Named after winemaker David Corey's son, this 74% Cabernet Sauvignon, 19% Cabernet Franc, 4% Petit Verdot and 3% Merlot begins with nose-tickling scents of berry syrup and smoked cigars. The maduro cigar flavor consumes the palate, with black cherry fruit and smooth tannins. It can stand up to a fat stogie or gamy meats like lamb.
Named after winemaker Domingos Soares Franco, this is a serious, intense, wood-aged wine. Along with the new wood flavors, it has rich blackberry fruit and dry tannins. With its firm concentrated structure, this is one age-worthy wine.
Named after winemaker Sebastian Beaumont's sister, Ariane, this Bordeaux blend is fresh, fruity, still allowing room for structure. Embracing black cherry flavors dominate, but the wood and tannins are never far away.
Named as commemoration of the Knights Templar whose Portuguese headquarters were in nearby Tomar, this is a seriously rich, opulent wine, full of red berry fruits and dark spices. Flavors of damson, strawberry jelly as well fine acidity all come through. Age for 3–4 years.
Named CH (the initials for Switzerland) in honor of the Swiss origins of owner Alice Tavares da Silva, this wine is made from old vines. The wine has concentration and generous tannins that are as bold as the black fruits. It is still very young, still with its young licorice flavors. Drink this wine from 2020.
Named Espérance (hope) by the South African owner, the château has produced a firm, structured wine from this exceptional vintage. It is still young, full of black-currant fruit and fresh acidity that contrast with the dark tannins that extend throughout the wine. Drink from 2018.
Named for a barrel that once rolled off a cliff, this forward fruity wine blends numerous sources to craft an easy-drinking, no-frills style. Think a strawberry lollipop in a glass, and you're on the right track. That's not to say it lacks concentration, but its strength is the pretty fruit.
Named for a beautifully restored castle and boutique hotel in Abruzzo, this beautiful Italian white (made with Trebbiano grapes) shows a delicious creamy texture with abundant aromas of stone fruit, honey and toasted almond. The wine is thick and textured on the close.
Named for a beloved Springer Spaniel, this is pretty and bright, with an edgy line of acidity that supports a gravelly texture. Integrated oak contrasts against baked apple, honey and cinnamon flavors that are homey and comforting, finishing in a coconut flake tone.
Named for a favored surf spot in Mexico, Sayulita is a new project from Balboa. This first release, from the Lefore vineyard, is 58% Cabernet Sauvignon and 42% Syrah, a perfect mix and showcase for the strengths of both. Soft and smooth, it's tightly woven with veins of earth, pepper, black olive, coffee, black fruits and licorice.
Named for a great David Bowie song, this wine would appeal to Ziggy Stardust himself with its chameleon-like ability to swing between steely and sultry, almost sweet, diving into decadence with ease. Lemon peel and grilled pineapple marry well with generous yet managed oak, finishing creamy and quick.
Named for a Loire Valley clone, this New World wine aspires to an Old World sensibility and achieves it in its floral invitation and bright, peppery overtones. Coiled within its thickness of tannin and dense cherry are ethereal, earthy whispers of intrigue and acidity. This is a lively, lovely wine.
Named for a Margaret River subregion, Cape Mentelle's Wilyabrup is a blend of Cabernet Sauvignon, Merlot and Cabernet Franc. It's structured and restrained on the palate, easily blending cherry, cedar, leather and earth notes in a truly claret-styled wine whose dry finish picks up hints of black tea. Drink now–2020.
Named for a small family property in the south of France, this wine is all about small production and small lots. Fruit is sourced from the grand Klopp Thorn Ridge Ranch. Slightly cloudy, the wine is powerful and concentrated in oak at first, followed by ripe, bright approachable red fruit. Give it through 2020 to get even better.
Named for a small volcanic outcrop on the Niven family's sprawling property, this bottling from winemaker Christian Roguenant shows hearty black cherry, vanilla and star anise spice on the nose. The palate is extremely floral, with lavender, violet and elderflower scents, along with plum skin and crushed-slate flavors.
Named for a tree native to the Northwest coast, this red blend is 60% Dolcetto, the rest Merlot and Syrah. Unusual, but it works well, pushing the luscious red fruits forward, which are bright and well-defined. Just a hint of pepper and dark chocolate is woven through the finish. Though not as big as the winery's varietal wines, it has a pleasing, supple elegance.
Named for a type of surfboard, depicted on the label, this dark, inky and leathery red wine is blended with 6% Malbec and 2% Merlot. Rustic and full of earthy minerality, it shares a juicy underbelly that provides welcome succulence on the palate.
Named for an apple variety once common to the area, this vineyard sits outside the town of Graton in Green Valley and was developed in 2007. Elegant and weighty, it shows a youthful tightness of tannin and oak, its savory twists of black tea, blackberry and rhubarb compote chomping at the bit to be enjoyed. The acidity is mouthwatering.
Named for an energy industry phrase meaning an upside-down market, this wine from Rick Grimm and winemaker Paul Lato shows black cherry pie and melted dark chocolate aromas. The palate is lush and soft but framed with rigid tannins that support its ripe blueberry, vanilla and crushed clove flavors. It's built for ageing.
Named for an Oklahoma rock band, this stand-alone Malbec sees no oak. It's a showcase for dense, pure, sweet, yet tart raspberry and boysenberry flavors, with sharp acidity and a strong mineral streak.
Named for Bob Biale's father Aldo, who maintained head-trained, dry-farmed vines planted in 1937, this red is as mighty as the man, with a length of powerful acidity. Cherry, blueberry and vanilla play against dried flowers and smoked meat, with a tanginess of Asian spice.
Named for brand co-founder Janie Master, this wine shows peach ripeness and dried herb sharpness on the nose, along with a slightly sweet reductive funk. The flavors offer lime on nectarine, with a nice tension between perceived sweetness and the sour/bitter side of the grape.
Named for brothers Richard and Don Lorenzi's mom, whose favorite color was pink, this Merlot-based rosé tastes like a grapefruit sprinkled with sugar, light and perfectly drinkable.
Named for Edwards' first grandchild born in this vintage year, this wine is made from fruit sourced from Meredith Estate Vineyard. Velvety smooth and perfumed, it offers piquant pepper and cardamom scents, along with intense rhubarb compote and raspberry flavors. It shows both purpose and quiet power, wrapped in violet and rose.
Named for farmer David Osgood's beloved hat, this blend of Zinfandel and Petite Sirah shows plump boysenberry, black raspberry, peppercorn and wet rock scents. Dense tannins dominate the palate, framing plush red plum, dark strawberry and clove-like spice flavors.
Named for his sons Hunter and Ryder, this is part of Guy Fieri's small wine project based in Sonoma County. The partnership with Winemaker Guy Davis of Davis Family Vineyards sources from three old-vine sites, including Doug Rafanelli's, to make a balanced wine marked by savory black olive, black pepper and a strong current of Italian deli aromas and flavors. Pillowy tannin and a shot of tobacco add nicely to the whole.
Named for nickel's number on the periodic table, this hillside vineyard site is located across Lake Hennessey on the eastern edge of the valley. Entirely varietal, it offers juicy layers highlighted in cedar, mountain sage and mellowed chocolate. The oak and tannin are well integrated and deeply embedded, providing support and structure.
Named for one of Barossa's top vineyards, this blends fruit from Barossa, McLaren Vale, Clare Valley and Langhorne Creek into a splendid warm-climate Shiraz. It's full bodied, dense and dusty in texture, with rich dark-fruit flavors of dates, blackberries and blueberries. Hints of baking spices and mocha from the barrel-aging should integrate nicely over the next several years. Drink 2017–2025.
Named for producer Charlie Heintz' mother, who once cared for the family ranch and vineyard, this salty, herbal wine opens exquisitely in Key lime pie and orange blossom. A nutty afternote follows the first set of flavors, all around a core of balanced minerality and oak, finishing with a bite of graham cracker.
Named for proprietor Marimar Torres' mother, the Doña Margarita Pinot is a study in cool-climate nuance and sophistication, elegant yet retaining plenty of stuffing. It is bright in wild strawberry and a decadent hint of kirsch—earthy, lithe and structured, with soft and silky tannins. On the finish is a touch of forest, as inviting as a walk in the woods.
Named for the 14th-century English princess who married the Portuguese king, this is a soft and rounded style of Vinho Verde. It has yellow fruits, melon and pear flavors and a full texture. Drink this food-friendly wine now.
Named for the 50 tons of rock removed from this section of an estate vineyard, this Cab also contains 8% Malbec, 5% Merlot and 3% Petit Verdot. It's likable in its juicy black cherry, cedar and pencil lead. Full bodied and robust on the palate, it teases in blueberry, chocolate and raspberry, with a grippy presence of tannin.
Named for the address of the vineyard on Live Oak Road, this blend of 30% Grenache, 24% Syrah, 20% Mourvèdre, 13% Cinsault, 10% Counoise and 3% Viognier shows powerful licorice, cola, caramel, baked plum and thyme on the nose. The tannins are extremely soft on the sip, where lavish but not overripe purple flowers and black fruit compete for attention.
Named for the air currents that allow birds to float above the Douro, this wine is ripe, full and soft. The wood shows quite strongly at this stage, and another year's aging will bring out the black currant note further.
Named for the clone so beloved by winemakers, this white is sourced from two estate vineyards. It opens in confectionary aromas that lead into a full-bodied style that's lushly voluptuous and exotic, yet completely in balance, a celebration of lemon curd, nutmeg and tarte Tatin.
Named for the documentary filmmaker, artist and wife of Francis Ford Coppola, Eleanor blends Syrah and Petite Sirah from Rutherford with Cabernet Sauvignon from Alexander Valley and Syrah from Dry Creek Valley to form a rich, red, extracted wine generously succulent in cranberry and dark cherry. Licorice, tar and tobacco add to the complexity and flavor.
Named for the dragon that supposedly fought against the sun in the Brand Grand Cru vineyard, this ripe wine is full of fruit and has a dense, tense structure that will need time to reach potential. It is driven by its mineral texture as much as the fruit, Drink from 2017.
Named for the Entav clone, this is an earthy, herbal and dense 100% Cabernet Franc, hard to find in the Napa Valley and a special calling of this producer. Black plum, currant and a sense of restraint rise above the fray in this wine, which remains sizable in tannins and tight on the finish, suggesting time in the cellar, through 2021.
Named for the fact that the producer is one of 16 children, and the only one making wine, this Cab is entirely varietal, hailing from a St. Helena-based vineyard planted in 2001. The winery's inaugural vintage, it is herbaceous on the nose, followed by flavors of cedar and sweet tobacco. These provide a subtle, light tone and finish, with just the right amount of oak to give it backbone.
Named for the famous Shiraz-growing district at the north end of the Barossa Valley, Penfolds' Kalimna Shiraz is in fact a multiregional South Australian blend that aims to recreate the Kalimna style. It succeeds admirably, albeit without the intensity and complexity that marks the best Barossan Shirazes, combining raspberries with touches of plum and prune before turning chocolaty on the finish. Drink now–2015.
Named for the famous wine from France and similarly made by co-fermenting Syrah with Viognier, this cool-climate offering features a delightfully juicy backbone of red fruit and savory earth. Floral and spicy, it remains elegant on the palate and will take on additional nuance in the cellar. Drink now through 2020.
Named for the number of months it takes to go from grape to glass, Brut 25 is a steely, tonic wine, with bright aromas of citrus, pear and peach.
Named for the producer's beloved English Springer Spaniel, this is a barrel selection from one Dijon clone. The wine is broad-shouldered, piney and juicy in black cherry and raspberry. High acidity tames the sizable tannins before the wine finishes distinctly in clove. Drink now through 2020.
Named for the producer's farmhouse and its surrounding vineyard, this offers rich cherry cordial and weedy sage notes—a seamless mix of fruit and earth. Sage, cardamom and spicy white pepper flavors give it intrigue and complexity, wrapped in a thick, velvety texture.
Named for the producer's French grandfather, Pépé is peppery in clove and Mexican cinnamon, with an abundance of black cherry. Made in small amounts, it shows a softness around its rounded edges of structure and moderate body of acidity, finishing with length and grace.
Named for the producer's French grandfather, who loved Merlot, this 100% varietal wine from a high-elevation site is leathery, meaty and quite debonair. With a scent of bacon grease giving a sense of rustic deliciousness, it's also soft and unctuous on the palate, medium to full bodied.
Named for the proprietor's daughter, Taylor's is stainless-steel fermented and meant to exude juicy waves of pear, apple and lemon, a fully immersive expression of fruit and minerality. Well balanced, it shows a tease of peach fuzz and the crispness of never having met a swath of oak.
Named for the proprietor/winemaker's favorite two roses, the flowers not the wine, this is indeed a wholly floral experience, subtle and delicately crafted to exude wild strawberry, orange and lime. Dry and refreshingly crisp in acidity, it's a light take on beautiful complexity.
Named for the senior partner in the Rex Hill wine group, this single cuvée is always interesting, and never better than in 2014. The lush aromas of new French oak recall young Burgundy, and the tart, tightly wound fruit is clearly built to age. Compact and complex, the balance of ripe berries, crisp acids, sweet toast and polished tannins is spot on.
Named for the Servite convent in the town of Borba, this fresh, crisp and tangy wine is citric, with almond and apple overtones. It's young, fruity and made for immediate consumption.
Named for the soil layers important to wine's terroir, this Pinot is sourced from a variety of sites and multiple clones, providing a complexity of wild strawberry, high acidity and an herbaceous, oaky backdrop. A teasing kiss of toffee and chocolate on the finish is deliciously intriguing.
Named for the special format of small oak barrel it's aged in, this has soaked up the oak impressively. Hints of vanilla and graham crackers accent mixed berry fruit, while the finish is long and mouthwatering. There's ample concentration, yet the wine never seems heavy. Drinkable now, but why rush things? Drink 2020–2030.
Named for the vineyard's address on Live Oak Road, this tasty blend holds 39% Syrah, 28% Grenache, 19% Counoise and 14% Mourvèdre. It delivers aromas of scarlet red rose petals, crushed clove and cherry pie. The fruit flavors are so deep they border on blueberry, set against a tannic backbone, yet proving quite light and drinkable.
Named for the winery's co-proprietor and founder, Lynn's is powerfully graceful, much like the man himself, offering seamless texture and length. Full bodied and complex, it's structured and ripely satisfying in its mix of black tea, grenadine and feral evocations of a walk in the woods.
Named for the year the vineyard was planted, this is a full-bore Barossa fruit bomb—in a positive way. Waves of lush berry fruit are framed by hints of vanilla and mint in this full-bodied, creamy-textured wine that somehow manages to retain a sense of elegance and proportion.
Named for Twisted Oak's infamous rubber chicken, Ruben, this Marsanne-Grenache Blanc-Roussanne blend is as fun as its namesake, with luscious lemon and a trace of tar in the background culminating in a dry freshness and just a tinge of almonds.
Named for winemaker Ross Cobb's late mother, who more than 20 years ago planted the Coastlands Vineyards' dry-farmed vines—some of the oldest in the region—this exquisitely distinctive wine celebrates all that is extreme and remarkable about the marriage of site, style and variety. Offering bay laurel in abundance, it has plenty of body to remain vibrant and complex, marked entirely in forest floor and heady allspice, with a nuance of cherry and white pepper on the finish.
Named for winemaker Virginie Bourgue, this entirely stainless-fermented Sauvignon Blanc has a grassy, spicy edge reminiscent of Loire Valley whites. It's also tongue-twistingly tart, a reflection of the vintage, like a lemon explosion in the mouth. In other words, this is a perfect seafood wine.
Named in homage to a Marquesa de Alorna who was a poet in the 18th century, this wood-aged rich wine is serious and complex. It has ripe yellow fruits that balance with the spice from the wood aging, giving a ripe creamy wine that will still age. Drink from 2017.
Named in honor of North Carolina's first commercial winery and a woman born in the 1500s in the Lost Colony of Roanoke, this white is floral in kumquat and toffee, a mix of rich and robust that's tropical in personality. Tangy acidity closes out the finish, revealing the toasty oak it inhabited for a year.
Named in honor of the Romans who first planted vines in Sancerre, this wine has its feet firmly in the chalk soil that gives it richness as well as minerality. Ripe with touches of yellow fruits as well as lime and other citrus flavors, it is structured, dense and likely to age well. Drink from 2018.
Named in remembrance of the lost love of Portuguese king João V, this concentrated and rich wine is impressive. Its firm tannins are surrounded by the richest black fruits. They, in turn, are balanced with acidity and with a dry core that will allow the wine to age further. Drink from 2019.
Named in tribute to the many wine rivers of Portugal (Foz means estuary), this generous, fruity and soft wine is quite ready to drink. It is smooth with black fruits and light tannins well balanced and cut by acidity.
Named on whim after a peacock's feathers and hence a fan, this attractive wine is full of bright fruit and the proper stony mineral structure typical of the Dão. The wood aging has given the wine extra richness without losing the fruit. Drink this finely wrought wine from 2019.
Named The Teacher to honor the late Stan Clarke—a viticulturalist, winemaker and mentor to many in the Washington wine business—this is pure Cabernet. Astringent and tannic when first opened, it expands with air to reveal good varietal flavors of cassis and black cherry, with light herb and a streak of licorice. Slightly volatile and leathery, with good concentration.
Named to reflect the unoaked style, with no malolactic fermentation, this hits the mark with good concentration and bright, snappy green apple, kiwi and cucumber flavors. There's a pleasing push through the palate from the juicy acidity, and the finish remains focused and on point.
Nanerone opens with an inky, black color and jammy aromas of strawberry jam, dried prune, raisin, blackberry pie and some light shadings of sweet Christmas spice. It drinks like maple syrup—it's sweet, thick and heavy in the mouth.
Nano-produced, this wine offers aromas of herbs, crushed violets and coffee. Cherry flavors coat the palate with a full feel while displaying expertly integrated tannins. The finish lingers.
Napa's Duckhorn house heads south for this ripe-style bottling that shows browned butter, vanilla, squeezed tangerine and dried pineapple on the nose. The palate is ripe and powerful, with honeysuckle, poached apple and lime-syrup flavors.
Napa-based Elyse is better known for their Cabernet Sauvignon, but they have reached into Nevada County, in the Sierra Foothills, for this lovely Rhône-style blend. It's soft in acidity and the tannins are melted, as you might expect from a warm-to-hot region. But the flavors are plush in jammy cherries, black raspberries, chocolate and crushed black pepper.
Napa Cabernet specialist Krutz has been looking for a place to buy grapes for Chardonnay. Now they have a Russian River bottling, and it's quite a good one. This shows the region's brisk acidity and minerality, as well as a purity of orange, pineapple, apricot and green apple fruit, elaborated with sweet new oak. Drink now, with upscale fare.
Napa Cabernets of this explosive power have the challenge of maintaining balance under the assault of all that fruit. This wine, fortunately, succeeds. It does offer an explosion of blackberries, currants, cassis and mocha, but is grounded by a savory olive notes and minerality. Meanwhile, the tannin-acid balance is near perfect. It will be hard to keep your hands off it until 2020, but try.
Napa red wine hardly gets more delicious than this. It's so soft and velvety, so rich in chocolate, blackberry and smoky oak flavors, that you can't resist sip after sip. It really defines the modern Napa style. The blend is Tempranillo, Merlot, Cabernet Sauvignon and Malbec, and the grapes were grown on the winery's estate vineyard in the heart of Atlas Peak.
Napoleon's secret was that he liked Syrah in his Bordeaux blends, so this mix of 46% Cabernet Sauvignon, 23% Syrah, 13% Cabernet Franc, 12% Merlot, 4% Malbec and 2% Petit Verdot shows why, offering fresh and vibrant aromas of blueberry and licorice candy. Bright blackberry preserves pop on the palate as does fudge in this easy-drinking wine.
Nardo is a big wine that boasts a New World style and an emphasis on oak aging. Penetrating aromas of black cherry, forest berry, chocolate and spice make a strong statement. There's a nice quality to the tannins and the wine's drying finish.
Narrow and fiery on the nose, this has plum and raspberry aromas. On the palate, it feels snappy and crisp, with a mild lactic note alongside flavors of light herb, raspberry, plum and buttery oak.
Narrow aromas of red currant, raspberry and red plum carry a minty green accent. In the mouth, this blend of Tempranillo, Merlot and Cabernet Sauvignon is tight, with scratchy tannins and no shortage of acidity. Flavors of red berry and plum offer dry spice and herbal shadings.
Narrow berry aromas are angular and punchy. This feels high in acidity, with hard tannins. That sharp acidity makes for tart unyielding black plum flavors.
Narrow berry aromas are straightforward but not complex. This is a smooth operator with round tannins, plenty of body and a mix of black fruits, licorice, herbs and spices on the flavor profile. Flavors turn more herbal on the finish, where oregano and thyme accent tastes of cassis and berry.
Narrow, feline aromas and gritty citrus scents define the nose on this lean wine. Orange, lime and lettuce flavors finish mild, with angularity and a lasting twang.
Narrow, forward black cherry aromas are dark and positive. It's a bit choppy and showing acidity on the palate, with plum, red berry and additional edgy zest. Flows fast and direct due to its bright fruit and lively acids. A good everyday red wine that's tasty and charged up.
Narrow, pointed aromas of licorice and snappy, herbal fruits filter into a hard, tannic palate. Flavors of red berries and currants are pushed by blazing acidity, while the finish is firm as rocks and tastes a bit green and minty. For a 2005, this is showing its cards; drink now.
Nascetta is the Italian white wine of the moment and it makes its roots in the Piedmont region of northern Italy. This expression is aged (30%) in oak and shows grand structure and endurance backed by melon, peach and crushed mineral.
Nashwauk is Kaesler's McLaren Vale project, first released from the 2006 vintage. The 2010 is full bodied, creamy-textured and plush, filled with dark fruit and hints of vanilla, asphalt, maple syrup and mocha. The supple tannins enhance rather than impede the finish, contributing scary length. Drink now–2030.
Nasty in ammonia and bell pepper aromas and flavors. Hardly any fruit at all, maybe a touch of acidic grapefruits and lemons. Yet it's dry and drinkable.
Native Corvina and Croatina grapes are air-dried (the so-called passimento process) to create a distinctly concentrated and powerful red wine from the Verona area of northern Italy. The wine shows smooth, soft tannins and round fruit flavors.
Native Italian grape Garganega and Sauvignon Blanc are blended to produce a layered white wine with fresh tones of stone fruit, kiwi, melon and lemon zest. This interesting combination offers good, fresh acidity and vibrant fruit flavors.
Native yeast was used in this block selection, a big-boned, almost chunky wine with flavors of dried plums and sesame candy. It has a pleasantly oily mouthfeel, and a finishing lick of hazelnuts.
Natural and oak-based spice aromas accent tarry black cherry, blackberry and gritty, toasty scents. Full and chewy on the palate, this tastes oaky, with fully toasted blackberry flavors. A spicy, resiny, oak-heavy finish is right for this wine. Drink through 2019.
Natural winemaker Arianna Occhipinti offers this dark and velvety expression of Nero d'Avola with smokey, earthy notes at the back of mature fruit and small berry. There's an undeniable elegance and compactness to the mouthfeel.
Naturalis Historia is a benchmark wine for Campania—and all of southern Italy—with spectacularly clean mineral tones on the heels of berry fruit, plums, leather and spice. The wine's approach is vertical and immediate but it also evolves slowly in the glass thanks to an ever-changing bouquet.
Naturalis Historia is a bold and beautiful Taurasi that offers a stunning perfume of violet, incense, berry and leather. The palate has mesmerizing depth, delivering dense black cherry, black pepper, licorice and exotic spice along with notes of well integrated oak. This will continue to develop for years.
Naturally low yields in a parcel within the Holder vineyard give concentration and great depth of flavor. The wine is still dominated by acidity, tense texture and a strongly steely character. Dry, nervy, needing to age, the wine has potential. Drink from 2017.
Nature in the name of this wine signifies it was made with organically grown grapes. It is stylish, fresh in red berry fruits and attractive acidity. There is a tangy character that gives the wine a taut, nervy structure. With further aging, the wine will fill out more. Drink from 2018.
Navarro continues at the head of the Gewurz pack, while keeping their prices modest. There's no mistaking the varietal character of this wine, with its brilliant array of dusty Asian spices, pineapple brûlée, peach, wildflower and litchi, folded into a creamy texture that's bone dry and crisply acidic.
Near equal parts Cabernet Sauvignon and Merlot with the rest Malbec and Petit Verdot, this wine saw 28 months in French oak. It offers aromas of herbs, baking spices, vanilla and fresh and dried cherries. The rich red and black fruit flavors are starting to show some age but the wine still has plenty of life in front of it.
Near equal parts Cabernet Sauvignon, Merlot and Malbec with a healthy dash of Petit Verdot providing the frame, it displays notes of toast, coffee, chocolate, plum and woodspice with abundant blue fruit and coffee flavors.
Near equal parts Merlot and Cabernet Franc with the balance Cabernet Sauvignon (14%), this wine is aromatically reserved, with notes of tire rubber, parsley, coffee and exotic spices. It's supple in feel, filled with coffee and cherry flavors. There's plenty interesting going on but the aromas and flavors seem disconnected.
Near perfect in the way it tastes almost sweet, then pulls back into dryness. The flavors of pineapples, green apples, pears, peaches and honeysuckle are made even more delicious by the judicious application of new oak and sur lie aging.
Near the town of Graton, this site provides cool-climate structure and personality to this wine. Olive, fig and minerality of the wet-stone variety are lifted by aromas of beautiful white flowers. Fully balanced, with a voluptuous edge, it's powerful and pretty.
Nearing brown in color, this blend of 60% Viognier and 40% Chardonnay is reminiscent of a Old Fashioned cocktail, with orange rind and bourbon notes as well as walnut oil and quinine aromas. A strong hazelnut-oil character shows on the rougher palate, which is thick and oily with dried apricot and more orange peel.
Nearing four years of age, this Pinot is delicious to drink now. It's mellow and silky, with just enough acidity to give the raspberry and red currant flavors zest. This is Waterstone's most complete Pinot Noir in many years.
Nearing greenish-yellow in the glass, this wine offers lemon curd, a touch of oak and a flash of white peach on the nose. Golden apple and iodine flavors show on the palate, which proves more bitter and sour than ripe.
Nearing maturity, this is a full-bodied, rich Chardonnay despite weighing in at only 12.5% abv. Scents of custard-meringue pie become more pungent and savory with air, adding hints of roasted mushrooms, smoke and maybe even some bacon fat. The flavors are savory yet the fruit remains, culminating in a long, ripe-citrus finish.
Nearing the 20-year anniversary of their winery, career vintners John Clark and Kelley Brophy Clark make solid wines such as this one, which shows marjoram, cardamom and crushed rose-petal aromas against a pomegranate juice frame. It's lush and lively once sipped, with dried strawberries and raspberries lifted with lavender and pencil lead, all flavors that keep going and going.
Nearing the age of four years, this Cabernet remains hefty in tannins, but it's not undrinkable, because those tannins are soft and lush. In fact, they're an integral part of the network that makes the wine so interesting, which also includes the classic Cabernet flavors of blackberries and cassis. Drink this elegant wine over the next six years.
Nearly 100% Merlot with just a pinch of Cabernet Sauvignon blended in, it brings an assortment of red fruit notes along with plum, milk chocolate and coffee. The barrel flavors play a big part in the show with the tannins giving a lightly chalky feel.
Nearly 25% of Petit Verdot is in play in this wine, along with a handful of Malbec. Altogether, it's an herbal, cedar-driven and grippy wine, dry on the palate with a hazelnut finish.
Nearly 75% Syrah with the rest Cabernet Sauvignon, this features aromas that pop, with black plum, blackberry seed, pencil lead and milk chocolate. It's sensuous and palate-coating in feel, with layered fruit flavors that show purity and richness.
Nearly a Best Buy, this Riesling offers early drinkability relative to many of its Clare cousins. Mixed citrus and crushed-stone aromas mark the nose, while the medium-bodied palate finishes long, with what seems to be a touch of sweetness. Drink now–2010.
Nearly a year in bottle after disgorgement has given this a toasty character. The acidity and the citrus fruits are still there, but they have been seamlessly integrated into the mature flavors. It's a light style, delicate and elegant.
Nearly all varietal with just a splash of Syrah (3%) added, it has notes of sweet spices, cocoa, and cherry backed by dry, chalky tannins. A pleasant easy drinker.
Nearly always B-C's top wine or close to it, this quintessential hilltop vineyard combines power and finesse with sheer deliciousness of flavor. Silky and dry, the wine shows an earthy spiciness that undergirds ripe tastes of red cherries, pomegranates and cola. Best now and through 2012.
Nearly always one of New Zealand's top Sauvignons, this wine makes a big, bold statement. Aromas are herbal and leafy, with undertones of tomato and nettles, but buffered by gooseberries and minerality. It's rich and weighty on the palate, with a creamy texture that brings ripe stone fruit flavors to the fore. Long and mouthcoating on the finish.
Nearly colorless as well as crisp and racy, this SB from northerly Limarí starts with snappy lime, white grapefruit and orange aromas. Reflecting its cooler origin, it is sharp as far as acidity goes, with a short, flashy finish. A little scouring but still good. Imported by Ecovalley Quality Wine Group and National Refrescos Import Company, LLC.
Nearly dry in style, this wine starts off with primary fruit aromas of ripe apples, slightly underripe peaches and a touch of grapefruit, then delivers stonier, more minerally flavors on the palate. Imported by Chapin Cellars, LLC.
Nearly dry, this is a full-bodied, slightly creamy-textured Pinot Gris. It's a bit shy on the nose, offering only modest melon and citrus notes, then closes with hints of nuts and spice. Drink now.
Nearly equal parts Cabernet Sauvignon and Petit Verdot, with smaller additions of Malbec, Merlot and Cabernet Franc, this red doesn't skimp on richness nor oak, showing layers of chocolate liqueur and coconut flake. Soft, mellow tannin that retains some dustiness rides alongside juicy boysenberry.
Nearly equal parts Malbec and Cabernet Sauvignon, this blend also features good handfuls of Petit Verdot, Merlot and Cabernet Franc that offer soft, velvety flavors of blackberry and blueberry. Lightly oaked, the tannins are grippy while the wine generates an herbal undertone on the nose.
Nearly equal parts Merlot and Cabernet Franc, this dusty red also makes use of 26% Syrah, 3% Cabernet Sauvignon and 3% unidentified as other. A straightforward wine, it's juicy in blackberry and chalky chocolate.
Nearly garnet in color, this offers a very strong strawberry sauce aromas, with appealing hints of shortcake. Fruit flavors suggest pressed raspberry, but there is a shiso leaf bitterness as well.
Nearly opaque in color, the wine offers slight blackberry on the nose with a touch of pie crust. Despite some berry persistence, the flavors lean toward the savory side of Cab, with violet, tobacco and wild game.
Nearly purple in color, it is equally intense in flavor, almost like sipping a straight red wine, save for the low alcohol. This bottling, made by Turkish-born, former oil rig construction worker Ertugrul “Art” Sevtap, begins with candied pecans and other nutty aromas, then brings red apple, light herbals, and hazelnut to the palate. Pair with everything from cedar plank salmon to turkey burgers.
Nearly seven years after harvest, it remains lively and vital. Pointed aromas of lemony oak, pencil lead and cassis are classy and a touch earthy. This is balanced in feel, but with penty of gas in the tank. Roasted, warm flavors of berry, plum, spice, herbs and pepper finish firm, with cocoa and nutmeg notes that introduce secondary tobacco and earth accents. Drink through 2019.
Nearly undrinkable for its arch-acidity that's almost still fermenting. The flavors are thin, with barely ripe blackberries and oak-like smokiness.
Neatly divided between the three major grapes of Champagne, this full, ripe wine is packed with rich apple and pear fruits. It is crisp while showing a high dosage giving a softer, smoother aftertaste. Drink this bottling now.
Nebbiolo from the Serralunga area of the Langhe tends to veer towards bolder concentration, dark color and thicker aromatic intensity. This expression illustrates this trend very nicely and adds its own distinct layers of licorice and tar to the overall picture.
Nebbiolo from two vineyard sites (Le Coste and Mosconi) is blended to create a tasty wine with notes of cherry, blackberry and leather. It's silky smooth on the finish despite its young age.
Nebbiolo grapes, with their naturally elegant aromas of black currant and licorice, speak loudly. So does winery magic: Tones of spice, leather, cola and tobacco are derived from 24 months of careful oak aging. The tannins are fine and tight and this wine will age ten years or more.
Nebbiolo has proved to be an enormously difficult grape to grow outside of a few small areas in Northern Italy, but Three Fox Vineyards has done an admirable job. There's pleasant strawberry fruit here with an earthy underpinning of fresh tar. In the mouth, Nebbiolo's trademark grippy tannins proved a backdrop for intense, cherry fruit. Give the tannins a few years to mellow out, then serve with London broil.
Nebbiolo, the grape, and Nubiola, the designate name, stem from the same Italian word: nebbia, or “fog” that regularly blankets the Langhe. This bright Barbaresco is defined by a distinctive aroma of tar or freshly applied street asphalt that is typical of the variety. Additional aromas include back fruit, prune and plum. The mouthfeel is streamlined, tight and elegant.
Nectarine and brine are the lead aromas, but there's also a sense of toasty oak that is lees-based. A creamy, resiny mouthfeel and flavors of briny citrus fruits and melon finish firm and snappy.
Nectarine and citrus aromas are solid, while the palate is more racy, sharp and linear than some, with narrow, semisour flavors of lemon and orange. Decent feel, maybe a little high in acid, and showing a pithy bitterness on the crisp finish.
Nectarine and fig notes mark the nose, while the palate is mellow and well-ripened, then delivers a refreshing citrusy kick on the long, grapefruit finish. Drink this medium-bodied wine over the next 6–9 months.
Nectarine and melon aromas are ripe and round on the nose. The palate feels big but properly balanced with acidity. Flavors of grapefruit and bell pepper are prominent over the pyrazine-heavy finish.
Nectarine and orange aromas create a clean bouquet. It's round and mouth filling in terms of weight, with pithy flavors of peach, honey and apple. The flavors remain concise on the mildly creamy finish.
Nectarine and tangerine aromas come with a floral note and a whiff of sea foam. This is light in acidity, so the palate is round and chunky. Flavors of citrus and melon finish pithy and slightly bitter.
Nectarine and white-flower aromas are young and pulsing. This Viura feels fresh and elegant, with grip and weight. Oak-driven flavors are controlled and sit atop a white-fruit base, while this finishes clean and easy, with finesse.
Nectarine and white peach aromas are pithy, pointed and briny like sea water. This feels citrusy and pulpy, while zesty citric flavors of grapefruit, scallion and green herbs finish with residual pithy briny notes.
Nectarine flesh and a hint of guava combine for a rather tropical-leaning nose on this wine from the famed Hollywood director's collection. A straightforward and very ripe Gala apple character characterizes the palate, boosted by honeysuckle and tangerine, laid across a decently grippy texture.
Nectarine, apricot and botrytis aromas are sound but familiar. Round, full but not quite sticky, this tastes like toffee, honey and pear, with baking spice flavors, nutmeg in particular, on the finish.
Nectarine, apricot, jasmine blossoms and lots of fresh squeezed Meyer lemon juice makes a delicious nose on this refreshing treat of a wine. It conveys lively, citrusy acidity and apple-rind tartness, offering flavors that last throughout the sip and deep into the finish.
Nectarine, peach pit and a dusty, oily scent define the nose on this mid-level, quaffable white. The body is on the plump side, with ample acidity. Flavors of stone fruits and papaya finish briny.
Need a recommendation for a good house wine? This medium-bodied red has moderate fruit flavors, good structure from acidity and tannins, and a nice feeling of completeness. It is a catch-all blend of Zinfandel, Pinot Noir and four other grape varieties.
Needs time in the cellar, as it's really tough in tannins now. Feels hard and sandpapery and raspingly dry. Deep down inside is a molten core of ripe blackberries and black currants, with lots of new, smoky oak. Seems to be your classically ageable Napa red. Give it until at least 2013, and it could surprise and delight for many years beyond.
Needs time to soften up its somewhat aggressive tannins, but it has structure in spades. The aromas are pure varietal—violets and red fruits—and the fruit flavors are young and tart, suggesting watermelon, strawberry and wild raspberry. The tannins are ripe but still a bit sharp, and there is a classic finish of roasted coffee that seems more from the grape than the barrels. The purest possible expression of Cabernet Franc from an exceptional site.
Negociant Cameron Hughes got his hands on some seriously good Cabernet to come out with this beauty. It's soft enough to drink right away, with luxurious tannins framing ripe, sweet flavors of blackberries, cherries and licorice. Sweet oak gives a rich layer of toast. Drink now.
Negociant Hughes continues to produce compelling wines at everyday prices. This Syrah, from one of Napa Valley's best mountain regions, is dry and thick in refined tannins. But it's so rich in black currants, black cherries, chocolate, pepper and sweet, smoky oak that it's delicious now.
Negociant Nicolas Potel has made a specialty of sourcing old vines. In this wine, they are between 44 and 54-years-old. The wine is rich and concentrated—dark with tannins and generous with black fruits. It is firm and obviously needs to age. Drink this sold wine from 2020.
Negraró is a nutty tasting Ripasso with a thick bouquet that recalls dried black currant, bitter chocolate and roasted peanut. There's harmony and density here and a flirtatious touch of sweetness on the close.
Negroamaro Maru is characterized by simple, sweet-tasting fruit aromas of blackberry jelly and raspberry. Those pretty fruit flavors are backed by soft tannins and a chewy texture.
Nei Cannubi from Poderi Einaudi is textbook Barolo; the kind of wine you can bank on for an elegant and enlightening drinking experience. You see that, here, all the elements are perfectly in place and stacked for maximum pleasure. Aromas of blue flower, berry and shaved mineral build in intensity and the wine is determined and persistent on the palate.
Neil Collins goes for the classic five Rhône grapes in this bottling, blending 48% Mourvèdre, 21% Syrah, 11% Grenache, 11% Cinsault and 9% Counoise to elicit aromas of dried fennel, fresh lavender, white pepper and boysenberry jam. Tight but juicy blueberry and elderberry fruit show on the palate, bound together by upright tannins and lifted with asphalt, black peppercorns and potpourri spice.
Neither McLaren Vale nor Adelaide Hills are particularly known for their Rieslings, but this is a fine example. Scents of wet stone and flower-shop greens lead into off-dry flavors of lemon zest and green apples. The balance between sugar and acids, lithe body and long finish is finely judged. Drink now–2025.
Neither nose nor palate give much away in the way of aroma, but there is some fresh citrus. The palate is refreshing in a rather neutral but very clean way.
Neither nose nor palate give much away: there are hints of tart stone fruit, of slightly green mirabelles and of fresh lemon. The dry palate displays the fruit and lets lemon speak longest on its zesty dry finish.
Neither oak aging nor malolactic fermentation was used here, hence the name. But far from madness, this wine is sleek, sensual, skillful and seductive. Crisp acidity, lemony minerality, an overriding freshness and excellent depth of flavor all combine to create a wine that seems to be more than the sum of its parts. Shellfish, light seafood, poultry and even pork dishes would be fine matches.
Neither overpowering nor impressive. In fact, this is a flat, underdeveloped Torrontés with aromas of air freshener and flavors of banana, papaya and sugared doughnuts. It's not awful but it's the kind of wine that does nothing but fall apart once the cork is pulled.
Nelson is an underappreciated source for New Zealand wines, but this Pinot Noir shows ample cherry and beetroot notes, with hints of smoke and earth. Medium in weight on the midpalate, the finish is crisp and lithe. Drink now–2018.
Nelson is well known for its aromatic whites, so it's no surprise that this Maori-owned brand has bottled an attractive Grüner Veltliner from the region. Delicate leafy aromas accent stone fruit, while the medium-bodied wine is zesty, long and elegant, with no hint of bitterness. Drink now.
Nelson Neves has made a rich wine, recognizably Portuguese in its tannic structure while also having a jammy, juicy red-fruit character that comes from the Merlot. This ripe wine is ready to drink.
Nemus pairs the light fruit and crisp acidity of Sangiovese against the hearty firmness of Cabernet Sauvignon to produce an informal, food-friendly wine that would match pasta dishes and pizza with fresh mozzarella.
Neon purple in color, young and jumpy, but hey, that's what simple Garnacha from this part of Spain is all about. Expect fruity, jammy aromas and a blazing, full-fruited palate of rubber, black fruits and bacon. It's grapey but honest, and for the price it's as expected.
Neprica is an awesome blend of Negroamaro, Primitivo and Cabernet Sauvignon from southern Italy that offers an unbeatable price versus quality ratio. This rising star of Puglia would pair with meats, pasta or aged cheese and offers clean aromas of ripe fruit, spice and leather.
Nerello Mascalese and Nerello Cappuccio are the basis of most Etna red wines. This shows purity and clarity, with aromas of forest fruit, cola, wild strawberry, blue flower, tar and dried ginger. The wine is very delicate and feminine, with tight structure, dusty tannins and a bright touch of fruity sweetness that gives it power.
Nerello Mascalese, a grape native to the volcanic slopes of Mount Etna, delivers fresh berry notes that recall raspberry, blueberry and mulberry backed by toasted almond. There are pretty mineral nuances woven within its texture and the wine ends with polished tannins and menthol freshness. It is aged 12 months in oak, but you hardly taste the wood.
Nero d'Avola and Frappato are blended to create a light and fragrant wine with pretty layers of berry fruit and almond paste. It's an easy and fresh wine that works well for everyday consumption.
Nero d'Avola and Merlot are blended to produce a ripe, chewy wine with mature fruit flavors. The nose is a bit muddled and dense but the wine offers good succulence and depth.
Nero d'Avola and Merlot are blended to produce a tight, crisp, cherry-driven red wine with almond and toasted pistachio overtones. Pair this wine with veal, chicken or pork.
Nero d'Avola is enhanced by 10% Perricone (a second native red grape of Sicily) to produce a simple, easy-drinking pizza wine that is redolent of clove, dark berry, asphalt and dill weed.
Nero d'Avola sometimes delivers a toasted note of pistachio or almond, and that nutty note is definitely found in this wine. Soft and smooth in texture, the palate offers notes of black fruit and plum.
Nero d'Avola, Cabernet and Merlot are blended to produce a bold, oak-driven wine with smoky tones of campfire and coal. There are blackberries, prunes and plums in there as well and the wine has a chewy, succulent feel.
Nero di Serramarrocco is a thick, meaty Sicilian red with aromas of bacon fat, spice and mature blackberry. The mouthfeel is compact and clean and not too thick or syrupy.
Nero di Troia, a native grape of Southern Italy, shows its potential thanks to its aromas of berry fruit, Spanish cedar and drying minerals. The wine tastes simple and easy but manages to be elegant and penetrating nonetheless.
Nero Latino lacks harmony overall because of its rapid succession of unrelated aromas: Red apple is followed by mushroom, beets, strawberry, chocolate and smoke. It also has an extremely strong component of coffee rinds that appears on both the nose and in the mouth. It's not a wine for everyone.
Nervous lemon-lime acidity forms a strident spine to this dry, delicately framed Riesling. Tart white peach and pineapple flavors are concentrated yet crisp, leading a long mineral finish.
Nervous, racing acidity casts an electric sheen onto pristine yellow cherry and grapefruit flavors. Semidry in style, this light-footed wine is intensely juicy, but elegantly framed by a vein of chalk and saline minerality. It's complex and vibrantly delicious.
Nervy acidity lends a particularly food-friendly vibe to this light-bodied rosé. It's airy and delicate, rather than deeply concentrated, barely perfumed by whispers of raspberry and rose petal. The finish is brisk, cooling and fresh.
Nervy acids and extra-fine powdery tannins frame flavors of wild berries, crimini mushrooms and wilted flowers.
Nervy and brisk with acidity, this is a refreshingly crisp, unoaked Chardonnay, with underripe tropical fruit and lemon notes on the nose and palate. Elegant minerality adds a tonic touch.
Nervy and racy, this has crisp acidity and a lively orange-zest texture. It's fruity, with upfront apple and grapefruit flavors, showing just a touch of a minerally character in the background.
Nervy and tangy, this is laced with flavors of ripe apricot, lemon and lime zest as well as notes of basil and green apple skin. With its exotic, juicy character and tense acidity, this is a wine for food.
Nervy and textured, this is a wine under tension. It is crisp with acidity, with lots of bright green-fruit and citrus flavors. This is complex and age worthy, bringing out the intense texture from the vineyard.
Nervy and tight smelling, this has rubber, black plum and berry. The palate feels a touch grabby, with roasted, slightly bitter flavors of dark chocolate, espresso and blackberry. The finish has plenty of oak flavor, with a leafy, herbal hint.
Nervy bundles of flavor present themselves on the nose and unfold fully on the palate: a streak of pure lemon, the zest of pink grapefruit, the tanginess of Seville orange rind. They close in with a laser-sharp focus on a slender but concentrated palate that finishes with exquisite purity. This is raciness defined.
Nervy cranberry and grainy-oak aromas struggle to achieve cohesion on the nose. Flavors of buttery oak, green herbs and berry fruits finish with herbaceous notes and a flabby feel.
Nervy lemon-lime acidity amplifies the fresh apple and pear flavors in this spry dry white. Its invigorating freshness and easy-drinking style lends wide appeal for a value price. Drink now through 2020.
Nervy on the bouquet, with forceful, fiery red berry scents. The mouthfeel is fresh and clacky, while flavors of red plum and dry blackberry are solid and clean. Offers a dusting of light oak and spice on the finish.
Nervy raspberry and cherry aromas come with a pinch of green herb. It feels astringent yet structured and crisp, with edgy red-berry and herb flavors. Lively, fiery and mildly acidic on the finish.
Nervy, herbal aromas and vivid grapefruit alongside lemon flavors make this wine stand out from the pack. It is light to medium in body and has a crisp, tangy texture and refreshing finish.
Nettle and celery aromas come in front of a citrusy, tight palate housing lemony acidity. This tastes mostly of lime, green apple and green herbs, while the finish introduces a lettuce-like flavor to go with racy lasting acidity.
Nettle and gritty citrus aromas suggest matchstick. In the mouth, this SB pumps citrus notes and minerality, while flavors of tangerine, lime and lemon are zesty and shearing. An acid-driven finish confirms the wine's one-note, chiseled quality.
Nettle and yarrow, dried hay flowers and spice on the nose promise a lively, savory palate which indeed follows. All the spice is wrapped up with generous yellow and juicy pear fruit and goes down a treat. This is mellow and fruity, spicy, rounded and fresh: quite simply a joy to drink.
Nettle, green herb and sweaty, varietal Verdejo aromas control the bouquet on this barrel-aged white. The palate is oily in feel, with pithy flavors of apricot, apple and grapefruit. The finish mixes baked white-fruit flavors with lasting bitterness and oak.
Nettle, tomato leaf and ripe, juicy pear make for an intriguing aroma that is still recognizable as varietal Sauvignon Blanc but brings an individual note of ripeness. Not quite tropical it nonetheless bursts with juicy pear. If you love Sauvignon Blanc this is an intriguing facet of this variety to try. Juicy refreshment is guaranteed.
Neutral-oak barrels figured into the making of this full-bodied, richly styled wine, tart and floral in aromas while thick in leathery texture. Lemon, lime and grapefruit frame a larger notion of fresh-cut grass and hay.
Neutral and clean, with hints of melon, apple and cucumber. For a 2007, this is still holding its own. It offers just enough richness and body to tease, but mostly it's a textbook Chilean SB with apple, grapefruit and gooseberry flavors along with a pithy finish. Gracious and tasty, but drink now.
Neutral and luminous with candy-like notes of butterscotch and caramel, this fresh Pinot Grigio follows through with stone fruit and ripe grapefruit. Lemon meringue pie and peach cream appear on the chewy finish.
Neutral and unassuming on first impact, this luminous rosé eventually delivers notes of mineral, ash, stone fruit and small berry. The wine offers more in the mouth, however, where it exhibits fresh flavors of raspberry and blueberry.
Neutral aromas and a light pink color suggest this will be an easy ride. Its shy palate is light on acidity, with generic, mild flavors and a mildly briny finish.
Neutral aromas and a mouthfeel with modest lemony acidity set up pithy citrus flavors and notes of green melon and lychee. The finish on this tropical-tasting wine is creamy and a bit heavy, with lime and green banana flavors. Drink right away.
Neutral aromas are clean but devoid of specific fruit scents. This is regular in feel, with a bit of chunky weight. Baked, earthy flavors of black fruits and cocoa lose steam on a finish that turns soft and a little sticky.
Neutral aromas include hints of sea foam and salty brine. This Brazilian brut feels standard and regular. Peachy flavors are mild and a touch grassy, while this feels waxy on the finish.
Neutral aromas of apple and peach kick it off, then round citrus and a mild hint of pickled vegetable and apple carry the palate. This is a fleshy, basic Chardonnay with youthful bounce and a touch of additional pickle on the finish. Drink soon.
Neutral aromas of citrus and almond skin precede a jumpy, fresh and spritzy palate of green apple and citrus flavors. Tight, crisp, food-friendly white wine with cut and zest. Comfortably fits the Rueda/Verdejo model.
Neutral aromas offer touches of peach and melon. This feels heavy on the palate, with pithy, slightly bitter flavors of mixed citrus fruits and grass. A bitter note blends with white grapefruit on the finish.
Neutral aromas suggest peach, apple and minerality. Solid, compact and healthy on the palate, with peach and white pepper flavors. Good on the finish but starting to show some maturity; at peak level now so drink immediately or wait for the 2011.
Neutral aromas suggest pear and mealy apple across the palate but lacking in definition. Flavors of stone fruits and apple are short on freshness; this is plump and low on acidity come finishing time.
Neutral aromas, sour apple and citrus flavors, a spritzy mouthfeel and soda-like on the finish. Unsophisticated to a fault.
Neutral for the most part, but this light-framed white slips in pear, orange and spice notes while maintaining a nice, juicy profile. Nothing more than a refreshing, lime-infused dandy. But what's wrong with that?
Neutral for the most part, with a slight citric pungency. Tastes like apple, spice and dried papaya, and the feel is round as opposed to zesty or angular. Lasting on the back end, with a final note of grapefruit.
Neutral for the most part, with fresh acidity, light bubbles and basic apple and peach flavors. A little sweet and confected but perfectly good. Solid for simple sipping and mimosas.
Neutral French oak played a part in this wine's fermentation, giving it weight and substance without distraction. Exotic on the nose, it's fleshy and high toned in guava and lemon zest, with a memorable length of mineral-like stone that gives it texture and complexity.
Neutral in the extreme, this is an easy pick for a large crowd. It's light on its feet and quite crisp with an over-arching theme of nuts and just a faint hint of citrus. Drink up.
Neutral oak, 100% varietal. These three new releases from Cave B all taste of extremely young fruit, perhaps overcropped? In any event, without much going on. This is acidic, tastes like cranberry juice, with some volatility also.
Neutral on the nose except for a spot of peach and citrus. The palate is soft and chunky, with generic citrus flavors that suggest passion fruit and grapefruit. Turns a little mealy on the finish, so drink ASAP.
Neutral on the nose except for a whiff of apple, this is a wine to drink now. A round, pulpy palate is balanced by citric acidity, while waxy flavors of baked apple and peach finish briny and round, with a hint of green banana.
Neutral on the nose except for some apple and cheesy oak. The palate is angular and tangy, with cidery flavors. Finishes similarly, with lasting acidic bite and zest.
Neutral on the nose except for some generic white fruit aromas and saline. Feels tight, linear and driving, with modest apple and vanilla flavors. Turns more barrel-driven and creamy on the finish. Not stellar at this price.
Neutral on the nose except for some oily rusticity. The palate is full with okay acidity and sweet flavors suggestive of mango, pineapple and melon.
Neutral on the nose to the point of dull and mute. The palate is more wet than complex, and the flavors of apple, candy and toffee are basic at best. For a half-bottle priced at $25, this is underwhelming and far too simple in all facets.
Neutral on the nose with smoked ham and dark leather tones, this wine shows tertiary aromas of wild mushroom, earth and black licorice. It has a ripe, round quality to its fruit, with firm structure. Very tangy, bright and refreshing on the close.
Neutral on the nose, and then crisp but bland tasting. There's apple and green hints of fresh bell pepper and lettuce, while the finish shows lime, citrus pith and mild bitterness. Light and basic; made from 50% each of Airen and Macabeo (Viura).
Neutral on the nose, this Italian sparkler offers a sharp and tonic mouthfeel followed by light flavors of citrus and peach. It is dry and cleansing with small, tonic effervescence.
Neutral on the nose, with a touch of white fruit essence peeking through. The palate is easygoing and slightly lemony, with lemon-lime flavors and tropical overtones. Finishes sweet and bland.
Neutral on the nose, with hints of peach and melon, this Chenin is flabby and struggling to stay afloat. Lightly oxidized, yeasty flavors of apricot and melon finish with barely a pulse.
Neutral on the nose, with modest sweet berry aromas but not much more. Feels heavy and buttery, with baked berry flavors bolstered by loud oak that tastes buttery and creamy. Chunky, ripe, buttery and sweet on the finish.
Neutral on the nose, with peachy sweetness and softness that suggests it's beginning to fade. Feels honest but light, with pithy, neutral melon and red apple flavors. Dry but sort of bland; still upright. Drink right away.
Neutral smelling except for a touch of oiliness and tropical fruit. The palate is soft and melony, with sweet melon and papaya flavors. Round and pulpy on the finish, with a slight pithy bitterness at the very end.
Neutral smelling except for pithy white fruit aromas. Feels sticky but not cloying, with lychee flavors that turn bitter towards the end. Short on the finish, with little activity or lasting flavor.
Neutral smelling except for some pear and mild apple, while the palate is tangy and linear, with citrus, lemon and green apple flavors. Clangy and ringy on the finish, but solid all around. Drink soon or wait for the upcoming vintage.
Neutral smelling except for stalky hay and straw notes and a touch of pear and/or peach. Feels citrusy and alive, with flavors of green herbs, orange and tropical fruits. Flattens out on the finish, where things turn chunky and yeasty.
Neutral smelling, with mild apple and briney aromas. Feels heavy, flat and on the thick side, with average flavors of melon but little to no citrus or smack. Melony, soft and bitter on the finish.
Neutral tones of white stone and melon open this luminous Pinot Grigio and are followed by aromas of lime and kiwi. The wine is tight and acidic in the mouth and offers a fresh, powerful, citric-like close.
Neutral up front except for green apple and mineral aromas. Feels quite good and healthy, with juicy acids pushing fresh bell pepper, lime and white peach flavors. Short but fresh and citrusy on the finish.
Neutral up front except for some pine and minerality. Feels grippy but highly regular, with apple cider and stalky white-fruit flavors. Resiny and mildly bitter on the finish.
Neutral up front except for sweet cherry and plum aromas. Feels full and grabby, with biting tannins pushing dark, baked flavors of earthy black fruits and chocolate. Grabby and resiny on the oaky but short finish. Feels hard but tastes good.
Neutral white-fruit aromas are slightly oxidized. This Chardonnay feels chunky and creamy, with only moderate acidity. Sweet-leaning flavors suggest canned pineapple, while this feels syrupy and tastes like papaya on a soft finish.
Neutral white-fruit aromas of peach, nectarine and melon are welcoming. This quaffer is juicy like orange juice, while flavors of mixed citrus fruits and nectarine finish peachy and lively, with a slight bitterness coming on late.
Neutral white-fruit aromas turn cheesy with airing. This vintage Brut Nature feels rather flat and lifeless, while a mix of buttery, bitter flavors suggest quince and butterscotch. Nutty notes and almondy bitterness control the finish. Drink now.
Neutral, dusty and a bit damp-smelling, with a leanness to the palate feel as well as flavors of semitart melon and peach. Decent but fails to excite. Drink now.
Neutral, fresh and regular on the nose, with mild white fruit aromas. The palate is sound but fleshy, with somewhat bland apple and pear flavors. Clear and solid on the finish, and overall you won't find anything glaringly wrong with this basic Chardonnay.
Neutral, slightly briny aromas are fresh but low on fruit. This has a slightly plump feel but not a lot of length or depth. Short basic white-fruit flavors match the nose, while this Xarello finishes dry in feel and mildly briny in flavor.
Never overwhelming, Zaca Mesa's Roussanne travels the road of balance and elegance, making it particularly food-friendly. The '06 shows crisp acids and restrained flavors of pineapples, apricots, buttercream, cashew nut and minerals. It's a dry, complex wine that calls for creativity on the chef's part.
New-wood dominates this wine, with a very toasty quality, a seemingly sweet vanilla flavor and a touch of pepper from the alcohol. The black fruits are still burried under the wood character, although the fruits' weight suggests they will broaden out with time. Give this powerful effort at least four years.
New-wood flavors abound in this firmly structured, dry wine. With its tannins at the fore, plus its heavy toast and sweet-tasting black-fruit flavors, it has weight and density. This is likely to age well over 3–4 years.
New-wood spice dominates the aroma of this wine, given weight by the rich black plum fruits and concentrated acidity. With its big structure and equally big fruits, this is an impressive wine for long aging. Drink from 2022.
New American oak cradled this wine, which includes 12% Petite Sirah. A strong aroma of root beer or Dr. Pepper wraps itself around smoky tar and toast, with a grippyness on the leathery finish that falls a touch flat.
New French oak and lees aging give this wine richness in the form of creamy, yeasty, toast and vanilla flavors. It offers ripe, forward flavors of oranges and tropical fruits, and the acidity plays a vital role in creating balance and a clean finish. Try this as an alternative to Chardonnay, and enjoy it with fish or poultry in cream sauce.
New French oak brings plenty of buttered toast and vanilla to this sweet, rather simple Chardonnay. It's a wine with universal appeal, with bright pineapple, lemon-meringue pie and honeysuckle flavors.
New French oak dominates this Chard, giving it buttered toast, butterscotch and caramel aromas and flavors. Underneath all that is a sound wine, brisk in acidity, with orange, peach and tropical fruit flavors.
New French oak dominates this Chardonnay, giving buttered toast, vanilla bean and butterscotch flavors the starring role. It's not very interesting, despite some good apricot, tangerine and tropical fruit.
New French oak dominates this wine with buttered toast and caramel flavors. Despite this heavy hand, the underlying wine somehow shines through, with orange, mango, pear and peach flavors, brightened with brisk acidity.
New French oak lends toasty flavors of wood and butterscotch to this Chardonnay. It's rich and opulent with flavors of pineapple, orange and buttered toast.
New French oak sticks out on this Chardonnay, making the co-stars buttered toast and caramel. Underneath the wine is dry and brisk in acidity, with lime and mango fruit flavors.
New French oak, to the tune of 50%, dominates this Chard, giving it buttered toast, vanilla and honey flavors that dominate the underlying pineapples, lemons and limes. The acidity is brisk and vital.
New Jersey home-winemaker-turned-California-Pinot-pro David Rossi delivers a delicious wine from the eastside of the Salinas Valley, with umami-meets-floral aromas of wild strawberry-clove mousse, violet-infused soy sauce and eucalyptus shavings. Ripe flavors of raspberry and blackberry get lifted by nutmeg, allspice and pine, with a tart, bitter cranberry-skin note on the finish.
New leather, black cherry, underbrush, sweet baking spice and a whiff of white pepper are just some of the aromas you'll discover on this stunning red. The structured, delicious palate doles out mature black cherry, raspberry, licorice, Mediterranean herb and a note of exotic spice alongside a backbone of polished, refined tannins. It already seamlessly combines power and finesse but will continue to develop complexity over the next decade. Drink 2018–2028.
New leather, blue flower, espresso, chopped herb and mature plum aromas lead the way. The dense palate offers black cherry, blackberry, sage, clove and star anise set against firm fine-grained tannins that leave an assertive finish.
New leather, blue flower, raspberry and Mediterranean herb aromas emerge on this full-bodied, concentrated wine. The structured palate doles out creamy raspberry, juicy black cherry marinated in spirits, cinnamon and pipe tobacco alongside velvety tannins. A licorice note wraps up the warm, lingering finish. It's delicious and already surprisingly accessible.
New leather, blue flower, wild berry and a whiff of oak-driven spice lead the nose. The savory chewy palate offers mature black cherry, raspberry, star anise, clove and menthol while lithe tannins provide polished support. Drink through 2019.
New leather, dark berry, fragrant blue flower, rose and baking spice aromas take shape in the glass. The smooth, delicious palate doles out juicy raspberry, crushed black cherry, star anise and cinnamon flavors, with polished tannins and bright acidity. Drink 2023–2033.
New leather, exotic spice, mature plum and graphite aromas come together in the glass along with menthol and a pleasantly earthy whiff of game. The smooth concentrated palate evokes dried morello cherry, raspberry compote, cinnamon and star anise framed in fine-grained tannins. Drink through 2022.
New leather, mature black-skinned fruit, tilled soil and a touch of dark spice are some of the aromas you'll find on this fantastic, full-bodied red. The big, velvety palate shows power and finesse, offering mouthfuls of juicy wild cherry, black raspberry, licorice, Mediterranean herb and a note of exotic spice framed in firm, ripe tannins. It's already balanced and delicious, but hold for more complexity. Drink 2020–2035.
New leather, menthol, crushed mint, red berry and dark spice aromas lead the way in this fragrant red. Chiseled and loaded with energy, it delivers juicy Marasca cherry, strawberry, white pepper, orange zest and star anise flavors alongside firm, refined tannins and vibrant acidity.
New leather, menthol, ripe berry and Asian spice aromas emerge in the glass while the firm palate offers dried black cherry, pomegranate, star anise and a hint of game. You'll also notice a green note of powdered sage. Assertive, close-grained tannins squeeze the finish.
New leather, menthol, woodland berry, dark spice and a whiff of pressed rose petal are just some of the scents you'll find on this radiant red. Vibrant and loaded with finesse, the structured palate delivers juicy Maraca cherry, cranberry, white pepper, star anise and a hint of pipe tobacco while youthfully taut noble tannins and firm acidity provide an age-worthy framework. It's already stunning but needs time to develop to its full potential. Drink 2023–2043.
New leather, moist soil, tobacco, coconut and balsamic aromas emerge on this medium-bodied red. The palate is rather lean, evoking prune, dried cherry and a hint of star anise alongside bright acidity and fleeting tannins.
New leather, pressed blue flower, wild berry and a whiff of game are some of the aromas you'll find in this taut, structured red. The palate offers mature black cherry, licorice and vanilla flavors, while assertive, close-grained tannins give the finish grip. Give this time to let those tannins mellow. Drink 2018–2026.
New leather, pressed rose, violet, baking spice and crushed herb are just some of the aromas you'll find in this textbook Barolo. Firm yet loaded with finesse, the palate offers red cherry, strawberry compote, cinnamon and clove notes set against a backdrop of youthfully austere tannins and bright acidity. A licorice note lingers on the finish. Give it time to fully bloom. Drink 2023–2033.
New leather, red berry, tobacco and menthol are some of the aromas you'll find in this powerfully structured but elegant wine. The firm palate delivers juicy Marasca cherry, raspberry compote, licorice and cinnamon flavors framed by noble, fine-grained tannins and bright acidity. Drink 2025–2045.
New leather, red cherry and fresh herb aromas follow through to the firmly structured palate, along with cinnamon and white pepper notes. A young and racy wine, it already boasts finesse thanks to taut, refined tannins.
New leather, ripe black plum, carob, baking spice and balsamic aromas jump out of the glass. The round full-bodied palate delivers mouthfuls of black cherry, blackberry, licorice and coffee set against a backbone of velvety tannins that lend a smooth, polished nuance to the firm structure. Drink through 2022.
New leather, ripe woodland berry, aromatic herb and a balsamic whiff of menthol are some of the aromas you'll find on this full-bodied red. The savory structured palate offers dried Marasca cherry, strawberry compote, cinnamon and pipe tobacco set against a firm backbone of fine-grained tannins. A sage note wraps up the finish. Drink 2019–2031.
New leather, rose, violet, menthol and dark spice aromas set the tone on this luminous red. It's more about finesse than muscle, delivering tight layers of cherry, raspberry, mint and white pepper while tightly-knit refined tannins provide the taut framework. Bright acidity gives it intensity while a mineral note further lifts the finish. Give it time to soften and fully develop. Drink 2023–2043.
New leather, sun-baked earth, blue flower and gamy hints of cured meat are some of the aromas you'll find in this structured red. The bright, taut palate offers sour cherry, crushed raspberry, pipe tobacco and grilled herb flavors, while youthfully firm tannins provide support. It's chock-full of character but may need a few more years to unwind. Drink 2020–2032.
New leather, tilled earth, dark spice, underbrush and a balsamic note mingle together on this compelling red. The full-bodied palate evokes ripe black cherry, licorice, tobacco and crushed herb while youthfully assertive noble tannins provide the framework. Hold for even more complexity. Drink 2023–2036.
New leather, truffle, dark spice and black plum aromas take shape in the glass along with a whisper of violet. The firmly structured elegant palate delivers blackberry, wild cherry, licorice and tobacco against a backbone of youthfully austere fine-grained tannins and bright acidity. It's still tightly wound so give it time to fully open and develop. Drink 2022–2032.
New leather, truffle, sun-baked soil, menthol and grilled herb aromas practically jump out of the glass. The big, chewy palate delivers mature wild cherry, black raspberry, licorice and tobacco notes, set against a backdrop of firm, fine-grained tannins. Drink 2020–2027.
New leather, underbrush, menthol, dark spice and chopped dill aromas lead the way in this structured red. The firm palate offers dried black cherry, raspberry jam and licorice flavors alongside taut, fine-grained tannins and firm acidity. It's youthfully austere and needs a few years to unwind. Drink 2022–2029.
New leather, wild berry, violet, white pepper and dark spice aromas come together in the glass. The elegantly structured savory palate offers a nice depth of flavors including ripe morello cherry, crushed raspberry, star anise and clove. Tightly wound refined tannins provide the firm polished framework. Drink 2018–2028.
New leather, woodland berry, dark spice and menthol aromas unfold in the glass. It's bright and juicy, offering tight layers of raspberry compote, morello cherry, cinnamon and clove alongside firm, chewy tannins. Fresh acidity lends balance while a graphite note energizes the finish. Give this time to unwind and develop even more complexity. Drink 2023–2038.
New management, farming and winemaking practices at this producer, including a focus on smaller production, are remarkably on display in this delicious white. Golden pear and crunchy apple provide an unctuous, delightfully balanced experience that's crisp in underlying acidity and subtle baking spice.
New Mexico and Riesling seem an unlikely combination but it works in this wine. Scents of almond, apricot and freesia lead to a slightly sweet palate that winds down to a short, soft finish. Drink up.
New oak (38%) vies with green apple butter and pineapple crême brulée flavors to dominate this wine, with neither winning out, suggesting that it's balanced. It's a very pretty, creamy, slightly sweet Chardonnay, balanced with brisk acidity.
New oak accounts for 30% of the barrels used, yet it really dominates, with a buttered toast aroma and flavor. The malolactic fermentation brings notes of buttered popcorn, while the underlying notes of pineapples, Meyer lemons and limes are rich and ripe.
New oak accounts for about one-third of this wine, but the wood really stands out. The underlying wine is rather dry, lean and citrusy. It's eleganty structured, not an opulent palate seducer but a companionable wine for food.
New oak accounts for only 30% of the barrel regimen, but it dominates this Chardonnay, with buttered toast, vanilla and caramel flavors. Fortunately there's also strong pineapple, Asian pear and apricot fruit, but the oak is too powerful.
New oak and ripe fruit blend together to yield complex aromas of baked apples and pears, complete with a pat of melted butter and a dash of cinnamon. Finishes clean, not cloying, with a distinct Granny Smith flavor.
New oak and ripe fruit combine to produce a user-friendly Chardonnay that's made in the popular style. It's enormous in pineapple, orange, mango and vanilla flavors that are brightened by crisp Carneros acidity.
New oak and ripe tropical fruit, peach and nectarine flavors mark this Chardonnay that is composed of fruit coming from a mix of vineyards in a warmer part of the Russian River Valley. Its zesty acidity gives it brightness, while barrel notes bring a creamy, yeasty complexity. Drink now.
New oak brings vanilla bean and buttered toast flavors to the raspberries, cherries and blackberries. The acidity is soft and so are the tannins, resulting in an easy Cab for drinking now.
New oak dominates the aromas and flavors, with buttered toast, buttered popcorn and caramel overwhelming the underlying fruit, which suggests pineapples and green apples. Although the wine is dry and acidity is fine, the fruit lacks the richness to support the oak.
New oak dominates this brisk, young Chardonnay. It's elaborate in tropical fruit, Asian pears and green apples, with fine, tart acidity making the mouth water, as well as a buttery creaminess from lees and 100% malolactic fermentation. Drink now.
New oak dominates this Chardonnay, along with brisk acidity. Beneath the buttered toast and butterscotch are intensely concentrated tropical fruit flavors. The wine is a little linear now, possibly because the vines are quite young. Give it 2–3 years in the cellar.
New oak dominates this Chardonnay, giving it strong flavors of buttered toast and butterscotch. The acidity is pronounced, and there are ripe mango and pear flavors, but it remains a simple wine.
New oak dominates this Chardonnay, lending buttered toast, vanilla and caramel aromas and flavors, while the underlying fruit veers toward very ripe, sweet pineapples. Made in the modern style, it will appeal to Chardonnay lovers of flash, but ultimately palls for too much upfront sweetness.
New oak dominates this pleasant Chardonnay, with buttered toast, vanilla and caramelized buttercream notes that are almost sweet, although the wine is technically dry. The underlying flavors are of pineapples, pears and green apples. It's holding up well for a 2007. From La Crema.
New oak dominates this wine, and the tannins, which are derived from both the wood and the grapes, give it an unrelieved astringency. Not showing much pleasure now, but there's a solid core of blackberries and black cherries. It's unclear if the fruit will outlast the tannins.
New oak dominates this wine, giving it aromas of toast and vanilla. After decanting, the air brings out interesting notes of dried herbs and blackberries. Tastes very rich and flamboyant, almost sweet, like a chocolate berry pastry, and should develop over the next few years. Mainly Cabernet Sauvignon, with Sangiovese, Cabernet Franc and Petit Verdot.
New oak dominates this young wine, with vanilla-accented buttered toast and smoky aromas. Underneath the wood are strong, complex flavors of raspberries, cherries, licorice, cola and Asian spices. With fine tannins and acidity, it seems to be a natural for the cellar. Hold until after 2011.
New oak dominates, with vanilla custard and buttered popcorn flavors. Underneath all that are pineapples, pears and peaches. Rather sweet and butterscotchy, but balanced with crisp Central Coast acidity.
New oak figures prominently on the palate of this generous and ripe wine, an impression that's nicely offset by ample structure and juicy acidity. It's balanced and approachable, so enjoy now.
New oak gives a vanilla cream and buttered toast accent to this pretty wine, but the basic fruit flavors also are nice, offering varietal waves of pineapples, pears and green apples. It's a super-drinkable Chardonnay whose richness suggests elaborate fare, like shellfish.
New oak seems to dominate this Chard, swamping the actual flavor of the wine. The grapes provide lovely apricots and pineapples, balanced with fine acidity, but the oak swamps with smoke and vanilla and sappy wood cream.
New oak stands out in this slightly sweet Chardonnay, giving a butterscotch taste to the pineapple and fig fruit. It has pleasant acidity.
New oak sticks out on this Chardonnay, with buttered toast and vanilla dominating the tropical fruit, orange and Meyer lemon flavors. It's finely constructed, with deft acidity and a stony minerality. Drink now–2013.
New oak takes center stage in this Chardonnay with buttered toast aromas and intense caramel and butterscotch flavors that dominate the underlying orange and mango. It's a soft, creamy wine, that's rich and exotic. Drink now.
New oak takes the lead on the nose of this wine, with notes of vanilla and toffee followed by cranberry and cherry. It's high octane, with a concentrated cherry flavor and alcoholic warmth.
New oak takes the limelight in this blend of 90% Montepulciano and 10% Sangiovese. The palate is dominated by wood, espresso, toast and vanilla alongside rubber, leafy sensations. It lacks fruit richness and has a drying, astringent finish.
New oak, chopped herb, dark spice and menthol aromas lead the nose. The tense linear palate offers raspberry, dried sour cherry, star anise and a minty note alongside bracing close-grained tannins that grip the finish. Give the tannins time to unwind. Drink after 2020.
New producer Hannah Nicole has done a nice job, working in a light style, sourcing from Grenache Noir grapes and fermenting in 100% stainless steel. Totally dry, the wine is all strawberry and watermelon, with a tiny note of wax like the kind found around Bonbel cheese.
New winemaking and a sizable replanting effort at the producer's Spring Mountain estate are starting to show dividends in this new release, a full-bodied style true to its heritage. Bright acidity pops around a taste of pomelo and yuzu, giving the wine a zest of lemon before a caramelized finish.
New wood aging gives this fine wine its smooth, ripe texture. It is rich and full of spice and generous tannins. It is dense with plum skin and blackberry fruits. Drink the wine from 2017.
New wood and stalky fruit have combined well in this wine that is well on the way to being balanced and rich. The dry edge of tannins has smoothed well, giving a luscious wine that will develop quickly. Drink from 2017.
New wood and vanilla show strongly over the red-berry fruits. This wine has attractive tannins and acidity, balanced to give a fruity while structured character. Produced by the cooperative of Vila Real, the wine will be ready from late 2017.
New wood and yellow fruit aromas give an exotic spice- and caramel-flavored wine. The acidity is rounded, sweet, delicious, lifted by intense new wood flavors. This is a rich Chardonnay, well tempered by final crispness.
New wood aromas and flavors make this selection seem dominated by toast, giving it a dry, tannic character. The ripe plum fruit is submerged and is likely to surface only after 3–4 years of aging when a powerful, upfront wine will emerge.
New wood aromas are still strongly evident in this young and fruity wine. It has ripe tannins, a juicy character and attractive, forward fruitiness. The aftertaste has delicious acidity and freshness.
New wood aromas give minty character to this wine. The palate is dominated by that wood, which covers the fruit and just leaves structure. Considering that the wine is now five years old, this imbalance will probably remain.
New wood aromas give this very fine wine a firm start in life. It also shows rich blackberry fruits, dark plums and a solid, tannic character. Dense and concentrated with a smooth surface hiding a much firmer core. A serious wine  needing aging.
New wood aromas lead this toasty wine that has spice, high toast flavors and the smallest hint of fruit. If the producer had not been so enthusiastic with the oak, this could have been a good wine.
New wood aromas set the scene for this ripe, fuity and toasty wine. It has plenty of black plum fruit, rich tannins and a dry core that will soften. The texture is polished and ripe. Drink from 2020.
New wood dominates this smooth, ripe wine. It has a high amount of toast flavor, which is sustained by its fragrant fruitiness. As the wine gets into its stride, it will show richness as well as structure.
New wood dominates this soft wine. The fruit is round and smoky, featuring notes of black cherries and red plums that fall behind a toasty caramel sweetness. It needs several months for the wood influence to integrate.
New wood dominates this wine, which is full of rich tannins, and notes of smoky wood, licorice and black coffee. The fruit feels extracted, hard-edged and too strong for its own good.
New wood flavors go over the structured fruit and give currant flavors. It is already coming into balance and is for medium-term aging. The vineyard is on the plain beneath the hill of Saint-Émilion.
New wood gives this wine a polished feel, its berry fruits pushing through dense tannins. It is balanced in the sense that fruit and wood are coming well together, but this impressive wine needs several years' aging.
New wood influence and extraction give the wine a bitter edge, and a dark chocolate flavor dominates. It has a core of ripe black fruit that will round out as it develops. Solid, chunky, firm and dense.
New wood overwhelms the aromas, and it also dominates the palate of this wine. It just keeps on the right side of drinkability because the spice merges into pear flavors to give an intriguing nutmeg character, while the aftertaste offers freshness. The wine needs at least a year to blend together.
New wood shows strongly in this perfumed, Merlot-dominated wine. It is structured and still very tight and tannic at this stage. The chalk soil of the vineyard has given a strongly mineral character to the wine. That, along with the tannins, gives powerful support to the black currant fruits. Drink from 2018.
New wood, mint and licorice aromas reveal a wine that is solid with tannins, wood aging and dark, black fruits. The wine is dense, with concentration that brings out powerful fruitiness and intense, juicy acidity. This is a wine for aging. Drink from 2017.
New Zealand's best known winery does a consistently good job with the Burgundian varieties, not just Sauvignon Blanc. The chunky, medium-bodied 2010 Pinot Noir displays ample intensity, length and complexity. Its savory style shows dark cherry fruit, with hints of mocha and grilled meat. Drink now–2020.
New Zealand's oldest winery (founded in 1851) has turned out a lightweight but wonderfully fragrant Syrah. Violets and cracked pepper notes are head-turning, followed by modest cherry fruit and a slightly lacking midpalate. Ready to drink now.
New Zealand-like in style, with brisk acidity highlighting gooseberry, spearmint and Meyer lemon flavors. Elegant and clean for drinking now, especially with Asian fare.
New Zealand Sauvignon Blanc is the leading imported wine in Australia, which has led domestic wineries to redouble their efforts at the variety. This bargain-priced example features fig and citrus notes underscored by a slight herbaceousness, even some red currant flavors. It's round in the mouth without being overly broad, ending with mouthwatering citrus flavors. Drink now.
New Zealand seems to be the model for this highly pungent and scrappy wine. To this taster, Quintay's basic Casablanca SB is easier to like and more balanced. This one is prickly to the max, with sweaty aromas and flavors of lemon-lime, tarragon and celery. It's sharp and cleansing, but not quite fruity and rewarding enough to rank as an excellent wine. Still, it has its virtues.
Newly grafted over from Pinot Gris, this is the first vintage for Wichman Dundee Estate Rieslings. Aromas are gentle and offer a suggestion of rose petals and mint. The palate has a lightly toasted aspect, with medium weight and solid fruit flavors. It's a good effort, but it remains the lightest of the Trisaetum offerings.
Newman ventures beyond producing spaghetti sauce and salad dressing with this berry-scented Cabernet. It's dry, tannic and good for everyday consumption.
Newsome-Harlow's largest bottling, the Calaveras County is a delicious deal at $24, steeped in ebullient cherry and raspberry high tones, juicy yet entirely elegant. A classic California Zin in all the best senses, it offers black pepper, muted chocolate and softly layered structure.
Newsome-Harlow's Shake Ridge is true to its famous Foothills vineyard source year after year and 2009 is no exception. The wine is a little muted at first, gamey even, with looming, site-specific, tarry structure. Give it a rest and it should open up in beautiful ways, its big, blueberry bones impeccably tamed.
Next door to the top grand cru of Chambertin, this vineyard, with its east-facing exposure, is one of the stars of Gevrey-Chambertin. This vintage is hugely rich—ripe with voluminous fruit and smoky hints from the wood aging. It has density and the potential for long aging. Drink from 2025.
NEXT is a new label for King Vintners, a new division of King Estate. This blends grapes from southern Oregon and the Willamette Valley, putting a pleasing toasty character around the light red fruit. A streak of burnt coffee suggests that the barrel influence is still being integrated.
Next time you drop a six-stroke lead on the last day of the country club tournament, head for the dining room and order a bottle of this mainstream Shiraz. It goes down easy, thanks to its roundness and supple tannins, yet still offers enough complexity and tannin to stand up to simply grilled steaks.
NH is making a heritage blend here from 50% Carignane, 30% Zinfandel from the Big John Vineyard and 20% Petite Sirah from Dalton Vineyard, all grown in Calaveras County. Superfull in body and texture, the blend is high in ripe raspberry and plum, Zin-spicy with savory cedar and smokiness too.
Nice acidity and clean varietal flavors of citrus and tropical fruit, apricot and peach mark this slightly oaky wine. There's a white sugar note throughout, however, that turns cloying after a sip or two.
Nice and aromatic, with cola, tobacco, fallen dried leaves and dark fruits. The palate has some scratch and acidity to it, but the flavors are good and lively, with a focus on dark plum and cherry. A bit more acidic than I like, but still healthy and very nice for varietal Carmenère.
Nice and clean, but the sweetness makes it almost a dessert wine. The sugary orange and peach flavors are balanced with good acidity.
Nice and crisp in acidity, with a brisk, clean mouthfeel, this houses citrus and tropical fruit flavors. It seems a little sweet, so don't expect anything too dry.
Nice and drily balanced, this is pretty tannic, with blackberry, cherry, leather, carob, coffee and peppery spice flavors that finish with an intriguing touch of tangerine rind. Drink now.
Nice and dry, a full-bodied red wine whose dusty tannins and dried herb notes testify to its Alexander Valley terroir. Not a blockbuster, but rich enough in cherries and blackberries to satisfy. Now–2013.
Nice and dry, with a crisp cut of acidity that gets those tastebuds whistling. If you like gooseberries, it's for you, although there are far richer tropical fruit flavors in this lovely wine. The vineyard is in St. Helena.
Nice and dry, with a good bite of firm tannins, but it's a little flat in the flavor profile. Shows decent cherry, berry, herb and cedar flavors that could be more vibrant and complex. But it is elegantly structured.
Nice and dry, with a good cut of acidity balancing out the ripe black cherry and cola flavors. Fully drinkable now for the soft tannins, it's a pleasant wine that wants pairing with a grilled, salted and peppered steak.
Nice and dry, with a silky texture and firm, fine acidity. Good application of oak, too. This elegant young Pinot Noir brims with raspberry and cherry flavors. A little direct now, but could gain traction with a few years in the cellar.
Nice and dry, with black currant, orange rind, anise, tobacco, cocoa and spice flavors. But the wine lacks vivacity and zest, and so loses a few points.
Nice and dry, with brisk acidity framing pineapple, vanilla and cinnamon spice flavors, boosted with a touch of smoky oak.
Nice and dry, with citrus flavors backed up with bright acidity that gets your tastebuds whistling. It's a wine that calls for goat cheese, grilled veggies, sourdough baguettes, fried chicken, cold cuts and fresh fruit. In other words, a picnic.
Nice and dry, with fine, firm tannins. Quite a good wine, but kind of one-dimensional, with ripe red cherry purée and oak flavors that don't develop beyond that in the mouth. Shows the risks when you depend on 100% Cabernet Franc to make a complete wine.
Nice and dry, with firm, hard tannins and rich flavors of blackberries, cherries and dark chocolate. The oak is pretty strong, offering a coating of caramel. Shows a full-bodied, masculine Cabernet character that needs a good decant to aerate the tannins. Should age though 2013, at least.
Nice and dry, with good currant, cherry, olive and oak flavors, but the tannins are quite tough, giving the wine great astringency. Doesn't seem to have the stuffing for the cellar, so drink up.
Nice and dry, with good varietal flavors of blackberries and currants, wrapped into rich tannins. It's a fine Cabernet to drink with ordinary food, and a good value.
Nice and dry, with rich mountain tannins and focused, concentrated blackberry and black currant flavors that finish with a dark chocolate and spice flourish. Dense and full-bodied, it should develop over the next 2–3 years.
Nice and dry, with some smooth tannins framing berry, cherry and oak flavors. Serve it at big parties, at the beach, wherever. Nobody will complain.
Nice and dry, with spicy citrus and tropical fruit flavors, enhanced with crisp acidity. A bit thin, though, with a watery finish. Ultimately, a disappointment from this fine winery.
Nice and easy aromas of lemon sorbet, Gravenstein apple and jasmine emerge from this ever-reliable bottling from the late actor-turned-vintner's family winery. The flavors are also straightforward and quite quaffable, with a light acidity framing apple flesh and Anjou-pear slices.
Nice and easy to drink, with sweetened orange tea, lime, vanilla, honey and white pepper flavors, brightened with zesty acidity.
Nice and familiar for the variety, with common herbal, beefy, black fruit aromas followed by a chunky palate of blackberry, black cherry, mocha and herbs. Clean and solid on the finish, with 15% Cabernet in the blend.
Nice and familiar, and very much in the sweet, creamy style. There's almond candy and caramel on the palate and then maple syrup on the finish. Soft and sweet throughout, with just enough acidity and complexity to save it from being boring.
Nice and fragrant, with citrus and passion fruit at the heart of the zesty bouquet. Still fresh courtesy of core acidity, with green melon, passion fruit, grapefruit and citrus flavors. Right now it's showing the right blend of maturity and liveliness; a fine Verdejo that may be benefitting from 5% Sauvignon Blanc. Drink this year.
Nice and fresh, and definitely the best vintage of Analivia we've tasted to date. The nose bursts with floral aromas, apricot, apple and minerality, while the palate is clean as a whistle, with apple, tangerine and pineapple flavors. Slightly pithy on the finish, but that's normal for Verdejo from Rueda.
Nice and peppery, with deep, impressive blackberry and plum, bacon and sandalwood flavors. It's a full-bodied wine with lots of power and elegance. Drink now.
Nice and pure, with controlled berry aromas, a dash of pepper and integrated background oak. A tasty, easy-to-drink wine with fine balance and fresh flavors of cherry, raspberry, cassis, chocolate and a medicinal finish. Good depth, length and size throughout. Delicious Malbec.
Nice and ripe, with cassis, blackberry and some oaky softness up front. The palate is convincing and properly textured, and it deals tasty cassis and plum-like flavors. Across the board this wine is comfortable and comforting; it finishes short but composed, with honest Malbec color, feel and flavor components.
Nice and ripe, with light whiffs of olive and herbs and strong berry fruit aromas. The palate is pure Maipo, meaning it blends herbal notes with black fruits, especially cassis. Firm in structure, stout on the finish, and ends with a hint of chocolate.
Nice and silky in the mouth, but raw in green acids, with a tart, almost sour taste to the cherries and mint. Drink now.
Nice and silky, and velvety smooth in the mouth, this Pinot offers complex flavors of cherries, raspberries, cola, mocha and sandalwood. Easy to like for its richness and spicy finish. Ready now.
Nice and smooth, with refined bubbles that feel like silk gliding across the tongue. The orange, strawberry and vanilla flavors are slightly sweet.
Nice and welcoming on the nose, with melon, citrus and other punchbowl aromas. The palate is graced with fine acidity, which amplifies the wine's standard green apple and lime flavors. Clean and showing no glaring issues. Textbook everyday Chilean SB; we could drink this stuff forever.
Nice aromas of cherry fruit and sweetness are perfectly clean, while the palate is slightly spunky and high in acid, with wild-berry flavors running side by side with red cherry and citrus. Has a tart, blazing side but also very good fruit character and purity
Nice aromas of floral berry, creamy vanilla and smoky spice work well. The palate is zesty, tight and forward, with saucy red berry flavors and olive. Long, zingy, zesty and saucy on the finish, with herbs, spice and chocolaty flavors. A nice and eager blend of 60% CS and 40% Syrah.
Nice aromas of smoked meat, coconut, dried berry fruit and pepper set up a nice palate of concentrated, snappy raspberry and plum flavors. Clean, mildly herbal, nicely spiced and with good mouthfeel and follow through. Shows the mildest touch of creamy oak flavor.
Nice berry aromas feature a smidgen of spice and herbs, while the palate has forward acidity that props up lively berry flavors. Expect no frills and this big-format Merlot will satisfy. It's ripe and sweet, and overall it's done right.
Nice berry fruit aromas with a touch of sweetness set this off in good form. The palate is solid and well balanced in terms of feel, while flavors of cassis and berry show a little bit of oak-based vanilla. Textbook and straight from central casting, but satisfying and not the least bit difficult.
Nice black cherry and black currant fruit flavors are wrapped in a casing of stone and earth. This wine seems to be holding itself back, perhaps just in need of further cellaring, certainly requiring decanting. It's compact, elegant and well balanced, but shy. A pleasing streak of truffle elevates the finish.
Nice black cherry fruit powers the nose, with just the barest hints of stem and root. Firm fruit is buttressed by tart acids, and the middle opens up sweetly, adding flavors of cocoa and coffee. —P.G.
Nice blackberry, mocha, teriyaki beef and pepper flavors in this dry, smoothly tannic wine. It's too soft to show development in the bottle, but is pretty good for drinking now.
Nice bright fruit aromas and a lively play of minerality and good fresh fruit make this a definite everyday choice for fans of cleaner whites. The wine is not terribly deep but it's playful and flavorful.
Nice Cabernet flavors in this dry, softly appealing wine. Satisfies with waves of blackberries and black currants, touched with oak. Drink now, and easy to find, with 38,000 cases produced.
Nice cherry fruit, in a big, bold, forward, friendly style. The fruit is perfectly ripened, balanced, full and nicely handled, with nothing obscuring the clean, ripe flavors. Well-made wine, with no unnecessary frills.
Nice color and good aromas of berry and plum make this common wine attractive. The palate, while ordinary, is bold, sizable and tastes of boysenberry, spice and pepper. And the finish is mild and concentrated before turning peppery. For a basic Carmenère, Santa Ema has gotten it right.
Nice complexity and vertical aromas of cola, licorice and cherry liqueur open the nose of this Riserva Barbaresco. The wine's aromatic characteristics are very much in line with classic Nebbiolo and there's a pungent or immediate quality as well. In the mouth, it shows dense, chewy consistency.
Nice concentration and pretty aromas characterize this brawny red: red fruit, forest berries, licorice, mineral tones, toasted nut and black slate are identifying elements. There's good ripeness and succulence to the wine followed by solid tannins.
Nice enough but not all that varietal in terms of aromas, flavors or anything. There's big red and black fruit aromas and flavors along with firm tannins, extract and some pepper. It's rich and chewy, but also tannic and fairly regular. For the price it should not disappoint.
Nice enough on the nose, with spunky berry aromas mixed with modest spice and vanilla. The palate is angular yet fresh, with tight acidity producing bright but choppy cherry and plum flavors. Cleansing but scratchy on the finish.
Nice everyday wine, with pleasant peach, pineapple and pear flavors that finish with a touch of smoky oak and vanilla. It's easy to enjoy this one with ham, crab, corn on the cob or just by itself.
Nice flavor concentration and light body make this wine a standout. It starts with vivid black cherry aromas that lead to riper, almost-sweet cherry and blackberry flavors. The texture is structured with moderate tannins that keep the flavors going through the finish.
Nice floral, pear and vanilla notes waft from the nose. Its body is on the soft side, but the sweetish, white stone fruit-and-citrus profile (and its bargain price) are surefire crowd pleasers.
Nice for a warmer-climate Chardonnay, with toast, white fruit, cinnamon and baked notes to the bouquet. Feels healthy and round, with fleshy peach, apple and spice flavors. Falls off a touch on the finish, but overall it runs smoothly.
Nice for the price. There's some green unripeness, but beef will hide it, emphasizing the berries and cherries. Good, sound, inexpensive Cabernet Sauvignon.
Nice from the get-go, with lime, citrus and fresh herb aromas. The palate is round and whole, with easygoing flavors of lemon, mango, papaya and melon. Fresh and pleasant on the finish, and perfect for aperitifs.
Nice fruit and some juicy bounce are the hallmarks of this pleasant, stylish Pinot Noir. The nose has bright plum and raspberry, but the aromas and flavors are controlled and wholesome, not funky or stretched thin. With a pinch of oak, this wine more than makes the grade.
Nice fruit flavors show yellow fruits, stone fruits, some melon and hints of apricot. The wine is 100% varietal, 13.5% alcohol, and sourced from the Upland vineyard on Snipes Mountain. Overall good balance and length.
Nice herbal notes unfold in the bouquet with notes of lime rind, underripe peach and soft bell pepper coming through in the mouth. The finish is clean, like fresh-cut grass, and the overall experience enjoyable.
Nice licorice and black currant scents fill the bouquet, with a touch of mentholy bramble adding some flair. The palate is bright and fruit forward, the dominating dark fruit flavors lifted by peppery spice. Medium weight with soft tannins and a solid finish.
Nice manners and medium body make this an easy-drinking, lighter wine. The aromas are like cherries and strawberries, the fruit flavors are almost sweet, and the texture is soft and smooth.
Nice melon, apple, talcum powder and mineral aromas set this off in a good direction. The palate is lively and balanced, with grapefruit as the prime flavor. Calm on the finish; a good quaffer if you get at it as fast as possible.
Nice mix of citrus and tropical fruits in the nose, with a spicy burst on the palate. Bone dry, racy and yet still full-bodied, this excellent Viognier carries its tropical papaya flavors into a surprisingly creamy finish, laced with vanilla cream and butterscotch.
Nice on the nose, this has a leafy note and a mellow red-berry aroma. Bouncy and rubbery feeling, it has easygoing flavors of raspberry and plum. It's candied and rubbery tasting on the finish, but good overall.
Nice on the nose, with layers of blackberry, earth, lemon peel and herbs. The palate is grabby and clacky but healthy, with forward black cherry and blackberry fruit flavors. Finishes full and long, with coffee and toast notes. A generous wine to drink now through 2015.
Nice on the nose, with mineral, crushed herbs and blackberry. The palate is equally good, with rich plum, cassis and blackberry flavors. This wine touches up against the high class with its rich mouthfeel and overall poise. Easy to recommend given its price. Imported by Atlanta Improvement Co.
Nice Pinot, with light tomato, mint, lemon peel and red plum aromas. The palate is dry and refreshing, with purity and citrusy raspberry/cherry flavors. Shows more weight and stuffing toward the finish, but stays narrow in terms of flavor. One of Chile's most expensive Pinot Noirs.
Nice ripeness, fullness and generosity here. The bouquet opens with bold brushstrokes that don't match the delicate, subdued feel in the mouth. It delivers most of its energy on the nose and segues to a much calmer, more straightforward style on the close.
Nice spice and strawberry fruit. The blend is a mish-mash—half Merlot, the rest Sangiovese, Cabernet Sauvignon, Syrah, Cab Franc, Viognier and Malbec. Not that it makes a huge difference in a rosé, but it does seem a bit diffuse as a result. Nonetheless, a good sipping wine.
Nice structure on this dry, smooth Cab, which is made in the modern cult style of soft, immediate likeability. The blackberry, cassis, cherry and oak flavors are appealing. But at this price, you have a right to demand more depth and complexity.
Nice throughout. It begins with fresh aromas of lime and pineapple, which are backed by flavors of generic citrus and more pineapple. It's wet, agile and shows good acidity and balance. This is no superstar SB, but for crispness and freshness it more than gets the job done.
Nice to see such a nice Merlot from Château Julien, their best ever. It does what Merlot should, being dry and lush, with complex sour cherry, currant, herb, cocoa and spice flavors wrapped into smooth tannins. A lovely wine for drinking now.
Nice value red wine with solid black fruit aromas, licorice and crushed mineral notes. It's flush and showing good volume, and the plum/berry core flavors have a vanilla accent. Mildly medicinal on the finish but overall it offers good power, structure and concentration.
Nice velvety texture and some blackberry and leather flavors in this boxed wine, the equivalent of four regular bottles. It's marred by unripe, vegetal smells and tastes.
Nice wine, and just misses a higher score for a trace of herbaceousness, which is due to the vintage. Otherwise there's some sweet blackcurrant fruit wrapped in fine, velvety tannins, and the touch of smoky oak is just right.
Nice wine—if you're a beaver. Dry cedar and toast overwhelms the modest fruit.
Nice yet quiet on the opening, with lime, apple and minerally aromas. Feels tangy, maybe a touch sharp and pointed, with standard Casablanca flavors of lime, bell pepper and green apple. Short and tangy on the finish, with washing acidity.
Nice, brawny and integrated, with sexy aromas of wild berry, dark plum, leather and earth. The palate has the right weight and tannic grab, while the flavors of black fruit, fine herbs, cola and coffee are measured yet generous. Finishes with driving chocolate and vanilla flavors. Drink now through 2016.
Nice, classic black currant and cedar flavors in this dry young wine, with some firm minerality. The tannin structure is evident in the form of a tough astringency. Give it 6–8 years in the cellar.
Nice, classic coastal Pinot Noir, showing a solid structure of acidity and tannins that frame opulent flavors of red and black cherries, cola and spice. Should hold and improve for up to five years.
Nice, clean and brisk, this has flavors of lemongrass, white pepper, cream, butter and just a hint of white flower. While it's technically dry, there's lots of California-style ripe fruit. Easy to like as an appetizer wine.
Nice, clean and vibrant, with a welcoming set of peach, apricot and citrusy aromas. The wine is 100% correct and fresh, with clarity and flavors of apple, peach and green grapes. Shows just enough body, acid and pith on the finish, but drink now before it starts to fade.
Nice, softly lush texture on this Cab Franc, with ripe red cherry pie filling, red currant, licorice and cola flavors, accented with smoky oak. It's a little candy-sweet and simple. Drink soon.
Nicely aromatic, this offers scents and follow-up flavors of cherry cola, with a dusting of sweet hay. It's authoritative without being over-amped—the classic iron fist in the velvet glove. Notes of earth and iron add interest to the finish.
Nicely aromatic, with all that's good about affordable Malbec from Argentina: bold fruit, depth and some richness. The palate is plump and stocked with tasty blackberry, plum and raisin flavors, while the finish is sturdy and subtle. A good wine that should not offend anyone.
Nicely balanced and classically styled, this dry wine is cedary and spicy in aroma, and full of plum and red-cherry flavors shaded by light herbal, savory accents. Not very full-bodied, it has a trim, agile texture and appetizing fine-grained tannins.
Nicely balanced and detailed, this Malbec includes small amounts of Cab Franc and Syrah. Tangy raspberry and spicy strawberry jam fruit flavors are dusted with toast and cracker notes. The wine spent 18 months in half new, half neutral oak barrels.
Nicely balanced and fairly fruity, this wine is easy to like for its crisp apple and grapefruit aromas, fresh and ripe flavors and smooth and lively texture.
Nicely balanced and firmly structured, this earthy red opens with classic Sangiovese aromas of tilled soil, pressed blue flower, red berry, herb and a whiff of game. The savory palate delivers juicy black cherry, crushed raspberry, clove, tobacco and licorice accompanied by chewy tannins.
Nicely balanced and firmly tannic, this appealing blend of Sangiovese and Cabernet Franc has personality and mouthwatering structure. A spicy, tamarind aroma leads to bright red cherry flavors, well-polished tannins and a clean finish.
Nicely balanced and full of satisfying cherry flavors, this full-bodied wine has a top note like slices of grilled baguette. Bright cranberry and hints of baking spices round out its personality. Best cellar it until at least 2017.
Nicely balanced and nicely priced, this is a medium-bodied kabinett that would make delicious summertime drinking. It shows hints of wet stone, but also layers of sweet apple, pear and lemon fruit, which ease into a long, harmoniously crisp and clean finish.
Nicely balanced and not too powerful, this is an excellent dinner-time wine. It delivers measured elements of fruit and tobacco, light oak, smooth texture and good, light tannins.
Nicely balanced and not too thick, this easy red blend from central Tuscany opens with aroma of mature blackberry and cherry followed by black pepper, leather and wet earth.
Nicely balanced and smooth, this starts with red cherry and raspberry aromas with hints of spice. It continues to fresh, tangy fruit flavors with a lively, bright texture. A nice touch of tannin firms up the finish.
Nicely balanced for dinner time, this dry wine is not too fat and not too lean, but just right. It has raspberry aromas, fresh berry flavors and a touch of fine tannin to add grip to the texture.
Nicely balanced from nose to finish, this medium weight Cabernet is more French than New World in style, with tart berry and tobacco elements prevailing. Very smooth on the palate, it finishes with fine tannins and a lingering tobacco note.
Nicely balanced with a blend of toasty-yeasty and fresh elements on the nose, this sparkler has good fruit—not too sweet—and a smooth and creamy feel. Straightforward, it offers full but dry apple-pineapple flavors and some green-apple and lime notes on the finish.
Nicely balanced, full of tasty fruit flavors, and accented by light vanilla and nutmeg, this is a seamless wine that has lots of appeal. At this reasonable price, it will make a great go-to choice—the kind to stock by the case.
Nicely balanced, this is the sort of restrained Cab Sauvignon Yarra Valley can do well, with hints of mint and eucalyptus layered over cassis fruit. The texture is creamy, the tannins smooth. It's not as rich as the 2003, or a barrel sample of the 2006, but it's well crafted and harmonious.
Nicely behaved and well balanced, this gentle wine offers medium body, fresh plum flavors and a texture that's smooth and lightly tannic. The color is relatively deep and aromas are fruity, with a touch of earth.
Nicely complex for a wine in this price range, with slightly stemmy notes, tea leaves and berries. This medium-bodied wine is nicely silky in texture, with flavors of berry zinger tea and citrus zest finishing crisp and lingering. Drink now.
Nicely concentrated aromas of black currants meet tobacco, bell pepper and pencil lead on the nose. There's great verve and tenison on the medium-bodied palate, with tart blackberries against a backdrop of graphite and cocoa dust.
Nicely concentrated fruit flavors and an especially rich, almost thick texture help this full-bodied wine stand out from the pack. Black cherries and blackberries spill out of the aroma and into the flavors, where they become quite vivid and lingering.
Nicely concentrated with a core of ripe red fruit and menthol, this is a fresh, forward Cab that's a bargain at $8. Bright and clean from start to finish, the finish lingers on smooth, velvety tannins and a fresh, herbaceous mint note.
Nicely concentrated, smoothly polished and with good structure, this wine balances power and grip with a graceful mouthfeel and ripe but not overripe black-cherry flavors. Packaged with a wrap of gold netting, this wine has moderate tannins and medium to full body, so it will be enjoyable on all kinds of occasions.
Nicely concentrated, with a touch of Petit Verdot in the blend, this complex effort incorporates notes of tangy berry, forest leaf and a hint of mint. The barrel influence lends coffee and light toast notes, which are symmetrical and proportionate.
Nicely crisp in acidity, this has a minerally scour that cleans the mouth. The pineapple, lime and guava flavors are strong, and the finish seems just a little sweet.
Nicely differentiated from the companion Stewart bottling, this Athena is a sharp and spicy affair, with tight, tart cranberry and raspberry fruit. Native yeast fermentation and extended sur-lie aging add some snap to the finish. Try after 2016 for optimum enjoyment.
Nicely done and not the least bit difficult or complicated. The nose is full of bold black fruit and balsam wood, while the palate is full and stocky, but balanced. Flavors of berry and cherry are forward and sticky rich, while the finish is long and shows just enough acidity to keep things focused.
Nicely done and racy for an oloroso, with quince, baked peach and honey on the nose and then apricot and mocha flavors taking over in the mouth. Arguably a bit acidic, but that only helps to propel it toward an orange-tinged finish that's natural, sheer and clean.
Nicely done for an entry-level wine, with slate, fresh floral greens and briny minerality all wrapped up in an off-dry cocoon of green apples and citrus fruits. Fresh and clean on the finish.
Nicely done in an Alsatian style, this Pinot Gris has subtle aromatics that blossom in due time into lemon, pear and tart apple, the whole richly layered and ideal for pairing with rich wintertime foods.
Nicely done, still young and sharp, but carrying interesting scents of lemon and lime rind, orange liqueur, and peppery spice. Excellent acidity buoys it up through a satisfying finish, with just a slim suggestion of warmth. Should continue to improve with another two or three years in the bottle.
Nicely dry and acidic, giving a clean, scoury mouthfeel to this food-friendly wine. The flavors combine tart citrus fruits with vanilla, yeast, minerals and peppery spices. A crisp cocktail wine to start the meal.
Nicely dry and crisp, this fresh, lively wine has a light cookie-dough aroma, refreshing Pippin apple and lemon flavors and a tangy finish. It's a good choice to serve pre-meal or at the table.
Nicely dry and crisp, with pleasant citrus, lemongrass, mineral, honey and vanilla flavors. Could be a bit more concentrated, but it's a clean, savory cocktail sipper.
Nicely dry and crisply acidic, with a minerally scour of stone that cleans the mouth and gets the tastebuds watering. The flavors are of cool-climate lemons, lime and grapefruits. But shows a considerable note of green, feline spray that lowers the score.
Nicely dry and silky in texture, with a good balance of cherry, cola, anise, tobacco and pepper flavors gently touched with oak. Made in an approachable style for early drinking.
Nicely dry and silky in the mouth, with a light texture but heavyweight cherry, cola, currant and cranberry flavors, brightened with tart acidity. Shows a sophisticated approach to Pinot, and should hold and develop in the bottle over the next eight years.
Nicely dry and tart in acidity, this pretty wine is fine to drink now. Flavors recall citrus fruits with richer notes of papayas, along with gooseberries and green mint from cool-climate grapes. Made without the malolactic fermentation, the wine was coopered in 55% French oak.
Nicely dry and tart, with mouthwatering acidity. The flavors are of citrus fruits, with a vegetal undertow of green beans that is not necessarily unpleasant. Clean and vibrant, it's a good cocktail wine.
Nicely dry and very crisp, with mouthwatering acidity that scours the palate and makes it brisk and clean. It's a little too fruity, though, with jammy pineapple, lemon and lime flavors that pall after a few sips.
Nicely dry and well structured, this full-bodied wine will provide serious enjoyment at the dinner table. It has all the ripe, juicy berry qualities of the grape variety and adds moderate tannins for a firmer mouthfeel. Layers of blackberry, cherry and pepper flavors make it especially interesting.
Nicely dry, acidic and minerally, with tart Meyer lemon, lime and pink grapefruit flavors. Suffers a bit from some green unripeness that suggests vegetable. Not too much, though, and pretty good for the price.
Nicely dry, clean and crisp, with zesty acidity framing lemon, lime and peach flavors. Could be a bit more concentrated, but it's a friendly, versatile white wine.
Nicely dry, silky and delicate in structure, this has pleasant cherry and cola flavors that are brightened by acidity. It finishes with the sweetness of toasted oak. While it's not particularly complex, it does offer plenty of varietal pleasure. Drink now.
Nicely dry, tart in acidity and clean, but flavor-wise, there's not much going on. The tastes are of minerals and alcohol, with a squirt of citrus juice.
Nicely extracted and thick in the mouth with plush layers of black fruit, mineral, ash, leather and vanilla, Monvigliero shows a balanced and elegant side to the 2005 vintage. The wine is inky and rich with stone-tight tannins and a drying finish. Pair it with roasted lamb or pork stuffed with prunes.
Nicely focused, with a core of wild strawberry and black cherry, this bears herb and pepper highlights common to Oregon Pinot. It has a nice mouthfeel and is balanced throughout.
Nicely fruited with a mix of grapefruit, apricot and melon flavors, this is open and easy to enjoy with a range of dishes. A slight hint of vanilla butter cookie adds interest to the finish.
Nicely integrated plum, cassis, cinnamon and mineral aromas come across with purpose. This feels healthy, lively and firm. Flavors of baked berry fruits, spice, pepper and a sauvage wildness finish steady and with warmth in layers. Drink through 2022.
Nicely integrated, this large production wine is a fantastic deal for the quality, delivering layers of apple and Meyer lemon flavors within a frame of juicy acidity and balanced oak. A tease of nutmeg-dusted apricot lingers on the finish.
Nicely layered aromas of clove, graphite, iron and simmering black cherries show on the complex nose of this well-priced bottling. More iron and raspberry appear on the palate, where a balanced acidity pairs well with the strong mineral character.
Nicely layered, this offers an intensity of black plum and chocolate around a soft core of approachable, rounded tannins. Medium bodied, it has a mix of elegance and decadence that makes it drinkable now and impressive from start to finish.
Nicely lean and not overly fruity, this medium-bodied wine has the typical firm tannins, leathery aromas and herbal flavors of the grape variety and makes a nice change of pace from the usual California menu of full-bodied, oaky concoctions.
Nicely made and expressive of a full range of AVA-specific flavors, this well-priced Pinot Noir shows off the unique attributes of Oregon's cooler vintages. Scents and flavors of beet root, rosewater and fresh strawberries occupy center stage. It doesn't over-reach, and brings these disparate elements into harmony.
Nicely made in a cool-climate style, this medium-bodied Shiraz offers hints of pepper and clove alongside crisp, sour plum fruit. Charming spice shadings line the long, mouthwatering finish.
Nicely made, this enters the palate with confidence and strikes a juicy pose, layered with white peach, apricot and pear. The fruit flavors gather strength in the midpalate, dappling in bits of baking spice, cinnamon and custard, and then gently fading into a smooth, supple finish. Classy winemaking here; this is a lovely, fruit-driven bottle with extra dimensions of texture and spice.
Nicely mature, this is a ripe red-fruit and spice-flavored wine. Soft tannins merge with the fruit to give a wine that is balanced with a fragrant, juicy aftertaste. Drink now.
Nicely perfumed on the nose, this Merlot has 10% Cabernet Sauvignon and 10% Syrah blended in, giving it a well-rounded composition and bright black cherry around firm, still prominent tannins. It could use some time in the cellar, through 2018, or a decant.
Nicely perfumed with a musky/grapey scent, this low alcohol (10.4%) sweet Riesling is pleasant and clean, but a bit attenuated. It has plenty of sugary honey and some simple canned peach fruit, but stops there.
Nicely put together but totally generic, as if it were sent from the central casting dept. The nose has some rubber and smoke to go with black fruit, while the palate has good body and sweet black plum and berry flavors. Full enough but not baked or heavy.
Nicely rendered Chard at a reasonable price, this easy-to-drink wine keeps the oak influence understated, bolstering its pear, melon and pineapple fruit with subtle shadings of spice and toast. Clean and fresh on the finish.
Nicely rendered, with varietally correct aromas of pear, citrus and almond skin. There's a bit of texture to this wine's medium-bodied palate before it eases into a clean, mouthwatering finish.
Nicely ripe for an entry-level wine, with stone-fruit shadings to the gooseberry and grapefruit notes. A subtle leafiness helps balance a slightly honeyed feel on the palate. Easy to drink.
Nicely ripe fruit flavors and a full rounded texture give this affordably priced wine more presence than most. The aroma is honeydew melon and the flavors are ripe apple and Anjou pear, while the acidity is on the soft side.
Nicely rounded in texture without being flabby, this is a lively, crisp white wine, well endowed with flavors reminiscent of melon, pear and lime. Perfect to drink now with most seafood dishes, or as an apéritif.
Nicely structured, with citrus fruits (lemon, lime, pink grapefruit) displayed against stiffer flavors of skin. There is a hint of residual sugar, and the alcohol is just under 13%, but the overall impression is a dry, tight style with little or no floral character.
Nicely styled, showing lots of licorice in the nose and in the flavors. Blackberry and plum, cedar and spice are gently introduced, and the balance of fruit, acid and tannin is taut and proportionate.
Nicely textural, this propels its black-cherry fruit into a tasty finish. The wine spent 16 months in French oak, yielding grace notes of coffee grounds, cola and a dash of mocha.
Nicely textured and balanced, this white from a cooler subsection of the larger Napa Valley is more austere than not, a taste of lemon and licorice combining in a medium-bodied package of refreshment. The mouthfeel works consistently from start to finish, the end note smooth and swift.
Nicely textured strawberry fruit is featured here. It drinks almost like an especially rich rosé, fresh and simple, in a good way. There's a dash of bitter green in the finishing tannins.
Nick Elliott's blend of 53% Grenache, 28% Syrah and 19% Mourvèdre offers crushed black raspberries, boysenberries, rose petals and touches of oak and caramel on the nose. The palate shows shows tar, black pepper and slightly sour blueberry, proving straightforward.
Nickel & Nickel brings its deft touch for Napa Valley Bordeaux varieties to Russian River Syrah, with compelling results. The wine is extraordinarily rich and refined, carrying waves of blackberry, cherry, dark chocolate, bacon, smoky cedar and spice flavors. The texture is gloriously fine in tannins. A really superior Syrah that should provide pleasure over the next four years.
Nicknamed Black Bee, this hearty, rambunctious old-vine wine is juicy in blackberry and a taste of tar, full-throttled in terms of intensity. White pepper and cinnamon specks provide a spiciness on the palate as the tannins settle in, making way for a fine, leathery finish. Clay Mauritson helped make the wine.
Nickolaihof produces intense, full-flavored Rieslings that age more quickly than Wachau Rieslings from further west. This is a silky, creamy wine, full of white fruit flavors, seared through with crisp acidity, enormously concentrated, with a bone-dry finish.
Nico is one of the only wineries in California producing this Italian variety. It's a nice, likeable wine, built along the lines of Pinot Grigio. Dry and crisp with acidity, with bright, intense lime, grapefruit and white pepper flavors, it's an ideal apéritif.
Nicolas Potel's entry-level Burgundy is an elegant, fruity wine, with soft tannins, rich strawberry fruit and a ripe feel. It is ready to drink.
Nicole's is a consistent stunner, upholding its reputation just fine with this vintage, a vibrant and spicy take on rich, robust cherry and black raspberry that's both juicy and smooth. The finish wraps up nicely with a take on dark chocolate and mint.
Night-harvested to keep freshness, this wine has a bright, cool character. Lively acidity is filled out with spice, caramel and a peppery character. Wild strawberries and yellow-fruit flavors have just a light texture from the 20% Syrah in the blend. Drink now.
Nikolaihof's biodynamic viticulture shows through in the sheer purity of fruit in this wine. It tastes so fresh and crisp, offering a vivacious, lively series of floral flavors, crispened by intense acidity. The finish peels back the apple skin texture, leaving a delicious, clean mouthfeel.
Nilla wafer and vanilla creme provide an overly pronounced sense of ripeness in this wine. It's fairly full bodied and rich, without much in the way of nuance.
Nine Hats is a recently-introduced second wine from Long Shadows. Clearly this is great juice, though it is, inevitably, a bit of a mishmash blend. Tannins are a little rough, but as a $25 red this has plenty of high-priced flavor.
Nine vineyards spread throughout eastern Washington contribute to this tart, earthy and dark-toned Cabernet. The alcohol reaches almost 14%, and in this vintage the acids are quite pronounced. Firm, focused cassis and black cherry fruit is framed in polished tannins. Grill a steak and slice some cheese and you are ready to roll with this one.
Nine years in tirage gives this 75% Chardonnay/25% Pinot Noir sparkler a deeply golden hue as well as aged aromas of hazelnut, caramelized apple and fermenting stone fruit. Apple juice dominates the oxidized flavor profile, with heavy duty yeast and lemon pith along for the curious, intriguing ride.
Niner's Paso Robles Bordeaux-style reds have attracted attention. Now the winery turns to Pinot Noir, but they wisely turn to the cooler Edna Valley. The resulting wine is dry, silky and crisp in acidity, with pleasant raspberry and sandalwood flavors.
Niner's Sangioveses are always good, and sometimes interesting. This 2011 shows the variety's acidity and cherry jam flavors, with firm tannins and a creamy texture. It's not an ager, but those acids will cut nicely through rich, oily beef dishes.
Nineteen months in 40% new French oak has left a strong mark on this wine, imparting it with notes of cedar, graham crackers, baking spices, toast and some drying, woody tannins. Cassis fruit backs up all those oaky sensations, but will likely remain a background player, so drink it while it retains a sense of freshness, now through 2025.
Ninety-year-old vines produce this ink-black wine, intensely powerful and concentrated. At this stage it is very young, its superb dense fruit still developing. But the power, the rich tannins and the smooth feel from open stone fermenters still make this a wine that needs considerable aging. Give it 5–7 years and more.
Nipozzano Riserva proves itself year after year thanks to its polished aromas of red berry and spice and the smooth and supple quality of its texture. The wine is intense and modern and offers loads of concentration and persistency. You can't go wrong.
Nivole, a play on the Italian word for clouds, is a fresh and floral Moscato d'Asti with foamy bubbling and delicate aromas of soapy flowers, honey and sweet peach. Although this wine should normally be consumed very young, this vintage has held up beautifully and there's a touch of creamy mint on the close.
