The wine has tannins and a dry core that is fleshed out with red-berry fruits. At three-years-old it is already maturing with a rustic edge as well as spice and berry fruits. This is ready to drink.
The wine has tannins and a firm dry texture. With bitter cherry and strawberry flavors, it is a solid wine that finishes with perfumed acidity. Drink now.
The wine has tannins and a stalky black-cherry character. With a firm texture and balanced acidity, the wine is developing although it is not yet ready to drink. Wait until 2017.
The wine has tempting aromas like marzipan and pineapple, generous fruit flavors and just enough acidity for balance. It's medium-bodied and feels bright and flavorful in the mouth.
The wine has the character of a perfumed Moscatel from Setúbal, but is in fact from Fernão Pires. It has a rich—never heavy—feel to it, flavors of caramel and smokiness from wood aging. Consider this as an apéritif, rather than as a dessert wine.
The wine has the correct texture and attractive perfumes for a delicate Riesling. The crisp apple and tight mineral flavors are light and floating. It's a surprising wine for the Lisbon region, but it works so well.
The wine has the firm tannins of the appellation, moderated by the black-currant fruitiness of the vintage. Spice and the dry structure will allow it to age well. With the same winemaking team as Château Lynch-Bages in Pauillac, it will age well. Drink from 2022
The wine has the firmness of a Pommard along with ripe fruits full of sweetness and acidity. That makes it structured and with a good future, while being totally fruity at the same time. Drink from 2015.
The wine has the lightness of the vintage. It has spice, red-currant fruits and hints of not-quite-ripe grapes. The wine is developing fast and will be ready from 2017.
The wine has the richness of the vintage while retaining a more stalky black-currant character. The smoky tannins and fruit are integrated, creating a wine that will be ready to drink in the next two years.
The wine has the right weight and power. It comes from a blend of different parcels, bringing out the complexity of the vineyards. Black fruits are soft and generous, supported by tannins as well as licorice and wood flavors. At the end, fresher red fruits show.
The wine has the typical Provence rosé color—a pale, elegant pink-grey. The flavors though are rich, full and powerful. It is packed with sweet ripe strawberries, very smooth and luscious.
The wine has toast, vanilla and pear flavors, still young and tightly closed. It needs several months to begin to open up and to show its intrinsic fruitiness and potential richness. Drink from 2015.
The wine has too much wood. Tannins and spice as well as toast are present, but not enough fruit.
The wine has very ripe fruit that leaves a jammy character. Merlot sweetness dominates and the wine seems unbalanced maybe the result of recent bottling.
The wine has weight and richness while also showing considerable acidity and dry tannic structure. It's firm, the fruitiness showing slowly through the mineral texture. It will be better in 2015.
The wine has weight and some richness as well as a lively mousse. The combination reveals depth of flavor, mineral acidity and a ripe lemon and apple aftertaste.
The wine has weight, and dense tannins at this stage. What does give it a hint of Volnay's generosity is the warm, full fruit that is behind the structure. It's obviously going to need at least three years to soften out into a more rounded wine.
The wine has weight, is warm and spicy, with bold fruit flavors. A fine wine from Angludet, it is ripe, the wood judiciously balanced, finishing with tight acidity.
The wine has weight, rich tannins and touches of spice. Acidity from the black currants and red berries shows through strongly, lending a juicy character to the aftertaste. This is not a wine for long-term aging, so drink from 2015.
The wine has weight, tannins and a firm structure. At the same time, its ripe black fruits are developing to fill out the structure and give an impressive wine. Hints of dark chocolate go with the juicy acidity to leave a wine that has several years to develop. Drink from 2021.
The wine has yeasty aromas although the fruit is all there. Red-berry flavors are cut with a tannic texture and enough acidity to balance. The wine will be better from the end of 2016.
The wine in this 100% Pinot Noir comes from one of the top villages in the Montagne de Reims. It is rich, structured and with a youthful character despite its nine years . It has berry and rich plum fruits as well as a dry core of acidity. Drink this ageworthy Champagne from 2019.
The wine inside this ridiculously heavy bottle echoes the same grandiose intentions: it's immensely powerful showing some signs of heavy-handed extraction. Black fruits are shot through with touches of pepper because of the alcohol. The wine is ready to drink now—dark, tannic and concentrated.
The wine is 100% Cabernet Sauvignon, and it brims with varietal notes of dryness, strong tannins and black currant and dark chocolate flavors. It's still shut down, almost undrinkable for the hardness. But it could age well. Begin investigating it in 2018.
The wine is 100% Cabernet, a combination of the winery's Palisades vineyard, in Calistoga, and Graveyard Hill, in Carneros. Strangely, it's not as good as either of those single-vineyard bottlings. It's too ripe, with stewed berry and raisin flavors that are almost Port-like.
The wine is 100% Sauvignon Blanc. It was largely fermented and aged in stainless steel, but there is some minor French oak influence,  bringing a subtle soft smokiness. The fruit itself is exotic  and complex, ranging from Meyer lemons, limes and green apple to guava and pear. Dry and acidic, it's a gorgeous wine to drink now.
The wine is a beauty. Dry, silky and pure in red cherry, raspberry, red currant and cola flavors, it was aged 16 months in 100% new French oak barrels, which give an appropriate measure of smoky caramel. With a sturdy acid-tannin structure, this supple Pinot classically exhibits the best of Anderson Valley terroir. Drink this in its flashy youth, over the next five years.
The wine is a blend of several vineyards in the Green Valley. It shows its cool origins in the brisk acidity and tannins, and the overall delicacy, so balanced and refined in the mouth. Bone dry and zesty, it conveys intricate flavors of cranberries, cola, persimmons and red cherries. It's beautiful now, and should develop well through at least 2020.
The wine is a blend of wines made by three highly reputed local growers, Vincent Ogereau, Yves Guégniard and Claude Papin, who all own vines in this walled vineyard. The result is a wine that is a distillation of the minerality and richness of Savennières. It is dry although it has just a touch of honey as well as spicy almond and pineapple fruit flavors. The wine should age, so drink from 2019.
The wine is a field blend of a mix of grape varieties planted at random in the old Douro tradition. It is both structured and fruity, allowing a splendid range of perfumes to come from the glass. Ripe and full-bodied, with a touch of wood-aging, it has a medicinal edge as well as layers of black fruitiness. It needs to age, so drink from 2016.
The wine is a little candied, with stewed cherry, brown sugar and cinnamon flavors, set off with good acidity. It's also a bit hot and oaky. Hard to see it aging, so drink up.
The wine is a little tough in texture, with chewy tannins and lots of mouthwatering acidity. Otherwise, this bone-dry Syrah has yummy blackberry jam and licorice flavors. It's ready to drink now.
The wine is a rich blend of Baga and Touriga Nacional that is ripe and juicy with solid tannins and generous black fruits. There are firm tannins that will probably always be a part of the wine along with acidity and black plum richness. The wood aging has helped to smooth the wine on the way, while still promising further development. Drink from 2017.
The wine is a serious Syrah that further establishes Kynsi's mastery of this variety, which is so hard to make into a complex wine. Drily tannic, it shows a fabulous range of flavors, among them blackberries, black cherries, chocolate-covered mints, licorice candy and plum jam, and even lighter, pastry notes of pecan sandy cookies. Might age for a while, but probably at its best now.
The wine is a typical, highly perfumed Sauvignon Gris. It has spicy lychee flavors and balanced acidity that produce a wine full of character and style. Poised and fruity, this delicious wine is ready to drink.
The wine is a velvet glove in an iron fist. The smooth surface of ripe fruits and rich blackberry flavors, masks the dense tannins that will allow this very great wine to age for many, many years. The acidity and the rich fruit combine with the fine dusty tannins. The wine will surely not be ready to drink before 2027.
The wine is aged one year in oak to achieve a soft mouthfeel backed by aromas of mature cherry, blackberry jam and exotic spice. The wine is extremely dense and rich—almost too much so— and delivers a powerful blast of cherry fruit on the close.
The wine is all about crisp juicy fruit. It has only the lightest texture—just apple and citrus acidity. Drink now.
The wine is all about firm structure and dense tannins. It is concentrated while hiding rich, generous fruits. It still needs to balance the structure with the fruit. For the future, it will be a rich wine full of power.
The wine is all about fresh apples and pears, with just a hint of smokiness and mineral texture. Crisp, with great acidity, it's ready to drink now, bright, full in the mouth and very fruity.
The wine is all about fresh fruit. Blackberry fruit jumps from the glass with its light tannins and lively acidity. The structure, with just a touch of dryness, is just right to support the boisterous fruit. Drink from 2017.
The wine is all about fruit and balanced tannins. It is juicy, so drinkable now, although with enough structure to promise good aging. Perfumed black-currant fruits show strongly. The wine shows how this chateau continues to perform reliably. Drink from 2020.
The wine is all about fruit with only a passing reference to tannins. Red berry flavors come with just a dash of minerality and a firmer, wood-aged core. Drink from 2016.
The wine is all about its ripe blackberry fruits. With a small proportion of Merlot (10%) in the blend to smooth the Malbec tannins it is rich, generous, and finely structured with a good future. Drink this dense wine from 2018.
The wine is all about juiciness and ripe fruit. It has a good balance between this fruitiness and the tannins, giving a wine that is open and generous. It is developing fast, so drink from 2016.
The wine is all attractive fruit and crisp acidity. The lemon and ripe apple flavors are fed through this acidity to give a great lift to the creamy texture. Drink from late 2017.
The wine is all fruit initially and then the firmer tannins kick in. It has a strongly tannic core that leaves the wine dry and tough after 12 months in barrel. The fruit weight should broaden the wine out, giving black fruitiness in the future. Drink from 2017.
The wine is all fruit with just the lightest tannins. It has great acidity, a lively red -ruit character and intense freshness. Drink this wine now.
The wine is all fruit, fresh red berries and refreshing acidity. The tannins are soft, rounded and generous, just supporting the fruitiness. The wine is ready to drink now.
The wine is all fruit, so fresh and crisp and light. Sliced apples and sharp lime juice are swirled around with so much acidity that the wine just dances in the glass. This is delicious and ready to drink.
The wine is all fruit: red berries and red currants bursting from the glass. The red wine used to give color has added an edge of tannic texture to the ripe fruitiness. In the house style of this producer, the wine is dry and crisp at the end. Drink now.
The wine is all fruitiness, with attractive acidity and almond and lemon flavors. Made to be drunk instantly, it has the lightest texture, white fruit flavors and a fresh, crisp aftertaste.
The wine is all green fruit, crisp and with a strong citrus element. Its light tangy texture lifts it easily and gives a bright character to an attractive wine. Drink now. This is one of 15 Bordeaux chateaus by Crus and Domaines de France.
The wine is all juicy fruit, black cherries with just a modicum of tannin to hold it together. It's fresh, ripe and immediately attractive. Ready to drink now, but with those tannins it should also age 2016–2017.
The wine is all juicy red-currant and berry fruits. With light tannins and a crisp edge the wine is fruity and ready to drink.
The wine is all richness—loaded with botrytis and concentration. With its balanced acidity and dried fruit flavors, it's ripe, gorgeous and developing well, if slowly. This will be a great wine, but wait until 2024 to open it.
The wine is all spice and ripe lychees, conveying a simple, fruity character that is rounded and medium sweet in character. It's ready to drink.
The wine is all spice and sweet fruits. It has a honeyed character that gives the wine softness while also showing a dry core. The wine is rounded now and ready to drink.
The wine is all structure and solid tannins, with a dry core and an earthy character that mask the red fruits. Let the wine develop a few months for this youthful excess to blow off. Drink from 2016.
The wine is all structure and tannin. It has a severe character with a dense, chewy texture. The wood aging has left a wine that has extracted licorice and black plum-skin flavors amid a dry core. To come around, it will need several years and will still be firmly structured; drink from 2018.
The wine is all tangy zesty fruit. With plenty of apple and grapefruit acidity, it is lively, textured and bright. Drink now.
The wine is almost mature. It has a minty edge with some firm tannins and plenty of balanced fruit and acidity. It benefits from the propitious conditions in this appellation during the difficult 2013 vintage and shows ripe fruit and a generous berry aftertaste. Drink from 2019.
The wine is almost salmon in hue, but don't let that put you off. Layers of ground cinnamon help provide balance to the broad, ripe flavors of melon, pear and stone fruit.
The wine is already attractively balanced with black currant and berry fruits well integrated into the firm tannins. As the wine develops, it will have spice and ripe fruits, topped with crisp acidity. Drink from 2018.
The wine is already showing signs of maturity; the color is edged with brown and the nose has earthy, tar aromas alongside the dark youthful fruit. Structure is soft and integrated, and the wine shows slightly less maturity on the palate where the fruit is more primary, but still a wine that should be enjoyed relatively soon.
The wine is always a blend of the winery's best vineyards in the northern, warm section of the valley, including Allen, Rochioli Riverblock and Williams Selyem's Estate. The 2012 is dry, tannic, delicately structured and mouthwateringly tart, with cranberry, raspberry, cherry, sandalwood and dried herb flavors. Enjoy it now and through 2018.
The wine is aromatic and fresh, although its herbal character doesn't quite fit with the rest of this crisp and fruity wine. It may improve, but at the moment it is not balanced or together.
The wine is at the balancing point between fruit and wood-aging flavors. Bright fruitiness is underpinned by old wood and old gold flavors. It's an open, generous Port with the fortifying spirit in evidence while still leaving fruitiness.
The wine is attractive with its ripe apple flavors and shot of lemon. It is off dry, with a fruity character that makes it a great apéritif wine. Drink now.
The wine is attractively fruity, its crispness balanced by round apple and pear flavors that give richness. It has a creamy texture, concentrated acidity and a finish that brings out lemon and lime.
The wine is balanced, full both of dried fruits and old wood and spice flavors. It is a rich wine, smoothly textured and with an attractive bite of acidity and brandy spirit at the end.
The wine is balanced, structured and with some fine ripe black fruits. It is dense in its fruitiness and tannins. Give it until 2019 before drinking.
The wine is balanced: it is firm with tannins and rich with berry fruits. It has a fine structure that will stand it in good stead as it matures. Drink from 2019.
The wine is beautiful—ripe with generous red fruits and with balanced acidity. It has concentration, juicy acidity and a smoky background. This is going to be an opulent wine, rich in tannins and in fruit. Drink from 2022.
The wine is beautifully balanced, poised between ripe yellow fruits and a tight, taut acidity and minerality. It shows roundness initially, then offers a long-term prospect of intense fruit and a strong structure. Drink from 2017.
The wine is blended with 10% Cabernet Sauvignon and 5% Merlot. Both bring their distinct contributions, the former in terms of firm tannins and black currants, the latter with a soft mellowness and suggestions of sweet red currants. The ripe red cherries seem to be all Cab Franc's. A layer of milk chocolate adds to the richness. Altogether, it's absolutely delicious and worth stashing in the cellar until 2015 or so. It's one of the best Cab Francs of the vintage.
The wine is bone-dry with acidity as well as fragrant fruitiness. Because it comes from the south of Champagne, it has enough ripe fruit to sustain and balance this really dry character. It's ready to drink, although holding until late 2015 will help it even more.
The wine is bone dry, with lots of mouthwatering acidity. The flavors are reticent but complex, suggesting sour blackberry candy and cherry skins, along with some firm tannins. Try aging it until 2017 to let it soften as much as it ever will.
The wine is both dense and fruity. It has fine tannins that are dark and concentrated. The berry flavors are balanced with acidity and touches of wood-aging spice. Give it until 2018 and consider opening for an hour before tasting.
The wine is bright and fruity with a youthful character of red-berry flavors. As this all calms down, the ripe fruit will show well, balanced by some firm tannins. Drink from 2018.
The wine is bright and fruity. It has crisp acidity and a light touch of citrus to go with the lively acidity. Its blend brings out the herbal flavor of Colombard with just a touch of honey from Gros Manseng. Drink now.
The wine is built with a tannic structure that gives density. Red fruits vie with the dry tannins and acidity to produce a firm wine that could still age another few months. Drink starting from 2017.
The wine is called 40 Barrels and every bit of those barrels is crawling on this Malbec-Cab blend. For starters, it smells more like hickory than fruit. Soon blackberry and prune aromas and flavors get into the game, but even then the back palate and finish are resiny. Some citric acidity in the center keeps it keen but raises questions about balance.
The wine is called “summer pleasure” and its fruitiness and crisp texture seem well-suited. Red cherries, strawberries and a fine line of acidity set the scene for this soft fruity wine. Drink now.
The wine is candied and sherbet-flavored. Acidity gives some freshness, but it feels artificial and light.
The wine is certainly dense and layered, showing waves of blackberries and cherries, sweet leather and Asian spice, olive tapenade and beef carpaccio, and sweet, smoky new oak. It's extremely complex, and should develop in the cellar, although not for a long time. Best now through 2010.
The wine is closed and dense, with dark tannins as well as smooth caramel flavors from wood aging. It reveals concentration, black fruits and rich, exuberant potential. Drink from 2016.
The wine is closed up at this stage, just showing structure and only hints of dark fruit. However, there is a feeling of power and a dense texture that need time to open up. The result is a wine full of potential, finishing with some juicy fruitiness.
The wine is closed, but has potential. At the moment, the wood and texture dominate, but there are signs of ripe apple and pear fruits that will come through in a few months. Wait until the end of 2014.
The wine is completely mature. With soft strawberry flavors that have melded into the rounded texture, this is a wine that has only the lightest tannins. Acidity and an attractive ripe fruit character make this a wine to enjoy now.
The wine is concentrated and structured. It has blackberry fruits that give weight as well as firm tannins both from fruit and from wood. As it develops, the wine will fill out with rich berry fruits and the tannins will soften. Drink from 2018.
The wine is concentrated with tannins that come from both the firm fruit and the wood aging. It is packed with blackberry flavors that come through the structure strongly. The velvet texture (that is just a hint at the moment) is going to bring out the richness of this wine produced with consultation from Michel Rolland. Drink from 2024.
The wine is crisp and as light as a feather. The fruitiness brings with it apple and pink grapefruit as well as warmer golden plums and a perfumed aftertaste. Drink the wine now.
The wine is crisp and lightly herbal. It has a good citrus edge that is filled out with warmer peach and currant flavors. There is a good tangy texture as well that gives an attractive bite. The wine is ready to drink.
The wine is crisp and mineral. It has zesty lemon as well as a tight texture and layers of acidity. It is ready to drink although another few months aging will make it even better when its softens out. So drink from late 2017.
The wine is crisp and shot through with acidity. That gives the black-currant fruit great intensity as well as a juicy character. The wine needs to calm down, so wait until 2018.
The wine is crisp with black currants and plenty of acidity. There is a smoky character to this wine that is still young and stalky. Drink from 2018.
The wine is crisp, bright with acidity and red-currant fruits. It has weight while also having an intensely crisp texture. Its aftertaste and rich texture are lifted at the end by a shot of citrus. The wine comes from the estate of a 19th-century family-owned chateau.
The wine is crisp, easy and keeps the palate refreshed. Light and fresh, this luminous Vermentino would pair with rucola and tomato bruschetta or mixed seafood appetizers.
The wine is crisp, full of red berry fruit and lively acidity, with a smooth texture. This is terrific as an accompaniment to a summer meal or as an apéritif. The finish is deliciously fruity. Screwcap.
The wine is crisp, lightly fruity with good acidity and a bright, tight texture. Apple and lime juice fruit flavors give a fresh, crisp aftertaste. Drink from 2015.
The wine is crisp, packed with grapefruit flavors and with a tight texture that suggests it could age. A tang and a steely acidity comes in behind the fruit and offers an austere aftertaste. Drink from 2017.
The wine is crisp, tangy and with plenty of grapefruit and lemon fruitiness. Its crispness and nervy texture are bright and refreshing. With fine acidity at the end, this is ready now.
The wine is crisp, tight, full of attractive acidity and citrus flavors. There is a mineral element to the wine that gives the texture a fine bite. It is fruity, bright with acidity and ready to drink.
The wine is dark and dense although with a sense of freshness provided by the blackberry fruit. There are spices from the wood aging and firm dry tannins. It is a concentrated wine that will be better to drink from 2017.
The wine is dark and tannic, and while it has a huge core of black cherries, the balance is off, suggesting that it won't age well. The alcohol feels hot and porty, with a chocolate-covered raisin finish. Drink up.
The wine is dark, deep, rich and dense. It has just the right wood element, black berry juice and a pure line of acidity. It is weighty for a 2008, while keeping the freshness.
The wine is defined by its power and dense concentration. It shows solid black fruits, plums, fig and licorice as well as dark tannins. It seems a little austere at this young stage and needs several years to flesh out.
The wine is dense and structured. It has concentrated red-berry fruits that are backed up by firm tannins as well as acidity. The wine is ripe, still young and with its structure, it will be better from 2017. The charity Hospices of Belleville owns land as part of its foundation, with the wines being made by Beaune negociant Joseph Drouhin
The wine is dense with both tannins and black cherry fruit. It has structure, some fine concentration and plenty of acidity to sustain the rich fruits. It is a rich wine and could age further, so drink from 2017.
The wine is dense with fine concentration and a solid dry tannin character at the back. It is full of black fruits and balanced acidity. Its richness reflects the quality of the vintage and its aging potential. Drink from 2022.
The wine is dense with great fruit and accompanying structure. With its dark ripe berry fruits and full tannins, the wine is powerful although with great elegance. It is stylish, full of complexity ready to age well. Drink from 2024.
The wine is dense with some fine concentrated fruit. Blackberry flavors give richness and sweetness which are topped with spice and layers of wood. Drink starting from 2018.
The wine is developing quickly. It has all the elements, with ripe cherry flavors and acidity along some firm tannins. They are all coming together easily and generously. The attractive, ripe wine will be ready to drink from 2022.
The wine is dominated by crisp, herbal flavors. With acidity, citrus notes and just a touch of spice, it's fruity and bright. Drink now.
The wine is dominated by extracted wood flavors. It is likely to soften, but not enough to allow the fruit to sing.
The wine is dominated by perfumed Malvasia. That gives the wine its deliciously scented apples and pears. The texture—lightly mineral—adds a piquancy to this ready-to-drink wine.
The wine is driven by its full and rich red fruits. The tannins are smooth, given a polish by the wood aging. It's structured, firm and ready to drink, with a solid future until 2020.
The wine is dry and firm with a serious amount of new wood and spice. That seems to have swamped the fruit at this stage. There is enough fruit weight there to develop as the wine matures. Drink from 2022.
The wine is dry and firm with solid tannins as well as blackberry fruit. It is structured, balanced by juicy acidity and oak-aging flavors. The wine comes from the slopes of the Côtes de Bordeaux about the small town of Cadillac.
The wine is dry and structured with firm tannins that are masking the fruit. It is a concentrated wine, firm and dense. Let this wine develop and wait to drink until 2019.
The wine is dry and surprisingly rich for a Vinho Verde. It has pineapple and peach as well as the more familiar citrus and green fruit flavors. With lively acidity at the end, the wine is ready to drink.
The wine is dry, although its soft and creamy texture it brings out a gently sweeter side. Acidity, apples, freshly squeezed lemon and a green herbal touch give complexity and a ripe aftertaste.
The wine is dry, and firm with tannins still masking the fruit. With its dark coffee flavor it has been heavily extracted and this needs to soften before the wine will be ready. Look for the berry fruits and acidity as the wine ages. Drink from 2017.
The wine is dry, concentrated, very much in the house style of this legendary brand. It has acidity as well as the rich dried fruits, with the tannins a force in the background. It is a style of LBV that could age well, with its structure and acidity. Drink now, certainly, but it will be an even better wine from 2020 or 2022.
The wine is dry, dense although with a fine fruity potential. Underneath the dry texture, the wine is full of black-currant fruitiness. The vineyard is managed by Jacques Chardat and winemaking by Grégory Dalla Longa. Drink from 2019.
The wine is dry, firm and initially tough. With its dry wood core, the fruit is not getting a chance.
The wine is dry, firm and with too many tannins for its own good. It does have hints of fruit along with spice and acidity. Shame about the over extraction that gives it a bitter aftertaste.
The wine is dry, laden with wood flavors rather than fruit. It has a hard over-extracted edge that will stay with the wine as it ages.
The wine is dry, soft, elegant and lovely, with full-bodied black cherry, currant, red licorice and cola flavors. It certainly is one of the best Syrahs you can buy at this price.
The wine is dull, without great character other than some light fruitiness and a hint of wood aging. Drink now.
The wine is dusty, dry with layers of fruit that are still developing. Blackberry fruitiness is embedded in the firm structure of this stylish wine. It has a delicious, juicy aftertaste. Drink from 2017.
The wine is earthy and somewhat rustic. There is fruit but it is spoiled by a spicy pepper edge. Chill this drastically.
The wine is earthy, leathery and leafy on the nose. In the mouth, hard tannins lead to a stalky tasting, lightly baked set of mature black-fruit flavors. Carob and raisin flavors along with rubbery tannins define the finish
The wine is easy-drinking, smooth and tasty, really needing no further aging to show its stuff. Polished tannins, round sweet fruit, plenty of baking spices and a chocolaty finish—what's not to like?
The wine is enormously ripe, a lip-smackingly fruity 100% Cab that seduces the palate with massive black currant, licorice, sweet date and cedar flavors. Yet it has a tannic astringency that suggests, although it does not require, aging. Should develop well for at least a decade.
The wine is equally sharp, with a spicy blend of Bordeaux grapes that show brambly berry adorned with highlights of pine needle and a thread of smoke. It would be no surprise if this aged quite well for up to a decade, but it's priced for near-term enjoyment.
The wine is extracted and hard. It has a tough character along with some bitterness.
The wine is fantastic, albeit tannic. It's not a gushy one to open tonight. The tannins have a dry astringency, but even so, you can taste fabulously ripe blackberries, black cherries and currants. This wine should begin to come into its own next year and hold for many years.
The wine is fat and fruity, a bold statement of red berries that burst from the glass. It's fresh while also rich and structured. It's not going to age further, so drink now.
The wine is fermented in steel tanks and aged for a few months in neutral oak barrels. The result is dry, tart and complex, with gooseberry, green grass and white pepper flavors, enriched with hints of golden mangoes and vanilla.
The wine is fine, fresh and crisp. It has balanced acidity and lively pink grapefruit fruit flavors that give the wine a good, clean, clear character. There is a juicy bright, refreshing aftertaste. Drink now.
The wine is finely integrated, bringing together ripe pear and apricot fruit flavors with fresh acidity. It is really only off dry, a wine for fish dishes rather than for desserts. The acidity at the end is refreshing and crisp.
The wine is finished at 1.2% residual sugar, but tastes bone dry. It's succulent and juicy, with floral aromas, stone fruits and hints of honeysuckle. Concentrated and dense, it is both bracing and long. The bottle was re-tasted on the second and third days after being opened and retained its crispness and vitality beautifully.
The wine is firm and dry, with concentrated tannins that are still masking the fruit. There is considerable structure here, along with acidity and a fresh layer of black currant. This is a wine that needs aging, drink from 2019.
The wine is firm and solid while also having a strongly juicy character, with weight, rich blackberry fruits and a spicy element. It's full-bodied, adding a touch of pepper to the mix.
The wine is firm and still structured. With wood, dense tannins and just the hint of juicy black-currant fruit, it needs time. From 2019, it should be a richer fruitier wine, always with a tannic core.
The wine is firm and structured although with enough fruit weight to give the wine a good potential for aging. Still full of young energy, it is going to develop balance.
The wine is firm and structured while still having fresh juicy fruitiness. Wood and fruit tannins give a dense core of dryness, leaving the acidity and red berry fruits still developing. From one of the best Premier Crus in Pommard, this will be best drunk after 2018.
The wine is firm and structured, showing more structure than fruit. It is solid, tight and with vanilla and blackberry fruits that are still behind the tannins. Probably this wine will remain firm, although the tannins should soften. Drink from 2018.
The wine is firm with a dry core of tannins and a dark structure. With a juicy edge of black-currant fruit, it also has good potential and richness. Drink from 2018.
The wine is firm with acidity and spice in tandem. It has a juicy character, although the acidity seems unbalanced with the rest of the wine.
The wine is firm with tannins as well as black-currant fruit. It does have a juicy edge that will develop well as it matures. Drink this potentially attractive wine from 2018.
The wine is fresh and crisp with a tangy texture that suggests a strongly mineral character. Slowly, a more creamy feel comes through, bringing out melon and pear flavors. Drink this attractive wine now.
The wine is fresh but developing well. It has spice, a richly fruity character and nice perfumed acidity at the end. With its juicy aftertaste it will be a fine wine to drink starting from 2017.
The wine is fresh with red berry flavors and a stalky tannic core. It's lightly perfumed, light in texture and ready to drink.
The wine is fresh, aromatic and so crisp. Made from Fernão Pires and Verdelho, it is ripe with apple flavors and tangy with orange zest. The wine is young, fruity and ready to drink.
The wine is fresh, fruity, still young and all the better for it. Red cherry fruits and a crisp texture gives a cool, juicy feel. It's not for aging.
The wine is fresh, its baked apple and green plum fruit cut with intense citrus. The vineyard, with its pure chalk soil, shows strongly in the minerality and steely texture of the wine, promising aging. Drink this complex wine from 2016.
The wine is fresh, so crisp and fruity. Its red currant fruit and lively acidity are rounded out by a caramel flavor that gives richness. The aftertaste though is dry and packed with fruit. Drink now.
The wine is fresh, stalky and showing its wood aging. It has a hard edge of tannins that are not quite ripe. Balancing with that is the black currant fruit and acidity that are crisp and showing a mineral texture. The wine needs to age a while, so wait until 2018.
The wine is from a premier cru that is off the main Serein river valley. It's tight and mineral in character, very crisp and crunchy. Bright apples and lemon juice cut through the tense texture to give a wine that is structured and needs to age. Drink from 2017.
The wine is from a tiny parcel (around an acre) of vines that are over 30-years-old. It is concentrated both with fine fruit and sweet acidity. Yellow fruits are cut with lime and green plums. A touch of vanilla gives the wine a full final aftertaste. Drink from 2017.
The wine is fruity and also textured. The acidity and dry tannin and wood flavors reveal a wine that will need to develop. It has weight and potential richness that will come out over the next couple of years. Drink this wine from 2018.
The wine is fruity while still being closed up and tight. That allows for hints of the apple flavors to come through while still retaining a nervy, steely character. Drink from 2016.
The wine is fruity with a stalky edge and bright black-currant fruit flavors. It is soft in character, fruity rather than structured, yet its acidity finishes the wine with a fresh lift.
The wine is fruity with acidity and just a touch of wood aging. It is bright with red currants and a lively bright character. Drink from 2017.
The wine is fruity with just the right amount of tannic structure. It has spice and some firm toasty wood flavors in the background. Let the wine open up and drink from 2017.
The wine is fruity, although it is flat, missing a fresh lift. It has spice and apple flavors, rounded in texture and with a bite of lemon zest at the end. Drink now.
The wine is fruity, although with a yeasty character that leaves a bready taste. It has acidity, ripe yellow fruits and the fruitiness may come to dominate although that is not certain.
The wine is fruity, bright and with cherry flavors. With its soft tannins and juicy acidity, it is a cru wine to drink young. The aftertaste is all fruit.
The wine is fruity, crisp and herbaceous. Everything is in place for an attractive, ready-to-drink wine, all fruit and with only a light texture.
The wine is fruity, tangy with spice. It has acidity to balance its sweetness with attractive open raisin and prune fruits. The aftertaste is crisp and rich with toffee
The wine is full and ripe, generous both in its black fruits and its tannins. It's rich, juicy and packed with berry fruits, a touch of wood and a mineral texture showing at the end. Drink from 2016.
The wine is full of acidity and with stalky fruit. There is a sharp edge that detracts from the otherwise fruity character of this light crisp wine. This is ready to drink now.
The wine is full of acidity as well as bright raspberry and red currant fruits. It has a light, fresh feel that's given added weight by firmer fruit tannins and a concentrated dry aftertaste. Drink from 2016.
The wine is full of bright fruit and acidity. It does still have a dry tannic core that gives it a firm character. The juicy acidity and crisp texture show it is still young. Drink from late 2017.
The wine is full of fresh fruits and crisp acidity. Alongside that, ripe plum skins and a mineral texture promise short-term aging. The old vines give concentration that adds a firm structure at the end.
The wine is full of fruit that's soft and smooth. It has a broad ripe texture that is subtly contrasted with the acidity and more zesty character. The wine is refreshing and fruity and ready to drink.
The wine is full of juicy acidity along with some attractive spice and light wood flavors. It is still developing and the fruit is too young, so give it until 2018.
The wine is full of ripe bananas as well as cherry flavors, very much in the style of a nouveau. It's soft and rounded, with plenty of fruitiness as well as soft tannins. The wine is ready to drink now.
The wine is full of ripe berries, red and black fruit flavors. Soft tannins are a subtext to the main fruitiness. Although the tannins are still dry, they will soften to give a fresh wine that will age quickly. Drink from 2016.
The wine is full of ripe yellow fruits that give a rounded, full character. Its texture is rounded, generous with a light touch of a more mineral, nervy character. The aftertaste keeps up the rich, full theme.
The wine is full of stalky black currant fruits and fresh acidity. A blend of Bordeaux-style grapes with Syrah, it is made to be drunk young and slightly chilled for the summer. Drink now.
The wine is full of the taste of superripe fruit. That gives a juicy character as well as the softest tannins. It is ready to drink.
The wine is full of the warmth of the Alentejo sun. While it does have a crisp and juicy side, it is the richness and concentration that makes it attractive. Black fruits and toast from the oak aging are balanced and cut through with acidity. Drink now.
The wine is hard, tough and dense. Its tannins are solid, dominant, extracted and cover any fruit. It is likely to remain dry.
The wine is herbal, structured, boasting the freshness of 2008. It has delicious fruit, very black currant and red berries, the acidity lacing right through. With wood aging still showing, it would benefit from three years aging.
The wine is impressive and packed with dense dark fruits. It comes from the showpiece estate of Madiran that was created by the iconic producer of the region, Alain Brumont. If this wine wasn't quite so intense, so overpowering and so alcoholic, it would be very great indeed. As it is, it will surely age and should not be drunk until 2020.
The wine is initially light and fruity. It then opens up to give a much richer character that involves ripe white stone fruit and intense acidity. It is dense, with a tangy edge that adds minerality to the complex mix. This is part of a series of wines named after the subsoil in which the vines are planted. The fine wine is ready to drink.
The wine is initially soft and then begins to show a more steely, mineral character. That gives structure as well as citrus and crisp apple skin flavors. Very tight at this stage, it needs to develop, so give it until 2015.
The wine is initially soft with melon and ripe pear fruit. Behind this fruity exterior, there is a crisper citrus character that is bright and light. It's a ripe wine, all fruit with a tighter, mineral aftertaste. Drink from 2017.
The wine is intensely rich and fresh at the same time. Still young and from super-ripe almost shriveled grapes, this is a wine to age. It needs time to develop, so wait until 2019.
The wine is juicy and rich. Its soft texture comes from fermentation in tanks that recycle CO2 to give a gentle extraction. The result is rounded, smooth, full of black fruits and with plenty of crisp acidity to finish.
The wine is juicy with intense acidity. Its red-currant flavor is consistent with this acidity. Tannins are firm and will soften. The juicy aftertaste gives the wine crispness.
The wine is juicy with soft tannins. It has elevated acidity as well as delicious red-berry flavors, along with touches of wood aging. It could age for another few months and will be better in 2018.
The wine is just off dry, with a soft tropical-fruit character. It has pineapple as well as lemon fruit, crisp acidity and dried apricot flavors. The wine is crisp at the end, and ready to drink.
The wine is King Estate's superpremium offering, made exclusively with organically grown grapes from the estate vineyard. Lush and earthy, it's got a lot of forward, tart berry fruit power, turns a bit soft in the middle, and sails away with a hint of heat and a lick of chocolate.
The wine is lean for the vintage, tight and with an austere structure. Its tannins and juicy red fruits are in the background. The aftertaste is dry and firm.
The wine is lean with austere tannins and plenty of structure. What is seems to be missing is the fruit potential. It will soften over time, although probably not enough.
The wine is lean, with acidity rather than ripe fruit. It is also tough with tannins. It could come round, although it will always be tough and extracted.
The wine is lean, with more acidity than fruit. It does have a tannin edge that gives it structure but the fact the wine wasn't aged in wood means it lacks any depth. Drink now.
The wine is light and crisp with lemon acidity and with a zesty bright texture. There is a touch of minerality and a clean lively aftertaste. Drink now.
The wine is light and fruity—properly crisp with attractive acidity. The red fruits shine through the light texture and touch of spice creates a bright wine full of final fruitiness.
The wine is light and instantly fruity. It has red fruits and soft acidity, giving an warm rounded aftertaste.
The wine is light but it also has very fine fruitiness and great balanced acidity. With a creamy texture and touches of yellow fruit as well as citrus, the wine is refreshingly fruity with great final acidity in a ripe rounded context. Drink now.
The wine is light in color and light in body. Red cherry fruits give freshness, although there is a burnt aftertaste. Drink now.
The wine is light, fresh and fruity. Red berry flavors come through strongly along with crisp acidity and the lightest touch of tannin. You can't miss the acidity at the end.
The wine is mature both in its orange-pink color and toasty flavors. It has fresh acidity, although that is less important than the almond and spice secondary flavors. Ripe and full in the mouth, this is a rich rosé with a soft, ready-to-drink aftertaste.
The wine is named after a raspberry plantation, and that's what it tastes like. Small wild fruit, with their extra taste of ripe flesh, are in the glass along with delicious acidity. The tannins and the wood are all at the service of the fruit.
The wine is neither very fruity nor fresh. It is clean with a crisp aftertaste although the character or the interest are not there.
The wine is noted as off dry on the back label, but you won't taste any sweetness whatsoever. It's tart, green, almost sour, with green apple fruit that hints at cardboard in the finish.
The wine is nothing but fresh cherries from vines grown on sandy soil. Light tannins and bright fruitiness are the wine's hallmarks, giving a crisp, lively aftertaste.
The wine is off dry, fruity and refreshing. It has lively citrus acidity as well as sliced apple crispness. The wine has the lightest prickle on the tongue, leaving a bright aftertaste. Drink now.
The wine is only just off dry, giving a wine that is deliciously crisp and fruity. Ripe apple and creamed pear flavors are lifted by balanced acidity. The fruitiness and the just off-dry character make this a wine that would be just as good as an apéritif as with food.
The wine is packed with fruit (including red berries) and attractive acidity. It has tannins that are still very present, although they are now supporting the bright fruitiness of the wine. It's almost ready to drink; just wait until 2018.
The wine is packed with fruit: blackberry and damson flavors that are given a great lift by the acidity. It has a spicy side to it, adding complexity and filling out the tannins. Drink this wine from 2018.
The wine is packed with toasty wood flavors that give it a bitter character. The wood masks the fruit although there are hints of black-currant freshness. The wine needs time to come together, so wait until 2019.
The wine is pale in color and very light in body, neither of which is a bad thing. You want some delicacy in a Pinot Noir. The drawback is in a candied simplicity to the flavors, which are of Lifesaver cherries and raspberries.
The wine is part of a series of single varietal wines produced at the estate. Dense and dark, this Syrah has rich black fruits, coffee and vanilla flavors, as well as concentrated spice. The wood aging is apparent while bringing smoothness to this ripe, full wine. Drink from 2018.
The wine is perfumed and full. It is so soft, missing tannins, and already easy to drink. Black fruits are super-ripe and generous. Drink now.
The wine is perfumed and so soft. It could make a good apéritif with its light texture and equally light acidity. Drink now.
The wine is perfumed with a crisp edge of acidity that is brightly attractive. There is a good mix of green fruits, citrus and riper apricot flavors. It's a refreshing, tangy wine that is ready to drink.
The wine is perfumed, dry and packed with tannins. It is densely structured and solid, with wonderful juicy fruit and acidity. The fine, ripe fruits are integrated with the acidity and fragrant aftertaste. This wine is still young, however, and will be better from 2017.
The wine is perfumed, fruity and ripe. A touch of spice from the fruit gives an exotic edge to the rounded, ripe and juicy flavors. It is full-bodied while still retaining a fresh edge.
The wine is perfumed, spicy with dense tannins. It has a hard-edged structure, tough with the ripe fruit still underneath. Vines are an average of 14 years old.
The wine is powered both by its tannins and by its great fruit. Dark and dense both in the structure and the black-plum flavors, it is very fine wine– juicy and ripe. This is a serious wine with a great future. Drink from 2026.
The wine is powerful with fine tannins and concentrated black fruits. The dense texture is lifted by the acidity and beautiful fruit of the vintage. The tannins are dusty, tight and surrounded by beautiful fruit and acidity. This, the second wine of Montrose, will develop surely over the next several years. Drink from 2024.
The wine is pretty basic, with buttered toast, vanilla bean, brown sugar and juicy pineapple and orange flavors.
The wine is produced from a 15-acre parcel of 60-year-old vines. With concentration as well as juicy acidity, the wine is structured and needing to age for a few months. Red currant and berry fruits are shot through with a mineral aftertaste. Drink from 2018.
The wine is produced from old Alicante Bouschet and Sousão vines both of which contribute to the dark, almost black color. It is concentrated while with considerable acidity, tannins and a mouth- tingling juicy black currant character. The wood-aged, spicy wine needs to age much longer to even begin the round out, so don't drink before 2018.
The wine is pure fruit, deliciously perfumed and with a rounded ripe character. It has acidity and structure although these are just supports for the bright fruits. The acidity at the end will allow it to age further, so drink from 2019.
The wine is quiet at first, but with patience, some red apple and pear skin shine through. The flavors surround yellow fruits, between citrus and melon, presented with a bright, nearly biting acidity.
The wine is quite tight in character, but shows some richer potential. It is generous, full-bodied and packed with apricot and apple skin flavors. Give it until 2015.
The wine is redolent of bright blueberry and cherry with a tonic, youthful berry feel in the mouth. This easy blend of Cabernet Sauvignon (60%), Syrah and Cabernet Franc would make the perfect companion to pizza or pasta.
The wine is refreshing and unoaked, allowing pure fruit flavors to star, and the brisk acidity is just about perfect. A splash of Muscat Canelli brings a rich orange-honey note to Sauvignon's typical lemon and lime flavors.
The wine is rich and concentrated for a Muscadet. With intense fruits and acidity, it is deliciously fruity and crisp. There is a tangy texture that gives the wine zest and minerality. The aftertaste is so fresh and zingy.
The wine is rich and dense. It has plenty of black fruits although it does suffer from some bitter extraction notes. There is power here, with high toast flavors and a dark, spicy character. The final taste of pepper comes from the high alcohol percentage.
The wine is rich and full in the mouth with ripe fruit from the deep clay soil of this premier cru. It is beautifully concentrated and ripe. The fruit is so crisp and juicy that this yellow and white-fruit flavored wine could be drunk now. That would be a shame, because it will be even better from 2018.
The wine is rich and full of ripe white and citrus fruits. It has a sense of concentration from the tense mineral fruitiness and full mouthfeel. This wine is still a little young and will be better from the end of 2017.
The wine is rich and packed with ripe black fruits. The firm tannins are comfortably cushioned by the ripe texture. This is young, although developing well. Drink this wine, with its fine potential, from 2019.
The wine is rich and packed with superripe blackberry fruits. While there is acidity to keep the wine crisp, it does have a heavy feel to it from the high alcohol that also brings a pepper edge. Drink from 2018.
The wine is rich and ready to drink. With red fruits and warm tannins, it is a ripe wine that has a light structure and balanced acidity. It is already an easy wine—fruity and soft at the end.
The wine is rich and ripe, revealing purity of fruit as well as prominent new wood flavors. Otto Rettenmaier, whose cellar is full of wooden cuves named after opera stars, now operates in a biodynamic way and that seems to give an intensity of flavor as well as lusciousness and opulence. Drink from 2010.
The wine is rich and soft with some fine tannins. It has red fruit and blackberry flavors along with juicy acidity. Lightly structured, it will develop quickly and should be ready starting from 2017.
The wine is rich and spicy with layers of dried raisin and prune flavors along with a light touch of acidity. Its ripe fruit is tempered by the bite of spirit that gives the wine a lift as well as adding extra richness. On the dry side of Ports, it is made to be drunk now.
The wine is rich and still shows firm tannins, along with full-bodied blackberry fruitiness and a tight, crisp texture. It's solid and concentrated, full of juiciness at the end. Drink from 2016.
The wine is rich with a dusty tannic character. It has black-currant flavors that are packed with both fruitiness and balanced acidity. The organic grapes give a pure line of ripe fruits that are going to integrate well with the tannins. Drink starting from 2018.
The wine is rich with layers of wood aging and ripe tropical fruits. Pineapple and peach dominate, cut with some attractive lime acidity. Full of the fruit of the vintage with a texture of serious intent, the wine is tight, tangy and likely to age well. Drink from 2022.
The wine is rich, accenting tropical-fruit flavors as well as concentrated acidity. Its spice and tangy character are part of the wine's intensity. This superripe wine is still on the young side and will be better from 2018.
The wine is rich, bringing together two great white grapes. Both give the ripe smooth texture, while the Alvarinho also brings in its crisper charms. Pear and green-plum flavors dominate this intense and concentrated wine. Drink from late 2017.
The wine is rich, complex, softly creamy, but at the same time dry. It has a wine-like weight, a full mouthfeel of puréed apples and white currants, finishing though with mineral acidity.
The wine is rich, exuding ripe black fruits as well as dried prune. It balances the fruit with some firm tannins that will allow the wine to age for a few years. For now, it is opulent, finely balanced, and leaves a fine perfumed aftertaste from the Touriga Nacional in the blend.
The wine is rich, firmly textured with layers of strong, dusty tannins. It is drily structured although the bright black currant fruit is developing well. Refreshing fruity acidity marks the end.
The wine is rich, from its dark color through the olive, chocolate and plum aromas to the thick, fruity mouthfeel. It's also more tannic than many bottles now on the market. You can solve that by drinking it with big foods like roasts. This substantial wine won't age, though, so consume in the next few years. —S.H.
The wine is rich, full in the mouth and delicious. With its creamy texture, baked apple flavors and sprinkling of spice, it's a dense and ripe wine that could be drunk now, but which will be better in 2016.
The wine is rich, full in the mouth but finely balanced. It has retained plenty of freshness, the white fruits aromatic, mineral and stylish. The ripeness gives an opulent style that leaves a powerful aftertaste. Drink from 2018.
The wine is rich, full of berry fruits that are also touched by damsons. It has spice, some toast and a smooth texture. Plenty of jammy fruit indicate good potential. Drink from 2016.
The wine is rich, honeyed and full of ripe marmalade and apricot jelly flavors. At the same time, it has the fine shot of acidity and crispness that gives Jurançon its elegance and individuality. This is delicious to drink now, although it would be much better to wait and drink it from 2019.
The wine is rich, medium sweet and intensely aromatic and spicy. A spicily hot character derives from the pepper, bergamot and cardamom flavors. At the back are a firm structure and tropical fruits. Age this wine and don't drink before 2017.
The wine is rich, possibly too rich with its dark tannins and tarry character. While there are plenty of black plum fruits, there is also some bitter licorice that comes from extraction during winemaking. Considering its age, it is likely this character will remain. The wine is ready to drink.
The wine is rich, ripe and fruity with good acidity as well as a bite of spirit and old-wood aging. It is well balanced, keeping the freshness of a 10-Year-Old while also showing good signs of its wood aging. Just what a 10-Year-Old should be.
The wine is rich, ripe with delicious red fruits and a touch of attractive acidity. The aftertaste is soft, full and fruity. The wine comes from the small appellation of Coteaux Varois in the heart of Provence.
The wine is rich, showing toast as well as apricot and peach flavors. It's full-blown, right up front with fruitiness and rounded texture. Drink now.
The wine is rich, solidly tannic with a dry core. It has the dense color associated with this grape, more normally found in Bordeaux. There are juicy black elements and balanced acidity, with a dry core that makes for a firm wine. Drink now.
The wine is rich—a beautiful blend dominated by Bandol's own Mourvèdre. The grapes gives both structure and a perfumed character to this ripe full wine. With acidity and layers of red fruits, it is worth aging. Drink from 2018.
The wine is richly textured and full of ripe fruits. Crisp acidity contrasts with the warm yellow-fruit and ripe red-apple flavors. It is already a refreshing crisp wine with a fine dense texture. Drink from late 2017.
The wine is ripe and bone dry. It has a tight structure, mineral texture and intense acidity. There is a bitter edge in this young wine that will blow away as the ripe white fruit asserts itself. At the end, there is a touch of honey.
The wine is ripe and creamy with a toasty vanilla character. With spice and juicy fruitiness, it is smooth and ready to drink. The aftertaste, with its zesty texture, gives the wine final complexity.
The wine is ripe and fat. It has apple and pear flavors along with a smooth texture. Mouth-filling and dense, the wine seems heavy.
The wine is ripe and firm with great concentration. It comes from old vines in this southeast-facing vineyard. Rich and full of white stone fruits that are cut with citrus, it is a wine to age. The aftertaste has spice and strong minerality. Drink this wine from 2019.
The wine is ripe and fruity with peach and apricot flavors and a soft generous texture. It does have a citrus touch which gives a crisp edge to this otherwise warm wine. Drink now.
The wine is ripe and full of blackberry fruits. It has serious tannins still although these are well balanced by the fruitiness. The firm structure and wood aging flavor will soften over the next few years. Drink from 2020.
The wine is ripe and juicy with some smoky tannins in support. It has a finely perfumed character although the touches of extraction give it a bitter edge. That should blow by, leaving an attractive, fruity wine.
The wine is ripe and opulent. It has a soft texture that is filled out by the rich peach and creamed-pear flavors. With just the right acidity and flinty texture to balance this fruit, the wine is now ready to drink.
The wine is ripe and packed with fruity Merlot. It has a dense structure and an opulent character that gives the wine considerable richness. The firm tannins are cushioned by all this fruit. It does have high alcohol, but the final acidity ensures that the wine remains crisp.
The wine is ripe and perfumed. It suffers from high alcohol that comes through in the peppery edge to the otherwise full-bodied black fruits. The wine is balanced, now mature and with an intense juicy aftertaste.
The wine is ripe and perfumed. Mint and sweet eucalyptus aromas are followed on the palate by ripe tannins and strawberry fruits. This is an attractive wine that will be ready to drink from 2018.
The wine is ripe and rounded, full of red cherry and raspberry flavors. It has weight and enough richness while not losing its acidity.
The wine is ripe and smooth with a fine balance between acidity and the red fruits. It is light on tannins, concentrating on the fruitiness. The aftertaste with its spice is dense and ripe. Drink from 2017.
The wine is ripe and smooth, with rich if still dry tannins. Its juicy black fruit and acidity are balanced with a structure that will allow it to age further. Drink from 2019.
The wine is ripe and soft with a body of tannin that sits uneasily within this jammy character. The blend (Merlot 75%, Cabernet Franc 25%, Malbec 5%) was aged 30% in barrel and 70% in stainless steel tanks. It is unbalanced and likely to remain so.
The wine is ripe and soft with black-currant acidity and gentle tannins. There is a firm structure behind the jammy fruit flavors, enough to give the wine support. It is ready to drink.
The wine is ripe and soft, with a style that is more towards tropical fruits. So apricots, ripe pears are cut with crisp acidity. The wine is tangy at the end with orange zest flavors. Drink from 2017.
The wine is ripe and very full in the mouth. With tannins that are enveloped by rich black fruit, it is already drinkable. Dense plum and strawberry flavors are generous, with a touch of pepper. It is ready to drink.
The wine is ripe and warm with generous red-berry fruits and touches of spice. The wine is rounded, full of fruitiness with a layer of tannins that is nicely judged to give support and breadth to the fruit. Drink from 2019.
The wine is ripe with a fine mix of generous fruits and layers of toast. It is an opulent wine, full of fruitiness and with a crisper side from juicy acidity. Produced from 48-year-old vines, it has some fine concentration that gives the wine extra richness. Drink from 2017.
The wine is ripe with apple and creamed pear flavors. It is warm, rich and missing acidity. There is an attractive almond and spice character to this ripe wine. Drink now.
The wine is ripe with attractive acidity. It has plenty of red fruit, a smoky tannic structure and a perfumed aftertaste. With the fruit ready to burst through the tannins, it will be ready to drink from 2017.
The wine is ripe with its stalky black-currant fruit filled out and given a rich character by the warm red-plum juiciness. It is still young and its youthful tannins still prominent. Give this until 2019 before drinking.
The wine is ripe with juicy black-currant fruits and balanced acidity. It has some spice from the wood aging, just enough to smooth out the bright fruitiness. Drink this attractive wine from 2017.
The wine is ripe with lime and lemon flavors. It is textured, full of fruit and with a good touch of minerality and concentration from the old vines. There is a good cut of acidity to give the wine its proper freshness. Drink from 2017.
The wine is ripe with red-cherry and plum flavors and plenty of acidity to balance. It is a rounded wine, generous with fruitiness and with a touch of tannin at the end. This is a fine village wine from this attractive appellation.
The wine is ripe with rounded black-plum fruits over the toasty flavor. It has structure certainly, although this is already integrated into the juicy character of this attractive wine. Drink now.
The wine is ripe, balanced and likely to be ready to drink soon. With its plump fruitiness and texture, it is a full wine. Rich red-berry fruits are gently balanced by acidity and supported with a light layer of tannins. It will be very drinkable from late 2017.
The wine is ripe, dense and with fine layers of green fruits, grapefruit and acidity. The flinty texture is still strong in this young wine which bursts with youthful fruitiness. It is going to develop well into an impressive wine. Drink from late 2018.
The wine is ripe, full in the mouth while also having an attractive lightness. With flavors that include candied strawberry, red currants and tight acidity, it's a wine that needs food. Drink now.
The wine is ripe, full of black-cherry fruits and with a substantial tannic core. At the same time, it does have the lighter style normally associated with red Pinot Noir. The aftertaste is ripe, fruity and rich with fruit. Drink from 2018.
The wine is ripe, full of the Alentejo warmth while still having enough smoke and spice flavors to paint a contrast. The acidity and the full aftertaste give a rich finish.
The wine is ripe, full with red currant and raspberry fruits and some attractive acidity. A blend of Touriga Nacional and Merlot, it is soft, fruity and needs drinking fast before it fades.
The wine is ripe, generous and lightly structured. Black currant and black plum fruits surround a dry core that gives texture. It's not for long-term aging.
The wine is ripe, rich with full apricot and red apple fruits. It shows a creamy wood-laden character that is spicy and toasty. It's very ready to drink.
The wine is ripe, rounded and with fine rich fruit. Its structure is balanced with the blackberry fruits, giving density as well as fine acidity. Drink this well-made wine from 2018.
The wine is ripe, soft and generous. It has a fine balance between spice and rich white and green fruits. Lightly structured with a herbal edge and with pepper, it is still young. Drink this fine wine from 2018
The wine is ripe, soft and spicy. It has a rustic feel, disclosing earthy aromas and almond and spice flavors. Light acidity keeps the wine fresh, although already it is showing signs of maturity. Drink now.
The wine is ripe, still young with its fresh fruits and acidity. The elements are all there to produce a dark and dense wine that has fine structure. It's a complex blend of Alfrocheiro, Syrah and Touriga Nacional, all of which will allow the wine to age over a good few years. Drink this impressive wine from 2017.
The wine is ripe, weighty and full of fruit. Its tannins are already softening into the blackberry flavors. The sole question about this wine is the excessive wood aging that has given a burnt edge. Hopefully, this blend of 50-50 Cabernet Sauvignon and Merlot will assert its natural fruitiness. Don't drink before 2020.
The wine is round and full in the mouth. The acidity gives a fresh character to the ripe caramel flavors that shine through the light texture. It is a wine that needs food, with its lively acidity giving a dry, mineral aftertaste.
The wine is round, full in the mouth and rich. With yellow fruits as well as red apple flavors, it's ripe without missing out on a more steely, cool and herbaceous backdrop. Drink now.
The wine is round, soft and ripe with attractive lightweight tannins. Plum fruit flavors are right up front. It's rich while remaining easy and drinkable now.
The wine is rounded and fat with an oily texture. Its ripe apple and rich pear flavors only allow a small place for the acidity and crisp texture. It comes across as full bodied, rich and easy to drink now.
The wine is rounded and rich, balancing some signs of mature toastiness with ripe white fruits and citrus. A tight, citrus character gives a tense structure, mineral and chalky. Typical of Paillard's wines, the bubbles of the mousse are tiny, the result of lower pressure in the bottle.
The wine is rounded and soft with attractive berry fruits and wood aging. It's fruity with juicy acidity, black currant freshness and a dry core that will allow it to age 2017–2018.
The wine is rounded, perfumed and fruity. It has touches of spice and toast from the wood aging, giving a firm background to the ripe black fruits. It is a generous wine that is ready to drink.
The wine is rustic, full of barnyard flavors and tannins. The fruit doesn't come through at all.
The wine is rustically spicy, peppery and briary, with sandpapery tannins, but hey, it's Zinfandel, not Cabernet, and it's a really good one. Dry and brawny, it shows rich wild berry, tobacco, tabasco and carob flavors, and will pair well with game, beef tamales or mushu pork.
The wine is seriously structured for the vintage: that means a wine that is full of tannins, dark and firm. It has concentration and black fruits, shot through with acidity. Drink this dense wine from 2018.
The wine is sheer fruit, apples and pears with a touch of apricot juice. It is ripe with a fine texture that brings out a steely edge and refreshing citrus flavors. The wine is ready to drink now until 2020
The wine is simple but satisfying, with blackberry and oak flavors. It would be an easy-drinking wine at parties.
The wine is simply crisp red-berry fruit. It has red-currant and wild-strawberry flavors along with intense bright acidity. It's an attractive Pinot Noir, ready to drink now.
The wine is slightly off dry, with an attractively perfumed character from the Moscatel Roxo in the blend. Its acidity and ripe strawberry fruit are warm and smooth with just the lightest orange-peel zest at the end. Drink now.
The wine is smoky and toasty. It is extracted with bitter coffee flavors that dominate the fruit. Too much burnt wood will leave little room for fruitiness.
The wine is smoky with plenty of toastiness. At the same time, the bright red fruits are right up-front to give the wine its crispness and acidity. Drink this wine from 2018.
The wine is smoky, with black currant-fruits and a core of dry tannins. Those tannins are probably not going anywhere much, so while the fruit and acidity will soften, the wine will always be dry.
The wine is smooth and creamy, its acidity just pointing up the ripe apple and pineapple fruit flavors. It does have a crisp citrus edge that just freshens the aftertaste. This is a wood-aged wine, the toast giving a light spice and nutmeg character. Drink this attractive wine now.
The wine is smooth and ripe. Generous and already balanced between tannins and black fruits, it is a rich wine that will develop quickly. Drink from 2019.
The wine is smooth, ripe and deliciously creamy in texture. It has apricot as well as citrus fruits, fine acidity and a stylish, crisp aftertaste. The wine finishes with a flourish of pepper and spice.
The wine is smooth, soft and bland. The fruitiness and light acidity give it a crisp edge to what is otherwise a lightly textured wine. The strawberry fruits bring out a gentle aftertaste.
The wine is smooth, soft and juicy. It has a fine balance, ripe with berry fruits and light with acidity and a easy-going texture. The oak aging has served to smooth any tannins, leaving a wine that is ready to drink.
The wine is so fresh, bright and crisp. It has great acidity that comes from the lively red berry fruits. The tangy aftertaste and breezy acidity make this a great apéritif style for the summer.
The wine is so light and pale in color, it just hints at fruitiness. It seems as if by taking out the color, the producer has also taken out the flavor. The wine is drinkable, but bland.
The wine is so pale in color, you could read a newspaper through the garnet hue. That suggests its silky and delicate texture. The flavors are classic Sonoma Coast, suggesting perfectly ripe raspberries and strawberries, persimmons and cola, with a rich jacket of smoky sandalwood. You can enjoy this lovely Pinot Noir now, and it will age interestingly through 2024.
The wine is so soft that only the light wood flavors give it shape. It is smooth with red plum fruits that are rounded and sweet in style. Acidity seems to be an afterthought. Drink now.
The wine is so soft, with a fruit-candy flavor as well as lemon sherbet and some attractive touches of acidity. The wine is ready to drink.
The wine is so young, it almost has a prickle on the tongue. It is very fresh and still rather tight with acidity and crisp berry fruits. Wait until 2015 for this fruity wine to settle down and open up.
The wine is soft and creamy. Made from fruit grown in the Mâcon region, it is ripe and with a good balance between citrus and melon flavors. The acidity and the attractive fruitiness have produced a wine that is ready to drink.
The wine is soft and fruity with attractive red cherry favors and light acidity. It's smooth, round and ready to drink, with lively acidity and a touch of tannin on the finish.
The wine is soft and fruity with hints of honey as well as mango and peach flavors. It is lightly perfumed leaving room for a crisp aftertaste. Drink now.
The wine is soft and fruity. Red berry and cherry flavors have a hint of banana as well as the layers of crisp acidity. Drink this fresh wine now.
The wine is soft and gentle, with hints of strawberry fruits and freshness. It's light, but has a crisp and spicy aftertaste.
The wine is soft and gently fruity. With wild strawberry flavors and balanced acidity, this is a wine that floats easily. The aftertaste is lightly perfumed, with herbal hints. Drink now.
The wine is soft and lightly textured. It has fruit with ripe apricot and white peach flavors that are lifted by the bright citrus aftertaste. The wine is ready to drink.
The wine is soft and open. It has some bright citrus and creamed-apple flavors that give it a ripe character. The wine is juicy, fruity and ready to drink.
The wine is soft and ripe. Generous blackberry fruits and a smooth texture from wood aging give this wine its richness and open character. Hints of vanilla and spice add to the perfumed aftertaste. Drink from 2019.
The wine is soft and ripe. With delicious yellow fruits, a soft texture and just enough lively acidity, it is rich and fruity. There is an attractive orange zing at the end.
The wine is soft and rounded, with red fruits that are lightly sweet and balancing acidity. A rich wine, it's ready to drink.
The wine is soft and rounded. With creamed apple and pear flavors over touches of wood, it is a toasty wine in a generous style that has made Meursault popular for many years. Fruity and ripe, the wine will be ready to drink from 2018.
The wine is soft and smooth with yellow fruits and a light texture. It is ripe, generous balancing fruit against the rounded perfumed structure. The wine is ready to drink.
The wine is soft and warmly ripe with simple raspberry fruitiness. It has a touch of crisp acidity to keep it in order and to help its refreshing character. Drink now.
The wine is soft with a fine touch of tannin and some stalkiness. It has black currants that are ripe while remaining crisp. The wine is easy, accessible and ready to drink.
The wine is soft with a flinty edge that gives it structure. There is a juicy character to this clean crisp wine that reveals itself in the apple, lime and grapefruit flavors. The wine is young, although very ready to drink.
The wine is soft with a lightly toasty character to go alongside the bright acidity. Its grapefruit and gooseberry flavors are right up front, giving a fruity aspect to the steely texture. Drink from 2018.
The wine is soft with a toasty spicy character. That balances with the ripe berry fruits that are just on the stalky side of smooth. Drink this wine, with its fruity 70% Merlot, now.
The wine is soft with a warm caramel and spice character. That contrasts easily with the red-currant fruits and lemon zest acidity. It is a clean fruity wine, ready to drink now.
The wine is soft with caramel and vanilla flavors and ripe sultana tastes that give a rounded character. It has enough fresh acidity to balance the sweetness. The aftertaste has spice, wood and a crisp berry taste.
The wine is soft, a gentle meander through the flavors of Sauvignon Blanc without any shocks. It has an attractive, rounded texture, with shots of acidity that complement the apple skin and pear flavors. Drink now.
The wine is soft, and full of fruit with attractive spicy black currant flavors. Dominated by the rounded Tinta Roriz, it is an easy wine to drink young.
The wine is soft, creamy and ripe. It has white fruits and just enough acidity. With its lightly perfumed character, apricot and green fruits in balance, it is ready to drink.
The wine is soft, fruity and immediately accessible. Red-berry fruit and balanced acidity are paired with red cherry and soft tannins. The wine is juicy and will be ready to drink from late 2017.
The wine is soft, fruity and only light in texture. So although there are tannins, they are surrounded by superripe fruit. There is a touch of pepper from the alcohol that gives a burning sensation. Drink now.
The wine is soft, fruity and opulent, with apples and a touch of melon. It also has the fine Chablis steeliness that gives a crisp edge to the warm, ripe and rounded fruit. It still needs time to bring out the full fruitiness. Drink from 2017.
The wine is soft, fruity and ready to drink, with attractive fruitiness, soft acidity and a touch of wood. With a crisp aftertaste, it offers freshness as well.
The wine is soft, fruity and with its light tannins and fresh red berry fruits, it is ready to drink. The aftertaste has a fresh, bright finish. Drink now.
The wine is soft, gently herbaceous and fresh. Grapefruit and gooseberry flavors are bright, steely and fruity in this clean wine that's ready to drink.
The wine is soft, just juicy and with little in the way of concentration. Barrel-aged for 12 months in one-third new oak, it is attractive and ready to drink now. Vines are planted on limestone and clay above limestone and iron schist subsoil.
The wine is soft, light and stalky. It is made to be drunk young with its fresh red berry fruits, acidity and only a minimum of tannins. Drink now.
The wine is soft, lightly textured and perfumed. It has yellow fruits and ripe pear flavors along with a touch of ginger and spice. The wine is ready to drink.
The wine is soft, rich, and full of generous yellow fruits that are layered with wood. It is spicy and ripe, with acidity to match the generous opulent fruits. Delicious, rich and full bodied, the wine is ready to drink.
The wine is soft, ripe and fruity with fine tannins and plenty of red-berry fruit flavors. Structured and spicy, it will develop well into a concentrated ripe wine. Jean-Michel Baudet's Blaye estate vineyards were the first to be certified sustainable by Terra Vitis. Drink from 2018.
The wine is soft, ripe and fruity. With a smooth line of tannins, it is open and full of black currant and berry flavors. The acidity gives a fine lift at the end. Drink now.
The wine is soft, round and full in the mouth, with balance between fresh citrus and ripe melon and pear fruits. The acidity gives a great lift, adding to the steely texture and final burst of fruit.
The wine is soft, rounded and lightly perfumed. A smoky character brings out ripe cherry fruits and a soft texture. Spice and acidity contrast with each other at the end.
The wine is soft, rounded, showing light acidity and fresh fruit. Melons and pears dominate the ripe flavors, with a touch of almonds and rich aftertaste.
The wine is soft, showing ripe apple fruits, pears and apricots, with fresh acidity. It's light, but has a strong sense of texture and minerality. It's ready to drink but will be better early in 2015.
The wine is soft, smooth and full of rich berry fruits. The blend of Aragonez, Trincadeira and Alicante Bouschet gives a warm southern feel: ripe wine, sunshine and soft tannins. Wood aging has smoothed the bold fruits and created a full generous aftertaste. Drink now.
The wine is softening already, bringing out ripe red berry fruits that have taken over from the tannic structure. It makes for a delicious, gently structured wine that will age relatively quickly. Drink from 2016.
The wine is spicy and laden with wood. It has an extracted character that produces chocolate and bitter coffee flavors. The fruit is hard to find at this stage.
The wine is spicy and with toasty wood flavors. It has acidity and red fruits that are still developing. As the wood becomes better integrated, it will become rich and fruity.
The wine is spicy with a fine tang of spirit and wood to give it a real tawny character. Acidity is there as well for the lift at the end. It is mature while keeping its dried fruit flavors and a rich aftertaste.
The wine is spicy with strong wood flavors. That contrasts with the blackberry fruitiness and fine acidity. It should be well integrated and ready to drink from early 2018.
The wine is spicy, fruity with soft tannins and plenty of ripe red berries. Its dry core gives it shape along with a firm anchor for the generous fruitiness. Drink now.
The wine is stalky with a green element that suggests underripe fruit. Black currant competes with burnt flavors that will soften as the wine ages. Drink from 2017.
The wine is stalky with tight tannins and just a touch of spicy wood. It has acidity, bitter cherry fruits and structure. Drink now.
The wine is still austere, with dry toastiness. Black fruits emerge from the structure, showing a severe character although one with potential. It will develop into a powerful wine, solid and firm.
The wine is still firmly structured and dark. Tannins dominate what will become attractive red-berry fruits. With the acidity and concentration, this will be a fine wine. Drink from 2018.
The wine is still showing a lot of rich new oak flavors: toast, coconut and vanilla crème. Sur lie aging (in 100% French oak) adds plenty of texture and the impression of minerality. Behind the oak is a lush mix of fruits, from tangerine and pineapple through papaya and ripe banana.
The wine is still very young, revealing sweetness rather than the botrytis complexity of previous vintages. Honey, peach and pineapple flavors offer fruitiness.
The wine is still young with its crisp red fruits and tense tannins. It is a structured wine, firm with a dry core and still developing its fruitiness. It will need to age a while yet, so drink from 2018.
The wine is still young, still shockingly full of acidity and black currant fruits that are backed by tannins. It needs time to calm down, to fill out with richer fruitiness. Drink from 2017.
The wine is still young, with a dense and full-bodied series of flavors that are still developing. As it matures the ripe yellow fruits will come through strongly, assisted by the citrus zest and contrasting with the tight, nervy texture. Expect the wine to be ready in 2016.
The wine is still young. Made from old vines and produced in a traditional way with indigenous yeasts, it is a wine that needs to age. It has a rich, concentrated fruitiness along with intense acidity and lemon flavor. The wine is ripe and full. Drink from 2017.
The wine is structured and concentrated, showing a strong sense of minerality. Citrus and ripe apple fruits are complemented by richer apricot, always cut through with acidity and a tense texture. It needs to age, drink from 2016.
The wine is structured and firm with considerable wood flavors. It also has the fruit weight that will develop as the wine matures. Give this wine, with its potential, until 2019.
The wine is structured and still firm, showing tight tannins and acidity over the red fruits. A cool edge elicits the fresher character of the fruits. Drink from 2016.
The wine is structured and tannic which gives a dry edge that balances the perfumed black fruits and acidity. The aftertaste is fruity and juicy. Ready to drink.
The wine is structured and with a tannic edge to shape up the red fruits. It has the concentration of old vines that is good. Rich and full in the mouth, this is ready to drink.
The wine is structured and with bold red fruits. It also has a firm texture, layers of tannins and a solid texture. Acidity shines through at the end. These elements promise a serious wine that will age well. Drink from 2021.
The wine is structured and with intense acidity and a tight texture. A mineral character goes through the wine, contrasting with the red fruit. It is a serious wine that will repay aging, so drink from 2018. This organic vineyard is switching to biodynamic.
The wine is structured while also juicy. Its red-berry fruits are in the process of coming together with the tannins to give a rich wine. It has plenty of acidity at the end to give a crisp aftertaste.
The wine is structured with both wood and tannin flavors. It has a juicy core that will develop, so give this wine until 2019.
The wine is structured with concentrated tannins and dense fruit. It has spice, wood-aging flavors and a firm aftertaste. That means the wine needs time, so wait until 2019.
The wine is structured with firm tannins as well as ripe fruit. Juicy and concentrated, it has a spicy character that comes from the wood aging. In the Mayé Eymery family since 1854, the wine is from six parcels on the estate. Give this fresh as well as rich wine until 2019.
The wine is structured with solid tannins and a foursquare character. Ripe fruits with plenty of balancing acidity give this wine its density and its crisp edge. This is a fruity wine that will develop slowly and well. Drink from 2020.
The wine is structured, dense with tannins and smokiness from the wood aging. Its fruits, though in the background at this stage, offer fine black-cherry potential. Drink this concentrated wine from 2022.
The wine is structured, flavored with the wood aging as much as the fruit. It has a spicy burnt character that contrasts with the more juicy black currant flavors. Drink from 2017.
The wine is structured, still very dry with tannins. It has concentration, smoky flavors along with acidity. Still young, it will integrate better. Drink from 2018.
The wine is stunning, full of bright red fruit and a soft tinge of French bread, tightly structured with dark wood and a leathery component. A beautiful example of what can happen when the right winemaker and site collide: The finish is long and the wine is one to remember.
The wine is subdued and clean on the nose and it doesn't exaggerate or mask the quality of fruit. This is executed in a bright, compact and streamlined style that combines freshness and firmness.
The wine is sweet and jammy, with attractive berry fruits and ripe tannins. Juicy with ripe plum flavors, it is ready to drink.
The wine is sweet, very rich and smooth. Firm tannins are cushioned by the ripe berry and red plum fruits to give a spicy wine with touches of wood, finishing with pepper from the alcohol. Drink from 2017.
The wine is tannic and structured, with a dry character that masks the juicy black currant fruits that are there at the back. It shows its wood aging in spice and toast. The wine is ready to drink, although it will always be tannic.
The wine is tart and pretty thin in citrus and peach fruit, leaving the oak to stick out. Still, it does show fine elegance and minerality.
The wine is textured and tight with crisp acidity as well as red-currant flavors. It's a bone-dry wine, very dry and lively and with a strongly mineral aftertaste. Drink this refreshing wine with food.
The wine is textured, tight and with a strongly mineral character. That gives it a food-friendly character, emphasized by the orange zest over the raspberry fruits and the tangy acidity at the end.
The wine is tight and closed, hiding its natural fruitiness. For the moment, what is showing is acidity and a strongly mineral texture. This complex wine needs aging to fill out the structure. Drink from 2017.
The wine is tight and dominated by very crisp black currants and considerable acidity. Assuming it can soften and open up, it will be a fruity wine with just a light structure.
The wine is tight and mineral in character. It is textured, steely with the citrus fruits giving the wine a bite as well as intense acidity. Think of this wine with seafood.
The wine is tight and nervy, very fresh, crisp and citrus dominated. It delivers a cool feel and delicious acidity that brings out a light character, as well as a bone-dry, mineral aftertaste.
The wine is tight and perhaps firm. Its extracted tannins and dry core are too much for the fruit.
The wine is tight and tangy with a strong mineral edge. It has a ripe feel to it, full of spice and rich pears. It is concentrated and will be better from 2017.
The wine is tight and tannic. While it does have plenty of red-currant fruitiness, it is crisp, almost green in its acidity. It is very bright, almost shockingly fresh. Drink now.
The wine is tight with a strong mineral element over the acidity. It shows a sense of chalky terroir, full of red-currant fruits and a nervy aftertaste. It will take some time to fully develop, so wait until 2023.
The wine is tight with acidity and red-currant fruitiness. Made from Cabernet Franc, it is crisp, cut through with a lively, mineral texture. Drink now.
The wine is tight with acidity and red-currant fruits. It has structure and tannins as well as the fruitiness. That means the cru needs to age a few months, so drink from mid-2017.
The wine is tight with its red fruits dominated by acidity. It shows tannins and intense freshness that creates a bitter aftertaste.
The wine is tight with tannins and a dense texture. It has plenty of fruit underneath to allow this blend of Cabernet Franc and Merlot to balance out. Perfumed and with fine acidity, the wine should be ready from 2019.
The wine is tight, firm and tannic. It has a dry core giving it a hard edge while the black-currant fruits are stalky. It will soften, although the toughness is likely to remain.
The wine is tight, green and herbal. It has some fruitiness, but that is suppressed by general underripeness. The tannins are hard at the end.
The wine is tight, piled with tannins and ripe, juicy, extracted fruits. There is some bitterness as well as coffee flavors to go with the black plum flavors. The wine is all up-front fruit and structure, likely to develop quickly. Drink from 2016.
The wine is tight, sharp, aromatic, tart and juicy, with dry tannins that take over quickly. Though quite acidic for this vineyard, it displays classic Champoux fruit flavors of Bing cherry, blueberry and cassis. It's drinking beautifully, smooth and supple, finishing with a balanced mix of mocha and coconut.
The wine is tight, tangy and crisp. It has hints of the perfumes that are typical of Riesling although it's more of a fresh, lively wine that has lightness and plenty of acidity at the end.
The wine is too rich, losing sight of the fruit. It is so soft, lightly spicy and feels heavy.
The wine is totally dry and racy in acidity, with complex flavors of citrus fruits, peaches, apricots, grapefruits and peppery spices. What a lovely, savory wine to drink with just about everything from mussels to grilled swordfish to roasted chicken.
The wine is two-thirds Grenache, 30% Syrah and the rest Mourvèdre. It's warm and fruity, lightly spicy and finishing with tannins showing green tea and leaf. This is mostly Elerding fruit from the Horse Heaven Hills vineyard; balanced and firm.
The wine is typically light and fruity, although a year from the harvest it has lost its total freshness and filled out. It is fruity with apples and zingy citrus that are softening and becoming more rich. Drink now.
The wine is undeniably rich, but it wears its richness easily, allowing the fruitiness to show through. With hints of wood aging, spice as well as peach and ripe apricot fruits, it is full of potential. Drink from 2015.
The wine is unexpectedly perfumed by the addition of Muscat. That gives the wine a full character, including touches of spice and acidity. The wine is unbalanced, the fruit and the spice at odds.
The wine is unoaked, but tastes strangely strong in vanilla and buttered toast. Whatever the aging regime, it's jammy in apricots, tangerines and mangoes that finish sweet and hot.
The wine is velvet soft with smooth red berries and gentle tannins. It has a line in acidity along with spice and a rounded texture. Drink this lightly wood-aged wine now.
The wine is very crisp, but a tight, nervy and almost bitter acidity cuts through and is almost shocking. Maybe it will soften in a few months.
The wine is very dry and hard edged. It has an extracted, tough structure that seems to miss out on fruit. As it develops, it's likely to remain dry.
The wine is very fresh and fruity with lively red-berry flavors balanced delicately with light tannins and acidity. It's refreshing with a red currant aftertaste.
The wine is very fresh, with intense acidity and fragrant red fruits. Made from 100-year-old vines, it's tight, mineral and has a cool, light character with the merest hint of tannin. Drink now.
The wine is very soft, probably too much so. With a smooth texture, it lacks definition or great fruit. Drink now.
The wine is warm and round, full of ripe berry fruits and soft tannins. It's ready to drink now with its full structure, balanced acidity and juicy aftertaste.
The wine is young and still firm with dry tannins. It has really fresh red-berry fruits that are going to need time to broaden out. For now, the wine shows the fruitiness of the vintage and with a solid texture for aging. Drink from 2017.
The wine is young and with some firm tannins that suggest it needs to age before drinking. Along with the tannins, there are juicy black-currant fruits and a perfumed aftertaste. The wine comes from vineyards in the far east of the Bordeaux region. Drink from 2018.
The wine is young with tight tannins over the potential of juicy black-currant fruit. It has a firm edge, with dark chocolate and spice as well as the fruitiness. Drink this wine from 2019.
The wine is young, still more structure than fruit. It has firm tannins as well as juicy blackberry fruits. A blend of Syrah, Cabernet Sauvignon and Touriga Nacional, it is likely to age for a few months, so drink from the end of 2016.
The wine is young, which explains the intense acidity and flavors of currants as well as citrus. It is right up front with its fruitiness. Bright acidity shines through and gives the wine delicious, ready-to-drink character.
The wine lacks huge intensity but it does deliver subdued aromas of peach, pear, mineral and candied fruit. It is light and lean in structure but has powerful and pleasantly fruity flavors.
The wine launched cinematically by Robert Redford in “Indecent Proposal,” this delivers a succulently memorable and seductive mix of crisp cassis and meaty rare beef, a sanguine underpinning that gives it intrigue. Full bodied and ripely crafted, it is completely satisfying in its classical components of sage and cedar, with a lingering lust of chocolate-covered cherry.
The wine leads off with aromas of mint, spearmint, espresso, oak and red berries. The palate shows cherry, coffee, cooking spices and espresso alongside drying wood tannins. It lacks the fruit richness and structure that one expects from Brunello.
The wine leads off with aromas of oak, espresso, black currant, blue flower and a hint of vanilla extract. The palate offers ripe—nearly overripe—black cherry, cinnamon and spice. It closes on a sugary-sweet finish. This has reached its ideal drinking window so enjoy soon.
The wine leads with aromas of raisin and black fruits. In the mouth, it feels spiky, with pointed tannins. Earthy, stewed plum and baked berry flavors lead to a big, edgy feeling finish with blocky tannins.
The wine looks a touch amber-like at the rim, with aromas of butterscotch and cracked pepper. The flavors carry a bruised-fruit character, and the wine seems a bit flabby on the palate. Not up to this project's usual high standards.
The wine made good use of wood, giving mint flavors while not overtaking the black-currant fruitiness. Structured behind the fruit, it is balanced with an attractive burst of acidity at the end. Drink from 2018.
The wine makes a raw, sharp first impression that suggests a paring with a dish that is rich in cheese or butter. Fresh aromas of wild berry and white almond follow suit and the wine's overall texture is soft but lean.
The wine makes a wonderful first impression thanks to its vibrant intensity and penetrating aromas of cherry, cola, almond and spice. Shaped by consulting enologist Carlo Ferrini, it would do an excellent job of cleaning the palate after a steaming dish of spaghetti, grated Parmigiano cheese and tomato sauce.
The wine misses fruit, although it does have a firm structure and tannins. A fresher character at the end gives a lift of acidity.
The wine offers a fantastic array of butterscotch, orange, pineapple, peach and vanilla bean flavors, brightened with vital acidity. But as rich as the wine tastes, it lacks a certain distinction.
The wine offers a taste of cherry liqueur and blueberries that's soft, high in acidity and still a bit tight in tannins. This would be a good one to give a bit more time.
The wine offers candied, medicinal aromas and a bland, fruit-juice-like palate. Grape and red-fruit flavors are tart and scouring.
The wine opens with a beautiful amber color and offers nut, dried apricot, honey, resin and orange zest. It has a thick, gritty quality with toasted flavors of roasted chestnut and loads of luscious sweetness.
The wine opens with a dark, impenetrable color and a thick, somewhat murky appearance. The nose is thick and syrupy with muddled tones of mature fruit and blueberry, while the mouthfeel is chunky and very sticky.
The wine opens with a dark, saturated color that is tinged by hints of brown and garnet. The nose offers super-ripe aromas of dried plums, prunes, figs, tar, old leather, black licorice and dark spice. It's an evolved and intense wine that should be consumed within the next year or so.
The wine opens with a foamy, fun personality but does not ultimately provide that extreme vibrancy you usually get with Prosecco. This is a chewy, broad and opulent wine with mature fruit and a dusty quality.
The wine opens with a luminous garnet color that is typical of young Barolo and segues to aromas of wild berry, road tar, black truffle, leather and cigar box. It shows well-evolved mineral characteristics on the palate and offers a blast of bright berry fruit over firm, chewy tannins.
The wine opens with a luminous ruby color and delivers good density and extraction overall. The nose, however, is slightly confused because of the contrasting aromas of red apple, old oak barrel and earth. Ultimately it performs better in the mouth than it does on the nose.
The wine opens with a pale hay color and segues to aromas of musky soap, honey and yellow flowers. In the mouth, it delivers delicate sweetness with a foamy creaminess that tastes soft and plush.
The wine opens with a pretty pink color and offers simple aromas of cranberry and raspberry. Would pair with salty appetizers and fried finger foods.
The wine opens with a pretty ruby appearance and follows through with aromas of blue flower, lavender, red apple skin, cola, root beer and vanilla. In fact, it shares few characteristics with your standard Merlot.
The wine opens with a saturated, ruby color and segues to aromas of plump cherry, thick spice, tobacco, leather and pretty balsam notes. This is a sophisticated, albeit young, Chianti Classico (with 4% Cabernet) that exhibits a confident, modern style.
The wine opens with a slightly copperish hue and offers flat aromas of dried apricot and banana chips. Its mouthfeel lacks vibrancy and there are sour almond notes on the finish.
The wine opens with a strong mineral tone that recalls crushed white stone and slate. You'll also get drying aromas of mint, herb and white pepper with floral nuances in the back. It tastes crisp, clean and tonic.
The wine opens with a thick, black and dense appearance and segues to raw aromas of blackberry, cherry, tobacco, spice and natural rubber. There's a vinous, chewy quality here that needs more time in the bottle to unwind.
The wine opens with an inky dark color and segues to thick aromas of black fruit, espresso, tobacco and spice. Most of the action is on the nose however, because the mild mouthful offers just enough structure and acidity to compliment those foods.
The wine opens with aromas of lush cherry fruit, cola, coffee and leather. It boasts very good intensity, chewy tannins and ripe succulence on the finish. A Sangiovese, Merlot and Cabernet Sauvignon blend.
The wine opens with aromas of oak, toast, coffee, black fruit and spearmint. The palate offers black currants, sour cherry, espresso and mint alongside dusty, drying tannins. Reflecting the vintage, this young Brunello is already accessible, so drink 2015–2019.
The wine opens with awkward tones that recall Band-Aid and farmyard—these completely blow off after a few minutes in the glass. Beyond them are ripe aromas of black berry fruit, cassis and molasses. It tastes a bit sour but comes through with solid red fruit in the end.
The wine opens with big cherry notes backed by plump fruit and blueberry. Still young and in need of more time to evolve, the wine shows good potential thanks to the quality and concentration of the fruit. In the mouth, it has good structure and drying tannins.
The wine opens with dark concentration and segues into aromas of red fruit, peppermill, resin, pine, rhubarb and smoked ham. The exotic, almost spicy, flavors are very attractive as are its dusty tannins.
The wine opens with gentle notes of pressed blue flower, white almond skin, wet earth and a subtle hint of white mushroom that adds substance and density. It leaves the plate crystal clean thanks to its bright acidity and firm tannins and imparts lingering impressions of smoke and tar on the finish.
The wine opens with sweet and compelling notes of passion fruit, papaya and honeydew. Those distinct aromas carry through to the palate where the wine demonstrates good structure and smooth texture.
The wine opens with sweet aromas of bursting cherry, marzipan, cinnamon, nutmeg and a touch of licorice for extra dimension. It offers some sour cherry in the mouth with spicy tones over a lean, streamlined consistency. Made by enologist Stefano Chioccioli.
The wine opens with thick, purple concentration and segues to earthy aromas of asphalt, tar and mineral backed by dark fruit, prune and berry. It's a strange wine with too much emphasis on those heavy resin and tar notes but it would pair well with Mexican chocolate mole sauce.
The wine relies entirely on its ripe fruit without any oak aging. That gives a fresh and fruity character, typical of the vintage, with red-fruit flavors and a fine line of acidity cutting through the gentle tannins. Drink now.
The wine reveals a serious side to Castelão that is not often shown. Its wood aging and structured character give the wine longevity as well as solid fruits and concentrated tannins. Lightness comes in the form of the acidity and the juicy black fruits. Drink from 2019.
The wine reveals savory depth that is almost soy-sauce-like, along with hints of nutmeg, white pepper and some arugula. They harmonize with ripe green pear fruit in this typically spicy white that finishes with lip-smacking and clean zest.
The wine seems flat. It has the red fruits and acidity, but they seem flabby and dull.
The wine seems hollow, showing structure without fruit weight. Very dry and extracted, it is likely to remain hard.
The wine seems lean, austere and minerally in character. It has stalky black-currant fruits, firm tannins and forward acids. It should age over 2–3 years, but it will always be on the severe side.
The wine seems lean, severe with plenty of tannins but not yet enough fruitiness. There are hints of black currants and definitely plenty of acidity. The dry extraction leaves a wine that's gasping for breath.
The wine seems soapy and out of focus. It's soft while missing fruit. The acidity and freshness at the end are the best parts.
The wine served at Vienna's famed Opera Ball, this is crisp, herbaceous with apple and citrus fruits already showing a totally refreshing character. It would benefit from a few months in bottle. Screwcap.
The wine shows a maderized color and aromas of oxidized stone fruits and rubber. This fast-fading rosé feels flat, with mushy flavors of peach, melon and mushroom. Bitterness rises up on the finish.
The wine shows both rich density and structure. It gives weight while remaining stylish. The delicious black berry fruits on the finish characterize a wine that is classic, balancing fruit and tannins.
The wine shows considerable wood aging flavors as well as the sweet toffee and fruit flavors. The wood spice is too dominant and throws the rest of the wine out of balance.
The wine shows good depth along with suggestions of oak aging. It is ripe, full in the mouth and generous. Tropical fruits, orange zest and citrus combine well. The aftertaste shows a nutty bite. Drink now, or age until 2016–2017.
The wine shows great richness, power and density. Wood aging has smoothed the rough edges and give an intense, firm wine, the tannins finely balanced with the black fruits.
The wine shows interesting oxidation and toast from the Savagnin grape in the blend. It has creamed apple and zesty bitter orange flavors as well as tight, nervy acidity.
The wine shows its youth with firm, mineral tannins and only a light hint at the fruit. It does have plenty of acidity so it will develop a fresh, fruity character in a few months. The aftertaste is firm and still needing time. Drink from 2017.
The wine shows many of the characteristics of the vintage; slightly overripe and plummy, not much definition and plenty of alcohol. On the palate, there is plenty of raisiny fruit is at the front of the palate, but little else and the wine is hot and a little unbalanced, and there is slight bubblegum aftertaste.
The wine shows some good barrel aging to give a lightly woody character with acidity and raisin flavors. It is dry, perfumed with spice and properly mature.
The wine shows the fine acidity of the vintage, but also intense flavors of green apples, Asian pears and oranges. Oak brings luscious, balanced notes of vanilla and toast. A gorgeous, sumptuous wine that should drink well for the next six years.
The wine shows the firm tannins of the vintage. They give a dry core that will probably remain. However, there is also a fine layer of fresh black-currant fruit that gives a fine lift to the wine at the end. It will be ready soon, drink from 2017.
The wine shows the firmly tannic structure of the vintage. It is dense, packed with dark fruits and dry tannins that are slowly developing. That makes for a rich, black-fruited wine, concentrated and needing to age further. Drink from 2018.
The wine shows the power typical of a Lafite but within the context of the fruity 2011 vintage. The immensely dense tannic structure gives the wine a solid feel that is lifted by so much ripe black currant and berry fruits. At the back, the wine has a more brooding, dark character that suggests great aging potential. Drink this wine from 2019.
The wine shows the richness of the vintage while also showing some firm extracted tannins. At this stage, the wine is too dry and firm. Give it until 2018 for a little softening.
The wine shows the richness that the Merlot attained in this vintage. Happily, it also has acidity and red fruits to balance the pepper and wood-aging flavors. It will always be a superripe wine although it will develop a smoother mature side. Drink from 2018.
The wine shows the success of white wines in the 2014 vintage. Initially it has lively acidity and a crisp texture. Then the palate fills out with complex citrus, pineapple and apricot flavors. The aftertaste—juicy and tangy—is already delicious. Drink from 2021.
The wine shows very ripe fruits that are now at their peak. It is rich, rounded with touches of spice, toast and mature berries. The acidity is now totally integrated into this full-bodied wine that is ready to drink.
The wine smells and tastes like fresh, crisp pippin apples, has a lively, refreshing texture and soothing fruity aftertaste.
The wine smells of over-ripe fruit and this sensation continues through the palate. The fruit and the tannins don't coincide.
The wine smells rich and opulent, like rose petals and bay leaves in a flood of blackberry jam, but tastes balanced and dry. It's an unusual table wine and a fun journey to take.
The wine spent 20 months in 50% new French oak, and tastes like it still has the substantial, ripe, dark rich fruit to more than handle the barrel flavors. Black cherry and cassis meet mocha and espresso head on, swirling together into a lush, tasty finish.
The wine starts lively, almost fresh. Only after a while in the mouth do you taste the intense richness underneath. The structure is of pear skins, with white fig and sweet dried apricot syrup. The botrytis, dry at the heart of the wine, gives the whole ensemble great balance.
The wine starts of with intriguing bacon and earth tones that are followed up by rich, ripe raspberry, black cherry, spice, licorice, herb and toast flavors. It's beautifully balanced, with supple tannins and a flashy, robust character that remains enticing and long at the end. Look for more of this varietal from Darioush as its Shiraz vineyards mature.
The wine starts off slowly due to a note of almond nut or cardboard that masks the natural fruit. Once it gets started, however, this luminous sparkling Prosecco offers cheerful notes of stone fruit and pear.
The wine starts with aromas of toasted oak, roasted coffee bean and whiffs of black fruit. The palate offers black cherry, plum, tobacco and espresso alongside somewhat drying wood tannins. It's already a bit evolved so better to enjoy sooner rather than later. Drink through 2019.
The wine still tastes young, with ripe yellow fruits and bright acidity. Chardonnay dominates the blend, allowing hints of minerality to come through the lime and lemon crispness. Still developing its more toasty character, it will be better from 2017.
The wine suffers from heavy extraction that has left wood rather than fruit. Somewhere in there, the black-currant fruit and acidity are struggling. It will soften, although that wood will remain a problem.
The wine suffers from over-ripe fruit that give it a red-jelly flavor. The tannins and acidity make an odd contrast.
The wine tastes and feels important. It has great weight and depth. The tannins are extraordinarily thick, but ripe and smoothly sweet. And then there's the fruit, a detonation of blackberries, cherries, blueberries and cassis, not to mention the oak, which seems as fine as oak gets. This superb wine seems like an obvious cellar candidate. It should ride out the decade effortlessly.
The wine tastes and feels tight and remote now, despite luscious raspberry, strawberry and oak flavors. But the promise is there, with firm tannins, crisp acidity and bracing minerality providing the structure for aging. This should hit its stride between 2015–2017.
The wine tastes full of ripe fruits as well as acidity. A touch of bitter almond gives a hard edge to the otherwise fruity, apple and pear flavored wine. Drink from 2015 to give the wine some bottle age.
The wine tastes old before its years. It has a leathery character and prominent acidity rather than fruit. It has interest, with its dried fruits and tannins that are just on the point of drying out. Drink now.
The wine tastes richer and more full-bodied than its light alcohol would suggest. That's good, with plenty of fresh fruits that also have a creamy texture and bright acidity that is fully integrated with the mineral texture and crisp aftertaste. Drink now.
The wine tastes sulphured, with suppressed fruit. There is some weight, with caramel and red berry fruit flavors, but it is all muted.
The wine tastes young, its fruits and wood characters not quite integrated. But it has a good light touch of redcurrants and blackberries to go with the acidity. The wood gives dry tannins and a firm structure.
The wine tastes young, with unbalanced acidity and a hard tannin and spirit edge.
The wine that first introduced Americans to Sicily, this classic Corvo blend offers a light, bright appearance followed by easy tones of red berry, bitter almond and cassis.
The wine that started it all for the producer, first bottled in 1972, this was 100% stainless-steel fermented and drips in fruity citrus. Lemon pith continues the theme, accented by notes of pineapple salsa and crisp green apple, remaining vibrant and fresh throughout.
The wine veers between richness and a severely tannic character. It has a dense texture and black plum flavors. These are contrasted by the dry dark-chocolate structure and tannins that show too much extraction. The wine could come together which will take time; drink from 2017.
The wine was aged in 30% new American oak, and has modest cherry fruit with astringent tannins. There's an underlying earthy flavor, leading into a chalky finish.
The wine was blended with a little Roussanne. It's full-bodied, oaky and rather warm, with orange, papaya, peach, vanilla custard and butterscotch flavors.
The wine was fermented in open stone lagars, still the preferred method at many Douro quintas. That gives the color and the soft extraction in this ripe, sweet Port. It has enough tannins to balance the dried raisin and superripe plum flavors. While it has been bottled to drink now, the wine will benefit from aging. Drink from 2016.
The wine with a Polynesian family history is full of tropical fruit flavors, includig mango and pineapple, and only light acidity. It's a curious wine, slightly oxidized, grassy and super-ripe at the same time. Drink now.
The wine with its hint of herbal fruit and delicious lightly perfumed character is one to drink young. There is a crisp edge although the main part of this wine is its fruitiness and floral character. Drink now.
The wine, a blend of 90% Merlot with 10% Cabernet Franc, is structured, showing plenty of tannins. The fruit is bright with some attractive acidity coming from the black-currant flavors. The wine needs a little time, so drink from 2018.
The wine, a blend of Antão Vaz, Arinto and Siria, comes from Vidigueira, one of the cooler regions of the Alentejo. That gives the wine its crispness while also allowing it to have a ripe yellow-fruit character. With its spice and final crisp acidity, the wine is ready to drink.
The wine, a three-county blend, shows some creamy, oaky notes and good varietal flavors of pineapples, apples and pears.
The wine, from one of the five Aubert family properties, is rich and full of great fruit. With ripe tannins and blackberry generosity over the wood aging, this is still structured yet ready to drink.
The wine, from the area north of Pouilly-Fumé, is brightly lit with fine acidity and green fruits. It is also textured, bringing out the chalk and flint soil of the areas. Drink this fruity lightly structured wine now.
The wine, from this old vineyard, contains a good chunk of Petite Sirah, which adds body and tannins to the Zinfandel. It's a delicious wine, wonderfully drinkable, with deep, complex blackberry, cassis, dark chocolate, licorice, raisin, black pepper and sandalwood flavors that finish long and spicy.
The wine, named after a typical mustache from the 19th century, is all fruit: ripe blackberries with balancing acidity. This is an easy ripe wine that will be great with barbecues this summer thanks to its soft tannins and drinkability.
The wine, of course, is young and needs to age in order to bring out its ripe, smooth fruit. In spite of its fruitiness, it is bright and poised, although there is an odd edge of candied fruits here as well. The wine should be drunk from the end of 2016.
The wine, that has been a major player in the success of Provence rosé, epitomizes the style. Fresh with red currants and red berries, it is lively and intensely fruity with just a hint of herbs at the end. This is an immediately drinkable wine, just ready for the summer.
The wine, though true to variety, is approachable and soft, not oily. Round and fruity, with 1.7% residual sugar, this lush, forward style will meld comfortably with Asian fare.
The wine, unusually 100% Cabernet Sauvignon, is ripe and juicy with some smoky tannins in support. It has a finely perfumed character although touches of extraction give it a bitter edge. That should blow by, leaving an attractive fruity wine.
The wine, which contains percentages of the Cabs Sauvignon and Franc, is rich in berry and cherry flavors. It's very dry, with pronounced but smooth tannins. Feels a bit young and jammy now, so give it 3–4 years in the cellar.
The wine, with 70% Merlot in the blend, is soft with gentle open tannins. It has an attractive perfumed edge. It's a light wine, fruity and ready to drink.
The wine, with its dry tannins, is dense while unfocussed. It will remain tannin dominated.
The wine, with its firm tannins and solid structure, is still young. The hints of black-plum fruits are way behind the structure. That's all good, because this wine will come together well, to give a rich full wine with spice, juicy black fruits and acidity. Drink from 2020.
The wine, with its floral aromas, walks a fine line between acidity and crispness and a softer off-dry character. There is a touch of honey and of melon as well as a tangy citrus character. Drink this fruity wine now.
The wine, with its juicy red fruits, has fine acidity as well as a core that has a dry tannin and mineral texture. It is structured and firm with the fruit still developing. Drink from 2020.
The wine—perhaps named in honor of Homer Simpson (Doh!)—is soft, light and freshly fruity. It has an attractive final core of tannin and acidity.
The winemaker added some Syrah to this Cabernet-based Bordeaux blend for extra complexity. It's sensationally ripe and rich in blackberries, cherries, chocolate, grilled prosciutto and toast flavors, and the tannins are drop-dead gorgeous. The mid-palate, however, is candy-sweet, which detracts from the wine's overall balance. Drink soon.
The winemaker aged a majority of this wine on the lees in new French oak, and the rest in stainless steel. This combination is easygoing and very fruity in aroma and flavor. The body is medium while the texture is soft and agreeable.
The winemaker aged this wine for 20 months in 100% new French oak, resulting in an oak-dominated product that bears notes of buttered toast, butterscotch and caramel. Green apple and pear flavors can be found, but they're basically swamped.
The winemaker calls this a “more masculine wine: richer, bigger,” which almost understates the case. It's fruity to the point of bomb, offering an orchard of ripe red cherries, raspberries, red plums, cola and something tropically sweet, like red mango. It's all liberally enhanced with the sweet vanillins of oak. Almost too much of a good thing, but saved by brisk acidity.
The winemaker has said he makes Russian River Valley Pinot Noir to support his Syrah habit. Here he offers a compelling case in point, making a velvety, substantial 100% Syrah that's more elegant than overpowering. Mocha-kissed tannins play nicely with black and red berry fruit, providing a structure built to age, through 2021.
The winemaker left in a little residual sugar, which gives this pleasant wine a pineapple jam, green apple pie, vanilla sorbet and honeysuckle taste. It's balanced with crisp acidity. From the Los Alamos region, which should have its own appellation status.
The winemaker pulled out all the bells and whistles, barrel fermenting this Chardonnay, putting it through partial malolactic fermentation, and aging it on the lees. The result is a rich, creamy wine, ripe in pineapple, orange, pear, vanilla and honeysuckle flavors, and brightened with brisk Carneros acidity. Shows impeccable balance, at a fair price.
The winemaker really squeezed out the cherries and boysenberries in this Merlot, making it super fruity. It's not especially complex, but it will appeal to fans of jammy wines.
The winemaker rightfully praises this Pinot for having so much fruit at below 14% alcohol. He's right, but there's more to great wine than fruit. The wine is massive in cherries, raspberries and currants, but right now that's about all you get in the way of complexity. Could surprise with some time in the cellar.
The winemaker took a Chardonnay approach, giving the wine lots of barrel fermentation and lees aging. The result is a rich, softly textured 100% Sauvignon Blanc, with lime, kiwi and vanilla flavors, wrapped into a creamy, buttery mouthfeel.
The winemakers speak of “wild chokecherry jam” flavors. OK. There are interesting, wild berry flavors, along with the winery's generous, milk chocolaty, oaked-up finish. Still young and knitting together, if this wine follows the path of earlier successes, it will begin to expand and fill out over the next five or six years.
The winemaking efforts of Lazio (the region that houses the Italian capital, Rome) are slowly being noticed thanks to an admittedly small group of quality-minded producers. This Syrah shows ripe fruit and soft roundness with elements of prune, coffee and cherry liqueur.
The winemaking has a slightly Australian flavor, aging primarily in American oak and going into barrel while still fermenting, resulting in a fairly soft wine with good intensity and varietal character. Some slightly smoky, earthy notes and cured meat aromas give way to blackberry and cola flavors on the palate, finishing up with a hint of coffee. Drink now–2015.
The winemaking team at Damilano has produced a gorgeous Cerequio that shows the finesse, power and aging potential that makes 2006 such a cellarworthy vintage. This is a rich, jam-packed wine with blackberries, mocha, currants and black licorice overtones.
The winemaking team of Château Lafite makes one of the better branded Bordeaux. This 2006 has tobacco aromas followed by flavors of fresh black currants with an attractive smoky character and a fine line of balancing acidity.
The winery's '05 Cab is tannic and dry and elegant. It tastes like a young Bordeaux, a wine that needs time in the cellar to come around. The flavors are classic Napa Cab, all black currants, black cherries and oak. Just beautiful. Best after 2009, but good now with decanting and a big, important steak.
The winery's '08 bottling of this Pinot was very good, but this is considerably better. It's rich in red cherries and ripe persimmons, with complex notes of grilled beef, cola and sautéed wild mushrooms, and has a long, spicy finish. A joy to drink now, and it will develop bottle nuances over the next six years.
The winery's 13th release of its flagship Tempranillo has notes of red fruit, savory spices and chocolaty oak accents (95% French, 20% new). The fruit flavors are soft with a velvety texture, surrounded by tightly coiled tannins and tart acidity.
The winery's 2012 dry whites offer plenty of value-driven quality, as usual. This Pinot Gris is crisp, clean and minerally, like cold snowmelt in the mouth. The citrus, honeysuckle, vanilla and white pepper flavors are a delight.
The winery's Édition Limitée is a block selection, ripe, rich and beautifully rounded out. It's totally full bodied without becoming jammy, a lush compote of berries, cherries, citrus oil and refined acids that conjure up ripe pineapple juice. A long, lightly smoky finish seems to go on for endless minutes. Drink now through 2030.
The winery's Affinity bottling has had mixed results over the years, but this is one of their best, right up there with the 2007. It's a beautiful wine, absolutely dry, tannic, smooth and complex in black currant flavor. A bright streak of acidity provides wonderful balance, and should help the wine to age through at least 2019.
The winery's annual 100% new French-oak bottling, this is rich and smoky, with heavily clove-laced blackberry and blueberry juice, dark strawberry, nutmeg and gingerbread spice on the nose. Similar flavors show on the palate, from mace to dried ginger. A bright red-cherry and cranberry character lifts the sip, as does the juniper and forest-floor finish.
The winery's annual showing of “minimal intervention techniques,” this wine offers lime peels, yellow grapefruit and cut grass on the expected and excellent nose. There is a nice pepperiness to the palate, from green pepper to chopped oregano, basil and thyme.
The winery's annual stainless-steel bottling, this is showy rather than reserved, with ripe Asian pear, tropical flowers, sweet apple blossoms, pineapple and a bit of vanilla on the nose. Nicely fresh, it's bright on the palate, with a sizzle of acidity and grippy chalkiness that frame the poached-pear palate.
The winery's annual unoaked Chardonnay, this is estate-grown and then fermented entirely in stainless steel. There's a lot to like about this wine, specifically the aromatics, which range from honeysuckle to lemon and lime. On the palate it's plenty crisp, vacillating between sweet and sour.
The winery's basic Cab, with no vineyard designation, shares the qualities of the more expensive bottlings. It's dry and tannic and ultraconcentrated in varietal character, with explosive cassis, cherry and new oak flavors. Impresses now for its luxurious mouthfeel, and should develop through 2013.
The winery's basic Cabernet is ripe with cherries and blackberries, with a veneer of oak and an edge of tangy acidity. It's not an ager, but it's a polished wine, similar to the 2009.
The winery's best-barrel bottling of Chardonnay, this excels on all fronts, showing lemon peels, browned butter, creamy lily and pan-seared apples on the light, crisp yet savory nose. The mouthfeel is rich but decorated with zesty line of salty acidity that cuts through the lemon-curd flavors. Altogether mouthwatering, it's perfect for a seaside meal.
The winery's best Hilltops in years, dry and elegantly structured. There's real power to the baked black cherry and currant fruit, with all sorts of meaty, earthy, peppery nuances that linger long into the finish. The alcohol is robust, but in keeping with the wine's volume, giving it a rich, warming headiness. Drink now–2018, as suits your taste.
The winery's blend of all six of its single-vineyard designates, this contains smaller amounts of Malbec, Petit Verdot, Merlot and Cab Franc in support of the Cab Sauvignon. Dried herbal components pique the aroma, followed by spicy cinnamon and black pepper seasonings on the palate. Black licorice marks the finish.
The winery's characteristic dense style is immediately apparent in this blend of 54% Syrah, 21% Mourvèdre, 16% Grenache and 9% Petite Sirah. It offers black licorice, smoked meat, baked black cherry and graphite aromas, needing time to breathe before unleashing black coffee, elderberry jam, asphalt and charcoal flavors through tarry tannins. Drink 2018–2028.
The winery's Chards always show the attractive opulence of their warm origin. While this wine is from the difficult 2011 vintage, the wine still manages to wrest plenty of tropical fruit and peach fruit flavors. Oak provides the buttered toast and vanilla, while the acidity is mouthwatering. Drink up.
The winery's consistently flavorful version of this grape puts a New World spin on an Old World grape. It's ripe, round and lightly spicy, with jicama, cucumber and fleshy pear fruit. The finish is persistent and tags you with a touch of heat.
The winery's coolest, lightest Syrah, this is an elegant, ethereal wine, sanguine and gamy with an abundance of white pepper and blueberry. Complex, it takes on a thick middle before finishing lean and soft.
The winery's entry-level bottling is firm, supple and classy, with a precisely defined configuration of fruit, earth and mineral. Red plum, black cherry, iron filings, clean earth and graphite combine gracefully, finished with a hint of toasted cashews.
The winery's entry-level bottling, this offers turned earth, juniper, cola and ripe red cherries on the nose. The cherries carry to the palate, where they meet with tangy cranberries, oregano-thyme herbs and grippy plum skin tannins that last into a solid finish.
The winery's first 'Sweet Riesling' is somewhat aromatically reticent for the variety with notes of lychee, jasmine and apricot. The palate lives up to the label though with sweet (70g/L residual sugar) apricot and fresh mango flavors that linger on the finish.
The winery's first release of the variety, this wine is sourced from several vineyards, including Sangiacomo Roberts Road in the Petaluma Gap and Sangiacomo Green Acres in Carneros. Orange-blossom aromas wrap around crisp apple and mango while the wine maintains medium weight and bright acidity, the toasted oak subtle.
The winery's first release of this variety offers aromas of apple, chamomile, spice and lees. On the palate, the green-apple acids are tart and bracing, needing some food to tame them.
The winery's first release off its estate vineyard in The Rocks offers expressive, captivating aromas of peat, dried flowers, fire pit, herbs, grilled asparagus, funk and green olive. The flavors are sweet, sumptuous and rich, showing depth and detail. It's a knockout.
The winery's first reserve-level Cabernet, this is pure Cabernet from the Phinny Hill (60%) and Bacchus vineyards. It offers heady aromas of dried herbs, black currant, cherry, tobacco and graphite. The flavors are tightly wound, immediately accessible but fleshing out and ramping up in intensity after several days open. It shows impeccable acid and tannin balance and has a long life ahead of it. Best from 2020–2032.
The winery's first varietal bottling of Petit Verdot comes from Phinny Hill Vineyard in the Horse Heaven Hills. It's lightly aromatic with notes of peat, freshly tilled soil, and cherry. It shows all of the variety's brawn with dry, grainy tannins.
The winery's first varietal Merlot is a blend of fruit from the Canoe Ridge, Stone Tree and Cold Creek vineyards. The aromas are locked up at present with notes of dark fruit, crushed flowers and spice that lead to ripe, plush fruit flavors backed by a firm spine of tannins that need time to unwind. It's the most unabashedly forward wine this winery has made to date. Give it plenty of time to open up; it delivers.
The winery's first vineyard-designated Chardonnay, this comes from a vineyard in the Oak Knoll District AVA near Yountville, a relatively cooler area of the Napa Valley. Light golden in color, it offers pear and fig and is light in weight with a substantial finish of creamy vanilla.
The winery's first vintage of Chardonnay from this site, it doesn't quite seem to have fully ripened but still offers some enjoyment with light flavors of herbs, apple and vanilla paired with a creamy feel and a tart finish.
The winery's first wine under screw cap, and only the third vintage of this variety, this has a steely nose and a thick floral layering of sweet peach and vanilla, offering a richness on the midpalate that persists through the finish.
The winery's flagship Cabernet, this offers elements of cranberry and black cherry that slide onto the palate rather than explode. Fig and plum give it a savory edge, around accents of pencil lead, mocha and clove. Rich and soft on the tongue, the wine offers plenty to enjoy now, but it will also yield intrigue over several years, through 2029.
The winery's flagship offering, this wine is a blend of 60% Mourvèdre, 30% Grenache and 10% Syrah. It conjures up aromas of high-toned herbs, potpourri and the purest of cherry notes. The flavors coat the palate, showing a hypnotic sense of purity along with an impressive mouthfeel.
The winery's flagship offering, this wine is a blend of Cabernet Sauvignon (62%), Cabernet Franc (25%) and Malbec. It opens with high-toned aromas of herbs and dark coffee that are followed by plush fruit flavors that taper toward the finish.
The winery's flagship wine, Cabernet Sauvignon makes up just over half, with the balance Merlot, Petit Verdot, Malbec and Cabernet Franc. Despite its age, it starts tight as a drum, with light aromas of spice, dark cherry, coffee and dried flowers. It's full flavored, with a dazzling richness to the textured fruit and barrel notes. Best after 2021.
The winery's Gewürztraminers always have a slightly sugary taste, but their 2012 is more evident in that off-dryness than in past vintages, and seems softer, too. It's rich, fruity and spicy, with a honeyed finish that will make it perfect with slightly-sweet Southeast Asian foods.
The winery's grand statement of the year, this blend of 73% Cabernet Sauvignon and 27% Cabernet Franc is sourced from several vineyards, including the Tonella site in Rutherford, Stagecoach atop Atlas Peak and Frediani Vineyard in Calistoga. Thick, rich and dusty, it exudes Rutherford's magical dust, followed by chocolate and black licorice, just a trace of fennel on the lengthy finish.
The winery's high-end cuvée, this is a five-barrel blend, three of the barrels new. Dancing in cardamom and dark cherry, the background ripe and toasty, the flavors are exotic and long lingering. There's a tension and intensity to this wine that bests speaks to aging, or a full decant; either way, it'll be delicious.
The winery's just-released 2011 Cab is vigorous and good. Its tannins are a little rugged, with tongue-sticky astringency. Underneath that comes a burst of cherries, currants, plums and smoky oak. The wine doesn't feel like a long-term ager, but it does provide plenty of pleasure now and will hang in there until 2018–2019.
The winery's Kit's Killer is a dependably good Cabernet, almost always showing lots of richness and complexity. They raised the price by $2 since last vintage, but it's still a very fine wine, with delicious blackberry, currant and licorice flavors, wrapped into smooth tannins. Drink over the next few years.
The winery's larger-production blend of several vineyard sources, given 20 months in American oak, this wine opens in pungent earth, soy and mushroom, reminiscent of a beef bouillon or beef stew. Big tannins surround the fruit, accented in black licorice and black coffee before finishing lean.
The winery's larger-scale Syrah (and that's still under 2,000 cases), this is a friendly, sophisticated Rhône-inspired wine grown on the cooler Sonoma Coast. Red and blue fruits are expertly ripe and high-toned, accented by layers of classic cool-climate spice.
