibrant citrus flavors. Best from 2010-2015.
The 2006 Millesimato sparkling wine delivers aromas of honey and sourdough bread and loads of almond and stone fruit flavors. It closes with a fresh, citrusy blast.
The 2006 Pertimali tastes better than the 2006 Riserva and the 2007 Brunello. This wine is uniquely characterized by bold freshness and richness showing the clean and precise quality of Sangiovese fruit. The aftertaste is long, spicy and firm. Give this wine 5–10 more years.
The 2006 vintage is a tricky one for Barolo because it favors elegance and power over softness and concentration. This expression from the talented team at Coppo shows the vintage well with this compact, astringent and ethereal expression that needs more time to soften.
The 2006 vintage is not a typo—this 100% Cabernet really is more than seven years old. The wine is soft in tannins and oaky with blackberry and cherry fruit that's just beginning ?to dry out. It's an alluring wine to enjoy now.
The 2006 vintage presents elegant, refined tones and this blend of Sangiovese, Cabernet Sauvignon and Syrah does just that. There's a nice fullness to the wine that is reflected in the integration of its aromatic elements. Chocolate, red cherry and exotic spice linger long on the palate.
The 2006 vintage was erratic, but Nick Goldschmidt has pulled a rabbit out of a hat with this fabulously complex and rewarding 100% Cabernet. It's classic Oakville, dry, tannic and elegant, and the way the blackberry and black currant flavors marry the new oak is simply wonderful. The Game Ranch Vineyard has been source to some of Goldschmidt's greatest Cabernets over the past decade. This is one of those wines that's compelling to drink now, but should evolve over the next 10–15 years.
The 2006 was really good, but the 2007 is a disappointment. Where that wine was complex, this is simple, tasting of watermelon, cotton candy and LifeSaver cherry flavors that finish watery and sugary.
The 2006 Zachary's Ladder is 65% Merlot, 25% Cabernet Sauvignon and 10% Petit Verdot. Beautifully defined, sharp and tight. Still compact, dense, hard and young, but loaded with mixed flavors of black cherry, iron and rock. The tannins are tough and hard, the wine is firm and focused.
The 2007 Astralis impresses for its combination of power and nuance. It's dark and almost tarry in concentration, but floral and bright at the same time. Layers of dark coffee and earth are balanced by red fruit, and although it's full bodied and rich in texture, the finish introduces delicately herbal, tea-like notes. Best from 2014–2025.
The 2007 Clarendon is in a more feminine, approachable style than Roman Bratasiuk's other 2007 Grenaches, featuring dried spices, watermelon and cherry aromas and fine—almost delicate—tannins. Cherry-berry flavors finish with hints of cinnamon and clove. Drink now–2015.
The 2007 Excelsus is a gorgeous super Tuscan expression (with Cabernet Sauvignon and Merlot) that shows quality and superior fruit on all levels. Castello Banfi has really hit a home run with this vintage. You'll encounter persuasive aromas of cassis, blackberry, chocolate, tobacco, curry leaf and deep renderings of exotic spice. The wine's texture is exceedingly smooth, rich and long lasting.
The 2007 Gosling manages to combine savory, spicy complexity with bold fruit, delivering peppery, herbal notes alongside cherry and blueberry flavors. It's mouthfilling, with a creamy texture, yet retains a sense of freshness on the lingering finish. Drink now-2020.
The 2007 Hickinbotham comes across as tight and in need of additional cellaring. Right now, it's showing only some subtle oak and spice framing dark fruit and earthy, savory notes. With its apparent richness and depth, give it until 2015 or so to come around, then drink it over the next 10 years.
The 2007 Hickinbotham features attractive scents of ground spices, leather and red cherries, but doesn't seem to have the richness and depth of CH's other Grenaches this year. Tart cherry-berry fruit fades into finely textured tannins on the finish. Drink now–2015.
The 2007 is full bodied and rich, but not really Beast-like at this stage of its evolution. The texture is creamy, the tannins nearly silky on the long finish. Flavors of blackberry, mocha and black olive linger. Drink now–2018.
The 2007 Söri Rio Sordo is far more impressive than the 2006 edition. Warm temperatures and a long growing season have surely played an important part in developing the aromas of black fruit, sweet spice, plum and dried prune that come forward. The wine shows elegance and integration with a firm, unyielding tannic structure.
The 2007 St. Henri remains broodingly dark in both color and flavor profile. Blackberry and plum notes are accented by roasted meat, leather and mocha in this full-bodied, densely packed wine. The tannins are a bit chewy right now, but the finish is long and reveals promising glimmers of fruit that portend well for aging. Drink 2018–2025 and beyond.
The 2007 vintage splits down the middle in Oregon; some producers managed it well; others seemed to struggle. This Jamsheed is a pale reflection of the winery's 2006; thin with herb and leaf, stem and sour fruits.
The 2007 vintage was a fabulous one for Williams Selyem, and the Zinfandels benefited from the cool, balanced growing season. The Papera is a big, rich, jammy wine, but also a drily elegant one. It offers waves of raspberry, Fig Newton, red currant and Canadian bacon flavors, with superfine tannins. An exuberant Zinfandel now and for the next six years.
The 2007 vintage was a hot one and La Vignone delivers all the jammy, mature fruit tones you'd expect in an immediate and upfront manner. Aromas of strawberry and blackberry preserves are backed by sour, almost sharp acidity.
The 2007 vintage was beautiful in Umbria, and this proves to be a stand out wine with enormous power, personality and depth. It delivers gorgeous intensity with pulses of black cherry, chocolate fudge, spice, leather and pipe tobacco. The finish is soft and rich.
The 2007 vintage was generally a great one for Bordeaux-style reds in Stellenbosch, and the Els Signature definitely demonstrates it. Sure, it's ripe and sexy with a lot of sweet oak characteristics like cocoa powder and smoky wood, but it's got the ripe fruit core of black plum and dark forest berries to back it up. Spicy layers of leather, cigar box and black tea leaves add complexity to the palate, while chewy tannins provide a firm structure. A bit young now, so try after 2015.
The 2008 “annata” Brunello from this same producer is one of the best wines made that vintage. Its 2007 riserva (released at the same time) shows dark berry, tobacco and spice. The wine is soft and plush with bright acidity and finely textured tannins. Pair this with succulent cuts of red meat.
The 2008 Alana Estate Pinot boasts a perfumed bouquet that includes elements of rose petals and sandalwood to accent savory and black-cherry notes. The silky texture is also spot on; one just wishes for a little more flavor intensity and length. Drink it over the next few years.
The 2008 Brookman Syrah is a rich, plush, luxurious wine. Aromas of cedar, vanilla and black cherry set the stage, while the palate features intense dark fruit layered with hints of olive and coffee. It's full bodied and creamy in texture, showing just a touch of warmth on the supple finish. Drink now–2020.
The 2008 Cornas from Colombo have turned out very nicely, led by this effort. Scents of cracked pepper, bold blackberries and a hint of coffee presage a big-fruited wine, but one with ample complexity of savory notes. It's full bodied and richly textured, with a long, chewy finish. Drink 2015–2025.
The 2008 Crannell leans to the herbaceous side of Oregon Pinot Noir, relatively low in listed alcohol (13%). Cranberry is the dominant fruit flavor, along with fresh herbs and whiffs of tomato leaf.
The 2008 Devotion is 41% Syrah, 30% Mourvèdre and 29% Grenache. Winemaker Chris Dowsett notes that he is upping the percentage of Mourvèdre again in the 2009 version. It's a significant improvement, elevating this blend into a rarefied, tightly controlled, sculpted wine with wild berry and cherry, iron filings, dark chocolate and licorice, wrapped in firm, polished tannins.
The 2008 Liandra comes across as slightly more savory than the other Clarendon Hills bottlings, displaying pungent notes of coffee, black olives, scorched earth and cracked pepper. The tannins are supple, giving this medium- to full-bodied wine an easy-drinking smoothness. Drink now–2020.
The 2008 Maté's shows more lushness than typical for the vineyard, but retains its hallmark lime-like acidity. It's almost full bodied, with a creamy, lush mouthfeel and plenty of roasted-nut complexity wrapped around melony fruit. Finishes with lingering oak spice and citrus. Drink now–2016.
The 2008 Ornellaia delivers concentrated aromas of forest fruit, raspberry and black cherry. There are beautiful elements of soft spice and chocolate at the back and the wine ends with soft, plush tannins and smooth, berry-rich flavors.
The 2008 Phoenix Cabernet displays amply concentrated notes of cherry, cassis and tobacco. There's plenty of stuffing here, with a long finish that fades slowly away to notes of dried tea leaves.
The 2008 Pinots from Ken Wright display their individual terroirs quite succinctly, with little evidence of the (roughly) 30% new oak they receive. The Abbott Claim has a bit more of a chocolaty flavor, with full, spicy cherry fruit at its core. In fact there is so much fruit, spicy and candied, that it is a bit like fruitcake, in a good way.
The 2008 Sineann Pinots are an elegant, refined group of wines, more expressive of Burgundian varietal character than any in memory, and the Resonance, as usual, is among the best. It has a vibrant purity to the fruit that rings true and long through mixed red berries, vivid acids, streaks of iron and earth, and sails on into a detailed and seamless finish.
The 2008 vintage in California was the last really hot one before the recent series of cooler years, and this Cabernet tastes like it developed raisin and prune juice flavors in the heat. It's tasty in its own way, like a chocolate and roasted almond granola bar, but it isn't ageable.
The 2008 vintage presented challenges for Cabernet Sauvignon, but this Cabernet Franc-based blend succeeds wildly. It's bone dry, tannic and enormously complex, with flavors of sour-cherry candy, red currant, licorice and spicy cola. Ninety-five percent new oak lends this a wonderful toastiness. Few wines could handle that much new wood, but this one can. However, it's very tannic. You can drink it now, but it should blossom after 2014.
The 2008 vintage produced some truly outstanding red wines in Washington, if your palate runs to higher acid, bright fruit styles. This is a perfect example; it's loaded with raspberries, strawberries and pretty berry fruit aromas. The acids prop it up perfectly; it's front loaded but has the balance and tightness to cellar for a few years. But really—drink it young.
The 2008 vintage was cool and resulted in lighter-bodied wines that also were lower in alcohol. That trend benefited wines like this lovely one from Regale. It has a transparent, silky texture, yet is very rich in cherry pie filling, bacon and Indian spices. Feels beautiful and complex now, and should develop bottle nuance over the next six years.
The 2008 vintage was not an easy one but Piazzo Armando has crafted an elegant and streamlined expression of Nebbiolo that is redolent of wild berry, chopped herb and white licorice. It finishes with tight, dusty tannins.
The 2009 Abtsberg Superior is inferior to its Herrenberg counterpart, but remains a very good wine. Hints of sweat and wet stones mark the nose, while the fruit is more expressive on the palate, coming across as greengage plum and bright citrus. Medium bodied; crisp on the finish.
The 2009 Bully includes 10% Petit Verdot. It's seamless and complete, a firm, muscular, dark, smoky/earthy Cab with substantial tannins. The deeply powerful black fruits have a vivid presence and a slightly roasted character. This is a big bruiser, but beautifully proportioned.
The 2009 Diana Madeline is 88% Cabernet Sauvignon, with the balance a blend of Cabernet Franc, Merlot and Malbec. It boasts lovely aromas of cassis and tobacco leaf or dried herb, while on the palate it is restrained. For all of the aromatic boldness and purity, it's a bit austere, ending on a firm, crisp note. A 2002 tasted recently was just hitting its stride, so give it another 6–8 years.
The 2009 Dollarhide Petit Verdot is an excellent wine that reflects its terroir, but overall it's a tad one dimensional, with a dark color, strong tannins and ripe, sweet blackberry flavors.
The 2009 DTR Syrah won't be available until 2013 and is appropriately still tight, waiting to resolve itself into the superbly structured, bone-dry, savory wine it will become. There's a lot of minerality lurking between walls of black fruit and white pepper spice.
The 2009 Gypsy, unlike the 2008, includes no Mourvèdre in the blend, meaning it's just Grenache and Syrah, at about half each. This is a powerful and intense wine, with forward aromas and flavors of cherry, black plum and boysenberry that are spiced with notes of crushed purple florals, black pepper and licorice. With medium-plus tannins, bold flavors, a firm texture and a long finish, this is one that is both drinking well now and should also age nicely through 2016.
The 2009 Les Cailloux is a classically built Châteauneuf that should age well through at least 2025. The blend of 65% Grenache, 20% Mourvèdre, 12% Syrah and 3% Cinsault starts off with lovely notes of wild thyme and dark fruit, then adds herbal complexity and chocolaty richness. It's full bodied yet firm, with some dusty but elegant tannins on the finish. It's excellent now, but will be even better in 2016 and beyond.
The 2009 Lewis Merlot is in peak form—a dark, smoky, dare we say 'brooding' wine with generous swatches of cassis, espresso, cacao, licorice and sandalwood. It glides into a silky, seamless, sexy finish, lingering generously for a minute or more.
The 2009 Syrah, like its companion reds, needs plenty of breathing time to shed its hard shell of tannins and barrel flavors. Coffee and smoke are the aromas and flavors first noticed. Slowly the fruit emerges, offering pretty boysenberry that has a tangy snap.
The 2009 Torii Mors are not widely separated in style or substance. The Select is smooth and fruity, with citrusy acids and light red-berry flavors. It's ready to drink, but does not show the depth or detail for long-term aging.
The 2009 vintage has been kind to Cascina Morassino. This bright Barbaresco opens with plump aromas of ripe fruit and cherry, showing both dense extraction and impressive aromatic intensity. Silky and long, it represents the best of the Nebbiolo grape.
The 2009 vintage has produced a more subdued expression from Barbaresco's celebrated Basarin cru. This has a tight, tannic grip, with tame aromas of wild berry, cola and ginger.
The 2009 vintage of this wine is dark, tight and compact with youthful verve and contained energy. The structure and depth are imposing, as is the dense mix of blackberry, black cherry and cassis at the core. This is one to tuck away in the cellar for a decade or longer.
The 2009 vintage of this wine was one of the stars from Georges Duboeuf, and this 2010 fits the same pattern. It has great richness, spice, black cherry fruits, the acidity offering the fruity side of the wine. Ready for aging two years.
The 2009 vintage was a great one for this bottling, which was too sweet in 2008. This one's more like the '05, only richer and better. It feels nice and crisp and dry, with polished, complex citrus fruit, white flower, peach and mineral flavors.
The 2009 vintage was a warm, dry one in the southern Rhône, lending itself to the production of rich dessert wines like this one. Plum and chocolate notes dominate, but there's also complexity in the form of cinnamon and clove. It's full bodied and softly tannic, with lingering notes of cocoa powder and dried spice on the finish.
The 2009 vintage was successful for Sausal's three new Zinfandels, and this intense, concentrated bottling shows how the cool weather managed to ripen the grapes, yet keep alcohol levels moderate. It's a big, powerful wine, packed with wild berry, cola, licorice, spice and sandalwood flavors that have a tang of the earth.
The 2010 Beaucastel is a tour de force, brilliantly combining espresso and black olive notes with bright raspberry fruit, while dark earthy notes provide a solid base. The feel on the palate is ample, with tannins that are a bit dusty but not tough or chewy. The long, mouthwatering finish bodes well for the future. Drink now–2030.
The 2010 Bello Rosso sticks to the 50-50 Sangiovese, Cabernet Sauvignon formula, with a full, round, ripe and balanced palate. Fruity and forward, with citrus-accented cherry fruit, it pulls together the strengths of both grapes, with taut acidity and firm tannins.
The 2010 BlackJack is loaded with tart cranberry and pomegranate fruit flavors. There is a streak of iron and darker notes that come through in earthy, slighted roasted tannins. The complexity is intriguing and adds depth to a rather light vintage.
The 2010 Jammin' Red is an ambitious blend of Merlot, Cabernet Sauvignon, Malbec, Cab Franc and a bit of Tempranillo. Sweet cherry fruit is the focus, leaving a trail of pretty, hard candy flavor as it rolls across the tongue. The tannins are astringent, a bit chalky, and the finish does a quick fade.
The 2010 La Petite Chapelle is firmly structured and tannic, but presents attractive aromas of earth, roasted meat and cedar, rounded out by savory flavors of black olive and espresso. Give it another couple of years in the cellar.
The 2010 Ornellaia celebrates the wine's 25th anniversary, and it could not have been a more spectacular vintage. It opens with aromas of crushed blue flowers, black berries, pipe tobacco and thyme that give way to an elegant, structured and polished palate. It delivers intense blackberry flavors layered with white pepper, Mediterranean herbs, mineral and mocha brightened by fresh acidity alongside smooth, velvety tannins. This will age and develop for decades. Drink 2016–2040.
The 2010 Sauce is three quarters Merlot, with Syrah and Malbec filling in the rest. It's a simple, accessible red blend, with accents of cut tobacco over black cherry fruit.
The 2010 Select is a step ahead of Torii Mor's single vineyard offerings, but holds to the common thread of hard, tart, tight wines with little flesh on their bones. Here the raspberry and strawberry fruit pokes through the herbs and tannins enough to warrant drinking sooner while waiting for the others to (possibly) soften up.
The 2010 vintage in Chile was quite cool, and that's reflected in this wine. Aromas of berry fruits are lean and underdeveloped. In the mouth, this shows astringency and rubbery tannins, while flavors of red fruits are slightly sharp and a touch green. Drying tannins make for a drawing finish.
The 2010 vintage is hailed as one of the best ever for the hilltop hamlet of Montalcino. This has touches of worn leather and animal fur, backed by bright notes of cherry and blackberry.
The 2010 vintage of Te Kahu is 80% Merlot, with only single-digit percentages of the other varieties. It's a darkly fruited wine, with notes of black cherry and blackberry that are impeccably clean and precise. Drink this silky-textured, medium-bodied wine over the next five years.
The 2010 vintage was a generally good one for the winery. Most of the Cabs were released last year, but they've held this Cabernet Sauvignon-Merlot blend back for extra time in the bottle. Yet it's still very tannic, stinging the gums with astringency. Underneath that is a beautiful wine, brimming with fresh blackberries and cassis, and an attractive green-olive note that's sweet and salty and umami-rich. Already throwing some sediment, this is a serious cellar candidate. Don't even think of popping the cork before 2018.
The 2010 vintage wines from Washington can be unforgiving on release but this wine—already a full five years old—is an exception. It shows a compelling assortment of jammy red and black fruit along with milk chocolate and barrel spices. The flavors convey both power and finesse with a spot-on sense of balance and a long finish that kicks it up a notch. It's drinking beautifully now but has a long life in front of it. Best from 2020 to 2027.
The 2010 Widowmaker shows a bit more fruit, less funk than usual. It's a pleasing mix of berries, cherries, plums and figs, along with clean earth, green tea and a hint of chocolate. The tannins are smooth and the flavors linger gracefully and slowly fade through the finish.
The 2010s are magical right now, and Norm Yost's latest reveals why. Intoxicating and sultry aromas of plums, figs and other savory fruits get a mace-powered, brown spice kick. A cherry reduction sauce flavor shows once sipped, laced with mocha, strawberries and a sagebrush element that pulls through the experience, all wrapped around still stunningly bright acidity.
The 2011 and 2012 Chardonnays from DaMa are a study in contrasts, showing how very different the vintages were. Both come from Sagemoor and Conner Lee grapes, but in 2012 the wine has more floral highlights, and a vertical crispness to its structure. Flavors of anise, green apple and pear are wound up in the tight frame, and this would appear to have some years of life ahead.
The 2011 Aurora Vineyard Chardonnay comes across as super rich, without being superripe—a neat trick. It's lush and toasty from the moment the cork is pulled, showing mixed tropical-fruit flavors buoyed with moderate acidity. The perfumed nose carries through in the mouth, almost like a Gewürztraminer.
The 2011 Estate Selection brings flavors of rhubarb, citrus and tart raspberry, along with suggestions of pine needles and chocolate. It's well structured and proportionate—a good reflection of the vintage and Willamette Valley-style Pinot Noir.
The 2011 Gold Label Monferrato Rosso offers delicious ripe fruit and spice. It's loaded with blackberry, raspberry, black pepper and licorice flavors all presented in an easy-drinking but enormously enjoyable style. This will pair with virtually anything and everything.
The 2011 Hunting Hill is an immediately seductive Chardonnay. Toasted nuts, grilled white peaches and hints of pineapple all come together on a sumptuous midpalate, then finish bright, citrusy and long.
The 2011 Mate's Vineyard appears to have more focus and drive than the Hunting Hill, but fewer curves. Toasted nuts garnish pineapple and tangerine fruit, while the finish is long, tight and richly textured. This should be long-lived by New Zealand Chardonnay standards; drink now–2022.
The 2011 Night Sky shows more earthy character than the 2012, as upfront aromas of soil, blackberry leaf and pepper are grounded by ripe fruit tones of black currant, plum and mulberry. Medium weight on the palate, with velvety tannins that grip through the long, spicy finish. The dense, tight mouthfeel, firm structure and overall balance suggest this wine will age well through 2022.
The 2011 Resonance Reserve has just a bit more concentration than the elegant regular bottling. There seems to be more new barrel influence as well, offering proportioned touches of milk chocolate, nougat and caramel. All in all, this is a tasty wine with fine length and impressive detail.
The 2011 Riot (a play on Trio) is half Sangiovese and one quarter each Mourvèdre and Grenache. It's been amped up in 2011, with the alcohol pushing near a heady 15%. Spicy and superripe fruit packs some heat, along with flavors of red and purple fruits. The finish turns a bit chalky and tart.
The 2011 vintage created wines with underripeness and low alcohol, and this Riesling attempts to cut the sourness with its 2.4% residual sugar. It comes across as a mix of lemon juice, orange juice, and simple sweetness.
The 2011 vintage is a high-water mark for the Indian Wells Chardonnay, principally because the oaky, buttered popcorn flavors have been muted. It's a firm, slightly tart mix of green and yellow fruits, with supporting acids and excellent length. Pleasantly toasty, but not over the top.
The 2011 vintage was a challenging one, and a reserve wine with alcohol this low is a bit of a stretch. Light, clean raspberry fruit is on display, with sharp acidity and no noticeable new oak influence.
The 2011 vintage was a cold one in Chile and this Cab reflects that. It's pumping out loads of olive, green herbs and oak on the nose, and that's followed by a tannic palate with minty, green flavors of olive, thyme, pepper and generic berry fruits. Not surprisngly, the finish is fairly green.
The 2011 vintage was challenging for Washington in general and for the Walla Walla Valley in particular. This wine puts that aside with notes of dried cranberries and cherries along with vanilla and dry chocolate accents. The tart fruit flavors are elegant, with dry, grainy tannins along with vanilla flavors that carry through on the finish.
The 2011 vintage was difficult for most Virginia winemakers as the harvest was notoriously washed out with rain. This is a light- to medium-bodied wine, with broad, white-fruit flavors that lack intensity and character.
The 2011 vintage wasn't an easy one in South Australia to say the least, which makes this wine all the more admirable. Mouthwatering, peppery, red-currant fruit remains firm and focused from start to finish, ending on a crisp note. Drink now–2023.
The 2011s from Cornas show high levels of ripeness, and this négociant wine is no exception. It's almost pruny, with other notes of meat, clove and cinnamon, yet remains crisp and firm, picking up hints of black olive and espresso on the finish. Drink now–2025.
The 2012 Pinot from A to Z is bright and fruity, with pure blueberry scents and flavors. It's not a complicated wine, but it's forward and tasty, with compelling juiciness. Tannins are ripe and proportionate.
The 2012 reserve costs only $3 more than the regular bottling, but it's a richer wine balanced with bright, citrusy acidity. The palate is dry with flavors of Bosc pears, green apples, vanilla cream and toasted marshmallows.
The 2012 Taste Red shares many of the spicy, chocolate and graham cracker undertones of the 2013 vintage, but it's a bit more forward and plump with black-fruit flavors. Round and rich in texture yet refreshingly light in body, it's an easygoing red blend with wide appeal. Drink now through 2021.
The 2012 vintage brings rich fruit flavors to this estate bottling, with a core of cherries and streaks of kale and espresso. The tannins are ripe and sufficient, though the herbal elements may soften a bit with further bottle age.
The 2012 vintage was a cool one in Marlborough and this wine does show hints of tomato-like herbs. But it also has ripe, supple tannins, crisp, bright fruit flavors of pomegranate and pie cherry, with a long, silky finish. While approachable now, it should drink well through at least 2022.
The 2012 vintage was a cool one in Marlborough, and it shows in this wine, especially when compared to the fine, elegant 2013 Te Koko. This is grassy and herbal, even hinting a bit at green peas, yet still offers a compelling texture and ample length. It may even outlive the 2013, even if it doesn't quite reach the same heights.
The 2012 vintage was reasonably warm, and this wine is ripe and creamy in texture, with ground clove and cracked pepper notes accenting plummy fruit. Vanilla and bacon notes chime in on the slightly dusty finish. Drink now–2025.
The 2012 vintage was so hot in Chile that harvests came very early. Thus finding mature, complex SBs in this year won't be easy. This perennially excellent wine is as good as you'll find in 2012. Scallion, lime and other green aromas precede a zesty, hard-driving palate. Sea shell, grapefruit, lime and chervil flavors set up a tight, minerally finish.
The 2013 entry-level Shirazes from Barossa provide a great opportunity for wine consumers to rediscover Australia. This one is solidly structured and savory, boasting hints of black olive, dark chocolate and espresso. The finish is completely dry and firm, suggesting it'd be a fine accompaniment to beef or lamb. Drink now–2025.
The 2013 Josef Vineyard is quieter on the nose than the more exuberant Magdalena, but the palate packs plenty of luscious fruit and floral punch. Semidry in style, it's feather light in texture yet concentrated apricot and yellow-cherry flavors are penetrating and persistent. Delicious now but will improve through 2023.
The 2013 vintage may not have been good in Spain, but this is really struggling. Green aromas are sharp and suggest vinegar. This feels hard as a pile of rocks, with herbal flavors of green tomato and rustic plum. An herbal-tasting astringent finish will win no new friends.
The 2013 vintage was a solid one for Pinot Noir in just about every corner of New Zealand. This is medium-bodied and slightly creamy-textured, with dark notes of cola, mocha and plum, spiced up by hints of cinnamon and clove. The lengthy finish is supple and velvety. Drink now–2025.
The 2014 Coleraine is a blend of 60% Cabernet Sauvignon, 28% Merlot and 12% Cabernet Franc. Some herbal, cabbagey notes blow off with air to reveal vanilla, cedar, cassis, blackberry and mocha. Full bodied and plush, this wine is soft enough to drink now, but could probably go 20-plus years.
The 2014 vintage produced so many standouts for St. Urbans-Hof, it's hard to decide on favorites, but this luminous Spätlese pulls quite a bit of weight for its dimunitive price tag. While delicate in frame, it's dramatic in composure, shifting from floral fruity exuberance to waxy, mineral and taut in each sip. It's drinking gorgeously now but should hold well, and perhaps improve, through at least 2020.
The 2014 vintage produced some atypically fresh and crisp whites in the Rhône. This example is round in the mouth yet still crisp on the finish, with fig and melon flavors accented by hints of crushed stone.
The 2014 vintage was cool and difficult in Austria but conscientious winemakers delivered wines of incredible refreshment and verve. This bottling offers citrus, white pepper, lemon zest and a touch of green pear. If you like it slender, sleek and refreshing, grab this now.
The 2014 vintage was slightly cooler than 2013 in the Barossa, which bodes well for Cabernet. This shows aromatic red currants, bay leaf and sage on the nose, then folds in hints of cinnamon and brown sugar. The oak is in the background, letting the fruit carry the wine, yet building in a rich, velvety texture. Drink now–2030.
The 2015 Estate Chardonnay is a fruit-foward wine, offering bright pineapple and citrus flavors that reverberate on the refreshing finish. On the whole, it is straightforward, with an approachable texture.
The 2015 harvest produced a bumper crop of excellent Bierzo wines, Baltos included. Aromas of black fruits and violets are full and floral, with a hint of nicely scented candle. There's balance to the palate along with toasty, blackened flavors of blackberry and spice. Toasty notes persist on a well-balanced finish. Drink this fairly dense and wholly delicious Mencía trough 2020.
The 2015 version of this wine has scored big in New Zealand wine competitions, but this vintage is best consumed soon. It still retains a lovely, slightly creamy texture, but the aromas and flavors are trending toward sweet peas and green tomatoes. Drink up.
The 2015 vintage in Mornington yielded dark concentrated wines. This one is atypically (for the estate) full bodied and bold as a result, with plum and black-cherry fruit and hints of mint, sage and bay leaf. Long and a bit drying on the finish, it needs a couple of years to come into balance. Drink 2020–2030.
The 2015 vintage is a strong one for Woodbridge. Ripe fruit tones, bright acidity and lightly mouth-puckering tannins underpin red cherry, clove and blackberry flavors, while the texture is mouthfilling. It's a treat to find an inexpensive wine with such good backbone.
The 2015s from the Tavel cooperative universally impressed. This cuvée, drawn from terroirs dominated by galets roulés, combines notes of crushed stones and ripe cherries. It's still tight and primary; like many good Tavels, it should drink better two years from the harvest than it does now.
The 2015s Tavels are almost uniformly excellent, so it's no surprise that this bottling, from a large estate excels. Crushed stone and strawberry notes mark the nose, while the full-bodied palate folds in hints of savory, olive-like complexity. Drink now.
The 2016 rosés from the Southern Rhône provide a glimpse into the superb quality of the vintage. This one boasts notes of crushed stone and lime, then rounds that out with bits of cinnamon or clove and hints of red berries. It's medium in body, with a plump feel and silky texture that lingers through the finish.
The 20th anniversary of this bottling, this wine is principally Cabernet Sauvignon (70%) and Merlot (26%) with the fruit coming largely from Canoe Ridge and Cold Creek vineyards. Alluring café au lait, toast, dark chocolate and cherry aromas are followed by black and blue fruit flavors that linger on the finish.
The 24-acre Domaine Curot is at Thauvenay close to the Loire. This wine is attractive and soft. Apples and ripe pears dominate, with a fresh citrus streak. It's ready to drink.
The 250-year history of the Moreau family is the story of wine: barrel-makers, winery suppliers, viticulturists, winemakers and négociants. The company is now directed by Frédéric Marque. Rich fruit and nutmeg flavors gives this wood-aged wine its ripe and fruity character. It offers zesty lemon and a delicious aftertaste of spiced apple and wood. Drink now.
The 30-year-old vines at Canary Hill seem to have ripened well at lower brix, yielding a full-flavored, forward wine with lovely plum and cherry fruit. There also are pleasing details of leaf and cured meat, in a wine that keeps on giving the more you look.
The 30-year-old vines of this estate surround a 16th-century castle. The wine is ripe although with intense acidity at the end. Wood aging has added spice and has smoothed out the bright acidity and red-berry fruits. Drink from 2019.
The 300 designation is the altitude at which the two vineyard soils mingle. This cuvée sees no wood. Aromatic and spicy, it shows bright berry fruit, hints of bitter greens and a streak of cola syrup. Excellent density and concentration for an Oregon Pinot in this price range.
The 33% Semillion shows strongly in this Bordeaux-style blend, with the rest Sauvignon Blanc. Toasted Marcona almonds, preserved lemons, dried limes, iodine and walnut oil greet the nose. The nut-oil character is laced throughout the palate, with dried yellow fruits and a touch of earthiness. It's fresh yet creamy, and perfect for a wide range of cheeses.
The 34-acre vineyard of Tania and Vincent Carême is run organically. This wine, from a parcel of old vines, is dry with signs of its wood aging attractively melding into the apple and spice fruits. With intense acidity and a tight texture, the wine is still fruity and young. It can be drunk now although it is worth waiting until 2022 for a more mature perspective.
The 4% Petit Verdot in this dark, inky Cabernet Sauvignon is doing its job in terms of color and structure, adding much of both to the mix. Overall the wine is savory and full-bodied on the palate, with bits of spicy clove and sage around black cherry and toasted oak. Enjoy through 2030.
The 4% Viognier shows prominently, with perfumed aromas of fresh flowers and orange peel out in front of plum, purple fruit and smoked meat. The fruit flavors are sweet and saturated, with the dial turned way up. It brings a sense of deliciousness that is impossible to ignore.
The 45% Cabernet Sauvignon in this wine gives it structure and aging potential. It is a ripe wine that is also stylish with attractive acidity and plenty of black-currant fruitiness. The wine is developing well and it should be ready to drink from 2018.
The 47% of Chardonnay in the blend gives this crisp rosé tight texture. Although there are great red currant and berry fruits, a mineral character adds to the wine's complexity. It is the style of rosé that will be best with food.
The 49% of Sémillon in this rich wine gives it a full, ripe character. It is backed up by the more herbal Sauvignon Blanc to add the freshness. The wine is fruity with citrus and white stone fruits, ready to drink from 2017.
The 4th edition of MunJebel (a blend of Nerello Mascalese from both the 2006 and 2007 vintages) is one of Cornelissen's nicest wines. There's bright fruit here and an attractive purity that speaks highly of the dramatic volcanic conditions that have shaped it. It's a special wine with a light color and delicate aspect.
The 5% Viognier co-fermentation shows itself first, with notes of flowers and orange peel. Next the wine opens fully to reveal roasted meat, wet gravel and coffee. The palate is lighter in style and shows a pleasing sense of balance with tart acidity and a sultry feel.
The 50-50 blend of Chardonnay and Aligoté gives a tangy, zesty lemon-flavored wine. It has a textured character, crisp and full of the freshest acidity. It could benefit from a few months in bottle, so when you buy, wait a little.
The 50% Malvasia in the blend gives this wine its perfumed character. It is ripe, touched by honey and spice. The wine has a fine, fresh streak at the end. Drink now.
The 50% of Pinot Meunier in the blend gives this wine a roundness that contrasts with the crisp and very dry character. Together, they produce a wine that is fresh, full in the mouth with a creamy mousse and a smooth, ripe aftertaste. This bottling should be given a few months aging after purchase.
The 50% Tannat in this blend is softened by the addition of Bordeaux grapes. It has weight and density, with the tannins giving power. The blackberries and ripe black cherries give great juiciness and sweetness.
The 54-acre Landat vineyard, dominated by Cabernet Sauvignon, has produced a powerful, wood-aged wine. The wood shows in the firm and dense tannic structure and gives the wine a dry perspective. Black currant and acidity provided a more juicy aspect to this concentrated wine.
The 56 acres of this estate are in the heart of the Entre deux Mers region. This young and fruity wine has stalky black currant fruits and fresh acidity. There's a light touch of spicy wood and a crisp, red fruit aftertaste.
The 60% Cabernet in the blend gives a dark fruit character. At this young stage, the wood aging still dominates with its burnt toast and chocolate character. For the future, while the wine will be dry, it also has plenty of fresh fruit. Drink from 2018.
The 60% Grenache shows in this wine's red-berry aromas and flavors, while the 20% Mourvèdre imparts a slightly horsey, leathery note. It's full-bodied and lushly textured, it just doesn't seem quite as harmonious at this stage as some earlier vintages.
The 60% new wood aging is showing strongly in this structured wine. Rich and rounded, it offers hints of spice, red cherry fruits and a firmly, tannic edge. The aftertaste brings out a jammy richness. Drink from 2017.
The 65% Cabernet Sauvignon in the blend has produced a wine that is tight with as much acidity as fruit. It does have a juicy edge that is attractive although overall the wine seems thin and dry.
The 65% of Merlot in the blend gives a wine that is soft and rounded. With its acidity and fine tannins, it is fresh and fruity. Black currants and berries dominate a wine that will be ready to drink from 2019.
The 76% Cabernet Sauvignon takes center stage here, supported by 10% Merlot, 10% Petit Verdot, 3% Cabernet Franc and 1% Malbec, most of it grown on the eastern side of Napa below Mount George. Together they offer earthy clove and a brisk, brooding back palate, followed by tight tannins and anise-flecked chocolate.
The 79% Syrah component is estate-grown; while the 21% Grenache comes from the Lonesome Springs vineyard. What a lovely nose, with the bright and grapey Grenache shining through and adding pretty floral scents, while the Syrah fills in the berries and peppery tannins. This is still quite purple and youthful, fresh and just a bit volatile.
The 8% splash of Roussanne in this blend, contributes to the lovely complexity of the opening aromas. Sweet citrus, honey and tea flavors combine, while keeping the palate light and focused. Complex hints of lemon meringue, vanilla cream and toasted coconut keep it lively and interesting through to the finish.
The 8.3 designation refers to the residual sugar by weight. It is indeed a very sweet wine, rich in simple honey, orange and apricot flavors.
The 80% Grenache content of this wine gives it a girth and an opulence that may not suit everyone, but surely makes it an impressive example of Châteauneuf-du-Pape. Just to smell it is to bathe in garrigue- and chocolate-tinged cherry juice, while in the mouth it is huge, lush and creamy in texture. It's long, picking up additional spice notes on the finish. Drink now–2025.
The 80% new oak on this wine really sticks out, giving toasty, caramelized and vanilla bean notes. That makes the underlying cherry, blackberry and raspberry fruit, which is superripe, taste jammy, almost sweet. The result is a little in your face, but it's quite a rich wine that might develop some bottle nuance over the next 4–6 years.
The 85% of Cabernet Sauvignon is upfront, with Syrah providing an accent. It's tightly wound, with notes of dusty cherry, sautéed herbs and spices, and tart cranberries supported by chewy, firm tannins that need time in the cellar to come into their own. Best after 2017.
The 91-acre Grézels vineyard surrounds a 12th-century castle. This revived historic vineyard has produced a well-structured wine that is rich, despite its modest alcohol. It is dense with tannins and black fruits that are developing into a smoother texture. The wine needs to age further, so drink from 2017.
The A-Mano brand is associated with consistent value wines from southern Italy and has now branched out to include value northern Italian whites. This luminous Soave offers fresh aromas of apple, citrus and yellow rose.
The ‘goldkap,' or ‘gold capsule,' in this wine's designation indicates a riper cuvée than the producer's ordinary spätlese. As expected, the fruit is exuberant and lush with hints of tinned apricots and peach jam. An underlying note of lemon zest enlivens the palate and carries over to the long, flowery finish. There's lots of sweetness here; consider serving on its own.
The “**” designation on this wine indicates the exceptional selection process used to pick intensely ripe, late-harvest grapes for this Auslese. Just a hint off dry, it's exceptionally full bodied with a rich, minerally palate accented by flecks of sweet stonefruit and honey. Brisk acidity offsets the voluptuous mouthfeel.
The “83” refers to the department number of the Var, the winery's home county in Provence-Alpes-Côte d'Azur. This open, gentle wine dances with attractive bright, fresh fruitiness. It is crisply textured, with a strong citrus element along with raspberry sweetness. It is an apéritif style.
The “blanc” in the name refers to the white grapes historically planted in this vineyard. Now the vines are a varied red blend of Syrah, Fer Servadou, Merlot and Duras. Seventh-generation winemaker Jean-Marc Balaran creates a fruity, structured wine that is well-balance. Touches of spice from the wood aging complement the smoothness of the wine with its light, fresh aftertaste. Drink now.
The “Essence” in the designation refers to the wine's sources, which are selected blocks from the winery's vineyards in the southern part of Napa. The wine is absolutely dry, mouthwatering in acidity, and vastly complex. There's a touch of smoky, vanilla-scented French oak, but the fruit flavors star. They suggest stone-driven minerals, Meyer lemons, limes, white peaches, pink grapefruits and a savory, umami-rich note of figs. The wine is ideal now and should evolve for many years.
The “least” of Lane Tanner's range of Pinots, but complex and delicious. Ripe berry and spice flavors are rich, and there's a tangy earthiness suggesting sauteed mushrooms. Very dry and crisp, with a silky texture and a long, smooth finish.
The “Reserve” on the label is hardly appropriate in this banal version of what is normally a racy varietal. This version shows a mild fruit in a somewhat stewed version.
The “S” in this late harvest wine's name may stand for sweet or Spätlese, and its flavors are appropriately succulent and robust for the designation. Fresh and natural-tasting peach, melon and herb components from its core; the finish is clean and lingering.
The “X” designation refers to the number of clones in this 100% Cabernet Sauvignon. You have to search for the richness—buried so deeply now—but it's there, like a pirate treasure of blackberries, black currants and cassis liqueur. Hard, thick and resistant now, it's framed by astringent tannins and a dryness that's almost arid. Charles Krug clearly built this wine to age, and there's no reason it shouldn't. Your window begins in 2018 and should last a very long time.
The Ab Ovo is principally fermented in a concrete egg, as students of Latin might easily surmise. Richly detailed and layered, the wine displays impeccable balance, ripe citrus and tropical fruit flavors and countering acidity. The egg seems to bring out some additional minerality also.
The abbey of Marmoutier was founded in the 4th century by Saint Martin. The walled vineyard is owned by the city of Tours, across the Loire from Vouvray. The wine is off dry, ripe with pear and honey and deliciously balanced with the acidity. It is young and will repay aging, so drink from 2020.
The Abouriou, which forms a small part of the blend of this wine, is one of those many Southwest grapes that has been rescued from a sad decline. It adds a richly perfumed character to the Bordeaux blend in this grape. Attractive, with young tannins and ripe black fruits, it will age well. Drink from 2018.
The abundant minerality of this Mendocino Chenin Blanc hits first, followed by clean flavors and a subtle layer of honey on the finish.
The acidic, minerally earthiness of Carneros Pinot Noir is uplifted by the ripe, fruity vintage, resulting in quite a fine young wine. May well be Merryvale's best ever. Their regular '09 was a beauty. This takes the dry, crisp fruitiness to new heights in richness and complexity. Silky and elegant in cherries, raspberries and cola, it should gain traction over the next six years.
The acidity and alcohol are a bit pronounced on the nose, but otherwise this is a drinkable and clean rosé with tart but lively notes of white cherry, rhubarb and cranberry.
The acidity and fruit are the stars of this well-made Riesling. The wine is rich in citrus, honeysuckle, apricot and honey flavors that finish dry and clean.
The acidity and minerality of this wine are instantly apparent, lending grip and bite. But its flavors of orange and apricot jam seem a bit sweet.
The acidity dominates this super-fresh wine. The red currant juice flavor is mixed with candied lemon and a soft texture.
The acidity gives an almost citric tang to this closed, austere wine. There are attractive floral hints that give a softer edge. Dry, pushed by acidity and needing long-term aging.
The acidity here is certainly the Chenin Blanc, but with the richness of Chardonnay in the mix, the wine has a full character, softly ripe, apples and pears dominant. It has a crisper feel at the end, bright and lively and ready to drink. Screwcap.
The acidity in this Chardonnay stars, giving it a mouthwatering tanginess. There's a solid core of apricot, lime and tropical fruit flavors that give needed richness. A mineral note adds bracing grip. The dryness is just fine, keeping the wine worthy of repeated sipping. Overall, this is a food friendly wine; drink now–2016.
The acidity is almost shocking, cutting through the richness of the wine. Its sweet apple and lemon flavors balance the honey and maple syrup notes. The wine is still young, demanding aging over a decade at least. beautifully ripe. Screwcap.
The acidity is in the forefront, with little structure or fruit to fill it out. The fruit displays notes of milk chocolate, red plum and fresh herbs. The toast and oakspice ride nicely on the clean finish.
The acidity is most obvious at this stage of the wine's development. It does have structure, but it feels cool and tight. A green edge at the back adds to the cool character.
The acidity is pretty fierce, but the wine is dry, and offers easy flavors of cherries, raspberries, red currants and sandalwood. The blend is Merlot and Cabernet Franc.
The acidity is strong and brisk on this Rhône-style blend, and the flavors are equally strong. It shows apricots, tangerines, peaches and mangoes, tasty but lacking subtlety. Drink up.
The acidity is strong and the cherry, herb tea and white pepper flavors are elegant. It grows on you as you sip, showing more and more complexity. It's a fine wine for drinking now with Pinot-friendly fare, such as roast lamb or a wild mushroom risotto with grated cheese.
The acidity is the prominent attribute of this wine, jutting out with little flesh to buffer its cut. Light, dusty tannins add some traction to the palate, with a leafy herb note surfacing on the short finish.
The acidity on this dry, fruity Cabernet tastes strong and unnatural. It sticks out like a sore thumb, making the blackberry pie flavors overly tart.
The acidity on this fine wine makes your mouth water, giving a clean bite to the pineapple, orange, sweet cream, honeysuckle and cinnamon-spice flavors. The balance of tartness and sweetness is what makes the wine so appealing.
The acidity on this Pinot tastes bizarre. It's so sharp and cutting that it's unnatural, given the ripeness of the raspberry and cherry fruit. Not going anywhere, so drink now.
The acidity really brings this Chard together, adding a racy edge to buttered toast, popcorn and orange marmalade flavors. Straightforward, but a good example of the modern California style.
The acidity really makes this Chardonnay come alive, providing vitality, a quality that's boosted by an undercurrent of minerals. It's so rich in tropical fruit, orange, nectarine and pear flavors, and so generously oaked, which brings a sweet, satisfying note of buttered toast, that all you want to do is drink it now, preferably with steamed lobster and melted butter.
The acidity that is a characteristic of the vintage shows through in this wine. It clashes with the tannins to give a strangely unbalanced wine.
The acidity, dryness and minerality are all about the Sonoma Coast, but the wine is watery thin. Its orange, apricot, mango and oak flavors disappear into a quick finish.
The Acrobat bottling is one of Oregon's best sub-$20 Pinot Noirs, and a fine example of what might be called “new wave” styling. It's sleek, nervy, built on a spine of steel rather than wood. The bright berry fruit carries a pleasing hint of chocolate.
The Adam family has been producing wine since 1674, a legacy that is distilled into this delicate, ripe, and fruity wine. It has an elegant balance between its acidity and its dried apricot flavor. Give this attractive wine a few months more in bottle.
The addition of 10% Cabernet Sauvignon and 4% Cabernet Franc add an apparent spiciness and structure to this young, tightly wound wine that's otherwise showy with oak and savory clove notes. Firm tannins and a strong streak of dried herb and cedar add to the mix.
The addition of 15% Petite Sirah takes this bottling to a compelling place, showing barely ripe blackberries, animal fat, smoke, black pepper and a wild clove element on the nose. It's rich and layered on the palate, where chalky tannins support black cherry, grilled beef and mint flavors. This has the bones to last awhile.
The addition of 20% Roussanne to the blend seems to thicken the palate—which is not a bad thing at all. A scent of honeysuckle piles on top of the flavors of honey, chamomile tea, lemon, orange and pink grapefruit, creating a luscious wine with impressive length.
The addition of 28% Grenache brings a punchy, upfront fruitiness to the umami-soaked Syrah. Tangy orange/raspberry fruit is concentrated and fills the mouth; then the peppery, earthy Syrah backbone brings flesh to the finish. Beautifully proportioned.
The addition of 5% Merlot softens this wine, a lovely representation of the wild mountain appellation from a vineyard 2,000-feet up. Juicy and layered, the wine shows restraint and elegance amidst a woodsy forest component of lean, tart fruit and cocoa powder.
The addition of 5% Sémillon proves to be the right call in this white, a structured, spritzy glass of tree-ripened apricot and exotic lemongrass with a pleasant heft to the palate. A twist of ripeness gives a mouthwatering, juicy finish.
The addition of 9% Traminette lends a blossomy flair to fresh apple and tangerine notes in this bright, unoaked Chardonnay. Brisk and revitalizing, with a zesty lime-toned acidity, it's a satisfying late-summer quaffer at a bargain price.
The addition of a few drops of Viognier was an important and intelligent winemaking decision. It takes Syrah's blackberries, cherries and currants, which are a little soft and direct, and gives them Viognier's acidic boost, as well as a stimulating cut of lime. Drink this wine soon, but decant it for an hour or two.
The addition of southern Oregon fruit to the Plowbuster amps up the candy-cherry flavors in a good way. It's forward and fruity, with additional details of citrus fruits, notably fresh oranges. Give it a little breathing time and it fills out nicely.
The address is Oakville, and the price is right, but this Cab could be from anywhere. It's soft and sweetly simple in cherry and blackberry jam, vanilla and oak flavors. Drink now before it fades away.
The Adelaide Hills aren't known as a hotspot for Cabernet Sauvignon, but this offering, from a warm site, excels. Cinnamon, clove, cracked pepper and vanilla notes accent dark, meaty fruit. It's full and rich enough to be mistaken as coming from a warmer region, with a long, earthy finish. Drink now–2025.
The Adelaide Hills is one of Australia's best sources of high-quality Chardonnay. This is a fine example, marrying toasted grain aromas with peach and citrus flavors and a touch of vanilla. It's soft, lush and promises easy drinking over the next year or two.