No-frills berry and cassis aromas open this Cabernet. A wide, jammy palate is generous but a touch off-centered. An aggressive herbal plum flavor leads the charge, while a tannic, grabby finish brings it home.
No cookie-cutter white,  this 80% Viura and 20% Malvasia barrel-aged Rioja has vibrant aromas and flavors. The Malvasia's decidedly orange cast plays off the nuttier Viura and wood notes. Closes dry and toasty, decently long, with a faint bitter almond note. Unique, and tasty for drinking now. —M.M.
No doubt informed by winemaker Daryl Groom's California experience, this is a fine example of Australian Zinfandel, marrying briary berry fruit with subtle herbal notes and hints of vanilla, cinnamon and clove. The tannins are soft, yet the wine remains fresh on the finish. Drink now–2013.
No doubt Michael-David is going for a certain style with Earthquake, describing it as “over the top and shattering to the veins.” Indeed. This Lodi Zin will knock your socks and several other pieces of clothing off with its smoky, greasy, hot and sweet berry pie flavors, with a side of bacon to boot. True to its style, this is one very big boy.
No doubt on the sweet side for a trocken (or maybe just with relatively low acidity), this is medium bodied, with aromas and flavors reminiscent of crushed stone, orange blossom and peach. Drink it over the next several years.
No doubt the screw cap closure has contributed to this wine's longevity. Even more than 18 months after bottling, it still comes across as crisp and refreshing. Notes of tangerine, melon rind and strawberry offer plenty of appeal. Still, I wouldn't wait any longer.
No doubt this is meant to be a slightly more serious attempt at sparkling wine, but it merely succeeds in being pleasant. Obvious citrus and earth aromas add hints of ginger on the palate. It's slightly creamy in texture, finishing clean and fresh.
No doubt this is mountain grown Zin, still tight but revealing nice aromatics of cherry and spicy licorice on the finish, accompanied by a healthy helping of espresso, wrapped in smooth tannins all around. Should only get better over the next year or two.
No doubt trying to capitalize on the red blend trend, this comes across as well made, but a bit confected. Black cherry fruit is clean but simple, with a round, soft mouthfeel.
No doubt you will very much enjoy this super Tuscan blend of Merlot, Cabernet Sauvignon and Sangiovese. The wine is rich, smooth and opulent: The quality of the fruit is also excellent with background shadings of black mineral, mature cherry, clove, rum cake, smoked ham and cola.
No doubt, this is a big, bold wine that hits the palate like a ton of bricks. Aromas include maple syrup, brown sugar, molasses, dark fruit and plum, spice and leather. Not surprisingly, it delivers loads of sticky chewiness as well.
No doubt, this is a simple and sharp wine from northern Italy but it would make a perfect pairing partner to easy grilled lamb or pork chops. It offers clean aromas of wild berry and almond and the mouthfeel is thin and compact.
No doubt: This is a beautiful wine. The blend pairs Pinot Nero (80%) with Chardonnay and the end result is rich, deep and penetrating. You'll recognize tones of ripe peach, pink rose, pomegranate and freshly baked baguette.
No doubting the pure Riesling character of this wine. It has a beautiful perfumed character with lively acidity, a steely mineral character and a great purity of fruit.
No grape seems too obscure for Kenneth Volk, not even the Portuguese varietal Verdelho. Only 92 acres are planted in all of California, including the ones Volk himself planted in Paso Robles in 1994. Aromas of red apple and pear slowly draw you in, not spilling all the goods on the nose. The flavors are relatively slight on the tongue, with nectarine, honeyed nuts and baked apple. The tight acidity makes it a great pairing for Thai and Vietnamese dishes.
No information on blending was provided by the winery; this does not show typical character of truly varietal Grenache. Rather, it falls into the category of mutt wine; a ready-to-drink, nondescript red with a stiff, herbal, earthy finish.
No information was given as far as whether this was entirely stainless fermented, but that is the clear impression. Light fruit flavors of apple, pear, and green banana combine in a crisp wine that is modest in scale, balanced and fresh.
No it's not a mistake—this is Columbia Valley Washington Pinot Noir. A rare beast, but one that delivers an interesting bottle at this modest price point. Earthy, tannic, even a bit rough, but showing genuine varietal character and enough tart red fruit to provide a counterpoint.
No kidding that this was aged in oak (Criado en Roble). It smells charred and toasty, with resiny aromas thrown in. A full, seemingly healthy palate can handle the high level of wood this has, but, in the end, oak is mostly what this tastes like. A dry spicy tannic finish doesn't break the chain.
No longer a second wine of Ducru-Beaucaillou, but a wine from its own separate vineyard, Croix de Beaucaillou is impressive. Firm while also rich, it is firmly tannic, superripe and packed with great dark plum and berry fruits. Fruit and structure well balanced together.
No longer an oddity, making a white wine out of Pinot Noir creates a most useful alternative to Chardonnay. Apples and white peaches abound, with a full, creamy mouthfeel. It's round and fresh with a pleasing sprinkle of cinnamon spice.
No matter how hard you try to tame Petite Sirah and make it civilized, it retains its feral, rustic nature, which is what makes it such an interesting wine in the right hands. Quivira has “claretized” this wine, yoking the intense cassis, currant, cocoa, gamy leather and pepper flavors to finely ground tannins and a modest alcohol level. But it's still a quintessentially wild Petite Sirah. Drink now through 2017.
No matter how you cut it, this blend of Petit Verdot, Malbec and Carmenère is herbaceous and loaded with green notes and punches of eucalyptus. In the mouth, it's raw and grating, while flavors of eucalyptus and herbal black fruits lead to a hard, tannic finish.
No mistaking the brambly, wild-berry character of this rugged but likeable wine. It's ripe and fruity and dry, with the sappy fructose of black raspberries and loganberries. Jagged tannins and crisp acidity make it perfect for barbecue.
No mistaking the spicy Traminer aromas here, nor the ripe lychee flavored wine. It isnt just spice, with a good line of fresh acidity as well as attractive green plum fruit flavors. Screwcap.
No modesty here in the “extraordinary” tag. It is a crisp and quite weighty wine, its acidity to the fore along with red berry fruits. It has good concentration and final richness while remaining fresh.
No need to cellar this Cab. It's so rich and ripe, it's easy to drink now despite some firm tannins. Showy and flashy, it has raspberry, cherry and blueberry flavors, with a jacket of smoky oak. Nevertheless, it will take 5–6 years of aging.
No need to drink this intense, highly structured Malbec-Cabernet blend soon, although you could. Aromas of blackberry, cedar and desert brush are intense but also complex. Flavors of baked plum, cassis and blackberry finish strong and with modest heat as well as coffee and chocolate flavors. Drink through 2026.
No oak here, thank you; just pure and delicious Riesling fruit with a hint of botrytis to add complexity to the apple-pear range of flavors. This dry-finished wine can hang with powerful chili-based dishes and is delightful as an aperitif.
No oak means that the pear and melon flavors are front and center in this slightly syrupy wine that finishes unexpectedly hard and tart, with metallic notes.
No oak on this charming wine, so what you get is pure lemon, peach and mango fruit flavor. It's definitely on the rich side, and could use greater acidity to balance out the sugary finish.
No oak on this crisp wine, whose flavors are so immediately likeable. It's bright and clean in acidity, with racy notes of pineapples, Asian pears and limes. Finishes off-dry, with a honeysuckle richness.
No oak on this semi-sweet, fruity Chardonnay. Brims with tangerine, pineapple, pear, vanilla and cinnamon flavors that are brightened with acidity.
No oak on this wine, just free run juice, offering a pure expression of the vineyard. The flavors are of pineapple, lemons, limes and green apples, accented with crisp acidity. The finish is sugary sweet.
No oak touched this stainless steel-aged wine, but you'll never miss richness. It stands on its own, with crisp, complex citrus, green apple, nectarine, mineral and spice flavors. Despite the absence of oak, it has a creamy texture.
No one does a better job with the Syrah from this vineyard than Mark Ryan McNeilly. Here, the peppery, just-ripe fruit is washed in a caramel bath. The flavors are long, and despite all of the barrel influence, the grapes have the muscle and texture to stand out equally.
No one in Washington makes better Semillon at this price. Dry and subtle, it benefits from blending with 10% Sauvignon Blanc, showing bright citrus rind, light toast, and excellent length.
No one will ever complain that this Napa Valley-Sonoma County blend isn't fruity enough. It's deliciously explosive in jammy blackberries, cassis, cherries and milk chocolate. Oak adds notes of caramel. But flavor isn't everything, and this wine would benefit from greater restraint and structural integrity.
No punches are pulled on this 100% varietal wine. Aromas of freshly sliced red apple, cranberries and milk chocolate lead to candy-bar-sweet cherry and chocolate flavors. It doesn't entirely come together but provides enjoyment.
No punches are pulled on this blend of Dionysus, Northridge, Red Heaven and Stone Tree vineyards. Light aromas of coffee, toffee and herbs lead to über rich, sweet, high-octane cherry flavors that are backed by grainy tannins.
No punches are pulled on this hedonistic wine with its aromas and flavors of blackberry, chocolate and barrel spice. It's rich and high octane but maintains a sense of balance.
No question that the flavors of this Mourvedre, Grenache, Syrah and Counoise blend are delicious. Raspberry and cherry tart, mocha, oatmeal raisin cookie, vanilla, what's not to like? The problem is the structure, which is soft and lacking in vibrancy and tannic firmness. Drink now.
No question the flavors are right on, erupting in mouthfilling blackberries, cassis, cherries, cola and chocolate, with anise and cinnamon-dusted smoky oak. Yet it feels a little soft and melted, and could use greater structural integrity. Drink now.
No question this is a taut, crisp, mineral, smoky Sauvignon Blanc from the grape's heartland. It has plenty of herbaceous edges, but the core is ripe, tropical and juicy.
No questioning the ripeness of this Syrah. It floods the mouth with jammy cherries, blueberries, currants and chocolate, with a peppery edge accented by smoky new oak. A bit soft and obvious in its palate appeal, it's at its best now and for a couple years.
No shortage of oak is apparent from the get-go. The nose is woody, plump, sweet and soft, while the palate is balanced and creamy, with apple, spice and melony flavors. Definitely a big, buxom wine with plenty of vanilla and resin on the finish. Generous in a purely New World style.
No shrinking violet at 15.9% abv, La Folia's Zin is exuberant in juicy red and black fruit, cinnamon spice and a taste of cola. Inviting, full and round with a softness in the mouth, the finish slips away ever so quickly. It's otherwise a swell example of Sierra Foothills fruit.
No specific blend is listed on this delicious wine—in the past it's been Chardonnay, Pinot Gris and Sémillon. Luscious, ripe fruit flavors of grapefruit, melon and loads of fresh pear combine to show a wonderfully fresh and tasty white wine. The acids lift up the brightness, and this round and fruity style is a can't miss proposition.
No stuffing here, just thin berry and cherry fruit and a quick hit of chocolate.
No surprise that Willi Bründlmayer is one of the few in Austria to have real success with Pinot Noir. This is soft, ripe, enveloping, with bitter cherry flavors rounded at the edges with sweet tannins and refreshing acidity.
No two ways about it, there's a lot of barbecued character to this Tempranillo-led blend. The palate draws down due to tannic clamp, but the wine's plum and berry flavors are not tamped down as vanilla and savory notes bring it full circle. Drink now through 2017.
No two ways about it, this hot-vintage Gran Reserva is a plush wine. It starts with baked cooked stewed aromas that render the nose asleep. A soupy stewy palate tastes of baked berry fruits, prune and chocolate. Consistent with the rest of the wine, this finishes soft. Drink now.
No two ways about it: this Syrah smells, tastes and finishes with stewy tomato notes and earthy, fruity flavors. The palate feels full but sort of flat, while the flavor profile consists of earthy, stewy berry flavors that veer toward wan and overripe. Prune and earth notes define the finish.
No two ways about this, it's stalky and earthy on the nose, with mulchy, herbal notes. This feels pinchy and tannic, with roasted red-berry flavors that finish extremely earthy. Good mouthfeel and textural balance are saving graces.
No vintage is listed on the label, but the winery says the grapes are all from 2013. This rough and tumble, 50/50 Merlot and Tempranillo blend shows flavors of dirt and mushroom, with light and generic red fruit.
No visible vintage date on the bottle, but the winery says it's a 2001. Tart and lemony, with crisp acids, it tends toward bland, with simple, green apple fruit.
No, that's not a typo. The ??? Vineyard bottling conceals (intentionally) the fruit sources for these grapes, which come from one of Oregon's most expensive and highly-reviewed producers. It's crystal-clear in both appearance and flavor, building upon a cranberry/raspberry base into a potent young wine with expressive purity. A streak of gun metal, often found in consulting winemaker Robert Brittan's own wines, adds a stylish note to the finish.
No, that vintage is not a typo. This winery holds back its wines for an extended time prior to release. It's in full bloom with aromas of coffee, dried cherry, flowers, leather and black tea. The black fruit flavors are still fresh and lively, showing concentration and detail. Drink now.
No, this is not a misprint. This $6 Chardonnay is a quaffer's dream. Aromas of apple and pear are clean and pleasant. On the palate, this feels round and balanced. Slightly salty apple flavors are steady on the finish.
Noà is a successful blend of Nero d'Avola, Merlot and Cabernet Sauvignon that offers rich and creamy aromas of blackberry jam, spice, leather and dark cola. The wine is firm and dense, with lasting berry flavors.
Nobilvite (Merlot and Cabernet Sauvignon) offers slightly disjointed aromas of black fruit and prune backed by green olive and caper. There's a touch of sourness on the otherwise short finish.
Nobody ever said Argentina was Pinot Grigio country. This wine is yellow in color, with aromas of haystack and wheat. There's acidity to keep it upright, but flavors of briny citrus do little to bring it around.
Nobody should mistake this idiosyncratic Basque white wine for a bargain. At $25, you had better like steely, almost sour-style whites to justify going here. But if you can find the pleasure in Txakoli, then this one is good. It has peach and nectarine aromas, which are backed by tangy lemon and pineapple flavors. Naturally sharp and cleansing on the finish, and thus good for seafood tapas and the like.
Noceto is a Sierra Foothills' Sangiovese specialist but does a nice job with Barbera as well, this wine being well-integrated, not heavy-handed (13.8%) with a deft balance between acidity and fruit, mostly sweet cherry and blueberry. Very good.
Nomes est omen: the easy joy of crunchy red, ripe cherries is embodied by this easy-drinking, peppery and fruit-driven red. Fruit abounds on the slender, spicy, fresh but generous and balanced body. What's not to like?
Nondescript in aroma, this soft Cabernet Franc offers pronounced tannins and a taste of red currant.
Nonno Ricco is a soft and velvety expression of Sangiovese from the Romagna area of central Italy that shows great density and dimension. The wine closes with aromas of cherry, blackberry and crushed black pepper.
Nonspecific but pleasant aromas of white fruits, dust and flowers get this Godello off to a good start. Round, fresh and tangy on the palate, this maximizes its effect via dry citrus and minerally flavors that settle on salt and stones on the finish.
Nonvintage juice at an amazing price. It's not going to knock your favorite Zin off the shelf, but as a house pour for spaghetti and meatballs-style cooking, it would do just fine. It has some sweet, tomato-juice flavors and a fair bit of concentration in the finish.
Norace is a blend of Cannonau, Syrah and Carignano that offers dried fruit and spice, backed by tobacco, black olive and a whiff of blue flower. The mouthfeel is dominated by savory flavors of peppercorn and cured meat.
Norm Yost is considered the sparkling pioneer of Santa Barbara County, and his bubblies continue to excel. This exhibits fresh lemon and lime zest notes, with wet cement, peach blossom and sourdough yeast on the nose. There is a grippy tension to the palate, where lemon, green apple and biscuity flavors intermingle.
Norm Yost named this wine after his wife. It shows rich, deep and mysterious aromas, from dried rose petals and cherries to funky mushrooms, fresh-cut sagebrush, maple and damp wood. It's very full once sipped, with a mushroom ragu element cut by red cherries, orange peels, cranberries and a forest floor finish. This Pinot could handle a big steak.
Norm Yost presents luscious and broad aromas of black currant candies, black slate and well-integrated clove and allspice aromas on this wine from an extreme coastal slice of the Central Coast. It's quite boisterous for the restrained vintage, with blood, iodine, black cherry juice and black pepper flavors.
Normal berry and cherry aromas are composed and lead to a narrow, tight palate with medicinal plum and berry flavors. Bounces along nicely to the finish, which is short and regular in feel. This is all fruit and cheer; no oak and not complicated.
Normally a blending wine, because on its own this varietal offers sweetness and frangrance without accompanying body and depth, and this wine shows why. ItÕs pretty as a picture, with black raspberry flavors and soft tannins, but it seems to need a center of gravity, especially at this price.
Normally found in the Dão region further north, the Alfrocheiro in Alentejo produces a soft wine with light tannins and juicy acidity. Flavors of cherries and red plums give it a fruity aspect. It is warm, rich and ready to drink.
Normally grown in the Dão region, this grape needs poor soil to flourish. On its own, it makes a powerfully fruity wine packed with red fruits and some flavors of dark chocolate. The acidity is intense, and needs another few months to settle down.
Normally I'm a fan of Juvé y Camps. This bottling is bland on the nose, with a cleaning-solution aroma. The palate is foamy in feel and short in flavor, with a strange blend of bitter lettuce, brine and green herbs. Frankly, it's not up to par, a possible reflection of the below-average 2008 vintage.
Normally the Maipo Valley produces warm, dull Sauvignon Blancs. But this one has more kick and purity of fruit than most. The nose delivers tropical and melon aromas, while the palate is packed with lime, citrus and grapefruit flavors. It's on the big side and a little clingy on the finish, but mostly it gets things right.
Normally used as a blending grape in California, sometimes Grenache is good enough to stand on its own. This one is, with its black-cherry, spice and tobacco aromas and flavors and dry, lacy tannins. It's a soft, young wine, with plenty of jammy character.
Normally used to provide dark color to blended wines, 100% Sousão rarely appears outside its home in Vinho Verde. This example from Vallado, almost black in color, shows the high acidity of the grape. It also shows an unexpectedly richly tannic character that gives structure and releases black plum flavors. It needs to age until 2017.
Normally we're leery about new brands with catchy names, but this one does chart a new direction...and it's a good one. A little sweet and teetering on syrupy on the nose, this Malbec draws it back in the mouth and shows balanced black fruit flavors, thickness, saturation and length. Thoroughly modern in style.
Norman Beko saves library wines for his fans to enjoy, and this bottling, which shows its age yet remains interesting, is one great example. Kirsch, leather, charred wood and cola aromas lead to a palate laced with hibiscus, cherry paste, hoisin and earthy spice. It is nearly past its prime, so drink up.
Norman Conquest, get it? The wine itself is too soft, and lacks the tannin-acid structure needed for balance. Too bad, because the oak-infused cherry and blackberry flavors are fine.
North Carolina-based Biltmore turns to Dry Creek for Cabernet, with good results. The wine is dry, full-bodied and tannic, with briary, brambly flavors of sweet, wild blackberries, cherries, chamomile tea, cola and anise. It's a sophisticated wine to drink now, at a fair price.
Northern Italian red grapes don't often turn up in Virginia. Electric pink in color, this saignée of Nebbiolo is all fruit. Fresh peach and strawberry mingle with juicy watermelon on a palate of ample weight and structure. While easy enough to be enjoyed on its own, this wine can pair with barbecue on a hot summer day.
Norton Reserva is one of Argentina's best Cabernetss for the money. This vintage offers a mineral aroma along with rose petal, baked plum and spiced cherry scents. It feels deep, generous and balanced, with cassis, blackberry, earth and molasses flavors.
Nose-tickling brown spice coats a black cherry and vanilla ice cream frame on this richly layered wine. The palate shows fragrant cherries and blackberries, spiced up with cinnamon and clove, surrounding a leathery core and offering a deep, long finish.
Nose and palate are a fortuitous blend of lemon freshness and mirabelle ripeness. This is slender and fresh, fragrant and fruity with a whistle-clean finish and a real power to refresh and revive.
Nose and palate are full of juicy, rose-scented plums. A good dose of sweetness boosts those flavors even more, but fails to create overall balance. This is rather rich and full bodied.
Not a bad price for a rich, creamy Chardonnay. It's sweet in brown sugar, orange and pineapple jam and vanilla flavors that appeal to the popular style.
Not a bad price for a Sauvignon Blanc of this interest. You'll find a burst of pine-apple, lemongrass, fig and vanilla honey flavors, with the dryness and scoury acidity you want in this variety. Partial barrel fermentation adds a creamy richness to this polished wine.
Not a bad wine but definitely overoaked for what it is. The nose bleeds resin and faux milk chocolate, while the chunky, herbal palate offers pretty good mouthfeel but also roasted berry flavors. Menthol and herbal notes rise up on the hot finish.
Not a bad wine, but green and minty-sweet, like a raspberry sour candy lozenge. The grapes and tannins just didn't get ripe enough.
Not a big wine, but a well-balanced, well-behaved one that's sophisticated enough for any setting. It feels smooth and gentle in texture, tastes quietly assertive in flavor and has a refined personality overall—a classic Anderson Valley Pinot.
Not a big, overwhelming blockbuster, this harmonious blend of equal parts Grenache Blanc, Roussanne, Clairette and Bourboulenc features ripe citrus and pineapple flavors, with a hint of melon thrown in for good measure. It's pleasantly medium bodied and creamy in the mouth, with a reasonably long finish. Drink it over the next 12–18 months.
Not a cookie-cutter wine, this tastes very alive and exuberant. It offers an aroma like fresh-baked scones, with very tangy flavors like orange and pineapple. That also makes it lively in texture, with lots of bright acidity derived from the grapes. Slightly nutty nuances develop on the finish, which is exceptionally long. It's a rare wine that has no added sulfites.
Not a dry table wine, but sweet and dessert-like, although it's not classified as late harvest. Shows apricot, peach, pineapple and honeysuckle flavors set off by crisp acidity.
Not a flashy, highly aromatic rendering of Sauvignon Blanc, this is instead somewhat restrained and grapefruity, with modest hints of struck flint and passion fruit to add interest. It's crisp and citrusy, with a long finish. A solid performance by any measure.
Not a good result from MontGras. This is a pulpy, sweet, flat-lining Chardonnay that may not even make it as far as your table. So soft it barely registers.
Not a good year for this wine, which is green and fuzzy on the tongue, a strange waft of chemical overpowering over all.
Not a lot of American importers bring in Coonawarra Shiraz, as the region is better known for its Cabernet. This is a fine example of the former, offering a hint of eucalyptus or mint alongside vanilla, mocha and raspberries. There's a fine, silky texture and a long supple finish.
Not a lot of aromas in this 14.9% old-vine Zin, though a touch of fruit shows up mid-palate. Pretty so-so.
Not a lot of glaring aromas of a sweet wine here; in fact, it's showing fresh tomato, cherry and more dryness on the nose than candy or syrup. The palate is tight and a little clipped, with sweet cassis and reduced black plum flavors. Short on the finish, but good and grabby overall.
Not a lot of stuffing in this Pinot Noir. The raspberry and cherry flavors hit fast and disappear quickly, with a mushroomy finish. But the wine does show a certain flair and elegance.
Not a lot of wood scents are showing, though the aging took place in roughly 50% new oak barrels. This has forward, pretty black fruits, juicy acids, some still-unresolved astringency, and aromatically it incorporates a nice herbal note, reminiscent of green tea. Still too young to drink, and the rating could go higher with more bottle age.
Not a mere whole-cluster wine, the Stalker is made by drying the stalks separately and adding them to whole berries. It's slightly chalky as a result, with a green edge to the tannins and green tea flavors. Black cherry, espresso and cacao components also factor in. Give it another couple of years and drink after 2020.
Not a showy wine, but this is well balanced, aromatic, flavorful and feels right on the palate. It smells like red cherries and black plums, and tastes fruity with spicy undertones. A touch of tannin and a dash of good acidity give it poise.
Not a shy wine, this looks very dark and smells smoky and meaty. It tastes extra ripe and rich, showing off both the grapes and the sweet-seeming oak with which the wine was apparently aged. There is a strong maple syrup and smoked bacon flavor, a thick, tongue-coating texture and lingering finish.
Not a simple refreshment, this has a deep pink color tinged with copper. In aroma and flavor it's almost as substantive as a red wine. It has plummy, rich and slightly earthy aromas, a smooth mouthfeel, and soft cherry and spice flavors.
Not a sophisticated wine, but one with a frothy charm all its own, and aromas of strawberry, lemon bars and raspberry jam that are hard to resist. It's sweet in the mouth, with just enough acidity on the fleeting finish to keep it from being cloying. Drink now, by the pool.
Not a success. The wine is thick, heavy and lifeless, with syrupy cherry and cassis flavors that have way too little acidity to perk them up.
Not a successful vintage for the winery's Sangiovese. The wine is a bit unripe, with flavors of green vegetable, cherry and white pepper.
Not a successful wine. It's unripe, with asparagus aromas and flavors dominating the cherries.
Not a supercharged heavyweight even at 15% abv, instead this is an elegant, complex rendition of Châteauneuf-du-Pape that's ready to drink now–2015. From its aromas of leather and dried flowers to the meaty, complex flavors and coffee and black olives on the finish, it deliver easy-drinking charm.
Not a ton of fruit on the nose but a respectable single-vineyard from Zin master Carol Shelton made from organically grown, dry-farmed 92-year-old vines, coaxed into a spicy, brambly wine from a very unusual appellation.
Not a typical New Zealand Riesling, but one worth trying for its bold, oily apricot and tangerine aromas and flavors that smell sweet but taste dry, ending in a stone-cold finish.
Not a typically fruit-driven Shiraz, Longview's 2007 Yakka boasts pungent scents of smoke, leather and marinated beef, then delivers earthy, meaty flavors. It's full in the mouth, with a creamy texture that turns chewier on the finish—perfect alongside rare beef or lamb. Drink now-2018.
Not a typically fruity Grigio, this one relies more on spices and minerals to make a palate impression. Hints of almond and dried cinnamon start things off, followed by stony, mineral flavors backed by pears and allspice.
Not a whole lot going on in this soft, simple wine. The cherry, raspberry and root beer flavors are ultraripe, with a liqueured quality, and the finish is semisweet.
Not a whole lot of oomph in this dry, unidimensional Merlot. It's properly structured, with fine acids and tannins, but the cherry and currant fruit is diluted.
Not a wine for drinking now or anytime soon. It's so hard in tannins, it basically locks down the palate, and the astringency seems to accentuate the acidity and dryness. However, there is a deep core of blackberry essence and, after all, this is Montelena. All indications are that it will be a terrific wine in another 8 or 10 years.
Not a wine for the faint of heart. Alluring notes of raspberry, blackberry, smoke and coconut set the scene for powerful flavors of strawberry and black pepper in the mouth. Tannins are abundant but polished. The finish is a bit of a disappointment, with a whisper of astringency and a huge hit of coconut. Still, well done and fairly priced. Drink with steak.
Not a winner by any stretch. This Cabernet has thick prune and asphalt aromas, and in the mouth it's heavy and sticky. In terms of flavors, the wine seems overly mushy, herbal and dull. Seems like the grapes were too ripe.
Not afraid to wear high alcohol and toasty oak on its sleeve, it kicks off with a marshmallow, whipped cream and macadamia-nut nose, making it perfect for those who love the California cocktail style but are seeking nuance as well. On the palate, the wine is soft and buttery, with a long buttercream finish. Pair with oven-roasted chicken.
Not all Clos Vougeot lives up to its billing, but this wine certainly does. With its superbly ripe fruit, a harmonious balance between fruit, tannins and acidity, and a full, generous texture, this is a wine to savor. It is a big wine in all senses, except that it has a great sense of proportion. Enjoy this wine in 2–3 years, or age for 10.
Not all of the new wines that we see from up and coming regions like Montsant are good. This one is a lean, burnt and minty offering with an odd baked, nutty character. Not up to standards.
Not all that clean or clear up front, with aromas of sweated onion and field greens. The palate is fairly sharp and tangy, with pickled flavors of sour apple and lemon. Citrusy on the finish.
Not all that expressive on the nose; about all you get is basic yellow fruit and lettuce. The palate shows more intensity, but the flavors of lemon and tropical fruits are basic at best. Chunky, sweet and common on the finish. Good for Argentina but still it leaves you asking for more.
Not an abundance of fruit here but the nose does show some nice minerality while a few gooseberry hints emerge in the mouth. The palate is on the watery side but is redeemed by some nice pear character that lingers on the finish. Drink up.
Not an easy wine to appreciate now. It's tannic, and the fruit is fresh and primary, with the sweet, candied taste of a chewy raspberry twist. Still, there's something complex and interesting going on. It's not just another overripe Zin. Give it a year or two to come around.
Not an expressive Rueda but it sizzles. Despite being young and driving, it's more neutral in flavor and texture than the winery's Verdejo, which is excellent. This wine shows all citrus with light green accents, and with shrimp or Asian foods it'll do well.
Not an obvious wine by any stretch, this riserva opens slowly and bashfully to deliver small pulses of cherry, chocolate and smoked bacon that build in intensity and power as the wine gains momentum in the glass. The tannins are present but are soft and firm without any bitter astringency. Age 10 years or more.
Not an outright fruity wine, this has subtle earth and melon aromas, modest cucumber flavors and a rather soft texture. It is medium bodied and short on the finish.
Not as dark and sticky as many wines of this variety; the nose is defined by cherry and raspberry along with barnyard and animal hide. At first the palate seems sharp and acidic, but with time it settles on fuller, more creamy cherry and raspberry along with mocha. Narrow on the finish but fresh and forward.
Not as darkly concentrated or marked by rancio as the Rare bottling (but considerably less expensive), this is still an excellent sweet wine. Earthy notes of caramel and mocha dominate, rounded out by candied dates and wrapped up by a long, coffee-tinged finish.
Not as deeply purple as other Syrahs, this bottling shows more broad red-fruit aromas of caramelized cherry along with lilacs, violets, crushed black rocks and vanilla cola. Mulberry, dark strawberry and plum elements bring intrigue to the palate, which also offers savory black sesame and hoisin notes.
Not as dry as the name suggests, this offering seems fairly sweet, with sugary lime, orange and vanilla flavors. You'll find a rich streak of doughy yeast and acidity, giving it that typical Champagne note.
Not as fleshy as many examples of this southern Rhône blend, this shows thin, generic fruit with no particular focus.
Not as forward and lush as the appealing 2005, this all-purpose red, tasted a few months prior to its official release, is still knitting the components together. What is in place is plenty of tart, ripe raspberry fruit, precise and clean, and a soft backdrop of lightly chocolaty tannins.
Not as full bodied as the tall bottle might indicate, this is instead a restrained, not-so-ripe wine that has an appetizing dryness, firm tannins and supportive acidity. It smells and tastes like dried cherries and cranberries, with a slightly astringent mouthfeel that will wash down rich foods well.
Not as good as Darcie Kent's Crown Block Merlot, this one is smooth, with big-shouldered tannins. It tastes of raisin toast, dried plums and tobacco, with menthol darting in and out along the edges.
Not as impressive as Galoupet's white or rosé, this blend of Syrah (60%), Grenache (20%) and Mourvèdre (20%) shows a strong earthy, minerally component garnished with bits of cedar and spice. There's some plummy fruit carried by soft tannins and moderate palate weight, but the earthy notes are dominant, ending on hints of game.
Not as impressive as the 2007, Tardieu-Laurent's 2008 Côte Rôtie is still a very good wine, boasting notes of espresso and black olive tinged with oaky notes of cedar and cinnamon. Finishes with tart fruit and soft tannins; drink now–2015.
Not as impressive as the Esprit de Granit bottling, this is nonetheless a solid Northern Rhône Syrah, with herbal notes accenting dark fruit. The moderately concentrated plum flavors show touches of coffee and chocolate, turning crisp on the finish. Drink now and over the next few years.
Not as intense as other Tolaini wines, this Sangiovese (with 15% Merlot) doles out measured portions of prune, plum, black cherry, leather, resin and tobacco. In the mouth, it has cherry flavors, dense tannins and a long finish.
Not as rich and fruity as most Lurton wines from Toro, which we think reflects the cooler, wetter conditions of the '07 vintage. The nose is definitively red in nature, with spice and raspberry, while the palate is fairly tight and generic. Finishes with grab and astringency along with the taste of milk chocolate.
Not as rich or chewy as the Diamond Mountain Ranch bottling, Sterling's 2004 Reserve Cabernet is immediately accessible, offering aromas and flavors of cassis and dried spices and soft tannins. A good steak house red.
Not as rich or concentrated as the previous vintage, and the acidity is low, making for a mushy texture. Still, the peach and tropical fruit flavors are good. Turns hot with alcohol on the finish.
Not as successful as the winery's Cabernet, this Merlot is very dry and tannic, with only modest blackberry fruit flavors, but it has a certain elegance. Turns oaky and herbal on the finish. Probably best soon.
Not as varietally expressive as the 2013, this is nonetheless a solid, well-made white wine. A hint of gingery spice frames yellow plum fruit, which then comes to a dry, dusty close on the finish.
Not as wild as the name suggests, this is a full-bodied, rather weighty wine, but one that stays within normal bounds. Black cherry fruit is tinged with mocha and baking spices, ending in a dusting of soft tannins. Drink now–2018. The blend is 42% Shiraz, 36% Grenache and 22% Mataro.
Not at all a fruit bomb, this medium-bodied wine smells like salt and pepper, has lightly earthy and herbal flavors and a crisp mouthfeel. It will prove a pleasant accompaniment to your next lunch or dinner.
Not at all a typical Sauvignon Blanc, this smells like apricot and honeysuckle and tastes like marmalade. It is dry, yet tastes like a late-harvest dessert wine. Expect a little taste adventure here.
Not at all shy, this bold, brash wine will be great to drink with equally bold food. A very dark color and a tempting aroma like grilled baguette slices leads to big, powerful berry flavors, full body, high alcohol, thick but soft tannins and a smoky, meaty finish.
Not bad but fading. This Trebbiano-Chardonnay blend features apple aromas and flavors, and then some quince and orange around the edges. Soft, with some banana on the finish. Drink right away because it won't last much longer.
Not bad for a first attempt. This is a thick, dark wine of almost impenetrable extraction and mature fruit notes of black cherry and black currant. Its aromas are painted in broad brush strokes and invoke roasted espresso bean, black chocolate and smoked game. It has an outstanding mouthfeel, with voluptuous but solid tannins and enormous length. Drink after 2015.
Not bad for a nine dollar Pinot Noir. It's properly dry and silky and crisp, with fruity flavors of cherries, raspberries and Dr. Pepper cola, leading to a spicy finish.
Not bad for a seven buck Chardonnay in a screwtop. Shows plenty of varietal flavor in the buttercream, honey and pineapple flavors. Easy to find, with 20,000 cases produced.
Not bad for basic Argentine Chardonnay. The nose has banana and tropical fruit aromas to go with dried hay, while the soft-bodied palate has enough acidity to keep it flowing. Flavors of melon, banana and vanilla are solid even though it flattens out and shows mild bitterness on the finish.
Not bad for everyday quaffing, with some rich blackberry flavors and nice, dry tannins. It has a country-style edge of roughness to it, but all in all, this is a pretty good value in Cabernet.
Not bad for the price. It's thin and silky in mouthfeel and dry, with decent raspberry, cola and mint flavors.
Not bad for this vintage, which has ended up thinner than originally thought. The grapes had to struggle to ripen, and you can taste the tension between greenness and sweetness. Quite a bit of oak adds charred, smoky, vanilla notes and a glyceriny sweetness. This is elegant stuff; not a big wine, but it is very well made and its pedigree is obvious.
Not bad on the nose, where you get some tropicality, buttercup and flower blossom. But once you get onto the palate things go south. The acidity is high, creating tangy, lemony flavors, and all totaled there's not much here besides generic citrus and water.
Not bad, but given that it's a reserve-level bottling from a great vintage, you'd expect more. The nose displays interference in the form of barnyard, rubber and mild volatile acidity. It's only medium in terms of intensity and density, while the flavors rest on basic red fruit touched up by lactic vanilla and tomato. Not enough substance, clarity and oomph for a $36 wine.
Not badly made, just thin and wanting in flavor. The yield on these Solano and Napa county vines must have been enormous. The mouth sensation is of heat and acidity, with a bit of green strawberry thrown in for good measure.
Not clear if this is a long-term ager, but you definitely want to give it a good decanting of at least four hours. You should even pour the glasses and let them to stand for an hour. The interaction with oxygen will open the wine up and allow it to express its herbal, soft deliciousness. Airing also emphasizes the cherry and red currant fruit, letting the palate enjoy this complex, tannic wine at its best.
Not clear that Cab Franc deserves a bottling on its own, as it's better as a blending wine. That said, this is a pretty, polished red wine, full-bodied and dry in cherry, spice and oak flavors. Drink now and over the next five years.
Not clear what the blend is on this red wine, because the winery doesn't tell us. But it's very good, showing rich black cherry, red currant, mocha and spice flavors. What a great price for such a nice, drinkable wine.
Not clear what the varietal blend is, but it's like a nice, easy southern Rhône wine. Soft and fruity, it's rich in jammy blackberry, cherry, Mandarin orange, chocolate and anise spice flavors.
Not close to ripe at 12% alcohol, this thin, woody wine has no trace of varietal character.
Not complex but if you're looking for size, red fruit flavors and balance, it has that. The nose shows compost and horse hide but for the most part it's fruity and welcoming. The mouth is fresh and a bit sheer, with direct berry, plum and creamy flavors. Finishes smooth for a $10 Tempranillo-Garnacha blend.
Not considered a noble varietal, Carignane can offer pleasure, and this one does. ItÕs quite rich and smells and tastes Porty, with dark chocolate and raisin notes, although the official alcohol is a moderate 13.6%. The plummy flavors are powerful, the tannins and acids soft.
Not disappointing given the price. There's some toast and tropical fruit on the nose, and then pineapple and mango flavors. The acidity runs a bit sharp, but overall this is a reasonable, warm-climate, tropical Chard for the money.
Not drinkable now or anytime soon, due to the tannins. Scours the mouth with a hard astringency, like the Cabernets of a generation or two ago. There are rich, ripe flavors of blackberries and currants swimming below those depths, as well as lots of sweet, smoky oak. But you'd need a crystal ball to know what this Bordeaux blend will do in 10 or 15 years.
Not dry at all, as the label promises, but overtly sweet, with vapid, sugary flavors of raspberries and cola.
Not entirely together flavors of sour cherry, cracker and seed mark this as a wine that may require some further bottle age. The components are here, but they do not come together.
Not everyone will love this Aglianico-based rosé from volcanic soils in Basilicata, but most will find its sweet marzipan aromas quite attractive. In fact, rarely does a wine embody the essences of almond paste more faithfully: It tastes ripe and sweet and has a firm backbone. A Marc de Grazia selection, various American importers.
Not exactly a world-class white wine but at least it smells and tastes like Chardonnay. The nose offers some butter and lemon curd, while the palate is jumpy and tastes like a mix of pear, apple and spice. A fresh, young wine that should be drunk soon.
Not exactly sleek but if you're O.K. with better than average size, sweetness and heat, it's more than fine. Aromas of sweet black plums are soft and stewy, yet the palate remains racy, with nervy cherry and raspberry flavors. A solid wine with just enough grit and bite. A Europvin, Christopher Cannan selection, Imported by multiple importers, including Michael Skurnik Wines.
Not exactly worth 100 points as the label implies, but this wine is ripe and full flavored, smooth on the palate and almost soft in texture. It is medium bodied and very drinkable.
Not far from Chablis, there is an enclave of Sauvignon Blanc in Saint-Bris. The wine is properly herbal, very fresh and citrusy. It has a definite animal flavor, tight and crisp to finish.
Not for everyone, this is the kind of Petite Sirah Quentin Tarantino would make if he made wine—big, in your face and ultimately a fine, bold wine full of intense black olive tapenade, chocolate and tobacco, with a tannic, peppery finish, a nod to its 22 months spent in French oak. Juicy and meaty and able to age another 5–7 years. Have some braised meat at the ready.
Not for fans of rich Chardonnays, this is a very dry, acidic bottling. It's more about clean mouthfeel and scour than hedonism. What fruit there is suggests limes, pears and brisk minerals, while smoky oak and lees contribute toasty, buttery, creamy notes. A distinguished and elegant wine that defines cool-climate coastal conditions. Grows more complex and interesting as it warms in the glass.
Not for the faint-hearted, this Zin is brawny and tannic, and high alcohol gives it a fierce burn. But it's fully dry, and has strong, deep flavors of dark forest berries, leather, tobacco and peppery spices. Now–2012.
Not for the fainthearted, this is a huge, mouthfilling wine bursting with yellow plum, hazelnut and peach aromas, and accented by smoke, butter and toast. Yet for all its size, it manages to marry that power with a sense of mineral elegance. Drink now–2010.
Not from old vines, but cloned from them in the pursuit of complexity. This is a very young, backward Zin, dominated by dusty, earthy notes, like a whiff of south-facing barnboard under a hot summer sun. There are some fruity, spicy flavors, but the flavors are similarly closed, and moderate tannins and high acidity produce a scouring texture. Might be more user-friendly with a few years of aging.
Not fully ripe, this has a flavor of green tomato jelly alongside notes of cherry and cola. It shows the delicate texture and crisp acidity you expect from this coastal vineyard, but don't try to age this wine. Drink it now.
Not in the same league as Donelan's Syrahs. The Grenache seems to drag it down. It's paler in color, there's a vegetal smell, and it's simple in berry, cola and spice flavors. Drink now.
Not just an intriguing wine that geeks will love to find, this bottling of Charbono is intriguing and accessible to lovers of many different styles. Rich but fruity aromas of boysenberry, black plum, hoisin sauce and wood smoke give way to a palate laced with more plum and rounded purple fruit as well as touches of graphite and gravel.
Not just old vines, but ancient vines, this is a juicy, concentrated and ripe wine. It is sufficiently rich and textured to need some aging to bring out the full fruits even more. Drink from 2014.
Not many $30 wines can offer fruit from 100-year-old vines, but this one does. It's full bodied and rich, with notes of plum and black cherries supported by hints of chocolate and vanilla. With its long, velvety finish, there's no reason to defer gratification, although it should drink well through at least 2020.
Not many Douro whites get the heavy bottle treatment like this fine wood-aged wine. It is a half-and-half blend of Gouveio and Viosinho, ripe and with layers of toast and intense yellow fruits as well as citrus acidity. It is just ready to drink although it will be better from 2017.
Not many Grand Cru wines are made into a Sec style of Champagne. This wine is more soft than sweet, with plenty of acidity as well as a touch of honey. Soft and round at the end, the wine is balanced and ready to drink.
Not many people cellar Zinfandel but this is one you might want to for a few years. It's very dry and tannic and extraordinarily dense, with a complex spectrum of red and black currant, pomegranate, molasses cookie, baked cherry pie, root beer, cocoa and peppery spice flavors that go on and on. Shows Zin's full-bodied power, with a fruity sweetness that seduces the palate. Absolutely delicious, but if you're allergic to high alcohol, go elsewhere.
Not many people have châteaus named after them. But Caroline Chanfreau-Philippon does and now she runs it as part of Château Lestage, both Cru Bourgeois. This is a rich and structured wine that is concentrated, ripe and juicy. With both attractive black-currant fruits typical of the vintage and firm tannins with tight structure, drink this wine from 2020.
Not many people make a Carignan anymore, because the variety was condemned by critics as rustic. But this isn't a rustic wine. With sweetly ripened blackberry, mocha, toffee, black pepper and smoky new oak flavors wrapped into fine, classic tannins, it might almost be a young Syrah. Lovely now and for a couple years.
Not many producers get fruit from this magical vineyard, sought after for being cool, coastal and meticulously farmed. This wine speaks to all that, offering sublime Meyer lemon, pear and golden honey around a balanced soul and wild ginger-infused intensity.
Not many varietal Marsannes are made in California, and this one is impressive. Savory, earthy nuances—rather than fruity ones—dominate, giving it a distinctive flavor profile. It starts with dried herb and mineral aromas, brings in fennel bulb and white pepper flavors and wraps it all with a luscious texture that powers a long, lingering finish.
Not many white Riojas reach these heights. This youthful Garnacha Blanca opens with tropical aromas of papaya, melon and honey. The palate is whole and fleshy, with welcoming balance. Flavors of spicy oak, lees, vanilla, white peach and melon end long, leesy and with complexity. Drink through 2018.
Not many wineries hold back Syrah this long, but it must have been because the wine was so tannic. It's still pretty tannic and dry. But there's enough sweet blackberry, currant and cherry fruit to satisfy, especially with char-broiled beef.
Not many wines come from Bucelas today, as its vineyards get eaten up by the northern Lisbon suburbs. This Arinto-based wine suggests there should be some more of this ultra-crisp white, which bears a passing resemblance to a Vinho Verde in its super-fresh apple and grapefruit flavors.
Not much Cabernet Sauvignon remains in the Russian River Valley, making this wine an outlier worth seeking. Cinnamon and nutmeg dust the entry, followed by a persistent level of baking spice on the palate. Approachable blue fruit and licorice dominate midway, revealing the 5% Malbec that's been blended in.
Not much complexity in this wine. It's oaky, rich in honey, pear and pineapple flavors, and soft, with a butterscotch finish.
Not much fruit shows up on the bouquet but there is a bland sense of vanilla and cookies. Feels heavy but with adequate citric acidity. Tastes monotone and lemony.
Not much fruity concentration, but nonetheless, this is a pretty good Chardonnay to drink with everyday fare, like salmon cakes or chicken breasts in a white cream sauce. It's dry, crisp and citrusy.
Not much going on beyond lots of oak and crisp, Central Coast acidity. You'll find watered down orange and tropical fruits.
Not much going on beyond oaky flavors of toast, vanilla and butterscotch. Underneath all that is pineapple and mango fruit, brightened by acidity.
Not much going on beyond simple jam, currant and chocolate-covered raisin flavors. It's dry and tannic.
Not much going on except sweet, toasty oak-like aromas and flavors, with lots of hard, dry tannins. There's a splash of cherries and plums.
Not much going on in this dry wine. It's thin in fruit, making the acidity stick out with a sharp cut.
Not much going on in this dry, acidic Pinot Noir. The cherry fruit is thin, allowing the alcohol to show through.
Not much going on in this dry, unripe wine. It's vegetal, with thin, acidic flavors of berries and spices.
Not much going on in this flat, candy-sweet wine. It tastes like the liquid in canned peaches and pineapples.
Not much going on in this heavy Chardonnay beyond the oak. There are modest pineapple and peach flavors, but they wash away quickly.
Not much going on in this inexpensive wine. It's watery, with a sugary, soda pop sweet finish.
Not much going on in this off-dry wine. It has very thin flavors of vanilla and pineapples.
Not much going on in this soft, direct Chardonnay, besides sweet oak, with its buttered toast, vanilla and butterscotch flavors. Way underneath is pineapple and lemondrop fruit.
Not much going on in this sweet Chardonnay except toothpicky oak, vanilla and watered-down peach juice.
Not much going on with this dry, crisp Chardonnay. It has watery flavors of citrus fruits and apricots, with a hint of oak.
Not much going on with this simple but drinkable Pinot Noir. It's light in body and softly crisp, with slightly sweet cherry pie and sweet oak flavors.
Not much in the way of aromas except for flatness and apple juice. This wine is a cipher for the most part; it has flat apple and lemon flavors and then a maderized finish that is wheaty and suggests vanilla. Not fully vital; could already be past its prime.
Not much of this variety comes from this mountainous appellation, but this bottling suggests it can work well. Hearty blackberry aromas are leveled by anise, sage, black rocks and a touch of pencil lead on the nose. The palate is very tight and minerally, with chipped-graphite flavors providing structure to the prominent black and purple fruits.
Not much of this wine is made and that's a shame. A celebration of richness and creaminess on the palate, the wine is given extended lees contact to contribute both texture and complexity. Marked by oaky caramel notes on the nose and palate, the wine also shows minerality and freshness, especially on the finish.
Not much of this wine was made, the grapes coming from a vineyard in the heart of the appellation farmed by Phil Coturri. Earthy and light in oak, it struggles to show fruit, remaining more about minerally and compostable aromas.
Not much Rutherford character here, in the way of structural complexity. What you get is a soft, gentle wine, with rich, ripe raspberry jam, cinnamon and toast flavors that are easy to like, especially with a juicy burger.
Not much Syrah is grown in the Willamette Valley, but Cristom has made it for quite some time now. Tart and astringent, this has black cherry and earth flavors, a light hint of fungus, and chewy tannins.
Not much to like in this sweet, soft, simple Pinot Noir. It has raspberry, cola and licorice flavors. This brand has all but collapsed recently.
Not noticeably sweet, despite its low alcohol, this is a bowl full of crisp, green apple fruit. Clean and simple.
Not offering much now beyond a full body, big tannins, lots of oak and extracted blackberry jam and milk chocolate fruit. There's lots of deliciousness, but not much elegance or sophistication. Roll the dice and stash it for six years to see what happens.
Not often do you find blends of Cabernet Franc, Cabernet Sauvignon and Carmenère. And it's been a while (1999) since we last tasted it; this version is ripe, a bit hard and very, very serious. The nose has complex olive, cassis and herb aromas, while the balanced but raging palate is ripped, tannic and fully acidic. Drink now, but with food.
Not one of the best Cabs from this venerable winery. Despite a cool vintage, there's a burnt edge to the blackberry pie filling flavors. Tasted in late 2007, the tannins are very astringent, and shut down the palate. Could show better after 2008.
Not one of the generally declared vintages for Port, this year produced some ripe, sweet single quinta vintages. It also was a good year for rich, sweet tawnies. This is ripe, toffee-like in character packed with ripe raisin and sultana flavors. It is a luxurious wine, of course ready to drink.
Not only does this wine show off some attractive floral notes, it also delivers that supple texture so desired in Pinot Noir. Mocha, herb and black cherry notes all make appearances, but the fruit dominates, gliding into a long, silky finish. Drink now–2017.
Not only extremely drinkable, but shows real varietal elegance and class. Dry and fairly tannic, the wine brims with flavors of blackberries, blueberries, chocolate, sweet leather and Provençal herbs, with good acidity for balance. Best now.
Not only is this a great bottling at a judicious price, but it also shows a great deal of nuance from the appellation that often brings mostly power. Blackberry, beef, smoked game and pencil shavings show on the nose. The palate brings bright hibiscus and tart elderberry as well as graphite, thyme and bay-leaf flavors.
Not only is this appellation blend the cheaper Nebbiolo offered by Steve Clifton's Italian varietal-focused winery, it's the best right out of the bottle. Bright strawberry, sweet rose, leather, star anise, cardamom, black-cherry-laced gingerbread and vanilla show on the rich and full nose. The tannins part to open dried strawberry, plum, rose hip and earthy flavors, proving both manly in presence but feminine in delicacy.
Not only ripe apple but juicy yellow plum notes appear on the nose. That fruity appeal carries on right across the palate where it is supported by a lemony wave of frothy enlivening fizz. A tinge of autolysis adds seriousness and depth. This might benefit from a little further bottle age. The finish is dry and classy. Drink 2017–2019.
Not overdone or overripe, here's a rich Chard that boasts fresh peach and red apple notes with notes of tropical fruit acidity. Clean and solid with a medium mouthfeel; an easy-drinking choice that's perfect for company.
Not overly concentrated or extracted, this is a plump, medium-bodied Pinot Noir that should have broad appeal for its cherry and cinnamon aromas and flavors and reasonable price. It's clean and refreshing on the finish, which is anchored by hints of mocha. Drink now.
Not overly expressive on the nose or palate, this Chardonnay brings muddled citron and salty cheese rind notes into the mix. Light in style, the acids are a bit sharp come the short finish.
Not overly full-bodied, not overly ripe, not overly wild, but just right for dinner time. It's well balanced, velvet textured and multilayered. Brambly, bright raspberry and blackberry flavors fill the mouth, supported by smooth tannins and good acidity that keep it lively and appetizing through the long finish.
Not overly sweet, this offers a spicy character on top of a touch of honey and fresh lemon flavors. It's surprisingly and attractively delicate for a Gewurztraminer, and ready to drink now.
Not overtly green smelling, but thisdeals herbal aromas of olive and eucalyptus. Lean and scratchy on the palate, with citrusy, reticent flavors of light red fruits and leaves. There's not much to the finish.
Not particularly Chardonnay-like, this tastes more like a Sauvignon Blanc, with flavors of citrus, lemongrass, vanilla and honey. It seems a little sweet on the finish, but nicely tart.
Not particularly Petite Sirah-like, because it's not a big, huge, tannic wine that needs a long time to come around. But it is a marvelously good red for drinking now at a fair price. Drily tannic and polished, it has deep flavors of fresh, crushed ripe blackberries and cherries, with a delicious edge of pepper and chocolate.
Not particularly varietal for a Chenin Blanc, but a pleasantly rich white wine to drink now. It's crisp in acidity, with sweet flavors of oranges, honey and vanilla.
Not quite as big as the Bâtard, Latour's Corton-Charlie is the house's flagship (the company owns 10 hectares of the grand cru) and most ageable wine. The 2000 boasts aromas of gunflint, pear, smoked meat and buttered toast. White peaches emerge on the palate, but the primary flavors are of minerals and spice. Finishes with tons of citrus and an almost tannic feel. Give it two or three years to begin to soften.
Not quite as bold as its name suggests, this wine is well-balanced and fun to sip. Fruity and medium-bodied, it smells like raspberries and rhubarb, tastes like red cherries and feels nicely full on the palate, bolstered by a hearty dose of fine tannins.
Not quite as distinctive as some of the other 2009 Block offerings from St. Clair, this is nonetheless a solid wine, exhibiting gently leafy nuances layered over pick grapefruit and melon flavors. It's mainstream in style, not overly heavy, with a crisp, refreshing finish.
Not quite as extremely sweet as some of the giant BAs from 2006, this wine actually shows a modicum of minerality and spice to go along with hints of dried apricot and honey. It doesn't finish as long or powerful as some, but instead shows a certain elegance and balance.
Not quite as good as the 2007 Les Collines from this producer, but perhaps it just needs more bottle age. Light spritz and flavors of berry punch, along with not-yet-integrated barrel toast. Give it another year to fill out.
Not quite as impressive as some other vintages, the 2002 Print Shiraz boasts plenty of color but lacks some nuance and freshness. Aromas of baking spices are tinged with coffee, anise and dates, while the flavors of dried fruit and chocolate dominate the palate. It's big and mouthfilling, with 15% alcohol.
Not quite as impressive as the wonderful 1998, this blend of 60% Grenache and 40% Syrah features solid black-cherry fruit and hints of smoke but seems a bit compact, with firm structure. Still, the persistent finish and reasonable depth suggest it will show better in a couple of months.
Not quite as rich and balanced as in past vintages, the 2004 is a bit ordinary in blackberry and cherry flavors. The tannins are fairly powerful, and the wine, which clocks in at over 15% alcohol, feels hot and peppery.
Not quite as ripe as previous vintages, with an earthy, herbal edge, but that works to the wine's advantage, highlighting its elegance and class. Smooth, smoky oak frames the blackberry and currant flavors. Should develop bottle complexity over the next 6–8 years.
Not quite as showy as its cousin Zinfandel, this Primitivo takes more time to emerge from its shell, eventually revealing scents of white pepper and graphite. There is absolutely no show of Zin's traditional hamminess either; instead, mouth-watering minerality and a vibrant acid structure lingers on the palate.
Not quite dry, but certainly not medium dry, this is a hard wine to place. It has yeasty flavors and and an acidity that seems unbalanced. The aftertaste, with its baked-apple flavor, is more attractive.
Not quite dry, this is a creamy apple-flavored wine. It is fresh, fruity and immediately attractive, with a light, fragrant aftertaste. Drink now.
Not quite dry, this is an impressively rich wine. It has a strong mineral element that brings out the currant flavors and intense acidity. This is a wine that is still developing, offering an impressive array of flavors while still needing time. Drink from 2015.
Not quite dry, this is packed with red fruits. An attractive crisp acidity balances the ripe, creamed strawberry flavor. Drink now.
Not quite dry, this lightly perfumed wine has fresh apricot and white peach flavors. It is poised with acidity and a soft texture. Drink now.
Not quite dry, this offers flavors of honey and almonds, with a fresh element that brings in a more textured, mineral character. Ripe pears and fresh acidity shine through at the end.
Not quite ripe, with a green, vegetal streak cutting through the thin flavors of cherries. It's a soft, simple country wine.
Not quite ripe, with a vegetal, herbal edge to the cherry and raspberry fruit. The acidity is nice and brisk, and the texture is beautifully silky, but that tug of greenness distracts, and limits ageability.
Not quite ripe, with an herbal, almost vegetal taste that cuts across the cherries and red currants. Acidic and tannic, too. This hard, austere wine is unlikely to improve.
Not quite ripe, with earthy, green tomato, raspberry Newton cookie and spicy oak flavors. Drink now.
Not quite ripe, with green, vegetal notes suggesting asparagus. This was a cool vintage, and the wine is from a cool area.
Not quite up there with previous vintages, although they've held the price and that's a good thing. The cold vintage took its toll, making this wine tart and somewhat green and herbal. Shows enough citrus and peach fruit to get by.
Not quite up there with the '05, but certainly better than the '04, this wine shows softly ripe flavors of cherries, raspberries and red currants, with complexities of mocha, vanilla, bacon, pepper and sandalwood. Beautiful now and for the next 3–5 years.
Not quite up there with the great '07. More like the ‘06, offering vast, ripe flavors that lack complexity. The pineapple, crème brûlée, apricot, nectarine and honeysuckle flavors taste almost dessert-sweet, accented by caramelized oak.
Not quite up there with the wonderful 2003, probably due to the hot vintage, which made it a little soft and overripe, but it's a very good wine. Shows black currant, mu shu plum sauce, baker's chocolate, leather, clove and pepper flavors, wrapped into firm tannins. At its best now and for a year or two.
Not quite up to the quality of the 2004, but this is still an authoritatively flavored Provençal blend. Black cherry and spice flavors show some gripping tannins on the finish; hold another year, then drink through 2012. Imported by Routas USA.
Not ready for drinking now. Shows youthfully aggressive tannins and forward flavors of blackberries, currants, herbs and unintegrated new oak, making it the least satisfactory of Stonestreet's impressive new releases if you're looking for something now. Seems like it will make a very fine bottle after 2011 or so.
Not really distinguishable from the winery's regular bottling of Sangiovese, this too has just a hint of sour cherry, with leafy, earthy, drying tannins.
Not really dry, but off-dry to semi-sweet, with pleasant flavors of citrus fruits, peaches, brioche, vanilla and spice. Nice with fresh fruit and sweet country ham.
Not really dry, like the label says, but with apricot and orange jam richness. Sauvignon Blanc adds citrus fruit notes and acidity. There's also a lot of new oak. Drink this tasty wine now.
Not really pink, more of a salmon color, and quite sweet, with tangerine jelly and vanilla flavors. Good acidity and super-clean winemaking make it balanced and zesty.
Not really sweet, and not entirely Riesling (the blend includes 13% Gewürztraminer and 10% Pinot Gris), this off-dry wine tastes like fresh squeezed apple juice, lightly sweetened.
Not showing many complexities now. It's a big, ripe, fruity wine, with strong flavors of cherries, raspberries and smoky sandalwood, wrapped into a silky texture. Drink now.
Not showing much now, beyond good berry and orange fruit, smooth tannins and fine acidity. It's a wine you'd easily bypass in a big tasting, in favor of a more muscular style. But then, showiness in youth has never been Calera's forte. Should slowly gain bottle complexity over the years. Best 2010-2013.
Not showing much pleasure right out of the bottle, with a sharp, tannic mouthfeel. There's a deep core of black currant fruit that veers into overripe raisins. Might age, but it's risky.
Not showing much succulence right now, but firm and sturdy, in keeping with the relatively cool vintage. There's green, minty taste alongside the berry, cherry and anise flavors. Could develop and soften with a year or so in the bottle.
Not showing the richness of the fabulous 2005 vintage, but a very nice wine nonetheless. Bone dry and rich in citrusy acids, its flavors veer toward cherry skins, orange zest, cola, anise and pepper.
Not showing very well and smelling like sweet soda. Spring for Klinker Brick's 2008 Old Ghost instead, a much more stellar version of Lodi old-vine Zin, double the price but worth every additional dollar.
Not showing well now due to hard tannins and extreme dryness. There's a core of blackberry fruit but it's buried beneath astringency. This Merlot-based Bordeaux blend may develop.
Not showing well now due to the tannins. It's dry and tough, with a resistance to the richness. Yet the core of flavor is enormous. Shows concentrated, flashy flavors of cherry marmalade, raspberry, orange blossom, cola, licorice, rose tea and spices that go on and on and continue to develop in the glass. The texture is pure silk and satin. Needs 4–6 years to develop, and could go beyond that.
Not showing well now due to tough, gritty tannins and unintegrated fruit and oak flavors that taste jammy sweet in raspberries, cherries and mocha, like a little fruit pastry. All the parts seem to be there to age. Try towards 2011.
Not showing well, with a heavy fullness of jammy berry-cherry fruit and strong tannins. Sweet oak sticks out like a sore thumb. Its future is hard to predict. Most wines that age gracefully start out impressive. This one just tastes overwrought. The score reflects crossed fingers for improvement.
Not simply a jammy mouthful of fruity richness, the 2007 Woop Woop shows enough structure to ably partner food rather than replace it. Notes of raspberries, roasted coffee and vanilla are slightly confected, but the firmness on the finish proves this is not a cocktail wine. Burgers, anyone?
Not something easily found, this pink-orange wine is made from an unusual variety in its red form, let alone as a crisp, tart companion to picnic fare. Orange peel and strawberry are the highlights in this easygoing, lovable quaff.
Not such a rarity these days, Albariño is turning heads in California and Oregon. This tart, juicy, and deliciously fresh effort is loaded with tangy citrus and green apple fruit. It's leesy and textural, tasting of wet stones: in sum, a wonderfully refreshing summer white.
Not sure if this is a sparkling wine, a dessert wine or something in between. Grassy aromas of apple juice are jumbled and slightly pickled. This stays unfocused on a fizzy palate, while sweet soda-like flavors of lemon-lime and lychee finish sudsy and candied.
Not sure what's going on at StoneCap, but after a couple of outstanding Merlot vintages, it seems to have lost its way in 2011. Spritzy, bitter and herbal, there's a big splash of vanilla, as if intended to cover the vegetal flavors of unripe grapes.
Not sure what's going on here but both bottles of this Cab smelled of diesel gasoline, burnt rubber and corn nuts.
Not sure what has changed at Isabel, but the wines seem to lack the excitement of past vintages. The 2007 is oddly neutral, with waxy overtones to the grapefruit and lemon flavors and a slightly bitter note on the finish.
Not sure which vineyard sourced the grapes, but this is a flavorful, ready-to-drink bottle of wine. There is substantial evidence of aging in expensive new oak barrels, with a lot of coconut flavor over toast, chocolate and cherry. Tannins are soft and the fruit is round and luscious; except for a slight fall-off in the finish this could be from any one of a number of well-known Walla Walla wineries.
Not sure why a five-year-old Syrah is being released in the spring of 2009, but it remains reasonably fresh. The primary fruit is fading, and the excessive, toasty, smoky barrel flavors tend to bury the subtleties that age may have provided. This is simple, peppery, and absolutely ready to drink right now.
Not surprisingly, this young wine has dense, potent tannins, along with plenty of stem and herb accents. It's balanced texturally, and has rather acidic, young fruit flavors of cranberry and raspberry. At the moment it is the most chewy and tannic of all the 2010 reds from Animale.
Not sweet or soft, this assertive dry wine has effusive herb and snap-pea aromas and flavors, bright acidity and medium body. It's a refreshing pour for a hot afternoon or evening.
Not terribly complicated, but it offers plenty of everyday pleasure, with its array of cherry, plum, oak and spice flavors.
Not terribly tannic or concentrated, this is nevertheless a charming, savory wine for near-term consumption. Red-skinned plums marry with grilled meat and toasty oak and glide to a soft, easygoing finish. Drink now–2020.
Not that much Hunter Shiraz makes it to the U.S. these days, but this bottling from Wyndham Estate is a nice example. It shows rather clean winemaking, with strong vanilla and cedar notes from barrel aging to go alongside blueberry and blackberry fruit. Only mildly tannic, so it's approachable now, but should age through at least 2012.
Not the best Monte Bello to emerge in recent years. There's a sharpness of acidity that cuts the palate, and it accentuates the fresh fruit, giving it a jammy zing. More troubling is an overripe raisiny flavor. This bottling is, of course, one of the most ageable in California, but the inherent imbalance seems to mitigate against long time in the cellar.
Not the darkest, biggest or richest Shiraz to ever come out of Australia, this is nevertheless a delightful wine. A green peppercorn note accents red raspberry and cherry fruit, with just a hint of vanilla in the background. Drink it over the next year or two.
Not the most successful Rosella's Pinot ever. The flavors are rich enough, suggesting raspberries, cherries and cola, and the wine is dry and silky. But there's an acidic sharpness, reminiscent of mint jelly, that deranges the palate.
Not the richest Chardonnay ever, but it has complex notes of citrus, apple, nectarine and tropical fruits, with kisses of vanilla and cream. Acidity gives it elegant brightness.
Not to be confused with Castello di Gabbiano (a wine estate in Tuscany), Piedmont's Castello di Gabiano delivers this top-shelf expression of Barbera with rich concentration and intense aromas of black cherry and toasted nut.
Not to be confused with the Mae's “Flagship” bottling, which is a more limited reserve, this classy and varietally spot-on wine brings coffee concentrate, red licorice, black cherry cola and a streak of vanilla harmoniously together. The focus and purity are outstanding.
Not to be confused with the winery's Vintner's Reserve, this has a limited two-barrel production and is priced lower. While cranberry and citrus flavors feature in both, this one has a pretty, lingering chocolate note, suggesting extended aging in oak.
Not to be confused with wines from the vineyard of the same name in neighboring Pernand-Verglesses, this balanced wine shows ripe tropical fruits as well as toasted wood flavors. It is structured and still developing its rich potential. Drink from 2017.
Not too big, and very tasty, this wine offers a baking-spice aroma leading to almost-sweet red cherry flavors, followed by oaky shadings of vanilla, chocolate and cinnamon that circle back around. It's well balanced by firm tannins and ample acidity that back up the ripe fruit character.
Not too deep in color or overly effusive in aroma, this nevertheless full-bodied wine has fresh red cherry and plum flavors backed by firm acidity and tannins. Its relative restraint and balance will make a great accompaniment to grilled quail or chicken or even roast venison.
Not too dissimilar from an Italian Moscato d'Asti, this offers exotic scents of oranges and tropical fruit. It's a bit sweet, but balanced in part by the bubbles. This would be great at brunch, or served on its own.
Not too heavy or too rich, this medium-bodied wine has mellow spice and fruit flavors, good balance and a gentle texture. It will be perfect when you don't want to drink a blockbuster.
Not too loud or vocal on the nose; it offers basic but entirely attractive ripe berry aromas. Tastes like blackberry and black cherry, with ample oak adding chocolate and vanilla flavors. Baked and rich tasting but it dries out well on the finish. 375 cases made; drink now through 2016.
Not too many Port-style wines are made from Chardonnay, as this one is. The residual sugar is 6%, but it's not a very good wine. Tastes cooked or stewed in pineapple, and the high alcohol makes for a burnt feeling.
Not too rich or heavy, this classic, dry wine has plenty of personality emerging from the mint, cedar and anise aromas, crisp raspberry and cranberry flavors and medium body.
Not unlike this producer's 1999 Chardonnay Selection, this Gran Reserva's delivery is all at the beginning. Apple and toasted oak start things off and are followed by crisp acidity and a smooth mouthfeel, However, the finish is short and the oak somewhat overbearing.
Not very Chardonnay-like, more like a Viognier or Pinot Gris with its aromatic floral, tropical fruit, citrus, melon and spice aromas and flavors. Still, it's very tasty, and dry as well, with a crisp spine of minerally acidity.
Not very expressive, but this wine's fragrance does reveal delicate aromas of rose and berry, which carry over to the palate. It doesn't have quite enough fruit richness to support the vigorous, almost aggressive, bubbles and drying finish.
Not very expressive, it opens with subdued aromas that recall lemon peel and toast. These carry over to the palate along with a note of butterscotch. There's not enough fruit richness to support the racy acidity.
Not very expressive, this shows subdued aromas that recall coconut, toasted oak, espresso and raw, red berry. The palate delivers red berry, licorice, mocha and vanilla alongside mild tannins. It's already surprisingly accessible. Drink 2015–2020.
Not very fragrant, in fact it's barely a step above water in its neutrality. The palate is clean and solid, with sweet flavors of candied mango and melon. Plump and on the mild and bland side overall.
Not very fruity, with gritty cherry flavors and a hard, edgy, almost sour profile. Does nothing for the reputation of Merlot in Argentina. Overpriced, too.
Not very intense, the sharp citrus and chalky pencil shaving aromas are followed by minimal fruit flavors of barely ripe apple and stone fruit skin.
Not very Oakville-like, this Cabernet is bone dry and strong in tannins, giving it an astringent mouthfeel. It's light in body for a Cabernet, with lots of acidity. However, it does have pretty flavors of blackberry and sour cherry candy.
Not very Pinot Noir-like, with a heaviness that could be Grenache. The flavors are of cherries, red currants and sandalwood. Drink up.
Not very successful, especially at this price. It's showing the weaknesses of Paso Cabernet. Although there's obviously ripe fruit, the wine has an awkward mouthfeel, with semisweet fruit flavors that finish with a green, peppermint jelly note.
Not very vivid in color, with aromas of rhubarb, raspberry and red licorice candy. The palate is a touch scratchy, with flavors of cassis and brown sugar but not a whole lot of true Cabernet character. The finish has a slight tannic bite, but overall this is generic red wine to the max.
Not well known in foreign markets, Lagrein is a traditional grape found in the far north of Italy. This Riserva is a expression, with impressive intensity and bright aromas of blackberry, cola and plum. The mouthfeel is soft, velvety and long.
Not yet fully open, this blend of Les Collines and Seven Hills vineyard fruit has high-toned aromas of violets, sage, toffee and black plums. The feel is supple, showing depth and detail to the dark fruit flavors along with exceptional length. It's all about subtlety and elegance.
Not yielding much now beyond hard tannins and primary fruit flavors of black currants that verge on raisins. But then, it's Petite Sirah, a known ager, and the acid-tannin balance suggests just that. Give it until 2012, at least.
Not your average bottle of bubbles, this naturally fermented wine has a cloudy appearance, wild earthy aromas and lots of peachy, spicy, earthy flavors.
Not your average Pinot Grigio, this has the depth, body and complexity of a seriously delicious wine. The aromas and flavors resemble honeydew melon, watermelon and ripe peach, while the texture is smooth—almost thick—and luxurious. It will pair well with cheese and even dishes usually reserved for red wines.
Not your average rosé, this bottling based on Rhône varieties is a pleasure to drink. Light coral in color, it boasts subtle but fresh raspberry aromas that lead seamlessly to white peach and raspberry flavors. Vibrant acidity perks up its smooth mouthfeel, lending balance and elegance.
Not your average white, this white Rhône-style blend looks, tastes and feels almost like a late-harvest wine but it's dry. A deep gold color leads to an aroma of salted peanuts and a flavor that's buttery, toasty and nutty. The texture is quite thick and helps the flavors cling to the palate on the finish.
Not your average Zinfandel, this one could almost be a Syrah with all its peppery, meaty and smoky aromas and flavors. They are wild and different but puzzling. The wine is full-bodied, tannic and almost thick in texture.
Not your grandmother's Soave, this is fully loaded, from its charming, fresh aromas of peaches and orange blossoms to its plump, fleshy flavors of stone fruits. And it's all backed by bracing acidity that keeps the ripe flavors lively right through the long, minerally finish. Editors' Choice.
Not your standard blackberry-and-oak bomb: there's zing and snap, and even a whiff of mint to the nose. Deep and full-flavored, with chocolate, coffee and some earthiness. It has the length and supple tannins to qualify it as a winner. Quite pure and focused.
Not your typical Malbec, this Bulgarian version has aromas of tobacco leaf and cassis, and flavors of tart cherry and red plum. It offers soft tannins and a finish filled with tastes of red fruits.
Not your usual dark and superripe California wine, this is light in color with a brick-brown edge. It smells lightly spicy, almost like salt and pepper, and tastes dry, beefy and also a bit like raspberries and black tea. It's a great change of pace and very interesting to taste.
Not your usual SB, this full-bodied version combines herbal, savory aromas and mineral flavors with a fairly rich texture and lingering finish. It's complex and satisfying, and will pair well with rich seafood.
Notable for a soft, buttery creaminess that makes it feel caressing in the mouth. There's just enough acidity to give a boost to the intense lemondrop candy, pineapple, crème brulée and vanilla flavors. Drink up with roast chicken, grilled salmon or portobello mushroom risotto.
Notable for balanced elegance, this Cabernet is dry and complex in blackberry, currant, cassis and plum flavors. Oak gives it a lovely jacket of smoke. It's tough in tannins, and unlikely to age, so drink over the next 2–3 years.
Notable for its richness and concentration of fruit, and also for the finesse of the tannin structure. Feels softly lush and luxurious, with potent blackberry and cherry-pie filling, raspberry liqueur, dark chocolate and smoky sandalwood flavors. Needs time to resolve its elements. Give it 5–6 years in a good cellar.
Notable for its richness and structure, this offers the most delicious blackberry, cassis and toasted oak flavors. Firm minerality and intense tannins provide a solid foundation for all the richness. Drink now–2017.
Notable for its soft texture, thoroughly ripe fruit, and richness of mouthfeel, which is what you want in Pinot Noir. It's not an ager, but so deliciously refined, you want to keep drinking. Shows ripe raspberries and cherries, with their liqueur counterparts, and the sweet smokiness of oak.
Notable for sheer deliciousness, the way you can't stop at one sip but want more. Soft and gentle, with just a touch of crispness and oak tannins, this Pinot's flavors star. Raspberries, cherries, cocoa, red licorice, cola, vanilla all mingle into some fabulously sweet confection that manages to finish thoroughly dry.
Notable for the smoothness and finesse of the mousse, or bubbles, this Pinot Noir and Chardonnay brut-style blend is rich and crisp in acidity. There's a honeyed sweetness to the generous strawberry, raspberry, lime and vanilla flavors.
Note the remarkably low alcohol! Not surprisingly, this is a searingly tart wine, the acidity further emphasized by stainless steel fermentation and aging. Nonetheless, flavors are rich and deep, a lemon and grapefruit explosion that seems to demand raw oysters. Definitely a wine for acid lovers.
Note the vintage—2009. This is already moving into maturity, loaded with berry-pie fruit flavors, especially blueberry. It's soft and drinking well, with cinnamon and baking spices in abundance. Don't delay—enjoy it over the next couple of years.
Note: This is the same wine labeled Blue Rock in other markets. It's a supple, dark wine that has explosive fruit. Loads of black cherries cascade from the glass, tinged with hints of black tea and violets. Drink now–2025.
Notes of almonds and sweet fruit combine with steely acidity in this wine. It has both a bright, fresh character and honeyed smoothness. It is still quite youthful and could age well for 3–4 years.
Notes of anise and white blossoms perfume this gorgeously sheer Riesling. It's intensely sweet, bursting with honey, grapefruit and tangerine flavors, yet balanced neatly by high-toned acidity and a uniquely herbal flair.
Notes of apple blossoms and lilacs lend a floral exuberance to this semi-sweet wine. It's fresh and invigorating on the palate with crisp pear and white peach flavors accented with herbs and sprightly acidity.
Notes of apple immediately rise from the glass: Ripe and mellow Golden Delicious as well as crisp Granny Smith. A background of shortbread appears with a little more air. On the palate the mousse is very lively, almost frothy, highlighting the briskness and freshness of this cuvée. Crisp apple and citrus notes underline the purity and freshness against a backdrop of subtle autolysis. The finish is bright and clean.
Notes of apple, spice and brioche lead to tart citrus flavors. A lively mousse keeps the attention high.
Notes of apple, yellow peach and pear are savory in tone in this unoaked Chardonnay. Dry in style, it's delicately concentrated with soft tangerine acidity. The finish is brisk but clean.
Notes of ash partner with white pepper, herbs and peach. This wine is very light in style without the concentration to stand it up.
Notes of baked-berry, herb and savory spice come together well on the bouquet. It feels chunky and round but lively, with plum and cassis flavors that carry an herbal, tomatoey shading. This is fresh and herbal enough so that you know it's Old World.
Notes of beeswax, mirabelle plum compote and faint cardamom spice suggest a wine no longer in the first flush of youth. This is a compounded, rich but dry, layered but ultraclean wine. The palate reveals textured notes of gingerbread framed by the ripe fruit of ripe, dried yellow plums and even stored winter apple. There is just an echo of peach on the finish. This has lots of substance.
Notes of beeswax, orange oil and melon are accented with citrus pith and white flower subtleties. Medium to full bodied, this starts off lax, but a charge of acidity gives the midpalate a boost. Sip this alongside citrus-marinated grilled shrimp.
Notes of bold black fruit, prune, tobacco and toasted almond open the rich bouquet of this dense wine. Creamy and soft on the finish, this would pair well with roasts of chicken or pork.
Notes of bright, candied red cherries, cedar and spice fill the nose and palate of this full bodied blend of Saperavi and Merlot from Georgia. The bright acidity makes for a fresh sip, but harsh tannins lead to a choppy, jagged finish.
Notes of bruised apple peel make this wine appear older than it is, but it is not without charm. The apple fruit is tied into a streak of bright, lemony freshness concluding in a just off-dry, invigorating finish.
Notes of burnt caramel hover above the glass but on the palate precision reigns. A frame of earthiness and zest still shrouds the fruit. This wine will take time to open up but has a promising core of concentrated flavor and a backbone around which layered flavors of pear and quince will express themselves. The earthy pear and citrus zest notes are full of promise. Drink 2018–2030.
Notes of burnt caramel, dried date, mocha and fresh savory herb like thyme and bay leaf complement the umami and rancio accents of mushroom and nut, creating a fantastic complexity to the nose and mouth of this aged Rivesaltes. Thick and viscous, it has a heavy character that's marked by prune, caramel sauce and roasted spice on the close.
Notes of buttered toast, butterscotch candy and caramel popcorn flavors dominate this wine. Underneath all that is a wine with pineapple, green apple and pear flavors, brightened with crisp acidity.
Notes of candied mandarins steal their way into this fresh, fruity and blossom-scented wine—think apricot, tangerine and jasmine. The charm is easy here, and all is held on the fruity, perfumed side. This is playful, fruit-driven fun.
Notes of canned peach, guava and a slight banana kick are restrained on the nose. The lithe palate is citrus-driven, with tart nectarine adding a bit of additional fruit.
Notes of caramel apple are juxtaposed with touches of saltwater and dusty mineral in this unusually savory-yet-sweet wine. Lithe and lean on the palate, it finishes briskly.
Notes of caramel sauce and balsamic reduction grace the jammy raspberry and cherry center of this wine. The medium-weight palate offers surprisingly gripping tannins, with a fine sandpaper-like texture and lively notes of black currant and plum. Drink now.
Notes of cedar and violet meld with a ripe, juicy black-fruit flavor in this bold, deeply concentrated Cabernet. Softer and riper than the Rezerva, it has a slightly grapey midpalate. It's full-bodied in style, with a frame of lush, furry tannins.
Notes of cedar, paper and leather carry to the cassis laden palate, with meat juices and a hint of plum. Light in weight, with talcy tannins, this wine is straightforward and an easy drinking entertainer.
Notes of chalk, bread and stone precede the bruised apple notes on this beautiful, elegant vintage Crémant. On the palate, the apple notes become fuller and rounder and appear like mellow, baked Golden Delicious. There is purity, structure and precision in the autolytic notes which are supported by pure citrus and apple freshness, leaving the palate impressed but not weighed down. Hints of spice develop in the background while all the freshness makes for a lip-smacking, long and savory finish.
Notes of char, wild berry, dill and caramelized sugar fill the nose. While it's initially soft, bright acids and firm, medium-grained tannins bolster the midpalate. Pastry and dark berry flavors drive the medium finish.
Notes of cherry and raspberry open the nose of this organic wine. It is easy on the palate, with a lean, fruit-filled finish.
Notes of chocolate-covered espresso bean and toffee swirl with aromas of red cherry, red currant and Indian spice. The palate is medium bodied, concentrated and fruity, and the light tannins make this an easy-drinking selection.
Notes of chocolate fudge, cherry, toasted vanilla and espresso peel off layer after layer to reveal a true star of the Valpolicella. The wine has elements of both classic and modern winemaking with warm oak notes on the heels of red apple and tart cherry.
Notes of chopped star anise, sage, white spring flowers and Bartlett pear float out of the glass. The elegant palate offers yellow apple, white almond and citrus zest alongside a refined perlage. Bright acidity gives it a clean, quenching finish.
Notes of cider, sweat and Chinese five spice give this wine an intriguing edge. Medium-full in weight, it has soft lines, plenty of flesh and a succulent finish.
Notes of cinnamon and peppercorns adds complexity to the cranberry-pomegranate fruit and slate minerality on the nose of this single-vineyard expression. It's more reserved in its palate, which offers cranberry tang with an herbal sagebrush quality, proving a reliable, straightforward take on the grape.
Notes of clove, toasted nut and spicy, juniper-infused bresaola open the bouquet of this hearty effort. It sports a bright, polished, savory mouthfeel, with a distant touch of sweetness.
Notes of cocoa and oak-derived spice add depth to the ripe, dark fruit core of this wine. Black berry, cherry and plum flavors abound on the plush palate, framed by firm tannins and a thick, supple texture. Gripping plum-skin and cigar-box notes linger long on the finish.
Notes of cola, black pepper and cocoa on the nose are followed by touches of red cherry, cedar and spice in this elegant red. It has a dry, sophisticated character but good red fruit roundness to balance the package.
Notes of creamy apple on the nose also pervade the palate where they are joined by a more bitter element that lends both structure and pleasant backbone. In spirit, this is sprightly and pure and brings lots and lots of honest, frothy refreshment.
Notes of crisp green pear and crunchy red apple are very appetizing, the palate is fresh and echoes these flavors and edges them with some spice and alcoholic heat, but also has a drive and energy of its own. Friendly and very moreish.
Notes of crushed berries on polished mahogany come to mind. This is elegant and classic, its strucure is firm but not imposing, the tone is one of subtlety and elegance. This stands straight and presents honest, dark fruit and leaves with a long, velvety train of spiced berry, more mahogany and a touch of forest floor Very alluring.
Notes of crushed black pepper and cedar against a backdrop of ripe red fruit are pleasant on this full-bodied Cab Franc, but hints of green reeds and resin distract.
Notes of crushed granite and slate find harmony against a backdrop of pert grapefruit and lime flavors. Vivacious and lean, this finishes briskly with a spray of orange blossom.
Notes of crushed leaves, leather and tobacco leaves on the overt nose indicate the first signs of evolution, with aromas of mulberry, black cherry and black raspberry also evident. Full bodied with balanced alcohol and lightly dusty tannins, the wine overcompensates in structure with its lightly tart acidity. Already evolving, this will drink now and up to 2–3 years longer.
Notes of crushed spices accent the black cherry and plum flavors of this Pinot, making it savory. It's a dry wine, crisp in coastal acidity and a little rough in texture. Not going anywhere, so drink up.
Notes of crushed stone and restrained melon fruit combine in this medium-bodied rosé. It's a pleasant quaff, with a clean but abbreviated finish.
Notes of dark berry, crushed flower and tobacco come together in this blend of Sangiovese and 10% Merlot. The firm palate delivers mature plum, dried cherry, coffee, licorice and toasted notes alongside a backbone of assertive tannins.
Notes of dark cherry and berry, toast and Indian spice are a bit blurred, remaining relatively static as the wine is allowed to breathe. Light to medium bodied, it shows some elegance, and the pliant tannins add a soft, dusty grip.
Notes of dark chocolate, cinnamon, tobacco and blackberry characterize the nose of this darkly extracted, Sangiovese-based wine. The mouthfeel is smooth and supple, and thanks to its generous chocolate and cherry endnotes, it proves very easy to drink.
Notes of dark, luscious cherry dominates the nose and mouth of this wine, with an enlivening freshness and vibrancy. The palate is textured with fine, ripe tannins, followed by an elegant, silky aftertaste.
Notes of dried cranberry, cherry, licorice and medicine cabinet predominate, with the aromas seeming somewhat advanced. The flavors are full bodied and high-octane, with the tannins needing time to stretch their legs.
Notes of dried dark berry, leathery spice, sweet tobacco and chocolate-covered cherry fill the nose of this wine. The satiny texture pairs well with the dusty tannins, and additional flavors of prune, sweet smoke and fresh caramel linger through the medium-length finish.
Notes of dried fig, citrus rind and tangerines are spiked with whiffs of potpourri and spice on this richly textured, unctuously sweet iced wine made from late-harvest grapes frozen after harvest. Creamy and lush on the finish, it's brightened by a shower of orange acidity and just a hint of black-tea astringency.
Notes of earth and dust amplify savory tones of pressed apple and cider. Brisk lemon-lime acidity on the palate lends some brightness. The finish is moderately long, accented by a kiss of honeycomb. Drink now.
Notes of earth and mirabelle combine with lemony zest to make a refreshing, enticing opening. The palate focuses on the citrus hit with just a touch of yeasty savor and pepper around the edges. The finish is wonderfully clean and the lightness of the palate belies its depth.
Notes of earth mix with notes of leafy apple on the nose, the dry, fresh palate continues in that earthy vein and finishes dry with a bruised apple flavor.
Notes of eucalyptus, dried rosemary, humus, licorice, black olive and dark berry give this a unique personality. It glides smoothly over the palate thanks to its supple, velvety tannins, and it finishes with an additional bright spot of tangy green herb.
Notes of fleshy black cherry dominate. The palate is fresh but lacks a little focus: there is plenty of black cherry fruit playing on the soft, easy palate, untroubled by oak. A very ready, easy picnic wine. Drink soon.
Notes of forest floor and menthol leaves add depth to the jammy core of boysenberry and blueberry fruits. It's solidly structured, with approachable tannins and medium acidity. A touch of cocoa stays through the medium-length finish. Drink now.
Notes of fresh and bruised apple on the nose have an overtone of lychee. The palate is restrained but references all of these flavors very elegantly, underlining them with bright lemon freshness. The mousse is creamy and fine while the acidity has some welcome, refreshing spikiness. This is an ideal apéritif, full of life and zest—totally dry and mouth-watering.
Notes of fresh cherry and raspberry are peppered with hints of tomato leaf and bramble on this savory wine. It's full bodied on the palate, but touches of cranberry give it a brisk, refreshing feel. It finishes with soft, yet slightly astringent tannins.
Notes of fresh herbs and melon rind lend a verdant tone to this semi-sweet, late-harvest wine. The palate is crisp with tart green apple and peach flavors, but imbued with touches of exotic orange spice and honey that linger mysteriously on the finish.
Notes of fresh honeysuckle, baking soda and shaved citron mix with tons of slate, gravel and wet rocks on the nose of this great bottling. There's the slightest touch of sweetness to the palate, where waves of vibrant acidity carry forth flavors of orange blossom and mandarin as well as a grapefruit peel twist. It's certainly drinkable now, but will mature and evolve well through 2034.
Notes of fresh savory herb and black pepper spice up the plum, cherry and blueberry fruit center of this wine. A blend of 60% Merlot, 30% Carignan and 10% Petit Verdot, this medium-weight selection offers a rich, fruit-driven palate with approachable tannins and a solid finish.
Notes of fresh sourdough rye bread, crisp apples and citrus vie for attention and signal an evolved wine with beautiful notes of long autolysis. This is borne out on the exquisitely pure and fresh palate, still sprightly with lemon and green-apple freshness against a background of bread crust and crumb. Over time, the apple notes mellow and are reminiscent of spiced winter apple. This is marked by exquisite elegance and purity. Without any dosage, this shines with pure, intense and lively fruit.
Notes of freshly peeled red apples are inviting and continue on the soft, rounded and generous palate. It has a lovely midpalate mouthfeel and drinks just off dry, with an accent of vanilla and the merest touch of cinnamon.
Notes of Golden Pearmain apple persist beautifully and lastingly on the slender, dry and very elegant palate. This is delicate, ethereal and approachable, yet complex and structured. The autolysis hides behind the fruit but is evident once you look for it. Acidity and dosage are in perfect tune, creating a beautiful wine.
Notes of grass, green pepper and citrus on the nose are followed by a combination of steely minerality and plump grapefruit on the palate in this sophisticated wine. Zippy but substantial, it will pair well with foods like oysters or grilled fish.
Notes of grass, lime leaf and garrigue herbs lead the bouquet of this attractive wine, supported by fruity tones of white melon, green plum and citrus peel. The medium-weight mouthfeel is countered by ample acidity and pithy flavors that finish slightly astringent. Drink now.
Notes of green apple cores; rich, savory yeast and peppery, pungent herbs characterize nose and palate. There is verve here and tons of flavor, the crispness of the vintage is beautifully countered by rounded yeastiness—but that backbone of structure and acidity shines and guarantees a long life for this wine—even though it will be difficult not to drink it now.
Notes of ground coffee, cocoa and forest floor dominate this wine's aromatic profile. Supple, dusty tannins and soft acids frame the weighty palate. The finish is medium to long, but it comes with some warmth.
Notes of hawthorne, acacia and tropical fruit open this quintessential expression of Verdicchio. The fresh, juicy palate is loaded with pineapple, creamy white peach and lemon custard flavors, accented by hints of balsamic herbs and ocean-like salinity. Energizing mineral adds to the depth. Hold for 2–3 years to develop complexity or enjoy now for the fruit purity.
Notes of hay, pollen and beeswax add a savory, honeyed tone to this exquisitely dainty Riesling. The palate is intensely packed with sweet citrus fruit, but it's balanced with striking acidity and a shower of minerality on the finish.
Notes of hazelnut and freshly baked brioche add depth and a sense of maturity to fresher aromas of apple and pear on this sparkling wine. Made from equal proportions Pinot Noir and Chardonnay, it's bright and brisk with acidity and penetrating flavors of apple and lime. Finishes with a lingering hint of cookie crumbs.
Notes of herb and stone color the subdued fruit of the nose on this wine. The medium-sweet palate reveals a more honeyed nature, hemmed in by a pithy, almost earthy bitterness of citrus peel, giving both balance and texture. The long finish is concentrated.
Notes of hibiscus meet with red cherry, cola and cinnamon on this wine from a hilltop vineyard in the heart of the appellation. Intriguing chalky tannins frame the palate, where pomegranate and ripe cranberry flavors are leveled by a black-tea element.
Notes of hickory smoke and clove open this heavy wine. Its flavors of wild berry and spice are a bit warm, while the finish simmers with firm tannins and minty oak.
Notes of honey and cinnamon combine with a slightly musky spice note to give this sweet auslese added interest. It's round in the mouth without being soft or flabby in the slightest, with lingering notes of baked apple on the finish.
Notes of honey and yellow fruit give this wine both sweetness and softness. It has weight and a rich mouthfeel, powered by a warm and rounded texture. There is just a touch of dryness at the heart of what is otherwise a medium-sweet wine.
Notes of honeycomb and sugar cookie add a caramelized warmth to ripe tangerine and peach aromas on this aromatic Riesling sparkler. It's intensely floral and fruity on the palate, but with hints of maturity and a laser-sharp acidity that cuts through rich, foamy mousse.
Notes of honeyed nut and yellow apple fill the nose, with traces of tropical fruit and white flower adding interest. The palate is light to medium bodied, and it offers fresh acidity. While the wine doesn't exude Viognier's exotic, voluptuous traits, it demonstrates the grape's restrained, elegant side.
Notes of honeysuckle and cantaloupe sweeten this deliciously feather-light spätlese. It's intensely juicy, quenching the palate with streams of tart tangerine and grapefruit acidity, yet wraps up with a kiss of honey and peach.
Notes of honeysuckle, apple, Meyer lemon and legume dominate the nose, with a tropical fruit aroma arriving late. Medium bodied, the palate showcases zippy acidity that will pair well with chicken scallopini served with white beans and rosemary.
Notes of honeysuckle, white peach and fresh green herb are intensely aromatic. This off-dry effort balances zippy, lemon-lime acidity with layers of ripe, rich fruit. It's lushly textured, yet it finishes delicately with a bristle of white-tea astringency.
Notes of jasmine and acacia mingle with fleshy white peach, apple, citrus and ginger. The lithe palate comes with firm but balanced acidity, while a flinty minerality characterizes the finish.
Notes of lemon and cherry blossom brighten tones of crushed stone and slate on this semi-dry Riesling. Juicy and ripe with flavors of melon and white peach, it's intensely fruity and floral but honed with reverberating minerality on the finish.
Notes of lemon rind, mineral and a spin of warming spice start this cheerful, easy-drinking white blend from the Cyclades. This is what Greek whites are all about: fresh, lively fruit and a clean finish?that pairs great with seafood.
Notes of licorice, dried rose, spiced cherry and sweaty saddle leather mark the nose of this red blend. It has high-pitched flavors, and the tangy acids and medium amount of chalky tannins give the wine traction.
Notes of light grass, green melon rind and a touch of green pepper unfold in the bouquet, while the palate boasts more citrus-based flavors of lime and tart gooseberry. This is bright and lively, with a short, mouthwatering finish.
Notes of linden tea and candied lemon hit the nose. The palate comes in with gentle, late-harvest sweetness, balanced by delicate, fresh acidity. This unusual style shows off Demerara sugar and dried-apple notes. It's not sweet enough to be a dessert wine but will shine either with spicy Asian dishes or with washed-rind cheese.
Notes of marmalade, spice, wax and lanolin intertwine gorgeously on the nose and palate of this penetrating, complex Riesling. Tasting unabashedly sweet and honeyed, this features a note of bitter orange rind and intense tangerine-like acidity, making it mouthwatering and sippable.
Notes of mellow, ripe apple create an appetizing nose. Those rich but fresh apple notes continue throughout the palate, giving fullness of fruit and tart freshness at the same time. Fine, creamy mousse fizzes away, dispersing delicious apple notes across the palate. The body is light and the finish gloriously fresh and dry.
Notes of melon and citrus rind are annotated with a fresh green-herb scent. Decant this tight, compressed white wine.
Notes of melon, confectioners' sugar, peach and white flower mark the nose of this late-harvest Vidal. Full and viscous, the palate bears soft acidity that frames the sweet flavor of glazed golden fig.
Notes of Meyer lemon and orange blossom meld with accents of fennel, spice and glazed apple. The medium-bodied palate feels glossy, and comes with balanced acidity. A delicate wet-stone minerality marks the finish.
Notes of milk chocolate accompany black currant, green olive and toasty oak flavors in this dry, creamy 100% Cabernet. It's not an ager, but will be fine through 2017.
Notes of mint and thyme add savory tones to bright, pristine flavors of cassis and black cherry in this blend of Merlot, Pinot Noir and Cabernet Sauvignon. Structured and full bodied, this has warm oak tones and striking acidity. It's delicious now, but it should continue to develop over the next five years.
Notes of oak, butter, nuts and popcorn jump from the glass. The combination of barrel fermentation and cellaring in half new, half once-used oak makes this a wine for those who love the barrel more than the grape. Drink up.
Notes of olive and bay leaves add some interesting complexity to the nose of this blend, otherwise dominated by typical red berry flavors. Ripe and rich on the palate with medium acidity and lighter tannins. The finish, dominated by beautiful notes of wild strawberries, is long and satisfying.
Notes of olive, herbs, flowers, orange peel, gravel, meat, coffee and light barrel spices leap up on a wine that shows a lot of aromatic complexity. The fruit and savory flavors are plush and full in feel followed by a lingering finish. There's a whole lot of wine delivered for this price.
Notes of orange and lemon preserves on the nose lead into flavors of orange, lemon and vanilla on the palate. It finishes with a touch of spice.
Notes of orange peel lend interest to this copper-glinting, citrussy fizz. The bubbles are fine and persistent, and there is both a yeasty backdrop and some earthiness. An interesting, softly pink number that will come into its own with a selection of canapés.
Notes of orchard apple, peach skin, yellow melon, orange blossom and a touch of beeswax unfold on the bouquet of this nuanced rosé. It's medium in weight, with a softness on the midpalate that's lifted on the close by ample acidity.
Notes of passion fruit combine with rose petals for an aromatic and tropically enticing nose. The off-dry palate favors bold, ripe fruit, making for rich roundness countered by lemony freshness. The flavors echo long on this balanced wine with just a little sweetness.
Notes of peach and ripe, yellow plum join a mix of citrus flavors that range from spiky lime to fruity clementine, making for a friendly, refreshing and dry Riesling. Its freshness brightens the palate and shows highlights of pineapple
Notes of peach pit, wet stone, tomato leaf and struck match are tied together by a medium body and prickly acidity, finishing with melon rind and more green leafy flavors.
Notes of pear and strawberry create an inviting nose. The palate boasts the same lively fruit and adds lemony freshness in spades. This is lively, appetizing, light and dry. Just buy a case, a bottle will only last five minutes among friends.
Notes of pear, peach and honey open the bouquet of this fresh wine. There's a touch of butterscotch at the back that gives it a medium-rich mouthfeel.
Notes of peardrop and lemon are immediately apparent on the nose. The palate is fresh and light, while the body shows spritz and fruity joy. This has ease and freshness, finishing on an appetizing hint of lemon.
Notes of peel and flesh of Bosc pear pervade nose and palate, there is a core of earthy ripeness but the palate gives the impression of ginger-spiced freshness, tempered by earth. Rounded and beautiful.
Notes of peppery blueberry fruit are faint on the nose but present themselves with a disarming honesty on the fresh, sprightly palate. There is a gently drying tannic structure and a great purity of dark berry which gives this an appetizing, brooding aspect. Lovely.
Notes of perfume, white peach and honeydew scent this vivacious off-dry Riesling. It's concentrated, with deep, penetrating flavors of lime and pink grapefruit that flood the palate and linger on the finish.
Notes of pineapple and tangerine skin perfume this fruity and fresh, yet deeply complex wine. Lush peach and pear and pear notes are calibrated by a dry, steely precision. The finish is long, lingering on a fringe of smoke and dusty minerals. Drink now through 2025.
Notes of pineapple and verbena tisane hint at some maturity. While the nose suggests richness, the palate reveals a concentrated lightness that is nonetheless dense with aroma: said pineapples as well as notes of hayflowers and dried moss and dried citrus peel. The long finish celebrates this multilayered scope beautifully.
Notes of pineapple candy, buttered popcorn, honey and vanilla flavors. Brisk acidity adds an important balance.
Notes of poached pear, peach and spice lead to elegant, lightly creamy fruit flavors and a lemony finish. The concentration is light but what's there possesses a good sense of balance.
Notes of pollen and dusty mineral lend an earthy tone to pressed apple, peach and apricot flavors in this off-dry Riesling. Zesty lemon-lime acidity reverberates with intensity through the finish.
Notes of pollen and nuts lend an earthy warmth to aromas of lemon zest and honey tangerine on this brisk, vivacious Riesling. While dry in style, it's waxy and slick mouthfeel finishes with a ripple of spicy orange peel.
Notes of potpourri, pepper, dark cherry and raspberry are well established and alluring. It has an open-feeling core, with buffed tannins and a juicy, textured finish. 80% Cabernet Franc, plus 10% Cabernet Sauvignon, 5% Tannat and 5% Petit Verdot.
Notes of pressed apple and burnt sugar on the nose and palate of this sparkler made entirely of Seyval Blanc grapes are reminiscent of a dry, French apple cider. Juicy and full bodied with a stout frame and frothy, medium-sized bubbles.
Notes of pressed apple and orange rind are brightened by splashes of lemon and spice in this robustly full-bodied wine. Savory apple and pear flavors lend a rustic tone but its mouth-clinging texture is lavish and lingering. It's a bold wine but balances neatly without any alcoholic heat.
Notes of pressed apple and tangerine peels abound in this full-bodied Chardonnay. Rounded edges and soft acidity make it approachably creamy. Drink now through 2019.
Notes of purple flowers, brown spices and wild berries surface on the nose, but they come across a touch hollow. The palate tastes a hint sweet, like purple flowers steeped in melted berry jam, and the acidity lacks vibrancy.
Notes of quartz and slate linger prominently from nose to finish in this breezy, blossomy Pinot Blanc. Concentrated yellow apple and lemon flavors penetrate the palate. The finish is moderately long, glazed by a sheen of waxy apple skins.
Notes of raisins, dried prunes and chocolate mark this dry, tannic Cabernet. It's pretty acidic, with a sharp finish that contains heat from the high alcohol. Drink up.
Notes of raw cherry, coffee syrup, ripe blackberry and moist pipe tobacco all play major roles on the bouquet. This is boldly extracted and rich, with toasted espresso and almond notes on the finish.
Notes of red apple and herbal savor lead to an even fruitier, fresh palate of easy lightness. This is all about that fresh, ripe apple flavor in all its honest, fresh-faced appeal. Daringly off dry, the merest suggestion of sweetness boosts all the delicious apple notes and makes this very, very fruity. Drink soon.
Notes of red apple rind and orange oil lead the bouquet of this straightforward quaff. The bright palate offers more intense citrus flavors, leading nicely onto the brisk, clean finish. Drink now.
Notes of red apple, pear and a touch of sweet spice lead on the nose. It's balanced and refreshing, with apple skin and orange flavors on the palate that linger well onto the finish.
Notes of red currant, rhubarb, tart strawberry and Cherry Dr. Pepper grace the nose and mouth of this straightforward and easy-drinking red. It's lightweight and softly structured, with a short but clean and pleasant finish.
Notes of rhubarb and cherry don't stitch together. It drinks just off dry with a tart finish.
Notes of ripe but tart apples and pears tumble forth. The palate is off dry, underlining the rich fruitiness of the flavors. These are balanced by lemony freshness, leaving full-fruited, apple- and pear-scented generosity on the palate.
Notes of ripe cherry, plum, cola, barbecue smoke and dried rosemary open the bouquet. It offers chocolate and spice in the mouth, with a touch of drying astringency on the finish.
Notes of ripe fruit, prune and moist earth give this easy-going red a warm, wintery feel. The palate is medium bodied and clean, with a tart touch of acidity on the finish.
Notes of ripe red berries and plums permeate the nose and palate of this bold, concentrated blend of Cinsault, Syrah and Cabernet Sauvignon. It has a rich texture, and it offers a flurry of soft tannins and hints of spice and graham cracker that linger on the finish.
Notes of ripe red berries are featured on the nose of this off-dry rosé, alongside hints of dusty mineral and tomato water. It's straightforward on the palate, with a cheery, slightly candied berry flavor, but it finishes clean with brisk acidity.
Notes of ripe Russet pear dominate nose and palate. The fresh body gives full rein to these ample lively fruit flavors. Zesty tangy freshness counters the full fruit and creates a lively, harmonious, moreish and refreshing wine. The finish is dry.
Notes of ripe yellow apple play enticingly on the nose. They expand to full force on the palate and fill the mouth with their mellow goodness, supported in this by rich notes of shortbread and wonderful lemon freshness. The bubbles are creamy and disperse the lovely flavors to great effect. This is classy and delicious.
Notes of ripe, almost overripe, pears make this a juicy, rounded and easy wine. There is something pliable and soft about this, all beautifully hemmed in with slightly pithy midpalate notes.
Notes of ripe, fleshy red fruit on the nose and palate are grazed with hints of smoked meat, nuts and dried sage—an appetizing mélange of sweet and savory elements. While it's full bodied, the zesty acidity makes for a refreshing yet satisfying sip.
Notes of ripe, generous and fleshy plum lead to a well-shaped palate. Some muddied elements get in the way of precision but lend an earthier aspect. Drink soon.
Notes of ripe, juicy mulberry and aromatic forest berries create an appealing nose. With some of that same juiciness, the palate manages to be full-fruited but utterly light. The tannins are a gossamer veil, while the midpalate offers a juicy core of freshness, darker hints of black cherry and a little smoke. This wine has poise and juiciness in equal measure.
Notes of ripe, yellow Mirabelle plums play along with the pear notes and lead to a dry and fresh body. Gentle bitter hints of pith and almond lend texture and frame.
Notes of root beer, dried sage, wild berry and bramble with menthol overtones define this wine. There are subtle wood tones of spice, clove and black pepper, and the finish is crisp and streamlined with a touch of cherry sweetness.
Notes of rose and waxy flower mingle with savory nut and nut skin on this traditionally-made Georgian wine. Long maceration on the skins in clay vessels gives it a deep, golden hue, and a concentrated palate, with flavors of tangerine, crushed stone and a bristle of grape-skin astringency.
Notes of rubber and matchbook are about all that stand out on the nose of this rosé of Pinot Noir. A harmless-feeling palate tastes snappy but generic, with hints of citrus and tropical fruits but nothing specific.
Notes of savory meat, anise, crushed black pepper and balsamic on the nose are followed by elegant waves of ripe red fruit and smoke on the palate. A successful balance of rich fruit and a briny, spicy backbone, this is a red that's very good consumed on its own or paired with grilled meats.
Notes of sea salt, perky citrus and a wave of ripe tropical fruit?combine to form an elegant white with a food-pairing advantage. On the palate, there is good body and a round fruit character that is nicely cut with a fresh finish. Pair with chicken, salmon and fruit.
Notes of sour apple and lemon accompany this wine's dialed-high acidity. Priced to sell, it'll suffice in certain settings as an apéritif or quaffer with snacks.
Notes of spice and ripe stone fruit rise from the glass, along with a grapefruit-scented freshness. The palate comes with a very light-footed feel, full of weightless citrus flavors, edged with gentle white pepper and grapefruit spice. This is completely refreshing and beautifully delicate.
Notes of spiced toast, Raisinets, hickory and prune mingle on the smoky, slightly baked nose. The flavors are concentrated and intense, but the baked quality is a little too distracting.
Notes of spring blossom and fresh herbs perfume the nose of this Sauvignon Blanc. The palate is markedly riper, almost ruddy with fleshy yellow peach flavors. Aged one year on the lees, it shows a uniquely textured, mouth-coating feel that lingers on the finish.
Notes of stone and smoke join lemon and green apple on the nose of this wine. The palate has an earthier aspect but is bracingly fresh and precise with pure lemon zestiness. Dry and slender, the wine will round out with some bottle age. Drink 2018–2023.
Notes of strawberry and red cherry surface on the nose, followed by touches of beeswax, dill and exotic spice. This is a medium-bodied wine with enough tannins to lend structural support. The finish bears delicate cinnamon and herbal-tea flavors that linger with some astringency.
Notes of strawberry candy rise from the glass and are dispersed on the palate by a lively, frothy fizz with large bubbles. A friendly, lemony freshness brightens the strawberry fruit. Light, dry and fruity, the body majors on easy enjoyment. Drink soon.
Notes of sun-dried hay and green flower highlight the nose and palate of this fresh, easy-quaffing wine. Concentrated tangerine and pineapple flavors are brisk and tasty.
Notes of sweet blueberry and blackberry jam entice on the nose and palate of this light to medium-bodied blend of Cab and Blaufränkisch. Soft on the palate with a core of sweet black fruit, it's balanced by smooth tannins, bright acidity and just a hint of bramble and wood. Surprisingly long on the finish.
Notes of sweet cherry, prune, blackberry and cinnamon make an immediate first impression. As the wine evolves in the glass, this delivers slow pulses of cured meat, bacon and crushed white pepper. The texture is soft, smooth and silky.
Notes of sweet oak spice infuse the chunky dark fruit notes of black berry, plum and cherry. The smooth mouth shows clean and lifting acidity partnered with approachable tannins, transitioning into a finish loaded with spicy flavors of black pepper and whole nutmeg.
Notes of sweet pea blossoms, freesia and ripe stone fruits perfume this beautifully executed blend of Riesling and Gewürztraminer. Light on it's feet, with zippy acidity, it's a crisp, thirst-quenching white that finishes on a lavishly floral note.
Notes of sweet pipe tobacco, dark fruit liqueur, mint-chocolate and raisin mingle on the medium-intense, ripe-smelling nose. Medium in body, this has a texture defined by its salient acids rather than its tannins, creating a bright feel. The light tannins add a dusty quality to the finish, concluding with hints of raspberry coulis and cherry.
Notes of sweet quince preserves, lilac and lavender gently perfume this aromatic late-harvest Riesling. Quite voluptuous in body, with rich fruit flavor and a lush, creamy texture, it finishes long, with a hint of sweetness that's balanced by brisk white-tea astringency.
Notes of sweet vanilla and biscuit crumbs add a warm, sweet touch to the nose and palate of this elegant Bordeaux-style blend. Bright acidity accentuates the flavors of tart red plums and raspberries along with a flurry of fine-grained yet penetrating tannins that linger.
Notes of sweet, juicy honey tangerines, stone fruit and muskmelon show on this powerfully fruity, off-dry Gewürztraminer. It's juicy and forward, but brisk orange-rind notes and citrusy acidity adds balance and structure.
Notes of tart apple, fresh orange and yellow mirabelle plum announce pure-fruited joy. These flavors pervade nose and palate and are even more highlighted by a zesty, bright, lemony freshness on the concentrated, almost lip-smacking palate. This is dry and refreshing, taut and concentrated with a lasting, lemony finish.
Notes of tart lemon peel appear on the nose. The lean and light body continues in that lemony vein with brisk freshness. This wine is light, with a slight texture made up of yeastiness and zesty lemon. Some notes of grass appear on the finish. Drink this light, dry wine soon.
Notes of tart strawberry and wood sorrel rise delicately from the glass and scent the light, softly hued palate beautifully. There is interest here beyond mere fruit and the spicy core mingles beautifully with ripe lemon freshness. Drink soon but slowly to savor the spice.
Notes of thyme, cocoa and broad dark fruit lead to a malleable, medium-full palate. The finish conveys tang and iron.
Notes of toasted macadamia nut and cheese rind accent the primary aroma of mixed orchard fruit. The palate is succulent and zesty, offering a simple pomaceous flavor.
Notes of toasted oak and vanilla are the opening notes of this wine. The palate has ripe plum and blackberry that are overwhelmed by oak, espresso, coffee and sweet vanilla bean. Too much oak and too little fruit.
Notes of Turkish delight and peach immediately signal opulence. The palate follows up with distinct sweetness that underlines the rich rose and peach flavors even more. There is an edge of freshness, but only just. Yet the palate is intense and pervaded by peach. Whether this is about intensity or sweetness will depend entirely on the food it is paired with.
Notes of turmeric and fennel lend spice to fresh apple and pear in this expressive wine. It's off dry in style with a refreshing, delicate mouthfeel.
Notes of undergrowth, dark cherry and smoked meat are accented by tones of coffee and spice. The medium- to full-bodied palate is textured with muscular tannins and balanced acids.
Notes of vanilla, macerated wild berries and leather lead onto the medium-full, ripe-feeling palate. A note of Nilla wafer surfaces on the finish.
Notes of violet petal and graham cracker crumb accent juicy red plum and cherry flavors on this full-bodied blend of Merlot and Cabernet Sauvignon. The tannins are coarse and a tad grippy, but they taper out nicely toward the finish.
Notes of violet, preserved plums and cherries persist throughout this lush, concentrated Pinot Noir. It's medium-bodied in style, with crisp acidity, yet the palate seems to build in richness and body. The finish brings elegant, fine-grained tannins.
Notes of waxy lanolin and crushed slate add an earthy, savory tone to ripe, rich orange-marmalade flavors on this juicy little Riesling. Dusty minerality and tart lemon-rind notes extend on the long, bracing finish. Drink now for it's fruity freshness, or hold for 5–7 years at least to allow its minerality to intensify.
Notes of yeast and fresh pear hint that this is for keeping. Fruit is still held tightly curled at the core, waiting to blossom, while hints of peppery, herbal, yeasty spice already hold sway. This is concentrated but remains elegantly slender and beautifully toned. Poise and structure are the hallmarks.
Notes of yeast still shimmer on the nose, showing how young this wine is. The palate is fresh and has all the 2015 exuberance of fruit. It offers a zippy, fresh core of citrus and juicy balance, with a dry finish.
Notes of yellow mirabelle plum are perfumed with floral hints. These flavors unfold even more on the palate where a frothy mousse underlines all the primary fruit. This is easy and fruit-driven with a creamy, dry finish.
Notes of yellow mirabelle plum compote make for a fruit-laden opening. The purity of that ripe, soft mirabelle fruit pervades the entire palate and also providesthe natural, enlivening freshness that illuminates a more citric edge. This is full of joyous fruit and just off-dry.
Noteworthy for lush, slightly sweet flavors of mashed black cherries, espresso and dark chocolate, this gooey Grenache is from a well-known vineyard. It's smooth as velvet, with a polished mouthfeel. The alcohol is very high, but the wine handles it well.
Nothing besides glorious dried fig and raisin aromas are the greeting on this brown, lusty, sweet Sherry. Given the nose, it's no surprise that this is syrupy and rich in feel, although fine acidity creates impeccable balance. Flavors of caramel, toffee, salt, raisin and fig finish long, rich and chocolaty.
Nothing but excellence emanates from the nose of this cool, crisp, focused Tempranillo. The mouthfeel is currently young and tannic, but the wine's structure is just right and its future is bright. Flavors of licorice, spice and blackberry lead to a lively finish with flavors of mocha, chocolate and fine herbs. Best from 2014–2024.
Nothing but fruit in this cleverly named, unoaked Chardonnay. The wine shows intense, long hangtime flavors of limes, oranges and exotic tropical fruits, heightened by crisp acidity and a strong minerality that accentuates and delineates the flavors.
Nothing but tons of pure Chardonnay flavor in this unoaked wine. It brims with pear, peach, pineapple, green apple, passionfruit and honey flavors that are brightened with citrusy acidity.
Nothing fancy about this dry, plummy wine, but it gets the job done. Shows ripe currant, tobacco and herb flavors wrapped into firm tannins.
Nothing has quite reached the heights of the original release of this wine, but every version has been solidly made by winemaker Rich Funk of Saviah. This is sleek, firm, with cassis and tart red berries. The balance is fine and the finish is clean and shows just a hint of baking chocolate. It's a justifiably popular bottle and a great summer go-to red.
Nothing in this modest and medium-bodied wine is a turnoff, so it will be fine for an outdoor occasion or a big party where the wine is not really the focus. The flavors do include some subtle vanilla and butter notes and the texture is rich and soothing.
Nothing is exciting or disappointing about this center-lane Viura (with 10% Malvasia). It's neutral on the nose and then creamy, soft and easy in the mouth, with papaya and cantaloupe flavors. Finishes mellow, with a spot of bitterness.
Nothing is out of place in this solid, attractive and well-priced Merlot. It is a straightforward red wine that feels well-balanced, is medium to full-bodied, and has tasty, mellow plum and cherry flavors. Firm tannins mark the clean finish.
Nothing is out of place in this wine: It's intense, but it's not too strong, and the bouquet shows a balance of sweet fruit and savory spice aromas.
Nothing like an Argentine Malbec, but not a bad wine. It's marked by high acidity that gives it a real bite, and exceptional dryness. Yet there's a good core of blackberry fruit. A rich steak will tease out the sweetness.
Nothing more than cherry soda aromas to get it going. It's highly confected, with decent acidity its only saving grace.
Nothing much sublime about Sublimis. The nose is reedy and sweet, with licorice and overripe raisiny aromas. The palate is big and grabby, with clamp-down tannins and hard, crusty raisiny flavors. A bruising red without elegance.