The winery's larger bottling of the variety, one it has mastered for decades, this wine is a mix of baked plum and rustic leather notes. It's softly tannic, with pronounced jolts of tobacco and black pepper. With small amounts of other Rhône varieties, from Syrah to Viognier, it meanders to the finish, with a distinct trace of minerality.
The winery's larger offering from several vineyard sites, this wine is designed entirely to please, offering a seductively juicy abundance in black cherry, raspberry and cinnamon. Approachable and full bodied, the tannins are soft and the oak well integrated, allowing the earthy aromas and spicy brown-sugar elements to roam free.
The winery's larger production offering, this is made from a handful of vineyards, including many used in vineyard-designates. Blending prowess shows in this wine that explodes in plum and clove. Tight, bright acid buoys flavors of strawberry, cranberry and orange, with a twisted funk of earth on the finish.
The winery's largest-production Cabernet Sauvignon and that's still minuscule by most standards, this lovely wine is lean in firm tannins and dark plum, with a sprinkling of coconut flakes and vanilla. Spring for the single-vineyard offerings for a fuller experience.
The winery's largest vineyard, Mount Richmond encompasses 105 acres, and yet just 752 cases of the vineyard-designated version were produced in this vintage. The demanding selection process worked wonders. This is a smoky and seductive wine with aromas of incense and Asian spice. Bright, ripe cherry fruit is highlighted with a dash of dark chocolate. Subtle and elegant, this is an all-star effort from a challenging vintage.
The winery's more accessible offering, this hearty full-bodied red is impressive in its smoky char and herbal kick—elements that ride along a thickness of tannin and black-fruit concentration.
The winery's most-available Syrah is co-fermented with a splash of Viognier. The fruit is tight and compact, clean with red and black berry flavors, framed by firm, polished tannins.
The winery's most accessible and available Pinot Noir—still quite small in production—is from several vineyards, including single-vineyard sites like Jenkins. It offers classic Russian River Valley cola spice and bright aromatics and acidity, the texture soft and structured, a smaller percentage of new French oak used for aging.
The winery's most approachable Cabernet when young, this features notes of chocolate-covered cherry and red and blue berry, intermixed with soft, yet substantial tannins. Peppercorn dances on the palate through the finish. A high-octane intensity suggests that the wine should spend more time in the cellar, through 2021.
The winery's multiple vineyard designates are very good, but the blending that goes into this Winemaker's Cuvée puts it right there with the best of them. Bursting with blueberry, cherry and plum scents and flavors, this complex and complete wine piles on the details. A streak of chocolate here, a dash of cumin there, and on it goes.
The winery's ode to Châteauneuf-du-Pape, Hudson Vineyard provides 90% Grenache and 10% Syrah for this complex blend, perfumed in violet and vanilla. Leathery and fruity in equal measure, it features prominent raspberries, while the finish offers a shake or two of cinnamon.
The winery's penchant for delicate, lightly balanced wines is again evident here. This has some pleasant herb flavors, gentle nuances of grass and citrus. Cleanly made and finished with a touch of spice. —P.G.
The winery's philosophy is, if you're going to make a dessert wine, why not make it fabulously sweet instead of boringly off-dry? With 17.5% residual sugar, this indeed hits the limit of the sweetness scale. Yet it's superbly balanced with acidity, giving a refreshing balance to the intense apricot jam, lemon drop, candied ginger, pineapple crème brûlée and vanilla custard flavors. A tremendous success for a California dessert wine.
The winery's Poetry Vineyard names its blocks for famous rock songs, this one a combination of Van Morrison's “Moondance” and Aerosmith's “Dream On.” The resulting wine, mostly Cabernet Sauvignon with smaller portions of Petit Verdot, Malbec and Merlot, is elegant in earthy cinnamon and clove followed by currant and black cherry, with a spiciness to the taste. The finish all savory, smoky oak.
The winery's proprietary block of Zin grapes (planted in 1999) from the coveted Stagecoach Vineyards contributes to an intense wine. Juicy and oaky, it's dense in cherry and plum, a note of lavender and sage complementing the whole. A thick liqueur sense characterizes the texture, but the palate stays alive through the site's rocky minerality. This one'll age.
The winery's regular Pinot Gris approaches 15% alcohol, and this takes it a step farther. Not overly sweet, but identifiably late harvest, the fermentation has been stopped at 60g/L residual sugar, and fortified with some neutral spirit. White Port may have been the concept, but it hasn't really come together in the bottle.
The winery's reserve-level bottling, this has the extra concentration to warrant the designation. Tart young berry/cherry fruit carries the brunt of the midpalate. The barrel treatment is delicately balanced, bringing in nuances of toast, coconut and almond. Very well made, and cellarworthy. Drink now through 2025.
The winery's reserve bottling is consistent in terms of flavor and style, with the estate 2009 just a bit deeper in color and body. Still tight, with green tea flavors in the tannins leaving a slightly bitter aftertaste.
The winery's reserve bottling, this is named for the Wisconsin town from which the owners migrated. Coincidently, Racine also translates to roots in French. Cherry, mocha and toast scents and rich complementary flavors explode from the glass. This is by far the richest and deepest wine from among the winery's 2012 Pinots. Lovely fruit and a streak of iron give it a strong, grippy finish.
The winery's reserve Chard has consistently been the best among their five Chards. The '05 is a dramatic wine, although oak-o-phobes might find it toothpicky. It is smoky and buttery and caramelly, but a year or so should knit that together with the ripe tropical fruits and make the wine seamlessly complex.
The winery's robust blend of Sangiovese, Syrah and Cabernet Sauvignon, some of which comes from Monte Rosso, is structured and surprisingly high-toned, offering herbal cherry, raspberry, cigar box and peppery spice. Aged in bottle for a while, it's enjoyable now and has the bones to get better; try after 2016.
The winery's Rutherford-grown Sauvignon Blanc needs warm vintages to ripen. The last time that happened was in 2009. The last three years have not been kind, and 2012 was chilliest yet, resulting in a wine that's green and lean.
The winery's Saralee's bottling has been variable over the years. The '06 is tasty and eminently drinkable if you want a nice, dry, crisp Pinot. It's pale in color, silky in the mouth, and direct in cherry, cola, spice and oaky flavors. Drink now.
The winery's second release coming from the cool 2011 vintage, this wine is still in its shell, with brooding aromas of raspberries and blackberries, fresh thyme, savory herbs and tobacco. Blackberry and cherry flavors are lighter in style, backed by a wall of tannins that at present permits no entry. The wine needs significant time in the cellar to reveal it possibilities. Best after 2020.
The winery's second vintage from this site, Calegari is medium-weight, with structured oak and a silky palate. It's a ripe expression of anise and red cherry that's juicy, spicy and complex, with pretty violet aromas.
The winery's seldom-made reserve, this is a blend of 66% Cabernet Sauvignon, 25% Cabernet Franc and 10% Syrah. Among a stellar group of 2009 J. Bookwalter reds, this is the toughest to decipher—at least at first. It shows good balance, a forward, fruity start, and then a descent into very dark, very toasty barrel flavors.
The winery's signature sparkler, this blend of equal parts Chardonnay and Pinot Noir, with touches of Pinot Gris and Pinot Meunier, dazzles in rounded oak and a soft texture marked by grapefruit zest and fresh nectarine. Crisp and vibrant, it becomes richer on the finish, showing a spark of honey-baked brioche.
The winery's single-vineyard 2011 Pinots varied widely in this erratic vintage. Dry and tart, the wine is marked by a vegetal streak that cuts through the raspberries and cherries.
The winery's single-vineyard bottling, released a few months earlier, was much better. This regional bottling is simple and rustic. The blackberries and currants are rich, but there's a stubborn undertow of asparagus.
The winery's single-vineyard Syrah spent 20 months in 50% new French oak. It has an appealing mix of black cherry fruit and citrusy acids, with a hint of stone. The tang of Meyer lemon resonates long after the first swallow.
The winery's smaller Zin projects are fantastic, and this is a great example, with aromas of strawberry extract mingling with mint, anise and leather. The palate is even more savory, with mushrooms, olives and herb-crusted roast beef, benefiting from ripe plum fruit as well.
The winery's style is a leaner, more minerally and elegant Chardonnay, rather than the blowsy, ripe kind so popular these days. This '09 is quite fine, with brisk acidity and a steely tang to the orange and apricot flavors. Drink over the next three years with shellfish in cream and butter sauces.
The winery's take on the grape produces a wine reminiscent of an orange wine, or perhaps a particularly striking rosé, though it's labeled as simply white. It's a coppery cherry hue, bone dry, with fruit flavors of dried cherry. Broad and lightly oxidized, it packs a lot of punch, and may be served lightly chilled. Drink now through 2018.
The winery's third vintage from this cooler-climate vineyard offers a mix of bright red cherry, wild, dried herb, rose and anise aromas rising to the fore. Lingering acidity keeps the firm tannins at bay—the two opposites finding a peaceful balance, allowing a freshness of citrus to succulently creep in on the finish.
The winery's top-end Bordeaux red, this blends 42% Cabernet Sauvignon, 24% Cabernet Franc, 19% Petit Verdot and 15% Malbec. The fruit is sourced from the family's estate vineyard on the eastern slopes of the Napa Valley, then aged 20 months in French oak, 90% of it new. Black in color, it tastes of cedar and smoke, with soft layers of subtle plum and cassis before a grippy finish. Enjoy through 2021.
The winery's top-of-the-line Cab, this offers a depth of toasted oak and plum surrounding barbecued meat aromas. Soft and approachable, the fruit is ripe and seasoned by jolts of black pepper on the finish.
The winery's top cuvée is notable for its perfume of rose petals with a subtle whiff of body talc. Balanced and feminine, this soft and graceful wine glides across the palate with flavor highlights of cherries and plums. Drink now while it's at its best.
The winery's top cuvée, this offers barely ripe rhubarb and cranberry fruit flavors, with heavy tannins tasting of green coffee. The finish has a slight bitterness, but the wine overall shows medium concentration and depth, and could be cellared for a few more years to smooth it out.
The winery's top estate-grown Cabernet, meticulously crafted to age, this is pungent in cardamon and clove, wrapped around hardbound layers of blackberry and raspberry. Elegant and refined, with chalky tannins that will further soften over time, it offers a polished, elegant expression of dried cherries, dark chocolate and brown sugar to round out the finish. This beautiful wine should continue to show well through 2030–2040.
The winery's top of the top, this is a viscous, concentrated expression of the grape, blended with 5% Merlot, the fruit from the producer's estate Sage Vineyard on Mount Veeder. Chocolate, blackberry, sage and meaty grips of black pepper and anise compete for attention amid all the ripeness and intensity, finishing with surprising softness.
The winery's top rosé is a Chardonnay-Pinot Noir blend. It shows equal parts limes, pears, strawberries and raspberries, reflecting its parentage. What lifts it to greatness is the structure, so refined and creamy, rich in acidity, with a yeasty bitterness. It has that hard to define quality of finesse that makes it gorgeous to drink now with the finest foods.
The winery's value bottling, this was vinified in a mix of neutral oak and stainless steel. Enjoy soon for its pretty mix of savory herb, black cherry and molasses flavors.
The winery's value bottling, this was vinified principally in stainless steel, with 25% in neutral oak. It's a chunky, earthy style, letting a bit of tart cherry fruit peek through. Tannins are drying, with a textural finish tasting lightly of concrete.
The winery's various Chardonnays are defined by their varying clonal mixes. Here the blend delivers polished flavors of lemon-lime, orange peel and apple butter. There's a hint of bourbon barrel also, from aging in mostly neutral French oak. This young wine is round, full bodied and spicy, ready for immediate enjoyment.
The winery's vineyards are now being showcased in a series of designates. Sisters includes the three Pinot “sisters”—Blanc, Gris and Noir—in a site just below Archery Summit in the heart of the Dundee Hills. It's clean, compact, complex and nicely layered. You'll note a spicy mix of cranberry, raspberry and red licorice, along with more subtle hints of curaçao and chocolate. The structure (and winery history) suggest that this will age quite well. Drink 2018 to 2030 and beyond.
The winery's Vintage Select Cabernet was famous in its day as one of California's greatest and most long-lived. It's not entirely clear why they changed the name to Vintage Selection, but this is still a very good wine. Ripe, succulent currant fruit and a soft mouthfeel are the highlights, seconded by complexity, dryness and a gentle application of new French oak. So gently appealing now, it's drinkable, and should develop for 6–10 years.
The winery's widely available Willamette Valley blend is forward, open and easy-drinking, with chocolaty cherry fruit. It's a style that should have wide appeal—smooth, toasty, with plenty of tasty chocolate highlights.
The winery's Willamette Valley cuvée is right on target in 2012, loaded with luscious cranberry/raspberry fruit. Fresh and racy, with added spice and a dash of dark chocolate, this is a palate-pleaser from start to finish.
The winery actually released this wine after the 2007, no doubt to give it the extra bottle age needed. Nonetheless, it's still quite tannic, bringing to mind an older style of Howell Mountain Cabernet. It's refreshing to have an ageable alternative to the soft, sweet modern style. Rich in mountain blackberries and sweet currants, this wine should develop over the next decade.
The winery aims for Loire valley characteristics in its wines, hence the reference to Côt, as Malbec is known in the region. This is grapy, purple and young. At this point it's difficult to see much else beyond the fruit and lip-sticking acids. It's a good warm-weather quaffing wine, best served slightly chilled.
The winery behind America's first Petite Sirah continues pumping out quaffable bottles, including this show of black plums, pressed violets, black raspberries, white pepper, licorice candy and dill on the nose. The palate offers boysenberries and baked oregano, with a tapenade-like zing on the finish.
The winery blends 84% Cabernet Sauvignon with 11% Petit Verdot and 5% Malbec for this high-end red. Burly in tobacco and cedar, it also offers a floral, high-toned spirit built around juicy cranberry on the palate. With well-integrated tannins and oak, it finishes in a note of bittersweet chocolate.
The winery brings a Pinot Noir-esque touch to this Syrah, with its silky-heavy texture and cherry, cola and white pepper flavors. The tannins give it away, lending weight and substance, but still, it's amazingly supple for Syrah this powerful. Drink now–2016.
The winery brings precision control to Zinfandel, a wine that badly needs some taming but in most cases is allowed to run wild. Here, it has an almost Cabernet-like clarity, with focused tannins and acids and a balance that makes it elegant. But the wild blackberry, blueberry and spice flavors, with a briary, brambly edge of pepper and green stems, are pure Zin.
The winery calls the 2007 Tikka's “less exuberant” than previous vintages; that is not necessarily a bad thing. The fruit is crisp and powerfully focused; layered with flavors of melon, green apple, Asian pear and fresh peas. Whole cluster pressed and fermented in a combination of tank and neutral barrels, this textural wine finishes with crisp, mineral accents.
The winery calls this a Super-Tuscan blend, a bit of a stretch with 33% Carmenère along with 57% Sangiovese and 5% each Syrah and Malbec. There is a strong streak of green bean that goes so far as to hint at asparagus and drying tannins through an earthy finish.
The winery calls this a Super-Tuscan blend, though the inclusion of 38% Carmenère might have some Italian vintners scratching their heads. The rest is mostly Sangiovese, with bits of Syrah and Cabernet as well. Juicy citrus and purple berries, some pomegranate and dark chocolate can be found, along with the green bean, stemmy flavors of Carmenère.
The winery calls this “a convergence of dark debauchery”. It's not a bad assessment. Ripe blackberry and black cherry fruit highlight the broad midpalate, with a modest hint of leather, clean earth and toast. Enjoy this immediately, or save for a few more years.
The winery calls this brand new bottling a declassification of the estate Chardonnay, by barrel elimination. It's not quite as dramatic as their '09 estate, but, at half the price, it's a great buy. Dry, crisp and minerally, with citrus, pear and tropical fruit flavors, it's an elegant, Chablis-style Chard to drink now.
The winery calls this their “Bunny Cuvée” due to the rabbit on the label. It's well made, of fair value, with sharp details. Cranberry and raspberry fruit flavors punch through with a gentle streak of cola. The finish comes with a hint of composted earth.
The winery calls this unoaked Chardonnay “Homage to Chablis,” presumably because it's a high-acid, low alcohol wine whose main flavors are of minerals, with subtle elements of citrus zest and pear. It's a connoisseurs' wine that requires some understanding to appreciate. Sommeliers will love it, but it's hard to find. Only 120 cases produced.
The winery claims the vines date back to 1882; the wine is a stunner, with rich, old vine complexity mixing cherries, leafy old-vine flavors, smooth chocolaty oak. Smooth, seductive, delicious.
The winery continues a trend of fine, everyday Merlots at an affordable price with this dry, elegant 2009. It's full-bodied and deeply flavored with black currants and plums.
The winery continues to try to figure out how to grow Cabernet in this remote part of the county. Ripeness isn't the problem. Structure is. The flavors are upfront in blackberries, cherries and currants, but complexity and dryness remain challenges.
The winery did a nice job with this high production (19,000 cases) Merlot, which was assembled from various parts of the county. The wine is dry and spicy, with scoury tannins that frame cherry, tobacco, thyme and dill flavors. Drink now.
The winery does not give us exact new oak statistics, but oak dominates the aroma and flavor of this Cab. Beyond the caramel, smoke and toasty vanilla meringue, the blackberry and currant flavors are a little thin.
The winery does not make much white wine, and this release is limited to just 55 cases. Light gold, it's scented with buttered popcorn and toasted hazelnuts, with a solid core of ripe apple, pear and nectarine fruit. It finishes with a powerful burst of vanilla custard.
The winery does well with this grape, though each new vintage brings some sort of a twist or turn as far as grape sourcing, blend and overall style are concerned. Pungent with fusel oil and grass, it's not for the faint of palate. Full and flavorful on the palate, it combines sweet grasses with tree fruits, citrus and rind, showing excellent concentration and length, and finishing with a hint of ginger cookie.
The winery doesn't reveal on the label what grape varieties are in this blend, but they're Cabernet Sauvignon and Petit Verdot. It's a fine, delicious wine, with blackberry, dark chocolate and bacon flavors, wrapped into exceedingly fine tannins. It's well-balanced, too, with moderate alcohol and a nice lick of acids. Impressive and classy from this Lake County winery.
The winery doesn't tell us what the blend is, but it tastes vaguely Rhônish. It's dry, velvety and forward in cherry pie, mocha and spice flavors, wrapped into firm tannins. It's a little hot in alcohol. Drink up.
The winery donates to breast cancer research and cure. The wine is pretty good, offering rich, sweet flavors of raspberries, oranges and limes.
The winery excels at capturing the coolness and acidity of its vineyard site. Estate grown and bottled, this offers a creamy expression of bright, freshly cut kiwi, lychee and lime, surrounded by pretty floral aromas. Refreshing but with ample body, it calls out longingly for seafood.
The winery feels that this is their best Pinot Noir, and prices it accordingly. Concentrated and balanced, it shows some grassy flavors along with the sweet fruit. Very tannic. Just one barrel—20 cases—was made.
The winery grows 17 different varietals, many in minute quantities. This is a blend of 8–12 different varietals, including such oddballs as Refosco and Freisa, along with Zin, Carignan, Tempranillo, some Cabs—in other words, it's a kitchen sink wine. Spicy and peppery, with firm acids under a forward mélange of red fruit flavors.
The winery has a good track record with Sauvignon Blancs from this vineyard. Now, they've produced a very good Syrah. It's a big, thick, Aussie Shiraz-style wine, with firm tannins housing flavors of blackberries, currants, mocha, sweet oak and black pepper. Dramatic and delicious.
The winery has a good track record with this bottling, which shows how well Petite Sirah does in the warmer St. Helena appellation of Napa Valley. This '08 is dryish to moderately sweet in jammy blackberries and blueberries, with a smoked meat, bacon edge. But it's also firmly tannic, which provides a framework for the sweetness.
The winery has a good track record with this vineyard, and with the 2010, they've produced another fine one. Although it has a lush, creamy, drink-me-now quality, it's actually quite complex with fresh raspberries and red currants. Drink by 2017 or so.
The winery has a track record for producing Chardonnays that are very appealing, though not particularly complex. This wine is rich in tropical fruits, pears and peaches, with buttered toast and vanilla notes, wrapped into a buttery, creamy texture.
The winery has an outstanding track record with Oregon varieties. Now that they've moved southward, the results are average. Their first Napa Merlot is rich and well-structured, but kind of sweet and simple in vanilla-flavored cherries, currants and black raspberries, with a chocolate edge. The alcohol level, in the mid-15s, is a problem.
The winery has been consistent with this wine over the vintages, and once again, the '09 is rich and layered. It's brilliant in Edna Valley acidity, showing the long hangtime, ripe flavors of limes, kiwi fruits, oranges and minerals that characterize this region.
The winery has been doing a great job with their Chard lately. It's a mountain wine and shows typical concentration, with very pure, ripe flavors of peaches, pears and pineapples. It's right up there at the threshold of too oaky and sweet, though it stops just short.
The winery has been producing more and more low-production block bottlings from their estate vineyard. This one is entirely from the Dijon clone 115. It's soft, sweet and utterly captivating, a feminine wine of enormous charm, with raspberry, cola and pomegranate flavors, enhanced, of course, by smoky new oak. The acidity is fine, and will protect the wine as it develops over the next six years.
The winery has been producing this bottling for many years, and this is possibly the finest ever. It's soft, but not too soft, ripe, but not too ripe, and exquisitely flavorful, offering tiers of red cherries, cocoa and bacon, enhanced with smoky, sweet new oak. It's a fine wine to drink with grilled steak.
The winery has been quietly building up a solid track record with this bottling, and with the 2009, they've produced their best yet. The wine is gigantic in every respect. Vast, deep flavors of roasted coffee bean, blackberry, currant, violets and dark chocolate are complex, with plenty of toasted oak in the bargain. The tannins are strong, strong, strong, numbing the palate. While nobody can assure you it has a longterm future, this should evolve nicely with time; drink through 2022.
The winery has dialed back the time in oak for its barrel-fermented Viura to two months from five or six, and it's a decidedly less oaky wine than in years prior. Now it shows a controlled lees character along with lemon and apple flavors. Limited in what it offers, but made well.
The winery has had more success with their Amador County Zinfandel than this one from Lodi. Like its predecessors, it's dry and a bit harsh, with burnt fruit and pepper flavors and a sugary finish.
The winery has had some success with this Spanish variety, but the '05 is not one of their best efforts. The wine is thinly structured and harsh in tannins, with exaggerratedly sweet cherry, cola and currant flavors.
The winery has hardly changed its winemaking formula over the decades. Gravelly Meadow remains toughly closed, dry and tannic in youth, despite its core of blackberry and cherry fruit. While the wine is flamboyantly forward by Diamond Creek standards, it would be a crime to drink it before 2020. It's so balanced and complex, it will easily age until then, and probably far longer.
The winery has held back release on this Pinot considerably longer than their vineyard--designated wines. It's softly tannic and silky in the mouth, with concentrated raspberry and cherry jam, brown sugar, vanilla bean and spice flavors. Lovely to drink now and over the next few years.
The winery has held this wine back for nearly three years, but it's still briskly acidic and clean. Grown in the Arroyo Seco appellation, it shows forward, bright flavors of tangerines, mangoes and Asian pears, with complexities from oak and lees aging.
The winery has kindly aged this bottling for you and is charging a relatively small premium for the service, so this is one to snap up if you can find it. Hints of grilled toast, marmalade and honey remain dry on the palate and extend through a long finish. Ready to drink.
The winery has made SB since 1982, blending in Sémillon and barrel-aging in new oak to craft a fuller style of the wine that's well structured. In this vintage 16% Sémillon was used and barrel fermentation took place in 15% new oak. The result: a light, ethereal wine abundant in tropical aromas and flavors that's crisp on the palate.
The winery has sourced this wine from their coastal vineyards, which accounts for its acidity and long hangtime raspberry, persimmon and sour-cherry candy flavors. With a silky texture, it's lovely to drink now.
The winery has struggled with Pinot made from this warm, sunny highland appellation, which is more suitable for Zinfandel. Their '06 is a savory wine, dry and rich in cherries and oak, with a silky texture. But there's a heaviness that makes you think Pinot isn't the best grape to grow this far above the Anderson Valley fogline.
The winery has stuck with a deeply austere, penetrating and rather Germanic style of dry Riesling—which is difficult to do this well. Though built for acid freaks, it's also layered with complex flavors, blending citrus pith and rind, wet stone, green apple and green pineapple. It's drinking well already, and likely to hold steady for up to a decade.
The winery headed north for these grapes to produce this light rosé in the classic shade of pink. Strawberry and bubblegum aromas are cut by a splash of lime juice. A stony texture frames the palate, offering light raspberry, red cherry and tangerine-peel flavors.
The winery held back releasing the wine until this spring, probably to give the tannins extra time to soften up. It's got herbal flavors and the fruit seems to be fading. Drink up. —P.G.
The winery held back this brut-style wine for eleven years. Even at this great age, the wine tastes young and vibrant in acidity, with rich strawberry, orange, lime and yeast flavors, finished with sweet vanilla. Tastes beautiful now, but extraordinary as it is, it should gain traction over the next ten years.
The winery held this back an additional six months after their other 2008 Pinots were released, presumably to let it become integrated. Still, it's quite tannic, with a sandpaper-like toughness. Despite the astringency, the massive wild-cherry, cola, mushroom and anise flavors come through. It's a huge wine, feral and untamed—quite exquisite in its wildness. So delicious now, it's hard to resist, but the wise collector will cellar it for 4–5 years, maybe even longer.
The winery held this back for four years before releasing it. While it's dry and silky on the palate, it has raisiny flavors, and a touch of volatile acidity.
The winery held this Chardonnay back a year later than their far more expensive Journey bottling. Hard to say why, but the consumer is the beneficiary. That extra bit of aging has mellowed the wine, giving it a creamy, buttery richness. It has good acidity, too, that gives a lift to the ripe tropical fruits.
The winery held this wine back from release for an additional year longer than their other new Cabs—which are from the 2010 vintage—for a good reason: to let the fruit catch up with the tannins. It has begun to, but only barely. Still shows the tight astringency of a young Howell Mountain Cab, but the core of fruit is brilliant in black currants, cassis liqueur and blueberries. Give it until 2017 to emerge, and it will drink beautifully for many years afterward.
The winery holds back its wines to good effect. There's no sign of fatigue here, just well-integrated complex meaty flavors. It's dusky and dark, with aromas of smoke, tobacco and espresso. Flavors include all of the above around black fruits and slightly gritty tannins. It's dense and delicious and ready to drink.
The winery identifies this as “the best barrels from our best lots.” Supple and streaked with chocolate and caramel, this explosion of cherry, cassis, cola and Dr. Pepper contains sneaky notes of tobacco and pepper threaded through the lingering finish. Richness and depth prevail throughout.
The winery identifies this as organically grown, and it commands a higher price than the nonorganic Snoqualmie offerings. It's fresh, clean and simple, with crisp, apple fruit and well balanced acidity.
The winery identifies this as their reserve-level wine, giving it 14 months in 50% new French oak barrels. Raspberry and cherry flavors are prominent, along with scents and flavors of cookie dough. The wine has moderate depth and length, although the tannins turn a little bitter. Some additional bottle age should help smooth it out.
The winery indicates this is from 2015, but there is no vintage shown on the bottle. On the sweet edge of brut, it smells and tastes of plastic, with a grainy, sugary mouthfeel and simple apple fruit.
The winery initially produced Cabernet, a fact fans of its white wines might not know. This vintage offers 83% Cabernet Sauvignon blended with 11% Cabernet Franc and 6% Petit Verdot. Puckering in tannin, it offers faint mint and high-toned black cherry, the finish ripe and vanilla-sweet.
The winery is better known for Pinot Noir, but now turns to Chardonnay, with good results. The little-known appellation is in the middle of the warm-cool Sonoma spectrum, and the wine shows ripe orange, pear and pineapple flavors, brightened with crisp acidity.
The winery is in eastern Oregon, near the Idaho border, but the grapes were sourced from an unnamed Willamette Valley vineyard. A bit high-toned, with sharply defined strawberry and cherry fruit, this finishes with a burst of caramel and mocha.
The winery is in eastern Oregon, near the Idaho border, but the grapes were sourced from an unnamed Willamette Valley vineyard. It's a toasty wine, pleasing and easy-drinking, with pretty red cherry fruit. A dash of iron and some roasted coffee flavors add interest.
The winery is making new strides by finding the best sites for its wines rather than trying to grow everything on its estate. This Chardonnay is a case in point. High in acidity and low in oak influence, it offers restrained layers of tropical mango, lemon and ginger snap.
The winery is owned by Candice Wozniak, ex-wife of Apple co-founder Steve Wozniak. This nontraditional blend of Cabernet Sauvignon and Pinot Noir impresses, with aromas of ripe berries, wildfire and smoked herbs. The smoky palate picks up licorice, tobacco, cedar, asphalt and acai fruit, altogether reminiscent of a blueberry crusted pork roast.
The winery is part of the emerging garagiste movement in Paso Robles. It's an ambitious wine, blended with Petite Sirah and Malbec, both of which add complexity. But there's a candied tone to the blackberry flavors that makes it lush and soft.
The winery is perhaps best known for its Merlots, here done in an overtly oaky style. Chewy, woody and quite astringent, the tannins lead, with dried berry and dark chocolate also in the mix. Fine for everyday drinking with your favorite cut of beef.
The winery is slowly proving itself with yet another expensive Napa Cabernet of unproven provenance but intense deliciousness. The wine shows the hallmarks of finesse and concentration, rich in black currants and cassis liqueur, with a rich jacket of oak. The alcohol is heady, giving the impression of a modern, superbly crafted Napa Valley Cabernet. Drink now–2020.
The winery lays claim to the first planting of Grenache Blanc in Oregon, and has established a track record for consistent quality. Here is a rich, ripe and generously fruity white wine, substantial enough to pair well even with your creamiest sauces. Fleshy pear, apricot and tropical fruits are set against juicy acidity. This is a winner!
The winery made its bones with its fabulous Sacrashe Cabernet from Rutherford. This is their first release from Diamond Mountain, and the result is quite interesting. In fact, it's very good, but disappointing, considering the price. The wine is firm and hard in tannins, with blackberry, currant and new oak flavors, yet it's a little lacking in depth. Could be an ager, but don't bet the farm.
The winery makes a line of Cabernet Sauvignon from various AVAs of the Napa Valley, highlighting each on the label. From warmer Calistoga, this mouthCab is brambly black fruit-forward with layers of coffee and mocha.
The winery makes one of the most consistent and food-friendly Gewürztraminers in the state, and the 2006 continues that tradition. Bone dry in the Alsatian style, it's high in zesty acidity, and shows spicy flavors of citrus fruits, apples and wildflowers.
The winery makes this wine from vines planted in 1959 that it now farms organically. In this vintage, they produced a hearty, sizable wine, ripe, soft and intense, in need of time to coax the blackberry and cassis fruit forward. Enjoy through 2025.
The winery mentions neutral oak barrels, though the immediate aromatic impression is still on the toasty/oaky side. The fruit comes up more slowly, along with residual CO2 that gives a spritzy mouthfeel. Yeasty, light and tart, with green apples the strongest fruit flavor.
The winery named after one of California's prominent pioneers continues a strong legacy with aromas of red cherries, orange rinds, dried violets and dark red rose petals. The palate shows a decent amount of tannic grip, with flavors of pomegranate, black tea and graphite.
The winery names Ribbon Springs its “most important source” of Pinot Noir grapes. The Ribbon Ridge AVA, a small subset of the northern Willamette Valley, is distinguishing itself for refined, focused Pinots such as this. Raspberries and rocks collide in midpalate, with a lick of milk chocolate as it fades into a gentle finish. The alcohol is listed at 13.2%.
The winery notes that these are the oldest commercial Riesling vines in Oregon, planted in 1965. This has a succulent core of sweet apple-flavored fruit, quite rich and delicious. It dries out a little toward the back, but continues with excellent length and more of that crystal clear fresh red apple flavor. It's got enough textural interest to keep it from feeling one-dimensional.
The winery notes that these vines were planted in 1983, and the wine offers generous dry extract along with dried apple fruit. It's lightly tawny in color, with sappy acids. Best to drink up in 2017.
The winery notes that this is their 16th vintage of Malbec, but just the first reserve bottling. Intense aromatics introduce a wine saturated with black fruits, coffee liqueur, soy and tobacco. It offers exceptional depth and power. Drink now through 2025.
The winery notes that this was done in an ice wine style—cryogenically—and it was done very well indeed. Pretty aromas show concentrated lemon and honey highlights. Once tasted, they carry through with flavors of orange marmalade, maple syrup and brown sugar. Sweet but not cloying, it's a slice of lemon pie in a glass.
The winery offers this bottling as a counterpart to their dry Riesling, but there's not much separation between the two. Its 10 g/L of residual sugar is certainly above threshhold, but with the searingly tart acidity underneath, it barely makes a dent. Citrus and apple flavors come through, but the sour lemon acidity is what dominates.
The winery once made 30,000 cases of Chardonnay. With this release, it micro-sized that number down to 1,250, focusing on 30 vine rows to make a better wine. Mission accomplished—this medium-bodied wine offers a creamy texture, with concentrated fig and pear flavors around a mineral-laden finish.
The winery produces two old-vine Pinots from estate-grown fruit; this shows a touch more concentration and complexity. Black-cherry cola, smoke, earth, tobacco and even a faint whiff of the barnyard all mingle, leading the taster down an engaging flavor trail that winds gracefully into a lingering finish. Drink now through 2022.
The winery produces two outstanding Pinots from estate vineyards planted in 1972. This is big and chewy (as the potent alcohol might suggest) and aging in 50% new French oak puts flavors of toasted coconut and caramel around smooth supple cherry fruit. There's a finishing hint of eucalyptus; all in all, it's a terrific value and a truly original take on Pinot Noir.
The winery pulled out all the stops on this Cabernet-based Bordeaux blend, yet the wine is so tannic and sharp now. Shows massively extracted black currant and oak flavors that run deep and long in the finish. Who knows what this wine might do in 10–15 years, but it's a roll of the dice.
The winery rarely produces single-vineyard bubblies, so when they do, it's because their team believes in the bottling. And when you taste this 100% Chardonnay, you understand why. It's dry and rich in acidity, with yeasty lees and toast that frame gorgeous tangerine, Meyer lemon, lime and vanilla bean flavors. The mousse is ultrarefined, making it great for drinking now. This sparking wine could age until at least 2024, gradually losing effervescence and primary fruit but gaining in subtlety.
The winery rather coyly refuses to divulge the blend here, saying only that it is a “secret recipe” that contains 14 different Rhône grapes. Whatever. If you are expecting a true grand rouge you are going to be disappointed, for it's more like a rosé, just a bit darker in color. Dry and tart, with fruit flavors of the sort that come with a rosé of Sangiovese for example. Serve well chilled.
The winery released its regular '05 Cabernet nearly two years ago. Now comes the Reserve. It was worth the wait. The tannins are beginning to resolve, making the wine approachable now. It has tremendously rich flavors of blackberries, currants, chocolate and cedar, and should continue to develop through 2011.
The winery releases an extensive lineup of single vineyard Pinots; here is the mix of leftover barrels. Purple fruits, earth, slightly green tannins and a hint of toast come into play.
The winery remains committed to French Colombard, honoring its heritage with this wine. Wet stone, apple and lemon distinguish it most, both in terms of aromatics and taste. Crisp and refreshing, it's a fun wine to begin the night, served chilled and shared.
The winery says it can't reveal the source of the grapes, which is odd, but we do know it's in Rutherford. Made from 100% Cab, and aged in 100% new French oak, it is, in a word, splendid. Rich in blackberries, cassis and dark chocolate, the fruit was clearly well grown, and the tannin-acid balance is utterly classic. This beautiful wine is a partnership between three well-known and high-scoring vintners from other brands. It is a winery worth following.
The winery says this high-alcohol wine, made from Muscat and Verdelho, was aged for ten years in barrels. It has a floral, Sherry taste, with that distinctive yeasty flavor undergirding quite sweet pineapples, oranges, apricots and white chocolate.
The winery says this is their earliest-picked fruit, which explains why the wine is leaner and earthier than their other bottlings. You'll find mushroom and green herb notes alongside the raspberries and cherries. Whether or not this extends the wine's ageability is arguable, but it does make it less appealing than, say, their Sun or Sky bottlings, which are riper.
The winery seems to be calling this Shiraz, not Syrah, because of the wine's direct simplicity, in the Aussie style. It's a soft, fruity wine, bigtime in cherries and blackberries, made to be immediately drinkable.
The winery shows its prowess with making delicious, affordable larger-production wines with this bright and easy drinking Cabernet, a study in soft tannins, juicy cranberry/currant fruit and composed structure. It's a good one to stock up on at the price and quality.
The winery sources this fruit from a vineyard near Hollister. It delivers aromas of bramble berry, espresso-dipped cherry and allspice. Cherry and chocolate power the palate, which also benefits from lifting mint, sagebrush and eucalyptus, finishing with chopped herbs.
The winery specializes in Zinfandel. While the Maboroshi Vineyard has produced great Pinots for other wineries, this one is tough in tannins. Give it a good, long decant and drink up.
The winery spells it Petite Verdot, and the wine shows tight aromas of black fruits, leather and mushroom. The palate is deep and very ripe, with full-force blueberry and blackberry flavors. A little edgy and tannic, but immensely ripe and pleasant, just like all the Marqués de Griñon 2004s. Good now and better in 2009–10.
The winery struggled last year with this bottling, but has made good progress with this dry, richly balanced 2006. It's an easy wine to drink now, medium-bodied and silky, with lush flavors of black currants, chocolate, licorice and cedar.
The winery turns to this Monterey appellation to up their Chardonnay games. The wine is lush and oaky, with intensely ripe tangerine and apricot flavors.
The winery used to make an indifferent Pinot Noir from Carneros, but now they have some good fruit, and the improvement shows. The wine is delightful, with crisp acidity brightening very ripe flavors of raspberries, cola and black cherries, with lots of smoky oak. Drink this complex wine now and for the next few years. .
The winery went all out on this blend of 50% Syrah, 25% each Cabernet Sauvignon and Merlot, giving it three years in 20% new French oak. It's a solid, chunky blend, bright and spicy, with high-toned cranberry and cherry fruit. It's good, but simple.
The wines from this collaboration between Charles Smith and Charles Bieler continue to impress. The rosé is mostly Syrah, with small amounts of Cinsault, Grenache, Counoise and Mourvèdre. It's a complex, fashionably stylish take on rosé. Light fruit flavors of berry and melon are detailed and refreshing, with exceptional length on the palate.
The wines from this estate, located on the lower slopes of Montalcino, show excellent consistent in quality, year after year. Aromas include cherry, blueberry, cassis, cola, ginger and tobacco. Good flavor intensity drives a long, rich finish.
The wines from this producer always resemble one another aromatically in a unique way. There's bright wild strawberry and healthy handfuls of black and white pepper amidst an earthy, smoky edge. Young, firm, light on the tongue, the finish picks up substantial steam, a hit of herbal smoke there for the taking.
The wines from this remote ranch off of Jalama Road combine mossy forest-floor touches with dark hearty aromas, in this case showing pine, rust, juniper, thyme and purple fruit on the nose. The texture is grippy, and there is cranberry fruit in the background, but the palate's attention turns mostly to eucalyptus, dark spice and even tobacco toward the finish.
The wines of Abelis Carthago are enigmatic. The lowest-priced Lui is the most balanced and complete. This wine, William, is dark and dense, with shoe polish and raw crude oil on the nose. It's super strapping and tannic, with bitter chocolate and coffee notes carrying the racy palate to a fiery finish. It lacks nuance and subtlety but will augment a good steak with nary a problem.
The wines of Backsberg have a distinctive, artistic quality to them that makes them ideal for collectors and drinkers who seek wines with style. This Pinotage has those qualities, with its layers of cinnamon and deep berry on the nose and smooth, integrated berry and smoke flavors. This is a real Pinotage so expect the rubbery smoke that goes along with it—but it's also elegant, offering structure and complexity with a gentle touch.
The Winkler-Hermaden family's vineyards drop precipitously down from Kapfenstein castle, which they run as a hotel. With their great exposure, the vineyards allow the Zweigelt in this wine to ripen well, giving richness and density of structure, with the rich spice and red stone fruits blanketed by dark tannins. Glass stopper.
The Wohlmuth family has owned this vineyard since 1803, producing wines with impressive continuity. The Sauvignon Blanc is rich, and almost tropical, but without being heavy. Apples, pears and apricots combine beautifully. It could age for a year or two, but is thoroughly drinkable now.
The Wolffer Pinot Gris has an attractive, zesty character from the start, with its nose of melon, pear, citrus and spice followed by a fun, lively array of lemon, toast and pear. Pretty and an enjoyable drink on its own, or with delicate foods.
The wonderful minerality imparted by the Doctor vineyard is somehow able to keep this intensely sweet, rich wine from being heavy or cloying. Dried apricot notes mark the nose, followed by scents of mango, peach and pineapple; this wine virtually gushes with sweet tropical fruit and honey, yet maintains a wonderful sense of balance throughout.
The wonderful old-gold color of this tawny leads into a generous, rich wine that has retained fruits while also showing a woody character that is typical of wines this old. With spice, dried raisins and intense acidity, it is a beautiful wine that deserves to be drunk just by itself.
The wonderful thing about Sauvignon from Friuli (in northeast Italy) is that environmental factors like soil, temperature and geography, give the variety more heft and density than you might find elsewhere. This expression shows the grape's characteristic aromas with a touch of smooth creaminess on the finish.
The wonderfully earthy touch of russet pear peel and the freshness of lemon and green apple all appear on the nose. On the beautifully dry incisive palate, the lemon shines through and takes over. This is bright, vivid and fresh but comes with a lovely earthy texture that grounds the soaring lemon freshness. The long finish once again features ripe but tart apple and green pear, but ends in lip-smacking pure lemon zest. Drink 2017–2030 at least.
The wonderfully intense acidity of this Eiswein is balanced by rich honey and fruit flavors. It has a fine line of purity and freshness, with a long, satisfying finish. Drink from 2018.
The wonderfully peppery nature of Blaufränkisch makes itself felt here: this is appetizing, honest and fresh-faced. On the palate aromatic blueberries join in while freshness and pepper give verve and energy. This is lovely, honest, refreshing and utterly moreish.
The wood-aging flavors show strongly in this ripe wine, balancing with the apple acidity and the touches of green-plum fruits. A streak of minerality adds to the complexity of this delicious wine. Drink from 2018.
The wood aging dominates this toasty, burnt-flavored wine. The light stalky fruit barely shows. Maybe when the tannins soften in 2015, it will be more approachable.
The wood aging gives this wine a smooth, velvet texture, the toast lying easily over the fresh fruit that is hallmark of Renaud wines. It is finely balanced, a lively wine that has been rounded out well by the wood.
The wood aging has not yet left the fruit behind in this warm, rich yet dry Port. It has intense concentration, the herbs and spices showing through the rich, smooth texture. The aftertaste is rounded, even with its fortified edge.
The wood aging is still showing in the aroma of the wine. On the palate, the fruitiness of the blend of Antão Vaz, Arinto and Viognier comes across richly with flavors of apricots, green plums and pink grapefruit. This fruitiness is layered over the wood spice to give a creamy wine that will age. Drink from 2017.
The wood aging is still showing in this young wine that needs time. Dry, firm and toasty, it also has the light, fruity character of the 2013 vintage with raspberry, blueberry and acidity that's still too intense. Drink from 2016.
The wood aging of this wine has given a lightly oxidized character. It is rich and creamy with toasty acidity as well as yellow fruits. Drink now.
The wood aging shows in this wine, giving a smoky, spicy character. It has softened the crisp fruits and allowed the wine to broaden out with ripe berry fruits. Solid and dense, it will need to age so drink from 2017.
The wood aging shows strongly in this spicy wine. Besides bitter tannins it also gives the wine a minty character. It is young and hopefully the fruit will develop more and fill out this structure.
The wood aging still shows in this wine, although not too aggressively. It also has layers of spice, acidity and plenty of red berry fruits. Let it soften and drink from 2017.
The wood and alcohol seem to get out front of aromas of plum, raspberry and medicine cabinet. Flavors are sweet and concentrated with a tart, cranberry-filled finish. A lot of good things are going on but they don't quite seem to all come together.
The wood and toasty character of this mature Port is just right. It has a fine balance between its old gold flavors and the spirit, giving an intense, concentrated character. Hints of fruitiness are still, just there. The aftertaste, rich and dry, lingers on and on.
The wood element is important here, but it is based on a firm Cabernet Sauvignon structure, dry but rich tannins. The wine is a great success for the vintage, giving sweetness, ripe fruit that only shows light extraction, and dark plum and berry flavors. The feeling is of polished fruit and wood, rounded but always dense.
The wood elements here are evident and result in seductive aromas of vanilla, spice and tobacco that co-exist with fresh red fruit, cherry and plum. It has chewy tannins and a tight mouthfeel that suggests a pairing with game or a hearty stew. This is a modern, blockbuster wine with 10% Merlot and 10% Cabernet Sauvignon.
The wood fermentation has just brushed the ripe notes of this wine, rounding out the young, fresh fruitiness. It's a full wine with pear, citrus and a tangy, mineral texture. Drink from 2016.
The wood flavors are still prominent in this spicy wine. Heavily influenced by rich Merlot, the wine is lightly structured and more about juicy red fruits. Tannins in the back give enough shape, although it will be ready to drink from early 2017.
The wood influence in this wine is almost too much for the fruit, even in the future. It has a severe, burnt character that shows an herb flavor and a tight texture.
The wood is piled into this wine, giving a firm, dry, toasty structure. It has weight, the fruit under the wood showing great potential. Give this wine at least three years.
The wood is showing strongly in this young wine. But then so is the bold ripe black fruit. Put the two together as they integrate and this will be a rich full wine with juicy acidity as well as plenty of spice. Drink from 2018.
The wood is still showing in this ripe, fruity wine. That's fine because the fruit and the perfumed acidity will fill out the wine and give it richness. Drink from 2018.
The wood is still very present in this young wine, giving acidity and creamy, toasty character. The wine, as it develops, will become ripe, full of yellow fruits and honey while always keeping that great acidity. Since it needs to age, drink from 2018.
The wood is too much for the fruit with this wine. At this stage in its development, there is a bitter, high toast character that dominates the white fruits. Underneath all this toast, there are hints of fresh apples and cream flavors. Give it at least a year.
The wood shows well here, ripe toast to go with the white fruits and richness. Good balance.
The wood that dominated during the futures tastings in 2008 has calmed down, merging more easily into the rich fruits. There is an attractive smoky character, focused berry flavors and delicious spice. It should age well over 3–5 years.
The wood, with its heavy toast and licorice flavors, is dominant. That element makes for a wine that has weight but loses its fruit amid the firm extraction.
The word "black" applies to a number of things here: cherry, coffee, currant. Cola is another part of the fabulous mix. Tons of polish, and creamy and rich. A palate-pleaser supreme; there's a lot of class and breed here. Fine and fancy, with excellent weight. What more could you ask for?
The word “briary” is hard to define. In Zinfandel, it suggests wild berries, ripe under the summer sun, but also the peppery weeds that grow nearby, many of them succulent herbs with bracing medicinal qualities. Dry Creek Zins are famous for these notes, and this is a classic Dry Creek Zin. The alcohol is quite high, but not out of balance, and the overall impression is the essence of Sonoma old-vine Zinfandel.
The word “reserve“ is hidden on the back label. Another surprise—under the thick wax capsule is a glass seal, certain to ambush more than a few unsuspecting cork-pullers! The wine inside is very much of a piece with the regular bottling—aromatic, bright and sappy, with a strong citrus/pineapple streak.
The word massive barely begins to describe this Cabernet Sauvignon. It aims to compete with anything from Napa Valley, and does so largely successfully. The palate offers waves of ripe blackberries, black currants, dark chocolate and smoky oak flavors. What's harder to put into words is the elegance and balance. Despite its serious heft, the wine feels comfortable in the mouth. Indisputably an ager, it should begin to mellow after 2018, and continue to offer pleasure for many years.
The word No refers to no oak and no malolactic fermentation. The wine is sharp in acids and totally dry, but with super-ripe flavors of pineapple, pear, peach and green apple marmalade. Very clean and mouth-cleansing.
The word scrumptious applies here. This rich and complex rosé from Eric Hamacher is a mix of saignée juice and Pinot Noir blanc that wasn't quite blanc enough—a happy accident, since it's packed with raspberry confit and plum jam flavors, with a hint of cranberry sauce. Coming up on two years past fermentation, it's a wine to drink now.
The work of award-winning winemaker Renzo Cotarella shows through in this wine's modern, bright purple color, its new wood and ripe fruit aromas and in the juicy blackberry and berry fruit flavors. Yet it is certainly not just modern glitz: Lurking behind is the real heart of a tough, ageworthy, tannic Brunello, which promises a good 10 years at least before being ready to drink.
The workhorse wine from this Pinot master is pretty darned good, especially considering the price. Lovely, deep aromas of black cherry, tobacco, coffee and nutmeg, with a waft of vanilla-tinged oak introduce a wine that is ripe and sweet in the mouth. The vintage was a good one, and the fruit is really succulent. It's not a keeper, however, and it won't improve in the cellar, but it's so good there's no reason not to drink it all up now.
The wow factor of this Merlot-based Bordeaux blend is undeniable. With the rest of the blend consisting of Cabernet Sauvignot and Petit Verdot, it's drinkable now, with notes of black currants, cherries, dark chocolate and oak. The tannins are gorgeous and the alcohol is high.
The Xavier Flouret brand covers the world, but its Sancerre is always among its most consistent. It is balanced, fruity and only lightly herbaceous. Touches of white currants add to the fruitiness of this ready-to-drink wine.
The Yarra Valley's relatively cool climate really shows through in this wine's smoky, herbal nuances, which sometimes threaten to take over from the primary cherry fruit. It's lean, more in the Rhône style, and finishes with tart cherries and hints of meaty portobello mushrooms. —J.C.
The year's bottle aging has rounded this wine out and has softened the fresh red fruits into a more generous, full-bodied texture. The acidity, always present shows as a counterpoint to the ripe fruits. Drink now.
The year 1610 was the year the estate was created, so it does have some history. The wine is smooth, rich and with a dense character that gives it an almost inky black color. Solid and concentrated, it is a powerful wine, with dense berry fruits and acidity. It will be ready from 2019.
The year 2009 seems to have been a tannic one in Fleurie, producing wines that will benefit from some aging. This fits that bill well, a mineral and austere black fruit flavored wine, with a smoky aftertaste to go with tight acidity.
The year 2014 was a fine vintage for reserve-level wines, and this one brings concentrated cherry-berry fruit into a generous midpalate. Those big forward fruit flavors wrap through the finish, which is lightly touched, though not seriously impacted, with a glue-like note.
The year is a fine one for white Bordeaux, and this vintage of white Mouton-Cadet takes good advantage of the fresh, herbaceous character, with an added citrus tang, and spiced up with some aromatic Muscadelle.
The yeasty overtones of fermentation that still cling to this fresh wine are pervaded by lemony freshness. The palate is taut and almost austere with the briskness of that citrus freshness always at its core. There is an intriguing, savory fillip on the finish. Save this for a hot day.
The yellow-fruited richness of mirabelle compote with a touch of vanilla becomes apparent on the nose. The palate is just as luscious as promised but also carries a welcome, thrilling streak of lemon oil at its core, brightening and framing the medium-sweetness with its zesty lift. A touch of pleasant phenolic bitterness can just about be felt, adding dimension to the palate. This is intriguing and exciting in the way it plays with richness and sweetness while keeping them on a very tight rein. Lovely. Drink 2017–2027.
The yellow apple, melon and spice aromas are bright and inviting. The palate is fresh and clean, with broad, vibrant flavors playing nicely against a tart finish.
The yellow color and doughnutty, honeyed aromas give it away: this is barrel-fermented, Bordeaux-style SB. The nose is barrique heaven, but the vanilla and resin qualities are stylish. Creamy but balanced in the mouth, with flavors of oak, vanilla, spice, honey and baked apple. Smooth stuff but very oaky, and not for everyone.
The yellow grapefruit, tropical fruit and nectarine flavors are light in concentration and are marked by gentle yet enriching acids. It finishes clean but short.
The Yiddish word “zaftig” perfectly describes this Petite Sirah. It's big, powerful and fleshy, with potent flavors of blackberries, cherries, plums, currants, dark chocolate, licorice, bacon and peppery spices, all wrapped into significant tannins. A very nice example of the variety, it's dry and balanced, and should age for years.
The Yiddish word zaftig describes this Merlot perfectly. It's fleshy, with a soft, fat mouthfeel framing ultraripe cherry pie filling, milk chocolate, anise and sandalwood flavors that finish jammy-sweet and spicy.
The young tannins are keeping the wine dry at the moment. But the flavors of black currant fruitiness and fresh acidity promise a bright and fruity future. Drink from 2016.
The young wine is ripe, juicy, and richly structured. It is perfumed, with spice, red berry fruits, ripe tannins and inherent elegance. It will be an impressive wine as it matures. Give it until 2018.
The young, berry fruit in this wine is bright, scintillating with acidity and black currant crispness. It's structured and young, but the fruitiness will allow it to age quickly. Drink from 2019.
The youngest red in the Couly-Dutheil range is just such pure, exuberant Cabernet Franc. It is perfumed, ripe with black currant fruit and a layered with acidity. Its fruitiness makes it a wine to be drunk young, its tannins giving structure rather than aging potential.
The youthful nose is primed with black currant, blueberry, earth and licorice. Generous and supple on the palate with restrained acidity, the tannins show some sinew, yet they are well-integrated. It's fullbodied, with slightly spirituous alcohol, however, the excellent concentration on the palate can support this. Overall, the wine is well knit, including its inflections of baked cobbler and vanilla bean from the oak aging. Drink now and for five more years.
The yum factor on this wine is impossible to ignore, with aromas of jammy blue fruit, dried herbs and cigar box. The concentrated, high-octane flavors are full and textured with a lingering finish.
The Zephyr Ridge vineyard provides the fruit for this brambly Petite Sirah. It was aged for 22 months in American oak, and has that roughshod character, a mix of wild berry, garrigue and clean earth.
The zest of grapefuit, lemon and the crunch of Granny Smith apples heralds a bright, fruity and superrefreshing wine. Midpalate texture encloses the fresh acidity beautifully and has ample liveliness and a dry finish.
The zestness of lemons tames most of Sauvignon Blanc's varietal exuberance and makes for a refreshing, restrained wine.
The Zieregg vineyard is on the frontier between Austria and Slovenia. The wine, fermented in wood, is in a very tight, closed style, firm, with some bitter herbs in its youth. The flavors are of white fruits, spiced with a touch of pepper. Age for 3–4 years. Glass stopper.
The Zin is cut with 15% Syrah, a nice choice. Smooth and plummy and loaded with spice cake flavors, it's a moderate 13.5% alcohol—light for Zin—but has plenty of oomph in the mouth, ripe fruit and a pleasing chocolaty finish. Great presence and polish  elevate this well above the ordinary.
The Zind-Humbrecht Pinot Gris style brings out the richness of the variety. This wine is all spice, and intense flavors of pepper and lychee. The acidity creeps in making an impact on the initial mouthfeel. Very rich, concentrated.
The Zinfandel is sourced from Alder Ridge; the 22% Primitivo component from Stonetree. Fresh and lightly spicy, it features bright berry fruit with good focus and medium depth. Despite the relatively high alcohol, it seems sleek and moderate.
The Zuc di Volpe line boasts an exceedingly attractive expression of Pinot Bianco that is both aromatic and textured at the same time. The wine sees some oak aging that has helped shape aromas of almond, honey and fresh peach.
Thea's Selection book-ends the single-vineyard wines and is the winery's lower-priced, multi-vineyard blend. As with the Jerome, the flavors are more complex and woven than in the single-vineyard bottlings; with cherry and berry fruit, fresh herb and streaks of bitter chocolate. It's a complete, supple wine, with no holes, moderately ripe fruit, and just a hint of heat in the finish.
Thea's Selection is Lemelson's “measuring stick” Pinot Noir, as it is a blend of blocks from the different estate vineyards. This elegant release emphasizes aromas of pungent herbs, lifted with hints of rose petal and briary berry. In the mouth there is a lively, sappy, fruit-centric focus, showing concentrated raspberry (framboise) flavors. In short, a thoroughly delicious bottle that makes the case for blends over most single-vineyard offerings in Oregon.
Thea's, the blended offering in Lemelson's stable of single vineyard Pinots, advances the idea that blends are often the most complete wines in a lineup. Though each of Lemelson's single vineyard wines has its own unique particularity, this wine takes the best of them and gracefully pulls them all together. A gentle mix of spice, floral, mocha, forest and chocolate streaks, it is buttressed with firm purple fruits and polished tannins.
Thea Riserva opens with dark and austere notes of black licorice, tar, black cherry and crushed granite. There's a dusty quality to the close followed by a dry but fresh finish.
Their estate Chardonnay is all barrel fermented. A bigger style, with lots of texture but not too much oak. Leesy, creamy, with buttery, tropical fruit. Again, well-balanced and stylish.
Theoretically a very light rosé, the “Eye of the Partridge” is really a Pinot Noir blanc in this vintage, and joins a growing cohort of such wines from Oregon. Strong acids compete with some residual sugar, in a tart and sappy wine chock full of yellow plum, white raspberries and citrus fruit. It's rich and delicious, with impressive length and concentration.
There'a soft sweetness to this wine that makes it immediately drinkable. The flavors are suggestive of ripe red cherry, red licorice, red currant liqueur, mocha and sweet oak.
There's 10% Zinfandel blended into this wine, but looking at my notes, I never would've thought so. The pale color is all Pinot Noir, as are the aromas of earth and tomato (the vanilla comes from the French oak barrels). It's light and crisp, with a tart finish.
There's 19% Syrah and 5% Petite Sirah blended in, making for a succulent wine, with spicy, lively fruit leading the charge. There's enough acid to give it structure and balance, but not so much that the wine seems edgy or sour. Full bodied, mouthfilling, flavorful and distinctive.
There's 3% each of Grenache and Petite Sirah in this wine that is quite ripe and straightforward in its fruity waves of blackberry, cherry and oaky chocolate. Firm tannins don't overwhelm, opting instead to support and structure. Black pepper leaves a lasting impression on the finish.
There's 5% Cabernet Franc in this Temp, which makes all the difference, bringing greater body and tannins to a variety that, on its own, can be simple. The cherry, cola and licorice flavors are accented with a touch of sandalwood, making for a lovely, medium-bodied red wine to drink now.
There's 5% Malbec in the blend, but the austere, scrapey tannins of the Franc still dominate the finish. The fruit is pretty, with blueberry character to burn. The wine hits the palate well in the beginning, but seems to sag a bit midpalate before heading into that astringent finish, enlivened by toasty new oak. If you like blueberries, you'll like this wine.
There's a baked fruit taste to this Grenache-Syrah blend, like cherry pie filling that got a little caramelized. In its favor, the wine is dry and soft, with finely ground, ripe tannins.
There's a balanced richness to this wine, with lovely notes of wood-grilled apple, toasted hazelnut, freshly baked apple pie and orange creamsicle that are cut by ample acidity. The medium-weight mouthfeel is smooth but not flabby, with lingering baking spice and toasted brioche notes on the close.
There's a barnyardy funkiness to this Pinot Noir that is frankly fascinating. Call it Burgundian, but it's emphatically Californian in the richness of raspberries and cherries, with their jammy sweet finish. Earthy tannins and brisk acidity guarantee that this wine will age well through 2016.
There's a basket of ripe raspberry and strawberry in this earthy, single-vineyard designated wine, an earthiness that doesn't let go. Truffle and damp forest meet in the middle to introduce dusty, dense tannins that will benefit from time and air.
There's a beautiful wine in here, but it's buried under tannins. Also, the fruit is all primary blackberry, blueberry, raspberry and cherry jam, while the oak stands to the side, insistent in vanilla and toast. Nothing has merged, everything is separated. Yet this is a great wine, easily the greatest Cabernet to emerge from Livermore Valley in memory. Beautiful now, and should develop for a decade.
There's a beautiful wine in this Cabernet blend, which was grown at the foot of Howell Mountain. But it's not showing its best now. Just too tannic, and the fruity flavors are all primary and unintegrated with the new oak barrels. With a wealth of raspberries, cherries and currants, it should begin to come into its own after 2013.
There's a beautifully delicate nature to this wine that is evident in its pristine floral aromas and its feminine notes of raspberry and wild berry. Hints of smoke and tar appear at the end and the wine is tight and firm in the mouth. Don't worry about longevity; there's enough pulp and structure to guarantee a   long aging future ahead.
There's a beechwood smoke touch to the nose of this bottling, accenting a core of dried purple flowers and black raspberry. It's well integrated on the palate, where smoke and dark, tangy fruit mix with white pepper and an acidity that carries its flavors into the finish.
There's a beefy, meaty element on the nose that is not completely masked by the sweet nature of the fruit and cherry aromas also present. The wine's texture is thick and slightly gritty.
There's a bit more fruit—cherry, cranberry—and no dust to this Cigare compared to other Bonny Doon bottlings, but blacker aromas of asphalt and char persist. The blend of 36% Syrah, 25% Grenache, 20% Mourvèdre and 19% Cinsault delivers strong tannins and flavors of a black-and-blue filet mignon topped with a wild berry reduction sauce
There's a bit of a green bean streak running through this Cabernet from Woodward Canyon's second label, Nelms Road. Herbal red fruits have a clear earthy element, but it's a good bottle for a cold night and a warm stew.
There's a bit of bramble, hard spice and forest fire smoke on the nose, but the palate is largely fresh, with red-fruit flavors such as plum and wild raspberry. The wine is ripe, a bit sweet and solid on the finish. Imported by Altuve Foods and Beverage.
There's a bit of brown to the edges of this 100% new French-oak-aged wine, which shows kirsch, sasparilla, smoked pork and an almost cognac-like element on the aged nose. The flavors are rich and caramelized with seared cherries, woody oak and brown-fruit flavors.
There's a bit of cooked fruit here but there are also aromas of spice and chocolate that help bring up the rear. The wine is smooth and soft in the mouth with succulent, sweet flavors.
There's a bit of fizz on this wine, which shows chalk and gummy peach candy on the nose. The palate suggests ripe apple at first then evolves into a pithy bitterness characterized by yellow grapefruit rinds.
There's a bit of oak here, but not too much, giving a smoky, buttered toast richness to the orange, lime and pineapple fruit. It's a rich, flashy Chardonnay, with crisp acidity and a clean, spicy finish.
There's a bit of oak in this Riesling, just enough to give some mellowness to the tart apricot, citrus and white flower flavors. It's bone dry and acidic, with a mineral intensity that finishes with elegance and style.
There's a bit of spritz and very light flavors of fresh pear. A lick of honey winds through and continues on into the finish, offsetting a slightly bitter note.
There's a bit of warmth to the nose of this wine, but forest berry and red cherry aromas and flavors keep things vibrant and flavorful. It's approachable now with soft tannins and an easygoing structure, ending with a hint of milk chocolate.
There's a bitter apricot pit flavor to this blush Pinot Noir. It's dry and crisp with acidity that brightens peach and citrus flavors.
There's a bitter tinge to this Cabernet Sauvignon that segues to raw blackberry fruit, prune, cola, black licorice and leather. The mouthfeel is thick and compelling.
There's a bitterness within this wine, a taste of tobacco and tomato leaf that lords over subtle blackberry, black cherry, plum and a healthy dose of cinnamon and pepper. Medium bodied, it finishes flat.
There's a bittersweet tartness to the tannin profile within this wine that is otherwise dusted in cedar, dried herb and black currant. With a big, full-bodied presence of oak, it shows ripe and robust fruit character and plenty of bite.
There's a black, inky quality to this wine thanks to its immediate mineral notes of black stone and slate. It's unlike most wine from Puglia that you will taste and offers a clean, direct but powerful approach.
There's a bland greenness to this wine that delves into waxy blackberry and plum, but ultimately remains flat on the palate.
There's a blanket of dusty-pollen over notions of underripe peach and green apple on the nose. The initial shock of citrus on the palate turns to juicy peach tones that ultimately turn sour. Bridging on the sweeter side of the dry category, this would be an easy quaff as an apéritif.
There's a blast of pear and peach at the very start that builds in momentum to include aromas of lemon zest and spice. The wine also boasts a naturally creamy and bold mouthfeel.
There's a boisterous amount of freshly pressed boysenberry juice, crushed graphite and sweet rose on the very accessible, somewhat soda-poppy nose of this blend of 40% Cabernet Sauvignon, 30% Petit Verdot, 20% Merlot and 10% Cabernet Franc. The medium-bodied palate is plummy with a hint of fennel.
There's a bright cherry note at the start but once this vineyard-designate Barbaresco revs up in the glass, it also delivers soft notes of spice, leather and ginger. The smoothness of the tannins suggests that this wine will be ready to drink in 3–5 years.
There's a bright note of wild berry, orange peel and red apple at the very start that fades away quickly to reveal savory tones of cured meat, leather and coffee grounds. It's compact and powerful, but not over the top.
There's a bright, almost Ribena-like quality to the fruit in this wine, with underlying hints of wood and mint. It's full bodied, but the tannins are modest and softly rounded, making it deceptively easy to down. Drink now–2018.
There's a bright, brisk vein of acidity in this dry wine, which stimulates the palate and gets the tastebuds watering. The true flavors sink into the middle palate, suggesting grilled pineapple, tangerine jam and buttered toast. A firm minerality grounds and braces the richness. Don't drink this Chardonnay too cold.
There's a bright, clean quality to this Prosecco Superiore that is reinforced by citrus, grapefruit and stone fruit aromas. Dried grass, honey and white flower also play supporting roles.
There's a bright, lively nature to this Prosecco Extra Dry that is enhanced by aromas of butterscotch, lemon drop and apricot. Sweet fruit flavors are followed by soft creamy foaming.
There's a briny note to the nose on this Xarel-lo, and otherwise not a lot of fruit besides a hint of nectarine. The palate brings bright acidity, while lime, tangerine and nectarine flavors finish with minerality, hence the name, which is Catalan for limestone.
There's a broad, chewy quality to this wine with layers of ripe fruit, spice, leather, tobacco and maple syrup. It is balanced and complex with smooth texture, polished tannins and good structure.
There's a brooding quality to the smoky, diesel-fuel like aromas of this wine, but that's left in the rearview by ripe flavors of honey and baked apple once it's in the mouth. This wine is round and atypically soft for the vintage, but picks up some lively lime notes on the finish.
There's a brown sugar, candied edge to the raspberries and cherries of this 100% Cabernet. Plenty of caramelized oak, too. The result is a soft wine that grows cloying after a while.
There's a burly amount of black fruit and black tea in this estate wine, concentrated and coiled in a tight tannic structure. The fruit tends toward ripe black cherry and even blackberry, the texture is soft and the finish delightfully marked by a touch of chocolate.
There's a burnt taste to this wine that could be a result of sun-burnt fruit or overly-charred, obviously toasted oak, or both. At any rate, although the black currant and mocha flavors are pleasant, the wine feels harsh in the mouth.
There's a burnt toast quality on the nose of this otherwise soft Barbera and a lingering aftertaste of that same toast.
There's a burnt, ashy smell and taste to this wine that makes it tough to like. If you can get past that, the wine is dry, crisp and tannic, with wild cherry, cola and cedar flavors. A huge disappointment. Tasted twice.
There's a buttery, creamy banana feeling to this Grigio that gives the wine dimension and personality. A creamy consistency characterizes its texture and the wine achieves a wonderful balance between pulp and acidity.
There's a candied tone on this honeyed white blend (predominantly Grüner Veltliner)that extends from nose to palate. It's sunny pineapple and peach flavors are indeed tasty, but can seem a bit confected in style.
There's a candy-like element here that gives this Insolia a fun and playful disposition. Drying aromas of white mineral are followed by peach, honey and citrus. The wine is fresh, lean and slightly tart on the close.
There's a cantaloupe-like ripeness on the nose of this blend of 37% Grenache Blanc, 33% Viognier and 30% Roussanne, but not overdone, layered with seared white peach, caramelized pear, poached apple and almond aromas. The palate is more restrained and quite grippy, with flavors of green-apple skins, Bosc pear and a touch of honey.
There's a caramel candy or custard-like quality to this wine that is backed by pear, apricot and mature fruit. It's a complex, layered sparkler with creamy vanilla mousse and golden saturation.
There's a certain elegance to this Dolcetto that distinguishes it in a crowd. The fruit element is bright and strong and the wine shows generous layers of raspberry and cherry on the close.
There's a chalky baking soda touch to the nose of this bottling, with touches of key lime, ripe tangerine and orange blossom. The palate is tangy and grippy in chalky texture, with citrus peel flavors. Very fresh and almost entirely dry.
There's a chalky minerality that carries from the nose to the palate of this bone-dry Hungarian rosé, adding a touch of elegance to the fresh red cherry and raspberry flavors. It is easy drinking and balanced in structure. Drink now.
There's a chalky power to the nose of this lightly hued wine, its baking soda aromas melding with rose petal, lime peel and watermelon scents. There's tremendous tension to the palate, where bubblegum and ambrosia melon flavors meet limestone-like minerality. Ripe enough to make it playful, it's bright enough to drink all day.
There's a chalky tartness to this young wine, a single-vineyard designate from a consistent source. Gravenstein apple and a suggestion of honey star on the nose and palate around a medium body and finish.
There's a chalky, almost sweet element to the mouthfeel that recalls Pez candy or lemon soda. The fruit aromas are bright, intense and make up for the streamlined mouthfeel.
There's a change in the 2011 blend: There's no Roussanne, and it's almost one-quarter Marsanne. It's a tight, steely wine, with bracing acidity and citrus rind flavor, which is reflective of the vintage. Grapefruit and Meyer lemon notes come into play, and it remains balanced through the finish
There's a characteristic funk on many unfiltered bottlings from this winery, and it works for this wine. Tangy, fermenting plum aromas give backbone to scents of purple fruit and black pepper. The intriguing flavors center on red cherry fruit, but carry oregano, parsley and Camembert cheese elements as well.
There's a charred note here that resembles cured meat or bresaola backed by Indian spice and freshly crushed clove. The tannins are firm, sour and still need time to soften with two or three more years of cellar aging.
There's a chocolaty nose to this wine, a blend of 33% Malbec, 33% Petit Verdot, 16% Cabernet Sauvignon, 9% Cabernet Franc and 9% Merlot. It offers structured waves of cedar, cassis and pencil shavings, with soft tannins.
There's a cider-like tone to this spry semisweet wine. Bruised apple and pear flavors balance savory and sweet against a backdrop of zesty lemon. It's a rustic, yet refreshing, Riesling for everyday enjoyment.
There's a cinnamon and clove sweetness in aroma of this Sangiovese, which would be a fine accompaniment to pizza or pasta during the week.
There's a citrusy, lemon soda quality to this wine that is backed by aromas of passion fruit, kiwi and mango. It's an easy, aromatic white with fresh zest and a friendly approach.
There's a classic style to this Cabernet, from the enticing aromas of cassis, black cherry and licorice to the sizable yet velvety tannins that wrap flavors gracefully. Structured and medium in weight, the wine has a sense of restraint plus a balance of acidity and lushness. Enjoyable now, it will benefit with time, through 2020.
There's a classic touch of petrol on the nose of this bottling, as well as richer notes of candied lemon, marmalade, preserved lime and dried citrus. On the palate, it's oily and viscous, but honey, lemon syrup and tangerine zest flavors lighten it considerably. A great all-around experience.
There's a clean and polished nature to this pretty Ripasso that delivers aromas of bright red berry, raspberry, cola, leather, tar and a touch of white pepper. It's equally toned and simple in the mouth with good persistency without the chunky consistency.
There's a closed-off and slightly bitter edge to this wine, a blend of 35% Petit Verdot, 25% Malbec, 20% Cabernet Sauvignon, 10% Cabernet Franc and 10% Merlot. A weedy, herbal streak is most prominent throughout.
There's a compelling feral quality to this bottling by Rick Longoria. A carpaccio note on the nose carries through aromas of ripe berries, pine-forest underbrush and wet river stones. The palate also offers a raw-beef funk along with black olive, cherry tomato, sandalwood and reserved elderberry fruit.
There's a compelling feral quality to this complex bottling, starting with hints of game on the nose, alongside wild thyme, red cherry, asphalt and rose scents. Hearty sagebrush flavors fuel the palate, where tangy pomegranate and raspberry flavors play with the roasted game component.
There's a compelling note of candied maraschino on the nose of this wine, an extreme sense of just-picked wild strawberry near the ocean. With a briny afterthought and plenty of earth, it offers high acidity around a firmly structured body and finish.
There's a compellingly nutty warmth to the nose of this reserve blend of 66% Grenache Blanc and 34% Roussanne, with pecan and cashew aromas as well as more tart scents of key lime peels and lemon mousse. It lands heavily on the palate with roasted banana flavors and a buttery midpalate, but it is cut immediately by a kumquat tartness. Fascinating sipper.
There's a complex and gamy profile on the nose of this blend of 51% Grenache, 22% Syrah, 20% Petite Sirah and 7% Viognier, with dried meat and olallieberry fruit scents. The palate shows raw beef, sour plum and crushed thyme flavors.
There's a complex blend of oak, citrus and butter on the nose of this wine, like a sourdough roll cooked over a campfire and then topped with lemon marmalade. The well-balanced palate further blends the experience, with smoke and vanilla coalescing around Mexican lime and yellow apple, culminating in a finish redolent with hard butterscotch candies.
There's a concentrated core of ripe black cherry and plum here, but the focus of this wine seems focused on its earthier, more savory elements of mineral, moss and wood. Rustic yet elegant, it's a neatly composed wine with sprightly acidity and a bold yet balanced body.
There's a concentrated forest floor funk to the nose of this intriguing blend of 58% Grenache, 21% Syrah and 21% Carignane, as well as sweet root vegetable, blueberry, black plum and dried beef aromas. The palate is very wound up in a reductive, tarry tensions, with elderberry fruit and incense oil flavors. Needs some time to unfurl.
There's a core of preserved black fruit in this Merlot-dominant Bordeaux-style blend, but also notes of leafy dill and stem that add a vegetal quality. Elegant and a bit lean on the palate, it finishes with persistent, yet finely textured tannins.
There's a cotton candy aroma on the nose of this bottling that builds toward tropical fruit scents, such as guava, papaya and cherimoya. Apple pie, mango and coconut cream notes cling to a steely line of structure, feeling clean and crisp on the palate. A pop of bubblegum shows on the finish.
There's a crazy mix of grape varieties in this blend—Syrah, Petite Sirah, Zinfandel, Tempranillo and Grenache—but each grape brings its own unique voice to form a very complex chorus. While any of them, on its own, might be incomplete, the resulting whole is rich, full-bodied, warming and satisfying. The alcohol is admittedly high, but the wine carries it with style.
There's a creamy, full quality to this wine that is backed by aromas of mature peach, yellow flower and honey. It has an easy approach and would pair well with salmon or swordfish carpaccio.
There's a crisp, pointed note of fresh fruit and red apple that gives this dense Amarone a bright and buoyant feel. The wine shows spicy tones of black pepper and spice with loads of berry fruit and currants at the back.
There's a crushed cigarette ashiness in this otherwise pretty Pinot Noir that detracts. It steals the beauty away from the silkiness and raspberry, cherry and oak flavors.
There's a crushed nut aroma on the nose of this bottling, along with sour tangerine and chamomile. Dried lemons and lime peels show on the sip, which is bitter with pithy flavors and framed with a bit of acidic zip.
There's a curious and compelling saline quality to the nose of this widely available, well-priced bottling, reminiscent of a kelp-lined seashore. It's underscored by Anjou pear, underripe orange and flint scents while a faint hay flavor meets warmer nectarine elements on the easygoing palate.
There's a curious sign of age on this otherwise young wine, with oxidized aromas of sweet smoke, marshmallows and marzipan. It's not quite as oak-driven on the palate, where a citrus-juice backbone holds up the otherwise subdued flavors.
There's a curtain of smoke and char that hides all the sweet, fresh apple tones on this creamy, full-bodied Chardonnay. When the smoke subsides, it reveals a fairly balanced wine with subtle vanilla and fruit characteristics throughout. Great companion for smoked cheese and charcuterie.
There's a cut of acidity that slices through the richness, interfering with the palate's enjoyment of this dry, silky Pinot Noir. Its flavors are of cherry tart, with the sweet, smoky crust, and a splash of cherry liqueur. Drink now.
There's a damp earth character on the nose of this bottling, with mushroom, black raspberry, boysenberry and dill aromas. The palate coincides, with thyme, elderberry, pine and thick tart flavors.
There's a dark and austere quality to this Chianti Classico riserva that gives it a very masculine personality. When aged, Sangiovese tends to deliver aromas of candied fruit, cassis, tar and licorice, and this wine does just that.
There's a dark and masculine quality to this Sangiovese from Romagna that makes this wine perfect for pork or breaded veal. Dark cherry and prune are backed by bright acidity.
There's a dark and moody feel to this wine, with moderately intense aromas of black plum, blackberry, violet and black licorice. The mouth is robust and fairly full with a creamy texture and concentrated black fruit flavors accented by notes of pepper and tea leaves. The tannins are firmly structured yet approachable, with the impression of roasted cocoa nibs lingering on the finish. Drink now–2012.
There's a dark green dankness on the nose of this single-vineyard wine, with wet basil and damp oregano mixing with lawn cuttings and dark-green lime peels. The sip shows tangy lime zest, lime juice and a wet-cement minerality.
There's a dark smoky element to this hearty Brunello that recalls cured beef, moist earth, cedar, leather and rum cake. The wine is silky and smooth, with a noticeably clean quality to the finish.
There's a dark, caramelized flair to the honeyed, off-dry palate on this amber gold Gewürz. Rich and full bodied in style, its slightly tinned lychee flavors, black tea astringency and spicy finish make for an unusual, contemplative wine.
There's a dark, savory quality to this richly concentrated wine that is reminiscent of aromas of air-dried beef or spicy bresaola. You'll also get ripe fruit and blackberry jam and there's a textured, gritty quality to the firm but ripe tannins.
There's a dash of rockiness to the nose of this wine from one of the main producers in this warmer Santa Barbara appellation, but the aromas are mostly ripe pear and red apple. There's not a ton of flair to the light and easy palate, so expect poached pears, a touch of green apple and some grassiness.
There's a decadent spray of rose perfume that lingers from start to finish on this soft, pretty Cab Franc. Light in body with sheer black cherry flavors, it's fresh and quaffable with a dusting of fine, furry tannins on the finish.
There's a decent wine here, crisp and ripe in pineapple flavor, but it's been buried under so much oak, it's practically invisible. The wine reeks of woodsap and charred barrels, dominated by a sweet vanilla taste.
There's a deep sense of crushed rock minerality in this bottling, which is rare for a variety typified by rose petals and red fruit. It's darker on the fruit front, with black raspberry and elderberry on the nose along with sagebrush, turned loam and dust. The palate adds boysenberry, eucalyptus, fennel and light but impactful tannins to the mix, making for a very complex wine.
There's a deep smoky element here that is offset by bright tones of cherry and blackberry. This is a wine that would pair beautifully at an outdoor barbecue with hamburgers and baby back ribs.
There's a deep, ultraripe core of cherry and blackberry fruit to this wine that's almost shriveled. You can sense that hint of raisins in the finish, which is very dry and on the astringently tannic side. It's a nicely fashionable wine, but not an ager, so drink now.
There's a deeply purple touch to this bottling, with dark strawberries, dried purple flowers and a touch of vanilla laid across a clay-based minerality. The palate rides a middle line touching on all relevant points: a dash of acid, some mint and dark-purple fruit, proving quite classic in presentation.
There's a definite oaky backdrop to this wine, adding spice and toast to the rich baked red apple, peach bit and brioche flavors. An orange blossom accent freshens up the rich flavors and the full but balanced mouth. The long finish is loaded with toasty hazelnut character.
There's a definite richness to this wine, which opens with concentrated aromas of candied orange peel, peach preserves, soft apple and lemon verbena. The slightly opulent, round mouthfeel is balanced by just enough acidity, while flavors of melon, orange creamsicle and vanilla grace the finish.
There's a definite ripeness to the bouquet of this wine, with rich scents of mealy melon, peach, strawberry and banana. The palate, however, shows more restraint in flavors of crisp watermelon, firm cherry and citrus peel. Medium acidity lends lift and freshness to the mouthfeel and finish. Drink up.
There's a definite ripeness to this rosé, with upfront aromas of red gummy bear, cantaloupe and juicy cherry. Lively acidity helps to enliven the medium-weight palate, with a plum-skin flavored finish. Drink now.
There's a definitely alkalinity emerging from the Rhône whites on this vineyard west of Gilroy, this one showing chalk along with dried honey. Waxy apple-skin flavors dominate the palate.
There's a delicacy to this Pinot that makes it a welcome alternative to the big, clumsy style. The color is translucent, and the alcohol is relatively low, giving it a nice, bouncy mouthfeel. The depth of flavor is impressive, suggesting ripe forest raspberries and cherries, and a hint of mushrooms. It would be a pity to drink this wine before 2017.
There's a delicate and light quality to this Inzolia, a native grape of Sicily, that resembles white flower and stone fruit. The wine is generous and round in the mouth with peachy flavors of mature fruit but it also has enough acidity to keep the palate refreshed.
There's a delicate cherry blossom perfume that carries throughout this Pinot Noir, mingling with hints of smoke and a palate that's crisp and bright displaying red plum and sour cherry flavors. Medium bodied in style, it's accented with delicate vanilla and spice notes, and soft tannins amongst a moderately long, dusty finish.
There's a delicate hint of toasted spice that lends depth to the yellow apple and melon fruit core of this wine. The well-balanced palate offers ripe fruit flavors and medium acidity, while hints of orange peel and toast linger softly on the close. Drink now.
There's a delicate lemon scent, leading into a mix of citrus, grapefruit peel and honeysuckle. The wine gains weight in the mouth, showing ripe fruit (yellow apples) and a soft, lightly oxidized finish with toasted coconut and cracker. Quite delicious, distinctive and rich.
There's a delicate whiff of dried orange peel and apple cider vinegar on the nose of this unique Finger Lakes Riesling, but the palate is chock full of fresh apples accented by a sweet tangerine acidity and hints of clove and spice.
There's a delicious approachability to this Zinfandel that makes it drinkable now despite having some formidable Howell Mountain tannins. In that, it calls to mind the wonderful 2008. The flavors are enormously concentrated, with notes of blackberry, black currant, cured meat, black pepper and baking spice, lending terrific complexity that changes in the glass with every sip. It displays Zinfandel's wild, brambly character while preserving Napa's elegance and balance.
There's a delightful note of herbs and green olives to this Bordeaux-style Cabernet, although it also shows plenty of red cherries and black raspberries. With smooth, refined tannins, it's just superb for drinking now, although it should age well in a cool cellar.
There's a density and concentration to this wine that many will find appealing, a mix of leathery cigar box and unfussy notions of clove and currant. Silky-smooth on the palate, it's full bodied and robust, made entirely from Cabernet.
There's a density to this Tempranillo that teeters the line of being almost too rich. The nose is all about stewed red and black berries, with cedar, anise and warm vanilla. The palate is almost thick in feel, yet maintains balance with crunchy red berries and fresh herbs lightening it up.
There's a depth of Burgundian flavor, a forest floor and mulch note in this rich, earthy Pinot Noir. It explodes with red and black cherry, licorice, tangerine zest and cola flavors, with a superb tannin structure. Beautiful now, and should develop for up to eight years.
There's a detectible fynbos character to the herbal edge of this wine, mingling with the white peach and gooseberry fruit aromas and flavors. A clementine citrus edge remains through the long finish.
There's a diluted nature to this wine, from a selection of varietal clones. Dry, it holds back on flavor, delivering a light texture and soft red-fruit flavors.
There's a disagreeable sharpness and harshness to this Merlot. Despite some pleasant cherry, berry and oak flavors and a lush texture, that rough tartness persists through the finish.
There's a distant note of underbrush or bramble that gives this Brunello a focused, almost etched impression in the mouth. Cola, cherry liqueur, black licorice, ginger and cedar give the wine an austere personality that is matched by the dusty, elegant nature of the tannins.
There's a distinct floral streak to this lightly aromatic Chardonnay, which also has notes of apple and spice. Though it has 61 g/L residual sugar, it drinks dry with bitter notes on the finish.
There's a distinct grassy note of hay and alfalfa on the nose of this Croatian red wine. On the palate, there are pleasant notes of ripe red fruit and chocolate, but coarse grape tannins and a bold 15.5% alcohol content contribute to a rather harsh, disjointed mouthfeel.
There's a distinct hardness to this wine, so that the fruit comes across more as a tough-skinned yellow-plum than as a soft, ripe peach. It's a little stingy on the midpalate, but there are plenty of other things to make up for it. Melon and pineapple flavors add layers of interest, as does the toasty, nutty finish.
There's a distinct herbal hint to the green pear notes on the nose of this wine. The light palate leads with white pepper, pear and lemon flavors, and the finish is clean and dry.
There's a distinct salinity to this Chard, complementing the green apple and hard peach flavors. Notes of sweet lemony citrus linger on the mouthwatering finish.
There's a distinct sugariness to this blend of Syrah and Pinot Meunier that gives it a raspberry and nougat ripeness. Crisp acidity provides fortunate balance.
There's a distinct suggestion of citrus pith on the nose of this bottling, along with tight almond and sea salt aromas. The palate leads with a touch of ripeness, but finds a firm structure and chalky backbone, proving rather racy, albeit with hazelnut-like richness. A well polished wine.
There's a distinctive aromatic quality to this wine that comes off more as flowers than it does as fruit. The wine is crisp and satisfying in the mouth and it delivers a touch of piquant spice on the close. This estate was founded more than 400 years ago in 1607.
There's a distinctive element to this Verdicchio that resembles pressed flower, honey, apricot and fresh pineapple. This is crisp, easy-going and straightforward.
There's a distinctive herbal accent that gives this wine background notes of forest floor, bramble, tight berries and mint. They pair well with the delicate cherry-driven tones of Tuscany's native Sangiovese and make for a complex, layered wine. It has a raw, nervous quality that will relax with a few more years in the bottle.
There's a distinctive herbal and mineral linearity to this white that is accented by tones of kiwi and passion fruit. Offers a sharp point of spicy acidity and just enough structure to broaden its appeal in the mouth. Closed with a glass cork.
There's a distinctive mineral aspect that sets this wine apart. Those aromas recall white stone or slate and enhance the wine's elegance and food pairing potential. The mouth is bright and ripe with red cherry and fresh berry notes on the close. It would pair well with braised meat.
There's a distinctive old-school quality that comes from these century-old vines, which make a slightly lighter wine with intriguing, almost pre-aged aromas of dried cherry, balsamic raspberry and salt-and-pepper spice. The palate is driven by a crushed rock texture and a bright acidity that drives deep into the finish, with flavors of aged cola and dried red fruit. It's even greater with a slight chill.
There's a distinctive touch of dark cola and licorice here that frames a solid core of blackberry and cherry liqueur. The wine is darkly concentrated with firm tannins and a soft, sweet endnote of mature fruit and cinnamon spice.
There's a distinctive, quite appealing sense of salsa, cilantro and parsley on the nose of this Lucas & Lewellen-made blend of 45% Sangiovese, 20% Merlot, 10% Cabernet Sauvignon, 10% Cabernet Franc, 10% Freisa and 5% Petit Verdot. Pasilla and Fresno chiles play into the palate as well, where red berry fruit is the backbone. Wine geeks will dig this, but casual sippers may be confused.
There's a distinctly floral grapiness to this Malbec—evocative of Argentinian archetypes—yet rustic touches of bramble wood and a delicate, dancing mouthfeel make it quite uniquely a New Yorker. Blackberry and cherry flavors are rich and ripe, yet maintain vivacious freshness through the finish.
There's a distinctly mineral, almost ashen quality to this wine that recalls talcum powder and schoolroom chalkboard. The wine is linear and defined and has very pungent, almost sharp, effervescence with drying minerals on the close and will keep the palate polished and clean.
There's a drily tannic texture that gives this very ripe Cab structure and balance. Thoroughly dry, it tastes of red and black currants, smoky oak and peppery, dusty Asian spices. Gets better and better as it unfolds in the glass.
There's a dry mineral note that helps propel this Pecorino-based white wine over the palate. That elegant, dusty tone is followed by stone fruit, melon and yellow rose. The nice thing about this wine is that it doesn't feel heavy or too rich.
There's a dullness to the nose of this wine, followed up by punches of dark plum, chocolate and chalky tannin. Reserved on the midpalate, it finds a burst of chocolate to share at the end.
There's a dullness to this wine, which flirts with the idea of plum and cherry flavor yet gets somewhat bogged down in marshmallow. Light bodied, it presents with more ripe sweetness than it may actually have.
There's a dusky walnut edge on the deep color, and aromas are lightly floral and strawberry-like with a slight smoky note. However, the flavors are quite savory, smoky, earthy and meaty, building a wild taste profile. These accompany a medium body and firm texture with light tannins and acidity.
There's a dustiness to the nose of this bargain bottling by this Rosenblum brand, which also feature sanguine elements and ripe plum. Once sipped, juicy cooked strawberries are present, as well as a little cola and gaminess, but it fades quickly. Pair with a simply grilled steak.
There's a dusty texture to this wine, reminiscent of freeze-dried and crushed raspberry, black berry and plum pieces. Aromas of menthol and carnation add interest to the nose, while a touch of chocolate sweetens up the palate. Drink now.
There's a dusty, musty note to this wine that mutes it and doesn't blow off, even after a long time in the glass. The underlying Pinot seems fine. It's dry and silky and elegant, with cherry and smoky oak flavors. Hard to predict its future.
There's a dynamic range of aromas on this wine, from dark blackberry fruit to sassafras, anise, eucalyptus, coffee and earthy loam. It's rich with nicely chalky tannins on the palate, with flavors of cooked black cherry, black tea and licorice.
There's a faint coppery tinge to this wine's rosy pink hue, and the fruit is somewhat muted, but this remains an enjoyable drink. Leather and scorched cherry flavors are carried by a supple, rounded mouthfeel, finishing with moderate length and intensity. Easy to drink, but not one to hold more than another few months. Certified biodynamic.
There's a faint hint of pink in the color of this bright, cheery, light and appetizing wine. It combines flashes of crisp green apple with ripe pear, golden cherry and white peach for a cornucopia of delicious fruit flavor.
There's a fair lick of dried wood notes on this straightforward sipper. The fruity strawberry and blueberry core is plush and pleasing, as is the soft grip of tannins at the backend.
There's a fascinating presence of herb-roasted chicken to the well-balanced nose of this Chardonnay from the historic Brousseay Vineyard, alongside chalky minerality, golden apple and Asian pear. Once sipped, it's very easy on the palate, with baked apple, wet stone, slight kiwi and a noticeable salinity.
There's a feral element to this vineyard-designate, the producer's only one from Napa Valley, from a vineyard planted originally in 1930. Extracted and thick, it offers plum, blackberry and raspberry around big, broad shoulders of mocha and oak. And as always, there's a hint of mint.
There's a feral quality to the nose of this wine, with wet hay and grapeseed aromas alongside black-cherry fruit. A punchy plum flavor shows on the palate, as does dried oregano and more barnyard qualities.
There's a feral quality to this bottling by the trio of Brandon Sparks-Gillis and John and Steve Dragonette that makes it fascinating. Aromas of dark cranberry and rose petal meet up with funkier game and composting flowers on the nose. There is strong ginger and mace spice on the sip, giving intrigue to the light strawberry, red plum and pomegranate fruits.
There's a feral quality to this single-vineyard bottling, with dried rose petals, damp pine needles, dehydrated shiitake mushrooms and touches of violet, potpourri and dried ginger on the nose. The mouthfeel is velvety, with lilac and lavender decorating a base of cranberry and boysenberry fruit.
There's a feral quality to this wine, with its flavors of wild forest berries, red currants, cola, spicy smoked meats, tangerine zest and sandalwood, and hints of pine cones, rosemary and thyme. It's big and dry and, although silky in the mouth, tannic. An impressive young Pinot Noir that should be cellared for 5–6 years, at least.
There's a filigreed delicacy to this late-release 2012 Gewürztraminer, yet it's powerfully persistent, bursting with sweet, almost tropical fruit flavors. Zesty acidity and whispers of pollen and earth lend a savory complexity that's beguiling, sip after sip.
There's a fine balance here between minerality and rich toast. The result is a very pure but ripe wine, dominated by a good mix of ripe white fruits and honey.
There's a fine line between a fresh Godello and one that's starting to turn. This one may soon fall into the latter category, but before it gets there look for peppery white-fruit aromas and flavors. Tastes of honeyed melon are  topped with cracked black pepper. Turns a bit creamy and sweet on the finish, another indication that it is starting to age.
There's a fine line between ripe and overripe, and this awkwardly toes that line with syrupy aromas and a sticky mouthfeel. Along the path are flavors of maple, fudge and stewed blackberry. A jammy, soupy, candied finish is apropos for a heavy, superripe wine such as this.
There's a fine Pinot Noir in the bottle, but it needs a little time to come around. Tasted in the Fall of 2008, it was a bit hard in tannins, which masked the fruit. But there's a polished core of wild blackberries, cherries, cola and red plums that suggest aging through 2009, if you can keep your hands off it.
There's a fine texture to this simple, fruity wine. It has fresh acidity and a creamy character. A yeasty element doesn't quite fit with the rest of the wine and leaves a bitter taste.
There's a fine wine hiding inside this Cabernet Sauvignon-based blend, which contains Cabernet Franc and Merlot. But its qualities are buried beneath strong tannins. The fruit is impossibly young, all jammy cherries and blackberries, and new oak sticks out in the form of buttered toast. It's all very imposing, so don't even think about drinking it anytime soon. Should begin to blossom around 2018, and will be going strong for another decade.
There's a fine wine in here, but it needs a little time for those pesky tannins to soften. They coat the mouth with astringency, making it hard to appreciate the fruit. But the fruit is there, in the form of pure, sweet cherries. It's not a longterm ager, but a year or three in the cellar should make this soft, gentle wine more beautiful.
There's a fine, pristine quality to this Soave Classico that translates into aromas of lively peach and crisp citrus. This luminous white wine has the natural density to match Salad Niçoise with extra vinaigrette.
There's a firm, clean minerality to this Chardonnay, like a lick of cold granite, that shines through the citrus and tropical fruit flavors. A touch of oak brings buttered toast. It's an elegant, food-friendly wine at a price that won't break the bank.
There's a flashy, flirtatious edge to this Morellino Riserva that puts the spotlight on ripe, succulent aromas of black cherry, blueberry and sweet spice. The wine has polished tannins and a bright, fruit-driven finish.
There's a fleshy mouthfeel and a taste of green olive that make this Zinfandel atypical, but which add to its appeal. The varietal flavors show up in the form of ripe, robust blackberry, cola, tobacco and spice, while Napa's lovely tannins give it an elegant framework. Drink it over the next few years for maximum freshness.
There's a fleshy quality to this Cabernet that makes the term fluffy appropriate. It's rich and dry, with voluptuous flavors of blackberries, black currants and cedar, as well as a touch of umami, dark chocolate and smoked meat. The tannins are fairly potent, suggesting 5–7 years in the cellar.
There's a flowery note to this Chardonnay, which is dry, crisply acidic and strong in flavor in its youth. Brims with pineapple tart filling, Key lime pie, orange zest, honeysuckle, daffodil and smoky, vanilla-oak flavors, with a creamy, yeasty richness. Would benefit from greater restraint and subtlety, which may come after 3–5 years in the bottle. If you drink it now, give it a good decanting.
There's a focused quality to the fruit in this bright Rosso that resembles red candy, bright raspberry and sour cranberry. A softly toasted note of oak spice rounds out the mouthfeel and gives the wine extra depth and texture.
There's a forest-floor touch to the nose of this appellation blend that also shows smoked and raw beef, hearty berries and a slight compost touch. The mouthfeel is soft, with flavors of iron and aged beef giving nuance to the tart raspberry, pomegranate, chipped slate and dried-mint finish.
There's a forward hickory-maple smoke note to this interesting blend of 50% Cabernet Sauvignon, 30% Merlot and 20% Barbera. Dark berries, vanilla bean and toasted oak notes unfold on the nose and in the mouth, with a touch of cigar tobacco spice that carries through on the finish. Drink through 2016.
There's a forward lush, toasty character to this wine, which opens with smoky, oaky notes alongside fruity tones of pink apple and rich melon. The round, broad palate offers more of the same, with flavors of creamed pear and buttery baked apple that are balanced by ample acidity, lending freshness to the close.
There's a forward warm and spicy character to this dark, brooding wine, with notes of brambly berry and plum that are accented by hits of cocoa, violet and lavender. The creamy, medium-weight palate boasts soft but structured tannins and a crushed satin texture, with hints of leather and bittersweet chocolate that linger on the close.
There's a fragrant grassy or herbal quality that is backed by copious tones of mature fruit, melon and grapefruit. This is a distinctive, personality-driven wine with a creamy, full texture that would pair with shellfish or white meat.
There's a fresh element to the nose of this bottling, with pomegranate and black raspberry fruit as well as nutmeg spice. A leathery structure arises on the palate, offering blackberry fruit, earthy loam and a eucalyptus touch.
There's a fresh taste of green herbs to the 2010 “1772” that must be the result of the unusually cool vintage. It's by no means unwelcome, giving a minty, peppery tang to the green apple, tangerine and lime fruit. Drink now.
There's a fresh, almost spicy quality to the nose, with fresh fruit, acacia flower, honey and crushed white pepper. The wine is steady and smooth on the palate, with a creamy texture and a foamy mousse.
There's a fresh, bright quality to this blend of Magliocco, Greco Nero and Malvasia grapes. It delivers aromas of crushed white pepper, prune and exotic spice.
There's a fresh, juicy sense of dark cherry and cranberry in this medium-bodied wine. A lurking forested, mushroomy earthiness hovers around it as well, the finish awash in rich, dark toasty oak accented by notes of chocolate.
There's a fresh, lilting quality to this Pinot, a silky airiness that feels weightless on the palate. Doubtless that's due to the moderate alcohol. But there's nothing light about the flavors, which are complex in black raspberry pie, softened Dr. Pepper cola, butterscotch, toast and spices. A beautiful Russian River Pinot made for drinking now with upscale fare.
There's a freshness to the mouthfeel of this wine that suggests it has many years to go in order to continue its cellaring evolution. Bright cherry aromas are followed by tones of wet earth, red rose, leather and tobacco. Drink after 2018.
There's a freshness to this wine, a product of the cool 2013 vintage. It plays down the rich spice and pushes up the crisp apple flavors, giving a dry character that's refreshing. It can be drunk now.
There's a full-bodied character to this wine evidenced most by its sizable tannin presence and thick concentration. In the end it becomes quite approachable, spicy and savory in black pepper, currant and leather.
There's a fun, spicy layer in the foreground of this wine that helps shape a modern, luscious and intense Chianti Classico with noticeable sophistication and dimension. It offers a lot of consistency and flavor and carries those elements forward over its long finish. Only 250 cases were made.
There's a funkiness to this full-bodied wine, from undetermined provenance within the county. Thick in black cherry, it's straightforward and not fussy.
There's a funky herbal, slightly green quality to this wine, possessed of plenty acidity, as the variety is known for, yet muted in its typical floral aromatics and bright fruit.
There's a funky, foxy note and a sour edge to this wine, which seems disjointed, or perhaps still showing a little bottle shock. Component flavors include sour plum and wild cherry, and the finish is leathery and tannic.
There's a funky, leathery smell to this wine that's disturbing, and whatever is responsible is tamping down the flavors. It's muted in fruit, although the oak stands out. Okay with a good decant, but not going anywhere.
There's a funky, strange quality to San Pedro's high-end 2008 Syrahs from Elqui. Like the Kankana ultrapremium bottling, this wine is jammy and exotic smelling, with mulchy notes, rubber and horsey aromas. It's chunky and full in the mouth, with prune, vanilla and canned asparagus flavors. Has the weight and density but smells and tastes too odd to rate higher.
There's a funky, waxy edge to this wine that adds complexity to its honeyed melon, lime and pear aromas and flavors. It's quite full-bodied, and carries a bit of residual sugar as well, making it a prime candidate to match with mild curries and the like.
There's a generous, sunny quality to this Italian Pinot Grigio that comes across with ripe aromas of apricot, melon and Golden Delicious apple. There's a fullness to the mouthfeel as well with soft, slightly sweet fruit flavors at the end.
There's a glimpse of dried herb and rosemary behind more intense aromas of black fruit, cherry and leather. This rich wine is concentrated and persistent, and it should pair well with stewed meat dishes.
There's a good array of purple-flower aromas, including lavender and potpourri, on the nose of this bottling, as well as light cola and plum skins. The sip is quite bitter and tarry though, with just a touch of riper black fruit.
There's a good deal of complexity on this top bottling from this Gilroy-based producer, with chopped black olive, cola, cloves, thyme and dried lemon peel on the nose. It's expansive on the palate, with strawberry, leather, sour cranberry and chopped herb flavors.
There's a good fruit core to this value Shiraz, with bright notes of cherry and strawberry thoughtout. The medium-weight mouth offers soft, approachable tannins and ends with a clean close.
There's a good streak of acidity behind this dry wine, which is fortunate because the tannins are very soft. It has just enough crispness to balance the ripe cherry and sweet green herb flavors. Similar to Sangiovese, this is a pleasant sipper now.
There's a good touch of vanilla as well as ripe fruits in this wine. It is rounded, soft and fresh, hinting at a richer side with melon and apricot flavors. It's young, drinkable now, but better from 2016.
There's a good wine in here that wants to get out, but it will take some time. Even though this Bordeaux blend is more than four years old, it's still stiff in tannins, with a dry, withering mouthfeel. But there's a solid core of black currants. Give it until 2010, at least.
There's a good wine in here, but it needs some time to escape the cage of hard tannins and primary fruit. Floods the mouth with blackberry pie, crème de cassis and sweet, vanilla oak flavors that are just itching for a good 5–7 years in the cellar.
There's a gorgeous floral and citrus bouquet upon entry, followed by lithe flavors of orange blossom and zest. From an estate-grown vineyard, the wine is balanced and elegant, with a twist of pineapple custard on the finish.
There's a gorgeous floral lift to this silky-smooth wine. Red cherry and raspberry flavors are penetrating and ripe, but brisk with an invigorating mineral touch. Finely grained tannins linger on the finish.
There's a gorgeous sheen of minerality that glimmers from start to finish on this vervy but honey-kissed off-dry Riesling. Smoky and rich on the palate with hints of slate and crushed rock, the finish is long with a tasty lime skin finish.
There's a grace and purity to this Pinot Noir that make it particularly recommendable. It's so light and silky, it just glides like a butterfly across the palate. But it's extraordinarily rich in wild raspberry and cherry fruit, and the white pepper and baking spices make it savory. Delicious now, but it should prosper over the next eight years, at least.
There's a grassiness to this Sauvignon Blanc that suggests the cool vintage that yielded it. At the same time, the lemon and lime flavors make it rich. With no oak, the fruit stars, brightened with crisp, clean acidity. The finish is a little too sweet, which detracts from the score.
There's a grassy, dry element to the nose of this Brut Prosecco that resembles dried oregano or basil. Beyond that is a simple but fresh mouthfeel characterized by foamy perlage.
There's a great balance of tannin and fruit in this wine. It has concentration and a bold structure that contrast with the black currant fruit and final acidity. It will develop slowly and well. Drink from 2021.
There's a great deal of sagebrush on the nose of this bottling from a vineyard in the eastern Sta. Rita Hills, along with red cherry, pencil lead and sandalwood. Dark cherry and cranberry flavors power the palate, the fruit wrapped in hickory smoke. Thyme flavors carry into the tannic finish.
There's a great freshness to this Chenin, with upfront, juicy notes of clementine, Granny Smith apples and green melon rinds. The light and refreshing palate transitions into a bright, mouthwatering finish, with accents of pineapple-flavored acidity.
There's a great wine lurking inside big, hard tannins, but it's going to take some time to express itself. If you chew the wine, you'll discover a core of intensely ripe black berries and currants. The finish is thoroughly dry and spicy in cinnamon, clove and black pepper, with hints of cocoa. Stash this in the cellar until 2020.
There's a green edge to this wine that struggles with the richer dark berries and fudge cake flavors. Soft and round in the mouth with a short finish.
There's a green mint and gooseberry edge to this 100% Viognier. While it lacks the variety's characteristic opulence, it's elegantly dry and crisp with ripe peach and tropical fruit flavors.
There's a green, brambly quality to this rosé that is enhanced by powdered licorice, dried mint, green tea and cassis. The wine is nice and refreshing but slightly disjointed in places. Made from a 70-30 blend of Refosco and Merlot.
There's a green, vegetal unripeness to this wine that suggests asparagus. The cool vintage simply didn't provide enough warmth to ripen the grapes, though the alcohol still manages to be quite high, which gives the wine a hot feeling.
There's a grippy quality to this Cab, which has flavors of bright red cranberry, licorice and soy, along with ample structure and a soft finish.
There's a grittiness or tightness of texture here that recalls carob or dried prune. This quality makes for an interesting, food-friendly red that is further colored by tones of chocolate, leather and pipe tobacco. Pulpy, dark concentration is backed by drying tannins.
There's a hard edge to the mocha, herb and cherry aromas. The palate has blocky, dry tannins that distract.
There's a hard, metallic flavor and feeling. Under that are good black cherry and cola flavors, touched with sweet, smoky oak. It's okay with basic burgers and barbecue.
There's a hardness to this Cabernet that comes from the tannins as well as brisk acidity. Dryness accentuates the austerity, but there is a savory core of black and red currants that suggests the wine will do well in the cellar for 5–6 years.
There's a harsh edge of acidic, green sharpness to this wine. It's bone dry, with very modest blackberry fruit.
There's a harsh edge to this wine, made by a Vermont-based winery from California grapes. Its aromas and flavors are elusive and the wine, if it's to be drunk at all, should be drunk soon.
There's a heady bouquet of blossom and stone fruit on this lavishly aromatic Riesling that persists from nose to finish. The palate is ripe and juicy, penetrating with honey, yellow cherry and apricot flavors, but cut with a zesty streak of grapefruit and limes. Finishes endlessly long.
There's a heady mix of smoke and bacon fat on this bottling from one of the appellation's top vineyards, along with baked red cherry and dried fennel, all swirling together in a very appealing manner. The hickory-smoke touches are more reserved on the sip, where tart strawberry mixes with licorice, marjoram and thyme.
There's a healthy 17% Cabernet Sauvignon and 1% Cabernet Franc in this wine, which is classically structured in red fruit, soft oak and peppery spice. Its cedar notes speak to the Cab within, while the overall texture and breadth of the wine is lengthy, food-ready and impressive.
There's a healthy 8% Viognier in the blend, but this wine doesn't come across as overtly apricotty. Instead, it delivers big blueberries and blackberries on the nose and hints of plum and cola, with just a hint of raisining. It's full bodied—almost viscous in texture—balanced by crisp acids on the finish. Drink now-2016.
There's a healthy dose of oak cradling the fruit-forwardness of this wine, made entirely from estate vineyards within the Chalk Hill appellation near the winery. Anise and honeyed caramel vie for attention against a rich texture and lemony finish.
There's a heaviness to this 76% Cab blended with 7% Petit Verdot, 6% Merlot, 6% Cab Franc and 5% Malbec. A muscular, powerful wine, it's intense in hay and herb, the finish veering savory to the point of sour.
There's a high-tone brightness of cassis and plum in this juicy, estate wine. A fruity character balances well against savory leather and black pepper that ride a thick wave of tannin.
There's a high-toned sensation to the red cherry and raspberry fruit aromas of this wine. It mixes with herbal accents of bramble and forest floor, while the palate offers subtle red-fruit flavors that finish soft and short.
There's a high-toned streak to the red fruit core of this wine, with secondary accents of chocolate-milk mix and vanilla extract to keep things from being too sharp. Drink now.
There's a highly stemmy quality to this interesting wine from one of the appellation's multi-generation families. The nose shows funky herbs, papilla chile and raspberry extract, leading into a very spicy, savory palate of marjoram, Indian spices and green olive laid across pungent cranberry fruits. It's a winner for fans of stem inclusion.
There's a hint of a sweaty, earthy undertone in the nose, and this wine shows a fair amount of stem and earth flavors. Sour cherry fruit adds a lighter layer, with notes of cement and bark. It spent time in 11% new oak.
There's a hint of caramelized sugar on the nose of this off-dry Gewürztraminer that gives an edge to all the succulent sweet pear nectar and apple blossoms notes that permeate the palate. Elegantly floral, it finishes with a touch of characteristic orange and clove spice.
There's a hint of fresh ramp that adds a curious dimension of umami to this otherwise bright, floral auslese. The palate is sweet and juicy, with flavors of apricot and peach and a striking tangerine acidity that penetrates through the finish.
There's a hint of initial ripeness or stewiness on the nose in the form of blackberry preserves and strawberry but it's not enough to be a problem. In fact, the wine comes in line with just a few swirls of the glass to reveal more delicate and ethereal notes of spice and vanilla.
There's a hint of mandarin or pink grapefruit that adds a touch of zesty citrus to what is a balanced and mostly mineral-driven Prosecco Brut. The wine is lively and tonic thanks to its pulpy fruit flavors and creamy froth.
There's a hint of menthol and an overall medicinal streak to the black cherry and berry fruit on the nose, but the palate lacks that characteristic. Rather, mature notes of pepper, leather and smoke dominate. Medium weight with fine but firm tannins.
There's a hint of ripe fruit here that recalls strawberry or raspberry. The palate is clean, round and soft, and the finish lacks the burnt almond note this grape sometimes offers.
There's a hint of rusticity to the baked red berry aromas in this wine. Vanilla rooibos and brown sugar hover over a red-currant core. The palate is a bit flabby and jammy, with acidity struggling to snap everything into shape.
There's a hint of saline or wet dog in the nose, and that keeps the wine from really taking off from the runway. Beyond that, citrus mixes with creamy notes to make up the mouth, and then it ends in a lemony, lush way. It's not a very complex wine, but it has enough zip to keep it going.
There's a hint of sauvage to this dry, racy white. On the palate, glimpses of mineral and fresh herbs, as well as an irresistable tang of salt lend complexity to fresh gooseberry and lemon flavors. It's delicately concentrated, but invigorating.
There's a hint of smoke that adds a dark edge to the pretty white floral notes of this easy drinking, elegantly balanced Sauvignon Blanc. It's dry and refreshing on the palate, while hints of waxy minerality and bitter lime pith lend complexity to the finish.
There's a hint of smoke throughout the nose and palate that adds a layer of complexity to this sweet, pretty Riesling. Aromas of honeysuckle blossoms combine with the freshness of pressed apples and a bright, high-toned acidity. Smoke, slate and stone kick in to create a long, elegant finish. Overall, a well balanced, enjoyable wine.
There's a hint of smoky flint on the nose of this rosé, adding interest to the fruity core of white cranberry, watermelon rind and rhubarb. There's a pithy, slightly bitter character to the palate, with a subtle mineral tone unfolding on the back. Pineapple-spiked acidity keeps the mouthfeel lifted and the finish fresh.
There's a hint of strawberry at the start that soon segues to savory aromas of cured meat and spice. The ripeness translates to the mouth where there's a touch of cherry. Age for five more years.
There's a hint of sur-maturité to this wine's cassis flavors, giving it a chocolate and dried-fruit character to go with hints of eucalyptus. That ripeness gives it a rich, soft, warm character that makes it instantly approachable. Drink now-2012 or so.
There's a hint of sweetness here, and light, almost watery fruit flavors of watermelon and strawberry. This could accompany a starter course of mild cheeses.
There's a hint of sweetness here, but the rich flavors of strawberry nougat, along with a creamy texture, carry it beautifully. A lick of vanilla comes through in the finish. Drink it solo or with a spicy cold noodle salad.
There's a hint of violet perfume that permeates this dry yet honeyed wine. The palate is fruity, with abundant ripe cherry and grapefruit flavors, and layers of crushed chalk and stone lend a minerally complexity that builds on the midpalate.
There's a hit of green gooseberry flavor in this dry, tart Sauvignon Blanc. It has enough citus and tropical fruit ripeness to make it tasty, but it's still a bit green and unripe on the palate.
There's a honeyed accent to this sparkler, with tangerine, lime, buttered toast and yeasty flavors that are savory and complex. The mouthfeel is wonderfully soft and creamy. A great success for Laetitia, at a good price.
There's a honeyed finish to this unoaked wine along with peach, Meyer lemon and nectarine flavors. Vibrant acidity makes it a clean and vibrant Pinot Gris.
There's a honeyed note to this wine, yet it's crisp in acidity, giving it a mouthwatering savoriness for drinking now. The flavors veer toward Asian pears, peaches and tart gooseberries.
There's a honeyed tone to this medium-sweet Riesling that is light on its feet with spine-tingling acidity. Earthier elements of crushed stone and saffron lend subtle nuance to juicy grapefruit, lime and green apple. Easy going and fresh, it should be enjoyed young through 2019.
There's a honeyed, mead-like character on the nose of this Steve Clifton wine. It also shows buttered brioche, lemon curds and an underlying white rock minerality. Ruby-red grapefruit flesh and ripe nectarine flavors arrive once sipped, and a chalky grip ensues, making for a very dynamic and intriguing wine.
There's a jammy, sun-ripened note of strawberry or blackberry jam, but also soft layers of chocolate fudge and savory spice at the back of this Sicilian red. The mouthfeel is smooth and velvety.