The Adobe block was planted in 1999, and the wine has a fruit-forward character, like jam, that makes it somewhat simple. Bright, crisp Bien Nacido acidity makes the raspberries and cherries sing. It will be fascinating to watch future bottlings as the vines age.
The age is showing on this wine, so drink up. The woody nose offers stewed red cherries, cedar and incense, while the palate blends strawberry-black cardamom jam, caramel, vanilla, Indian spice and lush red fruit. It's intriguing and tasty, but not improving.
The age on this bottling is starting to show, so drink up. Slightly sour plum scents meld with rose petal, violet and dried blueberry notes on the nose. The palate is quite interesting, with dried strawberry, mocha and cappuccino flavors, culminating in a caramel-inflected finish.
The aging potential of wines from this Beaujolais cru are apparent in this firm and structured wine. Dense with black fruits and with a mineral texture, it is a powerful wine from 70-yearold bush vines. The aftertaste with its acidity and dry edge confirms the aging, so drink from 2018.
The aging program for this Syrah, which comes from a vineyard near the intersection of the Carmel and Salinas valleys, results in a solidly balanced wine. Pepper, boysenberry and game consume the nose, with blackberry fruit, mint, tobacco and a greenish bitterness keeping the palate interesting.
The aim of this wine presumably is to show off the fruit quality from the quinta. It does succeed, but at the expense of complexity and richness. So the wine is tight with tannins and edgy with a texture that is dry and firm. Give it another year until 2017 before drinking.
The Alatus blend is two-thirds Cabernet Sauvignon, with Merlot, Malbec and Syrah also in the mix. Dark and spicy, it remains compact and toasty, with a solid core of cassis, coffee grounds, cedar and smoke. The barrel influences (40% new) are well displayed, but the rest of the wine needs more time to catch up.
The Albana varietal is usually made into dessert wine, but this interesting rendition is vinified dry. It opens with fragrant aromas of honey, peach and apricot. A touch of subtle sweetness marks the finish.
The alcohol doesn't weigh heavily on this rich wine. The wood aging does, at least for now, giving spice and burnt wood aromas. Underneath there are black fruits that are developing into a rich, perfumed wine that will have a smooth texture. Drink from 2019.
The alcohol has dropped almost a full percentage point in 2011, but the wine has plenty of ripe, round fruit, with the emphasis on Meyer lemon, orange blossom, and pineapple. Forward and fruity, with mouth-filling sappiness, this is a wine to enjoy in the splendor of its youth.
The alcohol has dropped to just above 12% in this vintage, and the wine seems a tad underripe. Overtly grassy and pungent, it suggests with petrol, gooseberry and green banana. Drink it well-chilled.
The alcohol is a bit too noticeable here, but overall this is a straightforward wine with nice mocha and spicy oak accents to the wild berry and red plum fruit frame. Drink now.
The alcohol is a low 11% by volume, but the cost is lots of residual sugar. Shows very sweet, simple tropical fruit, peach and honey flavors.
The alcohol is hefty but balanced, giving the wine a heat it wears well. The tannins are big and thick, while the fruit is all about ripe black cherries and chocolate. It hits the sweet spot, but finishes dry. Drink now–2018.
The alcohol is high, giving the wine a peppery burn, but it's fun and delicious and utterly unique, in its own high mountain way. Completely dry, the flavors are of blackberries cooked into a pie and black pepper, with just a hint of raisins.
The alcohol is high, giving the wine a peppery burn, but that's part of its charm. Without such ripeness, the wine wouldn't have the briary berry, sweet dried currant and leathery flavors. New oak, to the tune of 25%, adds an even richer layer of char. Quite an accomplishment. Drink with barbecue or big, hearty beef dishes.
The alcohol is just 9.1%, with residual sugar of 3.6%, yet the wine does not taste that sweet. This is a wine that snaps back and forth from tart and tangy to fruity and sweet, with a juicy kick to the finish. It maintains good concentration and acidity throughout.
The alcohol is nearly 16%. Yikes! And it shows, with a hot mouthfeel and a glyceriney sweetness. Too bad, because the underlying wine, with cherry, cola, cedar and spice flavors, seems fine.
The alcohol is nice and low in this dry Pinot Noir. It has a silky texture and complex flavors of red cherries, persimmons, cola and spices. Acidity is great but there's something slightly off, suggesting a trace of unripeness. Drink now.
The alcohol is nice and low on this fruity wine, and the apple, pineapple, honeysuckle and spice flavors are nicely balanced with crisp acidity. But it's definitely on the sweet side.
The alcohol is overwhelming here in an otherwise fragrant wine with strong aromas of cola spice. This Petit Verdot is medium-bodied and very much happy to display its 18 months spent in new American oak.
The alcohol is pretty high, but the wine is decadently rich and forward in pie-filling flavors of cherries, raspberries, currants and chocolate, seasoned with anise, cinnamon and pepper. Firm tannins give much-needed structure to this deliciously dry Cab Franc.
The alcohol is refreshingly low on this wine, making it delicate in the mouth. It's also full of lemon, peach and vanilla flavors. Easy to drink with hors d'oeuvres.
The alcohol is refreshingly moderate in this dry, silky Pinot. The flavors are quite complex, suggesting wild cherries and raspberries, mushrooms, cola and sandalwood, with hints of balsam and herbs. The wine should age well, but the acidic sharpness on the finish will always be prominent.
The alcohol is refreshingly moderate on this blush wine, which has appealing flavors of oranges, limes and tropical fruits, brightened with soft acidity. It's almost as sweet as a dessert wine, with a sugary finish.
The alcohol is under 11%, and there is a sweet, honeyed peach flavor underlying tart green apple fruit. It's like biting into an apple tart, with the same mix of fruit, cinnamon, honey caramel, and fresh-baked crust. A substantial 6.6% residual sugar.
The alcohol level of nearly 16% is the star, or the villain, of the show. It gives this Zin a hot, peppery mouthfeel, not to mention going to your head. On the other hand, the wine is dry and richly flavored in wild berries and spices, and the tannic quality is very fine.
The alcohol on this blend is quite high, giving it a hot, Porty mouthfeel. It also exhibits some overripe aromas and flavors of prunes and raisins, leading to a sweet finish of caramel, chocolate and blackberry essence. Hard to tell if it has a future.
The alcohol on this bottling is lower than most Fe Ciegas have been in the past, reflecting the cool vintage. The wine seems more austere than in the past, withholding a bit of the early appeal it used to show. Nonetheless, it's wonderfully structured in acids and tannins and very dry, with a judicious application of oak, and there are intricate flavors of cherries, red currants and herbs. Seems like it could shine with age, so give it six years in the cellar.
The alcohol on this Cabernet is fairly high, yet the wine tastes and feels dry, supple and balanced in the mouth, with tannins so smooth, they're drinkable now. The flavors offer an interesting mélange of blackberries, black currants, green olives, sage and cinnamon. This is certainly an ageable wine that will reward your patience through 2020 or so.
The alcohol on this wine is 16.2%, so high that it makes the wine taste as sweet as Port. There may even be residual sugar, giving it the taste of blackberry jam and chocolate.
The alcohol on this Zin is enormous, giving it a Port-style headiness. But it sure is delicious, offering tiers of black currants, chocolate, sweet licorice and cedar. Defines this robust style of California Zin in a rich, barbecue-friendly way.
The alcohol shows strongly on the aromas, along with dried-out fruit. The dark-fruit and herb flavors are light and elegant, with gritty tannins backing them up.
The alcohol would indicate a level of ripeness which does not register in terms of flavor or density. Thin generic red fruit has a slightly burnt edge to it, and it fades out quickly.
The Alfrocheiro, normally found in the Dão, is here grown on the sandy soils of Lagoalva de Cima. It gives a ripe, soft and fruity wine, full of red fruits. Tannins are gentle, filling the background with a spicy, dusty character. This wine is only made in the top vintages. Drink from 2017.
The Algarve, in Portugal's south, is less known for its wines than as a holiday destination. This wine, with its blend of the familiar varieties (also found elsewhere in the country), is structured with red-berry flavors and tannins. The smooth texture and balanced acidity show it is ready to drink now.
The Alicante Bouschet and Castelão in the blend give it its rich, immediately fruity character and dense color. Structure and concentration leave room for an elegant texture. Blackberry juiciness shines at the end. Drink now.
The Allen bottling typically needs time to come around. This '06 shows the dusty tannins that close it down a bit in its youth, suggesting a good five years in the cellar. Silky and refined, it should evolve to a fine wine, with its cherry pie, mocha, cola and spice flavors. If you drink now, decant. Beautiful with a fine grilled steak.
The allure of ripe but zingy passion fruit proves almost irresistible. Juicy and plump, the palate is saved by citrus freshness. Tropical fruit rules and makes for immense, easy pleasure.
The alluring lightness of scent here conjures up citrus-flavored snowflakes—symmetrical and delicate little crystals of lemony deliciousness that melt on the tongue one by one, releasing a constant stimulus of utterly joyous freshness—whichever cloud they fell from. It simply bursts with lemon and grapefruit zest, and even with lime. Slender, incisive purity echoes long in a blizzard of bracing and lasting thrill.
The alluring perfume of Traminer leads on this pretty wine, whose subtle and refreshing lemon/citrus flavors are delivered with a touch of flowers. Though a bit lean, the wine has a nice fruit profile and will pair well with spicy cuisine such as Indian or Thai.
The almost 100-acre vineyard of Brillette is situated at one of the highest points in Moulis. Ripe and generously structured, this concentrated wine has layers of blackberry fruits and solid tannins. It will age well, with its fresh acidity and dry core. Drink from 2019.
The almost legendary wine of Gassac is in fact a deeply satisfying, rich but structured southern wine, with a fine balance between spice, red fruits and powerful tannins. There's a raw edge of youth here, confirming that these wines always have considerable aging potential.
The almost luminous pink hue promises exuberance: the wine delivers a plethora of fruit notes—spicy elderberries, luscious strawberries and juicy red cherries all take turns to dazzle. Is this your typical rosé? Certainly not—it's more of an ultralight red that needs chilling. But it certainly delivers sophisticated yet fun drinking. Simply abandon yourself to its joyful flavors and celebrate summer!
The alpine conditions at Foris push this into a style that's different from Willamette Valley Pinot Blancs. Bracing minerality drives this bus, with refreshing flavors of celery, cucumber and green melon. It's persistent, squeaky clean and quite delightful.
The Alta Vista single-vineyard wines are among the best in Argentina. This offers a soft, deep, alluring nose with plum, berry, minerality and a hint of rubber and bacon. It's rich, pure and a bit jammy in feel, with saturated blueberry, blackberry, molasses and caramel flavors. A cuddly, long finish confirms this Malbec's outstanding status. Drink through 2018.
The Alvarinho grape, more at home in northern Portugal, makes a fine wine in the Alentejo hill country northeast of Lisbon. Here the flavors are tropical: ripe pineapple, a touch of spice and just the right amount of acidity. The wine will be better from 2017.
The Amador Zin specialist is offering its first ever Grenache here, a tremendous debut, super light in color and texture, lightly rendered to show off its layers of delicate violet and raspberry amid a meatier backbone of lurking anise and herbs. With 9% Mourvedre and 5% Syrah, this is a light red worth seeking out.
The American oak aging (80%) plays a significant role here but not in a bad way. There are notes of toast and Mounds bar with ripe flavors and a cranberry-filled finish.
The American owners of this winery are making every effort to improve the wines, and the 2013 is certainly a step in the right direction. Toast and vanilla notes frame ripe cherries, which show a strong, sinewy core without being hard or tough. By the end of 2015, the oak should be less noticeable.
The amount of alcohol in this Syrah has increased in 2010, which will appeal to some palates. The downside is the loss of texture and subtlety. Smooth and powerfully fruity, this hits with some chewy tannins, but it stops a bit short. More bottle age could certainly be a boon to this wine.
The ample alcohol in this wine imparts a rich slightly syrupy feel to this wine that's not particularly Pinot-like, but still satisfying. Strawberry and raspberry notes carry a hint of tomato leaf, then finish with crisp acids.
The ample fruitiness of this 80% Merlot wine is right up front. It comes from a large 116-acre estate on the extension of the Pomerol plateau. Firm tannins as well as generous black plum and berry fruits are well balanced, just needing time to soften and fill out. Drink this full, rich wine from 2018.
The ancient vineyard of Tour Carnet, first planted in the 15th century, is into a renaissance. This wine, which showed too many tannins when in barrel, is now coming to life. The balance, the acidity and the seductive perfumes promise plenty. So does the structure, just hinting at bitterness, a function of its youthfulness. Keep for 5–8 years.
The Andretti style is fruit-driven and easy, and this Cab definitely is built along those lines. It's explosive in sweet raspberry, cherry, blackberry and loganberry jam flavors, with a smooth overlay of spicy oak.
The Angove family has made a real commitment to its prestige wine portfolio, and this Shiraz represents that new level of quality. It's ripe without being over the top, marrying ripeness and supple tannins with savory notes of tar and espresso. Drink now–2025, possibly beyond.
The Angove family is crafting some increasingly interesting wines in recent years. This blend of 55% Grenache, 25% Shiraz and 20% Mourvèdre features intriguing notes of cola, brown sugar and cinnamon layered over a plush base of ripe black cherries. It's mouthfilling and round, with a soft, licorice-tinged finish. Drink now–2018.
The Anselma family is committed to producing only great Barolo and nothing else. This vintage of its prized product offers beautiful hints of blue flowers and wild berries followed by herbal overtones. In the mouth, it tastes rich and fresh, silky and smooth.
The Antinori family's Brunello estate has seen ups and downs in terms of wine consistency over the past five years. But 2008 delivers an honest and nicely concentrated expression that seems to benefit beautifully from the slightly warmer temperatures in its lower altitude vineyards. Dark chocolate, cherry fruit and barbecue spice appear on the finish.
The antithesis of a squeaky-clean commercial wine, this funky but compelling and complex bottling is an adventure to drink. Brownish in color, it conveys strong earth, spice and new-leather notes in the aroma, followed by flavors like black tea, rhubarb and cedar. While it was aged for an unusually long time in 70% new French oak, it comes off as layered and spicy but not at all overoaked.
The appealing nose of lemony-lime aromas features a hint of honey. This medium-sweet wine with a gripping crispness is fairly light-bodied and slightly loose-knit, but refreshing, with moderately intense flavors of citrus cocktail. A nice earthy kick chimes in on the finish.
The appellation blend from this relatively young but widely regarded property, this offers gravel, wet clay, purple and red fruits and lots of earth tones on the nose. Cranberry and sour-cherry fruit show on the palate, with eucalyptus oil in the midpalate and wet river stones and orange zest on the finish.
The appellation continues to impress with this variety, well showcased by this producer. White flowers and waxy apple form its character foremost, followed by lemon peel and zest. A dry, salty finish makes for a conclusively satisfying end.
The appellation famous for Pinot Noir and Chardonnay packs a powerfully pretty punch when it comes to this variety, too, showing in this wine a soft, focused layering of Luxardo maraschino cherry and touch of cranberry. It then reveals an underlying richness that rewards the patient with a splash of white and black pepper, leaving an indelible stamp on the palate. Drink now through 2024.
The appellation in the Côte Chalonnaise only produces white wine. This wine has a smooth and creamy character with attractive acidity and bright acidity. It is a perfumed wine just hinting at a more mineral texture. Drink from 2017.
The appellation is good at producing soft early drinking wines like this. It is fruity with good acidity and red-currant fruitiness. The tannins are in the background, allowing the wine to age for a few years. Drink this ripe wine from 2018.
The appellation is in San Benito County, a terroir that has plenty of coastal influence. Acidity and ripeness are the stars in this bright, expressive, dry but fruity wine, with pineapple, lime and honeysuckle flavors. Try as an interesting alternative to Sauvignon Blanc or Viognier.
The appellation is showcased in all its glory in this 100% varietal wine, a brooding and weighty experience with a ton of power and concentration. Black currant, wild berry, pencil and tea make for big flavor and persistence, finishing with length and grace. Drink now through 2022.
The appetizing and enticing savoriness of freshly chopped dill runs like a faultline through this concentrated, yet elegant red. Ripe cherry hides behind the straightening tannins of oak and waits to burst out as this softens with a little bottle age. Very finely-knit tannins extend a gentle grip and frame a compelling, layered wine. Drink from 2016–2020.
The appetizing perfume is a perfect fusion of lemon zest and tart apple. The palate also pitches that same, ripe freshness against zingy tang. The palate is dry, textured and juicy and thus very moreish. This is very alive and appetizing with a super-clean, lip-smacking finish.
The appetizing perfume of candied orange peel rises seductively from the glass. The palate counters with the very fresh but ripe fruit of fleshy juicy yellow mirabelles. These are joined by tangy, zesty grapefruit freshness, creating a concentrated fruit-driven palate of great tension and concentration. This is a wonderful tightrope act between tang and generosity. The finish is long and clean.
The apple and cider aromas are vibrant while the palate offers plenty of dry tart fruit flavors. It brings appeal.
The apple and lime aromas are simple yet inviting. It feels round and mellow, maybe a bit low in acidity. The flavors of banana, vanilla bean and pear are friendly, while the finish is smooth and bears a tropical flavor.
The apple and peach aromas are not forced, oaky or heavy. It feels closed up, without much weight, body or texture, and tastes narrow and citrusy, like apple juice. The finish is short and tangy.
The apple, hay and earth aromas and flavors of this Chardonnay from northeastern Spain are in the right range, but lack the liveliness and definition I sought. Medium-weight, it finishes a bit short, a bit dull and uninspired. —M.M.
The apple, pear and spice aromas and flavors display freshness. There is no apparent new oak influence, putting the focus on varietal purity. The finish lingers.
The approachable nose of this wine shows baked blackberry pie in vanilla crust, with touches of dried purple flowers. The palate is similarly crowd-pleasing, with dark berry and baking spice flavors given intriguing depth through hints of game and rosemary.
The apricot and peach-yogurt scents come across as a bit soapy before the strawberry and sour cherry notes surface. The palate is supple and easygoing, and although it lacks some concentration, it tastes fresh and fruity.
The apricot and pear flavors are obviously very ripe, but they're balanced by brisk acidity, and a certain stong minerality you often find in Carneros Chardonnays. Oak plays its part. A bit obvious, but for the price, there's plenty of opulence.
The apricot and star fruit aromas start out quite reticent, with barrel notes providing accents. The vanilla and stone fruit flavors are full in feel and walk together through the finish.
The apricot notes of Viognier come through strongly with this smooth, ripe wine. It has a steely character and a cool freshness from the Arinto and Síria in the blend. All in all, an attractive wine that could age a few months.
The aptly named vineyard is good at producing wines that are deceptively approachable when young and which age so well. This Meursault follows that model: a generous wine with its ripe spice and yellow fruits. They are balanced by the more citrus and green-plum flavors. Full of fruit while also structured for aging, the wine will be best from 2019.
The Ara project has yet to realize its considerable potential. This high-end bottling is a solid, middle-of-the-road Marlborough Pinot Noir, and it displays subdued aromas of dust-coated cherries, with modestly concentrated flavors of cherry and earth and a medium-length finish. Drink it over the next few years.
The Aragonez (aka Tempranillo or Tinta Roriz) is complex enough to produce a single varietal wine. Here, with wood aging, it has made a richly endowed wine, full of firm black fruits as well as acidity. With its structured aftertaste, it is dense and serious. Drink now.
The archetypal pear flavors of Grüner Veltliner come to the fore: fresh, flavorsome and crunchy green Conference pear in this case, with zesty acidity in a linear, refreshing and zesty frame. This is concentrated and totally refreshing.
The are firm indications of wood aging in this wine, meaning it needs some time. For now, it is all spice and exuberant blackberry fruits. As it develops, it will integrate well to produce a rich wine with plenty of blackberry and damson fruits. Drink from 2021.
The Arinto grape and the town of Bucelas go together. This small enclave in the larger Lisboa region produces this crisp fruity style, like a southern version of dry Vinho Verde but with extra weight. Drink this attractive, lemon and red-apple flavored wine now.
The Arinto grape is a Lisboa specialty and this lightly wood-aged wine shows it to great advantage. Plenty of acidity and a crisp texture are balanced by vanilla and creamy apple. This fine wine is ready to drink.
The Arinto is a local grape as far as Lisboa is concerned, and this wine seems right at home here. Made from old vines, it is fresh, tangy and destined to be drunk young with locally-caught Atlantic Ocean fish. The wine has a pure, clean, perfumed aftertaste. Drink now.
The Arinto is right at home in the Lisboa region, giving its best in the cool ocean climate. It is light and bright, fruity with citrus flavors and perfect with summer seafood. Drink now.
The aristocratic estate of Santar produces some of the most elegant wines in the Dão. The 2009 vintage adds richness to a deep, complex and powerful wine, which is full of dark plum and damson flavors, rounded by wood aging. Age for 3–4 years.
The aroma immediately suggests green vegetables, perhaps broccoli. You'll find some raspberry jam flavors, but they're thin, and disappear into a quick finish. On the plus side, the wine is dry, silky and elegantly structured. Drink up.
The aroma is a bit buttery and nutty, and the flavors are similar, with good depth and generosity. Although the mouthfeel is crisp enough, it strives more for richness than refreshment. Consider this wine serious enough for indulgent plates of seafood, pasta and chicken.
The aroma is a perfume shop. Even on the palate, although the rich botrytis character is prevalent, there is a wonderful, exotic, Asian intensity of flavor. The acidity and honey are welcome and balanced.
The aroma is all green herbs, with crisp acidity following on the palate. Fragrant with acidity, lemon zest and gooseberry flavors, this 100% Sauvignon Blanc is bright and lively at the end. Drink from 2016 for the texture to calm down a little. The estate is transferred from mother to daughter; Alexia Eymas took over in 2001.
The aroma is earthy, while on the palate this wine shows a full-bodied structure and rich, chewy black fruits. There is minerality here, a very textured wine offering spice as well as blackberry and plum-skin flavors.
The aroma is stalky and leathery on the nose. The palate is grabby, with sulfuric, bitter flavors of uncomplicated berry fruits. This is 65% Bobal and 35% Tempranillo.
The aroma is very ripe, almost like a Port wine. Flavors are deep and ripe, with a twinge of dried fruit, and the texture is appropriately firm and tannic. It's a bold, hearty and full-bodied Bordeaux-style blend.
The aroma of charred oak dominates this Malbec, while oak tannins rule the palate. The underyling wine is soft and fruity and tannic in itself, with blackberry and currant flavors. Big and hefty, it's a wine to drink with superrich fare, like barbecue or meat stews.
The aroma of this sleek and polished wine has hints of flowers and dark chocolate, while flavors suggest Bing cherries dusted with cocoa. Most impressive is the texture that is firm and refreshing, but also luxurious. While very flavorful and concentrated, it's not to heavy or too tannic.
The aroma of this sleek, dry wine made from organic grapes is subtly herbal. Flavors suggest crisp green apple and kiwi, and it has a crisp balance, smooth texture and very clean finish. It shows a sophisticated restraint that will pair well with any number of appetizers and seafood courses.
The aroma of this uber-sophisticated white wine is almost like vintage Champagne, combining light smoky, toasted notes with a figgy, lees-stirred freshness. The plush and mature flavors resemble toasted walnuts, marzipan, white peach and honey, yet this is a dry dinner wine, not a dessert. It will make a great pairing with paté on toast or maybe a white truffle risotto.
The aroma of this wine shows strong signs of the wood aging, although red fruits do show as well. There is a minty character from the new wood, berry fruit flavors and the juicy acidity of the vintage. The wine is going to age well over the medium term, so drink from 2015.
The aroma profile shows typical Pinot Noir red cherries while the palate has a juicy character that brings out soft tannins and cool-climate acidity. Although it is a fruity wine with gentle structure, it does need to age until 2015.
The aroma says wood, and that's what the taste confirms. To go with the wood, there is rounded apricot and peach-flavored fruit, open and rich. The wine has a youthful taut edge, finishing with the greatest acidity.
The aroma shines with Syrah perfumes, while the palate brings together great ripe perfumed and spiced fruit, smooth, rich and dense. There is just an earthy element that needs to soften over the next two years.
The aroma shows old wood flavors that don't work. On the palate, the wood also gives some bitterness that needs to disappear to bring out the best of the red fruits. It's probably always going to be on the hard side.
The aromas and flavors in this blend of 55% Syrah, 24% Grenache and 21% Mourvèdre perfectly match its Wild West-inspired label: they're unabashedly smoky and pair with anything off the grill. Smoky strawberry, red plum and tanned leather notes lead to an easygoing palate of red fruit that's spiced with white pepper, roasting herbs and barbecued meat.
The aromas and flavors of crushed stone, lime sherbet and green apple are spot on, but this crisp, medium-bodied dry Riesling lacks just a bit of texture and length. Try it as a mouthwatering apéritif.
The aromas and flavors of new wood are dominant in this soft, ripe wine. It has opulent black-plum fruit that shows through the wood influence. A touch of smokiness adds spice.
The aromas and flavors of oak barrels dominate this Viognier. The grapes bring some nice tropical fruits, but they're buried under flavors of buttered toast, caramel and honey.
The aromas and flavors of tangerine, ripe pineapple, jasmine and honey are all robust on a wine that is more about subtlety and elegance than sheer weight and volume. It's very well balanced with an extremely long finish.
The aromas and flavors of this medium-bodied Cabernet recall a spiced, mulled wine. It smells like cloves, cinnamon and nutmeg, and tastes like dark grapes and orange zest.
The aromas and flavors of this wine are not too intense, with soft suggestions of strawberry hull and ripe banana. Surprisingly weighty and round in the mouth.
The aromas and flavors of this wine are ripe to overripe, like dried plums and raisins. An earthy vein runs through them, too. It is full bodied and rather soft in texture.
The aromas and palate of this wine are dominated by oak. This sparkling wine also shows flavors of toast and vanilla, with subtle hints of butterscotch and lemon drop. It finishes on a bitter-walnut note.
The aromas and tastes of caramelized oak dominate the modest cherry-berry flavors of this wine, making it unbalanced. It's bone dry and rugged in tannins. Drink now.
The aromas and tastes of oak dominate this Chardonnay, with buttered toast and sweet caramel riding high over the pineapple, mango and pear flavors. But crisp acidity provides needed balance, and there's a fine minerality that gives a tang of stone. A good price for a Chard this complicated.
The aromas are  intriguing, with notes of flowers, tangerine peel, citrus and mineral. The olive and dark fruit flavors coat the palate, with grainy, slightly dry tannins offering support.
The aromas are a bit candy-sweet, like pink bubble gum and Lifesavers, and in the mouth that impression of sugar is confirmed. The flavors are firmly on the peach side. It’s clean, but simple, and finishes a little sugary and syrupy.
The aromas are a bit subdued for the variety, with notes of apricot, jasmine and flowers. The palate drinks sweet, with abundant stone-fruit flavors that provide a lot of easy-drinking appeal.
The aromas are a bit too prickly and pickled to call the nose clean, and thus the wine never really achieves solid footing. The raspberry and strawberry fruit is there, but it's marred by sharp, pickled accents, which ultimately don't work in its favor. The feel is nice, as the acidity and tannins are proper. But with too much funk to the nose and palate, it misses the upper echelon.
The aromas are a bit unsettled, bringing a wilted-flower note that is off-putting. The ripe cherry, blackberry and smoky flavors seem disconnected. It doesn't all come together, and the variety seems impossible to find.
The aromas are a little sweaty and the wine has not entirely knit together, even after four years. Fruit flavors are raisined, the acids feel chalky, and the finish resolves into some bitter phenolics.
The aromas are a refined blend of peaches, pears and citrus fruits, but don't adequately prepare the taster for the bold, striking flavors that follow. Despite being relatively light-bodied, tropical fruits, stone fruits and citrus cascade across the palate, finishing a touch soft. If more structure becomes apparent as this wine's "baby fat" recedes, this wine's rating may prove conservative.
The aromas are a touch prickly and sharp, and there's some heavy oak on the nose. But in the mouth it's more harmonious, with sweet fruit and more than enough barrel spice. The finish is simple and clean, so it fades away nicely. The only problem is a lasting salty, wood-dominated essence.
The aromas are all high toned, with barrel notes of exotic spice, vanilla and medicine cabinet. The red-fruit flavors bring a sense of elegance and distinction.
The aromas are all high toned, with notes of baking spice, green herb, berry and wood spice. The palate is on the lighter side of medium bodied, with appealing well-balanced flavors.
The aromas are all high toned, with notes of coffee, herb and cherry. The elegantly styled flavors are well balanced and carry through on the finish.
The aromas are all high toned, with notes of mortared fresh herbs, blueberry pie, citrus, black pepper and whiffs of smoked meat. The palate is dense and rich, tightly focused and flavorful with a meaty streak that runs throughout and a finish that lingers.
The aromas are alluring, with notes of stem, dried herb, white pepper, cigar box and raspberry. The palate is chock-full of raspberry flavors that show a pleasing purity, and the finish lingers, showing just a touch of heat.
The aromas are almost completely closed up at present, occasionally revealing notes of barrel spice, dried cherries, herb and dark fruit. The palate displays a sense of elegance and nuance, showing pleasing subtleties. Give it some time in the cellar to for the wood to integrate and the fruit to blossom. Best after 2023.
The aromas are almost completely shut down, with light notes of corn on the cob and peach. The flavors are lightly concentrated, making it a strain to hear what they have to say.
The aromas are attractively fresh, while the palate is more towards full, fat fruits. So the green perfume gives way to melon and pear only just touched by citrus acidity. Treat this as a food wine, not an apèritif. This wine was formerly sold under the Cockburn Port brand.
The aromas are awkward, with notes of clove, green stock, bramble, linseed oil, Sambuca and spice that come from every direction. The wine is firm in the mouth with solid tannins and herbal notes on the close.
The aromas are barely a whisper, with notes of citrus and herb. It drinks dry with lightly concentrated fruit flavors. The variety seems hard to find.
The aromas are barnyard and rustic, but on the palate the wine has a richer character altogether. It has dark fruit flavors, solid tannins and a dense texture, well combined in a structured package. Wood softens the attack of the fruit, resulting in a wine that can be drunk now, but will be better in three years time.
The aromas are barrel-forward at present, with notes of baking spice and vanilla in front of red fruit. The flavors are plump in feel but also come off as quite woody. There are lots of good things going on. Perhaps some additional time in the bottle will pull them all together.
The aromas are bright and fragrant, with notes of pear, flowers, star fruit and mandarin-orange rind. The palate is full of tropical fruit and orange flavors that provide appeal.
The aromas are bright and generous, with notes of honeysuckle and canned peach. The fruit is so sweet on the palate, it drinks almost off dry, with abundant stone-fruit and floral flavors that linger.
The aromas are bright and sweet, with notes of freshly cut cantaloupe, pear and candied red apple. The flavors are tangy, sweet and full, with an herbal streak that runs throughout.
The aromas are bright, with notes of barrel spice, vanilla, pineapple and lees. The palate is full bodied, with textured and richly flavored tropical fruit notes that lead to a warm vanilla-filled finish. The oak seems a bit heavy handed.
The aromas are bright, with notes of charred wood, jalapeño pepper, herb and cherry. The palate is light and pillowy in feel, surprisingly elegant considering the aromatics. Char and pepper flavors persist on the finish. The wood seems a bit heavy handed.
The aromas are bright, with notes of fresh flowers, potpourri, black pepper, blue fruit and tar. The palate is fruit forward and simple, not delivering on all the aromas have to offer. It pulls up short on the finish.
The aromas are bright, with notes of fresh herb, red cherry, Red Vines, orange peel and barrel spice. The palate shows a pleasing sense of concentration and richness, with light meaty notes on the finish.
The aromas are bright, with notes of green herb, vanilla, clove, wood spice and cherry. The palate brings a mouthful of dark-fruit flavors along with barrel accents, providing a whole lot of texture and appeal.
The aromas are bright, with notes of guava, pineapple and citrus. The palate is lightly spritzy with plenty of grapefruit flavors that keep the interest high.
The aromas are bright, with notes of huckleberry, blueberry, dried violets, orange peel, olive and moist earth. The palate is brings an elegant styling, full of fruit and savory flavors with light meaty streaks running throughout.
The aromas are bright, with notes of lime leaf, apricot, citrus peel, flowers and lime. It drinks off dry, with abundant stone-fruit flavors that provide plenty of pleasure.
The aromas are bright, with notes of melon, pear and herb. It drinks dry, with tart lemony flavors. The concentration doesn't seem all there.
The aromas are bright, with notes of peach and flowers that display a sense of delicacy. The flavors are light but nuanced, displaying a fine sense of balance.
The aromas are bright, with notes of pear, melon and apple. The palate brings dry ale flavors that taper toward the finish.
The aromas are bright, with notes of savory herb, orange peel, cranberry and spice. The flavors are higher in acidity, tart and puckering, with orange-peel flavors lingering on the finish. The tannins seem a little crunchy right now but should soften with some additional time in the bottle. It's a stylistically unique wine for the state. Put it on the dinner table to see it at its best.
The aromas are bright, with notes of stems, raspberry, cherry, baking spice and sarsaparilla. The palate shows delicacy and restraint and the variety is unmistakable.
The aromas are bright, with notes of the underside of a pineapple, barrel spice, yeast and spice. It drinks quite dry, with abundant spice flavors that provide appeal.
The aromas are bright, with notes of vanilla and cherry. In contrast. the palate comes off as light. This is a simple, straightforward quaffer, with cranberry notes persisting on the finish.
The aromas are bright, with notes of whole cantaloupe, candle wax and ripe sliced banana. The palate is bone dry, with tart, lemony acids providing the structure. Bitters linger on the finish.
The aromas are bright, with raspberry, licorice, green pepper and medicinal notes. The flavors are lighter in style and show a distinct green tinge that provides some distraction.
The aromas are brooding initially, opening up over time to reveal notes of tar, dried herb, smoked meat, black olive, potpourri , orange peel and white pepper. The palate brings a real sense of freshness and intensity, with notes of flowers and earth. Lemon-twist and orange-peel notes brighten and focus the flavors.
The aromas are brooding, with notes of ash, raw meat, smoke, herb, stem, blood orange and mineral. The palate brings a sense of freshness to the generous savory flavors, showing a bit of tannic heft on the finish that should settle with additional time in the bottle.
The aromas are brooding, with notes of barrel spice and cherry. The flavors are tart and elegant in style, with lightly gritty tannins backing them up. Best suited to the dinner table.
The aromas are brooding, with notes of barrel spice, black licorice and jammy dark fruit. The cranberry and cherry flavors are palate coating and dense—a hedonistic delight.
The aromas are brooding, with notes of cranberry and dark fruit sprinkled with baking spices. The palate is rich and flavorful, packing a wallop of cherry flavors.
The aromas are brooding, with notes of orange peel, mineral, raspberry and cranberry. The palate is flavorful yet reserved with a lingering fruit-filled finish.
The aromas are brooding, with notes of plum, barrel spice, incense and black cherry. The palate is rich and concentrated with blackberry flavors, backed by firm tannins that need some time to settle in. It's high on the hedonistic scale.
The aromas are brooding, with notes of red fruit, plum, assorted herbs and high-toned spices. The red fruit flavors are pure and layered, bringing a whole lot of hedonistic pleasure while showing exquisite balance.
The aromas are brooding, with notes of wood spice, incense, black fruit and graphite. The palate brings bold blackberry flavors backed by firm tannins. It needs time to unwind. Best after 2020.
The aromas are clean and varietal, and the fruit follows along with pleasant, light pear and apple flavors, buoyed by tangy acids.
The aromas are clean, intense and penetrating and exhibit ripe black fruit with measured background shadings of spice, vanilla, toast and distant herbal tones. The blend of Syrah and Petit Verdot (with 25% other varieties) showcases the full beauty of its vintage in a feminine and understated way. But at the same time, this wine is determined and powerful.
The aromas are completely dominated by oaky tones of toast, yet the palate shows the true character of this wine: juicy red-currant and blackberry flavors pop against a veil of lightly grilled herbs. Medium in weight and round in feel, the palate shows an appropriate balance of tannin and acid. While this is a late release, it still needs a few more years to integrate. Drink from 2017.
The aromas are direct and appealing, with notes of macerated cherries, cranberry, currant, vanilla and wood spice. The palate brings alternately sweet and tart fruit flavors, backed by firm tannins. It shows some heat on the finish.
The aromas are downright fruity, with notes of apricot nectar, herb, dried stem and flower. The palate brings chalky-feeling cherry and guava flavors. It's an unusual interpretation of this variety that could use more time to settle in the bottle.
The aromas are driven by freshly cut wood tones, while the palate is full, creamy and oaky. Raw wood and resin flavors are like licking a plank, and the only flavors in this wine besides oak are lanolin and cinnamon.
The aromas are extremely tight on this bottling, even after hour so being opened, with just the hint of black plum emergent. Chewy tannins show most strongly on the sip, which is also so restrained that not much more than dark fruit and dense coffee shows.
The aromas are exuberant, with appealing notes of apricot, pineapple, honey, white flowers and citrus. The citrus and tropical-fruit flavors are rich yet elegant, topped by a lengthy finish.
The aromas are exuberant, with notes of apricot, jasmine and honeysuckle. It drinks off dry, with abundant stone-fruit flavors that linger on the finish.
The aromas are exuberant, with notes of lime, orange zest, ripe peach and flowers. The palate, as advertised, is bone dry with stone-fruit flavors that show crystalline clarity and linger on the finish that features plenty of lime accents.
The aromas are firm and appealing, a good mix of black cherry and black currant, with a hint of garden soil. The mouthfeel is young and still taut, showing raspberry along with cherry fruit, and some stiff but well-managed tannins.
The aromas are forward, with notes of black currant, blue fruit, herb and spice. The palate delivers a mouthful of sweet blue-fruit flavors, with the oak dialed back. Lightly dry tannins provide support. It's hard to necessarily place it as Cabernet but it brings plenty of appeal.
The aromas are fresh, with notes of cranberry, red currant, baking spice and Red Vines. The palate is on the lighter side of medium bodied, trailing a bit on the finish. The vineyard, one of the state's top Syrah sites, doesn't seem to stand out as much as it typically does.
The aromas are fruit forward and pleasing, with notes of plum, spice, tangerine peel, dark fruit and green herbs. The palate brings a sense of elegance and subtlety, showing a deft touch.
The aromas are fruit forward, with notes of berry and black currant. The flavors are ripe, with the oak pulled way back. There's plenty of easy drinking enjoyment to be had.
The aromas are fruit forward, with notes of plum and herb. The palate is supple in feel, showing little apparent new oak influence and zippy acidity. It doesn't seem entirely varietal aromatically but still brings appeal and should fit in well at the dinner table.
The aromas are generous, with notes of blueberries and cream along with an herbal grace note. The flavors show a fine sense of purity along with an appealing texture. The oak shows a bit prominently at times.
The aromas are generous, with notes of cigar box, dried herb, brambly berry and dried hay. The meaty flavors are round and full, providing appeal, finishing a bit warm.
The aromas are generous, with notes of freshly cut wood, custard and herb. The palate is full bodied, rich and creamy in feel. The wood shows prominently and it brings warmth on the finish.
The aromas are generous, with notes of peach, pear and barrel spice. The palate brings a sense of restraint, pulling up on the finish.
The aromas are generous, with notes of potpourri, dried herbs and black pepper. The palate is full of citrus and savory flavors that show depth and intensity along with restraint. Savory notes persist on the finish.
The aromas are generous, with notes of red apple, melon, pear and spice. The palate is lightly creamy in feel, very varietal, with a kiss of oak providing accents.
The aromas are generous, with notes of spice box, blue and purple fruit, pencil lead, barrel spice and vanilla. It's silky and sumptuous, showing a pleasing sense of texture and an extended finish.
The aromas are hard at first, then rubbery and leathery, with a tarry black-fruit note. After the palate opens with aggressive, rubbery tannins, flavors of licorice and grapy, medicinal oak burst onto the scene. Long on the finish, but with a lasting resiny flavor.
The aromas are incredibly light—barely a whisper. The cherry and plum flavors, meanwhile, are more giving but it still doesn't seem to show enough expression, especially surprising considering the appellation and producer.
The aromas are initially more fruit forward than often seen from this area, with notes of plum followed by ash, black pepper, Stargazer lilies, charcuterie and iron. The flavors are palate coating and dense in feel, lingering on the finish. It needs some time in the cellar to truly show its stuff. Best after 2022.
The aromas are intense, with notes of embers, stargazer lilies, funk, wet stone and black pepper. The palate dances gracefully, putting a premium on texture along, with generous amounts of savory flavors that persist on the long finish.
The aromas are light and elusive with notes of mineral and pear. It drinks dry with a wash of alcoholic bitterness that runs throughout.
The aromas are light and elusive, with the palate bringing broad, medium-bodied, fresh cranberry flavors. It's cleanly made, if a bit innocuous.
The aromas are light for a Viognier, with notes of flowers, herbs and peach. Still, it brings a lot of appeal, with broad fruit flavors accented by residual sugar (0.4%), showing a bit of heat on the finish.
The aromas are light in style, with notes of tin, mint, berry and wild raspberry. The flavors are light and cranberry tart, not bringing the heft to stand up on their own.
The aromas are light initially, with notes of cocoa, herb, barrel spice and cherry not yet fully ready to reveal their charms. The cherry and bittersweet chocolate flavors are backed by lightly grainy tannins that need some time to unwind. The wood is intense at present but there are good things underneath.
The aromas are light on this wine with notes of dried herbs, mocha and anise. It's soft and elegant in its styling but with rich fruit flavors and dry, chalky tannins.
The aromas are light with notes of herb, citrus and tropical fruit. The palate is a bit more generous, showing pleasing herb and tropical fruit notes accented by tart acidity.
The aromas are light with notes of vanilla, wood spice, coffee and cherry. The coffee flavors are silky and smooth, with barrel and baking-spice flavors lingering on the finish.
The aromas are light, with mineral, crushed flowers, savory notes, smoked meat, black pepper and embers. The palate is restrained and pretty in style, showing a sense of balance that runs from head to tail, with plenty of length on the finish.
The aromas are light, with notes of baking spice and black and blue fruit. Tart cherry flavors linger on the finish.
The aromas are light, with notes of berry, herb, dried flower and spice. The palate brings plenty of plump cherry flavors along with pleasing spice accents. It's an intriguing example of this variety.
The aromas are light, with notes of candle wax, herb and spice. The palate brings a light but still rounded, creamy feel that carries through the lingering finish.
The aromas are light, with notes of cranberry, blueberry and wood spice. The palate brings plush but tart cranberry flavors that linger on the finish.
The aromas are light, with notes of fresh tobacco, tangerine peel, moist earth, cedar and cherry. The wood tannins come off as a little aggressive at present but there's plenty of lovely fruit there as well.
The aromas are light, with notes of freshly cut apple and spice. It drinks dry with elegantly styled fruit flavors that linger on the finish. It shows a very pretty styling.
The aromas are light, with notes of garden herb, pencil lead, barrel spice and dark fruit that are not yet ready to fully reveal their potential. The palate brings considerably more generosity, with lithe black-fruit flavors backed by fine-grained tannins. It's a very pretty expression of the variety.
The aromas are light, with notes of herb and stone fruit that don't seem to have fully ripened. The palate is full and broad but seems to lack a sense of clarity.
The aromas are light, with notes of herb, banana and underripe pineapple. The palate falls flat, drinking more like a generic white wine, with the concentration lacking.
The aromas are light, with notes of moist earth, smoke, cassis, herb and berry. The saline and fruit flavors are silky in feel, bringing a sense of concentration and texture that keeps the interest high. There's plenty of minerality throughout along with a lengthy finish.
The aromas are light, with notes of red apple, barrel spice, vanilla and cherry. The flavors are medium bodied, showing a mixture of fruit and barrel. There's interest to be had but it all seems a bit subdued and the finish a bit clipped.
The aromas are light, with notes of spice, apricot and lime zest. The peach flavors feel broad while still retaining a sense of balance.
The aromas are light, with notes of toast, char, apple, lees and spice. The palate is on the lighter side of medium bodied with a lightly creamy feel. It's a straightforward easy drinker where the variety is unmistakable.
The aromas are light, with notes of white flowers, green herbs and peach. The flavors are tart and elegant in style, seeming quite watery in concentration.
The aromas are light, with notes of yellow apple and spice. The palate is rounded in feel, showing a lovely sense of texture.
The aromas are light, with the notes of green herbs, flowers and plum, leaning pretty far into the green and savory. The flavors are plump and soft, with the concentration at times seeming faint.
The aromas are lightly nuanced notes of spice and stone fruit. The palate brings a compelling sense of texture and richness that keeps the attention high.
The aromas are lively, with notes of smoke, raw meat, white pepper and red fruit. The palate shows considerable restraint, with an elegant silky feel to the fruit and savory flavors.
The aromas are locked up at present, with notes of barrel spice, clove, herb and brooding dark fruit. The fruit and barrel flavors are concentrated and tightly wound. The oak is predominant at present. Give it some time in the cellar to strut its stuff. Best after 2022.
The aromas are meaty yet undefined. In the mouth, the fruit seems snappy and overly excited. The acidity is a bit out of control and it leads to questionable balance. Still the raspberry and cherry flavors are good, and the oak shadings seem about right.
The aromas are much more closed and dense than the regular bottling. Airing reveals plum, currant and cinnamon, and a good dose of toasty oak. Thick and dense, with fine fruit, intricate tannins, and oak. Delicious now, but will gain complexity with short-term aging. Only 329 cases produced.
The aromas are near completely closed up on first pour, with whiffs of marionberry, herb and barrel spice. The palate brings dense tightly wound fruit flavors. It needs some time to stretch its legs but there are plenty of good things going on once they come to the surface.
The aromas are not that inviting: roasted tomato, bramble, burnt earth, etc. The mouth is textured and solid, with savory, herbal berry flavors. Grabby and full on the finish, with a reduced, weighty overall persona. Strained but still pretty good for the money.
The aromas are of dark honey—there's almost a roasted quality to them that verges on caramel. The flavors follow in a similar vein, suggesting roasted pineapple and caramelized peach, while the mouthfeel is pleasantly rich and filling.
The aromas are of new wood and spice. But the red cherry flavors of Blaufränkisch are enough to absorb this wood, giving a spicy but fruity wine that happily fills the glass with ripe fruit.
The aromas are of new wood and toast as much as fruit, and this follows on the palate. It has strong burnt-toast flavors along with a full textured palate. Blackberry fruits are under this weight of wood, and need several years to emerge, although the wine will always have a strong wood component. Drink from 2017
The aromas are of smoky bottle age and this translates into the flavors, with a light rancio character giving complexity to a finely made, rich, raspberry-flavored wine. It is full-bodied in the Charles Heidsieck style, a definite food wine.
The aromas are of wood as much as fruit. While the palate also shows plenty of wood aging flavors, there is also a more floral, red berry fruit character that's already attractive. The acidity at the end gives intense freshness.
The aromas are on the rustic side for this simple, fresh wine. To taste, the juicy fruit offers a good barbecue wine, with its soft but dry tannins and bright red berry fruit flavors. Drink now.
The aromas are perfumed and expressive, with notes of crushed flowers, brown stems, black olive, sea salt, smoked meat and funk. The flavors are dense and intense, but still with a silky feel. It's a classic example of this producer, with a finish that just won't quit.
The aromas are pitch black, with notes of blackberry and black cherry along with high-toned spices. The flavors are full and ripe, with blackberry notes lingering on the finish.
The aromas are pretty and pure, with perfumed notes of plum and blackberry speckled with spice and herb. The flavors are seamless and full, showing a real sense of freshness and vibrancy capped off by a tart finish that hangs together impressively.
The aromas are promisingly thick and chewy, with assertive notes of black cherry, cigar tobacco and bittersweet chocolate. The creamy mouth delivers more of the same alongside additional elements of cassis, pepper and leathery spice. The mocha-infused finish leaves little else to be desired; drink now.
The aromas are quite bright, with notes of dried cranberry and raspberry along with spice and game. The palate is full of medicine-cabinet and game flavors, seeming a bit dried out.
The aromas are quite faint here but the apricot flavors are in abundance on this off-dry, medium-bodied easy drinker.
The aromas are quite light and brooding, with notes of dark fruit, vanilla, herb, coconut, wood and baking spice. The cranberry and cherry flavors bring a seamless feel. The oak influence seems a bit intense but it still brings plenty of appeal.
The aromas are quite light and elusive, with notes of berries and crushed flowers. The blue-fruit flavors are considerably more generous and linger on the finish.