Nothing on the bottle says this is oaked, but this Albariño smells like burnt plywood and sawdust. It's chunky and fat on the palate, with woody melony flavors that finish salty and dried out.
Nothing outrageous but this Garnacha, which now has a little age on it, is more than satisfying. The nose delivers cherry, plum and even a little cookie, while the savory palate features molasses, plum and spice. Subtle, composed and sort of old-school. Drink now.
Nothing really atypical about this Petit Verdot. It's rich, softly ripe and flamboyant in the modern Napa style, with flashy black cherry, currant, cassis liqueur, dark chocolate and oak flavors. Drink this fancy young wine soon with a great steak or chop.
Nothing really sticks out on this perfectly good brut. It offers the basic aromas of green apple and lime, followed by flavors of apple juice, citrus and pineapple. It takes on weight as it opens and then finishes a bit sweet.
Nothing small about this Pinot Noir. It's almost as good as the 2007, which was terrific. Dry and elegant, it shows massively concentrated cherry, raspberry and cola flavors, with a rich coating of smoky sandalwood. Wonderful now, but the youthful power suggests time in the cellar through 2015 or so.
Nothing small about this wine. A super-dark, ripe, juicy Zin full of oak and bacon flavors, lusty in every imaginable way, but not for everyone. Aged 18 months in American oak and edging into Port territory, drink this in moderation or have a nap spot picked out nearby.
Nothing subtle about this big, fruity, tannic wine. It's bone dry and the tannins are soft and dusty, in the Rutherford way, but definitely there. They add an astringency to the black currant, mushu plum sauce and cedar flavors. Quite good, in the manner of previous vintages, but needs time. Best after 2011.
Nothing subtle about this big, ripe, oaky Chardonnay. It shows the tropical fruit richness of a fine Alexander Valley Chard, flamboyant in pineapple custard flavor, with a flinty minerality. The sweet overlay of smoky oak is perfectly in keeping with the wine's volume.
Nothing subtle about this strongly flavored Merlot, which smacks of perfectly ripened red and black currants, toasty oak and violets. It's a big, flashy, full-bodied wine and also a very tannic one. Best to age for a few years, or at least give it long decanting.
Nothing subtle about this Zin, which offers a heady blast of grilled raspberries and cherries. It's a robust wine, with lots of alcohol and spices and a rich finish. This is your go-to summer barbecue wine.
Noticeable alcohol gives this Zin both heat and apparent sweetness. Combined with a superripe fruit flavor that veers into raisin territory, it turns rustic. Drink it with barbecue.
Noticeable green aromas of juniper bush and grassy berry fruits are reflective of a cool vintage. This feels raw and tight but honest. Flavors of green herbs run side by side with plum and cassis notes. On the finish, oak-driven coffee and chocolate flavors are minty.
Noticeable oak-driven notes of toasted nuts take center stage and are embellished by delicate tones of stone fruit, chestnut honey and yellow flower. The oak notes are strong, though, and take away from the natural fruit. Make sure to drink very cool, otherwise the oak and high alcohol mask everything else.
Noticeably herbal, this Cabernet, a good deal at its price point, is rich and the right call for midweek pizza or other casual fare.
Noticeably impacted with scents of leather and chicken-yard soils, this also shows some muted, brambly berry fruit. It's tart and juicy, with a flavor of pomegranate or acai berry, and best to be drunk sooner rather than later.
Noticeably lighter in color and density than other Syrahs, this bottling packs a wide array of freshly shaved cinnamon and clove on the nose, along with rose petals, raspberry and chaparral scrub. Bright on the palate with dried strawberry and hibiscus notes, this intriguingly low-alcohol exploration boasts rose hips and orange-rind complexity, almost more Grenache-like in style.
Notions of baked Mirabelle plums lend their full-fruited aspect to nose and palate. Their softness is countered by fresh, lively crispness. This is friendly, refreshing and fruit-driven.
Notions of citrus peel and foliage, of ripe, red-cheeked little yellow mirabelle plums mix exoticism with the homely. Treading on light feet, almost on a tightrope, this is top-laden with fruit, yet focused and taut. A real flirt of a wine, but with serious intent.
Notions of ripe fresh pears and pear compote on the nose segue into the more pliable fruitiness of ripe mirabelle plums. This is off-dry but offset by a little phenolic grip and a lively streak of freshness. Nose, palate and finish all speak of golden mirabelles.
Notions of ripe lemon and mandarin zest play upon nose and palate of this admirably dry Riesling, which has enough concentration to carry the riot of citrus perfectly. This refreshing, clean and bracing wine could be your rescue on a hot summer day.
Notions of ripe stone fruit are tempered by the herbal savor of arugula and watercress. There is something incredibly ripe at play, combined with something incredibly fresh. There also is a lightness of touch and a limpid intensity. The palate displays all of these things and adds a salty moreish element of yeast. What a wonderful, authentic expression of Grüner. Bravo!
Notions of ripe, red apple are deliciously pervaded by spiky lemon freshness, creating a tension between tart crispness and inviting ripeness—much like a perfectly balanced apple itself—just supercharged and concentrated. This seems to have a drive all of its own and a luminous, appetizing, irresistible fruitiness.
Notions of ripe, yellow apple peel signals that this is a more rounded, slightly more oxidative style, boasting a bready, autolytic backbone. With its rounded yet fresh character, this would make an ideal winter apéritif. Savor the beautiful oatmeal finish.
Notions of tart red berries and lemon claim the nose. The palate is equally bouncy and fresh. This dances on tiptoe across the palate, teasing with its brisk freshness and flirting with its appetizing flavors. Underneath all that sits a more serious, stony core and a well of unending freshness. If you desire brisk berried brightness in your refreshments look no further.
Notions of tart redcurrant play on the nose while a delicious edge of white pepper draws you in. The same pepper entices on the palate, framing fresh, tart berry and lemon purity on the slender but memorable palate. A firm structure makes this spicy, energetic and invigorating little number irresistible. The fine mousse has verve and elegance. It finishes pure and long.
Notions of vanilla and grape Kool-Aid provide a perception of sweetness on the palate in this soft, nondescript wine from older vines.
Notions of very ripe peaches lead onto a tight, fresh and zesty palate where you can still catch glimpses of that peach. A rounded and fruity number, not without precision.
Notions of very ripe, almost golden apricots shimmer in the glass. There is a touch of honey and a hedonistic peachy note that pervades this entire wine from first sniff to lasting finish. This is dry Riesling at its roundest and peachiest. I defy anyone not to drink a second glass. The finish is delicious and moreish.
Notshowing much generosity now, pinched by tough tannins that give it a scoury astringency. Deep inside is a molten core of cherries and cola, with complex earth, mushroom and mineral notes. Pretty soft, but dry and focused, and could age well. Try after 2014.
Nottingham's biggest Cab production at 375 cases, this is a mix of Cabs from four different Livermore Valley vineyards, including three that Nottingham vineyard designates, and about half the price. But spring for the good stuff. This still-closed Cab, with small percentages of Petite Sirah, Merlot and Syrah, is very herbal and savory, with plenty of tannin and tobacco.
Nottingham Cellars' blend of Petite Sirah, Cabernet Sauvignon, Petit Verdot, Cabernet Franc, Merlot and Syrah, all from the 2009, 2010 and 2011 vintages, is an interesting experiment in blending and makes for a fine, earthy, brooding wine. With so much chewy cranberry-dominated flavor, this is a good food wine, especially for early spring fare.
Nottingham Cellars, which is known for producing wines from Bordeaux varieties, has produced its first set of whites in 2011. This Chardonnay is earthy, and it offers a crisp lemony character and hints of nut and pear.
Notturno is an easy-drinking Sangiovese that delivers ripe fruit, prune and a dark garnet color. There's a darker, flatter and bolder quality to the grape farmed in the Forlì area of Emilia-Romagna compared to the same grape in Tuscany.
Noval has often in the past released a Vintage Port in years when other producers hold back. And, as in the past, the release is justified. For this is an impressive, dense and seriously age-worthy Port. While it has plenty of perfumed jammy red fruits and balanced acidity, it is the dark tannic character that will sustain this wine for decades. It could be drunk now for its fruit, although that would be a shame. Better to wait until 2030 and longer.
Noval, one of the showpiece estates of the Douro, releases vintages in most years. This wine gives a fine reflection of what is, in fact, a great vintage which was almost a general declaration. It is impressive, ripe with generous black fruits and a fine balance between the spirit and the rich structure and fruit. It is going to mature quickly in the sense that it can be drunk within the next five years. It will also age for several decades.
Novas is probably more elevated and serious than Emiliana's basic Natura SB, but in the end run it's more or less a similar, high-quality white wine. After an opening that's tight and strained, Novas spreads out to show lime, passion fruit and green melon flavors. The feel is ripe and full, and it finishes grassy and green, with acid-driven length. Drink now for maximum freshness and intensity.
Novelty Hill's estate-grown Cabernet Sauvignon displays notes of brambly berry and plenty of barrel spice. The sweet-tasting spice accent rolls into streaks of licorice, earth and herb on the peppery finish.
Novelty Hill's vineyard-designated Syrah is bigger, darker and more aromatically complex than the companion Columbia Valley bottling. Cassis and blackberry fruit flavors are layered with chocolate and spice; immaculately clean, this does not display the earthy/meaty aspect of Syrah, but does have a pleasing minerality at the core.
Novy's Syrahs have really hit their stride lately. This one, from this little Sonoma County appellation, is soft and rich in blackberries, blueberries and Canadian bacon, with a smoky layer of charred oak. It is, in a word, delicious.
Now 20 years old, Ponzi's five acres of this unusual Piedmontese grape yields a limited-production white wine that is always a joy to taste. Spicy and tart, with stone fruit flavors dramatically speckled with white pepper and herb.
Now a limited-production wine club wine, Columbia's Riesling is simple and light, with suggestions of stone fruits. There is a hint of bitterness in the finish. Serve chilled and drink soon while it keeps its freshness.
Now a strong focus for the Tranche estate, this is inky purple/black in the glass, almost impenetrable, and lushly aromatic with dried berries, plums and cherries. A generous vein of vanilla and tobacco—from 28 months in French oak—leads into chewy, ripe tannins.
Now aging attractively, this is a structured wine with tannins, juicy fruit and a sweeter, mature character with herbs and some dryness appearing. Drink in the next year or two.
Now approaching its maturity, this is such a smooth, almond and quince flavored wine. It is full in the mouth, very ripe and opulent in style. A gorgeous wine, a wine for sipping and appreciating. Screwcap.
Now approaching its peak, this vintage blend balances the three primary Champagne grapes in equal proportion. It's ripe, yet still crisp, with attractive hints of toast and a full, rich, creamy background. Full-bodied and beautiful, it's ready to drink.
Now approaching maturity although certainly not leaving its fruit behind, this is a fine structured wine. It has hints of toastiness as well as spice while keeping bright acidity and a tangy texture. The wine is rich still tense and ready to drink.
Now approaching maturity, the wine is showing its tropical fruit flavors and aromas. Ripe and full in the mouth with a rich, but lively acidity, it's an impressive expression of Sauvignon Blanc. Glass stopper.
Now at its drinking peak, this has attractive acidity balanced by mature flavors. It has weight, richness and a dry, steely core Enjoy this with food or by itself.
Now at its peak of maturity, this is a gorgeous toast and spice flavored Champagne. It has richness, refined acidity, a powerful concentration of yeasty almonds, a taut texture and a final flavor that is straight, true, perfectly balanced.
Now at its peak, this impressive wine has moved from fruit to maturity, adding toastiness to its acidity and giving the wine richness. It's full and ripe while keeping the taut, steely edge proper to a Chardonnay Champagne. There's no need to age further. Drink now.
Now at its peak, this is a rich, full-bodied wine. It has a fine blend of dark tannins and dense plum and berry fruits. Maturing well, the wine is well balanced, with a smoky edge and still with a touch of acidity. Drink now.
Now at its peak, this rich, complex wine comes from a great, structured vintage in the Madiran region. Having moved on from primary fruit, it is now into leather, smokiness, toast and intense mature acidity. With tannins so well integrated into the full-bodied texture, it is a major wine to drink now and until 2020.
Now at its peak, this rich, rounded wine is full of spice and tropical fruits, and is full in the mouth. The explosion of ripe fruits is only lightly restrained by some final acidity. This joyous wine is ready to drink.
Now at peak maturity, this wine is generously rich as well as sophisticated and stylish. Firm tannins interweave with the juicy black fruit character. A dry background gives a leathery texture while still having room for fruit. Drink now.
Now at the end of its peak, this is showing mature lychee, melon and soft-fruit aromas along with citrus, mango and nectarine flavors. It's tasty and pure, with only a slight bit of oily harshness that most Torrontés show. Drink immediately or wait for the 2010.
Now blossoming, this wine from a generally fruity vintage is delicious to drink. Poised and stylish, it shows integrated black fruit and wood, feeling balanced and almost ready. Drink from 2018.
Now completely mature, this is a toasty, while fragrant wine, rounded and rich. It brings out the warmth of the vintage without losing the right acidity and flavor intensity. It is now completely ready to drink.
Now definitely mature, even drying up, this wine needs to be drunk now. It has developed a dry, tannic character, woody and stalky, although its balance is still there and the aftertaste has some juiciness.
Now deliciously mature, this rich wine is smooth and dense. Produced by the Cálem family, one of the great names of the Douro, the wine is laden with big black fruits and tarry tannins. The wine is very ready to drink.
Now developing into a delicious wine, this is ripe, full and perfumed. It is rich with yellow fruits, spice and red apple flavors. The wine still has hints of the intense youthful steeliness although it is now balanced, full in the mouth and ready to drink.
Now developing into an impressive, maturing wine, this is rich and complex. It has well integrated tannins that bring out sweet acidity, spice and finely lightly roasted coffee. Ready to drink, it should certainly keep for at least six years and probably more.
Now eight years old, this Pinot Noir shines. Its aromas range from concentrated plum, earthy beet and rhubarb to balsamic vinegar and mint chip ice cream. The palate offers candied raspberry fruit, still fresh, with juniper and black tea accents that keeps one coming back for more.
Now entitled to use the expanded Willamette Valley AVA, this estate-grown wine is broad, full-flavored and loaded with fruit. Fresh sliced peaches, papaya and melon flavors abound, and a nice touch of citrus lifts the finish.
Now firmly in its new cellars, Clerc-Milon's wine is performing at the top of its form. This is a dense wine with juicy acidity as well as sweet tannins and ripe blackberry fruits. They give a ripe wine that is finely structured. The juicy aftertaste, typical of this vintage, is appealing although it does not detract from its power and longevity. Drink from 2022.
Now for something completely different. Wild strawberry leads the way aromatically on this lean, high-toned Cabernet, lower in alcohol than most of its peers. The fruit is tight and structured, the wine angular and soft, with a seasoning of herb on the finish.
Now fully developed, this rich wine boasts spice and generous lychee and mango fruits. Its acidity is light, a reflection of the wine's ripe texture. It's totally ready to drink.
Now fully evolved, this is a rich, sweet wine, very ripe and spicy. Balancing the soft texture, the wine has honeyed acidity that shows some freshness. It's a superb wine that is now ready to drink.
Now fully integrated, this is a firm black-fruit flavored wine. It has dark tannins that are dry and solid, contrasted with blackberry fruit flavors and fresh acidity. There is a touch of spice giving a peppery edge to the wine. It will age further, so drink from 2017.
Now fully mature and showing some bricking at the rim, this is a savory, earthy example of Marlborough Pinot Noir. Roasted cauliflower and caramelized root veggies sound strange but are actually quite pleasant, while hints of dried fruit and molasses add the suggestion of fruit sweetness. Drink now.
Now fully mature, this soft wine has berry flavors over a dry core. It is rich with a touch of pepper and jammy red fruitiness leading to a toasty aftertaste. Drink now.
Now gold in color, this is an opulent, finely made wine. With acidity transmuted into a memory of fresh fruit, it shows hints of its maturity. Honey and the rich texture dominate the palate. Drink now and until 2020.
Now golden in color, this intense wine is very fine indeed. Acidity, concentration and wood from the long aging all come together to give a Port that is dry while very rich, with just a hint of orange marmalade flavor. Drink now.
Now here's a fun sparkler made with Glera—the grape behind Prosecco—and vinified in amphora. Fermented on its lees that remain on the bottom of the bottle, it delivers lemon peel, lime, smoke and mineral notes alongside vibrant acidity. A saline note backs up the finish.
Now in a smart clear blue bottle, this is Aveleda's estate wine. It is always a classic, with just some extra weight to give it distinction. The flavors are apple, brightened with lime, finishing with vibrant acidity.
Now in golden maturity, this is a smooth, unctuous and ripe wine. Honey is the dominant character, a perfumed wild flower honey that is layered with intense acidity that lifts the wine in a beautiful way. A sweet wine yes, but one that is so balanced.
Now in its 14th generation, this domaine has produced a ripe wine from this single parcel. It's both structured and packed with red fruit and acidity, reflecting its vintage. Drink from 2018.
Now in its maturity, the 2006 Tahbilk Viognier shows developed notes of roses, herbal tea and grain while still evincing a youthful expression of fresh pine needles. It's concentrated, broad and viscous with a medium, hay-flavored finish. Drink now.
Now just approaching maturity, this floral, aromatic wine is superb. Very dry, very crisp and with delicious lemon and green-apple freshness, the wine also has a strongly mineral character that comes from the chalk soil of the Côte des Blancs. The wine is just ready, although it will age further.
Now just right to drink, this yellow-fruited wine is rich and generous. It has a ripe, rounded texture that's warm and generous, cut by acidity and a more mineral, chalky texture.
Now managed organically, this estate has produced a light, fruity wine. Fresh red berries are sustained by a firm tannin edge that offers a solid base for the fruitiness and acidity. Drink from 2017.
Now mature and ready to drink, this is a ripe, smooth wine. It has soft tannins and a rounded texture with spice and secondary undergrowth flavors. The wine, from an estate owned by the bishops of Angers before the French Revolution, needs no more aging.
Now mature, this is a softly fruity wine, its cherry and black currant fruits attractive rounded out by the gentle tannins. There is a dry core that comes with touches of wood and acidity. Not for aging.
Now mature, this is a wine with weight and richness. It shows concentration in its juicy, but maturing, fruit flavors. The wine has layers of tannin still, so could age well for a few years more.
Now mature, this juicy, ripe wine has begun its change into secondary flavors. It's still firm, with layers of spice and acidity, yet has developed a warm, rich density that will stay for several years.
Now mature, this ripe wine has a creamy texture that is cut with the steely acidity of Chablis. Yellow fruits and a bright aftertaste keep this wine in the fruity stage. The aftertaste, though, has a more leafy character that shows its maturity. Drink now.
Now mature, this rounded, ripe wine has yellow fruits, mango and a soft, opulent texture. It's an impressive example of how well Sauvignon Blanc can age in Pouilly Fumé, a style that doesn't quite forget the herbaceous edge of the grape while rounding it out deliciously.
Now mature, this smoky, wood-aged wine is rich and complex. It has firm and dry tannins that are typical of the Tannat although these are a part of a solid, dark wine. The aftertaste brings out a perfumed, rich side that is attractive. The wine is ready to drink.
Now mature, this wine is full of secondary, dried fruit and spice flavors along with tannins that are now fully evolved. It is rich, definitely ready to drink with its acidity and dry aftertaste. The former owners of Château Montrose in Bordeaux, Anne-Marie et Jean-Louis Charmolüe, purchased this property in 2006. All Les Baux vineyards are biodynamic.
Now maturing well, this is a wine that reflects much of the freshness of 2008, with firm tannins and solid structure. A black currant flavor dominates this elegant offering, providing acidity as well as freshness. It could age for another few years, but is ready to drink now.
Now maturing, this retains its red fruits; its bright texture and acidity go with the firm tannins and dark structure. It is balanced and ready to drink.
Now maturing, this wine still retains some of the freshness of the vintage. It also has spicy blackberry fruits, rich tannins and a full, powerful finish. Drink now, or keep for 2–3 years.
Now officially labeled from the newly named Malibu Coast appellation, this bottling shows lots of potential for the region. Aromas of lush lemonade, crushed vanilla, browned butter, honeysuckle and honey lead into a soft and lush palate that's buttery but high-toned. Flavors of toasted bread with orange marmalade prove warm but tartly dynamic.
Now one of three Viogniers produced by Charles Smith, this is from Art den Hoed's Yakima Valley Vineyard, and was barrel fermented in neutral French oak. Clean and pure fruit aromas lead into fresh, natural, tree fruit flavors of peach and apricot. There's a nice kick of citrus in the vibrant acidity.
Now owned by Château Haut-Bailly, this wine was produced before the purchase. It is elegant and ripe; its tannins already well integrated, resulting in a full-bodied yet fruity character. Black plum and dark spice notes are lightened with refreshing acidity on the finish. Age for five years and more.
Now owned by Château Labégorce-Margaux, this classed growth is beginning to come back to life. With this vintage, perhaps the wood flavor is too much, but the fruit has weight, dark spicy character and solid tannins. Age for 5–6 years for the wood to soften.
Now part of Jacquart Champagne, Montaudon produces sophisticated and elegant wines, as this Classe M shows. It is crisp and dry in style with citrus and grapefruit flavors dominating. but some bottle age adds texture and notes of toastiness.
Now part of the Ste. Michelle Wine Estates portfolio, this pioneering Oregon winery seems to be holding firm to a clean, simple style of winemaking, as exemplified by this fresh and lightly fruity Pinot Gris. Lemony and tart, it's the sort of pleasantly generic white wine that one might expect to find from Italy.
Now perfectly mature, this ripe, spicy wine is delicious. It shows a fine balance between botrytis, fruit and acidity, keeping it at once crisp and richly sweet. Ready to drink.
Now perfectly ready to drink, this wine from vines close to Pouilly-Fuissé is ripe with yellow fruit, juicy acidity and a smooth texture. It has plenty of minerality to keep it bright and lively. Drink now.
Now prizes for guessing C de B stands for Côte de Brouilly. Now perfectly mature, this is a soft, black cherry fruited wine. It is ripe, with a fine, dense texture that is lifted by the acidity and the light tannic structure. The wine is so deliciously ready to drink.
Now reaching its maturity, this is a wine that shows tannins that have softened into spicy acidity, meaty flavors and a suggestion of wood. It is a dry wine, now ready to drink.
Now reaching its peak, this vintage of Ayala's top quality prestige cuvée is ripe, full-bodied and rounded. It has the hallmark dryness of the house although it has been softened by aging and given elegance and style. It's totally ready to drink.
Now ripe and mature, this is a full-bodied, rich and toasty wine. It is complex with flavors of white fruits, citrus and vanilla, along with a tight, mineral-laced texture. Crisp in the Lanson style and full of impressive flavors, this is a wine that is ready to drink now.
Now sourced from the estate vineyard on Red Mountain, this exceptional rosé includes portions of Counoise, Cinsault and Grenache. Though the pale, coppery pink shade suggests a light wine, this is fragrant and full-bodied, with salmonberry and strawberry fruit, light spice and excellent length.
Now that it is owned by Bollinger, Ayala is returning to form. The style of this prestige cuvée is mature and dry, a fresh yeasty character showing against toastiness and pink grapefruit acidity. The finish is very crisp and dry.
Now that TerraNoble is getting its Syrah from warm Colchagua, the end product is dark, roasted and statuesque. There's a lot of beef and structure to this affordable Syrah, and the flavors of plum, blackened toast and tea are manly to say the least. Finishes with a lot of roasted oomph, including spice, espresso and mint chip flavors.
Now that the color of this superb wine has gone to old gold, it has definitely become a gloriously mature Port. The color translates into sweetness, which is allied to acidity, richness and an immense intensity due to its long wood aging.
Now that this famous estate is turning out stellar wines once again, the only problem remaining is the pricing. This auslese features slaty, minerally aromas touched with hints of honey and quince, then opens up on the palate to reveal honey, pear, melon and even a hint of peach, all undergirded by a bedrock of minerality. It's sweet but balanced, with a crystal-clean finish and plenty of length.
Now well-established as a Douro classic, this latest vintage of Chryseia shows the same concentration and dense tannins while bringing an extra element of elegance and balance. This gives the wine obvious aging potential, over at least 6–7 years.
Now winemaker for Swanson, Robin Ackhurst excels here in this tiny production of his own wine, which exhibits exotic plum and juicy blackberry. A 100% varietal offering, it has a girth of structured tannin and toasty oak.
Now with its intensity and some bottle age, this wine—formerly known as Crémant de Cramant—is rich, with its apple flavor blending with an almond note and a soft, warm texture. The acidity shoots right through this ripe wine.
Nowhere near as good as the 2008, with an overripe, pruny taste, and heat in the finish. On the plus side, it's dry and rich in tannins. Hard to see it developing, so drink up.
Nowhere near ripe, with asparagus and boiled green bean aromas and flavors. Simply lacks richness of fruit.
Nozze d'Oro (dedicated to the producer's wife on their 50th wedding anniversary) offers fragrant, herbaceous qualities that recall cut grass, tomato leaf and exotic fruit (the blend is 80-20 Insolia and Sauvignon Blanc). The wine is aromatic and generous and boasts firm texture and a crisp close. Pair it with raw fish or Japanese dishes.
NQN's Picada 15 line is a consistent source for good value among red wines. This four-grape blend (led by Cabernet Sauvignon) has a slight aroma of burnt leaves and tire rubber, but it settles with air into a good whole. Flavors of sweet berry fruits have an herbal edge, while the mouthfeel and finish are creamy, rich and smooth. Nice wine for the price.
Nuanced and delicate, this offers subtle aromas of garrigue, melon rind, white cherry and underripe peach. The palate is firm and tart, and flavors of orange zest and green banana linger through the flavorful, mouthwatering finish.
Nuanced aromas of fig, prune, molasses, coffee, tobacco and smoky chipotle make an intriguing bouquet and find their way onto the palate. Forest floor and mushroom tones add complexity to the flavors. The tannins are rich but the overall feel of this wine is elegant.
Nuanced aromas of red fruit, herb, smoked meat and spice are followed by a full-flavored palate that seems tart, almost sour at times. Some rough edges still need to be rounded out but this wine has good stuffing.
Nuanced aromatics of smoky red cherry and the slightest tinge of elderberry promise joy. The palate is supported well by unobtrusive, well-handled oak and comes together as an elegant, velvety whole. Edges of spice fizz around the central backbone of acidity. This is lovely and slender, beautiful now but with the structure and stuffing to age. The lingering aftertaste speaks of ripe fruit.
Nuanced in amped-up ripe pineapple, stone fruit and toasted honey, this is a balanced Chardonnay, well made from good fruit. It offers a taste of vanilla cream on the full-bodied finish.
Nuanced oak and creamy, balanced layers of lemon, pear and fig characterize this wine, which retains ample acidity and texture, bottled unfined and unfiltered. Concentrated and refined, it's distinctive for the table and the cellar.
Nuanced rose water, pink grapefruit, ginger and lychee aromas are followed by off-dry fruit flavors and a floral finish. The feel and flavors win you over but the wine wants a little more acid to pull itself together.
Nuances of bramble and grain lend earthy complexity to this otherwise deeply fruity Riesling. Lemon-lime acidity pierces the midpalate, cutting through layers of ripe yellow-cherry and even berry flavors. The finish is lip smackingly sweet. Drink now.
Nuances of vanilla and toasted baguette add flair to this full-bodied and textural wine. It has straightforward crisp apple and grapefruit flavors, a dry balance, and a taut, almost astringent finish.
Nuances of white flowers lead you in to aromas of pear and pineapple and flavors of grapefruit, green apple and pear. The finish is mineral driven and delightful.
Nuarè is a bright and cheerful Pinot Noir with fruit sourced from northern Italy that shows pretty nuances of forest berry and blue flower. The mouthfeel is lean and compact but the low price is one of this wine's biggest selling points.
Nuhar is an innovative blend of Nero d'Avola (70%) and Pinot Nero that surpasses expectations and does justice to both grape varieties. The cherry and almond tones of the first grape are present, as are the delicate violet, raspberry and cassis aromas of the second. The finish shows bright menthol and spearmint overtones.
Nuits Saint-Georges based Liger-Belair has produced a very Burgundian Beaujolais. It is full, structured and rich, now reaching its peak. Great cherry fruits allied to intense acidity are balanced by mature tannins and a firm, dense texture. The wine is ready to drink, although it could still mature further.
Nuits Saint-Georges is the home of the Aegerter family and its Domaine. This ripe spicy smoky wine is rich both from the vintage and from the core of tannins that are typical of the appellation. It is a smooth rounded wine although it will need some aging. Drink from 2020.
Numerous lively aromas kick off this bottling, from black currant and purple flower to savory smoke and black peppercorn. The palate is framed by buoyant acidity and chalky tannins, which hold up rich black cherry, clove, licorice and mocha flavors.
Numerous sites in the Horse Heaven Hills didn't produce fruit in 2011 due a late 2010 freeze. This wine bears witness to the glory of the vines that survived unscathed with its notes of huckleberry, dark coffee and smoked meat. The flavors are silky soft and glide along to a lingering, chocolate-filled finish.
Nussbaumer is a fresh and beautifully intense expression of Gewürztraminer from northern Italy that lavishes on bright aromas of honeysuckle, citrus blossom and jasmine. The wine is almost too perfumed and shows thick, waxy creaminess on the close.
Nut, flint and apple skin aromas lead the nose. The palate is quite lean, showing mineral and bitter almond alongside racy acidity.
Nutmeg and cinnamon aromas cover the fruit, leaving only the acidity to prove that there is some fruitiness in this wine.
Nutmeg, allspice and chestnuts provide a warmth and sense of hearth to this robust, full-bodied wine, from a special site in the heart of Santa Rosa. Candied cherry dominates on the palate, the wine bright yet sultry, with a healthy, generous body and length.
Nuts and lemons are the main flavors of this light and fruity wine. Acidity cuts through the lightly mineral texture. Drink now.
Nuts, sweet figs and spice come together in this delicious wine. It has great freshness as well as the concentrated wood character of a 20-year-old. A great final balance.
Nutty almond aromas open this wine, along with a wave of white flower and herb scents. Light in color, it's exuberant with crisp acidity and delicate apricot and peach flavors, finishing clean and focused.
Nutty and custardy, this is a full-bodied Chardonnay that emphasizes Chardonnay's textural richness when augmented by barrel fermentation and lees stirring. Toasted hazelnuts are balanced by hints of citrus. Drink now.
Nutty and doughy, this amazingly complex offering mixes in plenty of citrus fruits, plums, and mineral and floral notes. The juxtaposition of creamy texture and delicacy of weight leaves you wondering, “How do they do that?” It’s hard to believe such an ephemeral sip can carry so much flavor.
Nutty and dry, this Chardonnay-only sparkler tastes of almond paste, dried apple, dried citrus peel and toasty oak. It's vibrantly balanced and fulfilling.
Nutty and honeyed, this is a young, apple-fruited Chenin Blanc with lively acidity and a crisp character that's filled out with a touch of sweetness. It's ready to drink.
Nutty and lush with layers of peach, pear and lime fruit, this is a medium-bodied and well-balanced white. It's refreshing while offering both length and breadth on the palate.
Nutty and pomaceous on the nose, this blend of Riesling, Grenache Blanc and Gewürztraminer has a slightly sweet, slinky palate that makes it easy to imbibe.
Nutty and reminiscent of lemon oil, this wine also offers a full-bodied richness of apple and caramel, transforming into peach and vanilla bean flavor as it opens.
Nutty and slightly reduced on the nose, this wine shines in tart acidity and fleshy texture. Lemon peel, pineapple and mango notes give it a wealth of fresh fruit flavor, a lilt of lemongrass providing a touch of spice.
Nutty and substantial in texture, this pink sparkler is abundant in white peach, flowers and green apple. It's sharp and focused, with rich undertones of cherry and rose. The developed mouthfeel is balanced by dry, stony acidity.
Nutty and sweaty smelling. There's life and acidity to the palate, but the flavors of pickled fruits turn bitter and seem less than clean. Doesn't start that well and never improves.
Nutty and toasty on the nose, this blend of Mourvèdre, Syrah and Petit Syrah is medium to full bodied, and it offers a dark raspberry flavor, plus firm tannins and supporting acids.
Nutty and toasty, this is already maturing. It has a ripe, soft texture, deliciously balanced between acidity, grapefruit and riper peach flavors. It feels sumptuous, rich and certainly ready to drink.
Nutty and toasty, with toffee and butter pecan aromas. The palate is wet, light, alert and snappy, but also angular and citrusy. The acidity here is key; it pushes dried apricot and tangy flavors toward a nutty finish, and overall the wine delivers what a good, higher-end palo cortado should.
Nutty aromas are followed by a soft and sweet style of wine. It has just enough acidity and wood aging to keep it vibrant. Sweet fruits and molasses flavors give a smooth, attractive and fresh wine.
Nutty aromas are rich and oily in this semisweet amontillado. It is round and chewy on the palate, with a layering of creamy, nutty flavors: Toffee, chocolate and caramel. These notes linger on the unwavering finish.
Nutty aromas break up and lose cleanliness with airing. This is a wine in decline; it's mealy and fairly woody, with not a lot happening. At moments it hints at mature quality but mostly it lacks steam.
Nutty aromas of almond skins and walnut aren't terribly fruity but show some mineral cut. The wine is punchy but standard in feel, with a mix of citrus and melon flavors. The finish tastes nutty and a bit briny.
Nutty aromas of popcorn, buttered toast, peach and apple create a solid nose. This feels lively but also a bit oily. A mix of roasted nut, wood resin and pineapple flavors finish toasty, with racy acidity working as a preservative.
Nutty barrel smoke emerges first, then the fruits trend toward tropical, with pineapple and guava tones. Buttercream and salted caramel are laced throughout the palate, where vanilla ash flavors on the midpalate are balanced by bitter apple skins and Meyer lemon pith on the backend.
Nutty flavors of new oak signal a more international style of Pinot, but the underlying fruit speaks eloquently of ripe, red cherry and offers glimpses of raspberry. Subtle spice plays around the edges. The palate is rounded and soft but has a refreshing vein of acidity.
Nutty in generous oak, this wine is smoky in bacon fat, tart and intense. Full-bodied and ripe, the fruit leans dark and brambly, with under layers of cigar, leather and cinnamon.
Nutty in style, this classic wine shows the true intensity of dry Chenin Blanc. It's a wine with weight, concentration, toast, spice and an overpowering lemon and honey character. For long-term aging.
Nutty with baked peach and pineapple notes, this wine is medium-bodied but surprisingly restrained on the palate, nearly unresolved. It grows more citrusy in the glass, with a spark of lemon zest on the finish.
Nutty, honeyed apple and melon aromas come with plenty of raw wood grain. This is an oaky, resiny Chardonnay with just enough core acidity to maintain balance. Creamy apple and melon flavors finish on barrel-driven resin and cinnamon accents.
Nutty, meaty and complex, this crisp, high-toned wine offers food-friendly elegance and refreshment while teasing in savory hints of earthiness. Balanced and dry, it continues to impress as it glides along in the glass.
Nutty, oaky and tart, this stainless steel-fermented white shows a shock of acidity wrapped around freshly cut grass and tropical flavors.
Nutty, oaky aromas along with a gold-brown maderized color indicate a wine past its prime. In the mouth, there's not much fruit left but there is a whole lot of weight and resiny oak. Lead flavors of almond and walnut oil suggest Sherry more than Chardonnay.
Nutty, slightly earthy tones lend a savoriness to lush, ripe apricot and peach flavors. It's juicy and sweet, yet refreshing on the palate with zesty lime acidity and a pleasant astringency that lingers on the finish.
Nutty, toasty and tropical-fruit elements are nicely balanced in this wine's appealing bouquet. Subdued tropical-fruit flavors, mineral notes and a buttery, elegant mouthfeel with good acidity follow. The lengthy finish shows lingering, complex fruit flavors.
Nutty, with a note of baked lemon, this affordable, approachable wine is robust in tropical ripeness yet retains enough acidity to remain fresh and fruity throughout.
Nutty, woody and tannic, this is a broadly etched wine. It is ripe and extracted, with simple layers of black cherry, cinnamon and cola.
NxNW makes much less of its Walla Walla Cabernet than of its Columbia Valley bottling, though both wear the same price tag. This is the one to find—a deep, dark wine rife with smoke and espresso. Black cherry and cassis fruit—equally dark and quite thrilling—carries the center into a rich, ripe finish.
O'Reilly's is the budget label for Owen Roe, featuring an attentive wolfhound on the label. Crisp and bracing, this is loaded with textured pear and apple fruit, flavors of barrel fermentation and wonderful pearskin highlights.
O.K. for everyday drinking if you want a full-bodied, tannic, dry red wine. Shows ripe blackberry, tobacco and raisin flavors, with some bitterness in the finish. Drink up.
O.K., so it's a New World-ish blend of fruit and oak, but leaving stylistic prejudices aside, it's also a darn fine wine. Black cherry fruit balances the cedar and vanilla nicely, while the texture is rich yet supple and the finish lingers a good long time. Drink now–2018.
Oak-aged Sauvignon Blanc and Muscadelle give a full, rounded wine that may have lost some of its herbaceous character while gaining richness and full fruitiness. A hint of toast is just an adjunct to this mineral and fruit flavored wine. Drink now or until 2018.
Oak-aged, rich and spicy, this dense wine has firm tannins. Black plum fruits are there, still masked by the dry structure. It's a powerful, solid wine that has also has a cool, elegant feel to it, dark and concentrated and needing to age. Drink from 2017.
Oak-based aromas of coffee, mocha, lemon peel, graphite and vanilla set up a wide-bodied, resiny palate with toasty, baked flavors of blueberry, cassis, blackberry and pepper. This midnight-black Malbec feels ripe, pure and consistent on the finish. Drink through 2018.
Oak-based savory spicy aromas start out raw and rustic but find their way in front of a tight palate with hard tannins. Plum and currant flavors get a big boost from the barrel, while this tastes of tomato, plum and hickory on a tannic drying finish.
Oak-derived aromas of vanilla, sweet wood and toast are forward in the bouquet and mouth of this wine, but they're supported by a solid core of lush black berry, cassis and plum notes. The palate is round and mouthfilling, with a creamy texture.
Oak-dominated berry and cassis aromas are full but not complex or intriguing. This Mencía has a direct palate with needling tannins and a lot of oak resin. Woody, toasty flavors of blackberry and dark plum finish with flavors of mint, mocha, coffee and chocolate. Drink through 2018.
Oak-driven aromas are strong on the nose, with buttered popcorn dominating. Full and rich, notes of cedar and toast pervade over a hint of green apple. A bit lazy on the palate, this oaked style is for those who enjoy rich and creamy Chardonnay.
Oak-driven aromas convey toast, wood shop, vanilla and a whiff of underbrush. The rich palate delivers cherries marinated in spirits, toasted oak, espresso, pipe tobacco, vanilla and a confectionary note alongside bracing wood tannins. A licorice note marks the finish.
Oak-driven aromas lead on the nose, with coffee, burnt caramel and toasted vanilla taking center stage. The ample body of this Tannat, Malbec and Merlot blend shows toasted plum and blackberry flavors accented by sweet vanilla tones and supported by grippy, grainy tannins.
Oak-driven aromas of vanilla, coconut and spice lead to jammy dark fruit flavors. It's polished in feel, with tart acids on the finish.
Oak-driven aromas recall toast, espresso and coconut. The palate offers steeped plum, dried cherry, orange zest, grilled sage and flint, with vigorous tannins. A licorice note signals the close.
Oak-driven spice, camphor and coconut aromas lead the nose of this wine. Tight, bracing and lacking fruit richness, it shows instead roasted coffee bean, toasted oak, dried cherry and vanilla notes. Astringent, grainy tannins leave a raspy finish.
Oak-driven tones of toasted spice, pipe tobacco and bitter chocolate are followed by balsam tones of licorice, cola and dried ginger. There's a touch of fruity richness followed by crisp acidity and forest berry.
Oak-fermented Torrontés is a sketchy category to begin with, and this example doesn't really help things. Aromas of wood resin, cured ham and pool water set up woody, soapy, resiny flavors. What's best about this is the mouthfeel, which is balanced and braced by solid acidity.
Oak-heavy aromas of vanilla, graphite, blackberry and cassis come in front of a tannic, firm palate. Toasty blackberry aromas show a note of wood resin, while flavors of licorice and blackened toast ride high on a brisk finish. Drink this off-vintage Rioja through 2022.
Oak-heavy aromas of vanilla, wood smoke and buttered toast vie with berry and plum scents. A fresh yet oaky palate feels full and resiny, with flavors of buttery oak, cherry and plum that follow the nose. Persistent oak on a full-force finish indicates that this has years left in it. Drink through 2023.
Oak-heavy wood spice, plum and leather aromas open this Garnacha. On the palate, it's syrupy and heavy, with sweet cassis and blackberry flavors blanketed with oak, finishing jammy and resiny.
Oak-infused fruit dominates this wine. It's strong in blackberry and plum jam, with a cola-mocha richness sprinkled with anise and sage. On the finish, high alcohol contributes a hot, peppery note. Doesn't seem like an ager.
Oak aging and no filtration give this beautiful wine richness and dense texture. A touch of spicy toast contrasts with the melon and grapefruit flavors, smoothly ripe texture and nutmeg aftertaste. The wine is concentrated and full in the mouth. This opulent wine is still young, so wait until late 2017 to drink.
Oak aging gives this wine weight and richness, but detracts from the natural herbaceous fruitiness. The palate is spicy and peppery. Screwcap.
Oak aging has added layers of vanilla and cinnamon, clove and menthol to this wine's ample black cherry fruit. There's a velvety plushness unusual for Crozes-Hermitage, but it adds welcome dimension to the finish.
Oak aging in large barrels has served to give this wine an immediate appeal. It's balanced, lightly structured and full of juicy fruits. Black currants, spice and red berry flavors enhance the fruitiness of the wine. Drink from mid-2016.
Oak aging remains a hallmark of the Tardieu-Laurent style, but it seems to fit with the 2010s from Châteauneuf-du-Pape. Toasted coconut, vanilla and plum pudding notes work together to give almost the impression of dessert in a glass, despite the wine's dry nature. It's full bodied, richly textured and slightly warm on the finish yet surprisingly elegant. Drink now–2020.
Oak and alcohol aromas dominate this wine made from 100% Montepulciano. The palate delivers café au lait and espresso, blueberry, chocolate and mint alongside the warmth of alcohol. It's starting to fade, so drink soon.
Oak and earth intermingle around robust aromas of wet forest floor in this vineyard-designated Pinot that hails from a high-elevation site. Small in production, it offers intense, full-bodied raspberry and blackberry steeped in smoky spice and smooth texture.
Oak and lees give rich, yeasty, butterscotchy complexities, and a creamy texture, to this fine young Chardonnay. Fortunately, the underlying varietal flavors are strong in pineapple, apple, honeydew and papaya. Only 500 cases were produced.
Oak and matchstick are the early aromas on this barrel-heavy SB. The palate is smooth, mellow and a bit flaccid. Toasty, spicy flavors lead a mix of green herb, citrus and tropical fruit notes, while the finish offers residual woodspice but not much kick.
Oak and mild perfume notes accent red berry aromas on the nose. The palate feels disjointed, with mild, ripe berry flavors and a hint of spice on the finish.
Oak and oak driven spice dominate the nose and carry over to the palate along with butterscotch, coffee and buttered herb. Tightly tannic, it lacks fruit richness and has an astringent finish.
Oak and resin aromas are overpowering and dominant. The wine is big and woody in the mouth, so much so that it almost collapses upon itself, leaving resiny flavors of melon and underdeveloped citrus. Flat on the finish.
Oak and ripe fruit combine to make this a Cabernet to drink now and over the next few years. It's softly tannic and frankly delicious, with blackberry, cherry, currant and sweet oak flavors.
Oak and roasted coffee bean aromas carry over to the lean palate along with a note of dark spice. Astringent tannins grip the assertive finish.
Oak and superripe fruit collaborate to make this wine taste like a fruity granola bar, with raspberries, blackberries, roasted almonds, caramel and cinnamon spices. It's a bit obvious now, too young and fresh for subtlety, especially at this price. Could develop nuances over time. Give it 5–6 years and try again.
Oak and sur lie yeastiness play a big part in this dry Chardonnay's personality. The fruit veers toward tart lemons and limes, with just a hint of nectarine and guava. It feels tight and young in the mouth, so give it until 2014 to start expressing itself.
Oak and woodsy underbrush aromas take center stage in this blend of 70% Montepulciano and 30% Sangiovese. The palate shows blackberry flavors, rubber, vanilla and espresso notes, alongside abrasive tannins.
Oak aromas are at the fore, with notes of vanilla, toffee, barrel spice and char followed by game and red fruit. The red-fruit and Band-Aid flavors are lighter in style, showing abundant oak accents that persist through the tart finish. It's a surprisingly elegant wine considering the appellation.
Oak aromas pervade on the nose and palate, with charred blackberries, freshly-ground coffee and dark chocolate notes showing dominance. Full-bodied, rich and thick, this brooding red is supported by grippy tannins that build on the finish.
Oak aromas ride high on a ripe, smoky nose that's pumped full of black-fruit scents. This is a chewy, dense style of Cabernet with thick, rubbery tannins. Baked blackberry, resiny oak, spice and herbal flavors finish long, with roasted notes and lasting, chewy tannins.
Oak barrel aging dominates,bringing buttered toast and caramel flavors. Underneath all that is a dry, tartly acidic wine, with complex tropical fruit, citrus and herb flavors. It might develop bottle complexity over the year four to five years. You can drink it now, but not too cold.
Oak barrels give this wine an edge of buttered toast and butterscotch, but it's not heavy, and the oak is perfectly in keeping with the underlying orange, mango and nectarine fruit. The finish is soft and honeyed, with a firm minerality that lends structure. It's yummy for drinking now.
Oak brings strong buttered toast and vanilla flavors to this Chardonnay. But it's also a powerhouse from the vineyard, with massive orange, pineapple and apricot flavors. May even have some botrytis, to judge from the honeyed sweetness. Yet for all the opulence, the finish is dry.
Oak can be a wine's worst enemy, and this is a case in point. It smells like fennel, salami and root beer, and that's the best part. In the mouth, it's cloying in feel and the flavors are all hickory, clove, resin and forced spice. A wood-dominated wine with no fruit character.
Oak completely overwhelms this wine. All you can smell and taste is char, caramel and wood spice, and the tannins, which are partly from oak barrels, are dense and hard. It's difficult even to discern any underlying fruit flavors, although if you try hard, you stumble across blackberries.
Oak dominates the nose of this wine, leading to maple, molasses and mint aromas. It's broad and grippy on the palate, with herbal plum and toasty oak flavors. Its big, tannic finish is bold, but somewhat one-note.
Oak dominates the overall character of this wine, with forward notes of toasted wood, tobacco leaf, roasted coffee bean and a hint of plum. There's more wood than fruit here.
Oak dominates the palate with buttered toast and butterscotch flavors, as well as a buttered popcorn character, likely attributable to malolactic fermentation. The underlying fruits suggest pineapples and peach jam.
Oak dominates this blend of Chardonnay, Sauvignon and Pinot Grigio. Aromas of toasted wood, butterscotch, lemon zest and walnut carry over to the palate alongside yellow apple.
Oak dominates this Chard. It's an example of the old criticism, drinking toothpicks. The flavors of buttered toast, caramel, roasted meringue and crème brûlée dominate the pineapple and pear fruit, unbalancing an otherwise excellent wine.
Oak dominates this Chardonnay, with buttered toast and butterscotch notes offering an immediate impact. Underneath the oak tones are very rich, opulent flavors of pineapple and orange jam and lime tart. It's a bit jumbled now, but this may be a Chardonnay that can take some cellaring. Give it 3–4 years.
Oak dominates this wine, giving it toast and vanilla caramel aromas and flavors. The underlying wine is soft and fruity, with blackberries and cherries. Drink now. Production was 24,146 cases.
Oak dominates this wine, towering over everything else and offering a strong dose of caramel, hardened by wood tannins. There are some good cherry and red currant flavors, but they're swamped by the barrel regimen. Disappointing for this fine Carneros vineyard.
Oak dominates this wine, with buttered toast and caramel flavors overwhelming the underlying orange, lemon and peach flavors.
Oak dominates this wine, with buttered toast and caramel flavors riding high over orange, green apple and mango notes. The acidity is mouthwatering, adding vibrance to sheer California power.
Oak dominates this wine, with toasty charcoal aromas and flavors. The underlying wine seems pretty simple, with blackberry fruit flavors. Doesn't seem capable of aging, so drink up.
Oak dominates this wine, with vanilla, chocolate, buttered toast and caramel aromas and flavors. Under all that you'll find some good, ripe black cherry fruit. With soft tannins, it's ready to drink now.
Oak dominates this wine, withstrong notes of buttered toast, vanilla and sweet char. There's nothing wrong with those pleasant aromas and flavors, but the underlying wine, with its cherry and currant fruit, is overpowered by the wood.
Oak dominates this Zin-based blend, which contains Petite Sirah, Carignane and Mataro (Mourvèdre). The underlying wine is as rich as the very fine 2008, with berry, cherry, currant, leather and spice flavors. But sweet, caramelized oak rules, to the wine's detriment.
Oak dominates with toast and caramel notes. Underneath is a simple little raspberry-flavored Pinot that's dry and crisp in acidity.
Oak dominates, with a powerful taste of caramel and char flattening the underlying fruit. The basic wine seems to be pretty good, with crisp acidity and mineral and pineapple flavors. But all that oak is heavy-handed and unnecessary.
Oak driven spice, coconut, dark-skinned berry and vanilla aromas lead the nose. The ripe, accessible palate offers mature raspberry, vanilla, juicy black cherry and oaky spices alongside velvety tannins. Drink through 2021.
Oak extract dominates the nose on this wine together with aromas of Golden Delicous apple and lemon zest. The palate offers lemon, oak, vanilla and clove, but it lacks the fruit richness needed to support the oak.
Oak extract, spearmint, espresso and mature plum aromas lead the nose on this simple, medium-bodied wine. The forward palate delivers overripe black berry fruit, vanilla and oak that finish on an almost sugary-sweet note. It's already evolved so drink soon.
Oak from barrels stars front and center, overshadowing the citrus, melon and fig flavors underneath. Feels great in the mouth, creamy and lush. By summer 2003, it will be better. A blend of 80% Sauvignon Blanc and 20% Sémillon.
Oak gives a creamy toastiness, but this wine is really all about Sauvignon Blanc's acidity and lemon, lime, gooseberry and honey flavors. It's dry and crisply mouthwatering.
Oak influence shows strongly on this wine, giving a smooth texture and soft tannins. It has a light texture, fresh with black currant fruitiness attractively balanced with acidity. For the medium term, the wine should be drunk from 2015.
Oak is apparent on the front end, where milk chocolate and vanilla aromas vie with red berry scents. Feels full and forward, with standard, appealing berry fruit and cassis-like flavors. Toasty and a touch bitter on what amounts to a solid finish.
Oak is front and center on the bouquet, and with that come accents of dried cheese and sawdust. Feels saturated, layered and tannic in the mouth, with roasted berry, black plum, herb and spice flavors. Feels and tastes a touch resiny on the finish, more evidence of the wine's barrel influence.
Oak is front and center on this high-priced affair from Freixenet. And that's the primary problem with what is otherwise a commendable and solid wine. Vanilla and resin aromas and flavors push the fruit to the side, and what's left is a slick of butter, sawdust and tannic astringency. Not a bust, but for nearly a hundred bucks we want more than just wood. Imported by Freixenet USA.
Oak is the main characteristic in this Malbec. Spicy aromas of clove and mint steer otherwise generic berry scents toward a thick palate with pointed acidity. This is short on complexity and the fruit is mildly sour, while mint, oak and baked notes define the finish.
Oak jumps out first, both on the nose and on the palate, before waves of grenadine liqueur and raspberry take over. Velvety in texture, the wine is earthy, with well-integrated tannins and a lingering finish.
Oak Knoll's Pinot Gris is a sturdy, steady expression of the grape's main strengths. Vintage in and vintage out, the wine has plenty of ripe apple and pear fruit flavors, with citrusy highlights and a splash of refreshing acidity.
Oak leaf, tart strawberry and supple vanilla aromas appear immediately on the nose and continue their smooth interplay on the mellow palate. This is pliable in texture but has depth, backbone and inherent freshness. Delicious now, it has an underlying taut structure that will benefit from some bottle age. Drink 2018–2025.
Oak notes are pervasive on the nose of this Cabernet Sauvignon and Tannat blend, with roasted coffee, cinnamon toast and party shell aromas leading the way. The medium-bodied palate offers a bit more in the way of fruit, with dark cherry and cranberry flavors that lead to a green-herb finish.
Oak notes of dark-roast coffee, rubber and cured meat dominate on the nose. Utilizing 50% new French barrels, the medium-bodied palate shows a bit more fruit, with red cherries and dark bramble berries taking on a charred character. Burnt cinnamon rounds out the finish.
Oak notes persist on the nose and palate of this Merlot, Petit Verdot, Cabernet Franc and Malbec blend. Heavy roast coffee, burnt toast and charred black-fruit flavors mark the full-bodied palate, while a zip of red currant acidity tries to shine through.
Oak plays a major role in this bottling from the owners' Mateo Vineyard, somewhat masking the variety's characteristically peppery hints, but it's lavish and delicious. Blueberry, blackcurrant, cocoa and warm pastry notes hit the nose, and the extremely smooth palate unleashes blackberry pie, dark-chocolate fudge and cappuccino flavors, without being sweet.
Oak plays a prominent role in this Chard, giving it a wealth of sweet vanilla custard, butterscotch, toast and caramelized aromas and flavors. Under that coat is a ripe wine packed with pineapples and Meyer lemons. Drink this flamboyant wine now.
Oak renderings of spice and toast dominate this hearty Primitivo at first but eventually give way to molasses, plum cake and candied fruit. The wine is big and sticky with sour almond flavors and would pair with meat stew or aged cheese.
Oak smoke, vanilla and an underlying aroma of crisp apple show on the nose of this widely available wine, a reliable choice for all types of parties. Apple and pear lead into white peach on the palate, with a strong oaky seasoning.
Oak spice and dark chocolate are balanced nicely against dried fruit, cassis and sour cherry. The various aromatic elements are measured and integrated to form a wine that promises steady evolution in the future. That impression is reinforced by the wine's structure and bright acidity.
Oak spice, mint, cocoa powder and berry aromas set up a medium-bodied palate with pinching tannins and depth. Spicy plum and berry flavors are toasty and finish with dark aftershocks of bitter coffee, black pepper and tobacco.
Oak stands out on this Chardonnay, offering buttered toast and vanilla flavors. The wine underneath is a little thin in fruit, but it has nice Monterey acidity.
Oak stands out, making smoky caramel and butterscotch the dominant flavors in this Chardonnay. Below that are fruity flavors of pineapples, green apple jam and peach preserves, finished with awesome Asian spices. Just 90 cases produced.
Oak stars in this wine, to its detriment. Underneath all that wood is a crisply elegant Chardonnay with ripe pear, peach and papaya flavors. But the oak plasters it with a ton of caramel and butterscotch that tastes excessive.
Oak sticks out on this Chardonnay, with buttered toast, honey and caramel flavors dominating the underlying tropical and citrus fruits. It has good acidity and a fine minerality, but feels overworked. Drink now.
Oak sticks out on this wine, with a buttered-toast note dominating the modest underlying fruit. There's also an herbal quality, which is sometimes found in Napa Valley Chardonnays.
Oak sticks out, giving a caramelized richness that dominates the underlying fruit. While it's dry and moderate in alcohol, it tastes and feels overly-manipulated.
Oak takes the lead on this wine. Aromas of dill, black licorice and woodspice are followed by baking spices and dried dark fruit. It's dry and chalky in feel with dark fruit flavors.
Oak tones of spice, smoke and toasted wood show prominently on this Chardonnay, juxtaposed against muted apple and pear flavors. Glimpses of pretty white floral and citrus lend freshness to the palate, amplified by zesty acidity and a sexy tinge of vanilla on the finish. Of the two bottles received for sampling, there was noticeable bottle variation with one showing signs of premature maturation. Drink now through 2019.
Oak treatment adds a caramel spice to the crisp, cirtic flavors of Roditis. The nose, sweeter and slightly headier than the un-treated version, leads into a pretty, rounded fruit profile that marries the oaky spice and lemon character well. More dimension and less lift than the average Greek white.
Oak, acidity and tropical fruit comprise this dry Chardonnay. It's one of Armida's better efforts, showing ripe, flashy mango, buttered toast and mineral flavors that finish bright and spicy.
Oak, almond and nutmeg represent the rounder, lusher aspects of the 10% Sémillon in this Sauvignon Blanc-based wine, complemented by creamy pear, peach and melon. The two work together well, providing soft layers of crisp goodness in a glass.
Oak, chocolate, vanilla and ripe black plum waft out of the glass along with spice notes. Dense and concentrated, it has a warm midpalate and round tannins. Drink soon to capture fruit freshness.
Oak, coconut, espresso and menthol aromas lift out of the glass. The taut somewhat lean palate shows raw sour cherry, tart cranberry, espresso and oak-driven spice but not much fruit richness. Tight raspy tannins dry out the finish. Let the tannins soften for a few years then drink to capture the remaining fruit.
Oak, coconut, toast, espresso, menthol and a whiff of cellar floor are some of the aromas you'll find on this robust red. The big, warm palate offers raisin, date, licorice and roasted coffee bean. Teeth-coating tannins leave an astringent finish while the heat of evident alcohol throws it off-balance. While it's tightly tannic, there's not much fruit richness, making this more suited for mid-term drinking.
Oak, coconut, toasted nut, porcini mushroom, steeped prune and dried sage aromas lead the nose on this robust wine. The warm, one-dimensional palate offers dried berry, raisin, vanilla, anise, oak-driven spice and mocha framed in velvety tannins. The heat of alcohol marks the close.
Oak, espresso and toast aromas jump out of the glass. The tightly wound palate delivers plum cake, roasted coffee bean, oak extract, licorice, a confectionary note and licorice but not much fruit richness. Raspy wood tannins provide the framework.
Oak, espresso and toast aromas take center stage and follow through to the tightly wound palate along with a hint of butterscotch, coconut and the barest hint of dried cherry. It possesses structure but lacks the fruit richness to stand up to the assertive tannins and evident oak.
Oak, espresso, plum and roasted aromas lead the nose on this red made from Lazio's native Cesanese grape. The forward palate offers wild cherry, coffee bean, tobacco and toasted oak alongside ripe tannins. Drink through 2016.
Oak, herb, fennel, hay and wild berry aromas lead the nose. The firm palate offers Morello cherry, oak, cinnamon, clove, Mediterranean herb and a confectionary note alongside tightly knit and austere tannins that need to unwind. Drink 2018–2030.
Oak, honey, toasted nut and lime aromas carry over to the firm palate along with mature yellow-apple skin. Lacking fruit richness, you'll detect evident alcohol while a note of bitter walnut closes the finish.
Oak, in the way of vanilla and buttered toast, dominates. Underneath are simple pineapple and apricot flavors that are watered down on the finish.
Oak, lactic aromas and herbal hints precede a hard, tannic palate. In the mouth, things run ripe, raisiny and dark, with a focus on blueberry, mint, raisin and coffee flavors. A fiery feeling yet chocolaty tasting finish pours on the power. Drink through 2018.
Oak, leather, menthol, blue flower and stewed prune aromas lead the way. The tart, taut palate offers dried cherry, raw cranberry, clove and a green note of powdered sage while astringent tannins clench the finish.
Oak, licorice and grilled rosemary aromas lead the nose. The palate offers espresso, toast, dried cherry and sage flavors, pulled taut by close-grained tannins that leave an astringent finish.
Oak, menthol, mature berry, dried sage and coffee aromas lead the nose. The palate offers black cherry, crushed raspberry, black pepper, licorice, espresso and a balsamic note alongside bracing, teeth-coating tannins.
Oak, oak spices and spiced plum aromas lead the nose on this robust red. The palate offers dried red cherry, mature blackberry, vanilla, toast and espresso alongside raspy tannins that leave an abrupt, astringent finish. Showing the heat of the vintage, the fruit is starting to dry up, so drink soon.
Oak, peach and nutty aromas ride on the nose. Dense, creamy and reasonably balanced on the palate, this chunky number offers full melon and peach flavors prior to a briny, long finish.
Oak, pepper, cinnamon and clove aromas give this red a masculine, exotic edge. On the palate, cherry, tea and cinnamon flavors are likeable and easy to drink. A fun red for everyday enjoyment.
Oak, resin, briary fruit and pasty notes characterize the bouquet. The palate is wiry due to pronounced tartaric acidity, but fair overall. Flavors of rooty berry and brown sugar taste sweet, while the finish is low in verve.
Oak, resin, vanilla and creamy aromas run side by side with cherry, cassis and berry scents on this blend of Cabernet, Carmenère, Petit Verdot and Syrah. The palate is tight, juicy and textured, with good density. Flavors of creamy oak, mocha, raspberry and plum set up a medium-length, strong finish. Drink through 2017.
Oak, ripe berry, toast, menthol and vanilla aromas set the tone. On the bracing palate, notes of mocha, espresso and licorice accent dried black cherry while astringent tannins leave a raspy finish.
Oak, ripe dark-skinned fruit, menthol, grilled herbs and brown cooking spice aromas lead the way. The firm palate offers baked black cherry, vanilla, dark chocolate, espresso and anise accompanied by firm, refined tannins. It's well balanced and already almost accessible.
Oak, ripe pear and caramel dance to the fore of this wine's bouquet, followed by thick, textural layers of lingering vanilla cream. The oak remains pronounced throughout the glass, giving the wine a sweetness on the finish.
Oak, roasted coffee bean and coconut aromas lead the nose. The palate offers dried black cherry, exotic spice, oak extract and espresso alongside astringent wood tannins that dry out the mouth. There's not quite enough fruit richness to stand up to the oak.
Oak, roasted coffee bean and rubber aromas lead the nose. The palate displays oak extract, vanilla, espresso, mocha and mature plum alongside astringent wood tannins that leave a drying finish. It lacks fruit richness.
Oak, roasted coffee bean and star anise aromas lead the nose. On the palate, notes of fennel, licorice, mocha and espresso lend depth to a core of dried cherry while firmly delineated tannins provide the framework. Drink after 2020.
Oak, sawdust, espresso, chocolate and plum lead the nose on this somewhat nondescript wine. The palate offers oak, toast and black berries alongside green tannins and nervous acidity. It lacks complexity as well as fruit richness.
Oak, stone, and spicy moss appear on the nose before black fruits shimmer through. The palate boasts juicy but restrained black fruits, spicy cinnamon edges of oak and a little aromatic leafiness. There is a fine structure but the tannins are supple and smooth while the fruit flavors echo soft vanilla notes. Good now but this will get even better. Drink 2018–2025.
Oak, sweet vanilla, chocolate and plum cake aromas take center stage. The aromas carry on to the palate but there's not enough fruit to stand up to the oak or the astringent wood-driven tannins that leave the mouth feeling dried out.
Oak, toast and coconut aromas dominate the nose carry and over to the bracing palate along with espresso and anise. It lacks fruit richness while raspy tannins leave the mouth feeling rough and dry.
Oak, toast and dark-skinned berry aromas lead the nose. The brawny, one-dimensional palate offers dark berry, espresso, mint, anise, mocha and orange peel alongside bracing tannins. You'll also detect the warmth of alcohol on the finish.
Oak, toast and scorched soil aromas lead the nose along with a whiff of dry underbrush. The assertive, robust palate shows dried cherry, licorice and the heat of evident alcohol alongside bracing tannins that leave an astringent finish. While the tannins need time, this lacks the fruit richness to stand up to lengthy aging.
Oak, toast, butter, nectarine, vanilla and butterscotch sensations take center stage in this high-octane Chardonnay from Friuli. The palate is dominated by scorching alcohol that throws the wine out of balance.
Oak, toast, coffee, espresso, chocolate and vanilla sensations dominate this wine along with notes of black plum. It lacks fruit richness to balance the oak and the astringent wood tannins on the finish.
Oak, toast, coffee, espresso, chocolate and vanilla sensations dominate this wine along with notes of black plum. There's not enough fruit richness to stand up to the oak or the astringent wood tannins on the finish.
Oak, toast, espresso and dill aromas come together on this. The firm palate offers raw red cherry, vanilla and mocha framed in assertive, fine-grained tannins. A hint of raisin closes the finish.
Oak, toast, espresso and stewed prune carry over to the palate together with a note of dark cooking spice. Assertive, close-grained tannins give this an astringent finish. Give the tannins a few more years to unclench then drink up to enjoy the remaining fruit. Drink after 2018.
Oak, toast, espresso, burnt rubber and mature dark berry aromas lead the nose. The firm palate delivers dried black cherry, mocha, baked plum, anisette and tobacco alongside bracing tannins. The fruit is starting to dry up so drink sooner rather than later.
Oak, toast, leafy underbrush and steeped plum aromas segue to the palate that shows coffee, vanilla, stewed blackberry and a confectionary note. The fruit is drying up quickly, making the astringent tannins and evident alcohol even more noticeable.
Oak, toast, menthol and a whiff of purple flowers lead the nose on this blend of Sangiovese and 10% Cabernet Sauvignon. The concentrated palate delivers dried black cherry, chocolate, vanilla and dried sage alongside tightly-packed tannins. A clove note signals the finish.
Oak, toast, roasted coffee bean and wild berry aromas lead the nose. Tightly wound tannins dominate the taut palate, framing dried red cherry and chopped herb while leaving a firm, drying finish. Drink 2018–2023.
Oak, toasted nut and menthol aromas lead the nose of this wine. The tired palate is evolved and dried out, showing coffee bean and green powdered sage notes and raspy, fleeting tannins.
Oak, underbrush, tobacco and stewed plum aromas lead the nose. The palate offers roasted coffee bean, vanilla, espresso and licorice alongside astringent but not very persistent tannins.
Oak, vanilla and furry berry aromas are raisiny and overly sweet. This Ripasso from dried Tannat grapes weighs in heavy and feels rustic. Saturated toasty flavors of oak, prune and raisin finish dark, minty and chocolaty.
Oak, vanilla, toast and espresso aromas lead the way and carry over to the palate along with roasted coffee bean, mocha, licorice and a hint of dried cherry. It lacks fruit richness while astringent tannins leave a raspy finish.
Oak, vanilla, underbrush and spiced plum scents float out of the glass. The palate is lean and linear, offering sour cherry and star anise flavors, pulled taut by firm acidity and refined tannins.
Oak, yellow apple and butterscotch aromas open on the nose. The structured palate offers toast, mineral, oak-driven spice and a confectionary note but it's shy on fruit richness. You'll also detect the warmth of alcohol on the close.
Oaked up at all points, but still a good basic blend of two friendly grapes. Shows cherry and raspberry aromas along with graphite and barrel spice on the bouquet. The palate is edgy and resiny, with oak-infused raspberry, plum and citrus flavors. Lively and fresh, but the wood is pushy.
Oaken layers make themselves known from nose to finish, with notes of cream, vanilla and cinnamon. The fruit thins out midpalate, revealing bright acidity and insistent tannins. A good pour for an everyday dinner.
Oakville specialist Far Niente turns to Rutherford for this single-vineyard, 100% Cab. The wine is soft and exceptionally ripe in blackberry and cherry fruit flavors, while lots of toasty oak adds vanilla accents that make the wine jammy. Doesn't have the structural complexity of the Oakville bottlings, but sure is tasty.
Oaky-sweet and simple, with jammy pineapple, tropical fruit and honey flavors. The best thing is brisk acidity and a clean finish.
Oaky accents like nutmeg and cinnamon stand out in the aroma, and continue in the flavors while concentrated cherry and berry flavors flood the tongue. This wine is bold, appropriately tannic, and piles on both wood and fruit flavors in profusion. It was aged in American oak for 14 months.
Oaky and a little spotty, with aromas of cheese, cinnamon and wood resin sitting heavily on herbal, traditional fruit. The acidity is bracing, so there's a lemony bite to the palate along with flavors of raisin, raspberry and cherry. A fairly good blend of Merlot, Carmenère and Cabernet, but one that's missing a few parts.
Oaky and bone dry, with ripe pineapple, green apple and buttered toast flavors, brightened by zesty, mouthwatering acidity. Ready now, but don't chill too much to enjoy the nuances.
Oaky and buttery all the way, this unabashedly old-fashioned Chardonnay will certainly appeal to those who love that style. It's a big chunky blocky wine, with simple, generic fruit awash in oak.
Oaky and dense, this wine is sourced from the Nunes Vineyard, a fine site in the heart of the appellation. Raspberry and blueberry jam sway between a juicy midpalate, integrated with the oak and yet toasty, before boasting a vanilla-cherry finish.
Oaky and direct in ripe tropical fruit, with a gooseberry taste more akin to Sauvignon Blanc, this Chard is unripe and simple.
Oaky and earthy, this estate Mourvèdre is on the savory side of things, ripe in stewed plums, tobacco and black pepper, linear and soft. Barrel-aged for a year in French oak, 20% of it new, the wine's oak imprint should continue to mellow with time.
Oaky and full bodied, this conveys a strong impression of big berry fruit. Spice and herbal components are underplayed, letting the fruit come forth in all its glory. This is an attractive and ready-to-drink wine.
Oaky and full bodied, this features minty and savory highlights, with big scents and flavors of barrel. Tight cassis fruit, streaked with coffee and dark chocolate, finishes with a dusty coating of graphite. Give this at least a couple of hours in a decanter to loosen it up.
Oaky and ripe up front, this offers graphite, inky berry and cedary aromas. A plump, full-tannin palate has flavors of black cherry, plum and cassis along with integrated spice notes. It's woody, tannic and demanding on the finish.
Oaky and ripe, this Chardonnay shows barrel-inspired vanilla and buttered toast flavors that enrich the pineapples and apples. A touch of Gewurztraminer lifts it into floral and lychee territory.
Oaky and robust, this wine takes on a confectionery route to tropical flavor and high-octane concentration, offering a thickness of texture and body. Stainless-steel fermented, it unveils secondary flavors of lime and white peach on the finish.
Oaky and seemingly sweet, this is a showy wine whose appeal comes from its ripeness and richness. Vanilla and buttered toast notes from the oak dominate the tropical fruit and pineapple flavors. With its creamy, buttery mouthfeel, this is made to appeal to fans of the modern Chardonnay style.
Oaky and slightly sweet, this has vanilla, orange and oak flavors. It's a clean wine, but nothing beyond average.
Oaky and smoky, this Cab is perfumed and intensely tannic with a bitter coffee-like finish.
Oaky and smooth, this is already drinking well and is likely near or already at its peak. The Sangiovese fruit is lightly peppery and somewhat insubstantial, but the wine is harmonious and perfectly sound.
Oaky and spicy, this wine traffics in lemon, lime and tart green apple, a medium-bodied effort of balanced richness and concentration that should do well at the table.
Oaky and strong in jammy fruit, this Chardonnay has potent pineapple, tropical fruit and buttered caramel popcorn flavors. It's also quite acidic. Would benefit from greater control and nuance.
Oaky and superconcentrated, with shoe polish and other dark aromas forming a cap on the bouquet. Airing reveals a rugged, fully oaked and tannic wine, with baked berry, baking spice, raisin, syrup and chocolate flavors all wrapped up in a chewy, chunky frame. Sweet, rich and saturated stuff. Drink now or hold through 2017.
Oaky and tannic at first sip, this wine has a softness waiting to let loose on the palate and reveal more floral cherry and raspberry notes. Through and through, the standout characteristic is dried herb, plenty of it, especially on the finish.
Oaky and tannic, this Merlot-based Bordeaux blend feels tough and dry right now, although it does have deep touches of blackberry jam. Might soften and sweeten with some time in the bottle.
Oaky and tart, this is anchored by a bright raspberry flavor. There is a firm, toasty edge to the tannins, and plenty of buoyant acidity.
Oaky and tart, with pineapple crème brûlée, Asian pear, vanilla and buttered popcorn flavors. A good, crisp Chardonnay to drink now.
Oaky aromas have a lacquer-like scent that dissipates into sawdust if given time. This is plump and melony in feel, with a resiny note to the texture. Fully ripe white-fruit flavors revolve around mealy melon, and there's an oxidized note to the finish.
Oaky aromas like cedar and maple syrup continue into the flavors, meeting jammy strawberry and black cherry. The texture is smooth but firmly tannic, and the finish conveys a touch of sweetness.
Oaky aromas like smoked bacon and rich, fruity flavors give this wine a lot of personality. It has a soft, thick texture and a hint of sweetness that rounds it out.
Oaky aromas of almond, vanilla and peach settle on a palate with grip and acidity. Flavors of toasted almond, baked apple and briny apricot finish with forward acidity. This is a blend of Garnacha Blanca and Macabeo, but it's the white Garnacha that sticks out.
Oaky aromas of bacon and ham blend with vanilla on the nose of this plump, melony wine. Flavors of resiny oak, Animal Cracker cookies and melon turn overtly spicy on the finish that includes a hint of clove.
Oaky aromas of baked apple and toasted wood are upfront on the nose of this wine, but are grounded by ample ripe peach, apple flesh and orange. The medium-weight palate is lushly textured and slightly round in feel, though ample acidity helps to keep the flavors fresh and vibrant through the spicy finish.
Oaky aromas of chocolate, wet clay, plastic and graphite control the nose of this tannic, edgy Malbec that gets a boost from bright acidity. Oak-dominated flavors share the stage with earthy berry notes, while the finish tastes minty and woody. Drink through 2021.
Oaky aromas of cinnamon, clove and vanilla dominate the nose. This feels hard around the edges but empty in the middle. Oak-based flavors of clove and milk chocolate dominate generic raspberry fruit, while more oak pushes the finish.
Oaky aromas of coconut, balsam wood and vanilla control the nose on this Cabernet blend that's raw, rugged, acidic, tannic and grating on the palate. Big biting flavors of plum, oak grain and vanilla finish with screechy acidity and snap. Drink through 2021.
Oaky aromas of graphite, vanilla, berry fruits and plum lead to a firm clampy high-acid palate with oak-rich flavors of spiced plum and currant. Mildly green, minty flavors close out a drawing tight finish.
Oaky aromas of hickory and woodspice accent minerally berry scents. This is concentrated on the palate, but still quite oaky in its current youthful state. On the flavor profile, barrel notes lead short berry and currant flavors, while the finish is dark, tannic and toasty, with mild choppiness.
Oaky aromas of maple and molasses are overriding and ponderous. In the mouth, this is tannic and punishing. Flavors of coconut and chocolate are overly dominant, leaving nothing but candied stickiness and wood resin on the finish.
Oaky aromas of maple, blackberry and chimney grit set up a raw tannic palate. This tastes toasty and oaky, but with enough black-fruit flavor to support all that wood. Mild herb and spice flavors mix with tea and berry notes on the finish of this off-vintage Tempranillo. Drink through 2022.
Oaky aromas of milk chocolate and animal sit atop plum and cherry scents. This is a direct wine without a lot of nuance or layering: flavors of red plum and cherry are crisp and benefit from chocolaty oak, while the finish is solid in feel and tastes of oak and briny plum.
Oaky aromas of mocha and spice blend with racier scents of tomato and red plum. This Malbec feels full in body but sinewy and tough. Flavors of spiced tomato, herbs and salty berry fruits are savory. It finishes with toasty, peppery flavors and choppy tannins.
Oaky aromas of pencil eraser and milk chocolate are draped over cherry and red-plum notes. This feels chunky and a bit heavy and creamy, with chocolaty oak dominating the flavor profile along with medicinal berry notes. An herbal tasting choppy finish is saturated.
Oaky aromas of raspberry and currant come with notes of animal fur, lemon peel and shoe polish. This feels lively and not too heavy, with pointy, almost lemony raspberry and plum flavors that finish herbal, dry, medicinal and oaky. Drink this fresh, wiry Rioja through 2018.
Oaky aromas of sandalwood and spice accent dark-berry scents. This feels full, tannic and drawing, but not rough. Woody roasted plum and blackberry flavors remain oaky on a finish that includes vanilla notes.
Oaky aromas of sawdust vie with herbal, leafy notes on the nose of this Carmenère. Roasted black-plum flavors finish with grabby, rubbery tannins.
Oaky aromas of wood grain, graphite, bacon, rubber and asphalt blend with ripe blackberry scents to create an inky, potent bouquet. This feels round and lush, with cutting lemony acidity. Flavors of baked blackberry, cassis and chocolate finish ripe, healthy and toasty. Drink through 2019.
Oaky aromas rest on top of raisin, blackberry and dried-cheese scents. This feels full and tannic, with saucy, herbal, tomato, plum and berry flavors. On the finish, oak-based flavors of graphite and charcoal vie with ringing acidity and edgy tannins.
Oaky aromas suggest sandalwood along with plum and blackberry. This feels lively but also tight and gripping, something that a few years on its side should tame. Ripe black-fruit flavors are savory on the backside. It is firmly structured, with a meaty flavor on the finish. Drink through 2026.
Oaky bacon and barbecue smoke make for a burly wine-drinking experience in this full-bodied, expressive and somewhat heavy offering from the Dry Creek winery's estate.
Oaky butterscotch and baked pear notes give this lushly composed white equal parts heat and body. The apple flavor seems baked and warming on the palate, lending additional richness on the toast-laced finish.
Oaky cherry and raspberry aromas are clean and fresh. This feels muscular, with pounding tannins. Cherry and plum flavors, like the nose, are straightforward, while the finish echoes the palate, meaning it's drawing, hard and tannic. Give this as much time as you can, but don't expect miracles—it's a 2013, a complicated vintage.
Oaky chocolaty aromas and candied berry notes make for a rich opening. This is tannic and bracing in feel, with peppery, herbal berry flavors that are fully oaked. A dark toasty finish offers some residual cream and chocolate.
Oaky flavors of buttered toast and vanilla bean dominate this Chardonnay. It's also ripe in mango, pear, apricot and orange flavors allied with acidity. But the overall quality is average.
Oaky flavors of buttered toast and vanilla dominate this Chardonnay. The underlining wine is crisp in acidity and ripe in oranges, pears, peaches, limes and honey.
Oaky flavors of caramel, honey and butterscotch dominate. It's dry and crisp in acidity, with suggestions of limes and mangoes.
Oaky flavors, in the form of buttered toast and butterscotch, dominate this Chardonnay. The underlying fruit is delicate, veering toward apricots and pineapples, highlighted by crisp acidity.
Oaky foresty berry aromas are mildly damp and woodsy, with coffee and herbal notes. This feels full but also clamping and tight. Smoky roasted flavors of hickory, black plum and pepper finish burnt and toasty, with roughness to the finish.
Oaky herbal plum and tomato aromas are woodsy and hint at sandalwood and bath oil. A tight dry tannic palate is home to prune, stewed berry and chocolate flavors. On the finish, a sense of mild overripeness is reflected via raisiny notes.
Oaky in flavor and broad in mouthfeel, this wine has plenty of butter, wood-smoke and toasted-nut aromas followed by ripe pear and butter on the palate. It is full bodied and has a touch of astringency on the finish.
Oaky influences give this wine a candied taste of caramel and lime pie, on top of the grapier flavors of pineapples and pears. It's solidly in the mode of what Americans want in a Chardonnay.
Oaky notes of buttered toast, dried apple slices and baked peach are upfront in the bouquet of this wine. The palate is similarly rich and round, but with ample acidity to keep it from falling completely flat. Flavors of orange creamsicle and spiced apple linger on the close.
Oaky notes of chocolate-drizzled raspberries and chocolate pudding are supported by juicy black cherry and plum fruit flavors. Full-bodied and a bit tight with assertive tannins and a long, drying finish. Try now if you like 'em big or give it a year or two to mellow out.
Oaky on the nose, this is a lean, crisp wine on the palate, straightforward and balanced in its combination of green apple, pear and Meyer lemon characteristics. Medium bodied, it'll work wonders with midweek meals.
Oaky on the nose, this wine shows mint and sawdust aromas that transition to asphalt and fiery heat upon airing. A dense palate is loaded with creamy oak, while leaf, mint and berry flavors finish charred. With 15% alcohol and heafty oak, this could use another year in bottle to settle down.
Oaky on the nose, with a whiff of caramelized honey, this ripe, robust wine finds its balance through a veneer of fruity tarte Tatin and rocky minerality. Still unwinding in the bottle, it needs time to open. It'll drink nicely now through 2022.
Oaky resiny spicy aromas are an indicator of what's to come. This has a scratchy mouthfeel and resiny notes akin to licking a plank of wood. A heavily oaked flavor profile tastes mostly of dry wood and clove. On the finish, wood-spice flavors and drying tannins are in control and don't let go.
Oaky spice aromas are up front on a nose that also shows berry and prune notes. This is fleshy and tannic in feel. Flavors of blackberry, wood grain and chocolate finish dry and firm, with wood-spice flavors.
Oaky spice, vanilla and dried-cherry aromas are classic Rioja. This feels round and good, with dry tannins and bright acidity. Toasty brown-sugar and chocolate notes grace mild red-fruit flavors on this textbook wine. Drink through 2020.
Oaky stuff, with sawdust, roasted fruit and dark, floral berry aromas. The palate is surprisingly high in acidity and choppy, but lumbering oak adds some heft to the berry fruit and cola flavors that lead the charge. A bit smacking and medicinal, and herbal to boot.
Oaky toast and cherry jam meet tangy, juicy acidity in this grippy wine that's firm in velvety tannin. With a balance of power, it reveals chocolate mocha and black currant in equal measure, the minerality from the site's iron-rich red rocky soil on full display.
Oaky toast and salty, firm acidity give this wine a flavor profile of lemon, apple and dried herb that's lengthy and full of complexity. Medium bodied, it finds balance between fruit flavors and a savory edge, remaining bright and rich on the palate.
Oaky toast, cedar and hint of meat add complexity and flavor to this light-bodied, mellowed wine, highlighted by soft, firm tannin and brooding blackberry.
Oaky tones of vanilla bean, wood and sweet spice are at the fore of the bouquet, while notes of black cherry, stewed plum and raspberry coulis provide a solid backbone throughout. The mouthfeel is smooth and supple, with easy, approachable ripe-fruit flavors and a lingering hit of baking spice.
Oaky walnut aromas kick off this medium-bodied wine, opening into warmer pear and apple flavors on the palate. It feels dry and reasonably rich in texture.
Oaky, chemical aromas top generic berry scents. The palate is creamy and grabby, while fake-tasting, candied oak is the dominant flavor. This feels cloying and tastes like vanilla and processed milk chocolate on the finish.
Oaky, concentrated black-fruit aromas feature notes of graphite and savory earth. This Monastrell is deep, jammy and textured on a full-bodied palate. Spicy oak and black-plum flavors finish toasty, with hints of baking spices and dried herbs. Drink through 2019.
Oaky, deep berry aromas are slightly citric and stalky. In the mouth, huge tannins create a grating but mouthfilling sensation. Herbal, lightly green flavors of cassis, boysenberry, carob and salted beef finish strong and solid. Drink through 2019.
Oaky, dry and acidic, this Chard is saved by the ripeness of the underlying fruit, which gives green apple, peach, pear and pineapple flavors. The acidity hangs in there all the way through the tart finish.
Oaky, heavily roasted aromas of hickory, baking spices, coconut and exotic black-fruit scents feed into a chunky but easygoing palate with spicy, barrel-rich flavors of hickory and vanilla as well as baked berry and leather. A ripe, slightly rubbery finish is generous. Drink through 2018.
Oaky, inky aromas of blackberry and vanilla are pushy and potent. This blend of 50% Tempranillo and 50% Syrah is rubbery and pinched on the palate, while toasty, rooty flavors of black fruits blend with herbal berry and coffee notes. A narrow finish is herbal in flavor and weighty. Drink through 2020.
Oaky, inky, modern and full of power, this Montsant blend of Carignan, Syrah and Garnacha is toasty and dark as night on the bouquet. The palate feels ripe and intense, with creamy oak and controlled tannins. Flavors of baked black fruits, cocoa and vanilla finish soft and supple, with just enough tannic grip and acidity to maintain focus. Drink from 2014–2020.
Oaky, jammy aromas are wayward and slightly green. This blend of Tempranillo and Monastrell delivers heavy tannins on a widespread but unfocused palate. Oaky, drying berry flavors are more bitter than fruity, while the finish is choppy in feel and woody in taste.
Oaky, lean red-fruit aromas precede a scratchy, thin, resiny feeling palate. This tastes of oak on top of underdeveloped, stunted red berries, while the finish is herbal, woody tasting and heavily spiced.
Oaky, malty aromas blend well with dusty black-fruit and coffee scents. This crianza from a ripe, warm year is full and layered, with solid acidity. Black plum and wild-berry flavors are a touch raw and edgy. It finishes with toasty, blackened flavors of spice and wood. Drink through 2020.
Oaky, nutty, slightly oily aromas lead to a regular-feeling palate with resiny weight. Salty, lightly oaked flavors of stone fruits don't change much on a finish with melony flavors and light barrel notes.
Oaky, resiny, briny aromas of apple and popcorn set up a high-acid palate with fragmented resiny notes. Flavors of briny apple, lemon and oak but also fresh and citrusy.
Oaky, slightly odd aromas of clove and baking spices show more black fruit the longer this breathes. Tannic, drawing and hard across the palate, this tastes of savory, saucy plum and blackberry. On the finish, rubbery tannins and flavors of baking spices and tomato sauce take control.
Oaky, slightly sweet and otherwise exhibiting rich tones of dirt and earth, this is soft in tannins and texture, the finish unveiling power.
Oaky, smoky aromas are New World all the way. Heavily toasted and creamy on the palate, this hefty full-bodied Chardonnay tastes of wood resin, spiced apple and peach. Solid acidity keep this in line, while a lasting wave of toasty oak pushes the finish.
Oaky, smoky, earthy aromas and flavors dominate this full-bodied and firm-textured wine. A muscular, assertive wine, it should taste great with a grilled steak or lamb chop.
Oaky, spicy and tannic, this is showing some sharp edges around moderately ripe plum and cherry fruit. It's solid and substantial, a bit blocky, and currently showing more barrel influence than fruit. All estate fruit, 40% new French oak. Additional bottle age might improve the score.
Oaky, with blackberry, cherry and currant flavors compromised with mint and oregano, and with a sharp finish. Not going anywhere.
Oaky, with dominating aromas and flavors of butterscotch, vanilla custard and meringue. Underneath all that are ripe pineapple and golden mango flavors.
Oatley has sourced the fruit for this wine from way out in Western Australia thousands of miles from his home base, but the results show why it was worth it. The aromas and flavors seamlessly marry fig, melon and pink grapefruit notes, while the wine is mouthfilling and lush without being overweight. Drink it over the next 6–12 months.
Oatley Wines, based in eastern Australia, sources a few bottlings from out west, like this flagship Cabernet. Cedar, tobacco and cassis mingle easily on the nose and palate, while the texture is supple, turning to silk on the long finish. Drink now–2028.
Oatmeal, chalk and bread crust form the first impression. On the palate they play upon a tart and lively freshness and round out crisp, green apple fruit. Together they fill the palate while gentle fizz illuminates more of the bready, stony flavors. Restraint is the central theme here.
Obalo is a consistently very good to excellent example of Rioja crianza. This is full and oaky up front, with tobacco, vanilla and briary black-fruit scents. A flush, voluminous palate is balanced and delivers earthy blackberry and chocolate flavors in front of a lively finish with a touch of buttery oak. Drink through 2019.
Obra Prima is a perennially excellent wine that satisfies more than it overwhelms. This vintage is woody on the nose, with blackberry, moss and an herbal. The mouthfeel is deep and plump but not soft, while toasty blackberry flavors control the palate and finish with herbal, baked notes.
Obtuse aromas of chunky citrus fruits and mild-smelling vegetables open this Merlot rosé. Fat in feel, with just enough acidic offset, this tastes of pithy citrus with a green note thrown in. A grabby, blocky finish tastes mildly briny.
Obtuse, unfocused aromas of squash, carrot and citrus are not as zesty and direct as Verdejo should be. This feels wide, with spritz to the palate. No single fruit flavor stands out in front of a soft finish with mild apple and stone-fruit notes.
Obvio means obvious in Spanish, and this is an obvious yet fairly good Malbec. There's some ground spice, cinnamon and a little bretty cheese to the nose, but the palate is solid, and the berry and cherry flavors are correct for the variety. Best by the glass or in casual settings.
Obvious but highly concentrated with mouth-coating tannins and an appetizing mix of coconut, vanilla and plum flavors. Fairly long, soy-flavored finish. Drink now or hold a year for better integration.
Obviously a wine for Baby Boomers, this is bright and fresh, packed with red fruits and a perfect light pink color. The final taste is lively, clean and crisp.
Obviously a wine to drink on February 14, this is brightly fruity and crisp while showing some good dense flavors. Red fruits push through the citrus and grapefruit acidity to give a full-bodied, ripe wine.
Obviously from a superior terroir, this Pinot shows gorgeously ripe berry fruit and spices, brisk acidity, firm tannins and a rich coating of oak. But the parts haven't come together. It's like a team that needs practice. Should peak sometime in 2012, and hold for a couple years.
Obviously rich and dense, this wine is also smooth and elegant thanks to its soft tannic character, never too dry and even now drinkable. Berry fruits and a generous structure allow the wine to be approachable. Drink from 2016.
Obviously the producer thinks this is an important wine judging by the unusually heavy bottle. The wine is certainly attractively rich and full bodied. With weighty blackberry fruit and a concentrated core of tannins, it is balanced, fruity and likely to age well. There is a mineral edge that will soften as the wine matures. Drink from 2021.
Obviously wood-aged, with a smoky toast flavor, this is a wine that shows the power of Saint-Estèphe tannins in full force. At the same time, there is a blackberry character that adds richness and juiciness, which cuts through the dry core. Age for at least 7–8 years.
Obviously wood aged, the wine is rich and spicy, with bold fruits and rounded tannins. This is full of modern, smooth fruit flavors and will age relatively quickly.
Obviously wood aged, this is still a richly fruity wine. The two elements are still coming together, the spice and toast on the one hand, the ripe blackberry on the other. Give the wine time and it will be a good expression of the structure of the vintage. Drink from 2016.
Obviously wood aged, this wine's dryness comes from the attenuating character of the barrels. That leaves little room for lean fruit flavors. Maybe it will soften, but the wood is always going to be dominant.
Obviously wood aged, with spice and toast flavors, this is a soft, black currant and berry flavored wine. It has light tannins that are already integrating with the fruit. Drink now and until 2018.
Obviously young and still showing the brief wood aging, this is an attractive and juicy wine with ripe red berry fruits, spice from the wood and a soft texture. It should be ready to drink by 2015.
Obviously young, but with good acidity as well as bright red fruit flavors. The wine's acidity balances the juicy fruits well. Its structure suggests a good few years' aging.
Occasio continues to build its case for being a winery to watch out of the Livermore Valley, releasing this lively, raspberry and honeycomb rosé made from Pinot Noir grapes out of its Del Arroyo Vineyard. The Pommard clone fruit was cold soaked in stainless steel, then pressed from the skins and racked again into stainless steel. A rosé with some meat on its bones, it's way more than an aperitif and will stand strongly aside a full range of summer foods.
Occasio continues to plumb the depths of the Del Arroyo Vineyard and its abilities with each of the red Bordeaux grapes, this time deftly showing what it can do with the enfant terrible that is Cab Franc. Give it some time to open and then enjoy its densely layered richness of cherry and coffee and plum.
Occasio has made a restrained and elegant Cabernet, alluring in its cola spice—almost sarsaparilla—aromas. Then the wine delves into dusty red and black fruit with ample structure, and a vein of minerality cradled into one delicious package.
Occasio, which has made a nice Fume Blanc for a couple of vintages now, is giving the world this, its first Chardonnay, a true to its French-oak-fermented style that's quite citrus-laden, tart, lean and mean and yet voluptuous, with its barrel age showing, and toasty on the finish.
Occhio a Vento, which means “eye to the wind,” is an affordable, easy-drinking Vermentino that shows very crisp aromas of cut grass, kiwi, citrus, green apple and peach. There's a nice touch of mineral dryness on the finish.
Occupying the bottom rung (in terms of cost) of the Columbia Crest ladder, Two Vines wines are generally light, quite clean and simple, with a minimum exposure to oak. This fits the mold, with flavors of strawberry chews and cotton candy. The tannins are also light and herbal, with an earthy, pleasantly leafy finish.
Ocean water and green banana are the lead aromas on this mostly neutral white. A light body with modest structure houses lime and tangerine flavors. The finish is juicy in feel but turns bitter as it rolls out.
Oceanic and crisp smelling, with green apple, citrus and light oak on the nose. Has roundness and weight, but juiciness as well. Tastes a touch sweet and syrupy, with tropical fruit flavors. Chunky and a little sticky on the finish despite boasting a solid acid level.
Oceanic aromas of grass, scallion, baby garlic and lime reflect cool-coast origins. A slick, juicy mouthfeel is minerally, while this offers flavors of nettle, lime, passion fruit and green onion. A long, stony finish leans towards green flavors.
Ocone's organic Greco offers a sweet-smelling, floral nose with aromas of honeysuckle, jasmine and citrus blossom. You can taste some of its natural mineral nuances behind its pulpy peach tones.
Octavius has always been oaky, but over the years the fruit has come into better balance, and the 2009 may be one of the most successful editions yet released. It's dense and impenetrable at first, only slowly yielding hints of plum, mocha and vanilla. The texture is rich and supple enough to make the wine approachable now, but it should evolve and improve through 2020 or beyond.
Oculus is 71% Merlot, with 16% Cabernet Sauvignon and 13% Cabernet Franc finishing the blend. As with Mission Hill's other high-end red blends, it's almost jet black in hue, with scents of smoke and char around blackberry and black cherry fruit. Chocolate and espresso flavors come through strongly, and the tannins are quite drying. It's a style ready-made for a thick, juicy steak.
Odd and unfamiliar aromas of citrus peel, soapy cleanser and reedy red-berry fruits elicit contemplation, not sensory pleasure. This feels narrow, with astringent tannins. Flavors of herbal tea, red berries and spice are almost like Pinot Noir, while this finishes raw, rubbery and tannic, with herbal notes.
Odd and unfamiliar, like most wines from Indomita. The nose is off the grid and grainy, while the palate is flat, heavy and tastes of herbal, sweet, vegetal berry fruits. Candied on the finish and unconvincing.
Odd and unusual aromas of murky fruit and clove are matched on the palate, which tastes of fake oak, clove and little else. This Pinot seems more artificial than natural.
Odd aromas of bath soap and cherry feed into a creamy, rubbery feeling palate.
Odd aromas of bath soap and tropical fruits are not convincing for Chardonnay. A narrow diluted palate offers low-level lemon and tropical-fruit flavors in front of a sour underwhelming finish.
Odd aromas of burnt peanut and clove blend with murky fruit scents. This is raw and pulling on the palate, while clove and other oak-based flavors are front and center. Resiny oak and leftover clove notes push a hard finish. If you don't like clove, subtract a point or two from the score.
Odd aromas of clove are smoky but mostly come across as weird and forced. This has a lactic, creamy mouthfeel with soft edges. The flavor profile is all wood, and resiny, clove-driven wood at that. A severely sweet, cloying, resiny finish is a lot to deal with.
Odd aromas of curried meat and iodine are more unusual than off-putting. This feels a bit wide and heavy, with flatness to the palate. Flavors of roasted plum and savory spices suggest lamb curry, while this feels robust and aggressive on a slightly hot finish.
Odd aromas of orange oil and citronella mark the nose of this Cabernet Franc. Light and lithe on the palate, red cherry flavors are met by tobacco leaf and green peppercorn.
Odd aromas of peanuts and asparagus are a bit offputting. And in the mouth, the vegetal character is overriding. This wine has its qualities, but nonetheless it's just loaded with too much green veggies, primarily asparagus and green beans. And what's with the peanut butter quality?
Odd aromas of pomegranate and grapefruit are off the grid. This is citric and austere in feel, with sour, herbal flavors mixed with oak. A minty, herbal, green finish raises questions.
Odd aromas of talcum powder and bath oils are fragrant but not very wine-like. This is flat on the palate, with very little cut and oily tasting flavors of ripe white fruits.
Odd as it may sound, it smells like coconut cream pie with a baked meringue topping, all swimming in apricot purée. It’s sweet but not achingly so, at 7.1% residual sugar, with enough acidity to balance it. It has a luscious, creamy mouthfeel. It seems young and tight despite the opulence; probably it will improve with age in a cool cellar. Best Buy.
Odd notes of Pez candy and confectioner's sugar open this new entry from Southeast Australia. With a watery palate and an almost nonexistent finish, the wine does not make as much of an impression as the catchy name.
Oddero's Barolo Bussia Soprana is laced with loads of mineral nuances that recall ash, granite and slate roof. But you'll also get defined tones of Indian spice and aromas from an Asian bazaar. In the mouth, the wine delivers drying tannins and fresh menthol-like layers.
Oddly acidic and hard in the mouth for Merlot, a variety that's supposed to be soft and silky. You'll find black cherry flavors, but not enough to punch through the tannins. Doesn't seem capable of aging, so drink up.
Oddly confected on the nose, with cotton candy-like cherry aromas, but once past that, this isn't bad wine, even if it's not really varietally correct. It's round in the mouth but with crisp acids, giving it a hard-edged feel, while the flavors are less candied and more like black cherries and chocolate.
Oddly packed in what could be a gin bottle, the wine inside is anything but peculiar. It's a serious wine with firm tannins and a dense structure. Black plum and berry fruits are powered by minerality and a solid structure. This is a wine to age for a few more years; drink from 2017.
Oddly tropical and floral, like an Argentine Torrontés. Spritzy in the mouth but weird tasting and funky, with cloying, unusual flavors that frankly don't taste very good.
Oddly tropical aromas of pineapple and orange peel dominate this juicy number. In the mouth, a sense of grape skins and abrasive tannins make things coarse. Minimal berry flavors mix with citrus leftovers prior to a drawing finish.
Oddly, among a nice selection of Chehalem Rieslings, this seems disjointed, with sour flavors and other components that don't quite knit together. Finished with a screwcap closure, there's no bad cork to point the finger at. Maybe more bottle age will help to pull it together.
Oddly, Silver Lake's least expensive Merlot is its best. It's a solidly made, straight-ahead varietal wine, with a core of black olive and currant, stiff tannins and enough grip to hold up to hearty main meat dishes.
Oddly, this is preferable to El Nido's $140 Cab-heavy fruit bomb. Maybe that's because Monastrell is the go-to grape in Jumilla, and this is 70% Monastrell and only 30% Cab compared to the opposite with El Nido. All that said, this wine is ripe, approachable and dark, with excellent balance and a fudgy, warm finish of fruitcake and blackberry. Drink now through 2013.
Of all Roessler's 2007 Pinots this is the only one that's overripe. It strikes you with a Porty aroma, an impression confirmed when you taste the raisiny flavors. Ready now.
Of all Testarossa's 2006 Pinots, this is the most complex, and also the most ageworthy. Offers a flood of cherry, red currant, Dr. Pepper, raspberry, licorice, vanilla cookie and oaky spice flavors that are fantastically intense and interesting. Interestingly, this bottling is one of Testarossa's highest-alcohol Pinots. Great now and for a good six more years.
Of all the 2012 releases from Mannina, this is the most dense, dark and substantial. Cassis and black cherry fruit is set against a stiff streak of char and coffee, backed with firm, ripe tannins. The length and balance are just right for ripe fruit from young vines.
Of all the Angosto 2011s, El Jefe del Tribu is the most smoky and roasted of the group. Savory aromas of beef jerky and baked blackberry filter onto a ripe, slightly flat palate. Flavors of baked black fruits are gritty and mildly stalky, while the finish tastes of cooked berry fruits and generic blackness.
Of all the Atauta single-vineyard wines from the sensational 2011 vintage, La Mala is arguably the most overtly oaky and modern in style. Grainy, resiny barrel-driven aromas come with controlled burn and heat. This is tannic and firm as cement, with ample oak resin creating a creamy feel. Resiny, fully spiced black-fruit flavors end with pepper, wood grain, burnt toast and other oaky notes. Drink from 2018–2031.
Of all the Beaujolais crus, Morgon is the one for aging. This wine, with its powerful structure, exemplifies age-worthiness. It is weighty and dense, with a solid feel, plus juicy, opulent fruit that helps to balance the wine. Keep for 3–4 years.
Of all the Cavas made by Freixenet, this oddly sweet Spumante is the weakest. This is briny, pickled and candied on the nose, with hints of lychee and banana. Flavors of Sprite, cane sugar and banana finish with sulfur, honeydew and a faux kiwi note.
Of all the Clarendon Hills 2008 Syrahs, the Moritz probably offers the best value. It's plummy, dark and intense, with savory overtones of meat and spice that complement the wine's full body and creamy texture. The long finish echoes with hints of coffee, meat and plummy fruit. Drink now–2020.
Of all the current releases from this new winery, it is this rosé that is highest in alcohol. Thick and heavy, it's quite rich and expressive, with plum and cherry flavors. The finish is viscous and scented with rosewater.
Of all the excellent Genium 2010s, this is the only one that's a bit stalky on the nose. It's also rubbery smelling, with tight-grained oak scents and earth notes. Hard, tannic and without much cushion, this Garnacha-led blend tastes earthy, stalky and of high-toned plum and currant with lemony oak. A bold, tannic finish says this will last through about 2024.
Of all the large-format White Pearl varietals, this Torrontes tastes and feels the best. It has the grape's pungent aromas of acacia and talc, and the flavors are solid and persistent as the palate yields green melon and honey. Finishes tangy and fresh, meaning it hasn't yet started to fade.
Of all the various d'Arenberg Shiraz bottlings, this may be the silkiest in texture this vintage. It's still a full-bodied wine, filled with savory, earthy notes of black olive and espresso, but the finish stands apart for its length and suaveness. Drink now–2025.
Of all this year's seven Pioneer Block Sauvignon Blanc offerings, this one most seamlessly blends passion fruit, green tomatoes and leafy notes into a medium-bodied yet amply concentrated wine with a long, citrusy finish.
Of course, this 90% Tannat wine is still very young. But it's impressive, rich and concentrated and promises to age well. It is dense with both tannins and fruit, black plum and berry flavors dominating, cut by acidity. It will be ready to drink from 2019.
Of course, this wine is too young to drink now. However, its ripe fruit, sweet fresh acidity and red plum fruits all promise a fine future. There is a good juicy, full aftertaste. Drink from the end of 2014.
Of Degani's two Amarone wines, this one offers a leaner consistency and brighter aromas of wild berry, white cherry, dried rose petal, cola and apple cider. It's a clean, polished expression, with freshness on the finish.
Of Larry McKenna's 2014 Pinots, this full-bodied offering is the most approachable right now. A rich, velvety texture underscores elegant notes of brown sugar, tea, cherries and cinnamon. Drink now–2030.
Of Loring's dozen single-vineyard Pinots released this season, this is one of the softest, sweetest and simplest. It's pretty good, with polished cherry pie filling, cola, carob, licorice and spice flavors. But it could have a firmer structure.
Of medium build and seasoned in oak, this wine has a classic complement of baked apple and baking spice, providing a layered, ripe experience on the palate that finishes cleanly and simply.
Of the four De Coelo Pinot Noirs sourced from this one special site, Arbore Sacra is the most earthy, savory and viscous. Grapes come from the Calera clone, beautifully structured and shyly subtle. In this graceful wine, expect nuanced layers of Asian spice and blackberry, with finely honed tannins and a lingering, spicy finish.
Of the many flamboyant Champagne bottles, this is one of the most stylish with its elegant frosted glass. This aromatic wine is a 50-50 Chardonnay and Pinot Noir blend, with a crisp texture and fruits that are maturing well. It is ready to drink now.
Of the six Syrahs that make up Lapostolle's Collection series, this is the most distinct, but also the most unusual and proprietary. Soupy, stewy, earthy aromas of tomatoey plum and spice are pure Elqui. The palate is high in acidity and shrill, while the flavor profile is tangy, herbal and zesty. Drink through 2017.
Of the three Cherubino 2010 Cabernets, I slightly preferred this one (the blended version), but just by a hair. The nose boasts seductive aromas of cedar, smoke, brown sugar and maple syrup, backed up on the palate by a convergence of chocolaty and meaty flavors that end in a softly dusty finale. Full bodied and supple, it's drinkable now, but should drink well through at least 2020.
Of the various Huber Pinot Noirs, this is the one most in need of 2–3 years of cellaring. Some pungent cabbage and cedar aromas should be better integrated by then, and the firm tannins now evident on the finish should also be at least partially resolved. Right now, there's a hint of silkiness and some nice plum and sous-bois notes that should only improve over the short term.
Of the winery's two reserves, this is the darker in terms of both fruit and barrel flavors. Well-ripened cherry fruit fills the mouth, and leads into a full-bodied, resonant finish with highlights of toasted coconut. This delicious, well-balanced wine spent 10 months in new French oak.
Of this winery's two new releases, the less expensive is better, because this usually fine release is from the infamous ‘98 vintage. It just can't overcome a basic thinness and wateriness, despite an obvious pedigree and plush oak. That said, it's a good wine. The ‘99 will undoubtedly be much better.
Off-dry and direct in citrus, apricot, green apple and honey flavors, this easy-drinking wine is refreshed with crisp acidity. Good now as a cocktail sipper.
Off-dry and fruity, this is a bright, lively rosé. It has a soft texture, aromatic from the Grolleau in the blend and with light acidity at the end. Drink now.
Off-dry and fruity, this lively Riesling is notable for its strong honeysuckle scent and the follow-up flavors of lemon and honey. Its best flavors come on early; after a while it starts to recall a honey/lemon cough drop.
Off-dry and loaded with flavors of lemon, honey and tea, this is a rather fleshy Riesling. The almost 2% residual sugar leads into a slightly sweet finish.
Off-dry and minty, with a strong streak of wintergreen, this simple, fruity Riesling offers fruit flavors of green apple and a bit of waxy lemon.
Off-dry and slightly sugary, this fruity, candied sipper mixes orange blossom, orange candy and baby aspirin flavors into a concentrated midpalate. Moscato is on fire these days, and this wine will surely please those who love the style.
Off-dry and stainless steel fermented, it carries some volatile scents in the nose. Bubble gum and candied orange flavors quickly turn bitter as the wine flattens out in the mouth.
Off-dry fruit conjures up flavors of grapes, apricots, peaches and even kumquats! A balanced, sensuous wine, it has no rough acid or over-the-top tropical fruit flavors. Long and silky. Best Buy. —P.G.
Off-dry in style (it reportedly contains 12 g/L of residual sugar), this is fairly broad on the palate, offering a mélange of ripe melon and stone fruit accented by hints of ground ginger, cinnamon and pepper on the finish.
Off-dry in taste, this wine has an intense sweet-and-sour flavor. It didn't undergo malolactic fermentation, so there's plenty of green-apple-like acidity, and as it partially fermented in barrel, there is a vanilla-cream-like sweetness. This will pair well with Asian fare, ham or sausage.
Off-dry Riesling, rich, ripely textured and with great depth. This is a slightly spicy wine, full in the mouth and perfumed. Acidity gives shape and freshness to this apple and lime flavored wine. Drink after 2015.
Off-dry to sweet in style, this has lime, mango and honey flavors that are balanced by crisp acidity.
Off-dry to sweet, this is firmed up with crisp acidity. The citrus, honeysuckle and vanilla flavors are easy to like, with a flowery, sweet finish. This delightful Riesling calls to mind gardens on summer evenings.
Off-dry Vouvray, with hints of honey, light on acidity and feeling soft. The wine needs to be drunk over the next year.
Off-dry with a candied orange character, this is indeed a mélange, including portions of seven different white wine grapes. It's an interesting wine, though might prove a bit challenging to match to food. Perhaps a curry?
Off-dry with lemon-drop fruit flavors, a lick of citrus that suggests pear and lime. Though it's a fairly simple, fruit-forward wine, it delivers a concentrated burst of fresh, vivid flavor that's missing from most wines in this price range.
Off-dry, it's simple and clean, with not much flavor beyond basic light melon. It can best serve as a mixer for cocktails or punch.
Off-dry, this is very nearly a dessert wine, but it's crisp and minerally enough to consider as a dry table wine. Shows tart, clean flavors of citrus, peach, apricot and wildflower, with the diesel taste of Riesling.
Off-dry, this succulent wine has you smacking your lips rather than puckering them. The natural acidity buoys up the sweet fruit, a mix of peach and apricot principally, and the wine has an excellent focused core that trails off into suggestions of honeycomb and lemon custard.
Off-dry, with 24 g/L residual sugar, this fragrant and refreshing wine blends in small amounts of Muscat and Gewürztraminer. Tangerine and peach flavors are concentrated in the core, while the finish brings in lovely flavors of English breakfast tea.
Off-dry, with flavors of fresh pear drizzled with honey. It's a charming Riesling, fruity and gently sweet, though with enough backing acid to keep it food-friendly.
Off-dry, with initial flavors of orange candy and a slight medicinal graininess. It develops some honeyed lemon in the midpalate, and smoothes into a pleasant-drinking, low alcohol and high acid Riesling.
Off-dry, with pineapple, lime, lemon, grapefruit and vanilla flavors, fortunately balanced with crisp acidity. A decent, clean and affordable white wine for cocktails.
Off-dry, with sugary flavors of apricots, pears, flowers, vanilla and dusty Asian spices. Crisp acidity provides needed balance. Try with Vietnamese, Thai or Burmese fare.
Off-pink in color, this has floral, perfumed aromas that suggest soap or bath gel. It feels like liquid candy on the palate and tastes sugary, like cotton candy.
Off-the-charts alcohol notwithstanding, this massive wine will surely please those who like their reds big, dense and deep. It's principally Grenache, packed with pure fruit flavors of cassis and blackberry compote. It retains sufficient acidity to keep it buoyant. Tannins are tongue scrapers, bone dry and astringent. This is best sipped solo, or perhaps with a really juicy, fat-laden steak.
Off a single vineyard in the Blewitt Springs subregion, this full-bodied red lacks a bit of richness on the midpalate but otherwise offers a mouthful of cola and plum.
Off by a few beats from the '02, the '03 shows red currant, plumped raisin and green mint jelly notes. The flavors are good, but the wine, which is soft in structure, is not an ager.
Off dry and a bit sugary in style, this easygoing rosé offers intensely ripe, slightly ruddy strawberry and cherry flavors. The finish is brisk and clean.
Off dry and fruity, this simple wine tastes like peach juice, with a bit of citrus. It's pleasant but one-dimensional.
Off dry in character, this wine is ripe, soft and with a buttery flavor. Green plums and apricots combine to give a wine that is round in texture with a tang of citrus at the end.
Off dry it is, with flavors of Meyer lemon and black tea and plenty of acid. It is a fine value for the price, with density, concentration, purity of fruit and grip. Fruit runs through citrus into light tropical; the sugar falls out in the very finish but is balanced nicely against the acids.
Off dry, crisp, and with a strong citrus element that gives a lemon-candy character to the wine. It's a light, bright wine that's great for drinking this summer. Screwcap.
Off dry, fizzy and fresh, this is a classic crisp and clean Vinho Verde, based on the Loureiro grape. It is light and bright with lemon and sugar water flavors, and is ready to drink now.
Off dry, fresh and lightly spritzy, this appealing wine brings flavors of lemon tea front and center. The aromatics hint at honeysuckle and orange blossom, and the finish is pleasantly granular, with a sweet, sugary edge.
Off in quality from previous vintages, Bell's '04 Bordeaux blend has a naggingly weedy, chlorophyll edge to the cherry and blackberry flavors. It's not going anywhere in the cellar.
Off in the nose with hints of sweet cherry, almost bubblegum, this Petite Sirah gets supertannic and oaky quick and just doesn't have enough fruit to pull it through.
Off the bat this smells weedy, with a hint of generic red-berry fruit to help things along. A green-tasting wiry palate finishes with burnt underripe berry notes.
Off the bat, this contemporary Cava displays welcome fresh-fruit qualities. Raspberry aromas precede a citrusy, bouncy palate. Flavors of orange, plum and jellied candies finish with an interesting sweet-lime note.
Off the bat, this smells a bit like fruit punch, although with time it stiffens. A chunky heavy somewhat flat palate tastes of clove, chocolate and berry and plum.
Off the bat, this smells of minerals, vitamins and iodine, but with airing plum and blackberry aromas arise. The wine has snappy acidity but soft edges and mild tannins. Flavors of cola, baking spices and black fruits finish wide and easy, with a dusting of pepper. Drink now.
Off the grid and strange smelling, with jumbled aromas that are hard to describe. Exceedingly sour and lean on the palate, with a vegetal finish.
Offered in a 100ml travel size, with fruit sourced from both the Russian River Valley and Sonoma Valley, this is a worthy companion when pocket size is important. Light citrus and green apple show on the nose before an oaky palate of buttered toast enters the fray.
Offered in a half-bottle size, this estate Cab-based wine also contains 6% Merlot and 6% Petit Verdot. The blend is crisp, dry and tannic in cranberry, barely ripe cherry and dried currant, swerving savory into dried herb and clove.
Offered in remembrance of winery co-founder, Emily Miner, this wine is softened by 5% Cabernet Franc, the grapes coming from a handful of vineyards, including Stagecoach and Emilio's Terrace. Dried herb, graphite and sagebrush highlight a tight structure that's grippy and savory, with understated oak. Drink now through 2023.
Offering a flat opening with no kick, it is akin to sniffing apple juice. This is plump and wan in feel, with melon and banana flavors, while a soft, no-edge finish doesn't leave much of a lasting impression.
Offering a light-toned taste of raspberry coulis with well-defined acidity, this is a soft, silky vineyard-designate with a lilt of orange peel. A wall of tannins guards the finish.
Offering a more traditional California Zinfandel style than some of the other 2011s, this takes off with scents of a warm, butter-crusted cherry pie, unfolding on the palate with cranberry jelly. There's a slight herbal character and quite of bit of tannic grip, so expect this one to improve in the years to come.
Offering a spicy, creamy view of Grüner, this is a well-rounded, rich, white fruit-flavored wine. The acidity is a thought in the background initially, but then gives the wine a final, light lift. Screwcap.
Offering a strong opening aroma of pine resin, this wine feels crisp and crunchy on the palate, with cranberry, pomegranate and red cherry flavors. Both complex and varietal, it has a tannic backbone of power and ripeness beneath its fruit, accented with black tea.
Offering a thick mousse and a waft of hazelnut Frangelico, this is a clear, crisp and smooth sparkling Brut, delicious in golden delicious apple that finishes clean and swift.
Offering aromas of a warm berry cobbler with a touch of sagebrush spice, this delivers the flavorful balance promised by the appellation. Once sipped, there is violet, lavender, cola, rhubarb pie and candy-coated fennel seeds, a combination that comes across as uncomplicated and makes for easy, delicious drinking.
Offering aromas of black cherry and green pepper with a whiff of matchstick, this wine has flavors of black cherry, raspberry, smoked meat, mace and green tea. There is a good yin and yang of fruit and savory flavors, while chewy tannins wane at the first sign of orange zest on the bright finish.
Offering aromas of black cherry and vanilla, this wine is soft on entry, with flavors of black cherry, raspberry, chocolate and anise. It is round on the palate, with smooth tannins and a light vein of brightness on the finish.
Offering aromas of blackberry, strawberry and green bell pepper, this wine has flavors of raspberry, strawberry, black cherry and leather. The fruit flavors are jammy on the palate and strong tannins and equally strong acidity make for a pleasing wine.