There's a kick of dry tannin behind this otherwise ripe wine. Raspberry flavors, red plum skins and a some bitterness add fruit and structure. It needs a year to soften out.
There's a lack of balance, with thin, slightly bitter fruit overriding any complexity that may have been achieved with more oak. This is not offensive, it just lacks character.
There's a lack of structure and soul in this wine, which presents as somewhat mushy in tropical fruit and preserved lemon.
There's a layer of sweetness to this viscous wine, which exudes aromas of graham cracker and pear, finishing in a light coating of lemon.
There's a layered complexity to this interesting blend of 47% Viognier, 32% Chenin Blanc, 18% Roussanne and 3% Grenache Blanc, with a beautiful interplay between the fruity notes of citrus peel, tart melon, green apple and plum and the earthy tones of fynbos, almond skin and sweet baking spice. The plush texture is countered by ample acidity, leading into a clean finish that's laced with toasty accents. Drink now–2018.
There's a leathery quality to the nose of this bottling, with charred berries, roasted pepper-crusted beef and slightly sour gamy aromas as well. Cracked black pepper, blackberry, animal skins and beef jerky flavors show on the sip, which hides the high-alcohol content well.
There's a lemon sodalike quality to this wine that is reinforced by its citrus flavors and mouth-cleansing acidity. It delivers a tonic, crisp mouthfeel with good creamy density and silky sweetness on the finish.
There's a lemony leanness to this exquisite wine, from one of the most esteemed vineyards in its region, a site the producer has worked with for more than 20 years. Balanced, it opens with inviting aromas of white flowers and orange peel before delving into complex layers of fresh citrus, ginger snap and lavender.
There's a lifeless, generic quality to this wine that steals the variety's more common sense of joy and earthy red fruit, but it suffices as general red wine.
There's a light nectarine touch on the nose of this bottling, alongside coconut and Bosc pear aromas and a kiss of oak. It's a tad ripe on the palate, with lemon cream flavors, but compelling acidity, grippy structure and lime pith bitterness all keep it in check.
There's a light whiff of nail polish remover here, and little evidence of ripe fruit. Some flavors of stem come up with the tannins, and overall this is a wine best drunk soon.
There's a light whiff of the chicken coop here, adding an unexpected note of earthiness to the fresh raspberry fruit. The flavors spread out horizontally across the palate, coating it completely and lingering with a finishing touch of mint chocolate cookie.
There's a lightly spritzy tickle in the mouth, and a metallic undertaste to this Chardonnay. The blend includes 5% each Pinot Gris and Sauvignon Blanc, all done in stainless steel. Thin and a bit green, it does not quite come together.
There's a lightness of being to this wine that makes it ethereal. Light in texture and body, layers of earthy strawberry and red cherry remain crisp and fresh on the palate, with a faint aroma of rose petal marking the bouquet.
There's a lightness to this 90% Cabernet Sauvignon and 10% Petit Verdot that surprises, making for a friendly, approachable entry. Cassis, raspberry and cedar mix around rounded tannins and a medium-length finish.
There's a lingering vein of sweet Indian spice amidst pretty layers of sweet pea and lime pith on this intense Riesling. Dry in style yet densely concentrated with juicy, sweet yellow peaches, it finishes long with sharp, racy acidity.
There's a little oak on this Chard, but you can hardly detect it. The flavors are all about ripe pineapples, oranges, peaches and apricots, accented by crisp acidity. A fine example of coastal California Chardonnay, it will marry well with grilled salmon.
There's a little oak on this wine, just enough to give it a soft, smoky edge. Otherwise, the star is the Albariño grape, tart with acidity and juicy with citrus, green apple, peach and white-flower flavors. Try it as an interesting alternative to Pinot Gris.
There's a lively gaminess to the nose; a wild, Rhônish note, perhaps from the Carignane, Mourvèdre and Petit Sirah blended in. This wine is front-loaded: the flavors lighten up on the palate, and the finish is tight and tannic.
There's a lot a personality here thanks to perky aromas of lemon zest, chopped herbs, fresh sage, yellow pepper and cheerful crisp flavors. This is textbook Sauvignon—easy Italian style—with an emphasis on smoothness.
There's a lot going on aromatically in this bottling, with a base of red plum and hibiscus lifted through hints of clove, cinnamon, dried rose petals and dried ginger. More plum and mulberry fruit power the palate, enhanced by fennel fronds, peppercorns, cedar, juniper and pine-forest flavors.
There's a lot going on here with notes of orange peel, fruit compote, flowers, and chocolate. It's lighter in style, showing the elegance of the 2011 vintage, with tart fruit flavors and a tacky feel to the tannins
There's a lot going on in the expressive bouquet of this wine—ripe, brambly raspberry, cocoa powder, cinnamon, clove and licorice root. Those notes continue through to the satiny palate, where medium tannins lend ample texture and grip to the long, spicy finish. Drink now–2017.
There's a lot going on in the glass here. This luminous Pinot Grigio offers a beautifully perfumed bouquet as well as structure and staying power. A small percentage of the wine is aged in oak and this adds density and complexity.
There's a lot going on in the glass starting with lively perlage in the form of small, persistent bubbling. Also very enjoyable are the aromas, which recall white fruit, chopped sweet basil, almond blossom and soapy floral tones. The wine ends on a sweet note with mature pear flavors.
There's a lot going on in this Merlot, which is likeable now for its rich blackberry, cherry, cranberry, cola and spice flavors. It's dry and balanced.
There's a lot going on in this wine, and all good things. The nose starts with notes of raw meat, bright red fruit, orange peel, baking spice and tar. The first sip reveals a burst of mouthwatering acidity and juicy fruit followed by more intriguing orange rind. It finishes on the savory side. The tannins are grippy but well integrated and while it falls a little flat on the midpalate, overall this is an interesting example of what Central Otago does best.
There's a lot happening on nose of this wine from Sta. Rita Hills pioneer Richard Sanford's recently rejuvenated Alma Rosa label. Aromas suggest light butterscotch, baked pear, fresh pluot and jasmine. Once sipped, the flavors don't live up to the aromatic promise, but apple, pear and a sharper tangerine rind round out the flavors.
There's a lot of appeal with notes of apricot, mango, butter and toasty spices. It's creamy in feel with the oak—70% American, half new—speckling the fruit flavors and the finish.
There's a lot of barrel influence in this acidic Viognier that finishes with a metallic taste.
There's a lot of character to this wine, with lively aromas and flavors of grapefruit, green plum, lime peel and a touch of dried grass. It's brisk and clean on the palate, with refreshing acidity and a mouthwatering finish. Drink up.
There's a lot of complex, youthful charm in this Cabernet-based wine, which was grown in both of St. Supery's estate vineyards, Rutherford and Dollarhide. It's very rich and ripe in blackberries, cassis, blueberries and dark chocolate, with a savory spiciness. This really defines the Napa style, and demonstrates the great success of the 2007 vintage.
There's a lot of desert-based flavors to explore and enjoy in this blend, starting with a prominent chaparral underbrush and campfire tone to the nose, followed by the tangy red-plum, smoke, salt and pepper notes. The sip is welcoming and broad, with bright strawberry fruit decorated by licorice, mocha and anise, altogether quite well rounded.
There's a lot of earthy spice character to this wine, as assertive aromas of purple florals, whole cinnamon stick, nutmeg and clove are supported by a frame of small forest berries. Medium weight and round on the palate with a mulled boysenberry-flavored finish.
There's a lot of earthy, meaty qualities to the nose and a lot of cedar as well. The flavors of black cherry and red licorice carry the mildest tartness. Overall it's lean, tight and still a bit tannic. Give it a few more years.
There's a lot of excitement surrounding the little-know Groppello grape that is a native of northern Italy. The variety delivers freshness and fruity intensity: This expression is extremely clean, polished and food-friendly.
There's a lot of fresh fruit, caramel, cola and Dr. Pepper spice to the nose of this playful blend of 34% Grenache, 33% Syrah and 33% Mourvèdre, complete with label art by Alex Gardner. Tangy purple flowers of lavender and potpourri show on the sip along with tart plum fruit and white-pepper dust.
There's a lot of fruit to this New World Syrah. Cherry, cassis and berry aromas are fresh and forward, while in the mouth, this is full but not overly demanding or exact. Flavors of cherry and plum come with creamy oak notes of vanilla, while the finish is crisp in feel but generic in flavor.
There's a lot of funk and animal hide on the nose of this earthy Toro. The palate is so concentrated it's like syrup, while flavors of leafy, earthy berry fruits are accented by chocolate and pepper. This finishes toasty, oaky and spicy, but also heavy and sticky.
There's a lot of funkiness in this wine, which smells like sweaty leather. The flavors are deep and spicy, and the tannins are rich and fine, but that funkiness is a turnoff.
There's a lot of good about this small-production blend. The nose and color are nice, with asphalt and charcoal mixing with black-fruit sweetness. The palate has a nice, healthy texture housing slightly herbal plum and berry flavors. Finishing notes of burnt toast, coconut and mint announce a serious barrel regimen. Drink now–2009.
There's a lot of good stuff going on in this blend of 43% Cabernet Sauvignon, 37% Syrah and 20% Petit Verdot, with a nose of plump blackberry fruit dosed by scents of smoky vanilla, asphalt and licorice. There are sesame and teriyaki touches to the palate, along with charred blueberries, coffee, chocolate and firm tannins.
There's a lot of good things going on in a glass of this Yamhill-Carlton sourced wine that shows notes of strawberry, mint, cherry and herbs. It's light and elegantly styled with a good sense of balance and a smoky, mint-filled finish.
There's a lot of individuality to this wine, just not all good. The nose has cigar box and over-the-top sweet and baked aromas, yet the palate has a grating, acidic feel but also spice and raisiny flavors. All of it makes you more confused than confident; it has its good traits but seems out of whack.
There's a lot of lees influence on this wine, which gives it a sourdough taste and creamy mouthfeel. It's dense in tropical fruit, citrus, green apple and honey notes, with a touch of sweet, smoky oak. A dry, complex, multilayered wine, this will gain traction with 2–4 years in the cellar.
There's a lot of mature fruit and some strawberry jam here backed by prunes, raisins, tobacco, incense and cola. Pretty nuances of white stone and dried hay appear on the nose and the wine ends with sweet, sticky flavors of ripe berry.
There's a lot of new oak in the nose, and it's tannic and has a fair amount of the volatile aromas that are found in several of the Hogue reds. The midpalate is soft to a fault, but shows hints of the spice and pepper of the grape. It finishes with volatility and unusually soft tannins. Tasting room exclusive.
There's a lot of oak on this Chardonnay, to judge by the buttered toast and butterscotch richness. Underneath all that is a wine ripe in tropical fruits and green apples, brightened by excellent, mouthwatering acidity. The oak stands out now, but give the wine until 2015 or 2016 in the cellar to let the parts integrate.
There's a lot of oak on this value-priced Chard, to the point that any fruit aromas are blanketed. In the mouth, there's ample acidity affording good cut, while flavors of pear and apple are spiced up by aforementioned forceful oak. Fortunately a resiny tasting finish isn't too heavy
There's a lot of personality here that gives this Soave Classico a clear competitive advantage in the vast world of Italian white wine. That extra thickness in the mouth and that extra peach and melon aromatic intensity makes this a perfect choice for white meat or salt water fish.
There's a lot of promise in this blend of Grenache (85.5%), Syrah (10%), Mourvèdre (4%) and Roussanne (0.5%). Coming from a cool vintage, it's aromatic with notes of raspberry, white pepper, and flowers. The palate is light, tart and fresh.
There's a lot of residual sugar in this low-alcohol wine. It's frankly sweet in orange, peach and vanilla flavors, but a crisp edge of acidity makes it finish clean and vibrant.
There's a lot of rich, ripe blackberry, blueberry, black currant and cassis flavor in this Cabernet, but it's still finding its balance. The fruit is primary in nature with strong tannins and oak that's not yet integrated. The wine lacks subtlety now, but on the other hand, it doesn't seem to have a long life ahead, so give it 3–4 years and drink with steak.
There's a lot of richness in this wine, which has a pale pink color. You can smell fresh strawberries as well as a yeasty note and something earthy and mulchy. It drinks quite dry and crisp, with a real bite of acidity and some pretty raspberry flavors. It turns rich and complex on the finish.
There's a lot of ripe berry that muddles the purity of fruit. For example, you'll get strawberry roll-up and sweet spice upfront. It tastes youthful and soft overall.
There's a lot of ripe cherry, blackberry and licorice flavor in this blend, which is mainly Grenache. It's soft and simple in structure, and ready to drink now.
There's a lot of rust and blood aromas on the nose of this wine, with pencil lead and black slate keeping up that mineral-driven sensibility. The flavors are light and earthy, with juniper laced across a strawberry-blossom core, showing a touch of black olive and crushed sage as well.
There's a lot of slate minerality on the nose of this bottling, alongside bright and fresh boysenberry fruit and a pine-needle character. The palate is tart with plum skin and grippy tannins, well balanced and also showing just the right amount of barnyard funk.
There's a lot of smoke on the nose of this savory-scented wine, with shiitake mushrooms, dried strawberry and earthy rhubarb as well. The palate is tart with plum skins and peppered with dark spices, then it flattens into a line of sharp acidity.
There's a lot of tropicality on the nose of this blend of 82% Roussanne, 10% Viognier and 8% Sauvignon Blanc, including mango, guava, coconut and banana chips. Those elements also show on the palate, but are honed in by a grippy texture and crisp acidity.
There's a lot of unripeness going on here, showing up as lean, tobaccoey flavors verging on mint. Drinks acidic and thin, and while there are some black cherry flavors, the wine is basically herbal. Yet it's not without its charms.
There's a lot to admire in this producer's entry-level wine in terms of price and complexity, a blend of 71% Cabernet Sauvignon with 25% Merlot and 1% each of Cabernet Franc, Petit Verdot, Malbec and Syrah. Burnt wood and herb underlie full-bodied, sizable waves of black-fruit flavor, graphite, tar and coffee.
There's a lot to admire in this robust wine, from its soft, muddled layers of spicy cinnamon to its well-hewn bursts of black licorice and blackberry. While full-bodied and brooding, it drinks with elegance and a brightness of red fruit on the finish.
There's a lot to like about this dense, deep, lush and totally ripe blend of 60% Petit Verdot plus smaller doses of Cabernet, Carmenère, Malbec and Mourvèdre. It glistens in the glass and shows plush aromatics and generous flavors of berry, plum, chocolate and spice. Toasty and smooth on the finish. Drink this excellent blend now–2018.
There's a lot to like in this affordable Syrah. It's rich and smoky, with blackberry and bacon flavors wrapped in a smooth texture. With 17,000 cases produced, this should be relatively easy to find.
There's a lot to like in this dense and impactful wine, a mix of softly layered black plum and raspberry with a powerful bouquet of violet. Medium bodied, it finishes fresh and pillowy.
There's a lot to like in this effort: ample dark fruit, complex notions of tea leaves and dried grasses, and a richly textured, long finish. The wine is medium bodied and not very tannic, making it easy to sip repeatedly. Drink it over the next 8–10 years.
There's a lot to like in this nicely priced white, a blend of several regional vineyards. A taste of hazelnut expands on the palate to meet creamy Tahitian vanilla. Approachably round, this crowd-pleasing wine finishes in measured, integrated oak.
There's a lot to like in this soft, juicy wine, bright in red fruit and notable in its gentle texture. Quietly powerful and full-bodied without being overdone, it has balance and elegance, with a meaty underbrush.
There's a lot to like in this spritely, vibrant wine, well-crafted in lemony papaya and starfruit. With a small percentage of both Sauvignon Gris and Sauvignon Musque, it's made in a fuller-bodied style, with time spent fermenting in French oak, a smattering of it new, as well as stainless steel. A squeeze of lime closes things out.
There's a lot to like in this thickly ripe wine, so dark purple in color as to be almost paint. Lipsmacking black and blue berries ride a wave of smoky tannin, chocolate and power, the acidity moderate.
There's a lot to like in this vineyard-designate, a longstanding site for the producer. Honeysuckle aromas invite along with a waft of beach sand, leading to a light and creamy palate with a small amount of revealed residual sugar.
There's a lot to like in this youthful, concentrated white, from its tartness of green apple and lime to its mineral-laden acidity. Full bodied, it never loses that sense of verve on the palate, which helps rein in the ripeness.
There's a lot to like on this bold, fragrant wine, starting with aromas of leather, scorched earth, grilled herb and ripe black-skinned fruit. The hearty palate offers mouthfuls of juicy black cherry, raspberry jam, licorice, vanilla and cinnamon framed in robust, velvety tannins. The fruit richness seamlessly offsets the hefty abv. Drink 2018–2025.
There's a lot to love in this bottling for those who enjoy cooler-climate Syrah. But the tons of cracked black pepper, asphalt and gamy funk meet with enough elderberry and lavender to appeal to others as well. The palate packs a wide array of flavors, from anise to lavender to cracked peppercorn, with savory tar, dried elderberry and even some elderflower showing as well.
There's a lot to love on this juicy, delicious wine, starting with aromas of ripe, dark-skinned berry, baking spice, leather, sun baked soil and menthol. The elegant, structured palate delivers ripe black cherry, cinnamon, anise and tobacco while firm, polished tannins provide support and finesse. A blast of orange zest signals the close.
There's a lot to praise and also lots to criticize in this Cab. It's richly tannic and nicely oaked, with lush black currant and smoky oak flavors. But it also has a harshness that interferes with enjoyment. Doesn't seem likely to age out.
There's a lovely sweetness to the fruit, which tastes like ripe, just-picked blackberries. Old vines, 100+ years, deliver sweet, supple, sexy fruit. The wine has very dry tannins, and it might profit from some blending, but with a vineyard this special you have to admire the single-vineyard approach.
There's a lovely vibrancy to the nose of this wine, as initial aromas of green melon and lime peel are laced with attractive herbal hits of fynbos and white flowers. The medium-weight palate offers a plush yet balanced feel, with ample acidity to counter the notes of toasted red apple, honeydew and honeycomb. Spicy wood tones dance on the lingering finish. It's delicious now, but should age well through 2021.
There's a lusciousness to this Chardonnay that makes it really easy and fun to drink. It's rich in orange marmalade, honey, buttered popcorn and vanilla flavors, brightened with crisp acidity.
There's a lush, decadent edge to this wine, thanks to heady aromas of vanilla cream, chocolate-covered raspberry and boysenberry preserves. The palate shows more restraint, with textured, fruit-skin flavors of plum and cherry that finish slightly chewy. Enjoy this now.
There's a marked note of menthol in this wine followed by thin layers of earthy loam and savory red fruit.
There's a marked tropical richness (think guava and melon) here compared to the producer's other 2015 ausleses. Plump and plush despite it's dainty alcoholic footprint, it lingers lusciously while remaining pert with acidity. Brilliantly balanced and irresistibly sweet, it can be enjoyed now through 2040.
There's a mature note of apricot or cantaloupe melon that opens the nose of this golden Trebbiano-based wine from central Italy. That ripe fruit element is backed by a drying touch of talc powder or crushed mineral.
There's a maturity that shines through from the honeyed applesauce and steel aromas in this off-dry Riesling. Rich and full bodied on the palate, bright, fresh apple and lemon flavors linger elegantly on the tongue with a hint of bitter lime pith.
There's a measured richness on the nose of this impressive white, grown in the heart of the appellation's Westside Road neighborhood. Lemony salt and a touch of stone complement the integrated, present oak, rewarded by a complex texture and finish.
There's a meaty element of cured beef or bresaola upfront that is followed by thick aromas of mature cherry and blackberry tart. You'll also detect some earthy or animal like notes and the wine is informal, thin and crisp in the mouth.
There's a meaty, ripe aspect to the aromas here that recall black cherry and smoked ham. But there's also an edgy green tone that lends a slightly bitter impression in the mouth.
There's a meaty, smoked element to the nose of this Brunello that recalls beef jerky or sizzling bacon. Those hearty aromas are followed by delicate layers of blackberry, cherry and spice. The wine is bright and acidic in the mouth, which makes for an excellent balance.
There's a meaty, succulent quality to this Barolo, lending it a brooding, masculine personality. Aromas include smoked bacon, ripe fruit and teriyaki sauce. The finish is intense, fresh and firm.
There's a medicinal cherry hint to the nose of this Syrah-based rosé, with additional notes of ripe peach and melon. It's fleshy and full-fruited on the palate, with just enough acidity to keep the ripeness in check.
There's a mellow, honeyed richness to this Chardonnay, with apricot, orange, mango and vanilla flavors making it especially tasty. It's a flamboyant, complex wine at a great price, and easy to find, with 84,000 cases produced.
There's a menthol-infused sense of chaparral shrubbery on the nose of this bottling from the winery founded in 1969 by golf entrepreneur Ely Callaway. Charred pine leads the palate, with rustic elderberries, chopped herbs of oregano, thyme and rosemary, and lots of leather. It needs quite a bit of time to open up.
There's a mildness to this wine that most tastes of dried cherry and cranberry, with a medium-bodied structure of moderate acidity. Forest floor and earthy compost dominate.
There's a milky, lactic aspect to this wine that takes a few seconds to absorb. Once you do, the nose is greeted by cherry and black spice. The mouthfeel is determined and sharp.
There's a minerally, earthy tone from nose to finish on this medium-sweet Riesling, balanced by a palate that's lush in ripe stone fruit and mango flavors. Sharp, laser-focus acidity kicks in on the midpalate, finishing long, with hints of warm spice and honey.
There's a minty, ammonia streak of greenness that can charitably be described as gooseberry in this dry Sauvignon Blanc. Oak brings sweet vanilla richness, but the wine is still pretty eccentric.
There's a mix of sweetness and greenness to this wine, a 100% varietal that is somewhat dull and unformed on the palate. It finishes slightly sour.
There's a mixture of fruit and barrel on this wine with dark fruit aromas melding with cocoa, clove and spice. Sweet and concentrated flavors coat the palate, with a light squeeze of tannins backing it up.
There's a modern touch of vanilla bean, chocolate and soft spice that comes on the heels of bright cherry and plum. You'll also recognize tones of mesquite and cherry cola and this ruby-colored Valpolicella Classico Superiore offers very good intensity with sour cherry flavors on the finish.
There's a modern touch to this wine thanks to its generous and long-lasting tones of espresso bean and chocolate backed by fruity cherry aromas. Beyond those standard characteristics are tones of dried herbs that recall coastal Tuscany. It's huge in structure but should also be ready to drink in two or three years.
There's a modern, velvety touch to this blend of indigenous grapes (Magliocco, Montonico Nero and Greco) that are cultivated in one of the most isolated spots in southern Italy. Black cherry, chocolate and exotic spice notes lend a soft, silky feel to the wine.
There's a muddled element to the nose here that recalls old wood or spice and in general, this wine lacks sharpness and focus. It tastes very sweet and offers high alcohol that keeps the palate ripping clean.
There's a muddled or confused quality to this blend of Sangiovese (50%), Cabernet Sauvignon and Merlot. Although the nose needs deciphering, the mouthfeel is clean, fruit-driven and tight.
There's a mushroom note to this Pinot that gives it an earthy richness, helping to ground the ripe, jammy raspberry and cherry flavors. This is Kynsi's best '09 Pinot Noir, but you should give it 1–3 years in the bottle to let everything integrate.
There's a mushroomy earthiness that dominates this wine's cherry and raspberry flavors. It's dry, with a silky mouthfeel and brisk, cool-climate-derived acidity. Drink now.
There's a musky leather note that adds intrigue to crisp black-plum notes in this mineral-intense Meritage. Moderately full in body, the palate is concentrated, with pristine fruit balanced by a kick of acidity and ripe tannins.
There's a mysteriously attractive aromatic profile to this winery's top-end Syrah bottling, with violet perfume blending into blueberry syrup, anise and spearmint. The flavors are bold but not over the top, with lavender, dried berry leather and espresso combining into a seriously memorable wine.
There's a natural creaminess to this wine that helps elevate aromas of peach nectar, apricot and honey. The mouthfeel is smooth and silky and imparts lasting citrus notes on the close.
There's a natural essence to this wine, exhibiting the best qualities of the grape as well as a sense of terroir. Soft herbal and mineral accent the clean, fruity core. Green pear, melon rind and a hint of peach pit unfold on the palate and follow through to the long, slightly spiced finish. Perfectly drinkable now, but will cellar nicely for another 3-5 years.
There's a natural herbal beauty to this wine, with pleasant notes of green pepper, fynbos, thyme, laurel, fennel bulb and lemongrass that dance around the green plum and white melon-rind fruit. The medium-weight body is balanced by lime-flavored acidity and a bitter pithy accent on the close. Drink now.
There's a new wave of rosé in California, of which this is a good example. It's dry, delicate and crisp, with subtle orange tea, pink grapefruit, spice and mineral flavors. Winemaker Emily Richer has done a great job taming the Cabernet Franc for this rosé wine.
There's a nice aromatic ensemble here of spice, clove, oak, prune and cherry. But the oak nuances are a bit overpowering. More wood flavors appear in the mouth as well as dried berry flavors.
There's a nice aspect of polished tannin behind this vineyard-designate that gives it a refined sensibility, and a roundness of ripeness that becomes almost overwhelming. An aroma of crayon plays with sturdier elements of baked bread and blackberry jam for a concentrated, full-bodied finish.
There's a nice concentration of black-bramble fruit on the nose, with appealing notes of green peppercorn and anise. The moderately-full palate is tight, tannic and needs time in the glass to release the brooding black berry and plum flavors. A lift of menthol on the finish adds some levity.
There's a nice dollop of warm butter on the nose of this bottling from a vineyard planted in 1975, but it's well restrained and enhanced by vanilla yogurt and graphite aromas. A crushed sea-shell minerality shines on the palate, where apple flesh, graphite and lemon rinds combine for a full sipping experience.
There's a nice flinty character expressed throughout this wine, pairing harmoniously with the ripe red apple and orange notes. Though the mouth is rich and full, the finish exhibits great lift and clarity.
There's a nice intensity of pineapple, guava and hoppy, floral aromas on the nose of this estate-grown Riesling. Racy and linear on the light-bodied palate, tart tropical fruits meet a chalky midpalate and carry to a brisk citrus finish.
There's a nice mélange of aromas and flavors to this wine, as hints of dried purple flowers mingle with fruity notes of brambly forest berry and black plum. Accents of leather, smoke and graphite add depth to the palate, but the finish is a bit warm.
There's a nice mineral vein that helps keep this wine focused. Beyond that, you'll taste fresh fruit and some distance notes of roasted almond and sourdough. The mouthfeel is clean and crisp and the bubbles are soft and creamy.
There's a nice minerality to this wine, with ripe and juicy aromas of citrus, honeydew and soft white florals. The mouth is tightly structured with flavors of sweet citrus, green berries and white strawberry hull. Balanced and clean with the medium weight mouth countered by appropriately zesty acidity.
There's a nice purity of fruit on the nose of this appellation blend, with strawberry, cranberry and pomegranate notes enhanced by turned earth and slate. The palate is crisp and driven by cranberry, with a touch of orange-rind tang and a pencil-shaving element on the finish.
There's a nice spicy character that appears throughout the nose and mouth of this wine, lifted by juicy black berry and plum fruit flavors. Medium weight with solid acidity and balanced alcohol. Drink now.
There's a nice touch of green pasilla chile on the nose of this wine, with red currant undertones. The peppery elements consume the palate as well, giving it a more distinct and food-friendly nature than overly ripe versions.
There's a nice weight and intensity to this wine, especially for a grape that is often deemed innocuous and light. Apple and pear skin tones offer tension to the fuzzy-textured palate, with a vein of citrus keeping everything in focus.
There's a nice, creamy quality to this luminous Pinot Grigio that adds dimension and staying power to what is otherwise an informal, food-friendly white wine. Pair it with spicy Thai or Indian food.
There's a nice, easy-drinking quality to this informal Valpolicella that comes across as vibrant cherry and forest berry. It's lean and compact on the palate with bright acidity on the close.
There's a nice, juicy, lip-smacking tang to this Sauv Blanc, like biting into a not quite ripe peach or a lemon drop. It's a good mix of citrus, steel and stone. A small amount of Sémillon in the blend adds weight to the midpalate.
There's a nice, lightly silky texture to this Pinot Noir. It's rich in raspberry, cherry and Dr. Pepper cola flavors that finish dry, with a touch of sweet oak. More problematic is the acidity. It doesn't feel natural, and sticks out, the way acidity does in Riesling. Drink up.
There's a nicely perfumed element to the nose that recalls pressed blue flower or lavender potpourri. Bold berry and currant undertones form a base of plumpness and richness. Light shadings of spice and toasted nut drive the mouthfeel. Structured and firm.
There's a note of candied fruit or butterscotch at the start of this Vermentino from southern Tuscany that is followed by pear, peach and white almond. The finish is short, crisp and spicy.
There's a note of soda-like effervescence or charcoal that disturbs the purity of the nose here. Beyond it is mature peach, chestnut honey and dried flower. The sparkler has firm, sharp bubbles and flavors of ripe melon and mint on the close.
There's a note of wet earth or rubber that emerges from the bouquet before the fruit tones do. Once the wine is given more time in the glass, dried prune and cassis come through. This wine's tight, compact style would pair with most easy meat dishes.
There's a noticeable background herbal element to this intensely concentrated wine. Dense layers of cassis and chocolate are front and center, filling the mouth with velvety richness and finishing long. Despite the power and richness, there's a structure to match, suggesting this will improve through at least 2012 and drink well until 2020.
There's a noticeable fruit yogurt element to the nose that gives this Prosecco Brut a milky, heavy quality. The wine offers dense, frothy bubbles and a slightly sour note on the finish. Made by Riunite, the wine has 10% Chardonnay for extra richness and structure.
There's a noticeable stemmy quality on the nose of this incredibly intriguing, almost mysterious wine, with green and pink peppercorns, crushed coffee beans and squeezed blueberry fruit aromas. A woodiness pervades the palate too, where roasted poblano chile meets with smoked cigar, lavender, dried berries and asphalt. It evolves steadily while open, and will drink with fascination 2016–2028.
There's a noticeable tilt of barrel reduction in this wine that keeps it more closed-off than desired. Otherwise, the experience is full bodied in baked bread and black cherry, with a tangy freshness to the finish.
There's a noticeably sweet quality to this bottling that will appeal to some but turn off others. Spun sugar, buttercream, honeysuckle and orange mousse show on the nose, while the palate offers flavors of apple butter, brown sugar and lemon custard.
There's a nutty, smoky quality to this Cartizze Prosecco that adds depth and dimension beyond the wine's more characteristic floral and fresh fruit notes. This is a well-balanced wine thanks to a playful harmony between delicate sweetness and spicy crispness on the finish.
There's a palate-warming generosity to this single-vineyard Pinot, a result of its softly balanced texture and the smoothness of new oak. Luxurious flavors of smoky cherries and currants, roasted nuts, molasses and honey taste almost like an energy fruit bar from the health food store. This lovely, supple wine should develop through 2012.
There's a palate of apricot and pear and a pleasant smokiness. Lively and pleasant on the front of the palate and it becomes a little too sharp and thin at the finish.
There's a part of this small lush valley, poised between fog and sun, that gives Sauvignon Blanc an extra edge of interest, combining the grape's citrus, weedy character with fatter ones of apricot and honeydew. This is that kind of wine. Thirteen percent Sémillon adds cashew and fig notes, while high acidity keeps things bright and crisp. Nice value, too.
There's a patch of grass at the heart of this wine, followed by dry, nearly puckering layers of lemon and lime that reach an apex of dryness on the finish, accented in jalapeño.
There's a peppy ease to the aromas of this bottling, with light raspberry and rhubarb lifted by cola and sarsaparilla notes. The palate is a tad fruit-punchy, with red cherry and some thyme to give depth.
There's a pickled scent, but no fruit on the nose. This is pinched on the palate, with underripe, nutty, oily flavors of spent white fruits and bitterness.
There's a pinpoint-like delicacy to this dazzling auslese. Its pristine pineapple and yellow cherry flavors collapse like silk on the palate, electrified with acidity and a heady floral flair. Its fruit expression is pure and transparent, lingering endlessly on the finish. Beautiful already but should improve through 2040.
There's a pleasant and subtle chalky texture to this refreshing white, with aromas and flavors of white peach, underripe kiwi and orange peel. The cleanly fruited palate boasts great verve and liveliness, with tart gooseberry and lime flavors that unfold on the close. Drink now.
There's a pleasant fruity richness to this wine, with pronounced aromas and flavors of peach, pear and guava that are hit by notes of toast and baking spice. It's generous on the palate and full in feel, with a welcome acidic lift on the close. Drink now.
There's a pleasant steel cut to a nose that also shows pressed red apple and dried white flowers on this blend of 37% Viognier, 31% Picpoul Blanc, 22% Roussanne and 10% Marsanne. The palate clings tightly to Japanese pear and yellow apples, showing some ripeness on the midpalate before returning to crisp rain-on-cement minerality.
There's a pleasant sweetness to the nose, a mix of white flowers and fragrant apples. On the palate, green banana, apple juice and papaya rise to the occasion. A strong minerality holds through the finish.
There's a pleasant, toasty seam throughout the nose and mouth of this well-balanced wine, expressed in notes of sweet spice and honeycomb that frame the yellow melon and apple fruit core. It's plush and mouthfilling, but not flabby or overdone, thanks to balancing acidity and an assertive spicy tone that dominates the finish. Drink now.
There's a pleasantly gamy nose to this dry-farmed Zin, with sour-plum fruit, hoisin sauce and dried purple flowers blending into a memorable scent. The palate packs lavender, cola, oregano, dried mint and black-pepper flavors that give character to the elegant purple-fruit backbone.
There's a pleasantly light, silky texture on this pretty rose-gold colored blend. It has rich flavors of red cherries, persimmons and spices. One thing to know is that it's quite sweet, like sugared tea.
There's a pleasantly oxidized element to this wine from Michael Mooney (who also makes Chateau Margene from Paso Robles' Creston district). Aromas recall honey and dried apricots, mangos and bananas. The flavors carry that forward, with caramelized apples, melted marshmallow and all types of dried fruit, but with lots of acidic verve too.
There's a pleasing snap to this wine, which sends up scents and flavors of peavine and petrol. It's pungent and penetrating, with lime and citrus fruit (from organically-grown grapes) at the core. Drink lightly chilled, now through 2021.
There's a pleasingly tart green character to this wine, with crisp, refreshing aromas and flavors of green pear, plum, melon rind, grapefruit peel and pineapple core. The fruity mélange is easy and juicy on the palate, finishing lively and mouthwatering. Drink now.
There's a polished but neutral quality to this sparkler that gives it an easy, informal approach. In the mouth, it offers sweet fruit flavors backed by a touch of sour grapefruit or kiwi.
There's a polished mineral note here of lead pencil or graphite that gives this wine very direct and immediate appeal. At the back, you'll notice subtle tones of black fruit, plum, ripe cherry and spice. The wine is concentrated and dense with drying tannins at the close. This beautiful wine can age many more years.
There's a Porty overripeness all through this wine, like concentrated raisins and prunes. Although it's basically dry, it has a raisiny sweetness, especially toward the finish.
There's a potpourri of wildly distinct and amazing aromas on this 60% Syrah-40% Cabernet Sauvignon, from cooked ripe cranberries and distinct black pepper to red clay, anise, violet and savory goulash with dried strawberries. Raspberry, pepper and cola overtake the palate, with a refreshing tartness on the finish.
There's a preponderance of ripeness in this wine, the fruit tasting of baked blackberry and tar.
There's a pretty elegance here accented by delicate tones of white cherry and wild blueberry, backed by soft shades of cola and spice. The wine is crisp and tight with balanced intensity overall.
There's a pretty floral character to the bouquet of this wine—think rose and honeysuckle—framing the ripe peach, apricot and orange fruit tones. Those notes continue through to the medium-weight palate, with ample acidity to cut through the rich fruit flavors and slight viscosity of the finish.
There's a pretty mineral component that adds definition and dimension to this wine. Aromas include slate roof and lead pencil followed by forest berry and blackberry. In all, this wine offers an attractive combination of complexity and concentration.
There's a pretty mineral context here that frames a juicy core of honey, almond and peach. This oak-aged Chardonnay is simple but genuine and would make a good companion to endive salad with blood oranges and black olives.
There's a pretty mineral note of brimstone or talc powder that runs straight though this luminous Prosecco. At the fringes are floral notes of jasmine and honeysuckle with a touch of sweet softness on the close.
There's a pretty pink “eye of the partridge” color on this blush wine. Brisk acidity makes the finish clean and minerally. The strawberry and vanilla flavors finish just slightly off dry.
There's a pretty sweet cherry and vanilla vein that runs through this darkly saturated Vino Nobile giving it a fun, easy-going personality. It offers good structure, with firm tannins and a long-lasting finish that imparts lingering tones of red cherry and spice. Founded in 1856, this is one of Montepulciano's oldest and most historic estates.
There's a pretty sweet spice element to the nose that offsets the bright fruit tones of this vibrant Dolcetto made by Carlo Boffa. The wine follows through to the palate with well-balanced acidity, a smooth texture and a slightly sour note on the close.
There's a pretty touch of carnation florals to the dried black fruit and black cherry center of this wine. Spicy notes of black pepper, whole clove and black tea leaves appear in the mouth alongside juicy blackberry and fudgy brownie flavors.
There's a prevailing nuttiness to the nose and mouth of this Chenin, with assertive tones of toasted hazelnut and straw throughout. Flavors of honeydew and baked apple unfold on the medium-weight palate, ending on a spiced orange-cream note. Drink now–2018.
There's a prickly, acidic bite to this dry Cab Franc that gives it a sour finish, despite some solid cherry and oak flavors. Drink up.
There's a pruney, dried-fruit persistence on the nose of this wine, a blend of unknown varieties. Barbecue smoke, black pepper and a high degree of ripeness combine for a mix of heat that's finalized by a vegetative note.
There's a puckering dryness to the palate of this wine at first sip. Over time it opens slowly into elements of strawberry-rhubarb and grenadine syrup. The firm tannins in this mix of a majority Merlot with Pinot Noir make their presence felt.
There's a pungent lanolin-like aroma on the nose of this bottling, while wet clay and char notes lend nuance to its black fruit. The palate offers density and tannic depth, with dried mint and blackberry jam flavors that extend into the finish.
There's a pungent or slightly volatile note of fresh cedar or red apple that dominates this wine and leaves little room for the wine's natural complexity to show. This Barolo is also less active in the mouth and tastes older than it really is.
There's a pure almond note here of Amaretto, marzipan and almond milk. In fact, there's not much else except for distant notes of white flower and peach. The mouthfeel is tonic and fresh but thin.
There's a pure, sweet Cabernet in the bottle that wants to come out, but it's held back right now with sturdy tannins that make for a palate astringency. The flavors are explosive, of blackberries, cassis, cherries, chocolate and smoky new oak. Needs time. Best after 2011 and well beyond.
There's a purity and wholesome quality to this lovely Syrah. It's dry and soft as velvet, with rich flavors of blackberries, mocha, leather, violets, black pepper and sandalwood. Best now and for a year or two.
There's a rainbow of peppercorns represented on the nose of this varietally classic wine, with a tiny bit of pasilla chile greenness cutting across strawberry and cherry fruit. Those red fruits join with blueberry on the palate, which is complex with pipe tobacco, tomato leaf and herbal, peppery spices.
There's a raisin skin bitterness and some raisiny, Port-like flavors to this Cabernet Franc, suggesting some of the grapes were roasted on the vine. Other than that, it's softly tannic and savory, with cherry pie and oak notes.
There's a raw cut of acidity that gives this simple wine a sour taste. On the plus side, it's nice and dry, with some cherry fruit. For the price, it's a helpful introduction to the charms of Pinot Noir.
There's a raw, chewy quality to this simple Valpolicella that recalls black cherry and vinous grape. The wine proceeds with a mellow, soft feel and offers much more fruity intensity and personality in the mouth than it does on the nose.
There's a raw, syrupy element to this wine. It suggests aromas of cherry liqueur, spice and roasted coffee bean, and finishes on a bright note.
There's a raw, vinous quality to this wine that is made even more apparent thanks to the enormous thickness and extraction of its mouthfeel. You almost smell the winery here and get a good whiff of the freshness and overall maturity of the fruit. Its texture is extra chewy and plush.
There's a raw, woody element to this Montepulciano d'Abruzzo that recalls forest floor and exotic spice. In fact, other than currant and dried berry, there's not much fruit left behind. The wine closes with sour, firm tannins. Drink now.
There's a real bite of lime juice that brightens the ripe raspberry and persimmon flavors on this Pinot Noir. Pair with rich meats and cheeses for balance.
There's a real clean and genuine quality that comes through thanks to aromas of peach, yellow fruit and Golden Delicious apple. It drinks well too—easy and forthcoming—and would make an excellent match to grilled chicken, spicy asian food or stay-at-home pasta.
There's a real richness to this wine, as aromas of butter and cream flood the nose alongside notes of ripe peach and apple. The mouthfeel is as full and lush as one would anticipate from the bouquet, and the finish is long but clean. Drink now.
There's a really nice point of mature peach or apricot that emerges from the fragrant bouquet of this luminous and bright Pinot Grigio. That fruity note adds a sweet sensation to the nose followed by aromas of passion fruit and citrus.
There's a really nice, creamy feel to this wine as it moves smoothly across the palate. As it does, the wine imparts lasting flavors of apricot, honey and Golden Delicious apple. There's a touch of almond spice too and you can't beat this low price.
There's a reason Airén is used as a base grape for brandy and Sherry wines, and it's because it's not up to table-wine quality, even at the value price point. This wine is corny and lacks freshness. It's dull, wayward and offers little to no structure. Barely drinkable.
There's a reason few wineries nowadays produce Barbera. It's a boring wine, and just because it comes from as fine a producer as Reverie can't change that fact. The wine is dry, tannic and dull, with unevenly ripened flavors.
There's a reason PG has become so popular in America, and this new one from Napa-based Benessere shows why. It's as dry and bright in acidity as a fine Sauvignon Blanc, yet with the rich fruit American wine drinkers love. Those flavors range from peaches and nectarines to Meyer lemons and pineapples, with honeysuckle and spice nuances.
There's a reason this is one of the pricier white wines from the region. Aromas of yogurt and brie cheese are leveled by struck match, smoked grapefruit skins and sourdough. Vibrant lime pith and singed lemons fuel the palate, which further benefits from crushed oyster shell rockiness and goat cheese-like pungency. The mouth sings with remarkable acidity that will evolve. Drink 2018–2024.
There's a reason why Syrah is on a roll in America, and it's wines like this that make the case. Soft and juicy, it's a mellow, sensual wine, with a taffeta mouthfeel that carries rich flavors of cherry-pie filling, red licorice and vanilla oak that are delicious and worthy of a second glass.
There's a reason why this finessed bottling is one of Sicily's most iconic whites. It doles out juicy yellow apple, mature pear, white grapefruit, yellow peach and tropical fruit accented by notes of vanilla and hazelnut, with fresh acidity. Subtle oak adds complexity and structure.
There's a reduced quality to this wine and much ado about oak, in which it spent time (30% new French). Founder and winemaker Mark Lyon owns the 122-acre site where the Sauvignon Blanc blocks date back to 1973. A hit of jalapeño dominates on the finish.
There's a reduced, bitter quality to this wine, which remains light-bodied and somewhat elusive in the glass. An extreme sense of earthiness and mushroom, veering on dampness, keeps it a sensory quandary.
There's a reduced, concentrated effect to this wine, a bold expression of the variety rich in tobacco and black tea, the fruit bittersweet and elusive. Tightly wound, it benefits from air and time in the glass, and will please a Cabernet lover's palate most of all.
There's a reductive element to the nose of this wine, indicating the powerful nature of the vintage but also the wine's youth. Let it open to unveil an intensity of baked apple and white peach, along with heartier highlights of crème brûlée and vanilla toast. With a medium body and length, it has enough acidity to remain vibrant. It's sourced from a who's who of the region's vineyards.
There's a reductive funk at first on the nose, with singed rubber and creosote, but that quickly gives way to cherry, boysenberry and brown spices. Flavors are dominated by tart cherry and cedar, with hints of slate-driven, earthy minerals.
There's a respectably complex nose on this pink wine, with lemonade and pressed plums blending into a wet cement minerality. The palate is very tasty, with flavors of pomegranate, dried rose petals, hibiscus, night jasmine and even a clove-laced mocha element proving quite intriguing.
There's a revitalizing freshness to this delicate auslese reminiscent of crisp green plums and yellow cherries. Silken honey and peach flavors penetrate deeply through the palate, highlighted by zesty streaks of lime and lemon. It's feather light in texture yet meanders endlessly through the finish.
There's a revitalizing swathe of herbs on the nose of this medium-sweet Riesling, highlighting notes of lemon and lime against a backdrop of juicy, ripe yellow peaches and nectarines. It's delicately lacy on the palate, yet bolstered by tones of honey and wax. A citrus acidity that pierces long on the finish.
There's a rich character to this blend of 50% Grenache, 40% Syrah and 10% Mourvèdre. It offers heady aromas of black cherry, boysenberry and raspberry that are laced with hints of vanilla, pepper and pencil shavings. It's well balanced and approachable, with a pleasant licorice kick to the finish.
There's a rich vein of green olives in this wine, alongside the blackberries, cocoa and toast. With smooth, brisk tannins, it's best opened over the next 2–3 years.
There's a richness to the bouquet of this rosé, with fruit-forward aromas of ripe red cherry and plum. The palate offers a pleasant seam of acidity, lifting the slightly creamy mouthfeel. It finishes fresh, with lingering hints of citrus rind and tart cherry. Drink now.
There's a richness to this wine that's immensely pleasurable, but also a meaty, umami spiciness. It's actually remniscent of chocolate-covered bacon, infused with blackberry essence and liquid licorice, then sprinkled with black pepper. Really delicious, if a little hot in alcohol.
There's a richness to this wine that's paired with a soft warmth throughout, as forward notes of kirsch, muddled ripe strawberries, braised rhubarb and red-plum flesh flood the nose and mouth. Drinkable now, but with a gripping finish.
There's a ripe and opulent quality that gives the wine loads of intensity and consistency. The purity of the fruit is excellent, and the finish reveals nicely integrated acidity.
There's a ripe and spicy side to this thick Chardonnay from Central Italy that is followed by tones of orange skin and apricot. The finish is thick and chewy.
There's a ripe note of blackberry jam at the start that is followed by savory tones of cured meat and dried tobacco. Bold, inky and dense, this would pair with steak and green pepper sauce.
There's a ripe orange-oil streak in the background of the bouquet, boosting rich aromas of tropical fruit and hay. The texture is full but framed by cleansing acidity and a tart, slightly pithy accent on the close.
There's a ripe, almost jammy quality to the bouquet of this Riserva Barbaresco that appears as raspberry or strawberry candy with subtle cola, leather and tar aromas at the back. The wine is tight and compact with the kind of firmness in the mouth that suggests it needs another five years of bottle aging.
There's a ripe, cooked quality with black fruit, toasted nut, cured meat and wild mushroom to this expression. The fruit tones are candied and mature, and the wine offers a ean and compact mouthfeel with a two-fold blast of acidity and tannin.
There's a ripe, jammy aroma on the bouquet of this wine that is soon followed by toasted espresso, rum cake, spice and tobacco. The finish is harsh and strong, thanks to a combination of alcohol and high acidity.
There's a ripe, plump quality to this Barbaresco that includes aromas of black cherry, prune, plum, spice, leather and tobacco. Those savory aromas are followed by smooth, velvety tannins.
There's a ripe, waxy quality to this wine that recalls apricot and honey. The fruit flavors are ripe and soft, with a smooth feel to the palate that is enhanced by the wine's natural acidity and its bright effervescence.
There's a ripeness of raspberry wrapped in chocolate in this velvety, decadent, thick and viscous wine. Tart on the finish, it remains full bodied in style on the palate, concentrated and extracted.
There's a robust heartiness to this Rhône-style blend that makes it perfect for drinking on cold nights with spicy barbecue or stew. Mainly Syrah and Petite Sirah, it's rich in blackberry, bacon and black pepper flavors. Bone dry and moderate in alcohol, it represents great quality for the price, and it should be relatively easy to find, with nearly 12,000 cases produced.
There's a rubbery denseness to this wine, a curious, not entirely pleasant mix of red currant and burnt leather that may or may not integrate over time.
There's a ruffle of herbaceous, green leaves that lingers from nose to finish, adding freshness to this otherwise rich, sumptuous Merlot. The mouthfeel is robust and velvety, with layers of fine, penetrating tannins that linger long on the finish. Enjoy now after a robust decant, but better yet from 2016-2019.
There's a rugged earthiness and delicious meaty character to this fantastic bottling, which shows dried cranberries, dried olallieberry, smoked pork and hummingbird sage on the brawny nose. A similar power infects the palate, where red and black cherry meet with plum, mulberry, cola, shaved chocolate and a deepening sage character, finishing on crushed mint.
There's a rustic character to this wine, an unusual single-varietal of Touriga Franca. It's ripe, certainly, with soft tannins, juicy acidity and great fruitiness. While interesting, the wine's one-dimensional character doesn't give great depth. Drink now.
There's a rustic or aged quality here that recalls used leather, black granite, smoky mesquite and toasted nut. The fruit slides deep into the background with distant hints of cassis and dried forest berry.
There's a rustier rhubarb hint to this wine, made in a hillside winery between Silicon Valley and Santa Cruz. Light clove and cafe au lait round out the nose. A sip reveals warm red fruit up front, a soft and silky mouthfeel and flavors of a cinnamon cookie laced with Chinese five-spice mix.
There's a saccharin or soda-like element to the nose of this Verduzzo-Friulano blend that gives the wine a cheerful, upfront personality but that overpowers the natural fruit. The wine tastes both tart and sweet and ends with butterscotch candy flavors.
There's a salinity to this wine, which is grown to the west of Gilroy on the lower foothills of the Santa Cruz Mountains. Aromas are brackish and suggest sweet lemons, while the palate offers apples, squeezed citrus and a waxy character.
There's a salty, gravelly stone character to this medium-bodied wine that largely defines it, marking the grapes original home in the vineyard's Sand Hill block, planted entirely to one Dijon clone. Caramel apple meets a complement of crisper green apple, finding balance and grace in the glass.
There's a savage appeal (what the French call sauvage) to this unabashedly rustic Cabernet Franc that was fermented entirely using wild yeasts. Initial notes of tomato leaf and green stem blow off to reveal aripe red fruit with a gorgeously floral character. Tart acidity and a concentrated red-cherry flavor are accented with graphite and black tea notes.
There's a savory roasted-meat quality to the nose of this blend of 68% Grenache, 20% Mourvèdre and 12% Syrah that also offers crushed riverstone, a touch of violet and coffee-syrup scents. The hefty, meaty character carries right into the palate that is thick in body, chalky with structure and redolent in roasted blackberry and tangy elderberry fruit.
There's a savory vein of herbs and smoke that persists from start to finish on this deeply fruity auslese, adding a shade of dimension and complexity. It's zippy in lemony acidity, but silky and sweet, with luscious flavors of preserved peach and tangerine.
There's a savory, almost chewy side to this Brunello that is enhanced by aromas of tobacco, spice, dark cola, licorice, blackberry and currant. The wine shows balance and intensity with a soft, plush feel in the mouth that stands in pleasing contrast against to wine's young tannins and acidity.
There's a savory, earthy element to this oak-aged wine, with bright tones of wild berry, cola, balsam and rosemary oil.
There's a savory, slightly demure quality to this elegant Pinot Noir. The palate is not deeply concentrated, but crisp black cherry and plum flavors are shaded by tones of granite and dried herbs. Persistent, fine-grained tannins mark a moderate finish.
There's a sea of basic Cabernet that comes out of Chile every year. This is very much one of the generic, forgettable ones. Expect light cherry and cassis aromas and flavors, and a mouthfeel that's mildly acidic and scratchy.
There's a seemingly sweet edge to the lemon, lime and vanilla flavors, which are fortunately balanced with crisp acidity. Fans of richly styled white wines will like this bottling.
There's a seltzer quality to the nose of this wine, with aromas of pink-grapefruit spritz, apple and pear cider, and fresh baking soda. It's tight and grippy on the palate, with flavors of green-apple flesh and tangerine skin that linger into the finish.
There's a serious side to this impressive wine, with its toast and biscuit flavors layered on top of apple acidity. It has richness as well as crispness, and a depth of flavor which promises some bottle aging potential. One of the best sparkling Vouvrays.
There's a severity of acids and tannins that limits this Pinot's immediate enjoyment. It feels tight and hard, despite a core of black and red cherries and the sweetness of toasty oak. All indications point to the cellar. Give it 6–7 years, and it could be going strong well after 2020.
There's a sharp element of lime rind and brie cheese skin at first sniff of this wine, but the nose quickly softens into white peach elements. Once sipped, the citrus pith tightness remains, and while it doesn't veer into juicy ripeness, there are supple apple and pear fruit flavors, cut further with lemon juice on the finish.
There's a sharp, brambly quality to this Brunello that recalls aromas of forest floor, chopped herb and wild berries. You'll also get mineral tones, slight graphite tones and the mouthfeel is both drying and polished. Pair this wine with Porcini risotto or pork medallions.
There's a sharp, hard edge to this Barbaresco that makes it a good candidate for succulent meat dishes with cream sauce. But this wine also delivers an immediate, upfront style that makes it more approachable than most.
There's a sharpness to this Syrah that cuts across the palate like a knife. Even so, it has ripe flavors of berries, cherries and currants. Pair it with rich, fatty foods, like cheeseburgers, to help tame the acids.
There's a shrillness to this wine, rich in overripe, preserved lemon and a daunting taste and aroma of oak. The body and weight of the wine don't overpower, but the fruit and oak don't seem in balance.
There's a simple directness to this wine. But, the flavors are delicious, consisting of ripe cherries and pomegranates, with a seemingly fruity sweetness that belies the dry finish. There's also plenty of tart acidity and tannins. All of the parts, including the oak, haven't come together, so give it a 3–4 years in the cellar.
There's a simplicity to this medium-bodied wine, which is high in acidity and basic in its fruit. Ripe black cherry and dried herb are along for the ride, atop leather and cola. A small percentage of Dry Creek Valley Petite Sirah is blended in.
There's a slight bit of meaty funk, as can be expected from this grape, on the nose of this bottling, alongside red berries, graphite and a touch of herbs. The palate packs very dark, even black fruit along with a hint of marjoram-crusted roast beef, proving a tad sweet and quite acidic.
There's a slight bit of pleasant funk to the nose of this appellation blend, as well as graphite, sour cherry, soy and shiitake mushroom aromas. The palate is wound around tight acidity, with wild raspberry flavors lifted by incense and pine forest elements.
There's a slight cobbler-like character to the nose of this wine, with mealy scents of peach bubble gum, banana and strawberry. The palate is more linear, with a pronounced line of acidity and flavors of green banana and orange citrus.
There's a slight coppery tinge to this wine's color, which sets it apart from the vast majority of other Grigios on the market. And maybe it's just the suggestion of the hue, but it seems to taste "pink" as well, showcasing ripe berries and appples backed by tangy acids and great length. Classy stuff.
There's a slight coppery tinge to this wine's hue, which can't help but influence perceptions of aroma and flavor. With 7 g/l of residual sugar, this is off-dry in style, with strawberry, apple and melon flavors. Like an alcohol-infused fruit cocktail with a sense of balance and proportion.
There's a slight mealy presence to this wine, with warm aromas of muddled plum and cherry. Hints of black tea and plum skin lend some texture and astringency to the palate, coupled with soft tannins and an overall light, approachable character. Drink now.
There's a slight note of oxidation in the bouquet that leads to aromas of pineapple upside down cake, apple and Meyer lemon. Flavors of apple pie and canned peaches precede a dry, crisp finish.
There's a slight pink hue to this light-bodied white. Citrus focused and a bit blossomy, this is simple and straightforward yet perfectly enjoyable.
There's a slight reductive quality to the nose of this otherwise fresh, medium-bodied white that's decently concentrated in a brightness of lemon and apple. With integrated oak and texture, it's a nice choice for the table or by the glass as an apéritif.
There's a slight spritziness and ripe fruit sweetness at the core of this appealing wine. The mix of mango and papaya on the palate will show well with spicier foods or at casual get-togethers. Unfussy and well-priced, it's layered and creamy with a crisp finish.
There's a slight sweetness to this simple sipper but the pretty, ripe strawberries and strawberry-leaf characters, along with a decent lick of acidity, keep it refreshing. For the price, this fizz is one for the ice bucket on a sweltering summer day.
There's a slight warmth throughout this wine, complementing the amazingly ripe and lush black plum and cherry notes. Accents of leather and tobacco leaf add depth to the medium-weight palate, transitioning into flavors of chocolate and toasted spice on the close.
There's a slight, lithe line of butterscotch on the nose of this bottling, with lots of lemon blossoms and Meyer lemon juice overshadowing the buttery aspect. The palate is tart in green apple and Anjou pear flavors, followed by honeydew and white peach.
There's a slightly aged and distinctive nose of sour cranberry and anise on this wine from the family who's owned San Antonio Winery in Los Angeles since 1917. The cooker fruit sense continues to the palate, where lingering root vegetable flavors and mocha mix with Eastern European spices.
There's a slightly aged quality to this Negroamaro (with 15% Montepulciano) evident both in its granite color and its aromas of resin tar and licorice. 2003 was a difficult vintage and this wine is close to being past its prime: Drink now.
There's a slightly awkward quality that recalls soda, aniseed, candied orange and peppermint powder. These elements make for an odd  but distinctive wine with pungent pineapple flavors in the mouth.
There's a slightly charry, roasted or asphalt top note to this wine's aromas, but the wine's flavors are an intriguing mix of cola, rhubarb and red berries, ending with mouthwatering raspberries coming to the fore. It's a full-bodied, creamy-textured wine that should be enjoyed over the next few years.
There's a slightly confected top-note of cotton candy or bubble gum to this wine, but also decent concentration of canteloupe and peach fruit aromas and flavors. It's plump and medium-bodied, with a touch of refreshing minerality on the finish.
There's a slightly dusty, grassy element to this understated Sauvignon Blanc, but the palate is nicely concentrated, with abundant yellow-peach and tangerine flavors. The lemonade-like acidity is brisk and refreshing. Drink now.
There's a slightly eccentric nose to this Moldovan SB, with its baked vanilla and floral notes, and on the palate, the wine is a bit overwrought and grapy. But despite these hiccups, the wine offers overall refreshing citrus flavors and a nice spin of spice.
There's a slightly floral or soapy note that appears on the bouquet of this youthful expression of Nebbiolo. Smooth tannins are enhanced by crisp berry flavors.
There's a slightly funky edge to this Carignan-Syrah blend, with gamy and herbal streaks to the bright red-berry aromas. The palate is a bit richer, with darker flavors of cherry and blackberry leaf that carry through to the medium-length finish.
There's a slightly gamy, pleasantly rustic touch to the nose of this hearty bottling, with a broad and deep boysenberry base spiced up by dark cola, nutmeg and wet gravel aromas. The mouthfeel is very full and the tannic structure is tight, propping up flavors of dark mulberry, tree bark and more roasted game.
There's a slightly herbal tinge to this blend's flavor profile, but it just adds interest to the otherwise rather jammy notes of cassis, brown sugar and baking spices. This wine is full bodied and ripe on the palate, with a soft finish.
There's a slightly meaty or stewy quality to this wine that gives it a bold and savory personality. The wine shows slightly jammy notes of cherry and strawberry with touches of leather and tobacco at the back. That overt ripeness seems limited to this vintage of the wine.
There's a slightly odd touch of cedar and sandalwood to the nose of this pink wine, along with a rusty cherry scent. That woody character also hits the sip, giving some intriguing if atypical depth to the strawberry, red-plum and tobacco flavors.
There's a slightly oxidized sense to this blend of 40% Grenache Blanc, 30% Viognier and 30% Roussanne, with aromas of dried peach, apricot, sourdough bread and lightly toasted marcona almonds. The flavors are very much powered by yellow flowers, with saffron and scorched lemon elements.
There's a slightly pink hue to this wine from Lompoc's Norman Yost. The nose is bright and minerally, with strawberry, apple cider and slight watermelon aromas. There's even more going on once sipped, with pear spritzer and citrus zest playing along with gray rocks and elements both bitter and sour. It's a refreshing take on a grape that doesn't always get the rock star treatment.
There's a slightly pungent note on the bouquet that masks some of the fresh floral and fruity aromas inherent to Prosecco. Certified organic, the wine is fresh, clean and crisp in the mouth.
There's a slightly reductive barnyard funk on the nose of this blend of 53% Syrah, 34% Grenache and 13% Petite Sirah, as well as damp morel mushrooms and concentrated blackberries. It's tarry on the palate, with more blackberries in a slightly burned balsamic-reduction sauce.
There's a slightly reductive quality on the nose of this wine, with rubber, tar, dill and hot lava rock notes. The palate shows roast beef char, sour cherry fruits and asphalt.
There's a slightly scorched character to this wine that I had a tough time getting past. There's solid plummy fruit, but also recurring hints of freshly sawn lumber and burnt coffee. It's full bodied, with plenty of astringent tannins, so it might age past this current stage, and it's possible this rating could look stingy in a few years.
There's a slightly smoky, fume character to this wine's otherwise ripe aromas of stone fruit, melon and fig, giving an extra layer of complexity. And despite the ripe aromas, this wine is crisp and grassy on the palate, delivering a long finish with finely delineated flavors.
There's a slightly sour smell to this offering from Coomber Family, who produce “wines for animal lovers.” However, the sipping experience is pleasant enough, with hard cherry candy, a range of spices and a lingering licorice finish.
There's a slightly sour, forest-floor funkiness to the nose of this wine from an historic appellation near Hollister. Not boasting much ripe fruit on the palate, the flavors lean toward leather and earth, with fine tannins, nice acidity and hints of licorice.
There's a slightly sweaty note in the nose, but plenty of fruit in the mouth. Blueberry and black cherry, cassis and blue plum gather with substantial earthy chewy tannins. The high alcohol that's listed does not show in the flavor or the finish; in fact, this does a bit of a quick fade into flavors of coffee grounds.
There's a slightly unripe vegetal note to this Pinot. Despite some good black raspberries and currants and oak, that green note persists, modulating the wine's pleasures. Drink now.
There's a smoky oak tinge to this bottling from actress Challen Cates and winemaker Kevin Law, with black raspberry and sandalwood notes as well. The palate intrigues with salty dark cranberry and penetrating Mediterranean herb flavors.
There's a smoky, char-like quality to this wine, a blend of 90% Cabernet Sauvignon and 10% Petit Verdot. Soft and supple on the palate, dried tobacco and cherry intermix, along with leather and coffee, letting the more savory elements speak loudly. It finishes with a hint of sage.
There's a smoky, dusty element at first that quickly evolves into mature aromas of peach, melon and pear. The nose is slightly muddled at first but it shows well in the mouth thanks to its natural crispness and directness.
There's a smoky, meaty quality here with mature fruit, cola, mesquite and cured meat nuances in the background. La Colombina boasts impressive intensity and lingering spice flavors.
There's a soapy, fragrant quality to this brut sparkling wine that is backed by slightly muddled aromas of simple citrus and peach. It's perfect for very informal drinking occasions.
There's a soapy, lavender-like quality that gives more prominence to its dry character, lingering mineral tones and uniquely dusty finish. Dense and more sophisticated than your standard Prosecco because the blend includes 10% Chardonnay that was aged in oak for six months.
There's a soft and plush side to this edition of Moma that comes forward thanks to the extra cinnamon spice and vanilla present on the bouquet. Red berry fruit and cherry add a note of freshness to the finish.
There's a soft candy-like element here that recalls butterscotch, caramel and honey-coated almond. The wine is sweet, thick and syrupy with apricot and candied orange peel on the close.
There's a soft stroke of rosewater to the nose of this single-vineyard bottling as well as raspberry jam, fennel pollen and iron. The palate benefits from strong fennel and white sage, which lifts the berry-fruit and raw-meat flavors. The texture is simultaneously light and penetrating.
There's a soft voluptuousness to this Syrah that makes it instantly drinkable. It's intense in blackberry, cassis, mocha and grilled prosciutto notes, with lots of new French-oak influence adding toast, vanilla and caramel flavors. As sweet as it tastes, it finishes dry, long and spicy.
There's a soft, candied appeal to the cherry, strawberry and blackberry flavors in this dry, young wine. With a sweet oak jacket, it's clean and pleasant to drink now.
There's a soft, creamy element to the nose of this Extra Dry Prosecco that is surrounded by pretty aromas of peach, melon and passion fruit. The mouthfeel is rich, foamy and smooth.
There's a softness to this dry wine. It's forward and rich in currants and smoky oak, but could use greater acidity. The tannins also seem a little ungainly, although they could mellow out in a few years.
There's a solid concentration of red and black berries to the nose of this wine, with tar and soy sauce giving depth. Solid tannic grip on the palate offers support to the array of dark cherry and blackberry alongside sandalwood and smoke.
There's a solid grip to this blend of 54% Aglianico, 21% Montepulciano, 14% Tempranillo and 11% Barbera. Bramble berries and earthy geraniums give this medium-bodied red some interest.
There's a solid oak presence here in the form of chocolate, espresso and spice as well as distinctive tones that recall barbecue sauce, hickory and smoke. You'll get chewy cherry and sweet blackberry flavors in the mouth as well as thick tannins on the close.
There's a soothing, silky quality to this sunny Tuscan Chardonnay that sets it apart in a crowd. The wine is aged in both stainless steel and oak in order to maintain its fresh aromas of apricot and candied citrus as well as the richness of its texture.
There's a sour note in this wine that is followed by aromas of forest fruit and spice. It's simple and clean, with an easy, no-fuss personality.
There's a sour twinge on the nose that's reminiscent of sweet apple cider vinegar, but the dry, medium bodied palate is pleasant with fresh apple juice flavors and a touch of cream on the finish.
There's a sour, brambly note of white cherry or wild berry here that is characteristic of Piedirosso, a native variety of Campania. The wine is naturally thin in structure and persistency and makes the perfect match to Neapolitan pizza al forno.
There's a special elegance and finesse evident in this pretty expression of Nebbiolo. Fine aromas of cola, white cherry and black pepper are featured on the bouquet. In the mouth, this Barolo delivers strength, structure and endurance.
There's a spicy cinnamon character to this wine that's otherwise flush in blackberry and chest-pounding ripe fruit and oak.
There's a spicy element of clove or cinnamon (25% of the wine is aged in oak) that is followed by stone fruit and bitter almond. Tonic effervescence and crisp acidity would help pair this wine with quiche.
There's a spicy quality to the aroma of this polished Cab, with suggestions of dill, sage, crushed autumn leaves and even Provençal lavender and thyme. It's a unique interpretation of Napa and must come from the vineyard's terroir. In the mouth, notes of herbs and tobacco lead to more savory sweet cherry, currant and vanilla oak flavors. This interesting, even dramatic Cab should develop over the next decade.
There's a spicy soul to this beautiful Syrah, as forward notes of white pepper, licorice and sweet spice abound on the nose and mouth, infusing the raspberry, cherry and brambly blackberry fruits throughout. Additional notes of purple violets, fynbos and black tea add depth and interest. Medium weight, the approachable palate boasts a crushed satin texture, with fine yet gripping tannins that hang on through the spicy finish. Drink now–2020.
There's a spicy touch of white pepper or dried sage backed by peach and melon that gives this Friulano extra lift and intensity. It feels simple and thin in the mouth but it does shows signs of territorial identity thanks to its unique bouquet.
There's a spicy, tobacco-y earthiness behind the blackberry and cherry flavors. It's dry and complex, but a bit rustic in the mouth, with some edgy tannins. Drink now.
There's a spotlight on ripe, brooding black plums and cherries in this big, powerful Turkish Cabernet Sauvignon. It's densely structured, with fine-grained, yet deeply penetrating tannins, and a streak of high acidity, but there's an elegant suppleness throughout that hints of a long maturation ahead.
There's a stalky, baked angle to the nose of this full-bodied, heavily oaked Chardonnay. The palate, as the nose suggests, is heavy and rich, with candied, creamy banana and baked apple flavors. It's ripe and oily on the finish.
There's a stalky, corny element to the nose, which otherwise shows peach and apple aromas. The palate is citrusy and hits with punchy acidity. Flavors of white fruits include honeydew. The finish is citrusy but lacks complexity.
There's a steady aromatic focus of graphite, Bing cherry and a brief herbal lift to this offering from a sustainably minded winery run by the Zahoudanis family. Once sipped, the delivery is more subtle, with lavender, rose, fennel, dill and a finish of bitter mustard greens framing sour cherry fruit.
There's a steady, balanced approach to this Brunello that sees seamless integration of red fruit, cassis, leather, cola and dried rosemary aromas. Bright acidity only serves to underline its overall liveliness. Very different from the softer 2007 vintage, this wine will appeal to those who appreciate a more traditional style.
There's a steely polish to this laser-focused dry Riesling. Crisp apple, lemon and grapefruit flavors are refreshing, but serve more as a backdrop to intense minerality. It's a brisk yet penetrating wine with a long, linear finish. Drink now–2017.
There's a stewy rustiness to this wine on the entry, an evocative recall of the old country, when grandfather made wine in his basement. From a high-elevation vineyard site, it takes time to open. Once it does, the full-bodied expression of juicy blackberry and leather combine to nice effect.
There's a streak of citrus running down the spine. The lively acidity adds some zip to the blackberry and black cherry fruit. There's a smoky edge to the polished tannins, but those lemony acids keep the wine bright and fresh, penetrating into a lingering finish with sweet cracker and pepper highlights.
There's a streak of green unripeness that gives a vegetal note, with some polished berry and cherry flavors, too. It's unlikely to improve with age, so drink up.
There's a streak of rose petal amidst soft red and blue fruit in this Zinfandel. The tannins are soft, and there's not much to offer in terms of spice or concentrated flavors.
There's a striking minerality that adds depth to varietally characteristic scents of ripe cassis, violets and cedar. Full bodied and densely concentrated, with sweet, black-fruit flavor, it's balanced by brisk acidity and fresh herb flavors that linger on the finish.
There's a strong dose of green gooseberry in this wine that makes it distinct, although you'll also find riper notes of limes and grapefruits. It's quite dry and crisp with acidity, finishing with mouthwatering tartness.
There's a strong dose of sawdust and faux vanilla on the nose of this flabby Malbec. Woody, minty flavors crowd out the fruit content, while the finish is resiny in feel, and consistent with the palate.
There's a strong floral edge to this wine, with assertive aromas of peony and carnation dominating the rich and jammy cherry and strawberry fruit center. Lightweight with low tannins, it's an easy drink with good balance and versatility.
There's a strong fruit component to this Brunello that adds to the general softness and plushness of its cheerful personality. Blueberry, raspberry and fresh cherry are backed by subtle touches of smoke and moist pipe tobacco. Espresso and chocolate appear on the close and the acidity is not too sharp.
There's a strong funkiness to this wine, which can be called barnyard or even bordering on Band-Aid, that almost overwhelms the nose and mouth. Black plum and berry flavors struggle for dominance, while spicy oak controls the close.
There's a strong green-peppercorn tinge to the nose of this bottling, along with hints of ancho chile and cedar. The palate shows oregano, thyme and dill, proving quite Old World in style, with only the slightest presence of blackberry fruit.
There's a strong herbal backbone to the core of this wine, surrounded by fleshy notes of melon and white peach. The earthy notes mix with a lime rind freshness on the palate, with a nice tropical fruit flavor that stays well into the close. Drink now.
There's a strong herbal presence in the bouquet of this wine (bay leaves, clover) that marries well with the red plum and dried raspberry flavors. The mouth is smooth and creamy with a touch of tobacco spice lingering on the close. Drink now–2012.
There's a strong menthol, juniper and pine needle kick to the nose of this bottling, alongside intriguing green tea and tart plum-skin aromas. Eucalyptus oil leads the lively herbal kick of the palate, giving intense depth to the hearty black-plum and tobacco flavors, all framed by a fresh acidity.
There's a strong mineral backbone to this wine, which alongside notes of garrigue (think lavender and bay leaves) and purple violet florals highlight this fantastic terroir. Black cherry, plum, licorice stick and black peppercorns flood the palate, while hints of used coffee grinds, cocoa powder and graham cracker crust appear on the seriously long finish. Creamy and decadent but balanced; easy to drink now but will age gracefully.
There's a strong mineral component that recalls ash or dusty stone; it is backed by mature notes of peach and melon. It's sweetish and fruity in the mouth but finishes dry.
There's a strong mineral vein that runs through this luminous Traminer Aromatico that takes attention away from its fruity, floral bouquet. The wine is, however, fresh and vibrant in the mouth and ends with bursting fruit.
There's a strong nose on this single-vineyard from a reliable appellation in the middle of Monterey County, with white floral, crispy apple and light honey aromas. It's zesty with tongue-singeing acidity, showing flavors of dried apples, lime juice and honeydew melon.
There's a strong note of chopped mint or peppermint that sets this wine apart from most other rosés on the market. The wine is tart and slightly sweet in the mouth and would pair with lamb kebab and mint sauce or hummus and fried pita chips.
There's a strong peach-fuzz aroma enveloping this wine. It's unoaked, tasting overly rich and oily.
There's a strong peachy scent to the nose of this bottling, but it's bolstered by sea salt and a scratched lime-skin freshness. The lime flavor is prominent on the sip, from pith to juice, and there is decent tension along with honeydew flavors.
There's a strong scent of petroleum and burnt rubber in this wine, making it challenging to enjoy.
There's a strong sense of aromatic wood on the nose of this wine, with chaparral scrub and fennel stalks giving character to the raspberry, hibiscus and pomegranate fruit. The cooked herbs extend to the palate, where woody sage and pencil shavings spice up dark purple fruit.
There's a strong, nutty character to this bubbly, with accents of Granny Smith apple, toast and lemon rind citrus on the nose and mouth. The rich mouth is full and satisfying, but the alcohol is a bit warming on the close.
There's a stubbornly vegetal streak to this Merlot. It pops out in the aroma and lasts through the flavors of cherry pie and raspberry sour candy. Ready to drink now.
There's a stunning amount of action on the nose of this bottling by Josh Jensen, with dried jasmine, lemon curd, squeezed tangerine, key lime pie and a warm touch of nuttiness. Rounded stonefruit and apple blossoms show on the palate, which is bound by a grapefruit pith grip and features a steadily growing salty character that comes on smooth and strong. A botanical twist hits the finish.
There's a style to this Pinot that takes some understanding to appreciate. Its cranberry, pomegranate and rhubarb flavors are complex, highlighted by brisk acidity and minerals. The result is an elusive wine, low in earthy elements and immensely satisfying. This is one for the cellar. Best after 2019.
There's a subdued but firm quality to this wine that also shows aromas of ripe fruit, cured meat, blackberry and cigar box. The palate shows bright freshness and velvety tannins.
There's a subdued struck-match aromas on this wine by Billy Wathen and Dick Dore, with apple soda, seared pear and chalky minerality also apparent. There is powerful zing on the palate, like apple slices splashed with lemon juice, altogether clean, crisp and lively, with chalky grip arising on the finish.
There's a subdued, easy quality to the bouquet, encompassing aromas of wild berry, ginger, cola and leather. The finish is smooth, fine and slightly chewy.
There's a substantial earthiness to this Chardonnay, grown in a relatively cool estate vineyard. Vibrant on the palate in ripe apple and lemon, it offers medium weight and body, with a crispness to the finish and a food-friendly nature.
There's a substantive strength and intensity of ripe black cherry to this wine that's well-intentioned in its seamless and soft texture. With just enough of a floral element adding flair to its fleshiness, the wine finishes rich in savory oak.
There's a subtle candy-like element to this wine's pretty nose that recalls vanilla and cherries sprinkled with dried flowers and green herbs. The wine has a lean, compact feel in the mouth and refreshes the palate thanks to its blueberry flavors and crisp close.
There's a subtle difference between this Pinot and Loring's eight other vineyard-designated 2012 Pinots. But by a hair, this is the best and most compelling, delicious in blackberries, blueberries and cherries. It's hard not to drink the entire bottle now, with its tantalizing acidity and soft but intricate tannins. And yet this gorgeous wine will develop bottle complexity until 2020 or 2021. The vineyard is in the sweet spot of the Santa Rita Hills.
There's a subtle earthy funkiness to this 100% Carignan-based rosé, with supporting notes of white cherry, currant and strawberry hull. The light-weight palate offers decent acidic lift and finished short but clean.
There's a subtle flinty character to the nose of this Chardonnay, supported by more assertive notes of toasted apple, tangerine, pear and lime rind. It's a well-balanced selection, with a bright finish that offers a soft toasted spice accent on the close.
There's a subtle high-toned red-fruit aroma to this blend of 31% Merlot, 31% Pinotage, 29% Cabernet Sauvignon, 7% Malbec and 2% Shiraz. Flavors of red cherry, strawberry and licorice flesh out the medium-weight palate, framed by soft tannins that fade quickly on the finish.
There's a subtle hint of toasted brioche to the ripe peach and baked apple core of this medium-bodied wine. Ample acidity keeps the palate fresh, while accents of citrus rind, peach pit and baking spice carry through to the close.
There's a subtle honeyed edge to this otherwise light and easygoing wine, adding heft to the ripe melon and stone fruit notes. The lush fruit flavors pair with the mouthwatering acidity on the finish, balancing everything out in the end. Drink now.
There's a subtle oak component to this wine, hinting at toast and vanilla, but the main thrust of Marlborough Sauvignon Blanc remains intact, driving forward with sweaty, pungent notes, prickly pear and pink grapefruit. Drink it over the next couple of years.
There's a subtle richness to this well-balanced wine, evident in toasty accents of hazelnut and peach pit that compliment the honeydew and juicy pear-flesh core. The medium-weight palate offers ample acidity that lifts the rich fruit tones, with a lingering note of spiced citrus on the close.
There's a subtle warmth to this wine, with spicy hints of black pepper and licorice that mingle with the blackberry and boysenberry fruit core. The medium-weight mouthfeel is slightly lush and round, with final flavors of bark and cocoa nib.
There's a subtle yet thorough menthol character to the nose of this single-vineyard wine from the west end of the appellation, alongside hibiscus juice. It's tinglingly acidic on the palate yet ripe and juicy at the same time, like mild cherry juice meeting up with sassafras.
There's a subtlety to the bouquet of this wine, showing dainty scents of yellow apple, just-dried hay and orange peel. The palate offers more intensity and verve, with notes of citrus pith, melon rind and saline that linger softly on the refreshing finish. Enjoy now.
There's a succulent, ripe quality to this wine that is followed by masculine tones of dried tobacco and carob seed. The wine is soft and smooth on the close with pulpy fruit tones and medium intensity.
There's a sugary edge to the lime and tropical fruit flavors in this wine, along with a strong note of gooseberry. The combination is edgy.
There's a sugary sweetness to this Pinot Noir and Chardonnay blend, in roughly equal measures. It's rich and ripe in raspberries, limes and oranges, with the doughy, leesy sourness that marks a good sparkling wine. Feels somewhat rough and aggressive now, but elegant and complex. Could develop bottle complexity over this decade.
There's a sugary taste to this blend of French Columbard and Muscat that makes it pretty much a dessert wine. The orange, honeysuckle and white peach flavors are balanced with a crisp streak of green apple acidity.
There's a suggestion of sweetness underlying this pleasant, crisp and fruity wine. Though labeled 100% Sauvignon Blanc, it does little to showcase varietal character. However, as a fruit-forward, quaffable white, it works quite nicely.
There's a sultry aromatic combination of stewed strawberry and bright raspberry as well as subtle thyme, tarragon, rosewater and French toast on the nose of this bottling from the iconic vineyard. The baked red fruits and hard woody spices are cut by pungent acidity and firm tannins on the sip. Hold off a bit on this one, but then enjoy for decades. Drink 2019–2034.
There's a superb structure to this Syrah-Viognier blend. It's rich in tannins and acids that provide a framework to the dry, rich black cherry, currant, licorice and sandalwood flavors. Gains depth as it breathes in the glass. Drink now–2015.
There's a surprising amount of structure here that is rarely seen in Italian whites, especially Soave Classico. The wine also delivers ripe aromas of peach, melon and pineapple.
There's a surprising element of power to this Pinot Noir. Intense in dark cherry cola, clove and nutmeg, it offers a pronounced finish of wintery cardamom and caramel. The body is medium weight and the tannins smooth and silky.
There's a sweet center to the bouquet, but surrounding it are more complex notes of mushroom, rubber and roast meat. The palate features ripe, clean blackberry and cassis flavors, while the finish shows piercing tannins. Shows some weight and tannic build-up at this point; drink now and into '09.
There's a sweet cherry and licorice flavor that makes this soft, direct Merlot taste candied. That sweetness lasts all the way through a sugary finish. Drink up.
There's a sweet edge to the nose of this wine, with aromas of sweet pineapple, guava and mango. The palate is cleaner with a more crisp, acidic edge that stays through the close.
There's a sweet element of peach juice or passion fruit that opens the bouquet of this luminous sparkling Prosecco. Pair this wine with spicy pork rolls.
There's a sweet fruit and pastry quality to this wine that's reminiscent of a cherry tart, with its vanilla, brown sugar, cinnamon and smoky buttery pie crust flavors. It's very delicious but also brilliantly structured as a wine, with fine tannins and a sunburst of citrusy acids. One of the best Carneros Pinots of the vintage, it will provide pleasurable drinking now–2013 at the least.
There's a sweet note of bright cherry or blueberry that opens the nose of this food-friendly Vino Nobile. Medium structure and bright acidity makes this a great choice to pair with lasagna or cheesy pasta.
There's a sweet ripeness to the strawberry and raspberry fruit flavors in this wine, with a touch of chocolaty richness developing in the mouth. Easy drinking with soft tannins and a clean finish; enjoy now.
There's a sweet touch of ripe peach and pineapple here followed by fragrant citrus and tangerine skin. This is an easy expression of Pinot Grigio that shows soft peach notes on the close.
There's a sweet, candied quality to this Pinot Bianco that recalls preserved peaches or pineapple backed by almond paste and Golden Delicious apple. That sweet theme continues to the mouth where the wine is soft and plush.
There's a sweet, floral touch at the open that is followed by peach nectar and lemon mousse. Small percentages of Bianchetta and Verdiso grapes give the wine a softer, plusher performance in the mouth.
There's a sweet, inviting aspect to the nose here that recalls Christmas spice, nutmeg, rum cake and mature blackberry. The wine feels compact and firm on the close and would pair with roasted ham with clove under the skin.
There's a sweet, mocha oak streak at the center of this wine, with fruity notes of fleshy black plum and cherry as well as a hint of raspberry sauce. The palate is round and full, followed by astringent tannins that linger on the finish.
There's a sweet, orange and apricot jamminess to this Pinot Gris that will appeal to fans of the style. It's brisk in acidity, gaining additional pleasure from its creamy richness. Try pairing this with a buttery omelet with ham.
There's a sweet, sticky quality to this Moscato d'Asti that would match cream puddings or cooked fruit desserts. Fragrant aromas of yellow flower, honey, apricot and tangerine emerge on the bouquet.
There's a sweet, succulent quality to this sparkler, expressing notes of lemon pie and honeydew. It's soft and creamy on the finish thanks to the rich and persistent quality of the effervescence.
There's a sweetmeat, salty leatheriness to this Pinot, like beef jerky. Give it a year or so to mellow out and let the smoky oak integrate with the ripe cherry, cola and raspberry flavors. Decant for an hour or two if you pop it open now.
There's a sweetness to the fruit in this wine, a mix of melon and honey that gets into baked pineapple territory as well. A bit flat on the palate, it finishes fast.
There's a tannic flatness to this 76% Cabernet Sauvignon, with 12% Malbec and 12% Petit Verdot blended in. The crunchy blackberry and cassis fall somewhat flat on the palate.
There's a tannic toughness to this young wine. It's like chewing on dried black currants. Once they start to dissolve in the mouth, lovely flavors of sweet blackberries emerge, and then take over through a very long, spicy finish. It's quite a beautiful Napa Cabernet, but it does need time. Best 2013–2019.
There's a tawny edge to this wine, suggesting that it's quickly maturing and should be consumed soon. That said, it's drinking very well, with a slightly roasted, nutty character over soft strawberry/cherry fruit. Hints of pine needle and cured meat add further flavor interest.
There's a tension between leanness and grip in this Cab, from the mountainous terrain of Atlas Peak. Black tea and tarragon intermingle between near-hidden layers of black fruit.
There's a terrific core of cherry, red currant, mineral and iodine flavor in this wine, along with an elaborate oak treatment that makes it complex and dramatic. But it's also extremely tannic, leading to the question of ageability. In all likelihood, the fruit will outlast the astringency. It should begin to come into its own after 2015, and it could continue to develop much longer.
There's a thick, slightly muddled quality to this wine (made with Manzoni grapes) that recalls peach, yellow rose, almond and honey. The mouthfeel is soft and medium in intensity.
There's a thick, sticky quality to Ribolla Gialla that makes it a good companion to potatoes au gratin or buttery chicken dishes. This expression offers aromas of pine nut, resin and candied fruit.
There's a thickness of oak and mouth-coating depth to this wine that displays its full-bodied soul. The richness of black cherry and caramelized vanilla was cradled in French barrels for 21 months. Concentrated on the finish, it offers a slightly reduced character at its end.
There's a thin line between attractive gooseberry and hay aromas, and more severe pungency. This wine is strong in the latter.
There's a thorny, almost raw quality of fruit here that is backed by a touch of dill weed and black tar. It feels tart and slightly bitter on the close.
There's a thrilling, ethereal lightness to this feather-weight eiswein. Its luscious melon and mango flavors are dizzying with sweetness, but a laser shock of acidity anchors the midpalate neatly. The finish is slick, lingering on a waxy, caramel tone. Gorgeous now, it should continue to drink well for decades.
There's a tight, muted quality to this wine. While it floods the mouth with cherry, raspberry, Dr. Pepper and cocoa flavors, the acids and tannins are Burgundian, suggesting ageability. You can drink it now, but decanting is advisable. Otherwise, stick it in the cellar until sometime in 2009 or 2010.
There's a tinge of caramelized sugar amid ripe yellow peach and apricots in this ripe, yet deftly balanced Riesling. Off dry in style, it has a strike of lemon-lime acidity that jolts the palate from its juicy, fruity ease. It's quaffable but equally penetrating.
There's a tinge of herbaceous green stem amidst fresh apple and lemon aromas on this Sauvignon Blanc blended with 10% Albariño. Marked with nervous lime acidity, it's lean on the palate with a hint of lime-skin bitterness on the finish.
There's a tiny bit of effervescence in this twist-top bottling, which shows light cola, red cherry and pencil shaving notes on the nose. The entry to the palate is soft, bringing tart cranberry and thyme flavors, with a light vanilla note on the finish.
There's a tiny touch of apple skin volatility and fresh raspberry that give this wine enormous lift and buoyancy. But there are also grounding aromas of leather and old spice that render a sense of intensity and sophistication.
There's a toasted element to this organic white wine that adds a layer of almond nut and honey and that helps to enhance the natural fruit. The wine offers mature peach, melon and a creamy mouthfeel.
There's a toasted note of charred toast or wood in front of the variety's natural fruit. You'll get roasted almond as well as mature yellow fruit and a clean, zesty feel in the mouth.
There's a toasty streak that adds depth to the apple and melon fruit core of this wine. Soft tropical fruit accents appear in the mouth, with a brioche-flavored finish sealing the deal.
There's a tobacco and tomato leaf character that gives this an almost floral aroma, but also simpler cassis and cherry fruit. Some herbal notes persist on the palate, but this medium-bodied wine avoids the vegetal side of things, finishing fresh and clean.
There's a ton of Cabernet flavor here. The California sunshine of this warm appellation ripened the grapes to cassis and black cherry perfection. The oak and tannin structure is polished and fine, but acidity is a little low, so it's not an ager. Drink now through 2009 for its sheer lusciousness.
There's a ton of dark, chocolaty toast atop the succulent fruit in this tasty Merlot. The spicy plum and black cherry flavors carry hints of sweet tobacco and chocolate cake. Though not a massive wine, its broad flavors are full and engaging.
There's a ton of ginger spice mingling nicely with the strong floral component of honeysuckle, orange blossom and dried hibiscus flowers in the nose of this wine. Ripe peach and grapefruit oil support the earthy characters and flesh out the full, flavorful mouth, closing nicely with a clean medium- length finish.
There's a ton of inviting baking spices on the nose of this bottling, from crushed clove to nutmeg, as well as lushly stewed strawberries, bacon fat and purple flowers. It's rich and thick once sipped, certainly not a dainty wine, with baked black cherry and mace spice flavors proving hearty and delicious.
There's a ton of oak on this Malbec, but there's also enough body and richness to handle it. The wine smells minty and dark, with shoe polish and chocolate aromas. Tight and acidic on the tongue, with an oak-led set of flavors that includes coconut, vanilla and butter along with blackberry. Prickly and electric due to high acidity, but quite good as a whole.
There's a ton of oak on this wine. It dominates the underlying fruit flavors, which are actually quite pleasant, offering ripe tropical fruit and pear flavors. But the caramelized, charred wood taste dominates, resulting in an unbalanced Chardonnay.
There's a tonic quality to this Pinot Nero that combines ashy mineral notes with wild berries, toasted almonds and blue flowers. There's also a warm, sun-drenched quality that adds to the overall intensity and concentration.
There's a tonic, neutral quality to this luminous sparkling wine that is underscored by drying mineral tones and bright aromas of citrus, pear and white flower. It shows creamy froth in the glass that translates into a dense, rich feel in the mouth.
There's a tonic, soda quality to this wine that is backed by notes of apricot, almond and butterscotch. It has some sweetness in the mouth and flavors that recall chamomile tea and honey.
There's a toothpasty sweetness to this Zin, like a raspberry mint candy. Also odd is that it's already throwing significant sediment even though it's still a young wine. Eccentric, but it has its charms.
There's a touch (17%) of new oak here, which adds flavors of caramel and vanilla to the rather tart and simple fruit. It falls into the generic yellow/green apple style, with hints of arugula.
There's a touch of almond butter and toasted coconut shavings followed by creamy fruit and red cherry. The mouthfeel of this easy-drinking Valpolicella blend is sharp and fresh.
There's a touch of Band-Aid or used leather that falls to the background the more the wine spends time in the glass. Cherry and white almond are the leading aromatic accents and this blend of Sangiovese (80%), Merlot and Cabernet is simple and fresh in the mouth.
There's a touch of barnyard on the nose of this bottling, which also shows a soy and sweet black cherry scents. The palate is marked by beef char and cooked black fruit flavors, with a twist of funkiness, lending intrigue.
There's a touch of bitter astringency at first that should soften with just a few more months of bottle aging. Bright cherry and blackberry open the bouquet and are followed by subtle layers of leather, tobacco and wet earth. Pair this wine with buttery or creamy foods.
There's a touch of burnt almond at the start, but this bright effort soon picks up speed thanks to delicate aromas of honey, cantaloupe and white peach. This is smooth and creamy on the finish.
There's a touch of burnt matchstick at the very start of this wine, but it later opens to reveal citrus, stone fruit and white flowers. The mouthfeel is lean and tonic and this easygoing white blend from Tuscany would pair well with seafood or chicken salad.
There's a touch of caramel or butterscotch at the open of the bouquet that gives this wine a thicker, fatter feel in the mouth. It ends with a savory note of chopped mint or dried oregano as well.
There's a touch of crushed ant aroma on the nose of this wine from an old Paso vineyard, which also also gives scents of ripe stone fruit, lime pith and dill. Once sipped, a pear juice flavor dominates along with a lime juice-on-nectarine element that adds a sour twist.
There's a touch of dark spice and cured meat at the start that is followed by fruitier notes of blackberry and plum. This shows smooth tannins and nice richness, making it a good pairing partner to potato gnocchi with gorgonzola cheese sauce.
There's a touch of effervescence upon opening this twist-top bottling, which makes the aromas of fresh tangerine peel, pear cider, white rocks and Pink Lady apple skins very accessible. It's extremely racy and zippy on the sip, with tons of citrus blossom and ripe stone-fruit flavors, all cut by a slightly sour mineral-laced acidity.
There's a touch of forest floor funk on this wine, but the nose also shows lots of stewed black cherries, chemise and mint-chocolate chip. The palate is deep and rich but not overly ripe, with raspberry and elderberry fruit cut by herbal seasonings of oregano, thyme, marjoram and mint.
There's a touch of green here, noticeable principally as a streak of green olive. It's a feature, not a problem, and smoothes out into a subtle mix of dates, figs and a touch of prune. Notes of smoke and earth come along with well-balanced tannins through a lingering finish.
There's a touch of heat and power on the nose, followed by lush, compelling notes of cherry Maraschino, blackberry pie, chocolate and moist pipe tobacco. The blend is Cabernet Sauvignon, Petit Verdot and Merlot.
There's a touch of heat to the nose of this Shiraz that slightly overwhelms the black plum and berry aromas. In the mouth, initial licorice and mulled boysenberry flavors transition nicely into the short but peppery close.
There's a touch of honeyed sweetness to this Pinot Grigio, but it finishes dry and clean with acidity. The Meyer lemon, honeydew, peach and green apple flavors are sunny and rip. It's a nice wine to drink with southeast Asian and fusion fare.
There's a touch of honeyed sweetness to this wine that gives it a softly appealing taste. The orange, apricot, tropical fruit and vanilla flavors are absolutely delicious, while there's just enough acidity to lift and balance the richness.
There's a touch of hot asphalt, pencil lead and miso on the nose of this first vintage from a promising, well-funded project, with dark elderberry fruit and dried dill rounding out the aromas. The palate blends a gamy beef quality with oregano, marjoram, cooked strawberry, baked blackberry and a sesame-oil character.
There's a touch of juicy sweetness here that recalls ripe blackberry or strawberry tart. You'll also recognize tones of spice, leather and tobacco that make for balanced background flavors.
There's a touch of lemon soda or lollipop at the start that is soon rounded off by fresher aromas of peach and grapefruit. This is a simple, easy-drinking effort.
There's a touch of milk chocolate that gives the bouquet a soft and opulent feel. The bouquet opens to cherry, leather, spice, dried herbs and other delicate aromas that evolve and change with time. The wine is fresh and structured in the mouth.
There's a touch of playful sweetness as the bouquet begins to evolve in the glass, recalling sweet raspberry and wild blueberry. Behind those youthful tones are delicate layers of licorice, dried mint and dark vanilla. Still young, the tannins already show an evolution toward silkiness.
There's a touch of pungent apple skin at first, but the bouquet opens up over time with pretty floral tones and shadings of forest fruit and dried raspberry. For an Amarone, this wine is surprisingly bright and crisp on the close.
There's a touch of raisiny overripeness in this dry Syrah, not a lot, but just enough to confuse the palate. Other than that, the wine is as smooth as can be, with a chocolate and bitter cherry finish.
There's a touch of red apple here that adds to a sense of freshness and overall crispness. Those well defined tones are followed closely by fuller flavors of red fruit and exotic spice.
There's a touch of reduction on the nose of this wine, which otherwise offers a nutty profile that's somewhat shut down. Oaky and smoky, it has a bit of minty chocolate on the thick, full-bodied palate.
There's a touch of Riesling-like petrol to the nose of this best-barrels Chardonnay from Testarossa, as well as dried citrus, fresh roasted cashews and Chinese almond cookie. The palate is very soft, with ripe fruit such as baked oranges. A nicely buttered touch bolsters the refreshing, mouthwatering acidity.
There's a touch of ripe fruit followed by prune and dark tobacco. This Nero d'Avola is smooth and soft on the palate, with a touch of ripe fruit, plus notes of prune and dark tobacco. It would pair well with spicy chicken wings.
There's a touch of smoke and jerky on the nose of this wine, with dried cranberry and some tar aromas also present. The smoked-meat element also shows on the tip of the palate, then gives way to tart cranberry and graphite, offering decent complexity with lingering woodsmoke.
There's a touch of smoke, ash or sulfur at the very beginning that never fully blows away. In the mouth, this blend of Cabernet Sauvignon, Merlot and Syrah offers ripe cherry and blackberry flavors, with hints of black pepper and bitter almond.
There's a touch of soft cheese rind at first on the nose of this wine from the historic vineyard. It quickly emerges into a gray slate and white rock minerality, followed by warmed pears and apples. It's tightly focused on the steely, tense palate, with lime sorbet and green pear ripeness and a sunny body.
There's a touch of spice in this rounded, ripe wine. It's dry, with flavors of baked apple and cinnamon. Full, rich and flavorsome.
There's a touch of sulfur that takes a few seconds to blow off. Once it does, this wine offers yellow rose, exotic fruit, peach and almond skin.
There's a touch of sweetness around fruit flavors of apple, pear and melon. This has a forward, easy-drinking style, and that hint of honey finishes out with a streak of caramel.
There's a touch of toasted almond at the start, but then this Grillo revs up in the glass to deliver notes of citrus, stone fruit, crushed stone and lemon tart. The mouthfeel is crisp and simple.
There's a touch of tropicality on the nose of this bottling, albeit a restrained version, showing green papaya, underripe pineapple, pink-grapefruit rind and lemon curd. It's a tad more fleshy on the sip, with Anjou and red pears, white peach, green banana and mango that are cut by tonic and lime-rind flavors.
There's a touch of tuberose on the nose of this sparkling wine from Kathy Joseph's estate, located at mile marker 728 Santa Rosa Road. Green apples carry the palate from front to back, spiced up with a bit of salinity.
There's a touch of unripeness in this wine that shows up as a taste of green peppercorn, although it's very subtle, and the blackberry and black cherry fruit quickly washes it away. Other than that, the wine is dry and rich in tannins. Drink now.
There's a touch of wet earth or forest floor that gives this wine a brambly but rustic feel. Aromas include leather, old spice, prune, tobacco and teriyaki sauce. Pair this wine with meat dishes marinated long in red wine or spicy barbecue sauce.
There's a touch of wood to this wine, but the primary emphasis is on citrusy, pineapple-scented fruit. Apple flavors provide roundness, while the wine finishes citrusy and fresh without being sharp.
There's a touch on barnyard on the nose of this bottling by one of the region's earlier settlers, with aromas of hay and oyster mushrooms adding intrigue to the cranberry fruit. The forest floor and juniper character is strong on the palate, where tart red fruit mixes with pencil lead and bergamot rinds.
There's a tough, gritty feeling in the mouth with this dry, tannic wine. Although it has some rich flavors blackberries and blueberries, it's astringent and hard. Give it a good long decant and drink now.
There's a tough, peppery leatheriness to this wine that's by no means undistinguished. Bone dry, with firm tannins, it's more European than Californian in style, with hints of dried berry, charred meat bone, earth, herb and spice. It shows real control and nerve. The blend is Syrah and Petite Sirah.
There's a toughness to the mouthfeel of this Cab. It's mainly from the tannins, which are hard and angular. The wine is very rich and fruity with flavors of black currants. Ready to drink now.
There's a toughness to this wine that makes it a little hard to appreciate. The tannins are raw, and there's a green, herbal quality to the cherry and raspberry fruit. The oak seems to stand aside, and so does the acidity. It's all a bit ungainly now and is unlikely to improve with age, so drink up.
There's a toughness to this wine that makes it hard to appreciate now, but it will soften with some time in the cellar. Dry, silky and tannic, it features an enormous black-cherry flavor, with considerable oak overtones. It is an altogether impressive wine. Given its fine structure, it should develop over the next 6–8 years.
There's a tropical element to this Cab, which otherwise traffics in bright red cassis and cranberry. The tannins are still resolving but tend to the softer side, woven tightly through to the finish.
There's a tropical touch to this wine's mellow and light nose, but that opulent fruit is cut by lemon, red apple and mandarin zest. Fresh pluot and tropical candy notes show on the zippy palate.
There's a tug of unripeness that shows up in this Pinot Noir, like a cross of mushrooms, green herbs and asparagus. Yet it has some good cherry and red currant sweetness, the alcohol is nice and low and the acidity is mouthwatering. Drink it now after a few minutes of chilling in the fridge.
There's a unique and pleasing savory character to the nose of this wine, like a just-seared filet mignon. On the palate, it's quite smooth, with rich plum, tart cherry and dark chocolate flavors, making for a complex yet quality sipping experience.
There's a unique nose on this single-vineyard bottling by Joshua Klapper, with black olives, dried figs, cranberries and wood ash combining into a delicate almond-brittle sensation. The palate is subtle and restrained, all about finessed energy and nuanced texture, opening up into strawberries and cracked black pepper. Great right now but will live through 2025-plus.
There's a unique note here of mature fruit, chopped basil or peppermint with a hint of spice or chopped white peppercorn. The bubbling seems less frothy and the wine has a flat, big feel in the mouth. Grapes were farmed organically and the wine is from the 2007 vintage, which may explain its distinctive style.
There's a unique peppermint-like element to the nose that rides over aromas of chopped mint, basil and spring flower. This Prosecco is unlike others in its category and has a lean, compact texture accented by spearmint flavors and persistent bubbling.
There's a unique quality to this wine that recalls bramble, forest floor, cola and small berry fruit. The wine is big and intense with succulent, chewy tannins and sweet tea flavors.
There's a unique, slightly oxidative quality to the nose of this bottling, with balsamic reduction, savory pepper and cola on the nose. Tart berries are surrounded by sea salt and crushed peppercorns on the palate, which is framed by squeaky tannins and persistent acidity.
There's a vegetable aroma in this wine, not exactly herbs, more like asparagus. In the mouth, the Cab tastes soft, sweet and candied. Average at best, and not an ager.
There's a vegetable character to this wine, with notes of tomato and meat that overwhelm the fruity tones of yellow apple, mealy melon and bitter orange. The palate is astringent and sharp, with a tart, bitter finish.
There's a vegetal note that really mars this Pinot Noir. Tastes like it was made from a bunch of lots picked up here and there, thrown in some oak, and bottled.
There's a vegetal smell and taste to this Pinot Blanc that detracts from the otherwise fine orange and peach flavors. After a long string of superior bottlings of this variety since 2003, Kynsi simply ran into the most challengingly cold vintage in years.
There's a vegetal touch to the raspberries and cherries that compromises this Pinot Noir. It's nicely dry and crisp in acidity, with a silky texture, but it's not likely to improve with age, so drink up.
There's a vegetal underripeness to this Grenache-based blend. The asparagus flavor is matched to the sweet cherry and pickle relish notes, accented by sour acidity.
There's a vegetal, tinned nature to this late harvest Riesling from Romania that dominates both the nose and the palate. Honeyed apple and pear flavors peek through the off-dry palate, but overall, it's a disjointed, tired wine with bracingly high acidity.
There's a vein of sourness, astringency and thinness in the mouth followed by bright berry fruit and plump cherry. This is a light and straightforward bubbly Lambrusco that offers a good introductory view of this traditional Italian bubbly red wine.
There's a velvety silkiness to this 100% Cabernet Sauvignon as well as a lushness to the palate that will please aficionados of both Cabernet and Pinot Noir. Refined tannins stand out in subtle ways, as do high-toned cassis and blackberry. Though the wine displays a richness of oak and chocolate, the minerality truly shines here. This will cellar well through 2025.
There's a very appealing sense of hickory smoke to this wine, which comes from a block planted in 1973 on this historic vineyard. Red cherry, mulberry, sweet sage and cola also play into the nose. Rich sandalwood flavors show on the palate, as does cedar, thyme, smoke and tart berry elements.
There's a very attractive ashen quality to this wine that sits like a veil over a base of stone fruit, honey and pear. The mineral notes come from Campania's rich volcanic soils and this Falanghina does a great job of portraying the variety.
There's a very attractive fullness and roundness to this wine that wins over your senses the moment you lift the glass to your nose. The wine delivers aromas of black cherry, Asian spice, root beer, vanilla and sweet maple syrup that are distinct and pristine. It's modern and velvety in the mouth with tight structure and great length.
There's a very candied red-cherry quality to the nose of this wine from a vineyard that the winery will cease using with this vintage, along with sexy aromas of violet, lilac, clove, cola, peppercorn and rose. A sage-driven character emerges once sipped, giving spice to bright red, slightly sour cranberry fruit.
There's a very cooked quality to this bottling, with aromas of kirsch, stewed cherry, grape juice, coffee and strong violets. Somewhat sweeter flavors of strawberry, plum and cocoa dust show on the sip, held up by decent acidity.
There's a very crisp and pristine quality to this Pinot Grigio that seems to shine through thanks to the intensity of its citrus, peach and melon aromas. The wine is fresh and lively on the palate.
There's a very fine wine lurking inside this bottle, but right now, everything's disjointed. There are big tannins over here, oak over there, and sandwiched in between are huge, intense flavors of blackberry, blueberry and cassis liqueur. It's nowhere near ready, but there's no reason why this dramatic young wine shouldn't come together and improve over the years. Cellar it until 2017 and check up on it; this could be really something in 2025.
There's a very focused darkness to the nose of this blend of 58% Cabernet Sauvignon, 28% Cabernet Franc and 14% Merlot, with black olive, char and graphite adding to the depth. That midnight sensation continues to the palate, where blackberry and blueberry flavors benefit from touches of vanilla, star anise and more slate-driven minerality.
There's a very good wine here that's yearning to express itself, but it's locked inside a straitjacket of tannins. Feels hard, astringent and resistant in the mouth. But it's huge in concentrated blackberries, cherries, anise and cedar, and gives the impression of drama and importance. Give it at least five years, and it could develop well beyond that.
There's a very good wine in here, but the winery has released it far too early, which shifts the burden of cellaring to the buyer. Right now it's all primary fruit, acidity and oak. But the fruit is beautifully layered in tiers of roasted blackberries, grilled cherries and cola, and the oak is splendid. This dry, silky wine desperately needs to be held until at least late 2010, and should drink well through 2014.
There's a very good wine in here, with bright acidity, smooth tannins and complex flavors of raspberries, cherries and cola. Yet there's also a strange metallic taste that makes you wonder about the screwcap. It could just be the high acidity combined with minerality. Give it a good long decant before drinking.
There's a very interesting and unique Asian quality here that reveals itself on the nose as saffron, soya, clove and Chinese barbecue sauce. The wine is lean and compact in the mouth with a long, silky finish: Hold five to 10 years in your cellar.
There's a very intriguing sachet-like aroma to this bottling, reminiscent of a potpourri bag left in a cigar box alongside pipe tobacco and sweet cherry syrup. Sour cranberry fruit leads the sip, where the herbal character is impressively pervasive, though perhaps a tad too much so.
There's a very likable quality to this Syrah that is made in Puglia by a Tuscan producer. It comes off as forest berry, Asian spice and dried raspberry. The wine has a light consistency and some green, almost bramble-like flavors that are peppered by spicy accents.
There's a very likable umami character to the nose of this wine, its soy and black pepper touches playing well with the lilac and dark fruit aromas. A blend of 43% Cabernet Sauvignon, 33% Petit Verdot, 17% Malbec, 6% Cabernet Franc and 1% Merlot, it offers bright blackberry and black cherry flavors on the palate, which transition to soy and sarsaparilla notes on the finish.
There's a very nice aromatic quality to this young Dolcetto d'Alba that can best be described as raspberry, blackberry and crushed black pepper. The spicy note gives the wine personality and staying power.
There's a very savory, gamy element on the nose of this wine, which shows wild berries, woody shrubs, rusty iron and turned forest-floor aromas. The palate is punchy at first, with decent acidity and cranberry-plum-raspberry flavors, then clings to a pencil-lead core deeper into the sip. It offers quite a bit of complexity.
There's a very spicy, sassy element to this Amarone by La Giaretta that comes across as mesquite smoke, teriyaki, Spanish cedar and hummus. The wine is tight and taut on the close with a delicate prune-like aftertaste.
There's a very sweet, chewy element to this wine that is followed by biting— almost bitter—acidity. Pair this wine with cheese and crackers.
There's a vibrant purity to this wine with its aromas and flavors of boysenberry, green olive, wet gravel and smoked meat, with the Viognier blended in (8%) only adding to its perfume. It coats the palate with a plush but still light and lively texture backed by a zing of tart acidity.
There's a warm and welcoming note of baked goods and toasty brioche on the nose of this bottling, along with hints of vanilla and black cherry. The flavors are also very accessible and delicious, with black-cherry syrup, maple, brown sugar and more vanilla spice that carries deep into the finish. The tannins are firm enough to hold up the richness.
There's a warm leathery character to the squeezed black cherry, black plum and violet notes on the nose of this wine from a vineyard on Paso's westside. Flavors are rustic and tart with barely ripe berries, showing balanced zing that lasts a long time as well as a grippy texture.
There's a warm peach ripeness on the nose of this wine from a tiny appellation north of Santa Cruz near Bonny Doon, along with aromas of kumquat, vanilla bean and sea salt. The palate shows more peach, caramelized apples and saffron, cut with a lime-juice acidity and finishing with a dollop of vanilla-butter.
There's a warm, yeasty quality to this bright sparkling blend (with Chardonnay and Pinot Nero) from northern Italy. It is redolent of apricot, toasted almond, freshly baked bread and dried roses. In the mouth, it shows a drying feel and piquant, fresh bubbling.
There's a wheaty, stalky quality to the nose, then citrus flavors, zesty acidity and finally another wave of stalky character to the palate. Orange and tangerine flavors drive the finish, which has more than enough acidity to not break down.
There's a whiff of almond, a flavor of lime pith and a finish of wet stone in this light Pinot Blanc. A suggestion of cracker comes through in the finish.
There's a whiff of cherry blossom perfume on this beautifully concentrated, elegantly structured Pinot from Silver Thread. On the palate, fleshy red fruit flavors are accented by vivacious acidity and a twinge of plum skin bitterness. Finishes bold with a coating of furry tannins.
There's a whiff of garrigue in this wine, scents and flavors of stem and herb and brambly berry. The acids are plentiful and bring notes of citrus threaded through the finish.
There's a whiff of volatile, hot fermentation aromas that overlie black cherry and smoky tar. In the mouth this is a chewy, earthy, smoky Cabernet, suitable for outdoor dining and grilled meats. The tannins are still showing a little green edge, but some extra breathing softens them up.
There's a whiff of volatility upon opening, then a rush of bright, tangy orange and cherry fruit. The 20% new oak aging does not really come through in scent or flavor. Though not in any way effervescent, this young release carries an impression of carbonation in the finish. Give it another year or two of bottle age and drink after 2019.
There's a whole lot of appeal in this wine, with aromas of dark raspberries and barrel spices leading to rich, full-bodied fruit flavors with a velvety texture. It's a shamelessly appealing example of the variety.
There's a wild array of aromas to this appellation blend, including wild mint and huckleberries. It's bright red fruit at first sip, then the wine downshifts into cloves, wet asphalt and anise. A direct but clean and very appealing selection, ready for enjoyment now.
There's a wild character to the nose of this lean, tart Pinot. It offers aromas and flavors of game, sour cherry, tart raspberry and red currant, framed by soft tannins and a fleeting finish.
There's a wild herbaceousness on the nose of this wine that gains aromatic complexity from peppermint candy canes and sour cherry fruits. A menthol sense invades the palate, making it tingle pleasantly, with flavors of dried cherries and licorice leading into a long, exciting finish.
There's a wild quality to the fruit, as if the blackberries and cherries were picked in some sunny hollow in a eucalyptus forest. The wine is streamlined and intense, with focused, chiseled tannins. Showing superb balance and an unerring sense of control, it should develop in the bottle over the next 8–10 years.
There's a wild streak to this wine, with prominent aromas of cured meat and fresh savory herbs paired with cherry and strawberry scents. The mouth is quite filling and lush, with beautiful sweet spice and chewy bark flavors adding character to the close. 80% Syrah and 20% Carignan; ready to drink now.
There's a wild, natural streak to this wine of garrigue herbs and game matched with fruit notes of dark cherry and plum guts. The medium-weight mouth is juicy but offers nice structre with dusty tannins and a fudgy finish. Drink now.
There's a wild, untamed quality to this 100% Nero d'Avola that comes forth as almond, wild berry, cola and dried ginger. Made according to biodynamic principles, this is fresh, tart, focused and complex. It offers a thrilling experience.
There's a wildland, coastal mountain taste to this wine, which brims with bone-dry, exotic, woodsy tastes of wild forest cherries, fennel, balsam, cola, volcanic minerals, raw beef and Asian spices, not to mention the sweet veneer of sandalwood. It's utterly distinct from other Pinots in its almost feral complexity, a wine that changes with every sniff and sip. Should develop through 2014. This is a great price for a Pinot Noir of this integrity and interest. Only 152 cases were produced, but it's worth the search.
There's a wildness to this wine, with spicy, Provençal herbs and briary tannins that frame the blackberry, currant, licorice, balsam and cedar flavors. It's tightly wound and dense now, not showing much elegance. But it's interesting and different and could well be an ager. Try after 2011.
There's a wonderful crispness and minerality to the flavorful Sauvignon Blanc fruit, with its rich waves of pineapples, lemons, limes, peaches and vanilla. Very good, although it finishes almost off-dry. Drink now.
There's a woody, slightly green center to this wine that dominates the lean cherry and currant notes on the nose and mouth. It's direct and linear on the palate, with a red-plum-skin-driven finish.
There's a world of lemon chiffon and vanilla crème brûlée in this wine, both aromatically and in taste. Medium weight and well-balanced, it delivers a hit of tart lemon on the finish.
There's a ying-yang of rich crème brûlée, lemon curd and toasted oak amid good acidity and fresh apple and pear fruit, with inviting aromas to boot. Creamy and crisp it'll serve well aside all manner of seafood, like fresh-caught trout.