The aromas are quite light for the variety, while the palate brings plush plump velvety cherry and cranberry flavors that linger and provide a lot of appeal. If the aromas open up it could go up a notch or two.
The aromas are quite light for the variety, with the off-dry flavors lending some appeal.
The aromas are quite light, while the purple-fruit flavors are sappy and generous. If the aromas start to express themselves it could move up a notch.
The aromas are quite light, with notes of tropical fruit, white grapefruit and sweet herb. The flavors are similarly light and sleek, offering a nip of acid on the finish.
The aromas are quite locked up at present, with notes of cranberry, cherry, herb and wood spice. On the palate, the dark-fruit flavors show the warmth of the vintage, with a spine of firm tannins providing support.
The aromas are quite muted, not revealing much about what's inside the glass. It's a shame because the palate is quite flavorful, ripe with cherry and spice flavors that show persistence. If the two come together it could move up a notch.
The aromas are quite reserved, with notes of cherry, herb, smoke and graphite. The black-fruit flavors, in contrast, are rich and full, bringing a sense of hedonism. It brings plenty of appeal now but should bring even more if the aromas open up.
The aromas are quite reticent, with notes of herb, purple fruit and abundant wood spices. Still, the palate delivers plush-feeling fruit flavors, speckled with attractive barrel accents.
The aromas are quite smoky, with notes of burnt toast along with herb and vanilla—not a particularly appealing combination. The flavors seem light in concentration. It doesn't all come together.
The aromas are quite subdued with notes of herbs and red fruit. The flavors are more generous but still come off as quite light.
The aromas are quite subdued, making you strain to get at them. The palate brings rounded full-feeling apple and melon flavors that drop off at the finish.
The aromas are quite wound up at present, with notes of vanilla, Moroccan spice, woodspice, pencil lead and brooding dark fruit. The palate is full of concentrated black cherry and blackberry flavors along with well-integrated tannins. It shows some pleasing subtleties, so give it time to open up.
The aromas are rather shy on the nose—there is just a mere floral whiff. The palate is dry and lets us see subtle varietal aromas: golden peach, a touch of honeysuckle spice, a hint of jasmine, aromatic orange zest. This is a restrained, streamlined and elegant varietal expression. Drink now through 2030.
The aromas are redolent with notes of blueberry and boysenberry syrup, along with dried herbs providing accents. The palate is full bodied with rich fruit flavors backed by lightly grainy tannins. The finish lingers.
The aromas are redolent with notes of candy corn, peach and spice. The palate is full bodied and rich, with a layered creamy feel to the stone-fruit flavors. It shows some warmth on the finish.
The aromas are reserved, with notes of wood spice at the fore along with chocolate, vanilla and dark fruit. The chocolate-covered-cherry flavors show polish, backed by lightly grainy tannins.
The aromas are restrained and mellow in this bottling from winemaker Tyler Thomas, showing mostly yellow apple and citrus peel notes. The palate is racy, high-toned and steely in structure, framed by a razor-sharp edge of zippy acidity, with only faint background notes of ripe stonefruit.
The aromas are shy on this bottling, but with patience show gravel and blackberry juice. The mouthfeel is also a bit light, offering dark red and purple fruit alongside asphalt and espresso bean.
The aromas are similar to the above wine, maybe a little less forward and earthier, but still dominated by tropical fruit and oaky complexities. It drinks quite a bit softer, though, with lower acidity, which makes it seem richer, fatter, and more user friendly. You can taste the pretty fruit on the finish.
The aromas are slightly maderized and soft, with hints of baked apple and corn cake. It feels plump, mealy and a touch flat, with nectarine and wheat flavors. Chunky and peachy on the finish, this is starting to fade.
The aromas are smoky, toasted, and spicy, while the flavors blend sensations of bright notes cranberry alongside baking spices, light herbs and grilled beef. It's an excellent, chunky, beefy wine, with full body, ample tannins and a nicely astringent mouthfeel.
The aromas are so light you need to strain to get at them, with notes of vanilla, coffee and cherry. The palate brings plentiful coffee and cherry flavors that show a pleasing sense of texture. One wants more aromatically, but the palate delivers.
The aromas are so promising, redolent of toast and pears, butter and nectarines, that expectations are high. And make no mistake—this is very good wine. It's just that a slightly resinous veneer of spicy oak largely dominates the palate and finish.
The aromas are somewhat light considering the variety and style, with notes of orange peel and flower. It drinks sweet, finishing with orange flavors. It's enjoyable but the concentration doesn't seem all there.
The aromas are somewhat underripe, with notes of herb, thistle and medicine cabinet. The cranberry and cherry flavors seem more dried out than its age would indicate.
The aromas are still locked up, with notes of dark fruit and barrel spices. The palate shows restraint, considering the warm vintage and region, with refined tannins showing a deft touch.
The aromas are subdued and lack in intensity but they do embrace floral and fruity notes of citrus, peach and green melon. The wine is simple and compact in the mouth with bright lemon zest on the close.
The aromas are subdued, with notes of spice, mineral and black fruit. The palate is reserved in style, supported by a frame of firm somewhat gruff tannins.
The aromas are subtle, but the palate is more expressive, with green apple, white peach and lemon zest taking the lead. Crisp acidity gives this a clean, refreshing finish. Sip as an apéritif or enjoy it with starters and lightly seasoned pasta dishes.
The aromas are super spicy, with cinnamon-glazed sour cherries proving most dominant. On the palate, black cherry and beet juice pair up with black tea, before culminating in a remarkably long and tantalizing spice-driving finish.
The aromas are surprisingly light considering the variety, with whiffs of both lime and peach. It drinks dry, with the variety difficult to discern.
The aromas are surprisingly light for the variety with notes of ripe pear and peach. It's full bodied with sweet fruit flavors and a rounded, creamy feel leading to a warm finish.
The aromas are surprisingly light for the variety, with notes of rose water and flowers. It drinks off dry, with lightly styled fruit flavors, with the concentration wanting.
The aromas are surprisingly reserved, with notes of vanilla, spice and brown sugar. The palate provides brown-sugar and purple-fruit flavors, with the vanilla notes from the oak riding high. Coffee flavors persist on the finish.
The aromas are sweet, while the palate is light and graced by easygoing cherry and raspberry flavors. A little bit pointed and sharp in feel, but good in a citrusy sort of way.
The aromas are the thing here, as so often with Touriga Nacional, keeping the soft tannins and ripe, sweet fruit buoyant and lively. There is acidity, but there's more, maybe too much, of blackberry jam flavor.
The aromas are tight and nervous with notes of wild berry, ginger and licorice. It is firmly astringent, so give it a few more years to help soften the tannins.
The aromas are unusual, with notes of mandarin orange, apricot, tin and herb. The palate is sweet and fleshy, showing a brightness of fruit flavor.
The aromas are up front, with barrel notes of char, vanilla, coconut and baking spice followed by cigar box. The wood really shows through on the palate as well, with the tannins bringing a strong sense of astringency.
The aromas are vibrant, with notes of dried pineapple and brown sugar. The palate is sweet but maintains a sleek well-balanced styling.
The aromas are vibrant, with notes of flowers, jasmine, lime and peach. The palate drinks a hair off dry, with the concentration coming off as light but still providing interest.
The aromas are vibrant, with notes of pear, honeysuckle and peach. The palate is full flavored, dry as promised, with a zing of tart acidity that stitches it all together. It's an outstanding value that shows a beautiful sense of balance.
The aromas are watery and very faint, suggestive of kiwi, lime and vanilla. Flavors are similarly very light. What the palate gives is alcohol, acidity and sugar, with just the barest trace of citrus.
The aromas are wound tightly on this bottling that eventually shows asphalt, lava rock, violet and a touch of blueberry on the nose. There's a strong dose of acidity on the front of the sip, leading into boysenberry, elderberry, pepper and herb flavors.
The aromas are wound up at present, with notes of generous barrel spices, dried herb, dark fruit and pencil lead. The dark-cherry flavors are smooth and supple, backed by fine-grained tannins.
The aromas begin with a pretty violet character, around plum and smoke. Flavors are tightly wound and balanced, with sharp acids. This slowly opens over many hours of breathing time to unveil smooth, soft fruit, light herbs, pretty floral highlights and great texture.
The aromas boast a classic Pacific Northwest Malbec profile of sweet, ripe plums and peppery spice. The tart, lean flavors can't back them up, though bringing a pleasing sense of freshness.
The aromas bring a big whack of pungent blue and purple fruit, along with notes of herb and cherry. The flavors are full and palate coating, bringing a real sense of texture and hedonism but still with great freshness.
The aromas bring a sense purity, with notes of mountain blueberry, high-toned herb and whiffs of smoked meat. The flavors are fruit forward, showing a pleasing approachability and sense of freshness, with a finish that glides.
The aromas bring appeal, with notes of sour cherry, herbs and spice. The palate is light bodied, tart and elegant, with a coffee-filled finish. It's a pretty expression of the variety.
The aromas bring brooding notes of black cherry, bittersweet chocolate and wood accents. The palate is power packed and tightly wound with firm but not unyielding tannins. It needs time in the cellar or a long decant.
The aromas bring fresh notes of pear, melon, star fruit and flowers. The palate is clean and broad in feel, lingering on the finish.
The aromas bring generous notes of botrytis, chamomile, flowers, peach, ale and green apple. It drinks off dry, with well-balanced stone fruit and floral flavors that linger.
The aromas bring high-toned, somewhat unusual notes of herbs, vanilla, toffee and tire rubber. The berry flavors are ripe, with nutty accents and a squeeze of tannins.
The aromas bring immediate appeal, with notes of brown stems, herbs, crushed flowers, smoked meat and black pepper. The flavors don't disappoint, showing purity, focus and generosity with a spot-on sense of balance and a lengthy finish that kicks it up a notch. Give it time to open up.
The aromas bring light notes of corn husk and apple. This wine is broad in feel, with a lightly creamy texture full of roasted-corn flavors.
The aromas bring notes of apple, hay, medicine cabinet, pepper and game. The flavors are plush in feel, seeming ever so slightly dried out. Still, it brings some appeal.
The aromas bring notes of baking spice, vanilla, cassis, coconut and dark fruit, along with a penetrating anise note. The black-fruit flavors are rich and luscious, displaying a sense of hedonism that shows equal parts fruit and barrel.
The aromas bring notes of blackberries and black cherries, along with vanilla grace notes. The palate is full bodied, with dark-fruit flavors that show a sense of grace.
The aromas bring notes of cocoa, green herb and purple fruit, seeming more evolved than its age might indicate, while also bringing along some volatility. The palate shows gamy fruit flavors that seem a bit dried out.
The aromas bring notes of coffee, bittersweet chocolate, wood spice, vanilla and black fruit. The fruit flavors bring a sense of elegance, with abundant vanilla flavors along with grainy tannins backing them up.
The aromas bring notes of cream, padded butter and summer squash. The palate is rich and creamy, made in a full-bodied style that brings plenty of appeal.
The aromas bring notes of dark cherries and exotic spice. The palate is big and bold, with a mixture of fruit and barrel flavors backed by firm slightly dry tannins. It needs some time to settle in, with the wood currently a bit primary.
The aromas bring notes of dried and fresh herb, citrus twist, baking spice, wood spice and cherry. The cherry and pencil lead flavors show a sense of poise and polish.
The aromas bring notes of dried herb, vanilla bean, wood spice and black cherry. The flavors are rich and luscious, supported by plump ripe tannins. The finish lingers.
The aromas bring notes of flower, herb, cigar box, spice and cherry. The cherry flavors are sweet and luscious, showing a lovely sense of balance and texture, with an extended finish capping it off. Impressive stuff.
The aromas bring notes of generous wood spices, high-toned herbs, black currant and black cherry, along with a vanilla top note. The black-fruit flavors show richness but also restraint, with dusty tannins giving support.
The aromas bring notes of green herb and purple fruit. The palate is barrel forward, with vanilla flavors up front and the tannins showing a touch of astringency.
The aromas bring notes of herb, dark fruit and spice, seemingly a bit muddled. The palate packs a big mouthful of fruit and savory flavors that show a sense of purity, while bringing a lightly tacky feel. A lack of aromatic clarity holds it back.
The aromas bring notes of herb, sweet tobacco and ash. The plum flavors are tart and full in feel, with the tannins giving a (quite) chalky squeeze.
The aromas bring notes of herbs, green olive, flowers and blue and black fruit. The blue fruit flavors are ripe and full bodied, with spice flavors lingering on the finish.
The aromas bring notes of jasmine, lime zest and honeysuckle. It drinks dry, with lightly concentrated fruit flavors that lead to a floral finish. It provides enjoyment but the concentration doesn't seem all there.
The aromas bring notes of milk chocolate, flowers, herbs and black cherry. The flavors are velvety and smooth, carrying through on the finish.
The aromas bring notes of milk chocolate, spice and red fruit, along with high-toned vanilla accents. The fruit and barrel flavors are plush and full, while still showing a lovely sense of balance.
The aromas bring notes of plum, blue fruit and barrel spice. The palate comes off as considerably darker, with rich fruit flavors supported by firm tannins. There are lots of good things going on if the aromas and flavors sync up, though it doesn't seem much like Cabernet.
The aromas bring notes of plum, dark chocolate, clove and barrel spice. The flavors are forward and lush, showing irresistible appeal.
The aromas bring notes of toast, spice and dark fruit. The flavors are pitch black, showing the warmth of the vintage and appellation along with their appeal.
The aromas bring notes of toasty spices, black currant, green pepper and blue fruit. The fruit and smoke flavors are smooth and easy drinking, with lightly grainy tannins providing support. It needs some more time to fully come together.
The aromas bring notes of vanilla, baking spices, Craisins, asphalt and raspberries that seem a bit evolved. The palate drinks off dry and full, with almost port-like flavors.
The aromas bring notes of vanilla, cream and baking spice, with the oak playing a prominent part but still showing appeal. The palate brings sweet cinnamon flavors that linger on the finish.
The aromas bring notes of vanilla, green pepper, black tea, cherry and herb, and the palate delivers much the same. This wine comes off as a bit innocuous but is quite consistent throughout. It tapers on the finish.
The aromas bring plenty of appeal, with notes of coffee, herbs, vanilla and woodspice. However the concentration of the cherry flavors doesn't seem entirely there, tapering toward the finish where the oak takes over.
The aromas bring spicy notes of cayenne pepper, along with notes of dark-roasted coffee, wood spice and cherry. The palate is full of polished yet voluptuous dark-fruit flavors that are backed by lightly grainy tannins.
The aromas bring to mind buttered cashews and pears poached in vanilla syrup. The flavors follow suit, in a medium-bodied wine that's soft and easy to drink but tails off a bit on the finish.
The aromas carry with them a bright raspberry note, which adds amplitude to the other scents of peppery spice, while the flavors revolve around the same raspberry core, embellished with vanilla, pepper, clove and cinnamon. It's medium-bodied wine, with creamy-soft tannins, balanced acids and a lingering finish.
The aromas combine fresh lemon and apple notes with just a hint of butter. The flavors are similarly fresh and crisp, with a tangy feel and great balance. It will be easy to match now with salads, seafood and appetizers, and worth cellaring a few bottles to see how it matures.
The aromas come off as quite green, with notes of bell pepper and garden herbs more reminiscent of a Cabernet Franc. The flavors are elegant and show more of the same. It's an exploration of Cabernet's greener side, surprising considering the warmer vintage and region.
The aromas come off as quite volatile, making it difficult to get at the tart cherry aromas and flavors.
The aromas don't hold back, with strong varietal notes of jalapeño and freshly cut green pepper along with cherry and hot-spice accents. The palate brings more of the same with light, tart, bright fruit flavors. Put it on the dinner table to see it at its best.
The aromas don't seem entirely settled, with notes of char, tire rubber, bacon fat and vanilla accents. The fruit flavors are smoky and sweet, with a slightly astringent feel.
The aromas draw you in with complex notes of chamomile, almond butter, herb and citrus. The palate shows depth and vibrant texture, exhibiting poise and exquisite balance. It delivers.
The aromas draw you in with notes of kiwi, pineapple and mango. Brown sugar and tropical fruit flavors are intensely sweet and rich, with an unctuous feel.
The aromas draw you into the glass, with brooding notes of purple fruit, mineral and baking spice. The cherry flavors are full in feel, showing impressive purity and depth. There's no trace of new oak in sight.
The aromas draw you into the glass, with complex notes of smoked meat, plum, herb, flowers, orange peel and cinnamon. The mouthfeel is swoon-worthy, showing a compelling sense of intensity and balance. The sense of purity is knee buckling.
The aromas entice with notes of wet stone, honeysuckle, chamomile and stone fruit. The palate is generous in flavor and feel, showing a fine sense of balance.
The aromas explode with exuberant notes of lychee, rose water, pink grapefruit and spice. The palate is medium-bodied, drinking dry with a spicy and flowery finish. The balance is impeccable.
The aromas explode with notes of potpourri, olive, smoked meat, fire pit, orange peel, mineral, mushroom, garrigue and white pepper. The palate is lifted, bright but intensely flavored, loaded with flower, berry, olive and charcuterie flavors. The finish seems near endless and the sense of balance is exquisite. It's shockingly good.
The aromas explore Cabernet's greener side, with overt notes of bell pepper along with vanilla and other barrel spices. The black-fruit flavors show richness, with grainy tannins backing them up. This wine is best for those who enjoy the variety's savory aspects.
The aromas explore this variety's savory side, with notes of green herbs and dill followed by vanilla, char, burnt coffee and green wood. The palate shows flavors of char and game, with the tannins seeming gritty.
The aromas feature a subtle interplay between roses, red fruit and earthier elements, with the flavors following along in a similar vein. But where this wine excels is in its texture—supremely silky—and finish, which shows excellent persistence. A complex and elegant expression of North Island Pinot Noir.
The aromas first convey a somewhat stemmy, weedy impression, and that is woven into the flavors as well. What ultimately brings the wine into better balance is the underlying red fruit, tangy and substantial, with good length through the finish.
The aromas from this Dijon clone-planted vineyard start with sweet ripe peach until a touch of flint and sage emerge. The plush, creamy palate leans toward tropicality, also with peach and lime, plus a slight mustard bitterness.
The aromas here are a touch roasted, but once things settle, the bouquet is full of spice and leafy plum aromas. It feels entirely fresh and lively, with modest thickness, plus flavors of spicy oak and herbal, medium-strength berry fruit. The finish is zesty and almost citric.
The aromas here are very mature and recall ripe apricot, melon, honey and almond skin. In fact, this wine shares little in common with your typical Italian Sauvignon, offering soft, slightly sour tones instead. At 14.5% alcohol, the wine also delivers big power and warmth.
The aromas here recall tropical tones of kiwi, mango, banana and papaya. This is a clean and luminous white wine with a smooth and supple mouthfeel.
The aromas here suggest something artificial, either candle wax or air freshener combined with red fruits. The palate has a narrow feel with ample acidity and a light body for Ribera del Duero. Flavors run in the direction of stewed plum, while the finish feels rough and tastes a bit raisiny.
The aromas impress with red and black cherries, accented by mint, game and barrel spices along with a vanilla top note. The flavors are supple, layered and tightly coiled, showing poise, depth and polish.
The aromas in this bottling from Brian and Stephy Terrizzi are densely packed, recalling alpine strawberry, black plum, vanilla, rose and licorice. The structured palate is full of mouth-coating but not overbearing tannins, which reveal deep hibiscus, cinnamon spice and rosewater candy flavors.
The aromas in this bright, taut wine evoke new leather, game, underbrush and wild berry. On the palate, fine-grained tannins and vibrant acidity frame juicy Marasca cherry, clove and licorice flavors.
The aromas in this juicy Dolcetto suggest black cherry, violet and toasted almond while the palate offers ripe blackberry, white pepper and clove flavors. Rounded tannins provide support. Enjoy soon.
The aromas in this wine are bright, with notes of herb, tire rubber and red currant, with the oak influence dialed back. The fruit flavors are lighter styled, direct and pure, going down easy with blue-fruit flavors on the finish. It's a pleasant easy drinker.
The aromas in this wine are light, with notes of herb, citrus and orange peel. The palate is dry and broad, with tart citrus flavors. Although appealing, it seems a bit generic.
The aromas in this wine are sexy and seductive in dark fruit and spice, and the acidity bristles against a fuller, brooding body. The finish ties things up nicely if not a bit too soon.
The aromas in this wine pop, with notes of dried herb, plum, vanilla and smoked meat. It brings a compelling sense of texture, coating the palate from end to end with exquisitely balanced fruit and savory flavors. It's a knockout at this price.
The aromas jump out of the glass, with notes of dried orange peel, fresh white flowers, herb, smoked meat, moist earth and potpourri. The palate is plush and lush with abundant fruit and savory flavors, with floral and gravel notes threaded throughout. It's as much about feel as flavor.
The aromas jump up, with mesmerizing notes of fresh herbs, green olive, violets, orange peel, smoked meat and huckleberry. The palate shows a light but pillowy texture alongside flavors that carry on the finish. It's all about subtlety.
The aromas lean a bit into the green but not in an untoward way, with notes of parsley and other green herbs in front of pencil lead and black fruit. The dark-fruit flavors bring a sense of restraint and polish that carries throughout the finish.
The aromas lean pretty far into the green, with notes of savory herb along cherry with wood spice, which seems a bit prominent. The fruit flavors are plump but retain a sense of elegance. Ultimately the sense of greenness proves a bit too distracting.
The aromas leap out of the glass, with notes of fresh flowers, apricot and lime leaf. It drinks medium sweet with plentiful stone-fruit flavors.
The aromas leap out of the glass, with notes of freshly peeled tangerine, white flowers, jasmine and honeysuckle. It drinks quite sweet but manages to stay in balance. It's a delicious example of this variety. Enjoy it for dessert.
The aromas leap out of the glass, with notes of potpourri, dried orange peel and honey. It drinks sweet, with viscous-feeling flower and marmalade flavors, with white flowers lingering on the finish.
The aromas of almond and spice are quite light and elusive on this wine, while the sweet fruit flavors seem dilute.
The aromas of apple and pear are light, seeming to show some lees influence. Flavors are dry and straight down the fairway on this innocuous easy drinker.
The aromas of apple and petroleum jelly are light and lead to sweeter-leaning off-dry fruit flavors. It provides easy drinking appeal.
The aromas of apple, herb and mineral are light yet provocative. It's rounded in feel, with the Chardonnay (10%) and Marsanne (4%) in the blend providing additional heft and a finish that lingers. It doesn't seem entirely varietal but offers plenty of enjoyment.
The aromas of apricot and other stone fruit are light but pleasing. The palate shows elegance and detail, with ale notes on the finish.
The aromas of apricot, drizzled honey, lime and pear are followed by off-dry, lightly spritzy stone-fruit flavors that linger.
The aromas of apricot, flowers and beeswax are like a welcome mat. The mouth is full and properly acidic; flavors of honey, ripe white fruits and some mustard seed make for a wine that's got a lot of power working for it. Best Buy.
The aromas of apricot, honeysuckle and jasmine are light and elegant. The flavors show restraint but the concentration doesn't all seem there.
The aromas of baked apple, vanilla and baking spices are direct, with the oak in the lead. The flavors are broad in feel and continue to linger on the finish.
The aromas of barrel spice, herb and cherry are light and elusive. The red-fruit flavors are medium bodied, pulling up short on the finish.
The aromas of barrel spice, pear and melon are light and deft. The flavors display elegance, restraint and nuance.
The aromas of barrel spice, toast, herb and plum are reticent on first pour. On the palate, sweet fruit flavors are supported by lightly grainy tannins. It's straight down the fairway.
The aromas of basil, blueberry and char aren't entirely in harmony on this blend of Cabernet Sauvignon, Merlot, Syrah and Cabernet Franc. The fruit flavors come together better, sweet and palate-coating with a pleasing intensity.
The aromas of black cherry, blackberries and spice seem a bit dried out. The flavors are full in feel with a dry finish.
The aromas of black currant, black cherry and plum announce this warm vintage wine. The flavors are plump and easy drinking, trailing slightly toward the finish.
The aromas of black fruit, black olive and herb are solid. Racy and tangy due to pushy acidity, this has berry, herb and vanilla flavors. Fresh in feel but basic in flavor.
The aromas of black fruit, vanilla and high-toned spice are brooding but display a sense of purity. The flavors are lighter styled, tart and supple, with bitters on the finish. Far from a big brawny bottle, it explores the variety's nuance.
The aromas of black pepper and grilled meat immediately pinpoints this as a cool-climate Syrah, and quite a good one. It's dry, rich and smoothly tannic, with blackberry, blueberry, bacon and smoky cedar flavors. While it's asy to drink now, this should hold over the next six years.
The aromas of blue and red fruit are direct and appealing, with dried herbs providing a grace note. The currant flavors are plump with lightly grainy tannins backing them up.
The aromas of blue fruit and herb seem light considering the warmth of the vintage. The palate brings a mouthful of fruit flavors, bringing a pleasing sense of freshness. It all seems a bit dialed back.
The aromas of blue fruit, fresh lavender, game and herbs are quite reserved at present. The palate offers rich but balanced dark fruit flavors, with floral notes taking over on the finish.
The aromas of blue fruit, herbs and spice are initially under tight restraint. The flavors are full, with the tannins simultaneously firm and fine grained. It shows good length.
The aromas of blueberry, milk chocolate and tire rubber are pleasant enough but the palate distracts with sweet, lightly spritzy blue fruit flavors backed by chalky tannins.
The aromas of boysenberry, black pepper and roasting game are reminiscent of Syrah in this tasty bottling from brother-vintners David and William Vondrasek. The palate offers a lot of zing, followed by flavors of tobacco ash, olallieberry and peppery bacon.
The aromas of canned pear and peach seem to show some oxygen exposure. This wine drinks medium sweet with abundant stone-fruit flavors.
The aromas of cedar, fresh dark berries, thyme, garden herbs and flowers provide instant appeal, with woodsy accents following. Lively plum and raspberry flavors back them up, with fine-grained tannins and barrel accents speckled throughout.
The aromas of char, sawdust and vanilla seem to clash with the notes of herbs, leather and cedar. The fruit flavors are lighter in style with the oak (50% new French along with third-fill American) taking over the show.
The aromas of cigar box, lemon peel, woodspice and green herbs are distinctive. The palate brings tart, spritely acids, sultry fruit flavors and firm, somewhat blocky tannins. It needs to be on a dinner table to show its best.
The aromas of cinnamon, kelp, and dried fruit are unusual and don't seem in harmony. The gamy flavors bring some appeal but don't entirely come together.
The aromas of citrus peel, herb and mineral are light and elusive. The palate offers medium-bodied tropical fruit flavors that stretch out on the finish.
The aromas of citrus peel, stone fruit and soda water are elusive on this wine, while the palate brings dry flavors with a fleshy feel. Some interesting things are going on but they don't come together.
The aromas of clove, flowers, black olive and spice are bright, followed by penetrating notes of boysenberry and plum. The palate is supple and in feel, showing concentration but still elegance to the fruit flavors.
The aromas of cocoa and dark raspberry are speckled with light barrel accents. The red-fruit flavors are ripe and generous, dipping in the middle before coming back together on the elegant finish.
The aromas of cocoa, raspberry, black tea, vanilla and cranberry are in full bloom. The cranberry and cherry flavors are ripe and full, backed by firm tannins. This wine is in a sweet spot. Drink now.
The aromas of cocoa, vanilla, coconut and dried herbs are still quite locked up, with the oak out front. The cherry flavors are dense, plush and layered, with vanilla and other barrel spices speckled throughout. It provides plenty of immediate appeal but will only benefit from some time in the cellar; best after 2019.
The aromas of cocoa, woodspice, cassis, cherry and herbs are brooding on this 100% varietal wine that hails from Red Mountain. Palate-coating cherry flavors are supported by dry, lightly gritty tannins and tart acids.
The aromas of coffee, chocolate and exotic spices are brooding. Flavors are concentrated and layered, showing a good sense of texture and a light grip of tannins. The oak needs time to fully integrate.
The aromas of coffee, red currant and red plum are bright and effusive, with tar and cough medicine notes in the background. The cherry flavors are plush and full, with coffee notes lingering on the finish.
The aromas of cola, java chip, licorice and cherry are pleasant and plentiful, ultimately evolving into grapey dark-fruit and cedary spice flavors. With its medium-grained tannins, modestly concentrated flavors and supporting acids, this should pair well with burgers or other casual foods.
The aromas of cracked peppercorns, iodine, blackberries, crushed stone, dried spices and black olives are practically intoxicating on their own. Then, on the palate, you can taste the intensity, with firm tannins that come from a patch of 50-year-old vines in Sorgues. Drink this blend of 60% Grenache, 25% Syrah, 10% Mourvèdre and 5% Cinsault from 2017–2025, treating it almost as if it were a mini Châteauneuf-du-Pape.
The aromas of crushed rock, smoke, ham hock, violets, red fruit and herbs are light but intriguing. The palate is elegant and restrained, coming in waves, with raspberries, smoked meat and mineral. It shows impeccable balance throughout and great length, winning on its subtleties rather than power.
The aromas of dark coffee, bittersweet chocolate, vanilla, and black cherry are still locked up but provide appeal. The flavors are textured and full, showing layers of dark fruit that undulate into the distance and display a fine sense of balance.
The aromas of dark fruit, mineral, smoked meat, coffee and spice are brooding, not yet fully revealing their charms. Elegant yet penetrating, the fruit and savory flavors coat the palate from end to end with supple-feeling fruit flavors and a lengthy finish.
The aromas of dark plum, thistle and earth captivate the senses, with the variety unmistakable. The flavors coat the palate from end-to-end, lingering on the finish.
The aromas of dried flowers and green herbs have yet to fully blossom, seeming light and elusive, with green pepper providing accents. The blackberry and black currant flavors are light and layered, with well-balanced tannins and an extended finish.
The aromas of dried herbs, fresh tobacco, rose petals, mineral, cranberry and cherry fascinate. The palate brings pillowy soft red-fruit flavors that show a sense of vibrancy and delicacy. It drinks more like Grenache than Sangiovese but after a sip or two, who cares?
The aromas of earth, char and dark berries are alluring. The flavors are rich but never lose their deftness.
The aromas of earth, herb, cranberry, cherry and barrel tones are light and subdued. The flavors are tart and brambly, with the tannins needing some time to stretch their legs.
The aromas of embers, black pepper, dark fruit, herbs, smoke and spice are brooding and locked up on first pour, showing more on each swirl. The blue and black-fruit flavors are ripe, sweet and full, with savory notes fleshing out the crazy long finish.
The aromas of flowers and freshly cut pear, melon and starfruit are bright and fresh. This wine is dry and thick in feel with abundant citrus-rind flavors. There's enjoyment to be had but it gets bogged down in the middle.
The aromas of flowers, herb, cedar, game and plum are appealing. The flavors are light and fresh, with snappy tart acidity livening things up.
The aromas of flowers, mineral, peach and almond are initially light but pleasing. The stone-fruit flavors are full bodied and sweet, pulling up ever so slightly on the finish.
The aromas of forest floor, cherry, smoke, strawberry and herb provide intrigue. The flavors are light and elegant, hanging on the finish.
The aromas of fresh herbs, tobacco and barrel spice seem quite locked-up at present on this dark purple-colored wine. The full-bodied dark fruit flavors and lightly chewy tannins show a mix of grace and power.
The aromas of fresh tobacco, bittersweet chocolate, thyme, dried flowers and dark fruit are brooding and distinctive. Black-fruit flavors come tightly wrapped in firm tannins. This wine needs time in the cellar to strut its stuff. It will be best after 2020.
The aromas of Gala apple and hazelnut seem a bit wooly, but they gain in concentration on the medium-bodied palate. Energetic acids drive the hazelnut-tinged finish.
The aromas of gooseberry, lime, herb and passion fruit pop. The flavors are broad and tart. The concentration isn't quite all there but it brings plenty to hold the interest and should do well at the dinner table.
The aromas of green herb and dark berries give the perception of being underripe, with a green undertone along with notes of black licorice. The palate is elegant in style, pulling up toward the finish.
The aromas of ground granite, dark raspberries, plum and pencil lead have not yet fully unfurled but still offer immediate allure. Flavors are saturated and layered, with the tannins providing some heft. It's a serious wine that provides a whole lot of enjoyment and that should benefit from time in the cellar.
The aromas of guava and other tropical fruits are faint while the flavors seem washed out. There's enjoyment to be had but it all needs to be dialed up.
The aromas of herb, citrus and melon rind are light. The palate drinks dry, with the concentration seeming a bit lacking.
The aromas of herb, kiwi and citrus are quite light. The tropical flavors are elegant and spritely, tingling the palate with a light effervescence.
The aromas of herb, kiwi and pink grapefruit are light and subtle. The tart flavors show more generosity, though the concentration doesn't quite seem all there.
The aromas of herbal berry seem crusty and roasted. The palate feels round, with herbal, burnt flavors of berry fruits surrounded by spice and warmth. It turns toward molasses and syrup on the medium-long, powerful finish. This is a blend of Cabernet Sauvignon, Carmenère, Cabernet Franc and Syrah.
The aromas of herbs and cherry are light, showing volatility. Flavors are light and elegant.
The aromas of herbs and jammy fruit are light while the palate offers plush-feeling cocoa and berry flavors. This offers a lot of enjoyment for the price.
The aromas of herbs are surprisingly light. The stone fruit flavors are broad, with tart, lemony acids. The variety seems impossible for find.
The aromas of herbs, dark fruit and graphite are brooding and wound up on first pour. The palate is highly structured with plentiful black-fruit flavors that show exquisite balance and a finish that carries into the distance. Its best days are far in front of it. Enjoy after 2018.
The aromas of herbs, pencil lead and blue and red fruit are forward, fresh and appealing. The flavors follow similarly, showing depth and balance uncommon for a wine this price.
The aromas of herbs, pink grapefruit and guava don't seem entirely knitted together on this young wine. It's dry and fleshy in feel but doesn't have the concentration to bring it all together.
The aromas of high-toned dried herbs, sage, olive, spice and dark cherry provide allure, with the use of stems apparent. The flavors are supple and polished, showing a deft touch. The finish is lengthy.
The aromas of high-toned herbs, butter and toast seem to show some oxygen exposure, giving a latex-paint smell and leading to elegantly styled pineapple, kiwi and papaya flavors. It's tropical fruit in a glass.
The aromas of huckleberry, flowers and blueberry are bright, with a dark-chocolate top note. The palate is full bodied and rich, made in a hedonistic style with a tart finish.
The aromas of jasmine and stone fruit seem quite subdued for the variety. As promised, the palate boasts plentiful amounts of sugar counterbalanced by stone-fruit flavors.
The aromas of jasmine, apricot and bountiful white flowers are exuberant. It's richly sweet with honeyed flavors while maintaining a lovely sense of balance.
The aromas of jasmine, honeysuckle, ripe peach and botrytis are bright. The mouthwatering stone-fruit flavors are sweet and persist, with white flowers on the finish.
The aromas of lees and spice are light for the variety. It drinks off dry, with flower and lees flavors.
The aromas of lees, citrus, almond, melon, apple, spice and butter draw you into the glass. This wine brings a dazzling sense of texture, with fruit and spice flavors dappled throughout.
The aromas of lemon, soil and flowers are quite subdued. The flavors are restrained with impressive balance and the variety's often burly tannins well tamed.
The aromas of lime leaf and peach are bright and appealing. It drinks medium sweet with a finish that lingers.
The aromas of lychee and rose water pop. The palate brings a slight spritz, with lighter-bodied flavors that linger on the finish. The style is reserved but it shows a good sense of balance.
The aromas of lychee, lime, herb and white flowers are pungent. The palate brings a light spritz, with the concentration seeming wanting.
The aromas of mandarin orange and apricot seem to show a touch of oxygen exposure. This drinks just off dry with stone-fruit flavors throughout.
The aromas of marionberry, licorice and herb bring a sense of purity, along with light whiffs of oxidation. The dark-fruit flavors are a strange mixture of sweet and tart, not entirely coming together. It doesn't quite stand up on its own but should fit in well at the dinner table.
The aromas of melon and tropical fruit are light but enchanting. The medium-bodied flavors provide interest and show a pleasing sense of balance.
The aromas of melon, crème brûlée and baked apple are fresh and inviting. The palate brings sweet, elegant stone-fruit and kiwi flavors that extend through the finish.
The aromas of milk chocolate, cherry and spice bring immediate appeal. The flavors are silky and polished, showing equal parts fruit and barrel.
The aromas of mineral, spice, toast, yellow apple and lemon pith are light but enchanting. The palate is medium bodied and refined, demonstrating judicious use of oak and a lengthy finish that shows some warmth.
The aromas of moss, mineral and plum are light and elusive, providing contrast to the palate's broad, juicy, ripe fruit flavors. Perhaps additional time in the bottle will allow it to fully blossom.
The aromas of orange and mineral are uncomplicated and friendly. It feels pure and offers good flow, with apple, lime, mineral, white pepper and anise flavors. Fruity, dry and composed on the finish, this is great wine for patio sipping or pairing with seafood.
The aromas of peach, flowers, lemon, lees and barrel spices are alluring and nuanced. The medium-weight flavors are tart and spritely, with a citrus and lees streak running throughout.
The aromas of pear and herb seem a bit overripe. The flavors are dry and seem a bit diluted.
The aromas of pear, chrysanthemum and star fruit are followed by lighter-styled flavors that display a sense of elegance.
The aromas of pear, spice and tropical fruit lead to well-balanced flavors with a kiss of sweetness. This sparkler delivers a lot of quality and value.
The aromas of plum and blue fruit bring appeal but don't seem entirely varietal. Flavors are sweet, backed by lightly tacky-feeling tannins. It delivers easy-drinking enjoyment, though characteristics of the variety seems hard to find.
The aromas of plum, blackberry, vanilla, dried herbs and spice provide intrigue. The blue- and black-fruit flavors are linear in style but deliver enjoyment.
The aromas of powerful cedar, cherry, currant and oak suggest great concentration and focus. It’s actually a bit light on the fruit and soft in tannins, although the oak is plush and toasty. There’s certainly elegance and flavor, but it’s a wine to drink now, not age.
The aromas of purple flowers, moist soil, spice and vanilla offer intrigue. It's palate-coating with plum and dark-fruit flavors that bring a weighty, full feel. It will drink best at the dinner table.
The aromas of red currant, raspberry and cranberry are quite ripe, with cedar notes providing an accent. The palate is high octane with the fruit not quite having the intensity to match.
The aromas of ripe peach, honeysuckle and jasmine are bright. It's medium sweet and finishes with a floral soap flourish. It needs more acid to stand it up but goes down easy.
The aromas of ripe peach, jasmine, honeysuckle and mineral pop. It drinks just off dry, with a spritz of stone-fruit and citrus flavors that extend on the finish.
The aromas of roasted coffee bean, chocolate, and dark raspberry are light, while the palate is elegant in style with a good sense of balance and a lingering finish.
The aromas of rose petal and pink grapefruit are light and easy going. It drinks dry with lightly oily floral flavors.
The aromas of sarsparilla, tree bark, dried raspberry and cumin take you back to traditional Rioja winemaking. With lighter-weight fruit, herb and tomato leaf flavors, this is a solid old-school wine that will hit the right marks with tapas or roast meats. It's got some tea and tang as well, courtesy of zesty acids.
The aromas of smoked pepper and grilled baguette are more reminiscent of a Syrah from the Northern Rhône than of a Cabernet Franc from Virginia, but they are enticing and delineated nonetheless. Medium in body, the palate feels lithe, with integrated dusty tannins and bright acids.
The aromas of smoky new wood follow through to the wood flavors on the palate. However, it's the powerful sweet black cherry and red berry fruit flavors, layered with fruit tannins and acidity, that are driving this impressive wine. For aging at least six years.
The aromas of stone fruit, spice and toast show nuance and detail. The palate is restrained, showing a beautiful sense of balance to the elegant lemony flavors.
The aromas of strawberry, orange peel and plum seem a bit muddled, while the palate brings greater clarity and delineation to the medium bodied, creamy-feeling fruit flavors.
The aromas of tar, clove, wood spice and dark fruit show nuance. The flavors are velvety and full, pinching together on the finish. The oak seems a bit prominent at times.
The aromas of tennis ball and chalk are light and brooding while the flavors are broad and creamy in feel. It doesn't all quite come together but still provides plenty of appeal.
The aromas of this Chardonnay are zesty and fresh yet rich, with barrel smoke, caramelized pear and vanilla tones. The integration continues on the palate, with a bit of oak followed by apple, white peach, nectarine and lime zest. It's flavorful and enjoyable now.
The aromas of this fresh, tangy wine are like parsley, garlic and lemon, and the flavors add in tart grapefruit and green tea notes. Lively, assertive and refreshing, the wine will shake up cocktail hour or a seafood course.
The aromas of this full-bodied sweet-seeming wine are floral and honey-like, followed by rich ripe honeydew melon and peach-syrup flavors and a soft mouth-clinging texture. It's not the usual style, but tasty in its own right.
The aromas of this full-bodied, dry and sophisticated wine show black olive, light smoke and oak. The palate brings flavors of dark cherries and a touch of dark chocolate, with firm tannins offering a pleasing texture.
The aromas of this jazzy wine disclose lime leaf, white peach and slate. The off-dry flavors of flowers, pear and stone fruit are typical of Washington in their intensity and detail.
The aromas of this light-bodied wine are herbal and savory, while the flavors resemble melon and celery. It has a smooth style, with more of a ripe texture than a tart one.
The aromas of this plump, round wine include cherry, vanilla, spice and coffee, but there are also some slightly greenish tones. The wine has smooth tannins with good freshness and length.
The aromas of this pretty, refreshing rosé are delicate and subtle at first. Faint scents of white cherry, raspberry and red-apple skin build strength and concentration on the medium-weight palate. The mouthfeel is bright, juicy and mouthwatering, while a toasty, spicy accent unfolds on the finish. Drink now.
The aromas of this robust rosé scream “Pinot Noir,” with their earthy, leathery, cherry and barnyard elements. It tastes like a good Pinot that’s been livened up with bubbles; even the texture has some of that velvet that you find in Burgundies.
The aromas of this rosé of Cabernet Sauvignon, Merlot and Cabernet Franc are direct and reminiscent of red currant jam on toast. Medium bodied and broad in feel, this has acids that offer plenty of cut, plus a touch of grapefruit zest that adds interest.
The aromas of this Sauvignon Blanc carry a lot of perfume, as if dusted with talcum powder. In the mouth it is soft and tastes lightly of melon and apple, again with a rather odd impression of sweet powder. Serve it well chilled.
The aromas of this Shiraz are surprisingly dark; they tend toward the blackberry and cola end of the spectrum, while the flavors are more reminiscent of stewed berries with a touch of cinnamon. Medium to full in body, the wine is pleasantly round in the mouth, then turns tart on the finish. Drink now-2015.
The aromas of this simple Grigio recall fruit candy or lemon soda but don't feel synthetic in any way. The wine is very organic in a sweet, floral manner. Pair it with Thai curry with fresh basil.
The aromas of this wine are gummy and candied on the nose. Weird flavors of pastry, mulched earth and clay are devoid of clean fruit and finish jumbled and flat.
The aromas of this wine are rich, with sweet cream, butter, vanilla extract and pineapple. Butter is also very present on the palate, as is vanilla, overripe apple and some toasty charred oak. Medium in body, it feels creamy and round. The finish has a bit of a bitter seed or pit quality.
The aromas of this wine are ripe—almost overripe—with notes of mushy strawberry and red cherry, while the palate shows more restraint in flavors of red currant and tart, small berry. With soft tannins and medium acidity, this is an easy-drinking and fruity selection that finishes quick and clean.
The aromas of this wine are slightly high-toned, offering bright notes of apple skin, tart cherry and small red-berry fruit. A touch of black pepper livens up the medium-weight palate and spices up the clean finish.
The aromas of this wine from a vineyard in the Corralitos area somehow reflect its orange color (perhaps due to three weeks of skin contact), with orange rose petals and iced rooibos tea, yet with a steely minerality more common in pale white wines. The palate shows pickled plums and stewed stone fruits against a gunmetal backdrop and citrus peel bite. It's unique and very tasty.
The aromas of this wine leap from the glass, with notes of orange peel, potpourri, smoked meat, spice, fresh herb, stem, ash and plum. It's expressive, but still wound up. The flavors are focused, concentrated and savory, bringing a sense of intensity and richness but also lightness. The balance is exquisite.
The aromas of this wine pop, with notes of fresh flowers, green herbs, olive brine, coffee, grilled asparagus, gravel and a touch of smoked meat lurking in the background. The fruit and savory flavors are plush and palate-coating in feel, with floral and smoked meat notes persisting on the finish. It's a very pretty interpretation of the area, with a compelling sense of balance.
The aromas of tilled soil, white pepper, lemon grass and citrus provide intrigue. The palate brings a big squeeze of dry tannins along with tart acids.
The aromas of toast, pear, pineapple and spice are nuanced and reserved. Flavors are light, focused and textured, displaying both varietal and winemaker intent.
The aromas of tobacco leaf, herbs, milk chocolate, vanilla and dark cherries are generous on this blend of Cabernet Sauvignon, Merlot, Cabernet Franc and Malbec. The flavors are equal part rich and restrained, with a delightful sense of balance along with a light grip of tannins.
The aromas of tropical fruit and herbs seem light and muddled, with some reduction providing distraction. It's easy drinking but seems thin.
The aromas of vanilla, herb and cherry show some volatility. The cherry flavors are light, finishing tart.
The aromas of wet clay, mild chili peppers, cedar and sweet berry mesh nicely. On the palate it is plump and a touch greasy, with richness in spades along with plum and berry flavors. It feels weighty on the finish, with a licorice note. A very good wine from the little-know Vidadillo grape.
The aromas of whole lime, flowers, jasmine and watermelon Jolly Rancher pop. It drinks off dry, with floral flavors that carry through the finish.
The aromas of wild strawberries, spice and sarsaparilla are immediate in their appeal. The palate is light bodied and elegant, with mouthwatering acids and flavors that linger. This wine is delicate but brings a lot of enjoyment.
The aromas of wood spice, violets and dark fruit are high toned and brooding. The palate offers firm tannins but also a sense of balance that provides intrigue.
The aromas of woodspice, vanilla and cedar are primary at present on this wine that seems initially closed on the nose. The palate is more vibrant, with cranberry and cherry flavors framed by a tart lick of acidity. Its best days in front of it. Drink after 2021.
The aromas of yellow apple, pear and spice are light but enchanting. The tart flavors bring a lightly creamy feel, showing a sense of poise.
The aromas offer apple, pear and light yeasty notes. It drinks quite sweet with pear and tropical-fruit flavors, looking for a bit more acid to stand it up.
The aromas offer barrel spices, toast, black licorice and red fruit while the palate brings dark fruit flavors with a grainy feel. The oak (100% new French) juts out a bit and overrides the fruit.
The aromas offer bright notes of ripe peach, flowers and jasmine. It drinks medium sweet, with abundant stone-fruit and floral flavors.
The aromas offer light notes of vanilla, plum and clove. The palate is full and generously flavored, with the tannins bringing some grit.
The aromas offer notes of baking spice, dried fruit and vanilla, seeming to show some oxygen exposure. The cranberry flavors are sweet and tart, with the concentration not all there.
The aromas offer notes of char, toast and peach. The flavors are simultaneously broad and sleek in styling, with a finish that lingers.
The aromas offer notes of cherry, baking and barrel spices and are topped off with partially amped-up volatiles. The flavors are lush and full bodied, lingering on the finish.
The aromas offer notes of cocoa, herb, cedar, cherry and barrel spice. The palate is somewhat barrel-forward but otherwise shows a pleasing sense of balance along with a lingering finish.
The aromas offer notes of dark coffee, baking spice, vanilla, and barrel spices. The palate pulls no punches with full-bodied fruit and barrel flavors along with lightly grainy tannins. The wood plays prominently but it works.
The aromas offer notes of pickling spices, cranberry and raspberry, with green herbs lurking in the background. The palate is fruit filled and quite flavorful for the vintage, showing finesse and polish.
The aromas offer notes of red fruit, spice and green wood, seeming hot. The cranberry and raspberry flavors are elegant and bring a better sense of balance, though the wood pokes out.
The aromas offer notes of spice, dark cherry, medicine cabinet and shoe leather. The tart flavors trail toward the finish.
The aromas offer notes of vanilla, baking spice and tropical fruit. The flavors are light and restrained, pulling up slightly toward the finish.
The aromas on this bottling are inoffensive but a bit flat, with broad nectarine and light orange touches. There is a citrus twist to the palate and a touch of wet cement.