Offering aromas of sweet peach, this is a round, full Sauvignon Blanc with a pleasant texture. Light in alcohol but rich on the finish, it just begs for shellfish or melted goat cheese salad.
Offering attractive, tropical-fruit flavors, this wine is smooth and creamy. To balance that, a refreshing moment of tanginess gives a crisp shot of lemon. Drink from 2018.
Offering both herbal acidity and delicious spiciness, this wine is balanced, grassy and also ripe. It is a fruity, modern style, ready to drink now.
Offering both richness and absolute freshness, the wine layers ripe white and yellow fruits, creamed apple flavors and a great line of mineral texture and citrus flavor. It will age, give this 6 years.
Offering buoyantly fresh fruit and mineral intensity, this Pinot Noir rosé is well worth finding in quantity to enjoy year-round, not just as a summer quaffer. Zesty acidity and a light, finely textured body are amplified by plump, fresh raspberry and peach flavors. Its briskly mineral finish is exhilarating.
Offering considerable weight and depth of flavor, this Pinot, from one of the most respected vineyards in the appellation, offers mid-term aging prospects. Dry and spicy, it offers powerful flavors of grilled cherries, red currants, licorice, cola and smoky oak. Drink now through 2012.
Offering deep complexity, this bold, brazen wine is decadent in caramel and toffee aromas and flavors, with a foundation of ripe Gravenstein apple and hazelnuts. The oak is pronounced but it adds more than it subtracts. Cellar through 2018.
Offering fine flavor for the price, this release emphasizes spice over fruit, with a sharp, slightly herbal edge. Crisp apple and pear show ginger highlights. Drink this lightly chilled with some spicy Thai food.
Offering great bang for the buck, this late-harvest selection leads with seductive aromas of caramelized apricot and baked apple. It has flavors of freshly baked pear, apple tart and honeycomb, with a creamy mouthfeel and balanced acidity that lifts the palate.
Offering great value white, this is 90% Sauvignon Blanc with 10% Sémillon. It's bright and intensely flavored, first with pineapple followed by a flash of grapefruit and layering of vanilla. A crowd pleaser and food-friendly quaff.
Offering layers of juicy black currant, this is a soft, malleable wine, subtle in oak and tannin, blended with 10% Cabernet Sauvignon. A touch of cedar and herb provides additional character, while the finish lands softly.
Offering none of the oaky, fruity richness of popular Chardonnays, this bottle needs to be figured out in a different way. It's super-dry, acidic and minerally, with citrus fruit flavors that seem barely touched by oak. It's a wine of structural integrity, made in the style of a great Chablis. One of the rare Chardonnays that should age.
Offering one of the more creative gimmicks yet, this bottle comes with a small pencil to decorate the mostly blank front label. The wine inside conveys aromas of lemon rinds, light peach and salt that give way to flavors of pineapple, apple blossom, yellow pears, sea salt and appropriate tanginess.
Offering pleasant, approachable flavors of apple and Asian pear, along with streaks of vanilla and butterscotch, this wine is drinking well and may best be enjoyed while it's fresh and young.
Offering pronounced aromas of apricot fuzz, this is a pungent, slightly flabby white with a layer of unbalanced sweetness on the midpalate that lingers a long time.
Offering some of the few relatively good-value wines from Pauillac, this 50-acre property has made an impressive wine in this tough year. It is structured and dense although the black-currant fruitiness shows that it will develop quickly to be drinkable from 2020.
Offering the creamy and floral intensity of sparkling wines at double the price, this bears subtle notes of peach, white flower, brimstone and dried herb.
Offering uncomplicated, easy drinking, this Grenache-Syrah blend is lush and immediately accessible, displaying the charm of the 2011 vintage. Drink it over the next year or two for its gulpable cherry and chocolate flavors.
Offering value and full-bodied flavor, this wine sources grapes from Price Family, Durell and Wildcat Canyon, among others. It finds a way to be earthy and herbal while also fruity. A leathery texture and medium acidity combine for likable complexity, the wine ultimately retaining its savory bones.
Offerings of this variety are rare in the state and even more so from this valley. The aromas of cocoa, herb and cherry are all high toned, showing a touch of volatility. The cherry flavors are full, bold and tightly wound with tannin.
Offers a blast of blackberries, black cherries, plums, mulberries and all kinds of other stone fruits and berries, in a dry wine structured with fine tannins. Drink this full-bodied wine with steak.
Offers a glimpse of a fully mature wine from Bergerac. It has retained strong and dense tannins that are showing signs of drying the wine. The tough core is not likely to go away. Drink now.
Offers a mishmash of aromas that include plenty of woody notes like vanilla and toast as well as cherry fruit. The result in the mouth comes across as slightly medicinal, with cherry and menthol flavors that turn tangy on the finish. Imported by Walca International.
Offers a smooth, creamy mouthfeel and a red plum-fruit core, with caramel and tobacco accents. Aromas are of figs and Indian spices; one reviewer found the fruit a bit candied. This is a very good Cab, drinkable in the near term, though not one that necessarily merits such a lofty price tag. Finishes with bitter chocolate.
Offers an intriguing nose with ginger, lime and floral elements. The mouthfeel is ephemeral—almost too light—but there’s a good case to be made for this style when bubbles are involved. Green apple, an almost lilac note, and lime on the palate. Finishes nicely, too.
Offers cracker and wheat aromas, and light white stone-fruit flavors that seem coated in confectioner's sugar, or talc. Perhaps it's the “unwooded” designation talking, but this wine seems a little light, and not much like Chardonnay.
Offers dependable Pinot Noir character, with a silky texture, crisp acidity and fruity flavors that are elegantly dry. But it's not the best example of what the winery can do. It's very acidic, a trait that won't age away. Drink now.
Offers heady aromas of mashed peaches, banana, blueberry and walnut. The palate matches the nose in flavors and intensity, but is lifted by the vibrant acidity and somewhat prickly texture. Finishes clean with moderate length.
Offers herb, cranberry and cherry aromas upfront, followed by a medium-bodied palate that's cedary and herbal, but also shows some chunky cherry fruit. Finishes on oaky notes of coffee and chocolate.
Offers impenetrable blackness and thick aromatic layers of spice, blueberry muffin, blackberry preserves and a clear emphasis on wood-related notes of spice and toast. In the mouth, the wine delivers brilliant fruit flavors that last over a long finish and gritty, tight tannins.
Offers mild berry fruit allied to some green bell pepper and herb aromas.  A bit light and tart fo a single vineyrd wine, but still good.
Offers predominantly pear aromas and flavors, with a minerally feel that continues through the finish. It's a light, clean quaff that's just right for drinks on the veranda. The Chenin comes from 5 or 6 area growers, one of whom has 82-year-old Chenin bushvines. BB?
Offers rich, concentrated fruit with lovely apple and cream flavors, a touch of vanilla and superripe fruit. The aftertaste has a touch of acidity, but richness rather than acidity is what this wine is about.
Offers soft, ripe fruit, powered with acidity and flavors of hazelnuts and ripe apples. A touch of caramel completes the wine's complexity.
Offers tremendous pleasure now and over the next six years, in a wine that feels elegant and sophisticated. The tannin-acid balance is perfect, giving it a taut firmness, while the raspberry, cherry, plum and cassis flavors are elaborately rich, yet dry in the finish. The vineyard is in the Santa Rosa Plain, a cool area producing Pinots of elegance.
Offers tropical, stony aromas in front of a crystalline palate that's citrusy as well as peachy, with lychee and melon flavors as well. Finishes springy and bright, with green citrus zest and nothing compromising. 60% Torrontés and 40% Chardonnay.
Offers up a nice blend of savory and fruity elements, marrying marinated beef and ripe cherries and framing them in vanilla-scented oak. The wine is full-bodied and supple in texture, ending with hints of fine tobacco and silk. Drink now-2015.
Offers varietally correct flavors of black currants and hints of tobacco, but where's the structure and depth? A simple, fruity red for early drinking that would make a decent picnic wine or bar pour.
Offers what folks have begun to identify as pretty standard Marlborough Sauvignon, combining a struck-flint character upfront with grassy notes, melon and fig fruit and followed by a citrusy finish. Seems a touch soft; drink now.
Officially a Vino Spumante Aromatico di Qualita, this gentle bubbly features pretty orange-blossom highlights, a soft, rich and seductive mouthfeel, and good concentration through a pleasingly long finish. Very nicely made and thoroughly enjoyable. The midnight blue bottle is easy to spot on the retail shelf.
Officially launched in 2011, this is a fresh and fruity style of the classic fortified wine. Lively notes of strawberry and cream, white cherry and fresh bay leaf dance on the nose, while the palate boasts flavors of small red berry and vanilla spice.
Offley, established in 1737, is a famous old Port house. This 30-year-old tawny, aged in the cellars at Vila Nova de Gaia at the mouth of the Douro river, has a strong sense of wood aging that gives acidity and a golden glow to the palate. Like any aged tawny, it can be drunk now.
Often a highlight in the Kestrel portfolio, this 2008 version of the Viognier is right on target. Juniper, lime, grapefruit, citrus and wet stone flavors pile on, yet the wine remains elegant and fresh. Give it a good chill and it could easily become a regular go-to white.
Often Bründlmayer will make a sweet wine from the Muscat grape. This wine is dry, with an intense, perfumed character. This is full and rich, with lychee and quince flavors.
Often cited by winemakers as their favorite clone, the Pommard reliably delivers round pretty cherry fruit. Here there are highlights of orange rind and non-carbonated lime soda. It's light and lively and most refreshing.
Often herbal and a bit green in nature, Silvaner is a much maligned grape. Yet at Thörle, it seems to blossom into something perfumed and quite fruity, redolent of peaches and fresh pears. Characteristic herb notes are fresh and nuanced, highlighted against brisk citrus and apple flavors and a silken supple mouthfeel.
Often richer than its stablemate, Château Fonréaud, Lestage in 2012 also has more obvious wood aging flavors. It's big and concentrated, dominated by smoky tannins. It's going to develop into a rich wine, packed with blackberry flavors and always a dry core.
Often used to make Austrian sweet wines, Muskat Ottonel here is an off-dry wine. The wine brings out the perfumed character of the grape, a simple, full and ripe wine that has rough edges. Screwcap.
OGV is the winery's estate vineyard, planted to several Pinot Noir clones. Made to age, it is light in color and elegant, depths of rhubarb and raspberry playing off each other to offer shades of savory and sweet. Earthy and mildly spicy, the wine's exotic nature and marathon finish should come hither even more forcefully with cellar time; try 2017–2021.
Oh the purity of freshly cut red-cheeked apples illuminated by equally pure lemon freshness. Yes this is high in the acidity stakes but comes with so much purity of fruit, one simply has to rejoice in all the liveliness. This offeing has a real spring in its step and will enliven any occasion, balanced and concentrated as it is.
Oh to have neighbors like these, bringing together several vineyard sites along this coveted stretch of the appellation. This bottling shows full-bodied richness and minerality dotted in a rose garden of pretty aromas and flavors. It's the silky-smooth texture that's most memorable, accented in earthy black tea and subtle oak tones.
Oh yeah! This is the real deal; with a toasty, elegant, wonderfully yeasty complexity. This gives you everything you hope for in a top-drawer Champagne: creaminess, texture, layers of toast, nuts and fruit and a long, racy, satisfying finish.
Oily-textured wine, flavored with mango and peaches. It's so soft and unctuous that freshness seems to have been left behind. In its place is the ripest fruit giving an open texture and an opulent aftertaste.
Oily and almondy on the nose, but also layered and stacked. Feels lively, jumpy and pumped full of acidity, then tastes of classic lychee and green melon. Full and driving, with citrusy zest to the tail end.
Oily and blowsy smelling, with almondy aromas and a pinch of citrus. The palate is heavy and chunky, with sweet, overripe flavors of pineapple and peach. Sweet and stalky on the finish.
Oily and frankly a bit skunky on the nose. The palate is spritzed yet soft, with chunky, blowsy, generic white fruit flavors. Doesn't inspire; this winery's red wines are better.
Oily and funky on the nose, with a custardy, eggy undercurrent. The palate is oily and dull, while the flavors are of bitter citrus, pith and banana. In two words: not great.
Oily and melony smelling and after that it's pretty much your average, innocuous white wine. Feels like orange juice on the palate and tastes like orange and tangerine. Cleansing, fresh enough and easy to drink.
Oily and pungent on the nose, this has a sweaty element to go with citrus aromas and flavors. As it opens, grapefruit and licorice gumdrop flavors emerge, with a toasty oak note coming up late.
Oily and pungent, as if the cat were not let out of the house. But airing reveals a wide spectrum of green, yellow and orange fruits and vegetables. There's passion fruit, green pastures and some citrus in this varietally typical Rueda SB.
Oily and tropical on the nose, with pungency and clarity. The palate is full, layered, plump and loaded with lychee, honeydew and green herb flavors. Provides good feel and just enough acidity to make for a long ending.
Oily aromas of almond extract and peanut butter are earthy, a tad briny and classic in terms of offering buttery, yeasty notes of flor. This feels round, oily and deeply textured. Flavors of almond skins, sea salt and dried stone fruits finish loud and long.
Oily aromas of citrus peel and lychee set up a lemony palate with pyrazine-influenced citrus flavors. Lychee is the lead flavor on a finish that's mildly bitter.
Oily aromas of citrus rind and nettle come in front of a juicy palate. From that point on this Chardonnay struggles. Weedy, peppery, pyrazinic flavors finish bitter. As a whole, this Chardonnay gets a passing grade but barely.
Oily aromas of orange peel and tropical fruits set up a creamy low-acid palate. Peach, melon and lychee flavors are light but pleasant, while this semisweet Moscato is tropical tasting but dilute on the finish.
Oily aromas of orange peel are inoffensive. A shearing palate offers little textural pleasure or complexity. Flavors of lemon and blood orange finish with a sour note of underripe pineapple.
Oily aromas of orange peel, orange blossom and wild flowers set up a slightly viscous palate. Flavors of pear, lychee and bitter melon barely hold up on a plump finish. Drink this aging Moscatel right away.
Oily aromas of peanut and burnt match ride high on the nose of this plump and pulpy tropical-leaning white. Typical lychee and honeydew flavors are slightly bitter in front of a fleshy palate with moderate acidity.
Oily aromas of petrol are almost akin to certain Rieslings. This Viognier-Sauvignon Blanc mix feels round and mildly citrusy. Bready wheaty flavors of melon and papaya suggest that it's losing sizzle, so drink now.
Oily citrus and barrel-based smoke aromas set up a palate that's deep and powerful. Flavors of spiced apple, citrus and butterscotch are solid and don't fade over the course of a long, slightly pithy tasting finish.
Oily citrus aromas are pungent on the nose. This is chunky but braced by firm acidity. Waxy, warm, oaky flavors of caramel and baked apple finish with punchy citric acidity and an oak-based touch of butterscotch.
Oily citrus aromas are round and briny. This feels front-loaded, meaning there isn't much depth to the palate. Short, lightly stalky apple and citrus flavors turn pithy on the finish.
Oily citrus aromas offer side notes of air freshener and apricot. This atypical Chardonnay feels creamy and full, with mild acidity. Floral buttery leesy white-fruit flavors finish a bit soft. Drink now before it loses more steam.
Oily citrus peel and lanolin aromas are a harsh welcome to this varietal Xarello, also known as Pansa Blanca in the Penedès. The palate runs flabby, while wan melon flavors are candied and lack punch.
Oily citrus, apple and mealy grapefruit are not particularly pleasant aromas. This is heavy and sticky, with overweight citrus and mango flavors. A melony, sulfuric finish brings the close.
Oily in green apple and lime, this crowd-pleasing wine is supple and smooth, with touches of honey and vanilla, especially on the finish. With a lilting ripeness at its core, it will pair well with roasted chicken in herbs.
Oily matchstick aromas run counter to the wine's innocuous color. The palate is light in weight but heavy in blossomy flavors of orange, lime, tangerine and other citrus fruits. Lacks the lychee/tropical quality that makes Torrontés special, and finishes bitter and pithy.
Oily orange and vanilla cookie aromas lead to a juicy, tangy palate with citrusy flavors suggestive of white grapefruit, lime and gooseberry. This finishes lean, tangy, scouring and lasting.
Oily white-fruit aromas are basic, while the palate has a round mouthfeel and decent acidity. Flavors of brine, white melon rind and citrus finish pickled and bitter.
Oily, floral aromas are typical of this variety. A round but flat palate shows modest acidity, while this tastes lightly oxidized and of lychee and nectarine. The finish is flat.
Oily, gritty aromas of almond skins set up a pungent but oily tasting palate. Core fruit flavors lean towards sour grapefruit and orange, while the finish is tangy, salty and sour through the last note.
Oily, gritty stone-fruit aromas announce a plump, soft palate with papaya and banana flavors. A mealy quality and bitterness rise up on the finish.
Oily, match-stick aromas are none too friendly, and not a lot improves as this unfolds. The palate is adequate in feel, but the flavors are bitter and oily, while the finish is nothing but bitter.
Oily, nutty, gritty aromas show hints of white flower and tropical fruits. The palate is loud, broad, and somewhat oily in texture. Flavors of lychee and citrus finish heavy.
Oily, salinic aromas of match stick and pickled white fruits offer up a pinched palate with briny, stalky flavors of burnt orange and passion fruit. A briny tasting, clampy finish doesn't do much to bring this around.
Oily, slightly harsh aromas are sketchy. This barrel-fermented Viura feels a bit heavy and stale, as if it's already on the way down. Bitter flavors of peach pits and citrus peel finish low on vibrancy.
Oily, slightly sweaty aromas of orange and citrus peel lead to a chunky, melony palate. This tastes yeasty and of basic white fruits, while a bready tasting, slightly flat finish is low on acidity.
Oily, stalky, bready aromas are a bit tired. This has a chunky feel offset by citric acidity. Briny, salty flavors of citrus fruits and lees are lasting. For varietal Tempranillo Blanco, this isn't bad.
Oily, uric aromas of nettle and cactus are at the forefront. This shows reasonable mouthfeel and citric kick, while briny, salty, pyrazinic flavors of citrus fruits finish chalky, salty and sharp.
Ojai is making Chardonnays in a drier, leaner and lower alcohol style than many others, but the wines reward for their extreme elegance and Chablisian minerality. This one, from a cool vineyard within sight of the Pacific, is streamlined, with flavors of citrus rind, tapioca and oak, and is very high in mouthwatering acidity.
Okay for barbecue, but kind of simple and soft in structure, and sweet. It shows candied flavors of a chocolate-covered blackberry and cherry power bar with nougat and honey-roasted nuts.
Okay for everyday drinking, but a little soft and heavy, with sweet, jammy raspberry flavors and a touch of green unripeness. It's also hot in the finish.
Okay for everyday drinking, with crisp acidity and a clean, steely minerality undergirding the lime flavors. The drawback is a strong feline smell and taste that some will find offensive.
Okay for everyday purposes, a gentle wine with candied pineapple and apple flavors and oaky notes of vanilla and honey.
Okay for everyday purposes, if you're at a party sipping the house wine from a paper cup. Dry and rugged, with blackberry and cherry flavors and a sharp finish.
Okay for everyday sipping, but there are problems. The wine is watery and thin in citrus flavors, which accentuates the acids and makes it sharp, almost sour. And there's a candy-sweet finish.
Okay, Idaho Cabernet is never going to be an easy sell. But new winemaker Chuck Devlin is a talent, and he gives this wine a distinct core of sweet black cherry fruit; not big, but perfectly ripe. It's set in a slightly earthy framework of root and rock, with a lightly chalky finish. —P.G.
Okay, this Pinot Grigio is easy, thin and simple, but at this low price it makes the perfect wine for informal occasions, barbecues or pool parties. Peach and citrus are the main aromatic indicators.
Olallieberries, strawberry blossoms, caramel, maple syrup and cola shows on the complex nose of this blend of 52% Grenache, 31% Syrah, 12% Mourvèdre and 5% Counoise. The palate shows concentrated boysenberry, tar and coffee flavors, proving more tart than the region's usually powerful Rhône bottlings, and a refreshing change of pace.
Olallieberry fruit, charred meats and a bit of oak smoke introduce the nose of this wine from a newly renamed vineyard in the middle of Santa Ynez Valley, where Paul Hobbs recently signed on as consultant. Flavors are led by tar and herbs, with ripe purple fruit and black pepper arising on the midpalate and finish.
Olallieberry, black pepper and asphalt show on the nose of this dense bottling by Eastside Santa Barbara-based Matthias Pippig. The palate is dynamic and lavish with mouth-watering depth, showing dried blueberry and herbs crusted on grilled prime rib.
Olallieberry, cedar and lacquered-wood aromas show on the nose of this bottling from a winery based in the Russian River Valley. There is a decently structured tannic chalkiness to the palate, with flavors of black cherry, vanilla and pepper.
Old-fashioned hard tannins lock this wine down despite enormously ripe fruit, giving the blackberries, blueberries and cherries an astringent mouthfeel. Best to drink with extremely rich fare, such as broiled steak with a blue cheese sauce. Decant first.
Old-fashioned Petite Sirah, dark, heavy and hot in alcohol. It tastes overripe, with extracted flavors of raisins and prunes, leading to a bitter finish.
Old-gold in color, and thick and syrupy. The aromas run to caramel, apricots, toffee, butterscotch, vanilla, pecan pie and crème brûlée. Tastes as voluptuous as it smells. Fantastic concentration and depth; a nectar bursting with sweet, gorgeous fruit. The acidity is high, but it feels soft and creamy. Residual sugar of 28% makes it tooth-achingly sweet. Only 554 cases produced, but worth the search.
Old-gold in color, this wine has concentrated flavors with an almost medicinal intensity. Old wood and acidity form a dominant element along with a note of orange peel. A memorable wine for savoring.
Old-school Zinfandel, with enormously high alcohol. It tastes heavy in brown sugar, blackberries and blackstrap molasses.
Old-style Carmenère with green bean, mocha and muddy berry aromas. Tight and more acidic than expected, with generic red berry, chocolate and mocha flavors along with a palpable wave of green. Finishes quick and crisp.
Old-style gin bottles are obviously popular in Provence. This pale salmon-pink colored wine comes in such a bottle. It's lightly fruity with attractive acidity that dominates the fruit and texture. Drink now.
Old-vine fruit delivers an elegant Pinot that combines low alcohol with graceful details of pretty spices and red fruits. Young, tangy cherry flavors are precisely defined, with a delicate tension. This might very well improve dramatically with a decade or more of cellaring. Drink 2020–2030.
Old-vine Grenache (80%, the balance is Syrah) aged in old oak casks has resulted in a wine textured like heavy cream or velvet, with the merest hints of vanilla and cedar to the cherry fruit. Lingers elegantly on the finish.
Old-vine Oregon Zinfandel is not common; in fact, this is all of them. From the Pines Vineyard, planted around a century ago, revived in the 1980s, these wines have a power and unique presence that sets them apart from Zin from anywhere else. Ultraripe fruit flavors of strawberry and raspberry jam, alcohol above 15%, amazing density and beautifully managed tannins, with some sweet grain flavors that say “old vines.”
Old-vine Pinot Noir has produced a rich structured wood-aged wine. With its opulent texture and ripe full-bodied cherries and red plums, the wine is poised and generous. Drink this impressive wine from 2018.
Old-vine Shiraz from the valley floor imparts great richness and a creamy texture to this wine's tannins, framed easily by hints of vanilla. Yet it's not a simple fruit-and-oak concoction—with time in the glass it steadily unfurls to reveal herbal and spice complexities. Marries power and elegance;  drink now–2015.
Old-vine straw, tobacco and herb in the nose. The wine is subtle, sensual and complex, with layers of interesting spicy flavor. Nicely balanced and flavorful, with a long, firm finish.
Old-world elegance abounds in this rustic yet deftly balanced wine. Crisp blackberry and raspberry notes intertwine with savory hints of earth and barnyard. Fresh acidity electrifies a long finish.
Old forgotten Corsican varieties have been revived for this imaginative blend. Vinified and aged in cement eggs, it has extra richness and concentration. Ripe melon, yellow fruit and spice notes mingle with its crisp acidity. Drink now.
Old gold in color, this is a really mature Colheita from a great vintage Port year. It shows a firm structure that brings out its dry character along with its dense mature flavors, its spicy wood and its great concentration. As it develops in the glass, rich fruitiness comes through to add to the old wood flavors. This is a wine to savor slowly, a real meditation wine that demands attention.
Old Merlot vines from a five-acre parcel have given this powerful and dense wine. Solid with dark-plum fruits and still-dry tannins, it also has a fine texture and freshness to balance. It is juicy while also young. Drink from 2018.
Old vine clone, with brambly, gamy notes throughout. Lifts up the palate with lively, bright flavors. Good concentration, balance and follow-through.
Old vine Petite Sirah fortified with brandy in the Port style, this very sweet wine could benefit from some time in the bottle. It's quite rich in chocolate, black currant and spice flavors wrapped into smooth, thick tannins, with a burn of alcohol on the finish.
Old vine Pinot Gris? Sourced from the Jacob Hart vineyard, it's about 20 years old. Lightly beery, yeasty, with Asian pear and buttered apple providing the main flavor interest. This is an elegant, nicely balanced wine, with fruit and acid in perfect proportion.
Old vines (more than 45 years old) have produced this firm structured wine. It has dark tannins that give the wine concentration and a dense texture. Black-plum skin and blackberry fruit are shot through with acidity. The wine will be still better after some more aging, so drink from 2018.
Old vines always add some concentration to a wine, and this firm and dark wine is no exception. It's also juicy and fruity with a full character that is already attractive but should age well over 4–5 years.
Old vines and a field blend have produced one of the Douro's powerful, dense and mineral wines. It is very concentrated as well as rich. The acidity balances all this ripe fruit and high alcohol, so that the wine is full of powerful tannins and black fruits while having a crisp edge and aftertaste. Drink this serious wine now and until 2023.
Old vines and a Grand Cru vineyard have produced an impressive wine. It is bone dry and very crisp, but also has swathes of dense fruit and texture. It's very mineral and steely in style with youthful acidity and pink grapefruit flavors, but this is a wine to age. Drink from 2016.
Old vines and barrel fermentation have produced a singularly rich wine. Smooth, creamy and ripe with a predominance of Chardonnay, it has loads of yellow fruit reined in with plenty of acidity and crisp texture. Now just mature, it's ready to drink.
Old vines and low yields have concentrated this wine wonderfully. It is the essence of the stony, chalk and clay soil, powerfully driven by its dark fruits and immense tannins. New wood aging has added spice and has also begun the process of rounding out this impressive wine. It still needs to age and shouldn't be touched before 2018.
Old vines are the source of this ripe tropical-fruit-flavored wine. It is concentrated and dense with a flinty texture that is taut and nervy. There is a crisp aftertaste that gives the wine its delicious lift. Drink the wine now.
Old vines dating back to 1904 produce this unusually brawny late-harvest wine. It's deeply fruity, almost tropical in profile, bursting with sun-kissed mango and guava flavors. High-toned tangerine and grapefruit acidity lend balance, highlighting a delicately astringent, tea-toned finish. Drink now through 2025.
Old vines from a 10-acre vineyard are the backbone of this wine. Ripe and concentrated, it offers aromas and flavors of mint from the wood aging along with a dominant Cabernet black currant and berry fruitiness. This is going to develop well, so drink from 2018.
Old vines from Russian River and Alexander valleys go into this spicy, briary, gamy Zin. There's a dark undercurrent of tar, pipe tobacco and smoke that runs through the finish. The fruit is subsumed to clove and tobacco flavors; best with strongly spiced grilled foods.
Old vines from the Bisamberg Vineyard have produced a rich, beautifully ripe wine. Its white and yellow fruit flavors give richness, concentration and a great spicy character. With its density, structure and intense acidity, it's likely to age well over 3–5 years. Glass stopper.
Old vines from the vineyard next to the winery produce a luscious full wine. With its pear, peach and ripe apple flavors, these 70-year-old vines show their richness and concentration. It is opulent, structured and packed with juicy acidity. Drink from 2017.
Old vines give a solid structure for this firm wine that is concentrated and dense. With wood aging and rich berry fruits, it's a complex wine with a good future. The black currant and berry fruits have a fresh character as well as great acidity. Drink from 2017.
Old vines give an extra concentration in this intensely spice- and green plum-flavored wine. With its considerable freshness it should age well, its rounded character likely to develop. For now, enjoy its beautiful purity of fruit.
Old vines give extra concentration to this rich wine. With fruitiness, a tight texture and the need to age, it has structure and density. Drink from 2015.
Old vines give some extra concentration and allow ripe spice to show strongly. It makes for a rich wine that is packed with lychee and mangos. The wine doesn't allow much room for acidity but makes up for that with a lightly dry, textured aftertaste.
Old vines give this ripe and fruity wine both concentration and a fine perfumed character. With a short six months in wood, it's smooth, creamy and rich with apricot and mango flavor, needing some aging. Drink from 2018.
Old vines give this single-parcel wine its power and concentration. Long wood aging hasn't diminished the richness of the fruit, the juicy acidity and the succulent berry flavors. It's a wine that's full and structured, likely to age well. Drink from 2018.
Old vines grown on a three-acre parcel on the lower slopes of Savigny have produced a finely perfumed wine. It has ripe raspberry fruit and a light layer of tannins. The aftertaste is more structured, showing hints of wood aging as well as acidity. Drink the wine from 2018.
Old vines have produced a superconcentrated and ripe wine. It has notes of toast, spice and yellow fruit as well as bright acidity. With its structure, depth of flavor and density, it should age well over 3–4 years.
Old vines help give smoothness and concentration to this ripe wine. It has soft tannins, well integrated into the black cherry fruits, and acidity. With its spice and rounded texture, it is a wine to drink now.
Old vines in a field blend are the basis of this dense and concentrated wine. It is powered both by its tannins and by dark black fruits. This is solid, dark and powerful but still young needing plenty of time for the rich fruits to broaden out and mature. Drink starting from 2019.
Old vines in a field blend give a rich structured wine that has dark tannins and powerful black fruits. It is firm, very concentrated with dense fruit as much as dense tannins. This wine could still age another few months, so drink from 2017.
Old vines in a walled vineyard are responsible for this ripely structured wine. It has dense tannins and equally concentrated black fruit and acidity, needing more time to develop and yield its full fruitiness. Drink from 2018.
Old vines in the Côte de Beaune and the Côte Chalonnaise to the south give this wine concentration. It has juicy apricot and green-plum flavors that are spiced lightly with the wood aging. It is a crisp wine that is ready to drink.
Old vines in the Les Bessards vineyard on the Hermitage hill have offered up a majestic wine that has considerable power. With its strong, firm tannins and intense, brooding dark fruits, this is a wine that has obviously been made to last. With little use of new wood for this wine (only 10%), the structure and the complexity come entirely from the enormously ripe fruit and traditional fermentation.
Old vines in the quinta have produced a fine wine from a great Douro year. The tannins, although softened, are still there giving licorice flavors while supporting powerful black fruits. The only downside to this otherwise important wine is the touch of pepper that comes from the alcohol. Drink from 2018.
Old vines in this case means an average age of 70 years, from a vineyard that is a mix of different varieties. The result is impressive, very floral with sweet black fruit, licorice and the ripest of tannins. Age this wine for 5–6 years.
Old vines in this case means over 20 years old. The result is a wine that has richness and a delicious creamy texture as well as refreshing swathes of citrus acidity. It could even age, so drink now and until 2018.
Old vines lend a fine structure and density to this wine. It's not for longterm aging, with its ripe red plum fruit and generous texture, but is delicious now. Drink from early 2018.
Old vines of Tinta Francisca have produced a generous, full and concentrated wine. It is packed with forward berry fruits and as well as soft tannins that are finely integrated. The end is fresh, and always fruity.
Old vines on a single parcel provide the base of this fresh-faced wine. It has an attractive herbaceous and green-fruit character that's laced with a grapefruit note. This has exceptional depth of flavor, and the aftertaste is more steely and flinty.
Old vines on schist soil have produced a wine that is so concentrated. It is spoilt by some bitter extract that comes from wood aging as much as from the fruit. If that softens, the wine will become rich and generous. Wait until 2017.
Old vines on the Aegerter Domaine in Savigny-lès-Beaune give a rounded ripe wine. It has a crisper red-cherry side to its otherwise smooth texture. The tannins support all this juicy fruit and offer a chance for the wine to age. Drink from 2020.
Old vines planted in a small parcel at the base of the Corton hill give this ripe and rich wine. Full of jammy fruit, it has structure as well as strawberry and red-cherry flavors, packed with juiciness that comes from the acidity. This wine has a good future. Drink from 2020.
Old vines planted in the 1950s by a neighbor named Ovide form this complex wine. Aged for eight months on lees, it is a concentrated wine, tight with acidity and with nutty flavors that add complexity and give the wine depth. This beautiful wine needs to age. Drink from 2018.
Old vines, at least 40-years-old, are behind this ripely structured wine. It was wood aged to give the extra richness this producer looks for. With concentration and tannins, this cru will age. Drink from 2018.
Old vines, at least 60 years old, are the basis for this soft, wood-aged wine. The texture is smooth, with rounded tannins and density. Flavors include licorice, bittersweet chocolate and black cherries.
Old vines, many up to 80-years-old, supply the grapes that were fermented in traditional granite lagars for a ripe jammy character in this powerful wine. It has solid tannins and great acidity, both of which will allow the wine to age. Drink this impressive wine from 2020.
Old vines, some dating from 1914, form the basis of this impressive wine. They give it concentration while the stone and sand soil brings even more richness. With its crisp acidity, lemon and grapefruit fruit, and creamy texture, the wine is refreshing and ready to drink.
Old vines, ungrafted, comprise the core of this rich and sappy wine. It's definitely on the dry side, with a mix of peach flesh and skin, Meyer lemon, melon and vanilla. Drink now through 2025.
Old vines, up to 60 years old, are the basis of this concentrated, ripe and intense wine. It is impressive and tightly wound, with layers of rich citrus fruit and a chalky texture. This is still a little young, so drink from 2018.
Old vines—in this case with an average age of 50 years—give an extra concentration to this impressively rich wine. It is full of beautifully ripe apple and apricot fruit flavor, with a great zing of acidity. Age for a year. Screwcap.
Old wines are not easy to appreciate, so we'd almost rather have you judge this wine. In our opinion, it's way too sour and lacking in fruit to justify rave reviews. Thirty years of age doesn't seem to have helped it, and what's left is sherried and pruny, yet with sharp acidity.
Old World rusticity mark this light-bodied red blend. Its black cherry flavors are restrained and savory, muted by tones of barnyard, bramble and dried mushrooms. Crisply balanced and feathered by a fine fringe of tannins, it's an appealing wine for classic wine lovers.
Old Zinfandel plant material from Santa Cruz was propagated in one of the most inhospitable sites for grapes on Catalina Island to make this wine—a fascinating story for any history lover. The wine itself is somewhat simple, with generic red fruit, turned loam and black pepper scents, followed by cranberry, white pepper and crushed rock flavors on the palate.
Olive and espresso notes are backed by bright cherry fruit in this medium-bodied Syrah. It's a pleasant quaff that turns slightly dry on the finish; try it after 2011.
Olive and green aromas blend with leathery berry scents on what amounts to a common nose. Fresh enough in the mouth, with a pretty good overall feel and standard varietal flavors of herbal berry, chocolate and tobacco. Creamy on the finish.
Olive and herb aromas suggest juniper along with baked plum and berry. This is a muscular, saturated blend of Cabernet Sauvignon and Carmenère that offers roasted, savory, saucy berry flavors in front of a toasty, coffee-driven finish. Drink through 2020.
Olive and leather aromas ride over herbal berry tones. This is fresh and medium in body, with salty, charred blackberry flavors. Salt and pepper flavors monopolize the finish.
Olive and meaty black-fruit aromas control this wine that feels tangy and a bit high in acidity. Berry, plum and herbal flavors finish moderately oaky, with notes of salty brine and peppery spice.
Olive and woodspice outmuscle vivid fruit aromas on the nose. The palate is a bit raw and drawing, but it's fresh. Spicy oak adds depth to racy plum and raspberry flavors, with heat stepping in on the finish. Overall this is a fresh, lively version of Carmenère.
Olive, blackberry and toasty oak all give hope, but when this wine crosses the palate the acidity is so intense that it causes you to take count of your cheeks, tongue and teeth. On one hand, there's blackberry and cassis flavors to enjoy; on the other, the mouthfeel leaves you roughed up. Imported by Pernod Ricard, USA.
Olive, herb and earth aromas vie with foresty fruit aromas, while the palate is rough and ready, with rugged tannins and full flavors of baked fruit, caramel, herbs and chocolate. A catchy blended wine with a sweet finish and tons of flavor. Cabernet is the main player here; drink now through 2012.
Olive, herbs and baked berry aromas vie with slightly stemmy scents to create a good but compromised bouquet. The palate has a full feel and juiciness along with medicinal cherry and berry flavors. Finishes toasty, baked and somewhat sharp and herbal.
Olive, herbs, black pepper and minerality accent core black cherry and berry aromas. It's a touch choppy and tight in the mouth, with decent structure and mildly herbal flavors of blackberry and plum. Finishes lightly herbal and easy.
Olive, saucy berry and a sense of rawness on the nose drive this Malbec towards a solid but slightly scratchy feeling palate. Plum, blackberry and minty oak flavors are short and lightly herbal, while this ends without much force.
Olive, spice and black-plum aromas come with some grit and savory accents. This is well packed and voluminous; flavors of olive, plum and wild berry finish sturdy and smooth, with minty accents. For a good introduction to the positives of Carmenère, try this.
Olive, spice, juniper and berry aromas make for a classic old-school Carmenère bouquet. This is a grippy, raw, tannic wine with baked berry and herbal flavors. The finish is minty and long, with resiny oak and lasting herbal leftovers.
Olive, tree bark and earthy berry and cassis aromas set up a rich palate that borders on thick and syrupy. Ripe flavors of maple, chocolate and spiced berry fruits end in a swirl of mocha, spice and creamy oak. This is far more ripe and fruity than prior vintages, which emphasized more herbal, hard-toned characteristics. Drink through 2022.
Oliverhill seems to have hit the mark in 2008 with their Jimmy Section Shiraz, a seamless blend of blueberries and cream dressed up with savory notes of dark earth and dark coffee. Full-bodied and creamy textured, this densely concentrated wine should be at its best now-2020.
Olivier Doujon made only 7,000 bottles of this 100% Merlot at the family estate in Fronsac. Rounded and ripe, this is a full-bodied wine with great fruitiness and attractive acidity. Well balanced, it offers red-cherry flavors with an edge of pepper. Drink the wine now.
Olivier gets better each year, with the 2008 showing concentrated ripe tannins in a rounded structure of delicious black plum fruit. The tannins suggests that the wine could age well.
Olmaia (100% Cabernet Sauvignon) delivers power and intensity with interwoven tones of ripe fruit, spice, forest floor and leather. The wine exhibits a rich and smooth texture that helps drive it along the palate in a soft and very pleasurable manner.
Olmaia is a pure expression of Cabernet Sauvignon that hits all the right marks. You can taste the variety's natural flavors but they never seem green or medicinal. Instead the wine is plush, soft, round and opulent, with ideal harmony and balance and beautiful delivery of chocolate, cherry, vanilla and herbal aromas. The wine almost exaggerates, if possible, its generosity and roundness.
Olsen and Upland vineyards provide the fruit for this wine. It brings aromas of cedar, herb and blueberry that are followed by a sweet luscious palate backed by lightly grainy tannins.
Olsen vineyard Syrah and Upland vineyards Grenache combine in equal proportions, making a compelling blend that nicely counterpoints the winery's La Fraternité red. Here it's all about blue fruits, especially plums, along with some earthy, barnyard flavors. The structure and aromatics are outstanding, and the acidity of the vintage suggests this wine is the one to cellar, while the other wine is the one to gulp.
Ombre is a very pleasurable blend of Merlot, Cabernet Franc and Sangiovese that offers layers of chocolate and spice backed by red cherry, cassis and wild blueberry. It's a smooth, rich wine with firm tannins that could stand up to pork roll stuffed with prunes.
omprised of mostly Montepulciano with 20% Merlot, this shows sweet tones of ripe cherry, blackberry, cinnamon and tobacco. It's simple and straightforward, with clean, velvety lines.
On 15 acres on the hill above Angélus and under the same ownership, the vineyard is 100% Merlot. This wine is ripe with red fruits, with a structure that shows the chalk soil. Tannins and a dense texture will allow it to develop over the medium-term. Drink from 2019.
On a par with recent vintages, this four-year old Cab is soft and pleasant, with ripe cherry, blackberry, raspberry and herb flavors that are well oaked. The tannins are crunchy, but the wine isn't an ager. Best now through 2009.
On an eminence above the river Garonne, this estate is in the Entre-deux-Mers. The wine ,with its juicy red fruits, has just a touch of tannins along with crisp acidity and a mineral aftertaste. Produced from organically grown grapes, this is clean, bright and will be ready to drink from 2019.
On an estate about 10 miles north of Aix-en-Provence, this 32-acre vineyard has produced a pretty, fruity wine. Light and crisp, it is cut by citrus acidity, giving a lift to the lively raspberry fruits.
On appearance, this Prosecco Brut is golden and saturated with very pungent notes of dried banana chips and dried apricots. Definitely not your standard Prosecco, the wine even has vanilla and almond notes and strangely soapy fragrances on the close.
On display are the requisite Cayuse flavors of funk, savory herb and composted earth, with moderately ripe black fruits in the background. A whiff of pine needles and plenty of forest floor accents complete the picture.
On display here are bright aromas of red fruit and forest berry followed by deeper tones of dark chocolate and licorice. The wine is smooth and round with rich texture and well-proportioned sweetness on the close.
On entrance, this has forthright flavors of grapefruit, basil and apricot that are highlighted by the well-managed acids. A blend of hybrid grapes—Rayon d'Or, Vidal Blanc and Vignoles—this should pair well with grilled swordfish or seared sea scallops.
On first blush it comes across entirely green and herbal. Even with airing it continues to show salad dressing, tomato and herbal aromas in addition to red fruit notes. Full and solid on the palate, with bell pepper, tobacco and roasted berry flavors. Finishes with more herbal/green hints and good structure.
On first impact, the wine is earthy smelling with dim tones of Brie and Camembert. Wait a few minutes, and spicy blueberry notes to appear. Overall, this is a simple, no-fuss wine that would pair well with risotto or pasta.
On first impression, this wine is austere and thin. The acids and tannins are pronounced, and the berry flavors are tinged with tobacco and pepper. Then the subtlety gains on you.
On first pour, the aromas of toast, char, spice and herb show some reduction that blows off over time. The purple-fruit flavors are lighter in style, showing a pleasing sense of purity, with the concentration dipping in the middle before coming back together on the finish.
On first pour, this wine is still in its shell with aromas of huckleberries, dried herbs and plums, with savory notes lurking in the background. It's fleshy in feel with plush, pure blue fruit and smoked meat flavors that linger on the finish.
On first sip, a ripe, flashy note of blackberry jam hits with force. Then the acidity kicks in, brightening and uplifting the sweet fruit. Drink it now with beef.
On first sniff you may want to head for the hills; Maturana is a funky smelling grape with strong herbaceous notes. And while that character never subsides, this smells better with time. Flavors of mint, bell pepper and herbal berry fruits finish round, long and saucy. Only 160 cases of this unusual wine were made.
On first sniff, the French oak veneers the underlying brooding scent of black currant preserves. But with patience, the oak integrates to reveal details of incense, cumin seed and cocoa. This blend features a lush mouthfeel, which is bolstered by mighty tannins that act as a crescendo across the palate. It's a bruiser of a wine, yet despite the elevated alcohol it feels balanced and maintains superb finesse. Give it an hour or two in a decanter or several years in a cellar.
On first sniff, the scent of sulfur shrouds this wine, but it fades with air to reveal tinges of grapefruit, white pepper, honeysuckle and a legume-like quality. The flavors seem restrained from the start, but they gain intensity with time. Zesty acidity gives the palate cut.
On first sniff, this shows Viognier's lean side, offering notes of kiwis and lemons. Letting the wine sit in the glass helps to lure out the grape's characteristic scents of exotic flowers, apricots and peaches. A fresh, easygoing selection, this concludes with a clean, medium-length finish.
On first take, the bouquet is hampered by reduced aromas of iodine and the palate feels hard, tight and racy. With airing, this shows better. Flavors of blackberry and plum come to life and finish well, and as a whole, this is good in a pedestrian, regular way.
On first take, this hefty Carmenère smells almost entirely of massive oak and related vanilla and maple, although airing calms things down. A dense, heavily oaked palate is extracted and full in body. Charred oak and coffee flavors cover blackberry and cassis notes, while this is flush on a huge finish.
On first take, this is oily and smells of bitter almond and walnut. The mouthfeel is clunky and heavy, with low acidity. Bitterness is the lead flavor, and then honey and brown sugar enter the picture. On the finish it struggles to drive through the tape.
On first take, this is reduced and flat smelling, but with time it evolves to show raisin, licorice and herbal aromas. The palate is jammy, full and loud. Flavors of prune, raisin and blackberry are herbal and feral in nature, while the finish is acidic and full of chunky, herbal flavors. Drink through 2017.
On first take, this mature Garnacha smells of padrón peppers and green herbs, although it comes around with airing. A medium-bodied palate with high acidity tastes of herbs, sour plum and pie cherry before finishing long and with a hint of oaky toast.
On first take, this small-batch blend of País and Cinsault is overtly oaky, with earthy berry and plum notes lurking in the background. A drawing tannic palate lets you know that País is in the house, while this tastes of oaky berry and plum. On the finish, this is more resiny and woody than toasty. Only 235 cases made. Drink through 2021.
On first take, this smells a bit chunky and like stewed plum. The palate is firm and tannic, with roasted plum and berry flavors that are more savory than fruity. On the finish, a spicy beef-jerky flavor vies for attention with raw tannins. Drink through 2020.
On first take, this smells a bit green and grassy, while the feel is grabby. Airing and time in the glass help things along, while the flavor profile is a bit salty and oaky, with plum and red-currant notes. A dry earthy peppery-tasting finish closes this out.
On first take, this smells a bit vegetal and chemical, but time and air clean it up. Racy, tight and lean on the palate, this tastes of tart green fruits, lime and green apple in particular. A slightly broken, yeasty finish suggests early-stage oxidation.
On first take, this smells high-toned and much like pine and sweat. With time, out come flavors of baking spices, vanilla, lychee, apricot and honeydew melon. On the finish, this is fresh, with flavors of vanilla and botrytis. Drink now.
On first take, this smells like prunes, with little vitality. In the mouth, however, there's more pulse than the nose indicates, as tomato-like acidity drives the palate toward a mix of cherry tomato, red plum and oak flavors. A fresh but mild tasting finish ensures that this blend can accompany food without a problem.
On first take, this smells murky and baked, but with airing it freshens up. In the mouth, this features hard acidity while the flavor profile leans towards prune, earthy plum and toasty oak. There's heat and roughness to the finish along with woodsy, spicy berry flavors. Drink through 2020.
On first take, this smells ripe and raisiny, with accents of marzipan, cigar box and baked berries. The palate is blocky in feel, with big tannins and a sense of richness. Baked, earthy, chocolaty berry flavors reflect a hot vintage, while the finish is chocolaty and spicy. Drink through 2020.
On first whiff, smoky dusty mineral notes on this dry Riesling suggests more earth than fruit. The palate is surprisingly fruity, however, suggesting juicy yellow-peach and citrus flavors anchored against zesty lime acidity. The finish is brisk but refreshing.
On first whiff, there's a savoriness to this nutty, slightly smoky wine. Aeration reveals fresher tones of blossom and tangerine. Dry in style with crisp, cutting acidity it offers elegance and refreshment at a gentle price.
On first whiff, you may not be convinced that this Tempranillo-Cabernet blend is up to snuff. The nose has carob, rubbery oak, creamy vanilla and cookie aromas along with jammy berry. The palate is capped with tannins and feels rubbery, while flavors of milk chocolate, baked cherry and rubber finish with blackened flavors of barbecue. For $10 it's pretty good, but don't expect a miracle.
On its own, this is dry and earthy, with a taste of Middle Eastern hummus, apricots and oranges. It's certainly offbeat, but it can certainly be paired with food. How about hummus with teriyaki salmon?
On its own, this Mourvèdre-based Rhône-style blend is fairly straightforward. It has candied aromas and tastes, suggesting raspberry-flavored licorice and cola. However, it is dry and crisp in acidity, balanced overall. It will be a fine companion to a wide range of fare.
On multiple passes this smells a touch earthy, but also reserved and rich. A dense, pure, silky palate is not rough in the least, while chocolaty, oaky flavors merge with berry and cassis and end in elegant notes of pepper, spice and herbs. This is more or less ready to go; drink through 2020.
On one hand the nose comes across burnt and stalky, while on the other hand it's toasted, smoky and racy, with pent up intensity. Overall, it's medium in size and density, with a blend of herb, licorice, pepper and red fruit flavors. Oaky, spicy and a touch hot on the finish, and it's bright and juicy throughout.
On one hand this is a bulldozer blend that's all about black fruit and heft. On the other, it's fun, fruity and generous, with plump tannins and a luscious mouthfeel. Flavors of blackberry are dark, oaky and spicy, while the finish is regular in feel and toasty. A ripe, big, friendly blend of 70% Malbec with Tempranillo, Syrah and Petit Verdot.
On one level this is a straightforward wine, varietally correct with lemony flavors. It's very dry and tart, with some nutty, oily nuances from 12% Sémillon. However, it has that undefinable something that makes it elegant and interesting. You find yourself reaching for it when richer, oakier, lusher wines pall.
On one of the high terraces above the river Lot, Château du Port produces a highly structured wine. It is full of tannins as much as fruit, with a dark, firm character that brings out the potential of this concentrated wine. Drink from 2017.
On one of the many steep slopes above Nuits Saint-Georges, this vineyard produces wines with much of the classic structure of the appellation. This is rich, full of firm tannins and with a solid structure and future. Blackberry flavors are dark and intense and the wine needs time. Drink from 2019.
On paper, this is an interesting blend of Aragonez and Cabernet; however, this fruity wine is much simpler than that. There is a spice element that adds some complexity, but the palate concentrates mainly on red fruits and layered acidity. Drink now.
On some of the highest vineyards in Cahors, this estate has a history reaching back to the Middle Ages. This latest vintage from this major estate has a firm structure and cool texture. Allied to acidity and dark tannins, the rich black fruits are going to need time to mature. Drink from 2020.
On sweetness alone, this dessert wine earns a good score. The orange fruit flavors, which are so pure and pinpointed, are exorbitantly rich in wild honey and vanilla cream. The alcohol level is high, but there's a beautiful streak of vibrant acidity that provides balance. Easy to drink over repeated glasses.
On the Atlantic coast, south of Lisbon, the Herdade da Comporta style is rich, soft wines, generous in their warm tannins. The 2007 shows ripe fruit, figs, chocolate and plum flavors and dense texture.
On the austere side, as befits a wine from the highest vineyards in Beaujolais, this is also balanced and elegant. It shows black berry fruits, a firm edge of tannins as well as delicious juicy flavors.
On the austere side, the tannins dry and firm. The fruit flavors echo the severe character, with red currant flavors and a slight vegetal edge.
On the austere side, this shows more tannin than fruit, based around a dry core that has spread through the wine. There is some black plum skin and black currant fruit, but it is hard to find.
On the austere side, with a firm and dry tannic structure, this represents the classic style of Bordeaux. It has black currant fruit and a mineral edge, with a severe structure that demands to be aged.
On the bank opposite the Sauternes region, Cadillac, with its fortified castle, is home to some richly liquorous wines. This 2010 is honeyed and opulent, with a smooth texture and just a bite of botrytis. Drink this peach- and bitter orange-flavored wine now.
On the basis that anything goes in Setúbal, here is another grape from Bordeaux in a new setting. The wine certainly has the dark color of the grape and dark black-plum fruits. It is full and rich, but the finish has a lingering astringency.
On the basis that anything goes with rosé, this wine is 100-percent Sangiovese, known locally as Niellucciu. The acidity that is typical of the grape is very present as are red cherry and tight fruit flavors. It is so crisp and lively, bouncing from the glass and leaving a beautiful array of red fruits at the end.
On the big and bold side, this has abundant fruit flavors surrounded by equally abundant lip-smacking tannins, great acidity and a long finish. Not very oaky, it has a vibrancy and fruit focus that is mouthwatering and compelling. It's tasty now, but will also improve through 2017.
On the bold and powerful side, this deals lush flavors of dark chocolate, chewy cherry, leather, tobacco and barbecue smoke. Packed with intensity and soft richness, it also delivers a fine point of fresh acidity on the finish.
On the borderline of exuding overripe fruit aromas and flavors, this wine reins it in to reveal juicy blackberry and raspberry around firm, sizable tannins.
On the bouquet, red berry, dried herb, cola and licorice notes emerge at the forefront. The palate shows tight freshness and soft fruit flavors.
On the bright and crisp side, this is a lively, fresh wine, mingling green fruits with toast and a more opulent richness.
On the brink of excellence, with a creamy, more funky nose courtesy of the 30% Loureira and Caiño Blanco added to Albariño. Flavors of ripe tropical fruits show light green accents, while the finish is steady and a little pithy. Perfectly good white wine, with a punch-like quality. Imported by A.V. Brands.
On the citrusy side of things for the Pfalz, where many of the wines lean toward peachiness. Pineapple and passion fruit notes are accented by hints of stuck flint and a vaguely briny character. Although only 12.5% abv, the wine is richly textured on the palate, then turning crisp and refreshing on the finish.
On the cusp of unbridled excellence, but since it's Cims' second wine it has its limitations. It's a bit woody and needs to broaden out with time in bottle, but even now the licorice, mineral and ripe plum/prune flavors are delightful. And the oak-driven finish of mocha and coffee seals the package.
On the dark and savory side, this opens with blackberry, prune, chocolate and moist tobacco aromas. It offers ethereal notes of dried herb, cola and licorice that give the wine a lighter, more buoyant personality.
On the distinctly fruity side, this is a ripe, full-bodied and generous wine. It may not have the tannin density for long aging, but it offers ripe black fruits and a fresh cut of acidity. Drink from 2017.
On the drier side for an auslese, with the alcohol reaching 10%, this wine features hints of apricot and pineapple marmalade, but there are also less pristine earthy, fungal notes that some may read as complex while others may find them slightly dirty. Crisp and linear on the finish. Drink now–2015.
On the drier side of aged tawnys, this is a wine with wood, dried raisin and noticeable spirit. It has reviving acidity from the wood, just showing rich sweetness on the finish.
On the dry side, showing crisp white currants, grapefruit and a chalky structured texture. A delicious wine, firmly in the refreshing apéritif Champagne camp, floating its fruit with considerable delicacy.
On the dry side, this deliciously crisp Vinho Verde has all the right citrus acidity. It's bursting with lively fruits, just petillant in the mouth, with a crisp apple finish. Screwcap.
On the dry side, this has plenty of fruit for an aged tawny, although it does actually taste older than its 10-years indication. That gives it a good depth of flavor as well as wood acidity that shines through at the end.
On the dry side, this is a fruity wine that goes towards raspberries and loganberries. It's fresh and crisp; drink now.
On the dry side, this medium-bodied kabinett clocks in at 11% alcohol but seems balanced anyway, with peach and pear aromas and flavors given complexity through notes of smoke, clover blossom and mint. Crisp and refreshing on the finish.
On the dry side, this savory wine is dark and inky, but without the chewy richness that characterizes many wines of the region. It puts forth black pepper, barbecue, leather, tobacco and blackberry flavors.
On the dry side, with caramel and strawberry flavors, this is an attractive, bright rosé, as fresh as they come.
On the dusty, earthy side of the Rhône spectrum, with hints of cordite accenting cherry fruit. It's undeniably fresh and vibrant, just lacks some of the richness characteristic of the 2007 vintage.
On the earthy side of Zweigelt, this is a firm wine, showing spice and meatiness. The fruit is fresh and easy, the tannins soft, but there is also a rustic character. Screwcap.
On the earthy, leathery side of things, this wine comes across as a bit tough and rustic but not completely without charm; brown sugar and dried fruit notes give it a subtle sweetness on the palate. Drink up.
On the eastern end of the Bordeaux appellation, this Gazaniol property reserves 10 of 161 acres for its white blend. This is a ripe, soft wine that is rounded with peach and red-apple fruit flavors. Crisp acidity gives it some tightness to balance the full, fruity character of the wine. Drink now.
On the face of it, this is an unlikely combination. But the ripeness of the Chardonnay and crisper, perfumed Alvarinho go well together, a wine that shows richness and lightness, as well as pear and lemon flavors. The finishing acidity is very refreshing.
On the first pass the wine smells rubbery and minty, with a note of green herbs poking through. Gets jammier and fruitier with airing, and in the mouth it's blocky and resiny, with herb-infused flavors of berry and plum accented by lactic oak. Finishes sweet, muscular and sticky.
On the first sniff, the nose says Port, with caramelized, baked cherry aromas. The wine tastes dry and sharp and watery, with only a hint of Cabernet character.
On the forefront are weight, superripe white fruits, intense pepper and considerable richness. It's rococo in its ornamentation and its exuberance.
On the fresh side, with crisp bright, lively acidity. Green fruits run well alongside apricot juice and lively vivacity. Good and attractive.
On the full side for a Mosel Riesling, this mouthcoating, succulent wine features piercingly pure fruit aromas of apple, citrus and honey. It's richly fruity on the palate as well, adding in hints of strawberries, which fade slowly and elegantly on the finish.
On the herbaceous side, this is a full bodied but grassy wine with hints of green undergrowth and a cat-like character. It has a modern, forward fruitiness that's very new world in style. Drink now.
On the herbal-vegetal side of the Sauvignon Blanc spectrum, but manages to balance those elements with red pepper and nectarine flavors in a plump, easygoing style. Served with a cold vegetable terrine, this would be very stylish. Drink now.
On the hot and alcoholic side, this powerful wine has the muscle to cut through cheeses, rich cream sauces or fatty stewed beef. The touch of crisp acidity, as well as the wine's ripe, berry-scented bouquet also make it an appropriate pairing partner to those foods.
On the juicy nose, this bottling shows Concord grape, suave violet and lilac flowers and the slightest touch of tar. It's lighter in body and quite easy to quaff, with flavors of sea-salt caramel and dense olallieberry.
On the lean side for a 2009 Bordeaux, this brings out a dry, tannic character, just softened with sweet black currant juice. There is stalky acidity on the finish.
On the lean side of the flavor spectrum, this nonetheless has an appetizing lemon and butter character. It smells like green apples and mandarin oranges with an earthy edge, tastes like a light lemon-custard and has texture just rich enough to stay interesting.
On the lean side, this is a dry, tannic wine with more structure than flesh. It's firm, with a strong sense of wood aging followed by some acidity. It could soften in 3–4 years.
On the lean side, this is a tannic and structured wine. The fruit is stalky, with a black currant note and tight acidity, creating a wine that needs 1–2 years to really soften.
On the lean side, this is a tense, severe wine that offers few flavors at this stage. It's hard, and the wood and tannins dominate the fruit. It's always likely to be firm, although an attractive smokiness will become pleasant in 2–3 years.
On the lean side, this taut and crisp red-currant-flavored wine is dominated by acidity and dry tannins. It seems to miss out on generosity.
On the lean side, with a layered concentrated wood structure. The wine has weight along with dryness, although the fruit is harder to discern.
On the lean side, with green, herbal notes that impart a tough edge to the cherry flavors.
On the lean side, with more pineapple and citrus than apple or pear and a tart, crisp character. There's a touch of sweetness, but the emphasis is on brisk lemon and lime flavors. It would make a nice summer refresher.
On the lean, citrusy side, but the flavors of pineapple and lemon are married to hints of vanilla and smoke for added complexity. Could use a touch more flesh, but some will enjoy the crispness.
On the lean, mineral side, this is a firm, extracted wine. It has a dry core that is masking the hints of juicy berry fruits. Give the wine a year to allow it to soften and drink from 2016.
On the leaner side, with mineral overtones to the grapefruit and cut-grass aromas and flavors. Comes out of the bottle with some smelly reductive notes that take some aeration to eliminate, so decant before serving.
On the light-bodied side of the Pinot Noir spectrum, with modest red-fruit aromas and flavors accented by some funky, oaky notes of tree bark and charred nuts.
On the light side for a reserve, this nicely balanced, elegant wine is from the southwest block of the estate vineyard. Red berries and pomegranate fruit, moderate acidity, smooth tannins and a full middle are the hallmarks. With a little decanting, it's ready to go.
On the light side, this is an attractive wine, but missing the intensity of some other wines from Saint-Julien. It's balanced, fresh and elegant.
On the light, fresh and fruity side of aged tawnies, this is ripe and has good acidity. Signs of wood aging are well mannered, not too obtrusive. Fresh and smoothly textured, it is delicious.
On the lighter side of the Côtes du Rhône spectrum, with a slightly briary note to the cherry fruit. Turns more olivaceous on the silky-textured finish. Drink now.
On the meaty, gamy, savory side of things, with fruit flavors of tart blackberries to bolster hints of coffee and roasted meat. It's full-bodied, then turns crisp, lacking texture on the finish.
On the mineral side of Meursault, the has a very textured feel, with acidity to go with the honey note. Finely balanced, warm and ripe, this has a crisp, tight finish.
On the north bank of the river, the remote Quinta dos Canais has produced a ripe, richly textured, perfumed wine that's packed with sweet berry flavor. It is concentrated, complete and softly tannic, suggesting medium-term aging.
On the nose and palate, notes of delicate cinnamon spice and bramble mingle with the blackberry and cassis fruit. Light weight and juicy, this has approachable tannins and a clean finish.
On the nose and palate, notes of smoke and roasted nuts add earthy tones to the touches of crisp apple and lemon. It's dry and full bodied, with a round, soft fruitiness on the finish.
On the nose aromas of wet wool and nuts overlay the notes of white peaches and flowers. Medium in body and quite elegant, this has succulent acids that add liveliness to the vibrant tropical fruit flavors.
On the nose it's sweet, smooth and seductive, but that's where the sweet nothings end. The palate is super concentrated and intense, with almost overpowering blackberry and boysenberry fruit. A high-octane red if there ever was one, and that's all hammered home on the warm, menthol-laden finish.
On the nose this is classic Bordeaux, the dusty black currant and tight fruit very obvious. This is a lean wine, with a core of dry tannins, but there is definite black currant juice freshness, the wine showing high finishing acidity.
On the nose this is earthy, with grassy aromas touched by flint. The palate offers herbal flavors and fleshy green plums, still with an earthy edge. Ready to drink, the structure just gives finishing weight.
On the nose this is muted, but the palate is full of easy charm. Floral hints meet with ripe pear and that wonderfully leafy, ripe pungent pepperiness. Sleekness, shapely freshness and a bit of playful verve underlines the fact that this is immensely concentrated despite not coming across as heavy.
On the nose this wine gives off muted lemon and honeydew, leading to a palate of lemon curd, lime and green apple. This is a zippy wine with a crisp finish.
On the nose this wine remains ripe and vital, but subdued. Tobacco, vanilla and baking-spice scents ride on top of mature berry aromas. A rubbery, healthy mouthfeel is round and showing pulse, while flavors of baked berry fruits, spice and cocoa finish dry, earthy and composed. Drink this mature Rioja now through 2018.
On the nose, a blast of beeswax and honey provides heady lift. The palate is tooth-breakingly sweet but comes with that honeyed, candied-citrus thrill. Sufficient bright acidity counters all the richness. The mouthfeel is full, oily and viscous, always with that honeycomb and beeswax note, not quite tipping into the savoriness of maple syrup. Despite all the decadent sweetness, the finish is still lip-smacking, clean and endless.
On the nose, aromas of potpourri, herb and maple syrup join a feral note of game. The mouthfeel has a consistency similar to crème de cassis, showing bold flavors but very little structural resistance. The short- to medium-length finish ends with touches of tobacco and autumn leaf.
On the nose, aromas of russet apple and pear skin mingle with fresh citrus zest and a hint of ripe pear. The palate underlines the ripe fruit which is bedded in a soft but very fresh and concentrated core of savory yeast. Each layer shimmers with fruit, freshness and spice. The palate has a real dynamic energy and is lovely now but will be even lovelier in two or three years' time.
On the nose, aromas of sweet, red hard candy mingle with a note of animal fur. Fairly tannic and lively in the mouth, this has herbal, rubbery flavors alongside jumpy red-berry fruit. The finish is a bit abrasive.
On the nose, aromas of wax, white orchard fruit and lemon are offset by a note of wet stone. This is a medium-bodied wine that has an open-feeling, pliant midpalate. The finish bears zesty acidity, and it comes with a sweet-tasting flavor of lemon Italian ice.
On the nose, biscuit-crumb notes add a touch of sweetness to the crisp black-cherry and cassis scents. On the palate, darker tones of dried herb and briar patch contrast the lush black-fruit and violet flavors that linger luxuriously on the finish.
On the nose, creamy oak sits atop bright plum and raspberry fruit, followed by a friendly, fruity palate with just the right amount of toast, vanilla, mild tannins and sweetness. A mild, warm finish makes this an entirely quaffable Sangiovese.
On the nose, high-toned pineapple and tropical fruit dominate Casa Larga's Gewürz. The palate is refreshing but simple with lots of apple juice flavors laced with a hint of wax and jasmine blossoms.
On the nose, it's floral and sweet, with a sticky quality to the fruit. In the mouth, it's like lemon-lime soda, with some bitter green melon thrown in. And the feel is thin and acidic. A tangy, lean rendition of this potentially interesting variety.
On the nose, layers range from fragrant and floral jasmine to mango sorbet, and ripe nectarine to oven-fresh croissants. The mouthfeel is creamy, with stone fruit and banana flavors. Zingy acidity powers a long finish.
On the nose, lively peach and tropical fruit aromas are kept in check by a cottony-chalky note. Not at all cloying, this Moscato is well balanced, with plenty of mango flavors. Finishes with garden-sweet honeysuckle and sunflower notes. Though Beaulac recommends it with spicy food (especially Thai), we think it'd be just as nice to sip on the beach.
On the nose, luscious peach notes are slightly muddied by earthier notes. On the palate, generous sweetness boosts all the fruit flavors to an intense lusciousness. There is balance in the form of lemony freshness and a lovely tangy texture. This is momentarily quite intense.
On the nose, spice outweighs fruit, with notes of clove and cinnamon backed by a touch of cherry. On the palate, the tables are turned, with black plum and cherry flavors playing host to a soft touch of baking spice that is most evident on the soft finish.
On the nose, the aromas are of wood and fruit, but the palate demonstrates the ripe fruit of the vintage. It's smooth and opulent, and the barrel influence is in balance with the yellow and orange fruit flavors. This will be ready to drink in two years.
On the nose, the red berry aromas are rough and scratchy. The palate feels acidic and clipped, with tart flavors of red plum, cranberry and pie cherry. The finish is long and acidic.
On the nose, the ripe pear fruit notes are subdued but they play on the fresh palate with force. This wine is rounded and super-juicy. Drink soon to make most of all this fruit.
On the nose, the sparkling wine delivers tones of citrus, peach and crushed white pepper. Fifteen percent Pinot Bianco is added to this Prosecco Superiore, giving it a noticeably richer and smoother mouthfeel.
On the nose, there's lots of warm, toasted wood and vanilla spice notes on this, cheerful, cherry-laden Colorado Syrah. There's a slight green, stalky vein that runs throughout, but overall, it's an easy drinking, fruit forward wine sprinkled with mocha and chocolate.
On the nose, there are cider, oak and baked corn notes. The palate is full of oak and resin flavors that prevent the fruit from emerging immediately. It tastes of hickory, apple and melon on the palate and finish.
On the nose, there is a hint of apple freshness amidst the peachy honeysuckle notes. These aromas also dominate the off-dry sweetish palate. The sugar helps to lend lusciousness to the fruit notes while apple and citrus freshness brighten and enliven alongside a lovely bitter edge.
On the nose, there is a keen note of charred oak. Underneath, there are faint black cherry and earthy, herbal accents. In flavor, it doesn't contain much fruit—there is more charred oak and a buttery quality. The finish is plush, with sweet oak and spice.
On the nose, this aging Chardonnay brings corn to mind. Its palate is neither exciting nor flawed, with melon and stone fruit flavors that are yeasty and short, finishing on a bready and slightly oxidized note. Not a great value for its price.
On the nose, this blend is leathery and earthy. Bold berry and cassis flavors on the palate are amplified by strong notes of baking spice and chocolate, while the finish is oaky and shows moderate complexity. Drink through 2019.
On the nose, this blend of Cabernet Sauvignon, Carmenère and Petit Verdot smells of spicy berry fruits and black plum along with chocolate and cedar. The palate is a touch drawing and tannic, but in no way harsh or impeding. Spicy black-fruit flavors include notes of olive and herbs, while the finish delivers more of the same. Drink through 2022.
On the nose, this Cab delivers a mix of vinegar, rubber and jumpy berry aromas. The palate is smooth but bland and soft, while flavors of licorice, prune and herbal notes finish easy.
On the nose, this Cabernet-led blend deals telltale Chilean aromas of herbs, pepper, spice, berry, tomato and forest floor. Derivative of a cool year, the palate feels tight, with snapping acidity. Hard-hitting acid-driven flavors of spiced berry and black currant finish dark, toasty and oaky, but pulling. Drink through 2025.
On the nose, this Carmenère is integrated and earthy, with cedar, black cherry, baked plum and spice aromas. The palate is a touch abrasive and edgy, while core blackberry flavors are surrounded by oak, chocolate and earth notes. A long, woody, persistent finish is mildly complex. Drink through 2019.
On the nose, this Chardonnay smells mostly of oak, with apple and melon notes in the background. Salty oaky flavors mask the wine's fruit, which falls into the stone-fruit category. A barrel-dominated finish with nectarine notes is resiny and salty.
On the nose, this charming wine is aromatic, with pretty lemon and orange blossoms mingled with darkly toasted oak and butter notes. Dry and full bodied with a rich, creamy mouthfeel, floral notes and a soft salinity on the finish keep the broad palate from verging toward flabbiness.
On the nose, this everyday SB delivers pungency and citrusy green-fruit scents. The mouthfeel is racy, while flavors of lime, passion fruit and grapefruit finish zesty and with green, herbal notes of thyme and oregano.
On the nose, this exotic white offers banana, lemon and vanilla aromas. On the palate, it has a lush pineapple and banana character edged by vanilla toast. Pretty and approachable, this is a very good go-to white for varied wine lovers.
On the nose, this full of spice, char, and black fruit with a hint of barnyard. There's a hint of green bramble, however, that persists on the soft black cherry palate as well, adding a sour, stalky note in the mid palate.
On the nose, this gold-colored Viognier is gritty and burnt smelling, like a field or haystack on fire. Flavors of pithy citrus peel and oak resin include tropical notes as well as mild bitterness. On the finish, this tastes of nectarine, the skins and pit included.
On the nose, this has a high-toned tang that distracts slightly from its other scents of vanilla and raspberry. On the full-bodied palate, a crunchy mix of red and black fruit comes to the fore, but deep, savory notes of espresso and black olive emerge on the finish.
On the nose, this has aromas of stone fruit and melon that lend the wine depth and personality. The mouthfeel is bright, clean and refreshing.
On the nose, this is a bit unique, offering unusual scents of pineapple, baked apple and white florals. Just slightly off-dry with loads of sweet, fresh apple flavors and a brisk, lemony acidity, the finish ends on an elegant jasmine tea note.
On the nose, this is challenging: gaseous, oaky aromas of wet cement also contain notes of bitter lettuce, baking spices and general grit. Raw, tannic and abrasive on the palate, this unfolds to offer herbal flavors of berry and plum. Tannic, scratchy, rugged and mildly green on the finish.
On the nose, this is fully oaked, charred, spicy and familiar. In the mouth, however, it takes a dive; brutal, scouring acidity and killer tannins create a rugged, lemony mouthfeel. Flavors of toasty oak and sour black fruits devolve into a pool of tartaric acidity on the finish.
On the nose, this is gaseous and mealy smelling, and the palate is flat, with flavors of pithy, bitter white fruits.
On the nose, this is rough and rustic. If the palate is less obviously barnyard, it still carries something of that character, with blackberry and wood flavors along with spicy accents. The wine is still young, so the rough edges could smooth out. Drink from 2015.
On the nose, this is waxy, with notes of stone fruits and minerals. A metallic, citrusy palate is light on substance and flavors, which include citrus and papaya. Overall this is a zesty yet unusual quaffer.
On the nose, this jammy Malbec smells quite good; aromas of balsam wood, shoe polish and raisin are heady, woody and ripe. The palate, however, is more chubby than defined, with jammy weight and low acidity. Flavors of raisin and baked plum turn more stewy and soft as this breathes out. Drink now.
On the nose, this leans towards stalky, with match stick and sulfuric notes. The palate is full and chunky, while peachy, pithy flavors are dry as a bone and finish with notes of soda crackers mixed with melon.
On the nose, this nonvintage sparkler from the Ukraine has primary notes of yeast and freshly baked bread There are soft flavors of green apple and peach in the mouth with gentle persistent bubbles.
On the nose, this presents itself as borderline overripe, with raisin, prune and licorice aromas. A chunky mouthfeel housing chewy tannins is—based on the bouquet—expected, as are blackberry, raisin and chocolate flavors. A lasting, heavy finish with moderate acidity closes out this ripe, chunky Syrah.
On the nose, this shows some of the Awatere Valley's classic nettle or tomato leaf-like signature, but also hints of stone fruit and struck flint. On the palate, it nicely combines elements of stone fruit, citrus and fresh herbs, finishing gentle and easy.
On the nose, this smells a touch yeasty and bready, similar to Saltine crackers. The mouthfeel on this sparkling wine is crisp and right on. Slightly bitter white-fruit flavors come with a dusting of white pepper and a lingering lime note on the dry finish.
On the nose, this smells like bath soap or air freshener. It feels fleshy and oily on the palate, with tropical flavors of banana and papaya. The finish is smooth and tastes of candy.
On the nose, this smells of burnt oak, raisin and ultraripe cherry. The palate is compact and heavy, with chewy density. Baked, rooty flavors of cola, prune and chocolaty oak finish with thick, candied berry residuals.
On the nose, this suggests thyme, toasted nut and ripe orchard fruit. The firm palate offers mature citrus zest and ripe pear flavors while a bitter almond note marks the finish.
On the nose, this wine is both woody and a touch oxidized, with clove and ginger notes. In the mouth, you can feel the resiny weight of French oak. Forceful spice, clove and woody flavors are dominant, but with such a long finish and good structure this old-vines Moscatel is singing. Drink through 2023.
On the nose, this wine offers muted banana, lychee and pineapple. Flavors are tropical and overripe, coating the mouth with plump papaya, passion fruit and guava. It's a little heavy, needing a bit more acidic lift.
On the nose, this wine shows typical Chardonnay aromas of peach, melon and citrus, all augmented by toast and vanilla from barrel aging. But on the palate, it displays a tight, rather lean framework; there's more citrus than stone fruit, finishing crisp rather than particularly rich or nuanced.
On the nose, tropical fruit aromas are cloaked in creamy, toasty oak. It feels full and round, with flavors of sweet pear, banana and a lot of resiny wood. The finish features walnut, vanilla and cream flavors.
On the oaky side, but silky and long, this is a fine effort. Vanilla, cedar and baking spices, hints of cola and mocha all point to ripe fruit and ample new French oak. Drink now–2025.
On the one hand, this wine seems almost honeyed, broad and rather lush. On the other, it shows hints of green vegetables reminiscent of tinned peas. Together, the blend of 70% Sauvignon and 30% Sémillon works reasonably well, ending with the sensation of sun-warmed ripe stone fruit.
On the palate, this feels velvety and smooth thanks to its rich texture and enduring flavors. The nose is characterized by black cherry, cola, licorice, espresso and tobacco notes
On the palate, this wine is rich and complex, with flavors of dried cherry, cola, licorice, red currant and sandalwood that finish bone dry. It has lots of acidity and some sandpaper-like tannins. This should begin to develop bottle-age notes after 2016.
On the paler side of the the Chardonnay scale, the nose is subtle, with light touches of cream, butterscotch and smoke. There is a decent tension between ripe, lemongrass-like fruit and a bitter, grapefruit rind acidity in this wine from the team at Terravant Wine Company in Buellton.
On the plump but balanced side, with a perfumed nose that's almost sweet for SB. In the mouth, it's fairly lively and lifted, with nectarine and melon flavors that morph into pink grapefruit on the finish. Decent quality; will get the job done.
On the plus sde, this Pinot is dry and lightly silky, and shows spicy cherry, rosehip tea, cola and sandalwood flavors. It's not the most complicated wine ever, but a nice, clean wine to drink now.
On the plus side are complex aromas of mixed red fruits and fresh herbs. In the mouth the wine feels just a little flat, with a chalky, tannic finish.
On the plus side, it's bone dry and delicate in structure, with excellent acidity and sour red cherry candy fruit. But there's an unripeness that suggests raw white mushrooms and bell peppers. Drink up.
On the plus side, the wine is exotic and different, with blueberry, herbal notes, juniper and roasted aromas. But in the mouth, it's lean to the point of being thin, with sharp acidity and tight red plum, pie cherry and herbal flavors. Short on the finish, with tang and scour.
On the plus side, this is a well-ripened, full-bodied wine, with a mix of pear and citrus. It's lightly spicy and drinking at its peak, broad and just a little flat on the palate.
On the quiet side for a Grenache, with reticent notes of spice, sangria and cassis. There's the faintest grip of tannin and a crisp, strawberry-inflected finish. Drink now.
On the reserved side, this trim wine has subtle fruit and vanilla aromas, mild apple and butter flavors and a good balance between acidity and ripeness. It's a good value and a great choice for a non-showy wine.
On the restrained side, with flinty aromas giving way to notes of grapefruit, melon and fig on the palate. Finishes with a touch of leafiness.
On the rich side for a Muscadet, with acidity adding to the yeast, citrus and grapefruit flavors. There is a great zingy character, finishing with intense acidity.
On the rich side, this is a full-bodied and forward. It's concentrated and spicy, and with its weight it is a food-friendly wine.
On the rich side, this is a full-bodied wine with pure green and white fruits. Acidity cuts through this richer texture, a lively fruity wine that is also full of ripe fruits. At the end, a more steely, mineral character emerges. Screwcap.
On the rich side, this is a ripe and fruity wine. Its mineral texture is comfortably cushioned within an aromatic white fruit character that adds juicy acidity to the mix. It's a delicious wine that could age a few months more.
On the rich side, this smooth wine discloses flavors of caramel and toasted almonds as well as fruit. It leaves a sweet feeling, rounded and ripe, finished with a touch of pepper and spice.
On the right bank of the Serein river, Vaucoupin gives rich wines, showing its sunny exposition. This bottling is ripe, full in the mouth and intense with fragrant white fruits, vanilla and youthful acidity. With freshness still to the fore, it will age and will be better from 2017.
On the ripe side of herbaceous, this is a full and rounded wine. It has citrus flavors along with richer tropical fruits, a mineral edge and delicious, juicy acidity. The wine can be drunk now, but will be better after 2015.
On the ripe side, this Cabernet Sauvignon-Merlot blend is redolent of cherries, strawberries, purple fruit, plum, leather and spice. It has  huge density and deep concentration and would pair well with game meats.
On the ripe, tropical side of Pouilly, this is a full wine, laden with attractive notes of wood, juicy yellow fruit and bitter orange zest. It is warm, rich and ready to drink later this year.
On the riper spectrum rather than youthful and fresh, this shows wet wool, ripe lemons and stone fruit, with a hint of green beans and florals. The palate is backed by searing acidity and a slightly woolly texture. Rather simple in style but it clearly shows the characters of both the Sauvignon Blanc and the Sémillon.
On the rustic side, this fruity wine has rhubarb and red fruit flavors, with intense acidity and a pure, juicy core. The soft tannins just underpin the fruity character. Age for two years, although it's ready to drink now.
On the same quality level as its wooded counterpart, this Chardonnay shows modestly intense aromas, but plenty of pear and melon flavor. Easy to drink.
On the sharp and lean side, showing sour red cherry candy, wintergreen and green peppercorn flavors, fattened with sweet oak. Dry and elegant, but not very rich. Drink up.
On the side, with a hint of warmth on the finish, this is nevertheless a very good wine. The aromas are powerfully mineral, accented by bold lime notes, while the flavors are intense and concentrated. Drink now.
On the slopes above the eastern Bordeaux town of Sainte-Foy, this vineyard produces some fine wines. Aged in new wood, the wine is rich in tannins, complex and serious. Bright red fruits and a firm structure both promise aging. Drink from 2018.
On the slopes above the river Garonne, this vineyard has produced a fresh and fruity wine. Firm tannins are balanced by the intensely young and juicy berry fruit. Wood aging rounds the corners of this wine that will be drinkable from 2015.
On the south bank of the River Serein, Sécher is one of the lesser known Premier Crus. This is a cool, crisp wine, emphasizing both green fruits and an underlying buttery touch. Beautifully integrated acidity frames the wine.
On the south side of the village of Chablis, the Vaillons vineyard is on the cool, left bank of the river Serein. It is fruity with a creamy texture and a line of steely acidity that often marks out the premier crus, giving this wine the chance to age. Drink from 2017.
On the spot and sweet, with black cherry and roundness on the nose. Plays above its price league via ripe plum and berry flavors, bounce, body and build. Whole, concentrated and shows good structure, depth and character. About as good as inexpensive Garnacha gets.
On the stalky side, this is all red berry fruits, with just a touch of wood to underpin the wine's fruit-forward character. Screwcap.
On the steely, taut side of Chablis, this is a wine for aging. It has fine complexity, lemon and green plum flavors vying with a buttery edge. Keep for 3–4 years.
On the sugary side, with sweetened pineapple, green apple and peach flavors that are brightened with crisp acidity. If you like your white wines on the sweet side, this is a good price.
On the surface there is brisk, spicy grapefruit zest, while underneath the nose hints at generously ripe apricot and Mirabelle plum. The palate plays off juicy stone fruit and zesty citrus on a sleek, slender, concentrated body. The freshness is brisk and taut, while the fruit is charming and soft. With a slender, sleek and dry mouthfeel, this is just what you want from Riesling.
On the surface, this smells of green apple and citrus, although deeper digging reveals pickled briny scents. A pinched citric palate and dry bitter flavors of green fruits and almond skins finish mild and slightly bitter.
On the sweet side, but it's also crisp, with enough zesty acidity to provide balance. Floral, apple-y and refreshingly light, this is a fine picnic wine. A chalky note gives added depth to the finish.
On the sweet side, this is a rich, almost honeyed wine. It has deliciously ripe fruit, lychees and fragrant lemon. Full and generous, the wine still manages to keep some good freshness. It is young, so drink from 2017.
On the sweet side, this is a soft, fruity, perfumed wine packed with flavors of baked apples, red currants and spiced pears. Bright acidity gives it a lift on the finish. It is now ready to drink.
On the sweet side, this light and fresh wine hails from a single vineyard. It has spice and attractive apple acidity, plus a crisp side at the end. This is a bright wine to drink now.
On the sweet side, this offers a soft texture, a slightly bitter edge and a pruny fruit flavor.
On the sweet side, with sugary, jammy pineapple, tangerine and vanilla flavors. There's a good bite of acidity, but the wine still tastes candied.
On the sweeter end of the Brut spectrum, this is soft, rounded and ripe, with attractive acidity and pear flavors. The aftertaste, though, has a barnyard character that spoils the rest of the wine.
On the synthetic side to start, the lime, lemon and tropical fruits eventually reveal themselves, with blossoms, grass, and herbal spice in the background. The palate is tightly wound and mouth-puckering, giving way to a slightly bitter-herbed finish.
On the thick, rich and oily side, this is a concentrated, round example of white Hermitage. Subtle toast notes frame pear, melon and peach flavors, then accelerate into caramel notes on the finish. Drink now, or after 2025.
On the thin side of light-bodied, this has an abundance of oak that overpowers the subtle fruit in this wine from an estate property in a relatively warm appellation. Ripe dark cherry takes on a baked quality here.
On the thin side, with watered-down blackberry and currant flavors, but gets the Cabernet job done effectively, at a fair price. It's full bodied and tannic, with a spicy finish.
On the toasty, oaky side of New Zealand's Syrah spectrum, with plenty of cedary notes layered over plum and cherry fruit. Despite the oak treatment, it still retains a sense of freshness, and the fruit really comes through on the finish. Try in 2013.
On the toasty, oaky side, but with just enough citrus and melon fruit to support it, this is a creamy, lush rendition of Saint-Péray that does a nice job integrating the oak into the body of the wine. The final impression is one of harmony and elegance. Drink now-2012.
On the verge of their 100th anniversary as a vintners, the Riboli family ups their luxury game with this serious and structured blend of 47% Cabernet Sauvignon, 21% Merlot, 16% Malbec, 11% Petit Verdot and 5% Cabernet Franc. Deep black cherry, licorice, dill, oregano and crushed slate show on the nose, while the savory palate combines black pepper, bitter chocolate, black plum skins, lavender and blackberry. Drink 2018–2033.
On the Washington side of the Columbia Gorge, the Celilo Vineyard is an exceptional site for Chardonnay. This was sourced from the 1983 planting, and the relatively old vines and cool vintage deliver a wine with excellent minerality, lift, drive and focus. The fruit is tangy and yellow/green, but perfectly ripe; the acid underpinning is fresh and lively. This has every chance of cellaring until 2024 or later.
On the western edge of the appellation, in what locals call the Sebastopol Hills, this wine shows its provenance well, imparting wild, exotic aromas and flavors of crunchy red fruit and Asian spice. Silky, savory and inviting, it's also pretty, with impressive depth, persistent acidity and chunks of turned earth and pine.
On the western edge of the appellation, this vineyard provides a juicy, dusty core of full-bodied tannins and black cherry, a generous expression of ripe fruit with a complex edge. It finishes with touches of broth and tomato leaf.
On the western side of the Lisboa region, this vineyard occupies a beautiful protected valley. The wine is made in an immediately accessible style with bright red fruits and light tannins. It is fruity, ready to drink now.
On the wonderfully plump, dense and floral nose, this wine shows blackberry jam, black cherry, allspice, wet river stones and lilac aromas. The palate packs plenty of earthy tones, from juniper and asphalt to eucalyptus and black pepper, proving quite complex and layered.
On this blend of 79% Cabernet Sauvignon and 21% Petit Verdot from Adelaida Springs Ranch, iron-laced, gamy scents lead the nose, which also picks up aromas of elderberry and oak smoke. Plums and other purple fruit show on the palate, along with black licorice and strong but well-integrated tannins.
On this brisk informal wine, a hint of medicinal herb joins apple and citrus-peel flavors. It's vigorous, with firm acidity and bracing bubbles.
On this dense, appealing and fruit-driven bottling from Camel Hill Vineyard, fresh-pressed blackberry meets with touches of other red fruits, from dark strawberry to plum, enhanced by cocoa dust. Leather, dark chocolate, red cherry and blackberry flavors show on the palate, where incredibly sticky tannins still need a bit more time to smooth out.
On this medium-bodied, sweet Moscatel, the tangerine peel and lychee aromas require airing to get beyond the basics. Mango, melon and lychee are the lead flavors, while the finish is peachy and easy, with richness but nothing cloying. Drink through 2018.
On this Pinot's plus side is a clean savoriness, with bright acidity highlighting raspberry, cocoa and spice flavors. On the debit side is its soft, fleshy ripeness. Drink up.
On top of being made from organically grown grapes, this wine is vegan friendly. Of course, that means nothing unless the wine is good. Thankfully, this wine is excellent. Apricot, honey and ginger notes mingle easily on the palate. Drink this full-bodied, slightly open-knit wine over through 2017.
Once again the Jerome Reserve delivers the goods—a fine core of ripe cherry fruit, wrapped in pretty new oak. It's full-bodied, round and textural, while retaining a crisp, well-defined focus. Barrel aging adds complexity, with streaks of coffee, licorice and dark chocolate.
Once again the Merlot is the best of a very fine flight of Tulpen wines. More muscular than the Cabernet, it includes 10% Malbec and 5% Petit Verdot in the mix, resulting in a dense, dark wine loaded with black fruits. Polished tannins are lightly layered in streaks of leaf, herb and earth. The alcohol tops 15%, but there is not a hint of heat in the finish.
Once again the Spofford Station fruit shines; this is muscular, fully ripe, textural and dense with a seamless mix of red, blue and black fruits that sails effortlessly into the ripe tannins. The underpinning of firm acid and the hints of dill-flavored spice (from a percentage of American oak) serve to expand the wine in the mouth, adding breadth and depth. It finishes a bit chalky and sour, but otherwise has a lot of positives.
Once again this designate amazes with a surfeit of beautifully integrated flavors. Mushrooms and baking spices adorn an explosion of strawberry pastries. There's plenty of ripe cherry fruit also, and a long, polished, lip-licking finish.
Once again this is a stalwart modern-style Rioja with a mix of floral aromas, licorice, blackberry and coconut. The palate is both lively and subtle, and the flavor profile shows an impressive blend of cherry, plum, cream and cocoa, while the finish is long and smooth. A high-quality wine that should impress. Drink now through 2015.
Once again this vineyard delivers irresistibly bright refined flavors of raspberry and cherry fruit—primary, concentrated and immaculately fresh. There's a touch of mocha from the new barrels, and impressive length. As with all of Trisaetum's single vineyard Pinots, this is built for cellaring, and should drink best after another couple of years in bottle. Drink 2018–2028, perhaps beyond.
Once again Winderlea's outstanding Chardonnay is a blend of grapes sourced from Carabella, Hyland and Thistle. Immaculate winemaking builds a full-bodied wine, lushly flavored with apples, peaches and citrus. The concentrated midpalate is framed with skin flavors and toasty oak, lightly applied.
Once again Zach's ladder is entirely sourced from Red Mountain fruit, including Klipsun and Ciel du Cheval. It's half Syrah and half Cabernet Sauvignon, with a splash of Petit Verdot. Fruity and forward in this cooler vintage, it shows lush red berry flavors with a kiss of cocoa. Tangy and satisfying.
Once again, here is a Seven Hills wine that opens with truly lovely aromatics. It's a clean varietal expression of Syrah, with medium weight, wild berries and finishing highlights of pepper, earth, sea salt, baking spices and cassis.
Once again, Spindrift Cellars has released a friendly, fruit-forward Pinot Noir with bright strawberry, raspberry and cherry fruit. There's a streak of cola flavor leading into well-managed, supple tannins. Overall balance is just about perfect, and the spicy lift to the finish leaves you quickly wanting a second sip.
Once again, the amazing Stillwater Creek vineyard comes through with a highly expressive, pure and intense Syrah that captures the heart and soul of a Washington State take on the grape. The sharp flavors of berries and spice mingle proportionately; the tannins are chiseled and the acids just right.
Once again, this bottling delivers a big, lush, complex and succulent young wine for Zin specialist Bella. Marked by extraordinary spices, the wine, with a little Petite Sirah, has powerful wild blackberry and raspberry, olive tapenade, cola and carob flavors that finish with a classic Zin briary, brambly character.
Once again, this cuvée blends grapes drawn equally from the Ciel du Cheval and Ranch at the End of the Road vineyards on Red Mountain. Imposing minerality underscores a tight, raspberry-flavored wine that seems like it's soaked in liquid rock. A teasing barrel note adds threads of coffee liqueur and dark chocolate to the finish.
Once again, this Malbec-Merlot-Cabernet Sauvignon blend from Norton excels. The nose is a bit grapy and candied, but there's depth and a level of intensity that bodes well for the future. The palate is deep and concentrated, with blackberry, prune, stewed plum, graphite and coffee flavors in front of a mellow, smooth finish.  Drink now through 2016.
Once again, this more affordable “younger brother” to the Mount Eden bottling competes with gusto. Including 14% Merlot, 6% Cabernet Franc, 4% Petit Verdot and 1% Malbec, it shows savory black plum, black pepper, char, leather and dried herb aromas on the nose. The palate is hearty and almost salty tasting, with beef, charred black fruit, pine resin and caramel flavors. Very satisfying and full of umami characteristics.
Once called Crémant de Cramant, this has long been Mumm's signature Champagne. Creamy and soft, it is deliciously balanced, a wine that is both crisp and toasty, with mouthwatering acidity to go with its white currant and green apple flavors.
Once coaxed out of the glass, there is something ethereal about this Pinot Noir in its compelling, lifted nose of elderberry, wild raspberry and aromatic nettle. It is deceptively light on the surface with translucent veils of silky tannins that draw you in. While there is engaging verve right now, this will come into its own once time has revealed the deeper layers of fruit. Drink from 2016.
Once initial notes of tropical passion fruit blow off, the palate shows a spectrum of citrus: from sharp lemon to aromatic mandarin, helped along by a little residual sugar. This is as refreshing and light as a cool breeze. Finishes dry.
Once known as Nugent Vineyard, Winside is a blend of Dijon and Pommard clones that's on the more robust side, especially in this climatically perfect vintage. Offering exuberant red cherry fruit and layers of cola and milk chocolate, it's ready to enjoy with pork tenderloin and similarly hearty fare.
Once past a distracting note of tire rubber, this rosé of Grenache offers aromas of wet stone and watermelon rind. Berry fruit emerges on the palate, while the dry finish picks up hints of chocolate. Drink now, but maybe give it a quick splash into a decanter to see if that improves it.
Once past a surprisingly minty open, this stiff and earthy Malbec tightens up into a Bordeaux-like cocoon. It's an austere wine, that slowly reveals dark cassis fruit, dried herbs, and a finishing whiff of coconut. Give it plenty of breathing time, or decant.
Once past an element of burnt rubber that mingles with the ripe blackberry aromas, this becomes a hearty and concentrated wine yet one with very moderate alcohol. It has plenty of tannins to add texture, and enough concentration to keep the vivid berry and wood smoke flavors lingering on the finish. It's made without adding sulfites.
Once past the sticker shock, enjoy this wine for its richly toasty aromas, plush tropical fruit and warm, lingering finish. It's medium to full in body, with a creamy texture and hints of vanilla. Drink now–2018.
Once past the whiff of tack-room leather, this young wine opens to reveal broad, sappy plummy fruit. It's not only unique but a whole lot of fun.
Once principally known for its reds, Domaine Vacheron's whites are increasingly important. This 2006 domaine wine is ripe, with intense mineral flavors and pink grapefruit which edges to tannins and green apple skins. Classic Sauvignon Blanc, very pure.
Once tannic, always tannic? If so, this tough wine will remain rasping, and will need to be drunk with rich, oily foods to help tame the tannins. Underneath, it has some briary flavors and soft acidity, and is as dry as a desert summer wind. —S.H.
Once the first whiff of yeast has worn off, a very pure, linear procession of citrus flavors presents itself: from the yellowish green of grapefruit to the greenish orange of a tangy tangerine, always with a deeper, more resonant core of earth and stone. The zestiness glistens on the surface, the tightly closed, still earthy fruit broods at the core. Wait for it to explode. Drink 2018–2028.
Once the sulfur aromas from recent bottling blow over, the wine shows ripe fruit with a soft texture. Pear and yellow fruits are going to come through in a few months. Drink from 2015.
Once the sulfur blows off, this is a fine Sauvignon Blanc, extremely dry and mouthwateringly crisp. It has savory flavors of gooseberries, limes, Meyer lemons, vanilla and spice.
Once the sulfur note blows off this young wine, the tart berry and cherry aromas and flavors wear cocoa and tobacco accents. On the tongue an even palate-feel and smooth texture please, and decent acidity supports the fruit.
Once thought to be Albariño, this grape variety is actually native to France's Jura. In this example from South Australia, it's a lean, crisp white, with hints of pencil shavings that accent its grapefruity flavors. It's pretty, harmonious and a good all-around white for drinking over the next 6–9 months.
Once you get beyond the billowing violet and gardenia notes on the nose and palate, you're likely to find a surprisingly delicate sip that's bright with lime-juice acidity and honeyed pineapple and hibiscus-nectar flavors.
Once you get past the herbal edge, there are nice red berry and fudgy chocolate brownie aromas and flavors that play together nicely. A touch of sweet spice appears after swallow to liven up the juicy fruit core. Drink now.
One-dimensional and silky, with candied cherry and raspberry flavors that finish a little sweet.
One-dimensional but pleasant, it's dry and brisk in acidity, with ripe cherry pie filling, pomegranate and persimmon flavors, enhanced with new French oak. With some heat from high alcohol, it will drink well through 2017.
One-quarter of the Clos des Maréchaudes is classified Grand Cru, as the soil and the slope change. This shows in the power of the wine with its smoky tannins and dark character. Black fruits and a dense texture signify a wine with power and longevity. Drink from 2022.
One-quarter of the wine is aged in wood that leaves the merest touch of toast on the palate. The wine is ripe, hinting at yellow fruits along with an abundance of acidity. The end is crisp and tight, and the wine needs further aging. Drink from 2016.
One-quarter of this wine was fermented in neutral oak, the rest in stainless steel. At 12.5% alcohol, the light, almost airy wine brings immaculate fruit flavors of apple and pear, with a pleasing, minerally mouthfeel. It offers the faintest suggestion of caramel as it winds down.
One-third each Cabernet Sauvignon and Merlot with the rest equal parts Cabernet Franc and Merlot, this wine offers aromas of savory herbs, red cherries, vanilla, smoke and dill. The cherry flavors are sweet, with tastes of oak (33% new) and mesquite taking the lead on the finish.
One-third new French oak adds a roasted, smoky vanilla overlay to the rich fruit. The underlying wine brims with ornate flavors of cherries, raspberries and blackberries that have been baked into a pie. A sleek finish of anise and cola adds interest. Drink now through 2009.
One-third of the wine went through whole-cluster fermentation, giving an edge to a fresh herb and moist earth component. A streak of iron and a touch of licorice surrounds firm cherry fruit. It's a solid effort that fades a bit quickly.
One barrel from each of the three estate vineyards contributed to this reserve. It's densely packed with a rich mix of fruits: juicy and ripe lemon and lime, grapefruit and orange, and a light touch of slightly bitter rind. The length is amazing. It's delicious now, and it should hold for up to a decade.
One barrel of each of Trisaetum's three estate vineyards contributed to this reserve bottling. It's the most closed of their dry Rieslings, requiring a hearty decant to show its stuffing: tart apple and citrus fruit, with streaks of vanilla and spice. Or age it a few years longer to allow more nuances to emerge.
One barrel was new French oak, the other neutral. The cranberry fruit here is subdued and tart, while the barrel aging brings in popcorn, walnuts and even a trace of butter brickle. Give this bottle until 2017–2017 to open up.
One can make the argument that in 2005, Martinet Bru, Mas Martinet's “second” wine, is every bit as good and quite a bit more approachable than Clos Martinet. This wine is entirely solid and free of holes. It shows deep, ripe cassis and berry flavors along with chocolaty richness and accents of sage and herbs. Drink now through 2012. A Europvin, Christopher Cannan selection, imported by multiple importers, including Michael Skurnik Wines.
One can only hope for Friulano to make more inroads in the USA. Perfectly suited to our cuisine, this northern Italian grape variety offers the texture and intensity to pair with our fusion flavors and wide range of fresh ingredients and seasonal vegetables.
One expects elegance, grace and precision from this prestige cuvée, and this wine delivers that and much more. There is a refined complexity running through it, from the cascading tiny bubbles to the lush, toasty nose to the dense, palate-tickling, complex mouthfeel, which continues seamlessly through to a long, ultrasatisfying finish. Stylish and seductive.
One for the cellar. It's dry and locked down in hard tannins, the kind that sting your gums. Even so, they can't quite mask the torrents of blackberry and currant fruit. It's strong, intense and dazzling. Lay this young wine down until at least 2015.
One for the cellar. It's vibrantly rich and forward in blackberries, black cherries, plums, dark chocolate and sweet smoky new oak, yet very tannic. Creates an astringency that lasts through the spicy finish. It would be a pity to open it before 2012, and will last for years after.
One generally approaches a $15 Oregon Pinot Noir with extreme caution, but here is a lovely surprise. Clean, soft, balanced and reasonably varietal, this is as good a value as you will find in this price-driven state. The flavors are soft and supple, with butter and caramel streaks strongly evident. Don't look for big fruit, but what is there is crisp and clean.
One has to dig deep to discover much in the way of aromas on this rosé, which is made of indeterminate grapes. Dry, dark pink in color, its flavors are quite simple.
One hundred percent Cabernet Franc, this wine shows subtle, nuanced aromas of fresh strawberry, cherry and wildflowers. The palate is compact with a tight core of sweet fruit flavors.
One hundred percent varietal, this vineyard designated Merlot seems a casualty of the cool 2010 growing season with prominent herbal notes, tart plum flavors, and astringent tannins.
One hundred percent varietal, this wine is a blend of fruit from Quintessence (69%), Fidelitas Estate, Canyons and Red Heaven Vineyards. Aromas of cassis, black licorice, barrel spice and dried black cherry lead to elegant dark fruit flavors backed by lightly chewy tannins. It shows a lot of finesse.
One in a range of wines under the Xavier Flouret brand, this wine is made by Domaine Hamelin in Chablis. It is deliciously refreshing, with just the right edge of crispness to give it a lift. At the same time, its ripe, creamy texture blends with spiced-apple fruitiness. Drink the wine now.
One in a series of field-blend wines from the producer, this comes from a 100-year old parcel within the Gaivosa estate. Packed with both tannins and rich, jammy fruit, it's a serious wine that deserves aging. Drink from 2020.
One in a series of single varietal wines, this brings out the richness of Alicante Bouschet. The dark color comes from the red juice of the grapes. The flavors show richness, dense black fruits and a dark series of tannins. Drink this concentrated wine from 2018.
One in a series of small cuvées from the Right and Left banks, this pure Cabernet Sauvignon (from the great 2010 vintage) is still young. It does have impressively concentrated fruit and powerful tannins to allow it to develop well. Drink this impressive wine from 2019.
One large (500 liter) barrel was set aside with wine from a single acre of four interplanted and ungrafted Chardonnay clones. This is truly a natural wine, fermented with no additives, aged on the lees for 18 months, and bottled unfined and unfiltered. Deeply rich flavors of apple pastry, buttery barrel and sweet spice are ineffably long and seductive. This rare and exceptional wine should be consumed in its youth.
One look, one whiff, one taste and you're swooning. This mature, tawny, ready-to-drink gran reserva with aromas of lemon peel, cedar and dried cherry is the epitome of elegance. A juicy, supple palate is highly approachable, while flavors of vanilla, orange peel, saffron and dried plum don't waver on the finish. Drink through 2027.
One might think that a seven-year-old crianza would be fading, but this one isn't. Sure, it's ready to drink now, and cellaring is unnecessary, but the fruit is pure and exciting. The cherry and raspberry character is exact and lively, while the feel is lean and easy. On the finish, which isn't huge, you get a nice reflection of the wine amid some healthy tannins and acids. Almost certainly good with food.
One must strain to smell the ripe plum at first in this wine that is otherwise more tannic than juicy or flavorful. Buoyed by American oak and a dash or two of Syrah and Petite Sirah it's rightly priced.
One needs to lean into the glass to find the notes of vanilla, peach, and tropical fruit here. It's oily and broad in feel with the alcohol adding a bitter note to the finish.
One of a crop of new Oregon sparklers, this was barrel fermented with native yeast and aged for 56 months prior to disgorging. Fine tiny bubbles and a fresh, yeasty aroma introduce the wine, which has excellent concentration. Green apple and green banana, a touch of cucumber and a nice toasty frame all combine gracefully. The odds are that this will continue to improve in bottle for another five years at least.
One of a growing number of micro-boutiques in Oregon, Vidon made its first wine in 2003. Subsequent vintages were quickly sold out, with quantities as low as two barrels of individual wines. This 2007 is in better supply, and well worth seeking out. Fragrant with sweet strawberries, hints of fresh herb, a Dr. Pepper soda streak particular to Oregon and nicely laid-in oak, it's a seductive and focused effort that masks its high alcohol effectively.
One of a pair of blanc de blancs from grand cru vineyards, this is a chalky, flinty-textured wine. It is crisp and tight, still young and needing to age. It offers an appealing aromatic character, shot through with citrus and green-fruit acidity. Drink this bottling (disgorged January 2016) from 2018.
One of a pair of gorgeous Petit Manseng-based dessert wines by Claude Loustalot, this has richness but also lightness from the fresh acidity. This is fruity and fragrant, with a peach-like crispness, and it's worth keeping for another 3–4 years.
One of a pair of single-varietal wines produced at Vallado, this displays all the perfumed, tannic character of Portugal's almost-national grape variety. It's packed with structure, dark berry fruits and a dry core that's firm. The acidity and the violet perfumes are enticing now, although it is going to age well. Drink ideally from 2018.
One of a pair of single-vineyard, reserve-level Chardonnays, this seamlessly pulls together yellow apple, lemon panna cotta, white pepper and a suggestion of wet rock. Located in the Chehalem Mountains AVA, Aurora fruit is fermented with wild yeast all the way through malolactic, and aged in one-third new and two-thirds neutral French oak. The wild yeast adds detail and texture, and the wine makes a soft, buttery, graceful, prolonged exit.
One of a pair of single variety rosés from Eric Poli, this is crisp, with an earthy edge typical of this grape. Its red currant fruit and acidity offer a delicious, refreshing contrast. Drink now.
One of a pair of wines from Palayson blending Cabernet Sauvignon and Syrah. This, with its 80% Syrah and 20% Cabernet, is perfumed and spicy. With great violet aromas and firm spice and tannin, it does show power and alcohol. At the same time, it has the potential to round out into a smooth and full-bodied wine. Drink from 2017.
One of a pair of wines from the estate vineyard, this is medium bodied and modest in all proportions. Light citrus and cherry flavors combine in a pleasant, everyday style of Pinot Noir.
One of a pair of wines from this producer paying homage to neighboring regions, this wine references the Malbec of Cahors. It is softer than some Malbecs, bringing out the grape's fruitiness and acidity rather than its structure. That makes it a candidate for drinking young, starting from early 2018.
One of a pair of wines that are named after the soils on which the vines grow, this comes from clay and chalk earth on the terraces of the Lot river. It is structured and still dense, needing several years to mature. Packed tannins still lie over the generous ripe fruits. Drink from 2019.
One of a pair of wines that comes from specific soil types. This impressive wine, from granite soil, is strongly mineral while also having some great fruit. Apples, pears and green plums all make their presence felt in this wine that deserves aging. Drink from 2018.
One of a pair of wines under the Grilos name, this Alentejo blend is soft and generous, its ripe berry fruits laced with licorice. Juicy and ready to drink.
One of a pair of wines under the Grilos name, this Dão is solid and tannic, still young, with a firm core of dryness surrounded by a more fruity black cherry component. It needs aging for a year.
One of a quintet of estate reserves, this stands out for its delicious mix of chocolate (barrel) and savory highlights. Purple brambly fruits abound, with streaks of coffee and brown spices. It's full flavored and drinking nicely already, with another six to eight years of solid drinking time ahead. Note: first bottle was corked.
One of a range of single-vineyard wines from Château de Fuissé, this is powerful and complex. It's intense, with white fruit flavors that are laced with concentrated, wood-influenced notes. It has an opulent, generous feel, while remaining structured.
One of a range of single-vineyard wines, this is a selection from the producer's oldest vines. It has great white fruit, and is generously textured and ripe. Hints of yellow fruit in the background add richness. It has a soft aftertaste, suggesting it is ready to drink.
One of a range of single-vineyard wines, this is tight and still very young. It has a chalky texture, feeling very mineral and nervy. The fruit hints at lemon and green plum, needing time to fill out. Drink from 2019.
One of a range of top cuvées from this cooperative in the grand cru village of Mailly, this is a Pinot Noir-dominated wine, fashionably pale in color with a good balance between crisp red fruits and tight, nervy acidity. A touch of tannin gives structure to this elegant wine. Drink now.
One of a range of wines produced by the Bordeaux-based Despagne family, this is a blend of Bordeaux grape varieties. It's attractive and fruity, with crisp red currant notes and a refreshing layer of acidity. Drink now.
One of a range of wines under the Homage to Heritage import label, this fruit-driven wine has apple and green plum fruits, sustained by great acidity and a crisp, mineral texture. Drink from 2016.
One of a series of four wines featuring the major red grapes of the Dão, this wine concentrates on the least familiar. The Jaen gives a tight, structured wine that is still firm after six years. Blackberry fruits and spice fill out the dry core and leave an impressive wine that is likely to live long. Drink now.
One of a series of great single-vineyard wines from Geyerhof, this is as impressive as the rest. It has weight, complexity and richness. Its perfumed fruits provide a delicate counterpoint to the acidity, taut minerality and herbal edge. For aging over at least five years.
One of a series of limited releases of older vintages of Dom Pérignon, this wine is showing the mature richness of the vintage and of the Dom Pérignon style. It has toast, yeast, roasted almonds, a powerhouse of ripe fruits and a smooth, creamy aftertaste. Let this wine breathe before drinking, it will be worth it.
One of a series of releases by this Port producer, this Colheita, or Port from a single harvest, is beautifully poised between red fruits and mature almond and an old gold character. It has intensity, a product of the aging in wood that has just concentrated the wine. Like all Ports of this type, it is ready to drink.
One of a series of releases of single harvest wines, this smooth, wood-aged Port is rich and still full of fruit. Ripe date and raisin flavors are lifted by acidity, with flavors from the wood aging giving great balance. Tawny in character, this beautiful wine is complex and ready to drink.
One of a series of single-clone offerings from Kason, this has the lowest alcohol, which somehow partially helps to overcome the aggressive barrel flavors. Chunky black fruits and sweet oak combine in a muscular wine that shows none of the subtlety of the grape. It's Pinot Noir on steroids.
One of a series of single-clone offerings from Kason, this pushes the ripeness to its limits. Nonetheless, the black-fruit flavors can't compete with the intense charred-wood character. Bitter tannins take over the finish.
One of a series of single-clone offerings from Kason, this suffers from a sameness of flavors. Black fruits are soaked in aggressive and bitter oak flavors that push the smoke and char to the forefront, leaving bitter tannins as a result.
One of a series of single parcel wines from the Chermette family estate, this is dark and rich. It has generous tannins alongside the dark cherry and plum fruit. The cru wine's structure and richness will allow it to age. Drink from 2018.
One of a series of wines from vines grown on different soil types, this comes from micro-schist soil, giving a wine that is rich as well as structured. Behind the structure, the wine is spicy, ripe and full in the mouth showing the potential of yellow fruits as well as lime-juice citrus. Drink this concentrated wine from 2016.
One of a series of wines made from individual parcels, this ripe, lightly wood-aged wine is both perfumed and spicy. While rich, it is not overwhelming, having freshness as well as ripe tropical fruit flavors. Drink this wine now.
One of a series of wines named after the ancient Roman city of Callabriga, this is solid, structured and wood-aged. Big black fruits stride across the palate giving both richness and a dense texture. It's a wine to age until mid-2015, although it is delicious enough to drink now.
One of a string of great values made at Terravant near Santa Barbara. Attractively oaky, it's full-bodied, full-flavored and just tannic enough to make it a good pairing for rich meat or cheese courses. It is deep in color, with a slightly tawny rim. It smells like wood smoke and grilled bread, tastes deep as blackberry and delivers cherry flavors that linger on the finish.
One of a trio of Pinot Gris offered in this vintage, this has a yeasty beery character. It falls into a generic white wine style, refreshing enough for a warm day's glug, with that yeasty tang reminiscent of a good cold brew. There is not much in the way of varietal expression though, just a bit of apple and pear fruit coming up in the finish.
One of a trio of very limited, single-vineyard Quady North Syrahs, this is lightly funky and compact, with lovely details throughout. Blueberry, plum and cherry fruit combine, underscored with an earthy funkiness. The ying–yang of citrus and leather bounces along through the finish. Never boring, and a bit challenging, this is also a good value.
One of Adam Lee's more affordable appellation blends, this delivers a lot of bang for the buck, with aromas of extracted strawberry, rich plum, sandalwood and a slate backbone. Soft red fruit starts the palate, then sharpens into cranberry, with lots of herbal spice and acidic sizzle throughout.
One of Altocedro's better efforts starts with meaty, ripe, chunky black fruit aromas and a wave of mocha, cocoa and berry syrup. It's a creamy specimen but has enough acidity and vitality to not run flat. Mocha, carob and plum extend through the finish. Drink now.
One of Amadieu's top wines, this is a full-bodied, richly textured Gigondas that nevertheless maintains a sense of precision in its assertive herb-laced notes of plum and espresso. Cracked pepper plays a role, too,  adding focus to the long, silky finish. Drink now–2020.
One of America’s favorite sparkling wine houses proves it’s still got the right moves. This brut-style wine, with Pinot Noir and Chardonnay, begins with delicate but assertive aromas of strawberry and lime. It’s dry and crisp and elegant, with hints of berries and limes, but it’s most notable for its richness, balance, harmony and finesse. Goes down really easy.
One of Amirault's single parcel wines, this is a rich and smoothly tannic. There is a black fruit and smoky wood element, while big juicy fruits dominate the firm structure, giving a wine that has both potential and drinkability sooner. Age this powerful wine for 4–5 years.
One of an impressive range of wines by this producer from the Beaujolais crus, this wine comes from the mineral-driven flint soil of the slopes beneath the famous windmill that gives this appellation its name. It is powerful and dense, full of jammy red fruits as well as acidity and structured tannins. Drink from 2019.
One of an increasing number of Chardonnays from Beaujolais—there should be more—this is soft and fruity. A touch of minerality runs through the rounded, ripe texture. Drink this refreshing wine now.
One of Argentina's few high-end Merlots, this opens with maple, toasty oak and deep berry aromas. With 9% Petit Verdot and Cabernets Sauvignon and Franc mixed in, this feels juicy, ripped and eminently healthy. Flavors of coffee, blackberry and cherry are deep and pure, while this avoids being overweight by tipping the scales at 13.9% abv. Drink through 2022.
One of Australia's most expensive and sought-after Cabernet blends, Mount Mary's Quintet has failed to impress more than one American critic. It's an appealing, well-crafted wine that combines leather, cherry and dried herbs in a somewhat lean, crisp style that delivers a long, mineral-and-cedar finish.
One of Austria's great Rieslings, Loimer's Steinmassl is a wonderful, elegant and restrained statement. At two years, it is very young, as the rich peach and honey flavors are just waiting to come out. It is just off dry, but the intense structure keeps the wine beautifully focused on minerality.
One of Austria's great wines, this intense expression of an imposing vineyard explodes in the mouth. Its perfumed, floral character quickly gives way to a taut, tight mineral structure, a coiled spring with its white fruits, citrus and bright acidity all waiting to race out as the wine ages. Keep for at least five years.
One of B.C.'s best Merlots, this really shines in 2012. Supple, smoky and harmonious, it boasts lush blackberry and plum fruit, decorated with baking spices and a finishing streak of sea salted caramel. It's smooth, medium weight, and perfectly balanced.
One of better deals for Pinot Noir anywhere, this bottling by Alison Crowe shows cinnamon, star anise, ripe red cherry, turned earth and wet slate on the easy-to-like nose. The palate packs more cherries with ripe strawberries, tart plum skins, orange-juice tang and a lingering clove-spice character.
One of Bordeaux's more memorable labels (orange nymphs supporting a picture of the chateau), Saransot-Dupré is one of a number of chateaus in Listrac with the Dupré suffix. This is a solid wine, chunky in a typical way for the appellation with plenty of black fruits and balanced tannins. Drink from 2017.