There's a yogurt-driven dairy element on the nose of this estate wine from western Gilroy, with sleek white peach, light white pepper, lemon blossom and lime-pith aromas in support. The Brie cheese-rind tension carries to the palate, along with grapefruit pith, lime zest and bountiful energy. This bottling is great now but will hold until at least 2022.
There's a youthful, brambly character to this Rosso that appears as dried sage, rosemary, forest berry and wild mushroom. The wine is bright, fresh and streamlined.
There's a zesty, invigorating feel to this lime-kissed spätlese, calibrated by layers of sweet, juicy peach and pear that fill out the palate. It's effortlessly breezy yet nuanced, with hints of saffron, fennel and spice.
There's a zippy citrus note on the nose, though the underlying aroma is of cracker, or flour; the citrusy streak resurfaces on the palate and carries through to the finish. A little creaminess rounds out the nose. Quite a value for Barossa Chardonnay.
There's absolutely nothing wrong with this very affordable, concentrated and trimly built wine. Earth and sage aromas lead to bright black cherry and plum flavors, with a typically firm texture for the varietal.
There's always a sense of anticipation in opening a new Sierra Foothills Zin, and this one lives up to the reputation. It's very strong and fruity, with huge aromas and flavors of wild berries, and it also has those raisiny, Port-like notes so common to this area. Despite the 15% alcohol, it drinks bone dry, with the silkiest tannins imaginable.
There's always lots of acidity in Pinots from the Edna Valley, but this one has more than usual, courtesy of the cool vintage. Although it's tart, it's entirely dry, and is loaded with raspberry and cherry fruit. It's silky enough to drink now and over the next few years.
There's always something magical about Gaja's Sorì San Lorenzo. It's the intensity and fullness of the wine that penetrates to the back of the palate and offers many long minutes of persistency on the finish. The bouquet is redolent of black fruit, leather, spice, tar, licorice and dried herb.
There's amazing floral energy on the fresh and inviting nose of this wine that shows punchy notes of hibiscus, red rose petals, dried red cherries, kola nut and a touch of cinnamon. The palate, aided by an 8% Syrah inclusion, is almost effervescent with raspberry and baking-soda qualities that settle into dried red fruit and chopped thyme herbals.
There's ample acidity and just a touch of oak on this Viognier, which is rich in orange, peach and lime flavors. It finishes with some sweetness, but the acidity comes to the rescue, providing a clean, brisk close.
There's ample varietal typicity here, with black and white pepper and meat notes on top of layers of green herbs, and licorice. Structurally, however, the wine has a few sharp elbows, with dry tannins and a disjointed oak note. All this is topped off by a pleasant, Fernet Branca-spiked finish. Drink now.
There's an abundance of crisp black cherry and cassis flavors in this Cabernet Sauvignon, but hints of green leaves and wet soil lend a dark, elegant tone. Quite supple and full on the palate, it finishes long with staunch, grippy tannins.
There's an abundance of length and grace at the heart of this otherwise powerfully rich and rewarding wine, 100% varietal and aged in 75% new French oak. Classic notes of red currant and burly, polished tannin find balance in soft acidity and a silkiness on the palate. Drink now through 2023.
There's an abundance of ripeness and tropicality on the nose of this bottling, with aromas of apple-pear custard, mango, banana, yellow melon and even a touch of caramel. A strong upfront acidity flattens quickly into somewhat overpowering bubblegum and apple flavors.
There's an acrid note on the nose of this wine, beneath headier coconut and French oak scents. The lean palate shows sour cherry, oak and roasted coffee flavors, framed by firm acidity and gritty tannins that clench the finish.
There's an added layer of yellow fruit on the nose that recalls ripe peach and Golden Delicious apple. This inviting Falanghina is creamy and smooth with persistent sweet peach flavors. A Marc de Grazia selection, various American importers.
There's an alluring funk to the beginning of the nose on this bottling, with sour berries, carpaccio and dried fennel combining for a slightly barnyard twist. Dusy flavors of cinnamon and red rose mesh with olive, sage, thyme and spicy red fruit.
There's an almond nut, herbal quality to this Prosecco Brut that gives it a broader, dusty quality. The wine is simple and light with a clear, watery feel and some peachy sweetness on the close. Fruit is sourced from the Friuli region in northeastern Italy.
There's an almost effervescent feel to this Sangiovese-based wine, which has small percentages of Merlot and Colorino in the blend. It is redolent of cherry cola, almond paste, raspberry and toasted nut.
There's an almost green tint to this wine and the nose shows honeyed peach, Key-lime pie, kiwi fruit and a touch of white pepper. The palate is tightly focused yet brings ample structure, with lime rinds, green-apple skin and red-apple flesh combining for a strongly complex sipper.
There's an almost honeyed edge to the nose of this charming, composed wine. The sprightly palate is highlighted by a spritz of lemon here and there and the occasional flash of white pepper. This has a masterfully light touch.
There's an appealing nose of ripe yellow stone fruit, spice and an earthy minerality. Medium-sweet with a lovely rich texture, fleshy, but well balanced by the refreshing acidity. Smooth and broad across the palate, showing strong flavor intensity that lingers. Long, with a persistent layered, minerally finish.
There's an aroma and taste of hay, or dried twigs, in this Pinot that dominates the cherry fruit. It's also pretty tannic. This undoubtedly is due to the winemaker's style, resulting in an earthy, dry wine that might develop over the next six years or so.
There's an assertive garrigue character to this wine, with strong aromas of thyme, bay, lavender, fennel and white pepper that overwhelm the red fruit tones. The medium-weight palate offers a bit more fruit, with flavors of strawberry and raspberry to partner with the assertive mentholated-herb notes. Accents of oak and sweet spice unfold on the finish.
There's an assertive green character to this wine, presented in notes of green bean, pepper, tomato leaf and lime peel on the nose and palate. The mouthfeel is broad and slightly flat, with a jalapeño accent on the finish.
There's an assertive oaky presence to this wine, with forward aromas and flavors of vanilla bean, honeyed peach and spiced guava. The round and mouthfilling texture complements the rich fruit flavors, and the finish is long and sweet-spice driven.
There's an attractive aromatic element in the form of spice, leather, warm toast, lead pencil and granite. But there's little red fruit here and the wine tastes lean and slightly gritty on the close.
There's an attractive freshness to this Pinot Grigio that incorporates elements of citrus, grapefruit, peach, honey and acacia flowers. The mouthfeel is bright and fruity and is relaxingly smooth in texture.
There's an attractive maturity to this bottling of Cuvée Flamme, giving a wine that is certainly dry, but is also rich. The initial fruitiness has been replaced with almond, yeast and toast flavors, balanced with a final ripe burst of baked apple.
There's an attractive meaty or earthy quality to this Primitivo that gives the wine dimension and personality. Black olive, red berry and spice come through and the wine tastes thick and succulent in the mouth. It leaves a lingering endnote of spice and smoke. 4 g/l RS.
There's an attractive minty note to this wine that some may find too prominent, but the underlying cassis fruit is strong and the wine's structure is firm. The tannins are even a bit chewy at this stage, so either give it a year or two to mellow or pair it with some rare beef or lamb.
There's an attractive raspberry leaf aroma to the bouquet of this wine, supported with scents of juicy plum and crushed carnation. The mouth is medium weight with light tannins and a softly peppered finish.
There's an attractive richness to the ripe stone and tropical fruit core of this wine, laced with hints of citrus peel and saline that shine on the finish. The medium-weight body is balanced by ample acidity, helping to preserve the wine's fresh and lively feel. Drink now.
There's an attractive wild and brambly edge to this wine, with notes of tree bark and game that spice up the berry and plum fruit core. The structure is approachable now, with light tannins and a short finish.
There's an attractive, fruity quality to this wine that comes off in layers of cherry fruit, blueberry, almond paste and spice. Made with the robust Montepulciano grape, this wine takes a more delicate and tender approach.
There's an attractively fine and nuanced quality to this classic expression of Nebbiolo. Pretty spice tones and oak renderings play a supporting role to bright berry fruit, cola, blue flower and licorice. The wine offers medium intensity fueled by a long, elegant finish.
There's an authentic touch of bitter cherry on the nose that is often associated with traditional Taurasi. Beyond that, you'll find dark chocolate, spice, resin and dark cola. The wine has smooth, tamed tannins and is very food- friendly thanks to its bright acidity and firm structure.
There's an awkward note of alcohol here backed by toasted chestnut or hazelnut. After a few minutes in the glass however, the wine regains its confidence in the form of cured meat and ripe blackberry aromas.
There's an awkward touch of overripe apple and orange zest that blows off fast enough to reveal red fruit, cherry and Indian spice. The close is sharp and crisp.
There's an earthy funkiness to this inexpensive Pinot, made at an unheard-of price point for the area. Dry tannins greet the entry followed up by burly oak and big brambly blackberry and cherry fruit, a touch of herb on the finish.
There's an earthy intensity to this reserve wine, generous in oak and cedar notes with complicated, concentrated mix of plum, cherry and berry. Nonetheless, the wine intrigues and delights.
There's an earthy note here that recalls button mushroom and horse skin backed by dried fruit and prune. The wine shows a lighter, crisper mouthfeel with a sweet versus sour contrast at the very end.
There's an earthy note of cola that grounds the ripe cherry and pomegranate fruit, giving it depth and complexity. Made from one of the vineyards closest to the coast, this wine provides plenty of Pinot character. Thick tannins and vital acidity suggest aging until at least 2013.
There's an earthy note of mushroom in this dry, lean, acidic Chardonnay. The fruit suggests pineapples and peaches, but it's watered down and simple.
There's an earthy note of white mushroom or cured meat that is followed by bright freshness in the mouth. Pair this easy Barbera with cheesy pasta or pizza.
There's an earthy savoriness that adds shades of mystery to this otherwise sunny, sweet, delicate Riesling. It's concentrated with ripe yellow peach and honey flavors, but balanced with penetrating acidity and a murmur of crushed stones on the finish.
There's an earthy, leathery feel to this wine that recalls button mushroom, forest floor and dried rose petal. It shows an informal, compact disposition in the mouth.
There's an earthy, rustic quality to this soft red Bordeaux blend that veers into overripe, syrupy qualities on the palate, giving it a heaviness that seems to defy its cooler appellation.
There's an easy, informal quality to this white wine that makes it appropriate to pair with roast chicken or baked fish. The Pecorino grape can often be heavy and buttery, but this expression is surprisingly fresh and zesty instead.
There's an electric current of spice on the first sip. Beyond it are waves of faint strawberry and thin layers of ripe red cherry and a touch of herb. The finish lingers.
There's an elegant blend of red cherry, rose petal and purple-flower aromas on the nose of this wine. The palate is even more exquisitely layered, with espresso, dark red cherry, black plum, mission fig, North African spice and a touch of mint, all hung on a solid tannic structure.
There's an elegant spray of violet that persists from start to finish on this delicately structured Pinot Noir. Light in body with delicate swathes of red cherry, plum and earth, it finishes with a murmur of soft, astringent tannins.
There's an elegant weave to the aromas of this bottling, with soy, dried dill, peppercorns, crushed gravel and a touch of cedar laced throughout the black fruit on the nose. Perfectly rounded black currant, black cassis and black cherry fruits show on the sip, which is leveled by violets and pencil shavings.
There's an element of candied fruit and butterscotch that defines this luscious Picolit dessert wine. It opens with a deep amber color, syrupy sweetness and a very long finish accented by pine resin and maple syrup.
There's an enticing, almost sweet-smelling aspect to the youthful nose of this ruby-colored, internationally styled Chianti Classico (made by enologist Carlo Ferrini). Aromas include sweet cherry, blueberry, marzipan and Christmas spice. The wine offers well-integrated acidity on the close. Sangiovese is backed by smaller percentages of Merlot, Colorino and Canaiolo.
There's an evident note of tart grapefruit that segues almost immediately to sweeter tones of peach and honeydew melon. That slight sweetness is backed by creamy foam and soft, smooth perlage.
There's an exciting array of aromas on the nose of this wine, with honeydew melon, citrus candy and barely ripe cantaloupe gaining complexity thanks to fresh scents of chive, oregano and thyme. It's light and easy on the palate, with lots of yellow grapefruit freshness, a pithy edge and a singing acidity on the finish.
There's an exotic character to this mouthfilling Chenin, with its round melon and tangerine flavors and aromas. Though the wine could use a touch more acid to enliven the mouthfeel, overall it has a classy, curvy character that recommends it.
There's an exotic edge to the nose of this wine, suggesting juicy, ripe mango and passion fruit. The palate is zesty and fresh and still rings with yeasty savor. It's slender yet concentrated and has a lasting flavor that encompasses yeasty richness and citrus tones. Lip-smackingly refreshing.
There's an exotic perfumey-ness to this wine that almost suggests patchouli, so relaxed and complex it is. Medium-bodied with an inviting layering of black cherry and stemmy earthiness, it's curiously riddled in white pepper as it finishes.
There's an exotic saltiness and briny ocean element to this memorable wine, grandly textured and integrated in terms of oak. Medium in weight, it finds balance between savory, spicy and salty tones and a crispness of Gravenstein apple.
There's an exotic shadow of saffron and spice here, mingling sumptuously into honey and pressed apple flavors. It's delicately sweet and effortlessly juicy, but also savory and complex, finishing on a lingering, slightly bitter note. Drink now through 2019.
There's an exotic touch of Indian spice and teriyaki sauce upfront that later segues to bright cherry fruit, leather and tobacco. The fruit feels ripe and soft, and the mouthfeel is firmly structured, polished and tight. Drink after 2015.
There's an exotic twist to the nose, which rests on black cherry, plum and a splash of black coffee. The palate is sound and structured, with dark fruit flavors accented by spice and tea notes. Comfortable on the finish, with good tannins and acids holding it all together. Drink now.
There's an exotic, almost Indian personality, with aromas of dark spice, clove and cardamom. Black fruit, prune and currant are also in evidence. Bold, black and inky thick. It's soft, round and long on the close with pretty freshness, too.
There's an exotic, spicy element here that gives this riserva a unique and compelling quality. Coffee, espresso and bitter chocolate also identify it. The mouthfeel is dry and tight, suggesting long aging potential. More than fruit, this wine shows tertiary aromas and crushed mineral in the mouth.
There's an expert balance between lightly melted butter, pithy Meyer lemon and toasted marcona almond on the nose of this bottling from the region's iconic vineyard. The palate is wound up tightly, offering good grip and lots of textural length while showing flavors of chamomile, saffron, sea salt and more Meyer lemon rinds.
There's an explosion of rich, intense fruit here: dried prunes, black plums and even some licorice. The wine is attractively edged with wood, giving a fine, ripe finish.
There's an extreme tightness to this top-end bottling from a premiere vineyard in this newish appellation. The nose is very lean with dark spice, blueberry and purple fruit, and the palate is extremely tannic, making any other flavors fall away. Only time will tell whether the wine is a success.
There's an exuberance of succulent black cherry and raspberry within this medium-bodied to lighter-style of wine. It offers a stronger presence of fruit and spicy clove and cinnamon on the palate than on the nose. Leathery, firm tannins provide support without distraction.
There's an herbal streak to the berry center of this wine, with just the faintest suggestion of mocha that unfolds on the finish. The texture is full and slightly creamy, with dusty tannins providing enough structure and balance.
There's an herbal streak to the red currant and strawberry hull aromas on the nose of this wine, alongside additional hints of sweet smoke, cured meat and fennel fronds. The palate offers riper notes of red cherry and plum, with touches of cinnamon and thin mint in the background. It's plush and velvety, with fine yet present tannins and ample acidity. Drink now–2016.
There's an herbal undertow to this wine, with suggestions of dill and sage to the pineapples, green apples and buttercream. It's also soft, lacking the clean vibrancy that a rich Chardonnay requires. Drink now.
There's an honest suggestion of bacon and eggs at first in this wine, which follows with a tangy entry that sizzles on the palate. Full, luscious and honeyed in oak, it's a powerful expression that's also balanced between fruit and nuance.
There's an honesty to this Zin. It is an upfront, robust wine to drink now with pleasure. Peppery, it has solid flavors of wild berries, currants, crisped bacon and pepper.
There's an immediate pithy tension on the nose of this bottling from a producer in the game since 1933, with Brie-cheese rind, fresh Greek yogurt and and grapefruit-peel aromas. The flavors are intriguing, hard to pin down and alluring, with exotic citrus and varied stone fruit, light honeysuckle and crushed slate mixed with chalky structure. Simmering acidity keeps the flavors coming.
There's an impact of treacly grenadine-strawberry on the nose of this wine that suggests full-bodied ripeness, but on the palate it underwhelms in light, diluted flavor and texture. The finish is short.
There's an impressive amount of garrigue packed into this bottling, which is a bit light for the usually very dark grape, as well as touches of sandalwood, cedar and a gamy animal hide aromas. It's zippy on the sip with black raspberry and dark cranberry flavors plus thyme, pepper and sage.
There's an impressive freshness to this seven-year-old bottling, with both just-picked and baked blackberry aromas alongside pressed violets and dried ginger on the lavish nose. Vibrant olallieberries show on the sip, with violet-flavored cake adding to this study of purple flavors.
There's an indulgence of oak on the nose and palate of this wine, which makes it more challenging for the aspects of pear, nutmeg and melon to shine through. The acidity fights to make its mark, too, resulting in a medium- to full-body feel.
There's an inherent minerality to this bottling. Slate and wet concrete aromas are laid atop baked strawberry, stewed bay leaf and crushed oregano notes. A peppery acidity comes in the sip, which boasts a dark cranberry and stewed raspberry fruit backbone, touches of pine needle and more bay leaf.
There's an initial astringency to the bouquet of this wine, presented in scents of red-cherry skin, apple and raspberry leaf. The palate offers more of the same, with bitter tannins and fruit-skin flavors that lead into a finish reminiscent of oversteeped black tea.
There's an initial intense citrus character to this wine, a product of its youth. But then the freshness is enriched by the pear and green apple flavors, lifted by lively acidity. There are some almond and peach flavors to give an exotic touch to this superb wine that could age for a decade or more.
There's an inkling of floral character on the nose of this otherwise robust, brooding and brawny vineyard-designate. It's overwhelmed by grippy tannins and a bitterness akin to tobacco. Along the way dark cherry and forest earth make an appearance—particularly pine and a whiff of tar.
There's an inkling of Petite Sirah in this Cab-driven blend, an easygoing wine that's soft and enjoyable, with characteristics of herb, clove and black pepper. The fruit side of the equation is populated in black cherry and berry.
There's an inky, raw feel to this riserva (Sangiovese blended with tiny percentages of Cabernet Sauvignon and Merlot), followed by candied cherry and rum cake. It finishes sour and bitter.
There's an intense minerality that reverberates from nose to finish on this off-dry Riesling. On the palate, sunny lemon and honey notes are accented by a steely streak of lime and steel that linger on the finish.
There's an intense minerality throughout this dry, elegantly structured wine. It's boldly concentrated with yellow peach and quince flavors, yet chiseled with streaks of lime acidity, lanolin and steel. Finishes long with a fragrant spray of honeysuckle.
There's an intense punch of sweet yellow peach on this lip-smackingly delicious Spätlese. Hints of savory spice and struck flint, and a deep, rippling minerality adds complexity and depth through the finish.
There's an intense purity to this Sauvignon Blanc that makes it particularly refined and elegant. In fact, this is Stag's Leap's best in many years. It has a translucency that lets you taste the minerally soil from which it comes, alongside immaculate citrus fruit, gooseberry and dried herb flavors.
There's an intensely rustic earthiness to this wine, complemented by white pepper and nutmeg. Medium bodied, it also offers sizzling acidity and tart red cherry. Lithe, it builds toward a robust, ripe end. Cellar through 2017–2020 or give it a few swirls before enjoying.
There's an intensity of apricot and melon in this full-bodied, textured wine that veers on becoming overbearingly ripe, with a ghost-like finish.
There's an intensity of cola-cinnamon spice and clove within the aromas and flavors of this single-vineyard designate, intriguing invites to explore further. Pure, crisp and focused raspberry and earth follow, with a subtle use of oak that allows the fruit and varietal exoticness to speak.
There's an intensity of spicy cardamom and dried herb in this wine, otherwise layered in soft, refreshingly dry elements of cranberry and rhubarb. Darker hued than many of its counterparts, it retains a tannic grip to the finish.
There's an intensity to this Chardonnay that concentrates the lemon, lime and tropical-fruit flavors and gives them laser-like power. You'll also find plenty of new oak and a minerality that grounds the richness. This is one of those rare Chardonnays that will benefit from some age; drink from 2015–2018.
There's an interesting elegance to this wine that appears in the form of bright berry, toasted nut and a light dusting of exotic spice. The wine is compact and streamlined and tastes much more refined than your standard Sicilian red.
There's an interesting mineral element here that pops straight through the wine's deep concentration and natural richness. Beyond that distinctive note of talc powder is fresh berry and blackberry. The wine's drying finish and satin texture add to its overall appeal.
There's an interesting note of honey or maple syrup that gives this Riserva a uniquely smooth and supple style. Fruit aromas recall dried prunes, fig and currants. The wine offers elegant, fine texture in the mouth.
There's an intriguing edge of spice to this blossom and apricot-scented BA, as befits the heady aromatics of the Scheurebe grape. The palate is sweet but wonderfully countered by lemony freshness. A spicy and intriguing little number.
There's an intriguing herbaceous character of juniper and chaparral scrub on this appellation-blend bottling, along with red currant fruit and iron minerality. The palate shows complex flavors of pine sap and eucalyptus oil, orange rinds and rosemary against a backdrop of blackberry fruit.
There's an intriguing mix of smokiness, tangy cranberry and sanguine notes on the nose of this bottling from a winery obsessed with the Burgundian style. The palate combines aromatic and woody flavors of juniper, pine needle, bay leaf and eucalyptus with base notes of baked red cherry. Fascinatingly, it's richer in spice than in fruit.
There's an intriguing touch of grassiness on the nose of this bottling that also shows restrained yet tropical aromas of mango and green papaya. The palate is less interesting, with light melon flavors and a lack of bright acidity.
There's an inviting textural richness to this rounded silky Pinot Gris. White grapefruit and yellow-cherry flavors are sunny on the palate, accentuated by subtle hints of spice and nuts. Delicate tangerine acidity lifts the finish.
There's an oaky, campfire-like personality to this white, a touch of matchstick on the nose that burns off over time. From there, it's a fuller style wine offering creaminess on the palate and a persistence of baked fruit, from apple to pear.
There's an odd note of jammy fruit and cherry tomato on the bouquet that is followed by disjointed notes of raspberry and pear. A touch of bitter almond appears on the close.
There's an odd smell of roasted peanuts under the citrusy fruit aromas, but once in the mouth the fruit takes over big time. It bursts forth, apples and lemons, and stays solid and unchanging into the tart finish.
There's an oddly sweet-ashy aroma and taste to this Cabernet Sauvignon-based blend. It comes from the oak, which overpowers the underlying blackberry, cherry and currant fruit flavors.
There's an overall dustiness to this wine, almost like a combination of talcum powder and dried, crushed plums and berries. Lean and slightly tart on the palate, it has a taut structure and a clean but short finish. Drink now.
There's an overripe or jammy element to this Rosso that resembles blackberry preserves, smoked ham and moist tobacco. The wine tastes sweet and sticky in the mouth and leaves the palate covered with strawberry-like flavors.
There's an overripe, saturated element to this Trebbiano that is reflected in its deep golden color and its aromas of melon, apricot and honey. The mouthfeel is soft and sticky.
There's an overwhelming sense of menthol to this bottling, with a minty character extending over the pomegranate of the nose. It's also prominent on the sip, with camphor masking the cranberry fruit.
There's an uneasy mix of aromas of berry, green olive, herbs and tire rubber on this wine. The flavors seem light and dilute.
There's an unparalleled woody intensity on the nose of this offering, with cigar box, myrrh, incense and bay leaf decorating the black peppercorn, herb-laced salt, dark chocolate and black plum aromas. The palate's leathery flavors are woven into fine-grained tannins, revealing flashes of elderberry, violet and gravel. Drink 2019–2033.
There's an unripe streak that mars this otherwise fine Petite Sirah, with its blackberry fruit. It's not just the black pepper, it's a note of green tannins that's pretty subtle, but it's there, and lowers the score. Hard to see the wine developing.
There's an unripe, green edge to this Zinfandel that detracts from its appeal. Yet it has some good blackberry fruit, and it's nicely dry and tannic. Pair this with rich meats and cheeses to coax out the sweetness.
There's an unripe, vegetal note that interferes with the enjoyment of this Pinot Noir. Although the wine is nicely dry, crisp and elegantly structured, with some good raspberry and cherry fruit, that taste of asparagus is hard to get over.
There's an unusual tone of ash or mineral on the nose of this luminous Prosecco that adds one more aromatic layer over the fresh fruit tones and honey underneath. It's a distinctive wine with tonic intensity and lingering notes of talc powder on the finish.
There's been a huge jump in production of this wine since the past vintage, which may signal some surge of interest in white Pinot, which has lately become a bit of a trend in Oregon. The wine is simple, neutral and perfectly quaffable, but carries no hint of varietal character.
There's been an evolution taking place at this house, with new oak no longer ubiquitous in the offerings. In fact, this wine is aged solely in concrete, which allows charming hints of lavender and thyme to shine among the cherry and cocoa notes. It's full-bodied yet firm, so pair it with burgers or steaks off the grill.
There's been lots to like from this SoCal winery, and this bottling adds to the list. Rusty in color, it offers cranberry, strawberry, sagebrush and iron aromas. The palate pops with zesty pomegranate fruit, lifted by herbal garrigue notes and spice.
There's been no price increase for this outstanding value, but the quality keeps going up and up. It's packed with juicy red berry and cassis fruit—supple, tangy, deep and lingering. The finish carries a suggestion of chalk, more in the sense of minerality than any artificial dryness.
There's berry and rhubarb-like aromas and dried cherry flavors that have hints of tobacco, vanilla and leather. All of this sounds good, but the elements seemed to disappear too quickly in the glass. After only a few moments the wine seemed a pale shadow of the initial elements, and finished dry and a bit hollow.
There's big, stewy fruit happening within the midst of this soft wine. What brings it down is the finish, slightly bitter like a sour cherry.
There's brightness here, though the wine's flavors are a little strange. The nose is a mix of wet soil, caramel and clarified butter; the palate offers the same wet-soil flavor, plus plum and wood. Not nuanced; closes with herb and metal.
There's brilliant black cherry and blackberry richness on the nose of this blend of 10 grapes, from Syrah to Malbec to Touriga Nacional, as well as a mineral character of cold asphalt, clay and mud. The palate offers earthy and delicious flavors, with dried strawberry and olallieberry as well as black pepper and cappuccino.
There's classic lychee fruit on this rich, full-in-the-mouth Gewürztraminer. It's ripe, opulent and generous, offering a great burst of spicy flavors that have just a touch of sweetness to them. Screwcap.
There's compelling balance between the baked red cherry fruit, graphite-like minerality and brown spice on the nose of this bottling, further enhanced by leather and earth aromas. Bright raspberry meets with cooked strawberry and licorice flavors on the palate, where a somewhat frothy texture is powered by acidity atop soft yet somewhat structuring tannins.
There's considerable earthiness to the nose of this Malbec, grown in Zin-heavy Rockpile. Soft and wrapped in cinnamon spice, its sizable tannins are offset by just enough acidity to keep the wine mouthwatering and mellowed.
There's deep density to the aromas of this wine, with black olive, crushed lava rocks and baked black-plum scents. An herbal kick to the front of the palate conveys bay leaf and oregano, followed by rich blackberry, turned loam and black-rock flavors.
There's diamond-like precision on the nose, with white peach, salinity and croissant aromas. The flavors are very even and still unraveling, with tight lemon, apple and salt on the front and pineapple emerging on the finish.
There's earthy, fleshy aromas on this wine that has acidity, red fruits and soft tannins. The rough edge of rusticity is not far away, though, spoiling the fresh fruits.
There's enough unripe fruity flavor in this wine to detract from its pleasure. As dry, crisp and silky as it is, its cherry and cola flavors are marred by a sharp, green taste of menthol.
There's excitement about the return of this rather iconic bargain brand to the market, and this bottling packs the goods, offering rich and bacon-laced aromas as well as maple, campfire and jammy fruits on the nose. It's not as structured or varietally typical as pricier bottlings, but it's fun and delicious to quaff, with more maple, bacon fat and ripe berries.
There's exotic spice here that plays a supporting role to prune, plum and mature blackberry. The wine (a blend of Montepulciano and Nero di Troia) is simple, but generous and intense at the same time. It feels smooth and succulent in the mouth. Pair it with grilled steak and French fries.
There's extra richness across the palate of perfectly ripened apple, pear and melon fruit. The weight of the wine in the mouth is substantial but maintains a sense of lightness and proportion, and the finish extends out gracefully as long as you can wait for that next sip.
There's fine acidity and classic citrus, peach and gooseberry flavors in this Sauvignon Blanc. It's a lovely wine, but it does finishes with a sugary feel.
There's funky earthiness to this otherwise ripe and full-bodied wine, a taste of raspberry and strawberry hulls contributing additional wildness. Cola and dark cherry contribute secondary flavors around moderate acidity.
There's good concentration in this ripe, rounded Sauvignon style wine, with white fruit flavors just touched by the crispness of green skins. The wine revels in the density of texture, while keeping a deft touch of freshness. Age for 2–3 years to be at its best.
There's good dense fruit here, with a blackberry jam quality to the ripe fruit. The wine misses some richness, but makes up for it with its lively smooth tannins and acidity, and ripe, juicy aftertaste.
There's good density here. This wine shows plenty of ripe Merlot fruit flavors, jammy, lifted with dried fruits and blackberries. It's a rounded, ripe wine, but shot through with a curious, unbalanced, very dry wood element.
There's good raspberry and cherry fruit in this Pinot, with a sweet, smoky jacket of oak barrels. But it's ultimately simple, and the acidity is tart. Drink now.
There's good Santa Barbara character in this Chardonnay, with brisk acidity and minerality girding the tropical fruit and peach flavors. It's a little thin, but elegantly structured.
There's good structure to this Cabernet, thanks to the firm tannins and ample acidity. But the flavors take the starring role, with raspberries, cherries, currants, mocha and cedar. It has a light, delicate mouthfeel, although there's nothing light about the taste. It's complex and ageable, so give it until 2020 to begin to come around.
There's good, mouthwatering acidity in this Viognier, but it's not enough to balance out the sweet directness of the fruit. Tastes like apricot, peach and pineapple jam, almost a dessert wine.
There's great backstory and foresight to this coastal-influenced project, and this bottling promises a worthy future. Aromas of crushed white rocks, lemon blossoms and lanolin lead into a clean, tight and bright palate. Excellent acidic sizzle presents flavors of squeezed lime, pomelo pith and Asian pear. It's a vineyard to watch.
There's great minerality to this wine, as aromas of chalky soil mix with notes of brisk red apple skin, hard pear and a drizzle of honey. Fresh apple slices and orange citrus flavors liven up the mouth, ending with a lively and mouthwatering finish.
There's great personality here thanks to the wine's bright fruit flavors, vibrant color and penetrating balsam notes that add depth and dimension. Bright cherry, blueberry, vanilla, sweet almond and menthol notes color a wine that will definitely pair beautifully with lamb, beef and most pasta dishes. The mouthfeel is medium-bodied but firm and showcases the pure fruit characteristics of Sangiovese.
There's great purity of fruit here in the wine's sweet flavors of candied pineapple and fresh apricot balanced by mouthwatering acidity. It's intense, concentrated stuff, finishing long and sticky.
There's great richness to the nose, with a seriously decadent and robust apple-pie aroma. The palate shows a bit more balance and restraint, with ripe flavors of fig and melon fleshing out the creamy texture but staying bright thanks to lifting acidity. The evolving finish transitions from fruit to spice and finally ends on a citrus pith flavor.
There's great ripe fruit here, a wine that has both intense pepperiness and fresh acidity, speaking of terroir. While the wine is intense, it is also as crisp as possible, finally well concentrated and firm. Screwcap.
There's great spice and depth to this tribute wine in honour of Graham Joseph Beck. Intense notes of cigar box spice, black pepper, cedar bark and cocoa powder all abound in the bouquet and follow through all the way to the long close. Black fruit flavors are present, but the spice takes center stage. Firm, gripping tannins flood the mouth and linger endlessly; try from 2014 on.
There's great vibrancy on the nose of this wine, with bright scents of ripe nectarine and pineapple core, framed by a floral accent reminiscent of rose water. The mouthfeel is light and accessible, with yellow apple and lime rind flavors. Drink now.
There's grip around this wine's core of clove, plum and smoke but the lushness is muted, perhaps an indication of the tough growing year, while structure remains. Small amounts of Cabernet Sauvignon and Cabernet Franc are blended in, the whole aged in 51% new French oak.
There's hardly any oak on this wine, so what you get is pure, clean Sauvignon character. With crisp acidity, the wine brims with lemon, lime, green melon, vanilla and spice flavors, with a hint of tart gooseberry. It's totally dry.
There's hardly any tawny color to speak of here; it's actually deep red, much like a dry table wine. On the palate, candied flavors mingle with powerful berries. The finish is heavy and exceedingly long, offering flavors of coffee and burnt toast. This tawny is youthful and warm, emphasizing fruit over typical toffee and caramel characteristics.
There's hearty earthiness and darkness to this bottling, with black plum, beets, cola, rhubarb, turned earth and a light asphalt character to the nose. The palate is framed by aggressive acidity, showing flavors of dark red fruit, clove, plum skin and dried herbs.
There's immediate appeal to this wine's plum and cocoa aromas, with Syrah (11%) adding game and smoke. The flavors are fruit-forward with plenty of plushness that make it hard to resist. It doesn't seem entirely varietally correct but after the second sip all that is forgotten.
There's intensely sharp fruit character on the nose of this bottling from a single clone and block in this historic vineyard, with candied raspberry and pomegranate aromas that are leveled by Early Grey tea and pressed purple flowers. The palate is extremely lively and tightly structured, with dark boysenberry and candied raspberry flavors that rise into a minty finish.
There's intriguing precision to the nose of this bottling from Chad Melville and family. A laser-sharp line of tart elderberry, black-plum skins and black-cherry skins cut through the dark earth, tar and purple-flower elements. The palate blends approachable black raspberry, dark strawberry and muddled mulberry fruit with touches of coffee and dark cocoa.
There's just a touch of oak on this Chardonnay, but it's the grapes that star. They give brisk acidity and ripe, flashy, long hangtime mango, peach, orange, Meyer lemon and honey flavors that go on and on into a lingering finish.
There's just a touch of oak on this Chardonnay, enough to give it hints of smoke and buttered toast. The palate is dominated by flavors of tropical fruits, citrus, peaches and green apples, balanced with crisp lime-juice acidity. It's an elegant, dry Chard at a good price.
There's just a trace of color on this wine. Light aromas of citrus and herb are followed by dry-fruit flavors. The concentration seems quite dilute.
There's just not much here. The strawberry fruit is wispy thin, the acids tart, the tannins light, and the whole shebang shows only modest depth and grip.
There's just something about this 50-50 Sangiovese-Merlot blend that makes it absolutely irresistible. The fullness, the harmony, the intensity of aromas and the long, fruity persistency on the finish work together to produce one of the great modern super Tuscans.
There's lemon curd and apple in this straightforward, light Chardonnay. Cradled in oak and vanilla, it is mid-weight in both texture and body, and a good value for the price.
There's less fruit here in terms of aromas. Instead, this luminous Sauvignon delivers white stone, chopped herbs, basil and natural rubber. It has a zippy, clean mouthfeel and closes with bright acidity.
There's little going on aromatically or texturally in this thin, fairly nondescript wine.
There's little going on in this wine beyond sugary sweetness and high alcohol. There's a hint of chocolate and blackberry.
There's little if any oak on this dry Pinot Grigio, leaving the lemon, lime, peach and mineral flavors to star. It's an easy wine to drink, and with crisp acidity, stimulates the palate as a cocktail sipper.
There's loads of personality here. Verduzzo does beat to its own drum with unique aromas of pine cone, chopped peppermint, candied fruit and loads of floral lavender honey.
There's lots of acidity and green, tangy gooseberry fruit in this bone-dry Sauvignon Blanc. It's a severe wine, brittle and citrusy, but honeyed in the finish.
There's lots of acidity in this young wine, which gives it a slightly minty, prickly feeling that actually adds to its food-friendliness. With pineapple, green apple, spice and smoky oak flavors, it finishes thoroughly dry. Easy to find, with 30,000 case production.
There's lots of brisk, mouthwatering acidity in this Chardonnay. It shows clean, pure apricot, orange, tropical fruit and lime flavors, with a touch of honey and buttery oak.
There's lots of cutting acidity in this dry Merlot. It has pleasant cherry-pie flavors, but the tartness really needs rich meats and cheeses to soften it.
There's lots of espresso, roasted coffee bean and toasted wood on the nose that carry over to the palate along with black plum and vanilla. But there's not enough fruit richness to stand up to the astringent wood tannins.
There's lots of exotic Viognier character packed into this fruity, slightly sweet wine. It's powerful in peach and pineapple flavors that are so ripe, they taste like melted jelly, with a hit of alcohol.
There's lots of flavor going on here for a modest price. It starts with sharp, well-defined red fruit, tight and acidic, but interesting and nuanced. There's a pretty fair streak of vanilla, which suggests some sort of oak chip treatment, but it fills out the middle and delivers the sort of flavors that many consumers will love.
There's lots of forward raspberry, cherry and pomegranate fruit in this soft, lush wine. Oak brings an additional layer of richness. It's delicious—like toast spread with butter and jam—but a little one-dimensional. However, it's a wonderful dimension to explore now.
There's lots of fresh, green, crunchy fruit and berry flavor in this dry young wine. In this cool vintage, the wine shows zesty flavors of gooseberries, spiced melons and limes, with a touch of feline essence.
There's lots of fresh, savory raspberry and cherry jam fruit in this Zin. Marked by good acids and tannins, with a dry finish, it's a fine wine to drink now
There's lots of good varietal character in this pleasant wine. It has correct flavors of blackcurrants, olives and herbs, and is wrapped in delicately soft tannins. The finish is dry and fruity. Not a lot of stuffing going on, but will be nice with roast beef.
There's lots of grapefruit and kiwi flavor here, as well as a touch of creme brûlée. High toned in style, it has a rounded body, along with a suggestion of herbs. The finish is long and satisfying.
There's lots of lush Cabernet Sauvignon character in this smooth Bordeaux blend. It has the all-important quality of impeccable texture, as soft as velvet, yet firm in minerals. With about one-third Cabernet Franc, it shows flavors ranging from cherries and currants to sweet cassis liqueur, with a complex veneer of new French oak. Beautiful to drink now, and it should age effortlessly for the next 10 years.
There's lots of mouthwatering acidity in this bone-dry Pinot Noir, with an ample supply of ripe fruit in the form of raspberries and cherries. There's also something wonderfully earthy, like roasted mushrooms splashed with balsamic and tamari sauce. The cool 2010 vintage was kind to Bacigalupi Vineyard, which can produce overripe wines in hot years.
There's lots of mouthwatering acidity in this Chard, but it's also jammy with simple apricot, orange, peach and oak flavors. The result is like a Lifesaver candy, a little bit sweet and sour.
There's lots of rich blackberry, chocolate and currant flavor in this smooth, 100% varietal Cabernet. The tannin-acid balance is fine, giving the wine rich interest. Ready to drink now.
There's lots of rich Chardonnay character in this affordable wine. It's rich with vanilla, buttered toast, honey, orange and pineapple-jam flavors, with brisk acidity providing balance. Great price for a Chard this good.
There's lots of rich, jammy blackberry, cherry and oak flavor in this Merlot, with a gentle scour of firm tannins. It's not an ager, but offers plenty of upfront pleasure for drinking now.
There's lots of rich, ripe blackberry and cherry jam, dark chocolate and cassis liqueur flavor in this dry, stylish Cabernet. While it's a little on the direct side, and is not an ager, it's a fine value, showing real Napa sophistication.
There's lots of ripe berry, chocolate, mint and spice flavors in this smoothly tannic wine with hints of sugar cookie. The blend is Merlot, Zinfandel and Petite Sirah. Drink now.
There's lots of ripe fruit in this rich Chardonnay. It brims with apricots, peaches, mangoes and limes, brightened with crisp acidity and enhanced with the buttered toast of oak. Drink up.
There's lots of ripe raspberry and cherry fruit in this Pinot, with a rich touch of smoky oak and vanilla. It's nice and light in the mouth, with brisk, mouthwatering acidity. A great wine for the price that's ready to drink now.
There's lots of ripe, jammy blackberry and cherry fruits in this Petit Verdot-based blend. It's dry, robust, spicy and a little rustic. Drink it now with pizza or a burger.
There's lots of ripe, pure fruit in this wine, suggesting sour cherry candy, cranberries and red licorice. Texturally, it's softly silky, and the finish is dry. High alcohol shows up on the finish as a not unpleasant jalapeño-like warmth.
There's lots of satisfyingly rich fruit in this smooth, soft 100% Cabernet Sauvignon. Brims with the essence of blackberries and black cherries, with sweet toasty oak and some heat from alcohol. It's a decadently appealing wine to drink over the next few years.
There's lots of smoothness to this Cabernet. It's at its best now, showing delicious layers of black currants, anise and sandalwood, wrapped into firm but supple tannins. Gets an extra point for fanciness.
There's lots of soft, delicious chocolate, blackberry jam and red currant flavors in this Cabernet. The wine is fully aged, to judge by the jamminess, but it still retains some tough tannins. Drink up.
There's lots of spicy richness in this slightly sweet Sauvignon Blanc. With zesty acidity, its flavors veer toward pineapples, limes, melons and vanilla. This should be versatile with all kinds of foods.
There's lots of sweet oak in this wine, with dominant flavors of buttered toast, buttered popcorn and vanilla. Underneath there's some nice apricot and tangerine fruit.
There's lots of sweet, smoky oak on this Chardonnay, with caramel and buttered toast flavors, but the underlying fruit is so massive, it easily handles that weight. Explodes in ripe pineapple and peach jam flavors, balanced with crisp acidity, like a squirt of lime. A really good wine for drinking now with serious fare.
There's lots of sweetness in this polished wine, with pretty orange, peach, vanilla and honeysuckle flavors. It would benefit from greater acidity, though, as it's a bit soft.
There's lots of upfront blackberry, currant and cherry fruit in this Syrah, along with savory, meaty notes of sweet bacon and charred meat. With complex tannins but fairly soft acidity, it's an ambitious, delicious wine.
There's lots of upfront raspberry and cherry sour-candy fruit flavors in this lush, oaky Pinot. It's a bit one-dimensional and scoury, but fine for everyday purposes. Drink up.
There's lots of vitality to this Cab, which was blended with Petite Sirah, Merlot and Malbec. It's complex on the palate with a spectrum of flavors ranging from blackberries and cherries to herbs and mushrooms. It's silky in texture and thoroughly dry in style. Drink now–2015.
There's lots of youthful, jammy fruit and rich tannins in this Syrah. But then it turns hot with alcohol, and the finish is overripe and raisiny. Your best bet is to drink it soon with stews and barbecue.
There's lots of zesty acidity in this ripe, forward Chardonnay. It features fruity flavors of oranges and apricots, with a touch of oak that lends a buttered toast note.
There's lots of zesty acidity in this wine. Reviewed in March, it still had a spritz on the palate, although by the time of general release it should mellow out. It will still be a zingy wine, clean and almost dry with orange, peach, mango and honeysuckle flavors.
There's lots of zesty lemon on nose and palate; all that freshness is buffered by a textural and super-savory element on the midpalate. This balanced wine delivers quietly but convincingly.
There's lots of zing in this lush, fresh wine with ripe pineapple, melon and peach aromas. Tart tangerine notes meld gorgeously with a bitter lime peel finish, giving added complexity to this intensely concentrated although not quite “dry” Riesling.
There's lots to admire in this well-ripened, elegant dinner wine. It has aromas of green olives, white chocolate, and plums, with a waft of smoky oak, while the flavors are spicy and fruity. Bone-dry, it's richly tannic and complex, with depth and interest.
There's lots to like about this cool-climate Chardonnay, from the ripe pineapple, kiwi and lime flavors to the rich touch of lees and vanilla. It has a sharp cut of acidity that's almost Champagne-like, and calls for extremely rich fare to balance. Try with shrimp risotto.
There's lots to like about this wine, from its soft tannins and floral opening aromas to its spicy layers and integrated tannins. But at 16.5% alcohol, it's a crazy big wine, which makes it a difficult wine to pair with food or enjoy over a night without regrets in the morning.
There's lots to like in this affordable Merlot, and it's not just the fantastic label of a young, beautiful Marilyn Monroe. The wine itself is dry and firm in tannins, with blackberry and chocolate-covered raisin flavors. The alcohol is a refreshingly low 12.5% by volume. A great accomplishment. Production was 4,000 cases.
There's lots to like in this affordable Zin. It's robust and juicy with ripe blackberry, cherry, cocoa, black pepper and sandalwood flavors that finish slightly sweet. Nice with pizza, burgers or beef tacos.
There's lots to like in this interestingly textured Pinot Noir. It's dry and silky and has a bite of tannins that longs to dig into a grilled steak or lamb chop. The cherry fruit flavors are enriched with smoky oak. It seems best now and over the next few years.
There's lots to like in this Pinot Noir, which is a blend of fine vineyards throughout the appellation. It's dry, silky and tart, with flavors of wild cherry, cranberry, softened cola, sautéed mushroom and new oak. Give it a bit of decanting.
There's lots to like in this soft, simple Petite Sirah. It shows the variety's full-bodied tannins, and its flavors of blackberry and cherry jam are ripe and juicy.
There's lots to like in this Syrah. Although it's severely tannic, it has fine blackberry jam, cola and plum flavors, brightened with brisk acidity and enriched with smoky oak. It doesn't seem like an ager, so enjoy now with beef.
There's lovely vibrancy to the nose of this bottling, with tangy cranberry, hibiscus and strawberry aromas, yet those are deftly cut by peppercorns, brown spice and turned earth. The mouthfeel is engagingly peppery, with spicy bay leaf and thyme herbs, a touch of cured Kalamata olives and an underlying, underripe raspberry and cranberry fruit base.
There's magic in this 65% Petit Verdot and 35% Sangiovese combination. This shows concentrated cherry and kirsch aromas, touches of shiitake and porcini mushrooms and plenty of turned, wet earth aromas. The palate, framed by chalky tannins, offers more mushrooms and truffles in a black cherry-chocolate gravy, proving quite luxurious and interesting at once.
There's magic up in Hank Beckmeyer's hills. The Suma Kaw Vineyard in the Sierra Foothills is a prized source for Rhône varieties, where the Mourvèdre typically gets blended in with Syrah, but not here, where it is given room to exude fresh, bright, earthy tones amid an intensity of raspberry, strawberry and just-ripe cherry. A hint of leather surfaces on the finish.
There's matchstick to the nose along with aromas of lychee and tropical fruits. This is a bit heavy and creamy on the tongue, with sweet, lightly grassy flavors of melon and citrus.
There's meaty leather and sizable tannin in this mountain-grown Malbec, from an Atlas Peak vineyard sought after for many types of red grapes. Time in bottle has served it well, the bolder aspects and jammy blackberry and blueberry fruit softened by balanced acidity.
There's menthol on the nose of this light-bodied, unfussy red, memorable for its big, drying tannin and oak. Savory fruit is accompanied by a taste of soy.
There's more good to this rough and rugged varietal than there is bad. It's hugely fruity, perfectly ripe, colorful and full of cola, coffee, black fruit, rubber and length. It'll definitely last in a cellar, and that can only help soften the punishing tannins and mouthfeel that dominate the current state.
There's more meatiness, olive and wood to the nose than fruit aromas, and the palate is plump and a touch syrupy. Blackberry is the lead flavor, with oaky char and mint playing major roles. A resiny finish is chunky and a bit hot.
There's more rhubarb and bramble here than we prefer from a young, everyday Malbec, and thus the bouquet is austere and only skin deep. As might be expected given the aromas, the palate is limited to herbal, lightly pickled red fruit, while the finish is quick and offers some lasting chocolate. Decent wine, but that's as far as it goes.
There's more structure and power here with aromas that recall yellow flowers, pear and melon. In the mouth, the wine has delicate mineral tones and piquant freshness on the finish that leaves a fresh, spicy impression.
There's more than a little residual sugar in this soft, sensual Zin, but the wine handles its sweetness well. It's terrifically ripe in blackberry, mulberry, boysenberry and other rustic berry flavors, with lots of spices and vanilla. Drink now.
There's more than a whiff of eucalyptus, olive and herb aromas on the nose, but there's also a dry berry hint underneath. It hits with hard acids and tannins but settles, while cherry and plum flavors come across herbal and dry. A sinewy blend of 50% Syrah, 30% Carignan and 20% Malbec.
There's more to this wine than just citrus and grass. On the nose it's floral and nutty, with a hint of ginger. The palate shows more nuttiness alongside waxy lemon, herbs and with some textural weight. Sip with Southeast Asian cuisine.
There's much to enjoy in this unusual blend of Syrah, Merlot, Grenache, Cabernet Franc and Pinot Noir. It generally works, with fruit-focused notes of raspberries and plum accented by barrel spices of clove and toffee. The flavors are tart, tangy and precise, with chewy tannins providing the frame.
There's much to enjoy with this wine's aromas of vanilla, coffee, baking spices, raspberry and green wood. The sweet flavors show cranberry-like tartness and grainy tannins.
There's much to like in this wine's notes of cocoa and cherry, with the barrel spices bringing a sense of confection. The flavors are appealing but the tannins bring a slight feel of gruffness that holds it back.
There's never more than a barrel of this outstanding wine to go around, but it's well worth hunting down. Powerful and lush, it's got a silky, voluptuously fruity mouthfeel. Candied citrus and apple pie come to mind, as the flavors continue rushing through, finishing with a spicy lift and a whiff of menthol.
There's nice restraint on the nose of this judiciously priced bottling by the Delicato group, with lemon-lime citrus and slightly green apple flesh on the nose. The wine is strongly textural once sipped, with sour apple, lime peel and riper stone fruit in the background, finishing grippy and clean.
There's no bones about the use of oak in this wine, which spent nine months enjoying the cradling effects of a good barrel, the majority French and 25% American. Ample fragrances of lemon and lime infuse the well-balanced wine that is also marked by crisp minerality, cinnamon toast and pear.
There's no denying that this is a heavily oaked Rioja with toast, resin, vanilla and cheesy aromas alongside fully ripe blackberry and prune notes. There's energy to the palate, while previously mentioned heavy oak spawns flavors of vanilla and spice to go with berry fruit. A mouth-coating, woody finish stands out on this compartmentalized Tempranillo-led blend. Drink through 2023.
There's no denying the concentration of this full-bodied, lavishly textured wine. It pulses with ripe blackberry and boysenberry from the aroma through the flavors and into the lingering finish. Delicious new American oak flavors lend complexity without overwhelming the taste of the grapes.
There's no denying the fact that this smells stalky and burnt, with leathery fruit aromas. In the mouth, it's choppy, with scratchy acidity leading to a loud flavor profile with stalky berry, raisin and stewed flavors. Heat and additional roasted notes drive the finish on this Malbec.
There's no denying the intensity of this 60-40 blend, but could we dial up the ripeness just a little bit? This is tart almost to the point of sourness, with lemony flavors that last a good long time. Pair it with raw shellfish for best effect.
There's no denying the wine's core strengths, which start with the bouquet's campfire and prune qualities and extend onto the palate, where peppy raspberry and plum flavors take over. This is a complete, stylish Rioja that's about halfway through the aging process. It's still juicy and agile, with licorice and raisin notes adding some sweetness. Drink now–2016.
There's no denying the wine's power and intensity. It's concentrated like a cement block, with richness, plummy aromas, sweetness and char. But it's also candied and ultrarich in the mouth, with syrupy flavors of berry extract, cola and chocolate. A heavy wine that shows every ounce of its 15.5% alcohol. Ultimately it's more sweet and powerful than it is precise. Drink now through 2013.
There's no denying the wine's raisiny ripeness; it's confirmed via Sherry/Port aromas and black plum/baked fruit flavors. But it's not simply a heavyweight on its last legs. To the contrary, the wine delivers a jolt of core intensity and finishing notes of spicy black pepper and licorice. Drink right away.
There's no denying this wine's appeal with its aromas and flavors of dark fruit, café au lait, earth and herbs. It's restrained yet flavorful, with a lingering, coffee-filled finish.
There's no denying this wine's force. It's 15% ABV but balanced, with roasted berry, leather, toasty oak, graphite and prune aromas. The palate feels full, flush and without gaps, while flavors of blackberry, cassis, chocolate and spice finish exceedingly smooth, with loamy notes and leftover spice. Drink through 2020.
There's no denying this wine's green character, which blends with aromas of hay, red berry and scratchiness. On the palate, it feels a bit syrupy, countered by acidity. It tastes savory, with sweet, chocolaty and barbecued flavors. It turns oakier on the finish.
There's no denying this wine's greenness: It's draped all over the nose, palate and finish. But that doesn't mean it's not a classy, structured, tangy wine with length and clarity. It's a food wine for sure, with pickled, briny notes on the finish. Drink with ceviche, crudo and raw oysters.
There's no denying this wine's stalky, oily aromas. In the mouth, this blend of Roussanne, Marsanne and Viognier is chunky, with flavors that follow suit: the palate is bitter, slightly oxidized and melony. For $40, not much is clicking here.
There's no disrespect to say this Cabernet is fun to drink. It is, for the soft, charmingly interesting mouthfeel and rich, sweetly forward blackberry, cherry, chocolate, cassis, anise and oak flavors. Few Cabernets in the world get this ripe and exotic. Enjoy it now.
There's no doubt that this is an exceptionally ripe, delicious Pinot Noir. It's rich in black cherry pie and red currant flavors that sink in deep and last into a long, spicy finish. Brisk acidity and dusty tannins provide fortunate balance. Good as it is now, you might want to age it for six years and see what it does.
There's no doubt this estate-grown wine is at first funky on the nose, a mix of forest, mint and farmhouse cheese. It develops in the glass to embrace its quirks, complementing them with vibrant acidity, ripe texture, and hints of orange, rhubarb and spicy clove.
There's no doubt this is 100-percent Petite Sirah, full of dark plummy fruit and an earthy element that's close to mushrooms and dirt. Aged over two years in French oak the wine even has a slight hint of game and caramel. The tannins are soft but ample.
There's no doubting this is a rich wine. It's flamboyant in jammy cherry, boysenberry and cola flavors, while oak adds pronounced char and vanilla. It's the most expensive wine ever released by the winery, but tasty as it is, it's sweet and simple. Tasted four times.
There's no drop-off in this wine from the excellent 2005. Expect blackberry, cassis and dry balsam wood/cedar aromas. The palate is lush and chewy, but also vital and lively. Toasty, dark berry flavors get a softening of vanilla on the finish. A winner to drink now through 2013.
There's no escaping the asparagus and canned bean aromas that consume the bouquet, but those scents do fade after a while and the nose eventually leads to flavors of lime, white peach and citrus. The zest and balance are good, and the vegetal character becomes less austere with time; but all along the way the wine carries that love-it-or-hate-it snap of green.
There's no escaping the wine's funky, leathery aromas that settle on moss and earth. Familiar plum and berry flavors have a touch of stem in the mix, while the finish is full, medicinal and anchored by mildly bitter tannins. Not bad but tastes and feels a little roasted and rough.
There's no hiding the 24 months in French oak this Zin spent after growing up in an organic and dry-farmed vineyard. Medium to heavyweight it's all about ripe strawberry and blackberry, sweet to the point of being in a pie, rounded out by graham cracker and a fine fruit liqueur.
There's no Merlot in California that's richer or more decadent than this. The flavors of cherry pie filling, cassis, red currants, chocolate, licorice and smoky oak are totally delicious. Granted, the wine is a little soft, with a melted texture, and classicists will complain it's made in the International style. They're missing out on a real hedonistic pleasure.
There's no mistaking that this wine comes from The Rocks District, with its perfumed aromas of grilled asparagus, peat, dried herb and minerally, earthy funk. Ripe fruit, earth, gravel and savory flavors meld on the palate, which shows impressive concentration and depth as well as outrageous length on the close.
There's no mistaking the grape in this spiced and peppery wine. Candy-shop aromas and bergamot flavors go together with a light acidity to create a wine that's drinkable now.
There's no mistaking the high sweet spice character of the Traminer grape in this crisp, fresh aperitif-style wine. While the acidity is low, there is freshness from mandarin orange and lychee flavors. Screwcap.
There's no mistaking the variety here, with its attention-getting aromas of flowers, mandarin orange and ripe peach, along with lime-zest accents. It drinks off dry, with a plentiful, rich, flavorful palate. There's loads of enjoyment to be had.
There's no mistaking the variety here, with its notes of red chili pepper and green pepper along with snuffed-out cigar. The palate is broad and generous but still shows elegance, with its cherry and spice flavors. It's an intriguing example of the variety.
There's no mistaking the variety with this wine's aromas of dried and fresh savory herbs, poblano, coffee, dark chocolate and cherry, accented by earthy undertones. The palate is deft while showing good depth of flavor and persistence.
There's no mistaking the variety with this wine's aromas of herbs, dried tobacco, coffee, flowers and cherry. It dazzles with its supple feel and exquisitely balanced cherry flavors that carry off into the distance.
There's no mistaking the variety, with aromas of sarsaparilla, underbrush and cherry, though a rubber-tire note provides some distraction. The cherry, strawberry and cranberry flavors show good concentration, though they seem a bit clunky at times.
There's no mistaking the variety, with its generous notes of herb, cherry and blueberry. The flavors are full and lush and full, with lightly grainy tannins backing them up.
There's no mistaking the variety, with plentiful aromas of fresh herb and cherry alongside vanilla and light barrel accents. The dark fruit flavors are supple with a mesmerizing texture and an exquisite balance that extends through the coffee-filled finish. The attention to detail throughout is impressive, especially for a wine at this price.
There's no mistaking the variety, with the hallmark aromas of jalapeño pepper, cayenne and herbs. The ample cherry flavors are sweet, with the tannins bringing some graininess.
There's no new oak used for this wine, but the wine still shows a slightly smoky tinge to its aromas, while the flavors of honey, almond and tangerine are bold and expansive. Finishes long, with a minerally edge.
There's no oak at all on this savory young Sauvignon Blanc, which delivers its richness directly to the palate, undiluted. Those flavors are of green fruits: melons, apples, limes and the slightly sour, flowery tang of gooseberries. Fine acidity makes it all brisk and mouthwatering. An outstanding Sauvignon Blanc for today's ethnic fare, at a great price.
There's no oak in this Sauvignon Blanc. It's bone dry and shows crisp acidity. The citrus and gooseberry flavors are green with whiffs of ammonia.
There's no oak influence to be found on this wine with its notes of plum, green pepper and raspberry. It's off dry, with chalky tannins.
There's no oak on this Chardonnay, but you won't miss it at all. It's so decadent in long hangtime pineapple, tangerine, mango and spice flavors, superripe and just delicious. The alcohol is fairly high, but that's the price of all this richness.
There's no oak on this crisp, young wine, so all you taste is the pure fruit. It's a little sweet, with residual sugar of 1.9% that gives it a honeyed edge, but the acidity is quite high and balancing. Flavorwise, it's all about wildflowers, pears, passionfruit, vanilla and cinnamon spice.
There's no oak on this delightfully dry wine, although you'd never know it from the rich streak of vanilla and smoky butter that accompanies the orange, apricot, lime and honey flavors. It's a brilliant success, bright and zesty in acidity, and one of the most satisfying Pinot Gris on the market.
There's no oak on this simple Sauvignon Blanc. It's made in a softer style, which makes the apricot, orange and lime flavors taste riper than they really are.
There's no oak on this Viognier, so the fruit stands out, and what fruit it is. Superripe in pineapples, honey, mangoes, guavas and Asian pears, with crisp, citrusy acidity that makes it vibrant and clean, if a little direct. Drink now.
There's no oak on this wine, but it sure doesn't lack in richness. Offers a blast of lemons, limes, pineapples, honeysuckle flowers, vanilla and smoky butter, brightened with crisp acidity. The grapes come from Yountville.
There's no oak on this wine, which allows fruit to take front and center. It's rich with apricots, lemons, vanilla bean and white pepper, but balanced with acidity and a fresh grassy note. It's priced expensively for a California Albariño, but the wine is dry, sophisticated and elegant.
There's no other area this blend of Cabernet Sauvignon (84%) and Merlot could come from than The Rocks. Wafting aromas of earth, mineral, green leaves and funk accent the variety's dried herb. It's soft in feel with elegant tannins and abundant savory flavors, simultaneously distinctive and delicious.
There's no other way to put it: Perdriel from Norton is one of Argentina's best high-end blends. It's rich and extracted, but still carries that just-right mix of preserving acidity, structured tannins and dynamite fruit. Opens with chocolate and berry marmalade, and then effortlessly transitions to flavors of cassis, blackberry and fudge. Touches of prune, leather and coffee grace the meaty, substantive finish. 500 cases made.
There's no other wine like this in the world, and it won't appeal to everyone. Anfora is matured in ceramic amphorae for seven months in a throwback to ancient winemaking techniques to achieve a deep golden color and penetrating aromas of resin, caramel, chestnut honey and cola. The firmstructure could match that of a mature red and the wine imparts resinous, almost syrupy density.
There's no question about the huge richness of this wine—it is there from the initial aroma. It is smooth, totally voluptuous, immediately appealing. The flavors are of the sweetest runny honey, matched with acidity to emphasize the ripe peach and dried apricot flavors.
There's no question about the variety, with its jazzy aromas of raspberries, blackberries and graphite that lead to plump plush layered fruit flavors. It brings an unabashed sense of deliciousness, with a finish that won't quit.
There's no question of the variety of this wine with its notes of raspberry jam, plum and herbs. It's full bodied with a mixture of fruit and spice flavors, running hot on the finish.
There's no questioning how rich and delicious this Cabernet is. It's dazzling in ripe blackberry jam and cocoa flavors, with riper, more concentrated black currants, as well as plenty of toasty new oak. In the dark fruits and superb tannins, as well as the overall balance, the wine defines Oakville Cabernet. Ready to drink now and over the next 6–8 years.
There's no shortage of black-fruit aromas on the nose. However, the palate is bumpy and jagged in feel, with hard-driving black currant, wild blackberry and licorice flavors. A shearing finish with punchy acidity is not congruent with the rest of the wine.
There's no shortage of funky wildness to the nose: leather, juniper and rubbery berry scents are all accounted for. The palate carries minimal tannic grip, while flavors of herbal berry fruits rekindle the juniper from the nose, leaving an herbal aftertaste.
There's no shortage of heavily charred oak, and early on it may seem a bit mulchy and leathery. But as it knits together and the fruit rises, you'll see that there's a compact, serious wine laying in wait. Flavors of blackberry, licorice and herbs are authentic and powerful. Clacky tannins make food almost mandatory.
There's no shortage of ripe aromas: leather, berries and aged cheese. Yet the palate is quite sharp, with searing acidity sitting on top of red-berry flavors. This wine has unlimited aging potential, but will it ever taste great? That remains to be seen.
There's no shortage of ripeness in this single-vineyard, somewhat hot and wild Toro. The nose is all spice, heat and simmering black fruit, and that's backed by a brooding, heaviy concentrated palate. Teetering on the precipice of overripe, this wine needs all the air and patience you can give it to muster elegance to match its power.
There's no shortage of spice in this value Minervois, with strong notes of pepper and garrigue herbs backed by notes of orange rind, red cherry and young raspberry. Medium-light in the mouth with moderate acidity and soft tannins; drink up now.
There's not a great quantity of Pinot Noir in Long Island, but McCall's is consistently one of the region's best producers of it. The Hillside Corchaug Estate is particularly refined, offering loads of ripe cherry and berry flavors calibrated neatly by zesty acidity and savory herb and smoke notes. It's supple and mouth-filling, finishing on a long, delicately tannic note. Drinks well now but should hold nicely through 2025.
There's not a lot of action on the nose of this wine, which instead shows red cherry, slate and a tiny pinch of allspice. There's turned earth, red berries and a juniper-powered herbal twist on the palate.
There's not a lot of embellishment on this steely, tightly structured Chardonnay but its transparency is quite enthralling. The palate is bracing and mineral, offering zesty lemon and green apple flavors that seem to build in concentration and density in the mouth. The finish is long and saline.
There's not a lot of old-vine Grenache in California, so this Horse & Plow selection made from Testa Vineyard fruit is worth the hunt. It's a bright, food-friendly wine, and it offers light layers of raspberry and violet flavors.
There's not a ton of assertive character to this wine aside from its gripping tannins and firm structure. The fruit is faint and shy, with notes of dark berries, black tea and licorice spice hiding in the background. Open well in advance, give it a good decant, or try cellaring for another couple of years before drinking.
There's not a ton of intensity to the bouquet of this wine, but some serious sniffing can coax out suggestions of red apple and white florals. The mouth offers a bit more by way of full, juicy cantaloupe and grapefruit supreme flavors. Fresh and easy; drink now.
There's not a whole lot going on in this basic Pinot Noir, but it does get the idea across of silkiness, dryness, tartness and light-hearted cherry and pomegranate fruit flavors.
There's not much Chardonnay grown on Howell Mountain, but here's one to check out. It has an unusually pungent earthiness, leading to rich flavors of yellow apricots, lemon tart and kumquats, with a complex touch of mushroom. Bone dry and crisp, it should develop bottle complexities over the next 5–6 years.
There's not much going on here beyond lots of smoky, caramelized oak and some easy peach and citrus flavors. A touch of unripeness is also found. Chardonnnay has not been ZD's strong suit, and still isn't.
There's not much going on with this soft Moscato except for white sugar and vanilla bean flavors, and only hints of oranges and tropical fruits.
There's not much intensity here but this simple Grigio works just fine for informal occasions. Aromas include honey, stone fruit and citrus and the wine offers a fresh, lean texture accented by zesty crispness.
There's not much overt fruit on the nose of this wine, which instead shows plenty of papilla chile and bell-pepper elements. The body is light and peppery, proving easy to sip with red fruit and peppercorns, leading into a vanilla-kissed finish.
There's not much point in making a reserve-style wine if the barrels are subpar. Aggressive menthol and sappy green-barrel aromas and flavors dominate this wine. There's good weight and texture, just not much in the way of vinous flavor.
There's not much pulp or grit here, but this easygoing (and well-priced) Chardonnay does offer distant aromas of stone fruit and honey. Citrus flavors and sharp acidity best describe the mouthfeel.
There's not much richness to the peach and orange flavors in this Chardonnay. But it's nicely dry and crisp in acidity, which lends it a sort of clean elegance.
There's not much Riesling left in the Napa Valley so this is a rare find, a dry, crisp white bursting in aromas of citrus and flowers, balanced and completely refreshing. A touch of honey and lychee linger on the finish. Serve cold with spicy carnitas.
There's not much Sauvignon Blanc grown in this cool region of the Russian River Valley, which makes this bottling a curiosity. It has excellent acidity and is flavorful in Meyer lemon, lime, vanilla and honeysuckle flower flavors, but is a little too sweet to earn a higher score.
There's not much that makes this stand out as a Pinot, except for an unusual sour note atop otherwise blandness and lack of structure.
There's not much to this light-bodied Merlot, its soft dark cherry, vanilla and plum flavors muted and hard to make out. From a San Francisco-based vintner making wines from around the world, including Bordeaux and South Australia, it sources Merlot from both Rutherford and Oakville.
There's not too much fruit going on here; the aromas and flavors tend more towards caramel, vanilla and cinnamon, with just a faint lemon tone as a backdrop. After a kiss of softness on the palate, this wine finishes with mouthwatering crispness. Though impressive, this wine is a bit disjointed and could use a few years to integrate.
There's nothing at all French about this Cab. It could only come from California, with its jammy, soft black cherry and chocolate flavors.
There's nothing elegant about this Cabernet, but it does score high on the deliciousness scale. Shows Dry Creek's rustic tannin structure, with a scoury mouthfeel, but the blackberry, blueberry and currant flavors, which are accented with smoky oak, are incredible. Drink it over the next few years, and watch it change as it breathes in the glass.
There's nothing flashy about this dry, delicately framed Riesling. It's quietly elegant, focused on pristine lemon and lime flavors, along with bitter citrus pith on the finish.
There's nothing not to like about this affordable Spanish bubbly. The nose is a little candied and shy, but it's pleasant overall. The palate foams a bit more than a stately Cava might, but the flavors of pear, apple and grapefruit are honest. Fresh yet soft, simple and easygoing.
There's nothing shy about this red, which is robust, earthy and forcefully tannic. It's a rough-and-tumble red with hearty black cherry, charred wood and truffled chocolate. Big flavors, and big tannins are ready for a big cut of beef.
There's nothing shy about this Zinfandel. A kick in the teeth, this exudes the concentrated fruit of Sonoma County's Rockpile area. It has hard tannins, and it's front-loaded with currant, licorice and tobacco flavors. Pair this with intensely-flavored, spicy grilled meats.
There's nothing special about this Syrah. It's not only soft and semisweet, it's thin in fruit, with watered down blackberry jelly flavors.
There's nothing subtle about the powerful elderflower, jasmine tea and ripe melon aromas that perfume this heady Riesling. It's made in a ripe, off-dry style but finishes surprisingly dry. An interesting wine, but the aromatics may be a bit dizzying.
There's nothing subtle about this blush wine made from Zinfandel. It was barrel fermented and barrel aged for 15 months, giving it a full-bodied mouthfeel and even some dusty tannins, and it has robust flavors of cherries, cola, beef jerky and licorice. But it's dry and crisp and is something different.
There's nothing subtle about this wine, which layers tropical fruit and pecan aromas over flavors of buttered nuts and citrus. Turns lemony on the finish. The intense flavors are all powered by an undercurrent of gravelly nuttiness.
There's nothing to dislike about the 30th anniversary release of this iconic Australian wine—only the price is hard to swallow. Cedar, earth and mint frame the nose, while the dark-fruit and rich cola flavors ease across the palate in a wave of creamy tannins. It even firms up a little on the finish; could age until 2020.
There's nothing too tricky about this dilute, mealy smelling Sauvignon Blanc that's blended with 10% Carmenère for a reason we can't explain. With drawing white-grape tannins, this tastes green and citrusy, with a scallion note to the finish.
There's nothing wrong with this value-priced blend of Grenache, Tempranillo, Syrah and Cabernet. Yes, it's probably on the generic side of the fence; but given that the berry and cherry flavors are forward, clean and bright, one shouldn't complain. Snappy, with just a hint of coconut and mocha on the finish.
There's nothing wrong with this wine, which represents a solid first foray into the American market by this family-owned producer. Mint, vanilla and red berries mingle easily on the nose, while the palate offers medium to full body and a creamy texture. Drink now–2025.
There's pineapple and sharp dill on the nose of this wine from a Gilroy-based producer. Once sipped, apple cider and a tinge of petrol flavors emerge.
There's plenty of appeal to the aromas, with notes of toast, spice and peach. The palate offers sweet, lightly creamy-feeling stone and tropical-fruit flavors that convey balance. The barrel influence (new 500L puncheon) is there but doesn't get in the way.
There's plenty of appeal to this well-priced wine with its aromas of flowers, pear and ice tea. It drinks off dry, with the flavor concentration lighter in style.
There's plenty of berry fruit on the nose of this Ribera red. The palate feels fresh and acidic, with a mild streak of softer, buttery oak. Flavors of crisp plum and cassis are sharpened by said acidity yet smoothed out by oaky vanilla on the finish.
There's plenty of cherry pie, red currant, mushroom and sandalwood flavor in this dry Cab Franc, which was blended with a little Petit Verdot, Cabernet Sauvignon and Merlot for complexity. It feels stylish, yet there's a tough, astringent mouthfeel that seems unlikely ever to go away.
There's plenty of dark chocolate and full-throttled blueberry fruit in this Petite Sirah from a producer with a longstanding history with the grape. Subtle yet chewy black pepper plays on the palate, finishing in a waft of smoke.
There's plenty of earthiness to this wine. Tart cherry and cranberry lead the way on the palate, amidst dense, rich tannins and plenty of oak. The acidity is most prominent on the midpalate.
There's plenty of freshly squeezed lemon and apple flavor in this crisp, racy wine. Behind the honey and petrol aromas, however, there's a slightly industrial, rubbery note lingering in the backdrop. Nice tart acidity finishes with a hint of sour apple candy on the palate.
There's plenty of marmalade and preserved-peach sweetness here, but it's calibrated deftly by pulsating acidity on the midpalate. It's delicate and dancing in mouthfeel, but the stalwart finish impresses. Drink now through 2019.
There's plenty of nuance and detail on this concrete-aged wine, with its baked apple and spice aromas and flavors. It shows a fine sense of elegance and balance.
There's plenty of nuance on this wine's aromas and flavors of café au lait, herb, dark cherry, plum and barrel spice. The balance is pitch-perfect with a light grip of tannins that need some time in the cellar to soften.
There's plenty of nuance to enjoy, with aromas of exotic spice, flowers, raspberry, orange peel and huckleberry, showing more on each swirl. The palate is polished and flavorful, showing a masterful touch.
There's plenty of oak to this solid, peppery Merlot that's also a touch green. The cassis and cherry fruit that drives the palate is healthy and sturdy, while the finish features some tight-grained oak and firm enough tannins. Maybe too much oak given the fruit quality.
There's plenty of peppy, primary raspberry and cherry flavors here, but they're layered amindst hints of bramble, earth, mushroom and beets. This is an elegant, intensely Old-World Pinot but with New-World ripeness to boot. Spry and vibrantly acidic, it finishes with a fringe of fine-grained, firm tannins.
There's plenty of pop to this bright, tight versatile red. Pretty full-fruited aromas rise up along with earth, leather and spice. The lively palate races with blackberry, and the finish is satisfyingly long and clean as a whistle. Youth should be served here; drinking this Sangiovese now is the way to go.
There's plenty of ripe berry-cherry fruit, fine acids and big tannins on this Cab, but it just doesn't have the stuffing for the long haul. It is, however, a satisfying Cabernet, offering lots of elegance for drinking now and over the next few years.
There's plenty of ripe blackberry and cherry flavor, as well as exotic spice and toasty oak notes on this expensive Cabernet Sauvignon-based blend. Overripe, raisinated notes lend a touch of bitterness and high alcohol makes it finish a tad hot.
There's plenty of ripe blackberry and cherry here, along with a heady dose of vanilla and spice, but also darker, earthier tones of forest floor and mulch that linger on the nose. The palate is fresh and crisp though, framed by fine, firm tannins and brisk acidity. It finishes with a tang.
There's plenty of ripe pie-filling fruit flavor in this dry wine. Cherries, blackberries, boysenberries and all sorts of other red fruits and berries mingle with melted chocolate, licorice and peppery spice. Turns a bit hot on the finish.
There's plenty of ripe, fleshy red fruit on the nose and palate of this red, accented by hints of black pepper and fresh green herb. Soft and easy drinking, it has gentle acidity and tannins.
There's plenty of ripe, sweet pineapple, orange and lime flavors in this wine, which is brightened by crisp acidity. It tastes a little on the sweet side, but feels sophisticated.
There's plenty of ripeness in the red plum and cherry on the nose and palate of this everyday Finger Lakes Cab, but it's a little dusty and tired overall, with hints of tomato sauce.
There's plenty of size, sweetness and fruit on the nose. It feels rich and ripe, with an exemplary weight-to-acid ratio, and it tastes juicy, fruity and friendly, with notes of black licorice and dark chocolate on the finish. A wine that properly blends Malbec's sweet and sultry sides.
There's plenty of toasty oak flavor (the wine spent 27 months in barrel) along with pretty raspberry and cherry fruit. Dark notes come in with the tannins—smoke and char, along with a coconut kick to the finish.
There's plenty of tropical fruit, white peach, green apple and mineral sensations in this savory wine. The round, juicy palate is supported by fresh acidity that gives it a clean, quenching finish.
There's plenty of vanillin and cedary oak in this wine, but it's easily balanced by impressive levels of cassis and blackberry fruit. The texture in the mouth is creamy and supple, and the finish is long and vanilla-laden but silky, without any harsh wood tannins. The blend is 89% Cabernet Sauvignon and 10% Malbec, with bits of Petit Verdot and Merlot.
There's plenty to enjoy aromatically and texturally in this wine. It offers floral and citrus refreshment and intrigue around deeper, richer elements of melon and kiwi. Oak surrounds the big finish.
There's plenty to enjoy here—smooth, supple, forward black fruits, aged in 100% new oak. Fragrant, approachable, and medium-bodied, it fades into a finish with hints of chalk and herb.
There's plenty to like in this bright and spicy, all-Willamette Valley wine. Cherry fruit is lifted with highlights of hot pepper candy. A slightly smoky, slightly burnt character marks the finishing tannins.
There's plenty to like in this Tupungato Malbec, but since it was made from young vines, it's limited in depth, with angularity to the palate. Flavors of spicy plum and berry come with substantial oaky support, while the finish is lively, bouncy and holding onto its acidity. This may not improve but it's definitely not fading; drink through 2024.
There's potential for this brooding, boisterous varietal on the Central Coast. In this bottling from Bella Collina Vineyard, the nose offers black plum, cola and big, fat berries ready to pop. The palate is smooth and held together by silky tannins, showing flavors of plum fruit, cooked cherries and a peppery spice that tingles the tongue from the midpalate onward.
There's power in this concentrated wine. The texture is rich, velvet, touched by pepper, ripe acidity and pear skins. Along with its creamy, rounded character, the wine has the bite of tight spice and a dry, firm core.
There's power in this wine amidst the notes of waxy lemon, peach pit and blossoms. The bitterness of melon rind comes in on the finish, but there's enough acidity to keep the palate refreshing, interesting, and quite food friendly.
There's pronounced power in this Pinot, a selection of 14 barrels given 18 months in 71% new French oak. Complex, it achieves a sense of balance that will come into greater focus over time. At the moment, it offers kirsch notes and sizzling acidity around a core of peppery allspice and toasty brioche, but it will only continue to develop and evolve with age.
There's quite a bit of new French oak used in this blend, adding complexity in the form of buttered toast notes. But the wine is really all about fruit—massive flavors of limes, Meyer lemons, apricots, oranges, pineapples, peaches and honey. While that sounds like a laundry list, if you pay attention you'll find each strand of the tapestry. At the same time, it's bone dry and balanced with acidity. Don't drink it too cold.
There's quite a bit of oak on this wine, in the way of smoky, ashy toast and dill notes. Lees aging adds richer winemaker complications of cream and sourdough. With lemon, lime, nectarine and peach flavors, it's dryishly sweet, soft and easy to drink now.
There's quite a generous amount of oak on this medium-weight white, but it's well done in the style. Butter, vanilla and pear are the opening notes followed by caramel on the viscous palate. Nutty, short-to-medium finish. Drink now to one year.
There's quite a showy, fragrant nose on this widely available bottling, with apple blossoms, tuberose and a touch of quinine. The palate also takes on a gin-and-tonic character, powered by lime juice, white peach and botanical notes.
There's quite an explosion of crisp fruit in this wine, as it shows crisp, green flavors, green apples, tense acidity and fruit tannins. Definitely cool climate, it still could age for 5 months.
There's red fruit and spice to be found in this Marlborough Pinot Noir, but unfortunately they're overpowered by a chemical, menthol quality, along with vanilla from the oak influence. The palate is medium bodied with lightly grippy tannins and a bitterness on the finish.
There's residual sugar in this wine, to judge by the sweet cherry cola flavors with a hit of alcohol.
There's s great story about five generations behind this wine, which offers a nose fresh and clean with raspberry, cranberry and crushed clove. The flavors are lean, with steel, graphite and raspberry, perfect for serving with a wide variety of foods.
There's size and power to this generous, slightly tangy wine, the robustness of its fruit and tannin representative of a ripe year. Black cherry and vanilla highlight the proceedings, with leather on the finish.
There's slight effervescence in the glass of this wine that offers tart green-apple skins and pear-cider notes on the nose. Yellow pear and sour apple skins also show on the palate, lifted with nuances of lemongrass.
There's slight sweetness here in the form of soft oak elements that glide easily together with the natural fruitiness and freshness of Barbera. There's nice personality and dimension and the wine is smooth and soft on the finish (save for that prickly touch of acidity you should expect).
There's smoke, pink grapefruit, graphite and just a hint of asparagus on the nose, but virtually nothing to indicate this wine is over 10 years old. Honeyed grapefruit flavors feature a liberal dusting of minerals on the long finish.
There's so much body and ripeness in this bold, dry-style Riesling, it's admittedly blousy, but irresistibly so. Voluptuous and alcoholic on the palate, it shows intensely concentrated peach and cantaloupe flavors, as well as a sensual, almost oily, mineral richness. It may not age for decades but offers plenty of hedonistic enjoyment through 2021.
There's so much complexity on the palate, it's hard to believe there's no oak used in this blend of Grenache Blanc and Albariño. It's a dry wine with flavors of tart citrus and tropical fruit, along with a honeyed finish. Delicious for drinking now.
There's so much nuance and complexity in this rustic yet fascinating Croatian wine, that it takes a while to break down its components. Initial scents of dried leaves and mulch blow off to reveal an array of delicate floral and fruit aromas, accented by rich chocolate and vanilla notes. Big in both alcohol and structure, its massively tannic, but smoothes out with aeration. Decant to drink now, but could easily evolve for 5–10 years.
There's so much oak on this Pinot Noir, you might think you were tasting a dessert made with vanilla cream and toasted meringue, like the crust on a baked Alaska. Under all that, loads of ripe raspberries and cherries. Shows the excellent hallmarks of a fine Santa Rita Pinot Noir, but certainly is one of the oakier versions.
There's so much raspberry, cherry, cola, clove, cinnamon and pepper flavor in this wine, it's hard to know where to begin. It's also dry, with smoky, vanilla oak notes. Yet it lacks the vital structure a good Rhône blend wants in order to house all this richness. Drink now. Grenache-Syrah.
There's so much ripeness in this Viognier that it's almost a dessert wine. The apricot, orange, honeysuckle flower, vanilla and spice flavors taste like they were sprinkled with white, refined sugar. The balance is crisp acidity.
There's so much sweet fruit intensity to this lip-smackingly tasty Riesling. Simultaneously, it's brisk and bright on the palate with bristling tangerine acidity and a hint of fresh herbal tones on the finish.
There's so much sweet guava and mango in this juicy, intensely tropical Riesling, it's hard to believe it's labeled kabinett. Striking tangerine acidity lends vibe to the concentrated, superripe palate, leading to a long, fruit-kissed finish.
There's some complexity to this Zin despite the fact that it's high in alcohol. The berry-cherry fruit is restrained, exhibiting all kinds of earthy and mineral notes.
There's some interesting game and slate accents on the nose here, but also a candied quality to the cherry fruit. The acidity is fairly high and the tannins tense and somewhat drying on the finish.
There's some light toast and vanilla flavors layered over modest Bosc-pear fruit, but a lack of intensity holds this wine back despite a generous mouthfeel and ample structure.
There's some muscle and meat to this tight young wine, with black raspberry and cherry fruits. But those flavors feel squeezed by the chalky sour-lemon acidity, which may or may not soften with additional bottle age.
There's some nice weight and spice here in this mild-mannered Graciano, adept in its baked plum and strawberry flavor, spicy leather throughout the soft textures with a pronounced savory hit on the finish. Pair with grilled meats or paella.
There's some old-vine juice included in the blend, and it shows. The nose is lushly scented with plums, raisins, pie cherries and ripe red fruits, with some of that distinctive new mown hay quality that old vines send up. A little barnyard aroma too, in a good way. Very extracted and intense.
There's some richness in this chocolate- and cherry-flavored wine, but it really falls off quickly, leading to a thin finish. Lacks the sweet concentration this winery's Port-style wines used to have.
There's some sharpness in this wine, as well as a touch of unripeness. Still, it offers plenty of raspberry and cherry fruit, and is nice and silky, with plenty of sweet oak. Not likely to develop, so drink up.
There's some sharpness on this Cabernet that kicks the palate, and also a raisin skin bitterness. On the plus side are lush, smooth tannins and quite a lot of sweet blackberry fruit. But the instabilities limit the wine's appeal, as well as its ageability, making it rustic. Drink now.
There's some sharpness throughout this Zinfandel. The palate wishes it were smoother and more harmonious, especially since the flavors are very rich, suggesting ripe blackberries and blueberries, picked under a warm summer sun, as well as black pepper and mocha. Ready now.
There's some stewed fruit weighing down this Tempranillo-Cabernet Sauvignon blend, but for the most part it has it going on. Coffee, oak and leather aromas set up a palate of raspberry, plum and chocolate. There's a fair amount of acid for an ‘03, and that lends legs to a wine that might otherwise seem tired.
There's some sweetness to the citrus and tropical fruts, with a good burst of refreshing acidity, and if there's any oak, it's minimal. At this price, this is a pretty house wine.
There's some tingle and bounce to the nose, which exhibits the variety's herbal character. The palate is fresh, a touch sheering, and good overall; cherry flavors are in the lead, with vanilla playing second fiddle. Long and a bit grating on the finish. Carmenère with 15% Cabernet Sauvignon.
There's some volatility to the strawberry and raspberry notes, followed by cherry and white almond accents. The palate feels thin, and the wine presents simple, clean lines.
There's something about this wine that strongly suggests it will improve in the cellar after a good bit of aging. As it is, it's dry, smooth, tannic and intense, with concentrated blackberry and black currant flavors, and a buttered toast note from aging in oak. It's completely delicious, but if you can keep from popping the cork, it should reward after 2015.
There's something Alexander Valley-esque in the soft complexity of the tannins, and the slight herbaceousness that accompanies the black currants, cured tobacco and grilled meat. It's also a classic Petite Syrah, with that variety's inky black color and impenetrable tannins and dryness. This wine surely wants until 2020 in the cellar.
There's something almost Grenache-like in the flavors here, which are focused, youthful and packed with ripe red fruits. It's tart and well-tempered, and lingers gracefully. Hints of orange peel lead into an impression of orange liqueur, framing the supple tannins. Drink now through 2025.
There's something Chablis-like in the stony minerality that marks this Chardonnay. But at the same time, it's sweet in orange, peach, green apple and golden mango flavors. A rich, satisfying Chardonnay for drinking now. Production was 1,913 cases.
There's something deep and soulful in the way that ripe, red fruit melds with charred wood and coconut macaroons on this supple yet robust Cab Franc. Blended with a dose of Tannat and Merlot, the finish is fairly long, ending on an earthy, fall foliage note.
There's something delicious about this wine, but it's not very Pinot Noir-like. Aromas of barbecue, bacon fat, smoked meats and strawberry carry through to the flavor profile, making it a perfect pairing for grilled ribs.
There's something different and appealing about this cool-climate Pinot. For beginners, the nose is savory and meaty-smelling, but offset by fresh strawberry and plum notes. A smooth palate with a touch of buttery oak tastes of savory plum, cherry and spice. A long finish is comfortable on the fade.
There's something distinguished about this blend of several varieties, but also something one-dimensional. It's pretty good for the price—dry, smoothly tannic and proper in blackberry, dark chocolate and cassis flavors.
There's something enormously satisfying about this Merlot-based blend. It hits the Napa-Bordeaux sweet spot, with concentrated blackberry and cherry fruit, jacketed in sweet, smoky oak. But there's also a fascinating olive character. The tannins are rich and dense and velvety. Great to experience now, and should be one for the long haul, perhaps through 2022.
There's something lusty about this wine. It's the strong berry, cherry and chocolate flavors, combined with powerful tannins and an immediately delicious umami taste. Seems best now.
There's something magical in the dirt of this vineyard, and it shines extra bright in this bottling. The nose combines cranberry and light pomegranate with a fennel funk. Next, the palate starts with a zing of acidity followed by layers of flavor. Red currant and raspberry morph to cola, mocha and dried lavender, then finish on tart cranberry.
There's something mushroomy and feral about this wine, which finishes with sour cherry.
There's something not right about the way this winery is fermenting its Cavas because both this and Oriol Rossell's regular brut are excessively foamy. As a result, this gran reserva's apple and spice aromas and flavors are rendered moot by the gaseous explosion that occurs when liquid hits palate.
There's something off in the aroma, which is herbal and peppery. Turns richer once you take a sip, with pleasantly dry, crisp cherry candy, white pepper and oak flavors. The vineyard is in a cool site, and it tastes like the grapes were not fully ripe. A disappointment after so many great bottlings from MacRostie.
There's something old-fashioned about this wine, in its strong, edgy tannins and rustic mouthfeel. Yet it's high and hot in alcohol, with extracted, jammy cherry and raisin flavors. Doesn't seem to be an ager, so drink now.
There's something overripe and flat about this wine, which conveys a mix of Dr Pepper, chocolate and vanilla that doesn't impress.
There's something overwhelmingly herbal and weedy about this wine, which shows a simple structure of tannin and lingering flavors of cherry cola.
There's something plaguing the nose here: talcum powder? air freshener? Whatever, it seems powdery and a touch artificial. The palate features soft flavors of green bean and orange juice, and the mild vegetal character carries onto the finish. Plump, with some friendliness, but a touch green.
There's something ruggedly luscious about this Cab Franc. It's not an ager or particularly complicated, but it does offer up a panoply of ripe red and black currants, anise, dark chocolate and spice flavors. It finishes dry, balanced and charming.
There's something rustic about this Cab. Partly it's the tannins, which are fierce. Partly it's the alcohol, which sticks out and gives the wine a burn. Yet it's extraordinarily ripe and opulent in black currants, with the liqueur headiness of crème de cassis. The hot alcohol suggests it will not age.
There's something so smoothly sweet about this Cabernet, it's like an old Cognac. The sweetly toasted oak is merging its caramel and vanilla with the ripe black and red cherries, leading to an unctuous, long, spicy finish. Really quite a compelling wine that's beautiful now.
There's something softly seductive about this Cabernet. Its tannins are finely ground and acidity is low, resulting in a melted, velvety mouthfeel. The flavors are just fine, of black cherries and cedar.
There's something special about this Zin, given a handful of Petite Sirah for aromatic depth. It opens with supple, high-toned raspberry and cherry before delving into a layering of dusty, cinnamon spice. Juicy, alive and fresh, it delivers a cherry-vanilla finish.
There's something subtlely unripe about this Pinot Noir. It show up in the aroma, with a trace of stewed asparagus. Still, it's dry and elegant, and the flavors of sour cherry candy and sandalwood make it all right.
There's something tight and minerally and acidic about this Chardonnay that will appeal to connoisseurs of austere wines. Even though the oak is nearly one-half new, the wine has a lean, lemony taste, with nuances of crème brûlée and roasted hazelnuts. Defines food-friendly elegance, and could develop bottle complexity over the next 5 years.
There's something transformative about Foxen's winemaking. This smells of smoldering clove cigarettes, set against concentrated pomegranate and cranberry juice. The flavor follow an impressive arc, with Bing and sour cherry sliding into savory Italian herbs. It ends with a tongue-tickling wash of light yet coating tannins and bright acidity.
There's something vegetal on this Zin that lowers its score. It's dry and smooth in tannins, and it shows some complexity, with pleasant blackberry flavor.
There's something wonderfully intriguing about Dr. Konstantin Frank's Rkatsiteli, an ancient Georgian grape variety that pays homage to the original Dr. Frank's European roots. Fragrant with fresh apples, sweet figs and a subdued paraffin note, it's a light profile wine, but with a uniquely luscious mouthfeel. Well balanced with a clean minerality and bright, sour tangerine acidity, there's a touch of salinity in the finish that makes it a fabulous companion to seafood.
There's still a lot of blackberry and cherry pie fruit on this nearly six-year-old wine. It's just starting to turn the corner, showing hints of maturity, mellowing tannins and a sweet, spicy finish. Drink it over the next 2–3 years.
There's still a sharpness to this wine, even though it's nearly 4 years old. It shows good blackberry, currant and chocolate-covered cherry flavors, but also a greener streak of mint and oregano that probably limits its ageability.
There's subdued elegance to this dry, lushly textured Riesling. The nose is delicately aromatic with whiffs of stonefruit and smoke that build on the palate. Intensely minerally and bright with lime acidity, it finishes long with a rich, slightly viscous mouthfeel.
There's surprising brightness to this wine that otherwise traffics in dense chocolate and tightly woven tannin. Beyond full bodied and undeniably ripe, it somehow finds a balance that allows for a palatable experience.
There's the ever-so-slight touch of pink to the glass in this bottling by Bruno D'Alfonso, who packs strong and fresh aromas of cider apples, chalk, tangerine zest, pear flesh and light jasmine on the nose. There is tons of energy on the palate, tightening up before unleashing poached Asian pear, lime spritzer and red apple flavors.
There's the slightest touch of oxidation on the nose of this wine, with aromas of roasted walnut and seared lemons. The palate is quite interesting, with lemon oil, hints of toasted nuts and a faint marshmallow element on the finish.
There's the slightest touch of sourdough-like yeast on the nose of this wine from the longtime organic vineyard. That gives intrigue to the ripe watermelon, bubblegum and buttery cherry aromas. Verve on the palate conveys red fruit cut by a rain-on-cement minerality.
There's three words you need to know to understand this wine: vanilla, vanilla and vanilla. Sure, there are some hints of coffee, and just enough plummy, blackberry fruit to support the heavy-handed oak, but this is Shiraz of a distinct style. If you like lavishly oaked wines, this one is for you.
There's tons of cherry, cola and licorice flavor in this vigorous young Pinot. It also shows an earthy streak of herbs and mushrooms, suggesting a sautéed Portobello splashed with balsamic. The result is complex and fascinating, yet vigorous tannins and keen acidity warrant time in the cellar. Give it through 2011.
There's tons of rich raspberry and cherry fruit in this Pinot, as well as a hit of new oak. It's all brightened by a squirt of tart, citrusy  acidity. Give it some decanting and drink now.
There's too much acidity in this Syrah. It cuts across the blackberry flavors like a hot knife.
There's too much oak interfering with this Chardonnay, which was grown just below the Santa Lucia Highlands. The underlying fruit is fine, suggesting crisply ripe nectarines and pears, but the oak buries it under a plaster of smoky caramel and butterscotch.
There's too much oak on this wine, and the underlying fruit isn't strong enough to support it. The result tastes like toothpicks, with modest flavors beneath of tangerines and pears.
There's too much of everything in this Cabernet. The fruit is massively extracted and sweetly jammy. The oak is a heavy plaster of sweet caramel. The result is impressive for sheer size, but unbalanced. Unlikely to improve with age.
There's too much overripe fruit in this Zin, in the form of dried raisins. It's a fault, even though the taste isn't bad. The shriveled fruit yields bitter tannins from the grape skins.
There's too much raisin flavor, and the wine is deficient in acidity, giving the cherry and blackberry flavors a syrupy feel.
There's tremendous black-fruit density present on the first whiff of the wine, with olallieberry jam and milk chocolate dusted with clove powder, yet also a graphite-driven lightness. The palate rides the line expertly between ripeness and tartness, with fresh boysenberry flavors and dried oregano, altogether excellently spiced.
There's tremendous blackberry, currant and chocolate flavor in this Cabernet, along with a solid coating of sweet oak. It's a delicious wine, if a bit direct and one dimensional. Ready now.
There's tremendous fruit on this Zinfandel, mostly of the red and black forest berry type. It's also spicy, showing Zin's cinnamon, nutmeg and white pepper notes. The criticism is that high alcohol makes it feel hot and finish glyceriney sweet.
There's tremendous tension on the nose of this wine, with the slightest hints of yogurt and crushed ant mixing with a pink limeade aroma. The palate is extremely energized, with lime chiffon and tangerine-skin flavors proving simultaneously rich and zesty. It's superb now but has the bones for extended aging.
There's tremendous value in this well-made wine. It's savory in its mix of dried herb and plum notes, with smooth, softened tannins and judicious use of oak that lends richness to the palate. It'll appeal broadly.
There's unending floral fragrance on the nose of this bottling. Hibiscus, lilacs, rosewater and cherry blossoms decorate cranberry fruit, kola-nut spice and wet slate. A potpourri power shows on the palate, with lavender and oregano laid across pomegranate, bolstered by an earthy tobacco-leaf spice.
There's unique sharpness to the chaparral spice on the nose of this bottling, where black sage meshes into rooty flavors of beet and rhubarb as well as violets and black tea. That Earl Grey tea component pops on the earthy palate, where baked black plum and black raspberry are laid across a base of dried purple flowers and pine-laden forest floor.
There's value for the money in this smooth wine. It smacks of cherries, not the darker, deeper fruits of Syrah, but it does have a complex leathery, meaty edge. The tannin-acid balance is just right, and leads to a simple, fruity finish.
There's very clean and pure fruit on this light, fresh wine. Tight with acidity, it has a green apple flavor and a good pinch of pepper. This is a great summer wine.
There's very juicy, jammy red berry fruit here and the round, even soft palate may lack a bit of structure, but this is a flavorful, very approachable wine. Slight tobacco and cocoa notes add interest and keep it from being just fruity. Cabernet flavors in a Beaujolais-weight package.
There's very little difference between this Merlot and La Joya's so-called Gran Reserve. Both are entirely solid, ripe, a touch bretty and friendly as can be. This wine has more plumpness and less structure than its big brother, but it's nice if you like soft, round, chewy berry fruit and not much tannic bite or acidic roughness.
There's very little if any oak on this wine, which has a classic Central Coast profile of high acidity and bright, intense fruit. The flavors of limes, kiwis, passionfruit and vanilla finish long and bright. Good value in a classy, superdrinkable Chardonnay.
There's vibrant acidity and underlying flavors of pineapple, white peach and mango in this Chardonnay. The overall palate, however, is overwhelmed by oak.
There's virtually no bouquet to this wine, and the palate follows suit with a flat feel and hollow, faded flavors of balsamic-doused cherry and herb. It seems aged and dried out.
There's weightiness to this big, bold, flavorful wine that exhibits concentrated berry and cherry cola that persist in a full-bodied way. Accents of minty earth and floral aromatics provide a hint of herb and lightness.
There's welcoming warmth to the nose of this wine, with seared apple and poached pear alongside vanilla cream, brown spice and smoke. The palate is fresh with lemon juice and pink grapefruit, but powered by soft apple fruit and a lot of sea salt.
There's wet river-stone freshness to this bright white wine by Rick Longoria, which also shows grapefruit blossoms, lemon balm and a touch of grassiness on the nose. There's verve on the sip, with lemongrass, kiwi and lime-skin flavors making for a very tight and green-leaning palate.
There's zero doubt about this Chardonnay's ripeness. The nose is warm, honeyed and a bit leaden. Round in the mouth, it offers tropical flavors of orange and nectarine. On the finish, a buttery note blends with residual citrus fruit.
There a lot of complexity on the palate of this dryish brut, with flavors of limes, raspberries, yeast, toast and vanilla. It's a tad scoury in the mouth, with a sandpapery roughness. Not an ager, so drink up.
There almost is the slightest touch of lovely Poire William spirit on the nose. This is a lovely pear-scented, dry wine of immense fruitfulness. A homely earthiness counteracts this and makes for a concentrated, medium-dry but mellow palate. The finish is off dry, lasting and mouthfilling. There is something immensely satisfying about this.
There are a lot of different elements going on here, with aromas of black fruit mixing with nuances of sweet smoke and a touch of leather. Balanced and full in the mouth with moderate tannins and a solid finish. Drink now.
There are a lot of intriguing and unique aromas on the nose of this bottling, from candied pomegranate and wild blueberry to olive, rosewater, cinnamon and carnation. Those deep fruits and exotic spices show on the sip as well, where a tense acidity leads into a tart cherry finish.
There are a lot of ripe, upfront pineapple and orange flavors in this Chardonnay, with a touch of vanilla and buttered toast. It has good acidity, making it clean and bright.
There are a lot of uncommon, unusual elements to this Pinot. For starters, the nose is volatile, with notes of horseradish and grapefruit. The palate has a solid, juicy feel to it, while mulchy cherry and plum flavors finish aimlessly.
There are a lot of varieties in this blend, from Merlot, which makes up the majority, to handfuls of Syrah, Zinfandel and Petit Verdot. Sizable tannins wrap themselves around flavors of tobacco, juicy plum and oaky vanilla, finishing dry and ripe.
There are a number of intriguing notions on the nose: There is something nutty and rich, something mellow and yeasty, something green and lively, all tinged with the juicy ripeness of yellow-stone fruit. Not one of these impressions dominates, all of them catch your attention in a merry haze of flavors delivered against a firm backbone of freshness and concentration.
There are a number of lovely Cab Francs coming from the Finger Lakes, but the smell of ripe red cherries accented with rich mocha, vanilla and smoke make Atwater's especially enticing. Lusciously fruity on the palate with intense blackberry and raspberry flavors, it's balanced with rustic notes of bramble, herbs, earth and violets. Soft tannins and smoke carry through to a long finish.
There are aromas and flavors of pine and fresh herbs in this medium-bodied, crisp and tangy wine. Lemon and lime notes kick in on the palate, and the good acidity keeps the finish fresh.
There are attractive floral and garrigue tones to the subtle fruit core of this wine, with hints of white cherry, melon rind and strawberry hull. The lively palate offers brisk acidity and lively tart-fruit flavors. A touch of white chocolate echos on the medium-length finish.
There are attractive, herbal flavors in this wine. It has a fresh, fruity character that is bright and crisp. Lemon zest flavors cut through the warmer apricot and apple. It is an attractive wine that is ready to drink.
There are beautiful fruit tones here that recall a fresh fruit salad with green apple, kiwi and thin slices of banana. You'll love the intensity and persistence of this wine and its long, sweet fruit flavors.
There are big tannins here on this rich, powerful wine, warm and ripe. There is a dry core, giving a dark, youthful herbal character, and the tannins along with final acidity. Although it is ready to drink, it also promises many years of aging.
There are big tannins in this wine along with the hallmark perfumes that are typical of the grape. Also typical is the one-dimensional character of the 100% Touriga Nacional. So it is rich, packed with black fruit but just missing an extra something. Drink the wine from 2020.
There are black plums, iron, iodine, fudge, espresso and a touch of squid ink aromas on the nose of this blend of 50% Cabernet Sauvignon, 20% Merlot, 14% Cabernet Franc, 10% Malbec and 6% Petit Verdot. The palate is driven by fudge and chocolate, showing plum jam fruits and noticeable oak and cedar smoke elements.
There are blueberries galore: the nose bursts with them. On the palate they are held in a pretty tight tannic grip which makes this all the more crunchy and fresh. This is lively, medium-bodied and vivid with some welcomed rustic edges. This unusual Cabernet Sauvignon rendition will be a winner on the table.
There are both ripe yellow and pineapple fruit flavors and tight minerality in this wine. That gives it the potential to age with its structure, spice from wood and fragrant acidity. Drink from 2017.
There are brambly, wild cherry aromas and flavors in this wine, as well as a little cocoa, but this Sierra Foothills Zin is still fairly tight and hard to tell which direction it will go from here. A majority (80%) Zin, there's also 20% Syrah that was cofermented with Viognier in the blend.
There are certainly plenty of tannins here, but they are balanced by rich fruit, strawberry juice flavors and freshness. Structured ripeness is the hallmark here.
There are complicated aromas and flavors to this blend from Santa Barbara County pioneer Rick Longoria. It starts with scents of wet dog, pine, pipe tobacco and peppercorns. The flavors recall gamy meat, like roasted lamb, with hints of stewed plum as well. Those who don't like constantly analyzing each sip may find this wine challenging.
There are copious amounts of earth and herbs on the nose of this blend of 28% Merlot, 28% Sangiovese, 22% Cabernet Sauvignon, 11% Carmenere, 6% Malbec and 5% Petit Verdot, showing baked earth, red bell pepper and leather. It's soft and easy on the palate, with red fruit and that peppery pyrazine touch, making for a solid weeknight pizza wine.
There are creamy lemon custard, seared marshmallow and toast notes on the nose of this bottling, but also fresher elements of citrus sorbet and chive. A lime zest flavor kicks off the palate, joined by fuller notes of poached apple and apple butter, while acidity slices into the long, rounded finish.
There are dank aromas of tree roots and earth on the nose of this wine, which also leans toward sour fruits. Flavors are clean and easy with spicy berry juice and plum skin tannins, showing good grip.
There are dark tannins here, although they are embedded in the ripe black fruits. This wine is solid and firm, the acidity giving the essential freshness. The fruitiness and the plush texture are taking their time to show. Drink from 2020.
There are dark veins of smoke and flint that highlight the rippling minerality in this fascinating Lebanese white. It's made in a deliberately oxididative style, and it offers a slight baked-apple flavor that slowly opens to reveal fresh citrus and honeysuckle notes. It's not for everyone, but it's a fascinating wine to enjoy over a long meal.
There are dashes of exotic spice and ash that permeate into the lavish stonefruit and waxy flower notes on the nose and palate. This is complex and intensely juicy; the brisk acidity and crushed gravel notes add a clean, minerally edge.
There are delicious flavors in this ripe Syrah, and while it's too soft for comfort, it sure is nice to drink. Offers waves of blackberries, mocha, black pepper and smoky sandalwood that finish thoroughly dry and complex in Asian spices.
There are distant floral notes here, but in general this blend of Trebbiano and Vermentino from Grosseto, Tuscany seems initially closed. Perfumed aromas of jasmine and honeysuckle do burst through from time to time and the wine is crisp and snappy on the close.
There are distinct and pleasant aromas of chalk and pear on the nose of this Grenache Blanc, one of the many Rhône-style wines made by this winery run by the family of the late actor-turned-vintner Fess Parker. It's a very straightforward sipper, not hugely complex, but refreshing and bright with slight nectarine flavors and lush pear.
There are drying tannins and an earthy underpinning to this bottling of the Gravity Merlot. The cherry and cassis flavors have good grip, leading into a coffee-coated finish.
There are earthy, coffee and berry aromas, and generic berry flavors. The wine is extremely dry, although a bit soft. It's not identifiably Syrah. It could be anything. The winemaker added some Riesling to lift it up. The finish is austere and alcoholic.  —S.H.
There are edges of cocoa, pepper and curing spice to the dense red plum and cherry core of this attractive Syrah. Just a touch of gamy character throughout adds depth and intrigue. The rich fruit flavors continue on to the palate, with a texture like crushed satin and lingering notes of coffee, bittersweet chocolate and sweet spice.
There are edges of of smoke and violet on this dry yet lavish Riesling. On the palate, notes of ripe yellow peach and plum shine against a backdrop of lemony acidity, accented with smoke, orange-spice, herb and crushed stone hints.
There are elegant aromas of potpourri, purple flowers, rose hips, fennel, wild mint, blackberries and plums on the nose of this top-end bottling from the Hahn family. Hearty black plum and elderberry mix with black sage and bay leaf on the palate, where a chalky texture and soft mouthfeel complete the experience.
There are elements of a restrained ripeness to the nose of this wine: Kalamata olive, pressed cranberrry and herbs, along with slightly sweet figs and plums. It's quite easy to drink yet rather intriguing with strawberry-raspberry juice and crushed herb notes of oregano and marjoram.
There are enticing hints of berries and cream on the bouquet. On the palate, a floral note mingles with apple, lemon and just a dash of vanilla spice. This is full bodied and substantial in structure.
There are enticing notes here of caramel and butterscotch that are so minute and delicate they come across as accents. Beyond those notes is Granny Smith apple and chopped fruit, over a smooth, soft texture.
There are equal parts strawberry and earth in this Pinot, sourced from the who's who of vineyard sites in Russian River, including Toboni, Hallberg, Floodgate, Rochioli and Bacigalupi. The components come together in mesmerizing ways, making for a balanced and restrained Pinot that's fresh in strawberry and cherry as well as seasonings of herb and cinnamon spice, building power as it goes.
There are excellent savory qualities to this bottling, with white pepper, charred lamb, soy and pine resin adding much intrigue to the black currant fruit. The umami character is strong on the sip, with beef jerky, black pepper and wild mushroom broth flavors, but there is also some tangy fruit as well as upright tannins that will keep this wine singing for years. Drink now–2028.
There are expected aromas of ripe blueberry, purple flowers, peppercorns and burnt bacon on the nose of this bottling from a vineyard in the Sta. Rita Hills, but Joey Tensley also packs in quite a bit of herbs, with bay leaf and dried chaparral. Tightly wound flavors of dark purple fruit, beef char and coarsely ground black pepper show on the tarry sip.
There are extreme amounts of citrus on the nose of this bottling, particularly reminiscent of fresh-squeezed grapefruit juice, as well as an edgy, crushed slate minerality. The grapefruit character explodes on the sip, which is very refreshing, unique and compelling.
There are faint scents of eucalyptus and sage on this Paso producer's take on Sta. Rita Hills fruit. The palate is more promising with dark hints of tobacco and sour cherry, and the acidity is preserving this perfectly, as it shows no age whatsoever.
There are few 2003 vintages-wines—the year was so hot and the wines can lack acidity. But while this wine is certainly full-bodied, it has an impressive tannic structure with tight acidity giving a lift to the pear juice weight.
There are few rosé Cavas out there that register this high on the quality meter. This elegant number opens with aromas of wood smoke, citrus and raspberry, while the palate feels lithe and silky, with a fine bubble bead. Flavors of pink grapefruit, tangerine and cranberry finish long and sturdy.
There are few varietal Petit Verdots in Washington, and even fewer pure varietals such as this, which goes right to the front of the pack. The fruit is sweet, tangy, grapey and young, with plum and cassis filling out the midpalate. The acids are juicy and natural, and the tannins—often aggressive and herbal with this grape—are polished and smooth.
There are fine ripe tannins here that go with the smoky fruitiness. The wine is lightly structured—enough to allow it to age. At the same time with its fine fruits, it is rich and open. Drink the wine from 2021.
There are firm and dusty tannins in this spicy wine. It has firm fruit, a solid texture and a juicy, nutmeg-flavored aftertaste. Drink from 2018 when some of the tannins have softened.
There are flavors of peanuts as well as the more usual white fruits in this wine that is rounded and soft, with gentle acidity. The wine, fresh at the end, is ready to drink.
There are flavors of sweet wood along with spice and red-berry fruits in this attractive wine. It has enough freshness and acidity to give it a good lift. The wine is smooth and attractively perfumed.
There are good Cabernet flavors in this dry, rugged wine. Blackberries, cherries, currants and oak work their way to a briary finish. Drink now.
There are good things going on on this wine, with its aromas of leather and brown spices and sweet fruit flavors. However, they don't quite all seem to come together.
There are good, dry flavors in this Cabernet. It's a little on the coarse side, but shows lots of extraction to the blackberries and black currants. The tannins are hard and firm, and not likely to age out, so drink up.
There are hints of bottle age on this strawberry-flavored wine. They give it a more woody, toasty character that takes away from the freshness that a wine like this needs. The aftertaste conveys caramel and spice.
There are hints of cream and butter on the nose. They also appear on the palate but are counteracted by very lively frothy lemony fizz. The palate is light and easy with big lively bubbles and a dry, slightly bitter finish.
There are hints of oak aging in old barrels in this wine. That gives a rich texture to the bright red fruits and perfumed acidity. It is ready to drink now, although with some aging its fruit will mellow and it will broaden out. For that, wait until 2018.
There are impressive aromas here of stone and passion fruits, dried herbs and thick, nutty overtones at the back. The acidity is refreshing and cool but the wine also boasts solid, firm structure. Try this sparkler with smoked salmon canapés.
There are incredible aromatics on this Cabernet. It's powerful yet subtle (how can that be?), all about sweet, crushed summer blackberries and pure cassis liqueur. Elaborate oak, in the form of buttered toast, is perfectly in balance, never overshadowing the fruit. The tannins are dry, rich and smooth, defining Napa elegance, grace and beauty. World class, dramatic and just about perfect, this gets better and better as it breathes in the glass. Drink now–2030.
There are interesting aromatic layers here that include spring flowers, stone fruit, white mineral and dried herbs or grass. This Prosecco Extra Dry comes together well and offers piquant effervescence and crisp acidity that keeps the palate refreshed.
There are intriguing touches to the nose of this bottling, with jasmine, sea salt, wet hay, quinine and rainy sidewalk. The structure on the sip is quite delicate, with golden apple and honey flavors.
There are judicious hints of turned forest floor and barnyard funk on the nose of this wine from just east of the Sta. Rita Hills, with a licorice and wild berry fruit backbone. A lemon brightness highlights the palate, along with tobacco, black olives and a pronounced bitterness. The strong acidity will drive an evolution, so drink 2018–2030.
There are just a few hints of pepper on this crisp, pear-scented dry white. This is made for a party with its light-bodied, easy-drinking style.
There are just enough plush, woody tannins here to balance the intense boysenberry fruit. Lingering espresso and vanilla flavors infuse the palate while a slightly sharp note of acidity comes through on the medium finish. Try with grilled pork.
There are light and airy elements of nectarine flesh and lemon blossoms on the nose of this first Chardonnay ever made by veteran Doug Margerum, who also imparts warmer scents of toast and clarified butter. The palate is tightly coiled, simultaneously soft with stone fruit and sharp with chalky texturality.
There are light peach and honeysuckle aromas on this blend of 52% Grenache Blanc, 21% Viognier, 15% Picpoul Blanc and 12% Roussanne. The palate features a remarkably intriguing tension between ripe nectarine and lemon zest that holds through the entire sipping experience and beyond, with a refreshing mint character adding complexity. This vibrant wine will improve age into 2018 and beyond.
There are loads of fresh floral and red spice notes on the nose of this blend of 60% Grenache and 40% Syrah: hibiscus, cinnamon, dried cherry and baking spice. The palate leads with a touch of maple syrup, filling out with red berry, savory smoke and thyme flavors, underpinned by upright tannins and refreshing acidity.