The aromas on this bottling are rich yet not overly ripe, with cola, sarsaparilla, candied black cherry and strong scents of baked blueberries. The palate shows impressive florality, with violet and lilac touches, as well as subtle creme de cassis flavors. It is simultaneously rich in body but light in flavors, well built for the cellar.
The aromas on this bottling are still a bit wound up, with black currant, cocoa and wet gravel making for a dark, dense and restrained expression. The palate is somewhat mellow, with dark spice, espresso, mocha, and mere shreds of purple fruit. It needs more time to blossom.
The aromas on this Carignan-Syrah blend are gritty and suggest asphalt, smoked meat and dark berry notes. It feels electric and tight on the palate, yet controlled, with rubbery tannins and plenty of herb, pepper, spice and licorice notes to go with the oak-infused berry flavor.
The aromas on this Petit Verdot seem pinched, offering only restrained notes of wild berry and tired smoky wood. This is a medium-bodied effort, which bears a humdrum midpalate and a textured finish that echoes the smoky wood tone.
The aromas on this Rocks District wine pop with huckleberry, black and green olive, plum and mineral. It's dazzlingly polished and textured in feel, with nuanced, detailed smoked meat and savory flavors. It nonetheless retains an exquisite sense of balance and restraint, capped off by an outrageously long finish.
The aromas on this Soave are absolutely beautiful and the wine offers just the right density in the mouth to support all that preach and citrus intensity. This is a lovely Soave to pair will grilled shrimp or fish tacos.
The aromas on this widely available Delicato Family bottling—nectarine, chamomile and chalk—are subtle but approachable. It's well hewn on the palate, with touches of butter, baking spice, poached Asian pear and wafts of smoke.
The aromas on this wine are a bit weak, showing hints of licorice and a touch of blueberry. The palate offers dark red to purple fruit, with a touch of more bitter coffee grinds. The tannins are squeaky in texture.
The aromas on this wine are borderline offputting, with petrol and diesel exhaust leading the way. It's a viscous, blowsy offering with 15% abv and powdery, sugary flavors of melon and tropical fruits, particularly banana. Heat and bitterness control the finish.
The aromas on this wine are light and elusive, with notes of black pepper, dried flowers and green herbs. It's elegant in style with tart acids and rustic tannins.
The aromas on this wine are light and nuanced with notes of pear, butter and pineapple. It's full bodied in feel, clean in style showing good weight and viscosity while retaining a pleasing sense of lightness.
The aromas on this wine are muddled, with notes of cocoa, vanilla, black pepper, tire rubber and cherry. The cranberry and cherry flavors are medium bodied backed by dry tannins.
The aromas on this wine are quite reserved, while the flavors bring down a hammer of rich, tightly coiled, jammy black fruit flavors. If the aromas and flavors come together it goes up a notch or two.
The aromas on this wine are quite unusual, with notes of wet copper penny, fresh sage and raspberry. Meanwhile the cranberry and cherry flavors are sweet and concentrated, creating an uneasy juxtaposition.
The aromas on this wine are surprisingly blue fruited for a Cabernet, followed by notes of herb, green pepper and spice. The flavors are lightly sweet, followed by a spice-filled finish. It's a straightforward quaffer that doesn't quite show its variety.
The aromas on this wine are unusual, with notes of wood spice, tire rubber and earth, showing some reduction on first pour. The flavors are soft and silky, while the tannins bring a slightly gritty feel. Vanilla flavors linger on the finish. There's intrigue, but it doesn't all come together.
The aromas on this wine by Bryan Babcock find an intriguing balance between ripe nectarine flesh and tart stonefruit skins. It's a bit more lush in style than other Pinot Gris of the vintage, quite broad on the palate, with apple-pear flavors, lingering lemon skin bitterness and an acidity that soaks into the tongue.
The aromas on this wine from former NBA star Sasha Vujacic's family winery surround a cherry core that's gets weight from tar and cedar, and lift from peppermint on the fringes. Deep black fruit flavors get overwhelmed by hard, grippy, cigar-box tannins that could use a few more years to mellow out, but this is a serious wine.
The aromas on this wine from the Carmel Valley-based producer are relatively light, with hints of honeysuckle, white lily and peach blossom. The palate is quite tart and crisp, with flavors of lime skin and grapefruit pith.
The aromas on this wine lean into the green, with notes of herbs, cedar and woodspice that seem somewhat at odds with the variety. The supple flavors show a mixture of intensity and restraint.
The aromas on this wine run jammy, soft and baked. This is medium in intensity, with some dilution and herbal flavors of tobacco, berry and spice. The finish is modest and a bit green.
The aromas on this wine seem a bit candied, with notes of red currant, raspberry and cranberry. Flavors are fresh, with plenty of tart, puckering cranberry notes throughout. There's not a lot of complexity, but it should fit in well at the dinner table, with the oak dialed way back and the acid up.
The aromas pop on this 100% varietal, with notes of dark plum, mountain blueberry, vanilla and cream. The flavors are smooth and sultry, mixing fruit and barrel with a plush feel and a lightly astringent finish. The variety is hard to get but it delivers a lot of enjoyment.
The aromas pop on this blend of Alder Ridge Roussanne (57%) and Antoine Creek Viognier, with perfumed notes of flowers, pear and peach, along with light herb and spice grace notes. Palate coating, it brings a sense of gravitas and delight. It's fruitful and flavorful, offering richness while retaining its deftness, with a sense of texture that is knee buckling.
The aromas pop on this wine, with generous notes of white pepper, jalapeño pepper and herbs. The cherry flavors are light and elegant, showing a very pretty styling.
The aromas pop with notes of fresh flowers, smoked meat, stems, mineral, smoke, white pepper and an earthy funk. The flavors dance on the palate, with mouthwatering fruit and savory notes that lead to an outrageously long finish. It's equal parts elegance and intensity.
The aromas pop with notes of funk, smoked meat, red fruit, flowers, stems and orange peel. It's compact out of the gate with concentrated, tightly wound, salty flavors of olive brine, crushed rock and violets. It shows an exquisite sense of balance and a crazy long finish.
The aromas pop with notes of wet gravel, mineral, funk, olive tapenade and high-toned flowers. The flavors are palate coating yet light and restrained, with generous savory and umami flavors that draw out on the finish. It has a very pretty sense of texture and precision—all about elegance.
The aromas pop, with notes of brown sugar, dried pear and honey. The palate is incredibly rich and intense but with high-wire acidity that keeps all of the flavors in vivid focus. The sense of balance is exquisite.
The aromas pop, with notes of diesel, lychee, dried orange peel, marmalade and peach. The stone-fruit and tropical flavors are rich, sugary and intense, showing an exquisite sense of balance. Skip the rest of dessert. This delivers it all by itself.
The aromas pop, with notes of fresh blueberry pie, sweet herb, dark-roasted coffee and spice. The palate doesn't quite deliver on all those aromas, seeming a bit less bold than the nose suggests. Still, this wine is enjoyable, especially after it has time to open up.
The aromas pop, with notes of freshly ground white pepper, orange zest and raw meat. The savory flavors are silky and elegant in style, with the oak influence dialed way back. It shows a pleasing sense of purity and balance. Put it on the dinner table to see it shine.
The aromas pop, with notes of jammy dark cherry, dried black currant, black licorice and baking spices. The dried-fruit flavors are full, with a dry squeeze of tannins. It seems a bit evolved for its age.
The aromas pop, with notes of orange peel, ember, cured meat, black olive and wet stone, with purple fruit lurking in the background. The palate is surprisingly fruit forward, with plum and savory flavors that coat the palate from end to end. The finish glides for a full 30 seconds.
The aromas pop, with notes of sliced green pepper and jalapeño pepper, leaning very hard into the green. The palate brings more of the same, drinking more like a Carmenere than a Cabernet.
The aromas pop, with notes of stargazer lilies, brown stems, green olive and smoked meat, revealing more on each swirl. The fruit and savory flavors are rich and layered, earthshaking in their intensity, with a lengthy finish that only heightens the interest. It's a complete showstopper.
The aromas pop, with notes of white flowers, pear and ripe peach. It's full bodied in feel, drinking dry with a textured feel and a drawn-out finish—a very pleasing example of the variety.
The aromas provide notes of baking spice, vanilla, licorice and dark fruit that are starting to show some bottle age. Full-bodied dried red-fruit and cranberry flavors lead to a tart finish.
The aromas rise up from the glass, with notes of pepper, violet, cigar box, peat, smoke, braised meat and an earthy funk. The palate is considerably lighter in style than the aromas might suggest, bringing notes of cherry, earth and herb that linger, with citrus twist notes on the finish.
The aromas seem a bit disjointed on first pour, with notes of custard, citrus, mineral and spice. The palate is medium bodied, bringing some interest but not entirely pulling it all together.
The aromas seem a bit muddled, with notes of jasmine and pear occasionally poking through and the alcohol showing itself. It's medium sweet (2.7% residual sugar) finishing a touch bitter.
The aromas seem a bit muddled, with notes of red fruit, herbs, vanilla and flowers. The cherry flavors are tart, with a kick of acidity on the finish.
The aromas seem a bit muddled, with notes of wet copper penny, herbs, tobacco and spice. The red-fruit flavors are subdued, with an elegant styling.
The aromas seem a bit muddled. The palate brings reserved blue-fruit flavors, with peanut shell notes on the finish.
The aromas seem a bit off, with volatile notes along with lees, orange peel and peach. The palate is lightly creamy but still somewhat lean in style, not able to hold all of the flavors together.
The aromas seem a bit stewed, with notes of tomato leaf and pickling spices. The blue-fruit flavors are high octane, showing some heat on the finish.
The aromas seem quite dried out, with notes of blackberry bramble and fruit leather. The flavors also seem considerably more evolved than its age. It's a big miss.
The aromas seem quite dried out, with notes of fruit leather, medicine cabinet and green herbs. The palate brings more of the same, seeming more advanced than its age might indicate.
The aromas seem slightly dried out, with notes of dried black raspberry, cigar box, herb, fruit leather, vanilla and barrel spice. The flavors are lightly jammy but at the same time the concentration doesn't all seem to be there. The tannins give a gentle squeeze.
The aromas seem surprisingly subdued for the variety and style, with notes of flower, herb and spice. It drinks sweet but doesn't quite have the acid to back it up.
The aromas seem to lack clarity, with white flower and orange rind notes struggling to get to the surface. It drinks medium sweet with abundant floral and orange-peel flavors that provide appeal.
The aromas show appealing notes of orange peel, mortared flowers, spice, black olive and raspberry. The palate sports ripe but silky fruit and earth flavors, showing a very pretty sense of styling.
The aromas show notes of chocolate and raspberries, sprinkled with violets and fresh herbs, not seeming to have fully blossomed. The palate is elegant and refined, displaying a lovely sense of restraint. Smoked-meat flavors linger on the finish. It doesn't always come off as entirely varietal but brings a lot of enjoyment.
The aromas show notes of game, vanilla and grape Jolly Rancher, with the volatiles amped up. The flavors bring a mixture of sweet and tart, tussling through the finish.
The aromas show notes of herb, jalapeño pepper, dark fruit, and barrel spice, with the alcohol poking through a touch. The flavors are medium bodied, brightened by tart acidity. Grainy tannins back it all up.
The aromas show some oxygen exposure, which distracts from the palate's sweet cherry flavors and vanilla accents. Tasted twice with consistent notes.
The aromas smell disjointed, with notes of barrel spice, vanilla and maple syrup. The palate is quite sweet and ripe, with abundant baking-spice accents.
The aromas start out barrel forward, with notes of vanilla and wood spice followed by dried cherry and herb. The flavors are extremely sweet, seeming slightly dried out.
The aromas start out quite brooding, opening to reveal notes of green pepper, vanilla, wood spice, powdered cayenne and dark cherry. The flavors are lithe and polished, with cherry, vanilla and coffee interweaving throughout to an extended finish. It comes off as oak heavy but still impresses.
The aromas start out quite locked up, with notes of purple fruit and flowers. The palate reveals fresh, quite pure aromas, with well-balanced acid and tannins and a finish that lingers.
The aromas start out quite reduced, providing significant distraction. The bell-pepper flavors are light and show a bit of age.
The aromas start out reticent, with notes of black licorice, kirsch, black olive and earth along with some barrel notes. The flavors are bold, full and palate coating, and are capped off by a lengthy finish.
The aromas suggest notes of green herbs, vanilla, freshly hewn wood and cherry. The flavors are lighter in style, with the tannins bringing some grit.
The aromas suggest notes of herb, vanilla, wood spice, plum and dark fruit. The palate is restrained in style, full of dark-fruit and barrel flavors and lightly grainy tannins.
The aromas suggest this wine has too much wood for its own good. The palate is just rich enough to sustain all that toast, while also allowing room for some crisp white and green fruits. Drink this wine from 2016.
The aromas that come together are those of scorched earth, grilled porcini, roasted coffee bean and a bit of burnt rubber. The mature palate offers dried cherry, blackberry confiture, mocha, vanilla and a hint of game alongside tongue-drying tannins that clench the finish. Give this a few years to unfold then drink sooner rather than later.
The aromatic delivery is bright, fresh and pristine. Bright acidity is backed by flavors of stone fruit, citrus and Golden Delicious apple. It's the kind of white to serve with summer salad lunches by the pool.
The aromatic greeting on this old-vines Cab is smooth, harmonious and elegant, with notes of plum, cassis, tobacco and fine oak. The palate is a bit high-pitched, with racy acidity, while flavors of herbs, tomato, spiced berry fruits and oak finish similar, with dry, drawing tannins. Drink through 2021.
The aromatic intensity takes you quickly to the signature heart of the grape. It's floral and spicy, leading to concentrated flavors of citrus and stone fruits. It's ripe, dry and penetrating.
The aromatic notes of vanilla, tire rubber, cocoa and woodspice don't seem in harmony. It's a shame because the rich cranberry and raspberry flavors serve up plenty of enjoyment.
The aromatic opening includes a forest-like note, plus mineral and earthy berry scents. The palate feels chunky and wide, with solid tannins that don't bite or dominate. Flavors of herb, olive, spice, molasses and cassis are typical for the Alto Maipo, while the finish is defined by racy acids that should allow this wine to age nicely for another five-plus years.
The aromatic opening suggests tea and tobacco, while the palate is packed with blackberry, black cherry and cassis fruit. This wine has density and complexity yet it's smooth, superrich, toasty and chocolaty. It manages to retain a sense of finesse along with all that power.
The aromatic profile changes continuously in the glass, but includes underbrush, iron, dark spice, rose, tilled earth and a balsamic note. On the firm, radiant palate, an intense mineral vein wraps around dried dark-skinned cherry, cranberry, licorice and chopped herb. A backbone of vibrant acidity and assertive but refined tannins provide structure and impeccable balance. Give this time to soften and develop even more complexity. Drink 2018–2031.
The aromatic richness of Muksateller is just hinted at, but the palate brings that ultralight yet still dry freshness. It provides zesty refreshment that's as light as a feather.
The aromatic richness of ripe pears rises from the glass. The same rich fruit is joined by a lively streak of lemon freshness on the palate where it is met with a judicious dollop of residual sweetness. This wine plays off generous, juicy ripeness with tingling, tart freshness and creates a delicious balancing act. The finish is zesty and just off dry and wonderfully moreish.
The aromatic tang of ripe lemon peel plays on the nose. The palate is pervaded by the same refreshing zestiness, shimmering with cheerful citrus brightness amidst riper notions of pear and peach. This is mouth-watering stuff, almost addictive with its dry zesty finish.
The aromatics are faint on this wine, and the taste puckeringly tannic and raisiny with a strong taste of toffee on the finish.
The aromatics are interesting but a bit deceptive, showing a rather salty, herbal scent suggesting green olives. Once tasted, the unctuous apricot and candied pineapple fruit takes over, with lime and quince as well. It's ready right now for immediate consumption.
The aromatics immediately capture your attention, mixing baking spices with fennel, wet rock, and ginger cake. Compact, young, fresh fruit flavors suggest pomegranate, wild raspberry and very tart cherries. This is an acid-lover's wine, with the structure to age for decades.
The aromatics immediately catch your attention: an inviting mix of raspberry and tart citrus. The wine is tightly focused, with crisp edges around wild-berry flavors. Just a tiny hint of bloody beef moves it toward more Northern Rhône Syrah flavors.
The aromatics impress with bold notes of lemon tea, orange blossom and Key lime. The vineyard's typical minerality is in full force, underscoring bone-dry flavors of wet stone, tarragon, chervil, lime and grapefruit. The density and balance are impressive.
The aromatics jump out, an intriguing mix of cherry fruit, leather, coffee and mocha. This is a block selection, and as such it is both precise and also a bit wanting in the midpalate. With ample aeration it fills in, finishing with dark fruit, roasted tannins and a little heat.
The aromatics on this bottling are stunning, with elegant and fresh layers of violet, boysenberry and black raspberry. The sip is tightly woven and graceful, with tart black-raspberry fruit and white pepper leading into a lengthy finish that's supported by slow-rising tannins. This will evolve well in the years to come.
The aromatics on this Zin are amazing, ranging from mocha, fresh blackberries and cinnamon, to sweet bacon and Dr. Pepper. The palate is similar in profile, with small quantities of Mourvèdre, Petite Sirah and Syrah added for complexity. While the wine is dry, it has some glycerine viscoscity and heat from high alcohol. Drink this Zin with roasted and grilled meats.
The aromatics shine here, sending up a happy mix of ripe cherries and baking spices. The fruit carries the midpalate, with medium density and appealing, though blocky, flavors. This is not a complex wine, but most enjoyable.
The aromatics suggest rose petals, while the tart fruit flavors run to raspberries and citrus. The freshness and complexity hint at further improvement over the next three to five years.
The aromatics take time to come to the fore but they are definitely there: notes of lifted Poire William and ripe, golden-cheeked apricots are hinted at. The medium-sweet palate brings them out in full force, glowing with a ripe opulence tempered by freshness and a slight phenolic grip. There is a luminous quality to this wine, shining its way ahead into the future, guided by a seam of freshness and focus on the midpalate, echoing with bitter almond and more fruit. Drink 2016–2026.
The Arroyo Seco is a rocky bench between the Salinas Valley and the Santa Lucia Highlands. It's really great terroir for white wines because the conditions allow for extraordinarily long hangtime, while cool, foggy nights preserve vital acidity. You couldn't ask for a fresher, more vibrant Sauvignon Blanc than this one. It's bone dry and zesty and rich in pineapple, fig and mineral flavors, with a long, spicy finish.
The Arroyo Seco region of Monterey County takes a big leap forward with this richly textured Chardonnay. Ripe tropical fruit and citrus flavors combine with smoky oak notes and crisp acidity. It's a a fine wine that should not be consumed too cold.
The Arroyo Seco region of Monterey is turning out to be a good source of affordable Pinot Noirs. This one is classically dry, light-bodied and silky, with tantalizing cherry, cranberry, anise and sandalwood flavors. It's one of the best values at this price in California.
The Art Series' little brother is all grown up and ready to stand on its own as a terrific wine. Toasted hazelnuts accent bold pineapple and ripe citrus flavors in this full-bodied, slightly creamy bottling. It's complete and complex, with a long, zesty finish. Drink now–2020.
The Art Series Cabernet seems to be increasing in quality nearly every vintage. The 2012 boasts plenty of sweet, cedary oak, but backs that up with layers of red currant fruit and hints of bay leaf. It's silky and harmonious on the finish, adding tea-like notes of complexity. Drink now–2025.
The artist label Syrah is usually Dunham's best, as this vineyard is well-established as one of the premier sites in Washington for Syrah. Scents of violets and black cherry introduce a dense, hard, tightly wound, muscular effort that needs a generous amount of breathing time. It rolls through the palate on a train of well-defined fruit, spice and chocolate, all nicely integrated. Supple and long.
The artistically minded, Rhône-focused brand from winemakers Ian Sergy and Zach Jarosz delivers this wine with aromas of black tea, sage and smashed elderberries. Favors move from raspberry iced tea to mocha and espresso, all wrapped in delicate but quite present tannins. Drink 2017–2022.
The assertive barrel flavors are still being integrated into the wine, but there is so much else to taste that it seems certain to knit itself together in the near term. Pretty blueberry and ripe cherry flavors are set in firm, toasty tannins.
The assertive elegance of a French Bordeaux is present here, but the Fusion also has a South African edge to it that gives it extra appeal. The nose, a subtle layering of luscious berry, minerality and spice, rolls into a clean, taut but flirty combination of plum and pepper, edged very quietly by tobacco smoke. Serious but with a feminine touch, this wine is made for food pairing.
The Ataíde estate in the Alto Douro is one of the rare Douro vineyards to be relatively flat. From old vines, it produces a solid, structured and rich wine, with ripe swathes of plum and berry fruits that are structured by firm tannins. Young and fruity, this will age well, although it is drinkable now.
The Attaché brings appealing and lively cherry fruit, framed with citrusy acidity. The power in this wine is all forward and fruit-driven. It's quite good, but more for immediate drinking than cellaring.
The attack on this light-bodied sipper is unabashedly fruity, with loads of ripe peach and nectarine flavors. It balances out quite nicely with zippy acidity and a dry, steely finish. This is a noteworthy addition to the growing line up of Finger Lakes Grüner Veltliner.
The attack on this wine is soft and ripe, but it finishes quite dry. A blend of Grenache, Syrah, Tannat and Cinsault, it's rich and softly tannic, suggesting pairings with beef or game.
The attack, or entry, of this Merlot is a massive assault of flavor. It's all raspberry and cherry jam, dark chocolate and the creamy caramel of new oak. Delicious, yes, but where's the subtlety? Drink now.
The attraction here is the beautiful packaging. Embedded with sparkling crystals that spell Bottega, this showcase wine will appeal to a young crowd. The sparkler is Pinot Noir, made as a white wine, with a floral bouquet and a lean mouthfeel.
The attractive half bottle means this vintage wine can age more quickly than the same wine in a full bottle. It's already hinting at maturity with touches of cookie and toast flavors. There is still a fresh apple and citrus streak that gives a steel, mineral thrust at the end.
The attractive new label design introduces this clean, simple, pleasant rosé, a blend of Pinot Noir and 7% Pinot Meunier. Quite foamy, it subsides into a pale pink wine with hints of strawberry fruit.
The attractive opening notes of orange blossom and mild spice are quickly overwhelmed by an off-putting asparagus and sulfur note that just doesn't yield. Light on the palate, the wine finishes lean with a pronounced vegetal element. This producer has impressed us with other offerings, but this one misses the mark.
The attractive presentation, with handwriting directly on to the bottle, is followed by an equally attractive wine, ripe and full in character, but balanced with good acidity. There is a final vanilla burst.
The Audibert family estate, close to beautiful Aix-en-Provence, is now run organically. The wine, rich and with delicious ripe fruits, is full in the mouth, packed with red-berry flavors that are cut with red currants and lemon zest. It is a very fine wine, ready now.
The Audrey Cuvée brings extra richness to the regular Diamond T Estate Chard. It's an enormous wine that has honeyed sweetness. The flavors are of apricot jam, pineapple tart and lemon meringue, and new, smoky oak plays a prominant part. This Chard calls for careful pairing with food, since it's so rich, almost a dessert wine.
The Aurora has just a bit more texture and density than its superb companion wine, the Avellana Pinot Noir. Black cherry, cola and baking spice notes are accented with touches of iron filings and slivers of dark chocolate. Thoughtful winemaking is on display here, creating a dense wine that is nonetheless immediately accessible and delicious.
The Australian giant has reached across the Tasman to New Zealand for 7% of this wine, but it remains a simple, medium-bodied white dominated by citrus and wax bean aromas and flavors. Drink up.
The Australian golf legend now makes wine in California. Compared to your usual fruity Chard, this one's lean and minerally and high in acidity. But it's very clean, with tantalizing suggestions of lemon meringue and Key lime pie, and actually has a lot going for it.
The Australian producer tries its hand at California fruit, and this very straightforward bottling showing aromas of cranberries, raspberries and graphite. The palate is clean and familiar, with Bing cherries, oregano and black slate. It's a good-deal wine
The autumnal bounty of aromatic red and and yellow apple is out in full force. The frothy, dry and slender palate is a beautiful foil for this richness and highlights the fruit with pure, lemony freshness. Yeasty autolysis adds welcome body and more counterbalance. Very refreshing and poised.
The Auxerrois grape, closely related to Chardonnay, is obviously at home in the Auxerre region of northern Burgundy. This wine is a lighter, more perfumed version of a Chardonnay, with a tangy, mineral texture. It is crisp with white fruits and acidity. Drink now.
The Auxerrois is a sadly neglected grape. It produces delicious wine with a touch of pepper and lively acidity. This is a good example, refreshing and ready to drink.
The AVA brings a nice mix of fruit and soil into the wine. Fruit flavors run to plum and wild cherry, with (presumably) barrel aging adding gentle suggestions of milk chocolate, drifting into lightly herbal tannins.
The Aveleda estate is the source of the fruit for this dry, delicious Vinho Verde. It's a reference for the food-friendly, lemon and grapefruit style, adding minerality and a taut texture to the forward fruitiness. Drink this summer, or hold for up to six months.
The average American wine drinker is probably not interested in a three-grape white blend from hot and dry Extremadura, Spain, but in case you are, this wine is neutral on the nose and lean on the palate. Flavors of green apple, pineapple and lemon are scouring and seem designed for fried seafood.
The Avesso grape is grown mainly in the south of Vinho Verde, in the warmer area nearer the Douro. Green plums and white peach flavors give this a ripe character while the citric edge adds the freshness. Drink this attractive wine now.
The Aviator Red is a well-crafted blend that mixes strawberry, raspberry, pepper and stone in an effective balance that seems to draw the best from each grape. For a modest, everyday wine, this works quite well.
The Awatere is a Marlborough subregion whose wines are often a touch more edgy than those grown in the main valley. After nine months in French oak, this wine's black cherry fruit is marked by touches of vanilla and toast, a slightly creamy mouthfeel and a crisp, refreshing finish. Approachable now, but should develop more nuance over the next year or two.
The Awatere is a subregion of Marlborough receiving more and more notice for its distinctive Sauvignons and Pinots. Vavasour was an early pioneer, and the 2007 is especially successful, offering up some slightly sweaty, nettle-y aromas to go along with hints of ripe melons and nectarines. It's nicely concentrated, with a slightly oily mouthfeel and good persistence.
The Awatere is typically quite cool, so this wine's level of ripeness is noteworthy. It's round and supple on the midpalate, creamy and plush on the finish. Cedar and vanilla notes frame the black cherry fruit, which hints at some dried-fruit character without going over the edge into raisin. Drink now.
The Awatere Valley is a cooler subsection of Marlborough, where the wines can sometimes be a bit more leafy or herbal. This wine holds true to that pattern, but balances the celery leaf and tomato stalk character with melon and fig notes. It's verging on full-bodied, even a touch oily in texture, with a long, vibrant finish.
The awesome nose of this wine is redolent with barbecue sauce, or perhaps a hickory-laced plum sauce, and it's incredibly distinctive if a little bizarre. The palate is full and rich with a similar saucy character, but also shows more complex notes of lush blackberries, rose hips and licorice.
The back label notes that this fruit is from the Whistling Ridge Vineyard. It's rich and concentrated, a mix of apple, pear and green banana. Creamy and dense, it coats the mouth and lingers deliciously.
The back label notes that this is the winery's reserve, sourced from Methven Family vineyards. It shows cranberry and blue-plum fruit of moderate ripeness, feeling a bit flat in the mouth. A year in 50% new French oak adds a touch of toastiness.
The back label notes that this is the winery's reserve, sourced from Methven Family vineyards. The flavors seem to avoid ripe fruit in favor of stem, leaf and citrus. There's a bit of rhubarb, but nothing more substantial, and it quickly turns thin and tannic.
The baked berry, raisin and vanilla aromas in this Tempranillo and Garnacha blend are a touch soupy. It's tannic and firm on the palate, with tomato, berry and mildly oxidized flavors.
The Baker's Gully Syrah is the entry-level offering from Clarendon Hills, but it remains a very good wine. It's medium to full in weight, with some alcoholic warmth and hints of slightly raisined fruit, yet charms for its velvety-soft tannins and aromas of chocolate and baking spices. Drink now.
The balance between ripe sweetness and acidity that comes from Petit Manseng shows so well here. There are ripe pineapple and white-peach flavors that are filled out with honey and a dry edge. The wine is delicious now, although it will age and will be better from 2018.
The balance between ripeness and acidity that is the hallmark of this fine vintage is expressed well in this impressive wine. Tangy, with a strong streak of minerality, it is crisp and rich at the same time. For its fruitiness, it is ready to drink; for more maturity, it will need to age until 2018.
The balance between the firm tannins and ripe fruit works well here. The texture is dense, rough at the edges but with good layers of wood, acidity and dry tannins. The aftertaste has welcome freshness.
The balance between wood aging and fruit is at its best in this wine. It shows plenty of red fruits filled out with raisins and nutmeg. As a contrast the wood aging has brought out a spicy, almond character. It is fresh, on the dry side for an aged tawny and, of course, ready to drink.
The balance of this wine has slightly spritzy acidity in the lead, wrapped with sheer tannins. Rich aromas of earth, leather and toast are contrasted by the bright fruit which is a sweet candylike strawberry-cherry at the forepalate.
The balance of this wine is immediately striking. Everything is in its place: the crisp apples, tight acidity and the mineral texture are all just right. It's a delicious, perfumed and fragrant wine that is ready to drink with its light, poised aftertaste.
The balance of this wine is what makes it so impressive. Spice and yellow fruit intermingle effortlessly. There is a core of tight, coiled steel, like a spring, which gives minerality along with the richness. At the end, acidity lifts the wine, finishing with freshness as well as intensity.
The banana aromas are off-putting in this light, juicy wine. Although there are tannins, they are not enough to make sense of the simple, jammy fruit.
The Bandol appellation gives this wine structure, density and a sense of tannins. It makes for a wine that will be excellent with food, rich and firm. It should age for a few more months, so drink from early 2016.
The barn door is open and the horses have left. This is close to DOA, with mushy, weak aromas and flavors, and almost no distinct fruit at any point.
The barnyard aroma gives a less than fresh feel. A bitter edge suppresses the red fruits, leaving a hard aftertaste.
The Barolo Fossati from La Morra opens with huge intensity and determined aromas of black cherry, tobacco, licorice, mesquite wood and crushed mineral. What really sets this wine apart is the immediacy and confident delivery of its aromas. That same self-awareness transfers to the mouth, where the wine is long, satisfying and rich.
The Barolo Rocche dell'Annunziata exhibits bright berry notes followed by delicate tones of violet, slate, wet earth, spice and smoke. In the mouth, this beautiful wine delivers density and concentration capped by bright acidity and drying, firm tannins. Drink after 2015.
The Barr Vineyards of Vincent Stoeffler produce a relatively soft, rounded Gewürztraminer. The result is an attractive, fruity, dry wine that has its spice in balance with lemon- and honey-driven acidity.
The barrel aging is still the defining element in this wine, adding layers of meaty fat to what appears to be very young fruit. Bright cranberry and cherry notes are set in firm acids. Well-integrated hints of herb and spice, bursts of sweet berry and dry, tea-flavored tannins sail through the finish.
The barrel aromas are far out front, with notes of vanilla extract, dill and wood spice. The oak shows heavily on the palate as well, making it nearly impossible to get at the fruit and giving the wine a gritty feel.
The barrel aromas of vanilla and coconut are far out front of the fruit on this blend of Petite Sirah (40%), Zinfandel (33%), Lemberger (20%) and Syrah. It's full bodied with the wood overwhelming any sense of varietal flavors.
The barrel influence is heavy on this wine, with aromas and flavors of vanilla, cocoa and coconut out front of the variety's red fruit. Still, the silky feel and spice flavors bring plenty of appeal; it's just a bit hard to get at the fruit.
The barrel influence plays prominently on the aromas, with notes of cocoa, vanilla and spice that show some warmth. On the palate, a mix of fruit and barrel flavors conveys creamy dark fruit, caramel and vanilla.
The barrel notes of vanilla and wood spice are out front on this blend of 77% Cabernet Sauvignon, 21% Merlot, 1% Malbec and 1% Petit Verdot. It's dry in feel, pulling up a bit short.
The Barrel Select is given 26 months in 100% new oak, and it shows in both the nose and the mouth. Smoke and char are not accents here; they are the main event. The fruit flavors are simple cherry/berry, and thin out rather quickly in the finish.
The Barrel Select offers a bit more concentration than the winery's regular Pinot, with meatier tannins and highlights of spice and coffee grounds. It's soundly made and already drinks well in a forward, accessible style.
The Barrel Selection certainly has no qualms about hiding its true colors. The nose offers ripe stone fruit supported by hints of butter and cream, while the mouth presents a prickly acidity and clean citrus flavors that prevent the wine from landing with a thud. A solid selection that will pair well with most poultry dishes.
The barrel time in neutral French oak has softened and polished the edges of this wine. Flavors of green banana and apple carry some grace notes of marshmallow and coconut. It's an interesting, smooth and tasty effort.
The barrel toast carries a lightly charred edge, while the strawberry fruit comes up front and center with flavors of sweet pastry. There's a lick of licorice running through it as well, and the overall structure suggests drinking it up now through 2020.
The base of this wine is Chardonnay with some Pinot Noir added to give color (standard practice in Champagne). The result is a pale-colored wine that's ripe and full of fruit. It has a rich character lifted by the tight, mineral acidity in the aftertaste.
The basic aromas of grapefruit, green herbs and stone fruits are generic. This feels young, fresh and fruity, with flavors of lime and grapefruit that end in standard fashion.
The basic Chardonnay here is nice, with citrus, pear and pineapple fruit flavors. But the oak weighs heavily, bringing a caramelized, butterscotch candy sweetness. Lots of people will like it for exactly that reason.
The Baylet family has produced a rich wine in this vintage. With chocolate and spice flavors accenting its black plum fruit, it's ripe and smooth. The tannins are well integrated into the generous fruit. Drink from 2018.
The Beaujolais appellation is the source of most Nouveau. But it also produces attractively fruity wines, full of cherries, that can be drunk over the two years following the harvest. Enjoy this wine this year.
The beautiful estate of the Capitans of Juliénas has produced a smooth and rich wine. A good tannic structure partners with aromatic red cherry and berry fruits. Acidity is well in check, giving just the right freshness. Age the wine a bit more and drink from 2016.
The beautiful moated Issan Château is producing better wine every year. This 2008, from a vineyard that was badly hit by hail that year, has an elegance and style that is very much in keeping with southern Margaux. There is also a fine balancing density, sweet plum fruit and, with its fine tannins, great aging potential.
The beautiful orange pink sunrise color sets the scene for a dry style of wine, very much in the Laurent-Perrier tradition. Flavors of crisp red apples, red berry fruits and white currants come together with an edge of toast. A great wine, and a real food Champagne.
The beautiful perfume that unites tangerine peel and apple, lemon and blossom makes for an inviting nose. The palate brims with the same generous and utterly fruit-driven flavors. This is Riesling at its most charming. The finish is off dry, but all the more fruit driven for that.
The beautiful thing about this wine is the richness and creaminess of the mouthfeel. The bouquet opens with notes of peach, vanilla custard, pear and a zesty touch of lemon peel. Pair this with shellfish or poached salmon steaks.
The beautifully judged pale-orange-pink color of this delicious wine is a sign of the balance in the glass. It is crisp and towards the dry end of Brut, typical of the Lanson style. There is fine acidity and a crisp texture from the Chardonnay in the blend. Hints of red fruits come through along with a touch of tannin. The wine is ready to drink.
The beauty of Krug's rosé is the sense of bottle age, of that extra richness. That means the wine is not just the sum of its delicious red berry fruits. It's also the way the wine is rounded out, filled with secondary flavors, toast and almonds and a taut minerality. The aftertaste is taut, dry, seamless, complex.
The beauty of this wine is in its elegant, restrained character. There are no loose ends or sharp spikes here. Instead, the 85-15 Cabernet Sauvignon and Petit Verdot blend is extremely compact and streamlined with beautiful extraction and pretty notes of chocolate, spice, tobacco and bold cherry. Imported by Vias Imports.
The beauty of this wine is that it shows seductive power and personality. Nothing is over the top. Cortevecchia Riserva doles out carefully measured aromas of forest fruit, spice, toasted nut and tobacco. It feels linear, bright and tight, but it is also elegant and soft.
The Beckett brothers' 50-50 blend of Tempranillo and Zinfandel is one of their top wines, and it lives up to its reputation, with plump black cherry, baked plum and campfire aromas. The palate is softly layered with chalky tannins that carry waves of berry-powered acidity as well as savory notes of teriyaki, chocolate ganache and minty freshness on the finish.
The Beckett brothers show their blending skills in this crisp mix of 41% Grenache Blanc, 37% Viognier and 22% Picpoul, which shows apple blossoms, peach and wet stone on the nose. The palate is solidly crisp and texturally grippy, with fresh-cut melon and lime pith served atop tongue-tingling acidity.
The Becots, Gérard and Dominique, have produced a stylish, modern wine that powers black, sweet fruits through the deceptively soft tannins. Tarry flavors and layers of new wood give the wine a new world character. How long it will last is open to question at this stage. It is certainly developing quickly.
The bell pepper, cedar and green bean notes in this wine come across as astringent and thin.
The Belland family has an acre of vines in this prestigious Premier Cru. Ripe while shot through with intense acidity, the wine is finely balanced. Touches of wood aging give the wine a creamy toasty texture. That contrasts with the more mineral fruity character that leaves the wine crisp at the end. Drink from 2018.
The Bennett Valley-based producer employed fruit from its neighborhood for this wine, filling it out with a majority of grapes from Alexander Valley. Rich in caramel and matchstick, it's an integrated wine, balanced between ripe pear sweetness and savory aspects of oak and spice. On the finish, expect vanilla bean and fresh lemon.
The berry flavors in this wine are fighting to emerge, but they are overwhelmed by dusty tannins and a lack of texture.
The berry flavors of this pink fizz are edged with the slightest bitterness. A dry palate brings bright, lemony freshness. Fruit tones are more evident than autolysis, making this for easy-drinking, apéritif fun.
The berry, herb and coffee aromas are light and are followed by high-toned potpourri notes. It's full in feel but with lighter-styled flavors, with the tannins showing some astringency.
The Bertins Premier Cru vineyard is on the southern Volnay side of Pommard, giving a comparatively soft generous style of wine. Even so, there is plenty of structure here with powerful dark toasty flavors balanced by rich blackberry fruit. This is a fine wine with great potential. Drink from 2022.
The best bargain Pinot Noir in the state. It's ruby-clear in color, dry and light-bodied, with pleasant flavors of cherries, cola, spices and cedar. Production was 20,000 cases.
The best blend from JM Cellars is Tre Fanciulli, here composed of 67% Cabernet Sauvignon, 19% Merlot, and 14% Syrah. You'll find pleasing strawberry and Bing cherry fruit, along with claret-like structure and nicely applied cinnamon and baking spice accents. It could almost fool you into thinking you were drinking an excellent Dry Creek Zinfandel.
The best bottle in a strong 2010 William Church lineup, this pure, single-vineyard Malbec is flat-out lovely. Deep purple fruits—plums and cherries—meet silky tannins and just the right touch of French oak, a mix of new, once used and neutral. Young, compact and dense, it should reward up to a decade of cellaring.
The best Cara Mia yet, this is Red Mountain Cabernet Franc from the estate vineyard, with 15% Merlot and 8% Petit Verdot included. Stylish and compact, this seems sculpted with pure, vivid purple fruits, balanced against crisp, fine-grained tannins. The depth and concentration are noteworthy.
The best Chardonnays from this warm Sonoma County valley show tropical fruit flavors and are quite decadent, and this is one of the best. With crisp acidity, it brims with pineapple crème brûlée, papaya and vanilla custard. Drink this opulent wine with rich fare, such as scallops, crab and lobster.
The best Clos Pegase Sauvignon Blanc in years. Made with a little oak, just enough for creaminess, it's marked by vibrant acidity and complex, lovely flavors of lemongrass, Meyer lemon candy, vanilla, white pepper and the distinct minerality that Carneros white wines often display. Great price for a wine this sophisticated.
The best Don Max in quite some time. After too many herbal-green vintages, the 2005 is ripe, rich and well woven. The bouquet shows hickory, roasted plum, chocolate, vanilla and peanut. The palate, meanwhile, is all about pure cassis, blackberry, mocha and spice. Finishes with a dash of caramel and earthy fruit leftovers. Honest, rugged and ready, but ageable for at least another 3–4 years.
The best effort to date from Peregrine's second label, this is a chunky but velvety-textured wine. Ground spices and earth notes add nuance to the plummy fruit, which manages to finish bright and fresh. Drink now–2022.
The best Fogarty Gewürz ever. A blend of two well-known vineyards, Ventana and Scheid, it has the weight and racy acidity of a Sauvignon Blanc, but with the distinctive Asian spiciness of Gewürztraminer, along with nuances of rose petals, water chestnuts, pineapples and sweet green baby peas.
The best Grace to date, the wonderfully fruity entry bounces along, offering a punch bowl full of spicy cherries, with extensive highlights. Sniff and taste streaks of clove, coffee, fresh earth and mushroom—all clean and harmonious. This may be drunk immediately with enjoyment, or set aside as your special occasion wine with a decade or more of ageability.
The best Hogue Chardonnay in years, this 2007 reserve bottling showcases fully ripened apple, peach and melon fruit flavors in a luscious wrapping of new oak. Butterscotch and a whisp of vanilla carry through the seductive finish.
The best Kings Ridge Riesling since the 2007, this is a lickable, lipsmacking, sweet-tart bottle of lemon-lime fruits with a perfect blend of sugar and acid. It captures the refined elegance of the best Willamette Valley Rieslings, and the crisp minerality underscores the mouthwatering fruit.
The best La Bernardine I can recall, this is a wonderfully full-bodied yet elegant rendering of Châteauneuf-du-Pape. Garrigue and floral notes make a healthy impression on the nose, while the expansive herb and black cherry flavors linger on the silky finish. Drink now–2025.
The best Mosel Rieslings of the difficult 2013 vintage all juxtapose plump, luscious yellow fruit against spine-tingling acidity. Dancing and delicate, this is a classic example of the style. It seems demure in stature, yet packs a punch of complexity and flavor from start to finish.
The best Napa Cabs are soft, concentrated and supple. This pretty wine is all that. It combines the power of sun-ripened fruit with a reluctance on the winemaker's part to overwhelm. This dry wine impresses through restraint, not a knock to the head. The right foods will make it sing.
The best of a great flight of single-vineyard 2009 Pinots from Adelsheim, this new entry into the lineup is all muscle and black fruits. It is power-packed with dense, rich flavors, nuanced with exotic spices and black tea, moving into silky tannins and an extremely long, satisfying finish.
The best of a lineup of single varietal red wines, this melds raspberry and cassis fruit flavors into a wrapping of earth and licorice. The dark and roasted accents continue through the finish with earthy tannins and a hint of stem.
The best of a strong series of sparklers from this winery and vineyard on the western edge of the appellation, this Chardonnay-based bubbly shows light toast, chalk and lemon mousse on the pure and appealing nose. The effervescence is quite aggressive, with spectacular foaming on the sip that sizzles from front to back, carrying a soft texture but framed by racy acidity.
The best of a very fine flight of 2010 Pinots from Rex Hill, the La Colina offers a succulent mix of crushed flower, berry and liquid rock. The flavors meld beautifully, with vivid, lively acidity that brings a touch of grapefruit. The label reads Willamette Valley, though the vineyard is in the Dundee Hills AVA.
The best of a very solid group of 2010 reds from StoneCap, this Syrah draws some inspiration from the Australian wines. Spicy and ripe, with lush black fruits and a lick of citrus. Vanilla and tobacco notes highlight the finish.
The best of Belle Glos's 2008 Pinots. It's notable for the extreme richness of the raspberries and cherries, which have a jammy intensity with even more succulent notes of vanilla cream and smoky butter. But the finish is dry, while acidity and tannins bring the wine to earth. Delicious now and through 2014.
The best of CVNE's impressive lineup of 2010 high-end Riojas is this pure, staunch, ripe stud that's blasting with blackberry, woodspice, leather and cedar aromas. Lush, layered and deep as an ocean trench, this ultraripe, expressive wine pumps out blackberry, cassis and chocolate flavors prior to a lush, mile-long finish. Amazingly pure and delicious; drink through 2025.
The best of Escarpment's latest bevy of single-vineyard releases, Kupe (ku-pay) is from the close-planted vineyard nearest the winery on Te Muna Road. It's floral upfront, loaded with raspberry and blueberry fruit and amazingly supple despite using 70% whole clusters and 50% new oak. Drink 2016–2025.
The best of Glen Fiona's current releases, this displays cool-climate varietal character, with mountain berry fruit, herb, spice, tar and a streak of licorice.
The best of Olsen's 2008 reds, this 100% Merlot is generous and forward, with rich cherry and raspberry fruit. Spicy in the nose and in the mouth, it is lightly herbal, adding texture and length, and has the concentration and depth to develop nicely over the next decade.
The best of the 2008 batch of Trapiche single-vineyard Malbecs is this one from Jorge Miralles' vineyard. Dark, smoky and elegant on the nose, with blackberry, cassis and toasty spice flavors. It's juicy, deep and balanced, with a long, sultry, smooth finish. Pure and showing nary a fault. Drink now through 2015.
The best of the 2009 lineup from Willamette Valley Vineyards, this Eola-Amity Hills single-vineyard offering has the most complexity, in both nose and mouthfeel. Balanced fruits fill the palate, with spicy hints of earth, leaf and a wash of barrel-induced mocha.
The best of the 2011 Pinots from Bergström, this firm and balanced wine is based upon a solid core of raspberry and cherry fruit. Nicely framing the ripe fruit flavors are streaks of herb, leaf and stem, all in proportion with not a hint of bitterness. A lick of orange peel elevates the finish.
The best of the new releases from Michael Florentino, which has changed hands since this vintage was harvested. Autumnal flavors marry vivid, distinctive fruit to hints of leaf and citrus, elegant and complex.
The best of the new Syrah releases from Betz, this massive wine, sourced from the outstanding Boushey Vineyard, packs tart black fruit into a tight frame of licorice-soaked tannins. There are traces of clean earth, light mineral and smoked meat, while the tannins are kept in close check. There's terrific structure and poise in a wine of substantial power.
The best of the three vineyard designates in 2010, this firm and full-flavored wine is still a bit tight, and rewards extra breathing time. It tastes like a bowl full of berries and plums with pretty mocha highlights.
The best of this year's crop of Saint Clair Pinots is the Pioneer Block 4, which boasts dark and mysterious aromas of damp earth and ripe plums. It's full bodied and creamy in texture, with hints of mocha emerging on the supple finish. Drink now–2015.
The best Paso a Paso white yet; it's ripe and smells of pineapple and melon, while the palate is pure and has a solid feel. Flavors of apple, peach and pithy citrus are honest, and the finish is clean. Delivers what it should and more.
The best red Fusion in memory, this wine combines 60% Syrah, 20% Petite Sirah, 17% Zinfandel and 3% Alicante Bouschet into a leathery, brambly package of big-boned intensity rich in blue and black fruit. Cherry and chocolate intermingle in pleasing ways, a hearty wine for the table, especially alongside Liberty duck.
The best Sassicaia of the last 10 years, the 2004 vintage is an outstanding achievement. Cabernet Sauvignon and Cabernet Franc highlight the beauty of Tuscany and portray the region in terms of thick chocolate fudge, succulent cherry and currant, exotic spice and vanilla seed. Beyond those big aromas are little teasers: blue flowers, Mediterranean herbs, cola and light mineral shadings. It's lush and full in the mouth and will hold 20 or 30 years.
The best Sauvignon Blanc yet from Shaw & Smith, the 2009 boasts terrifically fragrant aromas of passion fruit and pink grapefruit. It's intense and long, easily the qualitative equal of its top Kiwi cousins and better than most. Drink now–2011.
The best Sterling reserve Merlots are ageworthy. The others are merely tannic. This '05 straddles the line. It's certainly a dry, tannicly astringent wine that shuts down the palate. But you'll find some rich black cherry and currant flavors. Roll the dice and give it through 2010 to come around.
The best Still Waters release right now, this presents a sophisticated nose of cherry chutney, black pepper, blueberry and burning sagebrush. On the palate, blueberry fruit gets dashed with more black sage and tobacco, and the acidity and tannins are just right.
The best Syrah so far from Cadaretta, this pure varietal is three-quarters Pepper Bridge and one-quarter Stone Tree Vineyard fruit. The purity and focus are compelling. Deep boysenberry fruit is highlighted with black olive and dusty coffee. Tight and expressive.