One of Bouchard's signature wines, this is a selection of fruit from different Beaune vineyards in the company's domaine. It is big, ripe and soft, balancing these elements with rounded cantaloupe fruit and spice. The toast is a major factor at present, and the wine would benefit from 2 years aging.
One of Bouchard's signature wines, this is beautifully textured, a series of bright fruits, strawberries and sweet acidity. There are tannins, but this is lighter than in some vintages, a wine for short-term aging.
One of Bründlmayer's specialities is the lyre training system, which opens out the canopy to get the maximum exposure. It gives a wine that has extra intensity, flavors of white currants vying with lychees, almonds, a perfumed aura. The end is satisfying, with acidity adding a lift.
One of Brancott's best Sauvignons in recent memory, the 2008 B is intensely herbal on the nose, featuring green tomatoes and bell pepper, but only mildly vegetal on the palate--well within the bounds of acceptable varietal character. It's on the full-bodied side of the spectrum, with a long, mouth-tingling finish. Try with sole Basquaise.
One of Brian Loring's always solid appellation blends, this one packs sour cherry and cranberry on the nose, with plenty of crushed sage and dried garden herbs, picking up more black cherry as time goes on. Pencil lead, buttered red cherry, oregano and bay leaf play into the grippy palate.
One of Chile's benchmark wines is typically clean, pure and inviting. The nose is ripe and lusty, while the palate is vital, juicy, fresh and crisp, with fine Cabernet flavors of black currant, cherry, chocolate and more. Probably the closest thing in style to great Napa Valley Cab; deep, dense and long on the finish. A hearty but refined wine to drink now through 2017.
One of Chile's best Malbecs. This vintage is very rich and compact, with blackberry, marzipan and cola aromas. The palate is firm and sturdy, but more like a bench than a plush chair. Superripe and a little clumsy, with really intense cassis and cherry flavors. Fruity almost to the point of being over the top.
One of Chile's best red blends is back with a vengeance. The nose is a wonderful mix of almond candy, fine leather, baked pastry, prune and licorice all bundled up in a comfortable blanket, while the palate is mouthfilling and loaded with cassis, coffee, herbs and pepper flavors. Excellent structure and depth, with power and balance. Drinkable now but ageable through 2014.
One of Chile's best wines is excellent in 2007. The bouquet is concentrated, jammy and powerful, with Graham cracker sweetness offset by earth notes and leather. Lush and deep across the palate, with classy cassis, blackberry and fudge flavors. Layered and silky on the finish. Drink now through 2014.
One of Chile's go-to producers of Sauvignon Blanc has bottled a winner. This deals classic aromas of citrus, nettle and sea brine. The palate is slightly oily and creamy, but lively with acidity. Flavors of persimmon, melon and ocean brine finish slightly salty, with a fresh-meets-oily feel.
One of Chile's longest-held superpremiums is Albis, a joint-venture wine of the Antinori family of Italy and the Matte family from Chile. With this vintage, early mossy and leathery aromas yield to cassis and cherry flavors. There's a leathery, cheese-like element to the finish, which is offset by sweeter coconut and chocolate flavors. At 73% Cabernet Sauvignon and 27% Carmenère, Albis comes on strong the longer it sees air.
One of Chile's more personality-driven Syrahs is Maycas, from Limarí. It's a condensed, meaty and structured wine with mineral, toast and ribald blackberry aromas. The palate is rich but well built, with plum, berry, herb and chocolate flavors. Warm and long on the finish, and layered. Sophisticated enough to give the world's better-made Syrahs a run for their money.
One of Chile's most honest producers of varietally correct Pinot is Kingston Family. This lovely, balanced example shows tea, red berry and floral aromas in front of a ripe, clean, racy palate. And finally a light dusting of chocolate and vanilla grace the finish. Ready to drink now.
One of Chile's ripest, most full-bodied Syrahs needs more time to fully strut its stuff. Aromas of graphite and coconut are prominent on a lush, boldly fruited bouquet. A highly concentrated palate allows for deep digging, while flavors of blackberry, black plum and raw oak turn savory and spicy as this breathes. An inky, powerful finish is appropriate. Drink through 2022.
One of Cuvaison's best basic Pinots in years, this is charming with its dry, crisp structure, silky elegance and fine flavors of raspberries, cherries and toasty oak. While not an ager, it's a beautiful wine to pair with tuna, salmon, lamb or steak.
One of Dan Kessler's many Pinot bottlings, this shows tart but deep black plum skin aromas, with boysenberry, lavender, hibiscus and a touch of candied cherry. The palate shows both red cherry ripeness and fresh pomegranate tang, with a focus on floral elements of lavender and rose, presented like a bouquet on the tongue.
One of Elliott Dolin's first attempts at a red blend from this coastal appellation, this blend of 42% Cabernet Franc, 35% Cabernet Sauvignon, 14% Syrah and 9% Petit Verdot offers an elegant nose of elderflower, dried blueberry, black pepper, oregano and crushed gravel minerality. It's dense and bone-dry on the palate, its concentrated lilac, violet and blueberry syrup flavors framed by chalky tannins.
One of Faiveley's monopoles (wholly owned vineyards), Clos des Cortons makes powerful wines. That's the case in 2005. This wine towers up, a strong edifice of tannins and big, black fruits. It has all the right elements coming into place, along with weight and some elegance.
One of few Kiwi Pinots typically worth cellaring, Neudorf's 2008 Moutere bottling comes across as a bit oaky, with menthol and cedar notes forming a tight overlay to the cherry fruit. Tannins are silky yet firm, suggesting the wine will be at its best 2012–2018.
One of four monopole Central Coast bottlings from the Los Gatos winery, this bottling offers rich red cherry, vanilla, rose petal and watermelon scents on the nose. The palate is dry and structured, showing tart Montmorency cherry and hints of licorice and eucalyptus.
One of Fowles' best efforts, this wine shows ample vanilla and toast influences from oak, but those elements play a necessary role in supporting and defining the ripe peach and melon fruit. This is medium to full in body, with a soft, pillowy texture and a long finish.
One of Foxen's block designates from the historic property, this offers scents of purple flowers, black soil and sharp dill. It's quite smooth once sipped and not very complicated, but with fresh raspberry and brown spice.
One of Friuli Venezia Giulia's little known denominations, the Carso growing zone, with its rocky soil, is turning out some fine whites like this elegant Pinot Grigio. Round, creamy but also loaded with finesse, it delivers aromas and flavors of ripe pear, creamy apple and juicy lemon while a stony mineral note graces the finish.
One of Harney Lane's signature whites, this wine is clean, crisp and inviting. Tight acidity and an almost savory air gives it austerity. With a backbone of lemon and lime, it'll pair delightfully with oysters, oysters and more oysters, preferably drizzled in vinegar and lemon, with a plate of chorizo not far behind.
One of Italy's best white wines, this is an opulent blend of Friulano, Pinot Bianco and Sauvignon. Honey, stone fruit, light spice and exotic fruit glide over a thick, creamy mouthfeel.
One of Italy's greatest white wines, Terre Alte is a blend of Friulano, Pinot Bianco and Sauvignon now packaged in a screwcap bottle. The wine shows the aromatic purity and intensity of Sauvignon with the structure and overall creaminess of the other two varieties. It's gorgeous on all levels with a smoky, roasted almond note on the close.
One of Italy's most acclaimed Merlots, this concentrated wine opens with scents of black currants, cedar, sage and espresso. The firmly structured but polished palate delivers dried black cherry, black pepper, coffee and licorice alongside a backbone of velvety tannins. Drink 2017–2022.
One of Italy's most celebrated whites, this elegant wine opens with alluring scents of white spring flower, white stone fruit and citrus. Radiant and loaded with finesse, the vibrant palate delivers yellow apple, Bartlett pear, nectarine and a hint of ginger alongside bright acidity.
One of Italy's most fascinating wines, this rare red is made from the grapes of 100-year-old, ungrafted vines. It opens with intense, inviting violet, dark spice and woodland berry aromas that carry over to its smooth, juicy palate, along with ripe Morello cherry, cranberry and ground pepper notes.
One of Italy's most iconic bottlings, the 2012 Sassicaia is drop-dead gorgeous. A blend of 85% Cabernet Sauvignon and 15% Cabernet Franc, it boasts sensations of blue flowers, cedar, juicy red currants, ripe raspberries, white pepper and a balsamic note. Structured, radiant and loaded with finesse, it delivers everything you'd expect from a world-class wine and more. Drink 2018–2032.
One of Italy's most iconic wines, this structured red opens with heady aromas of red berry, menthol and dark spice. Those alluring qualities carry over to the full-bodied, inviting palate, along with raspberry compote and licorice notes. Firm yet velvety tannins and bright acidity provide balance and the structure to age. Drink 2019–2029.
One of Italy's most interesting and least-know wines, Sforzato di Valetellina is made with dried Nebbiolo grapes in much the same way Amarone is made. In fact, sforzato means “forced” in Italian and alludes to the extra concentration given to the wine. With herbal and some bitter, leafy green notes, it's not a wine for everyone; it's sour in the mouth with an acid-driven close.
One of Italy's most lauded Cabernet Francs, this opens with aromas of new oak, cassis, crushed violet, tobacco, graphite and a whiff of espresso. The tightly wound palate delivers dried black currants, black raspberries, clove, oak-driven spice, ground pepper and grilled sage alongside assertive but polished tannins. It has structure and finesse but needs to unwind. Drink 2016–2023.
One of Italy's truly great 100% Merlots, this wine opens with aromas of plum, black currants and exotic spices. The opulent, smooth palate delivers blackberry, white pepper and a note of creamy milk chocolate alongside firm, velvety tannins. Soft and round, it's delicious now, but it will also develop for a decade or more. Drink 2016–2026.
One of Jolivet's single-vineyard wines, this comes from a south-facing parcel in the heartland of Sancerre. It is a classic fruity wine, but is developing an opulent character that brings in spice as well as wonderfully ripe flavors. The wine is very drinkable now, although still young and with a great future. Drink ideally from 2018.
One of just a handful of varietal bottlings made in the state, this wine offers aromas of white pepper, fresh vegetables and flowers. It drinks dry with elegantly styled fruit flavors.
One of many excellent values to be found among the 2012 Southern Rhône wines, this is supple in style, with ripe cherry and chocolate accented by vanilla and sandalwood. Drink now–2016.
One of Mikael Sigouin's single-vineyard studies, this shows sandalwood, rose petals and juicy berries on the nose. It's ripe yet restrained on the palate, with plump red berries that pull back before being too juicy, with licorice spice and plum skin bitterness on the edges.
One of New Zealand's icon Chardonnays, the 2007 version of Maté's is a smoky, bacon-scented offering, with plenty of leesy richness to go with bold pineapple and melon fruit. It's full bodied, ending on notes of smoke and roasted coffee.
One of NZ's first Sauvignon producers has turned out a commendable wine in 2009, offering classic grassy-herbal aromas and expressive pineapple and herb flavors. It's crisply focused and tight, just falling off a little on the finish. Drink now.
One of Oregon's best-kept secrets is this well-made budget-priced Pinot from Eola Hills. Aged in French and American oak for just under one year, it's labeled as a plain Oregon AVA, but it's 95% Willamette Valley fruit. That brings an extra dimension to the wine, with some tannic muscle and a streak of dried leaf and forest floor flavors along with ripe strawberry fruit.
One of Oregon's better Pinot Noir values year after year is this basic bottling from Willamette Valley Vineyards. The 2006 is quite spicy with peppery highlights, and the red fruits are sleek and tart, though not green or thin. The core brings warm, somewhat round fruit flavors of pie cherry, plum, and a hint of toast from 20% new Allier barrels.
One of Oregon's finest values in Pinot Gris, this offers big, juicy flavors of luscious apple and pear, backed with punchy citrus. The ample acidity tastes of lemon and grapefruit, and a notable wash of minerality comes up in the finish. The blend includes small percentages of Gewürztraminer and Muscat.
One of Portugal's greatest white grapes is showcased in rich glory here. It has floral aromas, tropical fruits and melon flavors and a generous rich aftertaste that is balanced by tense acidity. There are touches of vanilla and almonds to add complexity. The wine is ready to drink.
One of Portugal's most popular brands, this is rich, soft, solidly textured. It's a fine blend of five grapes including Syrah and Cabernet, giving a warm, enveloping feel. Acidity offers a balance, leaving a ripe, full flavored wine that needs a few months but is ready now.
One of Portugal's oldest plantings of Cabernet Sauvignon and Merlot, from 1974, produced at the beautiful renaissance estate of Bacalhôa. With its dark color, elegant richness, black currant and red berry fruits, this remains a great benchmark, a brilliant transformation of the French grapes into Portuguese tastes.
One of Portugal's priciest table wines, this vintage boasts cherry and plum aromas that just don't seem all that intense, followed by bright cherry flavors accented by modest cedar. The long finish is evidence of its quality, but it turns astringent and one wonders whether the fruit will outlast the tannins.
One of Portugal's top reds, this is a richly endowed wine. Ripe fruits are cut with fresh acidity, dark tannins and signs of judicious wood aging. It shows elegance, style and a rich aftertaste. Drink this great wine from 2018.
One of Saintsbury's veteran winemakers, Mr. Knuttel displays his love and understanding of the variety with this sexy, spicy single-vineyard wine. Baked cherry and a hint of smoke ride a soft, medium-bodied wave of strawberry flavor with fresh acidity.
One of Santa Barbara County's pioneer properties delivers an aromatically luscious wine, with aromas of white flowers, French toast, quince and lime sorbet on the nose. It's a bit like sipping perfume of tuberose and honeysuckle, yet there is bouncy acidity and chalky minerality, ensuring an emerging shelf life through 2018.
One of Schramsberg's younger releases, and made from all white grapes, this wine has tantalizing aromas of vanilla, apple and light toast that lead to layered and creamy flavors. A nice brisk balance with good acidity underlies the spice and fruit.
One of several châteaux in Saint-Estèphe that come from the plateau of Pez, this is a lightly structured wine, with already-forward black currant fruitiness and acidity. It's developing quickly and will be ready to drink from 2018.
One of several limited-block selections, this particular cuvée is 100% Pommard clone. The lush fruit core contains a generous mix of flavors—candied orange peel, candied ginger and chocolate cherries. The tannins have a breakfast tea character, and everything is smoothly melded and ready for immediate enjoyment.
One of several Pioneer Block Sauvignons now coming out of St. Clair, the 2008 Snap Block leans toward the pungent side of Sauvignon Blanc, with aromas of crushed tomato leaf leading the way. The flavors are decidedly herbal, but, backed by a solid underpinning of citrus fruits, the results are zesty and refreshing.
One of several properties owned by the Laplace family, this estate has produced a ripe, juicy and generously tannic wine. It has luscious acidity as well as bold black-currant fruit. With some dark tannins and a firm structure, it can age. Drink starting from 2018.
One of several Rieslings from this producer, this low-alcohol effort has some residual sugar, though not enough to seem off-dry. It displays peach and melon fruit, with hints of rock candy. Fermented in stainless steel with native yeast, it's a fine all-purpose white.
One of several vineyards owned by the Vauthier family of Château Ausone, this is a tense wine with great structure as well as delicious ripe fruits. It has spice, a smoky edge and the acidity that is so typical of the vintage. Drink this attractive while structured wine from 2023.
One of South Africa's oldest wine estates, established in 1692, has revolutionized its wine cellar and its wine in the past five years. This Chardonnay is typical of the estate's wines, oozing rich fruit and modern wood flavors, yet retaining a style and elegance that is as much French as South African.
One of South Africa's premier Pinot Noir producers, Hamilton Russell offers a 2007 Pinot that marries earthy and primal with poised and balanced. The nose exhibits black cherry, clove and anise, and on the palate, savory, rich fruit is balanced by a racy backbone and plucky spices. Elegant and intriguing.
One of Spain's great full-force, modern-style wines, this excels despite the marginal 2008 vintage. It's open-knit and soft on the nose, with ladels of spice, graphite and black fruit aromas. It feels fresh, balanced and not overly tannic, with strapping blackberry, coffee, chocolate, spice and tobacco flavors all rolled into a fabulous whole. Licorice, espresso and amaro notes grace the padded finish. Drink now–2018.
One of Spain's most character-packed wines, this vintage of Mas La Plana deals bacon, berry and earthy aromas in front of a weighty, fairly tannic palate. Becoming richer and riper as it unfolds, this is full of prune, plum and earthy stewed-berry flavors. It gets better and shows more complexity with air. Drink now–2018.
One of Spain's top value-oriented rosés. It's inviting, colorful, easy to understand and tasty. Aromas of fresh fruits and melon get it going, while the palate is clean, fresh, only mildly candied and full of cherry and red plum flavors. Scores high by keeping it simple. Drink ASAP.
One of Tasmania's most notable wine personalities, Andrew Pirie, is behind this wine, which aims to compete with prestige cuvée Champagnes. Forty percent of the base wine is barrel-fermented, imparting a rich, cashew character that's augmented by two years of aging on lees. It's a complex, medium-bodied wine that's a departure from most New World sparklers.
One of Temecula's pioneering vintners, Phil Baily takes his balanced wines seriously. This bottling shows lots of damp earth, black olive, concentrated mulberry, dried herbs and cardamom on the nose. Stewed black-cherry fruit meshes with Indian spice and well-integrated tannins on the palate that is built for aging.
One of Testarossa's best 2011 Pinot Noirs, of 14 released, this wine is, in a word, gorgeous. First off is the silky texture, as airy as a cloud. Then there are the flavors, complex and lush in raspberries, cherries, brown sugar, cinnamon and oak. The wine is so delightful to drink now, you might miss out on cellaring it until 2018 to see where it goes.
One of the “12 Zins of Lodi 2014,” it was chosen in a judging by the Lodi Winegrape Commission to represent the region's finest. The deep red-black color is saturated to the rim. Deep, evocative aromas lead to ripe cherry, boysenberry, chocolate and nutmeg flavors that echo on the finish. The texture is full and smooth.
One of the annual blends from the historic West Paso winery, this mix of 55% Grenache, 30% Syrah, 10% Counoise and 5% Mourvèdre shows black cherry extract, elderberries, concentrated rose petals, marjoram leaf and a gamy touch of bloody organ meat on the nose. The flavors prove more slate-driven, with a bit of bacon fat and crushed herbs.
One of the appellation's more famous wines, this opens in black licorice and blackberry, alongside a streak of malted chocolate, soft and sinewy, with a tension of acidity that adds age-worthy structure. Dense and interesting now, it'll get better over time, cellaring well through 2027.
One of the best-known Champagnes on the market, this tastes relatively dry. It isn't losing its bright, open fruitiness, but that quality now joins a structured, mineral-driven edge. This could work as an apéritif or it could be paired with food.
One of the best-selling Champagnes in the world, this Brut has a great fruity character, full of green apples with tangy acidity and an finish that is soft while crisp.
One of the best-selling Champagnes in the world, this is a blend of the three main Champagne grapes. It is elegant and fruity, with a soft, balanced character that makes it very drinkable. White fruits are cut with lemon acidity that gives a lively, crisp aftertaste.
One of the best-selling Proseccos on the planet (thanks to very large case production numbers and good distribution), this well-priced sparkler is simple and fresh with loads of citrus, peach and melon.
One of the best Barolos of the year, Coste di Rose is a natural beauty with gorgeous, thick extraction and perfectly balanced aromas of blueberries, violets, almond paste, sweet spice and root beer. The wine shows impressive heft and density, yet it is elegant and polished at the same time with finely textured tannins. Cellar this delightful wine ten years or more.
One of the best Cabernet-Syrah blends out there. The Cabernet dominates, with firm tannins and blackberry and currant flavors, but Syrah brings a meatiness, like teriaki beef. Terrifically interesting, this wine should develop over the next four years.
One of the best Cabernet Francs out there, this shows the imposing structure of a Cabernet Sauvignon, although it's lighter in body, with rich, dense tannins, fine acids and flavors of cherries and red currants. Decant it, and drink now with steak.
One of the best California rosés of the last several years. It's light bodied, crisply acidic, and ultrarefined, with flavors of polished rose, herbal tea, strawberry and spice. So clean and so pure, this is wonderfully dry on the finish.
One of the best California Tempranillos of this or any vintage, Longoria's '07 establishes a new benchmark for the variety. Finally we have a dry, crisp and complex Tempranillo, filled with cherry, red currant, tobacco, spice, vanilla and sandalwood flavors, wrapped into polished tannins. A delicious, medium-bodied red wine to enjoy with lamb chops, game, or even roast salmon.
One of the best Californian Pinot Gris currently available, this is rich, creamy and complex, and it would make for a great alternative to Chardonnay. This wine traditionally ages in used oak, which imparts just a hint of wood-driven sweetness to the pear, peach, mango and lime flavors.
One of the best Central Coast Pinots in memory. Incredibly rich and full bodied, filled with juicy flavors of blackberry, cherry, raspberry, tobacco, smoke, vanilla and earth. Yet the body is delicate and light as air on the palate. The spicy aftertaste lasts for a full minute.
One of the best Chardonnays available at this price. Shows welcome restraint in the crisp, clean flavors of pineapples, Meyer lemons, pears and green apples, with just a touch of oak. If you just judge by price, you'll be amazed how complex and layered it is.
One of the best dessert wines from central Italy, this is marked by muffa nobile, or  “noble rot.” It's opulent and dense, with golden apricot, honey and a delicate veil of muskiness.
One of the best Edna Valley Pinot Noirs ever. This region normally produces Pinots with crisp acidity and fine varietal character, and so it is here, with its cherry, black raspberry, red currant and sandalwood flavors. But there's extra depth and complexity, with a wildly exotic, spicy edge, that lift the wine into greatness. Right up there with the best of coastal California. Hard to tell where it's going, but give it a good decant before serving.
One of the best expressions from the classic Cannubi vineyard area, this fragrant red is all about finesse, opening with enticing scents of perfumed berry, iris, rose, chopped herb, baking spice and new leather. The vibrant palate boasts structure as well as an almost ethereal elegance, delivering succulent red cherry, crushed strawberry, cinnamon and licorice wrapped in refined tannins. Bright acidity lends impeccable balance. Drink from 2021 through 2043.
One of the best inexpensive Pinot Noirs on the market, which is quite an achievement considering that most at this price are awful. The wine is dry and silky, with pleasant flavors of cola, cherries and spice.
One of the best Malbecs on the market. It's perfect for drinking now despite big tannins. Shows vast, deep blackberry, blueberry, dark chocolate, currant and anise flavors, with a long, spicy finish. Grill up a steak and pop the cork.
One of the best Merlot values on the market. With rich, delicious cherry, anise and sandalwood flavors, wrapped into softly smooth tannins, it's just what a California Merlot should be. Easy to find, with 10,000 cases produced.
One of the best Merlots of the vintage, at a good price for the quality. Shows a structural quality and ripeness that are pure Oakville, with ultra-refined tannins, good acidity and plush, complex flavors of black cherries, red currants and licorice that go on and on into a long, spicy finish. New oak comprises 40% of the barrels, and adds beautiful notes of toast and warmth.
One of the best Merlots of the vintage. Does what Merlot's supposed to do, flatter the palate with soft, voluptuous richness. Blackberry pie, red cherry, currant, licorice, mocha, bacon and pepper flavors flood the mouth, leading to a long, spicy finish. Defines the opulent, cult style of California Merlot.
One of the best Napa Cabernet Francs in memory, this shows lush, concentrated flavors of cherry pie, red currant, mocha, anise and smoky, spicy sandalwood that are wrapped into firm but exceptionally refined tannins. Drink now to experience the youthful beauty.
One of the best Nebbiolos to ever come from California. The aroma dazzles with notes of tar, licorice, roasted meat, cherries, pepper and cedar. The wine is absolutely dry, with brilliant acidity, and seems to change with each moment in the glass. Just starting to dry out, but still fresh and lively. A remarkable wine at an amazingly affordable price for what you get.
One of the best qualities of Gavi is that tight, mineral note of talc powder or crushed stone that holds it all together. La Meirana is exemplary in this regard making this crisp wine perfect for fresh spring asparagus or a local Piedmont speciality such as sformati, a blended vegetable flan.
One of the best Ripasso wines made today, I Progni opens with rich density and soothing aromas of milk chocolate, espresso, ripe cherry, cinnamon spice and toasted almond. The wine show medium, but firm, consistency and a touch of black pepper on the close.
One of the best rosatos I've had this year, this opens with alluring scents suggesting crushed rock, wild berry, orchard fruit and citrus blossom. The intriguing, ethereal palate offers juicy strawberry, McIntosh apple, baking spice and mineral framed in tangy acidity.
One of the best Russian River Pinots you can buy at this price. Shows classically rich pomegranate, persimmon and cherry fruit, enhanced with sweet oak, with a silky texture and a long, spicy finish. Kudos to winemaker Ed Kurtzman for bringing it all together.
One of the best Sangiovese out there, mainly due to the ripe balance. Avoids the unripeness or excessive ripeness that can mar this variety in California. Shows lovely, rich black cherry, raspberry and cocoa flavors, enhanced with sweet oak. The next step is to elevate this wine to complex greatness, especially at this price.
One of the best sparkling Vouvrays, this 2005 vintage has an extra richness from the year. It has the mineral, chalky edge of Chenin Blanc, but this is rounded out with pear, white peach and sweet almond flavors. Good to drink now, but also worth aging for 2–3 years.
One of the best sparkling wines produced in Saumur, this is textured, nervy and crisp, full of both fruit and secondary flavors. Touches of wood from the first fermentation in barrel give complexity and spice to the fruitiness. A yeasty, toasty aftertaste shows the wine's sophistication. Drink now.
One of the best sparkling wines to come from the Loire, this is a classically driven wine, packed with tingling acidity along with some toastiness and apple fruits. The wine is still fresh and could age a few more months in bottle.
One of the best Stoller Vineyard designates from anywhere, this bright and spicy effort is bursting with flavors of red currants, accented with smoky chocolate. Tannins are fine tuned and the wine has excellent balance throughout.
One of the best Syrahs at this price point in California. It's lush in blackberries, blueberries, chocolate and sweet oak, with a creamy mouthfeel. Drink now for freshness.
One of the best under-$10 Pinot Noirs on the market. It's dry, silky and refined, with the light texture, crisp acidity and cherry, cola and pepper flavors you want in this variety.
One of the best unoaked Aussie Chardonnays I've come across, this is surprisingly full bodied and lush, boasting ample pineapple and peach fruit. If it lacks a bit of texture and complexity for not having any oak, the price more than compensates. Drink it over the next several months.
One of the best value-priced, big and rich wines you're likely to find. The nose impresses with potent blackberry, cedar and marzipan aromas, and the palate bridges the gap between power and elegance. Tastes great, with herbal black cherry and cola leading the way. Very ripe but really well made.
One of the best values in Chilean wine is Quatro, a lusty blend of Cabernet Sauvignon, Malbec, Carmenère and Syrah. The nose is deep and roasted, with aromas of bacon, vanilla, pastry and black fruit. Lush and full in the mouth, with intense blackberry and cassis flavors. A titan at a great price, and ageable over the short term. Drink now through 2013.
One of the best wines made on the beautiful island of Sicily, Donnafugata's Mille e Una Notte exhibits gorgeous smoothness in the mouth and exceedingly rich aromas of black currants, chocolate, spice and tobacco. Under all that are notes of toasted almond and pistachio that are characteristic of the Nero d'Avola grape.
One of the better deals for top-quality Pinot, Steve Dooley's entry-level bottling invites the nose with deep and dark black cherry, grape soda and even blueberry aromas, leveled by a hint of ethereal roasted game and dried sage. The purple note holds into the palate, which shows lavender and other potpourri elements.
One of the better examples in this category, this is crisp and clean. It has a hint of tannin and a green edge from the only just-ripe grapes. The strawberry flavor at the end does bring an attractive aftertaste.
One of the better examples of Sangiovese out there, in a difficult field. You have to credit the fine vineyard iocated in the emerging Ballard Canyon section of the valley. The acidity is brisk, as it tends to be in this variety, and the finish is thoroughly dry, with flavors of cherries and tobacco. Try as a lighter alternative to Zinfandel.
One of the better Malbec-based wines of the region, this fairly priced blend, which includes 8% Cabernet Sauvignon, 4% Petite Sirah and 2% Syrah, offers a dense core of blackberry jam that's covered by layers of loam, charred beef, black pepper and smoke. The dense black-cherry and blueberry flavors are cut by intense pepper, vanilla bean and prominent cappuccino, all frame by woody tannins.
One of the better Roussannes out there, this is dry with balanced acidity, showing a creamy mouthfeel, plus complex citrus, butterscotch, mineral and spice flavors. It has many food-pairing possibilities.
One of the better Sangioveses out there, although it's more like Zinfandel than the great grape of Tuscany. It's robust in rustic tannins, with ripe, extracted flavors of wild forest berries, cola, licorice, beef teriaki and sandalwood. At its best now.
One of the better Sangioveses out there, because it avoids the pitfalls of unbalanced flavors and textures. It's a dry, crisply acidic wine that's ripe enough in cherries and cola to satisfy. Good job. The next step is to build in complexity.
One of the better wines on the market in the $30 range, this bottling from winemaker Aaron Walker shows beet, rhubarb, raspberry and dried mint aromas. The flavorful red fruit on the palate is lively and boisterous, its acidity and peppery spice combining for a very memorable sipping experience.
One of the betters Cabs from Temecula Valley, this one's invitingly rich and full, with pleasant layers of cola-like spice and dark plum, its tannins tamed and round.
One of the biggest wines you'll find from Spain. It starts with brawny, malty aromas of ultraripe berries, leather and earthy warmth. The palate is searing, with baked pie flavors, chocolate and heat. Finishes with even more licorice and mint, and at 16% this is one chewy red wine. Not for fans of elegant, lighter-framed reds. Only 600 cases made.
One of the biggest, boldest, ripest Chardonnays in California, marked as usual by intense flavors, which the winemaker has boosted with oak. Just explodes in pineapple and apricot jam, tangerine custard and buttered toast, brightened by zesty acidity. The wine will age, gradually losing fruit and picking up roasted nut notes.
One of the bolder, more tannic red blends, this full-bodied wine has cedar and cinnamon aromas, flavors like boysenberry jam and a nicely gripping texture. Well balanced by firm acidity, it stays lively. The wine is made with 46% Malbec, plus Syrah and Cabernet Sauvignon.
One of the Côtes de Provence classed growths, this wine is soft and rounded. Its fresh, lightly candied character is offset by the firmer tannins from Syrah and Mourvèdre in the blend. Ripe and full and fruity in the mouth, it has only light acidity at the end.
One of the Central Coast's best deals each vintage, this blend of 53% Grenache and 47% Syrah shows candied cherries, cinnamon, scarlet red roses, slate and earthy clay notes on the nose. The palate also shows some clay as well as dense boysenberry fruit and touches of lavender and pepper.
One of the Central Coast's only bottlings of this grape, which is also known as Trebbiano, this is a great option for lovers of crisp and mineral-laden whites. Green plum, lemongrass and chalk show on the nose, which is reminiscent of a dewy spring morning, while the tightly wound palate combines kaffir lime, green fruit, salt and just a shred of jalapeño.
One of the champions of the old Mission grape varietal, this winery continues to make strides in showcasing its potential in modern winemaking, This blend of 75% Mission, 15% Syrah, 5% Grenache, 4% Zinfandel and 1% Cinsault shows classic watermelon and bubblegum aromas on the nose, leading into a well-balanced palate of strawberry fruit, lime tang and a chalky minerality.
One of the chateaus owned by négociant Borie-Manoux, Lynch-Moussas has produced a fine, stylish 2010, which is firmly based on Cabernet Sauvignon. The fruit is rich and ripe, dominated by a blackberry note and underpinned by tannins. This is a chateau to watch.
One of the Chronic brothers' most beloved bottlings, this blend of 46% Syrah, 27% Grenache, 22% Petite Sirah, 3% Mourvèdre and 2% Tannat shows vibrant and fresh aromas of boysenberries, cola and lavender on the nose. It's easy to enjoy once sipped, with red currant, red plum and cranberry flavors gaining depth from oregano and marjoram herbs.
One of the Cigales region's big new wineries, Museum seems to be getting on track. This wine, from a very hot year, is composed, rich and in good balance. It has a slight baked character that's offset by almond candy, black cherry and toast notes. Black plum is the lead flavor, with coffee and molasses providing a rich background. Drink now and over the next two years.
One of the classic brands of Vinho Verde, this is still one of the best. It has great fruitiness and crisp acidity, only just off dry. Lemon sherbet and fresh orange zest give a delicious lift to the finish.
One of the classic wines from Drouhin, this concentrated and ripe wine has rich tannins, certainly laced with wood. Plum and red-fruit flavors are a delicious presence to go with the firm, solid structure. Age for 3–4 years.
One of the classic, simple, attractive Grüners to come out of Austria, this brings forward lively green fruits, a touch of spice and crisp acidity. It's totally ready to drink. Screwcap.
One of the closest things there is to a can't-miss wine, Leeuwin's Chardonnay is always on form. The 2011 Art Series is flamboyantly oaked, with smoky, toasty, nutty notes layered over hints of white peach and grilled pineapple. It's less rich than some vintages have been, but still appealingly mealy in texture. Drink now–2020.
One of the consistently finest Rieslings from the state, this is technically off dry, but feels dry given its exceptional acidity. Elegant citrus and floral aromas introduce a dense, textural midpalate. A showcase of style and panache, its layered citrus and stone fruits bring both skin and flesh flavors into focus.
One of the cru classé estates of Côtes de Provence, Galoupet goes back to the 17th century. This latest vintage is a blend that includes a whole gallery of grapes. The result is a rich wine that benefits from the warmth of the year. It has kept plenty of bright acidity and red-currant flavors, leaving a tight, mineral, crisp aftertaste.
One of the Dão's local grapes, Alfrocheiro gives this ripe, smooth and juicy fruit. The essential mineral tannins of the region are ameliorated by the rich berry flavors and great acidity. This wine is ready to drink, although it will be better from 2016.
One of the deeper-colored rosés available, this memorable, medium-bodied wine bursts with fruity aromas and red wine-like flavors. It smells like cherries and apple skin and tastes fresh and brambly, as its generous texture fills the mouth with fruitiness that lasts through the finish.
One of the deepest colored rosés around, this wine has fresh, exuberant red-fruit aromas, while flavors bring as much complexity and depth as many full-fledged reds. Made from Carignane grapes, it does not follow the current vogue of pale-pink wines and is worth seeking out for its concentration.
One of the denomination's benchmark bottlings, this fresh yet creamy off-dry sparkler opens with alluring scents of apple, exotic fruit and white peach that carry over to the silky palate along with candied citrus zest. Crisp acidity brightens the rich flavors and creates a refreshing finish.
One of the drier wines I've had lately, it's pale in color and light in aromas, with a suggestion of lemon juice. Light in citrus flavors, with a big bite of acidity that makes it raspingly clean. —S.H.
One of the drier, crisper white Rhône-style wines out there, and hence one of the best. These Viognier, Grenache Blanc and Marsanne blends tend to be too sweet, but this one's firm and minerally. Brisk acidity highlights zesty lime, pear and white flower notes.
One of the drier, more elegantly structured Sangiovese out there. It shows subtle red cherry, red currant and tobacco flavors, laced with white pepper. A hard streak of acidity cuts through the middle, suggesting softening things like olive oil, lamb, mozzarella cheese.
One of the earliest creators of rosé Champagne, Lanson produces a crisp style, very fruity while fresh and dry. The acidity is present, giving a great lift to the red-berry flavors and dash of lemon juice. It's a delicate, fruity wine that is ready to drink.
One of the entry-level wines from Bründlmayer, this is all about the fruit. It is fresh and perfumed, with just a touch of pepper that adds zestiness. It's a pleasure to drink now, and the creamed pear and citrus flavors are already in harmony.
One of the estates in the Lapalu family stable, Liversan is to the west of Pauillac. In 2013 it has produced a light, fruity wine with attractive acidity and some dry tannins. Unfocused at this stage, it hopefully will develop a richer character as it matures. Drink from 2017.
One of the few bubbling Pinot Grigios available in California, there's enough promise here to wonder why not more. Pink grapefruit, ripe peach, kiwi and Gravenstein apple aromas show on the nose, while the palate picks up light apple cider, lime juice and jasmine flavors.
One of the few California Malbecs that comes close to the dense fruit and sheer deliciousness of Argentine bottlings. The wine is full-bodied, soft and insanely rich in blackberry, black currant, cassis, chocolate, bacon and spice flavors, with intense tannins and a fine cut of acidity for balance. This is barbecue wine on steroids.
One of the few dessert wines in California made from Chardonnay in California, this is very sweet, with a ton of residual sugar and a dominating apricot-honey note.
One of the few examples of wine made from roter, or red, Riesling, this slightly salmon-hued bottling showcases the variety's characteristically berried perfume. It's taut with acidity yet satisfyingly full in body, offering generous layers of sour-plum, berry and red-apple flavors. The finish is tinged by a lingering hint of caramel.
One of the few Finger Lakes' Gewürztraminers to exhibit such spot-on varietal typicity, this is gorgeously aromatic with loads of honeysuckle, lychee, stone fruit and exotic spice notes. Off-dry, concentrated and bold on the palate, it's balanced with just a touch of phenolic bitterness.
One of the few great values from Pauillac, this 10-acre estate has produced an attractive perfumed wine that expresses both ripe black fruit and great structure. It's not a wine for long aging with its already-fragrant acidity. It has sweet tannins, delicious fruitiness and a lengthy aftertaste. Drink from 2019.
One of the few in California to use this grape, winemaker Ryan Pease makes a great case for more in this bottling, which shows broad lemon curd, soft apple flesh and Anjou pear on the nose. There is ripe stone fruit on the tangy palate, but it's bone dry and grippy with chalky texture.
One of the few Petite Sirahs grown in Santa Barbara County's cooler climate, this bottling offers tart boysenberry, wild sagebrush and lean graphite touches on the nose. The tannins are sticky, although the body is relatively light, showing violet floral notes and earthy minerality.
One of the few properties in Saint-Julien that is not a cru classé, Moulin de la Rose does have all the elegant, structured character of the vintage. The tannins are firm, suggesting good long-term aging prospects.
One of the few red dessert wines with obvious new-oak flavors, this wine smells smoky and toasty. It tastes sweet and black peppery, and is very full bodied.
One of the few sparkling Syrahs available anywhere in America, this is a very tasty and vibrant wine. Aromas of blackberry, pepper, chipped slate, soil and herbs show on the frothy nose. The palate plays to the grape's tart side, with underripe boysenberry and elderberry flavors that are cut by the racy acidity and persistent bubbles.
One of the few Syrahs from this cool-climate vineyard on the appellation's western edge, this bottling is an expert take on savory, with black and white papper, crushed rosemary, potpourri, oregano and anise seed spicing up the fresh-pressed boysenberry fruit. A wondrous array of peppercorns and tart black fruit show once sipped, with elderberry and underripe black currants mixed amongst fennel, dill, oregano and charred meats.
One of the few varietal bottlings produced in the state, this concrete-fermented wine brings notes of straw, wet stone, herbs and citrus zest. It's tart and mouthwatering with lemony acidity and a textured feel, screaming out for shellfish to be served alongside it.
One of the finer Pinot Blancs from Oregon, this vineyard-designate has a lighter mouthfeel than the winery's Pinot Gris, yet in some ways shows more complexity and overall appeal. Fresh fruit flavors of apple and melon carry a touch of almond. The bracing minerality extends through the finish.
One of the finest Crozes-Hermitage wines I can remember tasting, this wine combines mouthwatering notes of hickory-smoked pork and dark berries. There's plenty of richness on the midpalate and a long, velvety finish, making this truly a complete package. Drink now–2030.
One of the finest Malbecs ever made in Washington, this pure varietal wine, sourced entirely from the Conner Lee Vineyard, is deeply concentrated with raspberry and loganberry fruit. Intense and structured for aging, it retains its clear, pure focus right on through an exceptionally long finish.
One of the finest selections from South Africa today, Sadie's 2011 Columella is structured, complex and masterfully balanced, ready for a beautiful, long life ahead. The bouquet leads with lovely scents of rooibos tea, minty fynbos and African violets that frame the ripe boysenberry, blackberry and plum fruit spine. Layers of lush black fruit and earthy spice dance on the velvety palate, with peppery tannins that hang on to the lingering finish alongside hints of cocoa powder, licorice root and star anise. Drink now–2024.
One of the finest whites of the vintage, this exquisite bottling has an enticing bouquet of almond, orchard fruit, almond and chopped herb. The elegantly structured palate delivers mouthwatering peach, apricot, almond and energizing mineral ntoes that carry over to the long, lingering finish, along with a hint of tangerine.
One of the finest wines to come from Cantenac Brown for many years, this is powerful and dense, dominated by Cabernet Franc tannins and fruits. The structure has a smooth, polished character that locates it firmly in Margaux, giving elegance and discreet fruitiness. Age this fine wine for many years.
One of the finest wines to come out of Cahors, this is so stylish. Of course, it has power, intense fruit and acidity. At the same time, balanced richness allied to solid tannins and ripe black fruits single it out. It needs considerable aging to soften the tannins that are still so exuberant. Drink from 2018.
One of the firm's single-vineyard bottlings, this opens with aromas of truffle, ripe bluish-black fruit, just turned soil and a whiff of purple flower. Fermented and aged in clay vessels, the round, vibrant palate delivers juicy wild cherry, crushed raspberry, white pepper and grilled herb. It's well balanced, with fresh acidity and soft tannins.
One of the first 1999 Cabs on the market, this wine smells and tastes like the grapes were crushed yesterday. This is what middleweight Cabernet Sauvignon sans oak tastes like: all fresh blackberries and cherries, with undercurrants of espresso and sweet spice. A remarkably tasty wine that should be easy to find: There were 65,000 cases produced.
One of the first 2014s available, this obscure yet successful blend of 71% Grenache Blanc and 29% Albariño invites the nose with vanilla-laced apple custard, orange blossom and baking soda aromas. It's bright on the tight and pithy palate, with bouncy apple cider flavors as well as poached pear and kaffir lime.
One of the first ‘99 Pinots to come out, this puppy from the Napa side of the American Viticultural Area is young and promising. It shows classic notes of plum, sautéed mushroom, vanilla and smoke, and something earthy, midway between chocolate and leather. The aroma is deep; you can inhale it and feel it in your head. Also heady are the flavors, which are sumptuous, rich and complex, with plenty of fruit and spice, very dry and velvety. This workhorse release is quite good, and a fabulous omen of future ‘99 North Coast Pinots to come.
One of the first bottles from this newly approved appellation, this wine brings aromas of raspberry, herb, tire rubber and barrel spice. The palate is elegant and smooth with assorted red-fruit flavors.
One of the first bottles to bear the name of this new growing region, the aromas are light with notes of baking spice, cherry, vanilla and Red Vines. The fruit flavors are sweet and supple, backed by lightly grainy tannins.
One of the first producers to work with Bucher Vineyard fruit, this shows familiarity and comfort in its ability to coax black cherry, pomegranate and allspice flavors, wrapping them in a voluptuous mouthfeel. Full-bodied and lushly layered, it's lengthy with a touch of smoke.
One of the first releases since Charles Banks invested in Bob Lindquist's pioneering brand, this wine shows Japanese apple, lemon blossoms, lightly browned butter and a touch of tropicality on the nose. Still a bit wound up, the wine conveys potential length, with green-apple skins, nectarine flesh, cement-like minerality and a chive herb lift.
One of the first Super Tuscan wines, this iconic blend of 80% Sangiovese, 15% Cabernet Sauvignon and 5% Cabernet Franc opens with aromas of scorched earth, underbrush, ripe plum and a whiff of blue iris. The palate offers dried black cherry, prune, mocha, licorice and clove. Assertive but refined tannins provide the framework. Drink 2016–2021.
One of the first to use the now famed acronym for Grenache, Shiraz, Mourvèdre blends, Oatley's GSM is luscious yet broody, with oak that should integrate better with a little more time in the bottle. Think ripe cherry, dark chocolate and black olive notes. The palate is medium in weight and has a bitter, oaky finish. Drink 2018–2022.
One of the first wines to be released from the 2011 vintage, this Sauvignon Blanc shows how chilly the year was. It's barely ripe, showing dry, acidic citrus and mineral flavors, with a green, minty edge.
One of the flagship wineries of Italy's Veneto region, Zenato offers sophisticated reds (like Amarone) and easy-drinking whites like this fresh Pinot Grigio. It show creamy richness, bright acidity and lively notes of lemon, pear and peach.
One of the flagship wines of Louis Latour, this has great weight, richness and ripe yellow fruits, all surrounded by wood and citrus flavors. A sense of mineral in the texture adds complexity, while the firm structure needs to age. Drink from 2018.
One of the founding members of the prestigious Amarone Families association who focus on safeguarding the unique winemaking traditions of Valpolicella, Allegrini sets the standard for a new generation of vintners. This opens with sweet tones of Indian spice, ripe fruit and tobacco. The mouthfeel is exceedingly rich, long lasting and intense.
One of the four vineyards that this winery entirely uses as a monopole bottling, this wine shows smoked pork, baked raspberry, crushed rosebuds and a touch of sesame on the nose. The palate's backbone is a tangy cranberry fruit that is enhanced by pencil lead and cedar spice.
One of the fruitier Sauv Blancs out there, it's rich and jammy in apricots, oranges and mangoes, with good acidity. The richness suggests pairing with sweeter Chinese, Thai and Vietnamese fare.
One of the fuller-bodied Albariños out there, this bottling, from veteran winemaker Volk, is dense in cream, tangerine, Meyer lemon, hazelnut and spice flavors. It's a complex wine that changes in interesting ways as it warms up in the glass.
One of the greatest Chardonnays made in California each vintage, this bottling blends riper elements of yellow peach and honey with the tension of tangerine rind and pink-grapefruit pith on the nose. The palate is very energetic and tangy, with orange peels, crushed sea shells and a touch of salt hanging from an extremely well-chiseled structure.
One of the group of vineyards that make up Domaines Lapalu, this wine is attractive and soft. It has generous black cherry and plum fruit along with gentle tannins that are already softening. Drink from 2019.
One of the Hahn family's top brands, this bottling shows cola, clove and dense cranberry juice aromas, offering dense yet tart red fruit against uncrushed spice. Mossy earth plays into the palate, where more dried cranberry notes mix with thyme, dried sage, juniper and eucalyptus.
One of the hallmarks of Verdicchio is its high, lemony acidity. This wine certainly displays plenty of citrus aromas and flavors. Unfortunately, there’s little else that’s discernable, making it a bit one-dimensional.
One of the harder, more tannic wines from Argentina you'll come across. The nose has leafy, menthol aromas that are raisiny and rooty. The palate is like nails it's so tannic, while the flavors of cassis, prune and bitter chocolate are deep and good. Super tannic stuff.
One of the historic Portuguese branded wines, Serradayres continues to offer well-balanced fruit, attractive acidity and tannins that fit well into the overall ripe character of a wine that is ready to drink.
One of the historic winery's more widely available bottlings, this blend of 50% Grenache, 45% Mourvèdre and 5% Cinsault plays the lighter red fruit side of the spectrum. Raspberry, cranberry, crushed rose petals and a touch of cinnamon show on the zesty nose. The palate conveys spiced raspberry, plum and cranberry, proving tight and light.
One of the Hunter Valley's top bottlings, Brokenwood's Graveyard Vineyard is still marked by hints of toasty oak at this young stage in its evolution. Vanilla accents lifted sour cherry and cranberry aromas, but on the palate the flavors darken and deepen, trending toward black cherries and plum. Has a nicely balanced, silky texture in the mouth, then a firm, long finish suggesting cellaring. Drink 2012-2025.
One of the iconic wines of Portugal, the brand dates back to the 15th century and the Portuguese discovery of Brazil. In its latest incarnation, it is hugely dense and concentrated. It could be that it is too much, with dark extracts, yet somehow the super-ripe plum and berry flavors are given enough freshness. The structure is all there in what is still a young wine. With power and a dense texture, the wine needs to age further. Drink from 2020.
One of the labels from the Bonnet vineyard of André Lurton, this red follows the approachable, fruity style of these wines. Red berry fruits and soft tannins make it already drinkable.
One of the largest estates in Margaux, Lascombes is now performing well. With this vintage the heavy over-oaking of past years has gone to be replaced with a wine that is full of black fruits as much as rich tannins. There is concentration and a good potential for aging. Drink from 2025.
One of the largest estates in the Médoc, this misses being in Pauillac by being—literally—on the wrong side of the rail tracks. Regardless, the location ultimately gives the wine depth and richness. It's ripe, dark, dense and very structured, showing the new wood that will integrate. Drink from 2018.
One of the largest Médoc properties, this chateau always produces a reliable wine that is ready to drink soon. Soft and already approachable, the 2010 is no exception. Ripe tannins and a blackberry flavor meld into a round finish
One of the largest vineyards in the Médoc and just outside Pauillac, this estate is also one of the most reliable. This vintage is finely structured with just the right amount of tannin to support the black and red-berry fruits. Fruity and juicy, it should be ready to drink from 2020.
One of the last ‘98s to be released, and still dark in color. The tannins are hefty, although they're of the soft, pliant kind, and acidity is low. Oak overshadows the fruit. Not offering much now, and doesn't seem to be an ager.
One of the leading producers in the small appellation of Reuilly, Jean-Michel Sorbe reveals the typically soft, rounded character of this gentle wine. It has acidity, of course, along with citrus, but it remains calm, attractive and immediately drinkable.
One of the leading wineries in the Cerasuolo di Vittoria appellation, Valle dell'Acate delivers an elegant and feminine expression, with bright aromas of blue flower, forest fruit and almond paste. The wine's natural freshness would stand up nicely to ricotta ravioli.
One of the leanest, most severe Chardonnays out there. In its favor is extreme dryness, elegance and a refreshing minerality. But the citrus flavors are so thin, there's just not much going on, and a little oak doesn't help. Simply lacks richness.
One of the least-expensive red blends the winery makes, this bottling of 50% Syrah, 30% Petite Sirah and 20% Cabernet Sauvignon shows blueberry, lavender, violets, ginger snap, oregano, leather, coffee and freshly baked croissant on the nose. It's layered on the sip, with dark chocolate, caramel, black-cherry juice, pork au jus and savory miso flavors.
One of the less well-known classed growths from Saint-Emilion, Cadet-Piola produced a 2006 that is now mature, ripe and smooth. Firm tannins keep the truffle and violet flavors together. It is now ready to drink.
One of the lesser-known of the many Mâcon appellations, Péronne is close to Clessé. The wine is smooth, ripe and fruity, with a creamed pear and lightly lemon flavor. With a hint of minerality, it could age until 2016.
One of the library releases from Nikolaihof, this has become a light, elegant wine that walks a tightrope between freshness and mature smoke and toast flavors. Smooth almonds and spiced apples are beautifully ready to drink.
One of the lighter-bodied wines from the producer and the first to designate this Westside Road vineyard, this wine shows expansive strawberry, raspberry and blueberry flavors, with a hearty texture, moderate acidity moderate and almost creamy finish.
One of the lightest rosés in color, this wine does have plenty of flavor as a contrast. It is ripely fresh, full of red fruits and delicious, refreshing acidity. It has the fruit weight of a Sainte-Victoire wine, full right to the end.
One of the Lurton properties in Margaux, Brane Cantenac is showing the richness of its finely placed vineyard in this 2010. Smoky wood and ripe blackberry are among the flavors of a wine that is complex, complete and concentrated. It will certainly age well.
One of the lusher, more delicious Cab Francs out there. It's enormous in baked cherry pie flavors, with the spicy, smoky crust, and a little heat from alcohol. Drink this generous wine while it's still fresh and young.
One of the lusher, richer Pinot Gris on the market. It's dry and crisp in Central Coast acidity, with ripe citrus, peach, vanilla and honey flavors. On the downside is a sugary sweetness that makes it almost a dessert wine.
One of the major growers in Leyda also makes classic cool-coast SB. This is briny and tight on the nose, with a hint of asparagus. A lean, juicy palate is tight as nails, while this tastes of briny, salty lime and melon. A lean, chalky finish shows strong grip.
One of the many chateaus with vines on the wide valley floor of the Dordogne, this estate has made a lightly extracted wine that has chocolate as well as blackberry stalkiness. There's freshness as well, with fruit acidity that cuts through the mineral texture. Drink from 2018.
One of the many estate Pinot Noirs produced by the pioneering Arroyo Grande Valley winery, which was founded as a sparkling wine house, this offers scents of sandalwood, black licorice and red currant. The flavors are tart with cranberry, then bring some bitter notes of crushed herbs.
One of the many inexpensive wines from Aliança, Alabastro has an earthy feel, chunky and fruity. At the same time, it also has richness, perfumed tannins and attractive spicy acidity.
One of the many labels owned by the Grassa family of Domaine du Tariquet, this is so light and fresh that it just floats across the palate. It is citrus-crisp, with a tight apple skin texture. Great for apéritifs. Screwcap.
One of the many properties in Moulis with Poujeaux in its name, this estate has produced a classic, elegant wine, its Cabernet Sauvignon element providing a delicious black currant flavor, rounded out by the Merlot. Firm tannins still point the wine in the direction of aging, so give it four years and more.
One of the many vintners proud of their forthcoming Willow Creek District appellation, Bob and Jo-Ann Dunning's Chardonnay presents delicate aromas of yellow flowers, vanilla bean, peach skin and limestone. The white rocks extend to the palate, picking up nectarine elements, too, creating a lean but flavorful wine that's refreshing enough to sip all night.
One of the markers for grapes from the heart of the Dundee Hills is a deep black-cherry fruit core, and it's here in spades. In this penetrating, powerful wine, that dense fruit comes close to cassis, along with coffee and cola streaks. Drink now through 2026.
One of the more anticipated alternative whites from Santa Barbara County each year, this wine shows light honey brittle, sour tangerine and a touch of sour cream on a bright and lithe nose. The palate offers delicate cherimoya and soft nectarine fruit cut by lime juice and orange rinds, proving light but bursting with energy and flavors.
One of the more approachable of the d'Arenberg single-vineyard collection of wines, this opens with notes of brown sugar, tarry fruit and bright cassis. It's full bodied and creamy in texture, with flavors of mocha, cassis and vanilla that culminate in a long, dusty finish. Drink now–2025.
One of the more characterful Pinot Gris for this price, Ara's 2013 offers wet stone and apple aromas, flavors of apple, cinnamon and pear and a long, mouthwatering finish. There's a bit of creaminess on the midpalate and just a hint of dusty texture on the finish.
One of the more controlled, tighter Viogniers out there, without showing the variety's rich flamboyance. It could be a Pinot Gris, with brisk acidity and a clean, cold, steely mouthfeel, except that the citrus fruits do have rich suggestions of mangoes. Still, it shows tremendous elegance and will be delicious in many settings.
One of the more engaging single-vineyard expressions this winery makes from the region, this bottling by winemaker Bill Brousseau hits the nose with ripe black cherries, crushed slate, dried violets, purple Thai basil and light black licorice. Desiccated pomegranate tones lead the lush yet lively palate that is layered with peppery spice and a touch of herbs.
One of the more expensive Niagara icewines, Konzelman lives up to its price tag with this stylish blend of marzipan and almond notes on the nose and an intense palate laced with macaroon and honey flavors. The long finish shows a nice acidic lift.
One of the more fairly priced blends from the appellation on the market, this mix of Bentrock, Radian, Rancho La Vina and Huber vineyards shows black cardamom, chai spice, lemon oil, eucalyptus and concentrated, aromatic black raspberries on the nose. Once sipped, flavors of sour cherry meet with juniper and pine herbals.
One of the more herbaceous Sauvignons in Joseph Mellot's range, this is crisp, leaning to green fruits although with an underlying feeling of ripeness. There is a touch of minerality in the texture, giving the acidity a taut, nervy feeling at the end. Screwcap.
One of the more immediately accessible Rutherford Cabs, offering soft, candied flavors of raspberries, roasted nuts and mocha. No need to age it, so drink up.
One of the more interesting Grenaches out there, among a field that has struggled in California. It's dry and crisp in acidity, with a light, silky texture. The flavors veer toward ripe red cherries, red currants and baking spices, with notes of bacon and sandalwood. Drink now.
One of the more interesting of the lesser Rhone grapes, but vintners struggle to give it depth. This oneÕs got flattering red berry fruit flavors and soft acidity and tannins. Drinks dry and velvety, with a spicy finish.
One of the more promising wines coming out of the newer Malibu area, this Cab that is boosted by 10% Merlot and 4% Cabernet Franc. It shows deep blueberry, black currant and black olive on the nose, along with dill, pepper, spearmint and caramel-laced fudge. The intriguing palate offers black olive, black pepper and dark, deep fruit. It's well structured and tasty, like a salt- and pepper-crusted steak.
One of the more pungent and herbaceous examples of its type, this dry wine smells like green onions and chives and tastes like lemon and lemongrass. It's best for adventurous drinkers.
One of the more reliable grocery store brands on the market right now, this bottling shows aromas of hot cherry pie with a vanilla and nutmeg crust. The palate moves more toward darker boysenberry flavors, with cola, mace and dried wild herbs.
One of the more reliable, affordably priced Rhône blends in the state, this mix of 43% Grenache, 34% Syrah, 15% Mourvèdre and 8% Counoise offers slightly shy aromas of black and red licorice, red currant and cinnamon candy, tucked behind a layer of slate. The palate is more simplistic, with purple fruits most prevalent.
One of the more reliable, big-production brands in the market right now, this wine shows fresh white flowers, with just a dollop of vanilla butter and a touch of wet stone on the nose. There is decent verve to the evenly presented and light palate, with flavors of cooked apples and sea salt.
One of the more structured Pinot Grigios, this opens with aromas that recall white flower, orchard fruit, a whiff of oak and chopped herb. The bright palate offers Kaiser pear, yellow apple, vanilla, candied citrus zest and a ginger note alongside crisp acidity.
One of the more substantial examples of rosé, this smooth and medium-bodied wine has a copper-pink color and the heft of a light red wine. The plummy flavors fill the mouth nicely, and the wine feels round and broad on the palate.
One of the more successful Bordeaux-style blends from the Happy Canyon section of the valley, this Cabernet Sauvignon-based wine is complex and layered. The blackberry, black currant and spice flavors have a nice coating of oak, and turn chocolaty-rich on the finish. A bit sharp in acidity, but a real step forward.
One of the more successful Pinot Noir rosés in California, this wine has a wonderful delicacy and finesse, with suggestions of cranberries and orange zest. Finishes dry and crisp.
One of the most attractive aspects of this fresh white blend is its structure: The wine is silky and smooth and seemingly weightless at the same time. That kind of structure is a good platform for flavors of pear, exotic fruit, honey and almond. Try it with grilled shrimp in a cilantro pesto sauce.
One of the most balanced and impressive Barolos from the hot 2011 vintage, this opens with alluring aromas of mature black cherry, tobacco and spice. The smooth, full-bodied palate abounds with ripe raspberry, juicy strawberry, chopped herb, clove and cinnamon alongside firm but polished tannins that give the wine a silky mouthfeel. Drink 2018–2031.
One of the most beautiful package designs in the state introduces a fresh and toasty wine that translates this cool, wet vintage into a most delicate and enjoyable bottle of Pinot. Light cranberry and cherry fruit is set in a gently proportional bed of tart acid and pretty oak, 40% new.
One of the most commonly seen French rosés in the U.S., La Vieille Ferme's 2013 delivers a mouthful of bold red fruit, plenty of weight on the palate and a pleasant but quick finish. Drink up.
One of the most compelling wines of its ilk, this big beauty has pure, focused and delicious fruit flavors, spicy and perfumed oak accents, and a very full body. The good mix of lively acidity and velvety tannins make it feel luxurious without smothering the taste buds.
One of the most cutting, acid-intense Albariños out there. The nose in minerally and tight as a drum, with green melon and green apple scents. The palate is razor sharp and driving, with tangy, high-toned lemon and Granny Smith apple flavors. Totally citric and zesty; it will last another few years.
One of the most exciting names in Barolo, with fruit from one of the most celebrated vineyard crus, this vintage of Cannubi Boschis is a real treasure. Cellar the wine 10 years or more to achieve balance between its firm tannins and bright acidity. The wine already shows incredibly complex aromas of wild berry fruit, truffle and cola and those tones will surely become more elegant with time.
One of the most exciting white wine varieties to emerge from Italy in the past five years, Pecorino delivers a sturdy, creamy mouthfeel backed by intense aromas of apricot, butterscotch, candied orange peel and fragrant yellow rose. Pair it with pasta, white meats or shellfish.
One of the most familiar and best situated Premier Crus, this vineyard has produced a fine and ripe wine from the fruity, crisp 2014 vintage. It's lively, bright, textured and still packed with citrus and apple fruit. Drink now.
One of the most familiar brands of Champagne, this is a soft, finely blended wine. With its fresh fruits, touch of toast and a crisp aftertaste, it is dominated by Chardonnay, in the Taittinger style. A steely edge creeps in at the end, leaving a wine that is bright and ready to drink.
One of the most familiar of Champagnes, the Yellow Label is finely made—a fruity while structured wine. It has both fresh and fragrant fruit as well as richness, a soft, creamy texture and bright acidity. There is no sense in bottle aging here—drink this wine because of its crispness.
One of the most familiar of Puligny's Premier Crus has produced a ripe, yet very structured wine. It has intense minerality and a nervy, tight texture balanced with acidity, crisp apple and attractive wood spice. Everything is in harmony on this complex wine, promising a smooth aging . Drink from 2016.
One of the most familiar of the Premier Cru vineyards in Puligny, it is according to legend named after goblins and other nighttime creatures. This wine is mineral, tight and crisp. Underneath, bright citrus and richer apricots are waiting to come out. The wine is young and will be ready to drink from 2019.
One of the most familiar Vinho Verde brands in Portugal, this wine is medium sweet with a light prickle on the tongue. It is fruity with creamed apple and citrus along with a touch of honey. The wine is crisp and clean, delicious to drink as an apéritif.
One of the most famous Crozes-Hermitage bottlings, the 2005 Domaine de Thalabert is a little tough and unyielding right now, but shows promise in its persistent, peppery finish. It starts off with gamy, leathery notes and hickory smoke, all backed by crisp blackberry fruit and ample tannin. Try after 2012.
One of the most important expressions of Merlot from southern Italy, Pàtrimo is a soft and decadent wine, boasting an excellent quality of ripe fruit that's backed by pretty tones of crushed stone, lead pencil and Indian spice. The mouthfeel is rich, generous and long lasting.
One of the most muscular of these multiple 2010 d'Arenberg Shiraz bottlings, Tyche's Mustard is full-bodied and burly, packed with dark, earthy notes of loam, black olive, and espresso. Despite its power, the finish is long and elegantly textured. Drink 2016–2030.
One of the most pleasurable Clos du Bois Cabernets in years, this is easy to enjoy now for its flavors of cherries, currants, tobacco, spices and smoky oak.
One of the most popular mutt reds, this no-holds-barred blend  offers plenty of ripe fruit, nice chocolaty tannins, and it's a full, forward, well-balanced wine that has some genuine muscle behind it. There are notes of licorice and iron, hints of smoke and earth, all well integrated and complete.
One of the most popular Portuguese brands, made since 1850, this latest vintage is fresh and fruity. It has attractive red berry fruits and a light structure of tannins. This wine is fresh and ready to drink.
One of the most popular Vinho Verdes, this is in a light, medium-sweet style. Very fresh and crisp, with some attractive citrus acidity, and ready to drink now. Screwcap.
One of the most remarkable things about the J.J. Prüm wines is their ability to marry richness with lightness, and that's well displayed in this auslese. The aromas are funky-stinky at first, yet with aeration those scents merge with tropical fruit to become an indescribably complex, seamless whole. Extremely long on the finish, with echoes of passion fruit lingering for minutes afterward. Drink now-2040.
One of the most remote and unusual vineyard sites in Oregon, the Maple Ranch provides ripe grapes at lower alcohol levels. The reward can be found in the delicate but real accents—subtle spices and surprising length.
One of the most ripe, opulent and unctuous of the Anderson Valley wines, this full-bodied bottling smells and tastes like cinnamon, cherries, milk chocolate and brown sugar, but not as sweet as that sounds. The texture is very broad and mouth-coating and the alcohol feels on the high side, giving a feeling of power with polish.
One of the most satisfying Rieslings of the vintage. It's dry, crisp and exotic, with crisp flavors of citrus fruits, wildflowers and that famous diesel or lighter fluid taste that characterizes the best Rieslings. Really a superior wine that shows the brilliance of Edna Valley for unoaked white varieties, as well as the excellence of the Paragon Vineyard.
One of the most succulent and drinkable Napa Cabernets of the '08 vintage. With Merlot added to the blend, it's rich in blackberries, cherries, currants and cedar, with firm but pliant tannins that give a beautiful structure.
One of the most untouched, terroir-driven Malbecs made in Argentina is Achaval-Ferrer's Altamira. It's harvested about three weeks earlier than most high-end fruit, resulting in core raspberry flavors and a certain redness of character. The wine is unfined and cloudy but still very clear on the palate, with length, power and class. Best from 2009–2012.
One of the most unusual and fascinating wines coming out of Italy, this vibrant 11-year-old opens with aromas of pressed wildflower, chopped herb, spice, dried fruit and flint. On the rich palate, a mineral vein underscores mature apricot, candied tangerine zest and ginger. It shows the impressive aging potential of this native grape. Drink through 2024.
One of the most unusual wines you'll ever encounter, this is a field blend of a single vineyard block planted to 25 different varieties. It's a tawny-rose color, off dry and quite fruity, with suggestions of citrus, peaches, stone fruits and more. Though not fortified, it's almost Port-like in color and flavor.
One of the new generation of Grüners, reflecting the terroir of the Weinviertel of Lower Austria. It is fresh, crisp, clean—maybe a little too clean—but certainly showing green apple and pepper flavors touched with white fruits. Screwcap.
One of the new generation of regional wines, this Grüner Veltliner exhibits all the open flavors of the variety, with some spice and pepper, pear skin texture and a fresh, flowery acidity. Drink this summer. Screwcap.
One of the nice things about this Pinot Noir is that despite the considerable quantities produced (17,000 cases), it doesn't seem forced in any way. It's medium bodied and silky, with aromas and flavors of maraschino cherries and button mushrooms that leave a pretty, delicate impression behind on the palate.
One of the nicest red wines to emerge from the Mediterranean island of Sardinia, Barrua presents lush berry fruit woven with delicate notes of spice, leather and sweet chocolate. The wine is smooth, rich and long-lasting thanks to the delicious quality of its fruit.
One of the nicest Syrahs to come from Italy, Marchesale is a rich, inky wine with intense aromas of cherry, blueberry, cola, chocolate and leather. Balanced softness and freshness characterize the finish.
One of the numerous Raimbault family winemakers, Philippe has produced a ripe and generous wine. With its tangy edge, coming from the chalk soil, it does have a textured side but that is filled out by the rich fruit with its yellow fruit flavors. The wine is ready to drink.
One of the oldest vineyards in Bordeaux, founded by Pope Clément in the 14th century. This white is full, rich, packed with white fruits. It shows crispness, toast and spice, already well integrated.
One of the original in the new generation of light, fresh Grüner Veltliner, Veltlinsky is a good example. With its green apple directness and smooth structure, it is a wine for the year, a fine apéritif or seafood partner. Screwcap.
One of the original unoaked California Chardonnays, it's fresh, fruity, clean and perhaps better than ever. It smells and tastes like ripe apple, lemon and a hint of pineapple. The balance of moderate ripeness and mouth-cleansing acidity is right on the money.
One of the pair of top end wines from Fournier (the other is the Grande Cuvée from Pouilly-Fumé) this ripe and full wine is soft and rounded. The initial herbaceous character gets replaced by a more sophisticated, rich and ripe character, intense and a very good pairing for food.
One of the palest icewines to come across our tasting table, this is an extraordinarily fine example, with great purity of fruit and incredible balance. Tangerine and pineapple flavors shine with pristine clarity from start to finish, making it very drinkable.
One of the peculiarities of St.-Émilion's classification is that Canon la Gaffelière is not classed in the top rung. Because, as this wine shows, it produces superb wines. This is ripe while so elegant, with great intensity and sweet perfumes.
One of the plusses to having a cash-flow brand like Yellow Tail in the portfolio is that it gives the owners the opportunity to properly age their high-end wines prior to release. At 10 years old, this has acquired a veneer of silkiness and elegance that enfolds the cassis and red-currant fruit. There's no shortage of smoky, vanilla and brown-sugar inflected oak either. Drink now–2025.
One of the popular liter bottles of Grüner Veltliner, this is bright, fruity and laced with red apples. It has lively acidity and a light texture, making it very drinkable and bright.
One of the prettier Cab Francs on the market, showing fine Napa structure and intricate flavors that grow more complex as the wine warms in the glass. With red and black cherry, red licorice, teriyaki beef and sweetly smoked cedar flavors, it's a beautiful wine to drink now.
One of the prettiest labels in Oregon adorns an equally lovely wine. It's aromatically lush with flowers, body powder and spice. The ripe berry fruit carries a dusting of cocoa powder. Drink 2018–2026.
One of the principle grapes of the Alentejo, Antão Vaz blends easily with the Arinto of neighboring Ribatejo. There is an attractive citrus element to this wood-aged wine, soft, open, but remaining fresh, the tropical fruit flavors well under control.
One of the producer's larger-production offerings, this wine nonetheless speaks to meticulous attention in the vineyard and cellar, with velvety smoothness to the palate and savory elements of earthy mushroom. Nuanced, it ends in rose petals and black tea, with firm, crisp acidity throughout, all at an almost unheard-of price for the quality.
One of the producer's lighter-styled wines, delicately delicious, this shows forest floor, orange and lemon in a brightly crisp, high-toned package of polish and grace. A touch of rhubarb--strawberry compote lurks on the finish.
One of the producer's longest-standing vineyard sources, this Hyde is gorgeously savory and lightly textured, while offering plenty of depth and complexity on the palate. Aromatically, it presents inviting orange zest, cherry and cranberry, elements that follow in taste, finished off by a flash of white pepper. Fresh and fruity, this wine also provides smooth, yet sizable tannins.
One of the producer's more delicate offerings, this wine from a coastal site is crisp and crunchy in wet stone, black tea and light-bodied renderings of red cherry and pomegranate. Along the way it tells a tale of citrus tanginess and sculptured minerality, finishing with the slightest backbone of textured tannin.
One of the producer's native-fermentation wines, this was given 25% whole-cluster fermentation and one-third new oak. The wine blends grapes from the Devoto Garden and Skikos vineyards, combining them into light, clear color with a twist of pine resin. Juicy in acidity, it offers complexity and balance.
One of the producer's new single-vineyard wines, this shines with savory leather, black pepper and spicy red-fruit flavors. Layered and compact, it has an underlying grip of tannin, ultimately finishing soft and easy on the palate.
One of the producer's signature varieties, this impresses in its nutty gamy overview that recalls the sensations and smells of an Italian deli. Rich red fruit makes for a juicy core built around substantial tannins that become supple on the palate. The finish is about black pepper.
One of the producer's signature wines, in a region becoming well-known for the variety, this elegant, herbal-tinged wine does not part with the Napa Valley's imprint of boldness in its length and breadth of rich red fruit, clove, vanilla and toasted oak.
One of the producer's smallest-production offerings, this wine displays depth and character, with a complementary tension between plum and cherry versus smoke and leather. Subtle in all its characteristics, it finishes with a burst of flavor and intensity.
One of the producer's three different rosés, this was also made using the saignée method. Its light strawberry and watermelon fruit flavors come through, with ample orange- and citrus-like acidity.
One of the producer's top wines, this wine is named both for Francis Ford Coppola's uncle and for the famous mathematician of ancient Greece. It does the men proud in its structured and refined components marked by black pepper, cinnamon and clove, as well as precision of tannin and grip, a powerful wine that's also sleekly smart.
One of the promising wineries in the region presents this elegant blend of 40% Cabernet Sauvignon, 40% Merlot and 20% Cabernet Franc, which shows dill, mint, black peppercorns, beef char and blackberry-blueberry fruit on the nose. The blackberry and plum-led palate picks up tobacco, oregano, dark spice and more charred-beef notes.
One of the properties managed by Georges Vigouroux, this is located on the plateau, close to eastern edge of Cahors. The wine is rich, smooth and broad. A strong tannic structure is masked by the big, rounded black fruits and acidity. That makes for a wine that can be drunk soon, although it will be better from 2017.
One of the properties owned by Jean-Michel Lapalu, the wine comes from the far north of the Haut-Médoc appellation. It is tight with firm tannins and a dry core that will need time to soften. The fruit is going to become more generous as the wine fills out. Drink from 2020.
One of the properties owned by the Fontana family, this estate has produced a firm, tannic wine with flavors of ripe black fruits, spice and dark chocolate. It is still young and showing its stalky, fruity side. Drink from late 2016.
One of the range of single variety sparkling wines from Steininger, this Sauvignon Blanc shows all the herbaceous character of the grape. It is tangy with a strong zestiness, gooseberry fruit and a tight lemon aftertaste.
One of the rare vineyards which can produce Grand Cru Sylvaner, Zotzenberg's chalk soil gives a mineral while juicy and fresh wine. The lightest hint of spice gives the wine some weight, and the ripe, fruity apples and creamed pear are already delicious. Not for aging.
One of the rare white wine produced in Beaujolais from Chardonnay. This is fresh with an attractive mineral content, touches of lemon and a ripe final aftertaste.
One of the rarer grapes in California, this bottling shows composting roses, raw and roasted beef, violets and tar on the nose. It's quite rich on the sip, with blueberries, blackberries and olallieberry-pie flavors, cut by tangy cherry skins and a touch of milk chocolate.
One of the region's premiere bottlings, this vintage's blend of 81% Cabernet Sauvignon, 12% Merlot and 7% Cabernet Franc by winemaker Scott Shirley offers dried figs, raw meats, cigar box, chopped mint and red berries on the nose. The palate combines dried cherries, black currants and blueberry with a lavish amount of black pepper.
One of the region's top producers excels at exploring single-vineyard bottlings, and this is one of the best. A reductive nose of burnt rubber sinks into a fantastic menthol character, laid across plump black currants. The palate thrives on a minty blackberry element and complex black pepper and creosote flavors. A strong tannic structure ensures the best sipping 2018–2025.
One of the relative handful of vintage Champagnes from the hot 2003 growing season, this wine is rich while also well structured. After 13 years, it is showing touches of toast and its color has deepened to light gold. Generous while also in the dry style of the producer, this great wine is ready to drink now.
One of the richer, riper Edna Valley Pinots, offering waves of raspberry and cherry marmalade flavors. It sure is delicious, if a little direct. Drink now with lusty fare, like cold smoked salmon or chorizo.
One of the richest Cabernets of the vintage. Amazingly soft and velvety in the mouth, yet there's a solid grip of acidity and tannins that balance the richness. The flavors are extraordinary, ranging from blackberry and cherry-pie filling through currant liqueur and milk chocolate to leather. So decadent now, it's hard to resist, but should develop for 4–6 years.
One of the riper Cabs out there, this 100% varietal has flavors of crushed black pepper, milk chocolate, cassis, blueberries and oak. The heavy extract is suggested by its inky dark color. With soft tannins and acidity, it will drink well over the next four years.
One of the riper of the Highland Estate's current crop of Cabernets, the Hawkeye Mountain shows intense varietal character. It's rich in black currants and cedar, with a tangy minerality and firm but pliant tannins. A beautiful Cabernet, at its best now and through 2015.
One of the ripest of Hartford's new Pinots, this is a full-bodied and very rich wine. It offers extreme flavor in place of subtlety, offering a massive palate wash of blackberries and cherries that veers into Lifesaver candy. The bet is ageability. Hold until after 2011.
One of the ripest, highest alcohol Mondavi Reserve Cabs in memory, this wine is forward in cassis and cherry flavors, and while the tannins are pretty sturdy, it's sweet and soft enough to drink now. It definitely has the rich mouthfeel you want in a pricey Napa Cab. But it's young; cellar this one until at least 2010.
One of the rising stars of Sicily's Mount Etna, Girolamo Russo presents a territory-driven wine with lingering tones of ash, mineral and black stone. The wine is light and fragrant in the mouth with elegant berry flavors.
One of the second wines of Château Ramage la Batisse, this is the better of the two. It shows ripe and juicy black fruits that push through the dense structure to promise a rich future. It's worth aging this wine for 3–5 years and more.
One of the series of grand cru wines from the Côte des Blancs produced by Lombard, this is rich despite its zero dosage. It is creamy, smooth and has hints of ripe fruit as well as almond and more mature flavors. Drink now.
One of the simple pleasures from southern Italy, Corvo has steadily produced value Sicilian reds and whites for many generations. This blend opens with peach, citrus and pear notes, plus zesty freshness.
One of the single-vineyard-focused winery's more affordable appellation blends, this is a plush, velvety wine with aromas of black cherry, cola, roasted fennel and a touch of graphite. The palate starts quite earthy, with thyme and rosemary notes, then winds to tart cherry fruit that's lively and long-lasting.
One of the single-vineyard wines produced by Dauny, this is a wine with great freshness while also having a rich character from the southerly exposure of the vines. Still young, it is all tangy acidity and needs to age. Drink from 2016.
One of the single parcel releases (this is numbered A307), this is a pure Merlot that's earthy, rich and smoky. Intense and concentrated, it has acidity that balances the ripe fruit. Age this wine for 4–5 years.
One of the small Sauvignon Blanc areas close to Sancerre, Menetou-Salon produces a light, crisp and herbal style of wine. This fits that bill well, its freshness contained within the flavors of hedgerow fruits and tangy acids.
One of the smallest crus, Saint-Amour produces firm and structured wines. This Sélection shows both rich black fruit and solid tannins that are typical. Over the next six months, it's likely the fruitiness will become more dominant.
One of the special cuvées from du Cèdre, this impressive wine combines intense black fruit freshness with a powerful structure. It is full of cidity, ripe fruits and a core that is immense. It deserves considerable aging and certainly should not be drunk before 2020.
One of the standout Amarones from the lovely 2007 vintage, Case Vecie is opulent, rich and impressive in terms of intensity and complexity. It opens with dark, inky concentration and releases a long line of black cherry, spice and soft tobacco flavors. Drink after 2015.
One of the star grapes of the Alentejo, this is a ripe, full-bodied and deliciously juicy wine. Almost black in color, it is packed with tannins, spice, intense acidity and a fine structure. It could do with some aging, so drink from 2016.
One of the state's best bottles year after year, this delivers herb, blackberry, woodspice and vanilla bean aromas. The palate is tightly wound and impeccably balanced, with a mixture of fruit and barrel flavors that show depth. Made with the future in mind, it will be best from 2025–2032.
One of the Steve and Chrystal Clifton's lively takes on this grape, this shows smashed black currants, boysenberry, gravel and dark spice on the nose. Allspice and cinnamon decorate the black-cherry core, which is not particular juicy or overly ripe, tightened up further by pencil shavings.
One of the strengths of cool Beira Interior is that it produces powerful wines without the attendant alcohol of warmer climates. That's apparent with this intense, dark wine. Blending Touriga Nacional and Tinta Roriz, the dense and brooding wine with its rich blackberry fruitiness alongside dry, mineral tannins is a study in concentration and needs to age. Drink from 2018.
One of the strongest aromas of beets I have smelled in a wine; also some vanilla and cream nuances. Tasty and satisfying, if a bit one-dimensional.
One of the successes from Pessac-Léognan, this refined, structured wine is singing already with its fruitiness. Ripe and forward, it is developing into a medium-bodied, perfumed wine that will be ready to drink relatively quickly. Drink from 2019.
One of the sweetest California dessert wines out there, and all that honey goes a long way to make it likeable. The apricot, pear, pineapple and vanilla bean flavors taste like something from Starbucks, but could be a bit more concentrated. Still, it's certainly a decadent wine that will satisfy your sweet tooth.
One of the Talley family's more affordable bottlings, this is a great choice for weeknight sipping or bringing to neighborhood parties. Aromas of dried cherries meet with forest floor, wet thyme and chipped slate on the nose, while the palate offers light cran-raspberry, dried herbs and a menthol finish on a decently acidic structure.
One of the three properties owned by Marie-Laure Lurton, Tour de Bessan's 2010 is a firm, smoky wine, dark and firm in character. It has weight, a solid and rich feel and a juicy black-currant note. The finish shows both aging potential and attractive fruitiness.
One of the top estates in the Côtes du Ventoux, Fondrèche's rosé is pale salmon in color, with aromas of peaches and cherries. It's fruity and fleshy on the palate, with just a hint of bubblegum on the finish.
One of the top Margaux wines, this is in top form, finely balanced and as elegant as it is powerful. It is darkly structured, dense yet balancing tannins with ripe black plums. It expresses the complexity of the vintage. A wine for serious, long-term aging.
One of the top offerings from Saint Clair is invariably its Omaka Reserve. The 2010 features blackberry and cola notes that are accented by a hickory smoke tone, a harmonious and supple texture and a moderately long finish. Ready to drink now, the wine should easily last another few years.
One of the top Pinot rosés of the vintage, this is beautiful to look at, to sniff and to sip. The color of pale pink cherry blossoms, it matches rather delicate complexity to surprising concentration, pushing ripe cherry fruit front and center. It's finished dry, and should not be over-chilled, or you'll miss the lovely aromatics.
One of the top Vouvray sparkling wines, this 2012 is still young. That gives it almond, quince and pear flavors along with intense bright acidity. It is still missing the richer, toasty character that will come with age. Drink from 2016.
One of the top wines from Henri Bourgeois, this is rich and ageworthy. Its green and white fruits push through a concentrated structure to give a dense wine with ripeness and great elegance.
One of the top wines from Lake County, this is imposing, dense and concentrated, tasting young but very promising. It smells like black cherries and toasted oak and tastes at once rich and restrained. Dark chocolate, blueberry and cardamom flavors are wrapped in a blanket of fine-grained tannins. This is sure to improve with time; best after 2022.
One of the top wines from this producer, this blend of at least 10 grape varieties comes from its estate. The wood aging has added sophistication to this already concentrated wine. With black fruits to the fore and firm tannins, it will age well. Drink from 2019.
One of the top, if not the top, red wines from Umbria. The naturally tannic Sagrantino grape is softened by the careful oak aging that adds layers of chocolate and spice to the grape's aromas of black cherry, tobacco and leather. This is bold, powerful, masculine and velvety on the finish. Pair it with stewed or grilled meat marinated in rosemary and garlic. Age this in a cellar for 10 years or longer.
One of the trio of Dumangin wines around a single variety and named after family forebears, this is a rare pure Pinot Meunier. It shows a delicate softness, perfumed with ripe, smoky apricot fruit, ready to drink now.
One of the trio of great white wine villages in the Côte de Beaune, Puligny-Montrachet makes the most classical wines. This village wine has the best of all worlds with its generous fruit and beautifully taut texture. It's ready to drink but will also age well. Drink now and until 2022.
One of the two estates in the Douro still in the hands of descendants of Dona Antonia Ferreira, who created so many Douro quintas, Vallado is able to produce great white wines as well as reds and Ports. This wood-aged Reserva is smooth, lightly toasty with freshness and citrus as well as pineapple and spice. It will age for several years and will be best from 2016.
One of the two luxury wines from Château d'Esclans, Les Clans is rich, wood-aged and full of ripe and rounded fruit flavors. With the extra year of aging, it has lost some initial freshness but has gained complexity and structure. The wine is full-bodied while remaining very stylish. Drink now.
One of the two main cuvées from La Chablisienne, the wine is fresh, fruity while having a tight, mineral character and a cool, fragrant feel. It could age for a few months, but is a wine to drink soon.
One of the two most commercially important red grapes grown in Greece, Agiorgitiko is a light, lively variety that does especially well in the Pelopponese, where Papagiannakos is located. This wine exhibits a nose of playful spice and appetizing flavors of red berry and black currant. Mellow and balanced, it will pair well with heartier meat dishes as well as tomato-based pastas and poultry.
One of the Uco Valley's highest vineyards has produced an awkward, funky, clunky Chardonnay with butterscotch, mustard and heavy oak aromas. Flavors of mustard and barrel resin follow the nose, while this finishes with pickled notes, a pinched mouthfeel and a sense of skins. Salentein needs to reassess this wine, which is new to its lineup.
One of the ultimate expressions of Etna, San Lorenzo is an elegant, determined and sophisticated wine with a steady stream of delicate aromas—wild berry, crushed granite, smoke and cola—that build in momentum and evolve beautifully over time. The mouthfeel is firm and structured, with polished tannins and a bright berry endnote.
One of the weakest wines in our group of 2003 Barolos from a producer whose wines are usually a lot better. It began with aromas of strawberry and dried cranberry. Quite thin on the palate, it showed some low level fruit, a good  deal of acid, and a long but slightly sour finish.
One of the winery's luxury-level releases, this doesn't play the massive Paso ripeness game, instead offering easy notes of black currant, violet, grape candy and burnt caramel on the nose. The palate is even more restrained, with black cherries, baking spice, a touch of asphalt and soft tannins.
One of the winery's many estate bottlings, this offers a floral and earthy nose, with crushed slate, lavender and ginger accents to its pomegranate and mulberry aromas. It's juicy, light and acid-driven, the palate replete with cinnamon, hibiscus and grenadine flavors, followed by a thyme- and anise-inflected finish.
One of the winery's most celebrated releases each year, this blend of all five major Bordeaux red varieties is an excellent showcase of Carmel Valley's class. Freshly squeezed blackberry and blackcurrant fruit meet with beef char, charcoal and dried lilacs on the nose. The palate tastes of lava rocks, dark chocolate, fresh boysenberries, dried mint and beef jerky, all woven together with a touch of smoke.
One of the winery's single-clone bottlings, this brings tart strawberry and cranberry fruit into focus. It's a young bright stylish effort, with a touch of chocolate and fine tannins.
One of the winery's special block bottlings, this shows purple aromas of blackberry, violet and lilac alongside graphite and toasted oak. The palate is meaty, bitter and spice-driven, without much overt fruit, showing anise, pencil shavings, tar and concentrated cranberry skins.
One of the winery's tasty bottlings that are odes to Bill Foley's Texas ranch roots, this offers aromas of crushed chalk, fresh apple blossoms and a ruby-red grapefruit peel tartness. The flavors surround a very clean line of lemon juice and lime pith, with more chalk, ripe apples and brisk nectarine. It's still tight and will age well.
One of the winery's upper-end bottlings, this shows strawberries, dried fennel stalks and an earthy minerality on the nose. The flavors prove a bit cooked, with stewed berries, char, dark tobacco, dark chocolate and black pepper.
One of the wines produced to celebrate the family's 500-year history, this is intensely herbal, with taut and highly textured minerality. It tastes of the chalk soil with its zesty flavor, bursting out of the glass. Drink this still young wine from 2018.
One of the wines that showed great promise in 2012, this is deliciously rich, with all the elegance of Margaux and that extra firm tannic background. Blackberry and juicy red fruits balance well with the structure. Drink from 2019.
One of the world's best PX wines is Solera 1927, the pride of Alvear. Whatever solera stocks went into this bottling were well selected. Aromas of maple and fine wood turn to fig and caramel. Saturation and weight on the palate are expected, but this has some (though not a lot) acidic cut. Deep flavors of fig and Nutella finish with nuttiness and warmth. Drink or hold.
One of this historic winery's top bottlings, this wine shows aromas of mushrooms, turned earth, wet gravel, chipped slate and rich raspberry syrup. Juicy flavors of raspberry and cranberry are cut by bracing acidity, which lingers through the secondary elements of pencil lead, licorice and truffle.
One of this new appellation's strongest showings, this Sémillon offers dried apple, dried mango, smoke and strawberry blossoms aromas on the nose. The palate is very intriguing, with flavors of roasted apples and pears, squeezed lime, lemon rinds and a sprinkle of vanilla on the finish.
One of this vintage's prettiest rosé wines from the Finger Lakes, this perfumed, full-bodied sip offers loads of cherry-blossom and raspberry exuberance. Ripe red-cherry and watermelon flavors are a few shades sweeter on the palate than most, but it's zesty and pert on the palate.
One of three Chardonnays named after the winemaker's daughters, the aromas draw you into the glass, with notes of lees, almond, melted butter, cream, peach and spice. All Clone 95, the tropical-fruit flavors are sweet, rich and layered. A touch of heat on the finish is the only thing that holds it back.
One of three designated cuvées from Freeman, this intriguing wine has a rather light color but beautiful, complex fruit aromas and flavors. It ranges from red cherry to rhubarb and raspberry, along with hints of forest floor and mushroom. A surprisingly gentle texture complements tangy acidity.
One of three new wines for the producer in this vintage, this one is a blend from the Russian River Valley and Carneros estate ranches, Winside and Lawler. Pleasurable from start to finish, it's rich and brooding in black fruit and a touch of graphite, with a balance of lush earthiness.
One of three prestige cuvées from the producer featuring individual grape varieties, this pure Chardonnay is ripe and creamy. It's softer in dosage than the other bottlings, full of youthful fruitiness. Drink now.
One of three wines from the Moinié family with different aging potentials and prices, this is the simplest. It's fruity and made to be drunk young, with plenty of blackberry flavor. With its tannins, it will benefit from a few more months of age and be ready from 2018.
One of Trimbach's top wines, this impressive Riesling, with all its bottle time, is maturing beautifully. It has that petrol character that is typical of aged Riesling, as well as a strong sense of steeliness and intense acidity on the finish. It is probably at its peak now, but will drink well until 2018.
One of two grapes found exclusively in Thermenregion (the other is Rotgipfler), Zierfandler, as here, produces floral wines with intense acidity. This wine is bright, lemon and pear fruits cutting the texture. There is just a touch of sweetness to balance all the acidity.
One of two Sparkman Syrahs, Darkness showcases fruit from two stellar Yakima valley vineyards, Boushey and Olsen. A whiff of Syrah funk, herb and earth ties into dried blueberry with a brambly, plummy component. Lovely details of nutmeg with a streak of vanilla keep the flavors interesting through a long finish.
One of two Tempranillos from Fenestra (the other from Lodi), the Livermore Valley version is bright, tasting of cherry spice, with good acidity. Nearing the finish the taste turns to toasty dark molasses; a nice wine overall.
One of two wines from the same vineyard, a block apart with different clones (this one Entav 179), this all-varietal bottling features notes of orange peel and flowers mixing with jammy fruit and mocha. The plum flavors show pleasing purity and freshness, lingering on the finish.
One of two wines produced as a joint venture between California vintner Paul Hobbs and Cahors producer Bertrand Vigouroux, Crocus is aged 50% in new wood. It is ripe, smooth and powerful, a dense wine with dusty tannins and dark black plum flavors. It is just about ready to drink.
One of two wines produced by this estate from old vines, this is a ripe, full wine that has a fine balance between ripe red-berry fruit and acidity. Spice from the wood aging gives an extra complexity to what is already a delicious wine. Drink from 2017.
One of two wines reflecting different soil types, this one comes from ground with a good amount of clay as well as chalk. That produces weight, richness and an open character. Created from nearly 50-year-old vines, there is concentration here, as well as great fruitiness. The wine is still young, still bursting with crisp fruit, so wait until 2018 to drink.
One of Yarra's first wave of modern-day wineries, Warramate was founded in 1970, which means this comes from Pinot Noir vines that can legitimately be called old. The style is resolutely traditional, with crisp acids and a wiry backbone the standout features. Cedary oak further frames tart cherry fruit, which finishes long and crisp. Drink from 2018 through until 2025.
One quarter of this Riesling was aged in neutral barrels, the rest in stainless steel, finishing at just 10 g/L of residual sugar to yield a round, racy palate of fresh herb, apple and melon flavors. A subtle note of butter and spice emerges as the finish winds down.
One sip is all it takes to be blown away by this Pinot's beauty. It's exquisitely crafted, a testament to both the vineyard and the winery's oenological talent. The palate is bright and tangy with acidity, and incredibly complex flavors of wild berries, mushrooms, balsam, cola and Asian spices. It's dramatic now, but will continue to improve for at least 15 years.
One sip is all it takes to delight. This wine screams Napa Cabernet with every nuance. Few wines achieve this richness of fruit and tannins. It floods the mouth with blackberry jam, chocolate and cassis liqueur flavors, wrapped into firm but supple tannins, and brightened with a squirt of citrusy acidity. Beautiful now, and should develop over the next decade.
One sip is all it takes to fall in love with this 100% Cabernet, which hails from the winery's Stags Leap District vineyards. It's soft, lush and opulent in blackberry, cherry, blueberry, cassis, dark chocolate and smoky oak flavors. Although it was aged in 100% new French oak, the oak isn't at all heavy. Rather, it's perfect, adding just the right touch of smoke. Really fabulous, and the tannins define Stags Leap, so strong yet sweetly refined. If you can keep your hands off it, this is a wine to cellar for many years.
One sip is all it takes to fall in love with this Cabernet, which contains a little Merlot. It's rich and lush and authoritative on every level. The texture is soft as velvet, but the tannins are firm, backing up blackberry, cherry, chocolate, cassis, mineral and new oak flavors that are complex and linger long into the spicy finish. Such are the tannins that the wine is likely to age well through 2016, at least.
One sip is all it takes to know this is a terrific Pinot Noir. It's dry, silky and complex, and not only that, it will develop bottle nuance over the next six years. Rich and flamboyant in cherry pie filling, persimmon and mushu-plum sauce flavors, yet layered with earthy, foresty notes of mushrooms, soy sauce and balsam. You can drink it now, but give it an hour or two of decanting.
One sip is all it takes to love this wine, if you're a Zinfandel fan. It's bone dry, silky in texture and spicy, with brambly, briary flavors of wild forest berries, red currants, tobacco and beef jerky. Feels really rich and savory, right through the long, peppery finish. And look at that price.
One sip is all it takes to understand that this is a vital, impressive and possibly profound wine. A blend of 96% Merlot and 4% Cabernet Franc, it displays the voluptuous richness of a Heidi Barrett wine, but also shows a firmness of character and a structural dryness that elevate it. Exceptionally flavorful in blackberries and cherries, it has tantalizing hints of herbs, olive tapenade and, of course, intensely fine oak. Drink now–2016.
One sip is all you need to know that this is classic Dry Creek Zin. It's full-bodied, softly tannic and subtly oaked, but the giveaway is the intensely briary, brambly wild berry and black pepper spice flavors. Drink this lusty wine over the next few years with short ribs or the greatest barbecue you can come up with.
One sip of this blend is all it takes to conclude that it's quite a good wine. Dry and balanced, with smooth tannins, it houses blackberry, black cherry, cassis, teryaki beef and sandalwood flavors. Gains extra points for sheer elegance of structure. Now–2013.
One sniff and you will be able to peg this as cool-climate SB. The nose is full of nettle and gooseberry aromas, while the palate feels trim and citrusy. Flavors of gooseberry, nettle and green bean leave a tropical note on the finish. This shows fine acidity but narrow, raw flavors.
One sniff announces a wood pile's worth of toasty, dusty oak. But there's all the bold Tempranillo fruit and classic RDD terroir here to absorb it. Ripe as can be on the palate, with equal parts mulled black fruit, spice and mocha. It finishes smooth, with generous extract but nothing grating or grabby. Drink now through 2012.
One sniff indicates there's a fair amount of oak on this Chardonnay, plus baked apple and peach scents. The palate offers acidic rip and lemony cut, but it's not too sharp. Tangy flavors of lemon and citrus are wrapped in resiny oak, and the finish is textured and long.
One sniff is all it takes to announce that this was barrel fermented; wood, toast and spicy white-fruit aromas are draped all over the bouquet. This feels round and healthy, with modest flavors of resin, salt, apple and nectarine. Saline stays present on the finish, which is fresh but resiny in flavor.
One sniff is all that's necessary to identify underripe, grassy aromas of green bean. Hard and tangy in feel, this tastes a lot like canned beans, as if pyrazines were sucked from early harvested grapes.
One sniff receives immediate prickle and a hint of fresh bell pepper offset by citrus blossom and passion fruit. All the components of excellent Sauvignon Blanc appear in this carved, sizzling wine: tangerine, orange, grapefruit and lime flavors; freshness and physique; purity and sense of place.
One sniff tells you plenty: there's attractive spice, coffee and leather to go with rich molasses and broad black-fruit aromas. The palate maintains balance due to fine, fresh acidity, and the flavor profile brings mocha, coffee, berry, plum and toast. Delicious, deep, layered and refined. Will age for at least 5–6 years, but best from 2012–2014.
One taste is all it takes to fall in love with this Cabernet. Made from Sonoma Valley and Knights Valley fruit, it's wonderfully sweet and deep in blackberry and cherry-jam flavors, with near-perfect tannins and a judicious touch of oak. Great for drinking now and over the next six years.
One thing we've discovered about Tenuta La Fuga is that it performs evenly, year after year, despite climatic variations and extremes. That's a telltale sign of good winemaking and this Brunello delivers a sure bet to consumers thanks to its soft, supple mouthfeel and lingering aromas of succulent cherry and spice.
One thing you can depend on concerning Clos du Val's Cabernets is that they're elegant. The winery resolutely refuses to kowtow to the modern style of ultraripe, extracted fruit, high alcohol and massive oak. This lovely Cab, which contains a drop of Merlot, defines their style, and is a joy to drink. It has rich, complex cherry and blackberry flavors, flecked with earth and herbs, and is just beginning a long journey. Now–2021, at least.
One third of Umani Ronchi's celebrated Plenio Riserva is fermented in wood barrel which leads to rich aromas of vanilla, almond and apricot. Overall, those oak nuances are delicately balanced by rich fruit and fragrant floral tones.
One third Petit Verdot, which really shines here, and the rest Cabernet Sauvignon. The PV brings intense floral aromas, dense but supple tannins, the deep color and the cassis-laden fruit. Tarry, tannic, grainy and powerful, this is a potent wine with particular appeal to lovers of the Petit Verdot grape.
One tightly packed parcel of citrus zest and white pepper, this is streamlined, compact and linear, making it a moreish refresher. It's light-footed nature makes it very easy to drink. Ideal for hot days where real refreshment is needed.
One wants to be kind to this wine, which seeks to be affordable to everyone who desires a Pinot Noir. It's dry and silky, with simple cherry candy and cola flavors.
One whiff and you can tell this leans towards overripe. Aromas of raisin and baked berry fruits are stewy and cooked. This feels much like it smells: heavy and baked. Flavors of raisin and prune finish similar.
One whiff and you know what you have. The nose offers wild flower, mustard seed and telltale lychee fruit. The body is fairly rich, and there are flavors of custard, apple, banana and nutmeg-like spice. The finish is simultaneously chewy and fresh, which is a testament to the wine's forward acidity.
One whiff reveals billowing scents of purple flower, fresh apple, lemon peel and sea salt. Bone dry yet penetrating with flavors of lime skin, green apple and fresh herbs, this is a lush, textural Riesling with outstanding complexity. It finishes steely and crisp —a perfect pairing with fatty hamachi or salmon sashimi.
One whiff says this hails from a warmer region like Maule as opposed to someplace cool and coastal. The aromas are tropical more than zesty, with notes of mango and banana. On the palate, this is round but acidic enough, while flavors of tangerine, grapefruit and lime wind down well.
One whiff tells you this bubbly is in a league of its own. It’s not the toast or the lees, not the lime-scented fruit or the doughy notes; it’s something indefinable, but complex and refined. That pedigree carries through in the mouth, where the fruit is modulated. The impression is of acidity and elegance, although the fruit shows up in the finish. Terrific now, but has the balance and harmony to last for a lot longer.
One word describes this Cabernet Sauvignon-based blend—huge. It's thick and dense in the mouth, with considerable tannins framing ripe, complex flavors of blackberries, currants, green olives, mocha and toasty oak. In need of aging, it should begin to mellow after 2018.
One word describes this Chardonnay: fabulous. It's really everything a California Chardonnay can deliver. Ripe tropical fruit, pear, green apple and honey flavors are wrapped into buttery, smoky oak. The richness is brightened by crisp acidity and a touch of minerals, showing its pedigree with every nuance. Drink soon, to enjoy its youthful beauty.
One would like to see more aromatics, considering the variety, but it remains enjoyable with a lightly spritzy palate with off-dry red-apple and stone-fruit flavors. A straightforward, easy drinker.
One year's lees aging has softened this wine and given it great richness. It is a rounded and opulent wine, deliciously ripe and full of bold, mouth-filling fruit.
One year of wood aging has given this wine its toasty character. It is balanced with the red-cherry fruit and acidity. Named after the constable who controlled the castle of Sancerre in the Middle Ages, the wine is dense with tannins as well as the fruit. It should be ready to drink, although it does seem on the dry side.
Onesta is Jillian Johnson's debut of her own wines; she previously made Cinsault-based reds and rosés for the Phoenix Ranch brand. She is not new, however, to the indelible Bechthold Vineyard and its ancient Cinsault grapes, and her passion and expertise with the site shows gorgeously here. Orange-pink in hue, this beauty shares notes of crushed strawberry that are perfectly in balance with its dry, elegant point-of-view. Sip this one all night long, with food or without.
Onion-skin pink in color, this wood-aged wine is opulent and ripe. It is textured, with generous red fruits that are given a great lift by the spice and pepper that fill the mouth and give the wine power and richness. The acidity is well integrated, finishing the wine with freshness. A far cry from so many fruity rosés, this is a serious wine.
Onion skin color, showing signs of aromatic toast character, this is a rich, round wine from the hot 2003 vintage. Raspberry fruits are rich and full, lifted by acidity. A great success.
Onion skin orange in color, this is a full and fat wine. It has attractive red-berry fruit and just the right amount of acidity to keep it fresh and crisp. Drink now.
Only 1,100 cases of this lovely liquid, but you'll swear you're drinking Pomerol. The fruity profile is strong, mellowed by oak influences and designer tannins. A dry limpidity and softness to the structure makes you appreciate it all the more. Twenty-four percent Cabernet Sauvignon adds curranty complexities.
Only 100 cases of this vintage-designated oloroso were made, and now it smells mature, nutty and oily. A full, elegant palate shows the right weight and acidic cut, while salty flavors of peanut and caramel finish long, nutty and a touch hot due to 22% abv.
Only 120 cases of this wine from the Sonoma Coast, where cool weather limits ripeness. There are Burgundian aromas of grilled meat, raw meat and mushroom, with dark berries. Very dry, but with a glyceriney sweetness, it's light and supple on the palate. Might age; might not. This is still unexplored territory for Pinot Noir.
Only 30 cases of this gorgeous wine are imported, so snag what you can when you find it. It's a deep and complex Syrah, exuding attractive aromas and flavors of juicy red cherry and fresh raspberry spiced up with accents of vanilla crème, sweet wood, soft Earl Gray tea and whole baking spice on the close. Creamy and lush with a silky texture; drink now–2014.
Only 300 cases of this blend were made, and it's a jammy wine with plenty of wood, leather and blackberry notes on the nose. It feels thick and borderline syrupy, with tastes of baked black fruits, prunes and molasses. Toasty and black in flavor on the finish, with chocolaty-oak notes. Drink now.
Only 400 cases of this top-level crianza were made, and it smells rich and good, with notes of ripe berry and plum and a mild syrupy note. Although it feels big, it's also fresh and layered, with pure berry, herb, spice and oak flavors. Toasty, smooth and elegant as a whole. Drink now–2015.
Only 6,000 bottles and 300 magnums have been made of this wine, from a parcel in the famed La Landonne vineyard. This is a beautifully crafted wine, with vanilla and polished violet perfumes. To taste, the ripeness of the tannins and the richness of the fruit give both complexity and elegance. It should age for at least 15 years.
Only 94 cases of this first-ever wine from Gary Franscioni, of Garys' Vineyard. Not for fans of delicate Pinot Nor, this is a big, ripe, outsized wine stuffed with flavors ranging from cherries and raspberries to cola, chocolate, Oriental spices and tobacco. Silky in the mouth, although the acids are young and sharp.
Only 95 cases were made of this Bordeaux-style blend of 43% Cabernet Sauvignon, 33% Malbec and 24% Cabernet Franc. It's a stellar example of the high-end and highly cellarable wines that can come out of South Africa, oozing with depth, concentration and complexity, all in a harmonious, balanced package. It's dark and brooding right off the bat, boasting firm, tight blackberry, cherry and cassis fruit that's coupled with hints of raspberry sauce, pressed violets and baking spice. The palate is strong and packed with black fruit flavors that lead into a long, evolving finish of char, espresso bean, cigar and woodspice. Firmly structured and robust in feel, try from 2022–2028, though it could mature well even beyond.
Only a cave cooperative could deliver Hermitage at this price. Even better, the wine is excellent and admirably reflects its terroir. Cracked pepper, leather and mocha aromas lead into flavors of coffee, black olive and peppery spice. It's medium to full in body and slightly creamy in texture, with a long, silky finish that reflects bottle age. Drink now–2025.
Only a few producers import wines made with the Pecorino variety, and if you like fresh, light Italian whites they are definitely worth trying. This expression is redolent of fresh pear, honey and Golden Delicious apple and even has a slightly greenish hue within its pretty golden highlights.
Only a portion of this postage-stamp property (8 acres) is planted to Pinot Noir, so quantities of this gem are tiny. That said, it epitomizes Mornington's charm, offering floral scents, generous fruit and a supple, silky texture. Dried flowers, black cherries and hints of vanilla mingle easily, lingering through a long, fruit-driven finish. Drink now–2023.
Only a small portion of this vineyard is planted with Chardonnay, and it has produced a minerally wine that's both crisp and ripe. The acidity is dominant at this stage, which lends the palate a juicy, peach- and citrus-like character. This wood-aged selection needs time.
Only a small proportion of barrel-aged wine goes into this blend, so the emphasis is on bright pear and melon fruit, backed by concentrated citrus flavors. It's lighter in weight and less richly textured than Clearview's Reserve or Endeavour bottlings, but is still a charming Chardonnay for drinking over the next couple of years.
Only disgorged in 2007, this fine vintage wine has preserved all its freshness. There are white fruits, pear juice, a crisp texture. They combine well to create a wine with considerable minerality, flinty, but full in the mouth. Age over the next 4–5 years.
Only eight barrels of this totally wonderful stuff were produced. This young, immature Syrah is massive and splendid. Huge in fruit, pepper, smoke, and earthy flavors, swaddled in rich tannins and smart oak. Great now, but will improve over the next 4 years.
Only estate-grown grapes go into this blend that's one third each Cab Franc and Merlot, plus one third a mix of Cabernet Sauvignon and Petit Verdot. It's already drinking well, with super fruit concentration bringing raspberry, blueberry and cherry together in a wine finished with luscious chocolaty oak flavors. Smooth and forward, it gathers itself and focuses through an engaging finish.
Only faint glimpses of ripe red plum with aromatic spice reminiscent of clove and cinnamon reveal themselves. With more air, the characteristic pepper appears, as does dark, ripe fruit. The palate is concentrated and structured but remains fresh and slender. This is elegant wine for an elegant occasion.
Only faint notes of apple and lemon appear on the nose. The palate has a creamy, leesy element and a light, toned body. There is real freshness here, even if the aromas are subdued.
Only if you enjoy very lean, ultrafresh and tart red wines will this work. It starts with simple punchbowl aromas of red grapes and berry, and then comes a skinny, tart, grating palate that's all acid and no substance. Calling it “traditional” or a “terroir” wine would only be misleading.
Only in California's warmer regions will you find the enormously ripe cherries and blackberries this Cabernet offers. It's as sweet as jam. Likeable, even opulent, but would benefit from greater dryness and structure.
Only in Washington can you find pure varietal, single-vineyard Merlot at this price that shows such power and depth. Aged in American oak barrels with French oak stave inserts, it displays plenty of smoky caramel and coconut flavors, but the fruit is there in good proportion. This wine is sure to find plenty of admirers; if only more than just 58 cases had been produced.
Only just off dry, this finely balanced wine is tangy, zesty and rich. Its white-fruit flavors and touch of zingy lime are infectious and immediately attractive. Enjoy this stylish wine with Asian food.
Only just off dry, this is a crisp Champagne with a cookie-pastry flavor that balances fresh lemon and orange-zest flavors. While fine with food, this would be an excellent apéritif.
Only lightly spicy, it has a smooth texture and a fruity peach character. It is off dry, but tastes drier because of the light spice. The acidity helps give freshness.
Only lightly wood aged, this is a fruity wine with a touch of spice, some peaches and fragrant acidity. It is delicious wine and ready to drink.
Only mildly herbaceous, this is a soft, gentle wine. It has ripe apple and peach fruits, juicy acidity and an attractive perfumed character. The wine is still young, so give it a few months.
Only occasionally produced, this reserve-level wine is a bit of a mystery in this new vintage. It's tart and shy, its black fruit laced with assertive acidity and its finish excessively astringent.
Only one barrel of this Paul Hobbs-consulted bottling was produced, and that extreme focus made for a powerful and rich though not overripe result. Concentrated blackberry and violet aromas are cut by crushed gravel and cedar spice notes. Leather, tobacco, rose petal and black pepper accents spice up its black fig flavors on the hearty palate, which is structured with fine-grained tannins.
Only one barrel was made with fruit from the Doc Stewart vineyard on the Wahluke Slope. The saturated color and a nose redolent of forest floor and dried leaves are attractive, but the fruit falls rather lightly on the palate, delivering strawberry-candy flavors. Balanced and a bit earthy.
Only produced from Grand Cru vineyards, this ripe wine offers yellow fruit flavors cut by dry tangy citrus acidity. It's full in the mouth, with a creamy mousse and attractive freshness. The wine, with its hints of toast as well as fruit, is ready to drink.
Only produced in magnums, this Champagne is crisp, tight and with intense acidity. It is tangy, salty with lemon and grapefruit flavors. It is only just ready to drink, the magnum allowing it to age more slowly. Best to drink from 2018.
Only produced in the best vintages, Caracci is a beautifully golden colored wine that opens with very immediate aromas of dried fruit or apricot, lemon zest, honeysuckle and almond paste. It feels crisp, direct and fresh on the close.
Only produced in the best years, such as 2002, this is a 60-40 blend of Chardonnay and Pinot Noir from Grand Cru vineyards. This intense wine is well-balanced and packed with fruit tones, yet seems to be just approaching maturity. It is full, generous and tightly textured. Drink now and until 2025.
Only produced in the best years, this is a finely made wine. It has ripe, concentrated fruits that are juicy when youthful and that will develop well. Black currants and berries push through the still firm tannins bringing with them intense acidity. All these elements will allow the wine to age well. Drink from 2019.
Only recently disgorged in July 2017, this bottling is still young. It is structured with a hint of tannin as well as a steely tight texture. It is going to develop into a fine wine, rich and with a blend of apple and ripe pear flavors. Drink this bottling from late 2018.
Only recently identified, the Jampal is a rare and ancient local grape from the western Lisboa area, close to the ocean. It produces a crisp, tight and mineral-textured wine. This example is fresh, lively and bright with sliced apple and lime flavors and a fruity aftertaste. It is ready to drink.
Only red wine can be made under the Cahors appellation, hence the Vin de Pays moniker for this white from Jean-Luc Baldès. It is rich, creamy, touched by apricots and ripe quince. It finishes softly, warmly, rather than crisply.
Only red wine can be produced under the Cahors appellation, so this is released as a Côtes du Lot. It does however come from the Château de Mercuès vineyard, producing a floral, fresh and creamed-apple flavored wine. It is now ready to drink.
Only released in top vintages, this is Jim Barry's luxury cuvée of Cabenet Sauvignon. It does see plenty of oak, so it shows impressive notes of baking spices, vanilla and brown sugar, but it backs those with ample dark fruit. It's elegant despite its size, with a fine-grained tannins lingering on the finish. Drink now–2025, and possibly beyond.
Only slight notions of fruit appear on the nose. The palate is softly fruited with ripe pear and tart apple, achieving a beautiful, unobtrusive and quiet balance. This wine may be quiet and understated but it has honesty and a supple drinkability that makes you want more. Subtle notes of orange peel become more convincing with every sip.
Only slightly less rich than its Beast counterpart, the 2007 Beauty is a full-bodied wine nonetheless. Notes of blackberries, dark chocolate and espresso are framed by supple tannins and end with mouthwatering acidity. Drink now–2017.
Only the brave and lonely continue to try to forge top Cabernet from Santa Barbara County, especially at this price. While the mission is not impossible, Cabs like this don't advance the cause, no matter how nobly inspired. Dry and herbal, the wine shows only modest blackberry and cherry flavors, and is dry and hard on the finish.
Only the faint smell of grass emerges from this wine, but the palate is another story, with fresh squeezed lime and brisk nectarine flavors. The mouthfeel starts rich and then zips up tight with nice acidity. This vibrant wine needs food that's both rich and exotic, so try Chinese or Indonesian.
Only the juice at the heart of the pressing is used to make this attractive and ripely fruity wine. It has a soft, full texture with juicy acidity and generous tannins. The wine is dense, packed with red plum and berry flavors and finished with just the right, fresh acidity. Drink now.
Only the least of Dagueneau's wines is under $30, but a darn fine wine it is. Smoke, green herbs, flint and lime aromas and green fern, honeysuckle and powdered quartz flavors make for a complex drink that finishes ultraclean.
Only the second garrafeira (the name means special selection) made by the Borba cooperative, this is a serious, complex wine that wears its tannins and rich fruits lightly. The dried fruits, chocolate and edge of bitterness all promise aging potential. There's a fresh, juicy feel to the aftertaste, before the spice from wood aging kicks back in.
Only the second released vintage of this wine for Felton Road, and already the improvement is noticeable. The black cherry fruit is bold, the vanilla-laced oak assertive, and the overall impression is one of power rather than nuance. Maybe that will come with age.
Only the second vintage of this vineyard-designate wine from an estate property, this bottling offers spicy cherry, black tea and dried herb, backed by oaky backbone and structure. Dark chocolate and leather play on the palate in subtle waves, hitting their strides on the finish. Cellar through 2020.
Only their second vintage of Finger Lakes Riesling, Long Island's Macari Vineyards makes quite a splash with this beautifully honeyed yet dry and fruitful wine. Richly textured with notes of yellow freesia and preserved peach, it finishes elegantly on a subtly astringent black tea note.
Only two acres in size, this southeast facing vineyard has produced a ripe, spicy wine. Soft peach and pineapple flavors are rich and opulent. A tang of acidity over the wood aging gives the wine shape. It is still young, so don't drink before 2018.
Only two barrels were made of this pure Malbec, a tightly wound wine with a well-defined mix of berry, bramble, bark and herb. It shows good balance and good length, with a finish that's streaked with notes of coffee and chocolate.
Only very slight citrus notes appear on the nose. The palate opens into soft fruitiness with slight hints of apricot and peach. The chief attraction, though, is a central, vivid theme of white pepper. This is light bodied but full of subtle charms.
Only very subdued notes of citrus emerge and add a little polish to a rounded, balanced and dry palate. However, a lovely, bundled ray of tangerine zestiness at the core brightens the wine immensely.
ONX's current releases are quite delicious and complex. This rich, multi-layered blend of 63% Syrah, 21% Malbec, 11% Grenache and 5% Petite Sirah shows blackened plum, blueberry, soy, porcini mushroom and pepper notes on the nose. On the palate, blackberry, charred lamb and rosemary flavors are the story, framed by upright structure and powerful acidity.
Oodles of black cherry and boysenberry fill the aromas and flavors of this bold but not-too-big wine. The rich, ripe fruit shows right away in the nose, and continues on the palate but gets reined in a bit (in a good way) by a firm texture created by good acidity and tannins.
