Here's a lovely sparkling wine that offers a floral fragrance of white flowers and tropical fruit. The palate delivers apple, white peach and a hint of almond. It has a creamy texture and a clean, crisp finish. A classic Franciacorta.
Here's a lovely Verdicchio with an alluring floral fragrance of acacia and hints of Spanish broom and sea breeze. The palate shows peach, citrus and pineapple flavors, along with notes of dried Mediterranean herbs and brine. Hold for 2–3 years to develop complexity.
Here's a lovely wine that has structure, finesse and character. It's loaded with dark cherry, pepper, tobacco and spice sensations that are balanced by fresh acidity and supple tannins.
Here's a luminous and bright Chardonnay with a well-balanced aromatic offering that spans from toasted nut to chalky mineral to exotic fruit. Overall, the wine tastes smooth and creamy, but there are a few sharp points of acidity that help move it along the palate. It's a sophisticated white wine in a very elegant bottle.
Here's a luminous and bright sweet sparkling wine (made from generously fragrant Moscato grapes) with lingering, but simple, aromas of honey, rose, peach blossom and pink grapefruit. The wine is tonic and firm and imparts sweet honey flavors on the close.
Here's a luminous and crystalline white wine in a screwcap bottle with linear and direct aromas of white mineral, kiwi and pear. The mouthfeel is crisp and compact and this easygoing white would drink well with fish, summer foods and salads.
Here's a luminous and vibrant rosato from Sicily with a saturated pink color and thick aromas of ripe raspberry and forest fruit. It has good acidity and enough heft and density in the mouth to pair with pasta or fish soup.
Here's a luminous Asti (a sweet fizzy Italian wine) with fragrant aromas of bee's wax, lavender honey and white rose. The wine is creamy and soft in the mouth with lingering sweetness and peach-like flavors on the close.
Here's a luminous blend of Pinot Grigio, Chardonnay and Garganega with mature aromas of pine nut, mature fruit, apricot and yellow rose. The wine is very creamy and smooth in the mouth and has the natural consistency to stand up to fish or pasta. The finish is crisp and slightly sweet.
Here's a luminous red that opens with red berry, sun-baked soil and Mediterranean herb aromas. It's medium-bodied and approachable, delivering wild cherry, star anise and clove flavors, supported by polished tannins.
Here's a luminous sparkling wine that plays up its Italian good cheer. It's a simple and straightforward expression with characteristic aromas of cut grass, stone fruit and citrus that makes for an informal but very satisfying ensemble.
Here's a luscious and full Valpolicella that sees both barrique and oak casks for a full, round and modern feel. The wine imparts long lasting notes of cherry, ripe raspberry and spice.
Here's a lush and modern Rosso di Montalcino with bright aromas of spice and vanilla that play background roles to fresh cherry and raspberry. The wine boasts a smooth, supple texture and sweet fruit on the finish.
Here's a lush young Petite Sirah brimming with blackberry jam, cherry liqueur, dark chocolate and licorice flavors that taste a little sweet. It's tannic and immature now, but should age well for up to a decade.
Here's a lush, fruity Cabernet, brimming with blackberry, black currant and flashy oak flavors. It straddles that line between a tannic young wine you can drink now after decanting, and one to age. Probably best opened by 2015.
Here's a lusty, full-throttle wine that's marked by strong flavors of black pepper, blackstrap molasses, blackberry jam and creamy dark chocolate. High alcohol gives it a touch of heat and glyceriney sweetness.
Here's a lusty, lip-smackingly ripe Petite Sirah that's perfect for grilled meats and hard cheeses. Full-throttle flavors of blackberries, cherries and chocolate finish with Asian spices in this dry, softly tannic wine.
Here's a lusty, rugged Zinfandel marked by strong, superripe flavors. The blackberries and plums veer into currants and raisins, and finish spicy and dry, while enormously high alcohol gives the impression of heat. But that's Zinfandel for you. Needs a grilled flank steak to play against.
Here's a Malvasia that delivers aromas of almond skin and stone fruit backed by good dimension and density. Pair this easy white wine with sandwiches, salads and grilled vegetables.
Here's a Manzoni (a cross between Riesling and Pinot Bianco) with a toastier, more structured approach. It delivers notes of peach, apricot, melon and roasted almond and makes a fresh, lively impression on the palate.
Here's a masterpiece Sangiovese (with 15% Malvasia Nera) that shows a plush, rich nature and loads of fruity aromatic intensity. The wine is smooth, penetrating and long-lasting.
Here's a mature red wine from Maremma, Tuscany with ripe notes of cherry, chocolate, prune and black plum followed by exotic spice and spicy mesquite flavors. The wine is sweet, round and slightly jammy in the mouth but washes over the palate with generosity and intensity.
Here's a medium-bodied red with approachable tannins and a spicy edge throughout. Ripe black plum and cassis aromas flood the bouquet, while flavors of cigar box and licorice spice unfold in the mouth and linger through the finish. Drink now.
Here's a Merlot-like Zinfandel, in terms of the silky mouthfeel, the elegance of the tannins, and the cherry and currant flavors that have a flowery, violet finish. But the black pepper, clove and nutmeg spices are all Zin. Drink this lovely wine now.
Here's a Merlot that presents simple but slightly muddled aromas of spice and fruit. The distinction between its various aromatic elements is not that clear, and the wine delivers a one-dimensional feel on the close.
Here's a modern and beautiful wine with warming tones of vanilla, spice, chocolate and blackberry. The wine is thick and dense with dark extraction and very solid tannins. Drink after 2010. A Marc de Grazia selection, various American importers.
Here's a modern blend of Aglianico, Merlot and Syrah with dense aromas of black fruit, lead, tar and wild mushroom. The wine definitely has a wild, rustic or untamed nature and closes with bold flavors of jammy fruit.
Here's a modern rendition of Corvina (one of the grapes that makes up Italy's Amarone) that opens with a blast of blackberry fruit, exotic spice, leather, tar and moist pipe tobacco. It's soft and chewy with long, impressive persistency.
Here's a modern, mature wine with baked blackberry notes at the beginning that are followed by white pepper and exotic spice. There's an attractively spicy quality to this blend of Cabernet Sauvignon, Merlot, Syrah and Sangiovese that gives the wine a sharp, focused feel despite the ripeness of the fruit. Great price too.
Here's a modern, oak-driven riserva with soft layers of cherry, vanilla and chocolate. The wood element is very noticeable and although the wine can rely on a solid base of red fruit to help it age in the years to come, it still needs more time in the bottle.
Here's a modern, oak-driven Taurasi that puts an emphasis on spice and chocolate aromas, although the black cherry and blackberry preserves are evident in the background. This is a firm, solid and sophisticated wine that would pair with braised lamb in a truffle sauce.
Here's a modern, plush and extracted expression of Sangiovese Grosso that has been enhanced by elegant oak aging. Still young, it exhibits notes of vanilla, toasted coconut, smoke and resin along with a solid base of cassis and dried berry fruit. The texture here is polished and smooth with zesty spice on the close.
Here's a modern, plush and extracted wine that delivers bold spice, leather, bitter chocolate, cola and cassis. There's a nervous acidic vein throughout the wine and the tannins are still young and need time to age. Give this Brunello a few more years in the cellar.
Here's a modern, sweet-smelling Chianti Classico (with 10% Cabernet Sauvignon in the blend) with many aromatic layers. The wine offers luscious berry fruit, loads of spice, mineral nuances and toasted nut or vanilla bean. It has beautiful intensity and concentration with sweet notes of spice and plump cherry in the mouth.
Here's a monolithic Aglianico that has concentrated flavors of black cherry, blackberry extract and toast layered with dark chocolate, vanilla and coffee. The ripe, one dimensional palate closes on a sugary note.
Here's a more informal and approachable expression of Barolo with classic Nebbiolo aromas of white cherry and cola set against a clean, polished mouthfeel. Pair this wine with meat-stuffed ravioli, veal, pork or game hen.
Here's a more serious Provence rosé, with a nice mineral streak and good depth of flavor. There's red berry fruit upfront that turns a bit confected in the mouth, winding down to a taffy note on the short-to-medium finish. Perfect with a meal of grilled fish.
Here's a most Burgundian, delicate Willamette Valley Pinot Noir at a price that can sometimes deliver clumsy, thin, and/or vegetal flavors. This has varietally-true detail, clean fruit and delightful nuances of citrus, dried herb and rose petals.
Here's a mouthwatering, succulent red that arrives with aromas and flavors of juicy black cherry, licorice, white pepper and graphite. It's light bodied, fresh and savory, with solid but polished tannins. An almond note gives it a pleasantly bitter finish. It's made to be drunk young so enjoy soon.
Here's a Nero d'Avola-based wine from Sicily with a green, or slight herbaceous quality to the fruit (presumably a result of the high elevation of the vineyard)  that enhances the characteristic aromas of red currant, blackberry and exotic spice. The wine offers very good balance of refreshing acidity versus chewy fruit.
Here's a neutral-smelling blend of Fiano and Biancolella with subtle mineral shadings backed by white peach and light fruit. It has a crisp, easy feel and is a great summer sipper for easy cocktails with friends.
Here's a new name in Prosecco that makes a lovely addition to this popular category of Italian sparkling wine. Aromas of talc powder, pear and Golden Delicious apple characterize this bright, pristine bubbly.
Here's a new producer from southern Italy who presents a very interesting blend of Pallagrello (70%), Aglianico and Casavecchia. The wine opens with warm aromas of leather, smoked meat and black fruit and delivers a unique mouthfeel that is firm but rich at the same time.
Here's a new producer from Valpolicella who presents a sharp and angular Amarone with fine aromas of spice, wild berry, black tobacco and tea leaf. The wine is bright and compact with soft tannins and natural freshness.
Here's a new wood-aged young wine, with ripe fruit and mint aromas. The wine does have a bitter edge of extraction that detracts from the generous black fruitiness. It is certainly firm at this stage—a full-bodied wine with a dark-fruit character at the end. Drink from 2020.
Here's a new, cheerful wine from the folks at Poggio Verrano in southern Tuscany that offers loads of ripe berry fruit, cherry, cassis, spice, leather and rum cake. The wine is smooth and soft.
Here's a newly released Barolo that appears older than it actually is. The wine's ruby color shows a browning edge and aromas here reflect tertiary tones of balsam, drying mineral and licorice. In the mouth, you'll get iron-like flavors backed by fine, drying tannins. Don't wait too much longer to drink this wine.
Here's a nice and fresh Sauv Blanc with notes of tropical fruit, ripe gooseberry, tangerine and sweet grass supported by pineapple acidity. Balanced and easy to drink with a crisp, clean finish.
Here's a nice Cabernet with some extra features of elegance. It's not for the cellar, but shows polished blackberry, currant and mocha flavors, wrapped into pretty strong, dry tannins. Give it an hour in the decanter and drink now.
Here's a nice dessert sipper that's perfect for nights on the patio, with some fresh fruit or a simple butter cookie. It's sweet and clean in acids, with savory Asian pear, tangerine, vanilla and cinnamon flavors. With only 11.5% alcohol, it won't go to your head.
Here's a nice Dolcetto from Dogliani, the grape's spiritual home. It has a classic varietal fragrance of cherry, licorice and black pepper accompanied by smoky notes. The palate delivers black cherry and white pepper along with chewy tannins. Pair this with mushroom risotto.
Here's a nice everyday drinking wine with some real richness from ripe Chardonnay grapes and a touch of toasty oak. It will satisfy that craving for apple and peach-flavored fruit. Dry and spicy, with the creamy texture of a good wine, but it won't break the bank.
Here's a nice everyday Merlot. It's not only flavorful in cherry, black currant, raspberry, and mocha flavors, it has a velvety texture, and leaves behind a pleasantly dry, spicy finish.
Here's a nice Merlot for drinking now. It's full-bodied and tannic, showing cherry and red currant flavors grounded with dried herbs. Gains a point for balance and elegance.
Here's a nice Sauvignon Blanc for drinking now. It shows how well this variety grows in the warmer parts of the county, with citrus, apricot, peach and spice flavors. Crisp acidity provides zesty balance to this deliciously drinkable young wine.
Here's a nice, clean, elegantly structured 100% Sauvignon Blanc. It has flavors of oranges, grapefruits and peaches. Although there's no new oak on it, the notes of sweet vanilla and buttered toast are strong.
Here's a nice, dry and fairly complex Pinot Noir that makes you think of grilled steaks or roast lamb. It's silky in the mouth, and offers flavors of mashed red cherries, Dr. Pepper, rhubarbs and spices, enhanced with smoky cedar. Best now through 2012.
Here's a nice, dry Pinot from Mount Eden Vineyards ideal for drinking now. It's gentle in the mouth, with soft tannins and a boost of acidity to highlight the raspberry and cola flavors.
Here's a nice, refreshing wine very close in profile to Chardonnay, with its ripe peach aromas and flavors and generous dose of oak. It has a strong streak of tangerine and vanilla that makes it especially pretty. Finishes a bit sweet.
Here's a nice, refreshingly clean Sauvignon Blanc that shows a lot of class for the price. It's basically dry, with a honeyed finish to the green melon, golden mango and Asian pear flavors. There's just a touch of tart green gooseberry for complexity.
Here's a nice, rich Pinot Noir for drinking now. It's fairly soft and sweet, showing raspberry and cherry cream, vanilla, toasty oak and cinnamon spice flavors, brightened with acidity.
Here's a nice, smooth-drinking red wine that's rich enough to serve with your best fare. The balance is nice, with crisp acids and tannins framing cherry, red currant and mocha flavors. Try this medium-bodied wine as an alternative to Cabernet or Merlot.
Here's a nicely balanced Barbera d'Asti Superiore from the Nizza subzone that shows not too much fruit and not too much oak. The wine is clean and polished and delivers light steps on the palate, unlike some of the much denser and heavier expressions you will find. Very nice and elegant.
Here's a nicely clean and compact Barbera d'Asti with pretty, albeit simple, aromas of wild fruit, pomegranate juice and fresh blueberries. You'll enjoy the aromatic purity of this wine—which shows little sign of interference in the winery—and the overall crispness of the fruit.
Here's a no-fuss Sangiovese blend that exhibits measured tones of red fruit, spice, cola, balsam notes and dried flowers. It is full of delicate, elegant tones in the mouth and has a light touch on the palate: It's not too thick and has enough natural acidity to be refreshing and tight on the finish. Enjoy it with cream or butter-based dishes.
Here's a no-nonsense wine with fresh fruit aromas, ripe but not overripe flavors, good acidity to keep it tangy and a smooth but firm texture that is appetizing. It tastes like white peaches with a splash of orange, then brings in toasted almonds on the finish.
Here's a no fuss wine for everyday dinners with loads of fresh fruit, kiwi, pineapple and a strong emphasis on floral fragrances. The flavors focus on dried fruit, sun-dried apple chips in particular.
Here's a pale and luminous rosé from Southern Italy with a pinkish-peach color and delicate aromas of stone fruit, wild berries, white cherries and a touch of chopped mint or basil. The wine is tart but also slightly sweet in the mouth and there's a touch of bitter almond on the close.
Here's a pale pink sparkler that would serve beautifully at weddings and special outdoor occasions. The wine is delicate and tonic, with pretty aromas of small berries and yeasty bread. It is firm, refreshing and extremely elegant on the close.
Here's a pearl for sparkling wine lovers. This bubbly rosato is made from the hearty Aglianico grape, usually reserved for one of Italy's most austere and masculine red wines. Yet here the variety shows a delicate, soft side with notes of wild berry and creamy almond paste.
Here's a perfect go-to, every day Riesling for warm weather. Pretty fruit flavors of peach and apple are laced with orange pekoe tea. Medium-bodied and mouthfilling, it's got excellent length and structure.
Here's a perfect pairing partner for Tandoori chicken or spicy, peanut-based Pad Thai. There's a generous floral, aromatic quality here with jasmine and almond blossom followed by a smooth, rich mouthfeel.
Here's a pert Pecorino, with bright citrus and tropical fruit sensations of lemon, tangerine and pineapple. A subtle note of flinty mineral on the close jazzes this up a bit, but overall this is a simple and enjoyable wine to enjoy with everyday fare.
Here's a PG with a slight hint of effervescence and aromas of stone fruit, mango and citrus. It has floral fragrances. too, that render a slightly sweet sensation in the mouth.
Here's a Pinot Blanc that's not a Chardonnay lookalike, with its melange of wildflower and tropical fruit aromas. There's something almost Rhône-like in the opulence of its flavors, with chocolate, honey, brown-crushed spice and nectarines in a crisp wine with a long finish. It misses a few points because of a certain lack of complexity, but flavor freaks won't be disappointed by this jolting wine.
Here's a Pinot Grigio that fulfills the variety's basic responsibilities of dryness, crispness and a clean mouthfeel. It's a drily brisk, racy wine, with suggestions of ripe pink grapefruit, lemongrass and honeysuckle.
Here's a Pinot Grigio that ranks high in terms of fresh, easy-drinking white wine options from northern Italy. The bouquet delivers crisp tones of honeydew melon, herb and a distant mineral dusting. In the mouth, it shows balanced freshness and a bright peach finish.
Here's a Pinot Grigio with structure and personality, proving why Friuli is Italy's white wine capital. It's loaded with creamy green apple and pear sensations uplifted by energizing mineral notes. The finish is crisp and clean.
Here's a Pinot that needs some time in the cellar. It's currently laden with heavy tannins, which accentuate the dry austerity. However, there's a beautiful heart of black cherries and cola, with a long, spicy finish. Should develop for a few years.
Here's a Pinot to drink now. It's a little on the soft, simple side, but tasty, with raspberry and cherry jam, cola, oak and spice flavors.
Here's a Pinot with some varietal character, namely silky tannins, soft acids, and flavors of cherries and cola. Goes the extra mile with some additional depth of flavor and pretty oak, but it's awfully hard to get a good Pinot at this price.
Here's a playful, easy red that only sees stainless steel with candied fruit, fresh herbs, crushed anise seed and an all-round fresh and fruity feel. Easy to drink with lively spicy and zest on the finish.
Here's a pleasant, easy to drink Grenache. It's dry and tannic and filled with cherry flavors, sweetened with toasty oak. Wisely avoids many of the pitfalls Grenache is subject to. Drink now.
Here's a pleasant, fruity, rich Bordeaux blend that impresses for its sheer wealth of flavor. Floods the mouth with blackberries, cherries, red and black currants and sweet, smoky oak, with firm but finely ground tannins. Feels direct and simple now, but that could be a function of youth. Try holding for 4–6 years and see where it goes.
Here's a pleasantly fragrant blend of Negroamaro and Malvasia Nera that does a good job of delivering ripe berry notes that are intense, but not exaggerated. Black pepper, clove and chili notes are present but well dosed. Pair it with pecorino cheese or braised meats.
Here's a pleasantly fresh and fruit-forward Barbera d'Asti with notes of wild berry and blackberry backed by a delicate touch of vanilla spice and bitter chocolate. Aromas of smoked bacon fill in the rear and give the wine a long-lasting and penetrating finish.
Here's a plump and chewy expression of Barbera with thick fruit notes followed by dense extraction and power. The wine is plush, ripe and velvety and there are soft flavors of fruit and spice on the long finish.
Here's a plump, juicy rosé from Tuscany with a pretty palette of aromas that goes from wild berries to pink flower. There's a touch of ash or white mineral at the back and the wine tastes generous and full in the mouth. It has intensity, personality and staying power.
Here's a plump, ripe and round Brunello with bright berry tones followed by mesquite wood, cedar, pipe tobacco and leather. All together, this is a full and generous wine with impressive longevity on the palate. Pair it with pork, lamb or beef.
Here's a plush and straightforward wine that would pair well with braised brisket or lamb. Flavors of berry compote and all-fruit preserves are upfront, while a milk-chocolate accent unfolds on the medium-length finish. Soft tannins and a silky texture make this a wine that's easy to enjoy now.
Here's a plush, modern and thickly extracted Barbera d'Asti Superiore with a polished bouquet and well-dosed aromas of cherry, blackberry, spice, chocolate and tobacco. The wine is drying and crisp at the same time with polished tannins on the close.
Here's a plush, ripe and modern Brunello with big power and round opulence achieved thanks to the wine's generous notes of black fruit, spice, toast, leather and molasses. One of the best Brunellos available from the problematic 2003 vintage.
Here's a poised and structured wine that offers fragrances of jasmine, acacia, Spanish broom and flint. Creamy peach, citrus and honeydew carry the palate, along with energizing mineral notes. It's fresh and well-balanced, with crisp acidity.
Here's a poised, refreshing white that opens with enticing aromas of spring blossom and stone fruit. The luminous palate offers fresh peach, Granny Smith apple and nectarine alongside crisp acidity. A hint of Alpine herb enhances the clean finish.
Here's a polished Chard with an elegant balance to a variety that often lacks both. Everything is here, from the ripe tropical fruit and rich oak to the crisp acidity and mineral trimmings, all poised in perfect equilibrium.
Here's a polished Pinot Grigio with character. It's loaded with creamy green apple, Bartlett pear and nectarine sensations accented with spicy notes of cinnamon and ginger that add depth. Crisp acidity generates freshness and it has a lingering finish.
Here's a polished Verdicchio made from 40-year-old vines. It opens with an attractive bouquet of Spanish broom and acacia flower, along with hints of citrus and mineral. The palate delivers generous peach and apricot flavors accented by energizing mineral notes. Hold a few years for more complexity.
Here's a polished wine made from a blend of 90% Sangiovese and 10% Cabernet Sauvignon. It offers aromas of red berry, blue flower and cedar with a hint of toasted oak. The concentrated flavors include black cherry, exotic spice and a hint of chocolate. Soft with smoothed tannins, this is already approachable.
Here's a polished, sophisticated Cabernet for drinking now. It's dry and full-bodied and tannic, with rich blackberry, black currant and cedar flavors that finish long and spicy.
Here's a Port-like Zin to sip late at night as the snow falls and the chestnuts are roasting. Plum pudding, raisin, and dark-chocolate flavors, with slight residual sugar and enough acidity to make it bright and balanced.
Here's a powerful Cabernet Sauvignon, ripe and opulent, offering summer blackberry, sour cherry candy, currant, dried herb and rose petal aromas and flavors. The addition of 21% Merlot brings a candied softness, but it's still pretty tannic, and wants 4–5 years in the cellar.
Here's a powerfully fruit-driven Barbera d'Alba that gives the impression of high alcohol, ripe fruit and oak use. The wine is lush and smooth in the mouth and thanks to the naturally high acidity, it keeps the palate very clean.
Here's a powerfully fruity Napa red wine to drink tonight with roasts, cheeses, or just a nice burger. It's full-bodied, dry and rich in tannins, with black currant, anise, dark chocolate and smoky oak flavors. A blend of Bordeaux varieties and Syrah.
Here's a pretty and bright Pinot Grigio with sensations of green apple and pear. This is simple but well made, and while it makes a refreshing apéritif, it will also pair nicely with pasta al pomodoro or lightly seasoned fish dishes.
Here's a pretty blend of 50% Inzolia and 50% Viognier that has aromas of honeysuckle, hay and aromatic herbs. The palate offers yellow peach and golden apple accented by hints of sage and thyme.
Here's a pretty blend of Sangiovese (70%), Sagrantino and Colorino that is noticeable because of the smooth and seamless manner in which these three grapes interact. Bold cherry fruit, blackberry and spice make up the bouquet that is followed by a slightly gritty, but firm mouthfeel.
Here's a pretty Brunello that shows interesting complexity and bright aromas that really distinguish this wine from other 2008s. The aromas lean toward herbal and menthol tones, with accents of cola and black licorice. There's more fruit in the mouth, especially cherry, with crisp freshness too.
Here's a pretty good white that you can have as an alternative to Chardonnay. It's creamy and full-bodied, with tangerine, peach custard and honeysuckle flavors. Could use greater acidity, because it's a little on the soft side.
Here's a pretty good Zin that will win fans for its fruity, spicy flavors. It's kind of sweet, but the acidity is crisp and the tannins are rich, which helps to balance the pie-filling raspberries and cherries.
Here's a pretty Italian rosé from the Abruzzo region with a full and generous bouquet of wild berries, white cherry, pomegranate and cranberry. The wine is smooth and soft in the mouth with more pretty berry nuances on the close: Pair it with smoked salmon.
Here's a pretty Pinot Grigio that offers a heady fragrance of white flowers and Granny Smith apple. On the palate, this offers creamy green apple and pear flavors, uplifted by fresh acidity.
Here's a pretty Pinot Grigio with broad aromas of peach, melon, cut grass and Golden Delicious apple. The wine boasts a luminous, light color and offers drying chalky tones and bright acidity in the mouth.
Here's a pretty Pinot that captures the balanced terroir of Anderson Valley. It's not a big, ageworthy wine, more of a village-type, but elegant and savory in cherry, cola and spice flavors. The crispness makes it an exceptionally food-friendly red wine.
Here's a pretty Pinot, direct and appealing for its range of fruit. Shows raspberry, cherry and persimmon flavors, uplifted by bright acidity. Drink it now.
Here's a pretty Riesling. It shows the high acidity you want in the variety, and is dry, with savory flavors of citrus, flowers, minerals, spices and petrol. Should hold for a number of years.
Here's a pretty Riserva Salice Salentino (a blend of Negroamaro and Malvasia Nera) with vibrant tones of spice and mature fruit. The wine's flavors are chewy and dense and fuel the wine's lush texture.
Here's a pretty Verdicchio with the grape's classic fragrance of white flowers and stone fruit. The linear palate offers lemon, apple, white peach and mineral flavors alongside bright acidity that leaves a clean, refreshing finish.
Here's a pretty white from the hills of Montefalco made with the Trebbiano Spoletino grape. It's loaded with citrus and peach sensations that are made more interesting by marked mineral notes of flint alongside racy acidity.
Here's a pretty, easy-drinking wine that reveals aromas of Granny Smith apple, hay and hints of exotic fruit that carry over to the palate. The ripe fruit is brightened by fresh acidity that leaves a clean finish.
Here's a pretty, polished Pinot for drinking now with a nice steak. It's dry and silky, with good varietal flavors of cherries, cola, rhubarb, grilled mushrooms and smoky oak, finished with dusty spices. There's even a touch of barnyard.
Here's a Primitivo from the Salento area of Puglia that doesn't taste as jammy or overripe as many other wines in this category. Spicy tones give the wine more depth and the background fruit layers are bright and fresh.
Here's a pristine and crystalline Pinot Grigio with fresh tones of almond skin, orange zest, lemon drop and white mineral. The wine is sharp and slightly tart in the mouth and those zesty qualities would work well with vegetables au gratin or fried mozzarella sticks.
Here's a pristine and tonic Pinot Grigio from northern Italy presented in equally clean packaging. The wine delivers a crystalline appearance that is accented by measured aromas of citrus, light peach and white flower.
Here's a Prosecco Brut that stands tall in this category of sparkling wine thanks to the pristine and intense nature of its bouquet. You'll get dusty mineral, fruit and flowers and the mouthfeel is exceedingly crisp and clean.
Here's a Prosecco with a broad and far-reaching aspect to its aromatic profile that recalls roasted almonds, mature peach and yellow rose. There's a pungent note in there as well of ash or talc powder and the sparkler ends with a playful blast of piquant spice.
Here's a Prosecco with real personality. Left to finish fermentation in the bottle on its lees and made without any added dosage, it displays a slightly cloudy appearance from fine sediment deposited at the bottom, which gives it another dimension. Pure flavors include tart green apple, lime, white peach and kiwi, with a hint of lemon pastry. It's balanced in mouthwatering acidity and finishes bone-dry.
Here's a pungent and intense Italian sparkler (made with Chardonnay, Pinot Bianco and Pinot Nero) that opens with bright aromas of apricot, mature melon, white almond and yellow rose. The wine is smooth and silky, and there's a ripe, warm quality to the fruit flavors.
Here's a pure expression of the Garganega grape that sees (in part) 8 months of oak aging for extra density and thickness. The wine shows spicy notes of cinnamon and white pepper backed by peach and candied fruit.
Here's a pure expression of the hearty Montepulciano grape with bright berry flavors, thick extraction and a chewy, succulent texture. It's sticky and jammy-sweet in places and thick on the palate.
Here's a pure, single vineyard, deeply-fruited Malbec, loaded with blackberry and cassis. It shows the varietal highlights of peppery herb, bark and earth, with well-managed tannins and good balance overall.
Here's a quality Merlot offered at a very reasonable low price. Sant'Adele is rich, succulent and smooth with bursting aromas of cherry, blueberry, spice and moist tobacco. Pair this wine with homemade roast chicken and garlic potatoes.
Here's a quintessential Verdicchio from one of the denomination's rising stars that opens with a fragrance of spring flowers, hay and flint. The palate delivers fleshy white peach, pear and almond flavors, along with mineral notes and bright acidity that results in a refreshing finish. Fun to drink now or hold 2–3 years for additional complexity.
Here's a quirky but alluring Ripasso with offbeat aromas of black olive and eucalyptus folded between dark aromas of ripe fruit, tobacco and moist earth. It offers a long-lasting but medium-bodied mouthfeel that would match braised meat or stew.
Here's a quirky, even entertaining, expression of Amarone with a wide range of aromatic characteristics. The wine exhibits ruby fruit, white peppercorn, dried herbs, flinty stone and Spanish cedar. It's unique and distinctive with vibrant cherry flavors that add depth to the clean, polished finish.
Here's a quite dense Merlot, with plenty of grip and power. Black cherry and cassis fruit is firm and compact, with a generous frame of barrel char and dark chocolate. A lush and seductive selection that's delicious now.
Here's a rather ambitious expression of Lugana that offers citrus, white peach and evident oak aromas. The palate delivers lemon and banana flavors, along with vanilla and toasted oak sensations.
Here's a rather slender Pinot Noir, with soft cranberry fruit, hints of smoky mocha and a little clove. There is something chocolaty, and at the same time refreshing, about this wine, and the tannins are silky-soft in a light and restrained body.
Here's a real find: a serious-fun wine with lots going for it. Opens with black-cherry, smoke and vanilla aromas; rich and fine. The flavors are cherry-smoky and bone dry, with a fine texture. There's something distinguished and high quality about the structure and finish.
Here's a really good Merlot from a producer that does a great job at it and has kept prices fair for years. It shows the rich tannic structure that Napa so effortlessly achieves, while the great vintage ripened the grapes to blackberry and cherry perfection. Luscious now and for a couple more years.
Here's a really good value in a dry, full-bodied Cabernet Sauvignon. It's filled with varietal flavors of blackberries and black currants, with a long, sweet finish. The tannins are sturdy and ripe. Fully ready now.
Here's a really pretty Rosso with a bright, fruit-driven bouquet. It opens with notes of raspberry and wild berry, with background tones of cinnamon and crushed clove. The finish is acidic and crisp.
Here's a reasonably layered Pinot Grigio that offers a candy-like level of butterscotch and dried fruit over fresh notes of peach and passion fruit. The wine is piquant and edgy in the mouth and ends with a citric blast of acidity.
Here's a red Rhône-style blend that tastes well balanced, like a traditional French wine. It has a relatively light color like Grenache does, and open, fruity aromas followed by flavors like raspberry, strawberry and cherry. Extra smooth and silky in texture, the wine has a lingering finish, too.
Here's a refreshing and attractive Chenin Blanc that offers clean notes of ripe pear, green apple and honewdew melon alongside accents of cinnamon and white florals. The palate is light weight and vibrant, with lifting acidity that adds zest to the medium-length finish.
Here's a refreshing and savory blend of Catarratto, Pinot Bianco, Sauvignon and Traminer. It's loaded with succulent white peach, juicy pineapple and citrus zest. Crisp acidity gives this a clean, quenching finish.
Here's a refreshing white made with Zibibbo grapes that opens with scents suggesting ripe apricot and wild rose. The bright palate offers juicy yellow peach, citrus and a note of Mediterranean brush. It has a crisp clean finish.
Here's a refreshing white that offers wispy aromas of white flower and stone fruit. The palate is more expressive thanks to green apple, nectarine, fresh herb and bitter almond. Bracing acidity gives it a vibrant, focused feel.
Here's a reserve that really does merit its special designation. Made from 90-year-old vines that likely contain varieties other than Zinfandel, the wine is rich and complex. Delivers all the wild, brambly Zin quality you want, with tiers of blackberries, cherries, cassis, cherry liqueur, tobacco, vanilla and peppery spice flavors that go on and on in the finish. This is an exceptionally well-balanced Zin that's best in its flashy youth.
Here's a restrained, woodsy interpretation of Cabernet Sauvignon at an accessible price point. It's crisp, with good berry fruit in the mouth and a short finish of barely ripe raspberries. Drink up.
Here's a rich and densely extracted Barbaresco from the Erte vineyard in Neive that will appeal to those who like a bigger, more extracted style of Nebbiolo. The wine is bursting with intense layers of black fruit, prune and plum followed by sweet tones of exotic spice. The mouthfeel is chewy, tart and very firm.
Here's a rich and enjoyable Pinot Grigio with natural aromas of cantaloupe, almond nut and passion fruit. The wine is clean and light in the mouth and does a good job of keeping the palate refreshed.
Here's a rich and layered blend of Barbera and Cabernet Sauvignon from Piedmont, Italy with deep layers of black fruit, spice, mesquite wood and chocolate. The wine is modern and very likeable with rich density and long-lasting flavors. The mouthfeel is smooth, round and there's a slightly sweet vanilla note on the close.
Here's a rich and nicely concentrated Dolcetto di Dogliani with beautiful aromas of mature berry fruit and sweet spice. That extra richness and softness that you feel in the mouth would work nicely with succulent pork or beef dishes.
Here's a rich and smoky Chard with nice aromas and flavors of wood-grilled red apples with a caramel drizzle, peach pit and Key lime citrus. Solidly structured with good heft, a long finish and prominent acidity that keeps the wine from going over the edge and being too flabby. Drink now.
Here's a rich Chardonnay notable for plenty of fruit, and also for brisk acidity. It's creamy smooth, with pineapple, Meyer lemon and lime flavors that are almost sweet in the finish, but pull back in favor of minerality.
Here's a rich Chardonnay. It's upfront in pineapple pie, peach cobbler, pear jam, apple butter and caramelly oak flavors, yet is dry and pleasantly crisp in acidity. Drink now.
Here's a rich expression of Cabernet Sauvignon, Cabernet Franc and Merlot in equal parts, with obvious notes of eucalyptus and black licorice lavished over a core of black cherry, leather and tobacco. The eucalyptus element is very evident and gives the wine a unique personality.
Here's a rich wine that is developing slowly and surely. It holds back on the botrytis character, with a bitter orange note that gives a dry edge to the wine's sweetness. The finish shows acidity and a taut line of citrus.
Here's a rich, balanced Petite Sirah with a lot going for it. Full-bodied and dry, it's enormously deep in red and black currant, dark chocolate and anise flavors, with considerable tannins. Easy to find, with 55,000 cases produced, and a great example of why Petite Sirah is such a hot variety.
Here's a rich, chocolaty Sangiovese (with 10% Cabernet Sauvignon) from central Tuscany with cheerful notes of wild berries and cherries that make for a sophisticated but cheerful wine. It boasts good intensity and power and has enough body and natural crispness to match most meat dishes.
Here's a rich, complex Napa Cabernet for drinking now while you're waiting for your more ageable wines to mature. It boasts a decadent structure housing ripe flavors of blackberries, black currants and smoky, toasty oak.
Here's a rich, densely layered Cab. It's showing complex flavors of black currants, dark chocolate and cedar. The tannins are a little edgy, giving the wine an astringent bite that could mellow out with mid-term aging.
Here's a rich, easy-to-like Sauvignon Blanc. Shows keen acidity and complex flavors of citrus fruits, lemongrass, minerals and honey. Feels vigorous and clean all the way through to the long, spicy finish.
Here's a rich, flashy Chardonnay. It has a fat, butter-and-cream mouthfeel, with waves of pineapple tart, lemon meringue, buttered toast and honey flavors that finish soft and lush.
Here's a rich, full-bodied wine that rolls from the first floral sniff into a wellspring of deep, briary, berry-cherry fruit. Peppery spices and dried Mediterranean herbs meld on an endlessly fascinating finish that promises decades of development ahead.
Here's a rich, oak-aged blend of Sauvignon, Chardonnay, Ribolla Gialla and Friuliano that shows the aromatic characteristics of Sauvignon backed by the creamy texture of Chardonnay and Ribolla Gialla. This is a thick, ripe wine that lends a touch of melon sweetness in the mouth.
Here's a rich, opulent wine. It's definitely high in acidity, which gives it a citrusy bite, but that zippiness provides a firm counterpoint to the lush tropical fruit, buttered toast and spice flavors.
Here's a rich, ripe expression of Barbaresco with loads of bright fruit followed by generous notes of exotic spice and scented candle. The wine is smooth, rich and drinkable almost immediately. Or, you could safely cellar this wine five years or more: the natural fruit promises to evolve evenly   over the years.
Here's a rich, ripe, opulent Syrah, all jammy blackberry, cherry and currant flavors, sprinkled with black pepper and housed in a structure of firm, strong tannins. It's a blend of some of the best vineyards in the county, including Bien Nacido, Larner and Ampelos. Drink now–2015.
Here's a rich, round Chard that delivers with its ripe, mouth-filling flavors. White peach, papaya, spicy fig, smoke, buttered toast, vanilla are accompanied by crisp, clean acidity. The intense finish lasts for a long time.
Here's a rich, smooth wine for drinking now. It's softly luscious, packed with blackberry, cherry, anise and cedar flavors that finish with quite a bit of complexity.
Here's a rich, soft, gently approachable red wine for big beef stews and barbecue. Full-bodied and dry, it's power-packed in blackberries, currants, carob, violets and raisins, with a coat of sweet smoky oak. Drink now through 2010.
Here's a rich, spicy Pinot Noir for drinking now. Dry and silky, it has plenty of ripe raspberry, cherry, cola and rhubarb fruit, with a good application of sweetly toasted oak. Could be a little crisper, which limits ageworthiness.
Here's a rich, toasty, barrel-fermented wine, sourced from the older estate vines. Pear, lime and preserved lemon fruits combine nicely, framed with flavors of toasted almonds, and finished with a streak of quinine.
Here's a ripe and generous Tuscan blend with mature notes of black cherry and blackberry backed by thick extraction and extraordinary intensity. This is the kind of wine you'll need to pair with succulent cuts of beef thanks to the firm tannins and delicious richness it imparts in the mouth.
Here's a ripe and jammy expression of Amarone that shows some of the heat of the 2003 vintage. Red cherry and raspberry jam are backed by gritty spice and firm tannins.
Here's a ripe and richly concentrated expression of Nero d'Avola from sunny Sicily with nice aromas of mature berries, cola and fresh almond paste. The wine boasts a bright, lively color and fresh, berry-driven flavors.
Here's a ripe and slightly jammy expression of Barbera d'Alba with thick fruit layers followed by intense spice, chocolate and toasted almond. The wine is succulent and dense in the mouth and would stand up to braised beef or country stew.
Here's a ripe and velvety Riserva with luscious, warm tones of dark spice, chocolate, tobacco smoke and root beer. The wine is fresh and crisp in the mouth with firm structure and very good density.
Here's a ripe red wine with mature aromas of black fruit, prunes and dried figs. The wine is smooth and soft in the mouth and ends with some fresh, but slightly sour fruit flavors.
Here's a ripe, chewy expression of Vino Nobile that opens with aromas of black cherry, dark fruit and even a touch of strawberry. The jammy fruit element is supported by wood tones that add structure and depth without taking away from the overall picture.
Here's a ripe, complex white wine with aromas and flavors ranging from tangerines, apricots and bananas to malted chocolate milk. It tastes very ripe and fruity, with a soft, creamy mouthfeel like peach syrup. There might be just a tad of residual sugar in there, but it's basically a dry wine.
Here's a ripe, earthy wine that is softly tannic and richly fruity. It has a fine balance between the warm blackberry fruits and solid structure. Made to be drunk young, it is already delicious. Screwcap.
Here's a ripe, exuberantly fruity Cabernet that tastes like a pastry dessert melted into wine. But it's dry. Delicious for its buttery, baked pie crust flavors of black cherries and cola. Seems best now and for a few years.
Here's a ripe, fruit-forward expression of Cerasuolo di Vittoria that boasts uncommon density and concentration for this traditional Sicilian wine, which is normally light in color and lean. It offers aromas of spice, black pepper and sour berry fruit.
Here's a ripe, juicy Chardonnay. Grown in a warm climate, it shows powerful pear jam, baked apple pie and smoky vanilla flavors, with a note of sweetened jasmine tea and a dry, spicy finish of cloves and pepper.
Here's a ripe, lush Chardonnay that's brimming with succulent notes of grilled apple, peach, toasted brioche and baking spice. It boasts a full, creamy mouthfeel, with a good acidic lift on the finish, alongside hints of peach pit and orange oil.
Here's a ripe, lusty Zinfandel that shows the balance and harmony of Napa Carneros terroir, with Zin's explosive flavors. Fills the mouth with blackberries, cherries, raspberries, mulberries, orange zest, figs, chocolate, cloves, pepper and vanilla, with a long, spicy sweet finish.
Here's a ripe, pulpy Riserva with deep concentration and rich notes of spice, cigar box and black cherry. Great intensity and bright fruit flavors fill the mouth and last long on the finish. Pair this wine with beef stew or game meat.
Here's a ripe, slightly cooked Sangiovese from Puglia with a brownish color and full aromas of ripe raspberry and strawberry jam. It's chewy and slightly sour in the mouth with polished tannins. Drink now.
Here's a ripe, slightly jammy Primitivo that should pair with grilled sausage or zucchini stuffed with minced meat. There's a soft, lush quality to this wine that is followed by flavors of blackberry, strawberry, tobacco and spice.
Here's a ripely fruity Chardonnay that pulls out all the stops to achieve opulence, and largely succeeds. Defines the modern style of winemaking, with extracted pineapple, orange and caramelized oak flavors, wrapped into a creamy, leesy texture that's brightened with zingy acidity. Drink now.
Here's a Riserva Barolo from the excellent 2004 vintage with elegant and traditional characteristics and evolved aromas of smoked meat, pressed fruit, chopped spice and moist earth. The wine seems older than it is and ends with meaty flavors of cured beef and honey roasted ham.
Here's a riserva Brunello that opens with inky, dark concentration and tertiary aromas of graham cracker, dried carob powder and ripe berry fruit. The wine shows a dusty, powdery side that makes it appear older than it really is. Black currant, cured meat and leather appear on the close. Drink now.
Here's a Riserva interpretation of Uva di Troia with a solid base of berry fruit backed by more sophisticated aromas of toasted oak and spice. The wine is firm and solid in the mouth with long, wood-driven tannins.
Here's a Riserva Verdicchio with very enjoyable layers of intensity and complexity. Aromas include mature peach, cantaloupe melon, almond nut and butterscotch. The wine's texture is full and dense and it offers a soft, palate-pleasing finish.
Here's a robust and jammy selection that offers assertive notes of black plum, blackberry and cassis on the nose and in the mouth. The texture is like crushed velvet, with additional nuances of licorice, fruitcake spice and light char, adding depth to the palate and length to the finish.
Here's a robust Cabernet for everyday drinking. It's dry and smoothly tannic, with earthy flavors of blackberries and plums.
Here's a robust wine that opens with aromas of blue flower, earth, black fruit and a whiff of new leather. The juicy palate delivers ripe black cherry, mature raspberry, black pepper and balsamic herb, all supported by a firm, tannic backbone. Hold for additional complexity; best from 2016–2026.
Here's a robust Zinfandel with ripe, briary flavors and firm tannins that make it especially apt for barbecue. It's forward with blackberry, mulberry, mocha and  spice notes that lead to a long, satisfying finish.
Here's a rosé from last season that's still bright and lively. Aromas of raspberry and watermelon are fresh and inviting, while the palate is medium in intensity, with red licorice and strawberry flavors. Drink now and this wine should still be crisp and refreshing.
Here's a rosé sparkler (made with Merlot and Incrocio Manzoni) with a healthy, floral bouquet of rose, raspberry and pomegranate. The wine has berry sweetness in the mouth and a generous, smooth texture.
Here's a Rosso with aromas of blue flower, ripe berry and whiffs of balsamic herbs. The palate offers bright but rich cherry- raspberry flavors with hints of spice and licorice. Pair this with hearty pastas and Tuscan soups.
Here's a round and approachable Aglianico that shows a softer side to what is southern Italy's most noble grape. This offers delicious blackberry flavors layered with nutmeg and a hint of vanilla along with smooth tannins.
Here's a round and fruity, ready-right-now Pinot Noir, anchored in strawberry fruit and lightly dusted with coffee grounds. The finish turns a bit stiff and stemmy.
Here's a round Sauvignon with subdued aromas of ripe tropical fruit, peach and cut grass. The mellow palate delivers papaya and pineapple accented with a note of paprika alongside fresh acidity.
Here's a round, savory Nero d'Avola that's loaded with juicy blackberry, tart red cherry and black raspberry sensations. The juicy, easygoing palate is accented by hints of black pepper, clove and roasted almond that give it a pleasantly bitter finish. There's low complexity, but it is delicious.
Here's a ruby-colored blend made with grapes that are native to Tuscany and central Italy that shows bright berry nuances followed by almond skin, herbs, pressed flowers and cherry cola. There is good balance here between the wine's bright acidity and its finely textured tannins.
Here's a ruby-colored Passito made with sweet Moscato Rosa grapes. This is not exactly a complex wine, but boy is it intense. Putting your nose in the glass is like burying your face is a bouquet of fresh red roses. Those amazing floral fragrances appear on the wine's long, sweet finish.
Here's a ruby-colored Rosso from Montalcino with fresh berry aromas and subtle tones of forest underbrush and exotic spice. There are hints of cherry and vanilla as well and the wine is fruity and genuine in the mouth.
Here's a ruby-colored sparkling dessert wine that would pair with chocolate-covered strawberries, panna cotta or apricot tart. Fruity and cheerful, aromas here include raspberry, white cherry and cranberry. Creamy foaming is capped by bright crispness to keep the mouth refreshed.
Here's a rustic Cabernet. With the right foods, at the right time, it's fine. By itself it's awkward, with some elements out of balance, but the cherry-berry notes will play well against a great burger.
Here's a rustic zesty red that has aromas of ripe berry, game and whiff of tilled soil. The gamy note carries over to the simple, quaffable palate along with ripe black cherry and a hint of dark spice. Drink soon.
Here's a Sagrantino offering intense balsamic fragrances of menthol and mint that recall Clark's teaberry gum. The palate delivers ripe blackberry, white pepper and cinnamon, along with oak and espresso notes.
Here's a sassy and bright Brunello that shows a lean consistency and sharp aromas of white cherry, cassis, ginger and cola. The wine's natural acidity makes for a nervous and edgy personality overall.
Here's a satiny, approachable red blend with notes of black currant, brandy-soaked cherry and a touch of vanilla bean on the nose and mouth. A savory peppery spice reveals itself on the end, with moderate tannins lingering through the close.
Here's a Sauvignon Blanc (with 15% Chardonnay) from a warm Italian climate (Cortona, Tuscany) that offers broad and thick aromas of passionfruit, peach and a touch of mango. The wine is light and streamlined in the mouth and makes a good partner to light finger foods or appetizers.
Here's a savory blend of Cabernet Sauvignon, Syrah and Merlot offering aromas of blackberry, underbrush and baking spice. The smooth, soft palate delivers juicy black cherry, licorice and ground pepper alongside round tannins. Drink through 2018.
Here's a savory blend of Sangiovese and Montepulciano that opens with aromas of meat juice, soil, prune and plum. The palate offers juicy black cherry, raspberry, mint and tobacco, with hints of truffle and underbrush in a ripe, ready-to-enjoy style.
Here's a savory blend of Sangiovese, Sagrantino, Cabernet and Merlot that delivers ripe red cherry, white and black pepper, with a hint of orange peel. It's still very tannic, and finishes and on a note of espresso. Drink 2015–2020.
Here's a savory Chianti from the Senesi hills that offers offers bright cherry and strawberry sensations with hints of white pepper. It's fresh, zesty and made to be enjoyed young. Pair this with a variety of pasta dishes or pecorino cheese.
Here's a savory Chianti showing violet and plum aromas with hints of leather. The palate offers black cherry, prune and white pepper flavors, all nicely balanced with edgy but refined tannins and fresh acidity. It will pair beautifully with pastas and bean soups.
Here's a savory enjoyable red that opens with fruity aromas of wild berry, pressed blue flower and a whiff of culinary spice. The round juicy palate offers fleshy red cherry, crushed raspberry and a note of star anise alongside chewy tannins. It has an open, sunny charm.
Here's a savory nectar made with late-harvested grapes—95% Malvasia delle Lipari and 5% Corinto Nero—that opens with aromas of dried stone fruit, nut and sweet spice. The palate doles out apricot, fig, hazelnut and a dollop of acacia honey while fresh acidity brightens the rich flavors and prevents it from being overly sweet.
Here's a savory Pinot Grigio that's loaded with character, offering inviting aromas of white spring flower and ripe orchard fruit. The round, medium-bodied palate has just enough weight, doling out ripe Bartlett pear, creamy yellow apple and a hint of juicy tangerine while an energizing mineral note closes the finish.
Here's a savory selection, offering earthy and balsamic aromas of underbrush, tobacco and Mediterranean herbs. The restrained palate reveals ripe plum, cassis and licorice notes layered with chewy tannins and a warm midpalate.
Here's a savory, delicious and varietally true Pinor Noir that drinks well right away, but has the structural integrity for the cellar. With crisp, dry flavors of cherries, pomegranates, cola, tobacco and Chinese five-spice, it appeals for its exotic immediacy, but has the density to evolve for 5 or 6 years.
Here's a savory, easygoing blend of Cabernet Sauvignon, Merlot, Cabernet Franc and Syrah that opens with aromas of red berry and cooking spice. The fresh palate offers black cherries, crushed strawberries, white pepper and a hint of clove alongside bright acidity and fine-grained tannins. Drink now.
Here's a savory, focused red made with 80% Nebbiolo, 10% Croatina and 10% Vespolina that opens with aromas of dark berry, tilled soil and crushed aromatic herb. The delineated palate offers black cherry, ripe raspberry, white pepper, anise and sage alongside firm but polished tannins. It shows depth and breeding. Drink through 2025.
Here's a savory, medium-bodied white that delivers aromas and flavors of yellow flower, ripe yellow apple, juicy peach, lemon zest and flint. An almond note backs up the finish while modest acidity provides balance.
Here's a second-label, inexpensive Pinot Noir with genuine character and style. Full flavored, it offers clean and substantial fruit—ripe plum and cherry—along with a dash of sweet spice and mocha.
Here's a serious Cava with Champagne qualities. The nose is nutty and rich, with hints of vanilla and popcorn that aren't overdone. The palate is toasty but also candied, with citrus blending perfectly with butterscotch. Plump and ripe through the finish, this is high-end and stylish, as Spanish bubbly goes. Drink now or hold in a good cellar for a few more years.
Here's a Sicilian Cabernet Sauvignon that delivers well-balanced aromas of spice, black fruit and earth. There's less emphasis on density and thickness and more on elegance and softness. The wine feels smooth and silky and offers some sweetness.
Here's a Sicilian dessert wine that stands out in a crowd thanks to its layered aromas of dried herbs, natural rubber, apricot, honey and citrus blossom. The wine boasts floral and fragrant flavors that enhance the natural sweetness you feel in the mouth.
Here's a Sicilian Nero d'Avola with heft and dimension: Aromas include allspice, cinnamon, cherry and sweet almond. It has a chewy, succulent feel and polished tannins on the close. The wine is made by Prosecco producers Villa Sandi.
Here's a simpatico Barbera from Monferrato with bright berry and cherry notes followed by a slightly thicker, more substantial texture. You'll get drying tannins and bright acidity that keeps the palate polished and clean.
Here's a simple and bright expression of Primitivo, offering aromas of blackberry, cherry and bitter chocolate. It offers a chiseled, sharp mouthfeel.
Here's a simple and clean white wine with straightforward appeal and a frank, upfront nature. Cut grass, lemon and honeydew melon describe the bouquet.
Here's a simple and correct Valpolicella that opens with vibrant tones of cherry and ripe raspberry. There's not much depth here, but that's not the point of this wine. Employ it as an easy-drinking red to pair with home cooked pasta.
Here's a simple and fruity Nero d'Avola that offers fleeting blackberry and tart red-cherry flavors alongside fresh acidity. Pair this with pizza or with other everyday, informal meals.
Here's a simple and genuine expression of Cesanese d'Affile that offers floral aromas of red rose and violet, with background notes of dried herb and anise seed. Pair this with grilled sausage stuffed with fennel seed.
Here's a simple and lean Ripasso that could pair with white beans and grilled sausage. There are bright fruit flavors here and enough acidity to cut through meat dishes, yet the wine is fundamentally easy and informal overall.
Here's a simple and tart Valpolicella that would pair with easy stay-home meals. The wine is redolent of white cherry, cranberry and violet. It's crisp, fresh and one dimensional in the mouth.
Here's a simple Barbera with bright aromas of red fruit. On the palate, this shows cherry along with a hint of vanilla and peppery notes. Very fresh and smooth, but ready to drink now.
Here's a simple but enjoyable Cab with notes of black plum, violet and cassis. Medium weight with soft tannins and a solid finish.
Here's a simple but fun Moscato d'Asti with floral notes backed by fresh fruit tones of stone fruit and honeydew. The wine is simple, easy and nicely sweet on the close.
Here's a simple but genuine expression from Montalcino with bright, easy fruit tones covered by a delicate layer of spice and dried tobacco. It's not too complicated or rich, but the wine offers a fresh, easy experience nonetheless.
Here's a simple but genuine rendition of Brunello with measured aromas of cherry, wild berry and Indian spice. There's more personality in the mouth, however, where the wine shows a soft, supple and smooth texture.
Here's a simple but genuine Sangiovese from the Montepulciano area that delivers measured notes of blueberry, spice, tobacco and leather. It's a no-fuss red that is both lean and bright on the palate.
Here's a simple but likeable blend of mainly Cabernet, with some Merlot and Petite Sirah. It's enormously ripe in blackberry jam, currant and spicy licorice flavors. Drink now.
Here's a simple but savory red that delivers fruity aromas and flavors of wild cherry, crushed strawberry and juicy raspberry. Vibrant acidity and soft tannins lend an immediate, easy-drinking quality.
Here's a simple but well-made and enjoyable expression of Umbria's classic white wine. Made from a blend of Procanico, Grechetto, Verdello, Malvasia and Drupeggio, this has a pretty floral bouquet that recalls white flowers. The palate delivers white peach and pear flavors, and finishes crisp.
Here's a simple but well-made and enjoyable offering made from a blend of Sangiovese, Colorino and Merlot. The linear palate offers up bright cherry-berry, licorice and mint, along with firm tannins and fresh acidity.
Here's a simple but well made red from Tuscany that has floral aromas of violet and rose with berry notes. The palate offers bright cherry, red currant and a touch of spice. Pair this with pasta dishes or grilled vegetables.
Here's a simple but well made wine, with raspberry, cherry and red currant nuances punctuated by a hint of white pepper. It's soft and ready to drink young, with a nice freshness. This will go well with mushroom-stuffed ravioli.
Here's a simple little wine that makes for pleasant drinking at an affordable price. It's lemony and dry and soft in acids, but it is very clean and is fine for fried chicken, fruit salad and other picnic-type fare. —S.H.
Here's a simple Pinot Grigio from Abruzzo with pretty aromas of white flowers. The palate offers bright green apple and pear flavors with a crisp and refreshing finish. Pair this with light pasta salads.
Here's a simple Prosecco by Italian tenor Andrea Bocelli and his family that offers fresh citrus and grapefruit with a touch of honey and peach on the close. It's a great choice for summer afternoon sipping.
Here's a simple Prosecco sparkler with delicate aromas of white flower, chalky stone and sweet lavender honey. There's a flash of crisp acidity on the close but the wine in thin and simple in the mouth.
Here's a simple red with subdued aromas of red berry and a whiff of forest floor. The lean slightly diluted palate shows dried black cherry and a hint anise alongside soft, rather fleeting tannins. Drink now.
Here's a simple ripasso, with aromas of raspberry and black pepper. The palate is a bit lean but offers bitter cherry, licorice and white pepper notes. This will match well with gnocchi in cheese sauce or mushroom risotto.
Here's a simple rosé, dryish and tart in acidity, with savory flavors of cherry skin and rose-hip tea, with a squirt of honey. Ham sandwiches and sausages come to mind as food companions.
Here's a simple sparkling wine that delivers subtle tones of peach and stone fruit with a thin and transparent appearance. This expression does a nice job of presenting sweet fruit tones against fresh acidity.
Here's a simple wine that tastes like a supermarket fruit juice blend of peaches, mangoes and apricots. It's soft and one-dimensional and slightly sweet in the finish.
Here's a simple, brambly expression of Sangiovese Grosso, with bright acidity and lively notes of forest berry and moist earth. This wine has a smoky touch of toasted almond on the close.
Here's a simple, correct Ripasso (made with partially air-dried grapes) that offers clean aromas of toasted almond, red berry and exotic spice. It's thin, short but smooth in the mouth so serve this red wine on informal occasions.
Here's a simple, easy expression of Sauvignon with aromas of exotic fruit, wild sage and white stone. There's also a soapy, lavender-like note in the background and a hint of the proverbial cat wee so often associated with this aromatic grape.
Here's a simple, easy sparkling wine with some sweet flavors of peach and apricot backed by drying mineral tones and chopped garden herbs. The quality of the perlage is foamy and soft.
Here's a simple, easy Zin for downing with barbecue, mac and cheese, that sort of thing. It's light in body and silky, with candied raspberry and spice flavors.
Here's a simple, easygoing wine that offers fleshy black cherry, clove, cinnamon and accents of white pepper. It's extremely accessible, with soft acidity and fleeting tannins. Enjoy through 2015.
Here's a simple, fresh Vermentino that shows lively tones of yellow fruit, kiwi and a touch of freshly cut grass. The wine is tonic, crisp and keeps the palate clean. Screw cap.
Here's a simple, luminous sparkling Prosecco with firm, steady perlage and bright aromas of field flower, stone fruit, honeycomb and crushed white stone. The mouthfeel is dominated by fleshy, peachy sweetness.
Here's a simple, mature-tasting sipping wine with plump red fruit, blueberry and cherry. The wine has nice density and tart flavors of sour cherry. It would work well with easy, stay-home meals.
Here's a simple, no-fuss Prosecco Extra Dry with an interesting herbal component that recalls dried oregano or hay. There's peach and citrus fruit at the back that is carried forward by spicy effervescence. The mouthfeel is thin and tonic.
Here's a simple, relatively complex Valpolicella that opens with berry tones, spice and a touch of bitter almond. The wine is crisp and compact in the mouth, making it a good companion to fried finger foods.
Here's a simple, slightly sweet sipping wine with plump red fruit, blueberry and cherry. The wine has nice density and tart flavors of sour cherry. It would work well with easy, stay-home meals.
Here's a simple, soft little Bordeaux blend. Based on Cabernet Sauvignon, it offers pleasant flavors of blackberries and oak.
Here's a simple, softly tannic Pinot Noir to drink now for its fruitiness. Raspberry, cola and oak flavors are wrapped into a silky palate that finishes dry and spicy.
Here's a simple, standard Chardonnay that is more neutral than anything, but at this level that's really what one should expect. The palate is a touch chunky and warm, with flavors of melon and citrus. And the finish is citric, with a little sugar and also a spot of pithy bitterness.
Here's a simple, straightforward Cabernet Sauvignon from northern Italy with an attractively low price tag and lively aromas of cherry, chocolate and spice. It shows rich, dense texture as well.
Here's a simple, straightforward Nero d'Avola that offers concentrated blueberry and blackberry jam sensations along with a note of evident alcohol. Pair this with everyday fare like pasta topped with a hearty ragù sauce.
Here's a simple, straightforward Prosecco with delicate aromas of dried grass, citrus, pear and stone fruit. Flavors of dried herb linger over the wine's naturally creamy perlage.
Here's a sleek Sangiovese that opens with scents of toasted oak, vanilla, blue flowers and mature plum. The round palate is already accessible, serving up sweet black cherry, black raspberry, licorice and mint framed in assertive but fine-grained tannins.
Here's a slender but aromatic red, with a pleasing cherry-flesh note and a cedar spice accent. It's fresh, sprightly and very fruity.
Here's a slightly sweet, warm-climate white with dense aromas of almond, peach and honeydew. The wine offers an easy, lean structure and a no-fuss approach.
Here's a small producer with a vineyard and bed & breakfast in coastal Tuscany that proves to be a promising newcomer. This 60-40 blend of Cabernet and Syrah (aged in cement tanks and barrique) shows dark, inky notes of black fruit and graphite. The fruit is succulent, rich and the wine shows a big, bold style.
Here's a smokey, mineral-driven Aglianico del Vulture with drying aromas of slate or granite backed by a thin layer of dried fruit and cassis. A spicy note of clove or black pepper appears on the tight, tannic close.
Here's a smoky, nutty blend of Greco and Fiano with a flat, broad approach and well-integrated notes of pear, Golden Delicious apple and honey. The wine tastes soft and thick and makes a excellent impression on the palate.
Here's a smoky, oak-driven wine with a nice balance between spice and aromas that recall blackberry, plum and mature cherry. As the wine evolves in the glass, it exhibits chocolate and espresso bean. It's dense and thick, with firm tannins that give it staying power.
Here's a smooth and juicy wine that has great black fruit aromas and flavors. It has good balance between the dry tannins and firm structure of Dão and the fruity character, meaning it is likely to develop over the medium term. Drink from 2015.
Here's a smooth, creamy Chardonnay for drinking now. It has good weight, with a deep center of citrus, peach and buttered toast flavors. Russian River Valley acidity makes it racy and clean.
Here's a smooth, delicious Prosecco that will satisfy both the novice and the sophisticated wine lover. It opens with lovely aromas of pressed wild flower, apple and a whiff of pastry dough that follow through to the palate along with pear, tangerine zest and a hint of almond. An elegant mousse and crisp acidity offset the creamy flavors. It has lingering bone-dry finish.
Here's a smooth, easy- drinking Syrah that shows plenty of class. The blackberry, beef teriyaki, black pepper and leather flavors are brightened with acidity, while a touch of new oak adds some nice smokiness.
Here's a smooth, polished and rewarding Cabernet Sauvignon. It shows the structure and finesse you expect from Napa Valley, and is not one of those modern fruit bombs despite rich flavors of blackberries, currants and cassis. Good now and through 2010, at least.
Here's a smooth, savory Nebbiolo that's loaded with red berry and dried black-cherry flavors. Polished tannins and modest acidity make it already accessible, while a vein of mineral adds a kick of energy to the finish.
Here's a snappy and bright Falanghina (that spends some time in wood barrel) with aromas of citrus, tangerine skin, green melon and peach backed by just a shy touch of vanilla and bitter almond.
Here's a Soave Classico made with fruit selected from Santi's Monteforte vineyard that delivers fresh aromas of stone fruit, honey and lemon zest. There's good balance between acidity and density here and this easygoing wine leaves a cleansing effect on the palate.
Here's a soft and supple Barbaresco from winemaker Renato Vacca that ups the ante in terms of intensity, texture and pulpy density. The aromas are ripe and fruit-forward, focusing mainly on soft cherry and creamy vanilla. Yet, the wine's tight tannins and bitter cranberry aftertaste reminds you that this is a true Barbaresco. Drink after 2012.
Here's a soft ripasso, with aromas of plum, raisin and menthol. The round palate offers plum, prune, black licorice and chocolate sensations. There's not much complexity here, but it's very enjoyable.
Here's a soft, fruity and sweet Cabernet, rich and spicy in raspberry, cherry and blackberry jam. Lots of new oak adds smoky vanilla and caramel notes. It's delicious, but pretty direct, lacking some complexity and structure.
Here's a soft, fruity Syrah that brings to mind drinking with a ham sandwich slathered with mayo. The gentle texture frames succulent flavors of cherries, red currants, cola and salty crackers.
Here's a soft, gently tannic wine, rich in jammy cherry, cassis, mocha, brown sugar, cinnamon spice and oak flavors. Fully drinkable now, right out of the bottle.
Here's a soft, high alcohol, slightly hot Zin, lacking in acidity. What it lacks in structure, it more than makes up for in sheer, exuberant taste. Floods the mouth with raspberries, cherries, dried fruits, dates, bacon, prosciutto, vanilla, smoky sandalwood and all sorts of other umami flavors.
Here's a soft, juicy wine with melted tannins in the modern style and some nice blackberry flavors. It's young now, a saucy wine that hasn't yet fully come together. But all the pieces are there. Drink it at three or four years of age.
Here's a soft, luscious Cabernet. It has soft tannins and is very delicious, with a milk chocolate edge to the black and red sour-cherry candy fruit, enriched with rich, toasty oak. Lovely now and should develop over the next 6–8 years.
Here's a soft, lushly delicious wine to drink now with steak, veal, pork, chicken or just about anything that wants a dry, medium-bodied red wine. It's rich in berry, currant, tobacco, spice and cedar flavors, and possesses that hard to define quality of finesse.
Here's a soft, musky Moscato d'Asti that delivers foamy mousse and fragrant aromas of peach blossom, lemon cream and honeysuckle. The sweet wine offers impressive heft and staying power as well.
Here's a soft, rather one-dimensional Pinot Noir for drinking now. Nothing terribly complicated going on, just a good, sound dry wine with pleasant berry, spice and oak flavors.
Here's a soft, seemingly sweet and simple wine, with jammy orange, mango and buttered toast flavors.
Here's a soft, seemingly sweet Zin. Part of its apparent sweetness is from the glycerine of high alcohol; part is from the extracted flavors of raspberry, milk chocolate and caramelized oak. It's almost a dessert wine, but is nonetheless a good example of its style, which will appeal to lots of people.
Here's a soft, sweet Cabernet, rich in blackberries, cherries, cassis and chocolate, with a spicy finish. It shows plenty of ripe varietal character, and is ready to drink now.
Here's a softly fruity wine marked by aromas and flavors of grass, melon, grapefruit, tangerine, and fig. It's fairly dry, although it seems like there's a touch of residual sugar-not very much, just enough to round it out. It's a little one-dimensional, but pleasant.
Here's a softly rich Chardonnay that shows lots of appeal at a pretty good price. It's honeyed in pineapple, nectarine, guava and vanilla cream flavors, with a pretty overlay of sweetly smoked oak.
Here's a softly smooth, polished Cabernet for drinking now. Blended with 20% Merlot, it has approachable flavors of berries, mocha, cassis and toasty oak.
Here's a solid and accessible Shiraz with medium- intense notes of red cherry, raspberry and cola on the nose and mouth. The mouth is medium weight with delicate tannins and black pepper spice, while the finish offers a glimmer of mocha.
Here's a solid Cabernet with extra features of complexity and interest. It's bone dry, with softly gentle tannins and rich, forward flavors of cherries, currants, herbs and cedar. Very pretty and polished, at a fair price.
Here's a solid effort from a challenging (cool) vintage. Good, clean red fruit is touched with accents of citrus, tobacco and mocha. It's all in good balance, with ripe tannins and clear varietal character.
Here's a solid everyday Zin, lusty and rustic, offering up a big gulp of fruity flavor. Blackberries, cherries, mulberries, root beer, licorice, and just about every spice you can name shows up. It's a dry, tannic wine that will love rich, fatty meats and cheeses.
Here's a solid Merlot for early drinking. Soft and spicy, it shows flavors of cherries and red currants, with a distinct, briny note of corned beef.
Here's a solid Pinot Noir for drinking now with a fine steak or chop. It's dry, tannic and silky in the mouth, with pretty flavors of cherries and cola.
Here's a solid value that shows true Napa style. Dry and balanced, it offers up rich flavors of cherries, blackberries and spice, wrapped into smooth tannins.
Here's a solid value wine that should pair with take-out pizza or grilled panini. It delivers easy fruit aromas of cherry and raspberry followed by crisp acidity.
Here's a solid wine full of both tannins and dark fruits. New oak barrels give a spicy character while supporting the fruitiness. A blend of 70% Merlot and 30% Cabernet Sauvignon from only 10 acres, it is developing into a rich wine that still needs time. Drink this impressive wine from 2018.
Here's a solid, dark wine, with an old wood character. It has weight, a black plum flavor and dark tannins. This feels old and hard.
Here's a solid, smooth-drinking Cabernet Sauvignon. It's dry and crisply tannic, with ripe flavors of black currants, cherries, cedar and spices.
Here's a solid, straightforward Barolo that delivers aromas and flavors of ripe black cherry, raspberry compote, star anise, leather and menthol. You'll also detect the warmth of alcohol on the finish, while chewy tannins provide support. Drink 2017–2022.
Here's a sophisticated and elegant Amarone with very forward use of oak that supports its soft, velvety curves. The wine boasts thick concentration, an inky color and loads of spice, candied fruit and tobacco. It's full and soft with velvety tannins and a long finish.
Here's a sophisticated expression of Malvasia with tones of toasted almond, melon and mature peach. You'll get honey and yellow rose and a nice mineral taste that gives the wine interesting dimension. Pair it with shellfish or delicate white meat.
Here's a sophisticated sparkler (made with 80% Chardonnay and a remaining component of Pinot Nero and Pinot Bianco) that opens with creamy notes of apricot, honey and toasted baguette. Tangy apricot flavors are backed by tart lemon zest flavors and lively bubbling.
Here's a sophisticated Syrah, elegant enough to drink with fine meat and poultry dishes. It's completely dry and rich in tannins, with complex blackberry, leather, pepper and sandalwood flavors. If it had more concentration it would be an ager. Drink now–2013.
Here's a soulful expression of Nebbiolo that opens with aromas of game, tilled earth, leather and dark berry. The palate delivers black cherry, raspberry, chopped herbs, white pepper and an earthy game note alongside ripe, assertive tannins.
Here's a soulful red with earthy aromas wet soil, underbrush, ripe, violet, berry, leather and a funky whiff of game. The palate presents juicy wild cherry, crushed black raspberry, white pepper, cinnamon and grilled herb alongside firm, refined tannins and bright acidity. A tobacco note closes the finish. It's already accessible but also shows staying power. Drink 2018–20230.
Here's a sound, drily tannic Zinfandel to drink with roasted meats and hearty stews. It's dry and spicy, with blackberry, currant, herb and coffee flavors that finish with a hint of raisins. Ready now.
Here's a sound, everyday-style Cabernet for drinking now. It's dry and tannic, with rich flavors of blackberries, black currants and plums, enhanced with sweet, smoky oak.
Here's a sound, everyday Cabernet. It's dry and full-bodied, with some good blackberry, raisin and oak flavors. A nice buy for the price.
Here's a southern Italian red with Barolo-like austerity: elegant notes of small berry fruit are seamlessly folded within layers of slate roof, ash, graphite, licorice and fine expressions rendered by volcanic soils and 18 months of oak aging. It really comes alive in the mouth, where the wine delivers power, concentration and a very long-lasting finish. This is Mastroberardino's flagship red.
Here's a sparkling rosé that sports a bright raspberry pink color with blue highlights and aromas of wild berries, ash and white stone. In fact, the mineral component defines this wine and helps create a tonic and tight mouthfeel. Saccharine blueberry flavors make a brief appearance on the end.
Here's a special sparkling wine from Villa Sandi with intense notes of peachy fruit, sweet apple and pear. This Dry style wine tastes extra sweet and would make an excellent pairing partner with any fruit-based dish, whether sweet or salty (like prunes wrapped in prosciutto).
Here's a spicy and elegant expression of Pinot Nero (from Piedmont in northern Italy) with very nice intensity and staying power. You'll get aromas of wild berry, vanilla and light graphite layers followed by a smooth, supple feel in the mouth.
Here's a spicy and intense expression of Gewürztraminer with a thick, waxy texture and fragrant tones of apricot, sweet almond paste, yellow rose, dried ginger and honey. The sassy spice in the mouth is what really sets it apart.
Here's a spicy selection, with aromas of black pepper and cherry accompanied by smoky tones. The palate delivers ripe black-cherry and white pepper flavors in a fresh and enjoyable style that's meant to be drunk young.
Here's a spicy wine that opens with aromas of black berries, leafy underbrush, white pepper, clove and whiffs of game. The palate has more spice than fruit alongside firm tannins. Drink soon for freshness.
Here's a spicy, brambly Oregon Zin, with forward fruit flavors of blackberry and cherry. There's some tang to the acids, and the wine has a sharp edge that additional bottle-age should soften.
Here's a standard, well-made Pinot Grigio that shows bright aromas of citrus, apple, pear and honey. It is defined by a sharp, crisp vein of acidity on the finish.
Here's a standout Barbera from Monferrato with loads of intensity, complexity and persistency. You'll get aromas of blackberry and cherry followed by exotic spice, vanilla and pipe tobacco. The mouthfeel is smooth, soft and thick. Excellent.
Here's a standout Sangiovese-based super Tuscan with a very unique peppermint-like characteristic that helps to increase the wine's intensity and delicious overall effect. Beyond that layer of fresh mint are softer aromas of earth, white mineral, talc powder, pencil lead, cherry and spice. The wine has a strong mineral component.
Here's a steady value wine from Northern Italy that shows easy aromas of citrus and melon backed by fresh acidity and a lively mouthfeel. Pair this wine with raw mozzarella drizzled with olive oil.
Here's a steely and tonic Brut Prosecco with drying mineral notes followed by white flower and dried herbs. The sharply sparkling nature of this wine would match appetizers topped by cream or cheese.
Here's a straight-laced Barbera d'Asti (aged in stainless steel) with linear aromas of berry fruit and cherry that appear in a direct and immediate manner. There's no great complexity here, nor is there supposed to be. This is a genuine expression of a fundamentally easy-drinking food wine.
Here's a straight-shooting, cheerful expression of Primitivo that would pair with simple pasta or meat dishes. It opens with a bright ruby color and lively berry aromas of cherry and blackberry.
Here's a straightforward Amarone, with dense black fruit and spice aromas. The palate delivers blackberry, plum and raisin flavors, with white pepper and chocolate accents. It doesn't have a lot of complexity, but is delicious and ready to drink.
Here's a straightforward and enjoyable wine that opens with intense aromas of citrus and cut grass. The palate offers racy acidity and lemon-lime notes alongside peach, pineapple and almond flavors.
Here's a straightforward and fruity Nero d'Avola that offers delicious blackberry and black cherry flavors that are accented by a hint of Mediterranean herbs. The ripe palate is brightened by just enough fresh acidity.
Here's a straightforward but enjoyable Shiraz with notes of dark plum, cherry and strawberry on the nose and mouth. There's a touch of greenness on the palate augmented by firm, young tannins, but it all works out and fades smoothly on the finish.
Here's a straightforward Chardonnay, with potent fruit and the crisp acidity of this cool, coastal region. The flavors are pure Meyer lemon, lime zest and tangy mineral.
Here's a straightforward red that offers aromas and flavors of mature black cherry, tart cranberry and dark baking spice. A note of powdered sage closes the finish while close-grained tannins provide support.
Here's a straightforward red that offers aromas of underbrush, scorched earth and mature black-skinned fruit. The simple palate offers crushed black cherry, coffee and a hint of anise alongside polished, not very persistent tannins.
Here's a straightforward red that opens with aromas of red berry and blue flowers. The easy-drinking palate offers wild cherry, clove and dried Mediterranean herbs alongside bright acidity and dusty tannins. Drink through 2016.
Here's a straightforward Rosso with flavors of succulent black cherry, wild strawberry, truffle, white pepper and clove. It's round, ripe and extremely accessible so enjoy this now.
Here's a straightforward Verdicchio offering a floral fragrance of acacia and wild flowers, along with light spice notes. The palate provides peach, lemon zest and bitter almond sensations alongside bright acidity.
Here's a straightforward Verdicchio with a pretty floral fragrance of white spring flowers. This is medium-bodied and shows pear and white peach flavors balanced by crisp acidity that leads to a clean finish. It's very well-priced.
Here's a straightforward, crisp white that opens with aromas of orange blossom and citrus. The bright palate shows apricot, lime and lemon zest alongside refreshing acidity.
Here's a strange bouquet with elements that recall dried wax, pressed wild flowers and blueberry. It's a pure expression of Merlot from organically grown grapes with an easy, no-fuss mouthfeel and a touch of piquant spice on the close.
Here's a strange expression of Montepulciano that shows slight volatility with apple skin and cucumber aromas followed by a flat, but smooth mouthfeel.
Here's a strange Sauvignon with aromas of caper and dill weed that are backed by pungent aromas of bitter almond and mature peach. The wine has a tonic, soda-like quality in the mouth and a bitter close.
Here's a strong, ripe Cabernet, made in a popular style meant to appeal to fans of fruity colas. It's oaky and slightly sweet in blackberry jam, although it's technically dry. Drink now.
Here's a strongly flavored Merlot, made with ultraripe fruit. If it didn't have a good structure, the blackberry, currant, mocha and anise flavors alone would make it a fruit bomb. Fortunately, fine acidity and gorgeously thick tannins give it structure and backbone. Best for a year or two.
Here's a strongly mineral-driven expression of Chardonnay with a polished, linear appeal in its clean aromas and crisp mouthfeel. The wine is luminous and light and would pair with seafood or a fresh Caesar salad.
Here's a structured and spicy Barbera with an enticing fragrance of black fruits, white pepper and exotic spices. The palate is round and smooth, delivering a tight core of black cherry along with black pepper, cinnamon, mint and thyme. It's delicious now, but thanks to refreshing acidity will also stand the test of time. Drink now through 2020.
Here's a structured Barbera that opens with aromas of ripe black-skinned berry, toast, dark cooking spice and a just a whiff of coffee. The medium-bodied palate delivers tart cherry, red currant and clove alongside bright acidity and fine-grained tannins. A licorice note backs up the finish.
Here's a structured but elegant wine that opens with aromas of wild berry, mint, clove and a balsamic note. The firm, fresh palate offers dried black cherry, raspberry, menthol, white pepper, grilled herb and a note of well-integrated oak while velvety tannins provide support. It's great now but it will be even better in a few years. Drink through 2020.
Here's a structured red from southern Italy with aromas of red and black berries, forest floor and vanilla. The palate delivers ripe raspberry and black cherry along with white pepper, clove and notes of well integrated oak.
Here's a structured red that opens with aromas of spiced plum, French oak, menthol and a floral note. The full-bodied straightforward palate offers raisin, espresso, licorice and a tobacco note alongside firm, fine-grained tannins and surprisingly fresh acidity.
Here's a structured red with lots of finesse. It opens with alluring aromas of fragrant blue flowers, red berries, baking spices and exotic herbs while the firm, vibrant palate delivers black cherry, crushed raspberry, clove, orange zest, licorice and a sprinkling of white pepper. It's still young but well balanced, with tightly woven but polished tannins and fresh acidity. Drink 2017–2024.
Here's a structured ripasso that seems more like an Amarone. It has earthy underbrush aromas, with notes of tobacco leaf and spirit-soaked cherry. The palate shows ripe black fruit, chili pepper and red-hot cinnamon. It also closes with the heat of alcohol.
Here's a structured Rosso that offers aromas of underbrush, black plum, berry and orange zest. Bright red cherry takes center stage on the palate, while notes of mint, Mediterranean herbs and sweet spices add interest. It's tannic but shy on fresh acidity so enjoy now.
Here's a structured Rosso that opens with earthy aromas of tilled soil, game, leather and forest floor. The palate delivers ripe black cherry, plum and spice notes alongside big, velvety tannins. It's ripe and ready with a succulent finish.
Here's a structured white that boasts a classic varietal fragrance of cantaloup and tomato vine. The delicious palate delivers melon, pineapple and mineral flavors of great depth and impeccable balance. This will pair magically with asparagus recipes.
Here's a stunning expression that opens with earthy aromas of blue flower, underbrush and leather, as well as black fruit and spice. The palate offers creamy cherry, black berry, white pepper and tobacco, with a hint of clove. The fresh acidity—surprising for the hot vintage—balances out the firm but ripe tannins. Best 2017–2027.
Here's a stunning sparkler that opens with delicately enticing scents of white spring blossom, ripe orchard fruit and a hint of Alpine herb. A blend of 70% Pinot Nero and 30% Chardonnay, the crisp bone-dry palate delivers mature apple, tart citrus, bread crust and mineral. Bright acidity lends freshness while a creamy perlage gives it tons of finesse.
Here's a stunning sparkling wine made in the classic method, with no added dosage. It offers citrus, melon, apple, stone fruit, minerality and walnut notes. The creamy palate is supported by crisp freshness and finishes bone-dry.
Here's a stylish, flashy Napa red that's ready to drink now, even without decanting. It's rich and layered with blackberries, cherries and cassis, folded into sweet, soft, complex tannins. It's a Cabernet Sauvignon-based Bordeaux blend with 14% Sangiovese, which seems to add acidity.
Here's a subdued and elegant Amarone that whispers rather than screams. It shows dried fruit, leather and spice but without the revved-up intensity usually brought about by air-dried grapes and the appassimento school of winemaking.
Here's a subdued and understated Dolcetto that has been executed in a lighter, fruit-forward style with informal appeal and sour tannins on the close. You'll recognize aromas of dark fruit, berries and fresh spice.
Here's a subdued wine with mild vanilla, tobacco, dried plum and raspberry aromas. It's flush and fruity on the palate, with an open-knit feel and friendly flavors of raspberry, vanilla and tobacco. On the finish, mocha, pastry and toast elements enter the picture. Drink now through 2015.
Here's a subdued, elegant and mineral-driven Prosecco Extra Dry with lively, bubbly intensity and fresh sweetness in the form of peach, honey and beeswax. The wine delivers frothy cream and lingering notes of lemon-lime pie.
Here's a subtle and elegant rosé made with Negroamaro with pretty aromas of raspberry, forest berry and white almond skin. The wine remains in contact with the skins for 18 hours to produce a delicate and fresh companion to Indian or Thai dishes.
Here's a successful Valpolicella Classico that offers the right measure of heft and concentration while never losing sight of its informal, easy personality. Thick concentration, carob, cooked fruit and prune are backed by a sharp, brambly berry note.
Here's a succulent and chewy red wine (“a wine for pizza”) with the prerequisite spice, blackberry aromas and natural acidity to pair with cooked tomato, oregano or stringy mozzarella. The wine is soft, smooth and easy in the mouth.
Here's a sumptuous Amarone, with scents of blackberry, graphite and licorice. The palate is densely concentrated, with ripe black fruit flavors and intense peppery notes. This is powerfully structured, with brooding tannins and practically blazing alcohol that takes over on the close. Drink after 2016.
Here's a super-modern and thoroughly lovable style of Barbera with intense and complex notes of milk chocolate, big black berry spice and espresso coffee. This wine stands tall among a new school of Barbera producers who have opted for a soft and extracted interpretation of this otherwise thorny and acidic grape.
Here's a super-modern, piacione (roughly translated from the Italian as “no one can resist it”) wine with deep layers of vanilla, toast, roasted espresso bean, blackberry, balsam notes, smoke, spice and tar. The wine is thick and soft in the mouth and almost ready to drink now (or in five years). The finish is delicious with a long cherry-flavored fade.
Here's a super Tuscan that's made for food, not fireside sipping. It's full of red fruit, mostly currants and plum. There's a menthol/eucalyptus element in there as well. It's already into its aging process and it'll be at its best in another couple of years. However, for a well-regarded wine that's all Cabernet, it is a tad thin in the middle.
Here's a supple, delicious Pinot Noir. The wine is elegantly silky, with satisfying flavors of cherries, currants, Dr. Pepper, smoky vanilla and fresh Provençal herbs. It has a good edge of tannins.
Here's a supple, polished and delicious Pinot Noir, so drinkable on its own or with a nice steak. Dry and elegant, it has long, rich flavors of cherries, raspberries, cola, vanilla, cinnamon, clove and cedar. As beautiful as it is now, it should slowly evolve over the next eight years.
Here's a supple, polished Merlot that shows lots of North Coast class. It's fully dry, with rich, smooth tannins and complex flavors of black currants, cedar and herbs. Good buy for under $20.
Here's a supple, velvet-textured Merlot from the all-around successful 2012 vintage in California. It pulls together baking-spice aromas and attractive, ripe flavors of raspberry and cherry on the medium-bodied palate. It conveys a sense of breadth and meatiness without being heavy.
Here's a surprise from Mt. Etna that blew us away. Made by Pietro Caciorgna, this is a delicate and linear wine with pristine aromas of blue flower, delicate forest fruit and black stone. It represents the best of elegant winemaking with that unmistakable blast of volcanic power at the rear.
Here's a surprise hit from Calabria—a region known more for its red wines—with exotic fruit, almond paste, butter and mature melon. The wine tastes smooth and creamy thanks to a bit of oak aging and makes a perfect companion to fish or pasta.
Here's a sweet-smelling, very vanilla-based Riserva that has evidently benefited from a sophisticated oak aging regimen to shape a round, soft, modern wine. Its ruby color is bright and luminous and those oaky flavors return on the palate, somewhat eclipsing the fresh berry fruit you would otherwise expect to find here.
Here's a sweet and luscious Barbera d'Alba with bright, thick concentration and immediate aromas of blackberry, cassis and cherry. There is an obvious wood element here that adds tones of spice, vanilla and tobacco. The high density and richness of the wine leaves purplish glycerin trails on the side of the glass.
Here's a sweet and mature expression of Dolcetto with ripe aromas of raspberry, cherry, blueberry and raisin. There's a touch of spice and natural rubber in there as well. Try this deeply ruby-colored wine with pork chops and roast potatoes.
Here's a sweet dessert wine that's a pleasure to drink after a meal, with little fruit-based filo pastries. Made in the traditional solera style, the wine is rich in raspberry cream, chocolate and cherry liqueur flavors, and finishes clean and spicy.
Here's a sweet red sparkling wine that could pair with baked cheese appetizers, or chocolate-based desserts. It opens with a pretty ruby color and aromas of black cherry and raspberry.
Here's a sweet white wine (the term Amabile refers to the high sugar content) that opens with compelling notes of honey, acacia flower, peach and yellow candy. It's hard to imagine what to pair it with: It could either go with fruit salad or salty crackers with cheese.
Here's a Syrah that will appeal to fans of fruit. It shows a burst of blackberries, cherries and raspberries, with an edge of dark chocolate, as well as Syrah's spice and pepper notes. Bone dry and fiercely tannic.
Here's a Syrah with bursting aromas of mature blueberry, cherry, spice and smoked bacon. The wine is full, round and generous with a supple feel and soft concentration. Pair it with lamb or roasted pork.
Here's a tasty young wine, jammy and rich in fresh blackberries and cherries. With zingy acidity, it's a nice little wine to drink now. Seems to be mainly Carignan.
Here's a tempting value wine (that sees four months of aging in large oak casks) characterized by ripe berry, candied fruit and a touch of sweet cinnamon spice. It shows youth, density and would make a perfect match to deep dish pizza.
Here's a terrific value wine that would pair with ground beef, grilled sausage or oven-baked lasagna with meat sauce. The wine has a dark, concentrated color, and it opens with generous aromas of black berry and tobacco.
Here's a textbook Barbera that boasts well-integrated mineral notes with plusher aromas of chocolate and ripe fruit. The wine is clean and compact but there's enough body and heft here to pair with braised pork or grilled lamb shanks.
Here's a textbook California Chardonnay made in a ripe, oaky style that pleases for its richness. The pineapple pie flavors have a toasted meringue edge, and the finish is dry and spicy.
Here's a textbook Greco di Tufo that opens with delicate but alluring scents of ripe orchard fruit, orange blossom and a whiff of toasted almond. The crisp yet creamy palate doles out ripe pear, peach and citrus while bright acidity lifts the finish. It closes on a mineral note.
Here's a textbook Prosecco  that offers everything you should expect from a lighthearted and fragrant sparkler. The wine is frothy and creamy and delivers clean lemon-lime freshness to the end.
Here's a textbook Prosecco Superiore, with tight, foaming bubbles and fresh aromas of stone fruit, lemon mousse and peach cobbler. The wine is easy to drink and does a great job of keeping the palate refreshed.
Here's a textbook Rosso that delivers clear and crisp fruit notes, with pretty nuances of wild berry, red rose and moist earth at the back. The wine feels crisp, lean and silky on the close.
Here's a thick and concentrated Brunello with meaty aromas of smoked bacon and air-dried beef. The fruit notes are on the mature, jammy side and there's also a hint of wet earth or white mushroom that is typical of Sangiovese Grosso in warmer vintages like 2005. It delivers gritty, raw tannins that need a few years to unwind.
Here's a thick and opulent Brunello Riserva with a pleasurable and forward style that puts emphasis on intensity, quality of fruit and texture. The wine boasts a dark garnet color with aromas that span from exotic spice to pressed flowers. It needs at least five more years of cellar aging because the tannins are still a bit young.
Here's a thick and resinous Pinot Grigio with a deeply golden color and intense aromas of pine, almond, honey and dried apricot. This is not the light and breezy style of Pinot Grigio you may be familiar with, so look to pair this wine with Tandoori chicken or oven-roasted pasta.
Here's a thick and sweet-smelling Orvieto Classico Superiore (a blend of Grechetto, Procanico and a small part of Chardonnay) that sports a deep golden color and opulent aromas of butterscotch, honey, apricot, exotic fruit and toasted nut. The wine is extremely soft and succulent in the mouth with long-lasting flavors of apricot and almond.
Here's a thick, more intense expression of Ansonica that delivers aromas of pine nut, resin, stone fruit and candied apricot. The creamy mouthfeel would stand up to shellfish or white meat.
Here's a thick, soft and succulent blend of Sangiovese, Cabernet Sauvignon, Cabernet Franc and Merlot that opens with opulent texture and a bright, fruit-forward personality. It promises to pair with heavy meat dishes or grilled sausage.
Here's a thickly concentrated Recioto that delivers an inky black color and sweet, ripe fleshiness. Firm tannins give structure to all that sweet succulence and help define the wine's aromas of almond, chocolate and black cherry.
Here's a thickly extracted and dense interpretation of Barbera lavished over with intense secondary aromas of oaky spice and toasted wood. There's a lot of wood here that is offputting at first but that will hopefully find harmony with more years in the bottle.
Here's a thin and easy-going Ripasso that starts with bright fruit aromas of cherry, blueberry and dried raspberry. There are hints of sourness, but also sweetness, and the mouthfeel is compact and bright overall.
Here's a thin and lightweight expression from Calabria (the “toe of the boot of Italy”) that offers delicate tones of white flower and peach blossom backed by fresh crispness and zest. It's a very easygoing and informal wine overall.
Here's a thin, almost transparent Grillo with forward tones of almond skin and mature pear. It has a clean, zesty delivery on the palate and ends with spicy, fresh accents.
Here's a thin, easy-going wine that opens with a bright ruby color and easy aromas of cherry and wild raspberry. It's an informal, no-fuss wine to pair with stay-home family meals.
Here's a thin, lean and easy-to-drink Sangiovese with a pretty aromatic ensemble of spice, blueberry and roasted nut.
Here's a thinner style of Amarone with bright aromas of wild berry, white cherry and toasted almond. The wine is crisp and sharp on the close, with a focused, streamlined feel in the mouth.
Here's a tight and compact expression from Montalcino with bright tones of cherry wood, wild berries and violets that are delivered in steady aromatic pulses. The finish is not too long or persistent, but the flavors are fresh and very tasty while they last.
Here's a tight, streamlined Brunello characterized by a toasted or charred almond note and bright forest notes of wild berry and underbrush. The mouthfeel is lean and tight, and there's a tannic firmness that holds it together.
Here's a toasty, rich blend of various grapes including Merlot, Cabernet Sauvignon, Pinot Nero and Refosco that shows well evolved aromas of spice, dusty mineral, candied fruit, plum and prune. It shows firm, smooth texture and would pair with meatloaf or roast beef.
Here's a tonic and fresh Prosecco with piquant effervescence and firm bubbling on the palate. The wine has a sweet lemon soda note and drying mineral tones at the back that make for an easy-sipping Italian sparkler.
Here's a traditional and pristine interpretation of Sangiovese Grosso with bright fruit, leather, blue flower and dusty mineral tones at the back. Perfect to pair with red meat or pasta and home made meat sauce, this food-friendly Brunello shows the bright acidity needed to cut through those foods.
Here's a traditional Chianti Classico with pretty aromas of cherry cola, mesquite, almonds and violets. The wine is compact and elegant in the mouth and offers crisp berry flavors on the close.
Here's a traditional interpretation of Nebbiolo by Giuseppe Marengo with immediate aromas of ginger, root beer, pencil shaving and Spanish cedar. The wine is compact yet not overconcentrated and offers a bright mouthfeel with spice tones and rock-hard tannins. Drink with stewed meats or pasta with wild boar.
Here's a traditional, old school Taurasi with bright notes of apple skin and red berry that add buoyancy and freshness. The wine is drinkable and approachable (not always an easy feat for Aglianico) and leaves a long endnote of dusty tannins.
Here's a Trebbiano-based wine from the Lake Garda area in northern Italy that delivers smooth consistency and expressive notes of stone fruit, citrus, honey and crushed stone. The wine would pair well with lake fish or vegetable dishes.
Here's a true Sauvignon Blanc with spunky green aromas and plenty of grapefruit. It feels citric and lemony on the tongue, with citrusy flavors of tangerine and lime. It finishes tight and zesty, like a good Sauvignon Blanc should.
Here's a truly astonishing Barolo (from the Bricco Gattera cru) that epitomizes the “big boy” style that represents one of two dominant winemaking philosophies in the Langhe. This is an exuberant wine with thickly extracted notes of coffee bean, blackberry, leather and savory layers of black pepper. The wine is rich, smooth and velvety and will appeal less to Nebbiolo traditionalists.
Here's a unique blend of two of Campania's little known grapes, Casavecchia and Pallagrello Nero. It opens with a pretty fragrance of blue flower, ripe berries and spice. The soft, round palate offers red berry and fleshy blackberry accented by cinnamon-toast notes. Drink soon.
Here's a unique Garganega-based dessert wine with aromas of apricot and toasted nut followed by sun-dried banana or papaya, with lemon zest and almond paste. It's a strange ensemble that works thanks to the wine's creamy smoothness and piquant acidity.
Here's a unique Taurasi that shows the elegance and brawn of the Aglianico grape without some of its massive bulk and intensity. In fact, this is a tempered expression, with a bright fruit tone and a point of apparent sweetness on the finish.
Here's a useful Syrah to generate some interest around a grilled steak or chop. It's rich in tannins and forwardly sweet in black cherry, blackberry, tobacco, leather, cinnamon and pepper flavors, and should develop for a few years.
Here's a value white from southern Italy that offers a light golden appearance and clean aromas of lemon zest, peach and white almond. It's thin but fresh on the close.
Here's a value wine and a fresh expression of Barbera that can be served with cheeseburgers and fries at an outdoor barbecue. The wine is informal and light and seems to be engineered for immediate consumption.
Here's a Verdicchio that shows off the grape's quintessential aromas of yellow spring flowers and whiffs of stone fruit. It offers creamy peach and lemon flavors alongside hints of sea salt and almond. Crisp, refreshing acidity leaves the palate feeling cleansed.
Here's a Vermentino from southern Puglia with thick, saturated tones of sun-ripened fruit, dried apricot and honey. The wine has a fun, generous personality and thick density in the mouth.
Here's a very aromatic dessert wine (made from dried grapes) from the Marche region of central Italy with soapy aromas of scented candle and florists' shop. It has very rich and extremely fragrant flavors that last a long time.
Here's a very attractive and seductive Barolo with chiseled mineral tones that really help the wine stand out in a crowd. Layers of graphite and slate give purity, linearity and clarity to this austere and elegant expression. Earthy tones, as well as forest berry flavors, appear on the long finish.
Here's a very beautiful Barolo with elegant aromas of dried rose petal and pressed violets backed by more hefty aromas of prune, plum and sweet spice. A firm tannic backbone holds up the wine's velvety texture and rich concentration.
Here's a very correct and clean Sangiovese with bright cherry nuances and blueberry followed by a touch of bitter almond. The mouthfeel is thin, easy and watery.
Here's a very elegant and ethereal expression of Nebbiolo with measured aromatic accents of drying mineral, wild berries and Indian spice. This is a delicate and feminine wine with freshness, tartness and a very fine quality of tannin.
Here's a very elegant, balanced Pinot that shows classic Carneros character. It's a vibrant, likeable wine, silky and dry, with pleasurable flavors of cherries, cola, herbs and spices. The finish is especially rewarding, lasting through a long, spicy aftertaste. Drink now.
Here's a very fragrant and floral Prosecco with honeysuckle, chopped kiwi, banana and peach. The wine is fresh and tonic with creamy bubbling and leaves a nice impression overall.
Here's a very fresh and vinous smelling Barbera d'Asti with raw notes of chewy cherry fruit and bright forest berry. It's a simple, easygoing wine with a high dose of natural acidity to keep your palate refreshed.
Here's a very fruity wine just brimming with sun-ripened cherry, raspberry and blackberry flavors, with a kiss of smoky oak. It's nice, dry and balanced, and a good value for the money.
Here's a very good deal for a Brunello “annate” representing the 2008 vintage. The wine offers dark concentration and steady aromas of red fruit, vanilla oak, lead pencil and drying brimstone. Touches of white pepper and cola appear on the silky finish.
Here's a very palatable and plush Brunello with opulent aromas of red fruit, cherry, plum, mesquite, cola and smoky graphite notes. Pair it with steak in wild mushroom cream sauce.
Here's a very pleasurable Barbera with loads of fruit intensity followed by smoke, pipe tobacco, sweet chocolate and vanilla bean. The wine is executed in a modern style with enduring intensity and a soft, velvety finish. Pair it with baked chèvre cheese.
Here's a very pretty Riserva Sangiovese from the interesting Chianti Rufina subzone of Tuscany that opens with plush cherry richness, toasted almond and creamy chocolate mocha. A spot of crisp freshness holds up the rear.
Here's a very pretty white wine from Sicily (made with Grillo grapes) that opens with creamy, light nuances of almond blossom, stone fruit and citrus. Pair this wine with steamed white fish.
Here's a very rich and full-bodied wine. It does have structure, giving firm tannins to balance the ripe red berry fruits. With this solid character, the wine will age and should be drunk from 2016.
Here's a very rich and intense expression of Barbera d'Alba with aromas of black fruit, toasted nut, vanilla bean, espresso and cherry cola. It's a modern, smooth wine that would pair with lasagna or rolled pork with prune.
Here's a very rich, elaborate wine that defines the modern, ripe style of Zinfandel. You certainly can't complain about the fruit, which is massive in red and black berry and stone fruit flavors, sprinkled with black pepper, cinnamon and star anise. It's a little hot and sweet in alcohol, but then again, this is an Alexander Valley Zin.
Here's a very rich, full-bodied blush bubbly that really satisfies for sheer deliciousness. A blend of Chardonnay and Pinot Noir, its creamy texture holds flavors of limes, raspberries, vanilla and yeasty lees. The price is not inexpensive, but it's a good value in a sparkling wine of this quality. From Schramsberg.
Here's a very ripe expression of Roero Riserva with jammy aromas of strawberry and blueberry. The softness of the mature fruit, however, is tightly pulled back by the natural dryness and bitterness of the Nebbiolo tannins.
Here's a very successful and aromatic Pinot Grigio from cool-climate Trentino in northern Italy. A small percentage of the grapes undergo air-drying (appassimento) for extra heft and richness on the finish. Aromas include apricot, tropical fruit and a touch of white almond.
Here's a very tight, young Pinot, one you'll want to put some bottle age on. It's marked by acids and oak flavors that have not yet been integrated into the underlying fruit. Give it through 2008, by which time the smoky wood and vanilla should marry with the cherries and Dr. Pepper flavors to produce a rich, complex sipper.
Here's a very traditional expression of Chianti Classico that shows fine berry notes, cassis, currant, violets and white almond skin. It's a feminine and silky wine, with an extremely smooth and finely textured finish.
Here's a very well priced Falanghina with overt and very mature aromas of apricot, peach and sweet honey. It feels smooth and silky and ends with a blast of yellow fruit flavors.
Here's a vibrant and easy-drinking selection that's loaded with cherry and black pepper sensations. It's fresh, bright and crisp, and is perfect to pair with pasta e fagioli or white-meat dishes.
Here's a vibrant and etched Brunello riserva that opens with a dark, inky color and pretty aromas of dark fruit and plum followed by tobacco and spice. The wine leaves a large and long-lasting impression in the mouth with bright acidity and delicate nuances of crushed stone and white pepper on the close. Drink after 2018.
Here's a vibrant red that has red berry, blue flower and spice aromas, with a whiff of salinity. The juicy palate offers fleshy red cherry and ripe raspberry accented by white pepper. With fresh acidity and soft tannins, this cries out for food and would work well with pizza.
Here's a vibrant savory rosato made entirely with the native grape Negroamaro that boasts aromas and flavors of juicy sour cherry, crushed raspberry, Mediterranean herb and a saline note. A blast of orange zest and aromatic herb close the crisp refreshing finish.
Here's a vibrant white that opens with a fragrance of wild flower and tropical fruit. The light, refreshing palate offers apple, citrus and a nutty note alongside brisk acidity.
Here's a vibrant wine that opens with pretty aromas of blue flower, rose and berry. The savory palate doles out juicy red cherry, mint, thyme and clove alongside fresh acidity and supple tannins. It finishes on a succulent note. Drink through 2018.
Here's a vibrant, easygoing white wine that offers flavors of citrus, apple and a hint of bitter almond. Bright acidity gives it a crisp finish. It's straightforward but well made and refreshing.
Here's a vibrant, pink rosé from the southern Italian region of Campania. It is made with Aglianico grapes that are usually reserved for austere, important red wines. This expression, however, is light and fresh with forest berry and cranberry aromas.
Here's a vibrant, ruby-colored blend of Cab Sauvignon, Merlot and Sangiovese, in equal parts, that delivers raw spice and typical aromas of Cab along with generous tones of red cherry, cocoa butter, toasted and mineral notes. Its bright acidity and silky tannins would pair well with braised meat and roasted potatoes.
Here's a vibrantly fruity, fresh young wine. It's light in texture and silky, with crisp, lip-smacking flavors of cherries, raspberries, licorice, cola, clove and cinnamon. Delicious now.
Here's a vigorously tannic, dry and rasping red wine. It has briary, somewhat raisiny flavors of blackberries and currants. The tannins hit bigtime on the finish, making it astringent. Doesn't seem likely to age.
Here's a vineyard-designate Barolo Riserva with pristine aromas of cherry, wild berry, smoke, tar, licorice and leather. The streamlined mouthfeel is polished yet firm, and the wine offers a long fade of cherry and spice flavors.
Here's a vineyard-designate Vermentino that shows a bright bouquet of yellow flower, melon, stone fruit and citrus. There's a ripe, full quality to this fresh white.
Here's a vinous and youthful Barolo that definitely needs five-plus years of bottle aging. The aromas are fresh and piquant, including forest berry, cola, balsam and white truffle. The mouthfeel is satisfying and pleasantly intense with a long tannic fade.
Here's a vintage-driven wine that needs the right conditions to succeed, which 2006 provided with its long, cool hangtime. The fruit has ripened to perfection, offering deep flavor notes of blackberries and raspberries. But there are also exotic and delicious notes of bacon, mocha and cola with a blast of black pepper throughout. The wine is full-bodied and dense in tannins, impressive from start to finish. Great now, and should age for 4–6 years.
Here's a warm, dense expression of Falanghina with a deep golden color and aromas of peach, pear and green banana. The wine offers creamy richness and plenty of fruit-driven flavors to keep it interesting, glass after glass.
Here's a watery and thinly extracted Pinot Grigio that delivers measured aromas of citrus, honey and passion fruit. This is the kind of easygoing wine you'll want to share at park picnics.
Here's a well-balanced Vernaccia with good fruit freshness backed by a dense, creamy consistency and good crispness. It also offers mineral and herbal notes and would pair well with salmon or swordfish.
Here's a well-evolved and sophisticated expression of Corvina, Rondinella and Molinara grapes (the traditional blend of most Valpolicella wines) that opens with intense aromas of barbecue spice, dark chocolate, prune, cola and cherry liqueur.
Here's a well-focused and sharp Brut sparkler with tart citrus tones followed by white peach, dried sage and crushed white stone. It's an easy-going Prosecco Superiore with a firm, steely quality in the mouth.
Here's a well-integrated Barbera with equal measures of fruit and spice. You'll get aromas of blackberry and cherry followed by vanilla and leather. The mouthfeel is velvety and thick and is capped by a blast of cleansing acidity.
Here's a well-priced Barbaresco from a quality producer with ample oak-driven aromas of almond, spice, milk chocolate and sweet vanilla. It is a genuine and straight forward Nebbiolo with a brambly, thorny finish accented by intense power and loads of black licorice.
Here's a well-priced Chardonnay from Sicily with a light and luminous feel followed by fresh aromas of citrus, stone fruit and white mineral. Pair this crisp white wine with seafood or salads.
Here's a well-priced Chardonny from Sicily that boasts golden apple, citrus and pineapple sensations, with a hint of yellow peach. It's easy drinking, with crisp acidity that gives it a refreshing, clean finish.
Here's a well-priced Pinot Bianco would make a great aperitivo choice to pair with salmon canapés or bruschetta. The wine opens with citrus, stone fruit and shows a drying note of talc powder as well.
Here's a well-priced wine that offers drying tones of crushed stone and flint, with background notes of green apple and citrus. The wine is tonic and crisp overall.
Here's a well-proportioned Rosso that shows notes of fresh raspberry and cherry, with an easy consistency and crisp acidity. The wine's mouthfeel is lean and crisp.
Here's a well-toasted red wine from Southern Italy that sees eight months of oak for added aromas of spice and tobacco. It has a sophisticated edge and loads of fresh fruit nuances at the core.
Here's a well balanced and easy to drink value priced Sauv Blanc, offering notes of sweet grass, barely ripe peach and melon on the nose and mouth. Perfect for summer entertaining; pair with sushi or cocktail shrimp.
Here's a well structured and creamy rosé from Calabria, southern Italy, that opens with a bright pink color and enticing aromas of raspberry and cranberry jelly. Thanks to that extra density, you could pair this wine with roast chicken or pork chops.
Here's a wine made with an unusual blend of Sangiovese, Syrah, Alicante and Carignan grapes. It opens with aromas of toasted oak, espresso and charred earth. The dense, extracted palate offers dried blackberry, baked plum, tobacco and licorice alongside a backbone of firm tannins. The fruit is drying up so drink soon.
Here's a wine that begs a pairing with a truffle dish: black truffle Cornish hen or creamy risotto with white truffle flakes would do the trick. Cannubi San Lorenzo's aromas include spice, cherry, cola, white licorice, white mushroom and smoked ham. This is a beautiful wine with a firm, determined but elegant finish.
Here's a wine that delivers big, ripe fruity tones such as sticky black cherry and blackberry comfiture but that leaves just enough room for those distinctive Sardinian notes of Mediterranean herbs. Pair this wine with red meat, especially lamb, and roasts.
Here's a wine that is fine and fresh as well as structured. Apple skin and citrus juice flavors are cut through with mature toast flavors. The result is rich, its mouthfeel full and its aftertaste tight and tangy.
Here's a wine that is meandering towards maturity, its green herbal character leaning towards some steeliness, minerality and toast. It has richness, still possesses freshness, but also considerable delicacy. Screwcap.
Here's a wine that is rich and full bodied, tending toward dryness while still retaining all the ripe, spicy Pinot Gris character. It has apple, lychee and mango flavors, nicely mingling together, leaving a fresh, crisp finish.
Here's a wine that just fills the mouth with good things. This wine revels in its richness, which is balanced by fresh acidity, keeping the wine crisp.
Here's a wine that opens beautifully to all your senses. It boasts a dense, vibrant ruby color and delivers bright aromas of cherry, blackberry and bitter cranberry. In the mouth, however, this wine is softer and plusher than you'd expect. Sure, that trademark Barbera acidity is present, but its natural sharpness has been dulled.
Here's a wine that opens with aromas of tropical fruit and a hint of butterscotch. The one dimensional palate offers restrained peach, citrus and apple, along with a drying note of bitter almond on the finish.
Here's a wine that seems to have experienced a bit of a transformation in past vintages. The 2008 expression is lighter and crisper than in the past, but the price tag has also been lowered considerably. Begali is a consistent, quality-minded producer and this wine would pair with all kinds of casual home-cooked meals.
Here's a wine that shows careful craftsmanship in both the vineyard and the winery. Silvio Grasso's Barolo Bricco Luciani is a bold and expertly extracted wine with heft and determination that is in no way overdone. You'll identify aromas of spice, smoke, cinnamon and clove lavished over a bright core of blackberry and plum. The wine also offers interesting earthy tones, with smoked or cured meat nuances.
Here's a wine that shows the aging potential of Nebbiolo. This Barolo offers layers of dried currant, cassis, licorice, natural rubber, white spirit and a dusty, black mineral element. It's a very linear and sharply focused wine that flaunts its power and persistency. A crisp, firm finish suggests the wine will continue to age.
Here's a wine that sneaks up on you, offering aromas of baked earth, leather, dried berry and a whiff of black olive that slowly emerge after a few minutes in the glass. On the palate, notes of licorice and cooking spice notes accent a core of mature black cherry alongside polished tannins.
Here's a wine that straddles the border between ripeness and unripeness. Very dry and high in acids, its cherry and root beer flavors have an edge of lightly-sugared green mint tea. Doesn't seem like an ager, but it's a clean, interesting Pinot Noir to have with a good steak.
Here's a wine that will surprise you. It has real richness and varietal flavor, and is dry and balanced, with the weight you want in a nice Cabernet. Might even get a little better in another year or two.
Here's a wine that, while expressing the structure of the vintage, brings warmth and a rich blackberry flavor as well. It has a fine texture and a firm, upright feel. Ready for drinking in a year.
Here's a wine with a limited repertoire, but the one tune it's beating is a good one: pineapple on the nose, pineapple in the mouth and pineapple on the short finish. Intensity and length are in short supply but this is a fine, refreshing choice for unthinking summer sipping. Drink now.
Here's a wine with great bones: nicely structured with firm tannins and good supportive acidity. It's not light and flabby, but it is very drinkable. Flavors? Think of cola laced with black-cherry juice with a dash of Worcestershire. It's very dry, and the long finish turns spicy.
Here's a wine you can serve your guests at a big party and not have to worry about price. It's dry and fruity enough to work with anything calling for a robust red wine.
Here's a winning combination of succulent, ripe and tangy cherries, hints of cinnamon and nutmeg, and a lingering lick of caramel. It's 100% estate-grown, fermented with native yeast and aged 10 months in 28% new French oak.
Here's a wonderful rosé wine from (made with Nerello Mascalese grapes) that opens with a dusty pink color and fragrant tones of berry fruit and crushed stone. The wine has the density and staying power to pair with pork or veal.
Here's a wonderfully fresh and tangy Chianti Classico (Sangiovese with a tiny element of Canaiolo) that opens with a bright, ruby appearance and tangy notes of wild berry, white almond and blue violet. The mouthfeel is fresh and focused.
Here's a wood-aged wine, with peach and pineapple flavors and a rich, round mouthfeel. It has a lighter side, with ample, crisp acidity and the poise of the white wines of 2012. You could drink it now, but better to wait until 2014.
Here's a young Aglianico that opens with aromas of blue flower, earth, plum and spice. The simple but savory palate delivers ripe blackberry, raspberry and black licorice alongside firm tannins.
Here's a young Nebbiolo that boasts floral and berry aromas. The palate delivers ripe strawberry and raspberry with a hint of orange peel. Bright and delicious. Saranty Imports, Pleasure Elite.
Here's a young Pinot Noir that may warrant some time in the cellar. It's fairly tannic and also dry, with vibrant acidity, and the cherry and currant flavors have a syrupy, candied edge that may age quite well. Try mid-2009, if not later.
Here's a young Sangiovese with aromas of black fruit, espresso, leather and black pepper. The palate is straightforward and fresh, boasting ripe black cherry accented with white pepper and clove alongside bracing tannins.
Here's a young, bracing Barbaresco that opens with scents of perfumed berry, rose, iris and a whiff of vanilla. The youthfully austere palate delivers ripe black cherry, raspberry, sage and a note of white pepper while bracing tannins give it structure. Drink 2018–2024.
Here's a young, dry, acidic Pinot Noir that clearly wants some time in the cellar. It has a beautifully silky texture, and is made in a light, elegant style, with very complex flavors. Waves of sour red cherry candy and cola flavors wash over the palate, accented with orange zest, cinnamon, Asian spices, anise and sandalwood. Better after 2011 and should develop for 3–5 years after that.
Here's a young, fruity and easygoing expression of Syrah with aromas of crushed blueberries and chalky mineral nuances. The wine has good density and berry flavors, making for an approachable and correct companion to stay-home dinners.
Here's a young, hedonistic Pinot that captures the essence of RRV from a perfect vintage. Although it's ripely forward in cherry, pomegranate, Dr. Pepper, red licorice and cinnamon spice flavors, it shows a structural sophistication that elevates the score. Beautiful now, and should improve over the next 6 years.
Here's a young, lusty, grapey Zinfandel that really gets the tastebuds watering. Crisp acidity stimulates the palate, while rich, dry flavors reward it with an array of briary blackberries, cherries, chocolate, tobacco and spices. Textbook Dry Creek Zinfandel.
Here's a young, strong, vigorous wine that needs cellar time. It's absolutely dry, and hits the palate with numbing tannins. But the blackberry, cassis and cedar flavors are intense and concentrated. Earns its high score by the wonderful combination of elegance and potency. Hold until after 2015.
Here's a young, vital, impressive 100% Cabernet. It's dry, full-bodied and rich in classic flavors of blackberries, black currants, graphite and minerals, wrapped into silky tannins. Superb oak integration lends notes of vanilla and sandalwood. Just gorgeous in the mouth, filled with class and elegance. Now–2014, at least.
Here's a youthful and fresh Bolgheri blend of Cabernet Sauvignon, Syrah and Cabernet Franc that opens with vinous or foxy notes of crushed grapes, blueberry and dark cherry. The wine offers a dark ruby color and rich concentration followed by a soft, plush mouthfeel.
Here's a youthful Brunello with thick layers of blueberry fruit and sweet flavors of raw cookie dough. The wine is dark and impenetrable in appearance and offers a plush, chewy texture.
Here's a youthful expression of Sangiovese Grosso in which the grape's trademark acidity and fruity brightness shine through. Cherry, white almond, dried raspberry and rum cake notes present a soft, chewy feel in the mouth, although the overall structure is solid.
Here's a youthful nine-year-old that offers intense aromas of crushed blue flower, leather, tobacco leaf and baked plum. The savory palate delivers crushed dried black cherry, prune, vanilla and nutmeg framed in velvety tannins. Drink through 2020.
Here's a youthful Pinot Noir that tastes like it's still in the barrel. It's a bit heavy and very fruity, offering scads of red and black currants, cola, mocha, cedar and spice flavors. Could develop silkiness and complexity in the bottle after 2009.
Here's a zesty wine with attractive aromas of freshly picked roses, lychee and mineral. The palate offers juicy yellow grapefruit accented by spicy notes of white pepper and clove that add depth.
Here's an 100% unoaked Chard that offers ripe tropical notes of mango and pineapple alongside flavors of rich red apple and canteloupe in the round mouth. Softly prickling acidity leads nicely into the fruity finish.
Here's an absolutely terrific, but informal sparkling rosé from southern Italy (made with Negroamaro grapes). Sweet berry, chopped mint and peach come to the fore and the wine is soft and slightly sweet. It's easy, fresh and would make a great cocktail choice.