The best Syrah yet from this biodynamic producer, this was fermented with native yeast and spent 10 months in 40% new French oak. It's a sleek, subtle and immensely complex wine that knits together beautifully. Juicy boysenberries, composted earth, iron filings and veins of coffee liqueur and licorice compound into a long finish.
The best thing about this Chardonnay is the acidity, which fortunately balances the sugary orange jam, vanilla cream and buttered toast flavors. Without that crispness, the wine would be nothing but sweetness. Wherever the acidity came from, it's welcome.
The best thing about this Chardonnay is the acidity. It's brisk and clean, and gives a zesty finish to the extraordinarily rich pineapple, papaya, lime and Meyer lemon flavors that are almost sweet, but aren't. A firm scour of minerals adds the necessary grounding to this complex wine. Drink now–2013, but not too cold.
The best thing about this Chardonnay is the acidity. It provides a crisp counterpoint to the fruit and oak, which combine to flood the mouth with vanilla, buttered toast, honey, Meyer lemon, pineapple and nectarine flavors. Great to drink now with elaborate scallop and crab dishes.
The best thing about this oddball Best Buy is that it doesn't require a big investment in order to try something way different. The wine is packaged nicely in a stout bottle, and it does give some cava-like flavor due to the fact that it's 100% Xarello. Beyond that, it smells and tastes like kiwi, banana, papaya and other green fruits. Weird but good in its own way. Give it a shot.
The best thing about this wine is the acidity. It's so bright and mouthwatering, it provides a perfect balance to jammy citrus, tropical fruit and peach flavors. Honeyed on the palate, it's a good partner for Cantonese and Vietnamese fare.
The best things about this Merlot are its extreme dryness, tannin integrity and relative austerity. It's a pleasure to drink a Merlot that's not a fruit bomb. That doesn't mean you won't find complex flavors of blackberries and currants. You will. It means that this extraordinary Merlot is pushing the envelope on what California, and Napa Valley in particular, is able to achieve in making Merlot along classically structured lines.
The best value among all of Bergevin Lane's 2008 Syrahs, this rich and smoky effort spent 20 months in oak. Sourced from Stone Tree and Francisca's vineyards, it has tight, ripe berry flavors and beautifully manicured tannins.
The best vintage to date for this wine, delivering sharp well-defined varietal character. It's tight, tart and focused, mixing lemon, orange and cherry fruit with a well-built finish. No new oak, just half neutral and half twice-used barrels, but the highlights of toast and mocha latte add a nice touch to the tannins.
The best way to understand this wine is to consider a fine Pinot Noir, with its light, silky texture and brisk acidity. Then make it very tannic, and add a smoked meat, bacon note to the cherries and raspberries. With a dry, distinguished finish, it strongly suggests beef dishes, preferably augmented with cheese.
The best wine from Phélan Ségur for several years, this shows less of the often-intrusive new wood and more of the fruit that had been missing in past vintages. It shows a subtle level of toast and a black currant flavor, plus great acidity and freshness on the finish.
The best wine from this bodega. It's focused and spicy, with black fruit and depth to the nose and none of the weird, rubbery, roasted characteristics that are sometimes found in Uruguayan wines. Round on the palate, with black cherry and cassis. A good option for grilled meats.
The best wine in the El Origen portfolio is this Torrontés from northerly Cafayate. It's true to the blueprint, showing fresh lychee, honeydew and acacia aromas, which are followed by lemon-lime flavors, green-herb notes and a touch of citrus pith. Drink now to enjoy this one's lingering tropical freshness. Imported by Carolina Wine Brands USA.
The best wine to date from Ashley Trout, this single-vineyard Malbec seduces with its thick, dense, decadently lush flavors of black cherry and cassis. Licorice, tar, coffee and cacao notes come into play on the deep and lingering finish. If anything, the wine is even better on the second day, as the fruit flavors mature into a plummy Christmas-cake delight.
The best word to describe this impressive Sangiovese-Merlot blend from Umbria is “healthy.” It has a vibrant, ruby red color and delivers absolutely immaculate aromas of succulent cherry, violet, balsamic notes, earth and root beer. It imparts soft, silky tannins, bright acidity and ends only after having carefully caressed each taste bud.
The best yet from NxNW, this deep, earthy, loamy Cabernet is sourced from Pepper Bridge and Seven Hills—top Walla Walla vineyards. Tight raspberry and huckleberry fruit is coated with dusty chocolate, coffee grounds and a lick of tobacco. Tannins are still a little chalky and unintegrated, but a little breathing time smoothes them out.
The bestselling Pinot Grigio on the market is full of forward fruit and balancing acidity. It succeeds in epitomizing why Pinot Grigio is so popular, with its slight spice and crisp, soft, clean and fresh flavors, with just a touch of citrus and lychees.
The better (by just a whisker) of Huber's 2011 Pinot Noirs, the Bienenberg is distinctly fragrant of cherry blossoms and rose. Tart red cherry and cranberry flavors are streaked with saltwater and stone, finishing on a lingering mineral tone. It's bold, yet elegantly structured.
The better side of the nose takes time to reveal itself. At first it's all apple cider, peanuts and popcorn, but then fresh apples and spice appear. In the mouth it's a little chewy, with more of that dominant apple character. A serviceable, drinkable wine, but nothing special.
The bewildering but utterly enjoyable mix of floral, citrus and herbal hints on the nose is symptomatic for the co-planted diversity of this vineyard. Subtle yeast adds a more sonorous tone on this slender, linear wine that is exemplified by flavors of orange peel and fennel seed and a textured palate.
The Bical grape is often found in Bairrada's sparkling wines. Here, aged in wood, it undergoes a metamorphosis. It is soft and smooth, lightly oxidized with the wood dominating the fruitiness. There are spices and a ripe feel that leaves a spicy tropical fruit aftertaste.
The Big Pig Vineyard, for which this wine is named, is the producer's estate vineyard, a site planted to four Pinot clones. Altogether it's stunning, a vibrant mix of funky lavender and licorice that's big in both flavor and presence on the palate, with a grip of soft tannins. The finish is concentrated in black cherry, with a seasoning of Asian spice.
The big question about this wine is will it age. It certainly appeals to the palate for its flashy sweetness, ripe in blackberries, raspberries, cherries and cocoa. And there's a generous overlay of oak. Still, it's hard to get past a certain directness. Your best bet is to stash it away and keep your fingers crossed over the next six years.
The big tannins indicate a wine with powerful potential. It has weight, richness, generous red fruits and a strong sense of structure. The freshness of the vintage comes through in the acidity at the end. Drink from 2018.
The big, powerful nose showcases blackberry, plum and brambly components. This tight, tannic, nicely constructed, ageworthy Cabernet features dark licorice streaks running through the long finish.
The big, very dark and inviting nose of ripe cherry, licorice, cocoa and toast sets things up. The dense palate is packed with cherry, tar, even bacon notes, and it has a plush, velvety feel that belies the wine's structure. The impressive finish is dark and toasty, with well-dispersed tannins. Cellar two to four years.
The biggest difference between Huber's R bottlings and this Alte Reben (old vine) Pinot Noir is the crispness of this wine's acids. It still shows the complexity Huber builds in: an herbal tinge to the cherry fruit, hints of mushroom and coffee, it just comes across as a bit sharper and edgier. Drink now–2015.
The biggest of the Latour Meursaults, with extra layers of ripe fruit and nuances of toast and nuts extending into a textured, lengthy finish. Focused and elegant.
The biggest production and lowest priced of all the winery's vineyard designates, this is sexy, substantial and one of the best offerings from any winery sourcing fruit from this exceptional vineyard. A riot of berries, plums and Asian spices fills the mouth—well-integrated, layered and detailed right on through the extended finish. A light dusting of cocoa powder lingers and invites the next sip.
The bilingual region of Alto Adige refers to this variety as Pinot Bianco in Italian or Weissburgunder in German. This expression is fresh and crisp, with dry mineral shadings between tones of citrus and peach.
The biodynamic Letzenberg vineyard has produced an impressive wine that's rich and full in the mouth, packed with ripe white fruits, plums and lychees. A spicy texture gives a dry edge to what is otherwise a medium-sweet wine. Drink from 2016.
The biodynamically grown fruit that has gone into this ripe impressive wine has given great richness. It is structured while full of yellow fruit and an opulent character. The wine is still young, still full of baby fruit and will be superb from 2018.
The Birch Creek fruit creates a sweetly fruity, forward Merlot, with warm, ripe cherry candy flavors. Cabernet adds some structure to the midpalate, and depth to the finish.
The Birot estate is in Cadillac, the fortress town on the banks of the Garonne. This classic Sauvignon and Sémillon blend is herbal, green and grassy. It is bright with acidity and lemon fruit and with a lightly tangy texture. Drink now.
The bishop's (Evêque) vineyard has produced a stylish, full-flavored wine, densely packed with black cherry, ripe tannins and a juicy, fruity character. It is a dense wine with tannins that promise good aging. Drink from 2016.
The Bishop's Blend is the value bottling at William Church, and the wine that most varies from vintage to vintage. Despite a price bump, the value is still there. In this vintage it's a five grape Bordeaux-style blend with a splash of Grenache as well. Initially silky and bursting with pretty red fruits, it moves into darker fruits as well, with cassis and black cherry. The balance is spot on.
The bitter-edged sweetness of botrytis counters the luscious notes of orange marmalade. The palate is of immense richness and has a tart gilded richness of candied orange peel and a concentrated pleasant bitterness that is so addictive. There are glints of white pepper. The purest citrus acid runs like a fault line through the wine. This is lovely and luscious now but really made to last. This will age and develop indefinitely. Drink now until 2030 at least.
The bitter-sweet edge of dark fir honey engulfs nose and palate which nonetheless has a core of bright, ripe, juicy and slightly sweet pear. The sweetness sings with that bitter tinge. This is rich but fresh and balanced and leaves with an off-dry aftertaste of more honey.
The black-cherry fruit on the nose of this wine is a little sour, lifted by coffee grinds and incense. The tip of the sip is ripe with blueberry, then hardens around stiff tannins and zingy acidity, finishing on smoke and crushed herbs.
The black and red cherry, herb and licorice aromas are spot-on but the pillowy soft mouthfeel and tart, focused fruit flavors steal the show, showing elegance and intensity along with a lingering finish.
The black cherry, plum and cola notes of this wine are carried across the palate by ample weight and supple tannins. It lacks a bit of complexity, but offers plenty of easy charm for drinking over the next few years.
The Black Eyed Peas' singer Fergie and renowned winemaker Joey Tensley present an in-your-face Viognier, deeply yellow, nearing brown in color, with aromas of dried apricot, honey-roasted nuts and smoky mezcal with lime. Lush flavors of burnt orange peel, smoke and Scotch whisky make for an intriguing drink, certainly not for those seeking a dainty white wine.
The Black label is the flagship of La Scolca; it is a more harmonious wine than the regular bottling, without its edginess. The nose is reticent, a touch of apple and vanilla, expanding into a rich seamless palate, but like its sibling, is marred by its finish, which is a little short.
The black label Torii Mor Pinot is the entry-level wine, clean and fresh with clear varietal character. The fruit flavors are tart and lean, but combined with the bouquet offer elegant details with herb and earthy components. The alcohol is a sensible 13.8% and as the wine breathes open it suggests lightly smoked ham and hints of pepper.
The black pepper and anise qualities lead the way, offering a combination of brood and kick that's unique. The wine tends toward a tartness but a dry finish gives it a food-friendly advantage. Not terribly impressive but good overall.
The black pepper and cocoa flavors that always mark this fine vineyard show up again in this dry, tannic wine. So do the blackberries and cassis that make it so sweetly fruity. The acidity is awkward, though, and tastes like it was added to balance out a high alcohol wine.
The Black Sears Vineyard has been source to some of Napa's most impressive Zinfandels over the years, for a number of wineries, including Sattui. With this 2011, they've outdone themselves. The wine is so succulent in black cherry, licorice and mocha flavors, it's hard to resist drinking it all right now. Yes, the alcohol is on the high side, but that's the price of such richness.
The black, inky color of this Syrah only begins to suggest its power. The first sip explodes with flavors of melted dark chocolate and crème de cassis, sprinkled with black pepper. It's a huge wine, not particularly subtle and almost port-like in its rich, raisiny finish.
The blackberry and cassis flavors, which are accented by a red licorice candy note, turn slightly bitter as the tannins kick in, leaving the impression of an artificial, chemical aftertaste.
The blackberry fruit is so powerful and rich, it punches right through this Cabernet Sauvignon-based blend. It's still tough in tannins, however, giving it a harshly astringent mouthfeel. It would be a shame to drink it too young, so give it until 2016.
The blackberry fruit is wrapped in very deeply toasted oak. Aromas and flavors of cassis, vanilla, coffee and licorice mingle to display a dark flavor profile but positive tart-sweetness. Full and even on the tongue, this black beauty finishes with lingering spice and espresso notes.
The blackberry jam, green olive, smoked meat, dried herb, gravel, flower and orange peel aromas provide plenty of interest and intrigue, though a tire rubber note distracts. The black fruit and savory flavors coat the palate with a supple feel that brings depth.
The blackberry, black currant, cassis and licorice flavors on this wine are strong, ripe and complex, and a rich coating of oak brings toast and vanilla notes. But the wine, which is a blend based on Cabernet Franc and Merlot, is so tannic that it's hard to appreciate now. Give it until 2019 to come around.
The blackberry, blueberry, bacon, pepper and sandalwood flavors are nice, and the wine finishes dry. A good, rich Syrah for drinking now if you're looking for a full-bodied and tannic red wine. Give it a brief decant.
The blackberry, boysenberry and cinnamon aromas are exotic and attractive. It offers a ton of body in support of concentrated flavors of black fruit, fudge and spice. The finish is long, with notes of chocolate, pepper and some elegance.
The blackberry, vanilla and toasty oak elements are nicely balanced on the nose and in the mouth. Deep fruit shines, and the supple mouthfeel is very appealing. Finishes long, with a compelling back-end bouquet that completes the package in fine style.
The Blanc de Noir name would suggest it's a sparkling wine; it is not. The label also reads Estate White Wine. It is not. Rather, it is a rosé of Pinot Noir, lightly orange in color. Flavors recall a Pop Tart sort of pastry, simple and slightly sweet.
The blazing vintage took its toll on this high altitude wine. It tastes of baked pie-filling cherries and blackberries, with a hot, burnt middle palate, even though the official alcohol reading is a modest 13.8%.
The blend changes annually—here it's two thirds Merlot and one third Cabernet Sauvignon—but the wine remains accessible and spicy, a mix of currant and berry, pepper and cedar.
The blend has changed a bit with this latest Walter Clore Private Reserve, now 53% Merlot, 36% Cabernet Sauvignon and 11% Cabernet Franc—no Malbec. It seems a bit chewy and chalky. The fruit has a slightly candied aspect, with suggestions of fruitcake.
The blend here is 90% Cabernet Sauvignon and 10% Syrah, all from the Crawford vineyard. It carries some Port-like aromas of very ripe if not slightly over-ripe grapes, along with leafy components and accents of orange peel. A whiff of bourbon barrel sets up the sharp finish.
The blend here is Sangiovese (70%), Sagrantino and Merlot and the wine opens with an inky dark appearance followed by bulky tones of black cherry, cola and spice.
The blend here is two-thirds Merlot, 20% Cabernet Sauvignon and 12% Cabernet Franc. Tight and toasty, it carries a hint of green tannins that show up in an astringent, lightly chalky finish. The fruit is sharp and herbal, with a suggestion of heat.
The blend in 2006 is 45% Cabernet Sauvignon, 36% Syrah, 10% Petit Verdot and 9% Cabernet Franc. It spent 30 months in 90% new oak. Released a year ago, it has a feminine grace and softness in the aromas, a lovely mix of flowers and spice. The Syrah brightens up the fruit, accenting berry flavors with a hint of pepper, while the Petit Verdot adds clover and violet aromas and density to the tannins.
The blend in this cuvée is 70% Grenache and 30% Syrah, aged in second-use oak. The oak provides hints of baking spices on the nose and some cedary notes on the palate, nicely accenting the bright black-cherry fruit in this medium-bodied wine. Soft tannins combine with mouthwatering acids on the finish. Drink now–2016.
The blend in this new vintage remains three quarters Sauvignon Blanc and one quarter Sémillon, but amps up the alcohol a notch from the 2011 version. It's a lightly toasty, very flavorful wine, adroitly mixing slightly bitter skin flavors, citrus pith and flesh, and a tangy core of grapefruit and pineapple. The length and detail are impressive.
The blend in this torrid vintage is 68% Shiraz, 32% Cabernet, which somehow manages to avoid any sense of baked or raisined fruit. There's a slightly medicinal, eucalyptus note, common in wines from this big gumtree region, but also red currant and cherry fruit, a creamy, supple texture and a long finish dusted with cocoa powder. Drink now–2020.
The blend includes 18% Syrah, which helps to emphasize the spice and sweet fruit flavors. But in the back, this is a stiff and fairly tannic wine, with a disconnect between the strawberry fruit and the slightly stemmy, herbal finish.
The blend includes 2% Muscat, an experiment that may not be repeated, though it worked quite well, boosting the aromatics and adding pretty floral notes at the top. The fruit is solidly anchored in citrus, pear and peach; and the barrels add a pleasing toastiness to the finish. There's a hint of anise as well. Lovely balance and fullness throughout.
The blend includes 22% Cabernet Sauvignon, and was aged in 22% new (mostly French) oak. A streak of caraway and pepper suggests less than optimal ripening, though the fruit reaches tart black cherry concentration. Tannins are a bit astringent.
The blend includes 3% Cab Franc; which added some aromatics. Normally Chandler Reach wines are pure varietals; in this instance the Franc rounded out the midpalate and ramped up the scents. There's a firm streak of mineral, iron and anise. With cheese and smoked meats, sweetness emerges.
The blend includes 4% each Cabernet Franc and Merlot. It was aged in 80% new oak, but retains its lovely, sweetly floral nose and luscious, berry fruit flavors. Yes, there is plenty of toasty oak goodness, but it's layered in with the fruit and soil flavors. Overall, this is a thoroughly enjoyable bottle right now, with a good decade or more of aging potential.
The blend includes 6% Pinot Gris. This is a crisp, well-crafted bottle of wine, with more flesh and fruit than the Pine & Post Chardonnay from Precept Brands. Melon, pear, and orange fruit is accented with a little honey; this is a big step forward for this brand.
The blend includes 6% Syrah, and the wine has a pretty plum and blueberry color, that (perhaps by the power of suggestion) carries through into the aromas. It's tight, tart, and clean, offering a mix of berry fruits and a finish lined with vanilla and tobacco. Overall the balance is excellent, the wine juicy and fresh, and the blend just about perfect.
The blend includes 7% Cabernet Sauvignon and 4% Cabernet Franc. It's tight, herbal and earthy, with a scent of forest floor. As it opens, it adds layers of wild berry, bramble, graphite and leaf, all in good balance. This has lovely proportion and follow through, as in all of the Novelty Hill reds.
The blend includes a bit of Merlot and Cabernet Franc (10% each). Weinbau and Sagemoor fruit make for a soft, instantly enjoyable red with smooth, supple flavors. Mixed red fruits, light spices and soft tannins lead through and into a gentle finish with a hint of dark chocolate.
The blend includes a half-dozen grapes, principally Mourvèdre and Syrah. It tastes muted, as if the mélange of fruit sources more or less cancelled each other out. It's a quaffable, generic red with orange peel highlights and tart acidity.
The blend includes a hefty 22% Syrah, but the varietal stamp of the Mourvèdre shines through. Red plum, truffle and smoke are joined by a streak of vanilla. It's attention-getting and distinctive, dense and velvety. A wine to pair with wild game or smoked meats.
The blend includes Bordeaux grapes along with the local Abouriou. Richly structured, it has the ripe black fruits to match. It shows power, although it also keeps an elegant balance between tannins and fruit. Hold until 2016.
The blend includes Grenache and Syrah, suggesting a wine that is part Ribera del Duero, part Priorat. Firm and dark, with black fruits and a strong streak of licorice, with some lighter highlights of blueberry and coffee.
The blend includes just 14% Mourvèdre, with the balance split evenly between Shiraz and Grenache, and the result is a medium-bodied red with soft tannins and plenty of ripe fruit. Blackberry, plum and spice notes show good concentration and some chocolaty overtones. Drink now and over the next several years.
The blend includes old vine (1972 planting) Cabernet from Sagemoor, along with some Klipsun fruit and Seven Hills Merlot. This shows solid winemaking, excellent varietal character, and the structure to age gracefully. The tight cassis fruit is delineated with details of tarragon, rosemary and thyme.
The blend includes roughly equal amounts of Cab Franc, Petit Verdot and Malbec, nicely integrated. The structure and palate weight seem more mainstream Yakima Valley than Red Mountain, lending extra balance and herbal detail to the wine.
The blend is 37% Marsanne, 33% Grenache Blanc, 20% Picpoul and 10% Roussanne. Among McCrea's Rhône-inspired white wines, this is the most complete and complex. The stony, textural underpinning adds a lot of depth while the fruit mixes citrus and melon with hints of just-ripe green banana and papaya. It's a juicy yet subtle wine, with aging potential over the next half decade or so.
The blend is 40% Syrah and 20% each Cabernet Sauvignon, Merlot and Sangiovese. It's difficult to find a focus here. Scents of breakfast tea and a lingering sour-candy fruit flavor are dominant, with fairly astringent tannins closing it down. Drink up.
The blend is 42% Cabernet Sauvignon, 29% Merlot, 24% Syrah and 5% Sangio. It's a sturdy, all-purpose red, diffuse but with simple raspberry and cherry fruit as the focus of a somewhat grapey, slightly sweet core.
The blend is 44% Merlot, 33% Cabernet Sauvignon and 22% Malbec. The result is a medium- to full-bodied wine with firm structure that should drink well through 2020. Leather, earth and plum notes pick up hints of black olive and espresso on the finish.
The blend is 46% Cabernet Sauvignon, 42% Merlot, 11% Syrah and a splash of Cab Franc. This is nicely sculpted, with the typical plush midpalate, matching crisp red berries to butterfat. The fruit is sleek and has an underpinning of mineral and accents of fennel. Though the alcohol tops out at a hefty 14.7%, the fruit can handle it.
The blend is 50-50 Viognier and Roussanne, sourced from Gamache Vineyards. Scents and flavors suggest orange candy, with a slightly grainy, baby aspirin quality. Lemony and forward; a good quaffer.
The blend is 50% Merlot, 33% Cabernet Sauvignon and 17% Cabernet Franc, aged in 100% new French oak. The only wine from this producer that is a blend, it currently shows an abundance of barrel flavors. The baking spices overpower some of the signature elements that this distinguished vineyard imparts—the mineral, saline, iron and steel notes often found in Ciel's red wines. The fruit remains gorgeously ripe, and with a bit more bottle age those subtle flavors may reappear.
The blend is 50% Sangiovese with Merlot, Syrah and Alicante, and the final result is that of richness, plushness and all around berry intensity. The fade is soft, slightly sweet and driven by easy berry flavors. Would make a fabulous companion to pasta and meat roast type dishes.
The blend is 51% Cabernet Sauvignon, 21% Merlot, 18% Petit Verdot and 10% Cabernet Franc. The result is a medium-bodied, softly textured red wine with flavors of black cherries, tobacco and vanilla that finishes velvety smooth. Drink now.
The blend is 51% Merlot, the rest divided among five other grapes, including Cabernet Sauvignon and Malbec. Consequently, it's a bit of a mish-mash, fruity to the point of grapy, medium long, with the barrel flavors unresolved. Give this one another year or two of aging to allow all the components to come together.
The blend is 51% Nebbiolo and 49% Barbera. It's aromatically intriguing, with a whiff of Asian spices and a dusting of cocoa powder. Though almost four years old, it hasn't entirely jelled—it drinks like two different wines, one tart and acidic, with light red berry flavors; the other smooth and almost silky.
The blend is 53% Chardonnay, 44% Pinot Noir and 3% Pinot Meunier. The wine is a classic traditional-method sparkler, with modest biscuity notes and understated fruit. It's light to medium in body, with a dry, scouring finish.
The blend is 55% Cabernet Sauvignon, 40% Syrah and 5% Merlot; the fruit is sourced from vineyards scattered throughout eastern Washington. Velvety and supple, this is a modulated mix of bright, sassy blackberry and currant fruit, spiced up with the peppery highlights of Syrah. The effect is to move it solidly into the Australian camp, which makes perfect sense, for nowhere else in the New World do these two grapes sync up so well. Vanilla and espresso streaks enhance the finish.
The blend is 55% Grenache, 25% Shiraz and 20% Mourvèdre, but while this is a full-bodied wine, it's not overdone or bombastic. The masses of dark fruit are reined in by crisp acids and a layer of supple tannins, adding depth to the cassis, vanilla and mint flavors. Drink now through 2020.
The blend is 59% Cabernet Sauvignon and 41% Syrah, fermented in one third new French oak. It drinks well after some aeration, though remains a bit stiff with cranberry and cherry fruit at the core. Light layers of earth and coffee roll into moderate, smooth tannins.
The blend is 59% Merlot, 33% Syrah, and 8% Cabernet Sauvignon, and the flavors mix well. There's some not unpleasant volatile acidity and very tart, tangy red fruit flavors. All nicely integrated, and drinking pleasantly right now.
The blend is 59% Shiraz, 41% Grenache in this medium-bodied, low-tannin red. The aromas are dark—black cherry and plum—but the flavors are redder and juicier, with raspberry notes backed by cinnamon and clove. The label may be a bit polarizing, but the wine inside is well made and a solid value.
The blend is 60-40 Grillo and Viognier and the wine offers aromatic components of both varieties. The first imparts green notes of kiwi and cut grass and the second offers sweet floral fragrances.
The blend is 60-40, but the grassy, herbaceous Sauvignon Blanc dominates. The Sémillon adds a bit of flesh, and the alcohol burns through the quick finish.
The blend is 60% Grenache from the Stone Tree vineyard, the rest Syrah from Stillwater Creek and LVdM vineyards. It's forward, fragrant and fruity, with notes of tanned leather. Bright berry fruit shines through into a finish with moderate tannins.
The blend is 60% Sauvignon Blanc, but the finished wine is fairly well balanced between the two grapes. Apple and lime rind flavors dominate. It's tangy and sharp, with a quick finish.
The blend is 70% Pinot Blanc, with Riesling and Pinot Noir splitting the rest. The winery calls it a “red-style white” and it has some tawny color from five days fermenting on the skins. But it's simply odd, flat and lifeless, with dusty generic fruit.
The blend is 70% Pinot Gris and 30% Viognier. The Gris provides the fruit base, with pear/apple flavors; the Viognier adds some light lemon and citrus blossom accents. This is a big wine, bone dry.
The blend is 70% Syrah, 20% Grenache and 10% Carignan, and in 2009 the grapes were as ripe as they could be. Mocha and chocolate notes pick up a touch of prune. With its superripe fruit, ample weight, lush texture and warm finish, there are valid concerns about its ageability, but this offers hedonistic drinking for an affordable price.
The blend is 71% Marsanne, 20% Viognier and 9% Roussanne. The result is a medium-bodied white that offers straightforward, fruity notes of pear and melon. It's clean and refreshing on the finish, with just a little hint of tannin.
The blend is 79% Merlot, 14% Cabernet Franc and 7% Cabernet Sauvignon. The wine is clear and bright, with sweet blueberry and cherry fruit and a pleasant whiff of barnyard. Very soft tannins and acids make for an easy-drinking red wine that would make a terrific house pour.
The blend is 80% Zinfandel and 20% Petite Sirah. The nose is forward, with rich, ripe scents of plummy fruit and zingy spice. This is a lively, tart, zippy wine with attractive flavors. The fruit mingles plums, apples and berries; it's distinctive-very spicy and fairly lightweight, but still quite flavorful.
The blend is 81% Merlot, and includes small amounts of four other Bordeaux grapes as well. It's aromatic with dried herbs and tart berries and plums bringing fresh flavors and juicy acidity. It's well-built for another few years of cellaring.
The blend is 85% Viognier and 15% Roussanne, and finishes off-dry with 1.5% residual sugar. A slight blush color and mixed fruit flavors of melon and pear carry the wine, which has a definite sugary sweetness in the mouth. There is also an impression of celery, believe it or not, making for an unusual mix that will intrigue some tasters, and confuse others.
The blend is 86% Syrah and 14% Mourvèdre. The wine is medium bodied, not very rich or textured, but solid, with some slightly dusty tannins on the finish. Aromas and flavors cover an appealing range, from hints of garrigue, vanilla and cedar to ripe raspberries. Drink it now and over the next few years.
The blend is about two-thirds Pinot Gris and one-third Viognier. Pretty orange-blossom scents lead it off, and it has good acid balance and lots of lemony fruit. Yet it still feels like two separate wines coming together. Spice and pear flavors open up in the glass with a little swirling.
The blend is all over the map, with portions of Merlot, Syrah, Cabernet, Petit Verdot and Malbec. There's a whiff of leather and a core of sweet plum, with lean, slightly stemmy tannins.
The blend is almost equal parts Cabernet Sauvignon, Malbec and Cabernet Franc, with some Carmenet and Petit Verdot blended in for complexity. The wine is easy to like now for its dryness and elegance, despite relatively high alcohol. It shows California ripeness of fruit, with a smooth integration of oak. If there's a criticism, it's excessive softness. Drink up.
The blend is almost equal—53% Cab and 47% Merlot—and the definite dill and bell pepper aromas indicate less- than-stellar fruit. But the wine is well made and budget priced, and enough black cherry fruit is bobbing beneath the surface to make things work. Stiff tannins lead into a roasted coffee finish. —P.G.
The blend is approximately 50-50 in this full-bodied but firm, slightly closed wine. The cassis, cedar and vanilla aromas and flavors are spot on, so just give it another year or two to soften. Drink 2017–2025.
The blend is Bordeaux grapes with a few other varieties. The wine is ripe in blackberry, chocolate and herb flavors that are very good, but the structure is harsh, the tannins are hard and the finish is sharp.
The blend is Cabernet Sauvignon, Syrah and Malbec, and the wine shows elements of all three varieties. They range from Cab's blackberry and cassis flavors and Syrah's peppery meatiness to the firm tannins of Malbec. The result is a lusty, delicious and somewhat rustic wine of great versatility at the table. Ready to drink now, especially with beef.
The blend is Cabernet Sauvignon, Syrah, Merlot and Malbec. Cab Sauv brings rich black currants, as well as thick tannins. Merlot adds softer notes of cherries and violets. The Malbec increases the tannins, along with notes of grilled meat bone that Syrah, with its peppery, beef-jerky meatiness, enhances. The result is a young, vigorous wine, dry and balanced in acidity. It may or may not age, but there's no reason not to decant it now and enjoy with grilled beefsteak.
The blend is classic Bordeaux—85% Cabernet Sauvignon, 7% Merlot, 5% Cabernet Franc and 3% Malbec. It's got grip and a sensuous mix of wild herb, black olive and mountain berry. There is plenty of acid to support it, and winemaker J-F Pellet has been pulling back on the new oak, so that newer releases of Pepper Bridge are more structured and tilting more toward a European sensibility, which is to say, ageworthy.
The blend is complex, including Syrah, Cabernet Sauvignon and others, and the flavors are also complex. They include delicious red currants, jammy mulberries, spicy mocha and smoky oak. Perfectly ready for drinking now with upscale fare.
The blend is concentrated and spicy due to Syrah. It is a rich wine, with Douro minerality and concentration, given freshness by the final acidity. Drink this ripe wine now.
The blend is Grenache Blanc, Roussanne and Picpoul Blanc, grown at a high altitude on Paso Robles's west side. The wine is dense and concentrated in apricots, oranges and mangoes, balanced with acidity and sweet oak. With a dry finish, it's a complex wine to drink now.
The blend is intriguing, consisting of Merlot, Zinfandel, Syrah and Petite Sirah, in that order. Each variety brings something to the bottle. It's dry, tannic and rich in blackberries, licorice, dark chocolate and spices, but the alcohol is quite high, giving it a porty finish. Drink up.
The blend is largely Merlot, with splashes of Syrah, Cabernet Sauvignon and Petit Verdot. There is a strong scent of vanilla that only partially masks the flavors of leaf and stem. Tannic and a bit earthy, this would be a good wine to pair with a red pasta sauce.
The blend is mainly Cabernet Sauvignon, with the other four classic Bordeaux varieties added for complexity. The grapes were sourced from vineyards throughout Sonoma County, and the finished wine was aged in 75% new oak. It's very fine, with concentrated, intense blackberry, cherry and crème de cassis flavors.Minerality, in the form of granite, lends a lick of stone. It's still extremely tannic, and needs much more timebefore it begins to come around.
The blend is mainly Cabernet, with other Bordeaux varieties as well as 11% Syrah. It shows good concentration of black currant flavor wrapped into hard mountain tannins. It's a good, oaky wine, but give it until 2015–2016 in the cellar.
The blend is Malbec with Syrah and Merlot, and the nose is earthy, with heat and grainy oak along with blackberry notes. A lush, rich, supple palate features earthy, leathery blackberry flavors with coffee and bacon notes coming from the barrel. Smooth and long on the finish; drink through 2021.
The blend is Pinot Noir and Chardonnay. The Brut X designation refers to the winery's driest sparkler, but the wine retains plenty of sweet, ripe strawberries, raspberries, limes, vanilla and honey. It's very good, but a minor critique is a certain roughness of texture. Drink now.
The blend is Pinot Noir and Chardonnay. The wine remains tough, dry and scoury at the age of 11 years, showing its yeastiness and subtle flavors of Meyer lemons and limes. It's elegant, but probably not going anywhere, so drink up. Sushi will be an ideal companion.
The blend is roughly two-thirds Shiraz and one-third Cabernet, and the result combines berries with cassis and generosity with structure, all framed by toasty oak. Savory in character, long and dusty on the finish. Drink now-2018.
The blend is roughly two thirds Cabernet Sauvignon and one third Merlot, the color is dark and rich, and the nose inviting. Spice and tobacco, vanilla and moist earth surround black cherry fruit, with tart and lightly drying tannins. Not a big wine, but well-crafted, smooth and supple.
The blend is Roussanne, Grenache Blanc and Picpoul Blanc. The wine is bone dry and nicely acidic, with a burst of stony minerality accompanying Meyer lemon, orange rind, subtle green bean, vanilla and white pepper flavors. It's complex but aloof. Don't drink it too cold.
The blend is Sangiovese, Cabernet and Merlot, and this, the estate's second wine, is a less intense, less sophisticated interpretation, with lingering notes of bright fruit and light smoke.
The blend is Syrah and Grenache. The wine is dry and pretty tannic, but ripe, with jammy cherry and blackberry flavors. It's also somewhat hot in alcohol. It suggests grilled beef, in the form of tacos or barbecue.
The blend is Syrah, Cabernet Sauvignon and Grenache. The alcohol is high, which helps balance the apparent sweetness of this wine. The result is raspberry jam.
The blend is Syrah, Merlot and Malbec. The wine is full-bodied, dry and tannic, and not showing well now, despite a wealth of blackberry jam, cassis liqueur, grilled meat and black pepper flavors. It's fancy in oak and feels lush, but those tannins are stubborn. Age until at least 2022.
The blend is Syrah, Zinfandel and Cabernet Sauvignon. The alcohol is very high, to the tune of 16% by volume. And the flavors are like Port, with incredibly rich chocolate and spicy red currants. This is a barbecue wine if ever there was one.
The blend is two-thirds Cabernet Sauvignon and one-third Petit Verdot, and the PV takes over the bouquet with bright floral aromas. There is some boysenberry fruit, with a strong herbal streak, and the tannins are slightly green and very astringent; the fruit seems buried in contrast.
The blend is Viognier, Roussanne and Marsanne, with a few other minor varieties. The orange and apricot flavors are strong and fruity-sweet. It's a country-style wine to drink with rustic poultry and pork dishes.
The blend is Zinfandel and Syrah. The wine shows its warm-climate origins in exceptionally ripe fruit and and the briary, brambly character of Dry Creek Zin. The blackberry and cherry flavors have an intense spiciness of nutmeg, cinnamon, white pepper and Chinese five-spice. The tannins are thick. Full-bodied, hot in alcohol and a little heavy, it's ready to drink now.
The blend is Zinfandel, Malbec and Cabernet Sauvignon. The wine is dry and full bodied. It conveys earthy flavors of blackberries, herbs and not-quite-ripe vegetables.
The blend is Zinfandel, Petite Sirah, Grenache and Syrah. The wine is dry, hot in alcohol and overripe, with raisin, prune and chocolate flavors.
The blend is Zinfandel, Syrah, Cabernet Sauvignon and Petite Sirah. The wine is soft and luscious, with cherry candy and vanilla flavors.
The blend of 40% Grenache Blanc, 28% Viognier, 20% Picpoul Blanc, and 12% Roussanne hits the nose with minerality and citrus, wound tightly around tangerine peel. The flavors are almost all lime zest and chalk, making for a brisk pre-dinner drink or perfect shellfish partner.
The blend of 50% Cabernet Sauvignon, 35% Merlot and 15% Malbec has well-balanced tannins and scents of black raspberry, vanilla and caramel. Sweet vanilla, cherry pie and blueberries are the predominant tastes.
The blend of 55% Grenache, 25% Syrah, 16% Mourvèdre and 4% Cinsaut offers subtle mulberry fruit on the nose, a spicy peppercorn kick and plenty of gamy meats. That funky meat quality, from raw to jerkied, is prominent and pure on the sip, surrounded by exotic plums and Middle Eastern spices.
The blend of 56% Grenache and 40% Shiraz also includes 4% Sagrantino, said to enhance structure. For its size, the wine is remarkably restrained, combining slightly resinous cherry fruit with hints of cinnamon, clove and mint. The finish is supple, suggesting early drinkability. Enjoy now–2017.
The blend of 60% Grenache and 40% Syrah mixes notes of black cherries with hints of red raspberries to create a delicious tension. Dried spices and mocha add nuance, while the tannins are firm at first, fading to the texture of cocoa powder on the long finish. Drink now–2022.
The blend of 70% Malbec and 30% Merlot is produced in the vineyard around this 12th-century castle. This is an impressive wine with its balanced structure and dark tannins. Concentrated and powered by its black plum fruits and acidity, it will age. Drink from 2020.
The blend of 90% Merlot and 10% Cabernet Franc gives this wine a rich character. It does have a firm edge of tannins still producing a dry character that needs to soften. The juicy black currants are developing well and should balance the tannins in a year or two. Drink this solid wine from 2018.
The blend of Bical and Arinto is typical of the sparkling wines from the Bairrada region. Together they give a crisp style of wine, bright with acidity and tangy with citrus and orange peel. The wine is ready to drink.
The blend of Cabernet Franc and Tannat allows this wine to be released young and for the tannins to be accessible. It's young and fresh, Nouveau in its style, going for bright berry fruits and lively acidity.
The blend of Chardonnay and Fernão Pires gives this wine an attractive, textured character. It is full of ripe and creamy yellow fruit and citrus, with a streak of crisp acidity. Drink now.
The blend of Colombard, Gros Manseng and Sauvignon Blanc gives a light mineral character. The wine is very fresh, very crisp and finely layered, with a depth of herbaceous and green fruit flavors. Screwcap.
The blend of delightfully crisp wine is based around three years of reserve wines. It is creamy, with just a hint of toastiness. The acidity and ripe apple combine well with this touch of bottle age to give a wine that is ready to drink.
The blend of Fernão Pires and Arinto gives a fruity, fresh and fragrant wine, with lively bright acidity. A lemon edge is filled out by ripe apricot flavor, resulting in a rounded finish. Drink from 2016.
The blend of Fernão Pires and Arinto is a classic for the region. It gives a light and perfumed wine with a creamy texture and plenty of balancing acidity. Bright and fruity, the wine has just a final tang to add crispness. Drink now.
The blend of Fernão Pires and Arinto produces a rich and creamy wine with pear, ripe apple and apricot flavors. A floral character gives extra piquancy.
The blend of local Douro white grapes gives a soft wine that has a fine streak of freshness. Citrus is balanced with white peach and shot through with mineral acidity. Drink this wine now.
The blend of Malbec and Merlot allows the wine to develop relatively quickly, broadening out the tannins of the Malbec. This wine is ripe with black and red berry fruits, packed with both acidity and dry tannins. It is developing into a generous and full-bodied wine. Drink from 2017.
The blend of old-vine Cinsault with Mourvèdre has produced a dense wonderfully perfumed wine. Rich in tannins, it also shows great black fruits and equally great concentration. This is a powerful wine that will be ready from 2018.
The blend of Sauvignon Blanc and Sémillon has produced an attractive, fruity wine that's young and fresh. Light and bright, with delicious final acidity, its structure suggests it could age; drink from the end of 2015.
The blend of sweet-seeming oak and bold, ripe fruit flavors is irresistible in this big and satisfying wine. The aromas are like vanilla, chocolate and black pepper, while flavors bring on blackberry jam, espresso and dark chocolate for volume and complexity on the palate.
The blend of these four Rhône white grapes—47% Grenache Blanc, 32% Marsanne, 16% Roussanne, 5% Picpoul—outshines their individual bottlings. Some sort of magic accrues. The Sirocco is supple, creamy and packed with aromas and flavors of citrus blossom, flesh and rind. It's got a peaches-and-cream mouthfeel, and a lick of butterscotch in the lush finish.
The blend of this rich wine is dominated by Alvarinho, some of it from old vines. With its wonderful ripe fruit and layers of apricot and pear flavors, this is like no other Vinho Verde. That is except for that zingy acidity that gives the wine is refreshing fruitiness at the end. Drink now.
The blend of this wine has changed significantly in 2010, now an equal mix of Cabernet Sauvignon and Merlot, with 9% Syrah. As with other J. Bookwalter reds, it is loaded with appealing barrel toast, in both aroma and flavor. The Syrah shines through, adding spice and ripe berry flavors.
The blend of Vinho Verde's two top grapes brings out great swathes of crisp acidity as well as vibrant citrus flavors. The wine is delicious while also tense with minerality. That will soften over the next few months, so drink the wine starting from late 2017.
The blend on this Claret-style red is a bit different this year—half Merlot, 40% Cabernet Franc and 10% Cabernet Sauvignon. As with the other 2011 Cayuse reds, this has a noticeable shift to floral, delicate aromas, with the savory/funk present but somewhat muted. The minerality under the ripe raspberry fruit gives it a crunchy feel in the mouth, lightly dusted with fresh herbs. The persistent finish seems to have a steel frame supporting it.
The blend on this complex red wine is mainly Cabernet Sauvignon, with some Petit Verdot and what the winery calls “other reds.” It's the most interesting of Geyser Peak's 2011s, showing ripe, forward black cherry and red currant fruit, but also notes of dried herbs, minerals, bacon, black pepper, licorice and espresso. While it's not an ager, it grows more interesting as it breathes in the glass.
The blend sees 90% Chardonnay and 10% Pinot Nero and the wine rests for 36 long months on the lees to produce an extremely creamy and inviting sparkler that is elegant and sophisticated yet genuine at the same time. Yeasty notes of bread crust and apple pie are the most obvious aromas but are soon followed by stone fruit, honey and well-balanced mineral tones.
The blend, dominated by Grenache, produces a ripe wine. It is softly textured, full of red berries and the typical edge of pepper from the Grenache. There is a juicy spicy aftertaste. Drink now.
The blended Pinot Noir from Dalrymple equals (or even exceeds) the single-vineyard bottlings on occasion. The 2012 is sturdy yet elegant, with ample weight joined by a silky texture on the long finish. It smells earthy, yet delivers cola, dark cherry and plum flavors.
The blended white from Beaucastel is every bit as enjoyable right now as the more expensive Vieilles Vignes bottling, offering more generous notes of honeyed oranges, a rich, weighty mouthfeel and a long, harmonious finish. Drink now.
The blended wine from Two Paddocks is a crowd-pleaser in 2015, offering medium body, silky tannins and enjoyable notes of baking spices and red cherries. It's a fine introduction to the brand and the region, delicious now, yet capable of aging through at least 2020.
The blending of estate-grown lots given different vinification and maturation regimes has yielded uncommon elegance and complexity in a wine of this price. Stone fruit, citrus and modest herbal notes merge seamlessly on the medium-bodied palate, while the mouthfeel has a silky-creamy texture that's undeniably appealing.
The blendo on this North Coast country sipper is Petite Sirah, Mourvedre, Zinfandel, Carignane and Syrah. It's rich and spicy in jammy berry flavors, and a little overripe, to judge from the raisins. Drink now.
The blue bottle with the banana-colored cork is almost iconic in Oregon. The wine, as always, is far less flashy but perfectly serviceable. It gives fair flavor for your 10 bucks, keeping it simple, sweet and slightly tropical. Don't look for complexity, but if you want a decent, tasting room Riesling, this does the job nicely.
The Blue Fish series of cheery, fruit-forward Rieslings provides consistent quality at an easy price point. Ripe white peach and grapefruit flavors are plush and sweet but balanced squarely by a squirt of lemon-lime acidity. Enjoy now for it's fruity exuberance.
The body is nice and silky on this Zinfandel. It might be Grenache, it's so soft and delicate. But the wine is powerful in high alcohol-infused red currants and blackberries, veering into overripe raisins. Drink up.
The Boissieu family produces a style of Beaujolais that is rich, packed with fruit and with a structure that allows for some aging. This wine, from a certified biodynamic vineyard, has black plum skin and cherry flavors along with a tight aftertaste that will soften. Drink from 2016.
The bold aromas are chili peppery, just hinting at riper fruit below, but the flavors are reversed, with peach and pineapple in the lead followed by peppery notes. This medium-bodied Sauvignon Blanc ends on notes of grapefruit and jalapeno; really good for the price.
The bone-dry, earthy minerality of Assyrtiko blends well with the crisp, fresh fruit flavors of Sauvignon Blanc in this white blend. Clean, simple flavors of citrus, spice and slate give the wine a quaffable, food-friendly edge.
The Boomtown Syrah offers plenty of clear, varietally correct fruit flavor. Citrus highlights underscore deep boysenberry fruit. The wine is forward and just right for drinking while young.
The Borba cooperative is in one of the most productive Alentejo wine regions. With this simple and fruity wine, it has captured warmth as well as ripe tannins. Berry fruits and acidity give it a lift. Drink now.
The Bordeaux outpost of the Jackson family winery has produced a rich wine in this vintage. It is structured with swathes of ripe black fruits. The tannins promise some serious aging for this complex ripe wine with its solid texture. Drink from 2023.
The bottle carries the signature of French sculptor César, who marked his friendship with the Sumeire family, owners of the estate. The wine, the top cuvée of the property, is impressively rich while still being beautifully balanced and fresh. From selected parcels, it is a real food wine, tense with a good texture and a ripe, concentrated aftertaste.
The bottle is elegant inside and out: this Friulano offers fragrant tones of pear and peach. The naturally structured and thick characteristics of this grape make it a perfect companion to creamy pasta dishes or meat with béchamel sauce.
The bottle is stupidly heavy but there is a nice cool feel to the taste. It's to do with the vineyard's proximity to the ocean which brings out acidity to balance the delicious ripe pear and sweet melon fruit. It is ripe and lightly toasty. The aftertaste adds a mineral texture to the complex mix. Drink now.
The bottle looks like it's wrapped in leopard fur. The wine is off-dry, clean and simple, with crisp flavors of raspberries, strawberries, honey and vanilla.
The bottle states upfront that the wine is barrel fermented and aged though it's easy to figure out by the aromas of vanilla, sawdust and singed popcorn that define the nose. Some pineapple and malted milk tones peek through on the palate but the fruit is thoroughly trumped by the oak on the finish. Drink up.
The bottle that changed Italian wine forever, Tignanello is as modern and innovative as its first vintage many decades ago. Soft blackberry and cherry is backed by balanced spice, leather and toasted espresso. Those rich oak tones do a wonderful job of holding up the wine's natural richness and velvety smoothness. Hold 10 years or more.
The bottling from the Delorme family is a fruit bomb in the best sense. It's not unnuanced, just offers masses of black cherries and plums that pick up hints of chocolate on the finish. Drink now–2020.
The bouquet blends tropical aromas with popcorn, and the palate is toasty as well, but not cloying or thick. Flavors of green banana, orange, melon and pineapple are spicy and zesty, and there's pineapple and woodspice to the finish. A natural-yeast Chard with balance and zest to go along with tropical sweetness.
The bouquet bursts with ripe black-fruit aromas, alongside hints of crushed violet petals. The mouthfeel is round and filling, with a chocolaty flavor that stays through to the finish.