There are lot's of cherry, cola, sandalwood and exotic spice flavors in this Pinot Noir. It's dry and silky, with a nice crispness from the acidity.
There are lots of bells and whistles on this Chard, including partial malolactic fermentation and aging in 25% new French oak barrels. The result is a creamy, rich wine, with honeyed pineapple, tropical fruit, buttered toast and caramel flavors.
There are lots of buttered toast and popcorn flavors in this Chardonnay, but the underlying tropical fruits and pears are strong enough to stand up to them. It's a decadent wine to drink with richly sauced shellfish dishes.
There are lots of complex, pleasing flavors in this blend of Cabernet Sauvignon, Petit Verdot and Malbec. It's bone dry, with rich flavors of blackberries, cherries, currants, spices and oak. Drink now as it doesn't have the structure for aging.
There are lots of delicious flavors in this smooth blend of Sangiovese, Cabernet Sauvignon and Syrah. It impresses for its voluptuous flavors of blackberries, cherries, chocolate and sweet oak. It could be a little firmer in structure; it's soft and melted, like pastry filling.
There are lots of dried tones to the nose: herbs, meat and hay. The palate shows more fruit, with tart cherry and raspberry flavors giving a snappy resistance to the grippy, sandy tannins.
There are lots of fresh, deeply flavored blackberries, blueberries and black currants in this wine. It's tough and gritty in tannins now, but it should benefit from a few years in the cellar.
There are lots of juicy blackberry, cherry, currant, dark chocolate and cedar flavors in this Merlot-based Bordeaux-style blend. It's bone dry and refreshingly crisp in acidity, and it shows firm, hard tannins. It doesn't have the depth to age, so drink it soon with rich food, like beef stew.
There are lots of lush flavors in this soft, mellow Syrah. It shows ripe blackberry jam, bacon, anise, cocoa and pepper notes, wrapped into smooth, complex tannins. Ready to drink now.
There are lots of lusty flavors of briary wild berries, currants, sweet cured tobacco and peppery spices in this dry Zinfandel. It has smooth tannins and brisk acidity; by itself, it's rustic, but richly sauced meats should help tame it.
There are lots of orange, pineapple, Meyer lemon, lime, honey and spice flavors in this blend of Chardonnay, Sauvignon Blanc, Arneis and Gewürztraminer. It's brisk in acidity and a little sweet. Try pairing it with Chinese, Vietnamese and Thai foods.
There are lots of rich blackberry, cherry and currant flavors in this dry young wine. You'll also find the dried herb flavor that often characterize Alexander Valley Cabernet Sauvignon. It's a bit high in alcohol and doesn't seem to be an ager, but it's finely crafted.
There are lots of rich, attractive flavors of black currant, herb and dark chocolate in this Cabernet, plus a deft touch of smoky oak. It feels just fine in the mouth, and it's ready to drink now.
There are lots of rich, ripe blackberry, blueberry and chocolate flavors in this oaky wine, and the tannins are smooth. However, it's a bit soft and sugary sweet. Drink now.
There are lots of rich, ripe blackberry, licorice and spicy flavors in this dry Malbec. It feels soft and silky in the mouth, but there's some heat from the alcohol as well as a touch of overripeness. Drink now.
There are lots of rich, ripe vanilla, buttered toast and tropical fruit flavors in this creamy wine. Brightened with acidity, it will appeal to plenty of Chardonnay fans.
There are lots of rich, satisfying orange, pear and vanilla flavors in this dryish bubbly. It's clean, vibrant in acidity and a touch rough. The blend is Pinot Blanc, Riesling and Muscat.
There are lots of ripe cherry, blackberry and cola flavors in this Merlot. It's a simple, elegant wine that's dry and silky in texture. Drink now.
There are lots of ripe, heady flavors of blackberry, dark chocolate, anise and exotic spice in this high alcohol wine. While it's a bit heavy by itself, it needs food to perk it up and coax out the richness. Grilled beef in almost any form is ideal.
There are lots of vibrant raspberry and cranberry flavors in this dry Pinot, but sharp acidity and dry tannins suggest time in the cellar.
There are lush, profound flavors of cherries, red currants, licorice, bacon and sweet smoky sandalwood in this wine, and it has the silky mouthfeel of a fine coastal Pinot. On the debit side is a certain harshness and sharpness of tannins that suggests green seeds.
There are many things to love about this blend of Carignan, Garnacha and Cabernet Sauvignon. To begin with, it's properly schisty and spicy on the nose, with mature, slightly herbal berry-fruit scents. This feels dynamic despite showing roasted flavors of red berry, pepper and wild herbs. For under $50, this delivers a lot of quality. Drink now–2016.
There are masses of pineapple, apricot, orange and green apple fruit in this Chardonnay, accented with strong Carneros acidity. Quite a good wine, but once you get past the flavors, it falls off in interest. Could be a rare Chardonnay sleeper. Try giving it 2–3 years in the cellar.
There are massive flavors in this wine, and they're delicious. It just floods the mouth with milk chocolate, raspberry cream and cherry pie-filling flavors. The wine is pretty high in alcohol, but it's a classically rich, ripe Sonoma Zin.
There are mere hints of beeswax and marzipan on the nose. The palate opens into a structured, bright and well-lit space of pear peel, pear juice and a wonderfully bitter edge. This is off-dry and concentrated, definite but with a light touch. There is an intriguing hint of bitter orange peel that draws you in and pull this onto a higher plane.
There are multiple Freedom Hill selections in this winery's 2015 lineup, but the Pommard clone bottling expresses more of the site's brambly wildness along with its lusciously fruity raspberry flavors. Texture and length elevates it above much of the competition.
There are nice cherry, lingonberry, bay leaf and eucalyptus flavors here, wrapped in velour-like tannins that make for a rounded mouthfeel. The finish exhibits an engaging balance of tannin and acidity.
There are nicely complex layers to the nose of this wine from the Sonoma-based R2, featuring apricot, vanilla and tropical mango candy. On the palate are warmer, fleshier fruit flavors of cooked apples, a touch of guava and some caramel notes, with a tad of bitter greens too. It's a little hot.
There are not many village wines made in Vougeot with the large areas devoted to Premier and Grand Cru. This wine has reminiscences of the structure of those top wines although it is delicious in its fragrant strawberries, full and with just the right amount of acidity. The fruit comes from the Clos du Château. Drink from 2018.
There are notes of cut grass and honey on the bouquet. The bubble size is large, and a crisp endnote marks the finish.
There are notes of wild berry and rustic game that add a shadow of darkness to this refreshing, cherry-laden rosé made from the Italian Refosco grape. It's bone dry and vivacious with acidity.
There are odd hints of plastic in the nose and in the flavor, along with black-cherry fruit. In the mouth this wine feels disjointed, with a chalky, short finish and a hint of coconut.
There are only a few drops of Syrah in this Cab, but you can taste them in the violets, cherries and pepper that complicate the cassis flavors. It's a good wine, although a little heavy and soft.
There are only a few examples of Grüner Veltliner from the state, and this one—from the Columbia Gorge and Terrace Heights—shows the variety's promise at the right site and in the right hands. Its white pepper, citrus and herb scents are followed by broad, dry fruit flavors stitched together with tart acidity that carries them into the finish.
There are only a handful of acres of this Vitis vinifera vine left and wines like this are consequently rare, so much so that the Gueguens claim to be the only producers of 100% Sacy. This light, crisp, fruity wine is low in alcohol and bright to taste. It is ready to drink.
There are only two words for this carbonic-macerated Mencía: Bug Juice. Aromas of wild-berry fruits are clumsy and wooly. This feels narrow, raw and choppy, with gritty plum and candied berry flavors that fall off on the finish.
There are people out there who will love this big, blustery Cab, with its powerful fruit and oak, its bacon fat reminiscent of other high-octane reds under the Earthquake label. And there are those who will not like this wine at all, the alcohol all that will register and remain. This wine does not tread lightly.
There are pleasant green elements on the nose, and it's light and racy on the palate, with pepper and blackberry flavors, before the mouth-drying tannins arrive. An affordable yet bold Cabernet.
There are plenty of dry tannins here, dominating light red berry and hedgerow fruits. It is never going to be a big wine, but the tannins should soften in a year to leave a fresh, fruity wine.
There are plenty of tannins in this still-young wine. Wood as well as fruit tannins are firm and concentrated, and still developing. Beside this structure, the fruit is also impressive: a rich medley of dark plums, ripe berry fruits and fine acidity. Drink from 2018.
There are plenty of toasty aromas to this rich, generous and structured wine. It is now almost mature although the fresh apples, spice and vanilla are still offset by the tightest, refreshing acidity. The wood flavors are well balanced by the fine fruit. Drink now.
There are positives and negatives to this tinta de toro. The nose is outright stalky and roasted, with a shortage of purity. The palate is huge and grossly tannic, a monster if you will. Flavors of sweet black fruits are stalky in nature, while prune, blackberry and herbal flavors drive the finish.
There are powerful tannins at work here. The wine has structure, a solid and firm texture and strong black currant flavors. It's still young, showing a dry, mineral edge that will need to warm up before it's ready. Drink from 2017.
There are pretty grassy or floral aromatics that come on the heels of passion fruit and exotic fruit. The wine has fresh fruit flavors and an attractive creaminess on the palate.
There are pretty hints of rose petal and fresh apple on this dry Cabernet Franc rosé, but it's a tad savory in style, with layers of smoke, dried herb, leaf and stem. It's a nice accompaniment to everyday meals.
There are pretty white-flower aromas that grace the bouquet of this wine, with a supporting core of pink apple, peach and ripe honeydew. Despite its light weight, there's a pleasant roundness to the midpalate, with lasting fruit impressions on the close.
There are pure lemon and lime flavors on this light, crisp wine, along with quite a bite of salt and green-apple-skin tannins. Attractive and fresh, drink this summer.
There are raspberry flavors, certainly, but raspberry with attitude, as this wine, with its firm tannins and open fruit, attests. The acidity and the dry edge point this wine firmly toward food.
There are raw, bright qualities of cherry liqueur and raspberry syrup that open the nose. It shows solid and polished tannins.
There are regular, small explosions of citrus on the slender, taut palate of this exciting Wachau Riesling. This is so lively and energetic that you just want to keep sipping. It is slender, brisk and crisp and leaves the mouth feeling totally clean and invigorated. Not for the faint-hearted but thrilling for true acidhounds.
There are ripe notes here of blackberry preserves, blueberry tart, chocolate and black stone that accompany this wine over its long finish. The wine has jackhammer tannins and enormous structure that need a few more years in the bottle to soften up.
There are ripe yellow fruits here in this generous, full wine. Touches of spice add to the general feeling of richness. There is enough concentration to give a wine that is dense and with a pepper aftertaste.
There are Russian River Pinot Noirs that are dark, heavy and dense, and then there are bottlings like this. It's a silky, light-hearted wine, easy and gentle in the mouth. At the same time, the flavors are complex, with waves of cherries, red currants, cola, pomegranates, mocha and an array of sweet Asian spices. Drink now.
There are said to be fewer than 100 acres of Teroldego in California, so this one is worth trying. Midweight and fruity, it has lavender, anise and leather lightly folded into the mix. A good wine to start the evening and enjoy by the glass.
There are sanguine elements of blood and iron on the nose of this darkly colored Pinot Noir, but ripe cherries, cola and nutmeg as well. The slate-led, mineral-driven palate offers both acidity and tannic structure, with Bing cherry, ripe cranberries and a well executed vanilla-laced finish.
There are seven grape varieties in this blend, including Syrah and Merlot. It's pretty rustic with tart cranberry, mulberry and spice flavors. Drink up.
There are sharp and seemingly sugary touches to the cherry jam and mint flavors that give this wine a tart, toothpaste-like sweetness. Drink now.
There are signs of juiciness in this young wine although for now, it is firm and dry. With a hard edge and bitterness it will need aging to show roundness. Drink from 2018.
There are slight accents of chocolate and licorice here that sit over a solid core of cherries and blackberries. The wine (a 60-40 blend of Sangiovese and Cabernet) is rich and succulent in the mouth and would pair nicely with tomato, ricotta and sausage pasta.
There are slightly toasted notes here of chestnut or almond followed by bitter berry fruit and dark chocolate. The wine is crisp, polished and clean in the mouth with a tart, bitter almond close. Pair it with creamy potatoes dauphinoise.
There are so many unexpected joys in this 100% varietal wine, given the chance to shine in light-bodied wisps of tangerine, lemon and lime. Despite its delicate nature, it doesn't skimp on satisfaction nor complexity, delivering waves of flavor sip after sip.
There are soapy, grassy elements to the bouquet of this easy Grigio that help shape its perky, cheerful personality. The mouthfeel is clean and simple but the wine does a great job of keeping your palate clean.
There are soft grapefruit-peach aromas and flavors, tart lime notes and a medium body here. It's not complex, but it's not supposed to be. It has no bad marks at all, and even a little length to show. A good bar pour or gallery opener.
There are solid Cabernet flavors of blackberries and black currants in this dry, tannic wine. It's rough and astringent in the mouth, without much charm, but a rich steak, maybe topped with a gorgonzola sauce, will make it shine.
There are some attractive dried-spice notes built into this wine, but on the whole it's dominated by confected, jammy berry fruit. The texture is slightly syrupy, and the wine finishes soft. Despite the impressive moniker, it's an easy, entry-level Shiraz for the casual drinker.
There are some Chard elements in this rustic, countrified wine. The apple and peach flavors, with oaky vanilla overtones, are familiar. But itÕs a rough wine, with some odd, vegetal qualities. Satisfactory, if youÕre not very fussy.
There are some curious, almost Syrah-like elements to this bottling from a rural region between Santa Clarita and Palmdale, but it's an interesting wine. Aromas of concentrated blueberry and blackberry meet with tar, peppercorn and black licorice on the nose. Then the palate shows dark fruit with fennel, oregano, marjoram, black-olive and beef-crust flavors.
There are some elegant floral highlights in the nose, leading into a fairly substantial mouthful of mixed citrus, apricot and peach fruit. Bigger than most Oregon Pinot Blancs, this has a round, fruity flavor with a hint of sweetness.
There are some exquisite flavors in this Cab Franc: cassis, cherries, raspberries, cocoa, smoky oak and a rich array of dusty crushed brown spices. The wine is fully dry, with finely meshed tannins, but the main quibble is that it's too soft to be completely balanced.
There are some fine flavors of cassis and cedar in this dry Merlot-based Bordeaux blend, but it has textural challenges in the tough tannins and cutting acidity that seems to come from green fruit or stems. Drink now.
There are some fine, dry tannins in this wine along the dark cherry fruit and acidity. It comes from a single vineyard part of the 61-acre estate of Jean-Paul Dubost. There is a ripe feeling here; drink this balanced wine now.
There are some good things going on here but it feels like they are struggling to get to the surface with lees notes and alcoholic warmth overwhelming the palate's appealing, creamy texture.
There are some interesting components in this reserve Cabernet Franc, but they are yet to be balanced. Blue plum, leather, a whiff of the pickle barrel and some green flavors in the tannins, all seem a bit jarring; time will tell.
There are some lean, green peppercorn, mint and herb flavors that suggest unripeness. The chilly vintage appears to have taken its toll, despite some well-oaked raspberry and cherry lushness. Drink up.
There are some overripened notes in this Zin that lift the blackberries into raisins. There's also some heat, making the wine taste higher in alcohol than it is. Drink this strong, heady Zin with barbecue.
There are some pleasant gamy tones to the plum and cherry fruit on the nose of this wine, with decadent touches of white chocolate and peach pit. Zippy acidity picks up the palate, finishing fresh and easy.
There are some problems here, beginning with a vegetal, asparagus smell and ending with a soft, simple syrup finish. In between are some decent cherry flavors wrapped into harsh tannins.
There are some rich cherry and raspberry granola flavors in this wine, but it's tired. It lacks the vibrancy to give it life and structure. Drink up.
There are some ripe notes here that recall candied fruit and raisin, but the wine also offers cheerful notes of cherry and wild spice. The mouthfeel is soft and supple but you definitely taste that ripe fruit at the end.
There are some rough edges here, as well as a touch of bitterness. The quince and spiced apple flavors are crisp and fresh with a peppery character. The wine that is very dry and firm on the finish.
There are some terrific bargains to be found in the Costières de Nîmes, including this offering from Michel Gassier. This blend of 45% Grenache, 25% Syrah, 15% Carignan, 10% Mourvèdre and 5% Cinsault, features scents of thyme and bay leaf alongside black cherry and plum fruit. Hints of baking spices and mocha add nuance to the dusty, muscular finish. A solid choice for steak or burgers.
There are some toasty, Graham cracker highlights in the nose, leading into a full, round wine with lemon verbena accents. Fruity, soft and broad, with apple and melon.
There are some tough, astringent tannins in this wine that make it harsh on the palate and bitter on the finish. The actual flavors are of cola, raisins and black currants. Doesn't seem like an ager.
There are some unripe, vegetal flavors in this Pinot Noir. It's dry and simple, although it does boast some cherry and currant flavors, and has a nice, silky texture. Ready now.
There are still some rough edges here: hints of volatility, burnt wood notes and unintegrated barrel flavors. But there is substantial red fruit at the core, and it's got plenty of punch and power to stand up to a smoky barbequed meal.
There are strong elements of the wood aging in this structured wine. That gives it a dry character that still dominates the red fruits. It needs to develop. While it will always have a dry character, look for the fruit to shine with its berry flavors and acidity. Wait to drink until 2018.
There are strong mint and herb aromas on this round, sweet-tasting wine. Its fresh texture is infused with a pleasing black-currant flavor. The tannins indicate that it's also an age-worthy, complex wine.
There are strongly spicy aromas to this gentle Gewurztraminer. It's off dry, keeping some acidity amid the ripe lychee and nutmeg flavors. It's an approachable wine, ready to drink now.
There are subtle tones of brimstone, pear, apricot and citrus on this wine. You can feel the alcohol here, although it is pretty well integrated within the wine's crisp, smooth mouthfeel.
There are subtle wild cherry and blackberry high notes in this stellar Syrah, much of it whole-cluster pressed from a cool site in a cool year. That combination of site and year dance into a peppery, leathery, savory, slightly smoky Syrah, medium in body, that's more about complexity and finesse than power.
There are suggestions of wintergreen mint and tart rhubarb, but the cherries save the day, giving enough richness to make the wine interesting. Despite the high acidity and dryness, I don't think it's an ager, but it's a beautifully complex, food-friendly Pinot.
There are sweet-tasting notes of wild berry and raspberry at the front of this wine, followed by fresh touches of white flower and lemon blossom. Those feminine aromas are enhanced by an impression of soft sweetness.
There are swirls of faint red raspberry and black cherry in this wine, otherwise rich in ripe flavor and a taste of red licorice. Soft, satisfying and structured, it's got some weight to it, and some definite grip. A big wine for big meals.
There are tarry and deep purple, almost black fruit flavors to this blend of 70% Petite Sirah-16% Tempranillo-14% Tannat. Once sipped, olallieberry emerges as the dominant fruit flavor, with espresso and tar complementing the thick tannins.
There are three benches at the estate vineyard —west, north and south-facing. This 100% Syrah is a blend of two of them. You get the more earthy Northern Rhône attributes; exotic scents of herb and cured meat—not bacon fat from the barrel but legitimate flavors from the terroir. In 2006 it's tight, edgy and still youthful; this is an ageworthy Syrah that will expand and develop over the next 6–8 years. For the moment, it needs decanting to show its best. After breathing, as the wine opens, new layers of flavor emerge: soy, vanilla, raisin and buttered nuts.
There are tight tannins to go with the fresh acidity in this very mineral wine. Raspberry and red cherry fruits combine with a smoky note.
There are tightly focused aromas of black cherry, cedar, leather and graphite on the nose of this blend of 43% Merlot, 42% Cabernet Franc, 12% Cabernet Sauvignon and 3% Petit Verdot. Fennel and dill show prominently on the sip against a fatter layer of black cherry, with a strong mint character on the finish.
There are tiny hints of sweetness on the nose of this Pinot Grigio that recall peach, honeysuckle and exotic fruit. The wine is lean and streamlined in the mouth and ends with a crisp blast of citric acidity.
There are tons of juicy raspberry and cherry flavors in this soft, gentle red blend.
There are tons of rich, ripe flavors in this soft, high-alcohol California rendition of Châteauneuf-du-Pape. Based on Mourvèdre and Grenache, it offers a blast of sweet cherry jam, blackberry, creamy mocha and spice.
There are tons of ripe tangerine, apricot and lime flavors in this flashy Chardonnay. It's rich in vanilla and buttered, toasty oak, with brisk acidity. Easy to drink now.
There are too many grape varieties (at least ten) in this blend to list, but they're dominated by Syrah and Cabernet Sauvignon. That makes it an old-fashioned field blend, and it's pretty darn good. It's fundamentally a dry but fruity wine, with good acidity and firm but drink-me-now tannins.
There are touches of milk chocolate and raw cherry at the start, which slowly segue into notes of spice and blackberry. The mouthfeel is rich and plush with a velvety soft texture.
There are touches of toast here, allowing the wine to broaden and become riper. It's still young, showing a future of yellow fruits contrasting with a tight and nervy texture. The aftertaste is full, ripe and generous. Drink from 2018.
There are true, varietal scents of apricot, peach and honeysuckle. Fresh fruit in the mouth shows crisp, citrus and orange flavors, with some spritzyness on the tongue, and plenty of orange rind in the finish. This is fruity and dry enough to be well suited to spicy foods.
There are two kinds of great California Pinots: delicate and massive. This is massive. It's dark, tannic and powerful in fruit, but is so rich, so complex and interesting, you just can't keep from drinking it. Explodes with black cherry, currant, cola, mocha and smoky spice flavors. Now through 2012.
There are two levels of aroma to this blend of 49% Grenache, 34% Mourvèdre and 17% Syrah: a bright floral touch and gravel-like minerality surround a deeper core of black currant and blueberry fruit. The palate is still quite tight, with elderberry, olallieberry and violet flavors, presented with a leathery texture. It shows lots of potential but still needs time. Drink 2018–2023.
There are two Ovum Memorista Rieslings; this one sports the label with the whale drawing. It's a block selection, and combines distinct flavors of apple candy and sour lemon. Not yet entirely knitted together, it's an interesting though puzzling wine, which shows some early signs of oxidation.
There are very distinctive botanical aromas on this wine, from salted orange peels to juniper bush, almost like a gin. The palate is also incredibly herbal, with dried dill, marjoram and basil, which makes for a very interesting sipper though perhaps a bit odd for some.
There are very ripe aromas of kirsch, cassis, licorice and root beer on the nose of this bottling, which begin to evolve into prunes, dried figs and raisins with time. The cola spice flavor is strong as are the prune and milk chocolate, all of which ride a strong tannic frame.
There are very savory aromas on this wine, with campfire smoke and herb-crusted game dominating the boysenberry fruit in the background. The tannins are edgy, and toasted oak flavors persist in a pleasant way, with black cherry and licorice present as well.
There are wines with mass appeal and others that are so idiosyncratic that only one in five people might like it. This falls into the latter category; it's barrel-fermented Viura with Sherry, dry wood, butterscotch and corn cake aromas. The mouth is creamy and resiny, with integrated acidity that keeps it afloat. Flavors of spiced pear, vanilla, cinnamon and toffee suggest amontillado Sherry and something elusive yet refined. Drink now with a rich seafood dish like lobster or baked turbot.
There are woody aromas to the nose but little fruit. This is fresh but empty in the mouth, with woody flavors of barbecue and hickory but, once again, minimal fruitiness.
There aren't a lot of producers making this variety in America, let alone a Zinfandel and Rhone-wine specialist, but it works on every level, the wine offering a concentration of rich apple, pear and stone fruit, the texture rounded and complex.
There aren't many 2003 wines available today, and this raisin and red fruit flavored wine shows plenty of attractive ripe flavors. Dried fruits dominate, giving the wine a Port-like richness, the tannins now comfortably integrated in the texture.
There aren't many better values in rosé sparklers than this. Hints of toast and citrus add nuance to strawberry scents on the nose, while brioche notes add depth to the palate. It's a bit creamy in texture, yet remains dry and refreshing on the finish.
There aren't many Cabernet Sauvignons from Napa County at this price point, so this one stands out for its concentration and simple cherry, clove and vanilla flavors wrapped in smoky oak. Perfumed and crisp with acidity, it's food-friendly and ready to be enjoyed.
There aren't many California Cab-Syrah blends this satisfying. Perhaps the main reason, aside from good viticulture and winemaking, is the source, Dry Creek Valley, where the grapes got sweet and ripe in blackberry, currant, bacon and spice flavors, yet maintained enough acidity for balance. The tannins are a bit tough and brambly, but this is a delicious wine to drink now with richly sauced beef dishes.
There aren't many monovarietal expressions of Pinot Bianco from Tuscany. This wine delivers bold fruit tones of apricot and pear, followed by a creamy exotic-fruit flavor on the finish.
There aren't many Rieslaner bottlings out there, so this may be one of the few chances people have of trying this interesting variety. It starts off smoky and herbal, developing strange leafy flavors that take some getting used to, although there's an undercurrent of lime-like fruit as well. Sweet without being too sweet; try with the cheese course.
There aren't many white wines coming out of Langhorne Creek, but this Verdelho is a good one, offering crisp, citrusy notes of pear and pineapple, medium body and a clean, refreshing finish. Drink now.
There aren't that many organic Proseccos out there, and this expression from La Jara is thin, crisp and refreshing. There is a pungent grassy note at the outset that needs a few minutes to disappear.
There aren't too many California Pinots lying around at $16. A Pinot made from organic grapes, this has a strawberry note in the foreground, followed by a peppery, spicy undertone. With its weight and depth on the finish, it'll hold up to a range of meals.
There aren't too many sparkling Pinot Grigios, but this is the one to try if you're curious. It offers substance and creaminess, with a subtle bouquet of citrus and stone fruit.
There aren't very many Cabernets from the small Chalk Hill appellation in eastern Sonoma County. This one is excellent, a worthy follow-up to the winery's 2007, offering smooth and rich tannins, with elaborate blackberry, cherry, cassis and mocha flavors. New oak plays a dominant role, but it should recede as the wine integrates over time. Give it 6–8 years in the cellar.
There can't be many, if any, other 100% Pinot Blanc Champagnes. Allowed in the appellation, the grape is only really found in this southern Aube region. It comes to the fore with Aurélien Gerbais (fourth generation), produced from vines planted in 1904. This wine is a soft, creamy and immediately drinkable, with ripe apple and pear flavors. It would repay a few months more in bottle; drink from 2017.
There can be few Pinot Blancs that come in such a heavy bottle. Once the wine is poured, it's a fresh apple and cream wine, with attractive acidity and a soft aftertaste. Some toast shows through at the end.
There comes a point when the pursuit of restraint becomes fruitless, and while this wine shows a wonderfully silky texture and an elegant finish, its subtle aromas and flavors of roasted cashew and citrus are indeed understated.
There has been an impressive jump in quality over the past few vintages, along with a price drop. What's not to like? This young, lightly spritzy wine is a fresh summer drink with immense appeal. Scents of white flowers, flavors of pears and highlights of tangerines, continue into further flavors of pink grapefruit and clean rock. The low alcohol suggests that there is a touch of residual sugar, but the wine finishes dry.
There have been 19 (dix-neuf) generations of Mellots making wine in Sancerre; at least one of them in each generation has been named Alphonse. This wine celebrates the history and the great quality of the family's wines today. It is richly endowed with both the beautifully ripe fruit and with a sophisticated acidity and texture. Drink this very fine wine now, although, like the Mellots, it will also age.
There have been Estate Selection Chards from Cuvaison before, but never a block bottling. This wine fully merits its status and price. Tightly angular and acidic in youth, it's very minerally, with a gunmetal tang to the oak-infused Meyer lemon, green apple and green pear flavors. One of the rare California Chardonnays not ready on release, this Chablis-style wine will be best in mid-2008, and should develop for another few years.
There is 36% Barbera, 32% Carignane, 30% Petite Sirah and 2% Zinfandel in this field blend, a lushly juicy, gulpable wine that offers firm tannins and spicy red fruit, cinnamon and earth tones. A subtle streak of bacon peeks out midway and onto the finish. A great food wine, it will make all kinds of meats, pastas and pizzas sing.
There is 60% Pinot Noir and 40% Chardonnay in this sparkling Brut. Golden-apple in color, it offers flavors and aromas that follow suit, rich in ripe apple, hazelnut and chestnut with a layering of natural sweetness on the finish.
There is 8g/L of residual sugar, so some tasters might object to a hint of sweetness, but others will just find it helps to accentuate the wine's fruit-forward nature. Pear and fig flavors pick up some honeyed stone fruit notes on the palate but this is nicely balanced and easy to drink.
There is a barnyard feel to this wine, from its rustic aromas through the edgy berry fruit to the final flavors of acidity and beetroot. The character gives licorice and spice as well as blackberry fruits.
There is a bit of sweetness which gives a quick impression of body to the light, cherry-flavored fruit. Once in the mouth the wine quickly fades, leaving just an astringent aftertaste with no particular varietal character.
There is a bitter edge to this wine. Spice and tight acidity give a nervy, taut character. At the same time, fresh apple and citrus flavors come through. Give this wine until 2016 to soften.
There is a bounty of herbally inflected red fruit on the nose of this bottling, with hints of tea, mushroom and pepper, which make for an intriguing but somewhat odd expression. The herbal flavors on the palate are reminiscent of chewing on bay leaves.
There is a bright but not overdone tropicality to this fresh and inviting wine, which shows lily, Gala apple and pear flesh on the nose and tightens up on gravel and citrus peel. The flavors are broad and easy, with a slight Granny Smith apple sharpness.
There is a burnt sugar scent over the top of this wine; caramelized past the point of sweetness. It's very soft, with just the barest hints of black cherry and smoke.
There is a caramel edge to this ripe wine with its strawberry fruits. It has spice and flavors of vanilla along with the crisp aftertaste of acidity. Drink this Pinot Noir-based wine now.
There is a caramel edge to this wine showing the wood-aging flavors. Luckily the fruit is all there as well, giving a balanced future to this structured wine. With plenty of tannins and juicy acidity combined, it will be a fine wine from 2019.
There is a citrus purity on the nose that suggests fresh lemon juice, but it is tempered by some spice, like that of still-green Seville orange rind. The palate is streamlined and equally pure, it has an almost cleansing quality. This is luminous and delicious and slips down far too easily.
There is a creamy texture to this ripe Muscadet, but the dominant character is very mineral and tight. Fine, fresh citrus and pink grapefruit flavors come through the texture to give a crisp, clean while rich wine.
There is a creamy, leesy mouthfeel to this estate-grown Riesling, whose residual sugar is masked with acidity. Tart apple and pear fruit flavors finish with lighter notes of candied orange and citrus.
There is a crisp spring in this wine— light and bright with great acidity and a touch of sweetness. It has a light prickle on the tongue that adds to the liveliness of this attractive wine.
There is a curious conflict between the creamy texture of this wine and the tight, tangy acidity. For a wine that is meant to be drunk young, it doesn't hold together, although the green fruits at the back are attractive. Drink now.
There is a curious imbalance here between Muscat's natural honey and very insistent acidity. The result is a wine that wants to be fresh, sweet and fruity, but doesn't fully succeed.
There is a curious petrol aroma to this wine. Even so, the red berry flavor is attractive and fresh, and the acidity is lean.
There is a curious petrol aroma to this wine. It follows through to toast, spice and flavors that only hint at fruit but that do bring out very fresh acidity. The aftertaste is the freshest part of the wine.
There is a curious sense of tropicality on this wine, with pink grapefruit flesh and pink rose petals showing on the nose. The palate stays in that style, with ripe papaya, mango and banana. It tastes good, just not much like Chardonnay.
There is a danger that the otherwise fine wines of Daniel Fournié are becoming excessively alcoholic. That's the feeling here. So although the black fruit is ripe, opulent and packed with tannins, there is a nagging burn and pepper character. A degree less alcohol and this would be a fabulous wine.
There is a dark brooding smell of black cherry and dark fruit of the forest, all held together with the chocolate tinge of smoky oak. The body is more fresh faced and lets the aromatic expressive fruit speak: It is juicy and vibrant, with a lovely pepperiness. The tannins are velvety and dense, but there is mellow flow and ample aromatic freshness. This strikes a good balance between sumptuous winemaking and pure fruit.
There is a darker fruit spectrum evident in the reserve, with notes of coffee, smoke, black fruits, a touch of charred wood all worked through, and without damping the core fruit flavors. Those bright flavors spotlight raspberry, plum and black cherry. A light cola flavor pokes through, with ripe tannins and proportionate acids. The barrel treatment is beautifully applied, adding sweet spice to the finish.
There is a deeply sanguine sense to the nose of this appellation blend by the Buellton-based winery, with bloody meats and graphite giving way to ripe raspberry fruit, brown spices and chopped herbs. It's very spicy once sipped, with black pepper, mocha and red fruits upholding more iron and pencil-shaving flavors on the palate.
There is a definite feeling of maturity here. The wine has a fine tang of fruit along with toast, vanilla and hints of grapefruit and apple. This opulent Champagne is ready to drink now.
There is a definite juicy red-fruit Pinot Noir character in this warm wine. It has spice, fine acidity and layers of red-berry fruits. The light tannic structure holds this fine wine properly together. Drink now.
There is a definite richness to this wine, the ripe white fruit and melon flavors aided by a judicious amount of vanilla and toast. That makes the wine seductive, but Laroche does not forget its Chablis origins and leaves enough room for a core of grapefruit, steel and tight acidity. Screwcap.
There is a definite smoothness and richness to this Grüner, which comes from aging a proportion in wood, a definite step up in quality from past vintages. It doesn't detract from the citrus acidity, but does add an element of pear and peach, and a round, soft aftertaste.
There is a definite touch of stalkiness here, perhaps a consequence of the vintage. It has black currant fruits and balanced acidity, needing a few more months to be developed. Drink from 2016.
There is a delicious amount of wood aging to this wine, partnering its natural fruitiness with a smoky, toasty character that goes so well with the spirit. It is rich with sweetness as well as acidity, leaving a bitter marmalade aftertaste.
There is a delicious tangy character to this crisp green wine that's packed with fruit. It is light and lively, refreshing in its acidity and layer of citrus. It is ready to drink.
There is a delicious, citrusy kick to this wine, lifting the bright berry fruit flavors. The flavors pile on, with peppery spice and chocolate, and a complex midpalate that tastes like cherry cola.
There is a dense floral power on the nose of this wine from a vineyard near Watsonville, with suggestions of concentrated violets, cinnamon, sandalwood, cedar and beet juice. The palate is more sanguine, with raspberry-pomegranate-cranberry juice, black slate, smoked meat and garden herbs, showing tons of length on the finish.
There is a density and unity of dark fruit on the nose of this wine, with black currant, boysenberry and dried mint aromas showing strong. It's a study of structure on the palate, with more bright black fruit as well as dark chocolate, cedar and espresso elements that will continue to soften with age. Drink 2017–2025.
There is a depth of flavor and concentration from low-yield old vines. The style gives raspberry flavors and acidity, with a light tannic character.
There is a distinct barnyard aroma to this wine. The palate seems more clean, and it offers firm, red berry fruits and tannins. A blend of Trincadeira, Aragones and Alicante Bouschet, this is fruity and structured.
There is a distinct hint of ripe, juicy peach flesh amidst all the pear aromas. The palate is less expressive but still full of friendly, appetizing and generous fruit. A seam of citric freshness again allows glimpses of that peach. Drink while these fruity aromas are out in force.
There is a distinct nutty smoky impression on the nose. The concentrated palate also comes with shades of vanilla and hazelnut, wrapping its fresh lemon and herbal spice into a warming intriguing cloak. It is the purity of the lemon that shines and lasts longest on the palate. This may be a bit young to drink now, so be patient and drink 2020–2030.
There is a distinct phenolic edge on this earthy, lemon-dominated and taut Riesling. Fruit—apart from citrus—is subsumed into an earthy, tense and concentrated palate. This needs more time to relax into itself and should blossom with more bottle age. Drink 2017–2020.
There is a distinct tannic edge to this 100% Pinot Noir Champagne. It gives a firm character and with spice as well as red fruits and citrus. These elements, not quite integrated, show the wine needs to age further. Drink from 2019.
There is a dusty aspect to the aromas and texture of this affordable Pinot Noir. Light berry fruit, lemony  acids, and some pretty spices add extra interest.
There is a farmyard quality to the aromas, but the wine itself shows a finely structured character that offers a linear, herbaceous view. The wine has considerable aging potential, bringing out an enticing citrus character.
There is a fine balance between the firm tannins and the ripe fruit in this wine. It has juicy acidity, spice and layers of delicious black-currant flavors. The fourth generation, Nathalie Boyer and Alain Tourenne, converted vines to Ecocert-certified organic beginning in 2008. Drink from 2019.
There is a fine combination of lightness and richness in this wine. The lightness comes from its fresh, crisp green flavors. The richness comes from the concentration, the flavor going deep down into the taut palate, acidity, mouth-filling green plums and spice. Screwcap.
There is a fine layer of minerality in this wine, coming from the dry stones of the vineyard. It produces a tight texture that dominates at this stage. Underneath, green and yellow fruits are waiting to come out, bringing with them a great lift of acidity and delicious refreshing crispness.
There is a fine mineral-driven backbone to this ripe, concentrated and fruity wine, which gives its dense apricot and pineapple flavors great structure. It needs to age for at least four years.
There is a fine mineral texture to this structured, firm wine from the northern Haut-Médoc. It also has ripe fruit and a richly tannic character, with flavors of black plum juice and berry. Dominated by Cabernet Sauvignon, this will age over several years.
There is a fine perfumed character with this wine. It floats above the ripe cherry and berry fruits and the firm structure of rich tannins. The vineyard, centrally located in Nuits-Saint-Georges, has given a firm wine with the great potential to be generous. Drink from 2021.
There is a fine sense of structure in this dense and solid effort. It has both a juicy black-currant note and a full-bodied, concentrated texture. Showing the richness as well as the dry core of 2010, it is ready to age over several years.
There is a fine steely, mineral character to the wine that parallels the ripe yellow fruit, toast and quince jelly flavors. The ensemble is rich, but maintains the true cool-climate character of Chablis.
There is a fine touch of spice in this wine. Bright and tangy, it is also full with white fruits, ripe acidity and a warm while zesty character. Still young and zesty, the wine will soften over the next few months into something more rounded. Drink from 2017.
There is a firm structure here underpinning the sweet, ripe strawberry flavors. The wine offers freshness from its berry acidity along with a final tight core of tannins. Age for 2–3 years.
There is a firm tannic element to this solid wine. With some Cabernet Sauvignon in the blend, there are hints of black currants as well as the perfume of Touriga Nacional. This is a dry wine at this stage, although the ripe fruit will certainly come through over the next few months. Drink from late 2018.
There is a firm, dry core to this attractively spiced wine. Blackberry fruit is fleshy, ripe, although with a considerable amount of acidity. It's a wine that is structured, finishing with chewy plum skin flavors.
There is a firm, tannic character to this fruity wine. Strawberries are matched with a dry structure to give a wine that has plenty of fruit but really needs to go with food.
There is a flinty touch of reduction on the nose. The frothy palate follows with freshness and verve: there is rhubarb and lime peel, fresh lemon and tart greengage. The frothiness makes this exuberant and fun while the generous dosage puts us in mind of spring flowers and elder blossom.
There is a floral touch to the aroma and flavor of this bold, spicy wine. Along with toasted bread and smoke aromas, it has plenty of mouthwatering fruit flavor, firmly balanced by ample tannin and acidity.
There is a fresh, crisp character to this light rosé. It is eye-watering in its refreshing character, with balancing acidity, smoothing out the edges with a touch of caramel.
There is a gamy streak in the red-cherry nose of this juicy wine. The light palate has that same animal touch on its lively, tart but ripe red-cherry center. Tannins are soft and finely, densely woven, brightened by ample freshness. This very appetizing red should be served very slightly chilled.
There is a gentle side to this medium-bodied wine, as it offers aromatic complexity with slightly restrained fruit flavors. Light aromas like cedar shavings and black pepper give way to a smooth texture supported by moderate tannins, and pretty plum and pomegranate flavors.
There is a glorious touch of ripe peach among the abundant lemon notes of the nose. A hint of grapefruit spice lends added allure. These notes carry to the palate that is juicy in ripe peach, grapefruit and bright lemon. All this happens on an completely dry, finely delineated body of absolute precision and poise. There is something crystalline about this, something fine-boned and delicate that nonetheless has absolute power to convince. This is simply wonderful. Its inherent grace will only increase with time. Drink 2020–2037.
There is a good balance between fruit and structure in this blend of 71% Merlot and 29% Cabernet Franc. It is not weighty, although it does offer attractive berry fruits and touches of red currants. Acidity is a powerful element in this wine that needs to soften. Drink from 2016.
There is a good balance in this wine between fresh berry fruits and a firmer structure so the tannins are present while never hiding the attractive fruitiness. Simple and one-dimensional, it is still attractive and ready to drink.
There is a good balance of tropical and citrus flavors on this warm, ripe wine. The fruit easily covers the more mineral core that gives structure. Rich and full-bodied, it can age through 2015.
There is a good bite to this tight, mineral wine. It has candied orange, a bite of brandy and fine acidity. This is a well-balanced wine, never too sweet with a burst of final freshness.
There is a good core of tannin here, the fruit sweet plums and ripe tannins, relatively soft and easy. Only that kernel of tannin offers some aging possibility.
There is a good crisp quality to this Blanc de Blancs. It's bright with acidity and textured with a strong layer of minerality. A dry, lively aftertaste comes through its tight mousse. Drink now.
There is a good mineral character here, a steely edge to the ripe apricot and yellow plum flavors. The wine has enough acidity to maintain its fresh side, and a fine lift on the finish.
There is a good range of flavor complexity in this medium-bodied, soothing wine. It starts with a bit of grapefruit and lemon in the aroma, then adds a riper peach flavor that matches the supple texture.
There is a good structure here, plenty to support the fresh fruits and red-berry flavors. This wine is full of fresh acidity with fruit and tannins in balance. It's going to develop well, always full of fruit and attractive acidity. Drink from 2018.
There is a good touch of honey here, with attractive fruit flavors and layers of almonds, spice and a ripe finish.
There is a grace and power to this wine that is quite fascinating and refreshing in a world of bruising, jammy fruit bombs. Fruit flavors of plum and blueberry and cassis segue smoothly into herbal and meat flavors, then nicely rounded tannins. There are no rough edges here, but a complex wine that glides through layers of spice, fruit, earth and barrel flavors with confidence and style.
There is a great amount of dark strawberry freshness on the nose of this intriguing and seductive bottling, enhanced by gravel, pepper and a distinctive mintiness. Peppercorns, beef char and smoke hit the palate alongside blueberry and boysenberry, with plum-skin tartness and firm tannins ensuring ageability.
There is a great balance between acidity and impressively fresh fruit considering the age of this venerable Port. Of course there are many flavors from the wood aging, but they are combined with orange marmalade, fig and raisin flavors in a riot of complex flavors that have created a very great wine. It comes from a year that was not generally declared as a vintage.
There is a great balance between sweetness and acidity in this fine wine. Lemon, lime zest and a twist of orange give an intense freshness, while the honey and marmalade add richness and sweetness. It's a great wine for aging. Drink from 2017.
There is a great balance between the natural floral and perfumed character of this Gewürztraminer and its lively acidity. These elements combine to form a wine that is complex and immediately attractive. It's ready to drink, but it can also age for a year.
There is a great balance here between the creamy fruit and the wood flavors. Apricots, ripe apples and melon are spiced with the right amount of toastiness. The wine has a rich, warm feel. It is still young, so wait until 2015 to drink.
There is a great burst of appealing acidity in this wine, accompanied by refreshing red fruits. This balanced wine is lively, crisp and with plenty of flavor. Drink now.
There is a great deal of restraint exercised in this bottling from this warmer SoCal region, with tightly wound blackberry, black currant and turned loam on the nose. The flavors are also still wrapped up firmly, with more black currant, asphalt and gravel hidden behind sticky tannins. This wine is still young and should age well.
There is a great depth of flavor to this wine. It is rich, but has a strong mineral edge that cuts through the ripe white and citrus fruits. Balanced between dryness and fruit, this structured wine is ready to drink.
There is a great link here between the tannins, delicious red berry fruits and blackcurrants and the almost architectural structure. The wine certainly has fine fruit, a great balance, very complete, finishing gently, ripe and soft.
There is a great, juicy feel to this otherwise serious and firm wine. Black fruit flavors push through the structure, offering richness as well as power. The acidity, layers of toast and an impressively fresh feel all come through strongly. It needs aging; drink from 2017.
There is a green, raw wood character to this wine, with additional notes of green apple, strawberry hull and beeswax. The medium-weight palate offers a bitter orange-peel flavor alongside crisp apple and melon rind. Drink now.
There is a healthy dose of 22% Petit Verdot in this bold, juicy wine, rich in wild raspberry and cassis aromas and flavors. Graphite and chocolate fill out the dense, integrated midpalate, complemented by tangy acidity that provides structure and a hint of grace.
There is a hearty amount of smoke on the nose of this bottling, with oak and wildfire notes giving warmth to the strawberry, graphite and sandalwood aromas. That smoke carries into the palate, where black plum fruit meets with mocha flavor.
There is a heavy or slightly fat quality to this Trebbiano from Tuscany that is enhanced by aromas of chestnut honey, almond, dried apricot and a slight touch of exotic herb. The wine is characterized by chewy density and soft succulence on the close.
There is a heavy wood presence in this wine. For now, it dominates with burnt toast and dark chocolate flavors. Happily, the fruit is also developing well, bringing its fresh black-currant flavors into the balance. Drink this still-young wine from 2020.
There is a high-toned aspect to the otherwise neutral nose that just gives away lemony hints. The palate is sprightly and fresh and reveals a very creamy, fruity, almost tropical core which is cut very pleasantly by fresh, aromatic lemon—this is Chardonnay but not as you know it. A very fruity, rich but fresh number.
There is a high level of wood here, but that is sustained by the weight of the black fruits and the rich tannins. The wood gives a vanilla character that will disappear in a year or two, leaving a solid wine that is dominated by ripe, sweet Merlot.
There is a high proportion of Merlot in this wine, and it shows in its ripe softness, with a depth of sweetness that goes all the way through. The tannins are there, but only just discernible.
There is a hint of flinty reduction that still clings to the nose. Underneath that is shy crisp red-cherry fruit. The palate adds glimpses of lifted conifer aromas to that. There is lightness and a very fine structure, but also depth. This is very elegant and understated but all the more touching for that. The finish is totally refreshing and dry.
There is a horsey, leathery scent as you first experience this wine. It penetrates into the mouth, a stand-off against the sweet/tart boysenberry fruit. Suspect it will be a love it/hate it type of wine, depending upon your appreciation of leather.
There is a layer of tannins here that impart a dry edge to what is otherwise sweetly fruity wine. It is full and juicy, with strawberry fruit flavors.
There is a light pepper and spice character that comes through in this wine. It adds to the wine's simple fruitiness with complexity, pushing the rosé into a food friendly character. The wine is ready to drink.
There is a light prickle on the palate of this Alvarinho-Trajadura blend, giving lift to the just off-dry peach and orange zest flavors. It's an attractive, fruity wine to drink now.
There is a light prickle to this freshly crisp and dry rosé. It bursts with raspberry and red currant flavors, tangy acidity and a lively finish.
There is a light suggestion of barely ripe strawberry and strawberry leaf, followed by flavors that are more tomatoey than grapy.
There is a light toast aroma to this ripe, fruity wine, but the juicy feel is underlined by wood aging. Ripe, with a touch of sweetness at the end, it is ready to drink.
There is a lightly toasty aroma here. On the palate, this wine is ripe, rich and full in the mouth.It has a smooth, creamy texture that is round while keeping plenty of room for acidity. This attractive wine should be drunk now.
There is a lightly toasty character in this wine that gives it a round, full texture. Spice goes along with the green and white-fruit flavors to make an intensely fruity wine that hints at a New World style. Drink now. This is one of 15 Bordeaux chateaus by Crus and Domaines de France.
There is a lightly yeasty character to this wine that gives it a bitter edge, hindering its fruitiness and crisp apple acidity.
There is a lightness about this vintage of Mouton Rothschild. It doesn't take away from its quality but does give the wine poise and an attractive lift. The wine is based on solid tannins, then the ripe fruit builds layers of fruitiness and freshness. It is not likely to be one of the longest-aging Moutons, but it will be delicious. Drink from 2020.
There is a little Cabernet Sauvignon (15%) and Syrah (4%) in the blend also. This is a silky, yet muscular— let's say it, masculine—style of Merlot. Meaning that the fruit is concentrated with deep blue and black berry and cassis flavors, augmented with lead pencil. Beautiful polish and concentration characterize this wine, yet it's quite approachable.
There is a lot going on in this unique, affordably priced blend of 36% Pinot Noir, 28% Syrah, 27% Merlot and 9% Zinfandel—underripe mulberry, thyme, crushed pepper and fennel aromas on the nose. It balances well on the palate, where bright acidity and textural tension hold the boysenberry, anise and lavender flavors together.
There is a lot of fruit in the aroma and flavor of this wine. That, along with a touch of floral influence, make this medium-bodied wine fresh and alluring. Notes like Anjou pear, jasmine, ripe peach and a hint of vanilla swirl softly around the palate.
There is a lot of herbal and woody nuance to the nose of this blend of 72% Grenache, 10% Syrah, 10% Mourvèdre, 5% Carignane and 3% Counoise. Thyme, dried fennel and Earl Grey tea aromas lift the dark strawberry fruit. Shaved cedar flavors frame the palate, where lavender and other purple flowers integrate seamlessly into the soft red fruit.
There is a lot of plump citrus fruit here such as pink grapefruit and sweet lemon. Green shadings of chopped herb and tomato leaf appear in the background, giving this Italian Sauvignon dimension and personality. It also offers good density in the mouth for possible pairings with fish and pasta.
There is a lot of power in this wine. It has great weight and richness and an intense structure. Hanging from the frame of the wine are dark plum fruits, layers of wood, sweet spice, complex acidity and dry tannins. Age for 6–7 years.
There is a lot of promise in this bottling from a single vineyard 1,200 feet above the Malibu coast. Baked blackberry, red plum and sultry strawberry notes appear alongside savory roasted beef and herbs. There's enough pepper on the palate to indicate Syrah, but the fruit is lighter than usual, with bramble and raspberry lifted by touches of fennel and dill.
There is a lot to like in this blend of 80% Syrah, 18% Malbec and 2% Petit Verdot, which offers deep blackberry, black cherry, star anise and pie crust on the ripe, exotically spicy nose. The palate is rich with black cherry and vanilla flavors, cut by dark spice, lingering acidity and tannic depth.
There is a lovely balance to this Viognier, and a sense that these cool-climate grapes were not pushed too far. The winemaker, happily, chose to make the wine that the vineyard gave her. Delicate and layered, with paper-thin suggestions of citrus rind, grapefruit and white peach. Still tightly knit, this wine very slowly unwinds long after you've swallowed that first sip or two.
There is a lovely, poised balance between fresh, crisp fruitiness and peppered spice in this wine made from the increasingly rare Chasselas. It is light, flavored with apple and quince, very attractive and ready to drink now.
There is a marvelous intensity from the first sniff to the last swallow of this excellent wine. Spicy and penetrating, it augments ripe strawberry and cherry fruit with details of herb and pepper. With power to spare, it remains an elegant, even pretty Pinot.
There is a mere hint of fresh grapefruit on the nose but the palate follows with rounded, fresh but spice-edged mirabelle plums and more gentle citrus. There also are glimpses of fragrant citrus foliage with white pepper breaking through. This is ripe but light, rounded but delicate. A wonderfully zesty lemony finish just lasts and lasts.
There is a mineral texture to this wine with its blend of almost equal Sauvignon Blanc and Sémillon. It is tight, structured and needs to age with its crisp acidity and warmer tropical fruits. Drink from 2016.
There is a minerally texture to this structured, severe wine. It has some weight, but it shows a stalky black-currant flavor and dry tannins. The finishis lean.
There is a nice cherry core and exotic spice aromas on the nose of this blend of 83% Cabernet Sauvignon, 11% Merlot, 3% Cabernet Franc and 3% Malbec, mostly from the Chalk Knoll Vineyard in San Lucas. The palate is dense and spicy, with rich vanilla-laden cherries and savory tobacco smoke.
There is a nice lift to the aromas, which focus on sweet black-cherry fruit. Streaks of cola and brown sugar come into play in the mouth, but the rich fruit is the star of the show.
There is a noticeable oak influence on the nose of this wine, but it's not over done. Aromas of seared lemons, browned butter, marzipan and salted pineapple are cut by Meyer lemon peel. The palate is very focused on a lime peel acidity and chalky minerality, also presenting lemon butter and sea salt.
There is a perfumed, spicy quality to this wine, with hints of nutmeg and allspice. The wine is rich and full in the mouth, but with a great streak of contrasting acidity. It really needs to be aged for a year to bring out all its qualities.
There is a pleasant and mellow peach quality to the balanced nose of this bottling, with touches of melted marshmallow and white chocolate, cut by squeezed lime and melon. Vibrant acidity slices through the palate, where round yellow apple and Asian pear flavors are bound by grippy tension.
There is a pleasing creaminess to the mouthfeel, yet the wine retains well-defined green apple and citrus fruit flavors. Where many Viogniers are bitter and hot at the finish line, this one is like sucking on a creamsicle.
There is a port-like character to this take on a once popular, now rare grape, grown in a historic corner of the Santa Clara Valley. It shows raisins, prunes and dried fig aromas, but not in a treacly way. Heavy and tannic on the palate, it's quite interesting though not entirely smooth, with more prune and rose-hip tea flavors.
There is a pristine mineral note that runs straight through the middle of this crisp Gavi di Gavi from northern Italy. The wine is easygoing and exceeding fresh with a sharp, crisp close and light consistency.
There is a pronounced floral perfume that lingers from nose to finish in this fresh, fruity Chardonnay sparkling wine. Made in the traditional-method style, it's zippy and spry boasting cutting lemon and green apple flavors tinged with caramelized sugar. Tiny, piercing bubbles expand to a dense, mouthfilling foam but dissipate elegantly on the finish.
There is a racy, spicy, biting edge to this young Pinot that nicely expresses the Chehalem Mountains AVA terroir, authoritative and unapologetic for the herbal side of the grape. It lingers and opens into a mélange of red fruits, forest, leaf and loam, still stiff and compact after hours of breathing.
There is a refreshing minerality underscoring this tightly wound wine. Fruit flavors of grapefruit, lime and white melon carry a hint of spice. There's penetrating acidity, only slightly muted by the 13 g/L of residual sugar.
There is a rich black plum darkness to the nose of this bottling, which transitions to muddy loam and wet clay, lifted by aromatic sagebrush. The palate shows dried black cherry, star anise and more soil-driven minerality.
There is a rich blend of Aragonez, Touriga Nacional, Trincadeira and Syrah in this full, ripe, black-fruit tinged wine. It is already open and generous, with wood spice tones and a smooth texture. Drink now through 2018.
There is a rich texture, with black and red cherry fruits. The wine is dominated more by the dark and complex tannins that give a solid and firm base, and also show potential lusciousness.
There is a ripe and smoky character to this wine aged 12 months in French oak. A rich background of plums and berry fruits steadies the tannins. The wine is balanced and will be ready to drink from 2017. The Gonfrier brothers' 94 acres are certified “Haute Valeur Environmentale” (High Environmental Value).
There is a roasted, slightly burnt scent to this wine, leading into smoky flavors of ground coffee and tar, wrapped around light red fruit.
There is a rosé here struggling to get out. This wine has strawberry fruits combined with tannins in a way that does not work. Bordeaux Clairet lies between rosé and red in color and in taste.
There is a rustic edge to this flat wine. It is soft and lightly fruity although unfocused. Drink now.
There is a rustic side to this wine, not unattractive and given a lift by the juicy acidity and spice aftertaste. The wine is dark in color, more fruit than structure. It is ready to drink.
There is a savory touch of salt and herb amidst the fruity mirabelle plum notes on the nose. The palate shows a lovely background of autolytic richness, akin to sponge and rye bread and also has a piquant salty accent that entices all the way to the lemony bright finish. The mousse is fine and elegant, the finish is long and dry.
There is a savory, fragrant, mossy greenness that draws you in. On the concentrated palate, this becomes more distinct as the peel of Bosc pear and crushed arugula emerge. Lime zestiness comes with a slightly warm finish.
There is a select group of under-$20 Malbecs from Argentina that really do the country and the variety proud. Santos is one of them; the 2006 is easy and ripe on the nose, with lovely cola, berry and herb aromas. The palate has a natural feel and bright black-fruit flavors. Not overly complex but a winner for the next year or two.
There is a sense of alcohol with this wine. It is so rich, so dense, so ripe. The texture is round, full in the mouth with a touch of pepper. As a contrast, it also shows a surprising amount of freshness, especially in the aftertaste. Drink this ultra-rich wine from 2018.
There is a sense of extraction and long wood aging with this bitter, chocolate-flavored wine. The palate has a dark plum-skin fruit character and a dry, hard-edged core. It will need at least six years to mature.
There is a sense of pent-up energy with this wine. It has powerful fruit along with flavors of chocolate, but it is all masked and repressed by tight firm tannins. A wine that will develop slowly.
There is a sense of pure juicy black-currant fruit that shoots through this great wine. With tannins that are firm while not a jot too much, the wine is crisp, packed with fruit and set for many years of aging. It is beautiful, fruity and intensely structured. Drink from 2027.
There is a sense of restrained purity on the nose, showing unripe pear, apple skin, lemon zest and crushed stone. The palate is more evoking, offering notes of juicy apple and candied citrus that are balanced by lemon-lime acidity.
There is a significant change in the flavors of this wine following the outstanding 2009 version. Case production has almost doubled, but the light aromas and flavors seem heavily scented with black pepper, with additional herb and cherry flavors on the finish.
There is a skill to making an off-dry Champagne, blending sweetness and the fresh, lively character. This wine doesn't quite make it. The two elements—fruit and sweetness—are not integrated and leave a candied character.
There is a slight pepper character in this wine with its ripe fruits and fresh acidity. The result is a balanced wine that is not just about fruitiness but also full of character and with some complexity. The wine can be drunk now, although it will be better from the end of 2016.
There is a slight prickle that gives a surprise lift to this dry wine. Along with that is crisp fruit (lemon and apple flavors) and a refreshing amount of acidity. Drink now.
There is a slight, aromatic lift on the nose that turns into pear-fruited freshness on the palate. This is easy drinking, refreshing and light, just what is needed for a party.
There is a smoky edge to the grassy notes on this slightly aromatic white. Underneath there is some appealing, creamy citrus that puts the palate on a different, more serious footing. This is very fresh and very light, but it has character.
There is a smooth, wood-aged character to this wine, along with attendant firm tannins. Chocolate and black fruit show extraction and bring some bitterness. Austere at the moment, this wine needs time.
There is a solid amount of wood here, but the fruit has weight enough for it. The tannins are dark, brooding in character, but they also support ripe and juicy fruits. With its dusty texture, this wine could certainly be aged for several years.
There is a solid, tannic core in this Baga-dominant blend. It gives a smoke and blackcurrent flavored wine, with a firm layer of dry tannins and intense acidity. The wine is well structured, but needs time to age. Drink after 2016.
There is a somewhat disjointed aspect to the mouthfeel of this wine, and some light and unusual floral scents that don't follow through as flavors. Clean, simple fruit and light cracker flavors come and go rather quickly. Two bottles tasted.
There is a strong barnyard aroma here, although the palate is cleaner and more modern. With rich tannins and a dark plum character, it's ripe and structured. There is a strong mineral element, giving the wine power and density. Drink from 2016.
There is a strong cherry-juice character to this wine. It's ripe, young and very drinkable now. But with the underlying tannins, the wine should be able to age to bring out the structure and acidity.
There is a strong initial wood flavor in this structured wine. Solid and dense in character, it needs time to soften its toastiness and reveal its ripe blackberry fruitiness. Give this wine several years, and drink from 2016.
There is a strong layer of new wood here, serving to give structure to the rich berry fruits. Plum juice and black coffee round out the dryness, but the texture is still young, needing four years aging.
There is a strong mineral element on the nose of this wine from the biodynamic-minded producer, along with lime juice, lime blossoms and a nearly spearmint herbal sense. Zesty acidity frames the palate, along with white rocks, lime and lemon juice and green pears on the finish, altogether clean and fresh.
There is a strong pithy character to the nose of this wine, with aromas of Meyer lemon peel, grapefruit rind, Brie cheese wash, yogurt and wet rock. The palate is really tightly wound and also full of that tight pith character, with ethereal and wispy flavors of clean smoke, chalk and ash. The acidity is soft but penetrating.
There is a strong sense of herbaceousness in this wine. A blend of Sémillon, Sauvignon Blanc and Alvarinho, it is fresh and crisp with lemon and pear flavors. A short wood aging has allowed the wine to round out and get a toasty feel. Drink from 2015.
There is a strong steeliness to this wine although it doesn't lose out on fruitiness either. Crisp apples are tempered with pineapple to give a ripe feel, while the end is fresh and mineral.
There is a strong underpinning of mineral in this wine, supporting crisply defined flavors of melon, pineapple and citrus peel. A medium-ripe, medium-weight, supremely well-crafted and balanced Roussanne.
There is a strong, spicy wood character in this wine, which is showing its fruit acidity as an afterthought at this stage. The juicy background has potential and will allow the wine to fill out. Drink from 2019. Once owned by monks, then a shipbuilder, Philippe and Chantel Miecase arrived in 2006 and renovated vineyards, château, chapel, winery and added a restaurant and B&B.
There is a strongly caramel element to this wine. A tannic edge gives structure, though its fruit is less obvious.
There is a strongly rustic character to this wine. The fruit seems to have disappeared. and the wine is tough right through. Maceration took place in traditional concrete vats; malolactic fermentation and aging in barrels, 25% new oak.
There is a stunningly unique resinous quality on the nose and palate of this wine by Dan Kessler, very much like the aromatic, crystalline sap that comes from the obscure dragon's blood tree. There's also root beer, cinnamon, dried orange rinds, raspberry tea and potpourri in the nose, and mulberry, black tea and spiced cherry on the palate.
There is a sunrise pink color to this soft, rounded wine. Made from Palmela's local Castelão grape, it is fruity, tinged by caramel and a fresh, crisp citrusy aftertaste. Drink now.
There is a sweet streak running through the fleshy fruit flavors of pear and peach. This is pure Pinot Gris, balanced with high acidity, sweet fruit and slightly bitter flavors of skin and rind.
There is a tantalizing hint of perfume in this 85% Sauvignon Blanc and 15% Muscadelle blend that makes the wine both ripe and textured. With a touch of pepper as well as crisp apple, the wine is rich and ready to drink.
There is a toasty aroma in this wine that comes from a premier cru next door to Chassagne-Montrachet. This toastiness continues into a spicy, toasty note. A good sense of fruitiness gives the wine a ripe and rich character that will allow it to mature well. Drink from 2017.
There is a toasty character to this wine with its (not unpleasant) lightly oxidized flavors. There is also perfumed fruit and flavors of ripe rich fruitiness. It is a finely structured wine, ready to drink now.
There is a ton of black pepper flavor in this stylish blend of Cabernet Sauvignon, Sangiovese, Merlot and Syrah. It also bears notes of licorice, sweet red currants, grilled prosciutto and sandalwood. This tastes so rich that it almost seems sweet, but it's actually dry and balanced.
There is a touch of bitterness in this wine, giving it an edgy character. There is plenty of fruitiness with notes of apple skin and lemon flavors that are bright and fresh. It needs a few months in bottle to fully integrate.
There is a touch of earthiness typical of Menetou-Salon in this wine. It brings out gooseberry, catty flavors as well as swathes of citrus. Very crisp, this is a wine that could do with a year to round out.
There is a touch of floral aroma in this vivid and fruity-tasting wine. Aromas and flavors of fresh-cut apple and honeydew melon round it out, while lively acidity makes it appetizing and fresh.
There is a touch of gold to the color of this fine, full-bodied wine that shows a light touch of sweetness. Rich lemon and honey flavors are cut with grapefruit acidity to give a taut, wonderfully crisp wine. Age for another 3–4 years.
There is a touch of lemon cheesecake on the nose—both creamy and zesty. The palate seems translucent in its lightness with its fizzing froth. The finish is clean, refreshing and dry. Drink soon.
There is a touch of minerality from the textured apple-skin flavor. The wine has a bright, lively feel to it, with green plum and grapefruit notes providing a fruity finish.
There is a touch of minerality in this wine as well as a dry edge and ripe red-fruit flavors that are already attractive. It should be aged at least three years.
There is a touch of nuttiness on the nose before lemon notes kick in. There is lots of rounded spice, including hints of nutmeg and mace, that dance with the subtle lemony freshness on the light-bodied palate. The flavors are intriguing and very fresh, with a juicy, enlivening and still spicy finish.
There is a touch of smoke and stone that lends a darker aspect to the ripe but crisp apple fruit. The palate has that same taut but very full-fruited feel—of very tightly held ample fruit reminiscent of red-cheeked, aromatic apples. This is both powerful and svelte. The palate is dry and finishes very clean, leaving you with haunting apple notes and fresh lemon.
There is a touch of sour berry on the bouquet, with white almond and menthol notes. The mouthfeel is subdued and silky.
There is a touch of spice on this wine, along with flavors of crisp citrus and green apple. Fruity and bright, this is already drinkable, and it finishes with a tang of lemon zest.
There is a touch of toastiness in this otherwise perfumed wine. It's an addition to the always-eclectic Campolargo range. The wine shows fragrant fruit, touches of apples and lively acidity. Drink now.
There is a touch of toastiness to this otherwise fruity wine, produced by Jean-René Matignon of Château Pichon Baron in Pauillac. It has class as well as attractive tangy acidity and a refreshing citrus backdrop. Drink now.
There is a touch of wood here, partnering with the wine's weight, minerality and crisp character. White fruit flavors of apple and pear lend further brightness.
There is a touch of yellow mirabelle plum on the nose. The palate comes in with a more tart note of pith and zest. The slender body unites full fruit and lively freshness in a compact package, boosted by a little residual sweetness that nonetheless lets the wine finish dry.
There is a toughness to this young wine that will take time to soften. On the other hand, there is plenty going for it with the smoky black fruits and acidity and the warm aftertaste. Drink from 2019.
There is a very accessible aromatic entry to this bottling. An almost-sweet touch of crystallized honey and beeswax is cut by green plum, wet stone and chopped lemongrass. The sip delivers rounded and pleasant flavors of nectarine, red apple and chamomile.
There is a very juicy nose to this bottling, with dark plum, berry and the slightest hint of baking spice. Red cherry and cranberry flavors pop on the palate, alongside decent helping of clove-like spice, but it's the stony grip that takes this one to the next level.
There is a very pretty herbal quality here that helps to enhance the wine's natural aromas of dark fruit, plum cake, black pepper, dried plum and prune. It boasts thick concentration and has gritty, nervous tannins on the close.
There is a very strong petrol touch to the nose of this bottling, as well as intriguing accents of iodine, kelp, salt and lime pith. It is tightly wound on the palate, with grippy tension revealing citrus peel and pith and the same briny, seaweed-like character.
There is a vivid pink color on this caramel and ripe fruit-flavored wine. It has weight, probably too much, losing the freshness and acidity. Vanilla and super-ripe strawberries dominate.
There is a vividly refreshing nose to this biodynamic wine, full of aromatic lift from brisk stone fruit and white rock minerality. It's full on the mouth, nicely balanced with no edges sticking out at all, and just a tad of tart apple on the finish.
There is a voluptuous edge to this generous wine. It has rich flavors, some strawberry and plum juice. The final extreme freshness shows through the layer of firm tannins. For aging over 4–5 years.
There is a warm, honeyed edge to this otherwise steely, very crisp wine. It gives richness, counterpointing the delicate citrus and fennel flavors. The wine can age, but is ready to drink now and until 2020.
There is a whiff of flint before the tangy nose reveals itself with orange and lemon zest. This has a sprightly, lively feel and a textured, dry palate where orange zest, lemon juice and tangerine freshness play against a fruit-drenched backdrop of chalky stone. This is chock-full of fruit and joy but also really fresh. Drink 2016–2025.
There is a whole orchard full of apples here: crisp and green, yellow and juicy, red and mellow and also the very aromatic red-cheeked kind. These aromas fill nose and palate and present a wonderful balance between fruity richness and absolute zesty freshness. This is lissom, dry and light bodied but full of flavor with a very mellow apple finish.
There is a wonderful tang of orange zest in this fresh and fruit wine. With its attractive perfumes and flavors of currants it is ready to drink now but could age for a few years. Screwcap.
There is a wonderfully aromatic element of something floral and tropical on the nose of this unusual Pinot Gris. The fruit expression is very ripe, reminiscent of melon and juicy pear, highlighted with pineapple and fresh lemon, but there also is ample zesty freshness for balance. If you thought you had tasted all that Pinot Gris has to offer, taste this one, which was created from unpruned vines left to their own devices and bearing deliciously few clusters of delicious fruit.
There is a yeasty autolytic touch of brioche that mixes with the vivid red-apple notes of the nose which also has subtle floral overtones. The palate shows a subtle harmony of fresh tart apple, a touch of strawberry and again that tender creamy note of brioche. This lovely elegant sparkler has a very fine fizz and a very refreshing long dry finish.
There is a yeasty rounded freshness on the nose. The palate is also pervaded by pleasantly creamy fresh yeast notes. Again, this is about texture rather than power. This is made from one of the few vineyards of Chasselas, a rather neutral variety, that still exists in Alsace. It's a light-bodied wine made for the table and, dare I say it, for quenching thirst.
There is absolutely no better value in a California Zinfandel than this boxed wine, the equivalent of four regular bottles at $4.75 each. It's a pretty wine, dry, silky and flavorful in raspberries, mocha and pepper.
There is almost a touch of burnt sugar on the nose before the more customary aromas of juicy honeyed pear kick in. There are fresher glints, too, of zesty lime and green pear. The palate boosts the juicy pear notes which fill mouth and nose and which are edged with pleasantly bitter pithiness. A touch of residual sweetness amplifies the fruit on the generous palate, but this is balanced with lemony freshness before an off-dry finish. Lovely now but sure to develop. Drink 2017–2030.
There is almost something of the sea breeze in this wine. An alluring iodine hint on the nose mixes with notions of green apple and the merest touch of rhubarb. The palate comes in with a smooth, fine mousse of tiny, creamy bubbles that counterpoint the inherent English briskness. Slender and elegant, the palate gears everything to a fresh finish of green apple and lemon purity that lingers. It's harmonious, refreshing and balanced.
There is already a hint of tawniness to this wine (second bottle— first was TCA-infected) that suggests a short life ahead. It's charming at the moment, surprisingly far along the aging curve, but with pretty cherry fruit and some sandalwood in the tannins. Drink up.
There is an almost tropical touch to the apple and lemon fruit: this is almost like vanilla-spiced apple tart with lemon zest. Very appetizing with that unusual vanilla-edge and more of that tropical lychee. Overall, this is balanced and very fruit-driven.
There is an amazing medley of aromas and flavors in this powerful Tocai. Aromas of perfumed spring blossom, almonds follow through on the palate with flavors of pears, almonds and spice, with just a touch of pepper.
There is an animal, undergrowth character to this wine, along with a foursquare, solid structure. The wine has power and is developing slowly, with the dry outer skin concealing the fruit potential underneath. Drink from 2017.
There is an appealing rusticity and a certain wildness about this wine. Hints of smoke and singed meat makes it visceral and unusual. Red fruit lurks here and there between the earthier notes and there also is a grip of firm, but unforced tannin. It's full of rugged, swarthy charm and secretive, intriguing depth.
There is an appealing touch of honey in this medium-sweet wine. It has a fine balance between acidity and ripe apricot and peach fruit. It is attractive and crisp with an underlying perfumed character. It's ready to drink.
There is an aromatic, herbal lift among the full-fruited nose of this wine that is reminiscent of freshly peeled curls of ripe Cox Orange Pippin apples. The palate adds a pleasantly bitter, slightly phenolic edge that gives texture and and counterbalance to the soaring freshness of the citrus and apple notes. Concentration and power come in a compact, taut package that is likely to unfold a little more with bottle age. It finishes with the rich and honest flavor of crisp, ripe apples. Compelling now but it will be even better. Drink 2017–2030.
There is an attractive 15% Cabernet Franc in this wine. That gives a strongly perfumed character and brings out firm tannins from both the fruit and the wood aging. The wine's blackberry fruits are ripe and juicy with a smooth, rounded aftertaste. Drink from 2019.
There is an attractive floral and fragrant quality about this wine, along with a light herbaceousness. It is light, though with a good intensity of fruit and a tang of citrus. For drinking now or over the next 2–3 years.
There is an attractive herbaceous character to this wine, yet it also has a softer, ripe and broad creamy side. Acidity keeps it all fruity and fresh. This 50-50 organic blend is ready to drink. Winemaker/owner Jean Labérenne, an opera fan, attributes his Presto wine to Mozart's Don Giovanni.
There is an attractive hint of toastiness here, since the bottle was disgorged in February 2014. That brings a roundness and a complexity to this classic Blanc de Blancs. As its name indicates the grapes come from the village of Cramant on the Côte des Blancs, and there are suggestions of the chalk terroir in the tight minerality and crisp apple that come through in the aftertaste.
There is an attractive lemon tang to this wine, as well as bright acidity and a creamy texture. It has plenty of fruit, and a sense of lightness that would make it a great apéritif.
There is an attractive light sparkle to this off-dry rosé. It has strawberry fruit and a touch of acidity that balances the candied softness. Drink now.
There is an attractive mint character to this wine, that follows through to a juicy fruit character with a ripe blackberry jam flavor. The acidity keeps the whole wine soft, sweet and fresh.
There is an attractive orange-zest tang to this rounded wine. It brings out ripe yellow fruits that have acidity to add to the mineral texture of this balanced wine. It is ready to drink.
There is an attractive smoky character to this round and warm wine. Perfumes from the Gewurztraminer in the blend are combined with delicious fresh citrus and apple flavors. It's a young wine, to be drunk young.
There is an attractive spiciness here, yielding a wine that is warm and rich. It has flavors of tropical fruits, lychees and rosewater. It's full bodied, concentrated and dense in texture, but maintains a freshness through the finish. Drink now.
There is an attractive spiciness to this clean warm wine. White currants and acidity add to the approachability of a wine that is ready to drink.
There is an attractive touch of smokiness to this otherwise fruity wine. It is fresh with acidity and stalky tannins that march alongside the black currant fruits. This is a blend of 50% Merlot, 30% Cabernet Franc and 20% Tannat aged in oak and wooden vats. It is ready to drink.
There is an attractive yeasty character to this fresh wine. Apples and a touch of toast mingle easily on the wine that has some bottle age. It's both crisp and rich, a very satisfying combination.
There is an attractive, light prickle on the tongue of this fresh, crisp and fruity wine. It is dry, tensely tangy with a green, zesty character. Drink now.
There is an attractive, smoky touch of wood in this perfumed wine. It has spice, balanced tannins with fine acidity. The wine is still young, showing the wood more strongly than it will in a year's time. Drink from late 2017.
There is an austere character to this wine, tannins edged with minerality. It has weight as well as concentration and, as compensation, sweet cherry juice to go with all this structure.
There is an austere, serious nature to this Soave Classico that is articulated with aromas of drying mineral, almond, mature peach and apricot. The wine shows weight and persistency on the palate and could pair with fried fish or chicken.
There is an awkwardness to this wine, coming from the overripe fruit and juicy character. It lacks structure and will likely age quickly.
There is an earthy aspect to the yeasty flavors on the nose. The palate counters this with pure, streamlined lemon freshness and the very slightest of spritz. Very refreshing and wonderfully clean-cut citrus notes on a slender, zippy body.
There is an earthy character to this wine. It gives a dry edge to the black fruits and crisp acidity. The wine has the tannins typical of the appellation although it also has a light herbal touch that is less attractive. Drink now.
There is an earthy element to this ripe and fruity wine. It adds some herbal flavors to the tannins, red fruits and final acidity. Drink this wine soon, and until 2020.
There is an earthy note amid the off-dry, gently peachy palate. The roundness is countered by zesty citrus pith that leaves a tangy, appetizing and moreish finish.
There is an earthy side to this otherwise fruity, smooth, medium-bodied wine. It tastes quite ripe, slightly sweet, with low tannins and not much acidity. Blended from Merlot, Zinfandel and Petite Sirah.
There is an earthy touch to the almost overripe peach notes on the nose. The palate adds both sweetness and a subtle welcome hint of phenolic bitterness to the peachy fruit. Bright lemon freshness cuts through the medium-sweet palate to provide a fresh, almost lip-smacking finish. This wine is full of ripe expressive fruit flavors, giving equal billing to lemon and peach.
There is an earthy, animal element to this wine that adds complexity to ripe fruit flavors. Currently, it's a wine that is all potential, sweet and dense with a finish of intense acidity. Drink from 2017.
There is an earthy, barnyard character to this Sauvignon Blanc, with a tightly herbaceous flavor overshadowed by a more rustic style. It's ready to drink, but does need food to balance that earthiness.
There is an earthy, funky touch on the nose at first but freshly cut peach comes through quickly, edged by the tang of lemon balm. The palate is medium-sweet and the richness makes the peachy ripeness shine. This is full on, lavish but fresh with a long medium-sweet finish.
There is an earthy, rustic quality about this wine. The dry tannins are initially hard with chocolate flavors overshadowing the fruit. That gives a wine that needs time to open up and will always be on the dry, firm side. Drink from 2015.
There is an elegant integration of aromas on the nose of this bottling, with black cherry, smoked beef and a touch of tobacco. The mouthfeel is very soft and full, presenting flavors of blueberry, crushed asphalt and tart black plum skin. A solid sipper now, it's likely to improve with some aging.
There is an excellent depth of flavor in this ripe and fruity wine. It is more about rich fruits than it is about structure, giving a full and rounded character to the plum-jelly, spice and mint flavors. Ready to drink in a year.
There is an explosion of ripe yellow fruit here, giving a ripe, tropical feel. Spice, mango, it's quite a powerhouse of flavors. This is a gorgeous, opulent wine.
There is an exuberance to the nose of this bottling, with peach and apple blossoms, honeysuckle, cherimoya and nearly a tropical, banana-like scent. Yet it tightens up nicely on the sip, where pithy apple flesh, Meyer lemon tang and Asian pear flesh combine for a zesty palate.
There is an important element of wood here, along with a ripe, creamy texture. By contrast, the structure is mineral, lifted with grapefruit flavors. The wood supports this fruit, giving a complete, mouth filling wine.
There is an impressive density to the nose of this blend of 88% Syrah and 12% Grenache, with blueberry and black currant showing alongside crushed gravel and tar. The palate is rich with dark fruits and dark spices, showing baked black plum torte, a touch of fennel and a tart finish.
There is an impressive, laser-focused minerality on the nose of this bottling, as an aroma of just-carved limestone meets with slivers of strawberry, peach, citrus and apple. A tart red-melon character shows on the citrus-laced palate, where the bubbles are light as air.
There is an impressively persistent stony quality to the nose and palate of this bottling. On the nose, that takes the form of a rainy cement note, which, along with lime-skin and pith scents, give fresh tension to the broad peach and pear aromas. On the palate, it's all about grippy texture, which holds up green apple, underrripe pluot and lime-wedge flavors.
There is an initial smoky character, followed by a burst of ripe, rich black fruits, giving the wine weight and a dark, brooding core. Black plum and berry fruits, considerable acidity and a delicate final perfume flesh out this wine's character. For serious aging.
There is an insane amount of power in this wine, sourced from the mighty Bedrock, where the Zin is interplanted with Petite Sirah and Alicante Bouschet. Blueberry, candied orange and rosemary complement one another, while a dustiness and minerality play tricks on the tongue, testifying about the vineyard's rocky soils.
There is an interesting balance of fruit and cooling herbs here, with cherry and raspberry mingling seamlessly with mint and eucalyptus. Smooth tannins continue uninterrupted through the lingering finish.
There is an interesting floral component—white blossoms—coming through in the nose, and sailing along on top of flavors of buttered nuts. A somewhat oily mouthfeel is lifted by moderate acids, and the overall length and follow-through make this one of the better vintages of this affordably priced wine.
There is an interesting mix of grapes here —with Cabernet Sauvignon with Bordeaux origins blended with the local Négrette and with the Syrah more commonly found in the Rhône. Such is the eclectic nature of Southwest France vineyards. The wine itself is mature, soft and fruity, with light tannins and a perfumed edge. The red-plum fruits are juicy, ripe and with an attractive balance of acidity. Drink now.
There is an oaky toastiness to the nose of this bottling, which shows light browned butter, honeysuckle and struck match aromas. Its barrel ageing shows prominently on the palate, brightened by lemon peel-like acidity and a finish that combines butter with tang. Toasted croissant notes fill out the midpalate.
There is an obvious vanilla, toasty character to this wine from the wood fermentation. That balances with the lemon and pear fruits and the tight texture. The wine is still young with great fruit potential, so drink from 2018.
There is an odd, piercing edge to the aromas, a mix of acetic acid and pungent herb, with a hint of diesel. Somehow it's not off-putting, just atypical. The light, tart fruit is a mix of rhubarb and cranberry, very earthy and tasting of dirt and bark in the finish. This could be quite pleasant with a hearty, rustic dish such as beef Bourgogne.
There is an openly fruity, uncomplicated personality in this medium-bodied, easy-to-drink wine. It show fresh raspberry and cherry flavors, a juicy rather than tannic texture, and nicely dry balance. It blends Syrah, Zinfandel and Cabernet Sauvignon.
There is an opulence of ripe, black fruit in this Pinot, a selection from various vineyard sources throughout the appellation. Floral in violet and rose, it offers rich cardamom-cinnamon spice and a balanced taste of cola and jam.
There is an unctuous character to this bottling by iconoclastic cattleman-turned-vintner Jeffrey Blair, with hazelnut, apricot jam and mandarin orange on the nose. Almond oil shows on the palate, but then a rush of squeezed tangerine and sharp lemon-skin acidity arises, giving freshness while finishing with a pinch of vanilla dust.
There is an undoubtedly fragrant but somehow veiled nose of dried orange peel. The palate opens up fully into the comforting aromas of baked Bramley apples, highlighted by lots of lemon freshness. The concentrated midpalate has depth but no heaviness and is at its delicious, intense peak now, still full of glowing fruit.
There is an unfortunately strong scent of burnt match to this wine, so much so that it can be tasted as well. Oversulfured though it may be, it's a delicious bottle, with ripe, round fruit, made in a big, balanced style and enhanced with generous new oak. Air it out!
There is an unusual sensation of spritz in the mouth, though no hint of any CO2 can be seen in the glass. This is bone dry, stemmy and earthy, with the most prominent flavor.
There is an unusually high (40%) proportion of Sémillon in the blend, which offers the possibility of aging. Although this wine is fresh, lemony and tightly herbaceous now, it will become more rich and the flavors will deepen. Drink from the end of 2016.
There is as much fruit as structure in this wine. Ripe red fruits are supported by solid tannins while pushing out fragrant acidity. It has structure while also allowing room for final fruitiness.
There is as much intense acidity in this wine as sweetness. Opulent yet fresh in character, the wine is developing into a full-bodied wine with powerful richness and promises long-term aging. Drink from 2017.
There is as much perfume as sweetness in this rich, opulent wine. It has an oriental-spice character along with rosewater and honey notes. The wine needs to be aged so drink from 2016.
There is both wonderful bite and density to this great wine. It has a weighty texture full of ripe, rich fruit. At the same time, the wine is bone dry and crisp with acidity. It' s just beginning to mature, and while enjoyable now, it's better to wait until 2016.
There is building excitement around this grape, popular in California 100 years ago and often coming from old vines today. Aromas of caramel, baked plum and crushed brown spice show on the nose, while the palate offers darker touches of espresso, dark chocolate, elderberry, plum skins, pulverized blackberry, black pepper and cedar on the finish.
There is certainly some of the Dão minerality in the texture of this wine. It's main thrust is berry fruit, which is filled out with some attractive tannins, spice from wood and final acidity.
There is certainly some warm weather influence in the sinfully ripe blackberry pie and cherry tart flavors. On the other hand, cooler winds from the Pacific have left intact the citrusy acidity and edgy tannins. The result is elegance and charm, a showcase for this emerging appellation.
There is considerable freshness here, along with black currant, bright berries and a smoky edge. It does have a strong tannic element that gives an austere structure.
There is considerable power in this rich wine. With its dark plum and chocolate flavors it is dense and extracted. The alcohol shows in the pepper edge. It is probably too ripe and bitter for its own good.
There is definite richness here. This is a wine that has a mineral structure inside an opulent and ripe outer skin. The fruits run the range from pear to black currants to tropical flavors, all given a delicious spicy edge. Age for 2–4 years.
There is definite structure to this wine, with its tight acidity and dry, apple skin and pear flavors. There is also a touch of spice that gives the wine a unique twist. Drink now.
There is definitely some good ripeness here but cherry and farmyard tones are hampered by a bit too much sulfur while the short finish shows some nice leather but also a funky undertone. Not the best of its class.
There is deliciously pure fruit here, rich certainly but with a straight line to pear, sweet orange and peach flavors. Behind the fruity exterior is a more structured core, showing spice as well as density and final acidity. Age for three years and more.
There is dense chocolate and sweet berry flavors in this still young wine, its complex density still working its way through the solid fruit flavors and richness. It is powerful, yet still elegant.
There is dense, ripe fruit here, although with an austere, serious edge. The wine has firm yet juicy blackberry fruits along with concentrated tannins. It is firm, dark, with the potential for good red berry fruits.
There is dialed-high acidity on the front palate of this wine, followed by lean layers of pineapple and fig. Aged in 40% new French oak, the toast notes are subtle and the finish satisfyingly soft.
There is distinct black pepper on the nose, as well as fresh raspberry and a minty strawberry sense. There is mild but noticeable tannic grip, tongue-dancing acidity and great flavors, ranging from plum pie to charred beets.
There is earthy darkness and a hint of the forest in this Zin, grown at high elevation in the rocky soils of the Rockpile appellation, these vines planted in 2001. The wine is magnificently structured with complex, ripe blackberry and cherry compote coming to the fore slowly and seductively.
There is enough crispness to make this ripe wine tight and fruity. Its dry strawberry fruitiness comes with a light touch of pepper. Drink now.
There is enticing new wood here, a wine that shows richness to boost the ripe, creamy apple and pear fruits. It has a generous character, to contrast with its core of steely acidity. The finish is more earthy, suggesting the wine still needs time in the bottle.
There is fine acidity here as well as the extra richness from wood aging. The wine has weight, spice and fresh apricot and quince flavors. It is a wine for aging for a couple of years, so drink from 2015.
There is fine acidity here, black currant fruit and firm tannins. The combination works well, giving fruitiness and structure. The result is a wine with aging potential, freshness and an attractive, juicy aftertaste.
There is fine red berry acidity here, with a caramel note, the wine feeling rich, hinting at pepper and bitter almonds.
There is good balanced intensity here. The varietal character shows through in the lychee and white peach flavors, with sufficient acidity lacing through. It is rich, packed with ripe flavors, hinting at a terroir-driven mineral character.
There is good bottle age here, the wine full and ripe with an integrated dosage that is relatively high. Flavors of sweet pastry go with white nectarines and pears. It's deliciously balanced, finishing with a soft, fresh aftertaste.
There is good concentration to the estate-grown fruit, which mixes raspberry, boysenberry and cassis and provides a firm and lasting core of flavor. Some tasters may find the wine slightly reductive, with a burnt rubber quality; for others it will just be toasty and a bit tannic. Give it time to breathe and it opens up into a full-bodied, flavorful Pinot Noir with some medium-term aging potential.
There is good density here, with impressive tannins and very dry core of structure. The wine has weight, with cranberry and red berry flavors shining through. Always, the freshness is right up front.
There is good density here. The wine has spice and dark tannins, the wood integrated with the maturing black fruits. The tannins are still firm, so decant before drinking.
There is good density of fruit tannins here, boosted by wood. The wine has dried fruit, spice, perfumed blackberry and lively acidity. It could well age for 1–2 years.
There is good depth of flavor in this delicious wine. The creamy apple flavors are crisp alongside pear skin tannins, while the touch of pepper gives some intrigue to the aftertaste. Screwcap.
There is good integrity of fruit, but there are also slight distractions in the form of stewy or earthy tones. Otherwise, it delivers blackberry, coffee grinds and smoked almond with rigid tannins.
There is good weight here. Its richness and fruits offer light red plum textures, a dry tannic character as well as some good power. Complexity and sweetness both promote a concentrated wine.
There is great balance among all the ripe fruit flavors, elegance among the power. For a Pomerol stuffed with ripe Merlot, this is powered as much by its fresh fruit as by its richness. A delicious wine that lingers long in the mouth.
There is great balance in this wine. It is poised between fresh black fruits and mature tannins, allying black-plum and damson fruitiness to the rich structure and dark texture. Still developing, as befits a 100% Tannat wine, it will really be ready to drink from 2018.
There is great depth of fruit here, combined with the velvet textures that come from ripe Merlot. At the same time, this wine has a structure at its heart surrounded by that generous, delicious, blackberry fruit flavor.
There is great fruit on this ripe, full-bodied wine. The fruit is already well integrated with the tannins, giving a juicy feel and a black currant fragrance. Rich, open and soft, finishing with an elegant structure.
There is great structure here, with dusty tannins percolating through the rich wine. It has power, concentration and density, with cocoa and cherry flavors well integrated. Think about aging for 1–2 years.
There is great texture in this wine. It is structured, tannic with a strong pepper bite balanced by acidity. Citrus fruit shows through with fresh acidity and a tangy aftertaste.
There is high acidity on this black currant-flavored wine. It is light and fruity, with a cool feel and taut texture.
There is huge fruit here, with the tannins firmly packed into the dark fruit character. Juicy Merlot is perfumed, open, swathed in rich robes. A wine for medium-term aging.
There is immense dark depth to the nose of this blend of 75% Cabernet Sauvignon, 15% Syrah, 5% Petite Sirah and 5% Malbec. It shows tar, cocoa and elderberry on the nose at first, then reveals even deeper waves of black cherry and dark spice. The tannins are dense on the sip, where blackberry and elegant licorice flavors reign. This one will last a long time. Drink 2018–2028.
There is impressive balance here—rich apple and pear flavors with a tang of minerality. It is smooth and concentrated on the one hand and edgy and nervy on the other. Screwcap.
There is impressive depth to the nose of this bottling, with concentrated black cherry, black plum and blueberry fruit enhanced by white pepper, roasted meat, licorice and hot asphalt. The palate is awash in savory flavors, with soy, charred beef and tobacco followed by waves of blueberry and leather and a wash of vanilla, plum skin and mocha, all atop perfectly polished tannins.
There is juicy blackberry at the core of this Cab, 2% Petit Verdot blended in for concentration and color. Dusty, the accompanying flavor players include clove and herb.
There is just 9% Cabernet in the blend. Smooth and light, with lean flavors showing herb and bark. The tannins have a green edge to them, and perhaps as a result, the vanilla flavors  seem to stick out rather awkwardly.
There is just a faint touch of honeysuckle on the nose. The palate follows with creamy floral peach notes on an incredibly light-bodied fluid palate of great intensity and stony depth. It is only on the aftertaste that the full volume and power of these aromatics shine. This feels like the aromatic heart of Alsace itself.
There is just a hint of a pale blush in the color of this wine, and the delicate flavors follow the same light, fresh style. It is not dry, however, and red berries do give softness. To finish, a touch of caramel adds ripeness to the acidity.
There is just a hint of perfume on this orange peel and rosewater flavored wine. Crisp, clean and light, it dances across the palate with bright, easy steps. The edgy texture adds a touch of complexity. Screwcap.
There is just a hint of the structure normally associated with the appellation. Otherwise, the wine is broad and soft with rounded berry and cherry flavors. It comes from vines on the flatter vineyards in the valley. It's a wine that will mature quickly. Drink from 2018.
There is just a hint of volatile acidity, enough to brighten the nose, which has Bing cherry and chocolate as well. In the mouth, the fruit has some herb and dill to it, an indication of a cooler vintage, and some fairly stiff tannins. —P.G.
There is just a touch of peach amidst the green and yellow apple notes. The palate adds a stony earthy touch, as well as a hint of lanoline, and has an impressive core of fruit that radiates throughout this wine with pure apple flavor and crisp freshness. This strikes a high soprano note of absolute purity. The body is taut and bone-dry, the finish is clean and lasting. Gorgeous now but totally built to last. Drink now through 2035.
There is just a touch of smokiness in this rich, full wine that's definitely made for food. There are red plums, some tannic texture as well as citrus and final crisp, fresh acidity.
There is just a touch of sweetness here, with apricot and nut flavors offering ripeness and a soft, full-in-the-mouth character. The wine has a light touch, and should be a delicious apéritif wine, or try it paired with Chinese food.
There is just pure fruitiness here, a Chardonnay that is light and fresh although with some creamy richness behind it. It's softly textured, a warm wine with a vanilla hint at the end.
There is just the lightest touch of toast in this full-bodied wine. The fruit, structured and dense, is forward and ripe at the same time. Spice and crisply fresh acidity give a lift to the concentration of the wine which finished with ripe apricot and vanilla flavors. Drink from 2019.
There is just the slightest whiff of barnyard here, delicate enough to be a feature rather than a flaw. Baking spices, tanned leather, and pretty red fruits mingle seamlessly through a satisfying mid palate. Perhaps it's just an early phase, but for the moment it fades rather quickly.
There is light acidity on this fresh, gently fruity wine. It does have a textured edge with plum skin acidity and a fresh aftertaste.
There is light melon fruit to the nose of this wine, but its aromatics are mostly about minerality, with wet river stones and rainy cement notes most prominent. The head-trained, organically farmed and very old vines contribute a bright, zesty, nearly overpowering acidity to the palate, where pear skins and tangy kumquat flavors hold a laser-sharp line.
There is little difference between this and the winery's reserve. There simply is no flavor here. It's a watery, sour wine, with a finish that suggests something went wrong somewhere along the line.
There is little of the Chasselas grape left in Alsace today, which is a shame when you taste the wine from these 60-year-old vines. It has a crisp apple flavor, with pepper and spice adding complexity to the character. The finish leaves a warm glow of ripe, lightly sweet fruit.
There is loads of freshly crushed black pepper in this dry, robust Zin. It's almost enough to make you sneeze. You'll also find good blackberry fruit and heady alcohol. Drink up.
There is lots of charm in this soft, gentle Pinot Noir. It's not an ager, but it offers some nice cherry, Dr. Pepper and spice flavors.
There is lots of cranberry tartness in this Syrah, giving it a mouthwatering zinginess. You'll also find rich, attractive flavors of raspberry and cherry jam, bacon and sandalwood flavors. It's a good, dry selection to drink now, but give it time to breathe in a decanter or in a glass.
There is lots of garrigue and purple flower elements to the nose of this bottling, with hints of vanilla and cola against the dark red fruit base. The thyme, sage and marjoram touches come through on the sip as well, decorating the sweeter red cherry fruit.
There is lots of oak influence evident in this wine, with flavors of raspberry jam slathered on buttered, cinnamon-scented toast. It's also quite tart. Drink now.
There is lots to like in this Chablis-like Chardonnay. It's dry, bright in acidity and minerally, with an undercurrent of citrus, Asian pear and tropical fruit flavors. Oak plays a subtle but essential part in the wine's richness.
There is lovely richness here, with fresh acidity and red berry fruit flavors. The texture is round, lightly chewy, with some wood and final stalky fruit.
There is more fruit than structure in this wine, giving the palate a bright, red-berried character and soft tannins. It's juicy, but there's also some smokiness. A blend of Zweigelt, Blaufränkisch and St Laurent, it is ready to drink now. Screwcap.
There is more of the stemmy, herbal side of the grape than many tasters might wish for, but plum and cranberry fruit flavors are also in the mix. The tannins have an earthy, grippy character.
There is much buzz about this new Steve and Chrystal Clifton (of Palmina and Brewer-Clifton) project that finds inspiration for wine from music. This orange-mauve-pink rosé is redolent with the familiar Pinot components of cherry, sagebrush and clove. On the palate, iron, graphite and wild herbs spice up the pomegranate fruit. It's very varietally pure.
There is much of the perfumed character of Touriga Nacional in this wine that goes with the ripe, juicy black fruits and acidity. At this stage, there is a strong spice from the wood aging and this needs to soften before the wine will be ready to drink. Wait until 2018.
There is much to enjoy in this vineyard-designate, from grippy tannins to dark, brooding black fruit. Burly, it also tends toward barbecue smoke and cigar, a dense wine of great power and alcohol, aged entirely in new French oak.
There is much to like about the youthful vibrancy of this wine from Texas-raised Ryan Roark. It packs bright and fruity raspberry, pomegranate, hibiscus and crushed violet aromas on the nose. The refreshing palate pairs snappy raspberry fruit with fennel pollen and eucalyptus touches.
There is no compromise in the pinkness of the color of this wine. It is fruity with plenty of acidity and with a touch of caramel as well as some light tannins. Drink this blend of Syrah and Aragonez now.
There is no denying the appeal of this rich, ripe and lavishly oaked wine based on Zinfandel and Petite Sirah. From the perfumed and spicy aroma, to the luxurious texture and ripe, almost sweet plum and boysenberry flavors, it is warm, tasty and hard to resist.
There is no denying the richness and concentration of this very full-bodied, intensely fruity, smooth-textured and sweet-seeming wine. Made from equal parts Zinfandel and Petite Sirah, it smells and tastes like chocolate and black cherries so ripe they're starting to shrivel, and has a touch of balsamic on the boysenberry-like finish.
There is no dosage on this lightly pink, beautifully made wine. It has fresh crisp fruit, just hinting at raspberry, floating easily to its final fresh finish.
There is no doubting the pink color of this off-dry rosé. It is crisp with attractive acidity as well as bright line of sweet strawberries. Light, with a fresh aftertaste, the wine is ready to drink.
There is no hint of wood in this fruity, lightly tannic wine. It has black-currant fruit, just a touch of dryness and juicy acidity. It's a simple, delicious wine that is ready to drink now.
There is no indication on the bottle what this blend might be. Regardless of composition, it's a generic, solid wine with melon and vanilla cookie aromas backed by a round, citrusy mouthfeel. Flavors of briny citrus and white grapefruit finish decently.
There is no lack of dark, smoky flavors in this 100% varietal bottling. Leather, cola, cassis, tar, burnt rubber and smoke all whirl about, with an underlying impression of dried leaves. The listed flavors may not stir you with longing when named in this way, but taken all together and accompanied by a bowl of beef stew, they will satisfy.
There is no lack of luxurious, concentrated fruit flavor in this full-bodied, non-oaky wine. It tastes like ripe black cherries, feels smooth and easy for a big wine like this, and finishes with even more fruit.
There is no missing the power of this hugely concentrated wine. It comes from steep slopes above the Adour valley at the eastern end of the Madiran appellation. This rich wine, stlll young at five years, holds massive flavors of new wood and black fruit. Tannins march through showing no signs yet of softening as the superripe Tannat powers the wine forward. Drink from 2018.
There is no mistaking the firm tannins of Saint-Estèphe in this wine. At the same time, these tannins are balanced with the generous ripe flavor of black fruit and almost-sweet acidity. The property was  created by Joseph Laffitte in 1759, right in the center of the Saint-Estèphe plateau.
There is no mistaking the grape variety of this rich, medium-sweet wine. It has rosewater and lychee fruit flavors, along with a touch of vanilla and acidity. It is also a powerful, concentrated wine that will age, so drink now and until 2020.
There is no mistaking the purple chequered bottle of this wine. In its just off-dry character, it retains a light crispness, fresh apples and a soft, fruity feel. An attractive tang at the end makes it a good apéritif.
There is no mistaking the strong influence of new oak on this very deeply colored, full-bodied and flavor-saturated wine. It smells like toasted baguette slices and wood smoke and tastes almost like blackberry jam laced with cloves and black pepper. It's terrific fun to drink.
There is no question about the richness and structure of this powerful wine. The 2010 vintage has brought that out in every Bordeaux. Here is shows in the rich blackberry fruits, the dense tannins and the general ripeness of the wine. Wait until late 2015 to drink.
There is no question about the wood here. It dominates the aroma and the palate, burying the fruit in a smooth, vanilla character. It is a pleasure to drink, but seems to have removed itself from Beaujolais.
There is no question of the grape in this 100% Négrette wine. It shouts the violet perfumes and firm young tannins with a juicy black fruit layer. The wine is more fruit than tannin, with a fresh red fruit aftertaste. Drink from the end of 2016.
There is no question this is a food Champagne. Its fine ripe character balances the Deutz elegance with the addition of dense red fruits and just a touch of orange zest and spice. It is finely textured, with the purest acidity, a top-class Champagne.
There is no sign of the tannic punch of Malbec in this wine. Instead the texture is soft and open with just enough tannins to give shape to the delicious black currant fruitiness. The wine is ready for a glass now.
There is no varietal specificity to be found in this 100% Cabernet Franc. A wine labeled Barrel Select brings certain expectations, which this fails to meet. It's thin and herbal, with stemmy tannins and only a bare suggestion of black cherry fruit.
There is not a lot by way of scent, the palate, however, delivers the freshness of sliced lemon and yellow grapefruit. The body is light but wonderfully clean and refreshing.
There is not a lot of differentiation between the winery's Dry Riesling and this one, which is listed as 10.5g/L residual sugar—barely off dry. Still, that hint of sweetness rounds it out a bit and cuts down the intense acidity. It's a big bowl of peaches and pears, with scents and streaks of lemon tea following through.
There is not just a notion of ripeness but almost of overripeness of pear fruit on the nose, accompanied by hints of honeysuckle. There also are hints of sandalwood and gentle vanilla. The palate is cushioned with mellow residual sweetness, making the rich flavors even more rich and generous. A vein of citrus freshness counters this, but this is in the generous, medium-sweet spectrum, oozing fruit and generosity. The finish, nonetheless, is precise and fresh. A great example of mature Pinot Gris.
There is not much action on the nose other than white-fruit aromas. The palate is fleshy in feel, with modest intensity and soft, maleable flavors of pear and apple. The finish is open-knit and soft in feel. 80% Macabeo and 20% Chardonnay.
There is not much going on here. As with most California Pinots in this price range, the Erath is a stripped-down, pale and insubstantial take on the grape. Pinots may be light and still profound, but this is simply light and watery.
There is not much in the way of fruit in this wine, which veers into questionable flavors of burnt mushrooms.
There is nothing bashful about this wine. It's big, bold and structured. It holds the potential of great fruitiness as well, a solid core that is surrounded by ripe black berries, just a touch of chocolate and wood. Drink from 2017.
There is nothing obvious about this wine: everything is subtle and elegant. The nose holds back and the taut palate only unfurls slowly to show a floral, fruity wine that reminds one of crimson peony petals as much as of dark, juicy cherries. Yet there is nothing facile about this. It is the silky-smooth texture, however, that delivers the killer blow. A most sensuous, intriguing wine of great elegance. Little wonder: its name means silk and velvet
There is nothing petite about this wine. It shows an opaque red-black color, concentrated aromas full of blackberry and cedar, then flavors like pomegranate juice and blackberry jam, without being sweet. All this density and intensity will help it age. It will improve if allowed to age in a cool place until at least 2020.
There is nothing shy about this full-bodied wine. It has overt spicy oak aromas and equally posh oak flavors, layered with crisp apple, lemon and pear nuances. The flavors range from nutmeg and cardamom to cream and vanilla and are balanced by a lightly tannic texture and lemony acidity.
There is nothing shy about this wine, but the ripeness and high alcohol are beautifully handled. It remains precise and focused, with deep black-cherry, cola and coffee flavors. The tannins are fine grained, and the acids are sufficient enough to give it a frame and the prospect of aging for up to a decade.
There is nothing wimpy about this 100% pure Merlot. The firm core of tart berry and currant adds iron and clove highlights through a concentrated midpalate; the finish is a bit rough and hints at green tannins.
There is nothing wimpy about this Bordeaux-style blend except the price. It way over-delivers, loading your palate with full-bodied, fruit-powered flavors of strawberry and raspberry jam, bolstered with bracing acidity. It's balanced and complete, with crisp, ripe tannins.
There is nothing wrong with this wine, but it shows no particular varietal character. It's a soft, mocha-inflected, all-purpose red.
There is obvious wood here, a toasty, dry character that shows through the fruit. The wine is young and with the sufficient weight of juicy black currant fruit, it should integrate well to give a solid, chunky wine in two years.
There is only a handful of Kosher sparkling Proseccos out there, and this is one of them. Lively and bright, the wine shows citrus, stone fruit and dried hay aromas.
There is only the faintest of aromas on this soft, lightly juicy wine. It is a warm-climate wine, rounded, soft and gentle. The freshness comes at the end, bright and with a citrus touch.
There is plenty of acidity here, giving a fresh, fruity wine that tastes young. It is full of red-berry and sultana flavors with a fine lift at the end.
There is plenty of acidity in Sylvaine and Yannick Fournier's wine as well as ripe red-currant and spice flavors. The streak of crispness goes right through, lively and tight with a tangy, almost New World aftertaste. Drink from late 2016.
There is plenty of color and extract in this tannic wine. Blackberry fruit is at the core, and though aged in one third new oak, it is not evident in the flavors. A balanced and beautifully proportioned wine, which accurately captures the AVA's strengths.
There is plenty of fruit here, but there is also some richness, caramel flavors and a rounded texture that gives a sense of weight. Acidity at the end adds freshness.
There is plenty of fruit to find in this generous wine. Its tannins and dense structure are just part of its ripe future. The berry fruits and acidity promise a delicious wine from 2018.
There is plenty of green tea flavor running through the fruit and the tannins here, along with dark cherry and bitter chocolate. A rustic, rough, but perfectly enjoyable take on pure Cab Franc.
There is plenty of juicy acidity in this wine even though the fruit has a strangely steely character. The tannins give it a firm character that needs to soften.
There is plenty of lively acidity in this crisp, light and fruity wine from the Fino family based in northeast Alentejo near the Spanish border. It is fresh, perfumed, full of hedgerow fruits, lemon and lively acidity. There is no need to age this delicious wine, drink now.
There is plenty of Merlot in this ripe wine which is produced in the Listrac cooperative. Spice and attractive tannins give the wine structure and perfume. They contrast with the juicy blackberry fruits and fine crisp acidity. The wine will be ready to drink from 2021.
There is plenty of red cherry and currant in this Cab, blended with a quarter's worth of Merlot, Malbec, Petite Sirah and Petit Verdot. The thin, balanced layers also recall anise and vanilla.
There is plenty of red fruit here. The tannins are firm with a dry core and hints of bitterness. That needs to settle down so that the essential fruitiness of the wine can shine.
There is plenty of ripe fruit here, the richness of 2005 evident. The flavors are of ripe blackberry jam, red plums and a strong structure of sweet tannins. There is a fresh, acidity-driven juicy lift on the finish.
There is plenty of ripe fruit here. With soft tannins and a generous structure, the wine is rich, full of berry and red-plum flavors and with just enough tannins. Give this fruity wine until 2018.
There is plenty of the power and structure of a Vosne-Romanée in this single parcel wine. It has density and concentration over a rich full black-fruit character. There are still signs of the wood aging and some high toast flavors that need to integrate, so wait until 2020.
There is plenty of the proper power and intensity of a Chambertin here, resulting in a structured wine. It is dense, packed with black plum flavors, with a hard edge of spice and tannin. Obviously, there is a long-term future here, and it should not be touched for 5–6 years.
There is plenty of varietal typicity on this bottling, with white, black and green peppercorns, underripe mulberry and roasting herbs on the nose. Tons of crushed thyme, dill and green peppercorns surge on the spicy palate, laid across a backbone of plush red fruit.
There is plenty of wood here, quite a dominant feature. The fruit comes behind, showing bright ripe white fruits and a hint of apricot. The wood spice, though, has the last word.
There is plenty of wood, both in aromas and to taste. What is worrying is the dominance of the wood over the relatively light fruit character. There are just hints of Cabernet black currants, but then the wood closes in. It needs 3–4 years to come together.
There is plenty to like in this wine with its rich dark fruit, Indian spices and leather but it also showed a slightly dank, wet fur character. On the palate, the animal quality had retreated to the side, and the fruit was dominant. Medium finish, a nice wine with a question mark.
There is potential in this wine that bodes well for the future of Sangiovese in Virginia. The nose is charming, with mocha, fall leaves and cherries that slide into a silky palate with woodsy touches. Juicy, raspberry-inflected finish. Try with steak. Drink now.
There is power here, the weight of fruit packing white peach and currant flavors structured around a mineral core. The wine is for aging, with its strong texture, its edge of apple skins and its layered acidity.
There is really nothing forbidden about this wine. It's just off-dry and particularly gentle on the palate. The wine is light and fresh with pepper and tropical fruit fragrance. It's very ready to drink. Screwcap.
There is rich blackberry juice enhanced by campfire ash and a touch of roasted game on the fruity nose of this wine. Black cherries power the palate, but in a restrained fashion, with graphite, black loam and pencil shavings adding to the mix.
There is rich fruit behind the severe opening tannins, giving a sumptuous although firmly structured wine. The raspberry and crushed strawberry flavors are developing well, ready to balance with the tannins after another year.
There is ripe, soft fruit on this gently rounded wine. It has good depth of blackberry flavors, given an edge of minerality and concentrated fruit juice acidity. This could benefit from another 2 years' bottle aging. Screwcap.
There is so much wood on the nose of this bottling that it smells like an oak stave mill, with shaved cedar and maduro cigar touches dominating the black-currant and elderberry fruit. That cedar is powerful on the sip too, with a touch of black-cherry fruit managing to pop out along with dried herbs.
There is some alchemy at work here, for this unusual Dolcetto—all 24 cases of it—has the complexity of blended wines. Tart pomegranate fruit, streaks of stem and cement, mint and spice, all rise briefly and then fall away. It's a detailed wine, in the enigmatic style that marks this tiny winery as sui generis. Among the lineup of reds from 2010, it's best of show at the moment.
There is some bitterness here, bringing out spiciness and herbal character. The wine should develop in bottle to give a more rounded feel.
There is some bitterness to this wine, with almond and quince flavors. Caramel and soft fruitiness lead to a more creamy character. Not for aging.
There is some extraction here, giving a dry character to this wine, but it also has enough berry flavor to act as a balance. This wine has a promising future but demands a few years to age. Drink from 2015.
There is some good bottle age with this nonvintage Brut. The wine is soft, just toasty, with almond and spicy pear flavors. In the mouth, it is quite tight, a crisp, but one-dimensional wine, with a well-balanced aftertaste.
There is some good depth of flavor to this wine, the strawberry flavors going right through until they meet the tannic core. The acidity balances well, pushing the fruit through the dryness, leaving freshness and juicy fruits.
There is some good structure here, as befits a Saint-Estèphe, along with intense fruits and ripe blackberry flavors. That makes the wine both very drinkable now and gives it aging for the next two years. The aftertaste with its juicy acidity is already attractive.
There is some green bean and ashtray aromas on the nose, but also some maple-like wood. The palate is also slightly green at its center, but surrounding that is a fair amount of plum and cranberry. The finish is smooth, properly textured and tannic enough to create a dry, cheek-gripping feel. There's definitely some character here.
There is some of the freshness of the ocean climate in this cool, red fruited wine. It has a fine structure, juicy red berry flavors and fresh, lifted acidity. It's a wine to drink now for its fruitiness and fresh character.
There is some of the mineral character that is typical of the Douro in this black-fruit-laden wine. It has acidity and tannins and a stalky, juicy character that keeps it crisp. The wine is ready to drink now.
There is some of the structure characteristic of 2010 Beaujolais in this wine, but it is mainly dominated by a red cherry flavor and fresh acidity. It's ripe, fruity and ready to drink.
There is some richness here, a wine that has sweet plum and spice flavors followed by a toasty character. The fruit has some stalkiness, while the acidity is very present. Could age well.
There is some ripe melon fruitiness that gives the wine richness. By contrast, there is little structure or crisp acidity to give it life.
There is some solid structure here, along with a tannic edge that marks out a wine for aging. This has plum skin and a dense texture that brings out a richness as well as the acidity that marks the vintage. It should be aged; drink from 2017.
There is some toasty maturity that adds richness to the crisp apple-skin and tight, tense acidity on the palate of this NV Montaudon. It's a very brisk, clean, light wine with a dry, bright finish.
There is some volatility in the nose, along with strong scents of the new French oak. But the flavors are substantial and bring tart fruit with black olive, toast and coffee highlights. The acidity seems chalky, but it's a noticeable improvement from previous vintages.
There is some weight on this young tasting wine. The tannins are beginning to allow the red berry and damson fruits to open up. Touches of wood round it out for aging.
There is something a little funky about this wine. At first, it has a creamy quality that mixes well with the peach and apricot flavors and gives the wine a certain complexity, but over time, that edge becomes a little dank, and begins to overwhelm the fruit.
There is something both earthy and berry fruited on the nose: both dried and fresh fruit shine with richness. There is a totally unusual, lovely bitter edge to this fruit, like a marzipan richness at the edge of tart but with ripe fruit. Take this into your treasure chest of vinous curiosities: It more than deserves its place. This is dry but rich, tart but generous, and comes with its very own strong and forceful personality.