Here's an Aglianico from Campania with bright cherry flavors, almond nut nuances and lasting shadings of mineral and earth. It offers bright fruit in the mouth and a crisp but firm close.
Here's an Amarone with raw notes of cherry and root beer backed by mesquite smoke, spice, leather and cigar box. It's a very sweet, succulent wine with soft tannins and a long, chewy finish.
Here's an archetypical Cabernet Franc nose: green vegetables, cigar, tobacco and tomato skin. Raw tomato notes come through on the silky palate while a bit of rhubarb marks the medium finish. Drink up.
Here's an austere Amarone with overripe notes of fruit preserve, blackberry jelly, moist tobacco, leather, spice and root beer. The wine backs dense concentration with amazing intensity of aromas. It's sweet and sour at the same time with firm tannins.
Here's an austere and sophisticated wine with dark notes of carob, exotic spice, cardamom pod, mesquite smoke and blackberry. The wine is soft, plush and chewy with firm tannins (that could use more time to soften) and a playful touch of acidity on the close.
Here's an austere, sophisticated wine, with a pretty garnet color and finely polished aromas of cassis, wild berry, cola, wet river stone, barbecue smoke and bresaola. There's good complexity and integration and this Brunello delivers satisfying freshness and balanced acidity.
Here's an average-quality Merlot. It's properly dry and firmed up with rich tannins. Yet it's a bit soft, with herbs and oak framing modest cherry and currant flavors.
Here's an earthy expression of Nebbiolo that opens with aromas of game, rose water liqueur, underbrush and a vegetal note. The solid palate shows a rustic charm, offering dried black cherry, raspberry, clove, leather and a hint of cured meat.
Here's an earthy expression of Sangiovese that opens with aromas of truffle, forest floor, ripe plum and a whiff of barnyard. The rustic appeal carries over to the palate, which offers ripe blackberry, ground pepper, bitter sage and a gamey note. Assertive tannins provide backup but leave an astringent finish.
Here's an earthy red that opens with aromas suggesting smoke, tilled soil and leather. The solid, straightforward palate offers mature plum and a hint of almond alongside rather grainy, astringent tannins. Drink through 2017.
Here's an earthy wine that opens with aromas of leafy underbrush, porcini mushroom, game, mature black plum and dark berry. The palate delivers juicy dark berry, toast and allspice alongside assertive, drying tannins and a hint of licorice.
Here's an earthy wine that opens with aromas of scorched earth, leather, truffle, raspberry compote and a note of cured meat. The chewy palate offers mature Morello cherry, grilled herb, coffee, clove and anise while firm, ripe tannins provide the framework. A tobacco note closes the finish. Drink 2018–2028.
Here's an earthy, dark red with soft tannins that's perfectly approachable now. Menthol, blackberries, cassis and leathery spice fill the nose and mouth, with moderate weight and a medium finish. A nice choice for grilled or herb-crusted lamb chops.
Here's an earthy, savory expression of Barolo from the prized La Serra cru that truly shows Nebbiolo typicity. You'll recognize aromas of iron and mineral backed by cola, white mushroom, tar and cassis fruit. That earthy personality is followed by drying, dusty tannins and the wine is exceptionally long on the finish.
Here's an easy-drinking (and well-priced) Pinot Grigio with little extraction and simple aromas of citrus and white peach. The wine is watery and thin in the mouth but it does offer that trademark touch of acidity on the close.
Here's an easy-drinking blend of Cabernet and Corvina (one of the grapes used in the production of Amarone) that would cheerfully supplement a softball game in the park or frisbee tournament. It's totally unassuming and fresh with sour cherry on the close.
Here's an easy-drinking dessert wine, bright and crisp in acidity, with orange, lemon, lime, vanilla, honey and buttered toast flavors. Scores high on the Wow! factor that makes it so tasty.
Here's an easy-drinking expression of Nebbiolo that sees 12 months of wood aging in large oak casks for extra spice and tobacco on the finish. Otherwise, the freshness of the fruit is what you taste here backed by bright acidity and firm tannins.
Here's an easy-drinking Soave Classico that opens with fresh fruit, citrus and a dusty touch of mineral at the back. Crisp and bright, it would pair with light summer meals.
Here's an easy-drinking, inexpensive rosé that's perfect for summer occasions. Made from an unusual blend of Sangiovese, Zinfandel, Carignan and Grenache, it's dryish, crisp and clean, with berry and spice flavors.
Here's an easy-going Merlot from Lazio in Central Italy that doles out pretty aromas of cherry, prune and black plum. The wine is smooth and one-dimensional on the finish. Try it with pasta or pizza.
Here's an easy-going Nerello Mascalese-based rosé from Mt. Etna that offers piquant aromas of chopped mint, forest berry, gooseberry and cassis. The wine would pair well on informal occasions around a heaping bowl of fish soup.
Here's an easy-going Salice Salentino (90% Negroamaro and 10% Malvasia Nera) with spice, cherry and cola notes that are weaved nicely together. There's harmony and elegance here and the wine leaves a spicy imprint on the close.
Here's an easy and affordable Ripasso that makes an excellent choice for informal, home-cooked meals. Pasta, risotto or fried pork chops would work well against the wine's fresh acidity, medium build and bright fruit flavors.
Here's an easy and bright Friulano from northeast Italy that offers compelling aromas of stone fruit, melon, almond paste and citrus. Pair this wine with fish tacos or spicy shrimp cocktail.
Here's an easy and bright Montepulciano with sharp aromas of white cherry, forest floor and crushed mineral. It would wash down with a heaping plate of pasta.
Here's an easy and fresh Prosecco that would wash down with appetizers or light chicken salad. The bright sparkler delivers aromas of citrus, pear and white flower, followed by firm, steely perlage.
Here's an easy and fresh red wine from central Tuscany that would stand up to ossobuco or risotto with wild mushrooms. The wine shows simple aromas of cherry and blueberry.
Here's an easy and fresh white wine to drink with bruschetta or informal finger foods. The wine is crisp and light with endnotes of white peach, citrus and pear.
Here's an easy and openly friendly Dolcetto di Dogliani with simple fruit aromas of blueberry and forest fruit. In the mouth, however, the wine is far more expressive thanks to its spicy tones of freshly ground black pepper and Indian spice.
Here's an easy blend of Cabernet Sauvignon and Shiraz from Sicily with sweet, jammy fruit and a smooth approach on the palate. The wine is redolent of white peppercorn, blackberry and clove.
Here's an easy blend of Vermentino and Viognier with mature notes of melon, stone fruit and toasted nut backed by cooling acidity and spicy notes that smooth over the wine's streamlined mouthfeel.
Here's an easy but powerful Grigio with aromas of cut grass and exotic fruit. The wine has good structure and weight suggesting a pairing with fish, risotto or a Greek salad.
Here's an easy Cabernet Franc/Cabernet Sauvignon with light concentration and lean consistency. This organic wine offers fresh aromas of black fruit and exotic spice and tastes tonic and acidic on the palate. Pair it with creamy pasta dishes.
Here's an easy drinking wine that opens with aromas of tilled soil and ripe, dark fruit. The palate offers blackberry and plum flavors, with a hint of spice and round, soft tannins.
Here's an easy expression of Insolia that opens with citrus, kiwi and almond paste aromas. The wine is a perfect choice for appetizers of toasted tomato bruschetta and chopped basil.
Here's an easy Grechetto from central Italy that offers sun-denched aromas of apricot, honeysuckle, white mineral and a touch of tangy, sweet spice. This native Italian grape pairs beautifully with white meat, fish or salad.
Here's an easy Italian wine (made with the native Corvina grape) that occupies a space somewhere between red wine and rosé. You could easily serve Re Midas chilled and pair it with hamburger or pizza.
Here's an easy Negroamaro with fresh fruit tones of cherry, blueberry, bramble and almond. The wine is simple but genuine and would make a great companion to pasta and pizza: it embraces a clean, no-fuss approach overall.
Here's an easy Sangiovese-based wine (with a small percent of Petit Verdot for extra darkness and color) that would pair wonderfully with stay-home pizza or pasta. The wine offers bright berry nuances of cherry and raspberry and a touch of distant spice and smoke on the fade.
Here's an easy value wine from the eastern flank of the Italian peninsula that offers nice crispness and easy aromas of cassis and currant berry.
Here's an easy white from Tuscany with a slight hint of copper in its color and tones of apple, caramel, pine nut, resin and peppermint power. The blend contains Pinot Grigio and Gewürztraminer and the result is a warm-climate wine with fresh spice on the finish.
Here's an easy wine that opens with bright berry aromas of raspberry and blueberry backed by slight tones of almond nut and cola. Pair it with cheesy pasta or pizza.
Here's an easy, bright and lively Valpolicella that would make a great companion to bean soup with heaps of grated Parmigiano cheese on top. It's a crisp, fresh wine with an informal but inviting personality.
Here's an easy, fresh Valpolicella that opens with cherry, raspberry, dried herbs and a touch of sweet dill. The mouthfeel is clean and lean: You could envisage a successful pairing with chicken, pasta or veal.
Here's an easy, informal Chardonnay that would pair with appetizers or Thai vegetable spring rolls. The wine is redolent of dried grass, citrus and Golden Delicious apple.
Here's an easy, no-fuss Moscato with a bright, crystalline appearance and fresh aromas of spring flower, peach and honey baked almond. The wine presents a full, creamy finish with mild foaming and effervescence.
Here's an easy, no-fuss white wine from central Italy (made with native Passerina grapes) that offers subtle aromas of peach and citrus over a bright, zesty mouthfeel. Pair this wine with fried vegetable tempura.
Here's an easy, no-fuss white wine to pair with rice salad or grilled vegetables. Citrus, almond blossom and stone fruit are capped by a slightly sweet feel in the mouth.
Here's an easy, racy and fun bottle of red wine to pack away in a picnic basket or to enjoy with friends at an outdoor barbecue. This is Sangiovese from southern Italy, showing ripe notes of cherry and raspberry, backed by a touch of sweet almond.
Here's an easy, slightly sweet Pinot Grigio from Terre di Chieti that boasts the mature fruit fragrances of the southern Italian sunshine. You'll get aromas of almond nut, cantaloupe melon and honeysuckle followed by a rich, dense mouthfeel.
Here's an easy, soft Pinot, a real crowd pleaser. It's rich and forward in raspberries, cherries, spices, cola and sandalwood. So easy to like now for its fresh, fruity appeal.
Here's an easy, straightforward dessert wine from Montalcino, Tuscany that shows bright aromas of stone fruit, honey and white almond. The wine is silky smooth and nicely sweet on the close without being too heavy or cloying.
Here's an easy, well-valued red blend of Refosco, Raboso and other indigenous grapes from the Verona area with an approachable, no-fuss disposition and aromas of blueberry, forest floor and lingering sweet spice. It has plush berry flavors and a gritty, raw texture.
Here's an easygoing (and well-priced) Nero d'Avola with fresh tones of cherry, blueberry and white almond. It's a compact and simple wine that would pair well with informal stay-home meals.
Here's an easygoing blend of 70% Sangiovese and 30% Merlot that offers blue flowers and red berry aromas that carry over to the palate along with a hint of white pepper. Supple tannins support the bright, juicy flavors. Drink through 2016.
Here's an easygoing blend of Sangiovese, 18% Merlot and 2% Malvasia Nera that opens with aromas of wild berry, violet and a whiff of baking spice. The fresh palate offers crushed wild cherry, raspberry, white pepper and a sprinkle of cinnamon alongside sleek tannins.
Here's an easygoing Pinot Grigio that does a good job at keeping your palate refreshed. The structure is thin and watery and the wine offers aromas of peach, pear and white flower. But the acidity is there and that's what you need for salads and appetizers. Good price tag too.
Here's an easygoing Pinot Grigio with attractive tones of lemon zest, white flower and crushed stone. The wine is lean and mild in the mouth with enough zest and natural acidity to pair with fried sardines.
Here's an easygoing red blend made with grapes that are native to Tuscany. The biggest component is Sangiovese and indeed you can taste flavors of wild berry, cherry, wet earth, violet and white mushroom. The mouthfeel is cool, crisp and informal.
Here's an easygoing red that opens with aromas of dark-skinned berry and baking spice. The soft, round palate yields juicy black cherry, ground black pepper and freshness. It's made to be drunk young so enjoy soon.
Here's an easygoing red that opens with aromas of rose water, wild berry and aromatic herb. Made entirely with Sangiovese, the palate offers ripe dark cherry, raspberry and savory herb, while live acidity and polished tannins provide support.
Here's an easygoing red wine from Puglia with sharp tones of forest berry and bramble backed by red apple, raisins and a touch of cinnamon. The wine is nervous and slightly bitter in the mouth with flavors that recall sour cherries.
Here's an easygoing rosato that offers aromas of red berry and a hint of Mediterranean herb that carry over to the simple palate. A touch of white pepper marks the finish.
Here's an edgy wine, a walk on the wild side. Explosive aromas of blueberries, crushed white pepper, earth and smoke lead to slightly sweet wild-berry flavors, packaged in very silky tannins, although the acids are fine. It's a big wine, making up in chutzpah what it lacks in finesse.
Here's an elaborate expression of Grillo that shows more density and richness than you normally see with this Sicilian native white grape. The wine offers peach, apricot and almond flavors.
Here's an elegant and clean blend of Merlot (50%), Cabernet Sauvignon and Cabernet Franc from coastal Tuscany that offers intensity and well-measured aromas of ripe cherry, espresso bean and tobacco. The wine is plush and soft, with plump berry notes on the finish.
Here's an elegant and fine Barbaresco with pretty aromas of licorice, wild berry, cassis, dried ginger and tar. Its bouquet is composed of many small aromatic elements that are harmonious and intense.
Here's an elegant and fine Barbaresco with silky tannins and drying touches of talc powder and exotic spice. An austere quality shows on the nose, with smoked bacon, tobacco and black currant aromas. It displays beautiful intensity as well.
Here's an elegant and powerful wine from the deep south of Italy that cries out for a pairing with succulent steak or an aged cheese such as pecorino. Despite its blunt power and firm tannins, the wine delivers pretty complexity in the form of black currant, prune, slate and tobacco aromas.
Here's an elegant and rich 50-50 blend of Cabernet Sauvignon and Merlot from a boutique Bolgheri producer (with a small case production) that delivers mature fruit, spice, hazelnut and chocolate. It shows sun-ripened aromas that would pair well with grilled lamb chops.
Here's an elegant expression of Cabernet Sauvignon with smooth aromas of wild berries and cherry that are seamlessly integrated with light shadings of spice and toast. The wine is crisp and generous on the palate and delivers a smooth, but determined texture.
Here's an elegant Pinot for drinking now. It's light and silky and dry in the mouth, with spicy flavors of cherry pie, rum punch and cola.
Here's an elegant Pinot Noir that restaurateurs should buy for its food companionability. The mouthfeel has a lighter style than some Pinots. But it's packed with flavor, and is bone dry and crisp, making it ideal for steaks and chops or even Asian fusion. The flavors suggest cherries, black raspberries, root beer, tangerine zest, cloves, pepper and cinnamon.
Here's an elegant selection that shows ample structure and balance. It has a lovely bouquet of wisteria, iris, blackberry, nutmeg and vanilla. The palate is still a bit shy but shows ripe plum, black cherry, carob, licorice and well-integrated oak notes. Give this another year to unwind.
Here's an elegant sparkler that comes together as a whole thanks to its layers of white fruit, fresh melon and chalky mineral tones. The wine has an interesting mineral-driven personality and a sweet citrus close with notes of pink grapefruit on the finale.
Here's an elegant, crisp Chardonnay marked by the smoke and wood tannins of oak. The underlying wine has flavors of green apples and nectarines. It's bone dry and sleek, a wine made to accompany food, not overwhelm it.
Here's an elegant, drying Prosecco Brut (with 10% Bianchetta and 5% Verdiso) that delivers pretty mineral linearity backed by a beautiful embroidery of flowers and yellow fruit. The wine is clean and crisp with zesty lemon on the close.
Here's an elegant, full-bodied Cabernet packed with power and grace. It feels lush and classy in the mouth, a dry, softly tannic wine with rich flavors of blackberries, black currants and cedar. Drinks well now and should age well for 6–8 more years.
Here's an enjoyable Soave from one of the Veneto's most renowned Amarone producers. It shows a pretty fragrance of white spring flowers and melon while the palate boasts juicy cantaloup and pear. It finishes fresh and crisp.
Here's an enjoyable straightforward white that offers aromas and flavors of ripe apple, peach and a hint of nectarine zest. A white almond note closes the finish.
Here's an enjoyable white that has light aromas of orchard fruit and citrus. The ripe palate reflects the nose, doling out yellow apple and tangerine alongside a note of bitter almond.
Here's an enticing Vino Nobile offering aromas of underbrush, tobacco leaf, ripe cherry and spice. The palate delivers succulent black cherry, plum, cinnamon and nutmeg along with velvety tannins. Although it shows the warmth of the vintage, it still retains elegance and class. Delicatio Wines, Golden Vines.
Here's an everyday Merlot for easy drinking with beef, pork and chicken dishes. It's soft, dry and tannic, with modest cherry and herb flavors.
Here's an everyday Merlot whose most attractive feature is its fresh, keen fruit. The blackberries and cherries are wrapped into firm tannins, but the wine isn't an ager, so drink it now with rich, fatty meats and cheeses.
Here's an everyday Pinot Noir to drink now with steaks, chops, grilled salmon or tuna. It's silky and dry, with brisk acidity framing raspberry, cherry, cola and oak flavors.
Here's an everyday wine to drink with burgers and such. Tastes like an inexpensive wine served in a fast-food restaurant.
Here's an everyday, country-style Chardonnay with good enough flavors of tropical fruits and smoky vanilla oak, and a nicely creamy texture, to satisfy.
Here's an evolved and sophisticated Barolo Riserva with savory aromas of crushed black pepper, balsam, humus, old spice, licorice and root beer. The wine is drying and streamlined in the mouth, and the long finish is accented by lively fruit flavors.
Here's an evolved and sophisticated oak-aged white wine from Italy's Lake Garda that shows its six years in the bottle nicely. The wine is thick and dense with aromas of honey, nut and butter. Drink now.
Here's an exceedingly friendly and approachable Barbera d'Asti Superiore with compact and clean aromas of mineral, tart fruit, hazelnuts and wild mushroom. The mouthfeel is fresh and there's a touch of sweetness here that offsets the sharpness of the natural acidity.
Here's an excellent example of a dry Zinfandel that doesn't need to drink like a Port in terms of its balance. The aromas are subtle, suggesting blackberries, but the flavors go deep into more blackberries, ripe red cherries and Santa Rosa plums accented with just a dash of cinnamon-like oak. This is full-bodied yet deceptively smooth and elegant in texture.
Here's an excellent measuring stick with which to gauge some of the world's best Nebbiolo-based wines. This bright Barolo from the Sarmassa cru delivers textbook aromatic nuances of small berry, cinnamon, dried currants, licorice and balsam freshness. Tight tannins and a fine texture will enable longevity. Cellar this wine ten years or more.
Here's an excellent value from Central Italy. This plush and rich Montepulciano shows soft fruit and cherry surrounded by very spicy and savory notes of nutmeg, cardomam and turmeric. It would pair nicely with meat sauce, ground beef or meatloaf.
Here's an expression of Nebbiolo from the celebrated Bussia cru that opens with juicy fruit tones of cherry and blackberry backed by charred notes of campfire, cured beef, cigar box, leather and crushed granite. The tannins here boast a very polished, almost squeaky quality. Hold for five more years at least.
Here's an extraordinarily rich, flavorful red wine and here's how you should use it. Take a slab of beef, give it a super spice rub, then grill it, maybe with some veggies, and enjoy. Nothing complicated here, just loads of fresh fruits, currants and spices, wrapped into sturdy tannins.
Here's an extremely floral and perfumed Amarone that is redolent of church incense and scented candle. You'll also get notes of pressed violets and spicy Indian curry on the thick, meaty finish.
Here's an extremely simple sparkler with a shy nose and flavors suggesting acacia, apple and a hint of green melon. Brisk acidity provides the backdrop.
Here's an extremely simple, slightly sweet sparkler that offers suggestions of white peach, pear and a candied note. Fresh acidity gives the finish a slight boost.
Here's an exuberant, country-style Zin that's easy to drink with barbecue. It's enormously fruity in blackberries, currants, mulberries and cinnamon-spicy mocha, with firm tannins that need rich meats to unlock. Drink soon.
Here's an herbal, floral Chardonnay from Northern Italy with a fresh, garden green intensity rounded off by soft notes of exotic fruit, citrus and peach blossom. The mouthfeel is lean and thin and the wine offers spicy freshness on the close.
Here's an important new Cabernet that instantly takes its place in the increasingly crowded Napa pantheon. It's extraordinarily rich in black currants, chocolate, anise, pepper and cedar flavors that are wrapped into perfectly ripened tannins. Feels lush, plush and smooth in the mouth, and should age effortlessly for a decade or more.
Here's an impressive new name in Barolo. Mauro Molino first bottled in 1985 and has shown consistent results that seem to have hit a high point this vintage. Fruit is harvested from the Vigna Conca cru, resulting in elegant and refined pulses of wild berries, cola and white almond. The wine is delicate and feminine, but delivers a blast of power and persistency on the close.
Here's an impressive newcomer to the Montecucco (coastal Tuscany) wine scene. Thanks to abundant sunshine and fertile soils, this Sangiovese is thickly structured and enhanced by mature berry aromas and a playful touch of sour cherry.
Here's an impressive wine that is so ripe and with great structure. It is a major wine with a dark complex texture and the finest acidity. The wine is very complete, all the elements in place from the black fruits to the tannins to the hints of wood aging. Now at the top of the tree in Saint-Emilion's classification, the wine will take years to mature. Drink from 2027.
Here's an informal expression of Nebbiolo from young vines with tight aromas of pressed blue flowers, licorice, dried currants and cherry cola. The wine shows both a healthy acidic and tannic component and could pair with braised pork or lamb.
Here's an informal off-dry sparkler offering suggestions of apple and pear. It's fresh and simple, with crisp acidity.
Here's an informal sparkler made with the Aglianico grape. The simple, fresh palate offers crunchy cherry, strawberry and pink grapefruit alongside bright acidity and vigorous, aggressive bubbles.
Here's an informal, easygoing white that offers sensations of banana, peach and pear. It's simple and refreshing, with brisk acidity.
Here's an inky black and densely concentrated Cabernet Sauvignon that would pair with grilled sausage or barbecued steak. The wine is soft, round and slightly sweet on the finish.
Here's an inky dark wine, with aromas of plum, leather and forest floor. The palate offers ripe black-fruit flavors, richened further by oak, chocolate, vanilla and café au lait sensations. It closes with drying wood tannins.
Here's an inky, densely concentrated blend of Sangiovese, Merlot and Cabernet with intense aromas of chocolate, coffee, ripe berry, plum and spice. The wine is rich, well textured and offers enormous length on the close. Those bright cherry flavors leave a rich and long impression.
Here's an inky, garnet-colored Brunello that opens with lavish aromas of mature berry, moist earth, dried rose and cured meat. In fact, that distinctive note of bresaola or smoked ham is one of its most interesting qualities. The mouthfeel is thick and penetrating and the tannins are dense but smooth.
Here's an innovative approach to a super Tuscan. Instead of using international grapes, Otto Rintocchi is a motley blend of indigenous varieties (Sangiovese, Foglia Tonda, Barsaglina and Colorino). It shows dark, meaty aromas of bresaola, Indian spice and dark fruit.
Here's an intense and brooding Shiraz with fantastic depth and character. Aromas of whole bacon slab, kirsch, black berry and cigar tobacco prime the palate for the full flavor experience. The creamy mouthfeel is loaded with black fruit flavors integrated with sweet woody spice throughout. The finish is long and the impression strong. Pair with an equally flavorful dish to avoid the wine being overwhelming.
Here's an intense, nervy young Cab that impresses for its powerful oak and cassis flavors. It's a little sharp now, with an acidic jamminess and tea-like tannic structure that suggests moderate aging capability. Stash it until 2008, then open for a couple of years.
Here's an intense, slightly oxidized, 80-20 blend of Riesling and Chard that is redolent of apple, pear, pine nut, resin and maple syrup. The wine has loads of personality and complexity and is very unique in a non-commercial way. The word Holbar refers to the acacia wood casks used to age the wine.
Here's an intensely aromatic Barbera d'Asti Superiore with a simple, genuine approach and a fresh delivery of wild berry nuances. The wine is clean and compact in the mouth with a bright, fresh and slightly bitter finish.
Here's an interesting Amarone that shows intense black pepper aromas, along with ripe plum and raisin notes. The palate delivers blackberry, plum, toast, coffee and chocolate notes. The oak is well integrated and the tannins are chewy, but this could use a bit more freshness.
Here's an interesting blend of Chardonnay and Sauvignon from Tuscany that delivers warm tones of ripe peach, rosewater and cantaloupe melon. The Sauvignon element adds crispness and the Chardonnay creates a solid, creamy framework.
Here's an interesting blend of Corvina, Cabernet Sauvignon and Rondinella that reflects the aromas and power of each grape variety. The wine offers mature notes of cherry, clove, blackberry and cola: It tastes slightly sweet and very succulent.
Here's an interesting Brunello that recalls moist notes of forest floor and white mushroom, backed by cherry and wild berry. The wine opens with dense concentration and a dark ruby color. It ends with a long, polished feel.
Here's an interesting Cape Blend with 56% Cabernet Sauvignon, 30% Pinotage and 14% Petit Verdot that's different yet straightforward and approachable. Kirsch, black plum guts, rubber and vanilla start off on the nose, while the finish provides interesting hints of smoked cured meat and tobacco. Medium weight with soft tannins, this is a good partner for gamy dishes.
Here's an interesting red that's like a ripe, velvety-textured Merlot. Concentrated fruit aromas of fleshy black plum and cherry are accented by notes of fresh savory herbs. The mouth is full and structured with medium tannins and a pepper-infused jam flavor lingering on the close.
Here's an interesting rosé fans of obscure winegrapes will love. It's 90% Tibouren, an old variety indigenous to Provence that's known for its finesse but also for its difficulty in the vineyard. This wine also stays an entire year in tank resting on its lees, so it's not a fruit-forward rosé at all. Hints of apricot and peach are subtle, with the emphasis being on the wines crisp acids and dry finish.
Here's an interesting Sicilian expression of the French grape Tannat with black, inky aromas of soda, balsam, spice, mesquite and smoked ham. The wine closes with bright acidity and mouth-puckering astringency.
Here's an interesting sparkler made with the relatively unknown Torbiana grape (from northern Italy) with a mature golden color and smoky notes of peach, pineapple and toasted bread. It's very drinkable with balanced creaminess and freshness.
Here's an interesting, single-vineyard, Dundee Hills wine at a price usually reserved for blended Willamette Valley cuvées. Slightly murky and funky, it's the sort of wine you might stumble upon in some cob-webbed, Old World cellar. The primary raspberry and rhubarb tones have a peppery, lightly bitter quality about them.
Here's an intriguing wine with many interesting contrasts: It offers mineral dryness on the nose and sweet fruit in the mouth; and a lean tonic feel against opulent texture. This organic sparkler has a fine, chiseled quality and a pretty ensemble of flavors.
Here's an inviting Chianti Classico riserva, with an enticing fragrance of violet, rose and berry with whiffs of spice. The palate delivers a core of ripe wild cherry layered with white pepper, cinnamon and pipe tobacco. It has elegant tannins and while it's drinking nicely now, hold another few years for more complexity.
Here's an inviting Pinot Grigio that has a lovely fragrance of white peach and flowers. The palate delivers green apple along with crisp acidity that leaves a clean finish. Pair this with pastas or pizza.
Here's an Italian-styled Pinot Grigio, with a gently nutty nose and earthy low notes. It's faintly oily in the mouth but finishes crisp and light, with a pretty lemon zest accent. Drink up.
Here's an Italian sparkling rosé with a peachy-pink color and a wide aromatic offering that includes hints of clove, peach, melon and toasted nut. The wine is smooth and slightly soft although those piquant bubbles give it a sharper edge.
Here's an oak-aged Pinot Bianco from Tuscany that exudes power and warmth. The aromas are intense and mature and revolve around peach, melon and almond nut. The wine tastes dense in the mouth and would pair well with roasted chicken or creamy mushrooms.
Here's an oak-driven Brunello that needs time to evolve—give it five years or more. Glimmers of bright fruit emerge despite the presence of toasted almond, cedar wood and vanilla extract. The wine is concentrated with soft tannins and a lovely rich feel in the mouth.
Here's an oaky, ripe Chardonnay. It has pleasant pineapple, peach and lemon flavors and crisp acidity, and while it's not especially complex, it's a nice Chard for drinking now.
Here's an off-dry wine that straddles the border of overt sweetness. It has candied flavors of pineapples, crème brûlée and vanilla cream. Crisp acidity keeps it clean and brisk.
Here's an opulent Chardonnay from the far north of Italy that opens with a thick, creamy bouquet of caramel, apricot and honey. Dry mineral notes and crisp acidity balance out those ripe fruit flavors.
Here's an organic Prosecco with a wide variety of adjectives that can be attributed to its aromas: peach, lemon blossom, white peppercorn and talc powder. It boasts good personality and freshness on the close.
Here's an organic Vin Santo from the heart of Chianti Classico that boasts beautiful harmony and creaminess with generous aromas of molasses, chestnut honey, dried apple and maple syrup. It is a modern, rich and opulent dessert or meditation wine with extraordinary intensity and a very high pleasure factor.
Here's an organically farmed Italian Pinot Grigio that opens with light nuances of lemon and peach that are smooth and well integrated. Crisp acidity makes this wine perfect for easy vegetable dishes or seafood appetizers.
Here's an organically grown Prosecco with citrusy notes of lime and grapefruit backed by white mineral and orange blossom. The wine is firm and slightly sweet on the finish and offers an easy, no-fuss experience overall.
Here's an outstanding Chianti Classico made from 80% Sangiovese, 10% Pugnitello and 10% Colorino that opens with earthy aromas of underbrush, leather, violet, dark spices and red berries. The structured palate delivers rich black cherry, black pepper, clove and balsamic herbs alongside bracing yet refined tannins. It still shows some youthful aggression, so give it time to soften and develop complexity. Drink 2015–2025.
Here's an unexpected surprise from Southern Italy available at an excellent price. This is a deeply concentrated and succulent wine that delivers deep notes of milk chocolate, spice, mature berry and blackberry preserves. The wine is noticeably sweet and ends with a blast of jammy fruit.
Here's an unoaked wine that will be great as a cocktail sipper, or with a wide range of foods, from veggies with a garlicky dip to roasted chicken or broiled halibut. It's bone dry and very crisp in acidity, with interesting flavors of citrus fruits, figs, green melons, wildflowers, vanilla and dusty spices.
Here's an unusual Pinot Bianco with a layered nose that includes tones of dried hay, stone fruit, peppermint and natural rubber. The mouthfeel is easy and informal but there is enough texture here to pair with roasted chicken or fish.
Here's an unusual white from Sicily made with red Nero d'Avola grapes. It has a subdued floral fragrance and a linear palate showing citrus notes, white pepper and bracing acidity.
Here's an updated expression of Umbria's most famous white that adds 40% Vermentino to 50% Grechetto and 10% Trebbiano. It delivers an enticing fragrance of pineapple and stone fruit that carries through to the palate, along with apple and citrus flavors. It has a rich texture and crisp finish.
Here's another exceptional Oregon Riesling to add to the growing ranks of top producers. Lemon-drop fruit meets peaches and cream in the mouth, as this off-dry (20g/L) wine displays a spot-on balance between acid, sugar, fruit and honey. This is delicious already, and built to age nicely over a decade or longer.
Here's another gorgeous riserva from the 2007 vintage that opens with inky dark concentration and wonderfully intense aromas of blackberry, cherry, tobacco and cigar box. The wine feels elegant and smooth on the palate with enough pulp to give it momentum and staying power. It shows a pretty menthol finish as well.
Here's another raring red from Bordeaux-born Rivière that needs time to settle. Ripe aromas are all about fruit, while this wine is clamping on the palate, with a sense of skins one hopes will resolve with time. Peppery plum and wild berry flavors finish with cheek-grabbing tannins and lasting toastiness. Drink 2019–2035.
Here's another shining star from the 2007 vintage of Barolo. This classic expression of Nebbiolo opens with dark concentration and a masculine feel created by the wine's plush and velvety texture. Lingering tones of spice, chocolate, espresso, plum and prune appear on the finish.
Here's another stunning offering from this fantastic estate. Elegant, structured and restrained, it opens with enticing Nebbiolo scents of blue flower, perfumed berry, dark spice and a light balsamic note of eucalyptus. The luminous palate delivers juicy red cherry, raspberry, licorice and cinnamon while vibrant acidity and firm, polished tannins provide seamless support. Drink 2023–2043.
Here's another super value from this under-the-radar producer. It's viscous and mouth filling, with lush pear and apple fruit. The concentration and fruit purity is exceptional.
Here's another terrific no-fuss Italian sparkler with a tight, tonic mouthfeel. There's nice linearity and coherency to the aromas that recall stone fruit and lemon drop.
Here's any easy sparkling wine that opens with a pretty pink color and lively aromas of cranberry, white almond, citrus and lemon curd. A slight hint of sweetness would make this a perfect pairing partner to insalata caprese with fresh mozzarella.
Here's one for the cellar, no doubt about it. Shows classic, old-fashioned Howell tannins, the kind that grip early and lock the palate down throughout. But you can't help but be struck by the immensity of fruit. Massive in sweet blackberries and black currants, liberally oaked, and with a core of minerals, it will develop over the next ten years, at the very least.
Here's one for the cellar, not just because the tannins are so aggressive, but because the wine is so balanced. With alcohol only 13.8%, it's dry and rich in black currant fruit, almost a throwback to the Napa Cabernets of old that aged so well. It possesses a dry, elegant sophistication that stands in deliberate contrast to today's gooey, sweet style. Best 2009–2015, if not longer, with proper cellaring.
Here's one for the cellar. It's rich and ripe, yet the firm tannins and crisp acidity argue for time. Shows a complex heart of black cherries, red currants, cola, leather and smoky sandalwood that is frankly delicious. But the finish turns hard. Give it until 2011 to begin to show its stuff.
Here's one for the cellar. The tannins swamp the mouth, giving a hard, astringent edge. But the wine is beautifully balanced and dry, with a deep core of black currants, blueberries, spicy plums, cedar and minerals. Impressive. Best after 2010.
Here's one for the cellar. You could drink it now, with a little decanting, but such is the structural youth that you'd miss this Bordeaux blend at its best. Rich and savory in spicy black and red currant, cherry and cedar flavors, the wine shows a firm tannic structure, with a crisp bite of acidity. Hold until late 2008; should evolve over the next six to eight years.
Here's one of Testarossa's more forward Pinots from the 2011 vintage, but that appeal is deceptive. It's rich and ripe in raspberry, strawberry and cola flavors, with an apparent sweetness that belies the dry finish. The acidity is adequate, giving it a tart softness. Yet the parts have not come together. Give it until 2017 and see what happens.
Here's one of the fruitier Pinots you'll ever encounter. It's like diving into a pool of raspberry and cherry jam. There's excellent acidity to balance all that richness, and while it's not a subtle wine, the texture is nice and silky. Drink up.
Here's one of the most ageworthy wines of the vintage. A 100% Cabernet, its grapes come from a vineyard in eastern St. Helena, off the Silverado Trail. Cab's usual blackberries and cassis are there, along with classic elements of green olives and herbs, with a funkiness that adds an umami tang. Very finely constructed, very complex, spicy and delicious. Give it six years, at least.
Here's one of those edgy, sassy Italian whites that pairs so magically with pasta or simple seafood. A crisp, lean texture aids in its ability to wash the palate clean but the wine also has just enough creaminess and staying power not to be overwhelmed by the food served with it.
Here's one of those fresh, bright Italian wines you'll want to pair with home cooked pasta or lasagna. The delivery is direct and fresh with lingering tones of cherry, root beer, licorice and sweet forest berry. The mouthfeel is clean, polished and crisp.
Here's one of those rare California Chards that needs time. The wine is tight, tough and minerally in its youth, with an austerity of flavors suggesting Meyer lemons, nectarines and flint. Bone dry and crisp, it should blossom between 2008 and 2015, with proper cellaring.
Here's one to put away for a while. Even though the warm vintage coaxed out oodles of black currants, blackberry and cherry pie filling, red plum and dry, unsweetened chocolate flavors, the wine has a tannic intensity that makes it a bit astringent. But it's balanced and well-structured, so cellar, and should be best 2009–2012.
Here's reserve-level quality in a widely available, moderately priced bottle. It's entirely estate grown, ripe with bright cherry fruit, and a finish that resonates with granite and earth.
Here's solid, everyday red wine here, rugged and fruity, but there's something about it that makes you think of pizza and burgers. The blend is Zinfandel, Merlot, Cabernet Sauvignon and Petite Sirah.
Here's the latest in a string of great Cabs from Vine Cliff. It shows the full ripeness of the vintage, with a rich array of blackberry, cassis, cherry, chocolate and caramel flavors. But it wisely preserves structure with fine acidity and a complex tannic architecture. Should develop well over the next 10 years.
Here's the poster child for a massive Howell Mountain Cabernet. Made from 100% Cabernet, it shows the concentrated intensity of mountain fruit, with a molten core of blackberry essence, cassis liqueur, cola and spice flavors, liberally oaked and wrapped into gorgeously thick but fine tannins. So delicious now, it's hard to wait, but this wine is a guaranteed ager. The window is 2018–2020, at the very least.
Here's the quintessential Italian white wine to pair with fried calamari or mini pizzas. It offers fresh green notes of lime and garden herb, backed by peach and cantaloupe accents.
Here's the quintessential Mediterranean fish wine that offers easy aromas of citrus, almond flower and peach. Think grilled tuna, halibut and pan roasted sea bass. The wine is light, fresh and offers a touch of piquant acidity on the close.
Here's the quintessential Soave Classico that veers on the side of informality and easy-drinking appeal. The wine is redolent of white peach, citrus and Golden Delicious apple.
Here's true “old vine” wine—from vines 75 years old on average—and it is ripe and toasty, with flavors of almonds, spice and baked bread. Fresh, crisp apples and green plums are lifted by a citrus aftertaste. Drink this attractive wine now.
Here's what a great estate does. there's no mistaking the pedigree, from the sumptuous, velvety texture to the exciting balance. It's class all the way from the elegant entry to the long, spicy finish. A hollow center says it won't age, but it's pretty nice stuff.
Here's yet another excellent wine from this modern-leaning Riojano producer. The nose is full of spice, tobacco and deep berry aromas. Feels quasi-jammy and very rich, with thickness and mild tannins. Tastes baked, like a mix of prune, spicecake and chocolate. Warm and figgy on the finish, and ready to drink now.
Here's yet another extraordinary wine from the famed Cannubi cru of Barolo. In this expression from the Brezza family, you'll be rewarded with bright aromas of forest berry, licorice, earth, leather and cola. The wine is intense, generous and very elegant. Pair it with chicken in morel mushroom sauce.
Here's yet another wine bearing the signature of winemaker Ignacio Recabarren, and it's a touch thinner and disjointed than one might expect. The nose features blanched raspberry and a strong note of pine or fern frond. The mouth is chunky and plummy, and it evolves with air. But it is also a touch vegetal and never really hits stride.
Here's your basic California Chardonnay. With a buttery, creamy mouthfeel, the tropical fruit, peach and vanilla flavors finish with a simple, sugary opulence.
Here's your basic everyday Zindandel at a good-value price. It's dry and tannic, with spicy flavors of blackberries and plums. Easy to drink, and it gains traction as as it warms in the glass.
Here's your basic Sierra Zin, slightly sweet and rustic, with edgy tannins and minty, green pepper flavors. Riper notes of blackberries, cherries and raspberries help the score.
Here's your basic thermonuclear Petite Sirah. It's huge, powerful, triumphant in its own varietal way. Has the soft lushness and immediate succulence of a modern cult Cabernet, with a vast array of chocolate, blackberry, blueberry and cherry pie filling flavors that are almost candied, but the finish is thoroughly dry. With its firm tannins, it should live for many years. If you're a “Pet” fan, this is the one to buy.
Here's your basic white Zin, fruity and slightly sweet, with jammy raspberry and vanilla flavors. Crisp acidity fortunately provides needed balance.
Here a fun, fresh and bright Barbera (aged in large oak casks) that shows good integrity of fruit and an easy, informal personality. Pair this wine with risotto cooked with cream of asparagus.
Here again the Grand Estates bottling shows a softer, gentler side of the fruit; the acids seem to have been smoothed over. The fruit is ripe and clean, suggesting white peaches and green apples, but there isn't much depth to it.
Here are all the perfumes and tannins of Touriga Nacional. The wine does, though, seem one-dimensional, the fruit offering acidity, berry flavors and fresh acidity.
Here are three liters of oddly fragrant Chardonnay. The wine offers jasmine and potpourri like tones followed by jammy apricot fruit.
Here in the maritime climate north of Lisbon, Alfrocheiro works well to produce a rich, smooth and velvet textured wine, with a beautiful layer of acidity over the wood.
Here is 100% Sangiovese that reaches unbelievable extraction and thickness. The results are meaty and chewy with thick aromatic layers of plump cherries, chocolate, tobacco, moist earth and oaky spice. The mouthfeel is lively and vibrant with lingering tones of barbecue on the finish.
Here is a balanced and generous expression from the wonderful 2007 vintage that shows integrated oak tones against ripe cherry, blackberry and prune. There's a dusty background note of brimstone and wet river stone that gives this Brunello riserva an extra touch of sophistication. Elegance is this wine's strong suit.
Here is a beautiful and charming Rosso di Montalcino (the wine sometimes referred to as a “Baby Brunello”) with spice notes, toast and black mineral wrapped carefully around a core of cherry fruit. The wine shows good crispness, polished tannins and would pair with pasta and meat sauce.
Here is a beautiful Chardonnay from the cool climate of Northern Italy that shows vibrant tones of citrus, tangerine skin, white almond and honeydew melon. What sets it apart is the zesty freshness of the mouthfeel and the wine's crisp acidity.
Here is a beautiful Pinot Bianco with aromas of melon and stone fruit that pop right out of the glass. This white variety is generally known for the richness of its mouthfeel more than its bouquet. But this expression excels on both the nose and in the mouth thanks to its intensity and purity.
Here is a beautifully rendered, vividly fruity Washington Riesling. Crisp green apple flavors combine with succulently sweet citrus in a classic, off-dry style.
Here is a big, friendly wine with plenty of sweet, spicy oak in the aromas and flavors, and an easygoing texture that's not too tannic or acidic. It shows smoky, almost sweet, toasted oak aromas and basically melts in your mouth like milk chocolate, which would make a good pairing.
Here is a bigger, broader style of Italian rosé (made from a blend of Primitivo, Aglianico and Syrah) with thick aromas of raspberry, blueberry, mature peach and almond. Its color is bright pink and the wine offers a playful note of sour cherry on the close.
Here is a bold, striking wine from the estate vineyard. Black cherries capture the core flavor of the Dundee Hills AVA, with substantial, somewhat grainy tannins. Highlights of coffee grounds add another dark note. Pair this with a thick, wild-caught salmon steak.
Here is a bright and chewy Barbera d'Alba with loads of ripe fruit and blackberry backed by thick density and bright freshness. This is the perfect wine to pair with homemade lasagna with cheese and sliced sausage.
Here is a brisk and fruity wine that has bright acidity and a fresh raspberry flavor. There is an attractive crispness to the finish of this bright rosé.
Here is a broad and bold expression of Brunello with a dark appearance, ripe fruit flavors, cured meat, leather and lingering intensity. There's a genuine but one-dimensional feel in the mouth with more heavy tones of tobacco and spice to follow.
Here is a broadly appealing, instantly approachable white wine with mouthwatering flavors of melon, white peach, pineapple and still more exotic tropical fruits. The wine is round and full, forward and just a little tart, but nicely supported with sweet, spicy barrel flavors.
Here is a carefully aged Barolo Riserva from the Pira cru (also known as La Rocca) with dark concentration backed by rose petal, hickory smoke, root beer, wet stone and moist mineral notes. It's a big, bold and masculine interpretation with an elegant, dusty mouthfeel and polished tannins. Drink now with pork stuffed with wild mushrooms.
Here is a cheerful and fragrant Sauvignon with aromas of citrus, exotic fruit and natural rubber. The wine has good dimension and personality and a compact feel in the mouth that ends with bright freshness.
Here is a cheerful, distinctive Sangiovese with aromas that recall eucalyptus, blackberry, spice and cherry cola. It has personality and a clean, polished feel with succulent sweetness that would pair seamlessly with lamb marinated in rosemary olive oil.
Here is a classic expression of Barolo from a very good vintage that opens with bright fruit aromas that are embellished by carefully measured oak tones. You'll recognize blackberry, cassis, tobacco, mineral, cola and humus. The tannins are young and this wine requires more years of bottle aging.
Here is a clean, straightforward Brunello with pretty aromas of wild berry, vanilla, leather, spice and rum cake. It shows a genuine, frank style with a sweet, velvety close.
Here is a compact and tight red wine with a polished mouthfeel and pretty aromas of black fruit, prune, plum and natural spice. The wine is smooth and velvety in the mouth with lively fruit and shadings of crushed black pepper.
Here is a compact and well-integrated white wine with creamy density and measured aromas of stone fruit, honey, almond skin and yellow rose. There's also a distinct note of peppermint or creamy mint that appears on the tail end.
Here is a compelling mix of berry, cherry and citrus fruits that are forward and punchy, with a touch of clay anchoring the finish. It was aged for 18+ months in a mix of new and neutral French oak.
Here is a concentrated wine that has dense tannins and acidity. Black currant freshness offers lively pleasure already, but should intensify in fruitiness in two years.
Here is a creamy and dense Chardonnay that is driven forward by sharp lines of lemon and citric fruit. This cool-climate expression shows balance and complexity.
Here is a creamy, rich Sauvignon with tones of mature yellow fruit, peach and melon. There are fresh almond accents and notes of dried herbs that add an interesting aromatic layer. Pair it with roasted radicchio or creamy asparagus soup.
Here is a creamy, smooth, and obviously well-made Vernaccia, with pretty honey-like aromas backed by peach, pear blossom and exotic fruit. It has a crisp, fruit-driven mouthfeel and ends with pretty floral nuances.
Here is a dark and impenetrable Negroamaro with evident oak shadings that add spice, vanilla and toast to the natural cherry and plum. The wine is dark and meaty with a smooth disposition and chewy succulence.
Here is a dark, smoky, meaty Syrah, smooth in the mouth and showing plenty of black cherry fruit. The silkiness plays nicely against flavors that are dark with olive, espresso and cacao, and highlighted with hints of orange peel and pepper.
Here is a deeply saturated Chardonnay with a golden color and thick notes of candied fruit, almond, butterscotch and a playful hint of pecorino cheese rind. The wine is thick and succulent in the mouth, with a soft approach that is capped by a piquant, almost spicy finish.
Here is a delicately fragrant blend of Sicilian grapes with pretty tones of white flower, acacia, kiwi and peach. This competitively priced wine is fresh and light and would make a perfect pairing with tuna salad or salmon carpaccio.
Here is a delicious and fine Ripasso, with a hint of aged sophistication on the bouquet, that relies on a steady stream of spice, barbecue and dark fruit to gain momentum. The wine's texture is smooth, rich and velvety.
Here is a delightful Pinot Grigio (of which 30% sees contact with oak) with a rich, creamy mouthfeel and compelling aromas of yellow fruit and Golden Delicious apple. The wine is thick and slightly oily on the finish.
Here is a distinctive “super Calabrian” blend of Gaglioppo and Cabernet Sauvignon that delivers black olive and capers beyond subtle notes of blackberry and cherry. It has sharp, crisp dimension in the mouth with good structure and should be paired with a cream-  or butter-based dish for balance.
Here is a distinctive interpretation of Barbera with candy-like aromas of cherry and raspberry followed by sweet spice and fruit cola. The nose is extremely floral and fragrant and might not appeal to everyone, although the mouthfeel—acidic and dense—is very much in line with Barbera.
Here is a fine, fruity, expressive example of all-stainless Oregon Chardonnay. A generous mix of apple, pear, lime and lemon zest combines with perfect balance to yield a wine with real flavor and depth that is not derived from barrel aging. The low alcohol is an added bonus.
Here is a finely crafted Chardonnay that shows soft aromas of apricot and peach backed by mild tones of melted butter and toasted almond nut. This wine is characterized by extreme balance and structure that makes it perfect for white meat or shellfish.
Here is a fresh and buoyant Vernaccia with nicely dosed aromas of stone fruit, pear and honey. It's an easy, light-bodied wine that would work well with fresh, light foods.
Here is a fresh and straightforward expression of Pinot Grigio with vibrant notes of exotic fruit, papaya and pear. In the mouth, the wine tastes lean, crisp and very cooling.
Here is a fresh and vibrant Biancale-based wine (with a small percentage of Chardonnay for structure and smoothness) that offers aromas of citrus, peach and green fruit. Try it with appetizers or finger foods.
Here is a fresh and youthful expression of Friulano with pretty aromas of yellow rose, almond blossom and peach. The main characteristic of this variety is excellent texture in the mouth and this wine lives up to that promise.
Here is a fresh and zippy Pinot Bianco with immediate aromas of peach, white melon, kiwi and chopped basil leaves. The wine has personality and dimension and at the base of it is thick texture.
Here is a fresh expression of Pinot Bianco from the Lombardy region of northern Italy that exhibits sweet aromas of peach and apricot followed by almond honey and white flower. In the mouth, this crisp white wine shows a touch of sourness.
Here is a freshly aromatic and vibrant Barbera d'Asti that offers elements of red berry, chopped herbs and white stone backed by spice and hazelnut. The wine is crisp and brightens up the mouth with its red berry flavors.
Here is a friendly, fruity, medium-bodied wine with light apple and pear aromas. Off-dry flavors are more melony and floral, and the wine has a relatively soft texture. Made from old vines and fermented in stainless steel, it offers subtle charms.
Here is a friendly, oak-aged blend with aromas of peach, vanilla, exotic fruit and butterscotch. The wine is luminous and bright and its soft, silky texture would work nicely with simple chicken or pan-fried fish in butter sauce.
Here is a fruity little number with oodles of juicy ripe pear. This is fresh and upfront, animating and appetizing. Easy drinking but totally crowd-pleasing, this will be fabulous for a party.
Here is a full-force Pinot Bianco with compelling notes of mature apricot, candied fruit, honey, pine nut and maple syrup. The wine has a saturated, golden hue and resin-like flavors that add texture and dimension.
Here is a full-throttle mouthful of brambly berry fruit, with generous accents of dried herb and underbrush. The melding of fruit and herb is perfect, with clean, polished tannins.
Here is a fun, informal bottling of the little-known Ruché grape. The wine offers medium structure and intensity and a high level of berry fruit and freshness. It's an easy drinking wine that would pair well with appetizers or on its own before dinner.
Here is a generous, full-throttle, high-octane Zin, with lots of rich oak accents and a touch of sweetness. Aromas of strawberry jam, maple syrup and hickory-smoked bacon are followed by rich fruit flavors, full body, light tannins and a jammy finish.
Here is a good all-purpose and widely available Oregon Pinot Gris. It's got classic pear and apple fruit flavors, well balanced against tangy acidity. There's no oak here, but the whole cluster press brings some spicy phenolics.
Here is a hearty, full-bodied and dry red blend with a vivid black cherry character and spicy accents like black pepper and fennel. Firm and quite tannic, it will pair nicely with rich meat or cheese dishes that need a little bite in the wine to balance them.
Here is a hefty, concentrated, satisfying wine to pair with big proteins. A dense red-black color, with aromas of blackberry jam and dried plums lead to bold fruit flavors, full body and a thick, nicely tannic texture. The intense plum and blackberry character lasts through the lingering finish.
Here is a huge ripe and luxurious wine, with great power. The texture is solid, filled with firm tannins, the flavors are black and ripe. Along with the power, though, is much of the elegance and poise that characterizes great Saint-Julien.
Here is a lean and more compact Fiano from Puglia that offers drying mineral and some yellow fruit. Overall, the wine is neutral and the impression it leaves on the palate is short and simple.
Here is a light and easy Grigio with simple aromas of passion fruit and citrus that add bright freshness to the mouth. It is lean and watery in consistency, making for a good match to easy snacks or picnic foods.
Here is a light and feminine expression of Brunello that delivers bright berry and white cherry with pretty layers of dried mint and cherry cola at the back. The wine's natural acidity is tight and sharp and you can feel a pinch of heat on the close.
Here is a light and thin expression of Dolcetto with a bright fruit personality and loads of berry intensity. Try it with cold cuts, salami or slices of pizza.
Here is a lighter, paler shade of Prosecco with opulent and cheerful soapy and herbal qualities (thanks to 10% Pinot Bianco) backed by lemon candy and polished mineral. Yellow apple and chalk are immediately recognizable. The mouthfeel is creamy and foamy with fresh crispness that is noticeable but not exaggerated.
Here is a lightly sparkling, just off-dry Vinho Verde, the sort of wine that just goes down as an apéritif or, in Portugal, with sardines. It's a crisp, bright wine, a lemon curd flavor finishing the apple fruitiness.
Here is a lightly sweet, fresh wine that has crisp red-currant and raspberry flavors. It's bright, clean and ready to drink now.
Here is a linear and feminine 90-10 blend of Sangiovese and Cabernet Sauvignon with aromas of pressed red rose, fresh blueberry, cherry cola and chalky white mineral. The wine tastes clean and polished in the mouth and ends with very elegant shadings of berry fruit.
Here is a lively, buoyant wine that affords room for a wide array of aromatic nuances. Apple, almond, cherry cobbler and penetrating black tar are foreground notes with red fruit and sweet vanilla as soft background shadings. The intensity is as remarkable as its persistency.
Here is a lovely expression of Merlot from the up-and-coming Montescudaio zone, which is located on the Tuscan coast just north of Bolgheri. The wine shows immense softness, and it has a huge cherry flavor that has been shaped by spice and chocolate accents from 18 months in barrel.
Here is a lovely, dry evocation of the spicy, fragrant grape, with a vibrant mix of peach, apricot and papaya fruit flavors. The floral aromatics are inviting and varietally appropriate, without becoming so perfumed that it makes food pairing a challenge.
Here is a luminous single-vineyard bubbly with steady and persistent perlage and pristine aromas of acacia flower, orange zest and peach. Thanks to small percentages of Verdiso and Perera, it is a very fruit-forward wine with great balance and drying mineral tones.
Here is a luscious and generous white wine from northeast Italy with a slightly more saturated color and golden highlights. The nose boasts aromas of white mineral, stone fruit, mature melon and yellow rose and the mouthfeel is thicker, creamier and more sophisticated than most Pinot Grigios.
Here is a lusciously modern Sangiovese (with small percentages of Malvasia Nera, Colorino and Merlot) with thick concentration and many layers of penetrating aromas that include ripe cherry, leather, tobacco, spice and vibrant forest fruit. Among the many Chianti Classicos to choose from, this is one of the best on the market, especially if you are looking for a modern, concentrated expression of the wine.
Here is a masculine and robust blend of Sangiovese, Cab Sauvignon and Merlot that exhibits thick concentration and aromas of exotic spices, cherry, prune, plum, vanilla and Amaretto. The nose is gorgeous but the mouthfeel is less convincing, with firm tannins.
Here is a medium-bodied, richly textured dry wine with a slightly earthy aroma, plummy fruit flavors and a touch of tannin. It's made from mostly Cabernet Sauvignon, with Syrah, Zinfandel and Petite Sirah.
Here is a more opulent style of Prosecco with floral and mineral tones backed by an attractive herbal accent. The mouthfeel is creamy and thick so this expression will appeal less to those looking for zippy freshness.
Here is a nicely executed Pinot Grigio with a slightly bigger, more succulent style than your standard Pinot Grigio. Mature fruit aromas of peach, honey and melon make for a nice balance against the wine's natural freshness.
Here is a playful Riesling with a nice balance between sweet fruit and drying mineral tones that give the wine dimension and intensity. Aromas include stone fruit, white flower and natural rubber.
Here is a popular winery that just keeps on producing attractive, well-priced wines. This Riserva 1998 manages to combine soft, quaffable fruit with generous, almost opulent richness. There's something brooding about the firm tannins and tarry flavors, but the fruit is just deliciously ripe.
Here is a powerful mix of tart berry and pungent herb, that punches through with authority. It picks up fresh blackberry fruit and a lick of licorice as it powers through to a polished and persistent finish.
Here is a powerful young wine with concentrated plum and cherry fruit. It's beautifully built around perfectly ripened tannins that provide solid support without being intrusive. Compact and well proportioned, it lingers with highlights of espresso grounds, dark chocolate and black tea.
Here is a powerful, dense wine, with modest alcohol— thanks to the Dão's mountain climate and granite soil. Pape is a top wine from Alvaro Castro made predominantly from Touriga Nacional. Perfumed, elegant and structured, with plenty of concentration, this is a wine for serious aging.
Here is a pretty, luminous wine from old vines with ripe tones of stone fruit, apricot and honey that would pair very well with seafood or white meat. It has a thick, chewy texture and refreshing acidity on the finish.
Here is a Primitivo di Manduria that opens with soft aromas of black cherry, plum, prune and tobacco. The wine is integrated and balanced, with lingering tones of sweet spice on the finish. The palate feels velvety smooth.
Here is a quintessentially luminous and fragrant white wine from southern Italy (made with 100% Chardonnay, two thirds of which was aged in oak) that delivers food-friendly appeal, succulence and a sophisticated approach. The wine is thick and luscious on the palate and offers slightly sweet flavors of exotic fruit, mango and papaya.
Here is a raw, chewy and vinous expression of Dolcetto with loads of bright berry and fruit intensity. The wine is easy and fresh with dense pulp and texture on the close.
Here is a remarkable rarity. The Terrantez grape is the rarest of all the Madeira grapes and also produces the most long-lived wines with examples from the 18th century still drinkable. This much younger wine, with its old-gold color, is the epitome of that tension in some Madeira between sweetness and intense acidity. Lime marmalade and huge concentration mark out this very fine wine.
Here is a reserve-level wine that is a showcase for elegance rather than sheer power. Refined flavors of peach, pear and melon carry notes of cilantro and a finishing lick of Butter Brickle. Give this a little extra breathing time, or cellar till 2018.
Here is a rich and decadent style of Pinotage that boasts assertive characteristics of mocha, raspberry sauce and berry preserves. The palate offers ample acidity to keep the ripe fruit flavors in balance, with soft tannins and a clean, easy finish. Enjoy now.
Here is a rich and dense style of Brunello with bright berry tones and ripe cherry followed by cedar, cola and spice. The wine is rich and opulent in the mouth with great intensity, soft tannins and well integrated acidity. La Mannella really steps forward in terms of quality with this vintage.
Here is a rich, dense and nicely saturated Sagrantino with lively aromas of sweet spice, cinnamon, nutmeg and dark berry or plum. You'll taste the wine's thick tannins and enjoy its spicy aftertaste. Drink after 2013.
Here is a ripe-smelling Primitivo (with 15% Syrah) with cooked notes of red cherry and blackberry backed by smoked bacon, beef jerky and leather. Dried rosemary and oregano also make an appearance and the wine closes with sour, overt tannins.
Here is a ripe but well-balanced wine with aromas of cherry, spice, dark chocolate and minerals. The wine boasts a modern edge that is identified by its soft, forthcoming personality and its jammy fruit characteristics. It tastes smooth and rich and would pair with any hearty winter meal.
Here is a ripe Dolcetto d'Alba with mature aromas of raspberry, strawberry and cherry syrup. The wine is rich and dense in the mouth with a sweet berry aftertaste that would pair well with meatloaf or beef stew.
Here is a ripe wine from a fine vintage in Cahors. With touches of spice as well as rich black-currant fruits, the wine is all about its fruitiness and acidity—ably assisted by tannins. The aftertaste just keeps the fruit coming.
Here is a ripe, full-bodied wine that brings out the minerality of the Douro terroir. It is structured and textured, with a strongly tangy character. Acidity and bright lemon flavors are still young and need some aging, so drink from 2016.
Here is a saturated and bright dessert wine with a deep orange color and aromas of toasted nut, chestnut, honey, yellow rose and mature peach. These tones are rich and dense and the wine exhibits thick, chewy viscosity in the mouth.
Here is a simple but tasty Chard, offering attractive notes of pear, spiced orange and toasted apple skin on the nose and mouth. It's light weight and well balanced, with ample acidity and a short but clean finish. Enjoy now.
Here is a simple, informal expression of Barbera that ushers forth bright aromas of forest fruit, cola and dried currants. Those ripe berry flavors are ultimately washed away by the wine's fresh acidity.
Here is a smoky, dense Primitivo with thick aromas of black cherry, red apples and chocolate fudge. The wine has a soft, modern edge with flavors of spice, vanilla and mature blackberry fruit. Pair it with lamb, roasted pork or stew.
Here is a smooth, supple sparkling wine, with bright aromas of citrus, stone fruit, apricot, baked bread and even a touch of piquant white peppercorn. The mouthfeel is full and generous, with fine, tonic perlage on the finish.
Here is a solid, while also elegant, wine. It has rich berry and plum flavors, dark tannins and ample acidity. Already well integrated, these form a full, stylish wine that shows good potential. Drink this concentrated wine from 2017.
Here is a solid, widely distributed, well-priced, all-purpose Chardonnay. It's got plenty of buttery toast, soft and round fruit—lightly peachy—and unusual richness for a wine in this price range. It's a California style with a Washington twist—real acid.
Here is a sophisticated and austere Aglianico from one of Campania's best producers, with elegantly aged notes of resin, tar and asphalt over ripe black fruit, plums and spice that are very typical of the variety. The aromatic intensity matches the wine's density and structure.
Here is a sophisticated, opulent expression of Vernaccia that opens with a deep golden color and offers toasty notes of almonds and hazelnut followed by honey, pineapple and dried apricot. The wine has a dense, slightly sour taste and ends with big fruit intensity.
Here is a spicy racy palate-ripping Chardonnay. The fruit rules here, a tasty mix of lime, pineapple, grapefruit and green apples. It was barrel fermented in French oak, though its flavors are more along the lines of a stainless steel style.
Here is a splendid example of this variety, intensely spicy, with the characteristic scents and flavors of rose petals, lychee fruit and baby powder. It shows tremendous depth and precision, and could be cellared through 2020, but why wait?
Here is a steady and clean expression of Sangiovese that delivers steady pulses of cherry and oak spice with smaller doses of cola and licorice at the back. The wine is dark and concentrated with a touch of sourness in the mouth.
Here is a steely, bright Sauvignon Blanc that's rounded in citrus, melon and herbal flavors, finishing clean and with ample acidic lift.
Here is a straight shooting and easy expression of Brunello with cherry, leather, tobacco and more dark fruit at the back. The wine is very fine and smooth, but ultimately less complex than other vintages.
Here is a straightforward Central Valley Sauvignon Blanc with prickly aromas of citrus and jalapeño. The wine delivers flavors of passion fruit, lime and green herbs in front of a short, crisp finish.
Here is a straightforward Malbec that offers the expected mix of berry and herb flavors, plus a suggestion of minerality and a whiff of sweatiness. It's a good companion for a burger or a steak.
Here is a sturdy, fruit-driven wine, with a mix of quickly maturing mulberry and plum fruits. Add a dash of mocha and vanilla custard, and you have a solid, all-purpose red for lighter meats and poultry.
Here is a super dark and concentrated Brunello with aromas of black cherry, blackberry pie, teriyaki sauce, leather, cured meat and moist pipe tobacco. The wine is definitely chewy and ripe, but with great structure and a velvety texture.
Here is a superbly rich and smooth wine. Aromas of violets and flavors of blueberries and red cherries along with dusty tannins, give this wine both immediate appeal and the promise of a good long-term future.
Here is a supple, firm, well-balanced Cabernet, with both Merlot and Syrah in supporting roles. Berry and plum flavors, crisp tannins, and a whiff of red pepper all come into play.
Here is a sweet and fragrant dessert wine with aromas of white flower, honey and stone fruit accented by a slightly drying mineral characteristic. Firm, tonic effervescence keeps the palate refreshed even when paired with whipped cream or creamy fruit desserts.
Here is a sweet, plump and succulent Brunello with bright notes of cherry, blackberry, spice, leather and a touch of dark chocolate. The wine is extra soft and smooth in the mouth and those bright cherry flavors last a long time on the finish. The tannins are polished and dry. Drink after 2014.
Here is a tasty, light-bodied Zin with its own style and a great price. It has a minty, eucalyptus aroma and vivid raspberry flavors, almost sweet in balance. Medium-bodied, it delivers a lingering fruity finish.
Here is a thick and impenetrable Brunello with jammy aromas of cooked blackberry, molasses, raisin and dried prunes. The mouthfeel is dense and firm yet the wine offers a refreshing burst of crispness on the close.
Here is a thick and succulent expression of Brunello di Montalcino with a generous and immediately friendly disposition. The wine is soft, smooth and satisfying with firm tannins and a full delivery of blackberry, cherry and spice.
Here is a tight, traditional expression of Nebbiolo with a streamlined mouthfeel that is peppered with ripe fruit, licorice and root beer aromas. There's a note of bitterness and astringency on the close that will soften with time. Drink after 2018.
Here is a unique white wine with aromas of mature peach, honeydew melon and almond nut. It offers a compact, streamlined texture and medium persistency on the finish.
Here is a very clean and pristine Prosecco Brut with measured but distinct notes of white peach, acacia flower and chopped kiwi. The wine tastes creamy and slightly sweet with chewy peach flavors. It makes a perfect aperitif wine.
Here is a very elegant and smooth wine that leaves a silky, polished impression in the mouth. It awards the nose with bright aromas of wild berry, licorice and toasted almond. It's simple, genuine and sophisticated all at once.
Here is a very likable Aglianico del Vulture with bright spice flavors, big concentration and black fruit. The wine is dark and impenetrable with thick tannins and chewy succulence.
Here is a very likeable Prosecco with lime flavors and aromas of mint leaf and lemon ice sorbet. It has a remarkably creamy and smooth texture in the mouth—like citrus cream—and a nervous touch of crisp acidity on the close.
Here is a very pretty pale-salmon-colored sparkling wine, with fine, zesty bubbles and an appealing whiff of Pinot Noir in the nose. The flavors are pure strawberry, a tiny bit sweet but not too much. This is the sort of sparkling wine even people who say they don’t like wine will fall in love with.
Here is a vineyard-designate Soave Classico (made from Garganega) that would make a good companion to pasta, risotto or even spicy chicken curry. The luminous wine offers aromas of fresh fruit, white flowers and lemon.
Here is a vivid, racy, puckering and precise take on Oregon Chardonnay. With its lovely mix of green and yellow fruits—apple, melon and citrus—it strikes a refreshing chord across the entire palate.
Here is a well-built, Bordeaux-style blend based largely upon Cabernet Sauvignon, with 12% Malbec and 6% Petit Verdot filling it out. Firm, dark and muscular, this mixes tart black fruit flavors with streaks of licorice and peppery herbs.
Here is a well-focused wine with appealing toastiness as soon as it's opened. Fruit flavors are still tight, but unfold into tangy raspberry. It spent 18 months in half new French oak, to good effect.
Here is a well-made and extracted Negroamaro with blackberry, plum cake, molasses, black tea and cola. The wine has tight tannins with good structure and staying power: drink it with lamb or pork.
Here is a well-made Oregon Pinot Noir from the people who know the grapes fully—vineyard manager Dai Crisp and his crew. Purple fruits, tart acids and a lively mouthfeel with young, fresh mixed berry fruit flavors are all on display. This is not a typical 2012 fruit bomb, but compensates with some tannic, herbal muscle.
Here is a well-priced example of the outstanding 2014 Oregon Pinots. Black cherry and pomegranate fruits make for a juicy fresh fruit-driven palate. There's a touch of cola and caffè latte as well. It's seen 20% new French oak, to good effect.
Here is a well crafted and plush Barbera with equal measures of fruit intensity and spicy oak tones of vanilla, smoke and tobacco, The wine is soft and velvety with a long chewy finish. Pair it with spicy lamb curry stewed in coconut milk.
Here is a wine that is slowly developing the most beautiful flavors. It is so perfumed with a waft of white flowers that translates onto the palate. It's balanced by a firm, steely character and layer upon layer of acidity. Age this wine and don't drink before 2017.
Here is a wonderful example of Sauvignon Blanc from Northern Italy at its most aromatic and fragrant. The wine boasts pristine notes of sage leaf, kiwi and honeydew melon. The mouthfeel is firm, tonic and compact.
Here is a wonderfully ripe, round, fruit-laden and full-bodied Champagne, with a richness unusual for a 100% Chardonnay blanc de blancs. It's so brimming with delicious fruit one is tempted to call it almost fleshy. Seductive and sensuous, with a lip-licking, lingering finish.
Here is all the right Volnay richness. The tannins give the wine a firm edge, a support for the soft, opulent center. Black berry and damson flavors are dominant, offering acidity to go with the ripe texture. Age for 5–6 years.
Here is an absolutely unruly and untamed red wine from Umbria with dark, impenetrable concentration and inky tones of black cherry, blackberry, plum, Indian spice and wet granite. It has very astringent tannins, which are characteristic of the Sagrantino variety, and lingering flavors that recall smoked ham or bacon.
Here is an ageworthy wine, a proper grand cru. The spice from the wood is the dominant factor to begin with, and this needs more time to integrate. But already, the fruit is impressively ripe and jammy, a fruit salad of black and red berry fruits. The tannins are dark, brooding away in the background. Keep this wine at least five years, probably 10.
Here is an austere Pinot Noir that's both elegant and high-toned. The flavors mix black cherry and blueberry, while the finish is blithely earthy and herbal. A nice choice for mealtimes of an equally elegant nature, or an easy lunch of BLTs.
Here is an easy and fresh Moscato d'Asti that offers a balanced dose of sweetness backed by honey, peach, exotic fruit and white flower. The mouthfeel is creamy and soft with plush, foamy cream.
Here is an easy and straightforward Falanghina (with some Coda di Volpe) that offers sweet notes of yellow candy, peach fuzz, caramel and brown sugar. The wine is easy and fresh and could be served with hors d'oeuvres.
Here is an easygoing and crisp Brunello from the cool 2008 vintage that shows lively berry nuances backed by savory touches of spice and black pepper. It's tight and compact without too much pulp or softness on the close.
Here is an easygoing and fresh Pinot Grigio with light aromas of citrus, chopped herbs and white stone. The mouthfeel is lean but firm and the wine would pair well with stir-fry vegetables.
Here is an easygoing Chardonnay with measured aromas of peach, almond milk, toasted bread and a touch of citrus zest on the close. The wine has a clean, no-fuss approach that is well suited to pasta and pizza.
Here is an elegant Brunello that is clearly shaped by tradition and territory. The wine has a clean nose with tones of forest fruit, cherry, spice and cola. You can taste characteristics often associated with Sangiovese Grosso, such as wet earth and pressed violets. It also has good acidity and a firm but not overdone structure.
Here is an expressive Chardonnay from the far north of Italy that delivers beauty and harmony in the form of mature peach, honey roasted almond, butterscotch and sweet lemon zest. The wine boasts thick, creamy density and lively fruit flavors on the long finish.
Here is an extremely fragrant and buoyant Grechetto (with a small percentage of Chardonnay) that delivers bright tones of fresh flower, acacia, honey and white peach. It's light, fresh and would be perfect to serve on a hot summer day thanks to its cleansing freshness.
Here is an intense and powerful Primitivo with a burnt note of popcorn and toasted nut backed by maple syrup and cooked plums. The density is not too heavy, which helps render this wine more approachable and food friendly.
Here is an intensely fragrant Greco from Molise with notes of banana, peach, passion and exotic fruits backed by salt water taffy. The aromas keep coming and give this wine an extremely cheerful and upbeat personality. It is polished and smooth but it also offers density and texture.
Here is an interesting take on Viognier, relatively low in alcohol (13%) but quite sweet, at almost 2% residual sugar. The sweetness takes away a fair amount of the interesting citrus character of the grape, and seems to dumb it down a bit, but it might fit in well with spicy Asian dishes.
Here is an oak-aged Chardonnay with overtones of toast, vanilla and roasted almond that sit squarely besides well-integrated notes of exotic fruit, honey and apricot. The oak element is strong, however, and transfers to the mouth in the form of intensity and length.
Here is an oak-aged sparkler from Italy's Lake Garda (made with Chardonnay) that boasts thick density and creamy aromas of almond, peach, butter and yellow rose. It makes for a well-priced alternative to more expensive metodo classico sparkling wines from France and Spain.
Here is an organic Merlot with well-integrated spice, fresh fruit nuances and natural rubber (a tiny touch of Band-Aid is present as well). Soft tannins and a velvety mouthfeel give the wine a sophisticated edge, and its dusty tannins give it the structure to stand up to grilled meat.
Here is an outstanding stainless-fermented Chardonnay, thick and fruity. It's totally loaded with ripe apple and pear-pastry goodness, and the flavors dive deep into a thoroughly delicious, textural finish.
Here is an unabashedly earthy, old-school Oregon style. The fruit suggests wild raspberries, with a dash of cola. The flavors are a bit dilute, and that earthy character dominates.
Here is an utterly irresistible wine—spicy, sensuous and layered with beautifully ripened citrus, tree and tropical fruits. A whiff of pine needle continues as a flavor thread, along with vanilla, buttered nuts, lemongrass and macaroon. This wine just keeps on going.
Here is another fine effort from Columbia Crest that captures some spice and keeps the fruit bright and fresh. Apple and citrus flavors, sharp and tangy, run up against lots of barrel toast. The finish is loaded with baking spices and lightly touched with candied orange peel.
Here is another great value from the Milbrandt brothers, based upon their impeccable vineyard sources (they own 1600 acres, mostly in the Wahluke Slope AVA). Dense and dark, ripe and compact, this Cab/Merlot/Petit Verdot blend brings plenty of macho and muscle, layers of black fruits, black smoke, black tea and black olives. Get the idea? It's a beautiful effort, and really shines at this price point.
Here is another outstanding Sauvignon Blanc from Novelty Hill—ripe and juicy, showing citrus, mango and pear, laced with cinnamon highlights. Winemaker Mike Januik manages to get the most from these young vines, crafting white wines that are both rich and elegant, retain varietal character, and seduce you with hedonistic detail.
Here is another stunningly good Oregon Chardonnay, this one sourced from Oregon's oldest certified biodynamic vineyard. It strikes a perfect, harmonious chord, with ripe tree fruits, juicy citrus flavors and a lingering impression of madeleine cookies. There are skin flavors of lemon and orange, contributing to a dense, lingering finish with marvelous texture.
Here is one of a series of Champagnes from three major Chardonnay villages in the Côte des Blancs. Le Mesnil has some of the top Champagne vineyards and this wine shows the quality of the terroir with its tight minerality and intense acidity balanced by the ripe lemon and grapefruit flavors. Drink now.
Here is tasty, forward, juicy fruit—a fresh berry mix of strawberry, blueberry and raspberry. There is firm acidity to balance the tannins, which bring just a hint of herb. Well done; it lacks only some depth in the finish to bring the score up.
Here is the best of the current red wine releases from Bergevin Lane, a Merlot blend that includes 5% of each Petit Verdot and Malbec. Dense and potent, it's loaded with black fruits, coffee and tobacco flavors. The wine is wonderfully rich, with excellent definition and body. Drink now or cellar for another decade.
Here is the most engaging offering of the winery's 2013 single vineyard Pinots. It's bright with red-berry fruit and tropical-candy highlights. Meyer lemon peeks in, and the tangy fruit flavors continue into a finish of medium weight and length. Drink now and over the next couple of years.
Here is what all the excitement is about:  a Washington Syrah bursting with dense, thick, textured, rich, ripe fruit, yet not too “jammy.” The acids are there to support all that weight, along with generous amounts of oak. The zippy, berry-laden fruit shines through, then the oak kicks in with an abundance of smoke, coffee and licorice notes. Big, sappy, sensuous and flat-out sensational wine. Editors' Choice.
Here is yet another Roero Riserva from the successful 2007 vintage that shows a good use of oak set against tighter sour berry nuances. The wine is approachable and ready to drink, with a clean, upfront personality.
Here is yet another Washington Riesling that shows how good these wines can be. This is well beyond the sweet and fruity style of the tasting room wines; here are layers of stone fruits, density and weight, length and detail. Once in the mouth this explodes with flavor and keeps bringing the oranges, peaches, apricots, nectarines and apples to the table.
Here is your Pinot if you prefer elegance over power. This delicate wine opens with a heady mix of rose petals, orange and lemon peel and raspberry fruit. The raspberry flavors linger gracefully, buoyed by citrusy acidity. The length is impressive.
Here on display are all the elegance, finesse and ultimate power possible in wines from this exceptional AVA. Tart raspberry fruit, stiff tannins and supporting acids are nuanced with citrus, herb and a light touch of vanilla. Drink this from 2020 to 2030.
Here the blend is two thirds Cabernet Sauvignon, the rest an even split between Cab Franc and Merlot. Straightforward and unadorned, this wine is tightly defined, with sleek and juicy red fruit flavors. Cranberry, raspberry, pie cherry and even a bit of pomegranate mingle together, with substantial acids. The 50% new oak is barely evident, but some pleasing toastiness seeps into the finish.
Here the dominant grape is Merlot, with smaller amounts of Syrah, Cab Franc, Cab Sauv and Petit Verdot. It falls to the herbal side in terms of flavor, ripeness and tannin, with some bitterness in the finish. On the plus side, it shows pleasing toasty scents and accents from some barrel aging.
Here the fruit seems to stay in the watermelon/strawberry range, not under-ripe, but more in a high-acid, Euro style. The oak aging (18 months) cloaks it in a lush coat of milk chocolate.
Here the high alcohol does not obscure the layered fruits and overall complexity of this exceptional Cabernet. Thick, ripe and richly endowed, it keeps its black fruit, ripe tannins and liquorous barrel notes all in proportion, and pulls in top flight fruit from Champoux, Sagemoor, the estate vineyard and other select sites. Earth, cedar and tobacco notes highlight the extended finish.
Here the intense floral accents lean toward oranges, as this is comprised of two different Muscat varieties. It's dry but not dull, with citrus aromas and a palate of peach, apricot and papaya.
here too many Pinot Grigios are sweet and sugary, this one's dry, and it has a crisp acidity that makes the mouth water. The flavors are of ripe Meyer lemons, limes, minerals, honeysuckle flowers and vanilla. Great with Asian-fusion fare.
Here we have a fascinating wine that's elegant and opulent, massive and controlled, flattering yet elusive, all at once. That combination of opposites gives it intellectual interest, a wine worth thinking and talking about. Technically, it's dry, fairly high in alcohol and oaky. The 100% Cabernet grapes off the estate are incredibly concentrated in black currants and cassis, showing their sunny, high elevation origins on Pritchard Hill. The wine is not perfect. There's a certain hollowness mid-palate, which has to be attributed to the challenging vintage. But it's a fabulous Cabernet to drink now, and it will reward cellaring for 10 years.
Here you'll find a mix of tart citrus (principally orange peel) with wild berry fruit. It's a tart and tangy wine, with a dash of herb and some earthy tannins. Optimal drinking should be 2018 through 2022.
Here you'll find a supple melding of red fruit flavors that are accented by a mocha note. The Red Mountain minerality is found in the muscular frame, which resolves into astringent, delicately chalky tannins.
Here, Pinot Noir master Richard Longoria offers a more affordable taste of his Fe Ciega estate vineyard (whose other expressions cost upwards of $45 each). Aromas range from cranberry and tart blackberry to black pepper and wet slate, and the flavors hone in on sour cherry and tar. This wine features gripping tannins, so wait until 2016 for an even more optimal experience.
Here’s a country-style Cab that won’t break the bank but offers solid value. The fruit is light and clean, suggesting blackberries and plums, with oregano and thyme notes and the slightest touch of toasty oak. Tannins are soft but fine, and it finishes very dry.
Here’s a light, softly fruity Zin that offers plenty of drinking pleasure. You won’t mistake this for a North Coast Zin. The tannin structure is missing, replaced by a velvety, plush texture. But there’s fruit aplenty, and spice, too.
Here’s a rich, solid Cab from a good winery with a proven track record. Made in the Bordeaux style, with 72% Cabernet Sauvignon, 26% Merlot and 2% Cabernet Franc, it’s got ripe black-currant and plum aromas and flavors and a solid dose of toasty new French oak. Very balanced and complex. The tannins are soft enough to drink it tonight, but it can also age, if you want.
Here’s a soft, supple wine of great character and harmony from an underrated producer. It has pretty earthy-berry aromas. While it’s not very oaky there’s enough to give a hint of smoke and vanilla. On the light side, with soft tannins and somewhat low acidity, but the overall impression is very likable and elegant. This is a racy wine to drink now while your bigger ’97 Cabs are maturing in the cellar.
Here’s a vigorous bubbly that impresses for the strength of its acidity and its fine cleanliness. The aroma is shy, even austere, just faintly suggesting diluted lime in water, and the flavors, also austere, are of lime. The wine asserts itself through power. It finishes rough and scoury, yet there’s something easy to like about it.
Here’s an extra dry (meaning slightly sweet) Prosecco which delivers plenty of zip and zest in the mouth. Flavors of citrus rind mingle with hints of burnt sugar, and the profuse, tiny bubbles make it visually interesting as well. It’s dry enough to serve as an apéritif, or try it after dinner with a not-too-sweet dessert such as a lemon tart.
Hermann J. Wiemer's standard-label Cabernet Franc suggests a freshly fruity yet delicate expression of red wine. Brisk black-cherry and berry flavors are sheer and perfumed, flecked by touches of graphite and violet. It's delightfully light bodied, framed in soft feathery tannins and a silky mineral-rich finish.
Hermann J. Wiemer may be synonymous with NY Riesling, but its Cabernet Francs are consistently some of the best reds made in the state. Subdued shades of cigar box, cedar and tomato leaf lend savory Old World elegance to this ripe richly concentrated wine. Pristine blackberry and plum flavors are juicy and penetrating yet briskly composed. A bristle of soft cocoa powder tannins extends the finish.
Hermes is made with air-dried Moscato grapes on the beautiful island of Sardinia. The amber-colored wine is redolent of candied fruit, butterscotch, caramel, orange zest and honey. Dried ginger and sharp resin characterize the close.
Hestan only makes this one white wine. Though its beginnings might seem humble, the juice in the bottle surely will change anyone's mind. This is liquid gold in color, with deep petrol aromas and a note of toasted caramel oak.It's superbly balanced, with minerality winning the day—especially on the finish. This wine starts out like a California blockbuster but finishes very elegantly, with finesse.
Hews closely to the Dutschke style: Full and soft, with slightly jammy dark cherry-berry notes accented by cedar and Mexican chocolate. This is a velvety, immediately accessible Shiraz for relatively early drinking, delivered at a remarkably fair price.
Hews to a sweeter style, at a time when the momentum for California rosé is swinging toward dry. The wine has simple raspberry jam, orange zest, vanilla and white sugar flavors.
Hews to the Hanzell style, which is almost old-fashioned in this age of ripely opulent Pinot Noirs. This one's tight as a drum in tannins and acids, a quivery, nervously wound wine. Yet it's quite rich and complex, with a tapestry of cherry, red licorice, tobacco, Canadian bacon, dusty Indian spice and buttered toast flavors.  Needs 7–8 years in the cellar, and, based on tastings of very old Hanzell, should slowly unfold through the 2020s.
Hews to the sweet Moscato style, with raspberry, orange, vanilla and white sugar flavors. It's an easy picnic wine for warm afternoons, especially with semisweet fruits, ham or light pastries.
Hibiscus and strawberry scents make an appealing invitation on the nose of this bottling, and then light cola and pepper spice up the ante. This would be a great red for warmer weather, served with a slight chill that would still allow the flavors of sandalwood, red cherry and marjoram to emerge.
Hibiscus, rose petal and sour cranberry kick off the nose of this bottling, but its most compelling aroma is the stark and ethereal minerality, recalling iron and crushed gravel. Strawberry fruit pops on the palate, as does ripe cranberry, but that earthy soil and crushed rock quality rises to the top again.
Hibiscus, rose, juniper, clove, marjoram and graphite aromas all show on the nose of this Foley family wine, which is light yet powerful in finesse and depth. Plummy fruits meet with incense, pine needle and herbal, forest-floor intrigue on the palate.
Hickory and other resiny aromas dominate the nose, and oak is the major player from start to finish. If you like a thick Chardonnay weighted down with cinnamon, resin and extract, then this is it. But to us it's overoaked and borderline cloying. It just doesn't have that natural fresh-fruit touch; seems overmanipulated. Imported by Carolina Wine Brands USA.
Hickory and other wood-based aromas and flavors dominate this Amarone-style blend. Amid all the smokiness there's cola and vanilla aromas and thick, heavy, meaty flavors of baked black fruits offset by toast, spice and chocolate. A sweet-tasting, jammy feeling finish closes the show.
Hickory is the lead aroma, followed by notes of leather, earthy berry and spice. It feels juicy, lively and traditional, with a fine body-to-acid ratio. This offers classic Rioja flavors of red fruit, tomato, tobacco, dill and vanilla, with a long, consistent finish. It's healthy and drinkable now through 2017.
Hickory smoke and rubber band aromas control the nose. It feels stretched and acidic, with zesty plum and raspberry flavors. Oaky vanilla and creamy flavors surface, which lead to a long but undistinguished finish.
Hickory smoked, campfire aromas lead off the nose, which has dense berry and curt minerality at the core. The palate is chewy, meaty and rich, with toasty, woody, spicy flavors of dark fruits and chocolate. Almost blackened at points, but undeniably from good grapes.
Hickory, roasted black fruit, vanilla, rubber and plastic aromas set up a big but balanced feeling palate. Flavors of roasted blackberry are rubbery and come with oaky vanilla, while this feels good on the finish with an overriding oak character in the driver's seat.
Hidalgo may be based in Sherry, but this foray into Rioja is a success. This warm-vintage wine is rich and ripe, with earthy, baked plum and blackberry aromas. A full, drawing, muscular palate along with lusty flavors of black cherry, blackberry, oak and many spices finishes full, lush and harmonious. Drink this tannic heavyweight through 2028.
Hiding behind Griñon's impressive 2004s is this ultrapremium blend of Cabernet, Petit Verdot and Syrah. Emeritus is sweet and ripe with pipe tobacco, cassis, spice cake and chocolate aromas. It's immense and inviting, with grabby, plump blackberry fruit along with cinnamon, mocha and cola notes. Creamy, rich and almost unctuous. Drink over the next five years. 200 cases made.
High-acid red wine is not for everyone, but this one—dry, stalky and light—is a genuine example of a wine that has always had a following in northern Portugal, great for pairing with fresh sardines. Think that way, and it's more than just a curiosity.
High-altitude (up to 1,800 feet) mainly north-facing vineyards give this wine its intense character. It is crisp, tight, mineral and concentrated. Acidity cuts through, making this wine right for seafood and spicy Asian cooking. The aftertaste continues this fresh, textured character.
High-altitude vines yielded this full while also crisp wine. It is fruity, touched by caramel and spice and some toast flavors from wood aging. This is a rosé style that goes with food.
High-elevation aromas of blueberry, herbs and bramble are accented by cumin and spiced-plum notes. This displays ample size and grip, while flavors of roasted plum and savory spices are earthy. On the finish, this is oaky and minty tasting.
High-elevation vineyards produce the fruit for this crisp, herbaceous wine. It has flavors of ripe gooseberry and lime, with a light hint of nutmeg, immediately appealing in its fruitiness.
High-grade oaky aromas of vanilla and baking spices mix with modest mature berry fruit and animal notes on the nose of this dense tannic mature Rioja. Oaky flavors of sawdust and wood resin share space on the palate with spicy dried cherry and plum. Drink through 2024.
High-impact aromas of sun-ripened blackberries, smoke and char extend throughout this rich, complex Pinot Noir. Blackberry and black cherry flavors are plump and ripe, yet layered with savory herb and mineral tones. It's solid in structure, framed tightly with tannins and should meld beautifully through 2025.
High-intensity and reflective of its mountainous heritage, this 100% varietal wine is elegant and velvety, despite its thick tannin structure. It offers equal components of berry pie, black pepper and cardamon. Smooth on the palate, it's ready now, well made and in balance.
High-pitched acidity helps balance the bigger, bolder elements of truffle earth, leather and cherry cordial than run freely in this full-bodied softly textured wine.
High-pitched acidity keeps fresh a bold full-bodied exploration of dark cherry, cassis and mountain blackberry. Still evolving, the wine is nuanced and quiet at first, taking time to coax out. Leather, sage and a hit of citrus add complexity and intrigue.
High-pitched in freshness, this white includes 14% Sémillon, which accentuates a backbone of thick texture and measured oak. Light bodied, it offers flavors of fresh green apple, papaya and pear.
High-pitched leather, chewing tobacco and desiccated black-fruit aromas lead on the nose. On entrance the wine feels loose and easy, but a medium amount of chewy tannins give footing to the second half of the palate.
High-pitched, medium-intense notes of toasted wheat, black cherry, maduro and sweaty leather define the nose and palate. This is a medium-bodied wine, and it offers powdery tannins and juicy acids that support the flavors. Cherry and cocoa notes linger on the finish.
High-toast aromas are followed on the palate by flavors that are more about wood than fruit. That gives the wine a tough, extracted character that probably will not go away.
High-toast aromas from the wood aging are followed on the palate by more layers of toast and spice. Behind this wood and tannin there is plenty of the ripe, soft fruit that is more typical of this appellation. The wine will fill out and give some generous fruit. Drink from 2019.
High-toned acidity complements the generous, brambly black fruit and brown sugar notes in this wine, its savory undertone recalling leather and coffee.
High-toned acidity glares a lemon-lime spotlight onto tart stone fruit and fresh herb tones in this blend. Dry and delicate in body, it's on the austere side, but vibrant and refreshing.
High-toned acidity lends raciness to this otherwise fleshy dry Riesling. Like many of the producer's 2015 dry wines, it's rich and densely structured, but the profile suggests crisper tones of lime, lemon and tangerine rather than stone fruit. The finish is a touch warm, but it's an undeniably attractive, powerful wine.
High-toned acidity lends verve to delicate raspberry and white grapefruit flavors here. It's not deeply concentrated but lavishly textured with a cutting, mineral finish. Drink now.
High-toned acidity provides a backbone of structure amid the otherwise luscious profile of this wine that's delightfully light and bright in pomegranate, black cherry and spicy citrus. Deliciously juicy and textured on the palate, it finishes with a touch of tobacco and black tea.
High-toned acidity rules the day here, the wine a tempting mélange of fresh grapefruit, lemon and apple, the texture smooth and succulent. The flavors are long lasting and complex.
High-toned and 100% varietal, this ephemeral Pinot Gris was aged in stainless steel and is dry and waxy on the palate. Crisp green apple and lemon flavors are complemented by a mineral underbelly that makes this a food-friendly wine.
High-toned and already considerably far down the aging path, this 98% pure Merlot (2% Cabernet Sauvignon) brings the heat (14.9% alcohol) and packs substantial, earthy tannins. The fruit flavors remain on the lighter side of strawberry and raspberry, with a strong herbal component running through the middle and into the finish.
High-toned and citric on the nose, with foresty spice and a whiff of the ocean. Tight and nervy in the mouth, with herbal, spicy red plum flavors that are true to the variety. Honest but a touch lean and fiery on the finish.
High-toned and sharp, this Cabernet features sleek berry and cassis fruit. On the palate it feels both slightly hot and acidic; it needs decanting. If you like some spice and plenty of new oak, this is a good choice.
High-toned and sharp, this has a mix of pear, tropical fruit, banana, and juicy fruit gum. It's a fruit salad wine, full-bodied and exceptionally flavorful. There's a streak of butterscotch running through the finish, from fermentation in “neutral” oak. Drink up!
High-toned anise and lavender mark this estate-grown wine aromatically, followed by balanced layers of blue fruit and leather. A bite of peppery spice on the finish leaves one wanting more.
High-toned apple-cider aromas on the nose belie the gorgeously fresh palate. This is lip-smackingly good, with a concentrated fresh-fruit flavor that's sweet and bright with notes of hibiscus nectar and honey. It lingers long and smooth on the finish.
High-toned apple cider notes dominate the nose on this concentrated blend of Riesling, Vidal Blanc and Chardonnay from Virginia's Veramar. Full bodied but dry with a rich viscosity and a brisk, lemony acidity, it's straightforward, but enjoyable for a casual night's fare.
High-toned apple scents combine with a tangy, underripe tangerine note on this fairly dry, yet surprisingly honeyed Riesling. The midpalate feels a tad hollow, but the clean finish is refreshing.
High-toned apples and pears and a grassy, herbal note scent this unique blend of Croatian and international grape varieties. Deep gold in color, it's a savory wine with a bruised apple palate, but an interesting pick for everyday.
High-toned aromas  of cherry and red plum entice on this surprisingly robust Finger Lakes Pinot Noir. Concentrated flavors of cherry and wild strawberry are brambly and tart, with shades of granite that linger elegantly on the palate.
High-toned aromas include nail varnish, resin, spicy plum and nutmeg. The concentrated palate delivers ripe blackberry, blueberry extract, clove and a chocolate note alongside smooth tannins. A licorice note signals the close.
High-toned aromas of barrel spice, green pepper, cherry and herb lead to plump cherry flavors. It delivers enjoyment but seems a bit generic.
High-toned aromas of beeswax and ginger carry onto the medium-full, lissome palate, which picks up notes of glazed pear and flower.
High-toned aromas of black cherry syrup and orange peel carry the nose. The thick, syrupy palate lacks much acidity and is reminiscent of flat Dr. Pepper, yet a roasted coffee tone is welcomed on the finish.
High-toned aromas of black fruit, barrel spice and herb lead to a wound up palate backed by lightly grainy tannins. It's almost four years old, but still seems to need time to settle in. Best after 2020.
High-toned aromas of blackberry, aniseed, macerated cranberry, motor oil and flower lead to rich full-bodied cranberry and blackberry flavors that bring a sense of hedonism.
High-toned aromas of blueberry, bramble and wood spice are followed by supple fruit flavors that show purity and detail. It has a lovely sense of texture and purity.
High-toned aromas of cherry cola and berry preserves are enticing on this concentrated, fruit-forward Pinot Noir. The palate is suppple with ripe cherry flavor, tinged with a spray of violets and firm, yet chalky, tannins.
High-toned aromas of cocoa, barrel spice, vanilla and dark fruit lead to plentiful, focused fruit and barrel flavors. The flavors linger on the finish.
High-toned aromas of cocoa, toast, mixed green herb and dark fruit lead to tart cherry and cranberry flavors that bring a pucker factor. It shows a very lovely sense of balance that keeps the interest high. Give it some additional time in bottle or a short decant.
High-toned aromas of cranberry, herb, black licorice and dried cherry are followed by tightly wound dark-fruit flavors backed by firm tannins. The finish extends into the distance. It's a highly structured wine, with its best days far in front of it. Best from 2021 through 2027.
High-toned aromas of dried herb, cherry liqueur, red apple and baking spice are followed by full-bodied generous dark-fruit flavors. Grainy tannins provide support. It finishes a bit green and gritty.
High-toned aromas of dried herbs, cocoa, licorice, woodspice and blackberry lead to full-bodied yet elegantly styled black fruit flavors, with the tannins showing some grit.
High-toned aromas of dried peach, apple, spice and sandalwood in this qvevri-aged wine give way to a rich, almost silky palate that bursts with notes of yellow flowers and honey-tinged oolong tea. Bright, citrusy acids and bracing, tea-like tannins extend on the long finish.
High-toned aromas of herb, cigar box and spice are followed by tart cranberry and cherry flavors backed by lightly gritty tannins. The bright acidity keeps the interest high. Put it on the dinner table to see it at its best.
High-toned aromas of herb, flower, spice and cherry are followed by tart elegantly styled fruit flavors. The new oak influence seems minimal. Pair it with food to see it at its best.
High-toned aromas of herb, pencil lead, vanilla and plum are followed by plush plump fruit and game flavors. It possesses a soft texture.
High-toned aromas of herbs, dark coffee, blue fruit and orange peel are followed by saturated black-fruit flavors.
High-toned aromas of potpourri, herb and white pepper lead to plump pleasing fruit flavors. It brings a slightly tacky feel, with the finish coming up a bit short.
High-toned aromas of raspberries, mint, nori and green herbs are followed by black-tea flavors and slightly gritty-feeling tannins. It brings appeal but the variety seems hard to find.
High-toned aromas of raspberry and plum come with herbal, olive accents that are entirely normal for Chilean Bordeaux-style blends. This feels fresh and agile on the palate, with raspberry, cherry, plum and berry flavors offset by herb, mint and tobacco notes. An elegant feel and herbal shadings define the finish on this ready-to-drink blend of Cabernet Sauvignon, Carmenère, Malbec and Cab Franc.
High-toned aromatics complement aggressive, unintegrated flavors of raw wood. It's lumber, not toast, that you taste, along with bitter tannins and little evidence of ripe fruit.
High-toned aromatics emphasize baking spices (the wine spent two years in mostly neutral oak). Light red fruits fill in the rest. The flavors recall a morning glory breakfast muffin done as a red wine.
High-toned aromatics precede a light, lean palate, with a jolt of tingling acidity polished around a medium-weight body. There's  a hint of wet stone and spice to the finish.
High-toned baking spice, flower and herb aromas are backed by broad yet well-balanced dark-fruit flavors. The tannins are present but are polished to a fine sheen.
High-toned berry and cherry aromas introduce this easy drinking, yet nicely structured Pinot Noir. The palate is ripe with blueberry and plum flavors, but bolstered by tart cranberry acidity and a flurry of fresh green herbs. Soft tannins carry out the finish.
High-toned but slight hints of caramelized pear lead onto a concentrated palate that is as governed by fresh acidity as it is by alcoholic heat. This packs a punch and will ideally paired with equally substantial food.
High-toned cherry and cassis star in this winemaker's reserve-level wine, built with structure and ageability in mind. Still, it's pleasurable now, a plushness surrounding the palate around integrated tannins and a lengthy finish.
High-toned cherry and floral notes blend with scents of plum and raspberry. This is narrow and jammy in feel, such that it collapses a bit. The preserved-berry flavors are more generic than specific.
High-toned cherry and orange dance around considerable toasty oak that never becomes obtrusive in this expansive, succulent wine. Smoky tobacco and violets provide a savory component that works with the fruit.
High-toned citrus aromas lead to a sharp, spritzy palate with pithy flavors and lots of zest. Doesn't taste like much besides tangy lime and citrus.
High-toned citrus is kept fresh and alive by this wine's core of stony minerality. It's further buoyed by floral undertones and an overall sense of lightness.
High-toned citrus stars in this mineral-driven wine that harmonizes acidity and fruit. Lime and grapefruit lean into richer elements of vanilla and caramel on the finish, balancing each other out.
High-toned energy is the persistent theme of this coastal Syrah. The nose is jumpy and wild, with leather, coffee and tarry notes along with foxy berry fruit. A juicy, crisp palate is high in acid, ringing with peppery currant and plum flavors. Toasty, spicy oak leads a ripped, bold finish. Drink through 2023.
High-toned floral and tropical aromas are vivacious. A racy palate with bold acidity is the stage for lychee and flowery flavors. A full finish with bitter edges is true and textbook for Salta Torrontés.
High-toned fruit and a twist of kirsch, red cherry and pomegranate provide a bright freshness to this mountain-grown wine, as unexpected as it is inviting. Dry wood tannins belie a powerful weight and body, buoyed by the acidity. Drink now through 2022.
High-toned gooseberry, pear, papaya and fig flavors mark this dry, but creamy Sauvignon Blanc. It's rich with fruit, yet dry on the finish with brisk acidity.
High-toned herb aromas mix with barrel spice, pencil lead and blackberry notes on this initially aromatically brooding wine. The palate holds nothing back with rich, intense black-fruit flavors that display a ripe style. It's a bit hard to get at the variety but the yum factor is there.
High-toned lemon and toasted nut notes mark the nose. Medium in body, this has cutting acids, which kick the salivary glands into overdrive.
High-toned lemon aromas are accented by citrus rind and mushroom notes in this bright, crisp Chardonnay sparkler. It's initially quite bold on the attack, but settles to a delicate mousse that lingers on the palate with concentrated lemon flavor.
High-toned notes of bruised apples and fresh figs waft from this dry, medium-bodied Croatian Malvasia. Savory in profile, the palate is tinged with hints of tinned apple juice concentrate.
High-toned notes of freshly-cut hay-meadows, mossy undergrowth and ripe pears provide a complex background for this rounded yet toned harmony of allspice, pear and hazelnut. A winning combination that calls for food.
High-toned on the nose, coming close to a hint of mail polish, which detracts slightly from the flavors of stewed berries and dark chocolate. It's full-bodied and round, leaving an almost confected impression on the palate.
High-toned red-berry aromas come with strong hints of herbs and olive. This has a choppy, somewhat astringent and tartaric feel. Acid-driven flavors of herbal plum finish mildly green, with a lasting note of olive.
HIgh-toned red berry and pomegranate highlight this wine made from 93% Merlot and 7% Cabernet Sauvignon. Time spent in both French and American oak is perceptible but not obtrusive, with the finish slight in cherry and vanilla.
High-toned red fruit stars in this wine, a nice showing of the sought-after vineyard site atop Moon Mountain. Soft, elegant and integrated in terms of tannin and oak, it retains the structure and acidity to age well and take on additional complexity. Drink now through 2020.
High-toned red fruit wraps around jolts of black tea in this savory, structured and nicely made vineyard-designate, a full-bodied, burly wine. Drinking well upon opening, it develops nuance and character in the glass as it goes along.
High-toned strawberry and cherry open this medium-bodied wine that takes on heavier, darker overtones of dried herb, nutmeg and black tea as it goes. From a meticulously farmed vineyard also known for Chardonnay, it conveys a stamp of tobacco on the oak that invites thoughts of leather chairs and cigars.
High-toned tangerine and lime acidity cuts a sharp edge through this intensely ripe yet composed dry wine. It's zesty and green, but boasts rich yellow plum, melon and grapefruit flavors. It's delicious already but should continue to meld beautifully through 2025.
High-toned with lemon-rind notes against an undertone of oak, this woodsy Sémillon is crisp and bright with acidity. It develops into a fuller style in the glass and on the finish. Fenestra makes a lot of different wines in small lots and this is one worth trying.
High-toned, fragrant, toasted oak nuances meld beautifully with delicious black cherry aromas and flavors in this well-balanced, abundantly proportioned wine. It is full bodied, opulent in texture, with enough fine-grained tannin and acidity to support the high level of ripeness. It keeps demanding another sip.
High-toned, heady elements precede red currant notes on the nose. The slender palate reveals classic flavors of earthy Pinot fruit matured in the traditional large, used barrel. Wet earth, hay and cherry fruit take turns, although very pure notes of ripe red cherry appear over time. This is an exercise in subtlety and would be a perfect match for game.
High-toned, raw aromas of cherry and currant are backed by toasty oak and mint. Lively and lifted as well as choppy in feel, this tastes mostly of char, plum and peppery spice. Things blacken up on a hot, firm, toasty finish.
High-toned, red cherry fruit aromas on this bold, full-bodied Croatian Pinot transition nicely to a deeply concentrated black fruit palate sprinkled with cocoa and vanilla notes. The texture is lush overall, but grape tannins feel harsh and grippy on the finish.
High-toned, with somewhat muted fruit – waxy comes to mind – yet with appealing softness and immediate drinkability. It's non-vintage, a blend of two Cabernets, Merlot and Syrah, streaked with vanilla.
High acidity and modest alcohol combine to make this dry wine crisp and elegant. It's not particularly rich, but has just enough pear and peach flavors to get by.
High acidity and soft tannins mark this flavorful red, an unusual blend of Tempranillo and Grenache. It's a little on the sweet side, but the raspberry, cherry, mocha and oak flavors are delicious.
High acidity cuts through this wine from the get-go. The tannins also show a hard edge. This is a wine for the future, always with a sense of austerity and minerality.
High acidity gives this wine freshness, while the fruitiness is somewhat more distant. It could age, but the bitter edge and the acidity are difficult to get past.
High acidity gives this wine its mouth-tingling, almost sour taste, but oodles of cherries balance it. It's also pretty tannic. Doesn't seem like an ager, so drink with meats in rich tomato sauce, garlic and cheese.
High acidity makes this wine taste bright, fruity and light. There is only a hint of dry tannin to the red currant flavor.
High acidity marks this vibrant wine, which is from one of Kendall-Jackson's coolest coastal vineyards. The crispness lends a vibrant tension to the intense flavors of Meyer lemons, orange blossom and minerals, while oak adds softer, spicy notes. Feels racy and nervy all through, in a delicious way.
High acidity marks this wine, giving it a crisp character with subdued fruitiness. That should change over the next few months, so drink from late 2017.
High alcohol and exceptionally ripe fruit are the hallmarks of this mountain vineyard. In this Zinfandel, they express themselves as blackberries, cherries and mocha that have a roasted edge, and a Port-like heat that is by no means unpleasant. But you do want to drink this Zin with dishes rich in beef, cheese and olive oil.
High alcohol and superripe fruit give this blend its personality. It's incredibly rich and extracted with blackberry and cherry jam, anise, mocha and toast flavors, wrapped into luxuriously soft, complex tannins.
High alcohol and very ripe fruit combine to make this reminiscent of Port. It tastes of black currant and blackberry jam, with a hint of raisin. Although it won't please everyone, it is a good example of its warm-climate style.
High alcohol gives the wine heat, especially in the finish. It's also overripe, with the blackberries veering into port-like raisins and prunes. But it is thoroughly dry, with good acidity and tannins. Tasted twice, with consistent results.
High alcohol gives this blend chili pepper heat behind the black cherries, mocha and currants. It's a robust, heady wine that wants rich stews and roasts to pair with.
High alcohol gives this Bordeaux-Rhône blend a sweet, hot mouthfeel, while overripe fruit suggests raisins and prunes. Still, it's a sound wine that will find plenty of admirers. Ready now.
High alcohol gives this dry, tannic wine some heat, and the overripe fruit lends a raisiny, pruny tinge to the blackberry flavor.
High alcohol gives this Pinot some heat, but it also lends incredible richness and ripeness to the flavors, which range from raspberry jam and cherry pie filling to buttered toast, creamy vanilla and exotic spice. A delicious and heady offering from Napa Cabernet specialist Hall winery.
High alcohol gives this wine a burn, especially on the finish. It's also uneven in tannins, with some sticky, jagged edges. The fruit is very ripe, veering into raisins. Drink up.
High alcohol gives this wine a distinct burn. The cherry fruit has a roasted fruit portiness, although the finish is entirely dry. Oak adds chocolaty toastiness. It's a good example of a big, ripe California red wine. Give it a good decanting and drink now.
High alcohol gives this wine a hot, glyceriney sweetness, and the blackberry fruit flavors veer into Porty raisins. Anyway you slice it, it's overripe.
High alcohol gives this wine a jalapeño-pepper heat, while extremely ripe grapes bring the blackberry and cherry flavors over the line into currants, raisins and prunes. An extreme, but classic, example of its superripe style.
High alcohol gives this wine distinct heat, as well as a sweet, glycerine-driven edge. The wild blackberry, prune and pepper flavors are characteristic of ripe Zinfandel.
High alcohol gives this wine peppery heat and a mouthwatering savoriness. The flavors, though, are all Zinfandel, suggesting ripe wild blackberries, currants and dark chocolate. It will pair well with smoky, sweetly-sauced barbecued ribs and chicken.
High alcohol gives this wine prickly, peppery heat. Although it's dry, it's Port-like, with raisin, blackberry, white pepper, licorice and bacon flavors. Give it credit for sheer power. It will age, without ever losing its rustic character.
High alcohol gives this wine some heat, and also a glyceriney sweetness. It's very ripe in blackberry, blueberry and currant flavors that have a thick, liqueur viscosity. Tasty and heady, it defines the Dry Creek superripe style of Zinfandel.
High alcohol gives this Zin a distinct heat, with flavors of black pepper and blackberries so ripe, they veer into prunes. Richly sauced barbecue dishes will rise to the occasion.
High alcohol gives this Zin a glyceriney sweetness, and the raspberry, cherry and blackberry flavors veer into overripe raisins and prunes. A rustic wine, it will stand up to barbecue. Drink it now.
High alcohol gives this Zin a hot burn, but it's part of the wine's personality. That's along with the chocolate, black currant, cassis and pepper flavors and rich, thick tannins. You'll either love it or not.
High alcohol gives this Zin heat and also a glycerine sweetness. Residual sugar may contribute to the sweet taste. The flavors are of raspberries, cherries and caramelized oak.
High alcohol gives this Zin some jalapeño-like heat. It shows classically ripe Dry Creek flavors of briary, brambly blackberry, raisin and chocolate. It will age, gradually losing fresh fruit and turning more leathery.
High alcohol is giving this 100% Cabernet some inherent instability that warrants against extended aging. However, if you drink it soon, you'll find a vastly rich, opulent wine, with blackberry jam, mocha and toasty oak flavors whose tannins reflect Napa's best. A fabulous steak, perfectly charred and prepared, will make you drain the bottle.
High alcohol is the price you pay for the exceptional ripeness of this rich, lush Pinot Noir. It's so forward in cherry, red currant, cola and mocha flavors, but finishes totally dry. Great acidity brings a zesty balance to this deliciously drinkable Pinot.
High alcohol lends an uncomfortable heat to this blend of Syrah, Grenache and Viognier. Raspberry and cherry flavors are brightened by citrusy acidity. It's ready to drink now.
High alcohol makes this Grenache seem hot and sweet in glycerine. It tastes candied, with cherry pie and red licorice flavors.
High alcohol makes this wine seem hot. It's also very dry, and rich, oily foods will coax out its sweet berry essence.
High alcohol marks this Bordeaux-style blend, giving it heat that accentuates the tannins. The result is tough and dry.
High alcohol marks this wine, giving it a burn, especially after you swallow. Other than that, it's soft in acids and tannins, with cherry and currant flavors. At nearly six years old, it's giving its best now.
High alcohol of 20% makes this dessert wine hot in the mouth. That's the main impression, because the sweetness and fruit aren't quite strong enough to balance the heat. Nonetheless it's pretty sweet, with blackberry jam and chocolate flavors.
High alcohol stars in this Syrah. Prickly heat dominates, giving a fiery warmth to the blackberry, cassis and grilled beef flavors.
High alcohol sticks out on this wine, giving it a dry heat, while raisin flavors suggest a port-like overripeness. It's not going anywhere, so drink up.
High alcohol, clocking in at 16.5% by volume, is the overwhelming fact of this Zin. It gives it a jalapeño pepper heat, but also is responsible for the fantastically ripe cherry, raisin and rum punch deliciousness. Partner it with barbecue.
High alcohol, enormously ripe fruit and soft acidity make this wine taste sweet and syrupy. Not likely to evolve, so drink up.
High alcohol, softness and tremendously ripe fruit combine to craft a wine of heady opulence. With raspberry and cherry pastry, chocolate fudge and anise liqueur flavors, it's almost a dessert wine, except that the finish is dry.
High alcohol, to the tune of 15.5% by volume, is the defining element of this Zin. It gives heat and the sweet, glyceriney finish of a minor Port. The flavors are also too ripe for comfort, with raisins, prunes and brown sugar.
High alcohol, with its burn and glyceriney sweetness, mars this otherwise good Syrah. The tannins are polished and smooth, the acidity brisk and clean, but the wine's raisiny, port-like finish detracts.
High and tight aromas of chopped grass and cut tennis ball are met with a pretty floral element that veers toward fresh purple flowers. The family-owned estate, which boasts some of the more dramatic vineyard blocks in the region, offers lemongrass, squeezed lime, citrus zest and Granny Smith apple skins on the palate.
High and tight aromas of cranberry, anise and thyme characterize the nose of this clonal study by Sabrine Rodems. Chaparral scrub shows at the tip of the sip and then broadens toward strawberry in the midpalate before tightening around pencil lead and herbes de provence flavors.
High density planting of a vineyard on the slopes of the Azeitão mountains has produced a rich and seriously dense wine. It has enormous amounts of spice, oak-aged flavors and bitter tannins. The red fruits are lost at this stage in the welter of other flavors. but with time its true, impressive colors with shine. Drink after 2016.
High in acidity and low in oak, at least on the palate, and indeed aged in a majority of neutral French barrels, this wine is bright in lemon and green apple, with a suggestion of mango, falling somewhat flat on the finish.
High in acidity and low in oak, this is a white that pushes the limits, reflective of the extreme, cool-climate vineyards from which it sources. Fresh-squeezed lemon is the star, the wet-stone minerality razor sharp.
High in acidity and upfront in pineapple, lemon, lime, green mint tea, vanilla and white pepper flavors, this Sauvignon Blanc has a sweet-and-sour taste. Made without oak, it's brilliantly clean and savory, but just a little too sweet.
High in acidity and well-defined minerality, this wine is also soft and velvety, with a sensibility of crushed rocks and preserved lemon. From a younger block of the famed Ritchie Vineyard, it celebrates youthful playfulness on the palate, with a long-lasting, voluptuous finish.
High in acidity with a voluptuously sleek and supple body, this is a smoothly tamed wine. It's youthful and structured, with a mix of citrus, black cherry and cola. Medium bodied, it's memorably balanced and possesses subtle power.
High in acidity, and with a tangy, minerally flourish, this Chard has ripe flavors of pineapples and papayas, enriched with smoky-sweet, vanilla-accented oak. It's a fashionable wine that will go well with rich fare, such as scallops in a cream sauce.
High in acidity, as Sangiovese tends to be, this wine also has the light, delicate mouthfeel of Pinot Noir. The alcohol gives it some body and heat, while the flavors veer toward black cherries. It's a good, interesting wine, although a bit rustic. Won't age, so drink now with rich Italian fare.
High in acidity, restrained and focused on freshness above all else, this wine shines with wet stone, Meyer lemon and grapefruit peel flavors.
High in acidity, this features a pleasant saltiness matched by an austerity of lemon and pear. It's a lighter, brighter style of the variety that stands out for its zestiness and slight layering of herb and ginger.
High in acidity, this Merlot, Cabernet Sauvignon and Cabernet Franc blend is a crisp, with red-fruit flavors. It is bright and fresh, with light tannins that give structure to the fruits. Drink now.
High in acidity, this wine seems unbalanced. The fruit is distinct from the structure, leaving crispness contrasted with firm tannins.
High in acidity, with a nice silky texture and bone dry. It's a very good wine, but despite some modest cherry, raspberry and licorice flavors, it lacks richness, particularly at this price.
High in alcohol and exceptionally ripe, in the Peachy Canyon style, with raisin, blackberry jam, pomegranate, crushed pepper and dark chocolate flavors. This porty Zin defines its triumphant style, in a flashy, impressive way.
High in alcohol, but Rockpile Zins wear it well. The peppery heat is perfectly in keeping with the variety's briary, brambly personality. Enjoy the wild blackberry, spice and dark chocolate flavors now for maximum freshness.
High in alcohol, excessively soft and sweet in sugar, this Zin leaves much to be desired.
High in perceptible acidity, this wine leans savory in rhubarb, cranberry and a twist of sour cherry, adding in clove and black pepper behind the scenes. Light-bodied, it's soft and table-ready.
High in ripeness and intensity, this vineyard designate overpowers with astringency as it plows through a wall of blackberry jam and chocolate flavors.
High levels of acidity give this wine a tight, eye-watering character. The fruit was probably not ripe.