The bouquet deals black-fruit aromas, earth notes and molasses. In the mouth, this maintains a fruit-forward outlook via jammy weight and ripe flavors of blueberry, blackberry and cassis. Mocha and coffee flavors along with textural density are what drive the finish.
The bouquet deals some peach, custard and a slight hint of oak, while the palate runs racy, fresh and citrusy. If you like a fresher style with strong orange and tropical fruit flavors, this is your ticket. It's a controlled wine that meets expectations. With 15% Parellada.
The bouquet delivers a mix of lactic-smelling oak, herbal berry and finally a blast of char. The wine is full and resiny in feel, with oak-driven flavors of cassis, blackberry, chocolate and clove. On the finish, this tastes baked and oaky, with some heat.
The bouquet delivers moderate citrus and snap, while the palate offers midlevel varietal flavors of lime and generic citrus. There's a smattering of green-herb character, while the finish is peppery, light, a touch watery but fresh. Drink soon and it should elicit more smiles than frowns.
The bouquet delivers snap, clarity and a pure Leyda character, which revolves around ocean-influenced notes of asparagus and green bean. The palate has scour and sizzle, and the flavors suggest lime, green apple and asparagus. Zesty and tangy but also green and leaning toward vegetal.
The bouquet here is confounding. It has some green vegetable and cat-pee qualities as well as white stone fruits, sulfur and popcorn. In a word, it's complicated. In the mouth, grapefruit and celery flavors mingle with green grapes, while on the back end it's chalky and rather tart. The overall acidity is high, and there's one important thing missing here: balance.
The bouquet here is confounding. It has some green vegetable and cat-pee qualities as well as white stone fruits, sulfur and popcorn. In a word, it's complicated. In the mouth, grapefrut and celery flavors mingle with green grapes, while on the back end it's chalky and rather tart. The overall acidity is high, and there's one important thing missing here: balance.
The bouquet here is crisp, dry and minerally, with a petrol scent. In the mouth, it feels snappy, cutting and citrusy, with orange and peach flavors. This is fruity and solid, with juicy acidity and a citrus-dominant character. Made using grapes from old vines planted in the 1950s.
The bouquet here is not for the weak; it's intense, with cat pee, herbs and some sulfur. Passion fruit, pineapple and green apple flavors vie for first billing in the mouth, while the finish is long and tight. It's a funky wine, one that tastes better than it smells.
The bouquet here is very floral and intense: you'll get jasmine, honeysuckle, sweet apple, mango and other exotic fruits. The wine tastes clean, sweet and dense and has fragrant flavors that accompany you glass after glass.
The bouquet is a bit flat at first, offering nothing more than white stone fruits and pear. Green melon is amplified by a dose of white pepper on the palate, while the finish is layered and solid; it's the best part of the wine by far.
The bouquet is briary, with aromas of clipped berry and herb. It feels sassy, edgy and tannic, with herbal flavors of raspberry and red currant. The finish is a little choppy and tannic, with a subtle green-flavored accent.
The bouquet is closed, with only a touch of prune, plum and cranberry aromas emerging. On the palate is raspberry fruit, a hint of veggies and some tight tannins. The finish is lean, and here those tannins assert themselves again in a way that's more than the fruit calls for. Still, it's pretty solid Cab. Best Buy.
The bouquet is dark and serious, with brooding black-cherry, leather and cedar aromas. In the mouth, flavors of black plums, mint-menthol and tobacco—all with a foresty accent—fill the palate. On the heavy side of medium-weight, with a supple texture, it has a long, toasty finish with fine tannins. Hold until 2004.
The bouquet is demanding, with burnt tire rubber, horse, heavy char and muddled black-fruit aromas. Feels closed and tastes buttery and burnt, with barrel char and resin sitting heavily atop herbal berry flavors. A heavily made-up wine.
The bouquet is dense, smoky and rubbery, with powerful meat and berry notes. It shows vitality as well as mild choppiness on the palate, with tobacco, lemon, balsamic vinegar and black fruit flavors. Mildly herbal, it is somewhat creamy and good overall on the finish.
The bouquet is dosed with resiny oak and vanilla aromas, but there are herbal notes, leather and red fruit scents as well. It feels good but slightly sticky, with flavors of vanilla, coconut, tomato, red plum and herb. This feels good on the finish, with tobacco, vanilla and oak flavors. Drink now through 2015.
The bouquet is dry, briney and otherwise neutral. It feels wide and lemony, with flavors of citrus and white fruits. It remains mildly pickled on the finish.
The bouquet is fairly exotic as it kicks up some cinnamon and forest floor. But there's also some lemony oak that doesn't really fit in. The flavors of cherry and cassis are tasty but they carry an acidic tang, and that aggressive acidity continues all the way through to the back end, thus leaving a sharp impression on the palate.
The bouquet is fairly neutral, but the palate is tangy and citrusy, with cutting acidity. A mix of tart citrus and mild green flavors set up the finish that's laced with hints of bell pepper and green bean. Drink immediately.
The bouquet is floral and lightly jammy, with berry aromas and a savory note or two. Turns a touch soupy and salty in the mouth, where the red fruit flavors thin out quickly. Finishes without much punch, but at least it's solid.
The bouquet is fragrant and pulsating with vibrant hues of raspberry, blueberry and white almond skin. Barbera d'Asti is known for its natural freshness and the integrity of its small berry flavors. This well-priced wine has both.
The bouquet is generous, offering loads of pineapple, peach, canned peas, blossoms and grapefruit. The palate is fresh and zippy with a grassy and citrus combo will please lovers of this style.
The bouquet is like sticking your nose in a bag of pencil shavings and shiitake mushrooms. The palate gets more expansive, offering cranberry as well as a hint of softer fruit like strawberry, with some crushed rock as well. This is a very affordable expression of Pinot Noir in what was a tough vintage, showing that the new energy BV is placing on this series of wines may just pay off.
The bouquet is marked by a steady stream of bright raspberry, rose, wild berry and bitter almond. It's sassy crispness on the finish should pair well with cheese or mayonnaise-based appetizers.
The bouquet is mildly intense, with soft pear and delicate apple skin as the only distinguishable elements. More apple and bitter citrus appear in the mouth, with almost a hoppy character developing on the finish. Drink now.
The bouquet is neutral except for a spot of lemon-lime. The palate is clean and balanced, with decent weight and fresh acidity. Flavors of green fruit, scallion, mineral and herb fall off on the finish. Drink immediately.
The bouquet is pretty big and dense, with some high-tone raspberry peeking through the surface. Black plum and cherry get help from licorice and vanilla on the palate. Zippy fruit is the signature, even as it does a nice, long fade.
The bouquet is redolent of stewed tomato, dried spices and lean red fruit, while the palate is thin and tastes like strawberries mixed with oak. The finish is the definition of light and easy, yet here a hint of pickled vegetable arises.
The bouquet is stylish and rooty, with black-fruit and chocolate scents leading the charge. It shows good structure, meaning it's full but not too thick or jammy. Flavors of ripe blackberry and plum are generous and a touch rubbery, while the finish is full and mildly tannic.
The bouquet is wheaty and honeyed, but not all that fresh. On the palate, the wine feels chunky and full, with a nutty flavor of honeyed stone fruit. Melon, honey and hazelnut flavors carry the finish.
The bouquet kicks up hints of graham cracker, iodine and earth. The mouth is fat and broad, with a goodly amount of typical plum and cherry flavors. The finish is simple yet clean, with tight tannins and moderate length. Good and well made; a wine for everyday consumption.
The bouquet of cherry and raspberry is sprightly and mildly leafy, with hints of leather and dried cheese. The palate is whispy, with red-fruit flavors of raspberry and plum along with mild herbal notes, cocoa powder and dry spice. A basic, lighter-bodied Rioja with a traditional tilt.
The bouquet of this Chard is somewhat quiet and reserved at first, offering faint aromas of yellow flowers and honeysuckle alongside fruity accents of red apple and Asian pear. The palate is clean and approachable, with brisk flavors of citrus and underripe pear that lend verve through the close.
The bouquet of this earthy, aromatic vineyard-designate wine is bursting with freshly picked wildflowers and earth. The palate is mouthwatering in blueberry, strawberry and a bite of sour cherry. Lively acidity keeps the proceedings on a hair-raising ride, before diving headfirst into a long finish of bacon and dark chocolate.
The bouquet of this kabinett is so exuberantly floral and peachy, the delicate palate struggles to keep up. It's firm with minerality, but a bit soft in acidic structure. Finishes moderately long, with a honeyed, floral touch.
The bouquet of this Pinot is light and dainty, with soft suggestions of red current, menthol and earthy spice. The palate offers an easy structure of light tannins and lean red-fruit flavors. Drink now.
The bouquet of this red blend starts off with medium-intense aromas of dried red cherry and raspberry, but transitions into secondary accents of sweet smoke and soft spice. The medium-weight palate is balanced and straightforward. Drink now.
The bouquet of this riserva offers a very exotic quality of Christmas spice, rum cake, church incense and cured meat. But there's loads of fresh fruit too, like blackberry, cherry and plum. The mouthfeel is long and polished with a tight and very elegant feel.
The bouquet of this rosé is soft and delicate, with subtle notes of strawberry hull, watermelon rind and white-plum flesh. The mouthfeel is light, but with a slight roundness to the midpalate, with a lightly bitter-lime flavor that adds zip to the finish.
The bouquet of this wine boasts aromas of plum, earth, spice and vanilla. The palate is still rather closed and linear, revealing a black cherry core layered with chocolate. The drying wood tannins linger long into the finish, ending bitter.
The bouquet of this wine is a little restrained, with soft aromas of black fruit flesh, savory herbs and vanilla bean. The mouth offers more character, with vibrant plum and cherry flavors alongside lifting acidity and apporachable tannins.
The bouquet of this wine is quite forward and floral, with strong scents of carnation, violet and lavender. The fruit appears secondary to the herbal backbone, with a touch of blueberry and cocoa making an appearance on the mouthwatering close. Drink now.
The bouquet of this wine is somewhat dainty, offering layered aromas of yellow apple, gooseberry, melon and crushed mineral. Ripe stone-fruit flavors add breadth to the dominating citrus notes, with a hint of sweet grass unfolding on the finish.
The bouquet of this wine leads with a note of smoky strawberry, followed by scents of raspberry, anise, toasted baguette and cocoa. It has mouth-clenching tannins that are typical of young, Nebbiolo-based wines, plus penetrating acids and an underlying sense of finesse. Dried herb and rock-like mineral inflections mark the finish.
The bouquet of this wine shows condensed fruit notes of green apple and lemon pith, with a slight nuance of vanilla on the nose. Full bodied and creamy on the palate, it exhibits balanced acidity on the finish.
The bouquet of this wine starts off quiet and nuanced, with subtle whiffs of melon rind, white peach and white flowers. Bright and lively on the palate, it offers more pronounced fruit flavors of ripe peach, lychee and sweet clementine. Balanced and refreshing; an ideal partner to enjoy now with ethnic take-out.
The bouquet of this wine starts off subtle and dainty, needing time to become more expressive and reveal scents of cured meat, sweet smoke, violet and small red berries. Gamy notes are at the forefront of the medium-weight palate, with underlying flavors of red cherry and currant. A smoky, savory and spicy selection; drink now–2017.
The bouquet of this wine takes time to fully open, but eventually reveals a lush mélange of pineapple, honeydew, yellow apple, buttered popcorn and orange creamsicle. Ample acidity keeps the mouthfeel fresh and the palate lifted, giving levity to the ripe fruit flavors. A hint of flintiness lingers on the close. Drink now.
The bouquet of white peach and wet stones is fresh as can be. There's a rich texture to the palate, with flavors of cinnamon and spice accenting ripe pear. Finishes long and fairly full with some banana flavor.
The bouquet of yellow rose, apricot, pear and cantaloupe is delightful. On the palate it's creamy and rich, and it should pair well with shrimp risotto.
The bouquet offers a dose of toast to go with a standard baked-apple flavor, and the mouthfeel is plump and easy. Flavors of baked apple and pear are friendly and round, while the medium-length finish delivers touches of vanilla and caramel. Good for Maule Chardonnay.
The bouquet offers a wide array of aromatic details that still need time to integrate. Notes of spice, black fruit, cola, ginger, licorice and sweet chewing tobacco are all recognizable. A pungent note of dried apple skin makes for a lively finish.
The bouquet offers intensely jammy prune and black-currant fruit, with tobacco and vanilla shadings making an appearance. Dark blueberry flavors, with some mint and a light orange-citrus note. Full grapey mouthfeel, a long finish, and dusty tannins. Almost drinkable now, but best after 2002 and until 2010.
The bouquet offers intensity and character, with subtle accents of crème de cassis and toasted almond.
The bouquet offers intriguing aromas of berry, black olive, vanilla and other barrel spices. The chocolate and cherry flavors are elegant, soft and creamy in feel, showing a pleasing sense of balance. A delicious and attractive red that's drinkable now.
The bouquet on this aggressive Malbec is a mix of olive and leather along with black fruits and asphalt. The palate is big but pinched by narrowing acidity. Flavors of blackberry come with heavy oak, and the finish is toasty and dense.
The bouquet on this blend from the Limarí region is perfumed, floral and slightly exotic, with spunky red-fruit scents and graphite. The palate is full and mouthfilling, with lightly herbal blackberry, plum, pepper and spice flavors along with mild heat and a toasted note. Despite showing a hint of burn, this is a serious wine with short-term aging potential. Drink now–2017.
The bouquet on this blend of Cab, Zin, Merlot and Tempranillo is fairly smooth and complex, with spice and modest heat. The palate, however, seems to be on the roasted and burnt side of the fence, with chocolate notes bringing up the rear. This is tasty but heavy, grabby and hot.
The bouquet on this blend of Cabernet, Merlot and Syrah is toasty and elevated, a clear invitation to dig in. In the mouth, the flow is silky smooth and just snappy enough, with finely etched acidity pushing raspberry, plum, herb and cocoa flavors. This is excellent in every way; drink now–2018.
The bouquet on this blend of Chardonnay, Sauvignon Blanc and Pinot Noir is stuck in neutral, while flavors of citrus and lemon bend towards sour. The finish is briny and tangy.
The bouquet on this blend of Syrah and Merlot offers soft layers of cherry and chocolate fudge. The palate is round, rich and creamy, with sensations of ripe fruit and tobacco.
The bouquet on this Cab is pretty good, with red-fruit aromas suggestive of plums. The palate is basic, with semisweet red-berry flavors that support the wine's “medium dry” designation. Things run mellow but steady on what amounts to a short, simple finish.
The bouquet on this Cava is a bit gaseous, with mild lime and apple aromas. In the mouth, it's foamy but fresh and lifted. Flavors of candied apple and mango finish in sweet fashion. Nice for Cava but with limits.
The bouquet on this Garnacha is mildly raisiny, with cola, mint and medicinal accents. The palate has a juicy, forward feel, while the flavors trend more towards dense, sweet plum and berry, with a pinch of lemony oak. It finishes with medium intensity and rewarding, ripe flavors.
The bouquet on this is so neutral there's almost nothing to describe. This is zesty and tangy in the mouth, with pithy orange, lemon and green apple flavors. A crisp finish with citrus zest leaves a clean final impression.
The bouquet on this Malbec is just right; it shows integrated aromas of smoke, cola, blackberry, cherry and brown sugar. The palate offers strong acidity, which keeps the wine racy. Black-fruit flavors dry up on the finish, which is a bit acidic. This is very good but lacks complexity.
The bouquet on this Priorat is raisiny, with tobacco and schisty aromas. The palate is one part jumpy and another part stewy and clumsy, with baked berry flavors that come with a tangy citric edge. The finish is long, with tobacco, stewed fruit and hard tannins. Drink now through 2015.
The bouquet on this wine by Matthias Pippig is rather thick for the grape, with dark strawberry, black raspberry and red-cherry fruit warmed up by snapped sage sticks, sarsaparilla, slate earthiness and a touch of tobacco. Black plum and red currant show on the dense palate, where sticky tannins present black peppercorn, raw beef and eucalyptus complexity.
The bouquet opens with red cherry, wild blueberry and dried flower aromas. The palate is medium in build, with a bright finish.
The bouquet opens with touches of candied fruit, lemon zest and cola, followed by red fruit and spice notes. It has a thick, velvety mouthfeel.
The bouquet resembles fresh apple cider. There's more apple and the addition of citrus on the palate, while the finish is ripe, fruity and soft. More chunky than upright.
The bouquet reveals subtle notes of honey, white flower and peach blossom. This sweet sparkler also shows a milky or creamy note on the finish, with a softly sweet endnote.
The bouquet seems nutty and salinic, and overall this extra dry (meaning fairly sweet) focuses on soft and sugary mango and melon flavors. It's not as lively as it needs to be to balance the sweetness, so ultimately the wine comes up a touch flat. Imported by Freixenet USA.
The bouquet smells like spiked fruit cocktail, and in the long run what's wrong with that? The palate is open and fairly easy, with a touch of kick pushing citrus, tropical fruit and even some mineral notes. A more citrusy and fresh style of Viognier, with 15% Chardonnay.
The bouquet starts off snappy and clean, but with time some pungent sea foam and green-bean aromas arise. Basic pear, melon and green herbs make up the flavor profile, while the short finish, though offering ample pepper and mineral, is lacking in fruit.
The bouquet starts off with moderately intense scents of plum, cherry and blackberry, with a cured-meat accent in the background. Glimmers of black pepper and bark add depth to the palate, while the medium-full mouthfeel boasts moderate tannins followed by a clean finish.
The bouquet suggests burnt rubber, compost and briar patch along with basic raspberry/cherry. The palate has a mild creaminess to it and herbal, lightly stemmy flavors of raspberry and rhubarb. Finishes tart, with herbs and vanilla.
The bouquet takes a while to fully express itself, as scents of blackberry, cassis, licorice root and milk chocolate develop with time. Despite its age, the wine's still tightly wound mouth offers firm tannins and flavors of leather, roasted vanilla bean and plum skins with good staying power. Drink now–2013.
The bourbon barrel aging of this bottling is not immediately apparent. Indeed, it is quite herbal on the nose rather than caramelly, with dill prevalent amidst the black plum. The palate packs wet oregano, thyme and licorice against juicy red berries.
The Boushey character shines through in this elegant, complex wine. A lovely, sensual mix of loam, mushroom, tobacco and black cherry blends into a stylish wine with exceptional detail all the way through its lengthy finish.
The bracing freshness of green pear peel mixed with lemon freshness soon yields to a softer fruit note on the nose. Some creamy midpalate texture lends extra weight to this slender wine that charms effortlessly with lemony verve.
The brambly wild berry flavors have an exotic edge of white pepper and Chinese five-spice that's interesting and even complex. But the wine is utterly lacking in acidity, which makes it syrupy even though it's totally dry.
The brand name is a reference to the winemaker, George Elworthy, being married to the considerably more renowned winemaker, Jules Taylor. George's wine is a bargain compared to most Pinots on the market, offering ample cherry fruit backed by vanilla and herb notes. It's supple and medium bodied, with a soft, inviting finish. Drink now.
The brand, from Terlato, has produced nonvintage wines of good varietal character, at every price level, for years. Their newest Pinot breaks the normal practice with its vintage designation. It's a decent wine, showing the silky mouthfeel, brisk acidity and cherry, raspberry and cola flavors that testify to a cool-climate origin.
The Branding Iron Vineyard is located in western Oakville, in the company of some of the greatest names in Napa Valley. The wine is 100% varietal, aged in new and one-year-old oak. In the mouth, it's plush and opulent, with massive blackberry and blueberry fruit, but very tannic, in the Nickel & Nickel style. This is a wine that needs cellaring. Best after 2018, and should be singing by 2020.
The brawniest of Hunt's releases, it borders on Port-like, with 14.7% alcohol and a burst of plummy, raisiny fruit. Other notes include char, smoke and a caramelized, pie-crust scent. Drinks big, slightly sweet, hot and peppery.  —S.H.
The brazing lemon freshness of this non-dosed pink sparkler almost sweeps across all the delicious strawberry fruit contained within. The refreshment factor is supreme but if you care to look, there are subtle shades of tart berries: redcurrant and wild strawberry. The slender palate is streamlined, a fact made even more compelling by the very fine, persistent but unobtrusive mousse. This is a sophisticated, sparkling rosé, with a spring in its step and a glint in its eye.
The briary red-berry and plum aromas are earthy and rubbery. This is medium in body and a bit heavy, with just-adequate acidity and solid flavors of plum, berry and resiny oak. The finish is oaky and medicinal tasting.
The briary, red fruit aromas are slightly prickly slightly, becoming fuller and deeper with time in glass. This feels solid and fairly dense for the price, with berry, peppery spice and light herb flavors. Fruity and friendly on the finish.
The Bric Turot expression delivers sweet aromas of mature berry fruit, spice, mocha, nutmeg and cedar. The generous mouthfeel is round and plush with velvety impressions of melted chocolate and creamy vanilla. Drink after 2010.
The bright cherry-red color shows how young this wine is. It is firm, still full of its youthful tannic character. Dense and solid, it has great juicy acidity, layers of red berries with more weight coming from dark plum flavors. It needs aging; drink from 2017.
The bright cherry fruit is a bit high-toned, and the mouthfeel has a slight soapiness. Fruit flavors are full and broad, the blackberries augmented with a streak of graphite.
The bright gold color and botrytis aromas tell you right off the bat that this is late-harvest juice. In the mouth, the extract and thickness are that of Vendanges Tardives Alsace whites, and flavor-wise, there's quince, peach and cinnamon, along with more botrytis and white raisins. Quite interesting for the region and a solid take on European-style late-harvest Gewurz. Possibly best with blue cheese or foie gras.
the bright gold color of this flavorful and full-bodied wine catches attention. On the palate it delivers white chocolate, butter and lemon flavors that are rich yet lightly tangy, giving the wine good balance.
The bright red fruit on the nose of this wine is joined with graphite minerality and sweetly toasted oak. The palate is quite fruity, boasting Bing cherry and strawberry reduction sauce, picking up complexity from cracked black pepper.
The bright young thing in the Tracy range, this is an intensely herbal wine, its acidity fully integrated into a rich texture. It's packed with lemon, green plum and pink grapefruit flavors. Give it six months.
The bright, fresh pink color and a nose of summer blossom, redcurrant and Mara des Bois strawberry will make this an easy-drinking favorite. The generous dosage gives it a celebratory party note, but also means it's a pink fizz that could go with fruity berries and some fruit salads.
The bright, lively nose of citrus spray, white peach, red apple and gooseberry carries through to the light-bodied palate. Tart green-apple tones keep the flavors spritely in this easy, enjoyable white.
The bright, tart flesh of early-season apples tingles enticingly on the nose. The palate follows with tart sweetness, mimicking the sweet but refreshing crunch of a ripe but tart apple. The body is delicate, with a balance that teeters between sweet and tart. Totally refreshing, it finishes with lasting echoes of apple.
The brilliant deep-ruby color is a harbinger of things to come. The aromas are cherry, spice and a not unpleasant small amount of Bret. The palate feel is good and the finish long. The tannins just need a little time to soften. This should be perfect by 2002.
The brilliant garnet-pink color of this wine makes a great first impression but the wine loses a few points on the nose where Camembert cheese or Parmigiano-like aromas are a distraction. Red-berry fruit fragrances do work their way to the top and the wine has an attractive crisp, spicy close.
The bringing-together of 60% Cabernet Sauvignon, 30% Merlot and 10% Sangiovese is rough, coming off as dry, smoky and a tad odd on the palate, the fruit hidden from sight.
The bringing together of Malbec and Tempranillo works like a charm here. There's a touch of complexity to the fruit-forward nose, and better depth than what most under-$10 red varietals offer. Look for sweet, smooth raspberry and plum flavors with a tasty, balanced finish.
The brisk acidity and tough tannins suggest cellaring this Pinot Noir for a while. To judge by the core of cherries and red currants, it should ride out the years effortlessly. Beyond the fruit is a fine, mushroomy earthiness and a feral quality sometimes found in better Sonoma Coast Pinots. Give it until 2017.
The broader focus of ripe, juicy yellow plum on the palate is subsumed into a defining lemon freshness that has some of the concentration and unctuousness of lemon oil. The finish is tart, dry and lip-smacking.
The brothers are better known for their Cornas, but this Saint-Joseph is a nice wine as well. It combines notes of marinated beef, ripe blackberries and espresso in a medium- to full-bodied wine that's mouthwatering and easy to drink. Try it now and over the next several years.
The Brown Ranch is a relatively warm swath of the appellation, which touches Hyde Vineyard, its neighbor. This wine shows a wealth of toasty oak and black fruit on its robust frame, but opens into softening layers of black tea and blackberry in the glass. Smooth and full bodied, it's a lush, vanilla-kissed wine.
The browning color shows that this wine has age. It has weight still, as well as considerable acidity, but the wine is beginning to dry out and certainly should not be kept for much longer.
The browning rim, light tannins and fair acidity make this a wine for drinking now. The notes of earth, spiced plum, toast and sweet, stewed rhubarb are complimented throughout with vanilla and cinnamon.
The brownish color indicates that it's fading, and the raisiny, stewed fruit on the nose confirms that initial indications are on target. In the mouth, it's soft, and the cherry fruit has a kirsch-like liqueur quality to it. Faded tannins and barely vital acids say it's going, going and soon to be gone.
The Brunate cru, with denser soils, is known for meatier, more structured wines. This Barolo offers elegance, power and complexity with lingering aromas of exotic spice, black fruit and root beer. It's also exceptionally bright and lively in the mouth and would pair with a hearty wintery dish such as beef Bourguignon.
The bubbles are a little scoury on this delightfully dry rosé, which makes it feel rough in the mouth. Aside from that, it's rich and complex in orange, strawberry, vanilla and yeasty flavors.
The bulkiness that characterized earlier vintages of this Merlot-based blend has been tamed in this vintage, and the 2007 is a remarkably harmonious, elegant blend of ripe cherries, dried spices, chocolate and cedar. Supple tannins fade gracefully on the finish. Drink now–2018.
The Bull continues to offer reasonably good value, featuring bold fruit aromas and plenty of flavor intensity for the price. Cassis and tobacco are the main elements, dressed up by hints of mint, coffee and chocolate and framed by some firm, slightly rough tannins. A solid steakhouse red.
The Bully is a stiff, tannic, earthy and tight young wine, chewy and cherry-flavored; deep and hard and dense. Young as it is, the wine tastes of cassis, cherry, tobacco and oak. It mostly just needs a lot of time to breathe and a couple more years of bottle age.
The Burg mountain above Spitz is the site of the steep and stony 1000-Eimerberg vineyard. This rich wine contrasts ripe stone fruits with a tight acidity and crisp freshness. It gives a wonderful tension that will be resolved with aging. Drink from 2017.
The Burggarten Vineyard is below the Falkenstein Castle, producing a Pinot Blanc that is rich and creamy, with a slight hint of wood aging. Fullbodied with pear and white peach flavors, it will mature for 3–4 years. Screwcap.
The Burgundy-based producer has made a fresh, cherry-flavored wine that is identifiably Pinot Noir. It has soft tannins and a dry core, yet is dominated by red fruit and acidity on the finish. Drink now.
The burn of alcohol and natural black pepper spice give this wine a sting. Based on Grenache and Sangiovese, with some Zinfandel, it's rich in black and red currant and cola flavors.
The buttered popcorn and woodspice aromas are vibrant. The palate is all about texture and feel, with the spice and stone fruit flavors seeming an accent. The finish lingers. For those looking for a bold, buttery style, look no further.
The buttered toast and vanilla bean flavors of oak barrels dominate this Chardonnay. Underneath that is a good wine, crisp in acidity and ripe in lime, mango and apricot fruit flavors. It's ready to drink now.
The Buzet co-op's top brand, this is big, powerful and rich. It is dominated by blackberry jelly and sweet plums, as well as firm tannins. The palate is weighty, solid, maybe missing freshness but certainly giving good intensity.
The Côa valley is at the remote eastern end of the Douro. The wine revels in its firm, mineral, structured character, with acidity, spice and a dry center. There is weight, richness and the potential for aging.
The Côa Valley is in the far eastern end of the Douro vineyards, increasingly exciting for red wines. This wine, from organic vineyards, retains plenty of freshness with red berry fruits and tannins that are already well integrated. It is fruity, ripe and ready to drink now.
The Côte Chalonnaise gives a fruity while structured style of red Burgundy. It's juicy, with red cherries and berries giving a bright character behind the still-present tannic structure. It's ready to drink, although it will be better in 2015.
The Côte des Bar is the source of grapes for this Aube-based producer, now in the family's eighth generation. This dry rosé gets its richness from ripe red Pinot Noir cut with refreshing citrus acidity from the Chardonnay and Pinot Blanc. The Pinot Noir also adds texture. Drink now.
The Côte du Py, one of the best cru vineyard sites in Beaujolais, is on the slope of a 3,000-foot extinct volcano. It produces structured wines that can age well. Stéphane Aviron brought out the quality of Py with a wine that is powerful, ripe and dense with considerable tannic structure. It will certainly need to age, so drink from 2019.
The Côte Est Pinot Noir is more structured and less immediately accessible than the winery's Rocheux bottling, but ultimately may prove to be the better bottle. It offers tightly woven, chewy fruit flavors of black cherry, black raspberry and plum, along with darker streaks of clove, leaf, smoke and earth. As always, the wine is structured with elegant precision.
The Côtes d'Auxerre, west of Chablis, is the last outpost of Chardonnay in Burgundy. That results in this cool style of wine, light and fruity with apple and green-plum fruitiness. There is a zest to the wine, a lightly mineral texture and attractive final acidity. Drink now.
The Códega de Larinho grape produces a crisp style of wine that shows up well in the warm conditions of the region. With its delicious fresh character and blend of apple and grapefruit flavors, this light wine is ready to drink.
The Cab-based blend is so ripe and fruity, it's almost a dessert wine, except it finishes dry. Brims with ripe, forward raspberries, cherries and red currants, with lots of vanilla bean and toast from oak barrels. It will age for 7–8 years, gradually shedding fruit.
The Cabernet accounts for just 10% of the blend, but presumably contributes the hints of dried marjoram that add interest to the vanilla and cassis aromas and flavors. This medium-bodied wine finishes dry, with softly dusty tannins. Ready to drink now.
The Cabernet comes from the Dineen Vineyard, and the 10% addition of Petit Verdot is from Northridge. Scents of leaf and tobacco enhance the smooth cherry fruit. It's a supple, medium-bodied wine with a silky finish.
The Cabernet Franc matches well with the Merlot in this blend. Dark fruits and polished tannins elevate this well-defined wine. It has no frills but plenty of flavor.
The Cabernet grapes, which account for 80% of the blend, bring intense, nervy black currant flavors, but Petit Verdot also expresses itself in the form of violets. New oak dominates everything, with layers of toast and caramel notes. Give the wine 6–8 years in the cellar to come together.
The Cabernet in this blend is Cabernet Franc, making it a Right Bank Bordeaux-style blend, at an astonishingly low price. Tart berry fruit and some stiff tannins suggest that a bit more bottle age may help to soften it; there are already some pleasing suggestions of barrel toast that run through the aromas and on into the finish.
The Cabernet is stiffened up with small amounts of Petit Verdot, Cab Franc and Malbec, resulting in a firm, herbal, but very well-balanced Bordeaux-style blend. There's compact cassis fruit, streaked with light stem, earth and herb. This is a wine that should improve with bottle age through 2019.
The Cabernet is the best of the Girly Girl wines. This herbal, honest and no-frills Cabernet would be perfectly fine served alongside a grilled flank steak.
The Cabernet Moravia grape is a cross between Cabernet Franc and Zweigelt. Here, it incorporates all of Cab Franc's leafy herbaceousness and Zweigelt's tart, cranberry flavors in a refreshing wine. It's delicate in concentration, but easy drinking, with lots of green, grassy notes on the finish.
The Cabernet Sauvignon comes from Howell Mountain. The Sangiovese is from Sonoma Valley, and the Cab Franc comes from Santa Ynez Valley. The resulting blend is rewarding. Although it's a light-bodied wine, the power of the cherry, raspberry, chocolate, anise, vanilla, clove and pepper flavors is considerable.
The Cabernet Sauvignon grape really comes through on this rosé from Paso Robles pioneer Justin. There is strawberry shortcake at first, but the Cab's capacin-led aromas of green bell pepper are prominent. The pepper carries through to the palate, in a very intriguing, tasty way, offering balance between berry fruit and green bitterness.
The Cabernet Sauvignon in the blend is from Howell Mountain. The Syrah is from the Hudson Vineyard, in Carneros. The wine is very fine, offering complex tiers of blackberries, black currants, cherries, raspberries, bacon, sweet Provençal herbs, spices and toasty oak. Very fine, with a sharp bite of acidity that calls for a good steak. Now and through 2014, at the very least.
The Cabernet Sauvignon structure shows strongly in this firm wine. Mint and black currant flavors are dense and concentrated. The tannins give a dry character to the wine that contrasts with its fruitiness. Drink from 2017.
The Cabernet used to make this wine was sourced from Bacchus, Dionysus, Klipsun, Stillwater Creek and Wahluke Slope vineyards. It has Bordeaux-like tannins and flavors of herb and stem. The red currant fruit is solid and compact, which suggests that further bottle age will reward the patient consumer.
The Cabernets here, if you hadn't already guessed, are Sauvignon and Franc. There's a distinct herbal element to the nose, creating a “green” aromatic sensation. Meanwhile, the palate is coarse and on the acidic side, with red-fruit flavors accented by tarragon and oregano. Spicy but hot on the finish.
The Calderara Sottana cru delivers wines with a more noticeable mineral presence. You'll get volcanic nuances of ash, smoke and slate backed by delicate flowers and small berry fruit. There's also a charming touch of rusticity here (especially evident in the wine's powerful, alcoholic finish), but that's what we liked about it.
The Calico White is one of the state's most popular white blends, and is moving step by step toward an all-Rhône effort, now 44% Viognier 37% Roussanne, and just 19% Chardonnay. Winemaker Steffan Jorgensen deftly blends vineyards and AVAs to craft a refreshing, lightly-oaked wine with lime, lemon, pale peach and quinine.
The California appellation is because this Pinot is a blend of vineyards from Anderson Valley, Russian River Valley and the Central Coast. Few vintners dare to take such an approach, especially with so expensive a wine, but Jim Clendenen succeeds wildly. The wine is bone dry, low in alcohol and tart in acidity, with crazily complex flavors of cherries, cranberries, pomegranates, cola, orange peel and spices. The balance is great, and testifies to a mastery of the art of blending.
The California appellation is used because the winery's estate vineyard is in Ventura County, north of Los Angeles—a cool-climate, coastal growing region. This is rewardingly dry and complex, with an intriguing cured-meat note along with ripe blackberry and cassis flavors. The tannin-acid balance is great, making it a very enjoyable wine to drink now with game, lamb and beef.
The California style of sweetly ripe fruit and softness is the star of this Syrah. It's fantastically rich in milk chocolate and black cherry jam flavors. The alcohol is a heady 16.6% by volume.
The Calina label  seems to have hit its stride; this Carmenère opens with scents of black fruit, dill sprigs and chocolate. The palate broadens with olive, plum, blackberry and coffee flavors, and as a whole it comes together with a certain ease that announces it's on the money.
The Camaspelo blend is 80% Cabernet Sauvignon and 20% Merlot, and it shows a riot of juicy cranberry, raspberry, blueberry and black cherry flavors in a rambunctious display of power. Full, round and balanced, it offers hints of cedar, earth and coffee that extend onto the lush, complex, age-worthy finish.
The Cambres vineyard sits on the hills just to the south of the Douro river, giving a rich, perfumed style of wood-aged wine. This is structured, with a dry core and big black fruits that will soften and come together. Drink this solid, ripe wine from 2017.
The candied red-fruit aroma is soft yet snappy. It tastes briny and citrusy before ending with a persistent peppery bitterness and lively acidity.
The Cannonau grape went by the Spanish name Cañonat in the 1500s, known today as Grenache in France and California. This expression shows sweet spice and dried fruit notes, with black currant and milled peppercorn accents. Pair it with broccoli and sausage pasta.
The Carabella, Hyland and Thistle vineyards continue to be the fruit sources for this gorgeous wine that's tart and stylish. The well-blended flavors mix citrus, tea, mineral and toast, and the length is impressive. Drink through 2025.
The Caracal (an African lynx breeding on the estate) is a spicy, dried-fruit driven wine that's ready to drink now. Notes of black berry dust, animal hide, cigar tobacco and licorice root fill the nose and velvety mouth, while a good amount of woody spice lingers on the close.
The caramel character of this wine is less attractive than its background of red fruits. The two sides need to come into balance for it to work completely, so wait until late 2016.
The caramel oakiness of this wine is offset by austere structure and a focused midpalate, the flavors leaning toward cool-climate green apple and kumquat. It returns to richness and intensity on the finish.
The caramel, candy corn and peach aromas are rich and nectarous. The palate meanwhile shows delicacy and restraint. At times the concentration isn't all there but what is present is interesting.
The Cargasacchis, whose Santa Rita Hills vineyard is one of the most brilliant in the appellation, have this new one. The wine shows crisp, fog-inspired acidity, but is very ripe, with pie-filling cherry and blackberry flavors.
The Carmenère in this Carm-Cabernet-Syrah blend is the lead singer, so expect a touch of minty green and herbal essence. It's a heavyweight in the sense that the mouthfeel is big and the tannins are a little hard. But with airing it unveils classy, spicy berry flavors and wood-based accents of vanilla and butter (20 months in new oak will do that). A big wine that needs some airing. Ready now but can rest well in the cellar for a few more years.
The Cartizze cru is known as the best area for growing quality grapes for Prosecco. This precious expression shows drying mineral tones backed by sweet fruit, melon and peach. The soft, creamy quality if the perlage is also noteworthy.
The Casa de Santar estate, still inhabited by its aristocratic owners, is run by Global Wines. From one parcel, Vinha dos Amores, they have produced this impressively ripe wine with its dense tannins. Full of spice, black plum skin texture and balanced acidity, it's serious, concentrated and only just mature. Drink now or cellar until 2028.
The Cascina Bruciata winery is positioned majestically over the celebrated Rio Sordo cru and boasts commanding views of this beautiful vineyard. The wine delivers ripe berry aromas and loads of delicate spice, licorice and cola nuances.
The cassis, black currant, chocolate and sweet oak flavors star in this soft, easy wine. It could use a firmer structure, but it's very savory and easy to drink.
The castle of the Hardegg family is a magnificent edifice near the Czech border with Austria. The wine from the castle vineyards is concentrated and rich, hinting at vanilla with intense ripe mango and peach flavors. There is pepper, acidity and ripe fruit. Screwcap.
The catch-all nose offers grass, grapefruit, flint, vanilla and baking spices. What follows is a tasty blend of citrus, green herbs, Granny Smith apples and a welcome chalkiness. Round yet structured, this bottling offers most of what's great about Loire Valley white wine.
The cave cooperative in Tavel is hitting on all cylinders, turning out numerous consistent, top-rated examples. Différent doesn't have the spicy nuances of the very best Tavels, but it offers a bold, ripe mouthful of raspberry and cherry fruit, ample weight and richness and a long, slightly dusty-textured finish. Drink now–2018.
The cave cooperative in Tavel is the largest producer in the appellation, so it's reassuring that so many of its cuvées scored highly in this year's tastings. Cinnamon and clove notes accent vibrant red berries and citrus in this medium- to full-bodied wine that's long, intense and crisp on the finish.
The Cazes family, which owns the Michel Lynch brand (as well as Château Lynch-Bages), also has vineyards in the Graves, and this well-rounded, spice- and pear-flavored wine draws on good vineyard contacts in that region. There is toast, along with citrus acidity and a fine, fruity finish.
The cedar, cherry and mocha aromas and flavors are light and there's not a lot of structure to this silky soft wine, but it still flies straight down the fairway and brings much to enjoy.
The celebrated Barbaresco Asili shows deep concentration and ripe fruit, with a bright cherry note and a perfumed blue-flower touch. Notes of sweet basil and chopped herb follow, giving the bouquet an aromatic lift.
The celebrated Cerequio cru is known for its elegant and refined wines. However, in this hot vintage, you can taste the maturity of the fruit thanks to the wine's aromas of plum, prune and spice cake. Clay soils help shape the wine's natural density and structure.
The celebrated Poggio alle Mura Brunello delivers hearty masculine richness and deep layers of sassy spice that are offset by plush blackberry and cherry nuances. The wine shows solid structure that will soften with careful cellar aging.
The celebrated Ruffino estate in Tuscany enters the popular Prosecco category with this brand-new wine. An Extra Dry expression with a tiny hint of sweetness, this bright sparkler delivers pear, honey and sweet peach.
The Celilo vineyard has contributed the fruit to many outstanding Chardonnays from a who's who list of winemakers, but none better than this. Intensely concentrated and deeply extracted, it explodes with marvelously pure fruit flavors—the full range of citrus, citrus peel and crisp tree fruits. A wine with perfect virtually balance, exceptional texture and amazing length.
The Celilo vineyard, located on the Washington side of the Columbia Gorge appellation, is one of the most unique in the region. This ripe, almost liquorous Merlot is bursting with sappy cherry fruit, buttressed with tangy acids. The structure is here to more than support the weight of the wine and its alcohol, just under 15%. Barrel flavors of bourbon and vanilla dominate the finish.
The cellar of this estate once became a secluded meeting place for lovers, bringing about the name of the wine. This is a mature wine, showing how well Muscadet can develop. Aged for two years on its lees, it has richness as well as plenty of remaining fresh apple fruit. Now at its peak, the wine is ready to drink.
The centerpiece of Phil Sexton's current venture (he previously founded and sold both a brewery and a winery) is this single vineyard, from which he makes a Pinot Noir and this wine. The 2012 Chard is a bold yet elegant wine, filled with grilled pineapple and citrus fruit and framed by hints of toasted nuts, vanilla and graphite.
The Central Coast's pioneering sparkling house offers a quite-pink bubbly with aromas of lemonade, yeast, white rocks and ruby-red grapefruit flesh. The palate shows sour strawberry and lime zest.
The Central Coast's Rhône pioneers deliver a savory style as usual, with scents of tobacco and creosote at the core, with red and blue fruit on the edges. It is dense and tannic on the palate with blueberry and blackberry fruits that are refreshed with acidity and lifted with mocha and mint spices.
The Ceretto was surprisingly evolved for a 2006. A big, ripe, rich wine with flavors of pear, lychee and a hint of lime peel. Structurally, this is a wine that probably won't hold up well, but at the moment it is a pleasant wine. Just make sure you drink it over the next few months.
The Cesari family has perfected its formula for achieving pure pleasure in liquid form. This is superstar Amarone, with loads of chewy, ripe fruit, decadent dark chocolate, leather, moist pipe tobacco and candied raspberry flavors. Even with all of the richness, extraction and deliciousness, this is an elegant wine. Drink after 2018.
The Château-Chalon appellation can only make vin jaune and this exceptional example shows why this type of wine is unique. Balanced acids and fragrant fruitiness underpin the yeast, almond flavors and freshness. It is ready to drink in all its glory but will age for many, many years.
The Chéreau family has long been proponents of wood-aging for some Muscadets. Also, so it appears, of long aging. The toasty aromas and flavors that still dominate the wine give it a Chardonnay feel, replacing the crispness of melon with a round creamy flavor. There is spice, but also some oxidation.
The chalk soil of Barbebelle has given a stalky, textured and structured wine that is still young. Black currant fruits come through the dry tannins and herbal flavors. As it matures, these elements should work together well, so wait to drink until 2017.
The chalk soil of Champagne makes a reappearance in the Pfersigberg vineyard. In this wine it shows as elegance and crispness. That's not to take away from the rich, rounded texture and exotic fruits; it adds complexity and great style. Drink from 2017.
The chalk soil of the appellation is reflected well in this tangy, mineral wine that shows hints of the wood aging in large barrels, which rounds out the crisp fruits and gives a pinch of spice. The wine is still young and will be better from 2017.
The chalk soil of the Cova da Ursa vineyard, high up on the Azeitão mountains, yields this rich, tropical-fruited Chardonnay. It is ripe with apricot and mango flavors that are smoothed out by the wood aging. Toast and fresh acidity are still balancing out, so this impressive wine needs to age. Drink from 2016.
The chalk soil of the Rabenstein Vineyard has 50-year-old vines, which produce a dense, concentrated wine. Spice and mineral characters combine with creamed apple in a rich display. The wine could certainly age over the next 3–4 years. Screwcap.
The chalk subsoil of the Bélingard estate gives this wine its textured character. The wood aging smoothes out the crisp acidity of Sauvignon Blanc and Sémillon and adds a light layer of toast. It is still a young wine and will be better from late 2016 or even 2017.
The chalky limestone soil of Pic St. Loup allows the fruit to shine without being overpowering, translating into lively aromas and flavors of fresh red berries, nectarine, banana and ripe pineapple chunks supported by nuances of talcum and sweet pea. The creamy texture and medium weight are somewhat surprising for this aesthetically light rosé, and with the lingering finish and well-balanced acidity.
The chalky soil conveys a cool feeling to this wine. Tight and mineral, it has yellow fruits that show good acidity. Toasty wood gives a juicy aftertaste. It's already delicious, but the wine's cool character will develop further, so drink from 2016.
The chalky soil yields a crisp, textured wine with yellow fruits to round it out. There is a steely edge and just a touch of wood, while the aftertaste is packed with acidity.
The challenge for the winemaker in future vintages is to tame these hard, fierce tannins. With sour cherry candy and sandalwood flavors and tart acidity, this '11 is rustic-chic. Enjoy with an upscale hamburger.
The challenges of the 2010 vintage were ample, but Longboard has succeeded with this elegant Syrah. With fruit-forward blackberry, cherry, licorice and pepper flavors, it has a smoked meat note that recommends pairing it with barbecue, game birds, or a wild mushroom risotto, especially if you can slice a little truffle onto it.
The Chambert estate was first planted in 1690. Now owned by Philippe Lejeune, it is farmed biodynamically. With consultant Stéphane Derenoncourt as part of the team, this top wine from the estate's best parcels is concentrated, dense and firmly tannic. The wine's young acidity and structure are in place so it just needs time to age. Drink from 2020.
The character of this wine, a straight line of tannins and black currant fruit flavors, is the model of a classic Pauillac. It has all the structure as well as some austerity and severity at this stage in its development. But the fruit texture is rich enough, dried fruits and spice followed by licorice and bitter chocolate. Age for five years at least.
The characteristic 2014 acidity makes a lovely lemony splash in the center of this dry, refreshing wine. Lemon freshness rises from the glass, offering lots of verve and a lip-smacking finish.
The Chardonnay and Alvarinho complement each other well, the one bringing a rounded texture, the other adding a fresh and mineral character. Together, they produce a refreshing, ripe wine that has attractive citrus and yellow fruits. Drink from 2015.
The Chardonnay in this blend dominates, giving a rich, generous feel to the wine, full of ripe plum and peach flavors. The Arinto provides fresh acidity that is behind the warm fruits. Full and generous, it is a wine that needs to age; drink from the end of 2016.
The Chardonnay in this blend was fermented and aged in wood and then combined with crisp Arinto fermented in tank. The result is a lightly oaked wine that has yellow fruits as well as crisper citrus. It is a finely made, ripe wine that will be ready to drink from the end of 2016.
The Chardonnay in this blend with Vermentino creates a smooth, unctuous texture. Acidity and richness combine to bring out citrus and apricot flavors. The end delivers a zesty, mineral tang. Drink now.
The charged scent of candied peach promises pleasure that the dry but deeply peachy palate keeps. The wine also conveys the pleasant bitterness of orange peel and refreshing crispness.
The charity Hospices of Belleville owns the land as part of its foundation, with the wines being made by Beaune negociant Joseph Drouhin. This wine is attractively fruity and soft. With its red-cherry and lightly spiced flavors, which are cut with acidity, it has a fine balanced texture, finishing with bright red-fruit acidity. Drink now.
The Charmat method of sparkling wine sees secondary fermentation in large pressurized tanks. The process results in easy and informal wines like this Dry expression (with a tad more sweetness). The foamy bubbly delivers dried flower and easy peach characteristics.
The Charmat process, rather than the Champagne method, is used here. It's a clean, light, generic sparkling wine, done as a brut. Use it as an all-purpose mixer for best effect.
The charming nose of freshly picked berries promises good things to come. Off-dry, but not cloying, the palate is approachable and flirty, with fresh fruit flavors and a crisp finish. Not terribly complex, but overall a good go-to sparkling wine.