There is something compelling and delicious about the pure, grapy jamminess of this exuberant wine. It has deep color, aromas like blackberry and Concord-grape jelly, a dry balance and ripe flavors. A light touch of tannin boosts the texture, and it's difficult to beat the value.
There is something delicate and almost floral about this slender, fresh Grüner. Tinged with pear drop, the light, easy-drinking palate is as soft as it is fresh but also reveals some peppery verve. Drink soon.
There is something eternally invigorating in this citrus-pure Riesling that smacks of grapefruit and lemon zest. There is a softer apple aspect too, uniting all in a fresh, pure fruitiness. There is something simply authentic at its very heart that keeps you sipping. And with such a light-bodied wine, you can (almost) do so with impunity.
There is something ethereal and beyond words about this wine, a full-bodied but never intrusive expression of spicy cinnamon, black pepper and wild pine that makes it a puzzle worth trying to solve. Fruit plays a part, though softly, eking out shadows of raspberry and just-picked strawberry atop smooth, silky tannins and a measured, seductive body. The finish recalls a clove cigarette enjoyed in the rain.
There is something floral and tender, even creamy on the nose. The palate on the one side has a creamy apricot and peach aspect, on the other a totally taut and brisk lemon-lime streak. This makes for tension and interest. This is concentrated and exciting, dry and very, very enjoyable. Drink now through 2025.
There is something heady about this: a hint of chamomile tincture and pure lemon zest. The palate cuts in with uncompromising purity and zestiness—this really wants to showcase pure stone and tart citrus. There are glimpses, however, of plump ripe mirabelle plums and a touch of dried pear and quince. Nonetheless, this is governed by stern tanginess and thus is for real adults only. This is dry, slender and shows absolute focus. A celebration of stone and Riesling. Don't drink this now but wait: Drink 2020–2035.
There is something incredibly fruity and simultaneously tart on the nose: It is reminiscent of honeyed deaf nettle blossom as well as passion fruit. Wet stone and lemon heighten these perceptions even more. The palate comes in with concentrated zestiness—there almost is a sobering edge of bitter pith that pulls us towards the earth while the soaring lemon and grapefruit notes lift towards the light. This is fruitful promise and airy spirit, earthy depth and boundless richness. All this comes as a bundled force of joy, freshness and utter pleasure. That beguiling, lemony wet stone appears again on the dry intense finish of this elixir-like wine which perhaps has not only captured the light of the sun but that of the stars, too. Drink 2022–2040.
There is something juicy on the nose that suggests freshly cut apple and pear. The palate is rich with these flavors but something mellow, savory and yeasty cuts in that is reminiscent of miso and soy, adding interest and above all spice. The palate veers between fruit and spice but is united by bright lemony freshness. The lasting savoriness is testament to this wine's concentration and balance.
There is something lifted on the nose that translates as white currant and dried lemon peel on the palate. A distinct notion of autolysis provides a canvas for the fruity but restrained lemon notes. The fine mousse supports this beautiful balance, while the dry finish shines with lasting lemon flavors.
There is something meaty about this St. Laurent: The fruit is fleshy and ripe. The palate, while soft and pliable, is also rich and dense. Amidst red cherry fruit, there also is a hint of iron oxide and red meat. Its pliable, fresh structure will make this a versatile companion for earthy dishes.
There is something of the essential crispness and green fruit character of a Vinho Verde. But the wine also has some richness, weight, and a creamy texture. Very aromatic, this is a wine to drink and also age a few months.
There is something of the summer meadow about this—the scent of yarrow combines with sun-ripened stone fruit. The lightness of touch is amazing: It tiptoes on the tongue but sprays with peppery freshness and lemon poise. What a lovely, balanced and light-footed joy. The long finish of yeasty spicy savor shows off the serious core of this wine.
There is something pleasantly bitter on the nose: Burnt sugar or bitter almond. The palate answers this with fluid, rippling sweetness expressed in ripe, juicy, refreshing pear fruit. The bitter notes remain and create an appetizing, tangy edge to this concentrated wine that is streamlined by balancing freshness despite the residual sugar. A lovely balancing act with a bracingly clean, medium dry finish and echoes of citrus zest. Drink 2017–2035.
There is something smoky and grilled about the nose. While the red fruit of strawberry and cherry is fresh, there are also aromas of roasted oak. Nonetheless, the fruit itself is delicate and tart, translucent and unforced. The palate is slender and fresh, with a deep core of red berries. This may take time to come into its own. Drink 2018–2024.
There is something sonorous but restrained about the pure ripe pear notes on the nose of this wine. The palate falls into step: Lovely, pure and resonant pear fruit gently fills nose, mouth and mind. The finish is medium sweet and sustained—a very grown up wine that treads a very fine line between Pinot Gris' inherent generosity and freshness. Totally moreish. Drink 2017–2030.
There is something special about this beautifully balanced wine. It has the ripe and fruity flavors that are expected, but they are attractively reserved, and the firm tannins don't overwhelm the creamy texture. It will be great for a special occasion now through 2019.
There is something spicy to the lemon and pear fruit on the nose. The same rich fruit expression is also present on the palate, alongside ripe fresh lemon and a creamy mousse. This is rich with flavor but remains light, dry and refreshing. The finish has a lovely lemony tang.
There is something subliminally medicinal about these aromas—the ethereal lift of herbal tinctures alloyed with dark plum and a generous dash of white pepper. This is not for beginners looking for easy fruit notes, but rather for those who like to converse with their wine. This layered, compelling and balanced glassful will provide food for thought with its finely structured tannins, medium body and bundles of flavor.
There is something that makes me think about a summer forest: Is it the fresh moss, the fresh green foliage, the implied ease and freshness of light green foliage on a warm day? The palate stuns with white pepper and purity and combines fruit ripeness with ballerina-like poise. Wonderful texture. Prepare to be moved.
There is such a surprising level of acidity in this wine that it seems unsure of where to go with its sweetness. The fruit flavors are lemon, peach and dry honey. While the wine is likely to age, it is already missing intensity.
There is the faintest prickle on this dry, ripe and creamy wine. It has ripe acidity with crisp apple and green plum fruits. There is just the edge of minerality to give this wine texture. Drink now.
There is the merest hint of chamomile lift on the nose, pulling all the other flavors heavenwards with it. There is apple as well as lemon zest. The palate is wonderfully pure and totally dry. Here and there more herbal inflections show and more mellow hints of baked apple. This is dry, taut and aromatic, but also clean-cut and precise. Lovely now but with definite aging potential. Drink now through 2030.
There is the slightest hint of ripe pineapple about this fruit-driven white. The palate offers up more texture than fruit with wonderful frank freshness and pleasant nudges of yeast. Drink soon.
There is tons of lively action packed into the nose of this wine, from rosebuds and zesty cherry cola to cinnamon spice and rainbow peppercorns. The texture is relatively light on the sip, and yet grippy tannins and a bursting acidity swim across the palate, showing vibrant iron and red-fruit flavors.
There is tons of potential for this varietal in the hot eastern reaches of Paso Robles. Light peach and Pink Lady apple aromas start off the easy-to-enjoy nose. The palate shows more layers, starting with ripe peach and then firming up on citrus pith, sour apple and tangy pear. A gravelly minerality and rising texture on the finish complete the picture.
There is tough concentration here that suggests a wine that needs aging; there's also fruit that hints at richness to come. A wine that has a good future.
There is very little Carmenère in Washington, and Beresan's limited and sought-after varietal offering is restricted to tasting room and mailing list customers only. Balanced and tight, the crisp red fruits are annotated with hints of gun metal, toast and cinnamon. Just a touch of pepper and leaf, along with streaks of licorice and vanilla in the finish.
There is very little to distinguish any of the 2010 Maryhill Cabernets from each other. This shows a dash of cassis, with a big streak of vanilla and just a hint of orange peel.
There is very little varietal character in this rounded wine. It's off dry, just crisp and with a light aromatic character. Crisp and clean, it's ready to drink.
There is warmth to this fruity, ripe wine. It shows great balance between its intense acids and fruitiness, making it delicious and ready to drink.
There is way too much acidity here, and it's exagerrated by the wine's soft, unfocused texture. Notes of bitter toast and dark tannins are rather unbalanced.
There is weight here, and some extraction. The wine feels fleshy, full of juicy ripe green and white fruits. There is pepper, spice and the ripest of green plums. A definite food wine. Screwcap.
There is, as usual with Pinots from Garys', a lusty, almost overwhelming quality to the wine. It's a full frontal assault of flavor, with cascades of cherries, raspberries, cola, licorice, sweet leather and smoky char that go on and on. It's an achievement, but what the wine has in directness, it's missing in subtlety. Drink this big, bold California Pinot Noir now, or hold through 2010.
There isn't a Chardonnay out there as rich, opulent and delicious as this one. It dazzles with tropical fruit, pear, peach, green apple, honey, vanilla and cinnamon spice flavors. Brisk, lime-driven acidity provides beautiful balance. It's oaky, but the smoky, buttered-toast and butterscotch notes are nearly perfect. Drink now with rich crab, lobster or scallop dishes.
There isn't enough fruit on this high flier to give it the unqualified seal of approval. In fact, for $50 it has its issues, namely a nose of boot polish and grainy oak. Seems like the fruit is fading and what's left besides some light raspberry is unabsorbed oak and thin, grabby tannins. Not a bad wine per se but not a big success either.
There isn't much in the way of attractive fruit on the musky, sweaty nose. Lemony, spicy flavors are also broken up by the unwelcome taste of chicken soup. As a whole it's fairly dull and chunky, and not very evolved or fancy.
There isn't much Sémillon in Portugal, but what there is can be easily affected by botrytis. This one has intense sweetness, balanced by dryness and lemon acidity. Ready to drink.
There isn't much to love about this weedy abrasive high-acid Tempranillo. Green and grassy in flavor, with a minty acidic finish, this is barely cutting it as a whole.
There isn't much Zin in Washington, but this makes a good case for more. Thick and tannic, it's a meaty, dark wine that includes 25% Petite Sirah. Seventeen months in new American oak has left an indelible whisky-barrel scent. —P.G.
There may be a good wine here, but this Bordeaux blend is still very hard in tannins and acids, giving it a tough, unyielding mouthfeel. Yet there are deep flavors of currants, cassis and mocha. Could develop over the long haul. Try after 2011.
There may be an interesting wine lurking in the dark shadows here, but the oak and alcohol are overpowering in ways that mask the plummy cinnamon within.
There remains a hard, tight, tannic shell around this young Pinot; it seems to have slid into a bit of a dumb phase. But peeking through is clean, ripe, black cherry fruit, with excellent concentration. A smoky finish adds complexity.
There seems to be a bit of residual sugar in this wine, just enough to offset the searing acidity. Some nice flower notes highlight the aromas, with flavors of tart peach and citrus filling in the rest.
There seems to be a dusty veil over the fruit of this sold, approachable Sangiovese. A bit of sweet spice creeps up on the palate, making it enjoyable by itself or paired alongside pizza Tuesday.
There seems to be too much wood here which is smothering the fruit. Given that, the wine does have weight and as the wood softens, the juicy fruit flavors should come through. Wait to drink until 2016. But it will always be austere.
There should be more Muscat planted in Alsace if this fine wine is anything to go by. It brings out all the ethereal perfume of the grape, offering a ripe character while remaining delicate and elegant. The acidity lightens the final tone.
There should be plenty of buzz about The Buzz. Dense and dark, loaded with black fruits, coffee grounds and ground pepper, this high-alcohol, slightly volatile wine is not unlike some cult wines selling for four times the price.
There should more interest from consumers for well-put-together Rieslings like this. It's dryish, low in alcohol, acidic and minerally, with effusive citrus, peach, white-flower and honey flavors that require some thought to fully appreciate. With only 12.5% alcohol by volume, it has a complex delicacy.
There sure is a lot of ripe flavor in this Pinot, which swamps the tastebuds with raspberries, cherries, vanilla and sweet oak. It's basically a dry wine, with smooth tannins, but it is deficient in acidity. That steals some liveliness, and makes the richness taste flat.
There was a generous use of wood aging here and it shows in the wood and toast flavors. The wine has bitter chocolate as well as black-currant fruits suggesting overenthusiastic extraction.
There was no oak used on this stainless steel-fermented Sauvignon Blanc, but it does contain a splash of Viognier. It's dry, crisp in acidity and savory in lime, orange, kumquat and vanilla flavors that finish long and clean. It will pair with everything from bruschetta with olive tapenade to fried chicken, Chinese food and sushi. Easy to find, with 190,000 cases produced.
There was probably too much wood aging of this wine. It shows in the woody character which threatens to smother the black-currant fruit. The acidity at the end helps to give the wine some attraction.
There will be far less House Red in the freeze-shortened 2010 vintage. As always, a forward, compelling wine, with a swirl of black fruit, smoke, earth and cola scents. The tannins are graceful and proportionate; the finish does a gentle fade.
There’s a distinct and unmistakable scent of rotten eggs in this wine, which usually indicates excessive amounts of sulfur were used during bottling. Apart from that we have a rough and tumble, rustic style with big fruit and a yeasty, chewy finish.
There’s a distinct onion-skin color, and you can smell the Pinot Noir in the raspberry and strawberry aromas that are accented with white chocolate and toasty spices. Rather full-bodied, lush and opulent. There’s something almost syrupy about it, in a good way. But it’s still crisp and dry, and has a Champagne lightness.
There’s a high-wire pungency to this slightly rustic single-vineyard offering that shows notes of smoked meat, molasses, rhubarb and tar. If any one thing carries the nose it’s some burnt popcorn. The fruity palate is jammy and hard-driving. This one is about robust berry fruit rather than nuance. Give it a couple of years to lose its youthful spunk.
There’s a persistent menthol note running through this wine that may prove controversial. My money is that it will integrate with time (say, 2–3 years) into the otherwise rich cherry fruit. The finish is explosively fruity and long, which bodes well for the future.
There’s a pleasing nose here with some toast and mineral notes. A dry palate follows with lime, herb and mushroom flavors, and the mouthfeel is light and positive. More of the same follows on the finish, with a tasty biscuit note. It’s a solid, straightforward sparkler with a refreshing lack of pretense. Kosher, too.
There’s a spicy tang of lemon zest to the nose, and the wine is made in a fresh, bone-dry style that would go well with a wide variety of spicy/salty/fatty appetizers. But on its own it’s too light and neutral to command much attention.
There’s plenty of enjoyment in this modestly priced wine, which has dusty, earthy aromas and just the slightest hint of citrus and melon. It’s very dry and faintly fruity. Has a bit of a scouring quality from high acidity, and it’s rough, but it’s exceptionally clean and brisk.
There’s some funkiness in the nose from a healthy dose of sulfur, but once it blows off it uncovers a firm, dry, slightly toasty wine with good structure and balance. Some bitterness in the finish (perhaps attributable to that same SO2) is the only off note.
There’s some really fine Cabernet character in this affordable wine, which contains 10% Merlot. It’s got black-currant and plum fruit, finely etched and pure, with a light touch of oak, and there’s some real substance and depth of flavor. You’ll be surprised at the classiness at this price. It’s a mystery how this winery achieves wines this good when they could be selling them for much more. Best Buy.
Theres just a bit of oak on this wine, which gives a pleasant buttered toast and vanilla edge to the ripe lime, kiwi, green apple and Asian pear fruit. With crisp acidity, it's a clean wine that's a little sweet, but not too much.
These 100-plus-year-old vines were transplanted to another site, but continue to yield outstanding wines. Intriguing aromas of fruit compote and roasted meat lead into a palate of blueberry and spice. It's medium to full in body, with supple tannins that finish on a faintly dusty note. Ready to drink now, but should hold at least through 2020.
These 15-year-old vines deliver additional complexity, further enhanced by native yeast fermentation. This is a delicate wine, but not a wimpy one. Tart berry and cranberry fruit carries a taste of toasted grain as it does a graceful fade through the finish. Give it plenty of air and it really opens up! Drink now through 2022.
These “Original Vines” are in fact the oldest Pinot Gris vines in the country. They deliver exquisite details of earth and stone around a solid core of apple and Asian pear. It's bone dry, with exceptional depth.
These ancient vines provide a rich and succulent wine. Ripe black cherries and rich fruit are enhanced by the tannins and concentrated texture. It is a wine that will age, although it is ready to drink. Drink until 2022.
These are definitely old vines, at nearly 100 years of age. The wine from this impeccable producer is juicy with great fruitiness and rich red-cherry flavors. It has fine acidity and light tannins. As befits a wine from Regnié, it is likely to age easily and with fine fruit. Drink from 2017.
These are in fact the original Pinot Noir vines planted in the Willamette Valley, back in the mid-1960s. An explosion of sensory detail quickly opens up the wine, with pollen, sandalwood, sassafras and coffee grounds. Those flavors wrap around blackberry, licorice and cola, continuing to expand and explore the far reaches of the palate. Phylloxera may soon eliminate these vines, so don't wait to acquire a bit of history in a bottle.
These are still young vines, and showing rather simple, though attractive, fruit flavors of raspberry, strawberry and red currant. Vague hints of pepper and rock suggest good things to come, but for now this is a bit of an underachiever for the price.
These are the kinds of Best Buys we love. In the case of Muruve's '04 crianza, the wine overdelivers by a sum and a half. The nose brims with cola, tar, menthol and other dark aromas, while the big but balanced palate delivers a belt of blackberry and plum flavors along with chewy, ripe tannins. Good now with grilled meat, but will age for another five years should you want to invest in more than one bottle.
These are the oldest Pinot vines on the property, planted in 1999. A mix of Pommard, Wadenswil and Dijon clones, they create a rather sharp, herbal wine, with earthy tannins and a hint of bitterness. Barrel aging adds some baking chocolate flavors, but additional bottle age is recommended.
These biodynamic grapes, fermented with native yeasts, spent three months in 40% new French oak. It's built like a precision watch, ticking off complete and balanced varietal flavors of citrus rind and juice, with light touches of fresh herb, lemon verbena and a delicate hint of vanilla.
These blends are traditional in Australia—they're just rarely this good. The 26% Cabernet gives great backbone and a sense of restraint to the wine, which might otherwise seem overdone or sloppy. Instead, there's a blend of blueberry and cassis fruit, Port-like spices and a long, dusty finish. Drink 2015–2025, possibly beyond.
These Dwelley vineyard grapes display bright raspberry fruit, lively acids, and a more tightly refined structure than the other Barrister Merlots. Along with the higher acidity of the 2006 vintage, there seems to be a more gentle touch with the new oak as well, although plenty of coffee and smoke flavors roll out in the finish.
These grapes are sourced from the relatively cooler region of Orange, and it shows in the wine's pear and citrus flavors. Hints of nuts (cashews, perhaps?) add complexity and style not often found in this price range. Crisp and clean on the finish, with refreshing citrus notes.
These old vines are famous for concentration, and this Zin surely is one of the most intense wines of the vintage. It's huge in wild berry, currant, licorice, dark chocolate, bacon and exotic spice flavors that go on and on. For all the richness, it's wonderfully balanced, with fine tannins and a crisp backbone of acidity. Drink now.
These old vines are from the original 1971 estate planting. The wine is quite dry, surprisingly soft in the mouth, with lemon zest, peach and grapefruit flavors. The floral nature of the grape is kept in check, as are both the alcohol and acidity.
These old vines produce a powerful wine, that retains strong flavors of stem and earth despite the extra ripeness in 2012. The red berry fruit slides into suggestions of tomato juice.
These old, head-trained bush vines make for stunning wines year after year. This vintage shows lemon rind, orange-laced tonic water, yellow pear and a fragrant chilled Pink Lady apple element on the nose. The palate is all about tense texture, but also shows refreshing flavors of green pluot, tart plum and a touch of sweet basil.
These Pines Vineyard vines are nearing a century in age. In the new vintage, the wine seems almost brutally powerful, with rough, rugged oak flavors that will want further bottle age to mellow. Ripe blueberry and cherry tones are matched to strong streaks of caramel, cocoa and coconut. Drink 2018–25.
These quirky labels mark a stylish shift in Temecula, where traditional branding has long reigned, yet the wine is as solid as ever. This blend of 64% Petite Sirah, 13% Merlot, 12% Cabernet Franc, 7% Shiraz and 4% Cabernet Sauvignon shows dried black currant, turned loam, dark chocolate dust and dried mint aromas. The flavors are reminiscent of classic Old World bottlings, with cedar, dried herb and stewed plum laced with fresh acidity and a dry texture.
These relatively young vines deliver a juicy wine with bright berry fruit. Tart and tangy, it carries a light savory note as well. This has the acidity to improve and age through 2026.
These two great grape varieties make interesting partners. The rich Alvarinho with its apples and cream character balances the perfumed, spicy Viognier to give a harmonious whole. It is a delicious wine, ready to drink.
These vines date back to the mid-1970s and were originally planted by Dick Erath. This is their final vintage, as they've been removed. As a last hurrah it's a fine one, an intriguing melding of floral, mint and citrus components. With 13g/L residual sugar, it's just slightly off dry, with good palate penetration and superior length.
These vines were planted in 1984; they are dry-farmed with all-natural acids, most unusual for Washington State. So you have a beguiling mix of aromatic, lightly soapy, perfumed, floral scents, matched to exotic passion fruit and grapefruity citrus. There is a lot of acid here, and it's a young wine, but it has wonderful concentration and a full-throttle mix of perfume, fruit and flesh. The finish seems endless, and promises a long life ahead.
These vineyards seem to have been selected for unripe, vegetal grapes. Just manages to scrape by with a veneer of cherries.
They call it east, because the grapes are from the Vaca Mountains, and the vineyard faces west. It's a splendid wine, classically proportioned, with rich, thick tannins that have true Napa refinement. The flavors are also classic, suggesting cassis and cedar, with a distinct smack of indescribable minerals. There's a lot of smoky new oak, but it's proportionate to the wine's power. This serious new Napa Cab is great now, and should develop for many years.
They call it Reserve, but it's a pretty standard Pinot Noir, simple and soft, with cherry pie, white sugar and sweet oak flavors. Half the profits go to charity.
They call it Shiraz instead of Syrah because it fits the stereotype of a young, jammy Aussie red. It's ferociously youthful, with blueberry and black cherry flavors that taste like they're fresh from the fermenting vats. A wine like this is sharp and edgy. But it's dry, and has a lot to like. —S.H.
They can't call the grapes old vine, because the vineyard is only 15 years old. But it was planted from clones that constituted an old vineyard that contained Petite Sirah, Carignane, Mataro and Alicante Bouschet. The wine is robust and rustic, with bright, briary berry fruit and spice flavors that will stand up well against any roasted meats.
They could make anything into dessert wine in Burgenland, even Pinot Noir. And this bright gold colored wine is a great success, combining the sweetness and intense acidity with just the lightest touch of tannin. Age this wine for a few more years.
They grow powerful grapes in parts of Amador County and this one stands out for its elevated alcohol. The mix of 70% Zinfandel and smaller helpings of Mourvèdre, Barbera, Syrah and Touriga combine for a spicy cola taste. Leathery notes and big tannins linger long on the finish.
They held this Cab back for nearly four years, but it's still pretty closed and tannic. Give it another six in the cellar, to let it begin to throw some sediment, which will let the blackberries and cherries drink sweet and pure.
They held this wine back nearly five years before releasing it, but it's still fiercely tannic. That's the main problem, and to judge by the fruit, which is entering a mature phase, the wine's future is in doubt.
They kept this Cab back all this time, presumably at some cost to the company, but consumers are the beneficiaries. Everything has mellowed. The wine, with 1% Petit Verdot, is like hands of cassis, dark chocolate and oak massaging the palate. The grapes were sourced from top vineyards in the Dry Creek, Sonoma and Alexander Valleys. Drink now–2010.
They left a lot of sweetness in this steel-fermented Pinot Grigio, so if you like that sugary edge, this one's for you. The flavors are of vibrantly ripe tangerines, pineapples and fresh green apples.
They muscled up this Sangiovese with some Cabernet, which gives it a fuller body and sturdier tannins than usual. Nonetheless, it has Sangiovese's silkiness and red cherry and leather flavors.
They packed a little Cabernet Franc and Merlot into this Sangiovese to give it richness, with rewarding results. It's quite a good wine, dry and tart in mouthwatering acidity, with solid tannins framing accessible flavors of cherries, cola, leather and cedar. A commendable effort at a fair price.
They packed a lot of flavor into this rich Chardonnay for the price. It's toasty buttery and popcorny from winemaker treatment, with ripe fruit notes of pineapples and exotic tropical fruits. A brisk streak of minerals and acidity provides clean balance.
They packed a lot of flavor into this wine, then let it age for five years before releasing. It offers plenty of pleasure, at a great everyday price. Soft and round, its flavors are of blackberries, cherries, currants and cedar. Just delicious.
They pulled out all the stops on this white Burgundy-inspired Chard. It tastes quite leesy, with a Champagne-like yeastiness riding over the tropical fruit and oaky, caramelized flavors. Complex and intriguing, this unfined, unfiltered Chard should drink well for the next few years.
They say red Vinho Verde is an acquired taste, and with its very tight tannins and acidity, this wine fits the billing. Think of it with sardines or fatty meats.
They say the grapes come from Lake, Napa, Sonoma, and Mendocino counties. There are some pretty good black-currant and oak aromas, but the flavors are thin and sharp. It’s well made, as you’d expect. Still, the overall impression is lean and austere.
They should put this in a time capsule as a classic example of early 20th century California Zinfandel. Lusty, soft and high in alcohol, it features superripe, slightly sweet flavors of cherries, red currants and chocolate, with all kinds of peppery spices.
They took only the best fruit they could find for this expensive wine, and made only 1,280 cases of it. Using every Burgundian trick in the book, winemaker Steve Test has created a rich, creamy wine, long on smoky oak and yeasty lees, with impressive spice and fruit that veers toward peaches and more tropical notes.
They used wild yeasts to ferment this Chard, and there is something exotic and feral about the flavors, which go beyond nectarines and pears into fruits without names. It's missing some crispness, but shows richness and opulence.
Thick and brawny, this Sicilian Shiraz boasts a deep purple hue and presents in-your-face aromas of prune, cedar, blueberry and white peppercorn. The consistency is chunky and chewy, like play dough, but drying mineral tones help cap those jammy fruit flavors.
Thick and brooding, this dark, sweetly tannic wine also offers higher-toned elements of cedar, dried herb and graphite. It finds its balance amid a full-bodied density of fruit concentration and girth of structure. Drink now through 2023.
Thick and chewy, this is a concentrated Cabernet with a powdery coating to the palate that continues to pummel in intense red fruit. Rich and extremely fruit forward, it's not for the meek and may prove more tame with time.
Thick and chocolatey, this brawny wine is full bodied and richly concentrated. It is a mighty force of blackberry, blueberry and toasted oak.
Thick and chocolaty, this Umpqua Valley Merlot does not lack for flavor intensity. Plum jam, coffee and smoke whirl around the palate, well-matched to dark, ripe, chewy tannins.
Thick and chocolaty, this wine is medium in weight, oak and texture, and struggles to show its fruit.
Thick and cloudy in the glass, this bottling shows lots of rich cherry cough syrup aromas as well as muddy loam and exotic baking spices. There's a spicy grip to the palate, with loads of allspice, clove and dried tarragon, set against background of pomegranate and wild plums. The acidity thrives through it all.
Thick and concentrated aromas feature barrel-driven toast, lemon peel and savory berry. It's rather flat, sweet and jammy in the mouth, with buttery berry fruit and then a sugary candy flavor. Very sweet and soft on the finish; needs more edge, spine, acidity and clarity to rank higher.
Thick and concentrated in black and red fruit, this is a spicy, robust and oaky wine that shows the power of the vintage and site.
Thick and concentrated stuff, with aromas of sweet plums and cough syrup. The body is beefy and round, with full but simple plum and blackberry flavors. With color, size and heft, it has much of what Malbec is known for. Problem is, it needs better tuning and precision to rank higher.
Thick and concentrated with approachable, present oak, this wine has a ripe, luscious and almost sweet profile, presenting pear compote and peach in equal measure.
Thick and concentrated, this opens with aromas of blueberry jam, toasted oak, wet underbrush, baking spice and a touch of vanilla. The tight palate offers dried black cherry, prune, tobacco, grilled sage and evident alcohol alongside astringent tannins that dry out the finish.
Thick and concentrated, this robust wine doles out stewed prune, cherry marinated in spirits, chocolate and a confectionary note alongside the burn of evident alcohol. There's a lot heft here but not much vibrancy or balance.
Thick and concentrated, this wine needs more time to unwind, ideally through 2021, showing tightly sewn layers of blackberry, cassis, black olive and tar.
Thick and dense in oak, this is a basic and generic version of the variety. Medium in weight it hints at elements of forest floor, tea and black cherry fruit.
Thick and dense, this modern Chardonnay delivers a surprisingly soft and feminine side that comes across in the form of dried herbs, hay, pretty nuances of yellow rose and honeysuckle. The wine shows its masculine side in the mouth, however, where it tastes thick and succulent.
Thick and foresty, this Pinot Noir embodies the extremes of the Perli Vineyard. It bursts with dark blue and earthy red fruits that are tempered by a savory undertone. This wine takes time to reveal itself, so age it for 5–7 years, and pair it with stews, risottos or seasoned braised lamb.
Thick and fragrant, this amber colored dessert wine from the Nasco grape has the Sardinian sunshine locked within: Honey, dried apricot, almond, crème brûlée and caramel aromas are the protagonists here. The mouthfeel is thick and velvety and the long, sweet finish has cooling herbal tones on the close.
Thick and heavy in texture, with rather sweet, candied blackberry, cherry and cola flavors. Drink now.
Thick and heavy, this is Port-like in its toffee and raisin aromas, with a trace of licorice in the background. Its syrupy consistency almost expresses an air of oxidation.
Thick and heavy, with flavors of raspberries and cherries. The wine has an earthy texture more reminiscent of a Syrah, and finishes with mouth-numbing tannins.
Thick and heavy, with semi-sweet, syrupy flavors of blackberries and oak. Not going anywhere, so drink now.
Thick and lemony, this is a juicy fruit-powered style. It places its power squarely on plush fruit flavors of Meyer lemon, candied orange peel and candied pineapple. It saw no oak and needed none. Drink while it's at its freshest.
Thick and luscious with deep oak tones and big cherry fruit flavors, this southern Italian red is a real fruit bomb with plush cherry intensity and ripe berry flavors. The strong sunshine has done its part to shape a thick, succulent red wine.
Thick and lush in red and black cherry, this wine has voluptuous tannins around a medium to full body. Structured and well balanced, it finishes in a tasty cloud of dust.
Thick and masculine this has savory aromas of pipe tobacco, candied fruit, leather, cola and tar. There's soft succulence in the mouth thanks to the ripeness of the fruit, but the solid tannins still need time to soften. Drink after 2018.
Thick and meaty on the nose, with aromas of cola and spice. The palate has a tight structure, some sharpness and spicy, braised-fruit and tobacco flavors. Finishes mostly in the spice zone, with dried fruits and a spot of leftover acidic bite. Good for a basic Cabernet-Carmenère blend.
Thick and meaty, this Syrah has an unusual-but-welcome aroma of marshmallow, surrounded by notes of dark plum, black currant and a streak of dark chocolate. With a long, lingering and rich finish, this will be great to drink in the winter months.
Thick and pasty smelling, this has roasted berry scents that are slightly leathery. It's scratchy and mildly astringent on the palate, tasting minty and dry, with a mild fruit content. The finish is chunky and resiny.
Thick and potent on the nose, with aromas of prune, cola and fig. Feels dense and syrupy, with dulce de leche, cocoa and integrated citrus flavors. An unbridled winner with richness, length and raw value; how many $15 wines rank this high? Not many.
Thick and powerful, this pure Cabernet boasts a wide offering of aromas: Plum, prune, wild mushroom, moist earth and mature fruit are identifiable characteristics. The mouthfeel is gritty and raw but full of penetrating flavors.
Thick and pulpy on the palate, this white is fruity and simple, with pear, melon and citrus aromas and flavors. It's surprisingly heavy for such a low-alcohol (12.7%) wine.
Thick and rich but not overly sweet, with an almost burnt edge to the caramelized sweet corn notes. Comes across as a bit chunky and lacking length, but still a nice drop.
Thick and rich in black sugarplum, this memorable Pritchard Hill-grown red is lovely and bold, velvety in texture with a softness to the firm, integrated tannin. Dried herb and spice provide memorable seasonings amidst a larger theater of dark chocolate, leather, clove and pepper.
Thick and rich with tobacco and dark chocolate notes, this vineyard-designated wine shows a generous helping of brambly black fruit, its midpalate baring the teeth of sharp tannin and smoky oak. It finishes soft and contained.
Thick and rich, this has saddle and tobacco going on, alongside leather and smoke. A meaty, gamy note akin to bacon also characterizes the wine, as well as jammy blackberry and clove.
Thick and rich, this is a very concentrated Cabernet that can use more time in the cellar. For now, it has tannins that overwhelm the blueberry fruit and traces of cedar and cocoa.
Thick and rich, with a menthol-like streak in the background, this 89% Zin is complemented by a wealth of mixed blacks, from Alicante Bouschet to Trousseau Noir. It opens with a bouquet of fresh, brambly blackberry, raspberry and sage, reaching a powerful conclusion of brown sugar and spice, staying structured atop soft, sizable tannins. Drink now through 2020.
Thick and richly concentrated, this reserve-tier wine shows a wealth of tart tannins and leather on the palate, baked in black pepper and a strong element of cigar box flavor. Big boned and full flavored, it packs a powerful punch.
Thick and sour, this wine has a waxy fruit component to it that is off-putting and out of sync with the crisp fruit that is trying to compete on the palate.
Thick and sultry smelling, with aromas of menthol, mint, tobacco, leather and ripe black fruits. Feels good but oaky, with resiny tannins and baked berry and vanilla flavors. Dark, toasty and mellow on the finish. Shows ripeness, balance and lots of oak. Drink now through 2014.
Thick and syrupy, this Syrah is not for everyone, but it will certainly stand apart from the crowd. Flavors of black cherry compote and maple syrup soak into the earthy, tannic base, with just a hint of volatility.
Thick and syrupy, with candied raspberry and cherry flavors. A simple, soft little Pinot Noir that tastes as sweet as a pastry.
Thick and tannic, this wine, among all the single-varietal offerings from Griffin Creek, shows a bit more ripeness to the black, muscular fruits. It's dense in the mouth, with cassis, cocoa and coffee, bolstered with sharp, piercing acidity.
Thick and unctuously soft, this southern Rhône-style blend is rich in blackberry jam, chocolate, licorice and bacon flavors, with a coating of smoky oak. It's quite decadent, but could use greater structure.
Thick and viscous in the glass, this densely loaded wine shows buttery, vanilla-laced French toast on the nose as well as black cherry, blackberry, crushed lavender and marjoram notes. The round palate is relatively tight with elderberry, espresso and black-peppercorn flavors, lifted elegantly by purple flowers.
Thick aromas range from blueberry and other dense black fruits to fudge, concentrated purple flowers and nose-tickling baking spice. The palate on this blend of 62% Grenache, 28% Syrah and 10% Mourvèdre is rich and luxurious, with more blueberries, tarragon, chocolate ganache, black-loam minerality and a Sichuan pepper element that makes the tongue tingle.
Thick as molasses and dark as caramelized brown sugar, the wine oozes out of the bottle releasing concentrated aromas of butterscotch, toffee, honey, licorice, coffee, resin and maple syrup. Grapes from the Montepulciano area are dried in a ventilated room and the wine ages over 10 years in tiny oak barrels resulting in thick, dark concentration. Don't pair it with food: Vin Santo as good as this deserves to be enjoyed alone, as a so-called “meditation wine.”
Thick black cherry, vanilla, licorice and kirsch aromas show on the nose of this blend of 40% Syrah, 34% Grenache and 26% Mourvèdre. The palate is also rich and juicy, with black currant, nutmeg and caramel-laced cappuccino flavors, bolstered by bright acidity.
Thick blackberry syrup and loads of black pepper meet with dashes of asphalt and dried violets on the nose of this wine from a vineyard near Los Alamos. The palate combines plum-skin tartness and rustic elderberry with cedar and juniper berries, a pleasant blend of wood and fruit.
Thick bubbles and scents of bread dough, green apples and vanilla crackers here. It’s tart and somewhat heavy on the palate, with an odd, almost vinegary character to the finish. Perhaps it just needs a bit more time in bottle.
Thick chocolate and tar exude on the nose before a palate of tar, leather and tobacco adds to the robust mix. Dry tannins aim and deliver on the lengthy finish after a medium-bodied impact of black tea, blueberry and black pepper.
Thick concentration and a luminous, saturated color segue to aromas of blackberry preserves, cola and black slate. The wine offers concentration and power with cherry flavors, pulpy tannins and a chewy mouthfeel.
Thick concentration and extraction set the tone for what proves to be a meaty, raw, chunky wine with chewy succulence and a creamy texture. Not much is subtle especially the blockbuster nose, which is redolent of smoked ham, beef jerky, black fruit and spicy barbecue sauce.
Thick concentration and intense notes of blackberry, currants, chocolate fudge and spice describe the nose of this rich and velvety wine. What brings the wine ultimately together is its successful balance of acidity and vibrant fruit.
Thick concentration and penetrating notes of Asian spice and cassis characterize this blend. Pretty background aromas include creamy coffee, caramel and deep oak tones and although the wood is well-integrated you can feel its presence.
Thick extraction and enduring notes of sweet spice set the tone of this sophisticated Sangiovese. The wine appears older than it is but does an excellent job of delivering cinnamon and overripe black fruit. It closes with firm tannins and bright cherry flavors.
Thick in bittersweet tannins, akin to tobacco, this is a big, full-bodied wine with a richness of raspberry and blackberry that becomes juicy on the midpalate before finishing lean.
Thick in black peppery cinnamon, this wine offers a zig-zag of fruit and power without falling over the edge of extremity. The mix includes 5% Petite Sirah. Full bodied and big, it finishes in a taste of sweet vanilla.
Thick in cherry-vanilla, big oak and tannin, this vineyard-designate contains handfuls of Petite Sirah and mixed blacks that are, as the producer puts it, too long to list. Given 10 months in American oak, it offers a balance of fruit and leathery power, from raspberry and blackberry to Sunday morning bacon. Drink now through 2020.
Thick in chocolate and blackberry jam-like goodness, this is a smooth, lush dessert wine that just begs to be poured over vanilla ice cream, its mocha-like finish akin to having a flat white cup of coffee. Cabernet Sauvignon Brandy was added to up the alcohol to a Port-like wine.
Thick in decadent tannin accents and integrated oak, this wine also offers high-toned cassis and cranberry, with a touch of cedar lurking in the shadows. It finishes in a wash of leather and black pepper.
Thick in extraction, Nearco is a ripe and meaty red with thick layers of blueberry, blackberry, coffee, tobacco, ink, vanilla, spice and cigar box that peel off one solid layer after the other. Nothing is understated here and the wine hits the palate with determined tannins.
Thick in sandpapery tannins, this Petite Sirah shows very ripe, sweet flavors of blackberry jam, currants, chocolate, raisins and pepper. It's rustic now, and likely to remain so over a long lifespan.
Thick in tannins and smoothly textured, Graziano's old-vine Carignane has a taste of baked plum in cinnamon and nutmeg spice.
Thick in tannins, and with a sweet, tart taste of blackberry jam, this Cabernet isn't offering much subtlety now. It feels tough and gritty, a wine with plenty of youthful, primary fruit. Could develop in the bottle. Give it a good decant if you drink now. Tasted twice.
Thick like a chocolaty malt, this full-bodied, robust wine is big and rich, concentrated and layered in tobacco and jam. Despite its size, it is drinkable now, with well-integrated tannins and a complete finish.
Thick oak-driven aromas of vanilla, spice and tobacco roll out in front of cassis and black cherry. This is a well-worked wine (the oak element is very strong) in which the winemakers have dulled some of the sharpness of Barbera's natural acidity.
Thick on the nose in black pepper and garrigue, this wine is velvety in layers of berry and cherry, with a hearty tobacco chaser. Concentrated and duly ripe, it brightens in the glass to show compelling bursts of white pepper and violet.
Thick peach and apricot intensity opens the bouquet of this delightful Friulano from northeast Italy. Those rich stone fruit qualities are well supported by the wine's overall density and its creamy texture.
Thick purple foam tops this bubbly Lambrusco as it sits in the glass. In the mouth, the wine is semisecco, or slightly sweet, and it delivers plump aromas of black fruit and raspberry jam.
Thick tannins gird the powerful fruit in this wine—a mix of red cherry and strawberry that mellows with time in the glass. Toasted oak and baking spice touches provide additional context and pleasure.
Thick tannins obscure some of the richer flavors trying to burst through in this wine, a mix of blackberry, black olive and cedar. Full bodied and generous in every way, it finishes with a slow drag of smoke.
Thick tannins take the fruit out fairly quickly, though the alcohol, just under 15%, suggests plenty of ripeness in the grapes. Dark flavors prevail––black cherry, cola, toast and bitter chocolate.
Thick with dense black fruit and a smoky char aroma, this 100% varietal wine is burly and oaky. Broad-shouldered, it's one to pair with equally bold grilled meats.
Thick, almost impenetrable concentration sets the tone and is followed by dense, plush and youthful aromas of blueberry, cherries, sweet spice and almond paste. The wine has obviously experienced a sophisticated wood aging regimen and this has helped to shape its chewy consistency and firm tannins. It is blended with 10% Merlot.
Thick, black and extracted, this dense Barbera d'Asti Superiore opens with intense aromas of black fruit and fresh oak. Definitely give this wine at least two more years in the bottle for those smoky wood notes to find balance. At this young stage, the wine tastes new, chewy and raw.
Thick, chewy, cherry fruit, with lots of wood behind it. Simple, forward and quite pleasant, without pretension.
Thick, concentrated and syrupy, this is a burly, rustic and ripe wine, 100% varietal and aged partially in new French oak. It has a nutty aroma and a touch of smoke.
Thick, concentrated, almost syrupy aromas of blueberry, fudge, espresso and a splash of crème de menthe show on this attention-grabbing bottling of 61% Petit Verdot, 21% Cabernet Sauvignon and 18% Merlot. The palate is happily not as thick as expected, offering dark chocolate, minty licorice and espresso flavors, leaving a menthol zing on the tongue into the finish.
Thick, dark concentration sets the stage and segues to spice and oak aromas lavished over black fruit, blueberry, granite and leather. There's also a soapy, lavender-like quality in the back. The wine has thick tannins and good length with bursting fruit flavors.
Thick, dark concentration sets the tone, but elegance and harmony are achieved thanks to delicate mineral and balsam notes that add buoyancy and personality. This is a wine that speaks volumes about its Tuscan territory and you can almost taste that sun-drenched, chalky minerality sucked up through the vines' roots.
Thick, dense tropical fruit is balanced by acidity and a tartness of green apple and lemon pith in this wine, aged in French oak. Structured and medium bodied, it'll work well at the table.
Thick, heavy and jammy now, with blackberry, cherry and raspberry flavors, balanced with good acidity. Almost rustic in the fruity concentration and tart acids. Your best bet is the cellar. Try after 2013.
Thick, heavy, potent and mouth-coating, this is a liquorous, almost syrupy wine, sure to please those who like big fruit, big tannins, and big barrel flavors. Chocolate, espresso, tar and bourbon barrel flavors dominate, in keeping with the house style.
Thick, like blueberry syrup, this is a soft, layered wine with notions of vanilla, toasted oak and spearmint that confound on the palate. A substantial, concentrated wine, it finishes in mocha chocolate.
Thick, meaty and pure aromas of blackcurrant, crushed lavender and minty dark chocolate greet the nose on this special bottling from Iris Rideau. Black cherries wash onto the palate alongside an amazing array of spices, from Indian to Middle Eastern, showing allspice, mace and many dried herb components.
Thick, oaky and loaded with toasty highlights, this substantial Syrah slathers its fruit in a heavy coat of caramel, buttered nuts and spice. Delicious and supple, its naturally juicy acidity keeps the wine lively. With substantial breathing time, boysenberry fruit melds with streaks of roasted coffee, clove and tobacco.
Thick, oily and sweet, this wine is clearly not a typical spätlese. Dried apricots, baked apple and dried spices coat the palate, finishing long and sweet but with just enough lime-like acidity for balance. Drink now–2020. Imported by Chapin Cellars, LLC.
Thick, raisiny and a heavy on first take, with meaty aromas. Feels jammy and soft, but the middle layers aren't well defined. Tastes dark and sweet, with fig, prune and lemony oak. Bulky, but struggles to reach a higher plane.
Thick, raisiny berry aromas come with notes of licorice, mineral and black peppercorn. Feels tight and juicy, with zesty red fruit flavors, sweet black fruit flavors and shadings of schisty minerality and licorice. Smooth and sturdy on the finish.
Thick, rich and almost cordial-like, this has generous fruit and oak components. It's ready to be paired with a peppered steak.
Thick, rich and intensely velvety, 1910 Block is structured and surprisingly elegant, with developed acidity surrounding a taste of chocolate-covered strawberry. Leather and black pepper give it a burly robustness that complements the ripe fruit, while the tannins come off as dusty and rocky at the same time.
Thick, rich and ripe in vanilla, the American oak in this wine is pronounced and intense, wrapping itself around notes of candied apple and toffee-caramel.
Thick, rich and tightly wound, this cool-climate wine from near the town of the same name is brightly acidic and floral. A mix of rose petal, violet and dried herbes de Provence on the nose echoes on the palate. Bing and dark cherry provide a sultry fruitiness that never dominates over the piquant cardamom spice. Drink now through 2023.
Thick, rich and woody, this herbal, estate-grown red shows a wealth of baked-plum flavor laced in vanilla, with richness bursting on the finish.
Thick, ripe and jammy, this is an explosive wine, broadly rich and rewarding in black-cherry, berry and licorice layers of flavor. Firm, tight tannins offer structure and power, with an intriguing hint of fennel funneling through.
Thick, ripe, creamy and luscious, this 15.4% Sémillon carries itself with grace and style. The dense fruit flavors mix peaches, apricots, pears and spicy apples; with a hint of caramel and brown sugar. Though quite dry, it has so much fruit as to seem lightly sweet, and the high alcohol does not take away from the complexity. If it were not fermented dry, this would be a stunning late harvest dessert wine.
Thick, soft and heavy, this Merlot has medicinal cherry and blackberry flavors.
Thick, soft and sweetly extracted in blackberries and licorice, this Syrah can best be described as rustic. It's not bad, just simple.
Thick, tannic and somewhat astringent, this wine blends 80% Cabernet Sauvignon with 10% Merlot, 6% Cabernet Franc and 4% Petite Sirah. Tar and tobacco flavors and a leathery mouthfeel give it a loud voice of powerful ripeness.
Thick, unctuous and impressive, this is one seriously sweet Sauvignon Blanc. Honey and bergamot notes mark the nose, while the palate features more citrus and folds in hints of pineapple as well. Long and sticky on the finish.
Thickly concentrated at first, this wine settles in the glass to share a wealth of juicy black-cherry flavor that's impressively accented in black tea and cola spice. Medium bodied, it feels sublime on the palate and holds its ripeness in check, allowing a simmering acidity to speak.
Thickly concentrated in a rich style, this wine also possesses a balanced backbone of citrus and melon flavor, made more decadent by accompanying marshmallow and vanilla bean notes.
Thickly concentrated, this wine offers a wealth of crème brûléee richness and complexity, dotted in golden honey and a twist of lime. Supple and medium in build, it integrates the oak and ripeness at its core, finishing with a brightness of acidity that refreshes.
Thickly extracted, concentrated and boasting a deep ruby color, this succulent Primitivo is redolent of chocolate fudge, black tea, espresso bean and black cherry. It's a well-executed, well-priced wine that has benefited from oak aging offering sweet, chewy tannins and lingering spice flavors.
Thickly moussed, Roederer's Brut, 60% Chardonnay blended with 40% Pinot Noir, aged two years on yeast is affordable and luxurious. A gorgeous, very dry sparkling wine with aromatics of honey, raisin, apple and pear, it is rich and soft and offers both depth and length. It's an ideal marriage of bright acidity and ripe fruit character.
Thickly textured and dense, this has plenty of ripe fruit, tobacco, cola and anise-like aromas. It has the power to cut through cooked beans, and it would pair nicely with a heaping serving of barley, bacon and legume soup.
Thickly textured and rather sweet, with superripe apples and pears that at times seem almost drenched in honey. Probably best on its own, well-chilled as a hot-weather apéritif.
Thickly textured and sweet, with simple fruity flavors of cherries, strawberries and watermelon.
Thierry Hamelin has produced this wine specially for the Xavier Flouret range. It is lightly perfumed with white-flower aromas and has a mineral texture and delicious, refreshing citrus flavors. Full of tangy fruit and acidity at the end, it is a wine to drink now.
Thieuley's vineyard is on a ridge in the heart of Entre-deux-Mers. This top white cuvée, with its light wood aging, shows the wonderful freshness of the vintage while also giving some rich, full white fruits, spice and a smooth, creamy texture.
Thin and acidic, with cola, cherry, orange and oak flavors. Okay in a pinch for a dry, everyday Pinot Noir.
Thin and acidic, with just the barest suggestion of grapefruit juice. Maybe some pineapples. Earns an extra point or two for dryness and elegance, but really lacks richness.
Thin and dilute, with tart red fruit and green-inflected tannins.
Thin and dry, this wine has Pinot's silky mouthfeel, but little else. The mushroom, cola and spearmint flavors are relieved by some cherry fruit. Not going anywhere, so drink up.
Thin and earthy, this is Pinot Noir at its most herbal, with no fruit in sight.
Thin and green flavors dominate this Cabernet Franc. Small amounts of Merlot and Petit Verdot do not seem to have made an impact. It's sharp, stiff, and quite herbal.
Thin and harsh, with punchy acidity punctuating sour blackberry candy and oak-like notes.
Thin and lean, with herb, tobacco and cherry skin flavors that finish dry and sharp. Drink up.
Thin and light in clove and dark plum, this accessible red wine pour is priced appropriately. Not overly tannic or oaky, it's fruity and ready to go.
Thin and light. Solid flavors of red cherry and berry jam lead into a short but lively finish. With virtually no tannins, this is a suitable choice for lighter chicken or fish dishes.
Thin and low in aromatic impact, this luminous white blend of Falanghina, Greco and Fiano delivers measured tones of exotic fruit, pear and honeysuckle. The wine has a broad, fat feel in the mouth and ends with flavors that recall mature nectarine and apricot.
Thin and raw, and slightly sweet, this is not a very satisfying Cab. It tastes like candied blackberry and cherry LifeSavers.
Thin and reedy, with cherry tea, cola and green herb, vegetal flavors. Drink up.
Thin and simple, dry and sharp, this has modest cherry, black pepper and mint flavors. Still, it has enough fruit to drink with a nice burger.
Thin and simple, this is not rich enough to stand up to all of the acidity, lending it a sour taste.
Thin and simple, this Viognier just doesn't have enough to satisfy. While it's nicely dry and crisp, the orange and peach flavors are watery.
Thin and simple, with ripe wild berry, cherry, currant, tobacco and pepper spice flavors that finish dry and watery.
Thin and smoky, this Zin has a pronounced barrel presence amid layers of black licorice, leather and blackberry.
Thin and sour, this offers little enjoyment. Lemon juice flavors lack flesh and substance. Best for shellfish or perhaps a mussel stew.
Thin and streamlined, this fresh sparkler offers mild aromas of peach and white flower. The wine is very simple and basic with a touch of sweetness on the close.
Thin and tart, sharp citrus rind scents and flavors; then an unexpectedly sugary note in the finish.
Thin and tart, with aggressively astringent tannins. There is a noticeable scent and flavor of rubber as well.
Thin and tight, this high-acid Syrah is stubbornly closed. It's difficult to predict when—or if—it will open up. Right now, it doesn't show much beyond acid and stem.
Thin and uninteresting, with vague cherry, berry and spice flavors that taste a little sweet. Gets the basic Zinfandel job done.
Thin and watery, with acid-driven grapefruit and sour gooseberry flavors.
Thin and weedy, with dill and oregano flavors and just a drop of cherry or blackberry fruit. Finishes dry and tannic.
Thin and weedy, with minty cherry flavors that finish dry and sharp in acids. A decent introductory wine for those new to the variety.
Thin aromas of cherries and oregano show on the nose of this simple but quaffable bottling. The palate combines fruit punch and candied cherries with a hint of more herbs.
Thin brambly aromas and wet rubber don't bode well for the mouth, which is thin, tart and dominated by pie cherries and apple skins. A long, starching finish sends it on its way without much charm.
Thin but elegant, with a hint of truffle on the nose. It's stylish in a tart, understated style, with a modest raspberry flavor.
Thin cherry and easy fruit segue to slightly herbal tones of rosemary and sage. This low key Sangiovese would wash down nicely with a plate of grilled sausage.
Thin for Cabernet fruit, yet forceful as far as its tannins are concerned, this stiff and chalky wine will show better with hearty food, such as a beef stew. You'll find flavors of cherry candy and espresso grounds, along with a light touch of chocolate-covered orange peel, but a green edge to the tannins is the final impression.
Thin fruit flavors seem overtaken by the barrel flavors. The wine spent nine months in one third new French oak—not excessive by any means, but the fruit just isn't up to it at the moment. More bottle age may bring up the light apple into more substantial focus.
Thin fruit, with a canned pea scent and a hint of the veggies.
Thin going here, with citrusy flavors and big, fresh Monterey acids. Seems to have some oak in it. Finishes dry and tart.
Thin in appearance and intensity of aromas, this wine bets on simple fruit flavors and background aromas of licorice and white mushroom for a successful pairing with easy pasta or pizza. It has a spicy, zesty finish.
Thin in berry fruit and tannic, this rustic wine shows its high alcohol with a chili pepper burn through the finish. The flavors aren't rich enough for balance.
Thin in character, this is a pleasant wine without much style. Light and ready to be drunk immediately.
Thin in fruit and acidic, but with vigorous oak, this Chard will appeal to fans of buttered toast, popcorn and vanilla. Underneath that are pineapple and orange flavors.
Thin in fruit and sharp in acidity, this Merlot at least is dry and silky on the palate. It has raisin and oak flavors.
Thin in orange, apricot and vanilla flavors, with soft acidity, this Chardonnay is okay for big parties and fast food.
Thin in structure, with simple, sweet jam and herb flavors, this Tannat has strong tannins and acids.
Thin on the palate and yet simultaneously oaky, this funky Merlot includes small amounts of Syrah and Cabernet Sauvignon.
Thin tasting, like apple cider, with high acidity and a slight scent of animal.
Thin to the point of watery, with very modest citrus flavors but mostly herbs and dried hay. Clean enough, but there's nothing going on.
Thin to the verge of being empty of fruit and flavor, this shows no varietal character whatsoever. Green, leafy, herbal and earthy flavors abound.
Thin, awkward and excessively herbal, this sour wine seems barely ripe.
Thin, bright and easy-going, this food friendly Montepulciano offers immediate tones of cherry and blackberry followed by a mild and gentle mouthfeel.
Thin, crisp and short on the palate, this bright expression of Cortese offers a focused bouquet with tones of white flower, crushed stone and citrus. Try it with smoked salmon pâté on toasted bread.
Thin, dilute, with a minty, unripe character, and hard-as-nails tannins.
Thin, dry and harsh, with cola flavors that are so thin, all you can really detect is the heat of alcohol. If you're not fussy, it's a basic introduction to Pinot Noir.
Thin, informal and packed tight with crisp wild berry flavors, this bright Valpolicella will slice through fatty or cheesy dishes. In the mouth, it shows an easy, no-fuss approach with a citrus twist on the fade.
Thin, simple and bright, this easy sparkling Prosecco Superiore opens with citrus, peach and white flower. Although the bottle does not specify the style, it feels like a Brut expression with very little residual sugar.
Thin, sour and hard, this has simple cranberry fruit, with stem and earth flavors.
Thin, tannic and earthy, with an odd plastic, Band-aid flavor in the finish.
Thin, with acidic cherry flavors and a touch of oak. Saved by dryness and a nice Pinot silkiness.
Thin, with lemon, lime and grapefruit flavors that already are starting to taste old and dried out.
Think Asti Spumante with this light, fresh, crisp, and delicious apéritif style wine. It has a lively palate and just a hint of candied perfume.
Think Crozes-Hermitage and you'll have a reasonable idea of what this wine is about: White pepper and cherry aromas and flavors, medium body without being overly rich or textured and a crisp, peppery finish. Drink it over the next couple of years with burgers and the like.
Think of a pink version of Beaujolais Nouveau. The grapy flavors light up this light-bodied, extroverted rosé even more than the almost fluorescent pink color. Very fresh, light and frothy and all those qualities seem right for it.
Think of Subsídio as a contribution rather than as a subsidy, says the producer—in this case a contribution to a meal. The wine is soft and fully ripe. It has generous tannins and black fruits. The rich wine, with its juicy aftertaste, is ready to drink.
Think of this wine as a tough, ornery relative who shows great depth once you get to know him. Leather, chocolate and prune notes mark the aromas and flavors, and the wine shows some alcoholic warmth and drying tannins. But the class shows through on the finish, which is long and richly textured. Give it at least another five years in the cellar.
Think Spanish Tempranillo, and this wine makes perfect sense. With violet aromas, it is soft, elegant with perfumed red berry fruits, wood and a dry core of tannins.
Thinly textured and light red in color, this Pinot is lean and very much in display of rustic, earthy aromas and flavors.
Thinly textured and lightly spiced, this wine shows an earthy forest-floor character with spikes of baking spice and black tea. The subtext is defined by juicy huckleberry.
Thinner and more traditional in style and appearance, this Riserva has nice balsam- and almond-like intensity. These qualities make it a perfect companion to pork with glazed onions or vegetables au gratin. It's a bit thorny and nervous in the mouth—qualities that probably won't be appreciated by those seeking soft, dense flavors.
Third in Three Brothers' series of four Rieslings, this bottling is accurately labeled as semi-sweet, although certainly sweeter than the 1st Degree. There's a consistency through the series with a savory nose of anise, fennel and petroleum. The mouth is full of ripe fruit—this time juicy honeydew and tangerines—and a hint of jasmine tea that adds astringency to the finish.
Thirst-quenching, lean and tangy, it would make a good match with shucked oysters. It shows lemon and green apple aromas, plus fresh and crisp citrus flavors. Medium in body, the texture is pleasantly lean while the finish is refreshing.
Thirteen years on, this is still not remotely mature. It is a major wine, with its still-tight, vibrant acidity and wonderful piercing grapefruit flavors. The acidity of the vintage is all there, but the strength of this Champagne is that the acidity is finely balanced with minerality and fruit.
Thirty bucks may seem like a lot for an entry-level Riesling, but this is an exemplary example. Aromas of wet stones, moss and spring flowers are mouthwatering, and then are followed by a complex array of nonfruity flavors, like stones and greens carried along by a mouthfeel that's light as a feather. Tart pineapple emerges on the long finish. Drink anytime over the next 10 years.
This '04 is off a beat from the '03, showing a tiredness that may be a result of the heat. It's soft, with candied blackberry and cherry flavors that finish dry, and is not ageworthy.
This '05 is rich and firm in tannins, with black currant, orange rind, grilled meat bone, licorice and dry chocolate flavors that have a powerful edge of crushed black peppercorn. Wonderful and elegant now, it should develop for the next six years.
This '06 is the winery's regular bottling, not the reserve, and Chard lovers will find it a little lacking in richness. Still, it's a dry, crisp, elegantly structured wine, with mineral-infused pear and pineapple flavors.
This '06 Zin is as spicy and fruity as you could desire, with masses of currants, cocoa, orange peel, licorice and pepper. But the tannin-acid balance is great, giving it a wonderful structure. Best now for youthful exuberance.
This '07 is a bit tired already, with a muted nose offering up subtle hints of strawberry hull and peach fuzz. The mouth offers a bit more by way of red currant, rhubarb and limey citrus notes. The finish, though a bit tart, is crisp and clean.
This  Alvarinho, grown in the southern part of the Vinho Verde region, has richness as well as typical peach and pear flavors. The acidity comes through with its citrus edge to give a crisp aftertaste to a ripe-fruit flavored wine.
This  blend of Cab, Sangiovese and Merlot has a fruity, almost sweet nose that recalls almond paste or Amaretto, with tones of blueberry and raspberry in the background. It's a fruitier, more immediate wine with pretty renderings of oak and toasted nut in the background. It's also clean and elegant with good staying power.
This  boasts a brilliant ruby color and a very beautiful appearance that is enhanced by its large aromatic offering. Blueberry, raspberry and cherry are backed by roasted nut and spice tones that are generous without being overwhelming. The wine ends with bright fruit flavors and a long finish and can be paired with red meat or game dishes.
This  dense, impenetrable Sangiovese has wild blueberry backed by a creamy, almost milky, structure. It is soft and lush with round tannins and lingering spice notes on the finale.
This  Pinot Noir has deep flavors of cherry and persimmon, plus a lush application of sweet oak. It has a sandpaper-like mouthfeel, and it might benefit from a few years in a cellar. Otherwise, decant it for a couple hours before serving.
This $13 wine is quite fine, deep in color with a rich, flinty nose. It's big and full with drops of honey throughout and a layer of acidity on the finish. Modest in alcohol too.
This (mainly) Sangiovese does have a small Syrah component that explains its thicker texture and tighter tannins. The wine also seems on the ripe side with aromas that recall berry preserves and strawberry backed by almond paste and tobacco.
This 1,000-acre estate with 140 acres of vines is close to Bordeaux and still family owned. With bitter chocolate flavor lying over the fruit, this needs some aging before it can properly integrate. Dark tannins and spice show at the end, along with juicy black-currant fruit. Drink from 2018.
This 10-acre estate dates from the 16th century. Today, it has produced a solidly structured wine with firm tannins and a dense textured character. The black fruits are firm with considerable intensity and backed with spice and acidity. Drink from 2021.
This 10-acre vineyard in the Carreau portfolio is surrounded by a stone wall (which is unusual for Bordeaux). The wine with its firm tannins is still very young. But with a structure and with balanced fruitiness it will develop well. There is plenty of fine, juicy acidity at the end. Drink from 2019.
This 10-year-old wine from a hot vintage is soft and plump but has gaps in its fiber. The mouth is tannic around the edges but lacks stuffing, while flavors of plum and berry run jammy and heavy. A hollow finish with prune flavors and dry tannins is the final act.
This 100-percent varietal wine is balanced and textural, with compact, spicy fruit. The barrel treatment is superb, adding cinnamon, spice and chocolate in wave after wave of lush flavor. It just keeps on coming; what a finish!
This 100% Aglianico opens with aromas of blue flower, mature red berry and a whiff of coffee. The easy-drinking palate has mellow tannins that frame dense black cherry and a hint of black spice.
This 100% Albariño from Ribeiro shows light orange blossom aromas. It's chunky and almost chewy, with lightly pithy citrus flavors and roundness to the palate. Finishes a touch pithy and bitter, with white pepper notes. May already be starting to fade; drink right away.
This 100% Alvarinho comes from the grape's heartland in the north of the Vinho Verde region. It is crisp while also having concentrated green and citrus fruits, a rich mineral texture and layers of beautifully refreshing acidity. Drink this wine from 2018.
This 100% Assyrtiko Retsina shows the versatility of this variety and will challenge the modern wine drinker's perception of the traditional pour. Intense aromas of lime and lemon mingle with a spin of crushed thyme, honey and vanilla. On the palate, vibrant fruit and a flinty minerality prevail. The wine finishes long and clean. Pair with fatty fish like lobster or fried sardines.
This 100% Cab Franc shows the lush, sweet cherry flavors you expect from the variety, along with with soft, luxurious tannins. It's also very oaky. The bottom line is a gentle, fruity wine to drink now.
This 100% Cab is a big, rich wine, and while its power is considerable, it lacks subtlety. There's no question about the intensity of blackberries, cherries and spicy persimmons, unrivaled anywhere in the world. Yet ripeness isn't everything. Hard to see this explosion of fruit going anywhere, so drink soon.
This 100% Cab shows all the hallmarks of an ageable wine. But it's beautiful now for the complexity of the tannins and the elegant integration of blackberry and black currant fruit with oak. A dramatic, impressive wine that shows you don't have to spend a lot of money for a terrific California Cab. Now–2012.
This 100% Cab shows Oakville's firm tannins, balanced acids and dryness, as well as its black currant and cassis flavors, in a wine of great elegance and sophistication. It doesn't seem like an ager, but it sure is deliciously fancy to drink over the next few years with your favorite Cabernet-friendly fare.
This 100% Cab wants some time in the cellar. Right now, it's fresh and powerful in black cherries, currants, licorice, mocha and sweet toasty oak, with firm tannins and a streak of citrusy acidity. A masculine wine, brooding and aloof, it needs at least 6–8 years in a good cellar to begin to come around.
This 100% Cab will strike some cult Cabernet addicts as old-fashioned. It's  bone dry and firm in tannins, with an herb and olive tapenade taste to the riper currants and blackberries. Virtually guaranteed to age, this elegant young wine should be best between 2010 and 2016.
This 100% Cabernet's dark, saturated color testifies to its extracted ripeness and richness. It's a gigantic wine, buried at the moment under smoky oak, but tremendous underneath in blackberry, cherry, currant, sweet herb, violet and cured meat flavors. A big success even in this vintage. Now, with decanting, and through 2019.
This 100% Cabernet conveys aromas of raw lumber. Nonetheless, the fruit is ripe and round, with full flavors of dark berry and cassis. Tannins are a bit rough and rustic, but pair this with a smoky, grilled beef and you'll be quite pleased.
This 100% Cabernet deserves its reserve status. Compared to the regular 2011, it's richer, with a smoothly tannic mouthfeel framing blackberry, black currant and cedar flavors. It will hold in the bottle until 2018, but there's no reason not to pop the cork now.
This 100% Cabernet Franc bottling hails from Weinbau and Firethorn vineyards, both located in the Columbia Valley. It leads with bay leaf, tobacco, hickory, bittersweet chocolate and anise aromas. A palate that holds nothing back follows: big, bold dark fruit flavors supported by chewy tannins. An absolute delight.
This 100% Cabernet Franc is dedicated to the late brother of Marilisa Allegrini (co-owner of the 110-acre estate). This is a top-notch wine, with succulence, intensity and outstanding wood integration. The spice, chocolate, campfire and leather notes blend seamlessly. In the mouth, the wine is vibrant and long-lasting, with chocolate notes on the finish.
This 100% Cabernet Franc shows the high alcohol, full body and concentrated power expected from a Rock Wall bottling. It's dry with fuzzy tannins, and it has rich, complex flavors of cherry, red licorice, Canadian bacon, anise and crushed peppercorn. Decant it for a few hours, and enjoy it now with a steak.
This 100% Cabernet has a very strong flavor. It's almost assaultive in blackberries and black currants that are sweet and jammy, while oak adds even sweeter notes of caramel and butterscotch. The result is somewhat awkward, too much of a good thing. Seems like it needs time to integrate and resolve contradictions. Try after 2013.
This 100% Cabernet has scents of ripe black-skinned fruit, aromatic herb, new leather, baking spice and a balsamic note. The round savory palate offers black currant, stewed prune, herb, clove and a hint of star anise alongside polished, fine-grained tannins. Drink over the next several years.
This 100% Cabernet is a blend of the winery's S.L.V. and Fay vineyards, and one of the most famous bottlings in Napa Valley. But the 2010 simply is not in the same league of past bottlings. It's pleasant with rich blackberry, cherry, cocoa and new oak flavors, all wrapped up with fine tannins. But it doesn't deliver that "wow!" factor, especially at this price, and it doesn't seem particularly ageworthy. Blame it on the erratic vintage. Drink now–2015.
This 100% Cabernet is a charming wine. It's dry and balanced in tannins and acidity, with tasty cherry jam, red currant, rosehip tea and cedar flavors that are drinking well now.
This 100% Cabernet is a good wine, rich in blackberry, black currant and new oak flavors, and the tannins show that famous Stags Leap “iron fist in a velvet glove” quality. It seems a little hollow in the midpalate, reminiscent of the 2006 and 2007 vintages. Drink now–2017.
This 100% Cabernet is delicious, but it's a shadow of what this winery used to be, and shows little Stags Leap character. Made to appeal to the popular style of softness, sweet fruit and oakiness, it has rich flavors of blackberry jam and buttered toast. Drink now.
This 100% Cabernet is firm in tannins and concentrated with fruit. Flavors of blackberries and black currants have a mineral edge, while new French oak brings sweet, toasty caramel notes. As luscious as it is now, you might want to give it six years of additional age.
This 100% Cabernet is so approachable now. The palate offers waves of ripe blackberries, cherries, cassis and mocha, touched with oak and wrapped in firm tannins. The grapes were grown in the new Coombsville appellation of the valley.
This 100% Cabernet is so rich with blackberries, black currants and oak, you might be tempted to drink it now. Don't. It's a wine that will develop over many years. The tannins are thick and structured, and the acidity balanced. Begin drinking this beauty in 2018.
This 100% Cabernet is still too hard in tannins and acids, both which emphasize the wine's rasping dryness. There's a good core of black currants that might emerge after a long time in the cellar. Perhapstash it away until 2024 and see what happens.
This 100% Cabernet is tannic, acidic and dry, yet remarkably fruity as well. It shows a classic cool-climate Napa structure, with blackberry, currant and oak flavors. It's not yet ready to drink, so give it at least six years in the cellar, and possibly far longer.
This 100% Cabernet is the winery's best amongst their new releases. It's rich and ripe with blackberries and cherries, along with lots of new French oak. It's also very tannic, but the wine isn't likely to improve in the long haul, so enjoy it now and over the next few years.
This 100% Cabernet is too sweet, tasting like a raspberry, mocha and caramel Starbucks drink. It's the poster child for overextracted, overoaked, high alcohol California Cabernet.
This 100% Cabernet is very dry, with hard tannins housing blackberry, plum, raisin and cedar flavors. It could develop bottle complexity over the years, but at this price, it's an expensive risk.
This 100% Cabernet is very rich in blackberries and black currants, with a thick coating of hard tannins. It's bone dry, with crunchy acidity, but not particularly drinkable now. Age until at least 2022 to let it begin to throw some sediment and soften up.
This 100% Cabernet Sauvignon from Jacopo Biondi Santi's Maremma estate is open-knit and sweet. Some creamy oak and loads of red raspberry make for an extremely cheerful wine, but one that doesn't have the tight grip and structure generally associated with varietal Cabernet.
This 100% Cabernet Sauvignon from near Montalcino shows plenty of youthful character. It has deep earth, tobacco and tar notes on a black-fruit nose, expansive cassis and blackberry flavors, and a tight, structured mouthfeel that should relax if given the three or so years it deserves. Very New World in style.
This 100% Cabernet Sauvignon hails from a three-acre block of the winery's estate. Muted somewhat in terms of fruit, it offers instead ample amounts of smoky oak and herb, the tannins firm and generous.
This 100% Cabernet Sauvignon has massive waves of blackberry, black currant and chocolate flavors that take over the palate, plus a sweet note of toast from the oak. It's very tannic, which gives the mouthfeel an astringent hardness, so try giving it 6–8 years in a cellar, and it may even show well in 12–15 years.
This 100% Cabernet Sauvignon is a best barrels selection. It's the densest, most tannic of David Arthur's current releases, a massive wine stuffed with black currants, blackberries, anise, tobacco and smoky new oak. Best of all, it's dry, dry, dry. Fine now, if you're into young wines, but should age well in a good cellar for many years.
This 100% Cabernet Sauvignon is brooding in dried sage, cedar and pencil shavings, the fruit black and ripe. Oaky and sanguine, it has a girth to it. Sprinkles of cinnamon and clove peak on the finish.
This 100% Cabernet Sauvignon is clean and almost delicate, with cranberry fruit, red licorice, dry leaves and drying tannins. It fades rather quickly, but would make a nice companion to a simple skirt steak.
This 100% Cabernet Sauvignon is distinct in herb and peppercorn, the red fruit warm and juicy. Layered and soft, it's approachable and ready to enjoy now.
This 100% Cabernet Sauvignon is garnet colored with a violet rim. It has aromas of pomegranate, dried black cherry and freshly ground black pepper. It's well structured, with fine tannins and flavors of ripe cherry, tart cranberry and juicy pomegranate.
This 100% Cabernet Sauvignon is pushing 15% alcohol, but does not descend into Pruneville; the fruit is super ripe, slightly sweet, open and luscious, with slightly candied flavors. Cherry pie and chocolate-covered strawberries come to mind, but the acids support both fruit and barrel and keep the wine lively and inviting.
This 100% Cabernet Sauvignon is so rich and decadent, with milk chocolate, blackberry and new French oak flavors. Made by celebrity winemaker Philippe Melka, it's soft and approacheable on the palate and widely appealing. Your best bet is to drink up now.
This 100% Cabernet Sauvignon is very strong in blackberries, black currants and cedar. It's also quite tannic. Clearly a rich, well-grown wine, but marked by immaturity, with unintegrated sweet fruit and oak flavors. Needs a good six years to start to knit together.
This 100% Cabernet Sauvignon sees 20 months in 100% French oak, half of it new. This wine has lovely cassis and red cranberry notes at its core, while accents of earth, leather, oak and cedar give it a classic feel. Sizable, dry tannins should integrate with the bright fruit and minerality over time, through 2020.
This 100% Cabernet Sauvignon smells of cassis, underbrush and vanilla. It's easygoing and made to be enjoyed young, its black currant, licorice and cinnamon flavors smoothed with round tannins.
This 100% Cabernet Sauvignon was aged for 26 months in 50% new French oak. The mouthfeel is soft and luxurious. This wine was bottled only in magnums, and it's gorgeous and delicious, with classic blackberry, cherry, currant and dark chocolate flavors. Despite its full body, the wine has an elegant silkiness that's light and feathery. This is clearly the greatest Cabernet Clos du Val has ever produced. Drink now–2026.
This 100% Cabernet Sauvignon was grown in the well-known Beckstoffer Georges III Vineyard. It's at a funny stage of development, with primary cherry and blackberry fruit starting to fade, while sage, dill, green olive and dried fruit notes are emerging. The tannins remain robust, while the acidity is just about perfect for Napa Valley. Awkward now, but with a promising future, it should emerge from the doldrums after 2017.
This 100% Cabernet Sauvignon, sourced from one of Washington's most iconic vineyards, is aromatically appealing with barrel notes of toast, chocolate, and spice alongside earth and dark cherry. It's wound up at present with tart acids and tightly coiled tannins, showing impeccable restraint and elegance.
This 100% Cabernet shows a ripeness level that few Cabs in the world are able to achieve. It's awesomely rich in blackberry, blueberry and cherry jam, cassis liqueur and mocha flavors, with new oak influences. Drink it over the next four years.
This 100% Cabernet shows its pedigree in the refinement of its tannins and dryness, despite lush blackberry and cherry, currant, plum and oak flavors. It's not really drinkable now because the tannins are so strong, locking the mouth down in puckery astringency. Will it age? The outcome is unclear, but the fruit doesn't seem intense enough to outlast the tannins.
This 100% Cabernet shows the deeply concentrated fruit and powerful yet refined tannins of Mount Veeder. It's packed with black-berries and black currants, with plenty of new French oak. Flashy, but needs time. Should easily unfold over the next 8–9 years.
This 100% Cabernet spent nearly two years in 100% new French oak. As a result, it's enormously oaky in youth. You can barely smell or taste anything beyond toothpicks. But the wine is still young and very tannic, and with a massive core of blackberries, cherries and dark chocolate, it's a ticking time bomb, just waiting to explode. Hold for at least six years and see what happens.
This 100% Cabernet sure is oaky, but the butterscotch, toast and caramel flavors blend in seamlessly with the fruit, which is of gargantuan proportions. It's intense in mountain-concentrated blackberries, black currants and crème de cassis, with a complex note of green olives and mint. Just at the beginning of a long life, it will develop in the bottle for at least 10 more years.
This 100% Cabernet tastes way too oaky. Vanilla cream and caramel dominate the blackberries and black currants, giving it a woody sweetness. The question is, will it age out? The classic answer is that a wine that tastes unbalanced when young most likely always will.
This 100% Cabernet was aged in new French oak. That potent combo gives it an intensity of black currants and sweet buttered toast. The tannins are hard and the alcohol level is high. It's a bit predictable in the modern style, but delicious.
This 100% Cabernet was grown in a Calistoga vineyard. It was aged in 40% new oak. At the age of 3½ years, it's still quite tannic, even a bit rustic, with zippy acidity and fresh, jammy blackberry and black cherry flavors. Hard to say where it's going, but try aging it for 5–6 years and see what happens.
This 100% Cabernet, from the iconic Klipsun vineyard, has been sourced from the original 1989 planting since the first crop, making Seven Hills Klipsun's longest standing customer. This offers deep cassis, mineral, and earth flavors, powerful and dense. The Seven Hills style, ordinarily restrained and elegant, suits this vineyard especially well, as it reins in the tendency of Klipsun fruit to go over the top, and become too tannic. This is muscular and deep, but proportionate and detailed.
This 100% Cabernet, made solidly in the modern style of soft ripeness and considerable alcohol, is flamboyant in milk chocolate, blackberry jam and smoky oak flavors. For all the apparent sweetness, it finishes thoroughly dry and classy. Drink over the next 2–3 years.
This 100% Carignan is a great expression of what the grape can do all by itself without any blending buddies. Red cherry and plum mingle with garrigue herbs and a touch of vanilla on the nose. Soft tannins and vibrant acidity lay out the approachable structure, with a lingering finish accented by sweet spice.
This 100% Chardonnay features aromas of roasted nuts, dill, and toasted bread crust. The palate delivers ripe Golden Delicous apple, lemon zest, vanilla and hazelnut alongside persistent bubbles and sharp acidity.
This 100% Chardonnay is off dry, with honey, orange, vanilla and yeast flavors. The bubbles are scoury and clean. Drink up.
This 100% Chardonnay méthode Champenoise sparkler shows aromas of golden apple and yellow pear studded with cherry blossoms. The orchard fruits follow through to a rounded palate, housing medium-beaded bubbles and ample weight. A lemon pastry note adds welcome complexity to the finish.
This 100% Chardonnay MCC leads with rich, toasty notes of brioche, baked apple and soft nuttiness. The palate is round and full, with brisk carbonation but a fine mousse, and flavors of Honeycomb cereal and lime zest. Enjoy now.
This 100% Chardonnay, from Antinori's Castello della Sala estate, opens with aromas of Golden Delicious apples, vanilla and a whiff of oak. The palate delivers creamy apple and juicy lemon flavors, with notes of well-integrated oak. Despite the richness, it's also elegant and fresh.
This 100% Chenin Blanc is a beautiful exaple of what the variety can express: soft florals loaded with garrigue notes alongside tropical fruit aromas of mango, guava and pineapple. It's vibrant in the mouth, with moderate acidity and a lifting backbone of lemon verbena. The finish lingers gracefully, and overall the wine is ripe and attractive without being sweet or cloying.
This 100% Cortese wine has a slight fizz and an almost imperceptibly faint touch of sweetness. Hay and herb aromas open to grapy flavors accented by smoky notes. A crisp mouthfeel and classic Gavi almond, lime and smoke notes close this pleaser.
This 100% Dijon-clone bottling offers a bold mix of peach, banana and pineapple. It's fruit-driven from top to bottom, with supporting acids to keep it fresh and invigorating.
This 100% estate-grown Cabernet carries some of the identifying aromas of the Rocks, a part of Walla Walla where vineyards are planted on a dry river bed. Hints of earth, clay and chocolate make a lively introduction to a wine loaded with cherry and currant fruit flavors. The wine spent 20 months in French oak, but the barrel scents and flavors are handled lightly; the fruit is the star of this show. A fine debut.
This 100% estate-grown Merlot opens with meaty aromas of plum and black cherry. There is a pleasant, roasted character to the flavors, with nutmeg and cinnamon spice. Still youthful and tight, this breathes open into a supple wine with a finishing streak of pencil lead.
This 100% estate-grown Syrah remains obstinately hard and tight, with a strongly tannic streak. Tangy and concentrated fruit flavors include boysenberry and loganberry jam, with a streak of graphite and stone. Give it a lot of breathing time—decanting would be best.
This 100% expression of Corvina offers pointed aromas of red apple skin, cola, almond Amaretto and Indian spice. It's an easy-drinking, ruby-colored wine with fresh acidity that could stand up to creamy pasta dishes.
This 100% Feteasca Alba has aromas of tropical fruits and lemongrass. It is medium bodied with good minerality and flavors of apple, mango, grapefruit and pear.
This 100% Feteasca Neagra has aromas of fresh strawberry and red plum. It is soft on entry into the mouth and has flavors of dried cherries, cloves and prunes.
This 100% Furmint has aromas of white flowers, green apple, pear and dried apricot, with flavors of freshly sliced pear and apricot jam. The finish is crisp and clean, inviting you in for another sip.
This 100% Furmint has delightful aromas of vanilla, honeycomb and honeydew melon. It's creamy and elegant in the mouth with flavors of lemon curd and Key Lime pie.
This 100% Furmint offers scents reminiscent of yellow peach, vanilla and caramelized pineapple upside-down cake. In the mouth, there are bright flavors of green apple and gooseberry.
This 100% Grenache cuvée displays charming and complex aromas of garrigue and ripe cherries and raspberries. It's lush and creamy in texture despite being vinified and aged in concrete. It's a touch warm on the finish, but delicious nonetheless. Drink now–2020.
This 100% Grenache is young and grapy, flavorful and forward. This has more muscle and depth than might be expected from such young vines. There is a strong streak of grapefruit/ pineapple citrus that elevates and adds some nervous energy to the finish.
This 100% Grenache pink wine kicks off with a fairly light nose that shyly presents steely aromas of lemon wedge. There is a firm structure to the sip, where pink grapefruit and other citrus elements ride a chalky structure. Texture is key here.
This 100% Grenache was aged in neutral French oak. It's dry in style, but rich, with flavors of raspberries, strawberries, cherries and toast. An edge of acidity adds verve.
This 100% Insolia opens with a bright golden color and tight aromas of apricot, candied fruit, lemon mousse and pear. It shows nice intensity and a bright note of bitter almond on the close.
This 100% Kekfrankos has characteristic aromas of red raspberry, pomegranate, green pepper and forest floor. In the mouth there are flavors of dried cranberry, tart cherry and a touch of jalapeño pepper. Tannins are soft and the finish is pleasantly acidic.
This 100% Lagrein boasts alluring aromas of blackberry, tilled earth and a whiff of baking spice. The ripe luscious palate doles out black plum, cassis, star anise and a note of ground pepper alongside supple tannins. It will offer fine sipping over the next few years. Drink through 2020.
This 100% Lagrein offers aromas of cassis, leather and baking spice. The robust palate delivers blackberry, vanilla and a sprinkling of cocoa alongside ripe firm tannins. Drink through 2020.
This 100% Lagrein offers aromas of dark-skinned berries, violets and baking spices. The bright palate delivers ripe black cherries and nutmeg alongside velvety tannins. Enjoy soon.
This 100% Lagrein opens with aromas of black-skinned berries, baking spices and licorice. The medium-bodied concentrated palate delivers black plums, mocha and clove alongside firm tannins and fresh acidity. Drink through 2019.
This 100% Lagrein opens with aromas of blackberry and exotic spice. The straightforward, juicy palate delivers black cherry and a hint of cocoa framed in smooth tannins. Enjoy soon.
This 100% Lagrein opens with aromas of ripe dark berry and a whiff of brown spice. The savory palate delivers blackberry, white pepper and clove alongside lively acidity and firm velvety tannins.
This 100% Lagrein, opens with aromas of blueberry, nutmeg and a balsamic note. The juicy balanced palate delivers cassis, black cherry and vanilla alongside fine-grained tannins. Drink through 2019.
This 100% Malbec from Hervè Lhuillier's young 2.5-acre parcel is a spicy ripe wine that reflects the warmth of the vintage. Great tannins and bold fruitiness are well blended for a wine that has good potential. Drink from 2019.
This 100% Malbec rosé brings out a charming side to this sometimes tough grape. The bone-dry wine is fruity, deliciously crisp and with intense red fruitiness. Named after the owner's daughter, Julie Perrin, it comes from young vines. The wine is very ready to drink.
This 100% Malbec rosé comes from vineyards in Cahors however only red wine only can be labeled under the appellation. It has just a hint of the tannins of the grape but is just as much about red currant and berry fruitiness. The wine should be drunk now.
This 100% Mavroudi, a regional red wine of Thrace, has an expressive, red-fruit nose with warm hints of vanilla and smoky spice. Grown in northeastern Greece on an ancient site overlooking the Aegean Sea, this is smooth and velvety with rich, spicy flavors and a lingering finish. Its texture and complexity lends it to pairings with more opulent dishes like rack of lamb and beef stew, but alternately, consider its Mediterranean roots and sip alongside a plate of spicy black olives or a Greek salad.
This 100% Merlot could be mistaken at first for Cabernet, so structured and bold it initially appears. Cassis, blackberry, spicy clove and pepper combine effortlessly against a layered concentration of body and weight, finding structure along the way. Drink now through 2021.
This 100% Merlot from a small experimental vineyard is solid, firm and still young. It has a dense structure of tannins and wood aging, showing bitter coffee flavors and an austere character after 14 months in new French oak. It will likely remain a tough proposition.
This 100% Merlot from the Entre-deux-Mers, made in the style of a grand cru, is rich, spicy and full of superripe blackberry flavors. From low yielding, high density vines, it is big and concentrated, with hints of wood under the weight of the fruit.
This 100% Merlot has elevated qualities of complexity. It's dry and quite tannic, with raspberry, cherry, licorice, herb and sandalwood flavors that finish with a rich spiciness. Drink now–2016.
This 100% Merlot has high-toned aromas of worn leather and undergrowth, dark cherry and exotic spices, which lead onto the lithe, medium-bodied palate. Fine, chalky tannins and bright acids give this wine some footing, and the subtle finish comes with an herbal edge.
This 100% Merlot is firm, dry and structured. Although the fruit is there, it has been submerged by tannins. Give it a few months for the ripe berry flavors to come through. Drink from 2016.
This 100% Merlot is fruit forward in cherry pie and chocolate flavors, it's hard to resist drinking it now. But it's also quite tannic. The overall depth and balance strongly suggest that it will hold, and possibly develop, over the next four years.
This 100% Merlot is full bodied and juicy, and it offers a sappy red-berry flavor. There's a nice dash of spice, and it demonstrates good balance overall. It needs an hour or so of airing before it really opens up.
This 100% Merlot is juicy in black cherry and plum flavors, followed by outbursts of dusty tannin that provide just enough grip. The savory cinnamon and clove aspects are backed by toasty oak, a silky texture and plenty of acidity.
This 100% Merlot is soft and fleshy, with a raw meat note to the cherry, violet and smoky vanilla flavors. Feels considerably lighter than a Cab, but still important. Good with roast prime rib, which Cabernet would swamp.
This 100% Merlot is sourced from Sagemoor Farms' Bacchus and Dionysus vineyards. For the first time, there is no Cabernet Franc in the blend. Richly fruity, with loads of cherry, raspberry compote and black currant flavors, this melds in grace notes of chocolate and caramel, seamlessly. Thick and flat-out luscious, yet structured with a tannic spine that gives definition and focus all the way through.
This 100% Merlot offers a lot of heat around its otherwise approachable lift of soft, smooth tannins and reasonable oak. Sage, cedar and tobacco provide a weedy aspect to the wine, offset by plenty of ripe blackberry and cherry.
This 100% Merlot opens with delicate aromas of black currant, tilled earth and a whiff of vanilla. The ripe palate offers black-skinned berries, pipe tobacco and hints of toast alongside assertive tannins. Drink through 2020.
This 100% Merlot opens with enticing aromas of wild mint, blackberries, blue flowers and allspice. The firm palate doles out black currant, fleshy plum, tobacco, clove and licorice alongside velvety tannins. It's savory and balanced but drink sooner rather than later to capture the juicy fruit.
This 100% Merlot produced by the Glemet family has spice and layers of wood-aging flavors that are still dominating the fruit. That fruit is there, waiting, with hints of red berry and black-currant flavors. Drink from 2019.
This 100% Merlot was—intriguingly—aged for three months on Chardonnay lees. It has notes of herbs, cherries and green vegetables. It has an appealing, broad texture, finishing on a bitter note.
This 100% Merlot wine from 30-year-old vines is one of the producer's limited productions. The wine is superrich in the plump, generous style. Its black-plum fruits give it the weight and ripeness as well as the smooth texture. There is a bite of pepper from the alcohol that spoils the opulent full aftertaste. Drink from 2018.
This 100% Mourvèdre rosé is rusty pink in color and offers inviting red plum and poached strawberry notes. There is a dollop of yeasty acidity on the palate and an iron earthiness that complements its plum and strawberry fruit.
This 100% Nebbiolo opens with classic varietal aromas of dried rose petal, underbrush and balsam. The savory palate delivers red raspberry, sour cherry and baking spice flavors, with polished tannins and fresh acidity. Drink now–2021.
This 100% Nero d'Avola has blue flower, black-skinned berry and Mediterranean scrub aromas. It's easygoing and juicy, offering black cherry and white pepper flavors alongside round tannins. Enjoy soon.
This 100% Nero d'Avola opens with aromas of ripe black plum and tilled soil. The juicy palate offers ripe black cherry and blackberry, lightly accented with hints of white pepper. Enjoy soon.
This 100% of Merlot from Tuscany opens with aromas of prune and raisin that recall uve passite or dried grapes. The palate offers concentrated fig, raisin and mocha and you'll also detect the warmth of evident alcohol. The overall lack of freshness makes this appear clunky and evolved.
This 100% old-vine Cinsault preserves the vineyard's earthiness in a unique wine aged in neutral French oak. It's light and bright, tasting of savory rhubarb, with soft layers of spice and a lingering, easy finish.
This 100% Petit Verdot introduces itself with rich, extracted fruit, in the way of blackberry and blueberry jam and sweet red currants. Juicy fruit and ample doses of new French oak lend a spicy sweetness, yet the finish is thoroughly dry. With big, hard tannins, it's a wine to cellar for three or four years, but not much longer.
This 100% Petite Sirah is very, very sweet. When the palate experiences this much concentrated brown sugar and caramel, it exults. The problem is that sweetness is pretty much all there is. You'll find blackberry jam and chocolate.
This 100% Petite Sirah showcases the variety's tannins, full body and fruity concentration, with waves of blackberry and blueberry jam, cherry pie, cbocolate and new oak flavors. It's too soft to develop in the bottle, but will be lovely over the next year with rich stews and roasts.
This 100% Pinot Grigio opens with aromas of lemon, green apple and white peach that carry over to the juicy palate along with an almond note. Bright acidity gives it a refreshing finish.
This 100% Pinot Gris is sourced from The Benches vineyard in the Horse Heaven Hills. It's fruity, offering notes of apple, mandarin orange and flowers. It drinks dry and is broad in feel, finishing a bit short.
This 100% Pinot Gris wine has a light-pink color. With its soft ripe red-berry fruitiness it is crisp and clean. There is a touch of spice from these pale-pink-skinned grapes which are more often used to make white wine.
This 100% Pinot Nero offers aromas of wild red berry, bread crust and a whiff of light spice. The crisp, linear palate doles out crunchy cherry, strawberry, vanilla, tangerine zest and a hint of hazelnut. An elegant perlage lends finesse.
This 100% Pinot Nero offers enticing aromas of fragrant blue flower, wild red berry and a whiff of baking spice. The sleek savory palate delivers raspberry, green tea, graphite and a white pepper note. Fresh acidity and firm but refined tannins provide balance. Enjoy soon.
This 100% Pinot Nero offers intense aromas of red berries and black currants. The elegant palate delivers raspberries, green tea and a hint of cinnamon alongside silky tannins and fresh acidity. Enjoy soon.
This 100% Pinot Nero opens with aromas of red berries, rose petals and a whiff of vanilla. The juicy linear palate offers red currants, vanilla and a hint of beets framed in polished tannins. Enjoy soon.
This 100% Pinot Nero opens with aromas of red currant, rose petal and a whiff of graphite. The savory palate offers strawberry and red cherry alongside smooth tannins. Enjoy soon.
This 100% Pinot Nero sparkler conveys varietal aromas of rose petal and red berry. On the palate, crushed raspberry notes back up ripe red apple alongside brisk acidity and a lively perlage. A nutty sensation marks the close.
This 100% Pinot Noir is full-bodied and rich, with raspberry, cherry, yeast, toast and vanilla flavors that finish sweet and honeyed. The mouthfeel is soft and silky. Lovely for drinking now, as a toast or just Sunday brunch.
This 100% Pinot Noir rosé is ripe and full of red fruit, with a touch of caramel. It shows an attractive streak of acidity on the finish.
This 100% Pinot Noir rosé, produced in the northern Burgundy village of Saint-Bris, is packed with fruit. It shows a light touch of red cherry fruit and plenty of bright acidity. Along with the citrus aftertaste, this is a refreshing apéritif wine.
This 100% Ribolla Gialla has aromas of green apple and apple cider. There's nice minerality in the mouth with flavors of apple pie, apple cider and a touch of creaminess. The finish is pleasantly bright.
This 100% Riesling shows just a touch of residual sugar, with flavors of light lemon, orange pekoe tea and candied papaya fruit. It has unusual body for a Riesling.
This 100% Sangiovese Chianti opens with iris, new leather and vanilla aromas. Structured and savory, the palate delivers black cherry, tobacco and licorice flavors, while chewy tannins lend structure. Enjoy through 2021.
This 100% Sangiovese from this Sierra Foothills Sangiovese specialist has a giant mouthfeel, full of plummy and earthy dark cherry and caramel molasses. As big as the wine is, the tannins are softened and the wine has a long finish. An excellent wine to pair with Italian sausage, risotto or so many other Italian-inspired meals.
This 100% Sangiovese has interesting aromatics, with a pine ester high note over the light strawberry-scented fruit. There is an earthy underpinning; overall a pleasant quaffer with a bit more heft than the winery's other reds.
This 100% Sangiovese leaves a lot to be desired. It's vegetal, with sweet and sour raspberry and vanilla flavors.
This 100% Sangiovese offers red-skinned berry and cooking spice aromas. The straightforward palate offers tart red cherry and wild strawberry fruit with a hint of underbrush and loose-knit tannins. Enjoy soon.
This 100% Sangiovese opens with aromas of dried black-skinned fruit, menthol, pressed flowers, allspice and leather. The palate offers dried black cherry, licorice, espresso and tobacco alongside tightly knit but refined tannins. Drink now.
This 100% Sangiovese opens with aromas of plum, wild berry, grilled herb and a menthol note. The structured palate offers ripe black cherry, mint and ground white pepper alongside firm, fine-grained tannins and fresh acidity. Drink 2016–2020.
This 100% Sangiovese opens with aromas of scorched earth, stewed prune and clove. The forward palate offers ripe black cherry, ground black pepper, anise and tobacco alongside assertive but fine-grained tannins. Reflecting the heat of the vintage, this is evolving quickly so drink sooner rather than later.
This 100% Sangiovese opens with aromas that recall coffee, scorched earth and toasted oak. The fleeting palate offers espresso, mocha and a green note of powdered sage alongside astringent tannins. The fruit has mostly dried out.
This 100% Sangiovese opens with pretty aromas of iris, violet, dark berry and a blend of cooking spices. On the palate, ground black pepper, anise and espresso accent a core of dried black cherry while tightly knit, assertive tannins provide backup. Drink 2017–2022.
This 100% Sangiovese opens with red-skinned berry and underbrush aromas. The easygoing palate evokes raspberry jam with a touch of cinnamon, framed by round tannins. Enjoy soon.
This 100% Sangiovese shows aromas of stewed prune, menthol, star anise and a whiff of coconut. The evolved palate shows raisin, dried black cherry and sweet vanilla. Wood tannins leave a somewhat astringent close.
This 100% Sangiovese wine offers black cherry and baking spice scents that carry over to the palate. It's fresh, accented by an earthy hint of new leather, and framed by supple tannins. Drink through 2020.
This 100% Sangiovese wine opens with fragrant blue flower and underbrush scents. Juicy red cherry fills out the palate, with clove and a ground pepper note. Enjoy soon.
This 100% Sauvignon Blanc aspires to the New Zealand style of crispness and dryness. It succeeds on both levels, with fruity, oaky flavors of lemons, limes and honeydew melons. There's a strong note of gooseberries that make the wine tread a careful balance between ripeness and greenness. It's ripe, but just barely.
This 100% Sauvignon Blanc dessert bottling is fermented in new French oak, and is aged one year on lees. Rich honey, peach and nectarine fruit could have rendered this wine too sweet and sloppy; instead, its light, gravelly texture keeps it from being too cloying. Honey, mustard grains and light talc on the nose, and a nutty, crème brulee-like finish add elegance where, again, candy could otherwise have reigned.
This 100% Sauvignon Blanc from Corinne Chevrier-Loriaud's tiny 2.5-acre vineyard is attractive and fruity. Fresh citrus is filled out with touches of juicy apricots, with an attractive tang of orange zest at the end. Drink now. This wine appeared in the 21st edition of the Japanese manga Les Gouttes de Dieu.
This 100% Sauvignon Blanc has a crisp background, with a mineral character that gives it a firm texture that needs to soften. It's perfumed, full in the mouth and will be better from 2016.
This 100% Sauvignon Blanc has just a touch of oak, which brings a subtle toastiness to the citrus, peach and green apple fruit flavors. It's bone dry, yet shows an exciting balance between green gooseberries and honey flavors.
This 100% Sauvignon Blanc has only neutral oak on it, which provides some softening to the briskly acidic flavors of grapefruits and limes. It's a savory wine, mouthwateringly dry.
This 100% Sauvignon Blanc is forward in citrus, floral, spice and honey flavors, brightened with crisp acidity. A little heavy and full bodied, this has a touch of green gooseberry that makes it exotic and New Zealand style.
This 100% Sauvignon Blanc is made in a ripe style, with refreshing acidity. The complex flavors range from tart gooseberries, limes and kumquats to golden mangoes, with lots of vanilla and sweet toast notes from the new oak.
This 100% Sauvignon Blanc isn't fully ripe yet it's dry and crisp, with a mouthwatering cleanness. There's an edge to the Meyer lemon, lime, green melon and vanilla flavors.
This 100% Sauvignon Blanc with six months in French oak is fresh with attractive fruitiness and light acidity. It has spice, a touch of toast and full yellow fruits. The aftertaste brings in a more citrus character that lets the wine finish with freshness. Drink now. Laurent Dubois is the family's ninth generation at this northern Gironde property.
This 100% Schiava opens with aromas of woodland berry, rose petal and a whiff of underbrush. The palate delivers dried cherry and a hint of forest floor alongside bright acidity and soft tannins.
This 100% stainless-steel-aged Sauvignon Blanc has a crisp, herbal mouthfeel, with a melon-like brightness. Just a touch of green pepper and jalapeño muddle the finish.
This 100% Syrah comes from a warmer part of the valley, and it's certainly ripe. Shows flashy blackberry, currant, teriyaki beef, olive tapenade, pepper, sweet caramelized oak and dusty spice flavors that are delicious and long-lasting. The tannins are soft but pronounced, suggesting the wine will develop over the next two to three years.
This 100% Syrah comes from four parcels of high-elevation sites across Sonoma, many of them otherwise single-vineyard designated by the winery. Here, the blending pays off in refined, gamy, sanguine undertones that evolve in the glass to meet mouthfilling black currant, fine-grain leather and white pepper. An acidic lift on the finish balances the wine's power.
This 100% Syrah conveys espresso, raw meat, flowers, chocolate and peppery spices. It's reserved in style with tart acids.
This 100% Syrah Duriense regional wine comes from a vineyard in the Douro Superior. It has dark tannins and the same mineral structure as a Douro wine made from Portuguese grapes. Black fruits are contrasted with immense acidity and tannins. The wine is still young, and will be best from 2018.
This 100% Syrah from sunny coastal Tuscany offers extreme softness and richness with chocolate, cherry liqueur, blueberry and smoked bacon fat. Pair this rich wine with game meat or stew.
This 100% Syrah hasn't even begun shedding its hard, dry tannins at the age of nearly seven years, and it probably never will. It's also overripe, with a porty finish.
This 100% Syrah is a bit tough and chewy on the finish, but also has lots of black-cherry fruit upfront and a suave, medium-bodied mouthfeel. Imported by Routas USA.
This 100% Syrah is a supple and juicy, fruit-laden wine, bursting with blackberry, black cherry and cassis fruit. It is dense enough to add layers of mineral and mocha. Tannins are powerful and smooth, with a hint of green stem and pepper.
This 100% Syrah is abundant in juicy blue and black fruit, with concentrated layers of meat and leather wrapped around its intense core. Ready to enjoy now, it's ripe yet balanced.
This 100% Syrah is aged 24 months in barrique and consequently opens with a solid wall of new wood that will require at least five years to integrate, but soft cherry nuances and delicate mineral shadings promise good things to those who wait.
This 100% Syrah is drinking so lush and opulent now, it's hard to see it developing any further. The fruit is from Coombsville vineyards, and the wine shows a brisk tannin-acid structure framing ripe flavors of cherries, currants, mocha and sweet new oak. Drink now–2016.
This 100% Syrah is rich and ripe in blackberry jam and new oak flavors. It's dry, with a fruity sweetness, and the tannins are strong but yielding. High alcohol gives it a hot feeling. Barbecue is your best bet.
This 100% Syrah is tight, young and sappy, and the tart fruit tastes of salmonberries and blueberries, with hints of mineral and flint. Call it a Euro style, with that sort of grip and detail. It rewards airtime and attention, yet still hints at a slightly green edge.
This 100% Syrah offers aromas of mature black currant, charred earth and a whiff of cedar. The palate delivers dried black cherries, clove, ground pepper and powdered sage alongside raspy tannins that leave a drying, astringent finish.
This 100% Syrah rosé is extremely pale in color and offers dainty aromas of pink peony, cherry, strawberry hull and barely ripe peach. The pristine palate offers more of the same, with additional hints of melon rind and peach skin that lend some bitterness and texture to the finish. Well balanced and refreshing; drink now.
This 100% Syrah shows intense blackberry, crème de cassis and plum sauce flavors, plus hints of charred bone and black pepper. It's dry, and the tannins are firm but supple. The alcohol is high, but it's balanced with the wine's fruit.
This 100% Syrah wine opens with ripe black-skinned fruit, roasted coffee, leather and cedar aromas. The full-bodied, concentrated palate offers dried blackberry, espresso, white pepper and star anise flavors, bolstered by ample, polished tannins. Enjoy through 2021.
This 100% Tamjanika from Serbia has gooseberry, mango and white flowers leading the nose. Following that, it is soft on entry with flavors of pronounced florality, white peach and yellow peach.
This 100% Tempranillo is soft and silky and vibrant in acidity, with pretty flavors of red cherries, raspberries and bacon. A nice wine to drink now with ham, sausage and similar salty, umami-rich fare.
This 100% Tempranillo was sourced from the Stonetree vineyard. It's soft on entry, with brambly red fruits, a wash of milk chocolate (from aging in 50% new oak) and a hint of leather.
This 100% Tempranillo will linger with you for a while, a real thinking wine that takes time to reveal its power. Properly tannic—have a hearty meal at the ready—the St. Amant is structurally sound and yet concentrated with sweet notes of toffee, vanilla and brown sugar on the finish, its dark fruit both subtle and ripe. From the foothills of Amador County on a relatively cool site, the wine is aged in both French and American oak (35% new).
This 100% Teran from Istria has aromas of blueberry, cherry, vanilla and a touch of dried Mediterranean herbs. It's full bodied in the mouth with flavors of black cherry, blueberry and tobacco leaf. The tannins are soft and rounded with a elegant finish.
This 100% Touriga Nacional comes from the government-owned estate in the north of Tejo. Named after the barn owl that is found in the woods, the wine is structured with dense tannins as well as concentrated black fruits. It is balanced with its fruit and structure already working well together, but it will need time. Drink from 2019.
This 100% Touriga Nacional wine is tight in character, with a lean and severe edge of tannins. It has considerable potential to round out, with ripe black currant and berry flavors. Drink after the tannins have softened, from 2017.
This 100% Traminer is light bodied and has aromas of pineapple, peach, kumquat and rose petal. It is soft and balanced in the mouth with flavors of peach, apricot and lychee.
This 100% varietal aged 22 months in French oak (22% new) needs time to open up. Once it does, it brings notes of dried herbs, dark coffee, cherry, plum and pencil eraser. It's elegant in style while showing good concentration to the chocolate and cherry flavors, supported by lightly chalky tannins.
This 100% varietal and barrel-fermented wine is a remarkable study in power and grace. Black cherry, cigar box and cedar bark flavors and an invitingly sweet sensation of tannin are supported by bright, lingering acidity and supple complexity.
This 100% varietal brings a fruit-forward profile of candied red currants, cranberry and spice. It has fresh, medium-bodied flavors, with the concentration a bit wanting.
This 100% varietal Cabernet Sauvignon shows cocoa, green herb and cherry notes, with a hint of volatility. It's medium bodied on the palate, with scratchy tannins.
This 100% varietal comes from StoneTree and Red Heaven vineyards. Fruit-forward, it suggests blueberry pie with barrel notes of pencil lead and vanilla. It's full bodied and supple in feel with abundant blue-fruit flavors and smoked-meat accents on the warm, lingering finish.
This 100% varietal cuvée is smoky, supple and detailed. From the first sniff, what comes to mind is spice-rubbed grilled venison. In the glass it's fresh and full, with blackberry and loganberry jam. The freshness, tension and balance are pitch-perfect.
This 100% varietal from one of the state's oldest vineyards brims with aromas of dark roasted coffee, char, bittersweet chocolate and black cherry. Flavors show plenty of concentration and depth with a lingering, cocoa and vanilla-filled finish.
This 100% varietal is blended from a mix of excellent vineyards, principally Candy Mountain. It delivers stiff, tart, elegantly proportioned red fruits, set in a frame of citrus and steel. Barrel aging in one-third new oak adds scents of cedar and spice.
This 100% varietal is completely made with fruit from Red Mountain Vineyard. Brightly aromatic, the wine offers notes of cherry cordial, black licorice and vanilla, with the volatiles amped up but just in check. It's rich, high-octane and liquorous with abundant cranberry flavors.
This 100% varietal is lightly aromatic with notes of herbs, cherry and barrel spices. The palate is medium-bodied with cinnamon-stick flavors, coffee tones and tart acidity.
This 100% varietal provides a pretty example of Petite Sirah, with appealing accents of dark coffee and plum. The soft, supple feel to the fruit flavors belies the firm tannins at this wine's core. Amaro-like bitters on the finish are the only thing that holds this wine back from reaching further heights.
This 100% varietal wine's cocoa and sweet baking spice aromas are followed by ripe, luscious fruit and barrel flavors. Oak plays a prominent role, with light gamy notes that persist on the finish.
This 100% varietal wine blends fruit from Summit View and Canyon Vineyard Ranch vineyards. Aromas of plum, fresh herb and woodspice are followed by plump blue and black fruit flavors and a tart lick of acid.
This 100% varietal wine brings aromas of black tea, cocoa, herb, coffee, spice and black cherry. The palate is elegantly styled, with abundant vanilla accents and lightly gritty tannins. It needs time to stretch its legs.
This 100% varietal wine brings aromas of plum, green herb, vanilla and barrel spice. The flavors are sappy and full, showing a sense of polish.
This 100% varietal wine brings brooding aromas of black licorice, anise, dark plum and herb followed by rich, focused black plum flavors. It delivers a lot of charm and hedonistic appeal.
This 100% varietal wine brings lightly styled aromas of green grass, herb, snap pea and whiffs of green pepper. The palate is full bodied and textured, bringing a sense of richness but never losing its balance. It lingers on the finish.
This 100% varietal wine brings notes of fresh herbs, red fruit, vanilla and clove. It's supple, textured and soft in feel with a captivating sense of balance, well-framed acidity, and lightly chalky tannins.
This 100% varietal wine brings nuanced aromas of herb, pencil lead, vanilla bean and barrel spice. On the palate, it's reserved with lightly grainy tannins and a tart cranberry-filled finish.
This 100% varietal wine celebrates what the variety can do when planted in the right place. Remarkable layers of dried plum and cherry come with additional flavors of cocoa powder, coffee and leather. Smooth and medium bodied, it has a grip of tannin on the finish that mellows going down.
This 100% varietal wine comes from a vineyard best known for its Syrah. It offers brooding aromas of mortared savory herbs, bittersweet chocolate and spice that lead to tart, well-balanced fruit flavors, backed by lightly dry tannins.
This 100% varietal wine comes from Conner Lee, Sagemoor and Klipsun vineyards. Already six years old, it's near full-bloom with aromas of dates, blackberry pie, dried herbs and spice. The black fruit flavors are full bodied and dense. Drink up.
This 100% varietal wine comes from Dineen, Seven Hills, StoneTree and Olsen vineyards. The aromas are reserved, showing abundant savory notes along with a kiss of oak spice. The palate is elegant and soft, leaning into the variety's savory side, with smoky notes on the finish.
This 100% varietal wine comes from Gunselman Bench, McKinley Springs and Phinny Hill vineyards. Aromas of baking spice, vanilla, nougat and cherry are followed by fruit flavors that are surprisingly elegant in style considering the warmth of the vintage.
This 100% varietal wine comes from Mirage, Klipsun, Seven Hills and Force Majeure vineyards. The oak (50% new French) takes the lead with aromas of vanilla, coffee and cinnamon in front of plum and berry. Flavors are reserved, showing a mixture of fruit and barrel that continues through the finish.
This 100% varietal wine comes from older plantings at this vineyard. Aromas of plum, barrel spice and herb are up front followed by sweet black-fruit flavors. It shows hang time on the finish.
This 100% varietal wine comes from one of the state's top vineyards. Brooding aromas of pitted cherry, coffee, cocoa, vanilla and spice lead to tart cranberry and cherry flavors. The tannins bring a coarse feel. Perhaps they will soften with some additional time in bottle.
This 100% varietal wine comes from The Rocks region of the valley. It offers brooding aromas of herbs, dried cherry, licorice and green tea, while the flavors are restrained with cranberry-like tartness and grainy tannins.
This 100% varietal wine comes from two stellar sites: Broken Rock on Atlas Peak and Las Piedras, an appropriately gravelly site farmed by Andy Beckstoffer. Together, they yield magic—a thick, juicy and well-integrated layering of red cherry, clove and cigar that exudes a strong barrel presence and structured tannin profile.
This 100% varietal wine comes from Wallula, Dionysus and Stone Tree vineyards. It brings alluring aromas of red currant, cranberry, coffee and dried herbs. The palate is concentrated and layered, backed by chewy tannins. The textured feel adds to its appeal.
This 100% varietal wine comes off as quite ripe. Aromas of woodspice and caramel lead to full-bodied, sweet and quite boozy cherry flavors, with grainy tannins backing it all up.
This 100% varietal wine conveys aromas of pear, melon and ale. It drinks off dry with herb and apple flavors, needing more acidity and concentration to keep it all together.
This 100% varietal wine conveys notes of mortared green herbs, plum, cherry, medicine cabinet and vanilla. It's medium bodied with a supple, enticing feel. Baking spice, cherry and coffee flavors linger on the (very, very) long, coffee-filled finish. The aromas don't all come together but this wine is worth exploring for the remarkable finish, which is about as good as it gets.
This 100% varietal wine delivers blackberry and black cherry fruit and richer, bolder coffee and meat flavors. Powerful and high-toned, it also shows chocolate and leather notes within a firm yet light structure.
This 100% varietal wine delivers mineral, citrus twist, raw meat, raspberry and black pepper notes. The palate is full bodied and packed to the brim with fruit and savory flavors. It brings a seamlessness and length that are absolutely dazzling.
This 100% varietal wine displays a mixture of fruit and barrel aromas, plus flavors of coffee, vanilla, butterscotch and cherry. It finishes candy-bar sweet ,with the oak playing a prominent part in the show.
This 100% varietal wine displays aromas of coffee, pipe tobacco and spice. The dark fruit and espresso flavors show a mixture of elegance and richness, with a textured mouthfeel providing appeal. It's a high-quality example from this cool vintage.
This 100% varietal wine displays aromas of herb, leaf, cocoa, barrel spice and currant. The flavors are light and fresh, showing restraint and a pleasing mouthfeel. The finish lingers.
This 100% varietal wine displays aromas of leather, barnyard, cherry cordial and raisinated fruit. Flavors are sweet and full, seeming a bit dried out and advanced beyond their years.
This 100% varietal wine from a young, emerging vineyard was aged in mixture of new French (86%) and American oak. It's aromatically brooding with notes of dark coffee, vanilla, dark cherry, herbs and chocolate. The polished black fruit flavors are rich yet light on their feet with the tannins combed to a fine sheen and mouthwatering acids. Best from 2020–2027.
This 100% varietal wine from both Alexander Valley and Sonoma Valley sites opens in aromas of raspberry, blackberry and vanilla, tangy and stemmy in the background, with a plume of dusty earth.
This 100% varietal wine from Goose Ridge and Frenchman Hills vineyards provides immediate appeal, with fresh aromas of blackberry, black currant and licorice. The flavors are full and don't hold back, with firm lightly grainy tannins providing support. It still needs some time to stretch it legs. Give it an hour decant or wait until after 2017.
This 100% varietal wine from Lewis and Wallula vineyards beguiles with its aromas of vanilla bean, butterscotch, baking spice, cherry and cinnamon. Whereas many wines from this vintage put a focus on elegance, this one also displays power, with a pleasing mixture of fruit and barrel flavors that carry through the finish.