High Note reaches the high notes, the middle notes and the bass notes. It starts with dark berry aromas and clarity, while the palate is lively and fresh, with cherry and a light undercurrent of olive for flavors. A full, honest Malbec with size, character and balance.
High on the deliciousness-factor, this shows soft, seemingly sweet flavors of raspberry, cinnamon, smoky butter, sugar cookie and vanilla. It's a little one-dimensional, but that dimension is a nice one. Drink now.
High quality and easy availability (more than 17,000 cases are made) make this Brunello a sure bet for consumers who love the rich tastes of Tuscany. The wine boasts an immediate and intense delivery of blackberry, cedar and pressed blue flowers. It has natural denseness and firmness that fuel a long and satisfying finish.
High Slopes begins tannic and tight but settles down into a finely honed Syrah of notable structure, layered in pepper, smoke and tart blackberry flavor. It will pair deliciously with savory dishes along the lines of cassoulet or roast game and cellar another 5–10 years.
High spice and toast flavors dominate this wine. The wood use is masking the fruit, probably too enthusiastically. It should soften, although not enough.
High toast and burnt wood are initially off-putting. The tannins in the wine are also on the smoky side. However, there is fruit here, offering some balance in this powerful, dry wine, and giving some blackberry juiciness, which gives relief from the intensity of the wood.
High toast and spice flavors dominate what is relatively light fruit. The wine is austere, somewhat lightweight, with freshness and wood the main elements.
High toast aromas are filled out on the palate with rich, concentrated fruit and bitter chocolate flavors. This powerful, impressive wine is spicy and densely packed. At this stage, it feels hard edged, but that will fill out in the next 3–4 years as the wine broadens out.
High toned and grapy when first opened, this opens up nicely with decanting. Pretty raspberry and light cherry fruit are enhanced with aromas of fresh-cut tobacco and just-picked herbs. The length and detail are impressive.
High toned and sharp edged, this should probably be consumed quickly. Scents of petrol run into a barely-ripe flavor of rhubarb.
High toned aromas mark the nose of this wine, including dried herb, fresh plum, huckleberry and spice. Its purple fruit flavors are rich and lush, with a pleasing purity that carries through the finish. It's uncharacteristic of Sangiovese but brings undeniable appeal.
High toned aromas of spice, herbs and sweet plum are followed by black currant and blackberry flavors. It brings undeniable appeal.
High toned black-cherry and berry aromas lead to the concentrated palate that's full of ripe sour cherries, marked with dried thyme and a spray of lemon acidity. It finishes on a slighty briary note, with a hint of green and soft, velvety tannins.
High toned cranberry and red cherry aromas mix with hot chili peppers on the nose. High acidity keeps the cranberry, pomegranate and cherry flavors bright on the palate, with spicy notes and taut tannins giving nuance. Black cherry, licorice and clove lead the spicy finish, which leans a bit hot.
High toned lychee, melon and rose perfume abounds on this classically aromatic Gewürztraminer. Semidry in style, it balances juicy, primary tropical fruit flavors against crisp tangerine acidity. Big in body and ripeness, its lusciously textured mouthfeel clings deliciously on the finish.
High toned notes of garden herb, spice, cherry and bittersweet chocolate lead the nose of this wine. Chocolate and cherry flavors intertwine throughout the palate and linger on the finish. It brings plenty of appeal despite the obvious oak influence.
High toned red fruit, cola, and baking spice notes are revealed after some vigorous swirling in this initially shy wine. Tightly wound tannins on the palate are balanced by a good lick of acidity and fairly prominent oak.
High toned, alcoholic nose, with cherry nail-polish scents. Cherries and plums fill the mouth, along with tongue-lashing tannins. The blend includes 6% Grenache and 4% Mourvèdre, which gives it a nice, peppery edge. Lots of flavor for this price.
High toned, with deep cherry, strawberry and vanilla notes, this wine is velvety and dense, with powerful tannins and a breadth of earthy flavor.
High Valley is a high elevation, volcanically shaped bowl in Lake County. This Rhône blend is slightly sweet and softly tannic, with ripe, savory flavors of raspberries, cherries, pepper and candied ginger. Drink now.
High, bright notes of the ripest pears pervade everything. They are edged with the slightly bitter tinge of fir honey which counters the sweetness of the fruit. This is balanced, off-dry and finishes with pleasant warmth.
High, brisk acidity is the star in this Central Coast Chard. It gives a good kick to the ripe guava, nectarine, mineral and vanilla flavors. Good value, and very versatile with food.
Higher in acids and lower in sugar than the regular bottling, and shares most of the same charactertistics. Packed with jammy white stone fruit and floral flavors. Lees adds a rich, creamy texture. Still, it's not a dry wine, and is best matched with dishes with some sweetness.
Higher in alcohol than Hobo's other '07 Zins, the Treborce is also a bit hotter in the mouth. It has a tug of chili pepper heat with the intensely ripe blackberry, cherry, milk chocolate and spice flavors. Needs barbecue and similar rich fare to do its thing.
Higher in alcohol than Kenwood's regular '05 Sonoma Zin, this one's hotter and more full-bodied. It's got a density that can stand a little bottle age. Give it two or three years to soften, and let the blackberry, cherry and coffee fruit emerge from the tannins.
Highlighted by forward, pretty, cherry-candy flavor, this is an appealing vintage for D2—DeLille's second-label Bordeaux-style blend. Accented with integrated notes of herb, nougat and milk chocolate, this finishes with a streak of minerality that provides a bit of gravitas.
Highlighted in cherry-vanilla and toasty oak, this wine is structured and brimming in juicy red fruit.
Highlighted in Rainier cherry and cassis fruit, with a core of high acidity, this is a drinkable, affordable red wine worth looking for.
Highlighted with peppery spice, this is a dense and rich wine, but smoothly textured with a layer of tangy acidity. It is concentrated on the palate, but marked by a light prickle on the tongue, and citrus flavors shooting through at the end.
Highly acidic Champagne, although also with some final sweetness. The wine is dominated by intense citric flavors, giving a mouth-puckering character. A year's bottle age might help.
Highly aromatic wine, with upfront herbaceous fruits that could give New Zealand Sauvignons a run for their money. What gives it an extra element is a creamy applesauce flavor that smooths the wine and makes it richer.
Highly aromatic, black elderberries explode on the nose. Blueberry follows against a backdrop of graphite and plays the same delicious accords on the soft, supple and juicy palate of this appetizing wine.
Highly concentrated black-fruit aromas of plum and currant are made more interesting by cola and forest-floor notes. This is a dense, chewy and almost fat Cabernet Sauvignon. Baked berry, fig and savory grilled-meat flavors are massive, backed up by a lush, deep finish. Drink 2018–2025.
Highly enticing, handsome aromas of graphite, blueberry, boysenberry and oaky grit are firm and minerally. This lush, modern, stately Tempranillo is pure, plump and deep on the palate. Flavors of blackberry, cassis and fine oak come together like paint on Dalí's canvas, while the finish is loamy and complex, with flavors of tobacco folded into silky smooth depth. Drink through 2024
Highly herbal aromas shadow black cherry, plum, oregano and beet scents. This feels plump and full, while the flavor profile is pure Carmenère—herbal, minty and peppery as well as black-fruit driven. Heat, herbs and spice are draped on the finish of this love-it-or-leave-it Chilean specialty.
Highly intriguing aromas of forest floor, damp pine trees and blackberry reduction sauce power the nose on this blend of 59% Cabernet Sauvignon, 19% Cabernet Franc, 10% Merlot, 6% Petit Verdot and 6% Malbec. The flavors are quite broad and welcoming, with purple and blue fruits, but also herbs of oregano and thyme. It's tasty but not showy, a wine that's happy in its own skin.
Highly perfumed, this exotic wine has a strongly textured, scented character that masks the fruit. Red berries underlie the dry texture along with acidity, giving the wine a fresh and fruity aftertaste.
Highly perfumed, with delicate floral and peach notes leaping out of the glass. Melon and peach flavors combine on the palate. Lightweight and finishes short, but it's a solid apéritif. Best Buy.
Highly reputed for its red wines, Vacheron continues to display its skills with this latest vintage. The wine is rich and full with a combination of bright red fruits and a firm, integrated structure. It is a fresh wine now and one that should age. Drink from 2018.
Hinting at oak and steeped in ripe fig, this is a hearty white wine with an herbal edge, fermented in stainless steel and then aged in neutral oak. From prime spots within Dutton Ranch, it provides a layering of tropical pineapple and melon within a suggestion of lemon, finishing dry.
Hints at cedar, spice and dark fruit on the nose, then turns unexpectedly tart on the palate. The tannins are soft, leaving the acidity to provide a counterbalance to the ripe fruit. Drink now.
Hints at toast and buttery richness on the nose, then delivers exactly that on the palate. Its mouthfilling peach and melon flavors are deliciously soft and drinkable, featuring touches of honey and truffle on the finish. Drink now.
Hints at underripe peach on the nose, then follows up with flavors of peach, pineapple and a hint of white chocolate. It's medium in body, with a relatively compact but clean finish.
Hints of almond and lemon rind lend complexity to sweet honeydew and white peach flavors in this featherlight Riesling. Lacy sweetness coats the midpalate, offsetting streaks of tart lemon-lime and grapefruit. It's a pristine wine best enjoyed young for its refreshing, quaffable style.
Hints of anise, black pepper and toasted coconut make this dark, smoky Merlot a bit exotic and unexpected. Full-bodied with a concentrated yet vibrant black fruit palate, it ends with flair on a rather tropical coconut finish.
Hints of apricot mingle in the red fruit aromas of this fresh rosé sparkler. The mousse is foaming but the palate has a bitter edge. Dryness and structure mean that this will fare better with earthy food.
Hints of aromatic orange peel and white summer blossom add a certain exotic headiness to an earthy white blend from Burgenland. The palate is slender but laden with appetizing fruit flavours on surprisingly light, delicate feet—the result of sunny summer days and cool nights. Drink this soon to make most of those enticing, primary fruit notes and lasting aromas.
Hints of asparagus and struck flint give an almost Sancerre-like impression before heading in a lemony direction. This lean, citrusy wine offers good value, but consumers should be looking out for stocks of the 2015, a better vintage that should be arriving soon.
Hints of autumn leaf and bramble add rustic warmth to this delicate wine. Medium bodied, the palate is brisk with tart red cherry and berry flavors accented with soft tannins on the finish.
Hints of baking spice, smoke and black coffee add kick to the sweet black-plum and cherry flavors on this full-bodied red blend. It's a big, luscious wine, with abundant vanilla and toasted oak notes, but hints of fresh herb and peppery black spice add balance.
Hints of bay leaf and wild thyme provide complexity and lift to this dark-fruited, full-bodied wine. Black cherry, cola and mocha notes carry the midpalate, then finish with a velvety texture. Drink now–2018.
Hints of beeswax and lemon rind introduce this deeply mineral dry Riesling. It's delicately framed, with tart tangerine flavors that bristle with acidity. A hint of honey lingers softly on the finish.
Hints of bergamot add a musky elegance to tropical notes of sweet melon and tangerine in this beautifully perfumed Riesling. There's a sugariness on the midpalate, but the finish is clean and brisk, with a shower of pink grapefruit acidity.
Hints of berries are accented with dusty mineral and herb notes on this sparkling Pinot Noir. On the palate, high-toned lemon acidity highlights flavors of fresh apple and pear. The bubbles are tiny in size, but accumulate rapidly on the palate in a rich, thick mousse.
Hints of biscuits and smoked nuts lend a toasty feel to fresh floral and stone-fruit aromas on this balanced sparkling Chardonnay. Soft, delicate bubbles carry flavors of yellow cherries and blossoms accented with fresh, lemony acidity.
Hints of black coffee, dried lavender and herb add punch to the lean plum and cherry flavors of this medium-bodied Cabernet Franc blend. Brisk on the palate, with an herbaceous, green note that persists, it finishes firm, with a chalky coating of tannins.
Hints of blossom and berry perfume this blanc de noirs sparkler made from Pinot Noir blended with a touch of Pinot Meunier grapes. It's quite mouth-filling and foamy, with a lingering chewy mousse, but fresh apple, pear and lemon flavors are pristine and elegant.
Hints of blue flowers and granite, spicy chocolate and vanilla notes add complexity to this Merlot. It's crisp and tart on the palate, but balanced, with penetrating flavors of blackberry and bramble bush. Finishes briskly with a leafy, herbaceous flair.
Hints of bramble accent bright raspberry and peach scents on this refreshingly dry rosé. Juicy and fresh on the palate, it balances intense cherry and wild strawberry flavors with a brisk, brash acidity that drives a long finish.
Hints of bramble and earth lend savory nuances to sunny yellow peach and melon flavors in this bright vivaciously crisp Kabinett. Off-dry in style, it's balanced by a stream of focused tangerine acidity leading from midpalate through a moderately long finish. Start drinking now.
Hints of bramble and mint meld into fresh black cherries and violets in this very pretty, profoundly aromatic Pinot Noir. It's elegantly composed yet richly concentrated, finishing amidst a lingering spray of lavender blossoms and herbs.
Hints of bramble and smoke add savoriness to fresh apple and pear flavors in this almost-dry Riesling. The palate is piercingly high in acidity, but zesty lemon and lime flavors are bright and invigorating.
Hints of bramble, savory beetroot and spice lend complexity to lush, ripe black cherry and berry flavors in this full-bodied Cabernet Franc. Unctuous and juicy, it penetrates richly, shaded by soft layers of fine-grained tannins. Drink now–2017.
Hints of brine and sea water lend rusticity to pressed-apple flavors in this dry, delicately framed wine. Fruit flavors seem rather oxidized on the palate, but a tart, lemony zing adds some freshness.
Hints of burnt sugar and spice accentuate honeyed peach, tangerine and melon in this deeply fruity auslese. It's lip-smacking sweet and ethereal in texture, filling the palate with crystalline shards of citrus, salt and mineral. Delicious and complex already, but sure to improve further through at least 2030.
Hints of buttered toast and roasted nuts mark the nose of this medium-bodied wine. It's plump on the palate, blending cinnamon, clove and cashew notes with melon, peach and pineapple fruit, then comes to a close in more oak spice and some leesy richness.
Hints of camphor and adhesive bandage mingle with raspberry compote on the nose, while the flavors turn a bit stewed, with the camphor gaining in prominence. It's taut and tart, with a lean edge to the finish.
Hints of candle wax and lemon peel add dimension to dark floral aromas on the nose of this sultry auslese. The palate is rich with sweet tangerine and nectarine flavors, yet delightfully light on the palate, with a tang of steely minerality that extends the finish.
Hints of caramel and vanilla, along with soft, silky tannins add oaky, woodsy warmth to the brambly flavors of red raspberry and cherry. It's delicately structured, with bracing acidity that adds levity and zip, highlighting the tart berry notes on the finish.
Hints of caramelized sugar and dried raspberries abound from nose to finish in this Pinot Noir vinified like a white wine. Dry on the palate, its rounded texture is augmented by soft, yielding acidity. Drink now.
Hints of caramelized sugar and saffron lend a spicy touch to fresh apple and lemon in this off-dry Riesling. Spine tingling acidity freshens the midpalate, leading a vibrantly refreshing lemon-lime finish.
Hints of caramelized sugar lend warmth to this fresh fruity wine full of nectarine and grapefruit flavors. It's rich in body with a luscious, mouthfilling cling off set by sunny tangerine acidity. Enjoy now through 2018.
Hints of cedar and spice accent ripe red-fruit and flower notes on this distinctly Old World-style Pinot Noir. A fresh green-herb flavor, brisk acidity and penetrating tannins drive through the long finish.
Hints of cedar and toast lend warmth to crisp red-cherry and plum notes in this big-bodied, yet delicately flavored wine. Bright cranberry acidity lends a fresh feel to the palate. It finishes moderately long with a hint of bitter tannin.
Hints of ceder, bramble and smoked nuts add savory complexity to this ripe, full-bodied Syrah full of succulent black cherry and berry flavors. It's approachable yet elegant, framed by soft, feathery tannins and a zesty spray of cranberry acidity add. Drink now through 2018.
Hints of chalk dust and savory stem and leaf notes detract from the bright peach, grapefruit and flower notes on both the nose and palate. Dry in style, but its a shade sugary on the attack.
Hints of char, smoke and green bramble accent tart black-fruit and vanilla-spice flavors in this Shiraz (with a splash of Petit Verdot and Cabernet Sauvignon). The dense tannins are tacky on the palate, but zesty acidity and fresh flower and herb notes on the finish add elegance.
Hints of charred wood and fresh-cracked black pepper meet tasty baked-fruit flavors in this full-bodied, rather rugged wine made from Grenache, Syrah and Cabernet Sauvignon. It has a good, firm and moderately tannic texture.
Hints of coffee and cedar add complexity to ripe, luscious black-fruit flavors on this very well made Romanian Cabernet. It's delightfully fruit forward, but amplified with a hefty mouthfeel and penetrating tannins on the finish. A bargain at $7.
Hints of coffee grinds and fresh, green herbs add interesting dimension to concentrated, ripe blackberry notes. Brisk yet angular, it's firmly structured with bold, slightly jagged tannins that linger on the finish.
Hints of cooked apple and chalk dust contrast with a slightly confectionery sweetness on the palate of this simple, apple-y white blend. This is medium bodied, with a finish that verges on sugary.
Hints of cookie crumbs lend warmth to fresh apple and pear notes in this mineral-intense, dry Riesling. It's round and rich on the palate, but punctuated by tart, steely tones of acid and stone before finishing moderately long.
Hints of cream and vanilla lend warmth to savory pressed apples and pears in this slightly rustic ice-style wine. It's rich and silky on the palate with bright, pleasing acidity.
Hints of creamy yogurt meld into bright tropical swirls of mango, melon and tangerine in this fun, fizzy sparkling blend. It's delicately effervescent with bristling lemonade acidity.
Hints of crushed mineral and lime lend margarita-like refreshment to this off-dry Riesling. It's uncomplicated but delightfully zesty, offering loads of fresh white grapefruit flavor and palate-cleansing acidity. The finish is clean and crisp.
Hints of crushed mineral and struck steel lend a honed, linear feel to this dry, medium-bodied Riesling. It's a bit austere in style, but elegantly composed, with intense apple and pear flavors as well as a streak of lemon-lime on the finish.
Hints of crushed slate lend a smoky, flinty character to concentrated flavors of tangerine and quince preserve in this beautiful off-dry Riesling. It's intensely fruity, but anchored in minerality from start to finish.
Hints of crushed stone add a sense of minerality throughout this brisk, vigorously effervescent blend of Pinot Noir and Chardonnay. It's penetrating on the palate through zippy lemony acidity, and finishes with a flair of honey and flowers on the finish.
Hints of crushed stone lend a mineral tone to honeysuckle scents on this sweet, light-footed Riesling. The palate balances lavish, ripe tangerine flavor with a nervy streak of lime acidity. It's dancing and delicate on the tongue, yet leaves a long, lingering impression.
Hints of crushed stones lend a mineral focus to this dry, elegantly structured wine. It's piercingly tart on the palate with loads of fresh lime and lemon flavor, but gains richness on the midpalate with streaks of fresh apple and crisp yellow peach. A hint of saffron adds spice to the moderately long finish.
Hints of crushed wet stone and granite penetrate through the honeyed peach and flower notes on this intensely minerally Riesling. Dry and lavishly textured, with peppery green notes of herb and fennel, it has a medium-long finish.
Hints of cut grass and passion fruit on the nose are followed by attractive tropical fruit and fresh herbs on the palate. This medium-bodied wine boasts a soft, rounded feel that turns slightly chalky on the finish.
Hints of damask rose meld into a mix of sweet tangerine and blood orange. There is also something rounder and fleshier at the core, guided by a bright vein of freshness. This achieves a subtle balance that is just off dry.
Hints of damp earth and new leather lend a distinctive taste profile to this full-bodied, ripe and broad-textured wine. Boosted by baking spices, toasted baguette and dried plum notes, the wine gets more complex with time in the glass.
Hints of dried pear and apple appear on the nose and suggest subtlety but the palate does otherwise: it comes in with bright citrus freshness, recalling lemon oil and candied lemon peel. This is absolutely dry and very sprightly, lively and even exuberant. There is great depth of fruit here that will just evolve. Drink 2017—2030.
Hints of dried thyme and bay leaf accent this wine's bouncy, upfront red-fruit notes. It's medium bodied, with softly dusty tannins and crisp acids that give shape to the palate and persist through the finish. Drink now and over the next year or two.
Hints of dusty mineral and blossom accent this crisp grapefruit-scented Riesling. While dry in style, it's exceptionally light in body. The finish is brisk, touched with hints of earth and lime.
Hints of dusty mineral and caramelized sugar lend complexity to deep, penetrating layers of honey, peach and yellow plum in this light-footed, yet resounding, kabinett. Delicately sweet and puckering with lemon-lime acidity, it's a deftly balanced wine that resonates long on the finish. Drink now through 2021.
Hints of dusty mineral and hazelnut lend a slightly earthy tone to this otherwise bright, lemony Gewürztraminer. Delicately sweet, it offers easygoing citrus refreshment with a brisk finish. Drink now.
Hints of dusty mineral, nut and spice lend a savory tone to apple and pear in this cutting, crisp Riesling. It's honed and steely on the palate, finishing on a reverberating and bitter lime-zest note.
Hints of earth and barnyard add a rustic tone to crisp blackberry and cassis notes. It's bold on the palate with supple fruit encased in big, craggy tannins that linger on the finish.
Hints of earth and mushroom, soy sauce and brine add umami to succulent blackberry and cherry flavors in this Merlot-based Bordeaux blend. The palate is crisp with sour-cherry acidity, and finishes with bold, chunky tannins that linger. It's showing quite a bit of maturity already, so drink now with a quick decant.
Hints of earth and mushrooms lend a savory tone to aromas of pressed apples and pears in this off-dry wine. The palate is bright and cheery with sweet apple and lemon flavors but finishes with a lingering spray of savory dried herbs and stems.
Hints of earth and spice accent savory apple aromas on this slightly off-dry Riesling. Brisk lemon and lime acidity make it a refreshing, if straightforward, Riesling.
Hints of earth and yeast deliciously suggest themselves onto the typical green pear notes. They also haunt the palate and give real resonance to the textured palate. This manages to be rounded yet svelte. The finish is lasting and combines pear and herbal notes of sage and savory yeast.
Hints of earth are the only aromas on the nose, which seems devoid of fruit. The palate has a similar leafy earthiness and slight berry aromas. There are bitter edges on the very slender, soft and easy body. This has a picnic-style rusticity about it and a very clean and dry finish.
Hints of earthy mushroom and brioche add depth and maturity to apple and orange-rind notes in this softly petillant sparkling. It's piercingly bright on the palate, with a high-toned lemon-lime acidity that lingers on the finish.
Hints of earthy spice and bark add interest to the somewhat muted blackberry and black plum aromas. The wine opens up more on the palate, revealing a lush and creamy texture, with dense blackberry flavors and a sweet oak and vanilla spice that lingers through the finish.
Hints of evergreen lend a cool, alpine air to fresh apple and lemon aromas on this brisk, lean wine. Off-dry in style, the palate is sprayed with delicate rose petal notes and fresh apple and lime flavors. Finishes long with an elegant crushed-stone minerality.
Hints of exotic spice—black pepper and curry leaf—accentuate concentrated floral and stone-fruit nectar notes on the nose and palate of this semidry Pinot Gris. While voluptuous in body, it's balanced by a delicately sugar-laced midpalate and a bracing hit of tea leaf astringency on the finish.
Hints of fennel add a splash of green to the intense yellow peach, pineapple and honeysuckle flavors of this penetrating, off-dry Riesling. The palate is lush with sweet fruit flavors, but spirited lemon-lime acidity carries it to a dry, elegantly floral finish.
Hints of flint and softly charred cedar grace the ripe peach and pear fruit core of this balanced Chard. The mouth is round and lush, with a good cut to keep things clean and lifted on the wood-spice-infused finish. Should pair nicely with wood-plank grilled salmon.
Hints of flinty smoke precede notes of ripe pear fruit on the nose. The palate comes with an unusually light-footed, almost fleeting transparency. Instead of weight there is depth and promise with a citrus-scented core that wants to be plumbed and explored. There are hints of almond and gingerbread spice that frame this lovely, slender, dry and spicy Pinot Gris with its clean finish.
Hints of fresh-pressed apples and pears lend a cidery quality to this semisweet Riesling. It's a bit rustic in style, with streaks of tart lemon and slightly bitter tea tannins framing the finish.
Hints of fresh and dried white currant chart their course along a fault line of freshness. This Zierfandler, a real Austrian rarity, is a lip-smacking wine of great personality. The palate is both slender and generous. Savor this slowly and wisely.
Hints of fresh herbs add depth to bright red-cherry and strawberry notes on this brisk, refreshing wine. Striking acidity and soft, delicate tannins draw out a long, cherry-menthol finish.
Hints of fresh mint leaves highlight the brooding black currant and dark fruit aromas. The balance of Cabernet and Merlot has been successfully achieved, as the wine is beautifully structured with a firm backbone of ample tannins and a rich, supple mouthfeel.
Hints of freshly pressed apple and pear are shaded in savory tones of dust and bramble in this full-bodied Chardonnay. Sunny lemon acidity brightens the midpalate but the finish extends on a slightly bitter note.
Hints of freshly pressed apples and pears in a darkly toasted oak barrel come through. Deft use of new French oak results in a full-bodied wine with a lush, buttered toast richness that highlights sweet apple and lemon flavors. The finish is clean and lemony with a slight saline touch.
Hints of garrigue herbs and bramble add depth to the bright red-berry and strawberry aromas on the nose of this wine. Juicy fruit flavors continue on to the balanced and accessible palate, alongside soft tannins and a clean, mouthwatering finish.
Hints of graphite and dried herbs add complexity to bright cherry and plum flavors on this elegant showcase for German Pinot Noir. The palate is concentrated with ripe fruit, brisk acidity and a focused minerality, with a hint of saline on the finish.
Hints of graphite and slate lend a distinct minerality to ripe, penetrating black-cherry and cassis notes on this elegant Long Island Petit Verdot. Full bodied in style, it's remarkably structured, with a core of juicy fruit framed within a shell of fine-grained tannins.
Hints of graphite mark the nose, but this wine is tight and restrained aromatically. Green apple and citrus flavors are crisply defined and tightly focused, ending long, with mouth-tingling acids. Give it another couple of years to develop in the bottle.
Hints of green Conference pear with even gentler notes of aloe vera make for an inviting nose. The palate is tight, concentrated and linear, but still full of charm. At the core a very refreshing citrus zestiness radiates. A very elegant wine.
Hints of green herb accent fresh, crisp pear and apple flavors in this delicate, dancing wine. Semisweet in style, it deftly balances bracing, acidity with long, lingering swathes of honey and stone fruit.
Hints of green melon rinds, tart apple and pears persist from nose to finish in this delicate dry Riesling. Bristling lime acidity awakens the midpalate, leading to a long finish dusted with pollen.
Hints of green pepper and sweet spice add character to the more standard notes of plum guts and ripe cherry. Lighter weight but round in the mouth with good balance and a clean, medium-length finish. Drink now.
Hints of honey and caramel lend warmth to this ripe, unusually robust kabinett. Voluptuous body and haulting acidity augment its bold, expansive mouthfeel. A fringe of astringency lends some structure to the finish.
Hints of honey and orange marmalade on the nose suggest a wine moving toward maturity at a rapid pace, and one gets a similar impression from the palate, which shows similar development. It's stony and layered with honeyed citrus without being sweet, with a wiry feel to the lingering finish. Drink now.
Hints of honey lend warmth to zesty aromas of lemon, lime and tangerine on this dry, steely wine. The palate is delicate, with tart notes of yellow peach and quince, but textured with streaks of mineral. Honed lemon-lime acidity leads a long, bracing finish.
Hints of honey, caramel and spice lend extra richness to tropical citrus and mango flavors in this bold, barrel-fermented Chardonnay. It's a plush, sunny wine with forward, fruity appeal and an orange-rind finish.
Hints of honey, citrus and petrol mark the aromas of this wine from a legendary Eden Valley estate. It's a medium-bodied rendition of Riesling, dry and petrolly, with a long, concentrated finish that suggests that this wine could safely be cellared for up to 10 years.
Hints of honeycomb and beeswax add heft to the notes of fresh green flower and sweet citrus. Ripe yet elegantly composed, this has concentrated fruit flavors that extend onto a long, honeysuckle-kissed finish.
Hints of honeysuckle are very restrained on the nose. The palate is dry and shaped by rounded lemony freshness and hints of zesty spice. This is wonderfully light and deeply aromatic, but not obviously so. A wonderfully subtle expression of Muscat.
Hints of lanolin and beeswax lend a luxurious slick to this delicately framed yet remarkably complex medium-sweet wine. White peach and pineapple flavors are luscious and ripe, but pierced with a streak of lime acidity and steely minerality. It finishes long with a swathe of fresh green herbs and lime zest.
Hints of lanolin and honeycomb accent bright lemon zest and grapefruit aromas on this dry, yet intensely juicy Riesling. On the palate, squirts of yuzu and lime add tang to pristine honeydew flavors. Finishes moderately long with a murmur of wet stones and crushed minerals.
Hints of lemon and blossom invigorate earthier, savory tones of nuts and pressed apples in this dry, medium-bodied Pinot Blanc. It's slightly restrained on the palate, finishing briskly on a smoky walnut-skin note.
Hints of lemon curd and crème brûlée join peach and citrus, finishing with a surprising degree of elegance. Drink up.
Hints of lemon curd and struck flint emerge from they lass, while the palate reveals flavors of apple, pear and citrus. With its pared-back flavors and restrained nature, this medium-bodied Chardonnay should prove versatile at the table. Drink now–2016.
Hints of lemon peel rise shyly from the glass, becoming more intense with air. The palate is dry, buffered and has a savory undertow of wild thyme that interplays beautifully with sumptuous peach notes and that almost textured, zesty acidity that unites everything and brings extended, refreshing length.
Hints of lemon shortbread, fresh apple and white flower unfold on the nose of this delicately honeyed wine. On the palate, sweet white-peach and yellow-cherry flavors run just a shade off dry. Easy going and fresh, it finishes long, with a streak of tangerine acidity.
Hints of lemongrass and blossom lend lavish perfume to flavors of peach and cantaloupe in this ripe, richly fruity wine. Medium-sweet in style, it's backed by a piercing lemon acidity and zest notes that linger on the finish.
Hints of lightly toasted oak highlight bright, fresh apple and lemon flavors on this easy drinking Chardonnay. Delicately structured with a vibrant, zesty acidity, it finishes with just a hint of sea breeze.
Hints of lime skin, squeezed pink grapefruit and touches of petrol and quinine hit on the nose of this wine from a newish regional producer. There's a strong pithy character to the palate, where apple skins and a nearly white pepper sensation trend toward a botanical profile. It's intriguingly racy.
Hints of lovage tantalize on the nose. The palate is soft and generous. Juicy pear and a pervading spiciness of white pepper create savory layers.
Hints of maple syrup and brown sugar in the aroma, ripe blackberry and strawberry in the flavor, and full body add up to a big, extroverted wine. It's not overly tannic, so is easy to enjoy in spite of the bold flavors.
Hints of marzipan lend a delicately nutty, sweet tone to plush white peach and Meyer lemon flavors. Off-dry in style, it's juicy and ripe, while refreshingly composed, finishing on a penetrating tangerine streak. Drink now.
Hints of melon and talcum powder suggest sweetness, and the palate is ripe, a little soft and dominated by pear and even some lychee flavors. Maybe there's a hint of residual sugar, but if so, it's minor. Mild bitterness doesn't really help the finish, but overall this is a flavorful and competent value wine.
Hints of menthol and bramble meld with rich black-plum and cherry notes in this composed Pinot Noir. It's juicy and concentrated in black fruit flavors, but graced with a spray of delicate floral notes and brisk, revitalizing acidity. Soft, fine tannins square off the finish.
Hints of menthol and cherry cough drop are upfront on the nose. Flavors of red currant, rhubarb and sour raspberry appear on the crisp, tart palate, finishing clean yet short.
Hints of menthol and leather lead the nose on this robust red. The hearty, monolithic palate offers dried black cherry, clove and a hint of tobacco alongside firm tannins. You'll also detect the warmth of evident alcohol on the close.
Hints of milk chocolate and graham cracker lend a sweet-spice quality to crisp red-plum and sour-cherry flavors in this brisk but concentrated wine. It's vivaciously fresh with bursts of acidity and a pleasant herbaceousness throughout. It finishes moderately long with layers of soft, chalky tannins.
Hints of milk chocolate and spice accent this sumptuously rich, silky wine. Ripe black cherry and berry flavors are approachably juicy and fruity, fringed by soft, feathery tannins.
Hints of mint, cedar and blue flower add depth to the black cherry aromas on this blend of 45% Montepulciano, 45% Sangiovese and 10% Cabernet Sauvignon. Juicy fruit flavors carry over to fresh and accessible palate. Not for cellaring; enjoy now.
Hints of moss, yeast and freshly zested orange peel edged with pine honey initially suggest a dry wine. It is only on the palate that the richer and sweeter Auslese character comes to bear—again in the guise of dark, aromatic pine honey. The concentrated, deliciously bitter zestiness of the acidity, paired with the aromatically dark and equally bitter edge of the resinous honey provide a wonderful structure. While sweetness peaks up, it never gains the upper hand. This is a tight-rope walker of a wine with immense balance and poise. Glints of vanilla pod, candied peel and white pepper open up, vista after vista. If you are new to Grüner Auslese, this is the one to get you hooked.
Hints of nut and fresh-baked brioche lend savory nuance to bright apple flavors in this Pinot Blanc sparkling. Thick, almost chewy foam fills the palate but brisk citrus acidity on the midpalate balances things out nicely.
Hints of nut and spice lend a savory tone to fresh red apple and pear flavors in this honey-kissed Riesling. It's not a deeply complicated wine, but refreshing and widely appealing for its sweet-tart, lemony freshness.
Hints of nut and spice on the nose lift flatter tones of pressed apple and pear in the palate of this medium-bodied white. Soft lemonade acidity brightens the finish.
Hints of nut oil and smoke lend a savory tone to bright stone-fruit and floral notes on this delicate semidry Riesling. Brisk with lemon-lime acidity, it finishes long with a murmur of lanolin and honey comb.
Hints of nuts add a savory tone to subtle apple flavors on this dry Chardonnay. Tart, crisp lemon and lime acidity on the midpalate makes it effortlessly refreshing, leading to a pleasant honey and floral note on the finish.
Hints of nuts and pressed apple lend a savory tone to the nose of this off-dry Riesling, but the palate is fresh and fruity with crisp peach and apricot flavors. Tingly lemon-lime acidity jolts the palate towards a long, mineral-kissed finish.
Hints of oak smooth out the inherent herbal character of the grape, yielding ripe tones of apricot and pineapple. This wine is ripe and fruity and ready to drink.
Hints of orange and lemon on the rather muddied nose of this wine lead to a palate characterized by ripened fruit. While the palate is slightly dilute it shows freshness and a dry finish.
Hints of orange blossom accent sugar cookie and brioche in this sparkling blend of Chardonany, Pinot Noir, Cayuga and Pinot Gris. It's zesty in lemon-lime acidity, finishing rich and dense.
Hints of overripe peach and mealy apple indicate a rich, ripe style of rosé, but are immediately followed by accents of green melon, plum and menthol, adding balance and tension. Medium weight, with ample acidity that keeps the ripe fruit flavors balanced and refreshing through the finish.
Hints of passion fruit play appetizingly about the more usual pear aromas, and the palate displays a winning combination of fresh, zesty lemon and white pepper. It finishes with pleasant length.
Hints of passion fruit rest among the ripe peach notes. The palate is zippy with ripe orange and zesty tangerine. Full of juicy freshness, this wine would be an exuberant apéritif when well chilled. Drink soon for maximum fruit.
Hints of passion fruit sneak up on the nose of this fragrant wine, lifting up the smoky, mineral palate. Wonderfully tangy and fresh.
Hints of pastry and almond lend richness to fresh white grapefruit and peach flavors in this dry, delicately textured wine. Perfumed and pretty, it's a delightful quaffer with a brisk, blossomy finish.
Hints of peach and blossom tell of aromatic varieties in this field blend. The palate confirms this with the rich, almost oily texture of rose oil. This is off dry but balanced: the richness seems to be contained in a cloud that bursts into aromatic atoms the moment you swallow. This makes you long for more and want to delve into the earthy, chalky depths.
Hints of pear and grapefruit—still with a little residual fizz—make for fresh and easy drinking. They combine with midpalate texture and a touch of herby, white pepper.
Hints of pear and white pepper are carried on a waft of zesty citrus. The palate is crisp, superclean and very juicy. It slips down far too easily and conjures up whole clouds of green and yellow pears. Drink soon.
Hints of pear perfume the nose on this wine, while the defined palate is bright with lemony freshness. Bundled concentration at the lean, taut core will round out with more bottle age. Drink 2017–2025.
Hints of pine and forest floor lend a cool, alpine feel to elegant white peach and blossom notes in this dry-style Riesling. The palate is ripe, rich and dense with stone fruit flavor, yet balanced with bracing lime acidity and fresh, green herb notes that linger brightly on the finish.
Hints of pine frond lend a foresty feel to this dry, zesty Riesling. Light on its feet and delicately concentrated in flavors of fresh apple and pear, it finishes briskly on a dusty, stony mineral note.
Hints of pine frond, earth and smoke entice on the nose of this unusual, remarkably well-priced Riesling. Semi-sweet in style, it's rich and creamy on the palate with luscious peach and grapefruit flavors. It's surprising nuanced too, exposing layers of steel, crushed mineral and acid that meld beautifully through a long finish.
Hints of pine needle and sage lend a refreshingly herbaceous note to this crisp, dry Riesling. The mousse is delicately structured, with a creamy mouthfeel cut by a strike of lemon acidity.
Hints of popcorn and buttered toast accent flavors of pressed apple and pear on this easygoing semisweet Cayuga. It's delicate in frame, finishing with a bright burst of lemon-candy acidity.
Hints of pungent boxwood mark the nose of this lean, narrowly constructed wine. The flavors are grassier, “rounded out” by tart citrus and green tomato notes. Drink now.
Hints of purple flower, cocoa powder and licorice add depth to the black cherry and berry core. The medium-weight palate is lush and fruity, with fine yet structured tannins that provide a crushed-satin texture. The nuanced finish offers delicate suggestions of black tea and bittersweet chocolate.
Hints of red and black cherry are joined by darker notions of black berries. The palate seems tinged with black elderberry and iron oxide with a central vein of acidity. There is structure, the slightest tannin grip plus lots of elegance and poise. Nonetheless, this will be truer to itself by 2017–2018. Full of promise.
Hints of red berry, blossom and grapefruit are beguiling in this bright, fresh Chardonnay. Dry and surprisingly full bodied, the palate is juicy, with fresh pear and quince flavors that are brightened by a splash of lime-tinged acidity.
Hints of reduction and gamy characteristics need time to blow off, but slowly reveal elegant black fruit. The texture and structure are solid, so enjoy this wine until 2016.
Hints of rhubarb, earth and a certain nuttiness on the nose lead onto a rich, rounded and savory palate. Red, ripe apples star along with an earthy texture that yields a pleasant tinge of bitterness. This belongs firmly on the table.
Hints of ripe apricot and ethereal notes of crushed boxwood add interest to the more usual aromatic spectrum of green pear and white pepper. A lovely phenolic grip provides extra dimension and calls for food. Rounded, intriguing but still very refreshing.
Hints of ripe Mirabelle and yellow apple show on the rather restrained nose. The palate adds bright, lemony freshness and zesty, pleasantly bitter citrus pith to the fruit, creating a texture alive with juiciness and shot throught with freshness. It leaves a lasting, lemony aftertaste.
Hints of ripe peach creep in with the yellow plum notes on the nose. The palate adds a generous if frothy creaminess to these flavors, making them fizz and fill the mouth with their fruity freshness. Behind all this lurks a grown-up backdrop of biscuity richness that allows for a restrained dosage and a very dry finish. Lovely now, will benefit from bottle age. Drink 2016–2019.
Hints of ripe yellow pears with just a suspicion of passionfruit dominate the nose. The palate is intense and balanced, the lushness of the fruit brightened by a tight streak of refreshing acidity. Racy and versatile.
Hints of roasted beet and forest floor lend rusticity to ripe red cherry and plum in this full-bodied Cabernet Franc. Crisp acidity lifts and lightens the midpalate. Smooth supple tannins and a hint of truffle linger on the finish.
Hints of rose petals are a curious contrast to earthier scents of soil and beets on this full bodied, slightly chunky Romanian Merlot. Pleasant for everyday dining; flavors of charred wood and preserved plum would pair nicely with an assortment of smoked meats and cheeses.
Hints of rosewater and Turkish Delight waft from the glass. More toned down, the palate shines with citric freshness. There is quite a bit of warmth that seems to intensify the floral peach notes even more. It's very aromatic and varietally true, with a tropical finish of passion fruit.
Hints of rubber, iodine and graphite accent concentrated blackberry aromas in front of a chewy, pruny palate. Flavors of rubber and herbs share the stage with prune and raisin, while the finish is rich and plodding, with depth but limited complexity. Drink through 2018.
Hints of rye and caraway lend a spicy, savory tone to this herbaceous semi-sweet Riesling. Juicy and ripe with pleasant stone-fruit flavor, it finishes brisk and crisp.
Hints of saffron and pollen lend spice and earthiness to this spine tingling but juicy spätlese full of zesty tangerine, lime and yellow peach flavors. It's sheer and spry initially, but builds in fruity, mineral intensity through a long, lingering finish. Drink now through 2025.
Hints of sage and thyme lend a distinctly herbal, savory tone to fresh apple notes on this lemony-tart, but refreshingly easy-drinking Riesling. It's off dry in style with a delicate honey flavor that lingers on the finish.
Hints of salted caramel accent flavors of apple and pear concentrate in this bold-bodied Chardonnay. Yielding acidity accentuates its ripe weighty mouthfeel. The finish is brisk.
Hints of savory earth mingle with fresh apple notes. The palate has the bright mellow freshness of ripe oranges and the juiciness of ripe pear. A core of bright lemon acidity makes for a clean, bright and refreshing finish.
Hints of savory herbs accent pretty peach and blossom aromas in this dry but fruity Merlot rosé. It's elegantly structured, with moderate alcohol and crisp acidity balanced out by a lush, rounded mouthfeel.
Hints of savory herbs spice up this approachable Chard, adding character to the grilled red apple and sweet citrus oil core. The medium-length finish offers a touch of sweet smoke flavor to keep things interesting. Drink now.
Hints of savory herbs, lime skins and crushed stones balance the exuberant notes of jasmine and tropical fruit. Dry, yet delightfully fruity, it's elegantly structured with a lemon-pith astringency that lingers.
Hints of savory spice, toast and bramble add dimension to ripe blackberry and plum flavors on the nose of this ripe, full-bodied Pinot Noir. The palate is lush with fruit and oak tones, brightened by crisp cranberry acidity. Finishes long, with a murmur of soft, dainty tannins and green herbs.
Hints of sea salt and crushed stone add layers of minerality to this Riesling that's just a shade off-dry. The palate is concentrated with notes of tangerine juice, lemon peel and pressed apples, balanced by puckery lemon acidity.
Hints of smoke and ash cast savory mineral tones onto sunny black cherry and blackberry that dominate this rich, subtly spiced red. While the palate is luscious and silky, there's a lingering astringency that marks the finish.
Hints of smoke and bramble linger from nose to finish, lending a savory complexity to this dry-style Riesling. It's spry and invigorating, juxtaposing tart pineapple and lemon flavors against a backdrop of pressed apple and pear. The finish extends long with an elegant mineral tinge.
Hints of smoke and crushed minerals lend a savory tone to this dependable classic from Red Newt, accenting subtle flavors of white peach and nectarine. It's delicate in frame, but penetrating lemon-lime acidity jolts the palate.
Hints of smoke and crushed slate lend minerality to this bracingly dry Riesling from Treleaven. Lean and brisk, yet deeply concentrated with sweet notes of white grapefruit and peach. Blossomy and floral with a bitter lime skin finish.
Hints of smoke and earth on the nose lead to a riper and sweeter, approachably fruity palate. It's a light bodied spätlese, easy drinking, with loads of sunny, sweet white grapefruit and tangerine flavors. Drink now.
Hints of smoke and nut lend a savory tone to fresh pear and yellow peach on this dry, full-bodied Riesling. Textured and expansive on the palate, it's brightened by a splash of white-grapefruit acidity. Finishes moderately long.
Hints of smoke and roasted nut add a savory tone to the zesty lemon and pear flavors on this structured Chardonnay. Lusciously textured, with a touch of lemon curd and zingy tangerine acidity, it's a powerful wine with a long finish.
Hints of smoke and savory, dried herbs add an earthy shadow to this dry, full-bodied Riesling. It's refreshing and easy drinking, with abundant lemon and lime flavors.
Hints of smoke and toast add warmth to the fresh pear and blossom aromas. An easy-drinking blend of stainless-steel- and barrel-fermented wine, it's bright with fresh fruit, but it's lusciously textured on the palate.
Hints of smoke and toast lace the lush tropical fruit aromas on this dry wine. Highlighted by fresh apple and pear flavors with a pretty floral undertone, it finishes with a touch of tart yogurt cream on the palate.
Hints of smoke and toast mingle enticingly amidst ripe black plum and cherry in this rich, lusciously textured wine. It's bold and a bit brawny on the palate, but reined in elegantly with a cool mineral tone and bright acidity. It finishes long with a ruffle of soft tannins.
Hints of smoke and vanilla add complexity to notes of dried cherry and autumn leaves in this earthy, umami-rich Pinot Noir. Aged three years in barrel, this late-release wine is silken and rich on the palate with just a flurry of tannins on the finish.
Hints of smoke and wet stone combine with sweet Granny Smith apple and stonefruit aromas on the nose of this inviting dry Riesling. Smoke seeps through on the palate as well, melding with brighter flavors like orange peel and underripe tangerine, making for a refreshing yet deeply compelling sip.
Hints of smoke and white peach mark the nose of this medium-bodied wine. It's a touch less expressive on the palate, but pleasantly plump, with great focus and length on the finish. Drink now–2016.
Hints of smoke frame this very traditional, authentic Pinot made in time-honoured Austrian fashion. The balance and freshness of red fruit is borne in a very graceful structure and just cries out for food. Light bodied but with lovely depth.
Hints of smoke on the nose dissipate with aeration to reveal a bright raspberry perfume. Full bodied and expansive on the palate, it offers up plenty of concentrated blackberry and cherry flavors. Zesty acidity leads a brisk, clean finish.
Hints of smoke, cinnamon and vanilla lend added depth to this deeply brambly, berried Pinot Noir. It's rich and round on the palate, yet balanced foursquare by a strike of cranberry acidity and soft, feathery tannins. The finish is long and persistent.
Hints of smoke, crushed mineral and pollen lend an earthen dimension to pristine white grapefruit and tangerine in this elegant off-dry Riesling. Juicy citrus flavors are satisfying and thirst quenching, accentuated by zesty acidity and a pleasant touch of astringency on the finish. Drink now through 2021.
Hints of smoked nuts and vanilla spice lend dimension to this soft supple cherry bomb. Semisweet and low in alcohol, it's a dependable porch sipper with a subtle edge of savoriness.
Hints of smokiness combine with a perfumed character in this wonderful wine. It has richness, with lychee and spice flavors, while adding the extra complexity of a touch of toast and green tea. Wonderful now, but will age for five years and more.
Hints of smoky bacon and wood are now giving this wine some maturity. It has firm tannins still, but also a rich texture, with some red berries still present.
Hints of soy and pepper color the generously ripe notions of yellow pear and red apple on the nose. The palate reinforces the spiciness with more shimmering white pepper and the ripeness with extra juiciness. This is rounded but fresh, and just so full of sunny friendly fruit. The appetizing and moreish finish returns to that initial soy-like spice.
Hints of spice and a spritz of effervescence lend vibrance to this brisk, tangerine-­scented Riesling. It's just a shade off dry, with striking lemon-lime acidity that highlights delicate flavors of peach and apricot. Effortlessly quaffable.
Hints of spice and leather add a savory tone to red cherry and plum flavors in this bold but elegantly structured red wine. The palate is juicy with fruit, but accented with a spray of green herbs and brisk acidity that lend freshness.
Hints of spice and marzipan accompany the mandarin fruit of this ripe, rounded, linear but dry Riesling. There is quite some power here, you can feel the edges of heat. There is serious palate weight but ample fruit: of apricot and ripe citrus.
Hints of spice and Morello cherries entice on the nose of this pleasantly dry rosé made from Merlot grapes. The palate is clean with decent red fruit flavors, but there's a hollowness overall, and a hint of tomato water on the finish that detracts.
Hints of spice and pollen add dimension to ripe peach, apple and honey notes on this decadent but composed Riesling. It's lip-smackingly sweet on the attack, but sharp, steely acidity and hints of tea leaf extend long on the finish.
Hints of spice and smoke add intrigue to sunny peach and pear aromas on this semi-sweet Riesling. The palate is invitingly fruity and floral, with lush stonefruit flavors accented with vibrant acidity and a flurry of dried herbs on the finish. It's a creamy, textured wine that's accessible yet multidimensional as well.
Hints of spice and soy sauce highlight lifted red cherry aromas on this full-bodied Cabernet Franc. The fruit is a bit lean, with slightly underripe red-fruit flavors, but it finishes brisk and clean.
Hints of spice lend an exotic feel to aromas of freshly pressed apples on this Riesling. It's off dry in style with ripe, juicy white-grapefruit flavor accented with piercingly high acidity. Finishes briskly on a slightly bitter note.
Hints of spice, dried herb and black tea lend an elegant earthiness to concentrated, but crisp, black cherry and berry flavors on this Cabernet Franc. The palate is full bodied but structured with a flurry of soft tannins that linger on the finish.
Hints of spice, smoke and cedar lend a savory tone to flavors of pressed apple and pear in this brisk semidry Riesling. It's an uncomplicated but tasty wine, brightened by streaks of tart, lemony acidity and a delicate swirl of honey on the finish. Drink now.
Hints of spice, smoke and fennel add dimension to the honeyed stonefruit palate on this off-dry Riesling. Quite round and rich in body with a pleasantly dry finish.
Hints of spicy cranberry and white pepper suggest Syrah, but lack all of the grape's power. There is a fair amount of unripe leafiness as well.
Hints of spring ramps and earth blow off with aeration to reveal pretty floral and lemon aromas on this off-dry, single-vineyard Pinot Blanc. The palate is a bit demure in fruit concentration, but brisk lemon-lime acidity shines through the richly textured palate.
Hints of stone and fresh pear juice on a superslender, light-footed body create an immensely inviting, easy-drinking but very fruity white which has mass appeal. What's not to like? Lightness, full fruit and freshness that finishes with a moreish grapefruit-zesty lick.
Hints of struck flint and fresh grass accent passion fruit flavors in this plump Sauvignon Blanc. It's at once citrusy and round, soft in texture yet with a mouthpuckering sour tinge to the finish.
Hints of struck flint and white currant lead the way, followed by herbal, currant-like flavors and notes of fresh fig. This is medium-bodied, but with hints of creaminess to its texture and a long, wet-stone finish.
Hints of sugar cookie and tangerine entice on the nose of this bold, bang-for-your-buck Gewürztraminer. Off dry and voluminous in style, it's full of rich, penetrating grapefruit flavor edged with bitter lime pith. The finish is long and sleek.
Hints of sugar cookies and nuts add warmth to notes of fresh apple and blossoms on this dainty Champagne-style sparkling. It's delicately petillant with tart tangerine acidity and pleasant apple and lemon flavors.
Hints of sultana and cooked quince reach the nose suggesting richness. The palate, however, responds with streamlined freshness, ripe fruit and depth and gives us concentration rather than richness. Tangy citrus zest frames notions of ripe apple and quince while shadows of dried fruit still haunt aromatically. The finish is clean, totally satisfying and dry. This is soaring but hearty stuff.
Hints of summer strawberry and peach show prominently in this medium-sweet white blend. It's a touch confected in sweetness, but light bodied and easy drinking. The finish is brisk.
Hints of sun-dried hay and honey add rustic charm to crisp yellow-peach and apricot flavors on the nose and palate of this off-dry, aromatic wine. Spritely with lemon-lime acidity, it finishes with a refreshing spray of cut green herb.
Hints of superripe, yellow pear and candied pear make for an enticing nose. The palate is more diffuse but light and fresh. Drink soon while aromas are at their peak.
Hints of sweaty saddle leather, cherries and dark chocolate mark the nose and palate of this wine. This medium-bodied wine doesn't show much in the way of tannins, making it easy to drink now and probably best drunk up before 2020.
Hints of sweet oak meld beautifully with full-fledged fruit aromas and flavors of dark plum and black cherry in this full-bodied wine. It unfolds from a mildly spicy nose to a rich, warm palate sensation and lingering finish. One of several single-vineyard expressions, the Savoy Vineyard is now the FEL estate vineyard.
Hints of sweet pastry and rising bread entice on this refreshing, dry, yet honeyed sparkling wine made from Tokaj grape varieties. It's brisk on the palate, with a clean cut, but it has all of the waxy, floral qualities of a sweet Tokaj wine. Fantastic now, but it could be even more glorious with five more years in the cellar.
Hints of sweet pastry introduce this bright, summery Merlot sparkling. Fun and fizzy, it fills the palate with rich, creamy mousse and sweet-tart strawberry-yogurt flavor.
Hints of tart redcurrant have a softenting creamy edge. The palate fizzes with tiny bubbles that disperse the red-fruited, creamy tartness across the palate. A lovely touch of white pepper and enduring, beautiful briskness brightens everything from the first sip to the last echo of flavor on the lip-smacking finish. It's fresh, mouthfilling and exuberant.
Hints of thyme, sage, violet and coffee are just a handful of the nuances that color this composed Bordeaux-style Blend. Brisk acidity balances the bold, ripe fruit, leading to a fresh, herbaceous finish with penetrating tannins. Drink now over a long evening, or better yet, cellar it for 3–5 years to let all of the components come together.
Hints of toast and brioche add interest to this fruity, floral sparkling wine sweetened with a proportion of ice wine. It's a bit confected on the palate, but enjoyable for its perfume and exuberance.
Hints of toast from wood aging give this wine its richness. It doesn't detract from the ripe apricot and peach fruit flavors while also keeping great freshness. All the elements have produced a ripe, full wine that could still age another year. Drink from 2017.
Hints of toast, mushroom and black coffee lend a savory, earthy tone to ruddy black cherry and plum flavors. A bit clumsy and fading on the palate, it's showing its age, so best to drink up soon.
Hints of tropical fresh fuit and flowers lends an exotic touch to this pretty wine, and on the palate, it offers balanced elements of crisp fruit and spicy oak. Not terribly complex but a friendly food wine.
Hints of tropical fruit and white peach give this wine a warm, rounded character. It's smooth, with just a shot of acidity and a creamy, spicy texture. Drink now.
Hints of tropical fruit, yellow pear and apricot show on the nose of this bottling by a Sierra Foothills-based producer. There is a slight sweet touch to the sip, but then it dries out nicely, offered pear, apple and honeysuckle flavors against a decent textural grip.
Hints of umami richness lend savoriness to primary red-cherry and cranberry flavors on this nuanced wine. Supple like silk yet refreshingly mineral, it finishes crisp and clean with lingering wet-granite notes.
Hints of underripe pineapple and green fennel add a clean, refreshing tone to juicy pink-grapefruit flavors on the palate of this medium-dry Riesling. Lemony acidity and a pleasantly bitter grapefruit-pith note give focus and edge on the finish.
Hints of vanilla and caramel in the bouquet are followed by lots of ripe berry and cherry flavors that spread out across the palate and coat it with fine-grained tannins for a firm texture. This is medium to full bodied, deep in flavor and broad but structured in mouthfeel.
Hints of vanilla and hazelnut dominate here, while the fruit takes a back seat. Some nice apple and pear notes come through, nonetheless. Toasty, clean, but a bit short on the finish.
Hints of vanilla and spice add warmth to pristine blackberry and plum flavors in this brisk, medium-bodied Merlot. It's tart with cranberry acidity and finishes with a lingering granite minerality.
Hints of vinyl or nail polish, chocolate and raisin distract a bit from the otherwise pleasant cherry-berry fruit. It's round in the mouth, with soft tannins, so drink it over the near term.
Hints of waxy honeycomb and grilled peach whisper on the nose of this wine, with assertive threads of baking spice, honeysuckle and lemon verbena weaving throughout. The plush palate is smooth and round, though with ample lift to enliven the finish and the ripe fruit flavors of melon, toasted apple and creamed pear. Drink now–2019.
Hints of waxy white florals and lemon zest persist from nose to finish on this intensely revitalizing semidry Riesling. Tart stone-fruit flavors penetrate the palate, highlighted by a stream of spine-tingling acidity.
Hints of wet earth marry lemony flavors with ripe and generous overtones of peach. The lemony center lends structure to the entire wine and makes for a bracing but ripe and earthy mouthful.
Hints of wet granite and tobacco lend a savory note to tart cranberry and cherry flavors in this earthy offering. Full bodied in style with layers of soft, fine-grained tannins, it has a bold earthy and leathery finish.
Hints of wet stone add a minerally sheen to the fresh apple and heady white-flower notes on this refreshing wine. Lemon-lime acidity leads to a long, lean and steely finish.
Hints of white blossom and lemon are pleasant in this zesty, full-bodied wine, but are accompanied by savory tones of dusty mineral and white button mushroom. The finish is brisk but clean.
Hints of white blossom mix with faint notes of pear to create a delicately balanced, fresh and spring-like wine that is as light as gossamer. This has verve and freshness, tender, blossomy aromatics and immense charm. Drink as soon as possible while its elderflower notes shimmer lastingly.
Hints of wild game and ceder lend rusticity to tart red-currant notes on this elegant Cabernet Franc. It's delicate in body but densely concentrated in red cherry and cassis flavors that penetrate. Finishes boldly with a mouth-filling fringe of tannins.
Hints of wisteria and lemon blossom give this dilute Chardonnay a respectable bouquet, while the palate is mild and tastes like bites of lemon, apple and orange. There's not much weight or stuffing to it, but it's generally clean and inoffensive.
Hints of woodruff, green pear and grapefruit zest frame the ripe yet firm palate. A pleasant phenolic edge adds even more structure, while the finish is bracingly clean. A tight and concentrated wine which will last and develop.
Hints of yuzu citrus and smoke entice on the nose of this puckery tangerine-inflected Riesling. Off-dry in style, it's enriched by luscious streaks of honey and sweet grapefruit on the midpalate. Finishes moderately long on a kiss of blossoms.
his blend has a spicy character, balanced with acidity and a ripe, full honeyed character. On the dry side, it has richness, pepper and a deep texture that demands aging. Drink from 2017.
his blend of 57% Chardonnay, 41% Pinot Noir and 2% Pinot Meunier is drier than the winery's Extra Dry Riche. It is softly textured, layered in green apple and pear, and offers a medium finish. A versatile wine for pairing, it makes a good go-to for larger gatherings.
his is a fine wine, with balanced noble rot and yellow fruits, layered with honey and a intense acidity in the background. Some wood aging has rounded the texture while not dominating the flavors. Age for 4–6 years.
his is a very sweet wine, but unfortunately the fruit is too thin. The sugary, honeyed flavors titillate the taste buds, but the black cherries turn watery on the finish.
his is representative of the Cupcake style—a Pinot that lush with raspberry and rhubarb flavors, but also decent acidity. Drink up.
his off-dry wine has a sugary touch with flavors of ripe apricots, oranges and peaches, along with the acidity and petrol notes that Riesling is famous for.
His skills show in this rich, powerful, finely balanced wine. It has layers of black berry fruits, damsons, bitter chocolate and a good core of acidity. Give this impressive wine 3–4 years.
Hits all the classic well-oaked Cabernet notes: cedar, tobacco, vanilla and cassis upfront, with similar flavors coursing through from start to finish. It's not quite as full bodied as some Australian Cabernets, which isn't a bad thing, finishing with silky yet firm tannins. Drink now–2016.
Hits all the right notes, from the rich, sweet tropical fruit to the butter and toast accents, but like the third violin in the symphony, lacks that extra flair to really stand out. The oak is well proportioned, and some zesty lime notes that should make it reasonably versatile with food grace the finish. —J.C.
Hits heavy with the olive and burnt rubber aromas, then turns ultrazesty and citric in the mouth. Tastes tangy and herbal, with tomato and sour plum flavors. A raw, tart wine.
Hits of salt and crushed earth mingle amidst sweet tangerine and apricot in this revitalizing spätlese. It's intensely mineral yet chock full of summer fruit catapulted by searing lemon-lime acidity. The finish is marked with lingering notes of caramelized sugar and pollen.
Hits the fat and the lean of Sauvignon Blanc with both fig and grassy flavors. A well-balanced wine, it shows a smooth mouthfeel and a long finish. This is one to have with grilled fish.
Hits the popular Chardonnay sweet spot right down the middle, with honey, orange, apricot and oak flavors, with a creamy, buttery mouthfeel.
Hits the stage with lemon-lime, melon and flowery aromas that are followed by a crisp mouth with jousting acids, lime and tangerine flavors, and finally a crystal-clear finish with zest and length. Very nice for this variety; drink right away.
Hits with barrel resin and not much else. Feels screechy and shrill, with a swath of wood tannin. Acidity pushes it along in the mouth, but this is really all about resiny wood.
Hitting the tongue with a slight spritz, this is another elegant, beautifully perfumed Riesling. On the nose, it's billowing with white, waxy floral perfume, honey, fresh apples and a tinge of petrol. The perfume persists on the palate as well, combining with fresh lime juice and notes of slate and wet stone.
Hmm. A blend of 50% Sémillon from Amador County and 50% Viognier from El Dorado County that gives off much beyond a slight taste of Asian pear. Cloudy, it is also sharp and herbal.
Hobo's Zins are almost always among the most balanced and elegant out there, while preserving the variety's spicy, briary personality. This lovely single-vineyard bottling is dry and refined, showing complex flavors of blackberries, cherries, raspberries, blueberries and spices. Drink now.
Hobo has a knack for taking Zinfandel's wild, briary personality and wrestling it to as much elegance as a Dry Creek Zin is capable of. True to form, Hobo accomplishes that. This wine has Zin's brambly spiciness, and never quite overcomes its rusticity, but it is likeable. The penetrating acidity makes it a fine partner with tomato saucy barbecued beef or chicken.
Hoff is a reliable source for satisfying Barossa Shiraz. The 2005 shows touches of carob to go with its blackberry fruit, a lush, creamy texture and a hint of cracked pepper on the finish. Drink now-2015.
Hofstatt is a well priced Pinot Bianco that would pair with grilled tuna, shellfish or light chicken dishes. The wine is nicely balanced and fresh with more melon and pear on the close.
Hogue's Genesis bottling is far more limited than the winery's other Rieslings, and offers extra dimensions in terms of concentration and grip. Though just 12.6% alcohol, it tastes dry enough, with juicy acidity and green apple flavors. What elevates it above the less expensive bottling is its length, the minerality and the hints of white flower, Mandarin orange and stone.
Hogue's Late Harvest Riesling is an odd duck. In most usage, late harvest indicates a dessert-style wine with considerable sweetness. Here it seems more like a mass-market, tasting room wine. It's simple, off-dry, and a little papery in the finish.
Hogue built its reputation with stunningly fruity, crisp, bright white wines such as this, and no one in America does a better fruit-forward Chenin. Delicious, like a New World Vouvray, with the same sweet/sour seduction and food-friendly acids. Best Buy.
Hogue is back as a value player. This is a fine effort, ripe enough to avoid the greenies, and showing some detail and cut to the tannins. There's nothing wimpy here; it's got some chewy red fruits backed with earthy tannins, acids proportionate, and a finish that's just under 14% alcohol.
Holding 42% Mourvèdre, 31% Cinsault and 27% Grenache, this full-bodied wine has aromas of peppery spices, herbs and jammy red and black fruit. Flavors are sweet and ripe, with restrained oak.
Holding 60% Cabernet Sauvignon and 40% Merlot, this wine leads with inviting aromas of blackberries, dark cherries and tar, showing a fresh, fruit-forward profile. The dense fruit flavors deliver on all of this promise with layers of complexity, spot-on balance and good length.
Holding 65% Cabernet Sauvignon, 25% Cabernet Franc and 10% Merlot, this wine offers brooding aromas of fresh herbs, cherry, mocha and vanilla. The palate displays pleasing density and weight to the cranberry and cherry flavors that are accented by bright, zippy acidity.
Holding its wines in barrel and bottle longer than most before release, En Garde's Cabernet shows ample, leathery tannin that will benefit from further aging, in addition to being hedonistically enjoyable now. Cinnamon and clove are the most pronounced aromas and flavors, followed by black currant.
Holding the massive bottle in your hand, you'd rightly expect the wine inside to be a bit of a monster. But instead, it's a light, almost delicate effort, with pretty cherry fruit edged in smoky toast. There is nothing to indicate either vineyard or winemaking facility, but someone has a nice elegant touch. Drink now through 2020.
Holds back just a bit initially, but then evolves slowly and steadily. Delivers a very firm, polished and linear feel in the mouth. Dusty aromas of crushed stone and crushed white pepper are backed by cola, cassis and red currant. An elegant and sophisticated Brunello.
Holly's Hill Mourvèdre opens with a gigantic waft of black pepper, followed by intense fruit flavors of cherry and dried plum. Medium bodied and light on the finish, this earthy wine also gives off a hint of cured meats, with which it would pair nicely.
Homenagem is an homage to the current owner's father and grandfather. With its rich fruit, this field blend made from old vines, breaks the mold of reds from the north of Portugal. Dense and firm, it has a tannic element as well as acidity. It is ready to drink now.
Homer is the estate reserve, wood-tank fermented and blended from the winemaker's best barrels. Aromatic and toasty, it takes many hours to open fully, revealing a dense core of ripe cherry fruit wrapped in a mélange of tasty, toasty barrel flavors. Along with the gorgeous fruit comes a cavalcade of chocolate, caramel and buttered nuts. Drink now through 2020.
Homer is the reserve cuvée, a barrel-selection seemingly chosen for a bit of extra concentration. It retains its elegance, with scents of lavender, incense and Asian spices leading into bright, intense flavors of cherry and plum. The wine gathers itself in the midpalate, showing that fruit density, and finishes with a lick of chocolate. Drink 2018–2030.
Homer is the winery's top level reserve cuvée. Aromatic and complete in every detail, it opens with cinnamon and violet scents, plum and cherry fruit soaked in mocha chocolate and the density and complexity that only the finest Pinot Noirs attain. Drink with pleasure now through the 2020s.
Honest and straightforward, with black cherry candy and strawberry fruit upfront that give way to flavors of mixed berries and pepper in the mouth. This wine has a burly structure, with gripping tannins, firm acid and good palate length though it drops a bit short at the end. A fine choice for a casual barbecue. Drink before 2011.
Honest black-fruit, oak, graphite and spice aromas give this blend of Merlot and Cabernet Sauvignon a solid bouquet. In the mouth, this is grabby and tannic, with black cherry, leather and prune flavors. A chewy, tannic finish deals resiny oak, raisiny notes and loamy length. Drink now.
Honest Pinot Noir aromas of spicy, leafy cherry and plum are good but common. This feels just about right, albeit a touch full and creamy. Flavors of cola, cherry and chocolate are ripe, moderately oaked and finish creamy, with flavors of vanilla, savory spices and rooty sweetness.
Honest plum and berry aromas get it going, followed by a fresh, comfortable palate with raspberry and plum flavors and nonpushy tannins. Feels entirely clean, with a pleasant red-fruit aftertaste. Everyday Malbec that gets it right.
Honest Sauvignon aromas of citrus and grapefruit set out the welcome mat. The palate follows suit with varietally correct grapefruit and lime flavors, while the finish shows club soda and other drying aspects. Not a world-beater but a pleasing wine.
Honest, citrusy aromas are simple and nice, while the palate is spritzy, zesty and tastes mildly sweet but also correct with mango, lime, apple and orange flavors. Clean, fun and leaning toward sweet. A good value white to drink immediately.
Honey-kissed lemons and tangerines perfume this dry, full-bodied wine. Ripe apricot and grapefruit flavors extend over the palate with a rich, slightly clingy feel, but balance neatly against a strike of tart citrus acidity on the finish.
Honey-kissed peaches waft from this ripe, rich off-dry Riesling full of juicy, luscious stone fruit and citrus. It's quaffable and thirst quenching, yet refreshingly brisk with a lingering shower of lemon-lime acidity.
Honey-roasted almonds, seared lemon vinaigrette and honeydew melon show on the delicious nose of this off-dry wine from an extreme coastal vineyard above Cambria. Though slightly sweet, it remains rich and intriguing, with lots of citrus peel, grapefruit pith, squeezed oranges and touches of petrol.
Honey-sweet and direct, with citrus jam, apricot essence, crème brûlée and vanilla cream flavors. Fine with white cookies, lemon chiffon pie, pineapple sorbet.
Honey-sweet and simple, with crisp, jammy flavors of berries, cherries and cocoa. It's a Bordeaux blend with a splash of Viognier.
Honey-sweet flavors of raspberries, pink grapefruits and guavas, along with hints of vanilla and yeast mark this salmon-colored blush. Try with sushi, smoked salmon, mushroom risotto.
Honey-sweet in orange and vanilla flavors, this wine has a good backbone of acidity that makes it crisp and clean. Drink it with vanilla desserts or even cheesecake.
Honey-sweet, soft and simple, with apricot and lemon candy flavors.
Honey-sweet, with blackberry, cherry and caramel flavors. Yet it feels unyielding, offering the tease but not the follow-through of richness. Drink now.
Honey and almond notes lend a nutty earthiness to lifted citrus aromas. It's concentrated with sweet tangerine flavor, and has a sharp, zesty acidity that drives a moderately long finish.
Honey and barley sugar dance on the nose. They also vie for attention on the unctuous palate where their rich and decadent sweetness is revealed. This, however, is countered by an acidic thrill of pure lemon, suggesting candied lemon peel in a sea of rich caramel. A touch of passion fruit can be glimpsed, too. The interaction between these opposing poles creates tension in this lip-smacking, lemony- bright wine.
Honey and corn syrup aromas tell you this is rich, but what you don't realize so easily is how complex and expansive this Muscat is. The flavors of honey, banana and clover start out as sweet and unctuous, but then they unfurl to show depth, complexity and length. In the end you realize that this is all about pure, unrefined power and purity. Drinking it is like a rush of natural sugar to the brain.
Honey and custard aromas turn steely and brisk on the palate in this medium-bodied dry Riesling. Its tart melon rind and lime flavors are refreshing and approachable, highlighted by a streak of nervy acidity on the finish. Drink now through 2019.
Honey and exotic fruit create a pretty combination in a wine that relies heavily on its thick creamy mouthfeel to pull it forward. It's a bit unfocused in the mouth but does a nice job overall.
Honey and fresh orange zest aromas and flavors drive this nicely balanced fortified Muscat. There's a pleasing weightiness to it on the palate, and a slightly creamy texture to go with the pristine flavors. Try with blue cheeses or foie gras.
Honey and graham cracker aromas introduce this clove-infused white. The gold color promises a concentrated wine and the unctuous palate duly delivers. Fresh acidity on the finish saves it from flabbiness. Drink now or hold several years for added complexity.
Honey and lanolin notes add an unctuous vibe to sweet, concentrated peach and honeysuckle flavors in this semidry Riesling. Its straightforward in its appeal, yet undeniably balanced. Bright acidity and a clean, dry finish make it a welcome companion to everything from veal schnitzel to Chinese takeout.
Honey and lemon accent the nose and palate of this stately flagship wine from Sparkling Pointe. Extended lees aging lends remarkable depth and complexity—shades of brioche and almond add a richness on the palate. Revitalizing acidity and a train of tiny bubbles lead to a soft, pillowy foam.
Honey and minor toast notes mingle with the red apple, mango and peach aromas and flavors. Easy-drinking and fruit-forward, the palate is bright and lively, with pineapple-core acidity that lingers on the finish. Drink now.
Honey and nougat scents cling to the plum notes on the nose. The palate comes across as fresh and almost dainty, fizzing with delicate citrus flavours at first. Then, the backdrop of yeast and autolysis becomes apparent. The finish presents lemon freshness and is beautifully dry.
Honey and nut aromas lead to a simple and balanced palate. Sweet flavors of caramel and sugar-coated pecan are enjoyable. On the finish, a mix of mushroom, pecan, coffee and toffee flavors are good but sticky.
Honey and orange rind notes meld with a hint of waxy lanolin on this richly textured white wine. Savory hints of smoke and black tea are balanced with a touch of bright citrus rind and a delicate salinity that lingers on the finish.
Honey and pear aromas might tease you into thinking this is going to be a fruity wine, but the flavors say otherwise, offering strong heating-oil notes and finishing with mouthwatering balance and stony notes. The stunning minerality of the Doctor vineyard really comes through.
Honey and pears on the nose. Bone dry, this wine offers bracing acidity, a crisp fruity core, good focus, and a hint of vanilla on the finish. Very pretty nose; fine food wine.
Honey and quince aromas and apricot and spice flavors bring out the medium sweetness of this finely balanced wine. There's plenty of acidity to balance its great fruitiness and honeyed succulence. Drink now.
Honey and saffron accent pristine peach and floral aromas on this wine from Robert Weil's historic “tower hill” vineyard. It's extravagantly ripe with yellow stone-fruit and tangerine flavors, yet dancing on the palate with zesty lime acidity and a shimmering mineral streak that lingers on the finish. Complex and penetrating from start to finish.
Honey and saffron mingle with blossomy perfume in this lavish semidry Riesling. A streak of lemon-lime acidity adds zip to sweet, concentrated white peach and tangerine flavors. It's irresistibly juicy with a lingering finish.
Honey and smoke mix seductively on this piercingly bright yet intensely rich TBA full of orange marmalade and sweet peach nectar. It's unctuously honeyed but delicately textured on the palate. It's earthy minerality should deepen considerably over the next ten years.
Honey and stone fruit are at the aromatic forefront of this easy, light-hearted Pinot Grigio. The wine is lean and watery in the mouth and finishes short.
Honey and the perfumed notes of quince are immediately apparent on this Spätlese Riesling. The sweetness is carried beautifully by ripe notions of peach, additional quince and apricot coulis, balanced and countered by the fresh, ripe and pliable acidity of oranges and tangerines. This is slightly decadent and very harmonious. Perhaps sweet enough for an apricot tart but certainly a killer with salty blue cheeses. No other grape can perform the same tightrope walk as Riesling. Enjoy.
Honey and toasted spice aromas are followed by an elegant balance of curvy fruit and acid in this stylish Viognier from Arizona. The viscous mouthfeel and honeyed finish add to the package. Pair this with a good curry or spicy Chinese dish for an interesting balance.
Honey and tropical fruit aromas open the nose, leading to the palate that is warm and ripe with pineapple and white peach fruit. The bright acidity lends a fresh and crisply fruity finish, with notes of citrus and apple.
Honey and tuberose contribute to a powerful Orange Crush aroma on this Rhône white blend of 48% Marsanne, 40% Rousanne and 12% Viognier. Potpourri and flower water carry the palate, with a little slate and slight bitterness on the finish. Serve with a strawberry-spinach salad.
Honey and wood aromas lead to a rich, generally rounded wine. Having aged in wood, the white fruits are full, soft and ripe. It's not all immediate pleasure; the wine has a more complex undertow of structure, sweet malolactic character and complex acidity on the finish.
Honey blossom and grassy aromas are all right, but struggle to offer much fruit. An oily, full palate is home to honeyed flavors of peach, nectarine and melon. Bitterness is a major player on a chunky finish. The blend is 45% Riesling, 43% Chardonnay and 12% Viognier.
Honey butter, vanilla bean and dried banana aromas emerge on the nose of this Chard. The palate shows seared apple slices cut with lemon juice, boosted by minerally tension and a peppery energy.
Honey flavored wine, packed with botrytis and also with intense acidity. That makes the wine light, dancing, while also showing richness. It is all so light, delicate, so delicious.
Honey gold in color, this wine made from an indigenous Georgian grape has a bouquet of white cherries and lavender. Tart flavors of honeydew melon and white plum persist into the soft floral finish.
Honey is the dominant star in this bottling, drizzled all over yellow apples on the nose. The golden liquid also shows strong on the palate, with flavors of pears and apples soaked in honey water.
Honey is the key word to describe the nose and flavor of this extremely aromatic and just slightly sweet wine, which also offers notes of honeysuckle and honeydew. Winemakers often turn the grape Symphony (a cross of Muscat of Alexandria and Grenache Gris) into a sweet, dessert-style wine, but this shows how good it can be in a drier version.
Honey on the nose and palate is the most distinguished component of this otherwise generic white wine that runs sweet and basic. Mild additional notes of melon and mango don't improve the overall take-away.
Honey tangerine and jasmine notes perfume this intensely aromatic, complex wine. While dry in style, it's surprisingly rich and honeyed on the palate. The midpalate tightens with pineapple acidity, followed by a brash mineral finish.
Honey tangerines and freesias perfume this dazzling auslese that's full of pristine yellow peach and citrus flavors. It's luscious, almost opulent with fruit, but cut with a shock of lemon-lime acidity that extends the long, long finish.
Honey, almond blossom and citrus zest are followed by creamy foam and tonic acidity. This is an easygoing Prosecco that offers a light and compact structure and bright flavors of lime and green fruit.
Honey, almonds and intense acidity mingle in this off-dry wine. The acidity is still dominant, surpassing the apple and berry fruitiness. Wait until 2015 before drinking.
Honey, bee's wax, scented candle, lavender and buttery popcorn make up the fragrant nose of this luminous classic method sparkler. This is a unique and uncommon wine with drying, bitter almond on the close.
Honey, butter, yellow pear, pineapple and vanilla cream show on the supple and soft palate of this bottling—one of the new appellation blends branded under the Nielson name. Sea salt and caramel apple show on the palate, which is underlied and bound by a rain-on-slate minerality, and finishes on an apple custard note.
Honey, chamomile, acacia and toasted oak aromas follow through to the palate, with yellow apple and a citrus drop flavors. A bitter almond note closes the finish. Drink soon to capture the remaining freshness and fruit.
Honey, concentrated pear juice, candied tangerine rind and a light botanical aroma show on this dynamic dessert wine. The palate is expectedly sweet but cut by a driving, mouth-searing acidity, showing flavors of pear and apple skins, ripe stone fruit, golden raisins and lemon rinds.
Honey, crisp lemon and poached apple make for an excellent nose on this blend of 31% Marsanne, 26% Roussanne, 22% Grenache Blanc, 11% Viognier and 10% Picpoul. The flavors are equally impressive, with nectarine, white flowers and yellow pear making for an easy-to-quaff white wine.
Honey, flower and melon leads on this delicate Riesling from Hazlitt. Juicy, full flavors of melon and citrus are balanced with a crisp minerality that lingers in the finish. Complex and energetic.
Honey, flowers and citrus aromas are pronounced and pretty in this Chardonnay. Rounded honey, citrus and toasted flavors are balanced and buoyed by acidity, freshness and spice. A very nice everyday white that's both elegant and easygoing.
Honey, honeysuckle and peach on the nose create a most inviting aroma. These flavors are even more clearly apparent on the medium-dry palate where they are brightened and intensified by lemon freshness. This is intense and fluid, rounded and soft, and yet it manages to remain fresh and appetizing. Drink soon.
Honey, jasmine, salted nectarine, yellow melon and plumeria flowers pop on the nose of this bottling that indicates Roussanne may do well in Temecula. There's solid yellow-grapefruit-pith grip to the palate, a touch of tart tangerine, slate minerality and some botanical elements. It's bright and tense for an often oily, easily over-ripened grape.
Honey, kiwi, mango and peach come to mind and color an easy, but fragrant Grigio from the mountains of northern Italy that would pair well with exotic or Asian foods. It closes with spicy acidity and is a perfect palate cleaner.
Honey, lemon-drop candy, vanilla and buttered toast are the flavors on this fine, crisply acidic Chardonnay. Clean and easy to sip, at a good price for the quality.
Honey, lemon and an herbal spin on the nose give this wine a distinctive start. Flavors of clean, zesty citrus and a spin of ripe melon add to the elegance. Easy to drink but elegant.
Honey, lemon and spice open this slightly blowsy Pinot Gris. The unctuous palate shows intense notes of orange peel and clove. Slightly astringent finish.
Honey, lime rinds and just ripe peach greet the nose on this dry single-vineyard expression by Michael Callahan. The palate is extremely vibrant and citrus-driven, with a very chalky minerality and a very slightly oxidized touch of nuts on the finish. It's minerally mean and extremely, bracingly dry.
Honey, mango and guava aromas lend a ripe, tropical flair to this big, powerful Weissburgunder. It's dry on the palate, but it's rich, weighty feel and juicy peach and vanilla cream flavors extend to the finish.
Honey, melon and cider aromas precede a juicy palate with no real texture or body. This is citrusy, tart and green tasting, with briny saltiness to the finish.
Honey, orange blossom and a little mustard make up the nose of this classic Loire Valley SB. Tangerine and bitter greens play a duet on the palate, and the finish is more or less a reduced version of those primary flavors. The overall impression is one of a simple, tight, easy-to-drink wine.
Honey, peach and honeysuckle create a very rich aromatic nose. The medium-sweet palate amplifies them all and presents them on an almost oily, rich and fluid body. A bitter phenolic edge provides backbone. The finish is full of peach, zest and freshness.
Honey, peach and pear aromas open the nose on this fresh Vermentino. A touch of vanilla cream gives the finish a full, generous feel.
Honey, peach nectar and apricot best describe this luminous Trebbiano from Central Italy. The wine boasts mature notes of yellow fruit and thick density in the mouth that makes it a natural companion to pasta and white meat.
Honey, peach, citrus and dried herbs comprise the nose of this simple Pinot Grigio. In appearance, the wine is almost transparent with a touch of gold and the mouthfeel is equally light and easy. The screwcap bottle has a cute picture of a green Vespa on the label to reinforce its all-Italy, Dolce Vita appeal.
Honey, pear, peach and mineral notes open the bouquet of this fragrant blend of Vermentino, Viognier and Petit Manseng. The palate is smooth, crisp and silky in texture.
Honey, tangerine, apricot and vanilla flavors characterize this dessert wine. With a residual sugar of 97 g/L, it's intensely sweet, but balanced with crisp acidity.
Honey, toasted almonds and lemon slushie aromas are present on the nose of this Viognier from the El Pomar district. A very smoky element on the palate is a bit overbearing alongside the caramel, vanilla and other oak-driven flavors.
Honey, white flower, peach and lemon blossom are some of the pretty aromas on offer. Light and delicate, it also feels creamy, rich and sweet on the finish.
Honey, white peach and vanilla cream show on the nose of this bottling from winemaker Sabrine Rodem, with a kick of hazelnut as well. The palate is all about restrained richness, its buttery lemon curd and cinnamon flavors cut by bright acidity and a lemon-peel tang.
Honeycomb and a fruit basket of melon and berry ride a wave of medium acidity and mellowed sweetness, with a touch of green apple. This is a good call for morning Mimosas.
Honeycomb and crushed rocks, preserved peach and citrus rind mix lavishly in this creamy, feather-light TBA. A bracing strike of acidity jolts through the midpalate, but finds ease in layers of mouth coating honey and wax that meander through an endlessly lingering finish. Stunning now, but will evolve well for decades to come.
Honeycomb and saffron lend an earthen sheen to this intensely tropical Riesling full of sweet-tart tangerine, pineapple and melon flavors. It's juicy and buoyantly fruity, yet also complex, balanced by bristling acidity and a lingering tea-note astringency.
Honeycomb and slight tropical flourish accent bright minerality in this fuller-styled, integrated white that offers a plush ripeness without ever succumbing to sweetness. Toasted oak and anise layer over a texture of baked apple dusted in nutmeg.
Honeycomb and tangerine skins entice on the nose of this elegant dry Riesling. White-peach and grapefruit flavors are ripe and rich on the palate, lending an unctuous, almost oily, mouthfeel. Strikes of steel and acid on the finish lend finesse.
Honeycomb, fig and herb aromas are followed by textured flavors that show intensity and persistence.
Honeycomb, spring flower and citrus-zest aromas guide the nose while the bright polished palate offers sweet white peach, soft apple and candied lemon drop. A creamy perlage provides the soft easy-drinking texture.
Honeycrisp apples come to mind at first sip, along with dollops of peach, lemongrass and caramel. The mouthfeel is fresh and flavorful, with excellent texture and length.
Honeydew and lychee aromas abound on this very pretty wine. A bit of spice offsets delicate sweetness, and a strike of lemon-lime acidity shines through the finish.
Honeydew and mango notes lend tropical flair to apple and pear flavors in this fruit-forward, easy drinking Chardonnay. Dry and medium bodied in style, it's balanced by a stream of zesty lime acidity and a touch of saline mineral on the finish.
Honeydew and nectarine aromas are fresh and representative of good Torrontés. This wine is round, oily and citric in feel, while lychee and green-melon flavors hold through the finish.
Honeydew melon and a touch of cream on the midpalate of this dry, medium-bodied Chardonnay add a hint of luxury. Lightly toasted oak notes are pleasantly balanced along with a fresh, clean acidity.
Honeydew melon, just-sliced Gala apple and wet-cement aromas show on the nose of this bottling that starts to take on Jolly Rancher sour-apple scents. The simple palate is round and easy to enjoy, with ripe, slightly sweet green-apple flavors.
Honeydew, crushed stone and hints of ground cinnamon and clove are appetizing upfront. This Viognier from the Southern Rhône is full and round on the palate, with ample weight and a trace of bitterness on the finish.
Honeydew, white peach, honeysuckle, sea salt and toast make for a fairly exuberant nose on this bottling by Gavin Chanin from the region's iconic property. There is a savory salt character right away on the sip, then come rounded flavors of nectarine, red apple and Asian pear. A bright electric acidity enlivens the full mouthfeel.
Honeyed and a bit creamy on the palate, this is an approachable, easy-drinking Riesling. Fresh apple, lemon and pear flavors are accented by smoky minerality. The finish is brisk, accompanied by a hint of astringency. Drink now.
Honeyed and caramel aromas are followed on the palate by a ripe, rich creamy texture. Yellow fruits are further smoothed by buttery flavors. This is a rounded wine, ready to drink.
Honeyed and slightly toasty on the nose, this has scents of baked apple, Bartlett pear and baguette. Light to medium bodied, the palate bears a broad white-fruit flavor with zesty acidity.
Honeyed and smoothly textured, this attractive wine is mellowed in acidity, preferring to highlight fruit-forward notions of peach and melon. An undertone of dried herb and grass accompanies the ripe flavor.
Honeyed and very rich, with opulent apricot, peach, pear, tropical fruit, vanilla cream and spice flavors. There's a crispness that's a welcome balance to the powerful fruit.
Honeyed apple crisp and salty pretzel pave the way for a complex, compelling wine, the acidity high and the floral apple blossom and nutmeg intriguing. The middle shows a youthful tease of impermanence before finishing strong.
Honeyed apricot and orange peel on the nose and palate typify this elegant but playful botrytis wine. The wine's lively acidity gives it a bounce on the tongue, adding dimension to the citrus components and lending it more to food pairing with desserts or a cheese plate.
Honeyed aromas of orange marmalade lead to a flat palate. Bitter flavors of melon and almond skins confirm that this oddball blend of Moscatel, Doradilla and PX from the mountains outside Málaga is lackluster.
Honeyed aromas of walnut oil, baked yellow apples and sea salt show on the nose of this bottling by Bruce McGuire and crew. Juicy apple-cinnamon and pound cake flavors show on the sip, but it's the salty edge that keep it buoyant and savory, like a perfectly roasted chicken.
Honeyed aromas of wheat bread and stone fruits are not as convincing as the wine's citrus, melon and honey flavors, which are supported by a full almost-sticky body. A creamy, chunky finish, like the palate, pulls up short of sticky.
Honeyed but otherwise not overly aromatic, this full-bodied, corpulent Condrieu still provides enjoyable drinking. The weighty notes of honeyed citrus linger on the finish, but drink up over the next six months or so.
Honeyed crème brûlée flavor is the highlight of this salty, moderately structured wine that's fairly priced and simple in its approach.
Honeyed graham cracker, shrimp consommé and wet stone notes make for an idiosyncratic nose. Delicate flavors of citrus, pear and mineral add interest to the palate, and the lively acidity provides a pleasing cut. Pair this with shucked oysters or grilled clams.
Honeyed in apple, pear and mango, this is a tightly wound, full-bodied wine, voluptuous and quite ripe in style.
Honeyed in character, this has notes of toast, sweet tropical fruit and lemon, with light acidity. The wine feels warm, ripe, open and drinkable now.
Honeyed layers of yellow peach and tangerine seem to be dusted by bramble and mineral tones in this semisweet Riesling. It's a spry, zesty wine with a lip-smacking, juicy finish. Drink now through 2019.
Honeyed lemon and white floral notes are bright,brisk and breezy on the nose and palate of this exceptionally refreshing off-dry Riesling. It's nervy with acidity and steely minerality, with a delicate spritz that gives the palate extra effervescence and vibe.
Honeyed mango and papaya flavors are accented by a citrus streak that provides much-needed verve, while the aromas are more along the lines of pear and lemon. A solid effort, with only a hint of the musky or foxy quality that can sometimes dominate wines from hybrid grapes.
Honeyed marmalade and bitter orange-rind flavors are a counterplay of silky-sweet and astringent elements on this dry, but densely textured wine. Full bodied in style, it's balanced with piercing lemon-lime acidity, with a murmur of slate-like minerality through the finish.
Honeyed notes of pear promise oriental richness. The palate cuts this opulence, edged with Seville orange spice and a streak of zesty lime. This interplay between baroque and discipline continues, creating a scintillating experience. Enjoy the ride and marvel at all the spicy overtones.
Honeyed on the nose with bursts of ripe yellow peach and apricot, this dry, full-bodied Sauvignon is similarly soft and fruity on the palate. Fresh green floral and herb notes add vibrance to a moderately long finish.
Honeyed peach and rose petal notes dominate nose and palate. The rose perfume seems even more amplified on the rounded, off-dry and generous palate. Drink this while aromas are at their very peak.
Honeyed pear and caramel scents inform the nose of this wine from the cool climate subdistrict of the Russian River Valley. Creamy in texture, it's full-bodied but not overbearing, with a focus that never veers, the finish awash in salty tones.
Honeyed red-apple slices, ripe papaya, honeysuckle and honeydew aromas are nicely cut by wet-cement minerality on this nose of this 71% Viognier and 29% Roussanne blend. It's tight and reserved on the palate, tart with lime and apple-juice flavors.
Honeyed richness gives this wine its allure. It's fabulously sweet and unctuous, with apricot-and peach-infused flavors enriched with vanilla and crème brûlée. Could be crisper in defining acidity, but it sure is decadent.
Honeyed ripe pear fruit fills the nose. The palate amplifies this rich notion even more with a generous touch of residual sweetness that bathes the pear fruit in caramel richness. There is a glint of pleasant phenolic bitterness here and there but the pear fruit conquers all. This is rich but fresh with a medium-sweet finish ideal for blue cheese.
Honeyed white-currant and toast aromas lead to a middleweight palate that sports slack acids. Two bottles tasted, this note reflects the better result.
Honeyed, caramelized oak aromas provide a seductive entry and echo the wine's dark golden color. Baked apple, apple skin and spicy nutmeg notes add to its weighted loveliness.
Honeyed, floral aromas include bright citrus accents. Fresh, fruity and powerful across the palate, this is a ripe and ready Chardonnay with strong orange and pineapple flavors. Additional citrus notes push the finish.
Honeyed, ripe pear meets far earthier notes of cep mushrooms on the nose. The palate majors on bright, softly sweet pear notes but ends in a harmonious, citrus-fresh dryness. A balanced wine of great subtlety with an absolutely clean-cut finish.
Honeyed, tropical fruit aromas are showing strongly in this smooth, lightly toasty dry wine. Rich and rounded, it shows both the fresh fruit of the vintage and also the concentration of the white wines. It should be aged, but can be drunk now. Drink until 2020.
Honeylike aromas, ripe peach and apple flavors and rather full body give this wine good depth and breadth. It seems like just the thing for a picnic or to serve with cheese at a party.
Honeysuckle and exotic fruit aromas leap from the glass while the somewhat sweet palate offers banana, white peach and a confectionery note of candied lemon slice. It's easygoing, with a frothy mousse.
Honeysuckle and fresh grass mingle with aromas of nectarine and apricot pit on the bouquet, while the mouth offers vibrant flavors of sweet citrus and juicy fresh peach slices. Balanced and easy to drink with a kiss of toast on the close. Drink now.
Honeysuckle and Good & Plenty combine on the entry of this fruity, floral wine, full-bodied and intriguing on the palate in ripe apple and vanilla. A funkiness on the finish gives it an earthy ending.
Honeysuckle and green apple aromas follow over to the foaming palate along with white peach and grapefruit. A candied lemon drop note caps off the finish while bright acidity lifts the rich flavors.
Honeysuckle and green apple aromas follow over to the lively palate along with pear and a hint of lime. Vibrant acidity and a lively perlage give it a clean energized finish.
Honeysuckle and jasmine pique interest aromatically before luscious, linear waves of vanilla, caramel and lemon custard graciously interject, buoyed by ample acidity and a lush texture. This Chardonnay offers generous richness alongside high-toned minerality, and is a delicious go-to for buttery lobster dishes.
Honeysuckle and jasmine punctuate the pretty aromas on the nose of this wine, which is tart and lemony on the palate. Intensely flavored, the oak is subtle and supportive.
Honeysuckle and orange blossom aromas are pristine on this dry, luxuriously textured Riesling. Ripe melon and stone fruit flavors drench the palate in lush waves, accented by cool tones of steel and acid. Enjoy now for its lavish perfume and fruit, but even more from 2020 for intense textural complexity.
Honeysuckle and orange blossoms perfume this bright, ebullient wine full of ripe grapefruit and pineapple flavors. While dry in style, it juxtaposes a lusciously rich, penetrating palate against a pulsating backbone of lemon-line acidity. It's pristine yet powerful through a long, undulating finish.
Honeysuckle and orchard-fruit aromas lead the nose while the bright enjoyable palate offers ripe pear, green apple and candied citrus peel. It's easygoing, with fresh acidity and soft continuous bubbles.
Honeysuckle and stone fruit aromas take center stage on this breezy white. The lively palate accents unripe peach, crisp green apple and a hint of bitter almond alongside racy acidity.
Honeysuckle and sweet marzipan notes perfume this aromatic white wine. Concentrated fresh peach and flower notes on the palate are enlivened by a spray of lime-juice acidity and a murmur of salinity on the finish. A pretty wine at an irresistible price.
Honeysuckle and tropical fruit are noticeable as the primary scents. The straightforward palate offers lime, unripe apricot and a hint of bitter nut alongside fresh acidity.
Honeysuckle and tropical fruit aromas lead the nose of this wine. They aromas carry over to the easygoing palate, with pineapple fruit and tangy acidity.
Honeysuckle and tropical fruit aromas lead the nose while the vivacious palate offers honeydew melon, white peach and pineapple. Crisp acidity and a lively perlage invigorate the finish.
Honeysuckle and violet notes add a lavish touch to nervy pineapple and stone-fruit flavors in this light-bodied, but lushly textured, Riesling. Dry in style and intensely minerally.
Honeysuckle and white peach show on the nose of this bottling from the region's longtime Rhône producer. It's a simple and straightforward take on the grape, with dried white peach, lemon-lime candy and apple-peel flavors, wrapped up with buzzing acidity and grippy texture.
Honeysuckle and white stone-fruit aromas waft out of the glass. On the bright, creamy palate, a lemon drop note underscores yellow apple and pear alongside vibrant acidity.
Honeysuckle notes hover over ripe pears. The palate boosts these notions even more with some residual sweetness that enhances the fruitiness. Edged with pleasant pithiness, the finish is off dry but balanced.
Honeysuckle notes on the nose lead to a fresh, medium-sweet palate of rounded but pithy citrus. Balance and texture from the citrus pith provides a balancing, pleasant bitterness. The finish is rather warm.
Honeysuckle notes waft gorgeously from this summery off-dry Riesling full of juicy tangerine and stone fruit flavors. Bright citrus acidity balances a palate that's rich and round with a waxy slick that lingers deliciously through the finish.
Honeysuckle perfume introduces this fragrant fresh Riesling. A shade off dry on the palate, it balances spine-tingling lemon and tangerine flavors against earthier notes of wax and crushed minerals. Drink now through 2019.
Honeysuckle perfume shines light on this lean, strikingly brisk wine. Almost dry in style, it's tart and tight, yet refreshingly quaffable through the finish.
Honeysuckle richness and lemon freshness vie for attention on the nose. The palate comes in with lots of concentration and very pithy, almost bitter texture as well as residual sweetness. Together they create balance and a very intense tangy finish and leave a lasting impression.
Honeysuckle scents and flavors of pear, papaya and cucumber lead into a fresh and delicate wine, with plenty of acid behind the crisp fruit.
Honeysuckle scents and ripe, fresh fruit flavors run from grapefruit on into tropical. This was fermented in Hungarian puncheons, picking up just a hint of toast along the way. Clean and quite delicious.
Honeysuckle spice wraps itself around luscious, ripe, sweet peach fruit. The sweet palate reinforces this aromatic duo. This is fluid and round, indulgent and rich, but inflected with charming orange peel freshness.
Honeysuckle wafts softly amidst white peach and lemon aromas on this dry, unctuous wine. Richly textured, it's almost oily in mouthfeel, but balanced by a streak of high acidity and a steely, mineral tone. Finishes long and lean on a bristling lime-zest note.
Honeysuckle, almond and orchard-fruit aromas take center stage. On the off-dry palate, fresh acidity brightens green apple, white peach and a citrusy note backed by a soft perlage.
Honeysuckle, chamomile, pear and passion fruit aromas meld together in the glass. The palate offers pear, apricot, nectarine peel and a touch of tropical fruit alongside brisk acidity. It closes on an almond note.
Honeysuckle, citrus blossom and white stone fruit aromas take center stage. On the rounded palate, fresh acidity brightens beeswax, white peach and Bartlett pear. A bitter almond note wraps up the finish.
Honeysuckle, exotic fruit and herbaceous notes carry over to the racy palate, where they're joined by grapefruit, pineapple and green melon flavors. An almond note closes the crisp finish.
Honeysuckle, honeydew melon and white-peach aromas follow through to the somewhat sweet palate along with a note of glazed orange zest. Fresh acidity lifts the rich candied flavors.
Honeysuckle, jasmine and orchard fruit aromas take center stage on this fresh, elegant wine. The savory palate delivers white peach, ripe apple, rosemary and a mouthwatering saline note. Fresh acidity brightens the finish.
Honeysuckle, lemongrass and wheat ride a robust wave of ripeness and bold texture in this white wine, which is exuberant in bright lemon-laced acidity.
Honeysuckle, lily of the valley and a whiff of exotic fruit aromas take center stage. The silky palate offers sweet white peach, candied nectarine slice and banana alongside a soft mousse.
Honeysuckle, mineral, honey and botrytis aromas lead the way. This drinks off dry with exceptionally well-balanced acidity that carries through the lingering finish.
Honeysuckle, peach and ginger are prominent with each whiff of this wine. Unfortunately these notes do not carry to the palate, which is thin and slightly hot. The finish takes a plesant turn with short flash of ginger.
Honeysuckle, ripe pear and exotic fruit aromas take center stage. The bright, juicy palate doles out honeydew melon, white peach and nectarine flavors with lively acidity, finishing on an almond note.
Honeysuckle, spice and lime on the nose lead into juicy flavors of citrus and pineapple on the palate. A balanced combination of spicy oak, minerals and fresh fruit, the wine is both fun and unfolding. The Chenin Blanc and Viognier both have a prominent place here, but neither overpowers.
Honeysuckle, stone fruit and mineral tones mark this fragrant, dry Weissburgunder. It's rich and round on the palate, but brightened by tart melon rind and white peach flavors, along with a refreshing mineral sheen on the finish.
Honeysuckle, talcum powder, melon and tangerine all work the nose, while the palate comes at you sweet and almost sticky. Flavors of white fruits and canned peaches are good if that's your thing, while the finish teeters on cloying but manages to hold the line. For a sweet Parellada-Muscat wine it isn't bad. Imported by Altuve Foods and Beverage.
Honeysuckle, tropical fruit and pear aromas lead the nose. Made with forty-year-old vines, the elegantly structured palate delivers crisp apple, white almond and mineral alongside vibrant acidity.
Honeysuckle, wet cement and ripe nectarine show on the tightly wound and bright nose of this bottling from a winery near the Pozo Saloon in southeastern Paso. A ripping acidity starts off the sip, where bright lime blossoms, honeydew rind and light lemongrass flavors make for a very tasty wine.
Honeysuckle, white stone fruit and honeydew melon scents are at the fore along with a whiff of tomato leaf. The bright, juicy palate is full of white peach, mature apple and a white almond note while fresh acidity perks up the creamy flavors.
Honeysuckle, wisteria and stone-fruit aromas mingle together in the glass while the silky, semisweet palate doles out creamy yellow apple, white peach and a confectionery note. A hint of glazed hazelnut signals the close while the foaming mousse lends finesse.
Honig's basic Napa Cab is a pleasant wine to drink now. It shows an elegance of tannins and acids, with well-ripened blackberry, black currant and cedar flavors that finish with refinement.
Honig's basic Napa Valley Cabernet is consistently rich and drinkable at a young age. This 2008 is their best in many years, showing ripe blackberry, black currant and dark chocolate flavors, grounded with a firm minerality. Give this elegant young Cabernet a few hours in a decanter.
Honoring the 40th vintage for these vines, planted at Tualatin Estate in 1973, this elegant and subtle wine shows pinpoint varietal character. It charms immediately with scents of dusty baking spices and cherry pie. Flavors follow into a graceful and proportionate finish.
Hooray for Novy for producing this fine, inexpensive wine and for putting their name proudly on it, instead of hiding behind a second label. It's dry and crisp and totally drinkable, with pleasant berry, cherry and spice flavors.
Hooray for Shea—a shining star in this difficult vintage. Give it a good sniff and note the wood smoke, cedar and bacon scents rising from the glass. Fruit flavors tumble after, a complex mix of fig, berry and black cherry, with a streak of cola. It's lively and lingering—drink now or cellar until 2024.
Hooray for the fruit on this beauty!  Gobs of freshly crushed blackberries, blueberries, plums, espresso, black currants and vanilla are charming, and the flavors are every bit as lush.  Technically, it's bone dry, but it's one of those wines that tastes fruity sweet.  It has elegance and style that belie the value price. Plus, the tannins are soft as velvet
Hooray! A terrific Zin that doesn’t cost an arm and a leg. It’s loaded with personality, with quintessential aromas and flavors of wild berries and spices, and added complexities of roasted coffeebean, anise and white chocolate. Best Buy.
Hope Estate is headquartered near Australia's eastern coast, but this wine comes from a vineyard it owns way out west. It's a well-made, medium- to full-bodied Shiraz, boasting a raspberry flavor that's nicely accented by a dark coffee note and an approachable, open-knit texture. Drink it over the next year or two.
Horse & Plow continues to impress with its moderately priced wines that taste great. Harvester is a blend of 38% Pinot Gris, 34% Riesling and 28% Chardonnay that's austere aromatically and deep golden in color, woody and tasting of tart green apple, unearthed mushrooms with a lemony finish.
Horse & Plow continues to make nice wines from organic grapes. This vintage shows a subtle lemon streak with a tiny smidge of tropical guava and is all-around balanced, steely and meaty at the same time without overdone oak. Golden honey and lemon finish things off.
Horse & Plow turns out so many lovely wines it's heartbreaking not to include this one in the mix. It was sourced from one of the great organic Mendocino vineyards, old vines no less, but there just wasn't much there, the wine tasting tight without much fruit.
Horseradish and berry aromas are a touch rough and tough. This tannic Garnacha features a pinched, hard mouthfeel and tight, drawing flavors of berry fruits and plum. Peppery harshness and rubbery tannins define the finish.
Horsey and raisiny on the nose, which indicates what's coming: that's a chunky palate and a one-note flavor of prune. This is what overripe raw materials can produce.
Horsey aromas infringe upon basic cherry and tomato scents. This is lean on the palate, with scouring acidity. Tart, spicy plum and cherry flavors end on a crisp, dilute finish with that reverberates with sour plum and cherry notes.
Horsey aromas of boysenberry and plum are aggressive and barely tamed. This feels bold and tannic as sandpaper. Salty semisour boysenberry flavors finish linear and roughly tannic.
Horsey aromas of pine and juniper come with a blanket of oak that gives off lactic, plastic scents. Pinched, clamping and rubbery on the palate, this tannic blend of Garnacha, Cabernet Franc and Syrah tastes herbal, briny and saucy, with briary berry, salt and reprise of juniper on the finish.
Horsey aromas of stewed, mulchy berry fruits include a shot of iodine. This is high in acidity and grating. Flavors of chocolaty oak on top of plum and salt amount to nothing impressive, while this finishes with a popcorn note and jagged, harsh tannins.
Horsey berry and vinegar aromas lack freshness and appeal. This feels both tight and dilute, while flavors of forced oak, tomato and tart berry fruits finish drawing and bitter.
Horsey berry aromas join forces with molasses, vanilla and graphite. Ripped with power, this Malbec's tartaric acidity is amplified and scratchy. Baked plum, blackberry and vanilla flavors end with abrasive residual acidity that creates length but also edginess. Drink through 2021.
Horsey blackberry and cherry aromas come with a note of latex. In the mouth, this is choppy and abrupt. Raw berry flavors finish with a mild sensation of heat.
Horsey plum and pie cherry aromas include a whiff of latex gloves and Band-Aid. This feels rather raw and acidic, with bite. Salty sharp red-fruit flavors finish herbal, with tartaric shear.
Horsey smelling and muddled on the nose, this Malbec offers a mix of many things, but true harmony isn't one of them. The palate is lactic in feel, while roasted flavors of black fruits and bacon finish with candied sweetness.
Horsey, grassy berry aromas are unconvincing. This is plump but also edgy in feel, with a pronounced but weird buttery oak flavor and marginal fruit character. A leafy, oaky finish includes notes of stalky berry and plum.
Horsey, leathery aromas are earthy and funky, although with time blackberry notes rise up. The wine is lively, tough and offers bracing acidity. Flavors of herbs, licorice and lemony acidity support core blackberry fruit, while the finish is herbal and woodsy, with dark notes of espresso and black licorice.
Horsey, overripe aromas don't convey a sense of balance. As the nose indicates, this comes across heavy and syrupy, with blocky tannins. Stewy flavors of blackberry and prune finish with hard tannins.
Horsey, slightly grassy initial aromas turn more candied upon airing. This youngster is raw and citric in feel, with zesty acidity running the show. Flavors of red currant, plum and pineapple finish choppy and with lasting citric notes.
Hot and chocolaty, with briary flavors of blackberry jam, plum currants, mocha and pepper. Turns Porty and raisiny on the finish. The alcohol is 16.5%.
Hot and crusty smelling at first blush and then the nose turns to mocha and smoky berry. Good mouthfeel, rich and balanced, with a fresh quality as well. Solid, complete red wine with a nice berry-packed Merlot character.
Hot and earthy, with herbal aromas sitting in front of a hard, grabby palate. The flavors show more plum skin and sourness than sweet, ripe juice. Hence the wine is narrow and fairly astringent. On the plus side, it seems natural and typical for what Cariñena produces.
Hot and fiery at first, but then it tames itself while revealing jammy blackberry and roasted plum aromas. Feels extracted and full, with a mix of baked berry, herb and peppery flavors that run deep and delicious. Spicy and chocolaty on the oaky finish, with smooth tannins, sweetness and oaky length. Drink now through 2014.
Hot and fiery up front, with raspberry and leather on the nose. Feels astringent, with tomatoey acidity and pointed cherry flavors that come with an herbal, peppery aftertaste. Has an aggressiveness to it.
Hot and fiery, this red is meaty, spicy and herbal on the nose. The disjointed palate shows baked, spicy plum and herbal flavors. A smoky, meaty flavor and forced, creamy-oak tone carry the finish.
Hot and harsh, with semi-sweet flavors of black currants, chocolate and pepper. Drink this rustic wine with barbecue.
Hot and jammy, this wine is forward in rapsberries, cherries and milk chocolate. It's delicious in an upfront way, but a little too sweet and soft.
Hot and leathery up front, with stewy notes and candied red fruit aromas. The palate features smacking tannic bite along with foxy-tasting red fruit. Turns medicinal on the finish.
Hot and poorly structured, with o.k. cherry cola aromas but very little on the palate. Tastes tart and of sour plums, with a short, starchy, tannic finish. Raw stuff that's not that good in the scheme of things.
Hot and Porty, with baked cherry and chocolate flavors in a heavy texture. A Rhône blend based on Syrah.
Hot and rubbery on the nose, and while it doesn't smell bad it doesn't persuade you to go further. The palate has size, but it's not smooth as the acids dominate. And the flavors of berry and cherry are generic and almost impossible to identify as Syrah. Forgettable wine with tartness.
Hot and scoury in high alcohol, and that burn is accented by Zin's powerhouse tingly spices. The flavors are extracted and sweet in raspberries, cherries and milk chocolate. Enjoy this rugged Zin with barbecue and roasts.
Hot and sweet in chocolate-covered raspberry candy flavors. With alcohol of 16.4%, it's practically Port.
Hot and volatile, showing some browning around the edges, with chocolaty/pruney aromas. Consistent style—over-ripe, oxidized, a bit flat in the mouth, still shows some green herbal tannins.
Hot asphalt, condensed rose petals and black cherry show on the nose of this bottling from regional pioneer Ron Siletto's vineyard. A sip enlivens the mouth with expressive, tangy cranberry and iron notes, presented with a soft and easy acidity.
Hot berry, leather and earthy aromas introduce a slightly scratchy palate with wiry, herbal flavors of plum and berry. This is fresh in feel but basic and herbal tasting, with no particular flavors sticking out. Call it basic Chilean Cabernet in every way, shape and form,
Hot blueberry paste, fudge and wet gravel make for an in-your-face nose on this bottling of a three-acre block of the Valley View Vineyard by regional growing pioneer Louis Lucas and retired Judge Royce Lewellen. The palate shows black cherry laced with espresso and black-rock minerality, and an ageable acidity. It could be a cellar classic, but it's tasty right now.
Hot earth, baked cherry and mild vanilla aromas come in front of a snappy, angular palate with tangy pie-cherry and red-plum flavors. Sheer and basic Rioja with high acidity, lean fruit, a cleansing finish and a light body.
Hot fruit and syrupy cherry or blackberry aromas open the bouquet of this brawny Amarone (that clocks in at 16% alcohol). The mouthfeel is exceedingly round and supple and the wine ends with a jammy note of sweet fruit. Leone Zardini will appeal to those who like a bold style.
Hot gravel and blackberry fruit combine for straightforward, light-on-the-feet aromas on this bottling from a small estate near Happy Canyon. Cherry and blackberry pie flavors show on the palate, with tart, fresh berries framed by a buttery crust.
Hot gravel and tart cranberry aromas are vividly enhanced with roasted jalapeño pepper notes on this small-batch wine from one of the region's more quality-focused producers. There's lots of fun flavor on the palate, with a bell pepper element quickly evolving into black raspberry and cherry fruits, picking up dusty leather in the midpalate and finishing on fudge brownie.
Hot gravel, fresh mint, dried basil and dark red fruits entertain the nose on this bottling of 44% Cabernet Sauvignon, 43% Cabernet Franc and 13% Merlot from the Frankel Family Estate. Playful red fruits make for easy drinking, with complexity coming from licorice and a buttered finish.
Hot in alcohol and sweet in ripe fruit and glycerine. Shows jammy flavors of raspberries, blackberries, cherries and chocolate, along with Zinfandel's peppery spices. Drink now.
Hot in alcohol, dry and thin in fruit, this Zin shows very modest blackberry, cherry and spice flavors. Finishes with a scour of sticky tannins.
Hot in alcohol, simple in everything else, this Grenache has thin, overripe pruny flavors.
Hot in alcohol, soft in acidity and sweet in berry-cherry fruit, this simple Cabernet earns a point or two for its lush, ripe tannins.
Hot in high alcohol, which gives a burn that accentuates the pepper spice and makes it fierce. Yet it's fully dry and rich in blackberry, blueberry, anise and tobacco flavors. Defines the California superripe Zinfandel style.
Hot in high alcohol, with Port-like flavors of superripe currants and dark chocolate, finished with a raisinskin bitterness.
Hot in the mouth and sweet on this finish, this blackberry, coffee and spice-flavored Zin is rustic. The sugary finish might pair well with a rich barbecue sauce.
Hot in the mouth, with a chile pepper burn, this Zin has thin flavors of cherries. It's bone dry and tannic, and needs beef or rich cheeses to coax out the sweetness.
Hot olallieberry jam, lava rocks and uncracked black peppercorn aromas decorate the nose on this blend of 45% Syrah, 24% Mourvèdre, 20% Grenache and 11% Tempranillo, about 90% of which is from the Paderewski VIneyard. It's jammy, juicy and meaty on the palate, a lip-smacking wine made interesting by a plum-skin tartness and pork stew richness.
Hot pink in color and showing some bricking, light aromas of cherry and spice are followed by broad-feeling fruit flavors that are a hair off dry. It comes off as a bit ponderous but there's enjoyment to be had.
Hot pink in color, the palate is open and mild, but unstructured. Simple raspberry and plum flavors finish alert but with a basic finish of red and citrus fruits.
Hot pink in color, this Cabernet Sauvignon-dominant rosé brings aromas of cherry and bubble gum. It drinks dry with fat-feeling fruit flavors that need a bit more acid to perk them up.
Hot pink in color, this wine offer plentiful aromas of cherry and watermelon. It drinks off dry, with sugary sweet-fruit flavors that provide appeal.
Hot pink in color, this wine offers aromas of bubblegum and cherry. It drinks dry with a stretched-out finish.
Hot rubbery untamed aromas need help. This Syrah-led blend feels clampy and rough. Salty murky black-fruit flavors are herbal and wild, and there's no help coming on the finish, which is grabby.
Hot saucy plum and berry aromas set up an abrasive tannic palate that's choppy and short. Dark plum and berry aromas finish with jagged, hard tannins and bright acidity.
Hot, baked, rubbery aromas of black cherry and blackberry feed into a racy, pinched palate with astringent tannins. Herbal plum and berry flavors finish spicy and oaky, with a note of brown sugar. Drink through 2018.
Hot, dry and ripe, with strong flavors of grilled blackberries and cherries, red and black currants, tobacco, cocoa and peppery spices. Needs rich fare, like hard cheeses, olive oil, beef and lamb, to stand up to the tannins.
Hot, earthy aromas settle on leather and tomato, while the palate is gritty and tastes of dark, smoky, chunky black fruit. More tangy and angular on the finish than desirable, with limited depth. Standard stuff on its best day.
Hot, harsh and not quite ripe, a common wine with blackberry, tobacco and oak flavors that are sugary sweet on the finish.
Hot, raspingly dry and pretty tannic to boot, this Grenache, from a high mountain vineyard, also is a little funky and barnyardy. There are some concentrated cherry, currant, Tabasco and pepper-spice flavors, but those strong tannins really get in the way.