The charms of this full-bodied wine are mainly in the substantial and viscous texture, while mild mineral and apricot flavors provide subtle backup. Far from being simply fruity, the style emphaizes the soothing, mouth-coating feel of the wine.
The charred blueberry and graphite notes on the nose of this widely available bottling are layered with marjoram and dill aromas. Charred fruit flavor is also prominent on the palate, where bright acidity and sticky tannins make for a simultaneously rich and sour experience.
The Chartrons is the neighborhood of Bordeaux where the wine merchants traditionally worked. This branded Bordeaux is softly ripe, with an attractive density along with a dry core of tannins. Ready to drink now.
The Chasselas, once the dominant grape of Pouilly-sur-Loire, is now rarely found, losing out to Sauvignon Blanc and Pouilly-Fumé. This wine, fresh and a deliciously light, shows the grape's attractive crisp character. It is young, fruity and ready to drink.
The Chateau's reserve is not their best Chardonnay (that honor belongs to the Cold Creek) but it's their most accessible, made in a powerful, lush style with softer fruit and more obvious new oak. Fleshy, full-bodied and showing lively spice, it's a drink-me-now pleasure.
The chateau owes its name to the 18th-century Joseph Laffitte who created the estate. The wine ,which comes from the heart of Saint-Estèphe, is ripe with spice. With generous tannins and equally generous fruit, it is dominated by Cabernet Sauvignon that gives it the structure as well as the juicy fruitiness. Drink this fine wine from 2021.
The cheery, cartoonish cat gracing the label of this off-dry Riesling belies the unexpected elegance of the wine within. The palate is unabashedly peachy and forward, boasting a lush, rounded mouthfeel, but it's also quite mineral, accenting ripe fruit with tones of chalk and wet stone. It's an easy, yet remarkably refined wine to drink now through 2018.
The chef returns to wine in this blend of mostly Chardonnay with 4% Viognier. A smooth, round and ripely agreeable quaff, it's thick in oak with a taste of vanilla.
The Chenin Blanc in the blend gives this wine its nutty fruity character. It is an attractive ripe wine, spicy with a soft texture that is held up by its final acidity. Drink now.
The Chenin Blanc shines here, with its smooth, creamy texture, hints of almonds, pears and an edge of firm texture. Acidity is balanced, a fine touch to finish a delicious wine.
The Chermette family has produced a rich generous cru wine. It is structured and dense with some firm tannins from maturing in wood. It also has a generous black plum and cherry fruits that are developing well. Drink this wine from late 2017.
The cherries and dark plums on the nose and palate are accented by herbs and cinnamon. This light and dry wine is mildly astringent and closes with tart raspberry and cedar notes.
The cherry and berry aromas are friendly and ripe. It feels flush, edgy and a little tannic, with a fresh berry flavor that's bundled with a touch of herb. The tasty berry flavor holds form on the medium-length finish.
The cherry and cinnamon aromas are true and inviting, and they stand up to the oak that's been thrown at this Pinot. The flavor profile deals raspberry and cherry amid oaky shadings. The finish is toasty and warm, with some coffee popping up late in the game. Fresh, fruity and true.
The cherry aromas and flavors here already have an aged quality. Some nice spicy accents conspire to keep it alive, but it closes rather tart and woody. Doesn't show the depth expected in a riserva.
The cherry aromas of this wine are so sweet, so obvious, that they come across as almost candied; thankfully, they're balanced by subtle spice and leather shadings that make it clear that this is wine, not fruit juice. Silky tannins bolster that impression, nicely buffering and extending the finish.
The cherry cola, herb, menthol and barrel-spice aromas seem a bit more evolved than their age might indicate. The palate is on the lighter side of medium bodied, with plump tannins providing support.
The cherry fruit in this lighter-style wine shows definite herb accents. Bright acidity and a touch of mint come out on the palate, and it finishes with tart fruit flavors and slightly prickly tannins.
The cherry fruit seems fairly delicate and supple, but it's firmly supported by walls of cedar and vanilla and glides to a silky, mouthwatering finish. If you like your Pinots with a substantial coat of oak, you'll like this even more. Drink now–2018.
The cherry marmalade, red currant, mocha, caramel and white pepper flavors are so delicious, you might be drinking a candy bar, with very high alcohol giving it a heady warmth. It's an impressive Grenache, thick and liqueury, for drinking now.
The cherry, herb and barrel spice aromas are quite brooding at present. The fruit flavors are all about elegance of expression, showing pleasing complexities and plenty of hang time on the finish.
The cherry, leather and chocolate aromas are accompanied by a slightly citrusy aroma in this blend of 65% Grenache, 20% Syrah, 10% Carignan and 5% Cinsault. It's creamy, warm and inviting on the palate, with black cherry and plum fruit, before turning chocolaty on the long finish. Drink now.
The cherry, red currant and smoky oak flavors on this wine are delicious, and with the light, silky texture and vibrant acidity, you might think it was Pinot Noir. Beautiful to drink now with your favorite Italian-inspired beef entrée, but stay away from tomatoes.
The cherry, red currant, cola and oak flavors are delicious on this bone-dry Cab. Structuraly, however, the wine is so soft that the palate searches in vain for firmness and grip to complete the flavor experience.
The Cherryblock Cabs seem to share a common minty characteristic that's particularly noticeable in this vintage. There's also a decent amount of cassis, earth and tobacco, and the finish remains firmly tannic. Drink or hold.
The Chester|Kidder Red gets an extra year in barrel and bottle prior to release. It's 50% Cabernet Sauvignon, 28% Syrah and 17% Petit Verdot, yielding a big bruiser of a red that is oaky and tannic, with black cherry and cassis under substantial flavors of char, smoke and toast.
The chief deficiency is unripeness. You'll find green, minty, tart notes of citrus fruits and gooseberries.
The chilly 2011 vintage was kind to Dutton-Goldfield's whites, including this racy, clean offering. This is bone dry and modest in alcohol, with bracing acidity. Orange zest, peach and lemon flavors are marked with a distinctive petrol note.
The chilly 2011 vintage was kind to this wine, giving it fine acidity yet still ripe fruit. It showcases Viognier's flamboyant, exotic flavors like tropical fruit, citrus, peach and honeysuckle, along with the buttered toast of new French oak. It's an elegant wine to drink now with rich foods.
The chilly vintage has given this Sauvignon Blanc an unripe edge. There are notes of gooseberries alongside the lemons and limes. The finish is dry, but honeyed, and brightened with crisp acidity.
The chilly vintage has given this wine a toughness of tannins and acids that makes it difficult to appreciate now. And the toasty, sweet oak has not meshed yet with the fruit, which is rich in black currants and cassis liqueur. All signs point to the cellar. Hold until 2018, at least.
The chilly vintage has produced a very dry, young wine whose flavors veer toward acid-inspired mineral, citrus peel and apricots, rather than the riper flavors of a warmer year, such as 2008. The result is a tight Chardonnay, one more geared for revealing complexities than for opulence.
The chilly vintage has yielded lean flavors of grapefruits and limes, but sur lie aging lends notes of cream, while oak brings a subtle touch of buttered toast. The result is elegant and complex.
The chilly vintage has yielded tart, green gooseberry and green tea flavors, which run like a nerve through riper orange and mango notes. It's clean and elegant now.
The chilly vintage in the cool Russian River Valley conspired to make this wine unripe. It has green mint and asparagus flavors, only partially relieved by some blackberry Lifesaver candy fruit.
The chilly vintage shows in the light delicacy of this Pinot Noir. It's pale in color and quite tart in the mouth, which gives the cherries, cranberries and cola a bite. There's a rich jacket of oak, while the official alcohol level is 14.2% by volume. Drink now–2016.
The chiseled lemon-lime aromas are minerally and crisp, with a touch of lychee. This feels light on its feet but shows depth, with flavors of citrus, green herbs and lychee. It's smooth and fresh on the finish, with a green herb note.
The chocolate and black-cherry jam flavors are a little too heavy and rich, lacking zest and complexity. But there's no denying this Pinot is delicious to drink now.
The Cinsault that dominates this blend creates a light and gently fruity wine. It has attractive acidity and just the lightest of red-fruit flavors. The aftertaste is soft and tangy with orange zest.
The citrus flavors of the nose acquire a bitter edge on the palate but remain very refreshing. The earthiness of autolysis lends some body and counters the freshness. The finish is dry and rounded.
The citrus notes on the nose are subdued. On the palate, they strike up and portray tangerine and lemon on the slender, dry and fresh body. The finish almost has a tropical quality.
The citrus, herb and mint aromas are expressive but show some reduction. The citrus and tropical flavors are broad and creamy, though the concentration at times seems light.
The citrusy red-fruit aromas have a sharp note of brine. It feels broad and full, with sweet berry and plum flavors, while snappy raspberry flavors and scratchy tannins work the finish.
The Clare Valley is an underappreciated source of fine Cabernet Sauvignon, and this is one of the region's standard bearers. Minty notes add a dose of Australia to this slightly austere wine, which also boasts dark chocolate, cassis and tobacco. Drink 2015–2025.
The Claret benefits from an additional year of bottle age, integrating the components (60% Merlot, 30% Cabernet Sauvignon and 5% each Cab Franc and Malbec). Tart red-berry fruit is accented with light toast from barrel aging. There's a slight hint of burnt rubber that will blow off with decanting.
The Claret is half Cabernet Sauvignon, with the other four Bordeaux grapes filling in the other half, and is quite firm, sappy and muscular. It is tightly structured with cassis, black cherry and plenty of dark, tarry undertones. The herbal aspects show in some black olive and black tea flavors; the tannins are strong and supple, and the wine has a sinuous finish suggesting both strength and length. An exceptional value, this wine should age very nicely.
The classic blend for Figeac with its 32% of Cabernet Sauvignon and 28% Cabernet Franc gives a beautifully dense wine with great tannins. The wine is perfumed while the complex tannins are finely cushioned by the generous black fruits and acidity. It is a wine for long-term aging. Drink from 2026.
The classic Bollinger nonvintage is, as always, rich and firmly structured. With the roundness that comes from aging the wines in wood before blending, it has a ripe, smooth edge. Underneath, the texture is solid, with hints of apple and pear and mature acidity.
The classic Bordeaux white blend of Sauvignon Blanc and Sémillon has produced a light and fruity wine. It has some attractive green plum and currant flavors that are lined with clean, pure acidity. Drink the wine now.
The classic Douro blend of Touriga Nacional, Touriga Franca and Tinta Roriz has created a solid, dense and very structured wine. Black plums dominate on the fruit spectrum, supported by dry tannins. Fragrant and fresh, it's a wine to age. Drink from 2017.
The classic Port grape gets a showcase here: 100% varietal, aged in 50% new oak (half French, half American). Spicy and complex, the scents and flavors include candied orange peel, plum and pastry fruits, along with plenty of sweet brown baking spices.
The classic skittle bottle shape, familiar from restaurant tables throughout Provence, reflects this wine's character. Lightly peppery and spicy, it has attractive and perfumed acidity.
The classic Valpolicella blend of Corvina (70%), Rondinella and Molinara is enhanced by 5% Oseleta (a recently rediscovered native grape of northern Italy) to give the wine smooth tones of mocha and dark spice at the back of maraschino cherry and dried prune.
The clay soil of Pouilly gives extra richness to this wine, a creamy texture supporting pear and green plum fruits, with a delicious crushed herb aroma. It is powerful, very concentrated, needing 4–5 years aging.
The clean-cut, subtle nose of Pinot Blanc is on display here with faint notes of apple and citrus, plus an echo of grassiness. The palate is one of clear, bright lemony freshness; the body is light and subtle. Drink soon.
The clean look, nice bead and good mouthfeel are the saving graces here, because it smells strange, almost like steamed ballpark hot dogs, and it tastes odd and innocuous, like papaya juice. The look and feel are good but the smell and tastes are not so great.
The clean packaging of this Aglianico rosé from Basilicata is beautiful and so are the wine's delicate aromas of pink grapefruit, raspberry and rose. This is a highly drinkable wine with rich fruit flavors and an easy, no-fuss approach.
The clean, brisk mouthfeel gives this slightly oaked Sauvignon Blanc instant likeability. It's dry with a rich streak of honey that sweetens the citrus, pear and tropical fruit flavors. Pair this with Asian fare, ham or a green salad with grapefruit sections.
The clean, juicy acidity provides a consistent backdrop to the thinned flavors of dark earth, plum and dark chocolate. Throughout, and especially on the finish, is an oaky overlay with a hint of herbs.
The clean, polished bouquet gives this Cabernet Sauvignon an austere and masculine personality. Beyond the bold aromas of black fruit, leather and tobacco are delicate notes of pressed violet and rum cake. The tannins are solid and firm, and a dusting of mineral gives the palate extra dimension.
The clear scent of root beet along with barrel char works, and so does the ripe palate that's full of red raspberry and chocolate. If none of that sounds like Cab Franc from the Loire Valley or elsewhere, it's not. In it's own right, this is a ripe, full-bodied wine that's oaky, tannic and big—but also quite clean. And the texture is pure new wave.
The clever label reads “Original Flavor—Unoaked” and the wine has not a hint of anything other than bare-bones apple-flavored fruit. It's simple, light and balanced.
The Clifton is holding back at the moment, its tannins feel a little scrapey and the fruit is showing a cool-climate aspect, although the Wahluke is generally one of Washington's hot spots. Gravelly and dry, with a long finish that somehow holds your interest long after the fruit has faded.
The climate of New Mexico seems to suit the Viognier grape. Here it has given it a lovely, intense perfume of gardenia, orange blossom and guava. Though broad and soft in the mouth, enough acid comes through on the finish to save it from flabbiness. Serve as an apéritif.
The clonal selection related to the regional pioneer is the most interesting thing about this bottling, which is incredibly light and delicate, so much so that there is not tons of flavor. The nose shows very faint apple skins and key lime, and the palate barely offers pear skins and slate, though there is an intriguing texture.
The Clos de la Croix de Pierre forms part of the En Caradeux premier cru, and it creates poised wines. This is the red partner to a white also produced by Louis Jadot, and it displays juicy red fruit, layered with firm tannins. Drinkable now, but also capable of aging for five years.
The Clos Windsbuhl produces an opulently rich and sweet wine, gorgeously ripe and packed with tropical fruits. It is dense and powerfully concentrated, intense and very ageworthy.
The Clos wine from Jean-Luc Baldès reveals juicy black fruits with plenty of young acidity. A firmly structured character powers through the fruits and gives density under the smoother surface. The wine is obviously still young, reveling in its youthful fruits. Drink from 2016.
The closed nose gives away very little, just the barest whiffs of yellow flowers. The one-dimensional palate offers fleeting sensations of tart apple and hints of green melon and lemon zest.
The closed nose leads onto a compact palate that mixed red cherry notes with sandalwood oak spice. This is elegant and evolves beautifully in the glass. It will sing with earthy mushroom dishes.
The closest thing in California you can get to a great French Chablis, this is absolutely dry, high in acidity and streamlined. It offers tantalizing citrus rind and peach fruit flavors, with a savory taste of cold minerals. Fans of rich, buttery Chardonnay will find it lean, but if you have a cellar, age it for six years and see how it evolves.
The cocoa, cherry, raspberry and toast aromas bring plenty of appeal. The flavors deliver richness but without excessive weight.
The cocoa, herb and woodspice aromas are still quite locked up. The black cherry flavors are more revealing, showing a pleasing tartness and sense of elegance.
The cocoa, vanilla and black fruit are followed by a chocolaty, wood-forward palate that shows a bit of volatility. There are some good things going on but the oak (30% new French and American) seems to get in the way, making the varietal a bit hard to find.
The cola and licorice aromas are candied and easygoing. This feels acidic and snappy, with red cherry and berry flavors that end with a crisp, sheer, rugged feel.
The cold 2011 vintage has taken its toll on this wine. It's bone dry, crisp in acidity and not quite ripe, with its citrus and tropical fruit flavors compromised by a touch of green bean.
The cold and fog actually helped this Chardonnay, which achieves a remarkable delicacy and tartness despite the power of its fruit. Really remarkable for the flood of golden mango, Asian pear and Key lime pie richness, which is grounded by a firm minerality. Oak influence and aging on the lees lend the perfect touches of smoky, buttered toast and zesty creaminess to this dry, polished wine. A mere 587 cases were produced.
The cold conditions of the 2011 vintage are evident on this hard, gritty wine with olive and tarry aromas. This feels rough and grating, with burnt, peppery flavors of olive and dried fruits. A tart finish with leaf and asphalt flavors fails to redeem the wine.
The Cold Creek Chardonnay is built upon 30-year-old vines, fully ripened at this warm site. Sensuous, soft and broadly laced with flavors of toasted nuts, brioche and apple pie, this luxurious Chardonnay still maintains a pleasing, focused structure that carries along flavors of lemon and apple, cut against the dominant oak. Cold Creek wines are among Washington's most ageworthy.
The cold vintage compromised this wine, giving it high acidity and unripe flavors of green peppercorns, citrus fruits, dried hay and ammonia.
The cold vintage impacted this Pinot Noir. While it has raspberry and cherry jam flavors, with plenty of toasty oak, it's a bit one-dimensional, stretched to the limit of richness. Give it an hour or two in the decanter and drink up.
The cold vintage left this wine tasting unripe. It has green, vegetal streaks of mint and green pea, but tastes oddly sweet, like a citrus candy coughdrop.
The cold vintage seems to have affected this wine. It lacks its usual richness and instead, is acidic and lean, even vegetal.
The cold vintage took its price, making the wine lean and minty.
The cold, rainy conditions of 2008 must have affected this wine. Vegetal aromas, vinegar and green notes drive the nose, while the flavor profile is briny and pickled to an extreme. High acidity and green flavors draw down the finish.
The cold, uneven vintage gives this rosé a green, New Zealand Sauvignon Blanc-style gooseberry aroma and flavor that makes it odd. There are some good watermelon and strawberry flavors, but it tastes unripe.
The Colli Euganei is an up-and-coming wine region located in a volcanic chain of hills outside the city of Padua. This expression of Moscato is sweet and enduring, with aromas of yellow rose and jasmine.
The color alone catches your attention; it's a deep, smoky sunset hue that leads into an equally captivating palate. Rich, warm and dense with cherry pastry flavors, it also brings accents of cherry tobacco, orange liqueur and a glassy minerality.
The color and aromas are true to both Pinot Noir and Chile's Pinot-friendly Casablanca Valley. Dried fruit, citrus and pie cherry aromas take it toward a potpourri of red-fruit flavors. The only weakness is that the feel is a bit choppy and the finish goes heavy on the toast and woodspice. A good but imperfect effort at a more serious Chilean Pinot.
The color and weight on this Spanish Cabernet are just right. After that, it becomes an insider's wine. Why do we say that? Because it's not like a Napa, Washington or Chilean Cabernet that oozes cassis, plum and sweet French oak. Instead, it shows the terroir of the Mas La Plana vineyard in northeast Spain, and with airing (decanting even better) it becomes a sexy, interesting, Old World Cabernet that delivers provoking, earthier flavors. And it should age well for another decade.
The color belies the deep cherry fruit at the core of this lithe wine, grown on Vienna's Nussberg slope. Carefully framed by oak, smoky cinnamon dusts the tart cherry flavor and lends an unexpected plumpness. Hints of smoke and raspberry make you go back for more.
The color goes from medium garnet in the middle to a light brownish on the rim. It smells like dried cherry, sage and toast, and tastes substantially fruity. The wine feels just structured enough by acidity and tannin for balance.
The color here is a deeper shade of gold and the fragrant aromas are characteristic of a well-made, concentrated Pinot Grigio: honey, peach and Golden Delicious apple ride over a creamy, supple mouthfeel. Fresh flavors include caramel and peach.
The color here is very bright and pink and the aromas are broad and flat with raspberry, lavender and candle wax. This sparkler is thin and watery in texture but ends with bright freshness.
The color is a bit murky, but the wine offers sound, solid varietal aromas and plenty of sweet fruit. It's definitely front-loaded, with sweet cherry/berry and a nicely managed finish with a lick of chocolate. It shows the California influence of the winemaker, who is based in Santa Rosa.
The color is a cross between violet and brick red. The nose is muddled, bordering on dull. The palate feel is on the heavy side. It seems a bit clumsy and chunky. The nutty, warm finish helps, but overall it lacks sophistication and its parts aren't in full unity.
The color is a deep copper, while aromas suggest chocolate and vanilla, and the flavors are buttery and rich. Together with a thick texture it makes for a full-bodied rosé that will be more of a dinner wine than something for a sunny outdoor lunch.
The color is a pale copper-pink, suggesting the wine's delicacy in the mouth. It's low in alcohol, bright in acidity and subtle in apricot, orange rind and white pepper flavors.
The color is about as deep as wine gets, virtually black except for a thin red-purple rim. The aromas resemble black cherries, even black olives and the flavors are as rich as blackberry jam, but without the sweetness. So this is a bold, full-bodied wine with lots of well-integrated tannins that make it astringent to drink at this young age. It will be best after 2020, when it will have softened and gained more diverse flavors.
The color is absolutely black, except for royal purple at the rim of the glass. That just begins to suggest this wine's power. It's saturated in blackberry jam, black currants and chocolate, wrapped into huge tannins. The overall balance is fine, with a squirt of citrusy acidity. This wine defines a well-made California Petite Sirah, with Napa elegance. Fine to drink now with rich beef dishes and cheeses, and will live for decades, gradually shedding tannins and growing finer and sweeter.
The color is almost black, and lots of dark berry and black pepper aromas come out. This wine's flavors are even more pronounced, tasting peppery, meaty and like boysenberries. Dense ­tannins make the mouthfeel thick and layered. A lingering finish attests to its considerable concentration.
The color is already fading into brick around the rim, and this light Merlot is already drinking at or near its peak. It's soft and smooth, slightly nutty, with round and mature fruit flavors of cherry and berry. All in all it's a pleasant, lightly toasty wine with no rough edges.
The color is already showing a serious brown edge, and the wine is fully mature and ready to drink. The nose is interesting, with aromas of licorice, apricot and violets. On the palate it proves to be quite soft, and the flavors are more muted than the nose seemed to have promised. For a 2001, it should have a little more stuffing, but it is still a pleasant wine.
The color is appropriately light, the aromas appropriately floral and rose-like. Fleshy cherry flavors are balanced by a helping of greens and flowers. Light and elegant. Who would've thought Nebbiolo like this could come from Mexico?
The color is dark and dense and so are the aromas, which show plenty of vanilla oak and mulberry fruit. As you might expect from winemaker Ben Glaetzer and the Mitolo family, this is a full-bodied Shiraz, albeit not quite as lush and riveting as the 2005 version. The tannins this year are soft, the acids a bit on the tart side, giving the fruit a crisp edge. Probable drinking window: 2010–2020.
The color is dark for a rosé, and the wine is heavy, but then, the blend is Cabernet Sauvignon, Merlot and Pinot Noir. You'll find ripe, strong flavors of raspberries, red currants and vanilla.
The color is deep purple, the nose dense, alluring and hinting at mint, shoe polish, violet and blackberry. Flavors are pure, modestly oaky and deep in terms of wild berry, coffee and chocolate.
The color is deep, the aromas thick with wood smoke, bacon and dried plums, and the flavors are ripe, like blackberry syrup but dry. This is full bodied and very firm in texture due to mouth-coating tannins that are nearly matched on the finish by persistent and bold fruit flavors. Tasty now, it should age nicely through 2020.
The color is deeper than usual. Aromas are thick with blackberry and boysenberry, and similarly generous flavors seem to spread out and coat the mouth. Accents of chocolate and vanilla add welcome complexity to this rich-tasting wine that's based on Tempranillo grapes.
The color is just beginning to show signs of browning at the edge, but the wine is still fresh and vibrant. The nose is complex, showing licorice, summer fruits, caramel and roses. On the palate, it is soft and pleasant, but lacks some concentration.  At its peak, but will drink well for a few years.
The color is light and the black and green olive, smoked meat and savory aromas are reserved. However, there's an elegant yet rich, captivating feel to the savory flavors that make this wine hard to resist.
The color is light but that's deceptive. Brooding aromas of coffee, smoke, peat, earth, mineral and fire pit lead to lightly styled but rich, focused savory flavors that display both deftness and intensity, with a sense of texture.
The color is light on this wine, which is really only just beginning to show richness. The botrytis dominates, with a fat, oily texture needing many years of aging. There is a lovely ripe orange marmalade flavor on the finish.
The color is light, but the Monchiero has pungent earthy aromas over a backdrop of fruit. On the palate, it is soft and quite chunky, and dominated by its earthiness. The wine has evolved completely, and should be drunk reasonably quickly.
The color is light, which is natural for the variety, while aromas are lightly fruity, earthy and tobacco-like. Bright raspberry and cranberry flavors come with cedar and dried-herb accents that add complexity. It's medium bodied, well balanced and light in tannins, with a very appetizing texture.
The color is midnight black and tannins are big and tough. The fruit is enormous, offering an explosion of blackberries and succulent plums, with hints of bacon, mu shu plum sauce, caramelized oak and freshly crushed black pepper. Stick this in the cellar until at least 2022.
The color is not too deep or too light, showing a red-brick rim. Aromas resemble red cherry and cranberry, while fresh, tart and tangy flavors like cranberry and raspberry combine with firm tannins for a bit of grip in the texture. Lean and medium bodied, it will make a versatile foil for food.
The color is now deep amber, the result of long wood aging. The wine has retained its sweetness as well as its freshness, the acidity shooting through. A wine almost at its limit of aging, with immense concentration. It is for sipping and appreciating slowly.
The color is on the light side and the appearance is slightly cloudy but that takes nothing away from the interesting flavors of plum, black tea and mint leaves that come with a mild texture, a light body, some good acidity and a sense of reserve in this native-yeast-fermented wine from a consistently excellent winemaking couple.
The color is on the light side, with a garnet to brick hue. Intriguing aromas of forest floor, tobacco and black cherry waft out of the glass. Rich flavors suggest dark fruits, clove, cola and anise, and the texture is simultaneously generous and firmly tannic. Very complex and well balanced overall, it is just nicely medium bodied.
The color is quite deep and golden, the aroma is earthy and the flavors are strong, grapy and very ripe. This wine is full bodied and almost sweet.
The color is showing serious signs of browning, and the nose already has mushroom and very earthy aromas mingled in with the fresh fruit. Probably at its peak, and unlikely to get better, it is however a nice example of a mature Barolo, but not a wine for the long term.
The color is slightly light, the aromas are moderately spicy, and flavors recall baked cherries and plums. This light to medium-bodied wine is also on the delicate side in terms of flavor, but quite enjoyable and affordable, too.
The color is substantial, and the wine has some spicy tartness. Moderately ripe red fruits, firm acids and balanced tannins tell the story.
The color is unusually light and brick-red, and this wine as a whole is rather light. Aromas are quite vivid and sharp, like smoke, herbs and rhubarb. The flavor is complex before it turns lean and sharp on the finish.
The color is very light, and so are the flavors. Although it lacks intensity, this faintly lemony wine is crisp, clean and moderately refreshing.
The color may be fading but this wine is still pumping out a lot of volume. The nose features earthy, meaty, raisiny aromas. In the mouth, it's syrupy and borderline sticky, with flavors of caramel, cooked berry fruits and creamy oak. Yes, it's a touch syrupy but for $12 it's bringing a lot to the table. Drink now.
The color of a vibrant sunset, it's composed of 55% Grenache, 39% Mourvèdre, and 6% Cinsault. The lush and layered fruit flavors move from ripe summer strawberries into a mineral-drenched fruit salad.
The color of bull's blood, this earthy, funky wine smells strongly of composted earth. It's rough, sharp and high-toned, with a volatile finish.
The color of castor oil, this sweet table wine offers clove and root beer flavors that cling to the finish.
The color of dark rubies, this wine has a nose of blackberry, strawberry and aniseed. There is a good balance of acidity and supple tannins, with flavors of blackberry, black cherry, fennel bulb, roasted red pepper and thyme and a smooth bright finish.
The color of decades-aged Chardonnay, medium-to-dark straw, this dessert wine is rich in toasted almonds and hazelnuts, with secondary flavors of baked apple and stone fruit. Mouthfillingly rich, it remains balanced and complex, lingering on the finish in baking spices.
The color of light straw, this wine has fragrances of white flowers and citrus blossoms. Quite linear in the mouth, it offers pure flavors of green apple and ripe summer peach with a touch of lemon zest that makes its presence known on the zippy finish.
The color of light straw, this wine offers a clean aroma of ripe pineapple. It is soft in the mouth, with a flavor of slightly tart lemon curd and a hint of lemon blossom.
The color of oxblood, this meaty, tannic wine pours espresso, black licorice and composted earth around tart blackberry fruit. It's aromatic, spicy and nicely balanced.
The color of slightly faded garnet, this wine has a bouquet of cassis and green pepper. Chalky tannins create a backdrop for flavors of tart cherry, lingonberry, bell pepper and petrol that make promises to the taste buds but fall short of delivering.
The color of slightly faded garnet, this wine has a nose of red and black cherry.The flavor of fresh cherry continues in the mouth, supported by the spicy taste of cinnamon. There is a nice note of brightness on the fruit-filled finish.
The color of soft pink, this wine has a nose of grapefruit and lemon rind. It is bright at first sip, with refreshing flavors of pink grapefruit, lemon sorbet, peach and jasmine.
The color of this blend of 76% Chardonnay and 24% Pinot Noir is a rich, golden pink. It's medium-bodied and rich in toast, strawberry and lime flavors that finish a little sweet. The acidity is fabulous. Might develop bottle notes over the years, but why bother. It's a beautiful bubbly to drink now.
The color of this full-bodied wine is deep red and aromas are dense with dark fruit like black plum and blueberry, accented with earthy nuances. The mouthfeel is rich and almost thick, as firm but fine-textured tannins coat the tongue and concentrated flavors of dark chocolate and blueberry soak through. This should improve through at least 2020.
The color of this Malbec and the legs it gives off help separate it from the pack. A plush nose shows unabsorbed oak and char along with deep berry and cassis notes. Total saturation on the palate matches the nose, and this tastes of chocolate, mocha, wood spice and rich berry fruits. Oak is currently speaking the loudest on the finish. Drink through 2023.
The color of this medium-bodied wine is quite light, which is natural for some Sangioveses. Aromas recall mellow spices and light fruits, while the flavors are moderate and the texture smooth, almost light.
The color of this very sweet wine is deep amber. Aromas are savory and rich, while flavors are unctuous and nutty. It's fun to drink, and tastes like a mature wine.
The color of this vibrant Sicilian rosé (made with Nero d'Avola) is a deep pink raspberry and the wine's bouquet offers tones of cranberry, mature forest berry and blueberry skin. There's crisp spice in the mouth, but there's also a pungent sour note at the end.
The color of this wine has a touch of brown at the rim. The aromas are almost overripe, with a syrupy, balsamic note on the palate. Overall, the wine is full bodied, quite tannic, and finishes with a sun-dried plum flavor.
The color of this wine is deep and dark, and the aromas and flavors both have lots of plump black cherry, baking spice and clove tones. It's dry, full bodied and pretty massive in terms of mouthfeel, so this is not a delicate flower and is best enjoyed with heartier fare or after some time to open.
The color of this wine is deep, with a bright ruby rim. Effusive and enticing aromas of spicy cinnamon, toasted oak and red cherry notes meld into black cherry and pomegranate flavors. The balance is just right, the texture is snappy, appetizing and rich at the same time and the finish lingers. Best after 2016.
The color of this wine is romantic, as is the psychedelic label. A classic blend, it's made at Château Sainte Roseline from purchased grapes. The fruit is light, red cherry and citrus flavored, packed with acidity at the end.
The color of this wine with 11.6% residual sugar is dark gold and the aromas all raisin and dried apricot. Thick and rich, it has a wealth of vanilla and caramel toffee to offer, with a need for cheese.
The color on this is surprisingly evolved, showing more brick than garnet, while the nose offers underbrush, tobacco, fennel and red berry. The palate is closed and rather lean, offering raw red cherry, licorice, menthol and mineral alongside assertive but fine-grained tannins.
The color—a rather light garnet going to brownish—suggests an older wine or one made with rustic methods, and the flavors travel the same path. An earthy quality shades modest cherry flavors, while hints of clove and cinnamon add complexity.
The Columbia Valley Cuvée is JM Cellars' Bordeaux blend of Cab, Merlot and Cab Franc.  Fragrant and seductive, spicy and deep, it's loaded with wild berry fruit flavors, dried herbs and hints of rock. The new oak is not intrusive, the acids are balanced, and the finish is light and smooth.
The Columbia Valley designated Merlot from Northstar accounts for six times as many cases as its Walla Walla Merlot, yet in quality terms it sometimes equals or even surpasses the pricier bottling. The 2005 vintage was stellar, and this lovely wine is bursting with fruit—raspberry, blackberry, plum and more. Spicy aromas and flavors wrap around chocolaty tannins; there are exotic hints of curry and plenty of toast.
The combination of a cool growing region and a cool vintage have made this wine very tart, with low alcohol. Don't look for fat, opulent tropical fruits here. Instead, you'll find lemons, limes and mangoes, complex and mouthwatering.
The combination of acidity, dark fruits and a minerality give this wine both great density and a fine potential. It is firm, showing the terroir of the Douro well in its grainy texture while also bringing acidity into play. It is young, concentrated and needs to age. Drink from 2017.
The combination of Cabernet Sauvignon and Touriga Nacional brings a firm, dry character in this wine. Earth-driven in flavor, hints of black fruit remain subtle, suggesting a wine that is not going to improve.
The combination of chalk and flint soils has produced a wine that is young and all about minerality at this stage. It has considerable potential with its hints of ripe fruits. For now, with texture dominant, it is still fresh, tangy and developing. Drink from 2018.
The combination of Chardonnay and Arinto seems to work so well. It gives a rich wine that has just the right edge of fresh acidity and crisp apple flavors. A creaminess rounds this wine out, leaving a fresh, rich aftertaste.
The combination of high alcohol and ripe fruit gives this wine a sweet-seeming profile dominated by plums and blackberries, but there's also a note reminscent of alfalfa or sweet hay. Ripe tannins impart a lush, creamy mouthfeel that extends through the finish.
The combination of just-ripe cherry fruit and fresh blackberries with bracing acidity distinguishes this clean-cut red. A totally winning interplay of refreshingly tart fruit in a gentle structure, carefully framed by oak, this shows immense purity and is joy to drink. Drink after 2015.
The combination of leafiness and pink grapefruit on the nose suggests red currants, while the flavors on the palate are more tropical in nature. Still, crisp citrus carries the day, giving vibrancy to this medium-bodied wine.
The combination of mouthwatering acidity, steely flavors of citrus fruits, apricots, white flowers and honey, and finesse make this slightly oaked Albariño super drinkable. With a trace of honey, it will be perfect with Vietnamese fare, smoky ham dishes, or fried chicken with potato salad.
The combination of ripe, almost tropical fruit notes, bright, lifting acidity and a meltingly rounded mouthfeel makes for ultimate refreshment. Depth of flavor keeps you going back for more of that zesty length.
The combination of two naturally tannic grapes has inevitably produced a tannic wine. But the ripe layer of rich black fruits acts as a foil to the density of the wine and gives it both balance and a good future. This is a serious wine that needs to age, so drink from 2020.
The combination of very high alcohol and what tastes like residual sugar gives this Grenache an excessively sweet, glyceriney taste. It's fabulously rich in raspberry cream, blackberry jam, mocha, vanilla and cinnamon spice flavors. Very flamboyant and delicious, but really more of a dessert wine than a dry table wine.
The companion to the Hombre blend, this is 80% Malbec and 20% Syrah. The pairing works nicely, with the Syrah bringing details of anise, pepper and coffee. The wine has decent grip and definition, along with a pretty, toasty top note.
The complement to the Camerata from Cadence, this estate-grown blend is 52% Cab Franc and 48% Merlot. There's a juicy core that is delightful, with ripe blackberry and black cherry fruit. Both of the Cara Mia wines see 50% new oak for a full 18 months, and at this early age this shows as aliquorous, almost bourbony aftertaste. The aromatics display dark notes of smoke and coffee, along with some mocha and cracker.
The complex aromatics, texture and detail on display here may dazzle you. It's a wine that deserves your attention, deceptively light in color and taste, yet penetrating, with a core of strawberry jam and a streak of caramel mocha running through the finish. Drink now through 2025.
The complex blend of Bordeaux grapes does not quite jell into a wine with specific focus. It's dark and tastes of black cherry, with grainy tannins and a chalky finish. The acids are not well integrated and the wine seems disjointed in the finish.
The complex nose boasts hints of spring flowers, tobacco, maple syrup and cedar. Now into its second decade, this wine is fully mature, with flavors of molasses and mushrooms that have replaced some of the cherry notes of its youth. The mouthfeel is silky and elegant; the finish chocolaty and smooth. Drink up.
The complex, seductive nose promises a bit more than the palate delivers. Nonetheless, there is good complexity and a moderately long, if somewhat watery, finish. The slight residual sugar will make this a good choice with drier Asian dishes. Drink now.
The complexity starts with dusty mineral tones that slowly segue into perfectly mature blackberry, balsam tones and spicy oak notes at the end. It is that amazing evolution of aromas, which reads like a storybook of Tuscany, that makes this wine a standout.
The components of this blend change every year, and this vintage of 93% Syrah, 4% Malbec and 3% Petit Verdot shows black cherry paste, crushed purple flowers and vanilla. Juicy blueberry and blackberry decorate the lavish palate, which is lifted by thyme and mint herbs.
The components of this wine are all over the place, with blackberry and currant fruit, 100% new oak, brisk tannins and acidity needing to come together for harmony. Whether or not they will is a guess. Right now it's rustic, but dry and complex enough to drink after a good decant.
The composition of this blend is unusual: Syrah and Mourvèdre come with Pinot Grigio and Roussanne. The result is a spicy, raw, green, saucy nose that announces a tannic, pinched palate. Herbal dark-berry flavors are gritty and suggest eucalyptus, while the finish is spicy and green, with hard tannins.
The Comté Tolosan PDI covers vines throughout the southwest wine region. This Malbec is a ripe, structured wine that is rich with ripe black fruit flavors. It has an edge of minerality as well as juicy berry fruits and generous tannins. The wine is ready to drink.
The concentrated apple juice aromas on this off-dry Riesling have a dark, caramelized sugar note that carries through on the palate as well. Bracing acidity and a tart, green apple finish would make this wine an excellent accompaniment to skillet browned pork chops or chicken braised with apples.
The concentration here is enormous, from low-yielding old vines. The wine has the characteristic pepper edge, but the creamy character, the ripe lychees and green plums, are all more dominant. At the end, a distinct spiciness shows through. Age ideally for 3–4 years.
The concentration of 2012 shows well in this dense wine. It is tightly structured, with a strong texture that brings out both the acidity and the zesty, tangy and nervy character of the white and citrus fruits. It's a wine for aging; drink from 2018.
The concentration of old vines is very evident in this wine, which uses fruit that was sourced from a portion of old vines in Niepoort's Quinta da Pisca. There is a touch of bitter cherry, as well as a firm, dense core that shows a fine balance of acidity. This is powerful, full-bodied and packed with dark fruit—for long-term aging.
The concentration that Christian Roche produces here is immense, a wine that has dark tannins, the most bitter of chocolate flavors and peppered cherry fruits. Even after four years, this is nowhere open yet, the tannins and the heavy toast wood still dark and dry. Age for 3–4 years more.
The concept here is a southern Rhône blend—47% Syrah, 17% Grenache, 19% Cinsault and 17% Mourvèdre. With the extra dollop of Syrah, it's got more substance than the usual Châteauneuf wannabes. Spicy and sharp, this benefits from the fact that the grapes all came in at once and were co-fermented, so the blend married early and well. Despite its youth, this is seamless and focused; a complete and very successful wine with berry, cherry and sweet plum fruit flavors annotated with spice and bits of chocolate. Elegant, feminine and supple, this is a lovely bottle.
The concept of a dessert wine made with hearty red Primitivo grapes is very rare indeed, but this producer pulls it off with style and confidence. Smoky barbecue tones and jammy aromas of blackberry preserves set the stage. Bitter tannins mark the close.
The concerted impact of bergamot, grapefruit, tangerine and lemon is almost surreal—its headiness reaches long neglected memories of deep summer mingled with the freshness of the open sea. The intensity of spicy grapefruit and the skin of still-green Seville oranges transports you to utopian shores. That such flavor should come from grapes is one of nature's unresolved, eternal mysteries. That this should shine in such a concentrated, slender wine is a marvel.
The condensed pomegranate aroma on the nose of this bottling from Jim Clendenen is beautifully spiced with star anise, tobacco leaf, dried ginger and cinnamon. The palate shows chai and Indian spice—accents to the cranberry fruit that rides a fine line between ripe and tart. Although light in body, the tannic structure is firm enough to cellar for decades. Drink now–2033.
The Conflict red is a mash-up of 38% Cabernet Sauvignon, 37% Merlot, 25% Cabernet Franc, and it's a crowd-pleaser from the instant the cork is pulled. Dense scents of cherry, roasty-toasty barrel and cracker are inviting. The grapes were sourced entirely from the Conner Lee Vineyard. This effort showcases the winery's signature style, with notes of black fruits, exotic spices, coffee grounds and dark chocolate. Drink now or cellar for 6–8 years.
The Conner Lee Vineyard supplies the fruit—it's the source of some of Washington's finest Chardonnays. Barrel fermented, it's super concentrated and displays a dense mix of fruit and barrel flavors, apples and peaches, toasted almonds and buttered toast. Good length and that extra yum factor make this a top pick.
The Conterno Fantino is one of the lighter, grapier Dolcettos tasted. Plenty of dark fruit, an easygoing personality and nicely balanced with a solid finish. Amiable rather than profound.
The continental nature of Franconia only allows Riesling to prosper in locations such as this, where the special microclimate has imbued this wine with honeyed ripeness, a medium-bodied, creamy texture and hints of peachy fruit.
The continuing improvement at classed growth Camensac under the ownership of the Merlaut family (Chasse-Spleen, Citran, etc) is apparent even in the lesser vintage of 2007. The structure hangs well with the stalky but solid black berry fruit, the acidity a pure streak through it. Age over 4–5 years.
The contrast between high-toned acidity and fragrant richness creates real thrill. In the cooler 2014 vintage the usually oily sumptuousness of Rotgipfler and Zierfandler is totally tempered by citric freshness, an incarnation that is no less appetizing. The finish is wonderfully clean and zesty.
The convergence of high alcohol, acidity and tannin will make this Super Tuscan-style blend of 50% Sangiovese, 25% Cabernet Sauvignon and 25% Merlot last quite a while. Intense plum brandy aromas meet nose-tickling licorice notes on the nose while the palate's grippy tannins present vanilla, cherry, blackberry and candied lilac flavors. Drink 2018–2028.
The cool-climate-loving Alvarinho translates well to the coastal Lisboa region. It's rich and creamy, acidity well in hand and supporting the melon and citrus flavors. It's a delicious wine now, but it will age, so keep it until 2015.
The cool-climate origins of this wine are revealed immediately in the freshly crushed black and white pepper aromas. In the mouth, it's extraordinarily rich in blackberry jam and cassis, with the chocolaty, roasted meat notes that frequently characterize a good Syrah. Although it's pretty tannic, it's appealing now, and should develop for 4–5 more years.
The cool 2010 vintage has allowed Roadhouse to express its focused and elegant approach to Pinot Noir with great success. Black Label is a small-production barrel selection. Silky and delicate in the mouth, it features dramatically layered flavors: cola, exotic spice, sweet red cherry and ripe raspberry. It's a little hot on the finish, which limits its score.
The cool 2010 vintage seems to have taken a toll on this blend of Cabernet Sauvignon, Merlot and Cabernet Franc. It's distinctly herbal with dry, astringent tannins and the fruit unable to stand up to the oak.
The cool 2011 growing season seems to have presented a ripeness issue for this Merlot, which includes a healthy dollop of Cabernet Sauvignon along with Syrah and Cabernet Franc. It leans far into the green with notes of jalapeño, bell pepper and herbs backed by chalky tannins.
The cool 2011 vintage has kept this bottling from being as ripe as previous wines from this producer. It's certainly leaner, but for all that, it's dry, silky and elegantly complex in its own way, with dried raspberry, tea and white pepper flavors. It could surprise after 2017.
The cool 2011 vintage hit the Columbia Gorge especially hard, but winemaker Chris Dowsett has crafted an expressive, wonderfully fragrant old-vine Gewürztraminer. This is tart and saline, with notes of lemon, lime and grapefruit rind and flesh that combine to form a delicate, lingering, snappy and bracing style.
The cool 2011 vintage was kind to Calera's Viognier, helping to rein in the fruit which sometimes can be overwhelming. You still get plenty of tropical fruit and honeysuckle flavor, but it's just part of a package that also includes acidity, oak and minerals.
The cool Côte de Lechet, facing north, produces a classically steely Chablis. This is still young, very tight and nervy, its acidity prominent even though the texture is ripe. Aging will bring balance between the crisp character and the richer green and white fruits. Drink from 2018.
The cool character of this under-rated appellation is apparent in this red-currant-dominated wine. With a fresh streak of acidity, the wood and spice flavors are contained and balanced. The wine will be ready to drink from 2018.
The cool climate of Italy's mountainous north has shaped the crisp aromas of this well crafted Pinot Bianco. Pear, golden delicious apple and apricot open the bouquet and the wine is soft and smooth in the mouth.
The cool climate of Tasmania has lent this crisp white an edge of racy acidity that supports intense mineral, mango and cut grass notes. It turns somewhat softer on the finish but remains an impressive, well-balanced effort. Drink now.
The cool conditions that defined the 2011 vintage in Chile are draped all over this Chardonnay. The nose deals notes of applesauce and oaky cinnamon, while the palate is sleepy, with very little happening. Flavors of spicy oak rest on top of white fruit flavors, and the finish is neutral and acidic.
The cool Coonawarra region can produce Shiraz with more elegance and complexity than is seen in hot regions, and this is a fine example, balancing ample weight with juicy acidity. Toasty oak frames flavors of cassis and mint, blackberry and spice. Drink this great value from now–2020.
The cool mountainous climate of northern Italy has shaped a perfumed and delicate Chardonnay with ripe aromas of peach, melon, Golden Delicious apple and crushed almond. The wine is soft and round on the close with long nuances of stone fruit and citrus.
The cool Sonoma Coast appellation is not known for Bordeaux blends, especially in cool vintages like 2010. This blend of Cabernet Franc and Cabernet Sauvignon is ripe with raspberries and oak, but there's a tart bit of acidity. Its taut and elegant in style, but lacks generosity. Drink now.
The cool vintage has given this wine lots of perky acidity and dry tannins as well as an earthy, mushroomy quality to the blackberry and cherry flavors. Probably best enjoyed soon, but give it a decant before serving.
The cool vintage has kept this wine tart in acidity; and there may even be a touch of botrytis, to judge from the golden apricot note that rides over the pears, limes and buttery cream. Bone dry and minerally, it's an elegant, Chablis-style wine for drinking now.
The cool vintage resulted in an unusually lean and streamlined, but by no means uninteresting, wine. It's subtly fruity with hints of citrus zest and grapefruit. The main note, however, is gooseberry—barely ripe, acidic, mouthwatering and white peppery. The finish is absolutely dry. It should develop earthy, dried fruit notes over the next six years.
The cool vintage shows in the brisk acidity, hard tannins and herb and mineral flavors that accompany the usual blackberries and spices. There's plenty of elegance, with the wine showing a highly refined structure. Drink now–2014.
The cool vintage took its toll on this Pinot Noir. It has off-aromas and flavors that suggest barely-ripened, green strawberries, raw mushrooms and some vegetal notes.
The cool vintage took its toll on this Pinot. While its dry, crisp and attractive in raspberries, cherries and oak, it lacks the substance for aging. Still, it shows the fancy elegance of Talley.
The cool vintage was a challenge, which speaks well of the winery's vineyard team. Blended with 5% Petite Sirah, the wine is unusually complex and sumptuous, even by Dry Creek standards. The flavors are rich with wild summer blueberries and blackberries, and savory with pepper and other exotic spices.
The cool weather of the Sonoma Coast has made for an acidic, somewhat minty wine. It has some good flavors of cherries, and is elegantly structured and bone dry, but may not have the stuffing for the cellar, so drink now.
The cool, crisp nature of Pernand is well expressed in this tight, mineral and tangy wine. It has fine acidity along with fresh apple and citrus fruits. The good texture will allow the wine to age. Drink from 2018.
The cool, light Sauvignon Blanc of Touraine has an intensely herbaceous, catty character. This is typically crisp, fresh and very fruity, if one dimensional. Drink now.