Oodles of blackberry and ripe grape flavors characterize this smoothly textured, well-balanced red blend. Firm elements of tannin and acidity support the ripeness, and the wine tastes fresh and mouth-watering. This will be great with meat, pasta and cheese.
Oodles of fresh raspberries, cherries and spices in this zesty young blush wine. It's elaborately rich but oh, so dry and crisp. Just a delight, one of the best rosés of the vintage.
Oodles of rich, ripe fruit in this soft, gently structured wine. The blackberries, cherries, plums, chocolate and spiced coffee finish with evident sweetness.
Oozing richness and opulence, the bouquet delivers a steady stream of honey, flower and apricot aromas. On the palate, this is silky and creamy, save for a tingling touch of acidity that keeps the palate refreshed.
Opaque and almost black in the glass, this young bottling shows savory aromas of roasted meat, crushed slate, dark chocolate, fresh thyme and green peppercorns. Ripe black fruit flavors leap from the glass, bringing layers of thyme, pepper and Indian spice, all framed by bright acidity. Ready to enjoy now.
Opaque and full bodied, this is a big Cabernet Sauvignon-based wine from a ripe year, with finely etched elements of smoky char, tar and graphite. The fruit is a combination of ripe blackberry jam and black-currant tartness, with sizable hits of black cherry.
Opaque and inky with shades of purple and black, this dessert wine smells both fresh and dense with blackberry, blueberry and gravel notes. The palate packs ripe blueberry and black-cherry-paste flavors with grippy plum-skin texture and a touch of espresso, proving quite sweet but complex.
Opaque and thick in color, this bombastically powerful and concentrated wine has pruney sweetness lurking on the back palate, softened by sprinkles of vanilla and black pepper atop a sturdy helping of blackberry pie.
Opaque and thick, this soft, black peppery wine is ripe and bright in clove, crisp red currant and cranberry, with a streak of eucalyptus-like mint. It finishes in a subtle flourish of cedar and tar.
Opaque and thick, this wine is robust, yet balanced—a study in cedar and pencil lead that drives into a dimension of dried herb. The savory components find companionship in fruitier notes of cherry and blueberry, before a tannic, oaky finish closes things out.
Opaque and thick, with all types of black fruit aromas blending with smoked meat scents and toasty darkness. The body is fleshy and extracted, with raw tannins and a clacky feel. Tastes woody and baked, with blackberry, licorice and sweet plum flavors. Turns herbal and minty on the finish.
Opaque black to the eye, this is a massive, high-alcohol, syrupy Garnacha that is more like Port than dry wine. Aromas of prune and raisin dominate, while the palate is thick as molasses, with gummy, raisiny flavors that finish with heady notes of coffee and chocolate syrup. At 16% ABV, and with outlandish weight and stickiness, this isn't what you'd call a food-friendly table wine.
Opaque deep purple in color, this luxuriously rendered wine comes from the eastern Vaca range of the Napa Valley. It expands on the palate with a richness of plum, cinnamon, brown sugar and dark chocolate. Smooth and sturdy in tannin, it finishes with a taste of hazelnut.
Opaque in color and manner, this wine benefits from the 5% addition of Malbec, a speciality of the producer. Juicy blue and black fruit intermix around a touch of milk chocolate, with smooth tannins and well-integrated oak. This is a classically styled wine balanced against a richness of California fruit.
Opaque in color, this saturated Malbec-led blend exhibits coconut and cola aromas along with fully ripe blackberry notes. This is massive in the mouth, with a solid foundation. Maximum berry expression and a jammy, deep-fruited finish give this power and content beyond its price point.
Opaque in color, with a driving bouquet loaded with graphite, pastry and incredibly ripe black-fruit aromas. Feels rich, but with fine acidity creating superb balance. Tastes like a cascade of blackberry, cassis and chocolate, and then comes a finish of coconut, vanilla and texture. Drink now through 2014; contains 9% Cabernet Sauvignon.
Opaque in color, with blackberry and licorice aromas but also a distinct streak of brambly herbs and green. Later on, pine needle and tartness enter the fray. This is a commendable modern Rioja but it does have a few issues, namely a green herbal component.
Opaque in color, with heady aromas of berry fruits, copious oak and minerality, this is a generous and fiery red blend. In the mouth, the feel is hot and edgy; flavors of molasses, roasted berry fruits and smoked meat finish hollow.
Opaque in color, with herbal aromas that include graphite, tobacco, sweaty leather and mocha along with floral berry fruits. The acidity is high due to coastal origins, so the blackberry flavors run tangy, with herbal leanings. Streaky, sharp acidity is the only sticking point.
Opaque in color, with reduced aromas of mushroom, rubber and so forth. But do not give up on this masculine bruiser; it will loosen up with air and offer plum, leather and chocolate flavors that are nothing short of excellent. And while it's a touch zesty at its core, the wine still mixes in enough coffee and richness to make it a modern-style success story.
Opaque in its deep purple color, this microchip-toting bottle fills the nose with the wet clay and menthol aromas. On the palate, graphite and black volcanic rock come with a touch of caramelized fruit and dark spices, such as black pepper, that take hold. Still rich with tannins, this will continue to emerge until 2024 if not longer.
Opaque purple and thick in the glass, this wine has inky, supercharged aromas of ripe blackberry and spice. It feels amped up but balanced, with more intensity and clarity than what most other $18 reds offer. The flavors of wild berry, mild herb and chocolate finish in a rich, toasty wrapping.
Opaque purple in color, the nose smells equally dark, boasting integrated aromas of blackberry, cedar, graphite and charred sugar. Full bodied with tight tannins, the palate still manages to show some finesse, plus dried herb, mineral and cocoa inflections.
Opaque purple in color, this extracted, grapy Malbec smells of blackberry, iodine and wood shavings. The palate is lush and fat, with more than enough tannic scrub. Hard, blocky black-fruit flavors give way to an oaky finish with spice notes.
Opaque purple to the eye, which portends the wine's dark, meaty, jammy aromas of black fruit and leather. The palate is chewy and syrupy in feel, with massive but basic blackberry, toast and peppery flavors. Big and hot on the finish, with size but suspect balance. 67% Tempranillo and 33% Shiraz.
Opaque to the eye, this has a bouquet that's tightly sealed with aromas of oak, tobacco and cola, and a baked, minty note. Saturated but not syrupy, this has roasted, savory flavors of clove, nutmeg, hickory and baked blackberry. It remains roasted, deep and delicious on the finish. This is entirely modern, full bodied and excellent as a whole.
Opaque to the eye, this is rich, heady and full of inky blackberry aromas and notes of graphite, balsam wood, tobacco and coconut. A lush, mile-deep palate offers chocolaty flavors of blackberry, roasted meat and salt. Ripe black-fruit flavors dominate a lush finish. Drink through 2020.
Open-grain oak aromas are out front, followed by sweeter scents of marzipan, prune and chocolate. A full, tannic palate is deep and dense, while toasty blackened flavors of cassis and blackberry finish with notes of mocha, chocolate and pepper. This is a bit rough and tannic, so cellaring will help it calm down. Drink through 2023.
Open-grained oak aromas dominate a toasty nose with heat. This feels lean and tomatoey. Flavors of tart plum and pie cherry are almost sour and feel edgy due to severe wood tannins.
Open-grained oak aromas lend molasses and vanilla to the nose of this well-built Rioja. It's lively and choppy on the palate, with roasted plum and berry flavors, finishing dark and toasty with oak and graphite notes. Drink through 2026.
Open-grained oak aromas sit on top of dark-berry scents. This blend of Tannat, Merlot and Zinfandel is ripe and beefy on the palate, with jammy weight. Toasty black-fruit flavors are peppery and spicy, while this displays a firm grip on a dark, smoky finish.
Open-knit and approachable, this is a warm, velvety wine. Cedar, chocolate and cherry notes glide easily across the palate. Drink now–2020.
Open-knit aromas of apple, pear, green melon and mineral are perfectly good, while the palate is high in acid and kick. Flavors of grapefruit, generic citrus and grass are solid, as is the finish, which keeps its line. A snappy, alert, easygoing wine.
Open-tank fermentation gives this wine a ripe, jammy character that is balanced by the intense black fruits and acidity. Together they form a rich, structured, juicy and firm wine that is likely to age. Drink from 2019.
Open and charming as its name suggests, the wine is ripe and soft. The acidity is somewhat lost in the sweet, almost tropical fruit.
Open and flattering, as are many of the 2000s, showing a dose of smoky, toasty oak layered over buttered nuts, honey and peach. Turns more citrusy on the finish, with tangerine and mineral notes lingering gently. Quite oaky, but has the depth of fruit to support it.
Open and friendly, this is the epitome of a newly released wine that should sell well in restaurants and fly off the shelves of wine shops. Not only will it go nicely with pasta or grilled meat, it's properly balanced and solid on its own feet. Cherry is the predominant flavor, and on the finish there's vanilla and tannins that won't quit.
Open and fruity, this delicious, already drinkable wine is a typical Portuguese blend that's dominated by Touriga Nacional. It has an attractive perfumed aroma along with toasty wood flavors and black currant freshness. The combination is full, forward and delicious now.
Open and fruity, this is a fresh citrus and green fruit flavored wine. It is light and crisp with only a hint of texture, more in the way of enjoyable fruitiness. Drink now.
Open and inviting, this wine lays out traditional Chardonnay aromas and flavors of peach and citrus accented by toasty oak in a powerful and easily understood wine. There's a certain lack of finesse that's more than made up for by rich and expressive flavors.
Open and primal on nose, this has notes of game, roasted meat, lead pencil, green bell pepper and blackberry. It offers succulent fruit on the midpalate, accompanied by generous viscosity and oak. The wine sits broadly across the palate with significant heft, chewy tannins and moderate acidity. The harmony of flavors and structure lingers onto the lengthy finish.
Open and ripe, the wine has red fruits and warm tannins. Caramel and vanilla flavors lend a richness to the wine.
Open and ripely fruity, this has fresh acidity, with tight and tangy flavors of lemon zest. A warm, rounded character to the wine puts it firmly as an apéritif.
Open and simple, this has a light touch of citrus fruit, with an edge of wood in the background. It is bright and ready to drink.
Open and soft, with rich, attractive flavors of caramel, milk custard and peaches. There is ripeness in abundance, followed by great intensity of flavor. Subtle wood underlies the wine.
Open this wine and you'll feel as though you've stepped into an Italian deli—so finely has it captured the smell of cured meats. The back layers feature cherry and herb, the finish a burst of roasted, toasted oak. This is a great wine to pair with a range of Italian-inspired meals.
Open, fresh and peachy on the nose, becoming citrusy and leaning toward the acidic side on the palate. Flavors of tangerine, lemon and orange keep it moving, and the finish, while short, is fresh and cleansing.
Open, friendly and lively fruit dominate this crisp clean wine. It comes from one of three estates owned by the Gueneau family. Spice and lively acidity finish this immediately drinkable wine.
Open, generous and relatively opulent, showing all the richness of 2005, along with peaches, apricots and tropical fruits. It's round from start to finish, a luscious Chardonnay. Just some crispness at the end.
Open, generous wine, the fruits showing round, white peach flavors dominant, with a crispening of lemon zest.
Open, soft, creamy, along with a candied fruit character. There is freshness here, with the acidity dominant on the finish.
Opening aromas blend earthy red fruits with a whiff of leather. It's a nicely sculpted wine, tight and stiff, with pleasant berry and cherry flavors that stop abruptly as the finish turns a bit sour.
Opening aromas include black berries, toast and underbrush with whiffs of leather and eucalyptus. The palate delivers fleshy black cherry accented with vanilla, black pepper and coffee alongside dusty tannins. It closes on a sweet note of almost overripe fruit and is fast approaching its ideal drinking window.
Opening aromas include crushed blue flowers, graphite and woodland berries. The bright palate delivers tart red cherry, mint and menthol alongside brisk acidity and silky tannins. Enjoy soon to capture the fresh, juicy fruit flavors.
Opening aromas include dark cherry, fragrant blue flower, orange zest and a hint of meat juices. The palate is warm with an overripe quality but not enough fruit richness or freshness.
Opening aromas include exotic incense, oak, baking spices and baked black plum. The palate reveals restrained black cherry and espresso flavors but the fruit is already fading and can't support the bitter, drying tannins.
Opening aromas include forest floor, red berries, cooking spices and Mediterranean herbs. The juicy palate shows bright red berries, mint and thyme accented with notes of white pepper. It's well balanced but will benefit with a few more years in bottle to fully develop. Drink 2016–2020.
Opening aromas include green apple, Bartlett pear, white peach, mineral and lemon zest. The juicy palate is balanced with fresh acidity and it closes on a hint of white almond.
Opening aromas include stone fruit, pear and nut. The savory palate offers white peach, green apple and mature Bartlett pear accented with bitter almond and mineral notes alongside fresh acidity.
Opening aromas include toasted oak, espresso and tobacco leaf. The linear palate is a bit lean, with coffee bean, tobacco and tart red cherry flavors alongside bracing tannins. The fruit is starting to dry up so drink this soon.
Opening aromas include white flower, exotic fruit and flint. The juicy palate offers grapefruit and lime accented with aromatic herbs and mineral. The succulent finish closes on a note of white almond.
Opening aromas include white spring flowers and apples. The juicy palate offers citrus, exotic fruit and tart green apple alongside soft but refreshing acidity. It ends on a note of white almond.
Opening aromas of cherry, leather, oak and tobacco continue to the palate, which also carries a note of espresso. The wine shows the heat of the vintage with a warm midpalate and a general lack of freshness. Drink soon.
Opening aromas of cola and dark fruits are belied by the tangy, edgy palate that's fresh in terms of its raspberry and plum flavors but not all that deep or complex. A clean, straightforward wine with zest but limited flavors.
Opening aromas of crushed black cherry, blue flower, sweet baking spices and mocha carry over to the palate along with a hint of vanilla. It's friendly, round and ready; enjoy now to capture the juicy fruit flavors.
Opening aromas of cured meats and rubber blend with berry scents and plenty of herbal essence. This is medium in body, with scratchy tannins and roasted, hickory influenced flavors of blackberry and cassis. A fairly oaky but moderate finish is mild and tasty.
Opening aromas of fresh, high-toned herbs and spice are followed by plentiful dark plum and cherry flavors that show elegance and persistence. It doesn't always seem varietal but provides a lot of enjoyment.
Opening aromas of vanilla cookie show a resemblance to Animal Crackers, while the palate is more vivacious and tangy, with flavors of orange, tangerine and apple. We wouldn't call this an elegant or refined wine, but we like its no-issues attitude and citrusy content. Probably good with salads and seafood.
Opening aromas of wildflowers and pears lead to a subtle palate offering tart green apple, juicy nectarine and Barltett pear alongside crisp acidity. Pair this with appetizers and light first courses or sip as an apéritif.
Opening aromas recall leafy underbrush, tobacco and toast. The palate delivers rich black cherry layered with coffee and chocolate. It's ready to enjoy now but can still maintain for a few more years.
Opening aromas recall underbrush, red berry, white mushroom, truffle and thyme with a whiff of leather. The palate offers restrained wild cherry accented with white pepper, mint and sage alongside tightly knit tannins. While the tannins need to unwind, this wine isn't made for long-term cellaring. Drink 2015–2019.
Opening aromatically effusive as a rose garden, this wine takes on darker, thicker overtones of baked strawberry rhubarb as a heaviness of tannin and oak permeates the midpalate. Its youthful power should mellow as an underlying, almost carbonic freshness lurks.
Opening fragrances suggest lemon blossom and white tree fruit. The palate offers juicy apple, Bartlett pear and citrus alongside fresh acidity that gives a bright finish.
Opening notes include vanilla, oak and black fruit. The palate offers black cherry, licorice and espresso along with spice notes. It shows the heat of the vintage and is already evolved.
Opening plum and raspberry aromas are complete and elegant, with dry earthy notes. This feels lush and layered with deep plum, raspberry and creamy oak flavors. Through to the finish, this is long, nicely oaked and complex in flavors and strong in structure and balance. Drink through 2021.
Opening scents of cherry blossoms, fresh-picked cherries, and a dusting of powdered chocolate beckon further exploration. Complex and layered, this opens nicely into a full-flavored effort, with black cherry fruit, cola and a touch of dry earth and mushroom compost. The details and length are impressive. Drink now to 2030.
Opening with a bouquet of dried apricot and almond paste, this is a full style of Sauvignon Blanc, with tons of lemon on the finish. Pair this with seafood.
Opening with a bouquet of red berries complemented by an earthy element, this Merlot offers more fruit on the palate, together with a spicy note. A medium-weight wine with decent acidity, it finishes dry, with more berry and earth notes.
Opening with a bouquet of stemmy earth, lavender and the perfume of a rose garden, this supple, meaty wine is rich in red and blue fruit that's full bodied and concentrated. It finds a freshness in its tangy cranberry finish.
Opening with a clean-cut scent of ripe green pears this has refreshing, lemony zip in a rounded, soft body.
Opening with a creamy tropical fervor, this wine is rich and rewarding in pineapple and a touch of lemongrass, its acidity lingering and supportive of the ripe fruit.
Opening with a fragrance of Spanish broom and peach blossom, this sleek but structured wine is all about finesse and balance. The linear, subtle palate delivers juicy citrus, red apple and mineral alongside lively acidity. It closes on an almond note.
Opening with a mineral-lime edge, this wine announces that it's tough as nails when it's actually more of a teddy bear in the mouth. The off-dry palate is drenched in creamy peach, pear and apricot notes that linger on the finish.
Opening with a mouthful of dusty raspberry and cherry flavors, this Bordeaux blend of a little more than half Cabernet Sauvignon and smaller percentages of Merlot, Cabernet Franc and Petit Verdot offers much in the way of inviting fruit and spice notes. Its pleasing acidity lasts through the finish.
Opening with a pretty honeysuckle nose, this Viognier is completely in balance, with layers of lime and pineapple and restrained weight. Enjoy with Thai papaya salad or ceviche.
Opening with a rich, luxurious nose, this wine is delightfully bright on the palate before evolving into brooding notes of black cherry and smoky oak. Hints of dark chocolate and coconut shavings round out the intrigue and complexity. The wine is ready to enjoy now, but worth cellaring through 2020.
Opening with a strong streak of herb, bitter root and pepper, this carries those flavors on into a palate of cherry fruit, highlighted with orange peel. It's an intriguing wine, still a bit austere, and not as fruit-forward as many in this highly-regarded vintage.
Opening with a toasty, sourdough-like leesy nose, the focus here moves to apple, pear and melon flavors on the palate. The texture is full, but also soft, and the bead is not as lively as some Champagnes.
Opening with a touch of petrol-like reduction on the nose, this Eastside Road-grown wine imparts lighter shades of apple blossom and grapefruit pith, while a well-hewn foundation of minerality forms its core. Deep toffee, caramel and fig tones develop in the glass, with an intensity of body and warmth on the finish.
Opening with an alluring fragrance of acacia flower, Spanish broom and beeswax, this boasts fleshy peach and juicy pineapple flavors, along with mineral notes and a drop of honey. It has lovely depth and should evolve more complexity over the next 2–3 years.
Opening with an attractive buttery, leesy, toasty oak nose, this Chardonnay shows good fruit complexity, blending stone fruits, citrus and melon flavors against an appealing mineral-chalk element. Good mouthfeel and a lengthy finish complete the package.
Opening with an earthy touch of compost and wild mint, this wine develops rich flavor within its broad frame of refreshing acidity, including savory touches of cardamom, cranberry and cola. The tension between fruit and texture gives it complexity and nuanced power in the glass.
Opening with aromas of baked blackberry compote, this Fiddletown Zin is thick in tannin and savory leather, oak and smoke, but delivers fully on its Zinfully hedonistic promise. On the finish, a bite of licorice.
Opening with aromas of barbecued meat, this soft Cab is all about ripe, meaty tannins and smoky oak over any suggestion of fruit, which is hidden among its cedar and tobacco-lined walls.
Opening with aromas of crushed violet, ripe plum and black pepper, this is one Amarone that seamlessly combines a hefty structure with finesse. The ripe, savory palate doles out juicy black cherry, blackberry jam, licorice, cake spice and tobacco alongside firm, velvety tannins that lend it a polished texture. Drink 2017–2026.
Opening with aromas of fresh and dried herbs, this wine follows with notes of blackberry, flowers, and black currant, with smoked meat and black olives providing undertones. The black fruit flavors don't hold back, packing a powerful punch.
Opening with aromas of plum, leather, chocolate and oak, this bold wine is dense and extracted. The palate delivers prune, dried cherry marinated in spirits, licorice, grilled sage and black pepper. There's not enough fruit richness to support the wood tannins that leave an astringent finish.
Opening with aromas of ripe orchard fruit, this delightful, informal sparkler offers yellow apple, Bartlett pear and just a hint of beeswax. It's fun and fresh, with brisk acidity and a lively perlage.
Opening with aromas of underbrush, perfumed berries and crushed violets, this balanced Rosso displays its pedigree. The savory palate delivers dense wild cherry layered with orange peel, white pepper, mocha and cake spices alongside supple tannins. Energizing minerality signals the close. Enjoy now–2017.
Opening with beautiful aromatics, this wine has a heady invitation of orange and apple blossom before revealing a sublime texture and rich oak. Pillowy on the palate, it offers Asian pear and apple flavors, with a slight confectionery quality of crème brûlée.
Opening with classic peavine aromas, this is a bright, fleshy and pungent wine that should delight fans of Loire Valley-style Sauvignon Blancs. Rich, cascading flavors of fig, pear, grapefruit and star fruit keep the mouthfeel lively. Just 10% was barrel-fermented, the rest in stainless.
Opening with competing scents of menthol and fruit preserves, this hits the palate with peppery spice, ample minerality and nicely restrained jamminess. It's more evidence that, even with such high alcohol levels, Zinfandel-makers are keeping an eye on balance, with enough acidity to ensure food-friendly sipping.
Opening with earth and herb, much like its companion vineyard-designated Bucher Vineyard Pinot, this wine is lean on the midpalate but builds character and strength as it goes, and is delightfully measured in tart cherry with memorable subtlety.
Opening with gorgeous aromas of pear, fig and mineral-laden melon and vanilla, this substantial Viognier also manages to stay fresh, vibrant and fruity, a bite of preserved lemon lifting off the finish.
Opening with its rich nose of hay, honeysuckle and yeasty scents, this offering establishes itself as a pleaser, with a smooth mouthfeel, grapefruit and apple flavors offset by tropical fruit notes, and a zingy brisk finish. It’s a tasty offering that possesses a lot of different elements, all well-handled and nicely balanced.
Opening with opulent red fruit and soft tannins, this estate-grown Tempranillo has a big presence of tobacco and pepper. With well-integrated oak it's full-bodied yet understated, opening its layers of earthy tobacco and black cherry over time. Enjoy with traditional Spanish tapas and meat-laden paella.
Opening with perfumy aromatics amid a core of cassis liqueur, this is a nicely balanced, easy-to-drink Cab that has concentration and finesse. With smatterings of Merlot, Syrah and Mourvèdre, it drinks well and will pair well, a serviceable choice for gatherings big and small.
Opening with scents of mature orchard fruit, dried herb and a balsamic note, this nine-year-old wine aptly demonstrates the aging potential of Greco di Tufo. The surprisingly fresh palate shows an impressive depth of flavors including dried apricot, juicy tangerine, candied lemon drop and sage. A flinty mineral vein energizes the finish.
Opening with subtle aromas of white flower, this lively straightforward sparkler doles out yellow apple and citrus zest. Crisp acidity gives it a refreshing finish.
Opening with subtle aromas that recall white flower and citrus, this straightforward white offers flavors of Granny Smith apple and lime alongside bright acidity. It's extremely simple but also clean and refreshing.
Opening with subtle berry aromas and hints of herb, rubber and leather, this is sturdy as a rock, with dry, spicy plum and cassis flavors. Powerful but restrained, it's neither overextracted nor too grapy.
Opens aromatically exhibiting lemon cheesecake, then delves into the rightful amount of apple and pear, finishing with a hearty helping of vanilla and caramel. Del Arroyo remains a source to watch in Livermore, especially for Chardonnay.
Opens in a soft, dusty, melony way, with cider-like flavors, melon and dryness as opposed to chiseled zest. Satisfying but on the bland side, with cider on the finish. Good for casual consumption but unexciting.
Opens like a full-bore barrel buster with heavy char and leather. With time it settles on coffee, toast, chocolate and fig aromas. The palate is big and chewy, with peppery, toasty blackberry fruit and then more toast and coffee on the finish. Seems as much about the barrel as the fruit.
Opens on the scratchy side but settles into true Pinot country with some airing. Chunky and full in the mouth, with round berry flavors and leafy, herbal spice notes. Just juicy and fresh enough on the finish, with additional spice and some burn.
Opens slightly muddled and murky, but then it spreads out toward earthy and mossy. The palate has a lean, dry feel along with simple berry and plum flavors. Finishes with a spicy aftertaste and it improves with time in the glass.
Opens somewhat clipped and choppy, with citrusy aromas mixed with red fruits. The palate is healthy, lean and acidic, with bright plum and berry flavors softened by some creamy vanilla. A solid wine with punch, acidity and a good finish.
Opens with a blast of cola and minty grass, and then comes a raisiny wave and mossy herbal notes that are typical of Navarran Merlot, which makes up 60% of this three-grape blend. Gritty in the mouth, with black cherry, licorice, herbs, raisin and lasting sweetness on the finish.
Opens with a blast of freshly ground black peppercorns, and that peppery tastes travels into the flavor. A very unusual and distinctive wine, it's absolutely, refreshingly dry, with richer notes of cherries, currants and tangerine zest, finishing with a swirl of spicy anise, clove and cinnamon.
Opens with a blast of milk chocolate, raisin and sawdust before settling on black fruit and pepper. Shows good concentration and feel in front of prune, blackberry, licorice and burnt toast flavors. Has good pulse and vibrancy, but it's a bit choppy and oaky.
Opens with a blast of oak rendered as bacon and sawdust. Feels bulky, tannic and tight, with saturated wood flavors taking on a heavy hickory accent that overrides what standard red fruit the wine is bringing. Quite woody for a wine of this caliber.
Opens with a burst of blackberry, mint, game and smoky oak, and turns rich and flavorful in the mouth, with enormous concentration and depth of flavor. Bone dry, the fancy berry flavors float in a silky texture framed by toasty oak.
Opens with a classic nose of cream, citrus and spice, giving way to cotton candy, cardamon and café latte in the mouth. The crisp, dry finish of roasted nuts is attractive but doesn't really linger.
Opens with a compelling nose offering a bready, yeasty and subtle deep strawberry quality. The solid performance continues on the palate, with full, lively flavors and a steady bead. Has a fine mousse and closes with impressive tart-sweet strawberry and plum flavors. Full and complex.
Opens with a complex and elegant nose, offering aromas of lemon, orange, crackers and vanilla. This Champagne has great balance, a light, lively, zingy feel, and fuller, more mature biscuit and vanilla notes. Zesty is a good word here, and a slight chalky element adds further interest on the lengthy finish.
Opens with a complex nose of cherry, plum, cocoa and leather elements that promise much. On the palate, however, it turns much more tart—even sharp—with mild cherry fruit and a light body. Finishes with modest length and a sour cranberry-herb note.
Opens with a dry, dusty firmness that comes through both on the nose and in the mouth. This is fresh and tightly woven with very fine aromas of cassis, spice, crushed stone and milled white pepper. Very firm and tight; age 10 years.
Opens with a foxy, jumpy, jammy set of aromas. The palate is also jammy and amorphous, with candied berry flavors and a drab, tangy, almost peppery finish.
Opens with a light, herbal bouquet that features spice and elegant red fruit aromas. The palate keeps the mode going; it's crisp and fresh, with cherry, raspberry and spice flavors. Finishes firm and dry, with tobacco. A nice blend of Carmenère, Cabernet Sauvignon and Cab Franc.
Opens with a load of sweet, candied black-fruit aromas but this wine excels on the nose because it's composed and precise for being so young and simple in scope. Velvety, rich black-cherry flavors run the show, and the finish brings length and an herbal shading. Very nice for a wine from Toro at this price.
Opens with a mix of minerality, citrus and powdery white fruit scents. The palate packs tang and zest, while the flavors of green apple and lemon are lean, crisp and citric through the finish. Fresh but a little sharp and monotone.
Opens with a mix of toast and dusty, herbal aromas, and with time it turns more saucy than precisely fruity. A bulky wine with a chunky mouthfeel and fleshy flavors of herbal plum. A late wave of tartness and more herbal flavors cements things into place.
Opens with a pinch of green as well as more standard cassis and berry aromas. Borderline sheer in the mouth, with pointed acidity and raspberry and plum flavors. Feels slightly abrasive, but on the plus side it's fresh and juicy.
Opens with a pretty shade of gold that denotes more sophisticated extraction and in fact that impression is carried through to the nose and mouth where the wine exhibits ripe fruity aromas, honey, almond skin, dried herbs and natural rubber. The mouthfeel is thin, but remains a step above the commercial Pinot Grigio that is so commonly available. The wine is packaged with a real vine clipping around the bottle neck.
Opens with a sublime bouquet of tobacco, perfume and baked cherry that conveys a sense of elegance. The palate is saturated and full, with integrated tannins and flavors of molasses, licorice and prime black fruits. This is probably a denser, slightly more ripe version of “M” than in past years, evidenced by the licorice, sweetness and coffee on the chewy finish. Drink now and over the next couple of years.
Opens with a sweet opulent nose driven by aromas of plump cherry, moist pipe tobacco, chocolate fudge, vanilla bean and ground espresso. But the wine is not modern or overtly international in terms of its style. It shows deep roots in Montalcino tradition and a bold, overt personality. Earth, leather and dried tobacco drive the finish.
Opens with a thick amber color and aromas of peppermint, apricot, white mineral and lavender honey. There's a floral component in the mouth but this wine also offers distinctive flavors of dried grass or herbs.
Opens with a warm, baked nose of raisin, roasted plum and tobacco. The palate is scouring and crisp due to sharp acids, and thus the flavors follow suit in that they're lean and tart and focus on pie cherry and red plum. Lean, zesty and lively Rioja to drink now.
Opens with air freshener, chemical notes, lime and pastis aromas. Overall it doesn't smell light and ethereal like some Moscatels, but it's honest and varietally correct throughout. Tastes of honey, candied mango and anise, with bitterness on the finish. Stirs some interest but has its weaknesses.
Opens with alluring, classic aromas of spice, cinnamon, leather, vanilla and tomato along with raspberry. The palate is firm, healthy and dry, with tea, baked berry, dill and cinnamon flavors. Aged six months in American oak, this is a textbook Rioja crianza that's smooth, herbal and on the money.
Opens with an appealing bouquet of dark cherry and chocolate, cedar and leather accents. In the mouth simple berry flavors sporting wood and leather accents take over. Finishes with tart cherry notes and moderate length.
Opens with an aromatic blast of graphite, peppery spice and rubber along with meaty black-fruit scents. Feels round and a bit wayward, with middling fruit, peppery accents and moderate sweetness. Finishes heavy and condensed, with jamminess.
Opens with an odd whiff of masa or cornmeal along with herbal berry aromas. Feels angular and narrowing, with herbal plum and dark berry flavors. Turns greener with time, ultimately finishing with brown sugar sweetness and green pepper notes. Good but herbal.
Opens with aromas of black cherry and waves of resiny oak. Has good body and grabby barrel tannins along with a palate that deals dark berry flavor and even more oakiness. Tastes resiny and saucy on the finish; cleans up as it airs.
Opens with aromas of black cherry, pepper, herbs and rubber. The palate is sort of flat and low in intensity, with smooth but basic flavors of vanilla and berry compote. Tastes sort of roasted and minty on the finish, but also full and sweet.
Opens with aromas of burnt leaves and gritty berry fruit. The palate is fleshy and simple, with herbal roasted-berry flavors. Finishes with more herbal flavor and a lightly scratchy feel. Good enough for the money, but a little short in ripeness, character and structure.
Opens with aromas of burnt leaves, roasted bell pepper and tomato and finally secondary red fruit. The palate is saturated but hard, with herbal, leafy, dry red-fruit flavors and a backing of cured meat. Herbal late, with some old-school cherry and tobacco. A tough wine, but at least it's something different.
Opens with aromas of funky fruit, sweet spice and Band-Aid. The palate is heavy and kind of flat, with weight and richness. Tastes candied and herbal, with a sweet and syrupy finish that's sticky at first and then burns a little as it fades away.
Opens with aromas of lettuce, underripe peach and mineral water. The palate is healthy and crisp, with lemony acids and fresh flavors of green fruits and lettuce leaf. Clean but lightly bitter.
Opens with aromas of mustard and rye seed. The palate is soft, clunky and a bit cloying, with sweet, gummy, muddled apple and candied mango flavors. Finishes confected, with a tropical leaning. Not the best style for Cava.
Opens with aromas of oak, mint, and herbs, with a hint of blackcurrant. Drinks fairly tannic at the moment, and sharp in acids. There is some berry fruit buried down deep, but not offering a plush, hedonistic experience. The finish is very dry and tannic.
Opens with aromas of tomato leaf, fresh salsa and rubber. Later on red fruit enters the picture, and on the palate there's adequate raspberry and plum with a hint of chocolate. Feelwise, it's a touch gummy. But overall this wine from Patagonia is solid and proves that Argentinean Pinot Noir has its merits.
Opens with aromatics of jalapeño, fresh lettuce, green apple and white pepper. The body is lithe and dances across the palate, while flavors of tangerine, Yellow Delicious apples and passion fruit are clean, light and familiar. An easygoing, likable and honest style of Sauvignon Blanc.
Opens with bell pepper and celery stalk aromas and then come raisin, roast plum and carob bean scents. The palate is a bit narrow and acidic, with baked berry and herbal flavors. Pretty standard and a touch green as a whole.
Opens with berry fruit aromas, density and slightly medicinal notes. Feels bright and lively, with ample acidity pushing toasty, lightly herbal flavors of blackberry and plum. Shows mild spice, licorice and barrel notes on the finish, along with herbal notes. Seems like a very good everyday or value-driven choice.
Opens with black cherry, baked plum and other heavy, semiroasted aromas. The palate is chunky but weak on definition and structure, while the flavors are limited to dry red-apple skins and bland red fruit. Acidic as well, which leads to a washed-out finish.
Opens with black fruit aromas, dry oak and spice. The palate shows an oaky creaminess, sticky tannins and solid berry fruit flavors that are matched and maybe even trumped by buttery oak. A little dry and drawing on the finish, but still a very nice RDD.
Opens with blackberries and spices; fruity, forward and polished. Dry, with good tannins and balance, but just can't break through a certain ceiling.
Opens with blackberry aromas, earth and spice notes. There's a shock of core acidity to the palate that keeps the wine fresh and balanced. Flavors of black cherry and black currant are jammy and on the sweet side, and the finish has a cookie dough quality along with lasting sweetness.
Opens with blockbuster notes of blueberry, cassis, licorice, smoke and earth, all the while displaying great depth. Finely integrated cherry, herb, espresso, oak and soy flavors have that intense vitality that command attention. Full and well proportioned on the palate, the wine finishes long, with beautiful fruit and big but very even tannins.
Opens with bright, popping cherry aromas that are straightforward, much like the rest of the show. The palate is regular and healthy in feel, with standard cherry and raspberry flavors. Finishes the slightest bit toasty and warm. Nice but basic Rioja.
Opens with bright, tart fruit displaying berry, cherry and rhubarb qualities. This north-country candidate has good scale and mouthfeel. Berry, earth and leather flavors, smooth dry tannins, and a dusty earth note on the finish close out this medium-weight and balanced offering. Drink now through 2008.
Opens with burnt, rubbery aromas that eventually cede to asphalt, roasted peanut and leather. The palate is soft and a bit hollow in the middle, with earthy, rubbery flavors of black plum and berry. Finishes with cola, bitter coffee and root beer flavors. Decent and full overall, but rubbery.
Opens with candied berry and salinic aromas. It's tough in its youth and also a little too funky to inspire much confidence for the future. Toughness in tannins; toughness in fruit; quite peppery on the finish. It just isn't that inviting.
Opens with cassis, black cherry, blackberry and dusty aromas that suggest leather. Feels healthy, with blazing acidity propelling dark fruit, toast and vanilla flavors. Juicy on the finish due to semisharp acids, with length and liveliness.
Opens with classic lychee and melon aromas and only a touch of flower blossom. The palate has a nice, clean, healthy feel and flavors of green apple, lime and melon. Exceedingly clean and easygoing, with juicy acidity and proper balance.
Opens with common berry fruit aromas as well as a medicinal, minty note. The palate has short length and definition along with bouncy medium-depth berry flavors. Warm, simple touches of licorice and mint define the finish. A blend of 60% Monastrell with 20% each Syrah and Tempranillo.
Opens with crusty, rock-solid aromas of mineral, shoe polish, herb and dense black fruit. This is a thick but smooth-bodied Cabernet with richness and sweet flavors of blackberry, cassis, fine herbes and brown sugar. Mild tannins, excellent structure and length define the finish. Drink now through 2016.
Opens with dark concentration and extra flesh and density in terms of texture. There's an extra padding of softness that helps buffer the vintage's high acidity and natural firmness. Not ready to drink for another 10 years at least.
Opens with dark concentration and ripe berry fruit with layers of plum, blackberry, dark chocolate, pipe tobacco, cherry liqueur, cola and underbrush. It offers a wonderful 360-degree portrait of Sangiovese Grosso. Tight structure, integration and loads of fruity intensity. Drink after 2018.
Opens with dark concentration and syrupy aromas of cherry liqueur, blackberry preserves and cassis concentrate. The wine is soft, plump and chewy, with a smooth, thick quality to its texture that makes it a natural pairing partner to red meat.
Opens with decent dusty apple and peach aromas, but they don't really hold together for long. And the palate is similar in that it offers adequate opening flavors of green apple and citrus but no improvement after that. Drink right away; it won't age well.
Opens with earth, lemon peel and lightly baked plum aromas. Feels easy and plump, with a good mouthfeel and proper acidity. Shows creamy oak flavors along with rooty berry, toast and milk chocolate. Turns more spicy and dusty on the finish.
Opens with earth, tobacco, briar and nutty aromas. This is now aged to its best state, and while there's still some tannic bite, it's at a straightforward, mature place. Flavors of roasted plum and spice are classy, and the finish is reflective of a fine vintage. Drink now or in the near future.
Opens with earthy-honeyed scents, and turns tart, austere and grapefruity in the mouth, with bright acidity. If you're looking for a lush, exotic Viognier, this isn't it.  —S.H.
Opens with earthy muscle but the nose soon loses focus and freshness as it transitions to rubber and paste along with berry fruit. Hard tannins work the driving palate, while the flavors are of black plum, grape jelly and herbs. Decent but doesn't inspire.
Opens with earthy, leafy aromas that can best be described as “mature.” Throw in tobacco and baked plum, and the picture is complete. The palate is concentrated and tight, with sweet, herbal berry flavors and caramel on the finish. Rugged and herbal as a whole but with good qualities; 50% Cabernet with 40% Merlot and 10% Malbec.
Opens with fairly deep blackberry aromas, but there's also a stemmy edge to the bouquet. Generic flavors of baked plum and berry are lifted by slicing acids, while the finish bounces along before ending with some straightforward chocolate and berry notes.
Opens with floral berry aromas and standard-issue black fruit notes. The palate has moderate weight and stickiness, while the flavors of cassis, berry and rubber are smoky. Juicy and alert enough, but also dense and rich, with caramel and berry syrup on the finish.
Opens with floral, cherry, cassis and coconut aromas, which are followed by snappy, acid-driven flavors of raspberry, wood spice and vanilla. A fresh, lively, healthy wine with a toasty/spicy finish and young, clamp-down tannins. Drink now through 2012.
Opens with funk and foxiness. In the mouth, it's sticky and a bit syrupy in feel, with sweet berry and cassis flavors. Settles down by the time it finishes, but overall it's less clean and pure than in past vintages. Contains six grapes: Syrah, Carmenère, Cabernet, Merlot, Malbec, Mourvèdre and Petit Verdot.
Opens with funky aromas of sweaty leather and cheese that seem rustic for this bodega. Time and airing help the wine plenty, and sooner rather than later it shows typical Rioja dried red fruits, earth, tobacco and spice. Astringent and tight as a drum now, but it will evolve in the bottle and should last another two decades. Not the best Sierra Cantabria high-end wine I've tried but still shows excellence once it finds its stride. Drink from 2015–2025.
Opens with funky, earthy aromas of juniper, herbs, green pepper and baked berry fruits. It's thick and grabby in the mouth, with roasted, herbal plum and berry flavors. Leathery and slightly burnt tasting on the finish.
Opens with generic berry aromas and a slight candied, gaseous undercurrent. The palate is modest and lean, with decent raspberry flavors and not a whole lot of follow through. Basic and a bit rubbery.
Opens with generic red fruit and candy aromas, but the palate is overtly acidic, which causes a sourness to go with candied, medicinal berry fruit flavors. After the tartness subsides, there's regular red fruit notes left over.
Opens with good berry fruit aromas, mineral notes and coconutty sweetness, which is followed by a plump, well-balanced palate of black fruits, plum and licorice. Finishes solid and warm, with enough vitality and juiciness to maintain balance. More or less what you want from affordable Monastrell.
Opens with grainy, whispy aromas of reedy raspberry and smoky blackberry. Feels tannic and aggressive, so it punches ahead with lively, firm flavors of raspberry, plum and strawberry. Finishes oaky, with vanilla and dill notes. Bold Rioja to drink now.
Opens with grapy black-fruit aromas that come across chunky and jammy but don't elicit complaints. Feels round and meaty, with condensed flavors of blackberry and grilled beef. Finishes with a creamy feel, medium length and lasting darkness.
Opens with grassy, slightly burnt aromas that later yield to hickory smoke and herbal berry fruit. Feels fresh but prickly, with grabby acidity setting up flavors of herbs, olive, woodspice and red berries. Finishes fresh and minty.
Opens with gravelly raspberry aromas and sour citrus notes. The palate is high in acidity, while the main flavors are black fruit, licorice and rubber. Licorice reappears on the finish, which is sweet but hard.
Opens with gumball aromas and also foresty spice and bramble. The palate is tight and tannic as it delivers standard red licorice, berry and leathery flavors. Finishes with some salty leather and that's about it.
Opens with hard-baked berry aromas that turn briary and herbal with airing. Smooth tannins and meaty blackberry flavors are matched by barrel-driven vanilla and spice. Oaky and minty on the finish, with spunk and length.
Opens with hard black cherry aromas and roasted notes, while the palate is robust and not uncomfortable, with herbal cassis and blackberry flavors. Warm and slightly buttery on the finish. Regular stuff that won't elicit much reaction one way or the other.
Opens with hard, rubbery, leathery aromas. In the mouth, it's thick and chewy with black fruit but also an herbal edge. There's depth and plenty of oak here, and it finishes sweet and relatively smooth. Starts rough, improves in the middle, and then finishes fairly well.
Opens with hard, tight, rubbery aromas of black cherry and blackberry. The palate is deep and tannic, with a vise-like grip and dark, herbal flavors of cassis, plum and berry. The finish, not surprisingly, maintains the wine's dark, rubbery, pushy character.
Opens with heat and brambly, scratchy aromas of black cherry. The palate is round if a bit sticky, with sweet, candied berry flavors. Round, sticky and sweet as well on the finish, with vanilla notes.
Opens with heavy aromas of earth, compost and baked fruit. The palate has a corresponding heaviness and sweet, roasted, buttery black-fruit flavors. Sticky and oaky on the finish, with lasting sweetness and some bitterness. Chunky and clunky, but not a bad wine.
Opens with heavy aromas of raisin, prune, leather and chocolate. The palate is just racy enough, with depth, big tannins and structure. Tastes grapy and big, with blackberry fruit and a chocolaty aftertaste. Toasty and a little gritty and tannic on the finish, and ultimately it's a little sweet but still impressive for Chilean Syrah.
Opens with honest green notes of gooseberry, lime and sea foam, and while the palate is a touch soft in texture, it has true Chilean SB flavors of bell pepper, fresh lettuce and melon. Sturdy on the finish, with a forward attitude.
Opens with honey, orange and a bit of harsh matchstick. The palate is sticky and comes up just short of cloying, with candied melon, citrus and mango flavors. Finishes sweet and sugary, with caramel and toffee notes. Tasty but unctuous.
Opens with horsey notes typical of Lemberger, followed by tones of cherry pie and preserved lemons. Crisp, almost tart on the tongue with a short-to-medium finish of singed cherries. Drink up.
Opens with horsey, leathery aromas that are funky and wild, but are surrounded by solid berry-fruit scents. Picks up steam on the palate, which is easygoing, solidly built and just firm enough. Tastes of blackberry, cola, spice and chocolate, then finishes smooth and creamy.
Opens with immense, luscious aromas of apricot liqueur, vanilla custard, fennel, orange blossom and honeysuckle. Explodes on the palate with enormous fruit and spice flavors; it’s intense and concentrated. Very sweet, but the acidity is high and cleansing. It has a velvety texture, and finishes long and sweet. Enjoy it with vanilla ice cream or crème brûlée
Opens with jammy aromas but it's also stewed and stalky. The palate is resiny and tannic, which means it's grabby. Tastes a bit leafy and burnt, with spiced, roasted red plum flavors. Offers mostly oak spice and heat on the finish.
Opens with lactic, slightly raisiny aromas that turn oakier and creamier with airing. Dense, rubbery and intense on the tongue, with dark flavors of blackberry and herb in the middle. Finishes long, earthy and slightly herbal, with tannic bite and grip. Drink now through 2014.
Opens with latex and mint scents that yield to cherry and plum aromas. Grabby and acidic in the mouth, with quick, racy plum and raspberry flavors. Juicy but not all that tasty or interesting. A generic style of RDD.
Opens with leather, cowhide and sweet notes of raisin and licorice. The palate is a bit scratchy, with leathery red fruit flavors, oak-driven spice, bitterness and then mild heat on what amounts to a snappy but earthy finish. Improves with airing.
Opens with leathery aromas suggestive of animal hide along with a leafy element and nuttiness. Airing reveals a compact, medium-intensity palate with baked, roasted, fairly sweet berry flavors. Finishes sweet and mildly leafy.
Opens with lemony aromas before blackberry settles in. Feels regular and rolls along a straight plane: Crisp flavors of raspberry and black plum lead to a snappy finish that's just long enough and contains chocolate and vanilla flavors.
Opens with light but earthy raspberry aromas and plum, and then it breaks up a bit with airing. The palate is lean but fresh and gritty, with cherry and cola flavors in front of a limited, narrow finish. Run-of-the-mill, which isn't bad given the price.
Opens with light tropical aromas, toasty oak and vanilla. It's honest on the palate, where the body is good and structured and the flavors of peach and apple are accented by toasty oak. Nice and balanced, but maybe a touch woody for what it is.
Opens with light, earthy aromas of berries and oak and a curious waft of autumn leaves, then turns soft and simple in the mouth. It's a pretty wine, dry and with some good structure, but no special depth. Might improve in the cellar, but it's a gamble. A blend of Cabernet Sauvignon and Merlot. —S.H.
Opens with lofty, airy aromas of flowers and pears, and then in the mouth comes a full rush of grapefruit and orange pith. Finishes nicely, tasting of tangerine with hints of licorice and tarragon. In terms of mouthfeel, it's a plump, medium-acid wine, so drink it now. Best Buy.
Opens with lovely blackberry and herb aromas that suggest richness and ripeness but not overt weight. It feels lush and deep, and tastes totally pleasant and easy, with black fruit, toast and pepper flavors. A thorough and balanced blend of Malbec, Cabernet and Syrah.
Opens with mellow peach and melon aromas and some oak. The palate is round, creamy and full, but hollow in the center. Tastes of spiced, dried apple with a stalky, pithy accent. Easy and basic on the finish, and overall it's pricey for what's in the bottle.
Opens with mild green, minty aromas that suggest tobacco, Middle Eastern spice and basic black fruit. The palate seizes control with grabby tannins and monolithic but unwavering grape and black-fruit flavors. Hard and tannic especially on the finish, with lingering lemony oak. A blend of Cabernet Sauvignon, Carmenère, Monastrell and Tempranillo.
Opens with mildly baked aromas but there's enough fresh fruit, fine herbs and lavender to make it inviting. The palate is narrow and tight but clean and lively, with herbal berry flavors and plenty of power. Finishes long but lean, with cleansing acids. Will go well with an array of foods.
Opens with minerality, crisp fruit and sweet melon aromas. In the mouth, it's showing cut and acidity in front of sweet pear and melon flavors. Turns pithy and grassy on the finish, with applesauce and spice notes poking through.
Opens with minerally, almost metallic aromas, along with rubber and berry mixed in. Feels fresh and ready, with plum, berry and chocolaty flavors. Finishes with a smooth feel, but maybe it could use a bit more cut and tannic structure. A wine that falls squarely in the middle zone.
Opens with oily, hard aromas of peanut brittle and resin. After it airs out, it's lively in the mouth and grabby, with resiny, bitter notes mixing with core citrus flavors. Zesty but pithy on the finish.
Opens with orange peel aromas. This wine from the Pansa Blanca grape is balanced and easygoing, with sweet but friendly flavors of citrus, melon and mango. Mild and controlled from front to back. Drink well chilled.
Opens with peachy, citric and saline aromas. Feels moderately fresh, but seems as though it's starting to mature as it's fleshy and pithy. Flavors of nectarine, orange and bitter pith are good but lack that ethereal quality that can make Albariño special. Drink now.
Opens with pointed red fruit aromas as well as an herbal/green infusion. Feels grating and scratchy, with red currant, plum and milk chocolate flavors. Finishes with buttery oak and vanilla. Pretty much your standard fare Chilean Cab.
Opens with red fruit aromas that are like a million other generic red wines, while the body has size, grab and stickiness. Flavors of cola, cherry, cassis and plum are red in nature and basically good, while the finish is candied but not overly so. An everyman's Cabernet in every sense of the word.
Opens with roasted, herbal aromas that suggest crusty black fruit, olive and leather. Feels mostly fresh and lively, with forward kick and good, meaty flavors of herbal black fruit, cassis and olive. Lightly herbal and toasty on the finish.
Opens with rooty, baked aromas before finding its legs and plenty of ripe, attractive berry fruit. The palate is juicy and solid, with good acidity and nice flavors of wild berry, chocolate and toast. Stylish and very solid. Definitely a food-friendly Malbec.
Opens with rubber, smoke, leather and coffee aromas, then the fruit comes in on the palate, which is juicy and correct, with tight, fresh red-fruit flavors and notes of ripe tomato and pepper flake. Finishes spicy and dry, with a crispness that'll make it 100% food-friendly.
Opens with rubbery, gaseous aromas that morph into latex and finally briary berry. The palate has a highly regular, tannic feel along with minty, generic flavors of berry and herbs. Basil and spice notes show up on the mildly green finish. Contains 15% Malbec and Syrah.
Opens with scratchy, dusty aromas of red fruits and herbs. The palate is round but clunky, with sweet, grapy flavors of blackberry and blueberry. Finishes rather oaky and mild, with a grainy feel.
Opens with sensational aromas that span plum, berry and chocolate. Feels compact yet juicy, with a lot of depth and purity. Wild berry, mint and bacon-like flavors work the palate, while the finish is defined by tannins, woody spice and natural body. A smooth bruiser to enjoy with venison or steak.
Opens with sharp cherry, cola and mint aromas. The palate is fairly acidic and sheering, but it's also zesty and fresh, with clean berry and mild raisin flavors. Offers reasonably good length, with an acidic choppiness balanced by good fruit flavors.
Opens with sharpness along with red-fruit notes and a hint of vinegar. The palate holds onto that acid-driven feel, and there's saucy, herbal berry and cherry flavors. Finishes on the shallow side, with a pinch of bitterness.
Opens with soft black fruit aromas, and later orange peel and floral notes enter the picture. This is a ripe style of wine with body and heft. Blackberry, sweet black plum, chocolate and brown sugar control the flavor profile, and while it's sweet and arguably confected, overall it's a solid blend of two hearty grapes.
Opens with solid grape and red-currant fruit accented by tobacco, but on the palate the wine is light for a Petite Sirah, usually a hefty wine. As the fruit is from very young vines, it's not a terrible surprise, and it's a positive sign that Israeli winemakers are stretching their horizons. Finishes tart-sweet, with red berry fruit and a hint of licorice.
Opens with spice notes of cinnamon and anise before transitioning to fuller cherry and plum flavors. The mouthfeel is warm and fatty, while the finish still holds some buttery notes and tannic grip. Nothing spectacular but not bad for a 1999 wine from Valdepeñas.
Opens with standard olive, herb, tobacco and black fruit aromas. The palate is big and tannic, with baked blackberry and herbal-leaning flavors. Warm and full on the finish, with a carryover of the wine's core flavors.
Opens with straightforward aromas of strawberry and cotton candy, giving way to peach and apple on the (slightly watery) palate. The unobtrusive acidity and off-dry style of this wine make it a good partner for sweeter dishes, like calamari in a candied citrus sauce. Drink now.
Opens with sweet cherry and raspberry fruit but turns noticeably crisp in the mouth while some nice gamy notes appear on the silky finish. An ideal pairing for roast suckling pig.
Opens with sweet fruit aromas, a whiff of oak and red candy, while the mouthfeeel is juicy and mostly fresh, with clean fruit flavors and more than adequate ripeness and sweetness. Fresh, composed and pleasant in the scheme of things.
Opens with sweet milk chocolate and candied aromas that don't seem totally natural. Feels drawn down, with standard red berry flavors that get lost rather quickly. Finishes juicy and forward, with acidity balancing off some leftover oak.
Opens with sweet, candied fruit and herb aromas. The palate is aggressive and fairly tannic, while the palate rattles about with herbal wild berry, coffee and burnt flavors. Definitely lively and forward, but also rough and slightly drying and bitter on the finish.
Opens with tarry, cooked aromas but with airing, oak and ripe, earthy berry notes squeak out. The palate is chewy and solid, with extract and tannic grab as well as smoky, sultry flavors of roasted black fruits and bouillon. Meaty and satisfying.
Opens with thin fruit and alcoholic burn, and while the wine is always hollow in its middle and basic, it does offer adequate plum, raspberry and peppery flavors. Toasty and bitter on the finish, with an o.k. mouthfeel.
Opens with tight black cherry and raspberry aromas, but also a whiff of pine and chemical. The palate is round, full and tannic, with snappy berry flavors accented by balasmic notes, oak resin and vanilla. Finishes with traditional vanilla-dill notes and a slight stemminess.
Opens with tire rubber, char and minty, smoky black fruit. Feels mostly fresh and bold, with blackberry, blueberry and coffee flavors. Just dense, sweet and spicy enough, with espresso bitterness to the finish. Composed and competent value red wine.
Opens with toast and vanilla aromas along with baked apple and oak. The mouthfeel is solid, while the flavors blend barrel resin, pear, banana and macadamia nut. Finishes healthy and clean.
Opens with tolerable green tobacco and green bean aromas interspersed with black-fruit notes and earth. It feels astringent and supertannic, with leathery, herbal berry flavors. Same on the finish, which is rough in feel and tastes herbal.
Opens with true citrus, nettle and other snappy, prickly aromas. Like many Chilean SBs, it's fresh and charging, with zesty green-fruit and citrus flavors. Lime is present on the finish, as is a touch of lasting bitterness. Good but straightforward, and slightly narrow.
Opens with vanilla and minerality along with standard apple and peach aromas. It's a bit darker and more tan in color than what you'd expect, with fine acidity and integration throughout. Shows touches of white pepper, nutmeg and dried papaya on a classy finish. Dry and subtle at all points.
Opens with warm, baked black fruit aromas and then a wave of woodiness takes control. The palate is round, full and sticky, with beefy but generic black fruit flavors and too much oak. Finishes with vanilla and resin; not a bad wine but needs more balance and fruit.
Opens with warm, woody aromas that fold in molasses and maple along with mildly baked berry fruit. The palate is alert but balanced, with proper acidity pumping up cherry, plum and snappy berry flavors. Buttery notes and toffee warm the finish, which keeps its poise.
Opens with watery, citrusy aromas, and tastes of apples and grapefruits. Not much complexity or depth, but it's clean, with no flaws. On the soft side, and finishes with a little residual sugar.
Opens with wild, foxy aromas that suggest wet animal fur. With time things settle, setting up a plump palate with sweet but fairly bland blackberry and blueberry flavors. Turns hot and woody on the finish.
Operative words to describe this wine might include seamless and harmonious. There's such wonderful integration of fruit and oak that it's difficult to pick this wine's flavor components apart—it's a whirl of cassis and cedar, yet restrained; full-bodied, rich and dense without being heavy. Long and velvety on the finish, with enough soft tannins to last it 10–15 years.
Opere Riserva spends five years aging in the historic underground cellars of Villa Sandi in order to achieve its unique aromas of yellow rose, yeast, dried grass and honey. The wine boasts a bright, fresh finish with lingering floral flavors on the close.
Opi Riserva is a dense wine (in a heavy bottle) that would pair with spicy barbecue sauce and succulent grilled meats. The wine is redolent of mature fruit, blackberry jam, exotic spice, clove and cinnamon. It's a soft, sticky expression with long spice flavors on a slightly sweet finish.
Opting to focus on the herbal side of California's historic grape, this wine shows dark cranberry on the nose but lets the chaparral, thyme and cola do the heavy lifting. The palate is dominated by shrub character, with wild mint, sage and oregano flavors seasoning the dried-berry fruit.
Opulence and intensity set this wine apart and place it high on a list of the world's best sparkling wines. Made with creamy Chardonnay grapes, the brilliant bubbly delivers complexity and harmony thanks to its deep shadings of mature fruit, mineral and yeast. Fabulous.
Opulence is the reserve Syrah, a firm and juicy wine with dark, smoky, wild berry flavors. It's gamy and brambly, chewy and tart, and it has the length and polish to sustain your interest through glass after glass.
Opulence is the winery's reserve Syrah, and it is a robust, tooth-staining wine that takes no prisoners. Dense scents suggest a pig roast on a pile of licorice sticks; the aromas are almost visceral. The fruit has been very well handled and the tannins, though full and powerful, have been polished to a satiny sheen. There's a little chalkiness to the finish, perhaps from acidification, but that may well resolve with a little more bottle age.
Opulent and captivating, this Chard captures the rich, bells and whistles style of California, while maintaining a sense of style and elegance. Coastal acidity provides a bracing structure for the ripe pineapple, lime, pear, white flower and mineral flavors.
Opulent and creamy, this well-made and well-priced blend delivers distinctive notes of banana, vanilla and almond backed by stone fruit and mature melon. It's cool and crisp and offers lingering flavors of exotic fruit.
Opulent and elegant, this brilliant deep-gold Tokaji has aromas of vanilla caramel, crème brûlée and candied apricot. On the palate, crisp acidity clears the path for flavors of preserved apricot and candied apple. It's full and round in the mouth, and delightful on its own or served with cheese.
Opulent and floral, with pressed rose and blue violets. Soapy aromas with church incense and cinnamon potpourri. Very enduring and intense with tight, firm tannins and good length.
Opulent and rich with a modern twist of espresso and vanilla, Lazzeretti has produced a succulent, soft wine that will age many long years ahead. This expression of Brunello lasts long on the palate thanks to its tones of sweet spice, black cherry, cola and creamy milk chocolate.
Opulent and rich, this expression of Sangiovese shows a dark, inky color, with plush aromas of black fruit, chocolate, spice, leather, pipe tobacco and roasted espresso bean. The mouthfeel is dense and creamy, and the wine boasts very pleasurable qualities.
Opulent and rich, this is a concentrated wine with toast and fruit both showing strongly. The new wood flavors offer spice, while the fruit suggests pineapple, kiwi and fresh plums. Worth aging 2–3 years.
Opulent and rich, this is a fine expression of the dense mineral side of the Achleiten Vineyard. It has weight, and is packed with ripe peach and peppered pineapple flavors. It is obviously capable of aging for at least three years. Screwcap.
Opulent and ripe but also full of black pepper and clove, this wine is full-bodied, spicy and firmly structured. It has good supportive tannins in the texture while blackberry, smoke and charred oak flavors make for interesting flavor complexity.
Opulent and ripe, but at the same time it shows red fruits, fresh acids and a structured core. It has a wonderful, generous finish that showcases the rich fruits and warm tannins.
Opulent and ripe, full bodied and rich, this has notes of toast and spice as well as apricot and pear flavors. With its balanced character, it can be consumed now, but it will also age for another year.
Opulent and ripe, this full-bodied wine has great fruit concentration, a rich texture supported by firm tannins and a lingering, plummy finish. Oak plays a minimal role through all its blackberry and black plum flavors, but spicy clove and cedar accents emerge and persist through the finish.
Opulent and ripe, this is a powerful, wood-aged wine. It has a fine mix of tropical fruits, spice and vanilla. The richness is cut through with pink grapefruit to give a fine sense of poise and balance. Age for at least four years.
Opulent and ripe, this is full of sweet red fruit, with tannins that have absorbed into the fruit. The wood aging acts as support to the rich texture. It is developing well, but could certainly age for four years or more.
Opulent and ripe, this wine has fine tannins that support the rich red fruit and smoky acidity. The weight and concentration of the wine make it so attractive and indicate it will develop well. Drink from 2019.
Opulent and very minerally, this is deeply flavored and concentrated, with a lively, crisp edge. It's fruity while also having a textured finish that shows a structured, age-worthy side.
Opulent and wood-aged, this feels intense and rounded with a ripe Burgundian feel. The full weight of the peach and apricot fruits are given a powerful push by the toast, spice and vanilla flavors. Age this for 2–3 years.
Opulent aromas of honey, flowers and peach lead this distinctive white. Full-bodied and full of exotic citrus, spice and tropical fruit flavor, it's classic but will appeal to myriad palates. A balancing acidity gives it focus.
Opulent aromas of Stargazer lily, toasted oak and fresh fruit lead this oak-aged white blend. On the palate, spicebox and toasted flavors mingle with citrus in this unique and full-bodied wine.
Opulent as well as elegant, this structured red boasts aromas of black currant, exotic spice, new oak and fragrant blue flower. Made entirely with native grape Corvina, the velvety palate doles out spiced blackberry, juicy cherry, licorice and black pepper. Firm, polished tannins provide the smooth framework.
Opulent fruit flavors and a good dose of vanilla and coconut give this full-bodied wine plenty of personality to go along with its heft and rich texture. Ripe pear, fig and melon notes mingle on a fresh, crisp structure.
Opulent fruit flavors and an almost thick texture make this delicious and dramatic. The aromas pop with blackberry and cherry, flavors resemble blueberry juice and the mouthfeel is rich and nicely tannic.
Opulent honey and lemon aromas waft from the glass in this superrich but so balanced wine. The acidity is an essential element, cutting through the sweet orange, honey and ginger flavors. A gorgeous wine.
Opulent layers of quince, apple and tangerine seem to be glazed with honey­comb and smoke in this complex, textured wine. Dry in style, it's satisfyingly creamy on the palate, yet struck by a nervous edge of lime zest and lemony acidity. Drink now–2025 to allow its mineral complexities to deepen.
Opulent pear, apple and floral aromas are followed by a fresh but fleshy array of tropical fruit in this easy drinking blend. Oak aging adds complexity but minerality keeps the wine poised. Pair with smoked salmon and poultry.
Opulent richness combines with an aromatic delicacy, with honey, orange and acacia. The freshness and acid-sweetness balance of Castelnau are already accessible.
Opulent tones of toasted espresso bean and soft chocolate fudge play a supporting role to bold berry and dried raspberry. Background floral tones of dried lavender and red rose. There's a touch of earthiness, too, with button mushroom and forest floor. Tannins are nicely polished and firm. Streamlined, elegant.
Opulent tropical fruit and florals perfume this decadently ripe yet bracing wine. It's intensely fruity and juicy yet spine tingling with acidity. Blossom and honey notes leave a lingering, pleasantly viscous trail of sweetness on the palate. Delightful now but likely to hold through 2022.
Opulent white blossom and tropical fruit flavors abound in this superripe, concentrated Riesling. Dry in style, it's plump and round in mouthfeel, yet reined in by bristling lime acidity and a rippling vein of minerality. It's a powerful, composed and complex wine.
Opulent yet refined with notes of rich black raspberry, plum flesh and cocoa flooding the nose and mouth. A touch of tar and acidic notes appear in the bouquet, but they are nuanced and balanced by the richer fruit and oak flavors. The finish is long and chocolate infused, with the dusty tannins lingering throughout.
Opulent yet so elegant, this wine has already achieved great balance. It comes from the soft richness of the generous fruit, the spice from both the wood and the fruit, and the roundness of the texture, which envelops you in its warmth and ripeness. And, at the end, just to give a great lift, along comes the acidity.
Opulent, lush and round in style, this leads with ripe aromas of apricot, yellow apple and mange, laced with hints of clementine oil, marzipan and toasted baking spice. The palate is full and creamy, but balanced by ample acidity, lifting the texture from an overly flabby impression. Flavors of woody spice and peach pit dance on the lingering finish. Drink now–2017.
Opulent, ripe and fruity, this is classic Saint-Aubin. Generous fruitiness is balanced with crisp acidity and touches of minerality and spicy wood. Its fruitiness makes it accessible now, but several years' aging will make it even better and certainly more complex.
Opulent, yes, but also deliciously perfumed, this is a full, rich and very sweet wine. Traminer lends its spice to the wine although the dominant characteristics are opulent botrytis and a liquorous texture. Age this gorgeous wine and drink from 2016.
Opulently dense, this wine opens nicely in orange blossom and caramel apple, followed by a palate that's somewhat incomplete in fruit-flavor follow-up. Concentrated and full bodied, it packs a powerful punch, ending in oak.
Opulently spicy, this wine is rich, smooth and packed with lychee and mango flavors. Medium sweet in style, it is round, ripe and altogether enticing. Drink now.
Opulento is done entirely with Portuguese varieties. Quite young, grapey, rich and supple, it's packed with primary, brambly blackberry fruit with a smooth, chocolatey finish. This should age well for at least a decade.
Opulento is made entirely- with authentic Portuguese varieties, based on 60% Touriga Nacional. It's truly Port-like in flavor, showing deep notes of black cherry and cassis fruit. Smooth and supple, this is thoroughly delicious and should not be missed.
Orange-blossom aromas and lush, broad flavors like banana and pineapple make a good combo in this medium-bodied, soft and richly textured wine. It fermented in oval wood casks and aged eight months on the lees.
Orange-cranberry in color and medium in body, this wine is sourced from three vineyards. It shows bright cherry, raspberry and orange flavors, with a lift of acidity. Juicy on the finish, it refreshes and rewards in depth and complexity.
Orange-marmalade aromas set the stage for a rather full-bodied, dry and flavorful wine. Floral and fruity elements are counter-balanced by a tangy texture and subtle mineral accents. A classic of the type, it has a lot of personality, a great presence on the palate and a lingering finish.
Orange-pink color on this soft, ripe rosé. The balance is better than in past years, with acidity cutting the red fruits. Light-bodied with a good texture.
Orange-pink in color, this dry wine has some good bottle age that has rounded the corners and allowed toast to join the red fruits and orange zest flavors. A complex background of acidity, structure and final tautness makes this wine ready to drink now.
Orange-pink in color, this is a fruity while mature wine. It has ripe red berry flavors along with a bitter cherry character that introduces a touch of tannin. The acidity and the crisp aftertaste make for an attractive finish.
Orange-pink in color, this is a ripe, full-bodied wine. It offers red fruits along with apricot and peach. Together with its lightly peppery texture and edge of caramel, it is a rich wine to go with food.
Orange-pink in color, this is a warm style of rosé. Its richness is contrasted with the tangy, orange-zest-like acidity. A blend of Tinta Roriz and Touriga Nacional, it will be ready to drink this winter.
Orange-pink in color, this is ripe, full rosé. It has plenty of acidity as well as a crisp texture. The weight of the wine puts its firmly in the food category of rosé.
Orange-red in color, this wine is dry, meaty and weighty, with a broadness on the palate. Peach skin and flesh are strongly represented in flavor, feeling at once refreshing and bold enough to stand up well to food.
Orange and lime aromas control the nose on this spritzy, tangy wine that literally shows bubbles in the glass. The flavors are lemony and sharp, with a grassy accent. Tasted twice.
Orange and mandarin flavors mark this warm, full-bodied wine. It's forward and fruity, showing a sweeter character, with vanilla and spice tones. Drink soon.
Orange and mandarin peel illuminate the sunny, pear-fruited character of this rounded and full wine. The fruit flavors have an additional boost from residual sugar, but this is balanced beautifully. Drink soon.
Orange and nectarine aromas carry the nose to a wide, fairly acidic palate that still manages to fall a little flat in terms of character. Mid-tier notes of orange and stone fruit set up a finish with similar flavors.
Orange and tangerine aromas include notes of lime and Mr. Clean. This blend of Gewürztraminer, Chardonnay and Moscato feels healthy and properly acidic. Flavors of pineapple, doughnut peach and honey finish with just enough zest and cut. Drink now.
Orange blossom and acacia aromas are clean but mild. This has an oily feel due to modest acidity, while flavors of almond, pear and melon finish quietly before turning bitter.
Orange blossom and berry aromas are accented by hints of spice and smoke on this powerful but elegantly finessed Riesling. It's dry in style, but builds in heft and richness on the palate, amassing flavors of tangerines, peach and honey. A line of steely lime acidity adds balance and cut.
Orange blossom and flowers lead on this Gewürtz, and on the palate, a citric, lemon edge outweighs the sweet and floral components that would give this wine a prettier edge. Nonetheless, the wine has an attractive, crisp and clean character and will pair well with grilled seafood and poultry.
Orange blossom and lemon zest perfume this intensely aromatic dry Riesling. Plump yellow cherry and tangerine flavors build on the palate, invigorated by racy zips of acidity and crushed-stone minerality. Buoyantly pretty yet firmly structured to improve at least another decade.
Orange blossom and lime zest perfume this ethereally light, pretty Riesling. Chock full of juicy white grapefruit and tangerine flavors, it's a delightfully easy sip, balanced pertly by a zesty acidic edge and lingering sweetness on the finish.
Orange blossom and other common white fruit aromas make for a standard, generic type of bouquet. The palate is regular in feel and weight, with shy flavors of melon and apple. Entirely middle of the road in aromas, body, feel and flavors.
Orange blossom, citrus and savory herb aromas take center stage on this fragrant white. In this dry version of Zibibbo, the palate offers dried apricot, nectarine zest and a note of candied ginger alongside vibrant acidity.
Orange blossom, honeysuckle and tropical fruit aromas lead the nose. On the bright palate, tangy acidity carries white peach and citrus flavors while a hint of Mediterranean herb marks the close.
Orange blossom, nectarine and almond skin aromas are true to the grape and inviting. The palate maintains a light, juicy, citric feel as it delivers flavors of melon, apple and banana. Fresh and forward, with a hint of heat and bitterness to the finish.
Orange blossoms and freshly cut apples and pears perfume this lavishly fruity, floral Riesling sparkling. It's sprightly and sheer on the palate with a fine, persistent effervescence.
Orange blossoms and honey tangerines scent this elegant, aromatic dry Riesling. It's ripe and rich with white peach and yellow cherry nectar, yet refreshingly honed and steely through the finish. It's a full bodied, yet focused wine.
Orange blossoms and toasted brioche tempt on the nose of this elegantly oaked Chardonnay. The palate is concentrated with pristine melon and floral flavors, and just a hint of dusty minerality in the backdrop.
Orange blossoms perfume this voluptuous yet elegantly structured Pinot Gris. It's lush and ripe in white peach and pineapple flavors, but jolted by a stream of tart lemony acidity. Finishes moderately long.
Orange blossoms, grapefruit piths and freshly cut pineapple explode on the nose of this perfumed, yet impeccably elegant Riesling. It's gossamer-light in texture, but deeply concentrated with generous streaks of ripe yellow peach and tangerine. A bristle of bitter lime zest accompanies a long finish. Gorgeous now but substantial enough to mature well though at least 2023.
Orange blossoms, lemon juice, honeydew melon and a nearly guava element show on the topical nose of this slightly sweet wine. The palate offers orange and lime juice flavors, with sour and bitter sides to cut the sweetness. Expect this to age well and show even better in the years to come.
Orange blossoms, petrol and 7-Up aromas show on the soft but punchy nose from this single-vineyard bottling. The palate is texturally intriguing with a pithy grip, as dry flavors of tart apples, chalk and pink lemonade meld for a classic and age-worthy profile.
Orange in hue, this is a sublime and simultaneously hearty wine, presenting itself as fuller-bodied in style on the palate and expressive of time on oak. The finish features a tanginess of grapefruit.
Orange marmalade and orgeat syrup hint at the sweeter side of this wine, but there is also a sharp and interesting line of chopped basil and cut scallions on the nose. The palate is indeed sweet, with honeysuckle and apple-lemon custard flavors, but shows an herbal compost and quinine element as well.
Orange marmalade and potpourri notes are accented by cocoa powder and toast tones. Silky tannins and even-keeled acids define the palate, which concludes with a reprise of the orange flavor.
Orange marmalade and sweet acidity mark this as a particularly rich style of Beerenauslese. The botrytis is intense, but even this cannot overwhelm the great sweetness and richness.
Orange marmalade, lemon meringue and warm melon aromas open this wine from the cool Templeton Gap area southeast of Paso Robles. The flavors show off the brighter elements of the grape, with caramelized pear giving way to slate in the midpalate and a nicely bitter finish of orange peel.
Orange peel and citrus zest slowly give way to mature peach and apricot. This sparkling Prosecco definitely seems on the ripe side with a slightly golden element to its appearance and big peach intensity in the mouth. But it does exhibit an elegant, sophisticated style with interesting levels of complexity.
Orange peel and lychee aromas are typical of the variety. This feels straightforward, juicy, clean and fresh, with tangy acidity. Flavors of lime, lychee and tangerine finish bright and snappy.
Orange peel and pine are the main aromas on a slightly oily nose. This feels full and balanced, with flavors of mango, banana and lychee. There isn't a lot of complexity to a citrusy finish, but this still ranks as an excellent sweet Moscatel.
Orange peel and raspberry aromas meet a touch of sourness on the nose of this bottling from Joey Tensley and Alex Guarachi, which comes after the label's more successful red and white wines. The palate maintains good acidity and grip, with berry compote and earthy flavors.
Orange peel and zesty tangerine follow aromas of honey and butterscotch. Moscato della Torre is a smooth and generous wine with intense flavors and medium acidity. Drink it alone or with aged cheese.
Orange peel aromas are a bit stony. In the mouth, this feels like it's past its prime, with little to no intensity or acidity. Mild apple flavors are sweet, mealy and honeyed, while the ending is leesy and mushy.
Orange peel aromas emerge on this delectable fortified Moscatel. Aging in barrel for at least three years has given it roundness and some old toast character that adds to the dried raisin and apricot flavors. Not for aging, drink now.
Orange peel notes on the nose of this wine lead to a rounded, soft and fruity palate of juicy peaches and nectarines. A pleasant soft bitterness frames the fruit, giving texture and structure to the palate. The pithy finish is off dry, but beautifully balanced.
Orange peel perfumes the rich pear notes and imbues them with the aromatic spice of citrus foliage and zest. The palate is full of friendly citrus and pear. Despite its texture and rich flavor, it's beautifully slender and light-footed, with an inherent, zesty brightness that makes this wine shine.
Orange peel, anise and honey aromas come before a honeyed, soft palate. Flavors of orange, honey and melon are wan, with little finish. This tastes manufactured more than natural.
Orange peel, dill, herb and red-fruit aromas lead to elegant, soft, sultry feeling fruit and barrel flavors with a smoky finish. The oak gets a bit in front of the fruit but it still brings plenty of interest.
Orange peel, fresh flower, black olive, moist earth and tire rubber aromas lead to intense, palate-coating fruit flavors in this Syrah. It doesn't seem to have fully blossomed yet but has all of the stuffing to suggest a long life ahead, with floral accents on the finish.
Orange peel, fresh flowers, honeysuckle, lemon curd and a touch of creamy vanilla or cinnamon opens the opulent bouquet of this Reserve Gewürztraminer. The wine is soft and creamy with enough sweetness to pair with a thick slice of pâté de campagne.
Orange peel, green fruits and then not much else make for a standard nose. The palate is full-sized and melony, and so is the plump, sweet finish. There's size, tropical fruit and green banana all over this wine, but not much spine or structure. Drink now.
Orange peel, honey and spice notes linger over a bouquet of hyacinth and freesias. So beautifully structured, it's as if each sip unleashes a wave of sweet amber honey that undulates on the palate amidst flashes of golden marmalade and a vibrant citrus acidity.
Orange peel, melon, and green aromas are muted by a sulphuric overtone. The palate offers balanced acidity and a grainy texture, finishing on spice and lemon peel tones.
Orange peel, nutmeg and burnt brown-sugar aromas set this sweet Moscatel apart from the masses. Round and creamy but still elegant on the palate, this blends flavors of honey, cinnamon, orange and apricot into a fine whole. A long, integrated finish with honey and caramel flavors is ideal. Drink through 2023.
Orange peel, spice and lemon aromas start this Muscat out with spirit. On the palate, vanilla, toasted nut and lemon/orange flavors create a very pretty and balanced white. The wine finishes clean and crisp. An elegant choice that reflects the refined minerality for which Greece is known.
Orange pink in color, this is a fat wine. It has acidity and red berry fruits although they are surrounded by a plump texture. It is ready to drink.
Orange rind and Chinese spices make for an intriguing opener but the palate falls flat, with little to offer but a few simple lemon and lime flavors. Short finish.
Orange rind and exotic spices lend a mysterious appeal to ripe, rich flavors of melon, mango and peach on this intoxicating, unctuous Riesling. It's sunny and sweet on the palate, but tart tangerine acidity makes it refreshingly thirst quenching.
Orange rind, apricot, peach and vanilla flavors mark this slightly heavy but attractive rosé. It's also a little sweet in the finish, but easy to drink now with ham, paté or Sunday brunch.
Orange rind, leather and black cherry aromas are a touch funky. This dark-colored Pinot is big in body and bulky. Black plum, tea and berry flavors are drawing on the finish.
Orange, apricot and pineapple aromas ride over a deep bass note of earth and spice. The earth nearly takes over on the palate, providing a rich, complex counterpoint to the fruit-driven sweetness. Could use a touch more acidity to really make the flavors sing.
Orange, lemon, vanilla and white flower start this fresh and spicy white. Fruity, but balanced by a lime and wet stone base, the wine is elegant and food friendly.
Orange, nectarine, canned pear and honeysuckle show on the nose of this quaffable bottling. The palate is nicely creamy but not overly thick, with banana cream and pear-mousse flavors that grow increasingly tropical as the sip lingers.
Orange, pineapple and mango fruit flavors characterize this simple wine. It's candied on the finish, with plenty of acidity for balance.
Oranges and tangerines are the dominant flavors of this lively, dry white wine. It's marked by brisk acidity, with a touch of creamy oak. A bit direct, but enjoyable nonetheless, it's a fine cocktail sipper, or to drink with little appetizers, especially smoked white fish.
Orangey aromas wrapped in not very subtle oak open this light-to-medium weight wine. Simple and a bit one-dimensional, it offers light pear flavors and a dry finish. Acceptable as an easy quaff, but not the stuff worthy of reserve designation.
Orchard fruit and citrus aromas emerge on this vibrant white while the slender, linear palate shows nectarine zest, apple and a hint of mineral. It's savory if a bit lean, with bracing acidity and lots of verve.
Orchard fruit and white flower aromas meld together in this pretty white. On the bright palate, fresh acidity underscores white peach, Bartlett pear and juicy nectarine suggestions.
Orchard fruit aromas and a whiff of toasted hazelnut lift out of the glass after a few swirls. The racy palate offers pear, apple and a mineral note alongside vibrant acidity. It finishes clean and crisp.
Orchard fruit, chopped herb and toasted bread crust aromas lead the nose. On the frothy palate, vibrant acidity frames strawberry and tangerine zest alongside a persistent perlage.
Orchard fruit, citrus and almond aromas follow through to the palate. Fresh acidity enlivens the yellow apple and nectarine flavors while a hint of Mediterranean herb closes the finish.
Orchard fruit, Mediterranean scrub, violet and wild berry aromas take center stage in this fragrant wine. The fresh, enjoyable palate doles out Marasca cherry and juicy raspberry flavors alongside zesty acidity.
Orchard fruit, nut and acacia flower aromas meld together on this elegant white. The firm palate offers green pear, lemon zest and mineral alongside zesty acidity. A note of almond closes the tangy finish.
Ordinary and one-dimensional. The grapes got superripe under the California sun, offering big flavors of pineapples and peaches, liberally accented with oak. But there's not much going on below the surface.
Ordinary, this is not. The medium-garnet color has a brownish rim. Aromas resemble black pepper and charred beef, while the flavors are mostly savory rather than fruity. The wine tastes like pomegranate juice, and feels firm and dry in the mouth.
Oregano, sun-dried grass and vanilla scents veneer seemingly volatile notes of plum and blackberry. Although the wine comes with a supple attack, high-strung acidity marks the midpalate, which makes the wine feel stressed and uneasy.
Oregon's recent overproduction of young Pinot Noir has opened the door for this easygoing, forward and fruity style. Clean and simple red fruits offer no subtle flavors—just a little boost to the finish from the supporting tannins.
Oregon Chardonnay in the low 12% alcohol range is well out of the ordinary, but it reflects the vintage conditions in 2010. This is a wine for acid lovers, with very tart green-apple fruit and a bit of spice.
Oregon Grüner is still a rarity, but deserves a place of honor in the pantheon of emerging white wine grapes grown in the Willamette Valley. Grapefruit and citrus—both flesh and rind—form the core of this tart, mineral-driven wine. Even better on the second day, it remained fresh and focused.
Oregon has staked a claim on Pinot Gris, but most is from the north. This Rogue Valley bottling is crisp and creamy, with leesy textures and fruit that offers Asian pear and hints of tropical fruits as well. Terrific acids propel the wine and keep it lively and poised, the balance could not be better.
Oregon is loaded with inexpensive Pinot Noirs these days, but very few are estate grown and carry the Willamette Valley AVA. Pretty and aromatic with engaging scents of cherries and cream, this has immediate appeal. Drink with pork, poultry, salmon and salads—this is your go-to, anytime bottle.
Oregon Lagrein has to be about as rare as it gets. It's almost jet black, yet just 10% alcohol. It's a dark musky tannic wine, yet dilute and acidic, with little fruit flavor. Best paired with a burger or flank steak.
Oregon Merlots have darker fruits and streaks of tar and smoke. Tannins are more aggressive, and must be carefully managed. This wine does a pretty good job of softening up the back end while keeping the richness up front. There is plenty of acid, and the nose carries interesting scents of sandalwood and milk chocolate. It's just a bit chalky on the finish.
Oregon Petite Sirah is certainly an outrider, but this is a commendable effort. It captures the dense blackberry fruit of the grape, wrangles the thick tannins into some sort of rough balance, and adds a lick of espresso to the finish. Blocky, tasty and proportionate.
Oregon Pinot Noir is no rarity, except when it bears the Walla Walla appellation, as this one does. Made using fruit from the Couse Creek Vineyard, this is lovely from the first sniff. A wealth of earthy and herbal scents, dusty spices and brambly berries make this memorable. It finishes with medium weight and a whiff of truffle.
Oregon Pinotage? Only one other example shows up in the database. This is estate-grown, fruit-powered and quite pleasing, with plum and purple berries pushing it along the palate. It also offers a gentle touch of baking spices and a full, round mouthfeel. It's ready to enjoy immediately.
Organic and biodynamic Punset offers Nebbiolo-based wines that are very difficult to assess. Try them too young (as in this case) and the wines often lack clarity and balance. Wait ten years or more and they blossom into something very special indeed. The 2008 Campo Quadro illustrates this point exactly.
Organic Cabernet Sauvignon and Tannat give this wine both its great fruit and its structure. It is a densely tannic wine with a solid core that then bursts out with black-currant and black-plum fruits. Intense acidity partners the concentrated fruit. Drink from 2020.
Organic farmer and winemaker Raffaele Di Tuccio delivers an easy 50-50 blend of Sangiovese and Montepulciano that bears simple aromas of cherry and wet earth. It shows a fresh, compact finish that would work nicely with tomato sauce and grated Parmigiano.
Organic grapes go into this fresh, crisp and fruity wine. With raspberry flavors, it is bone-dry and full of acidity. The wine is refreshing—light and bright.
Organic grapes go into this light and fruity wine with its unexpected animal name. It is soft with bright red-berry fruits that are cut with acidity. The wine is dry with strong citrus flavors at the end. Drink now.
Organic grapes grown north of the Mediterranean port city of Toulon have produced a ripe wine with an intense burst of red-currant fruits given extra dimension by perfumed wild-strawberry flavors. The wine's richness means it will be better with food than as an apéritif.
Organic grapes grown on limestone close to Mont Sainte-Victoire have produced a wine that is tight, mineral and ripe. The texture and the structure suggest a wine for food. Plenty of juicy red fruits in the background give weight and richness to the wine and to its peppery aftertaste.
Organic grapes grown on the estate's schist soil go into this delicious, ripe and clean wine. Shot through with a good balance of red berries, red currants and tight acidity, it has good depth of flavor along with a surface glitter of bright freshness.
Organic grapes tended in plots close to the sea have produced a delicious wine full of red-fruit flavor. It is rounded and soft in texture with an herbal hint. The right amount of acidity gives the wine a crisp fruity aftertaste.
Organic vineyards in the shadow of the Corton hill and the Corton-Charlemagne Grand Cru provide the basis for this wine. It's ripe and full of apple and lime flavor, its minerality adding crisp texture. A touch of yellow fruit on the finish shows the richness of the vintage. Drink from 2018.
Organic vintner Mauro Drocco presents a tangy and spicy red wine with cassis, red currant and cured meat. It ends with freshness but also some candied fruit.
Organically cultivated vines, some over 80-years-old, on the upper terraces above the river Lot are behind this firmly structured, concentrated wine. With solid tannins as well as the potential of black fruits, it is young and certainly needs to age. Drink from 2020.
Organically farmed grapes from an estate vineyard comprise this 100% varietal wine, another unusual offering from the Napa Valley. Dry, as advertised, it's fruity and medium bodied, with a taste of waxy apricot and melon.
Organically farmed Montepulciano grapes produce a chewy and dense wine with clean cherry flavors and bright fruit nuances. The wine has a solid, slightly gritty texture, and offers muscular intensity and structure.
Organically farmed Negroamaro delivers savory tones of ripe fruit, dried currant and leather. The mouthfeel is lean and streamlined with pretty, but very delicate, nuances of wet earth and spice.
Organically grown and certified grapes from the estate vineyard craft this tart and spicy Chardonnay. A strong spice note—clove—sings out around bright, crisp, green apple fruit flavors. Tangy and tasty juice.
Organically grown and selected from a mix of specific vineyard blocks, Rex Hill's reserve is rather light in 2007, with tannins that are a bit out of proportion to the fruit. It's a carefully controlled effort, but thin and dilute, with strawberry/watermelon fruit and some tomato leaf creeping into the finish.
Organically grown fruit, aged in new wood for 12 months, creates this rich smooth wine. With a juicy oxidative character, it is soft and round. Yellow fruits and spice come together in a wine that is now ready to drink.
Organically grown grapes are put to fine use in this rich, crisp Chardonnay that is highly attuned with acidity. Pressed whole-cluster, the grapes yield a wine that tends toward sour green apple, balanced with a texture that lends it some heft.
Organically grown grapes are the source of this wine that comes from selected parcels on the Domaine de Rochoy. Flint soil gives a strongly mineral character that permeates the wine. The tight and steely texture contrasts happily with the sliced apple and lemon flavors. It needs to age for several more months. Drink from late 2017.
Organically grown grapes are vinified in all stainless steel, resulting in this fresh, delightfully textural wine. Lime, pineapple and lemon verbena flavors are backed with refreshing minerality. It's clean and crisply delicious.
Organically grown grapes from one of the top Provence estates have produced this light grey-pink colored wine. It is a delicious fruity confection of bright red berries and tangy acidity. There is an attractive touch of minerality to give the wine structure. Drink now.
Organically grown grapes give this wine a pure and fruity character that makes it instantly attractive. It is crisp, laced with lemon and lively, juicy red fruits. The aftertaste is dry and full of flavor.
Organically grown grapes go into this very fine wine. Its structure and balance confirm that it's still young, bursting with juicy ripe berry fruit and with firm background tannins. Its great fruitiness is contrasted with the strength of those tannins and with its concentration. Drink from 2020.
Organically grown grapes have produced a clear, crisp wine with freshness and lively acidity. These blend effortlessly into the red fruits and light squeeze of lemon juice. The wine is bright and ready to drink.
Organically grown grapes have resulted in a soft, crisp and clean wine. It has bright pure fruits with white-peach and red-currant flavors along with stylish acidity. The wine is ready to drink.
Organically grown grapes have yielded a firm, dense wine that brings out the power of Morgon. It has dark plum skins and cherry fruit, layered with firmly structured tannins. It's an impressive wine for aging 2–3 years.
Organically grown grapes in an old field-blend vineyard make a juicy wine that is dominated by red fruits. It has structure under the red berry flavors and the acidity. It is still a young wine and shouldn't be drunk until 2018.
Organically grown grapes went into this perfumed wine. It is fruity, crisp with bright cherry flavors and lifted with acidity. The wine is still developing, still bringing its tannins to the fore. Drink from 2018.
Organically grown, this fruit is from the estate vineyard in the Chehalem Mountains. Old vine elegance and subtlety are much in evidence, even in this bottling from a difficult, rain-soaked vintage. It's a delicate wine that nonetheless offers persistent, complex flavors: strawberry and sour cherry, dried Italian herbs and a finishing lick of chocolate.
Oriel tapped Ant MacKenzie to be winemaker for its Marlborough Sauvignon Blanc, and the result is a wine that marries ripe nectarines with more grassy, herbal, tomato-leaf notes. It's medium in body, finishing crisp and refreshing.
Originally from a single wooden vat (number five), the wine is a selection from a parcel of 55-year-old vines. It is concentrated and dense, showing considerable aging potential. Dark fruits, acidity and spice come together to produce a rich, concentrated wine. Drink from late 2017.
Originally intended as a blending grape for the Tempranillo, this is now being separately bottled. The Alder Ridge Grenache is blended with 20% Syrah. It's a ripe, almost liquorous wine, with some alcoholic heat. Nonetheless, the Gramercy style, with an emphasis on acidity and minerality, along with tart red fruit flavors, comes through.
Originally made between the 1930s and early 1960s, Cask was given new life by Francis Ford Coppola in the mid-1990s. This vintage is on the money in terms of style, going for a timeless, elegantly lean wine with dense tannins and plenty of vibrancy. Cranberry, black tea and a tease of green olive mark the entry, before denser elements of coffee and tobacco feature on the finish. Cellar through 2021.
Originally planted by monks in the 12th century, this vineyard has produced an intensely herbaceous wine. Steely and crisp with grapefruit and gooseberry flavors, the wine's texture brings out the chalky soil. Still young, it will be better from 2018.
Originating from a small, new producer based in the Napa Valley, this shows crushed stone and golden oak. Its essential succulence is that of high-toned citrus and apple kissed in caramel. A tease of lingering acidity makes it undeniably fresh and deliciously crisp.
Orion Stang's stylish winery produces a solid bottling here, starting with blackberry jam, pressed violets and cedar flakes on the dense and brooding nose. The palate offers well integrated flavors of boysenberry, lavender, woody elderberry, herb-crusted beef roast and a minty, purple flowers sensation that lingers into the finish.
Orlando Abrigo consistently delivers bold, full-bodied expressions of Nebbiolo and this vineyard-designate Barbaresco is no exception. You could say that the wine has “good bones” thanks to the firmness of its tannic structure and the boldness of its blackberry, cassis and spice flavors.
Ornato is an opulent, modern expression of Barolo with lush oak tones that will require at least 10 more years to find perfect harmony. The 2007 vintage offers extra pulp and chewy cherry concentration that this wine upholds very successfully. You'll love the plumpness and overall chocolaty richness available here.
Orphelin is a real head-scratcher. A mutt wine blend of nine grapes, it might be trying to be Châteauneuf-du-WA except for the Cabernet, Petit Verdot, Pinot Noir and Touriga. Whatever, it comes together in a raisiny, broadly-built, unfocused red wine that could be fine on a picnic.
Ortman reaches into this Central Coast county to produce this slightly awkward wine. It's dry and rich in cherry pie filling, mocha and spice flavors, but has too much acidity, giving it a chile pepper burn.
Osborne is now in Ribera del Duero, and if this wine is an indication of what to expect, then work needs to be done. It has a cheesey nose with no real fruit character. The palate has acidic freshness but also a dearth of substance and a grabby feel. It's not bad wine per se, but in RDD the competition is stiff and this isn't going to draw many converts.
Osborne, which owns the Solaz label, got this Tempranillo-Cabernet blend right in 2005. The wine opens with light, spicy oak and healthy berry fruit aromas. The palate is juicy and fresh, with crisp red-berry and plum flavors and just the slightest brush of oak. Sturdy, composed and ready for the masses.
Oscar Quevedo is one member of a new generation of winemakers bringing a breath of fresh air to the Douro. His everyday wines, like this one, are friendly, fruity and delicious when consumed young. This is a great wine for barbecue.
Oscar Quevedo, a new star of the Douro, has produced a stylish wine, suffused with tannins, fresh acidity, solid black fruits and a lively bright feel. It is ready to drink, but could age 3–4 years.
Oso Libre ventures into the nonvintage category with this blend of 10 wines from the past five years, delivering a nose with blackberry and a pinch of pepper. The meaty wine really gets your attention once sipped, with boysenberry, cracked peppercorn, some iron and a lingering licorice flavors.
Ostensibly a Central Otago producer, Rabbit Ranch sources the fruit for its Sauvignon Blanc from Marlborough. The result is a lemony, grapefruity wine, with subdued herbal notes lurking in the background. It's medium in body, with a crisp, citrusy finish. Drink now.
Ostentatiously ripe, this full-bodied wine hardly hides its richness. It's generous and packed with fruitiness. The acidity and the tighter texture are backdrops to this great burst of fruit. Drink now.
Other than a slightly burnt and stemmy nose, this is a nice Chilean Pinot. The bouquet deals tea, raspberry and crushed leaves, but as stated, also some burned rhubarb. Feels slightly syrupy and thick, with baked, herbal flavors of raspberry and strawberry. Falls off on the finish, where a bit of green enters the picture.
Other than a strange note of mustard, there's little to say about the nose of this brut nature Cab Franc. It tastes of sauerkraut and mustard, while the finish tastes pickled, with an infusion of vinegar.
Other than a sugary sweetness, this wine shows all the hallmarks of a very nice Pinot Noir from this famed vineyard. The raspberry, cherry and vanilla flavors are accented by dusty spices, and the texture is silky. But the wine just doesn't taste dry.
Other than being very sweet, this dessert wine has little to recommend it. It's soft and rich in white sugar flavors, with traces of oranges, red currants, chocolate and anise. High alcohol gives it a peppery burn.
Other than notes of white flowers and green herbs on the nose, this wine is all about canned peas and beans. The palate has texture and flesh, but the flavors are vegetal.
Other wineries come and go. Raymond remains, offering solid Napa Valley Cab at a fair price. The '05 Reserve calls to mind the very fine 2000, but actually costs less. It's a dry, elegantly structured wine, rich in sweet fine tannins, and offering up complex, delicious flavors of freshly picked ripe blackberries, spicy cassis, baked cherry pie and smoky oak. Drink now through 2015.
Other wineries have produced very good vineyard-designated Cabs from this mountain property. Now Brandlin has a go, and the wine shows promise. It's considerably more tannic than most expensive New Age Napa Cabs, so dry and astringent that it demands cellar time. But it should develop, to judge from the powerful core of black currant fruit. Best after 2008 and through 2012, at least.
Otherwise charming aromas of apple, pear, wet stone and citrus are marred by a hint of something cidery or varnishy. The overall effect isn't completely unpleasant, just lacking a little in purity and freshness.
Otis Harlan Vineyard in the Rattlesnake Hills provides the fruit for this wine. Distinctive aromas of lees, almond, toast and grass lead to creamy stone-fruit flavors that show persistence on the finish.
ots of briary, brambly wild berry and cherry fruit in this robust Zin. Also lots of mouthwatering spices. It's basically dry, but jammy sweet also, suggesting pairing with barbecue sauces made with sugar.
Ott's new lighter, fresher style continues to develop well. This red-fruited rosé is crisp, deliciously fragrant and bright with a light tangy touch that gives a final bite.
Ott specializes in rosés with weight and alcohol. Everything is so well integrated that they are only a part of a rich, fruity wine that has a dense texture, with spice and generous strawberry fruits. Full and definitely for food, the wine should be aged another few months, so drink from mid-2016.
Ottomino consistently has success with this single-vineyard Zinfandel. As always, it's dry, smoothly tannic and complex, with flavors of wild berry, tobacco, chocolate and spice.
Ouch. Tough, extremely dry, and acidic-tannic, this wine isn't showing much charm now. There's a suggestion of blackberry, bitter cherry and blueberry fruit, as well as lots of smoky oak. Nowhere near ready, and hard to predict. Try after 2008.
ound, lush and a bit warm, this is a velvety-textured Merlot with fruit characters that border on dried black cherry and plum rather than fresh fruit. Mocha and tobacco notes chime in, adding welcome complexity. Drink now–2012.
Our bet is that a granular, reduced, raisiny wine like this will not have broad appeal. Yet if you are interested in trying a blend of Samsó, Garnacha and Syrah it has some core qualities, namely old-school raisin and plum flavors backed by core tannins. A country-style wine if there ever was one.
Our expectations for Maipo SB are usually tempered, but this is good and secure. The nose is light and honest, while the palate offers forward grapefruit, orange and lime flavors. The feel is full and comfortable, and it finishes and settles well and a little green. Drink right away.
Our first taste of the 2011 Chards from the Finger Lakes, Knapp's Barrel Reserve is wonderfully crisp and refreshing with an abundance of fresh pear and lemon flavor. Subtly oaked with just a hint of vanilla and cream that lingers on the palate. Drink now.
Our wine of the year in 2007 (the '04 El Puntido) is back with a vengeance in the 2005 vintage. This is a deep-fruited modern specimen with that elusive mix of floral, fruit and meaty characteristics. The palate is ripe and everlasting, with berry, coffee and hickory flavors. Long and calm on the finish, with amazing texture. An excellent encore to the prior year's achievement.
Out of Syncline's lineup of pure, varietal white Rhône-style wines, the Marsanne may be the most complete. It deals melon and Mandarin orange flavors, which are set amidst light, floral notes and supporting acids. Round and balanced, this is drinking quite well now, and it can be kept for another 2–3 years.
Out of the gate it smells sharp, sour and murky. But time allows most of that young RDD funk to settle, and what arises is oak, juicy blackberry, herbs and brown sugar. It improves as it picks up speed, but it always has some funk and angularity to it. Big at 14% but not flabby.
Out of the gate this wine reveals quite savory aromas of stems, fire pit, soot, black olive and light flowers. The flavors are intense and tightly wound, showing a lot of structure along with elegance. It's a flat out stunner, showing grace and power as well as a hyper-extended finish.
Out of the gate, reductive aromas provide some distraction from the lime-leaf and stone-fruit aromas. It drinks quite sweet with abundant apricot flavors.
Outcrop was planted in 1982, and these older vines emphasize the elegance of the grape. This cuvée seems most reflective of the Eyrie Pinots of the 1980s and 1990s, but with better overall ripeness and no old barrel funk. Tart cranberry and pomegranate fruits combine with ample citrusy acids and freshly cut herbs. Give this wine time and attention and it rewards you with extra dimensions.
Outcrop was planted in 1982. A hint of leather (not too much) along with scents of sassafras and crushed roses, open into a peppery palate with cranberries and red fruits. Ample acidity carries it into a penetrating finish. Drink 2020 through 2035 and beyond.
Outgoing and easy to like, this brings tart and juicy raspberry and pomegranate fruit front and center. Details pile on: hibiscus tea and rosewater in particular. It's stylish through and through, with a long clean finish.
Outside of a couple of Michigan wineries, Adelsheim may be the only domestic producer of this obscure white grape, a cross between Pinot Noir and Gouais Blanc. This aromatic, European-styled wine carries scents of pear and citrus, with crisp fruit flavors buoyed by a bracing minerality.
Outspoken, delineated notes of candied lemon and peach meld with a bold aroma of lychee. The attack feels a touch slack, but the acids slowly gain steam across the palate, giving the wine a sense of delayed energy.
Outstanding as always. Right from the first take it has an elevated sense of being. The nose is rich, warm and deeply fruited, with balsam wood and lemony notes. It's deep as a coal mine on the palate, with herbal, tobacco and leather accents sprucing up serious berry fruit flavors. Minty and sly on the finish, and lovely overall. Drink now through 2016.
Outstanding concentration rides an impressive structure in this huge but well-balanced wine. Freshly picked blackberries and raspberries meet hints of chocolate, baking spices and black pepper while vivid tannins and firm acidity lift up all those flavors and carry them to a lingering finish. Compelling to drink now, it's also built to age well. Best after 2020.
Outstanding for its purity, and the incredibly fine tannins, not to mention the compelling flavors. Black and red cherries, currants, cola, mushrooms, cedar, anise, and spice flavors mingle into a long, rich finish. So balanced and elegant. Made from 95% Sacrashe Vineyard fruit, in the Rutherford AVA.
Outstanding fruit comes up immediately, with blue plum and ripe cherries. Tannins are smooth and polished, while the barrel aging contributes complex, well-integrated components of toast, coffee and soy.
Outstanding vineyard sources (Dineen, Gamache and Northridge) and a deft blending touch combine here in a supple, complex and beautifully balanced Cabernet Sauvignon. There are spotlights of fresh herb and peavine mingled among the broader flavors of wild berries, all with a toasty underpinning from 20 months in a mix of new, once-used, and neutral French oak. Drink now or cellar for another 6–8 years.
Outstanding, with a honeyed note that suggests a hint of botrytis. A lovely blending of complex fruits, perfectly set against the acids and residual sugar just over one percent. This resonates beautifully.
Outstanding. Almost equal parts Cab and Merlot, this wine is immature now, all primary cherry and currant fruit, unintegrated oak and chunky tannins. But it's a stunning wine, brilliant and pure, with a rich earthiness. You can drink it now, with a few hours of decanting, but it will be best after 2010 and beyond.
Outstanding. So dry and elegant, with such a deft, delicate texture, yet so explosive in fruit and spice. Bone dry, it has notes of herbs, cinnamon, raspberries and white pepper. A gorgeous, complex wine, one to think about and discuss.
Outstanding. Ultra-ripe and lush, but very dry, showing powerful, long hangtime flavors of black and red sour cherries, currants, violets and cedar, wrapped into dense, melted tannins. Almost Porty, but stops short of overripeness to finish with dramatic richness. The vineyard is adjacent to Rubicon's, in the heart of the Rutherford bench.
Oveja Negra consistently produces a very good Cabernet with inky darkness and concentrated aromas of black fruits and toast. This vintage is saturated on the tongue, with lactic notes as well as acidic cut. Blackberry flavors mix with creamy oak and tangy acidity to create a fresh, honest impression.
Ovello is one of the most elegant vineyard crus in Barbaresco. This savory expression opens with a drying aromas of crushed mineral, graham cracker and toasted almond. The palate is ripe and succulent with a cherry flavor.
Over-oaked, with caramelized vanilla aromas and flavors dominating. Under all that is a pretty good Cabernet, with blackberry and cherry flavors and smooth tannins.
Over-the-top spice, with a nod to lychee fruits, gives the feeling of drinking liquid candy. This medium-sweet wine needs no aging.
Over all, this is a beautifully balanced wine although it must be said that the oak tones are still a bit evident and will no doubt disappear with time. It's rich and opulent with silky tannins and a very long-lasting, almost spicy finish. The wine is cast in an international style with 10% Merlot and Cab Sauvignon added to the Chianti Classico blend.
Over the centuries, lava flows from Mount Etna have formed natural vineyard terracing and tiny farming pockets, each characterized by a unique microclimate. The Calderara Sottana is a particularly fortunate niche that produces high quality fruit, elegant aromas and firmly polished structure. This wine is silky, long and very beautiful.
Over the last few years, Herencia has risen to the top of Chile's Carmenère kingdom. This vintage opens with rich aromas of vanilla, barrel spice, pepper, herbs and black fruits. A full dense palate is balanced, while this tastes dark and spicy, with lightly baked black-fruit flavors that finish intense and oaky. Drink through 2022.
Over the last few years, veteran winemaker Roman Roth's eponymous Merlot has proven to be a consistent winner. His 2007 vintage is no exception. While intensely ripe with a rich, almost raisined black-fruit character, it's balanced with hints of granite, smoke and brine that all lend a savory, earthy tone. Penetratingly tannic and robust in structure, it's a wine to decant now, or cellar through 2019–2021.
Over the past few years, San Pedro has consistently put out excellent SBs under its 1865 label. This sings of coastal Chilean Sauvignon via mineral, passion fruit and grapefruit aromas. In the mouth, it's chiseled like a statue, with a mix of citrus and green flavors. Expect a cutting, crisp, zesty finish.
Over the top in oak, a clumsy attempt to lure in consumers with vanilla and caramel flavors that have little to do with Chardonnay. It's already turning old and tired.
Over the years Mondavi's Reserve has taken a turn toward Chablis. Fans of lush, superripe Chards will find it tart, but it's really balanced and elegant. With a dry tang of minerals, it shows bright Meyer lemon, lime, pineapple and white peach flavors. One-third new oak adds creamy, smoky vanilla complexities. Should develop over the next six years.
Over the years this Rhône blend, based on Mourvédre, Grenache and Syrah, has been an excellent value, and the '05 is one of the best yet. Rich and soft, it's packed with opulent cherry and blackberry pie filling, cassis, red currant, licorice, pepper and smoke flavors, with a creamy, chocolaty taste throughout. Yet the wine is totally dry and balanced.
Over the years, Altimus—a blend of Malbec, Cabernet and Tannat—has been all over the map. This vintage is quite good, with burly aromas of bacon, balsam wood, campfire and black fruit. It's a load in the mouth, where minty, lemony oak flavors vie with blackberry and foresty herb notes. Leather and tobacco flavors appear on the feisty finish.
Over the years, Longoria has proven itself to be one of the best producers of Albariño in California. The 2012 bottling doesn't disappoint. In its dryness, crisp acidity, sleek flavors and modest alcohol level, it defines the grape variety's possibilities in the Golden State. The wine never saw oak. What you get are savory lemongrass and grapefruit flavors, with hints of honey and nectarines.
Over the years, Villa Maria has been working hard on upping the quality (and the price) of its entry-level Sauvignon Blanc. No longer a Best Buy candidate, the 2008 Private Bin is still a top value, offering slightly pungent, sweaty aromas but flavors of stone fruit accented by grassy-herbal notes. There's ample weight without heaviness and a zesty, fresh finish.
Over time this Cab Franc has been a good performer for Morandé. It's dark and endowed with aromas of chocolate, campfire, coconut, lemon peel and black fruit. The palate is plush and sweet, with big tannins and fierceness to the finish. It's all about power and depth.
Overall this Callet-led blend might exceed its more oaked, richer brother known as Son Negre. Àn has a rooty, oak-driven nose with hints of herbs and tobacco, while the palate is dark and tasty, with blackberry, cherry and cured meat flavors. Finishes with pepper and a lash of leftover oak that hopefully will disappear as the wine ages. Drink now through 2012.
Overall this is a full-bodied Cabernet, with full berry, chocolate and creamy oak aromas, followed by a solid palate that features moderate acidity and ample oak influence. The flavors of creamy blackberry and plum are dark and oaky, showing chocolaty heft on the finish.
Overall this is a weak wine with resiny aromas of varnish followed by woody flavors of banana and vanilla. The finish is more or less the same, only less potent.
Overall this shows a softness in the mouth, with light flavors of buttery green banana. It's creamy, easy-drinking, streaked with vanilla and suggestions of sweet spices.
Overall this smells entirely like Rioja should. Earthy cherry and plum aromas come with vanilla scents. In the mouth, modest tannins and firm acids create balance, while flavors of oak-driven chocolate and vanilla lead baked plum and berry notes toward a warm, brandied finish. Drink now.
Overall this Tocai is fairly good from start to finish. Apple and matchstick aromas lead to a wide palate. Apple, peach and persimmon flavors show a bit of salt and finish short.
Overall, this elegant wine is dry with just a touch of stonefruit sweetness. Lemon yellow in color, there's brightness throughout with ripe apricots, honey and yellow freesia on the nose. A polished minerality and orange pith bitterness help keep things in balance.
Overall, this wine is fruity and solid. Raw, slightly austere red-fruit aromas are basic but fresh and clean. Flavors of plum, currant and cinnamon are suitable, but this wine finishes quickly.
Overdone aromas of candle wax, incense and air freshener show the musky side of the grape, while the palate is heavy with nectarine and citrus flavors. Finishes a little pithy and mealy, with a final wave of muskiness.
Overflowing with blackberry and black pepper flavors, this affordable, rich and layered wine is very dark in color, saturated with firm tannins and full in body. Serve with some hefty protein to make a good match.
Overlooking the Gualala River and Pacific Ocean, the McDougall Vineyard reaches elevations of 1,100 feet, a perfect vantage point from which to breathe in fresh, cooling coastal air. The resulting wine is awash in bright, vibrant acidity, yet offers equal measures of juicy black cherry fruit and dried herb spice.
Overly perfumed, with burnt notes, wayward sulfur and acridness at the wine's core. The palate is fleshy and low in acidity, with bitterness to the white fruit flavors that are none too clean. Offers very little that's redeeming.
Overly ripe and sugary sweet, this Merlot, with a splash of Cab, has a rustic feeling. There is ripe fruit and fine tannins, but the sweetness is a problem.
Overly sharp acidity marks this wine, giving it a cutting mouthfeel that interferes with otherwise delicious flavors. It sure is deep and long in blackberries, black currants, black licorice and smoky cedar wood, and the tannins are thick and dry, suggesting ageability.
Overly soft and simple and quite sugary sweet, like an inexpensive Port-style wine. Shows flavors of berries, currants and chocolate. Drink now.
Overly sweet and lacking in vibrant acidity, this Cab has candied flavors of cherries and raspberries. It's a clean, simple wine for drinking now.
Overly sweet and simple, and something of a disappointment given the winery's past performance, this Syrah tastes like melted cherry jam, stirred with chocolate pie filling and sprinkled with fennel and pepper.
Overly sweet, this soft wine has flavors of sugared crushed cherries,   blackberries and raspberries, like high-class marmalade.
Overoaked and tired, a simple, sweet Chardonnay with buttered popcorn and pineapple jam flavors.
Overoaked, with sweet, caramelized wood and vanilla flavors dominating an otherwise soft, ripe wine. The blackberries and cherries have a sugary finish, making the wine tiresome.
Overpowering, intense barrel aromas are resiny and fully toasted. This oaky Chardonnay is flush and textured in the mouth. Flavors of resiny, raw wood are front and center, followed by woodspice and hickory. A final heaping of oak is poured onto this wine's barrel-heavy finish.
Overreaching aromas of sweet oak sit heavily atop herbal plum and berry scents. This feels sticky and oaky, while a forced, only partially integrated oak flavor dominates the palate. Even on the finish this tastes predominantly of sweet oak on top of herbal berry fruit.
Overripe and Port-like, this has chocolate, raisin and blackberry jam flavors. It's rich, and it has a prickly heat that comes from the high alcohol.
Overripe and Porty, with raisin, prune and chocolate flavors that finish hot and slightly sweet. The heat simply overwhelmed this Merlot.
Overripe and pruny, this has a Porty richness and a heavy feeling. It's unlikely to improve with age, so drink up.
Overripe and raisiny, with sweet, shriveled blackberry and oak flavors, leading to a hot finish. Drink now.
Overripe and syrupy, Gen7's 2008 Road to Zanzibar—part Zinfandel, part Cabernet Franc and part Carignane—is big and soft, with the fruit in decline.
Overripe aromas of raisin and prune are matched on a dense raisiny palate that tastes like baked black fruits. The entirety of this wine is raisiny but not unfriendly or difficult.
Overripe berries take on an almost compote character, giving a saucy depth to the nose. The palate follows suit, remaining heavy in feel and slightly charred on the finish.
Overripe black berries, vanilla, leather and a touch of coconut lead the nose. The palate delvers fleshy black cherry layered with chocolate and a coffee note alongside evolved, rather tired tannins. It's not an ager so enjoy this soon.
Overripe flavors of raisins and prunes compromise this Zinfandel. It's dry and pretty tannic, and the alcohol is high, giving it a hot, porty finish.
Overripe flavors of raisins and prunes mar this Cabernet Sauvignon, despite the fact that the vintage was so cool. The wine is marked by the soft tannins and herbaceousness that you often find in an Alexander Valley Cabernet. Not ageable, so drink up.
Overripe in raisin, blackberry jam and high alcohol glycerine flavors. Feels harsh and aggressive, too, with a raisinskin astringency. Drink now.
Overripe jammy plum and berry aromas dominate the nose. The palate is almost cloying, and heavy with candied berry flavors on the finish.
Overripe stewy aromas of tomato, baked beans and raisin raise a red flag of caution. Following the nose, this Cabernet Sauvignon blend feels a bit flat and baked. Cooked, herbal berry and plum flavors finish chunky, with savory flavor notes of herbs and oak.
Overripe, jammy fruit aromas and flavors spoil this wine. It's oddly balanced: soft on the one hand and tough on the other.
Overripe, this seems like an oddly structured wine. The fruit is buried under the wood influence and tannins, which introduce a licorice character.
Overripe, with a raisiny, pruny edge to the blackberries and cherries. There's also some bitterness throughout. Not likely to age, so drink up.
Overripe, with apricot and pear flavors, although it's dry. The wine feels heavy and syrupy in the mouth, lacking vibrancy.
Overripe, with blackberry jam fruit veering into raisins, prunes and brown sugar, like sweetened oatmeal. The tannins are strong.
Overripe, with Porty flavors that have a raisin skin bitterness alongside chocolate and sweet oak.
Overripe, with raisin and prune flavors that finish sweet, hot and bitter in tannins.
Overripe, with raisin and prune flavors. The finish is very dry and tannic. It will not gain complexity by aging, so drink up.
Overripe, with raisiny flavors, and hot in alcohol. Tart acidity gives it cut.
Overripeness gives this Zin the raisiny, pruny taste of port, but being dry, it doesn't have port's saving grace of sweetness. It's also very tannic. High alcohol and dessicated fruit define it.
Oversized, with massive berry-cherry flavors that explode in the mouth. In fact, it's too big. The spicy fruity flavors are so powerful they dominate every other feature. That said, it's dry, and the tannins are soft and intricate. Match it with dramatic, boldly flavored dishes. —S.H.
Overt and delicious oak aromas and flavors dominate this full-bodied, tannic wine. It smells like fresh-cut oak boards and tastes like cinnamon, cardamom and black cherries, finishing with lingering tannic grip.
Overt butter in the aroma and flavor give this medium-bodied wine a lavish personality, while light fruit nuances take a back seat. The texture is smooth, almost thick; and buttery, vanillin notes keep going on the finish.
Overt can't-miss aromas of mustard and sauerkraut would be fine if this were a hot dog, but it's not. In the mouth, this feels strained and wiry. Sour pickled flavors of cabbage and plum finish raw. This is loaded with challenges and flaws.