Hot, rubbery and burning on the nose, and then clampy in the mouth, with compact, highly generic flavors of red cherry and plum. The heat and burn that's present up front re-emerges on the finish, where jackhammer tannins hold court.
Hot, salty popcorn, pan-fried apples and melting butter show the oak but in a judicious manner. Flavors of lemon are layered over poached apples, all presented with a mouth-enlivening acidity, and culminating with a touch of vanilla bean on the finish.
Hot, soft and simple, with baked fruit flavors of cherries and red currants that turn raisiny on the finish. On the plus side, it's dry and silky.
Hot, soft and uninteresting. It's not a bad wine, being clean and somewhat dry, but that softness results in a serious absence of structure, and there's not enough fruity essence to compensate.
Hot, spicy and sweet in blackberries, cherries and raspberries, like a fruit reduction sauce. The tannins are tough. Cries out for barbecue.
Hot, stalky aromas of red chili flake and weedy raspberry lead to a lean, tomatoey palate with flavors of tomato, dried berry, vanilla and especially dill weed. A saucy, woody finish confirms that this is now mostly oak and acid; drink through 2020.
Hot, syrupy aromas are rooty and intense. This Nebbiolo offers plum, raspberry and red currant flavors offset by tomato and noticeable oak. The finish is propelled by acidity and carries tangy flavors of roasted tomato and plum.
Hot, tarry aromas of plum and berry rank as gritty and rough. Clampy, jagged tannins make for a tough mouthfeel, while a mix of herbal and jammy red-berry flavors turn salty before finishing with rubbery tannins. Drink through 2023.
Housed in its former coaching inn, Emile Beyer produces this L'Hostellerie range of wines that's a cut above its Tradition wines. Spiced, layered with lychees and a touch of honey, this ripe, medium-sweet wine is full of fruit. It will be even better from 2016.
Housed within a beautifully artful bottle, this blend of Tempranillo and Cabernet Sauvignon does justice to both sides of the equation, offering clove, cedar and juicy black cherry within soft, rounded corners of texture. It's fleshy, lush and full bodied.
Hovering easily between red-fruit flavors and a more mature wood-aged taste, this is a smooth Port. It is dominated by a rich texture, both juicy and spicy with a smoky hint.
Hovey's Petite offers mountainous tannins that are still soft and structured, mellowed by the bright red raspberry and blackberry fruit encased in baking spice.
How's this for exotic: this red blend is made from the vinifera grapes Saperavi (from the former Soviet Georgia) and Sereksiya Charni (generally from Moldova). On the nose, the wine displays clove, tart berry, raspberry and black pepper, and on the palate, like flavors and solid tannins. There's a touch of dried tea to the blend and a decent finish, but the wine needs time to age--consider holding it for 5-10 years for the complexity to unfold. Overall, an appealing and interesting choice.
How about a pizza with prosciutto, mushrooms and mozzarella cheese with this dry, tart Chardonnay? The keen acidity will cut through the richness, while the suggestion of sweet, toasted oak will play well with the meat's umami smokiness.
How can a Barossa Shiraz be so green? Its flavors are herbal to the point of being close to cabbage or green bean, with just enough high-toned cherry fruit to be acceptable. —J.C.
How can a wine be softly appealing and yet brisk in acidity at the same time? The paradox is resolved with one sip of this wonderful Pinot. It's rich in raspberry-pie filling and cola flavors, with wonderful spices and a sweet kick of toasted oak. Drink now–2016.
How can one not applaud a winery that holds back some of its top Riesling for a museum release at such a reasonable price? Developed honey and cinnamon notes accent citrus fruit, adding weight and richness to the midpalate while still finishing crisp and completely dry. It's drinking well now, but should easily hold another 10 years under its screw cap.
How can such lightness, such supple slenderness, come with such full flavor? Visions of swirling citrus are made manifest here. Mandarin, kumquat, tangerine: they all dance and flit around a central seam of freshness. Lovely and almost irresistible now, but sure to advance most gracefully.
How can you not fall in love with this wine? It's crafted from vines specifically planted and tended for rosé, an interesting blend of Grenache, Syrah, Mourvèdre, Counoise and Grenache Blanc. Sexy, spicy and rich, it's packed with strawberry and cherry fruit backed with crisp and refreshing acidity.
How do you make a Riesling this good and sell it for seven bucks? Juicy and fruity, it's absolutely loaded with citrus and stone fruit flavors, but offers supporting acidity, good length, and a touch of minerality.
How good to find a powerful wine like this with reasonable alcohol. For this is an impressively dense and concentrated wine from 50-year-old vines. The fruit is ripe, juicy and chunky to go with the polished wood. A wine for cellaring.
How this Cabernet-based Bordeaux blend manages to be softly delicious, yet structurally brilliant is its mystery and art. The winemaker took grapes from St. Helena, Howell Mountain, Rutherford and Yountville and blended them seamlessly. It's one of the most opulent wines of the vintage with blackberry, currant and mineral flavors set like jewels in a crown of tannins.
How this wine manages to be both sweet and bone dry at the same time is a mystery. It's simply luscious, brimming with deliriously rich flavors of raspberry cream, cherry vanilla, gingerbread cookie and buttered cinnamon toast. It's the Chardonnay version of Pinot Noir, creamy and honeyed.
How unusual—a Pinot Noir from Wachau! Appetizing notes of fresh red currants give this a delicate, light-bodied aspect. The tart berry fruit is again reinforced on the palate where red currants are joined by cranberry. White pepper fizzes around the edges and makes for a lot of charm on a slender, smooth and translucent body.
Howard Park's single-vineyard Cabernet and Shiraz bottlings offer consistently good value for the money. The 2005 Scotsdale Shiraz delivers layers of mixed berries, baking spices and hints of dried fruit and toasty oak. It's full-bodied, lush and creamy-textured in the mouth, with a long finish powered by fruit and shaped by dusty tannins. Drink now-2020.
Howard Park's single-vineyard wines continue to impress for their value and consistency. The 2004 Leston is a richly textured, velvety Cab, marked by earthy, loamy scents and classic cassis, vanilla and tobacco flavors. Drink 2009–2015.
Howell Mountain has been the source of Piña's best Cabs, and this single-vineyard bottling shows stunning concentration and complexity. It's closed and tannic now, in the manner of Howell Mountain Cabs, but enormous in ripe black currant fruit, with the power and focus to age for many years. Best after 2009 and through 2017, but only with impeccable cellar conditions.
Hoyt's 2010 Tempranillo is a huge improvement over their 2009. The fruit is riper and more focused, making the wine more balanced and interesting. Strong acids and firm tannins bracket concentrated cherry jam, red currant and bacon flavors made for drinking now.
Huber's entry-level bottling comes across as somewhat conflicted in 2008, with aromas of mushrooms and twigs, but flavors more reminiscent of ripe cherries; plump and round in the mouth, but crisply acidic, almost zingy on the finish.
Huckleberry, blackberry, coffee and bramble aromas lead to full-bodied fruit and barrel flavors in this wine. It's appealing despite the heavy-handed oak.
Hug has succeeded in using Grenache as a blending grape, but this bottling, which is 80% varietal, shows the problems associated with the grape in California. It has cherry and mocha flavors, but falls short in structure and complexity.
Huge and dense, it shows immense tannins as well as layers of ripe, juicy fruits. The combination is complex, dark and brooding in this young wine. It is going to develop a rich structure as it ages. Drink from 2016.
Huge and extracted, with an opaque purple color and a massive, aggressive nose that hints at stewed fruit, sweaty leather, blackberry compote and shoe polish. Forget elegance and go straight for this wine's unbridled size and density. If that sounds unappealing, pass it by.
Huge and rich, this offers ripe black fruits and a concentrated structure. It's packed with a seemingly sweet blackberry flavor that serves as a counterpoint to the firm texture. With both density and a dark edge, this will age over several years.
Huge aromas on this Syrah, refined, very potent, offering waves of cassis, blackberries, roasted coffee, grilled meat, black pepper, cedar and spices. Tastes as dense and lush as it smells, a full-bodied, rich wine, tannic and with good acidity. Finishes bone dry, yet sweet in cherries. A dazzling crowd-pleaser of a wine that should hold for five years or so.
Huge black-fruit intensity rushes to the nose and gives this wine a sun-drenched, jammy feel that is soft, but not necessarily sweet. In fact, this ripe Primitivo shows balance and a touch of refreshing acidity.
Huge cherry intensity is backed by pretty almond and vanilla bean nuances that help shape a plush, international wine that doesn't stray too far from tradition either. The nose is gorgeous but the mouthfeel is highlighted by oak that blocks out some of the wine's natural freshness.
Huge flavors in this creamy wine, exploding in pineapples, limes, kiwi fruit and peaches, with a tangy edge of gooseberry. It's dry and acidic and clean. Tastes a little honey sweet, but the tartness balances.
Huge floral intensity opens the bouquet of this Fiano di Avellino, with notes of honeysuckle, rose and jasmine that are followed by accents of citrus, pear and a touch of rubber. The finish is creamy and soft.
Huge in color and extract, but also a little childish. The nose has gumball, berry jam and a touch of volatility, but after things settle it rests on bold black fruit. It's not overly rich or sweet, and the feel is sort of sinewy. Seems more about size and color than refinement and polish.
Huge in structure and monolithic in flavor, this young, rough-cut wine will need until at least 2020 to show its best stuff. This variety is known for aging well, so it's not much of a gamble. The color is black with a dark, smoky rim, the aromas are like charcoal and blackberry jam, and the flavors seem saturated with fine tannins.
Huge intensity, inky concentration and rich texture characterize this blend of Cabernet Sauvignon, Cabernet Franc and Merlot from coastal Tuscany. Aromas of cherry, toast and exotic spice are carefully woven within.
Huge structure, huge potential, a wine that will bring out all the fruit and density of the vintage while remaining very fresh. Black plums are already showing strongly along with the dry core that promises aging. It's serious while alive and bright. Drink this major wine from 2022.
Huge weight and alcohol show strongly in this powerful wine. Its flavors, almost jammy in their ripeness, include sweet plum and damson. It needs to age for at least four years.
Huge wine with sweetness and smooth qualities from head to toe. Aromas of mint leaf, pastry and sweet black fruits are magnetic, while the lush, layered palate is complete and packed with berry fruit, toast, fudge and tobacco flavors. Layered and deep on the finish, with cola, herbs and licorice notes. Beautiful wine. Drinkable now and good through 2013.
Huge, bitter chocolate-flavored wine, spiced with cinnamon, sweet herbs and intense new wood flavors. It benefits from very ripe fruit, but with all its great richness, the wine manages to keep a sense of balance, the acidity cutting through the opulence to leave a fresh finish.
Huge, flashy and dramatic, this shows brilliantly ripened fruit and an exquisite texture. Flavor wise, it tastes like pure pie filling seasoned with baking spices. But there's nothing sweet in the finish. Instead, the wine is thoroughly and properly dry, as Merlot should be. Drink now.
Huge, gigantic, so impressive for its sheer volume of fruit. At the age of nearly five years, it's as fresh as the day it was released, with rich flavors of cherries, red currants and dark chocolate. Shows Merlot's soft tannins, making it lovely to drink now, but should continue to develop over the next 6–8 years.
Huge, rich and flamboyant, this hasa sweetness at its core—like the essence of red and black currants, with an elaborate note of caramel imparted from smoky oak. Yet everything about it is utterly and properly dry. The vineyard is in St. Helena, not quite in the Spring Mountain appellation, yet showing the fruit concentration firm tannins of mountain-grown grapes. Just a stupendous wine; try after 2016.
Huge, rich and juicy, this brings out the superripe fruit and heat of the Alentejo. With a high proportion of Petit Verdot and Alicante Bouschet (hence the alcohol and the color), this wine is certainly over the top. At the same time, it's very enjoyable for its up-front fruit and structure. Drink from 2017.
Huge, rich, white Burgundy style Chardonnay. Has a pie-filling fruity richness of pineapples, lemondrop, pears, kiwi fruit and exotic kumquats, balanced with fine, minerally acidity, and wrapped into a buttercream texture. The oak is flamboyant, but perfectly in keeping with the wine's volume. Dazzling and dramatic, from a vineyard that just keeps performing better and better.
Huge, ripe flavors of blackberry and plum jam, mocha, black currants, anise and cedar mark this wine, grown in the rugged hills of southern Monterey County. It's quite tannic and dry, but doesn't seem to be an ager, so drink up.
Huge, tremendous, authoritative and impressive for its sheer volume. It just explodes in blackberries, cassis, dark chocolate, leather, dried herb and smoky oak flavors, with a tangy minerality. The vineyard is in the Stags Leap tenderloin, and the wine combines an approachable drink-me-now quality with obvious ageworthiness through at least 2016. Only 180 cases were produced.
Hugel has always made a benchmark Pinot Noir. This has weight and richness. It does have a strong wood content that provides some bitterness, though it is rounded out by the note of ripe red plum, lifted by final acidity.
Hugely black and darkly dense, this wine, which recalls the medieval practice of heating the must for concentration, is a massive construction. It has weight and dark tannins, serious black fruits and intense final acidity. Drink from 2017.
Hugely brawny in dark blackberry, plum and cinnamon, this wine packs a punch despite its coastal influence. Black pepper and smoke provide the savory aspect, while cranberry and strawberry the softer, prettier side of the story. Drink now through 2020.
Hugely concentrated and packed with tannins, this wine shows considerable amounts of dark, extracted fruit. It wins out on impressive power, driving the fruit through the tannins, giving great richness.
Hugely concentrated wine, full of new toasty wood flavors, its structure packed with tannins. That said, there is also a weight of black currant fruit, richly jammy, adding to the sense of power.
Hugely concentrated, powerful and ageworthy, this has mint and new wood aromas. It has rich damson and blackberry fruits that push through the mineral texture and dark tannins, filling the mouth with its exuberant ripeness. Age for four years.
Hugely delicious, just a joy to drink. So soft and velvety, so rich in blackberry jam, cassis and chocolate flavors, with the tannins so smooth and round. Really wonderful over the next few years, although the softness and high alcohol suggest it's not an ager.
Hugely dense and dark, the wine is over the top in all respects. From the heavy bottle to the much too concentrated fruit and wood flavors, it is a statement wine. Its saving grace is the quality of the vintage that inevitably has produced a wine that will balance out the tannins as it matures. Drink from 2019.
Hugely dense and dark, this is a powerful and concentrated wine. While all this structure is there, so are stylish fruits and the potential for suave elegance, which comes from the wood aging, the rich black fruits and the balance between tannin and fruit. Drink this impressive wine from 2018.
Hugely dense, foursquare wine with great fruit and the purest tannins. Chocolate and coffee predominate at the same time as sweet tannins and acidity. A wine that combines charm with great power.
Hugely dense, this wine offers power. The fruit is sweet and superripe; the tannins are soft along with the creamy coffee flavor. Very intense in flavor, missing out on balance.
Hugely extracted in cherry pie flavors, this Merlot makes up for the absence of subtlety with its sheer deliciousness. The tannins are soft, making it ideal for drinking now with steak.
Hugely extracted with blackberries, cherries, blueberries and chocolate, this wine immediately impresses for its sheer power. Oak and high alcohol are key components to this powerful wine, but pour it with barbecue, and nobody will complain.
Hugely floral with jasmine and honeysuckle in aroma, this light, approachable white is also oaky and ripe in pineapple and papaya, with a lingering freshness of acidity.
Hugely liquorous wine, full of honey, superripe fruit, yellow peach and apricot flavors, along with orange marmalade. This is big, very densely flavored, richly textured. It could certainly age for 5–10 years.
Hugely perfumed, this is a ripe, very rich wine with stacks of flavor piled upon each other. It's a naturally opulent wine, that's sweet with tropical fruits and honey in equal measure. It is very ready to drink, but will also age well, so drink until 2021.
Hugely rich and concentrated, this is a wine that exudes tannins and power. It is dark, still very dense and with a dry core that is likely to remain even as the wine ages. The black fruits are there, giving richness as well as all this structure. It is ready to drink.
Hugely rich and in a seriously heavy bottle, this is a statement wine. Its texture is there, surrounded by superripe fruit and touches of pepper from the alcohol. This almost tropical-fruit wine needs to age a little longer, so drink from 2018.
Hugely rich, this is an opulent, dense wine, packed with dark tannins, chocolate, bitter coffee and black plum flavors that are almost too much. There is an edge of harsh extraction detracting from the richness of the wine which needs time to round out. Drink from 2018.
Hugely rich, this was fermented in egg-shaped cuves that have given an impressively rounded character to a wine still so young. The tannins are opulent, letting the black fruits speak powerfully. It still is a wine to age, so drink after 2019.
Hugely ripe Merlot is at the core of this rich wine. It is opulent, rounded and packed with dark plum-juice flavors. It verges on too much, too rich and too generous. What redeems it is the Bordeaux structure and final dry aftertaste.
Hugely ripe, this is a dense and potentially intense wine. Its high alcohol brings out a disturbing pepper character that spoils the purity of the rich fruits and mineral texture. It shows the heat of the volcanic soil of Ragen de Thann Grand Cru in its rich fruits and ripe structure. It does need aging, so drink from 2017.
Hugely ripe, with 14.5% alcohol and a touch of residual sweetness, but also a richly textured mouthfeel and layers of honey, apricot preserves, slate-driven minerality and spice. It may be a bit precariously balanced, so opt for drinking it over the near term.
Hugely spicy this rich wine is described as sweet. In fact, the spice gives it a drier edge, adding pepper and cinnamon as well as a mineral character from the granite soil. The wine could age, so drink from 2016.
Hugely sweet and decadent, this is a tour de force of botrytized winemaking. Honeyed citrus aromas are buoyed by hints of perfume and spice, with dried apricot flavors accented by spiced honey. Mouthcoating, rich and impossibly long, this wine should easily age for 40 or more years.
Hugely sweet yet reasonably balanced given its enormous concentration, this is a tremendous example of the quality heights sweet Riesling can achieve. Golden raisin, dried apricots and candied pineapple all swirl together in a delicious haze of sugar-coma-inducing syrup that nevertheless goes down easily. Will age easily for decades.
Hugely tannic at this stage, this dense and complex wine has great structure partnered with dark black fruit and licorice. There is forward bitterness, suggesting this wine needs aging. Drink from 2017.
Hugely tannic, this formidable wine has great weight, richness and a dark and dense structure. Juicy berry fruits, sweet plum flavors and a dry, concentrated backdrop promise aging. Drink from 2018.
Hugh Hamilton's top-of-the-line wine is the Jekyll & Hyde Shiraz-Viognier. In 2007, it's a full-bodied, richly textured wine filled with raspberry, cherry and chocolate aromas and flavors. Based on its somewhat chewy finish, it should last and evolve through at least 2020.
Hugh Hamilton proves that Yalumba's success with this tricky variety isn't a fluke, offering genuine Viognier expression at a realistic price. Ripe muskmelon and apricot notes leave a round, full-bodied impression on the palate, finishing with musky spice. Drink now.
Hulking, oaky aromas include spice, sandalwood and loads of ripe black fruit. This is massive in the mouth but sturdy and not overbearing. Flavors of baked berry and cassis are meaty, while the finish offers up licorice, spice and tons of density and concentration. Drink through 2019.
Humo Blanco means “white smoke,” and the name applies to the daily morning fog that spreads over the Lolol area where this comes from. Leathery, earthy aromas of cherry and plum are ripe, while the palate is tannic and rubbery. Earthy cherry and plum flavors finish lasting and potent.
Hungerford Hill's vast array of wines includes this savory Shiraz, which features ample leather, tar, black olive and coffee flavors. It's fleshy and supple on the palate, with softly lingering tannins on the finish. Drink now–2017.
Hunnicutt is known as a Cabernet specialist, but they know Chardonnay too, as evidenced by a string of successes since 2008. The 2012 is a rich, rewarding wine. It's extraordinarily ripe in peach, green apple and tropical fruit flavors. The grapes were sourced from cool Coombsville and warm Rutherford, giving the wine exceptional balance.
Hunter Valley Shiraz is somewhat out of fashion here in the U.S., but this is an excellent example of the genre, one that can be taken home and enjoyed tonight. It starts with intense, smoky, pungent leathery aromas, and the fruit is more leathery than fruity in character, yet there's compelling complexity in this medium-bodied, silky-textured wine. Drink now-2015.
Husch has been making Gewurztraminer for a long time and has it down pat. This is an excellent example of a dry, floral wine that's fun enough for an outdoor summer concert and serious enough for a winter's lunch. It smells and tastes floral, peachy and a little nutty, with medium body and good acidity to balance it.
Husch is one of the original Anderson Valley wineries and has not been a particular Pinot Noir star, but this fantastic 2014 may start a trend. Fresh and alive, the wine is medium bodied but packs lots of tangy cherry and almost jammy plum flavors into a smooth but lightly tannic texture that provides great structure. Simply delicious, it's balanced well enough to enjoy time after time.
Hushed aromas of dark berry and a touch of cedar lead the nose on this blend of Cabernet Sauvignon and Merlot. The simple palate offers black cherry and a hint of white pepper alongside delicate, fleeting tannins.
Hushed aromas of white flower and Bartlett pear come together on this refreshing white. On the palate, lively acidity carries tangerine zest, green apple and peach nectar.
Husky on the nose but mostly it comes across as wild, with jumpy, loud pear, melon and apple aromas. The mouth is spunky and all over the map, while flavors of tangy yellow fruits carry an acidic, herbal twinge and even a grassy quality. Lacks perfect poise but it can't be called timid or dull.
Hyde has figured into the producer's sparkling wine production for years, but this marks Davies' first release of still Pinot Noir from the stellar site. It opens with tangy acidity and a bite of tropical citrus along with black tea before unveiling substantial underlying tannins and plenty of contained power. A ripe trace of cherry and raspberry lurks along the background, peaking on the finish.
Hydropathe means someone who reacts against water, presumably preferring wine. From hard against the slopes of Mount Sainte-Vicoire, this is a structured, rich and fruity wine. It reveals a strong citrus element as well as red fruits and a strongly mineral texture.
Hyperperfumed, with billowing floral notes, raspberries and citrus that provide immediate impact. The sweet, fruity flavors are adequately balanced by bubbly froth, making for an easy-to-drink quaff. The gentle pink color is even reminiscent of summertime sunsets. Drink now.
I've always thought of Seifried—perhaps because of Hermann's Austrian heritage—as a white-wine producer, but this Pinot Noir is a strong effort. The palate brings Bing cherry and faint herbal notes, with a taut, medium body and a long, mouthwatering finish showcasing fine fruit. Drink now–2018.
I can't recall a misstep from this reliable producer of Tasmanian sparkling. The latest vintage release is remarkably fresh and zesty, bursting with green apple and citrus, with just hints of toasted brioche. This light- to medium-bodied wine is a blend of 53% Chardonnay and 47% Pinot Noir.
I can't say I'm a big fan of the Marlargo labels, but what's in the bottle is pretty good. This medium-bodied Shiraz boasts soft, supple tannins that support aromas and flavors of coffee, cola, leather and black olive. For all its dark flavors, the finish is mouthwatering, inviting another sip.
I can see why so many of Washington's winemakers love this young vineyard. It is already expressing the sort of subtleties that most viticulturalists would kill for. The fruit is ripe but not too sweet or jammy. It is annotated with citrus, leaf and stem, along with streaks of smoke and herb and mineral. It's all mixed together seamlessly and focused into a firm, almost muscular style with real authority.
I Cantoni opens with an immediate bouquet of superripe fruit, candied cherry, spice and chocolate. It's a chewy, soft wine that could pair with piquant aged cheese.
I Capitani, a dynamic family-run winery not far from Taurasi, opts for a traditional wine that puts more emphasis on elegance and complexity and less focus on brawn and power. Aromas include cherry, cola, tar, licorice and red apple. The wine is already a bit brownish on its edges, so don't wait long to drink it.
I Castagni (the chestnut trees) is a beautiful blend of Cabernet Sauvignon, Syrah and Teroldego (a native grape of northern Italy) that ages 18 months in barrique to achieve impressive richness, density and persistency. The aromas include crushed stone, ripe berry, blackberry, coffee, tar and chocolate.
I continue to be impressed by how well even entry-level 2015 Sauvignons are developing. This one is understated and grapefruity, with hints of pea shoots and a silky feel. Drink now.
I continue to be perplexed by the Pagan white Cuvée Lône. Like previous vintages, the 2016 is tight and lean, marked by underripe melon and citrus notes. The blend is 40% Clairette, 30% Bourboulenc, 20% Grenache Blanc and 10% Ugni Blanc.
I don't know anyone making better Pinot Gris in Oregon than this premiere property. Rich, ripe, round and sensuous, this lush and textured wine unwraps its ripe fruit in layers of pear/apricot flavor, enhanced with bright spice and finished with flavors of vanilla cream.
I found myself returning to this Merlot again and again, because it's such a good, gentle, easy sipper. It's a pleasure to drink one that's so nicely dry and balanced. Does a great job balancing ripe berry and stone fruits with earthy herbs and spices. Sommeliers and restaurateurs, scoop this one up while you can.
I know Bordeaux isn't known for being fruit-driven, but this paucity of fruit in a wine that's 50% Merlot (from a vintage that favored this variety's development) is hard to fathom. Leather and old wood combine with earth and mushrooms. There's decent weight and intensity here, so if these are flavors you look for this is an example to seek out.
I Lasi is a thin and informal Ripasso with easy layers of blueberry and cherry backed by light spice and smoke shadings. There's a slightly sour note in the mouth and the wine ends with a lean, crisp close.
I like this Merlot for its plush fruit and soft balance. It's bigtime in chocolate-infused blackberries, plums and cherries, with more exotic notes of Asian spices. Yet the finish is totally dry, and the tannins are rich and ripe. Seems at its best now.
I like this wine a lot, even though it doesn't have Viognier's typical exotic richness. Bone dry, with mouth-tingling acidity and low alcohol, it shows citrus, coconut macaroon, apricot and spice flavors that finish with real complexity. The cool vintage definitely was kind to this inland, Delta appellation.
I like this wine mainly for its dryness and crispness. It tastes balanced and wholesome, the way a white wine should be. It's not a heavy-hitter, but pleases for its spicy fruit, toffee and floral flavors.
I love everything about this blush. It's the pretty color of a peach whose gold is turning rosy pink, and the rich flavors are of raspberries, strawberries, cherries and vanilla, all balanced with a crisp streak of acidity. Fun and serious at the same time, it will go with everything from salmon to vanilla ice cream.
I love the briary, spicy aroma on this wine. It's so inviting. But then when you taste it, it turns too soft and sweet, like a melted cherry- and cassis-filled chocolate truffle. That's a delicious flavor, but it's not really a dry table wine.
I love this Sauvignon Blanc for its dryness and freshness, its acidity that cleanses the mouth so well, and its subtle complexity. The green grass, lime and ruby grapefruit flavors are enriched with dates, vanilla and candied ginger, while the long, spicy finish is just perfect.
I might have thought there was oak on this wine, it's so rich and vanilla-smoky, but there isn't. Just goes to show. It's dramatic in rich peach, fig, date and ripe green melon, but where does all that butterscotch and crème brûlée come from? The grapes come from a single Beckstoffer-owned vineyard in Rutherford.
I Papiri is a fresh and fragrant white, with bright aromas of citrus, cut grass and white peach. Pair it with any Mediterranean fish dish.
I Poggiarelli opens with fleshy, dark concentration and brawny aromas of smoked bacon, dark fruit and spice. But don't be swayed by your first impressions. The high acidity and overall crispness offered here cuts out any of the overdone softness or chewiness you might initially expect.
I Quadri offers violet and iris aromas accented by vanilla and toasted oak sensations. The palate shows a black pepper streak wrapped around a core of plum and ripe cherry, finishing on a roasted coffee bean note. It's forward and ready to enjoy soon.
I Quaranta has succeeded in fashioning a thoroughly modern, lush style of wine from an eclectic blend of 60% Barbera and 40% Cabernet Sauvignon. Hints of mocha back up dense plum and strawberry fruit on the nose which give way to a refined palate showcasing highly polished tannins. A final kick of acidity adds freshness to the deep chocolate and cassis flavors that linger on the finish.
I really liked the past releases of this wine, but the '04 is not in the same league. It's a hot wine, with baked or stewed fruit flavors, and finishes with prickly, drily astringent tannins. Not going anywhere, so drink now.
I sense some sappy black cherry fruit in here, but it's buried in heavily-toasted barrels and a reductive, plastic flavor that takes over and won't let go. If you give it plenty of extra air time it smoothes out slightly.
I think by “lust” they mean something like a decadent chocolate truffle with a gooey cherry liqueur filling. That's what this sweetish wine, which has 15.9% alcohol, tastes like. It is awfully tasty, but it's hard to imagine what you'd drink it with, except, well, a chocolate truffle.
I THINK THIS WINE WAS ALREADY PUBLISHED - SENT IT TWICE.   On top of pear, apple and acacia, the nose of this luminous white awards notes of wild flower, kiwi or cut grass. It delivers great vibrancy and is tight and tonic in the mouth.
I Versi is a youthful blend of Nero d'Avola, Merlot and Syrah that offers plump aromas of ripe cherry and blackberry backed by soft tones of cinnamon and toasted almond. It's a perfect pairing to a heaping plate of spaghetti carbonara with crispy fried bacon.
Ian Brand's fun and wallet-friendly blend of 53% Grenache, 28% Syrah and 19% Mourvèdre offers an interesting nose of charred beef, anise, beets, red rose petals, hints of purple fruit and a judicious touch of asphalt. The dark flavors of black licorice, black pepper, pencil lead and dried violets surround a boysenberry core, but remain light on the palate.
Ian Brand's stab at this grape shows a lot of black rock minerality and bloody meats on the nose, layered across blueberry syrup and sour cherry elements. The palate is much lighter than other takes on this varietal, showing menthol-laced flavors of blackberries and tobacco.
Ian Brand explores fringe growing regions to deliver well-priced and fun wines for this label. This shows aromas of tight nectarine and Granny Smith apple, and the flavors are laser-focused with apple skins, yellow grapefruit pith and steely gunmetal. Its intense energy is a little wound up now, but will blossom with time.
Ian Brand is a student of old vines, and it shows in this bottling from a century-old vineyard about 20 minutes south of San Jose. Rose petals, potpourri, dried strawberry and hibiscus-laced rooibos tea aromas transport one back to an old perfumery shop. Then the palate combines the woody tea spices with tart red berries, tarragon and dewy herbs. Fascinating stuff.
Icarus, in Greek myth, got too close to the sun. So did this wine from Icaria. It's not bad, but simply overripe. Has a sweet taste of raisins, in addition to the sweet smokiness from oak. Drink now.
Ice wines are a rarity in Washington. This one offers aromas of orange peel, flowers and candied ginger, seeming to show a touch of oxygen exposure. It's sweet (155g/L residual sugar) but is still quite deft in style.
Icewine from Cabernet Sauvignon is pretty rare. The grape's dark pigment lends the wine no more than a hint of pink in the gold color. On the palate, the tannins do show, along with a note of honey and acidity. It's unusual, but it works. Screwcap
Iconic Sauvignon Blanc notes of pink grapefruit, gooseberry, mango and papaya shine brightly on the nose and palate. Ample weight, with balanced acidity and crisp, clean flavors mark this well-made wine at a bargain price.
Idaho-raised twentysomething Bret Urness is turning heads thanks to blends like this 64% Roussanne and 26% Viognier, named after hooch. It's boisterous on the nose with honeysuckle, papaya, honey and banana. These tighten on the palate to offer passion-orange-guava juice flavors that surround a tense core of herb-laced lemonade.
Idaho and Merlot are not thoughts that generally spring together in the mind of the wine consumer, but Ste. Chapelle makes a good run at crafting an attractive, perfectly balanced wine here. The fruit is cherry and lightly herbal, and there are interesting flavors of earth and mocha, too. Best Buy. —P.G.
Ideal Spanish rosé in every way, from color to aromas to flavors to the price tag. The nose is inviting, with delicate, crisp fruit aromas. The feel is just right, propelled by bright acids. Tastes of raspberry and watermelon, while the finish is long and lightly spicy. What a quaffing rosado should be.
Identified only as a “field blend,” this well-balanced wine offers citrus (lime), apple and peach flavors, along with a whiff of honeycomb. The texture is most appealing, and hints at just-picked green herbs.
If a buttery, oaky, roasty, toasty Viognier is what you seek, Virginia's Tarara Vineyards has it. Toasted oak, buttered popcorn and fresh apples dominate both the nose and palate of this dry, full-bodied wine. It's a straightforward wine with fairly high alcohol, but balanced with a vibrant acidity.
If a Cabernet can be smooth and creamy, this one is. It offers plenty of fruit flavor, firm tannins that coat the mouth in a good way, plus a plush texture that keeps it from being even a bit harsh. With medium body, a great mouthfeel and lingering finish, there's much to like.
If a rosé can be serious, this is it. Named after the owner, it is a structured, concentrated wine with a dense texture and hints of tannin. It also is fruity, perfumed and refreshing. The edge of pepper does betray the alcohol although that is offset by intense final acidity.
If a whiff of volatility doesn't turn you off, this tightly layered reserve from Hogue has a lot going for it. Gobs of cherry and cassis fruit, dense and deep, roll into veins of earth, olive and graphite. A big wine with plenty of life ahead.
If a wine can caress the taste buds, this absolutely fresh and fruity one does. It smells like blackberry jam, feels soft and silky while still having full body, and gives up delicious, ripe, full fruit flavors that linger on the finish.
If all you're after is size, then sign on the dotted line. This blend is a monster that weighs in at 15.5%, so be ready for intensely sweet flavors of grape essence and licorice. To this judge, the wine has a lot of gumption but isn't what I'd want to drink glass after glass, day after day. It's lumbering, heavy but oh so sweet and dessert-like.
If almond Danish came in liquid form, this wine would be it. The aromas suggest vanilla, toasted almond and cream while the flavors are equally pastry-like, with a sweet touch. The texture is soft and smooth.
If any one single estate turned America on to Pinot Grigio, Santa Margherita did. The reason for the outstanding success of this wine is its clean simplicity. This is a no-fuss wine that invites casual drinking situations and a global range of pairing possibilities, from pizza to Thai spicy beef. Fresh aromas include citrus, passion fruit and white stone.
If any producer is going to make sense of Vinhão in red Vinho Verde, it's biodynamic producer Casal do Paço Padreiro. This has some richness as well as the typical cool-climate acidity, with a touch of spice and a balanced, smooth finish. Drink within the year.
If any rosé can be serious, it's this. It has structure as well as fruit, a sense of purpose, ripe red fruits and tight acidity. It could even age, so wait to drink it until late in summer 2014.
If any wine can blow away the thought that Merlot is a thin, wimpy, nondescript red, this is the wine. From the iconic Champoux Vineyard, it has magic and muscle, a broad and deep display of black fruits, coffee, licorice, dark chocolate, baking spices and beautifully built tannins. Explore and enjoy.
If anyone can elevate Oregon's already excellent Chardonnays to the next level, it's Jacques Lardière, who makes Résonance for Louis Jadot after four decades at their winery in Burgundy. This nutty toasty chiseled wine has impeccable breeding, power and elegance. White peach, pear and apple fruit is wrapped in lush barrel flavors of caramel, buttered toast and vanilla wafer, with firm acids for a foundation. Drink now and on through 2025.
If anyone can make converts to Lemberger, Washington's one-time answer to Zinfandel, it's talented winemaker Don Townshend. This bright, tangy, raspberry-laden wine comes across as a stable-mate to Grenache or a light Dry Creek Zin, but it really occupies a niche all its own. Barrel-aged and ripened to a moderate 13.5% alcohol, it screams out for pizza.
If anyone can perfectly evoke the ripe style of California Cabernet along with the structure of Washington state fruit, it's Peter Rosback of Sineann – conveniently located in Oregon. Why this iconoclastic winemaker does not just move to Washington is hard to figure; he obviously loves the grapes and knows exactly what to do with them. This Cabernet Sauvignon, from a relatively young block at the Champoux vineyard, has some heat and chewy tannins. But it should age well, and the tightly wound herb and tobacco and stone flavors that are now constrained will ultimately come out.
If at first the wine seems sweet and scattered, just give it time. Soon the nose will knit together to show mocha and that lightly oxidized elegance that is Oloroso. After that there's a palate of coffee, caramel and brown sugar, and a tight, grabby palate that's like your tongue is attached to a magnet. Give this one plenty of air for best results.
If blackberry preserves and black licorice were made into a wine, this would be it. While Yarden's T2 dry blend of Touriga Nacional and Tinta Cao is a very good wine, this sweet Port-style wine misses the mark. With a nose of blackberry preserves, cassis and rose petal—and flavors of blackberry, cassis, licorice and clove—it should be gorgeous in the mouth. However, the overall sweetness is cloying without necessary balance.
If chocolate-covered cherries could be liquefied, this wine is what they would taste like. It is delicious, fruity, soft in texture, maybe slightly sweet, and so easygoing and tempting that it's hard to stop sipping. Note that it's deceptively full in body.
If forced to drink too much of this clumsy, grassy, horsey smelling blend, you might be a dissident, too. This is sticky and cloying on the palate, with sweet, candied, herbal black-fruit flavors that finish under a covering of residual sugar.
If fruit were the only thing that counted, this Pinot would get a perfect score, with an upfront burst of cherries, strawberries and raspberries. The oak appliqué is rich and balanced, and the tannin-acid structure is just fine. Its powerful fruit notes suggest to give it 6–7 years.
If hedonism is what you like in a Cab, you'll love this lush bottling from Peju. It's softly delicious, offering waves of complex blackberries, blueberries, currants, sandalwood and sweet milk chocolate. Outstanding, and easy to find, with 10,000 cases produced.
If it's possible for a Châteauneuf-du-Pape to have Burgundian style, this would be a candidate. The cherries are delicate and herbal, with crisp acids and silky tannins that provide a wiry, peppery framework for the elegant fruit. Drink now–2020.
If it weren't for a fresh, reasonable mouthfeel, this would be a disaster. Aromatically, it's all pyrazines and funk. Flavorwise, it's herbaceous and rough, like celery and nettles. Bitter on the finish.
If it weren't for a pretty well-balanced mouthfeel, this would be pushing daisies. It smells like green beans and a used ashtray, with murky green fruit and milk chocolate flavors backing that up. As we said, mouthfeel is good; aromas and flavors not so much.
If it weren't for the wine's stout color and pretty good mouthfeel, we'd sink it. The nose is green and cheesy, and the flavors are also green almost to the point of vegetal. Stemmy on the finish.
If Margaux is the most delicate of the Médoc wines, then this is the epitome of Margaux. It is light, poised and attractively perfumed. The fruit is elegant and fresh with a fine streak of acidity.
If Monterey has a problem with Cabernet Sauvignon, the challenges for Merlot are even more formidable, as this tough, thin, earthy wine shows. These grapes just didn't get ripe enough. so the dominant notes are herbaceous and tannic. It also finishes watery.
If more Americans are drinking wine from a box, it's because of values like this 3L, the equivalent of four regular bottles. The wine is dry, smooth and flavorful, and the blackberries, herbs and spices are pleasant.
If more Syrah tasted like this, more people would drink it. Beautifully ripe and soft, pure and rich in cherry and raspberry liqueur, smoke and pepper flavors. Ready now.
If more Syrah tasted like this, the variety just might overtake Cabernet in popularity. It's really good, combining a dry, firm structure with lush flavors, in the way of blackberries, blueberries, currants and a meatiness like the sweet, charred fat on a steak. Kudos to vintner Murray for bottling it in a screwtop.
If Napa Cabernet is your touchstone you'll find harder tannins and acids than you're used to. It's a bone-dry wine with blackberry, black currant and oak flavors that are grounded with tobacco and sage.
If not for the acidity and minerality, this would be a simple Chardonnay, with its fruit juicy flavors of peaches, oranges and pineapples. But that crisp, zesty structure gives it life.
If Nouveau could be serious, this would be it. It has weight, a surprising amount of richness and a structured, tannic character. It ranks in the food-wine category, while not at all detracting from its natural bright fruit aftertaste.
If oaky whites are your thing, this barrel-aged Viura is a good choice. Waxy, floral aromas of gardenia, lilly, cured ham and resiny oak play against white-fruit scents. The palate is not blowsy or resiny, while woody flavors of spice and white pepper accent core flavors of peach and baked apple.
If one word could sum up this wine it would be “safe.” It's a Sauvignon Blanc that tastes like Sauvignon Blanc, but avoids any aggressive vegetal notes. Gooseberry and pink grapefruit aromas and flavors, with a slight creaminess to the texture, make it easy to drink.
If only more California Barbera could be like this. Opening with a pretty, yet rich fruit nose of dark cherry and plum, the structured wine has been tamed into a soft, chocolate-brushed finish with just the perfect amount of acidity. The vines have been in the ground since the 1880s. Winemaker Jim Moore adds just a thimble's worth (3%) of Nebbiolo too, before letting it all age in oak.
If only more California Primitivo could be made in this style - soft, lower in alcohol, modestly showing its fruit - there would be more converts among Zin fanatics, who would be wowed by the subtle black cherry and licorice flavors and dry finish, minimally aged in oak.
If only more Zins were this good! De Loach hits this one out of the park, with its fabulous wealth of wild berry, mocha, anise, spice, grilled meat and mushroom flavors. The high alcohol adds a wonderful varietal heat to the peppery finish.
If only this blend of seven popular varieties were drier, it would score higher. It's crisp in acidity and complex in orange, peach, pear, honeysuckle, vanilla and mineral flavors. But the sugary finish puts it into the fruit juice category.
If only this wine wasn't extracted so much (which gives bitterness), it would be ripe and fruity. As it is, it's hard to get past the tight, dry tannins. There are hints of juiciness and black currant fruits. It might soften by 2016.
If pink could have a taste, this is the wine. From hand-picked 100% Cabernet Franc, it is all about bright fruit and red berries. Soft with touches of caramel, it delivers good acidity at the end.
If Pinot's first responsibility is to seduce the palate, this one succeeds admirably. It's soft as velvet and silk, and drily opulent, with gorgeously refined tannins that frame lush, intricate flavors. Waves of cherry pie, red currant, licorice, cola and cedar flavors wash over the palate, and feel distinguished, the way a top red wine should. Drink now through 2012.
If ripe, jammy fruit is what you like in an Oregon Pinot, this is your baby. A generous amount of strawberry and cherry flavor is wrapped in a cloak of chocolate from 14+ months in 60% new French oak.
If Standish's Relic is the feminine side of Shiraz, this is in a more masculine vein, with slightly coarser tannins and more weight, but still possessing great intensity without any heaviness. Cassis, blueberry and black olive flavors are tinged with hints of asphalt and espresso, leading into a warm, lingering finish. Drink now-2025.
If the blend of Riesling and Sauvignon Blanc isn't jarring enough, then the wine's combination of high acid and heavy oak should be. This smells like plywood and sawdust, while the palate is both racy and resiny. Oaky, toasty, bitter flavors of lemon and underripe nectarine hold onto a barrel-driven flavors on the finish.
If the choice is between sleek packaging and good product, take the product every time. And with Garnacha de Fuego, the product is sound to the point of surprising. A bouquet of huge berry aromas is the opening act, followed by flavors of red apple, kirsch and plum. Offers lots of fruit in front of a short, simple finish. And then it's time to open another bottle.
If the color doesn't tell the full story, the nose will: it's impeccably perfumed, round and sweet, with amazing fruit aromas and a toasty background. The feel is as lush and rich as they come, and there's outstanding purity to the lusty black fruit flavors. A masher with elegance. Maybe the best Malbec Argentina has ever produced. Drink from 2011–15.
If the first duty of a wine is to be delicious, this Pinot more than lives up to the obligation. It doesn't show the delicacy or silkiness of a classic Russian River Pinot Noir, being a little heavy and full-bodied. But it's fabulously rich and opulent, offering a tapestry of berry, mocha, spice and smoky oak notes. Soft, smooth tannins and crisp acids add to the pleasure. Drink this over the next few years.
If the first duty of a wine is to be delicious, this tiny production bottling succeeds beyond all measure. The Black Bear Block is almost always Zaca Mesa's best Syrah among its many releases, and so it is again in 2009. Take one sip and you're dazzled by the refined tannins, dryness and complexity of flavors: blackberry, cassis, plum sauce, mocha, bacon, smoky oak, white pepper, chamomile tea and licorice. What's harder to express is the sheer pleasure of the mouthfeel. This is an exciting Syrah, and may just be at the beginning of a long journey. Drink now and for many years as it slowly changes.
If the first duty of a wine is to offer pleasure, then this wildly succeeds. It shows the power of great Santa Rita Pinot, with superb balancing elegance. As sweet as the raspberries and licorice seem, the wine finishes dry and crisp in acidity, and even with some bracing tannins. Beautiful now, it will continue to evolve for 10 years.
If the first duty of an icewine is to be sweet, this satisfies that need. Its sugar is also reasonably balanced in this case by 10% alcohol and crisp acids. What's missing is the purity of fruit, as some slightly singed, earthy notes creep into its aromas and finish.
If the label is to be believed, this pure Merlot, from a relatively cool site in a relatively cool year, tops 16% alcohol. The flavors reflect that; a thick mix of tar, smoke, asphalt, espresso and coffee grounds. Buried in there is some black cherry fruit, but it is definitely the barrel flavors and the alcohol that dominate.
If the modern California style of exceptionally ripe fruit and sweet, smoky oak appeals to you, you'll love this wine. It's an explosion of pineapple jam, tangerine and vanilla cream flavors, brightened with crisp acidity. Not very subtle, but flamboyant. Calling all shellfish to the dance floor.
If the name of this wine suggests that it's comforting to drink now, it's perfectly apt. Although it hails from Oakville, whose Cabernets are among the most ageable in Napa Valley, this shows an accessibility that makes the black currant and cedar flavors immediately appealing.
If the oak integrates better and recedes more into the fruit than I suspect, this rating will look conservative. Right now, oak is front and center, arrayed in ranks of toasted cedar and vanilla. It's full bodied and chewy in texture, with a long, plushly oaky finish. Try after 2015.
If the staunchly herbal and green-bean scents and flavors often found with this grape are your cup of tea, this will prove enjoyable. It's smooth and not overly tannic, with those intense green-bean aromatics and a taste of tomato.
If the term “mellow” were to be made into a liquid this would be it. Both nose and palate have the sonorous gentle richness of very ripe pear, with the richness of some dried pear fruit, too. This late-harvest style has sweet richness but is also utterly balanced. There is enough freshness and structure to corral the fruit into something easy, gentle, generous and warming. This is so unobtrusive, so balanced that it might disappear very quickly.
If the wood had been used more judiciously, this would already have been a rich wine. As it is, the burnt-toast wood character needs time to blow off and integrate. The fruit itself is full in the mouth and juicy. Cabernet Sauvignon dominates and adds the fruit structure. Drink from 2018.
If there's any oak at all on this wine, it takes a very shy role in the background. The stars are ripe citrus and pear fruit, crisp acidity and a limestoney minerality. The finish is honey sweet.
If there's any oak on this dry wine, it doesn't show, except for a touch of vanilla. The flavors of lemons, limes, gooseberries, peaches and green apples star, brightened with crisp acidity.
If there's any quibble with this wine, it's that the aromas and flavors remain in a very narrow range, from struck flint to citrus. Otherwise, it's a lovely dry Riesling, slightly plump and custardy on the palate yet crisp and sharply focused on the finish. Drink it over the next several years.
If there's nothing special to recommend here, there's also nothing awry. Leather and earth join modest tart berry flavors. Finishes dry and tough; it's an austere wine that probably needs food to come alive. —J.C.
If there's one California Pinot Noir you cellar this vintage, make it this one. It's a stone-cold guarantee. Light and silky in the mouth, with brisk acidity, it shows rich raspberry, cherry, red currant and sandalwood flavors that are deep and long. Has all the necessary balance to evolve many years, and should start showing bottle development after 2018.
If there's one thing Kenwood knows how to do, it's making proper varietal wines at a good price. Here's another in a string of fine Zinfandels. For 14 bucks, you get a lovely wine that's dry and balanced, with briary blackberry, pepper, cola and sandalwood flavors.
If there is a better vineyard than Boushey in Washington for Syrah, it has not yet been discovered. This young wine tastes like younger vines, with more green and less meat in the flavors. But the complexity and depth of Boushey fruit is there, and the wine takes you on a ride through a mélange of intriguing herb, fruit, cured meat and barrel flavors.
If there is any criticism to be made of this wine, it might be that it is just too fruity. Waves of honey and tropical fruit coat the mouth, wonderfully balanced by zesty acidity, and while it is sweet and lush it never seems cloying or heavy. Delicious now–2015, at least.
If there is one quality that distinguishes the wines of the late Giuseppe Quintarelli, it is complexity. Unlike any other producer in the Amarone production area, this legendary artisan magically pulls out aromas of dried sage, Indian spice, crushed white pepper and delicate forest berry. On the palate, the wine is bright, crisp and intense, but never heavy or syrupy. Italy lost one of its greatest winemakers when Quintarelli passed away in early 2012.
If there was any oak on this wine, and the winery doesn't say so, it doesn't show. What stars is pure fruit from the vineyard, the first ever planted to Sauvignon Blanc in Dry Creek Valley. The flavors are massive, of citrus and tropical fruits, melons, tangy minerals and exotic spices. Just gorgeous, it's one of the most complex and satisfying Sauvignon Blancs on the market. Production was a scant 252 cases.
If this blend of Sauvignon Blanc, Viognier and Gewürztraminer were drier, it would earn a much higher score. It's clean and crisp in acidity, and very rich in tropical fruit, flower and spice flavors. But it's just too sweet in the finish, almost like a dessert wine.
If this bottling is any indication, Picpoul may be Paso Robles' best chance at becoming better known for white wines. Tense chalk, baking soda, pomelo pith and lime skin aromas show on the fresh and compelling nose. The palate is tightly wound and nervy, showing clean, grippy kumquat and citrus rind flavors. That tension holds firm even days after opening.
If this Cava weren't so pickled in smell and taste, it would rate better. As is, it opens with white fruit, vanilla and brine aromas. Flavors of apple and pear maintain a prevalent, pickled edge, while the finish falls off in feel and clarity.
If this delicious bottling is any indication, this region is prime for Malbec. Aromas of grape soda, black slate, turned loam, blueberry and purple flowers make for a nicely even nose, and the palate is rich and full with balanced tannins. The juicy flavors include black cherries, plums, cassis and blueberry extract, to which crushed, dried herbs give necessary nuance.
If this is the reserve, I'd hate to taste the regular. There's almost no fruit, with only a drop of citrus swimming in the alcohol and acidity.
If this isn't Chile's best Syrah, then it's among the top three. Graphite, tobacco, leather, blackberry, baked black plum and spice aromas set up a lively palate, with firm tannins and good acidity. Stewed plum, blackberry, toasty oak and licorice flavors finish with a grabby feel and lingering flavors of anise and black pepper. Drink through 2020.
If this isn't the best $50 Merlot in the world, I don't know what is. Dark, thick and jammy, with dense layers of fruit, spice and oak. Scents of sandalwood, coffee, mint, pepper and more, much more. In the mouth it offers a seamless, achingly rich mix of fruits, woods and spices. Big, rich, long and deep, it's nonetheless best enjoyed right now, not cellared.
If this lacks the exotic richness and drama of the very best Marlborough Sauvignons, it's still a tasty drop. Fig and melon notes suggest ample ripeness, while hints of leafy greens provide hallmark varietal character, finishing crisp and clean. In golf terms, it's straight and true, down the middle of the fairway.
If this Merlot had greater flavor intensity, it would be spectacular. It's a very nice photocopy of a great Merlot, meaning that the berry and spice fruit is soft in focus but pleasurable. A great value—dry and classy in its own way.
If this old-school winery has a signature wine, it's Tondonia. Hailing from the hot 2003 vintage, this smells rooty, with tobacco, cedar and subtle balsamic notes that only a few wines share, for instance the occasional Barolo. High acidity is keeping this vital, while flavors of tomato, currant and raspberry come with caramel and chocolate notes. The finish, which is subtle and long, is a highlight. Drink through 2020.
If this Sauvignon Blanc were drier, the score would soar. It's brilliantly crisp with acidity and clean, with blood orange, pineapple, gooseberry and lime flavors. It's intensely minerally, but distinctly lush and ripe, which limits its versatility with food.
If this wine had greater acidity for crispness, it would be near perfect, but as it stands, it's too soft. Too bad, because the flavors, of blackberries, cassis, chocolate, anise, mint and smoky vanilla, are totally delicious. The flabbiness is cause for concern.
If this wine were any riper, it would be a Port. It's that rich in sugary blackberries and cherries, with toasty oak adding caramelized notes. Fortunately, the finish is dry. This modern-style wine is best consumed now for fruity freshness.
If this wine were drier and crisper it would be a lot finer. The flavors are very rich, suggesting ripe pineapple tart, Meyer lemon pie, vanilla and sweet butter. It's almost sugary, except it's probably technically dry.
If this wine were drier it would be really good, because it's crisp in clean acidity, and has excellently ripe, rich flavors of peaches, butter-sautéed pineapples and vanilla. But it's sugary and a bit cloying on the finish.
If time waits for no one, don't wait for this. A blocky, jumbled nose of charred and baked black fruits is rustic and off-base. Clove, all-spice and other savory flavors dominate a heavy, unbalanced finish.
If Washington “owns” Merlot as a category in the U.S. (not that anyone cares at the moment), this confirms it. You get ripe, sweet, tangy red berry fruit, fresh acids, ripe tannins and toasty oak; there may not be a better value in the country. The way the oak is used is magnificent and adds layer after layer to the extended finish.
If what you're looking for is a medium-weight red wine with bright fruit and bounce, this is it. It's not complex or weighty stuff; instead it's focused on jumpy cherry and raspberry flavors and a snappy feel. Totally pedestrian but good in its price category.
If you're a Brunello fan, you'll love this quintessential Rosso for early drinking pleasure. It opens with a fragrance of violets, perfumed berries and baking spices that segue into dark cherry flavors accented with cinnamon, mocha and licorice. It's robust with big, enveloping tannins, and ready to enjoy now.
If you're curious about California Grenache Blanc, check out this one. It shows beautifully varietal flavors of oranges, pineapples and honey, with vital Santa Ynez acidity. So rich, it's hard to believe it never saw any oak.
If you're curious about how Priorat wines age, this 16-year-old blend of Garnacha and Carignan is a good indicator. Mature aromas of earthy grit, leather and spicy plum rest in front of a flush jammy palate with structure. Peppery berry and plum flavors match the nose, while this folds in sweet syrupy notes of chocolate and berry jam prior to a long spicy complex finish. Drink through 2020.
If you're going to charge $36 for Baco Noir, you must have a lot of confidence that it's something special. This one is. Intense and earthy, the fruit has the concentration of raspberry syrup. Tar and leather, rock and earth are folded in, with some of the tack room scents of brett, but not detrimentally. There is so much fruit here that it can more than hold its own.
If you're going to enjoy this wine now, let it open up for a couple of hours to allow some of the nuanced notes to express themselves. Sultry aromas of boysenberry and blueberry are framed with complex additions of purple florals, sweet cured meat, vanilla bean and toasty oak. The palate is lush and mouthfilling, with fine but aggressive tannins and a beautiful minerality to the dark fruit core. Cocoa-dusted truffle flavors flood the long finish; hold until 2016–2020.
If you're going to try just one Uruguayan Tannat, then let it be Bouza. This friendly, nicely balanced offering opens on forest floor and dusty berry aromas. Toasty, peppery oak lends spice notes to core berry fruit, while the finish is lush and round. Drink through 2020.
If you're into big Argentinean Malbecs with great fruit, oak and balance, look no further. This is exact and pointy on the nose, with graphite and spice notes framing huge blackberry aromas. Deep but well balanced, this muscular Malbec tastes of chocolate, peppercorn, fine oak and black fruits. A smooth, toasty finish is bold, with a touch of unresolved heat. Drink through 2022.
If you're itching to spend an afternoon sipping a cool Italian white by the pool or on your back porch with friends, here is your wine. Southern Italy's answer to quality Pinot Grigio, this luminous Greco offers aromas of pear and peach with a crisp, lemony finish.
If you're looking for a bright, easy wine to pair with pasta or pizza, this is it. Ruby-colored and medium-bodied, this Chianti offers informal aromas of wild berry, almond and cola backed by crisp acidity that makes it that much more appropriate as a companion to easy dishes.
If you're looking for a clean, well made Pinot Noir at an affordable price, you could do a lot worse. Modest cherry and cinnamon flavors ease across the palate on silky tannins and linger elegantly on a slightly dusty finish. Drink now.
If you're looking for a decent everyday Chardonnay at an inexpensive price, consider this one. It's dry and creamy in texture, with slightly sweet, oaky tangerine and pineapple flavors.
If you're looking for a flashy, complex Cabernet to drink now and for the next few years, try this one. It's rich and ripe in black currants, plums and toasty oak, with refined tannins and a full body that finishes dry and satisfying.
If you're looking for a gorgeous Pinot to drink now, here it is. The wine is dry and silky and complex, offering waves of black cherry jam, red currant, licorice, cola and sandalwood flavors. Tastes elegant and complex. Now–2013.
If you're looking for a more acidic, balanced and minerally Chardonnay, this one's for you. It's crisp and streamlined, but doesn't compromise on flavor, offering tiers of pineapple, papaya, ripe white peach and golden nectarine, made richer with smoky oak.
If you're looking for a pedestrian but true sparkling wine for under $10, this Chenin Blanc-based bubbly from Argentina is solid, a touch yeasty and dry. It tastes much like a Loire Valley sparkler, with baked apple, apricot and peach pit flavors. On the negative side, it's fairly foamy across the tongue and doesn't have a top-grade mouthfeel.
If you're looking for a rich, delightful, full-bodied red wine to drink now, try this Merlot. It's upfront in red cherry, currant, cola, mocha and spice flavors, wrapped into soft, fine tannins. A blend of fruit from some of Napa Valley's best vineyards.
If you're looking for a soft, sweetish wine, here's one. It has flavors of ripe red and black cherries, currants, dark chocolate, root beer and licorice, and tastes like a fruit and honey energy bar.
If you're looking for a truly bone-dry Riesling from the Finger Lakes, look no further than Ravines. It's uncharacteristically austere for the region, with a lean, light body and a mineral laden, wet-stone palate. Lots of freshly squeezed lime juice and a citrus rind finish makes this an elegant, drinkable choice.
If you're looking for classic Napa Cabernet, this utterly delicious bottling is right there. Blended with some Petit Verdot and Merlot, it's a selection of the winery's extensive acreage across the Stags Leap, Rutherford, Carneros and Oakville appellations, showcasing the synergy of blending. The wine is dry, full-bodied, firm in tannins and extraordinarily lush, with blackberry, black currant, chocolate, plum, toasty oak and spice flavors. It's so good now thay you can drink it, but it holds the inherent balance to age for up to 15 years.
If you're looking for sheer flash in Napa Valley Cabernet, try this one. It's expensive, but worth the price. It dazzles for soft lusciousness, and the depth and complexity of blackberries, black currants, cassis and chocolate, as well as the perfect integration of new French oak. Yet the wine, which contains a splash of Malbec, is dry and balanced in acidity and velvety tannins. Great now, and will continue to please through 2022.
If you're new to Pinot Noir and curious, but not ready to spend a lot, check this out. It gets the idea across, with a dry, silky mouthfeel and basic flavors of raspberries, red currants and oak.
If you're not familiar with the tastes and character of the Dolcetto grape, this widely available expression by Prunotto is typical in its bright array of wild berry and black fruit aromas. The wine is young, fresh and generous in its youthful flavors.
If you're not sure what Pinot Gris/Grigio is like and want a good starter version, try this one. It's sweet like applesauce but dry like lemons, a seemingly impossible feat until you taste it. Plus, it's creamy from barrel fermentation, so it feels lush.
If you're sensitive to high alcohol in Pinot Noir, this might not be for you. If you're not, you'll probably find the richness impressive. Although it's technically dry, it seems sweet and delicious like a raspberry tart that's sprinkled with cocoa and brown sugar, with a buttery, smoky crust. Ready to drink now.
If you're sensitive to high alcohol, this wine isn't for you. If you're not, it has plenty to offer in the way of flavor, including raspberries, chocolate and pepper. Turns a bit overripe in the finish, but not too much.
If you're tired of Zinfandels that are unabalanced and inelegant, try this one. Yes, the alcohol is high, but it folds perfectly into everything else. The vineyard is in the Olivet Road part of the valley, which in many ways represents the ideal terroir of the Russian River. You'll find brisk acidity and firm tannins in this wine, but also ripely appealing blackberry, cherry, cola and briary wild chamomile flavors. This seriously good wine will age until 2022.
If you're used to soft, ripe Napa Valley Cabernet, this one, grown just over the Lake County border, will strike you as dry and unyielding. The tannins are pronounced, giving it a hard bite. But it's rich and deep in crème de cassis, the sort of wine that seems ageworthy. Take a gamble and put it in your cellar for 6–8 years.
If you've ever had a Momtazi wine, you know that there is a strong earthy aspect to the flavors that sets the vineyard apart from most others. In the scents and tastes here you'll find composted earth, chalk, dried leaves and black tea ahead of black cherry fruit, but those funk-soaked flavors add up to a complex and intriguing wine.
If you've forgotten the flavors of this once super-popular fortified wine from Sicily, it's time to repay a visit to Marsala. Florio's Dry version offers fragrant notes of caramel, candied fruit, maple syrup and citrus peel over a creamy texture. Marsala is often used as a cooking aid, butforget that: try it as an apéritif wine with cubes of Gorgonzola or Roquefort cheese.
If you've never heard of the Albarossa variety before that's because it's a relatively new cross of Barbera and Nebbiolo. This groundbreaking wine is rich and deep with plush notes of Maraschino cherry and black currants backed by leather and spice. Definitely worth a look.
If you've never tried Frappato (a variety native to Sicily), here is an excellent wine to start with. The ruby-colored grape offers easy (often well-priced) wines that pair well with everyday dinners thanks to the crisp freshness and easy aromas of blueberries, almonds and violets.
If you “talk dry and taste sweet,” as they say, you'll like this wine. It's not really dry at all. But it's very rich in tropical fruit, wildflower, honey and spice flavors that are balanced out by good enough acidity.
If you are a fan of Pinot Bianco, a white wine with a smooth and rich mouthfeel, Eichhorn makes a great choice from Italy. The variety offers mild aromas of peach and melon, but the natural richness of the wine's texture makes it perfect for sophisticated creamy fish dishes like baccalà.
If you are a fan of Rosenblum Zins, you might want to try this Washington Zin, styled in the same 16.4% alcohol mode. It's got plenty of syrupy berry fruit, and some very chocolaty streaks as well, but the tannins are earthy and still have a bitter finish to them. The winery's regular Zin is far better.
If you are allergic to sulfites or insist on certified organic wines, this one fits the bill. Unfortunately it's heavy on the grape-juice characteristic, with sharp acids running the show. Dense and chewy, and there's an odd grapefruit note at the end.
If you are curious about Sicily's Nero d'Avola grape, this is the perfect wine for beginners. It shows great fruit integrity, with characteristic aromas of cherry, wild berry and toasted pistachio.
If you are looking for a well-made Oregon Pinot Noir under $20, this is a good choice. Medium bodied, it offers well-ripened red and blue fruits, a lick of toast, well-built tannins, and a finishing streak of dark roasted coffee.
If you are looking for elegant, moderate (13.7%) alcohol and old vine Cabernet flavors, here is your wine. Astringent tannins and lightly herbal, earthy undertones set the stage for the complex midpalate. No fruit dominates, but rather a mix of cranberry and rhubarb, strawberry and pomegranate, along with streaks of caramel from aging in American oak.
If you are looking for wild flavors, then this wine is for you. It is dry, but smells sweet, with lychee, green candy and aromatic spices. It's a wine with a terrific character, needing cheeses and rich fish dishes to bring out its full potential.
If you are not familiar with the hearty Montepulciano grape variety from central Italy but adore modern, structured, New World reds, you should considered adding this wine to your weekly shopping list. Thick in power, extracts and color, Montepulciano has rock-solid tannins and blockbuster aromas of blackberry, prune, chocolate, spice and toast that appear naturally, even without wood aging. This is a big value wine that should pair with a big value meal of barbecued baby back ribs in smoked sauce and spicy potato salad.
If you are of the school that says rosé from Provence is the world's gold standard, then give this excellent newcomer a try. Brief skin contact has created a light color and sense of elegance on the nose and palate. Flavors of cantaloupe and peach are lightly sweet but cut by ample acidity. Drink as soon as possible to capture this wine's fresh essence.
If you are staging an informal outdoor barbecue with franks and burgers, this value wine will meet all your pairing needs. It's soft, plush and round, with exotic spice, ripe fruit and black pepper.
If you aren't familiar with Ripasso (a hybrid wine that borrows elements from austere Amarone and informal Valpolicella), this selection from Bolla is an excellent introductory wine. It opens with a deep-ruby color and bright aromas of red cherry, cola, spice and leather. It ends with both sweet and spicy nuances.
If you can accept a slight hint of jamminess, this blend of Cabernet Sauvignon and Petit Verdot is for you. Beyond the ripe cherry and blackberry is a beautiful blast of pleasure and opulence. Pair this wine with succulent cuts of red meat.
If you can get by the bell pepper and other Bordeaux-like herbal notes, this Cabernet-Tempranillo blend feels very good on the palate. There's no wayward or jagged acidity or tannic clamp, and the core flavors of cassis and black cherry, while nudged by green pepper and herbs, are solid. Finishes with richer flavors of cough syrup, cola and menthol. Not for everyone, but shows integrity and core power.
If you can get past the acidity, which is pretty fierce, this is a fine, fresh Zinfandel. It's bone dry and rich in wild berries, currants, anise, thyme and black pepper. The tannins are dense, and need rich meats and cheeses.
If you catch this wine soon, meaning before it goes belly up, you may like its peachy simplicity and ample palate weight. Lychee, melon and spiced-meat flavors are interesting up to a point, and the finish is generic, soft and clean. Drink immediately.
If you catch this wine young and properly chilled, it isn't that bad. It's very sweet and sugary, with candied melon, mango and citrus flavors. Then it gets more tropical on the finish, with ending notes of banana and mango. On the verge of tasting fake but not quite.
If you cellar only a few Napa Cabernets a year, this is one you should seek out. It's so tannic, so shut down, yet so explosive in blackberries, currants, dark chocolate and sweet oak, that it will easily negotiate the next decade. If you really have to open it before 2015, at least give it a decent decant.
If you could get an essence of grapefruit peel with edges of savory herbs and tingling white pepper, this wine would be it. This is wonderfully bracing and fresh yet concentrated, so there is tone and muscle but slenderness, too. Totally sleek and exhilarating now, will open up through 2019.
If you didn't know the price and had to guess, you'd probably figure this wine would cost about $18. It's enormously ripe and fruity, with bright peach, tropical fruits and spices and quite a bit of oak. The technical notes say it was partially barrel-fermented. A wine of enormous charm and a great value in Chardonnay.
If you didn't know what this wine was, you might guess it was a Rhône-style blend. It's flowery and creamy, with peach custard, honeysuckle and papaya flavors. As it turns out, it's a blend of Chardonnay, Viognier, Chenin Blanc and Sauvignon Blanc, and quite a good one. Not especially complex, but very tasty to drink now.
If you don't cellar this Cab, you'll miss out on what it has to offer. It is a dry, deeply flavored, superbly structured wine, rich in tannins, with brooding depths of flavors ranging from black currants, cassis and licorice to hints of dried herbs and sweet, toasty cedar wood. The alcohol is on the high side, in the modern Napa style, but the wine wears its heat well. Start drinking it after 2018.
If you don't mind a bit of herbal character, this is a nice, easy drinking Syrah with raspberry and cherry aromas and timidity as opposed to a forceful attack. Zesty berry fruit rules the palate, which finishes in round, roasted form. Nice but sort of generic.
If you don't mind a touch of herbal pickle and rhubarb on both the bouquet and palate, then this inexpensive Carmenère will do the job. It offers modest red plum and herbal flavors with a bit of tartness and spice. Has good texture and overall balance.
If you drink this wine too cold, you'll miss the nuances behind the pineapple, orange and spice flavors. There's a minerally undertow, and some interesting herbal notes.
If you enjoy a really pungent, intensely grassy Sauvignon, then you'll love this wine, but for many consumers it will be too much. The descriptor “cat pee” may sound unkind, but it's apropos in this case, balanced by passion fruit and a long, lemony finish.
If you enjoy picking apart a wine--finding all of its tiny nuances and eccentricities--you'll find plenty here. From its smoky, beeswax-like and menthol aromas to its flavors of melon and citrus, there's plenty of interest, yet the wine delivers more intellectual excitement than hedonism.
If you expect coquettish flirting you must go elsewhere: this amply layered red will not give up its secrets easily. But engage with it and it will reward with poised, polished structure, subtle pepper spice and ripe but reined-in cherry fruit. The more time you spend with it, the more you'll discover. Ready from 2015.
If you get at this now you may still enjoy the wine's freshness. Aromas of apricot and apple are clear and unadulterated by oak. The flavors of lemon, apple, pineapple and green papaya are zesty, while lasting acidity on the finish leaves a cleansing, wet impression.
If you had the resources to analyze what makes a picture postcard-perfect Russian River Pinot Noir, and then to actually produce it in case quantities, this is what you'd come up with. The wine is dry and silky and crisply acidic, with pleasant cherry, root beer and spice flavors. It's as friendly as can be and fully ready now.
If you have a ¬bottle of this in your cellar, drink it now. The wine still has some fruit flavors backed by roasted almond and spice but there are also barnyard or Band-Aid tones that seem to be taking over.
If you haven't already tried Pecorino, Colle dei Venti is a good place to start. This boasts loads of peach, exotic fruit, pineapple and pear, with a medium body, good structure and tartness.
If you haven't puzzled it out from the name, this is a Syrah-based cuvée. Aged 14 months in second-use oak, it features dark, smoky notes on the nose to balance the bright raspberry aromas, then turns darker and meatier on the palate, ending with a hint of coffee. The tannins are supple and impart a rich texture. Drink now–2017.
If you haven't tried Portuguese wines before, this impressively rich wine is a good place to start. Aging for three years, with 12 months in wood, gives it a smooth, ripe black-fruit character. The acidity and the fruit are a seamless part of the texture of the tannins. The wine is ready to drink.
If you know Chardonnays from the Edna Valley, on California's Central Coast, this tastes like one. It's bright in acidity and forward in jammy lime, kiwi and vanilla fruit, with a stony minerality. It's a pretty wine to drink now.
If you know Elqui, than this funky wine's murky, stewy, muddy aromas won't come as a shock. In the mouth, this is soft and mushy, with little to no noticeable acidity. Flavors of burnt leaves and stalky berry fruits offer minimal punch, while the finish tastes stewy and rooty, which is nothing unusual for northerly Elqui.
If you know Falernia and Elqui, then this fits the mold. If you don't, you'll probably find this Malbec to be weird or unlikable. Herbal aromas of olive and road tar are common to the winery and region. In the mouth, this is heavy, syrupy and lacks lift. Blackened stewy berry flavors include notes of cardamom and chocolate. On a flabby finish, this tastes of coffee grounds.
If you know Goldeneye's new Gowen Creek bottling, this is a near identical Pinot, and little wonder, for the vineyards are right next to each other. This wine dazzles with exotic, feral notes of wild blackberries and blueberries, and forest scents of pine needle, roasted mushroom, grilled meat, chocolate, anise, cinnamon, nutmeg and coriander. New oak adds even richer nuances of smoky caramel and vanilla to this compelling wine.
If you know San Pedro's Elqui Syrahs, then this should seem familiar. Particular aromas of tea, herbs, grilled meat, stewed plum and horse are what we've come to expect from this wine. Flavors of herbal stewy plum and cured meat finish heavy, creamy and warm.
If you like a bigger, broader style, with plenty of toast and buttery goodness, this is the one for you. It spent a year in one-quarter new barrels, another eight months in neutral oak. Oily, buttery and loaded with ripe peach, pear and pineapple fruit, it's a wine to drink chilled and early, while it retains all of its innate freshness.
If you like a little sugary sweetness in your white wines, this is a good one. It's crisp in acidity and very clean, with pie-filling flavors of pineapples, apricots, green apples, vanilla and honeysuckles.
If you like a ton of oak, then this may be up your alley. Early aromas of tea and cherry quickly step aside as heavy, toasted wood notes take over. The palate is full and round, with weight, thickness and heavy berry and chocolate flavors. There's some Pinot character here, but put it on the scale and it's going to weigh out on the heavy side. To our taste, it's very New World and clumsy.
If you like a traditionally styled Rioja then this will be highly appealing. Aromas of dill, tobacco and dried fruits are enticing, while the palate veers toward subtle fruits, more tobacco and finely intertwined acidity. This is a wonderful wine from an excellent vintage, thus there's absolutely no reason why it shouldn't age gracefully for another decade.
If you like big Malbecs, this blend of grapes from three elevations is up your alley. Graphite, blackberry, mocha and vanilla aromas are inviting, while the rich, sappy palate houses coffee, cooked berry and coconut flavors. It's oaky, ripe, heavy and full of power. Drink now–2016.
If you like cru bourgeois Bordeaux and don't mind a fair amount of green in your wine, then add a point or two. But frankly, this is closed and herbaceous on the nose, with minty, quick flavors of herbal berry fruits and thyme. Rarely do RDD wines have this much herbal essence, but the feel is perfectly good.
If you like full-flavored, lusty Tempranillos, Viñas del Cenit in western Zamora is a reliable source. This has floral berry aromas, a saturated palate with wall to wall tannins, and baked black-fruit flavors that push up towards maximum ripeness. A staunch, jammy, tannic red made to with meat off the grill.
If you like heavyweight Tempranillo, this is a textbook rendition. It's deep and dark, with earth, leather and oak in addition to monster black fruit on the nose. Feels lush, powerful and layered, with bursting blackberry, spice, mocha and vanilla flavors. Quite black and spicy on the finish. Drink from 2012 through 2016.
If you like lusty, ripe, full-bodied reds, then scoop this up because it's excellent and priced to sell. The nose is rich, crusty and minerally, with a ton of black fruit. The palate is layered and creamy, with ultra- ripe, concentrated black fruit, chocolate and café mocha flavors. Pure and deep; drinkable now and over the next few years.
If you like oaky, creamy Sauvignon Blanc built along Chardonnay lines, this one's for you. Lemon-and-lime flavors, really bright and pure, stand out sweetly (it's actually dry). But barrel fermentation and lees aging add an extra layer of buttery richness. It's not an ager, but it sure is delicious now.
If you like old-fashioned country fruit supported by a forest's worth of oak, then this is probably up your alley. It's a rusty, aging wine with mossy, murky aromas of roast plum and carob. The palate is fading in terms of fruit, but there's a whole lot of vanilla, dill and resin in wait. Still lively but a little too oaky and thin.
If you like power, this is the wine you want. The heat from the alcohol is definitely noticeable, but it's also nicely balanced by the thick extraction, soft texture and ripe berry flavors. High alcohol is a common result of the appassimento process (the air-drying of grapes) used to make this wine.
If you like strong, New Zealand-style gooseberry notes, you'll love this Sauvignon Blanc. It's ultra-dry, potent in acidity and zesty clean. But it does tread dangerously close to feline spray, suggesting unripeness.
If you like tart, less-than-ripe Sauvignon Blanc, you'll enjoy this one. It's acidic, but relieved by lemon, lime and honey flavors.
If you like that slightly sour, green hit of gooseberry in your Sauvignon Blanc, this one's for you. Beyond that, it's dry, and offers citrus, green apple and vanilla flavors.
If you like the Australian Rieslings, which often push petrol, mineral and shy fruit, than this is for you. It hails from cool and southerly Bío Bío, and it's an honest Riesling with lemony freshness and grapefruit on the palate, followed by a juicy finish. A potential by-the-glass favorite.
If you like the Ojai style of dry, austere, flinty Chardonnays, go out and find this one. It's a good approximation of the winery's more expensive bottlings, with intricately woven citrus, wet stone and spice flavors, brightened with lots of zesty acidity.
If you like the spicy, wild berry character of Zinfandel, you'll love this one. It's dry and crisp and medium-bodied, with a blast of forest-picked cherries, raspberries, blackberries and mulberries, accented with cocoa, tangerine zest, pepper and Asian spices. Really lip-smackingly delicious.
If you like the toasted, smoky character of oak, this full-bodied, rich-tasting Cabernet will please you. That lightly charred, spicy taste of barrels lends a welcome bite to the otherwise nearly sweet fruit flavors. It's a good value, too.
If you like those funky, barnyardy, leathery notes in your Syrahs, this one's for you. It's bone dry and rich in tannins, with blackberry and black currant flavors, in addition to that bacon. Drink now.
If you like Txakoli's high acidity and spritzy feel, then this is one of the best on the market. Waxy aromas of honeyed apple, warm radiator dust and cider are complex and pure. In the mouth, malic acidity rules, while flavors of nectarine, green apple and stony minerals finish long and pure.
If you like you Zinfandels very spicy and peppery, with a briary, rustic nature, this is for you. The flavors suggest blackberries, mulberries, blueberries and anise, with a roasted finish. But it's that spicebox thing that really marks the wine.
If you like your Chardonnay on the fruity side, this one's for you. It's rich in pineapple, orange and apricot jam flavors, with notes of buttered toast and cream.
If you like your Chards on the sugary side, this wine in a box is a pretty good buy. At the equivalent of five bucks a bottle, it has crisp flavors of peaches, pears, green apples and vanilla.
If you like your red wines soft, juicy and slightly sweet, this Syrah is for you. It's packed with blackberry, currant, mocha, plum, raisin and black pepper flavors, wrapped into gentle tannins. Drink now.
If you like your Rieslings on the sweet side, this pretty wine is for you. It's brisk in Central Coast acidity, with citrus, peach, honeysuckle and spice flavors that finish clean and long.
If you like your Sauvignon Blanc herbal, then this is the wine for you. It's very fruity and New World in style, has tight acidity and is ready to drink.
If you like your Sauvignon Blanc on the grassy, herbaceous side, then this little number is for you. A mix of melon rind, candied ginger, lime leaf, and of course, grass show on the palate. Perfect for grilled veg on the barbecue.
If you like your Voigniers flamboyant, this one's for you. It's an explosion of tangerines, golden mangoes, peaches and pears, with buttery, creamy overtones and a finish of honey. Lots of zesty acidity adds a balancing scour to the mouthfeel.
If you like your white wines fruity and sweet, this one's for you. It has pretty flavors of peaches, honey and spices.
If you like your white wines on the sugary sweet side, this one's for you. Shows classic Gewürz spiciness, with ripe tangerine, apricot, peach and honeysuckle flavors, and the acidity is just fine. The alcohol is a modest 12.5%.
If you like your white wines sweet and crisp, then this one's for you. Made from Chardonnay, Moscato, Sémillon and Viognier, it's has orange, pear and honeysuckle flavors.
If you like yours big and burly, then this might be the right wine for you. Applesauce and lemon meringue pie aromas lead the way toward a palate full of lemon, pineapple, tangerine and vanilla. The finish is stony and leaves a custard-like impression. It's clearly from the barrel-fermented school, but for some that may be fine. For others, however, it will feel overoaked and ponderous on the tongue.
If you liked the winery's far more expensive “1772” bottling of Syrah, you'll find an approximation of it here, at about half the price. Dry and balanced, with typical Edna Valley acidity, it's marked by black cherry, red currant, licorice, chocolate-covered mint and peppery spice flavors.
If you love Chardonnay, this well-priced expression from central Italy is well worth your time. There's a floral element of honeysuckle and yellow rose backed by a soft, creamy mouthfeel.
If you love Italian whites, Confini is definitely worth your attention. It represents a blend of Pinot Grigio, Traminer and Riesling. The obvious outcome is that the first variety supplies the density and creaminess, and the last two drive the fragrant floral bouquet.
If you love Italy and love elegantly oaked Chardonnay, this is your wine. Deep gold in color, Elena Walch delivers generous notes of apple, nut, spring flowers over lavish honey aromas. Opulent, modern and seductively smooth in the mouth, pair it with butter squash, turkey or roasted pork.
If you love massive Argentine reds with purity of fruit and fine oak, then this blend is up your alley. Toasty blackberry aromas come with plenty of oak grain, vanilla and depth. This is profoundly deep on the palate, while toasty blackberry, chocolate and peppery flavors finish with mocha and bracing tannins that aren't too rocky or hard. Drink through 2025.
If you love old-world Rhônes, Sierra Vista is a producer to know about. This blend of Grenache, Syrah, Mourvèdre and Cinsault is medium in weight and easy to drink and love, tinged with hints of lavender, cherry and baked bread.
If you love overt oak, then add a couple of points to this plump, modern Chard that runs over with the aromas, flavors and textures that stem from new-oak barrels. The bouquet is mostly popcorn atop apple and pear, while the flavor profile is ripe apple and banana. The finish is soft and creamy, with flavors of lemon and fresh-cut wood. Fine acidity and balance work in its favor.
If you love Pinot Bianco, you will be delighted by this pretty expression from the mountainous north of Italy. Alpine breezes have shaped a balanced and mildly fragrant white with layers of exotic fruit, pineapple, pear and melon. It shows nice structure and length as well.
If you love Pinot Noir, you should definitely try Sicily's Frappato grape. The crowning achievement of dynamic vintner Arianna Occhipinti, this wine portrays the variety in it's purest form. Dark ruby in color, notes of forest fruit, blue flower, spice and smoked bacon abound.
If you love tangy, spicy Sauvignon, you'll love this wine from the mountainous north of Italy. Green pepper, curry leaf, exotic fruit and lime open the bouquet. The mouthfeel is characterized by soft roundness and good intensity.
If you love the biggest and boldest of Barolos, this beautiful wine is for you. It puts forth power and determination with confidence thanks to its aromas of barbecue spice, mesquite, roasted espresso bean, vanilla and ripe red cherry. Give it five more years.
If you must open this now, let it breath for a while because it’s dumb, as they say, on opening. Airing and swirling reveal more earthy things than fruit. There’s a hint of truffles, of bark, and you almost have to close your eyes to imagine the blackberries and cherries buried deep down inside, but they’re there. You can taste them in the midpalate, and the finish lasts for a long time. Cellar this beauty and drink the regular Mondavi Pinot now and for the next five years.
If you open this bottle before late 2009, you'll find a tightly wound wine marked by acidity and tannins. In other words, not showing its best. Inside the structure is remarkably ripe fruit, along the lines of cherries, currants, pomegranates and cola. It's a big, exuberant wine, but it does need time, and has the balance to achieve it.
If you prefer older-style Brunello with its firm tannins and solid backbone of dry fruit, then this is the one for you. Aromas of wild cherries and chocolate are followed on the palate by powerful, brooding fruit and a solid structure on the palate. It leaves a dry aftertaste that should pair well with rich foods. Cellar for at least 10 years.
If you prefer your California Chards on the minerally side instead of the flamboyant, superripe style, try this one. With its stony or metallic and citrus-inspired flavors and extreme dryness at low alcohol, it can be described as Chablisian. Hard to believe the oak is 100% new, as it doesn't taste oaky despite the streamlined profile.
If you think you don't like Merlot, try this one. It shows classic Napa Valley structure, with smooth, firm tannins and seductive flavors of sweet cherries, plums and currants. Delicious now with a good steak.
If you think you don't like Syrah, try this one. It's so pretty, so easy to drink for its soft lushness, but is also quite complex. Offers gentle waves of raspberries, cherries, licorice, Canadian bacon and pepper that finish bone dry and spicy.
If you thought Gini's 1998 La Frosca was great, try this one. Yes, the price is a little higher, but it's worth it. Apple and citrus aromas start this one off. Excellent acidity and balance follow, with a smooth mouthfeel and a long finish. Whoever thought Soaves could be this good?
If you want a crisp and clear Chardonnay, then you can do much worse than this cutting, fresh wine. Starts out with neutral pear and apple aromas, which are backed by pithy green melon and nectarine flavors. Fresh on the finish, with juicy acidity. Very straightforward.
If you want a truly herbal, grassy wine, look no further. This wine is tight, crisp and green with juicy green-plum acidity. It is forward, all fruit with just a tang of texture at the end. Drink now.
If you want pure Ribera fruit, then go with this lightly oaked youngster. Along with graphite and dusty notes, the bouquet shows wild berry aromas with few limits. The mouthfeel is round, tannic and rubbery, with full-volume berry and plum flavors. This finishes dark, dense and it doesn't vacillate.
If you want spicy Gewurztraminer then go no further. This has lychee, sweet spice and apricot notes with just a touch of honey. It's not quite dry, as its richness propels it into a richer category. Drink now and over the next year or two.
If you want spicy, lychee-flavored Gewurztraminer, look no further. The wine is laced with bergamot, with a medium-dry fruit character and balanced freshness at the end. It's ready to drink.
If you want to experience the pepper in Grüner Veltliner, this is the wine to drink. It has plenty of fruit as well—pear and white fruits, elderflower and light acidity. A great food wine.
If you want to taste a new grape variety from southern Italy, Pallagrello is a very interesting choice. The wine is naturally high in alcohol so take care to pair it with rich, creamy or cheesy dishes to dampen the heat. Aromas include stone fruit, honey and bitter nut.
If you want to taste a true cool-climate SB with chiseled aromas and tons of cutting acidity, this is it. Aromas are lightly vegetal but also include citrus and passion fruit. Flavors of tangerine, passion fruit, rosemary and thyme finish citrusy and zesty. This is so linear it will cut through almost any kind of food.
If you want to taste an authentic wine from Calabria, Librandi's Classico Cirò is for you. It's a light and tonic red, with a light ruby color and fragrant aromas of berry fruit and dried rose. It makes an easy match to seafood and pasta and carries a very attractive price tag too.
If you want to taste ripe Pinot Noir in Champagne, this grand cru blend (with 40% Chardonnay, 60% Pinot Noir) from Soutiran is where to come. The wine has weight, delicious white fruits and kiwi, and a textured mouthfeel. It is concentrated, certainly in a food wine style.
If you want to understand the essence of Dry Creek Valley Zinfandal, taste this wine. It's absolutely classic. Shows the region's balance, power and elegance. From the wild blackberry, raspberry, fig and tangerine zest fruit, to the clove, white pepper and anise spices, to the fabulously rich tannic structure, this is great, world-class Zinfandel. The high alcohol feels absolutely natural.
If your impression of South America Malbec has been shaped by Argentina, then this Chilean example will be appealing. It's ripe and dense, with blackberry and animal hide aromas. The palate is rock solid in feel, with concentrated flavors of blackberry, cassis, cumin, pepper and chocolate. This gets oakier, darker and more compact on the finish.
If your love of animals knows no bounds, then this is the wine for you—Serene is named after a dog. Caravintas supports animal shelter, service and rescue groups so the cause is good. The wine? It has a cordial cherry liqueur or Schnapps flavor; its acidity is disheveled.
If your tastes run to fruit-driven, all-stainless, crisp and steely Chardonnays, this is a great choice. Bright pineapple and citrus fruit flavors abound, and the acids, though substantial, are juicy and natural. The balance, freshness and overall value put this among best of class.
If, at first sip, this seems delicate, that's an illusion. Reticent would be a better word, for this is a wine that is still youthful, with the toast and crisp acidity acting as a framework to the rich green and white fruits that are developing. Keep for 4–5 years.
Ignaccio is a balanced and fresh Rosso di Montalcino with pretty tones of cherry and dried currant followed by black spice and wet earth. The wine would pair splendidly with pasta and creamy artichoke sauce.
Ignore its generic Oregon AVA—this is King Estate's top wine, a rich reserve-level Pinot Noir redolent with Asian spices, saffron, cumin and more. Nuances of dusty cocoa powder lead into a thrilling wine with a spine of steel, focusing its ripe, fleshy fruit through a long, cellar-worthy finish.
Ignore that misplaced accent over the ‘a' and focus on the excellent wine in the bottle. With Cabernet dominating., this wine is sleek and spicy, with a marked impression of graphite and gun metal. Although in general the '05 vintage is tilted more toward the ripe side of the spectrum, this wine retains a lean and elegant precision.
Ignore the crazy price on this aged Tannat and enjoy the overall high quality of this Uruguayan bruiser. Sun-baked, minty, earthy aromas scream “warm-climate” wine, while the palate is chunky in feel, with some hardness. Flavors of rich, stewed berries, tons of oak, related spice and earth notes finish hefty but with minimal stuffing. Drink now.
Ignore the sediment in this unfiltered wine and find vibrant fruit aromas, fresh and zesty red-fruit flavors and a vivid acidity that creates good balance. It has a light to medium color, bright cherry and cranberry flavors, moderate tannins and a fairly rich texture.
Ignore the silly name and focus on the important particulars—old vine (planted 1976), wild yeast, biodynamic farming. Absolutely bone-dry yet bursting with complex minerality, citrus rind, and penetrating acidity, it has phenolics that give length, breadth and detail.
Ikon refers to Touriga Nacional's position as Portugal's iconic grape. It is almost black in color, and profoundly dense and dry with wood tannins at this early stage of development. Yet it promises a palate that's rich and smooth with fruit in time. It's intended for long-term aging so drink from 2017.
Il 500 is a small-format dry red wine made with Sangiovese grapes from the Romagna area of central Italy. The wine shows a clean, bright quality of fruit with fresh aromas of cherry, blackberry and white almond. Pair it with pasta or cheese.
Il Bruciato (an expression of Cabernet Sauvignon, Merlot, Syrah and other varieties) shows pulpy fruit tones with ripe aromas of cherry, raspberry. leather and tobacco. The wine is smooth and soft with a spicy, fruity texture.
Il Bugiardo (liar in Italian) is an intense and richly concentrated Ripasso with deep layers of chocolate, mature red fruit, smoke and barbecue sauce. It's a modern, plush rendition with soft, smooth tannins on the close.
Il Cocco delivers a beautiful Brunello with an inky dark appearance and savory notes of cured meat, leather and dark fruit. There's a touch of bitter almond on the close that gives the wine brightness and crispness.
Il Concerto Brut is a tonic and tight Italian sparkler with dry aromas of lime, talc powder and crushed white pepper. The wine is fine, smooth and shows a touch of spice on the finish.
Il Drappo is a pure expression of Nero d'Avola that has been aged carefully in oak to produce a soft, rich mouthfeel and lively notes of bright berry and savory spice. There's a touch of toasted pistachio nut as well.
Il Drappo is a ripe, smokey and chewy expression of Nero d'Avola with plump fruit notes backed by blackberry and cherry nuances. The mouthfeel is rich, velvety and very soft. Pair this wine with spicy pork with barbecue sauce.
Il Frappato delivers loads of zest and bright aromas of berry, chopped mint, cola and ginger. There's a note of black pepper on the palate, followed by some almond bitterness.
Il Frappato is a light, fruity red wine that is vinified in stainless steel to maintain its lively raspberry and blueberry flavors. It can be served slightly chilled and goes down easily with vegetables, veal or white meat.
Il Fresco is the perfect bubbly for a moonlit night, a festive atmosphere and dining al fresco. Light and luminous with an easy feel and focused floral and peach aromas, this bright Prosecco is a real charmer.
Il Groto is an easy blend of red grapes that are native to the Verona area in northern Italy. This is the kind of wine you'll want to pair with informal, home-cooked meat dishes like stew or roast beef. Aromas here include cherry, almond and a touch of sweet vanilla.
Il Massiccio is 85% Sangiovese with Merlot and Alicante, opening with bright cherry and raspberry aromas, with sour acidity and a touch of almond. Pair it with pepperoni or sausage pizza.
Il Monovitigno is a pure expression of Nerello Mascalese—Mt. Etna's most promising variety—with aromas of black olive, Indian spice, mesquite, black fruit and volcanic ash. It's tonic and fresh in the mouth and encourages a pairing with spicy meat recipes.
Il Moro is a pure expression of Nero d'Avola (no wood is used here) with a satisfying emphasis on fresh berry tones, natural spice and soft tannins. The wine is smooth and soft in the mouth and offers a blast of fresh forest berry on the close.
Il Moro is a pure expression of Nero D'Avola with earthy, mineral tones and distant aromas of popcorn and almond nut. It is compact and tight in the mouth with polished tannins on the close.
Il Musico is a Passito dessert wine from Sicily made with aromatic Moscato grapes that seems to have all the bright intensity of the southern Italian sun inside. The bouquet is redolent of jasmine, orange blossom, almond paste and white peach. In the mouth, the wine is smooth and soft without being heavy or fat.
Il Musico is a unique dessert wine that opens with aromas of resin, pine nut, caramel and candied fruit. The viscous mouthfeel is sweet and rich, but there's also a really nice blast of refreshing lemon zest on the close.
Il Musmeci is quickly reaching cult status in Italy as one of the best wines to emerge from Etna. Made from Nerello Mascalese and a small component of Nerello Cappuccio, it shows fine and elegant aromatic nuances of smell berry, cola and volcanic stone. The wine's real power comes in the mouth thanks to its tannic structure and length.
Il Nonno is a very small-production blend of Sangiovese (59%), Cabernet Sauvignon (26%), Cabernet Franc (10%) and Petite Sirah (5%). It is remarkably black in color and a touch dull on the nose, made to be super Tuscan in style with blackberry and mushroom that perhaps went into hiding. The wine's bitter finish isn't great.
Il Palagio offers easy aromas of black currants, cola, spice and subtle shadings of tobacco and leather. The wine has medium intensity and washes over the palate in a bright and refreshing way.
Il Palazzone is a beautiful estate with a bright future ahead. Its 2008 Brunello is marked by lush fruit tones of cherry and blackberry followed by dried ginger, chopped mint, spice and pressed rose petal. In the mouth, it shows that telltale acidity of Sangiovese  Grosso.
Il Palazzone offers a compact, streamlined interpretation of Brunello with a bright ruby color and crispness that helps keep the palate refreshed sip after sip. It offers lingering tones of black licorice, cola, mature fruit, cassis and dried raspberry.
Il Poggiale Riserva opens with bold tones of blackberry pie, plum, currant, leather, rum cake and dried rosemary. There's a ripe, almost jammy, quality to the fruit, and the palate feels dense and richly textured.
Il Puro (named for their organically-grown grapes) shows bright and polished notes of cherry and blackberry followed by wet earth, leather and tobacco. The mouthfeel is smooth, rich and dusty-dry.
Il Puro is a simple but genuine expression of Merlot with soft cherry nuances backed by light shadings of spice and mineral. The texture is smooth and silky, and although this is a very simple wine, it does deliver easy drinking pleasure.
Il Sestante is a fresh and dense wine with good concentration and bright aromas of cherry, chocolate and dried prune. This Ripasso is soft and plush with a hint of sharp acidity to keep it all in focus.
Il Sigillo, which translates to “the seal,” opens with huge intensity and balance, which sets this expression of Aglianico apart from the rest. It delivers sweet, ripe tannins and a larger-than-life mouthfeel that promises a long future ahead. The nose shows a black fruit layer, backed by spice, leather, rum cake and tobacco notes. Keep for 10 years or more.
Il Tarabuso (90% Cabernet Sauvignon with 10% Syrah) offers creamy aromas of milk chocolate and cherry with blueberry, cinnamon, clove and exotic spice. The tannins are firm and structured.
Il Tesoro is a pure expression of Merlot. The wine will immediately grab your attention thanks to generous and refined notes of sweet cherry, blueberry, vanilla bean, licorice, Indian spice and chocolate fudge. It imparts deliciously soft, velvety tannins in the mouth.
Il Tornese (a blend of 85% Chardonnay and aromatic Riesling) opens with oak-driven notes of vanilla and toasted coconut backed by candied fruit and butterscotch. There's a touch of zesty spice on the finish.
Il Tralcetto (with a grape vine cutting affixed to the neck of the bottle) is a series of red and white wines that offer easy food pairing opportunities and attractively low prices. This Pinot Grigio shows fresh crispness and clean aromas of stone fruit and citrus.
Il Veltro is a newish brand of Brunello from Montalcino that opens with bright berry nuances and background notes of spice, cola, tobacco and leather. The mouthfeel is rich and firm, enduring but not too heavy or overdone.
Illogically, there are two second wines at this estate. This is the richer of the two (the other is Lions). It has intensity, spice, ripe apricot fruit and a smooth, dense texture. Its honey and botrytis notes are just right while the thread of acidity keeps it all in place. Drink from 2019.
Imagine a concentration of lemon juice in an airy cloud of freshness—that is the nose of this astonishing wine. On the palate the almost leafy spice of grapefruit peel shines through and reveals new but light-footed nuances of zesty citrus throughout, exuding both immense purity and charm.
Imagine a dark, smoky espresso bar, lined with leather banquettes. Mouthwatering scents of grilled meat waft in from a back garden. This is a full-bodied, plush rendering of Mourvèdre that doesn't show much freshness or fruit yet still caresses the palate.
Imagine a Sauvignon Blanc with the weight of Chardonnay, and that's what you get with this single-vineyard wine. It's amazing, because the wine never saw oak. Still, it has a vanilla richness on top of pineapple, peach, anise and honeysuckle flavors. Maybe the correct comparison is of a white Cabernet Sauvignon, with the complexity that implies. What a great value.
Imagine all of the scents you associate with a Margherita pizza and that's what this wine smells like. The nose is leafy and full of oregano, basil and leather notes, while the flavor profile is pure tomato sauce, herb and spice. A blend of 75% Cabernet Franc and 25% Cabernet Sauvignon.
Imagine aromas of the ripest pink grapefruit combined with beautiful floral notes. Then tropical fruit flavors chime in on the palate, which is satisfyingly full, yet not heavy. This is an intense and individualistic wine possibly best served as an apéritif. Editors' Choice.
Imagine coffee ice cream drizzled with boysenberry syrup and you get the gist of the flavors of this full-bodied, rather sweet Zinfandel. Aromas of toasted oak barrels and fresh roasted coffee beans leap out of the glass as you sniff, then rich cherry and boysenberry flavors coat your tongue.  The alcohol is noticeable, but it carries so much flavor along with it that it comes off as decently balanced.
Imagine honeyed orange sections—that's what the aromas of this wine call to mind. In the mouth, there's plenty of sweetness and power and a rich, creamy mouthfeel, matched by strident acids. Orange, apple and spice flavors linger on the finish.
Imagine sniffing barely ripe peach and guava through their skins to understand the brisk and subtle nose of this wine. The flavors are also subtle, but quite refreshing, with squeezed citrus and poached apple shining brightest.
Imbued with an almost smoky mineral essence, this wine is moderately sweet, but balanced by crisp acids. Melon and pineapple flavors take over on the palate, but the minerality comes back to the fore on the finish.
Immaculate flavors of raspberries and Bing cherries are set in a well-structured frame of barrel toast and tannin. There is ample, yet unintrusive acidity, and the balance throughout is perfectly maintained. Drink now and over the next five or six years.
Immaculate freshness abounds in this zesty Chardonnay. While supple and quite creamy on the palate, pristine lemon and pear flavors and a vibrant backdrop of lemony acidity invigorate. Elegantly meshed vanilla and spice tones linger on the finish.
Immaculately clean and fresh, this enters the mouth with a pleasing lightness, displaying a mix of stone fruits and a streak of vanilla wafer running right through its core. It opens in the glass, adding muscle and depth, ultimately developing into a complex and persistent wine that simply refuses to quit.
Immaculately clean and ripe fruit is on display here, a potpourri of mixed berries. High toned aromas bring in accents of wildflowers, honey and vanilla, continuing into a very pretty finish.
Immature now, with sweet, jammy berry fruit, currants and hard tannins, and the oak overlay hasn't been integrated yet. But there's a lot going on in this spicy, bold Zin. Give it 3–4 years.
Immature now, with sweet, jammy blackberry, cassis and charred oak flavors, wrapped into firm, hard tannins. Tastes almost rustic, but there's pedigree in there. Give it a few years and see what happens.
Immediate aromas of chalk and peach waft up from the glass, followed by flavors of green lime and asparagus in the round mouth. The finish is a little heavy, but the flavors are nice and it should be a nice companion to summery soups and grilled vegetables.
Immediate in its appeal, this young wine is redolent with aromas of blueberry and huckleberry pie. The blue-fruit flavors are saturated and smooth in feel, trailing a touch toward the finish.
Immediately appealing, this draws you into the glass with dark plums and blackberries accented by barrel spices. It's medium bodied with a silky feel, plush fruit flavors, and a lingering, fruit-filled, almost irresistible open finish.
Immediately appealing, this trendsetting Malbec proudly cranks out blackberry and spice aromas that are on the spot. Full and tannic on the palate, but not too fierce, this tastes of bold, earthy plum and black raspberry with savory notes kicking in. A long, tightly wound finish with well-integrated oak means this will last. Drink through 2022.
Immediately arresting with its aromas that suggest mineral, sappy raspberries and blackberries, this wine surprises with its tart, supple fruit flavors. Its purity and acidity making it best suited for the dinner table.
Immediately attractive red fruit flavors are cut with delicious acidity. This is a crisp, fruity wine, fresh with just a tang of orange peel, ready to drink now.
Immediately attractive, even if not showing much density, this wine floats by on fresh red currant and berry fruits, soft tannins and a mouthwatering, juicy close.
Immediately attractive, this fresh wine has crisp fruit and lively acidity. It offers a straight shot of red fruits and lemon, with a tight, mineral texture. The wine will make a fine apéritif.
Immediately this barrel-selection Tannat presents itself well, with boysenberry, plum, brick dust and rubbery aromas. The palate is nicely balanced, with layered fruit and complexity to the texture. Blackberry, cassis and spice flavors finish toasty and composed. For Uruguay at its best, give this a try.
Immediately this clicks. The nose is full of ripe, smooth blackberry and molasses aromas, while the palate is chewy, layered and loaded with meaty blackberry, dark spice and coffee flavors. This is an excellent value Cabernet.
Immediately this Malbec is defined by loud, toasty, overbearing oak. On the nose, it smells like vanilla, sawdust, campfire and creamy but generic black fruits. In the mouth, it's blocky, while heavy oak-influenced flavors of chocolaty mint and vanilla finish like an ice cream sundae.
Immediately this presents itself as being a big, potent package. Smoky, dark aromas are briary and heady. This is huge in the mouth, with blackberry and wild herb flavors. A finish of chocolate, fig and prune is rich but right for the gig. Drink through 2018.
Immediately this smells complete and lusty: aromas of lemon peel, berry fruits, vanilla and char are attractive. In the mouth, this feels robust but blocky and tannic. Flavors of plum and blueberry are peppery and moderately complex, while this is drawing, dry and tannic on the finish. Drink through 2022.
Immediately this strikes you as true Verdejo from Rueda. It has pungency on the nose, with accents of cucumber and celery to the primary passion fruit, apricot and citrus aromas. Plenty of zing to it, and tastes of citrus and fresh green apples. Then tangerine and grapefruit carry the finish. Varietally correct.
Immediately this Syrah-led blend registers as something special. Ripe berry and herb aromas are spicy, fresh and textbook for Chile. A full, dense, chewy palate is potent but under control. Flavors of olive, spice, coffee, toast and dark fruits finish with barrel spice, a final wave of black-fruit flavor and notes of juniper and eucalyptus. Drink through 2021.
Immediately you'll note that this is light and airy, with floral aromas and touches of cinnamon dust and leather. The blend is 70% Morenillo, an obscure Catalan variety, and Garnacha. The palate is fresh and lithe, while bright raspberry, herb and spice flavors finish in whole, integrated fashion. Drink through 2018.
Immediately you know this is heavily oaked because the nose is charred and minty to the max. Airing pushes things toward tobacco and cedar, but it still tastes woody and resiny. Fruit notes of cassis, plum and cherry are spicy, while overall acidity is drawing.
Immediately, you know you are before a great Brunello with bright fruit aromas backed by forest floor, balsam notes, bramble, blue flowers, red apple and mint. The presence of wood is all but invisible and the wine sings true to its territory and tradition. The wine's natural acidity and intensity promise a long and glorious aging future before it.
Immense and perhaps too powerful, this is a mouthful of black fruits and dense tannins. It seems the producer tried to hard, with bitter extraction as well as very firm, superripe fruit. Pepper and spice show the alcohol.
Immensely inviting, this opens with fragrant pipe tobacco, crushed berry, new leather and pressed violet aromas. On the palate, firm, refined tannins underpin juicy black cherry, raspberry and cinnamon flavors, while orange zest accents and an energizing mineral note lift the finish. It's beautifully balanced with bright acidity and will reward a bit of cellaring. Drink 2020–2032.
Immensely toasty aromas overcome the light fruit from the get-go. Thin flavors of raspberry and black-cherry candy carry it a while, but the oaky finish seems way out of proportion to the fruit.
Impératrice is the book-end companion to the Cab-dominated Courageux from William Grassie. Here, the Merlot dominates the blend, produced in a Right Bank style showing brambly, incense-laden aromatics. Smooth and silky in the mouth, the dark fruit core is surrounded with herb, pepper, coffee and brown spices.
Impérial, the best-selling Champagne brand in the world, is now the nonvintage Moët brand in the United States, replacing White Star. However, the American blend is sweeter than Impérial elsewhere, and similar to White Star, emphasizing fruitiness, ripe pear and creamy apple flavors and a soft, easy finish.
Imparting a hint of petrol and wax on the nose, this Riesling is thickly textured with flavors of ripe apple, peach and pear. With nice acidity, it finishes dry.
Imparting distinct notes of cola, root beer, black fruit and teriyaki sauce, this is an easy, informal wine. If offers moderate heft and weight in the mouth that could work with Chinese chicken or white meat.
Impeccably balanced and extremely elegant, this opens with a multifaceted fragrance of perfumed berry, crushed blue flower, menthol, baking spice and just a hint of new leather. The graceful palate offers layers of succulent wild cherry, white pepper, licorice, mint and eucalyptus alongside firm, polished tannins and fresh acidity. It's sleek and already tempting but hold for complexity. Drink 2016–2030.
Impeccably dry, this refreshing, brisk and light-bodied Gewürztraminer reveals delicate hints of pink grapefruit, lychee and musk. Nervy lemon-lime-like acidity lends a crisp, lean feel.
Impeccably fresh and dry, this wine smells like crisp apple skin and white peaches, and tastes vivid and refreshing, while combining light alcohol with a substantial and smooth texture.
Impeccably fresh, vivid and textural, this appealing wine brings a mix of orange peel, pink grapefruit and pear fruit. There's a pleasing touch of spice, and all but 5% was stainless-steel fermented.
Impeccably made and lavishly oaked, this wine’s pedigree is apparent. The fruit is all blackberries and raspberry preserves, with deeply spicy notes, and the tannins are softly complex. What’s really striking is the supple elegance; it’s so silky and soft.
Impeccably refreshing, this Ribolla Gialla is full of sweet, fresh apple and melon flavors. Chalky minerality and a shower of lemon-lime acidity add nerve and elegance.
Impenetrable ruby in hue, this heavy-hitting blend of 51% Petit Verdot, 20% Merlot, 15% Cabernet Franc and 13% Cabernet Sauvignon offers tight aromas of cassis, char and espresso, with hints of blackberry and tobacco. The palate demonstrates impressive balance between its flesh, acids and tannins, while boasting notable concentration. A note of black raspberry extends onto the finish.
Impenetrable upon entry, this tannic wine is leathery on the palate, offering notes of cedar, pencil shavings and tobacco. Big shouldered and full bodied, it's powerfully dense and concentrated.
Impenetrably black in color and very tannic, this is a big, aloof Syrah. It's bone dry and hard to appreciate now, with elusive blackberry fruit that surfaces briefly, then disappears into a hard finish. The vineyard is in the cool, damp southern part of the valley. Kudos to Lost Canyon for holding it back this long, but it still needs time. Try after 2016.
Impenetrably black in color, this Syrah feels bone dry and tannic. It has all of the hallmarks of an ageable wine, but the concentration of blackberry and currant flavors is unlikely to outlast the tannins. Drink this over the next few years.
Impenetrably dark in color, this potent wine marries black fruit to ample barrel accents of smoke and char. Though aged in just 5% new French oak, those dark scents and flavors permeate the wine. It's a style with broad appeal.
Imperial is CVNE's most accessible and affordable top-end Rioja, and what a winner it is in 2010. Cool, toasty aromas show sweet maple and vanilla notes along with berry and cassis scents. Fresh but weighty and elegant, this deals ripe berry and loamy earth flavors in front of a mellow finish that's clean and not too demanding. Drink now through 2022.
Important and sophisticated, this has aged gracefully over the years. The style is bold and modern and you can feel the soft, oak-derived tannins and the complimentary fruit tannins that give this wine incredible structure and staying power. The bouquet is redolent of ripe fruit, leather, spice, black cherry and pressed violet.
Imported by Bluewater Wine Company.
Imported by JL Giguiere.
Imported by Kobrand.
Imported by Lion Nathan USA.
Imported by Maisons Marques & Domaines USA.
Importer and Master Sommelier Fran Kysela uses the Maison du Midi label for lots of Rhône wines he selects to bring into the U.S. This effort, from Plan de Dieu, is seriously intense, full-bodied and firmly tannic, showing the character of the vintage. The plummy fruit is powerful, fighting through the tannins on the finish. Try it young with rare beef, or put it away for a few years and see if the tannins soften over time.
Importer Bobby Kacher has a seemingly limitless portfolio of bargains from the south of France, and this one boasts an intriguing nose of pear, honey and star anise. It's more focused and crisp than many wines from this region, turning citrusy on the finish. Drink now-2012.
Importer Bobby Kacher seemingly has a pipeline to the best rosés around Nîmes, and Mas des Bressades is a perennial favorite. The 2008 features layers of ripe fruit--berries and peaches--brought together in a lush, full-bodied but not overblown wine. Drink now.
Importer Robert Kacher has an impressive stable of rosés from the southern Rhône at terrific pricing. this one, from the undervalued right bank of the valley, features 70% Cabernet Franc. Peaches, cherries and hints of peppery spice combine easily, then end on a note of wet stones. Drink now.
Imposing, concentrated and tannic, this Syrah-based blend needs time to mature and soften. It has vivid aromas and flavors of black pepper, clove, cranberry and dark chocolate plus an almost rigid mouthfeel from a thick underpinning of fine tannins. The distinctive flavors match the powerful structure, so it should age well. Best to drink after 2020.
Impossibly intense and rich, Giusto di Notri is a compelling blend of Cabernet Sauvignon, Merlot, Cabernet Franc and Petit Verdot that takes brutal hold of your senses thanks to its amazing density and texture. The long list of aromas generated here includes black cherry, spice, tobacco and cola and the wine glides in excruciating slow motion over the palate.
Impresses for its depth, power and balance, a wine whose classic acid-tannin structure could only have come from a pedigreed terroir. There's an enormous concentration of black currants and minerals, but the wine is immature in astringent tannins. Needs time, and possibly lots of it. Best 2011 and beyond.
Impresses for the body and depth that lifts it into sheer deliciousness. A powerful wine, it's stuffed with pure flavors of black cherries, currants, beef jerky and spicy mu shu plum sauce, all wrapped into thick but finely ground tannins, and brightened with crisp coastal acidity. Beautiful now, and should develop over the next 6 years.
Impresses for the sheer volume of fruit, with explosive blackberry, cherry, cassis, chocolate, licorice, gingerbread, cola and smoky oak flavors. The structure is very fine, with rich, ripely smooth tannins and good acidity. Delicious now, and should remain so for several years.
Impressive and dense, this wine has a dark structure, firm tannins as well as fruit. Flavors of spice and smokiness are lifted by the red-berry flavors and acidity. The wine is still young, needing more time, so drink from 2016.
Impressive and elegant, this one leans American with its R & B name and packaging, but is rather French in profile. The black-cherry fruit is offset by a lead-pencil element reminiscent of some top Bordeaux chateaus. Angular and fairly crisp, it shows coffee accents and a fairly long finish. If it adds some weight with age, it will drink above the present rating.
Impressive and elegant, with flowers and zippy citrus, pineapple and melon on the nose and refreshing waves of lemon, lime and a touch of tropical fruit to round it out on the palate. Creamy on the tongue but balanced, with a touch of orange peel on the finish.
Impressive and modern in style, this has big, bold extraction. It is deep, plush and ripe with pretty notes of red fruit, spice and black licorice. It's smooth and silky in texture.
Impressive aromas of dark fruits, blackened spices and herbs lead to a lush, well-executed palate that only falls off after extended airing. Spicy, herbal blackberry flavors spread out on a long, comported finish.
Impressive as always, with dense, meaty aromas of baked black fruits, compost and dried cheese. The palate is thick to the max, with chocolate, coconut and baked plum and berry flavors. Ultrarich on the finish, with warmth and density. Once again "M" shows how deep and rewarding high-end Chilean reds can be. Drink now through 2015.
Impressive at any price, but especially notable at this cost, this 100% varietal red is a testament to the power and concentration of the vintage, integrated with a push of tannin on the back of the tongue. Spicy clove and pepper ride a wave of cassis, dark cherry and chocolate, needing time to unwind in the glass. It will do well in the cellar through 2028.
Impressive dark purple in color, this powerful vin carries lots of toasted-oak aromas: menthol and cedar in particular. There's some promising dark fruit underneath it all that should emerge in a couple years' time. Less exciting than this winery's 1996, which leads to the question: could the creation of a luxury cuvée have had an effect on the quality of this wine?
Impressive dusty tannins offer a structured counterpoint to the deliciously ripe fruits and sweet berry flavors that stand out in this wine. It has great concentration as well, a powerhouse of firm structure and gorgeous fruit.
Impressive for a $12 Old Vine Zin, this wine is spicy and full of pepper, much more savory than sweet with plenty of texture midpalate and decent length. Definitely full-bodied, it'll stand up to a plethora of rich foods and even age another couple of years.
Impressive for a 2008 Tempranillo. This opens with aromas of balsam wood, spice, blackberry and plum. The feel is grippy and intense, with notes of roasted berry, black olive, leather and a mildly-salty flavor. It finishes meaty, lightly herbal and slightly salinic, with a firm feel. Drink now through 2014.
Impressive for its balance of soft, creamy richness with bright, juicy raspberries. Notes of brown sugar, cinnamon and espresso add a layer of decadence surprising at this price.
Impressive for its bold, savory flavors of tapenade and grilled meat, this is full boded and ripe, but lacks the density and concentration of the region's best examples, giving way to an open-knit finish. Drink this over the next several years for its upfront appeal.
Impressive for its depth and deliciousness. The grapes are from Cline's estate on the Sonoma side of the Carneros district. The wine is dry, full-bodied and tannic, although you can drink it now. It's very rich in blackberries, currants, mushu plum sauce, grilled beef and smoky sandalwood, and seems at its best now.
Impressive for its minerality, this wine offers up aromas of petrol, honey and slate rather than the fruit-driven notes of many Rieslings. In the mouth, it's like drinking liquid rocks with just enough honey to help the minerals slide down smoothly, lingering sweetly on the finish.
Impressive for its power, a wine of considerable interest and complexity. It's rich in black cherries, red currants, cola, bacon and spice flavors, but the texture really stands up, a combination of firm tannins and brilliant acidity. Oak provides complicating notes of sweet toast. Drink soon.
Impressive for the price, because it's enormously rich, which makes it absolutely delicious to drink now. It's clean and crisp in acidity, with opulent flavors of tropical fruits, vanilla layer cake, buttered toast, Meyer lemon sorbet and honey. That makes it sound sweet, but it's thoroughly and properly dry.
Impressive for the volume of its flavor, which is all intensely concentrated mountain blackberries and cassis, with an interesting and savory salty earthiness of green olives. Beautifully oaked, too, so sweet and refined in toast. But those notorious Diamond Mountain tannins are gigantic, and the wine needs serious cellar time. Stash until 2014, and the drinkabiity window could last for an additional ten years.