The cooler northern part of Burgundy is not far from southern Champagne, so it's unsurprising that this is the source of much sparkling Burgundy. This pale colored rosé is soft and fruity, with a hint of red cherry and plenty of fine, crisp acidity. Drink now.
The coolness of the region and vintage shows in this Chard's acidic crispness and minerality. It comes down on the Chablis-style end of the spectrum, with hints of tropical fruits, apples and pears, as well as a welcome touch of sweet oak. Easily Silverado's best Chardonnay in years.
The cooperative of Reguengos is now a major force in the region. This wine, named after the hilltop town of Reguengos, is a powerful, condensed wine. It has dark black fruits, solid tannins and a smooth texture. Full-bodied and worth aging. Drink from 2015.
The Cor wines are always notable for their limited use of new French oak (this wine saw none) and a style best suited for the dinner table. This wine is no exception with distinctly fruity aromas of plum and cherry followed by notes of peat and violets. The seamless fruit flavors are accented by citrusy acidity with the tannins quite well integrated for the variety.
The core aroma on this semisweet Sherry is maple syrup, but overall the nose is fresh and vital. Although creamy, this is balanced as a whole. Flavors of mixed nuts and toffee are familiar, while the finish hums along with no faults or bumps.
The core aromas of blackberry and dark cherry are detailed with touches of catnip, black tea and mocha. Medium in body, this wine has bright acidity and fine, chalky tannins that add grip to the succulent dark-berry flavor. The elegant 12.6% alcohol makes this wine extra food friendly.
The core dark-cherry and raspberry scents are set off by smoky oak, licorice and spearmint subtleties. Medium in body, this feels open and pliant, yet the acids make the finish succulent.
The core fruit flavor is pretty strawberry, with a root beer aspect often found in Oregon Pinots. There is a bit of an empty spot in the center, then a finish with light tannins and a dash of pepper.
The core of the “K” range, this wine shows its wood and tannins right up front. It's certainly powerful, with a sense of concentrated black fruits behind the firm and dry structure. A dark and brooding wine, this has enormous potential, so give it at least six years.
The core strength here is the bright, pure fruit. Boysenberry and blackberry to be specific, along with interesting scents of rose petals. The finish brings in the sweet botanical flavors of Amaro.
The cork label is a reminder that the Alentejo is where most of Portugal's cork oaks grow. The wine is southern in feel, warm and ripe, with generous fruitiness from the Alicante Bouschet in the blend. Red berry fruits are laced with acidity and fine soft tannins. Drink from 2017.
The cork label of this rich, smooth wine is a reminder that Alentejo's vines are interspersed with the trees that provide much of the world's cork. The wine has a rich southern character, soft tannins and plenty of blackberry fruits. It is ready to drink.
The Corton hill has a number of red Grand Cru sites, including Vergennes, which lies at the western end. The wine has power, although its more dominant character is richness. It's packed with red fruits, laced with dark tannins and spice, and freshened with black currant acidity. It's a wine for aging, drink from 2018.
The counterpart to Lynn's Blend, named for a co-proprietor, Anisya's showcases the lighter side of the Sonoma Coast in its exuberance of red cherry, orange and strawberry. Textured, it features bright acidity and layers of freshness, teased in black tea and wild truffle.
The Courselle sisters, Marie and Sylvie, continue to boost their white style with the lovely blend of 50% Sémillon, 35% Sauvignon Blanc and 15% Sauvignon Gris. The wine is still developing, although it is already giving hints of its spice and ripe apple future. It is a full-bodied wine, only lightly textured. As it develops, it will add to its rich character.
The Cowgirl Cab, a blend of Cabernet Sauvignon and Merlot, is DaMa's most popular offering. Loaded with bright, brambly berry fruits, licorice and loam, it's notable also for smooth, silky tannins.
The cranberry and dark raspberry notes dance alongside bittersweet chocolate and spice on this directly appealing, outright delicious wine. It's broad in feel, with rich chocolate and cherry flavors that keep you coming back for more.
The creamy notes of autolysis are only slightly present but there is a roundness of red fruit and apple flavors on the palate. This is balanced and beautifully dry, with a lasting finish.
The creamy, rich notes of freshly baked pear tart reach the senses first. Next the palate offers a soft, gentle and almost breezy freshness with citrus peel, floral overtones, creamy hints of shortbread and something primal like rock and stone. All of this is held together in a tableau of freshness, poise and elegance. The dry and lasting finish hints at riches to come, and this lovely wine will develop further. Drink now until 2030.
The creamy, ripe character of Alvarinho is pronounced in this rich wine. Ripe citrus and juicy apricot fruit give a smooth, rounded character that is lightly crispened by its final tangy acidity. Drink from 2017.
The creamy, spicy nose of this elegant Chardonnay is followed by a balanced combination of fresh fruit and mellow spice. Flavorful but not overly complex, the wine will pair well with seafood and richer poultry dishes.
The crisp nose conjures up shades of green: meadow and fresh apple peel, fresh foliage and lime, but also some honey and oatmeal. The palate remains crisp but has a toned lithe note of pure lemon that sings. This is taut, shows backbone and rounds itself out wonderfully on the palate, finishing with harmonious notes of apple and shortbread.
The crisp Vital grape, local to the Lisboa region, is obvious in this light and bright wine. It has a wonderful tangy character, with delicious acidity. Full of citrus and green plums, it offers a bright aftertaste. Drink from 2018.
The crispest Aligoté, all grapefruit and bright green fruits. The wine is fresh, clean and lively. There is a final light element of wood.
The crispness and acidity are very evident in this bright, fresh, strawberry-flavored wine. Drink soon for its delicious liveliness.
The crispness is paramount here, maybe too much, meaning that the wine is very green. Of course, this is Riesling and is way too young now. For the moment, the fruit is taut and strung out, and it certainly needs 2–3 years.
The crispness of Aligoté is well expressed in this fruity, citrus and sliced apple flavored wine. It is bright, with a mineral texture along with some weight from aging on the lees until bottling. It's very ready to drink although it will soften and round out from 2015.
The crispness of this wine is balanced by the intensely ripe fruit. Together the wine has concentration as well as a bright texture that makes it refreshing. The wine is ready to drink.
The Crossings continues to be a reliable source of Marlborough Sauvignon Blanc at a reasonable price. The 2009 seems almost sweet in its intensity of ripe nectarine fruit, but there's enough grapefruit for balance and just a trace of herb on the finish.
The Crossings is based in the Awatere subregion of Marlborough, where ripening is more difficult than the main valley because of cooler temperatures. That evidently wasn't an issue in 2013, as this wine features ripe black-cherry fruit and a creamy texture. Hints of herb and cocoa chime in on the supple finish.
The crown jewel of the winery's ice-style wines, it's gorgeously aromatic with notes of tropical mango and pineapple adorned with honey and blossoms. Dripping with nectar and yellow peach preserves, it's lusciously sweet, yet impeccably balanced with acidity and an elegant mineral tone that lingers on the finish.
The cru wine is soft, full of cherry fruits and with a light touch of tannin. With its fruit, it is open and generous with a crisp aftertaste. Drink now.
The cru wine is tight, missing out on what should be its fruitiness. It has some tough dry tannins that are not showing signs of softening.
The current downturn in demand for both grapes and expensive wines only helps A to Z; there is more good fruit to purchase, and plenty of demand at a $12 price point. This new Pinot Gris is fresh and racy, with a mineral-driven acidity underlying the clean fruit, tasting of pears and pear skin.
The current edition of this nonvintage rosé is a blend of Pinot Noir and Chardonnay. Bone-dry, tart and tangy, it's a versatile, food-friendly wine, with flavors of tart citrus flesh and rind. A dash of white pepper marks the long, full-bodied finish.
The current releases from Scarborough show a winemaker dedicated to obtaining excellent fruit and experimenting with an interesting range of barrel sizes and sources. Here it all works well, a Southern Rhône-style mix of Grenache, Mourvèdre, Counoise and Cinsault with a flinty, mineral base note. There's a sweet-tart cherry core and a lick of peppery spice that livens up the finish.
The curtain rises to smooth, lightly balsamic aromas of blackberry, black cherry and cedar. On the tongue, this Malbec is plush, smooth, chewy and a touch creamy. Elevated berry, mocha and vanilla flavors are oaky but not overdone. The finish is pure, succinct and deep, with lasting black-fruit echoes. Drink through 2019.
The curve on this wine has been going up and up, and this '09 is their best yet. It's bone dry and savory in acids, with ultraclean citrus, mineral and white flower flavors. Just delicious as a cocktail sipper.
The Cusumano brothers have been on a winning streak lately with a string of excellent editions of Sàgana—a pure expression of Nero d'Avola. Round and elegant, this has integrated oak tones, backed by notes of red cherry, spice and tobacco. This winery has various vineyard sites across the island.
The cuttings for this vineyard were taken from the Old Garden Vineyard, so despite it's relatively young age, it has pedigree. Sage, smoke and black olive notes mingle easily on the nose, backed by flavors of vanilla, black cherry and mocha. It's medium to full in body and creamy in texture, with a smooth, silky finish.
The cuvée is barrel fermented, for roundness rather than strong oak flavors. Spicy apple and melon fruit comes with the lightest possible kiss of toast.
The cuvée name Elwetritsche refers to a mythical beast from a town in the Pfalz region of Germany. Totally dry and stainless steel-fermented, it's dominated by citrus rind flavors, with traces of herb and minerality. With its exceptional texture that owes to 24 hours on the skins, it persists long into the finish.
The Cuyama Valley's high desert is prime for grapes, and this blend of 82% Cabernet Sauvignon, 14% Syrah and 4% Merlot is evidence. Dark red and purple fruit aromas of cassis and blueberry hit the nose along with cigar box and drying tobacco leaves. The purple fruit-driven palate shows dark chocolate, black tea leaves and black olives, framed by noticeable but even tannins.
The d'Arenberg style favors structure over plushness, even in Grenache. This is crisp and firm, its cranberryish fruit tinged with hints of raspberry, orange zest, cinnamon and clove. Give it a few years to soften. Drink 2020–2030.
The Dão's Encruzado grape gives this wine its rich, yellow fruits and apple flavors. It is still young, textured and fruity. Balanced and very fresh with a tangy, tight texture, this wine will age well. Drink from 2016.
The Dão's great white grape has produced a deliciously perfumed wine. It is fresh with pink grapefruit and crisp apples that are filled out with spice and toast from the wood aging. It is tight and mineral in texture and will benefit from a few more months before drinking. Wait until late 2016.
The Dão's very own Encruzado is the backbone of this beautiful fresh wine. Made by top winemaker Alvaro Castro, the wine is rich, full of pears, apricots and pears with a touch of nutmeg. It needs another year to age. Drink from early 2016.
The Dão region has some superb expressions of Touriga Nacional and this is one of them. With its richly perfumed fruit, dusty tannins, spiced damson and blueberry flavors, this is a great wine, ready for drinking in another 4–5 years.
The Dürkheimer Michelsberg bottling maintains the richness of texture and body of many of Pflüger's dry Rieslings. It's concentrated in apple and pear flavors, but zestier acidity and an herbal freshness lend a leaner, edgier feel. Drink now through 2019.
The Dalton Ranch is a special vineyard source for Newsome-Harlow and its ability to grow great fruit shows in this wine, a Syrah black in color, boastful in earthy ripe, bright violet, blackberry and raspberry, the tannins subtle and softened.
The Damaris Chardonnay has varied in grape sourcing over the years, ranging from Santa Maria Valley to Sonoma Valley. But with this new Sonoma Coast bottling, the wine has hit new heights. It's dry, brisk in acidity and tantalizing, with citrus and tropical fruit notes.
The damp yet smoky aromas of a campfire show on this wine from longtime Temecula farmers Gary Winder and Mike Rennie, along with blackberry jam and crushed oregano. The palate proves very grippy, with flavors of sweet tar, boysenberry and black pepper throughout.
The Daou brothers' considerable and continual investments is evidence that their wines will matter for years, ensuring a wise investment today. This 70% Cabernet Franc and 30% Merlot offers aromas of blueberry and cedar. Once sipped, the tannins grab with strength before dissipating smoothly. It's a seamless combo of spice, fruit, wood and herbs, but will evolve through at least 2025.
The Daou brothers' heady blend of 62% Merlot and 38% Cabernet Sauvignon is very dark in the glass, offering blueberry, espresso, cream and dark chocolate ganache on the lush nose. Blackberry jam, tobacco, pencil lead and oregano show on the palate, where firm structure and juicy acidity leaves the mouth uplifted.
The Daou brothers aren't known for subtlety, so it's no surprise that this Sauvignon Blanc is rich and plush with oak-kissed peach, smoked apple and toasted nut aromas. There's good energy and grip to the palate, with tangy Meyer lemon rind flavor and that powerful oak smoke that's uncommon for Central Coast whites but befits the house style.
The Daou brothers break a bit from their polished house style to dive into gamy wonders in this blend of 80% Petite Sirah, 12% Tannat and 8% Tempranillo, with a nose that shows burned tire, bacon fat, underripe plums and freshly paved street. Crushed black pepper, charred beef and animal-hide funkiness converge on the palate. It's a great counterpoint to the winery's usual suavity.
The Daou brothers have become increasingly known for their rich, unctuous and lavish high-end wines, but this bottling offers a taste of that opulence for just $30. Plump blueberry and soft, cedar-like spice scents show on the nose, while the palate bursts with black cherry, dark chocolate and caramel flavors, powered by ample acidity. It will age gracefully, but is already delicious.
The Dardis designate is a mix of Wädenswil and Dijon 115 clones, aged for 10 months in 30% new French oak. Cherry, berry and chocolate flavors meld gracefully with a thread of cola. There's a briary undertone to the fruit, and a dusting of cocoa over the tannins. This is ready to enjoy immediately.
The dark-skinned fruit, clove and chopped herb aromas in this wine are delicate. Its polished tannins support raw raspberry, sour cherry and ground pepper notes. Drink soon.
The dark and brooding nose carries notes of toast, cocoa and charred red currant. A heavily extracted palate brings dark bramble berry flavors in contrast with grippy tannins.
The dark and moody bouquet is loaded with heady black fruit, coffee, smoky leather and cigar box aromas. Unfortunately, the soft mouth offers far less of that intensity, with fading notes of cherry and plum skins. Drink now.
The dark and penetrating aromas of violets, shoe polish, blackberry and road tar are solid. This feels a bit tough on the palate, with narrow tannins and flavors of rubber and black plum.
The dark color and crusty, wood-based aromas reflect a slathering of oak that comes across sort of lemony, but there's no denying that this Cab has body, tannin and heft. It's a little burnt and heavy on the nose and palate, but black fruit and brown sugar flavors give it enough richness to bring it up a notch.
The dark color and heady aroma of crushed ripe plums suggest this wine's size, an impression confirmed when you take a sip. It's a big wine, extracted in cherry and raspberry jam, with hints of orange rind, anise liqueur, white pepper and smoky oak. The vineyard is in the emerging Petaluma Gap region. Drink now–2020.
The dark color and high acidity of this wine are both typical of the Sousão grape which is normally found only in Douro blends. It is ripe, fruity and juicy although with tight acidity and black currant fruits. The wine's tannins suggest it needs to age, so drink from 2017.
The dark color suggests the heaviness of this blush wine. It's sweet and simple in raspberry jam and vanilla flavors.
The dark color tells you right away this is no ordinary vin de pays. Then you sniff it and get cedar, black currants and blackberries. The finish has juicy acidity and dusty tannins, suggesting a couple years' cellaring may be warranted. Impressive.
The dark fruits are all but buried by flavors of roasted coffee, charred wood and black licorice. Two bottles tasted, the second showed a bit more cherry, but again, the longer the wine remained open, the more the fruit disappeared. This is not the usual expression of Oregon Pinot Noir—here it's built for power above all else.
The dark fruits of blackberry and blueberry meet up with the greener aromas of damp pine tree undergrowth and a squeeze of citrus on this blend of 52% Syrah and 48% Grenache. The light purple fruits on the palate mesh well with all sorts of herbs, including thyme, oregano and even rosemary.
The dark garnet color seems right for a wine that smells like black cherries and black-skinned plums, and tastes deep and rich. Both the flavors and the texture seem shaped by subtly spicy oak. Fine-grained tannins add a velvety touch and the finish lingers.
The dark honey-gold color leaves no doubt that this wine spent time in oak, but it's well managed and well integrated, allowing the ripe apple and pear to shine alongside fresh aromas of white flowers and orange blossom. Medium bodied, it offers a pleasant hint of coconut on the lengthy finish.
The dark label and enigmatic name give it a spooky air, but this wine merits your attention. Plum and black cherry flavors combine with streaks of cola and red licorice. It's tasty, smooth and ready for drinking now through the early 2020s.
The dark orange-amber color suggests the extracted richness of this blush, which proves itself once you taste it. It's ripe in raspberries, strawberries, vanilla and orange zest, with a honeyed finish. While it's a little heavy for a rosé, it is delicious.
The dark raspberry, plum, herb, vanilla and spice aromas and flavors are rich and high octane. It's not for the faint of heart but offers plenty of appeal.
The dark red fruit is enveloped in the rounded, rich and chocolaty scent of oak. The palate shows a lighter side with delicate fruit of a red-cherry nature. Freshness sumptuous oak and red-cherry notes marry well. This is lovely now, but just a few more months in bottle will allow it to knit together more. Drink now through 2020.
The darkening color and honeyed, butterscotch-like aromas suggest a wine that is entering decline. There's still enough peach and mango fruit to give it some interest, but drink up.
The darkest and richest of this winery's trio of Pinots, a big-boned wine with surface flavors ranging from blackberries and cherries to cola, leather and tobacco. There's a meatiness to the texture that makes it a perfect match for food. Feels smooth and silky in the mouth, but lacks the depth to merit a higher score.
The days of the 90-point Best Buy are growing short, so rejoice over this excellent blend of Cabernet Sauvignon, Carmenère and Petit Verdot. The nose hits with solid mint, coconut, blackberry and fudge aromas, while the palate is ripe, snappy, alert and full of tasty blackberry, cherry and chocolate. It's clean as can be, with immaculate freshness given its price point. Drink up. Only 500 cases made.
The dazzling cherry-rhubarb character starts in the aroma, expands on the palate and cruises through the finish, making this a memorable wine. In a no-nonsense way it serves up vivid, bracing flavors with virtually no oaky notes while displaying lively tannins and great acidity. Tempting to drink now but will improve through at least 2018.
The De Bortoli family does a solid job with Chardonnay—even this entry-level wine shows some complexity and finesse. Hints of smoke and graphite frame bright pineapple and lime flavors, delivered without excessive weight or richness.
The Dead Arm is always firmly structured, making it one of the more challenging Shiraz to judge in its youth. The 2010 is full-bodied and chewy, characterized by dark, earthy and umami notes of roasted meat, asphalt and grilled mushrooms. The length and ripely tannic nature of the finish is reassuring. Drink 2018–2030.
The Dead Arm rarely wows this reviewer in our blind tastings, and while the 2007 is undeniably a very good wine, it shows a tart edge and a reined-in personality. Toast and vanilla frame cranberry and raspberry fruit, chocolate overtones and savory, meaty elements. Try it after 2015 and see if it has loosened up at all.
The debut release for this producer is a bright garnet shade. Exhuberant and broad, the palate is bursting with cranberry, blue plum and Bing cherry flavors. Drink over the next year or two, while it is at its freshest.
The debut vintage for this cuvée, this is made from 100% Wente clone vines planted in 1977. It's richly concented on the palate, layered with dried apricot, grapefruit and pineapple flavors. A lush, buttery note enwraps its long, satisfying, full-bodied finish.
The deep-copper color and complex fruit aromas of this wine seem well matched with a rather broad texture and medium-full body. The raspberry flavors have a meaty savory accent.
The deep-gold color shows how long this wine has been aging. Smoky, toasted baguette aromas lead to very rich flavors that taste almost sweet but are appetizingly dry. The fruit notes go from ripe white cherry at the base to vivid lemon and kiwi for top notes. A lavish, long finish echoes butter and apple butter flavors.
The deep black color of this wine suggests that it spent a lot of time on the skins, and 20 months in American oak added further grip and grit to the tannins. Cherry tobacco, espresso and plenty of oak flavors lead into a chewy finish with some residual bitterness.
The deep color matches the bold grapy flavors. With a touch of sweetness, soft texture and syrupy balance, this will chase down a spicy burrito or kung pao chicken.
The deep color of this rosé reflects its richness. It's packed with red currant and berry fruit that gives a rich character and finishes with orange as well as red fruit notes. Drink now.
The deep color of this wine prefigures its dark aromas, which are redolent of black mission fig cake, chocolate and cigar box. The medium-full palate feels expansive, and it's structured with fine, mouth-coating tannins that carry onto the textured finish.
The deep gold-brown color hints that this will be something unusual. Made in an overtly oaky style, this smells toasty and buttery and tastes like that too. Some will love it but more fruit flavor would balance out the apparently heavy winemaking inputs.
The deep gold color of this relatively young wine suggests that oxidation is setting in. But wait! This wine explodes into full glory 24 hours after first being opened. It begins with intense aromas and flavors of dried apricots, apples and a hint of ginger, showing impressive length on the finish. It turns into a breathtaking, spätlese-style effort on the palate, with honey, Meyer lemon and ripe grapefruit flavors.
The deep gold color with a hint of copper suggests some skin contact. The attractive melon, lychee and spice aromas quickly dissipate with air, leaving mot much more than a slight astringency on the finish. Sourced from Nelson.
The deep green-gold color and bananas-and-crackers bouquet suggest the full barrel treatment was used here. Full, fleshy and ripe, it tastes like mashed bananas in butter sauce...in a good way. Finishes short and a bit sharp.
The deep orange-gold color makes this wine look like a late-harvest version, and fragrant floral and apricot aromas continue that impression. But the wine is dry, light-bodied, somewhat tannic and chewy in texture and nutty in flavor. It fits the distinctive Donkey & Goat style of skin-contact, non-intervention winemaking.
The deep red-black color reaches from core to rim. The fragrant nose centers around hot chocolate and candied cherries. Dry on the attack with adequate acidity, the wine shows moderate extraction and medium alcohol that lead to a short finish.
The deep ruby color belies this wines cool-climate origins. The nose shows more black fruit aromas than is typical for Pinot Noir. The palate is all Pinot, though, with cherry pie filling flavors made more complex by vanilla from toasty new oak. It finishes with some nice mineral and earth notes. Silky tannins allow for immediate consumption but the wine will gain in complexity after a year or two in the cellar.
The deep strawberry-pink color immediately spells fun but the palate is actually more serious than that. Full to the brim of strawberry fruit without being cloying or candied, there's a beautiful balance to the fruit expression, with lots of refreshment and plump, yet light-footed joy.
The deep, almost tawny gold color, coupled with a slight pétillance, signals that this is no ordinary GV. It went through four days of whole cluster maceration before being fermented with wild yeasts in new 500-liter Austrian oak puncheons. It's rich, toasty and lively in the mouth, yet smoothed out with the oxidative impact of the time in wood. A generous and flavorful wine, it shows toast and nuts and caramelized highlights along with light apple-butter fruit.
The deep, brooding nose blends dark purple fruit with black licorice and Chinese black pepper sauce. Sage bark and anise contribute herbal tones to the palate—likely thanks to the inclusion of 14% Merlot and 11% Cabernet Franc—and blackberries rule the fruit profile.
The deep, dark-red color and jammy fruit aromas signal a bold, friendly style that develops in the ripe blackberry, maple and strawberry flavors. It has a rich, soft texture and lingering finish that is almost sweet.
The deep, dark color matches the deep, rich fruit and oak aromas, and the ripe, resounding dark cherry and cola flavors that follow. This is powerful, full-bodied Pinot Noir for a special occasion, maybe now, but there is no hurry. Should improve through 2020.
The deep, liqueur-like nose shows almost sweet baking aromas, like egg-enriched breads. Rich and weighty; verging on opulent in the mouth, with honey, almond, orange and apricot flavors. The long spice-and-mineral finish gives it an extra element of class.
The deep, saturated color and vivid, smoky flavors indicate a monster wine, but the reality is more complex and interesting. It smells like boysenberry, grilled beef and black pepper, tastes grapey and berrylike but also roasted and savory. It is surprisingly light-bodied considering how flavorful it is.
The deeper shade of rose-petal pink promises intensity that the nose does not fail to deliver. Ripe red cherry fruit is framed by the aromatic lift of nettle leaves. The palate is bone-dry but echoes with that refreshing trinity of nettle, cherry and lemon. A vestige of tannin provides welcome backbone.I
The deeply extracted nose offers plum liqueur, cola and cedar. It proves rich and juicy once sipped as well, with prune, berry syrup, licorice and mocha combining for a very big Pinot Noir.
The defining characteristic of Carter seems to be a taste of steel or gun metal running through the spine. It's here again, with compact fruit and drying tannins. That fruit has a dark core, and it's polished and textural, with lightly herbal highlights. This is a wine to track in the cellar over the next decade or longer.
The Del Rio vineyard, in southern Oregon's Rogue Valley AVA, has pioneered the cultivation of Syrah in that part of the Northwest. As the vines acquire some age, they are coming into focus, and the rough tannins seem to be more in balance with the fruit. These wines are somewhat similar in style to the Syrahs from the Okanagan valley of Canada, and they offer an earthy mix of flavor that puts the fruit under earth, soy, coffee and smoke. Tannins in this Tyrus Evan are beautifully managed, with the edges sanded down, and the wine has a lovely, lingering presence on the palate.
The delicacy of the cool Saar valley comes through wonderfully in this off-dry kabinett. Crushed-stone aromas lead the way, followed by zesty, citrusy flavors that elegantly interweave with mineral notes before lingering gracefully on the finish.
The delicate and playful bouquet offers tight aromas of small berry fruit, ginger, cola, cedar and a touch of black tar or graphite. The aromatic complexity is intriguing. In the mouth however, the wine's bright acidity is still a bit sharp and raw at this young stage. Hold 5–10 years.
The delicate but intriguing nose on this wine from young but experienced vintner Michael Callahan shows dried honey, lemon blossoms, beach sand, yellow cake and a touch of coconut shavings. It's rich and waxy on the palate, with flavors of cooked Meyer lemon, yellow flowers and a petrol-driven grip.
The delicate cherry-berry flavors of this lightweight Pinot can't quite stand up to the oaking it received—the result is a toasty, cedary wine with a slightly hollow midpalate.
The delicate nose on this reserve Chard offers citrus and flowers with a touch of nutty spice. On the palate, it's a straightforward white with elements of lemon citrus, grapefruit and hazelnut. An easy-drinking Chardonnay with class.
The delicate opening scents are broom, beeswax and pear. The thin palate is made up of yellow apple skin, dried herb and a hint of almond alongside nervous acidity.
The delicate pétillance and soft, lingering mousse of this wine exemplify Sparkling Pointe's house style. Crisp apple, pear and lemon flavors are approachable and fresh but nuanced by shades of cream, nut and pastry. Zesty acidity highlights a brisk, impeccably clean finish.
The delicate smoke and hazelnut scent of oak shines through and makes a frame for ripe apricot and Mirabelle plums. The palate is soft and rounded, set off by pizzazz from the lively acidity that underlines the juicy core.
The delicate structure on this Pinot immediately appeals. It's all silk and satin, gliding across the palate with mouthwateringly crisp acidity that gets you ready for rich fare, like steak, tuna, lamb. A dried thyme earthiness suggests its warmer Napa origin, but the strawberry and cranberry fruit is evocative. Drink now.
The delicate yet brilliant pink color of this rosé is stunning (Could it be protected by the darker glass, a rare packaging choice for the style?) and the wine inside matches up, starting with a brisk nose of red apple, white cherry, strawberry and lime. There's red plum and more strawberry to the sip. With a grippy texture and steadily rising acidity, this is one of the better pinks of the vintage.
The delicious, fresh character of the 2014 vintage shows to great advantage in this fruity wine. Apples and peaches dominate the fruit character, while a more mineral edge shows strongly, giving the wine structure and the chance to age. Drink from 2017.
The deliciously tart notes of Cox Orange Pippin apples are heightened by lemon brightness. The palate shimmers with peach but zesty lemon keeps the upper hand in this concentrated, ripe but linear Riesling. The finish is just a little hot.
The delightful palate puts rhubarb pie, strawberry jam and cherry compote in play. The wine, at first broad and openly fruity, keeps building upon itself, adding hints of cured meat, smoke and chocolate. Don't quit on it before the extended finish is completely played out; it won't quit on you.
The Delorme family's luxury cuvée is aged in a fair bit of small oak, which imparts a plush texture and cedary overtones to the wine. It's full-bodied and powerful, loaded with dark cherry fruit and baking spices that linger on the finish. Drink now–2020 or so.
The dense aromas of raisin, panettone and dark cherry are of medium intensity. Medium to full-bodied, the palate is soft and malleable, and it ends with flavors of cherry cola and dark raspberry.
The dense blackcurrant fruit, both fresh and cooked, that dominates the nose belies the more elegant, pliable palate. There is richness of dark berries and a hint of tar and smoke, but the body remains fresh and supple on this medium-weight Zweigelt.
The dense nose of this bottling intrigues as it unleashes dense blackberries, graphite, slate and a touch of licorice. The palate is tightly wound, with pomegranate, elderberry and tart plum enhanced by fennel, bay leaf and an aromatic lift on the finish. Bottle age will improve this wine immensely.
The dense tannins of this wine balance the ripeness. With concentration and generous blackberry fruits, it is a rich wine, broadly structured and with swathes of opulent fruit. It will need plenty of time, so drink from 2026.
The densely planted vineyard that gives this wine its name yields fine concentration, dense pear and melon flavors. The apple skin texture also shows a distinct bite of acidity. Wafts of fruitiness combine with pepper right to the end. An impressive, ageworthy wine.
The depth and dimension of this wine are extraordinary and so are its aromas of plum, fresh berry, exotic spice, resin, pine forest, vanilla, bramble and chopped herb. These many nuances blend together to form a complex, balanced whole backed by solid structure and good intensity of flavors. The wine undergoes long maceration on the grape skins and ages two years in oak barrel.
The Descombes family has farmed vines in this appellation since the French Revolution and Jean-Ernest Descombes supplied one of Georges Duboeuf's first Morgon wines in 1968. The latest generation has produced a ripe and fruity wine with a balanced structure. It is dense in tannins that will soften over the next year. Drink from 2018.
The descriptor “Sun” is apt, for this Pinot brims with the ripe, fruity flavors that only a brilliant, moderate climate can achieve. Raspberries and cherries flood the palate, brightened by crisp coastal acidity, and given structure by silky, complex tannins. As delicious as this wine is, it should gain bottle complexity over the next eight years.
The descriptor Deep Red perfectly captures the essence of this blend of Petite Sirah, Zinfandel, Syrah and Grenache. It's rich and full-bodied, with expressive, complex red wine flavors of red and black currants, spiced red plums, crushed pepper and hints of dark chocolate and anise. The tannic structure is wonderfully soft and intricate. Drink this beautiful wine now and for the next several years.
The Deutz style, with its lilting, dancing mouthfeel, is well illustrated by this non-vintage cuvée. It is bright and fruity, with crisp apple and pear fruits and tight acidity. but showing some signs of good bottle aging as well.
The Deux Verres spreads broadly across the palate, soft and slightly soapy. The simple fruit is accented with earth and mushroom highlights. It quickly fades and leaves behind a pleasant herbal note on the finish.
The Devillard family has created a line of negociant wines, made from purchased grapes. This wine is properly crisp and mineral. It also has ripe yellow fruits and a perfumed floral character. It is still bursting with young fruit and will be better as it broadens out, so drink from 2017.
The Devillards own 99% of this 8.5-acre Premier Cru and so feel they can describe it as a quasi-monopoly. Vines dating back to 1922 give immense concentration as well as rich black fruits. The wine is spicy with a strongly mineral texture, red-berry fruits and black cherries. It is a wine for aging, so drink from 2022.
The Dierberg family worked hard before releasing this Cab, which comes from the warmest part of the appellation. It's quite a good wine, soft and rich and immediately likeable for its array of black currant, licorice and mocha flavors. The 100% new French oak is just right in smoke and cedary vanilla. The next step is to build in layers of density and complexity, but this is a huge step forward for Santa Ynez Valley Cabernet Sauvignon.
The difference between this and the brand new 2016 is obvious: this is maderized but still good. Aromas of orange blossom are floral, but overall this seems low on crispness. Plump on the palate, this tastes of peach and dried melon. A soft finish with a white-pepper character says drink right away.
The difficult Xinomavro grape is wrangled well by talented winemaker Hatzis, though the wine feels slightly discordant. Aromas and flavors of olive, pepper, spice and tart berry offer intriguing layers, and the finish has  sweet spice.
The Dillons Point subregion of Marlborough often produces particularly pungent examples of Sauvignon Blanc, but this wine doesn't quite hew to that mold. The herbal notes are prominent but well mannered, backed by plenty of mild citrus—think white grapefruit—and melon. Ample weight, a silky texture and a lengthy finish complete the package.
The Dion is a new entry in the long list of Erath single-vineyard wines. It doesn't show much in this difficult vintage. Short and intensely herbal, it has strong scents and flavors of tomato leaf, which override any hint of ripe fruit flavor.
The director has turned his eye to Sonoma County to produce less expensive wines.  It's a little too ripe, with blackberry, raisin and prune flavors and some edgy tannins.
The disappointingly quiet nose gives way to a palate laced with bready notes. Citrus peel adds interest to the palate while crisp acidity gives the one-dimensional finish a lift. A bit of a letdown for the great Schlossberg vineyard.
The discrete Henriot labeling is echoed in this elegant wine. Like so many Henriot Champagnes it has good bottle age, shows toast as well as light red fruits. There is a depth of flavor here, the texture of yeasty mousse and apple skins going right through the taste. Ready to drink, but worth aging.
The distinct black and white pepper nose on this wine by Siduri's Adam Lee evolves into gingerbread and cinnamon, all backed up by riper scents of blackberry extract. It's light in density, but pops with black cherry and more berry flavors, all carrying a citrus-like tannic grip.
The distinct smell of fresh asphalt along with leather, burnt coffee, charred oak and black cherry make up the nose. In the mouth, this wine is wiry and acidic. Spiced black-plum flavors are peppery, riding a beam of acidity on a finish that could use more weight and tannins for balance. Drink through 2024.
The distinctive aroma resembles tamarind, cranberries and new oak barrels. Flavors are bright and pure, and the mouthfeel is firm with tannins while staying smooth and velvety. This is very tasty and unique, made in a full-bodied style. Zinfandel and Primitivo make up 77% of it, along with Barbera and Petite Sirah.
The distinctive nose on this bottling is tight yet tropical, with mango, pineapple, pear skins, orange rinds, dried lime peels and a gin-like juniper all converging. The palate offers a balance between tightly woven texture and ripe tropicality, with lime rinds, mango and petrol touches.
The distinctive nose on this wine shows charred beef, concentrated cola, sweet blackberry jelly, black olive and chopped weeds, the last element reminiscent of a day spent gardening. The flavors are sanguine with bloody meats, showing a touch of dark red cranberry fruit and pepper on finish.
The distinctive oak regime at Tardieu-Laurent works better with some wines and in some vintages than others. This Hermitage, from an irregular vintage, has taken to it well, combining muscle and tannin with a rich, luxurious mouthfeel and bold flavors of mulberries, espresso and baking spices. Drink 2020–2030.
The distinctive varietal character of Petit Verdot, a grape that is most often used in very small amounts for blending, is nicely displayed here. Whiffs of violets and tanned leather are followed with a quite dry, astringent wine, anchored in blueberry fruit and flavors of espresso grounds, clove and dried herbs.
The domaine bottling of Saint-André de Figuière really ratchets up the quality over its négociant wines, adding much more weight and concentration. This blend of 50% Mourvèdre, 20% Grenache and 25% Cinsault blends black cherry and citrus flavors into a richly textured, spicy rosé.
The Domaine cuvée spent 20 months in French oak, 30% new and another 30% once-used. The concentrated, well-ripened fruit sets up a chunky core of strawberry jam that plays nicely against defining acidity. It remains focused and pure through a driving, lingering finish.
The Domaine des Perdrix is based at Nuits Saint-Georges, so this wine comes from the Côte de Nuits. It is richly fruity with layers of warm red fruits and soft tannins. Rounded and ripe, the wine is an instant success. Drink now.
The domaine owns 12 acres in this premier cru. This wine has a touch of honey and toast, as well as a tight texture. The fruit dominates, along with the freshest acidity, while the aftertaste shows a crunchy apple character. Drink from 2016.
The Domaine, which is based in Santenay, has produced a wine that has structure as well as ripe fruits. The combination promises good aging with the red-plum fruits likely to mellow into a rich concentrated wine. It is a wine to keep and age, and not drink before 2021.
The dominance of Cabernet Sauvignon in the blend of this structured wine gives strong tannins and tight black currant fruit at this young stage. It has good potential, however, a solid and powerful wine that needs several years. Drink from 2018.
The dominance of Sémillon in the blend gives a ripe, creamy character, hinting at honey as well as yellow fruits. The herbaceous element is there but is tamed by the richness.
The dominance of young Sémillon in the blend gives considerable herbaceousness. The wine has a fresh, grassy character, its acidity offering freshness within the full texture.
The dominant 65% Grenache component makes for a pretty nose of black raspberry, candied berries and elegant violet petals. Thanks to the 35% Syrah, boysenberry, bright strawberry and light raspberry notes meet with darker hibiscus and stronger lavender and savory herbs de provence on the palate.
The dominant aromas are smoke, toast and cinnamon, which ride over tart-cherry fruit. Turns quite stemmy and tough on the finish. Drink young, with a piece of rare beef to help tame the tannins.
The dominant aromas are smoke, toast, and cinnamon, which ride over tart-cherry fruit.  Turns quite stemmy and tough on the finish.  Drink young--with a piece of rare beef to help tame the tannins.
The dominant dark-cherry aroma smells bitter and high pitched. The palate feels supple and medium bodied, and it tastes a touch confected, like blackberry jelly used to fill donuts.
The Donum Estate continues to show its prowess with this variety in addition to its speciality, Pinot Noir, and this bottling is no exception. High-toned lemon flavors meet supportive oak and a light-bodied layering of fresh pear and honeycomb, buoyed by bright acidity from start to finish.
The Douro venture of Alentejo-based Herdade do Esporão, this wine is structured with tannin while also having generous red berry fruit. Acidity, mineral texture and a bright aftertaste give it both weight and crispness. Drink now.
The Douro version of Paxis is a blend of Touriga Franca, Touriga Nacional and Tinta Roriz. It is a rounded, smooth and spicy wine, with weight and richness. Packed with red berries and plums, it is fruity and structured, with tannins providing a strong base of support. Drink from 2014.
The downtown Santa Barbara winery's luxury-level offering shows wondrous aromas of blackberry, licorice and pepper. The flavors take some patience to show their true colors, but soon reveal blackberry, ollallieberry, some red fruits, wet slate minerality and lavender. Expect those elements to emerge even stronger from 2018 to 2025.
The Doyenne Métier generally drinks very well right out of the chute, and this 2009 is no exception. Supple and concentrated, this blend of 51% Grenache, 32% Mourvèdre and 17% Syrah is an absolute riot of mixed berry fruit scents and flavors. Full, lush, dense and quite long in the finish, it's a spicy, brilliant bit of winemaking. Can it age? Undoubtedly. But good luck keeping your hands off it!
The Dreambird Pinot Noir is cheerful and bright, and has a vivid cherry-pie flavor that's laced with vanilla and toasted wood notes. Brisk acidity leads to the crisp, refreshing finish.
The dried herb and violet aromas are high toned, seeming locked up still. The floral and smoked meat flavors are elegant in style, backed by lightly grainy tannins and a flower filled finish. The focus is on delicacy and nuance, and it brings plenty of both.
The dried herb, currant and woodspice aromas provide intrigue. Flavors offer a mouthful of fruit with balance, intensity and length that convinces.
The dried tobacco, vanilla, green olive and cocoa aromas seem somewhat unusual for the variety and vintage. The chocolate and cherry flavors are creamy in feel, displaying a good sense of balance and length.
The dry character of this wine is emphasized by fresh acidity that cuts right through. The result is an apple-crisp wine that is pure fruitiness without much of the Pinot Gris richness.
The dry nose of thyme and oregano lets the fresh flavors of red plum and currant carry the punch, with a leathery dried-herb finish providing follow through. Balancing the fruit are forward tannins and soft acids.
The dry style of this firm and earthy-tasting wine should be great paired with rich proteins. It shows black currant and dark chocolate flavors dusted with cedar. Medium bodied and moderately tannic, it has good balance and a lingering finish. Cabernet Sauvignon and Syrah are the two main elements of the blend.
The dry tannins are firmly in charge in this young wine, its fruit fresh rather than rich. The flavors are red plum juice, acidity and a dry core that needs another year to soften.
The dry, hard tannins are very Saint-Estèphe, but the wine bears its weight well, giving good black plum and berry fruits and a dense texture. It has a solid, chunky feel to it, dark and firm. The finish is more fresh and juicy.
The dryness and earthiness of this Merlot are just fine. It suggests flavors of herbs, tobacco and leather, in addition to cherries. But it's a bit too coarse and unstructured to get a higher score.
The dryness and length of this Pinot Noir make it especially recommendable. It just feels lush and important in the mouth, offering a wealth of cherry, raspberry, currant, mocha and spice flavors, with a meaty note of beef jerky. Should develop for a good six years in the bottle.
The dryness and low alcohol are praiseworthy, but more challenging are hard tannins and biting acidity. With blackberry and sweet green-herb flavors, it's the opposite of today's ripe cult style, but by no means unattractive.
The dryness and minerality of this wine, combined with its clean, brisk elegance, make it a very nice partner for shellfish. The flavors are lemons, limes, and ripe, crisp white peaches.
The dryness and tannins of this wine are on the outside. Inside it has plenty of juicy fruit, sweet acidity and black plum flavors. Put the two together and this ripe wine offers plenty of potential. Drink from 2019.
The dryness hits you first, then the tannins. This is a Syrah that's hard and astringent, almost aggressive. But then the core of blackberries and cherries kicks in, turning spicy and licorice-like on the finish. Suddenly, the wine is interesting. One to watch, if the winemaker can manage those bigtime tannins.
The dryness of botrytis dominates this wine. There is a sweet undercurrent, but the main feature is of baked apple skins, tight structure and spice. It does need aging for all these features to come together.
The DSM sparklers all come in a fancy package, all are méthode champenoise, all finished with a wire cage and Champagne cork. This is quite yeasty, with a pretty toasted coconut flavor that spices up the fruit. Primarily Chardonnay, it has no perceptible residual sugar.
The Dubard family has produced a fine and ripe wine. Perfumed and with tropical fruit flavors it is a rich wine, packed with fruit and also finely textured. It has weight, yellow fruits and fine acidity. Drink from late 2017.
The duel in this wine is between equal parts Zinfandel and Syrah, a winning combination in its thick, firm tannin weight wrapped around bright red fruit. Tangy acidity gives it a lift along a juicy and sophisticated palate, peppery and alive on the finish.
The Dumont family's wine from multiple parcels is ripe, full of spice and rich yellow fruits. Peach and pineapple flavors are lifted by zesty lime that cuts through the richness. Drink from 2017. The family also rents the 16th-century Massey château.
The Dundee Hills cuvée shows the tight, tart, higher acidity that is characteristic of the 2011 Pinots from the Willamette Valley. It spent 16 months in 45% new barrels and offers raspberry and cranberry fruit with grippy tannins and a mineral base. Drink now though 2025.
The dusty tannins dominate this firm and dry wine. With its new wood aging and its concentration, it is complex and dense. The ripe black fruit offers power and sweetness. The wine is likely to age well over five years or more.
The dynamic nose of this bottling from a longtime ranching family in Monterey County pops with black raspberry, candied pomegranate and rose petal aromas. Fresh red fruit as well as darker baked raspberry flavors show on the palate, which is lifted by white pepper touches.
The dynamic sisters that run this estate deliver a clean and territory-driven line of white wines. This easy Soave Classico opens with peach, pear, citrus and a touch of fragrant honeysuckle flower. It's pure and focused overall.
The eagerly anticipated first release from Maison Louis Jadot's Oregon project does not disappoint. Long time Jadot winemaker Jacques Lardière has put all his heart and expertise into this wine, sourced from a much-loved vineyard recently acquired by the firm. Concentrated raspberry purée comes through in both aroma and flavor, with laser focus. It's a magical combination of finesse, silkiness and strident youth, with 20 years of aging potential. Drink now through 2035.
The earlier release of Terre Rouge's two Viogniers, this one, in screwcap, is clearly the friendlier and more immediately accessible. It shows a pretty, fruity personality exuberant in almond, apricot and high acidity. Crisp, like a Sauvignon Blanc, it manifests its granitic beginnings in tasty ways.
The earlier tannins in this wine have softened considerably. Now it is dominated by ripe fruit. The wine is soft and jammy with attractive black currants and a layer of firm tannins underneath. Drink from 2022.
The earth, smoke, saddle-leather aromas and flavors are powerful and distinctive but probably not to all tastes. The lavish high-toast oak is nearly over-the-top, but a creamy mouthfeel and long finish tip the scales to the pleasure side. Complex and challenging … but not for those averse to the elements mentioned.
the earthiness in this wine comes from the Castelão in the blend. It has ripe red-berry fruits that are cut with acidity and meaty flavors. The wine is softly structured and ready to drink.
The earthiness of Syrah dominates the aromas of this blended wine. The structure is dense and solid with perfume that elevates the black, juicy fruits. It is still beginning to integrate, so expect this fine wine to  age for at least 4–5 years.
The earthy-smelling aromas of red berry and plum are snappy and rustic. It feels fresh, zesty and deep, with bright but basic tasting berry flavors that transition to chocolate and herb before the scratchy feeling finish. This is a good wine with moderate depth and complexity.
The earthy and leafy aromas are akin to Chilean Merlot. The plum flavors are attractive but there's also an indistinct berry/tomato taste that lowers the bar. A smooth, round, carefree wine better geared to casual parties than contemplative sipping.
The earthy aromas of Castelão show strongly. Complex, rich and juicy, this wine's tannins and black fruits vie amicably for dominance, and they promise good aging. It has a spice note and a firm structure, with a fleshy character.
The earthy aromas of this medium-bodied wine will not be to everyone's liking, but it follows up with very ripe fruit flavors and a smooth texture.
The earthy aromas suggest fresh compost, and wrap around ripe raspberry and cherry fruit that tastes like a fresh baked pie. The mouthfeel remains light, almost airy, with a nod to Beaujolais. Drink this over the next two or three years.
The earthy brick color and dry fruit aromas announce that this isn't a typical wine. The blend is Merlot, Callet and Syrah, and it hails from the island of Mallorca. The wine is a bit tough and angular, but the plum, raspberry and cherry flavors are tightly formed and fenced in by potent acidity and oak. Interesting but not for everyone.
The earthy intensity of herbaceous Sauvignon leaps out of the glass, giving a wine that's concentrated with citrus and green herbs. It's crisp at the end, with a hint of thyme that gives a peppery aftertaste.
The earthy nose does no justice to the full, ripe fruit on the palate of this rounded, rich wine. There is some phenolic bitterness that is not unpleasant around the edges and a smidgeon of sweetness balanced by orange zest.
The earthy spice character of this masculine but poised Pinot makes it a unique and stylish pick for red wine lovers. Flavors are balanced, the acids are in check and the finish is delicate but spicy. Overall, a nice wine with class.
The earthy, mushroomy bouquet on this Cava suggests a savory sauce. The palate is foamy and coarse, with flavors of barbecue sauce and citrus fruits.
The east side of the Russian River is home to some of the winery's best vineyards, and this wine exhibits the excellent structure, nerve and ripeness of all of their 2011 Pinots. It's forward but nuanced. Drink now–2017.
The easy-to-find Gnarly Head, a blend of 50% Zinfandel, 20% Merlot, 15% Cabernet Sauvignon, 10% Petite Sirah and 3% Syrah, is young and ready to drink.Its fruity nose and peppery spice tmakes it a full-blown crowd pleaser ready for backyard barbecues.
The easy joy of sun-drenched stone fruit is evident on nose and palate. The exuberance is only increased by a smattering of lively white pepper and savory yeast. A total joy.
The Edelgrund vineyard, along the northern slopes of Lake Neusiedl gives a powerful, structured wine. It layers dark tannins, an initially stern mineral character that needs time to soften. At the same time, the juicy black fruits and tight acidity offer a more fruity aspect. Keep for 4–5 years. Screwcap.