Overt floral and lychee aromas, lean peach and bosc pear flavors and a smooth, dry texture make an exotic mix for this medium-bodied wine.
Overt oak and black-fruit aromas are spicy, with an emphasis on clove. This feels wide and blocky, with abrasive tannins. Generic berry flavors are good but oaky, while the finish offers more of the same.
Overt oak, tobacco and earthy cherry and plum aromas create a nice bouquet on this Cabernet Sauvignon-led blend. A loamy, plump palate is just firm enough, while herbal plum and cassis flavors finish with carob, coffee and vanilla notes. Drink through 2017.
Overt on the nose, with a wave of mint, dill and vanilla that come straight from the barrel. Game and leather notes come up later, leading to a palate that blends berry flavors with savory sauciness. Finishing accents of tomato leaf and herbs seal this wine as truly Navarran in character.
Overtly fruity and fresh aromas of boysenberry and cassis set up a juicy, racy, linear feeling palate with slightly shrill, acid-driven flavors of red currant, plum and cherry. This wine isn't much about complexity or nuance; it mostly conveys persistent fruit character and forwardness.
Overtly fruity upfront, with a green apple, pineapple, papaya and spiced orange character that trails off to a simple citrus note in the mouth. The dry, short-to-medium finish is shot through with tobacco notes. Drink up.
Overtly green in style, with asparagus notes that are too much for this reviewer. It does have some attractive crushed-stone aromas and an appealing mouthfeel, so it's not without charm.
Overtly herbal on the nose, green peppercorn, anise and tarragon mask aromas of underripe mixed berries. There's a decent weight to this wine—smooth and almost thick—yet the red-berry palate is overtaken by geranium and green-stem flavors.
Overtly off-dry to sweet, but marked by high acidity and a bitterness that dries out the cherry-vanilla flavors, this blush will happily pair with cheeseburgers and buffalo wings.
Overtly ripe with jellied raspberry and strawberry flavors. Smoky-sweet meats, such as ham or sausages, will pair well.
Overtly sugary, basically a dessert wine, with raspberry, vanilla and spice flavors.
Overtly sweet and simple, with sugary flavors of raspberries, oranges and vanilla.
Overtly sweet aromas and flavors dominate this upstate New York offering. Wiemer’s wines have impressed us before, but this comes off as heavy-handed, with a dense, perfumey quality. It possesses decent length and texture, but the weighty sweetness makes it a better candidate for mimosas or for entertaining those who shy away from dryness.
Overtly sweet in cola, chocolate, black cherry purée, glycerine and sandalwood flavors. The sweetness could also be from high alcohol, as the mouthfeel is hot. Drink now.
Overtly sweet, almost a dessert wine, with vanilla cream, pineapple jam and cinnamon spice flavors. Balanced by crisp, clean acidity.
Overtly sweet, like a sugary donut with pineapple cream and vanilla filling. Chardonnay, Sauvignon Blanc and Viognier.
Overtly sweet, like orange tea with a couple spoons of white sugar.
Overtly sweet, like sugared blackberry tea with a squeeze of cassis and a bite of milk chocolate. Good flavors, but should be drier and firmer in structure as a table wine.
Overtly sweet, like sugared peach and lemon juice, fortunately balanced with crisp acidity. If you like that off-dry taste, it's for you.
Overtly sweet, this Cab tastes like melted blackberry and cherry jam.
Overtly sweet, this tastes like a dessert pastry turned into wine. The flavors are of orange, pineapple, vanilla-cream and buttered toast.
Overtly sweet, with a white sugar edge to the citrus fruits, this is basically a dessert wine. Earns extra credit for cleanness and crisp acidity.
Overtly, overwhelmingly oaky, a shot at the international style, this red from the hot region of Priorat just doesn't go anywhere beyond the wood. From stem to stern, the coconut-toasty oak renders all other elements subservient to an extent that grape and location are rendered irrelevant. —M.M.
Overtones of candied lemon peel steal into the more general fresh zestiness here, hinting at aromatic richness and purity. The palpable, zesty midpalate highlights the citrus qualities even more. Verve and freshness in a glass.
Overtones of shortcrust pasty and fruitiness are reminiscent of apple pie on this nutty, textured and sunny Austrian original. This Neuburger's major focus is on freshness and verve. It has a pleasantly fruity, ripe but refreshing body with lip-smacking freshness. It will gain immensely from being served alongside food where its texture will come into its own.
Overworked and oaky, with vanilla, buttered toast and sweet caramel flavors dominating everything else. Buried beneath are pineapple and pear flavors.
Owing perhaps to its youth,this remains an uneasy mix of acid, oak, apple and citrus. It has strong components that are not entirely integrated. Another year or two in bottle would be a good idea.
Owned by a branch of the family that also owns nearby Château Pontet-Canet, this estate is really improving. The 2013 is attractive with ripe fruit and delicious acidity, supported by a firm, dry backdrop of solid tannins. Drink from 2020.
Owned by an expat artist/writer couple, Máté shows a great evolution of style and grace over the past years. This 2006 Brunello straddles modernity and tradition with a playful juxtaposition of wild berry and raspberry aromas against vanilla, clove and cinnamon spice.
Owned by art collector Philippe Raoux, who has filled the park of the chateau with impressive sculptures, this estate produces serious and complex wines. This latest release continues in that tradition. It is rich, structured and full of swathes of black fruit. The wine will take time, so wait until 2021.
Owned by Beaune-based merchant Louis Jadot, Domaine Ferret has produced an attractive wood-aged wine. It offers light toast and spice over ripe yellow fruits. Rich and full, this generous wine is ready to drink.
Owned by Beaune merchant Louis Jadot, this cru estate produces some impressive wines. While its alcohol is excessive for a Beaujolais, it wears its power well. The black plum fruit and tannins from wood aging that are still very present will soften over the next year to give a rich generous wine with a style that is Burgundian rather than traditional Beaujolais. Drink from 2018.
Owned by Beaune négociant Louis Jadot, this wine is big, bold and fruity, with black cherry flavor and acidity. It shows the structure and the potential of wood-aged Gamay.
Owned by Château Larose Trintaudon, this wine comes from the same plateau west of Pauillac. It is well made, bringing out ripe fruit and generous black-cherry flavors, with a touch of spice from wood aging. The tannins are dry, in the background and sufficient to allow the wine to age. Drink from 2018.
Owned by Château Mongravey of Margaux, this estate is in Macau in the southern Médoc. The wine is richly fruity, firmly tannic with both wood and fruit tannin. It is dark, dense and complex, a ripe wine that has a great future. Drink from 2022.
Owned by Champagne producer Bruno Paillard, this estate produces a deliciously fresh and crisp wine. Red fruits dominate along with steely acidity and the freshest aftertaste.
Owned by Champagne producer Bruno Paillard, this wine is as crisp as a rosé Champagne. It is light and fruity with just a touch of mineral texture. The red-berry flavors lift and enhance the concentration of this attractive wine. Drink now.
Owned by France's national agricultural research institute, this estate has been curiously underperforming until the last two vintages. This 2007, almost entirely Sauvignon Blanc, continues the improvement, a deliciously fresh, herbaceous wine, with a currant freshness on top of grapefruit and lime.
Owned by Guigal but made at a separate facility, Vidal-Fleury's 2005 Crozes-Hermitage offers plummy aromas of superripe fruit, but lacks any midpalate richness. It's a crisp, medium-bodied Syrah with a supple, easy-to-like finish.
Owned by Ken and Karen Wright, Savoya is planted on ancient marine sedimentary soil. Bold cherry fruit carries a streak of salinity, that tastes like a shake of salt and pepper around tart pomegranate fruit. It's tangy and lightly herbal, with classic structure and a clear path to aging over a decade or longer.
Owned by members of the Cruse family, one of the ancient merchants families in Bordeaux, this estate has produced a fruity wine that is juicy with blackberry flavors and considerable acidity. It will need time for the dry core to fill out and balance. Drink from 2018.
Owned by négociant firm Antoine Moueix, this property on the plateau of Saint-Emilion, has produced a ripe and balanced vintage in 2014. The oak aging has enhanced the richness of the wine with its balanced tannins and black-currant fruits. It will age well and be ready to drink from 2021.
Owned by the Abeille family of Château Mont-Redon in Châteauneuf-du-Pape, this wine is delicious. Crisp and clean with great red currant and citrus fruitiness, it is finely judged with acidity and a light texture balancing the fruit. Drink now.
Owned by the Bernard family who also own one of the major Bordeaux negociants, Millésima, the wine is structured, deliciously fruity and with a series of smoky tannins that will allow it to age. It comes from a vineyard close to Pauillac and that shows in the dense Cabernet Sauvignon that gives the wine its weight. Drink from 2021.
Owned by the Bordeaux Castel family, this estate has produced a simple, light wine packed with fruit. It's light and bright, with just a hint of earthiness that takes away from the freshness. The aftertaste adds lemon crispness.
Owned by the Borie family, one of Bordeaux's most famous (also owner of Haut-Batailley and Grand Puy Lacoste) this wine is mainly Cabernet Sauvignon. This 2008, with its fully developed color, is now moving to the leather and vanilla stage. Spicy, now quite ready to drink, it still shows plenty of Pauillac structure. Drink now.
Owned by the Borie family, one of the grand families of Bordeaux, the vineyard forms part of Château Fourcas-Borie. The wine, with its dark tannins and dense texture, is powerful and concentrated. Layers of tannins show most strongly at this young stage, while the ripe juicy fruit will develop well. It is going to be a fine wine. Drink from 2021.
Owned by the Castel family, this chateau regularly produces attractive wines. This year, the wine is rich and still with its layers of dominant wood flavors. It also has a fine structure that will allow it to age. The finish brings in bright, juicy acidity. Drink from 2020.
Owned by the Cathiard family of Château Smith Haut-Lafitte since 1994, the vineyard of Cantelys neighbors both Smith Haut-Lafitte and the Lurton-owned Rochemorin. The wine is rich, smooth, the wood well integrated, allowing fine wafts of herbaceous citrus and currant flavors to come out of the glass. It's ready to drink now, but could age over 2–3 years.
Owned by the Chancel family (whose main holdings are in the Lubéron in southern France), this small Champagne house has made an exceptional 1997. It is now reaching maturity, with all its elements in balance, rich but satisfyingly dry, with toast and intense structure and acidity.
Owned by the Cruse family, part of the old Bordeaux elite, the estate is in the southern Médoc. The wine, with its firm character and rounded fruit, has weight and considerable richness. It will develop into a plush full-bodied wine. Drink from 2020.
Owned by the Cuvelier family of Léoville Poyferré in Saint-Julien and with Michel Rolland as consultant, this is a fine estate with an equally fine chateau. It is dense and richly endowed with black fruits and spice. At the same time, it has style and a way with its fruit and acidity that give it a lift. Drink this very ageworthy wine from 2023.
Owned by the Cuveliers who also own Léoville Poyferré in Saint-Julien, Le Crock in 2012 is a powerhouse of ripe tannins and juicy acidity. It's a wine that demands aging with its tannins and still-youthful fruitiness. Drink from 2019.
Owned by the Darroze family, the cru wine from this estate is produced by Georges Duboeuf. It is a dense wine with balancing rich black fruits. Its spicy cherry-fruit flavor and rich tannins give a wine that should age further. Drink from 2018.
Owned by the Dassault aerospace family, this château is producing some fine wines, like this crisp, textured second label. With its juicy acidity from the fruity vintage, it has delicious black currant flavors and is likely to age quickly. Drink from 2019.
Owned by the Devillard family, Château de Chamirey produces firmly textured wines. This Mercurey is on the dry side, while not losing sight of fresh red-berry fruits and bright acidity.
Owned by the Ducourt family which has a number of chateaus in the eastern end of the Bordeaux vineyards, this estate has produced a piercingly fruity wine. With its acidity and crisp texture, it is a good reflection of the fruitiness of the vintage. Drink from 2018.
Owned by the Fourrey family of Domaine Fourrey, the vines come from two parcels in the premier cru. The wine is rich and smooth with good acidity that balances the ripe apple and crisp pear flavors. A strong line of minerality cuts through this still-young wine. Drink from early 2017.
Owned by the Francisco family since 1870, this wine is juicy and just lightly stalky, with fine crisp acidity. Needing to develop and soften its firm texture, it will be ready to drink from 2020.
Owned by the Hessel family since the 15th century, this estate has produced a dense and solid Merlot-dominated wine. It is big and bold with ripe berry fruits and dark tannins. The black plum skin and berry flavors are concentrated and firm. It needs to age, so drink from 2018.
Owned by the producer, this vineyard is planted to small-cluster Dijon clones in the heart of the appellation, near San Pablo Bay. Rich and voluptuous, it's intensely oaken and decadent in tropical pineapple, guava and pear, finishing clean and full bodied.
Owned by the Quiot family of Châteauneuf-du-Pape, this is one of a pair of wines produced from the region of Sainte-Victoire. It is a full and fruity wine, rich with raspberries and freshened by final grapefruit acidity.
Owned by the Rouzaud family of Roederer Champagne, this has become a model Saint-Estèphe. It has all the initial tannins that dominate wines from this appellation. But it supports these tannins with elegant, ripely juicy black fruit and an addition of licorice sweetness. Age for 3-4 years.
Owned by the same family as Château Talbot in Saint-Julien, this vintage of Sénéjac is now mature, showing signs of leather and a firm structure rather than fruit. It's unlikely to develop further, so drink now.
Owned by the same family since 1850, this estate has produced a ripe Merlot-dominated wine. It is densely structured and full of black-currant fruits. The crisp fruitiness of the year shows strongly. Drink from 2018.
Owned by the same Henri Bourgeois family that produces a dizzying array of Loire wines, this tastes a bit like a Loire wine. It's lean and tart in style, with barely ripe fruit that is accented by herbal notes and a crisp finish. Drink now.
Owned by the Thomas family, this wine has an unusual blend of 50% Merlot and 35% Petit Verdot (with the rest Cabernet Sauvignon). It shows how Petit Verdot can now ripen easily in warm years. The dark color and dense tannins are a counterpoint to the juicy blackberry fruit. They will allow this wine to age well. Drink from 2021.
Owned by the Trocard family since 1628, this vineyard has produced a rich and rounded 2010. Dominated by Merlot, it is solid, concentrated and ripe. Acidity cuts through the richness to give a full and fruity character at the end. Drink from 2016.
Owned by the Vialard family, this is a very fine wine. While it does have strong wood flavors at this young stage, they are going to be there to support the ripe jammy fruit. The wine from this 111-acre estate is generous and is going to age well. Drink from 2022.
Owned by the Wine Museum of Paris, this estate has 172-acres of vines. This wine is rich, spicy and with mature tannins and red fruits. It is all fruit, ripe and ready to drink.
Owned by the Wrights, this vineyard delivers smooth, forward, full-bodied flavors of cranberry, raspberry and blue plum. There's a tart snap to the fruit, and a clear sense that it has the structure and depth to develop nicely over the next decade or longer.
Owned by Xavier Chassagnoux, who also has vineyards in Fronsac, this estate has produced a rich wine. It has the typical fruity character of the vintage with its soft tannins and juicy acidity. Red berries are lightly supported by the open structure. Drink the wine now.
Owned since 1999 by the Kressman family of Latour-Martillac in Pessac-Léognan, this wine reflects fine winemaking thanks to its ripe tannins and the fruitiness of the vintage. It is juicy, rich with blackberry fruits and already shows a fine balance. It is ready to drink.
Owner-winemaker Rudi Bauer believes in making Pinot Noirs that can age, so it's no surprise that this is darker, firmer and more muscular than most. There's plenty of toast, cedar and coffee-bean-like oak, but it's amply supported by plum and black cherry fruit. The finish is silky enough to make this wine approachable now, but it will likely improve through at least 2025.
Owner-winemaker Tod Dexter and his wife Debbie planted their first vines in 1987, making them reasonably mature for the region. The result is a medium-bodied restrained yet silky and seductive Pinot Noir. Black cherry, cola, cedar and spice elements combine easily on the nose and palate, then linger elegantly on the finish. Drink now–2020.
Owner Arnaud Briday has made a firm structured cru wine. While it has the generous fruit of the year, it also has plenty of tannins that give it tension and concentration. The wine is rich with explosive berry fruits and balanced acidity. Drink from 2018.
Owner Daniel Barcelo produces a wine that is soft, fruity and with a forward crispness and red fruit flavor that is generous and fresh. It is a bright, lively and refreshing wine.
Owner Dominique Morel has produced a firmly structured wine that wraps firm tannins and red-cherry fruits into a crisp parcel. It is still young, bursting with fruitiness. Drink this cru wine now for its fruit, but it's better to wait until the end of 2017.
Owner Michel Dietrich takes the vegan route with no animal derivatives in fining the wine. The wine is taut and tight, with a steely texture that needs to soften. All its fruit is there, muted by the herbal edge and nervy texture. Drink from late 2017.
Owner Molly Chappellet's beloved baby, this white is deliciously crisp, dry and balanced, with layers of Meyer lemon, waxy apple and floral gardenia. Percolating acidity maintains its freshness beneath its rich texture and tropical succulence.
Owner Thierry Valette has been around the Right Bank (the family owned Pavie and owns Troplong Mondot) and, as a consultant, the world. Here he offers a delicious juicy wine with fine tannins and ripe red fruits. It has mint and spice perfumes along with balanced acidity. Drink this attractive wine from 2018.
Owner Xavier Chassagnoux bought this estate in 1978, producing this as the top wine of the property. It shows the richness and fruitiness of the vintage, a ripe wine with black-plum fruit and touches of wood aging as well as crisp acidity at the end. Drink from 2018.
Owner/winemaker Tony Rynders speaks of walking a tightrope to deliver the best each vintage has to offer. Here the results are supple and downright sexy, a boatload of plummy fruit swathed in chocolate and almond paste. It's lush, seamless, and perfect for near-term enjoyment.
Oxidative aromas of macadamia nuts, walnut oil, marzipan and dried lemon are happily cut by a soda character on the nose of this bottling. The palate offers preserved lemons, seared marshmallow and nut oils, proving fairly fat on the sip.
Oxidative in character, this ripe wine has melon, spice and almond flavors. It is ready to drink.
Oxidative in style, this Vidal Blanc boasts aromas of cidery apple, toasted nut and brioche dough. Medium to full in body, this offers concentrated flavors and tart acids. Try pairing it with a wedge of goat cheese to tame its raciness.
Oxidized almost to the point of being tawny in the glass, this soft and buttery wine has virtually no fruit left, and finishes with a bitter edge.
Oxidized and flat on the nose, this has a palate with mealy, bland strawberry flavors. Nothing changes on a fading, less-than-fresh finish.
Oxidized and mute, with mushy, nutty flavors and a similar finish. An underperformer that lacks freshness, purity and character.
Oxidized and tawny, a blend of grapes from Okanogan, Columbia Valley and Columbia Gorge. Soft and generic, with lots of vanilla and clove.
Oxidized apricot aromas comprise the bulk of the nose on this weird oak-aged Albariño. Flavors of apricot, peach pit and quince quickly turn bitter, while the finish is flabby. Overall this is sketchy, with few attributes.
Oxidized aromas are not inviting. After the doughy, yeasty opening, the palate deals oxidized flavors of bitter and sweet red plum. Bitter on the finish; barely worth a look.
Oxidized aromas of spent yeast and stale fruit are not fresh. This feels foamy, wayward and unfocused. Citrus flavors are unconvincing, while this rosé tastes soapy on the finish.
Oxidized aromas of vanilla and butterscotch are not terribly enticing or fresh. This chunky Verdejo is round and peachy, with oxidized, leesy flavors of melon and peach. It's flabby on the finish, with no structure.
Oxidized aromas of vanilla, stale tropical fruits and canned pear syrup lead to a flabby palate with a heavy consistency. Oxidized melon flavors lean in the direction of tropical, while this is dull and chunky on the finish.
Oxidized cherry and strawberry aromas settle on heavy and candied upon airing. This is thick and plump stuff, with sweet red-fruit flavors and seemingly a lot of residual sugar. This needs more spine and structure.
Oxidized citrus aromas are flabby, as is the palate. Flavors of apple and peach are basic, while the finish feels dull and dried out, with no kick or lasting flavor other than mild bitterness.
Oxidized peach and apple aromas are neither here nor there. The mouthfeel on this Godello is surprisingly soft, while oxidized flavors of citrus and melon lack kick. From start to middle to finish, this is low on pulse.
Oxidized stone fruit, flor, barrel lacquer and vanilla aromas are sharp but true for Manzanilla. A layered palate is lively and acidic, with nutty, creamy flavors of brined apricot. A rich-feeling finish is cut by zesty acidity, and as a whole this Sherry gets it right.
Oxidized, yeasty aromas are not fresh. On the palate, this is spritzy, but oxidation creates a yeasty, bready blanket on top of basic pear and papaya. It finishes flat.
Pa' Riondo is a fresh, fruit-forward Ripasso with loads of cherry, blackberry and cassis on the bouquet. That natural freshness continues to the mouth, where the wine shows good acidity backed by hearty concentration and density.
Pàtrimo, a pure expression of Merlot from southern Italy, is always a crowd pleaser, but this year's edition is a tad more ripe and jammy than past vintages: 2005 was indeed a hot year. Intense aromas of black cherry and blackberry pie emerge from the nose and the wine's finish is accented by a surprise signature of tart acidity.
Pèppoli is a tight and fresh wine, with lively, one-dimensional fruit. It doles out forest berry, cranberry and cassis notes, which are accompanied by bright acids.
Pôpa was the family's nickname for grandpa. The winery, run by grandson Stéphane Ferreira, is the grandkids' tribute. This richly perfumed wine, by consultant Luis Pato, comes from a field blend of 21 grape varieties. Old vines with an average age of 82-years-old in a single parcel have given the wine huge concentration and rich swathes of tannins and black plum and damson fruit. The wine has power while also retaining plenty of elegance. It is an impressive wine, just approaching its peak and ready from 2018.
Pécharmant produces some of the most dense reds of Bergerac, and this wine from Ancienne Cure shows some of the same character in a more fruity version. Black fruits and firm tannins are layered with forward acidity to give a wine that will be approachable this year.
Pérez Cruz makes some nice wines, but this blend of Petit Verdot, Carmenère and Malbec is so full of herbaceous aromas and flavors of juniper, olive and coffee grinds that it's a struggle to get through. Yes, the mouthfeel and structure are that of a serious wine. But the aromas and flavors are so green and mean that it's impossible to rate this blend higher.
Pachàr is a blend of organically farmed Chardonnay, Viognier and Sauvignon that offers bright aromas of citrus, peach, pineapple and blanched almond. Pair this pretty wine with rice-stuffed zucchini or tomatoes.
Pacherenc du Vic-Bilh, covering the same area as Madiran, blends the two white grapes stars of the southwest, Petit and Gros Manseng. Here they give a dry wine that's yearning to be sweet, with its honey and aromatic peach and currant flavors. Drink now for its crisp while rich character.
Pacherenc wines are the white counterpart to red Madiran, grown in the same area. This dry wine is a blend of Gros and Petit Manseng and the rare Arrufiac. It is a lightly honeyed wine with fine acidity and a really juicy fruity citrus and white-fruit-flavored aftertaste. Drink now.
Pacific Rim is a Riesling specialist, but makes a limited amount of Chenin Blanc; clearly a labor of love. Rare attention is given to this sadly degraded tasting room grape; here it has a chance to express more of its thrilling complexity. Bone dry and loaded with lemon, grapefruit and melon fruit, this adds floral hints and sweet hay in the nose, while balancing its young, leesy flavors with bright acids.
Packaged in a beautiful bottle with string and seal, Il Puro Casanova is 100% Sangiovese with intense aromas of berry fruit, moist earth, leather and tobacco. You'll enjoy the natural brightness and fullness it offers on the close.
Packaged in a beautifully unique glass bottle, this collector's wine from southern Italy offers balance, intensity and cleanly etched aromas of black fruit, resin, cola, rum cake, dried violets and tobacco. The finish is elegant, polished and lingers long on the palate thanks to the drying tannins.
Packaged in a bottle with a retro look, this pretty Soave Classico offers bright aromas of citrus and peach with pear and Golden Delicious apple at the back. The wine is crisp and shows medium structure.
Packaged in a bright blue bottle, this fresh Moscato d'Asti delivers soft aromas of peach and white flower followed by a spicy touch of crisp acidity that you can really feel at the back of the tongue. Pair this easy wine with spongecake, fresh strawberries and whipped cream.
Packaged in a bright blue bottle, this the kind of easy-going sparkler meant for a hot summer afternoon. It offers bright aromas of peach, citrus and honeydew.
Packaged in a cheerful bright blue bottle, this offers simple aromas of wild flower, cut grass and citrus. It's a simple, fresh white, with a bright finish of melon and peach.
Packaged in a classically elegant bottle, this easy Chianti Rufina opens with a light ruby color and segues into bright flavors of white cherry and raspberry.
Packaged in a cute yellow recyclable Tetrapak, this easy Chard is sweet in pineapple juice and green apple flavors, balanced with crisp acidity.
Packaged in a distinctive dark blue bottle, this off-dry Muscat gives the scents and flavors you'd expect—heavy on orange and tangerine, with a sweet candy character. That said, it's very well balanced, with good supporting acidity and excellent length.
Packaged in a fun screwcap bottle, this easy Primitivo opens with bitter almond and cherry flavors, followed by crisp fruit and citrus freshness. It would pair with grilled pork chops.
Packaged in a handsome bottle with an embossed viper on the front, this blend of Merlot, Sangiovese (with a small percentage of Montepulciano for extra power and intensity) offers easy sensations of ripe fruit and exotic spice. The low price makes it even more attractive.
Packaged in a heavy, oversized black bottle, this brawny wine delivers power, bulging muscle and aromas that exaggerate in every way possible. The most noticeable feature (so noticeable, it knocks you in the face) is the wood element that comes off as fresh carpentry or wood shavings. The wine is heavy, syrupy and sweet tasting.
Packaged in a long, elegant bottle with a wax seal, this precious Picolit dessert wine offers aromas of stone fruit, apricot, dried mint, orange zest and ginger. It shows pretty complexity and a smooth, creamy mouthfeel.
Packaged in a lovely, Champagne-like bottle (but without a cage), this is very pretty, with a hint of cherry candy. The palate is round, full and forward. This is a wine to set on the table for a special occasion—but don't wait too long.
Packaged in a massively heavy bottle, Tamurro Nero is a blend of grapes indigenous to Basilicata. It deals spicy tones of cinnamon and sweet tobacco, with notes of dried fruit and black cherry.
Packaged in a massively heavy glass bottle, Vigna della Corona is an important expression of Aglianico that deftly sets a touch of oak-derived against black fruit and prune notes. Savory flavors of wild mushroom, tobacco and smoke give the wine a masculine, brawny personality.
Packaged in a plain, stylish bottle with the RR logo prominently displayed, this reserve-level cuvée brings concentrated flavors of citrus, apple, peach and pear, along with highlights of wet paper, fresh herb and lemongrass. Despite 12 g/L of residual sugar, the finish tilts a bit sour.
Packaged in a pocket-friendly 187-ml bottle, this is fragrant and simple, with tonic, creamy foam and bright aromas of peach, honeydew and jasmine.
Packaged in a screw cap bottle (still a rare sight in Italy) this fresh white is packed with almond blossom, lemon zest and dried herb aromas. Try it with lemon chicken.
Packaged in a screwcap bottle with an eye-catching purple label, Re Midas is a textbook expression of Soave with fresh aromas of melon, peach and honey. This well-priced white delivers a compact but crisp mouthfeel.
Packaged in a sexy, Champagne-style bottle, this 100% Grenache is firm and substantial. It underscores fruit flavors of peach, apricot and melon with appealing minerality.
Packaged in a short, squat bottle, this a clean, modern wine, with bright aromas of cut grass, apricot and bright lemon zest.
Packaged in a squat, ballooned bottle, this Lugana-based white (with 3% Chardonnay) delivers aromas of candied fruit, tangerine rind, pressed rose and a touch of caramel or butterscotch. The wine's finish is marked by a tart, sour grapefruit note.
Packaged in a squat, medallion-shaped bottle, this fragrant Moscato Giallo offers a full bouquet of peach blossom, honey, acacia flower and jasmine. It's sweet and tangy in the mouth to the right measure and would pair with fruit salad or apricot tarts.
Packaged in a temperature-controlling double layered glass bottle, this Prosecco can easily be carried to picnics or outdoor garden lunches. It offers fresh aromas of white flower, dried grass and stone fruit.
Packaged in a thick, heavy glass bottle, this hearty Montepulciano d'Abruzzo opens with oaky tones of spice and wood shop, backed by notes of ripe fruit and exotic spice.
Packaged in a towering bottle with an easy-to-spot red label, this opens with aromas of ripe dark berry, savory herb, leather and tobacco. The palate delivers ripe black cherries, raspberries, licorice and grilled rosemary alongside firm, polished tannins. Enjoy through 2018.
Packaged in a transparent bottle, this wine boasts a surprisingly saturated shade of gold and delivers fragrant aromas of caramel, butterscotch, dried fruit and sun-dried apricots. It makes for a fun bottle to serve with appetizers.
Packaged in a very heavy glass bottle, this bright Ripasso opens with mature aromas of prune, raspberry, cherry and cassis. Tones of leather and tobacco fill in the rear and the wine is compact on the close with a touch of bitter almond.
Packaged in an attractive sunflower-adorned screwcap bottle, this Chardonnay made from organic grapes is light, bright and straightforward—tasting of lemon, lime and kiwi—with barely any oak influence.
Packaged in an easy screwcap bottle, Centine rosé delivers fragrances of sweet strawberry and raspberry over an easy, but streamlined texture. Pair this fresh wine with spicy Indian samosa.
Packaged in an easy screwcap bottle, this wine (made from equal parts Merlot and Cabernet Sauvignon) is bright, linear and crisp, with notes of cherry cola and grape juice.
Packaged in an electric blue bottle, Bella Bollè is a soft, foamy sweet sparkler with bright aromas of peach blossom, dried ginger, sage, white flower and musky soap. The quality of the bubbles is creamy and rich.
Packaged in an electric blue bottle, this opens with tones of cracked white pepper and fragrant field flower. There's a touch of sweet softness on the finish that gives momentum to the wine's bubbly foam.
Packaged in an elegant bottle with a squarish-squat shape, this pretty Rosé sparkler opens with aromas of Granny Smith apple, citrus and a touch of sweet peach. The perlage is tonic and steely and would pair with spicy Indian samosas.
Packaged in an elegant but very heavy bottle, this Vermentino from Sardinia offers fruity aromas of peach and nectarine backed by good length and consistency. Pair this refreshing wine with shellfish or spaghetti con vongole.
Packaged in an elegantly frosted bottle, this brawny wine deliver the goods. It shows intensity, persistency and is tightly packed with luscious aromas of black cherry, leather, tobacco and black olive. The tannins are velvety and rich without being overdone.
Packaged in an extremely heavy bottle, this conveys aromas of underbrush, black berry and cake spice. The sleek palate offers mature black cherry, crushed raspberry, licorice and black pepper alongside polished tannins. Drink through 2018.
Packaged in an extremely heavy bottle, this features aromas of mocha, vanilla, mature black plum and grilled sage. The evolved palate offers up prune, raisin, black pepper and roasted coffee bean but it lacks the fruit richness to support the oak.
Packaged in an extremely heavy bottle, this has a muted nose that eventually reveals French oak and menthol. Showing the heat of the vintage, the palate is starting to dry out, offering toast, prune, coffee, raisin and evident alcohol alongside raspy tannins that leave an astringent finish.
Packaged in an extremely heavy bottle, this has plum, toasted oak, new leather, dark spice and floral scents. The firm palate shows dried black cherry, roasted coffee, French oak and sage notes, while close-grained tannins grip the finish.
Packaged in an extremely heavy bottle, this opulent Amarone delivers knockout aromas of toasted almond, hickory smoke, pipe tobacco and spice. Fruit flavors of plum, prune and blackberry are followed by a much-needed touch of acidity that keeps the palate refreshed.
Packaged in an eye-catching gold bottle, this cheerful Italian sparkling wine opens with floral tones of jasmine and honeysuckle followed by a thin, easygoing mouthfeel. This is a great bubbly to serve at birthday parties or anniversaries.
Packaged in an unusual plastic-style recyclable bag, with a seal you have to figure out how to open, this is a fine Sauvignon Blanc. At the equivalent of 10 bucks for a regular bottle, it's dry, crisp and fruity, with lime and gooseberry flavors. Delivers lots of bang for the buck.
Packaged in bottles sporting a colorful, phantasmagorical label, this blend of Carricante and Grecanico opens with a lovely fragrance of white and yellow spring flower, juicy white tree fruit and savory herb. The vibrant palate offers creamy apple and pear, citrus mineral and a note of candied ginger.
Packaged in one of the squat bottles that are so popular in the Prosecco Superiore area today, this fresh Italian sparkler would pair with finger foods or unsalted almonds. The wine delivers citrus with mineral tones on the close.
Packaged in one of the squat, round bottles to emerge from the Prosecco area of northern Italy, this vintage-dated bubbly offers aromas of dried hay, talc powder, white flower and stone fruit. Steely, firm perlage contributes to a sensation of dryness.
Packaged in the appellation's specially designed bottle, this Syrah from Steve Beckmen's mountaintop vineyard shows smashed blackberry, elderberry, graphite and roast beef aromas. Meaty flavors show strongly on the palate, where herbal touches of thyme and rosemary cling to the firm tannic structure. Vibrant acidity suggests good cellaring potential. Drink 2019–2029.
Packaged in what looks like a solid gold bottle, this easy sparkler offers fresh acidity and clean fruit aromas. The gold packaging gives this particular bottle a sassy, luxurious competitive edge.
Packaged with a grape cutting tied to the neck of the bottle, this generous wine shows aromas of ripe melon, apricot and tangerine skin. There's a fresh note of sweet honeysuckle on the close.
Packaged with a label depicting a colorful if inventive map of the appellation, this wine conveys hibiscus punch, cranberry and cherry notes on the nose, with a touch of lavender and sagebrush. Biting acidity and peppery grip dance on the palate, where cranberry and plum skins are tart and bitter but leveled by fresh oregano herbs.
Packaged with a very fun, yellow wrap-around label, this fragrant Prosecco offers aromas of dried hay, stone fruit and citrus. It would make a great appetizer or afternoon wine and there's also a “Mini Prosecco” version offered in a pocket-friendly 187-ml bottle.
Packaged with an appropriate nautical theme, this bright Vermentino from coastal Tuscany offers easy aromas of citrus, peach, pear and grapefruit. There's a crisp touch of spice and dried sage on the close.
Packed and concentrated, with blueberry, blackberry, bramble and pastry aromas. Initially, it's jumbled and out of joint, with jumpy acids and heavy flavors of blackberry, grilled meat and herbs, while on the finish, the fruit fades quickly, leaving weight, resin and vanilla.
Packed in a pink bottle, this Garnacha rosé opens with prickly pink-grapefruit aromas. It's balanced on the palate, with a touch of oily weight. Orange and cantaloupe flavors leave a citric tang on the finish.
Packed in a single serve screwcap glass tube, here is a rich and delicious wine, with just that extra warmth that the Quincy appellation brings to Sauvignon Blanc. With the concentration of old vines, this is a fine, broad-textured wine, with finishing acidity.
Packed in an elegant bottle, this is a 100% Vermentino (aka Rolle) wine. The wine has a naturally rich character that is generous while also having plenty of acidity. Lemon and ripe apricots combine easily and giving a smooth, creamy aftertaste.
Packed in an extremely heavy bottle, this has aromas of French oak, vanilla and coconut. The firm palate offers dried sour cherry, raisin and oak-driven spice alongside raspy tannins that leave and astringent finish. It lacks the fruit richness needed to stand up to the oak.
Packed in upfront, with some atypical grassy, wildflower aromas. Chunky fruit and Port-like flavors make a statement, as does a black-tea note on the finish. Slightly clumsy now, the hope here is that some time in the cellar will help weld any incongruent elements.
Packed tight with oak-driven aromas of chocolate, leather and spice, this shows a bold and modern personality. Dark berry tones of maraschino and blackberry jam appear on the chewy, rich finish.
Packed tight with power and minty, earthy berry aromas that come with a dry dustiness. Feels ripe and proper, with a slight tannic grab and full but fresh flavors of wild berry, cassis, cocoa and oak. On the finish, chocolate and dry spice flavors take over, yielding a pleasant, complete whole. Drink now through 2015.
Packed with acidity as much as fruit, this is a tight, intensely fresh wine. There are some hints of tannins from the Pinot Noir as well as raspberry fruits, although the crisp acidity shows most strongly.
Packed with all the ripe fruit of the Alentejo, this warm, full-bodied wine is generous and round. Black-fruit tones dominate, balanced by perfumed acidity and a smooth texture from the high proportion of Aragon (Tempranillo). It is ready to drink, although it will improve at least until 2017.
Packed with apples, peaches and raspberries, this light-bodied wine was aged in large oak casks and is quite fruity without being at all sweet. It has very good balance, is thirst-quenching but not filling, and will pair well with a range of seafood, salads and lighter main dishes.
Packed with attractive red-berries and citrus, this is a warm and ripe wine. It is totally dominated by its fruitiness and by the Syrah that brings a perfumed character to this fine apéritif wine. Drink now.
Packed with black-cherry flavors, this is a structured wine. Its acidity chimes well with the mineral texture and tangy black-currant and berry flavors. The wine is fruity while still firm and likely to age. Drink from mid-2016.
Packed with black fruits and balancing acidity, this easy-going wine is ready to drink. With black currant and berry flavor, it is soft and hints at a touch of toast.
Packed with black plum and blackberry fruits, this is a firm yet ripe wine. It has wood, smoke and spice flavors that complement the fruit and tannins. Age for three years.
Packed with both wood and ripe fruit, this rich wine is full of juicy citrus and spice flavors that are lifted by the steely acidity and crisp aftertaste. Drink from 2017.
Packed with botrytis, the wine has great concentration, balanced with freshness. Orange zest is touched with liquid honey, and finished with a rich lemon character.
Packed with botrytis, this is a wine whose sweetness is suppressed by richness. Flavors of bitter oranges and white figs go with the intense core of botrytis, followed by a touch of bright acidity. This is a wine whose journey is just beginning.
Packed with dark tannins, this complex wine shows a powerful structure allied with very fresh acidity and red berry fruits. It is still feeling its way, heavy on the texture and still waiting for the fruit. Drink from 2014.
Packed with delicious, ripe blackberry and blueberry flavors, this is a concentrated and full-bodied wine, with fine-grained tannins. Very tasty now with fatty cheeses and meats, it will improve through at least 2020.
Packed with dry tannins and a dense structure, here is a wine that has weight and potential richness. There is some good weight of blackberry fruits. If drinking now, it needs to open out in a decanter or glass.
Packed with exotic, tropical fruits, this is the essence of Gewurztraminer. It's perfumed, ripe, over the top and spicy. Lychee juice and peppered pears dominate this ready-to-drink wine.
Packed with flavor and hefty in texture, this wine is almost chewy. It shows a delicious ripe berry character and feels velvety on the tongue as its ample, fine-grained tannins mingle with full body and pure flavor concentration.
Packed with fresh flavors of ripe grapefruit, this palate-cleaning Sauvignon Blanc is a nice match for simple dishes such as boneless chicken breast pan-fried in olive oil. Wet stone minerality underscores the vivid acids.
Packed with fruit and crisp acidity, this is a bright, light and perfumed wine. Red-berry flavors are lifted by red currants and a light spice. Drink now for total freshness.
Packed with fruit and spice, this is a great food wine. It is full bodied, rich with raspberry flavors gathered into a structure of light tannins and edgy minerality. The aftertaste brings out a crisper character.
Packed with fruit and tannins in almost equal measure, this robust but not heavy wine has a layered texture, bright flavors and a sense of depth and structure that indicate it will improve with time. It offers plenty of red cherry and raspberry flavors, and flashes of smoky oak that are well interlaced. Best after 2019.
Packed with fruit, minerality and impressive wood-aging flavors, this is a single-parcel wine of immense power. Black fruits and tannin share the honors, giving structure and density. It's a wine for long-term aging, solid and concentrated. Drink from 2019.
Packed with fruit, this is a fine, simple Bordeaux. Red fruits leap out of the glass, allied to light tannins. They make for a wine that's ready to drink young and fresh.
Packed with fruit, this is a ripe, rich wine. Red berries are cut with attractive citrus flavors. Full in the mouth and with a good tannic character, this is a wine for food, especially spicy dishes.
Packed with grapey, plummy fruit, smoke and vanilla, this is solid entry-level stuff. It's not particularly rich or concentrated, but it is something that's uncommon at this price: balanced. That makes it an attractive by-the-glass option or barbecue companion. —J.C.
Packed with jammy fruit and sweet raspberry flavors, this easy rosé would make a great partner to cocktail appetizers. The finish shows flavors of wild berry and bitter almond.
Packed with juicy berry flavors, this outgoing wine blends great freshness and pure grape flavors with a lip-smacking texture of tannins and acidity that keep it well balanced. It resembles black berry, raspberry and boysenberry juices, has a tangy mouthfeel and lingering, tingly finish.
Packed with juicy fruit flavors that recall a tart lemon drop or limoncello cocktail, this low-alcohol beauty retains its powerful acidity even as a dollop of residual sugar softens it. It's full and round, with both power and precision.
Packed with juicy red cherries, this is a fresh, fruity Beaujolais to drink this winter. There is just a touch of tannin as well as refreshing acidity.
Packed with mature fruit, this is a ripe wine from one of the top premier cru vineyards in Puligny-Montrachet. It has a delicious, full and creamy texture that's cut with lemony acidity. Toast from oak aging is still present and will soften as the wine ages further. With its mineral aftertaste, it will need time. Drink from 2021.
Packed with red fruits and crisp acidity, this lively wine has a tight mousse, while the red-currant fruitiness adds intense acidity. The wine is bright and ready to drink.
Packed with red fruits and herbal tannins, this is a juicy, fruity wine, with a texture that's soft and ripe. Acidity gives the wine lift and freshness. Drink now.
Packed with red fruits and soft tannins, this is fresh, crisp and with bright acidity. The tannins at the back offer a firm aftertaste, along with juicy red currant fruits. Thierry Lurton bought the 14th-century château in 2007.
Packed with red fruits, it shows structure and concentration. A mineral texture brings out the freshness of the fruit while also giving complexity. It could benefit from aging, so wait until the end of 2014.
Packed with red fruits, this is a bright wine. It has fine tannins due to aging half in French oak and half in stainless steel to give a balance to a wine that is crisp and fresh. Drink from 2018.
Packed with red fruits, this is a ripe while fresh wine. Acidity that cuts into the ripe flavors with a crisp edge in this otherwise jammy, rounded wine. The aftertaste is bright and lively with red currants. Drink from 2018.
Packed with red fruits, this wine has great potential, with attractive wild-strawberry fruits that are fresh and perfumed. Behind this fruitiness, the wine is tight and structured. It will be round, rich and ready to drink from 2019.
Packed with ripe black- and red-fruit flavors, this wine is dense and concentrated. The rich, generous fruit comes with a complex minerally edge, and it shows the wood influence in the form of a spice note. Age this at least six years.
Packed with ripe blackberry fruits, this is a dense, concentrated wine. It has a powerful structure that is filled out with delicious jammy fruits. The wine is perfumed and fresh with acidity while keeping its solid, dark character that is at its heart. Drink now, although the wine will be even better from 2018.
Packed with ripe fruit, this wood-aged wine is dense and rich. A blend of Arinto and the Douro's local white grape, Rabigato, it is full of the ripest yellow fruits, laced through with stony minerality. The acidity and the spice from the wood give this wine its aging potential. Drink from 2019.
Packed with ripe fruits and soft tannins, this is a juicy, red fruit flavored wine. Although it is young with the fruity side right up front, it is really not a wine that needs to age for long. Enjoy the wine for its freshness and light touch of minerality.
Packed with ripe Merlot fruit, this is a dense wine. It has impressive structure and great acidity to cut through the dark fruit. Rich and full in the mouth, this will be a solid fine wine from 2020.
Packed with ripe, upfront raspberry, cherry and cola fruit, this Pinot certainly delivers in the flavor department. But it goes well beyond that, framing the richness in a fine structure of smooth tannins, crisp acidity and a deft application of oak. Straddles the line between immediate drinkability and ageability, so drink it now and over the next four years.
Packed with soft, jammy fruit and dark cherry flavors, this is a spicy, full-bodied wine that offers generous structure, touches of spice, perfume and a strong herbal character. The aftertaste is soft, open, almost sweet.
Packed with spicy black fruit, this is a solid, dense wine. It has acidity and a crisp edge, although this is more than balanced by the ripe black plum flavors and generous tannins. Drink from 2019.
Packed with strawberry aromas and red berry fruits, this is a ripe, fruit-forward wine only lightly disturbed by tannins. There is a great juicy quality here.
Packed with strawberry flavors, this ripe wine has plenty of the acidity typical of the vintage along with good fruitiness and structure. The wine is already developing well so drink from 2018.
Packed with superripe Merlot, this is rich and round. It has wood flavors and sweet, juicy black-plum fruits that are balanced by firm tannins. The finish shows some bitterness from over-extraction.
Packed with superripe tropical fruits, this is a concentrated, powerful wine, with lychee and smoke flavors. There is intense acidity to counteract all the richness. Finishes sweet and ripe.
Packed with tannins and boasting an enormous structure, this wine is opulent while very firm. At the same time, smoky acidity shoots through all this density. From a great terroir, this wine shows minerality and its great structure well. Drink from 2023.
Packed with tannins, this dark-hued wine is concentrated, demanding aging. It has spice and layers of wood as well as black plums and acidity. It is a powerful wine, full of dark chocolate as well as fruit and tannins. Drink from 2023.
Packed with the dark tannins and structure of Cabernet Sauvignon, this wine, produced by the team of Calon Ségur is intense, concentrated and dark. It has a firm structure, solid and with a luscious aftertaste. The acidity of the year just shows at the end. Drink from 2026.
Packed with wood and fruit tannins, it is a solid, dark and dense wine that will develop well. It shows great structure, concentrated berry fruits and final acidity. Wait until 2017 before drinking.
Packed with wood and fruit, this rich wine needs time. A juicy blend of 85% Merlot and 15% Cabernet Sauvignon, it's full of attractive acidity and blackberry fruits. The tannins do need to soften and round out, so drink from 2017.
Packs a fruity punch, with masses of oranges, pineapples and Meyer lemons. Barrel fermentation and aging adds flavors of buttered toast, honey and butterscotch. Despite brisk acidity, lush and soft in style.
Packs a lot of bang for your buck. Explodes in pineapple jam, vanilla cream and buttered toast flavors. Could be a little more subtle, but it has the richness people like in a Chardonnay.
Packs more flavor than any other two wines put together. This fruit bomb explodes on the palate with limes, tangerines,  peaches and the sweetest green apples and papayas, and it's all creamy and spicy. It feels dryish until you swallow, when a peacock's tail of sugar fans out on the way down. —S.H.
Packs plenty of powerful complexity into a dry wine that's a pretty good price. Made in full-Burgundian style, with barrel fermentation and lees aging, it's a rich, creamy wine packed with spicy tropical fruit and honeysuckle flavors. Try as an interesting alternative to an upscale Chardonnay.
Pago dei Fusi is a distinctive wine that excels in terms of intensity and clarity. Elegant tones of tar, black fruit, tobacco, dark spice and rum cake appear immediately and slowly change form as the wine spends more time in the glass. Drying tannins make for a dramatic close.
Pago dei Fusi is an extremely mineral-driven wine that oozes with aromas of asphalt, wet river stone and crushed brimstone. There's are touches of candied fruit and black licorice, with notes of tobacco and campfire ash on the close. The mouthfeel is very nice: long, polished, firmly tannic, astringent and elegant. Give this wine five more years in the cellar.
Paguro shows subtle accents of citrus, crushed stone and grapefruit. The style is simple, clean and fresh.
Paillard's crispest Chardonnay comes mainly from the Côte des Blancs. Offering great white fruit and bright apple flavors, this wine is also textured and mineral. It is beginning to mature, suggesting a touch of toastiness while the fruit remains. It finishes dry. Drink the wine now.
Pair this dry, spicy wine with everything from roast chicken to hummus, or drink as a refreshing cocktail sipper. It's really interesting and fairly complex, providing a balance of citrus and fig flavors with a tangy minerality that seems to show off the wine's terroir.
Pair this food-friendly bright Rosso with meatloaf or pork roasted with chopped fennel and leeks. The wine opens with easy berry aromas backed by blue flower and spice, and there's a blast of cleansing acidity on the close.
Pair this salty, umami-rich Cab Franc with the right foods, and all will be right. By itself, it's rather straightforward in cherry marmalade and buttered toast flavors. It wants sausage, ham, smoked pork or similar protein dishes.
Pair this Syrah with the right food, and it will be fantastic. The wine does need some intervention via pairings to tame its exuberantly ripe red fruits, mocha and smoky oak.
Paix Sur Terre manages to translate the heat and sunshine of Paso Robles into a rich and savory but not overripe wine. Quite dark in the glass, it shows blackberry, black plum, roast beef, black pepper and soy notes on the nose. The palate is dense and creamy, with dark chocolate, roasted blackberry, vanilla and caramel flavors.
Pajoré unfolds clearly identifiable notes of strawberry, black chocolate and licorice in a slow, delicate manner. The wine gains intensity and momentum in the mouth thanks to good density of fruit, dimension and depth. Drink 2012–2018.
Pala's Entemari is higher in intensity and sophistication compared to the rest of the white wine portfolio and seems intentionally crafted for an elaborate seafood meal. Dried flowers, passion fruit, sweet nut, natural rubber and nutmeg spice add dimension and personality.
Palacio Quemado, which means the Burnt Palace, is a funky wine from Extremadura that mixes forceful floral aromas with barnyard and grape juice scents. It's a fuller-bodied, grabby wine with chunky, medicinal flavors and a finish that meanders before settling on big and herbal. Has its good points and weaknesses.
Paladin produces a luminous and fresh Prosecco from the northeast of Italy with tonic aromas of peach, white stone and citrus fruit. It's an easy-drinking wine that would wash down well with appetizers and informal finger foods.
Palai (100% Müller-Thurgau) is a compelling and fresh white with just enough complexity to keep you guessing. Stone fruit, honey, crushed granite and pressed white rose appear on the bouquet. The wine is dry and polished with a long finish.
Palate-pleasing toasty, vanilla-cracker and tropical-fruit flavors. Fine bubbles lend a richness to the mouthfeel; the lush, nutty finish extends deliciously on and on. This could almost pass for a French tête de cuvée, except for the distinctly almond note (very tasty at that) running through the finish.
Palate offers sweet but simple yellow fruit flavors, particularly peach and banana. Finishes with peach pit and caramel flavors. What's here is fine, but better concentration would have merited it a better score.
Palazzio is Testarossa's blend of various vineyards. It showcases a regional Central Coast personality, and a fine one at that. The '06 has elements of ripe cherries, raspberries and root beer, enriched with smoky oak, and appeals for its silky, crisp mouthfeel. Best now and for a year or two.
Pale-colored Pinot Noir that has a jammy character, this is a red fruit flavored wine that is developing fast. It has rounded tannins and a soft texture. Drink from 2015.
Pale and a bit rusty in color, this modest little wine offers nothing beyond faint pine and earth aromas and herbal, tomato-like flavors.
Pale and crisp, this has yeast and herb flavors, with a creamy character from the mousse. Light and just off-dry, this would make for a fine apéritif.
Pale and refined, with elegant flavors of raspberries, strawberries, vanilla and yeasty lees. With a slightly sweet finish, balanced with crisp coastal acidity, it's a beautiful sparkling wine.
Pale and refreshing, this is lightly scented by orange blossoms and strawberries, with similar flavors following. It's a splendid sipping wine, with plenty of acid to buoy up the light fruit.
Pale apricot in color, this wine offers aromas of grapefruit, lavender and anise. Flavors of peach, apple and fennel bulb lead to a surprisingly smooth finish with rich notes of fennel and a splash of lemon zest.
Pale apricot in the glass, this rosé made of Cinsault, Syrah and Cabernet Sauvignon has a bouquet of peach and clover. There is a bit of heft on the palate that belies its light color, with flavors of ripe peach, apple, and lemon curd. The finish is marked by touches of thyme and oregano.
Pale blush on the glass, this Rhône-style blend has a pleasing bouquet of strawberry and lavender. It is very refreshing, with flavors of strawberry, honeysuckle, orange blossom and watermelon. There is a light sense of coolness towards the finish, but bright citrus notes outlast that sensation.
Pale blush to the eye with a soft bouquet of apple and peach, this wine has flavors of grapefruit, aniseed and menthol with sophisticated savory undertones. The rounded finish offers just the right touch of brightness.
Pale color with fairly vigorous bubbles. Moderate aromas intensity showing mainly a medley of fresh apple aromas. Creamy mousse on the palate, slightly soft with some persistence. Similar orchard flavors prevail in the mouth Quite crisp, light to medium-bodied with a smooth finish. Simple and easy-drinking.
Pale copper colored, this wine is more focused on mineral than fruit expression, with aromas of wet stone out in front of citrus rind. The medium-bodied flavors dance lightly on the palate but still show concentration, texture and balance.
Pale copper in color, this 100% varietal wine—all of which hails from Weinbau Vineyard—is lighter in style, with notes of cherry and spice. There's a viscous feel to the fruit flavors and a touch of sweetness.
Pale copper in color, this was initially pressed for a sparkling wine program before making a rosé. Its flavors are thin and underripe, with little red fruit, delivering instead skin characteristics and tannins.
Pale copper in hue, this wine exudes passion fruit on the nose, while the palate delivers nuances of muskmelon as well. It's crisp, racy and medium in body, perfectly suited to summertime refreshment. Drink now.
Pale for a rosé, but you can pick up a trace of black cherry in the aroma, along with the usual baked bread and squeeze of lime. The baked flavor and texture persist in the mouth. It’s almost like burnt toast, and the finish is very dry and bitter. An eccentric wine for sure.
Pale for a rosé, with a slight pink color. It's an enormously fragrant wine, brimming with peach, strawberry, smoke and vanilla notes. Lively and fresh in the mouth, with a creamy feel and the merest suggestion of strawberries. Finishes dry and elegant.
Pale gold-colored wine from an exceptional vineyard. The warmth of the volcanic soil gives richness to the fruit while still keeping some feeling of dryness. It has weight, dried spice and pepper. Honeyed fruits show right at the end. Drink from 2014.
Pale gold colored wine with a soft texture, light wood touches and ripe yellow fruits. The wine is rich, warm, opulent in character, open and fruity. A touch of texture brings out the acidity at the end.
Pale gold highlights illuminate this fresh that is redolent of citrus, pear, green grass, mineral tones and very light butter. It has a creamy, sweet opulence in the mouth backed by zesty crispness on the finish.
Pale gold in color, the wine is already hinting at maturity. It is deliciously ripe, perfumed with layers of green herbs and a finely textured character. Great acidity gives a tight, bright aftertaste.
Pale gold in color, this was made in clay amphoras, giving a dry wine but one that has a honeyed edge. It is aromatic, ripe, and spicy, with an herbal character as well as good finishing acidity. Drink this limited-production wine from 2018.
Pale gold in color, this wine leads with notes of fresh apples, blossoms and honeycomb. The palate is prickly and refreshing, with a good lick of acidity and some texture and weight to prop it up. Drink now.
Pale gold in color, with a fairly pronounced nose of orange citrus rind, dried herbs, pear drops and lime sherbet. Medium sweet and fruity, not terribly complex but nicely juicy and well balanced with an attractive spicy kick on the finish. Youthful, refreshing and easy-drinking.
Pale gold in color. Dominant resiny aromas. Slightly funky with notes of honey, earthy mushroom and ripe stone fruit. Broad on the palate with similar earthy flavors prevailing, warm  with some spice and creaminess. Fairly rich texture, but lacking freshness and a shortish finish.
Pale in color and light in body, this simple Pinot has a gassy, bubblegummy taste, with a raspberry sweetness. It's almost like a minor Beaujolais.
Pale in color and tart in acidity, this Pinot is a bit on the thin side, fruit-wise. It offers a blast of Asian spices and mint, with suggestions of cherries, citrus zest and Dr. Pepper. Drink this dry, elegant wine now.
Pale in color but rich in flavor, this offers a compelling mix of scents and flavors. Acacia flower, pink grapefruit and Honeycrisp apples lead into a delicious wine with excellent length, balance and texture. Drink now through 2020.
Pale in color with a pink/orange tinge, this is an aromatically appealing wine with notes of strawberry, sour cherry, cedar, and mint. It's delicate and light with tart fruit flavors.
Pale in color with an orange rim, this transparent, very varietal wine offers aromas of strawberry, herb, cherry, sassafras and cola. The flavors are light and elegant but linger.
Pale in color, delicate in the mouth, this Pinot is marked by dry tannins and a brittle acidity. The fruit is comparatively modest by Santa Rita standards, showing currants, cherries and oranges. Could develop with a few years in the bottle.
Pale in color, it's bone dry and crisp in acidity. It shows subtle flavors of rosehip tea, orange peel and persimmons, with a scour of grape skin tannins. Perfect pairings include sausages and pâté.
Pale in color, the aromas are quite light, making you strain into the glass to get at them. The cranberry and herb flavors bring a sense of purity and appeal, with the oak dialed way back. One wants more aromatically but the palate delivers enjoyment. It should perform well at the dinner table.
Pale in color, this 100% Grenache has arresting, complex aromas of candied strawberries, pomegranate, herbs, plum and orange peel. The red fruit and savory flavors are sweet and generous, showing an exquisite sense of purity and richness. It's a knee-buckler but all about delicacy and restraint.
Pale in color, this blend of every possible Provençal grape variety (including some whites) is classic, easygoing Provence rosé. It has wild raspberry fruit and crisp acidity. A tangy, tight mineral texture adds to its refreshing nature.
Pale in color, this crisp wine offers a touch of yeastiness that contrasts with the red-currant fruits. It has plenty of bright acidity as well as a tangy, zesty aftertaste.
Pale in color, this crisp, light wine has attractive red berry fruits well integrated into the lively texture and bright acidity. The wine is balanced, fruity and ready to drink.
Pale in color, this fragrant wine has some bottle age that gives a toast and almond character. Ripe strawberry flavors balance between softness and a crisp, tight aftertaste. It is ready to drink.
Pale in color, this is a bright, fresh rosé with delicious strawberry fruits and a ripe, spice and pepper character. Fragrant, fruity and fresh, the wine is ready to drink.
Pale in color, this is a delicious, ripe and also fresh rosé. Crisp, bright acidity comes from the raspberry flavors that are light and perfumed. The wine has structure as well as a mineral texture. Drink now, although it will be very enjoyable until 2017.
Pale in color, this is a drier than usual Rosé d'Anjou. It is fresh, soft with attractive wild strawberry fruits and a touch of orange peel. The wine has a tangy texture that makes it extra refreshing. Drink now.
Pale in color, this is a fruity rosé. It's packed with acidity that gives a tight, crisp feel as well as red cherry and red currant fruits. The acidity could benefit from a few months of calming, so wait until 2015.
Pale in color, this is a fruity slightly herbal wine. It has plenty of young fruit and crisp acidity, lively and with an attractively spicy aftertaste. Drink now.
Pale in color, this is a light-tasting wine. It does have just enough fruit to give some red-fruit flavors. Everything though is light—a crisp reflection of the light of Saint-Tropez. Drink now.
Pale in color, this is a light, bright style of rosé. It is clean and crisp, with touches of red fruit that float through the attractive fresh acidity. The aftertaste is fleeting and refreshing.
Pale in color, this is dominated by its taut, nervy structure. Crisp red currant and red apple flavors give the fruitiness. A ripe, full-bodied mouthfeel brings out a softer, riper aftertaste.
Pale in color, this light-bodied Pinot Noir is appropriately supple in texture and offers modest berry and chocolate notes. The finish is surprisingly long, but a bit lemony. Drink now.
Pale in color, this oak-aged wine is soft, with juicy red fruit. It offers cinnamon and nutmeg flavors, as well as a smoky character from the wood. It finishes with intense, juicy acidity. Drink from 2018.
Pale in color, this ripe wine has plenty of flavor. With strawberry fruits cut with intense acidity, it has a fine texture, lightly mineral and with plenty of tangy freshness. Red fruits show strongly at the end. Drink now.
Pale in color, this ripe wine is beautifully balanced. It does have rich fruit, raspberries and wild strawberries. It also has a fine texture with plenty of acidity as well as a touch of pepper. The wine could age a further few months, so drink at the end of 2017.
Pale in color, this ripe, full-bodied wine has a rich core of red fruits and spicy acidity. The wine is concentrated while still keeping elegance and fresh fruitiness. The aftertaste is full and smooth.
Pale in color, this ripe, perfumed wine is packed with red fruits. It is smooth, rich and only lightly textured with a tannic character. It conveys a nervy, mineral-textured aftertaste.
Pale in color, this rosé is soft and gentle. It has caramel and spice flavors that give a piquancy to the smooth, rounded red fruits. The aftertaste is just as soft.
Pale in color, this rosé, made from Cabernet Franc, is rounded, packed with strawberry flavors and full in the mouth. It also has delicious bright, tight acidity and an orange-tang crispness that gives a lively, fragrant aftertaste. Drink now.
Pale in color, this wine brings notes of char, sawdust, red fruit and pencil eraser. Plump, juicy flavors play off a soft structure and abundant oak flavors.
Pale in color, this wine is aromatically quiet with notes of berry and herb, while the smoke notes emerge over time. The flavors are full and juicy but still bring a sense of delicacy, with a lingering finish. Give it time to open up.
Pale in color, this wine offers appealing, very varietal aromas of strawberry, cherry, sarsaparilla and coffee. It's quite elegant in style with strawberry and cinnamon flavors that show persistence.
Pale in color, this wine offers attractive strawberry fruit, a good touch of acidity and few tannins. Drink this soft wine now.
Pale in color, this wine offers bright aromas of potpourri and strawberry. The red-fruit flavors are full in feel, seeming overweighted at times but still bringing enjoyment, with a mouthwatering finish.
Pale in color, this wine offers faint aromas of strawberry, flowers and spice. The cranberry flavors are light, fresh and focused. It's best suited to the dinner table.
Pale in color, this wine offers fresh aromas of cranberry, herbs and red currant. The palate brings elegant flavors with a zing of cranberry-like acidity. It will be best at the dinner table.
Pale in color, this wine shows perfumed aromas of potpourri, wild strawberries and smoke. The palate reveals mesquite and juicy berry flavors that show a lot of delicacy and restraint.
Pale in color, with a soft, silky body and candied strawberry and vanilla flavors, this blend straddles the line between a red wine and a rosé. You can treat it either way, at room temperature or chilled.
Pale in color, with delicate Pinot-like aromas of strawberry, beetroot, coffee and hard spices. Drinks lightly fruity, spicy and dry. It's a simple, one-dimensional wine, but a very pretty one, and notable for its polished flavors.
Pale in color, with modest aromas and flavors of tart strawberries and brown sugar. There's not much texture or weight to this effort, but it's fine for casual drinking over the summer.
Pale in the extreme, this wood-aged wine is a sister to the estate's top cuvée, Garrus. This wine is maybe less intense and more approachable when young, although still with the same beautiful fruit. Red berries shine through the edge of toastiness and spice, balanced by good acidity.
Pale in the glass, this wine from the Jurassic Park Vineyard booms with clean and crisp tropical notes on the nose, showing poached pear, papaya, pineapple and gardenia aromas. Energetic acidity delivers its peach, mango and guava flavors, making for a potent but not treacly palate.
Pale lemon color with flecks of gold. Snappy citrus aromas with hints of peach and a floral note. Delightfully racy feel in the mouth with lots of juicy grapefruit, lemon and lime flavors. Light bodied and not very complex but very refreshing with a moderately long tangy finish.
Pale lemon color with slight green hue. Well defined citrus aromas with strong minerality coming through. Crisp, juicy and very refreshing with a taut, focused palate that is packed with a medley of lively ruby grapefruit, tangerine, lime and peach flavors. Firm minerality follows through on the palate adding an appealing savory edge. Medium-bodied with a long mouthwatering finish.
Pale lemon color. Delicately aromatic showing some citrus and floral notes. Crisp with moderate intensity of fresh citrus fruit, lime sherbet, spice and a little minerality. Slightly linear, pleasant and easy drinking. Medium-bodied with a moderate lemony finish.
Pale lemon in color, with a slightly green tinge, this is a light, crisp and steely Pinot Blanc. Citrus zest and quince carry the nose and palate, making this a perfectly enjoyable everyday white.
Pale lemon with green hints. Subtle nose showing more savory herbal aromas, fresh cut nettles and a spicy balsamic note. Opened up on the palate  with lots of bright creamy lemon and grapefruit custard flavors, spice, flowers and a strong earthy minerality. Medium-bodied with a smooth, creamy texture and a long taut citrussy finish.
Pale lemony color. Classic Mosel nose of stone, slate, white peach and flower blossoms. Vibrant and crisp, balancing the sweetness on the palate and resulting in a wine with a juicy texture and moderate intensity, turning racy on the finish. Not overly complex, but refined.
Pale onion skin in color, this is a soft fruity wine. It has attractive red-fruit flavors and light acidity. With a salty tang as well as some minerality, the wine is crisp and fruity right to the end.
Pale orange-pink in color, this is a lightly fruited wine on the palate. Soft acidity, orange and lime fruits and a smooth, rounded texture all contribute to this open wine.
Pale orange-pink in color, this is fruity and light. It coveys a bright, fresh character that is both refreshing and very crisp. Drink now.
Pale orange-pink in color, this wine is fresh, fruity and soft. It has a rounded texture given a crisp edge by the red currant and pink grapefruit freshness and acidity. It's a wine for food, with its tangy, textured aftertaste.
Pale orange-salmon colored, this wine has a really soft character. Its flavor is as light as its color: acidity and raspberry fruit in soft focus. Drink this refreshing wine now.
Pale peach in color, the aromas bring bright notes of passion fruit, guava and strawberry. It drinks dry, but with plenty of kiwi and other tropical-fruit flavors bringing a sense of sweetness. Distinctly fruit forward for a rosé, it delivers a lot of appeal, despite occasionally seeming a bit weighty.
Pale peach in color, this softly sparkling blend of Pinot Noir, Pinot Meunier and Chardonnay smells sweetly of red apples and a hint of lanolin. There's a gentle sweetness upon entry that carries through the finish with a bright acidity and pleasant apple and pear notes.
Pale peach in color, this wine brings aromas of green pepper and jalapeño pepper that are quite strong. The palate is dry and brings more of the same. It just doesn't work.
Pale peach in color, this wine offers bright notes of watermelon and cherry. It drinks a hair or two off dry, with plentiful juicy fruit flavors.
Pale peach in color, this wine offers pleasing aromas of watermelon and strawberry. It drinks just a hair off dry, with a light spritz that perks up the interest.
Pale peach in color, this wine starts out a bit reduced, which causes initial distraction. The citrus flavors are light, with the concentration not seeming to be all there.
Pale pink in color, it has a slender body and ample lemon acidity that promise soothing coolness on a hot day. Linear, lemony and very refreshing.
Pale pink in color, the aromas offer notes of strawberry, bubblegum and apple. Lightly spritzy, it brings forward somewhat-weighty-feeling fruit flavors. Despite the spritz, it seems a bit ponderous.
Pale pink in color, this is a crisp, light and bright wine. With its red currant fruits and intense, lively acidity, it's really fresh, fruity and fine as an apéritif.
Pale pink in color, this is a full, fruity wine that's aromatic in character. The red fruits are topped with citrus and bright acidity, as well as signs of maturity, giving a toasty character. The wine is rich and ready to drink.
Pale pink in color, this predominantly Grenache (89%) blend has appealing notes of red currant, fresh herbs and watermelon Jolly Rancher. It drinks off dry (9.9g/L residual sugar), with abundant red fruit flavors.
Pale pink in color, this primarily Grenache- and Cinsault-based rosé (which also has five other grapes involved) shows light watermelon, orange rind and crushed chalk on the nose. There is buoyant citrusy energy to the sip, which goes down incredibly easy.
Pale pink in color, this wine brings aromas of strawberry Jolly Rancher and watermelon that are followed by a broad off-dry drinking palate. It delivers easy-drinking appeal.
Pale pink in color, this wine by Mike Sinor shows just-cut lemon, a touch of nectarine, gray slate and a lemon-cucumber element on the tart, refreshing nose. It's quite quaffable and simultaneously thought-provoking, with concrete minerality and razor-sharp acidity framing Pink Lady apple and blood orange fruits, with a subtle ashy component as well.
Pale pink in color, this wine offers aromas of herb, yeast, and overripe red apple. The apple-skin flavors are dry with tart acidity.
Pale pink in color, this wine offers nice touches of bubblegum and watermelon, with lively white pepper for a complex twist. Clean and lovely lines of pink strawberry, rocky minerality and more of that intriguing pepper spice continue on the palate that leaves the mouth watering. It's a great pink.
Pale pink in the glass, this has a rather fragrant nose that combines strawberry and citrus. The palate is ultralight and very fizzy, exuberant and fresh while remaining dry and full-flavored. Yeasty autolysis provides backbone and structure, while the creamy citrus elements make for complete refreshment.
Pale pink in the glass, this Pinot Noir-based rosé combines nectarine and watermelon aromas with a citrus spray and rose petal quality that provides both depth and tang on the nose. There is a good charge of acidity on the palate, as well as a grippy texture, while light stone fruit, mandarin orange and lime flavors prove quite mellow yet delicious.
Pale pink in the glass, this sparkling rosé (which is made from Muscat) has aromas of lavender, red cherry and dried rose petals. There are flavors of sweet raspberry and cantaloupe that are topped off with a delicately sweet finish.
Pale red in color, this fruity rosé was one of the originals in the current pink Vinho Verde trend. It is still one of the best. It has a lively, ripe strawberry note accompanied by a touch of caramel and bright acidity.
Pale rose in color, this soft, tasty wine seems to be moving quickly along the aging curve. It spent some time in 30% new French oak, cloaking its flavors of rhubarb pie in highlights of cracker and milk chocolate. Drink this sooner rather than later.
Pale salmon-colored, this is all Cabernet Franc. Aromas of herbs, flowers and green pepper are followed by bone-dry flavors that linger.
Pale salmon-grey in color, this is perfumed, soft and generously ripe. It is well balanced between the light acidity and the rounded strawberry flavors, and the aftertaste brings in a crisper element.
Pale salmon and orange in color, this is a wine that brings together almonds, red fruits and a yeasty character. It is full-bodied, the ripe fruits like fruit candy, a bitter edge never far away.
Pale salmon color and slightly bricked, this wine displays aromas of geranium, dried herbs and strawberry. It drinks off dry, with lightly spritzy herb flavors.
Pale salmon color with some copper hints. Somewhat muted nose with  subtle aromas of ripe red-berry fruit. Crisp with more lift on the palate, vigorous mousse and lively flavors of redcurrant, wild strawberry and cherry. Medium-bodied with some creaminess to the texture that persists on the finish. Well-made but not very complex.
Pale salmon colored, this is a fairly aromatic rosé with notes of strawberry, bubblegum and cherry. It's off-dry, leaning toward medium sweet and needs a bit more acidity to stand it up.
Pale salmon colored, this is a straightforward summer sipper with notes of cherry, watermelon, and wet stone. It drinks dry with a hint of effervescence and tart flavors.
Pale salmon colored, this medium-sweet blend of Pinot Noir (80%) and Pinot Gris is lightly spritzy with notes of strawberry and mint but doesn't have the acid to hold the sugar up.
Pale salmon in color, but quite robust in flavor and alcohol, this brings concentrated flavors of watermelon and raspberries, with all the freshness of the newest vintage. It's bright and focused, the very picture of what is most exciting about these seasonal Northwest rosés.
Pale salmon in color, this Brut Nature leads with clean, stony aromas that are more neutral than expressive. It's fresh, crisp and tight on the palate, with light, dry currant and raspberry flavors that feel clean on the finish.
Pale salmon in color, this delivers mineral, strawberry and cherry aromas. It's dry on the palate, with tart, lightly concentrated sour cherry and citrus rind flavors.
Pale salmon in color, this delivers strawberry and watermelon aromas. It's dry on the palate, but the flavors fall a bit flat.
Pale salmon in color, this is an aromatic rosé with notes of peach and jasmine. It's off dry in style and brings easy drinking enjoyment.
Pale salmon in color, this medium-bodied, vibrant and appetizing wine has canteloupe aromas, lemon and pink grapefruit flavors, and a tasty, tangy balance that lasts from the first sip through the finish.
Pale salmon in color, this wine is 63% Mourvèdre and 37% Grenache. Aromas of fresh strawberry, watermelon, spice and cherry lead to bone-dry mouthwatering fruit flavors. It brings a lot of appeal.
Pale salmon pink, this is a beautiful wine both to look at and to taste. It combines a light touch of red fruits with bright acidity and a rich texture. Fresh and pure fruited, it will age through 2015.
Pale salmon rosé, with peach and melon aromas. It's dry and minerally on the palate, with mouthwatering acids that linger on the finish.
Pale straw-colored in the glass, this wine has aromas of lemon zest and grapefruit. Flavors recall lemon, grapefruit and white peach. It is well balanced and there's a nice zest to the finish.
Pale straw colored, with aromas of white flower, lemon blossom and vanilla caramel, this fills your mouth with flavors of caramelized apple tart and finishes with crisp, clean acidity and a splash of lemon zest at the back of the palate.
Pale straw in color with a faint touch of green, this wine has a nose of lemon blossom and freshly cut grass. Crisp, clean flavors of apple and lemon zest wash over the tongue, culminating in a burst of fresh acidity.
Pale straw in color, this white has aromas of toast and cream that lead to a full-feeling palate backed by a lick of lemony acidity and barrel flavors. It brings enjoyment but it's hard to discern the variety.
Pale straw in color, this wine brings alluring aromas of toast, spice, clarified butter and stone fruit. The palate is full bodied with sweet, generous peach and tropical-fruit flavors that sail on the finish.
Pale straw in color, this wine has a nose of grapefruit and rose petal. It's very soft on the palate, with passion fruit, lemon and rose flavors and a drawn-out, fruit-filled finish.
Pale straw in color, this wine has aromas of lemon peel, dried herb and lemon blossom. It's zesty on the palate, with flavors of lemon peel and green apple.
Pale straw in the glass, this wine has a nose of pineapple and lemon blossom with a strong dose of vanilla. It is round and full in the mouth, with rich flavors of green apple, guava and tropical fruits with a slight hint of toast that carry on through the long-lasting finish.
Pale straw in the glass, this wine has aromas of lemon grass and grapefruit pith that pave the way for delightful flavors of Honey Crisp apples and red grapefruit juice.
Pale straw to the eye, this wine has aromas of peach and acacia blossoms. It offers good mouthfeel with flavors of white peach, pineapple and almond blossom and a bright finish.
Pale straw to the eye, this wine offers a bouquet of lemon with a pleasant whiff of petrol. It is equal parts creamy and bright on the palate, with flavors of Granny Smith apple, apricot and lavender.
Pale straw with a touch of green to its hue, this is a soft, easygoing Moscato redolent of oranges and pineapples. Finishes fresh and clean despite considerable sweetness.
Pale to the point of being Pinot-esque, this wine draws you in with its aromas of earth, cigar box, crushed flowers, herb and sour cherry. The palate is ethereally light and elegant, fully of savory flavors and made in a transparent style. It might be too elegant for some tastes but others will swoon.
Pale yellow-pink in color, this sparkler shows watermelon rind and flesh, red pear skins, orange zest and plush nectarine on the very accessible nose, which will please veterans and neophytes alike. The palate combines a baking soda character with stone fruit and ripe Asian pear slices.
Pale yellow in color, this five-plus-year-old white has aromas of lees, dried apricot and flowers. The palate feels full bodied, but with lighter-styled flavors and a zing of acid on the finish.
Pale yellow in color, this Gewürz has aromas of ripe apple, Asian pear and canteloupe complemented by flavors of fresh peach and light ginger spice. A round, somewhat fat mouthfeel followed by a crisp and peppery finish closes the wine nicely.
Pale yellow pink in color, this is one of the better rosés of the vintage, showing lush but restrained aromas of peach crème fraîche along with lemon zest and crushed limestone. There is fabulous energy and texture on the sip, where chalky flavors meet with red apple and a hint of rosewater.
Pale, just pink in color, the wine is refreshingly light and crisp. With its attractive red-currant flavors, the wine is lively, bright and bone dry. Drink now.
Paleo is a landmark Italian expression of Cabernet Franc that is not at all bashful in terms of fullness and richness. Bold fruit and black cherry aromas have been soften by careful oak tones of spice and leather. Structured, firm but also velvety in texture, this wine needs more years to evolve.
Paler than typical for Australian rosés, this is more in the style of southern France. It's light to medium in weight, with a crisp, refreshing feel and bright berry and lime zest flavors. Drink now.
Palette is a sensational value from one of Walla Walla's still-unrecognized superstar vineyards, Spofford Station. This Cab/Merlot blend is saturated with fruit and beautifully crafted. In a difficult year (2004 froze out most Walla Walla vineyards) it is a rare jewel. Hints of compost, earth, mushroom and other herbal elements add interest, and the wine is buoyed with lively acid.
Pali's multi-vineyard Summit blend has come from various appellations over the years. The 2010 shows the ripe cherry-berry flavors and fine acidity of the Santa Rita Hills. It's good, but a bit warm, sweet and simple.
Palisade is Merlot-based in 2010, with 11% Cabernet Sauvignon filling out the blend. Muscular and complex, this is Merlot at a level rarely found at this price. Cherry, cassis, earth, graphite and mineral flavors mingle seamlessly. Sourced from a brilliant mix of vineyards including Champoux, Ciel du Cheval, DuBrul and Klipsun.
Palisade remains principally Merlot, with a little Cabernet Sauvignon also in the blend. Smoky and focused, it's a riot of loganberry, blueberry and other blue and purple fruits. The tangy mouthfeel brings in streaks of coffee and mineral, with a tart, elegant finish.
Palliser's top-of-the-line Pinot is named after a different loved companion-dog every year. This is a nearly full-bodied wine, a bit chunky and muscular in style, with cherry and plum fruit and savory overtones beetroot and greens. the finish is long and richly textured, suggesting a reasonable lifespan. Drink 2020–2025+.
Palmaz has struggled to break into the top ranks, and this 2006 does not advance their cause. It smells funky and vegetal, although it turns fairly rich in the mouth, with cherries, red licorice, cocoa and cedar. Doesn't seem likely to improve over time.
Palmela is the region just south of Lisbon, producing light, fresh wines that are both great values and great everyday drinking. The strawberry fruit flavors are immediately appealing, freshened by the acidity.
Paloumey is in the southern Médoc, close to Margaux. This brings out a perfumed character that sits well with the fresh black currant fruit and gentle tannins. There is a great juicy quality that develops as the wine opens.
Pamplin's admirable focus on its pair of Bordeaux-style blends is rather rare. This is the more expensive of the two, and a fine, fat, forward bottling in this warm vintage. It's three-quarters Cabernet Sauvignon, with lovely fruit that's compact upon opening, fleshing out with air time. Clean, dense and focused, it is bright with berry and cassis flavors, plus subtle barrel notes.
Pan-seared apple flesh, light jasmine, white lily, chamomile, lemongrass and sandstone aromas show on the delicate nose of this bottling from an increasingly popular vineyard in the foothills east of Salinas. Very stony and pithy flavors show once sipped, with crisp nectarine, heirloom apples, Asian pear, a slice of riper pineapple and sea-salt flavors.
Pancole is a pretty expression of Tuscany's popular Vernaccia di San Gimignano with a luminous, bright appearance and pristine aromas of stone and passion fruits. The wine is lean and tonic with spicy notes on the finish.
Paola Gloder's estate can do better than this, especially in a vintage like 1997. The wine is already showing signs of aging and it has a lightweight character. The fruit is pleasant enough, with soft tannins and ripeness, but it should be more exciting. Tasted twice.
Paolo Manzone is a producer based in Serralunga d'Alba and this flagship Barolo delivers elegant aromas of small berry fruit, cola and licorice. This tight, streamlined wine boasts crisp acidity and a nutty, toasted finish.
Paolo Valagussa's Cabernet Sauvignon-Sangiovese-Merlot blend is characterized by green notes of artichoke leaf, garden greens and pungent green peppercorn. It has tight, polished tannins and definitely needs to rest a few more years in the bottle.
Papaya and stone-fruit aromas are fleshy and a touch green and grassy, giving way to dustiness upon airing. This feels spritzy and good, with a full complement of golden apple, white grape and green plum flavors. Solid, stony and minerally on the finish, with a hint of tropical fruit flavor.
Parafada offers a bouquet of prickly fruit such as wild berry, bramble and underbrush. You'll also recognize pretty tones of white truffle, moist earth, new leather and coffee. The wine is bright but still raw in the mouth and ends with mineral notes, a blast of menthol and an interesting powdery texture.
Parcels of vines on the Phélan-Ségur estate are used for this second label. The wine, with its firm tannins, is developing well. It has structure and a dense texture along with ripe blackberry fruits and acidity. As it develops, it will be generous and ripe. Drink from 2018.
Parducci's '03 True Grit was a sensation. The '04 is a worthy successor. Dry, tannic and amazingly rich, it floods the mouth with blackberry, cherry, currant, leather, coffee, carob and peppery spice flavors that go on and on in the finish. Like any great young Petite Sirah, it will age for many years.
Parent company Schramsberg has a great track record with this JD bottling, and with this 2011, they've produced another fine, ageable wine. It's dry, tannic and complex in blackberry jam, mu shu plum sauce and oak flavors. Beautiful to drink now, it will gain traction through 2020.
Paritua's high-end blend of 51% Cabernet Sauvignon, 28% Merlot and 21% Cabernet Franc is sweetly scented, with notes of mocha, cassis and tobacco, and velvety in texture, with a long, supple finish. The issue is that the flavors veer close to vegetal, and while some folks like a bit of capsicum in their red wines, this has a rather large dose.
Part of a limited-release series named after Dumangin ancestors, this is a well-crafted, crisply dry wine. The ripeness comes from the soft Pinot Meunier that brings out red fruits and crisp apple flavors. It is a tight wine with delicate acidity. The bottle will certainly age, so drink now or from 2019.
Part of a Limited Release series, this is an all-stainless Chardonnay. Ripe, tart and focused, it offers spicy bursts of yellow and green fruits, and it shows a sur lie-derived texture. The pinpoint details are gorgeous.
Part of a Limited Release series, this is quite dry despite the 12% alcohol. It's lightly spritzy and fragrant of honeysuckle and Jonagold apples. Fresh and lively, this demonstrates excellent balance.
Part of a Limited Release series, this supple, oaky Malbec includes Cabernet Sauvignon and Merlot. Made from Canoe Ridge Estate Vineyard fruit, this offers compelling blue- and black-fruit flavors that are wrapped in coffee and cream notes. It's a structured wine that can be cellared up to a decade.
Part of a Limited Release series, this Syrah is made from fruit that was sourced from the Wahluke Slope, and it's co-fermented with 5% Viognier. Solid and substantial, it offers clear flavors of coffee, licorice, herb and earth, plus a deep, saturated note of blackberry syrup. A touch of dark chocolate infuses the finish.
Part of a Limited Release series, this wine includes 17% Syrah, but the varietal character of the Mourvèdre shines through. Light touches of chocolate, clean earth and mineral underscore flavors of plum and cherry. There is also a streak of vanilla, perhaps from aging in French and American oak.
Part of a new line of single-vineyard wines from New Zealand's largest winery, this Rapaura-grown Sauvignon Blanc is herbal upfront, verging on peppery, but balances that component with flavors of underripe stone fruit and white grapefruit. It's full-bodied and creamy without being heavy, finishing long and fresh despite the weight.
Part of a new range from this producer featuring rare grapes, this is made from a cross between Tannat and Cabernet Sauvignon, developed in 1955. The wine is like a trip back in time to the era when reds were high in tannins and acidity. It's a curiosity for those who like such things.
Part of a range of single-varietal wines from this producer, this bottling features richly structured and perfumed Touriga Nacional. A firm core gives a minty edge to the blackberry fruits. Drink from 2018.
Part of a range of wines that have been made to showcase the different styles of Portuguese regions, this wine brings out the fruitiness of Tejo. It's easy drinking, with soft tannins, attractive acidity and fresh blackberry flavors. Drink now.
Part of a range of wines that showcases the different styles of Portugal's regions, This wine is smooth, creamily textured and with a warm ripe character. It has pineapple and mango as well as crisper lemon flavors to give a rich wine that is still poised and finely balanced. Drink now.
Part of a range of young wines produced by Mas del Perié. This is bright and fruity, relying on black berry fruits, soft tannins and a vivid juicy character. The dusty tannins supply a light amount of structure.
Part of a rare library release, this 26-year-old bottling provides a dramatic showcase of how sweeter styles of Riesling transform with age. It's still aromatic of honey and marmalade, yet the on the palate, the sweetness is barely perceivable. It's ethereal in body, with just a gauzy lace of sugar sprinkled over layers of mineral and spice.
Part of a series highlighting the principal varieties of the Douro, this wine is made from the grape that is known as Tempranillo in Spain. It is structured and dense, with red-berry fruits and the beginnings of the smooth texture more familiar with the grape. The mineral texture and acidity give further complexity. Drink from 2018.
Part of a series of sparkling wines from Piera Martellozzo, this is a blend of Raboso and Pinot Nero. In fact, the wine's bright pink color comes from the former varietal and its delicate floral bouquet from the latter.
Part of a series that aims to express the character of a grape, this is a convincing interpretation of a fickle variety. It has red berry fruits, lit with acidity and with gentle tannins. Touches of spice from wood aging add interest without masking the fruit. Drink the wine now.
Part of a series that features striking labels, this wine shows lots of lively boysenberry, crushed lilacs, black pepper and cola on the nose. Being young, it still has strong tannins despite a relatively light body, with olallieberry and dried violet flavors proving interestingly Rhône-like in style.
Part of a series that raises money for women working for justice in the world, this bottling that honors Dr. Victoria Kisyombe of Tanzania shows delicate lemon, lime zest, light marcona almond, popcorn and sandalwood nose on the complex nose. It is fresh and tightly wound on the palate, where citrus, chilled nectarine and a touch of salt cruise across strong acidity and a pithy texture.
Part of a series that showcases major grape varieties, this wine brings out the creamy, green and apple-fruit character of the Chardonnay. It conveys hints of tropical fruits and a ripe apricot flavor. Balanced acidity lifts all this rich fruitiness. Drink from late 2017.
Part of a single-vineyard library release, this affordable 21-year-old auslese offers a unique chance to taste through Riesling's longevity. Perceivable sweetness, along with fruit, has receded substantially, leaving an intensely mineral, almost saline wine in its place. Fresh lemony acidity persists, however, suggesting a glimmer of tart peach and apple flavors on the finish.
Part of a trio of Best Buy wines from this producer in 2010, this easy Pinot Grigio delivers the goods in a cheerful, no-fuss package. Crisp lemon is backed by peach and pear.
Part of a wine series made from indigenous varieties of northeast Italy, this easy-going effort shows medium structure, with a creamy fullness. The finish has bright endnotes of cut grass, lime and honeydew. It's perfect for appetizers or light summer lunches.
Part of an impressive flight of Crozes, this wine stood out for its balance. It's fruit driven and succulent, yet firm and savory at the same time, marrying notes of mocha, blueberry and black olive. Drink now–2020.
Part of Bryan Babcock's annual series of creatively named Pinots, this has smoky aromas of smoldering campfire, with brown spice and Bing cherry. The flavors tend toward brown as well, with burned orange, smashed cranberry and clove spice.
Part of Italy's Vino Naturale movement, this organically-farmed Arneis opens with a pretty hay color and subtle aromas of peach, pear and Golden Delicious apple.
Part of King Estate's ambitious Limited Edition program for Pinot Gris, this is packaged in a hock bottle with a label styled for a European look. Slightly off dry, with residual sugar just below one percent, it's lovely with honey, tea, lemon cake and ripe, semitropical fruit flavors. Great focus and balance are in play, with perfect acidity.
Part of Pernod Ricard New Zealand, Church Road is a historic property dating back to the end of the 19th century, so it is a shame that the wines are not available in the U.S. The 2007 Reserve Cabernet Merlot features delicate scents of dried herbs and tea leaves allied to bold cassis and cherry fruit. It's firm and slightly drying on the finish; give it until 2015 to come into its own.
Part of Sadie's Old Vine Series, this is made with grapes sourced from a bush vine vineyard that dates back to 1974, of a variety that's not exactly common for the country. The resulting wine is pure and focused, offering hints of cassis, sauvage, leather and freshly tilled soil that accent the red berry, plum and cherry core. Fine, fleeting tannins lend an approachable structure to the palate, while earthy notes of black tea, bark and pepper linger on the finish. Drink now–2019.
Part of Snoqualmie's new Eco series of organic wines, this young Cabernet Sauvignon includes 25% Merlot in the blend. The aromas are an unusual mix of flower and grain; tart, earthy rhubarb flavors follow. The wine finishes on a somewhat sour note.
Part of the domaine of the Gagey family that runs Louis Jadot, this dense, wood-dominated wine has an austere character at this stage. Ripe, potentially full of yellow and creamy white fruits, it will always have a serious side. Drink from 2018.
Part of the extended Calanìca series, this Grillo-Viognier blend shows aromas of honeysuckle and jasmine, backed by touches of cut grass and wild sage. In the mouth, it shows ripe yellow-fruit flavors.
Part of the Foley Family portfolio, this wine reflects some of the challenges of the vintage. Somewhat bitter tannins overtake the fruit, putting the herbal characteristics front and center. Brambly berry and cranberry fruit carries some tartness through the finish.
Part of the fun of exploring Argentine Malbec is tasting all the new kids on the block. Having not seen Guentota before, all signs point to high quality. The bouquet is dark, with accents of cola, mineral and burnt toast giving it a masculine edge. Round, plump and full in the mouth, with cherry, berry and cassis flavors. A total package of a wine, with character, nuance and serious base-level fruit.
Part of the grapes are vinified fresh as a white wine and appassiti grapes are added during the course of fermentation with their super high sugar content.
Part of the large Grand Chais de France group, this estate has been thoroughly renovated. It has produced a ripe, smooth and full-bodied wine with juicy black fruits that overlie the firmer tannic character. With its already attractive fruitiness, it's not a wine for long-term aging Drink from 2018.
Part of the limited edition Vineyard Designate series, this is a medium-bodied, rather blocky wine. It delivers cherry fruit and a touch of chocolate from aging a year in 30% new French oak but doesn't have the complexity of some of the other wines in this series.
Part of the limited edition vineyard designate series, this stands apart for its elegant, aromatic style. Beet root, pomegranate and chocolate suggestions come together on the midpalate, seemingly gaining concentration as it finishes. Fresh, clean and well balanced, it spent just the right amount of time in one-third-new French oak.
Part of the Lionello Marchesi collection of Italian estates, Coldisole consistently produces quality Brunello with a large enough case production to make the wines reasonably easy to locate in the USA. This expression offers a bright, ruby appearance followed by vibrant aromas of cherry and spice.
Part of the musical note series from Lannac Saint-Jean, this is the top of the wines. The color is so dark and so are the dense black fruit flavors. Wood accents dominate at this stage, but the weight of its fruit promises fine aging, ultimately yielding a rich and sumptuous wine.
Part of the natural wine movement, this blend of Sangiovese, Merlot and Cabernet Sauvignon comes from organically farmed fruit. There's a touch of heat on the palate, with aromas of cherry liqueur, jammy blackberry and exotic spice that drive the bold and masculine mouthfeel.
Part of the natural wine movement, this frizzy Lambrusco opens with a dark raspberry color and easy aromas of cassis, sour cherry and chopped mint. The foamy close is easy and thin.
Part of the natural wine movement, this organically farmed blend of Nerello Mascalese, Nerello Cappuccio and Alicante shows harmony and elegance. It shows some age too, with aromas of tar, licorice, cassis, prune and dark tobacco. It feels supersmooth and silky.
Part of the natural wine movement, this wine is made from organic grapes, and the label is printed with vegetable ink on recycled paper. The quality of fruit is very nice, with a juicy palate and a bright berry flavor on the finish.
Part of the orange wine movement, this literally does open with a brown, bordering on orange color. Suspended particles give it a cloudy appearance and the mouthfeel is immensely spicy and bright, with lemon zest, nutmeg, chestnut and honey notes.
Part of the same family business as Philippe Girard's wines (Benoît is his brother), this is a ripe, pure and clean wine. Perfumed acidity and zesty flavors are integrated into the rich green fruit. Apples and green plums dominate this refreshing wine that will develop. Drink from 2017.
Part of the select group of impressive wines from this year, this wine is ripe, rich and firmly structured. Black-currant fruitiness forms the base for solid tannins and a concentrated texture. The hints of wood-aging need to soften. Drink from 2022.
Part of the Thienot Champagne group, Canard-Dûchene is only now getting distribution in this country. This top Blanc de Blancs is rich, full-bodied with some softness, but also retaining a good mineral, tight texture.
Part of the winery's line of single-clone Pinots, this is a bit chunkier than the others, with strawberries and cherries lightly finished with a milk chocolate frame. The midpalate is medium bodied and holds together through the finish.
Part of the winery's Terroir Series, this is aromatic with bright raspberry fruit dotted with peppery herbs. It displays the spicy herbaceousness of this AVA, with excellent penetration and balance. A strong finish hits a resonant note of minerality.
Part of this Grand Cru vineyard is in the village of Pernand-Vergelesses, the home of this producer. The wine is rich, with a cool hint that gives it texture. With concentrated yellow and white fruit, it's dense and ripe, balancing lemon and apricot flavors on the finish. Drink from 2022.
Part of this wine was barrel fermented, which gives it a creamy, spicy richness. The rest was raised in stainless steel, preserving vital fruitiness and acidity. The result is a richly powerful, interesting wine, vibrant in citrus, fig, melon and spice flavors, that finishes thoroughly dry. Sommeliers should note this wine, not only for its inexpensive price but for its versatility and sophistication.
Part saignée, part fermented specifically for rosé, this bone dry and elegant wine offers a cascade of strawberry, raspberry and tangerine flavors. Its acidity punches through, lifting the palate and bringing its texture and length into focus.
Part stainless-steel fermented and part barrel-fermented, this wine showcases a happy medium between crispness and body. It has a slight metallic edge, with integrated layers of Meyer lemon, melon and kiwi.
Part stainless-steel fermented, part neutral French oak-fermented, this light, refreshingly upfront wine offers bristling acidity around shocks of grapefruit, lemon and lime, settling into itself as it goes. The oak is well integrated and nicely subtle, allowing the fruit and minerality to speak.
Partial barrel-fermentation shows in this wine's hints of vanilla and cream, which marry smoothly with grapefruit and melon fruit. The grapefruit shades toward pink, particularly on the pleasantly crisp finish.
Partial barrel fermentation in three different types of barrel give some nice leesy, creamy flavors. The modest fruit flavors run to melon and light citrus. It's elegant and nicely balanced, with a fresh, easy finish.
Partial whole-cluster fermentation gives this wine an earthy, tannic closedness, making it unsuitable for drinking now. But it's extraordinarily rich in cherry and currant fruit, with such a long sweet finish that it has got to be an ager. Try after 2009.
Partially (35%) fermented in French oak, this is a soft, round and fruity wine. Lightly toasted with scents of coconut and camphor, it's still packed with crisp lime and gooseberry fruit, providing a solid underpinning.
Partially aged in oak, this wine is crisp, juicy and bright with citrus and acidity. Apples and pears come through strongly in this attractive wine that is ready to drink.
Partially barrel-fermented, partly stainless steel, this is a fresh, crisp and easy white. With ripe citrus, fig, spear-mint, honey and spice flavors, it's nice as an apèritif, but will stand up to Thai or Vietnamese fare.
Partially barrel fermented and aged on the lees, this Chard has a creamy texture, and good flavors of pears, pineapples, figs and vanilla. Brisk acidity makes the finish clean and tart.
Partially fermented in barriques (20%), this opens with aromas of oak, toasted nut and a whiff of vanilla. The palate offers yellow apple, bitter almond, peach and a hint of tangerine accompanied by lively acidity.
Partially fermented on French oak staves, this does express itself with some toasty aromatics, but well-defined and nicely balanced. The fruit offers ripe, mixed flavors of lemon, lime and pineapple, with juicy acidity, no bitterness and impressive length.
Partially from Grand Cru vineyards in the Montagne de Reims and the Côte des Blancs, this wine is soft, ripe and balanced, with a ripe dosage that contrasts with citrus acidity. It has a fine, cool texture.
Particularly intense on the herbaceous front, the wine shows rich grapefruit and lemon zest flavors. Long, deep and delicious.
Particularly rich, this is full of red fruit and offers a generous texture. The attractive pale pink color is followed by a crisp fruitiness and a floral character that gives an aromatic as well as full-bodied feeling. Balanced and fruity, it should stay in the bottle until 2016.
Partly a blend of old vines in a field blend, this fruity wine with its tropical aromas and pink grapefruit and pineapple flavors is crisp and taut with a mineral texture. It is intense, the fruitiness given a firm shape by the tangy acidity. Drink now.
Partly aged in oak, this bright Soave Classico delivers aromas of peach, apricot, yellow fruit and a touch of almond paste. Pair with scallops or grilled shrimp. The natural acidity will keep your palate refreshed.
Partly aged in wood, this ripe, full wine has rich cherry fruits and some balanced tannins. It's a structured wine while also juicy and with good acidity. It needs to age another few months, so drink from the end of 2017.
Partly barrel-fermented, this impressively ripe wine has structure and tannins, as well as attractive, perfumed fruits. The tannins add spice as well as a touch of pepper while integrating well with the lively, fresh fruits at the end. Drink from 2018.
Partly fermented and aged in 500-liter French barrels, this opens with aromas of toasted oak, bread crust, acacia and sage. The rounded medium-boded palate offers mature yellow-apple skin, pineapple and a hint of butterscotch while a nutty note closes the finish.
Partly fermented in oak casks, this full-bodied Pinot Grigio opens with floral aromas of Spanish broom, white spring flowers, vanilla and apple. The palate offers pear, apple, lemon zest and a note of bread crust alongside bright acidity.
Partly fermented in oak casks, this linear white offers aromas of white flower, pear, crushed rock and a delicate whiff of oak-driven spice. The elegant palate offers creamy yellow apple, vanilla and mineral alongside fresh acidity.
Partly wood-aged, this Alvarinho gives a smooth southern take on this northern Portuguese grape. It brings out apricot and pineapple fruits as well as the more typical lemon flavors. The acidity remains in place to give a crisp, tight aftertaste.
Partly wood aged, this wine is conceived as the essence of Malbec. With its concentrated black fruits and firm tannins, it is dense and needs to age. There is a core that is firmly structured—rich and still surrounded by youthful fruitiness. Drink from 2019.
Parts of Clare Valley are ideal for Cabernet Sauvignon, illustrated by this reasonably priced bottling. Mint and cassis show remarkable purity on the nose, while the palate is properly restrained without being hard or austere. That said, there are some dusty tannins on the finish, so drink 2020–2030.
Parts of this vineyard date back to the late 1970s. Scents of raspberries and cherries bloom from the glass, and the wine gains volume in the mouth. Dark fruits take center stage, tightly wound and showing threads of smoke, earth and dark chocolate.
Pas de Nom, meaning “no name” in French, is intended as a self-effacing moniker for the winery's top cuvée. A barrel-selection, it's front-loaded with big cherry-pie fruit flavors. The mouthfeel is light and buttery, with a pleasing lick of caramel, while the tannins have some muscle and a hint of stem. This young, powerful wine should drink best 2018–2025.
Pascal Bouchard's entry-level Chablis is a wine that is tank fermented, preserving its great fruitiness. The wine is certainly full of lemon, pear and orange-zest flavors. With its forward fruitiness it can be drunk now, but should hold well through 2019.
Pascal Dalbeck has triumphed with this impressive wine, very concentrated and spicy, layering powerful dark fruits. There's a sense of authority here, from a wine that has all the elements in the right place. Wait at least 10 years.
Pascal Savoret is the only producer with vines actually in the village (as distinct from the appellation) of Madiran, a mere population of 430. He has produced a dense and tannic wine, packed with woody dark tannins. The black fruits and concentrated dusty texture promise further aging for this Tannat wine. Drink from 2020.
Pascal Sirat named this wine for his father and his son. Bright and fruity, it is already deliciously light, refreshing and bright. Acidity jumps out of the glass, giving a crisp, fresh character. The aftertaste is more taut and tense. Drink now.
Paso Robles-based Adelaida is better known for Rhône varieties, but they can turn out a pretty good Pinot Noir, if they can get their hands on good grapes. Now, through their Vineyard Series, they've obtained Encantada fruit, with excellent results. The wine is ripe in cherries and raspberries, yet has deeper, earthier notes of mushrooms, cola and herbs, finished with spices. It's a very fine bottle that's ready to drink now, and should develop over the next six years.
Paso Robles-based Alma Sol reaches into Napa Valley for its Cabernet, with good results. The wine is dry, full-bodied and smooth, with rich flavors of blackberries, currants, dark chocolate and spices. Nice now, after a good decanting, and it should develop bottle complexities over 5–6 years.
Paso Robles is achieving fame for its offbeat white blends, and this wine is a perfect example of why. Made from Viognier, Verdelho, Vermentino and Sauvignon Blanc, it's one of the most beautifully drinkable whites on the market today, at a great price. Brisk acidity, a steely minerality and mouthwatering citrus fruit combine with richer, riper notes of nectarine and peach to produce a vibrant wine.
Pasqua's latest Ripasso presents earthy, spicy characteristics with a sour finish and pungent aromas of ripe fruit, blackberry and leather.
Passerina is a little-known grape from central Italy that offers good structure and density in the mouth. It's not necessarily aromatic, but it does offer tones of almond skin, butterscotch and Golden Delicious apple.
Passerina is a native grape of Central Italy that makes medium-bodied white wines with good aromatic intensity. There are notes here of exotic fruit and dusty mineral backed by balanced freshness.
Passerina is a white grape from Central Italy that has enjoyed an enormous growth in popularity and quality in recent years. This expression offers notes of candied or exotic fruit with subtle tones of apricot and pear at the back. There's a nice feeling of thickness as well that would pair with white meat or shellfish.
Passerina is an indigenous native grape found in central Italy and this Brut expression represents one of the only sparkling versions of the wine available in the U.S. It's simple and clean but also floral and fragrant with a spicy touch of citrus zest on the close. Give this unique bubble a try.
Passion-fruit aromas are mingled with a strongly perfumed character that comes from Touriga Nacional and Touriga Franca. It is ripe with some firm structure, powered with dark tannins as well as this hugely perfumed fruit. Drink from 2026.
Passion (a Pinot Bianco from Alto Adige in northern Italy) is a crisp and delicately aromatic expression of this promising grape variety. Aromas recall mango, melon and kiwi fruit and the wine boasts a smooth, silky feel in the mouth.
Passion fruit and canned pea aromas are typical of Leyda, especially in a cool year like 2013. This is consistent on the palate, with zesty acidity. Flavors of passion fruit, mango, lime and green herbs finish citrusy and fresh.
Passion fruit and citrus aromas are straightforward and a bit sharp. This feels lemony yet wan, with tangy, lean flavors of lemon-lime mixed with fresh green herbs. Notes of scallion and tarragon blend with lingering lime on the finish.
Passion fruit and citrus describe the nose of this crisp but simple Pinot Grigio. The wine is luminous and light and leaves a long citrusy trail on the close. Drink it with friends before coming to the dinner table.
Passion fruit and green onion aromas give a zesty impression even before tasting. On the palate, there's more passion fruit, underscored by underripe pineapple, a long, citrusy finish and a dry, slightly chalky texture.
Passion fruit and melon vie for attention on the bouquet with grassy, vegetal, herbaceous scents. In the mouth, citrus and dry Asian pear flavors intermingle with additional grassy, asparagus tones. The acids on the back end are intense, so the tang and zip on the finish is powerful. The biggest problem here is a persistent vegetal quality that won't let up.
Passion fruit and nectarine aromas are joined by hints of jalapeno, while the palate displays stone fruit flavors with tropical overtones and grassy accents. This medium-bodied wine is textbook Marlborough Sauvignon Blanc at a refreshingly affordable price.
Passion fruit and pea shoots mingle easily on the nose of this medium-bodied wine. This is a fully dry and somewhat austere Marlborough Sauvignon Blanc, ending on notes of white grapefruit and hints of underripe stone fruit.
Passion fruit, citrus and other nice aromatics make for a pretty nose, which is followed by genuinely good and correct flavors such as grapefruit, lemon and citrus rind. The finish is also quite nice, with a certain roundness and acidity that makes it tantalizing and tasty.
Passion fruit, kiwi fruit and hints of strawberry mark the nose of this wine. It's strident, intense and a bit one-dimensionally fruity, yet packs a lot of flavor into a refreshing, medium-bodied wine.
Passion fruit, lettuce, grapefruit and tropical aromas get this Sauvignon Blanc off to a nice start. Zesty, speedy and super fresh on the palate, with blazing acidity, this tastes of passion fruit, green herbs and grass, especially on a racy, slightly pithy finish.
Passion fruit, lime and feline aromas give the bouquet crispness and varietal snap. The palate is tangy, lean and somewhat dilute, with pithy grapefruit, lime and tarragon flavors. The finish shows modest cut but regular, weakly defined flavors.
Passion fruit, melon and guava flood across the palate in waves of unnuanced tropical fruit. This is medium-bodied and plump in the mouth, with an almost juice-like feel.
Passion fruit, pickle brine and other marine-influenced aromas work the nose on this cool-climate, value-priced SB. The palate is both sweet and sour, with tangy lemon as the lead flavor and softer citrus coming on later. Basic in composition; easy to drink.
Passion fruit, sweet peas and tomato leaf come together in a salty blend of fruit and veggies. It's medium-bodied, then finishes on a honeyed, soft note. Drink up.
Passion fruit, tangerine and fresh asparagus aromas are typical of this wine, which has been setting the pace for Chilean Sauvignon Blanc since its inception several years ago. The palate is snappy and busting loose with just-ripe banana and melon, while the finish is textured and long.
Passionfruit dominates the nose on winemaker Matt Ortman's tropically infused take on the grape, with a dash of kiwi to lighten things up. That tropicality rules the palate as well, but with a touch of flint as a grounding element.
Passionfruit, lemongrass, exuberant lemon-lime soda and squeezed orange juice aromas show on the fresh, exotic nose of this botttling. The palate is driven by citrus, simple yet tasty, with fresh limes, kumquat and light guava, proving both tropical and racy.
Passiró is a gorgeous dessert wine from Lazio in central Italy that shows enormous beauty and harmony. The wine is thick and creamy and brightens the palate with its bouquet of honey, creamy vanilla, candied fruit and apricot. Pair it with pâté or aged cheese.
Passo del Lupo (85% Montepulciano with Sangiovese for extra acidity) is aged two years in oak but is nonetheless a strange wine with candied aromas of cassis and raspberry lollipop. It's a curiosity that might not appeal to everyone.
Passo del Lupo Riserva delivers personality and surprises thanks to its extremely polished aromas of Indian spice, red berry, natural rubber and cola. The wood integration is lovely, and the wine is both spicy and fresh on the close.
Passopisciaro is the name of a tiny town on the slopes of Mount Etna in the heart of the volcano's most celebrated wine area. Tuscan nobleman Andrea Franchetti bought property here many years ago and now leads a charge for quality wines from this unique site in southern Italy. His expression is nuanced and complex, with firmly polished tannins and bright end notes of wild berry, crushed stone and dried rosemary.
Passoro opens with an amber, almost deep orange color and overripe aromas of sun baked raisins, dried apricot, strawberry jam and candied fruit. The wine feels heavy and thick on the mouth but a sharp point of lemon zest appears at the very end.
Passrì di Scrapona is a highly concentrated and rich dessert wine that shows very nice aromatic balance and intensity. Aromas here include toasted almond, apricot, honeysuckle and loads of honey. The wine feels syrupy and shows big weight and density on the long, sweet finish.
Past its prime. The nose is heavy and the palate deals minimal peach flavors. It's wet but losing clarity, with bland apple and pear flavors left on the finish. This is not quite dead but best to wait for 2007.
Past its sell-by date, with mealy aromas and dull flavors of apple and banana. The feel is flat, the acidity is not there, and the finish is bland and a little bitter.
Past vintages of Imperial Gran Reserva have seemed sharp and dilute; not the 1998, which is resolute in its delivery of cumin, root beer and subtle raspberry aromas. The palate has nice primary cherry and berry flavors, solid tannins and welcome but not overwhelming acidity. Notice a touch of dill and butter on the finish, a reflection of traditional American oak aging.
Past vintages of Moccagatta's Basarin Barbaresco have been stellar, but this bottling still needs time to find its feet. The fruit is youthful and raw; the tannins are tight and astringent. Give this wine 8–10 years to evolve.
Past vintages of this cuvée have been delightful, but this one hits a speed bump. Diluted fruit flavors conjure up memories of cherry Kool-Aid, with a spare hint of chocolate. The wine has no depth, and not much flavor.
Pastry notes blend with ripe berry aromas and hints of vanilla and raisin. This is rubbery and tannic in feel, with flavors of cherry, plum, cassis and herbal spice. On the finish, an herbal flavor note is typical of Chilean Cabernet.
Pastry notes of caramel, vanilla and mint chocolate are the lead aromas of this Cabernet Franc, but savory touches of wood smoke and thyme surface with air. Fine, tight tannins grab at the back end of the medium-bodied  palate before finishing with a sanguine-like tang.
Pasty, chemical aromas do little to draw you in. The palate on this everyday Rioja is scratchy, while flavors of tart fruit with rubbery, pasty overtones fail to elevate the wine.
Patagonian style floral and mild citrus aromas infiltrate the bouquet, with generic red-fruit scents coming on later. Bright, juicy and a little hot and fiery in the mouth, with wild berry flavors and a toasty, dark finish. Plenty ripe but not subtle.
Patianna has a very good track record with this unoaked variety, which is grown in the warmer Hopland area of inland Mendocino. The '08 is very dry, very crisp in citrusy acids, and complex, with New Zealand-style flavors of gooseberries, white currants, minerals and geraniums, in addition to riper flavors of pineapples, limes and sweet Meyer lemons.
Patience will reward those who wait for this stunning wine to reveal itself. It's initially smoky and closed, but time and aeration bring out penetrating black-cherry and berry flavors. It's such a seductively perfumed wine with a lingering finish nuanced by spice and violet petals. High-toned acidity and fine upright tannins will keep this wine lively for many years to come.
Pato's pair of old vine wines, a red and this white, are beautifully complex. With its rich melon, tropical fruits, spice and light toastiness, this wine is concentrated with still-young acidity and currant fruit flavors. It's a great wine that needs to develop before drinking. Wait until 2016.
Pato Frio—cold duck—suggests this a summer picnic wine. It certainly has the freshness and crisp elegance. But it also some weight, ripe apple and citrus fruits and a texture that suggests it could age a few months longer.
Patz & Hall has captured the cool-climate essence of southern Sonoma Chard with this dry, crisply acidic, and vibrantly fruity young wine. Might have benefitted from less new oak though, because the caramel and toast seem a little excessive.
Paul Dolan has been making some great wines from his patch of biodynamic Mendocino farmland but this Zin didn't deliver the wealth of flavors many of his others have, muted aromatically and the tannins a touch stewy. Best with boldly flavored foods around the barbecue or campfire.
Paul Dolan is a go-to brand for moderately priced Cabernet. Aromas like fresh mint and rose petals meets full fruit and spice flavors in this dry, firmly structured and nicely balanced wine.
Paul Dolan Zin remains big with savory flavors beef jerky, roast meat and black pepper. Not overdone in alcohol or tannin, its a perfect go-to for nights around the grill and will please a crowd.
Paul Hobbs coaxes beautifully classic Cab aromas and textures from this wine, which comes from the tricky 2011 vintage. Expect black currant, olive, cassis and peppercorn to intermingle on the palate amidst soft elegance, the perfect balance between fruity and herbal. On the finish a dusting of mocha turns up the dial on deliciousness.
Paumanok's portfolio is full of winning wines, but the 2010 Cabernet Franc is a particularly intoxicating mélange of ripe red-cherries and violets framed with sweet spices and herbs. Bright acidity and minerally granite tones intensify the dried cherry flavor and the lush, furry tannins.
Paumanok's standard-label 2013 Merlot shares much of the same ripe ruddy fruit intensity of the Grand Vintage bottling. Lighter in body and a touch crisper on the palate, it's an elegant and nuanced yet more approachable wine. Taut with tannins and still tightly wound, it will still benefit from cellaring through 2022.
Paxis is a warm, earthy wine, packed with ripe, soft and forward fruit. It does have a structure that could allow the wine to age, but there is no need as its fruitiness makes it ready to drink now.
Pay attention to the Tutiac winemakers north of Bordeaux, who have produced another good wine. Bright red fruits give it a crisp character, packed with acidity and lively fruitiness. It's a great summer apéritif wine. Drink now.
Paying homage to his birthplace of South Africa, winemaker Riaan Rossouw has crafted a Pinotage with explosive notes of spiced rose petal, charred sugar, coffee and dark fruit. The flavors are equally expressive, with juicy acidity that lends this medium- to full-bodied effort a salient succulence.
Pazo Señorans generally makes great wine, but this aged Albariño is past its prime. The nose is soft and smells mostly of toffee and vanilla, while the wine has a maderized tint and stalky, geriatric flavors of bland apple and oxidized citrus. This wine should have been drunk five years ago.
Pea and green bean aromas announce a heavy, somewhat vegetal wine. The mouthfeel is viscous and not easy to navigate, while overly sweet pineapple and mango flavors finish in a mash of banana.
Peach-blush in color, this is a pretty, floral and aromatic wine, dry and delicious in peach and strawberry flavors. A hint of herbs marks the finish. Enjoy with a picnic, especially goat cheese and charcuterie.
Peach-pink in color, this vibrant rosé sparkler offers unique aromas of cut grass, dried flowers and forest berries. It's an easy-going wine that would pair well with appetizers thanks to its crisp, fresh feel.
Peach-pit and stone-fruit aromas are dry and a touch bitter. Because this is so young, it's juicy and minerally in its current state, with citric acidity in the driver's seat. Nectarine and tangerine flavors finish fresh but simple.
Peach and a hint of fresh lettuce are the key aromas to a basic bouquet. This feels solid but pithy, while orange and other generic citrus flavors turn slightly bitter on the finish.
Peach and apple aromas are clean and fresh. In the mouth, this offers a nice blend of citric acidity and peachy roundness. Flavors of mango, grapefruit and passion fruit finish steady. In general, everything about this Verdejo is easy to like.
Peach and apple aromas are fruity but not precise or minerally. This has peachy acidity but a wide, unfocused palate. Flavors of peach and nectarine are tasty but lack the crispness that Albariño is known for.
Peach and apple aromas are light. Peachy acidity carries the palate toward basic flavors of orange and nectarine, while the finish feels healthy but low on flavor and character.
Peach and apple aromas are modest. The palate is juicy and citric in feel, while flavors of melon, apple and nectarine finish tangy, with a citrusy taste.