This 100% varietal wine from the cooler outpost of Freestone is so deliciously crisp, bright in minerally lemon and fresh pear. It lingers on the palate in complex ways, elusive one moment, then exuberant the next—a celebration of ideal vintage and place.
This 100% varietal wine from the Dineen (66%) and Ciel du Cheval vineyards shows garden herb, green pepper, seaweed, cherry and citrus aromas. It's medium bodied, with gritty tannins and somewhat green flavors.
This 100% varietal wine from the famous vineyard is appropriately bold, brawny and big-boned. A full-bodied expression of ripe, baked cherry fruit, its has a soft and supple texture and additional characteristics of leather saddle, cedar and black pepper.
This 100% varietal wine from the Lewelling Vineyard is a blockbuster, providing a showy demonstration of ripe richness that's gorgeously lush. Christmas plum pudding, clove and cinnamon lurk behind a chalky underbelly of firm tannin and black licorice, finishing fresh in the glass.
This 100% varietal wine from the powerful appellation delivers concentrated blackberry, tar and burnt toast flavors framed by sizable, structured tannin. Its spicy clove and tobacco seasonings persist smoothly on the finish.
This 100% varietal wine from the producer's famous vineyard is sanguine in red currant and woody tannin. Full bodied and substantial in body and spirit, it has alluring aromatics of sage and mountain brush, remaining balanced in acidity despite the intensity and power.
This 100% varietal wine from the producer's prized estate vineyard is soft textured and full bodied—an exploration of leather, blackberry pie, coffee and cigar. With its long, black pepper-inflected finish, it's ready for steak.
This 100% varietal wine from the rocky, mountainous appellation offers sizable tannins and robust, smoky leather, black pepper and cola notes. Full-bodied and concentrated with ripe black fruit, it's a long, brawny experience.
This 100% varietal wine from this new winery offers up notes of vanilla, herb, cocoa, cherry and woodspice. An elegant, palate-coating mouthfeel comes along with structured, dry tannins and tart acidity. An attractive wine that can be enjoyed now or held through 2020.
This 100% varietal wine from Truchard Vineyard is dark and inky, made in big, bold style. Cedar, pine and tart black-currant notes provide one side of its personality, as more richly concentrated chocolate and blackberry flavors give it oomph.
This 100% varietal wine hails entirely from Hyde Vineyard, a meticulously farmed and magical site. With a rich nose leading the way, it shows dusty licorice and chocolate plum. Voluptuously well crafted, it finishes in a lengthy tinge of baking spice.
This 100% varietal wine hails from a site east of Cloverdale, in a warm pocket reaching up to 1,030-feet in elevation. It offers a full-bodied concentration of black cherry, raspberry and clove flavor, with a smooth texture and mild, toasty oak. Chocolate mocha marks the finish.
This 100% varietal wine hails from Blackrock, Mirage and Summit View vineyards. Barrel notes of cocoa, vanilla and coconut are at the fore, along with notes of dried cranberry and cherry. The palate is full bodied, with luscious fruit and barrel flavors that provide appeal.
This 100% varietal wine hails from Canyon Vineyard Ranch and Oasis vineyards. It's tart and puckering with notes of cocoa, raspberries and licorice and a firm squeeze of tannins. Barrel notes of vanilla and dill linger on the finish.
This 100% varietal wine hails from Stone Tree, Cold Creek and Beverly vineyards. Aromas of vanilla, chocolate, cherry and raspberry lead to exuberant layered fruit flavors. It displays a lot of intensity, focus, and length.
This 100% varietal wine has aromas of vanilla, milk chocolate and dark fruit along with light oxidative notes. It's fully flavored with coffee and dark cherry notes backed by gritty tannins.
This 100% varietal wine is a blend of fruit from Ciel du Cheval and Obelisco vineyards. Aromatically expressive, it boasts directly appealing notes of black plum, cassis, violets and dark spice, with the fruit very primary. The black-fruit flavors coat the palate from end to end and bring a compelling mouthfeel. The tannins are there but are beautifully integrated. It will be best from 2022–2030.
This 100% varietal wine is a blend of fruit from Grand Ciel (42%), Upchurch (31%), Ciel du Cheval (19%) and Klipsun vineyards. Wound-up aromas of black cherry and barrel spice are followed by pitch-black-fruit flavors, with the tannins combed to a fine sheen. It flat out impresses.
This 100% varietal wine is a blend of fruit from Pepper Bridge and XL vineyards. It offers intriguing aromas of sandalwood, rose petal, wood spice and black currant, with the oak a bit out front. The dark-fruit flavors are reserved in style, tapering toward the finish.
This 100% varietal wine is a blend of fruit from The Benches, Dionysus and Pepper Bridge vineyards. Aromas of cocoa, bittersweet chocolate, blackberry and French-oak spice rise up from the glass. The palate brings rich, velvety dark fruit flavors backed by fine-grained tannins. It needs some time to fully settle in. Best after 2021.
This 100% varietal wine is a nice one, approachable and interesting in baked plum, licorice and leather. Tannins are sizable yet integrated.
This 100% varietal wine is aged in American oak, offering an approachable, rounded, full-bodied impression of pencil shavings, cherry, leather and tobacco bound by firm tannins.
This 100% varietal wine is appealing with aromas of coffee, toasty barrel spices, berry and red fruit. It displays good richness and depth, offering plenty of pleasure now but clearly keeping an eye on the future. Best after 2018.
This 100% varietal wine is awash in chocolate and earthy truffle, richly layered and yet firm in structured tannin. With sizable, full-bodied weight, it begs for more time in bottle, a chance for the crisp red fruit lurking underneath the texture to focus further. Drink now through 2023.
This 100% varietal wine is blend of Minnick Hills (66%) and Morrison vineyards. An intriguing mix of dried herbs, poblano pepper, pink peppercorn and red fruit is kissed by barrel accents and meaty notes. The acid is bright, the feel supple and the finish extended. Drink now.
This 100% varietal wine is both lean and dusty with a grip of firm, dry tannin. Chocolate, tar, cedar and pencil combine for a profile that's both rich and classically savory.
This 100% varietal wine is brawny and blustery in style: big boned with a lot of heat. Sturdy tannins surround extracted black fruit and shards of cinnamon, with fresh tobacco taking root on the finish.
This 100% varietal wine is dark and foreboding in brambly blackberry and dense, smooth layers of textured oak and vanilla. Beyond full bodied, it holds on to enough acidity to make it complex and age-worthy, finishing in a splash of toffee and caramel.
This 100% varietal wine is decidedly savory and herbal—a full-bodied expression of tomato leaf and tobacco, bursting with mushroom and forest floor notes. Leather and black pepper flavors enter the fray midway through, carried forward by firm tannins and fresh, lingering acidity.
This 100% varietal wine is dense and heavy on the palate in a generosity of tannin and concentrated black fruit. Lingering notions of cedar, dried herb and tar provide a tinge of bitterness as it develops in the glass.
This 100% varietal wine is grown in Pope Valley on the eastern edge of the valley. Asian five-spice, strawberry and raspberry meld together seamlessly as a grip of tannin persists alongside a side note of oak. Ripe and rich, it has a pretty nose of bay and mocha, finishing smoothly etched in supportive, subtle acidity.
This 100% varietal wine is instantly compelling, ripe and juicy in all the right ways, a mix of black and red fruit with an herbal underbelly and hits of peppercorn. Chalky tannins and a dry finish complete the picture, while the high amount of alcohol distracts. Drink now and beware its potency.
This 100% varietal wine is lengthy and medium bodied, offering highlights of peppery steak, barnyardy earth and blackberry pie. A lingering streak of black licorice plays in the background.
This 100% varietal wine is lightly aromatic with notes of fig and fresh spun cotton. It's medium bodied in feel with lemony acids but wants a bit more concentration to keep it together.
This 100% varietal wine is lightly aromatic with notes of toast, spice and apple. The oak aging (20% new French) helps provide a sense of roundness but the fruit concentration doesn't seem to stand up to it.
This 100% varietal wine is lightly aromatic with peach, almond and pumpkin. It's cleanly made but the flavors seem dilute.
This 100% varietal wine is made in a seemingly light-handed style, lean on the palate in graphite and tart cherry, with a diluted edge. It gains succulence in the glass, with a juicy overlay of tobacco and cinnamon-dusted raspberry.
This 100% varietal wine is one of the best Viognier buys in California. It's dry and crisp in acidity, with slightly oaky notes accenting ripe flavors of peaches, limes, apricots and honeydew. This would be a good buy at twice the price.
This 100% varietal wine is robust in tannins and dry, leathery oak, but balanced enough to gradually reveal lovely hits of savory and spicy clove, tobacco and graphite. The fruit leans black and jammy.
This 100% varietal wine is sanguine and meaty, with a big, brawny texture of soft, integrated tannin. Cinnamon, black cherry and plum highlights complete the picture.
This 100% varietal wine is soft in jammy black fruit, with back notes of black pepper and smoke. From the warmer part of the Napa Valley in a warm vintage, it's big and powerful.
This 100% varietal wine is sourced from a certified sustainable and Biodynamic vineyard. It shines in its simplicity of bright strawberry, red licorice and farm dirt scents, imparting crisp acidity throughout.
This 100% varietal wine is spicy and succulent, with a touch of oak reduction on the nose that resolves as it opens. Big boned, it tastes dark cherry- and plum-driven, spiked with cinnamon and black pepper.
This 100% varietal wine is the winery's inaugural Cabernet Sauvignon and hails from the Rocks District. It's boasts all of Cabernet's prototypical aromas, from black currant to tobacco and herb, with a kiss of vanilla from having aged in 50% new French oak. It's soft and palate-coating in mouthfeel yet retains a strong sense of structure, with lightly chewy tannins. A fine interpretation of the variety with a downright dazzling feel.
This 100% varietal wine is unabashedly appealing with pure, direct notes of coffee and plum. It's the feel that truly dazzles, with a supple velvety texture and a tart uptick on the lingering finish.
This 100% varietal wine is velvety and dense in all the right ways, striking a balance between fruit-forwardness and savory coomplexity. Blackberry, blueberry and coffee flavors lead the palate, highlighted in supple tannin.
This 100% varietal wine leads with appealing blue fruit, herb, jalapeño, toast and spice aromas followed by soft, supple fruit and barrel flavors. It's a very enjoyable expression of this often green variety.
This 100% varietal wine leads with woodspice, green herb and flower aromas and follows with sweet, vanilla-laced black fruit flavors. Although aged entirely in used French oak, the barrel influence is prominent. The tannins bring dryness, needing food to ease their grit.
This 100% varietal wine makes the case for Viognier in this appellation, expressing Golden Delicious apple and pear around a fresh, medium build of viscous texture, lemon and wild honey. Pretty and aromatic, it's a classically fine-formed white, made in small quantities.
This 100% varietal wine offers a simplicity of blueberry, black licorice and chocolate wrapped in integrated tannin and oak. Full bodied and ripe, it softens in the glass to a rounded finish.
This 100% varietal wine offers aromas of barrel spices, mint, dried fruit and barnyard. It's full bodied but still shows good deftness.
This 100% varietal wine offers aromas of coffee, green herbs, pencil lead and vanilla followed by silky cherry and dark chocolate flavors. There's plenty of appeal but the variety seems to get lost.
This 100% varietal wine offers aromas of coffee, mixed berries, spice, pencil eraser and herbs. The tart fruit flavors are generous and full, leading to cranberry flavors that carry on the finish. The oak seems primary but it still brings enjoyment.
This 100% varietal wine offers fairly locked up aromas of dried herb, red and black fruit, and barrel spice. The flavors are ripe and dark fruited, with a lovely sense of texture and presence that carries through the finish.
This 100% varietal wine offers lightly volatile notes of vanilla, coconut, pepper and dried cherries. The fruit flavors show good concentration along with a beguiling feel and a finish that lingers. Although the wood takes center stage, it plays its part well.
This 100% varietal wine offers notes of coffee, vanilla and plum. It's medium bodied with espresso flavors and firm, slightly gritty tannins.
This 100% varietal wine offers plenty of crisp cranberry, currant and restrained red fruit on the palate, the texture soft and supple. A pleasing shock of dark chocolate appears on the finish.
This 100% varietal wine offers predominant aromas of wood spice along with herb and dark fruit. The palate is medium bodied, showing a mixture of fruit and barrel.
This 100% varietal wine offers very primary, focused aromas of blackberry, black licorice, cocoa and black cherry. It's full in feel, with abundant dark fruit flavors supported by lightly dry tannins. Give it time to all come together. Best after 2020.
This 100% varietal wine opens in a heady aroma of leather pouch, clove and marshmallow. Both herbaceous and tannic, it begs for more time in the bottle or substantial swirling in the glass.
This 100% varietal wine opens in crayon wax, pencil lead and black pepper. Brooding acidity complements the big, ripe fruit and sizable tannins, accented by hints of dried tobacco and cinnamon. This wine could stand a decant, vigorous swirl or cellaring, through 2028.
This 100% varietal wine opens with a strong bouquet of black licorice, maybe even fennel, before big, boisterous tannins stomp the stage. Full bodied and exuberant in blackberry and black cherry, the oak is measured. A backbone of structure could stand up to aging.
This 100% varietal wine opens with alluring aromas of plum, clove, stems and spice. The purple-fruit flavors are palate coating, speckled with cocoa and barrel accents throughout.
This 100% varietal wine opens with aromas of minced cherries, black fruit, barrel spices, anise and high toned herbs. The flavors are pitch black showing density and depth, with a tight core of tannins providing the frame. Coffee flavors persist on the finish.
This 100% varietal wine opens with beautifully lush aromas of blackberry and licorice, before a seamless, soft layering of leather comes in. Soft tannins mark the midpalate, followed by a finish steeped in smoky vanilla and herb.
This 100% varietal wine seems to still be in its shell, with light notes of coffee, plum and licorice along with other barrel spices. The fruit flavors are supple with some heft to the tannins and a tart lick of acidity that spruces things up. A lot of good things are going on here but they don't quite all come together.
This 100% varietal wine sees a hearty dose of new oak and is built for the long term. It leans classic in its elegant layers of dried herb, red currant and pomegranate flavor. Boldly structured, it pleases rather than challenges the palate.
This 100% varietal wine shines with high-toned red currant and raspberry flavors, exhibiting bright acidity on the moderately built palate. Tight-grained tannin provides structure, balancing the emphatic fruit.
This 100% varietal wine shows aromas of herb and cherry, along with whiffs of tire rubber. The palate is both sweet and tart, pulling up on the finish. The tannins bring some grip.
This 100% varietal wine shows its warm-climate origins in the exceptionally ripe cherry, blackberry and dark chocolate flavors. It's also quite high in alcohol, which gives it some prickly heat as well as a raisiny, Port-like aftertaste.
This 100% varietal wine shows medicine cabinet, barnyard, Band-Aid and dried fruit aromas followed by dried out fruit and medicinal flavors. The tannins bring some dryness.
This 100% varietal wine shows notes of raspberry and chocolate sprinkled with oak spices from time in 50% new French barrels. It's wound up tightly at present, packed to the brim with red fruit flavors and firm, slightly gritty tannins.
This 100% varietal wine shows raspberry jam, fruit leather and plum aromas that are bright on the nose. The palate packs tart fruit flavors supported by plump, ripe tannins. It's not your typical Cabernet but still provides appeal, though the alcohol dominates at times.
This 100% varietal wine shows the difficulties of making Mourvèdre in California. The wine is bone dry and rather dull, with black cherry, tobacco and oak flavors.
This 100% varietal wine sourced primarily from Oakville Ranch Vineyard is exuberant with rich, round red fruit and earthy sage notes. Bright and lively, with underlying grip, it offers further full-bodied flavors of vanilla, dark chocolate and tobacco as it opens.
This 100% varietal wine was aged 18 months in American oak and is vaguely pharmaceutical in aromas. Its elusive fruit stays wrapped in thick, unforgiving tannin.
This 100% varietal wine was aged entirely in French oak and given plenty of time in bottle. It opens with a burst of coconut flavor and light cedar and currant accents, feeling structured yet light on the palate and juicier on the finish.
This 100% varietal wine was aged for two years in American oak, half of it new. With a mouthful of clove, cinnamon and black currant, as well as leather, it remains juicy on the palate, though should take on additional complexity after cellaring. Drink now through 2020.
This 100% varietal wine was aged in differing levels of oak, from 33% new French to once and twice-used (also French). It makes for a bold presence of thick soft black plum and licorice complemented by long-lasting texture and a length of leather.
This 100% varietal wine was given two-and-a-half years in barrel, the majority of it new American oak. Smoky in character, it has a compressed and extracted feel, built around sizable punches of black plum, cedar, earth and coffee. It's big, but good.
This 100% varietal wine, a steal of a deal, works in its offering of juicy plum, just enough grip and pleasant structure. Integrated oak helps it maintain a lightly firm texture on the palate, piquing in cranberry and red currant flavors on the finish.
This 100% varietal wine, barrel-aged in French and American oak, offers aromas of vanilla, cranberry, cinnamon and raisinated red fruit, seeming a bit advanced for its age. The palate has tart acids and good flavor concentration, backed by somewhat blocky tannins.
This 100% varietal wine, fermented and aged in stainless steel, is silky and creamy, with a medium body and texture that retains a sizzle of freshness on the palate. Well balanced, it offers melon, green apple and lemon, with a tease of fresh-cut peach, ending crisp and clean.
This 100% varietal wine, which saw 30 months of oak aging, is lightly aromatic with notes of cherry, anise, berry, vanilla and woodspice. It's quite restrained in feel—a very pretty wine—with elegant, sumptuous cherry flavors and a lingering finish.
This 100% varietal wine—all hailing from the winery's Fault Line Vineyard—is aromatic with notes of wet stone, lime, and peach. It's sleek with a tart, lemon pith finish.
This 100% varietal, barrel-fermented wine from the hallowed site delivers a grip of tension and balanced weight, providing power within its layers of texture. Earthy and pungent with tobacco and herb scents, it offers leather, cedar and black cherry flavors in equal amounts, finishing with length and grace.
This 100% Vermentino opens with heady scents of Spanish broom, white wild flower, lemon blossom and citrus. The vibrant, savory palate boasts a pristine fruit purity, doling out juicy nectarine, ripe pear, lemon zest and mineral alongside refreshing acidity.
This 100% Viognier from Cairanne is broad and rich, showing proper varietal notes of apricot and ginger. It seems a bit warm and soft on the finish.
This 100% Viognier from Piedmont reveals fragrances of white flowers, oak and aromatic herbs. The palate is dominated by oak accompanied by notes of sage, thyme, citrus and fennel. It lacks fruit richness. Saranty Imports, Pleasure Elite.
This 100% Viognier shows the variety's exotic side, with delicious tropical fruit, citrus, pear, melon, lychee and smoky oak flavors. It's a bit one-dimensional, but appeals for its fresh acids and richness.
This 100% Vranac is garnet in color, with aromas of black cherry and black plum. It conveys flavors of fresh cherry juice and freshly sliced black plum, with a touch of pleasant astringency in the finish.
This 100% Vranec presents the nose with black plum, blackberry, tobacco leaf and saddle leather and the palate with blueberry, dried herbs, tobacco and red plums. The finish is soft and elegant.
This 100% Zin erupts in briary, peppery wild raspberry, blueberry and cherry flavors. The tannins are firm, and the acids crisp and savory. What a lovely Zinfandel, made in the soft, velvety style of Merlot, but with Bradford Mountain power.
This 11-vineyard blend of 51% Syrah, 31% Grenache, 14% Mourvèdre and 4% Counoise represents an excellent value in the realm of expertly balanced but boisterously flavored wines. The fruity nose shows smashed raspberry, boysenberry, violet and potpourri, leading into a lively palate full of rose petals, exotic red cherries and turned earth. It's easy to drink yet intellectual as well.
This 12-acre estate has produced a ripe, fruity wine, with fine tannins boosted by the spice from the wood aging. Black currant fruits and acidity give freshness to the structured aftertaste. Drink from 2016.
This 125-acre vineyard in the hills to the north of Aix-en-Provence has 24 acres dedicated solely to this rosé. It is delicious, fruity, and just right in its light tang of minerality that makes it both structured and refreshing, with a ripe yellow fruit aftertaste.
This 14.5% bruiser contains 20% Viognier, which adds a tropical fruit character to the nose and palate. The mouthfeel is soft, with flavors heavy on banana and melon. Woody characteristics such as nuttiness, particularly almonds, also pop up. To its detriment, the oak and fruit seem to be fighting each other more than complementing one another.
This 15-year-old opens with earthy aromas of game, leather and leafy underbrush. The palate offers grilled mushroom, flint, dried cherry, powdered sage and stewed prune. The tannins still have some kick but it's best to drink this now before the mature fruit dries up.
This 15th edition of this nonvintage blend, sourced entirely from estate grapes (principally Tempranillo), is a sure-fire palate pleaser. Fresh and youthful, it's bursting with plush boysenberries, loganberries and blackberries, annotated with a streak of coffee and cacao.
This 16–acre estate is run biodynamically, producing intensely flavored, honeyed, ripe wines. This is succulent from ripe fruit, with the acidity bright and vivid, finishing with sweet pineapple and apricot flavors.
This 16th century chateau with towers is in the northern Médoc. The wine is spicy with the wood aging still showing. At the same time, the ripe black-currant fruit is developing well and as it ages further, the wine will become finely balanced. With 60% Cabernet in the blend, this is a wine for the long term. Drink from 2019.
This 19-acre property, in the same family since the 17th century, has produced a structured, Merlot-dominated wine that is as much about tannins as fruit. It's still young and all that juicy black currant fruitiness will blossom. Give it until 2017.
This 1967 is part of Taylor Fladgate's regular releases of aged Colheita. It is showing a perfect moment in which the fruit finally passes into old gold maturity. The wine still has hints of sultanas, but now it's the fine wood and spice character that is equally important. The wine, of course, is ready to drink and will not age further.
This 19th-century chateau is situated on the plateau above the Garonne near Cadillac. A soft wine, it's lightly fruity and with a crisp edge. It offers attractive red-berry fruits and just the right acidity. Drink now.
This 20-acre estate has produced a firm but already attractively ripe wine. It is still young and juicy, with black currant flavors dominating. The tannins are solid and need a while to soften. Drink from 2016.
This 20-acre vineyard produces a wine dominated by Merlot, lending the wine a smooth texture. The wine is rich with ripe plum flavors and only gentle tannins. It will age well over the medium-term, so drink from 2016.
This 2000 vintage Amarone features aromas of dried or candied fruit, old spice and toasted nut. You'll also get licorice and resin and the wine ends with delicate, dusty tannins.
This 2001 vintage Amarone shows elegant signs of age with aromas of old spice, dried fruit, dried porcini mushroom and pressed rose petal. It's a bit tired and flat in the mouth at this point, so if you have a bottle drink it soon.
This 2004 Barolo Riserva opens with a brownish-ruby color and aged aromas of dried currants, exotic spice, old leather and root beer. It shows tight but   polished tannins and offers a drying mineral edge on the close. Don't wait too much longer to drink this wine.
This 2005 Syrah from Morrison Lane seems a bit lackluster compared with previous efforts. This is smoky and tight, a tannic wine with flavors of lead pencil, green tea and earth. But the fruit is quite light, tart, and does not seem to sync up with the heaviness of the tannins.
This 2006 Brunello delivers loads of rich intensity, chocolate fudge, ripe cherry and tobacco, with soft, velvety tones at the back. It's a bold, masculine wine with an attractive personality.
This 2007 Brunello is a big, opulent pleasure bomb with lavish layers, loaded thickly on top of each other: Chocolate fudge, dark cherry, blackberry preserves, rum cake, prune, exotic spice, pipe tobacco, cola, humus and leather. It shows huge personality, intensity and staying power, too. All that density is backed by solid tannins and a steady firmness. Hold 10–15 years.
This 2007 is nearing the end of its shelf life, but it still features a round, ample mouthfeel and pleasant honey, peach and citrus flavors. Drink up.
This 2008 holdover shows a mix of jammy, composed berry aromas as well as staunch notes of dried cheese and leather. The palate is firm at first, then more loamy and layered. On the flavor profile, baked berry blends with brine and cardamom, while on the finish this ready-to-drink RDD delivers licorice and earthy baked notes.
This 2010 Artist Series wine is roughly half-and-half Cabernet Franc and Cabernet Sauvignon, with just a splash of Merlot. It's a pretty, fruit-forward wine, with cherry and berry flavors that carry a gentle whiff of leather. The finish turns a bit chalky, with a slight hint of ash.
This 2011 is an aristocratic wine, with a mineral character that is now rounding out. Yellow and green fruits mingle with some tannins and a steely core. It will age for several years more, so drink from 2018.
This 2011 Lola is light and creamy, with hints of buttered apple, from aging in 18% new French oak. It finishes soft, supple and lightly spiced.
This 2012 offering—100% Chardonnay that's 40% aged in American, French, and Hungarian oak—has notes of tangerine, pear, and petroleum jelly. The stone fruit flavors are sweet and rich, occasionally leaning toward the tropical.
This 2013-based wine is labeled Extra Brut, and Extra Brut it definitely is. Very crisp and tight with acidity, it hasn't a hint of flesh on its bare bones. The result is a Champagne that will need time to fill out and gain the richness it shows the potential for. Drink from 2019.
This 2013 keeps up the full body and ripe fruit of previous releases, with lush texture and saturated chocolate and blackberry flavors. It's a dry red, however, with no detectable sweetness but plenty of tannin and satisfaction.
This 22-acre property produces wines dominated by 90% Merlot. That gives ripe juicy red-fruit flavors, rich tannins and density. There is also a strong streak of acidity that shows vividly. The wine will soften over the next few years and give a delicious drink from 2021.
This 23-acre-estate is situated in the south of the Margaux appellation, close to classed growth Château Giscours. While not classified, it still has the ability to produce a fine ripe wine that also has great structure. Acidity and firm tannins are very present along with concentrated blackberry fruits. Drink this fine wine from 2019.
This 24-acre estate has produced an intensely toasty wine. With burnt oak that totally killed the fruit, it has hard to see this wine becoming attractive to drink.
This 240-acre property has produced a ripe, smooth and fruity wine. With layers of tannins under the juicy blackberry flavors, it is already balanced and likely to be approachable soon. There is a lively edge of acidity to keep everything crisp. Drink from 2019.
This 25-acre, family-owned estate has produced a fruity, lighthearted wine. With crisp red-currant flavors and poised acidity, the wine is lively and bright. A light touch of spice adds a twist to the aftertaste.
This 25% whole cluster bottling from the Full Draw Vineyard shows black cherry, leather, cola and sarsaparilla scents on the nose. Cherry cola and vanilla flavors mark the palate, where medium acidity and persistent tannins ensure solid cellaring potential. Drink 2018–2025.
This 35-year-old winery's blend of 60% Grenache, 37% Syrah and 3% Mourvèdre shows deep raspberry and boysenberry juice on the nose, with tighter violet, graphite, iron and anise aromas. It's juicy and ripe on the palate, with licorice, roasted game and black pepper flavors.
This 40-acre estate in Pessac-Léognan has produced a spicy, wood-aged wine from 100% Sauvignon Blanc. The wine has a tang while also having concentration, a touch of toast and a floral aftertaste. It will age for a few years, and be ready from 2019.
This 50-50 blend is easy and drinkable now, with a soft structure of delicate red fruit flavors, light tannins and moderate acidity. An herbal, almost leafy character adds depth to the bouquet. Drink now.
This 50-50 blend is firm, focused and rich, offering attractive aromas of mint, vanilla, cedar and red-skinned plums. Flavors turn darker, suggesting espresso and chocolate, but enlivened by bright acids. A wine worth holding a few years, priced at $20? Buy now, drink after 2020.
This 50-50 blend of Cabernet Franc and Merlot offers lavish aromas of purple flowers, baked olallieberries, black sage and a hint of grapeseed on the nose. Very primary flavors of grape Jolly Rancher and Concord grape show on the palate, followed by tobacco ash, roasted fennel, lavender and black pepper.
This 50-50 blend of Cabernet Sauvignon and Merlot opens with a powerful blast of church incense, dried roses, spice, scented candle, blackberry and mature black cherry. The tannins are firm and textured, so give this wine another three to five years of cellar aging.
This 50-50 blend of Cabernet Sauvignon and Syrah comes from adjacent blocks planted in 2002. It was aged in new French oak for 42 months, so the nose delivers rich aromas of sugar plum, gingerbread spice and black-cherry syrup. The palate is quite dry, with a dark-chocolate bitterness, woody juniper flavors and firm, structured tannins that give depth to the black-plum core and vanilla-pie-crust touch on the finish.
This 50-50 blend of Garnacha and Tempranillo has a green, ashy sway to the nose. The palate runs sharp, with pointed acidity leading to a mix of basic acid-washed plum and cherry flavors that are ultimately defined by a green, herbal undercurrent.
This 50-50 blend of Grenache and Syrah has yielded a medium-bodied, pale coppery rosé. It's dry and refreshing, hinting at red currants, pink grapefruit and melon. Drink now.
This 50-50 blend of Inzolia and Catarratto opens with aromas of white flower and honey, followed by a fat, thick palate.
This 50-50 blend of Malbec and Merlot is dry and rustic. Despite some deeply concentrated blackberry and cassis flavors, it has a tough texture that seems unlikely to age out.
This 50-50 blend of Marselan and Merlot opens with aromas of raspberry-cran-apple juice and underripe cherry. The light palate offers lithe tannins and a tart, fruit-skin astringency that lingers through the close.
This 50-50 blend of Monastrell and Cabernet Sauvignon is jammy and modest on the bouquet. In the mouth, it's plump but a bit wishy-washy, with generic dark-berry flavors. While it's easygoing on the finish, it falls off a bit and doesn't show much kick. Drink now.
This 50-50 blend of Montepulciano and Sangiovese has blackberry, blue flower and spice aromas that carry on to the palate, along with black cherry and astringent tannins. Showing the heat of the vintage, it's also shy on freshness, so drink soon.
This 50-50 blend of Montepulciano and Sangiovese opens with earthy aromas of tilled soil and blue flower, accented by ripe red berries. The palate is one dimensional with juicy black cherry, raspberry and a hint of cinnamon-spice. Simple, but well made and very accessible. Drink soon. Siena Imports, L'Amore di Vino.
This 50-50 blend of Picpoul Blanc and Roussanne is ripe and fleshy, boasting round notes of melon, peach, pineapple and lemon custard. There's a soft, herbal accent of white flower and citrus zest that graces the lively finish. Drink now.
This 50-50 blend of Pinot Noir and Touriga Nacional works surprisingly well. It has weight, but also a smooth texture and juicy swathes of black plum and red berry fruits. Juicy fruit flavors are encased in a firm, tannic shell that's solid and dark. The wine is drinkable now after decanting, but could benefit from aging until 2016.
This 50-50 blend of Sangiovese and Merlot is one of the best red wines produced in Umbria. The Lamborghini family (of automotive fame) delivers a plush, modern—and yes, racy—red with dark concentration and generous tones of ripe cherry, vanilla and sweet spice. It has a chewy, plush feel in the mouth with bright freshness on the close.
This 50-50 blend of Sangiovese and Montepulciano opens with leafy aromas of blue flower and underbrush. The straightforward palate offers prune, berry, vanilla and chocolate, alongside round tannins. Drink soon.
This 50-50 blend of Syrah and Cabernet Sauvignon shows dried strawberries, violets, lilacs, chocolate sauce and cappuccino on the nose. The palate offers dark chocolate, strawberry and cherry flavors, along with a leveling effect from pencil lead and graphite. Watch for a future in this sort of blend from the Central Coast.
This 50-50 Merlot-Cab Franc blend is priced irresistibly low. Aromas include red cherry fruit, chocolate and spice that give it a modern edge. It has plenty of dimension and some oak nuances in the mouth.
This 50-50 Merlot-Cabernet Sauvignon blend is soft upon entry, with delicate, pretty fruit flavors of raspberry and wild plum. Gentle accents hint at buttery caramel and sweet cracker through a well-balanced finish. A light touch is evident throughout.
This 50-50 Sauvignon Blanc and Sémillon is a rich wine that is full of lightly peppered ripe apple and pear flavors. It feels generous while being full in the mouth with good concentration and crisp acidity. Drink now.
This 50-50 split of Zinfandel and Syrah is skunky and heavy, a toasty concoction of boysenberry and blackberry jam that finishes abruptly with an herbal afternote.
This 50% Cabernet Sauvignon, 30% Cabernet Franc and 20% Merlot blend has herb-laced blackberry aromas. The dense palate doles out raspberry jam, toast and clove flavors through close-grained tannins that grip the finish. Drink through 2018.
This 50/50 blend brings a bowl full of sweet cherry fruit to the nose; it's hard to resist after the first sniff. There's plenty of glycerin and a lushness to the mouthfeel, and the fruit flavors pile on sweet streaks of cherry, plum and raisin. Much of the pleasure is right up front, and the wine turns a bit stiff and stemmy as it heads down the back stretch.
This 50/50 blend of Pinot Blanc and Pinot Gris veers toward off dry, with open, juicy flavors of sweet lemon tea and apple pie. It's drinking well and should be consumed within two years of the vintage.
This 50/50 Duras and Syrah blend from father and son Jean Paul and Nicolas Hirissou is a ripe, fruity wine that is attractively mature. It is finely integrated with berry fruits that are lifted by the acidity and given a fine shape by the gentle tannins. The wine is ready to drink.
This 50/50 mix of Pinot Blanc and Pinot Gris was fermented in a mix of stainless steel and French oak, with a portion aged in barrel as well. It's a pleasant drinking white wine, with neither grape providing a defining varietal note. It finishes with an aromatic whiff of barnyard.
This 50–50 blend of Sangiovese and Cabernet Sauvignon offers impressive balance. It delivers a medley of red fruit, spice, leather, chocolate and tobacco notes. The palate is soft and rich on the finish.
This 50–50 blend of Syrah and Cabernet Sauvignon shows elegant layers of black currant, blackberry, purple flower, milk chocolate, anise and vanilla aromas. The palate is rich, thick and deep, with brooding yet well-integrated black fruit and hearty spice notes.
This 53% Malbec marries 47% Cabernet Sauvignon, combining for a thick, extracted taste of blueberry jam and chocolate. Full bodied and hyper-ripe, this bold, big wine needs food.
This 55% Cabernet Sauvignon and 45% Merlot blend comes from an estate just north of Saint-Estèphe. It reflects the structure and density of that appellation. Bold, ripe and fruity, it will age well. Drink from 2020.
This 55% Cabernet Sauvignon, 45% Merlot wine is ripe and spicy. Solid fruit gives a juicy character along with a strong sense of structure. That allows room for plenty of acidity as well as fruit, but also demands aging to allow the mineral texture to soften. Along with owner Monique Bonnet's Château Suau, this vineyard was certified French organic with the 2012 vintage. Drink from 2018.
This 55/45 Cab-Merlot blend is dense and muscular. The fruit is substantial and chewy, with ripe cherries and black currants. Some bitter chocolate and an intriguing hint of funk add some character and depth.
This 57-43 blend piquantly shows off the varietal characters of both grape varieties in its combination of citrus and pepper notes. It's like a collision of lime and jalapeño, but the wine's modest intensity makes it more of a fender-bender than an ambulance call, and the finish fades a little too quickly.
This 58% Cab-42% Syrah blend is almost jet black, bursting with floral aromas, meaty and just slightly pruney, almost like a super Tuscan. Baking spices (brown sugar, allspice) and pepper add still more flavor interest, along with some lightly herbal influence. It's a distinctive, deep and seemingly quick-maturing wine that should be enjoyed now.
This 60-30-10 Cabernet Sauvignon, Merlot and Aglianico blend from southern Italy delivers beautiful purity and intensity. Aromas here include blackberry, tobacco, leather, rum cake and polished black stone. It tastes firm and full on the palate and could use a few more years of cellar aging.
This 60-40 blend combines Shiraz's blackberry fruit with Cab's slightly herbal notes to make a pretty marriage. It shows enough firmness to stand up to rich, fatty meats now, or to sustain it through up to a decade of cellaring.
This 60-40 blend features gentle aromas of vanilla and cassis in a medium-bodied, creamy-smooth format. It's not powerful or complex, but offers pure cassis and vanilla flavors tinged with chocolate on the finish. Good value.
This 60-40 blend of Cabernet Sauvignon and Merlot opens with jammy aromas of cherry marmalade and blackberry preserves. The fruit tones are very intense but the spice nuances are integrated and folded within the natural density of the mouthfeel.
This 60-40 blend of Sangiovese and Cabernet from Central Italy opens with a pretty quality of fruit that shows bold extraction and still-young tannins with an astringent bite at the end. The bouquet is characterized by red fruit, spice and leather.
This 60-40 blend of Sangiovese and Cabernet is a plush, modern wine with thick layers of cherry, spice, tobacco and lingering nuances of ripe fruit.
This 60-40 blend of Sauvignon Blanc and Sauvignon Gris is a tightly textured wine with hints of minerality as well as citrus and grapefruit. The wine is crisp, bright in the mouth and packed with attractive final acidity. This estate is the home of Bordeaux producer Nicolas Thienpont.
This 60-40 blend of Trebbiano Toscano and Malvasia Bianca offers a traditional interpretation with thick sweetness and aromas of roasted chestnut, caramel and honey.
This 60-40 blend provides excellent value at this price. It's full-bodied but silky-soft in texture, with aromas and flavors that range from plum to earth and cola to dried spices. The tannins melt away on the palate, leaving behind a long, mouthwatering finish. Drink now.
This 60-40 Greco and Malvasia blend is among the most representative quality white wines from the Puglia region. Aromas of pear, stone fruit and white mineral are backed by creamy warm-climate nuances and a thick consistency. The wine is not oak fermented or aged although it tastes as if it had been. Botromagno was founded in 1991 by the D'Agostino family, following a long history as a cooperative winery.
This 60-40 super Tuscan blend of Sangiovese and Merlot offers a smooth and clean quality of berry fruit, cassis and raspberry. You'll also recognize spice, leather, tobacco and soft chocolate fudge on the close.
This 60% Agiorgitko/40% Syrah blend has a spicy masculine character from start to finish. On the nose, leather, spice and cherry; on the palate, leather, balsamic, rich red fruit and cherry unfold. It's not terribly complex but it's food friendly and assertive.
This 60% Merlot and 40% Cabernet Franc blend is very fruity and fresh, balancing dry tannins and attractive red fruit flavors. It is light, still tight with its structure. Drink from 2016.
This 60% Merlot and 40% Cabernet Sauvignon blend is a fruity, rustic wine, with broad mixed berry and cherry flavors. They lead into an earthy and tannic (and short) finish.
This 60/40 Sauvignon Blanc/Sémillon offers a beguiling mix of flavors ranging from pineapple to citrus and melon. Streaks of wheat cracker and honey add interest to the finish. Despite its youth, this is probably best enjoyed in the near term.
This 65% Chenin Blanc - 35% Sauvignon Blanc blend is clean and fresh with flavors of green grass, hard nectarine and a touch of orange rind in the round mouth. Drink now.
This 65% Merlot wine is ripe, fruity and soft. Coming from a light vintage, it is ready to drink with its blackberry fruits and supporting tannins.
This 68% Semillon and 32% Sauvignon is intensely herbal on the nose, and the green character persists throughout, yet never veers into vegetal. It's cleanly made and medium-bodied, with a crisp finish.
This 70-20-10 blend of Syrah, Cabernet Sauvignon and Merlot shows loads of zesty pepper and green spice. Aromatically speaking, the Cabernet component seems strongest. There's bright blackberry and cherry in the mouth with a touch of natural rubber.
This 70-30 blend of Cabernet and Sangiovese features aromas of cherry, toast, maple syrup, ink and spice. The wine boast thick, seemingly impenetrable extraction and a dense, chewy mouthfeel.
This 70-30 blend of Cabernet Sauvignon and Syrah brings fruit-filled aromas of plum, herb and cherry. It packs a mouthful of fruit flavors, with firm lightly astringent tannins providing support. It needs some time to stretch its legs.
This 70-30 blend of Cabernets Sauvignon and Franc opens with beautifully intense and opulent notes of blackberry, mature cherry, spice, leather and tobacco. The wine is rich and smooth and offers a playful touch of piquant acidity on the close.
This 70-30 blend of Montepulciano and Nero di Troia offers vibrant aromas of plum cake, molasses, blueberry and blackberry jam. The wine is rich and ripe in flavors with dark fruit nuances and smooth tannins.
This 70-30 blend of Nero di Troia and Montepulciano shares some characteristics of a deeply extracted Cabernet Sauvignon. The aromas are thick and penetrating but also have green accents of sage and chopped herbs. It's a nervous, edgy wine that also pulls off opulence and sophistication.
This 70-30 Corvina and Rondinella Amarone blend is slightly disjointed on the nose with contrasting aromas of toasted oak and ripe fruit. It makes a nice impression in the mouth, however, thanks to its smooth, rich texture.
This 70% Syrah, 30% Cabernet Sauvignon blend is tight, spicy, peppery and sharp. Though probably not a wine for cellaring, despite its slightly green fruit, it has density, flavor and depth. As it breathes and smoothes out, black currant and blackberry fruit flavors begin to poke through, and a streak of licorice does also.
This 75-25 blend is pretty neutral in character; with effort, it's possible to suss out hints of fresh dill, bergamot and graphite. The wine just seems too restrained for its own good.
This 75-25 blend of Chardonnay and Grillo (aged only in stainless steel) makes a great companion to fresh seafood dishes. The wine offers loads of citrus and pear notes, with a chalky mineral overtone and bright acidity.
This 75-case production of Pinot Noir explodes with flavors of cherries, cola, pomegranates, persimmons, exotic spices and toasty oak. Fine acidity reins all the flavor in, leading to a dry, refined finish. The wine is sourced from grapes in the southern Santa Lucia Mountains. Drink now–2028.
This 75% Cabernet with 20% Merlot and 5% Petit Verdot opens with spicy black pepper and smoky leather, showing full-bodied tannin and texture. Varietal characteristics of cedar play in the shadows, while the overall experience takes its time to wind down on the finish.
This 76% Cabernet Franc and 24% Malbec blend pushes the coolness of the vintage and the appellation in its extremely herbal, woody nose, a taste of bell pepper rising midway through its lean palate. It finishes round and soft.
This 77% Petite Sirah has 23% Syrah blended into it, the result entirely satisfying with a rich full nose of dark berries and chocolate and spicy plum, the tannins a touch dusty in taste. This wine would be delicious with a meaty pizza or lasagna layered with meat and cheese.
This 80-20 blend of Cabernet Sauvignon and Cabernet Franc shows a bright cherry aroma, with spice, leather and tar notes in the background. It shows a soft, plush feel, with good balance.
This 80-20 blend of Cabernet Sauvignon and Merlot opens with milk chocolate, cherry, exotic spice, blackberry jam and crème de cassis notes. The mouthfeel is chewy, rich and plush, and the supple tannins are followed by loads of dark berry fruit.
This 80-20 blend of Durello (a native Italian grape) and Chardonnay opens with lively tones of stone fruit, white flower and honey. The wine is thin and short on the close, but also very refreshing and easy to drink overall.
This 80-20 blend of Sangiovese and Syrah from coastal Tuscany opens with bright fruit, a somewhat lean texture and delivers lively berry notes of wild strawberry and white cherry. A good value, the wine would pair well with pizza or pasta.
This 80-20 Cabernet Sauvignon and Merlot blend delivers enticing aromas of blackberry, mature cherry, plum, prune, exotic spice, chocolate and cedar shavings. It has rigid tannins and a nervous temperament—open in the next few years.
This 85% Merlot and 15% Cabernet Sauvignon wine is soft and juicy but without much character. Red fruits and acidity leave little more room for development. Aged 12 months in older oak barrels.
This 90-acre vineyard has produced an attractive, light wine. Fruity with red-berry flavors, it is already soft and fresh. Acidity and touches of tannin are balanced enough for the wine to be ready to drink.
This 90% Sangiovese, 10% Merlot and 10% Canaiolo Chianti opens with subtle blackberry and moist earth aromas. Morello cherry fruit dominates the palate, accented by baking spice notes and round tannins. Enjoy soon.
This 90% Sangiovese, 5% Merlot and 5% Colorino blend opens with aromas that recall forest floor, dark berry and a whiff of toast. On the palate, notes of ground pepper, anise and cocoa accent a core of black cherry while firm, fine-grained tannins provide support. Drink through 2017.
This 90% Sauvignon Blanc and 10% Sémillon blend is a green, herbal wine full of acidity and citrus flavors. A lemon-zest tang gives it a crisp texture and bright acidity. Drink this fruity wine from 2016.
This 90% Syrah and 10% Grenache blend, named as an ode to the winemaker's butcher-ancestors, begins with scents of blueberry crème brûlée with a spearmint glaze. The flavors are comparably light, with tarter blueberry, some licorice on the midpalate and a tannic finish.
This 900-foot-high vineyard produces wines that are flinty, mineral and tight. With its textured character and zesty lemon notes, this wine is fresh yet still developing. Plenty of fruitiness will explode in the next few months. Drink after 2016.
This 90th anniversary edition boasts enticing aromas of baked plum, crushed violet, new leather, French oak and a whiff of pipe tobacco. The firm concentrated palate presents layers of dried blackberry, black cherry extract, licorice and cake spice framed in assertive fine-grained tannins. Give it a few more years to fully develop. Drink through 2018–2026.
This 95% Cabernet Sauvignon perfectly captures the vineyard's strengths: lush, ripe, fleshy fruit that shows perfectly ripened flavors of cherry and cassis, bolstered by ripe, chewy tannins. It's substantial but not tiring; the balance of fruit, acid and tannins holds it together through a spicy, lingering finish. It's just a delicious wine, and one that should cellar well also.
This 95% Cabernet Sauvignon with the balance of Merlot, Syrah and Malbec, is immediately accessible with notes of char, roasted coffee bean and cherry. The palate is rich, chocolaty and seamlessly stitched together.
This 95% Grenache rosé is a pale salmon hue. Subtle melon and berry fruit marks the nose, while the palate is medium in body and silky in texture, finishing with mouthwatering acids. Drink now.
This a beautiful Prosecco Superiore with bright aromas of white flower, stone fruit and dried grass. The mouthfeel is thin and crisp, but it leaves ample room for the creamy foam that inevitably spreads thickly over the palate.
This a bit sweet, with flavors of pineapple, orange and buttered that are brightened by brisk Central Coast acidity.
This a dense, jammy Brunello with overblown notes of blackberry, mature cherry and strawberry backed by gritty tones of wood, toast and nut. The wine tastes thick and syrupy, with chewy red fruit and a blast of heat, and does not promise a long aging future.
This a finely perfumed wine with its 32% Cabernet Franc, unusual for this estate. It gives a wine with great structure and concentration as well as layers of ripe black fruits. The wine needs to age so drink from 2023.
This a good Cava that delivers strawberry and raspberry aromas along with a raspy, scratchy side note. The palate feels good and honest, while sweet, lightly candied flavors of cherry and berry set up a mild finish with fresh acidity and length.
This a pretty and neutral smelling Negroamaro rosé from Puglia with a slightly amber hue to its color and aromas of mineral and mature peach. It has a fresh and vibrant feel with lively berry flavors and a crisp close.
This a single-vineyard wine is dry and high in acidity, with cherry, tobacco and tar flavors, and has a rustic mouthfeel. Think of it as American Chianti, and drink with roasted meats and hearty pasta dishes.
This a tight and mineral wine from Mesnil-sur-Oger in the heart of the Côte des Blancs of Champagne. It's still youthful, fresh and crisp, with lemon and tangy citrus flavors. The lively character will certainly round out in 5–6 years.
This a touch rusty in color for such a youngster. Wiry aromas come with a note of red licorice candy, while the palate is snappy and on the acidic side. Raspberry is the lead flavor, while the finish is fresh and juicy.
This “Barrel Select” Syrah has been ripened to pruneyness, yet remains short, hot and simple. It could be any red grape left to hang late and fermented at (perhaps) high temperatures.
This “basic” Tierra de León wine made from the obscure Prieto Picudo grape outshines Pricum's higher-priced bottlings. It has a leathery nose with mild baked-berry flavors, while the palate is tight but not astringent. Flavors of toamto, red currant, raspberry and herbs are snappy, and overall it's textured and long in the mouth.
This “classico” interpretation of Nero d'Avola and Frappato from COS is every bit as enjoyable as the producer's top-shelf Pithos expression. You'll get pretty spice tones backed by elegant fruit and almond. Pair it with light meat dishes and serve it a few degrees cooler than you normally would a red wine.
This “great growth” is richly concentrated, even a bit syrupy in texture, although almost totally dry in style. Pear, peach and pineapple aromas and flavors give the impression of fruit nectar, then pick up enough salty minerality on the finish to add interest and provide balance.
This “heart of the harvest” Gamay is produced from 100-year-old vines, a rarity in any appellation. With less than five acres to work with, this ripe and structured wine shows the potential even of “simple” Beaujolais-appellation wines. It has weight, spice and warm red fruits that are laced with acidity. Drink this wine from 2016.
This “queen” (regina) Syrah boasts aromas of cherry candy, blueberry pie, coffee, leather and smoked meat. You'll pick up cherry cough drop, root beer and licorice midpalate: The mouthfeel is still a bit raw and needs two more years.
This “ramato” or copper-hued Pinot Grigio opens with bright aromas of bitter almond, honey, peach and exotic fruit. Its texture is smooth and soft.
This “super Puglian” blend of Montepulciano, Cabernet Sauvignon and Merlot delivers simple but polished aromas of red cherry, blueberry, spice and toast. It has a solid, chewy finish and offers lush berry flavors on the palate.
This “Tobey” Artist Series release is 44% Cabernet Sauvignon, 30% Cabernet Franc and 26% Merlot. Sweet scents of toast and cherry fruit introduce a wine with exceptional detail and density. Its core of cherry fruit is highlighted with cinnamon and baking spices, and the finishing tannins are polished and precise. The elegance, persistence and sheer finesse of this wine is most impressive.
This “white label” blend is broad and lush, and it offers typical Bordeaux-blend aromas and flavors of plum, cassis and cigar box. A mocha note comes through on the softly tannic finish. Drink now and over the next few years.
This über-simple sparkler has an extremely shy nose while the diluted off-dry palate offers mere suggestions of tropical fruit and a confectionery note. Brisk bubbles provide the backdrop.
This abounds in scents of fresh, crisp red-apple slices, orange supremes and buttercup flowers. Those notes carry through to the medium-weight yet clean and well-balanced palate, followed by a bright, mouthwatering finish. Drink now for the sheer pleasure of its freshness.
This absurdly priced Carmenère is always one of Chile's best, and this vintage is just fine, with cherry, cassis, graphite, herb and eucalyptus-like green aromas. The palate is chunky and round in feel, with solid acidity and plump, herbal flavors of berry fruits, olive and spice. But what justifies a $235 price tag? You can be the judge.
This abundantly rich wine seems to melt in the mouth like fine dark chocolate. Aromas emphasize fully ripe plums, black cherries and a whiff of spicy oak. Then chocolaty flavors expand quickly on the tongue as they are carried by copious soft tannins. While big in flavor it's modest in body and alcohol.
This accessible Barbaresco opens with ripe red berry, rose, leather and earthy aromas. The fresh palate offers dark cherry, ripe raspberry and black pepper alongside firm tannins and bright acidity. Drink now–2019.
This accessible Barolo leads with a pretty fragrance of crushed blue flower, wild rose and bright berry. The palate delivers Morello cherry, black raspberry and cinnamon notes alongside fresh acidity and supple tannins.
This accessible Chardonnay is honeyed on the palate with apricot, tangerine, peach and oak flavors. It has good coastal acidity for balance.
This accessible ripe wine is full of fruit. The aromas are intensely herbal, a character that is repeated in the grassy palate that is lifted by juicy green fruits and citrus. Drink now.
This accessible, red-fruited wine has layers of fresh acidity, soft tannins and an immediate smoothness, with subtle hints of minerality. Lively acidity and fresh fruit flavors are left to linger on the finish.
This accessibly priced wine shows soy, black tea, boysenberry, black pepper, baked plums and lavender notes on the nose. The palate offers lilacs, rose petals and more lavender, alongside olallieberry, pencil lead and a peppery spice.
This Acciderba shows elegance and intensity, and it offers notes of oak-derived spice, dried herb, blackberry and clove. On the palate, this blend of Cabernet Sauvignon, Merlot, Syrah and Sangiovese delivers firm tannins and tangy barbecue and teriyaki notes.
This acidity-driven wine has a sheer veneer of tannins over thinned red fruit, earth and cocoa powder. With such a light, simple touch, this wine is a good choice for those who usually order white wine.
This admittedly oaky wine makes an attractive package of cedary, savory aromas and rich fruit flavors. It's playful on the nose, with rosemary and forest floor aromas, and almost-sweet Bing cherry flavors on the full-bodied and smooth palate.
This aerated, yellow-tinted brut nature smells mature, bready and buttery. The palate is full bodied, yeasty and anything but sweet. Salted citrus and papaya flavors are nutty and hold steady on a slightly flat finish. Drink now.
This affordable blend of all five Bordeaux grapes is a solid second wine, produced from barrels cut from the winery's other bottlings. It hits 14.5% alcohol but remains reasonably well balanced, with just a touch of heat. It's dark and smoky, with plenty of barrel flavors. Cherry liqueur, smoke, caramel and espresso—it gives you a lot of power for the price.
This affordable blend of Sangiovese, Zinfandel and Merlot is a serious red wine. Showing layers of blackberries, mocha, herbs, spices and smoke, with a complex acid-tannin structure that will stand up well alongside dry reds costing much more.
This affordable bottling from sustainably minded vineyards is a good everyday dinner wine. It offers violet and blackberry on the nose and a lush feel in the mouth, with black cherry and soft tannins.
This affordable bottling offers intensely concentrated fruit nicely accented by hints of cedar and mocha. The tart, mixed-berry flavors are crisp and mouth-watering, finished off by a dusting of cocoa powder on the finish.
This affordable Chard is a wonderful food wine. It's dry, brisk in acidity and clean, with nice varietal flavors of pineapples, oranges, pears and limes. Oak treatment adds a just right touch of vanilla and buttered toast, while brisk acidity makes it all bright and zesty. Easy to find, with 13,200 cases produced.
This affordable offering from a prime site within the appellation introduces itself with burly, smoky undertones and a thick skin, remaining grippy and smoky in black fruit throughout. Full bodied, it shows the warmth of the vintage and ripeness of valley floor grapes.
This affordable sparkler starts off with odd, funky aromas that suggest bananas and mushy papaya. The flavors aren’t bad, but the wine is austere and awkward, with a rough texture that offers little pleasure. It’s just drinkable.
This affordable wine begins with aromas of tobacco, dried leather, meat, and cranberry, but it drinks fruitier than it smells. ThereÕs a burst of spicy black cherry on the palate, with soft tannins, and the high acidity was born to cut through heaps of olive oil and butter.
This affordable wine has a juicy lushness that will please many palates. The unctuousness of peach and pineapple makes it vibrant and alive, without ever being fussy.
This affordable wine impresses in smoky, charred oak and a full, robust profile that it embraces completely. Leather, blackberry and black pepper combine on the palate for power and a lengthy, lasting impression on the finish.
This affordable wine is a testament to skilled sourcing and blending, using choice grapes from up and down the coast. Spicy cherry, forest and black tea aromas provide plenty varietal character, while medium-bodied weight and juiciness are lifted by bright acidity.
This affordable wine is smooth and deeply fruity, rather full bodied, and quite enjoyable for the ripe blackberry and boysenberry flavors. Not as tannic as some, it still has a moderately gripping texture that will be perfect with grilled meat.
This affordable wine offers tangy oak and tannin along with vibrant red fruit. Leather and juicy black plum add to its soft layers of flavor.
This affordable, larger-production wine is soft, structured and attentive to a savory edge of blue fruit, sweet vanilla and toasted oak. It's a crowd-pleasing blend from several appellations that's ultimately balanced and round.
This affordable, straightforward white wine is fresh and crisp, buoyed up with tart acids and flavors of citrus rind, pears, and green apples. It has a bit more concentration than its budget-priced Washington competitors, and the vibrant, clean fruit flavors match well with a wide variety of summer dishes.
This affordably priced bottling is quite solid for the cost, showing deep black cherry, blueberry, cedar shavings, tobacco leaf and ash, cocoa and slight bay leaf on the nose. Chalky tannins show first on the sip, and then unwind to offer blackberry fruit, woody pencil shavings and a decent density.
This affordably priced county wine is simple in structure, showcasing clove, cedar and black currant flavors on the full-bodied, concentrated palate.
This affordably priced Pinot Noir is part of the winery's popular Evolution series. It's smooth and forward, with pretty red fruit supported by juicy orange flavor. It has the tannin and stuffing to work well with roast poultry or as a stand-alone fireside sipping wine.
This age-worthy wine smells like the shady side of a mountain, with black olive notes and roasted fennel alongside cedar-spiced strawberries and brambly berries. Both firm tannins and pungent acidity fuel the palate, with cherry, raspberry and slightly bitter espresso. Drink 2020–2025.
This age-worthy wine was given plenty of time to develop in used French oak, and will stand up to further time in the cellar. Right now it offers structured depths of high-toned cherry and leather, with a floral flourish that keeps it bright and fresh despite its substantial concentration. Drink now through 2020.
This ageable wine has sturdy tannins and is a shade too young to drink now. A few years of cellaring will open up the blackcurrant and olive flavors and soften the mouthfeel. If you must open it, try with a perfectly grilled lambchop.
This aged 100% Traminer has aromas of yellow peach, canned apricots and caramel. It is soft on entry into the mouth and has flavors of peach pie and caramelized apples.
This aged blend of 50% Sangiovese and 50% Montelpulciano opens with black fruit and oak aromas. The dense palate delivers dense raspberry and wild cherry, layered with clove and chocolate alongside dusty tannins.
This aged blend of 70% Bobal with 15% each of Shiraz and Cabernet Sauvignon smells cheesy, with hints of mature black fruits and tobacco. The palate lacks structure, while the flavor profile is earthy and revolves around stewed berry and cassis. A short finish evaporates in a snap.
This aged Cabernet is mild, mellow and earthy on the nose, with aromas of tobacco and baked berry fruits. Acidity is pronounced on the palate; after that there's a mix of spice, cherry and cassis flavors. Loud acidity on the finish freshens things up while creating citric scour. Drink now.
This aged expression from the Nizza subzone of Asti offers tertiary aromas of dried tobacco and dried prune. The variety's characteristic acidity kicks in on the finish.
This aged expression of Motto Piane Soave drinks with such intensity, thickness and golden brilliance, you'd almost mistake it for a dessert wine. Aromas include candied fruit and sweet pineapple.
This aged for 18 months in new French barriques, and the influence of that is marked. Cedary, gently sawdusty notes and a touch of nail polish are apparent on the nose, while the palate is admirably full bodied and richly textured. The finish is generally velvety, but also shows hints of varnish or paint thinner. Overall, the raw materials are impressive, but the wine comes across as a bit disjointed.
This aged Moscatel is showing a deep gold color from its time in wood. It is as smooth and rich as velvet, with wood, syrup, honey and marmalade. Ripe and opulent, it's delicious both before and after a meal.
This aged Nero d'Avola delivers sophisticated tones of cherry liqueur, asphalt, resin, coffee bean, dried prunes and plums. The wine delivers personality and charm with a silky, elegant feel in the mouth. The integrity of fruit probably won't last much longer, so don't wait long to drink it.
This aged Riesling is medium gold colored, with pleasant aromas of lemon peel and petrol. It is round and generous on the palate, with flavors of lemon custard and green olive tapenade. The finish is long, with lingering flavors of lemon pith.
This aged wine is oaky to an extreme, with minty, resiny aromas that crowd out dried raspberry and currant notes. A wiry, tomatoey, almost citric mouthfeel is low on body and high on acid. Flavors of tart plum and raspberry finish raw and woody.
This aged wine shows tertiary aromas of dried fruit, cured meat, bresaola and toasted almond. The wine is garnet in color with browning hues. Drink immediately.
This aggressive, spice-laden, clone-focused bottling from Norm Yost shows crushed kola nut, clove, black cherry, turned earth and touch of pine forest on the nose. Dried mint and eucalyptus flavors lead the sip, which settles into dark red fruits and heavier brown spice, with plenty of acidity and crushed rock minerality.
This Agiorgitiko and Syrah blend is an earthy mélange of pepper, blackberry and cherry aromas and flavors of black fruit, red cherry and vanilla spice. Balanced and focused, it's a wine for sipping and pairing with food. Think pork or lamb.
This Aglianico-based rosato opens with a dark raspberry color, followed by aromas of forest berry, chopped mint, candied fruit and pink grapefruit. Smooth and velvety on the finish.
This Aglianico breaks the mold thanks to its distinctive aromas of red apple, cherry, chocolate, spice, toast, cola and gaseous notes. It is high on acidity and freshness and offers lingering flavors of sour cherry and spice.
This Aglianico from Irpinia is thin in appearance and offers awkward notes of apple cider, black mineral, cherry, blueberry and spice. The nose is a bit muddled but the wine drinks well thanks to its solid structure and polished tannins.
This Aglianico is redolent of mature fruit, black cherry, blueberry, earth, leather, espresso, wet stone and it also has a touch of blueberry muffin. It's an intense and fruit-forward wine that remains a bit raw and gritty on the palate.
This Aglianico opens with aromas of new oak, vanilla, chocolate and overripe black fruit, all of which carry over to the one-dimensional palate. It seems tired, and the sugary sweetness, dense concentration and evident alcohol give the wine a lumbering character.
This Aglianico opens with aromas of roasted coffee bean, toast and black fruit. The oak-driven palate offers espresso, black pepper and black cherry flavors, but it lacks fruit richness and ends on a note of drying wood tannins.
This agreeable and affordable wine has cinnamon and cherry jelly aromas, fresh and light fruit flavors, medium body, and a soft texture.
This airy confection has aromas of lemon and vanilla, then almost sweet flavors of butterscotch and lemon cream on a fairly soft texture. It is light to medium bodied.
This Albariño grows on you right away. The wine starts out shy and clean, almost as if it were neutral. But as it opens you'll see that citrus, saline and tropical fruit flavors emerge. By the time it's fully unraveled the wine is smooth as glass, comfortable and just right for drinking now.
This Alcance Cab is arguably the best we've had from them to date. The color is deep, the aromas of thyme, sage and cassis are alluring, and the flavors are packed in tight and revolve around exuberant boysenberry and cassis fruit. A real mouthful, with toasty mocha and vanilla on the finish.
This alcoholic wine (15.9%, and you can taste it) is also tongue-scrapingly tannic. The black cherry and cassis fruit is fabulous, and quite ripe, but the alcohol starts to burn out the finish. Let the record show that some tasters will love this wine.
This Aleatico made from sun-dried grapes is a perfect companion to chocolate-based desserts. It's a red, sweet wine from the Tuscan island of Elba with aromas of black cherry, jam, pomegranate and spice. It has structure and texture and boasts some mild tannins that can cut through chocolate's smooth creaminess.
This Alicante leads with red-skinned berry, rose petal and cooking spice aromas that carry over to the juicy, straightforward palate. They're joined by a gamy flavor and smooth tannins that leave an easygoing impression. Enjoy soon.
This all- Cabernet Franc bottling opens with cassis, mocha, graphite and bell pepper aromas. The concentrated palate delivers black currant, raspberry jam, clove and oak-derived spice flavors, with assertive but polished tannins. Drink through 2023.
This all-Italian expression of Sylvaner shows beautifully delicate floral and exotic fruit aromas wrapped within a light, fresh bouquet. The wine's smooth, silky, slightly oily texture reinforces its feminine feel.
This all-out Zin makes no bones about its sweetness, heavy oak spiciness and full body. Maple syrup, brown sugar and cherry jam are the dominant notes that crowd the aromas and flavors and linger on the finish. Very rich and full-bodied, it has prominent caramelized oak notes that keep the tannins from biting.
This all-Sangiovese Chianti boasts red fruit and blackberry aromas. Structured with laid-back tannins and fresh acidity, the palate offers black cherry flavor with a hint of baking spice.
This all-Sangiovese Chianti offers black-skinned fruit and new leather aromas. The firm palate delivers prune and ripe tangerine fruit, framed by smooth tannins.
This all-Sangiovese Chianti opens with black-skinned fruit, allspice and new leather aromas. Polished tannins lend structure to the dried black cherry, licorice and a tobacco flavors on the palate. Drink through 2022.
This all-Sicilian Syrah opens with smoky or burnt aromas of asphalt and toasted nut. There is some distant red fruit in the background, along with tangy citrus and dill.
This all-stainless Chardonnay does not sacrifice flavor complexity, with a mix of apple, pear and peach fruit flavors that is seamless and fresh. The wine finishes as clean and crisp as it begins. Drink up during the next couple of years.
This all-stainless wine is crisp, clean and bright, with palate-pleasing fresh apple fruit. It went through full malolactic, taming the acidity, and offers highlights of mint and herb.
This all-Viognier wine opens with apricot, butterscotch, toast and vanilla notes. On the creamy, full-bodied palate, lime and hazelnut flavors accent a core of juicy yellow peach. Enjoy through 2019.
This Alliance Bourg co-op wine is packed with minty new-wood aromas, this has the potential to be a smooth, polished wine. The blend is 70% Merlot, 20% Cabernet Sauvignon and 10% Cabernet Franc. Firm tannins at this stage do not mask the ripe blackberry fruits. Give this wine until 2019 before drinking.
This Alliance Bourg wine is dry and firm with its concentrated tannins. Too much extraction has left a bitter character. It will remain a wine that is tough.
This alluring Chardonnay displayed a gorgeous nose of vanilla and candied apricot. While it is relatively simple on the palate, the flavors are concentrated and it finishes well. Overall, an easygoing bottle of wine that will match most foods.
This alluring red blend start with aromas of cherry, blueberry, cedar and spice and leads into pretty layers of red berry, cherry and violets on the palate. Soft and full with good acid balance, it's a lovely combination of native and international varieties.
This alluring rosé sparkler has a heady fragrance of wild flowers and pressed, white roses. The palate is focused and precise, delivering creamy strawberry, white cherry and pink grapefruit flavors, along with a fine perlage.
This almost-100% Zinfandel bottling from the heritage Papera vineyard is delightfully complex and juicy—an expressive celebration of spiced plum and soft, juicy cherry. The spiciness on the back palate is especially rewarding.
This almost-colorless Grenache Blanc smells of generic white fruits. The palate is lean, shearing and shares much in common with lime juice. Flavors of lime, tart apple and scallion are tangy on a clattering finish.
This almost-opaque bottling from the Hidden Valley Vineyard unleashes a powerful wave of aromas, from concentrated blueberry to licorice and vanilla to plum sauce. Cassis flavors permeate the dense palate, feeling lavish and nearly over-the-top.
This almost-pure Cabernet includes grapes sourced from Red Mountain and Horse Heaven Hills vineyards. The structure is gorgeous—massive yet precise—with a steely spine, great concentration and supple, mixed black fruits. A streak of lead pencil and a hint of toast contribute further complexity. Delicious already, this will reward cellaring through 2025.
This almost 100% Cabernet Franc single-vineyard wine is perfumed and ripe. The velvet tannins and ripe black fruits are fine, structured and with enormous potential. The wine is generous, opulent and worthy of serious aging. Drink from 2027.
This almost colorless sweet wine is made from Macabeo, not your most expressive grape variety. Aromas are funky and cheesy, with a low-acid palate that's on the flabby side, while creamy vanilla and caramel flavors don't allow for much fruit to shine through.
This almost colorless wine has a slight aroma of bananas and roses, and a very light flavor of cucumbers. It's light-bodied, soft in texture and short on the finish.
This almost delicate wine has wonderful light cherry and floral aromas, pure and vivid raspberry and red cherry flavors and a texture as smooth as silk. A rarity made from old vines, its medium body balances nicely with ample acidity, mild tannins and a lingering finish.
This almost pure Carmenère (there is a little Cabernet Sauvignon in the blend also) sneaks up on you. At first herbal and green, it fills in with a few hours of breathing time, lengthens and shows unsuspected complexity. Cranberry, a whiff of smoke, a bite of pepper, and fresh, not dried herbs, nicely blended into a seamless, satisfying whole.
This almost see-through blend of Grenache and the native Morenillo grape is a throwback wine with dry cherry and plum aromas, a fresh and racy palate, and mild but attractive raspberry, plum and vanilla flavors. It's all about freshness and elegance, with a lightness of being. Drink now.
This almost translucent brick-colored Pinot offers aromas of lettuce leaf, orange peel and dried red fruits. It's light, edgy and fresh in feel, with flavors of salted meat and herbal plum. A tangy citric finish is primed with racy acidity. Fermented and aged in egg-shaped cement tanks.
This almost white rosé is produced from selected parcels of the estate. Citrus and pepper dominate, supported by ripe red fruits and delicate acidity. It is a beautiful wine, elegant and with a fine balance between the fruit and the crisp texture. Drink now.
This Alpine sparkler opens with aromas that recall honeysuckle, lily of the valley and candied citrus. The firm palate delivers ripe yellow apple, nectarine zest, candied ginger and toasted walnut accompanied by crisp acidity.
This already mature wine starts off with aromas of herbs and beet greens, then quickly turns leathery with exposure to air. Flavors of leather, dried fruit and decay are a bit lean and astringent. Although the fruit seems to be departing rather precipitously, there's sufficient complexity to merit interest.
This already tastes old and oxidized, almost like a fino sherry. It's not exactly undrinkable, but is not a good value.
This Alvarinho comes from vines grown outside the classic Vinho Verde appellation in the larger Minhao region of northern Portugal, but you'd never know it. It has all the intensity and richness of the grape, with a rich texture and apricot and pineapple flavors. It's a fine wine that could age, so drink from 2016.
This always-impressive wine is a blend that pits local Alentejo grapes against Syrah and Petit Verdot. Concentrated and complex, it is packed both with black fruits and dark tannins. Intense acidity proclaims its youth and this powerful wine will need to age. Drink from 2019.
This Amador Zin has Lodi producer Michael David's signature bacon and oak, its 17 months in American oak having no place to hide. The wine's blackberry fruit tastes full, its tannins chewy. High-alcohol California mountain Zin at its most intense concentration.
This Amarone boasts black cherry and plum flavors layered with notes of toasted oak, black pepper and chocolate. The alcohol is noticeable on the palate, with a warmth to the finish. It's not overly complex, but the fruit is delicious.
This Amarone has a fragrance of blackberry, plum and oak, all of which carry over to the palate alongside notes of black licorice and pepper. You'll also detect a warm midpalate and warmth of alcohol on the close.
This Amarone has a fragrance that recalls black cherry and licorice, along with a hint of well-integrated oak. The palate offers raspberry, ripe cherry and spicy notes of white pepper and clove. Smooth and well balanced, it closes on an almond note.
This Amarone has a rich fragrance of black cherry, prune and cocoa, with hints of almond and toasted wood. The palates shows notes of toasted oak, along with vanilla and espresso accents that muffle the black fruit undertones.
This Amarone has an overripe black fruit aromas, with a hint of nail varnish. The palate shows raisin and spice flavors, but is dominated by oak and evident alcohol.
This Amarone has aromas of plum and evident oak. The palate delivers dark cherry, raisin and spice flavors, with chocolate and espresso accents. The dense fruit has easy appeal but the wine doesn't have much personality.
This Amarone has aromas of rich black fruit and vanilla. The palate shows almost overripe plum and berry flavors, along with oak sensations and toasted notes. You'll also detect a warm midpalate.
This Amarone has aromas of ripe berry, raisin and spice. The palate delivers mature plum, prune and black licorice notes. It's soft and sweet right now, but reflecting the heat of the vintage, it also seems evolved beyond its age, so drink soon.
This Amarone has aromas of ripe black fruit and vanilla. The palate delivers plum and blackberry flavors layered with chocolate and oak. It's not overly complex, but the big fruit and spice flavors satisfy. It's fast approaching its ideal drinking window, so enjoy soon.
This Amarone has aromas of ripe fruit and evident oak. On the palate, it's a bit lumbering, with mature plum, toasted oak, espresso and chocolate notes. Drink now and over the next few years.
This Amarone has earthy fragrances of underbrush, mushroom and tobacco leaf. The palate delivers raisin, black pepper and vanilla flavors, along with evident oak and alcohol sensations. This shows the heat of the vintage and won't develop much complexity, so drink soon.
This Amarone has forward aromas of ripe black fruit and spice. The palate delivers rich black cherry flavors layered with chocolate, black pepper and hints of espresso. It's robust, with great depth and a velvety texture.
This Amarone has nearly overripe aromas, with hints of nail varnish and raisin. The palate is better, offering spirit-soaked black cherry, black pepper and licorice notes. You'll also notice the warmth of alcohol on the midpalate.
This Amarone has ripe blackberry aromas, with hints of raisin and spice. The palate shows black cherry, black pepper and prune notes. It has tight tannins and fresh acidity, but needs time to unwind and develop; drink after 2016.
This Amarone has scents of plum, raisin and toasted oak. The palate delivers prune and black cherry flavors, accented by hints of chocolate. This is soft and round, and the palate is also somewhat evolved.
This Amarone has sensations of plum, stewed prune, bitter almond and black licorice. It has a very warm midpalate and is enjoyable now but seemingly fast approaching its ideal drinking window; enjoy over the next few years.
This Amarone has somewhat rustic aromas that recall animal and meat juices. You'll also detect whiffs of burned rubber. The palate is better, showing ripe fruit and smooth tannins. While the fruit is delicious and immediate, this also reflects the heat of the vintage and is shy on fresh acidity.
This Amarone is loaded with big fruit sensations of ripe cherry and plum, along with raisin, chocolate and oak accents. It's rather one dimensional, but has delicious fruit and is perfect for immediate enjoyment.
This Amarone is made in a more restrained style. It shows black cherry, raisin and black pepper sensations. While it's not overly complex, it has great fruit and spice flavors, and is perfect to accompany seasoned dishes, like grilled Portobello mushroom steaks.
This Amarone is made in a traditional style with aromas of forest berry, red apple, spice and barbecue smoke. It exhibits pretty luminosity and buoyancy with vibrant fruit flavors and a fresh cherry finale. Very nice.
This Amarone is well made and boasts dark fruit and spice aromas and flavors. The dominant oak sensations of vanilla, toast and coffee make it a tad anonymous in style.
This Amarone needs time in the glass to open and evolve. The bouquet is muddled at first, but after only a few minutes, brilliant threads of mature fruit, spice, mesquite wood and cola come into sharp focus. The effect is similar in the mouth, the wine is subtle at first but quickly builds in momentum.
This Amarone offers blackberry, plum, and chocolate flavors layered with licorice, black pepper and vanilla notes from the well-integrated oak. This is structured, but it also has finesse. Drink after 2016 for additional complexity.
This Amarone opens with a fragrance of forest floor, plum cake and pipe tobacco. The rich, velvety palate delivers blackberry and wild cherry layered with cinnamon and cocoa. It's enveloping and already enjoyable but hold for another few years for more complexity.
This Amarone opens with slightly rustic but not unpleasant aromas of earth and farmland that burn off to reveal dark fruit and spice notes. The palate shows ripe black cherry, plum and raisin flavors, spiced with a black pepper accent.
This Amarone presents loads of sweet vanilla with chewy and thick extraction. It's a modern wine—gorgeous through and through—with really delicious tones of fruit and sweet spice like nutmeg and cinnamon. It closes a tiny bit sour with oak-driven tannins that leave a lasting impression of spice on the palate.
This Amarone seems a tad older than it really is thanks to slightly aged aromas of cured beef, cigar box, earth and used leather. But the freshness of the fruit does come through on the palate, promising many more drinking years ahead.
This Amarone shows dominant oak and vanilla on the nose, along with prune and licorice notes. The palate is also dominated by oak, vanilla and toasted notes, along with black fruit and alcoholic warmth. Overall, it's a bit dense, and while it lacks finesse, it is rich and does have its own charm.
This Amarone shows nearly overripe black fruit aromas, with just a hint of nail polish remover. The palate is better, delivering mature black cherry flavors accented by fennel, hay and raisin notes. Best to drink this soon.
This Amarone shows overripe black fruit, oak and raisin aromas. The palate offers extracted plum and black cherry flavors layered with chocolate, vanilla, oak and black pepper notes. It's closes on a note of bitter almond.
This Amarone shows the heat of the vintage. It has black fruit and spice notes but the palate is dominated by searing alcohol sensations. It lacks richness and fresh acidity, and closes on a bitter note.
This amazing wine can match up against wines double the price. Brawny red berries and wild cherries mix with cut sagebrush, eucalyptus and crushed graphite on the nose. The palate combines bright red, acid-driven raspberry fruit with the darker structure of elderberry. Throw in thyme and bay leaf for the complete package.
This amber-colored Hungarian stunner has ethereal aromas of raw honey, beeswax, freshly baked tarte Tatin, canned apricot and fresh pear. It is silky smooth and creamy in the mouth with pronounced flavors of clover honey, pear tart and baked sweet apples. The acidity is perfectly balanced so you can appreciate its velvety richness without feeling that the sweetness is too cloying.
This amber-colored Marsala opens with earthy tones of porcini mushroom, caramel, burnt sugar and candied fruit. It's a thick, syrupy wine with savory, leathery details on the long finish.
This amber-colored nectar is a quintessential dessert wine. It has heady aromas of maple syrup and dried orange slices. The palate is exceptionally smooth, with flavors of dried apricot, hazelnut and walnut, with a cinnamon accent. It's a perfect meditation wine or to pair with fruit tarts or baked peaches.
This amber-colored Riserva offers slightly oxidized flavors of caramel, butterscotch and yellow rose. There are Sherry notes in there too, but not enough of them to disregard the wine. It shows good length and persistency.
This amber-colored wine has a perfumed nose of apricot marmalade and marzipan. It is bright on entry, followed by a sophisticated sense of chalkiness with intense flavors of peach, nectarine, brioche, guava and honeysuckle. Flashes of brightness on the finish dissipate the firm tannins on the palate.
This amber-colored wine is showing oxidation. The fruit has dried up, leaving only mineral, bitter walnut and flat sensations.
This amber-colored wine offers a clean bouquet of green apple. Sophisticated flavors of tart apple, honeydew and sage play on the tongue amid chewy tannins that persist into a mouthwatering finish, with lingering notes of Mediterranean herbs.
This amber-hued wine is Josko Gravner's calling card, and it not only helped kickoff Italy's orange wine movement, but it put the native grape Ribolla Gialla on the map. Delivering dried apricot, orange zest, saline, resin, ginger, anise, dried herb, nut and a blast of smoky mineral, it has an extreme character. While it's not for everyone, it's an impressive effort that combines structure, restraint, depth and complexity. Serve only slightly chilled. Drink through 2027.
This amber colored, orange-style wine has aromas of canned peaches and apricots on the nose, while fresh stone fruits seem to dominate the full bodied palate. The finish is creamy and lingers on.
This amber, thickly extracted Vin Santo from Chianti Classico opens with intense aromas of butterscotch, marron glacé, honey-roasted almond and brown sugar. It's beautiful and intense down to the succulent core and offers fleshy layers of syrupy sugar.
This ambitious blend of 60% Sangiovese, 15% Merlot, 15% Petite Sirah and 10% Cabernet Sauvignon largely succeeds, with aromas of tight blueberries, concentrated purple flowers and a touch of crushed peppercorn. The fruit-driven palate is dense with blueberry, tart boysenberry and a dusting of cocoa.
This ambitious Cabernet keeps up with the best of the 2010 vintage. Made by Beaulieu's longtime chief winemaker, it's ripe and pure with mocha, blackberry jam and sweet oak flavors. Give it 5–6 years to integrate.
This ambitious debut from Argyle's founding winemaker is the first sparkling wine to be released under his own Roco label. Rollin Michael Soles crafted this classic blend of two-thirds Pinot Noir and one third Chardonnay from three Willamette Valley vineyards. It's a young, tart wine that's still a bit leesy, with precisely defined apple and citrus fruit. Retasted after being open for 24 hours it had just begun to expand and reveal the promise locked away in the bottle. Drink 2020–2030.
This ambitious effort from Trefethen was grown in a block of the estate vineyard. No effort was spared, with careful clonal selection, tasteful oak application and all the bells and whistles of Burgundian technique. The result, however, leaves something to be desired. There's a taste of green pea lurking in the background behind the tropical fruit, green apple and peach flavors that must be due to the unusually chilly vintage.
This ambitious effort stars flavors so ripe and fantastic, they defy description. The wine, with a few drops of Cabernet Franc and Petit Verdot, explodes in blackberries, black cherries, currants, mocha, sweet licorice, plum and new oak flavors. The tannins are magnificent, the oak integration beautiful. The chief criticism is that the alcohol level is high, and gives the wine a burn of heat.
This ambitious offering from Two Hands is a bit of dissappointment. The bold black cherry fruit seems slightly cooked or raisiny, and there's a grassy, herbal element as well. But it's also nicely concentrated and weighty, with a mouthwatering finish that redeems it.
This ambitious project delivers another great wine with plenty of deliciousness to substantiate its crazy endeavor to plant grapes on a windswept island. Baked red plum, cola and cinnamon aromas lead into an acid-driven palate full of ripe yet tangy cranberry fruit and a strong sagebrush quality.
This ambitious wine is bold in every aspect, from the deep, deep color, to the dark chocolate and cherry aromas to the rich, almost thick blackberry flavors and very firm texture. It has the variety's typical assertive tartness plus a good layer of tannin, but matches those with ripe flavors.
This ambitious winery continues to struggle to find the formula for pricy Chardonnay. They turn now to this new Sonoma County appellation, but the result is still pretty ordinary. The wine is all about buttered toast, popcorn and fruit jam, with a creamy texture that's universally appealing.
This ambitious, against-all-odds island project with ancient grapevines is showing promising results, in this case offering smoked meats, hard spice and very tight purple fruit on the nose. The palate is tart with cranberries and raspberries, with a pencil lead and earth character, proving quite interesting if not entirely Zin-like.
This ambitious, impressively structured wine will appeal to those who run from wines made in the fruit-bomb style. The subdued nose has earthy notes, while the palate is all about minerals and green pepper. A year or two in the cellar will allow the grippy tannins to integrate.
This amontillado smells complete, with a tight aromatic mix of raw wood, brine, citrus and dried stone fruits. The palate is racy, with razor-like acidity. Intense flavors of dried apricot, tart nectarine and almond skins finish full  and lasting, with cutting acidity.
This amounts to a flabby, basic SB from a hot vintage. The nose is dull and lacks spunk. The palate is soft and fleshy, with bitter-leaning, bland flavors of melon, mild citrus and white pepper.
This amped-up vintage of the Merlot-dominated, BFM Bordeaux-style red tops 15% alcohol, but seems a bit contrived. Aggressive vanilla and tobacco flavors cover up the nuanced highlights found in past BFM vintages, and the base of black cherry fruit carries a root beer finish. Not that it isn't a tasty drink—it is—it's just less interesting than before.
This ample-bodied wine boasts appealing buttered apple and citrus flavors to go with subtle touches of cinnamon and clove. Despite being unoaked, it shows plenty of weight and a fair amount of complexity; the only drawback is a touch of warmth on the finish.
This amply endowed, creamy-textured Cab may not make old bones, but it offers a delicious mouthful of rich cassis fruit, accented by hints of mint, tobacco and dark chocolate. It's silky enough to drink now, with a long, slightly warm finish.
This ancient Corsican grape, found only in small quantities on the island, has been offered the spotlight in this wine. It's soft, warm and rich in style, with plenty of spice and ripe pear and apricot flavors. Its crisp aftertaste is a fine contrast to the rich fruit. Drink now.
This ancient variety marches to the beat of its own drum, with aromas of spearmint, citrus and sea salt and flavors of mint, dried herb and lemon. Balanced acidity and an overall rounded fruit character means it goes well with a variety of dishes, from grilled sardines to creamy poultry dishes.
This and the other Icône wine from Georges Vigouroux are massive. Despite its high alcohol, this is more restrained, derived from the high elevation of Haute-Serre. Intense black fruits and powerful tannins are well integrated and give a rich rather than out-of-control character. This would be worth aging, so wait until 2018.
This Anderson Valley Chardonnay is creamy with a caramel-lemon imprint, yet  textured and vibrant with bright acidity. A bite of lime marks the finish.
This annual study of Pomerol by the longtime California producer is a bit reserved and nearly austere on the nose, slowly revealing black coffee bean, tar, elderberry and herbs. Crushed herbs and bittersweet chocolate show once sipped, giving slight spice to the dense elderberry and blueberry fruit. It's still a bit wound-up, so drink 2018–2028.
This annually anticipated bottling offers a blend of Doug Margerum's top barrels from a variety of vineyards. In this vintage, aromas of baking spice and red fruit come with minty sagebrush lift. Herbs, from oregano to dried thyme, play a central role on the palate, with red cherry fruit and a tighter, tart plum skin finish, proving slightly lighter in style.
This appealing blend of 50% Roussanne, 30% Grenache Blanc and 20% Clairette is tight and citrusy on the nose, broadening out on the palate to offer hints of apple, pineapple and underripe melon. Drink now.
This appealing blend of 70% Montepulciano and 30% Sagrantino offers up aromas of bright fruits and meat juices. The savory palate delivers flavors of juicy plum, raspberry and licorice. It's round and ready, with polished tannins, so enjoy soon.
This appealing blend of Merlot (69%), Cabernet Sauvignon (28%) and Petit Verdot conveys dark roasted coffee along with red and black fruit with barrel accents. Abundant vanilla and coffee flavors partner with grippy tannins that need more time in the bottle to settle in.
This appealing blend of Touriga Nacional and Aragonez gives a fresh, crisp red fruited wine. Just the right amount of acidity produces a light, bright aftertaste.
This appealing Bordeaux blend opens with seductive mocha and milk chocolate aromas, threaded with cedar and toast. The fruit stands up to the wood, with pretty berry and rhubarb flavors. Extra bottle age has smoothed it out.
This appealing offering has aromas of smoke, char, coffee and berry. It shows a sense of restraint and elegance while still displaying depth and balance to the lingering dark fruit and savory flavors.
This appealing red starts with a nose bursting with exotic tobacco, cocoa and red berries, followed by a juicy palate of black fruit, cocoa and sweet smoke. The oak is obvious here, offering vanilla and spicy notes, but the round fruit character keeps the wine in check. Elegant and fun.
This appealing Rioja hits with prune and raisin aromas. On the palate, bulky, grabby tannins are rugged and provide structure to an otherwise very ripe wine. Flavors of coconut, mocha, plum and black currant give this a Mounds bar character. Drink through 2022.
This appealing wine demonstrates the exciting potential for Malbec in Southern Oregon. Fresh, zippy acids underscore bright raspberry and black-cherry fruit, framed in chocolate with a dash of sea salt. The finish resonates with lightly applied baking spices and cayenne pepper.
This appealing wine displays aromas of cherry, plum, cocoa, pencil lead and Mounds Bar. It's reserved in style with tart cranberry and cherry flavors, showing a good sense of acid balance along with grainy tannins.
This appealing wine features notes of woodspice, herbs, mint, coffee and jammy red fruit. It's full bodied in feel with coffee and red fruit flavors that linger.
This appealing wine is already five years old but could use more time to show its best. The aromas of black pepper, licorice and blackberry are generous. Taut and tart fruit flavors come with a pleasing mouthfeel and a finish that lingers. Best from 2018 to 2021.
This appealing wine is rich, smooth and juicy, with a spice and blackberry character. Still young, it has the chance of aging another year, but remains great to drink now.
This appealing wine is widely available. Blueberry, vanilla cream and gingerbread make for an inviting nose. The palate packs layers of intriguing, ripe and easily lovable flavors: baked strawberries, vanilla ice cream, blueberry sauce and baking spice.
This appealing wine offers aromas of apricot, pineapple and vanilla. The flavors are lighter in style with vanilla, caramel and straw notes that linger, showing a pleasing mixture of fruit and barrel.
This appealing wine offers aromas of blueberry and huckleberry, and drinks like a vinous piece of blueberry pie. It's a bit one-note but it hits that note hard and well.
This appealing wine offers notes of fresh blue plums, huckleberry, tire rubber and woodspice. The flavors show purity, intensity and length—a very pretty example of the variety.
This appealing wine offers threads of pine needle, sage and parsley, augmenting a clean core of apple and white peach fruit. The complexity is compelling, and the length impressive, though it fades just a little too much to stand up to long term aging.
This appealing wine offers vanilla, café au lait, black currant, herbs and pepper. Silky-soft black olive flavors show good concentration and length backed by dry tannins.
This appealing wine suggests blueberry pie, herbs and confection. It shows good intensity with a pleasing richness to the abundant olive accents and fruit flavors that linger. The balance is spot on.
This appealing, easy drinker offers notes of vanilla and pear. It's ripe and sweet, fleshy in feel with flavors that lean toward the tropical.
This appealing, southern Rhône blend is a Châteauneuf-du-Pape style, with lush, forward red fruits and pleasing traces of the estate vineyard's characteristic dusty tannins.
This appealing, very varietal wine offers notes of high-toned dried herbs, flowers, dry chocolate and cherry. It's full bodied in feel yet elegant in style with rich, textured cherry and chocolate flavors backed by a light grip of tannins, showing some warmth on the finish.
This appealing, youthful wine wraps bright raspberry fruit in a fragrant blanket of toasty oak. It's lively, detailed and impeccably fresh, with the balance to age gracefully through at least 2021.
This appealingly jammy wine is rich in red cherries and raspberries. The fruitiness is the main attraction, fortunately balanced by crisp acidity, gentle tannins and the smoky structure that oak barrel aging brings. Drink this racy, silky Pinot now.
This appeals to fans of ripe fruit and oak offering rich, creamy flamboyance. Waves of pineapple and orange jam wash over the palate, liberally accented with the buttered toast notes. Drink up.
This appears to be a wine that's simply over-reached. Noticeably high-toned, with a vinegary bite to the cherry flavored fruit, it's pushed it a bit too far. Not even 28 months in three quarters new French oak can mask the volatility.
This appellation blend by celebrated winemaker Sabrine Rodems shows cranberry fruit, bergamot peel, woody chaparral and mushroom on the nose. A great sense of shiitake mushroom characterizes the palate, with the crushed sagebrush and dried marjoram expanding through the sip, culminating in a leathery, tobacco-laced finish.
This appellation blend from Bryan Babcock is flamboyant on the nose, showing lime blossom, honeysuckle, wet cement and peach aromas. There's a great sizzle of acidity and pithy grip to the palate, supporting its strong stone fruit flavors.
This appellation blend from the single-vineyard-focused winery offers a great look at the region, showing a pithy nose full of Meyer lemon as well as a touch of yogurt. The mouthfeel is grippy with lots of nervous tension, which is much more interesting than the standard range of citrus flavors on display.
This appellation blend hits all the right Pinot points, with candied red cherry, strawberry and cinnamon spice. The palate blends cooked cranberry and sour cherry with anise and a touch of garrigue. A reliable sipper, especially for the price.
This appellation blend is a great introduction to the winery's style. It offers hibiscus, shiitake mushroom, cinnamon stick and sagebrush on the nose and is bright yet smoky on the palate, recalling roasted pork, cranberry sauce and earthy, meaty flavors.
This appellation blend is nowhere near as amazing as the winery's single-vineyard expressions from this vintage, but it'll work for an everyday sipper. Light red cherry meets with damp herbs, wet hay and forest floor on the nose, while the simple palate combines red fruit with more herbs and orange peels.
This appellation blend is one of the more well-rounded Sauvignon Blancs on the market, with dried lime, Anjou pear, herb and apple cider scents on the nose. The palate is both grassy and mineral, its wet pavement flavors intertwined with pine needle and grapefruit pith.
This appellation blend is rich and lush with baked black-cherry aromas, touches of black cardamom and clove spice, and earthy rhubarb and beet notes. The palate packs a lot of forest-floor flavors, from loam to pine needles, into dark cranberry and tight raspberry fruit, leveled by pepper and pencil lead.
This appellation blend is very light in color and also quite restrained aromatically, with the slightest hints of lime, lemongrass and vanilla on the nose. The sip is quite tense, powered by lime acidity and a chalky mouthfeel. A richer white-peach element arises toward the finish.
This appellation blend of Bradley Brown's Pinot projects aims at a low-alcohol, greener style, thanks to 85% whole-cluster inclusion, with green peppercorns, Kalamata olives, tomato leaf and even jalapeño on the nose. Those qualities make the palate incredibly interesting though very light and what many consumers may find underripe, with touches of strawberry fruit, dried dill, graphite and eucalyptus.
This appellation blend performs as well as the single-vineyard expressions by the same vintner (at least early in the wine's life). From Adam Lee, this bottling offers fresh blackberry, violet, lilac, lavender, charcoal, beef and white pepper on the nose. The palate is full of peppery, boysenberry-juice flavors, wrapped in an engaging texture.
This appellation blend shows buttered toast with lemon marmalade on the nose, with a growing sense of tropicality. The palate is plush and smoky, with vanilla and cream flavors cut by just enough citrusy tang to keep it serious.
This appellation has shown great promise with the variety and this wine demonstrates why. Aromas and flavors of dried and baked plum center on a juicy, soft core, accented in pencil shavings and cedar. Red cherries and a long finish complement the whole.
This appellation is best known for its power but this wine shows it can just as easily demonstrate subtlety and nuance. Coffee, milk chocolate and cherry flavors lead to a textured palate that shows a lot of polish and detail. It's impossible to take a sip without wanting to take another.
This appellation is better known for red wines, but Bink is establishing a really good track record for this variety that's so hard to get balanced. The wine, which appears to have little if any oak, brims with acid-bright citrus, lemongrass, vanilla and pepper flavors. It appeals especially for its succulent balance.
This appellation remains a standout for the variety, as evidenced by this 100% varietal wine that's mouthwatering in stone fruit and cantaloupe flavors. The aromatics center around pretty jasmine and lime zest aromas, while the palate is structured, crisp and fruity, all in good measure.
This appellation white is light in tart acidity, with a taste of sour lemon that persists on the palate and provides freshness and bite. Concentrated flavors of pineapple ride a creamy texture along a medium-bodied frame.
This appetizing wine has attention-getting grapefruit and fresh-cut herb aromas, vivid and crisp fruit flavors, light body and a lingering, citrusy finish.
This apple-crisp wine has tight acidity and touches of wood rounded out by yellow fruits. It is ripe and very full, the nervy, mineral character contrasting with the richness that is now developing. It will age slowly, so don't drink before 2020.
This approachable Cab is from both estate and sourced fruit, all Cabernet Sauvignon. It opens with a waft of tropical coconut before delving classically into smooth black cherry, cranberry and licorice, the tannins still monstrous and the oak packing a punch.
This approachable Cabernet-based blend, which also has 18% Pinotage, 11% Cab Franc and 2% Shiraz, is a spicy and balanced red with notes of menthol, purple florals, black cherry and berry. With a mouthfeel like crushed velvet, a black pepper finish and an attractive price tag, it's a shame only 100 cases were produced.
This approachable sparkler is doughy and nicely balanced: a soft easygoing exploration of citrus, green apple and vanilla wafer that finishes dry.
This approachable wine from the Fetzer organization was aged in Bourbon barrels. It has good balance, wonderful fruit flavors, a polished texture and lingering finish. Dark in color, the aromas suggest ripe berries and cherries, and the flavors flow similarly rich and deep.
This approachable, bright blend of Sangiovese and Montelpulciano, has forward sensations of black cherry and black berry, with a hint of white pepper. Supple, round tannins make this very drinkable now.
This approachable, easy-drinking wine will please a range of different palates. Made by Napa-based winemaker Jamey Whetstone, it has soft red-fruit flavor and a big finish.
This approachable, fruit-forward bottling offers prominent black cherry, anise and vanilla aromas. It's light in body, showing candied black fruit, licorice, cola and smoke flavors.
This appropriately named wine contains a mix of eight Bordeaux and Rhône grape varieties with no single grape making up so much as a quarter of the blend. Notes of cherry and tobacco meld with dry chocolate, ash and light herbal tones leading to a spice-filled finish.
This appropriately named wine hits the nose with appealing aromas of vanilla buttercream and honeyed cashews, evened out with a limeade spritz. The palate is luscious at first, then moves into an exotic spice rack laden with seasoning salts, chopped oregano and green garlic stalks. A truly delicious, thoroughly intriguing wine.
This apricot-colored wine offers a bouquet of peach and mandarin orange. It has a chalky mouthfeel from aging in clay amphora. Stewed apricot, toffee and bacon flavors lead to a dry, slightly savory finish.
This apricot and honey flavored wine is both rich and fresh. The balance between the sweetness, the botrytis and the acidity is just right. It will go well with blue cheese or pâté. Drink from 2015.
This aptly expresses the characteristics of wines from the McMinnville AVA. A steely, peppery, gun-metal streak runs up and down the spine, with tight, compact blue and black fruits, ripping acidity, firm tannins and a light suggestion of root beer. It's all in place in a wine that seems destined for a life of two decades or longer.
This aromatic and fruity wine is ripe and full of peach and pear flavor. The wine balances nicely between crisp fruitiness and a more rounded, full-bodied texture. Clean, fresh, soft and ready to drink. Glass stopper.
This aromatic barrel selection employs multiple clones, from a winery which lays claim to farming more Pinot Noir clones than any in Oregon. Black cherry, cola and spice combine, leading into pinpoint tannins with a pleasing sweetness from the barrel aging. Drink over the next five years.
This aromatic brooder shows notes of dark cherry, barrel spice, pencil lead, vanilla and herb, along with a light floral note. The palate has nuance and detail with balance that is impressive. Give it some time in the cellar to strut its stuff. Best after 2023.
This aromatic herbal Sauvignon is crisp while also showing the ripe fruit of the vintage. It is full of citrus and melon fruits, tangy acidity and a bright, fruity aftertaste. Drink now.
This aromatic offering has notes of mineral, fireplace, cured meat and game. It's creamy and rich in feel, showing great texture, depth and richness, with savory flavors out in front of the fruit initially. It's just starting to stretch its legs, so give it plenty of time to open up.
This aromatic offering has notes of pear, peach and flowers. The apricot and other stone fruit flavors are medium bodied, simultaneously light and rich, giving the perception of sweetness leading to a lingering finish—an elegantly styled wine that walks the balance beam quite well.
This aromatic Priorat is 72% Carignan and the rest Garnacha. Aromas of floral bath soap, cinnamon and cedar accent plum and berry scents. In the mouth, this is built like a tank. Spicy chocolaty black-plum and cassis flavors finish chewy and thick, with notes of mint and licorice. Drink through 2021.
This aromatic rosé is a lovely shade of pale salmon, and has mashed apple and yeasty, almost hoppy notes. Flavors are bracing and lively, hinting at pretty cherry fruit.
This aromatic semisweet Riesling is a bouquet of jasmine blossoms and luscious pears laced with lime and musk. Sweet honeycrisp apples and powdered sugar on the palate meld with a tang of acidity and a long, mouthwatering finish.
This aromatic sparkler has appealing notes of kiwi and pineapple. It drinks dry with abundant fruit and spice flavors.
This aromatic wine brings a pleasing assortment of smoke, bacon fat, citrus, plum and blue-fruit notes. It coats the palate from end to end with sultry fruit flavors that lead to a tart, dry finish.
This aromatic wine brings a potpourri of freshly rubbed sage, Dimetapp, bay leaf and sweet tobacco. It's broad yet light in feel with a pretty sense of elegance and restraint.
This aromatic wine carries notes of movie theater buttered popcorn, peach and lees. It's full bodied with buttery stone fruit flavors that show a considerable amount of creaminess and elegance.
This aromatic wine conveys notes of Mounds Bar and dark cherries along with a whiff of volatility. It's full bodied with semisweet fruit flavors along with abundant vanilla accents.
This aromatic wine does a great job of combining effusive fruit with a lively balance. Beautiful orange blossom and honeysuckle aromas blend into delicious apple flavors while a tangy, lemon-zest sensation lights up the texture.
This aromatic wine features melon, red apple skin and tropical notes. It drinks a hair off dry with a broad, rich feel to the fruit flavors.
This aromatic wine has a strong floral scent that opens into more typical notes of tart lime skin and pineapple. It continues with similar palate impressions, then leaves a somewhat oily aftertaste, like a swallow of perfume.
This aromatic wine has floral, grapefruity aromas, generous citrus flavors, light body, a dry profile and a slightly soft, smooth texture.
This aromatic wine has notes of raspberry jam, seabreeze, green olive and smoked meat. The flavors are light and lacking in structure and definition.
This aromatic wine is at the same time structured and tough. Its redeeming feature is the berry fruit layer that is waiting to show through from 2015.
This aromatic wine is delicious Pinot Noir. With fine ripe red fruits that are shot through with tannins for aging and crisp acidity for refreshing drinking, this is a rich wine that should be drunk now.
This aromatic wine is lovely on the nose with notes of red cherries and blossoms. It's dry in style but lusciously textured with a palate that intensifies and ripens with black plum and cherry flavors. Finishes long with a spray of delicate florals.
This aromatic wine offers notes of apricot, flowers and jasmine. It drinks off dry with abundant stone fruit flavors.
This aromatic wine offers notes of jasmine, quinine, flowers and peach. It drinks medium sweet with lightly spritzy stone-fruit flavors.
This aromatic wine offers notes of lime, peach, white flowers and creamsicle. It's off dry with the neutral-oak aging providing a broad, creamy feel along with tart fruit flavors that linger.
This aromatic wine offers rich fruit and floral scents. It's tart and spicy on the palate, with bright red fruit. Although aged in 42% new and 33% one-year barrels, oak-derived flavors aren't evident. Still, it's a young wine pulling itself together.
This aromatic wine suggests a bowl of fruit, with notes of blueberries and blackberries sprinkled with herbs. The palate is tart and supple, showing good concentration of flavor.
This aromatic wine suggests candied red apple, jasmine and ale. It's medium sweet with a lightly spritzy feel and ale notes throughout.
This aromatic wine suggests green apple, tangerine and flowers. It drinks dry with stone fruit and citrus flavors that have a fleshy feel.
This aromatic wine, floral and ripe, is made from the Gouveio grape (known in Spain as Godello). The wine has a rich, yeasty character as well as crisp white fruits and acidity. It is finely balanced, ready to drink now.
This aromatic, fruity wine has a crisp and steely backbone. It's laced with citrus and crisp pear flavors, fresh and with a bright, clean aftertaste. Drink now.
This aromatic, herbal wine is crisp and lively, with bright acidity and green fruits. Citrus and gooseberry flavors bring out an even fresher side. It finishes light and fruity. Drink now.
This aromatic, medium-bodied white flirts with a distinct grassiness that can overwhelm, before settling into finer notions of grapefruit and stone fruit, as well as ripe, fleshy cantaloupe.
This aromatic, perfumed wine is deliciously fruity and crisp, with fine acidity and kiwi-like flavors. Its citrus and apple fruit is bright and lively, with plenty of spice and pepper in the texture. It's ready to drink now but will be better in 2018.
This aromatic, red-cherry flavored wine demonstrates the freshness of the year and the grape. It's a finely textured wine that is structured and accessible, with firm, dry tannins. It can be aged for 2–3 years.
This aromatically appealing wine brings aromas of blue fruit, barbecue briquettes, herbs, mineral and assorted spices. The fruit flavors are lithe yet intense, with a squeeze of tannins that lead to a supremely long finish.
This aromatically brooding wine brings aromas of brown stems, scorched earth, smoked meat, iron, violets, orange peel and blue and black fruit. The flavors coat the palate from end to end with silky soft, unabashedly appealing fruit and savory notes. It hits the delicious gong hard, with an enduring finish.
This aromatically brooding wine offers aromas of black tea, cinnamon, herbs, licorice and dried cherry. It's full in feel, layered and rich with a lingering fruit- and herb-filled finish, and a good sense of tannic structure holding it all together.
This aromatically pleasing wine brings notes of black licorice, barrel tones, coffee and green herbs. It's concentrated and flavorful with abundant cherry notes backed by expertly managed tannins. It doesn't shy away from the variety's herbal side but this is cool vintage Cabernet.
This aromatically unusual wine features notes of peppermint, honeycomb and apricot. It's front loaded in feel, pulling up short on the back half.
This aromatically unusual wine, with notes of cocoa and green herb, seems to show some oxidation. The purple fruit and orange-peel flavors are on the lighter side of medium bodied, pulling up on the finish.
This arresting wine delivers aromas of fresh-ground coffee, sweet spices, licorice, dark fruit, pencil box, bay leaf, black currant and smoke, showing so much nuance you want to just keep on sniffing. The palate brings inky, dense, seamless dark fruit flavors and beautifully integrated tannins. It's completely irresistible now—a flat out stunner—but promises to have a long life in the cellar.
This arresting wine has aromas of forest floor, strawberry and cola. It's light and lithe in feel yet still richly flavored with a lingering finish.
This art-forward, canned-wine project hits a bit of a freshness wall here. The wine is quite light in the glass yet full of dried and tired red-cherry-syrup aromas and an odd cola spice. The palate is somewhat viscous without being sweet, showing concentrated red-cherry flavors and clove spice.
This assertive wine is one of the few rosés made from this bold grape variety. It has a medium red coppper color and vivid, tart cherry and rhubarb flavors. Meaty, spicy accents emerge on the finish, so it will add a little drama to any meal.
This assertive, dry wine has wet stone and cured meat aromas and tart, mouth-cleansing grapefruit and pineapple flavors. It will make a fine foil for rich foods like fettucine alfredo or fried chicken.
This astonishingly fruity wine is ripe with tropical flavors and a rich, juicy character. The wine is full bodied showing apricot fruits along with a textured character. The wine could age, so drink from 2015.
This astringent mineral-soaked wine gathers itself around tart raspberry fruit. Youthful and compact, it shows little trace of the 18% new oak in which it was aged. This seems likely to show further improvement with additional bottle age and softening.
This at-first subtle wine shows more complexity with each sip. It has the aroma of toasted baguette slices, then tastes rich and figgy, with pear and almond nuances that linger on the finish due to a nicely viscous texture.
This attention-getter has aromas of sea breeze, black olive, coffee, earthy funk, orange peel and high-toned fresh flowers along with assorted blue fruit. It's lighter in style, soft and velvety in feel with a finish that lingers. Coming from a cool vintage, it puts a lot of elegance on display.
This attention-grabber hits the palate with reckless abandon. Stewed black plum and sugar plum aromas meet vanilla and strawberry pie scents on the lush nose. It's plush with creamy coffee, milk chocolate, blackberry and black cherry flavors, framed by soft tannins and a fine streak of acidity. Rather delicious.
This attractive and fruity rosé is very dry and rich. With red fruits, a sense of texture and just a hint of tannin, this is a food rosé, firm and ready for summer 2014.
This attractive and fruity wine blends Niellucciu with Sciacerellu, both local Corsican grapes. The freshness is right there, crisp and hinting at red currant flavors and bright acidity. Drink now.
This attractive and fruity wine from the Côte Chalonnaise has ripe melon and sliced pear flavors along with orange zest. Full and rounded, it's ready to drink.
This attractive and fruity wine is ready to drink now. It is bright with acidity, citrus and lively fresh-sliced apples. It's a delicious wine, all fruit with only the lightest texture. Ghislain Boutemy is the winemaker at the family estate.
This attractive and medium-bodied wine smells a bit like ginger cookies. It tastes nicely dry, fruity and well structured with tannins and acidity. Nutmeg and ginger notes add extra interest to black cherry and pomegranate flavors.
This attractive Barolo offers excellent density and purity of fruit. It's a modern, well concentrated expression of Nebbiolo with plush notes of black cherry, spice, licorice and blue flowers. The wine is firm and unyielding with a determined mouthfeel and pretty flavors of spice and mineral.
This attractive blend of 53% Sémillon and 47% Riesling offers a bouquet of petrol and apricot, while the palate is lively, with honeyed flavors of caramel, vanilla and apricot. It's a bit sticky on the finish, but overall this is an eye-opener. Drink now–2015.
This attractive blend of Chardonnay, Arinto and Vital is fresh, fruity, packed with apple and lemon flavors and totally ready to drink. There's a great line in acidity, a crisp texture and a green, lively aftertaste.
This attractive blend of Grenache and Cinsault is fruity with lively acidity and a crisp, tangy texture. Raspberry and orange zest hang happily together. Drink now.
This attractive Brunello presents a wild, brambly side, with aromas of wild mushroom, forest floor, small berry and crème de cassis. It boasts a beautiful, deep color and plenty of concentration, with endnotes of spice, leather and dried tobacco leaf. The mouthfeel is solid, well defined and superbly structured.
This attractive fruity wine is full of young black-currant and red-berry fruits. The tannins mingle with spice to give a contrast to the aura of fruitiness surrounding the wine. Drink from 2019.
This attractive herbal and spicy wine is the entry-level wine at this showcase estate. The wine is rich, generous with a character that reveals both crisp fruit and ripeness. That makes it rich and very drinkable young.
This attractive medium sweet wine has fresh acidity to balance the soft texture. It's an easy-to-drink wine that's ready now.
This attractive pink-colored wine has plenty of red-fruit flavor and acidity. It is a warm, rich wine, full of fruit with a touch of spice. Drink now.
This attractive rosé is always pleasing, as evidenced by pretty aromas of red cherry, strawberry, melon rind and soft sweet spice. The mouthfeel is light and vibrant, with mouthwatering acidity and bright red fruit and citrus flavors. The finish is short, but clean and refreshing. Drink now.
This attractive sunset-pink colored wine has light acidity along with its rich, structured fruit. This is as serious as rosé gets, with red plum and berry fruits supported by a concentrated texture and acidity. It could age, so drink towards the end of 2015.
This attractive village wine has ripe fruits as well as a more steely texture. Wood flavors give smoothness that rounds out the wine and enhances the yellow fruit flavors. Drink now.
This attractive Vino Nobile offers ripe cherry fruit, loads of spice and lingering tones of clove, vanilla and pipe tobacco. It's thinner but also more acidic in the mouth, which is an appreciated quality for a Sangiovese-based wine.
This attractive wine has a fine, dusty structure that balances well with the rich berry fruits. Sweet tannins and layers of acidity meld well. Ripe while also elegant, it needs a short period of aging. Drink from 2015.
This attractive wine has good acidity as well as attractive red berry fruits. It's ready to drink with its soft fruitiness and light tannins.
This attractive wine has smoothed out the sometimes rough edges of Listrac and given a ripe, purple hue to the berry fruits. Showing much of the acidity of the vintage, it's about fruit and freshness.
This attractive wine is fresh and fruity, with raspberry flavors and a red cherry-skin edge of tannins. It is full and creamy, with a soft, ripe aftertaste. The bottling is ready to drink.
This attractive wine is full of ripe fruit, with soft tannins and only light acidity. It is developing well. Drink this wine from late 2017.
This attractive wine is so drinkable, fresh and fruity. Its edge of texture gives it more than just simple fruitiness, while acidity adds just the right boost and liveliness. Red currants, tangerines and lemon peel are there to finish.
This attractive wine offers lemon and sliced-apple fruitiness. It has a lively character, crisp, tangy and ready to drink.
This attractive wine opens with a nicely nuanced bouquet of berry, spice and earth accented by positive gamy and slightly barnyardy notes. The textured palate offers attractive dark fruit and a touch of tar and licorice. Ends with an even, dry, long finish of pepper, earth and leather.
This attractive wine opens with intensely floral aromas of white spring flowers accented by whiffs of stone fruit. It has a linear palate, with juicy flavors of peach and lemon alongside crisp, refreshing acidity.
This attractive wine opens with unusual but enticing aromas of spring flowers, dill and thyme. The palate offers lemon peel, lime, apricot and almond alongside bright acidity. It will actually benefit with a little more bottle age to develop depth and complexity. Drink 2015–2018.
This attractive wine opens with Verdicchio's typical aromas of Spanish broom and stone fruit, as well as a whiff of flint. The palate offers creamy ripe peach, citrus and pineapple flavors, along with hints of salinity and minerality that are brightened by fresh acidity.
This attractive wine, fresh with crisp apple as well as red fruit flavors, seems drier than in the past. That gives a tight, bright character that allows room for some tannins. The wine is fruity, attractively textured and ready to drink.
This attractive young, fruity wine is crisp, tangy and with delicious freshness. Its floral aroma and ripe pear and melon fruitiness give it a fine rich balance. With a delicious bright aftertaste the wine is ready to drink.
This attractive, already smooth wine offers good acidity and dark tannins. Juicy black-currant flavors give the wine richness and the potential to age quickly and gracefully. Drink from 2018.
This attractive, bright white opens with aromas of orange, green apple flesh and barely-ripe white peach. The light-weight mouth offers more of the same, alongside notes of melon rind and soft brioche. A slight creaminess is countered by brisk acidity, ending clean and refreshing. Drink now.
This attractive, citrus-driven blend of Vermentino and Sauvignon Blanc comes from an estate created by the Knights Templar in the 13th century. It owes a lot to the Sauvignon in its tight herbal character. Lemon and grapefruit fruits are filled out with more exotic pineapple and mango flavors. The wine is a little young to drink now so try waiting until late 2016.
This attractive, delicate wine features gentle tannins and immediately accessible red-berry fruits. The structure is well integrated into the fruitiness of the wine. Acidity and a jammy strawberry aftertaste suggests this wine will be ready to drink soon. Drink from 2018.
This attractive, family-owned estate has produced a fruity, crisp and light wine. With its orange-zest acidity, citrus fruits and a tight, mineral character, it is a light wine—bone dry with just a touch of pepper at the end.