Impressive from start to the very long finish, and even better than the splendid '06. Rich and full-bodied, this Bordeaux blend is marked by soft, sweet tannins and concentrated, oak-infused flavors of blackberries, black currants and chocolate, with complexing notes of olives and smoked meats. Should develop for up to a decade.
Impressive from the start for its rich blackberry and dark chocolate flavors, thick tannins and sweet overlay of smoky oak. Could be an ager, but some bitterness in the middle suggests the fruit will fall out before the tannins resolve.
Impressive in concentrated mountain fruit, this Cabernet has a gigantic core of ripe blackberries, blueberries and cherries. It's a sweet wine, in the fruity sense, but is fully dry, and balanced with fine tannins and acidity, not to mention a firm minerality that comes from the earth.
Impressive in its size and weight, this wine has tart fruit flavors of pomegranate and blueberry, with a dusting of coffee grounds. Tannins are ripe, firm and sleek, and the structure impactful. This needs even more bottle age or some hours of aeration.
Impressive wine, perfectly balancing its tannins and its stylish medicinal and herbal fruit flavors. It's juicy, with mouthfilling black currant flavors. A wine to age for several years, but likely to be drinkable, with softer tannins, in 2012.
Impressive work is quietly being performed at Rocca di Montemassi, the Zonin-owned property in southern Tuscany. Thanks to new investments and high-profile consultancies, the estate's new range of wines is showing nicely. Among them is this selection that offers a bright, spicy cherry flavor and a silky texture.
Impressive, but so young, this is a Pinot Noir-dominated vintage, the richness as yet a mere hint in the welter of acidity and fruit. Already, though, this is   shaping up to be a structured, tight wine, with great final balance.
Impressive, but too sweet for comfort, despite great streamlining acidity that keeps the finish clean. Tastes like sugared orange tea and pineapple jam, with the buttered toast and caramel of oak. Earns extra points for minerality and structure.
Impressive, ripe wine, the acidity and black fruits meld together in a harmonious whole. It has fresh fruit as well as dark tannins, wood aging giving a rounded feel to the texture. Age for two years.
Impressively compact, complex wine. It has rich flavors of peach, spiced pear to go with the intense acidity that is under the full-bodied surface. It should be aged three years or more.
Impressively concentrated for a Pinot Blanc, it offers intense spice as well as crisp apple flavors. It's bright, with good acidity as well as a rich and rounded aftertaste.
Impressively crafted from 20-plus-year-old vines, thus the Heritage tag, this blend of mostly Zin with 20% Petite Sirah and 1% Primitivo is like Sunday brunch. It offers a study in bacon and strawberries laced in syrup, a thick, leathery wine that finishes balanced and just shy of over-decadent.
Impressively dark and dense in the glass, this bottling from Edgar Torres from a coastal site offers pungent black currant, leather, wet asphalt and black pepper aromas. The palate's charred black plum flavors are wrapped in serious tannins and bolstered by bright acidity. This will evolve into a stellar wine with patience. Drink 2020–2034.
Impressively dark and showing the meaty andpeppery character of the grape, this Willamette Valley Syrah makes a good ¬argument for the viability of the grape up north. It emphasizes the flavors that are lost in a hotter climate—pepper, herb, tart berry, and juicy acidity. With alcohol at 12.3%, this sets a new standard for domestic, Euro-style Syrah.
Impressively delicate but also generous in aromas, this bottling shows lemon curd, caramelized apple and a touch of baby powder on the nose. There's a sharp line of salty acidity on the palate, with flavors of candied apple and Meyer lemon.
Impressively dense, dark flavored wine, very rich and quite extracted. But it still keeps the elegance and some of the freshness of 2004, and there is plenty of blackberry flavor to push the wine along. Heavier than many 2004s, it still shows that great acidity.
Impressively dry, medium bodied, very firmly tannic and showing complex fruit flavors, this Zinfandel-based wine needs time to mellow. It smells like fresh raspberries and blackberries, and tastes concentrated and mouthcoating, while the astringent tannins hold everything back just a bit. It contains 34% Syrah and 21% Petite Sirah, and will be best after 2018.
Impressively flashy, an opulent wine that immediately offers a blast of blackberries, cherries, currants, red licorice and cedar. But it's quite astringent in tannins. Age this Cabernet-based Bordeaux blend for 5–7 years.
Impressively juicy waves of cranberry and black tea underlie a light, earthy and ethereal wine from a well-known vineyard known for its meticulous farming. Dried herbs and roses add to the complexity and savory nature of this beauty.
Impressively powerful, structured wine that has spice, richness, plenty of firm tannins as well as a punch of sweet plum and red cherry flavors. There is an edge of acidity that suggests aging potential.
Impressively rich and dense, with dark plum and sweet fruits signalling opulence. The wine has power and intensity although it never loses the acidity of the vintage.
Impressively rich and food-friendly, this has green apple and peach flavors along with intense acidity. The mouthfeel has a pepper edge to contrast with the fine crisp finish. Glass stopper.
Impressively rich and ripe in fruit, offering waves of black cherries and chocolate. Feels soft and lush and luxurious in the mouth, with a sweet oak finish. Certainly dazzles with opulence, but the softness and sweetness makes you wonder about its ageability. So drink between now and 2013 for freshness.
Impressively rich, this is smooth, dense and opulent in its concentration. It's full both of fresh acidity and toasty rich flavors that fill the mouth. The background is the steely texture that gives the wine a fine bite at this young stage. Drink from 2019.
Impressively rich, velvety and long, this appears to have all the ingredients for cellaring. Ample oak supports and elevates the fruit-derived notes of cherry preserves, dark chocolate and black olives, while lending hints of cedar, vanilla and mocha. Drink this remarkable effort 2020–2030.
Impressively ripe and dense, with maple syrup and citrus characters giving a delicious, full wine. Kiwi and green plum dominate the fruit, while the concentrated underlying structure gives a soft cushion of richness.
Impressively ripe fruit, with smoky flavors from wood, the texture sweet and fleshy. The wine has juicy berry flavors, with the freshest acidity, livened with spice from the fruit and the oak aging. Worth aging for 5–10 years.
Impressively silky for the price, this blend of Cabernet Sauvignon (53%), Shiraz (35%), Petit Verdot (7%) and Malbec (5%) is a bargain that should be easy enough to find, with 10,000 cases imported. Toasty oak and vanilla notes frame mixed berries and olives, marrying sweet and savory elements into a pleasing, medium-bodied red for early consumption.
Impressively thick and dark for Joey Tensley's new entry-level brand, this wine's deep and dark aromas of slate-flecked soil makes for a very earthy impression on the nose, along with expected hints of tar, purple flowers and boysenberry. Condensed cassis flavors show on the sip along with hints of lavender and blueberry, laced together by soft tannins and an upright acidity.
Impressively weighty wine, with a fine combination of tannins, full fruit and a solid, chunky core. The wine is rich, but it also has a sweet acidity. Powerful ageworthy wine, never losing sight of elegance.
Imprint joins the Dundee Hills Vineyards cuvée as Winderlea's entry-level blends. This is quite delicious, a refined mix of plum and berry. Delicate scents of rosewater and cherries contribute to the overall sense of elegance.
Impronta (a blend of Insolia and Chardonnay from Sicily) offers floral fragrances that recall cut basil, acacia flower and honeysuckle. The wine is easy, crisp and light on the palate, making for a perfect summertime sipper.
In 1978, Zaca Mesa became the first winery to plant Syrah in Santa Barbara County, and Winemaker Eric Mohseni keeps pushing the quality. This offers notes of blueberry cobbler, rocks and fresh-turned soil, followed by blue fruit flavors, dark chocolate, leather and slight asphalt.
In 1997, restoration architect José Perdigão used his skills to turn a 17-acre bench of unmerciful land above the Dão river near Viseu into a garden of organic native vines. The 2006 now reflects maturity. It is packed with secondary flavors, ripe acidity, and toast and mushrooms from a blend dominated by Touriga Nacional. It is, luckily, very ready to drink.
In 1998 Capezzana eliminated its “reserve” wine, thereby bumping up the quality of its DOC Carmignano by leaps and bounds. And the '99 is something to behold. Rich, extracted and jammy it is, with nuances throughout of crème de cassis, coffee, maple and most of all, chocolate. With a finish that coats every corner of your mouth, this Sangiovese (with 20% Cabernet) scores big.
In 1999, Stéphane and Paola Gabard resurrected winemaking at an estate that has belonged to the family since the 18th century. Ripe, rich and still retaining its youthful structure, this concentrated wine will need time. With its dense texture and layers of black-currant fruit, it has a fine future. Drink from 2019.
In 2000, this was still the property of Lily Lacoste, who also owned Pétrus. Latour à Pomerol was sold  in 2001 to a Catholic charity. The management, then and now, is with the Moueix family who make the most of the fabulous vineyard. The 2000 is a hugely opulent, velvet textured wine, but it retains hints of the elegance that is the hallmark of this property.
In 2001, Aliénor and Alexandre de Malet Roquefort bought this property which is 15 minutes southeast of their Château La Gaffelière. From 8.5 acres of Sauvignon Blanc, Sémillon and Muscadelle, this is a rounded, soft wine that promises well. It is going towards the tropical fruit area with its apricot and pineapple flavors. Behind, the acidity is tangy and crisp with a tight, nervy aftertaste.
In 2004 new winemaker William Ammons began at Glen Fiona, and this is the first of his wines to be released. This is spicy with pepper and herb, both in the nose and in the mouth. The fruit is quite tart and tastes of rhubarb and cranberry.
In 2004 winemaker Chuck Reininger put the accent on Merlot (45%), filling in the rest with Cabernet Sauvignon, Cab Franc and Syrah. Sweet and sappy, spicy and loaded with chocolate and cherries, it's a real flavor-packing bombshell that is sure to delight.
In 2005 Charles Smith introduced three high-end Syrahs. In 2006 Smith has made a wine better than each of these, by combining them into a single wine—Royal City Syrah. Rich scents of purple fruit, smoked meat, cedar, lead pencil, moist earth and so on proclaim a wine with genuine gravitas. There is nothing missing, from the first sniff to the last sip, the wine delivers on all levels. Complex, beautifully balanced, powerful and detailed.
In 2007 the excellent Celilo vineyard serves up a stunning Gewürztraminer. The brilliantly displayed floral, citrus and mineral scents lead into a soft, rich and thoroughly delicious wine with layers of green berry, citrus, melon and mineral, along with refreshing acids and a streak of toasty hazelnut.
In 2007 the winery's Estate bottling seems to capture a bit more nuance and detail than the reserve, though admittedly it does not have quite the same concentration. For those who prize finesse, this is the wine of the vintage. Herbal and resiny, it's like sniffing a fine wine in a pine forest. It balances raspberry and sour cherry fruit with the tart and herbal “wild” side of Oregon Pinot. Penetrating and complex.
In 2007, this was produced as a late-harvest wine. In 2010, by contrast, it is a crisp, apple- and pear-flavored wine. It has bright fruit, lively acidity and just an edge of sweetness.
In 2008, Januik made a single-vineyard Syrah from Lewis Vineyard fruit; now the winery has sourced fruit from Ciel du Cheval Vineyard, one of the superstar spots on Red Mountain. A compact wine that snaps right into focus, this offers varietal flavors of fig, berry and plum. A streak of smooth chocolate weaves through the finish, along with a hint of red licorice and underlying slate-like minerality.
In 2009 this single vineyard offering includes 11% Sémillon. It has wonderful texture, and a mix of light herbal flavors that run through a gamut from celery to lemongrass and up into tart citrus fruit. The acidity is generous but not searing; it penetrates but never overpowers. A quintessential food wine.
In 2009, this vineyard's yields were reduced, and production of this wine was cut to just 75 cases. It is compact and astringent to such a degree that even 24 hours of breathing time does little to make it budge. Flavors of cassis, white pepper and a hint of herb poke out from a bed of tannins. It's just too soon to tell where this is going.
In 2011 the alcohol drops a bit and the fruit comes forward, stepping slightly away from the strongly herbal flavors of the 2010. It's reflective of the vintage, and perhaps more immediately approachable, without sacrificing any of the complexity or structure that typifies Gramercy wines. Strongly aromatic flavors of blackberry, black cherry, cola and licorice are all in play, backed with refreshing minerality. The wine should age beautifully for a decade or more.
In 2011, the fifth vintage of this Riesling, the alcohol is down a bit, as is the price. It remains quintessentially fruity, done in a tangy/tart sweet and sour style. Juicy apple, kiwi, peach and pear flavors fill the mouth in a most satisfying style, perfect for front porch sipping.
In 2012, Balletto had its Pinots undergo natural fermentations, with beguiling results. This vintage of Burnside Road, always a standout bottling, delivers stemmy, herbal, toasty aromas around a layering of warm strawberry fruit and gorgeous earthiness. Soft, silky and seductive, it lingers on the tongue, imprinting on the pleasure centers of the brain.
In 2012, Gaja didn't bottle his single-vineyard crus because they didn't reach his high quality standards, and many of the grapes from these celebrated vineyards finished in this elegant, firmly structured wine. It opens with enticing aromas of perfumed berry, pressed violet and sweet baking spice. On the palate, a backbone of tightly woven but refined tannins support black cherry, raspberry, white pepper, anise and tobacco. It's rather austere and still in its infancy so give it time to fully develop. Drink 2018–2032.
In 2012, my favorite of the Kumeu River Chardonnays is the medium- to full-bodied, creamy-textured offering from Hunting Hill. Think streusel-topped citrus, but dry, with a long, harmonious finish.
In 2012, Pizay made two whites: one labeled Burgundy and this one labeled Beaujolais. This is more in the apéritif style, fresh and fruity, full of apple flavors and with a touch of citrus at the end. It's ready to drink now.
In 2014 this vineyard designate has been further subdivided by clone. The Dijon 115 bottling brings a burst of fresh raspberry fruit, detailed and perfectly set against balancing acidity. It's still quite young, but has the polish and promise of further richness with additional bottle age. Drink 2020 through 2030.
In 2014 this vineyard designate was further subdivided by clone. The Pommard bottling pushes big fruit front and center—a juicy mix of blood orange, red berries and cherries. There's a certain stiffness to the tannins still, but overall it's finely proportioned and should be enjoyable through the mid-2020s.
In 2016, Tim Malone has cut back on the residual sugar, dropping it down to 12 g/L, meaning the wine is just slightly off dry. The old-vine flavors rock on through, delivering big bursts of honeydew, grapefruit and lime, underscored by minerals. The depth, length and succulent drinkability are sublime.
In 5–10 years, this rating may look conservative, but right now, this wine's tannins are just too rustic and tough to be certain of its future evolution. It's a massive wine overall, with brambly, briary fruit, tinged with clove, cedar and chocolate, and those drying, astringent tannins on the finish.
In a blind tasting, it's hard to imagine many people would identify this wine as from Washington, due to the coolness of the vintage and the style. It's almost impenetrable when first opened, with brooding notes of graphite, exotic spice, herbs, toast and dark fruit. The acids are mouthwatering, the tannins firm and tightly wound, and they need significant time to uncoil. But when they do, the wine glorious. Give it at least until 2019 in the cellar or a 24+ hour decant. One of the highlights of the vintage.
In a Bordeaux tradition, this is the second wine from this Douro quinta. Wood aging and ripe berry fruits have combined to make an accessible wine that's soft and open. It is made to be drunk young and is ready now.
In a challenging vintage, this shows excellent structure around rather light fruit. Strawberry and cherry come into play, with some well-managed tannic strength from the addition of Cabernet Sauvignon, Cab Franc and a splash of Malbec.
In a classic combination of ripe flavors and lip-smacking structure, this full-bodied wine wraps concentrated black cherry and mint aromas and generous cherry and blackberry flavors in muscular tannins that keep the texture fresh.
In a cool vintage this site brings out more herbal components, here verging on flavors of green bean. But it pulls itself together with pretty berries, toasty oak, and a gentle streak of milk chocolate. The blend is 38% Merlot, 39% Cabernet Sauvignon and 23% Cabernet Franc.
In a departure from Mosel stereotypes, this wine is missing the floral fragrance and vivacity so typical of the region. But it remains impressive, offering plenty of concentration and density, hugely mineral aromas and flavors that call to mind molten rocks and even an oily texture and viscous finish. How it will age is impossible to predict, so drink it over the next 2–3 years.
In a departure from the fuller, riper style exhibited last vintage, this edition of Barbaresco Santo Stefano shows thorny, brambly elements of white cherry and forest floor. In the mouth, it shows tight astringency and not too much heft or supporting density. Drink after 2015.
In a field of sometimes tough wines, this one is remarkably approachable, smooth and delicious, not to mention a great value. Fermented by native yeast, it has wonderful spicy, plummy aromas, a generous and melting texture, and deep but mellow plum, prune and milk-chocolate flavors.
In a firm style, this is a dense wine, its black fruits packed into a solid structure. It has power as well as ripe fruit, with tannins and acidity, and is likely to age for a couple of years.
In a flight of five 2009 kabinetts from the Sonnenuhr, this was the most alcoholic (at 9.5% abv), but the extra weight    didn't stand out beyond a bit of extra creaminess on the palate. Hints of lees and slate add complexity to the apple and citrus notes, then linger elegantly on the finish.
In a flight of incredibly dark, rich and mouth-coating wines, this one stood out as especially concentrated and high octane, but well-balanced. It smells and tastes like perfectly charred steak, dark chocolate, blackberry jam without the sweetness and spices like clove and cardamom. It's so tempting to drink now, but will be best after 2020.
In a flight of inexpensive Australian Merlot, this wine stood out for its density and concentration. Which is not to say it's a big wine, but it does offer plenty of mixed berry fruit and hints of chocolate in a medium-bodied wine. Picks up some savory olive and coffee notes on the mouthwatering finish.
In a gigantically heavy bottle, this Mendocino Merlot, grown in the Potter Valley, struggles to eke out currant and cranberry aromas and is perfectly fine but lacking in depth and vibrancy.
In a good vintage, which 2009 was, Silverado's Solo bottling is always worthy of aging. It would be a tragedy to open this 100% Cabernet before 2018, and even then it might be too early. Dry and full bodied, this offers complex blackberry and cassis flavors, with a grounding herbal quality suggestive of sage. The tannins are profound, making the wine tight now.
In a grand tasting of new Pinot Noirs from the appellation, this bottle stood out, even among its renowned peers. Spectacularly complex, it offers a wealth of cherries, currants, orange zest, plum, fig, tea, clove and cinnamon flavors that, for all their power, never lose a sense of elegance and purity. Practically a food group of its own, this is a great California Pinot Noir.
In a kitchen sink blend that is just over half Merlot, it's the Syrah that pops with its notes of black and green olive accented by orange peel. With 20g/L residual sugar, it coats the palate end to end with overtly sweet fruit flavors.
In a light, fresh style, this is an attractive red berry fruited wine. There are light tannins, soft strawberry flavors and a light acidity.
In a lighter style than other Grüners in the single-vineyard range, this comes from a gravel and loess vineyard close to the Schloss. The wine is fresh, erring on crisp, emphasizing the green and spice Grüner flavors. The aftertaste brings out the acidity.
In a medium sweet style, the wine has a light prickle and fine citrus acidity to balance the soft freshness. It is a refreshing wine, totally drinkable immediately.
In a modern, smooth style, with plush fruit and dusty tannins, this is a ripe, open wine, an easy expression of Malbec, New World in its fruitiness.
In a nod to the most heartfelt of Veneto wine traditions, the bottle is closed with white string that holds the cork in place. Once open, the bottle boasts bright perfumes of peach blossom, honey and citrus.
In a piece of French wine shorthand, the new appellation of Saint-Bris takes in the old Sauvignon de Saint-Bris wines. The style, though, hasn't changed: an attractive, if rustic type, with crisp gooseberry and grapefruit flavors and a fresh burst of acidity. Screwcap.
In a recent lineup of Australian sparklers, Clover Hill's 2003 Brut was a standout, showing convincing toasty, autolytic notes layered over crisp apple and citrus flavors. It's medium-bodied and slightly creamy in texture, with a long, crisp finish.
In a reference to the storks who build nests in the chimneys of the Eiffel-designed DFJ winery, Storks Landing shows bright acidity, layers of citrus plus a touch of more exotic pineapple. A blend of Fernão Pires and Chardonnay, it's fresh and light in the mouth, mineral and crisp at the end.
In a remote northern suburb of Vienna, Fritz Wieninger runs his cellar from a house that also doubles as a heurige (a wine bar that sells young wine). This young, racy Riesling is crisply steely, light and fresh with a delicious tingle of acidity.
In a return to tradition, some enterprising Pinot Grigio producers allow more skin contact during winemaking, which results in a slightly copper-colored wine (as the name implies, Pinot Grigio's natural skin color is copper-gray). This is one of those wines and besides the unique color, you'll appreciate its aromas of peach, citrus, almond and natural rubber.
In a richer style of Vinho Verde but nevertheless retaining plenty of cool, fresh characters. The wine has vivid grapefruit, lime and green apple flavors, rounded out attractively.
In a ripe and forward vintage, this is an anomaly—a low alcohol, rather gravelly wine with an emphasis on non-fruit flavors. Which is not to say it's faulty—au contraire, it's fascinating, with a well-mixed potpourri of forest floor, moist leaves, gravel and spice. Drink now and over the next couple of years.
In a ripe Bordeaux year, Sauvignon Blanc goes towards tropical and yellow fruits, making it ripe while also light and crisp. This refreshing, rounded wine is ready to drink.
In a ripe style, this is soft, with creamed apple and pear flavors, smooth and light. There is a touch of attractive spice to go with the final acidity.
In a ripe, tropical style of Sauvignon Blanc, this full wine conveys white peach and pineapple, rounded and fruity. The aftertaste has an attractive tang and zest of acidity. Drink now.
In a sea of dense, dark-fruited Barossa Shiraz, it can be a refreshing change to find something with a little more elegance and high fruit tones, even if the aromas venture a slightly into soap territory. Ripe strawberry mingles with baking spices, Dr. Pepper and a savory note. The tannins are tongue-gripping but balanced by a nice acidity and a herbal character on the finish. Drink now–2025.
In a sea of mediocre Merlots, Longboard's '06 stands out. It's not only deliciously ripe and generous in blackberries, cherries, currants, licorice, cola and mocha flavors, but the structure of fine acidity and smooth, elegant tannins makes it delectable.
In a small field of excellent Cavas, this bready, leesy, semi-rich bottling stands out for its totality and comfort on the palate. Along the road are aromas of burnt banana and toasted bread along with flavors of arugula, lime and dried apple. An elegant finish with stone-fruit and green-herb notes is sophisticated.
In a soft and jammy style, packed with red berries and given a plummy juiciness. The structure is here, the fruit hanging on to it, giving the wine a gentle, final feel.
In a strong lineup of beautifully balanced Pinots, this cuvée shows just a touch more stem and leaf, and keeps the fruit on the tart end of the berry and cherry spectrum. The tannins remain a bit stiff and unyielding, but overall the punch and weight suggest that this is a wine bound for further development and improvement in bottle. Drink 2018–2025.
In a style that is reminiscent of neighboring Jurançon, Pacherenc produces fruity, fragrant and fresh sweet wines. There is a touch of honey and tropical fruit that balances the acidity and the crispness. A wine for pâtés as well as desserts.
In a three-pack of 2014 Pinots from Saffron Fields, this shows reserve-level density and extra complexity. Tart and juicy berry fruit gathers into a concentrated midpalate, buoyed with a refreshing, mineral-laced acidity. The raspberry and cherry fruit resonates well into a citrus-tinged finish. Tuck this away for awhile longer, and drink 2020–2028.
In a touch of irony, Versace is a no-frills Nero d'Avola that opens with a bright berry note and light touches of spice and toasted nut. The smooth finish would pair well with breaded veal.
In a very Corsican style, this is a totally crisp blend of Nieillucciu, Sciaccarellu and Grenache. The first grape lends intense acidity while adding red currant and orange fruitiness. Drink now.
In a vintage that produced the finest overall lineup of Cayuse wines to date, it may seem a little nit-picky to score some higher and some lower. But the En Chamberlin deserves first place again. Brilliant aromatics of smoked meat, bacon fat and otherworldly roasted accents seduce instantly. Once on the palate, the silky, balanced, near-perfect mix of umami and fruit, plus licorice, cassis, coffee liqueur and black tea notes suggest it's as decadent as it is delicious.
In a vintage that yielded some attractive, supple wines, this wine stands out for its extraction and toughness. Chocolate, plum and clove notes are framed by firm tannins that come across gritty and hard on the finish.
In a word, wow. What a wonderful Cabernet Sauvignon. It has got to be one of the best buys out there, so rich and smooth in berry, cherry, currant and spice flavors. Only 640 cases were produced, but worth a search. Drink now.
In a word: stately. The wine starts with cedar, leather and olive aromas, followed by complex flavors of cinnamon, red fruit and a touch of spicy smoke. This wine will age well but is delicious now.
In ‘99 Adelsheim bottled two separate clonal selections; this year they have elected to combine the two. This lovely, young wine, with very ripe, tight fruit, is already showing a bit more peach, apricot and tropical scents than the previous vintage. This is a concentrated, complex and powerful style, which harnesses the oak rather than being driven by it. Delicious and exceptionally long.
In accordance to what 2003 dealt out, this wine is a bit stewy and broad. It shows cola, tree bark and baked fruit on the nose, and then sweet plum and chocolate on the finish. It's not a wine for deep contemplation; drink now to enjoy its robust plumpness.
In acknowledgement of the superior quality of 2002, Moët has released this wine well after the 2003. The decision is fully justified, for this is still young. It is impressive, intensely concentrated, mineral, showing tight grapefruit and apple flavors. Excellent aging potential.
In addition to the blackberry base, minty herbs, leather and turned loam on the nose, this bottling offers a strong woody character, with cedar, sandalwood and pine needle aromas. The very dry black-currant fruit is awash in flavors of dill, savory black pepper and black olive. Tannins are sticky but not overly aggressive.
In addition to the fig and yellow apple aromas, there's noticeable tropicality on the nose of this wine, but it tightens around tart Meyer lemon pith and crushed ants. Ripe lemons also power the sharp and pithy palate, which offers a shred of roasted almonds and marzipan.
In almost any other producer's lineup, this would be deemed a success, but in the context of Rippon's exalted reputation, this is a bit of a disappointment. Ripe pear, melon and citrus flavors are off dry and marked by floral notes, finishing clean and mouthwatering, but don't have much of the expected complexity.
In an attempt to ramp things up, Rutini has a wine that's loaded with candied black fruit, tire rubber and a distinct green streak. The palate is all blueberry and sweetness, but it's short, green and terribly basic. And the feel and finish are narrow and scratchy, respectively. Not one of Rutini's better efforts.
In an earthy, rather rustic style, this is a wine whose lack of polish is made up for by its hearty berry fruits that blossom in the glass.
In an economy version of a big California Chardonnay, this emerges from the spout of a 3-liter box smelling like buttered popcorn and feeliing a bit syrupy. Tasting like ripe pears tempered by toasted bread notes, it leaves an almost-sweet marshmallow finish.
In an effort to further differentiate the Foreshadow Merlot from the Foreshadow Cabernet, winemaker John Bookwalter has kept each out of the other's blend. This is a riveting, complex, supersized wine, with alcohol over 15% and plenty of intriguing barrel flavors. The black cherry-berry fruit is swathed in spice, chocolate, cedar and coffee, complex and well-crafted.
In an effort to persuade us that rosé is not just for the summer, this is a wine ostensibly for winter. In fact, name aside, it could be consumed this summer as well. It is fruity, with a touch of minerality and is ready to drink now.
In an impressive line up of Premier Crus from Mercurey, this is the most structured. With dark dry tannins and a firm structure it has considerable potential for aging. The rich black fruits are still developing, filling the wine with fine perfumes and juicy acidity. The wine needs to wait, drink from 2020.
In an interesting homage to the Gaillac region, this Fronton producer has made a 100% Braucol from its estate near Toulouse. It is a structured wine, although the main characters are piercing red fruits and delicious acidity. This is a wine to drink young from early 2018.
In an opulent style, this wine is full of ripe fruits and generous tannins. Juicy acidity gives it a fresh lift typical of the year, although this wine has a depth of flavor that promises well for its development. Drink from 2022.
In an oxidative style, this is a wine that is smooth and full of ripe fruit tones. With black plum and berry flavors it has just enough of a tannic edge, with a soft aftertaste.
In any given year, one or the other of Trignon's varietal cuvées excels, and 2013 is a Marsanne year. The delicate aromas of white pepper and spring blossoms immediately intrigue, and the flavors don't disappoint. This wine is floral, spicy and fruity all at once, with a long, mouthwatering finish. Drink now.
In association with winemaker Mitch Cosentino, John McClelland—former president and general manager of Almaden, Geyser Peak and Alderbrook—has crafted a velvety and robust 100% Charbono. Rare in Napa, it offers flavors of plum and cinnamon within a soft, smooth palate, finishing with notes of oak and black licorice.
In Beaujolais, 2010 was a firm and structured year, and this is very evident in this darkly tannic wine. It is packed with juicy acidity and red berry fruits, while it is also in need of several months' aging.
In beautiful Tenuta La Marchesa is a palace from the 1700s often used in film and for weddings, but it is especially known for its production of Gavi white wine. This light and luminous Cortese-based wine is indeed special with light, fragrant floral touches and a delicate personality overall.
In Cahors terms, a wine labeled Tradition is the entry-level wine of an estate, often unoaked as it is here. The wine successfully relies on the bold blackberry fruits and balanced acidity. With tannins forming a fine background, it is ready to drink.
In Cahors Tradition means a wine that doesn't go into barrels for aging. That keeps the fruit vibrant and crisp, as it is here. The wine is ripe, full in the mouth with fruit tannins and black-currant acidity. It is a year away from maturity, so drink from 2017.
In calling this southern Rhône-style blend Bistro Style, the winery means to suggest friends gathered in a nice restaurant, having fun and not being fussy about what's in the bottle. That perfectly describes this dry, soft red wine, with its flavors of blackberries, cherries and cocoa.
In certain vintages, this wine can be excellent, but in 2008 it's merely good. The fruit—a blend of Cabernet Sauvignon (49%), Cabernet Franc (32%) and Merlot (19%)—comes across as slightly pruny or stewed, while the tannins remain firm and leathery.
In Champagne-speak, “extra dry” actually means somewhat sweet, which this bubbly is. But it's so clean and crisp, it never tastes cloying. Will be nice with wedding cake or, for more everyday occasions, popcorn.
In Champagne-speak, Extra Dry means sweeter than Brut, so this is a soft wine, fruity rather than mineral. Pear and fresh green plum flavors are balanced by orange zest and final acidity. The wine could do with more time in the bottle to ensure that the fruitiness is better integrated into the texture. Drink this from early 2016.
In Coelho's revamped lineup, Renovação has double the residual sugar of the entry-level Pinot Gris, clocking in at 10 g/L. Fleshed out with riper fruit, it recalls apple, pear and peach and is interspersed with honeycomb notes, resulting in a round, ripe mouthfeel that is very satisfying.
In color and mouthfeel, this resembles Pinot Noir. It's moving quickly toward maturity, with soft, round flavors of strawberry pastry. The concentration and lingering finish are a plus. Drink up now through 2017.
In color, this could be a white wine with just the faintest hint of pink when seen against a white surface. Luckily, the fruit is still there, offering flavors of tangy orange and red currant. It has pepper and spice as well as final refreshing acidity. Drink now.
In color, this is almost white. In flavor it is equally light. There is some attractive acidity and the soft wine will slip down easily. The aftertaste is crisp with just a touch of red currant.
In color, this wine is virtually black, with a deep-red rim, while aromas are concentrated and dense. Flavors recall blackberry syrup, yet are nicely dry. Despite its full body and thick coating of tannins, the wine's texture feels polished and all the elements are in balance.
In common with some other Muscadet producers, Sauvion labels cuvees by the soil type of the vineyard. Here the soil is of rocks and clay, giving a wine that has some weight and richness, but also has a tense mineral streak and green apple fruit flavors.
In comparison with other new releases from the winery, this seems dilute. With its watery raspberry fruit and astringent acidity, it lacks the stuffing to handle the 55% new oak it was aged in, making the barrel flavors apparent. More time in the bottle may help.
In comparison with the 2008 Cabernet, this is the bigger wine, less sleek, more chewy. As it opens in the glass, the aromas display incense scents, and there is assertive, blocky, chewy fruit––especially black cherry. The tannins are also bigger, blockier, more substantial than the Cabernet. With hours of breathing time, exotic spices (saffron and more) emerge.
In contrast to a nose that's more mineral than fruit, the intensity of this wine's voluptuous nectarine and yellow peach flavors surprise. It's dry in style but with a succulent fruitiness that clings delectably to the palate. Finishes long and lean with a tang of steely minerality. Drink now through 2019.
In contrast to Giesen's Waihopai bottling, this shows much more decay. Mushrooms, dead leaves and a subdued earthiness anchor the wine's other notes of black cherry and cola. It's supple and medium-bodied, yet lacks a bit a length. Drink now.
In contrast to Knyphausen's 2006 Riesling, the 2006 kabinett is restrained and minerally, offering crisp pineapple and green apple flavors underscored by mouthwatering acidity. It's slightly lighter in body as well, with a raciness that would work well served alongside sautéed trout.
In contrast to many of the other wines, this one starts off tight, with only faint lime and mineral notes on the nose. But it blossoms with air, stubbornly yielding up taut citrus flavors that flow over the palate with an almost gritty, powdered-rock texture.
In contrast to the Artist Series Viognier, this is made entirely in stainless steel. It's quite soft, with ripe fruit flavors of peaches and apricots. There's a hint of vanilla spice as well.
In contrast to the winery's big, rough and tumble style of Merlot, this Cabernet is lightly fruity. It shows cherry and cranberry hard candy fruit flavors. The tannins are rough and substantial, and quickly take over the finish.
In cooler vintages like 2007, this white blend from Bodegas Naia excels. It gets going with pear, apple and light, leesy aromas in front of a citrusy palate that is a knock-off for varietal Sauvignon Blanc. Flavors of grapefruit, lime and gooseberry should be familiar, and the crisp fresh-lettuce finish is a winner. Good stuff for the money.
In crafting his first Pinot Noir for Heintz, winemaker Hugh Chappelle has delivered a wine that's pretty and delicate, softly adorned in velvety texture and faint, balanced cranberry and cherry. Riding a perfect wave between savory and sweet, it would be delicious with grilled salmon.
In every vintage this blend of Cabernet, Malbec, Merlot and Carmenère gets a little better, and the 2005 is the best yet. It's a ripe one for sure, with licorice, kirsch and earthy warmth on the nose. The body is big and the wine tastes of berry jam, licorice and chocolate. Balanced and long, with bitter espresso on the finish. Drink now through 2010.
In family since 18th century, Stéphane et Paola Gabard took over in 1999. Their wine is promising plenty though it is still opening up. The apple, perfumed pear and peach flavors are all coming through to give a lively, refreshing wine that is also full bodied. Drink from late 2016. La Croix De Queynac is a French monument amidst the vines.
In French, the vineyard name means “the meadow on the mountain,” a fitting name for the site. This is a spicy wine, with a touch of red-hot candy. The pretty cherry fruit is underscored with earth and mineral, and the astringent, tea-flavored tannins morph into a suggestion of cola at the tail end.
In general O. Fournier gets it right, be it in Spain or Argentina. But this Ribera del Duero struggles from the outset. It's rubbery, damp and lacks clarity of fruit. And the feel is sharp and lemony, seemingly a combo of excessive oak and raw fruit. Imported by Fine Wines from Spain.
In general, Eola Hills Pinots lean more to the peppery and herbal side of the line, compared with pricier AVAs in Yamhill county. This well-made wine shows good color and concentration, and it's ripe enough that the herbaceousness is a feature, if not entirely an asset. There's a nice lift to the midpalate, which leaves a residual impression that finishes a bit vinegary, as the wine winds down into flavors of black olive and herb.
In general, we love Felluga's wines. So why the modest score on the winery's top white? One simple word: oak. With this wine's buttery, oaky aromas and flavors of peach, cinnamon and brown sugar, it could pass for a decent Chardonnay. But this blend of Tocai Friulano, Pinot Bianco and Sauvignon Blanc from a great producer should do so much more.
In good vintages like 2004, Deyo can be one of Spain's best Merlots. The fact that it is one of Spain's only Merlots is moot when you taste Deyo's warm and spicy black fruit, its fine-grained oak, and then all the coffee, butter and pepper that work the finish. A little tannic and grabby, but food will offset that.
In half-and-half proportions, Gamay and the local Loire grape Grolleau combine in this medium-sweet rosé. It is crisp, clean with red-berry fruits and balanced acidity. It is attractive and can be consumed as an apéritif.
In his continual quest for unusual blends, DFJ winemaker José Neiva has come up with this mix of the Vinho Verde grape Alvarinho and Chardonnay. When it is young, as here, the fresh, crisp Alvarinho dominates, giving lively, vibrant green-fruit flavors. Some weight underneath hints at the Chardonnay.
In homage to a major product of the region, this wine has a cork label. It has considerable power, an old-fashioned, astringent wine that keeps the typical ultradry tannins as a sign of its ability to age. The fruit is definitely in second place here, although there are concentrated black fruits in the background. Age for 3–4 years.
In homage to the 150th anniversary of Italian unification, this elegantly designed bottle sports a bright Italian flag on the label. That celebratory spirit continues thanks to the wine's aromas of sweet cherry, cola and raspberry. Its light consistency means it could be consumed slightly chilled with cod or fish soup.
In hommage to the man who pioneered the use of oak to ferment Sauvignon Blanc, this wood-fermented and matured wine is only produced in the best years. It is rich and just toasty, but equally about the structured mineral texture and ripe citrus. It is a wine to age, so drink from 2018.
In honor of Adam Comartin's daughter, who's named after the Australian city where he learned a bit of winemaking, this bubblegum pink wine offers plush and inviting aromas of light strawberry, peach skins and watermelon juice. Rounded pink and red fruits show on the palate, cut by orange zest, packed up with edgy acid and grippy tension. Quite complex.
In honor of the firm's 130th anniversary and made in limited quantities, this enticing sparkler offers ethereal scents of fragrant wild flower, apple and pear that follow through to the vibrant, focused palate, alongside a lemony note. It's clean and crisp, with a pristine bone-dry finish.
In its antique bottle, this wine (one of a limited series) is laden with more wood than fruit. It will certainly soften, allowing the black fruits to come through, but this amount of wood will be hard to balance out. Drink from 2020.
In its blue bottle that makes it look more like a fancy water, Double Impact is a blend of Pinot Gris and Riesling. It is just off dry, offering attractive citrus and apple fruits, and showing a light touch of acidity. It is ready to drink.
In its classic Provence skittle bottle, this is a wine for quaffing at a patio or restaurant table. Pale in color but packed with red fruit, it is an immediately attractive fruity and lively wine. Drink now.
In its distinctive carafe-shaped bottle, this Champagne commemorates the French king who first said that Champagne had to be bottled (so the bubbles would not disappear). It is dominated by Chardonnay, giving a chalky, mineral texture to this ripe wine. While the fruit is still deliciously fresh, the wine is just beginning to add toast flavors to its repertoire. Drink now, or better from 2017.
In its distinctive Provence skittle bottle, this wine conveys a warm seaside feel. It is soft with a touch of caramel and flavors of wild strawberries and cream. The acidity at the end is what makes this wine, giving it the refreshing character it needs.
In its early stages of evolution, this wine offers mainly stoniness, firm acidity and a hard- edged structure. Of course it will soften, but this will likely remain a tannic wine, the fruit always edged with acidity, for many years. It is potentially a great wine that just needs patience.
In its first couple of vintages, Le Sol was almost Australian in character, but it is now taking a more perfumed and elegant tack, with this '07 featuring hints of rhubarb and cracked pepper on the nose, and dark berry fruit matched by savory notes of coffee and black olives on the palate. It's creamy in texture, yet without excess weight, and finishes long. Drink now–2020.
In its gold bottle signed by designer Adriana Karembeu, this bottling delivers bling as well as wine. The wine inside justifies the hype—a delicious apple flavor dominating along with acidity. The brand is getting drier each year with a crisp style that has a mineral edge as well as tangy orange flavors. Drink this attractive Champagne now.
In its iconic amphora-shaped bottle, this opens with pretty aromas of white and yellow roses. The palate offers up a forward lemon flavor, with a hint of almond and refreshing acidity. Perfect to wash down shellfish.
In its powerful, heavy bottle, this is a powerful, rich wine that is impressively dense and concentrated. Ripe red and black fruit flavors mingle alongside dark chocolate tones, supported by structured tannins. Age this impressive wine and drink after 2015.
In its Provence skittle bottle, this wine is a bright mouthful that is as easy on the palate as its pale color is easy on the eye. It is lightly crisp with red fruits and citrus, and is very ready to drink.
In its second vintage, this wine is light and spicy, clearly made to be enjoyed with food. A collaborative effort between winemaker Guy Davis and proprietor/grapegrower and chef Guy Fieri, it shines in subtly toasty oak, cinnamon and dark cherry flavors, with a lingering lushness on the finish.
In its silver-coated bottle with the “Ace of Spades” logo, this is a crisp, mineral-driven wine, full of acidity and with a bright character on the dry side of brut. Young with layers of apple fruits, it will age. Drink now for the fruit or keep for maturity from 2018. This is one of five Champagnes by entrepreneur and rapper Jay Z under the Armand de Brignac Empire brand that is produced by the Cattier family, in Champagne since 1763.
In its singular oval bottle, this is the top cuvée of this prestigious estate close to Saint-Tropez. It is a lively and fruity wine with great acidity and richness. It has spice as well as red-currant and raspberry fruitiness. This is definitely a wine for food, with its edge of structured acidity and bone dry aftertaste. Drink from late 2017.
In its tall square bottle, this makes a striking presentation. The wine inside has the same sense of presence, with a ripe, full-bodied structure that's full of red fruits with only light acidity. Fruitiness makes it delicious as an apéritif.
In its traditional Beaujolais bottle, like the one-pint pot that was served in local restaurants, this is a soft and fruity wine. It has classic red-cherry fruits and light tannins. The aftertaste is juicy with just a hint of banana.
In its unmistakable squat bottle, this Moscato-based dessert wine offers pretty floral tones and flavors of peach and citrus. Its easy mouthfeel make it a natural pairing with almond cookies.
In its weight and richness allied to scents of garrigue and sun-warmed stones, this speaks of its Tavel terroir. The berry fruit is subdued, with spice, weight and warmth carrying the wine to a long finish.
In its youth, this Bordeaux blend is dry and a little harsh, with a green, minty edge to the cherry fruit and oak. The acidity accentuates the tannins, which give the wine a hard finish. Not going anywhere, so drink now.
In its youth, this is intensely grassy, the grapefruit and green pepper flavors adding to the general crispness of the wine. It will be an attractive wine, full of pep, with a fine edge of minerality, spice and vivid white fruits.
In its youth, this wine is all about tannins, acids and oak, and primary fruit raspberry and cherry flavors. But intricacies range from flowers and mushrooms to tea, cola and wildland herbs. The texture is light and silky. Begin to enjoy it in 2018.
In its youth, this wine is tightly wound and austere, despite a wealth of ripe cherry fruit. The acidity and tannins wrap it up in a concealing cloak of dry astringency. But it has the inherent balance to age over the next 10 years, gradually softening and mellowing.
In its youthful state, the wine has an earthy character that will soon move into a ripe, fruity while always structured state. Rich and  fruity now, it's likely to become a serious, ageworthy wine.
In just a few years 14 Hands Riesling production has jumped from around 15,000 to more than 700,000 cases. Clearly the brand is doing something that consumers love. This is a fairly dry style, with forward, fruity flavors of ripe orange, apple and apricot. The length and concentration are spot on.
In keeping with Sicily's Arab-European identity, Sultana is a thick and luscious dessert wine enhanced by attractive layers of cinnamon apple, toasted walnut and candied fruit. Golden Delicious apple and pear aromas are in the forefront, and the wine feels rich and smooth with soft touches of chewy sweetness on the close.
In keeping with the dry style that marks Jeaunaux-Robin Champagne, this is a taut, crisply fruity wine. It has light, bright fruits with a touch of more mature toast and cookie flavors. It's just ready to drink.
In keeping with the good quality of 2015's Beaujolais Nouveau, this is a ripe red fruit and black cherry flavored wine. It has really fresh, juicy acidity and the softest tannins. It's a bright, fruity wine that is just waiting to drink.
In keeping with the rest of the range from Azamor, this is an elegant wine, where the tannins and the red and black berry fruits stay firmly in check behind a mineral edge and fresh acidity. The wine now has some good age, and shows fine integration.
In keeping with the style of dessert wine in this region, this wine is beautifully balanced between acidity and intense sweetness. Together they give a wine that is so fresh, packed with a crisp texture as well as ripe apricot and white peach flavors that are just touched by honey. Drink now for its freshness, although it will be even better if aged until 2018.
In keeping with the voluptuous approachability of the 2007 vintage, this 100% Cabernet Sauvignon is simply fabulous now for its flood of the ripest, sweetest blackberrries, cherries, cassis and chocolate imaginable. Especially noble is the tannin structure, firm and soft, dry and sweet, a combination of opposites. The depth is vast, and the spicy finish goes on for a long time, suggesting the wine's concentration. Simply a joy to drink, it should develop over many years, but you might want to err on the side of youthfulness and open it by 2015.
In keeping with the winery's commitment to exploring some less-traveled wine roads, this is a coferment of 75% Pinot Noir and 25% Chardonnay. Soft, delicate and aromatic, with a pale rose color, it is definitely not in the mainstream of Oregon Pinots. Nonetheless, it's very well crafted, aromatic and delivers plenty of flavor and depth.
In keeping with the winery's other red wine releases, the Cedarosa matches tart berry fruits to lush barrel flavors of butter and toast. It's approachable and somewhat monolithic.
In Latin, “Amantis” means a lover. The Quinta do Carmo estate was given by a king of Portugal to his lover, Dona Maria. This hugely tannic wine has impressive, rich fruits based around Cabernet Sauvignon, Syrah, Petit Verdot and Touriga Nacional.
In line with the cool vintage, lemon-lime acidity cuts a sharp edge through this polished, pristine spätlese. Sunny white peach and honey shine on the midpalate, lending subtle sweetness and warmth to the dancing finish.
In line with the winery style, this is lean and tight on the palate, a bit of a citrus laser blending lime and grapefruit. Try it with raw seafood dishes, like a fluke carpaccio or ceviche.
In line with this winery's penchant for oak, this fast-aging wine is buttery and heavily toasted. As a result, snappy apple or citrus fruit is harder to find than many might want it to be. Nevertheless, there's some bold lemon and creamy vanilla on the thick, mouthfilling palate. And for that, it earns points.
In many ways, this is a fascinating sip, but the components are a bit confusing altogether. Aromas of minty berries, tobacco, rustic leather and a very strong camphor scent introduce the nose, and then a lively, quite foamy acidity consumes the palate, where flavors of sweet berries are cut by garden herbs and pepper. It's a little too overpowering.
In marginal climates, what a difference a vintage can make. The 2015s from proprietor Sam Neill (yes, the actor) are a big step up from the 2014s. This bottling, from the Bannockburn subregion, offers bold notes of black cherries, plum and cola. It's a rich, ripe and powerful wine, with a long, intense finish that bodes well for cellaring. Drink now–2025.
In marked contrast to the plush, sexy 2010, the 2011 Patriarch is a stern taskmaster. The aromas and flavors of cherry, cedar and dried herbs are pleasant, but carry with them a worring dry astringency. Try drinking this over the near term, with rare beef to help ameliorate the tannin's effects.
In much the same mold as its companion, the ghost in the machine Red, this is almost all Syrah, with a bit more bite and focus. Purple plum fruit glides smoothly into a lightly toasty finish. A fine every day red with plenty of flavor.
In much the same style as Brandborg's Riesling, this creamy Pinot Gris has a rich, leesy texture, here augmented with streaks of vanilla and toasted almond. The fruit is tangy and refreshing, tasting of ripe lemons and limes, and the balance and full midpalate show a fine winemaker at work.
In need of a heaping plate of smokey, grilled meat, this Zin is generous in terms of ripeness, with 14% Petite Sirah adding color and depth. Stewy plum and a taste of raisin bread come to the fore amidst a background of leather and soft, robust blackberry.
In northeast Italy (in this case Alto Adige) they don't use the “Blanc” qualifier, but this is definitely SB. Lemon and mineral qualities are strong on the nose and in the mouth, while driving acids create a mouth-watering feel. While citrus rind and a touch of toast offer nice secondary qualities, the main flavors are apple and something akin to tangerine. A distant almond marzipan note comes on as a lasting final impression.
In only its second vintage in the U.S., this nutty, mineral-rich, immensely fruity wine from Antinori's coastal estate is a great example of the heights that Vermentino can achieve. This version is full of lime, stone, citrus and marzipan, and is focused from beginning to end
In order to maintain freshness and crispness in his Champagnes, this producer blocks malolactic fermentation. That results in a wine that is fruity yet on the dry side of Brut. Citrus and green apple flavors dominate the tight and textured palate. Drink now.
In perfect balance now, this is a great expression of mineral-driven Chardonnay. Its acidity is a vehicle for the crisp flavors of pear and lime, with a hint of ginger. It's still young, so drink it now for its great fruit, or age for four more years.
In perfect proportion, this estate-grown, biodynamically farmed wine brings a sweet-tart fruit intensity to bear. Citrusy flavors of pith and skin are skillfully wedded to ripe, substantial apricot and melon fruit, with none of the bitterness this grape can sometimes display. The purity is impressive.
In Pinot Noir, you get what you pay for. Granted, MaManis's 2010 is a pretty simple wine. But it is classic in the silky structure and pleasant raspberry and cherry flavors, touched with smoky oak, and is one of the better Pinots at this price.
In place of freshness this pale-colored wine is ripe and has weight, which brings out rounded red fruits with a touch of spice and pepper. The acidity comes through slowly at the end.
In possibly the world's heaviest bottle comes this heavy Ancient Vine Zinfandel, greasy in bacon fat flavor, plus-sized in every way with a taste of sweet cigar smoke from beginning to end.
In praise in the Loureiro grape, this dry wine has lively acidity while also having a ripe full texture of apples and pink grapefruit. The wine is crisp and intensely fruity. Drink now and until early 2018.
In Provence, heavy bottle seems to equal high alcohol. It's true here, with a wine that, while it has the right pale grey pink color, is almost too rich for its own good. It does have fruit and acidity but they are just a part of a powerful and ripe wine. Age it until the end of 2014 for best results.
In reaction to Mount Etna's volcanic eruptions, local farmers have adopted a unique mix of Christianity and mysticism to protect against imminent dangers. Many vineyard sites are anointed with religious names, like Santo Spirito, as if the name were a lucky charm in itself. This delightful vineyard-designate wine is ethereal and bright, with loads of small berry intensity and a dusty, dry finish.
In really warm years like 2006, wines from the cool Saar valley often excel. This offering shows crisp, refreshing acidity to balance its residual sugar and classic flavors of green apple, lime and pineapple. Under it all is a firm foundation of slate-driven minerality and a fine, linear structure.
In recent years The Maiden has been getting nearly as good as Harlan Estate, so that at less than one-third the price, it's a comparative bargain. The '06 Maiden is very ripe and rich, displaying New World, cult-style flamboyance. Softly tannic and bone dry, the flavors are of blackberries, black currants and spicy cedar wood. Drink this intense, dramatic wine now and through 2015.
In recent years, Pichon Comtesse has developed an elegance all its own, with great style, smoothing out the real intensity of the wine. This 2005 continues in that tradition, a spice, fruity wine, which has restraint as well as hidden power.
In recent years, Precious Mountain Vineyard has provided Bob Cabral with some of his most glorious fruit. Tremendous in flash and depth, it offers compelling flavors of raspberry and cherry, accented by sweet, smoky oak. There's such complexity in the acid and tannin structure, and in the earthy, stony, spicy nuances, that you find something new to love with every sip. This masterpiece is fabulous now, and will develop bottle complexity over the next 15 years, at least.
In recent years, the Gardiniers of Phélan-Ségur seem to have become preoccupied with wood, generally too much. It's the same in 2006, and it is a shame, because everything else about this wine is balanced—the fruit is ripe and sweet and there is some freshness from a cranberry note. It just needs the wood to become less dominant.
In recent years, Villa's Chardonnays have dominated the New Zealand show circuit, but this is a reminder that the company can make some darn good Sauvignon at a darn good price. Tomato leaf and white grapefruit aromas and flavors are the order of the day, easing into a long, mouthwatering finish. Rock solid.
In recent years, with winemaker Enrique Tirado firmly at the helm, Don Melchor has gotten better and better. And while 2004 was an average year in Chile, this ranks as the best Melchor we've sampled. The wine has beautiful blackberry, cola and pepper aromas in front of cassis, cherry, plum, nutmeg and cinnamon flavors. It's brawny but balanced, with excellent natural acidity. Best from 2008–2012.
In ripe vintages, T-L's whites show much less oak influence than expected, and this 2009 Condrieu is a case in point. It delivers all of Condrieu's floral aromas, plus flashes of lychee, tropical fruit and apricot. It's Condrieu at its exotic, sexy best, long-lasting and spicy on the finish. Drink now.
In sharp contrast to the heavily oaked companion Syrahs from Bergevin Lane, the Oui Deux puts the fruit up front. Spicy and sharp-toned, it was co-fermented with 5% Viognier, and for all practical terms is a Stonetree Vineyard bottling. It should continue to improve nicely with a couple more years of bottle age.
In so-called Penfolds years, when the stars align for the company, smart money is on the Bin series of wines like this Bin 407 Cabernet. It comes close to the luxury Bin 707 Cabernet in terms of quality, but at a much lower price, boasting ample body and velvety tannins. Hints of cedar, mint and mocha accent concentrated cassis and plum flavors. Drink now–2018.
In some vintages (such as 2004) the extended bottle age given to the Citation Pinot works in its favor. In this latest release, it has subtracted from, rather than added to, rather ordinary fruit flavors. Leather notes in both scent and flavor come up against raisined fruit. Tannins are tough and astringent, and there is a stemmy character to the finish. Drink up.
In some ways this is the most classically built 2005 Clarendon Hills Cabernet. There's a hint of greeness to the aromas and flavors that are not found in the other offerings, which may make it more or less appealing, depending on your tastes. Mint, cassis and vanilla mingle easily on the palate, which is lush and creamy but shows hints of Cabernet austerity at the same time. Drink now–2020. Imported by Wine Brokers Unlimited.
In some ways, this wine is too polite. The aromas and flavors of spring flowers and ripe cherries are subtle, while the texture and weight are restrained. Even if it's not a showstopper, it'll work well at the table with a wide variety of dishes—always supporting, not overshadowing, the food. Drink now.
In Spain, Albariño is usually a steely, bone dry, sea-inflected white wine. Here it is made in an off-dry style, with 10 g/L residual sugar. The sweetness masks any apparent varietal specificity, resulting in a pleasant, but generic white wine.
In style, Coutale doesn't make many concessions to Malbec tannins. What you get is an impressively structured, firmly tannic wine, packed also with black fruits. The solid structure and the weight of fruit demand aging for at least 5 years.
In terms of aged vintage tawnies, this beautiful wine is relatively young. That means the fruit is still there, hinting at bold red fruits as well as the dried fig and sultana flavors that have also emerged. The wine is finely balanced with its rich texture and poise coming in between dry and sweet. Drink now.
In terms of opulence and complexity, this is the least of Lynmar's 2011 Pinot Noirs. But it's all relative, because this is a fantastic wine. Its hallmarks are dryness, moderate alcohol, tart acidity and a silky texture. The sour-cherry candy and persimmon flavors have a mushroomy edge that suggests wild mushroom risotto.
In terms of overall quality this is the best yet from this sea-facing estate in coastal Tuscany. The blend sees Cabernet Sauvignon enhanced by Merlot and Cabernet Franc and the overall effect is one of impressive intensity and sophistication. The finish is velvety rich and smooth.
In terms of price, this wine can be considered the entry-level wine for the increasing range of Douro wines form this famed Port estate. This wine is all about fruit—bright red fruits—and just a touch of spice and toast from the wood aging. Drink the wine from early 2018.
In terms of value, Sassoalloro is one of the most interesting wines in Italy. Here you have a major, cult-level super Tuscan available at a surprisingly reasonable price. Elegance and complexity come through in spades and so do fine aromas of red cherry, licorice and toasted almond.
In the 2012 vintage, Cullen's entry-level red wine is an assemblage of 55% Merlot, 29% Malbec and 16% Petit Verdot. The result blends olive, berry and mocha notes into a medium-bodied red wine, with a touch of creaminess to its midpalate and a mouthwatering finish.
In the Alentejo, Syrah exhibits power, body and concentration without much subtlety. So this wine is solid, tannic with considerable pepper and spice flavors that dominate the black fruits. Wood aging has softened the tannins. Acidity gives the wine a fresher finish.
In the big, ripe and saturated school of winemaking, this wine has a deep color, oodles of black cherry and blackberry flavors and full body. It also has enough firm tannin and acidity to keep the structure lively and the finish fresh, so it's a lot of fun to drink and can take on all kinds of rich proteins at dinner.
In the blend are small portions of 6% Syrah, 3% Merlot and 1% Cabernet Franc—winemaker Mike Wade is a meticulous blender—and the nuanced character is immediately apparent. Seductive scents mix black cherry, nutmeg and toffee, leading into rich red and black fruits, licorice and smoke. Just a hint of earth and herb highlight the lightly tannic finish.
In the blend are smaller percentages of Cab Franc, Merlot and Petit Verdot. The Red Mountain AVA is noted for thick, tannic wines, with superior aging potential. Here the earthy, peppery red fruits are buttressed with vivid acids and somewhat chewy tannins. The wine was aged two years in 40% new French oak.
In the blend of this intensely fragrant young wine is 14% Cabernet Sauvignon and 10% Petit Verdot. I like the complexity, the way the primary fruits mix in unusual notes of pineapple along with the black cherry. It's resonant and tangy, with good, long flavors and lots of new oak. This was a year of winemaker transition, and may be the last of the real chocolaty wines from Northstar. Give this plenty of airing, or cellar it for another 3–4 years.
In the Boissonneau family since 1839, this southern Entre-Deux-Mers vineyard gives a crisp, herbal wine with light fruit and attractive acidity. It has lemon and grapefruit flavors, bright with a crisp aftertaste. Drink now.
In the Brigue range, this is the entry-level wine. With its attractive fruits and lively acidity, the wine is easy and crisp. It has a clean pure red-fruit flavor that makes it refreshing and ready to drink.
In the case of this Champagne's label, it's the women seducing the man. And, yes, this is an elegant Champagne, dominated by crisp Chardonnay acidity, ripe apples and citrus. There is minerality to add to the stylish mix.
In the Chatter Creek style, this is solid, well-made and varietal. Tart fruit flavors of boysenberry and pomegranate are set against firm tannins. Green tea, herb and peppery bark flavors take over the finish. The wine persists nicely in the finish.
In the classic Portuguese tradition, this is a blend of four of the Alentejo's local grapes. Together they give big power and dark tannins. They also offer great black fruits, fresh acidity and a firm, very dry core. The wine needs to soften over the next several years, so drink from 2017.
In the classic Provence skittle bottle, this is a soft, red-fruited wine. Fruity and crisp, it is refreshing and immediately appealing.
In the context of 2010, I have to admit to some disappointment with how this wine is showing. It's still an excellent wine, filled with luscious oak and bold fruit. But the fruit is slightly stewed, the tannins slightly coarse and the wine's structure a bit open knit. At least in this vintage, it seems more short-term drinker than true collectible.
In the cool, high vineyards of eastern Portugal, the Síria grape seems to have found a good home. It produces a crisp, fruity wine, with lemon and ripe apple flavors. Textured, tight and delicious, it brings bright acidity and lively fruitiness. Drink now.
In the crisp, balanced style of the producer, this nonvintage Champagne is light, poised and elegant. It is satisfyingly mature with good acidity and minerality. Lively and perfumed, it is ready to drink.
In the crowd-pleasing style that is the hallmark of the brand, this good value bottling shows bold vanilla and coconut aromas overlaying strawberry and cherry fruit. Raspberry coulis dominates the palate which offers just the faintest tannic grip. For near-term consumption.
In the dry style characteristic of the Lelarge house, this is a finely delineated wine with fresh, crisp lines of acidity cutting through bright citrus and green-apple flavors. The wine is light on the palate without sacrificing depth of flavor. It is showing good signs of maturity so drink now—2018.
In the dry style of Blin Champagnes, this is a fruity and very crisp wine. Sliced apples and crisp pears are cut with pink grapefruit and other citrus flavors. It is fresh with acidity that balances the fruit. The texture at the end is soft, lightly mineral.
In the explosion of unoaked Chards lately, the Central Coast has proved itself as the go-to region. Domaine Alfred's bottling is just super, a rich, zesty wine whose acidity makes your palate dance to the music of tangerines, limes, kiwis and pineapples.
In the Fonseca tradition, this is a hugely rich wine, very dense. It is not all weight, with excellently integrated firm tannins and a range of complex flavors, from nuts and berry fruits to full frontal ripeness. There is some dryness to finish.
In the foothills of the Massif Central, the small appellation of Marcillac produces wines that have a feel both of the Mediterranean and the Atlantic. Stalky on the one hand and ripe and warm on the other, this is a wine to drink easily and soon.
In the full Fonseca style, this aged tawny shows both rich fruit and a more serious wood-aged character. Good acidity follows the sweet initial taste, broadening into ripe flavors of nut, plum jelly, and a final crisp acidity.
In the full style of an Alentejo white, this is packed with flavors of tropical fruit and yellow stone fruit. Its richness is balanced by a good crisp line of citrusy acidity that yields a harmonious whole.
In the glass there is a sense of depth that goes beyond anything previously apparent; the mixed aromas of flower, berry and chocolate-covered rock lead into a wine of presence and power, its pretty, spicy berry and cherry flavors tightly wound and wrapped in seductive but lightly applied layers of chocolate and caramel.
In the glass, this blend of mostly Cabernet Sauvignon and Carmenère is dark and looks stately. Ripe saturated lush aromas of black fruits, graphite, toast and oak introduce a balanced palate with big flavors of herbal blackberry and black currant. Overall, this is flush and fruity but also complex. Drink through 2019.
In the hands of master blender Dirk Niepoort, even a straight tawny style has depth of flavor and intensity. The wine has red fruit, layered with concentrated acidity, a hint of wood aging, and remains fresh and fruity.
In the house style of this producer this wine is soft and fruity. Its strawberry aroma is followed by a gentle, ripe wine with red berries and balanced acidity. The wine is ready to drink.
In the increasingly important Dão region, Sobral's top-of-the-range is an impressively rich dense wine. With its great tannins and generous black fruits, it is full of potential. Produced by winemaker Carlos Lucas from a selection of grapes as well as parcels, the wine is concentrated, dark and firm. The acidity gives it great life as well as a juicy character that emphasizes the ripe fruit. The wine is still young, drink from 2019.
In the light style of value Austrian white wine, this is full of crisp, fresh flavors of apple and grapefruit, with just a touch of pepper. Drink now. Screwcap.
In the Loire, while Malbec remains dry, it has a softer profile, giving stalky blackberry fruits and very fresh acidity. This wine is light and likely to mature quickly. Drink from 2016.
In the Middle Ages, this vineyard was on the boundary between Burgundy and Champagne. This is a plush , rich wine with a broad, full character. It offers ripeness, yellow fruits and crisp, fresh acidity at the end. Drink from 2017.
In the modern tradition of fruity, accessible Grüners, this is light and crisp, and packed with apple and citrus flavors. It has lively acidity, is fresh in character, and totally ready to drink now. Screwcap.
In the mouth there's the slightest impression of sweetness, though technically this may be considered dry. In any event it's loaded with pear and apple fruit, lightly spicy and well suited to any number of picnic, pasta, poultry and salad entrées.
In the mouth, this feels chunky, with sugary red-berry flavors coming in front of a sticky finish. The grape variety is the obscure Prieto Picudo.
In the new wave of light, fresh Grüner Veltliner, this charming, friendly wine is all lifted green fruits, crisply fresh, just touched by a structure of fresh apple skins. Screwcap.
In the North Coast, Sauvignon Blanc achieves grassy, herbal, lemony flavors, is tart and a little sour, and has high acidity. So it is with this wine. The trick is to soften it. Winemaker Steve Test has given this one a little French oak but otherwise has chosen to let the vineyard, in Napa's warm northeast corner, express itself.
In the northern Margaux village of Soussans, Deyrem-Valentin produces a delicate wine, with simply structured blackberry jelly flavors, just edged with dark tannins. The flavors are sweet, ripe, open, not for aging.
In the nose, this 52% Cabernet Sauvignon, 33% Malbec, 10% Merlot, 5% Cab Franc blend offers a plush mix of black cherry, cassis and black olive. There is a slight hint of tanned leather, but not enough to dampen the sweet fruit. Smooth and open, forward and just plain delicious.
In the old times, a Douro vineyard held a muddle of any number of different local grapes. This wine, from 80-year-old vines, is a tribute to the old style of vineyard planting. It's firm, very concentrated and dark, with stunning tannins and rich fruit. The black plum-skin texture, superripe fruit, chocolate and final acidity are all developing slowly and impressively. Drink from 2018.
In the ongoing debate about how well Muscadet can age, this wine gives a good answer: yes it can. There is no sign of the fruit declining; in fact it seems to have become richer and fuller. The texture has softened to give a smooth, creamy wine that is still bright, although very ready to drink.
In the ownership of the Cálem family since the 19th century, Sagrado produces firmly structured wines. This dark and dense example is only just ready to drink. It is a powerful and juicy wine, full of opulent black fruits that are balanced by acidity.
In the oxidative style that is so special to the Jura, this blend of Chardonnay and Savagnin is distinctive. With almond, apricot and yeast flavors, it is dry, a food wine although also, like a fino Sherry, good as an apéritif.
In the pale style made fashionable by Provence, this rosé is fruity, crisp and lightly textured. It's an attractive wine, fresh and ready to drink.
In the past we said the enemy of El Enemigo was too much oak; that heavy oak character persists, but it is more integrated than in prior bottlings. Along with woody aromas, look for cidery apple scents in front of a soft, chunky palate. Flavors of popcorn, caramel and baked apple finish weighty and woody. Drink now.
In the past, Allegrini adopted a vocal stand against Ripasso (a middle ground wine between Amarone and Valpolicella) and for this reason Corte Giara Ripasso comes as a big surprise. Despite the controversy, this historic producer presents a very acceptable wine with pretty tones of sweet spice and bright berry.
In the past, the winery made a Mendocino appellation Chardonnay from a mix of Anderson Valley and Potter Valley fruit. But in 2010, all of the fruit is sourced from the Anderson Valley. This is fleshy, soft and lush, bearing grapefruit and fig flavors that are wrapped in a tightly focused package with a bright finish.
In the past, there was much more red wine than white wine produced in Chassagne-Montrachet. This firm, tannic wine, with its austere fruit, shows a similarity to Pommard. This is a wine that needs to age for over several years in order for it to soften and become round, and for the red berry fruit to surface.
In the powerful style of Lynch-Bages, although perhaps less exuberant than usual. Instead the concentration comes from juicy fruit, which gives it the a softer quality. Even so, it still has solid tannins, dense texture and always the promise of good aging.
In the prestigious village of Vosne-Romanée, there is little room for anything but Grand and Premier Cru vineyards. This wine, from the flatter ground at the bottom of the slope, shows something of the structure that makes the great wines. To balance that it also has bright fruit and plenty of acidity. It will be ready to drink from early 2018.
In the range of what Clos Troteligotte calls micro-parcels, this is in the middle. It's full of generous black fruits and attendant acidity. At the same time, it is young and still coming together. The future promises great concentration and depth of flavor. Drink from 2017.
In the rich and smooth style of Fonseca Ports, this is youthful, fruity aged tawny. It brings out fruit, sweet toffee flavors and a rounded texture. The aftertaste is broad, ripe and generous.
In the rush for white wines, it is sometimes forgotten that Chassagne-Montrachet once produced more red than white. This soft perfumed wine shows the generous nature of the wines from this appellation with red-cherry flavors coming from the Pinot Noir. Rich, soft and fruity, the wine will be ready from 2018.
In the same family since 1835, this estate in Pouilly-Fuissé also makes wines in other surrounding appellations. This wine, with its soft and full white fruit, gentle structure and just enough acidity, is developing fast and will be ready from late 2016.
In the same family since the 18th century, this estate has produced a soft, smooth and rounded wine. It has weight while the red fruits are ripe and full in the mouth. It does miss some crispness, although with its forward fruitiness it is generous and ready to drink.
In the small, mountainous region of Somontano, Cabernet Sauvignon rules, and this blend of 80% Cab and 20% Tempranillo delivers. Starting out, aromas of blackberry and plum come with earthy leather notes. The palate is plump and chewy in feel, with meaty black-fruit flavors of plum, molasses and toast. The finish is warm and smooth.
In the smooth, polished style of other wines in the Cistus range from Quinta de Val da Perdiz, this wine has mint aromas, licorice and some bitter chocolate flavors, rounded and burnished with new wood flavors. It needs aging—maybe 4 or 5 years.
In the south of the Layon Valley, this producer has made a soft, fruity wine that is packed with red fruits. It is rounded, smooth with only a dusting of light tannins. The fruit is right up-front, exuberant and refreshing. Drink now.
In the south of the Médoc, close to Bordeaux, this chateau has produced a ripe fruity wine. It has a fine balance between tannins and juicy black fruits. The blend, with its equal balance between Cabernet Sauvignon and Merlot, gives richness along with firm structure. Drink from 2019.
In the southern section of the Haut-Médoc, close to Margaux, this estate has produced a fresh, fruity wine. A high proportion (11%) of Petit Verdot gives it color and also a ripe juicy character. Blackberries and young tannins dominate at the moment. Drink from 2018.
In the spirit that Tejo can grow anything on its fertile soil, this wine is a rounded tropical-fruit-flavored Sauvignon Blanc. It has acidity enough as well as a warm smooth character. It is certainly ready to drink.
In the strange world of Champagne, Sec (dry) on the label means a wine that is less dry than Brut. It is more to do with fullness and weight than sugar. This wine bears ripe fruit, flavors of peaches, creamy pears and light nougat and spice character. Pair this with richly sauced foods.
In the style of a Côtes de Gascogne white blend, this is a crisp, herbal and citrusy wine. It has considerable acidity along with pink grapefruit and lime flavors. Drink this light, bright wine now.
In the style of this producer, this is a rich wine. It has ripe yellow fruits as well as the more mineral, crisp character that comes from the tangy Sauvignon Blanc. The wine is still young, needing a few more months. So drink from 2018.
In the Tejo region, Alvarinho loses its specific mineral and ripe creamy texture. What is has instead is intense fruitiness. Green and white fruits fill the glass with a fresh and youthful character. It's bright, crisp and ready to drink now.
In the three vintages we've tasted this blend of Cabernet Franc, Cab Sauvignon and Carmenère, it has never slipped below 90 points. This 2005 version is the best yet; it has fine oak up front, with fresh berry aromas lurking below. The palate is sly, sexy and whole, with flavors of plum, cassis and leather. Secure on the finish, and overall there are no faults to be found. Drink now or hold for another couple of years.
In the trilogy of wines made at Ponzac, this is the one to drink young. It comes from chalky soil that gives soft tannins and ripe blackberry fruits. It is fruity and soft with just an edge of structure and with plenty of acidity to finish. Drink from 2017.
In the twisted logic of Champagne, Extra-Dry is sweeter than Brut. This old vintage, released after 10 years, has been given an extra dosage. The result is a curious wine, honeyed, sweet, with a candied lemon-lime character.
In the Val de Mendiz, half way up the Pinhão Valley, Sandra Tavares da Silva and Jorge Serôdio Borges have crafted a range of three wines that are magnificent. This is the middle wine, produced from old field-blend vines. Despite its weight, the wine is packed with fruit and shows considerable freshness. It does however need to age, so don't drink before 2018.
In the Villa Maria style, this is an amply endowed Pinot Noir, but it also shows excellent balance—the dark plum and cola fruit is matched in intensity by crisp acids and firm tannins, suggesting a few years in the cellar wouldn't hurt. Drink 2010–2016.
In the village of Soussans, and in the north of the Margaux appellation, this estate has a fine reputation for its wines. This vintage, with its great balance between fruit and tannins, shows why. It is a ripe wine full of black fruit and with the bright acidity of the vintage. Drink the wine from 2021.
In the world of rare, single-vineyard Oregon Pinots, this is a relative bargain. The vineyard adjoins the St. Innocent winery, in a prime Eola-Amity location. The fruit delivers the subtle complexity and detail you hope for but don't always find in single-vineyard bottles. Brambly and floral with subtle notes of violets, rose petals, cured meat, orange rind and more, it's a dense and thought-provoking wine that rewards close attention.
In this 100% varietal wine, tire rubber, spice box and flower aromas are followed by seamless dark fruit flavors backed by firm but well integrated tannins. It shows a pleasant balance that sustains through the finish.
In this 20-year-old tawny, you find a marvelous balance between fruit and extreme concentration. Burnt wood-aged flavors and acidity play with raisins and black figs give a sweet wine with a hint of dryness. Ready to drink.
In this appellation blend from the single-vineyard-focused Los Gatos winery, aromas of cherry and chaparral scrub are pleasant if reluctant to emerge. The palate laces tart pomegranate and cranberry with licorice and forest-floor elements.
In this attractive blend, perfumed Vermentino is filled out by broad, ripe Chardonnay. The result is a wine that, while light, also has a rich character. Full of fruit, it's ready to drink.
In this balanced off-dry wine, all the elements of ripe fruit, a high dosage and crisp acidity come together. It is perfumed with white-flower aromas while the palate is soft with a ripe baked-apple flavor. The bottling is ready to drink.
In this big proprietary blend, winemaker Kirk Venge pits 70% Zinfandel and 14% Petite Sirah against 11% Charbono, a rare find in the Napa Valley, and 5% Syrah. The results are complex in deep cherry and milk chocolate, with plenty of grip and drinkable tannins, the finish soft and rich. This wine delivers a great value for the quality.
In this blend of 68% Cabernet Sauvignon, 28% Merlot and 4% Cabernet Franc, vanilla, carob, herb, green wood and dark fruit aromas are followed by fruit and oak-derived flavors in equal proportion. It shows restraint but doesn't come together.
In this blend of Cabernet Sauvignon, Cabernet Franc, Merlot and Petit Verdot, you'll find delicate aromas of cassis and allspice together with an herbaceous note. The smooth palate delivers mature black-skinned fruit alongside rounded tannins.
In this blend of fruit from Lewis and Phinny Hill vineyards, sweet spice, baking spice, vanilla and dark fruit lead to silky dark fruit and barrel flavors. The wood influence is primary but it still brings a lot of appeal.
In this blend of Sangiovese, Teroldego, Barbera and Dolcetto, it's unclear whether the wine is better than the sum of its parts or a tangle of confused flavors. A mouth-puckering quality overrides all; the rest of the flavors tend toward sweet vanilla.
In this blend of Shiraz and Trincadeira, both grapes contribute red fruits, soft tannins and fresh-faced acidity. With no complications—just bright, juicy fruit—the wine is ready to drink.
In this Bordeaux-style blend, Cabernet Franc, Merlot and Petit Verdot comprise a quarter of the finished wine. However, it's almost weightless, with dilute flavors of leaf, herb and lemon.
In this bottling dedicated to Steve Anglim's father, who advised his son to do what he loves, aromas of tar and elderberry meet with dried rose petals and coarsely ground pepper. Savory touches of soy, teriyaki and black pepper grow increasingly intriguing, with waves of roasted lamb seasoned by tarragon and rosemary. It makes the perfect pairing for any roasted meat.
In this broad wine, the grapes have been harvested ripe and juicy. It has a fresh acidity typical of the vintage. The red berry and black currant fruit flavors are forward and well balanced, with a crisp aftertaste. Drink from 2016.
In this case, Tardieu-Laurent's distinctive oak signature is amply supported by layers of black cherry and raspberry fruit. Hickory smoke and dusty tannins frame the long, mouthwatering finish. Drink 2020–2030.
In this case, Vieilles Vignes (old vines) only means vines over 20 years. The wine is soft, rounded and full of red cherry fruitiness. Judicious wood aging has rounded the wine out while leaving all its fruit intact. It can be drunk now, but will be better from 2016.
In this collaboration between Ken Forrester and Jesse Katz, Katz sources from the same site he favors for his Devil Proof Malbec, crafting here a creamy, decadent Cabernet stuffed in coconut macaroon, blueberry and black cherry fruit. Soft, rounded and yet entirely structured and lush, it is delicious right now and yet should be even more seductive in time, through 2020.
In this concentrated wine, an opulent botrytis character dominates. Notes of yellow and citrus fruits combine with a lemon-flavored honey accent to produce a wine that has both richness and intense acidity. It needs to age.
In this cool vintage the Celilo vineyard was not able to supply enough fruit for a single vineyard Chardonnay, so the blend includes grapes from Del Rio in southern Oregon. It's a fine mix, spicy and sharp, loaded with citrus and semi-tropical fruit. Bright acidity, hints of toast, and a lick of lime all combine to make a delicious and lingering finish.
In this cooler vintage, Syrah reveals more of its herbal, leafy side. Along with wild blueberry fruit come streaks of herb, green tomato and wet stems.
In this crisp, fresh, very dry rosé Champagne, the red fruits are laced with acidity and apple. A touch of bitterness suggests the wine needs to age a few months in bottle, to soften and get a more generous feel.
In this crisp, tangy white from a cool-climate home, tangerine and pineapple play off each other around a fluffy backbone and structured minerality. More of that tang comes to the fore on the finish, this being a bang-for-your-buck kind of wine that will delight at the dinner table or in the kitchen while cooking.
In this delicious wine, soft tannins lie under the red currant and berry fruits and balanced acidity. With a perfumed character, it's ready to drink now.
In this dense wine, dusty tannins ride over spice and black currant fruits, giving weight and concentration while retaining the natural stylish character of the château.
In this distinctive, delicate, dry Riesling, the signature aromas of pine, petrol and white peach lead to crisp, tangy, green apple and peach skin flavors that tingle the taste buds. It's light bodied, lean in texture and makes the mouth water.
In this dynamic wine, the nose shows purple acai berries, fennel shavings, tight graphite minerality and a hot cherry-pie warmth. Boysenberries give tart vibrancy to the fun and lively palate, which picks up richness from blackberry extract in the midpalate and dark chocolate elements on the finish.
In this easy-drinking wine, jammy aromas of multiple black fruits lead to a soft, simple palate with a streak of bracing tartaric acid. Straightforward blackberry flavors come with little to no complexity, while the finish is quick and fades away with modest grip and length.
In this exceptional vintage, the all-estate bottling over-delivers big time at this price. Brambly blackberry/kirsch flavors fill the mouth with sappy juicy flavors. The tannins are a bit stiff, and at first the wine hits a tannic wall, but more bottle age, aeration and/or aggressive decanting will open it up. The lengthy cinnamon-soaked finish hints at a stellar cellar life ahead.
In this fresh and fruity wine, lively flavors of strawberry and watermelon are buoyed with adequate but not over-riding acidity. The finish is clean and lingering, inviting the next sip.
In this fruit-forward vintage, it's not surprising to find that what shines here are the bright, spicy and tart flavors of strawberries, raspberries and cherries. The Sangiovese was co-fermented with 7% Syrah, and aged in 30% new American oak. As the wine breathes open the flavors of oak and char come up, and the tannins show some extra grip.
In this full-bodied, well-earned Reserve-level wine, white peach, cantaloupe and lemon-lime define the ripeness of fruit on the palate, providing a fresh lushness around its substantive body and weight. A hit of decadent toffee lurks on the finish.
In this generous and opulent wine, weight and richness accompany acidity and power. Ripe yellow and white fruits are given a touch of spice and new wood. It's gorgeous, but will be better after aging. Drink from 2018.
In this generous interpretation of Nuits Saint-Georges, ripe berry fruits burst through the typical dry tannins. It has plenty of red-fruit flavors, a generous texture and structure. Drink this already attractive wine from 2018.
In this generous, fruity wine, rich flavors are cut by grapefruit acidity and aromatic herbs. The texture is full in the mouth with good refreshing flavors as well a juicy, aftertaste.
In this gorgeous wine marked by dancing acidity, dry tannins persist around dense layers of black pepper, black cherry and cedar, all of which integrate well with the oak. A nice representation of a cooler vintage, the wine possesses plenty of richness and power balanced exquisitely with a sense of brightness on the palate. Enjoy through 2021.
In this great year for white Burgundy, Bâtard-Montrachet shines out as the epitome of balance between superb fruit and intense mineral and terroir characters. Its subtle touch of wood highlights the unctuous surface texture while just hinting at the steel sharpness of the structure beneath. Age this superb wine for at least 10 years.
In this hearty wine, aromas recall leafy underbrush, prune, cedar, black currants and ground pepper. The one-dimensional palate delivers concentrated black cherry, raspberry, cracked white pepper and a hint of mocha alongside chewy tannins and the warmth of alcohol.
In this heavy wine, stewy, baked aromas of raisin and prune are smothered in oak. On the palate, there's a reverb of oak and baked black-fruit flavors, while the finish feels and tastes resiny.
In this hot vintage, the wine seems narrow and reduced on the nose and palate. A collapsed structure shows density and jammy flavors of leafy berry, herbs and spice. The finish feels spent but offers tobacco and earth notes.
In this inaugural release, winemaker James MacPhail travels to the far reaches of Annapolis to source grapes from the true wilderness, the site next door to Goldrock Ridge Vineyard. Made in a full-bodied style, this wine is intriguing in dried herb, black pepper and forest floor, with a healthy, lengthy seasoning of savory black tea.
In this intriguing blend, the herbaceous Sauvignon Blanc dominates the smoother Chardonnay. The wine is all about crispness and freshness with a strongly aromatic component. Acidity and a touch of minerality come through at the end.
In this intriguing wine blended with 10% Grenache, the aromas, flavors and feel aren't entirely connected. It's aromatically very reserved, with notes of mineral, coffee and red fruit. It has a incredibly supple, dazzling texture with the throttle pulled back on the alcohol and extraction.
In this intriguing wine, the grape—one of California's pre-Prohibition favorites—shows anise- and pepper-crusted roast beef aromas against a red-fruit canvas. It's smooth and airy on the palate, but with lots of Bing cherry flavor and bright acidity.
In this light and fruity wine, gentle tannins underlie ripe black currant fruits. It is almost drinkable already, and will age quickly. Drink from 2015.
In this lightly fruity wine, apples and citrus flavors come with a bright, crisp character. Ready to drink. Screwcap.
In this lively, delicately balanced wine from an exceptional vineyard, an exuberance of pear and tangerine plays on the palate, buoyed by focused minerality. With just the right touch of ripeness and richness, it ends with a suggestion of lemon custard.
In this magical trio of grapes, 34% Cabernet Sauvignon contributes black cherry and black plum aromas, 33% Syrah adds tar and coffee and 33% Petite Sirah provides violet and crushed graphite notes. They converge on the rich palate, where balanced tannins and acidity present blackberry, fennel pollen and shaved dark chocolate flavors. The tannic coating persists deep into the finish.
In this Merlot-dominated wine, powerful wood flavors still show strongly against the fresh, juicy black-currant and berry fruits. As this combination ages, it will produce a ripe, full and always fruity wine with strong final acidity. Drink from 2018.
In this much-celebrated well-ripened vintage, the Shea designate has a pleasingly soft entry. The lush persistent flavors of black-cherry and blackberry fruit are streaked with vanilla, tobacco and cola highlights. Drink now and over the next four to five years.
In this near-equal split between the two varieties, both show themselves on the aromas and flavors of overripe pear, peach and flowers, with the alcohol evident throughout.
In this new vintage of Sorella, Cabernet Sauvignon is again right out front at 72% of the blend. Here the fruit seems more subdued, the wine tight, the dense tannins showing graphite and mineral more than new barrel flavors. It definitely needs decanting.
In this new vintage there is a bit more Sauvignon Blanc (69%) than usual; the rest is Sémillon. Rich, oaky and expansive, it is an oak and texture-driven style, with the fruit—clean, slightly herbaceous, spicy and tart—playing second fiddle. Which is no criticism, because the delicious, over-the-top flavors, with layer upon layer of creamy complexity, and the rich, buttery finish just beg for lobster in a cream or butter sauce. Who can argue with that? Editors' Choice.
In this newest vintage of Oriana, the Riesling component has been bumped up to 18%; the rest is half Viognier, 31% Roussanne. The three grapes complement each other well; the Riesling adding aromatics, acidity and a barely perceptible amount of residual sugar. This opens with a vitamin pill aroma that slowly dissipates; the fruit flavors are a mix of pineapple and Satsuma orange, with lots of natural acidity.
In this one-dimensional wine, short-lived sensations of stewed black fruit quickly give way to acrid notes of unsweetened espresso, farmyard, sweat and green coffee beans alongside rough, grainy tannins. A bitterly tannic close leaves the tongue feeling parched.
In this opulent, full-bodied wine, mango and other tropical fruits give a smooth, creamy character that is just lightly spiced by wood. Drink this rich wine now.
In this opulent, layered and full-bodied wine, a smoky beefy aroma and a melt-in-the-mouth texture come with flavors of dark maraschino cherries, dark chocolate and baking spices. It's very mouth filling and mouth coating as well as firmly tannic, but the richness of the flavors helps it to drink very smoothly.
In this pale colored rosé, the palate is as light as the color. It is crisp and fresh while the dosage gives a soft, ripe strawberry flavor. The wine is in balance, with a touch of tannin from the Pinot Noir used to make the rosé. The bottle needs no aging.
In this pale rosé, freshly cut orange and papaya mousse aromas are cut with a bit of flintiness. The wine plays to the citrus side of the pink scale, with lemon rind and pink grapefruit flavors. It's a bit more watery than other rosés of the vintage.
In this plush pillow of a wine, smoothness and easy drinkability come along with medium body, soft tannins, not too much crispness and just-ripe-enough flavors.
In this polished and composed wine, subtle aromas of minerals, plums and spices are followed by a firm, slightly tannic texture that seems to relax with each sip. The flavors resemble plums and black cherries, plus hints of cinnamon, dill and dark chocolate. Save this for an elegant occasion after 2018.
In this powerful, full-bodied wine, soft fruit accompanies the firm tannins. The wine is already well integrated, showing dense red fruits as well as structure. A touch of wood will soften soon. Drink from 2016.
In this price range, this is one of the best Pinot Grigios on the market. It's just slightly off-dry, with excellent acidity providing balance to the citrus, green apple and tropical fruit flavors.
In this price range, this is one of the classiest Chardonnays currently on the market. Brightened with fine acidity, it's flavors of pineapple, buttered toast and cream are delicious.
In this pungent wine, Syrah is co-fermented with a touch of Viognier, then blended with 33% Grenache. Interesting scents of diesel, soil and stem wrap into the tight red berry fruit. It rounds into a rather soft, easy-drinking red that should be consumed through 2017.
In this racy, full-bodied wine, olive, spice, chocolate and berry aromas come in front of a flush but acidic palate with a tartaric influence. Herbal red-berry and olive flavors finish long and lasting, with a tomato note.
In this rare varietal for California, a buttery, almost earthy aroma leads to restrained butterscotch and melon flavors and a creamy texture, while the balance is still dry. Medium bodied, it has enough weight to keep buttery and nutty nuances going on the finish.
In this restrained wine, red apple and green pear flavors framed by a mineral backdrop suggest both austerity and longevity. There is well-controlled power here and surprising depth with just a twist of white pepper and a pure finish.
In this rich, dense wine, firm tannins have already been smoothed by 50% new wood. It is solid, dark and tannic, a powerful wine that is ripe now and will reveal great fruitiness as it ages. From vines close to Volnay, it has hints of the voluptuousness of that village. Drink from 2017.
In this rich, earthy wine, plum and licorice flavors combine with a core of tough tannins. It is rich, fruity and ready to drink.
In this rich, full wine, impressive fruits and structure work together. It feels weighty, concentrated and tannic while also having layers of juicy ripe black currant fruits. Give this solid wine several years and don't drink before 2018.
In this ripe vintage Folin has produced a full-throttle Tempranillo: tannic, chewy and firm. Blue plum and black cherry anchor the palate, with notes of tobacco, toast and composted earth.
In this ripe wine, solid tannins are attractively balanced with red fruits. It does have a cool character from the vineyard, showing structure as well as delicious fruitiness. Drink from 2016.
In this ripe wine, yellow fruits, cinnamon and ripe herbs are melded into a harmonious whole. Great acidity offers a juicy core to this well-balanced wine. Drink now for its great refreshing character.
In this ripe, smooth wine, the fruit dominates the tannic structure. Black fruits, dense plums and blackberry flavors are rich and concentrated. The firmer underlay is dark, brooding and promises good aging. This is not a shy wine and it will also need aging, so drink from 2018.
In this ripe, warm and fruity wine, tannins create a firm bed for the rich flavors of red plum and juicy berry. The soft, rounded finish makes it a perfect candidate for young consumption.
In this silky and seductive wine, integrated oak and tannin wrap around lilting waves of earth and rose petal, providing plenty of sensory intrigue. From several vineyards, including Wohler, it shines a light on the subtleties that can be coaxed from the appellation, along with a spectacular exuberance.
In this smooth wine, toasty flavors mingle easily with the ripe yellow fruits. It offers minerality as well as juicy citrus flavors, making for a rich wine that needs to age. Drink from 2021.
In this soft, easy style of rosé, red fruits mingle with a caramel and spice backdrop. Refreshing acidity cuts through the ripe fruitiness, giving a rounded wine that works both as an apéritif and with food.
In this soft, elegant mix of almost 75% Merlot with Cabernet Sauvignon and Cabernet Franc, briny black olive finds balance against softly restrained layers of black cherry and cassis. The finish is dusted in cinnamon.
In this soft, ripe wine, red fruits are balanced by acidity, while the gentle texture marries well with the light mousse. It's immediately attractive with its fresh aftertaste.
In this soft, ripe wine, rounded tropical fruits contrast with the crisp texture. It's fruity while also having a mineral character that suggests the potential for aging. Drink from late 2017.
In this solidly made wine, the varietal character shines through, with cranberry and cherry fruit precisely defined. It offers medium depth and good balance, with a light lick of chocolate in the finish.
In this still-young wine, flavors of wood aging show strongly and the ripe and rich fruit still needs time to develop. As it does, the blend of Antão Vaz, Verdelho and Viognier will bring out a great perfumed character and rich fruitiness. Drink from 2017.
In this still very young wine, the tannins dominate, but the fruitiness is there to come out later. With power, black fruits and touches of dark chocolate, it will be a fine, rich wine. Drink from 2017.
In this straightforward quaffer, aromas of pear, melon and apple lead to off-dry fruit flavors with a full feel. The flavor concentration is light but it still provides easy drinking enjoyment.
In this strongly wood-aged wine, the spice and toast is as important as the fruit. As the wine matures over the next two to three years, the ripe apricot and pineapple fruit flavors will come through more vividly. Drink from 2015.
In this structured wine, aromas recall meat juices, black plum, bell pepper and cooking spices. The dense palate delivers fleshy black cherry and black currant accented by black pepper, clove and espresso. Still young, it has brooding tannins that need time to tame. Drink 2016–2023.
In this suave and attractive wine, spicy oak aromas lead to rich fruit and more spicy oak flavors, all wrapped in a soothing texture of light tannins and subtle acidity. It's a pleasure to drink.
In this subtle wine, red fruits are cut with a shot of acidity and a tight texture. A hint of toast perhaps comes from the wood used in the first fermentation but also from the bottle age. The wine is ripe, full and ready to drink.
In this toasty, wood-dominated wine, the fruit is buried beneath dark, dry tannins. It has enough weight to promise a future when the elements fall into balance, so give it 4–5 years.
In this unbalanced, medium-dry wine, the fruit, the acidity and the sweetness don't seem to want to hang together. At the end, the acidity wins, while the rest of the wine is left behind.
In this Verdosilla, an obscure white variety from the Valencia region, yeasty, bready aromas are mild and slightly floral. Its palate is watery and not very crisp, with dry apricot flavors that have no zing.
In this very basic wine, applesauce aromas are followed by a plump, somewhat citrusy feeling palate. Flavors of nectarine are good and clean, while the finish is solid.
In this vintage the Klipsun Vineyard Merlot (75%) is blended with Cabernet Sauvignon from Ciel du Cheval (22%) and Cabernet Franc from the Taptiel Vineyard, all prime property on Washington's Red Mountain. Tight and focused, this exceptionally well-structured Merlot mixes red and black fruits with exotic spices. Muscular and built to age, it's an amazing wine.
In this vintage, Echézeaux reveals an extra edge of really ripe, full fruits. They are balanced by the firm wood- and spice-laden structure, with the tannins and intense acids adding the final touches. Age this over 7–8 years.
In this vintage, Monsanto's flagship wine, made from 90% Sangiovese Grosso, is a prime example of traditional Chianti. It features racy, dry cherry fruit, hard edges and structure galore. Whether it will evolve into a more open and friendly wine remains to be seen; normally Il Poggio ages well and improves in the bottle.
In this vintage, one of Sonoma's top SBs scores points in all the requisite areas. A tiny bit of talc softens the tropical fruit bouquet. More exotic fruit is on the palate, highlighted by firm edges and some citrus rind. A bit of banana sweetens the long, dry finish, leaving you with the right overall impression.
In this vintage, the blend is 66% Tempranillo and 34% Cabernet Sauvignon. The earthy funk is well integrated with black cherry and hints of stem and bark. Still tight and herbal, this is a well-balanced, well-crafted wine, with medium body and length.
In this vintage, the producer's beloved blend is a commingling of 75% Cabernet Sauvignon, 10% Merlot, 10% Petit Verdot, 3% Malbec and 2% Cabernet Franc. Two years in new French oak give it a youthful, tannic nature around smoky black cherry, burly leather and full-bodied richness and concentration. Further time in the bottle should coax out the blackberry and cherry; cellar through 2027.
In this vintage, the winery stays true to its reputation for making balanced, more restrained Cabernet, offering firm, structured tannins and bright cassis and blackberry around a deft sprinkling of dried herb. Built to age through 2025, it is equally enjoyable now, after a decant. Small percentages of Merlot, Petit Verdot and Malbec factor in.
In this vintage, this historic wine shows a different personality with its ripe aromas of blackberry and raspberry jam. It opens with notes of spice, tobacco and black pepper.
In this warm and ripe effort, the flavors of red currants and plums work with the underlying tannins and acidity. This has just the right weight, making for a wine that has attractive fruitiness and light tannins.
In this warm, ripe, lush and forward vintage, winemaker John Abbott has outdone himself. This is immediately appealing, sending a rush of black cherry and cassis fruit backed with darker notes of coffee, smoke and licorice. The flavors are dense and supple, and the wine combines grace and power, unfolding with additional layers of tar, green tea and smoky herb.
In this well-made white, half of the wine was stainless-steel fermented, the other half barrel-fermented. Honeyed aromas of almond and a viscous, medium-bodied texture build weight toward the finish, while never becoming cloying. Vanilla and apricot round out the profile, buoyed by crisp acidity.
In this wine a deft mix of brambly berries and bitter green herbs balances against firm, earthy tannins. The supporting acids are ample but not intrusive.
In this wine aged 26 months in new and used American oak, the barrel aromas show themselves first, with notes of vanilla and coffee followed by spice and dark fruit. The coffee and cherry flavors are medium bodied, with well-integrated tannins backing them up.
In this wine, a core of juicy apple and Anjour pear flavors is dressed with light vanilla, nutmeg and cream accents for a beautiful, airy wine that's dry and not at all heavy. Baking spices linger on the long, vibrant finish.
In this wine, a distinct and delicious blackberry-jam aroma is backed up by concentrated and pure fruit flavors. But the balance is good and dry, and the wine has a mouth-filling texture buoyed by fine-grained tannins and full body. This is a wonderful example of a flavor-packed but sophisticated dinner wine from this varietal.
In this wine, a red-black color and ripe, spicy aromas first grab the attention. Then cherry and black plum flavors spill out of the firm and dramatically tannic texture.
In this wine, a very elegant combination of lilacs and plush blackberry jam is lifted by black pepper, allspice and more baking spices. It has a great mix of energetic acidity, soft mouthfeel and firm tannic structure on the palate, with flavors of fudge, cola, elderberry and oregano toward the finish.
In this wine, herbal, green flavors bring out a bright, fruity character. It's fresh and crisp, while also having ripe green fruits and a light touch of spice. Drink now.
In this wine, red berries and currants burst out of the glass. These are balanced with apple and citrus acidity to give a wine that is all about delicious fruit and refreshing acidity. Drink now.
In this wine, the initial extracted flavors have softened quickly to give an open, drinkable, fruity character. Blackberry fruits and acidity go with light tannins. It will be ready soon. Drink from 2018.
In this wine, the Van Zeller family—15 generations in the Douro—is recognizing the three valleys where they have grown grapes: Pinhão, Douro and Torto. It is a rich smooth wine, powered by tannins and the wood aging. Foot trodden in open fermenters, the wine is a blend of grapes from 35-year-old vines. It is rich, still developing and will be ready to drink from 2020.
In this wood-aged wine, the spice and toast show well against the ripe fruit. It's complex and rich while retaining a strong, fresh and herbal character. The wood aging means that the wine has some aging potential, so drink from 2018.
In time, this may surpass the regular bottling, but for now it trails by a nose, thanks to some mushroom, bracken and lima bean scents that dampen the cola and beet flavors. As always, it's big, rich and full-bodied. Try in 2005.
In vintage after vintage, the winery has chosen to make this blush wine heavier than most rosés in California. They've done so again in 2013, giving a darkly colored, fruity wine you could almost drink unchilled as a table red. It has a Beaujolais-like cherry jamminess that is frankly delicious.
In warmer years this vineyard, in the far western part of Paso Robles, can produce splendid Pinot Noir. But 2011 was shockingly cold, and this wine suffered as a result. It has tart acidity and vegetal, mushroomy notes that the toasty oak can't cover.
In what was a difficult vintage in Marlborough, Te Whare Ra's Pinot Noir is a fresh, snappy delight. Cherry blossoms lead the way, backed by supple tannins and a soft, lingering finish. Ready to drink now.
Inalto's Montepulciano d'Abruzzo shows soft, almost sweet tones of ripe fruit, plum cake and honey-covered almond. It's simple and tight in the mouth with a fresh, clean close.
Incò is a blend of Friulano (80%) and Pinot Bianco that opens with a solid, but neutral, bouquet and a creamy feel in the mouth. Pair this structured white with spicy chicken Tandoori.
Incanto shows modern touches of spice and leather backed by dark fruit and prune. In the mouth, the wine shows soft, rich density and one dimensional cherry fruit.
Incense, exotic spice and red berries are some of the aromas you'll find on this Sangiovese. The palate offers menthol, coconut, oak extract, coffee and dried cherry alongside assertive, rough-edged tannins that dry out the finish.
Incense, forest floor, raisin and mocha are just some of the aromas you'll find on this intense Amarone. The rich palate delivers plum, blueberry extract, espresso, chocolate-covered cherry and vanilla that are supported by firm, round tannins. It has good length and finishes on a note of bitter prune.
Inchinnan, the winery explains, is a Scottish word that means some little special place. Special indeed is this fruit, a three-clone estate vineyard selection. Blackberry and black cherry dappled with cinnamon is at the heart of it, supported with balanced natural acidity. A bit darker in color and flavor than the estate bottling, it's immediately enjoyable and structured for medium-term cellaring.
Included in the Cuvée are all six Bordeaux grapes, along with a splash of Syrah. Given the many fruit sources, there's still good focus. The sappy blue fruits are framed with lush barrel flavors of vanilla cream and toast, with just a hint of a green edge to the tannins.
Including nearly a quarter Cabernet Sauvignon, Merlot, and Malbec, this estate grown Cabernet Franc is a bit aromatically muted but brings juicy cherry and butterscotch flavors and soft, plush tannins.
Incongruous aromas of buttery oak, graphite and brandied cherry open this blend of 75% Tempranillo and 25% Cabernet Sauvignon. Following the bouquet, this feels thick and creamy, with grabby tannins and resiny stickiness. Overtly oaky flavors of vanilla, maple and chocolate are dominant, while this finishes with heat, heavy oak and stewed berry flavors.
Incongruous but with good intentions. The nose features cherry LifeSaver aromas but also hints of cheese and leather. The palate is modest and fairly acute as it delivers tangy, stretched-out plum and raspberry flavors.
Incorporating 30% of the variety in Musqué clone, this wine offers fresh flavors of green apple, grass and pea shoots, as well as a distinct notion of oak. Aged in both new and neutral Acacia, as well as stainless, it has a spicy quality akin to lemongrass that lingers on the finish.
Incorporating a small amount of Malbec, Cabernet Franc and Cabernet Sauvignon, this is a floral Merlot, with notes of violet counterpointed by barbecue smokiness and earth. Big, rich tannins are dry and robust, veering on full bodied, before the acidity in the wine pulls things back into balance.
Incredible aromas of barbecued meat leap out of this wine, followed by a taste of sweet raspberry jam. It has penetratingly thick tannins that are dusty too. There's a pronounced amount of smoky oak going on, which might be pleasant with similar food.
Incredible depth of fruit, a bit reined in right now, but still exhibiting dark cherries, tar, leather and spices. Deep cherry flavors with a touch of anise or licorice. Excellent mouthfeel. Huge, almost overripe notes on the finish, but quite unevolved.
Incredible purity rises from the glass, reminiscent of iced pear slices on a bed of the freshest chervil. The palate is filigree and savory, lithe, translucent but intense and shimmering with stone and earth, with pear and apple, with chervil and tangy peel. What light-footed, concentrated and yet elegant joy. This is resolutely dry and shows what Sylvaner does in the right hands.
Incredibly candied and sweet smelling, much like cotton candy or pink marshmallows. The palate has a cloying, sticky mouthfeel and flavors of raisin, milk chocolate and herbal, tart berry fruits. Creamy and carob-like on the finish. Tastes and smells affected.
Incredibly dark in the glass and potent on the nose, this bottling from west of Paso Robles shows dried blueberry, black currant, black pepper and asphalt aromas, proving thick but not sweet. The wine coats the palate with lavish tannins and bright acidity before delivering flavors of charred berry and peppercorn.
Incredibly dark in the glass, this bottling of a rarely planted but quite fascinating Northern Italian grape show crushed graphite, turned earth, concentrated blueberry and elderberry, and a touch of purple flowers on the brooding nose. Ripe black currants start the sip before waves of powerful acidity, gravelly minerality and peppery spice take hold.
Incredibly delicious aromas of blackberry syrup, strawberries, cherry pie and cinnamon sticks make for a very juicy introduction to this single-vineyard bottling by Greg Brewer and Steve Clifton. The veil of ripeness carries to the palate, but it proves more serious and restrained, with graphite minerality, bergamot and sage elements. It's complex and yet easily enjoyable.
Incredibly inviting aromas of boysenberry-blackberry pie, deep red raspberry, anise and tobacco greet the nose. This wine is soft on the palate, with cherry and berry fruit that give way to layer upon layer of black sage, licorice, espresso, mocha dust and dark chocolate chips.
Incredibly pure and pristine on the nose, notes of citrus cream, sea spray and white flowers hover over a base of white peach in this northern Michigan Chardonnay. With two years in French oak (25% new) and extended lees aging, the palate is round and sultry, boasting lightly brûléed lemon and zesty mineral notes that build to toasted hazelnut. A preserved-lemon finish lingers and leaves the palate wanting more. In time, the acidity will soften and this wine will truly sing. Drink now–2018.
Incredibly pure notes of freshly cut Cox's Orange Pippin assail the nose. The palate has the same purity and a linear, taut, rich but toned body that is yet to reveal all of its secrets. The purity and luminoisty of the fruit is astonishing. We have not seen the best of this yet. For now the purest apple fruit delights. This is deliciously concentrated and very youthful. Drink 2016–2030.
Incredibly rich and delicious aromas of vanilla, scotch, blackberry jam, strawberry preserves and cola get a dash of added intrigue from the green hint of pasilla chile. The palate shows dark chocolate and blueberry-boysenberry juice, proving very rich but not overly dense in mouthfeel.
Incredibly rich and sweet with honey, apricot and orange flavors, this intense dessert wine is balanced with citrusy acidity. It's super-delicious, long and gooey sweet on the finish.
Incredibly rich blackberry-jam aromas meet with licorice, smoked beef and black rocks on the continually evolving and dynamic nose of this bottling from Paso Robles' west side. It's rich, juicy and expertly structured on the palate, where blackberry fruit meets with pencil-lead minerality and light espresso flavors. The tannic grip is solid and the acidity is strong, ensuring long ageability.
Incredibly rich, with ripe cherry, plum, spice and herb notes at the fore. It's all framed in luscious, broad tannins that are firm but velvety. Long on the finish.
Incredibly ripe and dried black cherry, strawberry, clove and smoke aromas give this bottling an almost port-like nose. The palate is similar, with prune and raisin touches, with cooked red fruit and baking spice.
Incredibly ripe and sweet apricots, candied orange peel, a touch of fresh spearmint and fresh lemon zest all abound on the nose, and are just the first expressions. Balm-like sweetness and clouds of more apricot and peach play on the palate, but electric acidity runs straight through and lends this rich and unctuous TBA the thrilling freshness and streamlined zestiness of candied citrus peel, finishing with long, lip-smacking deliciousness. Unlike treacly sweet TBAs, this has exquisite freshness and is very enlivening, with real citrus lift. Drink from 2016.
Incredibly suave dark strawberry and cherry aromas meld with chocolate and dusty earth notes on the nose of this bottling from one of the appellation's largest vineyards. The palate is more tightly wound, offering dried thyme, bay leaf and peppercorn instead of opulent fruit.
Incredibly sweet, with caramelized brown sugar flavors of blackberries and chocolate, this dessert wine tastes a bit like an easy Port. It's made with traditional Port varieties, with California additions of Petite Sirah and Cabernet Sauvignon. Turns quick and simple on the finish, so drink now.
Incredibly syrupy aromas of concentrated blueberry, blackberry, dried black cherry and kirsch show on the nose of this dense and dark bottling. It is a hearty sipper, with lots of espresso bean and cappuccino flavors, more dried cherry and blueberry, and some soy. The cooked flavors are a little overpowering but also luscious.
Incrocio Manzoni 6.0.13 is a grape variety created by Italian professor Luigi Manzoni in the 1930s and represents a cross between Pinot Bianco and Riesling. This expression shows light, fragrant touches of white flower and stone fruit with medium density on the finish.
Incrocio Manzoni results from a crossing between Riesling and Pinot blanc grapes. Delicate aromas recall white flowers and stone fruit. The elegant palate offers yellow apple, apricot and a hint of pineapple alongside bright acidity.
Indeed as black as night, this 100% varietal wine has a confectionary quality to it, the tannins sweetened and juicy, but most definitely pronounced. Full bodied and yes, concentrated, the fruit is all about blackberry jam and crusty pie.
Indisputably Riesling, with its strong aroma of petrol. In the mouth, that oily taste persists, alongside apples, white peaches and honeysuckle, brightened with crisp acidity. It's a honey-sweet wine, which puts it into the dessert category.
Indulgently rich on the nose and palate, this intensely concentrated blend of Cab and Syrah is full of ripe black fruit that melts into a coffee and chocolate-inflected midpalate. It's not a dainty wine at 13.7% abv, but velvety tannins, brisk acidity and an earthy forest floor note on the finish adds balance and complexity.
Inebriating aromas of hearty tobacco, black earth, cassis and prune kick off another barrel-aged monster from Dave Corey. The cherry syrup and plum liqueur flavors remain bright with strong acidity as well as sturdy tannic structure, meaning this one will last until 2020 at least.
Inevitably, coming from a Grand Cru vineyard, this wine is still very young. It has the beginnings of ripe black plum fruits that will develop well. For the moment, the tannins and structure show most strongly. Give this concentrated wine until 2019.
Inexpensive, this Zin is quite ripe and quite oaky, a big mouthful of wine ready to enjoy now.
Influenced by the herbal, savory side of Marlborough Pinot Noir, with touches of mushrooms and parsnips alongside attractive wisps of cherry fruit. Fades quickly on the finish; drink now.
Informal and bright, this cheerful Prosecco offers subtle aromas of white flower and citrus with broader background notes of pear and dried hay. The bubbly wine shows easy, but sharp and refreshing perlage.
Informal and light, this fresh wine made from the Verdeca grape opens with easy aromas of citrus, honey and peach. It shows a bitter almond flavor in the mouth.
Informal and simple, it offers bright red cherry-berry fruit, sweet cake spices and hints of alpine herbs. The silky smooth tannins and fresh acidity make this already extremely accessible so enjoy now–2020.
Initally it smells rubbery and nutty, with a baked, earthy personality. With airing, it opens somewhat but remains leathery and cheesy. This feels fairly full, with baked, toasty flavors of herb, berry and plum. It is moderately long on the finish.
Initial aromas are oaky and a touch raw, but soon they settle on raspberry and plum. This is a chunky, fruit-forward Mencia with dark berry, raspberry, spice, resiny oak and salty flavors. A full, lively finish is muscular but also fresh and bright. It had only eight months in oak; drink now through 2015.
Initial aromas are scratchy and piercing, but with airing this blend of Syrah, Garnacha and Cabernet Sauvignon offers intriguing notes of vanilla, tobacco and charcoal. In the mouth, this is undeniably thick and tannic. Flavors are saturated and suggest blackberry and cassis. The finish leans toward syrupy but maintains acidity for balance. Drink through 2018.
Initial aromas are squarely in the bell pepper/jalapeño mode, and later moss and earth enter the picture. The palate is basic, a bit acidic, and saucy, with herbal red-fruit flavors and a finish of tomato and basil. Struggles a little, but solid in a “country” sort of way. The blend is Tempranillo, Garnacha, Merlot and Cabernet Sauvignon.
Initial aromas are suggestive of turpentine and alcohol, but with time things improve. This is chunky and low on pulse; flavors of tomato, green herbs and red fruits are marginal, while the finish carries some burn and heat.
Initial aromas are volatile yet attractive in dried autumn leaves, cola, baking spices and red currants, while the palate slaps you in the face with vice-like tannins and tart, mouth-puckering acidity. A bitter oak finish, without the fruit or structure doesn't hold it all together.
Initial aromas include prune, chocolate and toasted oak. Oak takes center stage on the palate along with wood-driven sensations of vanilla and chocolate. There's not enough fruit to support the oak or the bracing tannins.
Initial aromas of aged cheese, gym shoes and overall funk are more complicated than easy. This is lacks a center point on the palate, while flavors of briny stone fruits are drawn, buttery and oxidized. A briny apricot note rises up on the finish.
Initial aromas of animal fur and cheesy oak give way to balsamic berry fruit scents. While this is mature on the palate, it's balanced and displaying vital acidic kick. Earthy plum and berry flavors finish with modest oak, spice and cocoa notes. This is ready to drink but not at the end of its road.
Initial aromas of canned peas and green fruits are classic Leyda. This Sauvignon Gris is intense on the palate, with a sense of green grape skins to the mouthfeel. Potent, racy flavors are herbaceous, while bell pepper is a key flavor on the finish.
Initial aromas of chlorine and raw plum settle and become more fruity and attractive with airing. This shows a forward fresh sassy palate with clipped rugged tannins. Ample oak and salty berry flavors veer towards clove and cinnamon prior to a scraping tough finish.
Initial aromas of clove and cinnamon suggest a lot of barrel action, but give it a few minutes and the wine settles on ripe black fruit, dark spice notes and richness. It's big-boned but not overly tannic, and it exhibits Shiraz's bacon and espresso character in a good way.
Initial aromas of corn chips and banana mix in toast and vanilla. The palate is more direct and fruity, with baked apple and lemony flavors sharing time with sweet, resiny oak. Vanilla and later bitterness carry the finish. A wine that shows better in the mouth than on the nose.
Initial aromas of damp earth and coffee grounds are a bit misleading because this tastes almost entirely of ripe, slightly baked black fruits. This is a massive Cabernet-based wine with severely scratchy tannins. On the finish, rugged leftover tannins are like gravel, while this is saturated in a familiar Priorat way. Drink from 2019–2027.
Initial aromas of desert herbs and blackberries lose steam with airing. A flush palate delivers candied cherry and chocolate flavors that carry over to the solid finish.
Initial aromas of earth and smoke blow off with aeration to reveal intense yellow peach scents swathed with honeysuckle and fresh green herbs. The palate is rich in penetrating stone fruit flavor, but dry in style, with a broad, mineral-laden texture and a prickle of astringency on the finish.
Initial aromas of gasoline give way to briny scents of sauerkraut and cider. This is juicy on the palate, with a medium-intense bubble bead. Briny citrus, green-apple and green-herb flavors finish with length and notes of pickle brine, dust and white pepper.
Initial aromas of horsey red-berry fruits are jammy as well as grassy. This feels blocky and static on the palate, while plum and berry flavors are more generic than specific. A finish with licorice, pepper and spice flavors is bold, with firm tannic grip.
Initial aromas of jammy black fruits and cardamom yield to cheesy oak as this airs out. A plump wide palate is blocky, while gamy notes of animal hide, cassis, plum and oak form the flavor profile. A lingering exotic taste of blueberry centers a mild finish.
Initial aromas of lactic oak and sawdust show on the nose, although with time this wine shows more appealing scents of smoky spice and black fruits. Woody and round in feel, this soft Carmenère offers char, hickory and blackberry flavors in front of a plump finish. Drink now.
Initial aromas of latex and iodine give way to herbal cassis, blackberry and olive scents. This is full, chunky, broad and balanced in the mouth, with woodsy flavors of olive, herbal berry and hard spices. Roasted berry and licorice flavors ride prominently on the finish. Drink through 2019.
Initial aromas of lychee and jasmine are varietally correct but this struggles to stay fresh and instead turns oily on the nose. A mid-level palate holds nectarine, lychee and oily flavors that turn bitter on the finish.
Initial aromas of marshmallow and cherry candy give way to toasty, mineral berry scents, while the palate is alert, maybe a bit acidic, with cherry, raspberry and herbal flavors. Tight and peppery on the finish, with a juicy crispness and a slight taste of burnt toast. Imported by Ecovalley Quality Wine Group and National Refrescos Import Company, LLC.
Initial aromas of minerally berry fruits and plum turn toward earth and compost when given ample air. This feels steady but limited, with flat tannins. Herbal flavors of leafy berry stir interest before finishing with notes of leather and herbs.
Initial aromas of savory spice and earth subside, revealing luscious apricot, peach and yellow-cherry flavors on this delicate Riesling. Semi-sweet in style, it's nuanced with shades of dusty minerals and a pretty floral spray that lingers on the finish.
Initial aromas of smoke and earth dissipate to reveal scents of rich, honeyed peaches and spice. The palate is bright and sweet with ripe, juicy stonefruit and preserved quince, accented by hints of fresh herbs and ramps. An unusual harmony of sweet and savory, it finishes long and complex.
Initial aromas of stalky, saucy plum and berry fruits become more acceptably rustic with airing. The palate is wiry and scratchy but full in size. Short berry flavors are leathery and horsey, with a pinch of mustard character. The finish is similar, with a molasses note and heat.
Initial aromas of vanilla and cream turn a bit sour upon deeper inspection. The citrusy palate is tart and sharp, and by no means is this a soft wine. Just the opposite: It's rather short and zingy. Best Buy.