Peach and apple aromas are soft and easy, maybe even a touch cidery. Overall, this is a standard but well-made Albariño, with flavors of nectarine and cider. Drink immediately.
Peach and apricot aromas are a touch grassy, as if some alfalfa or sweet grass were blended into the Moscatel. The palate is juicy and quite high in acidity, while it tastes of tangerine and other citrus fruits. Sharp on one hand but fresh and flavorful on the other.
Peach and apricot aromas give way to vanilla and resiny oak notes. This blend of Viura, Malvasia and Garnacha Blanca is full in body and has taken well to oak. Melon, green banana and wood spice flavors are dry and elegant on the finish. Drink through 2021.
Peach and apricot flavors dominate this ripe, full-bodied wine that has plenty of acidity to back up the richness. Still developing, it will emerge as a ripe, concentrated wine that will be generous and full. Drink from 2017.
Peach and bergamot, mirabelle plum and lemon zest, ripeness and freshness, amplitude and sleekness: whoever loves to trade in juxtapositions will love this expressive, irresistible wine. Etched with very clear contours it nonetheless delivers generous, gorgeous fruit.
Peach and blossom notes abound on this delightfully fresh fruity wine. Its sunny stone-fruit flavors are concentrated and juicy, balanced against zesty lime acidity and a meandering pollen finish. Sprightly in texture yet buoyant.
Peach and cantaloupe aromas are friendly and easy. A creamy palate with modest acidity offers slightly sweet flavors of dulce de leche and melon. A modest finish with spice and sugary notes closes this out.
Peach and cantaloupe notes fuse with tropical flower and blood orange on this Viognier's nose. Medium in body, this wine bears refreshing acidity and a persistent orange-flavored finish.
Peach and citrus aromas are offset by green, herbal notes of bell pepper and lettuce leaf. This feels spritzy and lively, with passion fruit and pink grapefruit flavors. Dry and pithy on the finish.
Peach and faint berry flavors in a light, crisp rosé with just a hint of residual sugar. A versatile picnic wine that's a cheerful copper hue to boot.
Peach and floral aromas are ethereal and reach out. This is round and full on the palate, but minerally and cut by citric acidity. Flavors or orange, mango and caramel end with ripe peach and melon flavors. Drink through 2016.
Peach and flower aromas are pleasant and light. This is also delicate and airy across the palate, while sweet, candied flavors of lychee, apple and green melon finish sweet, on the verge of cloying. 80% Chenin Blanc with 10% each Moscato and Torrontés.
Peach and generic red-berry aromas take on a weedy component over time. This has a soda-like feel and flavors of yellow beet, mango and candied melon.
Peach and grapefruit pith, earth and lemon mix on nose and palate to create a deep-fruited wine with midpalate concentration. The body is fresh and rich and just dry, bordered and contained by that enticing grapefruit zestiness. The finish is clean.
Peach and honey characterize the nose on this golden wine. These flavors also play generously on the concentrated rich midpalate where they are countered by aromatic orange and tangerine zestiness, creating a lovely contrast and exciting richness. There is just a touch of residual sweetness here to create some drama, but it works to great effect. The wine is not sweet enough for deserts but will work with Asian spices or ripe cheeses. It's simply wonderful and so balanced.
Peach and honeysuckle already have a notion of honeyed sweetness and ripeness on the nose. The palate boosts both fruit and floral notion to the top, where honeysuckle and rose petal notes meeting with peach on the medium-sweet palate. This is full on, joyous, juicy and rich with expressive, exuberant flavor. An underlying concentration almost feeds this with a fiery dynamic force. The finish is medium sweet but comes with a wonderfully redeeming pure lemon streak. This is ready now but will get even better with age. Drink 2017–2037.
Peach and honeysuckle aromas lead the way on this lively wine and carry over to the straightforward palate along with citrusy notes. It's simple but well made.
Peach and honeysuckle aromas rise out of the glass in this floral and inviting medium-bodied white that was fermented in stainless steel, then aged in French oak barrels, 20% of them new. Never over the top, it offers a richness on the finish.
Peach and honeysuckle send very subtle evocative aromas on the nose. On the palate, real spice becomes apparent: pepper as well as grapefruit. The full fruit approach on the medium-sweet palate fully benefits from that grapefruit edge: this is balanced, refreshing and moreish. Drink while aromas are at their peak.
Peach and honeysuckle stand out on the nose and palate of this wine. Ginger and nutmeg are featured in both as well. While the aromas and flavors are enticing, this wine seems a little flabby, needing a lift of acidity.
Peach and lemon combine in this superripe Chablis. Reflecting the warm vintage, the wine is soft, laced with lime juice acidity and hinting at vanilla and thyme. Round and warm, it is not typical Chablis, much more akin to a Meursault.
Peach and lemon curd aromas are good but basic. A plump, melony palate displays freshness and flavors of honeydew, papaya and lime. A soft but not flabby palate is just bright enough.
Peach and lilac aromas and bright and integrated, carrying to a bubble-gum infused palate. Short, simple and perfectly delightful.
Peach and melon aromas are appealing. As Godello tends to be, this is round in feel, with medium body weight. Flavors of orange and lime are bright and forward, with a hint of leesy yeast to the finish.
Peach and melon aromas are fresh and clean. This is crisp but a touch flat and boxed in as far as mouthfeel is concerned. Citrus, papaya and nectarine flavors end short but perfectly clean.
Peach and melon aromas are holding onto their freshness, while the palate shows a soft side and modest acidity. Tropical flavors of mango, melon and pineapple finish with nectarine notes and a touch of bitter peach pit. Drink as soon as possible.
Peach and melon aromas are inviting and clean. Very juicy and juice-like in the mouth, probably more so than I can remember for this wine. It tastes like orange, tangerine and grapefuit juices mixed together. The texture isn't very smooth or wine-like; seems less refined and less minerally than in the past.
Peach and melon aromas are simple and clean. This has a wide but diluted mouthfeel and no real sense of direction. Citrus and white pineapple flavors are mild and limited, while the finish offers a touch of nectarine before fading out.
Peach and melon aromas come with accents of vanilla and honey. The palate on this Garancha Blanca is chunky, without much acidic cut. Flavors of grapefruit and orange are flabby, pithy and dull, while bitterness controls the finish.
Peach and melon aromas help define what amounts to a tropical smelling bouquet. A tight, lemony palate offers a firm mouthfeel, while bright citrus flavors are dominant but fail to bring much else to the table. The finish offers banana and vanilla flavors before dropping off.
Peach and nectarine aromas are only slightly minerally. The wine is spritzy and straightforward on the palate, with lightly candied flavors of lime, pineapple and mango. A finish with a touch of green suggests mild residual sugar. Drink before 2015.
Peach and nectarine aromas come with a dusty covering. This Godello feels both round and pulpy but also balanced and well cut by acidity. Dry almost briny white-fruit flavors are stony and suggest nectarine on the finish. Drink now.
Peach and other stone-fruit aromas show a note of chlorinated pool water. This is fairly full in body and creamy in feel. Flavors of melon, honey and creamy oak lean toward sweet, while the finish offers tropical fruit flavors and some excess weight. Drink immediately.
Peach and passion fruit aromas lead the way on this sparkler. The frothy palate shows tropical fruit, Granny Smith apple and kiwi alongside racy acidity and brisk, medium-sized bubbles that lend a fun vibe.
Peach and pear flavors entwine with intense, youthful acidity in this bone-dry wine. It is taut and still developing fuller, fruity character. Very fresh, it needs time; drink from 2016.
Peach and pear flavors give a rich feel to this warm wine. It has vanilla and cream flavors, with a citrus character that cuts through the ripeness on the finish. Ready to drink.
Peach and pear fruit come together in this simple, fruity, but satisfying Chardonnay from Western Australia. It's moderately rich and full in body, but nicely silky in texture.
Peach and pear make appearances on the nose, gently framed by a soft creaminess that continues on the palate. Hints of fresh citrus guide flavors towards freshness. Totally and charmingly balanced, the wine is just off dry.
Peach and pineapple fruit flavors form the core of this wine, embellished by touches of smoky oak. It's a medium-bodied Chardonnay, finishing long, citrusy and crisp. Drink now.
Peach and rose-focused potpourri scent the nose. The palate has great direction and freshness and a rich textured core that almost comes across as oily. The result is a perfect contrast between tangy freshness and rich fruit. Bursting fruit and perfume are countered by zesty citrus. The flavors last and last and the finish is dry.
Peach and steely lemon aromas carry to a citrus-diven palate offering a slight impression of oak. Medium bodied, this Chardonnay shows a nice balance of fruit and oak tones, leading to a toasty finish.
Peach and stony aromatic notes are good but common. This has a fresh simple plump feel and nice but basic melon and lime flavors. A clean finish with firm acidity keeps this chugging along until the final whistle.
Peach and tangerine aromas are modest and inoffensive. The mouthfeel is flat and flabby, while flavors of stone fruits and citrus are green and stalky. A bland, peachy, chunky finish offers little help.
Peach and tangerine unite to create an utterly seductive nose: luscious juicy flesh is defined by aromatic spice and zestiness. These opposites play off each other and create something that is alive and vigorous, joyful and precious. There is concentration and poise, structure and texture, but none of this concerns the hedonistic forces at play. They just want to express their careless exuberance. There is something defiant about this dry concentrated wine. Perhaps it is a welcome and encouraging counterweight to so much sadness in the world.
Peach and white-flower aromas forecast a fleshy, soft palate. Papaya and melon flavors are honeyed, but this finishes bland, with a vanilla note.
Peach and yeast aromas are mostly fresh. This Xarello has a citrus-like palate with the suggestion of spritz. Melon, green banana and papaya flavors finish with mild pithy bitterness but nothing off-putting.
Peach and yellow apple aromas lead the nose, with sweet orange oil and fresh honeydew adding depth and character. There's ample acidic lift to the palate, keeping the mouthfeel bright and the finish clean. A hint of peach pit accents the close.
Peach aromas include a note of stone-fruit pit, while citrus is the other standout scent on an elegant nose. This wine is citrusy in feel, with good body and clarity. Flavors of orange and ripe grapefruit finish in fresh, clean fashion.
Peach aromas open a smooth wine. It has acidity certainly but also some good melon and pear ripeness. There is an herbaceous edge that cuts through the finish.
Peach blossom and dusty melon aromas set up a snappy palate with a mix of salty, melony flavors along with hints of nut skins and papaya. On the finish, a yeasty flavor softens juicy, nervy acidity and related citrus notes.
Peach blossom, pollen and a spray of citrus carry the nose. Slightly off dry in style, there's a bit of weight to the palate of crunchy red apples and underripe peach, with citrus cream and a shot of lime on the finish.
Peach blossoms, fresh apricot, light jasmine and a warm white peach cream character show on the nose of this bottling. There is a nice sizzle of acidity right away on the palate, and a pithy, cement-like grip, as well as full flavors of apple and peach blossoms that are rich and yet not overpowering.
Peach blossoms, seared orange, jasmine and other white flowers show very strongly on the nose of this wine by veteran Gary Eberle. The palate is ripe with honeysuckle, pears and cooked apples. It's a bit fat in the middle, but texturally focused on the edges with pinpoint acidity.
Peach nectar and citrus blossoms perfume this intensely concentrated off-dry Riesling. It's lusciously peachy keen, but notes of dusty mineral and a zippy streak of lime acidity lend complexity and balance. It's satisfyingly juicy and penetrates through a long, lingering finish.
Peach pit and apricot aromas are subdued. The palate is pulpy and fruity, with a light cut of acidity. Pithy flavors of orange and quince end with minor notes of bitterness and greens.
Peach pit and citrus-rind aromas are solid, focused and dry. This brut rosé feels sound and round, but foamy. Cantaloupe and peach flavors maintain the palate's yeasty notes while turning slightly bitter.
Peach pit, almond skin and other dry, waxy aromas carry the nose on this Macabeo-Xarello-Parellada blend. Flavors of lime and nettle are playful and acid-based, while the finish seems wet and fresh. Overall it is much like a cava without the bubbles.
Peach pit, apple and pear fruit flavors combine in this crisp, somewhat steely wine that has a classic elegance. Depth, length and finishing minerality make this a wine worth extra attention.
Peach pit, matchstick and almond skin aromas come across a bit harsh. This is chunky on the palate, with pulpy, pithy melon and lees flavors that take on a briny characteristic on the finish.
Peach pit, pyrazines and almond skins are the key aromas on this rosé. This feels a little oily and flabby, with a mix of peach pit, melon and bitter flavors. Additional bitterness and weight define the finish.
Peach skin and orange peel appear on the nose, the palate is off-dry but fresh and vivid with floral impressions that are more present on the tongue than the nose. There is ripe, fresh peach and honeysuckle and a balanced poise. The aromatic subtlety causes you to pause and wonder, even after the last echo.
Peach skins, red apple and a touch of slate and iron show on the nose of this rose, which is light in the glass with a tan shade of pink. The flavors are quite light with red apple and nectarine skin, framed by a steely minerality.
Peach, apple and pear aromas are smooth and easy to like. The mouthfeel is juicy and fresh, which Leyda Valley is known for, while the flavors of citrus, apple and nectarine come with acid-driven snap. As a whole, this is more fruity and focused than oaky and heavy.
Peach, apricot, honey and white almond color an intense and personality-driven Chardonnay from northeast Italy. The wine's strongest suit, however, is its texture, which is supple, smooth and long lasting on the palate.
Peach, banana peel and a slight petrol note show mildly on the nose. The round palate boasts tart peach, pineapple rind and bitter lemon zest.
Peach, canned tropical fruit and white flower aromas are pristine on the nose. The medium-bodied palate shows a balance of juicy peach and pineapple, with streaks of chalk and a vein of acidity. This is clean, succinct and perfectly enjoyable on its own.
Peach, cantaloupe, pear and a touch of citric zest characterize this expertly made white wine from southern Italy. Beyond the fruit aromas, you'll also pick up notes of white flower and mineral-flint that add dimension and complexity. Drink it well-chilled with seafood or white meat.
Peach, caramel and honeyed aromas turn a bit soapy and powdery with airing. Plump to the point of being a bit flabby, this Semillón tastes of apricot, cinnamon and cocoa, while the finish is sweet like honey.
Peach, citrus and other simple but pure aromas give this Verdejo a proper if somewhat rote opening. The palate is tangy and cleansing, with lemon and apple in the lead. Finishes a bit acidic, but with freshness and a clean get-away. A Europvin, Christopher Cannan selection, imported by multiple importers, including Michael Skurnik Wines.
Peach, citrus, lemon-lime meringue, nectarine and drying white minerals appear first on the nose and are followed by bright fruit flavors. This luminous sparkler (packaged in a neon blue bottle) tickles the tongue thanks to its combination of fruit versus acidity.
Peach, clove-spiked Anjou pear, orange rind and honeysuckle fill the overall character of this fresh white. Medium weight with a good toasty richness that lingers through the finish. Drink now.
Peach, earth and lemon zest unite on nose and palate. The body is concentrated and warm, the fruit is made more intense with slight residual sweetness but zesty lemon freshness frames it all with tangy brightness. The finish is clean, medium sweet but refreshing.
Peach, honey and spice aromas start this blend from Elios. The wine has a rich overall quality with flavors of citrus and melon. Good acidity gives it lift.
Peach, honeyed limes and apple sauce aromas lead the nose of this blend made with 62% Viognier, 26% Grenache Blanc and 12% Rousanne. Caliza's Carl Bowker demonstrates great restraint in these often bombastic white Rhônes, so the apple-led palate is subdued, showing bits of spice or a touch of mustard on the end.
Peach, melon and acacia aromas are friendly but simple. This has shearing acidity and thus it comes across fresh but lemony on the palate. Flavors of nectarine, lemon-lime and pineapple finish snappy and with lasting acidity.
Peach, melon and apple aromas are more or less what's left on the nose, and the palate also indicates a fine wine in decline. Nobody will tell you that Verdejo has the stuff for long aging, but Pariente remains a wine of refinement and complexity. So catch it now for the last of its melon, green-fruit and pear flavors, which are backed by a lasting but soft finish.
Peach, melon and brown sugar aromas make for a pleasant and full bouquet. This is plump and healthy on the tongue, with fleshy peach tones that finish dusty, round and a touch sweet in flavor. Drink now.
Peach, melon and citrus aromas are good but standard. This is edgy and sharp due to lean pointy acidity. As a result of that acidity, this is tart and citric in flavor, with little lees or yeasty richness to soften things up. A finish with stony, dry lime flavors is scouring.
Peach, melon and mineral waft from the nose, followed by melon and grapefruit flavors. The finish is surprisingly tropical, a mix of bananas and coconut. Starts off better than it finishes, leading one to believe that if served quickly and chilled it will do well with seafood and appetizers.
Peach, melon and vanilla cookie aromas are mild, simple and a touch mealy. The mouthfeel on this basic Albariño is fleshy and plump, with adequate acidity. Sweet apple and tropical fruit flavors are lasting and stay the course.
Peach, melon, apple and minerally aromas are easy to like. This has a standard Rías Baixas feel and moderate citric acidity. Flavors of melon and nectarine finish nice and a bit sweet. Call this textbook Albariño and enjoy it.
Peach, melon, citrus and yeasty notes define the nose on this dry brut nature. This offers good texture, fluffy carbonation and citrusy acidity in front of papaya, dry mango, nectarine and peach flavors. The finish is fruity in flavor and citrusy in feel.
Peach, passion fruit, mango and papaya best describe the fruit-driven nose of this easygoing white wine from northeast Italy. Drying mineral notes appear in the background and the wine offers attractive crispness in the mouth.
Peach, pear and lemon on the nose start this cheerful white from Alpha Estate. On the palate, it offers some complexity of exotic fruit and with a vein of acidity. Soft overall in profile, this wine is easygoing and enjoyable.
Peach, pear and melon notes on the nose and in the mouth are tinged with some slightly herbal (fennel?) notes, turning tart and citrusy on the finish. It's a pleasant, medium-bodied quaff for the summer months.
Peach, pear, melon and vanilla aromas come with an aromatic sensation of wet rocks. Light and lifted on the palate, with honeydew, pear, lemon and stony flavors, this finishes fresh, clean and lightly powdery, with echoes of apple and pear.
Peach, rose and lychee unite into a very rich, seamless perfume on the nose. Those exact flavors expand on the fluid, almost oily palate, supported by residual fruit sweetness: at six years of age this is now toned down and has come into its own. If you're after a treat with washed-rind cheeses, choose this medium-sweet gem.
Peach, scented candle wax and matchstick make for a solid bouquet. Feels good, maybe a touch cloying, but not too much. Flavors of crystallized mango and pineapple mix with fresh melon, and the finish is clean. About all you could hope for from an $8 Argentine Moscato.
Peach, yellow plum and underripe banana tones mark the nose. Banana makes an appearance again—in candied form—on the medium-bodied, almost oily palate. Sharp lemon citrus tones race on the finish.
Peaches and honeysuckle seem to perfume this lavish, aromatic semi-sweet Riesling. The palate is lush with sweet yellow cherries and peaches, yet balanced by sunny lemon acidity and a crush of minerals that linger on the finish.
Peaches and pears, lemons and grapefruits come together in this harmonious late harvest wine that shows little evidence of botrytis. The high acidity gives it balance and makes it a great foil for fruit-garnished foie gras.
Peaches and rosewater are the dominant flavors in this tasty, all Grenache rosé. Though it comes across as a bit one dimensional, that dimension has plenty of fruity appeal, supported with lemony acids and a hint of bitter rind.
Peaches and white flowers make for a very seductive first act. The full-bodied palate lacks a bit of concentration but offers up appealing notes of canned peaches, pears and apricots. Slightly short but tasty finish. Drink now.
Peaches, red apples and a spray of fresh citrus come together on an earthy, textured and rounded palate that nonetheless is wonderfully light. These old vines give verve, concentration and lots of depth.
Peaches, white flowers, white pepper and a hint of crushed walnuts waft on the nose. The palate is shows underripe pear, gummy peach rings and honeydew melon, yet the weight and intensity is a bit restrained. This would be a lovely accompaniment to a mild cheese or soft-shelled crab over crisp greens.
Peachy and a little sharp on the nose, but the palate is smooth and glides along nicely, and the flavors of citrus, honey and caramel are good and hold form through the finish. You can definitely taste the botrytis here, especially on the finish. Fresh and not at all funky. Drink now through 2013.
Peachy and spicy, floral yet mineral, this clean, pure expression of Viognier fruit and Condrieu terroir is a delicious marriage. Drink now.
Peachy and waxy on the nose, with dry lemon and green-melon flavors. This is a small-production wine (1,000 cases total) that leans on core acidity to keep it propped and steady. It's not the most complex game in town, and maybe it's on its way to having seen better days even if 2005 was a benchmark vintage. Limited in its scope of flavors but lively courtesy of an extra boost of acidity.
Peachy aromas are friendly, while the palate has a good feel to it along with green flavors of melon, lime and fresh veggies. Finishes with fruit, dryness and a touch of bitterness, yet in the end it fails to deliver on the promise of the bouquet.
Peachy aromas are less than perky, while in the mouth this is lemony, narrow and citric. Flavors of lemon and tangerine finish with stony mineral notes but also a drawing citric acidity.
Peachy aromas are pulpy and lack sizzle. This feels loose and wide, with modest acidity. Dry, peppery flavors are low on fruit, while this feels fleshy on the finish, with mildly bitter citrus notes.
Peachy aromas come with an oily essence. This basic Chardonnay feels plump and generic, with a shot of zesty acidity. Slightly salty melon and peach flavors don't change much on the finish.
Peachy aromas come with mellow notes of oak and woodspice. This feels citrusy, minerally and elegant. Flavors of lemon chiffon and orange are elevated by light oak notes and related vanilla, while this ends with chiseled refinement.
Peachy Canyon NV Mustang Springs Ranch Port (Paso Robles); $40. What you need in a Port-style wine is sugary, caramelized sweetness, the deep, strong taste of fruit, high alcohol and crisp acidity. This wine has them all. But   it lacks that extra depth and complexity that a   Port wants, especially at this price. Still, a solid effort. —S.H.
Peachy notes are accentuated by a very floral, creamy touch of oak to create a very appetizing, inviting nose. The palate is more rounded, flanked by sonorous but subtle oak spice and gentle fruit with a core of freshness and life that comes together on the long, spicy finish.
Peachy overtones hover around the rose-petal scent of this fruity offering. This aromatic combo re-appears on the palate where it is rounded off with a little residual sweetness that suits the plush palate rather well. Here and there are wondrous glimpses of clear honey, dried peach and honeysuckle. Citrus freshness provides a lovely counterpoint and carries the long finish.
Peachy, crisp aromas are mild but standard. It feels puckery and tight, with some spritz. Flavors of tangerine, orange and lemon are tangy but not sour, while the finish is long and chalky in feel. Drink immediately.
Peachy, floral aromas are friendly and clean. This blend of mostly Albariño and some Caiño Blanco and Loureira is round on the palate, with ample volume. Appealing flavors of melon, peach and apple finish dry and with a hint of white pepper. Wines like this are why almost everyone loves Albariño from Rías Baixas.
Peachy, mildly sweet, smooth and inviting. Godeval always makes a true and easy wine that showcases the essence of Godello but doesn't go off the blueprint. Flavors of apple and citrus are well blended, and the grapefruity finish is only mildly pithy. Eminently drinkable white wine from Spain.
Pear-scented, this supple white delivers straight down the line without any annoying frills. The wine is balanced, clean and comes with poised acidity.
Pear and anise introduce this robust, voluptuous wine that's brimming in high-toned acidity. It becomes more lengthy and complex as it develops in the glass. Touches of baked pineapple provide a tropical edge amid wintertime nutmeg and spiced lemon. This is a beautiful, full-bodied wine that's lush and memorable.
Pear and apple aromas are light and oaky but nothing out of the ordinary. A creamy palate is just vital enough, while woody flavors of barrel spice run side by side with peach and melon notes. A clean, mild finish provides for a good ending.
Pear and apple aromas are slightly minerally. This is round, fresh and easy to like due to its juiciness and pithy citrus flavors. Citrus notes are lasting on a competent finish.
Pear and apple aromas lead the way on this fresh, spritely wine that tingles the palate with a lightly spritzy feel. It doesn't quite stand up on its own but would work perfectly with baked fish.
Pear and apple aromas open this unoaked Chardonnay. In the mouth, there's not a lot going on except for acidity, and the flavors are mostly neutral save for some tropical fruit. A lively feeling finish closes out what amounts to a fresh but basic wine.
Pear and apple aromas receive a kick from some creamy, vanilla-tinged oak. The palate is mostly tangerine and lime, with some rich baked-apple undertones. The lengthy finish is solid, as is the mouthfeel. Best Buy.
Pear and clover aromas include a note of scrambled egg. A tight, chalky, citric mouthfeel and flavors of underripe nectarine, green apple and citrus fruits finish more like a dry white wine than a sparkler.
Pear and herb scents combine for a savory, fruity nose. The palate plays out its lovely, yeasty savoriness with hints of sage and fern. Citrus freshness animates and enlivens the lovely midpalate texture, leaving a clean and very refreshing finish.
Pear and kiwi aromas are a bit richer here than in many Albariños. In the mouth, this mature wine is fleshy and melony. Flavors of pulpy citrus, pear and apple finish pithy, with a touch of lasting minerality. This wine seems to be slowly fading; drink now.
Pear and mango soften a gravelly texture of complex, fruit-forward flavor in this floral, well-balanced wine, savory with a touch of herb. Medium bodied with crispness lurking behind the fruit, it's been aged sur lie in French and Hungarian oak that never intrudes.
Pear and melon aromas are mild but clean. This is slightly crisp and tangy, with good grip. Lightly brined citrus flavors finish steady. Overall this qualifies as a nice everyday white.
Pear and melon aromas get a boost from the barrel, but ultimately the nose on this Chardonnay is simple. In the mouth, things run smooth. Barrel-related flavors of spice, hickory and toast dominate white-fruit notes, while the finish is oaky but balanced in feel.
Pear and melon flavors are buttressed by ample acid in this medium-bodied white Châteauneuf-du-Pape. For a 2009, it lacks richness but remains a tasty, easy-drinking wine that finishes with a touch of anise.
Pear and nectarine flesh are cut by a quince, Gala apple and slightest touches of guava and mango on the chalky nose of this wine. It's refreshingly light on the palate, with sliced pear and squeezed lime notes, bound by a very grippy texture.
Pear and peach aromas lead the nose while the brisk palate offers lemon, lime, grapefruit and a mineral note. Zesty acidity and vigorous, persistent bubbles provide the racy framework.
Pear and savory soy notes take turns to shine. The palate is invigorated by a zesty lime freshness and has a slight touch of fizz. The herbal soy spice adds even more interest to this refreshing, clean-cut wine.
Pear and spice aromas lead to rich pineapple and prickly pear flavors. There's much to love, with unmistakable varietal expression.
Pear and spring flower aromas lead the way on this vibrant white. The bright palate offers yellow apple, candied lemon zest and a touch of mineral alongside fresh acidity that leaves a clean finish.
Pear and tangerine notes give this wine an immediately fruity character. It has bright acidity, with a fresh and crisp palate. The fruit is right up front, with a soft aftertaste.
Pear and vanilla aromas are what you'd call basic, and there's a briney note as well. Feels about medium, with mild acidity and a dilute quality to the palate feel. Tastes of lime and green banana, with brine and fresh bell pepper thrown in.
Pear and vanilla ride a wave capped by ripe tropical flourish in this thick and richly layered white from the heart of the appellation. Stainless-steel fermented, it exudes succulence and a strong taste of canned peach.
Pear and white flower aromas are light, while the palate is full of sweet brown sugar and honey flavors that persist on the finish. It's sweet, but well balanced, with ample acidity and a clean finish.
Pear blossom, baked lemons, packed lemon flowers, apple juice, walnut and a touch of quinine pop on the nose of this wine from a challenging grape. The palate is rich but zesty with walnut oil, chamomile, lime, apple and pear notes, offering lots of textural intrigue.
Pear candy and citrus peel beckon from the glass. There is a slightly candied edge to the expressive fruit, while the dryish palate shows concentration and warmth.
Pear compote is lightly spiced in nutmeg in this full-bodied, creamy white, buzzy in acidity and a stony minerality that presents as tightly woven texture on the palate. Refreshingly balanced, it offers length and breadth as it nears the finish.
Pear compote, salty lemon and limestone define the flavor profile of this medium-bodied white that lives up to its reserve-tier billing. Integrated oak meets lifted acidity, providing a refreshing, food-friendly experience.
Pear drop and fresh, green conference pear join lemony freshness on nose and palate. Light bodied and easy-drinking, it refreshes but does not weigh down.
Pear drop and some citrus are the aromatic markers of this soft, light and very easy-drinking wine. The finish refreshes with green pear flavors.
Pear drop and strawberry make for a fresh inviting nose. The palate is slightly dilute but very fresh and lively with some residual carbon dioxide. This is light and dry. Drink while aromas are fresh.
Pear drop aromas lead into a wine with less-than-optimal fruit. There is a suggestion of pear, but also overripe orange juice and cardboard. It doesn't quite come together.
Pear drop aromas still dominate on the nose but yeasty spice breaks through. The palate is a similar mix of savory yeast and herbal flavors with the freshness of crunchy, green pear. This is inviting, savory and refreshing. The pepperiness of Grüner which is so often absent is abundant here. A wine with real personality and verve.
Pear drop, leafy arugula and faint lemon form the aromatic trio that governs nose and palate of this light, refreshing white. Drink soon.
Pear freshness, yeasty savor and citrus zip combine on the palate of this easy-drinking, fresh and enlivening Grüner. There is an earthy, sonorous note at the core that balances the airy freshness.
Pear laced with subtle notes of smoke hints at a taut palate. The dryness and discipline of the poised flavors nonetheless allow the ripe, luscious pear fruit to glow and shine. Mouthfeel and texture are reminiscent of pear peel and bitter almond, and echo long after the last sip.
Pear, almond and toast aromas lead to dry, elegant fruit and lees flavors. It's a uniquely styled offering of the variety.
Pear, apple and a drop of petrol work the nose on this German-style Riesling from Chile. A touch of spritz offers bubbly zest to the palate feel, while acid-driven flavors of lemon-lime, mango, pineapple and white peach finish chalky and a touch sweet.
Pear, apple and lime lead on the nose of this wine, with a secondary glimmer of flint. Rich but not overdone, the palate is fresh, with ripe fruit flavors and lively acidity. A peach pit accent unfolds on the finish; drink now.
Pear, apple and wet-stone aromas are tight, while this blend of Chardonnay and Pinot Noir feels citrusy, high in acidity and chalky. Green apple and orange flavors finish stony and crisp.
Pear, apple, hazelnut and crushed stone aromas unfold on this polished white. The aromas follow through to the full-bodied palate along with lemon drop and a tier of energizing mineral. Crisp acidity brightens the creamy flavors.
Pear, apricot and honeysuckle scents lead carry over to the soft, round palate along with a hint of pear. A white almond note fills in the finish.
Pear, arugula, white pepper and apricots take turns in dazzling nose and palate. A serious, concentrated and mineral vein of power also courses through this sleek wine, which holds even more future promise.
Pear, butter and spice aromas lead to tingly, broad-feeling flavors that are straight down the fairway.
Pear, citrus and hazelnut aromas lead the nose on this sparkling wine made with no added dosage. The palate reveals juicy yellow apple, lime and roasted nut alongside soft acidity and a refined, persistent mousse. It finishes tangy and dry.
Pear, citrus, chopped herb and yeasty aromas lift out of the glass. On the vibrant palate, bread crust and toasted nut accent a citrusy core of lemon and lime. Zesty acidity gives it a firm finish.
Pear, dried flower and ripe green apple aromas lead to lighter-styled, dry, mouthwatering stone-fruit flavors. This brings interest but the concentration doesn't seem all there.
Pear, Golden Delicious apple, natural smoke and mineral form a fine, elegant whole. Verdicchio has natural creaminess and the plush consistency of this wine demonstrates this fact. Pair it with pork, poultry or pasta.
Pear, green and red apple and fresh citrus unite subtly to create a refreshing, slender and bright Riesling. There is a well-judged phenolic edge and both midpalate and finish are whistle-clean. Drive and verve are the hallmarks here, as is enlivening citrus freshness.
Pear, honeydew melon and floral note lift from the glass. The bright, no-frills palate offers up crisp apple and citrus peel while lively acidity provides a tangy finish.
Pear, melon and anise aromas lead the way, followed on the palate by a broad, soft mouthfeel and flavors that add peppery spice on the long finish.
Pear, melon and white peach aromas are followed by rounded tropical-fruit flavors that drink off dry. It's enjoyable but the sugar seems a bit out of place.
Pear, pineapple and white chocolate notes come together into an attractive whole in this medium- to full-bodied blend. It's round in the mouth, then focuses on the finish into a bright beam of citrus.
Pear, vanilla and butter aromas are at the fore. The Sémillon blended in (11%) gives the palate added richness and heft.
Pear, white flower and cantaloupe aromas lead to a rounded, creamy-feeling palate. It brings a lot of appeal and the balance is spot-on.
Pear, white flower and crushed herb aromas jump out of the glass. The fresh savory palate offers creamy white peach, apple and a hint of nectarine zest while a mineral note lends energy.
Pear, white flower and crushed rock open on the nose. On the vibrant palate, a mineral note wraps around a core of crisp apple while bracing acidity provides the backbone.
Pear, white melon rind and faint guava notes grace the bouquet of this fresh and inviting wine. The ripe, round mouthfeel is balanced and approachable, with a refreshing lime-zest infused finish. Drink now.
Peardrop lingers aromatically on the nose, the palate reveals riper pear fruit on the palate, a lovely balance of crisp green and juicy yellow pear with that telltale spray of white pepper and herbal spice. The finish is clean and refreshing.
Peardrop scents accent the yeasty nose of this wine. The palate is full of generous, fruity yellow and green pear, set against a backdrop of zesty-fresh grapefruit peel. Salty savor provides depth to its otherwise light, dry and refreshing body.
Peardrops on the nose currently hide the more peppery, savory side of this slender Grüner, which nonetheless convinces with its light but spicy and fresh body.
Pears and red apples come through strongly in this light bodied, aromatic and fruity wine. It has almonds, fresh acidity and a bright character that is just softening out.
Pears, white rocks, gray slate and lime juice show on the nose of this appellation blend from the iconic Santa Rosa Road winery. Similar flavors also show on the palate, primarily a grippy chalk, more lime and a Meyer lemon pith element, with the faintest hint of struck match in the background.
Peat, flower, smoked meat and earthy funk aromas are at the fore. The flavors show a combination of richness and elegance, with smoked meat and olive brine flavors that linger.
Pecan and brown sugar aromas float around a sharp core of citrus that's reflected on the palate via tangy, dry orange and apricot flavors. The mouthfeel smacks down hard with acidity; overall it combines heat, acid, nuttiness and tang.
Pecorino is a fascinating white grape from Central Italy that deserves a special look. This expression bursts open with tones of acacia flower and stone fruit and delivers medium density and richness on the finish.
Pecorino is a native variety from central Italy that shows a thick consistency and natural aromas of yellow flower, butterscotch and exotic fruit. This expression is exceptionally well made because it is crisp and dense without feeling heavy or too chewy. There's a touch of tangy green herb on the finish.
Pecorino is a very trendy indigenous Italian grape that fully deserves all the attention is has recently earned thanks to its natural structure and easy drinkability. The wine boasts aromas of honeysuckle and apricot and would pair with white meat or fish.
Pecorino is an interesting and otherwise unknown native grape of Central Italy that offers syrupy tones of cola, mature apricot and resin. The wine has good density, persistency and lasts long on the finish.
Pecorino is enjoying the spotlight at the moment as one of the up-and-coming varieties from Central Italy. This oak-fermented expression opens with slightly caramelized aromas of butterscotch, candied fruit and candied apricot. The mouthfeel is thick and creamy.
Pecorino is the white wine of the moment for those who love the rustic tastes of Italy's vast patrimony of indigenous grapes. This expression shows loads of peach, lemon and Golden Delicious apple.
Pedro Vargas has made a nice Merlot in this strongly herbal, plum and cassis concoction inviting in its layers of oak and tobacco. Soft, it finishes lean and is all in all integrated and well-made.
Peg Bay is the flagship winery of Waipara, yet the wines remain realistically priced. Plum, cola and cherry notes are accompanied by strongly umami sensations akin to mushroom and roasted beef, giving this wine ample complexity. While the wine is concentrated, it has an airy, graceful feel to it. Drink 2016–2024.
Pegasus (an 80-20 blend of Sangiovese and Syrah) offers easy aromas of cherry liqueur, cola, licorice, rum cake and light spice. It's light and compact in the mouth and would pair well with pizza or pasta.
Pegau's Cuvée Laurence is aged in wood for longer than the Cuvée Resérvée, but is otherwise nearly identical. The 2012 version is full-bodied, dense and richly textured, redolent of liniment, horse tack and garrigue, yet backed by ample cherry and plum fruit. Drink now–2025.
Pegau's rare white Châteauneuf-du-Pape is a blend of 60% Clairette, 20% Grenache Blanc, 10% Roussanne and 10% Bourboulenc. Despite being full bodied and viscous on the palate, there's no sense of heaviness—the wine's aromas and flavors of barely ripe melon, anise and honeyed citrus seem to float on the palate, ending in a mouthwatering finish.
Pegrandi exhibits a sincere and succulent personality with loads of blackberry, dried currants, oak, mineral notes and Indian spice (it is aged 25 months in wood). The wine's mouthfeel is gritty and somewhat raw with firm tannins and a sweet cherry aftertaste.
Peju's Merlots have been inconsistent. When they're good, they're quite good, but you never know. This 2008, from a less successful vintage, is all right. It's dry and tannic and soft in cherry and tobacco flavors. But there's not a lot going on. Drink up.
Peju's regular 2008 Cabernet Franc, released a year ago, was outstanding. This one's even better. It's arguably one of the best California Cabernet Francs ever. This is absolutely delicious in red cherry and blueberry jam, cherry liqueur, cola and sandalwood flavors. It's marked by an exquisite mouthfeel—all silk and satin. Give it a few hours in a decanter, and drink now with steak or lamb.
Peju's regular Cab Franc, released a year ago, was immediately drinkable. This reserve, with a tiny case production, is denser and more tannic, but shows the same charm. It's a fat, fleshy wine, with luscious black cherry tart, cola and caramelized oak flavors. Fine now, and should develop for 5–7 years.
Peju's Sauvignon Blancs need warm vintages to succeed, and 2011 was anything but warm. The wine tastes unripe, with skunky aromas and flavors that make it difficult to like.
Pellegrini's standard-label Chardonnay offers a brightness and vibe that stands out against the winery's oakier Vintner's Blend. There's ample toast and spice here, but it's deftly applied, highlighting the wine's rich, slightly leesy texture. Fresh acidity lends balance and grace. Drink now through 2020.
Pellehaut likes blends and this wine has seven varieties. The result brings out more of the cool herbal character of Colombard and Sauvignon Blanc and less of the riper flavors of Chardonnay. That makes for a surprisingly attractive spice and asparagus flavored wine that has lines of acidity and tightly crisp citrus fruit flavors. Drink now.
Pencil eraser, blueberry, olive and peppery notes are what you draw off the bouquet of this ripe yet basic Cab. In the mouth, this feels rubbery and tannic. Flavors of ultraripe black fruits taste sweet and come with licorice and espresso bitterness on the finish, which is mossy, heavy and choppy.
Pencil eraser, iodine, latex and blueberry aromas settle better than they start. In the mouth, this is saturated and chunky in feel, with toasty flavors of blackberry, licorice and mint that finish long, herbal and loamy.
Pencil eraser, plastic and vanilla are all reflective of the oak thrown at this blend of Malbec, Cab Franc and Petit Verdot. In the mouth, this is heavy, grabby and hard, while blackened flavors of oak and baked fruits set up a finish with creamy oak, herbal accents and heat.
Pencil lead and leather pouch partner with ripe, concentrated blackberry. Well-integrated tannins offer smoothness, making the wine both complex and very drinkable.
Pencil lead and rubbery, mature berry aromas open this wine. The palate is driven by energetic, pounding tannins and flavors of black cherry and tomato, which become more prominent as the tannins and acid rebound. This is an indication of how Argentine Cabernet Sauvignon ages.
Pencil shaving and graphite notes lend a classic edge to this 100% varietal wine that's sourced from throughout the valley. Juicy huckleberry flavor meets a background of grippy tannin and oak, giving it chewiness and weight, lifted by acidity.
Pencil shavings and leather aromas mark the entry of this robustly full-bodied wine. It has a pronounced forest floor character, while blackberry and black cherry flavors combine with licorice and dark chocolate, filling out the richer notes that interweave throughout the palate, leading into a long finish.
Pencil shavings, purple flowers, light cranberry fruit and hint of wood smoke show on the nose of this bottling. The smoked cherry character extends to the palate, with it picks up the tang of cranberry and a salty richness.
Penetrating and deeply refreshing, this wine reaches mouth-cleansing acidity levels without being sharp or thorny. The nose is fragrant and clean and redolent of green fruit, kiwi, lime, lemon zest and green-apple candy.
Penetrating aromas suggest lemon oil and citrus blossom, with a hint of terpene. This is the driest version of this wine to date, with residual sugar down around 0.5%. Pear skin, pear flesh and citrus carry it through a lengthy finish.
Penetrating aromatically, spicy and complex, this brings in sharp berry scents, baking chocolate and a streak of herb. It's tight and vertically structured, and once in the mouth it turns a bit hard and unyielding. But it lingers and resonates, improves after being open for several hours, and can be cellared for up to a decade.
Penetrating flavors of preserved peach and honey are nuanced by layers of saffron, pollen and high-toned acidity in this sun-kissed auslese. It's delicate in body, yet concentrated in flavor and ripples of sweet nectar seem to amble endlessly on the finish. Gorgeous now, but should develop well for decades to come.
Penetrating layers of white grapefruit and tangerine are laced with deliciously astringent murmurs of lime zest in this dry, citrusy Riesling. It's deeply fruity and forward, yet nuanced by savory hints of nuts and spice that linger long on the finish.
Penetrating notes of melon, stone fruit and white florals set apart this lavish Riesling from Anthony Road. Semisweet in style with honeyed fruit flavors, it's balanced by bracing lime acidity and crushed-stone minerality that extends the finish.
Penetrating strikes of honey, peach and chamomile charge through this light-footed yet powerful Kabinett. It's blossomy and perfumed from start to finish, lifted by a dazzling spray of lemon-lime acidity and lacy filigreed sweetness. A lovely wine to drink now, but will hold nicely, if not improve, until 2020.
Penetrating tannins hold a tight grip over rich layers of blackberry and cherry liqueur in this bold, structured Cabernet Franc. Zesty cranberry acidity lifts the mid palate, exposing complex shades of chocolate, herb and granite. It's a solid wine now, but should meld beautifully from 2017–2020.
Penetrating tones of stone, lemon and wax lend a stately feel to this dry, intensely mineral Riesling. It's full-bodied in style with a rich, rounded mouthfeel, but invigorated with acidity on the finish.
Penetrating veins of slate and smoke meander through crisp cantaloupe, lemon and lime in this elegant semidry Riesling. Racy and taut with acidity, the palate is punctuated by a lingering honey and steel finish. Drink now through 2025.
Penetrating white grapefruit, lemon and lime collide in this revitalizing citrus crush. It's harmoniously sweet yet balanced by fresh acidity and a feather-light briskness on the palate.
Penetrating yellow peach and nectarine flavors anchor this mouthwatering, sun-kissed spätlese. It's gossamer-light in texture yet intensely ripe, calibrated by a thrilling streak of acidity. A delightfully sweet-tart sip to enjoy now through 2025.
Penfolds' 2009 Yattarna blends fruit from Tasmania, Victoria and South Australia, but remains a lean, taut Chardonnay. Flavors are crisp and citrusy, primarily kumquat, lemon and lime at this young age. Give it several years to see if it comes around.
Penfolds' Bin 51 is a perennial winner, although the price has been steadily creeping northward. The 2014 is dry and medium-bodied, but fragrant—think flower-shop greens, gingery spice and citrus—and with a welcome bit of texture on the long finish. It should drink well for 10–15 years.
Penfolds' entry-level Chardonnay is a medium-bodied, easy-drinking wine with modest fig and anise notes. Drink up.
Penfolds Bin 707 has leapt in quality over the past few vintages. The 2009 features hints of mint, cedar and vanilla accenting ripe cassis fruit. It's full bodied and rich, velvety without being overly soft, with a dusty tannic structure that should support it over two decades or more of aging. Drink 2015–2030+.
Penguin Bay has managed to coax some fruit out of the reticent Pinot Grigio grape: this example has nice pineapple and melon tones upfront. It's less impressive in the mouth, with significant residual sugar and a short, watery finish. Drink up.
Penley's Reserve Cabernet sees 100% new French oak, but handles it well, blending coffee and brown sugar elements with fruitier notes of plum and a hint of mint. It's full-bodied and lushly textured, with smoky, cedary oak wrapped around a core of dark fruit. Drink now–2016.
Penley's vineyards, towards the warmer north end of Coonawarra, consistently produce noteworthy Shiraz. It's on the big size, at 15% alcohol, but structured, with bushels of mixed berries supported by cinnamon toast, brown sugar and a hint of mintiness. Drink it now and over the next 10 years.
Penon Pinot Bianco is a fragrant and intense white wine with aromas of stone fruit and white rose splashed over a dense and creamy mouthfeel. This beautiful white wine would match northern Italian dishes such as paper-thin lasagna with a poppy seed cream filler.
Penon stands out for the purity and the directness of its varietal characteristics. Pinot Bianco delivers more in the mouth in terms of structure than it does to the nose. You feel that density here followed by stone fruit and melon.
People will love this Cab Sauvignon-Merlot blend (60%-40%) that's got bright red fruit, mostly cherry and raspberry, finished with a tinge of cocoa.
Peperino is an informal blend of Sangiovese and Merlot with bright, clean berry nuances and mild shadings of spice and herb. There's a Mediterranean quality to this wine that helps it pair with most Italian, Greek or Spanish meat dishes.
Pepi is doing a great job lately making inexpensive white wines, and with this Sauvignon Blanc, the winery really knocks it out of the park. This is bone dry, mouthwateringly tart in acidity and complex, offering flavors of green grass, gooseberry, lime, vanilla and white pepper. It should be relatively easy to find thanks to its production of 10,000 cases.
Pepper and black fruits comprise this pure Petite Sirah from one of Washington's warmest AVAs. Underscored with herb and earth, it is a far cry from the jammy monsters of California, but nicely made in a light and elegant style.
Pepper and cinnamon strike first, before beautifully aromatic notions of blueberry, plum and tart black cherry appear. These scented fruits pervade the entire palate with spice, verve and freshness. A wonderfully poised Sankt Laurent at the perfect intersection of restrained freshness and glorious richness.
Pepper and focus characterize the slender, tart fruit of this refreshing, vibrant red. The tannins have that lovely palpable verve that signals just a little rusticity. Have this with hearty food or charcuterie. Thanks to the fresh acidity this is rather versatile with food—experiment.
Pepper and molasses aromas top concentrated black plum notes on the nose. The mouth is chewy and medium-weight, and offers bright but sturdy blackberry fruit, and some earth and oak notes. Finishes with good length, and tart berry and fresh-cut wood flavors.
Pepper and power mark this impressively rich wine. Tropical fruits, mangos and lychees are layered with minerality and acidity. A wine that needs some aging in order to release the full potential of its structure and fruit weight.
Pepper and spice come through strongly in this lemon and red-fruit-flavored wine. It has a creamy texture cut through with tangy orange and red currants. The aftertaste is full while always fruity.
Pepper Bridge and Stoney Vine vineyards contribute equally to this 100% varietal wine. It's the barrel influence that shows through first, with woodspice followed by green herbs, coffee and dark plum. The palate is rich with focused coffee and dark fruit flavors that have a touch of astringency.
Pepper Bridge fruit makes up the majority of this wine, with the balance coming from Sheridan and Olsen vineyards. It offers aromas of barrel spice, herb, anise and exotic spice that lead to pitch-black, ever-so-slightly dried-out fruit flavors.
Pepper rules this cool-climate, low-alcohol take on the grape by Doug Margerum, with both white and black pepper giving spice to blackened beef and blackberry fruits. The rich yet tart flavors trend toward boysenberry, with dried oregano and basil apparent alongside the very prominent cracked peppercorns.
Pepper, acidity and tannins are the stars of this young, unresolved Syrah. Under all that is a solid core of blackberries and blueberries that have a slight baked quality, like fruit in a pie. The wine needs time to knit together. A blend mainly of Morgan's cool Double L Vineyard and the fine Paraiso Vineyard, at the warmer, opposite end of the appellation, it should hit its stride in mid-2009.
Pepper, herb and dark fruit aromas lead to silky-feeling fruit and savory flavors. It doesn't stand up on its own but should fit in nicely at the dinner table.
Pepper, lavender, cranberry and iodine aromas lead the nose of this easy-drinking blend of 41% Petit Sirah, 40% Syrah, 10% Mourvèdre and 9% Grenache. The palate is tense and tart, its dried red fruit melding with graphite, nori and black pepper flavors.
Pepper, ollallieberry, roasted pork and a violet-flavored candy aroma comprise the nose on this wine from a vineyard north of the Santa Maria Valley. Zesty acidity on the palate cuts through the boysenberry, anise and game flavors, making for a lively wine.
Pepper, plum and smoke on the nose starts this wine off with a sultry kick. On the palate, it offers medium bodied, smoky spice flavors that linger. pair with lamb, wild game or blue cheeses.
Peppermint tea and eucalyptus combine on the bouquet, providing distinctiveness. High-strung rhubarb and orange follow suit, the overall experience in the glass light and bristling. Unique, this wine may not be for everyone, but is appealing nonetheless.
Peppers and cloves accent cherry-berry fruit on the nose of this single-vineyard wine. On the palate, it's full bodied and deep and silky in texture, with a long spice-inflected finish.
Pepperwood's first foray into Chilean Pinot Noir leaves a bit to be desired, even at $7. The nose is mulchy and candied, while the palate is clumsy, with candied berry, cocoa powder, vanilla and other sweet flavors.
Peppery-spicy on the nose, adding welcome lift and nuance to earthy notes, plum and cola. the Viognier gives this wine a slightly fatter, rounder mouthfeel and brightens the fruit on the palate, so while the acids are crisp, the wine remains soft and readily accessible.
Peppery and beefy in aroma, this wine is heavy on the savory components and rather lean on fruit flavors.
Peppery and bright in acidity, this blend of half Grenache and lesser percentages of Mourvèdre, Syrah and Counoise is a bit mixed. On the one hand it offers red raspberry and pomegranate and perfumed aromatics; on the other hand, the earthiness detracts.
Peppery and bright, this carries tart flavors of wild berries and mountain herbs. The penetrating peppery character is its most defining attribute.
Peppery and crisp, this is a ripe and fruity wine. A bite of spice and tangy orange zest adds character to the peach and red berry fruits. It's a rich wine that could age, so drink from 2015.
Peppery and green in the nose, with black olive aromas and little ripe fruit. That green quality carries onto the palate, where things are thin and vegetal, with just a hint of sour raspberry to keep it afloat.
Peppery and harsh, but fully dry, with a hot, angular mouthfeel framing flavors of berries and mint.
Peppery and herbal, with thin, tight veins of wild black fruits. It's an elegant style, with underlying minerality, though weighted toward a European palate.
Peppery and high-toned, this wine offers a restrained and classical taste of red currant and cassis around dried herb and a fine-grained structure of tannin. Juicy, it nonetheless leans savory, making it a compelling and complex experience.
Peppery and hot, almost Porty, with rich flavors of blackberries, cherries, chocolate, bacon and sandalwood. With smooth tannins, it turns soft and spicy on the finish.
Peppery and hot, with blackberry and currant flavors wrapped into firm tannins. Not showing much openness now, but feels like it has the potential to develop with a few years in the bottle.
Peppery and meaty, this 100% varietal wine is sourced from select estates around the valley. With lively acidity beneath its rich, ripe blackberry and cassis flavors, it shows sturdy tannin and a mild finish.
Peppery and tasting of freshly picked blackberries, Haraszthy's old-vine Lodi Zinfandel has a gamy, austere, dusty quality, and is more restrained than in some years past. Pair with anything grilled.
Peppery and tight, a wine with a distinctly dry character. Its black currant flavors are enveloped by the texture of the wine, although there is an excellent pink juicy character. Age for a year. Glass stopper.
Peppery and trending toward stemmy flavors, this has a phenolic bite. The brambly berry fruit runs quickly into a slightly warm finish.
Peppery aromas of roast beef crust, strawberry-balsamic reduction and grape candy introduce this bottling, one of the winery's smaller batch offerings. The candied element is strong on the palate, with licorice and a spearmint character giving herbal lift.
Peppery berry aromas show a balsamic nature. This feels fully oaked and resiny, while bold, fruity flavors of ripe black grapes, plum and peppercorn finish with a wave of heavy oak and mint.
Peppery berry fruit is the joyful, dominating factor here. Nose and palate simply burst with spicy fruit. There is some grippy tannin as a counterweight. Wonderful freshness against oaky vanilla provides a subtle, understated nuance. There is absolute elegance despite the exuberance.
Peppery black cherry and blackberry aromas blend in secondary aromas of wet dog hair, candied red fruits and jerky. This blend of 70% Malbec and 30% Cab Franc feels plump and chunky, with leafy, herbal berry flavors. Oak and mild green notes dominate the rustic, spicy finish.
Peppery herbal notes populate the nose, leading into flavors of brambly red fruits. The wine gathers strength on the midpalate, finishing with a flourish of strawberry preserves. There's a touch of rhubarb pie and a dusting of cocoa in the mix as well, and for an Oregon Pinot Noir made in such quantities (more than 10,000 cases) it offers exceptional depth and density.
Peppery herbs lead the nose on this bottling, with sagebrush, bay leaf and rust giving depth to the light cranberry and raspberry fruit. The palate is earthy with juniper and turned-loam flavors, plus more bay leaf, iron cranberry and some rhubarb.
Peppery iron-oxide notes dance alongside notions of blueberry and cherry. The colour is dark but the fruit is crunchy and fresh. There is drive and vividness at the core of this rustic, appetizing red. Tannins are present and give a pleasant but light grip. Fresh acidity provides even more focus. With food this will shine. Drink soon to enjoy its vividness.
Peppery leather opens up this wine, blended with 5% Mourvèdre. More savory than fruity, it pleases in big tannin weight and length, with an intensity of brambly wildness and a sagey, smoky edge.
Peppery lime fruit highlights this single-clone effort. The impressive minerality brings clean flavors of wet rock into play. It's terrifically refreshing, with the crisp acidity to age nicely over the next six to eight years.
Peppery mirabelle plums just steal the show. They dominate nose and palate and give you an extra spring in your step with their spicy zippy fillip of freshness. If you are in need of lively refreshment, look no further. This is an exemplary Grüner that expresses everything that is exemplary about the 2015 vintage.
Peppery notes emanate from the bouquet first, followed by more traditional notes of black plum, black currant leaf and dried fig. The mouth is loaded with more brambly fruit flavors against an easygoing structure and light tannins.
Peppery notes of arugula and fresh lemon acidity add interest to this easy-drinking white.
Peppery notions of green pear, along with zesty lemon notes, add focus to this fresh, joyful and pliantly soft wine. Very easy to drink with its light body and subtle charm.
Peppery pear notes signal freshness and ease on a cushioned palate that is softer than you might expect.
Peppery plum and raspberry aromas lead to a crisp, snappy, juicy palate with apple skin and raspberry flavors enhanced by a splash of minty oak. With modest length and power through to the finish, this is a good and approachable everyday wine.
Peppery plums, wet tea bags and sour anise aromas combine on a slightly odd nose. The palate is tannic and grippy, with black fruits, dried herbs, fresh asphalt and turned earth flavors.
Peppery spice and a nose of violets and roses mark the entry and midpalate of this wine, priced moderately for the appellation. Layered, with a twinge of yeasty baked bread, it has a strong personality, stemmy and feral, with a lasting linger of grenadine.
Peppery spice and simple but fresh dark fruit reminiscent of blueberry characterize this simple but very enjoyable rendition of Blaufränkisch. It may not be as concentrated as some but makes up for that in sheer drinkability.
Peppery spice is as important here as ripe, luscious cherry and plum fruit: this blend unites the pepperiness of Austrian Zweigelt with the fleshy roundness of Merlot. There is a lick of vanilla on the finish to accompany the ripe fruit flavors.
Peppery spice, cassis fruit and some savory notes sum up this medium-bodied wine. It's just not that complex or concentrated, but it remains an attractive wine for near-term consumption. Drink it with grilled meats to help balance the dry, dusty tannins that poke out on the finish.
Peppery spice, tart goosebery and white grapefruit notes shine in this varietally characteristic Grüner Veltliner. It's delicate in concentration but cutting and fresh, finishing on a refreshing mineral tone. Drink now through 2018.
Peppery! Mounds of freshly crushed black peppercorns erupt from the glass, giving the blackberries and currants a spicy finish. Shows real class and elegance for the price.
Peppery, berry-ish, full-fruited smokiness leaves no doubt that Blaufränkisch is in the glass. This has verve, energy and dark blackberry fruit while freshness lends focus. Very enjoyable indeed.
Peppery, brambly, integrated and balanced, this impressively layered and complex 100% varietal wine highlights the grape's ability to be fruity, spicy and soft all at the same time.
Peppery, forest-floor aromas and black fruit flavors make this wine taste bold and concentrated. A firm texture wraps around the palate and supports the rich black cherry and cardamom flavors beautifully.
Peppery, grapey flavors, full body and a rich fine-grained texture make this wine distinctive to taste and soothing to drink. It's a very good example of a GSM, capturing the fullness and generosity of this type of blend made from Grenache, Syrah and Mourvèdre grapes.
Peppery, herbal aromas are gritty and a touch green on the nose. This Syrah-led blend is lean in body and relatively high in acid, with a scratchy palate. Quickly fleeting flavors of raspberry and currant are mildly complex, while the finish is light and fresh.
Peppery, herbal lead aromas settle on lactic, chocolaty oak and berry scents. This feels fresh, grabby and fairly well balanced. Flavors of blackberry, cassis and spice filter down to a solid feeling finish with flavors of cassis, herbs and spice.
Peppery, raw aromas sport dry red-fruit notes. This is good in a modest, easy way. Simple, lightweight plum and currant flavors finish lean and snappy.
Peppery, rich and low in pronounced oak, this estate-driven Cab has softened tannins and is most definitely drinkable now, with pungent, bright fruit and a lengthy, leathery finish.
Peppery, spicy red apple notes mingle with yeasty overtones in this rounded yet streamlined Grüner. Spice and minerality hold the foreground. There is citrus verve at the core and one can almost taste wet stones. Lovely now but this will age gracefully.
Per Due, as in a wine for sharing between two people, is a fruity, fragrant, refreshing wine. It has great acidity, lively green apple flavors and just a touch of spice. Very refreshing. Screwcap.
Perbacco is a beautiful expression of Nebbiolo with soft, linear harmony and well defined aromas of black fruit, cola, spice and leather. It tastes compact and firm on the tongue and offers a long, delicious finish.
Perbruno is a beautiful Syrah from central Tuscany that showcases loads of elegant spice and cinnamon backed by blueberry, cherry and sophisticated oak renderings. Pair this wine with succulent steak and green pepper cream sauce.
Percarlo is an outstandingly intense and complex Sangiovese that is true to its Tuscan roots. Aromas are wide and penetrating and span the gamut of balsam possibilities, voluptuous fruit, lead pencil and spice. It is round and very fragrant in the mouth with plush smoothness and soft extraction.
Perennially one of New Zealand's top Syrahs, this full-bodied, creamy-textured wine finishes long and velvety. The black olives, espresso and cracked peppercorns on the nose are marvelously varietally true, while the palate features those dark fruit notes and a moderate dose of dried spices. Drink now–2025.
Perfect apéritif Vinho Verde, light as a feather, attractively laced with citrus and peach flavors. It has a light prickle on the tongue, with a soft aftertaste.
Perfect color combined with one of the more atypical but interesting bouquets you'll find stirs intrigue. Aromas of mint, berry syrup and most of all clove are intense, while the black licorice and espresso accents on the palate work. Not Spanish in style nor is it reserved. This is a bruising wine with a unique Mendoza identity.
Perfect for a glass or two before dinner, this light Prosecco Brut delivers crisp tones of citrus, white flower and lime juice. This cheerful Italian sparkling wine does a great job of keeping the palate refreshed and tonic.
Perfect for a pairing with lasagna or meat cannelloni with bechamel sauce, this bright Chianti Classico has the natural acidity to cut though fatty food ingredients. The wine's aromas recall white cherry and raspberry.
Perfect for meat dishes or grilled lamb chops, this is a lush and soft red wine that offers a cheerful and informal personality. Ripe cherry, prune and light spice make for an easy-drinking proposition.
Perfect for pairing with grilled meat, white beans or hearty pasta dishes, this bright Rosso di Montalcino opens with notes of plush cherry, with almond, spice, leather and tobacco. The mouthfeel is characterized by toasted oak notes and bright acidity.
Perfect for wood fired flatbread or bruschetta with thick slices of prosciutto, this bright Italian red is redolent of cherry, blackberry and a touch of bitter almond on the close.
Perfect with caprese salad with slices of mozzarella, tomato and basil, this is a light and fragrant white wine that exhibits aromas of stone fruit and white stone. You really can't exaggerate the enormous drinkability of Falanghina.
Perfectly acceptable for a Sauvignon Blanc, with the acidity you want in the variety to brighten the ripe citrus, green apple and tropical fruit flavors. Two minor quibbles are a slight spritziness and a candy-sweet finish, but it's pretty nice for the price.
Perfectly baked red cherry aromas are dusted with cola, slate, olive, sumac and Middle Eastern spice on the nose of this bottling from the historic vineyard. The palate expertly balances tight tannins, bright acidity and a vibrant energy to deliver tart raspberry, thyme, forest floor and roast beef flavors that sail into the zingy finish.
Perfectly blends passion fruit with ripe peach and nectarine notes to yield a refreshing combination that folds in just enough herbal complexity. This medium-bodied SB's appealing flavors linger on the mouthwatering finish. Drink now.
Perfectly capturing the AVA's signature mix of herb, leaf, wild berry and white pepper in a compelling nose, this rolls into a full midpalate that is flush with tangy pie-cherry fruit. Some tasters may find it pushes a bit too far toward the herbal flavors. The overall balance is lovely.
Perfectly differentiated from the winery's equally excellent Pinot Blanc, this is a bit fleshier, with fresh flavors of apple and pear. The texture, mouthfeel and mineral-drenched acids all flow into a mouthwatering finish.
Perfectly drinkable Monastrell year after year despite the silly name. Plum and roasted berry aromas and flavors are sweet, ripe, clean and on the generic side of the fence. A little rugged and hot at 15%, but lusty and good for the price.
Perfectly dry, yet bursting with pure, ripe red fruit, Sauska's rosé would be a refreshingly easy apéritif to be enjoyed anytime of the year. Made with a hefty dose of Blaufränkisch, it's clean and fresh on the palate with pretty wildflower notes and zippy sour cherry acidity.
Perfectly fills the need in California for a bone-dry, racy white wine. Acidity is the star here, enriched with savory lemon and lime zest, grilled pineapple, pepper and mineral flavors. After all the oak and supersweetness of too many wines, it makes you want to sing and dance.
Perfectly good and pedestrian, which means it's solid but common and regular, with rubbery, sturdy berry aromas followed by medium-intensity plum flavors. With good texture and proper weight, this passes every inspection criteria but stirs little curiosity. Good wine; nothing more.
Perfectly good for the price, with a dark, smoky outlook and masculine aromas of mocha, roasted berry and violet. Like you'd expect for New World Syrah, it's intense but not aggressive, and the mix of plum, berry, cocoa and toast flavors give it amplitude and attitude. Well-made for a large-production wine (140,000 cases).
Perfectly mature, this Port's tannins have softened over the past 40-plus years, leaving it lushly textured and displaying rich fig and chocolate flavors. Finishes long, picking up a touch of almond to go with the fig, flavors Symington calls “Dow's hallmarks.” Drink now–2015, longer if you prefer very mature wines.
Perfectly mature, this ripe wine with its fruit from premier cru vineyards is balanced. The touches of toast go with the still-vibrant white fruits and acidity. With a richly textured background, the wine is ripe and deliciously ready to drink.
Perfectly pleasant, particularly as a by-the-glass pour, the Porta is medium-bodied and easy to drink. Black berries and plums compete with rustic oak flavors in the mouth; the bouquet offers a bizarre blend of anise, butter cookies and apricots.
Perfectly salmon pink in color, this blend of half-Sangiovese, half-Barbera, is light and refreshing, with bright flavors of watermelon, cherry and mint. Just the tiniest bit ripe, yet finishing dry, it's long lasting and satisfying, a good call for a summer's day.
Perfectly sound and ripe blackberry aromas come with a rooty note, a touch of oaky coconut and fine-grained wood scents. This blend of 72% Malbec and 28% Cabernet Sauvignon is compact and layered. Ripe cassis, blackberry and chocolate flavors finish toasty and with hints of coffee and spice. Drink through 2022.
Perfectly suited for home-cooked comfort meals like lasagna or meatloaf, this is rich, dense and soft, with endnotes of blackberry, cherry and tobacco.
Perfectly suited to afternoon barbecues with burgers and hot dogs, this offers bright berry intensity with background notes of spice and leather. The mouthfeel is soft, enduring and medium bodied.
Perfectly sweet, unctuous and rich, with lush coffee and cocoa aromas that indicate that complexity is coming. That promise is rewarded on the palate, which hits fifth gear in seconds flat. Flavorwise, it's complex and balanced, with good acidity forcing up orange and honey flavors in addition to raisin and brown sugar. A Wow wine where there finish lasts for minutes on end.
Perfume and spice mark this intensely fruity, blossomy blend. Intense grapefruit and lemon flavors are invigorating and racy on the palate, accented by a lingering mineral finish.
Perfume partners with great acidity in this wine. The two work in harmony, resulting in a wine that has a soft texture, rich, jammy berry fruits and a backbone of tannins that will allow for aging. Drink from 2017.
Perfumed and a touch exotic for Rioja, with coconut and floral berry aromas. Definitely full and ripe in the mouth, with sweet flavors that go back and forth between baked and sugary and rich and rewarding. A sweet, mature wine at its core, with molasses and brown sugar.
Perfumed and aromatic, this fruity red shows a good sense of structure. Flavors include Mediterranean herbs redolent of lavender as well as red plum, along with a dry core. The wine is ready to drink.
Perfumed and aromatically distinctive wine, it carries notes of juniper, sagebrush, black pepper and cranberry. It's soft and sultry, lighter in feel, narrowing toward the finish.
Perfumed and bright, this is an attractive blend that includes Pinot Noir and Syrah. With its ripe creamy texture and exuberant red fruits, the wine is ready to drink.
Perfumed and crisp, this is attractive and medium-sweet. It has fine acidity to balance the sweetness and a line of clean acidity that goes with the preserved lemon and tangy aftertaste.
Perfumed and deliciously aromatic, this is full of bright fruitiness, with a lemon zest tang and lively acidity. Great as an apéritif, it's ready to drink now.
Perfumed and elegant, this opens with enticing scents of rose, violet, fragrant berry, baking spice, tilled earth and a hint of new leather. The delicious, silky palate is loaded with finesse, offering juicy wild cherry, cinnamon, chopped mint, black tea and a note of pipe tobacco. It's already drop-dead gorgeous but will develop more complexity over the next several years. Enjoy through 2026.
Perfumed and elegant, this wine is a highlight within the producer's line up of consistently well-made wines. Waxy honeycomb and floral aromas accent fresh green notes on this off-dry Riesling. It's lean in style, yet plush with sweet white peach and melon flavors. Finishes long with a lingering spray of honeysuckle.
Perfumed and elegantly structured, this impressive wine is the estate's traditionally crafted Barolo. It offers scents of fragrant berry, rose, iris and tilled soil while the focused palate offers juicy wild cherry, raspberry, chopped mint, licorice and baking spice. A backbone of firm, refined tannins provides the framework. Drink 2019–2031.
Perfumed and exotic, the wine has a touch of lychee as well as fresh acidity, both given lift by a lemon zest flavor. With a crisp aftertaste, it's a lively wine for drinking now.
Perfumed and floral on the nose, but also spicy and slightly foresty, which is apropos for Syrah. Flavors of black olive, brandied cherry and blackberry are perfectly nice, and the feel is mildly creamy and rich but still pointed. Finishes with toasty notes of pepper, brown sugar and woodspice.
Perfumed and floral, crisp and modulated in acidity, this is an exuberant expression of the variety. Ample acidiy and cherry and orange flavors unfold on the palate, followed by a brisk finish that's laced in spicy nuance.
Perfumed and floral, this is a wine with weight and richness. There is a lot of structure here, concentrated rich yellow and white fruits giving a textured and mineral wine. It comes from a property vinified by Drouhin for 70 years. The wine is for aging; drink from 2019.
Perfumed and fragrant, this is a blend from a number of Kamptal vineyards. It's bright, with an aroma of wild flower that mingles with flavors of currant, crisp apple and mineral-like acidity. Age this for six months or drink it now.
Perfumed and fragrant, this shows wood and fruity perfumes in harmony. It's attractive, forward and ready to drink.
Perfumed and fruity, this is a gentle, lightly structured wine. It has red fruits, soft tannins and plenty of bright acidity. It's not a wine for long aging and can be drunk now–2018.
Perfumed and fruity, this shows touches of wood aging, although these are really just hints that lift the fruit. Acidity and a crisp, tangy texture are more important to this wine that bursts with concentrated citrus and green-plum flavors, finishing with so much freshness. Drink from 2017.
Perfumed and high-toned, this is an impressively crafted and priced blend of 35% Merlot, 24% Cabernet Sauvignon, 20% Malbec, 16% Grenache and 5% Petite Sirah. It shows a peek into each variety's personality, luxuriating in black pepper, leather, meat and black jam, with a juicy lushness to the palate.
Perfumed and juicy, this is already an attractive wine. Fine tannins and plenty of red fruits give a fresh and structured character. With a firmer background, it will develop well. Drink from 2020.
Perfumed and lightly aromatic, this is a smooth and rounded wine. Touches of acidity freshen the apricot flavors, leaving a wine that's easy to drink and quite ready.
Perfumed and lightly spicy, this is a Sauvignon Blanc that brings out the tropical fruit side of the grape. With its rich fruit and soft citrus, it is smooth and ready to drink.
Perfumed and loaded with finesse, this offers scents of woodland berry, aromatic herb, menthol, new leather and wild flower. The vibrant, elegant palate offers succulent red cherry, strawberry, star anise and clove while bright acidity and supple tannins offer impeccable balance and a smooth texture. A mineral note wraps around the finish. Drink 2018–2023.
Perfumed and lovely, this hearty full-bodied wine evokes berry pie, so rich and brambly is its depth of concentrated flavor. Rapturous, it finds its savory side with an intensity of cinnamon, nutmeg and pepper.
Perfumed and off dry, this rich wine has spice, structure and a floral character. It is so young with its white fruits, hint of lychee and lime-juice acidity. The wine needs to age to reveal its potential. Drink from 2018.
Perfumed and pert, this elegant entry-level Spätburgunder offers surprising bang-for-your buck. Sumptuous blackberry and cherry flavors are ripe and concentrated, accented by hints of dried herb, cedar and anise. It's supple in texture with a sprightly streak of acidity. The finish lingers on soft, pleasantly astringent tannins. Drink now through 2022 to enjoy its fresh perfume.
Perfumed and rich, this wine gives a ripe fruit feel. Hints of green fruits marry with spice and touches of apricot, even honey. The end is crisp, clean and full.
Perfumed and ripe, this is an immediately refreshing wine. With lively acidity and a delicately tannic texture, it is balanced and fruity. It ends with crisp acidity.
Perfumed and rounded, this has fine acidity and a warm, sunny feel. Flavors of apples and pears are cut through with a lime juice note, yielding a balanced wine that will develop quickly.
Perfumed and silky, this wine is meaty in ripeness and texture, with the flavors somewhat askew and leaning tart and tangy.
Perfumed and so pretty, this lively kabinett abounds with aromas and flavors of sweet citrus, pineapple and mango. Lavish lavender and potpourri notes persist from nose to finish, lending elegance to this otherwise juicy fruity wine. The sweet-tart tangerine finish is long and meandering.
Perfumed and spicy, this has fine acidity and a light texture. The wine is bright and crisp, with flavors of pears mingling with green apples. Screwcap.
Perfumed and spicy, this wine is very Muscat in character. It's very heady in its aromas, with lychee and tropical fruits, and a delicate, while ripe, profile. The aftertaste continues the theme of exotic fruits and soft acidity. Screwcap.
Perfumed and strikingly floral, this soft, seductive Pinot is light in color and body, with handsome layerings of strawberry fruit, Asian spice and suggestions of just-unearthed mushrooms or a newly minted Christmas wreath. On the finish, a touch of vanilla-tinged oak rounds things out.
Perfumed and structured, this opens with a beautiful fragrance of intense violet layered with bright raspberry and balsamic notes. The palate has nice depth, delivering juicy wild cherry accented with vanilla, cinnamon, mocha and a note of Mediterranean herbs. It's nicely balanced with bright acidity and firm tannins that give it an age-worthy structure. Drink through 2030.
Perfumed aromas are forced and less than natural. This feels about right, with citric acidity maintaining balance. Flavors of candied orange and cantaloupe finish with obvious residual sugar along with modest acidic cut.
Perfumed aromas give this wine a smooth, polished feel. Hints of mint go with the well integrated tannins that firm up the sweet blackberry flavors. A great ripe swathe of fruit is laced with acidity on the finish.
Perfumed aromas of cherry, forest floor and cinnamon bring appeal to this light-colored wine. It's delicate and airy in style, with cranberry flavors on the finish.
Perfumed aromas of flowers, dates, maple and dark berries lead to medium-bodied fruit flavors that narrow on the finish.
Perfumed aromas of flowers, orange peel and smoked meat are followed by full-bodied fruit and savory flavors. It delivers a lot of enjoyment.
Perfumed aromas of flowers, peach and hard candy lead to dry stone-fruit flavors. Its variety is unmistakable.
Perfumed aromas of lemon verbena and wild flower are reminiscent of air freshener. The palate is a bit heavy, but solid acidity provides necessary cut. Flavors of vanilla and spice are a little funky, while the finish is also oaky.
Perfumed aromas of lime leaf, white peach and flowers are followed by an off-dry palate, chock full of stone-fruit flavors. Pair it with spicy Thai food.
Perfumed aromas offer notes of white flowers, mineral and pink grapefruit. The flavors are dry and elegantly styled with a lingering finish. It will drink well at the dinner table.
Perfumed berry, baking spice and violet aromas mingle together on this vibrant red. The linear racy palate is a bit on the lean side, offering tart red cherry, cranberry, clove and mineral alongside tangy acidity and polished tannins.
Perfumed berry, dark spice, dried herb, a hint of tar and a balsamic note are some of the aromas you'll find on this striking red. The racy palate boasts finesse and structure, delivering red cherry, raspberry, white pepper and cinnamon alongside bracing but refined tannins and vibrant acidity. This is made for lengthy cellaring so give it ample time to fully develop into the dazzling wine it promises to become. Drink 2021–2036.
Perfumed berry, fragrant blue flower and a hint of toasted hazelnut lead the way. On the taut palate, notes of star anise, white pepper and coffee bean accent a core of juicy red berry. Firm but refined tannins provide the elegant framework.
Perfumed berry, fragrant blue flower, cake spice and leather are just some of the alluring scents you find on this firmly structured red. The elegant, full-bodied palate offers red cherry, raspberry, clove, menthol and licorice alongside a backbone of tightly wound but refined tannins and bright acidity. Give this a few more years to fully develop. Drink 2019–2025.
Perfumed berry, fragrant purple flower, menthol and tilled soil aromas lead the nose. The taut, rather lean palate offers dried black cherry, white pepper, leather and grilled sage accompanied by assertive, angular tannins that grip the finish.
Perfumed berry, iris and baking spice aromas float out of the glass. The firm palate offers mature wild cherry, ripe raspberry, licorice, menthol and chopped herb while assertive but refined tannins provide support.
Perfumed berry, iris, rose, sweet baking spice aromas and a whiff of balsam lead the nose. The ripe, full-bodied palate offers wild cherry, fleshy raspberry, tobacco, toast, mocha and cinnamon alongside a tannic backbone and nervous acidity. The heat of evident alcohol closes the finish but doesn't dominate. Drink 2018–2026.
Perfumed berry, pressed violet, leather and a balsamic note lead the nose of this 100% Sangiovese. The sleek, savory palate doles out fleshy black cherry, licorice, clove and tobacco interwoven with lithe tannins and fresh acidity.
Perfumed berry, rose petal and baking spice aromas waft out of the glass. Young and vibrant, this offers crunchy sour cherry, fresh raspberry, white pepper and chopped herb alongside tightly packed, polished tannins. It closes on a coffee note.
Perfumed berry, rose, fragrant blue flower, tilled earth, baking spice and a hint of new leather are just some of the aromas you'll find on this dazzling red. The polished, structured palate is loaded with finesse, delivering a wonderful depth of flavors including raspberry, dark cherry, licorice, mint and white pepper. Vibrant acidity and firm, refined tannins provide impeccable balance. It's still young and will develop even more complexity over the next 10–15 years. Drink 2020–2035.
Perfumed berry, rose, new leather and dark spice are some of the enticing scents you'll find in this vibrant wine. It's still tightly wound but already dazzles with juicy wild cherry, crushed raspberry, cinnamon, nutmeg and pipe tobacco flavors. Youthfully austere but noble tannins and bright acidity provide balance and serious aging potential. Don't be tempted to open it soon—the best is yet to come. Drink 2022–2042.
Perfumed berry, violet and Alpine herb aromas come together in the glass. The elegant, structured palate offers wild cherries, crushed strawberries, grilled sage and anise alongside fine-grained tannins and fresh acidity. It's bright, balanced and silky smooth. Drink through 2017.
Perfumed berry, violet, baking spice, tobacco and a whiff of leather are some of the aromas you'll find on this elegantly structured red. The focused palate offers juicy sour cherry, crushed raspberry, cinnamon and anise while firm, refined tannins provide support.
Perfumed black fruits make this wine immediately attractive. On the palate, there is some richness, black plums and spice, along with sultanas. The acidity is kept in good check, but certainly adds piquancy and freshness to the aftertaste.
Perfumed blossom and apricot aromas are especially appealing here. Dry in style, with a plush pink grapefruit palate, the wine's sharp acidic edges lend verve. The finish is long, marked by a cool, mineral tang. Delicious already, it should hold well through 2025.
Perfumed dry rosé with a touch of smokiness to go with the full and ripe red berry fruit. It is well balanced, with attractive acidity and a light final touch of caramel.
Perfumed floral and spice aromas give this wine its great character. It is a rich blend of Viosinho, Alvarinho and Chardonnay, ripe and full of spice, rounded apple and golden-plum flavors and cut with citrus acidity. This fine wine will be better from 2018.
Perfumed florals mingle curiously with deep, dusty mineral notes on this bracing TBA. Sunny nectarine and tangerine flavors are mouthwatering and juicy, struck with acidity, then plunged into pools of sweet honey and nectar. It's a delightful sensory roller coaster that feels endless on the finish.
Perfumed green fruits, a crisp texture and layers of tight acidity all point to a wine that is too young to drink. Its hints of ripe white fruits and tangy orange peel are still developing. Drink from 2017.
Perfumed green pears, overlaid with the floral charm of summer blossom, characterize this concentrated yet lithe wine. Nonetheless, it is based on a firm core that suggests the ancient rocks where the vines grew. Little by little, a miso-like saltiness also reveals itself.
Perfumed hints of mandarin and stone fruit are subtly expressed on the nose. The palate is more incisive with fresh lemon zest and a feather-light body which holds fresh sprays of lemony citrus. Light but pleasingly intense, notions of stone mingle with all the lime, lemon and mandarin peel. Beautifully long.
Perfumed in a wildness of violet and lavender, this beautiful wine is rich and smooth on the palate, both textured and layered. Seductive in its hint of leathery white pepper, it develops brambly blackberry-compote flavors as it opens in the glass.
Perfumed in cassis and chocolate, this wine starts out with soft layers of fruit, but lacks structure and definition, making for a simple, lighthearted quaff.
Perfumed in cinnamon-flowery aromatics, this well-valued Zin is softly spiced, lush and smooth, drinkable with black cherry flavor and plenty of personality.
Perfumed in dried herb and cigar, this is a supple, round, high-toned wine, made from largely Cabernet Sauvignon and Merlot, with smaller additions of Petit Verdot, Cabernet Franc, Malbec and Dolcetto. Red cherry dominates, almost like a kirsch, while the restrained oak makes it easy to enjoy now.
Perfumed in dusty red fruit this Rhône-style blend is chewy in tannins and otherwise solid, the alcohol noticeable on the finish.
Perfumed in lavender, violet and mountain sage, this is a lovely wine, as always, softly layered in concentrated flavors of tobacco, cassis and black cherry. Integrated and balanced, though bold, it has a grip of tannin and smoky oak that persists on the lengthy finish.
Perfumed in leathery cinnamon-cola and cedar with gobs of tannin, it will get you through a party or midweek meals.
Perfumed in rose and violet, this full-bodied wine is leathery and somewhat dull on the palate, opting for savory elements over fruit.
Perfumed in rose and violet, with a sauvage scent of musk, this distinctive wine is soft and silky on the palate. It features a mix of red cherry and sage, with a full body and an expansive and lengthy finish.
Perfumed in rose garden and earthy compost, this effusively aromatic wine is tightly wound in oak. Yet it's youthful in characteristics of wild strawberry, tea and cardamom, the flavors still waiting to be fully revealed.
Perfumed in rose, this wine devolves into a tightly tannic expression of black tea and bittersweet dried cranberry, resisting the urge to come together in a more seamless way.
Perfumed in rose, this wine from the higher elevations of the appellation is a study in understated freshness and stony mineral, offering too a thickness of cassis. Big oak asserts itself on the finish, with a streak of tart citrus adding to the intrigue.
Perfumed in smoky oak, this 100% varietal wine is nuanced and well rounded. Expressive in dark, brooding flavors of baked cherry and cedar, it has a persistent, gritty texture that impresses through the spicy, peppery end.
Perfumed in violet and rose, this wine is spicy in clove and nutmeg, a savory sneak that undermines the bright, high-toned cherry and berry in deliciously devious ways. Medium bodied with a tannic bite on the finish, it offers the best of both worlds in terms of elegance and oomph.
Perfumed in violet, white pepper and leather, this expansive, medium-bodied red is sourced largely from vineyards in Coombsville, with 4% Cabernet Sauvignon added in. It explodes in blueberry, while taming its tannins through bright acidity.
Perfumed in white flowers and apple blossom, this dark golden wine, aged in neutral oak, is soft and relatively light, a mix of ripe pear and vanilla.
Perfumed Indian tea and jasmine open the nose of this garnet-colored Nebbiolo-based Roero. The wine is tonic, tart, with tight tannins and lingering spice notes on the close.
Perfumed intensity with exotic fruit, peach and wild herb help shape the wine's generous bouquet. There's a touch of sweetness in the mouth followed by a waxy texture and a slightly heavy sensation overall.
Perfumed jasmine and orange blossom open this wine aromatically before a roundly rich palate of caramel oak and baked apple spiked in nutmeg evolve in the glass.
Perfumed lemon blossom is at the heart of this wine's bouquet, wrapped around a full body of lemony oak and savory herb. Complex, it's built on a core of girth and structure, but never becomes overly heavy on the palate, finishing with plenty of minerality.
Perfumed like a summer garden, this wine is spicy and oaky, offering a wealth of cardamom and cola. Dark cherry, cranberry, orange and rhubarb vie for a balance between tart and succulent, the acidity ruling the day in the end.
Perfumed Mandarin orange and peach flavors abound in this fruity but briskly composed Gewürztraminer. While nectar-sweet, it boasts a refreshing, spry texture and zingy tangerine acidity. The finish lingers on pleasantly bitter pollen and spice notes. Drink now through 2021.
Perfumed notes of honey and tangerine are accented by savory accents of pollen on the nose of this complex spätlese. Concentrated stone fruit and pineapple flavors fall lusciously on the palate, offset by sprays of acidity. It's pristinely fruity yet nuanced and mineral. Enjoy now for its freshness, but it will improve through 2027 and hold for another decade.
Perfumed notes of honeysuckle and rose hit the nose immediately. The palate is similarly scented but also has juicy ripe peach fruit. The richness is countered by subtle orange peel zestiness. This is full of rounded aromatic florals and fruit. The finish is off dry.
Perfumed notes of plum and cherry blossoms abound on this silky, supple wine. It's ripe and full bodied, clinging lusciously on the palate, yet balanced by a revitalizing spray of acidity and minerality. It's an approachable yet refined Pinot Noir that's ready to drink now.
Perfumed notes of raspberry and pink grapefruit distinguish this delicately framed single-vineyard designate from Keuka Spring's regular-label Riesling. Briskly textured yet lusciously peachy, it lingers long on a streak of lemon-lime acidity. Drink now through 2021 to maximize its fruity freshness.
Perfumed notes of tart morello cherry and cassis permeate throughout this lively rousing Spätburgunder. It's buoyant and primary in red fruit, yet tinged by complex intertwining layers of fine, bitter tannin, smoke and savory nuts. It's a powerful wine that calls for cellaring, but should drink beautifully from 2020 until 2025.
Perfumed notes of white peach and grapefruit abound on this medium-bodied, off-dry Riesling. It's fresh and fruity, offering juicy green apple and citrus flavors sharpened by edges of lime and lemon. The finish is honeyed and long. Drink now through 2020 to enjoy its vibrant style.
Perfumed notions of green pear lie within a supple, rounded body. The zesty acidity is welcome but not dominating and the core of fruit is firm and inviting.
Perfumed oak and funky earthiness permeate the nose and palate of this wine, with punchy cedar and bay notes. It lingers long on forest floor, pine and other woodsy components through its medium-bodied ripeness and structure.
Perfumed on the nose with heady yellow florals and stonefruit, this is one stunner of a Riesling. It's powerfully concentrated on the palate with flavors of honey and sweet peach tinged with lanolin and wax. Penetrating and pure in focus, yet remarkably delicate in texture, it finishes long with layers of crushed-stone minerality.
Perfumed orange peel rises shyly from the glass. A yeasty hint still swings in the background, before an entire host of ripe citrus notes paints a zesty aromatic picture that draws you in by sheer force of freshness. This treads along the very cusp between tartness and ripeness and provides total thrill. The impression on the palate lasts for minutes.
Perfumed peach is edged with citrus, yeast and a hint of pepper on a very enticing nose. The palate tinges the fruit with far more savoriness: the full force of yeasty spice, something herbal and salty and incredibly moreish. Citrus also provides a wonderfully high-toned dimension that suggests pink grapefruit zest and kumquats. This is toned, concentrated and full of verve.
Perfumed plum and raspberry aromas are slightly earthy and leathery. This is medium-to-full in body, with smooth, chunky tannins. Earthy, lightly baked plum and wild-berry flavors finish loamy and expansive. Drink through 2017.
Perfumed plum and red-berry aromas are welcoming. Like most of the Bocopa wines, this is fresh and simple, with easy drinkability. Plum and berry flavors may rank as standard, but this Tempranillo is well executed as well as long and juicy on the finish.
Perfumed raspberry flavors dominate this soft wine. It has an edge of crisp citrus, with orange zest to go with the acidity. The wine's main character is gentle, fresh and light.
Perfumed red berry, blue flower, baking spice and balsamic aromas open this round, full-bodied red. The accessible palate offers wild cherry, crushed plum and cinnamon alongside soft tannins. Drink through 2016.
Perfumed spice aromas give this wine its toasty character. The wood aging dominates the fruit. The fruit is ripe and will develop. Give this wine until 2024.
Perfumed spice aromas give this wine its toasty character. The wood aging dominates the fruit. The fruit, though, is ripe and will develop. Give this wine until 2024.
Perfumed sprays of fresh green florals and crushed minerals lift this elegant off-dry Riesling. The palate is delicate and sprightly, full of zesty gooseberry and green plum flavors. An undertone of bramble lends a savoriness that lingers through the finish. Drink now through 2020.
Perfumed strawberry aromas show well. On the palate, this wine is fruity, jammy in texture with good balancing acidity. The tannins still need to soften, so drink from 2017.
Perfumed tangerine and lemon notes are glazed with a waxy sheen on the nose of this elegant wine. While dry and light bodied in style, the palate is surprisingly tropical, bursting of fresh pineapple, mango and guava flavors. Spry acidity and a hint of crushed minerals freshen a long, meandering finish.
Perfumed to reflect its contents (60% Tempranillo and 40% Grenache), this rustic red is high in acidity, smooth in texture and rich in its long finish, a play on flashy leather and tobacco over fruit.
Perfumed Verdelho gives a ripe wine that is full and rich in the mouth. It has spice as well as sweet apricot and mango flavors. The acidity is a much lighter element, leaving a wine that feels fat and round.
Perfumed while also bone-dry, this is a lively, ripe wine. Tight acidity is balanced by warmer red apple and peach flavors. The aftertaste is fresh, mineral and crisp.
Perfumed white flower aromas lead into a wine that is dense and ripe. As the palate opens up, white and yellow fruits, cinnamon and buttered toast all work their ways into a wine that is almost a meal in itself. Still young, of course, already fresh, it will surely deepen and broaden as it ages. Screwcap.
Perfumed wine with some subtle overtones of spice, fresh fruits and acidity. It is a wine that has a rounded texture with just a final seasoning of pepper.
Perfumed wine, all its flavors directed towards a spice-driven lychee character. Rosehip and peppered pineapple are layered with soft, ripe texture. Screwcap.
Perfumed wine, deliciously aromatic but also structured. This is balanced, intently tannic. The fruit is equally important, the black currant juice and refreshing acidity a counterbalance to the tannins.
Perfumed wine, from a blend of Tannat and Cabernet Franc. Here is a powerful expression of intense terroir. Very concentrated and dense, with the tannins just beginning to soften, the wine is packed with black ripe fruits, solid and chunky.
Perfumed wine, initially soft, then showing some mineral character to go with the spice and acidity. That puts it on the dry side, with a smoky character coming through the juicy fruit. For aging.
Perfumed wine, with plum fruits, toast and a sweet, rich texture. It is dense, deep flavored, the fruit and tannins going right into the firm structure. Give this concentrated, bold wine at least 4–5 years.
Perfumed with enticing scents of yellow flower, beeswax, orchard fruit and crushed stone, this shows the serious nature of Greco di Tufo. The elegant, mineral-driven palate delivers yellow apple, lemon zest, dried Mediterranean herb and mineral framed in tangy acidity. It's an extremely impressive showing especially given the cool, wet vintage.
Perfumed with floral, citric freshness this evokes jasmine blossom and cut grapefruit peel. The palate is of an exquisite lightness and a slight spritz adds extra zip to the already electric little number. Just one sip of this ultrapure, racy wine and you are thoroughly refreshed. This is a Riesling that spells summer.
Perfumed with jasmine and rose potpourri, this off-dry Gewürztraminer is rich and round on the palate, with an exotic spice note. Soft in acidity, it's straightforward, with pleasant peach and lychee flavors.
Perfumed with leather and black pepper, this wine is ultimately overly tart and flatly structured.
Perfumed with mint and eucalyptus aromas, this is a magnificent dry wine. While concentrated with juicy black plums and berries, it still needs time, so don't drink before 2015.
Perfumed with new wood aromas and violets, this is a full-bodied wine, its tannins blending into sweet plum and cranberry juice flavors. The wood is finely judged, giving a rounded feel to the finish, along with the acidity.
Perfumed with notes of blossom, ripe stone fruit and citrus, this is a lush, slightly honeyed, dry Silvaner. Brisk and bright with lime acidity, it finishes with just a hint of varietally characteristic grass and smoke.
Perfumed with notes of white flowers, melon and peach, this off-dry wine is delicate on the palate with sweet stone-fruit flavors offset by brisk lemon acidity. It's straightforward in style but bright and fresh with a hint of honey that lingers.
Perfumed with oak and smoke, this is a full-bodied, robustly built and powerful reserve-level wine, the fruit taking on a candied berry quality as it opens. Soft tannins fill out the palate, while a layering of pepper and cinnamon notes weigh in, taking full strength on the finish.
Perfumed with rose and lavender, this wine has robust tannins and dominant oak notes, both in support of its ripe, concentrated red fruit. Woody, herbal components complement the lushness, framed by gravelly texture.
Perfumed with rose petal and leather notes, this is a classic Zin—smooth, rich with red fruit and cocoa, and with a smoky, oak finish. Fairly priced and ready to drink now.
Perfumed with violet, fragrant ripe berry, leather, dark spice and a balsamic note, this is a textbook Nebbiolo. The elegant palate offers Morello cherry, cranberry, white pepper and star anise while firm but ultrarefined tannins provide support. It's already delicious but has the structure to cellar for several years or more. Drink 2017–2026.
Perfumed with violets and smoky wood, this rich wine moves away from structured Touriga Nacional to a more opulent interpretation. It is hugely rich, with a major spice and herbal character. Without apparent acidity, it is not for aging.
Perfumed with white flowers, this wine is crisp, bright and light in character. Lovely, pure acidity is highlighted in an attractive combination.
Perfumed with wood flavors, this is a dry wine at this stage. Let the black-currant fruitiness from the organic Merlot/Cabernet Sauvignon grapes come through before drinking. Acidity and a fresh character promise well. Wait until 2019.
Perfumed with woodland berry, dried rose, cake spice and sweet pipe tobacco, this is one of the most impressive of the '09 Riservas. The delicious, full-bodied palate offers layers of juicy black cherry, clove, cinnamon, licorice and mineral. Firm, ripe tannins give it structure and a polished feel. Drink 2019–2029.
Perfumed wood and black fruit aromas lead the way in this delicious wine. It's rich but still firm, with fine juicy fruit that will come through with time. Packed with tannins, it will be ready to drink from 2021.
Perfumed wood and fruit are already combining well in this attractive Dulon wine. It has plenty of blackberry and black-currant fruitiness and acidity. Give this potentially delicious wine until 2018 to mature.
Perfumed wood and fruit flavors show strongly in this wine. It has firm tannins as well as juicy acidity from the red currant and berry fruits. Jean-François Renaud's vineyard will be certified organic next year and the winery is powered by photovoltaic panels. Drink from 2018. Part of the Robin wine group.
Perfumed wood aromas lead to tarry tannins and flavors of chocolate and coffee. The black fruit comes later, bringing a richer edge to this structured wine. Wood aging gives the burnt-toast character to this wine that is still firm and dense. Drink from 2016.
Perfumed wood dominates this wine, giving it structure and tannins. Juicy red fruits are still submerged beneath this welter of dryness. The wine needs time to integrate. Drink from 2019.
Perfumed yet rather rustic, this wine has aromatic white fruit flavors, touched with a yeasty, bready character. It's rounded, but misses on the freshness.
Perfumed, and still quite youthful, this is a wine with potential both from its texture and its acidity. There is a strongly chalky, mineral element that lends structure to the aromatic, crisp white fruits. On the finish, the wine has a cool, elegant character.
Perfumed, bold and brambly, this is a full-bodied and fairly-priced rendition of the variety that's big in cherry cola flavor, earthy mint and oak.
Perfumed, chunky and almondy on the nose. Feels full and oily but also a bit juicy, with driving, penetrating orange and grapefruit flavors. Offers proper weight and spicy citrus flavors on the finish. Drink immediately as it's losing freshness and turning yellow.
Perfumed, floral and ageworthy, this combines a taut texture with a toast note, showing great depth of flavor. The line of pure green and white fruit is very apparent. On the finish, bright acidity matches the great fruitiness.
Perfumed, floral and bright, this blend of Petit and Gros Manseng is packed with crisp fruit and refreshing acidity. It has a touch of pepper from its richness that balances its mineral texture and final fruitiness.
Perfumed, floral and intriguing, this is still tight with mountain tannins. In a few years, its thick black-cherry and pepper tones will emerge, becoming rounded out with notes of violet and oaky leather.
Perfumed, floral wine, dominated by Moscatel grapes. The white fruits, pear and vivid acidity give the wine a fine, fruity balanced character.
Perfumed, fresh, attractive wine. It feels light in character, the texture open, showing jelly fruit character as well as ripe fruit. There is a perfumed rosehip aftertaste.
Perfumed, light and fresh, this has acidity highlighting the white fruit and grapefruit flavors. It's a crisp wine, edged with an apple skin note.
Perfumed, lightly oaked and exotic on the nose, this Garnacha Tintorera is showing some complexity on its bouquet. The palate is more standard and solid, while flavors of herbs, oak spice and resin infiltrate red-plum flavors prior to an oaky, lightly resiny finish. Drink through 2017.
Perfumed, minty wine, very solidly structured, while also showing delicious red berry fruits. The tannins have a distinct mineral character, chewy although well integrated with the fruit.
Perfumed, red-cheeked apple and freshly baked bread unite into an enticing nose where fruit and autolysis are perfectly fused. The palate follows suit, with the fruit speaking more loudly, leading to an inviting and zesty autolytic finish.
Perfumed, rich yet soft, this is opulent Beaune at its best. It has acidity and a touch of tannin, but it's the broad, ripe red-fruit flavors that dominate, which gives juiciness and vitality to this wine that will age for several years.
Perfumed, ripe and packed with blackberry fruits, this wine displays a great sense of elegance. It is fresh while the solid structure provides a contrast of tannins. The end shows acidity and fruitiness.
Perfumed, ripe and smooth, this firmly structured wine is now beginning to mature. With its new-wood flavors, it's a powerful wine that's full of both fruit and tannins. Drink this rich wine now and until 2022.
Perfumed, ripe local white grapes are the backbone of this soft, full-bodied wine. It's rich, full of yellow fruits and plums. Spice gives a touch of pepperiness that is then cut by the final acidity. It's attractive now, but will be better from 2016.
Perfumed, rounded wine, packed with fruit, its ripe flavor given point with kiwi fruit acidity. There is a light spiciness that adds to the complexity. Age for 3-4 years.
Perfumed, soapy aromas of berry fruits and grainy oak announce a palate that comes up a bit empty. Flavors of chocolaty oak and caramel overshadow generic berry fruit, while this is firm on the finish, with herbal overtones and a note of olive.
Perfumed, soft, easy wine, showing the juicy, fresh side of the two grapes. The fruits are more red than black, open and ripe, but still with youthful exuberance and great freshness.
Perfumed, soft, smooth and elegant, this 100% varietal wine is not overly oaken nor overly tannic, a surprising twist on type. Plum and blackberry weave through a medium build and easygoing finish.
Perfumed, subtle apple notes unfold on the creamy, biscuity palate. This is rounded but fresh, generous but shows tension. A central seam of acidity keeps the dry palate very supple and lets the purity of this wine speak clearly. The mousse is somewhere between creamy and frothy and thus very invigorating.
Perfumed, with a rich texture and smoky flavors this wine has density and concentration. Aged for 16 months in large wooden barrels, the wine has spice, red-berry fruits and young tannins waiting to be aged. Drink from 2019.
Perfumed, with a soft, smooth texture, this has flavors of tropical fruit, peach and a hint of lemongrass that make for a rich wine.
Perfumed, with flavors of violet candies and very soft tannins. The wine is too aromatic for its own good.
Perfumes of cherry blossom and raspberry abound on this ethereally light-bodied rosé. Brisk mineral tones and citrusy acidity add to its thirst-quenching quality. The finish is elegantly herbaceous.
Perfumey in Buddha's Hand citrus, this offers a well-executed combination of steely acidity and wet stone with tropical citrus, apple and creamy vanilla, lingering harmoniously on the seamless finish.
Perfumey in lemon curd, this is a focused and fairly lean Chardonnay, crisp in lemony acidity and classic wet stone. Mango and lime surround a core of refreshing, intriguing ginger, and the palate offers creamy softness. A bite of fresh pear lingers on the finish.
Perfumey violet and leather mingle on the nose before a taste of softened cedar, leather pouch and tobacco hit the palate. Robust tannins and oak follow, mellowing over time with air and a swirl or two. Cigar-tinged tobacco revisits on the finish.
Perfumy in lemon, lime and grapefruit, this blend of 80% Sauvignon Blanc and 20% Sémillon was barrel-fermented. Light in weight and heat, it offers an extreme bite of squeezed lemon on the palate, as well as a persistence of grapefruit rind. It begs for seafood.
Perfumy on the nose, this is a lavishly oaked, full-bodied mix of caramel and vanilla atop baked apple pie and grilled mango. More tropical than crisp, it speaks to a warm vintage and a stylistic approach to go for the gusto.
Perhaps a bit more time in barrel differentiates this from the equally-good Reserve. This is a smooth, supple, deeply-fruited wine, loaded with layers of black cherry, cola and sandalwood. Milk chocolatey tannins roll through the finish, smooth as silk, lingering and luscious.
Perhaps a little overripe on the nose, this late harvest is high-toned and rather sharp in its attack. Concentrated peach, apricot, butter brickle and honey flavors carry the midpalate, but the finish turns bitter.
Perhaps a step behind Weil's other supersweet 2009s, this eiswein remains a prodigious effort. The candied pineapple and golden raisin notes are so intense, so concentrated that they're almost painful to taste, lingering virtually forever on the finish.
Perhaps an unrepresentative bottle (just one was submitted), but this 2008 reserve was muddy in the glass and flabby in the mouth. Oaky and buttery to an extreme degree, it had lost all freshness and fruit.
Perhaps because it is a blended wine, the Estate Selection is showing better fruit than many of Erath's single-vineyard Pinots in 2010. Light, pretty cherry fruit comes with a note of milk chocolate from barrel aging. It's nicely balanced with a medium-length finish.
Perhaps because of its slow, natural fermentation in large casks and the resulting lees contact, this wine shows a bit of toasty, mealy character and a slightly creamy texture. It's a weighty Riesling (for the Mosel, anyway), with ripe notes of peach complementing citrus fruit and a dry, stony finish.
Perhaps because of the cold vintage, the wine is unsatsifyingly dry, tannic and acidic, showing only hints of sour cherry candy, cola and green mint tea. Not an ager, so drink up.
Perhaps better known for his Côte-Rôties, Pierre Gaillard is obviously comfortable working with schist. Transhumance is an intense and complex wine, with assertive notes of kirsch, sweet smoke, wild game and garrigue accents of thyme, rosemary and violet. Rich and lush in the mouth, the texture is like crushed velvet and the finish evolves from a dark fruit blast to sweet vanilla bean and finally ending on a smoked cedar and spice note.
Perhaps better known for its Chardonnay, Leeuwin also makes an Art Series Cabernet that takes a back seat to no one. The 2002 still boasts youthful scents of fresh mint and cassis, then slowly unfolds on the palate to reveal a rich, full-bodied wine with a distinctly ripe, creamy texture. Long and powerful on the finish, with 10 or so years ahead of it.
Perhaps it's because of the stem inclusion, but this wine is amazingly floral and spicy on the nose. On the palate, it's just a little creamy in texture, with savory elements that balance raspberry underpinnings. Tannins are supple, making it deceptively easy to drink now, although it should age well through at least 2016. The blend is 35% Mourvèdre, 35% Grenache and 30% Syrah.
Perhaps it's simply too young, but this latest Pinot Gris from Deer Creek does not show the complexity of recent vintages. It's loaded with fresh apple-juice snap and flavor and a squeeze of lemon. Clean and fruit-centric, there's nothing at all wrong with it, and it's a fine thirst-quencher for a hot summer afternoon.
Perhaps it is the large Clairette component (52%), but this blend finishes with an attractive tingle of lime that brightens the whole experience. Honeyed melon and traces of raw almond give the impression of softness, yet the wine remains refreshing. The balance is 26% Grenache Blanc, 13% Viognier and 9% Picpoul. Drink it now and over the next six months.
Perhaps less intense than some wines from this appellation, this is still a sweet, honeyed wine that is shot through with lemon acidity. It is poised and very stylish with yellow fruits and orange marmalade that are caught in a web of botrytis. Drink this wine from 2020.
Perhaps made in a light-bodied style, this wine comes off as herbal and a touch green, with a dullness on the palate. Aged in 30% new French oak, it takes on a taste of coffee bean that intrigues.
Perhaps not the most open and generous of wines, but in a style that has become typical of Magdelaine, this wears its austerity, tannins and dry core proudly. But, because it is 2005, the wine is deliciously perfumed, and the bright cherry flavors are enticing. For aging over 10 years at least.
Perhaps one of the best wines for the money available right now, Andrew Murray delivers aromas of cherry, blackberry, lavender and a white pepper wow factor on the very inviting, florally driven nose. The wine looks silky in the glass, and flavors of black cherry, anise, violet and oregano are easily accessible to a wide variety of palate preferences.
Perhaps Temecula's future is in Super Tuscans. This balanced blend of 50% Sangiovese, 21% Cabernet Sauvignon, 20% Merlot and 9% Cabernet Franc offers a complex nose of cranberry, pomegranate, pencil lead and chocolate sauce. Flavors of hot brick, white pepper, raspberry and stewed mushrooms rock the palate.
Perhaps the best of a stellar lineup from Trisaetum, this off-dry estate bottling is packed with grapefruit and pineapple flavors. They run tart and deep into the palate, full and focused, with the vineyard's signature minerality.
Perhaps the best young wine I've tasted from Margaret River, this makes a compelling case for the region's Cabernet. Pure cassis fruit is lifted and framed by hints of toasted cedar, making for soaring aromatics and flavors, but what sets this wine apart is the tender, silky texture married to ample weight and richness. The finish lingers, with a supple, dreamy character that speaks to a gentle climate and careful winemaking. Drink now–2030.
Perhaps the biggest of Kumeu River's 2008 Chardonnays, the Coddington offers waves of tropical fruit—pineapple and carambola—allied to mouthfilling richness and balanced by citrusy acids and hints of roasted nuts. Drink now.
Perhaps the greatest way to taste this legendary winery in an affordable way, this appellation-blend bottling shows baked bramble pie, dried chaparral scrub, licorice, roasted beef and allspice on the palate. The plump blackberry and black-cherry fruit is leveled by rocky minerality and clove spice, all boosted by long lasting acidity.
Perhaps the last Washington wine of the vintage to be released, this is beginning to enter mid-life. For those who want a hint of how well Washington reds can age, this is a perfect introduction. Drinking beautifully at the moment, though definitely ageworthy still, it shows a soft mix of medium-ripe red fruits, chocolate, herb, earth and barrel. The finish is like soft leather, with a final impression of milk chocolate. Very seductive.
Perhaps the lightest Pinot in the producer's lineup, and the most readily accessible, this is fresh and fruity. Highlighted in strawberry and cherry, it retains a tension of black tea and earth. Silky on the palate, it finishes as lightly as it started.
Perhaps the most accessible of Melville's new 2011s, the Sandy's exhibits cherry, pomegranate and sweet red plum fruit flavors, leading to a long, spicy finish. It's round and mellow in the mouth, with a nice tang of acidity. Drink now–2016.
Perhaps the most forward and appealing wine in the lineup, the Vista Hills Pinot Noir brings round flavors of chocolate-covered cherries, hints at pepper and herb, then finished up with lots more chocolate. Though not as detailed as some of the other Panther Creek single-vineyard offerings, it has pleasure written all over it.
Perhaps the most iconic bottling in Soave, this opens with aromas of candied fruit, pressed chamomile flower, savory herb and a whiff of oak-driven spice. The firm palate offers lemon drop, nectarine skin, yellow peach, toasted hazelnut and energizing mineral. It has nice depth and is well balanced, with tangy acidity. Drink through 2020.
Perhaps the palest Central Coast rosé of the year, this Pinot Noir-based wine almost looks like water, but the aromas of marcona almond and delicate lemonade assure that it's perfect for a picnic on a hot day. The strong acidity tantalizes the mouth, and would make excellent pairing for shellfish or simply cooked white fish.
Perhaps this is starting to tire? There's a slightly waxy dullness to the wine's otherwise interesting citrus aromas, while the flavors of lemon and white grapefruit are pleasant without being captivating. Drink up.
Perhaps this just needs some additional time for the Cabernet and Shiraz components to meld, because right now it comes across as slightly chunky and warm, with cassis and plum flavors verging on prune, yet nicely framed by vanilla and cedar. Try 2012–2020, although this wine has a track record that suggests longer aging isn't out of the question.
Perhaps this rating will seem conservative in time, but for now this wine shows a bit too much oak-derived toast and vanilla, giving it an air of superficial attractiveness. Cracked pepper, cassis and mixed berries mingle easily on the palate, but seem to fade on the finish. Drink now, or hold another 4–5 years and see what direction things go.
Perhaps this wine just needs some additional cellaring, as the finish is long enough to suggest promise, but this particular bottle was in a cranky stage, showing lots of toasted oak and coffee-like aromas and tart acidity. The tannins seem ripe, so it's worth trying again in a year or two.
Perhaps with a nod to the battlefields of the Napoleonic wars fought in this region north of Lisbon, this is a crisp, apple- and lime-flavored wine. It has bright acidity and a delicate texture, with notes of pear skin and grapefruit. Drink now.
Peri Bigogno Chardonnay displays a golden, copperish color and scents of apricot jam, mature melon and butterscotch. Vanilla bean, almond and lemon zest also appear within the wine's dense, viscous texture.
Pernanno shows a sophisticated side thanks to its gorgeous notes of chocolate fudge, creamy raspberry and soft spice. The wine is executed in a soft, round style and finishes with long-lasting flavors of smoky tobacco and cigar pipe. Drink  2015–2025.
Persistent bubbles deliver lively aromas of kumquat, yeast, sharp lemon and wet slate on the tight, never opulent nose of this bottling. The palate's creamy bubbles are very pleasant in texture, delivering sharp, acid-driven flavors of citrus and a touch of brioche.
Persistent bubbles lead the way to aromas of citrus blossom, green apple and yeasty bread. There are flavors of apple juice and lemon preserves in the midpalate. The finish is pleasantly sweet.
Persistent lines of smoke, petrol and crushed slate hint to the maturity of this dry, elegantly framed Riesling. The palate is racy and tart, balancing crisp white peach and lemon notes with a mineral-oil slick that elongates and intensifies the finish.
Persistently murky and leafy on the nose, this traditional-style Rioja brings juicier, brighter fruit to the palate along with some tangy, somewhat sharp acids. In the folds, a dash of oak brings vanilla and additional tannin into the picture. Improves with airing.
Pert and fresh with white floral and lemon tones, this dainty Chardonnay balances reverberating acidity with juicy tangerine and pineapple flavors. Refreshing and sprightly, it's the perfect year-round apéritif.
Pert and juicy in feel, overripe lemon and peach tones mark the nose and palate. This is enjoyable but not overly engaging or long lasting on the palate.
Perticaia delivers a gorgeous Trebbiano with rich creaminess to its texture and compelling aromas of passion fruit, melon, yellow rose and pulpy stone fruit. You could pair this beautiful wine with shellfish or crab cakes.
Pervaded by lively, friendly, zippy freshness, this easy-drinking Riesling comes with a sprightly, fruity balance on its dry palate that is made all the more summery by the faintest amount of fizz.
Pervasive notes of red apple and red pear that are both intense and restrained rise from the glass. They persist freshly and beautifully on a fluid, rounded body that is given much direction and shape by taut, bright acidity. There is a beautiful balance and great concentration with a warm, alcoholic finish.
Pervasive scents of dried rose petal, iris, berry and a whiff of chopped mint lift from the glass. The youthfully assertive palate offers tart red cherry, dried sage and anise set in a framework of tightly wound tannins. Drink 2019–2024.
Pesquié's red Quintessence is a blend of 80% Syrah and 20% Grenache, aged in oak barrels. The result features plenty of spices, like clove, nutmeg and cinnamon, but also lush cassis and raspberry fruit and a velvety texture. Drink now–2016.
Pessagno's Chardonnays are always big and strong wines, as befits their growing conditions in the cool foothills of the coastal Monterey mountains. This is monumental in fruit, bursting at the seams with ripe apricots and tangerines, sweetened with honey, yet finishing dry. It's a wine to pair with elaborate fare.
Pessagno has a perfect track record with this cool-climate vineyard, consisently producing Chards of this caliber. The wine is tight in acids and flinty minerals, even showing new oaky tannins. But the exotic nuances of roasted peaches and grilled pineapples suggest cellarability. Best after 2008.
Petal pink in the glass, this wine was specifically grown to be a rosé by winemaker David Galzignato. The nose is pretty with bubble gum, strawberry, raspberry and a bit of lime peel, and the palate offers flavors of ruby-red grapefruit and lemon juice, with bright acidity throughout.
Peter Mondavi Sr. and his two sons, Peter Jr. and Marc have crafted a big, tannic and ageworthy wine. It's packed with massive blackberry fruit, with the hard tannins and minerality common of Howell Mountain. Don't even think of opening this before 2016; it should develop well beyond that.
Peter Zemmer delivers a bright and clean Pinot Bianco with aromas of creamy citrus, stone fruit, pineapple and pear. It offers a bright approach on the palate with smooth density and balancing acidity.
Peter Zemmer produces an enjoyable and pristine expression of Pinot Grigio that really hones in on the freshness and simplicity of the grape. The finish is marked by tones of citrus, pear and white peach.
Petit Barone changes the blend signficantly from vintage to vintage. Here it's a Bordeaux-style mix of 49% Cabernet Sauvignon, 32% Merlot, 17% Cab Franc and 2% Petit Verdot, aged two years in half new French and American barrels. The oak comes through with strong flavors of licorice, espresso and char, along with some fairly stiff, chalky tannins. But there is generous fruit—black cherry and cassis—and the wine delivers a lot of big, powerful flavor for the modest tariff.
Petit Chablis comes from the plateau above the main Chablis vineyards. As here, it offers a light fruity style with only the lightest minerality and much more in the way of apple and citrus flavors. Drink the wine from early 2017.
Petit Chablis is planted on the plateau above the Serein river valley, the heart of Chablis. This attractively fruity wine offers white fruits and crisp acidity. Light and refreshing, it is ready to drink.
Petit Manseng, found in the deep southwest, lends itself so beautifully to sweet botrytized wines. With its beautiful apricot and mango flavors, filled with honey and spice, this is a wine that is both light and rich. The acidity gives the wine a lift at the end.
Petit Manseng, just beginning to get its rightful recognition, produces superb sweet wines that avoid any sense of cloying, instead offering honey flavors in a fresh, fragrant context. Here it performs superbly with lively acidity and a bright, if sweet, aftertaste.
Petit Verdot (38%) takes the lead on this blend, followed by Cabernet Sauvignon (26%), Merlot (12%), Cabernet Franc (12%) and Malbec. The aromas come off as leafy and green, with notes of dates, flowers and spice. The palate is quite light and elegant, not having the heft to stand on its own. The extraction seems dialed way back.
Petit Verdot (62%) takes the lead on this blend, followed by Merlot, Cabernet Sauvignon, Malbec and Cabernet Franc. The flower, green herb, coffee and barrel spice aromas are brooding, while the palate offers bright acids, firm tannins and a spot-on sense of balance.
Petit Verdot is a character actor who's never really grabbed the spotlight for itself, but makes an interesting appearance now and again. This McLaren Vale example is oaky but backed by ample plum and cassis fruit and framed by tannins that seem soft for the variety. Cedar and spice come through on the finish. Drink now.