This attractive, finely textured wine has had five years cellar aging and is ready to drink. With ripe balance between apricot, pear and crisp citrus, this is a delicious, refreshing wine to drink now.
This attractive, fruity blend includes perfumed Syrah and juicy Alicante Bouschet. Touches of wood aging add spice and light tannins to this wine that is young but ready to drink.
This attractive, fruity wine comes from vineyards in the Douro Superior region close to Spain. It is a fresh wine with red berry fruit flavors and bright acidity. It is still young although the fruitiness is enough to give a bright wine that is ready to drink now.
This attractive, fruity wine features soft blackberry fruits that are backed up by still-young, dry tannins. A juicy character comes from the acidity typical of the vintage. Drink from 2017.
This attractive, fruity wine has refreshing acidity and clean lemon and orange zest flavors. It has a creamy side as well, giving a smooth, soft aftertaste that balances with the fresh acidity. Drink from 2016.
This attractive, herbal wine has intense fruitiness but misses any sense of place. It has appealing white currant and grapefruit flavors and a tight finish of acidity. Drink now.
This attractive, juicy wine is full of red fruit. It has strawberry and crisp red currant flavors as well as fine acidity. The result is a wine with good balance, richness, spice and tannins. Drink from 2019.
This attractive, light-colored rosé is dry, but its richness, crushed strawberry flavor and textured acidity neatly combine to produce a crisp, yet full, wine. Ready to drink.
This attractive, light and fruity wine is made from grapes from different vineyards. It has the freshest fruit and a light, open texture that offers pleasant acidity and raspberry flavors. Drink now.
This attractive, lightly honeyed wine has apple and fresh pear flavors. Fresh, fruity and crisp, it finishes with a youthful lift that suggests it will be better from mid-2016.
This attractive, medium-sweet Riesling keeps the alcohol low. Generous apple and apricot fruit flavors make it a fine warm-weather sipper. Start out any picnic with a chilled bottle of this bright and vividly fruity wine, and you're on the right track.
This attractive, smoky wine has a soft, juicy texture that comes through the red fruits. Balanced and ripe, it finishes with acidity and is ready to drink.
This attractive, smooth-textured wine offers plenty of almost-sweet fruit flavors like black cherry and prune dusted with cinnamon and cedar for complexity. The tannins are abundant but soft, so there is little astringency, and the wine is easy to sip and enjoy.
This attractive, soft and fresh wine is fruity, with red berry flavors, balanced acidity and warm tannins. With its light touch of spice, it is ready to drink.
This attractive, spicy and fruity wine brings out the warmth of the Alentejo while also keeping crispness and black-currant acidity. It is smooth, rich and very ready to drink.
This attractive, steely wine has a good touch of minerality and hints of wood under the crisp lemon fruitiness. Textured with lively acidity and bright freshness, it is ready to drink.
This attractive, well-balanced and deeply concentrated wine is also affordable. It wraps fine-grained tannins around a fruity core, making this medium-bodied wine full in flavor.
This attractively balanced wine has black fruits that are well integrated into the soft tannins, the perfumed acidity and a ripe, juicy texture. Developing deliciously, the wine should be ready to drink by 2015.
This attractively balanced, ripe wine offers rich fruitiness and soft acidity, with apple, pear and greengage flavors. The full mousse brings a creamy character to this ready-to-drink wine from the Aube, the southern part of Champagne.
This attractively colored sparkler is a light peachy-pink hue, with fragrant aromas of oranges, lemons and tropical fruit. It's light in weight (only 5.5% alcohol) but also rather sweet, and could use just a little zip to help balance out the sugar.
This attractively crisp wine is full of fruit with just a touch of caramel. Light, bright and very dry, it finishes with intense acidity.
This attractively crisp wine packed with red berry fruits is light and lively. It offers plenty of acidity along with a touch of pepper and cinnamon. Drink now.
This attractively fruity offering features floral, fruity flavors that are cut by crisp acidity. It is a bright, light and fruity sparkler, with just a touch of sweetness.
This attractively fruity wine has just a touch of tannin in the tangy, zesty structure. At the same time it offers crisp apple and grapefruit fruitiness. It's balanced, a great success with its combination of fruit and tense structure.
This attractively fruity wine is crisp and full of red currants. Its acidity and soft caramel flavor are nicely blended with the touch of tannin and crisp aftertaste. Drink now.
This attractively pale-colored rosé has ripe red fruits and crisp acidity in just the right proportions. It is soft, fruity with a lightly crisp texture and a bright, lively aftertaste. Drink now.
This attractively perfumed wine holds ripe red fruits and a juicy texture. The structure is still developing, with firm tannins that need to soften. However the freshness of the wine promises a good future. Drink from 2018.
This attractively perfumed wine shows the structure of Pommard without pushing too strongly. It has ripe red plum and cherry fruit that will balance the tannins as it ages. Drink from 2020.
This attractively priced Gigondas is a solid example, boasting traditional notes of leather and spiced meat. It's supple and slightly warm, with modest cherry fruit coated with a dusting of dry red earth. Clove and metallic notes on the finish suggest early consumption is the prudent option.
This attractively priced wine has nice acidity and subtle flavors of pear and lemon. A pronounced swaddling in oak reveals itself on the nose and mid-palate. Enjoy it with food on the richer side.
This attractively rounded wine has a fine balance between red fruits and a crisp texture that is lined with vanilla. It is light in the mouth, fruity, fresh at the end and ready to drink.
This attractively soft wine is as gentle as the Gascony countryside, made with grapes from this region. It brings together many citrus flavors along with hints of pineapple and richer fruits. Drink now.
This atypical blend brings exceptional fruit to the table, with Pinot Noir sourced from the Dundee Hills and Syrah from Walla Walla. Syrah dominates the aromas, with gamy whiffs of smoke, coffee and and licorice. The tangy black-cherry fruit comes with a streak of balsamic and a hint of pine sap. Though Pinot Noir rarely succeeds with other grapes in the blend, this is the exception that proves the rule.
This atypical blend of 56% Syrah and 44% Merlot shows red roses and red currants on the rather light nose. The palate is also delicately layered with light red plums, tangy strawberries and a tight bay leaf herbal component.
This atypical Chilean red hails from the Maule Valley and eschews oak and ripeness and instead delivers wiry raspberry, currant and dried-earth aromas in front of a high-acid, racy palate that's medium in body. Snappy, spicy red plum and raspberry flavors are fresh and edgy, with scraping acidity creating a zesty, scrubbing finish. Drink through 2020.
This Aube-based grower has produced a ripe, full-bodied nonvintage cuvée. It's loaded with apple fruitiness and just a dash of citrus. Crisply textured, it has a bone dry, bright aftertaste. 
This Aube-based producer has made a fine vintage from a good year. A half-and-half blend of Pinot Noir and Chardonnay, still young and crisp, this concentrated wine brings in apricot as well as citrus fruits into a taut and mineral texture. Still full of its baby fruit, it will age well and will be best drunk from 2018.
This austere and lightly herbal Cabernet is balanced and varietal, but at first seems a bit dull, as if tasted through a screen. That said, it actually improved after 24 hours, with more presence to the tart red and black fruits. It's an elegant style that will probably show best with food.
This austere Barolo opens with a ripe note of prune and blackberry followed by sweet spice and moist pipe tobacco. The wine is chewy and rich with a succulent quality of tannins.
This austere Brunello opens with dusty, mineral notes of crushed white peppercorn and brimstone followed by cherry candy, licorice, cola and dried garden herb. The wine shows an interesting and complex bouquet that holds its own in terms of intensity. There isn't much fresh fruit, but the tannins are dusty and fine.
This austere wine broods on its black fruits and comes up with a dry character. The structure is the main element, tied into minerality, black plum skins, only showing freshness and juicy fruits on the vivid finish.
This austere wine is almost skeletal in character. It offers plenty of tannins and structure and not much fruit. The wine feels hard and tough.
This austere wine offers some firm tannins over the red fruit. It has acidity, red-currant fruit and a core of dryness, typical of young Pommard, that suggests it will age well. Drink from 2020.
This austere wine shows tight fruits, structured and firm. The wood layers and dry tannins are dominant at this early stage. The fruit is there to be found, its blueberry juice and red plum flavors flowing around the tannins. Give this potentially impressive wine 2–3 years.
This Australian (Yarra Valley-based) brand has bottled an excellent Marlborough Sauvignon Blanc. It's plump and ample in the mouth, while the aromas are laced with hints of struck flint, snow pea, celery leaf and gooseberry, all woven into fine balance and possessing a long, mouthwatering finish.
This AVA's typical minerality underscores this full-bodied wine, which bears flavors of spice, berry and black cherry cola.
This AVA-specific cuvée brings a sharp focus to mixed fruit flavors of raspberries laced with citrus highlights. It's a pretty wine, smooth and fresh and forward. Drink over the next three or four years.
This AVA is a hotbed for this grape, as this ripe, robust effort demonstrates. Concentrated plum and cherry fruit has a whiff of leather, along with pretty baking spices. The tannins are substantial, and turn a bit chalky with plenty of skin flavors. Another couple of years of bottle age would be optimal.
This Avidagos vineyard in the Corgo River Valley is one of the oldest in the Douro. The wine, from a parcel of old vines, is hugely powerful and dense. With its dark tannins, concentrated black fruits, it could be too much. Somehow it pulls back leaving a very rich wine but also one that has structure and final freshness. The wine needs to age and should not be drunk before 2020.
This awkward wine is youthful and sharp, with a cut of green aromas and flavors. ThereÕs some jammy fruit and the body is very light and silky. Beaujolais is supposed to be fresh but this wine is simply tart and acidic.
This baby has aromas of just-picked ripe plums, boysenberries,and a peppery-chocolatey note that shows up on the palate. It's dry, clean and sharp, and it's a lot of fun. —S.H.
This baby starts out like any child; it's awkward and clumsy. But it's also nicely extracted and chewy, with ripe plum fruit, hints of licorice and a culminating toasty, slightly burnt note. The finish is tight and beefy, with good tannins, while overall it's enjoyable to drink even if it doesn't pretend to be highly sophisticated.
This balanced and attractive wine opens with aromas of white peach, gooseberry, dried grass, white florals and a touch of toasted almond. The flavors are ripe and the palate fresh, with good definition and purity. A hint of yellow apple lingers on the close. Drink up.
This balanced and fuller style of Pinot Noir celebrates the classic traits of Russian River's warmer pockets. It offers plenty of dark fruit, from blackberry to raspberry and black cherry, with sultry, fine-hewn tannins and juicy texture.
This balanced and restrained wine has delicious fruit flavors that slowly emerge on the palate. Light peach and apricot nuances ride on a lightly tart note for a mouth-cleansing effect. Enjoy as an apéritif.
This balanced Cab represents the region and the vintage well, offering velvety soft tannins and components of herb, cassis and raspberry in a long lingering package.
This balanced Rosso delivers intense aromas of ripe fruit, blackberry, spice, sweet cherry and rum cake. The wine's consistency is rich and smooth, with a refreshing touch of acidity on the close.
This balanced wine comes from an Alexander Valley vineyard not far from the Chalk Hill and Russian River appellations. The site is cool enough at night to help the grapes retain  acidity and a juicy, lemon-lime complexion.
This balanced wine has a nose of vanilla, cardamom that lingers on to the mouthful of simple, oaky red fruit. There is an herby note of radicchio that clings from the nose to the cinnamon toast finish.
This balanced wine is crisp, taut and mineral. It tastes very dry, packed with acidity and perfumed apple and lemon flavors. It's quite ready to drink, but will be better from 2016.
This balanced wine is full of dusty, dry tannins as well as ripe red fruits. A smokiness gives a dense, toasty character to the wine. With good acidity, typical of the vintage, the wine is well placed to develop. Drink from 2020.
This balanced wine is rich in velvety texture, with a backbone of structured tannins and a hint of earthy minerality. The fruit takes on a compelling tone of linzer torte, with layers of juicy blackberry and black cherry, but never veers too far, pulling back on the ripeness to find complexity, harmony and grace.
This balanced wine is ripe with the bold fruitiness of the vintage and crisp with a tight mineral edge. Rich apricot and pear flavors are attractively cut with lime acidity. Drink from 2018.
This balanced wine shows a delicate flora, white flower character as well as a crisp, tight acidity. Citrus flavors combine with white fruits and refreshing acidity. The wine is ready to drink.
This balanced wine shows fine potential. Its structure dominates at the moment, with solid tannins, but the rich black fruit is all there. Let it develop over the next several years and drink from 2021.
This balanced wine, full of ripe fruits, also has good acidity and a crisp citrus edge. It conveys a warm character, the apricot freshened by lemon flavors and given a tangy aftertaste. Drink now.
This balanced, fruity wine has gentle tannins and juicy red fruit flavors. It's fresh with acidity and a floral character that makes it already drinkable.
This balanced, pleasantly aromatic Italian Gewürztraminer offers bold floral fragrances that never go over the top. A touch of citrus zest and peach appear in the mouth and the wine is soft, plush and crisp overall.
This balanced, rich wine is produced by a family company dating to the 19th century. It has tannins, signs of wood aging and layers of black fruits. Still young, it will develop well into a solid, concentrated wine. Drink from 2020.
This balanced, ripe and fruity wine is already refreshing and crisp. Plenty of red-currant flavors go along with the lively acidity and bright aftertaste.
This balanced, ripe and full-bodied wine has good concentration and fine tannins that come from the wood aging and the juicy black fruit. It's an impressive wine, for aging 4–6 years.
This balances crisp citrus and apple flavors with a touch of toast to make for a dry, full-bodied wine.
This balances dried fruits and rich red berries with toast and a layers of dryness from the wood aging. It is opulent, generous and well balanced. As with all aged tawnies, drink now.
This balances tart red berry and cherry flavors against a backdrop of warm vanilla and spice tones. It's refreshingly crisp on the palate and finishes long, with a spray of green herbs and fine, lingering tannins. Well balanced and elegant in style.
This banana-flavored wine is soft and gently fruity. It has crisp acidity as well as a light tangy texture. Drink now.
This bang-for-your-buck spätlese shows off the surprisingly tropical side of Nahe, one of Germany's sunniest wine regions. Ripe, rich mango and pineapple flavors are soothing and mouthcoating, brightened by squirts of sunny grapefruit and tangerine.
This Barbaresco's leather, violet, crushed mint, coconut and exotic spice aromas follow through to the palate, which is bright with red cherry and coffee notes. Fine-grained tannins offer support while high-toned acidity lends balance.
This Barbaresco's pressed violet, Asian spice, menthol and woodland berry aromas lift out of the glass. Fresh, structured and elegant, the palate evokes juicy Marasca cherry, pomegranate, white pepper and a blast of orange zest while youthfully assertive tannins and racy acidity provide support. Drink after 2024.
This Barbaresco exemplifies a light and traditional expression of the Nebbiolo grape with direct intensity and vertical delivery of dried spice, oregano, vanilla, forest berry and white cherry aromas. The wine is delicate and feminine but watch out for that thorny, brambly edge on the finish.
This Barbaresco from the celebrated Rabajà cru presents aromas that are typical of the Nebbiolo grape: pressed blue flowers, tar, licorice, currants and wet earth. The presentation is correct but lacks specific definition although the wine is bright, polished and more focused in the mouth.
This Barbaresco has an unusual but appealing fragrance of incense, exotic spice and black fruit. The palate shows more classic Nebbiolo characters of cherry and spice, as well as oak-driven sensations of roasted coffee bean and vanilla.
This Barbaresco offers quintessential Nebbiolo aromas of red rose, leather and berry along with succulent cherry and raspberry flavors layered with spice, sage and Alpine herbs. It's wonderfully balanced, with bracing but fine tannins and fresh acidity, and will develop additional complexity with more bottle age.
This Barbaresco offers remarkable aromatic intensity and complexity that takes the form of white chocolate, small red berries, cola, road tar and red licorice. Based on the boldness of the nose, you'd expect the mouthfeel to be pulpy and fat. Instead, it is elegantly linear and tightly packed.
This Barbaresco opens with aromas of French oak, coconut, dark fruit and a dash of exotic spices. The firm palate offers cranberry, roasted coffee bean and oak-driven spice alongside bracing tannins that tightly grip the finish.
This Barbaresco Riserva offers classic rose, leather and truffle aromas. The palate has a core of wild cherry fruit and spice undertones, but it finishes with drying wood tannins.
This Barbera's black cherry, blackberry and clove aromas segue to its simple palate. Supple tannins and brisk acidity lend support. Drink through 2019.
This Barbera d'Alba from the 2006 vintage exhibits a slightly brownish, aged color with aromas of candied fruit, dried plums and prunes. There are gritty, thick tannins with flavors of smoked ham or beef jerky on the close.
This Barbera d'Alba is aged 15 months in oak and boasts well-defined notes of exotic spice, cigar box and shades of sweet vanilla. You'll find the fruit in the mouth, especially on the plum-driven finish. Overall, the use of wood helps shape an attractive, well-structured wine.
This Barbera d'Alba is definitely on the ripe side with chewy aromas of mature berry fruit. Acidity and firm structure kick in at the back and those ripe berry flavors last long over the wine's thick, juicy finish.
This Barbera d'Alba opens with dark, sophisticated aromas of exotic spice, black fruit, toasted nut, cherry, root beer and licorice. There's a touch of natural rubber at the back and the wine offers some sweet fruit flavors as well.
This Barbera d'Alba opens with moderate, less exaggerated aromas of ripe fruit, prunes and plums. There's also a very distinct oak note at the back that resembles Spanish cedar or mesquite. It does, however, offer nice pulp and succulence on the finish.
This Barbera d'Asti boasts a distinctive aromatic profile with elements of dried herbs and thyme surrounded by fresh berry fruit and warmer hues of smoked meat and wet earth. This is a down-to-earth but genuine expression with a bright finale and long fruit flavors.
This Barbera d'Asti offers a slightly sweet-smelling nose with bright berry notes, cranberry and pomegranate juice. There are also background notes of wet earth and wild mushroom that add an additional layer of complexity. Bright acidity follows.
This Barbera d'Asti presents an interesting aromatic profile with notes of cherry cola, sweet berry fruit and a touch of red candy. The wine is crisp and tonic in the mouth with a very fresh and acidic finish.
This Barbera d'Asti Superiore offers good value with a thinner, more traditional style that puts emphasis on the liveliness of the fruit found in its bouquet and on the finish. Bright acidity is followed by a touch of smoke or toast at the very end.
This Barbera d'Asti Superiore opens with brambly notes of underbrush and wild berry followed by wet earth and smoked ham. Give it two or three years in the bottle and pair this fruit-forward wine with lasagna or meatloaf.
This Barbera has a subtle fragrance of plum and spice. The palate offers restrained black cherry flavors, along with hints of white pepper and nutmeg. Simple, but well made, this would pair perfectly with pasta Bolognese or mushroom dishes.
This Barbera has an almost Pinot-like character to it, with hints of coffee, earthy tobacco and mushroom to the red cherry fruit profile. It's lightweight and easy drinking, with a softly woody finish. Drink now.
This Barbera has muscular, robust and tangy flavors of dark plum and blackberry, with a finish that's distinctly smoky, akin to pipe tobacco. Enjoy this with a host of hearty foods, ranging from pasta to smoked meats.
This Barbera is leathery and rustic, expressing a taste of the Old World with its juicy dark-plum flavor and roasted, toasted accents. It's slightly reminiscent of cured meats and salami, and both would make good pairings.
This Barbera is soft, sweet and simple. It shows the rich tannins of the variety, but isn't ageworthy. Tastes like melted blackberry jam mixed with anise, black pepper and smoke.
This Barbera is very pruney in the nose, with scents of smoked meat under the fruit. Despite the suggestion that the grapes got a little baked, there is plenty of acid, perhaps an indication that this varietal is difficult to get right in Washington State vineyards. Drink this one soon.
This Barbera offers rich black fruits, white pepper and anisette over a subtle layer of chocolate. Its nervous acidity is typical of the grape. This will get even better in a couple of years.
This Barbera opens with meaty aromas that resemble smoked bacon or beef jerky but you'll also get whiffs of blackberry, prune and plum. The wine is tart but also slightly sweet in the mouth and the overall fruit seems to show very mature, chewy characteristics.
This Barbera represents a return to Asti tradition thanks to its clean, simple aromas of fresh fruit, mild spice and wet earth. The wine is sharp, tangy and crisp in the mouth and would pair perfectly with cheesy or buttery dishes.
This Barbera shows elegance and harmony with ripe berry notes that are offset by wood spice and mineral notes. The extraction is thick and dense and the wine yields a plush, smooth texture in the mouth with bitter berry nuances on the close.
This barely-blush Pinot Noir vinified like a white wine (with no skin contact) is rapidly becoming a new Long Island classic. It's gorgeously aromatic, wafting of cherries and citrus blossom. The palate is brisk and zesty, yet mouth-filling, concentrated in crisp peach and red cherry flavors.
This barely salmon-colored charmer offers citrus freshness in a delicate frame. It makes a light sundowner-sip and ideal apéritif.
This bargain-basement Australian is oddly lacking in fruit, offering up herbaceous and pine scents instead. Flavor is likewise scarce on the crisp palate and the short finish. No tannins in sight.
This bargain-priced offering boasts cool, restrained Cabernet aromas of cassis and mint, with just a touch of tomato creeping in. It's fairly weighty, with bold flavors of Ribena on the palate and soft tannins on the finish. Drink now.
This bargain-priced offering combines tobacco leaf with Green Gage plum in a medium-bodied format. The flavors aren't quite as fresh and vibrant as the best examples, but it'll more than do for many occasions.
This bargain-priced offering is simple, fruity and direct, marked by peach and pineapple notes and a silky texture. Drink now.
This bargain-priced wine is oaky and bland, with a smell of menthol.
This bargain Pinot Noir is a pleasant surprise from Romania's Prahova Valley with pretty aromas of black cherries, bark and menthol. Concentrated plum and cherry flavors are countered by darker notes of coffee grinds, earth and bramble. Medium bodied with balanced tannins and acidity, it's a straightforward, everyday kind of wine, but a promising start for Romania's wine industry.
This bargain Sauvignon is leafy and intense on the nose, with fig, ripe citrus and herbal overtones on the palate. It's plump and round, and decently concentrated for the price.
This Barolo's lovely Nebbiolo fragrance shows violet and earthy notes of forest floor with hints of mushroom and truffle. The palate is not fully open, but shows bright cherry, menthol and white pepper notes, as well as bracing but elegant tannins.
This Barolo's subdued fragrance shows cherry, espresso and toasted oak. The palate is somewhat closed, but reveals black cherry, coffee, toasted oak and vanilla. It has a short finish and aggressive, astringent tannins. Reflecting the hot vintage, it lacks obvious freshness.
This Barolo boasts an intense fragrance of orange peel, Alpine forest and berry. The palate has ample intensity and shows ripe cherry, mint, cinnamon and espresso notes. The wine is well balanced, with big but smooth tannins.
This Barolo enjoys broad appeal thanks to its forthcoming bouquet of ripe forest fruit, chocolate and espresso bean. The wine offers loads of exotic spice, leather, tobacco and chewy tar. In the mouth, it is much more elegant and compact than you'd expect.
This Barolo exhibits sweet aromas of berry fruit, Christmas spice and vanilla. It's a bold, confident wine with a smooth but firm quality in the mouth that hits all the right marks. Pair this Barolo with marinated lamb and dried fig jelly.
This Barolo from the Brunate cru shows gorgeous characteristics of mature fruit, spice, natural rubber, asphalt, tar and root beer. The wine's personality is marked by a comforting, almost familiar territory-driven feel that recalls the greatest Nebbiolo-based wines from Piedmont. Save this bottle in your cellar for 10 years or more.
This Barolo from the Gattera vineyard of La Morra opens with bold personality and chiseled aromas of cola, spice, black fruit, root beer, licorice, dried tobacco and herbs. The wine holds the banner high as far as Nebbiolo tradition goes and offers a long, spice- filled finish. Drink after 2015.
This Barolo has a somewhat raw quality, delivering sensations of tart red cherry, black pepper, sage, coffee bean and bitter chocolate. The bracing tannins are astringent and overpowering at this stage. Try it after 2020.
This Barolo has an intense fragrance of rose petal, berry, incense and spice. The palate is still a bit closed and very youthful, revealing black cherry, herbs and aggressive tannins. This needs more time to develop complexity and soften up. Drink after 2016.
This Barolo has typical varietal aromas of rose and a hint of leather, but shows the heat of the 2007 vintage in its overripe black fruit and spice accompanied by a warm midpalate. The finish is abrupt, marked by bitter, green tannins.
This Barolo is tightly wound, with aggressive tannins and nervous acidity. It lacks complexity and richness despite its core of black cherry fruit. It also shows evident alcoholic warmth and finishes on a green, astringent note.
This Barolo offers subdued but textbook Nebbiolo aromas of rose, wild cherry and truffle. The palate shows juicy wild cherry notes layered with spice and cinnamon, and it's nicely balanced and fresh. It's fast approaching ideal drinkability so enjoy it over the next few years.
This Barolo offers tobacco leaf, porcini mushroom, roasted coffee bean and espresso aromas. The palate delivers ripe plum and coffee notes, and ripe, round tannins. This isn't a very typical expression of Barolo, but it's enjoyable. It's already approachable. Drink it now and over the next few years.
This Barolo opens with a ruby-garnet color and earthy aromas of wild mushroom, root beer, cedar wood, licorice and cola. The wine shows great richness and a touch of sweet fruit woven within its thick, solid structure.
This Barolo reflects the difficult 2009 vintage with its combination of overripe and green sensations. The palate has some dark cherry flavor, but also a green, astringent character and a warm midpalate, while the finish is bitter and drying.
This Barolo Riserva delivers loads of pleasure and good cheer thanks to those delicious aromas of melted chocolate, vanilla cream and bursting red cherry. Ethereal tones of spice, cola and licorice color the close and help give dimension to the wine's soft, velvety texture.
This Barolo shows funky aromas of rubber and animal—common for the scorching 2009 vintage in this area. Despite its core of dark cherry fruit, this is very astringent and brutally tannic, with a short finish. Don't think this will evolve well.
This Barolo shows its pedigree from Serralunga, home to the most powerful and age-worthy wines in the denomination. It opens with aromas of underbrush, tobacco, leather and cherries marinated in spirits. These carry over to the palate along with notes of sage and licorice. The assertive tannic spine needs time to soften and promises serious aging potential. Drink 2020–2040.
This Barolo shows overripe berry aromas punctuated by orange peel, balsamic herb and toast notes. While the palate offers ripe black fruit, spice and big, round tannins, it's somewhat evolved. Drink soon.
This Barolo shows ripe black cherry and plum aromas with spice undertones. The concentrated palate shows dark cherry, white pepper, mint and menthol. It has a delicious creamy texture and big, brooding tannins. While this will evolve nicely for the next few years, it's a tad shy on acidity so don't lay it down for ages.
This Barolo shows roasted coffee notes and a whisper of prune, with lots of oak on top. It's very dry, tannic and tough on the palate. Still young, but it lacks fruit flavors and balance.
This Barolo shows the forwardness of the vintage—it's delicious now. The fragrance shows ripe plum, balsamic herbs and a whiff of leather. The palate offers lush black cherry and plum flavors layered with coffee and chocolate notes and big but ripe tannins. Imported by Superior Wines and Specialty Cellars.
This Barolo with fruit sourced from the Rocche cru in Castiglione Falletto offers slightly aged aromas of old spice, candied fruit, smoked ham and cured beef. The wine is elegant and very drying on the finish. Hold until 2015.
This Barolo with the vocally challenging name Pichemej reveals a dark and moody side that is reinforced by aromas of black fruit, plum, pressed rose, tar and asphalt. There's a textured, earthy quality here followed by firmly drying tannins. Pair this wine with tender beef ribs.
This Barossa Shiraz eschews the superripe character found in many from the region in favor of a more balanced, Rhône-ish approach. There's a base of raspberry and vanilla sweetness, but also lots of herbal and spice complexity—notably cracked pepper and black olives. Has enough soft tannins to suggest drinking now–2018. Imported by 34th Parallel, LLC.
This barrel-aged Godello is about as elegant and elevated as they come. The nose of dusty apple with light spice and vanilla notes defines elegance, while flavors of apple, lemon, woodspice and vanilla interact seamlessly. Everything is composed and connected; the wine is well balanced, lightly oaked and classy. 400 cases produced.
This barrel-aged Soave conveys aromas of candied citrus, pineapple, and toasted oak. The palate delivers butterscotch, sugary vanilla and lemon drops in a low-impact, muted style.
This barrel-aged wine brings bright aromas of ginger, spice and lychee. It's rich and full bodied, showing some warmth on the finish.
This barrel-fermented Athiri-Assyrtiko blend starts with a wave of spice, mint and citrus aromas, leading into flavors of sea salt, lemon and spice. Though not entirely balanced, it's versatile; pair with meat, fish or cheese.
This barrel-fermented blend of Grenache Blanc, Vermentino and Roussanne features hints of toasted hazelnuts, but also plenty of ripe pear flavors and touches of spice and acacia blossom. The texture is lush, the flavors bold, just fading a bit in intensity on the finish.
This barrel-fermented blend—split equally between the two varieties—displays notes of marzipan, melon, tropical fruit and biscuit. It's medium-plus bodied, with a lingering finish.
This barrel-fermented Chardonnay cloaks its thin fruit in aggressive flavors of wood and butter. The wine itself is soft and watery, quickly disappearing into a frail finish.
This barrel-fermented Chardonnay has a nice mix of fruit flavors—apple and melon, pineapple and citrus – some picked up from the addition of 5% Semillon. Fresh and light, this is a versatile wine that would be a great by-the-glass restaurant pour.
This barrel-fermented Chardonnay offers subtle layers of flavor, weaving hints of leafy green herb, lemon skin and oil, together with suggestions of white peach. It's structured for drinking now and through 2021, with an elegant frame and modest proportions.
This barrel-fermented Chardonnay seemingly tastes as sweet as a dessert, although it's technically dry. With its pineapple and tangerine tart, crême brulée and Key lime pie flavors, Chardonnay doesn't get richer than this. Brisk, citrusy acidity gives much needed balance.
This barrel-fermented Chardonnay, from the oldest plantings (1972) in Washington State, displays exceptional concentration and palate weight. Apple pie, pear tart, baking spice, butter and caramel flavors abound. It's rich and packed with fruit, along with the seductive flavors that aging in new French oak can provide.
This barrel-fermented Chenin shows well-integrated oak, with hints of soft baking spice to the melon and green-fig fruit core. A slightly creamy texture fills the mouth, with a seductive toasty accent staying through the medium-length finish.
This barrel-fermented effort was not put through malolactic. It retains a very fresh, citrusy profile, a mix of rind and pulp flavors, with streaks of quinine and tonic. Good persistence, with the snap of fresh lime in the finish.
This barrel-fermented estate wine is luscious and creamy, coating the palate with generous flavors of apricot, peach and melon. The concentration is impressive, as are the barrel flavors on the finish. Vanilla, coconut, caramel and lightly buttered almonds all contribute to the nuanced detail.
This barrel-fermented Rioja is woody and toasty up front, although exotic white-fruit aromas with a minerally boost can handle the barrel influence. Almost Burgundian in style and weight, this tastes like honey, nectarine and wood spice. Fresh acidity, generous body weight and creamy, woody stone-fruit flavors close it out.
This barrel-fermented rosé is flat and smells more like apple juice than wine. Despite showing some tang, this is dull in the mouth, with bland orange and nectarine flavors. On the finish, it's washed out and has an iodine-like aftertaste.
This barrel-fermented rosé lives with the devil on one shoulder and an angel on the other. It's woody and smells and tastes like sawdust. Amid all the barrel influence, there's a round, smooth mouthfeel and food-friendly acidity. The finish turns more resiny and creamy the longer it lingers.
This barrel-fermented Sémillon deftly mixes smoky toast with rich and deep fruit flavors of melon and grapefruit. Exceptionally concentrated and full-bodied, it carries forward into this new vintage the well-established style of Ardenvoir's unique take on Washington Sémillon.
This barrel-fermented Sauvignon Blanc is from Klipsun vineyard. There is a clean and lightly grassy nose, with added highlights of citrus, lime rind, lemon drop, honeysuckle and light toast.
This barrel-fermented Sauvignon Blanc will appeal to fans of oak. It's strong in charry, caramelized, buttered toast flavors that dominate the underlying wine, and make it taste a little sweet.
This barrel-fermented Sauvignon opens with aromas of toast, baked stone fruit, yellow flower and citrus zest. The round palate offers ripe yellow peach, celery, juicy grapefruit, crystalized ginger, roasted almond and vanilla bean alongside soft acidity.
This barrel-fermented Verdejo is interesting, but it's also a bit low on acidity. It smells like pine and blowsy flowers. Creamy, soft and cuddly on the palate, this has flavors of baked apple, wood resin and banana. It finishes round and sweet. Drink now.
This barrel-fermented Viura is crystalline on the nose, with tropical fruit aromas, minerally apple notes and a touch of yeast. Balanced and properly acidic, this tastes like nectarine, lemon and persimmon, while the finish is balanced, zesty and a touch oily in texture.
This barrel-fermented Viura shows toasty popcorn aromas that are derived directly from oak. The palate has a woody personality with tight acidity and flavors that suggest Burgundian Chardonnay. Baked apple and vanilla notes come in front of a long finish.
This barrel-fermented Viura smells so woody and grainy that it suggests turpentine and/or lacquer. The palate is light in body, but with resiny stickiness. Flavors of white table grapes, orange and raw oak finish severely woody.
This barrel-fermented white wine from Jesse Katz of Devil Proof and Aperture Wines is impressively layered and complex. A reductive whiff of petrol leads on the nose yet the palate is juicy, showing a wealth of peach skin and green apple. A bite of acidity supports its fresh, fruity core.
This barrel-fermented wine drinks like a beautifully proportioned Chardonnay. It takes bright, intense fruit flavors of melon, yellow apples and green bananas, and puts a Burgundian spin on the mouthfeel with judicious acids and a touch of caramel. It's delicious, complex and should age nicely for another five to six years.
This barrel-fermented wine has a bright pink color, with exuberant peach and citrus aromas. Light cherry and peach flavors meet a tangy mouth-watering texture.
This barrel-fermented wine has an aggressive toasty aroma that carries over into the flavors. Its ripe apple and buttered toast notes lead to a finish accented with coconut. A Chardonnay lover's Pinot Gris.
This barrel-fermented wine has opulent aromas of nougat, butterscotch and pear tart. Equally interesting flavors stress the spice and pastry notes rather than straightforward fruitiness. It is attractively rich in mouth feel, dry, full-bodied and grand in style.
This barrel-fermented wine is a most pleasant quaffer. A mix of yellow apple and pink grapefruit flavors, along with some skin phenolics, power on through. It was fermented in 10% new oak, and a hint of that pops up in the finish, an impression of candied orange peel. Drink now through 2022.
This barrel-fermented wine reflects the modest ripeness that marked the 2010 vintage. Scents of almond paste, orange peel, citrus, melon and pear intertwine, and the wine's flavors carry light suggestions of them all, along with a touch of caramel. It's drinking well right now, so why wait?
This barrel-fermented, estate-grown wine matches its luscious citrus and pineapple fruit to veins of butter, caramel and toast. It's perfectly balanced, lively and fresh, even after being open for a full 24 hours. The style, now becoming particular to many Oregon Chardonnays, sits squarely on the fence between the hyper-lushness of California and the minerality of northern Burgundies.
This barrel-forward (60% new French oak), 100% varietal wine offers notes of vanilla, pencil lead and wood spices along with cherry and herb accents. The smooth flavors are etched by tart acids, with grainy, dry tannins rounding it out.
This barrel-forward wine offers aromas of caramel, vanilla, green wood and cocoa along with cherry. The milk chocolate and cherry flavors are sweet and luscious. It could use a bit more structure to hold it all together but it brings plenty of appeal.
This barrel fermented and aged blend of Fiano and Greco opens with attractive floral aromas that recall Spanish broom and acacia with a whiff of beeswax. The austere palate offers green pear, citrus and mineral alongside fresh acidity.
This barrel fermented blend of equal parts Sauvignon Blanc and Semillon shows aromas and flavors of guava, kiwi, green tea and lees. It's full, sweet and viscous in feel, finishing a bit short.
This barrel fermented Viognier delivers an intense nose mixing scents of flowers (lily of the valley), lime skin, green pineapple and a dash of papaya. Cool, crisp and utterly delicious, it is a perfect sipping wine, elegantly structured and under 14% alcohol.
This barrel fermented wine is full-bodied and rich with ripe yellow fruit and spicy toast notes. The wine has a fine tangy edge that gives it a real lift and contrasts with the dense, vanilla and fruit finish. Drink now.
This barrel selection actually was given less exposure to new French oak than the estate bottling, a telling fact, which demonstrates Anam Cara's commitment to fruit and terroir. Elegant and charming, it links pomegranate, raspberry and cherry fruit to silky tannins, achieving a lovely purity of expression in a year of moderate ripeness.
This barrel selection brings bright flavors of salmonberry and raspberry, with highlights of citrus peel. It's precise and tart; less ripe than many wines from this warm year, but balanced and focused.
This barrel selection evokes the AVA's black-cherry fruit character nicely, keeping it lively and balanced, with excellent depth. Tasting the wine is like gazing into a deep pool; the flavors keep pushing further into the finish. Streaks of coffee and milk chocolate are in the mix, but it's the excellent fruit that captures your attention and holds it.
This barrel selection has a bit more volume and depth than its sibling, Lylee. Its tart raspberry fruit leads into drying tannins that are dappled with dried Italian herb notes.
This barrel selection has long been Signorello's best Chardonnay, and it still is. It elevates Napa Valley, not the most natural home to Chardonnay, to its finest expression. Earthy but complex, it has intricate citrus, tropical fruit and oak flavors, as well as a firm minerality. Drink now.
This barrel selection is difficult to spot, because the word “estate” is just very lightly imprinted under the name Lenné. It's clearly a bigger juicier more tannic wine than its excellent sibling, with deep flavors of raspberry fruit, highlights of white pepper, and acids that push the flavors down through the palate.
This barrel selection is loaded with tart cherry and blackberry fruit. Scents and accents bring hints of bread, butter, vanilla and coffee. The finish is lengthy and detailed, with no fall off in complexity. It was aged 18 months in roughly half new French oak.
This barrel selection is sourced from vines planted in 2002. It's young, fresh and delicate, showing a mix of rose water, cranberry and cherry fruit. The purity and depth are striking, and the balance is also just right. There's defining acidity and a finishing tang of orange peel.
This barrel selection is the winery's reserve. Dense and detailed, it moves gracefully from lime-inflected citrus through peach and papaya. Though modest in alcohol, it has a warm kick to the finish, along with a light kiss of barrel toast.
This barrel selection offers aromas of peach, apple and lime sorbet, with a sharper sense of dried herbs as well. The palate delivers high-tone flavors of chopped dill, tart apple, lime peel and cut grass. A lean and focused wine.
This barrel selection shows its wood-aged flavors strongly in a spicy toasty character. It does need time to bring out the ripe red fruits that are rich as well as crisp. Drink this serious wine with its firm tannins still intact from 2018.
This barrel selection, Keller's best, is an elaborate and complex Pinot Noir. It shows classic coastal acidity, with deep, delicious flavors of raspberries, cherries, mocha, licorice, spices and sweet sandalwood. The tannins are rich enough to let it age over the next six years.
This barrique-aged Chardonnay opens with delicate aromas of beeswax, acacia flower and toast. The refined palate offers toasted oak, citrus, vanilla and mature Golden Delicious apple alongside bright acidity.
This barrique-aged Chardonnay tastes a bit too much of barrique, with toasty, cinnamon and vanilla flavors dominating the underlying melon and peach fruit. It's sexy wood, but it's just too prominent; tone down the makeup and let this beauty's natural good looks shine through.
This barrique-aged Chianti Classico shows cherry and espresso aromas. It has very ripe cherry and raspberry flavors that are just shy of overripe, along with vanilla and coffee notes. You'll also find drying wood tannins that cut the palate short. David Bowler Wines, Lemma Wine Company.
This barrique-aged, 100% Merlot opens with aromas of roasted coffee bean, vanilla, coconut and plum steeped in spirits. The palate delivers dried black cherry, espresso, licorice and oak extract alongside drying tannins. The fruit is starting to dry up so enjoy sooner rather than later. Drink through 2016.
This base Barolo from Bric Cenciurio offers everything you should look for in an excellent Nebbiolo from the Langhe, Piedmont. The wine is delicate and layered with soft shadings of berry fruit and spice. The mouthfeel is supple but determined with a blast of berry freshness on the close.
This base Barolo from the Antinori estate in Piedmont delivers a blast of bold flavors such as chocolate fudge, mature blackberry, spice and sweet fruit preserves. It earns high marks for the thickness and roundness of its mouthfeel and ends with a bright note of sweet berry fruit.
This base Barolo from the folks at Batasiolo (one of the area's biggest producers) offers a classic view of the Nebbiolo grape. The wine is seeped in traditional aromas of Spanish cedar, pencil shaving, red currant and black licorice. It's bright and lively in the mouth with crisp acidity and raw fruit flavors.
This base Barolo offers impressive complexity and harmony thanks to its medley of black fruit, spice, smoke, granite and licorice. The wine is tightly woven together and compact in texture with an elegant, tempered feel and drying tannins: Linear and polished to the end. Drink 2012–2018.
This base Barolo offers upfront aromas of tealeaf, moist tobacco, apple skin, cedar wood, white cherry and wild berry. Those notes are overlapped and tangled yet the wine finds balance in the mouth thanks to the supporting role of tannins and acidity. Overall, this is a fresh, traditional and direct expression of Nebbiolo.
This basic but good wine opens with powerful, dark and brawny berry and rubber-like aromas. The palate feels beefy and broad, with thick, pummeling tannins. Baked black-fruit flavors end short with coffee and bitter chocolate notes.
This basic Cab shows blackberry, currant and oak flavors wrapped into firm tannins. It's a sound, good wine, with a briary, rustic edge. Drink now.
This basic Cabernet opens with standard berry, plum and herbal aromas. It's racy and tight on the tongue, with a mix of berry, chocolate and minty green flavors. The finish is spicy but not very fruity or complex. This is good as a pizza wine.
This basic Pinot offers up tea and oaky clove and cinnamon aromas. It's fairly fresh and juicy in the mouth despite a mild resiny oak feel, and flavors of meaty berry fruits are fully spiced like a licorice gum drop.
This basic Prosecco is perfectly quaffable thanks to its simple, straightforward delivery. There's a touch of almond or caramel behind the apricot and melon. Drink now, the wine doesn't have long to go.
This basic SB blends aromas of coastal snap with tropical sweetness. In the mouth, it shows basic flavors of grapefruit and spiced citrus. On the finish, peppery bitterness comes up.
This basic Tempranillo has many good things to offer. Although a touch heavy and oaky on the nose, it's generous and congruent. Initial flavors of raw wood and campfire settle down and are replaced by dark-berry fruit notes. On the finish, this is woody, with powerful berry and cherry notes in support.
This basic Tempranillo is violet in color and shows rubbery aromas of black fruit and wild berry. It feels skittish on the palate, with grapey flavors of plum and berry. Juicy, candied and a little warm on the finish.
This basic Tempranillo smells dry and spicy but also dilute and mellow, with a note of cherry and red plum on the bouquet. Fresh, fleshy and fruity in terms of feel, this tastes of simple cherry and plum, while the finish is a touch tannic.
This basic Verdejo from Rueda offers minerally apple and citrus aromas in front of a zesty, citric palate. Flavors of orange and nectarine are nice but entirely regular, while the finish is crisp and chalky.
This basic Viura smells of apple juice. The palate feels thin and citric, with flavors of lemon peel and fresh-cut green apple that end quickly.
This basic wine opens with earthy red-berry aromas. The palate offers choppiness and green-leaning flavors of berry and tea. The finish is scratchy and hollow. An OK Garnacha on its best day.
This basic wine that has earthy aromas, slightly pruney flavors and a smooth-enough texture.
This basic, fairly priced offering is bright in acidity with crisp, clean cherry and cola flavors.
This basic, inexpensive Pinot has Syrah and Viognier blended, but overall the wine is fairly generic, with a streak of smokiness in the background.
This basic, intensely ripe wine shows less fruit and acidity than toasty spice and oak. Fruit is sourced from Sangiacomo Vineyards and the wine fermented in both barrels and stainless steel.
This basic, oaky red wine tastes overripe and raisinated with notes of bitterness.
This Basque Country white is quite particular and will not be to everyone's taste. Simple but fresh apple and apricot aromas are clean, while the palate is high in acidity, which is typical for the region. Flavors of blood orange and tangerine finish tart, bracing and angular.
This Basque white is fresh, fit and will go well with anything from the sea or garden. Crisp apple and peach aromas are friendly. The palate is firm and offers the right mix of acidity and weight. Flavors of green fruits, green herbs and apple finish pithy but not pushy.
This Bayle-Carreau wine, one of five fifth-generation family estates, is balanced between the dry core of tannins and the ripe black fruit. With acidity and a fine structure, it has great potential. As it develops the wine will show richness as well as concentration. Drink from 2018.
This bears a dark color with inky concentration. It presents ripe blackberry and prune aromas, followed by chewy softness and a sweet spice flavor.
This bears a silky texture that's light and pleasant on the palate, but there's nothing light about the flavors. It offers blasts of ripe, pure raspberry, cherry and Dr. Pepper, with lots of exotic spice. Decant and drink now, but it should also age for up to eight years.
This bears apple and pear flavors that are set amidst buttery, toasty accents. It's smooth and easy to drink, and the mouthfeel has a certain oiliness.
This bears blackberry, black currant and cherry liqueur flavors, and the 12% Syrah component seems to bring a peppery roasted-meat note. Although the wine is technically dry, it's a little warm and sweet in glycerine—the result of high alcohol. Drink now.
This bears little resemblance to a Spanish Tempranillo. It's high in alcohol, soft and almost sweet in cherries and cola, with an edge of tobacco. Pretty simple going, but a juicy burger will do it justice.
This bears some similarities to its Petit Verdot sibling reviewed here, but is not as well-realized. The red berry fruit wears a hint of sourness, showing a green, under-ripe quality that detracts. It's slightly weightier than its stable-mate, but lags behind it in flavor and finesse. —M.M.
This Beaujolais comes from a dense granite vineyard that has produced an equally powerful wine. It's mineral in texture, with aromatic black fruits that have been given a taste of wood from 12 months barrel aging. The acidity at the end as well as the tannins promise aging, so drink from 2017.
This Beaune bottling has a dense structure that broods through its tannic outer skin. Perfumed red fruits will shortly burst out to give an opulent, rich wine with both great acidity and layers of spice that finish with freshness. Drink from 2021.
This beautiful Amarone has intense and earthy fragrances of tobacco leaf, plum, licorice and raisin. The opulent palate delivers concentrated black cherry extract, fig, nutmeg and almond flavors. Its big and round but also has depth and complexity.
This beautiful apricot and melon-flavored wine is still so fruity. It shows no sign of its seven years' aging, still keeping a fresh crisp character. There is just this extra depth and richness that brings in almond, spice and a touch of toastiness. Drink this very fine wine now.
This beautiful Barbaresco from Rivetto opens with a tight, compact style that is embedded with a high level of aromatic intensity with lingering tones of red berry, vanilla, cinnamon and sweet spice. It is streamlined, taut and very long in endurance.
This beautiful blend of Barbera and Dolcetto shows characteristics of both native grapes (although the Barbera component is an overwhelming 90%). There are mature fruit aromas here with cherry, blackberry and raspberry but there's also a touch of spice cake and leather. From the 2004 vintage, the wine shows a soft and sophisticated side.
This beautiful blend of Cabernet Franc, Merlot and Cabernet Sauvignon opens with bold intensity and personality. Yes, this is a plush and modern wine, but it is also unforgettably delicious. Bright cherry and blackberry are backed by chocolate, spice, leather and pipe tobacco.
This beautiful blend of Merlot, Cabernet Sauvignon and Cabernet Franc opens with a dark color and velvety aromas of red fruit and spice, plus savory layers of leather and dried tobacco at the back. Those mountain vineyards also render a lasting sensation of freshness and elegance.
This beautiful blend of Pinot Bianco, Friulano and Ribolla Gialla (three grapes that are widely grown in northeast Italy) shows typicity and territorial character. There's structure and firmness here and although the wine isn't particularly perfumed, its aromas of stone fruit and melon are compelling and extremely elegant.
This beautiful Bordeaux blend is based mostly on Cabernet Sauvignon. It's likeable now for the soft, refined texture and luscious flavors of tart cherry candy, accented with nearly half new oak. Shows real balance and flair, from a winery known for objective pricing. Now–2013.
This beautiful Brut Rosé sparkling wine from the celebrated Franciacorta region of northern Italy (not far from Milan) delivers a creamy, rich texture, generous perlage and aromas of cranberry and pink rose.
This beautiful Cabernet has all the hallmarks of a wine that will go the distance. Tasted in late summer, 2013, at nearly four years of age, it's bright and fresh in black and red currants, mocha, licorice, baking spices and smoky sandalwood. But it's also quite tannic. The balance is superb, though, strongly suggesting further development through at least 2021. Expensive, yes, but it's right up there with Napa's best.
This beautiful dessert wine from southern Tuscany (representing a blend of equal parts Traminer, Sauvignon and Sémillon) opens with ripe apricot, honey, toasted almond and candied fruit aromas. The chewy, rich sweetness of the wine is the main protagonist.
This beautiful expression of Nebbiolo from the Cannubi cru opens with elegant and defined aromas of forest fruit, white chocolate, drying minerals, violets and moderate, spicy barbecue-like aromas. The wine shows excellent structure and tight, drying tannins that need 5–8 more years of cellar aging.
This beautiful expression of the Cartizze cru (Prosecco's most celebrated vineyard site) shows feminine elegance and finesse with white mineral notes woven within spring flower and stone fruit. If you want to taste Italian Prosecco in its superior form, try this beautiful wine.
This beautiful Malvasia-based wine shows the beauty and good cheer of the island of Salina off the northern coast of Sicily. The wine is luminous and light but it also shows enormous purity of its honey, peach and apricot aromas. Pair it with foie gras or aged cheese.
This beautiful Pinot Noir shows classic cool-climate characteristics of dryness and acidity, with a silky texture. The flavors are deeply delicious, suggesting raspberries and cola, pomegranates and rhubarbs, cranberries and white pepper spice. The price is fair considering the pedigree. Drink now.
This beautiful Riserva Barolo from the Josetta Saffirio winery opens with ripe aromas of blackberry and cassis syrup followed by nicely evolved tones of espresso, root beer, licorice and spice. The wine offers depth and personality with a very smooth, silky quality in the mouth.
This beautiful Riserva Brunello is characterized by very good balance, enduring sensations of richness and aromatic generosity. The wine's natural density and bright berry flavors carry forth over the long finish.
This beautiful Riserva Brunello opens with dark richness and loads of mature berry flavors such as blackberry, maraschino cherry and cassis syrup. A cheerful spice element comes through on the mouth thanks to overtones of crushed clove and black pepper.
This beautiful Riserva expression really shows the potential of Roero, a little-known red wine from Piedmont based on the Nebbiolo grape just like its cousins Barbaresco and Barolo. Soft oak layers are set against a solid background of red fruit and the overall balance is impressive.
This beautiful riserva offers bright aromas of ginger, cola, dried mint, forest berry and cassis. The wine is bright and lively, with dusty tannins and balanced acidity. Overall, the wine shows incredibly clean and polished characteristics that linger long on the palate.
This beautiful riserva opens with dark concentration and bold berry notes spanning from cassis to blackberry. It's a ripe, extracted wine with savory spice and cured meat aromas that fill in the back. Crushed black pepper and cardamom also make a brief, but lively, appearance.
This beautiful Semillon-dominant blend that shows great finesse, depth and power. Rich and opulent in every way, notes of baked red apple, lemon verbena, honey-drizzled peach and sweet orange oil flood the nose and mouth, while additional flavors of hazelnut cream, fig bread and soft sweet spice carry into the long finish. Round, but with enough acidic lift to keep it from being flabby. Drink now–2015.
This beautiful single-vineyard wine takes all the themes of the regular Wente Cabernet and carries them into deeper, lusher, more complex territory. The color is darker, the depth of flavor more profound, the fruit veering more toward black currants, the tannins more refined, and the fruity-spicy finish simply wonderful and long.
This beautiful sparkler rested on its lees for 70 months, giving it extra smoothness and rich denseness. The bouquet is redolent of apricot, ripe fruit, melon and lightly toasted baguette. The mouthfeel is long, elegant and driven by fine perlage.
This beautiful vintage-dated Prosecco offers layers of delicate floral, peach and citrus like intensity. There's a touch of sweetness in the mouth that adds a layer of plush softness to the finish.
This beautiful vintage of Duca Enrico shows riper fruit than the 2006, with its hint of green leaf. The fruit here is plush, rich and chewy, with long-lasting tones of blackberry pie, leather, spice and moist pipe tobacco.
This beautiful vintage of Paleo (an oak-aged expression of Cabernet Franc) shows dark, inky intensity and loads of mature black fruit, spice, plum, prune and blackberry. It is extremely smooth and rich with a long-lasting fade that consists of fruit and clove-like flavors. Yet, the tannins are still firm, so put this wine aside in your cellar for at least five years.
This beautiful white is fermented and aged in large casks that add complexity but not wood sensations. It opens with a floral fragrance of white spring flowers, with whiffs of tropical fruit and flint. The palate delivers pineapple, banana, melon and spice flavors that close on an almond note. Bright acidity gives this a dry, refreshing finish.
This beautiful wine (gorgeous both in terms of execution and presentation) offers rich layers of mature fruit, chocolate, espresso and exotic spice. The wine's texture is incredibly smooth, soft and persistent.
This beautiful wine further confirms the high level of quality in the Pinot Noirs from Dan Goldfield and Steve Dutton. It has a profusion of ripe black cherry and currant flavors, backed by firm acidity and fine-grained tannins, giving it grip. Its balance of concentrated fruit flavors and solid structure indicates a long life in the cellar. Best after 2020.
This beautiful wine has aromas as ripe as dried figs, flavors as deep as blackberries falling off the vine, and a welcoming, broad texture that begs for another sip. While full bodied, it's easy to relax into.
This beautiful wine has great potential. It already shows good balance between the acidity and ripe yellow fruits that are woven into the toasty texture and the spice. The wine will take time to develop but will become impressive. Drink from 2022.
This beautiful wine includes 9% Cabernet Franc that gives a lift of floral violet and grainy cedar. Classic all around in its etchings of coconut shavings, graphite, spice and dust, the fruit is additionally savory in bright red currant and a crunch of cassis, with an underpinning of soft, succulent blackberry.
This beautiful wine is already so balanced and ripe. Rich tropical and yellow fruits are lightly spiced and given a lift with the acidity. Along with that, it offers a more complex texture and mineral character. Drink from 2017.
This beautiful wine is austere at this very young stage. But what pent-up power—the richness comes from glorious ripe fruit, tempered with a core of steel and wrapped with pure lemon, apricot and toast flavors. Age for 10 years at least.
This beautiful wine is beginning to mature. It has great richness and intense green and citrus fruits that are highly textured. Touches of the wood aging still linger and will integrate. Rich, complex and concentrated, the wine needs to age further, so drink from 2018.
This beautiful wine is polished and bright, with fresh berry notes backed by white almond, leather, moist tobacco and crème de cassis. It's medium bodied, which makes this ruby red wine particularly well-suited to pair with your favorite meat dishes.
This beautiful wine opens with aromas of ripe dark berry, scorched earth, mint, menthol and a balsamic note. The vibrant palate boasts juicy red cherry, black raspberry, sweet pipe tobacco, baking spice, grilled herb and a hint of game. It's still young and nervous, with tightly wound but refined tannins and firm acidity. Give it time to fully develop. Drink 2020–2031.
This beautiful wine would pair with a long list of foods from roast pork with white beans to risotto with freshly shaved truffles. Giorgio Pelissero's wine offers excellent concentration and penetrating aromas of coffee, Christmas spice, black currant and slate. It has bright ruby highlights backed by cooling acidity and firm tannins.
This beautiful wine, with its poise, elegance and balance, has both a steely mineral core and an outer ripe-fruit character. It has citrus, tight acidity and rich apple and green-plum flavors. The wine is still a little young and will be better from 2019.
This beautiful, aromatic wine smells like orange blossoms, tastes rich and fruity, and feels luxuriously smooth and layered. It has a winning combination of ripeness and depth but still has good acidity for balance.
This beautiful, balanced dessert wine opens with heady aromas of acacia flower, honey, alpine herb and dried apricot. The concentrated palate offers mature yellow peach, lemon zest, dried herb and candied ginger alongside bright acidity that makes this so drinkable. It's polished and delicious.
This beautiful, rich wine has yellow fruits and is concentrated, tightly textured and conveys a ripe character. The touches of wood are just right, adding spice to the opulent fruitiness. A mineral texture gives some tightness to the aftertaste. Drink from 2024.
This beautifully balanced wine boasts and enviable combination of structure and finesse. It opens with enticing aromas of pressed rose, iris, wild berry, cake spice and a whiff of pressed powder while the full-bodied palate delivers ripe black cherry, crushed raspberry, white pepper, star anise and clove. Firm, ultra-fine tannins provide the framework. Drink 2020–2032.
This beautifully balanced wine has a fine texture of steely acidity and ripe fruit tones. Like many Pouilly-Fumé wines, it needs time to mature further to bring out the great fruit and the fine structure that will make this an impressive wine. Drink from 2018
This beautifully balanced wine has dryness compensated by the intense fruitiness, the crisp mineral texture and a creamy mousse character. It is ripe, full of both apple fruits and lime juice with a tight aftertaste that will soften in the next months.
This beautifully balanced wine has refreshing red fruit flavors cut by intense acidity and orange zest and lemon accents. Tangy, mineral and certainly worth aging, it's ready to drink but will be even better in summer 2018.
This beautifully balanced wine shows rich red fruits as well as crisp freshness. It has a mineral texture, aromatic fruitiness and a lightly peppery aftertaste. The blend is 40% Grenache, 40% Cinsault and 20% Syrah. Drink now.
This beautifully balanced wine shows toast that counterpoints the generous yellow fruits and acidity. It's a ripe wine, touched by honey, spice and peach flavors. The aftertaste, with its total freshness, is crisp, lively, mouthfilling and refreshing. Drink from 2018.
This beautifully balanced, flavorful wine combines vivid watermelon and canteloupe flavors with medium body, a rich texture and lingering finish. It has great concentration without being heavy.
This beautifully bold and opulent Barolo opens with dark extraction and super-soft aromas of melted milk chocolate, red cherry, vanilla cream, cinnamon and dark spice. The mouthfeel is rich and soft with sweet cherry flavors on the close.
This beautifully brings out and blends the crisp citrus side of the grape variety along with a touch of riper fruit flavor that's shaped by oak aging. It offers classic, grassy aromas, thirst-quenchingly tart flavors and very light touches of vanilla and nutmeg.
This beautifully concentrated wine is all-fruit, all the time. It's appetizing texture is buoyed by firm, fine-grained tannins. It oozes blackberry syrup aromas, and floods the palate with rich grape and cassis flavors that linger a long time on the finish.
This beautifully crisp and fresh wine has great red-berry acidity. Tight and textured, it is dry while balancing fruit and the more steely edge. The bottling is young, so could be aged for six months from purchase, although it is also refreshing to drink immediately.
This beautifully executed wine opens with a garnet-brownish hue and follows through with an intense aromatic line-up of black currant, candied fruit, white truffle and licorice. It's a textbook example of classic Barolo with the characteristic power and intensity of Nebbiolo. Drink after 2012.
This beautifully perfumed wine comes from one of the highest in elevation premier cru vineyards. The tannins have fully integrated with the red berry and cherry fruits to give a soft, jammy character that contrasts with acidity to give a great lift at the end. Drink this sophisticated wine from 2018.
This beautifully perfumed wine has all the tannins that will allow it to age over many decades. It also offers the rich blackberry, dark plum and great structure that will support that aging. As so often, Noval has released a vintage when other major producers have held back. But this powerful wine fully justifies the decision. Drink from 2025 for the fruit, 2030 for the complexity.
This beautifully perfumed wine has rounded tannins finely integrated into the opulent red cherry fruit. It's already a delicious wine, juicy and fragrant, although still with a long future. If you can wait, drink it from 2018.
This beautifully perfumed wine is a fine mix of herb and black-fruit flavors. It has richness, density and a fine, crisp streak of acidity. Drink after 2015.
This beautifully perfumed wine is ripe, structured and well on the way to being delicious. Tannins and spice flavors have melded into rich black-cherry fruits cut with acidity. The wine could age for another few months, so drink from 2018.
This beautifully perfumed wine offers an appealing combination of red berry fruits, fragrant acidity and a firmer, dry background. The wine is already deliciously juicy and fruity, although its dry tannins and concentration promise further aging. Drink from 2018.
This beautifully perfumed wine offers spicy Cabernet Franc notes and ripe red berry flavors. The tannins are still firm while not masking the spice, smokiness and blackberry fruit. For medium-term aging, from 2020.
This beautifully ripe and juicy wine adds a hint of menthol to the ripe black currant and black cherry aromas and delivers round, rich fruit impressions on the palate. It has a lush mouthfeel, mild tannins and a clean, fruity finish. Cabernet Franc makes up 40% of the blend, along with Petit Verdot, Malbec and Syrah.
This beautifully structured wine has tannins and a dry core, but they are surrounded by ripe black fruits and a smooth, luscious texture. Rich and full bodied, the wine is almost drinkable but it will certainly be better from 2017.
This beauty is rich in raspberry and blackberry leaf aromas on the nose, which carry through to the palate and are joined by flavors of kirsch, clove, lavender and tobacco. Well integrated tannins and bright acidity lead to a long, smoky finish.
This beauty of a sweet wine has a perfume like jasmine and honeysuckle blossoms and flavors like Anjou pears and lychees. It's very ripe, succulent and almost thick on the palate, but far from simply syrupy. The exotic flavors expand with each sip, and linger a long time on the finish.
This Beaver State answer to Moscato d'Asti is sweet, sweet and more sweet. Who knows what the actual residual sugar reading is? That said, the lemon-lime aromas with notes of basil and tarragon are nice, and the wine is currently quite fresh (although it likely won't last long). Not too bubbly or aggressive, and pretty in the mouth due to fairly snappy acids. Drink now with fruit-based desserts or frosted cake.
This beery bubbly, with its flinty fruit and mouth-puckering acidity, is fine for parties or using as a mixer. It definitely sparkles. But it’s not Champagne, no matter what Korbel chooses to call it.
This begins as a hard, tight wine with hints of rose petal around a core of blackberry hard candy. The balance is superb, and the wine is lively with nuanced, dark notes blending smoke, espresso and bitter chocolate. An intriguing animal scent surfaces after some hours of breathing.
This begins like an aged Merlot, soft in cinnamon spice aromas, then it delves into the supple dark-plum flavors of a younger-drinking Merlot.
This begins with a bucketload of dense and brooding aromas, from macerated plums and cherries to dark chocolate and melted black licorice sticks. It's soft and mouth-coating once sipped, with pronounced tannins on the midpalate, flavors of black cherry and olallieberry, a bit of tarry tension and minty sensation on the finish.
This begins with a light red-fruit aroma that falls into the cherry-berry vein. It feels bouncy, rubbery and pleasant, with roasted, rubbery berry and savory spice flavors. The finish is light on fruit but good in feel.
This begins with a reserved nose that unfolds into deep, black aromas of licorice, turned earth and graphite. Pomegranate and acai fruit flavors mix with red clay and touches of whiskey, but the tannins are powerful. Give it until at least 2018 to smooth out.
This begins with aromas of herb-crusted, charred pork belly, graphite and shaved wood. A touch of black fruit lingers in the background of the palate, but the stars are black pepper, licorice, hard herbs, black soot, asphalt and very grippy tannins. Wait at least until 2016 for some mellowing.
This begins with aromas of overripe plum, nail polish remover, fig, raisin, nutmeg, vanilla, resin and sweet oak. The dense, warm palate delivers chocolate, coffee, vanilla, plum and sweet oak alongside searing alcohol. It's already tired and evolved, and almost past its prime.
This begins with aromas of ripe black fruit and red berries, toasted oak and coffee. The soft, round palate offers juicy black cherry, espresso and toasted spice notes. Easy drinking and approachable, this isn't an ager so enjoy soon.
This begins with compelling aromas of rose petals and breakfast tea. Those tea-like tannins underscore an elegant wine with subtle fruit flavors. A delicate dance partners the fresh cherry fruit, the baking spices and other barrel-influenced accents, soft but penetrating tannins and the lightly chalky minerality. Lovely already, it should continue to drink well through 2025.
This begins with earthy, meaty, slightly smoky aromas. Moderate plum and pepper flavors convey a savory character rather than a fruity one, and the wine has a smooth texture. It starts out interesting and complex, and then closes down on the palate and finish.
This begins with round, lush scents of honey butter on hot toast and roasted almond. The initial flavors are light and fresh, with peach and slight guava. That tropicality emerges even more thoughout the long, lingering finish.
This begins with scents of dried orange rinds and mango laced with honey as well as deeper aromas of rocks and savory herbs. A tight lemon acidity runs down the middle of the palate, with yellow flowers, yeast and toasted pine nuts on the side. It's both racy and rounded, and is showing a touch of age.
This begins with the varietal's standard aromas of petrol, mineral and peach pit. It feels tight and strapping, with minerality on the tongue and a tight grip. Flavors emerge of waxy peach, citrus and almond skin. Its finish is tangy, chiseled and long.
This beguiling wine displays aromas of dried herbs, bittersweet chocolate, medicine cabinet, plum and cherry. Medium-bodied yet rich fruit flavors are backed by citrusy acids and chalky tannins.
This behemoth is all gristle and power, voluptuously combining 44% Cabernet Sauvignon, 36% Malbec, 9% Petit Verdot, 5% Merlot, 4% Syrah and 2% Carmenere in a mad scientist's way. Velvety, it's beyond full-bodied in blackberry and chocolate, integrated in terms of oak, with a splash of black pepper and tobacco on the finish. Drink now through 2022.
This behemoth of a wine grabs your attention with its deep color and late harvest aromas then coats the palate with superripe cherry and baking spice flavors. It comes across as Port-like despite its dryness and very firm tannins. Best after 2022.
This beloved annual bottling by Randall Grahm blends 39% Mourvèdre, 33% Grenache, 26% Syrah and 2% Cinsaut to create a very savory, Old World-style expression, with aromas of roasted game, pencil shavings, dried red fruits and blood. The palate is very iron-rich and rustic, with uncrushed black peppercorns and raw and dried meat flavors.
This benchmark rosé is round yet fresh, and crisp while ripely fruity. Red berry fruits are finely textured and attractive acidity cuts through the full body of the wine. It would be worth aging until late 2014.
This bend of 70% Syrah and 30% Grenache is nevertheless very pale in hue. the nose hints at wet stone, thyme and bay leaf, while the medium-bodied palate delivers a harmonious blend of red berries and citrus. Long on the finish, with mouthwatering persistence.
This best-barrel blend spent 16 months in 40% new oak, and is comprised of fruit from the Nysa and Lachini vineyards, which are also featured as vineyard designate bottlings for this new project from Mark McNeilly (of Mark Ryan Winery). The oak is showing strongly at the moment, with baking spices galore, suggesting gingerbread cookies and dried cherries. The tannins could use a bit more bottle age to soften up, but it's built to last. Drink 2020–2030.
This best-of-barrels bottling is intended to impress with its weight and gravitas, and it succeeds despite exhibiting more restraint than in previous vintages. Plush red strawberry and plum fruit is spiced with star anise and clove on the nose. The palate combines a sanguine element with smoky oak notes. Vanilla bean and ginger snap flavors extend toward the finish, which proves rather refreshing.
This best-of-barrels Chardonnay is oaky, offering waves of butterscotch and buttered toast that dominate the tart underlying flavors of pineapple and lime. It's certainly rich and well-structured, but quite oaky.
This best-of-barrels reserve shows a richness and complexity that make for compelling drinking. A mixture of several clones and selections of Pinot Noir, the wine has firm tannins, but the burst of cherries, red currants, root beer and sweet smoky oak gives it a supple, mouth-filling quality. Delicious now with decanting, and should hold and improve through 2012.
This best barrel selection is deep, dark and delicious, with classic Napa blackberry, currant and cassis flavors. The tannins are thick. There's a fleshy, meaty mouthfeel, and the finish is dry and complex. Really impressive, but way too young. Give it until 2017, and it should provide great drinking well beyond that date.
This Bichot monopole has produced a round wine that's full of attractive plum flavor. It's backbone is buried in the sumptuous texture. Age this for at least four years.
This big-bodied wine is full of smoke, toast and custard in the nose, sure signs of barrel fermentation or aging. The mouth is packed with thick, custardy citrus fruit, which renders it a bit like orange-tinged flan. Fortunately, it retains its acids, which keeps it well balanced despite the heavy oaking it went through.
This big-bodied Zinfandel intrigues with a commingling of rustic charm and brawny California ripeness. The power and concentration of lush blackberry and plum are accessorized by dusty leather and dried herb, with a finishing touch of black pepper.
This big-boned Cabernet tastes rich, complex and inviting. It combines cinnamon and cedar aromas, ripe blackberry and cherry flavors and a firm, tannic texture that will love a grilled lamb chop or similar flavorful fare. Concannon ages the reserve lots for at least 18 months in French oak barrels. Best from 2015–2020.
This big-boned Malbec from northern Argentina is full of brawny black-fruit aromas accented by pencil eraser, herbal scents and leafy notes. The mouthfeel is scratchy on the surface and chewy at its base, while flavors of clove, spice, herbs and baked black fruits are harmonious and impressive.
This big-boned wine has smoke and brown-sugar aromas, ample and delicious raspberry and blackberry flavors, firm tannins, supportive acidity and a lingering finish. While full bodied, it's well balanced and will taste great with big proteins.
This big-bottled, wax-topped wine blends half Merlot with a quarter each of Cabernet Sauvignon and Petit Verdot. Thick and concentrated in red fruit, it holds back on body somewhat, making way for a soft, likable character with a touch of grit among the definitive red cherry.
This big-boy red combines 30% Cabernet Franc with 20% each of Merlot and Cabernet Sauvignon, adding 15% each of Malbec and Petit Verdot for an all-five red-Bordeaux-varietal blend. Coconut flakes and vanilla-hugged oak ride sticky tannins to a quick finish, offering huge ripeness along the way.
This big-boy, 100% varietal Cab is reflective of both its vintage and provenance, a celebration of black pepper, blackberry and tar around an intensely full-bodied, bittersweet palate. Tobacco leaf and leather saddle interweave themselves through the wine's middle and end. Drink now through 2020.
This big-flavored Zin is wrapped in layers of brick and tar, smoke and oak, amidst its wild blackberry aromas. It's simple and priced accordingly.
This big-production Pinot pierces through with smoke, char and stiff, earthy tannins. It's a chewy, rough wine, more herbal than fruity. It's got enough punch and power to hook up with grilled burgers or flank steak.
This big-production wine from Stag's Leap hits all the popular Chardonnay buttons. It's soft and sweet, with orange and pineapple jam, buttercream, vanilla and toast flavors, brightened by crisp acidity. The grapes come from the cooler, southern parts of the valley.
This big-seller is a delicious mint and wood polished wine, its berry fruits rounded and softened. The tannins meld easily into a warm, rich, accessible, forward-fruited wine that is definitely ready to drink.
This big-shouldered blend of 60% Cabernet Sauvignon, 25% Petit Verdot, 10% Cabernet Franc and 5% Merlot offers soft waves of black fruit and smoky oak. It's accented with meatier elements of brick and tobacco.
This big and bold wine exudes power and fruitiness. It has ripe fruits, sweet tannins and a great mix of spice, toasty wood and acidity. Both juicy and structured, it's likely to develop well. Drink from 2016.
This big and brawny bottling from the first winery to popularize the varietal is full bodied and appropriately tannic while offering meaty, smoky, savory aromas and flavors. It is dry and a bit astringent in texture, needing rich food to go with it, or at least until 2022 in the cellar.
This big and brooding wine offers intense aromas of black fruits, raisins, vanilla and toast. The palate presents ripe blackberry, white pepper, prune and licorice flavors. Pair it with seasoned cheeses or mushroom risotto.
This big and broodingly dark wine is packed with grapey fruit and vanilla. The tannins on the finish are dusty but ripe and should preserve the wine for up to 10 years in the cellar. Still, why not drink it now with barbecue and savor the youthfully lusty fruit? —J.C.
This big and dry wine is a nice change of pace. The wine looks dark, smells deep and tastes full bodied and firm textured. It doesn't have the overripe or semisweet character of many Zins, but instead is rather tannic and even mildly astringent like strong tea, and has lip smacking cranberry and raspberry flavors.
This big and imposing wine pushes the boundaries with assertive charcoal and smoked meat aromas, tons of tannin and an oaky, astringent finish. Best to drink after 2022, by which time the mouthfeel may have mellowed.
This big and layered wine smells savory and meaty, partnering with a generous helping of ripe blackberries and black cherries on the palate. It has appropriately firm tannins for such a bold wine but stays fruity and easy to drink. Syrah, Barbera, Primitivo and Petite Sirah make the blend.
This big and rich wine is succulent and generous. Firm tannins show strongly through the ripe juicy black currant fruits. Full of the strong minerality typical of the Douro, this wine and its dry core still needs time to age. Drink from 2018.
This big and ripe wine is abundant in red and yellow fruit notes. It has a warm feel, with piercing acidity throughout. This full-bodied wine is perfect to be paired with food.
This big and ripe wine with dense blackberry fruit is concentrated and still young. The firm tannins under its bold fruitiness still need to soften to give a rich and fruity wine. Drink from 2019.
This big and tannic wine has an exotic spice and herb aroma, like rosemary and clove, then lots of dark fruit flavors plus smoke, black pepper and espresso. The texture is dry and very firm, and the thick layer of tannins will need more time to soften. Best after 2020.
This big blend of Cabernet Sauvignon, Syrah, Merlot and Sangiovese presents a potent purple-flower aroma on the nose as well as boysenberry, tar, dried oregano, pepper and leather. The bone-dry palate is wrapped in a chalky silky texture, with nettle, oregano and blackberry flavors.
This big blend of Syrah, Viognier and Petite Sirah is compellingly perfumed, sanguine in gamy characteristics. Smooth, unrefined and full of potential, it's a bold mix of black licorice and blackberry that is enjoyable to drink.
This big bold wine takes flavor to the limits. Spicy, peppery, beefy aromas and bold smoke, blueberry and clove flavors rely a lot on oak, but have a good concentrated fruit foundation underneath. It is full bodied, mouth-filling and nicely tannic.
This big bottle of Pinot Grigio has strong aromas of peach and is pretty full in flavor though not in finish. Not a lot of acidity here, but the wine is fine for the price and volume. No problem next to a plate of spicy paella.
This big boy brings the weight. It's loaded with blackberry, rubber and sweet baking spices on the nose. Feels like it went through max extraction with its mouthfilling tannins and density. Tastes a bit exotic, with pure blackberry and blueberry fruit. Finishes lush and soft.
This big boy greets us with his deep ruby/black cloak. Loaded with cassis from start to finish, there is tremendous fruit depth here and a full, supple mouthfeel. Reminiscent of one of the successful large-scale ‘97 California Cabernets. Has tannins to resolve, best held for a year or two.
This big bracing red opens with aromas of French oak, coconut and vanilla. Oak sensations dominate the dense assertive palate while astringent tannins leave a raspy finish.
This big but balanced wine has melon and apple aromas, lots of fruit and toasty oak in the flavors, and a super-smooth and rich texture. The finish lingers.
This big but complex wine offers wonderful varietal characteristics. Sage and blackberry highlight the aromas, while equally interesting black pepper, beef and blackberry flavors expand on the palate. It has very good depth and a distinctive flavor profile, too.
This big but elegant wine combines abundant fruit and oak flavors with a supple, multi-layered texture. It smells like dark and milk chocolate, mint and plums, and tastes concentrated, fruity and complex. Best after 2020.
This big but harmonious wine made from white Rhône grape varieties pulls off the fully oaked style very well, starting with its buttered baguette aroma and continuing on the palate with baked apple and ripe pear flavors and smooth, creamy texture. It has a wonderful, lingering finish too.
This big but smooth wine has a seductive spicy, oaky aroma, rich and generous fruit flavors, a good layer of tannin to add mouthfeel and a lingering, delicious finish. The layers of flavor match layers of texture for an irrestible combo. 10% Cabernet Franc and 4% of the Portuguese variety Touriga Nacional contribute to the flavor complexity.
This big but smooth wine has very ripe aromas and flavors that convey dried plums and rosemary. It's very full bodied and fine tannins keep the texture softer than usual.
This big but well-behaved wine brings out the pure deliciousness of the grapes. It smells perfectly ripe without being sweet or jammy, feels very elegant and rich, and tastes like blackberry-boysenberry juice. It's just tannic enough for balance, and the polished fruitiness continues through the finish.
This big Chardonnay, which was entirely barrel fermented, is tasting a bit too oaky. It was sourced from the winery's estate Carneros vineyard and shows that appellation's crisp acids, along with bright tropical fruit and spice flavors. But the sweet, charry vanilla and caramel from barrels tends to dominate.
This big chocolate and blackberry jam-flavored wine has a dense texture and powerful potential. Solid and impressively ripe, it's full of both fruit and tannins. It obviously needs to age; drink from 2021.
This big mouthful of wine offers great value. Smelling like licorice and chocolate and tasting like superripe berries and black figs, this brute has full body, great concentration and richness of flavor, a thick but soothing texture, and a long, lingering finish.
This big red offers opulent fruit aromas, like ripe blackberries and strawberries, followed by concentrated fruit flavors interwoven with slightly herbal, meaty accents. Full bodied but not at all coarse, it has a very smooth texture, moderate tannins and mouth-filling richness.
This big simple red opens with aromas of black currant, cedar and a whiff of blue flower. The robust, one-dimensional palate shows raisin, prune and coffee alongside round, velvety tannins.
This big soft wine smells and tastes a little sweet, as an aroma like maple syrup leads to flavors of blackberry jam, cinnamon and butter.
This big wine has everything required of the variety and more. It starts with vivid citrus, herb and melon aromas, then lays on ripe white peach, honeydew and mineral notes that fill out the palate and lend mouthfilling texture. Layering, complexity and diverse flavors make it special.
This big wine presents a sophisticated bouquet of toasty, leesy, nutty aromas. Fine depth of fruit and plenty of quality oak show here, with butterscotch, pear and apple flavors. Full-bodied and luscious, it shows the tremendous attention paid and importance assigned to this flagship white. The long, spicy finish sports complex lemon, leesy and mineral accents. To be released 5/01.
This big wine, now almost mature, shows dark plum and dense fruits that are pushed into shape by the firm tannins and wood aging flavors. The wine is dense and concentrated, with a fine juicy aftertaste that also promises further aging. Drink until 2020.
This big, blackberry-infused Zinfandel has plenty of leather, roasted coffee, licorice and tobacco notes coming through. It's medium-bodied and complex, with an herbal hint on the finish.
This big, bold and fruity wine highlights the juicy quality of ripe Castelão. The tannins are just there, forming the base for the ripe red fruits and warm structure. It could do with just a few more months, so drink from late 2015.
This big, bold and fruity wine is packed with red berry fruits touched with spice from wood aging, yielding a firm, already well-integrated wine. It has a solid, chunky character as well as density, and should age well.
This big, bold and ripe wine has both structure and generous red fruits. It's already balanced with a touch of minerality from the limestone and clay soil. Wood aging has smoothed the tannins while retaining the fruit and bringing out balancing acidity. It is ready to drink but will be better from 2017.
This big, bold and ripe wine is packed both with tannins and concentrated, ripe fruits. It's smooth, opulent, with a burst of black berry flavors that are shaped by the firm structure. The wood aging shows as spice and smokiness, giving further richness to this powerful wine. Drink from 2018.
This big, bold blend of 40% Cabernet Sauvignon, 40% Petit Verdot and smaller amounts of Malbec and Merlot is powerfully built, with firm, integrated tannins that feel chalky and dusty. Black currant and cherry flavors dominate, with waves of tobacco and dark chocolate leading to a soft, lingering finish. This will cellar well, to be enjoyed 2023–2028.
This big, bold red in a leopard-spotted bottle is made from a majority of Cabernet Sauvignon, and it's powerfully concentrated with tobacco aromas, boulder-sized tannins and cherry-like fruitiness. Ancillary sparks of cedar and sage contribute intrigue.
This big, bold wine blends local grapes with Cabernet Sauvignon and Touriga Nacional. It has red fruits and rounded tannins that are well integrated with the fruitiness. Full in the mouth and with delicious acidity, it is ready to drink.
This big, bold wine has the taste profile of a Port but is not so sweet or full bodied. Deeper than usual in color, it's concentrated to the point of overripeness in aroma. Rich on the palate with flavors like blackberry syrup and dark chocolate, it should be perfect as an after-dinner wine.
This big, bold wine offers lots of fruit flavor, firm tannins and a full body. Ripe berries flood the palate, while a gripping texture makes it feel tight on the finish.
This big, bold, full-bodied wine has everything in spades: giant aromas of boysenberry, saturated jammy flavors, thick but fine-textured tannins, plenty of alcohol and an appealing viscosity that carries the flavors through a long finish. Best after 2019.
This big, brawny red has a baked quality to the fruit, a richness of blackberry, blueberry and tobacco leaf that's surrounded by lush, velvety and integrated tannin. Subtle in oak, it speaks to power and concentration of the grape itself.
This big, brawny wine slathers its rich pear syrup and orange marmalade flavors with toasty oak and butter. All that oaky richness dominates the taste from the first whiff to the lingering finish, so pair with an equally bold dish.
This big, brawny, boisterous wine is firing on all eight cylinders as it generates powerful and concentrated fruit flavors. Rich, warm tannins partner with a thick, velvety texture and lingering finish. It has that exuberant fruitiness of some Zins but with more blueberry and dark chocolate, plus considerable heft and depth. Best through 2023.
This big, burly Cab is a Napa Valley tradition. The cedar and cassis aromas and flavors are classic, but boast an untamed, briary wildness to them that gives Bosche its own identity. Finishes long but tart, with mouth-drying tannins that need time to resolve. Drink 2007-2012.
This big, burly effort is structured and solidly textured. It has weight accompanying the blackberry flavor, with a firm character that demands aging over at least 18 months. The finish is still firm and concentrated.
This big, buttery Chardonnay will especially appeal to those who like California-style flavors; here enhanced with the firm acids characteristic of Washington State. There is a generous streak of vanilla cream, a soft and very buttery mouthfeel, yet the fruit has enough precision and focus that the wine does not lose definition. Delicious now, this is a wine to drink over the next three or four years.
This big, chunky, chewy wine brings bold apple fruit front and center. Call it old school, in a good way, and drink it soon for its fresh fruit and lip-smacking highlights of butter, caramel and toasted nuts.
This big, concentrated effort is currently closed, but it's already hinting at ripe black fruits, solid tannins and a long future. On the finish, acidity and a black currant note give the wine a final lift. Keep this for at least five years.
This big, dark, rubbery smelling Ribera wine is rugged and pushy, with mild volatility on the nose along with a whiff of spent coffee grinds. A clampy, bullish palate with rock-hard tannins sets up rubbery black-fruit flavors in front of a rough and tumble finish. Overall this is very good but hard and tannic. Hold for a year then drink through 2020.
This big, dense wine is dark in color, with lush, late-picked aromas and flavors and very full body. Its power and oozing fruitiness make quite a contrast with more elegant styles, but there is no denying the appeal of all that jammy blackberry and blackcurrant character.
This big, dramatic wine has a dark color and bold aromas of wood smoke and black pepper. Flavors are concentrated but also dry and appetizing. Firm tannins add grip and seem to help the peppery, smoky accents linger on the finish. Best after 2020.
This big, firm wine offers serious tannins as well as rich blackberry fruits. It's a structured, dark wine, spicy from wood aging and ripely concentrated. Drink from 2017.
This big, firm wine, produced by the team that makes Dow's and Graham's Port, is as impressive as always. With its tight plum skins and dense character, ripe jammy texture and sweet fruit, it combines immediate charm with the potential for long-term aging.
This big, fruity black-colored wine has ripe stone fruit flavors and firm, ripe tannins. There is structure, obvious aging potential as well as ripe, sweet juicy Merlot fruit flavors. Age for 5-6 years.
This big, full-bodied wine is unabashedly bold and brassy, from the aromas of toasted oak to the buttery flavors and vanilla finish. While dry, it has a rich texture and the near-sweetness of ripe varietal flavors.
This big, hearty and almost meaty wine is full bodied. An earthy/savory thread in the flavor adds complexity and distinguishes this bottling from the field of simply fruity and ripe wines.
This big, hearty, full-bodied wine was made from 75% Zinfandel. It has spicy, oaky aromas, generous dark plum and cherry flavors and plenty of grip from tannins and acidity to wrap around all that flavor. It feels quite full bodied, dense but smooth in texture, and well-balanced for a wine with this much concentration.
This big, imposing wine offers a deep red color, huge structure of grippy tannins and full body. It has giant berry flavors, all in an attractive dry style, but one that needs time to smooth out. It's best to drink after 2018.
This big, jammy Syrah from the Maipo Alto is typically leathery and spicy smelling. The body on this wine is fat and weighty, while flavors of buttery oak and spiced berry meld together if given time in the glass. On the finish, this is oaky and herbal tasting, with a creamy feel.
This big, jammy Syrah is packed with spice, baked plum and blackberry aromas. In the mouth, it's wide and voluminous. Flavors of blackberry are fully ripe, while blueberry and pepper flavors are long and lasting on the finish.
This big, lush, friendly and serious Malbec is packed with prune, blackberry and toast aromas. On the palate, it's deep and layered, the perfect bed for flavors of blackberry, chocolate and herb to fill. Huge for sure, but still complex, with dynamite prune and licorice notes on the finish. Drink now–2015.
This big, lusty Zin has high alcohol, which gives it a full bodied, glyceriney sweetness, as well as some heat. It's ripe in blackberries, currants, dark chocolate and spices. Great to drink now with barbecue.
This big, muscular wine opens with a tidal wave of oaky coconut and vanilla aromas matched against tar, eucalyptus and brushy blackberry. The palate smacks down with tannic bite, while the midlevel is a bit amorphous. Plum, berry, carob and leafy flavors set up an oaky, herbal, saucy tasting finish. Drink now through 2018.
This big, oaky and tannic red is robustly laced with cranberry, cherry and cola notes. Moderate acidity keeps it fresh in the glass, with dried herb, mint and tea accents.
This big, powerful and tannic wine shows a dry character that dominates the black currant and berry notes. The old wood flavors seem out of sync with the rest of the palate.
This big, powerful wine is full of rich white and citrus fruits that are laced with spice and pepper. The wine is full bodied and intensely ripe, with the roundness contrasting with a tangy, mineral edge. Drink from 2015. Screwcap.
This big, powerfully fruity Pinot Noir screams coastal California all the way through. The raspberry, cherry and spice flavors, brightened with acidity, taste of long, warm days and cool nights. It's a good wine, but too young, and would have benefited had the winery held it back a year or so before release. Better into 2012.
This big, rich wine is packed with dark fruit. After eight years, it is now showing maturity with leather tannins, dense structure and juicy black plum-skin flavors. Despite its age, it still shows well, with proper final wood notes, tannins and acidity. Drink now.
This big, ripe and fruity wine shows both the richness and the structure of the vintage, but never loses sight of balance. It's full of rich yellow fruits, green plums and citrus, but structured with refreshing acidity, a minerally texture and gentle hints of wood aging. Drink from 2015.
This big, ripe wine features red fruits, acidity and a touch of young tannins. It is structured, with chocolate and some licorice flavors that are balanced with the strawberry and ripe tannins. Drink from 2020.
This big, ripe wine is dominated by Alicante Bouschet. Between the tannins and the dense black fruit, the wine is concentrated and generous. Perfumed, full of fruit and a good line of acidity, this rich wine is ready to drink.
This big, ripe wine is now past its youth. That is bringing out the toast, yeast and walnut flavors. But the acidity is not far away, coming from the taut texture, and leaving a crisp fresh, raspberry-flavored aftertaste.
This big, ripe wine is opulent and smooth. With layers of rich lychee and mango fruit flavors, along with spiced pears, this is a delicious, ready-to-drink wine. It's generous to a fault, a great wine to drink with pâtés and spiced food.
This big, ripe wine is soft and round, with integrated tannins. It evokes licorice, blackberry jam and toast on the palate, with mountain sage and molasses notes that linger on the finish.
This big, ripe wine is well polished with a juicy, fragrant character from the spiced plums. The wood aging has resulted in deceptively soft tannins, and the delicious black fruits are still upfront. This wine could age for 2–3 years.
This big, ripe wine wraps intense and delicious fruit flavors in a plush but tannic texture, and does it so well that it's hard to put down the glass. The blackberry and cherry flavors taste pure and concentrated, seeming to gain intensity with each sip, and they linger through the finish with lip-smacking intensity.
This big, ripe, fruity wine balances its fruit with a core of firm tannins. It's dense, with a dusty texture, a sweet blackberry-jam flavor and final acidity.
This big, ripe, well-oaked and very firm textured wine could be paired with equally big proteins. It has generous blackberry and black-cherry flavors. Overt tannins give a drying sensation, especially on the finish.
This big, rugged 60-40 blend may dry out if cellared too long, so drink it young with rare beef to help tame the substantial tannins. Smoke, dried-herb and black-currant flavors should mesh nicely with your next roast. —J.C.
This big, savory wine has lots of personality, offering cedar and mahogany aromas followed by generous flavors like tobacco, black olive and blackberry. The texture is appropriately tannic yet smooth, and the finish lingers.
This big, smoky wine has great richness and a big, concentrated structure. The feel is dark, solid, based on spice, new wood and ripe black plums touched with red berries, the tannins sheltering beneath.
This big, soft, delicious Syrah tastes like a candy bar. It's rich and sweet in blackberry jam, blueberry pie with the crust, cocoa and spice flavors, with an umami tanginess like bacon. Easy to savor it through the entire bottle, although the alcohol level is high.
This big, solid, rich effort is packed with seemingly sweet fruits and firm tannins, with a bitter extracted feel. The wine has great weight, and it's a powerful expression of the rich 2009 vintage.
This big, spicy wine is dominated by licorice and heavy toast wood flavors. It is rich and full of black plum skins with only a hint of acidity. The aftertaste is sharp and bitter.
This big, spicy wine is very smooth and rich now, but also has the potential to age. Dusty tannins, perfumed fruits and a rich dense character offer the potential to drink in a year. This is a great expression of Cahors.
This big, spicy wine shows the strides that have been made at Lamothe-Guignard over the last five years. The character of the wine is powerful, sweetness concentrated into a hugely rich texture, flavors of sweet peach and lychee showing through, all the time balanced.
This big, strong Cabernet insists on pushing its blackberry, currant, plum and cocoa flavors across the palate. It's not subtle, and doesn't apologize for it. The grapes are from various vineyards in St. Helena, a warmer part of Napa Valley, and you can taste the incredible ripeness as well as the softness of tannins and acids that make drinking it so pretty now.
This big, tannic, compelling wine needs aging and/or a robust dish like roast beef or grilled lamb chops to show its best stuff. It has a deep smoky red color, intense aromas of wood smoke, black pepper and Worcestershire sauce, with flavors of black cherry, cinnamon, clove and cassis.
This big, thick, oaky Zinfandel is powerful in flavor and not particularly subtle. It overwhelms with truckloads of blackberry and cherry jam, stewed plums, chocolate, mocha, pepper and cedar, and stings the palate with hard, astringent tannins and heat. The suggestion is ageability, but it's a gamble beyond 2012.
This big, young Pinot should have been held back before release, because it's really tannic and primary now, making its future hard to evaluate. However, it seems a likely cellar candidate. It's fresh in acids and clearly has a pedigree of terroir, showing mineral-infused raspberries, cherries, rhubarbs, wild strawberries, and pomegranates, accented with rich, smoky oak. The texture is pure silk, and the finish is firmly dry. Give it until 2012, at the very least.
This bigger style of Pinot takes some time to open up, coming from the warmer end of the Anderson Valley, closer to Boonville, known as “The Corners.” With a thickness to the texture it grandiosely boasts of dark Mediterranean spice and leather, with a dark cherry fruit expression coasting throughout.
This bigraisiny-smelling Malbec opens with overt oak aromas and related hints of char and lemon peel. An expansive palate is high in acidity and drying. Raw oak flavors rest atop baked plum, blackberry and prune notes, while this tastes toasty and charred on a powerful finish that's driven by tartaric acidity.
This Bill Price and Gavin Chanin partnership project from the renowned vineyard is fairly light and bright, with aromas of cherry blossom, raspberry juice and gravel, showing some bitter and sour elements on the nose as well. The palate offers roasted chicken, fennel and cranberry, and it likely to grow more intense with time.
This bio wine comes from just over one acre of vines in the appellation's best iron-red terroir. It is ripe and creamy, full of smooth apple-purée fruitiness. A good squeeze of lemon juice gives the wine its crisp aftertaste. Drink now.
This biodynamic blend of Frappato and Nero d'Avola shows a bright ruby color, with fresh aromas of blueberry, cassis and white almond. The mouthfeel is fresh, bearing a sour cherry flavor.
This biodynamic blend of Merlot and Cabernet Franc opens with an inky, dense appearance and super intense aromas of blackberry, dark spice, tobacco and dried rosemary. The wine boasts a polished and direct feel in the mouth with tight, finely structured tannins. Let it age five years or more.
This biodynamic blend of Pinot Noir and Chardonnay from Bendigo draws you in with attractive notes of ripe red apple, pressed yellow flowers, butter, and copper penny. It hooks you on the palate with a chalky texture, tingly acidity, and long, lingering finish. Complex and food friendly yet ultra drinkable.
This biodynamic estate produces some very fine wines, expressive of their soil types. This still-young wine from volcanic rock is ripe while also intensely structured. It has the potential for great fruitiness while keeping this structure. Drink from 2018.
This biodynamic Muscat is direct and focused, with a ripe core of stone fruit, melon rind and sweet citrus notes, framed by touches of waxy honeycomb, white flower and soft baking spice. A hint of toast lingers on the long finish, and the mouthfeel is full and lush without feeling viscious, thanks to the vibrant acidity.
This biodynamic Rhône blend is equal parts of Marsanne, Roussanne and Viognier, co-fermented with native yeast. It's a splendid example of the non-interventionist style, rich, and textural. The yeasty flavors are refreshing—pear and apple and cucumber fruit holding down the center—clean and solid. The wine gains power and brings in some toasty barrel flavors as it rolls into the finish.
This biodynamic vineyard delivers a robust mix of flavors for the price. Licorice, coffee liqueur, smoke, char and chocolate-coated cherries are all included. The wine seems to float across the palate, without much weight, but the flavors persist, clean and interesting. Principally, it's Tempranillo (81%), but the Syrah pulls it together.
This biodynamic wine is a study in contrasts. Non-fruit aromas of wax, paraffin and lanolin are offset by bright pineapple flavors, while a long, zesty finish balances the wine's ample weight and slightly creamy texture. Delicious now, it should drink well through at least 2022.
This biodynamically farmed vineyard is often found as a named designate, and for good reason. It's one of the Willamette Valley's most distinctive and evocative sites, with less of an emphasis on pure fruit flavors, and more attention to details such as herbal tea, earth, stone and dried leaf. The fruit is tart and lightly herbal, like a fresh-picked mountain berry.
This biodynamically farmed wine comes from Steep Creek Ranch next to the winery facility and Nelson Vineyard on the shores of the Columbia River. It shows lots of intrigue, with pure notes of herbs, mulberry and mineral that are enjoyable yet elusive. It's clingy in feel, with elegant yet rich fruit flavors.
This biodynamically farmed, single-vineyard wine has subtle extra dimensions. Delicate accents of truffle, earth, graphite, iron ore and coffee grounds add to a round, fulsome wine with black cherry fruit. The finish is a little chalky, but pairing with a fine fat fowl will take care of that.
This bistro-style red is dry and lusty in cherry, tobacco and spice flavors. The winery has not revealed what varieties are in it, but it tastes like a juicy, old-fashioned field blend, and will go well with a range of fare.
This bitter wine is high-octane in puckering tannin and very ripe fruit. The finish leans towards a taste of pencil shavings and tobacco.
This black-colored crianza delivers big, toasty aromas of charred oak, setting the stage for a massive palate, the equivalent of an 18-wheeler. Blackened flavors of burnt wood, coffee and berry fruit lead to a smacking tannic finish. Drink 2020–2025.
This black-colored Syrah offers berry, oak and secure overall aromas. The palate is juicy and acidic, with plenty of cut to the palate. Flavors of plum and black fruits are earthy, toasty and lightly herbal, while this finishes with zesty acidity, lots of pulse and spice notes.
This black-colored, opaque bruiser is as concentrated as wine gets before crossing the line. Aromas of gritty black fruits are amped up, while the palate pounds with extraction and tannins. Huge flavors of blackberry and cassis finish with more muscle than finesse. This is ultra ripe Graciano and Petit Verdot that nobody would describe as shy. Drink through 2020.
This black-fruited offering has the winery's signature stamp all over it, with a vein of herb and wet rock that slices through the aromas and into the palate. Tangy acids prop up the blackberry and black-cherry fruit, and suggest that this can age. Drink now through 2030 at least.
This black-tinted blend of the 2011, '12 and '13 vintages is ultraripe and a touch raisiny on the nose. In the mouth, it's jammy, with soft tannins. Slightly stewed flavors of blackberry, licorice and baking spices finish rich, chocolaty and with notes of earth and prune. Drink through 2019.
This black grape dessert wine is relatively light in color and transparent, offering aromas of dried violet, raspberry concentrate and light clove. The flavors prove bright and memorable, with raspberry and pomegranate juice most apparent. This is a great conversation starter at the end of a meal.
This black wine is so ripe it's syrupy. Dense aromas of blackberry, raisin, cassis liqueur and perfume push the limit, while licorice, prune, raisin, blueberry and chocolate flavors end in a sticky, slow-moving finish with a lot of weight. This tastes every bit like a warm-climate wine.
This black wine, despite being almost seven years old, remains rich and balanced on the nose, where ripe aromas of raisin and earth offer a slight herbal, minty edge. The mouthfeel is 100% thick and jammy, while flavors of prune, baked blackberry and chocolate lead to a chewy finish. This blend of Malbec, Merlot and Tannat is a knife-and-fork wine to drink now.
This blackberry-flavored wine has ripe tannins and a soft texture. It presents a warm feeling, tempered by its fresher acidity and stalky aftertaste. Drink from late 2015.
This blackberry-flavored young wine is structured with tannins. The acidity and the ripe fruitiness are developing well, so drink from 2019 when it will have softened and filled out.
This Blanc de Blancs has shed its initial minerality and gained rich fruitiness. Apricots as well as more citrus flavors abound, bringing out a full and round character. From Grand Cru vineyards on the Côte des Blancs, this is ready to drink.
This Blanc de Blancs is crisp, and minerally with a textured, chalky character. Despite hints of maturity, it still tastes youthful, fruity and fresh. Dry and elegantly structured, it finishes with a hint of toast.  Drink now–2019.
This Blanc de Blancs sparkling wine is 100% Chardonnay. It's a small production bubbly part of whose profits benefit National Geographic's ocean efforts. The wine is rich and savory in orange, lime and green apple flavors, with a yeasty edge from lees aging. The mouthfeel is scoury, so drink up.
This blanc de blancs, fermented and aged in wood, is a fine Champagne. Its mineral texture and light oxidative character from the use of wood is contrasted with the tight citrus fruitiness and nervy steely texture. The wine is just mature although still with plenty of fruit. Drink now.
This Blanc de Noirs—91% Pinot Noir with small amounts of Chardonnay and Pinot Meunier—opens with a tad ripe, with a light and airy mousse and a predominance of strawberry flavor. It's easy to like—dry, soft and round with a long finish.
This bland, overoaked Chardonnay is dilute, with aromas of clove but no fruit. A watery palate tastes woody and bitter, with another shot of unwanted clove on the finish.
This Blanquette (made with 90% Mauzac) offers a bouquet full of bright crisp red apple and melon core. The texture is creamy with fine bubbles and medium acidity, and the palate is loaded with satisfying sweet citrus rind and toasty brioche flavors. Drink now.
This Blaufränkisch rosé is light, fruity and just off dry. It has attractive red-berry acidity and a very fresh character. Ready to drink now. Screwcap.
This blend aims at the modern, cult style of ultraripe Bordeaux-style fruit, soft tannins and plenty of oak. It succeeds as far as richness goes. Flashy, but it tires the palate, making it hard to argue for repeated sipping.
This blend combines 64% Merlot with 34% Cabernet Franc and 2% Cabernet Sauvignon to nice effect, offering cranberry and red, juicy plum around softly cradled tannins and well-resolved oak. Juicy, structured and fully balanced, the finish sparks elements of leather with tobacco.
This blend combines 70% Cabernet Sauvignon and 30% Syrah. Fat, juicy and tart, it's robust in oak and meaty leather, its tannin profile grippy and tight. A background note of dried herb and cedar add to the classic touch in style.
This blend combines 70% Monterey County fruit with 26% from Sonoma County and 4% from Santa Barbara County to create a dense expression. Baked black cherry, black-plum pie, vanilla crust and anise show on the nose. The palate offers plum juice and rose petals, proving a bit thick but entirely pleasant.
This blend comes from seven vineyards: John Sebastiano, Shadow Canyon, Thompson, Harrison Clarke, Watch Hill and Stolpman. Melded with 10% Grenache and 1% Viognier, it shows warm gingerbread and blackberry aromas, cut by pencil lead and anise. The flavors expertly balance ripeness with tannins and acidity, offering dynamic ollallieberry, pepper-crusted roast pork, wild herbs and a touch of vanilla on the finish.
This blend consists of 40% Mourvèdre, 40% Grenache and 20% Syrah, creating a strong base that's loaded with steely mineral and graphite notes, plus tart fruit flavors of cranberry and strawberry. A hint of strawberry leaf brings in an herbal accent.
This blend consists of 42% Cabernet Sauvignon, 41% Merlot and the rest Cab Franc. Spicy and peppery, it has the telltale bell pepper scents of not-quite ripeness. But good value nonetheless, and structured for hearty foods. —P.G.
This blend contains five Bordeaux varieties with Cabernet Sauvingon (54%) and Merlot (28%) taking the lead. Cocoa, herb and plum aromas are followed by sweet cherry and cranberry flavors backed by chalky tannins.
This blend dominated by Cabernet Sauvignon comes from schist soil on the plateau above the Loire river. It benefits from a warm vintage to give a rich character as well as some firm tannins. The balance between fruit and structure is just right. Although the wine is young, it will mature quickly, so drink from 2019.
This blend encourages the richness of the Chardonnay and the crispness of the Arinto. Wood-aging smoothes things out and brings a touch of ginger as well as toast. The wine is full on the mouth and still young. Drink from 2017.
This blend exhibits thick density and concentration and direct aromas of blackberry, black ink, cola and roasted chestnuts. The wood is well-integrated, and the wine is juicy and firm on the palate. Drink after 2010.
This blend features aromas of vanilla, sweet tobacco and cherry followed by big, masculine flavors of cassis, raspberry, tobacco and cedar. Deep spice undertones add to the dimension of the wine. Ageable and intense and best paired with more robust meat dishes.
This blend features Syrah, Grenache, Mourvèdre and Viognier. The oak (30 months in 20% new French) is primary right now, with aromas of vanilla bean and coffee along with dark berry and thistle. It's supple in feel with a long finish. Additional time in the bottle should serve it well.
This blend from a newer Westside Paso winery offers blackberry, charred pine and sour cherry aromas. The palate is driven by pine sap, charred game and sharp herbs such as oregano and rosemary, and would be a great way to spice up a steak dinner.
This blend from Cádiz features Syrah, Merlot and Cabernet Sauvignon. It's big, ripe and minty on the nose, with hints of animal fur and leather. A blocky, full palate weighs in at 15.5%, while flavors of oak and vanilla blend well with spiced berry fruit. A drying finish tastes mostly of oak. Drink through 2025.
This blend from five Beaune Premier Crus was made to celebrate the Potel family's 50 years in wine. It is a richly structured, beautiful wine with its dark tannins and black fruit showing so well. Concentrated from the low yielding old vines, the wine is packed with fruits and acidity that are developing slowly. Drink from 2020.
This blend from individual blocks includes 94% Cabernet Sauvignon, 4% Cabernet Franc and 2% Merlot. Juicy and round, it expresses chocolate, vanilla, dark cherry and cassis flavors and is a joy to drink and experience evolve. Despite plenty of ripe power and lushness, it also boasts substantial elegance.
This blend from Matthews is 47% Merlot and 33% Cabernet Sauvignon, with smaller amounts of Cabernet Franc, Petit Verdot and Malbec. It's thoroughly New World in style: thick, smoky, tannic and concentrated, with notes of black cherry and cassis at the core.
This blend from northern Italy opens with aromas of currants, black berries and bell pepper. It offers restrained black fruit flavors layered with oak and espresso sensations. But overall, it is rather flat with an abrupt, astringent finish.
This blend from several sites is leathery and peppery, with a thick concentration of orange peel, cranberry and blueberry. It shows its fruity side well, mingling with just enough savory to pique the palate in a well-made, light-bodied package.
This blend from several vineyards is a soft, rounded wine. It has a good balance between acidity and ripe white and yellow fruits, shot through with acidity. A touch of toast adds spice to the mix. Drink from 2019.
This blend has 80% Viognier, which adds a peach and apricot streak that adds interest to the lemony, grapefruity flavors. Drinks tart, bone dry and clean, with sleek acidity. A terrific, elegant wine, perfect for a first course, and a great offering from this top producer. Editors' Choice.
This blend has a big, dark, toasty edge to the tannins, and plenty of ripe fruit. Meaty and rich, the color of ink, it skirts a pruney border, tosses in some earth and leather and soy, and overall shows plenty of power. A great drink-it-now wine.
This blend has a slightly meaty, chicken-broth aroma from the Sémillon, and toasty, buttery flavors from the Chardonnay, followed by a lingering finish. It is medium bodied, silky, smooth and elegant.
This blend holds 54% Cabernet Sauvignon, 18% Merlot, 12% Malbec, 11% Cabernet Franc and 5% Petit Verdot, all from top Red Mountain vineyards. The wine shows notes of dried herbs, bay leaf, red fruit and dark plum. Considering the fruit sources, it's surprisingly reserved in its styling, very easy drinking with a light squeeze of tannins and a lingering finish.
This blend holds 59% Syrah, 24% Grenache, 13% Petite Sirah and 4% Zinfandel. Slightly reserved at first, with some patience it begins to show violets, boysenberries and sandalwood on the nose. Aromatic purple flowers arise on the sip, along with dark chocolate and black currant. But the wine is rigidly structured, remaining quite wound-up even after many hours open.
This blend holds Cabernet Sauvignon, Sangiovese, Merlot, Syrah and Cabernet Franc, with no variety making up more than 29%. The aromas tussle with notes of blackberry, green herbs, coffee and woodspice. It's medium bodied with cherry flavors and chalky tannins.
This blend holds fruit from Olsen and Red Willow vineyards. Aromas start out lightly reduced, followed by notes of stone fruit, spice and mineral. The peach flavors are full bodied, bringing generosity and appeal.
This blend holds Merlot, Cabernet Sauvignon, Malbec and Petit Verdot. Aromas of fresh herbs, jalapeño peppers and cherries lead to medium-bodied cherry and raspberry flavors backed by soft tannins.
This blend includes 70% Merlot and a small (2%) amount of Malbec. Ripe blackberry fruit dominates, but it also has structure. It's likely to develop quickly and be ready to drink from 2019.
This blend includes the Rhône varietal Roussanne among the Portuguese grapes. The wine has a lightly honeyed character as well as rich yellow and stewed-pear flavors. A touch of toastiness and almonds comes through the rich fruits and acidity. Drink the wine from 2018.
This blend is 39% Merlot, 32% Cabernet Sauvignon, 24% Malbec and 5% Petit Verdot. Aromas of herbs, coffee, spice and dark fruit are backed by tart cranberry and cherry flavors, with some grit to the tannins.
This blend is 44% Cab Franc, 31% Cabernet Sauvignon, with the rest Merlot. It's stubbornly closed, with aromas of tar, earth and rubber ball rather than fruit. Some brambly berry flavors can be found, but the finish seems hard and slightly bitter.
This blend is 50% Cabernet Sauvignon and 25% each Merlot and Cabernet Franc. Complex old-vine characteristics emerge in a graceful, lengthy, detailed and subtle wine that weaves together herb, tobacco, olive and brambly berries. Drink now–2020.
This blend is 56% Cabernet Sauvignon, 22% Cabernet Franc and 22% Merlot, using grapes sourced entirely from this iconic Red Mountain vineyard. Notes of spice and iron interplay with tightly wound berry and cassis fruit. This is a steely, muscular wine, with an underpinning of graphite. History has proven that it will age beautifully.
This blend is 74% Merlot, 14% Cabernet Sauvignon, 7% Cabernet Franc and 4% Petit Verdot. Locked up vanilla, herb and dark fruit aromas lead to high-octane dark-fruit flavors, with the heat providing some distraction.
This blend is 75% Cabernet Sauvignon with the rest Merlot and a pinch of Malbec. Woodspice aromas and flavors take the lead followed by an assortment of red and black-fruit flavors that seem a bit dried out. The tannins bring some grit.
This blend is 82% Cabernet Franc, 6% Syrah, 6% Merlot and 6% Cabernet Sauvignon. The emphasis on the Franc puts more herbal flavors in the center, with coffee grounds, black pepper and baking chocolate wrapped around the spicy and tart berry fruit. The match of acid and barrel flavored tannins is picture perfect.
This blend is a classic brut, of Pinot Noir and Chardonnay. Each variety plays its best hand, with Pinot Noir bringing rich, ripe raspberries, strawberries and tannins. The Chardonnay brings acidity and tantalizing notes of limes. With a silky, refined mousse, this bubbly is extremely attractive.
This blend is a third each Cabernet Sauvignon and Merlot with the rest equal parts Petit Verdot and Cabernet Franc. Aromas of cocoa, cherry, vanilla and baking spices show restraint while the flavors bring a supple feel. It's equal parts fruit and barrel.
This blend is based on Grenache. It has white sugar, raspberry, caramel and spice flavors that finish as luscious as a candy bar.
This blend is comprised of 55% Merlot, 21% Cabernet Sauvignon, 18% Melnik and 6% Petit Verdot. It has aromas of powdered cocoa and black cherry and flavors of tart cherry, blackberry and blueberry. A pleasant burst of acidity shows on the finish.
This blend is comprised of all five classic Bordeaux varieties, but unusually, led by Petit Verdot. The wine is inky dark and tannic with extracted blackberry flavors. High alcohol gives it a burn from the midpalate through the finish.
This blend is comprised of Grenache, Syrah, Mourvèdre and Cabernet Sauvignon. The GSM combination gives it rich, accessible flavors of cherries, raspberries and red currants, while the Cabernet, at just 7% of the blend, brings dark, brooding fruit notes, as well as depth and tannins. This rich wine combines power with elegance.
This blend is comprised of Merlot (70%) and dabbles of Mourvèdre, Petit Verdot and Shiraz, sourced mainly from the Clements Hills region of Lodi. The wine is marked by a strong streak of green bell pepper and herbal scents, and is a tad dull on the palate.
This blend is comprised of seven varieties that were sourced from nine vineyards. Despite a hint of green in the tannins and a bit of stem in the fruits, this shows good complexity. Streaks of earth, mineral and licorice mingle around notes of dried cherry and fig.
This blend is concentrated and meaty. It perfectly captures and combines the raspberry intensity of the Grenache, the brambleberry fruit of the Mourvèdre and the peppery smoke and spice of the Syrah. Somehow winemaker James Mantone coaxes something akin to French garrigue out of the grapes as well, making this one of a handful of Washington Rhônes that really capture those elusive French herbal highlights.
This blend is crisp and reasonably well focused on the bouquet. In the mouth, the wine is rubbery and tannic feeling, with mild astringency and flavors of generic berry fruit, oak and herbs. Good for basic occasions.
This blend is dominated by one of the two grapes of Vinho Verde: the Loureiro. That gives both a crisp texture and ripe apple and green-plum fruits. It is a ripe wine, juicy and ready to drink now.
This blend is garnet colored with a hint of eucalyptus in the bouquet, opening up to aromas of black fruit, forest floor and freshly picked mushroom. Minerality abounds on the palate, with flavors of red berries and black plums.
This blend is green and herbal up front. Following the nose, the palate is solid and chewy, but raw. Flavors of berry, olive and mixed spices are herbal, minty and green, while finishing notes of herbs, chocolate and heat fit the bill. This is 85% Cabernet Sauvignon, with Carmenère and Merlot.
This blend is largely from Bacchus, Seven Hills and Wallula vineyards. It offers aromas of fresh herbs, thyme, dry chocolate, cherry and medicine cabinet. The flavors are quite sweet, with dry, chalky tannins backing them up.
This blend is made from near-equal proportions of Cabernet Sauvignon and Syrah. The wine is rich, tannic and direct with flavors of jammy black cherries and blueberries, along with plenty of oak. Decant it for a few hours and drink up now.
This blend is made with 75% Cabernet Sauvignon and 25% Merlot—all Conner Lee fruit. Firm and supple, it's loaded with raspberry and cherry fruit that goes deep and stays balanced. One-quarter new French oak was used.