Initial aromas of vanilla wafer give way to pear scents and minerality. This wine has creamy weight but acidic cut and pulse along with melon, vanilla and lightly oaked flavors. Honey, vanilla and a touch of pithy bitterness compete with melony notes on the finish.
Initial aromas of vanilla, cherry, and espresso yield to fresh black earth on the palate. It's medium-bodied and crisp, with the a good spread of well-tamed tannins. Medium, one-dimensional finish. Drink now.
Initial aromas of wet cement, black cherry and cassis grow more rubbery, reduced and animal-driven the longer this Syrah sits around. Bright, fresh and fiercely tannic, this deals dark-berry flavors, peppery spice and raw oak on top of dry, herbal notes. Oaky but not overly charred or pushy on the finish.
Initial brambly berry aromas are partnered with hints of smoky bacon and caramel sauce. The flavors are solid and ripe but not overdone, with attractive notes of blackberry and wild cherry. The medium tannins and ample acidity lend good balance and texture to the wine, while a pleasant astringency lingers on the finish.
Initial bready aromas settle on sweet apple. In the mouth, this has a confected feel balanced by acidity. Flavors run short and candied, with accents of peach and lychee, while a melony, sugary tasting finish is saved by lasting acidity.
Initial briny citrus aromas give way to white grapefruit scents. Like the nose, this feels bracing and citric. Tangy flavors of lime and tangerine finish short but with tingling acidity.
Initial charred aromas turn to licorice and black fruit on the nose. A rigid structure of fierce tannins provide strength to toasty, spicy berry flavors on the palate. Vanilla, herb and mocha tones combine with textural dryness on the finish. Drink though 2025.
Initial charred aromas yield to aggressive cherry and maple scents. This is a wide, fully tannic load of a Malbec with toasty flavors of burnt wheat bread and maple to go with blackberry and cassis. Toast remains on the finish, which also tastes of licorice. Drink through 2023.
Initial cherry and violet aromas take on more herbal, green and grassy scents as the bouquet expands. In the mouth, this hits hard, while baked, spicy flavors of herbal plum and berry finish leafy and stewed, with carob and toast. As a whole, this is typical of Salta Malbec.
Initial fiery aromas give way to notes of creamy oak, raspberry, plum and chewing gum. The mouthfeel on this blend of Cabernet, Carmenère, Syrah and Malbec is thick and syrupy, and the flavors suggest lemon peel, jammy berry and oak resin. Modest comlexity on the finish comes with a candied fruit flavor.
Initial floral and berry aromas turn toward tar and burnt meat upon airing. Flavors of herbal berry, olive and pepper are welcoming to a palate driven by hard tannins. Lively acidity keeps things cranking along.
Initial gaseous, rubbery aromas subside with time in the glass. This remains minty and herbal on the nose, while olive, eucalyptus and red-fruit flavors carry the palate to a firm, solid-feeling, minty and lightly green finish.
Initial grassy aromas of hay and wheat usher in scents of peach, melon and saline water. This is a bit pulpy on the palate, but with cutting acidity. Melon, apple cider and nectarine flavors finish with friendly but nondescript white-fruit flavors.
Initial hickory and clove aromas give way to cool earth scents. This flush, tannic RDD is edgy and abrasive in feel, with baked plum and spicy berry flavors. On the finish, this tastes saucy and earthy, with mild astringency stemming from hard tannins.
Initial hints of dust and dried earth on the nose dissipate with aeration to reveal prettier notes of fresh grapefruit and lemon. The dry, full-bodied palate is brisk with citrus flavors that linger on the finish.
Initial impressions are smoky and savory, but the nose opens to reveal aromas of freshly pressed apple, lemon and crushed minerals. The palate is ripe with sunny tangerine and yellow peach flavors, but moderated with piercingly tart lemon-lime acidity. Finishes moderately long on a sumptuous honey-tangerine note.
Initial medicinal notes of cherry cough syrup partner with scents of cherry Jolly Rancher and red rope licorice. The smooth, slick palate feels overdone, offering more of those sweet red-fruit flavors, but it finishes fast.
Initial medicinal, plastic aromas give way to rubber, carob and herbal berry scents. The palate is round and easygoing, with blueberry, blackberry and herbal flavors. An oak-based finish with chocolate, normal acidity and good but modest dark-fruit flavors closes this out.
Initial molasses, raisin and maple aromas indicate heavy ripeness, but in the mouth this is refined and lifted, with fine acidity that pumps everything up a notch. Flavors of plum, herbs, spice and vanilla end with tobacco, lasting acidity and complexity. Drink this classic Rioja now through 2018.
Initial murky aromas clear up while remaining a bit gritty and stalky. This crianza has a raw, choppy feel. Gritty, earthy flavors of leathery plum and berry fruits finish peppery and spicy. Drink through 2022.
Initial new wood flavors show the youth of this complex wine. Then it fills out in the mouth with an explosive blackberry flavor and dense fruit tannins. With its power and flavor intensity, it has firm potential to age over at least five years.
Initial notes of dust and earth blow off to reveal a luscious, sunny spectrum of yellow peaches and nectarines. It's a curious, enticing wine, honeyed and ripe, yet delicate and dancing in mouthfeel. Hints of fennel and spice add complexity to a long, lingering finish.
Initial notes of savory apple become increasingly nuanced with aeration, exposing layers of blossom, pine and stone fruit. Dry on the palate with penetrating lime flavors, it's refreshingly zippy to the finish.
Initial notes of yeasty citrus are lifted by pear and white blossom on the nose. The citrus-driven palate brings additional blossomy tones alongside Gala apple, with a slight undercurrent of bitter grapefruit pith. Light, fresh and clean, this sparkling Grüner is an attractive option as an apéritif.
Initial oak-based scents of plastic and rubber give way to minerality and stony aromas of cassis and plum. In the mouth, this youngster is wide, jammy, fleshy and chewy. Flavors of earthy, loamy black fruits and licorice pick up herb, spice and anise flavors on a forward-leaning finish. Drink from 2015–2020.
Initial oaky aromas of dried cheese, coffee grinds, lemon peel and vanilla welcome in plum and other red-berry scents. This rings loudly across the palate, with punchy acidity attributable to the Graciano in this Tempranillo-led blend. Flavors of tomato, raspberry, dried Manchego cheese and vanilla finish savory, long and fresh, with elegance. Drink 2017–2026.
Initial plum and berry aromas fall off with airing and reveal notes of chemical and chewing gum dust. On the palate, this blend of 60% Malbec and 40% Tannat is chewy, sticky and flat. Modest but sweet berry flavors veer toward molasses prior to finishing without much acidity or verve.
Initial pronounced smoke and struck match aromas blow off with aeration, revealing fresher green apple and lime notes. As it opens, lip-smacking hits of honey and sweet tangerine come to the fore. Drink now through 2020.
Initial rubbery, latex aromas give way to raisin, wet clay, alfalfa and horse hide. The palate has a nice, healthy feel and flavors of berry, green herbs and red-fruit zest. Shows good grab and mouthfeel on the back palate, with a touch of tomato leaf and herbal essence. More traditional in style than many highly extracted Argentine Malbecs.
Initial rubbery, the oaky and smoky aromas give way to blueberry and plum scents. Hard tannins are cut by juicy acidity, while this tastes of blackberry, dark plum and bacon. Persistent hard-driving tannins are abrasive on the finish, which holds onto racy acidity and core berry fruit flavors.
Initial scents of cedar, wood-grilled apple, popcorn and orange creamsicle are intensely decadent, promising a lush and textural wine. Those notes carry through to the opulent palate, with supporting accents of orange zest, toasted brioche and hazelnut that unfold on the medium-length finish. Drink now–2016.
Initial stalky aromas are low on freshness and vitality, and with time, this blend of Macabeo and Chardonnay smells more artificial and soapy. Round on the palate, it tastes fairly bitter and pithy, with a modest white-fruit character that makes a soft impression.
Initial sweetness, followed by attractive soft fruit, this is a rich, balanced wine, golden in color. In addition to the richness, there is good fresh acidity, a layer of old wood that adds complexity. Very stylish.
Initial tar and asphalt aromas yield to grapy berry and earth notes. It feels hard but not real deep, with a short wild-berry flavor that leads to a reasonably good but superficial finish. Juicy and fresh.
Initial tight acidity in this crisp wine gives way to smooth rich black fruits. This already has a fine balance with its ripe juiciness and delicious red-berry flavors. It is going to develop into a very fine wine. Drink from 2024.
Initial traces of smoky sulfur need to blow off and once they do this Brunello freely exhibits tones of blackberry, prunes and smoked bacon. The wine is a tad gritty and astringent in the mouth, so give it five more years of aging to soften those tannins.
Initial volatile notes blow off to reveal ripe red cherry, sweet sawdust, vanilla and cola notes. With 32 months in French oak, toasty flavors pervade on the light-bodied palate, while underneath all that, luscious cherry transitions to spicy raspberry.
Initial wafts of cannabis-like herbs quickly emerge into lime pith, limestone, struck match and oyster shells, with white flowers and yeastiness showing as well. There's a vivid tension between tart apple flesh and citrus pith on the palate, with lemon curd and pineapple elements arriving over time. Sit on this until 2017 so the acid can mellow, then drink through 2027.
Initial waves of charred oak and smoke impose against a delicate backdrop of black cherry and bramble, but fruity and herbaceous green flavors come through nicely on the midpalate, layered with hints of earthy mushrooms and dusty minerals.
Initial weedy, herbaceous aromas give way to more waxy stone-fruit scents. In the mouth, this is razor sharp and sky high in acidity. Pithy, sharp flavors of green apple, lemon and underripe peach finish tangy, much like white pineapple.
Initial whiffs of nuts and bruised apple blow away, revealing radiant aromas of marmalade and honey on this unctuous yet delicate wine. A shock of lemony acidity jolts the palate, but recovery comes quickly with plush peach and tangerine sweetness. The finish is silky smooth and endless.
Initial whiffs of smoke and green leaves blow off to reveal intense flower and white-pepper notes. Densely concentrated with blackberry and boysenberry flavors, this Long Island Blaufränkisch (with 25% Dornfelder) is taut and crisp with acidity and crushed-stone minerality. A fresh herb note and a hint of bay leaf lend a savory tone to the finish. Delicious.
Initial whiffs of smoke and spring ramps blow off with significant aeration, revealing fresh tart notes of raspberry and cherry. Dry and medium bodied in style, it's a refreshingly brisk Pinot Noir rosé that rewards those with patience.
Initial whiffs of smoke and struck flint fade into pretty pineapple and blossom on the nose of this full-bodied, dry Riesling. Mango and tangerine flavors are riper and heftier on the palate than in many of the Mosel's 2015 Grosses Gewächs wines, neatly balanced by racy acidity and a backbone of cool steel. It's delicious already, but likely to evolve well through the 2020s at least.
Initial whiffs of spring ramps and dried herbs turn brighter and fresher with aeration on this light-bodied dry Riesling. Tasted quite young, it's a bit wild still with sharp, slightly jagged acidity juxtaposing bursts of pristine lemon and lime. Its tautness and savory complexities are attractive though, and likely to meld with maturity.
Initial woody aromas evolve in the glass to show perfume, raisiny ripeness and spice notes. In the mouth, this delivers a crunchy, tannic feel and vibrant acidity. Plum, raspberry, baking spice and earthy flavors end with oaky vanilla notes offset by baked berry, cassis and rooty flavors. Drink through 2020.
Initial, swirly clouds of woodsmoke turn into full-fledged oakiness on this rounded, almost buttery Weissburgunder. This definitely goes down the Burgundian route and will also age well. A big wine that can impress in the right circumstances. The seam of fresh acidity keeps everything in check. Drink up to 2018.
Initially a bit closed, this opens with aromas of leather, leafy underbrush, tilled soil, wild berry and a whiff of cellar floor. The palate is still primary, displaying red cherry, sage and menthol alongside tightly knit tannins. Drink after 2018.
Initially a bit funky, this wine opened up to offer pretty cassis and fresh blackberry fruit couched in a bed of medium acid and soft tannins. Mushroom and plum tones on the finish hang around for just a bit. Drink up.
Initially a bit shy, this slowly opens in the glass to reveal aromas of ripe berry, leather, baking spice and a hint of scorched earth. The palate offers suggestions of raspberry compote, dried black cherry, vanilla and licorice alongside tightly wound tannins. A marked espresso note closes the finish. Drink after 2019.
Initially a little rustic, the wine does open out. It is smoky, fruity with the acidity of the vintage.
Initially a rather subdued Frog; as if it has been tamed down. Then, suddenly, There's a plush core of blackberry fruit, and the classic Cayuse funkiness is there, drenched in liquid rocks and cured meat and drying tannins. It's all in proportion and a fine reflection of the steely vintage. As it opens gracefully you discover that it is a stunningly refined Frog, quite possibly the best ever; powerful and distinctive, but also elegant, feminine.
Initially a tightly textured, apple and pear skin flavored wine. As it opens up, it shows creamy, fresh fruit, with pear and white currant freshness, finished with green walnuts and a burst of acidity.
Initially a very soft wine, it slowly shows its ripe fruits, intense texture and blend of buttery toast and acidity. Yellow fruits dominate, bursting through the acidity to give a ripe, opulent finish. Age for 3–4 years.
Initially all lightness and crisp fruit, this wine slowly builds in richness as its botrytis and intense honey flavors develop. It shows huge potential: concentrated and opulent yet always balanced with acidity. Drink from 2024.
Initially austere in the mouth, this is a serious and complex wine. It has firm tannins, layers of blackberry fruits and acidity along with a strong feeling of wood aging. Powerful and with good depth, it's a wine that needs age. Drink from 2017.
Initially austere, this is a strongly tannic wine with a firm structure and lean fruits. It is still young and the tannins should soften. Drink from 2020.
Initially austere, this wine is driven by notes of bitter chocolate and lean fruit. The fruit weight promises some attractive aging, but for the present, it is firm, dry and solidly tannic.
Initially austere, with strong mineral character, this opens up to give bramble fruits, dense tannins and firm structure. The fruit does show some juicy freshness, but the tannins are the key here to a wine that needs 3–4 years aging.
Initially closed, a few swirls of the glass releases subtle scents suggesting Spanish Broom, linden blossom, flint and a whisper of orange zest. While the palate is less expressive than the nose, it still offers yellow apple, citrus and mineral alongside crisp acidity. It's still very immature and needs additional time to age.
Initially closed, it slowly unfolds in the glass to reveal black cherry, espresso, plum, herbs, licorice, mocha and cake spices. Fine but brooding tannins still need time to unwind. Drink 2020–2040.
Initially closed, this elegant vibrant red slowly reveals alluring aromas of mature black-skinned fruit, French oak, violet and a whiff of new leather. The full-bodied polished palate delivers ripe black cherry, chopped mint, star anise and pipe tobacco alongside a backbone of fresh acidity and velvety tannins. It's still young and will be even better after a few more years in the cellar. Drink 2020–2033.
Initially closed, this eventually offers alluring aromas of toasted hazelnut, exotic spice, steeped plum and nutmeg. The chewy palate offers juicy Marasca cherry, baking spice, vanilla and a hint of coffee alongside velvety tannins that lend polished support and a smooth mouthfeel. Drink through 2023.
Initially closed, this eventually reveals subdued aromas of scorched earth, leather, overripe berry, a hint of sage and a whiff of cured meat. The bracing palate offers raisin, licorice and a note of dried black cherry while raspy tannins leave and astringent finish.
Initially closed, this opens up beautifully in the glass and is smooth, soft and approachable.  Floral elderberry and ripe blackberry aromas follow through to the juicy, succulent midpalate. A lovely, linear acidity guarantees freshness and lively balance. This is not without structure despite its inviting softness.
Initially closed, this opens up slowly into a very bundled, concentrated yet fluid stream of citrus flesh and zest. There are overtones of kitchen herbs like chervil but lemony freshness trumps. There is a lightness of touch, a wonderful, lithe elegance and a lasting finish.
Initially closed, this releases subdued aromas suggesting toasted nut, menthol, wild berry and blue flower after a hearty swirl. The palate is equally shy, offering red cherry and white pepper hints, with racy acidity and taut tannins that lend a firm finish. Give it a few more years to unwind, and drink after 2020.
Initially closed, this wine just hints at its richness and perfumed character. As it opens it shows still-young tannins and intense black plums and blueberries that will develop as the wine ages. It is likely to mature well over the medium to long term, and will not be ready to drink before 2022.
Initially closed, this wine soon reveals a crisp, zesty texture and flavors of citrus and green apple. With its minerally character, Mâcon-Fuissé is a sort of poor man's Pouilly-Fuissé, although it often shows more softness.
Initially demure notes of pressed apple and pear are amplified on the palate of this deeply fruity Gewürztraminer. Medium sweet in style, it's unctuously citrusy, but marked by exotic hints of tea leaf and potpourri. A lingering, slightly sugary note marks the finish. Drink now through 2020.
Initially dense and brooding, this wine reveals lightly etched layers of cherry and strawberry on the palate. Just the right accent of earthy dirt and stone round out the finish.
Initially densely tannic, this wine quickly reveals a more velvet character that is enhanced by the blackberry fruits. Over half the production at Palmer in 2012 was of this second wine, which is already finely integrated and developing well. Drink from 2020.
Initially dominated by tannins, this wine is now evolving to show a softer, easier side. With sweet fruit and a delicious, refreshing juicy black currant acidity, the tannins are now the base of an approachable wine, offering considerable pleasure.
Initially dry and tannic, the wine shows dark fruits with blueberry flavors, smoke and spice. It is rich and dense, already with the fruit right up front. Drink now or better age.
Initially dusty mineral tones blow off to reveal an aromatic bouquet full of fresh lilacs and cassis. Tart blackberry and cherry flavors on the palate are bristling and spry, accented by touch of sage and delicate tannins on the finish.
Initially earthy aromas give way to red fruits. The wine follows the same pattern, the barnyard flavors opening out with the ripe red plum and strawberry fruits. There is a delicious richness here, balanced with acidity and firm tannins.
Initially earthy in character, this is a powerful blend of Touriga Nacional with Bordeaux grapes. It is still young, but is showing a great intensity and concentration. It has weight and a firm core of very dry tannins interwoven with black, juicy fruits. It should develop into a complex, rich wine. Drink from 2017.
Initially earthy, this needs a few minutes to blossom into an elegant, structured wine, with black cherry flavors, firm dry tannins and a smooth finish.
Initially faint whiffs of saffron, tangerine and blossom catapult with intensity on the palate of this auslese. It's finely framed, but flavors of preserved peach, mango and honey are dense and concentrated, and cut with a long, linear streak of lime. Gorgeous now, but sure to intensify for decades to come.
Initially firmly tannic, this opens to reveal fine blackberry fruit and fresh acidity. It's a generous wine, the wood aging giving tannins and spice while the delicious fruit offers a rounder, smoother side. Drink from 2020.
Initially fresh and herbaceous, then exotic with a tropical-fruit note, this wine boasts both a steely edge and a ripe center. It's young and could age, but at the moment it is fruitily delicious.
Initially fresh, with a creamy, white-fruit texture, this has acidity, but it finishes fat and rather hot, with pepper.
Initially fruity, this attractive, pink-colored rosé subsequently shows a definite texture. There is a bite of lemon juice and a sharp, edgy acidity that give the wine an mouthwatering freshness. Age this for a few months.
Initially gentle and sunny, this wine develops a briary blackberry character as it opens up. It has a dry and tannic core that lends firm structure and suggests potential for aging. Drink from 2014.
Initially hard, rooty aromas of leather and horsehide transition to cassis, raspberry and plum if given time. The palate on this is a bit rough and tannic, but there's also solid berry fruit and a moderately baked finish with a rubbery feel to give it character.
Initially herbal, it then rounds out in the mouth, with white- and green-fruit flavors combined with a soft texture. Ready to drink now.
Initially intense in caramel and salty toffee, this wine offers a vibrant strip of acidity that provides backbone and levity to the body and oak. Floral and fruity in yuzu, it presents itself in a big style, but ultimately finishes with balance.
Initially it's rugged, but airing reveals black-cherry aromas and dry spice. The palate is crisp and a little sheer by itself, but the call here is that with food it'll be a winner. Flavors of red fruits are dry and collected, while the finish blends in coffee, spice and a touch of herbal Navarran panache.
Initially it gives off murky, soupy aromas. But with airing it rounds into form, displaying prune and oak scents in front of a round, soft, stewy palate of chunky berry flavors. Gets better with time before finishing with toast, herbal notes and tobacco. Offers more highs than lows.
Initially it seems very dry, but there is freshness as well. The wine has a sweet, jelly core, with soft tannins, well balanced. Raisins and black figs dominate, with the aftertaste bringing a firming of tannins and structure. Powerful and impressive.
Initially just juicy black currants, it shows a more structured side very slowly. The result is a fruity wine, ready to drink soon.
Initially lean, but that's partly due to its youth. There is also fine, juicy fruit, pierced through with acidity, but offering tense tannins and some dark plum aftertaste.
Initially mineral and austere, but after a moment, the richer sweet berry fruits come through. The wine has spice from new wood as well as a solid core of dry tannins. The aftertaste reveals the dense texture, and the aging potential.
Initially plush, rounded sweet yellow apple and lemon drop flavors get a kick of acidity on the midpalate of this bright, fruity wine. Fresh and precisely framed, its finish is piercing and linear. Drink now through 2019.
Initially quite closed, the palate eventually reveals sensations of mature black fruit, roasted coffee bean, vanilla and espresso. It lacks fruit richness and is overwhelmed by astringent wood tannins.
Initially quite light aromatically, this wine opens with notes of cherry candy and raspberry that reveal themselves over time. The cherry and cranberry flavors are medium bodied, showing good length. It's a pretty, very understated wine.
Initially quite muted, this wine slowly develops impressive richness and spice. It's not sweet, more medium dry, with the spice forming a core of dryness that contrasts with the honeyed texture. It can develop more, so wait to drink until 2016.
Initially rather shy, this eventually reveals delicate scents of fragrant yellow flower, orchard fruit and a whiff of citrus. The linear palate is a bit austere, offering yellow apple skin, lime and a mineral note alongside firm acidity.
Initially reserved, this ethereal red took some time to open but it was worth the wait, revealing enticing scents of violet, wild berry, rosemary and Mediterranean brush. The palate is all about extreme elegance, offering wild cherry, crushed strawberry, grilled herb and star anise alongside firm, refined tannins. Best 2018–2023.
Initially restrained, the nose unfolds slowly in shades of ripe apple, dried apricot and honey. The honeyed notes become more effusive with air, edging towards honeycomb and butter shortbread. Despite this richness which also illuminates the palate, the body of this vintage crémant—which was on its lees in magnum for more than a decade—remains slender, chalky and totally pure. This 100% varietal wine is made from the oldest Chardonnay vines in Alsace, planted in 1968. Purity of fruit speaks as much as soil and place—united by the long flavor fusion and development of lees ageing.
Initially restrained, this opens into whirls of lemon, lime and pink grapefruit peel with an almost fizzy zestiness. Refreshment travels along the palate in total precision and linearity, with a rush of citrusy excitement.
Initially reticent, with just a hint of ground white pepper that also persists on the palate, this elegant and sleek red convinces with concentration of forest berries rather than with power. Its fine-tuned acidity makes it perfect for the table, while the soft tannins mean that it does not necessarily need fatty meat. Its peppery finish is delicious.
Initially ripe and creamy, the wine tightens up with herbaceous, lemongrass flavors, only hinting at the richness. It needs another six months in bottle before drinking.
Initially rough around the edges, this wine opens up to give warm red berry fruits, firm tannins and a solid structure. Underlying tannins give a dry core. A more juicy, fresh aftertaste means this wine needs some aging. Drink from 2017.
Initially round, this develops a strong minerality, with a texture that is firm and dominating ripe fruit. There is definite austerity here. The wine is at present firm and tough, and needs several years to open up.
Initially rustic, this is likely to develop into a dry, firmly tannic wine. The acidity and red berry notes come together in balance, but it does need serious aging to develop fully. Drink from 2018.
Initially savory tones of bramble and dried herb dissipate to reveal delicate floral and raspberry aromas on this refreshing Pinot Noir rosé. Dry in style with crisp, cutting acidity, it's a versatile and thirst quenching summer quaffer.
Initially showing considerable wood flavors, this wine hints at its rich fruit through its weight and concentration. Spice, toast and beautifully ripe yellow fruits are slowly coming together and will harmonize with time to showcase a rich, opulent and impressive selection. Drink from 2022.
Initially shy and brooding, it eventually reveals a potpourri of aromas, including forest floor, graphite, wild berry, mint, rose and a balsamic note. The palate delivers layers of ripe red cherry, black raspberry, tobacco, ground pepper, menthol and cinnamon alongside youthfully assertive but ripe tannins. Drink 2019–2031.
Initially shy on the nose, this eventually opens up in the glass to reveal dried yellow fruit, toast, chamomile flower and a whiff of sage. The palate offers toasted oak, walnut and a buttery note, but it lacks fruit richness.
Initially shy, after a little time in the glass this offers up aromas of red berry, fragrant blue flower, menthol, leather, herb and baking spice. The concentrated palate doles out wild cherry, mocha, raspberry, pipe tobacco and a mineral note framed in velvety tannins and fresh acidity. Drink through 2022.
Initially shy, the nose eventually reveals subdued aromas of dark berry, sunbaked earth and blue flower. The medium-bodied palate offers mature black cherry, anise and a hint of crushed herb while rounded tannins provide the framework. Drink through 2019.
Initially shy, this eventually reveals aromas of citrus blossom, orchard fruit and grilled herb. The aromas carry over to the savory enjoyable palate along with citrusy notes.
Initially shy, this opens up with a few swirls of the glass to reveal underbrush, truffle, pressed rose and a balsamic note. The tense palate is lean and linear, offering tart red cherry, strawberry, clove and mineral while bright acidity and firm noble tannins provide balance. Drink 2017–2022.
Initially smooth and rounded, this wine opens to reveal a structured character. A note of tangy lemon zest cuts through the pear and quince flavors, which creates a balance between richness and tautness. Ready to drink in 1–2 years.
Initially soft, this wine then reveals a firmer structure, and a salty and mineral texture. There is an element of toastiness, rounding out the crisp apple and citrus fruit flavors. A cool, elegant wine.
Initially subdued aromas of bramble, lime and herb are contrasted by loads of bright, juicy fruit on the palate of this radiant spätlese. Sweet-tart apricot and quince flavors seem gilded by crushed slate and honey. It's a tantalizing, deeply penetrating sip that catapults through a piercing lemon-lime finish.
Initially subdued, the fresh-fruited ripeness of yellow Mirabelle plums and almost an aloe-vera-like scent lead the way, on the palate there is a streamlined but nonetheless nutty,almost smoky, rounded richness with a pleasing lick of freshness. Hazelnuts, wet pebbles and yeasty lees provide an additional dimension to this concentrated, sophisticated wine. This has mileage and will develop over the coming five years.
Initially tannic, this concentrated wine shows itself to be young, with its structure still waiting to open. A dry texture lies over the big berry flavors that will develop over the next year.
Initially the nose on this blend from the Toledo area offers dark cherry and hard spice aromas, but with airing things drop off to soupy and herbal. The palate feels wiry and choppy, with hard tannins and a mix of herb, tomato, plum and vanilla flavors. On the finish, it's lactic, with a lot of vanilla and jammy weight.
Initially there is too much burnt wood flavor in this wine. It's only slowly that the red fruits begin to show, leaving a fresh, if lightweight character before attractive final acidity.
Initially this Cab smells grassy and downright green, yet berry aromas rise up after time in the glass. An awkward, heavy palate is home to heavily oaked berry flavors that finish creamy and thick.
Initially this doesn't distinguish itself. The nose deals typical Chilean Chardonnay aromas of corn and stalks, along with warm-weather fruits. In the mouth, however, this is minerally and intense, with driving acidity pushing flavors of oak, cinnamon, toast and baked apple. On the finish, the fruit fades rather quickly while vanilla and resiny oak flavors settle in and take over.
Initially this is a touch jumpy and nervy smelling, but with airing it shows elegant blueberry, cassis and mineral notes that aren't just big and brawny. A flush, bold mouthfeel delivers on the promise of the bouquet, while ripe plum, blackberry, pepper, herb and saline flavors finish savory and dark, with chocolaty notes and ripped muscularity. Drink this staunch Malbec from 2017 through 2023.
Initially this is closed, but slowly some leesy notes appear. While some may look to Sauvignon Blanc for its usually overt aromatics, in this wine the creamy but streamlined midpalate texture is the real interest. For those who like their Sauvignons restrained and very food-friendly.
Initially this is minerally on the nose but not overly fruity, with notes of grass and green bean. The palate is fairly crisp despite being round and mouthfilling. Flavors of papaya, grapefruit and green banana finish with controlled pithy bitterness.
Initially this is round, ripe and floral, with a touch of honey, but then the acidity comes through with a touch of minerality. Screwcap.
Initially this is scratchy and spicy, with hints of sandalwood and crisp red fruits appearing later on. The palate is fresh and balanced, with rubbery tannins, zesty acids and subtle flavors of plum, berry and coffee. A dry, peppery finish is a proper wrap. Drink through 2017.
Initially this is simply clean as a whistle and smells almost like water, but give it time to breathe and out come minerally citrus and cactus-like aromas. In the mouth, this is stony and well structured; flavors of citrus and nopal are slightly briny and salty, while the finish has a cutting but fine feel.
Initially this Malbec-Cabernet rosé smells of pyrazines and nettle, similar to Sauvignon Blanc. In the mouth, it's citrusy and cutting, but with decent body. Flavors of grapefruit and orange pith finish slightly bitter.
Initially this Malbec-led blend is reduced, but with airing minerality and concentrated aromas of jammy berry fruits and latex win out. This is packed, ripe and stacked on the palate. Flavors of ripe black fruits, licorice, pepper and berry preserves finish spicy, peppery and with a note of chocolate. Drink through 2020.
Initially this Malbec smells pinched and of cheesy leather, although with airing the nose shifts to latex and heavy berry aromas. The mouthfeel is chewy and blocky, while flavors of earthy black fruits, herbs and dried spices finish roasted and briny.
Initially this may strike some tasters as an unusual expression, but give it a chance and it may well become a favorite. There's an interesting component of crushed flowers in aroma and flavor, along with nut oil, butterscotch, pineapple and apple butter. It's all supported by a mineral-driven vein.
Initially this needs a lot of air, so swirl the glass. A simple, fruit-driven, unadulterated Zweigelt, this offers fresh red cherry fruit and a light, slightly rustic body. It makes a lovely picnic wine or accompaniment to cold meats. Drink this honest wine while it's young and fresh.
Initially this oozes oak-based milk chocolate aromas, but swirling reveals funky notes of earth, compost and overall roughness. Earthy, leafy raspberry flavors take on a briny, bitter, peppery quality on the back palate and finish.
Initially this Rioja seems topped by gritty aromas of tire rubber and burnt leaves, but with airing it gets more earthy and presentable. Tight tannins and a firm structure are the greeting on the palate, while flavors of stewed berries, herbs and oak take things to a warm, lightly baked finish with balance and length. The more this wine breathes, the better it shows. Drink through 2020.
Initially this seems to be a delicious, mature wine, relatively dry but happily flavored with honey and spice. But there is a curious candy shop perfume that spoils the aftertaste.
Initially this smells baked, soupy and raisiny, although airing lightens things up a bit. A rich syrupy palate battles to support its own weight, while heavily oaked baked berry flavors finish chocolaty, meaty and with wayward oak. Drink through 2023.
Initially this smells burnt and gritty, with leafy aromas and a whiff of tar. The mouthfeel is grabby, while flavors of roasted berry, burnt leaves and leather finish rustic and hard.
Initially this smells chunky, gaseous and heavy, but with airing things turn toward minerality and red-berry scents. The palate is immediately pleasing and deep, with good structure and strong but tame tannins. Meaty red-and-black flavors are dense and delicious, while the finish is broad shouldered, with a stout feel and moderate complexity. Drink through 2018.
Initially this smells closed, charred, oaky and minty more than lush and fruity, but with airing things get reversed. The palate is rich, ripped and juicy, with excellent structure. Flavors of blackberry, cassis, spice and reedy tobacco finish dry, powerful and with a strong note of licorice. Drink through 2020.
Initially this smells earthy and rubbery, but with airing it shows roasted dark-berry aromas mixed with horsey leather. The palate is full, tannic and scratchy, with black-fruit flavors, pepper, toast and herbal notes. Toast and coffee flavors are found on a hard, tannic finish. Tasted twice with mixed results.
Initially this smells foxy, with jumpy untamed berry and plum notes racing across the nose. After the aromas come around, this is hard and choppy on the palate, while herbal black-plum and carob flavors finish more lushly than before, but still fairly tannic. Drink through 2023.
Initially this smells green and candied, with overripe and underripe aromas. The palate is chunky and bulky, while flavors of black fruits and green herbs finish grassy, with notes of oregano and tarragon. Overall this is heavy, extracted, sweet and sticky.
Initially this smells herbaceous and scratchy, with green leanings. The palate is hard-driving and edgy, with a powerful package of savory berry flavors and rubbery tannins. A strong, lusty finish seems right for a rugged wine like this.
Initially this smells horsey and a bit green, but with airing it improves. In the mouth, hard tannins and aggressiveness rule the show. Flavors of baked, meaty, toasty berry fruits finish smoky, chocolaty and savory, with a pinch of green herbs.
Initially this smells like bell pepper and green bean more than ripe berry fruits, but with time in the glass it rounds into spicy, herbal form. A tight, reedy palate is bolstered by tomatoey acidity, while flavors of herbal raspberry and red currant finish with ripped tannins and plenty of residual acidity. Drink through 2024.
Initially this smells like iodine and inner tube, but with time it freshens up. Plump, dense and chewy on the palate, this Cabernet tastes a touch stewed, with prune, blackberry and peppery flavors. A dense finish is chunky and chewy but awkward.
Initially this smells oaky, pasty and lactic, but with time it opens to reveal blackberry and cassis aromas. The palate is lively and offers healthy acidic cut. Flavors of creamy berry, oak and plum end with a creamy feeling and lightly lactic tasting finish. Overall this is a polished wine with minimal varietal character.
Initially this smells perfumed and powdery, like a grande dame preparing to go out for the night. On deeper inspection, it smells grassy and citrusy, then tastes and feels dilute. At best this is a quaffing wine due to minimal character but good acidity.
Initially this smells rugged and choppy, but calmer aromas of spice, red plum and cherry emerge with time. A fruity, approachable palate and straightforward cherry and plum flavors finish fairly long, with a touch of controlled bitterness.
Initially this smells toasty to the point of charred, but with airing the nose settles on oak, black fruit and lightly stemmy red-berry scents. This feels full and good, with resolved tannins that don't bite. Flavors of black fruits and coconut oak finish strong and deep. This can last until 2025, maybe longer.
Initially this Syrah-led blend is reduced and rubbery on the nose, with gritty notes, herbal berry and mineral vitamin-like scents. A full, chunky, generous palate is woody, lightly green and shows creamy oak and plum flavors in front of a smooth, lactic finish. This also contains Malbec and Petit Verdot.
Initially this wine is flat and a bit chemical on the nose, but with time lime and tropical fruit aromas poke through. The mouthfeel is round but a little bland and broken up, while flavors of yeasty, bready tropical fruits and applesauce finish easy but flabby.
Initially this wine is smooth and creamy textured. As it opens up it shows a cool, crisp character, with white apple fruits and layers of spice from wood aging. It's an elegant wine, very balanced already, but likely to age for several years. Drink now and until 2020.
Initially this wine smells buttery and nutty from oak influence, which morphs into notes of bruised yellow apple and very ripe melon. The palate is more vibrant, with zippy acidity and green fruit tones. The finish, however, falls a little flat.
Initially tight and closed on the nose, displaying orange oil and anise notes, give this some time in the glass to blossom. With 22 months in French oak, the palate is smooth and silky, displaying juicy red plum and racy currant speckled with pepper and licorice.
Initially tight in texture, this is a mineral wine that opens to reveal flavors of fruity, ripe peaches and orange zest. On the finish, the taut character returns to give a crisp, textured aftertaste. Screwcap.
Initially tight in the nose with lemon blossoms, Japanese pear and an intriguing vinaigrette character, this is an expertly restrained wine from a longtime growing family. It's crisp and clean at first sip, then opens toward apple blossoms, lime, tangerine juice and a sea -salt warmth.
Initially tightly closed on nose, this wine slowly emerges with time in the glass. The palate is more expressive, with sprightly lemon, aloe vera and the soothing notion of ripe green and yellow pears. There are pleasing shadows of pepper and herbal spice, but what is most convincing is the compact, complete fluidity with which this envelopes the palate. Another masterpiece that is so very true to its vintage from Birgit's talented hands.
Initially wood dominated, this then reveals mint, dark chocolate and black currant flavors. An impressive Bordeaux-style blend that's concentrated while retaining the correct sense of structure and acidity. It needs aging. Screwcap.
Initially wood dominates, but this is a stage after bottling. Because then the ripe, smooth fruit comes in, pouring through with black fruits, very ripe and juicy. As this wine develops, this rich fruit will be its main character.
Initially youthfully crisp and herbaceous, the wine then broadens into riper more yellow-fruit flavors. That gives it richness and weight that balance with the grapefruit and lemon-juice freshness. Give this fine wine a year to meld together
Initially, a Champagne that seems just ripe and easy. Gradually, a layer of mature toast, yeast, vanilla and cream add their character to fresh ripe white fruits. The wine is certainly ready to drink now, and unlikely to age much more.
Initially, sweet, feminine violet notes and juicy, ripe blueberries on the nose and palate make this seem innocent and coquettish. But full body, big, chunky tannins and a vibrant acidity against a backdrop of smoke and char make this wine a compelling pick, and potentially one that could benefit from a few years in the cellar.
Initially, the acidity cuts through this structured effort. Then the ripe fruits surface, creating a wine that is both rich and firmly textured. It is full in the mouth, rich and age worthy.
Initially, the acidity shoots through this wine. Then it reveals equally intense honey and spice flavors. The wine is complex, with yellow fruits laced with nutmeg and finished with a tender, crisp aftertaste. It is never too sweet, a beautifully balanced wine in which all the elements play their part.
Initially, the red fruits dominate, exploding in the mouth. Then the tannins take over, giving a wine that is hugely structured and powerful. The fruits, though, are as impressive as the tannins, the combination giving a wine that is both juicy and smoky, finished with new wood.
Initially, this blend of Cabernet Sauvignon and Tempranillo smells vegetal, although the nose settles on saucy tomato and bell pepper. Fairly raw and astringent on the palate, this tastes like pizza in a glass, meaning basil, oregano and tomato flavors are dominant. The finish is mildly green but feels right.
Initially, this blend of Malbec, Cabernet Sauvignon and Tannat smells murky, leathery and nutty, but with airing it settles and cleans up. Chunky and close to being oversaturated, this full-bodied red tastes of loamy berry and raisin, while the finish is weighty.
Initially, this Canary Islands rosado smells like a sweaty gym or a backpacker in need of a shower—it's that funky. In the mouth, it smacks down hard. Short, vegetal flavors turn bitter prior to a finish that tastes more like bitter greens than fruit.
Initially, this Carmenère smells green and minty, with a heavy herbal blast. Airing settles things down in front of a fresh palate with thorough body and build. Oak and salted-meat flavors with black fruits finish woody, toasty and herbal.
Initially, this comes across as being baked out and tired, but give it time to spread out and it reveals mature, earthy, leafy aromas and a round palate with choppy, firm tannins. Earthy flavors of dried cherry, Christmas spices and chocolate yield to licorice on the finish. Drink now.
Initially, this gives off a note of iodine, which in due time transitions to minerality with red-fruit notes. Reflective of 2013, this feels raw and tannic, while plum and berry flavors are limited in scope. Drawing tannins and acid-driven red-fruit flavors carry the finish.
Initially, this is a fruit-dominated wine, with a cherries-in-syrup flavor. Only gradually do the tannins and the stalky but rich texture come in to suggest aging potential. The wine finishes with the fresh edge typical of 2007.
Initially, this is a richly ripe wine with tropical fruit flavors. It also has an immense sense of structure that supports the fruit impressively. It's dense, concentrated, exuding power and solidity, while always keeping a sense of elegance. Drink from 2018.
Initially, this is all about lemon and yellow grapefruit—all citrus freshness, lightness and zip. It is on only on the midpalate that some of the lovely nettle and passion fruit notes come through. Drink soon for its utter liveliness.
Initially, this is sharp up the nostrils, and after that it's obtuse and somewhat wayward. Briny salty nutty flavors lead the charge, but beyond that it's hard to find anything elevated or specific in this amontillado that finishes with controlled bitterness.
Initially, this is tight, minerally and structured, but as the wine opens, intense dark fruits and rich tannins surface, creating an opulent, juicy character. The vineyard is planted with 75% Merlot and 25% Cabernet Franc, and it's the combination in 2010 that gives such a vital, rich and structured selection.
Initially, this may smell a bit hot and leafy, but with time that quality settles. It feels narrow, tannic and condensed, with roasted flavors of red berry, spice and chocolate. The finish offers a mix of citrus, red berry and herb flavors.
Initially, this rosé made from free-run Garnacha and Cabernet Sauvignon juice smells sulfuric and gaseous, but with time it turns more plump and fruity. This is blocky and chunky on the palate, with yeasty, wheaty plum flavors. A scattered, bitter tasting finish with mustard notes closes it out.
Initially, this seems hard and piercing on the nose. The tight palate with scratchy tannins is home to ripe, medicinal flavors of berry fruits, burnt toast and black coffee. A minty, oaky finish is the close on this blend of Syrah, Carmenère, Cabernet Sauvignon and Cabernet Franc. Drink through 2018.
Initially, this seems soft and superripe. But the acidity that shows through balances the black cherry jam flavors, and the touch of mint gives a delicious edge. The aftertaste brings back juicy, ripe fruit.
Initially, this smells damp and earthy, although with airing a mix of leather, berry fruits and vanilla emerge. The palate is bumpy and borderline sticky feeling, with baked, earthy flavors of black fruits and herbal tones. The finish is short and tastes a little raisiny.
Initially, this smells green, with aromas akin to salad. With time, riper berry notes and oak rise up. In the mouth, this has a choppy feel and edgy freshness, while flavors of stalky, lightly green berry fruits finish with an oaky, minty character.
Initially, this smells heavy, earthy, nutty and even a bit raisiny. In the mouth, this is chunky and rich, with pounding tannins. The flavor profile is much like a chocolate parfait, with sweet, nutty, spicy notes. On the finish, copious oak is reflected via clove, mint and wood-spice flavors. Drink this lush, sticky Carmenère through 2021.
Initially, this smells horsey, minty and not entirely clean or clear. A full chunky but clumsy palate is home to dark toasty flavors of clove and spice, while fruit notes are secondary. Barrel-driven mint, spice and clove flavors dominate the finish.
Initially, this smells vegetal and sulfuric, a combination that's less than encouraging. On the palate, however, it comes around to show layering and depth. Green flavors of lime and bell pepper share space with oily lanolin notes, while a briny tasting finish adds complexity.
Initially, this tastes of only crisp acidity, but the fruitier flavors of lemon and red apple come through slowly, giving weight to this lively, bright wine. The minerally, edgy texture is prominent on the finish.
Initially, this wine is all about strawberry tart, with layers of cardamom and white pepper as well as hints of blueberry and blackberry on the back palate. Offering high-toned fruit and acidity, it settles on the finish, becoming rich and full bodied in style, with final notes of nutmeg, vanilla and chocolate.
Initiates with savory, mildly soupy aromas on top of berry fruit. The palate is plump, ripe and balanced, with mocha, coffee and dark, meaty berry flavors. Toasty, dry and very solid on the finish, and convincingly rich as a whole.
Ink, graphite, lemon peel, licorice root and reedy berry aromas combine into a solid, somewhat complex whole. This feels snappy and pure, with medium weight. Toasty flavors of plum and berry fruits are earthy and deep, while this finishes in good shape, with moderate complexity.
Inkblot is Lodi winery Michael David's first Cabernet Franc, a relatively small production wine with MD's signature smoky, toasty coconut aromas, thick and raspberry jammy. Aged 15 months in French oak, it would be a hit with big wine lovers but doesn't exhibit Cab Franc's herbaceousness, which some people will be happy about, others will not. Includes small amounts of Cab Sauvignon and Petite Sirah.
Inky-dark and superconcentrated. Notes of coal, licorice, crushed peppercorn, river stone and dark fruit are so big and bold, it's hard to imagine with which foods it would pair best.
Inky-dark concentration segues to bold berry notes and loads of dark, deep fruit: plum, prune, blackberry and rum cake. There are also pretty dustings of dry mineral and dried herb at the back. This is a bold Brunello with power, determination, structure and balance. It needs at least 10 years of cellar aging.
Inky-ruby colored, this wine has a complex bouquet of strawberry, watermelon, chocolate, violet and bell pepper. There is a nice interplay of fruit and cool herb notes, featuring flavors of black cherry, orange zest, eucalyptus and mint. A strong but subdued network of tannins recedes at the finish, making way for a pleasing jolt of bright acidity.
Inky and black, this dense Amarone boasts thick layers of ripe fruit, mesquite wood, black stone and root beer. The wine has a raw, fresh quality and closes with thick, gritty tannins.
Inky and dark, this has modern touches of toasted oak and exotic spice. Those smoky aromas will decrease with time, giving prominence to the cherry and blackberry flavors already present.
Inky and dense, this bright Barbera d'Asti offers an impressive bouquet of sweet cherry, cinnamon and spicy clove. There's a chewy, succulent quality to this wine that is followed by cleansing acidity and a pretty menthol close.
Inky and dense, with plum-cake aromas along with nuances of tree bark and nutmeg. The more time you give this ripe, tannic red, the more it'll offer. The fruit is pure and ripe, and the tannins are anything but meek. On the finish, root beer, chocolate and vanilla notes add some complexity and sweetness. The fruit is 61% Columbia Valley (Wash.) and 39% southern Oregon, and the whole is a fine yet brawny offering.
Inky and narrow on the nose, with jammy red fruit aromas. Has a downward momentum in the mouth, so the body collapses as it delivers stationary, sweet berry flavors. Packs power and weight but doesn't exceed the basics.
Inky and rustic, yet in a refined manner. This is knock-out juice if you like ’em big and flavorful. The full bouquet of grape, raisin, oak, licorice and herb aromas pulls you in and the follow-up palate of dense blackberry flavors with herb and smoke shadings fulfills the promise the nose makes. Loads of oak here, but there’s great depth of fruit for it to play against. A definite keeper; hold for three or four years at least.
Inky and tight smelling, with rubbery black-fruit aromas. The palate is full, tannic and a little choppy, but the flavors of olive, blackberry, black cherry and herbs are good. Finishes rustic and a touch salty, with good bounce and verve.
Inky aromas of black fruits include hints of graphite. This feels lush and dense, with fairly soft tannins. Blackberry, beef jerky and leathery notes comprise the flavor profile. Notes of coffee and chocolate grace a ripe, rich finish. Drink through 2021.
Inky aromas of boysenberry and blackberry come with a note of pencil lead. The palate on this Malbec is chewy and concentrated, while flavors of blackberry, molasses and black pepper finish strong, with notes of coffee, pepper and hard spices.
Inky aromas of ripe blackberry, black currant, lemon peel and graphite set up a chewy, concentrated, intense palate with blackened flavors of licorice, chocolate, peppercorn and blackberry. A charred, tannic, mouthfilling finish says this should spend more time on its side before opening. Hold until 2017, then drink through 2025.
Inky at first, this smells leathery, stewy and herbal. A clamping, hard palate causes mouthfeel issues, while saucy, minty plum flavors finish oaky and tannic, with scratchy acidity.
Inky berry and smoky, minerally aromas of charcoal properly introduce a saturated palate with tons of oak but even more fruit at its base. This supercharged Malbec is almost over the top, with massive blackberry, chocolate and molasses flavors. Burnt toast and chocolate mint-chip flavors on the finish confirm that this is a monster red. Drink through 2023.
Inky black and foamy, this has wet earth, prune and peach pit aromas. The dry, vinous palate offers dried blackberry and crushed grape flavors set against firm acidity and slightly grainy tannins. It closes on a bitter note.
Inky black cherries and plums add lushness to this tight, taut Petit Verdot. Crisp and medium-bodied in style, it's elegantly framed by a fringe of firm, velvety tannins. Drink now through 2020.
Inky black color makes it evident this is a varietally distinct wine, rounded in tannin and plenty ripe, that shows flavors of plum tart, mocha and vanilla. Soft and velvety on the palate, it imparts big fruit and concentration in a well-made style.
Inky black in color, firm in tannins and bone dry, this will pair well with char-broiled steak. It's immensely rich in blackberry, blueberry and dark chocolate flavors. Courtesy of Napa's heat, it's a little soft, so drink it soon.
Inky black in color, this is the top wine from Apegadas, a big, chunky wine that is characterized by dark tannins, bold berry fruits, sweet plums, but also a serious, more austere character to allow it to age. The final fruit is richly juicy. Age 3–4 years.
Inky black in color, this Petite Sirah is rather thin in flavor. It has diluted blackberry jam fruit, compromised by vegetal notes.
Inky black in color, with hard tannins, this Petite Sirah is drinkable now only because it's so soft in acidity and fruity. The candied black raspberry and cherry flavors have interesting notes of cloves, leather, violets and green herbs. The perfect food accompaniment will be grilled beef.
Inky black in hue, this dry, full-bodied wine has hard tannins and a sweet black-currant flavor, which makes it a great selection to pair with steak. If you drink it now, give it a few hours of decanting.
Inky black in hue, this wine is enormously tannic, which gives it a mouth-numbing astringency. Along with the structure, it has a gigantic, sweet-tasting core of blackberry jam and currant flavors, which breaks through the bitterness. Everything suggests ageability; it should mellow after 2015.
Inky black wine, very dense and packed with new wood. It's young and the tannins are still very forward. But it has the weight of delicious black fruits and tense acidity to promise good aging. Give this fine wine at least 4–5 years.
Inky black, hard in tannins, bone dry and incredibly rich in smoked meat, blackberry, cassis and pepper flavors, this is, in other words, classic Petite Sirah. It's brawny, but never loses its sense of poise. Will develop in the bottle for 20 years.
Inky black, thick and juicy with a mélange of berry flavors. Laced around the voluptuous fruit are threads of dark chocolate, and the wine seamlessly moves into a finish with even darker notes of toast, char and coffee grounds. For all of its power, it keeps the alcohol in the mid-14% range, with no burn at all.
Inky black, this bold 100% varietal wine is also pretty, its fruit high-toned and marked by knots of mint and dried herb. Medium bodied, it doesn't go down an overripe road, remaining satisfying as a wine that could work with food.
Inky blackberry aromas soften with airing and shift toward pastry tones on the nose. This full wine shows cassis, berry and baking spice on the palate, finishing loamy and smooth, yet slightly jammy.
Inky color, with a broad array of aromas, including earth, candied fruit, plum cake and cinnamon spice. Smooth and luscious in the mouth, where its tight structure shows promising potential for longevity.
Inky concentration and pretty sweet cherry come right at you thanks to the natural intensity of this Merlot-Cabernet-Petit Verdot blend. The wine's thick fruitiness  extends deep and wide over the palate, giving it a distinct personality. The tannins are still a bit tight; drink after 2010.
Inky cool herbal black-fruit aromas set up a choppy tight palate with pounding tannins. Flavors of black coffee and blackberry are heavily toasted. The finish keeps that toasty theme while introducing notes of pepper and horseradish.
Inky dark-fruit aromas are blanketed by oaky scents that settle on caramel and vanilla. This four-grape blend of Bordeaux varieties is both creamy and acidic, with herbal notes along with spice, wild berry and leafy flavors. Snappy, crisp acidity hangs around on the finish, creating a racy sensation. Drink through 2018.
Inky dark and compressed, this is a concentrated expression of juicy black fruit and licorice. With sizable, powerful tannin, it needs time to decompress, a leathery texture requiring patience to soften. Cellar through 2020.
Inky dark and tannic now, this 100% Cabernet, aged in 50% new French oak barrels, seems aimed for the cellar. It's tough as nails now, but has an enormous heart of cassis. Give this low-production wine a good 4–6 years of aging.
Inky dark concentration and bright cherry fruit open the nose of this nicely balanced Brunello. Leather, tobacco and cola notes give it aromatic momentum, and the wine shows bright acidity capped by firm tannins. Pair it with lamb or pork.
Inky dark in appearance and concentration, this muscular Recioto della Valpolicella Classico wraps your tongue tight with its blockbuster power and persistency. Aromas include blackberry jelly, chocolate, cola and exotic spice. It finishes with smooth firmness and loads of personality.
Inky dark in the glass, this blend of 48% Syrah, 39% Grenache and 13% Mourvèdre offers up dense and potent blackberry and blueberry fruit aromas, enhanced by black pepper and bacon-fat richness. Blackberry fruit starts the sip and then it deepens into earth, tobacco and smoke. It's a fine study of darkness.
Inky dark, this is a combination of herb and chocolate, with a side of violet-infused blackberry puree. Soft and structured, the wine stays light on the palate and lean, finishing in a puff of tobacco.
Inky dark, this opens with aromas of underbrush, vanilla and black-skinned berry. The dense palate delivers ripe black plum, toasted oak and tobacco alongside assertive tannins and the warmth of alcohol. Drink soon.
Inky dark, this wine brims with important aromas of cassis, mint and fine, smoky oak. Fully ripe Cabernet blackberry flavors are wrapped in elegant tannins, dry and dusty. The structure is impeccable, the finish long. It's complex but approachable enough for immediate drinking.
Inky dark, with deep berry, sandalwood and sawmill aromas. Color and potency are not lacking in this modern-styled Tempranillo, which hits like a hammer. Feelwise, this is a tough, angular wine that will benefit from another year or two of aging. Now it's very tight and tannic, with piercing acidity.
Inky garnet in color, this wine offers aromas of blackberry and green pepper. There is a good combination of fruit and savory flavors, notably dark plum, black cherry, smoked meat and roasted red pepper. Smooth tannins lead to a zippy pomegranate finish.
Inky garnet in the glass, this red blend offers aromas of cassis, raspberry and juniper berry. There is a nice mélange of fruit and herbal flavors, especially blackberry, black cherry, thyme and oregano with a hint of tobacco. Chewy tannins recede in tandem with a bright burst on the finish.
Inky garnet in the glass, this wine offers aromas of black cherry and bell pepper. Fruit, cooling herb and spice flavors coexist peacefully on the palate, with hearty doses of cassis, black cherry, licorice, eucalyptus, chili flakes and bell pepper. Strong but smooth tannins never overcome a nice sense of fruity brightness that lingers on the palate.
Inky garnet in the glass, this wine offers aromas of cherry, pomegranate, and juniper berry. Enjoyable flavors of strawberry, pomegranate, and smoked meat are joined by a healthy dose of menthol. Fortunately, silky tannins and a bright finish keep the taste profile from heading too far into the cool end of the spectrum.
Inky garnet to the eye, this wine features aromas of cherry and strawberry with a strong dose of violet. Although it has strong flavors of lightly cooked woodland fruits (including notes of vanilla, brambles and soft citrus) it is bright and retains a grip on the palate from start to finish. Lasting tannins are ever present yet not overpowering. The finish is characterized by flavors of tangerine and baking spices.
Inky garnet to the eye, this wine features aromas of cherry, cranberry and rose petal. It offers flavors of cranberry, tart cherry, chocolate and rye seed, with a sense that one can actually taste rather than feel the acidity that overpowers chalky tannins right into the lingering chocolate finish.
Inky garnet to the eye, this wine offers aromas of cherry, black currant and orange peel. Flavors of blackberry, cassis, white chocolate, bell pepper and violet come alive on the palate amid mouth-coating tannins and nice savory notes. The finish is characterized by a lingering touch of orange zest.
Inky in color with tar, rhubarb and green tomato scents that slide into a more earthy expression on the palate. A year or two in bottle will smooth the grippy tannins. Try with spare ribs.
Inky in color, this wine has plump aromas of ripe fruit, blackberry jam and rum cake. On the palate, it is soft and smooth.
Inky in color, with exotic, gaseous and balsamic aromas of black fruits and iodine, this biodynamic Malbec-Syrah blend is funky, jumpy, tartatic and jumbled on the palate. Stew, somewhat sour and earthy berry flavors finish scratchy but with length and energy.
Inky in the glass and thick on the nose with deep blueberry and concentrated violet petals, this bottling is a study of richness and extraction, and would grab anyone's attention in one whiff. Lavish flavors of blueberry and blackberry mesh with fudge, mocha and espresso on the palate, which hangs on extremely soft tannins and a boisterous acidity.
Inky in the glass, this blend of 56% Syrah and 44% Cabernet Sauvignon shows thick black fruit, black rocks, gravel and a hint of bay leaf on the nose. The palate combines black pepper, blueberry paste, vanilla, oak smoke and plum skin acidity. It's big wine, but with structure and balance.
Inky oaky aromas of graphite and black fruits introduce a palate that's supremely saturated. Flavors of roasted plum and blackberry are savory and meaty, while this feels lush on the finish but also strapping and sinewy. Dos Mundos purports to represent both Portugal and Argentina, but this is all Argentina in character. Drink through 2023.
Inky purple in color, this wine has cassis and violet aromas. It's smooth on entry, with softly drying tannins that support wild berry, lavender and eucalyptus flavors. A nice touch of acidity accents the finish.
Inky purple in color, with herbal, minty, toasty berry aromas that suggest a touch of green, this Tannat-Malbec blend tastes of rooty, baked black fruits and black pepper. On the finish, which is hard as rocks, this tastes of licorice and burnt toast.
Inky purple, as you might expect after 23 days on the skins, this hits the palate forcefully with flavors of blueberry, black cherry, mown grass and mulch. Tannins are thick and chewy, and the finish turns a bit chalky.
Inky purple, this has aromas of prune, toast and mocha that carry over to the firm palate along with a touch of clove. Assertive close-grained tannins provide the framework. Drink through 2019.
Inky red-purple in color and thick, this is a powerfully impressive Cabernet from the mighty Monte Rosso Vineyard. It's rich in spicy cinnamon, deep, dark plum and herbal tobacco. With the acidity in balance, it offers huge leather up front, dotted by undertones of cedar and pencil shavings. The finish is deftly accented by a seasoning of black pepper that lingers on the tongue.
Inky red-violet in color, this offers a bouquet of black cherry, iodine and green pepper. It has flavors of cassis, blackberry, butterscotch, orange peel and mint, with nice notes of citrus and cranberry that continue as the smooth tannins fade on the palate.
Inky red-violet in the glass, this wine has aromas of black cherry and chocolate. It is pleasing on the palate, with fruit-dominated flavors of cherry, raspberry, pomegranate, vanilla and espresso. Smooth soft tannins linger a moment past a finish marked by a splash of cranberry with a touch of freshly ground coffee.
Inky red-violet to the eye, this blend of 55% Syrah, 35% Cabernet Sauvignon and 10% Merlot has a nose of black cherry and cherry cola. Brisk acidity compensates for powerful tannins, with flavors of black cherry, cassis, anisette and eucalyptus.
Inky red-violet to the eye, this wine has a bouquet of blackberry with touches of pencil lead. There is a nice balance of brightness and smooth tannins, with flavors of blackberry, blueberry, vanilla and nutmeg. A unexpected splash of acidity perks up the persistent white chocolate finish.
Inky red-violet to the eye, this wine has an intense nose of blackberry, toast and chocolate. Tannins are strong yet well matched by rich flavors of strawberry, raspberry, cranberry, smoke, orange zest and violet. It is full-figured on the palate, with a smooth yet zesty finish.
Inky red violet in the glass, this wine features aromas of raspberry, vanilla and violet. Ever-present tannins form a backdrop for flavors of blackberry, ripe summer cherry, vanilla and black pepper that are heightened by opulent floral notes. The finish offers a pleasing amalgam of rose petal and cherry pie.
Inky red violet to the eye, this wine offers fragrances of blackberry, roast meat and espresso bean. There is a pleasing interplay between acidity and tannins on the palate, backing flavors of ripe cherry, almond blossom, Mediterranean herbs and a drop of salinity. Heading into the sleek finish, the plush texture does not overstay its welcome.
Inky redviolet to the eye, this wine has a nose of chocolate covered espresso bean, cherry and raspberry. Restrained tannins provide a backdrop for flavors of black cherry, mocha, raspberry, and mint. There is a good balance of fruit and cooling herb flavors, while berry flavors hold their own and linger on the palate through the mint-heavy finish.
Inky ruby in the glass, this Bordeaux-style blend has aromas of caramel and anise that all but hide a whiff of cherry. On the tastebuds black cherry is the predominant flavor, backed by a mouth-pleasing chorus of allspice, violet, custard and mint. Grippy tannins coat the mouth yet touches of fruit remain strong on the post-palate.
Inky tones of blackberry, plum and spice come to the forefront of what is a simple but generous red wine. There's bulk and pulp here but the wine also has firm tannins and good structure to keep it balanced.
Inky violet-red in color, this blend offers vivid aromas of cranberry, pomegranate and aniseed. Flavors of black cherry, blueberry pie, caramel and a dash of salinity endure through the lingering finish, against a backdrop of grippy tannins.
Inky violet-red in color, this wine has aromas of raspberry, black cherry, vanilla and mixed baking spices. Flavors of black cherry, raspberry, coffee and toffee are equally bright on entry and at the finish, with a nice mellow period in the middle. The silky finish is marked by a vivid salted toffee splash.
Inky violet-red in the glass, this wine has a fruit-forward nose of black cherry and strawberry. There is a good balance of acidity and tannins amidst flavors of black cherry, raspberry, caramel and orange zest. The perception of light spice remains on the tongue after the gentle finish.
Inky violet-red to the eye, this wine has a nose of blueberry, white chocolate and violet. It is pleasant on the palate from start to finish, with velvety tannins supporting flavors of black cherry, blueberry, vanilla, star anise and lavender that slowly drift off into closing notes of floral spice.
Inky violet in color, this wine has a bouquet of blueberry, vanilla and nutmeg. At first sip, coolness makes its presence known, but flavors of blueberry, cherry, white chocolate and orange rind ultimately dominate notes of eucalyptus. The cherry-chocolate finish is awash in velvety tannins.
Inky violet in the glass, this wine offers aromas of cassis and licorice. Tart fruit comes on strong at first, followed by mouth-coating tannins. Flavors of cherry, blueberry, smoke and juniper are at their best after a glass is exposed to air for a few minutes. Bright acidity and a not unwelcome touch of fruit sweetness punctuate the silky finish.
Inky violet red to the eye, this wine made of native Turkish variety Öküzgözü offers a beautiful combination of fruit and spice flavors that are only hinted at by aromas of black cherry, talc and violet. Harmonious flavors of cassis, blackberry jam, anisette, vanilla bean and coffee roll on the tongue among silky tannins through a finish that features a lasting sense of black cherry and anise.
Inky, black aromas of asphalt, licorice and shoe polish hit hard, and the alcohol is immediately evident. This is gigantic in the mouth and carries some burn, but flavors of coffee, chocolate cake and wild berry are exotic and finish firm and generous, with multiple layers. Drink this ripe Malbec through 2018.
Inky, dark and smoky on the nose, this bold Malbec also shows aromas of rubber and turned earth. A blocky, chewy, raw mouthfeel and saucy, herbal flavors of plum and boysenberry combine into a tough, gritty, tannic whole, while the finish is saucy, with oregano and thyme flavors that suggest ragù.
Inky, dark, charred and serious, and it only gets better as it opens with air. The palate has a smooth, deep, comfortable feel and the flavors are sweet, fruity, creamy and proper for Malbec. Chocolaty and rich on the finish. A very nice wine made for near-term drinking.
Inky, earthy berry aromas come with a hint of animal. This feels grabby but solid, with firm tannins. Standard plum and berry aromas are the slightest bit stalky, while flavors of roasted black fruits and coffee are bolstered by hard tannins on the finish.
Inky, floral depth with the spice of French oak leads to a fullish but toned body full of dark elderberry and plum fruits. There's a dark, brooding subtext despite the obviously mellowing oak flavors and a core of spice that will fulfil its promise with some further time in bottle. The concentrated power here comes from partially dried grapes. The tannins are pliable and supple. Enjoy as of 2016.
Inky, grapy aromas come across hard and reduced. This is pinchy and tannic on the palate, with dark berry, game and crusty flavors. On the finish, it's hard-driving, with heat and tannic grab.
Inky, minerally aromas of blackberry, black plum and coconut filter into a round, fluffy palate that's friendly and pure but not very dense or structured. Baked flavors of molasses and gamy berry finish mild and easy.
Inky, oaky, saturated and a bit harsh up front, this is rock hard and tannic as nails, with rugged acidity added in. Flavors of black plum, rubber and resiny oak end with grapy berry notes, oversize acidity and tannic bite.
Inky, opaque and tight, this wine offers a bouquet of black fruits and toast. Though the mouthfeel is full and supple, it is presently very closed and yields scant flavor definition beyond the presence of a very good depth of dark fruits and well-charred oak. Finishes dry, with somewhat more discernable blackberry and vanilla notes and moderately puckering tannins. Best for keeping; try in two-plus years.
Inky, penetrating and bursting with black-fruit aromas as well as coffee, mocha and pastry notes. The palate is perfectly lush and deep, with smooth tannins and proper acidity propelling jammy, lovely berry flavors. Dark, smoky and rubbery on the finish, with a streamlined tail. One of the best Chilean Syrahs. Drink now through 2014; only 150 cases made.
Inky, punchy blueberry aromas have a leafy, green element going on. This blend of Garnacha Tintorera, Syrah and Monastrell is tannic and round on the palate, with black plum, black currant and salty, herbal flavors. A briny, firm finish with toast, pepper and licorice notes ranks as generous.
Inky, rich and dense, this wine has an abundance of red and black berry pie going on that makes it decadently inviting. Thick on the palate, it's ready to pair with saucy cuts of meat, its background note of smoke the ideal way to bring out charred flavors in a food.
Inky, ripe, nicely extracted and loaded tight with blackberry, spice and cherry aromas, this is a beautiful Brunello that delivers intensity, staying power and promises easy food-pairing potential. Velvety, soft, rich and plush in the mouth.
Inky, rubbery scents rest on top of raspberry and plum aromas on this fruity, full-bodied Monastrell from one of Valencia's top producers. This shows depth along with rubbery, lightly stewed flavors of raspberry and plum. Leathery notes and wiry acidity push the finish, which brings hints of leather and animal. Drink through 2018.
Inman has not offered much Chardonnay before, but this one is highly distinctive, light as a feather, floral, crisp and citrusy, basking in Chablis-like, wet stone minerality. Those looking for butter and oak should travel elsewhere; at a preposterously unheard of 11.6% alcohol, this wine offers silky, subtle intrigue.
Inniskillin continues to push the boundaries of icewine, as evidenced by this wood-aged Vidal. The vanilla and spice of oak barrels partially masks some of the stranger Vidal aromas, allowing the apricot and peach scents to come to the fore. There are some creamy lactic notes on the finish that detract slightly, but this is a very good effort at an entirely different genre.
Innocent Bystander has been ahead of the Moscato curve, making this wine for a number of years, and it has always been among the best from Australia. The 2011 is perfumed and spicy, with ample strawberry and cherry fruit and a soft, frothy feel in the mouth. Drink it over the next six months or so.
Innocuous on the nose, with hints of mild oak and white fruit, this feels zesty and lean, with citrus and melon flavors. It's mellow, sweet and easy.
Innocuous red fruit and a density of baked plum provide a fruity plushness in this travel-size wine, 100% varietal with ample tannin.
Innovation is a blend of 50% Sangiovese, and one-quarter each Barbera and Cabernet Sauvignon, aged in neutral oak. Though the blend is interesting, it remains generic, with dilute flavors of cranberry and strawberry. The earthy tannins wrap up a quick finish.
Innovative and luminous, this 50-50 blend of Vermentino and Verdicchio shows heady aromas of tropical fruit and white flower. Vibrant acidity balances juicy pear, peach and a citrusy note before the crisp, clean finish.
Inoffensive aromas of crushed vitamins and stone fruits are good enough. This feels plump and medium in body, while flavors of papaya and green melon are dry and a touch briny. A solid finish is fine but doesn't push things forward.
Inox is the winery's unoaked Chardonnay, the first of the vintage. This bottling provides a promising glimpse into the quality of the 2012s. It's so rich and ripe in citrus and tropical fruits, you won't miss the barrel influence. Try now with sushi, tuna tartare, or a salad of bitter greens, tropical fruits and feta cheese.
INOX—from the French inoxidable—is Chehalem's stainless steel-fermented Chardonnay, what some might label “naked” or “unwooded.” It is widely available and very appealing, with a tart, stony texture and bright, acid-driven fruit. Green apple and citrus are front and center in this vintage, with a steely spine of natural acid and virtually no residual sugar.
Insanely delicious, this is sex in a bottle. Velvety, silky tannins and vibrant acidity carry voluptuous flavors of raspberry tart, mocha, cola, licorice, and sandalwood that go on and on into a long, spicy finish. Should hold in the bottle for quite a while, but you really want to drink this lovely, tiny production Pinot before 2015 to enjoy its freshness.
Insanely rich and opulent, brimming with apricot and tangerine jam, green-apple butter, pineapple tart, vanilla, honeysuckle, buttered toast and spice flavors. Somehow, the mass is reined in by a tight framework of acids, minerals and oak tannins. This shows the pedigree that comes from this famous vineyard, as well as the Williams Selyem signature of extreme class and deliciousness. Drink over the next five years.
Insanely rich, this explodes in the mouth with orange, pineapple, apricot, tropical fruit and sweet new-oak flavors. The richness is tempered with crisp acidity and a minerality that tastes like a lick of cold steel. This is a good price for a Santa Lucia Chardonnay this rich and appealing.
Inspired by “The Hitchhiker's Guide to the Galaxy,” this blend of 49% Syrah, 46% Mourvèdre and 5% Petite Sirah shows smoky blackberry, condensed violet and bacon fat on the nose. A sip unleashes mouthcoating flavors, from rich blackberry to tart plum skins, with lots of smoked plum and a touch of asphalt as well.
Inspired by Chinook and Amavi, who also make excellent rosés from Cab Franc, this is quite delicious, round and ripe with mixed cherry and apple fruit flavors. It's on the soft side, very accessible, with beautiful fruit and some delicate spice notes of cinnamon, sandalwood, hints of cotton candy.
Inspired by co-winemaker Eli Parker's trips to Australia, this is simply a fun and tasty sparkling red, with rose, clove, black plum, and graphite notes on the nose. Ripe berry flavors round out the palate, but tangy plum skins and a slate-driven mineral tension keep it serious.
Inspired by fashion icon Versace, this interpretation of Nero d'Avola opens with dense blackberry and blueberry aromas with background tones of spice and almond. This Sicilian estate belongs to the owner of one of Italy's biggest fashion-media groups.
Inspired by Sancerre, but with grapes from other parts of the Loire, this soft, herbal and green-fruit flavored wine is refreshing and lightly textured. Drink now.
Inspired by the Bordeaux tradition and made from a blend of Cabs Sauvignon and Franc, Burdese is a rich and perfumed wine with penetrating notes of blackberry, currants, tobacco and exotic spice. It is full bodied and concentrated without being overextracted thanks to its vibrant red fruit flavors, silky tannins and long finish.
Inspired by the Italian word for pearl, La Perlara is a delicious dessert wine that boasts a luminous golden color and intense aromas of honey, almond, apricot and sweet yellow rose. There's also a touch of piquant spice at the end that sets it apart, and the mouthfeel is indeed as smooth and silky as a pearl.
Inspired by the Loire Valley, where the “rocks decide” (as this bottling's name suggests), this wine is very light and almost cloudy in color, and shows tons of chalk, wet wool, lime peel and seashore on the nose. The texture is immensely intriguing, presenting flavors of just-ripe Anjou pear, cut grass, and iodine-like kelp tones, with a flash of petrol on the finish.
Inspired by the two halves of the Douro (the other being Ribera del Duero in Spain), this Portuguese wine has minty, ripe, velvet textures, smooth and full-bodied. Very polished and classy, with soft acidity, tarry tannins, new wood and plum juice flavors.
Instantly appealing aromas of rose water and kiwi fruit make for a great opener but yield to a one-dimensional palate. The short, slightly flabby finish shows pleasant orange rind notes.
Instantly recognizable for the eye-catching purple dot on its label, this offers a slightly austere expression of Aglianico that would pair with almost any grilled meat dish. The soft mouthfeel is characterized by notes of cherry, tobacco and spice.
Instantly recognizable in its distinctive black bottle, this perennial favorite shouts “Par-tay!” right out of the glass. Beery, tart and tangy, it’s fine by itself but even better as a mixer bubbly.
Instantly, beautifully fragrant, this jumps from the glass with fresh strawberry/watermelon scents, pretty, fruity and quickly approachable. In the mouth it shows chunky black fruits, some astringency, a slightly green edge to the tannins. Overall a chewy, almost blocky wine, a good quaffer—the kind of wine you want to drink, not analyze.
Instead of brawn and muscle, this ruby Ripasso offers elegance and finesse. The nose is redolent of polished black stone, Indian spice and loads of dried cassis and wild berry. There's a playful hint of sweet almond and cinnamon at the end.
Instead of the characteristic citrus and stone fruit aromas you usually associate with a PG, this Italian white offers mature aromas of apricot, melon and even a spot of white peppercorn. It has a perky personality and ends with a crisp note of spice.
Integrated acidity and ripeness allow for a Good & Plenty licorice-like note, accenting the fresh apricot and white peach flavors in this lovely, easygoing sipper.
Integrated and low in oak, this bright, clean and refreshing white doesn't skimp on body or texture. Lemon and lime rind play off toasted almond and apple crisp for a satisfying seesaw of savory and succulent.
Integrated aromas of blackberry, road tar and spice cake set up a palate with pounding tannins and overt tartaric acidity. Earthy blackberry and baking-spice flavors are long and lasting on the finish. This is 40% Malbec, 30% Tempranillo and 30% Syrah.
Integrated oak tones mingle well with grilled pear and lively lemon notes on the nose. Tart peach leads to riper melon tones on the medium-bodied palate, with toasted vanilla and crème brûlée singing on the finish.
Integrated, elegant flavors characterize this full-bodied Cab from premium producer Beau Joubert. Mocha and blackberry on the nose and palate, paired with soft, smooth tannins, create layers of flavor that linger. A wine with dimension and class.
Integrating the buttered toast and caramel notes of new oak with the underlying wine, this is is a Chardonnay of classy California dimensions. Despite a cool vintage, the grapes achieved remarkable ripeness, with flavors suggesting oranges and spicy, creamy papayas, while bright acidity gives it all a wakeup call of zest.
Intended as a commemorative wine to celebrate the estate's first 1,000 years, Millanni is a wine that doles out sophisticated aromas of soy sauce, root beer, spice, beef jerky, balsam and blackberry fruit. It glides over the palate with ease.
Intended as a take on Rioja, this is noticeably volatile, dusty and loaded with chocolaty barrel flavors. Cocoa and raspberry are in the mix, but it's chocolate that runs away with the finish.
Intense acidity and a mineral texture show the northern origins of this wine. It is all citrus and grapefruit, the green apple flavors adding a tense texture.
Intense acidity combines with spice and just the right amount of fresh fruitiness to give this lively wine that's full in the mouth. It's ripe and ready to drink.
Intense acidity gives this wine character. It is taut and nervy, with a mineral texture. The bright, crisp red-fruit background to this acidity will assert itself over the coming months. Drink from late summer 2017.
Intense acidity precedes the ripe yellow fruits of this bright wine. It has a rich texture that's very minerally and steely, pairing with a vanilla note from its wood aging. It's a wine to be consumed young, over the next 2–3 years.
Intense acidity, with the sweetness held in check by a bright, crisp character. Rich honey is balanced by an exquisite freshness, lightly perfumed, so clean and clear in final taste.
Intense and black up front, with coconut, tobacco and blackberry aromas. Feels round and plump, with dark, toasty flavors of mildly herbal berry and cassis. Finishes warm, spicy, a little heavy and with tannic grip. A fun wine that's big boned and concentrated.
Intense and bright with a wonderfully complex nose of slate and stones, combined with elegantly subdued florals. It's dry, but there's a whisper of lemon drop sweetness throughout. Beautifully balanced with an intensely mineral, steely finish.
Intense and compact on the nose, this has cola, mint, cassis and blackberry aromas that are tightly knit. The palate is narrow and intense, with lightly herbal, reedy flavors of saucy, savory berry and herb. This is a leading Carmenère, but it's not as flavorful and substantive as prior years.
Intense and concentrated blackberry flavors rise above thick tannins in this full-bodied wine. Aromas suggest boysenberry, smoke and clove, while the flavors taste more like blackberry jam. Although the texture is dense and tannic, it stays velvety rather than drying. This will be great now with ribs or roast venison, but will easily age through 2020.
Intense and concentrated, full of fruit, tannic structure and richness. It comes from a fine vintage and shows the ripe fruit, rich berry and red plum character, along with a more austere, ageworthy edge. A very fine wine, and one worth keeping for 5–6 years.
Intense and concentrated, this Chardonnay powerfully displays the pedigree of its mountain terroir. The Meyer lemondrop candy, orange and apricot fruit flavors are enriched with minerals and uplifted by bright acidity, while the oak influence lends a tension of opulence. A very fine, elegant and sophisticated wine for drinking now.
Intense and concentrated, this offers ripe yellow fruits, rich apples and a tight mineral texture. It has power, reinforced by subtle wood aging. A flagship for this producer, the wine will age well. Drink from 2020.
Intense and concentrated, this shows dense tannins and layers of red- and black-fruit flavors, with the acidity cutting through. It's likely to age well over 4–5 years.
Intense and crisp, it shows bright fruits and some weight as well. A touch of yellow fruits give the grapefruit a warmer character and good depth of flavor. It's a Vinho Verde for cooler days, ripe and ready for food.
Intense and crisp, this wine concentrates great acidity and tight citrus flavors. It's zesty, bright and fresh, with a refreshing, lightly salty character. Ready to drink.
Intense and crisp, this wine with its herbal and gooseberry flavors is rich and full bodied. Spicy, with a mineral texture and youthful acidity, the wine is complex and will need to age another few months. Drink from late 2018.
Intense and dark, with an oily nose of mineral, leather and mocha along with ripe berry fruit notes. The blend (50% Carmenère, 40% Cab Sauvignon, 10% Syrah), works like a charm. The flavors settle on lightly herb-infused berry flavors and chocolate, while the finish is on the spot. Rich, ripe and with modest tannins; drink now–2009.
Intense and earthy aromas of perfectly ripe berries, chocolate and a little natural funk in the form of mushroom. The highlight of this beauty is the cushy, plummy mouth, which is complex, cool and ultimately sublime. A real playboy of a Pinot, which opens up sensationally if given an hour's breathing. Only 116 cases made.
Intense and elegant, it brings together sensations of violet, crushed red berry, mineral and cake spices that are supported by firm but fine tannins and brisk acidity. Fermented with wild yeasts, it illustrates the vibrant character of the vintage. Drink 2018–2040. Acid Inc Selections, Stefano Miretti Imports.
Intense and extracted but also well balanced and smooth, with minerality and asphalt on the nose. The palate mixes deep black fruit weight and flavors with snappy acids, and overall this is bright, bullish and full of berry and black cherry along with chocolate. A ripe, satisfying wine for the money.
Intense and extracted, with vanilla and char aromas upfront and cherry schnapps flavors in the mouth. Smooth tannins suggest a lean meat such as veal cutlets. Drink now to 2011.
Intense and feral in brooding dark cherry, this Terra Neuma from the extreme Sonoma Coast vineyard known as De Coelo is owned and tended to by the Benziger family, who pull out all the stops with its annual collection of Pinots from the site. Earthy, this one is also silky, subdued and quite elegant.
Intense and focused, this good value Coonawarra opens with notes of leather and polished wood overlaid with red-berry fruit. Tannins are smooth, but there's plenty of lip-smacking acidity to keep the cherry cordial and plum fruit flavors lively. Drink now. Imported by Freixenet USA.
Intense and fragrant, this impressive wine opens with enticing scents of rose, iris, red berry and baking spice. The structured, elegant palate delivers sour cherry, raspberry, white pepper, aromatic herb and licorice alongside youthfully firm but refined tannins. Hold for even more complexity. Drink 2019–2024.
Intense and frisky, with mild green-herbal aromas standing out on the nose. Like any varietal Graciano, the wine is shrill, with acidity pushing the tart side of the huckleberry and blueberry fruit. Lean at the end, with little richness. Best for die-hard Rioja buffs and fans of acidic red wines.
Intense and high in acidity, this wine skirts the edge of ripeness in its salty, briny take on the variety, a nod to an historic clone. Floral, it persists in apple blossom and tart Meyer lemon, finishing crisp and fresh.
Intense and loaded with scents and flavors of fully ripe fruit, this parades down the tree fruit and tropical fruit avenues, with peach, apricot, papaya and mango in the lead. It's a delicious bottle, with just enough acidity to keep it bright and lively.
Intense and nervy, this has high acidity that gives it a mouthwatering quality. It's absolutely dry, with bright cherry-pie and spice flavors. Shows real promise for Marin County Pinot Noir.
Intense and perfumed, this has high-pitched aromas of rose oil, smoked meat and blackberry. Light, open-knit tannins and juicy acids make for a palate that is accessible and succulent. The acidity becomes more pickled in taste as the wine sits in the glass.
Intense and rich wine, with touches of smoky wood, the tannins ripe, the acidity a refreshing balancing factor. With its cherry character, there is fruit already, but wait a year and this will be impressive.
Intense and ripe, this is a superb wine from a top Sauternes estate. It has all the expected elements, including concentrated botrytis and honeyed flavors. Seville orange and lemon notes provide contrast, as does its acidity, which is just as intense as the honey character. It will age well, so drink from 2025.
Intense and smoky, this is an old-vine Zinfandel blended with Petite Sirah, Petit Verdot and Cabernet Franc. Although most of the grapes come from Lodi, smaller amounts hail from the Russian River Valley and Atlas Peak. Thick-walled and burly in licorice, earth and black and red berry fruit, it offers substantial texture and length. Not a wine for the meek.
Intense and spicy, this has a mix of cranberry, plum and cherry fruit, with perfectly ripened tannins and overall balance. There's a bit of heat in a dark chocolate finish, and in general this young wine should continue to improve with a little more time in the bottle.
Intense and tightly wound, this Riesling gradually unfolds layers of white pepper, green plums and Key lime pie. The lingering quince-flavored finish is mouthwateringly crisp but not quite dry. Try with mushroom pasta. Drink now for the youthful fruit or wait a few years for more complexity.
Intense and well structured, this offers scents of wild berry, blue flower, chopped herb and a balsamic note. The firm palate boasts juicy black cherry, crushed raspberry, pipe tobacco, licorice and clove alongside a backbone of polished tannins. A mineral note lifts the finish. Drink 2020–2027.
Intense apricot, floral and grass aromas open this expressive Pays d'Oc Sauvignon. There's some lemony intensity on the palate just enough acidity to keep the lime zest finish fresh. Drink up.
Intense aromas of beeswax, stone fruit and a hint of honey jump from the glass. The bright palate offers juicy apricot, nectarine and crisp green apple alongside vibrant acidity. A mineral note marks the finish.
Intense aromas of blackberry, violet and eucalyptus take shape in this. The juicy, concentrated palate doles out raspberry jam, ripe black cherry, clove and licorice flavors framed by fine-grained tannins. Enjoy through 2022.
Intense aromas of blue flower, red berry and licorice lead the nose on this full-bodied wine. Menthol, licorice, cake spices and a blast of orange zest complement the juicy, red cherry and black raspberry flavors.
Intense aromas of candied orange peel and honeycomb are accented by pollen and spice on the nose of this rich, mouth-clinging ice wine. The palate is sunny and plush, marked by sunny acidity and ripe yellow apple and tangerine flavors. A lingering thread of bitter cardamom and spice lend interest to the finish.
Intense aromas of cassis and dark cherry are layered with accents of menthol, tea and black currant leaf. The texture is medium-full and velvety with fine, fleeting tannins. The wine closes nicely with an enduring and evolving finish. A perfect companion for braised brisket.
Intense aromas of cassis, black plum, licorice and espresso grinds fill the bouquet of this 65%   Merlot, 35% Cabernet Sauvignon blend. Firm and tight in the mouth with prominent tannins and assertive dark fruit flavors. A touch of soft spice unfolds on the end.
Intense aromas of charred, smoky, lemony oak add depth and masculinity to ripe black-fruit scents. Although tough and tannic, this is built like a fortress. Flavors of black pepper, dark chocolate and blackberry finish with complex notes of cocoa and herbs. Drink this currently young and tannic Toro through 2030.
Intense aromas of chopped mint, baking spice, graphite and red fruit emerge in the glass. The firm, elegant palate displays ripe black cherry, raspberry confiture, licorice and ground pepper framed in velvety tannins and fresh acidity. Drink 2018– 2028.
Intense aromas of chopped mint, new leather, prune and camphor take center stage. The palate is firmly structured, offering dried black cherry, clove and sage framed in grainy tannins that grip the finish. Drink after 2020.
Intense aromas of cran-grape juice, violets, lavender and cinnamon dominate the nose. The flavors are tart and floral, while the texture is smooth and easy with a fresh acidity. This finishes long and bright on a touch of sour cherry.
Intense aromas of day lilies, honey and spiced canned peaches abound in this not quite “dry” Riesling. The mouth feels a bit confected with so much sunny orange marmalade and lemondrop flavors, but the finish ends drier with a hint of bitter orange pith.
Intense aromas of dried orange peel, tangerine and spice entice from this silky-smooth wine. It's deeply mineral, yet lusciously fruity, loaded with ripe, sweet yellow-cherry and berry flavors. Finishes with a honeyed cling.
Intense aromas of dried rose, leather, truffle and crushed berry lead the nose. The ripe, forward palate offers crushed black cherry, wild raspberry, cinnamon white pepper and sage alongside chewy tannins. Drink 2015–2022.
Intense aromas of exotic fruit take center stage in this vibrant wine. The round, juicy palate delivers pineapple, banana, mature white peach and energizing mineral notes alongside refreshing acidity.
Intense aromas of fragrant white flower, lemon and aromatic herb lead the way. The palate isn't quite as expressive as the nose but offers lime, grapefruit and a hint of sage alongside fresh acidity. A saline note wraps up the finish.
Intense aromas of freshly picked mint and dried herb drive the bouquet. On the palate there are flavors of black currant, black plum and tobacco leaf. The finish is long with a pleasant level of acidity.
Intense aromas of green apple, lemon curd, lychee and lemongrass follow through to the palate alongside a hint of mango, which results in a tropical feel. Ripe and rich on the finish, it begs for a bit more acidic lift through the close.
Intense aromas of incense and exotic spice abound in this bold, rather oaky Chardonnay. Apple jelly and pressed pear notes are pleasantly ripe on the palate but seem overwhelmed by tones of earthy tones of wood chip and dust.
Intense aromas of inky, leathery black fruits announce a full, saturated palate that's bolstered by tartaric acidity. Plum, blackberry, raw oak and salty flavors are chocolaty on a finish. Drink through 2019.
Intense aromas of lemon, grapefruit and mint lead this appealing white. On the palate, a fantastic balance of fresh citrus fruit and sea-salt minerality finishes with an herbal, earthy spin. Delicious on its own or paired with fish or chicken.
Intense aromas of lemon, lime, tropical fruit and white flowers lead the nose. On the slightly sweet palate, a hint of aromatic herbs offsets green apple, kiwi and citrus. It closes on a note of candied nectarine zest.
Intense aromas of mature black cherry, licorice, leather and a balsamic note lead the nose and follow over to the palate along with cranberry and a note of pipe tobacco. Tightly packed, rather austere tannins provide firm support and need time to unwind. Drink after 2012.
Intense aromas of mature pear and Granny Smith apples carry over to the palate along with lemon-lime and honey dew melon. Crisp acidity gives this a clean, refreshing finish.
Intense aromas of mature stone fruit, apricot, honeysuckle and jasmine almost jump out of the glass. The vibrant, lightly foaming palate doles out juicy yellow peach, fresh apricot and a hint of sage alongside crisp acidity.
Intense aromas of Mediterranean scrub, chopped herb, underbrush and eucalyptus pave the way. Smooth and juicy, the palate doles out succulent raspberry, ripe black cherry, cinnamon, vanilla and crushed mint while velvety tannins provide the elegant framework. It's already approachable but will offer wonderful imbibing for several years more. Drink through 2023.
Intense aromas of menthol, pressed rose, dark spice, new leather and wild berry take shape on this fragrant full-bodied red. Concentrated and structured, the dense palate delivers Marasca cherry marinated in spirits, licorice and a hint of exotic spice framed in firm refined tannins.
Intense aromas of peach and lemon-lime are softened by notes of concrete and flint. On the palate, there is a muskiness that is eventually overpowered by guava, peach and sour apple, finishing tart.
Intense aromas of pressed blackberries and blueberries show on the nose of this dessert wine that leans way more fresh than pruney. The palate is loaded with rich, full flavors of fudge, blueberry jam and a long-lasting licorice note. Strong acidity and judicious alcohol give it structural backbone, and makes it the perfect foil for an end-of-night cigar.
Intense aromas of pressed broom, dried herb, hay and a whiff of tomato vine come together in the glass. The palate is fresh but rather closed, eventually revealing yellow apple skin, mineral and a saline note.
Intense aromas of pressed red roses, cinnamon and mature Moscato grapes lead the way on this lively dessert wine. The silky palate combines strawberries, fleshy raspberries, candied orange zest and a hint of cake spice. Smooth and elegant, it boasts refreshing acidity that offsets the sweetness.
Intense aromas of red-skinned berry, fragrant blue flower, Oriental spice and a whiff of graphite take center stage. The taut, chewy palate doles out Marasca cherry, blackberry, anise, mocha and a peppery note alongside bright acidity and polished, fine-grained tannins.
Intense aromas of red cherry and wildflower open this bright, elegant red. The easy-drinking palate offers crushed cherry, strawberry, orange zest and a hint of white almond alongside refreshing acidity and ultrafine tannins.
Intense aromas of red currants, cedar, spice, crushed mint, blue flowers and a whiff of grilled bell pepper lead the nose of this blend of 80% Cabernet Sauvignon, 10% Merlot and 10% Cabernet Franc. The palate delivers dried black cherries, menthol, clove, white pepper and licorice alongside firm, fine-grained tannins. Drink 2016–2021.
Intense aromas of ripe apricot and exotic fruit lead to a creamy palate bursting with yellow stone fruit and candied lemon drop. A note of bitter almond lends depth to the finish.
Intense aromas of ripe plum, fragrant blue flower, menthol and sweet baking spice almost jump out of the glass. The big, bold palate doles out fleshy wild cherry, crushed raspberry, vanilla, star anise, leather and a hint of game alongside polished, fine-grained tannins. Drink through 2020.
Intense aromas of ripe red berry, menthol, espresso and star anise lead the nose. The concentrated palate offers cranberry, dried Morello cherry, sage and licorice alongside close-grained tannins that grip the finish. Drink from 2018 through 2025.
Intense aromas of rose, chopped aromatic herb and a balsamic note set the tone on this fragrant red. It's fresh and linear, offering sour cherry, clove and cranberry flavors framed in fine-grained tannins. Notes of espresso and sage add depth to the finish.
Intense aromas of rose, iris, perfumed berry and eucalyptus lead the way on this radiant wine. The vibrant palate offers juicy wild cherry, raspberry, grilled sage, menthol and dark kitchen spice while firm, fine-grained tannins provide the framework.
Intense aromas of savory spice and smoke lend a mysterious tone to flavors of pressed apple and pear in this dry, medium-bodied Riesling. The palate is bright with lemon-lime acidity, but finishes on a dusty mineral note.
Intense aromas of smoke and struck matches blow off with aeration, allowing pretty grapefruit, lime and lemongrass notes to come through. While a touch racy and light in body, it's a ripe richly fruity wine with subtle accents of earth, pine frond and lime pith.
Intense aromas of smoke, nuts and dried hay lend a savory note to this, woody Chardonnay. Fresh apple and lemon flavors are bright and brisk on the palate, but compete for spotlight amidst unyielding tones of American oak.
Intense aromas of smoke, spice and toast envelop layers of ripe blackberry and currant in this penetrating Cabernet Sauvignon. It's boldly oaked but elegantly balanced, bolstering without overpowering the fruit. Dark herb notes and bristling acidity lead an elegant, delicately tannic finish.
Intense aromas of Spanish broom, lychee, beeswax, pear and a hint of petrol lead the nose. The multifaceted palate delivers citrus, green apple, stone fruit, mineral and dried herb alongside firm acidity. This compelling wine continuously evolves in the glass.
Intense aromas of summer blackberries and cherry preserves waft from the nose of this rich, fruity, yet elegantly structured red. The palate is classic in style marked by ruffles of peppery spice and fine-grained tannins. A streak of menthol lingers through a long, black cherry finish.
Intense aromas of sun-ripened apricots and oranges entice on the nose of this bright, bristling kabinett. The palate is punchy and fresh, bursting with sweet pink grapefruit and peach nectar. Finely textured, it finishes long with a lingering floral flair.
Intense aromas of sun-ripened peaches, berries and blossom abound on this exuberant, yet nimble-footed Gewürztraminer. Dry in style, the palate is a touch herbaceous and brambly, but the finish is brisk and lemony fresh.
Intense aromas of thyme, white spring flower, citrus and exotic fruit lead the nose. On the soft palate, a frothy mousse frames white grapefruit, sage, apricot and yellow peach. Fresh acidity lifts the rich flavors.
Intense aromas of tomato leaf, hay and honeydew melon lead the nose and follow through to the lively palate along with tangerine, peach and an energizing mineral vein. It's balanced, with lively acidity that gives this a clean, dry finish. It's an exceptional effort for this cool, wet vintage.
Intense aromas of tomato vine, chopped mint, basil and sage lead the nose. The savory, linear palate presents citrus zest, yellow stone fruit, aromatic herb and mineral alongside vibrant acidity that leaves a tangy finish.
Intense aromas of tropical fruit, banana and white stone fruit lead the nose on this straightforward, refreshing wine. The vibrant palate doles out juicy pineapple, citrus and white peach alongside tangy acidity.
Intense aromas of tropical lychee and honeydew waft from this concentrated, off-dry Gewürztraminer. The palate is lush and unabashedly forward in fruit, but elegantly balanced by tangerine acidity.
Intense aromas of tropical mango and melon scent this elegant, slightly cream-textured dry Riesling. Sprays of white grapefruit and lime juice brighten the midpalate, extending through a long finish marked by zesty acidity and chalky, dusty mineral tones. Drink now through 2019.
Intense aromas of vanilla and sweet spice waft throughout this ripe voluptuous Merlot. Ruddy rich flavors of plum preserves and black-cherry cola penetrate deeply on the palate edged by fine persistent tannins. Bright cranberry acidity lends freshness, lingering nicely on the finish. Drink now through 2023.
Intense aromas of vanilla, smoked nuts and black cherry preserves seduce on the nose of this ripe, richly textured Pinot Noir. It's bold in fruit and oak tones, but penetrating tannins add gravitas to the finish.
Intense aromas of violet, black plum, leather with a whiff of baking spices lead the nose on this full-bodied wine. The hearty palate offers mature black cherry, white pepper and clove alongside brooding tannins that need time to open up. Drink 2016–2020.
Intense aromas of white and yellow roses and tropical fruit dominate the nose on this full-bodied wine. The rich, round palate is loaded with ripe tropical fruit, apricot, yellow peach, honey and candied ginger alongside the warmth of alcohol.
Intense aromas of white blossom, citrus and dried hay take shape in the glass. The crisp palate doles out passion fruit, lemon zest and a note of Mediterranean herb alongside bright acidity.
Intense aromas of white flower, honeydew melon and tomato vine lead the nose while the bright, juicy palate offers pink grapefruit, kiwi and unripe peach. A briny note closes finish.
Intense aromas of white peach, green apple and pear carry over to the palate along with lemon zest, almond paste and a note of candied ginger. Crisp acidity brightens up the creamy fruit palate.
Intense aromas of white spring flower, aromatic herb, exotic fruit and citrus seamlessly come together on this. The radiant, precise palate offers nectarine zest, lime, sage and white peach while a tangy saline note closes the lingering finish. Enjoy now or hold another few years for more complexity. Drink through 2020.
Intense aromas of wild cherry, baking spice, tilled soil and savory herb lead the nose on this soulful, silky red. The round, smooth palate doles out juicy red cherry, strawberry jelly, mineral, white pepper and an intriguing note of zabaglione alongside soft, supple tannins and bright acidity..
Intense aromas of wild red berry, violet, underbrush and a whiff of graphite lead the nose on this hearty wine. The warm, round palate offers ripe sour cherry, crushed strawberry, tobacco and a licorice note alongside firm but polished tannins.
Intense aromas recall forest floor, tobacco, dark berry and grilled herb. The structured palate offers dried black cherry, licorice, black pepper and balsamic notes alongside big, brooding tannins. The warmth of alcohol shows on the midpalate.
Intense aromas recall tropical fruit, crushed tomato vine and Granny Smith apples. The bright, juicy palate offers white peach, apricot, papaya, cantaloupe and almond, along with crisp acidity.
Intense aromas recalling chopped mint, red berry and a balsamic note lift out of the glass. The full-bodied palate offers mature wild cherry, leather, underbrush and star anise framed in velvety tannins.
Intense aromas suggest violet, rose, perfumed berry, leather and spice, with balsamic notes. The focused palate delivers sour cherry, crushed raspberry, leather, mineral and white pepper alongside polished tannins. It's balanced with nice depth. Drink 2016–2028.
Intense aromas suggest white rose petals, stone fruit and honey. The rich palate offers ripe yellow peach, apricot, candied ginger and clove with just enough freshness to keep it well balanced.
Intense aromas that recall tomato vine, hay, stone fruit and dill lead the nose. The vibrant palate shows honeydew melon, grapefruit and mineral alongside zesty acidity that leaves a tangy finish.
Intense aromatics of plum, cherry and red currant introduce this wine. There's a whiff of pencil lead, and the bold fruit flavors capture a bit of brush and bramble along with perfect, clean ripeness. A suggestion of candle wax comes up. This is a powerful wine that continually demands your attention.
Intense aromatics seduce with a pungent mix of earth, leather, truffle and tobacco. Just-ripe wild berries, tea leaves and dried herbs join the chorus, while sweet tannins frame a lingering finish that invites further exploration.
Intense baked plum and black cherry aromas meet with vanilla, caramel and sagebrush on the nose of this bottling from one of the appellation's most coveted vineyards. The tangy, energetic and grippy palate offers crushed cranberry flavors, more black plum, gingerbread and exotic Indian spice on the finish.
Intense berry, violet, menthol and white-spice aromas lead the nose, with a whiff of new leather The vibrant palate delivers crunchy red cherry, fleshy raspberry, baking spice and savory herb alongside assertive but refined tannins and fresh acidity. Drink 2018–2018.
Intense black-fruit aromas mix seamlessly with notes of graphite, cedar and dried Gouda cheese. This Bordeaux blend is firm and bolstered by grabby tannins and fresh acidity. Ripe flavors of blackberry, cassis, mocha and vanilla end with a lemony oak note, additional mocha and a hint of wood spice. Drink through 2022.
Intense blackberry and black-cherry aromas come with notes of licorice, espresso and barnyard. Huge across the palate, this starts out lush but quickly transitions to hard as rocks and tannic as nails. Toasty, blackened flavors of pepper, blackberry, cassis and chocolate finish spicy and chocolaty, with fierce, clamping tannins. Drink 2019–2028.
Intense blue flower and mint aromas lead the nose and follow through to the juicy palate of ripe red berry and black cherry. It's well-structured and easy drinking, with modest but fresh acidity and fine-grained tannins. Drink through 2017.
Intense bramble notes and a hint of earth lend savoriness to crisp red cherry and berry in this dry rosé. While delicate in concentration, refreshing acidity and brisk texture make this a lovely summer apéritif.
Intense but classy aromas of berry fruits, minerality, vanilla and chocolate are milder and richer than the wine's racy, structured, acid-rich palate. Flavors of blackberry come with a shock of bracing tartness, while oaky aftershocks offer up chocolate and woodspice flavors. A zesty, firm, hard-driving finish brings a touch of sharpness. Drink through 2022.
Intense but rather muddled aromas of Stargazer lily and air freshener lead the nose along with brief dashes of hay, mature peach and apple. The unusual flowery aroma carries through and dominates the lean palate.
Intense but refined flavors include exotic fruit, juicy white peach, Bartlett pear and citrus accented with nutmeg and mineral notes. It's balanced with crisp acidity that generates a clean, refreshing finish.
Intense citrus is overlaid by the ripe pineapple and tropical fruit. This delicious complex wine, with its tangy acidity, tightly coiled texture and touches of wood aging, is packed with great fruit. Drink from 2021.
Intense citrus notes perfume this bright, sunny off-dry Riesling. Yellow peach and pear flavors are rich and ripe on the palate, but balanced by a firm strike of lemon acidity. Finishes moderately long.
Intense color, intense hot aromas and intense blackberry-jam flavors make this an extreme, full-bodied wine. It has plenty of tannins and an overtone of heat in the aroma and the finish.
Intense concentration and firm structure make this an age-worthy, big and tannic wine. It boasts a deep, dark color, dense ripe blackberry and black cherry aromas and spicy, oaky nuances that add complexity. Best after 2019.
Intense dried herb and fennel bulb aromas rule the bouquet, with faint glimmers of cassis and pepper breaking through every now and again. The mouthfeel is soft and the wine overall balanced with delicate tannins and a short finish.
Intense flavors of mango, melon and apricot lead on this lively but rich dessert. The palate is bursting with flavor but layered spice softens and adds depth. The sweetness is enhanced by a pretty floral character that lingers through the finish. Imported by Wine Emporium.
Intense floral and yellow peach aromas mingle with dusty mineral and savory dried-herb notes on this elegant, quaffable white wine. It's medium bodied with a round, easy-drinking structure and a hint of bitter lime pith on the finish.
Intense floral aromas of acacia flower and jasmine lead the nose on this informal wine. The palate is rather lean, but offers notes of citrus zest and green pear alongside brisk acidity.
Intense floral aromas that initially recall air freshener then burn off to reveal more subdued sensations of blue flower on this blend of 85% Sangiovese and 15% Merlot/Cabernet Sauvignon. The palate offers a core of black cherry accented with notes of cedar, white pepper and espresso alongside firm, drying tannins.
Intense floral scents of freshly cut roses and wild violets jump out of the glass. On the palate, dark cherry and crushed cherry twine with allspice, cinnamon, clove, leather and alpine herbs. All are partnered by assertive but supple tannins and fresh acidity. Best 2015–2030.
Intense fragrances suggest blue flower, leather, truffle, ripe black fruit and spice. The savory palate delivers layers of sweet black cherry, crushed plum, black pepper, mocha and baking spices alongside firm, velvety tannins and fresh acidty. It's already accessible but will develop more complexity. Drink 2015–2025. North Berkeley Imports, Glazer's.
Intense freshness and acidity follow the most delicious perfumes in this crisp wine. It shows considerable minerality, bursting with citric flavors and a mouthwatering aftertaste. Age for several years. Screwcap.
Intense fruit and acidity give this wine a brightly refreshing character. It's about lemon and lime flavors with slices of red apple to bring out more sweetness. The aftertaste has a mineral edge that will allow the wine to age. Drink from 2017.
Intense fruit shines through the toast and youthful acidity of this opulent wine. A generous structure will develop in concentration, bringing out the rich apricot and pear flavors. This is a grand wine, waiting to age. Drink from 2018.
Intense fruitiness along with touches of mint and baking spices make this full-bodied wine impressive as well as complex and layered. The vivid, ripe strawberry and blackberry components are well balanced by firm tannins and a light oak coating.
Intense granite tones lend elegance and complexity to this plump, cherried blend of Merlot, Dornfelder and Lemberger. Supple and round on the palate, it's framed delicately with soft tannins and a fringe of smoke and dried herbs.
Intense herbal aromas of mint and rosemary lead the nose, joined by whiffs of forest floor, red berry and baking spice. The linear palate offers dried red cherry, mineral, anise and tobacco alongside firm, fine-grained tannins and fresh acidity. Drink 2015–2025.
Intense honeysuckle perfume is offset by enticing complexities of mushroom and earth in this sprightly off-dry Riesling. Concentrated tangerine and stone fruit flavors extend through a long, sunny finish. It's showing well already but should continue to improve through 2020.
Intense in black, brooding blueberry and cinnamon spice, this wine is robustly varietal if not a bit overdone, dense and syrupy with challenged acidity.
Intense in herbal cranberry and cassis, this Livermore Cab Franc has a touch of spiciness and a leathery finish.
Intense in lemon and silky, it shows a touch of effervescence from the bright acidity and is textured from the time spent in barrel. The finish and lingering aftertaste steer sweet, into the land of butterscotch and caramel.
Intense in mulled spices and juicy blue and black berry, this is a smooth, approachable and likable wine. Medium bodied, it will play well at the table, providing a chocolaty note at its end.
Intense is a good description of this tightly textured and mineral-driven wine. Its fruit is subdued by the steely, tense character, although there are attractive hints of crisp apple and citrus acidity. The bottling is young and will repay several months aging after purchase.
Intense lemon-lime acidity contrasts luscious yellow cherry and peach flavors in this vibrant, penetrating Riesling. Semidry in style, it's fine and filigreed in texture yet powerful enough to maintain a strong, long finish.
Intense lemon and lime-skin aromas add sheen to ripe, juicy citrus, peach and honey flavors in this off-dry Riesling. Racy and crisp on the palate, it finishes vibrant and dry with lingering crushed-slate minerality. A fantastic bargain for such a solid wine.
Intense lemon and tangerine notes create a most inviting nose. The palate continues in full tangy mode: the aromatic zest of tangerine and ripe Amalfi lemon create a concentrated, uplifting and even cooling freshness. The body is slender but totally concentrated with a dynamic linear structure. Over time, riper notes of honeyed stone fruit appear despite the very dry style, but the chief charms are a marvel of citrus diversity. Drink now through 2035.
Intense mineral tones dominate this dry, sprightly wine. It's delicate and dainty on the palate, but concentrated with tart orange and citrus rind flavors. Finishes brisk and bright.
Intense mineral tones of smoke and crushed slate collide with fresh red cherry and raspberry flavors on the palate of this bang-for-your-buck rosé. Its concentrated fruit flavors are luscious and satisfying but also vibrantly structured, proving dexterous beyond the apéritif hour.
Intense minerality penetrates through the nose and palate of this dry, remarkably bold Riesling, highlighting notes of fresh pineapple and white grapefruit. The mouthfeel is creamy and viscous, but bitter lemon pith and herb notes lend balance and complexity. Drink now through 2016.
Intense minerality shines through concentrated lemon and green apple flavors in this fresh, vivacious Sauvignon Blanc. It's refreshingly brisk on the palate, with bright acidity and just a tickle of spritz on the tongue.
Intense minerality shows at the forefront of this dry, boldly structured wine. It's still youthful, appearing tight and closed, but its solidity of structure, deeply textured palate and stony, slaty complexities all shine through. A wisp of honey glazes a long finish. Enjoy from 2020 through 2025 to allow its nuances to develop.
Intense mint, menthol, ripe berry and dark spice aromas lead the nose. The palate offers dried black cherry mature raspberry, mint, thyme and clove alongside bracing tannins. Give this a few more years to reach its full potential. Drink after 2018.
Intense note of caramel and smoke add complexity to fresh apple and tangerine flavors in this dry, mineral-rich wine. It's delicate in alcohol, yet remarkably round and clingy on the palate, cut by a stream of high-toned acidity on the finish.
Intense notes of crushed stone and slate permeate this stately off-dry Riesling. Pert lemon and tangerine flavors are zippy and fresh, but the wine is more a showcase for its brisk, stony style.
Intense notes of orange flower and citrus make for a bright opening. Crisp and refreshing in the mouth with faint grass flavors, this light example would be a good partner for ceviche or yellowtail sashimi. Drink up.
Intense notes of ripe red and baked apples make a strong impression. The palate is rich with the same baked apple along with a touch of honey and gingerbread. The yeasty flavors of autolysis provide an ideal backdrop for this structured, grown-up and classy wine. The finish is totally dry and wonderfully long.
Intense notes of saffron and pollen lend spice to pretty blossom aromas on this fragrant Pinot Grigio. Flavors of pressed apples on the palate seem savory and subdued by comparison, but lemon-lime acidity brightens the finish.
Intense notes of slate and smoke lead straight to the Mosel on in this spry, mineral-laden spätlese. The palate is bracingly acidic, but honeyed sweetness and streaks of sunny grapefruit and lemon brighten the finish.
Intense notes of white flower and lemon peel perfume this lovely aromatic white. Dry on the palate, with tart tangerine and lime flavors, it is marked by hints of blossom and zesty lime pith. Crisp and tonic on the finish. Drink now.
Intense on the nose, this has spice, leather and ripe berry aromas. It feels clean, plummy, juicy and bright, with lifted red and black fruit flavors. Showing chewy tannins and additional juiciness on the finish, it's very nice and delivers the goods.
Intense orange rind aromas are accented by waxy honey and lanolin notes on this dry, full-bodied Pinot Blanc. It's juicy and bright on the palate, with tart peach and tangerine flavors and zesty lime-toned acidity.
Intense perfume and floral notes overcome ripe apple aromas. It's dry on the palate with flavors of savory apple and green herbs, but feels a bit flat and heavy in mouthfeel.
Intense perfumes give this fine apéritif wine an exotic character. Its crisp texture balances this, showcasing fine lime and grapefruit flavors as well as a touch of lychee. The acidity at the end is lively and refreshing. Drink now.
Intense red berry and cherry notes shine through this Cabernet Franc rosé. Brisk acidity refreshes, but eight months of barrel aging and lees stirring lend an unusually lactic feel to the palate.
Intense red berry, cake spice, new leather and sunbaked earth aromas meld together. The big, chewy palate delivers fleshy black cherry, toast, coffee, anise and grilled herb alongside solid, ripe tannins. You'll also get a nod of alcohol on the finish.
Intense red cherry and violet aromas follow through to the firmly structured palate in this wine, along with pomegranate, licorice and chopped herb notes. Taut, fine-grained tannins and bright acidity provide the framework. Drink 2023–2033.
Intense ripeness and delicate texture go hand-in-hand in this stunning dry Riesling. Honeyed tones of pineapple, tangerine and lemon quiver nervously on the palate, bolstered by a reverberating throng of high-toned acidity. It's dazzling and vital with a lingering kiss of spice and earth.
Intense ripeness opens this wine, followed by a rustic note of leather and horsehide. Puckering tannins show off the oak before a glimpse of blackberry and black currant fight for existence.
Intense rose aromas recall the fragrance found in many cold creams. The floral sensation carries over to the palate, along with candied fruit and baked pineapple, uplifted by a mineral note. Pair it with ripened cheeses.
Intense rose, iris and aromatic herb aromas are the highlight of this wine. The palate isn't as expressive, offering raw sour cherry, powdered sage and excruciatingly astringent tannins that dry out the mouth. It lacks the fruit richness needed to stand up to the oak.
Intense salinity and tropical fruit meld beautifully in this ripe, lusciously textured Sauvignon Blanc. Tart grapefruit and lime notes lend a zesty vitality to the midpalate. The finish lingers with chalky, salty minerality.
Intense scents and flavors of charred wood and espresso beans take full control here. There's little evidence of the underlying fruit. It's a stylistic choice—one that the winery has clearly embraced.
Intense scents of apricot and peach, not to mention a hint of rose, lead the nose and follow over to the bright palate along with orange zest and lime. Sharp acidity leaves a tangy finish.
Intense scents of violet and iris lead the nose of this wine, along with a whiff of woodland berry. The fresh, linear palate offers Marasca cherry, crushed raspberry, star anise and chopped herb flavors framed by youthfully assertive, fine-grained tannins and bright acidity.
Intense sensations of blue flower, juicy marasca cherry, blackberry and blueberry form the focus of this luminous blend of 85% Sangiovese, 10% Ciliegiolo and 5% Alicante. White pepper and cinnamon spice give the juicy, delicious palate depth while supple tannins and freshness make it extremely accessible. It's at its peace so enjoy soon. Vos Selections, Tosco Wine,
Intense smoke and crushed-stone notes linger from start to finish on this distinctly mineral beerenauslese, adding a savory tone to luscious honey and lemon flavors. Zesty lime and lemon notes offset sweetness on the palate, finishing with a touch of puckering astringency.
Intense smoke and dusty mineraity has become a calling card of sorts for Tierce, the annual collaborative bottling of three Finger Lakes Riesling producers. Deeply savory on the palate as well, pronounced notes of chalk and slate are broken by staccato strikes of sour green apple and lime. It's a distinct and increasingly consistent style now for Tierce that has served it well over the years.
Intense smoke and mineral tones mingle with fragrant lemon peel and lavender in this slightly exotic off-dry Riesling. It's buoyantly peachy yet also cutting and spry, finishing bright on a streak of tangerine acidity.
Intense smoke and nut-skin aromas add an earthy, savory minerality to rich, sweet Meyer lemon and orange-peel notes on the palate of this delicate yet powerful wine. There's massive complexity here, revealing itself in layers and layers on the long, lingering palate.
Intense smoky, slatey complexities lend an earthy rusticity to this wine's punchy tangerine and grapefruit flavors. It's sunny and sweet yet neatly balanced with crisp lemon-lime acidity. Drink now through 2021.
Intense stone-fruit and honeysuckle notes merge seamlessly with hints of smoke and crushed stone. While ripe and rich, it's also penetratingly dry, with juicy fruit flavors. It's gorgeously composed with striking lime-juice acidity and a savory, minerally tone that lingers.
Intense tangerine notes are flecked with hints of powdered sugar, dried herbs and potpourri on this pleasant off-dry Riesling. It's easy drinking with lush, slightly overripe fruit, but finishes quite dry with a steely, honeyed feel.
Intense tannins and full body make this Syrah difficult to savor at this point, but it may round out with aging. It smells like smoke and black pepper, and tastes like grilled beef and blackberries. It is firm and astringent in texture, tight and concentrated in flavor. Best after 2018.
Intense tropical fruit aromas are punctuated by notes of honeysuckle and jasmine. The juicy palate offers pineapple, mango, banana and citrus with a hint of mineral alongside fresh acidity.
Intense tropical fruit aromas take the lead. The ripe, juicy palate offers banana, pineapple, grapefruit and white peach alongside lemon zest and mineral. Adding balance, refreshing acidity gives way to a clean, lingering finish.
Intense tutti fruity aromas recall grape-flavored chewing gum. The palate is less expressive but muddled, offering sensations of thyme and rock candy that finish abruptly.
Intense underbrush aromas, black berries and baking spices lead the nose on this wine. The dense palate offers up juicy wild cherry, black pepper and cinnamon-spice alongside solid but velvety tannins. It's well balanced and already shows depth but hold for complexity. Drink 2016–2021.
Intense up front, with potent black fruit aromas offset by a lactic creaminess. Racy and juicy in the mouth as bright, penetrating blackberry flavors hit hard and then are softened by flavors of chocolate and mocha. Feels a little acidic and strained, but should age nicely for up to five years.
Intense violet, dark berry, ground pepper and a whiff of leather are some of the aromas you'll discover in this radiant wine. Concentrated and delicious, the palate brings flavors of blackberry, black cherry, clove and tobacco, while fresh acidity and velvety tannins provide balance. Soft but structured, it's already tempting, but wait a few more years for added depth.
Intense violet, red-skinned berry and cooking spice aromas set the stage in this bright red. The lively palate delivers red cherry, blackberry and cinnamon touches alongside round tannins and lively acidity. Enjoy soon.
Intense whiffs of tangerine and lemon zest perfume this aromatic Riesling. It's dry on the palate but ripe and expansive in feel, with juicy, concentrated white grapefruit and pear flavors. It finishes long and lean with a distinctly mineral tone.
Intense wild berry and pomegranate fruit anchors a spicy, balanced, ageworthy Syrah with notes of Provençal herbs. Tart and still quite young, it is already nicely melded together. Spicy/herbal/peppery aromas show just a hint of a green edge, leading into the characteristic Boushey aromatics of violets, with notes of earth and truffle and ground coffee.
Intense with acidity and young fruitiness, this wine needs some time. The potential of the white and citrus fruit is there, with an herbaceous character that needs to soften. Drink from late 2015.
Intense with botrytis and concentrated dried apricot and fig flavors, this is a finely balanced wine. It's ripe and opulent, certainly, but it also has the potential to age very well. Drink from 2024.
Intense with cherry and surprising tart citrus notes, this vineyard-designated wine is a perennial knockout. High in acidity, it offers a lively structure, soft texture and a muscularity of tobacco and dusty, brambly flavors.
Intense wood-aged wine. The wood is still apparent in this intense, youthful wine, although the richly concentrated mint and black fruit flavors are sure to come through in a year or two. This is certainly ageworthy, a wine that packs all the right structure and dark fruit character.
Intense yeasty aromas lean a bit nutty with a suggestion of citrus. Aggressively frothy bubbles give way to cashews and bread dough showing hints of lemon. Grapefruit pith and peanut skin bring a slightly bitter note to the finish.
Intense yellow stone fruit, grapefruit, smoky flint and nutmeg aromas jump out of the glass. The bright, generous palate doles out juicy apricot, mature peach and orange zest notes, framed by tangy acidity. A mineral note lifts the lingering finish.
Intense, alcoholic, and wonderfully complex, with layers of toast, spice and fruit. The vines range from 50 to 80 years old or more; the wine is robust, balanced and muscular. St. Francis makes a flat-out wonderful Zin year after year, vintage after vintage, big and bellisimo.
Intense, alluring aromas of exotic spice and ripe red fruit take center stage in this fragrant, polished red. The elegantly structured palate offers juicy cherry, crushed raspberry, cinnamon and white pepper, framed by silky tannins that give it a smooth mouthfeel. A carob note marks the finish.
Intense, compact aromas feed into a big, tannic palate with monster fruit that's fairly herbal in character. This is a pounding wine that eschews elegance for black-fruit power, and along the way it's rubbery and a bit scratchy.
Intense, complex and full-bodied, this is a powerful Pinot Gris. It has weight and richness, providing both fruitiness and a ripe texture. Ready to drink, with the acidity lifting the finish.
Intense, concentrated aromas of rubber band, blackened spices, mint and eucalyptus lead to a shear, rock-hard palate that offers almost zero cushion to absorb massively rugged tannins. Woody, minty blackberry flavors end with heavy oak, herbal notes and blatant astringency. Drink 2018–2030.
Intense, concentrated wine with herbaceous flavors allied to gooseberry, pink grapefruit and a steely edge of acidity. With its powerful fruits, it is worth aging for a few months.
Intense, concentrated, this blend seems to bring out the best in all three grape varieties, creating a theme of ripe cherries and dark plums, with variations  from the Cabernet tannins and a rounded texture from the Merlot. Impressive, and worth aging for 3–4 years.
Intense, creamy aromas set the scene for an impressively rich wine that brings out plenty of stops. While the fruit is fresh, it is also dense, concentrated, a welter of white and yellow fruit flavors over acidity. There is a pure sense of terroir wine, the fruit a real expression of the land.
Intense, crisp acidity shines on this young wine. It's concentrated citrus is like sucking a lemon. This character shows its potential for aging. It will will develop richer, secondary flavors over the next 2–3 years. Screwcap.
Intense, direct aromas of blackberry, cassis and graphite are bold but not overly complex. This is so large and extracted on the palate that the tannins grind. Ripe blackberry, cassis and a hint of salt fill the flavor profile, while this finishes fat, tannic and with flavors of licorice and blackberry. Drink through 2026.
Intense, enticing aromas of violet, rose and leather lead the nose along with an earthy whiff of game. The palate is still young and primary, but already offers red berry, licorice, white pepper and cinnamon. Tightly wound, assertive tannins and bright acidity provide balance. Drink after 2020.
Intense, fiery aromas of licorice, blackberry and marzipan are rooty and still a bit raw after years in bottle. This Malbec blend is lush and ripe, but blocky tannins show some bite. Flavors of black fruits and toasty oak finish even more blackened and toasty. Drink through 2021.
Intense, focused and also quite floral on the nose, this blend of Malbec, Cab Sauvignon and the Italian variety Ancellotta is all about the fruit. Flavors of fig, blackberry and cassis ride nicely on a smooth, chewy palate. On the finish, this is layered, deep in feel and toasty in flavor. Drink this impressive, full-bodied blend now through 2018.
Intense, fruity, soft and sensuous, this sweet and pretty wine features whole cluster fermentation. It is lively and balanced, fruity and smooth. Terrific for summer sipping.
Intense, generous aromas of white flower, passion fruit, citrus blossom and crushed stone comprise the nose. This blend of Sauvignon Blanc and Chardonnay offers impressive intensity and a long, spicy finish.
Intense, lingering aromas and flavors give this wine—a combination of Cabernet Sauvignon, Merlot and Cabernet Franc—a memorable edge. On the nose, a combination of savory spice and dark plum and chocolate lead, while the palate is rife with earthy spice, mint, cocoa and smoke. Complex but balanced and traditional, the wine will age well and pair well with complex, robust dishes.
Intense, lovely aromatics of wild berry, fragrant blue flower, crushed herb and a whiff of tilled soil lead the way. On the powerful palate, youthfully assertive but refined tannins frame layers of crushed black cherry, blackberry, mint and ground pepper while a licorice note closes the lingering finish. Boasting structure and finesse, it shows surprising aging potential for the vintage. Drink 2020–2031.
Intense, nutty, yeasty aromas are briny and a touch creamy. This has a tight, pure, round palate with salty nectarine, apricot and nut flavors. Walnut oil and white pepper notes grace a direct, lively finish.
Intense, rich and creamy, this effortlessly balances the wood influence with the apricot and white peach flavors. It demonstrates the opulence of the year while remaining structured. Developing well, this is almost ready to drink now.
Intense, rubbery aromas of blackberry, cassis and raisin lead off. This Tinto Fino is full bodied, saturated and ripe in feel. Blackberry, cassis, toast and chocolate flavors finish with a covering of burnt oak and spice. Drink through 2026.
Intense, spicy and loaded with grapefruit, pineapple and citrus, this has a unique intensity and power. If you distill Washington Riesling down to its essential fruit/sugar/acid components, this expresses it beautifully. At just 9.8% alcohol, it's a definite Kabinett style, with so much acid that the 2% sugar does not signify.
Intense, spicy and richly fruity nose. Already meaty, bloody and gamy; this really hits the mark for this variety. Good acids, weight and balance. It's a very sexy wine, with a long, concentrated finish that shows extracted berry fruit and layers of mineral and earth, with just the barest hint of roasted barrel.
Intense, well-directed aromas are staunch, woody and suggest turpentine before pulling back. A lemony palate is loaded with citric acidity, which creates an electric mouthfeel. Nutty, citric and zesty on the finish, this is a superb artisan fino with a high level of complexity.
Intensely acidic wine, its red fruits and caramel hidden behind a tart, over-lemoned flavor. For lovers of mouth-shockingly dry rosé. Screwcap.
Intensely aromatic in spicy black cherry and earthy leather, the Devious Primitivo is more structured than some of Macchia's Zinfandels, more savory than sweet, with tannic grip. Smooth and velvety, it'll impress alongside salumi and other charcuterie.
Intensely aromatic of exotic spice, potpourri and dried fig, this dry Gewürztraminer is a bit atypical, but thought provoking and enjoyable. Lemon and apple flavors have a slightly yeasty tone, but brisk acidity and puckering tea-leaf tannins lend elegance and balance.
Intensely aromatic of ripe black cherries and berries, this is a surprisingly bold, big Pinot Noir. The palate is lush of blackberry preserves and coarse, chunky tannins that dominate the finish.
Intensely aromatic Williams Christ pear and minerality combine to make a sleek wine that leaves real impact. The palate is concentrated but toned. Fresh grapefruit zest amid ripe apricots makes this wine vivid and refreshing.
Intensely aromatic with notes of flowers and ripe tropical fruits, this is a lush, textured Gewurztraminer with massive power and brawn. Just off dry in style, it's surprisingly elegant for such a big-bodied wine, but with ample acidity. Nuances of tea leaves and potpourri linger on the finish.
Intensely aromatic with notes of orange blossom, honey and tangerines, this juicy, fruity Riesling is delicate in body with a refreshingly crisp acidity. Whiffs of lanolin and dried herbs add complexity and finesse.
Intensely aromatic with notes of orange blossom, honeysuckle and candied orange peel, this balances ripe tropical fruit and creamy butterscotch flavors with a shower of lemonade acidity. Made using grapes that were frozen post-harvest.
Intensely aromatic with scents of ripe stone fruit and exotic mango, this delicately structured Riesling reverberates with acidity and fine, focused minerality. Semidry in style, it finishes long with lip-smacking fruitiness.
Intensely aromatic, intensely fruity, this Riesling packs a powerful punch of flavor within a delicate frame. The fruit profile is tropical with concentrated guava and mango flavors spiced with hints of white pepper. It's semi-sweet in style, but bracing acidity leaves the finish quite dry.
Intensely aromatic, this carries a wealth of layered flavors consistent with past vintages. Umami, sea salt, mineral and Provençal herbs comingle, with a rich component of raspberry, plum and cherry compôte. More layers appear through the finish, with orange liqueur and a whiff of tanned leather.
Intensely aromatic, this has scents of honey, caramel and dried savory herbs. It is a penetrating Tokaj that has a herbaceous tone. The palate is rich and creamy, and it offers characteristic flavors of tropical fruit, beeswax and flower, swathed by hints of lavender and sage.
Intensely aromatic, this is a spicy, sublime and soft wine, elegant and unexpected, bright and alive and fresh instead of overbearing. Its rustic roots endear rather than distract, with an exuberance of blueberry at its core.
Intensely aromatic, this is Oregon Pinot at its most lush. Seductive scents lead into lengthy, balanced flavors of cherry and red plum, highlighted with green tea and tobacco notes. Tannins are smooth and proportionate, and the overall structure suggests aging this wine through 2025–2030.
Intensely aromatic, this opens with tantalizing scents of citrus blossom, yellow peach and aromatic herb. The creamy, foaming palate offers apricot, candied tangerine zest, lemon drop and a note of crystallized ginger. Bright acidity and a hint of thyme lift the rich flavors.
Intensely aromatic, with gooseberries, cat pee and a strong dose of flint smoke all rounded out by pink grapefruit flavors that persist on the finish.
Intensely aromatic, with loads of sunny peach, apricot and yellow flower aromas, this off-dry Riesling is ripe and concentrated, yet impeccably structured. So fruity, it's almost tropical on the palate, but it finishes dry and crisp, with penetrating lemon-lime acidity.
Intensely aromatic, with lovely accents of pine needle, grapefruit and mint. An elegant, complex and vividly spicy wine, with all elements proportionate, and showing excellent depth and structure. The flavors of fruit and forest just keep unfolding through a lingering finish.
Intensely aromatic, with notes of blackberries, bramble and granite, this is a rich, lavishly oaked Pinot Noir with heft and power. It's a bit woody now, but 3–5 years in the cellar should bring out its floral, mineral qualities.
Intensely aromatic, yet big and even chunky in the mouth, this young wine remains compressed and hard-edged. Give it ample aeration, and cranberry, blackberry and black cherry fruits come alive. Dense with fruit and detailed with wet stone minerality, this should be cellared a few years, and consumed from 2020 to 2030.
Intensely built, this is a big-boned and richly layered wine, dense and ripe in blackberry jam. The fruit is joined by smoky oak and further flavors of chocolate-covered coconut.
Intensely charred and rubbery, with peanutty aromas that also fold in fresh-laid road tar. Gotta say this is unusual for Maipo and Chilean Cabernet; it's herbal, with a green infiltration. Bouncy on the finish, with grabby tannins. It's almost there, but too many speed bumps don't allow for smooth driving.
Intensely colored, this wine is from a replanted estate block just coming into its own. The texture is soft and silky, yet austere. It dances in earthy blueberry and spicy cedar notes, finishing in a powerful pronouncement of oak.
Intensely concentrated and nuanced with oak, spice and citrus rind, there's a whole lot more than insipid quaffing in store for this Pinot Grigio. Lithe, lean and deeply mineral in style, it's a wine meant for slow sipping and pondering.
Intensely concentrated flavors of sweet cantaloupe, tangerine and peach belie the difficulties inherent to Mosel's 2013 vintage. This spätlese is unusually rich and silken on the palate, yet maintains a thrilling high-acid profile. Finishes long with lingering notes of honeysuckle and saffron.
Intensely concentrated in black currants, cassis liqueur and oak aromas and flavors, this Cabernet is so strong, it's practically undrinkable now. It's not just the potent tannins and bright acidity, it's the raw, jammy quality of the fruit. All these elements could begin to come together after 2017.
Intensely concentrated red cherry aromas are accented with a delicate leafiness in this rich, robust Cab Franc. It's a powerful, juicy, boldly textured wine with a bit of heat on the finish, but stays fresh on the palate thanks to a vibrant spray of acidity.
Intensely concentrated sour cherry and raspberry flavors ripple throughout this lusciously textured Pinot Noir rosé. It's intensely forward and fruity yet nuanced with hints of nut, spice and toast. Supple and slightly clinging on the palate yet briskly structured, it can stand up to a wide variety of cuisine and far beyond those fleeting summer months.
Intensely concentrated, this wine offers minerally petrol and hazelnut, particularly on the nose. A salinity marks it on the medium-bodied palate, giving it an intriguing edge before finishing in a squeeze of lemon.
Intensely crisp and mineral, this wine puts forth bright citrus flavors for its refreshing fruitiness. It is a light, lively and immediately drinkable wine, with brisk texture and acidity. Worth aging, but very drinkable now. Screwcap.
Intensely crisp and perfumed, this is a green-fruit flavored wine. Its tangy character is reinforced by a mineral texture. The wine needs another six months, so drink from 2018.
Intensely crisp wine, very fresh, with red currant fruit flavors, a touch of caramel, but deliciously refreshing. Great as a mouthwatering apéritif. Screwcap.
Intensely crisp with a strong lemon and orange zest character, this is a ripe, tight wine with hints of honey and a steely, mineral aftertaste. It will be better from the end of 2015.
Intensely dark and focused, this bottling from Santa Barbara County's historic vineyard is unrivaled in intensity, showing mulberry, elderberry, crushed rock, roast beef and a hint of sagebrush. Full but not sweet boysenberry flavors come through on the palate, balanced by dusty earth, wet stone and more chaparral spice notes.
Intensely dark aromas of black currant, char, roast beef and a slight bit of gamy funk show on the very masculine nose of this bottling by San Jose-based vintner Adam Comartin. There is bountiful acidity on the sip and thick mouthcoating tannins, allowing the black fruit and caramel flavors to penetrate deep into the finish.
Intensely dark blackberry fruit meets with game and minty chocolate on the nose of this appellation blend by Adam Lee. The flavors are woody with forest undergrowth, and surround a core of mulberry.
Intensely dark in color, this syrupy rich, extracted Malbec pushes the envelope of max ripeness via heady balsamic aromas of leather, blackberry and cassis. The palate couldn't be much riper, while heavy oak means flavors of chocolate, vanilla and wood grain are as prominent as the wine's massive berry fruit components. Drink through 2020.
Intensely dense and feral, this wine opens with a thicket of tart cherry and strawberry, followed by leathery black pepper and lavender. Medium in body and acidity, it works for the table, finding balance as it goes, before a rich taste of toffee finishes things off.
Intensely earthy and dense, this is a rustic undertaking, tannic and bittersweet, with a powerful savory side, defined by black tar, tobacco and smoked meat. The finish takes a different turn, a true partnership between vanilla and chocolate.
Intensely earthy at first, aeration opens up the nose of this rather savory off-dry Riesling, revealing fresher notes of lemon and lime peels. It's delicate in concentration, but tart green apple and citrus flavors are zestful.
Intensely earthy notes of crushed stone and dried clay offset sweet, slightly caramelized apples and pears. While light bodied and zippy, it finishes with a slightly waxy honeyed sweetness.
Intensely earthy notes of honey and wax, and just the faintest whiff of petrol, are enticing precursors of maturity within an otherwise delightfully fresh, fruity Riesling. It's delicately crisp on the palate, but ends with a long, lanolin-coated finish.
Intensely earthy, savory tones juxtapose sweet tangerine and apple in this delicately concentrated yet lip-smackingly honeyed kabinett. The finish is refreshingly brisk and lemony. Drink now.
Intensely earthy, this wine hails predominantly from Susanna's Vineyard, a site in the heart of the Green Valley section of the larger Russian River Valley that's known for its elevation and coolness. Here, crisp raspberry and cherry do provide a sense of that coolness, but the wine develops into a substantial behemoth of full-bodied richness and weight, with a powerful, peppery finish.
Intensely floral aromas of iris, violet and wild berry lift out of the glass. The vibrant, linear palate offers ripe wild cherry, espresso and vanilla alongside fine-grained tannins and brisk acidity. You'll also detect the slight warmth of alcohol on the finish.
Intensely floral aromas of violet and iris lead the nose along with a whiff of menthol. The one-dimensional palate offers black cherry, cranberry and licorice alongside bright acidity and fine-grained tannins. Despite the hint of evident alcohol on the finish, this is surprisingly easy drinking.
Intensely floral aromas of violet, iris and rose emerge in the glass along with a whiff of dark-skinned berry. The savory palate offers juicy wild cherry, raspberry, cinnamon, mint and clove while mineral and licorice notes wrap around the finish. Close-grained tannins provide the firm framework.
Intensely floral aromas of white and yellow spring flower lead the way on this light and fragrant sparkler. The rather lean racy palate isn't quite as expressive as the nose but still offers green pear and tart apple alongside firm acidity.
Intensely floral aromatics distinguish this pure varietal wine. Those body powder scents linger in a soft, lightly floral palate, along with flavors of citrus flesh and rind.
Intensely floral on the nose, this is a blend of 70% Pinot Grigio grown in Carneros, 15% Traminer also grown in Carneros, and 15% Moscato giallo from Lodi, which the producer has previously employed in delightful wines of its own. Lilting and bright, it has substance behind the equal balance of fruit and spice, offering a taste of lemony ginger and pear.
Intensely floral scents of fragrant blue flower and rose mingle with red berry and a whiff of dark spice. On the elegant, structured palate, star anise and cinnamon accent juicy Marasca cherry and crushed raspberry. Firm refined tannins and bright acidity provide seamless support. It's savory and loaded with finesse. Drink 2023–2035.
Intensely floral violet and iris scents mingle with wild berry and new leather notes. The palate is youthfully austere, showing dried red cherry, star anise and clove flavors, with firm, fine-grained tannins that carry the finish. This needs a few more years to unwind and develop.
Intensely floral, this opens with aromas of blue iris, crushed violet, ripe berry and a whiff of baking spice. The elegantly structured palate doles out juicy plum, ripe wild cherry, vanilla, cinnamon and mocha accompanied by fine-grained tannins. Drink through 2021.
Intensely floral, this opens with aromas that recall air freshener and lilies past their prime. The floral aromas carry over to the lean, rather diluted palate along with a note of candied nectarine zest.
Intensely fragrant from the moment the cork is pulled, this exceptional wine (formerly bottled as de Lancellotti vineyard) bursts out of the glass with sweet baking spices, sandalwood and tart red fruits. The structure and balance, along with its impressive concentration and length, mark this as a wine to cellar. Drink now through 2030.
Intensely fragrant of gardenias, fresh pears and lanolin, this dry sparkling may be a bit too perfumed for some, but its fresh apple and pear flavors are pleasant. Dry, with a high-toned acidity, it finishes on a slightly bitter, stony note.
Intensely fragrant, this beautiful, vibrant wine offers enticing scents of iris, violet, rose and perfumed wild berry. It's elegantly structured and loaded with finesse, offering cherry, strawberry, crushed herb, coffee and white pepper alongside taut refined tannins. It's impeccably balanced, with bright acidity. Give it time to fully unwind and develop even more complexity.
Intensely fragrant, this honey-sweet auslese wafts of ripe yellow peaches and caramelized sugar. Tropical mango, pineapple and melon collide on the palate before falling neatly in line against a strike of high-toned acidity. The finish is luxuriously long, peppered by a faint dusting of saffron. It's a stunner already but should shine brightly for decades to come.
Intensely fragrant, this lovely sparkler offers enticing aromas of white spring flower and ripe orchard fruit. The savory palate doles out green apple, white peach, tangerine zest and chopped herb while fresh acidity lifts the rich flavors. A creamy perlage lends finesse.
Intensely fragrant, this offers enticing scents of woodland berry, violet, rose, aromatic herb and new leather. Elegantly structured, the linear palate is all about finesse, delivering red cherry, pomegranate, white pepper and licorice framed in firm refined tannins. Drink 2022–2032.
Intensely fragrant, this opens with aromas of chopped mint, baking spice, pressed violet and cedar. The linear, elegant palate delivers tart red cherry, crushed red raspberry, clove, star anise and mineral alongside assertive, fine-grained tannins and fresh acidity. It's still youthfully austere so give it time to unwind and fully develop. Drink 2021–2031.
Intensely fragrant, this opens with heady aromas of perfumed violet, truffle, new leather, crushed herb and wild berry. Chewy and enveloping, the full-bodied palate doles out succulent wild cherry, ripe raspberry, licorice and cake spice while big velvety tannins lend structure and polish. Drink through 2025.
Intensely fragrant, this opens with scents of violet, rose, perfumed berry and a subtle whiff of menthol. The elegant, structured palate delivers tart cherry, white pepper, clove and a hint of coffee alongside firm, fine-grained tannins. Drink 2020–2028.
Intensely fragrant, this opens with stunning aromas of iris, violet, perfumed berry and a whiff of botanical herb. Linear and refined, the focused palate offers red cherry, strawberry, white pepper and a hint of star anise framed in taut refined tannins and bright acidity. It shows great tension and energy. Drink 2023–2035.
Intensely fruity and ripe, with a fine edge of acidity and minerals. The orange, honey and nectarine flavors have a savory tang of gooseberry.
Intensely fruity and subtle in oak, this wine is smooth and juicy, with a pronounced sense of cherry and strawberry. Substantive tannin provides weight and breadth, along with a grippy, leathery finish.
Intensely fruity notes of red currant and raspberry abound on this fragrant full-bodied rosé. It's boldly concentrated on the palate as well, bursting of fresh berry and plum flavors. Primary and juicy in style, yet elegant and penetrating, it's an excellent rosé for year-round consumption—if you can still find a bottle.
Intensely fruity on the nose, with spicy flavors that follow and expand across the palate. This has excellent grip and depth, along with balancing acidity and structure. Plum, kirsch and concentrated cherry flavors pop out. It's a wine of refined power.
Intensely fruity, almost tropical, on the nose and palate, this concentrated, juicy Gewürztraminer balances rich melon and lychee flavors with delicate notes of tea and spice. Just a hint off-dry in style.
Intensely fruity, almost tropical, on the nose, this juicy Chardonnay is chock full of fresh pineapple, melon and mango flavors. While not complex, it's a fun, widely appealing wine marked by bright acidity and luscious mouthfeel. Enjoy now through 2019.
Intensely fruity, combining a spicy edge with ripe apples and grapefruit. It is deliciously crisp, with some richness. The fruitiness goes through and through the wine. Screwcap.
Intensely fruity, forward tones of peach and strawberry are shaded by bramble and earth on this light-footed rosé. Approachable and fresh, yet just a touch savory, it finishes brisk and clean.
Intensely fruity, ripe and full-bodied. It has delicious apple and apricot flavors, bursting out of the glass with pure enjoyment. Lively acidity gives an extra dimension of brightness. Drink now.
Intensely fruity, this delicious, ripe wine explodes with fresh acidity and fragrant fruitiness. Apricots, lemon and juicy apples give a fruit salad of flavors. Drink through 2015.
Intensely fruity, this has great acidity, fresh red fruits and delicious orange-zest tang. Pale in color, it is poised and elegant, leaving a crisp, refreshing aftertaste.
Intensely fruity, this simple dessert sparkler offers juicy raspberry, crushed red cherry and strawberry alongside vanilla and a confectionary note. Bright acidity offsets the semisweet flavors.
Intensely fruity, this sun-kissed blend of Chardonnay, Viognier and Sauvignon Blanc bursts of yellow peach and tangerine flavors. It's ripe and weighty on the palate, but finishes brightly on a zesty lemonade streak. Enjoy soon for its youthful exuberance.
Intensely fruity, this wine is, unusually for a Provence rosé, in need of some time to calm down. Its acidity and red-currant fruits are almost too much at this stage. When it softens out, it will be delicious. Here's your holiday wine for end of 2017.
Intensely fruity, this young wine bursts with energy. It is tangy, layering lemon and pink grapefruit flavors over a mineral, taut texture. It needs a few months to soften, so drink from 2016.
Intensely generous in toffee and buttered caramel, this wine veers into a perception of sweetness, held up by a thick presence of oak. Medium bodied, it tastes heavier than expected.
Intensely green and herbal on the nose, this has penetrating flavors of gooseberry, lavender, mint and grass. This Sauvignon Blanc, which was aged for two years in French barrique, is textural, with its hints of green-tea-like tannin.
Intensely herbaceous notes of fresh green leaves and stems add briskness to crisp red-plum and cherry flavors in this full bodied, yet keenly balanced wine. Wisps of violet on the palate and soft, furry tannins lend it an elegant feel.
Intensely herbaceous on the nose and palate, there's a pleasant savoriness to the concentrated red cherry and raspberry flavors in this ripe, full-bodied Cabernet Franc. There's a touch of heat on the finish, but overall, it's a well-balanced wine that should please a wide audience.
Intensely herbaceous with a woody characteristic and touch of green olive, this estate-grown wine offers tight-grained tannins and a lift of acidity around deeper notes of cassis and chocolate. From a vineyard in St. Helena, it shows the relative coolness of the vintage.
Intensely herbaceous, this is a crisp, lemon and grapefruit-driven wine. Bright and fruity, it has a touch of minerality to keep it structured. Drink now.
Intensely herbaceous, this is almost too fruity and crisp for its own good. It's dominated by juicy citrus fruits, gooseberries and forward acidity. Drink from 2015.
Intensely herbaceous, this is grassy, crisp, catty—all the flavors that come from young, cool-climate Sauvignon Blanc are here in bucketsful. It is delicious, refreshing and aromatic. Drink from 2015.
Intensely herbal and green, this wine is as crisp as possible. It's also attractively perfumed from the Gros Manseng in the blend that is dominated by Colombard and Ugni Blanc. The wine is brightly fruity and deliciously crisp and refreshing. Drink now.
Intensely herbal, this is a crisp, cool wine. Layers of citrus, grapefruit and gooseberry mingle with grassy, herbal flavors. Green, fresh and drinkable now, this is a fine apéritif style.
Intensely herbal, this is a ripe, fresh and fruity wine. It has a grassy character that partners with tropical-fruit flavors. Drink now.
Intensely herbal, this is classic Sauvignon Blanc. It is packed with green fruit and herb flavors, with lively acidity. It is crisp, full bodied and fruity. Drink now.
Intensely honeyed with flourishes of citrus, saffron and lanolin, this ice wine is a showcase for the grape's exuberantly floral, fruity personality, backed by focused lemon-lime acidity. It's dreamy on the finish, lingering long, rich and sweet on the palate.
Intensely honeyed, this silky wine abounds with sweet tropical fruit and citrus tinged with savory hints of saffron and tea. The palate is rich and sweet with bright orange and tangerine flavors cut with searing acidity and a slightly astringent finish.
Intensely juicy, this is packed with acidity and tight red-cherry fruit layered with firm tannins. It feels a little austere at the moment, and it is likely to take time to open.
Intensely juicy, this wine delivers tannins as well as red berry fruit flavors. Great acidity brings out a fresh side. The structure will push the wine forward and give it a good future. Drink from 2017.
Intensely liquorous, this finely balanced wine shows considerable sweetness, but it is so delicate and understated. This makes it a great food wine. There is a suggestion of honey, while baked apple flavors are more apparent. And the layer of acidity keeps the wine fresh and racy.
Intensely mineral in character, with a real feel for the stony soil, this is a tight, taut wine that reveals layers of fresh pink grapefruit and green plum flavors along with sufficient ripeness to give a rounder aftertaste. But the wine does need 3–4 years' aging at least. Screwcap.
Intensely mineral on the nose with aromas of wet granite and steel, this delicate dry Riesling builds in floral, fruity exuberance on the palate. Fleshy and ripe with white peach and honeydew flavors, it finishes long with hints of zesty lime pith.
Intensely mineral on the nose, followed up on the palate by flavors of crushed vitamin tablets, wet stone and brine. Despite some residual sweetness, the overall impression is of salty, mineral dryness coupled with tart, citrusy flavors on the finish.
Intensely mineral tones of slate and granite radiate against a backdrop of blossom, grapefruit and peach in this classic Mosel kabinett. Zesty and spry, it's irresistibly inviting, sip after sip after sip.
Intensely mineral wine, with an austere edge of acidity and texture. It has a pure quality, its apple flavors shining through the outer shell. With its firm character, it will age many years.
Intensely mineral, this dry, laser-focused Riesling expresses the stark purity of Mosel's 2013 vintage. Shimmering acidity bristles the palate, accentuating fresh apple and pear flavors. The finish is cool, steely and long.
Intensely oak-driven on the nose, toasted coconut and coffee aromas are front and center. Rich, full and round in feel, with solid tannic structure, the palate initially follows suit, however upon further investigation a concentrated core of blackberry and dark plum lies underneath. The fruit is there, yet hidden by a heavy film of makeup.
Intensely oaky, buttery and creamy, this lush style also shows ample acidity, keeping the richness in check. It's big and borderline blowsy, but packed with flavor.
Intensely oaky, this Carneros Pinot is brooding in ripe plum fruit and straightforwardly layered with approachable fruit flavor and mellowing tannins. Enjoy now.
Intensely peachy from nose to finish, this sprightly semisweet sip offers loads of juicy fruity enjoyment. It's easy going and slightly candied on the palate but finishes crisply.
Intensely peppery as well as fruity, this is a tight, crisp wine. It has creamy acidity as well as a more nervy, mineral character that shows a tangy texture at the end.
Intensely peppery, this wine is aromatic with notes of black currants. Fruit flavors are marked with lemongrass spiciness and tense acidity. The wine is light in body, with a refreshing character that's going to be just right as an aperitif. Screwcap.
Intensely perfumed and very spicy, with a core of dryness in the richness. The wine feels weighty, with some pepper, honey and sweet fruits; very full in the mouth.
Intensely perfumed this dark golden vineyard-designate is young and still resolving, youthfully fresh and alive. Coconut, Brazil nut and Asian pear give it context and texture, with a background invitation of homemade biscuit.
Intensely perfumed wine, with spicy Syrah aromas dominating this blend with Grenache and Cabernet Sauvignon. There's also an earthiness to the wine, which is still young. The tannins comes through with black fruits, fresh acidity, and some firm ripeness. Age for 3–4 years.
Intensely perfumed with notes of violet petals, potpourri and herbs, this is a stunning, elegant Riesling that's also powerfully structured on the palate. It's intensely ripe with stonefruit, but quite dry in style with reverberating lime-juice acidity and a deliciously astringent lime-pith note on the finish.
Intensely perfumed, this is herbal but ripe, too, with fig and melon fruit aromas. It's boldly flavored in the same vein, with the only quibble being that it finishes a little short. A solid effort.
Intensely perfumed, this offers enticing scents of wild red berry, rose, violet and exotic spice. The polished, linear palate delivers ripe black cherry, spiced blackberry, cinnamon and star anise alongside silky tannins and refreshing acidity.
Intensely perfumed, this wine has huge spiciness. Considering the richness, it's surprising how the acidity cuts through and gives a fresh character. The wine is crisp and rich at the same time, and ready to drink.
Intensely perfumed, this wine has soft tannins and a smooth, red-fruit-dominated texture. From a 3.5-acre premier-cru vineyard, it is ripe while light in character, suggesting it will age smoothly and quickly. The wine is almost ready now, although it will be best from 2018.
Intensely perfumed, this wine is also structured and fresh. Combining these elements gives a dense wine, firmly textured and with a dry core. Acidity gives the natural richness lift. It's meant for aging, drink from 2017.
Intensely perfumed, this wine shows both strength and great elegance. The raspberry flavors float over a light structure of some dry tannins. The acidity is there, but it is the generosity of the fruit that is most obvious, going right through the wine to the sweet, jammy finish.
Intensely perfumed, with green herbs, floral, even lychee hints on the nose. The palate shows herb and wet-stone flavors, but also a faint musty note. Very poised in feel, this is commendable for its excellent texture and balance.   Drink now. —M.M.
Intensely plush aromas of peach, daffodil, sweet rose and even pineapple show on the nose of this botting. There's lots of sizzle to the racy sip, where tart green apple, green pear and green-tomato flavors make for a tangy, refreshing wine.
Intensely rich in character, touched lightly by new wood, the acidity crispening the ripe orange and sweet peach skin texture. This is a gorgeous, opulent wine.
Intensely rich wine that flows opulently. Rounded warm and concentrated, it has spice, pepper as well as pineapple and peach fruit. It is not sweet but the unctuous character makes it feel so. Needs at least five years in bottle.
Intensely rich, this wine is packed with flavors of spice, gingerbread and lychees. It has a full, rounded character with an intense spiciness that is anchored to a more structured texture. Drink now and until 2018.
Intensely ripe and chocolatey, this full-bodied wine swims in blueberry and blackberry jam flavors, slathered with graham cracker and vanilla sweetness. Broadly appealing, soft and round, it takes on a cola note as it finishes.
Intensely ripe and concentrated fruit flavors dominate both the aromas and flavors of this very full-bodied but ultrasmooth wine. Light notes of dried sage and cinnamon dust the blackberry jam and candied-strawberry flavors for a nuanced complexity despite the high alcohol and supreme ripeness.
Intensely ripe and luscious aromas of black cherry and plum are shaded in anise and vanilla on the nose of this plush Cabernet Sauvignon. It's rich and round in mouthfeel with soft yielding acidity, but the boldly tannic finish lends structure.
Intensely ripe and rich, this wine boasts flavors of raisins and currants with oak adding hints of sweet toast. It's overripe and brawny in style, with high alcohol lending a hot, glycerine mouthfeel.
Intensely ripe and ruddy black cherry and berry flavors seem spiced with cocoa powder and cinnamon in this approachable juicy wine. Bright acidity lends freshness to the midpalate. The finish is cushioned by soft feathery tannins and lingering hints of sweet spice.
Intensely ripe black-cherry aromas are matched with a fresh and juicy and yet remarkably elegant palate. Delicate tannins and a lean, granitic edge frame the lingering finish. It's a brisk, balanced wine to enjoy now through 2018.
Intensely ripe black cherries and plums lend heft to this rich, boldly textured Pinot Noir. It's a nuanced wine, accented by hints of dried herbs, violets and a crush of mineral tones that elongate the finish.
Intensely ripe blackberry and cherry flavors burst throughout this full-bodied Cabernet Franc. It's lush and juicy on entry but anchored tightly by crisp acidity and a pretty violet undertone. Pillowy tannins cushion a gentle finish. Drink now through 2021.
Intensely ripe cherry and berry flavors mark this plush, softly structured rosé. It's easygoing, fruity style is approachable.
Intensely ripe gooseberry and white grapefruit flavors are cut by a razor's edge of acidity in this juicy, bracing Sauvingnon Blanc. Fermented using indigenous yeasts, it's brisk on the finish, ending on a distinctly saline, mineral tone.
Intensely ripe notes of black cherry and violet are highlighted by hints of ceder and mint in this forward but refreshingly brisk Cab. Dry on the palate, it's softly framed with a layer of fine, chalky tannins.
Intensely ripe on the nose and palate, with loads of sweet blackberries and cherries, this densely concentrated Merlot-based blend is an excellent offering from one of Long Island's best producers. Notes of sweet fruit and rose perfume soften the bold tannins and deeper tones of coffee and dark toast.
Intensely ripe plum and blackberry flavors contrast dusty mineral tones and scintillating acidity in this Cabernet Sauvignon. It's sharper and more angular than Paumanok's Tuthill's Lane bottling, but has an austerity and elegance that's captivating. Its fine firm tannins are edgy still, but should yield beautifully over the next decade.
Intensely ripe raspberry and cherry pie flavors mark this wine. Oak brings even greater richness, in the form of buttered cinnamon toast. The finish is dry, and there's a good burst of acidity. The alcohol is a little hot, but still, it's a nice, silky wine for drinking now.
Intensely ripe red apple and cherry flavors abound in this fun, slightly funky sparkling wine. Fermented in the bottle but undisgorged, its delicate froth fills the mouth with a fine, soft fizz and a slightly leesy finish.
Intensely ripe wine, with melon and pear flavors, spiced with just the right amount of wood and structured fruit skin tannins. So classy, this is a beautiful wine, boasting the richness of 2009 while still keeping a sense of nervy texture.
Intensely ripe with fruit, this is Manzoni's best Chardonnay yet. Previous vintages may have had greater elegance and precision, but this one shines spotlight on a rich mélange of tropical fruit flavors, along with peaches and cream.
Intensely ripe, almost pulpy black fruit lends a soft, easy feel to this richly textured Cabernet Franc. It's a tad clunky on the palate, but bright acidity and savory herbaceousness add elegance to the finish.
Intensely ripe, almost raisinated in tone, this full-bodied Merlot offers loads of fleshy black-cherry and berry flavors. Yielding acidity accentuates its round lush mouthfeel but fine grippy tannins lend upright structure to the finish.
Intensely ripe, almost tropical shades of pineapple, mango and cantaloupe are calibrated by shimmering minerality and spine-tingling acidity in this bristling spätlese. It's delightfully honeyed and juicy, but nuanced and penetrating too. Notes of hibiscus nectar and tangerine linger long through the finish.
Intensely ripe, fleshy black cherry and blueberry flavors are peppered with spice and vanilla in this fragrant, plush Dornfelder. Subtly sweet, it's an easy, fruit-forward wine for early consumption.
Intensely ripe, jammy and toasty aromas and equally effusive fruit flavors make this full-bodied wine easy to enjoy. It seems to overflow with boysenberry and blackberry, and has a touch of wood smoke from oak.
Intensely ripe, jammy raspberry and cherry fruit marks this impressive young Pinot Noir. It shows Williams Selyem's impeccable balance and elegance, but is a little soft and direct, lacking nuance. Could do interesting things in the bottle down the years, but seems best now and through 2014.
Intensely ripe, lifted black cherry and berry aromas seem gilded in pine and resin on this sultry Cabernet Franc. It's a deeply concentrated, slightly ruddy wine boasting rich, supple black-fruit flavors but has balanced acidity. The finish is marked by spice and ripe finely textured tannins.
Intensely ripe, this is a straightforward wine with upfront cherry jam and oak flavors. Not much else going on, but it's fine for a party.
Intensely ripened flavors of black plum and blueberry are accented by notes of spice, graham cracker and smoked nuts in this concentrated Merlot. It's forward and fruity but briskly composed with hints of dark herb and fine bitter tannins that lend a rustic Old-World feel.
Intensely robust and grippy in smoky oak, this is a well-built brawny red wine. Its flavors are textured and bold in cured meat, char and blackberry jam.
Intensely rocky, salty mineral tones abound in this bright, citrusy off-dry Riesling. It's refreshingly brisk with a finish that's dry and steely. A remarkable buy for a Riesling of such complexity and depth.
Intensely slatey, even smoky mineral tones distinguish Maximin Grünhäuser's Abtsberg spätlese from the Herrenberg. It shares the same sweet-tart peach and apricot fruit profile, but it's deeper, reverberating minerality gives the Absberg refined elegance. The finish is zesty and strong.
Intensely smoky and earthy in style, this wild-ferment Riesling is strikingly dry with pressed apple and pear flavors struck with lime acidity. Lean and linear, it's bristling and tart to the finish.
Intensely smoky and earthy on the nose and palate, this Georgian qvevri-aged wine is a showcase of minerality and textural complexity. It's a savory wine with bristling tannins, and it bears just a hint of citrus that keeps the palate fresh and bright.
Intensely smoky aromas seep through the palate of this unusual Chardonnay. Fresh apple and lemon flavors are pleasant, but overwhelmed by savory nut and smoke tones.
Intensely smoky tones of struck flint and ash extend throughout this otherwise bright nimble Riesling. The palate boasts freshly pressed apple and pear flavors accentuated by zippy lemon-lime acidity. Drink now through 2021.
Intensely smoky, dusty mineral aromas on this Riesling dissipate with aeration to reveal a delightful bouquet of white blossoms and stonefruit. The palate is bright with citrus acidity and sweet yellow cherries. While lively and fresh now, it should develop remarkable complexity over the next 5–7 years.
Intensely spicy and rich on the nose with notes of cinnamon, dark plum and black cherry, this Zin has an aromatic intensity that fades somewhat on the palate. It's structured and textured with dusty tannins and finishes with a touch of prune.
Intensely spicy wine, all pepper and almonds, with tropical fruits and a mineral-like concentration of apple skins, taut but also creamily rich. Screwcap.
Intensely sweet and super-drinkable, this Sherry-style wine has a light, creamy texture with potent flavors of white chocolate, raspberry honey, tangerine zest, vanilla crème brûlée and dusty spices. It's a gorgeous wine, a perfect way to end a great dinner with dainty little dessert pastries.
Intensely sweet, concentrated and viscous, but without quite the charm and balance that characterizes the regular Himmelreich auslese in 2006. Once past a bit of sweaty sock on the nose, the flavors show off honeyed orange slices to go with hints of spice and minerality.
Intensely toasty on the nose, along with powerful menthol notes that persist from start to finish. This full-bodied, almost syrupy-concentrated Shiraz features plums and blackberries that take on a slightly medicinal cast, finishing on a fresh, resiny note. Try after 2016.
Intensely tropical on the nose and palate, this off-dry Riesling shines with notes of juicy melon, papaya and peach candy, with a hint of white, waxy flower for extra flair. Brisk acidity keeps all that fruity sweetness in check, leading to a sleek, steely finish.
Intensity and persistency characterize this pretty Barolo. The wine offers a nice palette of aromas including forest floor, white mushroom, truffle, spice, licorice, vanilla and blueberry. These sensations peel off layer after layer and the wine delivers dusty tannins and long persistency.
Intensity and subtle power are the hallmarks of this full-bodied, very ripe and fruit-saturated wine. While waves of blackberry jam and sweet black cherry coat the tongue, a sense of sweetness and viscosity clings to the sides of the mouth.
Intentionally made in a low-alcohol style, this is both a little underripe and a little sweet. Pungent notes of boxwood, white grapefruit and celery leaf don't lack for character or intensity, but the wine finishes short and noticeably sweet.
Intentionally skewed toward the drier side of kabinett, this is an impressive effort from proprietor Raimund Prüm. It's light in body, with fairly ripe fruit flavors of honeyed apple and a hint of apricot, yet intensely refreshing thanks to crisp acidity. Drink now.
Interest-stirring aromas of tea, stewed berry fruits, vanilla and oak segue into a chewy, dense palate with bulk. Savory, lightly herbal berry flavors are draped with oak character, while this Malbec tastes of grainy oak and toast on the finish. Drink through 2021.
Interest is stirred right away by tarry aromas of wild berry fruits and rooty spices. The solid palate is creamy while also showing its teeth. Toasty, spicy baked-berry flavors are integrated and finish long and dry, with a touch of latent oak. Drink at any point through 2032.
Interesting and compelling. Somehow the wine combines unctuous tropical fruit flavors with a crisp minerality. The whole of it is wrapped in rich, toasty oak, and there is quite a bit of acidity. One of the more food-friendly Chardonnays of the vintage.
Interesting and complex aromas suggest new oak, tea, leather and red cherry. Tangy cranberry flavors and a crisp feel in the mouth make this wine enjoyable in a lean style.
Interesting and complex,  combines sweet raspberry and black cherry flavors with earthy notes. Soft tannins make it instantly accessible, while crisp acidity provides balance. Turns simple in the middle palate, but is saved by a rich finish. A blend of 85% Sangiovese and 15% Merlot.
Interesting and distinctive, this draws upon old vines and a (relatively) high elevation site to extract unusual nuances. Tangy fruit flavors of wild berries are soaked with earth and mineral. Tannins are sharp and just slightly green, but the most interesting aspect is the spicy, resinous, pine needle bouquet that continues right on through the mid-palate.
Interesting and unique blends get bonus points, but in the long run this conglomeration of indigenous grapes from Mallorca is a touch too resiny and bland to really deserve a call out. But for soft melon and pithy flavors, and the fact that it's made from the obscure Prensal and Muscat, we like it well enough.
Interesting and very much showing Navarran qualities, including aromas of black olive, herbs and mossy fruit. The palate has good structure, balance and feel, and thus there's a nice platform for dry black cherry, cassis and mocha flavors. As an '05 it's evolved, still fresh enough, and ready to go.
Interesting and well structured, this can age a few years or more. Aromas of honey, stone fruit and butterscotch candy give this wine a sophisticated edge.
Interesting aromas and flavors abound with biscuit, toast, lemon and ginger. The texture is full and mature, but the wine still has very good acidity to support its apple, lime and spice flavors. It has an appealing mix of heavy and light elements, and it finishes long, with apple and mint notes.
Interesting aromas of brick dust, mint, fall leaf and dried fruit seem traditional and familiar. The palate is tight, tannic and rubbery, with roasted, savory flavors of spiced berry and plum. Oak, prune and fig notes work the firm finish.
Interesting aromas of graham cracker, pastry, blackberry, dark cherry and tomato all work well together. The palate is full and easy, with some weight to it along with flavors of black plum and berry. Not exuberant on the finish; it ends in mellow, lightly medicinal fashion.
Interesting aromas of mint, Christmas spice, licorice and blackberry feed into a dense, blocky palate with firm acidity. Ripe, loamy flavors of blackberry and prune finish with oak-driven graphite, mint and resiny flavors along with a note of residual cassis. This is half Garnacha and half Carignan.
Interesting aromatics of cumin, tree bark, chocolate and more on top of black fruit: cassis and plum, mostly. Oak and currants bring it home, with a fair share of toasted oak speaking up on the finish. Rich, plush and drinkable almost immediately.
Interesting cedar, game and leather notes accent this wine's blackberry and chocolate aromas and flavors. There's an almost Rhône-like quality to this full-bodied, well-balanced wine. Produced from a certified organic vineyard, the finish displays dark cherry and chocolate flavors with peppery accents.
Interesting components of rural earth, mushroom, plum, dark cherry and cola spice play off each other in this robust, full-bodied Pinot, from the growers of Toboni Vineyards.
Interesting contrast to the 20 Years Old from the same house, yielding similar walnut and caramel scents and also a touch of spirit on the nose. But quite different in the mouth, where it is blockier and more intense, with robust berry flavors. Finishes a little coarse and rustic.
Interesting flavors in this dry Rhône-style blend of Grenache, Mourvèdre and Syrah. They range from cherries, red currants and raspberries to teriaki beef, bacon, cola and buttered cinnamon toast, with all sorts of exotic Asian spices. It's quite a tannic wine, and very dry. Shows a certain nobility, but you'll want to decant it, even overnight, to let it breathe.
Interesting fruit flavors of grapefruit, orange and citrus lead the way, bolstered by lots of bubbles and firm acids. There's a fair amount of sweetness as well, nicely balanced against the powerful, bracing fruit. This wine is probably best served at the end of a meal, with a light dessert of fresh fruit.
Interesting highlights of English Breakfast tea and toasted grains complement the strawberry fruit in this blend of 46% Cabernet Sauvignon, 46% Malbec and 8% Syrah. Layered and complex, it shows pleasing hints of lightly composted earth.
Interesting Malbec with character and individuality. The nose is savory and smoky, with spice and floral aromas. Full and ripe in the mouth, where roasted black fruit, clove, spice and cola all make a showing. Textured and sizable late, with a coffee note to the finish. Drink now through 2011.
Interesting notes of cumin and clove accent berry and leather aromas on this well-made red. Roasted, earthy, meaty, spicy berry flavors lead into a mildly burnt, toasty finish with modest oak.
Interesting nuances of honey, peach and spiced pear light up this medium-bodied, extremely fruity and flavorful wine. It's opulent and soft enough to pair well with spicy food or to serve with salty cheeses.
Interesting scents of spice, herb and pine mix with tropical pineapple fruit. It all leads into a buttery finish, delivering a lot of flavor for the price. Barrel fermented, malolactic and sur lie aging—the full Monty.
Interesting that they call it Shiraz instead of Syrah. Either way, it's a very dry, tannic and fairly complex wine, rich in blackberry, currant, tobacco and pepper flavors. Drink this robust, astringent young wine now with roasted meats and stews.
Interesting to see that Washington State vineyards can ripen Sangio in a wide range of microclimates; this is true to the variety with tart acids, sharp flavors of berry, hints of pumpkin pie spice and tobacco, and just enough butterscotch barrel notes to fill in around the rough edges. This is good winemaking, with a tough grape.
Interesting to taste Saintsbury's Reserve next to the regular Chardonnay. Both naturally share the same taste and textural characteristics, but this wine is oakier and softer in the mouth, especially in acidity. It lacks the crispness and zest of the regular. Seems a bit heavy and flat, although it's still a nice wine.
Interestingly released after the softer 2009 version of this wine, this 2008 vintage is beautifully balanced between crisp fruit and ripe maturity. With its red fruits still in place, it also has a toasty yeasty edge that is sophisticated and enticing. It is a superb wine, delicious to drink now although because of the quality of the vintage it will age for many more years, certainly into the 2020s.
Interestingly, I preferred this winery's entry-level Cabernet (Blacksmith) to this one. The 2014 Jackaman is so supple and easy to drink that it lacks a bit of the Cabernet austerity that makes the variety so attractive with red meats. Vanilla, dill and cassis notes finish softly dusty. This is very smooth and polished in texture, maybe too much so for me.
Interestingly, Sidewood's 2008 Reserve Shiraz comes in considerably lower in alcohol than the regular bottling. It features a complex interplay of herb, spice and olive that gives it a stylistic resemblance resemblance to northern Rhône Syrahs. The tannins are silky, the finish long and balanced. Drink now–2018.
Interestingly, there are dried fruits and flowers with a touch of petrol on the bouquet. This wine sits really nicely in the mouth, offering a plethora of lemon-lime, melon and pear flavors. It's rich and ripe, bordering on the heavy side. But it manages to toe that all-important line of balance, and therefore it qualifies as a winner.
Interplanted to Carignane, Alicante Bouschet and Grand Noir, this Zin vineyard hails back to 1895, a grande dame in the region, and is farmed by Ulises Valdez. The meticulous farming and winemaking are in full view, the wine velvety in blueberry and boysenberry fruit, while well-honed tannins and a full body announce its presence. On the finish is a satisfying streak of black licorice and pepper. Cellar through 2022.
Intersting up front, with savory, roasted aromas of smoky plum and barbecue. It feels bullish and punishing, bearing monster tannins and heavy extraction, with a roasted, charred flavor that leads to an all-out resiny, burnt-wood-tasting finish.
Intital bright, green fruit aromas on this concentrated, intense style of wine, with some smoky flavors to complement the crisp, green freshness. It's a very complete wine, well balanced, with all of the fruits in place along with spice.
Intoxicating aromas of lychee, rose petal, white cherry and caramelized sugar are offset by a modicum of fresh dill. It tastes full and slightly oily, typical of the varietal, with soft acids and a touch of bitterness. The finish tapers off with notes of flower and citrus Creamsicle.
Intoxicating aromas of plum jelly, violets, blueberry, chocolate and cinnamon are cut with a pencil-lead focus on this bottling by a family in the Paso wine game since 1908. Flavors of blackberry jelly are lifted by lavender and anise spice.
Intoxicating aromas of purple flowers, blackberry pie, cola, gingerbread and slate greet the nose with lush beauty on this bottling. The palate shows juniper and pine-forest flavors. These are laid across black cherry, blackberry and smoked-pork warmth, further enlivened by marjoram, green peppercorns and Indian spice.
Intoxicating in vanilla and peach, the aromas telegraphing honeysuckle and anise, this balanced, dry vintage Brut from 100% Chardonnay grapes is soft, food-friendly and easy to drink.
Intoxicating on the nose with aromas of raspberry, cherry and violet, this is a powerfully structured, Pinot Noir that balances brawn with delicate mineral and herb notes. Bright and juicy, this has a red cherry flavor that lingers long on the finish.
Intoxicating tropical pineapple, melon and mango flavors are accented by savory notes of chestnut, spice and saffron in this nuanced Auslese. It's decadently sweet with a rich unctuous texture, that's balanced squarely by zaps of lemon-lime acidity. The finish seems to roll on in waves of sweet honey and delicate tea tannins.
Intoxicatingly elegant aromas of cinnamon and baking spices laced with sugared plums and ripe cherries greet the nose on this heavy-duty take on the grape. The palate's first impression is of grippy tannins, with flavors of chocolate-covered cherries, espresso, leather and sandalwood running into a long finish. It is a tad boozy.
Intricate aromas and spicy, complex flavors make this medium-bodied wine an adventure to drink. It smells like cherries and cloves and wood smoke, tastes nicely ripe but dry, and has an appetizing, tannic grip in the texture.
Intricate baking spice aromas and buttery apple-tart flavors meet a delicate yet expansive mouthfeel in this light-bodied, irresistible and off-dry wine. The spicy elements weave in and out of the silky texture and continue to echo on the finish.
Intricate flavors of blackberries, cherries, raspberries and honey-nut granola mark this deliciously dry wine, spiced with exotic cinnamon, star anise and pepper. It's very good, although it could have a firmer structure. Ready now.
Intricate, jammy aromas of black cherry, blackberry, flowers, spice and mineral lead to plentiful black-fruit flavors. It shows the warmth of the vintage while bringing an undeniable sense of deliciousness, with lip smacking tannins backing it up.
Intriguing all around, this displays earthy notes of truffle and meat on the nose, and balanced flavors of full raspberry and spicy caramel on the palate. Though a touch angular, the wine has elegance and good fruit.
Intriguing and distinct aromas of lemon meringue, jasmine and perfumed ripe apple show on this bottling of a grape not grown much in this region. It's lean and racy on the sip, clinging to bright lemon zest and citrus-pith flavors, with a tart texture. These vines are promising.
Intriguing and enticing aromas of honey and toasted peanuts lead to very sweet but mild fruit flavors and a texture so soft and billowy that the wine seems to vaporize on the palate. This will be great to drink after dinner or with a selection of cheeses.
Intriguing aromas of boysenberry and blueberry come with smoky notes of hickory and aged cheese. This is showing a firm grip on the palate along with ripe, intense flavors of black fruits and prune. On the finish, it's tannic and loaded with licorice and toasty accents. Drink through 2019.
Intriguing aromas of dried herbs give nuance to the heartier bourbon barrel, cherry candy and caramel aromas on the nose of this bottling of traditional Portuguese varieties Touriga Nacional, Tinta Cão, Tinta Francesca and Tinta Madeira. Caramelized black cherries and blueberries mesh with peppercorns and asphalt on the palate, which is expressive and nuanced for such a powerful style.
Intriguing aromas of earth, raw meat, cola, menthol and dark cherry lead into a surprisingly powerful palate of prominent but well integrated tannins, broody dark fruit, and herbaceous flavors. This Pinot should be fascinating to try after a few years in the cellar. Drink 2018–2024.
Intriguing aromas of earth, roasted almonds, beeswax and ghee prove almost mead-like on the nose of this twist-top single-vineyard bottling by Larry Schaffer. The tightly wound palate is more restrained and familiar for the variety, offering honeyed pear and citrus peel flavors.
Intriguing aromas of graphite, damp campfire, roasted meat and dried black cherries make for a savory nose to this bottling from a vineyard in the Corralitos area. Roasted cherries and plums show on the palate, where interesting notes of tar, charcoal and pencil shavings arise. Vanilla and sandalwood show at the finish.
Intriguing aromas of lavender, hoja santa and green tobacco blend nicely with blackberry and blueberry scents. This top-flight Bonarda feels lush and only moderately tannic. Blackberry, leather and mild briny flavors finish minty and lightly herbal. Drink now.
Intriguing aromas of lime leaf, green apple, mint and apricot rise up. The stone fruit flavors drink close to dry and are lighter in style but with a pleasing sense of balance.
Intriguing aromas of lime zest and warm butter are enhanced by slightly botanical aromas of cut chives, kiwi and more green fruit. The palate is laced with easy flavors of apple, sea salt, dried peach and lime rind.
Intriguing aromas of lingonberry, dried herb, strawberry-fruit leather and sarsaparilla are layered and dark. On the palate, the wine feels refined, with a malleable core that's framed by dry, textured tannins.
Intriguing aromas of plum, savory spice and smoke lead this rich Syrah. Balanced flavors of ripe plum, mint, pepper and spice paired with structured tannins and a lingering spicy finish give the wine an ageable character. Intense and assertive.
Intriguing aromas of saltwater taffy, churned butter, lemon drop and cotton candy show on the dairy-powered nose of this bottling of the historic vineyard by the Duckhorn-related producer. Lemon cream and white-peach flavors show on the sip, where a strong salty character cuts through.
Intriguing aromas of smoke, beeswax, ripe orchard fruit and a whiff of acacia honey lift out of the glass. The smoky flinty note carries over to the rounded reserved palate, underscoring ripe apple, citrus zest and honey. A hint of hazelnut graces the finish.
Intriguing aromas of Spanish broom, hay, mature pear and dried Mediterranean herb carry over to the palate along with green apple and dill. It's balanced and fresh, with a mineral-driven finish.
Intriguing aromas of sweet herb and baking spice lead to drawn-out feeling biscuit flavors. It shows a bit of heat on the finish.
Intriguing aromas of white spring flower, ripe orchard fruit and a smoky whiff of gunflint lift out of the glass. The polished palate delivers juicy white peach, green apple, white almond a mineral note suggesting wet stone. It's a lovely wine.
Intriguing aromas of wilting rose petals, turned earth, wild mint and a lamb-like gamey character entertain the nose on this very special bottling. The palate is quite tart with cranberries, pomegranates and strawberries, with the fruits' bright acidity carrying deep into the finish.
Intriguing aromas suggest barrel spices, vanilla and green herbs, with some of the notes seeming to tussle. The plum flavors are sweet with tart acidity and lightly chalky tannins.
Intriguing due to its aromatic complexity, this wine offers up caramel, honey, citrus and brown sugar notes that slide into a crisp palate that has sweet flavors but little residual sugar. Medium, pear-accented finish. Drink now.
Intriguing floral aromas like rose petals and appetizing, fresh berry flavors are tempting in this medium-bodied and not-too-tannic wine. While still firm in texture, this will drink well soon, but will be best after 2018.
Intriguing hints of passion fruit and tomato leaf play about the nose and lead to a very slender, slight body with ample freshness. There is more zest than fruit on the succinct palate.
Intriguing in tobacco and a sense of the forest, especially pine, this soft, chewy, fuller wine finishes quickly in black pepper.
Intriguing layers of fruit and herbs interplay on the delicious nose of this bottling, showing bay leaf, thyme, oregano, pepper, hibiscus and cherry. The palate is rich and savory, with more of the same roasting herbs as well as fig, black olive, black pepper, fennel and purple-flower flavors. It's quite rich and delicious.
Intriguing layers of light fruits like persimmon, raspberry and spice create a fine balance with the light body, the mild tannins and the elegant texture of this idiosyncratic coastal wine. Precise and somewhat reserved, the wine gives a sense of keeping its power and depth hidden until it's more mature. Best after 2020.
Intriguing lemongrass, Asian pear, chamomile, jasmine and pink grapefruit aromas arise on the nose of this dynamic single-block bottling. Tons of energy show on the sip, which is light and yet offers lots of intriguing flavors, from white sesame and chalk to lime peels and grippy yellow grapefruit pithiness.
Intriguing notes of blackcurrant surface at first, displaying both the full and juicy ripeness of dark berry fruit and a lifted leafiness. Hints of tar and slight notes of iron oxide create a haunting picture of a potent wine made from dense, ripe but fresh fruit. With more air, the characteristic red and black cherry fruit shines through. This is complex and rewarding, even luscious in its brooding, mysterious dark reaches to which the fine tannins stretch. Drink 2017–2025.
Intriguing notes of honey, poached pear, apple with drizzled caramel and a light touch of marzipan show on the nose on this bottling that leans somewhat sweet in aromas. But the sip is dry, with Asian pear, jasmine and honeysuckle elements, quite crisp and engaging for the palate on multiple levels.
Intriguing notes of ivy, citrus and juniper are hinted at on the nose of this straw-coloured fizz. The vinous palate continues in this vein, giving more of a white-wine vibe than that of an austere sparkler. If you are serving food, this is your wine, thanks to its sufficient backbone and character to counter anything, and a long, fruity but dry, rich finish.
Intriguing notes of orange flower make for a delicate opening that segues into soft apricot notes. This is elegant and delicate, yet not without direction or concentration. There is warmth, too, and the vivacious Riesling acidity is cushioned by ripeness. The finish is earthy and long.
Intriguing notes of sandalwood and cedar meet with dark red fruit and a touch of black pepper on the nose of this wine. The palate is layered with interesting touches of sage, marjoram, gravel and tar, hints of black cherry and loamy earth, and a chalky mouthfeel.
Intriguing notes of sandalwood and orange peel insinuate themselves on the pure red cherry fruit. The palate remains refreshingly slender, unadulterated and perfectly balanced. This is subtle and understated and thus allows the moody and mutable St. Laurent fruit to change its expression as constantly and quickly as stormy clouds.
Intriguing on the nose, this bottling shows raspberry, dried orange peel and dusty, crushed slate aromas. The palate is dominated by wet river stone and chalky minerality that frame the soft pink-fruit flavors.
Intriguing red currant, elderberry, pepper and thyme aromas show in this blend of 63% Tempranillo, 15% Grenache, 14% Carignane and 8% Graciano that was aged in both French and American oak. The palate offers smoke, leather, sagebrush and thyme touches, bolstering its simple red fruit base.
Intriguing scents focus upon chamomile and Mediterranean herbs, while the fruit flavors are wild and brambly. Cherry candy and red licorice play broadly across the palate, lingering through a beautifully balanced and extended finish.
Intriguing scents of pressed flower, dried orchard fruit and aromatic herb unfold in the glass. The savory, medium-bodied palate shows nice depth, offering candied citrus, dill, apple, kiwi and toasted almond. Zesty acidity provides balance and freshness. This is an impressive effort, especially for the 2014 vintage.
Intriguing with bites of melon, stone fruit and bristling acidity, this bright, fresh white wine maintains a level of tension and creaminess. It balances the two personalities against each other with aplomb, before losing some of its luster on the finish.
Intriguing, complex aromas of mocha, beef broth and dried flowers lead into a wine that's medium to full in body but nicely elegant, with fruit wrapped around a core of sinewy tannins. Marinated beef notes linger on the silky finish.
Intriguing, thought provoking and complex, this wine starts off with perfumed aromas of thyme, bay leaf and lavender. It's supple in the mouth and silky in feel, imbued with black cherry and blueberry fruit, then shows a hint of adhesive bandage on the finish. Drink now.
Intriguingly floral and savory upfront, this delicate wine then adds a deep base of ripe cherries that expand effortlessly across the palate, giving an impression of fullness without weight, suppleness without being soft. Finishes long, with a great deal of complexity.
Intriguingly unique scents and flavors highlight this wine from the estate started more than a century ago by the legendary Paul Masson. Aromas of pomegranate juice, sour plum and elderberry jam meet with juniper, wet tobacco and spearmint on the nose. The palate packs black plum and blackberries with rose hips, black tea and more tobacco.
Introduced by a lively, crisp mousse, this 100% Chardonnay sparkler is made méthode Champenoise, and dry. Highlights on the nose and palate include a nuttiness of hazelnut and almond, green apple and orange, with a lilt of lemon zest.
Invetro (“in glass”) sports an innovative glass stopper that locks in all of its bright berry nuances. The blend is Sangiovese (50%) with Merlot and Cabernet Sauvignon, and a fruity core is wrapped in layers of tobacco and leather.
Invetro is sealed with a reusable glass cork that helps to lock in the overall freshness of the wine. The blend is Sangiovese, Merlot and Cabernet Sauvignon, and the pretty fruit flavors are round, rich and velvety.
Invigorating acidity and crisp citrus and apple flavors shine in this sparkling Riesling. The mousse is elegant and smooth, brightened by tiny, persistent bubbles that seem to disseminate pops of caramel and honey sweetness.
Invigorating acidity and slightly restrained black cherry and plum notes lend a cool elegance to this delicately framed Cabernet Sauvignon. An inviting wine that welcomes richer poultry or pork dishes, it's sprightly and fresh, lingering long on a spicy, cedar-toned finish.
Invigorating and frothy, this opens with aromas of woodland berries and violets. The savory palate offers mouthfuls of wild cherry, strawberry and clove alongside bright acidity and small, persistent bubbles. Chill this down for a crisp and refreshing summer red.
Invigorating citrus and crushed-mineral tones reverberate throughout this spry Pinot Gris. It's not deeply concentrated on the palate, but the zesty grapefruit and lime flavors are refreshing and thirst-quenching.
Invigorating scents of lime zest and crisp apple introduce this nervy, dry Riesling. It's brisk with lime acidity, but builds in weight and texture with hints of petrol and lanolin that linger on the palate.
Invigorating sprays of fresh green herbs perfume this dry, richly structured Silvaner. Concentrated with ripe gooseberry and green melon flavors, it's pleasantly plump and clingy on the palate. A spray of lime acidity highlights the finish.
Invigorating white grapefruit and lemons are cast against a deep mineral backdrop in this dry, thirst quenching wine. It's delicate and filigreed on the palate with a brisk, tight finish. Drink now.
Inviting and complex, this is a juicy, spicy and structured Zin. It's big, bold and flavorful as one would expect, with unexpected balance and acidity. Dusty, leathery tannins wrap around black, brambly berries and black pepper, suggesting food pairings that do the same.
Inviting apple, citrus and stony aromas precede a racy, citrusy palate with bracing acidity. Quick-hitting green melon, nectarine and lime flavors end with a persistent note of green apple. This is the best version of this Verdejo-Viura-Sauvignon Blanc blend in several years. Drink now.
Inviting aromas of baked blueberries are leveled by crushed asphalt and dried herbs on the refined nose of this bottling. Stewed strawberry and red plum flavors are elegantly cut by more crushed stone, dried spearmint and a touch of sweet tobacco, all held together by grippy tannins.
Inviting aromas of balsam wood, pipe tobacco and black fruits are lusty and deep. This is big and drawing on the palate, with ribald flavors of blackberry, licorice, chocolate and mocha. A rich, chocolaty, oaky finish with controlled acidic kick and tannic bite confirm the wine's power and spirit. Drink through 2020.
Inviting aromas of black berry, spice, leather, truffle and a whiff of toasted oak lead the nose. The palate opens with flavors that include black cherry, baking spices, herbs, black pepper and espresso. Drying wood tannins give an astringent and abrupt finish.
Inviting aromas of blackberry preserve on rye toast, cigar box, split pine, dill and black olive show on this single vineyard expression by Billy Wathen. Lifted by a slowly simmering acidity, the palate is earthy and forest-driven, with mushroom, juniper, pine needle, strawberry and dried mint flavors.
Inviting aromas of blackberry, cola and mixed spices are thorough. This Cabernet Sauvignon-led blend feels fresh, with balanced acidity and tannins that prod and poke. Lightly herbal, woodsy berry and plum flavors finish with classic Chilean notes of olive, tobacco and foresty spices. Drink through 2023.
Inviting aromas of blue flowers, blackberry and pine forest make an attractive introduction to this friendly wine. The firm but easy-drinking palate doles out juicy black cherry, crushed plum and ground pepper alongside velvety tannins, creating a poised and enjoyable wine.
Inviting aromas of butter, almond and citrus open into a rich, thickly textured wine studded with peach, almond butter and citrus pith. The slightly bitter notes echo through the finish, providing a welcome sense of balance to round mouthfeel and fatty flavors.
Inviting aromas of buttercream, vanilla bean and lemon custard-laced pastries draw the nose into this wine, made by three families. Two members of the group, Rich Aurilia and Dave Roberts, are former pro baseball players. It's very balanced on the palate, with white peach, honey and citrus, and a judicious amount of butter on the edges.
Inviting aromas of buttered vanilla bean, caramelized apples, honey and yellow cake introduce this single-vineyard wine from one of the region's most reliable producers. This is a great way for Chard lovers to break out into new territory, with flavors of buttered apples and almond oil.
Inviting aromas of cracked pepper, dried fennel, spiced meat and berry give this elegant Merlot from Paarl instant character. On the palate, smooth, integrated flavors of pepper and spiced meat are layered, while the soft tannins give the wine a delicate edge. Still a spin of heat in the wine; consider holding for a few years.
Inviting aromas of dark-skinned fruit, blue flower, leather and a whiff of baking spice waft out of the glass. The firm juicy palate offers ripe wild cherry, licorice and hint of charcuterie while assertive, seasoned tannins provide support. Drink through 2021.
Inviting aromas of dark berry, fragrant blue flower and a whiff of baking spice lead the nose. The chewy medium-bodied palate offers ripe red cherry, black raspberry, tobacco and a hint of espresso framed in tight fine-grained tannins. A hint of star anise closes the firm finish. Drink 2018–2023.
Inviting aromas of dark cherry, spicy bramble fruit and warm vanilla show brightly on the nose. The palate brings ripe flavors of blackcurrant and dark cherry, with mildly grippy tannins providing a solid structure. A lightly peppered note mildly lingers on the finish.
Inviting aromas of honeysuckle make way for an unctuous, voluptuous palate of smooth, ripe apple, fig and pear flavors in this vineyard designate. Full-bodied and concentrated in style, it has a high-toned hint of lemon zest that peaks on the finish.
Inviting aromas of molten chocolate, plum cake, purple flower and baking spice take shape in the glass along with a whiff of underbrush. The dense palate offers blackberry extract, cassis, licorice and chewing tobacco alongside firm, fine-grained tannins. It finishes on a confectionery note. Drink 2018–2025.
Inviting aromas of ripe black-skinned fruit, new leather, pressed blue flower, mint, cake spice and a balsamic note meld together on this delicious, impressive red. The velvety full-bodied palate provides layers of succulent wild cherry, crushed raspberry, truffle, licorice and cinnamon. Firm, polished tannins provide the framework. Drink 2018–2025.
Inviting aromas of strawberry-vanilla chiffon, cinnamon and a hint of anise introduce this richly layered wine from the winemaker behind Chateau Margene, who sources these grapes from high up on Monte Nero. It's thick and creamy on the palate, with deep flavors of black licorice, beet juice and pomegranate reduction sauce.
Inviting aromas of toasted almond, pear and a whiff of chopped herb lead the nose on this linear white. The lively palate offers crisp apple, nectarine zest and flinty mineral accompanied by bright acidity.
Inviting aromas of tobacco, cedar, vanilla and rooty blackberry are a high point on this slightly hollow Rioja reserva. Plum, blackberry and citric flavors are short and tart, while the finish is light in step, with juicy acidity. This is solid for a 2008, a notoriously difficult vintage. Drink through 2024.
Inviting aromas of tobacco, earth, cedar and bacon give weight to racy berry scents. It's stripped and tight as a drum on the palate, with fiery acidity creating tangy raspberry and plum flavors accented by notes of tobacco, wood spice and citrus. This is best enjoyed with food; on its own it's a bit sharp.
Inviting aromas of vanilla, black-skinned berry and a touch of new leather come together on this full-bodied red. The concentrated, hearty palate delivers ripe blackberry, raspberry jam, coffee and tobacco alongside fine-grained tannins. Enjoy through 2022.
Inviting aromas of violet and ripe red-skinned berry take center stage in this wine. The lively, full-bodied palate doles out juicy raspberry, red cherry and cinnamon flavors framed by velvety tannins and zesty acidity. Enjoy through 2020.
Inviting aromatics of nutmeg and Asian spice give way to a silky, savory and light-bodied version of the variety, with a backbone of sizable tannin.
Inviting berry and dark plum aromas are matched by spice notes and depth. The palate feels ripe and full, maybe a touch scratchy, with generous flavors of berry fruits, licorice and toast. For a value wine this shows intensity and good flavors.
Inviting citrus and herbal notes lead to yeasty freshness, bright lemon acidity and the peppery savoriness of watercress and arugula. It's wonderfully concentrated, long and streamlined with a full and lasting flavor. Good now but will open up nicely.
Inviting floral notes open the aromatics of this wine. These evolve into a thick palate of melon and citrus, the finish light and high in acidity. Straightforward and balanced, it's a quaffer.
Inviting hints of crushed blueberry and blackberry show the slightest overtones of smoke. The palate is smooth, with still slightly crunchy but ripe tannins that provide a pleasant framework for the refreshing berry fruit. A ripe, appetizing medium-bodied red with a welcome streak of freshness.
Inviting in honeysuckle and tingling acidity, this wine is crisp, medium-bodied and complex, tasting lighter than it is. Silky in texture, it's one to enjoy on its own or with something buttery and creamy, like lobster or crab.
Inviting in succulent, brambly berry, this is a balanced wine that takes a light approach to ripeness. Clove and vanilla add to its admirable length and breadth.
Inviting layered aromas of ripe stone fruit, hints of citrus and some earthy spice and minerality. Crisp and refreshing. Very good depth and intensity of lively youthful fruit with a strong mineral core adding complexity. Medium sweet and balanced with a long finish.
Inviting macerated strawberry aromas mix with light plum, pink peach flesh and the original Hubba Bubba bubblegum scent. The delicious palate is driven by a subtle sense of cotton candy, all cut with a lime peel acidity.
Inviting notes of ripe juicy pear have an earthy pithy tint. The palate shows the same contrast of rich beguiling fruit and earthier pithier elements of bitterness. They work well together and create a harmonious textured picture. The palate is generous, concentrated and finishes off dry.
Inviting notes of ripe yellow plum and a mossy creaminess on nose and palate combine to great effect. Peppery watercress notes provide extra interest. The spiciness persists for a long time in this beautifully balanced wine.
Inviting notions of damask rose signal richness and aromatic opulence and continue on the rounded, plush and almost oily palate. It provides a textbook example of rich Alsace Gewurztraminer that shows rose-petal richness tamed by fresh orange-peel zestiness.
Inviting raspberry and cherry aromas have a tiny level of volatility, while the palate is chunky, bold and edgy, with big berry flavors leading the way. Full on the finish, with some oak and vanilla to give it padding. Lively, full-bodied Cabernet that's pretty good in the long run.
Inviting scents of hay and chamomile lead the nose while the succulent palate offers juicy lemon, mature apple, peach and Mediterranean herb. Bright acidity lifts the finish.
Inviting, even beguiling aromas of lovely ripe and tart apple fruit play on the nose. They are fully and charmingly expressed on the dry fresh palate. Lemon freshness brightens everything and makes for a clean enticing finish. Lovely classy Riesling.
Inviting, exotic coconut and vanilla scents give this vineyard designate a tropical flourish before more traditional cassis and cherry notes take the lead. Bright acidity counters velvety texture as the wine unfurls its underlying grip of tannin. Approachably rich, it rewards with full flavor and body.
Invitingly floral and fresh, with hints of summer blossom and a citrus edge, this is very easygoing, frothy, light-hearted fizz, ideal for parties and picnics, with generous but still dry-finishing dosage.
Inzolia is a fantastic partner to raw tuna, shrimp or ceviche. This example is simple and clean, with bright citrus, peach, lime and white flower.
Inzolia is one of the most widely planted varieties in Sicily and the results are surprisingly consistent. The grape is usually vinified in stainless steel to lock in its freshness and lemon-lime aromas. This wine faithfully follows suit.
Io has a really good track record with this Syrah, which is grown in Paso Robles. The '06 is intricately structured, a dry wine with complex flavors of blackberries, currants, dates, mocha, leather, grilled meat, pepper and vanilla. Hard to resist drinking it now, but it should evolve in interesting ways over the next six years.
Iodine and briny citrus aromas are hardly the red carpet entry you might hope for. In the mouth, this is cushioned, with briny flavors of apple and nectarine that finish bitter. This will probably go down best with a splash of orange or peach juice. On it's own it struggles.
Iodine and celery aromas dominate the nose, which offers mild fruit-driven scents of apple and lime. This feels firm but nothing north of normal, with generic white-fruit flavors of lychee and apple mixed with green herbs. A cleansing finish can best be described as fresh.
ipe red apples and an appealing, tangy grapefruit touch make this a delicious proposition for pairing with meals.
Iperico is a tight, mellow Valpolicella with lean structure and medium intensity. There are lively forest berry aromas here of raspberry and blueberry and the wine is short, simple and crisp overall.
Irancy produces lightweight Pinot Noir, emphasizing the freshest raspberry flavors, allied to soft, dry tannins. There is a smoky element here that is attractive. The finish, with its acidity, shows the crispness of this northern production area.
Iris, crushed herb, red berry, exotic spice and balsamic aromas lift out of the glass while the polished palate offers juicy Marasca cherry, cinnamon and a sprinkling of clove. Fine-grained tannins offer elegant support. Drink 2019–2027.
Iris, dark-skinned berry, aromatic herb and new leather aromas take shape in the glass. Vibrant and focused, the bright palate doles out crushed raspberry, Marasca cherry, clove and white pepper framed in tightly knit but polished tannins. It's well balanced, with fresh acidity. Drink 2020–2028.
Iris, mature berry, menthol and Mediterranean herb aromas emerge on this full-bodied red. On the ripe, chewy palate, notes of clove, vanilla and mocha accent juicy Morello cherry, crushed black cherry, star anise and tobacco. Firm, fine-grained tannins provide the framework. Drink 2019–2026.
Iris, menthol, perfumed berry and chopped mint aromas come together in this. The savory, approachable palate delivers crushed raspberry, juicy red cherry, star anise and cinnamon notes framed by velvety tannins. Drink 2018–2023.
Iris, pressed rose, pine forest, woodland berry and a balsamic note are just some of the inviting aromas you'll find on this delicious wine. The smooth concentrated palate doles out layers of raspberry compote, juicy Marasca cherry, cinnamon and clove framed in velvety tannins. A salty mineral note lingers on the finish. Drink through 2027.
Iris, rose petal, fresh red berry and chopped mint aromas mingle together on this stunning red. The vibrant palate delivers crushed raspberry, red cherry, baking spice and star anise. Firm polished tannins provide structure and impeccable balance. Drink 2018–2028.
Iris, rose, leather and dark berry aromas lift out of the glass while the dense, straightforward palate offers licorice, dried black cherry, herb and a hint of espresso. Robust but polished tannins provide the framework.
Iris, violet, steeped cherry, camphor and underbrush aromas come together in the glass. The chewy, succulent palate offers red cherry, raspberry, aromatic herb and star anise while firm but refined tannins provide backbone and a velvety mouthfeel. It boasts balance, freshness and body. Drink 2018 through 2025.
Iris, wild berry and a whiff of camphor aromas lead the nose. The tightly wound but straightforward palate offers raw sour cherry, cranberry, crushed herb and dark spice notes alongside bright acidity and assertive, rather grainy tannins. Drink after 2023.
Iron-laced beef aromas meet boysenberry and wet stone on the nose of this widely available and smartly priced wine from the historic producer. Red cherry fruit shows on the palate along with a touch of turned earth, making for a pleasant yet simple sip.
Iron and rose petals mix with hot gravel and olallieberry on the nose of this concentrated bottling by the Fess Parker family's Rhône-variety-focused brand. Dried black cherries and heady anise power the palate, with violet in the background.
Iron and smoke accents wrap around densely-layered fruits with excellent concentration. It's gorgeous, deep and textured, with the focus on a rich raspberry and cherry core inside the frame of umami, leaf and seaweed.
Iron and steel, rock and earth are the first things you notice about this mineral-inflected, single-vineyard Merlot. It's an ode to tannin and terroir, a tough, tight and dense wine with primary fruit flavors of cranberry and cassis.
Iron Horse's 2011 Chardonnays are all fine in their own ways, but this Estate bottling seems to combine many of their best qualities in a single wine. With ripe orange, pear, apple and smoky oak flavors accented by brisk acidity, it shows the Iron Horse signature of elegant balance.
Iron Horse's estate Chard is a remarkably consistent wine. Never overoaked, superripe or heavy, it always has an elegant minerality. The '06, from a coolish vintage, is flavored with green apples, Meyer lemons and Bosc pears.
Iron Horse produced this Russian Cuvée sparkling to reflect one of their traditional styles with this Pinot Noir and Chardonnay blend. There are suggestions of honeyed strawberries and limes. Elegant and sophisticated, it's a fine bubbly for drinking now.
Iron oxide and earth inform the sumptuous red cherry fruit. The medium body is slender and toned, yet not without depth. The fruit lavishes notes of blossom and smoke; ripe but firm tannins provide structure. This is fresh, not overdone and honest. The name "Umriss" means contour, perhaps an outline of what this lovely variety can be. The lovely cherry aftertaste gives us an idea.
Iron oxide, white pepper and blueberry are an enticing, aromatic trio but there's more to come. The palate is slender and pure fruit shines through. This has been handled with a light, knowing touch, creating an elegant, subtle wine that's not showy but all the more impressive for it.
Iron, beef carpaccio, peppercorn, plum sauce and sesame add intrigue to the black-cherry fruit on the nose of this bottling. The palate shows mulberry, blackberry juice and exotic wild berries as well as shaved dark chocolate and black pepper. A strong acidity lingers long.
Iron, black slate. raspberries and snapped sagebrush show on this wine from the Dierberg family's property along Highway 246. There are ample layers of fruit and spice to the palate, with raspberry, pomegranate and hibiscus evolving into dried rose petals and a bright florality, proving both quite flavorful and yet refreshingly light.
Iron, pomegranate and dust aromas show on the nose of this entry-level bottling from the Los Gatos producer. Bright red fruits and solid brown spice show on the palate that proves light, airy and easy as it dances across the tongue with energy.
Iron, raspberry and light cranberry notes greet the nose on this bottling. That sanguine element powers the palate as well, where iron and rust meet with turned earth flavors.
Ironstone's aim with this Bordeaux blend seems clear, to produce an ageworthy wine of distinction. They have largely succeeded, although it's a very different style than you'll find from anything on the coast. It shows the briary, brambly tannins and tastes usually associated with Foothills Zinfandel, but the black currant and cherry flavors belong to Cabernet Sauvignon, which constitutes 80% of the blend. Will hold and improve through 2013.
Ironstone's reserve Cab is getting better and better, the result of attention to detail. The 2005, held back for three years before release, remains a toughly tannic wine, but it's dry, balanced and elegant and contains a rich core of berry-currant fruit. Should develop for the next six years.
Ironstone's track record for this pretty dessert wine continues with the '07. It's off-dry, with residual sugar just under 2%, and polished flavors of pineapples, oranges, marzipan, honey and vanilla. High acidity adds the perfect touch of crispness.
Irregular tannins and acidity give this wine a harsh mouthfeel. On the plus side, it's fresh in berry fruit, even though it's more than four years of age. Drink up.
Irresistably delicious and reminiscent of cru Burgundy, this laser-focused effort features bright Meyer lemon, tangerine and peach flavors, with plenty of juicy acidity. It grows deeper and richer as it breathes—and seems to disappear way too quickly once opened.
Irresistably juicy and fruity, yet so delicately nuanced by spice, earth and mineral, this light-footed kabinett encapsulates much of what's so special about Mosel Riesling. The palate bursts with rich yellow peach and mango, but nervous lemon-lime acidity lends an electric vibe. It's delicious now but should improve through 2021.
Irresistible from the get-go, this fragrant wine offers up inviting aromas of citrus, stone and exotic tropical fruits. Flavors of ripe peaches, brightened with vivid acidity, keep it in perfect balance. The 1.4% residual sugar is barely noticeable; the finish lingers gracefully and refreshes the palate, inviting the next sip.
Irresistible is the word that comes to mind to describe this Pinot, which is available only in magnums. The vintage was California's finest ever, and the wine shows spectacularly ripe red currant, cherry, tangerine zest, licorice and beef jerky flavors, with just the right touch of smoky oak. Yet the structural balance of acidity and fine tannins gives it the perfect architecture. Best now in its flashy youth and for the next 4 or 5 years.
Irresistibly fresh and crisp, this hasbright aromas of lemon-lime, green apple and dried hay. Pair this with raw fish, sushi or swordfish carpaccio.
Is it just a simple, delicious drink-me-now Pinot? Or is it actually complex and worthy of pairing with the best foods? It's both. Front-loaded with raspberry purée, smoked butter and oak flavors, it has subtle layers of mushroom and dried pine that lift it into an ethereal place. Who cares if it will age? It's drop-dead gorgeous now. Char-broiled salmon could be your best pairing.
Is it possible for a wine to taste like a blenderized bowl of fruit salad? That comes close to describing this mix of pear, melon and pineapple. It's medium bodied and seems almost sweet, then finishes clean and refreshing.
Is there any doubt that 2012 is a superb vintage for South Australian Shiraz? Here's another fine example, boasting sumptuous levels of black cherry fruit framed by hints of brown sugar, roasted meat, cinnamon and allspice. It's full-bodied and richly textured, with a long, velvety finish. Drink 2018–2030.
Is there such a thing as smoked raspberries? In any event, that's not far off what this wine smells like. It's mouthfilling, with berry and cassis flavors and softly dusty tannins on the finish that suggest ample ripeness. Drink now–2020.
Is this a dessert wine or a table wine? It straddles the line. Let's call it off dry, with slightly sugared tangerine, apricot, vanilla bean and spice flavors that finish clean and zesty.
Is this a table or a dessert wine? Either way, the orange and apricot flavors are watery.
Is this the best Cabernet that Viu Manent has ever bottled? We think it very well might be; the wine is midnight madness, meaning it's dark as night and richly draped with blackberry, cassis, black plum and overall lushness. It's a hulk of a wine, with jammy fruit, fine tannic structure and handsome shadings. Drinkable now and probably better over the next two or three years.
Is this the Yin to Grange's Yang? The wines are completely different, yet almost always destined to be discussed together. The 2010 HoG is aromatic and bright, with raspberry and cranberry fruit notes, hints of mint and a pinch of peppery spice. It's full-bodied, but with elegant, supple tannins that ease gently into a long, crisp finish. Drink now–2030.
Is this wine off-dry or dessert sweet? It straddles the border, with white sugar, peach, orange, vanilla and creamy flavors.
Isolated as a single clone, this limited bottling comes across as sharp and grassy, with some sour plum fruit. The finish carries a hint of asparagus.
It's 100% Cabernet Franc, a delightful, bright and forward wine with sweet boysenberry and blueberry fruit. Behind the bright, luscious fruit flavors are chewy, earthy tannins. They are ripe and dry and give the wine weight and authority. It's a complete wine—from the floral violet/rose petal aromas to the ripe berry fruit to the substantial tannins. The oak is subdued and appropriate.
It's 100% Merlot, and it doesn't need any help from any other grapes. Extremely dark and thick in the mouth, this liquorous bruiser of a Merlot is thoroughly delicious. It's just packed with fruit, cassis and ripe black cherries, complemented by dark chocolate notes.
It's 40% Merlot, 35% Cabernet Sauvignon, and 25% Merlot, all from the estate vineyards. Some plum and cherry fruit starts it up, moves quickly into a light finish, and leaves an impression of some green tannins as it fades.
It's a big wine in terms of an inky color and very firm tannins but it does not come across as overly full-bodied, and the alcohol level is moderate. Enough blackberry flavor and acidity come through to keep it balanced just this side of extreme. This should improve through 2018.
It's a big wine, full-bodied, tannic and rustic, but rich in blackberry and cherry jam, mu shu plum sauce and sandalwood flavors, with a bacony umami note. Try with pasta in tomato sauce with sausage.
It's a bit chunky for a Mosel Riesling, but this wine also offers enough in the way of semisweet lime and pineapple flavors to compensate. There's a hint of struck flint on the nose and a slightly custardy texture. Drink now.
It's a bit simple and a bit soft, but this value-priced wine accomplishes its mission of bringing authentic Marlborough SB flavor to the U.S. at an affordable price. Gooseberry and lime flavors are touched with hints of honey and mint, finishing with a bit of sweetness.
It's a blast of apricot chutney sweetened with smoky honey and a sprinkle of vanilla. The texture is glyceriney and creamy. It's very sweet, but has orange-zesty acidity that keeps it from being cloying.
It's a Cabernet-Merlot blend from this highland appellation, inland from Anderson Valley in Mendocino County. The big drawback is excessive acidity. It's harsh and cutting, and interferes with what seem like pleasant blackberry, cherry and currant flavors.
It's a clash of the titans now, with massively ripe blackberry, currant and chocolate flavors battling a battalion of oak and tannins for supremecy. It's a good wine—rich and soft in the Alexander Valley way—but unresolved. Try giving it 4–5 years in the cellar.
It's a difficult challenge to blend six different grapes into a wine without sacrificing focus, but winemaker Rob Newsom has done a splendid job with this new vintage of Marie's View. Roughly a third Cabernet and a third Syrah, which provide a potent core of deep red and black fruits, the wine is nuanced with layers of spice, leaf, toasted grain, loam and coffee grounds. Fine acids promise a long life.
It's a fine effort, with classic Washington Syrah character. Berry, funk, mushroom, and spicy herb dominate, with plenty of juicy acidity and the structure to unwind as it cellars. Still tight and tannic, this is a wine to decant or, better yet, wait a few years before opening.
It's a fine wine, full-bodied and dry, with spicy flavors of currants, teriyaki beef, black pepper and cola, with a bracing minerality that grounds the richness. Could be more concentrated, but it's a great value.
It's a good solid wine that shows the forthright fruity aspect of the varietal. A quite deep color and spicy earthy cola aromas are followed by nicely ripe plum and black cherry on the palate, where the full body gives a mouth-filling sensation and the firm tannins add some welcomed grip.
It's a good thing Garagiste Festival cofounder Stewart McLennan caught the winemaking bug. This delicious bottling shows black currant, plum, blueberry, fennel, lavender, vanilla and gingerbread spice on the nose. Elegant purple-flower elements kick off the palate, and then come waves of blueberry-chiffon cake, blackberry juice, sea-salt caramel and a touch of vanilla.
It's a grand, full-flavored wine that pulls together ripe, focused pear and honey flavors. Buttery, spicy oak nuances beef up the palate impression and run through the finish. For all its body and oaky spice, it doesn't get heavy.
It's a light and fruity wine, with a delicate texture and bright acidity. Soft and crisp, it's fine for an apéritif.
It's a little bitter and harsh in profile, with some overripeness. But if you can get past that, you'll find a dry, fruity and spicy Zin.
It's a little hard to get past the cooked fruit nuances that hit the nose in a powerful and determined manner. Dark, inky concentration is followed by jammy cherry, sweet jam with a touch of smoked bacon.
It's a little late to be releasing an '04, but this may actually be all the better for the extra bottle age. Richly scented with rose petal soap, chewing gum and lychee, it delivers concentrated, oily flavors with a sharply floral streak. It's bone dry and highly extracted, and tips the scale at 14.4% alcohol.
It's a little presumptuous to call any Malbec in Washington “old vines” but we may compromise on “older” vines. It's supple and spicy, with a bright core of berry fruit. It tails off gently, with green tobacco, herb and stem in the finish, but lingers and entices all the way through.
It's a midnight-black wine, full-bodied and tannic, with immense black currant, grilled meat and black pepper flavors that finish bone dry. Already throwing some sediment, it will live for two decades, without gaining in complexity. Drink now–2025.
It's a no-apologies, heavily oaked wine. Even the guy on the label is wearing wooden kegs for pants. The smoked bacon and juicy, grapy aromas lead to very oaky, smoky and jammy flavors on a smooth texture with a touch of sweetness that rounds the edges.
It's a pleasure to find a sipping wine that gracefully displays a mix of honeysuckle blossoms, light apple, pear and peach, and a gentle wrap of firming acids. Elegant right through the finish.
It's a pleasure to see another winery determined to explore the potential of Oregon Riesling, here sourced from a top site in the Ribbon Ridge AVA. Ripe, round and rich, this offers a complex mix of grilled peach, pineapple and papaya fruit, with a lively touch of mint. The underpinning of wet stone minerality adds length and texture. This belongs among the very best Rieslings from the state.
It's a proper Pinot Noir in the silky texture and cherry and cola flavors, which finish smooth and dry. Other than that, it's rustic and heavy.
It's a rare treat when a winery bottle-ages a wine for you, but that's exactly what's happened here. The result is a top-notch dry Aussie Riesling that's just entering its plateau of maturity, where it should stay for another 5–10 years. Slightly honeyed notes soften the intense scents of crushed stones, then pick up hints of tangerine on the palate. Replacing the briskness of youth is a soft, lingering finish.
It's a ripe wood-aged wine, showing a full body, dark plum flavors and generous tannins. It is maturing well, giving plenty of ripe fruits along with spice and a solid tannic aftertaste.
It's a rustic, slightly raisiny Bordeaux blend (with a little Syrah also), sourced from excellent vineyards, but a bit overripe. Soft, forward and a little leathery, it's ready to drink up.
It's a shame more producers don't hold their Pinot Noirs back longer, for this bottling from Joe Davis reveals so much depth compared to current releases. Raspberry, rose petal, cola and cinnamon stick show on the nose, while the palate offers rounded flavors of dried strawberry, thyme and game. It's all intricately woven by time into something wonderful.
It's a shame only the equivalent of one barrel of this wine was exported to the U.S., as it means only a handful of people here will get to experience it. It's perhaps the closest thing to great white Burgundy to come from Australia; subtly smoky at first, like grilled white peaches, adding hints of lime and vanilla on the palate. It's plump and slightly creamy in texture, but finishes with crisp, acidic verve. Drink now–2025.
It's a shame quantities of this wine are so minuscule (20 cases imported), because it shows the enormous potential of the appellation and producer. Intense aromas of smoke, espresso and black olive lead to a palate that's full bodied and creamy in texture. There's some oak influence, but the notes of vanilla, cinnamon and clove are just an accent to the harmonious whole. Drink now–2020.
It's a shame so much high-toast wood was used in aging this wine. Under those flavors of smoky wood, some black fruit wants to come out. The wine does have the weight, and it will be worth waiting until 2018 before drinking.
It's a shame that just 100 cases of this wine were made, as this bright, fresh, exciting Zinfandel belongs with the best of California, not just Washington. The fresh-picked strawberry and raspberry flavors are concentrated and vibrating with juicy acidity. They lead into a sappy, lengthy midpalate, with an underpinning of rock.
It's a shame that so little of this wine is made, as it is a textbook example of a powerful, beautifully balanced Syrah from this tiny AVA in the heart of the Yakima Valley. Black fruits abound, wrapped in a firm, muscular, polished package by fine-grained tannins and a dark chocolate finish.
It's a shame that the producer used too much wood in this difficult vintage. The fruit is delicate, with the black-currant flavors and acidity smothered by a burnt, toasty character that's hard to taste through. It will soften, although the wood will always be there. Vignobles Roux bought this Cru Bourgeois in 2013. The blend is 50-50 Merlot and Cabernet Sauvignon.
It's a shame to release this wine so young, because its constituents are individually impressive. It will need a few years for the acidity to come together with the ripe melon and grapefruit flavors, the soft texture and the bright vivid character.
It's a sign of the times that a wine from supposedly cool Loire can have 14.5 percent alcohol. The wine handles it well with its solid tannins, dark black fruits and a sense of freshness as well as structure. The wine is complex, powerful and worth aging for 4–5 years.
It's a strain to get much off of this wine with its light aromas of pineapple, pear, toast and grape skins. The tropical flavors fare better but the concentration doesn't all seem there.
It's a treat to find a well-priced Merlot that has some gutsy tannin and dark fruit to go along with its sweeter flavors and mild texture. This wine has concentrated black cherry, clove and oak spice flavors, with a firm structure and lingering finish.
It's a treat to find an aromatic wine that's this dry, light-bodied and steely in character. The wine has white peach flavors, great acidity and a truly appetizing texture that fits the classic definition of an aperitif: something to whet the appetite.
It's a treat to taste this varietal that is so popular in Italy, but rarely bottled by California wineries. This is a big-impact wine that is not overly full bodied. It is dark colored, full of dark-fruit flavors like blackberry and black fig, and moderately tannic but also fresh and lively.
It's about 75% Sauv Blanc, 25% Sémillon. Lush with bright, fresh flavors of pineapple and grapefruit, it also has good acids with nuances of tangerine, orange and lemon peel. It's refreshing and textural, the sort of white wine that demands shellfish and seafood. Especially good on the finish, which adds a bit of cinnamon.
It's all a matter of taste, but to me this wine is too hot, at 15% alcohol, and too sweet. The earthy, berry flavors are rich, and the tannin structure is complex, but it's out of balance.
It's all about acidity and long hangtime with this Chard. The acids come from chilly, foggy nights, the ripeness from long, warm, sunny days. What you get is oodles of bright, pure pineapple, Granny Smith apple, Meyer lemon and spicy clove flavor, with a touch of caramelized oak for richness.
It's all about extract in this kick-in-the-pants Chard. Assaults the palate with oversized fruit and the sting of peppery spice. Words like bright, electric and bold come to mind. It's also sweet and oaky. —S.H.
It's all about flashy fruit in this ripe Pinot Noir. Enormously concentrated with raspberry, date and cherry flavors and hints of spicy bacon and raisins.
It's all about flashy, ripe berry jam, red currant and chocolate flavors in this softly tannic wine. Despite the impression of sweetness, the finish is dry, and a little bitter. Hard to tell if it's going anywhere. Give it some decanting and drink now.
It's all about flavor in this tasty Grenache. It's very rich in raspberries, cherries, mocha, orange zest, cinnamon and vanilla bean, with a touch of smoked butter. Could be drier and firmer, though, as it's a little sweet and soft.
It's all about oak in this Chardonnnay. Not much going on beyond the obvious attempt at flattery with buttered toast and vanilla flavors. Maybe a little peach and pineapple candy thrown in for good measure.
It's all about richness in this flashy, ripe Pinot Noir. Raspberry pie, cola, sugared tea, honey and buttered toast flavors flood the mouth, and are fortunately balanced by crisp acidity.
It's all about ripe, flashy flavor in this softly elegant wine. It offers immediately likeable blackberry, cherry, currant, licorice, oak and spice notes, wrapped into firm but gentle tannins. Drink it now.
It's all about ripe, jammy blackberries, cherries and dark chocolate in this soft, tannic Cabernet. The alcohol is noticeable for the heat it gives, and the finish is rich with glycerols. Drink soon.
It's all about simple, jammy cherry and blackberry, brown sugar and sweet oak flavors for this Zin. But it has a wonderful tannin-acid structure, making it a sophisticated barbecue wine.
It's all about sweet, delicious flavor in this 100% Cabernet. Dazzles the mouth with the essence of blackberries, cassis, cherry tart with the smoky crust, chocolate and exotic sandalwood, wrapped into the richest, finest tannins you can imagine. Compulsively drinkable, if a little too forward with its charms. Now–2013.
It's all here—the viscosity, the rounded sweetness, the overtones of musk and the hints of dark, almost bitter honey, shot through with fine acidity. This TBA fully lives up to its billing.
It's all there in this Chardonnay, with barrel influences of butterscotch and toast, crisp Russian River acidity, and ripe flavors of pineapples, Meyer lemons, limes and green apples. Feels a bit sharp, so don't over-chill, and you can even give it a decant.
It's all there with this rich Merlot. Fabulously lush in currants, mocha and cedar, it also displays great balance and charm. The tannins are superfine. Drink this beauty now through 2010.
It's all upfront in this direct Chard, with ripe pineapple, yellow apricot and passionfruit flavors that have been generously oaked. Will satisfy fans of big, lush California Chards. Drink now.
It's almost absurd how good this $9 Tempranillo is. Full, clean, deep aromas of black fruits and licorice feed into an energetic yet generous palate with moderate richness. Flavors of black cherry, blackberry and pepper finish spicy but not pushy. What a deal!
It's almost two-thirds Riesling, which gives the wine its tight focus and strong mineral and citrus overtones, but there's also Sauvignon Blanc, Marsanne, Viognier and Chardonnay in the mix, giving it layers of fruity complexity. Awfully good for the price.
It's almost worth buying this bottling just for the extravagant medieval label design. Luckily the wine is lives up to the heraldic billing. It is rich while also well structured. Juicy berry fruits and fresh black currant acidity show well against a still-tannic structure. The wine comes from the Moreaud family. Drink from 2017.
It's always a treat to discover a good, well-made but not overpowering wine. This one has nothing in excess, just moderate and crisp fruit flavors with light spicy accents. An appetizing texture backed by good acidity leads to a clean, dry finish. This unoaked wine from northern California should be a crowd pleaser.
It's amazing how consistently good Lake County Sauvignon Blancs can be at such a good price, and with their '05, Wildhurst exemplifies these qualities. The wine is very ripe in citrus, fig, green melon, vanilla and peppery spice flavors, with wonderful acidity and a honeyed finish.
It's amazing how much this wine smells like peppermint. A blend of Cabernet, Merlot and Syrah, this is a distinctive wine that offers playful aromas of clove, cardamom, chocolate and rhubarb behind a solid wall of spearmint. It has tight tannins, a solid structure and fresh acidity.
It's amazing how rich this is, given the pale, translucent ruby color. Waves of cherries, raspberries, roasted hazelnuts, cola, pomegranates, herb tea, dusty Asian spices and smoky oak change constantly in the glass, as the wine breathes and endlessly fascinates. Bone-dry and tartly crisp, the wine will develop bottle complexities over the next eight years.
It's amazing how this super-concentrated wine smells like chocolate cherries and tastes almost like blackberry syrup, yet it's nice and dry in style. A firm coating of fine tannins gives grip on the tongue and seems to extend the juicy fruit and dark chocolate notes on the finish.
It's amazing how veteran winemakers like Adam Tolmach are able to extract such deep flavors from a wine and yet keep it fresh and light. This awesome bottling shows boisterous pomegranate, hibiscus, fig, crushed graphite, black pepper and dried tarragon on the ripely layered nose. The lush and soft palate buttons it up a bit, offering light licorice, minty cola, black cherry and vanilla dust.
It's amazing how wineries across the country can take Central Coast fruit and make it sing, but this producer certainly does. Lavish vanilla, cola and ripe black cherries invite the nose with glee. Then the palate blends black cherry and black plum with caramel and mocha notes in this crowd-pleaser.
It's an evocative name and that's what Provence rosé is about. The wine works well to fulfill that dream with its bright fruit and easy quaffable character. It has just a touch of spice to add an edge to the bright fruits. Drink now.
It's an extraordinary wine that still tastes so fresh after 13 years, but for a Muscadet it's almost unbelievable. Yet, here is this citrus and white currant flavored wine that still shows high acidity and liveliness as well as a depth of texture that has come during its aging. Probably at its peak now.
It's an extreme rarity to find a Walla Walla Valley Cabernet Sauvignon at this price. Being 100% varietal, it offers reserved aromas of dates and plum. The flavors are full bodied and lush, exhibiting tacky tannins and whiffs of game.
It's an unusual blend, but it works, creating a round, supple wine for immediate enjoyment. Hints of orange peel, coriander and green olive bring complexity to notes of plum and cherry, while the finish turns dark and espresso-like.
It's another inky Rhône monster with aging potential from Epoch and their historic Paderewski Vineyard. This Syrah-led blend throws off inviting aromas of black cherry pie, violet, fennel and balsamic vinegar reduction. Once sipped, layers of flavor emerge steadily, with blackberry fruit roll-up, wet pipe tobacco, candied nuts, lingering herbs and a slight vanilla finish. Serve with osso buco or otherwise roasted pork.
It's appropriate that this wine is served at the Crazy Horse saloon in Paris. Made from a selection of old vines, La Horse is in the modern, polished idiom, a super-ripe wine, very concentrated, packed with blackberry jelly and bitter chocolate flavors. Give it 3–4 years, but its considerable power and intensity is already there.
It's basically one-third each Grenache Blanc, Roussanne and Viognier, but the Viognier speaks loudest in the finished wine. Apricot and peppery-gingery spice notes mark the nose, while the texture is bolstered by Viognier's phenolic content without becoming bitter. Drink now through 2015.
It's been a while since Torres Chile has made a Chardonnay this good. Minerally and toasty is the best way to describe this structured white. Good acidity keeps it upright, while plenty of barrel, cinnamon, apple and lemon character give it a Burgundian leaning. This is woody, racy and very lively now. Drink in 2014–15.
It's been a while since we've reviewed this wine, so this is a fine comeback. Plum, blackberry and rubber aromas are solid, but the real star is the palate, which is smooth and thick, with lush dark fruit flavors and a smoky background. Good, slightly herbal and long on the finish.
It's been an uphill battle for Pietra Santa with this variety, and the '05 doesn't help matters. The wine is harsh in acids, with modest cherry and herb flavors and an annoyingly astringent finish.
It's been some time since Katnook last submitted samples, so it's reassuring to see that quality there remains high. This medium-bodied Cabernet boasts crisp acids and fine tannins, highlighting notes of red currants, olives and bay leaves. Drink now–2025.
It's big and brawny, with a very deep color, strong oak aromas, assertive, astringent tannins, ripe blackberry and raspberry vinegar flavors and a spicy, eucalyptus note on the finish.
It's bit harsh in texture and is minty, with wintergreen and pepper flavors that nudge into cherries and mocha. Good for barbecue and cheese plates.
It's bone dry and tart, with green mint, gooseberry and grapefruit flavors. Seems like a wine they picked early to emulate New Zealand, but it's just not ripe enough.
It's bone dry, acidic and tannic in youth, but with a solid core of black cherries and red currants, and the oak has been subtlely applied. Give it until 2019–2020.
It's called Assemblage because the wine is a blend of Touriga Nacional and Cabernet Sauvignon. This big wine, with its dense structure, texture and superripe fruit, is certainly rich. The tannins and the acidity do hold everything in check. But it's not a wine for aging.
It's called Secco, according to the winery, because it's completely dry. Maybe so, but there's plenty of honeyed richness in this delightful Riesling. It shows a wealth of delicious, easy-drinking flavors of orange, apricot, Key lime pie and vanilla.
It's certainly a big wine, as befits Madiran, but the tannins are well tamed, and contribute to richness rather than dryness. The texture is rough velvet, a smoothness topped by some tannins. Fruit flavors range from black figs to dark plum skins. It could evolve over 5 years, at least.
It's certainly rich and rounded as befits a Meursault, but there is also a fine definition of fresh yellow fruits, buoyed by wood, but suffused with tight acidity. Fine, balanced concentration, with enticing spring flower aromas.
It's certainly tannic and tough at the moment, the wine also has so much fruit. That will allow it to round out, bringing out the black currant fruitiness and resulting in a full, rich and perfumed wine. Wait until 2018.
It's classic Alexander Valley, soft, rich and thick in melted tannins, and elaborate in tiers of briary wild berries, milk chocolate, black pepper and sweet charred oak. Easy to drink with everything from burgers and steaks to tacos and teriaki beef.
It's clear that winemaker Forrest Tancer is aiming at a California-class Cabernet blend, a complex wine, lush in fruit and herbs, softly tannic and framed in the finest oak. He largely succeeds with this bottling, made only in the best vintages. It lacks the structure of Napa Cabernet, which is unavoidable given its terroir. But it defines Alexander Valley.
It's crafted by one of the six Lodi Native wineries using native yeast and neutral barrels. Savory and distinctive, it offers smoky, peppery, meaty complexity and mellow fruit flavors. Full-bodied but not tannic, it has a velvety texture and finishes soft but long. It seems made for mealtime.
It's dark and inky in color and concentration, filled with superripe blackberry and plum fruit edged in chocolate and mint, but it seems to lack a bit of richness and texture on the midpalate despite its 15.2% alcohol. Ends with vanilla and tangy fruit and a touch of warmth. Drink now–2015.
It's deep garnet in color, made solely from Muscat à Petits Grains Noir, with unique aromas reminscent of pomegranate and cherry, and a slightly peppery note. Medium-bodied and silky in texture, it has a long finish that hints at leather, earth and cocoa.
It's difficult to find $20 Pinot Noir this good from anywhere in the world. Floral notes on the nose yield to ripe black-cherry fruit on the palate, which finish finishes with crisp acids and soft, dusty tannins. Drink now–2020.
It's difficult to find a good California Pinot for under $20, but this bottling pulls it off. The wine is silky, crisp and clean, with delicious raspberry, cherry, oak and spice flavors. It's an affordable wine to introduce a new generation to the joys of Pinot Noir.
It's difficult to find the aromas of apple, pear and jasmine. This drinks off dry with nicely balanced acids.
It's difficult to find the aromas of stone fruit and herbs in the glass. The flavors show a lot of lightness and elegance but also a sense of balance.
It's difficult to match the pure, expressive fruit and focus of this medium- to full-bodied, concentrated and complex wine. Substantial, enticing aromas of red and black cherry with a touch of butter lead to cherry, rhubarb, forest floor and mint notes on the palate. The mouthfeel is full but lively, and the finish lingers nicely. Best after 2022.
It's difficult to name favorites amidst this vintage of Huber's Pinot Noirs, but the Schlossberg is distinct for its plump, ripe fruit. The palate penetrates with bright red-cherry flavor, yet maintains composure. A vibrant vein of acidity trails through the finish.
It's difficult to see how this wine can register alcohol almost 15%. Flavors are thin, green and tannic, with hardly a hint of fruit.
It's difficult to tame the harsh tannins of this variety, but the Ruby Hill winemaker did it. The result is a flavorful, firm-textured wine that's also complex in flavor and well-balanced overall. It's tempting to drink now with a dry-aged steak, but it will be best after 2020.
It's difficult to understand what this is trying to be. Pinot Gris can show some light blush color, but this wine is almost pink. The result is tannic and tart, with a rhubarb-like flavor.
It's dry to slightly off-dry, with clean, zesty acidity and decent flavors of citrus fruits, green apples, Asian pears and peaches.
It's dry, silky and crisp, with pleasant sour cherry candy, pomegranate and rhubarb flavors. Drink now, although you do want to decant it for an hour or two.
It's dry, with just-in-time acidity brightening pleasant raspberry, red currant and sandalwood flavors. As it warms in the glass, certain instabilities emerge. It's not an ager.
It's easy for a California Chardonnay to be rich, but few can rise to the level of balanced complexity as this gorgeous bottling. The wine is enormous in apricot, orange, nectarine, pear and Meyer lemon fruit, with the vanilla and buttered toast of French oak. The acidity is just about perfect.
It's easy for Grenache to get too heavy and rich, but this one doesn't. It's a sophisticated, medium-weight red wine that has the flavor complexity, good acidity and firm texture to make a good pairing with different dishes, from mushrooms to fowl to beef to game.
It's easy to appreciate the buttery aromas, vivid and tangy fruit like crisp apples and Bosc pears, and lively texture with appetizing acidity, elegance and raciness. It's not a big wine but a finely detailed one.
It's easy to appreciate this wine's generous, almost jammy aromas. They're followed by spicy, concentrated black-cherry flavors backed by firm acidity and lots of fine-grained tannins. This wine, from a vineyard owned by Williams-Selyem co-founder Burt Williams, tastes terrific now, but will show more complexity with time. Try to save it until at least 2018.
It's easy to call this a beautiful wine—it's dense and lush, with great layers of black fruit and acidity. The first fully biodynamic vintage from this estate has certainly yielded impressive ripe fruit, with structured tannins and dark berry flavors that linger long. It has enormous potential, certainly not be ready to drink before 2027.
It's easy to drink this medium-bodied, pleasant Cabernet and enjoy the light herb and cherry flavors. Not tannic in spite of 10% Tannat grapes blended in, it feels soft and tastes mild on the finish.
It's easy to drink this Merlot now for its soft, fat flavors. Cherries, red currants, pecan pie and smoky oak are rich on the palate. There's some spice on the finish, along with a little heat from alcohol.
It's easy to imagine drinking this wine—and really enjoying it—in Paso Robles with a grilled steak. It's rich, heady and ripe in black currants, with a Port-like, raisiny taste.
It's easy to like this affordable Moscato. It's low in alcohol, high in sweetness and brisk with acidity, along with intense flavors of oranges and vanilla honey.
It's easy to like this vibrant Chardonnay for its generous fruit flavors, subtle oak influence  and creamy texture. It smells like a fruit tart and tastes fresh and rich at the same time. The ripe fruit flavors grow on the finish.
It's easy to see Rothschild's Bordeaux influence in this one—it's more about chalky, minerally tannins than oak, and offers mixed berries on both palate and nose. An acorn nuttiness and some dried spices linger throughout. A blend of Cabernet Sauvignon, Cabernet Franc and Carmenère. Best Buy.
It's easy to see what Chef Puck is aiming for with this wine. There's a great deal of upfront citrus, tropical fruit and honey. Yet the richness fades in the finish, leading to a drier, mineral- and herb-driven balance accentuated by crisp acidity. It's food friendly, at a great price.
It's easy to see why Silver Oak remains so popular with the restaurant crowd. It's made in a more restrained style than many other Napa Cabs. There's plenty of berry and currant fruit as well as oak, but it's accompanied by tobacco and herbs that give the wine an earthiness. What the wine lacks in dazzle it more than makes up for in elegance and subtlety. Should develop well for at least a decade.
It's easy to taste the fresh grape flavors in this medium-bodied, structured and appetizing wine. Good acidity and moderate tannins lift up black grape, blackberry and strawberry flavors to create very good balance.
It's easy to throw high scores at almost any well-made P.X. because the wines are so viscous and overwhelmingly sweet. And while this one fits that bill, it has a couple of holes in it, namely a nose that stumbles out of the gate and a mouthfeel that's almost too thick and rich. Very nice but not at that ultrahigh level.
It's easy to use the word “huge” to describe this Cabernet, which contains smaller amounts of Petit Verdot and Cabernet Franc. It immediately takes over the palate with ripe, opulent cherry pie, blackberry tart, cassis liqueur, green olive and oak flavors. The tannins are very strong, the most powerful of Mondavi Cabernets in years. Which leads to the question of ageability. Where's this wine going? On the negative side is high alcohol, which gives it a burn. So drink it over the next 5–6 years.
It's enormously ripe and opulent in raspberries, persimmons and Dr. Pepper cola, with lots of toasty oak. The mouthfeel is light and silky, and the acidity is a delight. A fruity sweetness to the core turns dry and spicy on the finish. Drink now–2018.
It's exciting to watch contemporary producers take a chance on once-dominant California grapes like Carignane. This bottling offers plump strawberry and blackberry aromas, with savory soy and turned earth touches. The palate leads with Concord grape flavor, while pepper, oregano and coffee bean elements keep it complex.
It's expensive, but there's no denying the high quality of this wine. Almost smoky, mineral-like complexity emerges on the nose, followed by hints of cherry fruit underscored by dramatic freshness on the lengthy finish.
It's explosive in jammy, pie-filling raspberries and cherries, with a hit of caramelized oak. Drink it now with simple fare.
It's extraordinary how this winemaker has extracted intensity, purity, color and concentration from this grape to make what is ultimately a very sophisticated wine: dark and bold with loads of spice, chocolate and black fruit. Give it at least one more year in the bottle.
It's fading a bit at the rim, but it's a treat to know that mature releases like this are in the market. Age has mellowed its tannins to silky smoothness, while the aromas and flavors resemble thyme blossoms, cherries and leather. Hints of herbal tea and mocha linger elegantly on the finish. Drink now–2022.
It's fair to call this a junior version of Lancaster's more expensive, superb Bordeaux-style wines. Like them, it's rich in black currant and cedar flavors, and quite tannic, a wine that needs a few years to come around. It's also a touch more rustic. Three-quarters Cabernet Sauvignon, one quarter Merlot.
It's fairly rare to find estate-grown Willamette Valley Pinot Noir in this price range. This one is all about forward black-raspberry fruit, perfectly ripened, with a palate-pleasing candied character. It thins out in the middle, but for near term consumption, that shouldn't dampen your pleasure.
It's for you, if you like your Cabs soft, sweet in jellied fruit and hot in alcohol. Tastes like a melted cherry pie, with the sugary, smoky crust.
It's forward and dark, with plenty of ripe berries and baking spices filling the nose. The fruit turns tart and tannic in the mouth, but the wine retains its balance and the tannins have been well managed, retaining some earthy underpinnings.
It's full-bodied and a little warm (14% alcohol), but this also boasts baked apple and citrus fruit and restrained, pencilly, toasty oak. It's lush and mouthfilling without being overblown; rich without being exotic—a well made New World Chard.
It's full-bodied and tannic, with upfront blackberry, cherry, currant and oak flavors. Doesn't seem like an ager, drink now.
It's full of bright red fruits, a lively mineral texture and a pure line of acidity. Bone dry, it is as fresh and crisp as possible.
It's fun to rattle off a few of the numerous aromas and flavors in this exotic but subtle wine: tangerine, pastry cream, blanched almonds and a touch of honey. The wine is refreshing, dry and nicely braced with acidity, but at the same time rather broad and soothing in texture. In other words, beautifully balanced and wonderfully complex.
It's fun to try this wine from an Italian grape variety that is rare in California. It tastes unusually lean and tangy, with earthy aromas. Dry and taut on the palate, it has a mineral or metallic tinge to the rather austere fruit flavors.
It's good that Pommery has given this wine some bottle age, despite the young image the label suggests. The result is dry, but with less fruit and more secondary toast and nut flavors, a finely textured wine. It also has some weight, which balances the acidity well.
It's good to see a wine in that increasingly rare sight: a Provence skittle-shaped bottle. This is a light and fruity wine from vineyards on the Massif des Maures, close to the sea. It has a bright crisp aftertaste with plenty of acidity to keep it all very crisp. Skittles is the precursor to lawn and indoor bowling.
It's good to see this Margaret River stalwart return to the States. The 2015 DJL is a slightly nutty, toasty wine, plump and silky in texture. Pear, melon, vanilla and citrus notes finish long.
It's great fun to revisit the stellar 1997 vintage and see that this Tuscan Cabernet has evolved so gracefully over the years. Aromas include white mineral, ash, licorice, dried flowers and measured tones of red cherry fruit. It makes for a delicate ensemble that is lean and a bit thorny in the mouth but still very satisfying.
It's great to find both lots of fruit and good structure in a Zin, especially at such a reasonable price. Spicy aromas like vanilla and nutmeg precede vivid and ripe fruit flavors and more of those oaky spices on the palate where firm tannins and a bite of acidity give a mouthwatering balance.
It's great to return to an excellent honest-tasting fruit-driven wine that has very good balance, an appetizing texture thanks to fine-grained tannins and light spicy elements to complement the pure cherry and berry core. It's the kind of wine that doesn't get tiring, and will be ideal to stock up on.
It's hard not to be a big fan of Giacomo Vico's beautiful Chardonnay. The wine marries the cool-climate characteristics of the Langhe (Piedmont) with a round, opulent and rich winemaking style. You'll recognize loads of yellow fruit and rose with a playful touch of sweet vanilla.
It's hard not to jump up and down about the outstanding value represented here, a wine made from Dutton Ranch fruit that's juicy and generous in baked strawberry, earth and rose petals. A grippy structure provides weight around nuanced, spicy cherry-pie flavor and plenty of body to satisfy.
It's hard not to like this dark-colored and superripe wine made from 60% Alicante Bouschet plus Mourvèdre and Petite Sirah. The broad texture soaks the palate with blackberry jam and chocolate flavors. Soft acidity and mild tannins create a surprisingly gentle mouthfeel considering the power of the wine.
It's hard to believe it's possible to buy this quality rosé for so little money. Mouthwatering scents of raspberry, stone fruit and crushed stone emerge from the glass, followed by rich, ripe fruit flavors balanced by just-enough citrusy acidity. It's full-bodied and plush, yet vibrant and long on the finish.
It's hard to believe such a wine can come from the Barossa, a region known for size and richness. But this is part of a new wave of Aussie Shiraz—medium in body and silky in style, with moderate alcohol levels. Healthy doses of oak impart notes of hickory smoke, cedar and vanilla to the plum fruit. Drink now–2025.
It's hard to believe there's no oak on this wine, with its accents of vanilla and buttered toast. The wine was fermented in stainless steel and bottled earlywith no barrel exposure. It's beautifully rich in tropical fruit, pear, peach and lime flavors, with a brisk amount of acidity.
It's hard to break through this syrupy late-harvest wine's heavy hand. Intense, tannic and full-bodied, it's made in a semidry style.
It's hard to call this dry, because, with 0.7% residual sugar, it tastes off-dry. But it's a pleasant wine. It has high acidity that provides needed balance to the honeysuckle, citrus, green apple and vanilla spice flavors. Versatile with a wide range of ethnic fare.
It's hard to choose a favorite amidst Thörle's 2015 dry Rieslings yet this bottling is a standout for its expansive, deliciously clingy mouthfeel. It's lusciously fruity, boasting ripe apricot and white peach flavors balanced by taut acidity and a pleasantly bitter edge of tannins.
It's hard to choose a favorite amidst Wiemer's 2012 lineup, but this one is a strong contender. It's brisk, yet intensely penetrating on the nose and palate, with a luscious, juicy palate full of sweet white peach and mango flavors. Zesty lemon-lime acidity and a crush of minerals linger on the finish. It's a complex yet effortlessly enjoyable medium-sweet Riesling to savor now, or through 2021–2024.
It's hard to choose a favorite amongst Harbes' 2014 Merlots but this one stands out for its finessed body and subtle spice and licorice tones. Intensely ripened black plum and berry flavors are concentrated but balanced, offset by brisk acidity and fine-grained persistent tannins. The finish is long with a meandering smoky tone.
It's hard to consistently get scores this high year after year, but Greg Bjornstad does, because he understands Pinot Noir. Specifically, he knows how to combine power, which is easy, with finesse, which isn't. This 2007, from an esteemed vineyard, is spectacular in wild forest cherry, cola, licorice, pine cone, anise, exotic spice and sandalwood flavors, even as it's perfectly balanced with crisp acidity, fine tannins and just-right oak. Lovely and complex. Now–2014.
It's hard to define minerality in a wine, but this Chardonnay has it. It tastes and feels like a lick of chalky stone. That's on top of and below the intricate pineapple, orange and Meyer lemon fruit that's so delicious, and finishes so dry and spicy.
It's hard to exaggerate the purity of this wine, which is 100% Cabernet. It startles for the intensity of mountain blackberries and raspberries, and then a firm minerality kicks in, along with the tannins, providing grounding structure. The finish lasts for a full minute. Winemaker Luc Morlet has really hit the jackpot with this dry, spectacularly complex young wine, which will develop for at least a decade.
It's hard to fall immediately in love with this Cabernet, despite the fancy Oakville address, as the tannins are so firm. But it's dry and clean, and although the tannins are the star—bold and astringent—there's black fruit there, too, to help it along. Drink now.
It's hard to fall in love with this blend of Sauvignon Blanc and Chardonnay. It has unripe green flavors that border on ammonia.
It's hard to find a favorite within Dr. Loosen's excellent line up of 2015 auslese, but this bottling stands out for its kaleidoscope of fruit, floral and earthen complexities. Sumptuous and ripe, fleshy white peach and grapefruit flavors undulate on the palate. It's finely framed, edged by sharp lines of slate, spine-tingling acidity and swathes of fennel and earth. The finish feels fragile, laced in sweetness and lingering.
It's hard to find a Pinot at this price that shows real sophistication, but Stephen Vincent tries hard. The wine is racy and silky, with coastal elegance. Its cherry, licorice and cola flavors have a little kiss of oak.
It's hard to find a tastier Pinot Noir for this price. Aromas of rose petals, pungent violets and raspberry juice show just a touch of chai tea, and the palate proves juicy and fun, with cranberry, pomegranate and raspberry elements. Black tea and mocha flavors add just enough seriousness.
It's hard to find any interpretations of this white Italian grape in California. This one by Brian and Stephanie Terrizzi shows flint, green apples, tangerine blossoms and yellow rose on the nose. A tongue-tingling sensation dominates the sip, with flavors of squeezed lemons, ripe apples and white flowers peeking out, and a slight nuttiness on the finish.
It's hard to find any Tannat in California— let alone good Tannat—and Sobon has done a nice job here, combining leather and boysenberry fruit to good effect. In the back layers is a trace of menthol.
It's hard to find Chardonnays priced at less than $20 that pack this much interest. This bottling offers fresh-squeezed underripe tangerine, lemon blossoms, lemon curd, crisp Gala apple, sharp grapefruit skin and a bit of butter on the nose. A salty lemon butter and marmalade flavor show on the palate, along with pear, apple and nectarine, framed by intense acidity.
It's hard to find good Washington Malbec under $20. Start here. Stone Tree (Wahluke Slope) vineyard provided much of the fruit, and there is a small (10%) amount of new oak in the mix. This captures the steely core of cassis, matches it to sharp, defining acids, and hones the accents of herb and cinnamon spice to a perfect pitch.
It's hard to get around the slap of high alcohol in this wine, beginning with its diesel-oak nose and ever-present persistence of drying tannins. Bitter tea, cedar and leather add to the bombastic nature of this powerhouse.
It's hard to get around the tannins that battle in this wine, which is savory and dark with a smoky aura. Lay it down another couple of years or let it air out a bit before pouring.
It's hard to get very excited about this wine because it's so average and common. It smells weakly of lemons, and the citrus flavors are watery and thin. It's dry and although there's some good acidity, it feels flat in the mouth. That says it all.
It's hard to ignore the high alcohol listing, but the wine is so well balanced and cohesive that few would even notice. It's aromatic with notes of dried and fresh cranberries and raspberries. The palate is full bodied and rich with concentrated, pure fruit flavors.
It's hard to imagine any Pinot Noir being richer or riper than this one, which is made from a blend of vineyards from throughout the county's cooler areas. It's explosive with jammy raspberries, cherries, boysenberries and pomegranates, along with plenty of new French oak for buttery, toasty complexities. It will hold for a year or three.
It's hard to imagine anyone not liking this deep, lush, purple Mencía from Bierzo. A concentrated, minerally, toasty black-fruit nose sets up blackberry, boysenberry, prune, juniper and beef jerky flavors. On the finish, it's sultry, dark and peppery. There's all sorts of power and sizzle to this; drink through 2019.
It's hard to imagine naturally tannic Sagrantino as a dessert wine but indeed this native Umbrian red grape was traditionally made in a sweet style to soften its firm astringency. Deeply red and richly concentrated, it shows chocolate, savory spice and blackberry. Drying tannins keep the palate clean.
It's hard to make Petite Sirah smooth and elegant, but Newsome-Harlow has done it. The wine shows classically fine tannins, while the flavors run toward milk chocolate, ripe blackberries and lots of crushed black pepper. Delicious and refined, a great wine for peppersteak.
It's hard to overstate how deliciously irresistible this wine is, a celebration of the variety that makes a statement of greatness from the first sip to the last. Golden-hued minerality is the star and pillar of support, a worthy dance partner to the twirls of lacy lemon pith, fully expressive tangerine, grapefruit and stone. Lively and complex, it showcases beauty in a glass.
It's hard to rate an aging, oxidizing, barrel-fermented Verdejo and take into consideration the wine's faded qualities versus its complexities. If you like dried apricots, dehydrated mango slices and fruit jellies, then this will tickle your fancy. Adherents to the school that believes whites should be fresh and palate cleansing should take a pass.
It's hard to resist the charms of this delicious Syrah. It has brisk acids and tannins, yet it's curiously soft on the palate, with rich, exotically sweet flavors of black currants, dark chocolate, bacon and plum sauce.
It's hard to ripen Bordeaux red varietals in Monterey, but this was a good vintage and Mirassou has some good vineyards. The fruit is scented with blackberries and plums and even deeper notes of chocolate, espresso, and smoked meat. There's also a generous dose of oak. It drinks fine and dry, and captures that magical quality of finesse and elegance despite its size, which is considerable. A plush, opulent wine.
It's high in alcohol, but without it, this Zin just wouldn't be as good as it is. It's bone dry and full bodied, and the crushed black peppercorn, blackberry and licorice flavors have a roasty, toasty edge that makes the wine particularly savory.
It's important to not drink this Merlot right out of the bottle, because it's pretty tannic, and thus it's hard to appreciate the wine's beautiful fruit. Give it some time in a decanter to reveal the complex flavors of blackberry, cherry jam, grilled prosciutto, cassis, red licorice, cola and spice. It's unclear if this will age for a long time, but it can certainly be enjoyed over the next five years.
It's impossible to exaggerate the yummy factor of this silky, fruity Pinot Noir. While it has pleasant acidity, it's the raspberry, cherry, cinnamon and brown-sugar flavors that make it so appealing to drink now.
It's impossible to imagine this wine could have existed even five years ago, even though it hails from the extraordinary Nielson Vineyard that for many years has yielded Byron's best Pinot Noirs, as well as Chardonnays. The ripeness level is something only modern techniques could achieve, and the 2007 vintage was great. Ultrarich in blackberries, cherries and dark chocolate, the wine retains a silky texture and is imposingly full-bodied. Drink now–2013.
It's impressive how exciting old vine Carignan can be, and what an underrated grape it is. Here's proof that it makes big, perfumed wines, layered with dark tannins and wild flavors of herbs and dark berries.
It's impressive how much honey flavor laced with lemon acidity there is in this wine. The pairing gives the sweetness a wonderful focus, coming to a point of freshness, leaving a delicious, lifted aftertaste. Age for 4–6 years.
It's impressive how the new wood, which tasted overpowering in barrel, has now integrated. Yes, it is firm and toasty, but the sweet Merlot shows well, as do the tense fruit tannins. A wine to age.
It's impressive what a small addition of Sauvignon Gris and Muscadelle can do to a Sauvignon-Sémillon blend—it turns this into an exotic wine, with spice and lychee flavors.
It's incredibly rich and ripe in blackberries, black currants and dark chocolate, with a lovely veneer of toasted oak. The tannins are super smooth. Drink now–2020.
It's interesting and a little odd that this 100% Sauvignon Blanc, from Mondavi's heralded To Kalon's great I Block, already is showing signs of maturity, although it's only about three years old. The reserve To Kalon, released more than a year ago, was fresh and fruity. This wine by contrast is beginning to show mushroom, herb and mineral complexities alongside the citrus fruits. It's a very fine wine, superior in structural integrity and bone dry, but it will separate wine lovers into opposing camps.
It's just an ordinary wine, but sometimes that's all you need, especially if the price is right. With blackberry and oak flavors, it gets the Cab job done.
It's keen in acidity and somewhat overripe, with the taste of prune macaroons. It's also pretty tannic. Doesn't seem likely to develop with age.
It's labeled as Syrah, but this wine contains 10% Grenache and 3% Viognier as well, which both serve to plump up the midpalate and lighten the aromatics. Thyme, bayleaf and cherry notes highlight the nose, while the palate is weighty and softly tannic, with a long, silky finish. Drink now–2022.
It's labeled dry, but this wine comes across as just slightly off dry, with ripe melons and pears taking the lead and never looking back. It's plump on the palate, finishing with a teasing sense of sugar. Drink now.
It's labeled Merlot, but the blend includes Syrah and other grapes, and the result comes across as a rather generic red wine. Soft and very buttery, it has light red fruits and some green tannins.
It's labeled simply Columbia Valley but in fact it's made from all Red Mountain fruit. Syrah and Cabernet Sauvignon dominant, with a splash of Petit Verdot, this is quite ripe and sweetly juicy—like a big bowl of blackberries. Aged in once-used French oak, it has picked up some char and graphite notes.
It's labeled Viognier, but the blend includes 20% Roussanne and a bit of Marsanne as well. It works terrifically, yielding a wine with a spicy mix of grapefruit, citrus rind, and Asian pear. Wonderful mouthfeel, with cut, focus and length.
It's like Christmas in a glass the way the aromas on this wine settle keenly on pine and sugar plum. Earthy with a touch of dried herb, the wine's mouthfeel is velvety with a kick, the body full-figured in blackberry intensity, with the whole wrapped in substantial oak. The weight and firmness suggest cellaring, through 2017.
It's listed on the back label as off dry, and in fact has 11 g/L of residual sugar, but it boasts a certain roundness and fruit persistence. Though labeled Columbia Valley, in fact it's 100% estate (Red Mountain) fruit, and old vine—30+ years—to boot. It's well-crafted, with a mix of citrus—flesh and rind—plenty of backing acidity and a thoroughly refreshing finish.
It's loaded with lemon blossom, yellow apple, white peach, Bartlett pear and citrus sensations with a hint of custard. Creamy texture is brightened by fresh acidity.
It's nice to find a smooth, full-bodied Cab that's not too tart or tannic, and has enough pleasant, plummy flavors to pair well with burgers, burritos or fried chicken. The flavors have an almost sweet touch of oak, especially on the finish.
It's nice to find a well-balanced, fruity but structured wine that's dry and will be very versatile at meals. It has red cherry and cranberry flavors, firm acidity and tannins for grip in the mouth, and a clean finish.
It's nice to see an ever-increasing number of serviceable kosher wines like this one being made available to consumers from around the world. That said, this one isn't much more than adequate. There's a modest amount of cassis fruit dressed up with earthy chocolate and vaguely minty aromas, but it lacks depth. Still, it's better than the kosher stuff I remember from my friends' bar mitzvahs.
It's nice to see high-quality dry Riesling at such a reasonable price. This does show some riper, peachier aromas and flavors than truly classic Eden Valley Riesling, but it remains true to the regional style, just more approachable. Drink now.
It's nice to see the quality of this wine reach new heights, as it's still relatively affordable within the Henschke context. The blend includes Shiraz, Cabernet Sauvignon, Merlot and Cabernet Franc. The 2013 shows a slightly austere side, an aristocratic reserve, but the flavors are classic. Pencil shavings, mint, cassis and cigar box finish with great drive, length and dusty tannins. Drink 2023–2035.
It's nice to see this historic winery finally being represented in the United States. This offers scents of toasted grain, smoke, citrus and just a hint of butter before it hits the palate with ample weight and a slightly creamy texture. A bit woody and smoky, but nice in that style. Drink now.
It's nice to see veteran winery Murphy-Goode craft its most successful Pinot Noir in at least 15 years. Dry and polished, it's ready to drink now. The palate boasts a soft, silky texture and delicious cranberry and raspberry flavors. With production of 49,000 cases, it's easy to find.
It's no disrespect to say this is a great family restaurant-style Merlot. Tens of millions of Americans dig into beef at the neighborhood joint, and they want a good red to drink alongside it. At this price, this is that wine. It's soft and rich with blackberries, blueberries and chocolate, with a finish of sweet, toasty oak.
It's no exaggeration to say that the 2014 releases from Shea are the best (as an entire group) in the winery's history. Could be maturing of the vines, along with a textbook perfect vintage, but whatever the reasons, these wines are not to be missed. Floral highlights, potent ripe cherry fruit, a dusting of cocoa powder and myriad layers come together in this irresistible, impeccably balanced block selection.
It's no small feat they were able to hold this sophisticated wine back so long and still sell it for just over 20 bucks. The wine is soft, dry and rich in red currant, white pepper, licorice and mocha flavors, and has elegant balance.
It's no surprise that excellent icewine is being made in the Niagara region of Canada, but this Vidal offering from Jackson-Triggs is a pleasure nonetheless. With its layered aromas and flavors of orange, apricot and honey lifted by crisp acidity, this is both approachable and collectible. A serious wine with a fun and flirty side. Imported by Icon Estates.
It's no surprise that the Daou brothers blend of 45% Syrah, 43% Cabernet Sauvignon and 12% Petit Verdot packs a rich blueberry, dark chocolate and espresso nose. Nor is the lush mouthfeel, the grippy, fine-grained tannins, or the the black cherry, stewed beef and black peppercorn flavor profile particularly shocking. It's just another massive, delicious and dark wine from their portfolio.
It's no surprise that this Amador Syrah spent 21 months in French oak. The wine is very tannic, savory with a wisp of pepper. Still, for a bigger, more tannic style mountain of Syrah it's got some good acidity midpalate and through the finish and could be interesting with a rich serving of duck, venison or game.
It's no wonder this wine is called Kaleidoscope: a blend of Viognier, Gewürztraminer, Riesling and Muscat, it's unique and multifaceted. The varieties have come together very satisfactorily, giving perfumed and plenty of ripe fruitiness. With its touches of lychee, apricot and spice and crisp, tight acidity, it's ready to drink now.
It's not clear what differentiates this cuvée from the winery's Acrobat bottling. Both are Oregon AVA blends and produced in large (for Oregon) quantities. The Signature is a light, delicate wine, with tangy cranberry/cherry fruit and details of stem and herb.
It's not clear what separates this from some of the other estate-grown cuvées. The thin strawberry fruit accompanies rather stemmy tannins and a green vegetal streak.
It's not clear what Swanson means by the word “instant,” although this blend, which contains some Merlot and Petit Verdot, is rich enough in blackberries, cherries and mocha to enjoy now. It's also a complex wine, layered withNapa tannins and an opulent overlay of new French oak. Give it a good, long decanting and drink over the next six years.
It's not clear what the varietal blend is, but it tastes like a Rhône-style wine, and a simple one, at that. Soft and silky, it has raspberry, honey, toasted almond and cinnamon flavors.
It's not easy assessing this blend of Monastrell and Petit Verdot from a warm vintage. It's fiery and almost citric on the nose, while the palate is ripe as can be, with spicecake and blackberry syrup flavors. It's not missing any potency or ripeness, but the longer you work with it the larger and more medicinal it gets. Think big Zinfandel from California when you take this on.
It's not easy distinguishing one Emiliana Chardonnay from the other; they're all more or less similar. Novas shows a touch of match stick and aromatic harshness, which is offset by softer melon and peach aromas. The palate is full and pulpy, with melony, obtuse flavors. Good for Chile, and decidedly not bitter or pithy
It's not easy to find mature Rioja from a great winery and a great year. This is all that; it smells of tobacco, earth and dried fruits. The palate is lively and not dying, while the flavors of cherry, raisin and marzipan are spot on. Compact and long on the finish, indicating that it still has another 10–15 years in it.
It's not easy to get 16.5% alcohol from a vintage as cool as 2010 in Washington. The wine has a grain and grass bouquet, wild and brambly fruit, and plenty of Asian spices. Interesting, though not especially typical for the grape variety
It's not just the fruit, which is immaculately ripe in blackberries and black currants. The wine also stands out for the richness of the oak, so perfectly integrated, and the overall balance. Beautiful acidity and thick, rich, supple tannins come along with a gorgeous, long, dry finish. The vineyard is in Yountville. You'll want to cellar this 100% Cab until at least 2020, and it could be going strong longer.
It's not often that we come across Chilean Malbec (Cot) with several years of bottle age, but this offers that and a little more. The nose is pure, with herbal hints and plenty of sauvage character. Roundness and depth give it length on the palate, which is endowed with solid berry flavors and proper savory accents. A wine with personality that's drinking perfectly right now.
It's not often that you get the chance to try an aged Malbec for this price. The nose is sweet but also a bit soupy, while the palate is lively and delivering mature flavors of stewed cherry, cassis and raisin. Long on the finish, with brown sugar notes. A wine with finesse and restraint to drink now.
It's not often that you see Charbono in a Cabernet bottling, but it works. This wine boasts aromas of ripe cassis, red cherry and woody chocolate. The tannins are pronounced and chalky, giving a full mouthfeel, with sharp flavors of tart cherry and a strong acidity.
It's not often you find a varietal Piquepoul Blanc outside of the south of France, but this seems to suit well to the hot Texan climate. Striking notes of ripe peach, apricot and white lily carry the nose and palate. There's good tension and texture in this light- to medium-bodied wine, which would lend well to pairing alongside grilled seafood.
It's not possible to analyze vineyard practices from afar, but this wine is thin, tart and astringent, suggesting such possibilities as over-cropping, picking too early, or simply the wrong clones. In any event, it's a flavorless wine with no varietal character.
It's not that easy to find the fruit in this wine, yet persistence will uncover some peach and grapefruit as well as a little bit of melon and pear. The finish is also somewhat innocuous, with only mild amounts of fruit and verve. It's clean enough, just not very captivating.
It's oaky, leesy and creamy, with buttered toast and caramel flavors dominating the pineapple fruit.
It's obvious from the alcohol that the Merlot here was very ripe. But, happily, it doesn't taste that way. The balance of rich raisin and red plum flavors are well balanced by acidity. There is some smokiness from wood, the ripeness finishing freshly with a black cherry taste.
It's obvious that Pernand-Vergelesses can produce great Chardonnay since part of the Corton-Charlemagne Grand Cru is in the village. This is a cool wine, crisp with textured acidity and age-worthy acidity and toast. The wine is taut, spicy and moves strongly in the citrus direction. Lime and tangerine flavors are strong along with a complex mineral structure. Drink from 2019.
It's obvious there has been some oak aging here, because the wine is packed with spiciness and toast. That rather diminishes the fruit. Made to be drunk young, it may miss the target.
It's old-gold color says it all. This luscious, liquorous wine has a tangy edge to go alongside the acidity, the raisin fruits and flavors of long wood aging. It's not so much fresh as still very alive and poised. Drink now.
It's only medium bodied, but this wine displays charming notes of wild herbs that make it irresistible. The floral and herbal notes wrap seamlessly around the core of ripe cherry fruit, which picks up a touch of chocolaty richness on the finish. Drink now–2014.
It's oxidized and nutty on the nose. The palate is peachy, while flavors of nuts, dried-out citrus and baked stone fruits finish bland.
It's picked late, when the grapes are superripe, then winemaker Kip Bedell puts them in a freezer prior to crush to further concentrate the resulting must. The result is a thick, gooey, unctuous dessert wine with flavors of tangerines and honey. Yum.
It's Pinot-esque in the cherry and raspberry flavors and light, silky tannins, which make for easy drinking. Crisp acidity boosts the flavors and adds zest and life. Certainly a simple wine of little depth, but will suffice for an inexpensive Pinot Noir.
It's plump and juicy, yet not devoid of structure, blending Asian pear and citrus aromas and flavors with nectarine skin and bitter almond. There's a softness to the finish that causes it to lose a little definition but helps it go down easy.
It's pretty chilly at Roche's Carneros vineyard, and this wine is not one of those superripe Syrahs. It shows a nice array of cherries and berries, but is also very peppery, with a fine note of grilled, charred beef on the bone. It's a complex, pleasing wine for drinking now with upscale fare.
It's pretty easy pegging this for Chilean SB; the nose is full of grass, lettuce leaf and bell pepper along with citrus. Feels fresh and deep, with good cut and pointed flavors of green bean and lychee. Runs heavy on the bell pepper and capsicum.
It's pretty hard in mouth-numbing tannins. But it's also vastly rich in blackberries, dark chocolate, cassis liqueur, peppery spices, smoky oak, and a note of bacon, with all its umami attractions. Showing power but not much finesse now, it will hold through 2017. Beyond that, its future is risky.
It's pronounced tung-GEE and was formerly known as Chehalem Mountain vineyards. As is often the case with this AVA, it has substantial tannins and a firm, compact structure that bodes well for cellaring. The fruit mixes cherry, pomegranate and hints of banana, while the barrel flavors add some toast and butter.
It's pure and aromatic, with black cherry hard candy fruit flavors. Tannins have been nicely managed; there's a sweet herb undertone without the bitter green edge.
It's pure Cabernet Sauvignon, dense, dark and what might be called brooding. Despite the massive fruit, the darker notes of black olive and earth are not submerged in sweetness. In fact, there are Stag's Leap-like flavors of rock and mineral. Along with the sleek cassis and black cherry, come highlights of bitter chocolate.
It's pure Rosenblum, as sweet as a confection, as delicious as a filling made from blackberries, cherries, chocolate, licorice, cinnamon, vanilla and white sugar. It's impossible not to be impressed and troubled by a wine such as this.
It's quite different from the winery's inaugural 2005 Sangiovese, with more sweet cranberry fruit and chewy, peppery tannins. It's got both muscle and spice, with a sweet, cotton candy core that is buttressed with the power of   the lengthy finish that adds layers of fat and cocoa.
It's quite good, a dry, full-bodied wine with complex, mashed blackberry and cherry fruit baked into peppery, cinnamony pie crust. There are additional, savory nuances of tamari, broiled ground beef and sweet Provençal herbs. Have this dry, powerful Syrah with fine roasted meats.
It's quite rare to find a wine in Washington where Counoise (48%) takes the lead, as on this blend that also includes Syrah and Mourvèdre. It brings notes of sagebrush and other herbs, seeming to show some oxygen exposure that overshadows the silky, generous feel.
It's quite tannic, as is to be expected from this founding Red Mountain vineyard, and yet the wine seems smoothed over, buffed out. The black cherry and cassis fruit does not penetrate. Drink up.
It's rare in Bordeaux to find a single-varietal wine, particularly made from Cabernet Franc.This impressive, spicy wine brings out all the perfumed character of the grape. It could do with some aging, so drink from 2017.
It's rare in Burgundy that a producer can add his name to a vineyard, but Faiveley's tradition goes back at least a century. This is huge and dense; the notes of spice, sweet black plum and acidity are all comfortably balanced with the powerful tannic structure. This needs at least seven years of aging.
It's rare that a Pinot (from any part of the world) garners a Best Buy commendation, so this is one worth trying. It's medium-bodied, with ample cherry and plum flavors that finish with mouthwatering acids. Drink it now–2016.
It's rare that domestic Chardonnay is truly Chablis-like, but this delicately framed wine fits that description perfectly. Nuanced with mineral and spice notes, this has melon and apple flavors that seem to sail on a gentle sea breeze. It doesn't slam you with oak, instead it seduces with you style.
It's rare to find a Douro white made from Rabigato, which is normally found in a regional blend. It produces a crisp, apple and green pear flavored wine that is attractive, drawing much of its character from the fact the vines are 40-years-old. The wine is fresh, tangy and ready to drink.
It's rare to find a pure varietal example that all comes from a single site. This one offers aromas of flowers, moist soil, purple fruit and exotic spice followed by a dense, almost impenetrable palate that offers freshness and length. It's a standout example of the variety.
It's rare to find a Sémillon in Portugal, let along the Alentejo. And yet the wine works beautifully. Wood aging has given it sophistication while the natural creamy texture of the grape is enhanced by the ripe yellow fruits that are lightly lifted by a herbal, citrus aftertaste. This wine could well age, so drink now or, better, keep until 2017.
It's rare to find a varietally labeled Grenache that comes in under 13% alcohol, but here you have it. Blended with 10% Syrah, it has notes of white pepper, smoked meat, savory spices and red fruit. What it lacks in terms of depth it makes up for in purity and elegance.
It's rare to find a Washington Malbec at this price; and this is a very good one at that. Toasty and firm upon entry, it loads the palate with black cherry and cassis, followed with generous barrel flavors of coffee and a finishing thread of smoke. It tastes like a wine that was intended to sell for considerably more.
It's rare to find estate-grown, Willamette Valley Pinot, from a vineyard in high demand, made by a top-tier winemaker, at this price. Still young, tight and tart, this is a very pretty wine, with tangy cherry fruit, a touch of rhubarb pie, and plenty of acidity. Another year or two of bottle age would be optimal.
It's rare to find Pinot Blanc in Champagne, let alone as a stand-alone grape. From the southern Aube vineyards, it's fruitier and softer than a Chardonnay-based wine. That makes it accessible, smooth, creamy and just ready to drink.
It's rare to find such a full-bodied red from the same region as Vinho Verde. This ripe and juicy wine is packed with delicious velvet plum flavors. There is acidity, but the wine is so sweet and soft. Drink over the next year.
It's rare to find this variety in Pinot-heavy Russian River Valley, but this producer treats it with respect, crafting a minuscule amount of worthy flavor, the 100% Petite Sirah awash in velvety tannins that tease in coconut and vanilla. Soft oak is supported by smoky leather, chocolate and blackberry, a dustiness completing the picture.
It's rare to find Willamette Valley fruit (70%!) included in a Pinot Noir at this price. This well-made wine offers red-plum fruit, annotated with lemon, orange and tangerine. The impression is of substantial acidity, in a tasty young wine that punches through the palate with authority and verve.
It's rare to get a twenty buck Pinot Noir this good. The wine is dry, silky and elegant, almost faultless in its precision. With savory cherry, red licorice, cola and sandalwood flavors, it's not an ager, but a very pretty wine for drinking now.
It's rare to get a white wine from Cabernet-centric Rutherford, but Voss does a good job with this dry, crisp, low-alcohol Sauvignon Blanc. You can taste the coolness of the vintage in the tangy acidity and the gooseberry-accented citrus, fig and white pepper flavors.
It's rare to get a wine at this price from this appellation. And what's a winery whose name is synonymous with Sonoma Valley doing out on the cold coast? A Pinot that straddles the two regions, this is a fascinating wine, with sumptuous blackberry fruit and an exciting edge of minty tartness. Fantastic value in Pinot Noir. Best Buy.
It's rare to grow Riesling on Long Island, but this is chock full of ripe peaches and apricots highlighted by a shower of Meyer lemon acidity and fragrant white blossoms. Sprightly on the palate, yet concentrated in flavor, it lingers long with a hint of saline and crushed-stone minerality.
It's rare to see a bottle from this appellation at this price and even harder to find one of high quality. This one delivers. A blend of 38% each Merlot and Cabernet Sauvignon with the rest Petit Verdot, Malbec and Cabernet Franc, it shows pleasing aromas of raspberries, black cherries, flowers and plum. There's a silky feel to the chocolaty flavors that linger on the finish.
It's rare to see a varietal bottle of Chardonnay from this appellation. This one comes from Birch Creek Vineyard and has alluring aromas of lees, almond, peach and straw. The creamy stone-fruit flavors have a sense of richness but are also quite deft, with a finish that lingers.
It's rare to see a varietal bottle of Petit Verdot come out of this appellation, let alone a single vineyard offering but this one clearly deserves it. The aromas of flowers, soil, green herbs and purple fruit are light and brooding and lead to full but in balance black-fruit flavors. A lengthy finish caps it off.
It's rare to see a varietal bottling of Franc from this appellation. This one offers aromas of fresh and dried herbs along with cherry, still seeming a bit locked-up. The cherry and raspberry flavors are on the lighter side of medium bodied, trailing toward the finish.
It's rare to see a vineyard-designated bottle of Pinot Gris from the state. This one brings light aromas of apple and pear that are followed by dry fleshy fruit flavors. It hits all the right notes.
It's rare to see an offering of this variety in Washington. This one comes from Lonesome Springs Vineyard. Aromas are initially so light you need to strain to get at them, with notes of lemon zest and herb. The palate is medium bodied, with stone-fruit flavors that provide appeal.
It's rare to see Sémillon coming out of this esteemed vineyard. This somewhat unusual wine brings bright aromas of lime verbena, pear and herb that lead to lean dry, lightly smoky flavors backed by tart acidity.
It's rare to see varietal Carmenère outside of Chile, let alone in Long Island, and such a great surprise when it's as tasty as this. It's lusciously fruity yet pristinely fresh, boasting crisp black-plum and cherry flavors that penetrate deeply on the palate. A herbaceous swathe of green leaf and bramble only accentuates the freshness. Fine firm tannins need a few years to meld. Hold until 2020.
It's rather understated in flavor, and more smooth and round than typical for the variety. This is a good, rich-textured, medium-bodied wine with straightforward flavors.
It's really a shame that only 25 cases of this wine were imported, as it's a fantastic Cab that's sure to compare favorably to some of your favorites. Black currant leaf, fennel, crushed violet and dried tobacco are intricately woven into the dark fruit aromas. The medium-weight mouth has a texture like crushed velvet, with firm tannins and assertive flavors of cassis, cigar and espresso that linger endlessly. Strong and a bit tight; try holding another 2–5 years.
It's really easy to like now for its rich black currant, cherry and chocolate flavors. The tannins are firm and ripe, and there's a lovely balance of acidity and oak. This is one of the best Martini Alexander Valley Cabs to date.
It's really splitting hairs when evaluating Huber's 2007 R bottlings. This one comes across as slighty reduced, with some cabbage-like notes that require vigorous swirling to dissipate. Yet it remains complex, with black cherries and a slightly more muscular, tannic style than Huber's other '07s. Drink 2013–2020.
It's refreshing to see another importer take a chance on Pinot Noir from the Adelaide Hills, a region that can reliably ripen the variety at reasonable crop loads. This is a rounder, more supple style of Pinot than most from Australia, with cola, spice and cherry notes reminiscent of Dr. Pepper, or of some Pinots from California's Russian River Valley. Drink now–2020.
It's rich enough to satisfy our craving for fruit flavor and firm enough in texture to pair well with roasts and filling pasta. It seems to have benefited from more time aging in a cellar than most red wines at this price do.
It's rich in blackberry jam, with heady notes of cassis liqueur and sweet oak. At this price, it's a great everyday wine.
It's rich in mango, peach, vanilla, buttered toast and brown sugar flavors, with a clean, tart mouthfeel.
It's ripe and jammy in oranges and mangoes, honey, buttered toast, vanilla and zesty lime acidity. Overall, it's easy to drink.
It's risky to suggest aging a California Chardonnay, but you'd do well to stash this away until sometime in 2015. Right now, the wine is all about brisk acidity, oak and fresh, ripe tropical fruit, orange and pear flavors. All those parts need time to come together.
It's rustic, but there's something balanced and enjoyable in this wine. Combines blackberry and olive notes with some green, stalky flavors that add interest. It's absolutely dry, not just in the official sense, but in the mouth, with a dusting of tannins. Best Buy.
It's sad that only 5,080 bottles of this wine were produced, as it's truly a stunner. Dark and developed, complex and concentrated, this wine exhibits such superb balance and finesse, with nuanced notes of minerality, scrubland, whole tobacco leaf, black pepper and licorice root all gracing the dark fruit core of the nose and mouth. It's lush and full on the palate, and medium tannins provide a solid structure, making the wine drinkable now or ready to age.
It's safe to say that Gianfranco Soldera's style is only appreciated and understood by Brunello purists. The wines are as thorny and complex as the argumentative, cantankerous man who makes them. For one, this wine has big volatility but the magic here is that those pungent direct aromas translate into bright aromatic vibrancy and buoyancy. In fact, its intensity and the careful balance between acidity and structure is unmatched.
It's said that Viognier is difficult to grow, but then how can bargains such as this continue to exist? For $10, you get truffled pear aromas rounded out by the addition of melon, decent concentration and a long, dusty-minerally finish. Drink now.
It's sappy and just a bit rustic, with layers of leather and saddle sweat along with sweet blueberry and blackberry fruit. There is nothing serious about this wine, but you can't help but enjoy it; it's a perfect choice for simple, lighter grilled foods on a hot summer day.
It's sharp, young and citrusy, nicely spiced with herb and leavened with earth. The flavors are just beginning to blossom. Although it will continue to open up over the next year or more, showing more of the earthy, composty underpinnings, it doesn't seem to have the depth to develop significantly. It finishes with distinctly herbal and somewhat earthy tannins.
It's shy in the nose, with suggestions of cassis and smoky oak, while the flavors veer toward berries and spices, swimming in firm tannins and sharp acidity. It's a delicate wine, one of finesse rather than power, but it is very good. A long, sweetly ripe finish suggests ageability, but it's probably at its youthful, fleshy best now.
It's simple, but has enough varietal character to get by. Dry and tannic, the flavors are of black currants and oak.
It's slightly lean and hard on the finish, but this entry-level Yarra Valley Pinot does show some pleasant notes of cedar, cola and cherries on the nose and in the mouth. Perhaps a year or two of aging will help soften its edges.
It's so much fun to see copper-colored Pinot Grigios like this one because they evoke the way the wine was traditionally made before it gained such wide commercial success. Here, you will find aromas of mature peach, pear and some slightly oxidized almond-like notes as well.
It's soft and gentle in texture, yet richly tannic, with complex blackberry, black currant, herb and cedar flavors. It shows the classic elegance that's characteristic of this mountain vineyard site. Drink over the next 3–4 years.
It's soft and simple, with earthy flavors of mushrooms, cola and raspberries that lead to a dry, fairly tannic finish.
It's soft and sweet and tastes like prune juice and crushed black pepper. The blend is based on Cabernet Sauvignon and Petite Sirah.
It's soft, slightly oxidized, and generic. It's pleasantly quaffable, marked in the finish by some rather bitter toast.
It's softly tannic and fairly sweet in raspberry and cherry jam flavors. This will be a lovely wine with steak.
It's somewhat odd to find a reserve-level Pinot Noir done entirely in neutral oak, but here it is. Pretty cherry fruit comes wrapped in tart acids. The tannins are light and suggest drinking this now rather than aging it further.
It's still very early in the life of this blend of 40% Cabernet Sauvignon, 25% Petit Verdot, 15% Malbec, 10% Cabernet Franc and 10% Merlot, so it's likely that it will improve with time. Currently, aromas of dried oregano, cedar, black plum, and violet drop into a palate where dill, marjoram and black pepper rise against a ripe blackberry base.
It's striking that this bottling packs a whopping 16.4% alcohol and is capable of managing it as well as it does. The palate is rich and hefty, with plenty of burly tannins that are deeply set into the wine's flesh. It tastes chocolaty and toasty, with an enticing maduro note that sings across the midpalate and onto the finish.
It's swanky because of the crisp acidity and dryness, and the minerality that boosts the lemon, lime and Asian pear flavors. An easy-to-like wine that feels elegant.
It's taken New Zealand's largest producer a while to get on board the barrel-fermented express, and this wine is still only 50% done in wood, mainly large formats. Some funky, slightly acrid notes mark the nose, but this adds welcome complexity to the stone-fruit aromas. It's rich and textural in the mouth, the ripe fruit marked by intriguing hints of green herbs and spice before drawing to a long, elegant finish.
It's taken some time for many of Marlborough's 2012 Pinot Noirs (the product of a cool season) to come around, but this is one that's worth the wait. It's evolved into something quite round and soft, with a long, silky finish. Yet it's not a fruit-forward wine by any stretch, showing more earth, soy and mushroom notes and just enough plum and black cherry fruit to carry those savory complexities. Drink now–2020.
It's taken time, but Undurraga has finally hit paydirt with this Limarí Syrah. Cool, gritty aromas of black olive, herbs, asphalt, cassis and boysenberry are stacked and complex. This feels just plush enough, but with bracing acidity. Flavors of hard spices, pepper, wild herbs and leather blend with plum and berry notes prior to a savory, meaty, leathery finish. Drink through 2020.
It's tempting to call this Burgundian, but it's truly Oregonian—a lush, expressive mix of tart tree fruits, vivid acidity, lightly applied barrel toast, and smidges of coconut and vanilla. It was whole-cluster pressed, and fermented half in stainless, half in 30% new French oak.
It's tempting to dismiss this wine as simply another oaky fruit bomb, but that would be a mistake. Yes, it's enormously rich and ripe with flavors of blackberries and cherries, along with a caramelized opulence from oak barrels. But the acidity is perfect, and the tannins are pure and lovely. The result is an elegant, balanced Cabernet, that will age gracefully for many years.
It's terribly hard to make an expensive, upscale Cab Franc that succeeds. The variety on its own tends toward cherry fruit simplicity. In this bottling, von Strasser has added Merlot and even Zinfandel to perk things up with dark stone fruit and tannic depth. It's an elegant, dry wine, but at this price, not in the same league as their fabulous Cabernet Sauvignons.
It's testament to this wine's balance that it remains so alive and fresh long after many other Biancos have faded. Intensely mineral aromas mix with notes of smoke and fresh apples; the flavors are earthy and hint at mineral oil. Long on the finish. Best Buy.
It's that arresting mix of flintiness and savory yeast that gets you first. There are hints of pine and ivy, all bedded in the ripeness of juicy yellow pear and mirabelle plum. Whiffs of white pepper provide extra excitement and draw you in. This is clean and complex, rich and streamlined. Dive in.
It's the 100% Merlot that gives the alcohol and superripe fruit to this wine, redeemed by the acidity. Licorice and dark chocolate flavors go with the sweetest plums and spice. Age for 3–4 years.
It's the barrel notes of toast, vanilla and spice that make the first impression on this blend of Dionysus Sauvignon Blanc (64%) and Bacchus Semillon, followed by caramel and fig. The tropical fruit flavors are rich and creamy in feel and linger on the finish.
It's the Carmenère (14%) that pops first on this Cabernet Sauvignon and Cabernet Franc-dominant blend. Aromas of braised jalapeno pepper are followed by coffee, vanilla and dark fruit. The coffee and cherry flavors are light, with some grit to the tannins and a warm finish.
It's the delicious, clean, crisp fruit that's so good about this wine. It is bright with acidity and crisp apple flavors along with a lemon tang texture giving a fine bite. Stylish and fresh, it is a fine apéritif wine in style.
It's the extra weight that gives this wine its Réserve title. With ripe white fruits, rich acidity and just a touch of spiciness, this is a full-bodied wine, its creamed pear bringing an extra full character.
It's the French wood aging that gives this wine its Plus moniker. It brings out elegant perfumes, the black fruits rich and smooth, although there is always a core of Douro dry tannins. In its richness, it is possible to see a link with Port. On the finish, though, the acidity and dry tannins remind us of table wine.
It's the lightly honeyed Gros Manseng in the blend with Sauvignon Blanc that works well for this Fezes family wine from northern Gascony. It rounds out the citrus flavors and adds apricot and green plums. The result is an attractive fruity wine that will be better from the end of 2016.
It's the old vines that are behind the concentration of this wine. It is rich, tight and dry with a really crisp texture and strong minerality. The acidity and the great lemon and grapefruit flavors are delicious and refreshing. Give this wine another few months for the best effect and drink from 2018.
It's the play on roses (the flowers) on the label that makes this bottle seem bright and fun. The wine itself is light and fruity with ripe flavors from the lees aging. There is spice, plenty of acidity and a crisp aftertaste. Drink now.
It's the rare NZ Riesling we see in this country that's from Martinborough, but Nga Waka's 2001 makes a strong case for the continued production of Riesling in an area that's better known for Burgundian varieties. Floral on the nose, with bright citrusy fruit on the palate and almost ephemerally light, this is an ideal aperitif wine.
It's the smoky flavors and acidity that dominate this fresh wine. It has hints of black-currant flavors that may develop although the wine is light and shows more dry tannins than fruit at this stage. Think about waiting until 2018.
It's the stem inclusion that shows itself first, with aromas of olive and herb in front of violets, red fruit, pepper, earth and whiffs of coffee and smoked meat. The flavors are reserved, supple and polished, with bright acids keeping it all in focus. It demands food alongside it to be properly appreciated.
It's toasty and lush with the scents and flavors of roasted walnuts and butterscotch; not a bad thing by any means. Under the sweet oak are flavors of berry, tart and fresh as if just-picked. This is a thoroughly delightful bottle and a rare find at this price—a Pinot Noir that can be enjoyed immediately but should cellar well for up to a decade.
It's toasty from 17 months in French oak, but the wood is well balanced by cassis and the nose picks up some lovely hints of anise with air. Straightforward black-currant and vanilla flavors flow smoothly across the tongue. Soft tannins and low acidity make this a Cab that's meant to be enjoyed now. Editors' Choice.
It's too bad California can't produce more Grenache Blanc, especially along these lines. This is a crisp, dry, layered white complex in almond, honey, green apple and dried apricot tones and tartness. Very dark in color, like an apricot liqueur, but the flavors are fresh and refreshing.
It's too bad that this blend of 75% Zinfandel, 12% Cabernet Franc and 13% Syrah is only found in Bermuda. Elderberry, tobacco and blueberry-stuffed chocolate power the dense nose, yet the palate shows a fresh lightness, with mint and menthol lifting the cherry juice and tannic grip that structures the sip.
It's too hot for Pinot Noir in Paso Robles, right? This wine shows why. It's not bad, but clumsy, with heavy, earthy flavors. It lacks delicacy and subtlety, which is what Pinot Noir is all about.
It's tough to find a Walla Walla wine at this price with this much concentration and power. In the mouth it has a plush, soft appeal, with a lush mix of fruits and generous barrel flavors of chocolate and baking spices. It was aged for two years in a mix of new and used French and American oak.
It's tough to find good inexpensive Sangiovese, but this one fits the bill. Plum and black cherry aromas and flavors are followed by a somewhat hard, unyielding green-tobacco finish that's sure to cut through the mozzarella at your favorite pizza joint.
It's unbelievable that this Chardonnay is unoaked, it's so incredibly rich and creamy. Just packed with layers of tropical fruits, peaches, Asian pears and oatmeal cookies. All that butter and cream must be from the malolactic fermentation and aging on the lees. One of the best unoaked Chardonnays ever.
It's unclear why this wine's bottle has to be so heavy. After all, the wine inside is ripe, fruity and very ready to drink, certainly not for aging. Black fruits have matured into a leather texture and smoky flavors. The wine is ripe and full in the mouth with just a touch of pepper at the end from alcohol. Drink now.
It's uncommon to find Grenache Noir in a white blend, but it's a tasty experiment nonetheless. Well rounded and evenly presented, the nose of lemon and honeysuckle is prominent but delicate. The slightly oily palate comes alive with vanilla, pear candy, peach and bubblegum, finishing with a brush of acidity.
It's unheard of for a winery to hold back a Sangiovese for more than four years before releasing it, but DeLorimier did. It's done the wine well, allowing it to soften and mellow. It's still quite acidic, and a little rustic as California Sangiovese tends to be, but there's a lot of deliciousness. Try as an interesting alternative to Pinot Noir.
It's unusual to find 100% Roussanne wines, but this is a terrific example at a realistic price. It's broad and mouth-coating but still seems fresh, with melon, pear and pineapple flavors that linger on the tightly focused finish. Drink over the next year or two.
It's unusual to find a nonvintage Pinot Noir, but this wine is unusually good and complex, too. It has fascinating aromatic complexity and a wonderful, lively texture that carries a medley of flavors through the mouth and down the throat. Nuances like black tea, cacao nibs and baking spices meet ripe black cherry and vibrant raspberry flavors for a very satisfying taste experience.
It's unusual to see a Washington Malbec at this price. This one is generally pleasant, with notes of plum, peppery spices and light oak accents. It's soft and elegant, yet with some tannic astringency that adds a subtle edge.
It's unusual to see a Washington wine from this vintage at this listed alcohol level but there's no question about the ripeness. It's all Dineen Vineyard fruit coming from the oldest block at the vineyard, with aromas of leafy herbs and sweet plums. There's a pleasingly supple feel to the polished dark fruit flavors that linger effortlessly.
It's very clean and fresh in aroma, cool and clear in flavor and soft in texture. Vaguely pearlike aromas lead to more vivid and interesting canteloupe flavors on the finish.
It's very difficult to rate this unusual bottling in a blind tasting. It's a nonvintage dry red wine blended from mature years and has few if any peers in California. It's very tasty because of traits that are usually considered flaws. A tawny color and an aroma like tawny Port lead to a very soft texture, and warm plum, raisin and nut flavors. The wine is rather full in body, light on tannins, and tastes quite mature and mellow.
It's very dry and tart. Strong flavors of lemon juice are accompanied by biting acids and even some dusty tannins, but it's a clean, zesty drink. —S.H.
It's very good, with deep, delicious flavors of tropical fruits, minerals and vanilla, accented with elaborate oak and brightened with crisp acidity. Production was a low 223 cases, but it's worth a search.
It's very rare to find a 100% Petit Verdot, the Bordeaux variety that adds a percentage or two of spice to wines in the Médoc. The color is dark, almost black, while the wine's tannins are sweet, chocolaty and flavored with toasty spice. With its big blackberry jam texture, this is dense and solid, a powerful, ripe wine.
It's well-suited for supplying a big party where there are lots of different tastes to please. A soft texture and almost sweet butter and apple flavors make this a light confection.
It balances a crisp texture against ripe fruitiness. Finely structured, it's very fresh with herbaceous fruits and lively acidity. Drink from 2015.
It begins with an impressive bouquet of ripe cherries and sun-warmed stones, then adds some spicy complexity on the palate. It's round and lush in the mouth without seeming overly ripe or heavy, and boasts a lingering finish.
It begins with aromas of mature tree fruit and spring flowers. The palate delivers a wave of Bartlett pear, peach, yellow apple, nectarine and mineral accented with hints of aromatic herbs and supported by fresh acidity.
It begins with classic brut aromas of citrus, peach and strawberry, with oak, smoke and yeast shadings. But it’s surprisingly sweet. Well made and clean, with crisp acidity and nice restraint to the fruit. But those expecting a drier wine will be disappointed.
It begins with pleasant aromas of coffee and dark chocolate aromas mixed in with very ripe, plummy fruit, but also some volatility. On the palate, rich and fat, quite soft, the fruit was roasted and showed plenty of alcohol. Medium finish.
It boasts classic varietal aromas of crushed tomato vine, stone fruit and honeydew melon. The palate delivers white peach, cantaloupe and mineral accented with mint, thyme and rosemary notes that give depth. An elegant, compelling wine.
It brings a Northwest Cabernet profile of black currant, plum, licorice and light herbs with medium-bodied feel. A touch of sweetness rounds out the finish.
It captures the Sierra Foothills balance of power and seems to have everything in the right proportions, including the price. Deep, nearly opaque garnet in color, it offers cedar and clove aromas that lead to rich fruit flavors like blackberry and boysenberry, firm tannins and full body.
It clocks in at an astonishing 15% alcohol, but does not show it in terms of flavor. The fruit is plenty ripe and a bit thick, but well-supported with acidity. Nonetheless the wine seems heavy and monolithic, having lost some of the vivid freshness of the other Chehalem white wines from this vintage.
It conveys a lightly floral, herbaceous fragrance. The palate is more restrained than exuberant, offering juicy pineapple, citrus, pink grapefruit and mineral accented with sage and rosemary.
It conveys Asian influences, with lemongrass leading the nose alongside chalkiness, lemon curd and soft peach. Those elements power the palate too, with lemongrass, Thai basil and coconut milk framed by yellow grapefruit acidity and Chinese spice. Serve with pho.
It conveys classic aromas of bright red berries, baking spices, leather and forest underbrush. The dense palate delivers juicy black cherry accented with notes of mint, fresh sage, thyme, licorice, black pepper and chocolate. It's well balanced, with solid tannins that carry through to the finish. Drink 2016–2028.
It conveys lots of ripe, forward citrus, pear and green apple flavors. Oak plays only a supporting role, with crisp acidity and creamy lees co-starring with the fruit.
It conveys overripe citrus, lemon peel and mature exotic fruit accented with mineral notes and buttery sensations. Artisan Wines, Oz Wine.
It conveys tastes of buttered toast, honey and vanilla. The underlying fruit flavors are of oranges and mangoes.
It conveys the purest scent of cut green pears, a crisp but cushioned body, and zesty, citrusy freshness. It's very complete and for immediate consumption.
It delivers classic varietal aromas of tomato leaf, cut grass, hay and citrus. The crisp palate delivers juicy grapefruit, cantaloupe, exotic fruit and mineral alongside lively acidity that leaves a pristine finish.
It discloses a refined version of the variety's classic aromas of white roses, lychee and grapefruit, which all carry over to the palate. The juicy fruit is accented with light notes of black pepper, candied ginger and clove that add depth.
It discloses intense tropical fruit aromas of banana and pineapple. The palate is a bit more reserved, offering white tree fruits, grapefruit and hint of mineral alongside fresh acidity that leaves a clean finish.
It displays a very pretty pink color, but that's the showiest side of a rather reserved wine. The nose smells slightly of rosebush and the palate is a bit watery, with some stone fruit and noticeable tension.
It doesn't say so on the label, but the grapes come from the estate vineyard in Oak Knoll. It's a moderately cool AVA already, so combined with the chilly vintage, a dry wine with considerable tannins was produced. They're old-fashioned in their astringency, but the ultrarich black currant and dark chocolate flavors, boosted by high alcohol, are thoroughly modern. Made up of Malbec, Cabernet Sauvignon and Petit Verdot. Hold until at least 2018.
It doesn't say so on the label, but this is 100% Syrah. It's massively rich and extracted in cherries and blackberries, with smooth tannins and a fine burst of acidity. Give it 5–6 years to let everything begin to knit together.
It drinks bigger than the listed 14% alcohol, but remains all in proportion. Tangy cherry and plum fruit flavors are wrapped in spice, cinnamon especially. A coffee scent carries through on the palate, infusing the finish.
It hardly matters what varieties this white blend is made from. It's just fine for a ten buck wine, with sweet citrus fruit and vanilla flavors and a nice kick of acidity.
It has a creamy texture and rich flavors of honey, peaches, oranges and tropical fruits. Although it's a little on the soft side, it's easy to drink.
It has aromas of exotic fruit and a whiff of wildflowers. The palate delivers juicy pineapple, honeydew melon, apple and white peach. It's nicely balanced and the creamy texture is energized by a light mineral note.
It has attractive acidity and fragrant, juicy fruitiness. Underneath this fruit is a solid structure, fine tannins and fresh final acidity.
It has been a while since we've reviewed Cuatro Pasos, but eight vintages later it's basically the same wine, which, for the price, means good value. This opens with earthy warm muddled berry aromas. The palate is flush and plump, reflective of a hot vintage, while blackberry and cassis flavors finish hefty. Drink now.
It has been some years since I last tasted this proprietary Bordeaux blend, and it's nice to see it's a very good wine. A little hard and unresolved now, it shows a wealth of oak-infused blackberry, cherry, olive and cocoa flavors, and an acid-tannin balance that will help it age. Best 2008–2010 or so.
It has fragrant, lifted freshness and a seam of lemony acidity that focuses the textured palate. Slender and refreshing, with long, lemony finish.
It has silky texture, brisk acidity and pleasant cherry, cola, tobacco and spice flavors.
It has taken a few years but Morlanda has reached a nice place with this wine. Look for ripeness and concentrated black fruit aromas, and then a ripe palate with herbal blackberry and chocolate. Smooth on the finish, with a tiny bit of burn. Drink now through 2014.
It has taken Concha y Toro a few years to get on the right path with Pinot Noir, but this cool-vintage wine is positive in nature. A dark color and toasty, charred aromas of spicy dark fruits set up a smooth, fairly deep and layered palate with cherry, plum and berry flavors. The finish, like the nose, is toasty, with cherry and spice flavors blending with obvious oak.
It has the light, silky texture of Pinot Noir, with powerful cherry jam and red currant flavors, enhanced with smoky oak. A barbecued steak will be the perfect partner, but so will a hamburger, the rarer the better.
It has very crisp acids and those kiwi and lime flavors that mark cool-climate Chards. Oak and lees aging add richer, creamier notes.
It hasn't all come together yet in this young wine, and it's hard to predict where it's going. Fresh and juvenile, it shows ripe, jammy cherry-berry fruit, with some hard-edged tannins and a bitterness in the finish. Could come together, but the absence of prior vintages makes it a guessing game.
It hurts to say this, but $78 qualifies as a decent value in Côte Rôtie these days. This is delicately floral on the nose, while vibrant raspberry fruit carries through on the palate. A hint of creaminess marks the texture, turning to fine silk on the finish. Drink now–2023.
It invigorates the senses with concentrated lemon and lime flavors tinged with minerals, tart stone fruits and blossoms. It's dry in style with a bold, mouth-filling palate, but gorgeously elegant. Finishes long with a ripple of lime-zest astringency.
It is a dark and earthy Pinot, with notes of clean compost, root beer and faint hints of campfire. This medium- to full-bodied wine boasts supple tannins that coast easily through a long, silky finish. Tasted from a 3L bottle in Central Otago (nonblind), the wine seemed much fresher, with more cherry fruit.
It is a tough wine with too much wood for the fruit. Wood aromas show strongly in the taste as well. Some balance will come, but probably not enough.
It is always intriguing when a very light-bodied wine has lots of depth and flavor. There is an abundance of citrus peel freshness, especially grapefruit, with more subtle, almost salty notes of spice that make you want to keep sipping. This offers wonderful verve and refreshment.
It is amazing that 134,000 cases of this budget bottling can be made to this level of quality. From a classic vintage, it's structured and substantial, overcoming the somewhat overdone vanilla flavors with great fruit and firm acids.
It is difficult to find a blend this good from the region in Walla Walla known as The Rocks District for less than $30. Cabernet Sauvignon, Cabernet Franc, Merlot, Malbec and Syrah are combined resulting in a deeply-flavored wine with blue and black fruits, licorice and a streak of scrumptious caramel. A super value, and just plain delicious.
It is easy to be seduced by the opulence of this wine. But underneath the ripe surface, there is a complex wine, full of tight, structured yellow fruits, spice from wood and acidity bursting to get out. It needs at least another four years for its real grandeur to be apparent.
It is entirely conceivable that this blend of the two Cabernets could improve dramatically with time in the bottle. Currently, it's a very dry, firmly tannic wine, with black currant, mocha, cherry and new oak flavors that have a distinctive edge of sweet herbs, figs and tobacco. Improves considerably with airing in the glass, so decant if you drink it anytime soon.
It is fascinating how some wines from this vintage have gone from youth to old age without passing maturity. That's the case here: this wine is showing age, with tannins that have become dry, leaving the secondary flavors, let alone the fruit, behind.
It is lemon that constitutes the beginning, middle and end of this alluring wine. The first bright freshness flashes on the nose. The absolutely dry palate then becomes enveloped in the incisive, bright and invigorating fruit and zest of ripe lemon, providing direction and litheness. The finish is moreish and lip-smacking with the zesty freshness. You simply want more. Drink 2017–2027.
It is not clear while a simple appellation Bourgogne should need a wax capsule and heavy bottle. It all makes it that much harder to get to the warm ripe wine inside. With its strawberry fruit that is laced with acidity, the wine is generous, reveling in the fine 2015 vintage. Drink from 2018.
It is odd to find a Pinot Blanc in the land of Grüner Veltliner and Riesling. But a block of loam soil, planted with old vines gave Erich Machherndl the idea for this wine. The concentration of the old vines produces a full, creamy wine, green-plum flavored, with some cinnamon and weight.
It is probably the small soupçon of Moscatel in the blend that gives this wine its irresistible perfumed character. That just brings out the fine acidity and the crisp citrus flavors. It is a refreshing wine, as aromatic at the end as at the beginning. Drink now.
It is rare to find a high-end domestic Pinot Noir so restrained, so elegant. Lightly layered with tangy raspberry, mineral and herb, this wine proves that supple, graceful, complex, delicious Pinots can be made in Oregon. So often they are sacrificed on the altar of overripeness and oak. Here are authentic flavors of grape and soil, biodynamically farmed and lovingly crafted into a complete and fascinating wine that with attention, gives the drinker more.
It is rare to find a Müller-Thurgau with such flavor, but Pojer and Sandri have a penchant for getting more than most out of lesser grape varieties. This wine has broad fruit flavors along with a crisply aromatic aftertaste.
It is rare to find a Rich Champagne that works as well as this. The fruit and the comparative sweetness are well integrated and balanced without seams or interruptions. It makes for an exceptional wine that is ready to drink.
It is rare to find a wine this old as a new release. In fact, it probably should have been released a few years ago. Because its browning color, old tannins and acidity all suggest a wine that has gone past its peak. As a curiosity this is definitely right there and, for that, drink it now. Two bottles tasted.
It is rare to find mature red Burgundy being sold directly from the producer's cellar. This 2008 from an above-average vintage is certainly showing signs of rich maturity. It has developed the undergrowth aromas and spice flavors of ready-to-drink Pinot Noir. It has also retained plenty of acidity. It is a lightly tannic wine that is ready to drink.
It is rare to find pure Cabernet Sauvignon in the Loire, but 2009 was the year when it worked with ripe black currant and berry fruits. The wine has a dark, dense concentration while retaining elegance and a light touch. Age for several years.
It is rare to find Tinta Barroca on its own. Normally it is used for blending in Port. Here, though, it is in all its ripe fruit glory, an attractive, relatively lightweight wine. It's for drinking now, with red berry fruits right to the fore.
It is solid and somewhat tannic, with chewy fruit flavors of green banana and white peach, along with details of citrus rind. Nicely balanced, it carries just a hint of barrel toast into the finish, which holds steady through a long, slow fade.
It is sweet, there's no doubt about it, but it takes a while for this wine to develop in the mouth. Initally, there is just a fresh white pear flavor. Only gradually does the relatively gentle sweetness come through, reinforced by botrytis but balanced by intense acidity.
It is the 20% Gros Manseng in the blend that makes this wine. It gives it an extra dimension, a touch of honey and hints of apricots. It is an attractive contrast to the herbal character from the Colombard and Ugni Blanc. This a delicious wine, still young and ready to go from the end of 2017.
It is the 30% Alicante Bouschet in the blend that gives the dense color to this ripe wine. Concentrate and rich, the generous berry flavors are balanced by a more restrained acidity and smoky flavors. The wine is ready to drink.
It is the balance that stars with this wine. The fruit, acidity and mineral texture are held together in maturing harmony. Still young, the wine is still in the fruity spectrum and yet is very ready to drink now. The acidity and the link between the soft dosage and freshness are all in place. Drink now and until 2026.
It is the Fernão Pires that gives this wine its class and freshness. The Sauvignon Blanc in the blend, with its herbaceous character, seems to clash. The wine is crisp with lemon flavors and brings an intense final acidity.
It is the freshness of mandarin peel and jasmine that draws you in, as well as the lifted scent. The palate is light and dry with rose petal and tangerine making a charming twin appearance. Lovely and light, it's very attractive.
It is the high proportion of perfumed Sauvignon Gris in this wine that creates its ripe, smooth and rich character. It brings in a calming, rounding influence to the more herbal Sauvignon Blanc and will allow it to develop a creamy character as it develops. Drink from summer 2017.
It is the power that is so evident in this wine - a full, up-front expression of Merlot at its most powerful. It is somewhat closed up at this stage, but it is going to continue its development as an enormous wine which still manages to keep its power under firm control.
It is the ripe dark Alicante Bouschet that dominates this firmly structured wine. It is packed with tannins along with a hugely dense texture and concentrated juicy berry flavors. It is very firm, still young. Wait until 2017.
It is the tart-ripe contrast of tangerine and ripe lemon that makes both nose and palate so enticing. The purity of flavors and this appealing contrast carry right through on the taut, bright, linear and dry palate. Its texture seems stony and profound. What stays and charms is the purity of that Amalfi lemon finish. This is so beautiful and very, very lasting. Drink 2020–2035.
It is the Verdelho that gives this wine its attractive, perfumed character. Crisp and bright with a tangy, lemon zest texture, the wine is rich. fruity and ready to drink.
It is unusual to find a 100% Tinta Cão because (in regional slang) this vine is a dog to manage due to its wild vigorous nature. The wine with its tight tannins and layers of mint from the wood aging is dense and concentrated if also peppery and very powerful. It works well in the warm Alentejo region, giving a dark firm wine that is ready to drink.
It is white pepper rather than fruit that pervades the nose and palate on this wine, displaying a tight grip and slender body—not to say that deeper berry fruit does not slumber in the depths. This still has to come out of its shell and is best served with subtle, nuanced food that will mirror its intriguing nature. This will certainly blossom in a year or two. Ready from 2015.
It is within a firm frame of lime and pale lemon zest on a slender but concentrated body that aromas of green fern, peppery watercress and mouth-watering white grapefruit pulp express themselves. This is lip-smacking and provides total, convincing and linear refreshment.
It leads with aromas of jasmine, yellow peach and a balsamic note. The palate is more subtle, offering Bartlett pear and citrus lightly accented with sage, mint and bitter almond alongside invigorating acidity.
It leads with aromas of oak, menthol, blue flower and mature black fruit. The palate reveals dried black cherry buffered by sensations of sweet coconut and vanilla, alongside firm but astringent tannins. Reflecting the forward vintage, this is already way ahead of its years in terms of evolution. Drink through 2019.
It leads with classic varietal aromas of stone fruit, crushed tomato vine and dried hay. The round palate delivers white peach, cantaloupe, and tropical fruit edged with notes of sage and mineral. Pair this with dishes based on asparagus.
It leads with dense aromas of black fruit, plum, spice and dried rose petals. The rich palate offers juicy black cherry and red raspberry accented with notes of white pepper, cinnamon clove and cocoa alongside bracing tannins. It closes on a note of black licorice. Drink 2020–2030.
It makes sense to produce this red sparkling wine in a medium-dry form. That's because the inevitable tannins are modified and are there to give shape to the strawberry fruits and fresh acidity. It's perhaps an acquired taste but would be fine with fruit desserts.
It may be 22 years old, but this wine is still so young. The long wood aging has brought out a toasty, smoothly textured character while not diminishing the bright acidity and hints of citrus and crispness. It's a beautiful wine that has been bottled at its peak, ready to drink.
It may be a second-rate grape in France, but in Portugal Alicante Bouschet has really come into its own. This is a ripe, smooth wine, with dark plum skin tannins, red peppers and intense concentrated spice. Drink now.
It may be one of the less expensive wines in Luc de Conti's impressive range of wines, but this exhibits all the meticulousness that has made him the most renowned producer in Bergerac. The tannins are firm, but have a velvet layer to them, the fruit is dense, full of black plums with a hint of currants.
It may be that this wine needs time in the cellar, but right now, it's tough and tannic. There are some fine blackberry, cassis, spicy plum and cedar flavors, and it could blossom after 2008 for a few years.
It might seem odd to plant Syrah in the heart of Pinot Noir country, but it's one of the mysterious charms of the Northwest, where Riesling and Cabernet can also grow successfully side by side. This wine has deep color, excellent balance, true varietal expression, and seductive hints of smoke, cured meat, and a salty tang. Purple berry flavors are just ripe enough; it's an elegant, restrained style, suggesting that the Willamette Valley can put a unique stamp on this grape.
It must be challenging to grow Pinot Noir in this warm region, but this bottling shows some promise. Raspberry fruit lingers behind tarry rubber and black olives scents, and the palate blends bitter and sour with a bit of spice, trending toward the forest-floor style with hints of pine, soy sauce and seared fruits.
It must be the older vines, but compared to the simpler version of this wine, this has a firm structure of apple skins that goes well with the clean taste, the mouth-wateringly fresh acidity and green plum fruits.
It must be unique to find any Bordeaux in a Burgundy style bottle. Certainly this ultra-rich wine owes much to Burgundian Chardonnay. But under the sweet fruit, there is no mistaking the Muscadelle perfume and spice that give a bite, a dry, peppery finish and a very different character
It offers aromas of Spanish broom and exotic fruit. The juicy palate delivers grapefruit, nectarine and mature pear accented with a mineral note. The fresh acidity gives a clean, quenching finish. Artisan Wines, Oz Wine.
It offers classic Nebbiolo scents of red berry, forest floor, violet, baking spices, leather and Mediterranean herbs. The juicy palate doles out bright red cherry, mint, sage and black pepper alongside firm but velvety tannins and fresh acidity. Drink 2016–2024.
It offers compelling fragrances of rose, violet, leather, woodland berries and herbs, with balsamic accents. The savory palate delivers crushed Morello cherry, raspberry, mint, vanilla and espresso with a blast of orange zest on the finish. It's young but already elegant and balanced. Drink after 2018.
It offers exuberant green pears in a linear body, shaped slenderly by citrus zest. It resonates with ripeness, savory spice and mineral focus.
It offers intense aromas of tomato leaf, grapefruit and dried hay. The vibrant, linear palate delivers apricot, pineapple, yellow pepper and a note of sage alongside racy acidity. It's zesty and refreshing without rough edges.
It offers linear apple, pear and juicy white fruit flavors alongside a subtle smoky note. Crisp acidity leaves a refreshing finish.
It offers ripe but restrained yellow plums and a citrusy and textured midpalate focused on lees and acidity. With just the right amount of weight and lightness, it manages that tightrope walk between rounded body and tingling acidity.
It offers weight and richness as well a more nuanced herb and green fruit character. Depth of flavor shows ripeness, while a crisp, tight aftertaste suggests it could age.
It opens up to reveal layers of scents including tilled earth, underbrush, black berries, balsamic notes and baking spices. Juicy red cherry, black cherry, crushed raspberry, white pepper and cocoa flavors flow along the vibrant palate supported by a backbone of lively acidity and solid tannins. Drink after 2020.
It opens with a delicate floral fragrance of white spring flowers accented by a whiff of apple and Alpine herbs. The steely, linear palate delivers juicy yellow apples together with a mineral note and lively acidity.
It opens with a delicate fragrance of yellow spring flowers and exotic fruit. The juicy palate offers up pear, honeydew melon and banana peel with a hint of nut on the finish. Simple but well-made.
It opens with a floral fragrance of Spanish broom, jasmine and chamomile. The juicy palate delivers citrus, pineapple and almond alongside crisp acidity that lends a clean, refreshing close.
It opens with an earthy fragrance of black plum, underbrush, meat juices, thyme and bay leaf. The dense palate delivers juicy black cherry accented with licorice, black pepper and balsamic herbs. Big and concentrated, it has ripe tannins balanced by decent acidity. Hold for more complexity. Drink 2016–2923.
It opens with an enticing fragrance of black berries, toast, Mediterranean spices and a touch of vanilla. The vibrant, youthful palate delivers a core of black cherry accented with black pepper layered with mocha, mint and tobacco notes. The racy acidity and solid but brooding tannins demonstrate that this wine still needs time to develop to its extraordinary potential. Drink 2018–2035.
It opens with aromas of beeswax, acacia flower and lightly toasted oak. The smooth, structured palate offers lemon drop, white peach, papaya and a subtle note of vanilla and spice.
It opens with aromas of forest floor, porcini mushroom and espresso. The straightforward palate offers bright berry, coffee and grilled herbs alongside firm tannins. Drink 2015–2020.
It opens with aromas of oak extract and burned tire rubber. The lean palate delivers toasted oak, vanilla and espresso alongside astringent oak tannins. It lacks fruit richness.
It opens with aromas of pineapple, papaya and stone fruit. The lively plate offers sweet yellow peach, mango and cantaloupe alongside crisp acidity.
It opens with aromas of stone fruit, pineapple and a hint of mineral. Rich flavors of pear, peach and mango accompany an intriguing smoked note. The palate finishes crisp and dry.
It opens with aromas of sun-ripened berries, spearmint and Mediterranean scrub. The palate offers dark cherry and raspberry accented with notes of white pepper and a hint of cinnamon-spice alongside round tannins. It's ripe, soft and ready to enjoy soon.
It opens with aromas of toasted wood, cherry cough medicine, espresso, vanilla, black spices and Mediterranean brush. The muddled palate delivers sweet oak, vanilla extract and caramelized sugar sensations alongside astringent wood tannins. It lacks fruit richness and closes on a bitter, medicinal note.
It opens with aromas of underbrush, leather, fennel, prune and plum with just a whiff of rubber. The palate delivers dense black cherry accented with fresh mint, sage, espresso and mocha alongside fine but tightly-knit tannins that need time to unwind.
It opens with aromas of violet, iris, ripe red berries and a whiff of vanilla. The soft palate offers fleshy black cherry, raspberry, black pepper and well-integrated oak alongside round tannins.
It opens with classic Nebbiolo aromas of rose, cherry, truffle and earth. The palate delivers sour cherry, white pepper, clove and balsamic herbs alongside firm but fine tannins. It's wonderfully fresh and balanced for the vintage. Already enjoyable, it will develop complexity over the next decade.
It opens with fragrances of stone fruit, Granny Smith apple and white almonds. The succulent palate delivers juicy pear, white peach, nutmeg, white almond and mineral alongside crisp acidity. It's nicely balanced with great length and finesse.
It opens with fragrances of white spring flowers and mature pear. The bright palate delivers Granny Smith apple, tangerine and lemon zest alongside crisp acidity.
It opens with hallmark Nebbiolo scents of freshly picked roses, crushed violets, leather, berry, alpine herbs and forest floor. The delicious palate delivers a core of succulent black cherry accented with notes of cake spices, mint, licorice and grilled herbs. It's young but already balanced with powerful but refined tannins and brisk acidity. Drink 2020–2045.
It opens with intense aromas of tropical fruit, green apples and a note of Mediterranean herbs. The juicy palate delivers white peach, pear, banana, papaya and almond alongside bright acidity that leaves a clean, refreshing finish. Drink now through 2016.
It opens with intense honeysuckle, wisteria and jasmine aromas. The delicious palate delivers juicy peach, pear and green apple accented with aromatic herbs and energizing mineral alongside fresh acidity. It's nicely balanced with a lingering finish.
It opens with lovely aromas of wild flowers and stone fruit. The juicy palate offers creamy white peach, pear and apple accented with aromatic herbs and mineral alongside lively acidity.
It opens with pretty aromas of orange blossom and tropical fruit. The palate offers lemon zest, nectarine and white peach with a mineral undertone.
It opens with pretty aromas of red rose, wild cherry, leather, earth and balsamic notes. The palate delivers juicy black cherry accented with black pepper and licorice, with brawny, teeth-coating tannins. Drink 2016–2021.
It opens with raisin and stewed aromas, so its freshness is questionable. In the mouth, it's actually round, subtle and fairly well structured, with oaky vanilla accenting lightly herbal berry and cassis flavors. Herbal as well on the finish, with a lasting flavor of coffee.
It opens with scents of plum, red berries, sage and balsam. The understated palate offers up crushed wild cherry accented with notes of vanilla, espresso, sage and menthol alongside brisk acidity and bracing tannins. Give it time to develop fully. Drink after 2020.
It opens with subtle aromas of white spring flowers, light spice and yellow apple. The juicy palate offers tropical fruit, pear and bitter almond notes alongside fresh acidity.
It opens with sweet/tart raspberry fruit, a streamlined, well-defined wine underscored by tart, citrusy acids. It does not show the harmonious complexity of the blends, but it is a very pleasant wine, soft and approachable, sweet and smooth. A bit one-dimensional; it begins with fresh berry fruit, tosses in a hint of cherry tobacco, and leaves a slightly earthy impression in the finish, but fails to move in the mouth.
It pulls together toasty oak sweetness in the aromas and delicious ripe cherry and cranberry flavors with bass notes of black plum and clove. Full-bodied, it has firm but not tight tannins that add to the velvety texture.
It reveals aromas of rose, tilled earth, and smoky mineral. The bright palate doles out crushed red cherry and black raspberry accented with herbs, white pepper and clove. Juicy flavors are balanced by vibrant energy and polished tannins. Drink 2018–2038.
It seems as if the emphasis is more on the oak than on the fruit. But the oak is darn tasty—toasty, vanillin and bringing all sorts of dried-spice complexities to the table. The wine is creamy and full enough to support the oak, even if the cherry-berry flavors do take a back seat. —J.C.
It seems as if this pure Sangiovese was left to hang as long as possible, and it's got extra color and power. The fruit flavors are edging into a pruney character, with some noticeable heat in the finish.
It seems odd to produce a 100% Cabernet Franc wine in Bandol. However, the result is impressive and somehow seems to have a flavor of Provence, with its spice and herbal edge. The wine is rich, full and powerful, with good tannins and black fruits. Drink from 2020.
It seems perverse to plant Gewürztraminer in the Douro and this wine is as much a curiosity as it is attractively perfumed. Showing all the hallmarks of the grape, the palate carries flavors of lychee and rosewater, although it all seems muted. The acidity does give a final lift.
It seems quite right to call the grape Shiraz rather than Syrah in this blend, because the wine has a ripe, sweetly fruity style reminiscent of Australia. It is broad and full of black fruit, laced with acidity and finished with a warm edge of tannin.
It seems strange to have such a heavy, expensive bottle for a wine at this price. The soft, off-dry Chardonnay inside has a lightly fruity character, showing white fruits and the softest texture. It is easy and ready to drink.
It seems that there has been a dramatic increase in the production of this wine. Gassy and thin, it shows a veneer of slightly sweet apple and finishes with a dusting of powdered sugar.
It seems this Italian venture is starting to hit its stride, turning in a plump, round offering layered with complexity. It starts off sweaty and pungent, then develops more melon and nectarine scents with aeration. Those flavors follow through on the palate, followed by persistent notes of white grapefruit on the finish.
It should be easy to drink this sweetish Merlot with everything from a hamburger to a steak. It's rich in cherry flavor, with lots of palate-stimulating spices.
It should be easy to stump your wine-geek buddies with this one. At once honeyed and rich, exotic and tropical, this is a rarity they're unlikely to even know exists. A mere hint of bitterness on the finish of this medium-bodied wine nicely balances the ripe tropical flavors. Drink now.
It show the vintage's weakness, with a vegetal edge to the cherries and oak.
It shows an altogether riper aspect of Grüner. Yellow pear, yellow plum and notions of peach appear and give way to a rounded, generous palate with lots of phenolic backbone and structure. It can definitely shine with substantial food.
It shows earthy aromas of wet soil and leafy underbrush, as well as leather, dark berry and spice. The palate offers restrained black plum, sour cherry, espresso and licorice alongside firm yet drying tannins. The fruit richness is starting to fade so enjoy soon rather than later.
It shows great depth of flavor, with delicious fresh berries, black fruits, balanced acidity and fragrance. The tannins are present, but given a great lift by the fruitiness. A wine to drink over the medium-term, from 2016.
It shows ripe, jammy raspberry and cherry fruit and oak, but it lacks structure. The flamboyant fruit and Napa elegance lend some appeal.
It shows the classic aromas of Alto Adige Sauvignon including crushed tomato vine, just-mowed grass and exotic fruit. The crisp, juicy palate offers cantaloupe, green melon, yellow peach, a hint of spice and mineral, with fresh acidity.
It shows the variety's dryness, acidity and light, silky texture, with lemon, lime and gooseberry flavors that finish tart and spice.
It shows the variety's lusty red stone fruits and berries, with hints of milk chocolate and baking spices. A bit of new oak brings a wood-spice sweetness. You can drink this dry Zin now or stash it away for a couple years.
It shows total citrus focus, linearity and precision, fringed by green pear peel and peppery leaves. Superior freshness and definite ageing potential show in the tingling, invigorating acidity.
It shows ultrarich tannins and a flavor complexity ranging from briary wild blackberries and prunes to currants, nettles, sweet tea and softened cola. It's absolutely dry, despite or perhaps because of very high alcohol. The wine is unapologetic about that ripeness, instead asking only to be happily paired with barbecue.
It smells and tastes like freshly crushed strawberries and raspberries, but sweeter, with a mild texture, medium body, soft tannins and a lingering finish. Nicely done and elegant, it blends Zinfandel, Syrah, Cabernet Franc and Merlot.
It smells like a nicely charred steak and tastes like black pepper, dark chocolate, and boysenberry. It has plenty of oak in the aroma and flavors, but enough fruit, tannins and rich mouthfeel to balance it out.
It smells smoky and peppery, tastes smoky and meaty with a bit of tart cherry, and has a lean texture and medium body. The blend includes 55% Barbera.
It starts out with a pretty ruby-garnet color with hints of youthful purple, and also has youthful, vibrant aromas of freshly crushed black cherry, blackberry, clove and a distinct black-pepper note. In the mouth, it’s lively, soft and supple. The fruit is intense and so is the spice, and it’s very dry. Good stuff, although it lacks a certain depth.
It starts with a light fragrance of spring flowers and pear. The bright palate offers white peach and citrus notes alongside crisp acidity that leaves a clean finish.
It starts with aromas of yellow flower and a hint of exotic fruit. The fruity palate offers sweet peach, banana and a hint of bitter almond. Pair this with light first courses like pasta topped with vegetables.
It still tastes very young with its aggressive acidity and herbaceous character. It's mineral, tight, with zesty lemon, lime and strong gooseberry flavors. It needs until 2015 to calm down.
It takes a little time, but if you pay attention to the purity of fruit, this Zweigelt will have you hooked. It's that combination of pure blueberry fruit freshness and gentle but distinct tannic grip that will grab you almost unaware (likely somewhere midpalate) and you will want more. If you like it full-bodied but fresh, this is your wine.
It takes a precision winemaker to craft a Pinot Noir with such detail from a cool vintage in a cool region. Jon Meuret (founder of Maison Bleue) has the right stuff, as this new project demonstrates. Drink it now for its pure raspberry and cranberry fruit, its lightly rendered oak, its length and texture. Or wait 8–10 years and watch it develop into a complex, elegant wine with mature fruit and polished, terroir-driven flavors. Drink now through 2026.
It takes a while for the friendly, pure pear fruit to show itself. Once apparent, it shines and is wonderfully sunny, light and balanced. Fresh acidity brightens and lifts everything and makes the fruit flavors finish dry with overtones of green apple.
It takes a while for the taste of this light, fresh white to come through. Then, it is soft, creamy textured, flavored with pear juice and lemon zest. It is simple, easy, cleanly made.
It takes a while for this wine to make its presence felt. It is dry, reticent in its favors, hinting at fruitiness. A smoother, caramel and vanilla texture also shows attractive acidity. Even at the end, it remains a curiously mute wine.
It takes a while to get beyond the dry structure of this wine. But underneath that initially forbidding exterior, there is a solid core of ripe, sweet black fruits and an elegant balance with the acidity coming through to finish well. A wine for some aging—maybe 3–4 years.
It takes only a few moments before you appreciate the enormity, intensity and overall beauty of this landmark wine. Cerretalto is always a high scoring expression of Brunello, but the ideal conditions of the 2007 vintage elevate it to earthly perfection. Dark and fleshy, the wine delivers ever-evolving aromas of dark fruit, chocolate, spice and tobacco. The acidity is carefully balanced against the wine's thickness and rich texture. The finish is long, luscious and elegant. Keep this bottle in your cellar 10 years or more.
It takes some time to open up but when it does, this wine reveals perfumed aromas of potpourri, green olive, savory spices, peat, pepper and mineral. The palate is equal parts light and dense with almost chewy, savory flavors that won't quit.
It tastes lean and refreshing, with light lemon and green apple in the aroma and flavors, rather light body and a slightly tangy finish. It makes a nice change from the often too-heavy or too-sweet whites in this price range.
It tastes like it smells—like lots of toast and butterscotch. Palate also offers some yellow fruit and an a fresh herbal streak (or maybe it's pine needles?). The same herbal note shows again on the finish.
It tastes lush, slightly sweet and full-on fruity, but has a lavish oak overlay. The aromas are sweet cherries and maple syrup, the fruit flavors come out as just-crushed grapes and cherries sprinkled with the brown sugar of new oak. Not heavy in texture and not as full-bodied as the flavors would make you think.
It took a couple of minutes for the smelly chemical aromas to disipate, but afterwards it showed a good deal of ripe fruit, earth and smoked meat. On the palate it proved to be soft and chunky, with most of the flavors at the front, and although the flavors were not as intense in the mid palate, they did return and the wine ended with a pleasant medium finish.
It took a few minutes to wake the Principessa up; but when she did, there were plenty of bright summer fruit aromas, which seemed to come rushing out as if to make up for lost time. It settled into a pleasant, rich, if not very precise wine with a short to medium finish that will work well with food.
It took this Concha y Toro specialty label a few years to find its footing with Sauvignon Blanc, but in 2010 they found it. This is a subtle but chiseled wine with structure, juicy acidity and pure apple, lime and tarragon flavors. It's consistent from nose to tail, and it's deep and layered, too.
It took Vina Robles some years to figure Cabernet out, but they did it. The Huerhuero now is one of Paso's best bottlings, at a fair price. Dry and sufficient in acidity, its blackberry, cassis and dark chocolate flavors are comparable to a fine Napa Cab. Drink over the next few years.
It was barrel-fermented, using wild yeasts, and aged on the lees. The vineyard is in the coolest part of Napa Valley, and in this cool vintage, acidity is the most important part of the wine. Crisp and biting, it lends structural authority to the Meyer lemon, lime, tangerine, fig, mineral, vanilla and white pepper flavors. The alcohol level has been kept to a modest 13.8%. A welcome addition to California's Sauvignon Blanc pantheon.
It was difficult to get much out of the glass; the wine may have entered a dumb phase. There were vague hints of barnyard and plastic, suggestions of red fruits, and overall the wine left a rather sharp, herbal impression.
It was fascinating to compare this to Two Paddocks' regular bottling. The Last Chance is slightly richer, but otherwise features many of the same elements: smoke, tart cherries and delicate herbal notes. Despite the extra concentration, it's still supple and approachable now.
It was inevitable that a producer would play on the name of the appellation Saint-Amour when naming his wine. Luckily, the wine itself is delicious and charming. With just the right tannic structure to sustain the berry fruits, it's rounded, ripe and fruity. That structure will allow it to age, but it is ready to drink now.
It was powerful and dense at en primeur, and it hasn't changed since. This is firm, concentrated and very structured, perhaps extracted, showing the full force of blackberry and sweet wood flavors and dark tannins.  Long-term aging needed.
It was probably the vintage, which was less than spectacular, but this wine, while a good, elegantly structured Cabernet, doesn't justify its price. It's bone dry and tannic, with flavorful blackberries, black currants, minerals and oak. A fine wine to drink with upscale fare, but the sharp finish suggests against aging.
It was wise to wait to release this wine, because even now, its tannins are powerfully in evidence. But it also shows great fruit, solid black plums giving density. There's a smokiness from the wood that also brings spice and vanilla.
It will be a lucky day for people who scoop up this great-value wine. Dark in color and rich in flavor, it is medium to full bodied and tastes ripe and grapy. Smoothly tannic on the palate, it has enough concentration for a lingering, darkly fruity finish.
It will be interesting to see if the release of this luxury-level Shiraz (the second vintage) has any impact on the perception of Casella's other brands: Yellow Tail and Peter Lehmann. Even at nine years of age, this is impressively dark and intense, with minty notes, cedar and vanilla and meaty, umami-like flavors that linger on the long, silky finish. Drink now.
It would be a pity to open this wine anytime before, say, 2010, because it needs age. Now, and for a while, it will taste closed and tannic and raw. But such are the tannins and acids and overall balance, and the core of blackberries and cherries is so rich, that it should effortlessly negotiate the next decade.
It would be a shame to drink this lightly sweet wine now, even though it is delicious. Rather wait to bring out a more honeyed character, attractive almond and sweet pear flavors and a fuller texture. Drink from 2016.
It would be all too easy to write this off as minimally ripe and sharply herbal, as it first appears. But with extensive aeration it blossoms into a wealth of detailed flavors—bright raspberry, tart citrus and fresh herb, all with impressive length.
It would be hard to find a better $8 Merlot anywhere. This is soft and full-bodied, quite flavorful and fruity, with pretty black cherry fruit. Drinking especially nicely with a bit of bottle age, it finishes with well-proportioned notes of tobacco and clove.
It would be interesting to slip this marvelous Riesling into a blind tasting of Mosel wines. Superb balance and finesse underscore the delicately rendered flavors of peach, apricot and lemon tea. A scent of powdered sugar is the only suggestion of the 1% residual sugar.
It would seem like other varieties must be in the mix on this perfumed wine with its notes of apricot, grapefruit and flowers. The flavors are lighter in style with a fresh feel.
It’s a significant commitment of time, money and resources to cellar a sparkling wine for this long, and Ferrer is to be commended for going the extra mile. The wine rewards the years of producer patience with a soft richness that is both lush and creamy. The once-fresh bready scents have evolved into a toasty, nutty smoothness, and the flavors coat the palate and mellow through an extended finish.
It’s funny how a wine like this, so austere in both aroma and flavor, can be so appealing. For one thing, the acidity is enormously high, and really turns on the taste buds. What flavors there are tend toward limes and unripe peaches, but the real deal is mineral and herb. It really shines in cleanliness, zestiness and liveliness.
It’s got a good color, a pretty ruby, and the aromas suggest sun-dried tomatoes, beetroot, and just the faintest hint of cherry, with sweeter, vanilla-accented notes. Very soft, with low acidity and raspberry-cherry fruit flavors.
It’s hard to keep the Chardonnay from getting ripe in California, and so this bubbly has strong, fruity notes from the citrus and peach-accented aromas through the peachy finish. Of course there’s toast, and the rough scour of acidity. It’s quite clean and refreshing, but definitely a warm-climate sparkling wine.
It’s pale for a rosé, with just the slightest onion-skin or copper color, but the 47% Pinot Noir shows up in the raspberry flavors that fill the aroma. It’s there in the flavors, too, which are rich in strawberries as well as Chardonnay’s peach and apple ones. Yet it’s quite dry and racy, and finishes with some bitterness.
It’s tart and earthy, with heavy fruit flavors and some spice in the finish. Nothing elegant here, but it’s a good mouthful of fruit with concentration and a crisp, appley flavor extending through the satisfying finish.
Italian varietals can excel in this SoCal zone, and this Sangiovese-led Super Tuscan blend is a prime example, with crushed graphite, tobacco, juicy blackberry and woodpile notes on the nose. Dried oregano, marjoram and thyme arise on the palate, with a sultry baked-plum flavor on the midpalate and pencil shavings and incense throughout.
Italian varieties do well in this warmer Southern California region, and this obscure grape is on that path. Baked blueberry, intriguing chocolate spice, sandalwood and a touch of vanilla show on the nose. Flavors are hearty, with blackberry, nutmeg, espresso bean and melted chocolate set upon a chalky structure.
Italians use the word “piacione” to describe a wine with irresistible intensity, softness and complexity. This is a piacione, or super-pleasurable wine, in the most positive meaning of the word. It shows loads of depth, personality and endurance. You'll love the vanilla chocolate and bright cherry finish.
Italo Riserva harkens back to those old-style Chiantis that once graced the checkered tabletops of your childhood Italian restaurant. That's the inspiration for this wine, perhaps, but the style is modern and bold, with loads of oak spice, cinnamon and dark berry.
Italy's first cru Verdicchio, Le Moie offers loads of citrus-and lime-like nuances on the heels of stone fruit, field flowers and fruit candy. Sweet fruit notes create a lively, tangy impression. A tiny percentage is aged in wood.
Italy's Lake Region is teeming with salmon and perch and this slightly oak-aged Lugana would pair perfectly with freshwater fish. The wine shows tones of peach, melon, chopped herb and dried hay.
Italy's most iconic sparkler, this is made entirely from Chardonnay and aged on its lees for at least 10 years. Layers of flavors include yeasty sensations of baked bread, pastry cream, honey, vanilla, juicy pear and candied lemon peel. It has depth and complexity, with an ultrafine mousse that enhances the creamy texture. Drink through 2020.
IThe nose is all prune and dessicated berry, while the palate is low on acid and feels heavy. Flavors of baked berry and raisin finish the same.
IToo much wood aging has masked the potential of the juicy black fruits of this unusual 100% Petit Verdot wine. It does have weight but that wood is overwhelming.
Its acidity turned up high, this structured Barbera has a savory profile, smooth in woody, toasty flavor, earthy and peppery. Since it's built to age, give it an hour or two in a decanter or open it on subsequent nights to enjoy its evolution.
Its borderline weedy aromas are abrasive. This has a drawn-in tannic palate with citrusy acidity. Briary herbal berry and red-plum flavors are green in the middle, while this is unyielding and herbal tasting on the finish.
Its brisk acidity and dry, tart lemon-and-lime flavors make this a nice wine to drink now. It has the herb and tobacco notes you often find in Napa Valley Chardonnay.
Its citrus and melon aromas unfortunately also take on the added and unwanted scent of cleaning solution. The mouth is tart and lean, with lots of lemon. It finishes on the sour side. Properly chilled and with the right food, however, it could be refreshing.
Its Grand Escolha (equivalent to a Reserve wine) label explains why this is a young, reticent and closed wine. With its firm fruits and tight tannins, it needs several years of aging to reveal what will always be a serious wine.
Its lavish peach, citrus and blossom perfume makes the Westhofen Brunnenhäuschen stand out boldly in a lineup of Wittmann's excellent 2014 GG Rieslings. Its aromatic intensity extends into the palate, brightening its stony, slatey character. Supple yet steely, it finishes with a hint of lime-pith astringency. While elegant now, this wine should intensify in minerality with age.
Its mix of heady aromas include chamomile flower, Spanish broom and yellow stone. The bright, fresh palate offers peach, pear, crunchy apple and a touch of mineral alongside vibrant acidity. It finishes crisp and clean.
Its name a play on the Petit Chablis appellation (pas si petit means “not so little”), this wine has a ripe and fruity character. Crisp texture and lively, exuberant acidity carry its white fruit flavors into the finish. Drink now.
Its pale-gold color gives this rich, oaky style away. Lemon, green papaya, mint, nuts and wet stone all mingle with tongue-tingling acidity. The palate is on the lean and mean side at the moment, and the oak sticks out too, but there's a redeeming smokey, mineral finish and the hope that all will settle with time. Drink now–2025.
Its presentation and dark bottle suggest a premium cuvée, borne out by the ripe character of this toasty wine. Produced from old vines in good years, this is a wine that could well be aged. Creamy apple purée flavors and rounded fruits add to the richness.
Its prime location near Archery Summit and Domaine Drouhin marks Nysa as one of Oregon's most sought-after fruit sources. Mark McNeilly (of Mark Ryan Winery) has chosen it for one of two vineyard designates for this new project. Sweet baking spices and raspberry jam are the hallmarks here, offering immediate appeal, while retaining the structure to age for another decade. Aim for an optimal drinking window from 2019 through 2024.
Its red fruit-driven nose gives way to a significantly earthy palate, which also shows dried mushrooms and exotic spices. Full-bodied and generous in alcohol, this wine possesses somewhat chunky, though attractive, tannins. The acidity is fresh and balances the fairly rich texture. The finish is moderate. Drink now through 2015.
Its sharp grassy and gooseberry aromas are the type normally associated with Sauvignon Blanc. On the palate, grapefruit and passion fruit flavors further drive home that impression, but it's labeled Chardonnay, and that's what it is. The acidity is nice so the mouthfeel is fresh.
Its soft, beguiling aromas of brown sugar, cinnamon, pie crust and cranberries pull you in, then bright cherry flavors take over on the palate. Mouthfeel is light, yet caressing, and the flavors fan out on the finish, picking up notes of spice and cola. A pretty wine from start to finish.
Iugiter delivers berry, cola and licorice aromas in front of a racy, acid-rich palate that's linear in shape. Flavors of cherry, plum and raspberry are snappy and reflect a cool vintage, while the finish is equally racy, juicy and full of acidic snap.
Ivy leaf and ripe, green pear notes make up this wine's enticing nose. The palate brims with juicy pear and citrus, feeling concentrated, lively and moreish. Dry and streamlined with citrus, it also layers pear and peach fruit before finishing with lip-smacking citrus zest.
J has taken the unusual step of blending Pinot Noir with Pinot Meunier, which is not so strange, but also with Pinotage, which is practically unheard of. The addition of the latter certainly makes the wine darker, heavier and more tannic than it ordinarily would be. It also brings an earthiness to Pinot's vibrant cherries. It's an oddball, but a charming one to drink with rich winter stews.
J Winery goes against the grain of the modern high alcohol, superripe style to produce this bone dry, steely, somewhat austere young Chardonnay. It hits with a smack of acidity and minerals, with an elegant complexity that may challenge those looking for big, fruity Chards. Give it a couple years in the cellar and see how it evolves.
J. Lohr dives into the dark side of Pinot Noir, presenting a deeply hued wine with black cherries, slate and yeast on the nose. Licorice and blackberry power the palate with sage as the prevailing herb, all balancing out well despite the relatively high alcohol content.
Jèma (a 100% expression of Corvina, one of the main grapes used in Amarone) is a new wine from the folks at Cesari that offers oak-driven notes of spice and sweet tobacco backed by blackberry, cassis and plum. In the mouth, the wine shows an elegant, almost delicate side.
Jabbing red-berry aromas are a bit dusty and yeasty. This wine feels rubbery and astringent. Raw flavors of tomato and herbs finish hard.
Jaboulet's basic Crozes is a good value in '07, offering complex aromas of smoke, plum, black olive, horse sweat and cracked pepper framed by slightly coarse tannins. Turns firm on the finish, yet remains mouthwatering. Drink now–2017.
Jaboulet's Condrieu program takes a huge step forward with this release, which artfully combines barrel fermentation and aging with just-ripe Viognier into a compelling and cohesive whole. The toast and baking-spice elements provide the right amount of restraint to the tropical fruit notes, which then finish with tremendous, mouthwatering length. Drink now–2020.
Jaboulet's view of its most famous wine seems to have changed. Although the concentrated, dense tannins and big black fruit flavors are still there, it has lost the huge brooding presence of past vintages, and now has a veneer of sophistication with superripe fruit, plums and dark jam tastes. Whether this 1999 will age as well as older vintages remains to be seen, but it will certainly be ready to drink sooner.
Jaboulet's white Hermitage is named after the crusading knight who built and settled in the small chapel on the Hermitage hill. The wine itself is powerful, rich and concentrated, with heady perfumes of wild flowers and nuts. The palate combines a hint of wood, a full-bodied, oily texture and a stunning burst of acidity that leaves a crisp aftertaste.
Jaboulet bought this 7.3-acre estate in 1998, and this is the first full vintage. It is a huge wine, with all the true inky blackness and density of a Cornas. Firm, dry and concentrated, it also has generous ripe black plums, a hint of sweet jelly. It makes an excellent mix of the traditional foursquare Cornas style, with modern sophistication.
Jaboulet has been investing heavily in recent years, and the terrific 2009 Terre Ferme is one of the payoffs. It's meaty and plummy on the nose, with an expansive, plush mouthfeel. Plum and black cherry flavors work well with the leather and cedar notes, while the finish lingers, picking up hints of cinnamon and licorice. Drink 2015–2025.
Jacaman's basic county-wide Pinot isn't as good as their Anderson Valley or Russian River bottlings, but it's not as expensive. Shows a good grasp of Pinot essentials, with a silky texture framing cherry, cola and spice flavors.
Jack Hill is a steep, cold site near Occidental, made hearty by the winds of the Pacific Ocean. The grapes in this bottling take on a caramelized, grenadine/kirsch-like richness. Tangy cranberry and citrus, layered atop a light, bright body, are girded by an underlying juiciness.
Jacob's Creek's top-end red is complex, dense and supple. A seductive bouquet of cassis, Asian spice, leather, cocoa and smoke pulls you in and the palate delivers with a thick, velvety feel and concentrated black fruit. Dry, but ripe and even tannins on the long finish portend a good future for this already attractive wine. Cellar Selection.
Jacob's Creek turns out yet another impressive value with this buttery example from South Australia. The movie-house popcorn nose fades into an intense palate of almond and macadamia nuts with enough acidity to carry the full body. Try with pecan-crusted salmon.
Jacopo Biondi Santi hits a home run with this beautiful Morellino. The wine is smooth and dense, with lively cherry notes, soft spice and tobacco. It's straightforward and plush, but elegant at the same time.
Jacquart makes a full-bodied, ripe style of Champagne, with tiny, effusive bubbles. Flavors of slightly overripe apples lead into a mature palate with hints of oxidation. Sherry, nuts, olive oil, vanilla and other less identifiable nuances meld into a rich, ripe, satisfying and complex whole.
Jacques Chardat, who also owns Labrousse, has a wine that has the potential to be a ripe and juicy. Fine tannins and plenty of acidity will let it develop well. Drink from 2019.
Jacquesson is proud possessor of top quality grand cru vineyards in Avize. This vintage is subtle, a wine that takes a while to show all its richness, balanced with elegance. The fruit is ripe pear, peach and orange zest. It has a great streak of minerality. Worth aging.
Jadot's take on Burgundy Chardonnay is fruity and creamy. Juicy, intense acidity comes from the crisp apple and white peach fruits. A touch of wood aging softens the fruit and broadens the character of the wine. Drink now.
Jalapeño and green-bean savory flavor is joined by a freshly cut grass feel in this lively light-bodied white. It is spritzy in acidity and has a taste of just-squeezed lemon.
Jam and vanilla aromas and ripe raspberry flavors make this plenty fruity, while crisp acidity lends just a touch of grip to the silky texture. It's medium bodied and easy to drink.
Jamek's flagship wine is as fine as ever. There is some botrytis here, but this is not a sweet wine, rather one that shows vibrant fruit, great minerality and structure. It walks a tightrope between superripeness and freshness. With its structure, it should age for 10 years or more.
James Family continues to produce solid Pinot Noirs from this vineyard that are typical of the Sonoma Coast. The wine is dry, properly tart in acidity, and has flavors of pomegranates and cranberries, with astringent cherry-skin-like tannins.
James Mantone's white wines are always full of delicious fruits, but they go beyond that, bringing in sometimes exotic, often surprising grace notes. Here there is a pure thread of caraway, running through the melon and white peach core. It's 100% Roussanne, giving a rare and interesting glimpse into what specific identity the grape might have in Washington's future.
James Millton's Chenin Blanc is a unique Kiwi classic, and displays the variety's hallmark wooly character. It's buoyed by apple and melon notes, finishing with citrusy acids.
Jammed with ripe plum, cherry and blackberry flavors, this is a big-boned yet soft, nicely spiced wine made from Zinfandel, Tempranillo, Barbera, Merlot, Cabernet Sauvignon and Grenache.
Jammy and a bit scratchy on the nose, and also sort of dull and earthy. In the mouth, it's tangy and citrusy, bordering on sour tasting, with pie cherry, plum and light savory notes. Finishes red and juicy, but with a tomato accent.
Jammy and candied smelling, this has a green element akin to alfalfa or mint. It's clampy, tannic and high in acid, with raspberry and plum notes that offer an oak offset. The flavors turn tangy and sharp on the finish, even as a heavy vanilla flavor settles in.
Jammy and concentrated on the nose, but more sharp and citric than ideal in the mouth. The wine is borderline sharp, with sour cherry and cranberry flavors leading to a tart, zesty finish. Tastes sour every time you revisit it.
Jammy and dark, with big berry and coffee aromas. The palate has a hard intensity to it that I haven't seen before from this wine, with bitterness along with black cherry, chocolate and toasty flavors. It's forward, firm and driving, but always hard and angular. In its defense, 2008 was a cool, difficult year with frosts at harvest time.
Jammy and dark, with sweet, candied, offbeat aromas. Heavy in the mouth, with baked plum and berry flavors and then a reduced, short finish. Thick almost to the point of cloying. A strange wine.
Jammy and direct, this Marsanne has flavors of peaches, limes, honeysuckle and vanilla. It's a simple wine whose acidity will check Asian food or something tasty and sweet, like ham.
Jammy and flat smelling, with little to no depth to the nose. The palate is snappy but there's just enough body to offset the acidity, while the flavors of red fruits are tart and regular. Dull tasting, with a fairly long finish that's unexciting.
Jammy and flat up front, this blend of Cabernet and Merlot shows little vibrancy on the nose. In the mouth, it's blocky yet astringent, while flavors of berry fruits lean toward herbal. Tomato notes and tartness rise up on the finish, which is herbal and tannic in feel.
Jammy and fruit forward, this has intense notes of strawberry, blueberry and plum flesh throughout. The lively palate is bright and juicy, ending with an easy, mouthwatering finish. Mevushal.
Jammy and fruity-sweet, with peppery raspberry, cherry and mocha flavors, offset by rich, dusty tannins. A sound, everyday Zin that will love gooey cheese melted on almost anything.
Jammy and granular smelling at first, then charred aromas rise up and take over. The palate is round and healthy, with forward berry, plum, herb and barrel flavors. Finishes toasty and chocolaty, with drying tannins and a lot of spice flavor.
Jammy and maple-syrup aromas and full, broad and ripe fruit flavors make this a mouthfilling wine. It has a touch of sweetness with moderate tannins for balance, and a lingering, spicy-sweet note on the finish.
Jammy and mineral-smelling at the same time, this Malbec exhibits an ideal set of plum and berry aromas. The palate is full but juicy, fresh and alert. Raspberry, currant, toast and spice flavors finish elegant and long, with no break-up in the wine's totality. Drink through 2022.
Jammy and murky smelling, and lacking clarity and zap on the nose. Surprisingly, the palate is jacked up with acidity, and thus it's sharp in the mouth and strained. Flavors of red fruits are made creamy by forced oak, yielding a milk chocolate note to the finish.
Jammy and reduced on the nose, this smells gritty and gaseous. In the mouth, this is clampy and tannic. Medicinal flavors of blueberry are proprietary to this wine and frankly a touch green in the middle. That said, the heavy and herbal tasting finish seems fitting.
Jammy and reduced on the nose, with medicinal red berry and plum aromas. The palate is high in acidity, with a mix of herbal berry, roasted plum and leathery, earthy flavors. Sheer on the finish, where the acidity and tannic bite are forceful.
Jammy and ripe, from gravel soils in the valley plain of Saint-Emilion, this is already a very drinkable wine. It has intense, concentrated red and black berry fruits surrounding a core of seriously dry tannins from fruit and wood. Solid but rich, this is developing well.
Jammy and ripe, this is a concentrated, extracted wine rich in blackberry and plum. Approachable, it offers a kick of heat and black pepper on the finish.
Jammy and sharp in acids, like liquid cherry and blackberry jam mixed with 14.8% of alcohol. Not particularly subtle, but offers a rich flood of ripe fruits spiced up with pepper, anise and cinnamon.
Jammy and sharp, with raspberry and cherry flavors. Bone dry and low in alcohol, but too tart for a better score.
Jammy and spicy, this well-structured young Syrah, from south of San Francisco near the coast, is explosive in black cherry, raspberry, currant, mocha and cedar flavors. Turns rich and spicy, with a flourish of black pepper, cinnamon, nutmeg and coriander. Now through 2011.
Jammy and sweet smelling, with intensity and a lot of ripeness. Throughout it teeters on the precipice of being overripe, but amid the chunky darkness and sweetness there's tasty berry, chocolate and spice. Finishes a bit pruney and raisiny, so get at it as soon as you can.
Jammy and tart in acidity, with green mint and white pepper flavors alongside riper ones of raspberries, this is a Zinfandel that's easy to drink with burgers, and it can even take a slight chill in the fridge.
Jammy and thick, this is a simple but lusty Zin, powerful in fruity cherry, blackberry and cola flavors that finish dry and spicy. Great with barbecued steak.
Jammy and yet still savory, a fairly straightforward Syrah from the Clements Hills area of Lodi, small production (240 cases), 100% varietal and made using native fermentation, the wine has solid tannin structure and a heady texture, but could use more oomph on the finish.
Jammy apricot, orange, mango and vanilla bean flavors mark this simple but tasty Chardonnay. It has enough acidity to keep it from collapsing.
Jammy aromas and concentrated grape and blackberry flavors pack a lot of fruitiness into this full-bodied and velvet-textured wine. The ripe and almost sweet berry and plum notes gush forth with gusto while the firm, grippy texture keeps the mouthfeel nicely dry and helps clear the palate for the next bite or sip.
Jammy aromas and equally ripe sweet fruit flavors give this wine a candied character. It's full-bodied and feels a little warm on the finish.
Jammy aromas and flavors of blackberry, plum, anise and spice give this smooth Macedonian red a lush, flavorful edge. Integrated and sturdy enough to pair with robust aged cheeses, meats, rich dishes.
Jammy aromas and flavors that are as rich as maple syrup give a sweet accent to this full-bodied and mouth-filling wine. It has a touch of tannin for grip and finishes on the sweet side.
Jammy aromas are accented by hints of mint, animal hide and cinnamon. This feels wide, grabby and low in acidity. Rubbery flavors of baked plum, chocolate and baking spices finish flat.
Jammy aromas mix with grassy green notes in front of a sweet, chunky palate that offers unconvincing, generic berry flavors. Devoid of elegance and character but loaded with heft and baked fruit. A sweet, rudimentary wine.
Jammy aromas of baked blackberry and plum are fiery at first and then flatten out with airing. A choppy palate offers a bumpy ride with ripe plum and berry flavors in front of a full-force, toasty finish that shows a strong grip courtesy of big tannins. This is two-thirds Garnacha with Syrah and Carignan.
Jammy aromas of berry fruits and cardamom struggle to hold up. A smacking acidic palate lacks body and depth, while this blend of Cabernet Sauvignon and Malbec tastes of plum and cranberry in front of a jammy tasting finish that feels raw.
Jammy aromas of blackberry and cassis start out gaseous and muddled but find their way with airing. This feels wide and low on zest. Flavors of prune and stewed berry end with toasty oak but also heavy ripe prune and berry flavors. Drink now.
Jammy aromas of candied red fruits and raisin lead into the palate, with red-fruit flavors and a sticky, bitter finish.
Jammy aromas of cassis and red-licorice candy lack framing. This wine feels dense and compact. Medicinal berry and plum flavors carry a bitter edge, while green tannins make for a raw finish.
Jammy aromas of crushed boysenberry and cassis are rich and ripe. This is a direct, fruit-forward Merlot with moderate but noticeable acidity and a generous baked-blackberry flavor that finishes warm, toasty and with ample depth. Drink through 2017.
Jammy aromas of floral berry fruits, lavender and violets are savory and stir interest. Drying tannins are the roughest part of a mostly balanced palate, while blue-fruit flavors are backed by chocolaty oak. A finish with manageable tannins is the close.
Jammy aromas of plum and berry are oaky and come with a hint of rubber and/or latex. This is weighty yet balanced. Earthy flavors of baked black fruits, tea and spice are slightly minerally, while the finish is oaky and generous, with a touch of menthol and heat.
Jammy aromas of raisin and baking spices are a touch herbal. This kitchen-sink blend of Cabernet Sauvignon, Carignan, Garnacha, Petit Verdot and Tempranillo feels rugged and grating. Classic Chilean flavors of reedy plum, berry and tomato end with a minty green note and a touch of fennel.
Jammy aromas of raisin and cassis include a green whiff and volatility. Flavors of plum and berry are herbal, then overripeness comes back into play. Given the region's high standards, this is just o.k.
Jammy aromas of raspberry and cherry show a slightly pickled, brambly edge, while the palate delivers tight, grabby cherry and berry flavors. There's a bit of cheesy tang to the finish, while sheering acidity and an overall light body make it food friendly.
Jammy aromas of raspberry and strawberry preserves remind you of the extreme 2003 summer heat. In addition, this Brunello delivers syrupy-sweet flavors of caramel, molasses and raspberry syrup. It could pair with aged cheese but would probably overwhelm more delicate dishes.
Jammy aromas of red berries, red licorice sticks and green herbs filter toward a pinched mouthfeel with creamy oak for an offset. Flavors of boysenberry are dilute but fresh and friendly. Overall, this is good and easy but simple, with gaps in its fiber.
Jammy aromas of ripe but flat berry fruits and tree bark settle on medicinal and rooty. This feels solid but a touch soupy, with leafy, herbal plum and raspberry flavors. An herbal, saucy tasting finish is easygoing, with drying tannins.
Jammy aromas suggest a mix of sugar beet, reedy red fruits and Graham cracker. The palate on this first-ever Cabernet from Punto Final is big and blocky, with oaky, herbal flavors of spiced berries. A lively, semisweet finish has a molasses hint and mild green accents.